INGREDIENTS
13 ozs
campbell's slow cooker sauces pot roast
3 lbs
pot roast
30 ozs
hash browns
1/4 c
onions
10 1/2 ozs
cream of mushroom soup
16 ozs
cream
2 cs
colby jack cheese
2 cs
rice krispies
6 Tbsps
butter
1 cup
wheat flour
1 cup
cornmeal
2/3 cup
granulated sugar
1 tsp
salt
3 1/2 tsp
baking powder
1/3 cup
butter
1 large
egg
1 cup
buttermilk
1 tsp
ground nutmeg
1 bottle
rose wine
14 g
lemon juice
1/2 cup
mint leaves
1 cup
papaya
1 cup
rice wine vinegar
1/4 cup
granulated sugar
1814 g
lamb shank
4
garlic bulb
1/4 cup
thyme
1 tbsp
rosemary
1 tbsp
cumin
4 tbsps
olive oil
454 g
potatoes
1361 g
rutabaga
1 head
garlic
1
egg
10 cups
flour
2 tbsps
butter
40
cherry tomatoes
2 cups
balsamic vinegar
1 gal
milk
1/2 cup
vinegar
1 cup
pecans
1 head
cabbage
1 medium
onion
2
granny smith apples
2 Ts
bacon grease
1/2 c
cider vinegar
1/2 c
water
3 Ts
sugar