What Dish is Good For Sundays?!
ThanksWww@FoodAQ@Com
Answers:
roasted chicken - carrots - cauliflour - gravy - roasted potatoes - roasted parsn
apple crumble for sweetWww@FoodAQ@Com
apple crumble for sweetWww@FoodAQ@Com
Sunday Dinner Savory Pot Roast Beef
3 hours | 20 min prep | SERVES 6
Ingredients
2 1/2 lbs boneless chuck roast
1 teaspoon Lawry's Seasoned Salt
3 tablespoons olive oil (I use light tasting, not extra virgin)
2 bay leaf
6 allspice berry
1/4 cup slivered shallot (one shallot big enough to fill your hand)
1 (14 ounce) can of good beef broth
1 inch cinnamon stick
Directions
1Heat oven to 350!.
2Heat oil in a deep oven casserole dish or pot, that has a tight-fitting lid!.
3Rub the roast with Lawrey's salt!.
4When oil is hot, brown roast on all sides in the hot oil; look for a nice brown crispy texture!.
5When all sides are nicely browned, remove roast to a platter!.
6Put allspice, cinnamon, bay leaves and shallots in the hot oil and stirfry until shallots begin to brown; do not burn!.
7Pour in beef broth and stir, scraping sides and bottom of pan!.
8Return roast and any drippings that collected on the platter to the pot, turn once, cover tightly and put in oven (I don't even peek for the first 2 hours)!.
9Roast until meat pulls apart, about 2 1/2 to 3 hours- check closely!.
10Remove roast to serving platter!.
11Pick out the 6 allspice berries, 2 bay leaves and cinamon stick, skim fat off and pour broth over the roast and serve!.Www@FoodAQ@Com
3 hours | 20 min prep | SERVES 6
Ingredients
2 1/2 lbs boneless chuck roast
1 teaspoon Lawry's Seasoned Salt
3 tablespoons olive oil (I use light tasting, not extra virgin)
2 bay leaf
6 allspice berry
1/4 cup slivered shallot (one shallot big enough to fill your hand)
1 (14 ounce) can of good beef broth
1 inch cinnamon stick
Directions
1Heat oven to 350!.
2Heat oil in a deep oven casserole dish or pot, that has a tight-fitting lid!.
3Rub the roast with Lawrey's salt!.
4When oil is hot, brown roast on all sides in the hot oil; look for a nice brown crispy texture!.
5When all sides are nicely browned, remove roast to a platter!.
6Put allspice, cinnamon, bay leaves and shallots in the hot oil and stirfry until shallots begin to brown; do not burn!.
7Pour in beef broth and stir, scraping sides and bottom of pan!.
8Return roast and any drippings that collected on the platter to the pot, turn once, cover tightly and put in oven (I don't even peek for the first 2 hours)!.
9Roast until meat pulls apart, about 2 1/2 to 3 hours- check closely!.
10Remove roast to serving platter!.
11Pick out the 6 allspice berries, 2 bay leaves and cinamon stick, skim fat off and pour broth over the roast and serve!.Www@FoodAQ@Com
Here is an easy one that I have made on Sunday's a number of times !.!.!.!.!.!. = )
Lemon And Herb Roasted Chicken With Baby Potatoes
1 (4 to 5 pound) chicken
Kosher salt and freshly ground black pepper
1 lemon, halved
1 head garlic, halved
1/4 bunch each fresh rosemary, thyme, and parsley
1/4 cup olive oil
11/2 pounds red new potatoes
Preheat the oven to 400 degrees F!.
Rinse the chicken with cool water, inside and out, then pat it dry with paper towels!. Season the cavity with salt and pepper, and then stuff the lemon, garlic, and herbs inside!. Place the chicken, breast-side up, in a roasting pan!. Tie the legs of the chicken together with kitchen twine to help hold its shape!. Toss the potatoes around the chicken!. Season the whole thing with a fair amount of salt and pepper and drizzle with olive oil!. Roast the chicken and potatoes for 1 to 1 1/2 hours!. Don't forget to baste the chicken with the drippings and rotate the pan every 20 minutes or so to insure a golden crispy skin!. The chicken is done when an instant-read thermometer says 165 degrees F when inserted into the thickest part of the thigh (the legs of the chicken should wiggle easily from the sockets too!.) Remove the chicken to a platter and let stand for 10 minutes, so the juices settle back into the meat before carving!. Serve with the roasted potatoes on the side!.Www@FoodAQ@Com
Lemon And Herb Roasted Chicken With Baby Potatoes
1 (4 to 5 pound) chicken
Kosher salt and freshly ground black pepper
1 lemon, halved
1 head garlic, halved
1/4 bunch each fresh rosemary, thyme, and parsley
1/4 cup olive oil
11/2 pounds red new potatoes
Preheat the oven to 400 degrees F!.
Rinse the chicken with cool water, inside and out, then pat it dry with paper towels!. Season the cavity with salt and pepper, and then stuff the lemon, garlic, and herbs inside!. Place the chicken, breast-side up, in a roasting pan!. Tie the legs of the chicken together with kitchen twine to help hold its shape!. Toss the potatoes around the chicken!. Season the whole thing with a fair amount of salt and pepper and drizzle with olive oil!. Roast the chicken and potatoes for 1 to 1 1/2 hours!. Don't forget to baste the chicken with the drippings and rotate the pan every 20 minutes or so to insure a golden crispy skin!. The chicken is done when an instant-read thermometer says 165 degrees F when inserted into the thickest part of the thigh (the legs of the chicken should wiggle easily from the sockets too!.) Remove the chicken to a platter and let stand for 10 minutes, so the juices settle back into the meat before carving!. Serve with the roasted potatoes on the side!.Www@FoodAQ@Com
Baby Back Ribs that is what I am going to make today!.
http://www!.averagejoecooking!.com/baby-ba!.!.!.Www@FoodAQ@Com
http://www!.averagejoecooking!.com/baby-ba!.!.!.Www@FoodAQ@Com
brocolli casserole with chicken strips in it SO GOODDD! ITS AMAZING its also good with a side of stuffing and mashed potatoes!. ENJOYWww@FoodAQ@Com
chic noodle casserole,green beans, butterscotch puddingWww@FoodAQ@Com
Baby Back Ribs , twice baked potatoes, corn souffle, fresh green beans!. and home made strawberry short cake, yummmmmWww@FoodAQ@Com
A Sundae!?Www@FoodAQ@Com