Frenchherbdip Recipes

Steps:

• Place the cream cheese, sour cream, mayonnaise, scallions, parsley, dill, salt, and pepper in the bowl of an electric mixer fitted with the paddle attachment and blend. Serve at room temperature.

Steps:

• For the prime rib: Preheat the oven to 350 degrees F.
• Place rib eye fat-side down in a roasting pan. Pour half of Worcestershire over the top, then sprinkle on half of the steak seasoning. Flip and cover with remaining Worcestershire and seasoning.
• Roast for 2 hours. Let cool completely, then slice thinly on a meat slicer.
• For the au jus: Place red wine in a saucepan over medium-high heat. Reduce by half. Add beef base and dissolve thoroughly. Add onion, garlic, thyme and 6 cups water and simmer until vegetables are soft. Strain.
• For the French dip: Split and toast hoagie rolls. Heat au jus until hot, then add prime rib to heat thoroughly.
• Whisk together horseradish and sour cream in a bowl. Spread on hoagie rolls. Layer Swiss cheese in hoagies, then add caramelized onions and top with hot prime rib.
• Plate sandwiches with fries and cups of warm au jus for dipping.

Steps:

• Preheat oven to 400 degrees F.
• Put garlic powder, salt and pepper in a roaster pan. Place roast on top, then roll to coat the roast, sprinkling some on top. Roast, uncovered, for 1 hour.
• Turn oven down to 350 degrees F.
• Add 1 1/2 gallons water to pan and cover with foil.
• Roast 3 hours. Let cool and thinly slice. Save liquid for au jus.
• Slice hoagie buns open and toast them. Add 4 ounces meat to each bun bottom. Put the bun tops on. Pour 4 ounces au jus into each of 10 small bowls. Serve with sandwiches for dipping.

Steps:

• Place roast into slow cooker.
• Add water, soy sauce and seasonings.
• cover and cook on high for 5-6 hours or until beef is tender.
• Remove meat from broth, shred with forks and keep warm.
• Strain broth (if desired) and skim off fat.
• Serve beef on toasted rolls and pour broth into small cups for dipping.

Steps:

• Preheat the oven to 475°.
• Sprinkle ground black pepper all over the roast, pressing it into the meat as much as possible.
• Place roast in a small roasting pan, and add 1 cup of beef stock.
• Cook for 35 minutes, then lower temperature to 400° and cook 40 minutes.
• Take roast out of the oven (do not turn off the oven) and pour the 1 1/2 cups cold beef stock into the bottom of the pan.
• Let stand 15-20 minutes.
• Add garlic juice to the broth in the bottom of the pan, and return roast to oven.
• Roast until meat reaches the desired degree of doneness for rare or medium (use a meat thermometer to test).
• Some like their beef well done while other prefer medium-rare to medium.
• Remove pan from oven and transfer roast to a platter or carving board; let cool slightly before carving.
• Transfer the pan drippings to a small, wide pan and keep it warm over low heat.
• Cut the rolls open horizontally; if desired, remove some of the bread from the inside, creating a pocket to hold the beef.
• Slice the beef as thinly as possible.
• Dip rolls quickly into the au jus (drippings), fill generously with sliced beef, and serve right away.

Steps:

• Make yogurt cheese: Place a sieve (or large funnel) lined with a coffee filter over a bowl or other container, pour yogurt into the sieve, and let sit in the refrigerator between 24 and 36 hours, or until liquid drains from the yogurt leaving a soft cheesy texture.
• Mix the yogurt cheese with the remaining ingredients.
• Store in the refrigerator.

Steps:

• Preheat the oven to 400 degrees F.
• For the caramelized onions: Heat the oil in a large cast-iron pan over medium heat, add the onions and cook, stirring occasionally, until soft and caramelized, about 10 minutes. Season with salt and pepper to taste, add the garlic and thyme and continue to cook for 3 minutes. Transfer to a plate and set aside. Reserve the cast-iron pan.
• For the beef broth: Combine the beef broth, thyme and some salt and pepper in a medium saucepan over medium heat until the broth is warmed through and begins to take on the thyme flavor, 5 to 10 minutes. Remove the thyme and season with more salt and pepper to taste. Transfer to a bowl and top with more thyme leaves. Keep warm.
• For the burgers: Divide the meat into 4 equal portions (about 6 ounces each). Shape each portion with your hands into a rectangular patty to match the shape of the hoagie rolls, about 3/4 inches thick. Sprinkle both sides of each burger with salt and pepper.
• Place the hoagie rolls cut-side up on a baking sheet, brush the cut sides with some canola oil and sprinkle with salt and pepper. Toast in the oven until golden brown, 4 to 5 minutes.
• Heat the same cast-iron pan over high heat. Add the canola oil and let heat until it begins to shimmer. Put the burgers in the pan and cook, flipping once, until golden brown on both sides and cooked to medium doneness, about 8 minutes total.
• Top each burger with 2 slices of cheese. Carefully add 1/4 cup of water to the pan and immediately cover tightly with a lid. (If using a griddle, do one at a time and use a sandwich dome or stainless-steel bowl to cover.) Count to 10. Lift lid or dome to make sure that the cheese is totally melted (if not, cover again and count 5 seconds longer.)
• Place the burgers on the bottom rolls and top with a large spoonful of the caramelized onions and the top rolls. Serve with the warm beef broth on the side for dipping.

Steps:

• Roughly chop herbs, discard any tough stalks.
• Put in food processor with capers and garlic.
• Blend till finely chopped, scraping down the sides of the bowl often.
• Add all the oil but 1 tblsp, also add vinegar and salt and pepper.
• Blend to a smooth paste.
• Drizzle with extra oil at serving.

Steps:

• Combine all ingredients in small bowl; mix well. Chill.

Steps:

• In a large bowl, combine the first nine ingredients. Cover and refrigerate for 1 hour. Serve with fresh vegetables.