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Happy Valentines Day

Do you want to make something delicious for your sweetheart for Valentines Day?  Start with prime rib and don’t let the fact it’s a prime rib scare you away from cooking it. It’s so simple. Add potato, vegetable, roll and end with a delectable dessert.  This will be a Valentine’s Day to remember! – Pat

PRIME RIB

1 4-6 pound beef rib roast

RUB:

3 tablespoons kosher salt

3 tablespoons dry mustard

4 teaspoons coarsely ground black pepper

1 tablespoon granulated garlic

1 tablespoon onion powder

2 teaspoon dried thyme, crushed

2 teaspoons dried oregano, crushed

2 teaspoons ground coriander

2 teaspoons celery seeds

1 tablespoon olive oil

In a bowl, combine the first nine ingredients of the rub. Mix well. Set aside 1/4 cup. Store the rest in an airtight container in a cool, dry place for later use. Rub oil over meat. Sprinkle the 1/4 cup spice mixture evenly over meat; rub it in with your fingers. Make six 1×1/2-inch knife slits into the fat side (the slits will allow the seasoning to penetrate into the meat). Place meat fat side up in a large roasting pan. Insert an oven-safe meat thermometer into center, being careful that it doesn’t touch the bones. Roast beef in a 350 degrees oven for 1 1/2 to 2 hours for medium-rare (135 degrees) or 1 3/4 to 2 1/4 hours for medium (150 degrees). Transfer meat to a cutting board. Cover with foil and let stand for 15 minutes before carving. The temperature of the meat will rise 5 to 10 degrees during standing time)

CREAMY HORSERADISH SAUCE

1 cup well-drained prepared horseradish

1/2 cup sour cream

1/2 cup mayonnaise

2 tablespoons fresh squeezed lemon juice

1 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

2 teaspoons Worcestershire sauce

A few drops Tabasco sauce

Mix all ingredients in a small bowl and refrigerate until needed.

GREEN BEANS

2 cans (16 oz.) green beans, drained

2 cups chicken broth

1/4 cup butter

1 tablespoon sugar

1/2 teaspoon white pepper

1/2 teaspoon black pepper

1 teaspoon chopped or minced garlic

4 ounces bacon, diced (raw)

1/2 medium onion, diced

Drain green beans and set aside. Broth mixture: mix broth, butter, sugar, peppers and salt until well incorporated. Set aside.  Preheat a deep pan over medium high heat. Cook the bacon pieces until they are brick red. Add the onions and cook until soft and translucent. Add some chopped garlic, then add the broth mixture and let the broth simmer for 20 minutes. Then add the green beans to the broth mixture. Stir to incorporate. Bring mixture to a boil and then turn off heat. You do not boil or simmer the green beans for long – just enough to heat through.

LOADED POTATO CASSEROLE

10 cups shredded hash browns, thawed

1 1/2 oz. sour cream

1/4 cup butter, melted

1 (14.75 oz.) can cream of chicken soup

1/2 medium onion, diced

2 cups sharp cheese

8 to 9 slices of bacon, cooked and crumbled

salt and pepper to taste

Sauté onions in butter until translucent. Mix all ingredients in a bowl. Pour mixture into a 9x13x2-inch baking dish. Bake at 350 degrees for  50 to 60 minutes.

EASIEST STRAWBERRY CAKE

1 ring angel food cake

1 large package strawberry Jello

2 cups boiling water

1 (8 oz.) container frozen whipped topping

1 large package frozen strawberries (the kind that also have juice, not whole frozen berries)

Break half of the angel food cake into chunks and put in the bottom of a 9x13x2-inch dish. Mix Jello in a bowl with boiling water. Add strawberries immediately and stir. Stir in spoonfuls of Cool Whip until well mixed. Spoon half of mixture over angel food cake in dish. Repeat layers and set in refrigerator for several hours. Cut into squares and serve immediately.

Food factS

• Fresh chives can be frozen. To freeze, wash chives and pat dry. Place in an airtight plastic bag and keep for up to six months.

• To make a cheese sauce in just minutes, empty a package of chicken gravy mix into a saucepan. Toss in some shredded cheese, then add the liquid called for on the package.

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