English Emma Blooms

Coffee-Braised Pot Roast Makes:   8 servings Prep:   30 mins Bake:   2 hrs 30 mins to 2 hrs 45 mins 325°F Ingredients 3 pounds beef chuck pot roast 1 teaspoon salt 1/2 teaspoon ground black pepper 1 tablespoon vegetable oil 1 large onion, halved and sliced 1 green  sweet pepper, cut  into 2-inch pieces 3 cloves garlic , minced 3/4 cup beef broth 1 8 ounce can crushed pineapple (juice-pack) 1 tablespoon instant espresso or French roast coffee powder 1/4 teaspoon crushed red pepper 1/4 teaspoon ground allspice 2 pounds  sweet potatoes , peeled, halved lengthwise, and cut into 2-inch pieces Crushed red pepper (optional) Directions Preheat oven to 325 degrees F. Trim fat from meat. Rub meat with salt and black pepper. In a 6-quart Dutch oven brown roast on all sides in hot oil over medium-high heat. Transfer to a plate. Add onion, sweet pepper, and garlic to Dutch oven. Cook and stir for 4 t

Tomato-Herb Pot Roast Makes:   8 servings Prep:   30 mins Bake:   2 hrs 325°F Cook:   10 mins Ingredients 3 pounds boneless beef chuck pot roast 1/2 teaspoon salt 1/4 teaspoon ground black pepper 2 tablespoons olive oil 1 cup finely  chopped onion 4 cloves garlic , minced 1 15 ounce can tomato sauce 1 tablespoon tomato paste 1/2 cup dry red wine or beef broth 1/4 cup snipped fresh Italian (flat-leaf) parsley 1/4 cup pitted, quartered  Kalamata olives 2 anchovy fillets, patted dry and finely chopped 2 15 ounce cans cannellini beans, rinsed and drained Cracked black pepper 2 tablespoons finely  shredded Parmesan cheese Snipped fresh Italian (flat-leaf) parsley Directions Preheat oven to 325 degrees F. Trim fat from meat. Season meat with salt and 1/4 teaspoon black pepper. In a 6-quart Dutch oven brown roast on all sides in 1 tablespoon hot oil over medium-high heat. Transfer to a

Herbed Chicken & Tomatoes Ingredients Serves: 6 • 8 ounces pasta, such as spaghetti or linguine • 1 1/2 teaspoons McCormick Gourmet™ Basil • 1 1/2 teaspoons McCormick Gourmet™ Garlic Powder, California • 1 teaspoon McCormick Gourmet™ Rosemary, Crushed • 3 tablespoons flour, divided • 1 1/2 pounds thin-sliced boneless skinless chicken breasts • 2 to 3 tablespoons vegetable oil, divided • 1 small onion, finely chopped • 1 can (14 1/2 ounces) petite diced tomatoes, drained • 1 1/2 cups Kitchen Basics® Unsalted Chicken Stock • 2 tablespoons fat free half-and-half Directions 10 mins Prep time 25 mins Cook time • Cook pasta as directed on package. Drain well. Meanwhile, mix seasonings in shallow dish. Reserve 2 teaspoons. Stir 2 tablespoons of the flour into remaining seasoning mixture in dish. Coat chicken in seasoned flour. Discard any remaining seasoned flour. • Heat 1 tablespoon of the oil in large nonstick skillet on medium heat. Add chicken in batches; cook 2

Garlic-Bacon Pot Roast Makes:   8 servings Serving Size:   ounces meat, 2/3 cup vegetables Prep:   20 mins Bake:   2 hrs 30 mins to 2 hrs 45 mins 325°F Cook:   30 mins Ingredients 3 pounds beef chuck pot roast 1/2 teaspoon kosher salt 1/4 teaspoon freshly cracked black pepper 2 tablespoons olive oil 6 slices applewood smoked bacon, diced 1 1/2 cups coarsely  chopped onion 8 cloves garlic , smashed 1 14 1/2 ounce can reduced-sodium beef broth 2 tablespoons snipped  fresh thyme 1 tablespoon snipped  fresh rosemary 3 medium carrots, cut into 2-inch pieces 10 small red and/or yellow  new potatoes , quartered Fresh thyme  sprigs Directions Preheat oven to 325 degrees F. Trim fat from meat; season with salt and pepper. In a 6-quart Dutch oven brown roast on all sides in hot oil over medium-high heat. Transfer to a plate. Add bacon to oil in Dutch oven. Cook until browned, stirring occasionally. Tra

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Author: Cookies & Cups Ingredients For the Crust: • 1 lb. salted butter room temp • 1 cup sugar • 1½ cups powdered sugar • 2 Tbs vanilla OR - I used Princess Cake Emulsion.. • 4 cups AP flour For the Filling: • 1 bag (14 oz.) caramel candies (about 50 individual caramels), unwrapped • ⅓ cup milk or cream • ½ teaspoon vanilla • *1 T. coarse sea salt (optional) Instructions To make the crust: • Preheat oven to 325° • In a large bowl, combine the butter and sugars. Using mixer on medium speed, beat together until creamy. Add the vanilla and beat until combined. Sift the flour into the butter mixture and beat on low speed until a smooth soft dough forms. • Spray a 9x13 inch baking pan lightly with non-stick cooking spray. Press one-third of the dough evenly into the pan to form a bottom crust. Wrap remaining dough in plastic wrap and chill in refrigerator. • Bake crust until firm and the edges are a pale golden brown approx 20 minut

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