Treasure Chest

Prime Rib Ingredients: Minimum 8lbs Bone in Prime Rib (for this method) Salt & Pepper 2 branches Rosemary 1 Onion cut into four thick ring (used as baking rack) 1 tsp Corn Starch 1/2 to 1 cup Beef Stock Tools: Cooking Twine Baking Pan Meat Thermometer General Cooking Methods: 5 minutes per pound in the oven at 500F. For example:  8lbs x 5 minutes = 40 minutes in the oven at 500F 125F for medium rare/pink juicy inside Steps: Take the prime rib out from the refrigerator 4-hours before cooking to let it reach room temperature.  Use meat thermometer to check temperature. Place the baking rack in the center of the oven and preheat the oven to 500F or boil setting. No need to trim fat from the prime rib.  The fat keeps the meat moist when baking. Separate the rack is optional.  If separate, the rack will be use as a baking rack and can be transform into another rib dish. Start from non-bone side to apply salt and pepper generously on the prime rib. Seasonin

Pumpkin Pie 1 Chill 9" Pie Crust 1 can/15oz Pure Pumpkin puree 3 Room Temperature Eggs 1 tsp Vanilla extract 1 tsp corn starch 1/2 tsp salt 3/4 tsp of Grounded Ginger 3/4 tsp Grounded Cinnamon 1/4 tsp grounded Nutmeg 3/4 cup of Light Brown Sugar for brighter orange color and presentation 1 can/12oz Evaporated Milk Preheat oven to 375F Take the eggs out to reach room temperature Blind baking the pie crust Place a wrinkled parchment paper on top of the pie and pour the baking beans/pie weight in to avoid pie crust bubbles from baking. Bake for 30 minutes Reset oven to 325F. Remove pie from oven and brush egg white onto the hot pie crust to create a seal to avoid soggy pie. Beat the eggs in a mixing bowl. Add the pumpkin puree, vanilla extract, corn starch, salt, grounded ginger, grounded cinnamon, nutmeg, light brown sugar.  Mix well. Pour in the evaporated milk and mix well is important (but not over mix) for a smooth surface. Put pie crust into the oven and

Left Over Prime Rib Pies 3 Nine-inch single crust pie and pie top                                      3 tablespoons oil                                       1/2 cup chopped onion 1 potato, diced 1/3 cup or 3 Tsp all-purpose flour 1/2 teaspoon dried oregano 1/2 teaspoon garlic                                       1/4 teaspoon black pepper 1 1/4 cups beef broth 1 carrot chopped 1 cup frozen green peas   2 cups cubed cooked or leftover prime rib/beef    Defrost the pie crust 3 hours in advance Preheat the oven to 425 degrees F On a lightly floured surface, roll the pie crust out into a 12-inch circle. Set aside. Melt oil in a saucepan over medium heat. Add potato and onion, and cook until the onion is tender, but not brown. Sprinkle the flour over the mixture, and stir to blend. Season with oregano, black pepper, and garlic. Add beef broth, and peas, carrot, and beef. Bring to a boil. Transfer the mixture to the crust pie and pl