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1 - 10 of 25 for leftover pot roast
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Start oven at 325 degrees. Cut onion, celery and green pepper. Chop beef in small cubes. Cook in 1 tablespoon fat for several minutes and transfer to ...
Heat shortening and ... casserole or individual pots, layer macaroni, ... pots or 15 to 20 minutes for casserole. Garnish with parsley. Makes 6 servings.
Spoon 3 tablespoons meat filling down the center of 1 tortilla. Fold sides of tortilla over filling and roll it up. Secure with a toothpick if ...
Spoon 3 tablespoons meat filling down the center of 1 tortilla. Fold sides of tortilla over filling and roll it up. Secure with a toothpick, if ...
Add water to about 1/2 of crock pot. Start on high 6 hours. Add water to desired consistency.
Put water and bouillon cubes in a 4 quart Dutch oven and bring to a boil over high heat. Stir in brown sugar, then add cabbage, potato and tomatoes. ...
Cut beef into very fine pieces, approximately 3 cups and warm in pan; add seasonings. In frying pan get oil very hot. Place 1 corn tortilla at a time ...
Start oven at ... pepper coarsely. Chop leftover pot roast into small cubes. ... minutes. Remove cover, sprinkle on Chinese noodles. Bake 10 minutes. Serves 4.
Cut meat in 1 inch pieces or small chunks. Combine with all other ingredients except potato chips. Place in 1 to 1 1/2 quart casserole. Spread the ...
Arrange pot roast slices in 2 ... allow to cool. Spoon over meat, seal and refrigerate 4 hours or until set. Garnish with parsley or olives and serve cold.
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