Recipe: Meat and Potato Recipes (5)
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Meat and Potato Recipes - 2000-10-16 (5)
recipelink.com (01:46:13) :
All-Day-Long Crockpot Beef
Recipe By : Jo Anne Merrill
Serving Size : 6
1 1/2 pounds beef roast -- * see note
1/2 teaspoon black pepper
2 garlic cloves -- minced
1/2 package onion soup mix
2 teaspoons Worcestershire sauce
1 teaspoon steak sauce
3 carrots -- sliced
2 celery stalks -- diced
1 green bell pepper -- chopped
1 yellow onion
1/2 cup water
1/2 cup tomato juice
* Use any cut of beef roast desired.
1. Cut beef roast into serving-sized portions. Use more beef if you need more than 6 servings. Brown beef in a bit of vegetable oil, although you can skip this step if rushed for time.
2. Slice onion and separate into rings. Dice the peeled carrots, dice the celery and slice the peppers into thin strips or circles. Place these into bottom of crockpot. Sprinkle the beef pieces with fresh ground black pepper, minced garlic and the onion soup mix. Place on top of the vegetables.
3. Mix the steak sauce and Worcestershire sauce in a small bowl with about 1/2 cup water and 1/2 cup tomato juice. Pour this over the meat.
4. Turn the crockpot to high for 30 minutes, or, if you're in a hurry, skip this step. Turn to low, cover and cook for 7-9 hours.
* Keep the crockpot covered as much as possible throughout cooking time. A crockpot can be used to cook this type of meal for a varied amount of time, depending on your schedule. It is not important that you take the meat and vegetables out at a specific amount of time. One or two hours either way usually makes no difference.
When ready to serve, dip meat and vegetables out of pot with a slotted spoon. Use the liquid as is or turn crockpot to high and thicken liquid with a little flour or cornstarch.
Serving Ideas : Serve with mashed potatoes and a healthy bread.
recipelink.com (01:39:20) :
Hot Potato Salad
Recipe by: Swift Premium Meat
Yield: 6 servings
8 strips bacon, cut in 1/2 in pieces
2 md onions, chopped fine
1 tbsp flour
4 tsp sugar
1 1/2 tsp salt
1 tsp paprika
1/2 c vinegar
1 c water
6 medium potatoes, cooked, peeled and sliced thin
Cook bacon in skillet over medium heat until browned and crisp. Combine flour, sugar, salt and paprika. Add to skillet and mix well. Pour in vinegar and water. Stir and cook until mixture thickens. Add potatoes, reduce heat to low and cook 10-15 minutes or until heated through.
NOTES: Use Turkey bacon to save on fat and calories
recipelink.com (01:29:56) :
German Pork Roast (crock pot)
Recipe By : Weight Watchers Magazine, May/June 1997
2 cups chopped onion
2 slices (1 oz each) pumpernickel bread, torn into pieces
1 2 pound lean boned pork loin roast
1/4 cup dry white wine
1 tablespoon dried parsley
3/4 teaspoon dried marjoram
3/4 teaspoon caraway seed
1/2 teaspoon salt
1/4 teaspoon pepper
1. Place onion and bread in bottom of an electric slow-cooker. Trim fat from pork; place pork in cooker. Combine wine and next 5 ingredients; pour over pork. Cover; cook on low-heat setting for 6 1/2 hours (or high-heat setting for 3 hours) or until pork is tender.
2. Remove pork from cooker; place on a serving platter. Cook liquid, uncovered, in cooker on high-heat setting 5 minutes or until thick. Serve with pork.
Yield: 8 servings (serving size: 3 ounces pork and 1/4 cup sauce)
Per serving: CAL 212 (37 % from fat); PRO 24.7 g, FAT 8.7 g (sat 1.8 g); CARB 7.8 g; FIB 1.3 g; CHOL 68 mg; IRON 1.4 mg; sodium 262 mg; CALCIUM 26 mg
recipelink.com (01:24:10) :
Rueben Casserole
Recipe By : Valerie Weiser, Castro Valley CA
Serving Size : 6
10 Ounces Rye Bread -- 3/4" Cubes
3 1/2 Cups Green Apples -- chopped
1 1/4 Cups Red Onion -- slivered
16 Ounces Sauerkraut -- rinsed and drained
1/4 Cup Dijon Mustard
1/4 Cup Light Mayonnaise
8 Ounces Swiss Cheese -- grated
1/2 Lb Corned Beef Brisket -- thinly sliced
Crisp bread in 400' oven for 10 minutes. Spoon 1/2 of bread into shallow 2-1/2 to 3 qt. baking dish. In a bowl, combine apples, onion, sauerkraut, mustard, mayonnaise and 1/2 of cheese. Spread 1/2 of mixture over bread cubes. Coarsely chop the corned beef and spread evenly over mixture and then top with remaining apple mixture.
Cover tightly with foil and bake 50 to 60 minutes until apples have cooked tender. Sprinkle remaining bread and top with remaining cheese. Bake uncovered for 20 minutes until cheese is melted and browned.
recipelink.com (01:16:54) :
REFRIGERATOR DAY BEEF POT PIE
Recipe By : Unknown
4 slices bacon -- chopped
1 onion -- thinly sliced
1 clove garlic -- minced
1/2 pound mushrooms -- sliced, *
3 med red potatoes -- boiled & cubed, *
2 cups leftover pot roast -- bite sized cubes
1 cup thawed "petite" peas
3 tablespoons butter
3 tablespoons flour
2 1/2 cups chicken broth or beef broth
1/4 cup chopped dill weed -- * see note
1 Kosher dill pickle -- chopped
Salt and pepper
Refrigerated pastry crust for top of 9-inch -- pie
*Boiled red potatoes 15 minutes cooled and cut into cubes.
*Used small can of sliced mushrooms.
*about 1 tablespoon dried dill.
In a skillet heat bacon and cook until bits have rendered. Strain and
reserve the bits for later. In remaining fat in skillet (add some oil if
not enough) add onions and saute for 5 minutes or until tender. Add garlic
and mushrooms and continue to saute a couple of minutes or until cooked
through. Remove the skillet from the heat and strain out any excess fat and
liquid by pouring contents through a sieve; add bacon bits to onions and
mushrooms in a mixing bowl. Stir in leftover pot roast and peas and set
aside. In a small saucepan, heat 3 tablespoons of butter and add the flour.
Cook for a minutes to make a roux. Add broth and whisk vigorously . Bring
to a simmer and cook for a few minutes or until thickened. Add dill weed
and pickle and adjust the seasoning.
Preheat oven to 475 degrees. Pour sauce over the beef, peas, etc. and
season to taste with salt and pepper. Pour the mixture in a quart-size, 2
inch deep round baking dish. Roll out pastry and set over the pie. Tuck
excess dough under the rim and crimp the edges decoratively if you wish.
Cut a couple of slits in the crust to allow steam to escape. Set pie on a
baking sheet and set in middle of oven. Bake at high heat for 15 minutes.
Lower heat to 375 degrees and bake for 15 minutes more or until crust is
golden and the filling is hot.
Yield: 4 servings
Meat and Potato Recipes - 2000-10-16 (5)
recipelink.com (01:46:13) :
All-Day-Long Crockpot Beef
Recipe By : Jo Anne Merrill
Serving Size : 6
1 1/2 pounds beef roast -- * see note
1/2 teaspoon black pepper
2 garlic cloves -- minced
1/2 package onion soup mix
2 teaspoons Worcestershire sauce
1 teaspoon steak sauce
3 carrots -- sliced
2 celery stalks -- diced
1 green bell pepper -- chopped
1 yellow onion
1/2 cup water
1/2 cup tomato juice
* Use any cut of beef roast desired.
1. Cut beef roast into serving-sized portions. Use more beef if you need more than 6 servings. Brown beef in a bit of vegetable oil, although you can skip this step if rushed for time.
2. Slice onion and separate into rings. Dice the peeled carrots, dice the celery and slice the peppers into thin strips or circles. Place these into bottom of crockpot. Sprinkle the beef pieces with fresh ground black pepper, minced garlic and the onion soup mix. Place on top of the vegetables.
3. Mix the steak sauce and Worcestershire sauce in a small bowl with about 1/2 cup water and 1/2 cup tomato juice. Pour this over the meat.
4. Turn the crockpot to high for 30 minutes, or, if you're in a hurry, skip this step. Turn to low, cover and cook for 7-9 hours.
* Keep the crockpot covered as much as possible throughout cooking time. A crockpot can be used to cook this type of meal for a varied amount of time, depending on your schedule. It is not important that you take the meat and vegetables out at a specific amount of time. One or two hours either way usually makes no difference.
When ready to serve, dip meat and vegetables out of pot with a slotted spoon. Use the liquid as is or turn crockpot to high and thicken liquid with a little flour or cornstarch.
Serving Ideas : Serve with mashed potatoes and a healthy bread.
recipelink.com (01:39:20) :
Hot Potato Salad
Recipe by: Swift Premium Meat
Yield: 6 servings
8 strips bacon, cut in 1/2 in pieces
2 md onions, chopped fine
1 tbsp flour
4 tsp sugar
1 1/2 tsp salt
1 tsp paprika
1/2 c vinegar
1 c water
6 medium potatoes, cooked, peeled and sliced thin
Cook bacon in skillet over medium heat until browned and crisp. Combine flour, sugar, salt and paprika. Add to skillet and mix well. Pour in vinegar and water. Stir and cook until mixture thickens. Add potatoes, reduce heat to low and cook 10-15 minutes or until heated through.
NOTES: Use Turkey bacon to save on fat and calories
recipelink.com (01:29:56) :
German Pork Roast (crock pot)
Recipe By : Weight Watchers Magazine, May/June 1997
2 cups chopped onion
2 slices (1 oz each) pumpernickel bread, torn into pieces
1 2 pound lean boned pork loin roast
1/4 cup dry white wine
1 tablespoon dried parsley
3/4 teaspoon dried marjoram
3/4 teaspoon caraway seed
1/2 teaspoon salt
1/4 teaspoon pepper
1. Place onion and bread in bottom of an electric slow-cooker. Trim fat from pork; place pork in cooker. Combine wine and next 5 ingredients; pour over pork. Cover; cook on low-heat setting for 6 1/2 hours (or high-heat setting for 3 hours) or until pork is tender.
2. Remove pork from cooker; place on a serving platter. Cook liquid, uncovered, in cooker on high-heat setting 5 minutes or until thick. Serve with pork.
Yield: 8 servings (serving size: 3 ounces pork and 1/4 cup sauce)
Per serving: CAL 212 (37 % from fat); PRO 24.7 g, FAT 8.7 g (sat 1.8 g); CARB 7.8 g; FIB 1.3 g; CHOL 68 mg; IRON 1.4 mg; sodium 262 mg; CALCIUM 26 mg
recipelink.com (01:24:10) :
Rueben Casserole
Recipe By : Valerie Weiser, Castro Valley CA
Serving Size : 6
10 Ounces Rye Bread -- 3/4" Cubes
3 1/2 Cups Green Apples -- chopped
1 1/4 Cups Red Onion -- slivered
16 Ounces Sauerkraut -- rinsed and drained
1/4 Cup Dijon Mustard
1/4 Cup Light Mayonnaise
8 Ounces Swiss Cheese -- grated
1/2 Lb Corned Beef Brisket -- thinly sliced
Crisp bread in 400' oven for 10 minutes. Spoon 1/2 of bread into shallow 2-1/2 to 3 qt. baking dish. In a bowl, combine apples, onion, sauerkraut, mustard, mayonnaise and 1/2 of cheese. Spread 1/2 of mixture over bread cubes. Coarsely chop the corned beef and spread evenly over mixture and then top with remaining apple mixture.
Cover tightly with foil and bake 50 to 60 minutes until apples have cooked tender. Sprinkle remaining bread and top with remaining cheese. Bake uncovered for 20 minutes until cheese is melted and browned.
recipelink.com (01:16:54) :
REFRIGERATOR DAY BEEF POT PIE
Recipe By : Unknown
4 slices bacon -- chopped
1 onion -- thinly sliced
1 clove garlic -- minced
1/2 pound mushrooms -- sliced, *
3 med red potatoes -- boiled & cubed, *
2 cups leftover pot roast -- bite sized cubes
1 cup thawed "petite" peas
3 tablespoons butter
3 tablespoons flour
2 1/2 cups chicken broth or beef broth
1/4 cup chopped dill weed -- * see note
1 Kosher dill pickle -- chopped
Salt and pepper
Refrigerated pastry crust for top of 9-inch -- pie
*Boiled red potatoes 15 minutes cooled and cut into cubes.
*Used small can of sliced mushrooms.
*about 1 tablespoon dried dill.
In a skillet heat bacon and cook until bits have rendered. Strain and
reserve the bits for later. In remaining fat in skillet (add some oil if
not enough) add onions and saute for 5 minutes or until tender. Add garlic
and mushrooms and continue to saute a couple of minutes or until cooked
through. Remove the skillet from the heat and strain out any excess fat and
liquid by pouring contents through a sieve; add bacon bits to onions and
mushrooms in a mixing bowl. Stir in leftover pot roast and peas and set
aside. In a small saucepan, heat 3 tablespoons of butter and add the flour.
Cook for a minutes to make a roux. Add broth and whisk vigorously . Bring
to a simmer and cook for a few minutes or until thickened. Add dill weed
and pickle and adjust the seasoning.
Preheat oven to 475 degrees. Pour sauce over the beef, peas, etc. and
season to taste with salt and pepper. Pour the mixture in a quart-size, 2
inch deep round baking dish. Roll out pastry and set over the pie. Tuck
excess dough under the rim and crimp the edges decoratively if you wish.
Cut a couple of slits in the crust to allow steam to escape. Set pie on a
baking sheet and set in middle of oven. Bake at high heat for 15 minutes.
Lower heat to 375 degrees and bake for 15 minutes more or until crust is
golden and the filling is hot.
Yield: 4 servings
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