Ingredient: garlic

Pot Roast

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 Pot Roast
Paula Deen's pot roast from: https://www.foodnetwork.com/recipes/paula-deen/pot-roast-recipe2-1943235
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Course Main Dish
Prep Time 15 minutes
Cook Time 200 minutes
Passive Time 0 minutes
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servings
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Pot Roast
House Seasoning
Course Main Dish
Prep Time 15 minutes
Cook Time 200 minutes
Passive Time 0 minutes
Servings
servings
Ingredients
Pot Roast
House Seasoning
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Instructions
Pot Roast
  1. Preheat oven to 350 degrees F.
  2. Add the House Seasoning, salt and pepper to a small bowl.
  3. Rub seasoning into the roast on both sides.
  4. Heat oil in a large skillet and brown the roast, searing it on both sides.
  5. Place the meat in a roaster pan.
  6. Add onions and garlic to skillet for 1 to 2 minutes to absorb leftover roast juice.
  7. Place into roaster pan with meat and bay leaves.
  8. Combine the mushroom soup, wine, Worcestershire sauce and beef bouillon into a bowl.
  9. Pour mixture over the roast.
  10. Add water.
  11. Cover pan with foil and bake for 3 to 3 1/2 hours or until tender.
  12. Remove and discard the bay leaves.
House Seasoning:
  1. 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

Black Bean Tortillas

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 Black Bean Tortillas
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Course Main Dish
Cuisine Mexican
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Ingredients
Course Main Dish
Cuisine Mexican
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Ingredients
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Instructions
  1. Saute olive oil and garlic
  2. Blend black beans in processor and add to oil and garlic
  3. Cook for 15 minutes
  4. Spread in tortilla and add tomato, lettuce, salsa, and plain yogurt

Taco Pie (Mexican Bean Dip)

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 Taco Pie (Mexican Bean Dip)
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Cuisine Mexican
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Cuisine Mexican
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Instructions
  1. Cook ground beef, 1/2 cup onion and garlic in a medium skillet until meat is browned, stirring to break up pieces. Drain well.
  2. Return to skillet and stir in refried beans, cumin and oregano.
  3. Spread bean mixture in a 9 inch quiche dish or round pie plate.
  4. Top with layer of chopped japalenos.
  5. Pour taco sauce over top, spreading evenly. Note: up to this point you can make this 24 hours ahead.
  6. Bake bean mixture, uncovered in 350 degree oven for 10 minutes.
  7. Sprinkle cheese over top and bake for 5-10 minutes more or until heated through.
  8. Sprinkle olive and green onion over bean dip.

Tomato Sauce (Louise’s)

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 Tomato Sauce (Louise's)
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Cuisine Italian
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Cuisine Italian
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Instructions
  1. Strained the plum tomatoes, then chop in food processor and drain again
  2. Brown pork in a little oil
  3. Mix chop meat and all above ingredients to the tomato paste
  4. Shape into meatballs and brown
  5. Add garlic to pan (but don't let it burn)
  6. Add all the tomato sauces and paste and simmer for 2.5 hours.

Bruschetta – Sonny Bono’s (Marilyn’s Recipe)

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 Bruschetta - Sonny Bono's (Marilyn's Recipe)
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Garlic Butter
Tomato Topping
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Garlic Butter
Tomato Topping
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Instructions
  1. Heat over to 450
  2. Mix all garlic butter ingredients in a small bowl until well blended
  3. Spread on cut sides of bread
  4. Sprinkle grated cheese out on waxed paper
  5. Press buttered sides of bread into cheese
  6. Tap gently to remove excess
  7. Place bread in pan, and bake until lightly browned
  8. While bread bakes, mix tomato topping ingredients in a saucepan
  9. Stir over medium heat just until simmering
  10. Spoon over bread

Pasta Fagiole (Louise’s)

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 Pasta Fagiole (Louise's)
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Cuisine Italian
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Cuisine Italian
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Instructions
  1. Saute garlic and celery in olive oil until soft
  2. Add tomato sauce to garlic and celery and cook for 15 minutes
  3. Add 1 can bean (with juices)
  4. Add pasta (save liquid it cooked with in case soup needs to be thinned)

Stuffed Cabbage

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 Stuffed Cabbage
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Meat
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Meat
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Instructions
  1. FYIs for this recipe - for onions, sliced, can use a bag of chopped onions.
  2. Amount of sugar and lemon juice depends on taste
  3. Bread - soak in milk or water, then squeeze out liquid
Instructions
  1. Cook head of cabbage short time and take apart. You can also take out core of cabbage and place entire head of cabbage in freezer for a few days (leaves will then become limp and come off on their own and will be ready for rolling)
  2. Mix ingredients for meat
  3. Boil cabbage with meat taking in sides and tucking in bottom of "roll"
  4. Tear up a few pieces of cabbage and sliced onions and place in the bottom of a pot
  5. Put in stuffed cabbage rolls, seam side down
  6. Pour in sauce
  7. If left over cabbage, tear in small pieces and place on top
  8. Cook 2-3 hours

Shrimp (Bryce’s with sauces)

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 Shrimp (Bryce's with sauces)
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Shrimp
Norwegian Sauce
Seafood Sauce
Lemon Mayo
Remoulade
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Shrimp
Norwegian Sauce
Seafood Sauce
Lemon Mayo
Remoulade
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Instructions
Shrimp
  1. In a large pot, combine about 8-10 cups of cold water, onion, garlic, bay leaf and celery.
  2. Bring to boil and simmer 5 minutes
  3. Add shrimp, then lemon and simmer until just pink (about 5 minutes)
  4. Drain under cold water and chill
Remoulade Sauce
  1. Mix and refrigerate for 1 hour or more

Shrimp (or Chicken) and Linguine with Herbs

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 Shrimp (or Chicken) and Linguine with Herbs
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Instructions
  1. In frying pan, melt butter and olive oil with crushed garlic
  2. Add chicken or shrimp and cook until done
  3. Mix above mixture with the linguine, lemon juice and herbs

Pork with Mustard Herb BUtter

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 Pork with Mustard Herb BUtter
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Instructions
Mustard Butter
  1. Cream butter with electric mixer
  2. Beat in mustard
  3. Mix in rosemary, thyme and lots of pepper
  4. Blend in sesame oil
  5. Divide between 2 bowls and refrigerate 1 bowl while preparing roast
Roast
  1. Preheat over to 350
  2. Make slits over entire roast and insert garlic
  3. Put roast in roasting pan and brush 1/3 of rom temperature mustard butter over meat
  4. Cover bone tips with tin foil
  5. Roast pork 17 minutes per pound, approximately 2 hours for a 7 lb roast
  6. Brush roast with mustard butter every 30 minutes
  7. Transfer roast to heated platter and cover with foil and let stand 30 minutes
  8. Beat chilled mustard mixture with mixer until smooth and creamy
  9. Mix in creme fraiche until just incorporated
  10. Degrease pan juices
  11. Add stock to juices in pan and bring to a boil, transfer to sauce boat
  12. Top each serving of meat with pan juices and mustard butter