Holiday Recipes from HEB

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khou.com

Posted on December 16, 2010 at 9:24 AM

Updated Monday, Dec 20 at 12:23 PM

Perfect Prime Rib

Prep Time: 10 Minutes

Cook Time: 1.5 to 3 Hours

Serves 8 to 14

Ingredients:

  • 4 to 8 pounds boneless H-E-B Prime or Natural Angus Beef Rib eye 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. 30 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 stove top; simply place the   beef slice in the hot skillet 1 to 2 minutes per side to reach preferred doneness.
 
 
Southwest Scalloped Potatoes
 
Prep Time: 10 minutes
 
Cook Time: 35-45 Minutes
 
Serves: 6
 
Ingredients:
  • 2-3 lb Red or Gold Potatoes
  • 2 Tablespoons Adams Reserve House Rub
  • 1 Large Can Chunky Potato Soup 
  • ½  Jar Robert’s Southwest Dip
  • 1 Package Bacon Bits (1 Cup)
  • 1 Cup Shredded Cheese: Cheddar
  • 1 Bunch green onions, sliced

Directions:

1.      Preheat oven to 350 degrees. Cut Potatoes into equal sized pieces.
 
2.      Toss together potatoes, soup, rub and Southwest dip in a large mixing bowl.
 
3.      Place mixture into 9x13 baking dish. Top with cheese and bacon bits.
 
4.      Bake for 35-45 minutes or until potatoes are tender. Top with sliced green onions.
  
 
TEXAS CAVIAR
 
Prep Time: 5 Minutes
 
Ingredients:
  •    2 Cans Black Eye Peas: Drained, not rinsed  
  •    1 Jar Robert’s Red Pepper and Onion Dip
  •    1 Container H-E-B Pico De Gallo (Produce Section)
  •    1 TBSP Adam’s House Rub  
Directions:
 
1.     Drain Peas, do not rinse.
2.     Mix together all ingredients.
Serve with your favorite:
Water Cracker or Flat Bread

 

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