Prime Rib Dinner

Grilled Ham and Cheese Sandwich

Yield: 3

A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don?t like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

Ingredients:

Grilled Ham and Cheese Sandwich

• 6 slices of whole wheat bread
• 3 slices of top notch ham
• 3 x thick slices of cambazola cheese
• 3 tbsp of butter
• 3 tbsp of Dijon mustard

Directions:

Grilled Ham and Cheese Sandwich

1. Spread mustard on 3 slices of bread. Place 1 piece of ham and 1 piece of cheese on the other 3 slices. Top with the remaining slices. Spread each side with butter.
2. Heat pan over a medium heat and toast sandwiches for 2 minutes per side until golden brown and cheese has melted.

Homemade Horseradish

A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don’t like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

Ingredients:

Homemade Horseradish

• A piece of fresh horseradish root
• Cider vinegar
• White sugar

Directions:

Homemade Horseradish

1. To harness the aromatic pungency of the root, simply peel it and toss it into a food processor. Process the works until its finely chopped then add enough cider vinegar to form a loose paste. Add a few balancing spoonfuls of sugar and season with salt. Then put on your seat belt and have a taste. Don’t worry though. Like all the best things in life prepared horseradish will mellow with age!

Prime Rib Dinner

Yield: 6

A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don’t like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

Ingredients:

Prime Rib Dinner

• 2 stalks of celery, cut in half
• 2 x carrots, peeled and cut in half, lengthwise
• 1 x onion, cut in half
• 5 lb. prime rib of beef, bone in
• Coarse salt
• Fresh ground pepper

Directions:

Prime Rib Dinner

1. Preheat oven to 450 degrees
2. Rub roast liberally with salt and pepper.
3. Lay celery, carrots and onion on bottom of a roasting pan large enough to hold the roast. Place the roast on top of the vegetable rack. Place in the hot oven and roast for 15 minutes.
4. Without opening the oven turn the heat down to 300 degrees and continue roasting for 15-20 minutes per pound until a meat thermometer registers 120 degrees in the thickest part of the meat, at least an hour more.
5. Remove from the oven and pan then place on a cooling rack. Cover with several layers of aluminum foil. The meat will rest and relax and as it does its temperature will rise a bit more to a perfect medium rare.
6. After at least 20 minutes you may begin carving. Plenty of time to make gravy with the drippings! If the meat is still on the bone simply slice along the bone removing the meat before then slicing it into individual servings.

Stuffed Baked Potatoes

Yield: 6

A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don’t like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

Ingredients:

Stuffed Baked Potatoes

• 6 x baker potatoes
• 6 slices of crispy bacon
• 4 x green onions, sliced thinly
• 1 cup of blue cheese, crumbled
• Salt and pepper

Directions:

Stuffed Baked Potatoes

1. Bake potatoes at 400 degrees for 45 minutes or until tender when pierced with a fork. Let cool.
2. Slice the top, lengthwise, off of each potato and scoop out the flesh. Add crumbled cheese, crumbled bacon, green onion, salt and pepper. Mash well and then stuff back into potato shells.
3. Place on a baking sheet and bake for 20 minutes, or until cheese is melted and potatoes are heated through.

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