Wine Court Bouillon Recipe
| Fish And Seafoods
Type: Wine Court Bouillon Free Cooking Recipe - Fish And Seafoods Wow! Ingredients / Directions 8 cup(s)s cold water4 cup(s)s dry white wine2 large onionspeeled and chopped2 carrotspeeled and chopped2 ribs celerychoppedBouquet garni2 tablespoons salt1/2 teaspoon black peppercorns In a
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Apple Brandy Cocktail
| Drink Master
Cooking receipe to make Apple Brandy Cocktail under category Drink Master. You may find some video clips related to this receipe below. 1 1/2 oz Apple brandy 1 tsp Grenadine 1 tsp Lemon JuiceShake with ice and strain into cocktail glass.[tubepress mode='tag', tagV
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twice baked potaotes
| Aga Recipes
Cooking receipe to make twice baked potaotes under category Aga Recipes. You may find some video clips related to this receipe below.twice baked potatoesCut each potato in half the long way and scoops out the warm pulp leaving just enough next to the skin to keep it from collapsing. The scoopings go
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dundee cake
| General Recipes
Cooking receipe to make dundee cake under category General Recipes. You may find some video clips related to this receipe below.dundee cake224g butter224g caster sugar4 eggs280g plain flourpinch of salt224g currants224g raisins112g mixedpeel56g glace cherries chopped56g ground almondsgrated rind of
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Type: Pot Roast Free Cooking Recipe – Meats
Outstanding!
Ingredients / Directions
1 (3 pound) chuck or rump roast
1 teaspoon garlic powder
1 teaspoon seasoned salt
1 teaspoon pepper
3 tablespoons vegetable oil
2 cup(s)s water
plus some for gravy
1 large onion
cut into wedges
5 carrots
cut into 2-inch lengths
3 or 4 russet potatoes
peeled and quartered
1/2 cup(s) flour
Salt and pepper
to taste Rub seasonings into meat. Brown roast in oil over medium-high heat in a large
heavy Dutch oven. Pour 2 cup(s)s water around meat; arrange onion wedges on top of meat. Cover tightly
reduce heat
and simmer 1 1/2 to 2 hour(s)
or until meat is very tender.
Add carrots and potatoes to Dutch oven
cover tightly
and simmer 30 minutes or until vegetables are tender.
Remove from heat; transfer roast and vegetables to a serving platter. Measure drippings and add water to make 3 cup(s)s. Pour into Dutch oven
add flour
and whisk until smooth. Cook over medium heat until mixture is thickened
whisking constantly. Season to taste with salt and pepper.
Serve with roast
vegetables and biscuits.
