Our Exceptional Recipes for Gravy, Omelets, and More
Learn all the tricks of the trade with the recipes provided by My Family’s Seasonings in Lakeland, Florida.
Prime Rib Gravy Recipe
Douse your prime rib in our delectable gravy. You’ll need the following ingredients:
- 2 Tablespoons Prime Rib Dripping
- 3/4 Cup Milk/ Water/ Stock/ Cream/ Beer
- 2 Tablespoons Flour
- 1 Teaspoon My Family Seasoning
Remove the roast from the pan. Place pan on stove on medium high heat. Pour off all but two tablespoons of the drippings to a separate container. With a whisk wire, stir flour into drippings until the gravy is smooth. Continue to cook slowly and stir constantly. Slowly add back the previously removed drippings (if there is a lot of fat, remove some of the fat beforehand). Add either water, milk, stock, cream, or beer to the gravy. Season to taste by adding My Family’s Seasonings.
Enjoy the Perfect Omelet With Our Recipe
Now you can expand your cooking expertise to breakfast with the perfect omelet recipe from My Family’s Seasonings in Lakeland, Florida. We also provide instructions on sautéed shrimp and yummy scallops.
Who knew your omelets could taste so good? We did, with our perfect omelet recipe using the following ingredients:
- 1 Tablespoon Oil
- 3 Eggs
- 1 Diced Tomato
- 1 Green Onion
- 1/4 Cup Cheese
- 1/4 Cup Mushrooms
- 1/4 Teaspoon My Family’s Seasoning Prime Rib
You can make fluffy omelets in less time (and with much less effort) than you may think. Enjoy them for breakfast, lunch, or a casual supper. Heat an eight-inch nonstick skillet over medium heat until your hand feels warm when held about two inches above the surface. Add oil (or butter), and swirl to coat bottom of pan evenly. Pour whisked eggs into skillet. Let set slightly. With a heatproof flexible spatula, push eggs from edge toward center; tilt pan to let egg fill spaces. Repeat until omelet is just set, one to two minutes.
Mix diced tomatoes, chopped green onions, cheese, sautéed mushrooms, and one-quarter teaspoon of My Family’s Prime Rib Seasoning in small bowl. Place the desired filling over half of the omelet, leaving the half closer to the skillet handle uncovered (to make it easy to remove from pan). Using the same spatula, gently fold omelet over filling. Tilt skillet, and slide filled omelet onto a serving plate (don’t worry if there are a few rips).
Wow your guests with our focaccia bread recipe. You’ll need the following ingredients
- 2 Cups Flour
- 2 Cups Bread Flour
- 3 Tablespoons Olive Oil
- 1 Tablespoon Yeast (Bloomed)
- 3 1/2 Cups Water
- Pinch Of Sugar
- 1 Tablespoon Kosher Salt
- 1 Tablespoon My Family’s Prime Rib Seasoning
Bloom your yeast. You must warm the water to 85 to 110 degrees depending on the type of yeast. It should be on the package. Gently pour the warm water into the bowl with one tablespoon of yeast and add a pinch of sugar. Let sit for 15 to 20 minutes. While the yeast is “blooming,” mix your flour with the three tablespoons of olive oil and one tablespoon of kosher salt. It will be dry. Once the yeast has “bloomed” skim the film that looks like beer foam off the top (it’s not very much), then pour the yeast into the flour mixture and mix the old-fashioned way, with your hands. Pour olive oil on your hands. The dough will be tacking and stretchy like taffy; this is good, keep mixing and kneading until it’s smooth. Roll into a ball. Cover bowl with a towel and place in a warm spot to let dough rise to about twice its original size. Once it has risen, place on oiled large cookie sheet and spread out. Using your fingertips, knead the dough, making dimples across the top (like a cat when it’s purring and massaging your back). Sprinkle one tablespoon of My Family’s Prime Rib Seasoning and knead it into the dough. Place in pre-heated oven for 35 to 40 minutes or until golden brown. Great for dipping with Balsamic Vinegar and olive oil.
Clean potatoes, pat dry. Slice and dice potatoes in small squares. Place in large bag. Pour a little oil over potatoes in bag. Add two teaspoons of My Family’s Seasonings and shake bag. Pour seasoned potatoes onto a cookie sheet. Bake at 425 degrees for approximately 15 minutes or until crispy.