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Inspired by the caraway, fennel, and herb-rubbed split chickens sold in Bavarian beer gardens, this German-style roast chicken is best served with fried potatoes or spaetzle, a nice garden salad, and Weiss beer.
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Rotisserie chicken salad with hard-boiled eggs, pickle relish, and onion is a quick and easy salad to put together for parties or potlucks.
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Save half of this roast and some of the gravy to make beef Stroganoff, beef salad, or beef fajitas with the leftovers.
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A basic version of roast goose served with port gravy.
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Sauteed chicken chunks braised in a sweet, savory whiskey sauce.
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A mixture of soy sauce, brown sugar, and garlic powder serves as marinade and sauce for these chicken wings.
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A spicy, tasty and extremely moist boneless pork roast. This recipe uses a dry rub combination that you rub on the meat before you roast it. The rub includes dill seed, fennel seed, oregano, lemon pepper, garlic and onion powder.
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An impressive, festive holiday entrée flavored with a mustard-herb marinade and served with sherry gravy.
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A nice tri-tip roast, seasoned with a 4-peppercorn crust, is just the right size for a small dinner party. Use veal or some other rich stock to make a luscious sauce from the pan drippings.
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Get Company Pot Roast Recipe from Food Network
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Beef tri-tip roast made in the slow cooker is very easy to put together using garlic, beef bouillon, and onion for a warm and comforting meal.
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These lemony Greek-inspired chicken skewers get their incredible flavor from a delicious marinade, which can also be used on vegetables.