|Not Just Roast: Great Chicken Dishes|
|by Linda Fraser|
This is the essential guide to cooking with chicken--enticing to look at and extremely easy-to-use, it contains everything you need to know about ...
1 - 10 of 40 for chuck blade roast
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Heat oil in ... all sides. Remove roast and set on ... Add potatoes and carrots. Cover and continue cooking for 30 minutes or until vegetables are tender.
OR OR OR ... the browned ground chuck/sausage mixture. Bring ... sauce with this recipe. Make about a gallon of sauce; good for at least two meals for us.
Cook meat until done. Discard bones and all fat. Mix together remaining ingredients. Add to meat and cook slowly on low heat in slow cooker. Beef ...
Place meat in large roaster. Season with garlic powder and oregano. Top with sliced onion, peppers with juice, broth, and beer. Bake at 325 degrees ...
In large skillet brown meat in hot shortening. Add undrained tomatoes, carrots, celery, onion, salt, paprika, chili powder and pepper. Cover; cook ...
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 ...
To thicken cooking liquid, use 1/2 cup water and 1/4 cup flour. Pour water into 1 pint screw type jar. Sprinkle flour into liquid. Cover jar tightly ...
Brown pot roast. Season with ... hours or until tender. Thicken liquid to serve with noodles or rice. Left overs can be sliced for barbecued sandwiches.
Brown bacon in a Dutch oven or heavy, 3 quart pot. Remove bacon and brown onion sin the bacon drippings until transparent. Remove pot from heat and ...
Trim excess fat from beef roast. Rub Dutch ... improves in flavor and texture if it's prepared a day in advance, refrigerate overnight, reheated and sliced.
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