onsistency, which will help the nut roast bind together) Leave the millet
Combine eggs, cheese, sugar, salt and extract; beat until smooth.
Blend in sour cream and put into Graham-Nut crust.
Bake at 375\u00b0 for 35 to 40 minutes.
Cool and chill 4 to 5 hours.
Serves 10.
he cashew nuts in a nut mill, blender or mincer until
pointy knife in the roast. Insert a piece of garlic
on-stick cooking spray. Place roast in slow cooker. In a
egrees C).
Place pork roast into a roasting pan; push
Remove roast from fridge and place on
Place roast in shallow baking dish.
Mix all ingredients together until mixture is smooth.
Pour into unbaked Cream Cheese Crust and bake for 35 minutes in a preheated 350\u00b0 oven.
Remove from oven and top with Caramel Nut Topping and bake an additional 15 minutes.
For the roast: Cook the onion and garlic
aste.
Turn out the nut roast, slice and serve on warmed
Using a sharp, thin knife (like a boning knife), create deep holes in the meat, inserting the quartered pieces of garlic and bacon.
Using a mortar and pestle, mash garlic and salt first, then add paprika, parsley, olive oil and vinegar.
Rub this mixture all over the roast.
Put the roast into the crockpot and cook on low 7-10 hours, or until done.
Note: if you like, you can also add 1/2 glass red wine about 1 hour before the roast is done.
You can substitute a pork sirloin roast for the beef too, mmmmm.
Place roast in roasting pan.
Mix remaining ingredients and pour over roast.
Roast, covered, at 350\u00b0 for 3 hours.
Remove meat from drippings.
Cool slightly.
Tightly cover and chill. Put drippings in separate bowl and chill.
The next day, slice beef.
Put meat in a flat roasting pan or lasagne pan.
Skim off fat from drippings and pour over meat.
Reheat, covered, at 350\u00b0 for 1 hour.
Excellent and very tender and flavorful.
Rub the roast with the tarragon and other herbs, pepper and salt.
Pour vinegar over the roast.
Roast in a 200\u00b0 to 250\u00b0 oven for 4 hours.
then mix in the remaining roast ingredients: broth, nutmeg, lemon juice
In summer, I like fresh herbs best!
Cut round roast into 1-inch cubes; set aside.
Combine Zinfandel, garlic, oregano and lemon juice.
Mix well.
Add marinade to round roast.
Marinate overnight.
Prepare using any favorite roast recipe.
Place cut up potatoes carrots and onion in bottom of crock pot.
salt and pepper roast and lay on top of vegetables.
In a bowl mix the remaining ingredients and pour over roast.
cover and cook on high for the first hour, reduce to medium and cook for another 4 to 5 hours.
Sprinkle
flour
on
roast and brown both sides in oil; pour soup mix and can of soup over roast.
Add 1 can of water. Cover and bake for 3 hours at 350\u00b0.
art with 1/4 of nut filling.
Roll up jelly