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SLOW COOKER STEW
BEEF CASSEROLE |
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Prep Time: 10 Minutes
Cook Time: LOW 8 Hours
Ready in: see above
Makes 4 to 6 servings
Ingredients:
2 pounds, extra lean
beef for stew
garlic salt, salt, pepper
1 thinly sliced onion
3 - 4 peeled and quartered potatoes
1 can drained French-style green beans
1 can (10 ounce) tomato-soup
1 can (16 ounces) peeled and whole tomatoes
Directions:
1. Season round steak
lightly with garlic salt, salt and pepper.
2. Cut into serving pieces and
place in crock pot with sliced onion,
which has been separated into rings.
3. Add potatoes and green beans.
4. Top with tomato soup and tomatoes.
5. Cover and cook on Low for
8 hours.
NOTE: Remove cover during last
half-hour if too liquid.
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for this recipe page.
Prep Time: 15 Minutes
Cook Time: 10 to 12 Minutes
Ready In: about 25 Minutes
Makes 4 chops
Ingredients:
4 boneless center cut
pork chops
2 ounces prosciutto
2 ounces Swiss cheese, cut into 2x1/4" rectangles
1/2 cup fine dry bread crumbs
2 teaspoons butter
1 teaspoon dried thyme leaves
1/2 cup flour
1 egg, beaten with 1 teaspoon water
Directions:
1. Slice each boneless
center cut chop lengthwise almost in half to butterfly.
2. Between two pieces of plastic
wrap, pound each butterflied pork chop to 1/8 inch thickness.
3. On half of each pork chop,
place 1/2 ounce prosciutto and 1 piece of cheese. Sprinkle with
1/4 teaspoon thyme. Roll pork chops to enclose filling. Coat
with flour, dip in egg wash and roll in bread crumbs.
4. In large frying pan, melt
butter.
5. Add pork chops to frying pan
and cook 10 to 12 minutes, turning frequently to brown all sides.
6. Garnish with lemon wedges
and parsley sprigs.
Click HERE
for this recipe page. |
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TERIYAKI CHICKEN
STIR FRY OVER RICE |
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Prep Time: 10 Minutes
Cook Time: about 10 Minutes
Ready In: about 20 Minutes
Makes about 4 servings
Ingredients:
2 lbs. Haverhill Beef
boneless skinless Teriyaki chicken breasts
3 Tbsp. canola oil
4 scallions, thinly sliced
1 tsp. fresh gingerroot
1 cup of carrot slices
1/2 cup of water chestnuts (drained)
1 cup of snow peas
1 cup of broccoli
Directions:
1. Cut the chicken breasts
into thin strips. Set aside.
2. Thinly slice the scallions.
Set aside.
3. Mince the gingerroot. Set
aside.
4. Prepare white rice according
to package for 4 servings. Keep warm and set aside.
4. In large, non-stick skillet
or wok over medium heat, heat the canola oil.
5. Add chicken breast strips
and stir fry for 5 minutes.
6. Add the scallions and gingerroot
and stir fry for an additional 1 minute.
7. Add the remaining vegetables
and water chestnuts and cook for an additional 2 to 4 minutes.
8. Serve over white rice.
Click HERE
for this recipe page.
Prep Time: 15 Minutes
Cook Time: 6 to 8 Minutes
Ready In: 25 Minutes
Makes 2 to 3 servings
Ingredients:
1 pound veal cutlets,
cut 1/8 to 1/4 inch thick
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/8 teaspoon paprika
1/8 teaspoon ground white pepper
1 tablespoon olive oil
Lemon-Caper Sauce:
2/3 cup dry white wine
2 tablespoons fresh lemon juice
2 teaspoons drained capers
1 teaspoon butter
Directions:
1. Pound veal cutlets
to 1/8 inch thickness, if necessary. Combine flour, salt, paprika
and white pepper. Lightly coat both sides of veal cutlets with
flour mixture.
2. In large nonstick skillet,
heat 1/2 of oil over medium heat until hot. Add 1/2 of veal cutlets;
cook 3 to 4 minutes or until cooked through, turning once. Remove
veal cutlets; keep warm. Repeat with remaining oil and veal cutlets.
3. Add wine and lemon juice to
skillet; cook and stir until browned bits attached to skillet
are dissolved and liquid thickens slightly. Remove from heat;
stir in capers and butter.
4. To Serve: Spoon sauce over
veal cutlets.
Click HERE
for this recipe page. |
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