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Foolproof Rib Roast

Reviewed: Sep. 25, 2014
Excellent. I'm in charge of the roast for every family holiday and gathering and this is how I do it every time, to rave reviews. Recipe works as-is for most sizes of prime rib roast, however for larger roasts (my latest was 18 pounds!!!!) the only change I would make would be to increase the cooking time at the end of it. For the 18-pounder, I re-heated for 1 hour before serving (instead of 30-40 minutes) and it came out perfectly medium-rare. If you prefer it more well-done, I'd say to leave it in there for 1:15-1:20. Also, I let it rest for at least 30 minutes before carving. Best prime rib you'll ever eat!
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African Curry

Reviewed: Nov. 3, 2012
This is great! Followed other user's suggestions and marinated the chicken first in plain yogurt mixed with some turmeric for about 30 mins, and added in a tablespoon of brown sugar when I added the tomatoes. ******* READ THIS *****IN A FLASH OF GENIUS, I HAD THE IDEA TO ADD SOME LEFTOVER PUMPKIN I HAD IN THE PANTRY (IT IS NOVEMBER). I ADDED ABOUT 1/2 CUP IN WITH THE COCONUT MILK AND LET IT SIMMER TOGETHER UNTIL REDUCED. THE PUMPKIN MADE IT EVEN CREAMIER AND HEARTIER. GAVE IT A LITTLE SOMETHIN SOMETHIN. I HIGHLY RECOMMEND DOING THIS!!!!!!
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Italian Spaghetti Sauce with Meatballs

Reviewed: Jul. 28, 2011
Awesome. I am a novice cook and I made this for my family last night. Super easy, and REALLY GOOD (I'm talking impress-the-parents good.) Only changes I made: Sauce: Added some red pepper flakes to sauce before simmering (we like it spicy) Used one 28 oz. can whole tomatoes and one 28 oz. can crushed - better consistency 2 tsp. of sugar instead of 1 - it was tasting a little too tomato-ey Added 1/2 tsp. each of sage, rosemary, and thyme (Simon and Garfunkel knew what they were talking about) Meatballs: These were so great. The only change I made was adding 1 tbsp. of ricotta to the mix. Otherwise I followed the recipe as is. I would print it out and frame it if I could. Love it, love it, love it. Happy cooking!
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