ROASTED SWISS CHARD WITH FETA
This method of cooking chard was given to me (in very few words) from an organic farmer who was selling the first chard we ever bought. We tried it and could not believe how delicious this was. Delicious! Double this recipe if you are a large family of veggie eaters.
Provided by XANDISMOM
Categories Side Dish Vegetables Greens
Time 45m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease a baking sheet with olive oil.
- Toss the chard stems and onions in a bowl with 1 tablespoon olive oil. Season with salt and pepper to taste, and spread onto the prepared baking sheet.
- Bake in the preheated oven until the chard stems have softened and the onion is starting to brown on the corners, about 15 minutes. Toss the chard leaves with 2 tablespoons of olive oil, salt, and black pepper. Sprinkle the leaves over the stem mixture, then scatter the feta cheese over top.
- Return to the oven, and bake until the stems are tender, the leaves are beginning to crisp, and the feta is melted and golden, about 20 minutes.
Nutrition Facts : Calories 190.1 calories, Carbohydrate 6.8 g, Cholesterol 25.2 mg, Fat 16.3 g, Fiber 1.5 g, Protein 5.5 g, SaturatedFat 5.7 g, Sodium 439 mg, Sugar 3.4 g
SWISS STEAK
For dinner tonight, try Alton Brown's Swiss Steak cutlets from Good Eats on Food Network, cooked in bacon drippings and smothered in an oniony beef gravy.
Provided by Alton Brown
Categories main-dish
Time 3h15m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 325 degrees F.
- Cut the meat with the grain into 1/2-inch thick slices and season on both sides with the salt and pepper. Place the flour into a pie pan. Dredge the pieces of meat on both sides in the flour mixture. Tenderize the meat using a needling device, until each slice is 1/4-inch thick. Dredge the slices on both sides once more and set aside.
- Add enough of the bacon drippings or vegetable oil to just cover the bottom of a 4 to 5-quart Dutch oven set over medium-high heat. Once the oil begins to shimmer, add the steaks to the pan, being careful not to overcrowd. Cook until golden brown on both sides, approximately 2 minutes per side. Remove the steaks to a plate and repeat until all of the steaks have been browned.
- Remove the last steaks from the pot and add the onions, garlic, and celery. Saute for 1 to 2 minutes. Add the tomato paste and stir to combine. Next add the tomatoes, paprika, oregano, Worcestershire sauce and beef broth and stir to combine. Return the meat to the pot, submerging it in the liquid. Cover the pot and place it in the oven on the middle rack. Cook for 1 1/2 to 2 hours or until the meat is tender and falling apart.
SWISS POT ROAST
My family loves the taste of this tender roast. I love the fact that it's so easy to prepare-it even makes its own gravy. The house smells wonderful when this hearty main dish is cooking, so I'm apt to hear the question, 'How long until dinner?'-Darlene Brenden, Salem, Oregon
Provided by Taste of Home
Categories Dinner
Time 2h50m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a Dutch oven, brown roast on all sides in oil; drain. Add the potatoes, carrots and onion. In a large bowl, combine the flour, water, tomato sauce, bouillon, salt and pepper until smooth. Pour over the roast and vegetables. , Cover and bake at 325° for 2-1/2 to 3 hours or until the meat is tender.
Nutrition Facts : Calories 479 calories, Fat 18g fat (7g saturated fat), Cholesterol 111mg cholesterol, Sodium 472mg sodium, Carbohydrate 41g carbohydrate (8g sugars, Fiber 5g fiber), Protein 38g protein.
SO-TENDER SWISS STEAK
This fork-tender Swiss steak with rich gravy was an often-requested main dish around our house when I was growing up. Mom took pride in preparing scrumptious, hearty meals like this for our family and guests. -Linda McGinty, Parma, Ohio
Provided by Taste of Home
Categories Dinner
Time 2h30m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 325°. In a large shallow dish, combine flour, salt and pepper. Pound steak with a mallet to tenderize. Add meat, a few pieces at a time, and toss to coat., In an ovenproof Dutch oven, brown steak in oil on both sides. Arrange onion slices between layers of meat. Add water and Worcestershire sauce. , Cover and bake 2 to 2-1/2 hours or until meat is very tender. Remove to a serving platter and keep warm. , In a small bowl, combine flour, salt, pepper and broth until smooth; stir into pan juices. Bring to a boil over medium heat; cook and stir 2 minutes or until thickened. Serve steak and gravy with noodles or mashed potatoes, if desired. Freeze option: Freeze cooled beef mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little broth or water if necessary.
Nutrition Facts : Calories 213 calories, Fat 7g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 424mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 1g fiber), Protein 27g protein.
ROAST BEEF AND SWISS SANDWICH
No need for fresh buns or bread with this beefy sandwich. A Bisquick® batter bakes around the beef and cheese filling for a scrumptious hot sandwich.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h5m
Yield 6
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Grease bottom and sides of 8-inch square (2-quart) glass baking dish with shortening.
- In medium bowl, stir Bisquick mix, milk, mustard and egg until blended. Pour half of batter into baking dish. Top evenly with half of the roast beef and 1/2 cup of the cheese. Top with remaining roast beef. Pour remaining batter over roast beef.
- Bake uncovered 45 to 50 minutes or until golden brown and center is set. Sprinkle with remaining 1/2 cup cheese and the pepper. Let stand 5 minutes before serving.
Nutrition Facts : Calories 340, Carbohydrate 29 g, Cholesterol 75 mg, Fat 2, Fiber 1 g, Protein 18 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 630 mg, Sugar 4 g, TransFat 2 g
JOE'S SWISS ROAST
We had a large left-over Round Roast we needed to do something new with. I found a recipe for Swiss Steak and 'reconfigured' it to work. It turned out really good. Here it is! To save time, I used instant mashed potatoes, but if this turns you off, you can substitute with real. Also, I would imagine that any leftover beef would work in this recipe.
Provided by Smokin Joe of Wixom
Categories Roast Beef
Time 50m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a large plastic storage bag, add flour, 1/4 tsp salt, pepper, and shake to mix. Slice the round roast into four servings, about 3/8 inch thick and place in the bag with the flour mixture. Shake and massage the bag to coat the meat. Set aside.
- Add the oil to a large skillet and cook the onions, carrots and celery until the onions are translucent. Move the vegetables to the outside of the skillet and place the coated meat, and any remaining flour, in the center. Pan-fry the meat for about a minute on each side to slightly brown the meat. Add more oil if needed. Add the thyme, tomatoes and 1 cup water and reduce heat to medium low. Simmer for about 15 minutes. The liquid should reduce and thicken. Stir as needed to avoid sticking.
- Meanwhile, in a medium sauce pan, heat 1-1/4 cup water, milk, butter, garlic and 1/2 tsp salt to boiling. Remove from heat, add instant potatoes, stir and let set for a minute to fluff up.
- Plate the meat and potatoes, cover both with the tomato sauce, and enjoy!
Nutrition Facts : Calories 407.6, Fat 22, SaturatedFat 8.5, Cholesterol 89.8, Sodium 611.6, Carbohydrate 25.1, Fiber 3.5, Sugar 5.4, Protein 27.5
SWISS CHARD WITH ROASTED GARLIC
Steps:
- Preheat the oven to 350 degrees. Make a double layer of aluminum foil about 6 x 6 inches square. Place the garlic in the center and bring up the sides a little to form a cup. Drizzle over the olive oil and add the oregano, salt, and pepper. Bring the sides all the way up and twist together to make a firm seal. Place in the oven and roast for 20 to 25 minutes. The garlic should be tender and golden but not dark brown. Open the top so the garlic will stop cooking and set aside.
- Remove the leaves from the stalks of chard, finely chop the stalks and roughly shred the leaves. Set aside.
- In a large heavy skillet heat the oil over medium heat. Add the onion and chiles and stir for about 1 minute. Add the tomatos and cook, stirring, for about 3 minutes, then add the chard ribs and leaves, salt, and water. Cover the pan and cook, shaking the pan occasionally, for 10 minutes. Remove the lid, add the roasted garlic cloves, and increase the heat to high. Stirring occasionally, cook until the chard is tender but not watery, 8 to 10 minutes more. Taste for seasoning and serve immediately.
SWISS STEAK POT ROAST (SLOW COOKER)
This is somewhat based on an Alton Brown recipe, but of course I couldn't leave it alone... We like to serve this over noodles and the leftovers are great!
Provided by Dwynnie
Categories Roast Beef
Time 6h10m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Salt and pepper the roast, then dredge in flour.
- Heat oil in a pan and brown the roast on each side.
- Mix the rest of the ingredients in a crock pot.
- Place roast in crock pot and spoon sauce over the top.
- Cook on low for 6 hours.
Nutrition Facts : Calories 417.8, Fat 18.8, SaturatedFat 5.4, Cholesterol 99.8, Sodium 441.5, Carbohydrate 21, Fiber 3, Sugar 5.9, Protein 35.5
ROAST BEEF WITH SWISS
Arugula, a peppery green, gives this sandwich its bite. Now it's your turn. Chew slowly, and savor a delectable lunchtime idea.
Provided by My Food and Family
Categories Home
Time 5m
Yield 1 serving
Number Of Ingredients 5
Steps:
- Spread bread slices with aioli.
- Fill with remaining ingredients.
Nutrition Facts : Calories 380, Fat 16 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 60 mg, Sodium 1030 mg, Carbohydrate 37 g, Fiber 4 g, Sugar 4 g, Protein 26 g
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