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Beef braised in red wine
Ingredients
3 lbs Lean beef chuck roast
3 slice Lean bacon chopped
1 tsp Minced garlic
1 tsp Crumbled oregano
1/2 tsp Salt
1/4 tsp Fresh ground pepper
1 tbsp Margarine
1 tbsp Olive oil
1/2 cup Chopped onion
1/4 cup Chopped carrots
1/4 cup Chopped celery
1/2 cup Dry red wine
2 cup Beef stock canned or made
-from bouillon cubes
1 1/2 cup Canned tomatoes pureed or
-coarsely chopped
1 ea Bay leaf
2 tbsp Soft butter optional
2 tbsp Flour optional
Directions
- Chilled.
- Top each portion with ¼ cup chopped watercress.
- Makes 11 one-cup servings.
- Nutrient content per serving: 225 calories, 2 grams fat, 4 grams protein, 50 grams carbohydrate, .6 milligrams cholesterol, 509 milligrams sodium, .4 milligrams beta carotene.
- Source: tyler morning telegraph, wed., feb.
- 27 1991 * broccoli should be cut into long-stemmed florets, blanched, drained ** red pepper should be cut in julienne strips preheat oven to 325".
- Place one layer of broccoli in pie shell or directly into 8-inch pie dish.
- Crumble cheese on top, cover with remaining broccoli, arranging it with stems pointing center and the flowers to the outside.
- Add the carrots and red pepper.
- Mix egg, oregano and evaporated skim milk.
- Pour over vegetables.
- Bake loosely covered with foil for one hour or until filling is set.
- Uncover for last 10 minutes of baking.
- Nutrient content per serving: 196 calories, 11 grams fat, 8 grams protein, 17 grams carbohydrate, 47 milligrams cholesterol, 336 milligrams sodium, 2.6 milligrams beta carotene.
- Source: tyler morning telegraph, wed., feb.
- 27, 1991 in a medium mixing bowl, combine cold mashed potatoes with salt and vanilla.
- Add icing sugar, one cup at a time, beating after each addition
Random Recipe: New Year's Paella
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