MARIA'S RICE
This is the easiest and best tasting side dish ever. It goes really well with roast, pork chops, or a rotisserie chicken. I have taken this recipe to tons of parties for over 7 years and everyone loves it!!!
Provided by Melissa Davidson
Categories Side Dish Rice Side Dish Recipes
Time 1h5m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- In a 9x9 inch baking dish combine rice, soup and broth. Place butter slices on top of the mixture.
- Cover with foil and bake for 30 minutes. Remove cover and bake 30 minutes more.
Nutrition Facts : Calories 286.6 calories, Carbohydrate 30.4 g, Cholesterol 42.6 mg, Fat 16.5 g, Fiber 0.8 g, Protein 4.4 g, SaturatedFat 10 g, Sodium 699.7 mg, Sugar 2 g
FRENCH ONION BEEF ROAST WITH RICE RECIPE - (4.2/5)
Provided by dazymay28
Number Of Ingredients 11
Steps:
- 1. Preheat large sauté pan on medium-high 2-3 minutes. Place 1/4 cup of the flour on plate (may be paper). Dredge roast in flour, coating both sides. 2. Place oil in large sauté pan; swirl to coat. Add roast (wash hands); cook 4 minutes on each side to brown. Transfer roast to slow cooker; place slow cooker heat setting to low. 3. Reduce heat on large sauté pan to medium-low. Stir remaining 2 tablespoons flour into drippings in pan; cook 1 minute, stirring until smooth. Stir in soup, dry soup mix, and mushrooms; bring to a boil. Transfer soup mixture to slow cooker. 4. Cook 8-10 hours or until meat pulls apart easily with a fork. 5. Twenty minutes before serving, fill medium saucepan 1/2 full of water. Cover and bring to boil on high for rice. Add rice pouches to boiling water; boil 10 minutes. (Rice can stand in water, off heat source, up to 30 minutes before serving.) 6. Remove rice pouches from water, allowing water to drain completely. Place rice in serving dish and season as desired. Serve roast and gravy over rice. 1. Combine all ingredients (including liquid from 1 can of beans) in microwave-safe bowl. 2. Cover and microwave on HIGH 6 minutes, stirring once, or until thoroughly heated. Stir and serve.
FRENCH ONION ROAST BEEF PULL-APART SANDWICHES
Roast beef, Swiss cheese and richly caramelized onions are stuffed into a whole loaf of rye bread in this delicious recipe. Bake until nicely toasted and melty and serve with a creamy homemade Thousand Island dressing for a bold punch.
Provided by Food Network Kitchen
Categories appetizer
Time 55m
Yield 6 servings
Number Of Ingredients 18
Steps:
- Make the dressing: Mix the mayonnaise, pickles, ketchup, horseradish, dill, onion powder and hot sauce in a small bowl; season with salt. Cover and refrigerate.
- Make the sandwiches: Preheat the oven to 425˚ F. Line a baking sheet with parchment paper. Melt the butter in a large skillet over medium heat. Pour 4 tablespoons of the butter into a small bowl and set aside. Add the onions and thyme to the skillet with the remaining butter and cook, stirring occasionally, until deep golden, 12 to 15 minutes.
- Add the sherry to the skillet; cook until evaporated. Add the beef broth and Worcestershire sauce and return to a simmer. Cook until the liquid is reduced by half and the onions are caramelized, 2 to 3 minutes. Season with salt and pepper.
- Trim the ends off the bread loaf. Cut the bread on an angle into 12 slices, leaving the bottom of the loaf intact. (You can position chopsticks along the long sides of the bread to keep from cutting all the way through the loaf.) Transfer to the baking sheet.
- Brush the reserved melted butter between the bread slices and all over the loaf. Set aside about one-third of the onions. Fill every other slice of the loaf with the remaining onions, starting with the first slice. Fold the roast beef and tuck into the onion-filled slices, along with the cheese. Top the loaf with the reserved onions and any onion juices.
- Bake until the cheese is browned and bubbly, about 20 minutes. Pull apart or slice into individual sandwiches. Serve with the dressing.
FRENCH ONION ROAST BEEF
This smells great as it's cooking and it tastes just as good. A quick and easy crockpot meal. Crockpots do vary so adjust time accordingly.
Provided by bmcnichol
Categories One Dish Meal
Time 6h35m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Place frozen or fresh onions on the bottom of the crockpot.
- Place roast on top the onions.
- Pour the can of French Onion soup and Worcestershire over roast.
- Sprinkle the packet of onion soup mix on top.
- Cook for 6.5 hours on high.
Nutrition Facts : Calories 83.9, Fat 1.4, SaturatedFat 0.2, Sodium 1320.3, Carbohydrate 15.6, Fiber 1.8, Sugar 5.1, Protein 3.9
POT-ROAST BEEF WITH FRENCH ONION GRAVY
Silverside and topside are cheaper and leaner cuts of meat, well-suited to slow-cooking. The stock and juices make a great sauce when combined with caramelised onions
Provided by Jane Hornby
Categories Dinner, Main course
Time 2h30m
Number Of Ingredients 12
Steps:
- Heat oven to 160C/140C fan/gas 3. Rub the meat with 1 tsp of the oil and plenty of seasoning. Heat a large flameproof casserole dish and brown the meat all over for about 10 mins. Meanwhile, add 2 tsp oil to a frying pan and fry the carrots and celery for 10 mins until turning golden.
- Lift the beef onto a plate, splash the wine into the hot casserole and boil for 2 mins. Pour in the stock, return the beef, then tuck in the carrots, celery and bay leaves, trying not to submerge the carrots too much. Cover and cook in the oven for 2 hrs. (I like to turn the beef halfway through cooking.)
- Meanwhile, thinly slice the onions. Heat 1 tbsp oil in a pan and stir in the onions, thyme and some seasoning. Cover and cook gently for 20 mins until the onions are softened but not coloured. Remove the lid, turn up the heat, add the butter and sugar, then let the onions caramelise to a dark golden brown, stirring often. Remove the thyme sprigs, then set aside.
- When the beef is ready, it will be tender and easy to pull apart at the edges. Remove it from the casserole and snip off the strings. Reheat the onion pan, stir in the flour and cook for 1 min. Whisk the floury onions into the beefy juices in the casserole, to make a thick onion gravy. Taste for seasoning. Add the beef and carrots back to the casserole, or slice the beef and bring to the table on a platter, with the carrots to the side and the gravy spooned over.
Nutrition Facts : Calories 487 calories, Fat 17 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 15 grams sugar, Fiber 5 grams fiber, Protein 6 grams protein, Sodium 1 milligram of sodium
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