freezer packs

Awesome Slow Cooker Pot Roast

"This is a very easy recipe for a delicious pot roast. It makes its own gravy. It's designed especially for the working person who does not have time to cook all day, but it tastes like you did. You'll want the cut to be between 5 and 6 pounds."

INGREDIENTS

• 2 (10.75 ounce) cans condensed cream of mushroom soup
• 1 (1 ounce) package dry onion soup mix
• 1 1/4 cups water
• 5 1/2 pounds pot roast  

DIRECTIONS

1. In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. Place pot roast in slow cooker and coat with soup mixture.
2. Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours.

Prime Rib

cooking instructions

Season all sides of the roast.  Put bone side down in roasting pan.  Cook in preheated 400 degree oven for 1/2 hour to sear in juices.

Cover with foil and cook at 300 to 325 degree oven until roast reaches within 4 degrees of your desired finishing temperature on a meat thermometer.  Remove from oven and let stand 15 to 25 minutes before carving.  Roast will continue to cook approximately 3 to 4 degrees after removing from oven.

desired finishing temperatures
132 degrees -  rare
140 degrees - medium/rare
148 degrees - medium
155 degrees -  well done
 

Lobster tails

 Cooking instructions

thaw lobster in refrigerator or in running cold water in sink. 

      Cut back shell with kitchen shears. Pull meat up through shell. Rub melted butter, garlic, and basil over the meat.
 
      Put in pan with 1/4 inch of water.  Cover the pan with foil and bake at 400 degrees for 12 to 15 minutes (8-10 oz. tail).  Uncover.  When meat has a opaque color and looks similar to cauliflower, turn oven to broil for a couple minutes until it turns golden brown on top for eye appeal.

Wild Coyote Grill Potato Encrusted Salmon.

INGREDIENTS:

2 - 8 to 10 oz. fillets of Salmon
2 large shredded russet potatoes
1/2 cup of milk

SAUCE:

½ cup of heavy cream
½ cup of white wine
1 tablespoon whole grain mustard
juice from 1/2 a lemon

INSTRUCTIONS:

Pre-heat your oven to 350 degrees.  Put the shredded potatoes in the milk to soak.  Take the skin off the salmon.  In a large Teflon pan heat 1/4 cup oil.  Squeeze the excess milk out of the potatoes and place them in two separate piles in the pan, shaping them out into two rectangles.  Place the salmon fillets on the piles of potatoes, pushing them into the potatoes a little.  Once the underside of the potatoes turn golden brown, turn the salmon and potatoes over being careful, so that the salmon is now touching the pan and the potatoes are on top of the salmon.  Turn heat down to low.  In a separate pan pour in your wine and lemon juice on medium heat on your stove top.  When this is simmering place your salmon and potato pan in the oven for 15 minutes.  Now pour in your heavy cream and whole grain mustard into the wine pan.  Continue stirring this pan with a wooden spoon until everything is well mixed.  Turn heat down and let the sauce reduce.  If the sauce is bubbling too fast, turn the heat off, and continue stirring.  When the salmon is finished, pour some of the sauce on your plates.  Place the finished salmon on the sauce and pour the remainder of the sauce over the top.

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ENJOY THIS FRESH IDEA FROM THE BROTHERS! THANK YOU!

Be sure to frequent the Brothers Meat & Seafood Recipes page for new and exciting dinner ideas.

When you are in the store, ask our culinary expert, Andrew, for a recipe!

Check out these links for great cooking ideas
www.allrecipes.com
www.beeftips.com
www.epicurious.com
www.recipe4living.com  

Stuffed Pork Chops

"'A savory stuffing and gravy make these chops nice enough for a birthday dinner or other special occasion,.

INGREDIENTS

• 2 tablespoons chopped celery
• 2 tablespoons chopped onion
• 2 tablespoons butter or margarine, divided
• 1/2 cup seasoned stuffing croutons
• 3 tablespoons milk
• 1 teaspoon minced fresh parsley
• 1/4 teaspoon paprika
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 2 (1-inch thick) boneless pork loin chops
• 3/4 cup beef broth
• 1 tablespoon cornstarch
• 2 tablespoons cold water

DIRECTIONS

1. In a skillet, saute celery and onion in 1 tablespoon butter until tender. Transfer to a bowl. Add croutons, milk, parsley, paprika, salt and pepper. Cut a pocket in each pork chop; fill with stuffing.
2. In a skillet, brown chops in remaining butter. Transfer to a greased 9-in. square baking dish. pour broth into dish. Cover and bake at 350 degrees F for 30-35 minute or until a meat thermometer reads 160 degrees F. Remove chops and keep warm.
3. Pour the pan drippings into a saucepan; bring to a boil. Combine cornstarch and water until smooth; gradually stir into drippings. Cook and stir for 2 minutes or until thickened. Serve with the pork chops.

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