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Pork roast slow-cooks to tenderness under a tangy glaze of apricot preserves, mustard, and onion yielding succulent results.
Pork roast slow-cooks to tenderness under a tangy glaze of apricot preserves, mustard, and onion yielding succulent results.
www.allrecipes.com
Parsnips and red onions roast alongside a marmalade-glazed pork loin in this sweet and savory dinner.
Parsnips and red onions roast alongside a marmalade-glazed pork loin in this sweet and savory dinner.
www.allrecipes.com
Chef John's salted "plaster" coating traps all the moisture and flavor of pork in while it bakes, creating a delicious base to complement an apple-jalapeno salsa in tacos.
Chef John's salted "plaster" coating traps all the moisture and flavor of pork in while it bakes, creating a delicious base to complement an apple-jalapeno salsa in tacos.
Ingredients:
bone, rosemary, black pepper, flour, salt, egg white, water, honeycrisp apple, white onion, jalapeno pepper, cilantro, limes, cayenne pepper, flour tortillas
www.allrecipes.com
This cooks in an oven bag with potatoes celery, and carrots. Worcestershire sauce and dried onion and mushroom soup mix add flavor.
This cooks in an oven bag with potatoes celery, and carrots. Worcestershire sauce and dried onion and mushroom soup mix add flavor.
www.foodnetwork.com
Get Roast Prime Rib Recipe from Food Network
Get Roast Prime Rib Recipe from Food Network
www.foodnetwork.com
Get Leftover Roast Turkey Pho Recipe from Food Network
Get Leftover Roast Turkey Pho Recipe from Food Network
www.delish.com
Want to know the secret to Paula Deen's irresistible BBQ sandwich? Read the recipe to find out!
Want to know the secret to Paula Deen's irresistible BBQ sandwich? Read the recipe to find out!
www.allrecipes.com
Chef John cooks chunks of pork shoulder low and slow with an apple cider sauce until the pork is perfectly tender and sauce has thickened.
Chef John cooks chunks of pork shoulder low and slow with an apple cider sauce until the pork is perfectly tender and sauce has thickened.
Ingredients:
roast, vegetable oil, onion, salt plus, black pepper, sage, apple cider, apple cider vinegar, creme fraiche, cayenne pepper
www.allrecipes.com
Instead of cooking your corned beef on the stovetop, try it in the oven! Plan on 1 hour of roasting time per pound of beef.
Instead of cooking your corned beef on the stovetop, try it in the oven! Plan on 1 hour of roasting time per pound of beef.
www.allrecipes.com
A moist, garlicky-lemony, easy roast dinner. Serve with roast potatoes and veggies, and you've got yourself a wholesome and impressive meal!
A moist, garlicky-lemony, easy roast dinner. Serve with roast potatoes and veggies, and you've got yourself a wholesome and impressive meal!
www.allrecipes.com
The addition of beer makes this pot roast extra moist. Serve it with some crusty bread--you'll want something to soak up all that delicious gravy!
The addition of beer makes this pot roast extra moist. Serve it with some crusty bread--you'll want something to soak up all that delicious gravy!
Ingredients:
cream of mushroom soup, onion, garlic, chuck roast, black pepper, baby carrots, potatoes, celery
cooking.nytimes.com
In 2002, Mark Bittman published this revolutionary approach to roasting the Thanksgiving turkey, which allows you to cut the cooking time of the average turkey by about 75 percent while still presenting an attractive bird Simply cut out the backbone — or ask your butcher to do it for you — and spread the bird out flat before roasting, a technique known as spatchcocking that is commonly used with chickens Roasted at 450 degrees, a 10-pound bird will be done in about 45 minutes
In 2002, Mark Bittman published this revolutionary approach to roasting the Thanksgiving turkey, which allows you to cut the cooking time of the average turkey by about 75 percent while still presenting an attractive bird Simply cut out the backbone — or ask your butcher to do it for you — and spread the bird out flat before roasting, a technique known as spatchcocking that is commonly used with chickens Roasted at 450 degrees, a 10-pound bird will be done in about 45 minutes