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Halloween Chicken Hash Recipe
| Halloween
Type: Halloween Chicken Hash Free Cooking Recipe - Halloween Amazing! Ingredients / Directions # 12oz (350g) cooked chicken divided into small pieces# 3 medium onionsthinly sliced# 6 tbsps. chicken stock# 12oz. (350g) cooked potatoes# oil for frying# salt and pepper # Heat the oil i
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Chicken and Melon Salad Recipe
| Salad
Type: Chicken and Melon Salad Free Cooking Recipe - Salad No other! Ingredients / Directions 1 honeydew melon 6 cup(s)s cubedcooked chicken meat 2 cup(s)s chopped celery 8 ounce can sliced water chestnuts 1/2 cup(s) sour cream 1/2 cup(s) plain yogurt 1 1/2 teaspoon curry powder Salt a
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highland pheasant with a touch of mango
| Aga Recipes
Cooking receipe to make highland pheasant with a touch of mango under category Aga Recipes. You may find some video clips related to this receipe below.highland pheasant with a touch of mangoa brace of pheasants salt and freshly ground black pepper 1 tablespoon vegetable oil 2 large onions. chopped
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steamed pears
| General Recipes
Cooking receipe to make steamed pears under category General Recipes. You may find some video clips related to this receipe below.steamed pearschinesenorthern region4 firm pears3 tablespoons sugar preferably Chinese rock sugar75ml water2 cinnamon sticks or Chinese cinnamon barkPeel the pears and cut
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Type: Herbed Roast Beef in Salt Crust Free Cooking Recipe – Meats
Just do it!
Ingredients / Directions
1/3 cup(s) olive oil
1/4 cup(s) grated onion
1 teaspoon garlic salt
1 teaspoon dried basil
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1 (4 to 6 pound) beef rib or eye of round roast
1 (3-pound) box Morton Coarse Kosher Salt
1 1/4 cup(s)s water Combine oil
onion
garlic salt
basil
marjoram
thyme and pepper in a heavy plastic bag. Mix well. Add roast; coat well with marinade. Marinate in refrigerator 2 hour(s) or overnight.
Line roasting pan with foil. Combine coarse kosher salt and water to form a thick slush. Pat 1 cup(s) of mixture into a 1/2-inch-thick rectangle in pan. Pat roast dry with paper towels. Insert meat thermometer. Place roast on salt layer. Pack remaining salt mixture around meat to seal well.
Place roast in a 425 degree F oven and roast 16 to 18 minutes per pound for rare (140 degrees F)
20 to 22 minutes per pound for medium (160 degrees F) or 25 to 30 minutes for well done (170 degrees F).
Remove roast when thermometer registers 5 degrees F below desired doneness. Let roast stand 5 to 10 minutes in salt crust.
To remove crust
you may need to use a hammer. After removing crust
whisk away any remaining salt crystals on roast with a pastry brush.
Makes 8 to 12 servings.
NOTE: Use prime rib
eye of round or any beef roast that is at least 4 pounds. Smaller roasts will overcook before the crust hardens. For larger roasts
cooking time will not be much longer than for smaller roasts. Use a meat thermometer.
Use only coarse kosher salt
not table salt or rock salt.
