Thanks for starting this thread, Kim!
1 3-1/2 pound beef chuck roast
Brown the chuck roast (salt and pepper to taste) in 2 Tbls little olive oil, add 1 cup water
and simmer for
about 2 1/2 hours until very tender. Don't let the pan run dry.
Remove from the pan, shred the meat, and add the pan juices. Set aside.
Reheat the pan, and add some olive oil.
Saute until clear:
1 large sliced onion
2 cloves of garlic
Add, and saute a little longer:
1 green pepper, chopped
Add final ingredients and simmer 20 more minutes:
8 oz tomato sauce
1 t. salt
1 bay leaf
1/2 cup dry wine (I use burgundy)
Serve with rice (I use turmeric for yellow rice) and black beans.
2 pounds beef stew
1 med onion sliced
1-2 clove garlic
2 T oil
1 1/2 cup water
1 cup ketchup
2 T L&P Worcestshire sauce
1 T brown sugar
2 t salt
2 t paprika
dash red pepper (optional)
1/4 cup water
2 T sweet rice flour
Brown beef in oil with garlic and onion. Drain. Add remaining ingredients and simmer covered on stove top 2 1/2 hours (or in oven at 325 degrees for 3 hours).
Mix water and flour, add gradually to stove top pan, heat to boiling, stirring constantly...one minute until thickened.
Serve with noodles.
1 lb ground beef
1 cup water
1 cup instant rice
seasoning (salt, pepper, garlic powder)
chopped onion (optional)
Del Monte Traditional Spaghetti Sauce
I use a two inch scooper and fill a casserole dish with the porcupines uncooked, and cover in a can of Del Monte Traditional Spaghetti Sauce.
Of course, any gf sauce would do, but this makes it a breeze.
Bake covered in a 350 oven for one hour. Remove cover for the last 15 minutes.
Brown and drain:
1 1/2 pounds ground beef
1/4-1/2 cup chopped onion
1/4-1/2 cup chopped celery
Add and simmer 15 minutes:
1/2 cup ketchup
1/4 cup water
1 tsp salt (opt)
1 Tablespoon L &P worcestershire sauce (opt)
1/8 teaspoon red pepper sauce (opt)
Serve with gf buns, or try as an alternative pizza topping!
1 lb lean ground beef
fresh chopped tomato
McCormick Taco seasoning mix
Contadina tomato sauce (16 oz)
1/4 cup water
Brown ground beef, and add other ingredients, and simmer.
Prepare Minute Brown Rice for six servings.
Slice 4-5 green peppers lengthwise, and lay out flat in a sprayed 9 X 13 pan.
Oven Fried Chicken
1 cup gf instant mashed potato flakes
1 t salt
1/4 t pepper
1/2 t Lawry's seasoned salt
1 egg slightly beaten
Heat oven to 375
Combine dry ingredients in plastic bag. Dip chicken in egg and shake in mixture. Place chicken in ungreased baking pan, and bake uncoverd for 45-60 minutes. Cover with foil and bake at 350 for 40 minutes.
Brown 2 ½ lbs. chopped pork stew meat
, add 1 cup water
, and simmer 1 hour.
Melt one stick of butter/margarine, and sauté:
3 cups chopped onion
3 cups chopped celery
Add onion/celery to pork, add additional ½ -1 cup water if needed, and simmer 1 more hour.
2 lg cans Chinese Vegetables (drained, save juice)
1 15 oz can bean sprouts
2 cans sliced water chestnuts
1 lg can mushrooms
Add, and heat until thickened:
3 heaping Tbls cornstarch to saved vegetable juice and blend
3 Tbls gluten free soy sauce
2 Tbls beaded molasses
3 Tbls butter/margarine
Serve with rice.
Spaghetti Dinner - Our Favorite Quick Meal!
1 pkg Tinkyada Brown Rice Spaghetti
-Prepare by package instructions
1 lb ground beef, browned and drained
1 can Del Monte Traditional Spaghetti Sauce
I box Scharr Bread Sticks
(worth the splurge!)