Slow Cooker Roast
1 2 1/2 pound boneless beef chuck roast
1 pinch salt and ground black pepper to taste
1 package dry beef gravy mix
1 package ranch dressing mix
1 package dry Italian-style salad dressing mix
1/2 cup water, or as needed
5 whole peeled carrots (optional)
Directions
Spray the inside of a slow cooker with cooking spray. Spread the onion slices out into the bottom of the cooker.
Spread the flour out onto a work surface. Sprinkle the chuck roast with salt and black pepper, and roll the roast in the flour to coat all sides. Using the edge of a small, sturdy plate, pound the flour into the meat. Place the floured roast into the cooker on top of the onions. Whisk together beef gravy mix, ranch dressing mix, and Italian dressing mix in a bowl, and whisk the mixes with water until smooth. Pour over the chuck roast. Distribute carrots around the meat.
Cover the cooker, set to Low, and cook until the roast is tender and the gravy has thickened, about 8 hours.
Lobster Mac and Cheese
1 package elbow
macaroni
1 2 pound lobster, split
2 tablespoons butter
1 small onion, diced
1 clove garlic, minced
1 shallot, chopped
10 black peppercorns
2 cups milk
5 tablespoons butter
5 tablespoons all-purpose flour
1 pound shredded Gruyere cheese
3 cups shredded Cheddar cheese
1 cup grated Romano cheese
kosher salt and pepper to taste
3 tablespoons panko bread crumbs
Directions
Fill a
large pot with lightly salted water and bring to a rolling boil over high heat.
Once the water is boiling, stir in the macaroni, and return to a boil. Cook the
pasta uncovered, stirring occasionally, until the pasta has cooked through, but
is still firm to the bite, about 8 minutes. Reserve about 2 cups of the hot
pasta water, then drain the pasta in a colander set in the sink, and rinse with
cold water to cool. Set aside.
Return
the pasta water to the large pot, and place the lobster halves in the pot,
cut-side up. Return the water to a boil, then reduce heat to medium-low, cover,
and steam the lobster just until the meat firms and turns opaque, about 3
minutes. Remove the lobster and allow to cool for a few minutes, then remove
the meat and cut into bite sized pieces. Reserve the shells.
Melt 2
tablespoons of butter in a saucepan over medium heat. Stir in the onion and
cook until the onion has softened and turned translucent, about 5 minutes;
scrape the onions into a small bowl and set aside. Place the reserved lobster
shells, garlic, shallots, peppercorns, and milk into the saucepan. Bring to a
gentle simmer over medium heat, and cook for 20 minutes.
Preheat
oven to 350 degrees F
Melt 5 tablespoons of butter in a saucepan over
medium-low heat. Whisk in the flour, and stir until the mixture becomes
paste-like and light golden brown, about 10 minutes. Strain the milk through a
mesh sieve. Gradually whisk the milk into the flour mixture, and bring to a simmer
over medium heat. Cook and stir until the mixture is thick and smooth, 10 to 15
minutes.
Stir the
Gruyere, Cheddar, and Romano cheeses into the thickened milk mixture until
melted and smooth. Season to taste with salt and pepper, then stir in the reserved
lobster, onions, and macaroni. Pour the macaroni into a 4 quart casserole and smooth the top.
Sprinkle evenly with the panko crumbs.
Bake in the preheated oven until the sauce is bubbly, and
the top is golden brown, 8 to 12 minutes.
Chicken N Dumplings
3
slices bacon
3
large potatoes, peeled and diced
1
onion, diced
4
skinless, boneless chicken breast halves , diced
3
cups chicken broth
1
teaspoon poultry seasoning
salt
and pepper to taste
1
can whole kernel corn, drained and
rinsed
3
cups half-and-half
1
1/2 cups biscuit mix
1
cup milk
Directions
Place
bacon in a large, deep skillet. Cook over medium high heat until evenly brown.
Drain, crumble and set aside; reserve bacon drippings in skillet.
Add
potatoes, onion and chicken to bacon drippings and cook for 15 minutes,
stirring occasionally. Pour in chicken broth; season with poultry seasoning,
salt and pepper. Stir in corn, and simmer all together for 15 minutes.
Pour
in half-and-half and bring to a boil; add crumbled bacon. In a medium bowl,
combine biscuit mix with milk and mix well (dough should be thick). Drop
tablespoon sizes of dough into boiling mixture; reduce heat and simmer for 10
minutes uncovered, then another 10 minutes covered. (Note: Do not stir while
simmering, or dumplings will break apart). Serve hot.
Spaghetti Squash
1 spaghetti squash, halved and seeded
1/4 cup butter or margarine
1 small onion, chopped
2 cloves garlic, finely chopped
cooking spray
salt and pepper to taste
Directions
Preheat an oven to 350 degrees F.
Coat a baking sheet with cooking spray, and place squash halves cut-side down on the sheet.
Bake until squash is tender but still crunchy, about 40 minutes.
Set aside to cool.
Once cool enough to handle, shred squash flesh from rind using a fork.
Set aside.
Melt butter in a skillet over medium heat.
Cook onion and garlic in butter until soft.
Add squash to the skillet, and cook until hot.
Season with salt and pepper.
Easy Chicken
4 skinless, boneless chicken breast
halves
ground black pepper to taste
4 slices Swiss cheese
1 (10.75 ounce) can condensed cream of chicken soup
1/4 cup milk
1 cup dry bread crumbs
3 tablespoons butter, melted
Directions
Preheat oven to 350 degrees F (175 degrees C).
Place chicken breasts in a 9x13 inch baking dish. Season with ground black pepper to taste. Top each breast with a slice of cheese.
Mix together the soup and milk and pour mixture over chicken. Sprinkle bread crumbs on top and drizzle with melted butter/margarine. Bake covered in the preheated oven for 30 minutes. Uncover and bake for another 20 minutes or until golden brown.
This one is from my friend, Moe. I haven't tried it yet..... but it sounds yummy!!
Broccoli Cornbread
Preheat 400 and bake 20-25 minutes
thick use 8x8 inch pan or thin 9x13 inch
1 package of jiffy cornbread (any mix should do)
3 eggs
1 stick of melted butter or marg.
1/2 cup cottage cheese
1-10 oz. package of chopped broccoli/drained
option (drained chopped water chestnuts)
Chili
1 lb of ground beef 1/4t to 1/2 t cumin
3 slices of bacon 1/4 t to 1/2 t cayenne pepper
4 cans light kidney beans (drained) 1/4 t to 1/2 t chili powder
1 can fire roasted tomatoes 1/4 to 1/2 t paprika
1 can tomato juice
Brown ground beef, and bacon, drain.
In a big pot dump beans, tomatoes, and tomato juice. Mix in ground beef and bacon.
Mix in spices.
Bring to a boil, for a couple of minutes. Lower heat to simmer, simmer couple of hours till done.
Dough Filling
1/4 cup warm water
1/4 cup butter, melted
1/2 (3.4 ounce) package instant vanilla
pudding mix
1 cup warm milk
1 egg, room temperature
1 tablespoon white sugar
1/2 teaspoon salt
4 cups bread flour
1 (.25 ounce) package active dry yeast
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1/4 cup butter, softened
1 cup brown sugar
4 teaspoons ground cinnamon
3/4 cup chopped pecans
Icing
1/2 (8 ounce) package cream cheese,
softened
1/4 cup butter, softened
1 cup confectioners' sugar
1/2 teaspoon vanilla extract
1 1/2 teaspoons milk
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DIRECTIONS:
Dissolve yeast in ¼ cup of warm water; in one bowl mix together Butter, milk, egg. In another bowl mix together all dry ingredients. Add the yeast mixture and mix or knead well, add milk mixture mix or knead well.( I use my stand mixer with the bread hook attachment.)
Cover with a towel and let rise in a warm spot without any drafts,( I use my oven warmed to 175 degrees F, then turned off) Let rise till doubled, a hour or so
After dough has risen, turn out onto a lightly floured surface and roll into a 17x10 inch rectangle. Spread with softened butter. In a small bowl, stir together brown sugar, cinnamon and pecans. Sprinkle brown sugar mixture over dough.
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Roll up dough, beginning with long side. Slice into 16 one inch slices and place in 9x13 buttered pan. Let rise in a warm place until doubled, about 45 minutes. Meanwhile, preheat oven to 350 degrees F
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Bake in preheated oven for 15 to 20 minutes. While rolls bake, stir together cream cheese, softened butter, confectioners' sugar, vanilla and milk. Remove rolls from oven and top with frosting.
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In honor of the Biddy Girl
Sausage Gravy
1 pound ground pork sausage
3 tablespoons all-purpose flour (more or less)
3 cups milk (more or less)
Directions
Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Remove sausage and set aside.
Pour off most of the fat from the pan, leaving about 2 to 3 tablespoons. Return pan to medium-low heat and add flour. Using a whisk, stir vigorously until roux forms, scraping bottom of pan. Reduce heat to low and let roux cook at least 5 minutes, stirring occasionally. Mamma’ always "burned" hers a little on purpose.
Add milk in a stream, whisking the whole time. After adding about 2 1/2 cups, turn heat to medium and continue cooking, stirring constantly. Bring gravy to a boil and cook to desired thickness. Add more milk if thinner gravy is desired
Add sausage, stir
Serve over Biscuits.
Double Chocolate Biscotti
1/2 cup butter, softened
2/3 cup white sugar
1/4 cup unsweetened cocoa powder
2 teaspoons baking powder
2 eggs
1 3/4 cups all-purpose flour
4 (1 ounce) squares white chocolate, chopped
3/4 cup semisweet chocolate chips
Directions
In a large mixing bowl, cream butter and sugar with an electric mixer until light and fluffy. Gradually beat in cocoa and baking powder. Beat for 2 minutes. Beat in the eggs one at a time. Stir in flour by hand. Mix in white chocolate and chocolate chips. Cover dough, and chill for about 10 minutes.
Preheat oven to 375 degrees. Divide dough into two parts, and roll each part into a 9 inch long log. Place logs on lightly greased cookie sheet, about 4 inches apart. Flatten slightly.
Bake for 20 to 25 minutes, or until toothpick inserted in center comes out clean. Cool on cookie sheet for 5 minutes, then carefully transfer to a wire rack to cool for one hour.
Cut each loaf into 1/2 inch wide diagonal slices. Place slices flat or standing upright on an un-greased cookie sheet, and bake at 325 degrees for 10 minutes. If laying flat turn cookies over after 5 minutes. Cool completely, then store in an airtight container.
Stuffed Acorn Squash
1 acorn squash, halved and seeded
4 tablespoons butter, divided
4 tablespoons brown sugar, divided
2 cups dry bread stuffing mix, divided
1 1/2 cups chicken broth, divided
Salt and pepper to taste
Garlic powder to taste
Onion powder to taste
Directions
Preheat oven to 400 degrees.
Place squash; face up, in a shallow baking dish.
Put in Microwave with 1 tablespoon of butter in each half, cover with a wet paper towel , microwave on 60% power for 10 minutes
Then in each half place 1 tablespoons butter, 2 tablespoons brown sugar, 1 cup stuffing mix, 3/4 cup chicken broth, salt, pepper, garlic powder and onion powder. Wrap each half tightly with aluminum foil.
Bake in preheated oven for 35 minutes, or until squash is very tender.
Fish in a Bag
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| Fish in a Bag |
Cayenne pepper seasoning
2 fillets of Salmon
1 pepper
Asparagus ½ cup Mushrooms
Fresh thyme or oregano
Lemon
Red onion
Salt and pepper
Directions
Put quinoa and 2 cups water into
pot. Bring to a boil. Add salt pepper and dash of cayenne. Cover and
simmer 15 min. fluff and transfer to bowl and allow to cool.
Preheat oven to 400.
Cut asparagus and pepper to
matching sizes. Thinly slice onion
Put Quinoa on large piece of
parchment, place salt and peppered halibut on top. Line up asparagus and
pepper pieces on each side of fish leaning toward it. Place thin onion slices
on top. Spread mushrooms on top of onions. Then add fresh herbs. Squeeze
half a lemon on. Seal up parchment so it forms a pouch crimping all sides. Bake
for 15 min
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