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One roast cooked in crock pot for six hours with 1 packet of brown gravy w/ onion, salt, pepper and garlic powder

One pack of Onion Rolls

One pack of Muenster cheese

One five pound bag of potatoes

Cooking oil



Cook roast with gravy and onions

Make a 'bowl' out of onion kaiser roll and put roast beef with gravy in the 'bowl.'

Place sliced muenster cheese on top and place scooped out top back on.

Cook for 15 minutes.

Cook sliced potatoes (with skins) in cooking oil.

Yummy winter and easy dinner.

That does sound good, have to try it.

I was reading one of those scottish 1600's romance novels and they made this but with bacon, it sounded so good I made it too. I loved it.

OMG!!! I love this recipe and I lost it about 5 yrs ago, couldnt remember how to do it and what the ingredients were. Oh my gosh Nine, your a ten

My own recipe:
2 tbsp oil
1/2 c or more ketchup
garlic powder
onion powder
few dashes hot sauce
few dashes worchester sauce
1/4 c soy sauce
1/4 c. brown sugar
2 tbsp honey

experiment with amounts. taste often until you like it.

That does sound good, but I would have to add sour cream and cheese!

sounds tasty

this is a must try.

I have to feed the masses, I am doing breaded fried pork chops tonight, be back soon

Shef's Kitchen, a GLPer's cooking show.

Hit us with your requests!

Heres my recipe for gourmet hamburger helper beef noodle :

1. Throw out directions !
2. cook noodles in separate pan, get these started first and be sure not to over cook.
3. get yer skillet out and brown up a pound of hamburger, once its cooked add in some teriyaki sauce and Worcestershire sauce ,sauce to yer linking. I add enough to where its nice and not too overwhelming but quite noticable on the flavor in the meat, stir all that in and let that cook in for about 5 minutes and then drain grease.
4. When noodles are done drain then re add back to pan, add hamburger from skillet, add about 1 cup water and then mix in the packet of season mix turn heat down to about 1/4 . As it heats up you will need to keep adding a bit of water as it thickens up. Keep doing that for about 5 minutes ,turn heat down to low. Add water as to youre preference of how thick you want it.

You may think yuk Hamburger helper but my method is quite tasty, and everyone i make it for comes back for seconds and thirds ! Serve with green beans and bread & butta = Yum :)

It's organic ground beef taco night!

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recipe: drive 1 mile, pick up Georgios large peperoni pizza for $4.99 and stuff yourself. That's what I'm doing at the moment.

Tonight I am doing sauteed chicken breasts with thyme in a raspberry port wine reduction sauce with creamed spinach and potatoes gratin.

I did a Beef Wellington once. It was actually fairly easy. I thought it might be harder than it was. I used Gordon Ramsey's recipe. Lemme go find my picture I took of it- it was pretty!

(Use glass baking dish)

1 cup of any kind of rice...flavored, packaged, brown, whatever...appropriate water.

1/2 cut-up chicken, skin side down.

1 package Onion Soup/dip mix.

Cover with foil.

Preheat and bake at 375 for 45 minutes.

Heaven.

Okay, I found them!

French Stew

2 lbs. stew meat
2 1/2 cups water
2 beef boullion cubes
2 slices onion
2 1/2 Tbls. tapioca
2 Tbls. bread crumbs
1 small can mushrooms, drained
salt & pepper to taste

Preheat oven at 350 deg. Put all ingredients in large casserole with lid. Bake for 4 hours at 350 deg. Serve over rice, noodles, biscuits or potatoes. I put a drip pan underneath the casserole, too. It tends to boil over a little. I tried this in the crockpot a few times and didn't get the same results.

Here's my Beef Wellington:


[link to i294.photobucket.com]

Last Edited by birdie on 09/28/2011 07:36 PM

Don't be fooled, this is awesome.

INGREDIENTS
1/2 cup sesame seeds
1 cup sunflower seeds
2 cups peeled grated beets (1-2 medium beets)
2 cups grated carrots (about 4 carrots)
1/2 cup minced onion (about 1 medium onion)
2 eggs, lightly beaten
1 cup cooked brown rice
1 cup grated cheddar cheese
1/2 cup vegetable oil
1/2 cup finely chopped parsley
3 tablespoons flour
2 tablespoons soy sauce or tamari
1 clove garlic, minced
1/8-1/4 teaspoon cayenne pepper
Butter or oil for greasing the baking sheet.

1. Preheat the oven to 350F. Lightly grease a baking sheet.

2. Place a small, heavy skillet over medium heat. Add the sesame seeds and stir them on the dry skillet just until lightly browned and fragrant, 3 to 5 minutes, watching closely to avoid burning them. Immediately remove from heat and transfer the toasted seeds to a dish to cool.

3. Return the skillet to the heat. Add the sunflower seeds and stir them on the dry skillet just until lightly browned and fragrant, 3 to 5 minutes, watching closely to avoid burning them. Immediately transfer them to the dish with the sesame seeds.
4. Combine the beets, carrots, and onion in a large bowl. Stir in the toasted sunflower and sesame seeds, eggs, rice, cheddar cheese, oil, flour, parsley, soy sauce or tamari, and garlic. Add cayenne and mix until thoroughly combined.

5. Using your hands, shape the mixture into 12 patties and arrange them in rows on the baking sheet.

6. Bake the patties until brown around the edges, about 20 minutes. Unless they are very large and thick, it should not be necessary to flip them.

This is a great recipe of a basic risoto( from Jamie Oliver, love his cooking). It's deliciuos and you can add your "filling" of choice. I like to add sauteed shrimp and some gorgonzola right after you turn off the fire.

• approx 1.1 litres/2 pints stock (chicken, fish or vegetable as appropriate)
• 1 knob of butter
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 2 cloves of garlic, finely chopped
• ½ a head of celery, finely chopped
• 400g/14oz risotto rice
• 2 wine glasses of dry white vermouth (dry Martini or Noilly Prat) or dry white wine
• sea salt and freshly ground black pepper
• 70g/2½oz butter
• 115g/4oz freshly grated Parmesan cheese

stage 1

Heat the stock. In a separate pan, heat the olive oil and butter,add the onions, garlic and celery, and fry very slowly for about 15 minutes without colouring. When the vegetables have softened, add the rice and turn up the heat.

stage 2

The rice will now begin to lightly fry, so keep stirring it. After a minute it will look slightly translucent. Add the vermouth or wine and keep stirring — it will smell fantastic. Any harsh alcohol flavours will evaporate and leave the rice with a tasty essence.

stage 3

Once the vermouth or wine has cooked into the rice, add your first ladle of hot stock and a good pinch of salt. Turn down the heat to a simmer so the rice doesn’t cook too quickly on the outside. Keep adding ladlefuls of stock, stirring and almost massaging the creamy starch out of the rice, allowing each ladleful to be absorbed before adding the next. This will take around 15 minutes. Taste the rice — is it cooked? Carry on adding stock until the rice is soft but with a slight bite. Don’t forget to check the seasoning carefully. If you run out of stock before the rice is cooked, add some boiling water.

stage 4

Remove from the heat and add the butter and Parmesan. Stir well. Place a lid on the pan and allow to sit for 2 minutes. This is the most important part of making the perfect risotto, as this is when it becomes outrageously creamy and oozy like it should be. Eat it as soon as possible, while the risotto retains its beautiful texture.

Dinner tonight is:

Cherry Tomatoe Chicken

2 chicken breasts, halved, sauted brown in 3 tablespoons butter in a large fry pan. About 3-5 min per side.
salt and pepper beforehand

add one diced onion and brown them with the onion until translucent

add 2 cups of cherry tomatoes, halved
2 cloves of garltic, crushed and chopped
add more salt/pepper/crushed italian dry peppers
add half a cup red wine
cover and stir every minute or so...done with 10-15 min.

This is all made in my head, so you can change whatever you want.

i will have to check it out.

I will try it

That sounds good. Do you make home made creamed spinach, i love that stuff

I make that, i also put a can of mushrooms in it, I agree it is awesome

Sounds good with white rice. ;)

That sounds pretty friggin good

Thats a beauty

BROWNIES 1 & 2

Brownies 1

Melt 1/3 cup butter in saucepan w/2 squares baking chocolate. Stir while melting to blend, the add:

1 cup sugar
3/4 cup flour
2 eggs
1/4 tsp. salt
1/2 tsp. vanilla
1/2 - 3/4 cup chopped nuts

Pour into greased 8" square cake pan and bake at 375 deg. for 25 minutes. Place lge marshmallows on top and put back into oven until slightly melted. Immediately frosten with medium runny chocolate frosting.

Frosting - I'm guesstamatin here, I just make it.

about 1/2 lb powdered sugar
about 1/4 cup soft butter
tsp. vanilla
about 1/4 -1/3 cup cocoa

mix together and then add small amount of boiling water to thin it out. You may need to play with the sugar and cocoa to get the flavor and consistency you want.

Gently, but quickly, spoon the frosting onto the marshmallows. You'll understand when you do this step. Let it set up before you cut into them! It sounds harder than it really is and it's worth it!

Brownies 2
Brownie Chocolate Cake
Preheat oven to 350 deg. Grease a 13 x 9 cake pan.

In a large bowl, mix 2 cups sugar and 2 cups flour together.

Melt:
2 sticks butter, 1 cup water, 3 TBLS. cocoa in saucepan. Pour cocoa mixture into flour mixture, mix together. Then add 2 eggs and 1 TBLS. vanilla.

In a large measuring cup, add 2 tsp. vinegar to 1/2 cup milk. Stir slightly, then add 1 tsp. to milk. Stir until dissolved. It will get bubbly. Add to chocolate cake mixture, stirring it in well. Pour into pan and bake for 20 - 25 minutes. Frost with chocolate frostening.

*can add chopped nuts

And vegan. mom would love this one too