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Thread: supper tonight

  1. #1
    hahabogus Guest

    Default supper tonight

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    Damsel's Italian Beef

    Crockpot, tested

    1 tablespoon olive oil
    5 pounds round roast, trimmed; (bottom round)
    7 cloves garlic; crushed
    1 tablespoon dried oregano
    1 tablespoon dried basil
    2 teaspoons red pepper flakes
    1 teaspoon salt
    1/2 teaspoon garlic powder
    1 1/2 cups beef broth

    Heat olive oil in skillet; brown the roast on all sides. Place roast in
    large crockpot. Combine water and remaining ingredients; stir well. Pour
    over roast; cook on HIGH for 5 hours or until tender.

    Remove roast from crockpot, cover, and refrigerate. Strain broth into a
    storage container and refrigerate until ready to use.

    Slice chilled meat very thinly and place into crockpot or large saucepan.
    Pour strained broth over meat, and cook gently until heated through.

    Serve meat slices with heated broth.
    Optional: Provolone cheese; giardiniera or peperoncini.

    2 carbs per serving


    *Notes July 24/06 made this using: 1 tsp celery seed, approx 10 cloves
    garlic., redibase beef stock and 1 envelope powdered beef stock...added 1
    tsp black pepper too. Replaced the garlic powder with 1 tsp onion powder.

    Cuisine:
    "Low Carb"
    - - - - - - - - - - - - - - - - - - -

    Per Serving (excluding unknown items): 284 Calories; 10g Fat (34.4%
    calories from fat); 43g Protein; 2g Carbohydrate; trace Dietary Fiber;
    110mg Cholesterol; 446mg Sodium. Exchanges: 0 Grain(Starch); 6 Lean Meat;
    0 Vegetable; 0 Fat.


    Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

    Notes: Damsel in dis Dress

    Yield: 12 servings

    Preparation Time: 0:00



    ** Exported from Now You're Cooking! v5.84 **



    --

    The beet goes on -Alan




  2. #2
    =?ISO-8859-1?Q?Bobo_Bonobo=AE?= Guest

    Default Re: supper tonight

    On Jul 23, 11:30*am, hahabogus <do...@have1.invalid> wrote:
    > @@@@@ Now You're Cooking! Export Format
    >
    > Damsel's Italian Beef
    >
    > Crockpot, tested
    >
    > 1 tablespoon olive oil
    > 5 pounds round roast, trimmed; (bottom round)
    > 7 cloves garlic; crushed
    > 1 tablespoon dried oregano
    > 1 tablespoon dried basil
    > 2 teaspoons red pepper flakes
    > 1 teaspoon salt
    > 1/2 teaspoon garlic powder
    > 1 1/2 cups beef broth


    What I don't understand is why it has both fresh garlic, and garlic
    powder. Surely the only ways powdered is superior to fresh are
    perishability and convenience.

    --Bryan

  3. #3
    John Kuthe Guest

    Default Re: supper tonight

    On Jul 23, 11:45*am, Bobo Bonobo® <class...@brick.net> wrote:
    > On Jul 23, 11:30*am, hahabogus <do...@have1.invalid> wrote:
    >
    > > @@@@@ Now You're Cooking! Export Format

    >
    > > Damsel's Italian Beef

    >
    > > Crockpot, tested

    >
    > > 1 tablespoon olive oil
    > > 5 pounds round roast, trimmed; (bottom round)
    > > 7 cloves garlic; crushed
    > > 1 tablespoon dried oregano
    > > 1 tablespoon dried basil
    > > 2 teaspoons red pepper flakes
    > > 1 teaspoon salt
    > > 1/2 teaspoon garlic powder
    > > 1 1/2 cups beef broth

    >
    > What I don't understand is why it has both fresh garlic, and garlic
    > powder. *Surely the only ways powdered is superior to fresh are
    > perishability and convenience.
    >
    > --Bryan


    There is no such thing as too much garlic! At least with fresh garlic.
    1/2 tsp of garlic powder is not gonna be too much, even with the 7
    cloves of fresh.

    I put two full HEADS of garlic in my Magical Garlic Potatoes, modified
    from Riddle's Penultimate'a recipe:


    5 lbs potatoes

    4 cups 40% cream

    2 heads of fresh garlic (not the stuff in jars!)

    1 tsp salt

    1 tsp white pepper (black pepper works too, but makes black specks in
    the sauce!)

    Gruyere swiss cheese


    Peel (optional I suppose) and slice up the potatoes into chunk slices
    about 1/4 inch thick. Peel and mince the garlic, and I pare that
    little green plant out of the middle of each clove (A PITA, but it's
    kinda fun too!)

    In a large pot, put the potato pieces, the cream, the garlic and the
    salt and pepper and bring to a gentle boil for about 10-15 mins. Thin
    with a little milk to make it easy to stir.

    Then pour into a shallow baking pan like a lasagna pan, and grate
    Gruyere cheese on top. Bake at 350F for 40 mins or into until the
    Gruyere gets light golden brown.

    Let sit for 30 mins after baking, and enjoy!

    John Kuthe...

  4. #4
    Christine Dabney Guest

    Default Re: supper tonight

    On Thu, 23 Jul 2009 09:45:51 -0700 (PDT), Bobo Bonobo®
    >
    >What I don't understand is why it has both fresh garlic, and garlic
    >powder. Surely the only ways powdered is superior to fresh are
    >perishability and convenience.
    >
    >--Bryan


    Not necessarily. If you talk to someone like Paul Prudhomme, he uses
    both. Both add different dimensions of garlicness... Sometimes he
    uses garlic powder almost exclusively..sometimes a combo of the garlic
    in the seasoning mix, and garlic in the cooking.

    Christine
    --
    http://nightstirrings.blogspot.com

  5. #5
    Phyllis Stone Guest

    Default Re: supper tonight


    "Christine Dabney" <[email protected]> wrote in message
    news[email protected]..
    > On Thu, 23 Jul 2009 09:45:51 -0700 (PDT), Bobo Bonobo®
    >>
    >>What I don't understand is why it has both fresh garlic, and garlic
    >>powder. Surely the only ways powdered is superior to fresh are
    >>perishability and convenience.
    >>
    >>--Bryan

    >
    > Not necessarily. If you talk to someone like Paul Prudhomme, he uses
    > both. Both add different dimensions of garlicness... Sometimes he
    > uses garlic powder almost exclusively..sometimes a combo of the garlic
    > in the seasoning mix, and garlic in the cooking.
    >
    > Christine
    > --
    > http://nightstirrings.blogspot.com




    I have made this a lot and it is very good. And where is damsel? She doesn't
    seem to be around lately.



  6. #6
    hahabogus Guest

    Default Re: supper tonight

    "Phyllis Stone" <[email protected]> wrote in
    news[email protected] on Jul Thu 2009 pm

    >
    > "Christine Dabney" <[email protected]> wrote in message
    > news[email protected]..
    >> On Thu, 23 Jul 2009 09:45:51 -0700 (PDT), Bobo Bonobo®
    >>>
    >>>What I don't understand is why it has both fresh garlic, and garlic
    >>>powder. Surely the only ways powdered is superior to fresh are
    >>>perishability and convenience.
    >>>
    >>>--Bryan

    >>
    >> Not necessarily. If you talk to someone like Paul Prudhomme, he uses
    >> both. Both add different dimensions of garlicness... Sometimes he
    >> uses garlic powder almost exclusively..sometimes a combo of the
    >> garlic in the seasoning mix, and garlic in the cooking.
    >>
    >> Christine
    >> --
    >> http://nightstirrings.blogspot.com

    >
    >
    >
    > I have made this a lot and it is very good. And where is damsel? She
    > doesn't seem to be around lately.
    >
    >
    >


    That's why I make it, and who really cares if you use fresh garlic and dried garlic granules together,
    if it tastes good? The dried garlic is more potent as the water has been removed, just like you use
    1/3 less dried herbs than fresh herbs to get the same taste.

    Yes where is the lady of the distress?
    --

    The beet goes on -Alan




  7. #7
    Christine Dabney Guest

    Default Re: supper tonight

    On Thu, 23 Jul 2009 19:13:37 GMT, hahabogus <[email protected]>
    wrote:

    >Yes where is the lady of the distress?


    She's over on Facebook..with the rest of us..

    Christine
    --
    http://nightstirrings.blogspot.com

  8. #8
    hahabogus Guest

    Default Re: supper tonight

    Christine Dabney <[email protected]> wrote in
    news:[email protected] on Jul Thu 2009 pm

    > On Thu, 23 Jul 2009 19:13:37 GMT, hahabogus <[email protected]>
    > wrote:
    >
    >>Yes where is the lady of the distress?

    >
    > She's over on Facebook..with the rest of us..
    >
    > Christine


    So at 4 pm I took the roast outa the crockpot and put it in the fridge with the liquid in the crockpot.
    I had put that liquid in a degrease container(?) (one of those teapot looking things that pours from
    the bottom to remove oil or fat). At around 5:30 I put some of the liquid and some thin slices of the
    beef in a bowlm along with some thin slices of green bell pepper and had a sort of beef bell pepper
    soup....very tasty.


    For some reason Facebook has no interest for me. I Can't get interested enough in it to actually
    care about it.

    --

    The beet goes on -Alan




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