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Results 61 - 70 of 81 for roast dinners
Put all ingredients into a roaster. Cover tightly. Bake 5 hours at 225 degrees, without lifting cover. I use my cast-iron Dutch oven.
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. ...
Remove skin from pieces of ... and stir well. Roast the coconut in a flat ... at a school dinner. She asked for the ... to prepare. Good luck!
Using a tripod and iron Dutch oven with handle, start charcoal fire underneath. Brown meat which has been cut in small pieces. Turn and ...
Crepes: Combine first five ingredients and beat until smooth. Lightly butter 7 or 8 inch skillet; heat over medium heat until bubbly. For ...
Wash off the meat and coat it with flour which has been seasoned with a little garlic powder and onion powder. Brown the meat on both sides ...
67. COMPANY'S DINNER
Put rice in bottom of ... dish so that roast beef sits on top of ... the rack with meat on it and stir the rice so it won't stick. Serves 3-4.
68. 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.
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.
Makes 10 to 12 servings. Pot au Feu literally means "pot in the fire." When done, the beef and vegetables are served separately from the ...
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