Al's Recipes Copy&Paste
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Sunday Pork Roast
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1 (3-
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 cup vegetable oil
1 onion, thinly sliced
3 bay leaves
3 or 4 chicken bouillon cubes, crushed
2 garlic cloves, crushed
1 (10 3/4-
1/2 cup white wine
Sprinkle pork roast on all sides with salt, pepper, and garlic powder. Using a skillet over high heat, sear roast until brown in oil. Place roast in a slow cooker, and layer onions, bay leaves, crushed bouillon cubes, garlic, and cream of mushroom soup. Add the white wine and cover with enough water to cover all of the ingredients. Cook on the low setting for 8 hours.
Italian Meatloaf
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2 tablespoons extra-
1 red pepper, seeded, small diced
1 onion, diced
2 teaspoons (about 3 cloves) chopped garlic
1 pound ground beef
2 eggs
3/4 cup bread crumbs
1 cup grated Parmesan
1 tablespoon Worcestershire sauce
1 tablespoon balsamic vinegar
2 tablespoons chopped basil leaves
1 tablespoon chopped parsley leaves
1 teaspoon salt
1/2 teaspoon black pepper
1 cup marinara sauce
Preheat oven to 350F. Heat 1 tablespoon of the olive oil in a medium saute pan over medium heat and add the peppers, onions and garlic. Saute until just soft, remove to a plate and cool.
When the peppers and onions are cool, combine all of the remaining ingredients together except for the marinara. Pack the meat mixture into an oiled loaf pan, if you do not have a loaf pan, form the meat mixture into a loaf shape on an oiled oven tray or baking dish. Top with the marinara making sure to spread evenly over the top.
Bake for approximately 50 to 60 minutes or until an instant-