Name: Pot Roast
Prep time: 15 min
Cook time: 200 min
Yield: 8 servings
Ingredients: 3 to 4 lbs Boneless Chuck Roast; 1 tsp House Seasoning; 1 tsp Salt; 1/2 tsp Black Pepper; 2 tbsp Vegetable Oil; 1 cup Onion Wedges (thinly sliced); 3 cloves Garlic (crushed); 2 Bay Leaves; 1 10 3/4-ounce can Cream of Mushroom Soup; 1/4 cup Red Wine; 2 tbsp Worcestershire sauce; 1 tbsp beef bouillon granules; 3/4 cup Water; 1 cup Salt; 1/4 cup Black Pepper; 1/4 cup Garlic Poweder

Pot Roast

Paula Deen's pot roast from: https://www.foodnetwork.com/recipes/paula-deen/pot-roast-recipe2-1943235

Course

Main Dish

Prep Time

15 minutes

Cook Time

200 minutes

Passive Time

0 minutes

Servings

servings

Ingredients

Pot Roast

3 to 4 lbs Boneless Chuck Roast
1 tsp House Seasoning
1 tsp Salt
1/2 tsp Black Pepper
2 tbsp Vegetable Oil
1 cup Onion Wedges thinly sliced
3 cloves garlic crushed
2 Bay Leaves
1 10 3/4-ounce can Cream of Mushroom Soup
1/4 cup Red Wine
2 tbsp Worcestershire sauce
1 tbsp beef bouillon granules
3/4 cup Water

House Seasoning

1 cup Salt
1/4 cup Black Pepper
1/4 cup Garlic Poweder

Course

Main Dish

Prep Time

15 minutes

Cook Time

200 minutes

Passive Time

0 minutes

Servings

servings

Ingredients

Pot Roast

3 to 4 lbs Boneless Chuck Roast
1 tsp House Seasoning
1 tsp Salt
1/2 tsp Black Pepper
2 tbsp Vegetable Oil
1 cup Onion Wedges thinly sliced
3 cloves garlic crushed
2 Bay Leaves
1 10 3/4-ounce can Cream of Mushroom Soup
1/4 cup Red Wine
2 tbsp Worcestershire sauce
1 tbsp beef bouillon granules
3/4 cup Water

House Seasoning

1 cup Salt
1/4 cup Black Pepper
1/4 cup Garlic Poweder

Instructions

Pot Roast

Preheat oven to 350 degrees F.
Add the House Seasoning, salt and pepper to a small bowl.
Rub seasoning into the roast on both sides.
Heat oil in a large skillet and brown the roast, searing it on both sides.
Place the meat in a roaster pan.
Add onions and garlic to skillet for 1 to 2 minutes to absorb leftover roast juice.
Place into roaster pan with meat and bay leaves.
Combine the mushroom soup, wine, Worcestershire sauce and beef bouillon into a bowl.
Pour mixture over the roast.
Add water.
Cover pan with foil and bake for 3 to 3 1/2 hours or until tender.
Remove and discard the bay leaves.

House Seasoning:

Mix ingredients and store in an air tight container for up to 6 months.

Recipe Notes

If the gravy is not thick enough, remove the meat from the pan and pour the gravy into a saucepan. Bring to a boil and thicken it by adding 2 tablespoons of cornstarch mixed with 1/4 cup cold water, stirring constantly.

Pairs well with Merlot

Shrimp (Bryce’s with sauces)

Shrimp (Bryce's with sauces)

Servings

Ingredients

Shrimp

1/2 Onion Sliced
1 clove garlic Halved
1 Bay Leaf
4 Celery Leaves and Stems of ribs only
2-3 lbs Shrimp Shell and Devein
1 Lemon Sliced

Norwegian Sauce

1 cup Mayo
1 cup Ketchup
1-2 tbsp Scotch To taste
Garlic Powder To taste
Hot Sauce To taste
Lemon To taste
Black Pepper

Seafood Sauce

1/2 cup Chile Sauce
1 tbsp Horseradish
1 tbsp Lemon Juice
1/2 tsp Worcestershire sauce
Tabasco To taste
Salt
Pepper
1/2 cup Mayo Optional

Lemon Mayo

1/2 cup Mayo
1-2 tbsp Lemon Juice
Garlic Powder To taste
Black Pepper Coarse or medium ground

Remoulade

1.5 cup Mayo
2 tbsp Capers Drained, Minced
1/4 Onion Grated
1 clove garlic Minced
2 tsp Parsley Fresh, Chopped (1 tsp dried)
2 tsp Tarragon Fresh, Chopped (1 tsp dried)
2 tsp Chives Fresh, Chopped (1 tsp dried)
Anchovy Paste
Lemon Juice To taste
2 tbsp Tomatoes Fresh, chopped (optional)

Servings

Ingredients

Shrimp

1/2 Onion Sliced
1 clove garlic Halved
1 Bay Leaf
4 Celery Leaves and Stems of ribs only
2-3 lbs Shrimp Shell and Devein
1 Lemon Sliced

Norwegian Sauce

1 cup Mayo
1 cup Ketchup
1-2 tbsp Scotch To taste
Garlic Powder To taste
Hot Sauce To taste
Lemon To taste
Black Pepper

Seafood Sauce

1/2 cup Chile Sauce
1 tbsp Horseradish
1 tbsp Lemon Juice
1/2 tsp Worcestershire sauce
Tabasco To taste
Salt
Pepper
1/2 cup Mayo Optional

Lemon Mayo

1/2 cup Mayo
1-2 tbsp Lemon Juice
Garlic Powder To taste
Black Pepper Coarse or medium ground

Remoulade

1.5 cup Mayo
2 tbsp Capers Drained, Minced
1/4 Onion Grated
1 clove garlic Minced
2 tsp Parsley Fresh, Chopped (1 tsp dried)
2 tsp Tarragon Fresh, Chopped (1 tsp dried)
2 tsp Chives Fresh, Chopped (1 tsp dried)
Anchovy Paste
Lemon Juice To taste
2 tbsp Tomatoes Fresh, chopped (optional)

Instructions

Shrimp

In a large pot, combine about 8-10 cups of cold water, onion, garlic, bay leaf and celery.
Bring to boil and simmer 5 minutes
Add shrimp, then lemon and simmer until just pink (about 5 minutes)
Drain under cold water and chill

Remoulade Sauce

Mix and refrigerate for 1 hour or more

Spaghetti and Shrimp (Kevin)

Course

Dinner

Servings

Ingredients

1 lb Shrimp Uncooked, peeled
4 Tomatoes Plump, ripe
1/4 cup olive oil
1 Onion Minced
1 Bay Leaf Crushed
1 tsp Black Pepper
1 lb Spaghetti
1/2 cup White Wine
2 tbsp Tomato Sauce
1 tsp Oregano
2 tbsp Parsley Chopped
1/2 tsp Crushed Red Pepper
1/2 tsp Salt
1 tbsp Lemon Juice

Course

Dinner

Servings

Ingredients

1 lb Shrimp Uncooked, peeled
4 Tomatoes Plump, ripe
1/4 cup olive oil
1 Onion Minced
1 Bay Leaf Crushed
1 tsp Black Pepper
1 lb Spaghetti
1/2 cup White Wine
2 tbsp Tomato Sauce
1 tsp Oregano
2 tbsp Parsley Chopped
1/2 tsp Crushed Red Pepper
1/2 tsp Salt
1 tbsp Lemon Juice

Instructions

Blance and peel tomatoes
Saute the onion and garlic in olive oil
Add the chopped tomatoes, seasonings and wine
Let the sauce simmer for 5 minutes until well blended
Add the shrimp and cook for 5 minutes; do not overcook
Cook pasta al dente
Drain and place sauce over spaghetti

Recipe Notes

Can sub fresh tomatoes with 16oz can tomatoes

Zalouk Salad (La Maison Arabe)

Servings

Ingredients

1 medium Eggplant
1 tsp Cumin
1 tbsp Chopped Parsley
1 tbsp olive oil
1 Tomato Large
1 clove garlic
1 tsp Salt
1 tsp Sweet Paprika
1/2 tsp Black Pepper
Chili To Taste
1/2 tsp Vinegar

Servings

Ingredients

1 medium Eggplant
1 tsp Cumin
1 tbsp Chopped Parsley
1 tbsp olive oil
1 Tomato Large
1 clove garlic
1 tsp Salt
1 tsp Sweet Paprika
1/2 tsp Black Pepper
Chili To Taste
1/2 tsp Vinegar

Instructions

Partially peel and dice eggplant.
In a frying pan put eggplant, add one peeled and finely chopped garlic mashed with 1 tsp of salt and 1 tbs of olive oil.
Cook on low heat with lid for 5 minutes then start to turn and mash the eggplant until it goes soft and brown.
Peel and dice a tomato; add it to the eggplant; add paprika, cumin, pepper and chili; keep mashing until tomato is cooked.
Add white wine vinegar before you turn the heat off and sprinkle with parsley before you serve.