Recipe: Grilled Beef for Sliders

by | Jun 1, 2018 | beef, Recipes

Select your choice of flatiron steak, beef tenderloin or chuck tender roast. (Sharon preferred the tenderness of the flatiron; the chuck tender has a chewier texture but amazing flavor. Any of these will work well.) Get grill hot – 400 degrees or so. Season meat...

Recipe: Clafouti Aux Pruneaux

by | Jun 1, 2018 | poultry, Recipes

“The French always soak their fruits in rum before starting this recipe, and believe me, it makes it a lot better.” Yvette (Roach) says. Ingredients: 1 lb. plums (or peaches, cherries, apples, etc.) 1 1/4 c. milk 4 eggs 1/2 c. sugar 1 tsp. salt 1 c. flour...

Recipe: Yvette’s Beef Soup

by | Jun 1, 2018 | beef, Recipes

“The meaty soup bones from Ranch Foods Direct are what makes this soup so delicious.” Yvette (Roach) says. Ingredients: 1-2 Callicrate Beef soup bones salt and pepper to taste about 5 carrots, peeled, cut in cubes 4 branches of celery, cut into cubes 1 big...

Recipe: Quiche Lorraine

by | Jun 1, 2018 | poultry, Recipes

Ingredients: Use a basic pie crust or buy a frozen deep-dish 9-inch ready-made crust 1/2 lb. bacon, fried crisp, crumbled 1 c. grated Swiss cheese To make basic custard: 3 eggs beaten 1/2 c. heavy cream (or use milk) 2 T. melted butter 1 T. flour pinch of nutmeg...

Recipe: Crabmeat with Pasta

by | Jun 1, 2018 | poultry, Recipes, seafood

Devoted Ranch Foods Direct customer Yvette Roach provides this recipe and suggests substituting couscous in place of the pasta to put a different twist on it. Another option: add greens, such as spinach Ingredients: 1 package crabmeat 3 Roma tomatoes 4-5 green onions,...