139196 rosalie sauce adapted pot dolores Recipes

boneless pot roast, worcestershire sauce, paprika, garlic, peeled, kosher salt, onion, olive oil, vegetable oil, cajun seasoning mix (recipe can be found with my recipes on my profile page. or use equivalent ingredients.), beef broth (14 oz), corn starch, kitchen bouquet

presliced mushrooms, refrigerated prechopped green bell pepper, ketchup, water, worcestershire sauce, black pepper, salt, boneless shoulder pot roast

boneless beef chuck pot roast (about 3 lb), vegetable oil, water, beer or beef broth, tomato sauce, chopped onion, sugar, vinegar, salt, ground cinnamon, bay leaf, pepper, ground ginger, cornstarch and water, optional

vegetable oil, beef chuck pot roast (about 5 lb), ground cinnamon, vinegar, ground ginger, salt, apple juice, water, tomato sauce, onion, chopped, bay leaf, fresh whole mushrooms

chicken thigh fillets, halved, yellow onions, quartered, baby bok choy, chopped coarsely, chicken stock, fresh shiitake mushrooms, halved (optional), garlic cloves, crushed, vietnamese fish sauce , plus, vietnamese fish sauce, soy sauce , plus, soy sauce, hoisin sauce , plus, hoisin sauce, lime juice , plus, lime juice, chopped fresh lemongrass (white part only )

leftover hawaiian pulled pork, finely chopped, garlic, chopped, kosher salt, freshly ground black pepper, scallion, thinly sliced, chopped fresh cilantro leaves, wonton wrappers, vegetable oil, soy sauce or sweet and sour sauce, for dipping, teriyaki marinade (recommended : mccormick grill mates), paprika, fresh ground pepper, pork shoulder, chicken broth, brown sugar, soy sauce, chili sauce, pineapple juice, onion, chopped, carrots, chopped, hamburger rolls, canola oil, ginger, chopped, garlic, chopped

pork back ribs, seasoning salt (or use white salt), pepper, ketchup, kc masterpiece barbecue sauce, chili sauce, brown sugar, apple cider vinegar (or use white vinegar), worcestershire sauce, tabasco sauce (or use cayenne pepper), fresh minced garlic (or to taste)

vegetable oil, beef roast, onions, thinly sliced, stalks celery, peeled and thinly sliced, garlic cloves, minced, dried thyme leaves, salt, cracked black peppercorns, all-purpose flour, condensed beef broth, undiluted, bay leaf, green bell pepper, seeded and finely chopped, steak sauce

water, chicken bouillon cube, teriyaki sauce, boneless chicken breasts, cubed, uncooked rice, quick-cooking barley, red bell pepper , julienned, yellow bell pepper, green bell pepper, frozen petit green beans, onion, chopped, carrot , julienned, garlic cloves, diced, fresh ginger, grated, red pepper flakes (to taste), frozen pot stickers , any variety, spinach

bone pot roast, salt, shortening, barbecue sauce (your choice ), apple cider, carrots , pared ( should be peeled and cut into 2-inch chunks.), potatoes ( should be peeled and quartered.), onions, sliced, fresh okra

certified angus beef cross-rib roasts (english or chuck arm pot roast), brown sugar, red wine vinegar, soy sauce, pineapple juice, cornstarch, water, garlic salt, vegetable oil

beef roast , sirloin, potato , small (i use young red es or fingerlings), carrot, baby (or peeled and cut into 2-inch lengths ), garlic cloves, minced, onion, medium, sliced, basil, oregano, thyme, salt, pepper, bay leaves, worcestershire sauce, dry red wine (merlot, burgundy, cabernet sauvignon, pinot noir, etc.), flour, beef broth

cooked chicken , meat picked off of the bone, skin and all, shredded, spring vegetable ragout , recipe follows, basil oil , recipe follows, crock pots, puff pastry sheets , 3 by 3 inches, docked, butter, minced shallots, minced garlic, sliced shiitakes, quartered button or cremini mushrooms, white wine, chicken stock, dark soy sauce, chopped fresh thyme, shucked english peas, blanched, shucked edamames, blanched, shucked favas, blanched, diced peeled carrots, blanched, sugar snap peas, cut into 1/4-inch lengths, blanched, white truffle oil, salt and black pepper, chopped chives, garlic, minced ginger, limes, juiced, salt, sugar, canola oil, thai basil leaves, salt and black pepper

boneless beef chuck pot roast , trimmed of fat and cut to fit slow cooker, chili beans with chili gravy, undrained, corn, chopped or diced tomatoes and green chile peppers, undrained, canned chipotle chile peppers in adobo sauce, finely chopped

canned low-sodium beef broth, undiluted, sliced carrot, sliced celery, cubed turnips, sliced fresh green beans, vegetable cooking spray, vegetable oil, sliced onion, flour, low-sodium worcestershire sauce, no-salt-added tomato paste, pepper, savory pot roast, cubed (about 1 1/2 cups), peeled, cubed baking potato, skim milk, nonfat sour cream alternative, salt, chopped fresh chives, divided, shredded reduced-fat sharp cheddar cheese

fresh cranberries or 12 oz frozen cranberries, orange juice, mustard powder, ground ginger, sugar, diced crystallized ginger (optional), diced onion (1 medium), mustard powder, cinnamon, lemon juice, honey, heinz chili sauce (use your favorite bottled sauce) or 3 tbsp barbecue sauce (use your favorite bottled sauce), boneless skinless chicken thighs, kosher salt, ground black pepper, orange, sliced and seeds removed, cornstarch, cold water

chuck roast, cooking oil, worcestershire sauce, flour, garlic pepper seasoning, seasoning salt, bermuda onions, peeled and halved, minced garlic, water, tomato soup, worcestershire sauce, heinz 57 steak sauce or 1 cup country bob s steak sauce, chili sauce, bay leaves, paprika, peeled and quartered russet potatoes, peeled and quartered carrots

firm tofu, shredded carrot, chopped bok choy, chopped water chestnuts, chopped bamboo shoots, chopped garlic chives, garlic, peeled and minced, dark soy sauce, sesame oil, salt, potsticker or gyoza wrappers, oil for frying the dumplings, drain the tofu , cut into cubes and mash. wash and prepare the vegetables. combine the tofu with the remainder of the ingredients and seasonings., lay out 1 of the gyoza wrappers in front of you ., dip your finger in the water and moisten the edges of the wrapper., place a heaping tsp of filling in the middle of the wrapper ., fold the gyoza wrapper over the filling and pinch the edges to seal it shut. (you may want to use a cornstarch/water mixture to make this easier)., heat 2 tbsp oil in a large skillet or wok.when oil is ready, carefully add the dumplings and cook on high heat until golden brown (about 1 minute). without turning the dumplings over, add 1/2 cup of water and cover. cook for about 1 minute to cook the raw filling and then uncover and continue cooking until most of the liquid is absorbed., serve the potstickers with the burnt side on top, with potsticker dipping sauce or soy sauce mixed with minced ginger for dipping.