PROVENCAL ROAST BEEF SALAD SANDWICH
Provided by Food Network
Yield 2 servings
Number Of Ingredients 8
Steps:
- Split rolls in half and score them with a sharp knife to make craters for dressing to seep into.
- Make dressing with olive paste, Dijon mustard, lemon juice and olive oil. Season with olive oil.
- Spoon dressing into rolls, top with roast beef, sliced tomato and sprigs of parsley. Drizzle on more dressing and top with pimiento.
TANGY ROASTED PORK WITH DUCK SAUCE
Provided by Robin Miller : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees F.
- Coat a large roasting pan with cooking spray.
- Season pork all over with salt and black pepper and place in prepared pan. In a small bowl, whisk together soy sauce, molasses, hot mustard, and garlic powder. Brush soy sauce mixture all over pork. Roast for 30 minutes, or until an instant-read thermometer registers at least 160 degrees F. Remove from oven and let pork rest for 10 minutes. Cut crosswise into 1/4-inch thick slices.;
- While the pork is roasting, in a small saucepan, combine plum preserves, chutney, vinegar, sugar, and ginger. Set pan over medium heat and bring to a simmer for about 10 to 15 minutes. Remove from heat.
- Toss somen noodles with scallions and peanut oil.
- Remove pork from the oven. Serve 2/3 of the pork with all of the plum sauce and somen noodles. Reserve remaining pork, about 12 to 16 thin slices, for paninis.
GRANDMA'S ROASTED DUCK
When I was growing up, my grandma always served roast duck for the holidays, and for other family events throughout the year. I always thought it was better than turkey! -Sue Gronholz, Beaver Dam, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h55m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 325°. Pierce duck skin all over with a fork. Mix remaining ingredients; rub over outside of duck. Place duck on rack in a shallow roasting pan; add 1 inch of water., Roast duck, uncovered, until a thermometer inserted in thigh reads 180°, 1-1/2 to 2 hours. Remove from oven; let stand 15 minutes before carving. If desired, skim fat and thicken pan drippings for gravy. Serve with duck.
Nutrition Facts : Calories 649 calories, Fat 51g fat (18g saturated fat), Cholesterol 152mg cholesterol, Sodium 550mg sodium, Carbohydrate 10g carbohydrate (9g sugars, Fiber 0 fiber), Protein 34g protein.
ROAST BEEF SALAD
Make and share this Roast Beef Salad recipe from Food.com.
Provided by The Range Rover
Categories One Dish Meal
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix the beef,onion,and tomatoes in a large bowl.
- I small bowl whisk together the vinegar, oils, horseradish, and salt & pepper to taste; pour over the beef mixture and combine well.
Nutrition Facts : Calories 119.9, Fat 10.3, SaturatedFat 1.4, Sodium 220.5, Carbohydrate 6.3, Fiber 0.8, Sugar 4.5, Protein 0.7
CREAMY ROAST BEEF SALAD
This is my Mom's recipe and is one of the first recipes I took with me when I left home. I had never seen a salad anything like this before and I absolutely loved it. It makes a great sandwich or it can be eaten plain. It is great for a casual lunch with friends. Enjoy! (Time does not include chill time).
Provided by MamaJ
Categories Roast Beef
Time 5m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingredients together and refrigerate at least 24 hours.
- Stir.
- Serve atop lettuce leaf or spoon onto toasted onion roll.
ROAST BEEF (OR CHICKEN OR PORK OR DUCK) SALAD
Steps:
- 1. Heat 1 tablespoon of the olive oil in a medium heavy saucepan over low heat. Add the onion and sugar and cook, stirring occasionally at first, then more frequently as the onion begins to caramelize, until soft and golden brown, about 25 minutes. Don't settle for anything lighter than the onions in the photo, bottom right, or you'll miss out on that all-important, mellow sweetness. 2. While the onions are cooking, preheat the oven to 400F. In a bowl, pour the olive oil over the tomatoes and toss to coat. Lay tomatoes on a baking sheet, season with salt and pepper, and roast for 10-15 minutes or until tomatoes are shriveled and collapsing. Remove from the oven and set aside to cool. 3. Put the caramelized onion, roasted cherry tomatoes, roast meat, beans and scallions in a large bowl. Add the rosemary-basil dressing to the mixture, season with salt and pepper, and toss gently. Serve at room temperature. Dressing: Mix all ingredients except the basil in a small bowl. Right before serving, stir in the basil.
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