I have made this several times. It really is wonderful. The marinade is fabulous and different. My husband and I are into good beef-make sure you start with a high quality piece of meat. I will be making again in the future.
Despite being skeptical, I made this for Christmas Dinner. I put a rub of butter and Montreal Steaak Seasoning instead of Herbs de Provance. 4.5 roast, 22 minutes at 500, then l hr and 40 minutes until the therm. read 130. I took it out then as I didn’t want to overcook it. It was perfect. I had enough drippings to make a thin gravy. I let it sit out overnight and the internal temperature was 63. I put bunjie cords on the oven door so I didn’t open it by mistake. It was amazing to me that the meat actually cooked with the oven off. It was beautifully pink.
PERFECT PRIME RIB ROAST
1 (4-5 pound) bone in beef rib roast
1 (750 mL) bottle red wine
2 cups beef broth
2 tablespoons olive oil
2 tablespoons garlic
2 tablespoons fresh rosemary, minced
2 tablespoons fresh thyme, minced
1 tablespoon kosher salt
1 teaspoon freshly ground pepper
1/4 cup sour cream
1-2 teaspoons creamed horseradish
- Allow meat to sit at room temperature for at least an hour prior to cooking.
- Preheat oven to 450 degrees F and ensure top rack is low enough such that the roasting pan will be in the middle of the oven.
- Using a roasting pan with a rack, add 2 cups of wine and the beef broth to the pan. Reserve the remaining wine for later. Set the roast in the rack, rib side down and fat side up. Mix olive oil, garlic, herbs, salt and pepper in small bowl and spread on top of roast.
- Insert meat thermometer into meaty part of roast avoiding contact with the bones.
- Roast in 450 degree oven for 20 minutes, then reduce heat to 350 degrees and continue cooking until the internal temperature reaches 115 to 120°F for medium rare (125 to 130°F after resting), or 125 to 130°F for medium (135 to 140°F after resting). And remember, a roast will continue to rise by 5 to 10°F as it rests. I removed my roast from the oven when it hit 125°F. Total cooking time will depend on size of roast and initial temperature. Once removed from oven, transfer roast to plate and loosely tent with foil and allow to rest for at least 15-20 minutes.
- While the roast is resting, place the pan on the burner with the rack removed. Add remaining wine and cook on low temperature to burn off some of the alcohol and work in all the flavor from the bottom of the pan. When roast has finished resting, skim off any fat from the wine sauce and serve warm sauce along side the roast.
- If desired, mix sour cream and horse radish to serve along side roast as well. For planning purposes, this roast takes about 15 minutes per pound of cooking time plus resting time, so based on the weight you can work backwards to figure out when to start the cooking process.
My family enjoyed them hot out of the oven but I prefer them frozen…We eat a lot of chick peas in our family so this was just another way to cook/bake with them! Didn’t taste the chick peas at all. I shared with other friends and they were a hit as well – and they are not chick pea fans. I made the recipe as is.
I am so surprised at how good these taste. I could never get my family to eat chick peas..ever!! They were begging for more. I made mini muffins and baked them for 10 minutes. They did have a slight coconut taste but I did not ice them. Definitely will make these again.
Perfectly moist on the inside and you’d never know that they had chickpeas in them. Not at all dry and i followed the recipe exact not altering anything!!! definitely recommend. Oh just make sure your baking soda doesn’t contain wheat starch or any sort of wheat which would counter act the fact these are gluten free! Absolutely delicious!
MEXICAN HOT CHOCOLATE GLUTEN FREE CUPCAKES
4 1/2 ounces dark chocolate
6 tbsp unsalted butter – softened
1 cup white sugar
2/3 cup sour cream
1 tbsp vanilla extract
1 1/2 cups all purpose gluten free flour
3/4 tsp xanthan gum
1/4 cup unsweetened cocoa powder
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground cayenne pepper
1 jar of Marshmallow Fluff
1 1/2 cups (3 sticks) unsalted butter, softened
1 cup cocoa powder
5 cups powdered sugar
1 tbsp vanilla extract
1/4 cup heavy cream
1 package of hot chocolate marshmallows
A cheesy baked blend of chicken and spaghetti. Great meal to make for a quick New Year’s Eve meal for me and my kids! Will definitely eat it again soon.This is by far the easiest and most delicious chicken spaghetti I have ever made.
This is a good start. I used 2 cans of broccoli and cheese soup and 1 can of cream of chicken, added about 3/4 cups half and half. Then I sauted some onion, yellow pepper and chopped garlic and added some peas to the sauce. It still could of used a little more liquid.
Can’t believe how easy and quick this was to make. Absolutely loved it and it was a complete hit. Thanks a bunches for making dinner so much easier & less stressful. #delicious. I used southwest chicken and Mexican blend cheese. I’m glad I used the flavored chicken or there would not have been much flavor. I enjoy this simple dish. I added a variety of mixed veggies to it though.
Our whole family starts nearly every day with this thick, delicious smoothie.I tried this recipe today and it was good. I did use regular yogurt instead of honey, maple syrup or white sugar and it still came out good. I also omitted the wheat germ because I didn’t have that either and I also added fat free milk to make it a little thinner. I used fresh strawberries and bananas.
Delicious and great for breakfast! I love finding ways to use wheat germ so this was perfect. To cut down on the fat and calories but not on the taste I used non-fat Greek yogurt.
I used fresh strawberries instead of frozen. I also used an non-fat Greek yogurt which was something new for me, but delicious nonetheless. I didn’t have any wheat germ so I put in a little flax seed instead. This was great and I’m definitely thinking about making it for breakfasts. i found this very thick, so much so that it was impossible to blend without adding some liquid. It is also very sweet, although the flavor is great.
HOMEMADE STRAWBERRY BANANA YOGURT SMOOTHIE
- 1 cup non-fat Greek yogurt
- 2 heaping cups fresh strawberries, hulled and rinsed
- 1 firm banana, peeled and cut into 1 inch pieces
- 2 tsp honey, maple syrup or white sugar (plus more to taste)
- 1 cup of ice (optional)
- Drop all of the ingredients into the blender jar and blend on the highest speed for 40 seconds. Serve immediately.
Good but I also added carrot, celery and onion to the chicken mixture. In addition I took out the chicken bullion and used garlic and onion powder with the seasoning salt. For the topping I halved the cracker crumbs and added about 1/2 cup of shredded cheese to them for the topping. I also took out the butter which was not needed once the cheese was added, I used sharp chedder instead of the velveta. I think the combo of velveta, bullion and seasoning salt would add way to much salt to this dish.
Great first out of the oven, when re-heated I felt it was too dry, maybe the rice soaks up the extra liquid. Next time will add more sour cream or something to make it have a little more liquid.
A classic, home-cooked, comfort food dinner! I didn’t add the cooked chicken to the sauce (so that I could stir it better/smoother) but just mixed it in ahead with the rice (Step one or two). Also, I took another’s advice about adding veggies: I added some cooked chopped celery & cooked chopped carrots. Overall – an easy dinner that we all thought was terriffic!
ONE POT CREAMY CHICKEN AND RICE
- 1 1/2 pounds boneless, skinless chicken thighs (or breasts), cut into 1-inch piceces
- 1/4 cup extra virgin olive oil
- 1 medium yellow onion, diced
- 2 carrots, peeled and shredded
- 2 celery stalks, chopped
- 1 teaspoon minced garlic
- 1 1/2 cups rice, rinsed (I used jasmine)
- 2 cups low sodium chicken broth
- Salt and pepper, to taste
- 1/2 cup shredded or grated parmesan cheese
- 1/3 cup fresh chopped parsley
- In a 3 quart pot heat 1/4 cup of extra virgin olive oil over medium high heat.
- Place chicken thigh pieces into the heated oil. Add plenty of salt and pepper. Sauté for 5-7 minutes, or until cooked.
- Add diced onion and garlic to the chicken and sauté for another 3 minutes. Next add the carrots and celery to the chicken.
- Increase the heat to high and add chicken broth, then stir in the rinsed rice. Bring to a boil, then reduce heat to low. Stir again and then cover and let simmer for 15 to 20 minutes or until the rice is cooked, stirring occasionally.
- Stir in the parmesan cheese and fresh parsley. Add more salt, pepper or seasonings if desired.
Simple to prepare, delicious creamy roasted tomato basil soup. Great for an easy lunch served with bread or grilled cheese. This soup does sound wonderful. I believe that one can of tomatoes is about a pound, so I would start out using three cans of tomatoes. Hope this helps you.
We loved this soup! You get more than just soup! The strained leftovers make a sort of pesto. I sliced some French bread, toasted it,then spread some of the “pesto” on the bread and sprinkled it with grated Parmesan cheese and baked for about 10 min at 220. You can also use the “pesto”, add some sour cream and grated Parmesan and make a delicious dip.
Excellent soup, though very similar to others I’ve tried from this site. I think its main distinction is the addition of onion, and a good amount of it at that. It may have added extra flavor but to tell you the truth, I didn’t notice an appreciable difference than those I’ve made without the onion. I prepared the recipe pretty closely, only adding a couple dabs of tomato paste since my tomatoes weren’t as ripe as I would have liked them to be. That proved to be a great addition! Loved the flavor boost it provided. I topped each serving with an red bell pepper and fresh basil for garnish. Fresh, simple and satisfying. And pretty too.
CREAMY ROASTED TOMATO BASIL SOUP
- 1.2 kg 2½ lbs Roma tomatoes, halved lengthwise
- 600 g 1¼ lbs Grape (or Cherry) tomatoes, halved lengthwise
- 8 whole cloves garlic, peeled and smashed with the back of a knife
- 3 tablespoons olive oil
- Salt and freshly ground black pepper
- 1 large onion, diced
- 1 red bell pepper (capsicum), deseeded and diced
- 2 potatoes (200 g 7 oz), diced
- 3 tablespoons tomato paste
- 4 cups vegetable broth
- 2 cups lightly packed fresh basil leaves, roughly torn
- Preheat oven to 430°F | 220°C. Place tomatoes on a baking tray with the garlic cloves. Drizzle with 2 tablespoons of oil, season with salt and pepper, and roast for about 25 minutes, or until soft and charred on the tops.
- While tomatoes are roasting, heat 1 tablespoon of oil in a medium-sized pot/saucepan over medium-high heat. Add the onion, peppers (capsicum) and potato; cook while occasionally stirring, until the onion is transparent and the potatoes begin to crisp on their outer edges (about 6-7 minutes). Stir the tomato paste through the potatoes and onion; pour in the broth/stock; season with extra salt; cover and bring to a boil.
- Reduce heat to low; simmer for about 15 minutes or until potato is just tender when tested with a fork. Add the tomatoes, garlic and basil to the broth (save 2 tablespoons of basil to use as garnish if you wish); continue to simmer until the basil is just soft (about 2 minutes). Blend soup using a stick blender until smooth.
- Optional: Pour the soup through a strainer or colander to remove any skins and thick tomato pieces, for a textured smoother soup.
- Sprinkle with extra basil, shaved parmesan cheese, and serve with cheesy, crusty bread.
This is a wonderfully healthy and refreshing smoothie…perfect for the summertime. I made it this morning and loved it. Next time, I’ll add the milk and ice cubes first and crush the ice a bit before adding the rest. It got to be a bit much for my blender when I added everything at once. Maybe because I used frozen fruit.
Delicious! I scaled this recipe down to one serving and it came out bursting with flavor. 1 cup fresh orange juice I had, 1 cup frozen cherries, and I added apple and banana and this smoothie came out just great. Perfect flavor combination; you wouldn’t think it’s something healthy:)
Wow. I never in my whole life have tasted something so good as this. The lemonade mix really adds a twist. Again, Wow. Is spactacular. The fruit inside the smoothie really help your energy raise. You will feel so good after drinking this smoothie. Its spectacular.
VERY BERRY MORNING SMOOTHIE
1 cup frozen cherries
1/2 cup frozen black currants (or blueberries)
1 cup fresh orange juice
1/2 cup water
2 tbsp chia seeds (optional)
- Place all the ingredients, excluding chia seeds, in a blender and process until smooth.
- Divide the smoothies between two cups and stir in the chia seeds.
- P.S. If you prefer, you can blend in the chia seeds together with the smoothie. I like to stir them in after blending because I like to feel the seeds.
The crust seemed to need more sugar. My mother said all she could taste was butter. “Two lemons, juiced” is vauge and unfortunately my bars turned out with very little lemon flavor to them. It would be helpful to know the amount of juice to extract.
My mother always made these when I was a kid, now I make them all the time! They have a buttery crust and gooey delicious lemon filling. In the filling we use 1 cups of sugar. I bake mine 18-20 min for the crust and an additional 25 with the filling (you want the filling slightly golden brown–a little too long in the oven is better than not long enough). Dust with powdered sugar while they are still warm so it will stick.
This really is the best. Nice little crunch on the bottom and a nice tangy flavor. I’ll make this one again! (I didn’t have any lemons, so I used 2 Tablespoons lemon zest. Turned out great.)
BEST LEMON BARS
- 1 1/2 cups flour
- 1/2 cup powdered sugar
- 3/4 cup butter, softened
- For the Filling
- 1 cup sugar
- 2 Tablespoons flour
- 1/8 teaspoon salt
- 1/2 cup lemon juice
- 2 Tablespoons lemon zest
- 2 eggs
- powdered sugar
- Mix the flour, powdered sugar, and butter together until a soft dough forms.
- Press the dough into a foil lined 8×8 pan that has been sprayed with non-stick spray. Bake at 350 degrees for 18-20 minutes.
- While the crust is baking, beat the filling ingredients until light and frothy.
- Pour onto the hot crust and bake for another 20-25 minutes. Remove and let cool completely. They will set up as they cool. Sprinkle with powdered sugar right before serving. Makes 16 bars.
I’ve convinced my husband that I make the most incredible lasagna they’ve ever tasted with this recipe. I make it pretty much as shown, except if I have the time, I let the sauce simmer on the stove as long as possible. I also add a bit of whatever red wine I have on hand to the sauce. And I try to make a double recipe, so I can use the sauce for other things – it works wonderfully for Chicken Parmesan, plain spaghetti, and anywhere else you’d use a red sauce.
Everything tastes better the second day, too. Oh, one more thing – I never boil my noodles. I simply buy regular dried noodles, and make sure I have plenty of sauce in the lasagna. It cooks long enough that the noodles boil in the oven, and you end up with a lasagna that isn’t runny and holds its shape well.
I made the sauce the day before, simmering it for about 5 hours and stored it in the fridge overnight. I assembled the dish the following morning, put it back in the fridge until ready to cook and serve. Cooked at 350, covered with foil, for about 1-3/4 hours and then another 15 minutes uncovered. The 9 lasagna noodles were just right for three layers in a 9 x 13 pan. This recipe makes twice as much sauce as you need. I froze the rest and will use it to make this recipe again. You really should try this recipe if you are looking for an excellent lasagna.
WORLD’S BEST LASAGNA
- 1 pound sweet Italian sausage
- 3/4 pound lean ground beef
- 1/2 cup minced onion
- 2 cloves garlic, crushed
- 1 (28 ounce) can crushed tomatoes
- 2 (6 ounce) cans tomato paste
- 2 (6.5 ounce) cans canned tomato sauce
- 1/2 cup water 2 tablespoons white sugar
- 1 1/2 teaspoons dried basil leaves
- 1/2 teaspoon fennel seeds
- 1 teaspoon Italian seasoning
- 1 tablespoon salt
- 1/4 teaspoon ground black pepper
- 4 tablespoons chopped fresh parsley
- 12 lasagna noodles
- 16 ounces ricotta cheese
- 1 egg
- 1/2 teaspoon salt
- 3/4 pound mozzarella cheese, sliced
- 3/4 cup grated Parmesan cheese.
- In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
- Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
- Preheat oven to 375 degrees F (190 degrees C).
- To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9×13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
- Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.