SPECIAL ROAST
This recipe was given to me by "Mo", a camp cook up in Canada. She was my savior. My son-in-law talked me into being a camp cook and said that it was so easy to do. "Just go to the store" The first words out of her mouth was can you make bread? pies? of course I didn't. So she stayed around for the next day and gave me a crash...
Provided by deb baldwin
Categories Roasts
Time 3h10m
Number Of Ingredients 9
Steps:
- 1. In a coffee cup, add the rest of the ingredients for the paste. Add ketchup a little at a time and stir, to make a thick paste. You can add more of the other ingredients, as nothing is measured out..just a little of this and that. Trim fat off as needed.
- 2. Place roast in roaster and add a little water (about 1" to bottom of pan) Put the paste on the top of the roast and cover as much as possible. this will seal the meat and make it tender. Cover and bake for 3 hours. I have made gravy out of the drippings in the bottom of the pan after the roast has cooked, but the flavor of the seasoning it was a little to strong for my taste. Also, if your roast is smaller, just cut the ingredients in 1/2. I have also used the crock pot and this has worked out well. I added potatoes and carrots for the last hour of cooking.
- 3. This works very well with a wild game roast.
SPECIAL ROAST TURKEY
Before putting my turkey in the oven, I pour on a savory sauce that adds a pleasant citrus-soy flavor and helps hold the other seasonings I like to sprinkle on the roast. Turkey can be easily roasted with the giblets in the same pan. The giblets can be added later to the savory gravy sauce. -Gloria Warczak, Cedarburg, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 4h30m
Yield 24 servings
Number Of Ingredients 17
Steps:
- Preheat oven to 325°. Place turkey on a greased rack in a roasting pan. Add water, giblets and neck to pan. Combine 1-1/4 cups broth, 3/4 cup orange juice and 2 tablespoons soy sauce; pour over turkey. Combine bouillon, onion and garlic powder; sprinkle over turkey. Bake, uncovered, 3-1/2 hours, basting every 30 minutes. When turkey begins to brown, cover lightly with foil. Remove giblets and neck when tender; set aside for gravy. Combine remaining broth, orange juice and soy sauce. Remove foil from turkey; pour broth mixture over turkey. Bake 30 minutes longer or until a thermometer inserted in thickest part of thigh reads 170°-175° , For gravy, remove meat from neck and discard the bones. Chop giblets and neck meat; set aside. In a saucepan, combine 2 cups pan juices, broth, orange juice and Worcestershire sauce; mix well. Stir in thyme, sugar and pepper. Combine cornstarch and water until smooth. Whisk into broth mixture; bring to a boil. Cook and stir for 2 minutes. Stir in reserved giblets and neck meat. Carve turkey; serve with gravy.
Nutrition Facts : Calories 283 calories, Fat 12g fat (4g saturated fat), Cholesterol 124mg cholesterol, Sodium 482mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 37g protein.
"SPECIAL" ROASTED POTATOES
The secret to these deliciously crusty potatoes is the pre-oven boiling in a salted and seasoned liquid. The potatoes not only absorb flavor and salt, but more importantly the surface of the potato cooks, which is what forms the great crunchy texture in the oven.
Provided by Chef John
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Yield 6
Number Of Ingredients 8
Steps:
- Place potatoes in a large pot with water. Bruise the rosemary with the dull side of a knife blade and place in the pot. Add garlic, bay leaves, and salt. Bring to a boil; simmer for 5 minutes. Drain; let potatoes air dry.
- Preheat oven to 375 degrees F (190 degrees C).
- When potatoes are thoroughly dry, transfer them back to the pot. Drizzle with olive oil, cayenne pepper, and a pinch of salt. Stir to coat. Transfer potatoes to a rimmed sheet pan. Bake until potatoes are golden brown and crusty, and the flesh is creamy and soft, about 35 to 45 minutes, depending on the size of the potatoes.
Nutrition Facts : Calories 162.3 calories, Carbohydrate 27.8 g, Fat 4.7 g, Fiber 2.5 g, Protein 3.2 g, SaturatedFat 0.7 g, Sodium 2401.7 mg
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