DeeDee's Meats and Main Meals
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Crock Pot Roast
2 tablespoons peppercorns
2 cloves garlic -- minced
3 tablespoons balsamic vinegar
1/4 cup soya sauce
2 tablespoons worcestershire sauce
2 teaspoons mustard -- dry
Make slits on roast.Rub pepper and garlic onto roast. Put roast into crock pot. Combine remaining ingrediants and pour over roast, cook on low 8 to 10 hours.
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1 (10 3/4 oz.) can cream of mushroom soup
1 tsp. salt
1/3 c. water
2 lb. ground beef
1 (2 oz.) can sliced mushrooms
1/2 c. fine dry bread crumbs
dash black pepper
1 egg, slightly beaten
1/3 c. finely chopped onion
Mix thoroughly 1/2 cup of soup, beef, bread crumbs, egg, onion and salt. Shape firm into 8 x 4 inch load and place in shallow baking pan. Bake at 375ø for 1 hour 15 minutes. In saucepan, blend remaining soup, water, mushrooms, pepper and 2-3 tablespoons drippings. Heat, stirring occasionally. Serve with meat loaf. Makes 6-8 servings.
Microwave directions: Place a small custard baking dish upside down in middle of a 10 x 10 x 2 inch Corning baking dish. Place uncooked meat loaf in circle around custard dish. Cook on high for 8 minutes, turning dish once. Cook on medium heat about 15 minutes, turning dish once during cooking or when fairly firm to touch.
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1 (2 1/2-4 lb.) rump or chuck roast
1 (10 3/4 oz.) can cream mushroom soup
salt and pepper to taste
Rub meat with salt and pepper. Brown in heavy pot or skillet with cover. Spread undiluted soup over top of roast, cover and cook on low heat until tender (about 3 hours). Makes its own delicious gravy.
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1/2 c. water
1 slice lemon
1/4 c. vinegar
1 onion, sliced
2 Tbsp. sugar
1/2 c. catsup
1 Tbsp. mustard
2 Tbsp. Worcestershire sauce
1 1/2 tsp. salt
1/2 tsp. black pepper
1 1/2 tsp. liquid smoke
1/4 tsp. cayenne pepper
6 pork chops
Mix water, vinegar, sugar, mustard, salt, pepper and cayenne pepper. Add lemon and onion. Simmer 20 minutes. Add catsup, Worcestershire sauce and liquid smoke. Bring to boil. Place chops in baking dish and pour sauce over them. Bake, uncovered, at 350 degrees for 1 hour 25 minutes. Turn chops once.
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4 pork chops
1/4 c. water
1 can mushroom soup
4 c. thinly sliced potatoes
1/2 c. sour cream
salt and pepper
Brown pork chops. Blend together soup, sour cream and water. In Casserole, alternate layers of potatoes (sprinkle with salt and pepper) and sauce. Top with chops. Cover and bake 1 1/2 hours at 375 degrees.
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4 pounds boneless pork loin (4 to 4 1/2 pounds)
3 large cloves garlic -- slivered
4 tablespoons butter -- at room temperature
2 tablespoons Dijon mustard
1 tablespoon chopped fresh thyme leaves
or 1 teaspoon dried
1/2 teaspoon coarsely ground black pepper
1 cup defatted Chicken Broth
1/4 cup dry white wine
1 tablespoon apricot jam or preserves
Preheat the oven to 350°F.
Cut deep slits in the pork loin with the tip of a small sharp knife and insert the garlic slivers. Place the pork in a shallow roasting pan. Set aside In a small bowl, mix together the butter, mustard, thyme, and pepper. Spread this evenly over the pork.
Heat the chicken broth, wine, and jam together in a small pan until the jelly dissolves and pour this over the pork. Roast the pork on the center rack of the oven until cooked through (150° to 160°F on a meat thermometer), about 1/2 hours or 20 minutes per pound; baste frequently, adding a bit more wine if necessary. Let the pork rest for 15 minutes before slicing.
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3 pounds spare ribs -- (3 to 4)
2 onions -- sliced
2 teaspoons vinegar
2 teaspoons Worcestershire sauce
1 teaspoon salt
1 teaspoon paprika
1/2 teaspoon red pepper
1/2 teaspoon black pepper
1 teaspoon chili powder
3/4 cup catsup
3/4 cup water
Select Meaty spare ribs. Cut into servings or leave uncut. Sprinkle with salt and pepper. Place in roaster and cover with onions. Combine remaining ingredients and pour over meat. Cover and bake in a moderate oven (350 degrees) about 3 1/2 hours. Baste occasionally, turning spareribs once or twice. Remove cover last 15 minutes to brown ribs.
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Potato Topping
6 medium potatoes -- peeled and quartered
1/4 cup milk
1 tablespoon butter
pinch nutmeg
salt and pepper
Filling
2 tablespoons olive oil
2 medium onions -- chopped
1 tablespoon parsley -- chopped fine
1 teaspoon thyme
1 teaspoon sage
1 pound ground beef
1/4 cup water
2 medium carrots -- chopped fine
2 tablespoons flour
1 bouillon cube
1 teaspoon sugar
1 teaspoon each ketchup, dijon mustard, lee and parins
salt and pepper
For topping.
Place potatoes in large saucepan of cold, salted water. Bring to a boil then simmer partially covered 20 minutes or until very tender.Drain. Add milk, butter, nutmeg, salt and pepper to taste. Mash potatoes until smooth and fluffy. Keep warm.
For filling.
Heat oil in large skillet over medium heat. Add onions, parsley, thyme and sage. Cook 5 minutes or until onions have softened slightly. Add beef and water to pan stirring frequently to break up meat, cook until no longer pink. Stir in carrots, cover, reduce heat and cook 15 minutes stirring occasionally. Stirring continuously add flour, bouillon cube, sugar, ketchup, mustard, Worcestershire sauce, salt and pepper to taste.Cook 5 minutes, skim and discard fat.
Place meat mixture in buttered oven proof casserole dish about 9 inchessquare. Spread potato mixture on top. Score topping using the prongs of fork.
Bake in preheated 350 F oven 30 to 40 minutes until potatoes are golden brown and filling is hot.
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2 rib eye steaks
2 tablespoons butter
2 tablespoons onions chopped fine
2 cups fresh mushrooms -- sliced
1/4 cup Madeira wine
1 tablespoon Worcestershire sauce
1/3 cup beef broth
1 tablespoon fresh parsley -- chopped
Salt and freshly ground pepper to taste
Butterfly the steaks by cutting horizontally up to 1/2 in (1.25 cm) of one of the long sides. Do not cut through completely. Open the steaks and flatten into heart shape.
Saute in butter in a large skillet until desired degree of doneness. Remove from pan. In same pan, using butter left in pan, saute the shallots until soft and transparent. Add the mushrooms and saute 1 to 2 minutes. Add the Madeira, Worcestershire sauce, beef broth, salt and pepper and bring to boil over high heat. Allow to reduce by half. Serve sauce on top of steak and sprinkle with chopped parsley.
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2 pounds beef stew meat cubed
1/2 cup flour
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 1/2 cups beef broth
1 teaspoon Worcestershire sauce
1 clove garlic
1 bay leaf
1 teaspoon paprika
4 carrots -- sliced
3 potatoes -- diced
1 stalk celery -- diced
Place meat in crock-pot. Mix flour, salt and pepper and pour over meat. Stir to coat meat with flour. Add remaining ingredients and stir well. Cover and cook on low 10 to 12 hours. (High 4 to 6 hours.) Stir well before serving.
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4 turkey cutlets -- boneless &tenderized
1 can cream of mushroom soup
1 onion -- sliced
2 tablespoons oil
salt and pepper
bread crumbs
1 egg
1/4 cup milk
Beat the egg and add the milk. Dip the cutlets in the egg and milk mixture. Coat the cutlets with the bread crumbs. Brown in the oil in a frying pan. Remove the cutlets and add the sliced onion. Brown the onion and add the soup and about half a cup of water. Bring the soup mixture to a slow boil, put the cutlets back in the pan and simmer covered for about 30 minutes. Serve with noodles and vegetables.
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4 pork chops
2 teaspoons italian dressing
1/4 teaspoon pepper
1 onion
2 teaspoons dijon mustard
Combine salad dressing, pepper and mustard. Brush on both sides of chops. In skillet, cook chops, covered 30 minutes. Turn and add onion. Cover and cook 5 - 10 minutes or until tender.
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1 1/2 pounds beef round steak
2 tablespoons cooking oil
1/4 cup soy sauce
1 cup chopped onion
1 clove garlic -- minced
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground ginger
4 tomatoes -- wedged
1 can tomatoes -- canned, undrained
2 green bell peppers -- sliced
1/2 cup water
1 tablespoon cornstarch
cooked noodles
OR cooked rice
Cut beef into 3x1" strips; brown in oil in skillet. Transfer to a slow cooker. Combine the next seven ingredients;
pour over beef. Cover and cook on low for 5-6 hours or until meat is tender.
Add tomatoes
and green peppers; cook on low for 1 hour longer. Combine the cold water and cornstarch to make a paste;
stir into liquid in slow cooker and cook on high until thickened. Serve over noodles or rice.
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5 medium potatoes
1 1/2 pounds ground beef
1 toe garlic -- minced
1 medium onion -- minced
1 small zucchini -- chopped
2 medium carrots -- diced
1 cup mushrooms -- sliced
1 can diced tomatoes
1/2 teaspoon sage
1/2 teaspoon thyme
1/2 teaspoon oregano
2 green onions -- sliced
3/4 cup cheddar cheese -- grated
salt and pepper to taste
Boil potatoes until tender, mash potatoes and add green onion, butter and a bit of milk. Set aside while you prepare the filling.
In a large sauce-pan, brown the beef and add the garlic, onions, zucchini, carrots, mushrooms and the spices. Cook and stir until veggies seem nicely browned. Add the tomatoes and simmer for about 5 minutes.
Put this into a large pie plate or cassarole dish. Cover with the mashed potatoes and bake at 350 for about 45 minutes. Remove from the oven and put the cheese on top of the potatoes. Place back in oven for a few minutes for the cheese to melt.
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2 pounds beef stew meat -- cut into 1-inch
cubes
2 medium onions -- diced
4 cloves garlic -- finely chopped
2 cans whole tomatoes -- (16 ounces each)
undrained
1/3 cup uncooked quick-cooking tapioca
1 teaspoon dried basil leaves
1 tablespoon cumin seed
1 teaspoon salt and pepper to taste
4 medium carrots -- cut into 1" cubes
1 medium turnip -- cut into 1/2 inch
strips
8 small new potatoes -- cut in half
2 ears corn (frozen or fresh) -- cut into fourths
Mix all ingredients except corn, potatoes, carrots and turnip in Dutch oven, breaking up tomatoes. Cover and bake at 325* for 2 hours, stirring 2 or 3 times during the first 1 1/2 hours of cooking.
Stir in carrots and turnip. Cover and bake l to 1 1/2 hours, add potatoes and corn and cook 1 hour or longer or until beef and vegetables are tender.
Note: If you are using fresh corn, add about 1/2 hour before serving time.
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6 fish fillets
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon lemon pepper
1/4 teaspoon dry mustard
1/4 teaspoon garlic powder
1/8 teaspoon poultry seasoning
dash cayenne pepper
3 tablespoons butter -- melted
Place fish on a lightly greased baking dish. Combine spices and sprinkle evenly over fish. Drizzle with melted butter and bake at 350* for about 20-25 minutes or until fish flakes easily.
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1 pound veal cutlets
2 eggs beaten
1/2 teaspoon salt
1 dash pepper
1/4 cup grated Romano cheese
1 cup Italian seasoned bread crumbs
4 tablespoons olive oil
1 small can Hunts tomato sauce
1/2 pound mozzarella cheese sliced thin
Put Romano cheese, salt, pepper, in breadcrumbs and mix well. Dip veal in eggs and coat with breadcrumbs. Fry in olive oil until golden brown. Place veal in baking dish and pour sauce over them. Top with mozzarella. Bake at 350° for 10-15 minutes.
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4 pounds baby back pork ribs
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup barbecue sauce
1/3 cup honey-Dijon barbecue sauce
1/3 cup ketchup
1/4 cup honey
Cut ribs into serving size pieces; place in a Dutch oven and cover with
water. Add salt and pepper; bring to
a boil. Reduce heat; cover and simmer for 1 1/4 hours or until ribs are
just tender. Do not overcook. Meanwhile, combine barbecue sauces,
ketchup and honey . Drain ribs and
transfer to grill. Grill, uncovered, over medium coals, basting both
sides several times with sauce, for 8-10 minutes or until ribs are tender
and well-glazed. Yield 6 servings.
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2 pounds medium shrimp, peeled and deveined
8 ounces (2 sticks) butter, melted
Juice from 1/2 lemon
1/2 teaspoon hot red pepper sauce, such as Tabasco
1 tablespoon freshly ground black pepper
1/2 teaspoon dried oregano
2 teaspoons garlic powder
3 tablespoons Worcestershire sauce
2 cloves garlic, minced
3 teaspoons salt
This recipe come from Pepper over at Kitchen Chat
In a large bowl, combine all of the ingredients. Heat a large skillet over
medium-high heat. Transfer the shrimp and sauce to the skillet and cook,
stirring occasionally, until the shrimp are pink, about 3 to 5 minutes.
Transfer to a platter and serve immediately. Serve with French bread to
savor the juices, if desired. Makes 6 servings.
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1 can condensed cream of mushroom soup
1/4 cup water
1 teaspoon ground black pepper
4 pork chops
1 can green beans
4 potatoes, peeled and cubed
Add soup to a slow cooker. Stir in water to thin out
soup slightly. Season each pork chop with a dash of pepper
and add chops to slow cooker. Cook on low for 7 to 8 hours.
Add green beans and potatoes and cook on high for 2 to
2 1/2 hours longer. Stir together, remove from heat and serve.
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6 skinless, boneless
chicken breast halves
1 (28 ounce) jar spaghetti sauce
2 green bell pepper, seeded
and cubed
1/2 pound fresh mushrooms, sliced
1 onion, finely diced
2 tablespoons minced garlic
Put the chicken in the slow cooker. Top with the
spaghetti sauce, green bell peppers, mushrooms, onion and
garlic. Cook on low for 7 to 9 hours. Serve with noodles or rice!
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1 boneless beef rump or chuck roast (3 to 3½
pounds)
1 tablespoon cooking oil
1 teaspoon salt
1 teaspoon dried marjoram
1 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon garlic salt
1/2 teaspoon pepper
1 can condensed beef broth
8 carrots -- cut into thirds
8 medium potatoes -- peeled and
quartered
1 large onion -- quartered
1 cup water
In a Dutch oven, brown roast in oil. Combine the seasonings; sprinkle over meat. Add broth and bring to a boil. Cover and bake at 325° for 2 hours, basting ocasionally. Add carrots, potatoes, onion and water. Cover and bake for 1 hour or until vegetables are tender. Thicken pan juices for gravy if desired.
Yield: 8 servings.
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1 onion -- chopped
1 green bell pepper -- chopped
2 stalks celery -- chopped
2 cans tomato sauce -- (8 ounce)
3 tablespoons brown sugar
2 tablespoons white wine vinegar
1/4 cup lemon juice
2 tablespoons Worcestershire sauce
Season ribs with salt and pepper to taste. In a large skillet, over medium-high heat brown ribs on all sides. Place half of the onion, green pepper and celery in the bottom of a slow cooker. Place half of the ribs on top the vegetables then repeat with the remaining vegetables and ribs.
In a medium bowl, combine the tomato sauce, brown sugar, vinegar, lemon juice and Worcestershire sauce. Pour ixture over the top of the ribs. Cook on high for 1 hour. Reduce to low and cook for another 8 to 9 hours.
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more of the meals that I make!
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