OVEN MITS RECIPES

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LEMON MUFFINS RECIPE | ALLRECIPES



Lemon Muffins Recipe | Allrecipes image

Grated lemon peel adds flavor to this basic muffin recipe for citrus-accented homemade muffins you can achieve quickly and easily.

Provided by Jenn Hall

Categories     Muffins

Yield 1 dozen

Number Of Ingredients 8

2 cups all-purpose flour
½ cup white sugar
3 teaspoons baking powder
1 tablespoon grated lemon zest
½ teaspoon salt
¾ cup milk
⅓ cup vegetable oil
1 egg

Steps:

  • Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups.
  • In a medium bowl, combine flour, sugar, baking powder, lemon zest and salt; mix well. In a small bowl, combine milk, oil and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.)
  • Fill cups 2/3 full. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.

Nutrition Facts : Calories 176.5 calories, CarbohydrateContent 25.3 g, CholesterolContent 16.7 mg, FatContent 7 g, FiberContent 0.6 g, ProteinContent 3.2 g, SaturatedFatContent 1.1 g, SodiumContent 200.2 mg, SugarContent 9.1 g

PRIME RIB SOUS VIDE RECIPE - FOOD.COM - FOOD.COM - RECIPES ...



Prime Rib Sous Vide Recipe - Food.com - Food.com - Recipes ... image

I love prime rib and I've tried several methods of cooking it. This Christmas I experimented with the sous vide method and there was not a disappointed person at dinner. Cooking meat using the sous vide way is excellent, and you will not be disappointed. But plan ahead, because this takes at least 24 hours. The seasoning measurements are approximate! You basically want to coat the roast with the dry seasonings. I didn't measure how much I used. As far as the sear, you can do it in the broiler, on the stove or on the grill. I explain the method I used, and it turned out amazingly well!

Total Time 24 hours 10 minutes

Prep Time 10 minutes

Cook Time 24 hours

Yield 16 serving(s)

Number Of Ingredients 6

8 lbs standing rib roast, bones separated
1/4 cup McCormick's Montreal Brand steak seasoning
1/4 cup garlic powder
1/4 cup kosher salt
kitchen twine
2 tablespoons oil rendered from salt pork or 2 tablespoons other oil

Steps:

  • Bind rib roast with twine.
  • Doing one side at a time, coat each side with steak seasoning, then garlic powder, then salt.
  • Vacuum seal the roast.
  • Cook in 133 F water bath for 24-36 hours.
  • For the bones, repeat steps 2 and 3 and freeze for another time or cook right away at 133 F for 72 hours.
  • About an hour before you remove the roast from the bag, heat up a cast iron skillet in the oven at 400°F.
  • Remove roast from bath and bag. Reserve the liquid to use as an au jus later.
  • Pat the roast dry.
  • Move the cast iron skillet to the stove using mits, and turn the heat to medium high.
  • Add the oil to the skillet.
  • Sear each side of the roast for 2-3 minutes.
  • Slice and serve with horseradish sauce, http://www.food.com/recipe/sour-cream-and-horseradish-sauce-156847.
  • There is no need to let the roast rest. Enjoy! Reheat slices in zipper bags using the sous vide method too. This will avoid over cooking the meat when reheating.

Nutrition Facts : Calories 8, FatContent 0, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 1769.8, CarbohydrateContent 1.8, FiberContent 0.2, SugarContent 0.1, ProteinContent 0.4

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