Showing results 1 - 20 of 142 for "roast".
A pot roast is much easier to prepare than you might think and makes a fabulous one-dish dinner...and even better leftovers. It's simple to customize a pot roast by using different seasonings, liquid and vegetables.
A pot roast is much easier to prepare than you might think and makes a fabulous one-dish dinner...and even better leftovers. It's simple to customize a pot roast by using different seasonings, liquid and vegetables.
Slowly cooked to perfection, this classic pot roast is comfort food at its very best. A thick cut of chuck roast, surrounded by a mix of hearty vegetables, is superbly flavored with garlic, rosemary, savory beef broth and a bit of red wine, if desired. Perfect with our Easy Whole Wheat Dinner Rolls, hot and crusty straight from the oven.
This is a spectacular and simple roast for holidays and special occasions. The meat and bones are served together on the platter because there is usually plenty of meat left on the bones and someone at the table may like to have one.
We know it'll be tough, but try to be patient! Allowing this roast to rest before carving is an important step. It allows the meat to continue cooking for a few more minutes, taking it to just the right doneness, and ensures the perfect juiciness, too.
Here’s a super-flavorful and wonderfully aromatic preparation for whole duck. If you have leftover meat, try slicing it thin and wrapping it in tortillas with cucumber and hoisin sauce for easy Peking-style duck wraps.
A pot roast is much easier to prepare than you might think and makes a fabulous one-dish dinner...and even better leftovers. It's simple to customize a pot roast by using different seasonings, liquid and vegetables.
Enjoy this sweet and peppery beef with baked sweet potatoes or roasted broccoli. Leftover beef makes great roast beef sandwiches.
A robust red wine will go well with this roast, the ultimate centerpiece for your holiday table.
Not as commonly known, the tri-tip is a roast cut from the bottom sirloin. Its marbled texture gives the tri-tip roast a rich flavor. The garlic and herb coating pairs nicely with hearty roasted root vegetables.
Eye of round is an extremely lean beef roast and should not be overcooked. For best results, slice very thinly. Serve with a side of steamed green beans and mashed potatoes and keep leftovers for sandwiches.
This fragrant, beautifully browned turkey produces very flavorful pan juices. Use them as a base for a simple gravy, or just spoon off excess fat and serve them as they are.
This simple, festive treatment for a whole side of salmon is an easy way to feed a crowd with style. You can substitute a mix of peppercorns (green, white, pink and black—sometimes called rainbow peppercorns) for the black and pink ones called for in this mix. Just remember that black peppercorns are considerably harder than other varieties, so they'll need more attention during the crushing process.
This delicious duck is special enough for entertaining but easy enough for weeknights. We recommend Riesling for the sauce because it’s a wine that typically harmonizes with citrus, but you can use any not-too-dry white wine.
Here’s a dish with classic autumn flavors: sage, maple and apple. It’s a great alternative to roasting a whole turkey for holiday celebrations. We suggest that you use a carving knife to split each cooked hen through the breast bone and then cut out the backbone so that each hen serves 2, although those with larger appetites may want a whole hen to themselves.
Rubbing compound butter under the skin of the turkey before roasting helps to keep the meat from drying out and adds great flavor to the pan drippings. Piquant rapini, also called broccoli rabe, is in the turnip family. Use kale, mustard greens or collard greens in its place, if you like.
The classic pairing of lamb and mint gets another layer of flavor with the addition of spring onions or leeks.
This is one of the most impressive and classic roasts; perfect for a crowd. Although we suggest that this recipe serves 16, those with large appetites may ask for seconds.
We like to make lamb turnovers with any leftovers. Cut thawed frozen puff pastry dough into squares, fill with meat and cooked carrots, potatoes, celery or green beans and some of the leftover pan drippings from the lamb. Fold into triangles and seal, then bake in a 350°F oven until golden.
This roast makes a wonderful centerpiece for a dinner party.
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