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Chef John's Perfect Prime Rib

Reviewed: Dec. 29, 2013
I really wanted to love this. I followed the recipe to the letter. Like another reviewer experienced, my smoke alarms went off which always scares all of us. (Especially the dogs with their super hearing) After 2 hours when I took it out, it was way, WAY too rare. The only part that was cooked was the outside of it. It also still had that wiggly consistency. Had to cook it again the next day. Was really awful, and we both like rare-ish roast beef! Will never make this recipe again. Sorry Chef. Just wasn't edible to us and creeped me out looking at it.
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Best Steak Marinade in Existence

Reviewed: Nov. 11, 2013
I was a steak purist - only put a little salt, pepper and butter on it to grill. I would never consider putting a marinade on any steak...and then I tried this! Now it's inconceivable to me to grill a steak without this delicious marinade! Try this, and you won't be disappointed!
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Peter's Baked Stuffed Onions

Reviewed: May 30, 2013
What did I do wrong? I cut off the tops and peeled the onions and boiled them for the time stated, and I never got a shell off of the outside I could use. Guess I should have cooked them longer or used grapefruit knife or scissors on the inside. I'm accident prone, so that really isn't a good idea for me, ha! So I chopped up the semi-cooked onions, added some chunks of mushrooms and some mushroom soup, some spices, some rice, some cheese. Some bread crumbs to top it with a bit of butter in hopes of a casserole. It's in the oven now, so time will tell. What a hassle and so totally not what it was supposed to be.
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Caramel-Apple Crisp

Reviewed: Apr. 15, 2013
Super easy, first apple crisp I have ever made, so I don't have anything to compare it to. I added a little lemon juice and cinnamon.
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Shrimp, Clams, and Scallops Pasta

Reviewed: Mar. 20, 2013
Absolutely stellar recipe! The Hubs said he would pay for it in a restaurant - that is the highest praise in our home. :-) Like others, I left out the sugar, the tomato paste, and cut the red pepper flakes to half of what the recipe calls for. I love spicy food, and would have used the whole measure of the flakes, but it had good heat and taste with half, plus was not too spicy for others. I used 2 cans (drained) of minced clams, and added them to the sauce as I started to cook the pound each of scallops and shrimp. Also used Turning Leaf Chardonnay as the white wine the recipe calls for. It's a definite keeper, and one I would make for company!
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