Quick, easy cooking for the amateur cheft

January 28, 2004

Crockpot Beef Burgundy (Beef Bourguignon)

  • 3 pounds beef chuck, boneless

  • 2 ounces flour

  • 1 large onion, cut into half-inch cubes

  • 2 tablespoons garlic powder (optional)

  • 1 cup fresh mushrooms, sliced

  • 1 cup beef broth

  • 1 cup burgundy wine

  • 1 bay leaf

  • 1/2 teaspoon dried thyme

  • Salt and pepper, to taste

Cut beef into 1-inch cubes or 2-inch strips, removing excess fat. Place flour in plate and lay meat on to coat on both sides. Add all ingredients to crockpot and cook on low heat for 8 to 10 hours or until meat is fork tender.

Serve over rice or wide noodles.

- Source: Judy Stains, culinary arts instructor at James Rumsey Technical Institute in Martinsburg, W.Va.

Pan-Grilled Fish

  • 1 filet of flounder, orange roughy or other mild, white fish

  • Lemon juice

  • Salt and pepper, to taste

  • 1 tablespoon olive oil

  • 1 tablespoon butter

Rinse fish and pat dry. Drizzle fish with lemon juice, and sprinkle with salt and pepper. Heat olive oil and butter in skillet over medium heat. Saut fish for about three minutes on each side, or until fish flakes when prodded with a fork.


- Source: Ron Berger, culinary instructor at the Franklin County Career and Technology Center in Chambersburg, Pa.

Roasted Chicken

  • 1 whole roaster chicken

  • 1 carrot, cut into half-inch cubes

  • 1 stalk celery, cut into half-inch cubes

  • 1 small onion, cut into half-inch cubes

  • Kosher salt

  • Pepper, to taste

Preheat oven to 400 degrees. Rinse chicken well inside and out. Pat dry. Place in roasting pan. Rub salt and pepper onto chicken skin. Put carrot, celery and onion inside cavity. Roast chicken, uncovered, at 400 degrees for about a half-hour to brown skin. Reduce heat to 325 degrees; cook chicken for about 15 to 20 minutes per pound, or until the meat's internal temperature reaches 160 degrees measured with a meat thermometer.

- Source: Judy Stains

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