Author: Food & Nutrition

Steak and Chop Rub

Steak and Chop Rub

Having the Steak and Chop Rub you need for a particular cut of meat already measured and mixed can save lots of time. After you have tried this Steak and Chop Rub learn more about our Signature Seasoning Blends and about the characteristics of wide 

Cream of Mushroom Soup

Cream of Mushroom Soup

Recipe By: N. Jay Sorensen, RD Serving Size: 8 Preparation Time: 0:30 Categories: Soup —————————————————- 1    pound mushroom — sliced 1    medium onion — diced 3    stalks celery — diced 2    cloves fresh garlic — finely chopped 4    tablespoons whole butter 4    tablespoons flour, all-purpose 1 ½    teaspoons chicken bouillon ¼    teaspoon white 

Prime Rib Roast

Prime Rib Roast

Recipe By: N. Jay Sorensen, RD

Serving Size: 15 Preparation Time: 0:15

Categories: Meats

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7    pounds bone-in beef rib roast — external cap of fat removed

3    tablespoons seasoning salt — to taste

2    pounds rock salt — to cover

Before cooking the prime rib, bring the beef to room temperature. Usually 2 -3 hours.

Preheat the oven to 325°F. In a large roasting pan, add the rock salt to cover bottom of pan. Liberally, season the beef and place in the roaster. Cook the prime rib at 325°F for 1 to 1 1/2 hours or until it reaches an internal temperature of 110°F. Remove from the oven, cover lightly with aluminum foil, and allow to stand for 1 hour or until an internal temperature of 130°F.

NOTES: When cooking prime rib, it is important to allow the large piece of beef to rest to the desired internal temperature. The less done the better. For serving, cooking prime rib allows you serve medium well (end cuts), medium, and medium rare (center cuts) servings of prime rib.

Hard Boil Eggs

Hard Boil Eggs

Recipe By: N. Jay Sorensen, RD Preparation Time: 0:35 Categories: Eggs and Luncheon Dishes —————————————————- 6    each eggs Place the eggs in one layer on the bottom of a medium size sauce pan. Add cold water to the pan to cover 1-inch over the eggs. Using 

Buffalo Chicken Wings

Buffalo Chicken Wings

Recipe By: N. Jay Sorensen, RD Serving Size: 8 Preparation Tim: 0:35 Categories: Appetizer —————————————————- ¾    cup bleu cheese, crumbled ½    cup mayonnaise ½     cup sour cream 1    tablespoon milk ½    teaspoon Worcestershire sauce 1 ¾    teaspoons salt ½    teaspoon black pepper — freshly ground 16    each chicken wings 8    tablespoons unsalted butter 

Turkey Pan Gravy

Turkey Pan Gravy

Recipe By: N. Jay Sorensen, RD

Serving Size: 12 Preparation Time: 0:15

Categories: Sauces, Stocks & Accompaniments

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4    tablespoons butter

4    tablespoons flour

4    cups turkey stock

½     cup pan drippings

salt and pepper — to taste

In a large sauté pan, melt butter, add flour and mix well with a kitchen spoon. Let mixture cook slowly for approximately 5 minutes, mix continuously so it doesn’t burn. Stirring continuously, add turkey stock and pan drippings until thicken and smooth in texture. Season to taste. Serve warm.

Sausage Bread Stuffing

Sausage Bread Stuffing

Recipe By: N. Jay Sorensen, RD Serving Size: 24 Preparation Time: 0:20 Categories: Sauces, Stocks & Accompaniments —————————————————- 1    pound Italian sausage — hot 8    tablespoons butter 2    each onion — coarsely chopped 2    each celery ribs — coarsely chopped 1    tablespoon sage 1    tablespoon thyme 2    teaspoons salt 1    teaspoon white pepper 

Sweet Potatoes with Caramelized Apples

Sweet Potatoes with Caramelized Apples

Recipe By: N. Jay Sorensen, RD Serving Size: 12 Preparation Time: 0:30 Categories: Rice, Potatoes and Beans —————————————————- 4    pounds sweet potatoes 1    teaspoon salt 3     each Granny Smith apples — peeled & cored 1    tablespoon lemon juice — fresh 9    tablespoons unsalted butter 6    tablespoons dark brown sugar — 

Fruit Salad with Mixed Greens

Fruit Salad with Mixed Greens

Recipe By: N. Jay Sorensen, RD

Serving Size: 8 Preparation Time: 0:15

Categories: Fruits

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½    cup sour cream

¼    cup frozen orange juice concentrate

1    tablespoon honey

1    cup strawberry — halved

1    cup apple slices

1    cup seedless grapes

1    can mandarin oranges — drained

16    ounces mixed salad greens

In a small bowl, combine sour cream, orange juice concentrate, honey, and mix well. Meanwhile, combine fruit in large bowl. Prepare eight plates with salad greens. Portion fruit mixture and top with cream sauce.

Sage-Garlic Baste

Sage-Garlic Baste

Recipe By: N. Jay Sorensen, RD Preparation Time: 0:15 Categories: Herbs and Spices —————————————————- Grated peel and juice of 1 lemon 3    tablespoons olive oil 2    tablespoons fresh sage — minced or 1 ½    teaspoons sage — dry 2    cloves garlic — minced ½    teaspoon salt ¼    teaspoon black pepper Combine