MOUTH WATERING FOOD RECIPES RECIPES

MOUTH WATERING MEDLEY RECIPE | ALLRECIPES

Mouth Watering Medley Recipe | Allrecipes image

This is a wonderful recipe that can be made ahead and prepared easily. It's a wonderful and filling casserole that can be easily doubled for when you have company.

Provided by ANNSAPPWILLIAMS

Categories Breakfast and Brunch Eggs

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 8 servings

Number Of Ingredients 8

Ingredients

4 potatoes, peeled and cubed
2 tablespoons butter
1 head broccoli, cut into florets
1 onion, chopped
1?½ cups cooked ham, cubed
8 eggs, beaten
¾ cup shredded Cheddar cheese
salt and pepper to taste

Steps:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
Heat a lightly oiled skillet over medium high heat. Add the potatoes and cook for 10 minutes, until lightly brown. Layer in bottom of prepared pan.
Add butter to skillet and saute broccoli and onions until soft; spoon over potatoes. Spread ham on top of broccoli and onions.
In a large bowl, beat together eggs and cheese. Season with salt and pepper and pour over vegetables.
Bake in preheated oven until eggs are set and lightly brown on top, about 20 to 30 minutes. Serve warm.

Nutrition Facts : Calories 303.1 calories, CarbohydrateContent 23.6 g, CholesterolContent 218.9 mg, FatContent 16.3 g, FiberContent 2.9 g, ProteinContent 16.5 g, SaturatedFatContent 7.3 g, SodiumContent 498.8 mg, SugarContent 2.5 g

MOUTH WATERING POT ROAST RECIPE - FOOD.COM

Mouth Watering Pot Roast Recipe - Food.com image

This is the most delicious pot roast I've ever had, and I've had many. The moist meat falls apart. Also, it doesn't give you that heavy feeling after you eat it. My whole family loves this and I would definitely serve it to special guests. It's fairly easy to make and is very hard to mess up.

Total Time 2 hours 50 minutes

Prep Time 20 minutes

Cook Time 2 hours 30 minutes

Yield 4-8 serving(s)

Number Of Ingredients 13

Ingredients

2 -3 1/2 lbs beef shoulder
3 teaspoons black pepper
3 tablespoons olive oil
2 cups beef stock
2 cups dry red wine (I use Merlot)
1/4 cup chopped parsley (fresh or dry)
1 teaspoon salt
2 tablespoons minced garlic (heaping)
2 1/2 cups onions (chopped into large pieces)
2 cups baby carrots (1 bag)
8 red potatoes
2 (14 1/2 ounce) cans stewed tomatoes (include juice)
1/4 cup Italian salad dressing

Steps:

Preheat oven to 350°F.
Trim fat from sides of roast.
Rub roast with black pepper.
Heat olive oil in large pot or large casserole safe for stove & oven. After heated, brown roast for several minutes on each side, browning well.
Pour in stock, wine, 1 teaspoon salt, 1 teaspoon black pepper, and garlic.
Stir in onions, carrots, potatoes, tomatoes, & Italian dressing.
Bring to a simmer on the stove. Transfer to oven, covered, and bake for 2 1/2 hours. Make sure roast is on bottom. For larger roasts, uncover and bake an additional 1 hour.
Serve hot or refrigerate for later. Enjoy!

Nutrition Facts : Calories 1010.1, FatContent 30.3, SaturatedFatContent 7.7, CholesterolContent 127.1, SodiumContent 1926.6, CarbohydrateContent 104.1, FiberContent 12.6, SugarContent 23.4, ProteinContent 60

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