GARLIC LOVERS ROAST BEEF - DELICIOUS HEALTHY RECIPES MADE ...
Garlic Lovers Roast Beef is my family's favorite roast beef recipe, so flavorful and loaded with garlic as the name implies.
Provided by Gina
Categories Dinner
Total Time 140 minutes
Prep Time 5 minutes
Cook Time 75 minutes
Yield 10
Number Of Ingredients 7
Steps:
- Remove the roast from refrigerator 1 hour before cooking to reach room temperature. Trim all the fat off the meat. Using a sharp knife, pierce meat about 1/2-inch deep and insert slivers of garlic in each hole, pushing all the way in. Lightly spray the meat with olive oil and season generously with salt, pepper and rosemary. Place the thermometer all the way into the center of the meat.
- Preheat oven to 350F. When the oven reaches 350F, place the roast in a roasting pan and put in the oven.
- Roast until the thermometer reads 130° for rare, 140° for medium rare, 150° for medium, and 155-160° for well done. Remove the roast from the oven and let it rest 10-20 minutes before you cut it so that the juices distributed evenly. I personally remove my roast beef from the oven when it is 135° for medium rare. The temperature will rise an additional 5 degrees as it sits.
- Slice thin and serve.
Nutrition Facts : ServingSize 3 oz cooked, Calories 142.5 kcal, CarbohydrateContent 0.5 g, ProteinContent 24 g, FatContent 4 g, CholesterolContent 44 mg, SodiumContent 292.5 mg, FiberContent 0.5 g
ESCARGOTS IN GARLIC AND PARSLEY BUTTER : RECIPES : COOKING ...
Cooking Channel serves up this Escargots in Garlic and Parsley Butter recipe plus many other recipes at CookingChannelTV.com
Provided by Cooking Channel
Categories appetizer
Total Time 35 minutes
Prep Time 20 minutes
Cook Time 15 minutes
Yield 3 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F.
- For the escargots: Melt the butter in a saute pan over low heat and add the shallots, snails and garlic. Slowly saute for 10 minutes. Season with salt and pepper, and then stir in the parsley. Set aside and let cool.
- For the garlic and parsley butter: Mix together the butter, sea salt, pepper, parsley, garlic and tarragon in a blender until very smooth. Season with more salt and pepper, if needed.
- Place 1 snail in each hole of the gratin dishes, and then cover with garlic and parsley butter up to the brim. Top each snail with a fine brioche crouton. Bake until the butter is bubbling and the croutons are golden brown, about 7 minutes. Serve and enjoy!
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From tasteofhome.com
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From simplyrecipes.com
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From damndelicious.net
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From saveur.com
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Transfer chicken and garlic to a plate, then bring drippings in skillet to a simmer over medium heat. Add broth mixture to drippings, and cook whisking constantly, 1 minute. Remove from heat and stir in lemon juice. Add some of the pan sauce to individual plates then top with a chicken and garlic cloves. Sprinkle with parsley.
From cookingclassy.com
From cookingclassy.com
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