339 darigold usual Recipes

vegetable stock or 4 cups vegetarian chicken stock, stewed tomatoes (can also use fresh-i usually 1 can along with chopped fresh tomatoes) or 2 (14 1/2 oz) cans diced tomatoes (can also use fresh-i usually 1 can along with chopped fresh tomatoes), potato, cubed, onion, chopped, celery ribs, chopped, carrots, chopped, cabbage, finely chopped, kidney beans (i use fresh often also), fresh corn kernels (or canned will work), zucchini, sliced, pasta, uncooked (your choice of favorite style pasta. i usually use spirals or penne, but really it depends mostly on), salt , to taste, pepper , to taste

butter or 3 tbsp margarine, all-purpose flour, campbells condensed beef broth (flavor of your choice, i usually use beef) or 1 (10 1/2 oz) can condensed chicken broth (flavor of your choice, i usually use beef) or 1 (10 1/2 oz) can condensed vegetable broth, undiluted (flavor of your choice, i usually use beef), worcestershire sauce , to taste, garlic powder (do not use garlic salt... results will be too salty), ground pepper (to taste)

i use a 3 1/2 to 4 lb chuck roast, well marbelized with fat, and if you can find a bone-in roast, that s better yet (but it s almost always boneless chuck that you find at the grocer). i like to quickly rinse the roast in cold water just before i lay it on the cutting board to coat it with seasoned flour. place the following ingredients in a small baggie and shake the closed bag to mix it up, flour, salt, garlic salt, crazy mixed-up salt (if you can tsp get this seasoning, use seasoned salt instead, but jane s is by far the best), pepper, use your hands to generously pat the seasoned flour into the roast, on both sides, flipping the roast a couple times and repeating the process., in a dutch oven or roasting pan large enough to hold the roast, heat 1 tbsp oil over medium high heat - you want your pan and oil to be hot enough to sear the roast well when you put it in the pan. when the oil is just about to the smoking point, put the roast in and cover the pan. let the meat sear until nicely browned on the bottom, then flip the roast. let it sear for a minute or two on the second side, then add, beef stock (i much prefer the boxed stock to the canned broth - it just seems to give the gravy a much richer taste in the end), cover the roasting pan and place it in a pre-heated 300 degree oven. roast for 4 to 5 hours, until the meat is fork tender and falls apart easily. i check the roast each hour, quickly opening the lid, just to make sure the stock has not evaporated. as long as your pan has a good seal on it, this shouldn tsp happen. but if necessary, add more stock to the pan., an hour before the roast is done , prepare the mashed potatoes. peel 6 large red potatoes (these work better - at least for me - because they are much moister than the russets, so the mashed potatoes are creamier); cut into 1/4th, and place them in a large saucepan - rinse the cut potatoes 2 times in cold water, then cover them in fresh cold water and place the pan over medium high heat; boil until tender. this is usually about 30 minutes, but it depends on the size of your cuts, so just cook them until you can easily insert a fork into a potato. drain potatoes well, reserving 1 cup of the water for the gravy. add the following to the hot potatoes, butter, sour cream, milk, salt, crazy mixed up salt (use regular salt or garlic salt if jane s salt is not available), pepper, i use a hand masher , but you can use an electric mixer or however you chose to mash the potatoes into a creamy yet firm texture. add more milk if potatoes are too stiff. place the mashed potatoes in a buttered casserole dish, cover with foil, and place in the oven to keep warm while you make the gravy., prepare the gravy, melt 2 tbsp butter, stir in 1/4 cup flour to make a paste, stir in enough beef stock to thin the paste enough to pour., finished roast from the pan and place it on a plate; cover meat with foil to keep warm., place the roasting pan over a medium flame and bring the liquid to a gentle boil (i usually seem to have about 1 1/2 to 2 cups liquid in the pan when the roast is done - if you have less, just use the beef stock to increase your liquid)., use a whisk to gradually whisk in the butter/flour/stock liquid., add 2 tbsp beef base - i use tone s (i prefer beef base to buillon - has a richer flavor and is really worth having on hand, but if you can tsp find this, try knorr s beef buillon extra large cubes), add the 1 cup of reserved potato water, add 1/2 cup beef stock, taste the gravy and see if you want more seasoning. i usually find i don tsp need to add anything at this point, since i have the seasoning from the flour coating and the stock and the beef base. if you think you need more seasoning, add salt and pepper to your taste. beef base will also give you more saltiness., keep the gravy warm while you uncover the meat and use 2 forks to pull the meat apart into small to medium chunks., you are now ready to assemble...

granulated sugar, brown sugar, peanut butter (i usually use skippy creamy, but chunky for a change is great), shortening, margarine (i use imperial for baking usually) or 1/4 cup butter, softened (i use imperial for baking usually), egg, all-purpose flour, baking soda, baking powder, salt, sugar (for topping )

ground beef, onion, chopped, zucchini, cubed, bell pepper , colour of you choice or mix of colours,chopped, button mushrooms, sliced, pasta, shapes cooked and drained ,i usually use penne or 1 1/2-2 cups rigatoni pasta, chopped stewed tomatoes, ketchup, milk or 2 tbsp cream, dried oregano, vegetable bouillon granules, cheese, grated ,i usually use cheddar or 1/2-1 cup gouda cheese, salt , to taste, pepper, freshly ground ,to taste

lasagna noodles, uncooked, refried beans , i usually use low-fat or fat free, lean ground beef, uncooked , i usually use ground round, ground oregano , i don tsp use due to a severe allergy, taco seasoning mix , i use low sodium when i can find it, picante sauce or 28 oz salsa, water, monterey jack cheese, shredded, sour cream, i use low fat, green onions, chopped, sliced black olives

frozen crawfish , tailmeat cleaned, velveeta cheese, cubed (usually only use 1/2 to 3/4 block), ground spicy pork sausage (i use jimmy dean), pistolette rolls (usually 2 bags), cajun seasoning, to taste (i use hebert s or tony chachere s)

san marzano tomatoes (whole, peeled and in puree), tomato puree, tomato paste, yellow onions, garlic cloves, red wine, olive oil, dried basil, dried oregano, whole bay leaves, crushed red pepper flakes, dried sage, dried parsley, sugar (literally a pinch of ), meat , for gravy (usually a pork rib end, a small piece of beef and a small piece of veal)

boneless skinless chicken breasts, milk , darigold, salt, pepper, onion salt, butter , darigold, flour, sesame seeds, toasted

prawns, peeled and deveined, clarified butter , darigold, whipping cream , darigold, green onions, cut diagonally, barbecue prawn seasoning, sugar, paprika, kosher salt, garlic powder, chili powder, cayenne pepper, whole dried rosemary, thyme, onion powder

horseradish root freshly grated, granny smith apple peeled and grated, darigold sour cream, darigold heavy cream whipped to soft peaks, turmeric, ground sea salt, flank steak grilled

potato, boiled, peeled, & grated, flour, salt, egg, water (approximately ), butter, flour, black pepper, nutmeg (ground ), parsley, chopped, beef stock (i usually use veal stock) or 4 cups veal stock (i usually use veal stock) or 4 cups vegetable stock (i usually use veal stock), salt, sugar, brandy or 1/2 tsp almond extract, asparagus, cleaned & cut on the bias into 1-inch pieces, half-and-half or 1/2 cup milk

boneless, skinless chicken breasts, salt and cracked black pepper, olive oil, dry vermouth, minced sweet onions, garlic thinly sliced, darigold heavy cream, chopped french tarragon divided, creme fraiche, dijon mustard, salt and ground black pepper

boneless skinless chicken breasts, teriyaki marinade, soy sauce, mandarin oranges, broccoli coleslaw mix (this is usually found with the packaged salad mixtures, it is shredded carrots, broccoli hearts and)

chili cheese flavor fritos corn chips (chili cheese flavor is key here!!), hard-boiled eggs, chopped, tomatoes, chopped, green bell pepper, chopped, yellow sweet onions or 1 bunch green onion, chopped, chili-flavor ranch style beans (usually red or black beans), brick colby or 8 oz colby-monterey jack cheese or 8 oz monterey jack cheese, cubed into bite size pieces, catalina dressing, lime juice, chopped avocado, kernel corn, chopped cilantro

flour, baking powder, salt, margarine or 1 cup butter, sugar, eggs, vanilla, milk, pitted prunes, sugar, rum (i usually use 1/2 cup) or 1/2 cup wine (i usually use 1/2 cup), water , reserved from cooking prunes, salt

potato chips (kettle chips, original flavor. i usually use 1/2 the bag.), blue cheese , crumbles (to taste, i usually use about 3-4 oz.), green onion top, chopped, roma tomato, diced, blue cheese dressing (good quality. i usually use about 1/3 to 1/2 of the jar.)