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We have done our best to duplicate the Favorite Recipes at Lawry's The Prime Rib for home preparation. Ingredients, equipment and procedures differ, but we think you will find these "Home" recipes delicious.
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1 (4 rib) standing rib roast
Lawry's Seasoned Salt
1 bag (5 lb.) rock salt
Sprinkle fatty cap of roast with Lawry's Seasoned Salt. Spread rock salt evenly over bottom of heavy roasting pan; place wire roasting rack on top of salt. Place the roast on the rack, fatty side up. Make sure no salt actually touches the beef. Insert meat thermometer in thickest part of meat, making sure it does not touch a bone. Roast in preheated 350 degree F oven until thermometer registers 130 degrees F for rare, 140 degrees F for medium, or approximately 20 to 25 minutes per pound. Remove from oven and let stand 20 minutes before carving. Using a sharp carving knife, slice meat across the grain for serving. Discard rock salt.
Makes 6 to 8 servings.
Note: If desired, use an instant read thermometer and insert to test internal temperature periodically; do not leave this type of thermometer in roast.
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1 cup whipping cream
¼ teaspoon Lawry's Seasoned Salt
2 tablespoons prepared horseradish, well drained, or 4 tablespoons finely grated fresh horseradish root
Dash Tabasco sauce
Whip cream until stiff peaks form. Fold in Lawry's Seasoned Salt, horseradish and Tabasco until well mixed.
Makes 6 servings.
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12 oz. salad greens (8 oz. romaine, 2 oz. iceberg, 2 oz. baby spinach) washed, dried and torn into 1-1/2" pieces
4 oz. canned julienne-cut beets, drained
4 oz. chopped hard-cooked eggs
4 oz. sourdough croutons
4 oz. Lawry's Classic Vintage Salad Dressing
8 teardrop tomatoes
Place salad greens in a large salad bowl. Arrange beets over greens; sprinkle with chopped eggs and top with croutons.
Prepare ice bowl, if desired: Fill a very large shallow bowl with crushed ice, making a depression in the center. Place salad bowl with ingredients on top of ice, settling it well in the depression.
Pour dressing over greens. toss with a large salad fork and spoon until ingredients are well distributed and evenly coated with salad dressing. if using the ice bowl, toss with a circular motion to spin the salad bowl. Portion onto four places, heaping high. Garnish each plate with two teardrop tomatoes. Offer Lawry's Seasoned Pepper with the salad.
Makes 4 servings.
Purchase Lawry's Classic Vintage Salad Dressing
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2 pkgs. (10 oz. each) frozen chopped spinach, thawed
4 slices bacon
1 small onion, minced
2 cloves garlic, minced
2 tablespoons flour
1 teaspoon Lawry's Seasoned Salt
½ teaspoon freshly ground black pepper, or to taste
2 cups milk
Drain spinach well and squeeze out excess moisture with hands; chop finely and set aside. Fry bacon in heavy skillet until crisp; remove, drain and chop. Sauté onion and garlic in bacon drippings; add flour, Lawry's Seasoned Salt and pepper and blend thoroughly. Slowly add milk, stirring constantly until thickened. Add spinach and bacon; heat.
Makes 4 to 6 servings.
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1½ tablespoons butter
1½ tablespoons flour
½ teaspoon salt
1½ cups whipping cream
2 tablespoons sugar
3 cups fresh, frozen or canned whole kernel corn
Melt butter in heavy saucepan; add flour and salt, stirring to blend. Slowly add whipping cream, stirring constantly until thickened. Add sugar and corn, heat. For Au Gratin, place corn in a 9 or 10 inch shallow casserole dish; sprinkle with ¼ cup freshly grated Parmesan cheese and brown under broiler.
Makes 4 to 6 servings.
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1 recipe Vanilla Pudding Sauce, cooled (recipe follows)
1 cup whipping cream, whipped
2 tablespoons red raspberry preserves
1 (10 inch) round sponge or white cake
¼ cup dark Puerto Rican rum, optional
¼ cup dry sherry
1 cup frozen raspberries, thawed
Fresh raspberries for garnish
Carefully combine cooled Vanilla Pudding Sauce with 1 cup whipped cream. Coat the inside of a deep 10-inch glass bowl with raspberry preserves to within 1 inch of top. Slice cake horizontally into fourths. Place top slice, crust side up, in bottom of bowl, curving edges of cake upward. Combine rum and sherry; sprinkle about 2 tablespoons over cake slice. Spread 1/3 of chilled pudding mixture over cake. Sprinkle 1/3 of raspberries over pudding. Repeat procedure twice. Cover with remaining cake layer, crust side down. Sprinkle with remaining rum-sherry mixture. Place remaining whipped cream in pastry bag with fluted tip; pipe rosettes around edge of bowl and in center. Top with fresh raspberries. Chill at least 8 hours before serving.
Makes 12 servings.
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¾ cup sugar
2 tablespoons cornstarch
¼ teaspoon salt
2 cups milk
1 (3 inch) piece vanilla bean or 1 teaspoon vanilla extract
1 large egg, well beaten
2 tablespoons butter or margarine
In heavy saucepan, blend sugar, cornstarch and salt; add milk and vanilla bean; blend well. Cook over medium heat, stirring constantly until thickened and bubbly; continue cooking 2 minutes. Stir small amount of hot mixture into beaten egg, return to pan and cook 2 minutes more. Remove from heat and remove vanilla bean; add butter and stir to blend. Chill thoroughly, covering top with plastic wrap to prevent skin from forming.
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