Ingredients 2 pounds beef sirloin, cut into 2 inch strips garlic powder to taste 3 tablespoons vegetable oil 1 cube beef bouillon 1/4 cup hot water 1 tablespoon cornstarch 1/2 cup chopped onion 2 large green bell peppers, roughly chopped 1 (14.5 ounce) can stewed tomatoes, with liquid 3 tablespoons soy sauce 1 teaspoon white sugar 1 teaspoon salt
Directions Sprinkle strips of sirloin with garlic powder to taste. In a large skillet over medium heat, heat the vegetable oil and brown the seasoned beef strips. Transfer to a slow cooker. Mix bouillon cube with hot water until dissolved, then mix in cornstarch until dissolved. Pour into the slow cooker with meat. Stir in onion, green peppers, stewed tomatoes, soy sauce, sugar, and salt. Cover, and cook on High for 3 to 4 hours, or on Low for 6 to 8 hours.
1⁄2 cup butter, melted 3⁄4 cup white sugar 4 eggs 1 (15 ounce) can cream-style corn 2 ounces canschopped green chili peppers, drained 1⁄2 cup shredded monterey jack cheese 1⁄2 cup shredded cheddar cheese 1 cup all-purpose flour 1 cup yellow cornmeal 1⁄4 teaspoon salt 4 teaspoons baking powder
Preheat oven to 300 degrees F (150 degrees C). Lightly grease a 9×13 inch baking dish. In a large bowl, beat together butter and sugar. Beat in eggs one at a time. Blend in cream corn, chiles, Monterey Jack and Cheddar cheese. In a separate bowl, stir together flour, cornmeal, baking powder and salt. Add flour mixture to corn mixture; stir until smooth. Pour batter into prepared pan. Bake in preheated oven for 1 hour, until a toothpick inserted into center of the pan comes out clean.
Ingredients: 1 lb sausage 2 T butter 2 packages Sausage Gravy Mix (makes 2 cups per package) 12 eggs 1 (5 oz) can evaporated milk ½ tsp salt 2 tubes refrigerated biscuits
Directions Cook sausage in 10″ Executive Skillet – breaking up using Mix ‘N Chop, set aside. In large saucepan, make gravy according to directions. Add sausage to gravy, set aside. In large Stainless Steel Bowl whisk eggs, evaporated milk and salt. Soft scramble eggs with the butter. In a Stoneware Rectangle Baker layer gravy, eggs, gravy, eggs, gravy, then top with biscuits. Bake for 20 to 25 minutes at 350 degrees until biscuits are golden brown.
3 to 4 lbs boneless, skinless chicken 1 .7 oz packet of Italian dressing mix 1/2 cup brown sugar, packed
Preheat oven to 350. Rinse the chicken and lay on paper towels to drain the water off. Combine the packet of Italian seasoning mix with the brown sugar, mixing well. Grease a 9×13 baking dish.
Dip the chicken parts into the mixture, rolling around well to coat the entire piece well. Then place the chicken pieces into your prepared baking pan, with the top side of the chickenpart facing upwards. If you have any extra coating remaining, you can sprinkle itover the chicken pieces in the pan if you desire ( or not).
Bake time is 50 to 60 minutes, or until the chicken is done. While the chicken is baking, turn it every 15 minutes and spoon the drippings over the chicken each time, with the final turning leaving the chicken with the top side of the pieces facing up for the last few minutes of baking time.
1 1/2 lbs beef stew meat, or chuck roast cubed1 1/2 teaspoons lemon pepper1 package dry onion soup mix1 can cream of mushroom soup14 oz can low sodium beef broth2 tablespoons butter3 tablespoons flour
How to make it Place cubed beef in slow cooker and sprinkle evenly with lemon pepper. In a large bowl whisk together dry onion soup mix, cream of mushroom soup, and beef broth; pour over meat. Cover and cook on low for 8 hours.Remove meat from crockpot with a slotted spoon, place in a bowl, and cover with foil. Set aside for now. In a large saucepan melt butter. Add flour and whisk well. Cook for about a minute. Whisk in the gravy/juices from the crockpot and heat until thickened and heated all the way through. Add in the set aside beef and simmer for a few minutes. Serve the beef tips and gravy over mashed potatoes, rice, or noodles.
4 tbsp. butter or shortening5 tbsp. flour1/4 tsp. sage – OPTIONAL1/4 tsp. garlic powder1/4 tsp. black pepper1 beef boullion cube1 chicken boullion cube2 cups water
How to make it :Boil the water and add bouillon cubes; stir until dissolved. Set aside.Add flour, sage, garlic powder and black pepper in small bowl. Mix and set aside.Add butter in saucepan over low heat; heat until butter is melted, stirring as needed.Add flour mixture to melted butter, stirring constantly.Cook until it takes on a golden brown color.Slowly pour the bouillon water to the flour/butter mixture. Stir or whisk constantly to prevent lumps.Turn the heat up to medium and continue cooking until you have a creamy, pourable gravy sauce.Serve while hot.
What you need:16 oz bulk sausage cooked and crumbled (any flavor)8 oz cream cheese, softened2 can(s) refrigerated crescent rolls1 c shredded sharp cheddar cheese (or any cheese)
How to Make It:I have made these and they were a hit!! These look and sound like the perfect meal for breakfast…So to prepare this recipe you need first to combine sausage & cream cheese together and shredded cheese if you’d like. Then you need to separate rolls into triangles.Second step : At this step all what you need to do is to cut eat triangle in 1/2 lengthwise. Then you need to scoop a heaping tablespoon onto each roll&roll up.Step 3 : Finally step , bake at 375 degrees F about 15 mins (till golden brown).Serve and enjoy.
1 chuck roast (mine was 3 pounds) Olive oil 1 pound carrots, peeled and cut into large chunks 2 pounds potatoes, peeled and cut into large chunks 1 onion, peeled and cut into large chunks 2 stalks celery, cut into large chunks (optional) 1 cup beef broth 1 tablespoon corn starch
SEASONING MIX –
2 tablespoons steak seasoning (mine is store-bought and has a blend of peppercorns, garlic, paprika, parsley and salt) 1 tablespoon kosher salt 1 tablespoon dried thyme 1 tablespoon dried rosemary
Combine together seasoning mix in a small bowl. Set aside.
Coat both sides of meat with olive oil. Sprinkle on a third of the seasoning mix onto each side. Sear both sides of the meat in a large skillet over medium-high heat. Transfer roast to slow cooker.
Place the vegetables in a large bowl. Drizzle on a little olive oil to coat vegetables. Sprinkle on the remaining seasoning mix. Add the vegetables to the same skillet that was used to sear the meat. Sauté for about five minutes – stirring occasionally.
Transfer the vegetables to the top of the roast in the slow cooker. Pour in the beef broth. Cover with lid. Cook on low for 9 hours or on high for 6 hours.
Using a turkey baster, retrieve most of the cooking juices from the slow cooker. Transfer juices to a small sauce pan and bring to a simmer over medium heat on the stovetop. Whisk together the cornstarch with a little water. Blend into the pan juices while whisking. Bring back to a simmer until thickened. Taste and adjust seasoning as needed.
Transfer the roast and vegetables to a large platter. Ladle the gravy over. Serve immediately.
1(10.5) ounce can of cream of chicken soup (or use cream of mushroom soup, it’s less salty)8 oz. sour cream1 (6 oz.) box stuffing mix* (Stove Top & Pepperidge Farm are a few of my favs)¾ cup water1 (16 oz.) bag frozen green beans3-4 large chicken breasts, salted and peppered if desired.
Place the chicken on the bottom of the crock pot.Mix together the soup, sour cream, stuffing, half of the water, and place over the chicken.Place the string beans either on one side of the crock pot or over the stuffing. You’ll want to mix the stuffing periodically if possible- I don’t mind mixing the string beans in with the stuffing but if you’d prefer that they remain separate, place the string beans more to the side.Add the remaining water during the cooking process as needed. I always use all of the water but crock pots cook slightly differently, so adding as needed is safer. If you’re leaving for the day, add the remaining water when you return if you feel you need it.Cook on high for 4 hours, or on low for 6-7*No need to cook the stuffing mix prior to adding to crock potNotesI like to try to mix the stuffing periodically if I can, just to keep it blended and to mix the moisture around. If the stuffing seems too moist for your liking, leave the lid off the crock pot for the last 30-40 minutes of cooking, or until your desired consistency is achieved.I love adding diced sausage, onions, and celery to my stuffing- even dried cranberries are delicious! You can also add onion tops toward the end of the cooking process- (YUM.)This meal is delicious with some whipped potatoes prepared on the stovetop!
1 cup warm water1 pkg. active dry yeast1/4 cup sugar1 tsp. salt3 Tbsp. softend butter (or non-dairy equivalent)1 egg, beaten3 1/2-4 cups flourHow to Make ItPut water and yeast in large mixing bowl and add next 4 ingredients. Beat with dough hook until well blended. Add 3 1/2 to 4 cups flour and mix until soft dough forms (should not be sticky). Put out onto floured board and knead a few times until smooth. Place in greased bowl, cover with plastic wrap and let rise in warm place approx. 45 minutes. Punch down and turn out onto floured board. Shape into 12 rolls and place in greased 13×9 in. baking pan. Let rise again about 30 minutes. Bake at 350 degrees for 20 minutes. Brush tops of rolls with butter (or equivalent).