Well , I finally made the plunge–thanks to my friend, Mike Vrobel. (www.dadcooksdinner.com) He has been tempting me with his recipes for years. He is a master of pressure cooking–among other things! He would laugh at me when I told him my fear of the pressure cooker blowing up. These were fears instilled in me by my mother and her mother before her. No one in my family ever had a pressure cooker so I really don’t know where these…
Well, New Year’s Eve is right around the corner. I can’t tell you where 2016 went. It is such a blur. We have to have our traditional New Year’s dinner of sauerkraut and pork with black-eyed peas and mashed potatoes. Our children surprised us with tickets to Trans-Siberian Orchestra on New Year’s Eve so I will be cooking the pork and sauerkraut on Friday for our Sunday dinner. Pork and Sauerkraut 2) 2 pound bags of Snow Floss Sauerkraut (available at…
Merry Christmas! Many of you are roasting a beef tenderloin for Christmas. I am also roasting a beef tenderloin for the very first time. I am sharing how I will be roasting my tenderloin. I would really appreciate any tips you may have for me and my readers. Roasted Beef Tenderloin 4 to 5 pounds of trimmed beef tenderloin (available at your local meat market) 4 Tablespoons Olive Oil 1 Tablespoon chopped Rosemary 2 teaspoons fresh Thyme 4 Garlic cloves…
When I am making a Rib Roast I like to cook it according to Betty Crocker. There is something about following Betty Crocker’s instructions that just makes you confident that everything is going to turn out okay. I like to rub Montreal Steak Seasoning on my Rib Roasts prior to roasting. A good Horseradish sauce is a great compliment to the cooked Roast. If you have any leftovers you can enjoy a prime rib sandwich. Rib Roast according to the Betty Crocker Cookbook …