Panicroast Recipes
PANIC ROAST
I came across this from www.cookingcache.com Submitted by Kathy-Lynn. She stated to cover roast with boiling water, and that's it. Try it her way if you like or how I prepared it. I didn't plan this roast in a panic just out of curiosity. This is intended for individuals who forget to remove something from the freezer for dinner. Do remember that you will need a LARGE crockpot (frozen beef roasts don't bend!). This isn't a to-die for recipe, but the meat was perfect for shredding. If desired removed some of the broth to make a gravy in saucepan
Provided by lets.eat
Categories One Dish Meal
Time 8h15m
Yield 8-10 serving(s)
Number Of Ingredients 5
Steps:
- Place all of the ingredients in a LARGE crockpot. Add enough boiling water to completely cover the roast. Cook on low for 7-8 hours.
Nutrition Facts : Calories 505.6, Fat 34.5, SaturatedFat 13.7, Cholesterol 117.4, Sodium 758.4, Carbohydrate 13.9, Fiber 1.8, Sugar 5.6, Protein 34.5
PANINI
Chef Todd English uses the signature pizza dough from his restaurant Figs to whip up this panini.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Number Of Ingredients 9
Steps:
- Place a pizza stone on a rack in the lower third of an oven. Heat oven to 500 degrees. On a heavily floured surface, roll out half the dough as thinly as possible into a 10-inch circle. Rub with 2 teaspoons olive oil. Using a pizza peel, transfer the dough to the pizza stone, and bake until the dough puffs and is slightly golden brown, about 2 minutes per side. Repeat the process with remaining dough.
- Using a towel, remove the crust from the oven, and place on a cutting board. Top half the crust with fennel, zest, 2 teaspoons olive oil, salt and pepper, lemon juice, 10 basil leaves, and mozzarella. Sprinkle the capers, remaining 5 basil leaves, and 2 teaspoons olive oil over the mozzarella. Season with salt and pepper and a final squeeze of lemon. Fold the crust in half. Using the back of a heavy saute pan, press the panini together. Repeat process with remaining panini.
- Return the panini to the oven, and bake until the filling is just warmed through. Transfer the panini from the oven to a cutting board, cut the panini in half on the diagonal, and cut into smaller pieces. Serve immediately.
SHEET-PAN GOCHUJANG CHICKEN AND ROASTED VEGETABLES
Gochujang, a Korean fermented chile paste, enlivens a straightforward dinner of roast chicken and vegetables with a salty, spicy and umami-rich layer of flavor. Freshly grated ginger, sliced scallions and quick-pickled radishes elevate the flavor even further. This recipe calls for a wintry mix of squash and turnips, but equal amounts of root vegetables like carrots, potatoes and beets, or lighter vegetables like cauliflower, brussels sprouts or broccoli will work well too.
Provided by Yewande Komolafe
Categories dinner, easy, weeknight, one pot, poultry, roasts, vegetables, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Heat the oven to 425 degrees. Combine the gochujang, soy sauce, ginger and 3 tablespoons oil in a medium bowl or resealable bag. Add the squash, turnips and scallion whites, toss to coat with glaze, or seal bag and shake to coat. Lightly season with salt and transfer to a rimmed baking sheet. Season the chicken with salt and toss to coat in whatever is left of the glaze in the bowl or bag. Arrange the chicken pieces skin-side up between the vegetables on the sheet.
- Roast until vegetables are tender, chicken is cooked through and the skin crispy and browned in spots, about 40 minutes.
- While the chicken cooks, thinly slice the scallion greens. Using a sharp knife or a mandoline, cut the radishes into thin rounds. In a small bowl, toss the sliced scallion greens and radishes with the rice vinegar and sesame oil, if using. Season to taste with salt and set aside to lightly pickle.
- Top the roast chicken and vegetables with the quick-pickled scallion-radish mix and transfer to serving plates. Serve with steamed rice, if desired.
THE CLASSIC PANINI
Use different proportions -- and ingredients -- to inspire your own creations.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 8
Steps:
- Halve the roll. Drizzle cut sides with olive oil. Sprinkle with coarse salt and freshly ground pepper.
- Layer mozzarella, Parmesan cheese, prosciutto di Parma, and basil leaves on bottom half. Top with other half.
- Heat a grill pan over medium-low to medium heat until almost smoking. Lightly brush pan with olive oil. Place panino on pan; cover with a cast-iron or other heavy skillet weighed with soup cans. Gently press straight down. Grill, undisturbed, until browned and crisp on bottom, 3 to 4 minutes. With a spatula, flip panino. Repeat process, grill until crisp and browned on other side, 3 to 4 minutes more. Serve hot.
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