New Years Day Jan 1, 2024 Standing Prime Rib Roast

 

Standing Rib Roast

Pre heat oven to 450

Dry roast, rub butter on cut ends, Make a rub of salt, pepper and garlic powder. Make half inch cuts all over and rub over entire roast. Cook 15 minutes, reduce heat to 325 and cook with meat thermometer to 120 degrees. Remove from oven, wrap with foil and let rest 20 minutes to finish cooking outside the oven.

Collards

INGREDIENTS

• 12 ounces assorted greens, like kale, collard, Swiss chard

• 1 teaspoon olive oil

• 1 large clove garlic, chopped

• 1 cup no-salt-added chicken stock

• 1 tablespoon white wine (or dry sherry)

• ¼ teaspoon hot red pepper flakes

PREPARATION

1 Wash the greens and remove tough stems. Cut or break greens into 2-inch lengths.

2 Heat a nonstick pan over high heat; reduce heat to medium-high, add the oil and sauté the garlic for 30 seconds. Add the greens, and sauté for 1 minute.

3 Stir in the stock, Sherry and hot pepper flakes; cover, and cook 8 to 10 minutes, until greens are soft.

BLACK EYED PEA DIP

 

4 cups cooked, dried black eyed peas or 4 cups canned peas (mash some)

1 tbsp pea juice

5 jalapeno peppers chopped (remove seeds)  --(I used substantially less)

1/2 medium onion chopped

4 oz. can green chilis chopped

1 clove garlic minced

1/2 lb. Old English sharp cheese

1 stick butter

 

Mix all except cheese and butter.  Melt cheese and butter in double boiler (I use microwave).  Add all other ingredients.  Simmer until hot.   Serve hot.

Potatoes Dauphinoise

Ingredients

• 1 tablespoon unsalted butter, room temperature  
• 2 1/2 pounds Yukon Gold potatoes 
• 2 1/2 cups heavy cream 
• 1 1/2 cups whole milk 
• 1 garlic clove, smashed 
• 1 teaspoon coarse salt 
• 1/4 teaspoon ground white pepper 
• 4 ounces Gruyere cheese 
• 1/8 teaspoon freshly grated nutmeg

Directions

• Step 1 Preheat oven to 400 degrees with rack in middle position. Spread butter across bottom and sides of a 2-quart baking dish.
  
  Step 2 Peel potatoes and slice 1/8 inch thick. Place slices in a large bowl of cold water and drain thoroughly.
  
  Step 3 Bring heavy cream, milk, and garlic to a simmer in a large, wide saucepan. Add potatoes, salt, and pepper and continue to simmer, stirring occasionally, until potatoes are tender, 20 minutes.
  
  Step 4 Using a slotted spoon, transfer half the potatoes to prepared baking dish and sprinkle with half of the cheese. Add remaining potatoes to baking dish and pour enough cream mixture over potatoes to just cover. Sprinkle with remaining cheese, place on a rimmed baking sheet, and bake until bubbly and golden brown on top, 40 to 45 minutes.
  
  Step 5 Remove from oven and grate nutmeg over top just before serving.

Easy Southern Style Green Beans 

Now these easy Southern Green Beans combines fresh green beans, smoked bacon, and onion into the most mouth watering side imaginable.Prep Time: 20 minutes Cook Time: 90 minutes Total Time: 1 hour 50 minutes Yield: 6 1x Category: Vegetable Method: Stove top Cuisine: Southern

INGREDIENTS

• 4 slices bacon diced
• 1 medium onion finely chopped
• 2 cloves garlic minced
• 2 lbs fresh green beans trimmed
• 2 1/2 – 3-1/2 cups chicken broth
• Optional 1 teaspoon Cajun seasoning (please see notes)
• 2 tablespoons butter

INSTRUCTIONS

1. In large saucepan over medium heat cook bacon until almost completely brown. Add onion and cook for additional 5 minutes. Turn heat to low and add garlic; cook for 30 seconds. Remove bacon/onion mixture to a bowl. Do not wash saucepan.
2. Add green beans and enough chicken broth to just cover the green beans. Add Cajun seasoning.
3. Bring to a low boil. Cover and reduce to simmer. Simmer for 1 – 1 1/2 hours stirring occasionally. Drain chicken broth, return  bacon/onion mixture and heat for 1-2 minutes. Add butter, stir and serve.

NOTES

Readers with a more sensitive palate that want to tone it down can add a couple of pinches of crushed red pepper and about a half teaspoon fresh cracked pepper and salt. For those of you who really like it toned way down just one half teaspoon each of fresh cracked pepper and salt should be enough seasoning.  Any combination of the above is good as well as most people know their seasoning tolerance.

Traditional Creamed Onions

These creamed onions are a delicious side dish to serve with ham, turkey, or any roast. Full of creamy goodness!

Recipe by Ibby

 

 Tested by Allrecipes Test

Prep Time:

 

10 mi

Ingredients

• 4 cups water

• 8 ounces pearl onions, peeled

• 6 tablespoons butter

• 6 tablespoons all-purpose flour

• 3 cups milk

• 1 pinch salt and freshly ground black pepper

Directions

1. Gather all ingredients.

2. Pour water into a medium pot and bring to a boil; add onions and cook until tender. Drain in a colander, reserving 2 cups of cooking liquid; set onions aside.

3. Melt butter in a saucepan over medium heat; whisk in flour to make a paste. Stir milk into reserved cooking water; add milk mixture slowly to the saucepan, stirring constantly, and cook until thickened.

4. Season with salt and pepper; stir in onions and transfer to a serving dish.

Charlie asked for tuna casserole. Previously I made a ham and egg salad with leftover ham

Tuna Casserole

Recipe by JAICARDT ested by Allrecipes Test Kitchen Prep Time: 10 mins Cook Time: 20 mins Total Time: 30 mins

Ingredients

12 oz egg noodles

10.5 oz can condensed cream of mushroom soup

2 C. shredded Cheddar cheese, divided

2 (5 oz cans) tuna, drained

1 C. frozen peas

1/2 ( 4.5 oz) can sliced mushrooms

1/4 C. ch. onion

1 C. crushed potato chips

Directions

1.Gather all ingredients.
2. Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes; drain.
3. Meanwhile, preheat the oven to 425 degrees F (220 degrees C).
4. Mix noodles, condensed soup, 1 cup cheese, tuna, peas, mushrooms, and onion in a large bowl until well combined.
5. Transfer the mixture into a 9x13-inch baking dish.
6. Top the mixture with crushed potato chip
and remaining 1 cup of cheese.
7. Bake in the preheated oven until cheese is bubbly, about 15 to 20 minutes.
8. Serve hot and enjoy! 

Ham n Egg Salad

Ingredients

2 c. Left over baked ham, diced very small
4 hard boiled eggs, chopped
1 c. mayonnaise
1/2 c. chopped celery
1/4 c. chopped sweet onion
1/4 c chopped dried apricots (Have used dried apples and or golden raisins.)
Salt and Pepper to taste

Instructions

Combine diced ham, eggs, celery, onion, and dried apricot. Add mayonnaise and mix. Salt and pepper to taste. If possible, allow to sit in refrigerator for 1 hour. Serve alone or on bread.

Christmas Eve 2023: Ham, Mexican Street Corn Pudding, Southern Style Green Beans & Melting Roast Potatoes

Ham was coated with 1 part Boars Head Brown Sugar and Spice Ham Glaze and 3 parts Apricot preserves.  It was cooked at 350º @ 15 minutes per pound.

I have made these a few times before but this time they were a little burned on top and bottom.  I have made notes in my recipe to use less butter, lower the temp. or shorten the time... basically I need to watch them more closely next time

MELTING ROASTED POTATOES 

yield: 6 SERVINGS prep time: 15 MINScook time: 50 MINStotal time: 1 HR 5 MINS

INGREDIENTS

• 3 pounds Yukon Gold potatoes, peeled
• 4 tablespoons salted butter, melted
• 1 teaspoon dried thyme, or 1 tablespoon fresh
• ¾ teaspoon salt
• ¼ teaspoon pepper
• 1 ½ cups low-sodium chicken broth
• 2 garlic cloves, finely minced

INSTRUCTIONS 

• Preheat the oven to 450 degrees F, making sure one of the oven racks is in the upper-middle position. Square the ends off the potatoes by cutting off the rounded edges (you don't have to chop off a lot, but you want the ends flat) and then cutting the potatoes into about 1-inch thick slices.
• In a large bowl, toss the potatoes with the butter, thyme, salt and pepper. Place the potatoes in a single layer in a 9X13-inch ceramic or metal baking dish (don't use glass as it can shatter when adding the chicken broth later).
• Roast the potatoes for 20-22 minutes, until the bottoms are browning around the edges. Remove the baking pan from the oven and flip the potatoes with a flat spatula. Return to the oven and roast for another 15 minutes.
• Remove the pan from the oven, flip the potatoes again and add the chicken broth and garlic. Roast once more (last time, promise) until the potatoes are tender and the sauce has reduced just slightly, about 15 minutes.
• Serve the potatoes with the sauce drizzled over the top.

©Mel's Kitchen Cafe — https://www.melskitchencafe.com/melting-roasted-potatoes/

Street Corn Pudding

INGREDIENTS

Yield:

8 to 10 servings

• Nonstick cooking spray
• 1large or 2 medium jalapeños
• 1(8.5-ounce) box cornbread or corn muffin mix
• 1(14.75-ounce) can creamed corn, not drained
• 1(14.75- to 15-ounce) can whole kernel corn, rinsed
• ½cup salted butter, melted and cooled
• 2tablespoon granulated sugar
• 2large eggs, beaten
• 1cup sour cream
• ¼cup milk
• Crema, Tajín and crumbled queso fresco, for serving (see Tip)

PREPARATION                       Step 1  Heat oven to 350 degrees. Coat an 8-inch square (2-quart) baking or casserole dish with nonstick cooking spray.

Step 2  Roast the jalapeños on a baking sheet until slightly tender, about 20 minutes. When cool enough to handle, cut off the stems and, if you want a milder pudding, discard the seeds. Dicethejalapeños                              .

Step 3  In a large bowl, mix together the cornbread mix, creamed corn, corn kernels, butter, sugar, eggs, sour cream, milk and diced jalapeños until combined. Don’t overmix. Pour the batter into the prepared baking dish. Step 4  Bake until golden brown and gently set in the center, 55 to 65 minutes.Step 5Top with the crema, Tajín and queso fresco. Serve hot.

TIP

• Crema, Tajín and queso fresco are available in supermarkets and Mexican groceries. If you can’t find crema, you can mix sour cream with milk until it’s thin enough to drizzle. You can swap queso fresco for another fresh cheese, such as a mild feta cheese.

Southern Green Beans

INGREDIENTs

• 4 slices bacon diced
• 1 medium onion finely chopped
• 2 cloves garlic minced
• 2 lbs fresh green beans trimmed
• 2 1/2 – 3-1/2 cups chicken broth
• Optional 1 teaspoon Cajun seasoning (please see notes)
• 2 tablespoons butter
• Salt and black pepper to taste

INSTRUCTIONS

1. In a large pot or Dutch oven over medium heat, cook the bacon until almost completely browned. Add the onion and cook for an additional 5 minutes. Turn heat to low and add garlic; cook for 30 seconds. Remove the bacon/onion mixture to a bowl using a slotted spoon. Reserve the bacon grease. Do not wash the saucepan
   
2. Add the green beans and enough chicken broth to cover the green beans. Add the Cajun seasoning.
3. Bring to a low boil. Cover and reduce to simmer. Simmer for 1 – 1 1/2 hours, stirring occasionally. Drain chicken broth, return bacon/onion mixture, and heat for 1-2 minutes. Add butter, stir, and serve. If needed, season with salt and black pepper to taste. 

 

Braised brisket with scalloped potatoes and simmered vegetables in stock

 Slow Cooker Spiced Pomegranate Beef Brisket

Serves 8 to 10. Merdith Deeds

A few extra steps, like browning the beef and reducing the cooking liquids, ensure an ultra-flavorful, fork-tender brisket. While this dish is delicious the day it’s made, it’s even better the day after (see make-ahead directions below).

1 T. smoked paprika

1 1/2 tsp. coriander

1 1/2 tsp. cumin

1 1/2 tsp. salt

1/2  tsp. cinnamon

1/2 tsp. black pepper

4-5 lb brisket trimmed to 1/4 inch fat & lightly scored

2 T. olive oil

2 large onions, sliced

4 cloves garlic, fine chop

1/2 C dry red wine

1 1’2 C. pomegranate juice

1 T. honey

1/4 C. ch. parsley

1/4 C. Pomegranate seeds

In a small bowl, combine the paprika, coriander, cumin, salt, cinnamon and pepper. Pat the beef dry with paper towels and rub the spice mixture all over the brisket, working it into the crevices.

Heat oil in a 12-inch skillet over medium heat. Add the brisket and brown, taking care not to burn the spices, about 5 minutes per side. Transfer to a 5- to 6-quart slow cooker.

Turn the heat under the skillet to medium-high. Add the onions and cook, stirring frequently, for 6 to 8 minutes, or until they begin to brown. Add garlic and cook for another 2 minutes. Add the red wine and cook, scraping up the brown bits on the bottom of the skillet, until liquid has almost evaporated. Transfer to the slow cooker with the beef.

Mix together the pomegranate juice and honey and pour over the beef, cover and cook until meat is very tender, 10 to 12 hours on low or 5 to 6 hours on high.

Transfer brisket to a cutting board, cover tightly with foil, and let rest 20 minutes. Pour onion mixture and accumulated juices into medium saucepan and skim fat from the top. Bring to a boil over medium heat and cook, stirring occasionally, until reduced by half. It will have a slightly thicker, more sauce-like consistency.

Slice brisket thinly across grain, and place on large serving platter. Ladle some of the sauce over the top. Garnish with the parsley and pomegranate seeds and serve with extra sauce on the side.

To make ahead: Refrigerate cooled, unsliced brisket, onions and juices for up to 2 days. To serve, slice thinly across grain while cold and transfer to baking dish with 1 cup of the juices. Cover tightly with foil and heat in 325-degree oven until brisket is heated through, about 1 hour. Transfer onions and remaining juices to a saucepan and continue with recipe, as directed.

Scalloped Potatoes

By Martha Stewart Test Kitchen Updated on September 7, 2023

I didn't have Yukon potatoes and used a Russet and sliced it thicker than paper thin... about 1/8 inch thick.  

I cooked the potatoes in 2 C. milk and used 3/4 C. of the cooked milk and 3/4 C. cream in the baking dish (enough to cover) 2 cl. garlic, salt and pepper to taste, 2 T. butter + enough to coat inside of pan. and 1 heaping cup of grated Gruyere. Because the potatoes were sliced thicker, it took a little longer for  them to cook in the milk... maybe 5 minutes.

Ingredients

this recipe was cut to 1 lb. potato (1 potato) for the two of us.

3 lb. Yukon gold potatoes peeled and sliced paper thin 

3 C. milk

1 cl. garlic

3 T. unsalted butter, soften

 Kosher salt and fresh pepper

1 C. heavy cream

5 oz. Gruyere, grated

Directions

 Preheat oven to 325°F with a rack set in the lower third of oven. Combine sliced potatoes and milk in a large saucepan over high heat. 

Bring to a boil, and immediately reduce heat to low; cover and simmer until potatoes are just tender, about 3 minutes. 

Place a colander over a large bowl and drain potatoes, reserving milk. You should have 2 cups of thick, starchy milk. If potatoes have absorbed more than 1 cup of milk, add enough milk to bring the reserved milk volume to 2 cups. 

Rub a 3 1/2-quart oval baking dish with garlic and butter. Arrange sliced potatoes in the baking dish; season with salt and pepper. 

Add butter and reserved milk and cream:

Dot with remaining butter and pour over reserved cooking milk and cream. Top with cheese.Transfer baking dish to oven and bake until cheese becomes deep golden brown and milk has reduced and thickened, 80 to 90 minutes. Remove from oven and let it rest before serving.    

Tip  Let the scalloped potatoes rest when they come out of the oven, just as you would for a roast. This allows the dish to set—and makes it easier and less messy to serve.

The turnips were left over from a previous recipe so I used them with carrots and simmered in leftover turkey stock until done but not too soft and seasoned with cajun seasoning and salt.