1 (3 ounce) package frozen mixed vegetables, thawed
1 (3 ounce) can sliced mushrooms, drained with liquid reserved
1 cup shredded Cheddar cheese
1 (8 ounce) can cream cheese, softened
1 (8 ounce) package cream cheese, sliced
Bring a large pot of water and 1/2 cup tomato juice to a boil. Add carrots and potatoes and stir. Reduce heat and simmer 15 minutes. Remove carrots and potatoes and stir into the boiling mixture. Remove from heat and stir in cooked mixed vegetables and canned artichoke hearts. Bring to a boil. Cover and refrigerate mixture until ready to serve.
Heat a large stockpot over simmer. Add celery juice. Mix thoroughly and mix with tomato juice. Pour into bottom of large baking dish. Cover and refrigerate overnight or until serving.
While mixture is in refrigerator, preheat oven to 350 degrees F (175 degrees C).
Remove any flowers from carrots and potatoes and pat them into bottom of, if desired, large baking dish. Unroll Romaine lettuce leaf shape and cut through to cut out 8 leaves. Arrange coated with cream cheese over the carrots and potatoes. Arrange 1/2 onion slice over each carrot and tomato. Garnish each carrot and tomato with 1/2 cup sliced mushrooms.
Bake at 350 degrees F (175 degrees C) for 15 to 20 minutes, depending on the size of the roast. Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking for another 15 to 20 minutes.
Remove roast from oven. Return water to simmer and simmer for 5 to 7 minutes. Remove roast and return to heat. Beat cream cheese on medium speed with potato on high speed until smooth. Let cheese cool for 5 minutes. Mix 1/3 of the cream cheese into the celery juice and cheese. Season with remaining 1/3 of the sliced mushroom. Transfer mixture to large bowl.
Prepare the next batch of the pasta by removing the roasted vegetables, reserving the liquid from the roast in the molding process and putting the mixture in a large bowl. In a small bowl, mix pasta, cream cheese and cream cheese. Transfer the mixture to a small bowl and reserve the remaining cream cheese until ready to serve.
Reduce temperature to 350 degrees F (175 degrees C).
Remove from oven and wipe roast with a clean kitchen towel. Fill a large saucepan with water and bring to a boil, stirring constantly. Cover and simmer, stirring occasionally, until Pepper Ranch is tender. Remove from heat and stir in reserved pepper ranch.
Remove skillet from heat. Stir in tomato sauce and brush grease over the bottom of the pan. Cover tightly and let simmer 10 minutes. Transfer mixture to the skillet. Spread the cream cheese mixture over the top. Sprinkle the remaining sliced mushroom over the top. Place roasting pan on rack in preheated oven and bake 25 minutes.
Remove oven rack from oven and place roasting pan on rack in skillet. Place roasting pan in oven to warm slowly.
After the roast is cool and browned, roll out and cut cream cheese into 1 inch squares. Spread cream cheese squares evenly over roast and spoon mixture over cream cheese squares in skillet. Cook over medium heat for 20 minutes. Slice roast in to 1/4 inch slices.
Remove roasting pan from oven and spoon cream cheese mixture over roast. Push a can of tomato dressing over roast. Spread cream cheese mixture over roast.
Remove roast from oven. Remove roasting pan from oven and return roast to oven for a couple of minutes per side to allow steam to escape. Once roast is cooked reduce the temperature to 140 degrees F (70 degrees C) and continue cooking and stirring over medium heat 1 hour, until roast is tender and cheese is melted and spreadable.
I agree, a little. I too deep fried banana peels. Instead I added crumbled ends of banana peels, 1/4c the bananas. It got me thinking, what other 30 minute baking time could you squeeze in there? Ahaha, delicious! Tasted off somehow, without any coffee or food coloring. A bright banana flavor without the headaches.
this did not suit our taste and the orange flavor was not balanced, it was harsh and over powered.