Slow Cooker French Dip Sandwiches

Posted on by David Knight

Slow-cooked chuck roast piled onto rolls with provolone and served with reduced beef jus for dipping.

Slow Cooker French Dip Sandwiches

Slow-cooked chuck roast piled onto rolls with provolone and served with reduced beef jus for dipping.
Print Recipe
Prep Time 5 minutes
Cook Time 8 hours 10 minutes
Total Time 8 hours 15 minutes
Course Main Course
Cuisine American
Status To Try
Servings 8 servings

Ingredients
  

  • 21 ounces condensed French onion soup 2 cans
  • 10.5 ounces beef consommé 1 can
  • 3-4 pounds beef chuck roast
  • 8 sandwich rolls
  • 8 provolone cheese slices

Instructions
 

  • Place roast in a slow cooker. Pour French onion soup and beef consommé over the top.
  • Cover and cook on low for 8 hours or high for 4 hours.
  • Remove 3 cups of cooking liquid to a small saucepan. Bring to a boil, then reduce to a hard simmer until reduced by half, about 10 minutes.
  • Transfer beef to a pie plate and shred with a fork.
  • Place sandwich rolls in a 9×13-inch pan, fill with shredded beef and top with provolone. Cover with foil and bake at 350°F for 5 minutes or until cheese melts.
  • Serve immediately with the reduced cooking liquid on the side for dipping.

Notes

Slow cookers vary. If the meat does not shred easily, continue cooking until tender. Larger or doubled roasts require additional cooking time.
Keyword main-dishes-meat, sammiches
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Source: Buns In My Oven

Fall-Off-the-Bone Pressure Cooker Chicken

Posted on by David Knight

A whole chicken seasoned with paprika and thyme, browned and pressure-cooked with broth, lemon and garlic.

Fall-Off-the-Bone Pressure Cooker Chicken

A whole chicken seasoned with paprika and thyme, browned and pressure-cooked with broth, lemon and garlic.
Print Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Status To Try
Servings 10 servings

Ingredients
  

  • 1 whole chicken about 4 lb
  • 1 tablespoon virgin coconut oil
  • 1 teaspoon paprika
  • 1 1/2 cups chicken bone broth
  • 1 teaspoon dried thyme
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons lemon juice
  • 1/2 teaspoon sea salt
  • 6 garlic cloves peeled

Instructions
 

  • Combine paprika, thyme, salt and pepper in a small bowl. Rub seasoning over the outside of the chicken.
  • Heat oil in the pressure cooker until shimmering. Add chicken breast-side down and brown for 6-7 minutes.
  • Flip chicken and add broth, lemon juice and garlic cloves.
  • Lock the pressure-cooker lid and cook on high pressure for 25 minutes.
  • Allow pressure to release naturally. Remove chicken and let stand 5 minutes before carving.
Keyword chicken, InstantPot, main-dishes-poultry
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Source: Healing Gourmet

Spiced Apple Rings

Posted on by David Knight

Spiced Apple Rings

Print Recipe
Course Preserves
Cuisine American
Status To Try

Ingredients
  

  • 12 lb tart apples
  • 12 cups sugar
  • 6 cups water
  • 1 1/4 cups white vinegar
  • 3 Tbsp cloves
  • 3/4 cup red hot cinnamon candies or use 8 cinnamon sticks
  • 8 cinnamon sticks alternative to cinnamon candies
  • 1 tsp red food coloring optional

Instructions
 

  • Wash apples. To prevent discoloration, peel and slice one apple at a time. Cut crosswise into 1/2-inch slices, remove core area with a melon baller, and immerse in ascorbic acid solution.
  • Combine sugar, water, vinegar, cloves, cinnamon candies or cinnamon sticks, and optional coloring in a 6-quart saucepan. Stir, bring to a boil, and simmer 3 minutes.
  • Drain apples, add to hot syrup, and cook 5 minutes.
  • Fill preferably wide-mouth jars with apple rings and hot flavored syrup, leaving 1/2-inch headspace. Adjust lids.
  • Process hot-packed half-pints or pints in a boiling-water canner: 10 minutes at 0–1,000 ft; 15 minutes at 1,001–6,000 ft; 20 minutes above 6,000 ft.
Keyword canning-jams-jellies, family recipe
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Source: DessertRecipes.docx

Zucchini Bread

Posted on by David Knight

Zucchini Bread

Print Recipe
Course Bread
Cuisine American
Status To Try
Servings 2 standard loaves

Ingredients
  

  • 2 1/4 cups all-purpose flour
  • 1 1/2 tsp salt
  • 1 tsp nutmeg
  • 2 tsp baking soda
  • 1 tsp cinnamon
  • 3 cups sugar
  • 1 cup vegetable oil
  • 4 eggs beaten
  • 1/3 cup water
  • 2 cups zucchini grated
  • 1 tsp lemon juice
  • 1 cup walnuts or pecans chopped

Instructions
 

  • Preheat oven to 350°F.
  • In a large bowl, combine flour, salt, nutmeg, baking soda, cinnamon and sugar.
  • In a separate bowl, combine oil, eggs, water, zucchini and lemon juice.
  • Mix wet ingredients into dry. Add nuts and fold in.
  • Bake in 2 standard loaf pans sprayed with nonstick spray for 1 hour, or until a tester comes out clean. Alternatively, bake in 5 mini loaf pans for about 45 minutes.
Keyword Bread, family recipe
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Source: DessertRecipes.docx

Rhubarb Custard Bars

Posted on by David Knight

Rhubarb Custard Bars

Print Recipe
Course Dessert
Cuisine American
Status To Try

Ingredients
  

Crust

  • 2 cups all-purpose flour
  • 1/4 cup sugar
  • 1 cup cold butter or margarine

Filling

  • 1 cup whipping cream
  • 5 cups rhubarb finely chopped
  • 7 Tbsp flour
  • 3 eggs beaten

Topping

  • 6 oz cream cheese
  • 1/2 cup sugar
  • 1/2 tsp vanilla
  • 1 cup whipping cream whipped

Instructions
 

  • Combine crust flour and sugar; cut in butter to coarse crumbs. Press into a greased 13 x 9-inch pan. Bake at 350°F for 10 minutes.
  • For filling, combine sugar and flour in a bowl. Whisk in cream and eggs. Stir in rhubarb. Pour over crust.
  • Bake at 350°F for 60–65 minutes, or until custard is set. Cool.
  • For topping, beat cream cheese, sugar and vanilla until smooth. Fold in whipped cream. Spread over top. Cover and chill. Cut into bars and refrigerate.

Notes

The source’s filling directions say to combine sugar and flour, but no separate filling sugar quantity appears in the extracted ingredient list. This has been left unresolved rather than guessed.
Keyword family recipe, sweetnesses-candies-cookies-brittles
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Source: DessertRecipes.docx

Beef Barley Soup

Posted on by David Knight

A hearty beef soup with vegetables, pearl barley and mushrooms simmered until tender.

Beef Barley Soup

A hearty beef soup with vegetables, pearl barley and mushrooms simmered until tender.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour 40 minutes
Total Time 2 hours
Course Soup
Cuisine American
Status To Try
Servings 6 servings

Ingredients
  

  • 1 tablespoon olive oil
  • 2 pounds beef stew meat
  • 1 onion finely chopped
  • 3 large carrots cut into 3/4-inch pieces
  • 3 stalks celery sliced
  • 2 teaspoons garlic minced
  • 8 cups beef broth
  • 1 dried bay leaf
  • 2 sprigs fresh thyme or 1 teaspoon dried thyme
  • 3/4 cup pearl barley
  • 1 cup mushrooms sliced
  • 2 tablespoons parsley chopped
  • salt and pepper to taste

Instructions
 

  • Heat olive oil in a large pot over medium-high heat. Season beef with salt and pepper. Brown half the meat in a single layer for 3-5 minutes per side; repeat with remaining meat.
  • Remove meat and keep warm. Add onion, carrots, celery and garlic; cook 4-5 minutes until softened. Vegetables may be left in for softer texture or reserved and returned later.
  • Add beef, broth, bay leaf and thyme. Bring to a simmer and cook 60 minutes or until beef is tender.
  • If vegetables were reserved, return them now. Add barley and mushrooms; cook 20-30 minutes until barley is tender.
  • Season with salt and pepper, sprinkle with parsley and serve.
Keyword beef stew, mushroom, soup
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Source: Dinner at the Zoo

Bacon-Potato Corn Chowder

Posted on by David Knight

A hearty potato and creamed-corn chowder with crisp bacon and onion.

Bacon-Potato Corn Chowder

A hearty potato and creamed-corn chowder with crisp bacon and onion.
Print Recipe
Total Time 30 minutes
Course Soup
Cuisine American
Status To Try
Servings 6 servings

Ingredients
  

  • 1/2 pound bacon strips chopped
  • 1/4 cup onion chopped
  • 1 1/2 pounds Yukon Gold potatoes about 5 medium, peeled and cubed
  • 1 can (14 3/4 ounces) cream-style corn
  • 1 can (12 ounces) evaporated milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Instructions
 

  • In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon and drain on paper towels. Discard drippings, reserving 1 1/2 teaspoons in pan. Add onion to drippings; cook and stir over medium-high heat until tender.
  • Meanwhile, place potatoes in a large saucepan and add water to cover. Bring to a boil over high heat. Reduce heat to medium; cook uncovered 10-15 minutes or until tender. Drain, reserving 1 cup potato water.
  • Add corn, milk, salt, pepper and reserved potato water to saucepan; heat through. Stir in bacon and onion.
Keyword corn, potatoes, soup
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Source: Taste of Home

Sautéed Carrots

Posted on by David Knight

Quick stovetop carrots cooked until just tender, then finished with butter, optional honey or maple syrup, and fresh herbs.

Sautéed Carrots

Quick stovetop carrots cooked until just tender, then finished with butter, optional honey or maple syrup, and fresh herbs.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Side Dish
Cuisine American
Status To Try
Servings 6 servings

Ingredients
  

  • 2 pounds carrots peeled and cut diagonally into 1/4-inch-thick slices
  • 1/3 cup water
  • 1 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon unsalted butter use coconut oil to make vegan
  • 1 tablespoon honey or pure maple syrup optional
  • 1 to 2 tablespoons fresh herbs of choice chopped; parsley, dill, and thyme are suggested

Instructions
 

  • In a large sauté pan or deep skillet with a tight-fitting lid, place the carrots, water, salt, and pepper. Bring the water to a boil, then cover the pan and reduce heat to medium-low. Cook for 7 to 8 minutes, until the carrots just reach fork tender; do not let them turn mushy.
  • Uncover, add the butter and honey, and stir and cook until the water evaporates and the butter melts. Remove the pan from the heat.
  • Stir in the herbs. Add a finishing sprinkle of salt or pepper to taste. Serve hot.

Notes

Storage: refrigerate in an airtight container up to 5 days. Reheat gently in a skillet over medium-low or in the microwave. Freeze in an airtight freezer-safe container up to 3 months; thaw overnight in the refrigerator before reheating.
Keyword sides-vegetables
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Source: Well Plated

Otik’s Spiced Potatoes

Posted on by David Knight

Dragonlance-inspired skillet potatoes cooked in butter with garlic, onion, paprika and cayenne until crisp.

Otik’s Spiced Potatoes

Dragonlance-inspired skillet potatoes cooked in butter with garlic, onion, paprika and cayenne until crisp.
Print Recipe
Course Side Dish
Cuisine American
Status To Try

Ingredients
  

  • 4 medium-large potatoes
  • 2 cloves garlic finely chopped; or 1 teaspoon garlic powder
  • 1/2 medium onion chopped; or 1 teaspoon onion powder
  • 1 stick butter
  • 1 teaspoon paprika
  • 1 teaspoon cayenne pepper
  • 1/2-1 teaspoon black pepper
  • salt to taste; source used roughly 1/2-1 teaspoon

Instructions
 

  • Scrub the potatoes clean and remove any eyes.
  • Cut the potatoes into 1/2-inch chunks, leaving the skins on.
  • Microwave the potatoes until they begin to soften, roughly 7 minutes.
  • While the potatoes are in the microwave, melt the butter in a pan; an iron skillet works best, until it sizzles.
  • Stir in the spices, then add the garlic and onions. Cook over medium heat until they just begin to turn translucent.
  • Stir in the potatoes to coat them in the butter and spices. Cook until nice and crispy, stirring every few minutes and adjusting the heat as necessary.
Keyword potatoes, sides-vegetables
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Source: Source archive

Homemade Baked Beans

Posted on by David Knight

Slow-baked Great Northern beans from scratch with bacon, onion, jalapeño, brown sugar and molasses.

Homemade Baked Beans

Slow-baked Great Northern beans from scratch with bacon, onion, jalapeño, brown sugar and molasses.
Print Recipe
Prep Time 30 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes
Course Side Dish
Cuisine American
Status To Try
Servings 6 servings

Ingredients
  

  • 1 lb dried Great Northern beans
  • 1 lb thick-cut bacon chopped
  • 1 large onion chopped
  • 1 jalapeño chopped
  • 1/4 cup tomato paste
  • 1/2 cup dark brown sugar
  • 1/4 cup molasses
  • vegetable broth
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon black pepper
  • 2 teaspoons salt

Instructions
 

  • Soak beans overnight in a plastic container covered with cold water and stored in the refrigerator.
  • The next day, preheat oven to 250°F.
  • Place a large oven-safe pot over medium heat.
  • Add chopped uncooked bacon, onion and jalapeño. Cook about 5 minutes, until the onions are soft.
  • Stir in tomato paste, brown sugar and molasses.
  • Drain the beans, keeping the soaking liquid in a measuring cup.
  • Add beans to the pot.
  • Add enough vegetable broth to the bean liquid to total 4 cups and add to the pot.
  • Raise heat to high and bring to a boil.
  • Add cayenne, black pepper and salt. Stir and cover the pot with a lid.
  • Place in the oven for 6 to 8 hours, until the beans are soft.

Notes

Source tip: spray the measuring cup with cooking spray before measuring molasses to help it release easily.
Keyword beans, sides-vegetables
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Source: Real Housemoms