STOVE TOP VEGGIE STUFFING
Put some farmers market deliciousness into your next stuffing side dish with our STOVE TOP Veggie Stuffing recipe. Our STOVE TOP Veggie Stuffing recipe includes fresh eggplant, thinly-sliced zucchini and chopped tomatoes.
Provided by My Food and Family
Categories Thanksgiving Side Dishes
Time 35m
Yield 8 servings, 1/2 cup each
Number Of Ingredients 7
Steps:
- Heat oil in large saucepan on medium-high heat. Add mushrooms and onions; cook and stir 5 min. or until tender.
- Add eggplant, zucchini and tomatoes; mix well. Simmer on medium heat 5 to 10 min. or until vegetables are eggplant is tender, stirring occasionally.
- Prepare stuffing as direction on package. Add to vegetables; mix well. Remove from heat. Let stand 5 min. Fluff with fork.
Nutrition Facts : Calories 160, Fat 7 g, SaturatedFat 1 g, TransFat 0.5 g, Cholesterol 0 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
STOVE TOP EYE OF THE ROUND
I adapted this recipe from another recipe that I came across in a Greek cookbook, omitting a couple of ingredients that I knew my family wouldn't like. It makes a very flavourful roast and is a good way to do a roast in the summer, especially if you don't have air conditioning! The leftovers make great sandwiches.
Provided by Irmgard
Categories Roast Beef
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat half the oil in a Dutch oven.
- Add the onion and garlic and cook, stirring, until the onion is soft.
- Remove with a slotted spoon and set aside.
- Sprinkle the meat with salt and pepper to taste.
- Heat the remaining oil in the same pan.
- Add the meat and cook, turning, until brown all over.
- Return the onion mixture to the pan.
- Add the wine, stock and herbs.
- Cook, covered, over low heat for 1-1/2 hours, turning the meat once during cooking.
- Remove the meat from the pan and let stand for 10 minutes before slicing.
- While the meat is standing, make a gravy by mixing together the flour and cold water and blending them into the remaining pan juices.
- Add a little extra stock to the pan if necessary.
- Cook until thickened and strain.
- Serve the sliced meat and gravy sprinkled with parsley.
Nutrition Facts : Calories 427.2, Fat 19, SaturatedFat 4.1, Cholesterol 133.8, Sodium 437.7, Carbohydrate 4.5, Fiber 0.6, Sugar 1.2, Protein 52.8
GERMAN POT ROAST (EYE OF ROUND)
A native of Germany, Chef Tell always adds an innovative flair to even basic dishes such as pot roast.
Provided by Olha7397
Categories Roast Beef
Time 3h20m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- In a Dutch oven or a large, heavy saucepot, heat the oil over medium high heat. Add the meat and brown on all sides. Add the tomato paste and garlic and cook until the garlic is lightly browned. Add the beef stock, wine, and bay leaves. Over high heat, bring the mixture to a boil. Reduce the heat to low, cover the pan tightly, and simmer (DO NOT BOIL) for about 2 hours.
- While the meat is cooking, in a large skillet, heat 1 Tablespoon of the butter over medium high heat. Add the carrots, celery, and onions and cook for 5 to 10 minutes, or until softened slightly. Add the vegetable mixture to the Dutch oven after the meat has cooked for 2 hours. Cover and continue cooking 30 to 60 minutes longer, or until the meat is tender.
- Transfer the meat and vegetables to a serving platter. Pour the cooking liquid into a large bowl and reserve. Discard the bay leaves.
- In the Dutch oven over medium heat, melt the remaining 6 Tablespoons of butter. Whisk or stir in the flour until smooth and bubbly. Continue cooking, stirring constantly, for 2 to 3 minutes. Gradually whisk in the reserved beef stock, blending completely after each addition. Cook, stirring constantly, until the mixture boils and thickens. Season the sauce with salt and pepper.
- Slice the roast and serve with the vegetables and the sauce. Makes 8 to 10 servings.
Nutrition Facts : Calories 547.5, Fat 25.1, SaturatedFat 10.9, Cholesterol 149.2, Sodium 673.7, Carbohydrate 14.9, Fiber 2.5, Sugar 4.7, Protein 52.5
More about "stove top eye round with spring vegetables recipes"
HOW TO MAKE THE PERFECT EYE OF ROUND ROAST …
From mrshappyhomemaker.com
CLASSIC BEEF POT ROAST - HUNGER THIRST PLAY
From hungerthirstplay.com
PERFECT OVEN-ROASTED EYE OF ROUND ROAST
From girlcarnivore.com
40 FAST SPRING VEGETABLE RECIPES—THE …
From tasteofhome.com
EYE ROUND ROAST WITH ONIONS - 2 SISTERS RECIPES BY ANNA …
From 2sistersrecipes.com
4.8/5 (4)Total Time 1 hr 5 minsCategory Meat DishesPublished Sep 15, 2022
3 WAYS TO COOK EYE OF ROUND ROAST - WIKIHOW
From wikihow.com
Views 1.1M
BRAISED FALL APART EYE OF ROUND ROAST | SEEKING GOOD EATS
From seekinggoodeats.com
EASY STOVETOP POT ROAST WITH VEGETABLES RECIPE - THE SPRUCE EATS
From thespruceeats.com
EYE OF ROUND POT ROAST RECIPE | FELTON ANGUS BEEF
From shopfeltonangusbeef.com
STOVETOP RECIPES - SERIOUS EATS
From seriouseats.com
70 STOVETOP SIDES READY IN 30 MINUTES OR LESS I TASTE OF …
From tasteofhome.com
30+ VEGETARIAN DINNER RECIPES FOR SPRING - EATINGWELL
From eatingwell.com
STOVETOP VEGETABLE RECIPES - SERIOUS EATS
From seriouseats.com
EYE OF ROUND ROAST | DELICIOUS RUB RECIPE - YOUTUBE
From youtube.com
OVEN ROASTED VEGETABLES {CRISPY AND PERFECT} – WELLPLATED.COM
From wellplated.com
IZZYCOOKING
From izzycooking.com
EYE OF ROUND ROAST WITH GRAVY | GARDEN IN THE KITCHEN
From gardeninthekitchen.com
HOW TO COOK EYE OF ROUND STEAK ON STOVE RECIPES
From stevehacks.com
ROAST EYE OF THE ROUND WITH VEGETABLES | EMERILS.COM
From emerils.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love