62380 jannid oven roasted fries Recipes

garlic-infused olive oil, lime juice (lemon may be substityted), red wine, garlic cloves, peeled and rough-chopped, onion , rough-chopped, bell peppers , rough-chopped, ortega brand chopped chilies (tm), salt, black pepper, taco seasoning, cumin, fresh cilantro, chopped, tri-tip roast

whole roasting chicken, white potatoes, whole fresh carrots, onion, olive oil , plus, olive oil, lemon juice, lemon pepper, garlic salt, divided, fresh coarse ground black pepper, nonstick cooking spray, such as mazola or pam cooking spray

potatoes, sliced into 1/4-inch wedges (about 1 lb), butter or 3 tbsp vegetable oil, hot sauce, at room temperature, french s french fried onions, finely crushed, parmesan cheese, grated

i use a 3 1/2 to 4 lb chuck roast, well marbelized with fat, and if you can find a bone-in roast, that s better yet (but it s almost always boneless chuck that you find at the grocer). i like to quickly rinse the roast in cold water just before i lay it on the cutting board to coat it with seasoned flour. place the following ingredients in a small baggie and shake the closed bag to mix it up, flour, salt, garlic salt, crazy mixed-up salt (if you can tsp get this seasoning, use seasoned salt instead, but jane s is by far the best), pepper, use your hands to generously pat the seasoned flour into the roast, on both sides, flipping the roast a couple times and repeating the process., in a dutch oven or roasting pan large enough to hold the roast, heat 1 tbsp oil over medium high heat - you want your pan and oil to be hot enough to sear the roast well when you put it in the pan. when the oil is just about to the smoking point, put the roast in and cover the pan. let the meat sear until nicely browned on the bottom, then flip the roast. let it sear for a minute or two on the second side, then add, beef stock (i much prefer the boxed stock to the canned broth - it just seems to give the gravy a much richer taste in the end), cover the roasting pan and place it in a pre-heated 300 degree oven. roast for 4 to 5 hours, until the meat is fork tender and falls apart easily. i check the roast each hour, quickly opening the lid, just to make sure the stock has not evaporated. as long as your pan has a good seal on it, this shouldn tsp happen. but if necessary, add more stock to the pan., an hour before the roast is done , prepare the mashed potatoes. peel 6 large red potatoes (these work better - at least for me - because they are much moister than the russets, so the mashed potatoes are creamier); cut into 1/4th, and place them in a large saucepan - rinse the cut potatoes 2 times in cold water, then cover them in fresh cold water and place the pan over medium high heat; boil until tender. this is usually about 30 minutes, but it depends on the size of your cuts, so just cook them until you can easily insert a fork into a potato. drain potatoes well, reserving 1 cup of the water for the gravy. add the following to the hot potatoes, butter, sour cream, milk, salt, crazy mixed up salt (use regular salt or garlic salt if jane s salt is not available), pepper, i use a hand masher , but you can use an electric mixer or however you chose to mash the potatoes into a creamy yet firm texture. add more milk if potatoes are too stiff. place the mashed potatoes in a buttered casserole dish, cover with foil, and place in the oven to keep warm while you make the gravy., prepare the gravy, melt 2 tbsp butter, stir in 1/4 cup flour to make a paste, stir in enough beef stock to thin the paste enough to pour., finished roast from the pan and place it on a plate; cover meat with foil to keep warm., place the roasting pan over a medium flame and bring the liquid to a gentle boil (i usually seem to have about 1 1/2 to 2 cups liquid in the pan when the roast is done - if you have less, just use the beef stock to increase your liquid)., use a whisk to gradually whisk in the butter/flour/stock liquid., add 2 tbsp beef base - i use tone s (i prefer beef base to buillon - has a richer flavor and is really worth having on hand, but if you can tsp find this, try knorr s beef buillon extra large cubes), add the 1 cup of reserved potato water, add 1/2 cup beef stock, taste the gravy and see if you want more seasoning. i usually find i don tsp need to add anything at this point, since i have the seasoning from the flour coating and the stock and the beef base. if you think you need more seasoning, add salt and pepper to your taste. beef base will also give you more saltiness., keep the gravy warm while you uncover the meat and use 2 forks to pull the meat apart into small to medium chunks., you are now ready to assemble...

olive oil, baking potatoes , scrubbed, salt, fresh ground black pepper, grated parmesan cheese

fries, potatoes -cut into strips like fries, olive oil, salt and pepper, spices, spicy mayo dip, mayonnaise, paprika, lemon juice, curry powder, add other spices of your choice to kick it up more

frying chickens, cut in individual pieces, flour, crumbled rosemary, garlic powder, ground black pepper, salt, shortening (i use olive oil)

roasting chickens, fat-free italian salad dressing (i use kraft zesty) or 1 1/2 low-fat italian salad dressing (i use kraft zesty), citrus ponzu soy sauce (or regular soy sauce), extra virgin olive oil, baking potatoes, cut up in strips

teriyaki sauce, orange juice concentrate, thawed and undiluted, dark sesame oil, minced fresh garlic (or to taste), roasting chickens, black pepper (or to taste), salt (optional)

heads of roasted garlic, chopped rosemary, salt and white pepper, olive oil, in all, whole chicken , about 3 lb, whole new potatoes, quartered, onion, quartered, essence , recipe follows, dark chicken stock, chopped chives, brunoise red peppers, paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, dried leaf oregano, dried thyme

minced fresh thyme, minced fresh rosemary, garlic, minced, whole-grain mustard, vegetable oil, kosher salt and freshly ground pepper, boneless pork loin roast, chanterelle mushrooms, stems trimmed, halved if large, minced shallots, cognac or other brandy, chicken stock, dijon mustard, fresh thyme, heavy cream, unsalted butter, minced fresh parsley, kosher salt and freshly ground pepper, potato salad and cabbage, for serving

tomatoes, halved, garlic cloves, crusty bread, whole almonds, with skin, hazelnuts or pine nuts, pimento or roasted red pepper, red wine vinegar, olive oil, paprika, kosher salt, olive oil, prawns, shelled, tails removed, heads on

roasting chickens, cut up, garlic & herb salad dressing mix, flour, salt, butter or 1/4 cup margarine, melted, lemon juice

fresh green beans, trimmed and cut into 2-inch pieces, minced garlic, olive oil, oven-roasted-flavored sliced almonds

pizza dough, chicken breast, grilled and cut into pieces, tomato , roasted (see oven roasted es), arugula, fresh basil, fresh mozzarella cheese, cut into small pieces, olive oil, salt and pepper, to taste

pizza dough (see recipe ), fresh basil, minced garlic, roasted pine nuts, grated parmigiano-reggiano cheese, extra-virgin olive oil, salt and pepper, duck confit , julienned, recipe follows, fresh mozzarella cheese , recipe follows, italian roma tomatoes, split in half and roasted, julienned, duck legs, kosher salt, black peppercorns, garlic cloves, crushed, thyme sprigs, bay leaves, crumbled, rendered duck fat, melted (or mild olive oil), making fresh mozzarella cheese, water, salt, fresh mozzarella curd, chopped basil, roasted garlic

oven roaster or capon, fresh herbs on stalks or 1 tbsp dried thyme, rosemary and tarragon, whole garlic cloves in skins, liquid (water , broth, wine or a combo) for deglazing, unsalted butter, salt and freshly ground black pepper, chopped parsley, yukon gold potatoes , scrubbed clean and cut in 1/4th lengthwise so they are more like wedges