PANIC ROAST
I came across this from www.cookingcache.com Submitted by Kathy-Lynn. She stated to cover roast with boiling water, and that's it. Try it her way if you like or how I prepared it. I didn't plan this roast in a panic just out of curiosity. This is intended for individuals who forget to remove something from the freezer for dinner. Do remember that you will need a LARGE crockpot (frozen beef roasts don't bend!). This isn't a to-die for recipe, but the meat was perfect for shredding. If desired removed some of the broth to make a gravy in saucepan
Provided by lets.eat
Categories One Dish Meal
Time 8h15m
Yield 8-10 serving(s)
Number Of Ingredients 5
Steps:
- Place all of the ingredients in a LARGE crockpot. Add enough boiling water to completely cover the roast. Cook on low for 7-8 hours.
Nutrition Facts : Calories 505.6, Fat 34.5, SaturatedFat 13.7, Cholesterol 117.4, Sodium 758.4, Carbohydrate 13.9, Fiber 1.8, Sugar 5.6, Protein 34.5
POT ROAST 2
Provided by Anne Burrell
Categories main-dish
Time 3h40m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F.
- Coat a Dutch oven with olive oil and bring to medium-high heat. Sprinkle the chuck roast generously with salt, add it to the Dutch oven and brown it on all sides. Remove from the pan and reserve. Drain the excess oil, lower the heat to medium, add a few drops of new oil and add the celery, onions and crushed red pepper to the pan. Season the vegetables with salt and cook until they are soft and very aromatic, 8 to 10 minutes. Add the garlic and cook for 1 to 2 minutes. Add the tomato paste and cook for 1 to 2 minutes. Toss in the vinegar, stir to combine and cook for 2 to 3 minutes. Taste and adjust the seasoning if needed. Toss in the bay leaves, orange strips, star anise and thyme bundle. Return the meat to the pan, and add 4 cups water. Add the orange zest. Cover the Dutch oven and put it in the oven for 1 hour. Remove the pan from the oven, turn the meat over and check the liquid level. If the liquid level has gone down, add about 1/2 cup water. Return the pan to the oven and cook for another hour.
- Remove the pan from the oven. Remove the meat from the pan and add the squash, Jerusalem artichokes and figs. Taste, then add the chicken stock and adjust seasoning, if needed. Return the meat to the pan, cover and cook for another 30 minutes.
- Remove the lid to the pan and roast until the squash and Jerusalem artichokes are tender and the liquid is reduced, another 15 to 20 minutes.
- Remove the pan from the oven. Remove the meat from the pan and skim off any excess fat from the surface of the cooking liquid, if need be. Slice the meat in 1/2-inch slices and serve with the veggies and pan juices.
SEAFOOD PAN ROAST
This recipe is from Fairchilds a restaraunt inside the Silver Legacy Casino here in Reno. It is so easy and tastes wonderful. Use any combination of seafood you like...shrimp, scallops, crab, lobster, clams, mussels. We really like it with all crab and have used canned crab with great results. It's like a creamy stew or soup. Serve it with salad & garlic bread. Simple and elegant.
Provided by HeidiSue
Categories < 30 Mins
Time 30m
Yield 2-3 serving(s)
Number Of Ingredients 13
Steps:
- In a saute pan melt 4 oz. of the butter over medium heat.
- Add white wine, paprika, celery seed, clam juice, lemon juice, worcestershire, tabasco, cocktail sauce and salt & pepper.
- If using clams or mussels add them now and cook until they open.
- Add shrimp, scallops, lobster and/or crab meat and bring to a full boil.
- Add heavy whipping cream and boil for 1 minute.
- Add last 4 oz. of butter.
- Garnish with chives.
Nutrition Facts : Calories 1241.2, Fat 123.8, SaturatedFat 77.9, Cholesterol 360.4, Sodium 1076, Carbohydrate 13.3, Fiber 0.5, Sugar 3.7, Protein 3.4
QUICK AND EASY PANCIT
Quick, Easy and delicious! Will remind you of Island Fiestas!
Provided by Heather Maurer
Categories World Cuisine Recipes Asian Filipino
Time 40m
Yield 6
Number Of Ingredients 9
Steps:
- Place the rice noodles in a large bowl, and cover with warm water. When soft, drain, and set aside.
- Heat oil in a wok or large skillet over medium heat. Saute onion and garlic until soft. Stir in chicken cabbage, carrots and soy sauce. Cook until cabbage begins to soften. Toss in noodles, and cook until heated through, stirring constantly. Transfer pancit to a serving dish and garnish with quartered lemons.
Nutrition Facts : Calories 369 calories, Carbohydrate 65.1 g, Cholesterol 35 mg, Fat 4.9 g, Fiber 7.3 g, Protein 18.1 g, SaturatedFat 1.3 g, Sodium 788.6 mg, Sugar 7.1 g
FRESH PANKO
Any white bread will do for making panko. An Asian chef swore that the best homemade panko came from Wonder Bread. The yield will vary according to how large you make your crumbs. Once cooled, crumbs may be stored in the freezer, in a resealable plastic bag for as long as several months.
Provided by Jess
Time 20m
Yield 20
Number Of Ingredients 1
Steps:
- Preheat an oven to 300 degrees F (150 degrees C).
- Push torn pieces of bread through the shredding disk of a food processor to make coarse crumbs. Spread the crumbs on a baking sheet.
- Bake in preheated oven until crumbs are dry but not toasted, 6 to 8 minutes. Shake the sheet twice during baking in order to evenly dry crumbs. Remove from the oven and cool completely.
Nutrition Facts : Calories 60.4 calories, Carbohydrate 11.5 g, Fat 0.7 g, Fiber 0.5 g, Protein 1.7 g, SaturatedFat 0.2 g, Sodium 154.6 mg, Sugar 1 g
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