Posted by Cate under
Meat and Poultry
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Recipe courtesy of Martha Stewart’s Great Food Fast.
Yield: Serves 4
1 cup fresh flat-leaf parsley leaves, chopped
1/4 cup plain dried breadcrumbs
1/4 cup grated Parmesan cheese
Grated zest of 1 lemon (about 1 tablespoon)
Coarse salt and ground pepper
4 bone-in chicken breast halves (about 3 pounds)
Preheat oven to 450 degrees. In a small bowl, […]
Posted by Cate under
Meat and Poultry
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Recipe courtesy of Better Homes and Gardens
Prep: 15 minutes
Roast: 2-1/4 hours
1 8- to 10-lb. fully-cooked boneless ham
1 recipe glaze
Place ham on rack in roasting pan. Insert an oven-going meat thermometer into center. Bake in 325 degrees F oven 2-1/4 to 2-3/4 hours or until thermometer registers 140 degrees F. Brush ham […]
Posted by Cate under
Meat and Poultry
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Recipe courtesy of Rachael Ray.
Sweetnicks’ Notes: Instead of doing the potatoes separately, I added them to the roasting pan. Because of that change, I added more wine.
2 turnips, cut into large wedges
4 parsnips, peeled and cut on a long bias (skipped)
3 carrots, peeled and cut on a long bias (added 4-5)
3 […]
Posted by Cate under
Meat and Poultry
Print PDF of recipe here.
Recipe courtesy of Better Homes and Gardens.
Makes 6 servings
Prep: 20 minutes
Cook: 2 hours 30 minutes
Ingredients
One 2- to 2-1/2-pound corned beef brisket*
1 teaspoon whole black pepper
2 bay leaves
3 medium carrots, quartered lengthwise
2 medium parsnips or 1 medium rutabaga, peeled and cut into chunks
2 medium red onions, cut into wedges
10 to 12 new […]
Posted by Cate under
Meat and Poultry
Print PDF of recipe here.
Recipe courtesy of Cooking Light, MARCH 2003
Tender from gentle cooking, this entree is a classic preparation made without the usual pot watching. Serve it with grainy, coarse-ground mustard. Use the leftovers in classic Rueben sandwiches: sliced corned beef with Thousand Island dressing, Swiss cheese, and sauerkraut on sourdough, rye, or pumpernickel […]
