n upper third of oven and preheat over to 400
In small bowl, combine Originals Oven Roasted Chicken Breast, Greek yogurt, red onion, celery and lemon juice.
Divide chicken mixture, spring mix, cranberries, apples and pecans in half.
To assemble, begin by placing chicken and dressing mixture into the bottom of 2 jars.
Next add lettuce then finish by topping with cranberries and pecans and tighten lids.
Once ready to eat, empty jar into a bowl, mix and enjoy!
Preheat oven to 350\u00b0F
Lightly grease extra-large muffin or popover pan.
In large bowl, mix eggs and cream.
Add stuffing mix, SPAM(R) Oven Roasted Turkey and cranberries; stir to evenly mix.
Let stand 5 minutes.
Fill cups 2/3 full.
Bake 25 to 30 minutes or until set in center.
Let stand 5 minutes before removing from pan.
pasta spoon.
*If oven-roasted tomato is not available at
b>oven heat oil over medium-high heat. Carefully add beef brisket
*Cut recipe in half for small brisket.
But still cook 2 to 3 hours.
Preheat the oven to 400F. Place the halved
To make the roasted tomatoes, slice small tomatoes and
Preheat oven to 220 degrees C.
Combine pumpkin, oil, salt and pepper and place on baking tray.
Roast for 25-30 minutes until tender.
Remove from oven, place in bowl and allow to cool slightly.
Stir-fry the red pepper until cooked and add to the pumpkin in the bowl.
Combine all the dressing ingredients, except the herbs.
Add the dressing, herbs and rocket to the pumpkin and toss well.
Place in the serving bowl or on individual dishes.
Garnish with the cucumber ribbons and cashew nuts.
Serve warm or cold.
lice and serve with oven roasted fruit.
Oven Roasted Fruit;.
Preheat the
Whisk all ingredients together and refrigerate or serve immediately.
To make Oven Roasted Tomatoes you need: 8 Roma tomatoes, Olive oil, Salt and freshly ground black pepper -- Preheat oven to 200 degrees F. Take fresh Roma tomatoes and cut in half lengthwise. Place tomatoes cut side up on sheet tray. Drizzle olive oil, and sprinkle with salt and pepper. Place in oven for 8 hours or overnight.
Trim brisket.
Mix all ingredients and cover all sides of brisket with paste (recipe to follow).
Place in foil lined pan, fat side up.
Cover tightly and refrigerate overnight.
Preheat oven to 300\u00b0.
Cook brisket 1 hour per pound.
When there is only 1 hour left to cook, remove from oven and pour off juices.
Cover with barbecue sauce and onion slices.
Recover with foil and return to oven.
Let stand 10 minutes before slicing across the grain.
nd add 10 of the roasted garlic cloves. Pour the hot
owl. Triple or quadruple the recipe and keep the rest in
les all over brisket. Rub entire surface of brisket with 1
Preheat the oven to 350\u00b0.
Peel,
Preheat oven to 350 dg. and place brisket fat side up in baking
Preheat the oven to 200 degrees F. Line
preheat the oven to 350 degrees F.
Make a dry rub by combining all dry ingredients.
season the raw brisket on all sides with the rub.
place in a roasting pan and roast uncovered for 1 hour.
add beef stock and enough water to yield about 1/2 inch of liquid in the roasting pan.
lower oven to 300 degrees F, cover pan tightly and continue to cook until fork tender, about 3 hours.
trim the fat and slice meat thinly across the grain. top with juice from the pan.
In a large bowl combine tomatoes, beef broth, and brown sugar. stir till mixed well.
pour over top of the brisket and vegies and bake in the oven for 6 hours at 225 f.
you can use any type of roast or meat you want. it really does not matter even a tough type of meat will work fine after cooking for 6 hours it will come out fork tender.