Eagle River, Alaska
Member since Aug 2010
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Reviewed Standing Rib Roast
Wednesday, Dec 25, 2013 on FoodNetwork.com
“Super yummy! Just finished Christmas dinner using this recipe. I have used other recipes in the past, but this one will stay. While cooking, I dropped the temperature to 250F instead of 325F. I read in another recipe that it works best that way and it came out perfect. I let it rest for about 45 minutes covered with foil after taking it out at... ”
"I may never use another recipe again. LOVED this. I did improvise just a hair because I had a ton of BBQ sauce I needed to use up or else I would have made the whole recipe. Judging by what the sauce recipe called for, it would have been delicious. I followed all the other directions. The ribs were tender and not overdone. The sauce carmeliz"
"While I have discovered I do not like eggplant or even working with eggplant, I rather like the pasta part of this recipe. I could not find smoke mozzarella where I live, so I improvised with half regular mozzarella and half shredded smoked Gouda. Seemed to work well. Used sweet Italian sausage. Would recommend this with a warning to the cook "
"Yummy pie. I have eaten almost half of it already. It's still warm. No whip cream needed. By the way, in order for the pie shell not to shrink, you will need to line the inside of the shell with foil and fill it with beans or pie weights after docking it before you bake it. Make sure you spray the shell down with nonstick spray first so that the foil doesn't stick. Bake shell as directed. Remove the weights and foil and follow rest of recipe.
"Great base sauce. It was bland so I added a tablespoon or two of balsamic vinegar and a 1/4 to 1/2 teaspoon cinnamon. It added a depth of flavor and you can barely taste the cinnamon. Guests ask, "What do I taste in this sauce? It's delicious!"
"WOW!!!!! YUM! Love this one. Since I like mine a little on the chocolatey side, I decreased the milk by one cup, but it would be fine with all 6. Also, I don't like a ton of cinnamon flavor so I used a stick instead of grinding it. Worked well. Highly recommend this recipe as is. It can be adjusted to taste which makes it a great recipe. I have tried other ones that folks have just raved about and found them wanting.