|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 62 for stuffed beef roast
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Internal temperatures for various meats. Always use a meat thermometer. Source: USDA
Split pork lengthwise, ... Press mushrooms into beef. Sprinkle with ... up and tie. Roast uncovered at 325 ... garlic cloves. Simmer together 30 minutes.
Butterfly loin. Split ... sauce. Combine ground beef, onion, garlic, ... Spread evenly over roast. Press mushrooms ... for 30 minutes. Makes 2 2/3 cups.
Trim roast of any excess ... butcher and ask him (or her) for a "clod" or "shoulder" roast. I usually buy at least a 15 pound roast and let it cook all night.
Combine rice, tomato sauce, olives, meat seasonings and broth. Pour into well greased, 2 quart casserole and bake at 350 degrees for 30 minutes. ...
Cut tops off ... in drained mushrooms, beef gravy, chopped chicken ... shells; cover each with buttered poultry-stuffing crumbs. Serve immediately to 6.
Combine dressing ingredients, blend well, toss beef, potatoes, beans, ... remaining dressing. Garnish with carrot, green and red pepper sticks. Yield: 8.
Place sausage and ... slotted spoon. Brown beef, then onion ... over surface of roast. Beginning with ... until roast is tender. Make gravy from drippings.
Wash peppers; cut ... lightly toss ground beef, 1 teaspoon ... uncovered 20 minutes. Baste with sauce; sprinkle with cheese; bake 10 minutes longer. 6 servings.
Chop onions, peppers ... and pepper the stuffed boliche and then ... cool about an hour before slicing. Consider serving with black beans and yellow rice.
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