Serves 6 Ingredients: 3 pound beef roast 2 cans (14 1/2 ounces each) beef consomme (I can always find this mixed in with the soups) 6-8 buns (we love hoagie buns, but any kind will work) Directions: Place roast in greased slow-cooker. Pour consomme over the top of the roast. Cook on low 8-11 hours
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1 (30 oz) package frozen shredded hash brown potatoes 1 lb ground sausage (I used Italian sausage), browned and drained 2 cups shredded cheddar cheese 1/2 cup shredded mozzarella cheese 1 onion, diced 1 green pepper, diced 1 red pepper, diced 12 eggs 1/2 cup milk 1/2 teaspoon salt 1/4 teaspoon ground black pepper Spray
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6 boneless, skinless chicken breasts 6 slices Swiss cheese 1 (10.75 ounce) can condensed cream of chicken soup 1/4 cup milk 1 package herb stuffing mix 1/4 cup butter, melted Spray slow cooker with nonstick cooking spray. Place chicken breasts on the bottom of the slow cooker. Cover chicken with slices of Swiss cheese. In
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1-1/4 pound Ground Chuck 1 can 15-ounces Tomato Sauce 1/2 teaspoon Salt Freshly Ground Black Pepper 8 ounces, weight Egg Noodles 1/2 cup Sour Cream 1-1/4 cup Small Curd Cottage Cheese 1/2 cup Sliced Green Onions (less To Taste) 1 cup Grated Sharp Cheddar Cheese Preheat oven to 350 degrees. Brown ground chuck in a
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3-4 boneless chicken breasts (can be frozen) 8 ounces cream cheese 1 can RoTel (or 14 ounces salsa) 1-2 packs taco seasoning Optional: 1 cup frozen corn 1 cup black beans Combine all ingredients in a crockpot. Cook on high 4-5 hours. When chicken is done, remove from crockpot, shred and then put it back
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1/2 c chopped onion 1/4 c chopped gr pepper 2 crushed lg garlic cloves 2 TBL olive oil 1 1/4 c water 2 – 8 oz cans tomato sauce 1 6 oz can tomato paste 1/2 teas oregano 1/4 teas basil 1 bay leaf Italian seasoning to taste (and parsley but we don’t) 1 can
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3 cups Japanese rice 3 1/4 cups water 1/3 cup rice vinegar 3 Tbsp. sugar 1 tsp. salt Put the rice in a large bowl and wash it with cold water. Repeat washing until the water becomes almost clear. Drain the rice in a colander and set aside for 30 minutes. Place the rice in
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Ingredients 2 cup beef stock 2 cup heavy cream 6 tablespoons all-purpose flour 2 tablespoon soy sauce 2 teaspoon ground black pepper 1 teaspoon dried rosemary 1 (26 ounce) package frozen cooked meatballs, thawed 1 Bag egg noodles Directions Cook noodles according to directions. Whisk together the beef stock, heavy cream, flour, soy sauce, black
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1 ¼ pound ground beef 3 ounces cream cheese 1 tsp. salt 1 tsp. chili powder 18 jumbo pasta shells (cooked, rinsed, and drained) 3 Tbsp. butter, melted 1 cup taco sauce 2 cups shredded cheddar cheese 1 ½ cups crushed tortilla chips Garnish: sour cream, lettuce, olives, tomatoes, green onions Cook beef in a
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28-32 ounces tater tots 2 pounds ground beef ½ medium onion 1 (10.5 ounce) can cream of mushroom soup 8 ounces sour cream 2 cups shredded cheddar cheese 1 tsp. cumin 1 Tbsp. Worchester 1 tsp. season salt 1 tsp. Pepper Preheat oven to 350°. Brown beef mixture and drain fat. Add diced onion and
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