This Prime Rib roast recipe seems too easy to be true, but that’s it.
A beautiful impressive roast comes out of just these few steps.
Prime rib roast
Ingredients:
Prime Rib roast (about 4.5LBS), with or without ribs
3 large garlic cloves, cut into slivers
2 TBLS flour
1 TSP pepper
Sliced prime rib roast
Directions:
Preheat oven to 500. Cut 10-15 slits in the meat and insert garlic slivers. Mix the flour & pepper and coat the roast. Place the meat in a roasting pan (rib side down, if you have ribs) otherwise fat side up. Roast for about 1 hour for rare-med rare and add another 12 mins for med. Turn the oven off and do not open the oven, leave the roast in the oven for another 1 hour. Take the roast out of the oven and let it sit for 15-20 mins before carving.
**you can use a meat thermometer if you wish. Just be sure the tip is not in fat or on the bone.
Recipe Ingredients:
Smoked Ham, any style, whole, half or spiral cut
1 can of ginger ale
Lrg can of pineapple rings
Small jar maraschino cherries
10 whole cloves
Holiday ham
Recipe Directions:
Place the ham on its side in a large roasting pan (spirals go cut side down).
Score with a knife ( not spiral) in a tic-tac-toe pattern.
Place the cloves into the ham and pour the ginger ale over it. Place the pineapple rings around the ham and put a cherry in each ring whole secured with a toothpick. See the below glaze recipe. Glaze twice beginning at the half way point of roasting time.
Roast on 325 for 1-3 hours depending on the size of the ham and cut. See the package time recommendation.
Ham Glaze
Recipe Ingredients:
1/2LB light brown sugar
1 TSP cinnamon
1 TBLS mustard, dark is better
the juice from the pineapple rings
1/4 cup orange juice
1 TSP orange zest
Recipe Directions:
Place all ingredients in a sauce pan and heat until hot and blended. 10 minutes or so.
Buttermilk tastes awful but is incredible for baking, pancakes or waffles. Substitute buttermilk for reg milk, ratio 1:1, When using the buttermilk substitution you should add a bit of baking soda. Recipes having baking soda won’t need any change. Otherwise add 1/2 teaspoon of baking soda for every 2 cups of FLOUR used.
A great recipe to bring to a party. Can be assembled the night before and baked just before serving. Every time I make this I see someone scrapping the dish to get the last bit out!
Clam Dip
Recipe Ingredients:
2 (6oz) cans chopped or minced clams with the juice
1 Tbsp. lemon juice
6 TBLS unsalted butter
1 sm. onion chopped
1/2 of a green or red pepper chopped
1 Tsp each; garlic powder (not salt), oregano, parsley, red pepper flakes
3/4 cup plain bread crumbs
1/4 cup grated Parmesan cheese + a little more for the top
Recipe Directions:
Sauté the onion & pepper in the butter until soft. Mix in all other ingredients and place in a baking dish. Top with a little cheese and bake 20 min on 350. Serve warm.
12oz fettuccini, mixed yellow & spinach is preferred
1 cup heavy cream
5 TBLS unsalted butter
¼ cup grated parmesan cheese
1 egg yolk
5oz pancetta, diced (Italian unsmoked bacon)
12oz mushrooms, chopped, any kind
2 TBLS shallot, minced
1/2 TSP salt
Pepper to taste
Dash of nutmeg
Recipe Directions:
Cook the pasta according to the box instructions. Melt butter in pan (big enough to hold all ingredients) and add shallots. Cook for a few mins until they are soft. Add the chopped mushrooms bring them to a simmer on med-high then reduce temp to med & add the salt. The juices will dry and then add the pancetta and cook 5 mins or so and then add half the cream.
Simmer a few mins until all is hot. Add the egg yolk to the remaining cream and stir to blend and add it into the pan along with the cheese, nutmeg & pepper to taste. Make sure the pasta is ready and pour over & toss & serve immediately.
2 TBLS BUTTER, UNSALTED
1 TBLS FLOUR
EQUAL PARTS MILK TO HEAVY CREAM (1QT)
3 TEASPOONS ONION PULP-JUICE (GRATED FINE WORKS WELL)
8oz – 16oz CRAB MEAT (BACKFIN OR JUMBO LUMP)
¼ TEASPOON PEPPER
FEW DASHES OF TABASCO
1 TEASPOON WORCESTERSHIRE SAUCE
½ TEASPOON SALT
FEW DASHES OF PAPRIKA
4 – 6 TBLS DRY SHERRY
PARSLEY Recipe DIRECTIONS:
IN A SAUCE PAN MELT THE BUTTER AND STIR IN THE FLOUR TO MAKE A RUE BUT DO NOT LET IT DARKEN. SLOWLY ADD THE MILK AND HEAT UNTIL SOME STEAM IS COMING OUT OF THE POT. ADD THE BALANCE OF THE INGREDIENTS EXCEPT THE SHERRY.
HEAT FOR 15-20 MINS.
SPOON INTO BOWLS AND ADD A TABLESPOON OR SO OF SHERRY TO EACH BOWL.
1 ¼ cups flour
¼ cup wheat bran
¼ tsp salt
1/4 tsp baking powder
½ tsp baking soda
2 tsp cinnamon
dash nutmeg
1/3 cup canolia oil
¼ cup unsweet applesauce
1 tsp butter extract (optional)
1 tsp vanilla extract
1/3 cup honey or sugar or maple syrup
2 lrg eggs
½ cup grated carrots (1 med)
½ cup grated zucchini (1 med)
½ cup white raisins
3 heaping tablespoons non fat greek yogurt
Recipe Directions:
Measure dry ingredients together. Mix wet ingredients and then add dry just until mixed. Over mixing will make tough muffins. Bake 350 for 20 mins or until toothpick test comes up dry
Recipe Ingredients:
• 1 teaspoon unsalted butter
• 4 large eggs
• 1 cup firmly packed light brown sugar
• Dash ground cinnamon
• Dash nutmeg
• 1 teaspoon pure vanilla extract
• 2 1/4 cups half-and-half
• 8 slices day-old Cinnamon-raisin brioche French bread, crusts
removed and cut into 1/2 inch cubes (about 4 cups) Recipe Directions:
• Preheat the oven to 350 degrees F.
• Grease a 6-cup (9 1/4 by 5 1/4 by 2 3/4-inch) loaf pan with
butter.
• Whisk together eggs, sugar, cinnamon, nutmeg, vanilla until very
smooth. Stir in half-and-half & bread. Let the mixture sit for 30
minutes, stirring occasionally.
• Pour the mixture into the prepared pan. Bake until the pudding is
set in the center, about 55 minutes. Let cool for 5 minutes.
• To serve, cut the pudding into 1-inch thick slices. Top with fresh
whipped heavy cream.
Recipe Ingredients:
4 cups unbleached all purpose flour + a little extra for currants
5 TBLS sugar
1 TSP baking soda
1 1/2 TSP kosher salt
4 TBLS (1/2 stick) unsalted butter, cold and diced
1 3/4 cups cold whole buttermilk, shaken
1 X-large or jumbo egg, beaten
1 TSP grated orange zest
1 cup dried currants
1/2 TSP caraway seeds
Soda bread, ready to bake
Recipe Directions:
Preheat oven 375 & line a sheet pan with parchment paper.
Combine the all dry ingredients (not the currants).
Mix the butter into the dry ingredients.
Mix the currants with 1 TBLS of flour.
Combine all the wet ingredients. Then add the wet ingredients into the dry slowly. Add the currants. The mixture will be very wet.
Place the dough on a well floured surface and knead a few times. Either keep whole for one large loaf or cut dough in half for two loaves. Shape into a ball and cut 1/2 deep slice X on the top.
Bake 40-55 mins depending on the size loaf you choose or until a tester comes out clean .
Serve slightly warm or cool completely before wrapping.
Serve with butter or apple butter for an extra treat.
