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I am making pork chops with scalloped potatoes. Our local Jewel had pork chops on sale, 10 for $7.90. My mom used to make this when I was younger and I haven't made it in awhile because my kids don't like th potatoes. Just slice your potatoes and layer in the bottom of baking dish, mix a can of cream of mushroom soup over the top.(save a little) brown your pork chops and lay on top of potatoes, put remainder of cream of mushroom soup on top of pork chops. cover and bake for 90 min. at 350. I also bought some fresh green beans. I am hungry right now!!!
Another oldie-get a nice piece of chuck or anything roast similar. Line a baking pan with aluminum foil criss-crossed. Put roast in pan, season w/salt and pepper. Sprinkle with package of Lipton Onion soup and can cream of mushroom soup. Bring up ends of foil and seal tightly. Put in 250 deg oven for at least 3 1/2 hrs.
I have a beef tenerloin that I wanted to cook on my "new charcoal grill", but will cook on the gas grill. The grill I wanted is out of stock, will have to wait til next week to get it.
Location: Lots of sun and palm trees with occasional hurricane :)
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Guys...the cow's heart is not bad. It's actually very, very good, with the right seasoning.
My first marriage was to a Peruvian and right after we got married, we moved to Peru for two years. It ended up being almost 5. At the beginning I lost a lot of weight. I wasn't used to the food there and didn't trust anything or anybody.
I would only eat steak, white rice, and bananas. Then one day I got pregnant. My craving was Ceviche (raw fish/seafood cooked in lemon). Every single day for lunch. For dinner it was usually a breaded chicken cutlet.
The thing though, I started to eat all the Peruvian stuff I thought I'd never touch. Green food, cow's heart.
Trust me, it is delicious!!! To this day, 35 years later, I still try to find all the Peruvian restaurants to go out to eat.
vpcats, when I make my rump roast I sear it on all sides first then put it in the crockpot, (with the liner in of course) and add 1 14 1/2 oz of chicken broth, onions and garlic, cook on low 10-12 hrs. I let it get to room temp. and put in the fridge until the next day. I take all of the fat off and discard from the gravy, now that the roast is cold you can slice it perfectly to your taste. As bebette said the best roast comes from the crockpot.
Stuffed peppers
Homemade soups
Chili
Chicken cacciatore
I make a chicken tortelli soup when we have company in winter and have it in a small crockpot with a ladle. My guests help themselves. Crockpot cooking makes everything easy.
Last night when we went out to dinner I was asked by the GM if I would consider catering their Christmas party next year, you know I will be using a lot of crockpots and sternos.
Tonight for dinner are eggplant rollups, ravioli, spinach salad and garlic bread.
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and add 1 14 1/2 oz of chicken broth, onions and garlic, cook on low 10-12 hrs. I let it get to room temp. and put in the fridge until the next day. I take all of the fat off and discard from the gravy, now that the roast is cold you can slice it perfectly to your taste. As bebette said the best roast comes from the crockpot.
