Ingredients

1/4 cup lime juice
4 teaspoons reduced-sodium soy sauce
4 teaspoons sesame oil
1 teaspoon sugar
6 cups cabbage, preferably napa, thinly sliced
2 small red or orange bell peppers, very thinly sliced
1/4 cup rice flour or cornstarch (see Ingredient Tips)
1/2 teaspoon kosher salt
1 teaspoon freshly ground pepper
1 teaspoon five-spice powder (see Ingredient Tips)
1 1/3 pounds raw shrimp (21-25 per pound), peeled and deveined
2 tablespoons canola oil
2 jalapeno peppers, seeded and minced

Directions

Whisk lime juice, soy sauce, sesame oil and sugar in a large bowl until the sugar is dissolved. Add cabbage and bell peppers; toss to combine.
Combine rice flour, salt, pepper and five-spice powder in a medium bowl. Add shrimp and toss to coat in spice mixture. Heat oil in a large nonstick skillet over medium-high heat. Add the shrimp and cook, stirring often, until pink and curled, 3 to 4 minutes. Add jalapenos and cook until the shrimp are cooked through, about 1 minute more. Serve the slaw topped with the shrimp.

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4

Ingredients:

4 eggs
1/2 tsp. salt
3 Tbsps. sugar
1-1/3 cups milk
8 slices day old bread
1 Tbsp. unsalted butter

Instructions:
Preheat oven to temperature 200°F. Combine first 4 ingredients in a shallow dish. Blend thoroughly. Soak each slice of bread in egg mixture, turning once. (The next step may be done in batches.) Melt butter in a heavy nonstick skillet over medium high heat. Fry slices of bread until golden brown, turning once. Transfer to a platter and keep warm in oven until ready to serve.

Ingredients

4 ounces unsalted butter, chilled
3/4 cup granulated sugar
1/2 cup brown sugar
1 large egg
1 1/4 cups flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup chocolate chips
Cooking Directions

Preheat the oven to 350 degrees F. Using an electric mixer, beat the butter with the granulated and brown sugars until just combined and sandy (do not cream). Mix in the egg until just combined, about 3 seconds. add the flour, baking soda and salt and mix until just incorporated. Mix in the chocolate chips.
On a large ungreased cookie sheet, drop heaping tablespoonfuls of dough a few inches apart. Bake until just golden around the edges, about 20 minutes. Transfer the cookie sheet to a rack to cool completely.
Yield: 12 servings

Ingredients

2 cups rolled oats (not quick-cooking)
1/2 cup all-purpose flour
1/2 cup whole-wheat pastry flour
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup tahini
4 tablespoons cold unsalted butter, cut into pieces
2/3 cup granulated sugar
2/3 cup packed light brown sugar
1 large egg
1 large egg white
1 tablespoon vanilla extract
1 cup semisweet or bittersweet chocolate chips
1/2 cup chopped walnuts
Nutrition InfoPer Serving
Cooking Directions
Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
Whisk oats, all-purpose flour, whole-wheat flour, cinnamon, baking soda and salt in a medium bowl. Beat tahini and butter in a large bowl with an electric mixer until blended into a paste. Add granulated sugar (or Splenda) and brown sugar; continue beating until well combined-the mixture will still be a little grainy. Beat in egg, then egg white, then vanilla. Stir in the oat mixture with a wooden spoon until just moistened. Stir in chocolate chips and walnuts.
With damp hands, roll 1 tablespoon of the batter into a ball, place it on a prepared baking sheet and flatten it until squat, but don’t let the sides crack. Continue with the remaining batter, spacing the flattened balls 2 inches apart.
Bake the cookies until golden brown, about 16 minutes, switching the pans back to front and top to bottom halfway through. Cool on the pans for 2 minutes, then transfer the cookies to a wire rack to cool completely. Let the pans cool for a few minutes before baking another batch.
Yield: 45 servings

1/2 cup semisweet chocolate chips
1/2 cup whipping cream
1 tablespoon instant coffee granules
3/4 cup powdered sugar
6 tablespoons unsalted butter, room temperature
1 teaspoon vanilla extract
1 cup All purpose flour
3 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, room temperature
2/3 cup (packed) golden brown sugar
1/4 cup sugar
1 large egg
2 teaspoons water
1 teaspoon vanilla extract
1 teaspoon instant coffee granules
2 cups semisweet chocolate chips
1 cup pecans, coarsely chopped
Nutrition InfoPer Serving
Cooking Directions

For filling: Stir chocolate chips, cream, and coffee granules in heavy saucepan over medium heat until chocolate melts and coffee dissolves. Cool to room temperature, about 20 minutes. Using electric mixer, beat sugar, butter, and vanilla in bowl until blended. Beat in chocolate mixture. Refrigerate until beginning to firm, about 8 minutes. (Can be made 2 days ahead. Cover and keep refrigerated. To use, let stand at room temperature until just soft enough to spread, about 2 hours.)
For cookies: Preheat oven to 325 degrees F. Line 2 baking sheets with parchment paper. Sift flour, cocoa, baking soda, and salt into bowl. Using electric mixer, beat butter and both sugars in bowl until well blended. Add egg, 2 teaspoons water, vanilla, and instant coffee; blend well. Beat in flour mixture. Stir in chocolate chips and pecans. Drop dough by tablespoonfuls onto prepared sheets, spacing 2 inches apart. Bake until tops are just firm to touch and no longer shiny, about 13 minutes. Cool cookies on sheets 10 minutes. Transfer to racks and cool.
Place half of cookies, flat side up, on work surface. Spread each with 1 tablespoon filling, leaving 1/4-inch border. Top each with second cookie, pressing to adhere. Arrange on platter; cover and chill at least 2 hours. (Can be made 2 days ahead. Keep chilled.) Serve cookies cold.
Yield: 20 servings

Ingredients3/4 cup rolled oats
1 cup whole-wheat flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup butter, softened
1/4 cup canola oil
1/3 cup granulated sugar
1/3 cup brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup chocolate chips
Nutrition InfoPer Serving
Cooking Directions

Preheat oven to 350 degrees F. Coat 2 baking sheets with cooking spray.
Grind oats in a blender or food processor. Transfer to a medium bowl and stir in flour, baking soda and salt. Beat butter in a large bowl with an electric mixer until fluffy. Add oil, granulated sugar, brown sugar, egg and vanilla; beat until smooth and creamy. With the mixer running, add the dry ingredients, beating on low speed until just combined. Stir in chocolate chips.
Drop the dough by heaping teaspoonfuls, at least 1 inch apart, onto the prepared baking sheets. Bake cookies, 1 sheet at a time, until firm around the edges and golden on top, about 15 minutes. Cool the cookies for 2 minutes on the baking sheets, then transfer to wire racks to cool completely.
Yield: 30 servings

If you like seasoned food you will love this!The mixture on this is done to perfection. This recipe was given to me about 25 years ago. Once you make a prime rib with this seasoning you will be told it is the best prime rib they ever tasted I guarantee it! This recipe is outstanding. I make a shaker of this & keep it on the back of my stove & use it on all my steaks also with soy sauce an hour before cooking. Enjoy!! Note: Will do 2 to 3 prime ribs
by Chef #698309
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2-4
servings click to change U.S./Metric measurement system or number of servings
time to make 2¼ hours 10 min prep
Change to: servings US Metric
1/4     cup ground black pepper (course)
1/4     cup salt
1/4     cup garlic powder
2     tablespoons paprika
1/4     cup onion powder
2     tablespoons msg (can omit, do not substitute with meat tenderizer)
2     tablespoons seasoning salt (Johnny Seasoning)
1     tablespoon celery salt

Not the one? See other Prime Rib Seasoning Mix Recipes

* For 1 or 2
* Beef Roast
* Savory

1. Rub 1/2 cup per 10 # meat. Rub and massage seasoning in with SOY SAUCE after all wet, work the seasoning in real good!
2. keep adding more seasoning till you have the amount needed.
3. Place in refrigerator, let seasoning soak into meat for 24 hours before cooking.
4. Take a large onion or more to make 1″ thick slices to.
5. line down center of pan big enough to fit your piece of prime rib on! take rib out of refridgerator,sit at room temperature ½ before cooking.
6. Cook 350° around 2 hrs or more depending
7. on the weight size of the prime rib! Use a meat thermometer.
8. Rare:120°.
9. Med: 140°.
10. Well: 160°.
11. ____________________________________________.
12. May also Cook 500° 5 minutes per pound. After the 5 minutes times the pound of meat turn oven OFF. But you must leave oven door closed for 3 hours. NO Peaking.

2 Bone Prime Rib Roasts - Yes or No?

“Don’t even bother with less than a three-rib roast, any less than that is not a roast but rather a thick steak and would be better treated as such.”

So says the writer at http://www.telepk.com/kitchen/cooking_recipes.asp

Since I’m planning on serving a prime rib roast at a small dinner party (2 or 3 people total), this caught my eye.

By any chance do you agree with his/her statement?

Thought wretched excess went out with parachute pants in the 80s? Have we got a tour for you.

Does America really need a thousand-dollar pizza?

Probably not, but we’ve got one anyway. Not to mention a thousand-dollar omelet. There’s even a thousand-dollar chocolate sundae.

The thought of this kind of wretched excess tends to turn our stomachs, but we have to admit that it also piques our interest.

A slice of the $1,000 pizza.

So we found a guide to this world of tasteless extremes: a 27-year-old, too-smart-for-his-age bon vivant named Jeremy Abelson. He’s the founder of an online newsletter, “Pocket Change,” which showcases the most expensive and outrageous consumption in New York and Los Angeles.

“To expose… the ludicrous elements of luxury, I think, is gratifying for audiences that don’t spend that much money,” Abelson said. “I think that people read the pages of ‘US Weekly’ with a little bit of disgust. They’re entertained, but they’re also disgusted a little bit.”

We asked him to show us the most disgusting spending New York City has to offer in an outrageous tour of the city — not just prohibitively expensive, but absurdly so. A tour that, if we were actually paying for it, would cost in excess of a million dollars for one day. (Note that People of the Web adheres to strict journalistic ethics: we don’t accept freebies. We did not partake in any of the high ticket consumables presented in this piece.)

Jeremy Abelson is the founder of the online newsletter Pocket Change.

It all began over breakfast at Norma’s in Le Parker Meridien Hotel in midtown — home of the thousand-dollar omelet, although it actually goes by the name “zillion-dollar frittata.”

The omelet is a rich concoction of eggs, lobster, Yukon Gold potatoes and Iranian Sevruga caviar that goes for about $700 a pound. The hotel’s public relations department told us the thousand-dollar plate has been sold at least 10 times. They also sell a $100 version (with less caviar) at the rate of two a month.

After the omelet, we caught a regular old NYC taxi to our next stop — a taxi that someone had the audacity to puke in the night before — but that was the end of our slumming for the day. After that it was a parade of $200,000 Ferraris, $450,000 yachts, $20 million apartments on Columbus Circle with floor-to-ceiling views of the city in every direction and a consultation with matchmaker Janis Spindel, who says for half-a million dollars all you have to do is draw a picture of your dream woman and she will make her appear.

Call us cynical, but if you have $500,000 to spend on a matchmaker, you can probably make lots of dream women appear — as well as a few nightmares.

But the cars, the yachts and the high-end apartments aren’t what make us cluck our tongues in disapproving disbelief. It’s the small stuff — stuff like thousand-dollar omelets, pizzas and ice cream sundaes.

Janis Spindel will set you up with the person of your dreams. But it will cost you as much as $500,000.

Of course, the motivation behind the pricing is to get the press — like us — to write about it.

Then, if you top it with caviar, they will come, and pay for it.

Take Nino’s Bellissima Pizza, where a cool thousand can get you a 12-inch, thin-crusted pie layered with crème fraiche and topped with lobster tail and four different types of caviar. As with the omelet, it’s the fish eggs that turn a ten dollar pizza into a wallet-busting event. Nino’s owner, Nino Selimaj, said that after spreading $750 worth of caviar, he’s left with a measly $250 profit.

“Delicioso,” said Abelson as he sampled the work. “I think that was a $33 bite.”

We took Jeremy’s leftover slices out for some second opinions.

A Domino’s delivery guy gave the pie the thumb’s down. “Where’s the garbage?” he asked, after tasting the pizza.

But Anthony, a downtown vendor, said he thought it was worth every penny.

An alter ego
All of the items featured on Pocket Change are reviewed by Abelson’s fictional alter ego, a trust fund windbag named Richard Nouveau, who both promotes and lampoons the so-called “good life” by guiltlessly indulging in it.

The fictional character Richard Nouveau serves as the editorial voice of the Pocket Change site.

“He represents New York luxury to us,” says Abelson.

This fictional creation may reflect Abelson’s doubts about the value of what he is doing. His own mother has questioned whether this is the best use of his talents. After seeing one of his projects win widespread news coverage, she asked him why he wasn’t out saving Darfur instead.

So why isn’t he doing something more socially relevant?

“I think the nature of what we cover, being that we are covering blatant materialism, leads people to question my morality,” he said. “But on a personal level, I’m very involved and I am very charitable. But I hear what you’re saying. We have a very visible vehicle that we are using — although we’re mocking it — to broadcast materialism.”

Sweet finish
Blatant materialism or not, every million dollar day should have a few sweet notes. Ours was topped with, as you might have guessed, caviar — this time, caviar infused with passion fruit and Armagnac. It’s the only dessert caviar in the world.

According to the Guinness Book of World Records, the Golden Opulence Ice Cream Sundae, served by Manhattan restaurant Serendipity, is the most expensive sundae in the world.

Here’s why: according to the restaurant, the chocolate is made with chuao cacao beans from Venezuela, where they only harvest 400 kilos a year. The vanilla ice cream is infused with Madagascar vanilla. And the sundae is covered in real gold leaf.

Serendipity’s $1,000 sundae is served with gold spoons.

“Gold doesn’t have flavor,” said our waiter, “but it does have texture. It absolutely won’t hurt you. In fact, some people think ingesting gold is good for you.”

“I am one of those people who do think that ingesting gold is very good for you,” Abelson quipped.

Of course, you can’t eat a sundae like this with a plastic spoon. It’s served in Baccarat crystal and eaten with a golden spoon. When you’re done, you get to walk out with the bowl but the spoon stays put.

Pocket Change intern Sara Bradshaw looked like she would burst into tears when she tasted the sundae. “Wow. It’s so good.”

“I’m in love, I’m obsessed,” said Abelson.

An ice cream sundae that costs more than a plane ticket to London could be a fleeting romance.

By the end of the tour, we had tipped the scales at $1,234,713 for a day of extreme overindulgence. Although we didn’t actually shell out the cash, it does give you pause about just how much damage you can do with more money than brains.

Now that summer’s behind us, it’s time to embrace the hearty, warm comfort foods that are so satisfying the rest of the year.

This recipe offers a triple threat of cheesy goodness by incorporating cottage cheese with extra-sharp cheddar and Swiss. My friend, the comfort food aficionado and fellow cookbook author PJ Gray, made it for me from his book More Bear Cookin’. “It’s very easy to prepare, and quite versatile,” Gray says. “It’s one of those all-American dishes the whole family loves. It accompanies any meat or fish, and occasionally I add chopped onion or stir mixed vegetables into it during baking to make it a true casserole.”

So here it is:

TRIPLE-CHEESE MAC ATTACK
Makes 6 servings

2 cups cottage cheese
1 cup sour cream
1 egg, beaten
1 teaspoon salt
Garlic salt and freshly ground black pepper to taste
2 cups extra-sharp cheddar cheese, shredded
½ cup Swiss cheese, shredded
1 (7-ounce) package elbow macaroni, cooked and drained

Preheat oven to 350 degrees F.

In a large mixing bowl, combine cottage cheese, sour cream, egg, salt, garlic salt, and black pepper. Add cheddar and Swiss cheeses and blend well. Cook macaroni as directed on package and drain well.

Add cooked macaroni to cheese mixture and blend until well coated. Add macaroni mixture to a greased 2- or 2½-quart baking dish and bake, uncovered, for 25-30 minutes.

Ingredients:

2 slices white sandwich bread (crusts discarded), torn into small cubes
1/2 cup buttermilk
3/4 pound ground beef chuck
1/4 pound ground pork (to be mixed with ground chuck)
1/4 cup grated Parmesan cheese
2 tablespoons minced fresh parsley leaves
1 large egg yolk
1 small clove garlic, minced
3/4 teaspoon table salt
Ground black pepper
1 1/4 cups vegetable oil for pan-frying
2 tablespoons extra-virgin olive oil
1 teaspoon minced garlic
1 (28 ounce) can crushed tomatoes
1 tablespoon minced fresh basil leaves
Table salt and ground black pepper
1 pound spaghetti
grated Parmesan cheese

Cooking Directions:

For the meatballs: Combine bread and buttermilk in small bowl, mashing occasionally with fork, until smooth paste forms, about 10 minutes.

Mix all meatball ingredients, including bread mixture and pepper to taste in medium bowl. Lightly form 3 tablespoons of mixture into 1 1/2-inch round meatballs; repeat with remaining mixture to form approximately 14 meatballs. (Compacting them can make the meatballs dense and hard. Can be placed on large plate, covered loosely with plastic wrap, and refrigerated for several hours.)

Bring 4 quarts of water to boil in large pot for cooking pasta.

Meanwhile, heat 1/4 -inch vegetable oil over medium-high heat in 10- or 11-inch saute pan. When edge of meatball dipped in oil sizzles, add meatballs in single layer. Fry, turning several times, until nicely browned on all sides, about 10 minutes, regulating heat as needed to keep oil sizzling but not smoking. Transfer browned meatballs to paper towel - lined plate; set aside. Repeat, if necessary, with remaining meatballs.

For the sauce, discard oil in pan, leaving behind any browned bits. Add olive oil along with garlic; saute, scraping up any browned bits, just until garlic is golden, about 30 seconds. Add tomatoes, bring to boil, and simmer gently until sauce thickens, about 10 minutes. Stir in basil; add salt and pepper to taste. Add meatballs and simmer, turning them occasionally, until heated through, about 5 minutes. Keep warm over low flame.

Meanwhile, add 1 tablespoon salt and pasta to boiling water. Cook until al dente, drain, and return to pot. Ladle several large spoonfuls of tomato sauce (without meatballs) over spaghetti and toss until noodles are well coated. Divide pasta among individual bowls and top each with a little more tomato sauce and 2 to 3 meatballs. Serve immediately with grated cheese passed separately.

Yield: 4 servings

Still Hungry:

This streamlined recipe can be on the table in under an hour.

Notes:
Note

Because the crust is cut off before the bread is used, any good quality bread will work well in these meatballs.