I'll Share my Recipe, if you'll share yours January 6,2011

15 years ago

Dutch Style Beef and Cabbage (Crock Pot)

Ingredients Servings 4

1 1/2 lbs beef round steak, sliced in thin strips

2 tablespoons flour

1 teaspoon salt

1/4 teaspoon pepper

2 tablespoons oil

2 large onions

3/4 cup hot water

1 tablespoon cider vinegar

2 teaspoons beef bouillon granules

1 head cabbage

Directions:

1. Slice round steak into thin strips.

2. Combine flour, salt, and pepper; coat meat with flour mixture.

3. Heat oil in skillet and brown meat on all sides; transfer meat to crockery cooker.

4. Add onions.

5. In same skillet, add water, vinegar, and bouillon granules.

6. Stir together, scraping browned bits from skillet; pour over meat and onions in crockery cooker.

7. Cover and cook on LOW for 8 hours.

8. About 15 minutes before serving, cut cabbage into 4 or 5 wedges.

9. Cook in a 3 quart saucepan in a large amount of salted water until tender, 10 to 12 minutes; Drain well.

Serve beef mixture over cabbage wedges.
NOTE: I just add the cabbage to the crock pot over the beef and onions.
I think it's more flavorful that way.
You can bake this in the oven.
Place in a covered casserole dish and bake@ 300 for 2 hours You should double water, vinegar, bouillon mixture if you choose to bake it.
Check liquid during baking and add more if too dry.

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Comments (2)

Jasdip
15 years ago
Salmon with Peppers and Capers (Real Simple)

1 cup long-grain white rice
2 small red bell peppers, quartered
1 fennel bulb, thinly sliced
2 tablespoons olive oil
kosher salt and black pepper
1 piece skinless salmon fillet (1 1/4 pounds)
1/4 cup fresh flat-leaf parsley, chopped
1 tablespoon capers, chopped
1 tablespoon red wine vinegar

Heat oven to 400 F. Cook the rice according to the package directions.

Meanwhile, in a large roasting pan, toss the bell peppers, fennel, 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Roast for 5 minutes.

Season the salmon with 1/4 teaspoon salt and 1/8 teaspoon pepper. Nestle it among the vegetables.

Roast until the salmon is opaque throughout and the vegetables are just tender, 14 to 16 minutes.

In a small bowl, combine the parsley, capers, vinegar, and remaining tablespoon oil. Drizzle over the salmon and rice and serve with the vegetables.
glenda_al
15 years ago
I remember making this oh so long ago and how moist it was.

One layer chocolate cake

1 8 x 8-inch cake pan

INGREDIENTS:

1 8 x 8-inch nonstick baking pan

1 1/2 cups all-purpose flour

1 cup white sugar

1/4 cup unsweetened cocoa powder

1 tsp baking soda

1 tsp kosher salt (or 1/2 tsp table salt)

6 Tbs vegetable oil

1 Tbs white vinegar

1 tsp vanilla extract

1 cup cold water

PROCEDURE:

Preheat the oven to 350 degrees.

In the 8 x 8-inch nonstick baking pan, carefully combine 1 1/2 cups all-purpose flour with 1 cup white sugar, 1/4 cup unsweetened cocoa powder, 1 tsp baking soda and 1 tsp kosher salt...or 1/2 tsp regular table salt....and mix everything together.

Make sure you get the stuff around the edges mixed in as well and, once you are happy with that, use your spoon to make three separate wells in the flour and then add 6 Tbs vegetable oil to one well, 1 Tbs white vinegar to another and 1 tsp vanilla to the last well....add 1 cup cold water and mix everything together.

Go slow while you're doing this and once again make sure you incorporate the stuff at the edges.

Once it is well mixed, use a damp paper towel to clean up the edges of the pan and place it on the center rack of the preheated oven.

It'll take just about 30 minutes to bake and it's a good idea to spin the pan around once while it is in the ovenÃ¯Â¿Â½Ã¯Â¿Â½then use a toothpick test to check it for doneness.

HINTS:

No mixing bowls needed for this recipe at all...just one 8 x 8 inch nonstick baking pan and a wooden spoon or rubber spatula for mixing everything together.
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I'll Share my Recipe, if you'll share yours January 6,2011

Comments (2)

Jasdip

glenda_al

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