You might need to buy:
- BEEF BROTH
- FRENCH ONION SOUP
- AUJUS:
- ----------------
- S&P TO TASTE
- GARLIC MINCED
- DRIED THYME
- PRIME RIB ROAST
- COLD WATER
- WHITE SUGAR
- WORCHESTER
- SALT
need a slow cooker…
ready in about 15 minutes;
serves 12
You might need to buy:
- pot roast
ready in about 185 minutes;
serves 6
You might need to buy:
- Rosemary Leaves
- Ground Thyme
- Beer
- Garlic
You might need to buy:
- water
- beef broth
- dry italian dressing mix
- au jus gravy packet
- hoagie rolls
serves 6
You might need to buy:
- boneless pork butt shoulder roast
- smoked paprika
- pepper
- thyme
- garlic powder
- salt
- water
You might need to buy:
- * 3 -5 lbs chuck roast or 3 -5 lbs chuck tender roast
- * 1 beef bouillon cube
You might need to buy:
- steak sauce
- lemon juice
- firmly packed brown sugar
- ketchup
- condensed beef broth
- salt
- eye of round roast
- pepper
- Worcestershire sauce
Total Carbohydrates: 1< per serving
serves 4
You might need to buy:
- Beef Roast
- macadamia nuts
- sugar free mayonnaise
- Italian Dressing
Easy!!
You might need to buy:
- Hidden Valley Ranch Dressing mix
- brown gravy mix
- Italian Dressing mix
- water
Lamb Provencal is another way of using breast of lamb. The breasts are left whole and poached in water to make the meat tender and to melt most of the fat from inside the layers. The lamb is then browned in the oven, topped with a mixture of parsley, garlic, onion, and bread crumbs, and baked some more. After poaching, the breasts could be grilled on a barbecue or crisped under the broiler. They will be crusty on top, but cooked inside.
Whole onions baked in aluminum foil, a very simple recipe, go well with this dish.
ready in about an hour and 20 minutes;
serves 4
You might need to buy:
- chopped parsley leaves
- freshly ground black pepper
- salt
- vegetable oil