Wash carrots and place on the bottom of crockpot.
Put London Broil on top of carrots.
Pour brown gravy& Vidalia onions over it.
Set crockpot temp to low.
Cook for 5-6 hours.
Wonderfully easy.
Great taste.
A cleaning tip: when you are ready for clean up, rinse out the crock, put dish detergent and water in the crock and set the temp on low for about 15-20 minutes.
Makes washing a breeze!
ver medium. Add the onions, carrots and salt and cook 5
Cut the carrots diagonally in 1\" thick slices.
Put roast, potatoes, carrots, and celery in slow cooker.
Add onion soup mix and water.
Cover, cook on low 6-8 hours.
To thicken juices for gravy, remove meat and vegetables to serving platter and keep warm.
Pour juices into saucepan and bring to boil.
Mix 2-3 Tbs flour with 1/4 cup cold water until smooth.
Stir into juices in pan until thickened.
overed by juice. (Add the carrots if using.).
Give it
ot.
Add potatoes and carrots.
If using mushrooms, add
In a saucepan, add vinegar and brown sugar.
Stir and dissolve sugar.
Cook for 5 minutes on medium heat, while stirring.
Drain beets and julienne.
Drain pineapple.
Peel and shred carrots.
Combine beets, carrots and pineapple in a bowl.
Add balsamic mixture and toss.
Add the chopped walnuts, pepper and toss.
Chill for 30 minutes.
aute onions until translucent, add carrots, garlic and half of parsley
hopped tomatoes, tomato paste, zucchini, carrots, celery, leek and dried oregano
In a large stockpot, combine the onion, garlic, celery, carrots, parsley, parsnip, peppercorns, bay leaves, and thyme with 4 qt/3.8 L water. Cover and bring to a boil over high heat. Reduce the heat to medium-low and simmer for 1 hour, stirring occasionally. Uncover the pot and simmer for another 20 minutes to slightly reduce the stock to intensify the flavor. Remove from the heat and let cool for at least a half hour before straining. The stock can be refrigerated, covered, for up to 1 week and frozen for up to 1 year.
Slice the dark green ends from the bok choy and set aside. Finely chop the light green parts of the bok choy and reserve separately.
Heat the oil in a large saucepan over medium heat. Add the carrots and onion and cook for 5 mins. Stir in the chickpeas, light green bok choy and raisins and cook for 2-3 mins. Pour in the sauce and 1/3 cup water and bring to a boil. Reduce heat to low and simmer for 5 mins. Stir in the dark green boy choy and cook for 1 min. Divide among four bowls and serve.
tbsp oil, add the carrots, spring onions, bean sprouts and
Heat the oil in a large pot and saute the chicken for 4 mins, turning on all sides until lightly browned. Add the shallots, garlic, carrots and potatoes and cook for 4 mins. Stir in the tomato puree and wine. Bring to a boil and simmer until reduced by half. Pour in the stock and season with salt and black pepper. Cover and simmer for 15 mins.
Add the lemon and cook for 5 mins. Stir in the corn starch and bring to a boil. Stir in the herbs and season with salt and black pepper. Spoon on to plates and garnish with fresh herbs.
Layer meat, carrots, onions, cabbage and potatoes in a Dutch oven. Season each layer and add thyme and bay leaves. Add stock then cover and simmer over medium heat for 1 hour. Adjust seasoning and serve garnished with parsley.
hops.
Place potatoes and carrots in the slow cooker on
Mix cornstarch and 3/4 cup broth.
Mix remaining broth, oregano, garlic, broccoli, carrots and onion in saucepan.
Heat to a boil and cover and cook over low heat 5-8 minutes or until vegetables are tender.
Add the cornstarch mixture then cook and stir until mixture boils and thickens.
Stir in tomato.
Toss with spaghetti and top with the grated Parmesan cheese.
Preheat oven to 350.
Boil potatoes for 20 minutes or until fork tender. Drain and mash with milk and butter.
In a bowl, mix crumbles, gravy, peas and carrots, and spices.
Pour into a 13 x 9 casserole. Top with potatoes, spreading them to the edges of the pan.
Bake 30-40 minutes or until potatoes are a light golden on top.
Enjoy!
oiling, salted water. Cook until carrots are tender (usually 5-8
or around 2 minutes. Add carrots and cook for additional 2
Set oven to 350 degrees.
Butter a 2-quart casserole dish.
Saute onions and garlic in butter for about 3-4 minutes or until tender.
Add in cooked carrots, cream of mushroom soup, sauteed mushrooms and Parmesan cheese, season with salt and pepper to taste; mix to combine.
Transfer mixture to prepared baking dish.
Sprinkle with breadcrumbs.
Bake uncovered for about 25-30 minutes.