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Check here for the full archive of recipe collections.
Check here for the full archive of recipe collections.
Stuffed with meats, veggies or cheeses, savory pies are a favorite on kitchen tables around the world. Dig in and check out this variety of recipes.
Stuffed with meats, veggies or cheeses, savory pies are a favorite on kitchen tables around the world. Dig in and check out this variety of recipes.
Check out this collection of ways to use graham crackers, a snack time favorite and classic ingredient in desserts.
Shake up some of your favorite St. Patrick's Day ingredients with a twist on tradition. Click through for recipes featuring corned beef, cabbage and potatoes.
From chocolate to red velvet to lemon, there are few things as inviting as a homemade cake. Check out this variety of recipes.
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Try these Ingredient Substitutions when you're in a bind!
Try these Ingredient Substitutions when you're in a bind!
Simple solutions for healthier cooking.
Substituting a few siple ingredients in your recipes will go a long way to making them - and you - significantly more healthy!
A pinch of this, a dab of that... click here for a printable conversion chart. Keep this posted on your refrigerator for easy reference!
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Money saving ideas to bet on.
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What's For Lunch
Chef Jon Alubowicz
Risky Business
www.riskybusinesstucson.com
Roasted Prime Rib French Dip
2 slices havarti cheese
2 oz forest mix(recipe below)
1 Choice Prime Rib
2 oz horseradish aioli
4 oz Au jus
Baguette
Place Prime Rib in 4' hotel pan and season top, bottom, sides cover and let roast sit for 24 hours in walkin before cooking. Cook at 275-300 degrees until an internal temp of 120 degrees (no more). Place in walk in to cool. Place on cutting board and remove fat. Shave beef and portion in 6oz portions.
Place forest mix and baquette on flat top. When forest mix is hot, place meat on top grill until hot. Do not over cook. Place havarti on bread with meat, add 2 oz of horseradish aioli, cut in ½ and place on large oval. Serve with 4 oz Au Jus.
Horseradish Aioli
6 oz horseradish
¼ cup thyme
6 oz mayo
¼ cup garlic salt
1 tsp crushed rosemary
¼ cup pepper
½ cup kosher salt
Forest Mix
Caramelize 1 lb. of sliced yellow onions in butter, and when they are nice and golden brown, add 1/2 lb. of sliced button Mushrooms and 1/2 lb. of sliced portobello Mushrooms and saute them briefly until soft.
