Pot Roast Recipe

This Pot Roast Recipe that is Easy to Try
By Yuni Kristanti

This article will discuss three pot roast recipe that will help you at home to make it. You should read all the materials needed, then go to the market to buy it. After all the ingredients ready, you should read again this article to learn how to cook pot roast recipe is right. I am sure you are a wife and mother good household. Certainly by reading your own can practice at home.

Pot Roast 1

Ingredients:
Large Potatoes, cut in half
Sliced Onion
Onion Salt
Garlic Powder
Direction:
In this easy pot roast recipe, instead of carrots and fennel seeds I use onion. It's the first recipe, except for more of an onion flavor.

Pot Roast 2

Ingredients:
Large Potatoes, cut in half
Carrots
Garlic Salt
Fennel Seeds
Direction:
This one has a slight "spice" taste. The fennel seeds really bring out the juices of the slow-cooked meat. An easy pot roast recipe which I make the most, simply because I always have the ingredients on hand.

Italian Pot Roast
Ingredients

* 1 ounce dried porcini mushrooms
* 2 cups beef stock
* Salt and pepper
* 1 (4-pound) beef eye of round
* 2 tablespoons olive oil
* 2 tablespoons pancetta, chopped
* 1 finely chopped onion
* 1 finely chopped carrot
* 1 stalk celery finely chopped
* 3 cloves garlic, minced
* 2 bay leaves
* 1 tablespoon chopped fresh rosemary
* 1 / 4 cup Tightly packed parsley leaves, chopped
* 3 tablespoons tomato paste
* 5 cups red wine
* 1 (28-ounce) can whole tomatoes, drained and crushed

Directions

Soak the porcini mushrooms in 1 cup of hot stock until softened, about 30 minutes. Strain the liquid through a coffee filter or a sieve lined with a double layer of cheesecloth. Trim any hard bits from the mushrooms. Set aside the mushrooms and liquid separately.

Season the beef with salt and pepper. In a large casserole, heat 2 tablespoons of the olive oil over medium high heat until hot but not smoking. Brown the beef on all sides, about 15 minutes total. Transfer the beef to a plate. Browning Pour off fat. Add pancetta, onions, carrots, and celery, stirring, until they are golden. Add garlic and cook 1 minute more. Season lightly with salt and pepper. Stir in bay leaves, rosemary, parsley, and tomato paste. Add the wine and simmer until it is reduced by half, about 20 minutes.

Add the beef, tomatoes, porcini mushrooms, mushroom liquid, and enough beef stock to come 2 / 3 up the side of the beef. Bring to a simmer, cover, and cook at a gentle simmer for 2 1 / 2 to 3 hours, until the meat is tender. Turn the roast every 30 minutes or so.

Transfer the meat to a cutting board and cover with aluminum foil to keep warm. Skim off any fat from the surface of the liquid. Strain the liquid, pressing on the solids with a spoon to extract as much liquid as possible. Discard the solids and return the strained sauce to the pot. Bring to a boil and let cook uncovered for a few minutes to further reduce and thicken the liquid. Season with salt and pepper, to taste. Slice the roast and serve with the sauce and soft polenta.

Hamburger Recipe

Hamburger Recipe For You
By Yuni Kristanti


Now we are going to make hamburgers for the kids that we will match with their favorite food.

Basic burger Creation

Ingredients:
1 ¼ lb. Ground chuck (20% fat)
¾ tsp salt
¼ tsp ground black pepper
Form into patties
Grill 4 minutes each side on high heat (we found 4 min. First side, and 3 min. Second side more to our liking)
This recipe makes a good burger, but not for pizzazz.


The Best Hamburger Recipe

Ingredients:
1 ¼ lb. Ground chuck (20% fat)
3 tsp soy sauce
2 tsp Montreal Seasoning

Mix hamburger and seasonings (do not over-handle the meat)
Form into patties - we made 3 good-sized burgers (perfect for dad and two teens)
Grill on high heat, 4 minutes first side, second side 3 minutes.
That's it - easy, simple. But No-Fuss Easy and Time to eat!
For a different taste you may add or replace with other food ingredients to taste like scrambled eggs and add sozis, use chicken or beef, etc.

Crockpot Recipe

Dinner Specials With Crockpot Recipe
By Yuni Kristanti


This weekend my husband's family wanted to have dinner at home. And I still have to work on weekends. I'm confused like to cook anything for the show? There are three choices of cuisine I tried the Lasagna, Chicken Crock Pot or and chicken soup. I use a Crockpot cooking for easier and more practical for my time a bit. According to you which one should I choose?

Lasagna
Ingredients:
1 ½ lbs turkey Italian sausage
2 medium chopped onion
1 large 29 oz jar spaghetti sauce
2 tsp Italian seasoning mix
½ tsp oregano
1 tbsp minced onion
¼ tsp dried thyme
1 15 ounce container part skim ricotta cheese
1 cup shredded parmesan cheese
3 cups shredded mozzarella cheese
12 uncooked lasagna noodles
Instructions:
Spray slow cooker with cooking spray. In large skillet, cook sausage and onion over medium heat until sausage is no longer pink. Drain. Add sauce and seasonings, mix well, reduce heat to low.

Crock Pot Chicken
Ingredients:
* 4 teaspoons salt
* 2 teaspoons paprika
* 1 teaspoon cayenne pepper
* 1 teaspoon onion powder
* 1 teaspoon thyme
* 1 teaspoon white pepper
* 1 / 2 teaspoon garlic powder
* 1 / 2 teaspoon black pepper
* 1 large roasting chicken (with pop-up timer if possible)
* 1 cup onion, chopped (optional)

Directions:
1. In a small bowl, combine the spices.
2.Remove any giblets from chicken and clean chicken.
3. Rub spice mixture onto the chicken.
4. Place in resealable plastic bag and refrigerate overnight. (I usually skip this step because I'm always in a hurry).
5. When ready to cook, put chopped onion in bottom of crock pot.
6. Add chicken. No liquid is needed, the chicken will make it's own juices.
7. Cook on low 4-8 hours.
8. Note: I highly recommend a pop-up timer in the chicken because some crock pots cook faster / slower than others (my crock pot cooks this recipe in 4-5 hours).


Chicken Soup
Ingredients:
1 can cream of chicken soup
3 T. flour
1 / 4 t. pepper
dash of cayenne pepper
1 lb. boneless chicken breasts cut in small Cubes
1 rib celery chopped
1 / 2 C. chopped green pepper
1 / 4 C. chopped onion
1 10 oz. package thawed frozen peas
2 T. chopped pimento
Directions:
Combine soup, flour and pepper. Stir until smooth.
Stir in chicken, celery, onion and green pepper. Cover and cook on low for 7 to 8 hours or until meat is cooked and tender. Stir in peas and pimentos. Cook another 30 minutes.
Serve over rice, noodles or biscuits.

Beef Stew Recipe

Two Beef Stew Recipe is Easy And Practical
By Yuni Kristanti


Here I will give two beef stew recipe that is easy for you to make yourself at home. I also give a different way of cooking so that you have a choice if you want to make. Material required is very common and always in the market. Let's start learning how to cook beef stew recipe.

Classic Beef Stew

Ingredients:
* 2 to 3 pounds lean beef, cut in small Cubes
* 1 to 2 tablespoons butter or vegetable oil
* 1 teaspoon Seasoned salt
* 1 / 2 teaspoon onion powder
* 1 / 4 teaspoon garlic powder
* 1 teaspoon dried parsley flakes
* 1 bay leaf
* 1 pinch thyme
* 1 dozen baby carrots, or 4 to 6 small carrots, sliced
* 3 large potatoes, cut in 1-inch Cubes
* 8 ounces small white boiling onions, peeled fresh or frozen

Preparation:
Brown beef in a skillet in butter or oil. Add water to cover; add seasonings. Simmer, covered, about 2 hours. Add vegetables and simmer until vegetables are tender, about 30 minutes longer.
Serves 6.

Crockpot Beef Stew

Ingredients:
* 10 small new potatoes, halved, unpeeled
* 12 small whole white onions, peeled, fresh or frozen, thawed
* 30 baby carrots, 8 ounces
* 1 red or green bell pepper, seeded, cut into 1-inch pieces
* 1 1 / 2 pounds beef stew meat, cut into 1-inch Cubes
* 2 cups beef broth
* 1 / 2 teaspoon dried leaf oregano
* 1 / 4 teaspoon paprika
* 1 tablespoon fresh parsley, chopped, or 1 teaspoon dried parsley flakes
* 1 tablespoon Worcestershire sauce
* 1 / 2 teaspoon salt
* 1 / 8 teaspoon pepper
* 3 tablespoons cornstarch
* 3 tablespoons cold water

Preparation:
Place potatoes, onions, and baby carrots in slow cooker. Add bell pepper and beef. In small bowl, combine broth, oregano, paprika, parsley, Worcestershire sauce, salt, and pepper. Pour over meat and vegetables. Cover and cook on LOW 9 to 10 hrs. Turn pot on HIGH. In small bowl, dissolve cornstarch in water; stir mixture into stew cooked. Cover and cook on HIGH 15 to 20 mins. or until thickened, stirring occasionally.

Secret Recipes

A Restaurant Secret Recipes
By Yuni Kristanti


Each person who likes to cook one must have a secret recipe for one day if he had the capital to establish his own restaurant with a secret recipe. Generally every restaurant has a secret recipe to cooking in order to get a lot of excellent customer. But nowadays many people have copied the recipe in a restaurant is always crowded with visitors based recipe similar but different ways to make fried chicken cryspi example, many restaurants or food stalls that make it different but essentially the same even though the material. But there are also those who gave their secret recipe by cooking a special magazine or website to be visible and readable by people in emua over the world. Let's look at some secret recipe follows:

Fried Chicken Crispy

Pumpkin Pie Recipe

Make Your Own Home "Pumpkin Pie Recipe"
By Yuni Kristanti


Usually we enjoy Pumpkin Pie Recipe in the restaurant because we feel the difficulty and hassle if you make yourself at home. But the modern era to make all women or housewives prefer to be able to make their own cooking or baking for the family. Even they can better save money for other purposes. I give the following recipe for Pumpkin Pie you practice at home.

Pie Pastry Shell
1 1 / 2 cups all-purpose flour
1 / 4 cup cold unsalted butter, cut into bits
1 / 4 cup cold vegetable shortening, cut into bits
1 1 / 2 teaspoon sugar
4-6 tablespoons ice water
Dough makes enough for one recipe for 9 "or 10" pie shell.

The Shell By Hand
Blend flour, butter, vegetable shortening and sugar with fingertips in bowl until the mixture resembles meal.
Add ice water, toss mixture until water is incorporated.
Form the dough into a ball.
Knead dough lightly with heel of your hand against a smooth surface for a few seconds to distribute evenly.
Dust dough with flour and chill it wrapped in plastic wrap, for at least 1 hour, or for up to 2 days.

The Shell By Food Processor
Fit processor with steel blade.
Combine flour, butter, vegetable shortening and sugar.
Process until mixture resembles meal Coarse.
Sprinkle water over mixture and process until it comes together in large pieces about the size of pebbles.
Transfer dough to work surface and knead with heal of hand for a few seconds to distribute evenly.
Dust dough with flour and chill it wrapped in plastic wrap, for at least 1 hour, or for up to 2 days.

How to put the batter into the pan and baking pies:
Roll out the dough, trim off the excess from the sides of pie shell leaving 1 inch punch.
Fold the overhang over the edge into the side of the shell hit.
Crimp edge decoratively.
Puncture the skin with a fork and chill for 1 hour.
Preheat oven to 375 degrees F.
Line, heavy, and blind-bake the shell in the middle of the oven for 10 minutes.
Carefully remove the weight of paper and beans and bake the shell for 5 minutes or until lightly colored. Let cook on the shelf.

Pumpkin Pie Filling
3 / 4 cup firmly packed dark brown sugar
1 / 4 cup granulated sugar
2 tablespoons all-purpose flour
1 tablespoon molasses unsulfured
1 1 / 2 teaspoons cinnamon
1 teaspoon ground ginger
1 / 4 teaspoon freshly grated nutmeg
1 / 4 teaspoon ground cloves
1 / 4 teaspoon salt
2 cups canned pumpkin puree
3 large eggs, lightly beaten
1 3 / 4 cups whipping cream (sweetened whipped cream flavored with vanilla as an Accompaniment if desired)

Make Pumpkin Pie Filling
Combine brown sugar, granulated sugar, flour, molasses, cinnamon, ginger, nutmeg, cloves and salt in a bowl.
Enter the pumpkin puree.
Add the eggs and cream into pumpkin mixture.
Pour filling into pre-baked shell.
Bake cake in middle of oven for about 40 minutes, or until filling is set. Let cool on rack.

Serve pumpkin pie with whipped cream if desired. Good luck and good luck best presents for your family.

Potato Salad Recipe

For Strict Diet "Potato Salad Recipe"
By Yuni Kristanti


To you who are doing strict diet, so your body does not increase fat again. This recipe already contains carbohydrates that will make you full but not eat rice. Try and let your diet work and be slim. I'll give you 3 recipes with basic ingredients of potatoes.

Best Potato Salad

Ingredients:
* 6 medium potatoes
* 1 small onion, finely chopped
* 1 cup celery, chopped
* 1 teaspoon salt
* 6 hard-cooked eggs, diced
* 2 eggs, beaten
* 1 / 2 cup white sugar
* 1 teaspoon cornstarch
* Salt to taste
* 1 / 2 cup vinegar
* 1 (5 ounce) can evaporated milk
* 1 teaspoon prepared yellow mustard
* 1 / 4 cup butter
* 1 cup mayonnaise

Directions
1. Place the potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook for about 20 minutes, or until easily pierced with a fork. Drain. Cool, peel and dice. Transfer to a large bowl, and toss with the onion, celery, 1 teaspoon of salt, and hard-cooked eggs.
2. While the potatoes are cooking, whisk together 2 eggs, sugar, cornstarch, and salt in a saucepan. Stir in the vinegar, milk, and mustard. Cook over medium heat, stirring frequently, until thickened, about 10 minutes. Remove from heat, and stir in the butter. Refrigerate until cool, then stir in the mayonnaise.
3. Stir the dressing into the bowl of potato salad gently until evenly coated. Chill several hours or overnight before serving for best flavor.

Creamy Potato Salad

Ingredients:
6 large potatoes ... peel, cube, Seasoned and boil in water until tender, not soft. Season water with onion salt and pepper, boiling time approximately 15 minutes.
1 c. celery, sliced
1 / 2 c. sweet onion, chopped
1 / 3 c. sweet pickle Relish
1 1 / 4 c. lite miracle whip
2 tsp. sugar
1 / 2 tsp. celery seed
1 tsp. vinegar
1 / 2 tsp. mustard
1 1 / 2 tsp. salts
2 hard boiled eggs, chopped
Paprika

Directions:
Combine all ingredients except potatoes, eggs and pepper, and mix well. Then add potatoes and eggs, coating evenly and being careful not to break the potatoes apart. Garnish the salad with paprika and chill for several hours or overnight.

Red Potato Salad

Ingredients:
* 2 pounds red potatoes, cut in 1-inch Cubes
* 1 medium onion, chopped
* 4 hard-cooked eggs, sliced
* 6 bacon strips, cooked and crumbled
* 1 cup mayonnaise
* 1 / 2 teaspoon salt
* 1 / 4 teaspoon pepper
* Paprika

Directions:
Place the potatoes in a greased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 400 degrees F for 25-30 minutes or until tender and golden brown, stirring occasionally. Cool for 15 minutes. Transfer to a large bowl; add onion, eggs, bacon, mayonnaise, salt and pepper. Toss to coat. Cover and refrigerate for several hours or overnight. Sprinkle with paprika if desired.