amethystlady2 Profile - Allrecipes.com (11073561)

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amethystlady2


amethystlady2
 
Home Town: Omaha, Nebraska, USA
Living In: Denver, Colorado, USA
Member Since: Nov. 2009
Cooking Level: Expert
Cooking Interests: Baking, Frying, Slow Cooking, Mexican, Italian, Southern, Low Carb, Healthy, Quick & Easy
Hobbies: Knitting, Fishing, Photography, Reading Books, Music, Painting/Drawing, Charity Work
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Recipe Reviews 4 reviews
Kathy's Roast and Vegetables
Actually, this is the ONLY way I cook a roast anymore. I have simplified this by buyng canned whole potatoes, and frozen stew vegetables. The frozen veggies include potatoes, carrots, celery and small pearl onions. After pan searing the meat on all sides, I place it in the crock pot, add 1 can cream of mushroom soup, 1 can of EITHER vegetable broth, OR beef broth, pour a generous amount of red wine into the pot, and then add a package of dried onion soup mix, and then the can(s) of potatoes, and the frozen stew vegetables. Lately I have been adding a can of tomatoes and 1 can of green beans, both drained. When the roast and veggies are finished, (you can tell by the meat rising and the liquid is boiling), I then stir in some Kitchen Bouquet and add a little flour and water to thicken the 'gravy' and the roast is all ready. I purchase a larger roast at either Sam's OR Costco, and its my habit to cut that roast in half and use only ONE half of the roast. The other is kept in the freezer for a future new meal. I never try to cook a roast in the oven anymore. In the crock pot, the meat is juicy, tender and has such a terrific flavor. The oven only dried out the meat and the veggies. The crock pot roast is the best! I have on hand a lot of those spice bottles now for hamburger, or steaks, etc, and I sprinkle some of each type into my masterpiece. Hubby and grandson LOVE it when I make a roast now. After the initial meal, you have a quick and easy stew to be reheated.

0 users found this review helpful
Reviewed On: Mar. 8, 2013
Broccoli, Corn, and Green Bean Saute
I was simply searching to see if 'corn and green beans' could be used together nicely...ran across this recipe. Since I had leftover corn AND broccoli in the frig, after reading this, I opened a small can of green beans, and after having assembled all in the pan, tossed in the 'leftover from burritos' tomatoes I had, into the pan...the result---hubby and grandson both thought the veggies were great tonight! Sooooo, no need to fret if you don't have fresh or frozen everything in a recipe...often good to check out the leftovers for the same ingredients you need...I did change a lot---since I did not have the named cheese, I used the newly purchased bottle of grated Kraft parmesan, romano and asiago cheese...hey, improvise, I always say...lol... Oh, my broccoli and corn were both frozen before they became 'leftovers.' The main dish was my standby porcupines...these veggies and some sweet potatoe fries were a huge hit tonight! Thanks, Allrecipes.com!

1 user found this review helpful
Reviewed On: Apr. 17, 2012
Porcupine Meatballs II
Like several posters here, I have been eating this since I was a kid...my mom used to make them and they were my favorite...then when I had my own kids, they loved them too...so does hubby...but adding all those other things takes away from the simplicity and great taste of the porcupines...I have started to add onion and garlic pieces...dried, to the beef...and I always use an egg to mix the beef and rice together to bind and hold together...I brown the meatballs, then when they are browned all around and cooked through, I pour both cans of tomato soup over the meat and let them cook a bit longer, on the stove top...this is definitely one of my favorites and always has been. ps...I also have started using some bottled beef seasoning, or steak seasoning...McCormick's Montreal Steak, or Weber Gourmet Burger or Chicago Steak seasoing...or some of all together to the meat...not too much, just enough to lift out the flavor of the dish...these are so yummy!

8 users found this review helpful
Reviewed On: Jun. 21, 2010
 
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