|Roasts (Master Chefs)|
|by Janeen Sarlin|
This volume is part of a series which brings together 24 chefs and cookery writers to present ten of their favourite recipes.
1 - 10 of 44 for ham roast
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In large heavy ... pot, brown beef roast, shoulder or ... large Irish potatoes (quartered), dash A-1 sauce, salt, and pepper. Cook until potatoes are done.
(Great for using leftover ham, turkey, or roast.) In food ... mayonnaise to make the mixture stick together. Great served on lettuce or on bread for a sandwich.
Select a ham, remove hock ... remove skin and excess fat. Score and stick whole cloves in ham. Rub with remaining ingredients. Return to oven and bake 1 hour.
Score ham. Rub garlic, ... down, on vegetables. Roast uncovered at 325 ... pan juices and wine. Serve with gravy or with raisin sauce made with pan juices.
Preheat oven to 500 degrees. Put 9 cups hot water into roaster. Cover with lid. Bake for 15 to 20 minutes. Turn off oven; do not open oven door for 3 ...
Combine stuffing ingredients ... the boning. Place roast in a pan ... Make sure the ham is well tied. Also, this stuffing is very good with leg of lamb.
Grease or paper ... with vegetable mixture, ham and cheese. Stir ... 375°F for 20 minutes or until toothpick inserted in the center comes out clean.
In large skillet, ... tender. Combine onion, ham and broccoli. Meanwhile, ... at 325 degrees for 55 to 60 minutes. Let stand a few minutes before serving.
Blend orange juice ... if needed. Stir-fry ham in hot oil ... more. Stir in peaches, peanuts, and vegetables. Cover and cook 1 to 2 minutes more. Serves 6.
Have butcher grind and mix meats. Mix together remaining loaf ingredients and add to meat. Mix well and form 2 loaves. Place in baking dish. Mix all ...
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