Preheat oven to 350\u00b0.
Shake flour in cooking bag to coat. Place in baking dish.
Sprinkle fish with seasoning and cheese. Roll each fillet, starting at narrow end.
Place fish rolls, seam side down, in center of bag, forming 2 rows.
Lay veggies around fish rolls.
Sprinkle with paprika; dot with butter.
Close bag; make half-inch slits in top.
Bake 20 to 25 minutes or until fish flakes with fork.
In a resealable plastic bag, combine thoroughly the Dijon-style
Combine all ingredients except roast.
Place roast in plastic bag and set in deep bowl.
Pour in marinade and close bag tightly. Let stand 2 to 3 hours at room temperature or overnight in refrigerator.
Occasionally press bag against meat to distribute marinade.
Remove meat.
Roast, uncovered, at 325\u00b0 for 3 hours. Baste with marinade the last hour.
lps in removing the roast).
Put 1/3 can of pork (or
>bag, large enough to fit the roast and the liquid.
Place pork roast in bag
hine bone in between each rib of the pork roast to make
Preparation of the roast : In a bowl, mix goat
Combine all ingredients except roast.
Place roast in plastic bag and set in deep bowl.
Pour in marinade and close bag tightly. Let stand 2 to 3 hours at room temperature or overnight in refrigerator.
Occasionally press bag against meat to distribute marinade.
Remove meat.
Roast, uncovered, at 325\u00b0 for 3 hours. Baste with marinade the last hour.
Preheat oven to 350 degrees F (175 degrees C).
In a large, resealable plastic bag, mix rosemary, garlic salt, thyme, and pepper. Place pork roast in the bag, seal, and toss until thoroughly coated with the garlic salt mixture. Transfer to a medium baking dish.
Cook pork roast 1 hour in the preheated oven, or to an internal temperature of 145 degrees F (63 degrees C).
Combine the first 10 ingredients in a large shallow dish or
Place pork roast in a Dutch oven.
Salt
Place roast in cooking bag.
Pour mushroom soup, onion soup mix, sour cream, water and brown sugar over roast.
Seal bag by tying a knot.
Poke 1 hole in top of bag with toothpick.
Place bag on microwavable plate.
Cook on Medium setting for 10 minutes. After cooking, allow to set for 5 minutes before opening bag. Open bag.
Reserve gravy in bag to pour over mashed potatoes or rice.
00b0F.
In an overproof saucepan, heat oil. Brown the pork on
Place pork roast in baking dish.
In a separate bowl, assemble the remaining ingredients, stir well.
Pour marinade over roast, cover and place in the refrigerator for at least 1 hour.
In a preheated oven, cook at 500 degrees for 10 minutes, then reduce heat to 300 degrees.
Cook until roast reaches an internal temperature of 170 degrees.
Allow to cool five minutes before serving.
arinate Pork Roast in ingredients from step 1.
Place pineapples in separate plastic bag
Sprinkle salt, pepper and garlic salt to taste on both sides of roast. Place roast in bag. In a small bowl combine first nine ingredients. Mix well.
Combine cornstarch and water and stir until smooth. Pour over roast and top with sliced onions. Tie bag and turn roast upside down and shake so seasoning covers all while holding sliced onion on top. Return to pan, being sure to move onion back to top of roast.
Poke about 5 small holes in top of bag and bake at 350 for 2 hours or until top is a bit brown and roast is tender.
Place pork roast in crock pot.
Sprinkle roast with dry onion soup mix and pat soup mix into the pork roast.
Pour Chipotle Raspberry Sauce on top of roast.
Be sure to use the whole jar and coat the whole top and sides of roast.
I have a brand new fabulous crock pot so the timing may be different on yours: Set crock pot on low for 6-7 hours and on high for 3. I set mine the first time on high for 4 and was a little dry. I like my pork medium well though! So 3 hours on high worked for me.
Cut pork roast in half and place in roasting bag combined with other ingredients.
Pour in Italian dressing.
Slow cook in roasting pan at 250 to 300 degrees for 3 1/2 hours.
Serves 5 to 9.
Place roast in cooking bag. DO NOT FOLLOW DIRECTIONS ON BAG. Mix soup, seasoning, garlic and butter. Pour into bag.
Place pork roast in slow cooker. Combine jam, brown sugar, garlic, vinegar, soy sauce, molasses and chicken broth. Mix well.
Pour over roast. Cover and cook on low for 8 hours.
Remove roast and sauce from slow cooker. Allow to cool.
Place cooled roast and sauce in freezer bag. Label and freeze.
To serve: thaw. Heat roast and sauce until hot and bubbly. Pull roast into serving pieces (or shred) and serve sauce over rice.