4 Servings
Uncategorized
Meats Ireland Butter Wine Red wine
3 lb Sirn roast
2 fl Whiskey
10 fl wine
1 oz ter
2 oz ur
Salt and per
Preheat oven to 180C/350F. Wipe meat, season and place in a roasting pan. Place pan in oven and cook for one hour. Add the whiskey and wine to the pan. Cook for a further hour, basting once more. Remove the roast from the pan, place on a serving dish and keep warm. Pour off excess fat from the meat juices, adding water to bring to about 15 oz. Beat the butter into the flour to form a smooth paste. Add a little of the juices to this and mix well, then pour onto juices, mixing again, and bring to the boil. Simmer gently for 2-3 minutes to cook flour. Correct the seasoning. If the sauce is too thick, add a little more water. Serve separately in a gravy boat. Jacket or mashed potatoes, and a cooked green vegetable (possibly broccoli) go well with this, since the sauce is so rich. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Showing posts with label Roast. Show all posts
Showing posts with label Roast. Show all posts
Easy Roast Beef
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6 Servings
Beef American
Roast Dinner American Easy Beef flour butter garlic powder Main Dish Winter Comforting
4 pound chuck or shoulder f roast
3/4 cup ur (more or less)
t to taste
per to taste
lic powder to taste (optional)
8 patties ter
1 cup water
Dredge a 4 pound chuck or shoulder beef roast with a mixture of flour, salt and pepper. Place 3 or 4 patties of butter in bottom of roaster pan. Put meat in pan and put 3 or 4 patties of butter on top of meat. Bake at 350 degrees F for one hour, uncovered. Add 1 cup of water, cover and bake for 2 more hours at 250 degrees F. -- Notes -- This recipe works equally well with other inexpensive cuts of beef like the Eye of Round Roast, Bottom Round or Rump Roast, and the Top or inside Round Roast. For even richer and more savory pan juices, and eventually gravy, try substituting Beef Broth or Beef Consomme for the water. For a complete meal, add your favorite vegetables (onions, potatoes, carrots, celery, mushroom, etc.) and once cooked, simply season and thicken the pan juices, and your meal is finished.
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6 Servings
Beef American
Roast Dinner American Easy Beef flour butter garlic powder Main Dish Winter Comforting
4 pound chuck or shoulder f roast
3/4 cup ur (more or less)
t to taste
per to taste
lic powder to taste (optional)
8 patties ter
1 cup water
Dredge a 4 pound chuck or shoulder beef roast with a mixture of flour, salt and pepper. Place 3 or 4 patties of butter in bottom of roaster pan. Put meat in pan and put 3 or 4 patties of butter on top of meat. Bake at 350 degrees F for one hour, uncovered. Add 1 cup of water, cover and bake for 2 more hours at 250 degrees F. -- Notes -- This recipe works equally well with other inexpensive cuts of beef like the Eye of Round Roast, Bottom Round or Rump Roast, and the Top or inside Round Roast. For even richer and more savory pan juices, and eventually gravy, try substituting Beef Broth or Beef Consomme for the water. For a complete meal, add your favorite vegetables (onions, potatoes, carrots, celery, mushroom, etc.) and once cooked, simply season and thicken the pan juices, and your meal is finished.
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Grilled Roast Chicken
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5 Servings
Chicken BBQ
Main Dish Grill Roast Summer BBQ Chicken Dinner Winter Light Spicy (Hot)
1 ea Large Whole er
-- Rub Ingredients--
5 tablespoon wn sugar
5 tablespoon rika
2 tablespoon soned salt
2 tablespoon li powder
1 tablespoon lic powder
1 tablespoon in
1 teaspoon per
1 teaspoon pepper
Wash Chicken inside and out. Mix all the rub ingredients well. Place 2 tablespoons of rub inside bird and shake to distribute rub. Rub the outside with more of the seasoning. Let stand 1 hour. Place charcoal on sides of grill and a drip pan made of foil down the middle. When coals are hot place chicken in middle of grill. Cover and leave for 1 hour and 15 min. Try not to open grill often becasue this lets the heat out and increases the cook time . Open vents on grill to maximum for highest heat. Test chicken in the middle of breast. I like to take the chicken off the grill when it reaches 175 and cover with foil for 15 min. The chicken will continue to cook and will reach 185 which is considered done during the rest time. This prevents the breast meat from drying out.
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5 Servings
Chicken BBQ
Main Dish Grill Roast Summer BBQ Chicken Dinner Winter Light Spicy (Hot)
1 ea Large Whole er
-- Rub Ingredients--
5 tablespoon wn sugar
5 tablespoon rika
2 tablespoon soned salt
2 tablespoon li powder
1 tablespoon lic powder
1 tablespoon in
1 teaspoon per
1 teaspoon pepper
Wash Chicken inside and out. Mix all the rub ingredients well. Place 2 tablespoons of rub inside bird and shake to distribute rub. Rub the outside with more of the seasoning. Let stand 1 hour. Place charcoal on sides of grill and a drip pan made of foil down the middle. When coals are hot place chicken in middle of grill. Cover and leave for 1 hour and 15 min. Try not to open grill often becasue this lets the heat out and increases the cook time . Open vents on grill to maximum for highest heat. Test chicken in the middle of breast. I like to take the chicken off the grill when it reaches 175 and cover with foil for 15 min. The chicken will continue to cook and will reach 185 which is considered done during the rest time. This prevents the breast meat from drying out.
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Sunday Pot Roast
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8 Servings
Beef American
Slow cook Easy Carrots Potatoes Broth Red Wine Garlic Onion Beef Rump Roast Braise American Dinner Pot Roast Rainy Day Food Main Dish Winter Comforting
3 tablespoons ve oil
1 4-pound rump roast, boned
3 medium ons, coarsely chopped
2 tablespoons Hungarian sweet rika
2 leaves
1 teaspoon dried emary
1 teaspoon dried gano
1 teaspoon dried me
4 cloves lic, crushed
2 cup wine (or if you prefer, 1 cup wine and 1 cup water)
2 cups beef th
2 pounds new atoes, scrubbed
8 rots, cut into 1-1/2-inch-thick pieces
Coarse t to taste
Freshly ground ck pepper to taste
Heat oven to 300 degrees F. Liberally season roast with salt and pepper. Heat olive oil over medium-high heat in a 6-quart Dutch oven or other heavy bottomed oven-proof pan. Sear roast until well-browned on all sides. Remove roast from pan and reduce heat to medium. Add onion and cook for 10 minutes, stirring frequently. Add paprika, bay leaf, rosemary, oregano, thyme, and garlic, cook 1 minute. Add wine and 1 1/2 cups of the broth, bring to a boil. Add potatoes and carrots, return roast to pan, season with salt and pepper. If the liquid doesn't cover the roast and vegetables, add more stock until it just does. Continue to heat until it simmers. Place a large piece of foil over the pan and cover tightly with a lid; transfer the pan to the oven and cook for 2 1/2 hours. Uncover, turn the roast over, cover and cook for another 1 1/2 hours or until beef is fully tender and a meat fork or sharp knife easily slips in and out of the meat (fork-tender). Transfer roast to a carving board; tent with foil to keep warm. Transfer vegetables to a deep serving platter; loosely cover to keep warm. Allow liquid in the pot to settle about 5 minutes, then use a wide spoon to skim the fat off the surface; discard bay leaves. Boil over high heat until reduced to desired consistency. Check and adjust seasoning. Slice the roast (or pull apart with fork) and arrange on the deep serving platter with the vegetables. drizzle with some of the sauce, and serve the extra sauce on the side. Makes 6 to 8 servings.
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8 Servings
Beef American
Slow cook Easy Carrots Potatoes Broth Red Wine Garlic Onion Beef Rump Roast Braise American Dinner Pot Roast Rainy Day Food Main Dish Winter Comforting
3 tablespoons ve oil
1 4-pound rump roast, boned
3 medium ons, coarsely chopped
2 tablespoons Hungarian sweet rika
2 leaves
1 teaspoon dried emary
1 teaspoon dried gano
1 teaspoon dried me
4 cloves lic, crushed
2 cup wine (or if you prefer, 1 cup wine and 1 cup water)
2 cups beef th
2 pounds new atoes, scrubbed
8 rots, cut into 1-1/2-inch-thick pieces
Coarse t to taste
Freshly ground ck pepper to taste
Heat oven to 300 degrees F. Liberally season roast with salt and pepper. Heat olive oil over medium-high heat in a 6-quart Dutch oven or other heavy bottomed oven-proof pan. Sear roast until well-browned on all sides. Remove roast from pan and reduce heat to medium. Add onion and cook for 10 minutes, stirring frequently. Add paprika, bay leaf, rosemary, oregano, thyme, and garlic, cook 1 minute. Add wine and 1 1/2 cups of the broth, bring to a boil. Add potatoes and carrots, return roast to pan, season with salt and pepper. If the liquid doesn't cover the roast and vegetables, add more stock until it just does. Continue to heat until it simmers. Place a large piece of foil over the pan and cover tightly with a lid; transfer the pan to the oven and cook for 2 1/2 hours. Uncover, turn the roast over, cover and cook for another 1 1/2 hours or until beef is fully tender and a meat fork or sharp knife easily slips in and out of the meat (fork-tender). Transfer roast to a carving board; tent with foil to keep warm. Transfer vegetables to a deep serving platter; loosely cover to keep warm. Allow liquid in the pot to settle about 5 minutes, then use a wide spoon to skim the fat off the surface; discard bay leaves. Boil over high heat until reduced to desired consistency. Check and adjust seasoning. Slice the roast (or pull apart with fork) and arrange on the deep serving platter with the vegetables. drizzle with some of the sauce, and serve the extra sauce on the side. Makes 6 to 8 servings.
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Boston Butt Roast
4 Servings
roast Southern
meat cajun hickory main dish holiday cooking smoke roast Southern
1 Boston Butt Roast
1 Hickory Smoke t
1 Cajun soning
1 Carribean soning
Combine dry ingredients and use as a rub for the roast. Wrap the roast in tin foil and bake on 250 degrees for 14 hours.
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roast Southern
meat cajun hickory main dish holiday cooking smoke roast Southern
1 Boston Butt Roast
1 Hickory Smoke t
1 Cajun soning
1 Carribean soning
Combine dry ingredients and use as a rub for the roast. Wrap the roast in tin foil and bake on 250 degrees for 14 hours.
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Sunday Pot Roast
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8 Servings
Beef American
Slow cook Easy Carrots Potatoes Broth Red Wine Garlic Onion Beef Rump Roast Braise American Dinner Pot Roast Rainy Day Food Main Dish Winter Comforting
3 tablespoons ve oil
1 4-pound rump roast, boned
3 medium ons, coarsely chopped
2 tablespoons Hungarian sweet rika
2 leaves
1 teaspoon dried emary
1 teaspoon dried gano
1 teaspoon dried me
4 cloves lic, crushed
2 cup wine (or if you prefer, 1 cup wine and 1 cup water)
2 cups beef th
2 pounds new atoes, scrubbed
8 rots, cut into 1-1/2-inch-thick pieces
Coarse t to taste
Freshly ground ck pepper to taste
Heat oven to 300 degrees F. Liberally season roast with salt and pepper. Heat olive oil over medium-high heat in a 6-quart Dutch oven or other heavy bottomed oven-proof pan. Sear roast until well-browned on all sides. Remove roast from pan and reduce heat to medium. Add onion and cook for 10 minutes, stirring frequently. Add paprika, bay leaf, rosemary, oregano, thyme, and garlic, cook 1 minute. Add wine and 1 1/2 cups of the broth, bring to a boil. Add potatoes and carrots, return roast to pan, season with salt and pepper. If the liquid doesn't cover the roast and vegetables, add more stock until it just does. Continue to heat until it simmers. Place a large piece of foil over the pan and cover tightly with a lid; transfer the pan to the oven and cook for 2 1/2 hours. Uncover, turn the roast over, cover and cook for another 1 1/2 hours or until beef is fully tender and a meat fork or sharp knife easily slips in and out of the meat (fork-tender). Transfer roast to a carving board; tent with foil to keep warm. Transfer vegetables to a deep serving platter; loosely cover to keep warm. Allow liquid in the pot to settle about 5 minutes, then use a wide spoon to skim the fat off the surface; discard bay leaves. Boil over high heat until reduced to desired consistency. Check and adjust seasoning. Slice the roast (or pull apart with fork) and arrange on the deep serving platter with the vegetables. drizzle with some of the sauce, and serve the extra sauce on the side. Makes 6 to 8 servings.
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8 Servings
Beef American
Slow cook Easy Carrots Potatoes Broth Red Wine Garlic Onion Beef Rump Roast Braise American Dinner Pot Roast Rainy Day Food Main Dish Winter Comforting
3 tablespoons ve oil
1 4-pound rump roast, boned
3 medium ons, coarsely chopped
2 tablespoons Hungarian sweet rika
2 leaves
1 teaspoon dried emary
1 teaspoon dried gano
1 teaspoon dried me
4 cloves lic, crushed
2 cup wine (or if you prefer, 1 cup wine and 1 cup water)
2 cups beef th
2 pounds new atoes, scrubbed
8 rots, cut into 1-1/2-inch-thick pieces
Coarse t to taste
Freshly ground ck pepper to taste
Heat oven to 300 degrees F. Liberally season roast with salt and pepper. Heat olive oil over medium-high heat in a 6-quart Dutch oven or other heavy bottomed oven-proof pan. Sear roast until well-browned on all sides. Remove roast from pan and reduce heat to medium. Add onion and cook for 10 minutes, stirring frequently. Add paprika, bay leaf, rosemary, oregano, thyme, and garlic, cook 1 minute. Add wine and 1 1/2 cups of the broth, bring to a boil. Add potatoes and carrots, return roast to pan, season with salt and pepper. If the liquid doesn't cover the roast and vegetables, add more stock until it just does. Continue to heat until it simmers. Place a large piece of foil over the pan and cover tightly with a lid; transfer the pan to the oven and cook for 2 1/2 hours. Uncover, turn the roast over, cover and cook for another 1 1/2 hours or until beef is fully tender and a meat fork or sharp knife easily slips in and out of the meat (fork-tender). Transfer roast to a carving board; tent with foil to keep warm. Transfer vegetables to a deep serving platter; loosely cover to keep warm. Allow liquid in the pot to settle about 5 minutes, then use a wide spoon to skim the fat off the surface; discard bay leaves. Boil over high heat until reduced to desired consistency. Check and adjust seasoning. Slice the roast (or pull apart with fork) and arrange on the deep serving platter with the vegetables. drizzle with some of the sauce, and serve the extra sauce on the side. Makes 6 to 8 servings.
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Great Pot Roast
A boneless beef pot roast is sprinkled with Italian dressing mix and au jus gravy mix, then cooked in the crock pot with potatoes and carrots.
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Succulent Beef Roast
Dinner couldn't be simpler than this garlic flavored beef roast--just fill the crock pot and come home to a hot, delicous meal.
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Beef Roast In Beer
4 Servings
Beef American
Crock Pot Main Dish Beef American
1 f Roast
1 package on Soup Mix
1 package wn Cravy Mix
1 bottle Dark r
Brown roast on both sides briefly on a hot pan. While that is getting going, mix the beer, gravy and onion soup mix in the crock pot. Crank it up to high, add the roast and cook for ~4 hours or until you can't stand it any more.
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Beef American
Crock Pot Main Dish Beef American
1 f Roast
1 package on Soup Mix
1 package wn Cravy Mix
1 bottle Dark r
Brown roast on both sides briefly on a hot pan. While that is getting going, mix the beer, gravy and onion soup mix in the crock pot. Crank it up to high, add the roast and cook for ~4 hours or until you can't stand it any more.
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Sunday Pot Roast
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8 Servings
Beef
American
Slow cook Easy Carrots Potatoes Broth Red Wine Garlic Onion Beef Rump Roast Braise American Dinner Pot Roast Rainy Day Food Main Dish
3 tablespoons ve oil
1 4-pound rump roast, boned
3 medium ons, coarsely chopped
2 tablespoons Hungarian sweet rika
2 leaves
1 teaspoon dried emary
1 teaspoon dried gano
1 teaspoon dried me
4 cloves lic, crushed
2 cup wine (or if you prefer, 1 cup wine and 1 cup water)
2 cups beef th
2 pounds new atoes, scrubbed
8 rots, cut into 1-1/2-inch-thick pieces
Coarse t to taste
Freshly ground ck pepper to taste
Heat oven to 300 degrees F. Liberally season roast with salt and pepper. Heat olive oil over medium-high heat in a 6-quart Dutch oven or other heavy bottomed oven-proof pan. Sear roast until well-browned on all sides. Remove roast from pan and reduce heat to medium. Add onion and cook for 10 minutes, stirring frequently. Add paprika, bay leaf, rosemary, oregano, thyme, and garlic, cook 1 minute. Add wine and 1 1/2 cups of the broth, bring to a boil. Add potatoes and carrots, return roast to pan, season with salt and pepper. If the liquid doesn't cover the roast and vegetables, add more stock until it just does. Continue to heat until it simmers. Place a large piece of foil over the pan and cover tightly with a lid; transfer the pan to the oven and cook for 2 1/2 hours. Uncover, turn the roast over, cover and cook for another 1 1/2 hours or until beef is fully tender and a meat fork or sharp knife easily slips in and out of the meat (fork-tender). Transfer roast to a carving board; tent with foil to keep warm. Transfer vegetables to a deep serving platter; loosely cover to keep warm. Allow liquid in the pot to settle about 5 minutes, then use a wide spoon to skim the fat off the surface; discard bay leaves. Boil over high heat until reduced to desired consistency. Check and adjust seasoning. Slice the roast (or pull apart with fork) and arrange on the deep serving platter with the vegetables. drizzle with some of the sauce, and serve the extra sauce on the side. Makes 6 to 8 servings.
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8 Servings
Beef
American
Slow cook Easy Carrots Potatoes Broth Red Wine Garlic Onion Beef Rump Roast Braise American Dinner Pot Roast Rainy Day Food Main Dish
3 tablespoons ve oil
1 4-pound rump roast, boned
3 medium ons, coarsely chopped
2 tablespoons Hungarian sweet rika
2 leaves
1 teaspoon dried emary
1 teaspoon dried gano
1 teaspoon dried me
4 cloves lic, crushed
2 cup wine (or if you prefer, 1 cup wine and 1 cup water)
2 cups beef th
2 pounds new atoes, scrubbed
8 rots, cut into 1-1/2-inch-thick pieces
Coarse t to taste
Freshly ground ck pepper to taste
Heat oven to 300 degrees F. Liberally season roast with salt and pepper. Heat olive oil over medium-high heat in a 6-quart Dutch oven or other heavy bottomed oven-proof pan. Sear roast until well-browned on all sides. Remove roast from pan and reduce heat to medium. Add onion and cook for 10 minutes, stirring frequently. Add paprika, bay leaf, rosemary, oregano, thyme, and garlic, cook 1 minute. Add wine and 1 1/2 cups of the broth, bring to a boil. Add potatoes and carrots, return roast to pan, season with salt and pepper. If the liquid doesn't cover the roast and vegetables, add more stock until it just does. Continue to heat until it simmers. Place a large piece of foil over the pan and cover tightly with a lid; transfer the pan to the oven and cook for 2 1/2 hours. Uncover, turn the roast over, cover and cook for another 1 1/2 hours or until beef is fully tender and a meat fork or sharp knife easily slips in and out of the meat (fork-tender). Transfer roast to a carving board; tent with foil to keep warm. Transfer vegetables to a deep serving platter; loosely cover to keep warm. Allow liquid in the pot to settle about 5 minutes, then use a wide spoon to skim the fat off the surface; discard bay leaves. Boil over high heat until reduced to desired consistency. Check and adjust seasoning. Slice the roast (or pull apart with fork) and arrange on the deep serving platter with the vegetables. drizzle with some of the sauce, and serve the extra sauce on the side. Makes 6 to 8 servings.
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Winter Pot Roast
6 Servings
Beef
American
Winter Slow cook Main Dish Beef American
2 1/2 lbs f roast
2 tablespoons ak sauce
2 Medium ons thinly sliced
15 oz Can ato sauce
1 cup sup
1 teaspoon t
2 teaspoons ar
1/4 teaspoon per
1 1/2 tablespoons Pure seradish
8 New atoes
Combine all ingredients except roast and potatoes. Pour over roast in a 1-gallon freezer bag. Seal and freeze. Thaw and place the contents into Crock-Pot. Cover and cook on low for 6 to 8 hours. Check every few hours to make sure there is enough fluid. Cut meat into cubes and put back into sauce. Serve on boiled potatoes topped with chopped parsley.
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Beef
American
Winter Slow cook Main Dish Beef American
2 1/2 lbs f roast
2 tablespoons ak sauce
2 Medium ons thinly sliced
15 oz Can ato sauce
1 cup sup
1 teaspoon t
2 teaspoons ar
1/4 teaspoon per
1 1/2 tablespoons Pure seradish
8 New atoes
Combine all ingredients except roast and potatoes. Pour over roast in a 1-gallon freezer bag. Seal and freeze. Thaw and place the contents into Crock-Pot. Cover and cook on low for 6 to 8 hours. Check every few hours to make sure there is enough fluid. Cut meat into cubes and put back into sauce. Serve on boiled potatoes topped with chopped parsley.
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Easy Roast Beef
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6 Servings
Beef
American
Roast Dinner American Easy Beef flour butter garlic powder Main Dish
4 pound chuck or shoulder f roast
3/4 cup ur (more or less)
t to taste
per to taste
lic powder to taste (optional)
8 patties ter
1 cup water
Dredge a 4 pound chuck or shoulder beef roast with a mixture of flour, salt and pepper. Place 3 or 4 patties of butter in bottom of roaster pan. Put meat in pan and put 3 or 4 patties of butter on top of meat. Bake at 350 degrees F for one hour, uncovered. Add 1 cup of water, cover and bake for 2 more hours at 250 degrees F. -- Notes -- This recipe works equally well with other inexpensive cuts of beef like the Eye of Round Roast, Bottom Round or Rump Roast, and the Top or inside Round Roast. For even richer and more savory pan juices, and eventually gravy, try substituting Beef Broth or Beef Consomme for the water. For a complete meal, add your favorite vegetables (onions, potatoes, carrots, celery, mushroom, etc.) and once cooked, simply season and thicken the pan juices, and your meal is finished.
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6 Servings
Beef
American
Roast Dinner American Easy Beef flour butter garlic powder Main Dish
4 pound chuck or shoulder f roast
3/4 cup ur (more or less)
t to taste
per to taste
lic powder to taste (optional)
8 patties ter
1 cup water
Dredge a 4 pound chuck or shoulder beef roast with a mixture of flour, salt and pepper. Place 3 or 4 patties of butter in bottom of roaster pan. Put meat in pan and put 3 or 4 patties of butter on top of meat. Bake at 350 degrees F for one hour, uncovered. Add 1 cup of water, cover and bake for 2 more hours at 250 degrees F. -- Notes -- This recipe works equally well with other inexpensive cuts of beef like the Eye of Round Roast, Bottom Round or Rump Roast, and the Top or inside Round Roast. For even richer and more savory pan juices, and eventually gravy, try substituting Beef Broth or Beef Consomme for the water. For a complete meal, add your favorite vegetables (onions, potatoes, carrots, celery, mushroom, etc.) and once cooked, simply season and thicken the pan juices, and your meal is finished.
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Perfect Pork Roast
Pork
Cajun
Meats Main dishes Cajun Garlic Carrot Potato Mushrooms Pork Dinner
1 Rolled k roast
1 Env. jus mix
Turnips, rots, potatoes
2 Cloves lic
ur for dusting
Salt and per to taste
hrooms optional
Stuff garlic into roast. Pat flour, salt, pepper on roast, coating well all over. Place roast in pan and bake for 1 hr. at 425 F. Mix up au jus gravy mix according to directions, pour over roast. Arrange peeled and prepared vegetables around roast, and bake additional 1 1/2 to 2 hrs.
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Cajun Pork Roast
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6 Servings
Pork
American
Winter Summer Spring Fall Bake Main Dish American Pork Dinner
2 pound k loin roast
3 tablespoons rika
1/2 teaspoon enne pepper
1 tablespoon lic powder
2 teaspoons me
2 teaspoons gano
1/2 teaspoon t
1/2 teaspoon te pepper
1/2 teaspoon in
1/4 teaspoon meg
Combine all seasonings and rub well over all surfaces of roast. Place roast in shallow pan and roast in 350 degree F. oven for about 45 minutes, until internal temperature is 150 degrees F. Remove from oven, let rest 5-10 minutes before slicing.
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6 Servings
Pork
American
Winter Summer Spring Fall Bake Main Dish American Pork Dinner
2 pound k loin roast
3 tablespoons rika
1/2 teaspoon enne pepper
1 tablespoon lic powder
2 teaspoons me
2 teaspoons gano
1/2 teaspoon t
1/2 teaspoon te pepper
1/2 teaspoon in
1/4 teaspoon meg
Combine all seasonings and rub well over all surfaces of roast. Place roast in shallow pan and roast in 350 degree F. oven for about 45 minutes, until internal temperature is 150 degrees F. Remove from oven, let rest 5-10 minutes before slicing.
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Herb-rubbed Rib Roast
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8 Servings
Beef
American
Parsley Mustard Garlic Holidays Meats Beef American
1 4 lb. f rib roast; at room temperature
1 clove lic; cut in half
1/4 cup Country-style on mustard
3/4 cup Chopped fresh sley
1 1/2 tablespoons Chopped fresh rosemay (or 1 1/2 tsp. dried emary)
2 cloves lic; finely chopped
1 tablespoon Olive or etable oil
PEPPERY SERADISH SAUCE
1 cup uced-fat or regular sour
1 tablespoon seradish sauce; plus
1 teaspoon seradish sauce
1 tablespoon Country-style on mustard; plus
1 teaspoon Country-style on mustard
1/4 teaspoon Coarsely und pepper
Heat oven to 325 degrees F. Place beef, fat side up, on rack in shallow roasting pan. Rub garlic halves over beef. Spread mustard over top and sides of beef. Mix remaining ingredients except oil; stir in oil. Spread herb mixture over top and sides of beef. Insert meat thermometer so tip is in center of thickest part of beef and does not touch bone. Roast uncovered 1 1/2 to 2 hours for medium doneness (155 degrees). Cover beef loosely with aluminum foil tent and let stand about 15 minutes before carving. (Temperature will rise about F degrees.) Serve with Peppery Horseradish Sauce. Peppery Horseradish Sauce: Mix all ingredients. Cover and refrigerate at least 1 hour to blend flavors. About 1 cup sauce. Typed in MMFormat by cjhartlin~~at;msn.com Source: Betty Crocker Holiday Cookbook. Nov.98 Posted to MM-Recipes Digest by "Cindy Hartlin" ~~ltcjhartlin~~at;email.msn.com and gt; on Nov 20, 1998, converted by MM_Buster v2.0l.
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8 Servings
Beef
American
Parsley Mustard Garlic Holidays Meats Beef American
1 4 lb. f rib roast; at room temperature
1 clove lic; cut in half
1/4 cup Country-style on mustard
3/4 cup Chopped fresh sley
1 1/2 tablespoons Chopped fresh rosemay (or 1 1/2 tsp. dried emary)
2 cloves lic; finely chopped
1 tablespoon Olive or etable oil
PEPPERY SERADISH SAUCE
1 cup uced-fat or regular sour
1 tablespoon seradish sauce; plus
1 teaspoon seradish sauce
1 tablespoon Country-style on mustard; plus
1 teaspoon Country-style on mustard
1/4 teaspoon Coarsely und pepper
Heat oven to 325 degrees F. Place beef, fat side up, on rack in shallow roasting pan. Rub garlic halves over beef. Spread mustard over top and sides of beef. Mix remaining ingredients except oil; stir in oil. Spread herb mixture over top and sides of beef. Insert meat thermometer so tip is in center of thickest part of beef and does not touch bone. Roast uncovered 1 1/2 to 2 hours for medium doneness (155 degrees). Cover beef loosely with aluminum foil tent and let stand about 15 minutes before carving. (Temperature will rise about F degrees.) Serve with Peppery Horseradish Sauce. Peppery Horseradish Sauce: Mix all ingredients. Cover and refrigerate at least 1 hour to blend flavors. About 1 cup sauce. Typed in MMFormat by cjhartlin~~at;msn.com Source: Betty Crocker Holiday Cookbook. Nov.98 Posted to MM-Recipes Digest by "Cindy Hartlin" ~~ltcjhartlin~~at;email.msn.com and gt; on Nov 20, 1998, converted by MM_Buster v2.0l.
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