|Not Just Roast: Great Chicken Dishes|
|by Linda Fraser|
This is the essential guide to cooking with chicken--enticing to look at and extremely easy-to-use, it contains everything you need to know about ...
1 - 10 of 65 for english roast
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Pre-soak red clay ... Microshake liberally over roast. Pierce about ... when you turn the pot roast over. Cooking time must be increased 15 to 20 minutes.
Leave the bone in; the marrow bastes the inside of the meat. Wipe meat, season with pepper but no salt (salt drains out juices). Put on rack in ...
Choose one potato per serving. Peel the potatoes. Cut them into 3 inch cubes and boil for 15 minutes. In a heavy skillet, heat 1/4 inch oil. Add hot ...
Mix 1/4 cup ... absorb flavors. Place roast in a shallow ... roasted in pan with meat for last hour, turned occasionally until browned. Yield: 4 to 6 servings.
Peel potatoes, cut ... baste. Bake in oven 1 1/4 - 1 1/2 hours, basting about 3 more times or turn potatoes over. Delicious. Serve with roast beef, etc.
Drain peas; reserve ... boil. Combine peas, roast beef, potatoes and ... steam to escape. Bake at 425 degrees for 25 to 30 minutes. Yield: 4 to 6 servings.
Dissolve sugar in water. Place mint leaves with water and blend until fairly fine. Pour into serving bowl. Add vinegar. Add more sugar or vinegar to ...
Meat must be ... spread with fat. Roast a 450 degree ... the batter in the original roasting tin after draining off some of the fat, then cut into pieces.
Place roast in ziploc bag. ... marinade, stir until mixed well, and pour over roast. Cover with aluminum foil, and bake at 325°F for 2 1/2 - 3 hours. YUM!
Day before serving ... excess fat from roast and place in ... degree of doneness (45 minutes to 1 hour). Brush often with left over marinade while grilling.
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