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Thursday, May 19, 2016

Leftover Roast Brunswick Stew

Ingredients

  • Servings: 6
  • 1 1/2 pounds cooked, shredded beef chuck roast
  • 2 (10 ounce) cans mixed vegetables, with liquid
  • 2 1/2 cups barbeque sauce
  • 2 tablespoons worcestershire sauce
  • 1 (10.5 ounce) can beef broth (optional)

Recipe

    Preparation Time: 15 mins Cook Time: 1 hr

    Ready Time: 1 hr 15 mins

  • place the shredded roast in a slow cooker. mix in the vegetables with liquid, barbeque sauce, worcestershire sauce, and beef broth.
  • cover, and cook at least 1 hour on high.

richard's breakfast scramble

Ingredients

  • Servings: 4
  • 5 eggs, beaten
  • 2 tablespoons milk
  • 1 onion, chopped
  • 2 slices cooked ham, chopped
  • 1 cup shredded cheddar cheese
  • 1 to taste salt and pepper to taste
  • 1/8 teaspoon garlic powder, or to taste
  • 2 1/2 tablespoons butter

Recipe

    Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins

  • in a large bowl, beat together eggs and milk. stir in onion, ham, cheese, salt, pepper and garlic powder.
  • melt butter in a large frying pan or skillet over medium high heat. add eggs and cook, without stirring, until eggs begin to set. at that point, stir the eggs until roughly scrambled. keep doing this until eggs are fully cooked, about 10 to 15 minutes. serve warm.