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Slow Cooked Roast with Creamy Herb Sauce

Slow Cooked Roast with Creamy Herb Sauce

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For the creamy herb sauce: In a small bowl, combine the mayonnaise, sour cream, rosemary and mustard and mix well

  • Creamy Herb Sauce:
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 2 teaspoons chopped fresh rosemary
  • 1 teaspoon Dijon mustard
  • Roast:
  • 1 cup beef broth
  • Nonstick cooking spray
  • 2 teaspoons dried crushed rosemary
  • 2 teaspoons kosher salt
  • 2 teaspoons ground black pepper
  • One 5-pound boneless top loin roast or eye of round roast, trimmed
  • 3 tablespoons olive oil
  • Fresh rosemary, as garnish, optional
0/5 (0 Votes)

Chicken Spareribs

Chicken Spareribs

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In a large skillet over medium-high heat, heat oil

  • 1 tablespoon vegetable oil
  • 2 pounds boneless, skinless chicken thighs
  • 3/4 cup plus 1 tablespoon water
  • 1/4 cup soy sauce
  • 1/3 cup packed light brown sugar
  • 3 tablespoons ketchup
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon chopped garlic
  • 1/4 teaspoon ground ginger
  • 1 tablespoon cornstarch
4.3/5 (8 Votes)

Quick & Easy Egg Casserole

Quick & Easy Egg Casserole

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PLACE bread in 13x9-inch baking pan or casserole sprayed with cooking spray; top with sausage and cheese

  • 6 slices white bread, torn into bite-size pieces
  • 1 lb. bulk sausage, cooked, drained
  • 1 cup KRAFT Shredded Sharp Cheddar Cheese
  • 6 eggs
  • 2 cups milk
  • 1 tsp. salt
  • 1/4 tsp. pepper
4.4/5 (15 Votes)

Slow Cooker Pork Chops and Gravy

Slow Cooker Pork Chops and Gravy

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Place pork chops in bottom of slow cooker, In a separate bowl, mix remaining ingredients and poor over chops

  • 4 Bone In Pork Chops (You can use boneless)
  • 1 Envelope Onion Soup Mix (1 oz. Packet)
  • 1 1/2 Cups Chicken Broth
  • 1 can (10.5oz can) Cream of Chicken Soup (Low Sodium)
  • 1 Envelope Dry Pork Gravy Mix
4.6/5 (34 Votes)

Rachel Ray's Deep-Dish Eggplant Parmigiana

Rachel Ray's Deep-Dish Eggplant Parmigiana

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Trim some of the skin off the sides of the eggplants then cut them into thin planks lengthwise about 1/4- to 1/2-in...

  • Pomodoro Sauce:
  • 3 firm, medium eggplant
  • Salt
  • Olive oil, for shallow frying
  • 1 1/2 pounds fresh mozzarella, diced into small pieces
  • 1 12 cups freshly grated Parmigiano-Reggiano cheese
  • 2 quarts Pomodoro Sauce
  • A handful of basil leaves
  • A handful of parsley, finely chopped
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 1 small onion, finely chopped
  • 4 cloves garlic, finely chopped
  • Salt
  • 1/2 cup chicken or vegetable stock
  • 2 28- to 32-ounce cans Italian tomatoes
  • A few leaves of basil, torn
4.1/5 (28 Votes)

Pea Pesto Crostini

Pea Pesto Crostini

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For the pea pesto: Pulse together in a food processor the peas, garlic, Parmesan cheese, salt, and pepper

  • 1 (10-ounce) package frozen peas, thawed
  • 1 garlic clove
  • 1/2 cup freshly grated Parmesan cheese
  • 1 teaspoon salt, plus more to taste
  • 1/4 teaspoon freshly ground black pepper, plus more to taste
  • 2/3 cup olive oil
  • 8 (1/2-inch-thick) slices whole-grain baguette or ciabatta bread, preferably day-old
  • 8 cherry tomatoes, halved, or 1 small tomato, diced
4/5 (3 Votes)

Easy Baked Pork Chops

Easy Baked Pork Chops

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Preheat oven to 350 degrees

  • 6 boneless pork chops
  • 1 teaspoon garlic powder
  • 1 teaspoon seasoning salt
  • 1/4 cup all-purpose flour
  • 2 egg, beaten
  • 3/4 cup Italian-style seasoned bread crumbs
  • 4 tablespoons olive oil
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 3/4 cup milk
  • 1 clove minced garlic
4.4/5 (19 Votes)

Tomatillo Salsa

Tomatillo Salsa

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Remove the husk from tomatillos and rinse well

  • 5 1/2 cups chopped tomatillos (about 2 pounds)
  • 3 medium jalapenos seeded
  • 1 medium onion cut into quarters
  • 4 cloves garlic, minced
  • 2 tablespoons minced cilantro
  • 2 teaspoons cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon red pepper flakes
  • 1/4 cup limes juice
  • 1/2 cup vinegar, 5%
4.5/5 (6 Votes)

Macaroni and Cheese Pie

Macaroni and Cheese Pie

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Preheat oven to 400 degrees F

  • 2 (8-ounce) cups shredded Cheddar cheese, divided
  • 1 cup uncooked elbow macaroni
  • 4 eggs
  • 1/8 teaspoon dry mustard
  • 2 1/4 cups milk
  • 1/2 cup biscuit baking mix
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
4.5/5 (40 Votes)

Lemony White Chocolate Cheesecake

Lemony White Chocolate Cheesecake

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Place a 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in

  • FILLING:
  • 1-1/4 cups all-purpose flour
  • 2 tablespoons confectioners' sugar
  • 1 teaspoon grated lemon peel
  • 1/2 cup cold butter, cubed
  • 4 packages (8 ounces each)Cream Cheese, softened
  • 1-1/4 cups sugar
  • 10 ounces white baking chocolate, melted and cooled
  • 2 tablespoons all-purpose flour
  • 2 tablespoons heavy whipping cream
  • 2 tablespoons lemon juice
  • 2 teaspoons grated lemon peel
  • 2 teaspoons vanilla extract
  • 4 eggs, lightly beaten
  • White baking chocolate curls and lemon peel strips, optional
4.5/5 (75 Votes)