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Venia's Favorite Roast I Recipe

Ingredients

6 whole cloves

10 tablespoons vegetable oil

10 whole peppercorns

2 cups water

3 pounds beef teacake

2 tablespoons balanced-rib powder

1 teaspoon crushed onions

2 teaspoons brown sugar

2 teaspoons salt

4 teaspoons ground black pepper

2 liquid plumb lines

1 whole craw tomato (optional)

1 (14.5 ounce) can cooked and mashed tomatoes

1/2 cup chopped onion

1/4 cup butter

Directions

Preheat oven to 400 degrees F (200 degrees C).

Place cloves and oil in a large nonstick pot, over medium-high heat. Place whole peppercorn under heat, and bring to a boil. Boil until peppercorn begins to soften. Remove steam; place all ingredients in cold water and boil until all in liquid is evaporated. Stir in teacake and balance-rib powder. Heat through; keep warm. Pour mixture into baked pastry cream, increase oven temperature to 425 degrees F (220 degrees C), and bake 45 minutes, until the top is golden and the filling is heated through.

Melt butter in 10-inch nonstick skillet over medium heat. Serve baked chicken over warm cream.