Best Pot Roast Ever
3 to 4 pound pot roast (CHUCK)
1 envelope dried onion soup mix
1 envelope dry Italian salad dressing mix
1 full can of beer
1/2 jar pepperoncini peppers
Beef
Maple Country Ribs
3-4 pounds country-style ribs (either boneless or bone-in)
1 cup pure maple syrup (not pancake syrup)
1/2 cup applesauce
1/4 cup ketchup
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon cinnamon
Combine the ingredients for the marinade and pour over the ribs in a ziplock bag. Freeze. On serving day, place frozen ribs and marinade in crockpot and cook on low for 8 hours. Makes 6 servings.
Mexican Chicken Crock
3 to 4 C cooked Chicken, cubed or shredded
3 to 4 C grated Cheddar Cheese
1 Can pitted black ripe olives, drained and halved
8 to 10 Flour Tortillas, cut into quarters
1 Can cream of Chicken Soup, undiluted
1 Can cream of Mushroom Soup, undiluted
1 (4oz) can diced green chilies
1 med Onion, diced
Salt and Pepper to taste.
Olive Garden Pasta E Fagioli
3 teaspoons Oil
2 pounds Ground beef
12 ounces Onion; chopped
14 ounces Carrots; slivered
14 ounces Celery; diced
48 ounces Tomatoes; canned, diced
2 cups cooked Red Kidney beans
2 C cooked White kidney beans
88 ounces Beef stock
3 teaspoons Oregano
2 1/2 teaspoons Pepper
5 teaspoons Parsley; (fresh chopped)
1 1/2 teaspoon
Tabasco sauce
48 ounces Spaghetti sauce
8 ounces dry pasta Shell macaroni; or other pasta (I use Ditalini)
Steak Rustica
So being Italian we don't have recipes we just cook so I hope I make sense
Ingredients needed
Olive oil
Garlic minced
Red pepper flakes
S/P to taste
Steak/chicken
bell peppers (1 grn, 1ylw,1 orange, 1 red) ANY THREE
Zucchini (3or4)
Yellow Squash (4 or 5)
Red onion (small)
Sherri's Mexican Lasagna
Sherri’s Mexican Lasagna
9×13 pan (I like glass) in a 350 degree oven for 35-45 min.
1 # of ground turkey, beef or chicken
1/2 cup of chopped onions
1 15 oz can refried beans
1 8 oz can tomato sauce
1 package of taco seasoning
1 4 oz can of chopped, MILD chilies (those fire loving diners can add spicy sauce and such to their own)
3/4 cup to 1 cup of water
Popover Pizza
Beef Tips
2 pounds Beef Stew Meat
1 package Lipton Onion Soup Mix
2/3 C Cooking Sherry
1 Can Golden Mushroom Soup
Mix all ingredients together and cook on low for 8 hours. Serve over noodles.
To freeze: Cook in crockpot, cool and put in ziploc bag and freeze.
To Serve: Thaw in refridgerator over night, warm in skillet serve over boiled noodles.
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Pepper Steak with Rice
3 Cups hot cooked rice
1 pound lean beef round steak, cut 1/2 inch thick (I use whatever is on sale)
1 Tablespoon Paprika (not hot)
2 Tablespoons butter or margarine
2 Cloves garlic, crushed
1 1/2 Cups beef broth
1Cup sliced green onions, including tops
2 Green Peppers, cut in strips
2 Tablespoons cornstarch
1/4 Cup EACH water and soy sauce
2 Large fresh tomatoes, cut in eighths (WE OMIT)
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Hacienda Casserole
1 pound of hamburger
Taco seasoning to taste
1 Can Tomatoes with chilis (rotel or generic)
1 Package of Rotini pasta
1 Package of Mexican blend cheese
Put water on to boil, when the water is ready, add salt to water and cook rotini pasta to your liking. In a separate pan, put hamburger in and sprinkle taco seasoning on the meat. Brown add 1 can of Rotel to the meat and simmer. Drain pasta, put back in pot add the meat mixture and the cheese. Stir and serve. Enjoy!