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Results 31 - 40 of 44 for roast beef dinner
Place the roast, soup, bouillon and garlic ... high. Then I add red potatoes and whatever vegetable I have on hand. Cook about 2 more hours on low.
32. HARVEST DINNER
Trim fat from roast; brown on all sides ... and stir until thickened. Serve gravy with roast and vegetables. Serves 6. 283 calories per serving.
Put all ingredients into a roaster. Cover tightly. Bake 5 hours at 225 degrees, without lifting cover. I use my cast-iron Dutch oven.
34. COMPANY'S DINNER
Put rice in bottom of ... dish so that roast beef sits on top of dish. ... rack with meat on it and stir the rice so it won't stick. Serves 3-4.
In large heavy pan, brown meat in shortening; pour off fat. Add soup, horseradish, bay leaf, and garlic. Cover; cook over low heat 2 hours. ...
Preheat oven to 350 degrees. ... pepper the chuck roast and place on onions. Arrange ... with cold tomato and hot pepper relish. Makes 8 servings.
Makes 10 to 12 servings. ... When done, the beef and vegetables are served separately ... Strain broth and serve in soup bowls as a first course.
Crepes: Combine first five ingredients and beat until smooth. Lightly butter 7 or 8 inch skillet; heat over medium heat until bubbly. For ...
Add small amount of water, ... 4 teaspoons of beef bouillon and about 4 cups ... garlic, salt and pepper to taste. Cook 20 minutes more until done.
Lard roast with ham strips. Line casserole ... buttered tagliarini, tossed green salad. Accompany with Zinfandel or light Burgundy. 6 to 8 servings.
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