6 skinless, boneless chicken breast halves
1/2 cup butter, melted
2 tablespoons cider vinegar
3 tablespoons Cajun seasoning
1 tablespoon chicken bouillon granules
1 cup chopped celery
1 cup chopped onion
1 cup chopped green olives
1/4 cup olive oil
3 teaspoons olive oil
1 teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried basil<|endoftext|>As long as you live, you will love this recipe!
1 pound ground beef
1 (1 ounce) package dry onion soup mix
1/2 cup vegetable oil
1 package (12 ounce) cans tomato paste
1 can tomato paste with juice
1 cup water
1/2 cup brown sugar
1/2 cup prepared Dijon mustard
1/2 cup butter
In a medium bowl, mix flour, salt, mustard, and water. Cover and refrigerate overnight.
Preheat oven to 400 degrees F (200 degrees C).
In a medium saucepan, heat oil over medium heat. Heat brown sugar over low heat. Mix in tomato paste. Stir in tomato paste, water, brown sugar, tomato paste, tomato paste, and butter. Mix together and pour mixture into the pan.
Allow meat to marinate. The meat must be covered from the outside in to prevent sticking.
Place roast in a roasting pan and pound 3 to 4 inches from the wall with a meat tenderizer.
Roast uncovered in the center of a 350 degree F (175 degree C) oven for about 45 minutes, or until internal temperature of meat reaches 145 degrees F (63 degrees C).
Remove roast from pan and place it on a foil lined baking sheet. Place over high heat and bring to a rapid heat.
Bake in preheated oven for about 20 minutes, or until internal temperature of meat reaches 145 degrees F (63 degrees C).
Remove roast from oven and vigorously brush with butter and brown sugar. Garnish with olive oil. Drizzle with mustard.
Place the roast on a baking sheet and brush with butter. Bake for another 3 to 4 minutes in the oven, then reduce the heat to 350 degrees F (175 degrees C) and continue to bake for 20 minutes.
Remove roast from oven and crumble into the pan. Sprinkle with cream cheese and parsley. Cover and cook for 5 minutes, or until the cheese is melted and the meat is cooked through.