This is my favorite way to cook a pork shoulder roast. Very tender and delicious! This recipe came from the "Paula Deen Cooking Show" (Food Network). I've changed the prep procedure to make it easier and reduced the sprinkled on salt mixture to 1/4 of the original amount called for in the print-out version of the recipe (Think it was posted wrong!) ENJOY!!!
This recipe is one of Melissa d'Arabian's holiday recipes. I made it for my Christmas dinner and it was excellent. I do think that I will use another kind of roast next time, as the bottom of the round roast was rather tough. (A rump roast might be nice.) I added 1 lb. button mushrooms to the sauce, and doubled the wine. I also made my gravy with flour and water and thickened it with much more flour than what it called for (more like 1/2 cup. flour and 1/2-3/4 cup water... I just eyeballed it and didn't measure). It was very much enjoyed!
Supremely tender, this takes cube steak and elevates it to the next level, braising it in a sauce inspired by Salisbury steak. Published at Serious Eats by Nick Kindlesperger, adapted from a recipe in _I'm Just Here For the Food_ by Alton Brown. http://bit.ly/9D4psv
Once a year my dh buys cubed steaks at the "West Side Market" with an Entertainment coupon just before it expires. I usually make a swiss steak type dish with them, but this looked good to me, since I like mushrooms. I put it here for safe keeping. It did turn out tasty, though the broth needs to be thickened in the end I thought.
My mom made this beef stroganoff weekly when I was younger. I don't have the same metabolism I did then, but it's still the best $%#&* beef stroganoff I have ever had. I just want to thank everyone for all the wonderful reviews and ideas, I too now add a splash of Worcestershire sauce! Thanks again!
Dad has been making this for us since I was little and it still gets requests when we come to visit. Judging by the other recipes I've found, this is a more Americanized/Instant version of Stoganoff, but I don't think I'd want Dad to make it any other way!
Dad's Tip: Depending on where you buy your meat, you can request your butcher chop it into smaller peices for you. (Most of the prep time involved is from chopping the stew meat into tinier bits.)
This recipe starts with bacon and ends with pork chops... it doesn't get any better than bacon, onions and mushrooms slathered over super tender pork chops with gravy. I always serve this with mashed potatoes and of course something green just to round out the meal
I would love to take all of the credit for this recipe, but I found it in a Taste of Home magazine and made a few adjustments. It is wonderful served with rice and steamed broccoli sauteed in a teriyaki/orange juice mixture. To my surprise my husband and children love this recipe and often request it. This can also be done with chicken and is equally as yummy.
This meal has become one of our family favorites. It does take some time to cook, but it makes the meat so tender. I think the time is well worth it. This is great with a side salad. Hope you all enjoy it too!
The name comes for the use of 2 full heads of the delicious and sweet roasted garlic. A delicious recipe that is sure to get rave reviews from your family or guests. Make sure that that you have plenty of napkins on hand. Dig in and enjoy! Please note: If you want sauce for dipping you might want to make additional.
This sounds like a fancy kinda meal, but it's so quick and simple it works as a weeknight meal, too. I use boneless pork chops instead of the pork tenderloin and serve with a big crusty loaf of French bread to get alllll that sauce! Recipe is from Pillsbury.