Take a 6-8 pound Prime Rib deboned. (you can request it deboned from the meat department in your local grocery store) Wet the prime rib down with water. (A spray bottle works really well). Pat the above items gently on in order listed.
Heat oven to 450 degrees. Roast on a rack in a shallow pan for 55 minutes. Lower oven temperature to 300 and continue cooking for 2 more hours.
Let sit for about 15 minutes when you take it out of the oven. Then your juices won't all come out at once. It will be more moist.
Mix all ingredients together. This recipe is for 1 lb of hamburger.
Brown hamburger. Mix seasoning and 1/2 cup water with the hamburger and simmer for 10 minutes.
~ I love this recipe. I find the store mixes to salty, so this is a great substitute. I do omit the oregano because my husband is allergic and it's still great!
Thinly slice the potatoes. Place 1/3 of them on the bottom of a baking dish. Sprinkle 1/2 cup cheese on potatoes,1 Tblsp. flour, salt and pepper. Repeat 2 more times. Top off potatoes with left over cheese. Then pour the milk over it.
Heat oven to 350 degrees. Mix part 1 and bake for 10 minutes. Mix part 2 while part 1 is baking. Bake part 2 for 20 minutes. Cut into 2x1" bars while still warm.
Madagascar Vanilla (purchase at Chefs Catalog) Of all the vanilla's I've used this is my favorite. Once you've tried it you won't go back!
Take and melt the margarine. Add the vanilla and 1/4 cup milk. Then start adding the powder sugar. When it gets to thick add a couple more Tblsp. milk. If too thin just add a bit more powder sugar. Get to the consistency that you like.
Madagascar Vanilla (purchase at Chefs Catalog) Of all the vanilla's I've used this is my favorite. Once you've tried it you won't go back!
Put all ingredients together in a mixing bowl and mix well.
Bake at 375 degrees for 25-30 minutes. Stick a tooth pick in the center and if it comes out clean it's done.
-I love this cake with strawberries. It's a version of strawberry shortcake. Take the fresh or frozen strawberries and mix with some sugar to taste. Smash with a potato masher. Spoon onto a piece of cake.
- Another yummy thing to do with this cake, is to take a can of cherries and spread on bottom of the pan, then pour the dough on top and bake. (it make take a bit longer to bake this way though. You can use the Simple white frosting recipe on top to make it a bit sweeter.
Mix dry ingredients and set aside. Next mix the butter, brown sugar, eggs, molasses and milk. Then add the dry ingredients and mix well. Refrigerate until chilled and hardened. Make 1" balls and set on a cookie sheet.
Bake at 350 degrees for 8-10 minutes.
-You can dip the dough ball in white sugar and place face up before baking. Adds a nice touch.
Baking Sheet mat (Purchase at Chef's Catalog) I love these cooking mats! I use them for all my cookies. The clean up is a breeze and it saves your pans.
Mix together flour and salt, set aside. Beat egg whites until frothy, then add vinegar. Continue beating until egg whites are stiff or just until spoon can be turned over without whites slipping out. Add sugar gradually beating after each little bit.
Beat egg yokes until thick, lemon colored. Add vanilla and beat again. Fold yokes into whites with a spatula, using long deep strokes and as few as possible. Sift in flour, folding it in gradually.
Pour into buttered and floured 8x8" pans. Spread batter 1/2" thick. Bake in hot oven at 425 degrees for 8 minutes or until cake springs back when touched lightly with a finger.
Let cool for a few minutes, then flip pan over a flat surface and cake should come out. Spread with your favorite jam, then carefully roll up. Slice 1" rolls.
Madagascar Vanilla (purchase at Chefs Catalog) Of all the vanilla's I've used this is my favorite. Once you've tried it you won't go back!
Add all ingredients to a double boiler and cook over rapidly boiling water. Beat with a mixer until frosting reaches stiff peaks. It takes about 7 minutes.
Let cool then frost your cake. -I love this frosting on Angel Food Cake
Double Boiler (purchase at Sur La Table) This one is just like the one I use.
is a labor of love from Ruth Stewart and her husband Dan. They would still be running this website even without any profit from it. That said, there are hosting fees, and no small investment of time and effort. So, if you are in the marktet for kitchen wares or anything sold through one of the sponsors, please consider using the affiliate link and banners when you place an order. You won't pay any more and Ruth will receive a small commission on your sale to help support this site.Thank you.
