Ingredients
| № | Title | Value |
|---|---|---|
| 1. |
Low-fat, low-sodium condensed cream of mushroom soup
|
2 (10.75 ounce) cans |
| 2. |
Onion, chopped
|
1 large |
| 3. |
Chuck roast
|
3 pounds |
| 4. |
Sliced carrots
|
2 cups |
| 5. |
Small red potatoes
|
1 pound |
| 6. |
String beans
|
½ pound |
| 7. |
Chopped parsley
|
¼ cup |
Cooking
1 . Stage
Mix cream of mushroom soup, chopped onion, and chuck roast in a slow cooker.
2 . Stage
Cook on Low for 8 to 9 hours or High for 3 to 4 hours. Add carrots, potatoes, string beans, and parsley 1 1/2 hours before pot roast is done.
1 . Combine whiskey, garlic, and onion in a large skillet over medium heat; simmer until onion is translucent, about 10 minutes.
2 . Stir in ketchup, brown sugar, vinegar, tomato paste, Worcestershire sauce, liquid smoke, salt, black pepper, and hot pepper sauce; bring to a boil, reduce heat to medium-low, and simmer for 20 minutes. Run sauce through a strainer if you prefer a smooth sauce. catherinedrew
1 . Preheat the oven to 350 degrees F (175 degrees C).
2 . Grease the inside of a 9x13-inch baking dish with butter.
3 . Place halibut in the prepared baking dish.
4 . Mix sour cream, green onions, butter, salt, white pepper, and dill in a bowl.
5 . Spread sour cream mixture over halibut.
6 . Bake halibut in preheated oven until fish flakes easily with a fork, 20 to 25 minutes.
7 . Remove halibut from the oven and sprinkle with Parmesan cheese.
8 . Place oven rack about 6 inches from broiler heat source and turn on oven's broiler.
9 . Place under preheated broiler and broil until cheese is lightly browned, 2 to 3 minutes.
1 . Bring a large pot of salted water to a boil. Add potatoes; cook until tender but still firm, about 15 minutes. Drain, cool and slice.
2 . In a large bowl, combine the vinegar, olive oil, garlic, dill pickle relish and onion. Mix and cover with sliced potatoes.
3 . Whisk together mayonnaise, pepper, sour cream and parsley. Pour over potatoes and chill at least 8 hours.
1 . Preheat the oven to 300 degrees F (150 degrees C). Grease and flour two 9x5-inch loaf pans.
2 . Whisk flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and pepper together in a bowl until evenly combined; set aside.
3 . Beat sugar, oil, eggs and vanilla in a mixing bowl until smooth. Fold in flour mixture, zucchini, and dates until no dry spots remain. Divide the batter between the prepared loaf pans.
4 . Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 70 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
1 . Combine buckwheat, chia seeds, 1 1/2 teaspoons coconut, flax seed meal, cinnamon, and vanilla powder in a jar; stir until well mixed. Stir in milk; cover. Place in the refrigerator, 8 hours to overnight.
2 . Stir buckwheat mixture. Heat in the microwave for 30 seconds. Stir in mixed berries, remaining coconut, and agave.
1 . Heat oil in a large skillet over medium-high heat. Add roast and sauté until well browned on all sides, about 15 minutes. Season with salt and pepper and turn off the heat.
2 . Place onion, carrots, garlic, and parsley in the bottom of a slow cooker. Place the roast on top, then pour the soup over the roast and vegetables. Cover and cook on Low for 8 to 10 hours, stirring once.
3 . Transfer roast to a serving platter and arrange vegetables around it. Pour gravy from the slow cooker into a gravy boat.
1 . Preheat oven to 325 degrees F (165 degrees C).
2 . Stir flour, oats, brown sugar, and cinnamon together in a bowl. Pour melted butter into oat mixture and stir until crumbly. Pat half the oat mixture into the bottom of a 9x13-inch baking dish.
3 . Stir rhubarb and apples together in a bowl; pour on top of oat mixture in baking dish.
4 . Stir cornstarch and 2 tablespoons water together in a bowl until cornstarch is dissolved and mixture is smooth.
5 . Heat sugar, 1 cup water, and vanilla extract in a saucepan over medium-high heat; bring to a boil, stirring constantly. Pour cornstarch mixture into sugar mixture and continue to boil, stirring constantly, until mixture thickens, 1 to 2 minutes. Drizzle sugar mixture over rhubarb and apples; sprinkle remaining oat mixture over the top.
6 . Bake in the preheated oven until hot and bubbly, 35 minutes.
1 . Prepare grill for high heat.
2 . With a fork, poke sausages several times. Place in a pot, cover with water, and simmer over medium-high heat until cooked through, about 7 minutes. Remove from heat, and set aside.
3 . Warm butter in a skillet over medium heat. Stir in onions, and cook until soft and translucent. Stir in apples, vinegar, and brown sugar; cook, stirring gently, until caramelized, about 10 to 15 minutes. Season with salt and pepper.
4 . Meanwhile, place sausages on grill (or under broiler), and cook until well browned. Serve on a mound of caramelized apples and onions.
1 . Melt butter in a skillet over medium heat. Saute onions until translucent. Pour in eggs. Cook, stirring occasionally to scramble. When eggs appear almost done, stir in chopped tomatoes and feta cheese, and season with salt and pepper. Cook until cheese is melted. Suada Fteja
1 . Spray a Belgian waffle iron with cooking spray and preheat according to manufacturer's instructions.
2 . Beat eggs with a whisk until fluffy. Beating slightly after each ingredient, first add milk, then oil, sugar, salt, baking powder, all-purpose flour, and finally whole wheat flour; do not overbeat.
3 . Pour 3/4 cup batter into the center of the hot waffle iron, spreading with a metal knife if necessary. Close the iron and bake until it stops steaming, 2 to 5 minutes, depending on your iron. Carefully remove cooked waffle with a fork and repeat with remaining batter.
1 . Spray a stockpot with cooking spray.
2 . Melt butter in the prepared stockpot over medium heat; cook and stir celery, onion, paprika, seafood seasoning, thyme, salt, and white pepper until onion is translucent, about 5 minutes. Whisk flour into vegetable mixture until smooth and dissolved. Pour seafood stock over vegetable mixture.
3 . Mix half-and-half, cream, and milk into broth mixture; decrease heat and simmer until bisque is thickened, about 15 minutes. Add crabmeat and simmer bisque until crabmeat is heated through, about 5 minutes more.
1 . Cut the meat into chops and baste. Place in a deep bowl.
2 . Cut the onion into quarter rings and add to the meat.
3 . Salt and pepper and add 4-5 tbsp. mayonnaise. Mix everything thoroughly. Cover and leave to marinate in the refrigerator overnight.
4 . Grate the cheese on a fine grater, add 3-4 tbsp. mayonnaise and mix everything thoroughly.
5 . Place the marinated meat on a baking tray, spread the onions on top and cover everything with the cheese mixture. Put in the oven at 180 degrees for 1 hour or until golden brown.
6 . Juicy, soft and tender meat French is ready! Bon appetit, everyone!