BEST WAY TO COOK A SPOON ROAST RECIPES
HOW TO COOK SPAGHETTI SQUASH IN THE OVEN - BEST WAY TO ...
If you're maintaining a low-carb diet, there is no food more magical than spaghetti squash. It’s like it was invented for bikini season, because someone knew how important pasta is to us. It’s super easy to make and there are so many ways to cook with it.
Provided by Lena Abraham
Categories low-carb vegetarian dinner
Total Time 45 minutes
Prep Time 5 minutes
Cook Time 0S
Yield 2
Number Of Ingredients 4
Steps:
- Preheat the oven to 400°. Cut spaghetti squash in half lengthwise and scoop out seeds. Drizzle with olive oil, and season with salt and pepper. Place cut side down on baking sheet and roast until flesh is easily shreddable, 40 minutes.
Nutrition Facts : Calories 235 calories
BONE-IN BLADE VENISON ROAST | MEATEATER COOK
Years ago, my brother Danny perfected this bone-in blade venison roast recipe while working with a moose shoulder. I’ve since used it for everything from whitetail to black bear. As you’ll see, it proves that there’s no need to grind all your big game shoulders into burger meat. Handled properly...
Provided by Steven Rinella
Yield 6
Number Of Ingredients 18
Steps:
- Preheat oven to 300°. Season the roast liberally with salt and pepper on all sides
- Heat a heavy-bottomed 6-to 8-quart Dutch oven over medium-high heat. Add the oil. When the oil begins to shimmer, add the butter; it will bubble up. When the bubbles subside, add the roast and sear until dark brown. Flip the roast and sear the other side
- Remove the roast to a plate. Drain any excess fat from the bottom of the pan.
- Add the onion and cook until translucent and beginning to brown, about 5 minutes.
- Add the garlic and cook for 2-3 minutes, letting them get a little color on them.
- Loosen the brown bits on the bottom of the pot with a splash of stock, water, or wine. Use a wooden spoon to scrape up the bits; they’ll add tons of flavor to your sauce.
- Return the meat to the pot and add the rest of the stock and the wine; it should reach about three-quarters of the way up the sides of the roast.
- Toss in the thyme and bay leaf. Bring the pot to a boil, then cover and transfer to the oven.
- Cook in the oven for 2-1/2 hours, checking occasionally to be sure that there is still enough liquid; add more if not. If the top of the roast becomes dry, flip it over and continue cooking.
- After 2-1/2 hours, check the roast. The meat should be close to tender. Add the sweet potatoes, carrots, celery, and potatoes and cook until the vegetables are soft and the meat is fork-tender, 15-20 minutes more.
- Remove meat from the liquid. Slice into large pieces and divide among dinner plates.
- Use a slotted spoon to scoop up the vegetables from the liquid and serve them on the side. Top the meat with a little of the cooking liquid. Delicious with pieces of buttered baguette.
- Don’t throw away the extra cooking liquid—it’s like liquid gold! Save it for soup, pasta sauce, or stock.
More about "best way to cook a spoon roast recipes"
ROAST TURKEY | TURKEY RECIPES | JAMIE OLIVER RECIPES
Packing your turkey with clementines and fresh herbs gives the meat a lovely, fragrant flavour
From jamieoliver.com
Total Time 4 hours 55 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 787 calories per serving
From jamieoliver.com
Total Time 4 hours 55 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 787 calories per serving
- In my books, the perfect bird is 6.5kg– 8kg in weight because that’s a good size to handle, feeds about 10 to 14 people and has better flavour than bigger birds. If you’re buying from a small producer, like the lovely turkey I used from my mate Paul Kelly, you’ll often find these birds come with their own cooking instructions. Really good-quality birds do cook in a shorter time so follow the instructions if it has them.
- This year I’m using a flavoured butter to give a bit of extra love to my turkey, and this is a job you can do the day before. Get your turkey and use a spoon to work your way between the skin and the meat. Start at the side of the cavity just above the leg and work gently up towards the breastbone and towards the back so you create a large cavity. Pick up half of your butter and push it into the cavity you’ve created. Use your hands to push it through the skin right to the back so it coats the breast meat as evenly as possible. Do the same on the other side then rub any leftover butter all over the outside of the bird to use it up. If you’ve got any herb stalks left over, put them in the cavity of the turkey for added flavour as it cooks. Cover the turkey in cling film and keep in the fridge until you need it.
- Take your turkey out of the fridge a few hours before you are ready to put it in the oven so it has time to come up to room temperature. That flavoured butter will already be under the skin so you’ll only need a few tweaks to finish it off. Halve the clementines and pop them in the cavity with a few more sprigs of fresh herbs like rosemary, bay and thyme. The fruit will steam and flavour the birds in a really lovely way. Take the fresh rosemary, pull off the leaves at the bottom then spear that through the loose skin around the cavity to hold it together and keep it from shrinking back as the turkey cooks.
- Open up the neck cavity and pack as much stuffing as possible in there, then carefully pull the skin back over the cavity, tuck it under the bird and pop it in the roasting tray. If you’ve already made your gravy like I’ve done, you won’t need a vegetable trivet, if not, do that now by roughly chopping the carrots, onions and celery sticks. Preheat your oven to full whack, get the turkey in the roasting tray and cover with foil. As soon as it goes in the oven, immediately turn the heat down to 180ºC/350ºF/gas 4.
- As a rough guide, you want to cook the turkey for about 35 to 40 minutes per kilogram, so a 7kg turkey will want about 4 to 4½ hours in the oven. But there are so many variables such as the sort of oven you have and the quality of your bird. Check on your turkey every 30 minutes or so and keep it from drying out by basting it with the lovely juices from the bottom of the pan. After 3½ hours, remove the foil so the skin gets golden and crispy. If you are at all worried just stick a meat thermometer in the thickest part of the breast. When the internal temperature has reached 65ºC for a good quality bird, and about 82ºC for a cheaper bird, it’s ready to come out.
- Carefully put a metal skewer in the cavity and use it to lift the bird and angle it over the roasting tray so all of the juices from the cavity run out. Move the turkey to a platter then cover it with a double layer of tinfoil and 2 tea towels to keep it warm while it rests for at least 1 hour, preferably 2 hours for bigger birds.
See details
BONE-IN BLADE VENISON ROAST | MEATEATER COOK
Years ago, my brother Danny perfected this bone-in blade venison roast recipe while working with a moose shoulder. I’ve since used it for everything from whitetail to black bear. As you’ll see, it proves that there’s no need to grind all your big game shoulders into burger meat.
Handled properly...
From themeateater.com
From themeateater.com
- Don’t throw away the extra cooking liquid—it’s like liquid gold! Save it for soup, pasta sauce, or stock.
See details
ROAST TURKEY | TURKEY RECIPES | JAMIE OLIVER RECIPES
Packing your turkey with clementines and fresh herbs gives the meat a lovely, fragrant flavour
From jamieoliver.com
Total Time 4 hours 55 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 787 calories per serving
From jamieoliver.com
Total Time 4 hours 55 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 787 calories per serving
- In my books, the perfect bird is 6.5kg– 8kg in weight because that’s a good size to handle, feeds about 10 to 14 people and has better flavour than bigger birds. If you’re buying from a small producer, like the lovely turkey I used from my mate Paul Kelly, you’ll often find these birds come with their own cooking instructions. Really good-quality birds do cook in a shorter time so follow the instructions if it has them.
- This year I’m using a flavoured butter to give a bit of extra love to my turkey, and this is a job you can do the day before. Get your turkey and use a spoon to work your way between the skin and the meat. Start at the side of the cavity just above the leg and work gently up towards the breastbone and towards the back so you create a large cavity. Pick up half of your butter and push it into the cavity you’ve created. Use your hands to push it through the skin right to the back so it coats the breast meat as evenly as possible. Do the same on the other side then rub any leftover butter all over the outside of the bird to use it up. If you’ve got any herb stalks left over, put them in the cavity of the turkey for added flavour as it cooks. Cover the turkey in cling film and keep in the fridge until you need it.
- Take your turkey out of the fridge a few hours before you are ready to put it in the oven so it has time to come up to room temperature. That flavoured butter will already be under the skin so you’ll only need a few tweaks to finish it off. Halve the clementines and pop them in the cavity with a few more sprigs of fresh herbs like rosemary, bay and thyme. The fruit will steam and flavour the birds in a really lovely way. Take the fresh rosemary, pull off the leaves at the bottom then spear that through the loose skin around the cavity to hold it together and keep it from shrinking back as the turkey cooks.
- Open up the neck cavity and pack as much stuffing as possible in there, then carefully pull the skin back over the cavity, tuck it under the bird and pop it in the roasting tray. If you’ve already made your gravy like I’ve done, you won’t need a vegetable trivet, if not, do that now by roughly chopping the carrots, onions and celery sticks. Preheat your oven to full whack, get the turkey in the roasting tray and cover with foil. As soon as it goes in the oven, immediately turn the heat down to 180ºC/350ºF/gas 4.
- As a rough guide, you want to cook the turkey for about 35 to 40 minutes per kilogram, so a 7kg turkey will want about 4 to 4½ hours in the oven. But there are so many variables such as the sort of oven you have and the quality of your bird. Check on your turkey every 30 minutes or so and keep it from drying out by basting it with the lovely juices from the bottom of the pan. After 3½ hours, remove the foil so the skin gets golden and crispy. If you are at all worried just stick a meat thermometer in the thickest part of the breast. When the internal temperature has reached 65ºC for a good quality bird, and about 82ºC for a cheaper bird, it’s ready to come out.
- Carefully put a metal skewer in the cavity and use it to lift the bird and angle it over the roasting tray so all of the juices from the cavity run out. Move the turkey to a platter then cover it with a double layer of tinfoil and 2 tea towels to keep it warm while it rests for at least 1 hour, preferably 2 hours for bigger birds.
See details
CRISPY ROAST POTATOES RECIPE | BBC GOOD FOOD
We've created our ultimate recipe for crispy, crunchy roast potatoes – follow our cookery team's top tips to take this classic side dish from standard to sensational
From bbcgoodfood.com
Total Time 2 hours 10 minutes
Category Side dish
Cuisine British
Calories 434 calories per serving
From bbcgoodfood.com
Total Time 2 hours 10 minutes
Category Side dish
Cuisine British
Calories 434 calories per serving
- Remove from the oven and – again, meticulously – turn each potato. Return to the oven for 20 mins, then repeat the potato-turning process again. If, at this stage, your other side dishes allow you to, turn the oven up to 220C/200C fan/gas 7 and give the potatoes a final 20 mins. By now you should have potatoes that are everything a roastie should be: deep, golden and crunchy on the outside with an extra-fluffy middle – just sprinkle with a little sea salt to serve.
See details
THE BEST WAY TO COOK ROAST TURKEY —THE ULTIMATE RECIPE
Dec 24, 2021 · Place in a roasting tray with the stuffed legs and roast for about 30 minutes, then turn the oven down to 200C/180C fan/gas mark 6 and cook for a further 30-45 minutes, basting every so often.
From telegraph.co.uk
From telegraph.co.uk
See details
LOW'N SLOW METHOD FOR ROAST BEEF - NANA'S BEST RECIPES
Jun 23, 2016 · Look for a rump roast or cross rib roast. Do not use this method for lean cuts such as top round or sirloin. These will dry out if you cook them this way. My daughter Heather tells me that you can cook those lean cuts in a crock pot. 2. After browning in a 500 degree F oven for 30 minutes, sprinkle dry spices on all sides of roast.
From nanasbestrecipes.com
From nanasbestrecipes.com
See details
WHAT EXACTLY IS A SPOON ROAST & HOW DO I COOK IT? - CHOWHOUND
Dec 23, 2009 · The best way to cook this roast is to heat the oven to 450 degrees, cook roast 20 minutes, then turn down to 350 degrees and cook for additional 15 minutes per pound. It should be 145 degrees in the center of the roast.
From chowhound.com
From chowhound.com
See details
THE BEST WAY TO ROAST A DUCK (HELLO, CRISPY SKIN!)
Nov 27, 2021 · Instructions. Score the skin, cut off excess fat, and poke it all over; Salt and truss; Roast at 300 degrees for 1 hour, breast-side up; Make the glaze: In a medium-sized saucepan, combine the honey, molasses, orange juice, soy sauce, and hot sauce.
From thehungrymouse.com
From thehungrymouse.com
See details
BEST SMOKED PRIME RIB ROAST - BEST BEEF RECIPES
Dec 11, 2021 · Smoked Rib Roast. I love prime rib recipes. There is nothing like a juicy, tasty rib roast with a gorgeous sear. I have made this beautiful cut of beef just about every way you can think of, especially for the holidays, and have to say, a smoked rib eye roast may be my favorite way …
From bestbeefrecipes.com
From bestbeefrecipes.com
See details
BEST DINNER RECIPES - SPOON FORK BACON
Oct 01, 2021 · Our Best Easy Dinner Recipes – Perfect for Busy Weeknights! Pasta with Vodka Sauce is a one of our favorite easy dinner ideas! There are only a few ingredients needed and in under 30 minutes you can have a piping hot and delicious bowl of pasta.
From spoonforkbacon.com
From spoonforkbacon.com
See details
THE BEST CROCK POT ROAST - JO COOKS
Nov 25, 2018 · Best Beef Cut for Pot Roast. The best beef cut is a tougher cut that are lean with lots of connective tissues and very little fat. When pot roast is cooked properly, the collagen breaks down into gelatin, thus tenderizing the meat. Best cuts include chuck roast …
From jocooks.com
From jocooks.com
See details
THE PERFECT SPOON ROAST - BLOGGER
Nov 22, 2015 · By the way - an on sale Rib Roast ($5.99 per pound if it gets that low), same size as this Spoon Roast would cost: $28.81. This roast at $3.99 per pound cost us $19.19. Please note: A spoon roast is a marketing term - they called it thus because it's so tender you could "eat it with a spoon". The roast itself is a sirloin roast.
From pattyandersonsblog.blogspot.com
From pattyandersonsblog.blogspot.com
See details
7 WAYS TO COOK BROCCOLI: RATED BEST TO WORST - ELIZABETH RIDER
Prepare a bowl of ice water and have it next to the stove. Bring a large pot of water to a rapid boil. Add a tablespoon of salt and then add the broccoli and cook until crisp-tender, 1 to 1 1/2 minutes. Be careful not to overcook the broccoli. Remove with a slotted spoon …
From elizabethrider.com
From elizabethrider.com
See details
55 BEST APPLE RECIPES | WAYS TO COOK WITH APPLES - FOOD COM
This French tart is a beautiful way to eat apples. From-scratch puff pastry is usually out of reach of the home cook, but this technique (made with simply grated butter, flour and water) is an ...
From foodnetwork.com
From foodnetwork.com
See details
55 BEST APPLE RECIPES | WAYS TO COOK WITH APPLES | RECIPES ...
This French tart is a beautiful way to eat apples. From-scratch puff pastry is usually out of reach of the home cook, but this technique (made with simply grated butter, flour and water) is an ...
From foodnetwork.com
From foodnetwork.com
See details
HOW TO COOK A PORK ROAST IN THE OVEN - THE BEST EASY ...
Some recipes will recommend tenting the pork roast. Tenting is when you cover the pan with a lid or aluminum foil. This method essentially wet-roasts or braises it, sometimes called "steaming" it. Tenting can be suitable for some cuts of meat, but if you want a crunchy crust on your roast, then it's best …
From sevensons.net
From sevensons.net
See details
THE BEST DRY-BRINED ROAST CHICKEN RECIPE - SIMPLY RECIP…
Jun 27, 2021 · Place the baking sheet into the oven and roast for 1 hour at 375° F degrees. Then turn the oven up to 425° F degrees for the remaining 20 minutes or until the temperature in the thickest …
From simplyrecipes.com
From simplyrecipes.com
See details
56 EASY SWEET POTATO RECIPES - HOW TO COOK BEST SWEET POTAT…
Nov 22, 2021 · Mashed, baked or roasted, these unique sweet potato recipes make the most out of fall's best veggie. By Becca Miller and Samantha MacAvoy Nov 22, …
From goodhousekeeping.com
From goodhousekeeping.com
See details
15 BEST PRIME RIB LEFTOVER IDEAS | WHAT TO DO WITH PRIME ...
Dec 17, 2021 · This pho preparation will work best if you’ve cooked a beautiful rare or medium rare roast. Like in a shabu shabu or sukiyaki, typically, the thinly sliced meat would typically need to be …
From foodnetwork.com
From foodnetwork.com
See details
HOW TO COOK A PERFECT ROAST - COOKING TIMES & BEST CUTS ...
Every now and again, take the roast out of the oven and use a spoon to pour the juices fromthe bottom of the roasting tray over the top of the meat. ... The best way to roast these beef cuts is fatty side up, ... How long to cook roast …
From newworld.co.nz
From newworld.co.nz
See details
GOOSE FAT ROAST POTATOES | DINNER RECIPES | GOODTOKNOW
Nov 02, 2021 · Goose fat roast potatoes are a decadent treat often saved for Christmas. They can however be eaten year-round with your Sunday roast. Using goose fat when cooking roast potatoes is a surefire way to get crunchy roast …
From goodto.com
From goodto.com
See details
POT ROAST RECIPES | ALLRECIPES
The best, no fail way to cook a roast. I give this recipe to all new brides, and they and their new husbands love it!! You can add cubed potatoes and sliced carrots to the roast before sealing it in foil, but I like to serve it over mashed potatoes and gravy. Also, you could substitute using a four pound bone-in roast.
From allrecipes.com
From allrecipes.com
See details
SPOON ROAST WITH HORSERADISH CREAM - COOKING CHAT
Dec 22, 2016 · How to Cook Spoon Roast. We start our spoon roast in a cold oven, then bring it up to 450 degrees (conventional setting). The beef roasts for 10 minutes at that higher temperature, which helps brown the outside. Then we drop the temp to 325 degrees to slowly roast …
From cookingchatfood.com
From cookingchatfood.com
See details
THE BEST ROAST CHICKEN - DELIA ONLINE
Delia shows how to cook The Best Roast Chicken. There are many ways to roast a chicken, but what we're looking for is a crisp, golden skin on the outside, and tender and very moist within. The best way …
From deliaonline.com
From deliaonline.com
See details
HOW DO YOU COOK A BONE-IN PRIME RIB ROAST
Sep 28, 2021 · Sear the Roast. Heat a large cast-iron skillet on the stovetop for five minutes and ad some oil. Make sure the pan gets very hot with the oil for the best results. Next, place the roast on the pan and let it sear for about five to 10 minutes. Be sure to turn to all sides, so every surface gets evenly browned. Cook the Roast
From blogchef.net
From blogchef.net
See details
THE BEST ROAST CHICKEN - DELIA ONLINE
Delia shows how to cook The Best Roast Chicken. There are many ways to roast a chicken, but what we're looking for is a crisp, golden skin on the outside, and tender and very moist within. The best way …
From deliaonline.com
From deliaonline.com
See details
HOW DO YOU COOK A BONE-IN PRIME RIB ROAST
Sep 28, 2021 · Sear the Roast. Heat a large cast-iron skillet on the stovetop for five minutes and ad some oil. Make sure the pan gets very hot with the oil for the best results. Next, place the roast on the pan and let it sear for about five to 10 minutes. Be sure to turn to all sides, so every surface gets evenly browned. Cook the Roast
From blogchef.net
From blogchef.net
See details
HOW TO ROAST BUTTERNUT SQUASH THE BEST, EASIEST WAY | REAL ...
Sep 30, 2019 · The season for roasting butternut squash has arrived. Before opening your oven, you may want to rethink your method for roasting this great fall vegetable. Maybe you cube squash. Maybe you start by removing the skin. There are many approaches, and many add extra time and work. Luckily, the best way to roast butternut squash …
From realsimple.com
From realsimple.com
See details
AIR FRYER PORK ROAST - FORK TO SPOON
Start a roast at a high temperature in a preheated air fryer, start at 390 degrees F, air fryer setting, roast for about 15 minutes, and then reduce the temperature to 360 degrees F roast is thoroughly cooked through. Always use a meat thermometer to make sure that your roast is fully cooked. It is one of your best …
From forktospoon.com
From forktospoon.com
See details
FOOD52 GENIUS RECIPES: 100 RECIPES THAT WILL CHANGE THE ...
There are good recipes and there are great ones—and then, there are genius recipes. Genius recipes surprise us and make us rethink the way we cook. They might involve an unexpectedly simple technique, debunk a kitchen myth, or apply a familiar ingredient in a new way…
From amazon.com
From amazon.com
See details
HOW TO COOK SPAGHETTI SQUASH | MINIMALIST BAKER RECIPES
Carefully halve spaghetti squash lengthwise using a sharp knife. I find the best way to do this is inserting the very tip of a very sharp large knife into the side of the squash (lengthwise) and push it all the way through to the other side. Then rock the knife back and forth to cut one half all the way …
From minimalistbaker.com
From minimalistbaker.com
See details
THE PERFECT FILET MIGNON ROAST - 2 SISTERS RECIPES BY ANNA ...
5. Pour about 4 cups of water in the bottom of the roasting pan, (under the roasting rack) just below the meat but not touching. Drizzle olive oil over the meat. 6. Cook for 15 to 20 minutes per pound, about 2 hours. Rotate the roast every half hour. 7. Remove from the rack, and place onto a cutting board, allow the roast …
From 2sistersrecipes.com
From 2sistersrecipes.com
See details
HOW TO COOK THE BEST VENISON BACKSTRAP RECIPES | FIELD ...
Jul 13, 2021 · The Best Methods for Cooking Venison Backstrap Recipes My friend and I think the best two way on how to cook venison backstraps are either seared in a pan and finished in …
From fieldandstream.com
From fieldandstream.com
See details
BEST OVEN VENISON ROAST RECIPE - BAKE ME SOME SUGAR
Sep 19, 2021 · Ingredients . Venison – Depending how you cut or had meat cut you will want around 2 ½ pounds of a roast. This is a wonderful venison backstrap roast recipe. Or if you do a bone-in just cook the roast …
From bakemesomesugar.com
From bakemesomesugar.com
See details
SIRLOIN ROAST IN AIR FRYER RECIPES
2021-08-10 · Place the roast in the air fryer basket. Cook for 15 minutes, then carefully flip the roast over. Reduce the temperature of the air fryer, and continue cooking as directed in the recipe. Use a meat thermometer to check for doneness. Remove the roast …
From tfrecipes.com
From tfrecipes.com
See details
SOUS VIDE BEEF TENDERLOIN WITH GARLIC ... - BEST BEEF RECIPES
Jan 07, 2022 · Our Sous Vide Beef Tenderloin Recipe is a beautiful holiday dinner using the most delicious garlic herb butter sauce! Cooking sous vide is the best way to serve up a perfectly …
From bestbeefrecipes.com
From bestbeefrecipes.com
See details
