KarenPChappell

This is a wonderful recipe for leftover prime rib bones. I, like many others, I added some extras like carrots, onions, and garlic which I sautéed in olive oil with mushrooms before adding the other ingredients. After we had eaten our prime rib the day before, I drained off the fat in the bottom of the pan and put some hot water in to the drippings so I could save them. I had 2 cups of very seasoned and rich broth from that. The next day I put the bones and one leftover slice of meat in the crockpot and covered it with water. It actually cooked all night long and part of the next day, about 15 hours. I removed the meat and bones and strained all of the broth. I put it in a large measuring cup and set that in a pan with an ice bath. Within an hour the fat had congealed on the top and easy to remove. So there really was no fat in the soup to speak of. I also added a splash of red wine just to add to the complexity of flavors. In the last few minutes I added about 3/4 c gluten free tagliatelle noodles and then about one tablespoon cornstarch mixed with a little water, just to give it a velvety look and taste. Oh boy, is this ever a delicious way to use a prime rib bone or two. I had two. Thank you for the recipe. It is probably delicious, and quicker, just as written.

I made this exactly as written except I am gluten free and used Lance’s GF crackers which I think are better than Ritz. It is fantastic. My husband won’t eat any fish other than Tilapia…..until now. He likes this better than Tilapia. Yay for variety! The cod I used was an inch thick and 20 min was just perfect. For a thinner cut, I’d cut each baking time in half and check. This does taste “restaurant grade.” Thanks for submittIng.

I adore this recipe. My daughter in law has given me a jar of these a few times. They are just the best. I finally asked her for the recipe so I could make it more often. Who knew?? It was a recipe from my Allrecipes site all along! They have the right amount of crunch and sweetness, along with light spicyness. I like them out of the jar or broken up on a salad. They are really addictive.

These are fantastic. I am gluten free so I substituted Bob’s Red Mill gluten-free 1 to 1 baking flour for the flour indicated. They are delicious and stay fresh for over a week.

This is just wonderful. We both loved it and the house smelled delicious as well! It was quick and very easy.