Ingredients: Prime Rib Roast (room temperature, bone-in preferred) Montreal Steak Spice (or your preferred seasoning blend) Vegetables: 4-5 medium potatoes, cut into chunks 3-4 carrots, peeled and cut into chunks 2 onions, quartered Salt, pepper, and garlic powder (to taste) Beef fat chunks (optional, for crispy vegetables) For the Gravy: Pan drippings 2 tablespoons flour
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Ingredients ½ cup (125ml) butter, unsalted & softened ¾ cup (180ml) dark brown sugar ½ cup (125ml) molasses 1 large egg 1 teaspoon (5ml) vanilla 1 tablespoon (15ml) white vinegar 3 cups (360g) all-purpose flour 1 teaspoon (5ml) baking soda ¼ teaspoon (1.25ml) salt 1 teaspoon (5ml) ground ginger 1 teaspoon (5ml) ground cinnamon ½
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This roasted Brussels sprout recipe is made super easy for holiday entertaining by using Karen & Linda’s favorite ready-made Crema balsamic glaze and dried cranberries. Makes 6 – 8 Servings Ingredients 3 pounds (1.35kg) Brussels sprouts, washed and trimmed removing any discoloured leaves ¼ cup (60ml) extra virgin olive oil ¼ cup (60ml) Crema Balsamic Glaze
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Our Famous Flank Steak! This is a true backyard favourite. In fact this is a year round fav. It is pre-marinated and ready-to-go for all occasion big or small. Set the BBQ on medium-high to preheat. Cut the vac-pack bag into a bowl to catch the marinade and steak. Place the flank steak onto the
Read More4 pounds Village Grocer Pot Roast 1 teaspoon fresh garlic, chopped 2 litres beef stock 1 teaspoon fresh thyme, chopped 4 large onions, sliced 2 cups dry red wine 4 bay leaves 4 tablespoons cornstarch Pan sear the pot roast in a Dutch oven, then remove. In the same pot, saute onions. Add red wine,
Read MoreIngredients 1 (4 lb) pot roast 2 tablespoons Dijon mustard canola oil 2 tablespoons tomato paste Kosher salt and freshly ground black pepper 750 ml red wine 8 shallots, peeled 4 cups beef stock 5 carrots, peeled 1/2 cup unsalted butter 1 stalk celery, cut in half 4 sprigs thyme 4 leeks, cleaned and sliced
Read MoreIn a heavy pot, or Dutch oven (with a tight fitting lid) heat about 1/4 cup of butter and 1/4 cup of cooking oil together. Dredge entire roast with flour seasoned with salt and pepper. Brown the roast slowly on all sides. Now add 5 or 6 medium-sized, sliced onions to the pot and brown
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From stove top to oven to table top, this recipe has become a family favourite. It’s made super easy by using the leftover meat from a turkey, frozen peas and carrots and ready-made puff pastry. We have all the ingredients on hand including the 10” Lodge Cast Iron Pan. Ingredients: 2 tablespoons (30ml) butter 1
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Looking for something to do with all the turkey dinner left overs. Give this a try…. Makes 8 servings INGREDIENTS 1-2 cups (330-660g) dressing 2 cups (660 g) leftover turkey pieces/slices 1-2 cups (330-660g) sweet potato or turnip 2 cups (660 g) mashed potatoes Salt and pepper to taste METHOD Preheat oven to 350°F/176.6°C. Lightly
Read MoreQueen Bees in the Village A family favourite, this quick and easy recipe turns leftover turkey into a delicious soup to warm the body and soul. Ingredients: 1 tbsp. olive oil 1 large onion, diced 2 large carrots, peeled and chopped into half moons 2 large celery ribs, chopped 2 cloves garlic, minced 5 cups
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