I have some additions listed you have a choice to add in one or add in all of them

Servings 4-6

Ingredients

1 (10 3/4 ounce) can condensed cheddar cheese soup (undiluted and divided)

3 cups hot mashed potatoes

1 pound ground beef (can use half beef and pork sausage meat)

1 teaspoon dried oregano (rubbed between fingers to release the flavors)

1 medium onion, chopped

4 garlic cloves, minced

1 teaspoon crushed chili flakes, optional or adjust to heat level

2-3 teaspoons worcestershire sauce

1 (10 ounce) can mushrooms, drained (use whole or sliced)

1 1/3 cups shredded cheddar cheese, divided

1/3 cup freshly grated parmesan cheese

2 cups frozen mixed vegetables (your choice of veggies)

salt and fresh ground black pepper, to taste

Additions:

3/4 cup beef broth (combined with 2 tablespoons all-purpose flour to thicken the beef mixture)

1 cup corn kernels

2 teaspoons Dijon mustard

1/3 cup Heinz chili sauce or ketchup

1/2 package dry onion soup mix or 2 tablespoons Kitchen Bouquet Browning sauce

INSTRUCTIONS:——————————————-

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These are no-fail if you follow the instructions making sure that the buttermilk is very cold when adding in the melted butter this will form small clumps of semi hardened butter that is needed for the success of these biscuits I have suggested in the instructions to put the buttermilk in the freeze. If you don’t have any buttermilk just mix 1-1/2 tablespoons white vinegar with milk to equal 1 cup then allow to sit for 10 minutes mixing often, for garlic lovers add in 1/2 teaspoon garlic powder adding in some dried herbs is a great addition… these are best served still warm

Yield 12 biscuits

INGREDIENTS:

2 cups all-purpose flour

3 teaspoons baking powder

2 teaspoons white sugar

1/2 teaspoon baking soda

3/4 teaspoon salt

3/4 cup shredded cheddar cheese

1 cup buttermilk

1/2 cup cold butter (no substitutes!)

2 tablespoons melted melted (for brushing on biscuits after baking)

INSTRUCTIONS:—————————————-

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1 pork loin roast  (about 3 to  3-1/2 pounds)

5 tablespoons oil, divided (or use as much as needed)

1/2 (1 ounce) package dry onion soup mix

fresh ground black pepper

1-1/2 teaspoons garlic powder

garlic cloves (optional or use as many as desired, I use lots!)

1/3 cup French dressing

1 tablespoon cornstarch

1 (16 ounce) can whole berry cranberry sauce (Ocean Spray is the best to use

INSTRUCTIONS:—————————————

If you don’t mind using canned soup (and I sure don’t!) this is quick easy and very tasty! I have also made this using  small cooked meatballs instead of the cooked sausage meat and let them simmer in the soup, both are great!

Since the dry packaged rice mix has lots of sodium I recommend using low-sodium condensed soup and use only half a package of the dry rice mix or your soup will be to thick, the soup thickens after  sitting

 I keep cooked bulk sausage in my freezer to have ready for recipes (such as this one!)

Servings 4

INGREDIENTS:

1 (10-3/4 ounce) can condensed low-sodium cream of mushroom soup, undiluted

1 (10-3/4 ounce) can condensed low sodium cream of chicken soup, undiluted

2 cans half and half cream or full-fat milk (use the cans from the soup)

cooked crumbed sausage meat (use as much as you like)

1 teaspoon garlic powder

1/2 (133 gram) package Knorr Side Kicks (Harvet Chicken flavor)

1/2 teaspoon fresh ground black pepper, or to taste

1/4 cup freshly grated Parmesan cheese, or to taste

INSTRUCTIONS:————————————————

In a medium saucepan whisk both soups with the half and half cream until smooth and combined; add in garlic powder, cooked sausage,  half a package of the dry rice mix and black pepper; bring to a boil over medium heat, stirring constantly.

Reduce heat to low, cover and simmer for about 25 minutes, stirring occasionally.

Mix in Parmesan cheese at the end and more pepper if needed.

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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:——————————————

Slow oven roasting makes these ribs tender and delicious, if you like lots of sauce then double the sauce amounts, meaty prime rib bones or beef short ribs both work well, this will also work well using a beef chuck roast or a pork roast

Plan ahead there is a 24-48 hour refrigeration time

Servings 4-6

INGREDIENTS:

1 (14 ounce) bottles ketchup

1/2 cup maple syrup or 1/2 cup honey

3 tablespoons balsamic vinegar

2 tablespoons Worcestershire sauce

1 tablespoon Dijon mustard

4-6 large garlic cloves, minced

1 small onion, finely chopped

1/2 teaspoon ground cinnamon

1/2 teaspoon allspice

1/2 teaspoon fresh ground black pepper (or to taste)

hot sauce or cayenne pepper, to taste

4 pounds meaty beef ribs

INSTRUCTIONS:————————————————

In a medium bowl, combine all ingredients, except the beef, and adjust seasonings to taste (the sauce should have a good balance of sweet and savory flavors).

Place the ribs in a large bowl, and coat with the sauce.

Cover, and refrigerate for 24 to 48 hours, turning the ribs every so often.

Preheat the oven to 325 degrees F.

Drain the ribs (reserving the sauce).

Place ribs in a large roasting pan bone-side down; brush with sauce

Bake for 30 minutes; remove from oven and turn the ribs over, brush with additional sauce then bake for another 30 minutes.

Turn one more time, brush with the remaining sauce, and bake for another 35-40 minutes, or until ribs are tender (basting often with sauce).

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This gravy may be made using canned chicken broth or defatted chicken or turkey pan drippings and also may be made using beef drippings or canned beef broth, if you are using chicken or turkey drippings from the pan defat in a fat separator firstly then if needed add in fat-free chicken broth or water to equal 2 cups there is no need to add in the bouillon powder and garlic powder with the drippings just heat on top of the stove in a saucepan and continue with the flour/milk mixture

Yield about 2-1/2 cups

INGREDIENTS:

2 cups fat-free chicken broth (or defatted pan drippings and if needed add in chicken broth to measure 2 cups)

1/2 teaspoon fresh ground black pepper, or to taste

1/8 teaspoon garlic powder (can omit)

3 teaspoons OXO chicken bouillon granules (or 1 small envelope, omit the granules if using pan drippings)

4 tablespoons all-purpose flour (for a thicker gravy uncrease 1 tablespoon)

1/2 cup fat-free milk (or for a creamier flavor use 1/2 cup fat-free evaporated milk)

INSTRUCTIONS:———————————————–

In a medium heavy-bottomed saucepan combine broth with black pepper, garlic powder and bouillon granules; cook stirring over medium-low heat until at a simmer.

In a small bowl whisk flour with milk until smooth; add into simmering broth and cook whisking constantly until smooth and thickened.

Season with more black pepper if needed.

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