Showing posts with label Meats. Show all posts
Showing posts with label Meats. Show all posts

Friday, October 24, 2008

Pot Roast - in the crockpot

3-4# Beef Chuck Roast - frozen
7-10 Red Potatoes, halved
2# Carrots
(carrot are our favorite part)
1 Onion
1/4 cup Fresh Garlic
1-2 tsp Ground Thyme
Garlic Powder
salt/pepper

*Put frozen roast in the crock pot. Top with potatoes, carrots, onions, garlic and seasonings.

Pour 1- Can Amy's Cream Soup over the top.

Cook on high all day (91/2-11 hours)


Friday, October 17, 2008

Hamburger Noodle Bake

It's Foody Friday! Head on over to A Latte Talk for more yummy recipes.
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I often make this meal. It pleases everyone, is quick & I don't need a recipe. The cream mixture can easily be adjusted by the ingredients I have on hand.
Having frozen cooked hamburger/sausage in the freezer, makes it even quicker to prepare :)
Ingredients:
1 1/2 # hamburger or sausage or a mixture
5 -7 oz pasta, cooked & drained
4 cups pasta sauce (I used my canned pizza sauce from our garden tomatoes)
1 lg tomato, chopped
1 cup sour cream
1 cup cottage cheese
4 oz cream cheese
1/2 - 1 cup grated fresh Parmesan cheese
2 eggs, separated
1T parsley
2 tsp basil
1/2 tsp garlic powder
salt/pepper
shredded cheese for top

Fry hamburger (or sausage), add pasta sauce. Simmer until thick.

Mix sour cream, cottage cheese and cream cheese. Add Parmesan cheese and egg yolks. Mix well.
Stir in basil, parsley & garlic powder.
Cook noodles.
Drain and add two egg whites. Mix well.

Spread noodles in the bottom of a greased baking pan.
Spread the cream filling over the top.
Top with meat mixture and shredded cheese.
Refrigerate for later or bake immediately.

Bake uncovered at 350* for 35-45 minutes.
Bake 10 - 15 minutes longer if it was refrigerated.

Serve with a veggie for a complete meal.

Saturday, May 17, 2008

Grilled Pork Loins

It's Foody Friday! Well, yesterday was. I am a little late :) Be sure to go to A Latta Talk for more yummy recipes.

I use to dislike grilled pork. It was dry. But then I found a wonderful book called, The Complete Meat Cookbook. I have gotten so many recipes and tips out of it. One thing I learned, is that cooking meat to the right temperature has everything to do with taste, moistness and melt in your mouth goodness. Cooking pork to 145 - 150* is the key to keeping it moist! My recipe comes from that book.

6-8 Pork Tenderloins

Flavor Rub
2 tsp dried rosemary
1 tsp dried mustard
1 tsp sea salt
1 tsp black pepper

Mix Flavor Rub ingredients. Rub onto tenderloins. Let sit for 4-8 hours. Grill on hot grill until the loins reach 145-150*.

Enjoy!