Yankee-Style Pot Roast

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This traditional main dish is tried and true!
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Course Entrées
Prep Time 20 minutes
Cook Time 180 minutes
Servings
people
Course Entrées
Prep Time 20 minutes
Cook Time 180 minutes
Servings
people
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Instructions
  1. In small bowl, combine 2 teaspoons salt, garlic powder and pepper; rub mixture over beef. Heat 7- to 8-quart heavy bottom pot or Dutch oven over medium-high heat. Add oil and heat until hot but not smoking. Add beef and sear each side 3 to 4 minutes or un
  2. Add tomatoes with juice and broth. Heat to simmering over high heat. Cover and reduce heat to low; cook 2 hours longer.
  3. Add mushrooms, onion, carrots, celery and thyme. Heat to simmering over high heat; reduce heat to low and cook 30 minutes longer or until vegetables are tender.
  4. Transfer beef to cutting board; cover with aluminum foil to keep warm. With slotted spoon, transfer vegetables to bowl. Heat liquid remaining in pot to simmering over high heat. In medium bowl, combine sour cream and flour. Transfer 2 cups hot liquid into
  5. To serve, slice beef and spoon vegetables and sauce over sliced beef. Garnish with parsley sprigs, if desired.

Cheddar Irish Soda Biscuits

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Perfect for a St. Patrick's Day potluck or as a companion for a rich stout stew through the year!
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Rating: 5
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Course Breads
Prep Time 15 minutes
Cook Time 22 minutes
Servings
people
Course Breads
Prep Time 15 minutes
Cook Time 22 minutes
Servings
people
Votes: 1
Rating: 5
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Instructions
  1. Preheat oven to 350°. In large bowl, whisk together flour, salt and baking soda. With fingertips or pastry blender, cut in butter until pea-sized crumbs form; stir in cheese. Make a well in center of flour mixture. Pour buttermilk into well. With woo
  2. Spray cookie sheet with nonstick cooking spray. Drop dough by 1/4 cupfuls, 2 inches apart, onto prepared cookie sheet. Bake 22 to 24 minutes or until golden brown. Serve warm.

Potato Chowder

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Nourish your body and soul with this comfort food classic!
Instructions
  1. In large saucepot, melt butter over medium-low heat. Add garlic, carrots, celery, and onion, and cook 5 to 6 minutes or until vegetables are almost soft, stirring occasionally. Increase heat to medium; stir in 2 tablespoons flour. Gradually stir in broth.
  2. Add potatoes and heat to simmering. Partially cover and simmer 15 minutes, stirring occasionally. In small bowl, whisk together milk and remaining 1 tablespoon flour; stir mixture into soup. Simmer 8 to 10 minutes or until soup thickens slightly, stirring
  3. Ladle soup into bowls to serve.
  4. Makes: 8 cups

Blueberry Muffins

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These muffins are a favorite breakfast treat!
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Course Desserts
Prep Time 0 minutes
Cook Time 0 minutes
Servings
people
Ingredients
Course Desserts
Prep Time 0 minutes
Cook Time 0 minutes
Servings
people
Ingredients
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Instructions
  1. Using a spoon, mix all ingredients except blueberries (do not use a mixer). Fold blueberries into batter.
  2. Line muffin tins with paper cups. Fill to top of paper liner. Sprinkle each muffin with 1/2 to 1 teaspoon of sugar.
  3. Bake at 375° for 25-30 minutes.

Beef Stroganoff

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This is a hearty meal perfect for a cold winter evening!
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Course Entrées
Prep Time 0 minutes
Cook Time 0 minutes
Servings
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Ingredients
Course Entrées
Prep Time 0 minutes
Cook Time 0 minutes
Servings
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Ingredients
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Instructions
  1. Cut meat into 1/4x2 inch strips. Mix flour with salt; toss meat with mixture. Heat butter in heavy frying pan. Add garlic, onion and mushrooms. Sauté until brown. Spoon out and reserve.
  2. Add meat to same pan. Brown quickly. When all meat is brown, return onion and garlic to pan, sprinkle with paprika and pepper. Blend well, fold in sour cream.
  3. Serve over hot noodles.

Braised Italian Short Ribs

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Course Entrées
Prep Time 20 minutes
Cook Time 145 minutes
Servings
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Instructions
  1. Preheat oven to 425°. Place short ribs in large roasting pan. Evenly coat ribs with oil, and sprinkle with salt and pepper. Roast 45 minutes.
  2. Reduce heat to 325°. Add broth, garlic, rosemary, bay leaves and wine to roasting pan. Cover pan tightly with aluminum foil or lid. Roast 45 minutes.
  3. Add potatoes, mushrooms, carrots, celery and onion to roasting pan. Roast, covered, 45 minutes to 1 hour longer or until short ribs and vegetables are tender.
  4. Transfer short ribs to large serving platter; keep warm. With slotted spoon, transfer vegetables to medium bowl; keep warm. Remove and discard rosemary sprigs and bay leaves. Place pan with drippings over medium heat; heat to simmering. Skim excess fat fr