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Daily Recipes for: 2013

Daily Recipe for Roasts

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Crown Roast of Pork with Sausage Stuffing

Provided by: Marc Boyer

This traditional crown roast recipe is intended for an 11-rib roast (about 5-1/2 pounds). This recipe is easily doubled since the stuffing makes enough for a 22-rib roast. White wine can be substituted for dry vermouth.

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Rib Roast

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Cajun Prime Rib Roast

Submitted by: RSTANZA

Home Town: Independence, Louisiana, USA

Living In: Covington, Louisiana, USA

This is a great roast with a spicy, crispy crust. The heat of the oven removes a bit of the bite of the hot sauce. Enjoy!

Brisket

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Deli Style Brisket

Provided by: Nicki

Brisket rubbed with ketchup and garlic salt cooks all day in a slow cooker with onions and water. Flour and more water are added to the pot to make gravy.

Pork Tenderloin

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Pork Tenderloin

Submitted by: Cookinkim

An outstanding fusion of flavors send this one into the pork roast hall of fame. Rub a tenderloin with mustard powder and thyme, and pour sherry, soy sauce, garlic and ginger over the top. Roast it the next day and serve with an apple jelly/sherry sauce.

Leg of Lamb

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Stuffed Leg of Lamb

Submitted by: Patrick

Home Town: Worcester, Massachusetts, USA

A boneless leg of lamb is butterflied, rolled up around a spinach and goat cheese stuffing, and roasted to savory perfection to make a magnificent main dish that's fit for a formal dinner or that special holiday meal.

Pot Roast

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Mother's Pot Roast

Provided by: J.Stewart

Shoulder or sirloin tip roast is done in a slow cooker with onions and tomato sauce for a total of 6 to 9 hours. The sauce is then thickened with flour.