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Sunday, March 7, 2010
Roast Beef Dinner Recipe
A wonderful recipe for coming home celebrations, or any time you need the perfect dinner, this is definitely a sit down family dinner, one that invites conversation at the dinner table. The aroma's that bring back so many memories fill the house! Make great memories by cooking great meals, and they will never forget.
If you have been looking for a great roast beef dinner recipe, with ease of cooking and simple ingredients, this is sure to please your family or guests. A perfect recipe for new cooks, when you need to entertain, without being a slave to your kitchen!
Ingredients:
3 pound beef bottom roast
3 tablespoons grape seed oil, or a quality cooking oil
3 cups baby carrots
1 large can whole mushrooms 10-16 oz
1 large yellow onion chopped
1 teaspoon salt
1/2 teaspoon pepper
1 package brown gravy mix
1/4 cup flour
Heat oil in large skillet over medium high heat. Coat the beef with flour and cook in the oil about 5 minutes on each side to lightly brown, then place the carrots, mushrooms and onions in a 5 to 6 quart slow cooker. Sprinkle with salt and pepper and place the beef on top of the vegetables. Mix 12 ounces of water with gravy mix and pour over beef. Cover and cook on low heat 8 to ten hours or until beef and vegetables are done and tender. Add salt and pepper to taste. Serve with mashed potatoes, this roast gives you the perfect gravy to top the potatoes, and a variety of vegetables, salad and rolls with real butter, jellies and honey.
Check Out Magnalite Classic Cast-Aluminum 11-1/4-Inch Fry Pan for $71.24
Magnalite Classic Cast-Aluminum 11-1/4-Inch Fry Pan Review
I inherited the Magnalite collection from my mother and grandmother, and after 50+ years of hard use, really hard use, I only recently managed to warp the bottom of the skillet on my new Viking (flamethrower) gas stove when I set the heat too high. But I'm still using the skillet! This super heavy duty set cooks the most evenly and cleans up the easiest of any cookware out there. I despise non-stick interiors, and these gratefully have none, and with use are seasoned so well they never stick. I will cheerfully buy new sets for my grandkids and hopefully they will still be using theirs in 50+ years as well. Rice is perfect, browing meats & rue gravy is easy, roasts and soups cook evenly without scortching, and cleanup is fast & easy with a little steel wool. The 11 inch skillet size is perfect for fried chicken and browning meats of all types. Best cookware ever made, at a real bargain of a price!!
Magnalite Classic Cast-Aluminum 11-1/4-Inch Fry Pan Feature
- 11-1/4-inch cast-aluminum fry pan with thick base for even heat transfer
- Phenolic handle stays cool to the touch during stovetop cooking
- Heavy-duty, vapor-tight lid locks in moisture, flavor, and nutrients
- Washing by hand recommended; oven-safe up to 350 degrees F
- Measures approximately 11-1/4 by 3 by 18-1/4 inches; 50-year limited warranty
Magnalite Classic Cast-Aluminum 11-1/4-Inch Fry Pan Overview
Magnalite Classic 11-1/4-Inch Fry Pan. Includes 1-Each Magnalite Classic 11-1/4-Inch Fry Pan. Magnalite cookware feature vessels and lids constructed from hand-poured cast aluminum. The vessels feature a thick base that won't warp. Heavy domed lids lock-in moisture, transfer heat from the vessel side wall, and help facilitate convection style heating. Features phenolic handles and lids which are oven safe to 350 degrees. Line has earned a loyal user base who appreciates its uniquely even heating.
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- Magnalite Classic Cast-Aluminum 14-Quart Covered Stockpot
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- Magnalite Classic 15-Inch Oval Covered Roaster
Customer Reviews
The Worst Cookware EVER! - Michelle - Richmond Hill, GA
Why isn't there a ZERO rating? These pots were given to me against my will when I got married. I couldn't wait until the day came when I could afford to buy something else and could put these awful things in the dumpster.
*** Product Information and Prices Stored: Mar 07, 2010 01:55:07
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Saturday, March 6, 2010
Check Out Blue Square Grill, Cast Iron Handle-L 9 1/2'' X H 2 3/4'' for $98.75
Blue Square Grill, Cast Iron Handle-L 9 1/2'' X H 2 3/4'' Review
Blue Square Grill, Cast Iron Handle-L 9 1/2'' X H 2 3/4'' Feature
- Specs: This line of products is ideal for indoor grilling. The heavy grooved cast iron surface ret
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Blue Square Grill, Cast Iron Handle-L 9 1/2'' X H 2 3/4'' Overview
Blue Square Grill, Cast Iron Handle-L 9 1/2'' x H 2 3/4'' Chasseur Grill, 9-1/2'' W, square, heavy grooved cast iron surface w/handle, blue enamel coating Product Features - Manufacturer's Category: Cast Iron Fry Pan; Brand: Chasseur; Size: 9-1/2''; Manufacturer's Category Override: Cast Iron Fry Pan PWC-A1731024 Chasseur A1731024
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Customer Reviews
*** Product Information and Prices Stored: Mar 06, 2010 17:20:07
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Big Mama's Soulful Jambalaya & Hot Water Corn Bread
This is an old family recipe my grandmother used to make during winter months. She made a large pot of jambalaya in the middle of winter and the smell and aroma filled throughout the house. This was also a popular dish she often served when she entertained her friends during club meetings. She served this dish with her favorite hot water corn bread. Mmmmm Good!
1 pound diced chicken breast
1 pound smoked sausage
3 large chopped onions
2 bell (green) peppers, chopped
1 chopped celery stalk
1 (6 ounce) can stewed or diced tomatoes OR 2 fresh tomatoes and 1 green Chile
1 (6 ounce) can tomato sauce or puree
1 clove garlic, minced
3 ¼ cups water
2 cups white rice, rinsed
3 green onions, chopped
Seasoning salt and black pepper to taste
1 pound shrimp, peeled and de-veined
½ teaspoon seafood seasoning
1 tablespoon Creole seasoning
1 tablespoon crushed red pepper, optional
Cook chicken breast and sausage in a skillet with about 1 tablespoon olive oil for 15 minutes. Drain. Put chicken and sausage into large pot on medium heat. Add to chicken mixture--onions, bell peppers, celery, tomatoes, tomato sauce, and garlic. Mix well. Bring to a boil.
Add water, rice, green onions, salt, and pepper. Cook on medium heat until rice is almost done, then add shrimp, seafood seasoning, Creole seasoning, and red pepper. Continue cooking until rice is done stirring occasionally. Yield 10 to 12 servings.
Big Mama's Hot Water Corn Bread
2 cups self-rising white or yellow cornmeal
2 tablespoons flour
1 egg
2 tablespoons sugar, (optional)
1 - ½ cups hot water
Vegetable oil
Combine cornmeal, flour, egg, sugar, and hot water in large bowl. Heat vegetable oil in skillet until hot. Place about 2 heaping teaspoons of cornmeal mixture for each bread patty in skillet. Fry in hot oil over medium heat until light brown on both sides, about 3 to 5 minutes. Cool patties on paper towels. Yield: 10
TIP: Make sure the water is boiling hot and not lukewarm--its makes better bread.
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