Tag Archives: 2017

Prime Rib for Two

05 Saturday Jan 2019

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From Dave (from Cook’s Country)

WHY THIS RECIPE WORKS:

Juicy, ultra-tender prime rib is the ultimate roast beef. To cut its size to suit two, we opted for a 1 1/2-pound, 1 1/2-inch-thick bone- in rib-eye steak. We seared our steak in a hot skillet to develop a crust and then finished cooking it gently in a low 200-degree oven to ensure a perfect medium-rare. While the steak roasted away, we used the fond in the skillet to build a flavorful pan sauce with red wine and beef broth, adding a touch of ketchup. Be sure to brown the edges of the steak to render the fat. You can do this easi- ly by using tongs to hold the steak on its side in the hot pan. SERVES 2 Continue reading →

Spicy Asian Meatballs

05 Saturday Jan 2019

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From Dave

This recipe comes from one of my favorite recipe websites: Seonkyoung Longest. She has 3 different sauces for the meatballs and you can find it here. The spicy Asian sauce is my favorite but all are good.

I’ve made the meatballs several times with the most recent being our Holiday Open House in December 2018.  I made them a bit on the spicy side but folks seem to really enjoy them. Continue reading →

Breakfast Tots

05 Saturday Jan 2019

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From Joseph

 

Ingredients:

  • 1lb bacon, cooked and crumbled or breakfast sausage, cooked
  • 1  32oz bag of tots
  • 12 eggs
  • 1/2 cup half and half
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 2 cups shredded cheddar cheese

Directions:

Preheat oven to 350. Cover the bottom of a 13×9 pan with the cooked meat. Cover the meat with tots. Beat eggs, half and half, salt and pepper together in a bowl. Pour egg mixture evenly over the tots. Cover with shredded cheese. Bake for one hour.