Abs Favorite Recipes

Archive for March, 2010

This recipe was one my mother in law gave me shortly after we got married and its one of my husbands favorites. It took me a few times to get it just right but its easy and tastes great.

Source: Family

Prep Time: 10 minutes Cook Time: 1hr

• 1 large jar(30oz) spaghetti sauce
• 1 can cheddar cheese soup undiluted
• 1 large package(16oz) egg noodles
• 1lb hamburger
• 1-2 cups shredded mozzarella or cheddar cheese.

Brown the hamburger and cook the noodles. Combine all ingredients into a baking dish and bake at 350 for 1hr.

Yield: 4-6 servings

Its that simple. I will say you may need a little more sauce as your mixing it all together. That was my problem the first few times I made this recipe it was a little dry so now I buy the big 64oz can of spaghetti sauce and use all but a quarter of the can. It really just depends how saucy you want it. So play around with the sauce amount but use at least 30-40oz of sauce. This goes great with garlic bread and a salad for a fast hardy meal.

My husband loves pot roast. I tolerate it. I always seem to dry it out no matter how I cook it. So I keep trying hoping to finally find a recipe that both of us like. I think I may have found it.

Source: adapted from The Pioneer Women Cooks

Prep Time: 20 Minutes Cook Time: 10-12hrs

• 2 Tablespoons Olive Oil
• 1 whole (3 To 5 Pounds) Chuck Roast
• Salt and Pepper to taste
• 3-8 whole Carrots
• 3-6 whole potatoes
• 1 cup Red Wine (optional, You Can Use Beef Broth Instead)
• 2 cans 14.5oz beef broth
• Thyme to Taste
• Rosemary to Taste

Cut up the carrots and potatoes. Put half the carrots and potatoes in the bottom of a 5 qt slow cooker. Generously salt and pepper your chuck roast. Heat a large pot or Dutch oven over medium-high heat. Then add 2 to 3 tablespoons of olive oil (or you can do a butter/olive oil split). Place the meat in the pan and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to the slow cooker. With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pan, scraping the bottom with a whisk to get all of that wonderful flavor up. When the bottom of the pan is sufficiently deglazed, poor the mixture over the roast in the slow cooker. Poor the two cans of beef broth over the roast. Sprinkle the thyme and rosemary over the roast. I just sprinkled a light coating but you can add more or less for your own taste. Put the rest of the carrots and potatoes on top of the roast. Cook in the slow cooker for 10-12hrs.

Yield: 4-6 servings

I used a English chuck roast and it really turned out well. My Husband is not a big fan of onions so I did not add any but if you like them cut up one or two small onions and mix in with the carrots and potatoes. If time was not short when I made this I would have made some gravy from the left over dripping. All you need to do is transfer the liquid from the slow cooker to the stove and add some flour or corn starch and thicken on high. I was very happy with this recipe. You could also not do the potatoes and then just make mashed just depends how you like your potatoes.

A recipe came across my feedreader for pulled pork and it sounded so good I had to give it a try.. It had a homemade sauce which sounded so good and I could not wait to give it a try. Let me just say the sauce turned out horrible I hated the flavor I tried to fix it and I at least got it to taste okay but it gave the pork such a odd after taste and I was pretty bummed so in a last ditch effort I smothered my sandwich with A1 sauce… HEAVEN. I saved this recipe and enjoyed the sandwich quite a few times. Next time I try this recipe I plan to try a new bbq sauce recipe.

Source: I butchered it enough to call this my own in the end.

Prep Time: 1 hour(for a homemade sauce) Cook Time: 10-12hrs(pork roast)

• 1 6-7 lb. picnic pork roast.(I ended up buying a 10lb one)
• salt and pepper to rub roast with
• 7-8 cups of bbq sauce(my own recipe to come at some point).
• Buns

Rub the pork with salt and pepper and place it in the slow cooker. Pour in 6-7  cups of the prepared barbecue sauce, cover, and cook on high for 7-8 hours or low for 10-12 hours, until the meat is fork tender and falling apart.

Remove the meat and place it in a large bowl to cool. Allow the cooking liquid to cool for a few minutes and then strain off the fat. Once the meat is cool enough to handle, pull off the gristle and fat and shred with your hands.

Toss several cups (3-4) of the cooking liquid with the meat, adding as much as you want to keep it moist. Serve on buns with extra sauce.

Yields: 8-12 servings

Mmmm so good.. I can’t wait to try again with a different sauce! The one thing I want to say is don’t give up on a recipe too soon. I knew the sauce was not quite right but I cooked the roast with it because I thought maybe it would get a better flavor after cooking with the pork. Even though it had a weird taste I tried something else and it make it work. Take a gamble and the worst that can happen is you end up with fast food for dinner. :p The best thing that can happen is you end up with a new recipe that tastes great!