Delicious Easy Crock Pot French Dip Sandwiches

2 cans (10.5 oz each) condensed French Onion soup
3 - 4 pound beef chuck roast
2 cubes beef bouillon
8 crusty sandwich rolls
provolone or swiss cheese, thinly sliced
Horseradish, optional 

Sear each side of roast in large frying pan.  Salt and pepper each side.  Place roast in crock pot.  Pour the 2 cans of soup over top of roast.  Unwrap each cube of beef bouillon and place in crock pot.  Cover and cook on low for 8 hours or high for 4 hours.  Transfer beef to large plate and shred with forks. Spread horseradish on rolls, top with meat and cheese.  Fill small ramekins with beef au jus for dipping. 

Alfredo Sauce

Ingredients:
1/2 cup butter
2 garlic cloves, minced
2 cups heavy cream
1/4 teaspoon pepper
1/4/ teaspoon salt
1 1/2 cups grated Parmesan cheese

In a medium sauce pan melt butter on medium heat.  Add minced garlic cloves, cream, pepper, and salt.  Bring to a low boil, then reduce heat to medium low.  Simmer for about 8 minutes.  Stir constantly so cream does not burn.  Remove from heat and slowly add cheese while constantly stirring.  Return to heat and cook for 2 to 3 more minutes, stirring constantly.  Pour over hot, cooked Fettuccine noodles and mix completely. 

Yummy Rosemary Pork Chops or Chicken

Ingredients

• 4 boneless pork chops or 4 boneless chicken breasts
• 1 tsp salt
• 1 tbs olive oil or coconut oil
• 3 tbs chopped onion
• 2 tbs chopped fresh rosemary
• 1 cup  chopped mushrooms
• 1/2 cup chicken stock, or use 1 cube of chicken bouillon dissolved in 1/2 cup water
• 1 tbs dijon mustard
• 1 tbs butter
• 3/4 cup heavy cream
• 1/4 cup sour cream 

Instructions

1. Heat a large pan over medium heat. Add choice of oil. Sprinkle the chops or chicken with salt. Brown pork chops or chicken on both sides.
2. Remove pork chops or chicken from pan.
3. Add the onion, rosemary.  Whisk for 3 minutes, constantly.
4. Add a little chicken stock to the pan while scraping the bottom of the pan.
5. Pour in remaining chicken stock and add mustard. Place the pork chops or chicken back in the pan. Bring sauce to the boil, cover and reduce heat to simmer. Cook for 20 to 25 minutes.
6. In a separate pan, saute mushrooms until done set pan aside.  
7. Remove your meat choice from the pan and set aside. Add the butter to the pan and stir until butter is melted. Whisk in heavy cream and sour cream. Whisk sauce until it’s smooth. Place meat back in the pan, add mushrooms and heat through.  Serve with potatoes, rice or just a salad!

Cubed Steak Dinner

Buy your cubed tenderized steak and dredge in flour.

Brown in a little oil in frying pan.

Put in slow cooker.

Add can of Cream of mushroom soup and can of water for about 6 steaks, If you are cooking for a crowd you may want 2 cans of soup and water(Lots of gravy)

Cook for about 4 hours till tender. Serve over rice or mashed potatoes with some veggies and you have a great meal.

1 package(s) (8 ounces) elbow macaroni
3/4 cup(s) (about 1 1/2 slices bread) fresh bread crumbs
4 tablespoon(s) butter or margarine, melted
1 small onion, finely chopped
1 tablespoon(s) all-purpose flour
1/4 tablespoon(s) dry mustard
1 teaspoon(s) salt
1/8 teaspoon(s) ground black pepper
1 1/2 cup(s) milk
8 ounce(s) (2 cups) Cheddar cheese, shredded


1. In 3-quart saucepan, cook macaroni as label directs. Drain well.
2. Preheat oven to 350° F. Grease 9-inch square baking dish or casserole. In small bowl, toss bread crumbs and 2 tablespoons melted butter until moistened. Set aside.
3. To saucepan, add remaining 2 tablespoons butter over medium heat. Add onion and cook until tender, about 5 minutes. Add flour, mustard, salt, and pepper; stir until blended. Stir in milk; cook, stirring, until thickened. Remove from heat; stir in cheese.
4. Spoon macaroni into prepared baking dish. Pour cheese sauce over macaroni. Sprinkle crumb mixture over top. Bake until bubbly and top is golden, about 20 minutes. Let stand 15 minutes for easier serving.

Broiled Tilapia Parmesan

1/2 c. Parmesan cheese
1/4/c. butter, softened
2/-3 T. mayonnaise
2 T. fresh lemon juice
1/4 t. dried basil
1/4 t. pepper
1/8 t. onion powder
1/8 t. celery salt
2 1/2 lbs tilapia fillets

Preheat broiler. Line pan with aluminum foil.
In a small bowl, mix cheese, butter, mayonnaise and lemon juice together. Add basil, pepper, onion powder and celery salt. Mix well.
Arrange fillets in a single layer on pan. Broil a few inches from the heat for a couple minutes. Flip fillets over and broil a couple more minutes. Remove fillets from the oven, spread Parmesan cheese mix over top of fillets. Broil for 2 more minutes or until topping is browned and fish flakes easily with fork.

Beef Stroganoff

1 - 2 lbs round or sirloin steak, cubed
1/2 c. chopped onion
2 c. boiling water
2 beef bouillon cubes
1/2 - 1 T Worcestershire sauce
1/4 - 1/2 c. Burgundy wine, grape juice, or water
3 T flour
salt
pepper
1/2 c. sour cream

Dredge meat in flour and brown in small amount of oil, remove meat from pan. Pour out drippings; saute onions in residue of drippings in same pan. Return meat to pan and add water, bouillon cubes and Worcestershire sauce. Combine about 3 T water with the flour. Stir slowly with meat; add remaining water, salt, and pepper to taste. Simmer for 1 1/2 hours or until meat is tender. Just before serving fold in sour cream; heat through but do not boil. If a thicker consistency is preferred add more of the water and flour mixture. Serve over rice, noodles or potatoes.

Cincinnati Style Chili

2 lbs. lean ground beef
2 onions, chopped
3 cloves garlic, chopped
1 6 oz. can tomato paste
5 cups water
1 T. Worcestershire sauce
4 T. chili powder
1 1/2 T. vinegar
1 t. red pepper
1 T. cinnamon
1 1/2 t. ground cumin
1 T sugar
1 1/2 t. allspice
4 bay leaves
1 t. pepper
Dash of nutmeg, cloves, celery salt, and oregano

16 oz spaghetti noodles, shredded cheese, chopped onions, chopped jalapeno peppers

Use a large, heavy sauce pan. Add water and raw meat. Crumble meat in water using hands. Add rest of ingredients. Bring to a boil, reduce heat to medium and cook 3 to 4 hours. Stir occasionally. Add a little water towards end of cooking, if necessary. Cook thin spaghetti (I like to use angel hair pasta) according to directions. Place a serving of noodles on plate, top with chili, cheese, onions, peppers, etc.