1 lean boneless beef chuck roast (about 5 pounds)
1 tablespoon vegetable oil
1 to 2 teaspoons rubbed sage
1/4 teaspoon freshly ground pepper
1 cup low-sodium beef broth
6 medium red potatoes (about 2 pounds), cut in half
3 to 4 carrots, cut into 2-inch pieces
2 medium onions, quartered
5 teaspoons cornstarch
1/4 cup water
In a Dutch oven, brown roast on both sides in oil. Season with sage and pepper. Add broth. Cover and bake at 325*F (160*C) for 2 1/2 hours.
Add potatoes, carrots and onions. Cover and bake 1 hour longer or until the meat is tender and vegetables are cooked.
Remove roast and vegetables to a serving platter and keep warm.
Combine cornstarch and water; stir into pan juices. Cook until thickened and bubbly. Serve with the roast.
Makes 12 servings.
4 lb beef roast
3 Tbs flour
1 tsp salt
1/2 tsp freshly ground pepper
3 Tbs Olive oil
1 cup whole cranberries
1 stick cinnamon, broken in half
4 whole cloves
1 cup beef broth
1/4 cup prepared horseradish
1 onion, chopped
4 carrots cut into bit size pieces
Dredge roast in a mixture of flour, salt and pepper; In a large Dutch oven, brown the roast in olive oil.
Combine cranberries, cinnamon, cloves, broth and horseradish; add to meat. Bring mixture to a boil; cover tightly, reduce heat, and simmer for 2 1/2 hours, or until meat tender.
Meanwhile, brown the onions and carrots; add to the meat and cook another 30 minutes, or until meat and vegetables are tender.
Another idea, coat beef in flour, salt and pepper and brown beef in oil. Place beef in crock pot once you have browned the beef. Add remaining ingredients, stir well and cook on low 6 to 8 hours.
Servings: 8 Serve with garlic mashed potatoes and a tossed salad
Nothing says family, home, and love more than a home cooked casserole fresh from the oven. It is almost like it can melt your troubles away. I hope you enjoy this new casserole that my family just tried.
1 celery rib, finely chopped
3 green onions, chopped
1 small green bell pepper, diced
1/4 c. olive oil
1 (16 oz) can tomatoes, drained
4 medium zucchini, sliced in 1/8 -inch rounds
1 tsp. salt
freshly ground pepper, to taste
sprinkling of garlic salt
1/2 tsp. dried oregano, crushed
1/2 tsp. dried basil, crushed
8 ozs. thin spaghetti, cooked and drained
1/4 c. Parmesan cheese, grated
Heat oven to 350 degrees. Sauté celery, onions and green pepper in olive oil. Add tomatoes and zucchini. Season with salt, pepper, garlic salt, oregano and basil. Cover and cook until crisp-tender, stirring occasionally.
Combine squash mixture and cooked spaghetti; pour into greased 2-quart baking dish. Stir in Parmesan cheese. Bake for 30 minutes or until bubbly. Additional grated cheese may be added as a topping.
I love the fall season! I hope you will enjoy this Carmel Apple Pie recipe as much as we do.
2 pastry shells, 9-inch
4 Granny Smith apples peeled and cored, thinly sliced
1/4 cup Sugar
1/4 lb Caramels coarse chopped
2 tablespoons Flour
1/2 teaspoon cinnamon
1/4 cup Milk
Milk for top
Sugar for top
Preheat oven to 375?. Fit 1 round of rolled pastry into a 9-inch pie pan.
In a large bowl, toss together apples, sugar, cinnamon, caramels, flour and milk. Spoon mixture into pie shell.
Top with the remaining rolled pastry. Fold the edge of the top pastry under the bottom pastry. Pinch together and flute the edge all around with a fork. Cut several slits in the top so the steam can escape during baking. Brush top with milk and sprinkle with sugar.
Bake until crust is golden brown, about 45 minutes. Pie is best served slightly warm.
8 Servings
LEVERAGES REAL-PEOPLE, REAL-TIME POWER OF FOOD PUBLISHING
San Francisco – October 13, 2008:Foodbuzz, Inc., officially inaugurates its food blogger community with more than 1,000 blog partners, a global food blogging event and an online platform that captures the real-people, real-time power of food publishing in every corner of the world.At launch, the Foodbuzz community ranks as one of the top-10 Internet destinations for food and dining (Quantcast), with bloggers based in 45 countries and 863 cities serving up daily food content.
“Food bloggers are at the forefront of reality publishing and the dramatic growth of new media has redefined how food enthusiasts access tasty content,” said Doug Collister, Executive Vice President of Foodbuzz, Inc.“Food bloggers are the new breed of local food experts and at any minute of the day, Foodbuzz is there to help capture the immediacy of their hands-on experiences, be it a memorable restaurant meal, a trip to the farmers market, or a special home-cooked meal.”
Foodbuzz is the only online community with content created exclusively by food bloggers and rated by foodies. The site offers more than 20,000 pieces of new food and dining content weekly, including recipes, photos, blog posts, videos and restaurant reviews.Members decide the “tastiness” of each piece of content by voting and “buzz” the most popular posts to the top of the daily menu of submissions.Foodbuzz currently logs over 13 million monthly page views and over three million monthly unique visitors.
“Our goal is to be the number-one online source of quality food and dining content by promoting the talent, enthusiasm and knowledge of food bloggers around the globe,” said Ben Dehan, founder and CEO of Foodbuzz, Inc.
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The Foodbuzz blogger community is growing at a rate of 40 percent per month driven by strong growth in existing partner blogs and the addition of over 100 new blogs per month.“The Foodbuzz.com Web site is like the stock of a great soup. The Web site provides the base or backbone for bloggers to interact as a community, contribute content, and have that content buzzed by their peers,” said Mr. Dehan.
Global Blogging Event
Demonstrating the talent and scope of the Foodbuzz community,24 Meals, 24 Hours, 24 Blogsoffered online food enthusiasts an international, virtual street festival of food and diversity.The new feature showcased blog posts from 24 Foodbuzz partner bloggers chronicling events occurring around the globe during a 24 hour period andincluded:
“24 Meals, 24 Hours, 24 Blogs”captures the quality and unique local perspective of our food bloggers and shared it with the world,” said Ryan Stern, Director of the Foodbuzz Publisher Community.“It illustrates exactly what the future of food publishing is all about – real food, experienced by real people, shared real-time.”
About Foodbuzz, Inc.
Based in San Francisco, Foodbuzz, Inc., launched its beta Web site, foodbuzz.com, in 2007.In less than a year, Fooduzz.com and its community of over 1,000 exclusive partner food blogs have grown into an extended online property that reaches more than three million users.
Did you know October is National Reading Group Month. So, in celebration, I have joined with some other authors and Key Business Partners to help highlight these writers and authors here at “Books to Read” .
This event showcases a variety of wonderful works of writing on different topics:
Rock Star Mommy by Judy Davids
Mindful Marketing by Jenn Givler
The Soccer Mom Myth by Holly Buchanan and Michele Miller
Back to the Table Cookbook by Betty Lynch
Customized Style Guide for Coaches who Write by Linda Dessau
Web Business Success by Susan Daffron
The Celebrity Experience by Donna Cutting
Girl Talk by Gigi Garner
I would like to invite you to spend a few moments on this page (these books will be exhibited for the month of October) to support these great writers and authors.
This event showcases the books in two ways
1)You can receive a free downloadable book excerpt or one chapter of the books
2)You can click the url link to purchase the book
I hope you enjoy the time you spend reading about these books and perhaps you will find your next treasured book.
3/4 pound pork sausage links, sliced
1 (16 ounce) package penne pasta
1 (16 ounce) can Italian-style diced tomatoes, drained
2 tablespoons dried basil
2 tablespoons dried parsley
crushed red pepper to taste
salt to taste
2 teaspoons crushed garlic
1 (4.5 ounce) can mushrooms, drained
1 (28 ounce) jar pasta sauce with mushrooms
1 tablespoon grated Parmesan cheese
Place sausage in a large, deep skillet. Cook over medium
high heat until evenly brown. Drain and return to pan.
Meanwhile, bring a large pot of lightly salted water to a
boil. Add pasta and cook for 8 to 10 minutes or until al
dente; drain.
To the sausage add the tomatoes, basil, parsley, crushed
red pepper, salt and garlic. Stir in mushrooms and pasta sauce.
Bring to a boil, then reduce heat to medium-low.
Stir in cooked pasta and top with Parmesan cheese.
1 jar julienned sun-dried tomatoes, drained, oil reserved
3 T. butter
3 T. olive oil (or reserved oil from tomatoes)
5 c. cubed boneless, skinless chicekn breasts
1/2 c. freshly sliced button mushrooms
2 large ripe tomatoes, chopped
1 c. heavy cream
1 1/2 t. rubbed sage
1/4 t. ground nutmeg
1 lb. bowtie pasta
freshly grated parmesan
Heat oil and butter in large heavy skillet and saute chicken until cooked through. Add mushrooms and cook, stirring occasionally. Add sundried and fresh tomatoes. Heat through, stirring occasionally. Stir in cream and spices. Heat well. Meanwhile, cook pasta according to package directions. Drain pasta well and toss with hot sauce. Garnish with cheese.
Peel potatoes; cut in half lengthwise then slice very thin with mandoline, slicer attachment of food processor, or knife. Place slices in a medium bowl and cover with ice water; chill for 1 hour.Lift from water and drain on paper towels. Heat oil to about 375° in deep fryer or about 1 inch deep in an electric skillet or deep skillet on stovetop. Fry potato slices in one-layer batches for a minute or two, or until golden brown. Lift chips out with slotted spoon and drain on paper towels. Sprinkle sweet potato chips with salt before serving.
Combine sweet potatoes, butter, milk, salt, and sugar. Form into 6 patties; roll in corn flakes to coat. Place on a greased baking sheet and bake at 325° for 25 minutes.
Serves 4 to 6.
