Ingredients
6 pounds pork butt roast
garlic salt to taste
1 (18 ounce) bottle hickory flavored barbecue sauce
8 hamburger buns
Directions
Preheat oven to 350 degrees F (175 degrees C). Place roast in a 9x13 inch pan, sprinkle with garlic salt, and cover with foil.
Bake in preheated oven for 3 to 4 hours, or until a meat thermometer inserted reads 160 degrees F (70 degrees C.) Preheat an outdoor grill for high heat and lightly oil grate.
Grill roast for 10 minutes on each side. Return roast to the pan, and shred the meat using two forks. Stir in barbecue sauce, and return to the oven for 20 minutes, or until heated through. Spoon meat onto buns.
5/21/2011
Yummy or not :Angel Hair Shrimp Bake recipe.
Ingredients
1 (9 ounce) package refrigerated angel hair pasta
1 1/2 pounds uncooked medium shrimp, peeled and deveined
3/4 cup crumbled feta cheese
1/2 cup shredded Swiss cheese
1 (16 ounce) jar chunky salsa
1/2 cup shredded Monterey Jack cheese
3/4 cup minced fresh parsley
1 teaspoon dried basil
1 teaspoon dried oregano
1 cup half-and-half cream
1 cup plain yogurt
Directions
In a greased 13-in. x 9-in. x 2-in. baking dish, layer half of the pasta, shrimp, feta cheese, Swiss cheese and salsa. Repeat layers. Sprinkle with Monterey Jack cheese, parsley, basil and oregano.
In a small bowl, whisk eggs, cream and yogurt; pour over casserole. Bake, uncovered, at 350 degrees F for 25-30 minutes or until shrimp turn pink and pasta is tender. Let stand for 5 minutes before serving.
1 (9 ounce) package refrigerated angel hair pasta
1 1/2 pounds uncooked medium shrimp, peeled and deveined
3/4 cup crumbled feta cheese
1/2 cup shredded Swiss cheese
1 (16 ounce) jar chunky salsa
1/2 cup shredded Monterey Jack cheese
3/4 cup minced fresh parsley
1 teaspoon dried basil
1 teaspoon dried oregano
1 cup half-and-half cream
1 cup plain yogurt
Directions
In a greased 13-in. x 9-in. x 2-in. baking dish, layer half of the pasta, shrimp, feta cheese, Swiss cheese and salsa. Repeat layers. Sprinkle with Monterey Jack cheese, parsley, basil and oregano.
In a small bowl, whisk eggs, cream and yogurt; pour over casserole. Bake, uncovered, at 350 degrees F for 25-30 minutes or until shrimp turn pink and pasta is tender. Let stand for 5 minutes before serving.
Yummy or not :Best Marinara Sauce Yet recipe.
Ingredients
2 (14.5 ounce) cans stewed tomatoes
1 (6 ounce) can tomato paste
4 tablespoons chopped fresh parsley
1 clove garlic, minced
1 teaspoon dried oregano
1 teaspoon salt
1/4 teaspoon ground black pepper
6 tablespoons olive oil
1/3 cup finely diced onion
1/2 cup white wine
Directions
In a food processor place Italian tomatoes, tomato paste, chopped parsley, minced garlic, oregano, salt, and pepper. Blend until smooth.
In a large skillet over medium heat saute the finely chopped onion in olive oil for 2 minutes. Add the blended tomato sauce and white wine.
Simmer for 30 minutes, stirring occasionally.
2 (14.5 ounce) cans stewed tomatoes
1 (6 ounce) can tomato paste
4 tablespoons chopped fresh parsley
1 clove garlic, minced
1 teaspoon dried oregano
1 teaspoon salt
1/4 teaspoon ground black pepper
6 tablespoons olive oil
1/3 cup finely diced onion
1/2 cup white wine
Directions
In a food processor place Italian tomatoes, tomato paste, chopped parsley, minced garlic, oregano, salt, and pepper. Blend until smooth.
In a large skillet over medium heat saute the finely chopped onion in olive oil for 2 minutes. Add the blended tomato sauce and white wine.
Simmer for 30 minutes, stirring occasionally.
Yummy or not :Artichoke Orzo Pilaf recipe.
Ingredients
1 medium leek, white portion only, chopped
1 cup uncooked orzo pasta
2 tablespoons olive or canola oil
1 (14.5 ounce) can reduced sodium chicken broth or vegetable broth
1 cup water
2 teaspoons Italian seasoning
1 (14 ounce) can water packed artichoke hearts, drained and chopped
2 tablespoons grated Parmesan cheese
Directions
In a nonstick skillet, saute leek and orzo in oil for 3 minutes or until leek is tender. Add the broth, water and Italian seasoning; bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until liquid is absorbed. Stir in artichoke hearts and Parmesan cheese. Serve immediately.
1 medium leek, white portion only, chopped
1 cup uncooked orzo pasta
2 tablespoons olive or canola oil
1 (14.5 ounce) can reduced sodium chicken broth or vegetable broth
1 cup water
2 teaspoons Italian seasoning
1 (14 ounce) can water packed artichoke hearts, drained and chopped
2 tablespoons grated Parmesan cheese
Directions
In a nonstick skillet, saute leek and orzo in oil for 3 minutes or until leek is tender. Add the broth, water and Italian seasoning; bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until liquid is absorbed. Stir in artichoke hearts and Parmesan cheese. Serve immediately.
Yummy or not :Butterscotch Apple Cookies recipe.
Ingredients
2 1/2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1 1/3 cups packed brown sugar
10 tablespoons butter, softened
2/3 cup apple juice
2 cups butterscotch chips
3/4 cup grated apple
3/4 cup chopped walnuts
2 tablespoons butter
1 cup confectioners' sugar
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets.
Mix together flour, cinnamon, baking soda and salt in medium bowl.
Beat brown sugar and 1/2 cup butter in large mixer bowl until creamy. Beat in egg. Gradually beat in flour mixture alternately with apple juice. Stir in 1 1/2 cups butterscotch chips, apple and 1/2 cup walnuts. Drop by slightly rounded tablespoon onto lightly greased cookie sheets.
Bake for 10 to 12 minutes, until lightly browned. Let stand 2 minutes; cool on wire racks.
While the cookies cool make the butterscotch glaze: Melt remaining butterscotch chips and 2 tablespoons butter in small, heavy saucepan over lowest possible heat.
When the butter and chips have melted remove the pan from heat and stir in 1 cup confectioners' sugar and 1 1/2 tablespoon apple juice until the glaze is smooth. Spread the glaze on the cooled cookies and sprinkle with remaining walnuts.
2 1/2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1 1/3 cups packed brown sugar
10 tablespoons butter, softened
2/3 cup apple juice
2 cups butterscotch chips
3/4 cup grated apple
3/4 cup chopped walnuts
2 tablespoons butter
1 cup confectioners' sugar
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets.
Mix together flour, cinnamon, baking soda and salt in medium bowl.
Beat brown sugar and 1/2 cup butter in large mixer bowl until creamy. Beat in egg. Gradually beat in flour mixture alternately with apple juice. Stir in 1 1/2 cups butterscotch chips, apple and 1/2 cup walnuts. Drop by slightly rounded tablespoon onto lightly greased cookie sheets.
Bake for 10 to 12 minutes, until lightly browned. Let stand 2 minutes; cool on wire racks.
While the cookies cool make the butterscotch glaze: Melt remaining butterscotch chips and 2 tablespoons butter in small, heavy saucepan over lowest possible heat.
When the butter and chips have melted remove the pan from heat and stir in 1 cup confectioners' sugar and 1 1/2 tablespoon apple juice until the glaze is smooth. Spread the glaze on the cooled cookies and sprinkle with remaining walnuts.
Yummy or not :Bubbie's Chopped Liver recipe.
Ingredients
2 1/4 pounds chicken livers
2 tablespoons vegetable oil, divided
1 large onion, chopped
2 carrots, grated
1 small onion, chopped
salt and pepper to taste
1 tablespoon chicken stock
Directions
Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel once cold.
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Place chicken livers on a baking sheet in a single layer and broil until the liver is no longer pink in the center and the juices run clear, about 3 minutes per side.
Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Stir in the chopped large onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Divide into two bowls and set aside. Place carrots in the same skillet. Cook and stir until the carrots have softened, about 5 minutes.
Place chicken livers, carrots, raw chopped onion, 1 hardboiled egg, half of the cooked onion, salt and pepper in a food processor. Process until smooth. Pour in the chicken stock and continue processing until the liver mixture is creamy and fluffy. Arrange the liver mixture in a bowl and top with the remaining cooked onion and grated hardboiled egg. Refrigerate for 4 hours before serving.
2 1/4 pounds chicken livers
2 tablespoons vegetable oil, divided
1 large onion, chopped
2 carrots, grated
1 small onion, chopped
salt and pepper to taste
1 tablespoon chicken stock
Directions
Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel once cold.
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Place chicken livers on a baking sheet in a single layer and broil until the liver is no longer pink in the center and the juices run clear, about 3 minutes per side.
Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Stir in the chopped large onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Divide into two bowls and set aside. Place carrots in the same skillet. Cook and stir until the carrots have softened, about 5 minutes.
Place chicken livers, carrots, raw chopped onion, 1 hardboiled egg, half of the cooked onion, salt and pepper in a food processor. Process until smooth. Pour in the chicken stock and continue processing until the liver mixture is creamy and fluffy. Arrange the liver mixture in a bowl and top with the remaining cooked onion and grated hardboiled egg. Refrigerate for 4 hours before serving.
Yummy or not :Black Bean Lasagna recipe.
Ingredients
1 tablespoon vegetable oil
2 onions, chopped
4 cloves garlic, chopped
1/2 green bell pepper, diced
1/2 red bell pepper, diced
1 (14.5 ounce) can chopped tomatoes
1 cup salsa
2 (15 ounce) cans black beans, drained and rinsed
salt and black pepper to taste
2 avocados - peeled, pitted, and mashed
1 tablespoon fresh lemon juice
12 (6 inch) corn tortillas, quartered
2 cups shredded Cheddar cheese
Directions
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch baking dish.
Warm oil in a large skillet over medium heat. Stir in onions, 3 cloves of chopped garlic, and green and red bell peppers. Cook until the onions are soft and translucent. Stir in tomatoes with juice, salsa, and black beans. Season with salt and pepper. Bring to a simmer, and cook about 3 minutes.
In a bowl, mash the avocados with 1 clove chopped garlic and lemon juice.
Place a layer of tortillas on the bottom of the baking dish. Spread 1/3 of the tomato and bean mixture on top. Spread 1/2 of guacamole on top, then sprinkle with 1/3 of cheese. Lay out another layer of tortillas. Top with half of the remaining tomato and bean mixture. Then spread remaining guacamole on top. Sprinkle with half the cheese. Repeat with remaining ingredients.
Bake in preheated oven for 35 minutes, or until sauce is bubbly.
1 tablespoon vegetable oil
2 onions, chopped
4 cloves garlic, chopped
1/2 green bell pepper, diced
1/2 red bell pepper, diced
1 (14.5 ounce) can chopped tomatoes
1 cup salsa
2 (15 ounce) cans black beans, drained and rinsed
salt and black pepper to taste
2 avocados - peeled, pitted, and mashed
1 tablespoon fresh lemon juice
12 (6 inch) corn tortillas, quartered
2 cups shredded Cheddar cheese
Directions
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch baking dish.
Warm oil in a large skillet over medium heat. Stir in onions, 3 cloves of chopped garlic, and green and red bell peppers. Cook until the onions are soft and translucent. Stir in tomatoes with juice, salsa, and black beans. Season with salt and pepper. Bring to a simmer, and cook about 3 minutes.
In a bowl, mash the avocados with 1 clove chopped garlic and lemon juice.
Place a layer of tortillas on the bottom of the baking dish. Spread 1/3 of the tomato and bean mixture on top. Spread 1/2 of guacamole on top, then sprinkle with 1/3 of cheese. Lay out another layer of tortillas. Top with half of the remaining tomato and bean mixture. Then spread remaining guacamole on top. Sprinkle with half the cheese. Repeat with remaining ingredients.
Bake in preheated oven for 35 minutes, or until sauce is bubbly.
Yummy or not :Baby Beet Salad recipe.
Ingredients
4 (14 ounce) cans baby beets - drained, rinsed, and quartered
2 (15.5 ounce) cans mandarin oranges, drained
1 large purple onion, cut into chunks
2 cups apple cider vinegar
2 cups orange juice
Directions
Stir the beets, oranges, onion, vinegar, and orange juice together in a bowl; serve immediately or chill until needed.
4 (14 ounce) cans baby beets - drained, rinsed, and quartered
2 (15.5 ounce) cans mandarin oranges, drained
1 large purple onion, cut into chunks
2 cups apple cider vinegar
2 cups orange juice
Directions
Stir the beets, oranges, onion, vinegar, and orange juice together in a bowl; serve immediately or chill until needed.
Yummy or not :Best Ever Chuck Wagon Chili recipe.
Ingredients
2 pounds ground beef
1 teaspoon butter
2 large white onions, chopped
2 green bell peppers, seeded and chopped
1 habanero pepper, chopped
3 (15 ounce) cans kidney beans, drained
3 (15 ounce) cans tomato sauce
1 tablespoon chili powder
2 teaspoons salt
1/2 teaspoon garlic salt
1 drop super-hot hot pepper sauce
Directions
In a large pot, cook the ground beef over medium heat until evenly browned. Drain off grease, and set aside.
Melt butter in a skillet over medium heat. Saute the onions, green pepper and habanero pepper until onions are translucent. Remove from heat. Transfer the onion mixture to the pot with the ground beef, and set the heat to medium.
Add the kidney beans and tomato sauce to the beef mixture, and season with chili powder, salt, garlic salt and hot pepper sauce. Bring to a simmer, and adjust seasonings to taste if necessary. Cover, reduce heat to low, and simmer for 1 hour, stirring occasionally.
2 pounds ground beef
1 teaspoon butter
2 large white onions, chopped
2 green bell peppers, seeded and chopped
1 habanero pepper, chopped
3 (15 ounce) cans kidney beans, drained
3 (15 ounce) cans tomato sauce
1 tablespoon chili powder
2 teaspoons salt
1/2 teaspoon garlic salt
1 drop super-hot hot pepper sauce
Directions
In a large pot, cook the ground beef over medium heat until evenly browned. Drain off grease, and set aside.
Melt butter in a skillet over medium heat. Saute the onions, green pepper and habanero pepper until onions are translucent. Remove from heat. Transfer the onion mixture to the pot with the ground beef, and set the heat to medium.
Add the kidney beans and tomato sauce to the beef mixture, and season with chili powder, salt, garlic salt and hot pepper sauce. Bring to a simmer, and adjust seasonings to taste if necessary. Cover, reduce heat to low, and simmer for 1 hour, stirring occasionally.
Yummy or not :Broccoli Chicken Stir-Fry recipe.
Ingredients
1 pound boneless, skinless chicken breasts cut into thin strips
2 teaspoons canola oil
2 medium carrots, julienned
2 cups broccoli florets
3 1/4 cups water, divided
3 teaspoons chicken bouillon granules
1 tablespoon reduced-sodium soy sauce
1/2 teaspoon ground ginger
1/4 cup cornstarch
4 cups hot cooked rice
Directions
In a large nonstick skillet or wok, stir-fry chicken in oil until no longer pink. Remove and keep warm. stir-fry the carrots and broccoli for 3-4 minutes or until crisp-tender. Remove and keep warm.
Add 3 cups water to the pan; bring to a boil. Add bouillon; stir until dissolved. Reduce heat. Add soy sauce, ginger, chicken and vegetables; cook for 5 minutes or until heated through. Combine the cornstarch and remaining water until smooth; stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice.
1 pound boneless, skinless chicken breasts cut into thin strips
2 teaspoons canola oil
2 medium carrots, julienned
2 cups broccoli florets
3 1/4 cups water, divided
3 teaspoons chicken bouillon granules
1 tablespoon reduced-sodium soy sauce
1/2 teaspoon ground ginger
1/4 cup cornstarch
4 cups hot cooked rice
Directions
In a large nonstick skillet or wok, stir-fry chicken in oil until no longer pink. Remove and keep warm. stir-fry the carrots and broccoli for 3-4 minutes or until crisp-tender. Remove and keep warm.
Add 3 cups water to the pan; bring to a boil. Add bouillon; stir until dissolved. Reduce heat. Add soy sauce, ginger, chicken and vegetables; cook for 5 minutes or until heated through. Combine the cornstarch and remaining water until smooth; stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice.
Yummy or not :Bundt Cake Fruit Celebration recipe.
Ingredients
1 (18.25 ounce) package strawberry cake mix
1 (16 ounce) package cream cheese frosting
1 (21 ounce) can light blueberry pie filling, refrigerated
Directions
Prepare and bake cake mix according to package directions for a 10 inch Bundt pan. Allow to cool completely.
Cover cake with cream cheese frosting. Pour pie filling over frosted cake.
1 (18.25 ounce) package strawberry cake mix
1 (16 ounce) package cream cheese frosting
1 (21 ounce) can light blueberry pie filling, refrigerated
Directions
Prepare and bake cake mix according to package directions for a 10 inch Bundt pan. Allow to cool completely.
Cover cake with cream cheese frosting. Pour pie filling over frosted cake.
Yummy or not :Applesauce Cornbread recipe.
Ingredients
1 cup all-purpose flour
1 cup fine cornmeal
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup sugar
3/4 cup skim milk
2 large eggs
1/4 cup unsweetened applesauce
Directions
Preheat oven to 425 degrees F (220 degrees C). Lightly grease an 8x8-inch baking pan.
In a bowl, mix together flour, cornmeal, baking soda, baking powder, salt, and sugar. In a separate bowl, stir together milk, eggs, and applesauce. Fold the wet mixture into the dry; mix together well. Then pour the combined mixture into baking pan.
Bake in the preheated oven until puffed and brown, about 15 to 20 minutes.
1 cup all-purpose flour
1 cup fine cornmeal
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup sugar
3/4 cup skim milk
2 large eggs
1/4 cup unsweetened applesauce
Directions
Preheat oven to 425 degrees F (220 degrees C). Lightly grease an 8x8-inch baking pan.
In a bowl, mix together flour, cornmeal, baking soda, baking powder, salt, and sugar. In a separate bowl, stir together milk, eggs, and applesauce. Fold the wet mixture into the dry; mix together well. Then pour the combined mixture into baking pan.
Bake in the preheated oven until puffed and brown, about 15 to 20 minutes.
Yummy or not :Big Apple Martini recipe.
Ingredients
1 cup crushed ice
6 fluid ounces vodka
1 fluid ounce apple jack
1 dash Calvados
Directions
In a mixing glass, combine crushed ice, vodka and applejack brandy. Stir and strain into 2 chilled cocktail glasses. Top with a splash of Calvados, garnish with a lady apple and serve.
1 cup crushed ice
6 fluid ounces vodka
1 fluid ounce apple jack
1 dash Calvados
Directions
In a mixing glass, combine crushed ice, vodka and applejack brandy. Stir and strain into 2 chilled cocktail glasses. Top with a splash of Calvados, garnish with a lady apple and serve.
Yummy or not :Blueberry Orange Bread recipe.
Ingredients
2 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup orange juice
1/3 cup water
2 tablespoons butter or margarine, melted
2 tablespoons grated orange peel
3/4 cup fresh or frozen blueberries
Directions
In a large bowl, combine the first five ingredients. In another bowl, combine egg, orange juice, water, butter and orange peel. Add to dry ingredients just until combined. Fold in the blueberries. Pour into a greased and floured 8-in. x 4-in. x 2-in. loaf pan. Bake at 350 degrees F for 65-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack.
2 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup orange juice
1/3 cup water
2 tablespoons butter or margarine, melted
2 tablespoons grated orange peel
3/4 cup fresh or frozen blueberries
Directions
In a large bowl, combine the first five ingredients. In another bowl, combine egg, orange juice, water, butter and orange peel. Add to dry ingredients just until combined. Fold in the blueberries. Pour into a greased and floured 8-in. x 4-in. x 2-in. loaf pan. Bake at 350 degrees F for 65-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack.
Yummy or not :Baked Beans II recipe.
Ingredients
1/2 pound bacon, chopped
1 onion, finely chopped
2 (15 ounce) cans baked beans
1/4 cup brown sugar
1/4 cup ketchup
1/4 cup prepared mustard
Directions
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Add the onion and saute until tender. Drain excess oil, if desired. Stir in the beans, brown sugar, ketchup and mustard. Cook, stirring occasionally, until bubbly.
1/2 pound bacon, chopped
1 onion, finely chopped
2 (15 ounce) cans baked beans
1/4 cup brown sugar
1/4 cup ketchup
1/4 cup prepared mustard
Directions
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Add the onion and saute until tender. Drain excess oil, if desired. Stir in the beans, brown sugar, ketchup and mustard. Cook, stirring occasionally, until bubbly.
Yummy or not :Braised Rabbit with Mushroom Sauce recipe.
Ingredients
1/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon garlic powder
3 tablespoons vegetable oil
1 (3 pound) dressed rabbit, cut up
1 (10.75 ounce) can condensed cream of mushroom soup
1 (8 ounce) can sliced mushrooms, drained
2 cloves garlic, minced
1 teaspoon Italian seasoning
1 cup water
1 1/2 cups baby carrots
6 potatoes, peeled and cut into 3/4 inch chunks
Directions
Combine flour, salt, pepper, and garlic powder in a bowl, and set aside. Heat the oil in a large skillet over medium heat. Coat each piece of rabbit with the seasoned flour mixture, and cook in the hot oil for 3 to 5 minutes per side, until the rabbit pieces are golden brown. Remove the rabbit from the skillet and set aside.
Preheat an oven to 325 degrees F (165 degrees C).
Mix together the mushroom soup, mushrooms, garlic, Italian seasoning, and water in a saucepan; bring to a boil over medium heat.
Place the browned rabbit pieces in a large roasting pan or Dutch oven with a lid, and cover the rabbit with the carrots and potatoes. Pour the mushroom sauce over the rabbit, carrots, and potatoes, cover, and bake in the preheated oven for 1 1/2 hours, until the rabbit and vegetables are tender and the sauce is bubbling.
1/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon garlic powder
3 tablespoons vegetable oil
1 (3 pound) dressed rabbit, cut up
1 (10.75 ounce) can condensed cream of mushroom soup
1 (8 ounce) can sliced mushrooms, drained
2 cloves garlic, minced
1 teaspoon Italian seasoning
1 cup water
1 1/2 cups baby carrots
6 potatoes, peeled and cut into 3/4 inch chunks
Directions
Combine flour, salt, pepper, and garlic powder in a bowl, and set aside. Heat the oil in a large skillet over medium heat. Coat each piece of rabbit with the seasoned flour mixture, and cook in the hot oil for 3 to 5 minutes per side, until the rabbit pieces are golden brown. Remove the rabbit from the skillet and set aside.
Preheat an oven to 325 degrees F (165 degrees C).
Mix together the mushroom soup, mushrooms, garlic, Italian seasoning, and water in a saucepan; bring to a boil over medium heat.
Place the browned rabbit pieces in a large roasting pan or Dutch oven with a lid, and cover the rabbit with the carrots and potatoes. Pour the mushroom sauce over the rabbit, carrots, and potatoes, cover, and bake in the preheated oven for 1 1/2 hours, until the rabbit and vegetables are tender and the sauce is bubbling.
Yummy or not :Banana Date Flaxseed Bread recipe.
Ingredients
1/2 cup flax seed
3 bananas, mashed
1/4 cup vegetable oil
1/2 cup white sugar
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup flax seed
1/2 cup chopped pitted dates
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch loaf pan. Use an electric coffee grinder or food processor to grind 1/2 cup flax seed; set aside.
In a large mixing bowl, beat together banana, oil, sugar and eggs. In a separate bowl, mix together flour, baking powder, baking soda, salt, ground flax seed and 1/4 cup whole flax seed. Gradually stir flour mixture into banana mixture. Fold in dates. Spoon batter into prepared loaf pan.
Bake in preheated oven for 55 to 60 minutes, or until a toothpick inserted into the loaf comes out clean.
1/2 cup flax seed
3 bananas, mashed
1/4 cup vegetable oil
1/2 cup white sugar
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup flax seed
1/2 cup chopped pitted dates
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch loaf pan. Use an electric coffee grinder or food processor to grind 1/2 cup flax seed; set aside.
In a large mixing bowl, beat together banana, oil, sugar and eggs. In a separate bowl, mix together flour, baking powder, baking soda, salt, ground flax seed and 1/4 cup whole flax seed. Gradually stir flour mixture into banana mixture. Fold in dates. Spoon batter into prepared loaf pan.
Bake in preheated oven for 55 to 60 minutes, or until a toothpick inserted into the loaf comes out clean.
Yummy or not :Banana Mallow Pie recipe.
Ingredients
1 3/4 cups cold milk
1 pkg. (4 serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
2 cups JET-PUFFED Miniature Marshmallows
1 cup thawed COOL WHIP Whipped Topping
2 medium bananas, sliced
1 (6 ounce) HONEY MAID Graham Pie Crust
Directions
Pour milk into large bowl. Add pudding mix; beat with wire whisk 2 minutes. Let stand 5 minutes. Add marshmallows and whipped topping; stir gently until well blended.
Place banana slices in crust; cover with pudding mixture.
Refrigerate at least 1 hour. Cut into 8 slices to serve. Store leftover pie in refrigerator.
1 3/4 cups cold milk
1 pkg. (4 serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
2 cups JET-PUFFED Miniature Marshmallows
1 cup thawed COOL WHIP Whipped Topping
2 medium bananas, sliced
1 (6 ounce) HONEY MAID Graham Pie Crust
Directions
Pour milk into large bowl. Add pudding mix; beat with wire whisk 2 minutes. Let stand 5 minutes. Add marshmallows and whipped topping; stir gently until well blended.
Place banana slices in crust; cover with pudding mixture.
Refrigerate at least 1 hour. Cut into 8 slices to serve. Store leftover pie in refrigerator.
Yummy or not :Amazing Pecan Coffee Cake recipe.
Ingredients
2 cups all-purpose flour
1/4 teaspoon salt
1 tablespoon baking powder
1 cup butter, softened
1 cup sour cream
1 1/2 cups white sugar
1 tablespoon vanilla extract
1/2 cup brown sugar
1 cup chopped pecans
1 teaspoon ground cinnamon
2 tablespoons butter, melted
Directions
Preheat oven to 350 degrees F (175 degrees C). Line a 9x13 inch pan with aluminum foil, and lightly grease with vegetable oil or cooking spray. Sift together the flour, baking powder, and salt; set aside.
In a large bowl, cream the butter until light and fluffy. Gradually beat in sour cream, then beat in sugar. Beat in the eggs one at a time, then stir in the vanilla. By hand, fold in the flour mixture, mixing just until incorporated. Spread batter into prepared pan.
To make the Pecan Topping: In a medium bowl, mix together brown sugar, pecans and cinnamon. Stir in melted butter until crumbly. Sprinkle over cake batter in pan.
Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack, and remove foil.
2 cups all-purpose flour
1/4 teaspoon salt
1 tablespoon baking powder
1 cup butter, softened
1 cup sour cream
1 1/2 cups white sugar
1 tablespoon vanilla extract
1/2 cup brown sugar
1 cup chopped pecans
1 teaspoon ground cinnamon
2 tablespoons butter, melted
Directions
Preheat oven to 350 degrees F (175 degrees C). Line a 9x13 inch pan with aluminum foil, and lightly grease with vegetable oil or cooking spray. Sift together the flour, baking powder, and salt; set aside.
In a large bowl, cream the butter until light and fluffy. Gradually beat in sour cream, then beat in sugar. Beat in the eggs one at a time, then stir in the vanilla. By hand, fold in the flour mixture, mixing just until incorporated. Spread batter into prepared pan.
To make the Pecan Topping: In a medium bowl, mix together brown sugar, pecans and cinnamon. Stir in melted butter until crumbly. Sprinkle over cake batter in pan.
Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack, and remove foil.
Yummy or not :Broccoli and Noodles Supreme recipe.
Ingredients
3 cups uncooked medium egg noodles
2 cups fresh or frozen broccoli flowerets
1 (10.75 ounce) can Campbell's� Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/2 cup sour cream
1/3 cup grated Parmesan cheese
1/8 teaspoon ground black pepper
Directions
Cook noodles according to package directions. Add broccoli for last 5 minutes of cooking time. Drain.
Mix soup, sour cream, cheese, pepper and noodle mixture in saucepan. Heat through.
3 cups uncooked medium egg noodles
2 cups fresh or frozen broccoli flowerets
1 (10.75 ounce) can Campbell's� Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/2 cup sour cream
1/3 cup grated Parmesan cheese
1/8 teaspoon ground black pepper
Directions
Cook noodles according to package directions. Add broccoli for last 5 minutes of cooking time. Drain.
Mix soup, sour cream, cheese, pepper and noodle mixture in saucepan. Heat through.
Yummy or not :Broccoli and Sausage Cavatelli recipe.
Ingredients
1 pound spicy Italian sausage
1/2 cup olive oil
4 cloves garlic, minced
1 (16 ounce) package cavatelli pasta
1 (16 ounce) package frozen broccoli
1/2 teaspoon crushed red pepper flakes
1/4 cup grated Parmesan cheese
Directions
In a skillet, fry sausage over medium heat until no longer pink; drain, and reserve.
In the same skillet, cook garlic in olive oil until golden.
Meanwhile, bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes or until done; drain. Three minutes before the end of the cooking time, add broccoli; drain with pasta.
In a large serving bowl, toss together the sausage, olive oil and garlic, cavatelli and broccoli, and Parmesan. Season with red pepper flakes.
1 pound spicy Italian sausage
1/2 cup olive oil
4 cloves garlic, minced
1 (16 ounce) package cavatelli pasta
1 (16 ounce) package frozen broccoli
1/2 teaspoon crushed red pepper flakes
1/4 cup grated Parmesan cheese
Directions
In a skillet, fry sausage over medium heat until no longer pink; drain, and reserve.
In the same skillet, cook garlic in olive oil until golden.
Meanwhile, bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes or until done; drain. Three minutes before the end of the cooking time, add broccoli; drain with pasta.
In a large serving bowl, toss together the sausage, olive oil and garlic, cavatelli and broccoli, and Parmesan. Season with red pepper flakes.
Yummy or not :Absolute Mexican Cornbread recipe.
Ingredients
1 cup butter, melted
1 cup white sugar
1 (15 ounce) can cream-style corn
1/2 (4 ounce) can chopped green chile peppers, drained
1/2 cup shredded Monterey Jack cheese
1/2 cup shredded Cheddar cheese
1 cup all-purpose flour
1 cup yellow cornmeal
4 teaspoons baking powder
1/4 teaspoon salt
Directions
Preheat oven to 300 degrees F (150 degrees C). Lightly grease a 9x13 inch baking dish.
In a large bowl, beat together butter and sugar. Beat in eggs one at a time. Blend in cream corn, chiles, Monterey Jack and Cheddar cheese.
In a separate bowl, stir together flour, cornmeal, baking powder and salt. Add flour mixture to corn mixture; stir until smooth. Pour batter into prepared pan.
Bake in preheated oven for 1 hour, until a toothpick inserted into center of the pan comes out clean.
1 cup butter, melted
1 cup white sugar
1 (15 ounce) can cream-style corn
1/2 (4 ounce) can chopped green chile peppers, drained
1/2 cup shredded Monterey Jack cheese
1/2 cup shredded Cheddar cheese
1 cup all-purpose flour
1 cup yellow cornmeal
4 teaspoons baking powder
1/4 teaspoon salt
Directions
Preheat oven to 300 degrees F (150 degrees C). Lightly grease a 9x13 inch baking dish.
In a large bowl, beat together butter and sugar. Beat in eggs one at a time. Blend in cream corn, chiles, Monterey Jack and Cheddar cheese.
In a separate bowl, stir together flour, cornmeal, baking powder and salt. Add flour mixture to corn mixture; stir until smooth. Pour batter into prepared pan.
Bake in preheated oven for 1 hour, until a toothpick inserted into center of the pan comes out clean.
Yummy or not :Asparagus 'Guacamole' recipe.
Ingredients
1 1/2 pounds asparagus, cut into small pieces
1 tablespoon fat-free Greek-style yogurt
1 tablespoon lime juice
1/4 cup chopped fresh cilantro
3 green onions, thinly sliced
1/2 jalapeno pepper, minced
1 tablespoon minced garlic
1 tomato, diced
1/2 teaspoon Worcestershire sauce
1 dash hot pepper sauce
salt and ground black pepper to taste
Directions
Place the asparagus into a steamer insert and set into a pot over one inch of water; bring the water to a boil. Place a cover on the pot and steam the asparagus for 5 minutes. Transfer the asparagus to the bowl of a food processor and puree until smooth.
Combine the asparagus puree with the yogurt, lime juice, cilantro, green onions, jalapeno pepper, garlic, tomato, Worcestershire sauce, and hot pepper sauce in a large bowl; gently stir to combine. Season with salt and pepper. Chill in refrigerator until completely cooled.
1 1/2 pounds asparagus, cut into small pieces
1 tablespoon fat-free Greek-style yogurt
1 tablespoon lime juice
1/4 cup chopped fresh cilantro
3 green onions, thinly sliced
1/2 jalapeno pepper, minced
1 tablespoon minced garlic
1 tomato, diced
1/2 teaspoon Worcestershire sauce
1 dash hot pepper sauce
salt and ground black pepper to taste
Directions
Place the asparagus into a steamer insert and set into a pot over one inch of water; bring the water to a boil. Place a cover on the pot and steam the asparagus for 5 minutes. Transfer the asparagus to the bowl of a food processor and puree until smooth.
Combine the asparagus puree with the yogurt, lime juice, cilantro, green onions, jalapeno pepper, garlic, tomato, Worcestershire sauce, and hot pepper sauce in a large bowl; gently stir to combine. Season with salt and pepper. Chill in refrigerator until completely cooled.
Yummy or not :Baked Apples in Caramel Cream recipe.
Ingredients
3 tablespoons brown sugar
1/4 cup hot water
4 large Rome beauty apples, cored
1 tablespoon lemon juice
12 individually wrapped caramels, unwrapped
1/2 cup whipping cream
Directions
Combine brown sugar and water in an 9-in. square baking dish. Peel the top half of each apple; brush with lemon juice. Place in the baking dish. Fill each with three caramels. Bake at 350 degrees F for 60-65 minutes or until apples are tender, basting every 20 minutes. Carefully lift apples, allowing any caramel in centers to drip into pan, and place in individual dessert dishes. Pour sauce into a small saucepan; add cream. Cook and stir over medium-low heat until sauce is smooth and thick. Spoon over apples; serve immediately.
3 tablespoons brown sugar
1/4 cup hot water
4 large Rome beauty apples, cored
1 tablespoon lemon juice
12 individually wrapped caramels, unwrapped
1/2 cup whipping cream
Directions
Combine brown sugar and water in an 9-in. square baking dish. Peel the top half of each apple; brush with lemon juice. Place in the baking dish. Fill each with three caramels. Bake at 350 degrees F for 60-65 minutes or until apples are tender, basting every 20 minutes. Carefully lift apples, allowing any caramel in centers to drip into pan, and place in individual dessert dishes. Pour sauce into a small saucepan; add cream. Cook and stir over medium-low heat until sauce is smooth and thick. Spoon over apples; serve immediately.
Yummy or not :Bananas 'N' Cream Bundt Cake recipe.
Ingredients
1/3 cup shortening
1 1/4 cups sugar
1 teaspoon vanilla extract
1 1/4 cups mashed ripe bananas
2 cups all-purpose flour
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
3/4 cup chopped walnuts
confectioners' sugar
Directions
In a mixing bowl, cream the shortening and sugar. Add the eggs, one at a time, beating well after each addition. Blend in vanilla. Add bananas and mix well. Combine flour, baking powder, baking soda and salt; add to the creamed mixture alternately with sour cream, stirring just until combined. Stir in walnuts. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350 degrees F for 50 minutes or until cake tests done. Cool 10 minutes in pan before removing to a wire rack to cool completely. Dust with confectioners' sugar before serving.
1/3 cup shortening
1 1/4 cups sugar
1 teaspoon vanilla extract
1 1/4 cups mashed ripe bananas
2 cups all-purpose flour
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
3/4 cup chopped walnuts
confectioners' sugar
Directions
In a mixing bowl, cream the shortening and sugar. Add the eggs, one at a time, beating well after each addition. Blend in vanilla. Add bananas and mix well. Combine flour, baking powder, baking soda and salt; add to the creamed mixture alternately with sour cream, stirring just until combined. Stir in walnuts. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350 degrees F for 50 minutes or until cake tests done. Cool 10 minutes in pan before removing to a wire rack to cool completely. Dust with confectioners' sugar before serving.
Yummy or not :Asian Bok Choy Salad recipe.
Ingredients
1/2 cup water
1/4 cup white sugar
1 lemon, juiced
3 tablespoons soy sauce
1/3 cup olive oil
2 medium heads bok choy
4 green onions, chopped
1 cup pine nuts
1 (5 ounce) can chow mein noodles
Directions
Mix water and sugar in a medium saucepan, and bring to a boil. Cook 5 minutes, stirring occasionally, until a light syrup has formed. Remove from heat, and mix in lemon juice, soy sauce, and olive oil. Refrigerate until serving.
In a medium bowl, toss together bok choy and green onions. Top with pine nuts and dried rice noodles. Sprinkle with the dressing to taste.
1/2 cup water
1/4 cup white sugar
1 lemon, juiced
3 tablespoons soy sauce
1/3 cup olive oil
2 medium heads bok choy
4 green onions, chopped
1 cup pine nuts
1 (5 ounce) can chow mein noodles
Directions
Mix water and sugar in a medium saucepan, and bring to a boil. Cook 5 minutes, stirring occasionally, until a light syrup has formed. Remove from heat, and mix in lemon juice, soy sauce, and olive oil. Refrigerate until serving.
In a medium bowl, toss together bok choy and green onions. Top with pine nuts and dried rice noodles. Sprinkle with the dressing to taste.
Yummy or not :Bright and Zesty Broccoli recipe.
Ingredients
1 tablespoon extra-virgin olive oil
1 1/2 tablespoons grated orange zest
1/2 teaspoon red pepper flakes
1 head broccoli, cut into small pieces with stalks peeled
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
2 tablespoons freshly squeezed orange juice
Directions
Heat the olive oil in a large skillet over medium heat; add the orange zest and red pepper flakes and allow to heat briefly, about 1 minute. Stir the broccoli into the mixture; season with salt and pepper. Continue cooking about 5 minutes more; transfer to a serving bowl. Pour the orange juice over the broccoli and toss to coat. Serve hot.
1 tablespoon extra-virgin olive oil
1 1/2 tablespoons grated orange zest
1/2 teaspoon red pepper flakes
1 head broccoli, cut into small pieces with stalks peeled
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
2 tablespoons freshly squeezed orange juice
Directions
Heat the olive oil in a large skillet over medium heat; add the orange zest and red pepper flakes and allow to heat briefly, about 1 minute. Stir the broccoli into the mixture; season with salt and pepper. Continue cooking about 5 minutes more; transfer to a serving bowl. Pour the orange juice over the broccoli and toss to coat. Serve hot.
Yummy or not :Awesome Slow Cooker Pot Roast recipe.
Ingredients
2 (10.75 ounce) cans condensed cream of mushroom soup
1 (1 ounce) package dry onion soup mix
1 1/4 cups water
5 1/2 pounds pot roast
Directions
In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. Place pot roast in slow cooker and coat with soup mixture.
Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours.
2 (10.75 ounce) cans condensed cream of mushroom soup
1 (1 ounce) package dry onion soup mix
1 1/4 cups water
5 1/2 pounds pot roast
Directions
In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. Place pot roast in slow cooker and coat with soup mixture.
Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours.
Yummy or not :Best Barbequed Burgers recipe.
Ingredients
1 pound ground beef
1 egg, beaten
1/4 cup quick cooking oats
1 tablespoon dried onion flakes
1/2 teaspoon seasoning salt
1 dash ground black pepper
2 tablespoons ketchup
1 teaspoon dry onion soup mix
Directions
Preheat an outdoor grill for high heat, and lightly oil grate.
In a large bowl, mix ground beef, egg, quick cooking oats, dried onion flakes, seasoning salt, pepper, ketchup, and dry onion soup mix. Form the mixture into about 4 burger patties.
Place burger patties on the prepared grill, and cook about 5 minutes on each side, to an internal temperature of 160 degrees F (63 degrees C).
1 pound ground beef
1 egg, beaten
1/4 cup quick cooking oats
1 tablespoon dried onion flakes
1/2 teaspoon seasoning salt
1 dash ground black pepper
2 tablespoons ketchup
1 teaspoon dry onion soup mix
Directions
Preheat an outdoor grill for high heat, and lightly oil grate.
In a large bowl, mix ground beef, egg, quick cooking oats, dried onion flakes, seasoning salt, pepper, ketchup, and dry onion soup mix. Form the mixture into about 4 burger patties.
Place burger patties on the prepared grill, and cook about 5 minutes on each side, to an internal temperature of 160 degrees F (63 degrees C).
Yummy or not :Apple Refrigerator Pickles recipe.
Ingredients
1 cup water
1 cup cider vinegar
1 cup white sugar
1 tablespoon whole allspice berries
1 tablespoon whole cloves
1 tablespoon ground nutmeg
1 tablespoon ground ginger
6 apples - peeled, cored and sliced
1/2 cup lemon juice
Directions
Place the water, cider vinegar, sugar, allspice, clove, nutmeg, and ginger into a small saucepan, and bring to a simmer over medium-high heat, stirring until the sugar dissolves.
Meanwhile, toss the sliced apples with the lemon juice, and pack into two sterilized 1 quart canning jars with lids and rings. Pour the boiling syrup over the apples, and affix the lids and rings.
Allow the jars to stand at room temperature until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Place in the refrigerator, and wait 1 week before opening.
1 cup water
1 cup cider vinegar
1 cup white sugar
1 tablespoon whole allspice berries
1 tablespoon whole cloves
1 tablespoon ground nutmeg
1 tablespoon ground ginger
6 apples - peeled, cored and sliced
1/2 cup lemon juice
Directions
Place the water, cider vinegar, sugar, allspice, clove, nutmeg, and ginger into a small saucepan, and bring to a simmer over medium-high heat, stirring until the sugar dissolves.
Meanwhile, toss the sliced apples with the lemon juice, and pack into two sterilized 1 quart canning jars with lids and rings. Pour the boiling syrup over the apples, and affix the lids and rings.
Allow the jars to stand at room temperature until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Place in the refrigerator, and wait 1 week before opening.
Yummy or not :Best Ever Split Pea recipe.
Ingredients
1 tablespoon olive oil
2 cups chopped onion
2 cups chopped carrot
2 cups finely chopped celery
1/2 tablespoon minced garlic
1 cup yellow split peas
1 cup green split peas
8 cups fat-free chicken broth
1 1/2 teaspoons salt-free seasoning blend
1 teaspoon salt
Directions
In a large pot or Dutch oven over medium heat, heat olive oil. Cook onion, carrot, celery and garlic until onion is translucent. Stir in yellow and green split peas, broth, seasoning and salt. Cover, bring to a boil, then reduce heat and simmer 2 1/2 hours, stirring frequently. Puree with a blender or food processor. Return to pot, heat through, and serve.
1 tablespoon olive oil
2 cups chopped onion
2 cups chopped carrot
2 cups finely chopped celery
1/2 tablespoon minced garlic
1 cup yellow split peas
1 cup green split peas
8 cups fat-free chicken broth
1 1/2 teaspoons salt-free seasoning blend
1 teaspoon salt
Directions
In a large pot or Dutch oven over medium heat, heat olive oil. Cook onion, carrot, celery and garlic until onion is translucent. Stir in yellow and green split peas, broth, seasoning and salt. Cover, bring to a boil, then reduce heat and simmer 2 1/2 hours, stirring frequently. Puree with a blender or food processor. Return to pot, heat through, and serve.
Yummy or not :Aussie Barbequed Boneless Leg of Lamb recipe.
Ingredients
1 cup vegetable oil
1/2 cup distilled white vinegar
2 cloves garlic, minced
1 tablespoon salt
1/2 teaspoon ground black pepper, or to taste
1 (3 pound) boneless leg of lamb, trimmed of fat
1/2 cup water
1/2 cup lemon juice
3/4 cup vegetable oil
2 1/2 cups tomato puree
2 cups chopped onion
2 tablespoons distilled white vinegar
2 teaspoons hot pepper sauce (e.g. Tabasco™)
1 teaspoon minced hot green chile peppers
2 cloves garlic, minced
1 tablespoon dry mustard powder
1 teaspoon salt
Directions
Whisk together 1 cup of vegetable oil, 1/2 cups of vinegar, 2 cloves minced garlic, 1 tablespoon salt, and black pepper in a bowl; pour into a resealable plastic bag. Add the trimmed lamb leg, coat with the marinade, squeeze out excess air, and seal the bag. Marinate at room temperature for 2 hours.
Meanwhile, stir together the water, lemon juice, 3/4 cup of vegetable oil, tomato puree, onion, 2 tablespoons of vinegar, hot sauce, minced chile, 2 cloves minced garlic, mustard powder, and 1 teaspoon of salt in a large saucepan. Bring to a boil over medium-high heat, then reduce heat to medium-low, and simmer 30 minutes until the onions have softened and the sauce has thickened.
Preheat an outdoor grill for medium-low heat, and lightly oil grate.
Remove lamb from marinade, and shake off excess. Discard remaining marinade. Cook on the preheated grill 1 1/2 to 2 hours, turning and basting frequently with the hot barbeque sauce.
1 cup vegetable oil
1/2 cup distilled white vinegar
2 cloves garlic, minced
1 tablespoon salt
1/2 teaspoon ground black pepper, or to taste
1 (3 pound) boneless leg of lamb, trimmed of fat
1/2 cup water
1/2 cup lemon juice
3/4 cup vegetable oil
2 1/2 cups tomato puree
2 cups chopped onion
2 tablespoons distilled white vinegar
2 teaspoons hot pepper sauce (e.g. Tabasco™)
1 teaspoon minced hot green chile peppers
2 cloves garlic, minced
1 tablespoon dry mustard powder
1 teaspoon salt
Directions
Whisk together 1 cup of vegetable oil, 1/2 cups of vinegar, 2 cloves minced garlic, 1 tablespoon salt, and black pepper in a bowl; pour into a resealable plastic bag. Add the trimmed lamb leg, coat with the marinade, squeeze out excess air, and seal the bag. Marinate at room temperature for 2 hours.
Meanwhile, stir together the water, lemon juice, 3/4 cup of vegetable oil, tomato puree, onion, 2 tablespoons of vinegar, hot sauce, minced chile, 2 cloves minced garlic, mustard powder, and 1 teaspoon of salt in a large saucepan. Bring to a boil over medium-high heat, then reduce heat to medium-low, and simmer 30 minutes until the onions have softened and the sauce has thickened.
Preheat an outdoor grill for medium-low heat, and lightly oil grate.
Remove lamb from marinade, and shake off excess. Discard remaining marinade. Cook on the preheated grill 1 1/2 to 2 hours, turning and basting frequently with the hot barbeque sauce.
Yummy or not :Bavarian Style Meatballs recipe.
Ingredients
12 fluid ounces tomato-based chili sauce
1 (16 ounce) can whole cranberry sauce
27 ounces Bavarian-style sauerkraut, undrained
1 cup water
1 cup packed brown sugar
1 (16 ounce) package frozen meatballs
Directions
In a medium size mixing bowl, combine chili sauce, cranberry sauce, sauerkraut, water, and brown sugar. Mix well. Pour sauce and meatballs in a slow cooker, stir.
Cook, covered, at a medium temperature for 4 hours. Stir occasionally to coat meatballs.
12 fluid ounces tomato-based chili sauce
1 (16 ounce) can whole cranberry sauce
27 ounces Bavarian-style sauerkraut, undrained
1 cup water
1 cup packed brown sugar
1 (16 ounce) package frozen meatballs
Directions
In a medium size mixing bowl, combine chili sauce, cranberry sauce, sauerkraut, water, and brown sugar. Mix well. Pour sauce and meatballs in a slow cooker, stir.
Cook, covered, at a medium temperature for 4 hours. Stir occasionally to coat meatballs.
Yummy or not :BBQ Bacon Ranch Dip recipe.
Ingredients
7 slices bacon
2 (8 ounce) packages cream cheese, softened
1 (1 ounce) envelope ranch dressing mix
1/2 cup barbeque sauce
1 green bell pepper, chopped
1 tomato, chopped
1 1/2 cups shredded sharp Cheddar cheese
Directions
Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble the cooled bacon into a bowl and set aside.
Stir together the cream cheese and ranch dressing mix in a bowl until smooth. Spread the mixture on the bottom of a pie dish. Evenly spread the barbecue sauce on top of the cream cheese mixture. Layer the bacon, bell pepper, and tomato on top of the barbecue sauce and top with the Cheddar cheese. Cover and chill for 1 hour before serving.
7 slices bacon
2 (8 ounce) packages cream cheese, softened
1 (1 ounce) envelope ranch dressing mix
1/2 cup barbeque sauce
1 green bell pepper, chopped
1 tomato, chopped
1 1/2 cups shredded sharp Cheddar cheese
Directions
Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble the cooled bacon into a bowl and set aside.
Stir together the cream cheese and ranch dressing mix in a bowl until smooth. Spread the mixture on the bottom of a pie dish. Evenly spread the barbecue sauce on top of the cream cheese mixture. Layer the bacon, bell pepper, and tomato on top of the barbecue sauce and top with the Cheddar cheese. Cover and chill for 1 hour before serving.
Yummy or not :Best Chicken Ever recipe.
Ingredients
6 skinless, boneless chicken breasts
2 cups sour cream
2 cups crushed cornflakes cereal
1 teaspoon Italian-style seasoning
6 tablespoons butter, melted
Directions
Preheat oven to 350 degrees F (175 degrees C).
Rinse and trim the chicken breasts. Pat dry. Generously coat both sides of each breast with sour cream. Put crushed cornflake crumbs in a shallow plate or bowl and season to taste (I use onion salt and garlic salt). Dip the sour cream coated chicken in the seasoned cornflake crumbs.
Place coated chicken in a lightly greased 9x13 inch baking dish. Drizzle with melted butter/margarine and bake in the preheated oven for 1 hour.
6 skinless, boneless chicken breasts
2 cups sour cream
2 cups crushed cornflakes cereal
1 teaspoon Italian-style seasoning
6 tablespoons butter, melted
Directions
Preheat oven to 350 degrees F (175 degrees C).
Rinse and trim the chicken breasts. Pat dry. Generously coat both sides of each breast with sour cream. Put crushed cornflake crumbs in a shallow plate or bowl and season to taste (I use onion salt and garlic salt). Dip the sour cream coated chicken in the seasoned cornflake crumbs.
Place coated chicken in a lightly greased 9x13 inch baking dish. Drizzle with melted butter/margarine and bake in the preheated oven for 1 hour.
Yummy or not :Baked Zucchini Squares recipe.
Ingredients
1 cup biscuit/baking mix
1/2 cup grated Parmesan cheese
1 tablespoon minced fresh parsley
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried basil
1/2 teaspoon salt
1/2 cup vegetable oil
1 small onion, chopped
3 medium zucchini, thinly sliced
Directions
In a bowl, combine the biscuit mix, Parmesan cheese, parsley, oregano, basil and salt. Combine eggs, oil and onion; stir into dry ingredients just until combined. Stir in zucchini. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Bake at 350 degrees F for 30-35 minutes or until golden brown and set. Cut into squares.
1 cup biscuit/baking mix
1/2 cup grated Parmesan cheese
1 tablespoon minced fresh parsley
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried basil
1/2 teaspoon salt
1/2 cup vegetable oil
1 small onion, chopped
3 medium zucchini, thinly sliced
Directions
In a bowl, combine the biscuit mix, Parmesan cheese, parsley, oregano, basil and salt. Combine eggs, oil and onion; stir into dry ingredients just until combined. Stir in zucchini. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Bake at 350 degrees F for 30-35 minutes or until golden brown and set. Cut into squares.
Yummy or not :Breakfast Pizza I recipe.
Ingredients
1 pound ground breakfast sausage
1 (8 ounce) package refrigerated crescent rolls
1 cup frozen hash brown potatoes, thawed
1 cup shredded Cheddar cheese
1/4 cup milk
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/4 cup grated Parmesan cheese
Directions
Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Preheat oven to 375 degrees F (190 degrees C).
Brown sausage and drain. Separate crescent roll dough into 8 triangles. Place in an ungreased 12 inch pizza pan with points toward the center. Press together to form a crust. Bottom of crust should be sealed and outside edge should be slightly raised. Spoon sausage over crust. Sprinkle with hash browns and top with cheddar cheese.
Beat together eggs, milk, salt and pepper; pour over crust. Sprinkle with parmesan cheese.
Bake in preheated oven until eggs are set, about 25 to 30 minutes.
1 pound ground breakfast sausage
1 (8 ounce) package refrigerated crescent rolls
1 cup frozen hash brown potatoes, thawed
1 cup shredded Cheddar cheese
1/4 cup milk
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/4 cup grated Parmesan cheese
Directions
Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Preheat oven to 375 degrees F (190 degrees C).
Brown sausage and drain. Separate crescent roll dough into 8 triangles. Place in an ungreased 12 inch pizza pan with points toward the center. Press together to form a crust. Bottom of crust should be sealed and outside edge should be slightly raised. Spoon sausage over crust. Sprinkle with hash browns and top with cheddar cheese.
Beat together eggs, milk, salt and pepper; pour over crust. Sprinkle with parmesan cheese.
Bake in preheated oven until eggs are set, about 25 to 30 minutes.
Yummy or not :Apple Cinnamon Spice Cake recipe.
Ingredients
3 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
2 cups white sugar
1 cup vegetable oil
1/4 cup orange juice
2 1/2 teaspoons vanilla extract
1/2 cup chopped walnuts
2 cups apple - peeled, cored and chopped
1 cup HERSHEY�'S Cinnamon Chips
confectioners' sugar for dusting
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Sift together the flour, baking powder and salt; set aside.
In a large bowl, combine sugar, eggs, oil, orange juice and vanilla. Beat on high speed of an electric mixer until blended. Beat in flour mixture. Fold in chopped walnuts. Pour 1/3 of batter into prepared pan. Mix together chopped apples and cinnamon chips, and sprinkle 1/2 of mixture over batter in pan. Repeat layers, ending with batter.
Bake in the preheated oven for 55 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Sprinkle with confectioners' sugar before serving.
3 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
2 cups white sugar
1 cup vegetable oil
1/4 cup orange juice
2 1/2 teaspoons vanilla extract
1/2 cup chopped walnuts
2 cups apple - peeled, cored and chopped
1 cup HERSHEY�'S Cinnamon Chips
confectioners' sugar for dusting
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Sift together the flour, baking powder and salt; set aside.
In a large bowl, combine sugar, eggs, oil, orange juice and vanilla. Beat on high speed of an electric mixer until blended. Beat in flour mixture. Fold in chopped walnuts. Pour 1/3 of batter into prepared pan. Mix together chopped apples and cinnamon chips, and sprinkle 1/2 of mixture over batter in pan. Repeat layers, ending with batter.
Bake in the preheated oven for 55 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Sprinkle with confectioners' sugar before serving.
Yummy or not :Baked Lentils with Cheese recipe.
Ingredients
2 cups water
1 2/3 cups dry lentils
2 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon dried marjoram
1/4 teaspoon dried sage
1/4 teaspoon dried thyme
2 large onions, chopped
3 cloves garlic, minced
1 (14.5 ounce) can stewed tomatoes
2 large carrots, cut into 1/2 inch pieces
1 stalk celery, chopped
1 green bell pepper, chopped
1 1/2 cups shredded sharp Cheddar cheese
Directions
Preheat the oven to 375 degrees F (190 degrees C).
In a 3 quart casserole, combine the water and lentils. Season with the bay leaf, salt, pepper, marjoram, sage and thyme. Stir in onions, garlic, and stewed tomatoes.
Bake uncovered in the preheated oven for 30 minutes. Remove from the oven and stir in the carrots and celery. Cover and continue to bake until the lentils and vegetables are tender, about 40 minutes. Remove from the oven a third time, stir in the green bell pepper and sprinkle cheese over the top. Bake, uncovered, until cheese has melted, about 5 more minutes.
2 cups water
1 2/3 cups dry lentils
2 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon dried marjoram
1/4 teaspoon dried sage
1/4 teaspoon dried thyme
2 large onions, chopped
3 cloves garlic, minced
1 (14.5 ounce) can stewed tomatoes
2 large carrots, cut into 1/2 inch pieces
1 stalk celery, chopped
1 green bell pepper, chopped
1 1/2 cups shredded sharp Cheddar cheese
Directions
Preheat the oven to 375 degrees F (190 degrees C).
In a 3 quart casserole, combine the water and lentils. Season with the bay leaf, salt, pepper, marjoram, sage and thyme. Stir in onions, garlic, and stewed tomatoes.
Bake uncovered in the preheated oven for 30 minutes. Remove from the oven and stir in the carrots and celery. Cover and continue to bake until the lentils and vegetables are tender, about 40 minutes. Remove from the oven a third time, stir in the green bell pepper and sprinkle cheese over the top. Bake, uncovered, until cheese has melted, about 5 more minutes.
Yummy or not :Broccoli-Stuffed Chicken recipe.
Ingredients
2 (6 ounce) skinless, boneless chicken breast halves
1 teaspoon poultry seasoning
1/2 teaspoon white pepper
1/2 teaspoon curry powder
1/2 teaspoon garlic powder
1/4 teaspoon salt
1 cup finely chopped fresh broccoli
1/2 cup shredded Cheddar cheese
1/2 cup chicken broth
Hot cooked rice
Directions
Flatten chicken to 1/4-in. thickness. Combine poultry seasoning, pepper, curry powder, garlic powder and salt; sprinkle over chicken. Combine broccoli and cheese; place half in the center of each chicken breast. Fold long sides over filling; fold ends up and secure with a toothpick.
Place, seam side down, in an 8-in. square baking pan. Add broth. Cover pan loosely with foil. Bake at 350 degrees F for 30 minutes. Remove foil; baste the chicken with pan juices. Bake, uncovered, 10 minutes longer or until meat juices run clear. Remove toothpicks before serving. Thicken pan juices for gravy if desired. Serve with rice if desired.
2 (6 ounce) skinless, boneless chicken breast halves
1 teaspoon poultry seasoning
1/2 teaspoon white pepper
1/2 teaspoon curry powder
1/2 teaspoon garlic powder
1/4 teaspoon salt
1 cup finely chopped fresh broccoli
1/2 cup shredded Cheddar cheese
1/2 cup chicken broth
Hot cooked rice
Directions
Flatten chicken to 1/4-in. thickness. Combine poultry seasoning, pepper, curry powder, garlic powder and salt; sprinkle over chicken. Combine broccoli and cheese; place half in the center of each chicken breast. Fold long sides over filling; fold ends up and secure with a toothpick.
Place, seam side down, in an 8-in. square baking pan. Add broth. Cover pan loosely with foil. Bake at 350 degrees F for 30 minutes. Remove foil; baste the chicken with pan juices. Bake, uncovered, 10 minutes longer or until meat juices run clear. Remove toothpicks before serving. Thicken pan juices for gravy if desired. Serve with rice if desired.
Yummy or not :All-Bran Shepherd's Pie recipe.
Ingredients
4 medium potatoes, peeled
2 teaspoons margarine or butter
1/4 cup milk
1/4 teaspoon salt
1/4 teaspoon pepper
3/4 pound lean ground beef
1 onion, chopped
1 clove garlic, minced
1/2 cup Kellogg's* All-Bran* Original cereal
1/2 cup beef broth or tomato juice
1/2 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon ground thyme
1/4 teaspoon pepper
1 (12 ounce) can whole kernel corn, drained
1/2 teaspoon paprika
2 small tomatoes, sliced
1 tablespoon finely chopped parsley
Directions
Cut potatoes in half and cook in boiling water until tender; drain. Mash with margarine and milk; season to taste with salt and pepper.
In a skillet over medium heat, cook beef, onion and garlic until meat is browned; drain. Add cereal, broth, Worcestershire and seasonings. Spoon into 2 L (8 cup) baking dish. Top with corn. Spread mashed potatoes evenly on top. Sprinkle with paprika.
Bake at 190 degrees C ( 375 degrees F ) until heated though, about 30 minutes.
Arrange half slices if tomato around edges; sprinkle with parsley and serve hot.
4 medium potatoes, peeled
2 teaspoons margarine or butter
1/4 cup milk
1/4 teaspoon salt
1/4 teaspoon pepper
3/4 pound lean ground beef
1 onion, chopped
1 clove garlic, minced
1/2 cup Kellogg's* All-Bran* Original cereal
1/2 cup beef broth or tomato juice
1/2 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon ground thyme
1/4 teaspoon pepper
1 (12 ounce) can whole kernel corn, drained
1/2 teaspoon paprika
2 small tomatoes, sliced
1 tablespoon finely chopped parsley
Directions
Cut potatoes in half and cook in boiling water until tender; drain. Mash with margarine and milk; season to taste with salt and pepper.
In a skillet over medium heat, cook beef, onion and garlic until meat is browned; drain. Add cereal, broth, Worcestershire and seasonings. Spoon into 2 L (8 cup) baking dish. Top with corn. Spread mashed potatoes evenly on top. Sprinkle with paprika.
Bake at 190 degrees C ( 375 degrees F ) until heated though, about 30 minutes.
Arrange half slices if tomato around edges; sprinkle with parsley and serve hot.
Yummy or not :Brandied Pepper Steak recipe.
Ingredients
1 (1 1/2 pound) top round steak
2 teaspoons coarse kosher salt
2 tablespoons black peppercorns, coarsely ground
1/2 cup clarified butter, melted
2 leaves fresh sage, bruised
1 sprig fresh thyme, bruised
4 sprigs fresh rosemary, bruised
1/4 cup brandy
1/2 cup veal demi glace
1/2 cup heavy cream
1 tablespoon roux
Directions
Season steak with salt and pepper, and firmly press seasonings into steak. In a large heavy skillet over medium heat, combine clarified butter, sage, thyme and rosemary. Cook until herbs begin to brown, then remove herbs.
Increase heat to medium-high. Sear steak for 10 to 15 minutes on each side. Carefully pour brandy over steak. Stand back, and ignite the brandy (flames can be quite intense). When flames die, remove steak from pan; keep warm.
Stir demi glace into pan, and deglaze the pan, scraping up any bits stuck to the bottom. Simmer until liquid is reduced by half. Stir in heavy cream, and any juices that have accumulated under the steak. Add roux to sauce to thicken to a smooth, rich consistency. Taste sauce and add more peppercorns or salt if desired.
1 (1 1/2 pound) top round steak
2 teaspoons coarse kosher salt
2 tablespoons black peppercorns, coarsely ground
1/2 cup clarified butter, melted
2 leaves fresh sage, bruised
1 sprig fresh thyme, bruised
4 sprigs fresh rosemary, bruised
1/4 cup brandy
1/2 cup veal demi glace
1/2 cup heavy cream
1 tablespoon roux
Directions
Season steak with salt and pepper, and firmly press seasonings into steak. In a large heavy skillet over medium heat, combine clarified butter, sage, thyme and rosemary. Cook until herbs begin to brown, then remove herbs.
Increase heat to medium-high. Sear steak for 10 to 15 minutes on each side. Carefully pour brandy over steak. Stand back, and ignite the brandy (flames can be quite intense). When flames die, remove steak from pan; keep warm.
Stir demi glace into pan, and deglaze the pan, scraping up any bits stuck to the bottom. Simmer until liquid is reduced by half. Stir in heavy cream, and any juices that have accumulated under the steak. Add roux to sauce to thicken to a smooth, rich consistency. Taste sauce and add more peppercorns or salt if desired.
Yummy or not :Apple Dumplings II recipe.
Ingredients
2 1/2 cups all-purpose flour
1 pinch salt
3/4 cup unsalted butter
4 tablespoons cold water
1/4 cup butter
1/2 cup brown sugar
1/2 teaspoon ground cinnamon
7 apples -- peeled, cored, and chopped
1 egg white, beaten
1 1/2 tablespoons white sugar
Directions
Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking dish.
To Make Dough: Combine flour and salt in food processor, then add 3/4 cup of butter and process until blended. Add water 1 tablespoon at a time pulsing only until dough forms a ball. Wrap the dough in plastic wrap and chill for 30 minutes, or up to 1 day if time allows.
To Make Filling: In a large bowl, cream together remaining 1/4 cup butter and brown sugar. Stir in chopped apples.
Roll out dough into a rectangle approximately 12x18 inches in size. Spread filling onto dough, then roll dough up starting at longest side. Cut into 2 inch pieces and place each dumpling into baking dish. Brush top of dough with egg white and sprinkle with sugar.
Bake in preheated oven for 30 to 40 minutes, or until dough is brown. Let set for 15 minutes.
2 1/2 cups all-purpose flour
1 pinch salt
3/4 cup unsalted butter
4 tablespoons cold water
1/4 cup butter
1/2 cup brown sugar
1/2 teaspoon ground cinnamon
7 apples -- peeled, cored, and chopped
1 egg white, beaten
1 1/2 tablespoons white sugar
Directions
Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking dish.
To Make Dough: Combine flour and salt in food processor, then add 3/4 cup of butter and process until blended. Add water 1 tablespoon at a time pulsing only until dough forms a ball. Wrap the dough in plastic wrap and chill for 30 minutes, or up to 1 day if time allows.
To Make Filling: In a large bowl, cream together remaining 1/4 cup butter and brown sugar. Stir in chopped apples.
Roll out dough into a rectangle approximately 12x18 inches in size. Spread filling onto dough, then roll dough up starting at longest side. Cut into 2 inch pieces and place each dumpling into baking dish. Brush top of dough with egg white and sprinkle with sugar.
Bake in preheated oven for 30 to 40 minutes, or until dough is brown. Let set for 15 minutes.
Yummy or not :Beef Sirloin Tip Roast recipe.
Ingredients
1 (3 pound) sirloin tip roast
1 1/4 cups water, divided
1 (8 ounce) can mushroom stems and pieces, drained
1 envelope onion soup mix
3 tablespoons cornstarch
Directions
Place a large piece of heavy-duty foil (21-in. x 17-in.) in a shallow roasting pan. Place roast on foil. Pour 1 cup water and mushrooms over roast. Sprinkle with soup mix. Wrap foil around roast; seal tightly. Bake at 350 degrees F for 2-1/2 to 3 hours or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees F; medium, 160 degrees F; well-done, 170 degrees F).
Remove roast to a serving platter and keep warm. Pour drippings and mushrooms into a saucepan. Combine cornstarch and remaining water until smooth; gradually stir into drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with slice beef.
1 (3 pound) sirloin tip roast
1 1/4 cups water, divided
1 (8 ounce) can mushroom stems and pieces, drained
1 envelope onion soup mix
3 tablespoons cornstarch
Directions
Place a large piece of heavy-duty foil (21-in. x 17-in.) in a shallow roasting pan. Place roast on foil. Pour 1 cup water and mushrooms over roast. Sprinkle with soup mix. Wrap foil around roast; seal tightly. Bake at 350 degrees F for 2-1/2 to 3 hours or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees F; medium, 160 degrees F; well-done, 170 degrees F).
Remove roast to a serving platter and keep warm. Pour drippings and mushrooms into a saucepan. Combine cornstarch and remaining water until smooth; gradually stir into drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with slice beef.
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