Prime Rib Roast

I decided to do a prime rib roast for New Year's Eve. Not having done one before I decided to seek some help. I found this basic recipe and lengthened the time since I wanted it medium well - well done. It really is pretty fool proof.

Ingredients

• 1 (5-pound) standing beef rib roast
• seasoning, garlic, salt, pepper

Directions

Preheat oven to 375 degrees F.
Allow roast to stand at room temperature for at least 1 hour. Rub roast all over with the House Seasoning. Place roast on a rack in a pan with the rib side down and the fatty side up. Roast for 1 hour. Turn off oven. Leave roast in the oven but do not open oven door for another 3 hours. About 1 hour before serving time, turn oven to 375 degrees F to reheat the roast.
Cook's Note: Do not remove roast or re-open the oven door from the time roast is put in until ready to serve.

It came out very yummy and very tender. I cooked it for 2.5 hours and did exactly as it states.

Chocolate Bread Pudding

Ingredients

• 1-pound loaf French or Italian bread, cut into cubes (about 15 cups)
• 3 cups milk
• 1/4 cup heavy cream
• 1/2 cup coffee-flavored liqueur or 1/2 cup milk with espresso powder
• 1 cup granulated sugar
• 1 cup packed light brown sugar
• 1/4 cup cocoa powder
• 1 tablespoon vanilla extract
• 2 teaspoons pure almond extract
• 1 1/2 teaspoons ground cinnamon
• 6 large eggs, lightly beaten
• 8 ounces semisweet chocolate chips

Directions

Preheat the oven to 325 degrees F.

Lightly grease a 13 by 9-inch baking dish. Place the bread in the baking dish.

In a large bowl, whisk together the milk, cream, and liqueur.

In another bowl, combine the granulated and brown sugars with the cocoa powder and mix well. Add this to the milk mixture and whisk to combine.

Add the vanilla and almond extracts and the cinnamon to the beaten eggs. Combine the egg mixture with the milk mixture and mix well. Stir in chocolate chips. Pour the mixture evenly over the bread cubes; let stand, stirring occasionally, for at least 20 minutes, or until the bread has absorbed most of the milk mixture. Bake the pudding for 1 hour, or until set; a knife inserted into the center of the pudding should come out clean. Serving the pudding warm, or refrigerate it and serve chilled, with whipped cream or a dessert sauce.

Krispy Kreme Bread Pudding

Ingredients

• 2 dozen Krispy Kreme donuts
• 1 (14-ounce) can sweetened condensed milk (not evaporated)
• 2 (4.5-ounce) cans fruit cocktail (undrained)
• 2 eggs, beaten
• 1 (9-ounce) box raisins
• 1 pinch salt
• 1 or 2 teaspoons ground cinnamon  

Directions

Preheat oven to 350 degrees F.
Cube donuts into a large bowl. Pour other ingredients on top of donuts and let soak for a few minutes.
Mix all ingredients together until donuts have soaked up the liquid as much as possible.
Bake for about 1 hour until center has jelled.

Just for you Jacqui ~ You can make and smell it but that is all.

Slow Cooker French Onion Soup

Soup

3	large onions, sliced (3 cups)
3	tablespoons margarine or butter, melted
3	tablespoons all-purpose flour
1	tablespoon Worcestershire sauce
1	teaspoon sugar
1/4	teaspoon pepper
4	cans (14 1/2 ounces each) ready-to-serve beef broth

Cheesy Broiled French Bread

8	slices French bread, 1 inch thick
3/4	cup shredded mozzarella cheese (3 ounces)
2	tablespoons grated or shredded Parmesan cheese

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1. Mix onions and margarine in 3 1/2- to 6-quart slow cooker.
2. Cover and cook on high heat setting 30 to 35 minutes or until onions begin to slightly brown around edges.
3. Mix flour, Worcestershire sauce, sugar and pepper. Stir flour mixture and broth into onions. Cover and cook on low heat setting 7 to 9 hours (or high heat setting 3 to 4 hours) or until onions are very tender.
4. Prepare Cheesy Broiled French Bread. Place 1 slice bread on top of each bowl of soup. Serve immediately.

Slow Cooker Beefy French Onion Soup

7	small - medium onions, cut in half and thinly sliced (about 7 cups)
1	tablespoon butter or margarine, melted
2	tablespoons sugar
2	dried bay leaves
1 1/2	pounds beef stew meat
3	cans (10 1/2 ounces each) condensed beef consommé
1/4	cup dry sherry or apple juice
1	cup apple juice
1/4	teaspoon dried thyme leaves
8	slices ( 1/2 inch thick) French bread, toasted
2	cups shredded Swiss cheese (8 ounces)

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1. Toss onions, butter and sugar in 5- to 6-quart slow cooker. Top with bay leaves and beef.
2. Cover and cook on low heat setting 9 to 10 hours or until onions are deep brown.
3. Stir in beef consommé, sherry, apple juice and thyme. Increase heat setting to high. Cover and cook 10 minutes or until hot. Remove bay leaves.
4. To serve, spoon into ovenproof soup bowls and top each serving with slice of toast and 1/4 cup cheese. If desired, broil with tops 6 inches from heat 3 to 5 minutes or until cheese is bubbly and begins to brown.

Slow Cooker Vegetable-Beef-Barley Soup

Ingredients:

3/4

cup frozen cut green beans 

2/3

cup frozen whole kernel corn 

1 1/2

pounds beef stew meat

1/2

cup chopped bell pepper (Optional)

1

large onion, chopped (1 cup)

2/3

cup uncooked barley

1 1/2

cups water

1

teaspoon salt

1

teaspoon chopped fresh or 1/2 teaspoon dried thyme leaves

1/4

teaspoon pepper

1

carton (32 ounces) beef flavored broth

2

cans (14.5 ounces each) diced tomatoes with roasted garlic, undrained

1

can (8 ounces) tomato sauce

Spray 5- to 6-quart slow cooker with cooking spray. Rinse green beans and corn with cold water to separate and partially thaw. Mix green beans, corn and remaining ingredients in cooker.

Cover and cook on Low heat setting 8 to 9 hours.

Makes 10 servings (1 1/3 cups each)

 

Nutrition:

1 Serving (1 Serving) Calories 230 (Calories from Fat 80), Total Fat 8g (Saturated Fat 3g, Trans Fat 0g),

Cholesterol 40mg; Sodium 900mg; Total Carbohydrate 20g (Dietary Fiber 4g, Sugars 4g), Protein 18g;

Percent Daily Value*: Calcium ;

Exchanges: 1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 0 Fat; Carbohydrate Choices: 1; *Percent Daily Values are based on a 2,000 calorie diet.

Cucumber, Tomato and Onion Raita Recipe

Kheera, Tamatar aur Pyaz ka Raita
• 2 cups plain yogurt
• 1 small red onion, finely minced
• 1 medium tomato - finely minced
• 1/2 cup finely chopped cucumber (kheera or kakri)
• 2 green chillies, finely minced (optional)
• 1 tbs. chopped cilantro leaves minced
• Salt to taste
• 1/2 tsp. coarsely ground roast cumin seeds.
• 1/4 tsp. coarsely ground roast cumin seeds for garnish
• 1/4 tsp. red chilli for garnish (optional)
1. To make, mix all ingredients together in a large bowl and transfer to a serving bowl.
2. Garnish with a sprinkle of roast cumin and chopped red chilli.
3. Serve chilled.