|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.
Tip: Try rib roast for more results.
1 - 10 of 22 for rolled rib roast
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In small bowl, ... and garlic. Place roast in non-metal bowl ... Serves 8 to 10. For rare roast beef, cook to 140 degrees; for well done, cook to 170 degrees.
Place on rack in shallow pan. Cook 1 hour at 375 degrees. Turn off heat. DO NOT open the oven door! Leave all day. Finish roasting: 55 minutes - ...
In bowl combine ... beaten egg. Unroll roast spread ham mixture over meat. Re-roll roast; tie securely. ... Remove strings and carve. Makes 12 to 15 servings.
Rub the roast with salt, pepper ... Palm Salad on Bibb Lettuce with Oil and Vinegar Dressing laced with Tarragon, and served with Baked Alaska for dessert.
Wipe roast. Place on ... degrees for medium or 170 degrees for well done. Remove from oven. Allow to stand for 15 minutes before carving. Garnish with parsley.
Rub roast with salt and ... dinner time. Turn oven back on to 375 degrees again for 30 to 40 minutes before serving time. Does not matter what size of roast.
Make 4 (1 ... various parts of roast. Insert onion ... open pan with fat side up. Roast at 325 degrees according to timetable for roasting meat. Serves 6.
"Feijoada Completa" Wash and look for gravel then soak overnight in a bowl being sure beans are well covered with water. For cooking use a large ...
Makes 8 servings. On rack in roasting pan roast at 325 degrees ... calories, 35 g protein, 13 g fat, 12 g carbohydrate, 535 mg sodium, 103 mg cholesterol.
Combine peppercorns, cloves, ... make marinade. Refrigerate roast in marinade for ... liquid with cornstarch mixture to make gravy. Makes 8 to 10 servings.
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