|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 126 for roast casserole
Arrange in casserole dish, 3 cups potatoes mixed with the other ingredients. Sprinkle cheese over the top. Bake uncovered at 350 degrees for 1 1/2 to 2 hours.
1. Sprinkle chicken cavity with 1/2 teaspoon salt and pepper. Peel onions, scrub potatoes, pare a band around center of each potato. 2. Melt butter ...
Lightly brown roast beef in butter ... noodles, put in casserole, top with ... cheese melts (if you are in a hurry until golden brown if you have the time).
Rinse capers in ... Layer peppers in casserole. Add olives, ... 375 degrees for 40 to 50 minutes. Fresh roasted peppers may be used instead of canned ones.
Sprinkle chicken with ... in large, heavy casserole or Dutch oven. ... until chicken and vegetables are tender. Sprinkle with parsley. Makes 4 servings.
Put 1 can of roast beef in casserole or pan, broken ... cooking on top of stove until juice begins to boil. Put in oven about 350 degrees and bake until brown.
In flat baking pan or dish, coat with oil. Layer potatoes, meat, onions (in rings). Squash tomatoes over all. Sprinkle with garlic, cheese, salt and ...
Boil pork roast until done. Let ... Pour a little ketchup over it and repeat the same again until dish is full. Bake about 20 to 25 minutes at 325 degrees.
Brown roast in butter and ... and 1 tablespoon cornstarch mixed with 2 tablespoons Madeira Wine. Crush vegetables. Slice meat and serve with warm sauce.
Place roast beef in 1 quart casserole dish; add onion ... over top. Cover. Bake at 350 degrees for 45 minutes or until potatoes are soft. Yields 4 servings.
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