Sauce
Roast Lamb A La Mum
- 15 mint leaves
- 12 sprigs rosemary
- 3 garlic (cloves)
- 2 lemons
- 1 leg of lamb
- 750 ml beef stock
- 325 gr potatoes (peeled)
- 100 gr brown onions
- 55 gr butter (unsalted)
Roast Leg Of Lamb With Pomegranate
- 1 semi leg of lamb (boneless)
- 700 ml pomegranate juice
- 60 ml country dijon mustard
- 12 gr garlic (fresh)
Roast Mallard With Root Vegetables
- 3 by
- 2 apple quarters (into)
- 2 water (inches)
- 2 apples
- 2 bosc pears
- 1 stick
- 1 onion
- 5,700 ml saucepan
- 1,000 gr farm raised ready to roast mallard ducks
- 800 gr pear poaching liquid
Roast Meat Loaf
- 1 egg
- 900 gr beef (lean ground)
- 120 ml milk
- 120 ml catsup
- 80 gr oats
- 60 gr onion
- 28 gr brown sugar
- 4 gr salt
- 2 gr parsley
- 1 gr savory
Roast Peppers Stuffed With Mushrooms
- 3 garlic (cloves crushed)
- 2 orange
- 2 peppers (yellow)
- 1 onion
- 300 gr tomatoes
- 260 gr tomatoes (chopped)
- 45 ml oliveoil
- 34 gr tomato paste
- 32 gr pitted black olives
- 30 gr pinenuts
Roast Pheasant With Rice
- 2 pheasants
- 1 savory (crushed)
- 1/2 glass of currant jelly
- 1/2 lemon
- 180 gr long rice (grain)
- 110 gr butter
- 120 ml port wine
- 100 gr celery (finely chopped)
- 45 gr mushrooms (sliced)
- 18 gr onion (minced)
Roast Pork And Mushrooms
- 2 scallions
- 2 lon without removing stems (inches)
- 130 gr chinese roast pork
- 80 gr mushrooms (fresh)
- 120 ml chicken broth
- 16 ml oil
- 5 gr cornstarch
- 5 ml soy sauce
- 5 ml sherry
- 2 gr sugar
Roast Prime Ribs Of Beef
- 12 prime rib roast
- 1 salt
- 1 sauce (pan)
- 475 ml beef stock
- some preheat oven
- some salt
Roast Tenderloin Of Beef
- 4 1/2 pou trimmed filet mignon
- 3 madeira
- 1 sauce
- 1 bay leaf
- 5/8 shallots (minced)
- 700 ml beef stock
- 18 gr tomato paste
- 16 gr arrowroot
- 12 gr rosemary (minced fresh)
- 8 gr garlic (finely minced)
Roasted Chicken And Vegetables
- 12 garlic (cloves)
- 8 chicken thighs without skin
- 2 carrots
- 1 onion (jumbo)
- 1 pepper (red)
- 1 green pepper
- 290 gr potatoes (red)
- 30 ml olive oil
- 3 gr salt
- 1 gr rosemary leaves (dried)
Roasted Chicken With Apricots
- 1 from a book of feasts by kay goldstein
- 1,900 gr chicken (pieces)
- 325 gr apricots (dried)
- 240 gr onions
- 240 ml wine (white)
- 130 gr carrots
- 6 gr salt
- 4 gr thyme
- 3 gr pepper
- 2 gr paprika
Roasted Figs And Onions With Gorgonzola Crout
- 8 figs (fresh)
- 4 onions (red halved)
- 45 ml balsamic vinegar
- 45 ml cream (heavy)
- 45 ml olive oil which has been
- 30 ml extra-virgin olive oil
- 18 gr garlic (chopped)
- 6 gr mint (fresh chopped)
- 2 gr gorgonzola
- 1 gr salt
Roasted Red Pepper Mustard
- 10 drops pepper sauce (hot)
- 3 thyme sprigs (fresh)
- 3 bay leaves
- 2 garlic (cloves)
- 400 gr bell peppers (red)
- 300 ml boiling water
- 180 ml wine vinegar (red)
- 180 gr imported english-style dry
- 160 ml dry sherry
- 120 ml sherry vinegar
Roasted Red Pepper Pizza
- 10 pb pizza crust
- 4 thinly prosciutto (sliced)
- 2 chives (dried)
- 180 ml pizza sauce
- 120 gr provolone cheese
- 110 gr peppers (roasted red)
- 65 gr grn bell pepper
- 36 gr ripe black olives (sliced)
- 16 gr cornmeal
- 2 gr basil leaves (fresh)
Roasted Spare Ribs
- 1 scallion
- 1/2 spare ribs
- 240 ml chicken broth
- 60 ml honey
- 60 ml soy sauce
- 45 ml hoisin sauce
- 30 ml oil
- 16 gr black beans
- 16 ml rice wine
- 2 slices ginger root (thin)
Roasted Wild Duckling
- 7 title wild duckling categories entree (roasted servings)
- 2 duckling
- 1 apple
- 300 gr beef consomme
- 240 ml dry wine (red)
- 120 gr onion
- 100 gr celery
- 10 ml worcestershire sauce
- 3 gr garlic
- 1 gr salt
Roasted-red-onion Ravioli
- 3 onions (red)
- 2 eggs
- 2 sprigs thyme (fresh)
- 1 egg
- 5/8 recipe egg pasta
- 180 ml cream (heavy)
- 170 gr flour
- 20 gr parmesan cheese
- 16 gr balsamic
- 14 gr butter