Don Streekstra’s Mango Wasabi Roast

Don Streekstra’s Mango Wasabi Roast

3 to 4 lbs. beef roast

14.5 oz. can beef broth

10.25 oz. mango wasabi sauce

2 tbls. steak rub

2 tbls. minced garlic

1 tbls. olive oil.

Sear roast in hot frying pan containing olive oil. Combine beef broth, half of the sauce, minced garlic and steak rub and mix together. Inject remaining sauce into roast. Sprinkle remaining steak rub on exterior. Place in slow cooker and cook 6 to 8 hours.

Serves 6 to 8. <!–

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Ranch Pork Roast

Scroll down for my Freezer Food Friday post……

Ranch Pork Roast  

 

 

1  2-1/2- to 3-pound boneless pork shoulder roast

Nonstick cooking spray

1  pound new red-skinned potatoes, halved

1  10 3/4-ounce can condensed cream of chicken soup

1  8-ounce package cream cheese, cubed and softened

1  0.4-ounce envelope ranch dry salad dressing mix

  Freshly ground black pepper (optional)

 

 

1. Trim fat from meat. Lightly coat a large skillet with cooking spray; heat skillet over medium heat. In hot skillet brown roast on all sides. Remove from heat.

 

2. Place potatoes in a 3-1/2- or 4-quart slow cooker. Place meat over potatoes. In a medium bowl whisk together soup, cream cheese, and salad dressing mix. Spoon over meat and potatoes in cooker.

 

3. Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4-1/2 to 5 hours. Serve with freshly ground black pepper, if desired. Makes 6 servings.

 

4. Creamy Ranch Potatoes: Prepare as above, except omit pork roast, use 2-1/2 pounds potatoes, and substitute one 8-ounce carton dairy sour cream for cream cheese. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours. Stir before serving.

 

Makes about 6 (1 cup) servings.

 

Freezer Food Friday – French Toast Sticks

 

Welcome to Freezer Food Friday!

 

Today I have a breakfast recipe for you. Share a freezer recipe on your blog and come link it here.

 

 

 

 

French Toast Sticks

 

From Taste of Home’s Holiday & Celebrations Cookbook

 

These French toast sticks from out Test Kitchen are handy to have in the freezer for a hearty breakfast in an instant. They’re great for buffets because they can be eaten on the go.

 

 

SERVINGS 6 

 

6 slices day-old Texas toast

4 eggs

1 cup milk

2 tablespoons sugar

1 teaspoon vanilla extract

1/4 to 1/2 teaspoon ground cinnamon

1 cup crushed cornflakes, optional

Confectioners’ sugar, optional

Maple syrup

 

Cut each piece of bread into thirds; place in an ungreased 13-in. x 9-in. x 2-in. dish. In a large bowl, whisk the eggs, milk, sugar, vanilla and cinnamon. Pour over bread; soak for 2 minutes, turning once. Coat bread with cornflake crumbs on all sides if desired.

 

 Place in a greased 15-in. x 10-in. x 1-in. baking pan. Freeze until firm, about 45 minutes. Transfer to an airtight container or resealable freezer bag and store in the freezer.

 

 To bake, place desired number of frozen French toast sticks on a greased baking sheet. Bake at 425° for 8 minutes. Turn; bake 10-12 minutes longer or until golden brown. Sprinkle with confectioners’ sugar if desired. Serve with syrup. Yield: 1-1/2 dozen.