4 Servings
Bread English
Bread Breakfast Slow cook Summer English
4 s
2 cups k
1/4 teaspoon t
1/4 teaspoon ck pepper
1/4 teaspoon Dried me
1/4 pepper crushed
1 package Smoked sages links (10 oz)
3/4 cup ddar cheese shredded
2 cups Day old bread cut into 1/2 in es
Cook Time: 4-5 hrs 1. Beat eggs in lg bowl. Add milk, salt, pepper, thyme and pepper flakes; stir in well. Cut sausage into half inch pieces. Stir in sausage, cheese and bread. Press bread into egg mixture. Set aside 10 minutes or untili bread has absorbed liquid. 2. Generously butter 2 qt baking dish that fits inside 5- or 6- qt Crock pot slow cooker. Pour sausage mixture into dish. Cover dish with buttered foil, butter side down. 3. Pour 1 in hot water into slow cooker. Add baking dish. Cover; cook on LOW 4-5 hours or until tester inserted into center comes out clean.
VIEW THE RECEIPT
Showing posts with label Savory. Show all posts
Showing posts with label Savory. Show all posts
Savory Garlic Brussels Sprouts
3 Servings
Brussels Sproutes Classic
Brussels Sprouts Garlic holiday Side Dish Savory beef broth Brussels Sproutes Classic
30 large outs
15 small Pearl ons
1 cup Beef th
1/2 stick ter
1/2 stick garine
5 large cloves of lic: Very finely chopped
Melt butter and margarine in a 12 inch skillet and saute garlic and onions. Once the garlic and onions are slightly caramelized add Brussels Sprouts and slowly pour in the beef broth. Bring to a boil and reduce heat. Cover and simmer for 30 to 40 minutes or until the broth and butter has reduced to a thick sauce. When serving pour left over sauce over Brussels sprouts.
VIEW THE RECEIPT
Brussels Sproutes Classic
Brussels Sprouts Garlic holiday Side Dish Savory beef broth Brussels Sproutes Classic
30 large outs
15 small Pearl ons
1 cup Beef th
1/2 stick ter
1/2 stick garine
5 large cloves of lic: Very finely chopped
Melt butter and margarine in a 12 inch skillet and saute garlic and onions. Once the garlic and onions are slightly caramelized add Brussels Sprouts and slowly pour in the beef broth. Bring to a boil and reduce heat. Cover and simmer for 30 to 40 minutes or until the broth and butter has reduced to a thick sauce. When serving pour left over sauce over Brussels sprouts.
VIEW THE RECEIPT
Savory Garlic Brussels Sprouts
3 Servings
Brussels Sproutes Classic
Brussels Sprouts Garlic holiday Side Dish Savory beef broth Brussels Sproutes Classic
30 large outs
15 small Pearl ons
1 cup Beef th
1/2 stick ter
1/2 stick garine
5 large cloves of lic: Very finely chopped
Melt butter and margarine in a 12 inch skillet and saute garlic and onions. Once the garlic and onions are slightly caramelized add Brussels Sprouts and slowly pour in the beef broth. Bring to a boil and reduce heat. Cover and simmer for 30 to 40 minutes or until the broth and butter has reduced to a thick sauce. When serving pour left over sauce over Brussels sprouts.
VIEW THE RECEIPT
Brussels Sproutes Classic
Brussels Sprouts Garlic holiday Side Dish Savory beef broth Brussels Sproutes Classic
30 large outs
15 small Pearl ons
1 cup Beef th
1/2 stick ter
1/2 stick garine
5 large cloves of lic: Very finely chopped
Melt butter and margarine in a 12 inch skillet and saute garlic and onions. Once the garlic and onions are slightly caramelized add Brussels Sprouts and slowly pour in the beef broth. Bring to a boil and reduce heat. Cover and simmer for 30 to 40 minutes or until the broth and butter has reduced to a thick sauce. When serving pour left over sauce over Brussels sprouts.
VIEW THE RECEIPT
Savory Garlic Brussels Sprouts
3 Servings
Brussels Sproutes Classic
Brussels Sprouts Garlic holiday Side Dish Savory beef broth Brussels Sproutes Classic
30 large outs
15 small Pearl ons
1 cup Beef th
1/2 stick ter
1/2 stick garine
5 large cloves of lic: Very finely chopped
Melt butter and margarine in a 12 inch skillet and saute garlic and onions. Once the garlic and onions are slightly caramelized add Brussels Sprouts and slowly pour in the beef broth. Bring to a boil and reduce heat. Cover and simmer for 30 to 40 minutes or until the broth and butter has reduced to a thick sauce. When serving pour left over sauce over Brussels sprouts.
VIEW THE RECEIPT
Brussels Sproutes Classic
Brussels Sprouts Garlic holiday Side Dish Savory beef broth Brussels Sproutes Classic
30 large outs
15 small Pearl ons
1 cup Beef th
1/2 stick ter
1/2 stick garine
5 large cloves of lic: Very finely chopped
Melt butter and margarine in a 12 inch skillet and saute garlic and onions. Once the garlic and onions are slightly caramelized add Brussels Sprouts and slowly pour in the beef broth. Bring to a boil and reduce heat. Cover and simmer for 30 to 40 minutes or until the broth and butter has reduced to a thick sauce. When serving pour left over sauce over Brussels sprouts.
VIEW THE RECEIPT
Savory Garlic Brussels Sprouts
3 Servings
Brussels Sproutes Classic
Brussels Sprouts Garlic holiday Side Dish Savory beef broth Brussels Sproutes Classic
30 large outs
15 small Pearl ons
1 cup Beef th
1/2 stick ter
1/2 stick garine
5 large cloves of lic: Very finely chopped
Melt butter and margarine in a 12 inch skillet and saute garlic and onions. Once the garlic and onions are slightly caramelized add Brussels Sprouts and slowly pour in the beef broth. Bring to a boil and reduce heat. Cover and simmer for 30 to 40 minutes or until the broth and butter has reduced to a thick sauce. When serving pour left over sauce over Brussels sprouts.
VIEW THE RECEIPT
Brussels Sproutes Classic
Brussels Sprouts Garlic holiday Side Dish Savory beef broth Brussels Sproutes Classic
30 large outs
15 small Pearl ons
1 cup Beef th
1/2 stick ter
1/2 stick garine
5 large cloves of lic: Very finely chopped
Melt butter and margarine in a 12 inch skillet and saute garlic and onions. Once the garlic and onions are slightly caramelized add Brussels Sprouts and slowly pour in the beef broth. Bring to a boil and reduce heat. Cover and simmer for 30 to 40 minutes or until the broth and butter has reduced to a thick sauce. When serving pour left over sauce over Brussels sprouts.
VIEW THE RECEIPT
Savory Garlic Brussels Sprouts
3 Servings
Brussels Sproutes Classic
Brussels Sprouts Garlic holiday Side Dish Savory beef broth Brussels Sproutes Classic
30 large outs
15 small Pearl ons
1 cup Beef th
1/2 stick ter
1/2 stick garine
5 large cloves of lic: Very finely chopped
Melt butter and margarine in a 12 inch skillet and saute garlic and onions. Once the garlic and onions are slightly caramelized add Brussels Sprouts and slowly pour in the beef broth. Bring to a boil and reduce heat. Cover and simmer for 30 to 40 minutes or until the broth and butter has reduced to a thick sauce. When serving pour left over sauce over Brussels sprouts.
VIEW THE RECEIPT
Brussels Sproutes Classic
Brussels Sprouts Garlic holiday Side Dish Savory beef broth Brussels Sproutes Classic
30 large outs
15 small Pearl ons
1 cup Beef th
1/2 stick ter
1/2 stick garine
5 large cloves of lic: Very finely chopped
Melt butter and margarine in a 12 inch skillet and saute garlic and onions. Once the garlic and onions are slightly caramelized add Brussels Sprouts and slowly pour in the beef broth. Bring to a boil and reduce heat. Cover and simmer for 30 to 40 minutes or until the broth and butter has reduced to a thick sauce. When serving pour left over sauce over Brussels sprouts.
VIEW THE RECEIPT
Savory Garlic Brussels Sprouts
3 Servings
Brussels Sproutes Classic
Brussels Sprouts Garlic holiday Side Dish Savory beef broth Brussels Sproutes Classic
30 large outs
15 small Pearl ons
1 cup Beef th
1/2 stick ter
1/2 stick garine
5 large cloves of lic: Very finely chopped
Melt butter and margarine in a 12 inch skillet and saute garlic and onions. Once the garlic and onions are slightly caramelized add Brussels Sprouts and slowly pour in the beef broth. Bring to a boil and reduce heat. Cover and simmer for 30 to 40 minutes or until the broth and butter has reduced to a thick sauce. When serving pour left over sauce over Brussels sprouts.
VIEW THE RECEIPT
Brussels Sproutes Classic
Brussels Sprouts Garlic holiday Side Dish Savory beef broth Brussels Sproutes Classic
30 large outs
15 small Pearl ons
1 cup Beef th
1/2 stick ter
1/2 stick garine
5 large cloves of lic: Very finely chopped
Melt butter and margarine in a 12 inch skillet and saute garlic and onions. Once the garlic and onions are slightly caramelized add Brussels Sprouts and slowly pour in the beef broth. Bring to a boil and reduce heat. Cover and simmer for 30 to 40 minutes or until the broth and butter has reduced to a thick sauce. When serving pour left over sauce over Brussels sprouts.
VIEW THE RECEIPT
Savory Stewed Potatoes
Onions, green and red peppers and a savory bouillon broth add great flavor to this healthy baked potato dish.
VIEW THE RECEIPT
VIEW THE RECEIPT
Savory Marinated Flank Steak
The marinade is so succulent. And this steak is so easy to make. By marinating it overnight, the flavors really seep into the meat.
VIEW THE RECEIPT
VIEW THE RECEIPT
Savory Chicken Delight
This easy main dish has skinless, boneless chicken breast halves baked in a mixture of cream of celery soup and canned tomatoes, topped with crumbled chips.
VIEW THE RECEIPT
VIEW THE RECEIPT
Shredded Savory Pork
12 Servings
Pork
Mexican
Main Dish Slow cook Winter Pork Mexican
1 3 lb Boneless k shoulder
8 cloves lic minced
2 teaspoons in
3 packets Sazon Goya with culantro and achiote
1 teaspoon on powder
1/2 teaspoon t
1/2 teaspoon und pepper
1 cup Beef th
1 Can Rotel original atoes and chiles drained
2 packages corn or flour tillas
1/2 teaspoon pepper
Trim fat from meat. In a small bowl combine garlic, cumin, seasoning packets, onion powder, salt, black pepper, red pepper; rub into the meat. Place meat in a roasting pan that has a cover; add beef broth and Rotel. Cover and roast in a 325? oven for 2 1/2 to 3 hours or until very tender. Remove meat from liquid with a slotted spoon; discard excess fat from cooking liquid, reserving the liquid. when meat is cool enough to handle, shred it using 2 forks to pull thgough it in opposite directions. Stir in 1/4 cup of the reserved cooking liquid to use as a taco filling. Or, stir in enough cooking liquid to moisten; reheat in a saucepan over medium heat, stirring requently, and serve in tortillas. Slow Cooker directions: Prepare meat as above. Place meat in a 3 1/2 to 5-qt crock pot; add beef broth and Rotel. Cover and cook on low-heat setting for 8-10 hours.
VIEW THE RECEIPT
Pork
Mexican
Main Dish Slow cook Winter Pork Mexican
1 3 lb Boneless k shoulder
8 cloves lic minced
2 teaspoons in
3 packets Sazon Goya with culantro and achiote
1 teaspoon on powder
1/2 teaspoon t
1/2 teaspoon und pepper
1 cup Beef th
1 Can Rotel original atoes and chiles drained
2 packages corn or flour tillas
1/2 teaspoon pepper
Trim fat from meat. In a small bowl combine garlic, cumin, seasoning packets, onion powder, salt, black pepper, red pepper; rub into the meat. Place meat in a roasting pan that has a cover; add beef broth and Rotel. Cover and roast in a 325? oven for 2 1/2 to 3 hours or until very tender. Remove meat from liquid with a slotted spoon; discard excess fat from cooking liquid, reserving the liquid. when meat is cool enough to handle, shred it using 2 forks to pull thgough it in opposite directions. Stir in 1/4 cup of the reserved cooking liquid to use as a taco filling. Or, stir in enough cooking liquid to moisten; reheat in a saucepan over medium heat, stirring requently, and serve in tortillas. Slow Cooker directions: Prepare meat as above. Place meat in a 3 1/2 to 5-qt crock pot; add beef broth and Rotel. Cover and cook on low-heat setting for 8-10 hours.
VIEW THE RECEIPT
Savory Parmesan Bread Pudding
4 Servings
Bread
American
Savory Cheesy Comfort Food Brunch Main Dish Side Dish Bread American
3 cups (1/2-inch) cubed peeled ternut squash
1 king spray
1/2 teaspoon t divided
1 teaspoon ve oil
1 cup chopped on
1 lic clove minced
2 cups k
1 cup (4 ounces) ted fresh Parmigiano Reggiano cheese divided
1/4 teaspoon ck pepper
1/8 teaspoon und nutmeg
3 large s
2 large whites
8 ounces (1-inch) ed day-old French bread (about 9 cups
Preheat oven to 400°. Arrange squash in a single layer on a pan coated with cooking spray. Sprinkle with 1/4 teaspoon salt. Bake at 400° for 12 minutes or until tender. Remove from oven; reduce oven temperature to 350°. Heat oil in a medium nonstick skillet over medium-high heat. Add onion; sauté 5 minutes or until tender. Add garlic, and sauté 1 minute. Remove from heat; cool slightly. Combine remaining 1/4 teaspoon salt, milk, 1/2 cup cheese, pepper, nutmeg, eggs, and egg whites in a large bowl, stirring with a whisk. Stir in squash and onion mixture. Add bread, and stir gently to combine. Let stand at least 10 minutes. Spoon into a 2-quart baking dish coated with cooking spray. Sprinkle with remaining 1/2 cup cheese. Bake at 350° for 45 minutes or until pudding is set and lightly browned.
VIEW THE RECEIPT
Bread
American
Savory Cheesy Comfort Food Brunch Main Dish Side Dish Bread American
3 cups (1/2-inch) cubed peeled ternut squash
1 king spray
1/2 teaspoon t divided
1 teaspoon ve oil
1 cup chopped on
1 lic clove minced
2 cups k
1 cup (4 ounces) ted fresh Parmigiano Reggiano cheese divided
1/4 teaspoon ck pepper
1/8 teaspoon und nutmeg
3 large s
2 large whites
8 ounces (1-inch) ed day-old French bread (about 9 cups
Preheat oven to 400°. Arrange squash in a single layer on a pan coated with cooking spray. Sprinkle with 1/4 teaspoon salt. Bake at 400° for 12 minutes or until tender. Remove from oven; reduce oven temperature to 350°. Heat oil in a medium nonstick skillet over medium-high heat. Add onion; sauté 5 minutes or until tender. Add garlic, and sauté 1 minute. Remove from heat; cool slightly. Combine remaining 1/4 teaspoon salt, milk, 1/2 cup cheese, pepper, nutmeg, eggs, and egg whites in a large bowl, stirring with a whisk. Stir in squash and onion mixture. Add bread, and stir gently to combine. Let stand at least 10 minutes. Spoon into a 2-quart baking dish coated with cooking spray. Sprinkle with remaining 1/2 cup cheese. Bake at 350° for 45 minutes or until pudding is set and lightly browned.
VIEW THE RECEIPT
Subscribe to:
Posts (Atom)