|
| RECIPES |
|
|
|
|
|
| POT ROAST |
|
|
| Serves |
|
|
| 3 onions, sliced |
| |
| ½ cup flour | 2 celery stalks, sliced |
|
| Kosher salt and pepper | 1 cup mushrooms, sliced |
|
| 3 carrots, sliced | 1 cup beef broth or wine |
|
| 3 potatoes, quartered |
|
|
1.Coat roast with ½ cup flour, salt, and pepper. Sear roast in a skillet on stovetop (optional).
2.Place all vegetables in
3.Cover and cook on LOW for 10 hours or on HIGH for 6 hours, or until tender.
SAUSAGE AND MEATBALLS.
Serves
1 bunch fresh basil | |
uncooked | Cooked pasta |
6 cloves garlic, peeled and chopped | Grated cheese |
1 |
|
| |
chopped coarsely |
|
1.Brown sausage and meatballs in a skillet on stovetop (optional).
2.Add all ingredients to the
3.Cover and cook on LOW for 8 hours or on HIGH for 4 hours.
4.Serve with cooked pasta and grated cheese.
RECIPES
BEEF STEW
Serves
3 cloves garlic, minced | |
cut into | 2 bay leaves |
½ cup flour | 6 small potatoes, quartered |
Kosher salt and pepper | |
3 cups beef broth | 3 stalks celery, sliced |
1 tablespoon Worcestershire sauce |
|
1.Place meat in
2.Add remaining ingredients and stir well.
3.Cover and cook on LOW for
EASY, HEALTHY FISH FILLET
Serves
Kosher salt and pepper | |
Prepared salsa or olive tapenade to garnish | |
(cod, sea bass, tilapia or catfish), skinned |
|
Fresh herbs |
|
savory or a combination of all) |
|
1.Salt and pepper both sides of the fish and place in
2.Cover and cook on HIGH for approximately
3.Remove lemon slices and top with salsa or tapenade.
