Type what you have

Ingredients

• ✓ rock salt
• milk
• half and half
• sugar
• vanilla extract
• ice cube

Instructions

1. 1 Combine milk, half-and-half, sugar, and vanilla extract in a pint-size resealable plastic bag; seal tightly.
2. 2 Place pint-size bag of milk mixture, scoop of ice, and 3 tablespoons rock salt into a gallon-size resealable plastic bag; seal tightly.
3. 3 Rock gallon-size bag back and forth (do not shake) until thickens into ice cream, about 10 minutes. Wipe salt from top of the pint-size bag before opening to prevent salt from getting into ice cream.

By JOLEANB

Ingredients

• ✓ rock salt
• coconut oil
• cocoa powder
• honey
• stevia powder
• strawberry
• coconut oil
• sunflower seed butter
• honey
• lemon
• vanilla bean

Instructions

1. 1 Whisk 2 cups coconut oil, cocoa powder, 1/2 cup honey, and stevia powder together in a bowl until smooth.
2. 2 Blend strawberries, 1/4 cup coconut oil, sunflower seed butter, 2 tablespoons honey, lemon juice, vanilla bean seeds, and rock salt in a food processor until smooth; transfer to a bowl and refrigerate.
3. 3 Pour 1/2 the chocolate mixture into the bottoms of truffle molds or ice cube trays; freeze until partially hardened, about 10 minutes. Keep the remaining chocolate at room temperature.
4. 4 Spoon 1 1/2 teaspoons to 1 tablespoon strawberry filling over frozen chocolate; top each with remaining chocolate, filling molds to the top. Freeze truffles until set, about 15 minutes more.

By Love2CookMommy

Ingredients

• ✓ rock salt
• prime rib roast
• mustard
• cream
• horseradish

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Line a roasting pan with aluminum foil.
2. 2 Liberally coat roast with mustard so that it is entirely covered. Put a thick layer of rock salt on the foil in the roasting pan, about the size of the bottom of roast. Set roast on salt and press down to embed salt into mustard. Completely cover roast with rock salt, pressing it into mustard. (A lot of salt will fall off into the pan, but that doesn't hurt anything).
3. 3 Bake, uncovered, in the preheated oven until internal temperature reaches 145 degrees F (65 degrees C), about 1 hour. Let stand for 15 minutes.
4. 4 Meanwhile, whip cream in a mixing bowl until stiff peaks form. Fold in horseradish to taste.
5. 5 The roast will be encased in a shell of salt. Hit the shell sharply with the back of a knife; it will crack open and start to fall off. Remove the shell.
6. 6 Place roast on a cutting board. Slice and serve with horseradish sauce.

By Dorothy Young

Ingredients

• ✓ rock salt
• standing rib roast
• onion soup mix
• black pepper
• all-purpose flour
• rosemary
• water

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Rinse roast and pat dry with paper towels. Mix soup mix and pepper together in a small bowl; rub generously over all sides of roast. Place roast onto a clean, dry baking sheet; let rest for 30 to 45 minutes.
3. 3 Mix rock salt, flour, and rosemary together in a bowl. Gradually pour in water and mix by hand (wear gloves if desired) until batter is thick and paste-like, adding more water if necessary.
4. 4 Spread salt batter into the bottom of a roasting pan to make a 1/2- to 3/4-inch-thick layer; reserve 1 to 2 cups batter. Place roast, with the bones facing down, on batter in the center of the pan. Pull batter up and around roast until meat is completely covered. Pat on extra batter if necessary. Insert an oven-safe meat thermometer into the roast so its gauge will be visible from the front of the oven.
5. 5 Cook in the preheated oven for 15 to 20 minutes. Remove from the oven and patch any holes or breaks in the coating with remaining salt batter.
6. 6 Return roast to the oven and cook until internal temperature reaches 130 degrees F (54 degrees C), about 3 hours, or to desired doneness. Remove from the oven and let rest until internal temperature reaches 140 degrees F (60 degrees C), 20 to 30 minutes.
7. 7 Chip off and discard salt crust, then slice and serve.

By Chuck Dagel

Ingredients

• ✓ rock salt
• standing rib roast
• black pepper
• rosemary
• all-purpose flour
• water
• bacon
• butter
• mushroom
• au jus gravy mix
• water
• red wine

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C). Rinse the roast, and pat dry with paper towels. Sprinkle black pepper and rosemary over the top and sides of the meat, and set aside.
2. 2 In a large bowl, mix the rock salt with the flour, and slowly work in 3/4 cup of cold water or as needed, about 1 tablespoon at a time, to make a sticky paste. Place a 1/2-inch thick layer of the rock salt paste into the bottom of a roasting pan. Lay the meat, ribs down, onto the paste. Lay the bacon strips over the top of the roast. Smear rock salt paste liberally all over the roast, coating the top, sides, and bottom of the meat. Reserve about 1/4 cup of the paste.
3. 3 Bake the roast in the preheated oven until seared and brown, 20 to 30 minutes. Remove the roast from the oven, and check for holes in the paste coating; repair with reserved paste. Reduce oven temperature to 325 degrees F (165 degrees C). Return the roast to the oven, and cook until browned and an instant-read meat thermometer inserted into the thickest part of the meat, not touching bone, reads 130 degrees F (54 degrees C) for medium-rare, about 1 more hour. Remove the roast, and allow to stand for about 30 minutes. Temperature will rise to 140 to 145 degrees F (60 to 65 degrees C) as it rests.
4. 4 Melt butter in a large skillet over medium heat, and cook and stir the mushrooms until browned and their liquid has almost evaporated, about 15 minutes. Stir in 6 cups of cold water, and whisk in the au jus gravy mix until smooth. Stir in the red wine. Bring the sauce to a boil, reduce heat, and simmer, stirring constantly, until the sauce has thickened.
5. 5 To serve, break off and discard the salt crust from the meat; slice, and serve with mushroom gravy.

By Cajun Girl

Ingredients

• ✓ rock salt
• cabbage
• carrot
• vinegar
• vegetable oil
• white sugar
• sesame oil
• sesame seed
• cayenne pepper
• salt

Instructions

1. 1 Combine cabbage and rock salt together in a bowl. Let stand 15 minutes, stirring often. Rinse lightly and drain.
2. 2 Mix cabbage, carrot, vinegar, vegetable oil, sugar, sesame oil, sesame seeds, cayenne pepper, and salt together in a bowl. Refrigerate until chilled, at least 30 minutes.

By Heather Johnson Carpenter