Rib Roast recipes

Results: 15911 - 15919 of 15919
Ingredients (13) Eye: 4 cups pureed cooked fresh pumpkin or butternut squash* 1 1/2 cups sugar 1 cup butter (2 sticks), melted 1/2 cup milk 4 eggs 1 ... ( more )
- 4 cups pureed cooked fresh pumpkin or butternut squash*
- 1 1/2 cups sugar
- 1 cup butter (2 sticks), melted
- 1/2 cup milk
- 4 eggs
- 1 teaspoon vanilla
- 1 cup flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- * Note: Use "sugar" or "cheese" pumpkin (or other variety labeled as a "pie" pumpkin), not "Jack-o-Lantern" pumpkin.If fresh pumpkin is not available substitute butternut squash.Do not use canned pumpkin.
- You?ll need about 4 pounds of pumpkin/squash to get 4 cups of puree.
- To make puree, preheat the oven to 350 degrees.Cut pumpkin in half and scoop out the seeds.Scrape the inside of the pumpkin with a metal spoon to remove the stringy fibers.Place the halves cut side down in a roasting pan along with about 1 cup of wat
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Pre-heat oven to 350°.Using an electric mixer, beat together pureed pumpkin, sugar, melted ... ( more )

Servs: 12

Ingredients (22) Eye: 2 Tbsps. plus 2 tsps. olive oil 1 medium onion\cooked, chopped 1 clove garlic, crushed 1 Tbsp. plus 1 tsp. curry powder 1 tsp. ... ( more )
- 2 Tbsps. plus 2 tsps. olive oil
- 1 medium onion\cooked, chopped
- 1 clove garlic, crushed
- 1 Tbsp. plus 1 tsp. curry powder
- 1 tsp. ground cumin
- 1/4 tsp. ground cardamom
- 1/4 tsp. ground nutmeg
- 1/8 tsp. ground allspice
- 1 small fresh red chilli, seeded and finely chopped
- 1 Tbsp. plus 1 tsp. fresh ginger, finely chopped
- 1 Tbsp. plus 1 tsp. flour
- 2 cups water
- 1 large vegetable stock cube, crumbled
- 2 medium carrots\cooked, chopped
- 2 medium potatoes, chopped
- 1/2 small cauliflowers, chopped
- 9 oz. green beans, chopped
- 1 medium apple\cooked, peeled, chopped
- 1 lb. canned garbanzos (chickpeas), drained
- 2/3 cup plus 3 Tbsps. plain yogurt
- 1 Tbsp. plus 1 tsp. fresh coriander, chopped
- 1/4 cup chopped roasted cashew nuts
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Heat oil in large heavy saucepan over medium heat. Cook onion 4-5 minutes, or until soft. St... ( more )

Prep: 20m Cook: 20m Servs: 4

Ingredients (22) Eye: 1 cup heavy cream 1/4 cup fresh roasted coffee beans 1 Tbsp. plus 1 tsp. granulated sugar 1 vanilla bean, split in half lengthw... ( more )
- 1 cup heavy cream
- 1/4 cup fresh roasted coffee beans
- 1 Tbsp. plus 1 tsp. granulated sugar
- 1 vanilla bean, split in half lengthwise
- 1/4 lb. semisweet chocolate, melted
- 2 Tbsps. dark rum
- 1 Tbsp. water
- 2 tsps. instant coffee granules
- 1 cup plain breadcrumbs
- 1/2 cup walnuts
- 1/8 tsp. salt
- 1/4 cup plus 1 Tbsp. unsalted butter, softened
- 1/3 cup confectioner's sugar
- 1 tsp. vanilla extract
- 3 large whole egg yolks, at room temperature
- 4 large egg whites\cooked
- 2 Tbsps. granulated sugar
- 1/2 lb. semisweet chocolate, finely chopped
- 1 cup heavy cream
- 3 Tbsps. light corn syrup
- 1 tsp. vanilla extract
- walnut halves
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Combine cream, coffee beans, sugar and vanilla bean in a mediumsaucepan. Cook over medium h... ( more )

Prep: 60m Cook: 45m Servs: 6

Ingredients (19) Eye: 1-1/2 lbs. day-old whole wheat bread, sliced, ends discarded 1 cup dried tart cherries, or dried cranberries 1 cup golden raisi... ( more )
- 1-1/2 lbs. day-old whole wheat bread, sliced, ends discarded
- 1 cup dried tart cherries, or dried cranberries
- 1 cup golden raisins
- 1/2 cup dried currants
- 1/2 cup pitted prunes, coarsely chopped
- 2 Tbsps. unsalted butter
- 2 medium onions\cooked, chopped
- 1-1/2 tsps. dried thyme, or 1-1/2 Tbs. fresh, chopped
- 2 eggs, beaten to blend
- 2-3/4 cups chicken stock
- 2-1/4 lbs. skinless turkey breast halves
- wooden skewers or toothpicks
- 2 Tbsps. all purpose flour
- oven roasting bag(s)
- nonstick cooking spray
- aluminum foil
- 1 cup cranberry sauce
- 1 tsp. cornstarch
- 1 tsp. water
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Preheat oven to temperature 250°F. Arrange bread slices on oven rackand bake about 15 minu... ( more )

Prep: 25m Cook: 60m Servs: 10

Ingredients (16) Eye: Flemish Multi Grain Country Bread with Flax Seeds Poolish (starter) : Combine, cover with plastic wrap and let stand, covered f... ( more )
- Flemish Multi Grain Country Bread
- with Flax Seeds
- Poolish (starter) : Combine, cover with plastic wrap and let stand, covered for 5 to 8hours, then refrigerate.
- ? ½ cup = 75 g of bread flour
- ? 1/2 cup = 75 g of whole wheat flour
- ? 1/4 tsp. instant dry yeast
- ? 1 cup = 250 ml water
- Final Bread Dough ingredients:
- ? 3 cups= 450 g bread flour
- ? 1 cup = 150 g whole wheat flour
- ? 1/2 cup = 50 g Quick roasted oats or other specialty grains such as bran, rye, or spelt
- ? 1 Tbsp. = 15 g of salt
- ? 2 tsps. = 6 g of yeast
- ? 1 1/4 cups = = 350 g of water
- Soaker:
- ? 1/2 cup = 80 g of flax seeds (soaked with 1 cup = 250 ml of hot water at least one hour before mixing time)
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1. Add water, poolish (starter) and dough ingredients in bowl of electric mixer with dough h... ( more )

Prep: 120m Cook: 40m Servs: 12

Ingredients (21) Eye: 1/2 pound dried flat rice noodles* (<I>sen lek</I> or <I>kway tio</I>, about 1/4 to 1/2 inch wide) a 1/4-pound piece firm tofu,... ( more )
- 1/2 pound dried flat rice noodles* (<I>sen lek</I> or <I>kway tio</I>, about 1/4 to 1/2 inch wide)
- a 1/4-pound piece firm tofu, rinsed, patted dry, and hard edges trimmed
- 1 tablespoon tamarind* (from a pliable block)
- 1 teaspoon firmly packed brown sugar
- 1/4 cup cornstarch for dredging
- 2 large eggs, beaten lightly
- 1/4 cup vegetable oil plus about 2 1/2 cups for frying tofu
- 4 garlic cloves, minced
- 1/4 cup dried small shrimp*
- 1 tablespoon chopped pickled salted radish*
- (<I>hau pak kad khem</I>, usually sold in plastic packages)
- 2 tablespoons Asian fish sauce* (preferably <I>naam pla</I>), or to taste
- 1 cup fresh bean sprouts, rinsed and drained
- 1/4 cup chopped fresh chives
- 1 teaspoon dried hot red pepper flakes
- <B>Accompaniments</B>
- 1 tablespoon chopped roasted peanuts
- 1/4 cup chopped fresh chives
- 1 cup fresh bean sprouts, rinsed and drained
- 1 lime, cut into wedges
- *available at some Asian markets, and specialty foods shops
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(Stir-Fried Rice Noodles) ( more )

In a large bowl cover rice noodles with cold water and soak 30 minutes, or until softened. D... ( more )

Servs: 2

Ingredients (25) Eye: <B>For dough</B> 1 cup plus 2 tablespoons warm water a 1/4-ounce package active dry yeast (2 1/2 teaspoons) 1/2 teaspoon sugar ... ( more )
- <B>For dough</B>
- 1 cup plus 2 tablespoons warm water
- a 1/4-ounce package active dry yeast (2 1/2 teaspoons)
- 1/2 teaspoon sugar
- 3 tablespoons peanut oil
- 2 1/3 cups all-purpose flour
- 2/3 cup cornmeal plus additional for sprinkling pizza pan
- 1 teaspoon salt
- 1/2 teaspoon ground cumin
- <B>For sauce</B>
- 1 1/2 pounds fresh tomatillos*, husks discarded
- 1 small onion, sliced thin
- 2 garlic cloves, sliced thin
- 2 tablespoons peanut oil
- 1/4 cup packed fresh coriander sprigs, washed well, spun dry, and chopped
- 1 tablespoon fresh lime juice
- 1 pound fresh chorizo* or other spicy fresh pork sausage, casings discarded
- 3/4 pound Colby, Cheddar, Monterey jack, or a mixture grated coarse (about 1 1/2
- &nbsp;cups)
- 2 fresh poblano chilies*, roasted (procedure follows) and cut into thin strips (wear
- &nbsp;rubber gloves)
- 2 scallions, sliced thin
- 1/4 cup thinly sliced drained pimento-stuffed green olives
- 1/4 cup cooked black beans, rinsed if canned
- *available at Mexican markets, some specialty foods shops, and some supermarkets
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Make dough: In a small saucepan heat 1/2 cup water to 110&deg;F. and transfer to a large bow... ( more )

Servs: 4

Ingredients (16) Eye: 2 balls pizza dough, rolled out and chilled (recipe and procedure follow) olive oil for brushing dough 1 1/2 cups coarsely grat... ( more )
- 2 balls pizza dough, rolled out and chilled (recipe and procedure follow)
- olive oil for brushing dough
- 1 1/2 cups coarsely grated Fontina, preferably Italian (about 9 ounces)
- 1 cup fresh corn (cut from 2 to 3 ears)
- 1 red bell pepper, chopped fine (about 1 cup)
- 2 <I>poblano</I> chilies* if desired, roasted (procedure follows)
- 6 slices (about 5 ounces) <I>pancetta</I> (Italian unsmoked cured bacon) or bacon, cooked until crisp
- 1/4 cup chopped scallions
- 1/4 cup packed fresh coriander leaves, washed well and spun dry<p><B>For pizza dough:</B>
- 2/3 cup lukewarm water (105&deg;F.-115&deg;F.)
- a 1/4-ounce package (2 1/2 teaspoons) active dry yeast
- 1/2 teaspoon sugar
- 2 tablespoons olive oil plus additional for oiling bowl
- 1 3/4 to 2 cups all-purpose unbleached flour
- 1/4 cup finely ground yellow cornmeal
- 2 teaspoons coarse salt<p>*available at Mexican markets and some specialty produce markets
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Roasted <I>poblano</I> chilies add a wonderful smoky flavor to this pizza; however, if they ... ( more )

Prepare grill: Open vents in lid and bottom of kettle grill and put 25 briquets on 2 opposit... ( more )

Servs: 2

Ingredients (66) Eye: THEM STACKED THINGS (Sonora style chicken enchiladas) Turn on broiler 6 large skinless chicken breasts (4 1/2 lbs.) 1 tbs. La... ( more )
- THEM STACKED THINGS (Sonora style chicken enchiladas)
- Turn on broiler
- 6 large skinless chicken breasts (4 1/2 lbs.)
- 1 tbs. Lawreys season & rub chicken & poultry
- 1/3 cup extra virgin olive oil
- ½ tbs. chopped garlic
- ½ tbs. paprika
- 1 tbs. New Mexico chili pepper (smart & final)
- 1 tbs salt
- pepper to taste
- place above in plastic bag, seal and move or squish till all ingredients distributed all around the chicken and place on broiler pan into broiler for 10 minutes each side remove to cool.. When cooled, slice breasts length wise in half.
- 6 zucchini @ 6? long and slice into lengthwise strips 3 each piece about
- place into plastic bag
- 13 large button mushrooms sliced into thirds also
- 6 oz.?s portabello mushrooms already sliced
- and place mushrooms into bag with zucchini
- 1 ½ tbs. chopped garlic
- ½ cup extra virgin olive oil
- salt and pepper to taste
- into bag with zucchini and mushrooms and seal and move around till all ingredients are distributed all around them evenly.
- Place on same broiling pan chicken was on and broil them for 10 minutes, stir and then cook for10 minutes more. Remove mushrooms and leave zucchini for 10 more minutes and then remove to cool. Turn oven to 300 degrees.
- 24 oz. fresh salsa (mild)
- large pan (10 qt.)
- pour salsa in pan
- put below ingredients into same pan with salsa
- 1 large bundle cilantro/ roughly chopped
- 1 large bundle Italian parsley / roughly chopped
- 1 28 oz. diced peeled tomatoes
- 1 29 oz. tomato sauce
- 1 28 oz. enchilada (red) sauce mild
- 1/3 cup New Mexico chili pepper
- 1 tbs. paprika
- 1 tbs. crushed garlic
- 1 tbs. ancho chile pepper
- 2 3.8 oz. can sliced ripe black olives drained
- 1 large red onion roughly chopped
- 2 tbs. salt
- 1 tsp. pepper
- 6 squirts Louisiana hot sauce
- all juice from one large lemon
- stir and mix all ingredients well and taste for possible addition seasoning of salt and pepper.
- 32 count corn tortilla?s
- 32 oz. finely shredded Mexican 4 cheese blend
- 32 oz. ricotta cheese
- 32 oz. Asiago cheese
- large flat roasting type pan approx 15 ½? x 13? x 2 ¾? deep at least?..
- ladle about 2 large soup ladles of the sauce into bottom of the pan and spread around.
- Cover the bottom of the pan with 9 of the corn tortilla?s.
- Spread 3 ladles of the sauce on top of the tortillas and spread evenly.
- Place all of the pieces of the chicken breasts across evenly in the pan.
- Spread about a 3rd of the Mexican 4 cheese mix on top of sauce
- Ladle 3 more spoons of the sauce on top.
- Spread 9 more tortilla?s across covering the top.
- Spread 3 more spoons of sauce on top.
- Evenly distribute zucchini & mushrooms on top.
- Cover with about another 3rd of the Mexican 4 cheese mix
- Dap about ½ of the Ricotta cheese evenly on top.
- Put another layer of the corn tortilla?s (last of them) and press down on mixture in pan.
- Spread out the last of the sauce on top evenly.
- Spread or drop the rest of the Ricotta cheese mixture evenly.
- Finish off the last of the Mexican 4 cheese mix on top also.
- And put the pan into the oven for about 20 minutes.
- Pull out then dap or drop the Asiago cheese around the top and raise oven to 300 degrees.
- Put pan back into oven for about 20 minutes more pull out and cut with scissors 1 pkg of
- Chives across the top and put back into the oven for about 10 more minutes or until cheeses on top start to brown and bubble.
- This will serve a very large dinner party and or at least 30 people at work, which I do all the time for pot lucks?It also freezes really well, and you can divide it up and keep in freezer for several meals later on, that will be quick and wonderful
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THEM STACKED THINGS (Sonora style chicken enchiladas)Turn on broiler6 large skinless chicke... ( more )

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