Free Recipes Archive
50’s Prime Time Cafe Chef Marianne Hunnel Serves 8 2 lbs ground beef 1 lbs ground pork 4 large eggs, lightly beaten 1 cup seasoned bread crumbs 1/2 cup finely chopped onion 1/4 cup finely chopped green bell pepper 1/4 Read More …
50’s Prime Time Cafe, Disney-MGM Studios Theme Park Serving Size : 6 1/4 c Carrots, diced 1/4 c Rutabaga, diced 1/4 c Celery, diced 1/4 c Onion, diced 1 c Crushed tomatoes 1/4 c Peas 1/4 c Frozen green beans Read More …
6 Each Cloves Fresh Garlic, Grated Or Pressed 1-1/2 Teaspoons Coarse Salt 1 Teaspoon Mixed Peppercorns, Crushed 1-1/2 Teaspoons Dried Marjoram (Or 3 Teaspoons Fresh) 1 Teaspoon Dried Rosemary (Or 2 Teaspoons Fresh), Crumbled 1 Teaspoon Dried Basil (Or 2 Read More …
2 cups chicken tenderloins, uncooked 1 cup broccoli, tops only 1/2 cup carrots, cubed 1/2 cup celery, cubed 1/4 cup leeks, diced 3 tablespoons butter 3 tablespoons flour 3 cups milk or half-and-half 1 cup Parmesan cheese, grated 2 chicken Read More …
Source: Monsour’s Restaurant – Vicksburg, Mississippi Garlic powder Seasoning salt Mrs. Dash® Seasoning Lemon pepper Prime rib roast Preheat oven to 500 degrees F. Rub seasonings into the prime rib. For medium rare, cook 5 minutes per pound. For medium, Read More …
1 (5 to 6 lb.) boneless beef rib eye roast 1 teaspoon paprika 1/2 teaspoon garlic powder 1 cup soy sauce 3/4 cup vinegar Trim fat from meat. Combine ingredients. Pour mixture over meat. Marinade in refrigerator overnight. Remove meat Read More …
1. Place roast, fat side up, on rack in open pan. 2. Season to taste, do not salt. 3. Do not add liquid, do not cover. 4. Insert meat thermometer into center of roast, avoiding fat or bone. 5. Roast Read More …
Source: Executive Chef Ralph Sanchez, Lawry’s The Prime Rib 6 ounces cubed, cooked prime rib 3 ounces cubed, blanched potatoes 1 tablespoon diced onions 1 egg Lawry’s table salt and pepper Fresh vegetable and/or fruit Saute the cubed prime rib Read More …
Serves 8 1 each yellow onion, finely diced 1 each jalapeno pepper, seeded and finely diced 1 tbl. allspice 1 tbl. cinnamon 1 tbl. ground cumin 1 teaspoon cayenne pepper 2 teaspoon salt 2 tbl. olive oil 2 tbl. soy Read More …
4 fully-cooked beef prime rib slices, 3/4 to 1 inch thick (8 to 10 ounces each) 1 tablespoon butter Chipotle Butter: 1/4 pound (1 stick) butter, softened 3 tablespoons minced shallots 1 tablespoon minced fresh cilantro 1 tablespoon minced chipotle Read More …
1 Boneless beef rib-eye roast (4 to 5 pounds) 5 Garlic cloves, minced 2 teaspoon Dry mustard 1 teaspoon Salt 1 teaspoon Black pepper 1/3 c Red currant jelly Preheat oven to 350F. Line a roasting pan with aluminum foil Read More …
Source: Tony Stallone, Peapod, Chicago, Illinois 1 (5-6 pound) prime rib 1 tablespoon extra virgin olive oil 1 tablespoon garlic powder 1 tablespoon onion powder 1 teaspoon coarse ground black pepper 1 tablespoon garlic salt 1/2 teaspoon oregano 2 cups Read More …
Source: Canyon Cafe, Atlanta 1 (6 pound) rib eye roll, bone in 1/2 cup brown sugar 2 tablespoons cumin 2 tablespoons black pepper 2 tablespoons coriander 1/2 cup new Mexican red chile 2 tablespoons kosher salt 1/4 cup soy sauce Read More …
6 to 7 lbs. prime rib roast 1/4 cup Dijon mustard 2 tablespoon chopped fresh rosemary or 2 teaspoon dried pepper, to taste SAUCE 4 large cloves garlic, minced 1/2 cup dry red wine 1/2 cup beef stock 2 tablespoon Read More …
1 (4 to 5-pound) rolled beef prime rib roast 6 cloves garlic, each cut lengthwise into thirds 4 medium carrots, cut into 1-inch pieces 2 medium onions, each cut into 8 wedges 1/2 cup chopped fresh parsley 2 bay leaves Read More …
Yield: 16 servings 12 lb Prime rib roast Salt to taste Black pepper to taste Remove roast from the refrigerator at least two hours before beginning to cook. Place in a shallow roasting pan and liberally sprinkle fatty top with Read More …
5 lb Prime Rib coating: Sea Salt Cracked peppercorn salt and pepper chopped garlic chopped rosemary Au jus: 4 cups chopped onion, celery, carrots, garlic cloves 2 cups beef stock Preheat oven to 450 degrees. Massage in sea salt and Read More …
1 (3-rib, about 7 pounds) standing rib roast, preferably first cut Salt and freshly ground black pepper Set roast on rack above pan lined with paper towels. Refrigerate for 3 to 7 days. Shave off dehydrated exterior layer of roast Read More …
Yield: 8 servings 1 Standing roast of beef (4-rib, about 10-11 lbs) 2 tablespoon Flavorless cooking oil Salt and pepper; to taste PREHEAT OVEN TO 450F. TRIM the excess fat from the roast, leaving only 1/4-inch of fat. Heat the Read More …