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  • Ohiocook 2 days ago
    Thanks! I'm in
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  • pointsevenout 3 days ago about Breaded Frenched Rack of Lamb Flag
  • Ohiocook 3 days ago
    I'm in back in now -thanks Patrick
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  • Ohiocook 5 days ago
    Hi Patrick, Ohiocook here- for some reason I can't get into refugee group as of a couple days ago ( i usually go in daily I just don't post much) Can you help me? Thanks Betsy
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  • elgourmand2 3 weeks ago about Smoked Brisket Chili
    Interesting flavor combo. Sounds delicious. You are on for my next chili. Thanks.
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  • elgourmand2 1 month ago
    Tweaking is where the fun is.
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  • elgourmand2 1 month ago about Chicken Piccata
    Nice recipe. A little different from the one I have but should come out very nice indeed. Thanks. RJ
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  • frankieanne 1 month ago about Easy Prime Rib
    I tried this with a little .77 pound rib eye steak so it got the oven on at 500F for only four minutes. Still, I let it sit for the whole two hours. I came out a little more done than I would have liked but it was still very good and very tender. I dipped it in some hot au jus. A bit more in Bakerme's thread in IMI. 1/3/16
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  • bakerme 1 month ago about Easy Prime Rib
    I have been eyeing this "oven off" method of making prime rib for some time, but was worried that my electric oven wouldn't have enough residual heat after the initial 500 degree blast to cook the meat to the medium-rare we like. And prime rib is too expensive to screw up! Since my roast was just a bit over 5 lbs., I used a probe thermometer so I could see when the internal temp was 125-130 degrees, the temperature I usually take it out to rest. I'm glad I did, too, because the smaller roast was done to perfection in 1-1/2 hours. I omitted the celery seed from the rub because we don't care for it, and substituted crushed, dried rosemary. My husband LOVES beef and thought the roast made using this recipe was the best I'd ever made! I think so, too, and will definitely use this method again. The meat couldn't have been more tender or juicy if it had come from a restaurant! In a way, it takes all the guesswork out of wondering whether the meat is done. Stick the probe thermometer in it, blast it for the requisite amount of time, and forget about it until the internal temp registers to your liking. It couldn't be easier or more delicious! Thank you, Patrick, for sharing this foolproof recipe! Added to the I Made It group on January 1, 2016: Easy Prime Rib
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  • keni 5 years ago
    I had you long before mudbugs, my friend. ;) *hugs*
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