UNCLE BILL'S BEEF ROAST IN A SLOW COOKER
I made this recipe just 2 days ago using several of my original recipes. Made various modifications and additions to have this turn out so tasty.
Provided by William Uncle Bill
Categories Stew
Time 6h15m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Heat olive oil on medium-high heat in a heavy bottom frying pan.
- Sear and brown roast on all sides.
- Let roast cook for a few minutes.
- Using a narrow sharp paring knife, punch holes in the roast at various intervals to about 1 1/2 inches in depth.
- Stuff each hole with one piece of bacon and one piece of garlic, push down into the cut.
- Place roast in a slow cooker set on low heat.
- Add water, bits and pieces mushrooms including liquid, and mushroom soup.
- Sprinkle onion soup mix over the roast.
- Now add salt, pepper.
- Remove the outer skin from the onions and add to the crock pot.
- Add baby carrots, whole potatoes, fresh mushrooms and red wine.
- Cover and cook on low heat for 5 hours, turning the roast at least 4 times during cooking.
- At the end of 5 hours, add celery, cover and continue to cook until the time reaches 6 hours.
- Cut or slice the beef and serve with veggies and the tasty gravy that is cooked.
- A nice piece of Italian bread or sour dough bread goes very nicely to dip into the gravy.
Nutrition Facts : Calories 767, Fat 27.7, SaturatedFat 9.2, Cholesterol 165.9, Sodium 1309.2, Carbohydrate 58.8, Fiber 7.6, Sugar 12.3, Protein 62.9
UNCLE BILL'S METHOD FOR COOKING TURKEY
Scalding the turkey makes for a very nice moist turkey. I have been doing this method for over 25 years. Cooking time shown in the method is for a 16 pound stuffed turkey.
Provided by William Uncle Bill
Categories Whole Turkey
Time 5h30m
Yield 14-18 serving(s)
Number Of Ingredients 6
Steps:
- Turkey must be thoroughly thawed before preparing for the oven unless you are using a fresh turkey.
- Remove turkey parts from cavities and use as you desire.
- Wash cavities well with cold water.
- Boil a kettle of hot water (scalding hot.).
- Place turkey in a clean sink or a large roasting pan.
- Pour hot water over the entire turkey including in the cavities.
- The skin will shrink tightly to the turkey.
- "This will help hold the natural juices in the turkey while it is cooking. Do not peel skin back to layer herbs under the skin. This will destroy the process for a moist turkey.
- "Pat dry both inside and outside of turkey.
- Preheat oven to 400°F.
- Sprinkle cavities with salt and black pepper and granulated garlic powder.
- If you are stuffing the bird, then line inside of cavity with cheesecloth, then stuff with your favorite dressing,"stuff loosely",.
- Tie legs and wings with a good meat wrapping twine and leave a lifting loop to remove the turkey from the pan when cooked.
- Place a wire rack in the bottom of roasting pan.
- Place the turkey on the wire rack, breast side up.
- Pour 2 cups of water or 2 cups of chicken broth into the pan.
- Pour about 1/2 cup or more if required of extra virgin olive oil over the exterior of the turkey.
- Cover the turkey with heavy aluminum foil, but do not let the foil touch the turkey as it will stick to the turkey while cooking.
- Pinch foil tight to the sides of the pan.
- Place turkey on lower rack in oven and cook for 1 hour.
- Reduce heat to 325 F and cook for 2 1/2 hours.
- Now turn heat up to 350 F and cook for another 1/2 hour.
- Remove foil from turkey. At this time test for doneness by inserting an instant read thermometer into the breast to see how the cooking temperature is. We are cooking towards a reading of 175°F.
- Baste,the turkey and continue cooking, uncovered, for an additional 1 hour at 350 F, basting about every 15 minutes so that the turkey turns a nice brown color.
- When the time for cooking is finished, test for doneness. Insert the instant read thermometer into the thickest portion of the turkey breast, reading should be 175 F and no more. .
- Remove from oven, lift turkey out the roasting pan using the string loops.
- Cover with foil and let the turkey rest for about 1/2 hour before carving.
- Total time for cooking a 16 pound stuffed turkey is 5 hours.
- There is no need to baste the turkey until the last 1 hour of cooking, this saves you a lot of time as you do not have to remove the foil tent during the first 4 hours.
- For a crispy browner skin, you may wish to consider rubbing butter over the entire bird after pouring olive oil. This works very nicely.
- COOKING TIMES: Left Side -Stuffed---- Right Side - Unstuffed.
- *12-14lbs.
- 4 - 4 1/2 hours-- 3 1/2 - 3 3/4 hours.
- *14-16lbs.
- 4 1/2 - 5 hours-- 3 3/4 - 4 hours.
- *16-18lbs.
- 5- 5 1/2 hours-- 3 3/4 - 4 1/4 hours.
- *18-20lbs.
- 5 1/2 - 6 hours-- 4 1/4 - 4 1/2 hours.
- *20-22lbs.
- 6 - 6 1/4 hours-- 4 1/2 - 5 hours.
- *22-24lbs.
- 6 1/4- 6 1/2 hours-- 5 - 5 1/4 hours.
- NOTE: Test for doneness by inserting a meat thermometer in the thickest part of the breast, reading should be 175 F and in the thickest part of the leg or thigh, reading should be 180°F.
Nutrition Facts : Calories 675.3, Fat 38.1, SaturatedFat 9.6, Cholesterol 258, Sodium 246.8, Protein 77.5
UNCLE BILL'S SIMPLE JERUSALEM ARTICHOKES
I grow my own Jerusalem Artichokes and this year they grew well and are in abundance. Also very clean with small nodules on the main potato-like root.
Provided by William Uncle Bill
Categories Vegetable
Time 16m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Scrub or peel artichokes.
- Slice each artichoke to 1/4 inch thick slices.
- In a Wok or frying pan, heat olive oil and butter on medium-high heat.
- Add sliced artichokes, garlic, salt, pepper and parsley; stir well to coat artichokes.
- Stir-fry for about 4 minutes, stirring often.
- Do not overcook artichokes, they should be slightly crunchy.
- Serve immediately.
Nutrition Facts : Calories 197.5, Fat 12.6, SaturatedFat 4.6, Cholesterol 15.3, Sodium 202.6, Carbohydrate 20.7, Fiber 2, Sugar 10.9, Protein 2.5
SELF CRUSTING QUICHE
This is my favourite quiche recipe mainly because it is very vesatile. I have made a number of variations using the basic egg mixture each time but with different filling. eg. subtituting canned asparagus,and,1/4 pint asparagus brine and 1/4 pint milk instead of 1/2 pint milk. The basic recipe I was given atleast 10 years ago - but I've improved on it over the years.
Provided by Karin...
Categories One Dish Meal
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Whisk the eggs, cream and milk and set aside.
- Mix the flour, baking powder, onion and grated cheese.
- Add to this the egg mixture and combine.
- Add the melted butter and season with salt and pepper.
- Pour this mixture into a well greased quiche/flan dish.
- Then add all other ingredients- this ensures the filling is distributed evenly.
- Bake in moderate oven for approxiamately 40 minutes or until the center feels set when pressed.
- This is yummmmmmy served with a lettuce salad.
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