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| Slow Cooker Swiss Steak |
ShawdoS
Recipes: 23
Joined Aug '06
Favorites: 0 |
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Ready in over 3 hours
- 1 1/2 pounds Beef boneless round steak
- 1/2 teaspoon Peppered seasoned salt
- 6 To 8 new potatoes, cut into fourths
- 1 1/2 cups Baby-cut carrots
- 1 Medium onion, sliced
- 1 can (14 1/2 ounces) diced tomatoes with basil, garlic and oregano, undrained
- 1 jar (12 ounces) beef gravy
- Chopped fresh parsley, if desired
| | 1. Cut beef into 6 serving pieces. Spray 12-inch skillet with cooking spray; heat over medium-high heat. Sprinkle beef with seasoned salt. Cook in skillet 6 to 8 minutes, turning once, until brown.
2. Layer potatoes, carrots, beef and onion in 4- to 5-quart slow cooker. Mix tomatoes and gravy; spoon over mixture in slow cooker.
3. Cover and cook on low heat setting 7 to 8 hours or until beef and vegetables are tender. Sprinkle with parsley.
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| Artichokes |
Louish
Recipes: 7
Joined Jul '06
Favorites: 0 |
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Ready in about minutes or less!
- Artichoke(s)
- -- For the pot of water --
- Salt & Pepper
- Dill
- Basil
- Cayenne
- Garlic
- Lemon
- -- For the dipping sauce --
- (Butter & Lemon) or (Ranch)
| | First trim the chokes. Cut off the stalk, right to the bottom of the bulb part.
Now cut off the top thistle ends. About one-fourth to one-third down from the top. Wash out in cold water.
I like to season the water with salt and pepper to taste, and some herbs, dill and basil are good, and other peppers, cayenne, white pepper, or pasilla, lemon and garlic.
Next place the choke in boiling water (I personally fill the water so it covers 2/3 of the choke), cover with lid, reduce heat to simmer, and steam for 20 to 40 minutes (depending on size) -- they are done when the leaves pull away easily.
Then when they are done, let them cool off, I turn them upside down in a bowl so all the water drains out.
Melt some butter and add some lemon for the dipping sauce. If you don't want to use butter, you can use ranch.
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