February 10th, 2008 by alice
Tags: Cheddar, Chive, Omelet
INGREDIENTS
- 6largeeggs
- 1 1/2tablespoons choppedfresh chives
- 1/2teaspoonsalt
- 1/4teaspoonfresh ground black pepper
- 1tablespoonbutter
- 1/2cupextra-sharp cheddar cheese
DIRECTIONS
- Whisk eggs, chives, salt, and pepper together in medium bowl.
- Heat butter in large non-stick skillet.
- Pour in egg mixture and cook over medium heat until almost set, lifting sides to let uncooked egg run under.
- Sprinkle omelet with cheddar cheese.
- Run omelet under hot broiler just until cheese is melted, bubbling, and just beginning to brown.
- Cut into 4-6 servings and serve immediately.
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February 10th, 2008 by alice
Tags: Moes, Potato, Red, Salad
INGREDIENTS
- 3lbssmall red potatoes
- 2largecelery ribs, thinly sliced or celery salt
- 1cupmayonnaise(to taste)
- 1-2tablespoonmustard(to taste)
- 2tablespoonspickle juice
- 2tablespoonsonions, chopped
- 2teaspoonssalt
- 1/4teaspoonfresh coarse ground black pepper
- 8-10piecesbacon, cooked & crumbled
- 1cuppickles, diced
DIRECTIONS
- Place whole unpeeled potatoes in a large saucepan. Cover with water. Cover pan and bring to a boil. Simmer for 25 to 30 minutes, or until potatoes can be pierced easily with a fork. Drain and let cool until easy to handle.
- Cut unpeeled potatoes into halves or quarters, depending on size of potatoes. Chunks should be no larger than 1 inch.
- In a small bowl combine mayo, mustard, pickle juice & celery salt or other seasonings you like I add salt & pepper.
- In a large bowl, combine potatoes, pickles, bacon & sauce mix. stir to blend. Cover and refrigerate until serving time.
- Serves 10 to 12.
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February 10th, 2008 by alice
Tags: Beer, Cheese, Fondue
INGREDIENTS
- 1tablespoonunsalted butter
- 1/2smallyellow onion, minced
- 1largegarlic clove, minced
- 12ouncesemmenthaler cheese, coarsely grated(about 3 lightly packed cups)
- 8ouncesextra-sharp cheddar cheese, coarsely grated(about 2 lightly packed cups)
- 4ouncesgruyere cheese, coarsely grated(about 1 lightly packed cup)
- 2tablespoonscornstarch
- 1teaspoondry mustard
- 1/2teaspoonfresh ground black pepper
- 1teaspooncaraway seeds, coarsely ground(with mortar and pestle or in a spice grinder)
- 1 (12 ounce)canbeer(Budweiser good choice)
- 3tablespoonssherry wine
- kosher salt
DIRECTIONS
- Melt butter in 1 1/2-2 quart flameproof fondue pot over medium-low heat. Add onion and garlic and cook, stirring occasionally, until completely soft and beginning to carmelize, about 15-20 minutes.
- Meanwhile, in a large bowl, toss all three cheeses with cornstarch, mustard, and pepper.
- Add caraway seeds to fondue pot and stir to toast them slightly, about 2 minutes. Add beer, and bring to a boil. Reduce heat to medium low and simmer to mellow the flavor of the beer, about 3 minutes.
- Sprinkle the cheese mixture into the pot a large handful at a time, stirring each batch in a back and forth manner so that the cheese doesn’t ball up as it melts. COntinue adding and stirring until all the cheese is melted, smooth, and thick, adjusting heat as necessary to maintain barely a simmer. Stir in sherry and season with salt.
- Set fondue pot over a low flame at table to keep warm. Stir frequently and serve with dippers such as sourdough bread cubes, pear and apple slices, steamed carrots and cauliflower, boiled fingerling potatoes, grilled sliced sausage.
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February 10th, 2008 by alice
Tags: Ball, Cheese, Smoked, Turkey
INGREDIENTS
- 12ouncescream cheese
- 4ounces thin slicedsmoked turkey(Buddig brand)
- 2teaspoonsliquid smoke
- 1/2cupdried parsley
- 1/2cup finely choppedpecans
DIRECTIONS
- Soften the cream cheese and add to a bowl. Slice the smoked turkey into small pieces and add to the cream cheese mixture. Add the 2 tsps of liquid smoke to the cheese mixture and form into a ball.
- On a sheet of waxed paper, mix the ground pecans and the dried parsely.
- Place the cream cheese ball in the pecan/parsely mix and cover the entire ball.
- Chill before serving, and serve with your favorite crackers. I like triscuits.
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February 10th, 2008 by alice
Tags: Prime, Rib, Roasted, Slow
INGREDIENTS
- 6lbsbeef rib roast(3 bone)
- 3tablespoonsunsalted butter, softened
- 3tablespoonssalt
- 2tablespoonsfresh ground black pepper
- 1teaspoon choppedfresh rosemary leaves
- 1teaspoon choppedfresh thyme leaves
- 5garlic cloves, finely chopped
- 2tablespoonsextra-virgin olive oil
DIRECTIONS
- Allow beef roast to come to room temperature before cooking (about 2 hours out of the frig.).
- In small bowl, blend butter with salt, pepper, rosemary, thyme, and garlic. Spread butter mixture evenly over all side of roast.
- Preheat oven to 325 degrees and place rack in center of oven.
- Heat olive oil in large skillet over medium-high heat for one minute. Sear roast in skillet on all sides until well-browned (about 8-10 minutes). Transfer roast, bone-side down, to a roasting pan with rack.
- Roast beef until thermometer inserted in center reads 125 degrees for rare (about 2 hours), 135 degreed for medium-rare, (about 2 1/4 hours), or 145 degrees for medium (about 2 1/2 hours). Let meat rest at least 15 minutes before carving.
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