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Get Hot Roast Beef Sandwiches Recipe from Food Network
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Celery, onion and a splash of red wine add subtle flavor to herb rubbed chicken. It's juicy and moist; simple goodness.
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Get New England Pot Roast Recipe from Food Network
cooking.nytimes.com
This is a straightforward and simple recipe for pot roast, a versatile dinner meal that favors families and friends alike The ingredients call for beef or veal stock, but chicken stock will do in a pinch — indeed it is far preferable to using beef bouillon or canned beef stock, which are often tinny in flavor
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Pork loin is roasted with dried apricots and prunes in a port wine sauce for an elegant main dish.
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Pork loin roast is coated with a simple rosemary-based herb mixture, and roasted to perfection.
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An uncooked turkey breast roast, coated with a seasoned maple syrup glaze, is so easy to make for a special family dinner or a small Thanksgiving gathering.
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Get Roast Brisket of Beef Recipe from Food Network
Ingredients: onions, celery, carrots, beef brisket
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A few packaged mixes make it so easy to serve a tender beef pot roast and savory gravy, all done in the slow cooker while you do other things.
cooking.nytimes.com
This dish was inspired in equal measures by a cluttered refrigerator on the day after the Thanksgiving, and the pav bhaji of western India — a gloriously spiced mash of vegetables served with buttery, toasted buns It works beautifully with roast turkey meat, cut into small pieces, though it's ideal for scraps of meat pulled off the turkey carcass after making stock, giving them a second life and infusing them with flavor Serve the dish with garnishes of cilantro and red onion on the side, allowing people to determine their own ratios, or take control and garnish the whole pan yourself
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In this one-pan Thanksgiving turkey and stuffing recipe, a spaatchcocked turkey and butternut squash stuffing roast in less than 2 hours.
cooking.nytimes.com
Here is a turkey for when time and oven space are at a premium The bird is butchered before cooking, its backbone removed (a technique called spatchcocking) and its legs separated, increasing the amount of surface area exposed to the oven's heat and decreasing the amount of cooking time dramatically The overall height of the turkey also comes down, so two turkeys may fit in the oven, or one turkey and a baking pan filled with dressing