This started as an Internet recipe, probably from The Food Network or similar. The creole seasoning is Emeril Lagasse’s so it would stand to reason the recipe is too. It was made on the stove in a large sauté pan and started with the vegetables, then stock, then rice with the seasoned (raw) meat added in the latter stages to cook in the rice. The issue I had with the recipe is that I couldn’t leave the dish alone and…
A prime rib roast is one of those things we have just infequently enough that I always need to refresh my memory on temperatures and timing. I trust Michael Smith when it comes to just about everything but the trouble is, we aren’t having the three or four bone prime rib that is often featured in his and other recipes. After resisting it (somewhat stubbornly) for years, I just use an oven safe digital thermometer now. I found this chart…
I like this one because you get the “comfort” without the crust. It’s a chicken pot pie in a “hamburger helper” format that takes less time to prepare. I have not modified the recipe I found online but note that it contains one of my personal recipe pet peeves – the “afterthought ingredient”. In this case, the last ingredient is chicken, which I guess was magically cooked off stage before the cooking show started. Anyway, unless you are buying pre-cooked…
You can make this beginning to end in a Dutch oven but I like to use my 12″ saute pan. If you are feeding a crowd, you can also make your “filling” the day before, refrigerate then reheat in the oven for about 30 mins and then add your pastry for the last 30 mins. Mushrooms are also optional. Directions: