H-E-B Holiday Recipes

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khou.com

Posted on December 13, 2011 at 11:51 AM

Perfect Prime Rib

Ingredients:

  • 4 to 8 pounds boneless H-E-B Prime or Natural Angus Beef Ribeye Roast
  • ¼ to ½ cup Adams Sear-N-Crust Prime Rib & Steak Rub   
  • ¼ cup Adams Rib, Roast and Steak Rub         
  • 1 jar Robert’s Reserve Onion Blossom Horseradish Dip

Directions:

1.       Heat oven to 300°F for whole roast or 325°F for half roast (refer to label).  Spread Prime Rib dry-rub seasoning over top and all sides of roast to coat well. Next Sprinkle Rib, Roast and Steak over top side of roast.   

2.       Place roast on a rack in a shallow roasting pan, fat side up.  Place in oven;  cook 20 minutes per pound for a rare center or 25 minutes per pound for a medium-rare center. Additional 5 minutes per pound  with Bone-in.

3.       Remove from oven and let roast stand 15 minutes; then carve into slices as thick as you wish.  Serve beef with Horseradish Dip on the side.

Too RARE? If beef requires further cooking after carving into slices-

Keep a large skillet heated and ready to use on your stovetop; simply place the   beef slice in the hot skillet 1 to 2 minutes per side to reach preferred doneness.

 

TX Caviar   

Ingredients:

  • 4 servings
  • 2 Cans Black Eye Peas, Drained
  • 1 Jar Robert’s Reserve: Red Pepper and Onion Dip
  • 1 Package HEB: Pico de Gallo
  • 1 TBSP Adam’s Reserve: House Rub

Directions:

1.     Mix all ingredients together in the large container.

2.     Refrigerate until service. Overnight best!

3.     Serve with Water crackers, Tortilla chips or Pita.

Mix it up with:

  • Black Beans
  • Corn
  • Other Veggies

 

Dill Caper Salmon

Ingredients:

  • 1 lb Atlantic Salmon  
  • 1 TBSP Adam’s Reserve: Citrus Seafood or SW Ancho  
  • ¼ Cup Robert’s Reserve: Lemon Dill Caper Sauce  
  • 2 TBSP Feta Cheese, crumbled
  • 1 TBSP Basil, Fresh, Sliced

Directions:

1.      Preheat oven to 400°f.

2.      Place salmon skin side down on a foil wrapped baking sheet.

3.      Top with Adam’s rub. Layer Sauce and cheese.

4.      Bake 10 minutes per inch, usually 12-15 mins.

5.      Top with fresh basil before service.

 

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