Jan Long's Recipes
In a large skillet over medium heat, brown roast in oil on all sides. Place carrots, potatoes, garlic and onion in a 6-quart slow cookier. Place roast on top of vegetables; sprinkle with steak seasoning. Add broth. Cook, covered, on low for 10-12 hours, until beef and vegetables are tender.
Remove roast and vegetables from slow cooker; keep warm.
Transfer cooking juices to a saucepan; skim fat. Bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into juices. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Serve with roast and vegetables.
Cook roast until done. Let cool, then shred roast.
Put shredded meat in a smaller pot and add your choice of BBQ sauce. Mix and serve on any type of bun. Add coleslaw on top of the BBQ beef for a nice sandwich.
Brown hamburger, Italian sausage, onions and mushrooms. Drain. Add marinara sauce and diced tomatoes. Let simmer for 20 minutes.
Boil lasagna noodles. Layer meat sauce, noodles, eggs, mozarella cheese, parmesan cheese. Bake at 400 degrees for 20 minutes.
Combine all ingredients in crockpot and cook on low 6-8 hours or high 4-6 hours. Shred chicken with two forks just before serving. Serve with tortilla chips, sour cream, shredded cheese.
**Note: This meal can easily be frozen. Add all ingredients to a ziploc bag and freeze. To cook, place frozen ingredients in crock pot and cook low 6-8 hours. So simple!
Simmer. Serve over noodles with chopped tomatoes and basil.
Hints: add a fat trimmed bone-in pork chop while simmering to add a rich flavor.
Start by browning the beef and onion in a medium saucepan. Drain. Add the diced tomato and green chiles, tomato sauce, sugar, salt, and spices. Mix the tomato paste with the water until it looks like a thick sauce. Add it to the mixture. Heat everything until it's boiling, then reduce the heat, cover the saucepan, and leave it to simmer for an hour. Check occasionally and stir.
Brush turkey with oil. Combine the garlic, seasoned salt, paprika, Italian seasoning and pepper; rub over turkey. Transfer to a 6-quart slow cooker; add water. Cover and cook on low for 5-6 hours until tender.
Variation: Lemon Garlic Turkey Breast. Combine 1/4 cup minced fresh parsley, 8 minced garlic cloves, 4 teaspoons grated lemon zest, 2 teaspoons salt-free lemon-pepper seasoning and 1-1/2 teaspoons salt; rub over turkey breast. Add water and cook as directed.
Prep Time: 10 minutes
Cook Time: 5 hours
Yield: 14 servings
Saute the onion and the celery in butter. Mix cheese, chicken, onion and celery together. Place chicken mixture (1 heaping spoonful) in center of crescent roll. Pinch together and dip in melted butter.
Bake at 350 degrees for 20 minutes or until brown. Serve as is or with gravy.
Gravy:
1 can cream of chicken soup
1/2 cup evaporated milk
Saute onion, pepper and celery in 1/2 stick butter. Combine and add remaining ingredients. Add almonds (optional). Bake at 325 degrees for 35 to 45 minutes.
Put pork chops in baking dish and cover with other ingredients. Bake in 350 degree oven for 45 minutes. When the chops are done, the gravy is made. Stir gravy well. Makes 4 servings.
Boil until tender. Thicken this mixture with flour, then let cool.
Dough:
2 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons shortening
2/3 cup milk
Roll out dough and fill with hamburger mixture. Roll and slice 1 to 2 inch rolls. Bake at 375 degrees for 20 to 25 minutes.
Brown together hamburger, onion and green pepper. Add remaining ingredients. Simmer for about 1 1/2 hours. Remove peppers. Thicken with flour/water slurry just before serving.
Heat flour tortillas in microwave. Prepare plates of lettuce, grated cheese and chopped green onions. To server, layer tortilla with cheese, onion, lettuce and cover with sauce.
**Note: Chicken broth should work instead of chicken noodle soup. Use 64 ounces broth. Flour tortillas work better than corn. Pouring sauce over tortilla chips or Fritos is another option. This sauce can simmer for hours, if needed, so is a good option when you can't predict the timing for dinner.
Brown ground beef and onion. Add remaining ingredients. Bring to a boil. Put in dripper pan and top with crushed Fritos corn chips and shredded cheese. Bake at 350 degrees until cheese melts.
In a paper sack, combine flower, salt and pepper. Put pieces of meat in sack and shake to coat. Reserve flour. Brown meat in oil until browned on all sides. Ad water, cover and cook over low heat until tender, about 2 1/2 hours. Add vegetables to pan and continue cooking until tender, about 30 to 60 minutes. Add 2 prepared packages of mushroom gravy mix. Thicken with more flour if desired.
Spray the crockpot with cooking spray. Arrange chicken breasts in crockpot. Top with cheese. Layer the cheese, if necessary. Combine soup and milk. Stir well. Spoon over cheese. Sprinkle with stuffing mix. Drizzle melted butter over stuffing mix. Cook on low 8-10 hours or high 4-6 hours. Serves 6.
Preheat oven to 350 degrees. Chop pepper, broccoli, water chestnuts, chicken and onion with food chopper. Combine all ingredients, except rolls, in bowl. Unroll crescent rolls as a unit (do not separate) and arrange on baking stone in a rectangle. Place second can of rolls below first. Close all seams. With a pizza cutter, slice 1 inch slices 3 inches deep on both sides of dough. Put filling in the center. Take a 1 inch strip from either side of the filling, twist a half turn each, and connect on top. Repeat for all strips. Bake 25-30 minutes or until golden brown. Makes 6 servings.
In a large casserole dish, place broccoli on bottom of pan. Spread chicken next, then spread grated cheese. Mix soup, mayonnaise and lemon juice together, and spread on top. Bake at 350 degrees for 30 minutes.
Preheat oven to 325 degrees. Remove seeds from chilies and dice. In a large bowl, combine the grated cheese and green chilies. Turn into a well buttered, shallow 2-quart casserole (12 x 8 x 2 inches).
In a large bowl, with electric mixer at high speed, beat egg whites just until well blended. In a small bowl, combine yolks, milk, flour, salt and pepper. Using a rubber scraper, gently fold beaten whites into egg yolk mixture. Pour egg mixture over cheese mixture in casserole, and using a fork "ooze" it through the cheese.
Bake for 30 minutes, remove from oven and arrange sliced tomatoes on top of casserole, overlapping a little at the edges. Bake 30 minutes longer, or until a knife blade inserted into the center comes out clean.
Brown meat. Add soup, salsa, milk, tortillas and 1/2 the cheese. Bake covered at 400 degrees for 30 minutes. Sprinkle with rest of cheese and melt.
Method 1: Preheat oven to 350 degrees. Rinse chicken breasts under cold water and pat dry with paper towel. Place in a pan and put a dab of butter on each breast. Sprinkle with garlic powder, and/or onion powder, and/or poultry seasoning, and/or bay seasoning, salt and pepper, and anything else desired. Put about a half cup of water or chicken broth in the pan. Cover with foil and roast for about 45 to 55 minutes.
Method 2: Prepare chicken breast. Crush corn flakes in baggie. Dip chicken breast in a shallow bowl of milk. Then dip the breast into the baggie of corn flakes until breast is covered. Bake for about 45 minutes.
Put roast in a crockpot. Add mushrooms and soup. Cover and cook on low for 8 hours.
Prior to serving, remove roast and put it on a plate to rest before slicing. Turn heat up to high and thicken the gravy/mushroom mixture with cornstarch slurry (2 tablespoons cornstarch mixed with 1/2 cup cold water). Season with salt and pepper. Serve with mashed potatoes.
Variations: Add diced onion, diced potatoes and baby carrots with the meat. Omit mushrooms.
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- Good Stuff
- Made the cut
- Untried but looks interesting