VELVEETA PEPPERJACK RECIPES

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STANDING RIB ROAST – SAVORYREVIEWS



Standing Rib Roast – SavoryReviews image

A perfectly roasted standing rib roast with a savory rub.

Provided by Rex

Categories     Roasted Rib Roast

Total Time 105 minutes

Prep Time 15 minutes

Cook Time 90 minutes

Yield 4

Number Of Ingredients 6

1 standing rib roast (estimate 3/4 lb per person)
1/2 head of garlic (6-8 cloves)
3.5 tsp salt
1.5 tsp pepper
1 tbs rosemary
1 tbs thyme

Steps:

  • Preheat your oven to 450 degrees Fahrenheit.
  • While your oven preheats remove your roast from the fridge.
  • Next take 4-5 cloves of garlic and slice them into thin slivers.
  • Then take the tip of a sharp knife and insert it into roast. Making slits just big enough for the slivers of garlic. Then using your fingers, insert the garlic slivers into the roast.
  • Next combine the crushed garlic, salt, black pepper, rosemary and thyme. Then rub it all over the outside of the roast. Then place the roast onto a sheet pan with a rack on it. I find that a cooling rack works perfectly.
  • When the oven is preheated, place the standing rib roast into the oven for 25 minutes.
  • After 25 minutes, reduce the oven to 350 degree Fahrenheit and continue to cook until the internal temperature reaches 140 degrees Fahrenheit.
  • Once the internal temperature reaches 140 degrees remove from the oven, lightly cover with foil and let the meat rest for 15-20 minutes before carving.

BAKED SPAGHETTI SQUASH AND CHEESE RECIPE - SKINNYTASTE



Baked Spaghetti Squash and Cheese Recipe - Skinnytaste image

Cheesy baked spaghetti squash and baby spinach – a comforting, cheesy dish, without the guilt. Perfect for Meatless Mondays or any day of the week!

Provided by Gina

Categories     Dinner    Side Dish

Total Time 105 minutes

Prep Time 10 minutes

Cook Time 95 minutes

Yield 7

Number Of Ingredients 11

5 1/2 cups cooked spaghetti squash (from about 2 small see directions below:)
1 tbsp butter
1 tbsp olive oil
1/4 cup minced onion
1/4 cup flour (use ap gluten-free flour for GF)
2 cups skim milk
1 cup fat free chicken broth (vegetable broth for vegetarian)
2 cups 8 oz Sargento 2% reduced fat mild cheddar
salt and pepper (to taste)
4 cups about 4 oz baby spinach
1/8 cup grated parmesan

Steps:

  • Preheat the oven to 375ºF.
  • Cut the squash in half lengthwise; remove and discard seeds. Place squash on a baking sheet cut side down. Bake until tender, about 1 hour.
  • Separate the strands of squash with a fork and place in a medium bowl; discard shells. Squeeze out any excess liquid from the squash if watery.
  • Maintain the oven temperature.
  • Heat butter and oil in a large saucepan over medium heat. Add onions and cook about 2 minutes.
  • Stir in flour. Reduce heat to low and cook, stirring continually 3 - 4 minutes.
  • Add milk and chicken broth and continue whisking, raising heat to medium-high until it comes to a boil and becomes smooth and thick, about 2 minutes stirring; season with salt and pepper.
  • Once it becomes thick, remove from heat, add cheddar cheese and mix well until cheese is melted.
  • Adjust salt and pepper to taste, add cooked spaghetti squash and baby spinach, pour into a baking dish and sprinkle parmesan cheese on top.
  • Bake until bubbly and golden 25 to 30 minutes.

Nutrition Facts : ServingSize 1 cup, Calories 165 kcal, CarbohydrateContent 16 g, ProteinContent 10 g, FatContent 8 g, SaturatedFatContent 2 g, CholesterolContent 7.5 mg, SodiumContent 278.5 mg, FiberContent 2 g, SugarContent 6.5 g

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