Mccartney Roasts Recipes

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MISSISSIPPI ROAST



Mississippi Roast image

Pot roast perfection that's packed with flavor thanks to Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix. It pulls apart like a dream.

Provided by Hidden Valley Ranch

Categories     Trusted Brands: Recipes and Tips     Hidden Valley®

Time 7h35m

Yield 6

Number Of Ingredients 8

1 (3 1/2) pound boneless beef chuck roast
Kosher salt and ground black pepper, to taste
¼ cup flour
3 tablespoons olive oil
½ cup beef broth
1 (1 ounce) packet Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix
½ cup butter
8 pepperoncini

Steps:

  • Season chuck roast generously with salt and pepper. Rub flour evenly over the surface of the meat.
  • In a large saute pan, warm oil over high heat until very hot but not smoking. Sear the roast until browned and crusty on all sides, about 15 minutes total.
  • Place roast in the pot of a slow cooker. Pour beef broth around the roast. Sprinkle Ranch seasoning over the roast, place butter on top and scatter pepperoncini over and around the roast. Cover the slow cooker and set on low heat for 7-8 hours.
  • When ready, shred the meat and mix with the sauce in the slow cooker. Serve over bread, egg noodles or potatoes.

Nutrition Facts : Calories 610.7 calories, Carbohydrate 5.4 g, Cholesterol 161 mg, Fat 50.3 g, Fiber 0.5 g, Protein 32.7 g, SaturatedFat 21.8 g, Sodium 1127 mg

SAGE AND ONION "ROAST"



Sage and Onion

This is the baked terrine I like to make for Sunday lunch, served with all the traditional trimmings of roast vegetables, steamed greens, and [Yorkshire puddings](/recipes/food/views/51159210) . Leftovers can be reheated and served midweek with gravy, steamed green beans, and a generous spoonful of horseradish on the side.

Provided by Mary McCartney

Yield Serves 4

Number Of Ingredients 12

3 tablespoons light olive oil
2 medium onions, finely chopped
2 stalks celery, finely chopped
1/3 cup pine nuts, lightly toasted in a frying pan (no oil needed)
1/3 cup walnut halves, chopped
3/4 cup chestnuts, peeled, cooked, and chopped
3 tablespoons fresh sage, chopped
3 veggie burgers, cooked and crumbled
1 1/4 cups dried breadcrumbs
3/4 cup vegetable stock
3 large, free-range eggs, beaten
sea salt and black pepper, to taste

Steps:

  • Preheat the oven to 375°F. Line a 9 inch loaf pan (about 4 inches deep) with parchment paper.
  • In a large frying pan over medium heat, heat the olive oil and gently saute the chopped onions and celery for about 5-10 minutes. Stir in the pine nuts, walnuts, chestnuts, chopped sage, and the crumbled veggie burgers. Saute for a minute or two until heated through. Now add the breadcrumbs and cook for another 8-10 minutes.
  • Stir in the vegetable stock and cook for a couple of minutes. Transfer the mixture to a large mixing bowl and let cool for a couple of minutes. Then stir in the beaten eggs, season with salt and plenty of black pepper, and mix together well.
  • Spoon the mixture into the lined loaf pan and press it down evenly. Bake the terrine in the middle of the oven for 30 minutes. Remove it from the oven and turn it upside down onto a non-stick baking sheet, peeling away the parchment. Put it back in the oven to bake for 30 more minutes, until the outside is crisp and golden. Slice and serve.

LINDA MCCARTNEY'S BEEFLESS STROGANOFF



Linda Mccartney's Beefless Stroganoff image

This recipe comes from Linda's excellent cookbook "Home Cooking" and is one of my favorite of all time! I recommend using Morningstar Farms Grillers Original burgers and make sure the sour cream is gelatin-free if you're a vegetarian. Recipe can easily be cut in half to make about 3-4 servings.

Provided by danakscully64

Categories     Onions

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 11

4 tablespoons butter
1 large onion, chopped
6 cups mushrooms, sliced
1 teaspoon paprika
1/4 cup flour
6 veggie burgers, thawed and cubed
1 cup white wine
vegetable broth or water
6 tablespoons sour cream
1/2 teaspoon mustard
egg noodles

Steps:

  • Melt the butter in a pan, and saute the onions and mushrooms, with the paprika, for 10 minutes. Add the flour and the cubed vegetable burgers, stir well and brown for 2 minutes.
  • Pour in the wine and simmer very gently for 10-15 minutes. Stir often and add a little vegetable stock if the mixture seems dry. Start the water boiling for the egg noodles. Cook noodles as directed on bag.
  • Add the sour cream and mustard, then heat through but do not boil or simmer. Serve immediately on noodles.

PAUL & LINDA MCCARTNEY ZUCCHINI WITH APPLES



Paul & Linda Mccartney Zucchini With Apples image

Make and share this Paul & Linda Mccartney Zucchini With Apples recipe from Food.com.

Provided by Miss Annie

Categories     Apple

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 1/2 lbs small zucchini, thinly sliced
1 medium onion, chopped
2 fresh tomatoes, peeled and chopped
2 tablespoons chopped fresh parsley
fresh ground black pepper
1 tablespoon butter
2 apples, peeled and chopped
1/2 teaspoon salt

Steps:

  • Set a small pan of water to boil.
  • Drop the zucchini slices into the water for 30 seconds.
  • Remove immediately and drain.
  • Melt the butter in a large pot and saute the onion until it is transparent.
  • Add the apples and stir well.
  • Add the tomatoes and the blanched zucchini.
  • Stir well, then add the parsley.
  • Season the mixture with salt and pepper and cook, covered, over a gentle heat for 5 to 10 minutes, until the zucchini is soft.
  • Serve hot.

Nutrition Facts : Calories 111.9, Fat 3.5, SaturatedFat 1.9, Cholesterol 7.6, Sodium 333.9, Carbohydrate 20.6, Fiber 4.7, Sugar 12.9, Protein 3.1

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