Pacific Pot Roast
Pacific Pot Roast
Ingredients| 1 Boneless chuck roast 1 Large onion -- chopped 8 Cloves fresh garlic Flour 1 1/2 teaspoons Salt Water 1/2 teaspoon Black pepper 1 tablespoon Worchestershire sauce 1/4 teaspoon Red pepper 1/4 cup Tomato juice Oil for browning Salt to taste 1 1/2 Cups water |
|---|
Preparation
Make 8 slits in roast at random intervals. Into each slit insert one whole clove garlic and rub roast with a mixture of salt and pepper. Lightly coat bottom of a dutch oven with oil. Brown meat well on all sides.
Add water and onion; cover and simmer 2 hours or until tender. When roast is done, remove to platter and thicken gravy with flour mixed with water.
Season gravy with three remaining ingredients. Slice roast and serve with gravy over cooked rice.
Also see ...
Pork Stew with Beer
Trim fat from pork. Cut pork into 1-inch cubes. Heat oil in Dutch oven until hot. Cook pork over medium heat, stirring frequently, until all liquid is evaporated and pork is brown, about 25 minutes. Remove with slotted spoon. Drain all but 2 tablespoons fat from Dutch oven. Cook and stir o
Trim fat from pork. Cut pork into 1-inch cubes. Heat oil in Dutch oven until hot. Cook pork over medium heat, stirring frequently, until all liquid is evaporated and pork is brown, about 25 minutes. Remove with slotted spoon. Drain all but 2 tablespoons fat from Dutch oven. Cook and stir o
Pork with Coriander
Trim fat from pork. Cut pork into 1-inch cubes. Heat oil in Dutch oven until hot. Cook pork over medium heat, stirring occasionally, until all liquid is evaporated and pork is brown, about 25 minutes. Drain fat. Stir in wine, coriander, salt and pepper. Heat to boiling. Reduce heat. Cover
Trim fat from pork. Cut pork into 1-inch cubes. Heat oil in Dutch oven until hot. Cook pork over medium heat, stirring occasionally, until all liquid is evaporated and pork is brown, about 25 minutes. Drain fat. Stir in wine, coriander, salt and pepper. Heat to boiling. Reduce heat. Cover
Pot Roast with Mustard Sauce
ie roast at 2 inch intervals with heavy string. In dutch oven, rown all sides of roast in Oil over medium-high heat. Pour off rippings. Add Water, Beef broth, Wine, Garlic, thyme and Pepper. ring to a bOil, reduce heat, cover and simmer 18 to 22 minutes per ound. Meat thermometer will
ie roast at 2 inch intervals with heavy string. In dutch oven, rown all sides of roast in Oil over medium-high heat. Pour off rippings. Add Water, Beef broth, Wine, Garlic, thyme and Pepper. ring to a bOil, reduce heat, cover and simmer 18 to 22 minutes per ound. Meat thermometer will
SAUREBRATEN AND GINGERSNAPS
Place the beef roast in a deep ceramic or glass bowl. Add onions, peppercorns, cloves, and bay leaf. Pour white vinegar and cider vinegar over the meat; chill, covered, for 4 days. Turn meat twice each day. Remove the meat from the marinade, dry it well with paper towels, and strain the ma
Place the beef roast in a deep ceramic or glass bowl. Add onions, peppercorns, cloves, and bay leaf. Pour white vinegar and cider vinegar over the meat; chill, covered, for 4 days. Turn meat twice each day. Remove the meat from the marinade, dry it well with paper towels, and strain the ma
Veal Breast With Herb Stuffing
Stuffing: To prepare stuffing, dice bacon and onion. Cook bacon in a frypan until partially cooked; add onion and cook for 5 minutes. Drain and chop mushrooms, add to frypan and cook for another 5 minutes. Remove mixture from heat, let cool and transfer to a mixing bowl. Add herbs, gr
Stuffing: To prepare stuffing, dice bacon and onion. Cook bacon in a frypan until partially cooked; add onion and cook for 5 minutes. Drain and chop mushrooms, add to frypan and cook for another 5 minutes. Remove mixture from heat, let cool and transfer to a mixing bowl. Add herbs, gr
HOLIDAY ELEPHANT STEW
Cut the elephant into bite-size pieces. This should take about 2 months. Cover with brown gravy and cook over kerosene fire about 4 weeks at 465 degrees. This will serve 3,800 people. If more are expected, add 2 rabbits. Do this only if necessary, as most people do not like to find hare in their
Cut the elephant into bite-size pieces. This should take about 2 months. Cover with brown gravy and cook over kerosene fire about 4 weeks at 465 degrees. This will serve 3,800 people. If more are expected, add 2 rabbits. Do this only if necessary, as most people do not like to find hare in their
SWEDISH MEATBALLS
Mix Tempo and eggs according to package. Add hamburg and seasonings. Mix well. Shape into small balls. Place in large baking pan and cook for 30 minutes at 350 degrees. Make a pan gravy adding 2 tablespoons flour and 2 bouillon cubes - lastly add 1 can evaporated milk.
Mix Tempo and eggs according to package. Add hamburg and seasonings. Mix well. Shape into small balls. Place in large baking pan and cook for 30 minutes at 350 degrees. Make a pan gravy adding 2 tablespoons flour and 2 bouillon cubes - lastly add 1 can evaporated milk.
STUFFED GREEN PEPPERS
Mix rice, hamburger, eggs, milk and salt. Use #12 scoop in each 1/2 pepper. Pour four #5 Creole tomato sauces over peppers. Bake 2 1/2 to 3 hours at 300 degrees. Cover with foil. Just before they are done, sprinkle with Parmesan cheese. Brown uncovered. Spoon sauce over peppers at serving
Mix rice, hamburger, eggs, milk and salt. Use #12 scoop in each 1/2 pepper. Pour four #5 Creole tomato sauces over peppers. Bake 2 1/2 to 3 hours at 300 degrees. Cover with foil. Just before they are done, sprinkle with Parmesan cheese. Brown uncovered. Spoon sauce over peppers at serving
MEAT LOAF
Mix the cornstarch and water; set aside. Dissolve beef cubes into hot milk and add Worcestershire sauce; set aside. Mix ketchup with water; set aside. Mix remaining ingredients together, then add the liquids previously set aside. Blend well and portion into 5 loaves. Bake at 350 degrees f
Mix the cornstarch and water; set aside. Dissolve beef cubes into hot milk and add Worcestershire sauce; set aside. Mix ketchup with water; set aside. Mix remaining ingredients together, then add the liquids previously set aside. Blend well and portion into 5 loaves. Bake at 350 degrees f
MEAT SAUCE
Brown beef; use fat if beef is lean. Drain off excess fat. Add garlic and onions and cook until onions are clear, but not brown. Blend in all other ingredients. Simmer about 1 hour or until sauce is thick. Serve with macaroni, noodles, rice or spaghetti. Yields 2 gallons.
Brown beef; use fat if beef is lean. Drain off excess fat. Add garlic and onions and cook until onions are clear, but not brown. Blend in all other ingredients. Simmer about 1 hour or until sauce is thick. Serve with macaroni, noodles, rice or spaghetti. Yields 2 gallons.
STEAK SUBS
In a 10-inch skillet, over medium heat, in hot oil, cook beef, green onions, garlic and oregano until beef is browned, stirring often. Stir in gravy. Heat thoroughly. Line bottom roll halves with lettuce. Spoon about 1/4 cup beef mixture onto each roll. Top with cheese and tomatoes. Top w
In a 10-inch skillet, over medium heat, in hot oil, cook beef, green onions, garlic and oregano until beef is browned, stirring often. Stir in gravy. Heat thoroughly. Line bottom roll halves with lettuce. Spoon about 1/4 cup beef mixture onto each roll. Top with cheese and tomatoes. Top w
|
|
|
|
MEATBALL SUBS
Mix ground beef, garlic powder, salt and pepper. Shape into 1 1/2 inch meatballs and fry in deep pot until brown. Drain off grease. Pour in sauce and stir once. Cover and heat slowly on low flame for 1/2 hour. Cut off 1 end of roll and dig out inner roll carefully. Fill each roll with meatballs
Mix ground beef, garlic powder, salt and pepper. Shape into 1 1/2 inch meatballs and fry in deep pot until brown. Drain off grease. Pour in sauce and stir once. Cover and heat slowly on low flame for 1/2 hour. Cut off 1 end of roll and dig out inner roll carefully. Fill each roll with meatballs
Fancy Sammich
In a medium nonporous bowl, combine the soy sauce, Worcestershire sauce and lemon juice and mix well. Place the pork in the bowl, turning to coat well on all sides. Cover and refrigerate for at least two hours, allowing the pork to marinate. Preheat oven to 375 degrees F (190 degrees C). P
In a medium nonporous bowl, combine the soy sauce, Worcestershire sauce and lemon juice and mix well. Place the pork in the bowl, turning to coat well on all sides. Cover and refrigerate for at least two hours, allowing the pork to marinate. Preheat oven to 375 degrees F (190 degrees C). P
Fragrant Citrus Steamed Pork
Put the water, lemon or orange juice, and spices in a deep skillet with a lid. Mix together. Bring mixture to a soft boil. Place a cooling rack over the skillet, and place pork chops on cooling rack to suspend the chops over the boiling citrus water. Place lid over chops and skillet to kee
TAG: chops, place, skillet, citrus, ,
Put the water, lemon or orange juice, and spices in a deep skillet with a lid. Mix together. Bring mixture to a soft boil. Place a cooling rack over the skillet, and place pork chops on cooling rack to suspend the chops over the boiling citrus water. Place lid over chops and skillet to kee
TAG: chops, place, skillet, citrus, ,
French Canadian Tourtiere
Preheat oven to 425 degrees F (220 degrees C). In a saucepan, combine pork, beef, onion, garlic, water, salt, thyme, sage, black pepper and cloves. Cook over medium heat until mixture boils; stirring occasionally. Reduce heat to low and simmer until meat is cooked, about 5 minutes. S
Preheat oven to 425 degrees F (220 degrees C). In a saucepan, combine pork, beef, onion, garlic, water, salt, thyme, sage, black pepper and cloves. Cook over medium heat until mixture boils; stirring occasionally. Reduce heat to low and simmer until meat is cooked, about 5 minutes. S
Fried Pork Chop
Heat oil in a large skillet over medium-high heat. Combine flour, seasoning salt, salt and pepper in a paper or plastic bag. Place pork chops into the bag, and shake to coat. When the oil is nice and hot, shake off excess flour from pork chops, and fry in the hot oil. Cook on each side for
Heat oil in a large skillet over medium-high heat. Combine flour, seasoning salt, salt and pepper in a paper or plastic bag. Place pork chops into the bag, and shake to coat. When the oil is nice and hot, shake off excess flour from pork chops, and fry in the hot oil. Cook on each side for
TAG: roast, gravy, ,
Permalink--> In : Recipes - Meat