???? Pot Roast with Sour Cream Gravy ???? 1971 Betty Crocker Recipe Card Library | Vintage Recipe |
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Today I’m trying out a recipe for Pot-Roast with Sour Cream Gravy out of the 1971 Betty Crocker Recipe Card Library! You never know what you’re going to get when trying vintage recipes, but this one was really good!
If you like sour cream, give this Pot Roast and Sour Cream Gravy a try, and let me know what you thought!
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INGREDIENTS:
POT ROAST:
2 tbsp flour
2 tsp salt
¼ tsp black pepper
2 ½ lb beef chuck pot roast
1 tbsp shortening
¼ cup water
1 tbsp vinegar
1 tsp fresh dill (or ¼ tsp dried dill)
5 small potatoes, peeled and chopped
5 carrots, peeled and quartered
1 lb zucchini, quartered
GRAVY:
1 tbsp roast drippings
1 tbsp flour
1 cup roast drippings
salt, to taste
black pepper, to taste
1 cup sour cream
TOPPING:
¾ cup milk
1 egg, lightly beaten
½ tsp salt
⅛ tsp mustard powder
dash of pepper
paprika
Tempestuoso performed by Gabriel Lucas/via Adobe Stock
Sour Cream Pasta with Herb Roasted Turkey
This Creamy Turkey Enchilada recipe is sure to be a hit around the dinner table!
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FULL RECIPE:
Sour Cream Pasta with Herb Roasted Turkey
Prep Time: 25 MINUTES
Time to Table: 1 HOUR 30 MINUTES
Serves: 6
Ingredients
2 pounds boneless turkey breast
2 tablespoons olive oil, divided
2 1/2 teaspoons salt, divided
1 1/2 teaspoon black pepper, divided
2 1/2 teaspoons minced rosemary, divided
2 1/2 teaspoons minced thyme, divided
3 cloves garlic, minced
1 cup milk
1 cup Daisy Sour Cream
1 pound uncooked linguine
1/4 cup grated Parmesan cheese
Directions
Preheat the oven to 400 degrees. Place the turkey breast on a sheet tray and rub with the 1 tablespoon olive oil, 1 ½ teaspoon salt, ½ teaspoon pepper, 2 teaspoons rosemary, 2 teaspoons thyme. Roast the turkey for about 1 hour and 5 minutes, or until the internal temperature reaches 165 degrees. Remove from the oven and let rest. After it’s rested for 15–20 minutes, lightly shred the turkey with two forks to produce large strands of turkey. In a saucepan, heat the remaining olive oil. Add the remaining salt and pepper, garlic, remaining rosemary, and remaining thyme and let simmer for 2 minutes. Stir in milk and bring to a simmer. Let simmer for 2–3 minutes, then pour into a pasta serving bowl. Bring a large pot of salted water to boil, then cook the linguine according to the package instructions. A couple minutes before the pasta is done, whisk the sour cream into the milk sauce. Once the pasta is done cooking, drain it and add it to the sauce, along with the turkey. Toss the pasta all together until completely coated in sauce. Garnish with grated Parmesan and extra herbs, if desired.
Sweet-and-Sour Brisket- Everyday Food with Sarah Carey
When Sarah Carey, our editorial director of food and entertaining, was a kid, visits to her grandparents' house often included her grandma's sweet-and-sour version of classic beef brisket. Here she’s recreated it from memory, one bite at a time.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
How To Make: Instant Pot Sour Cream Pork Chops
How To Make: Instant Pot Sour Cream Pork Chops
Recipe Found Here -
We’re still busy exploring all of the delicious ways to use our Instant Pot, and there remains no shortage of ways to work magic with this amazing kitchen tool. Our sour cream pork chops are yet another way to enjoy our Instant Pot. This dinner is simple and flavorful and the Instant Pot does all of the work, almost instantly! A dry pork chop is our biggest concern any time we prepare pork chops, and so, to keep the meat tender and juicy, we’ve created a savory sauce that is an absolute delight, and absolutely essential when using this method to cook pork.
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CRISPY ROAST PORK SHOULDER RECIPE WITH SKIN (CRACKLING) AND HOMEMADE GRAVY
Simple but super juicy and tender with crispy skin result, this slow cooked Roast Pork Shoulder recipe is the best! (You can use pork butt too). No scoring, No boil in a hot water, No heavy salt and No overnight air dry in the fridge either!
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HOW TO COOK THE PERFECT PORK ROAST SHOULDER WITH CRISPY SKIN (CRACKLING)
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Ingredients:
6 Lb Boneless Pork Shoulder/Pork Butt
2 Tsp fennel seeds
3 Tsp Kosher salt (Recommended)
1 ½ Tsp black pepper or more
2 Tbsp Olive oil
1 Large Onion
6 Garlic Cloves
2 Large Carrots
2 Cups Stock/Broth (Veggie or Beef)/Dry White Wine
HOW TO MAKE TASTY HOMEMADE GRAVY
Ingredients:
Roast Vegetables from the Roast Pork (Onion, Garlic and Carrot)
½ Tbsp Beef Better Than Bouillion/Beef Paste
1 Packet Brown Gravy Mix
¼ Tsp Black Pepper (To Taste)
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Slow Cooker Chicken Breast | Dump and Go Crockpot Dinner
Slow Cooker Chicken Breast | Creamy Mushroom Chicken in the Slow Cooker | Dump and Go Crockpot Dinner
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Slow Cooker Chicken Breast Recipe:
2 large chicken breasts
1 can cream of mushroom soup
salt to taste
pepper to taste
garlic powder to taste
1 tsp olive oil
Directions:
1. Put olive oil in the crockpot, add chicken breasts and rub it with the oil, sprinkle salt, pepper, garlic powder and top with the cream of mushroom soup.
2. Cover and cook on low for 6-7 hours.
3. After 6-7 hours, shred chicken by using a fork then mix it well with the creamy sauce.
4. Serve on top of rice or mashed potato.
5. Enjoy!
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