CHOCOLATE CAKE INGREDIENTS

2 cups white sugar

1 3/4 cups all-purpose flour

3/4 cup cocoa powder

1 1/2 tsp baking soda

1 1/2 tsp baking powder

1 tsp salt

2 eggs

1/2 cup R-C Ranch Beef Tallow

1 cup milk

1 tsp vanilla

1 cup boiling water

INSTRUCTIONS

1. Preheat oven to 350 degrees Fahrenheit

2. Mix dry ingredients together

3. Add eggs, vanilla, milk, and R-C Ranch Beef Tallow. Mix until blended.

4. Scrape sides of bowl and mix at medium speed for 2 minutes.

5. Add boiling water carefully.

6. Pour into pan and bake for 30 minutes.

7. Let cool completely before icing.

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ICING INGREDIENTS

3 cups powdered sugar

1 stick melted butter

2/3 cup cocoa powder

1 tsp vanilla

1/3 cup milk

INSTRUCTIONS

1. Mix butter and cocoa powder together.

2. Alternate stirring milk and melted butter into powdered sugar.

3. Add vanilla.

4. Allow cake to cool, then ice and enjoy!

BISCUIT INGREDIENTS

2 cups all-purpose flour

3 tsp baking powder

1 tsp salt

1/4 cup sugar

1/4 cup R-C Ranch Beef Tallow

3/4 cup milk

INSTRUCTIONS

1. Preheat oven to 450 degrees Fahrenheit.

2. Mix dry ingredients together.

3. Add milk,and R-C Ranch Beef Tallow. Mix until blended with fork or hands.

4. Drop by spoonfuls on to baking sheet.

5. Bake for 8-9 minutes until golden.

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GLAZE INGREDIENTS

3 cups powdered sugar

1 TBS melted butter

1 tsp vanilla

1 TBS milk

INSTRUCTIONS

1. Alternate stirring milk and melted butter into powdered sugar.

2. Add vanilla.

3. Glaze biscuits once cooled (or warm, if you prefer)!

INGREDIENTS

8 oz R-C Ranch Tenderloin (finely diced)

4 slices sourdough bread

1 shallot (minced)

1 lemon, zested & juiced

1 egg yolk

4 cornichons (minced)

2 TBS Dijon mustard

2 oz extra virgin olive oil

4 TBS parsley (chopped)

2 TBS tarragon (chopped)

2 TBS R-C Ranch S & P Blend

INSTRUCTIONS

1. Toast sourdough bread in pan with two tablespoons of extra virgin olive oil.

2. Combine R-C Ranch Tenderloin, shallot, lemon zest and juice, egg yolk, cornichons, Dijon mustard, parsley and tarragon in mixing bowl. Mix well.

3. Add olive oil into mixture one tablespoon at a time.

4. Season with R-C Ranch S & P Blend to taste.

5. Cover with plastic wrap.

6. Place in refrigerator for at least 30 minutes before serving.

FLAT IRON STEAK INGREDIENTS

1 R-C Ranch Flat Iron Steak

4 TBS R-C Ranch SP&G Blend

3 TBS R-C Ranch Beef Tallow

3 TBS butter

5 sprigs thyme

6 cloves roasted garlic

INSTRUCTIONS

1. Season flat iron steak with R-C Ranch SP & G Blend.

2. Leave flat iron steak out on counter to temper for 30 minutes.

3. Heat cast iron on stove top over low heat for 20 minutes.

4. Add R-C Ranch Beef Tallow to pan.

5. Turn up heat to medium-high.

6. Place flat iron in pan and sear for 4 minutes.

7. Flip and sear flat iron steak for 4 minutes.

8. Add butter, garlic and thyme.

9. Baste flat iron steak with butter for 2 minutes.

10. Remove flat iron from pan and let rest for 5 minutes.

11. Slice against the grain and serve.

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CHIMICHURRI SAUCE INGREDIENTS

2 bunches Italian flat leaf parsley (roughly chopped)

2 bunches cilantro (roughly chopped)

2 shallots (minced)

1/3 cup garlic (minced)

2 tsp crushed red pepper

2 lemons, zested & juiced

1 1/2 cups red wine vinegar

2 cups vegetable oil

1 cup extra virgin olive oil

Tabasco, to taste

R-C Ranch S&P Blend, to taste

INSTRUCTIONS

1. Combine parsley, cilantro, shallot, garlic, crushed red pepper, lemon juice, and zest in mixing bowl.

2. Add red wine vinegar and mix.

3. Whisk in vegetable oil and extra virgin olive oil.

4. Season to taste with tabasco and R-C Ranch S&P Blend.

INGREDIENTS

6 slices R-C Ranch Beef Bacon

6 stalks of jumbo asparagus

2 TBS R-C Ranch Beef Tallow

1/2 cup white wine

1 lemon, juiced

INSTRUCTIONS

1. Wrap one slice of R-C Ranch Beef Bacon around one stalk of asparagus.

2. Complete with remaining bacon and asparagus.

3. Place empty pan on stove top over low heat for 5 minutes.

4. Add R-C Ranch Beef Tallow to pan.

5. Turn up heat to medium.

6. Place bacon wrapped asparagus in pan.

7. Brown on all sides for 8-9 minutes, allowing bacon to render fat.

8. Deglaze pan with white wine and lemon juice to add extra flavor while asparagus finishes cooking.

9. Remove from pan and serve.