Shepherd’s Pie w/ Leftover Rib Roast
This recipe is about 4th on the list of what you should do with leftover rib roast or “prime rib”. The first 3 should be […]
This recipe is about 4th on the list of what you should do with leftover rib roast or “prime rib”. The first 3 should be […]
We use Sam’s Lager in this recipe, but you can use Guinnes, any other beer or beef stock. We serve this in our Pastry Shells, […]
This one is worth the effort. Serves 6-8. We typically make the entire batch and freeze in 2 cup portions that will serve 2. Image […]
Add more pineapple juice to make this sweeter or more pepper flakes to make it hotter. The amount of marinate will make 5 or more […]
This is a variation of something we saw on Diners & Dives. It has the same ingredients, but much easier to assemble. The original recipe […]
The quantities below are enough for an 8 X 9 inch pan, depending on how much cheese and meat you like on each layer. We […]
Fillets sometimes have a lack of flavor. This will fix that. Serves 2. Ingredients: Directions: Sous Vide 2½ hours at 133º Trim and tie the […]
The ingredients call for 1 pound of ground meat. We use 3/4 pound ground beef and 1/4 pound sweet Italian sausage. You can use anything […]
This is a Sous Vide option for the original Steak and Pepper Stir Fry, but only if you are cooking a fresh steak for it. […]
Cooking time on a rib roast is dependent on the number of ribs in the roast. There is a chart below that will help you […]
… Perfect for Baby Back Pork Ribs Too The ingredients below are for one 4 rib rack (or 1/2 baby back), which usually is enough […]
This can also be done on top of the stove or in the oven. After you brown the meat, cook in a pot for about […]
This is a very simple recipe which makes the traditional Shepard’s pie really unique. The vegetable amounts below are suggested. When you are done prepping, […]
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