Thursday, August 14, 2008

Recipe Action

We made this for dinner a few weeks ago and it was pretty tasty:
Mediterranean-Style Pot Roast
1 2-3 lb. boneless beef chuch pot roast
1 TB Cooking oil
1 medium onion, sliced
1 14.5 oz can diced tomatoes with basil, oregano and garlic, undrained
1/4 cup sliced pitted ripe olives (we used kalamata olives)
1 TB Worchestershire sauce
2 tsp dried herbs de Provence, crushed
1 tsp coarsely ground black pepper
1/2 cup crumbled feta cheese

Trim fat from meat, if necessary cut meat to fit into your slow cooker. In a large skillet brown meat on all sides in oil. Drain fat and put in slow cooker. Place all other ingredients except for the feta cheese on top of the meat in the slow cooker. Cover and cook on low-heat setting for 8-10 hours or on high-heat setting for 4-5 hours.

Serve with rice or noodles and top with feta cheese.
Source: Better Homes & Gardens Cookbook

We also made breakfast for a bunch of friends last weekend and both of these received rave reviews:
Brunch Casserole aka Bacon Pie
1 bag of frozen hashbrowns (shredded)
1/4 cup chopped onions
salt & pepper
2/3 cup butter

mix hashbrowns, onions, salt & pepper and press into a 9x13 pan. melt butter and pour on top. bake at 425 degrees for 30 minutes.

12 eggs
1 1/4 cups half & half
2 cups shredded swiss cheese
2 cups shredded cheddar cheese
1 cup bacon, ham or sausage
any other ingredients you like - green pepper, mushrooms, etc

mix all of the above and pour on top of the hashbrowns when they are done. bake entire thing for 35-40 minutes at 350 degrees
Source: My mom

Baked French Toast
French toast ingredients:
1 loaf of French bread (13-16 oz)
8 eggs
2 cups half & half
1 cup milk
2 TB sugar
1 tsp vanilla
1/4 tsp cinnamon
1/4 tsp nutmeg

Praline topping ingredients:
2 sticks of room temperature butter
1 cup light brown sugar
1 cup chopped pecans
2 TB light corn syrup
1/2 tsp cinnamon
1/2 tsp nutmeg

Slice bread into 1 inch thick slices. Arrange in buttered 9x13 pan in 2 rows, with the slices overlapping. You can also put extra bread in the middle of the two rows - it turns out better if you can cram as much bread into the pan as possible. If the bread is fresh, put pan into an oven (about 425 degrees) to dry out the bread slightly as it turns out better with drier bread. In a large bowl, combine remaining french toast ingredients and beat with a whisk or beater until blended but not too bubbly. Pour mixture over bread slices, making sure all are covered evenly with the mixture. I also like to let them soak and then turn the bread over after a few minutes to make sure the slices are covered with the mixture. Spoon mixture in between slices. Cover with foil and refrigerate overnight.

The next day, preheat oven to 350 degrees. Mix all of the praline topping ingredients in a bowl and spread over the bread before baking for 40 minutes until puffed and lightly golden.
Source: Paula Deen on Foodnetwork.com