- 1. SAVORY BLADE POT ROAST
- In a skillet, brown meat slowly in a small amount of hot oil. Sprinkle meat with a little salt. Combine remaining ingredients and pour over meat. ...
Ingredients: 9 (ketchup .. mustard .. oil .. roast .. rosemary ...)
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- 2. SILVER BLADED POT ROAST
- Brown roast in small amount of ... fold is pressed tightly together.
Ingredients: 12 (flour .. ketchup .. mustard .. roast .. salt .. sauce ...)
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- 3. BLADE-CUT POT ROAST
- Put sliced onion and ... gallon size baggie. Put blade meat on top and ... on steak after cooking, sparingly.
Ingredients: 9 (bourbon .. leaf .. oil .. sauce .. thinly ...)
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- 4. ORIENTAL PORK ROAST
- Makes 6 servings. Preparation ... time: non. 1. Rub roast with 5 spice powder ... noodles and Chinese pea pods.
Ingredients: 12 (cornstarch .. granules .. oil .. onions .. sauce ...)
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- 5. NEW ENGLAND OVEN STEW
- Quarter carrots, potatoes, and meat. Put in large roaster oven pan or deep square dish casserole. Mix all liquid together. Add tapioca to liquids. ...
Ingredients: 11 (carrots .. juice .. onions .. peppers .. potatoes ...)
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- 6. NEW ZEALAND BEEF
- Cut meat into serving pieces (strips). Place in casserole. In a bowl, mix dry ingredients, stir in sauces and vinegar. Mix well and add water. Pour ...
Ingredients: 10 (catsup .. flour .. mustard .. roast .. salt .. sauce ...)
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- 7. CHILI
- 1. Preheat the oven to 425 degrees. Place the blade or chuck roast in a small roasting ... mg cholesterol, 760 mg sodium.
Ingredients: 12 (oil .. pork .. roast .. tomatoes ...)
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- 8. REALLY GOOD VEGGIE SOUP
- Cut chuck roast into large chunks, trimming ... sprinkle over. Makes 6 servings.
Ingredients: 15 (basil .. cheese .. oil .. parsley .. rings .. roast ...)
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- 9. UKRAINE SOUP (BORSCHT) FOR A CROWD
- Dice beef, lamb and chicken into bite-size pieces and put in a pot to boil with salt. Use enough water to cover and boil with 1 small carrot and a ...
Ingredients: 41 (bacon .. cabbage .. carrots .. chop .. flour .. oil ...)
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- 10. BARBECUED PORK
- In a 5-quart Dutch oven, combine first 11 ingredients. Over high heat, heat to boiling. Reduce heat to low. Cover and simmer about 3 hours or until ...
Ingredients: 14 (chunks .. mustard .. salt .. sauce .. sugar .. vinegar ...)
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