Sunday, February 14, 2010
Friday, February 12, 2010
- 1 whole 2.5 To 4 Pound Chuck Roast
- ¼ cups Butter
- 1 whole Large Onion, Sliced Thick
- 3 cloves Garlic, Peeled
- ½ cups Soy Sauce
- 1 cup Sherry (cooking Sherry Is Fine)
- ½ teaspoons Salt
- 4 cups Water
- Toasted, Buttered Deli Rolls
- OPTIONAL: Rosemary, Thyme, Other Spices
Heat butter in a heavy pot over medium-high heat. Saute the onions for a couple of minutes, or until starting to get brown.
Set chuck roast on top of the onions. Add all remaining ingredients. Cover pot and simmer (very low heat) on the stove for 6 hours, or until beef is fork-tender and falling apart. **If meat is not yet tender, return to oven for 30 minute intervals till it’s tender!** Shred meat with two forks until all large chunks are gone. Serve immediately or continue to simmer for 30 minutes to 1 hour.
*Mixture can be refrigerated overnight. Remove hardened fat from top of pan before reheating.
Serve on top of toasted, buttered deli rolls. Top with cheese and place under the broiler if desired.
NOTES: I cooked it in the crock pot and didn't broil them before serving.
1/4 c butter (or margarine)
1/4 c flour
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. ground mustard
1/4 tsp. Worchestershire sauce
2 c milk
2 c shredded sharp Cheddar cheese (8 ounces)
Heat oven to 350 degrees.
Cook and drain macaroni as directed on package.
Meanwhile, melt butter over low heat. Whisk in flour, salt, pepper, mustard, and Worchestershire sauce. Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Whisk in milk and heat to boiling, stirring constantly. Boil and stir one minute. Remove from heat and stir in the cheese until melted.
Mix with the macaroni and bake in an uncovered casserole dish 20-25 minutes or until bubbly.
Yield: 4 generous servings
There is LOTS of room for variation in this recipe. You can add vegetables, tuna, or meat or change the seasonings. You can vary the pasta shape or the type of cheese. (I think a sharp cheddar gives the nicest flavor.)
You don't have to bake it; just serve it directly from the stovetop. It doesn't get that nice, crunchy top, but it's fully cooked and fast to make. If you don't bake it, you might want to cook the macaroni slightly longer. Cook it to al dente if you plan to bake it.
I teach a junior high food prep class and they love this recipe. It takes about the same amount of time as that nasty, orange, boxed stuff but it's rich and creamy and doesn't taste like salt.
Monday, February 8, 2010
- Originally from a pamphlet, presumably from some egg promotion board.
- I think this is pretty tremendous. Not everyone in my family agrees.
- I almost always use super ripe bananas that I've stored in the freezer.
- I've often used 5 smaller bananas for 2 loaves.
Tuesday, February 2, 2010
- Set aside one seasoning packet from noodles to use in recipe; store remaining packet for another use.
- In a large saucepan bring 2 quarts water to boiling. Break up noodles slightly and add to water along with vegetables. Return to boiling; reduce heat. Boil gently, uncovered, for 3 minutes. Drain and return to saucepan.
- Meanwhile, for sauce, in a medium saucepan whisk together the 1 ¼ cups water, peanut butter, soy sauce, brown sugar, cornstarch, crushed red pepper, and seasoning packet. Whisk until smooth.
- Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Add chicken and water chestnuts; heat through.
- Add to noodle mixture in saucepan. Toss to combine. Top with peanuts.