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Results 81 - 90 of 97 for blade roast
Bake, covered, 4 to 6 hours in 200 to 250 degree oven. 4 hours for slicing. 6 hours to serve on buns. Cool and skim fat and debone.
82. POT ROAST NORWAY
Trim off fat. Roll meat in flour, brown slowly on all sides in little hot fat. Mix and add remaining ingredients. Cover and cook slowly 2 ...
83. POT ROAST NORWAY
Trim off excess fat. Roll meat in flour. Brown slowly on all sides in a little hot fat. Mix and add remaining ingredients. Cover, cook ...
Brown meat on all sides in lard; pour off drippings. Add pepper, soy sauce and water; cover tightly and cook slowly 3 hours or until meat ...
Combine all ingredients in crockpot. Cover and cook 8-10 hours. Serves 6.
86. BEEF POT ROAST
Brown the meat on both sides. Put in heavy skillet. Pour off fat. Add remaining ingredients. Cover and simmer for 3 to 4 hours or until ...
87. VEGETABLE SOUP
Cook meat with onions, celery, bay leaf for 1 hour. Add rest of vegetables. Add water as needed. Can also be cooked in crock pot.
Mix together flour and pepper. Dredge roast in seasoned flour and brown ... flour. Add to cooking liquid and cook until thickened. Slice and serve.
Spray 9 x 13 pan with pan release. Lay the beef in the cake pan. Put all the remaining ingredients on top of meat, pouring soy sauce on ...
90. POT ROAST
Combine flour, salt and pepper. Dredge meat in flour, reserving excess flour and brown in oil in dutch oven. Add cinnamon, nutmeg and ...
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