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Onion Pot Roast Recipe

Ingredients

1 (4-pound) boneless beef chuck roast
1 1/2 cups beef broth
1 tablespoon olive oil or vegetable oil
3/4 cup beer
1 teaspoon salt
2 tablespoons packed brown sugar
1/2 teaspoon pepper
3 tablespoons Dijon mustard
6 medium onions, sliced
2 tablespoons cider vinegar

Instructions:


Trim excess fat from beef. Heat oil in 10-inch skillet over medium-high heat. Cook beef in oil about 10 minutes, turning occasionally, until brown on all sides. Sprinkle with salt and pepper.

Place onions in 3 1/2- to 6-quart slow cooker. Place beef on onions. Mix remaining ingredients; pour over beef and onions. Cover and cook on low heat setting 8 to 10 hours or until beef is tender.

Remove beef and onions from cooker, using slotted spoon. Cut beef into slices. Skim fat from beef juices in cooker if desired. Serve beef with juices.

 

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RANCH HASH

Ingredients

3 medium potatoes (diced small)
1 lb. lean ground beef (93/7 or 94/6)
1 medium onion
¼ tsp garlic salt
1 ¼ tsp seasoned pepper
1 tsp chili powder (I sometimes add more for a stronger kick.)
1 pinch of crushed red peppers

Directions

1. Dice the potatoes and half of the onion.
2. Heat the pan on medium heat.
3. Place the meat/potatoes/onions into the pan. Stir and chop up the ground beef in the pan.
4. Add the spices and stir.
5. Cut the other half of the onion in bigger pieces. About 15 minutes into the cooking, add these onions.
6. Stir as needed - approximate cooking time 30 to 45 minutes - check the flavor to see if more spices are needed.

Three ways of eating the dish:
A. Plain
B. Add shredded cheese of choice. I like the four blend but cheddar works well.
C. Add ketchup to taste
Garlic Bread really goes well with this dish.

 

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Ziti Alfredo

cooked ziti pasta
1/2 cup butter
1 (8 ounce) package cream cheese
2 teaspoons garlic powder
2 cups milk
6 ounces grated parmesan cheese
1/8 teaspoon ground black pepper
parsley flakes (optional)

1. Melt butter in a medium, non-stick saucepan over medium heat.
2. Add cream cheese and garlic powder, stirring with wire whisk until smooth.
3. Add milk, a little at a time, whisking to smooth out lumps.
4. Stir in Parmesan and pepper. Remove from heat when sauce reaches desired consistency.
5. Sauce will thicken rapidly, thin with milk if cooked too long. Toss with hot pasta to serve.
6. ENJOY.

 

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Onion Potato Gratin

1 1/2 pounds Yukon Gold potatoes, peeled, cut into 1/4 inch thick slices
3/4 pound onions, thinly sliced
1 cup (packed) grated Gruyere cheese (about 4 oz)
8 Tbsp (packed) freshly grated Parmesan cheese (about 2 oz)
2/3 cup whipping cream

Preheat oven to 400°friend .
1 Combine Yukon Gold potatoes and sliced onions in heavy large saucepan. Add enough water to cover. Bring water to boil. Reduce heat and simmer until potatoes are almost tender, about 3 minutes. Drain potato onion mixture well.
2 Arrange half of potato-onion mixture in 11x7 inch glass baking dish. Sprinkle with salt and pepper. Sprinkle mixture with 1/3 cup Gruyere cheese and then 2 Tbsp of Parmesan cheese.
3 Arrange remaining potato-onion mixture atop cheeses. Pour cream over. Sprinkle with salt and pepper. Sprinkle the remaining 2/3 cup of Gruyere and 6 Tbsp of Parmesan cheese. (Can be prepared 8 hours in advance. Cover and refrigerate.)
4 Bake gratin uncovered in 400°friend oven until cream thickens, about 25 minutes. Remove from oven. Preheat broiler. Broil gratin until top is golden, about 2 minutes.

 

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Pork-Pineapple Quick Stir Fry

Ingredients
1 pound Pork Tenderloin - or boneless chops
4 Green Onions
1 tablespoon Soy sauce - low sodium
3 cloves Garlic
2 teaspoons Dry Sherry
1 teaspoon Fresh Ginger
1 teaspoon White Wine vinegar
Cooking Spray as required
1 cup Fresh Pineapple diced

Instructions
Mix together the soy sauce, vinegar, and sherry in a large bowl.
Remove all visible fat from the pork then slice across the grain into 1/4 inch slices. Place the pork in the bowl and stir to assure all pieces are wet. Set aside for at least 15 minutes while preparing the rest of the dish.

While the pork is marinating, finely chop the garlic and ginger. Thinly slice the onions, separating the green from the white portions. Cut the pineapple into thin, (small bite-size) pieces.

With everything prepped and at hand, heat a wok or deep frying pan (sprayed very lightly with oil) until it's not quite smoking. Quick fry the ginger in the pan followed in 1 minute by the whites of the opnions, About a minute later add the garlic. . As the garlic lightly bowns and other other items soften pull the pork from the marinade with a slotted spoon and add it to the pan. Stir this mixture gently while the pork cooks. When it's starting to turn brown around the edges of the pork, add the pineapple and reduce the heat. The pineapple will heat through and start to caramelize. That's when you serve the dish alongside (or over if you wish) hot steamed rice, garnished with the green onion slices.

 

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Rosemary Lemon Roasted Turkey

Ingredients:

6 sprigs rosemary
3 lemons, cut into fourths
12 pounds turkey
2 tablespoons vegetable oil
1 teaspoon garlic salt



Directions:
Heat oven to 325 friend.

Place rosemary and lemon fourths in cavity of turkey. Place turkey, breast side up, on rack in shallow roasting pan. Brush with oil, sprinkle with garlic salt. Bake uncovered 3 hours 30 minutes to 4 hours or until thermometer reads 180 friend and juice of turkey is no longer pink when center of thigh is cut. Let stand 15 minutes before serving.

 

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Easy Pesto Pinwheels

1 can (8oz.) Pillsbury refrigerated crescent dinner rolls
1/4 cup basil pesto
1/4 cup chopped roasted red peppers (from a jar)

Heat oven to 350 degrees. Unroll dough and separate into 4 rectangles; firmly press perforations to seal. Spread pesto over each rectangle to within 1/4 inch of edges. Sprinkle with roasted red peppers. Starting with one short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 6 slices; place cut side down on ungreased cookie sheet. Bake 13-17 mins. or until edges are golden brown. Remove immediately from sheet and serve warm.

 

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Celery Smashers with Cream Gravy

INGREDIENTS:
5 large russet potatoes, peeled
and cubed
3 tablespoons butter, divided
1/3 cup diced celery hearts
1/3 cup finely chopped onion
1/4 cup heavy cream
1/2 teaspoon celery salt
freshly ground black pepper to
taste

2 teaspoons butter
1 1/2 tablespoons all-purpose
flour
1 cup chicken broth
1/3 cup heavy cream
1/2 teaspoon onion powder
DIRECTIONS:
1.Bring a large pot of salted water to a boil. Add potatoes and cook until tender, about 15 minutes. Drain.2.Meanwhile, melt 1 tablespoon butter in a small saucepan over medium heat. Saute celery and onion for about 8 minutes, or until tender.3.To the cooked potatoes add the celery and onion, 2 tablespoons butter, 1/4 cup cream, celery salt and ground black pepper. With an electric mixer on low, beat until desired consistency is reached.4.To make the gravy melt 2 teaspoons butter in a small saucepan. Add flour and cook 5 minutes, stirring constantly. Gradually whisk in chicken broth and cook over medium-high heat until thickened. Stir in 1/3 cup cream and onion powder; heat through.

 

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Low Fat Fiesta Mac'n'Cheese

1/3 cup onions, minced
3 1/2 cups cooked macaroni
1 3/4 cups fat free sharp cheddar cheese, shredded
2 teaspoons fresh parsley
1/2 cup fat-free evaporated milk
1 3/4 cups low fat cottage cheese or fat-free cottage cheese
2 tablespoons Dijon mustard
1 (15 ounce) jar salsa
3 boneless skinless chicken breasts

1. Preheat oven to 350. Saute onions and chicken (cut into bite-sized pieces) until cooked. Add mac, cheddar and parsley.
2. Process milk, cottage cheese and seasoning until smooth.
3. Stir into mixture and salsa into the chicken and mac. Bake uncovered for about 20 minutes, until slightly browned. Add about 1/4c. bread crumbs to top if you like that crusty top.

 

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Chicken Paprika

2 Tbls. shortening
2 onions finely chopped
2 Tbls. sweet Hungarian paprika
2 chickens...cut in serving pieces(5lbs. total)
1/2 cup chicken broth
4 ripe plum tomatoes, peeled and finely diced
1 red bell pepper, finely diced
salt to taste
1/2 cup sour cream
1 Tbls. flour
noodles for serving

Heat shortening in a Dutch oven over low heat. Wilt the onion over the low heat for 10-15 mins. Do not brown. Sprinkle with paprika and cook stirring for 1 minute. Add the chicken, broth, tomatoes and red pepper. Season with salt and stir to combine. Bring to a boil, reduce heat to med-low, then simmer - do not boil- partially covered for 50 mins. stirring occasionally.
While chicken is cooking, mix the sour cream and flour together in a small bowl; set aside. When the chicken has cooked for 50 mins., remove to a bowl. Cook the sauce over med. heat uncovered for 10 mins to reduce it slightly. Pour 1/2 cup of sauce into the sour cream mixture and whisk until smooth, then slowly whisk back into the sauce pot. Adjust seasonings. Return chicken to pot, covering well with sauce. Heat through over low heat. Serve over noodles.

 

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Chili Chicken Stew

"Chicken broth and condensed cream of chicken soup form the base for this chicken stew with stewed tomatoes and mixed vegetables."

INGREDIENTS:

2 tablespoons vegetable oil

1 green bell pepper, chopped

1 onion, chopped

1 (10.75 ounce) can
condensed cream of chicken
soup

2 (14.5 ounce) cans chicken
Broth (I put in one can)

1 teaspoon chili powder

2 cups cubed, cooked chicken
meat (I put in one can of chicken meat)

1 (14.5 ounce) can diced
Tomatoes

1 (16 ounce) package frozen
mixed vegetables (I put in frozen Italian green beans, frozen sugar snap peas, can of corn, can of white kidney beans)

DIRECTIONS:

1.In a saucepan over medium heat, heat oil. Cook green bell pepper and onion until tender, stirring often.
2.Add cream of chicken soup, broth, chili powder and cooked chicken. Bring to a boil and then simmer for 10 minutes.
3.Add tomatoes and mixed vegetables. Cook for 30 minutes and then serve.

 

[moreluck]

Spanish Pork Chop And Rice Casserole

Ingredients:
6 shoulder pork chops
salt and pepper
2 bell peppers, chopped
1/2 cup chopped onion
1 1/2 cup rice
1 can (15 ounce size) tomato sauce
1 cup water



Directions:
Sprinkle pork chops with salt and pepper. Place in a single layer in a 13x9x2-inch baking pan.

Cut 6 1/2-inch thick rings from the green peppers, discarding seeds, stems, and membranes. Chop remaining green bell pepper and set aside.

Place a pepper ring on each pork chop. Spoon rice into and around the pepper rings. Combine remaining chopped green pepper with the tomato sauce, water, onion, 1-1/4 teaspoons salt and 1/4 teaspoon pepper. Pour sauce over pork chops and rice.

Cover the dish tightly with foil and bake at 350? for about 1 hour, or until rice is tender. Baste rice with the tomato sauce mixture a few times during baking.

 

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Tenn. Pride Country Kitchen Casserole

1½ lbs Country sausage (hot or mild)
1 (5 1/2oz) package herb seasoned croutons
2 cup shredded sharp cheddar cheese
2 cup shredded pepper jack cheese
1/4 cup minced onion
8 eggs
2 cup half and half
1 1/2 cup milk
1 1/2 tsp. dry hot mustard
Salt and pepper to taste
Chopped red and green peppers, for garnish

Cook sausage in large skillet until browned. Drain, crumble and set aside. Spread croutons on bottom of lightly greased 9x13-inch baking dish. Cover croutons with cheddar and pepper jack cheeses. Sprinkle cooked sausage and onion over cheeses. In a large bowl, beat together eggs, cream, milk, mustard, salt and pepper; pour mixture evenly over sausage. Cover and refrigerate casserole for 8 hours. Bake at 350° for 45 to 60 minutes. Let stand 20 minutes before serving. Garnish with chopped peppers.

 

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Korean Barbeque Chicken

1 pack chicken
1 cup soy sauce
3/4 cup sugar
1 tsp vegetable oil
1-1/2 tbsp garlic (finely chopped)
1 tbsp ginger (grated)
2 tbsp green onion (chopped, add some of the lower white part of the stalk)
1/2 tbsp chili pepper powder
1 onion

Mix all the ingredients (except chicken) in a non-metallic bowl. Marinate chicken for at least 5 hours. Grill or bake.

 

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Italian Sausage Skillet


2c (dry) rotini or other spiral pasta
12 oz hot Italian sausage (1/2 inch thick)
2 tbsp oil
1 can Italian stewed tomatoes
1 can tomato paste
1cup chicken broth
1 can green beans
Parmesan (grated)

COOK PASTA, Brown sausage in pan with oil 5 mins, drain fat. Stir in Tomatoes, paste, broth & beans. Bring to boil, reduce heat, simmer covered 10 mins. Stir in pasta, sprinkle with cheese.

 

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Potato & Leek Soup

4 oz. butter
5 cups chopped leeks
2 stalks celery, chopped
1 large onion, chopped
3-4 cups potatoes, roughly chopped
2 qts. chicken broth
1-2 cups heavy cream
Salt & Pepper to taste

Melt the butter in a saucepan. Add the leeks, celery and onion. Saute until golden and soft. Add potatoes and chicken stock. Cover and bring to a boil. Reduce heat and simmer until potatoes are cooked through. Mash the veggies, heat the cream in the microwave and then add to pot. Salt & pepper to taste and serve.

 

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Olive Garden Roasted Potatoes

Ingredients:
1 1/2 pounds potatoes
4 tablespoons extra virgin olive oil
8 garlic clove
tablespoons chopped fresh rosemary
salt and pepper, to taste

Directions: Preheat oven to 450 friend. Wash and dry potatoes then cut in wedges. Toss potatoes in oil and seasoning. Cook 25-30 minutes. Shake the pan occasionally for even roasting. Serve immediately.

 

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Somebody's Grandma's Meatloaf

1 lb ground beef
1 egg
1 tablespoon Worcestershire sauce
1 dash salt
1 dash pepper
2-3 tablespoons ketchup
1 tablespoon dried onion flakes
9 whole-wheat crackers, crushed
ketchup
oregano
bacon

1. Preheat oven to 350 degrees.
2. Combine all but last three ingredients. Put into loaf pan.
3. Spread top with thin layer of kethup, sprinkle with oregano and cover with strips of bacon.
4. Cook approximately 1-1 1/2 hours.

 

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Mai Tai Steaks

1 1/2-2 lbs flank steaks
1 (1 ounce) package instant meat marinade, Adolph's
2/3 cup pineapple juice
2 tablespoons dark rum or light rum
1/2 teaspoon ground ginger

1. Pierce all surfaces of meat.
2. Mix together all ingredients except the Flank Steak.
3. Pour mixture over steak and marinade 3-4 hours turning occasionally.
4. Barbecue on HIGH heat 3-4 minutes per side to "doneness" desired. (I like to cook my meat longer).
5. Slice in one inch strips across grain to serve.

 

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Kahlua Velvet Frosty (adults only)

Ingredients:
1 cup Kahlua
1 cup half-and-half
1 pint vanilla ice cream
1/8 teaspoon almond extract
ice cubes

Directions:
Process all ingredients except ice cubes, in a blender until smooth.

Add ice until liquid reaches the 5-cup mark on the blender container; process until smooth and serve immediately