- Joined
- Jan 20, 2003
- Messages
- 4,624
Lucky you after decades of eating I pretty much despise food 90% of the timeNot for those of us with unlimited appetites
Lucky you after decades of eating I pretty much despise food 90% of the timeNot for those of us with unlimited appetites
I always enjoy the London broil cut due to the price. Usually its one of the main cuts that are always on sale and easy to bulk cook it. I know it’s sacrilegious, but I do enjoy the meat well done/chewy.I crock potted 2lbs of London broil today. My pot got too hot even on low and cooked them too fast. Not terrible, but didn’t get really tender like I was shooting for. I’m gonna go get a Dutch oven and try again soon.
Might also attempt to dry brine them prior to the Dutch oven. Idk. It’s a tough hunk of meat, but I think I can get it reasonably tender
ive never used a damn bay leaf but I got some sitting collecting dust . awesome recipe tyHere’s the recipe
Italian roast beef sandwiches
One of my favorite recipes
Ingredients
1 3-4 pound chuck or round roast
4 cups beef broth
2 packages Italian dressing mix
1.5 tsp each of oregano, onion powder, garlic powder, basil, black pepper
1 tsp salt
1 whole bay leaf
1 jar of pepperonis with some of the juice
Combine it all in a crockpot and cook on low for 6-8 hours. Save out half of the peperoncini to add in right at the end so they’re still crunchy.
Place on hoagie rolls with your favorite white cheese
May have to try a pressure cooker myself.Just wanted to thank this thread for convincing me to buy an Instapot....pressure cooking has been added to the list of ways to make my chicken quick as hellll and taste good.
WORTH IT if you are a busy guy. Thats why i loved a slow cooker.May have to try a pressure cooker myself.
Bought a fancy one a few years back.. haven't used it once lol
Do you season it at all before throwing it in there?WORTH IT if you are a busy guy. Thats why i loved a slow cooker.
Could drop an entire eye of round roast into it before bed, wake up with meat for a day.
But this does the exact same thing BUT its fast as hell.
Dropped in a bag of fresh chicken breast, high pressure cook for 14 mins. DONE.
Shredded chicken. Made baked potatoes in it last night.
Definitely season before cooking so that the seasoning gets into itDo you season it at all before throwing it in there?
I've become so bored of food over the years it doesn't seem to matter what I did to it.. chicken is always chicken so now I'm lazy af in regards to prepping meals.
Wife makes 50lbs of chicken at a time in the oven and freezes it. Portions it out with rice for me daily. Then I drown it in Mustard lol.
So thankful she does this for me. After 15 years+ doing this crap myself it bores me to death lol.
Yep season 100%. Ill dump one of those full marinade pounches in there. Or 1/2 bottle of hot sauce or something liek that.Do you season it at all before throwing it in there?
I've become so bored of food over the years it doesn't seem to matter what I did to it.. chicken is always chicken so now I'm lazy af in regards to prepping meals.
Wife makes 50lbs of chicken at a time in the oven and freezes it. Portions it out with rice for me daily. Then I drown it in Mustard lol.
So thankful she does this for me. After 15 years+ doing this crap myself it bores me to death lol.
Holy hell that sounds deliocious. Will be trying this out this weekend!This one’s clearly for the off season. Great over rice also
Chicken lazone pasta
This is a recipe from the famous Brennan’s restaurant in New Orleans and it’s delicious
one.
1 tsp oregano
1 tsp basil
1 teaspoon Salt
1 1/2 teaspoons Chili Powder
1 1/2 teaspoons Onion Powder
2 teaspoons Garlic Powder
4 whole boneless, skinless Chicken Breast
1/4 cup (1/2 stick) Butter
1/2 cup Heavy Cream
In a small bowl, combine the salt, chili powder, onion powder, garlic powder, basil, and oregano. Coat the chicken breast with the seasoning mixture.
Melt 2 tablespoons of the butter in a large saute pan, then cook the chicken breasts over medium heat about 7 to 8 minutes, turning them once. Pour the cream into the pan and lower the heat. Simmer for several minutes, stirring, until the sauce thickens, then fold in the remaining 2 tablespoons butter. When the butter is melted, transfer the chicken breast to 4 plates of cooked pasta and top with the sauce. Sprinkle with some fresh parsley and shredded Parmesan