Takk For Maten Recipes

Original Recipe Ingredients   ·   1 tablespoon vegetable oil ·   One 3-pound tri-tip roast ·   Kosher salt and freshly ground black pepper ·   2 yellow onions, sliced ·   1 package onion soup mix ·   2 sprigs fresh thyme ·   2 bay leaves ·   2 cups of water    Directions Preheat the oven to 325 degrees F. Heat the oil in a Dutch oven or heavy-bottomed pot over medium-high heat. Season the roast lightly with salt and pepper. Put the roast fat-side down in the pot. Cook until the bottom is browned, about 3 minutes, then carefully flip the roast to brown on the other side, an additional 3 minutes. Remove the meat to a plate. Drain off all but 2 tablespoons of fat from the pot. Add the onions and stir periodically until they soften and start to brown, about 8 minutes. Stir in the onion soup mix, thyme, bay leaves and 2 cups water. Add the meat with all its juices back to the pot. Bring th...

  Pulled Chicken and Chicken Broth   Our family tries to cook with as little boxed and processed foods as possible. One thing that I like to do is buy 2 chickens at Costco, which is about $10.00. I them make three to four meals out of them plus about 11 32oz containers of broth . Chicken broth costs at least $3.00 - $4.00 a box at the store and we use it in nearly all our recipes. After the chicken is pulled I make 1 meal for that night such as chicken soup, chicken and dumplings, or chicken pot pie and use the vegetables that were cooked with the chicken. I then freeze all of the broth as well. Adding up the pure amount of broth and meat one could easily save $50.00 and have cooked meat on hand for a speedy meal another day. Prepping the chicken: Wash chicken Ingredients: Salt and pepper chicken 4-6 celery stalks roughly chopped 4-6 carrots roughly chopped 1 – 2 Onions or Leaks roughly chopped 2 bay leaves Parsley (optional) Garlic (option...

One of my favorite sauces at Christmas when we have Ham! Ingredients: 1 cup sugar  1/2 cup prepared mustard 1/8 cup white vinegar 1/2 cup water 1 tablespoon flour One egg beaten 1/4 cup butter Directions: Beat egg and mix all ingredients together. Cook over low heat until thick.    Note: This is a recipe from my Great Aunt Phyllis Petersen.   Photos Coming Soon

Grandma's Holiday Salad   Jello and juice holiday mold -makes 10 servings . 2 1/2 cups boiling water 1 - 8 oz or 2 - 4oz pkgs jello brand strawberry flavored or any red gelatin 1 cup of cold orange or cranberry juice cocktail 1 8 oz  can pineapple chunks *drained 1 can 11 oz mandarin oranges *drained in large bowl stir boiling water into gelatin at least 3 minutes or until completely dissolved. stir in cold juice and refrigerate approximately 1 1/2 hours or until spoon drawn thru leaves definite impression. stir in fruit. spoon into 6 cup mold sprayed with nonstick cooking spray. refrigerate 4 hours or until firm. unmold. garnish as desired.  note: do not use fresh or frozen pineapple, kiwi, papayia or guava juice, gelatin will not set. makes 10 servings . we need to double-this recipe. This is a salad my Grandmother would make for Thanksgiving and Christmas. She made this for many years and it is very tasty! I found the recipe in her recipe or...