Before you think about making a prime rib roast invest in a good meat thermometor as the internal temperature not the time is your best guarantee for desired donensss, use nothing else but only fresh garlic a little salt and lots of fresh ground black pepper for this or you could use 1 teaspoon garlic salt using any other spices will take away the flavor nothing else is needed, cooking on very high heat then reducing the temperature will seal in all the meat juices to produce the most tender and flavorful prime rib, this actually is the method that a lot of the higher end restaurants use to make there prime rib and is the method I always use when I make prime rib roast at my home, the cooking time stated on the recipe is for a 3-4 pound prime rib, you can use this method for a larger prime rib and increase the cooking time please see bottom of directions, for a perfectly cooked prime rib roast a meat thermometer inserted in the roast should read about 140 degrees for medium-rare doneness, it is advised not to cook prime rib more that medium-rare… Important using more that the specified amount of salt will draw out the juices from the roast, you could add a little more but it is best to salt the meat after it is cooked, using a minimum amount of salt will insure a juicy tender prime rib roast, 1 teaspoon or less of salt will be fine and remember to remove your roast from the fridge about 2 hours before cooking

Servings 8-10

INGREDIENTS:

4 pounds center-cut prime rib roast (leave a layer of fat on the top for flavor

8 garlic cloves, sliced in half (or use as many as you like)

fresh ground black pepper (use lots!)

1/2 teaspoon white salt (can use up to 1 teaspoon or can use seasoned salt)

1/2 cup dry white wine

2 cups beef stock

INSTRUCTIONS:——————————————

This may be completely prepared and refrigerated up to 48 hours until ready to bake, use only russet potatoes and do not slice the potatoes leave them whole while cooking

Do not use the bottled dressing for this only dry mix and prepared with sour cream and mayonnaise, and for best flavor I recommend Hidden Valley dry mix, if desired omit the paprika and sprinkle 1 to 1-1/2 cups cheddar cheese on top after baking then return to oven for 5-8 minutes to melt the cheese

Servings

INGREDIENTS:

12 medium russet potatoes, peeled, leave potatoes whole do not slice (medium potatoes measuring about 4-inches in length and 2 inches wide, does not have to be exact)

1/3 cup butter, cubed

1 cup prepared Hidden Valley dry Ranch salad dressing mix (mix must be prepared with half mayonnaise and sour cream, then measured to 1 cup, save any remaining dressing for to use another time)

2 cups shredded sharp cheddar cheese

1/4 pound sliced bacon, cooked and crumbled (can use more bacon)

salt and fresh ground black pepper, to taste

paprika

INSTRUCTIONS:—————————————–

Preheat oven to 350 degrees F.

Grease a 13  x 9-inch baking dish (an 11 x 7-inch pan will work also but it will be very full)

Place whole potatoes in a large saucepan and cover with water; bring to a boil, reduce heat cover and simmer until fork-tender tender (because the potatoes are cooked whole cooking time may take about 25 minutes).

Transfer potatoes to a large bowl, add in butter then mash.

Stir in prepared ranch salad dressing, cheddar cheese and bacon (the mixture will be slightly orange in color).

Season with salt and pepper to taste

Spread into baking dish.

Sprinkle lightly with paprika.

*** At this point you may cover and refrigerate until ready to bake (up to 24 hours).

Bake uncovered for 20 minutes or until heated through.

Servings 6-8

INGREDIENTS:

(8 ounce) package cream cheese, very soft

1 teaspoon dried Italian seasoning

1 garlic clove, minced

1-1/2 cups shredded mozzarella cheese,divided

1-1/2 cups  prepared pizza sauce (or use your own favorite)

1 cup chopped pizza pepperoni slices (or use as much as you like)

pickled jalapeno slices (use as much as you like)

canned sliced black olives, drained (use as much as you like)

Taken from my “Favorites” folder!

Servings 6 (all amounts may easily be doubled)

INGREDIENTS:

Cheddar Sauce:

1/4 cup all-purpose flour

2 cups light cream

1 1/4 cups shredded  cheddar cheese (a little more cheese won’t hurt!)

salt and fresh ground black pepper, to taste

1/8 teaspoon cayenne pepper (optional)

Gratin:

2 pounds russet potatoes, peeled then cut into about 1/4-inch-thick slices

6 garlic cloves, chopped (do not finely mince)

1 1/4 cups hot prepared cheese sauce

1/4 cup freshly grated  Parmesan cheese

paprika

INSTRUCTIONS:———————————————-

Preheat oven to 350 degrees F.

Grease a 2-quart baking dish.

Place the potato slices and garlic cloves in a saucepan, and cover with water; bring to a boil until just tender (about 7-8 minutes) drain.

Prepare cheese sauce; place the flour in a medium heavy saucepan; gradually add the light cream stirring with a whisk until smooth and blended.

Place over medium heat; cook until thick (about 8 minutes).

Season with cayenne pepper, salt and black pepper if desired)

Arrange half of the cooked potatoes and garlic in baking dish.

Pour half of the sauce mixture over potatoes.

Repeat the procedure with remaining potatoes and garlic and remaining sauce mixture.

Sprinkle with Parmesan cheese and paprika.

Bake for about 25 minutes or until bubbly.

Plan ahead there is a 4 hour chilling time before serving

Servings 12-14

INGREDIENTS:

1 pound uncooked elbow macaroni

12  hard-cooked eggs (chop 6 eggs, then slice the remaining 6 to place on top of the prepared salad)

fully cooked ham, cubed (use as much ham as you like)

1 cup frozen peas, thawed

1 celery stalk, diced

1/2 green bell pepper, chopped

6-8 large green onions, chopped

1/2 (4 ounce) jar diced pimientos, drained

2 cups Hellman’s mayonnaise

1 teaspoon garlic powder

dry Hidden Valley Ranch seasoning mix, to taste, start with 1 tablespoon

seasoned salt and fresh ground black pepper, to taste

Taken from my “Favorites” folder!

Dough with egg takes a slightly longer time to rise, this may be made by hand also

Yield 1 loaf/25 slices

INGREDIENTS:

1 package active dry yeast (1/4 ounce/2-1/4 teaspoons)

3/4 cup warm water, divided (110 degrees  to 115 degrees F — or do the baby bottle wrist test)

1 cup 1% or 2% warm milk (110 degrees F  to 115 degrees F — or do the baby bottle wrist test)

1/4 cup soft butter

2 tablespoons plus 1 teaspoon sugar, divided

1 large egg yolk

1-1/2 teaspoons salt

4 to 4-1/2 cups white flour (American residents use white bread flour, Canadian residents can use all-purpose flour or half each)

Toppings:

1 egg white

2 teaspoons water

1 teaspoon kosher salt

1-1/2 tablespoons coarsely crushed dried minced onion

1 teaspoon each sesame, caraway and poppy seeds

INSTRUCTIONS:———————————————

In  heavy-duty mixer bowl dissolve/proof the yeast in 1/2 cup warm water and 1 teaspoon sugar for 8-10 minutes or until foamy (if the yeast does not foam discard and start over).

Add the remaining 1/4 cup water,  milk, butter, sugar, egg yolk, salt and 2 cups flour; using beater blade beat on medium speed for 3 minutes.

Stir in enough remaining flour to form a  firm dough.

Replace the beater blade with kneader blade; knead until smooth and elastic, about 8-10 minutes or until the dough is smooth adjusting flour or water as needed — important! stop the machine about halfway through kneading and allow dough to rest for 10-12 minutes then continue kneading again.

Place in a greased bowl, turning once to grease the top; cover and let rise until doubled about (1 hour or more, dough with egg will take longer to rise and also depends on the temperature of your kitchen).

Punch dough down.

Turn onto a lightly floured surface; divide dough into thirds.

Cover the ropes and allow to rest for about 5-7 minutes.

Shape each into a 20-inch rope

Place ropes on a large greased baking sheet and braid; pinch ends to seal and tuck under.

Cover and let rise until doubled, about 45 minutes.

Meanwhile in a small bowl or cup combine the kosher salt with dried onion and seeds, then combine egg white and water; set aside while dough is rising.

Just before baking and after rising; brush the egg/water mixture over dough, then immediatly sprinkle the seed mixture on over dough.

Bake in a preheated 375 degree F oven for 22-28 minutes or until golden brown.

Remove from pan to a wire rack to cool.

You will also find this recipe on www.recipezazz.com

Taken from my “Favorites” folder!

Purchase the packages with the pan rolls attached together and do not separate the rolls

To make ahead; prepare as directed but omit oven warming, freeze up to 6 weeks, thaw in refrigerator overnight and then warm in oven as directed

INGREDIENTS:

1-1/2 cups finely chopped walnuts OR pecans

2 (9.25 ounce) packages pan rolls (do not separate the rolls!)

2/3 cup peach preserves

1/2 cup Hellman’s Dijonnaise mustard-mayonnaise blend

1 pound thinly sliced deli roast beef, chopped

1/2 pound provolone cheese slices ( can use cheddar cheese)

fresh ground black pepper

INSTRUCTIONS:—————————————————-

Preheat oven to 325 degrees F.

Heat walnuts in a small nonstick skillet over medium-low heat, stirring often (about 5 to 6 minutes or until lightly toasted and fragrant, do not omit the toasting!)

Remove rolls from packages. (do not separate the rolls).

Using a large serrated knife cut rolls in half horizontally, creating 1 top and 1 bottom per package.

Spread preserves on cut sides of top of rolls, then sprinkle with walnuts (about 3/4 cup for each pan roll package).

Spread mustard-mayonnaise blend on cut sides of bottom of rolls, then top with roast beef and cheese.

Sprinkle with pepper.

Cover with top halves of rolls, preserves sides facing down.

Wrap in aluminum foil.

At this point you may freeze for up to 6 weeks.

Bake at 325 degrees F for 20-25 minutes or until cheese is melted.

Slice into individual sandwiches.

Serve immediately.

Reduce the fat by using fat-free condensed milk and 2% milk

8 (1/2-cup servings)

INGREDIENTS:

2 1/2 cups half and half cream, divided

2 large egg yolks

2 teaspoons vanilla extract

1/2 teaspoon peppermint extract

1 (14-ounce) can sweetened condensed milk

2/3 cup crushed peppermint candies (about 25 candies)

red food coloring (optional)

INSTRUCTIONS:——————————————————

In a saucepan combine 1-1/4 cups light cream with the egg yolks over medium heat; cook stirring  constantly until mixture is slightly thick and coats the back of a spoon (about 8 minutes, do not boil) cool egg mixture slightly.

Combine egg mixture, 1 1/4 cups light cream, vanilla, peppermint extract and condensed milk in a large bowl, then mix in food coloring until you have reached a desired light pink shade.

Cover and chill completely.

Stir in crushed candies.

Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer’s instructions.

Spoon the ice cream into a freezer-safe container; cover and freeze 1 hour or until firm.

You will also find this recipe on Recipezazz.com

Plan ahead there is a 4 hour chilling time before serving, the longer the better!

Yield about 3 cups

INGREDIENTS:

1 (8 ounce) package cream cheese, softened

1 cup sour cream

1/4 cup mayonnaise

2 garlic cloves, minced

1 jalapeno pepper, seeded and finely chopped (or can use canned pickled jalapenos)

1 (15 ounce) can whole kernel corn, drained (hand-squeeze to remove all excess moisture)

8 bacon strips, cooked and crumbled

hot sauce, to taste

fresh ground black pepper, to taste

crackers or chips or fresh vegetables

Servings 6-8

INGREDIENTS:

1 (8 ounce)  carton Cool Whip frozen whipped topping, thawed and divided

1 prepared (9 inch) chocolate crumb crust (or can use a graham cracker crust)

1/2-3/4 cup strawberry or raspberry jelly or jam

1 cup half and half or milk

1 (3.4 ounces) package instant vanilla pudding mix

1/2 cup smooth peanut butter

chocolate syrup

chopped peanuts (use as much as you like)

INSTRUCTIONS:——————————————-

Spread 1 cup whipped topping over the bottom of the crust.

Drop jelly onto topping; spread carefully.

Whisk cream or milk and pudding mix until thickened.

Add peanut butter; mix well.

Fold in the remaining whipped topping.

Spread over jelly.

Cover and freeze for 4 hours or until firm.

Remove from the freezer about 10 minutes before serving.

Before serving drizzle chocolate syrup over then sprinkle with chopped peanuts.

You will also find this recipe on www.recipezazz.com