Daily Archives: May 11, 2013

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Premium Oven Roast

PREMIUM OVEN ROAST – COOKING DIRECTIONS:

Place roast, fat side up, on rack in roasting pan
Season roast; insert meat thermometer into centre of roast avoiding fat or bone.
Cook, uncovered, in 325ºF (160ºC) oven to desired doneness.

May 11, 2013 Leave a commentRecipesBy gajrcx

Pot Roast

POT ROAST – COOKING DIRECTIONS:

Season roast.
Brown in lightly oiled Dutch Oven or stockpot over med-high heat.
Add 1 – 2 cups (250-500 ml) liquid such as red wine, broth, canned tomatoes or soup).

May 11, 2013 Leave a commentRecipesBy gajrcx

Oven Roast

OVEN ROAST – COOKING DIRECTIONS:

Place 2-5 lb (1-2.5 kg) roast, fat side up, on rack in roasting pan
Season roast; insert meat thermometer into centre of roast avoiding fat.
Add 1/2 inch (1 cm) water to roasting pan.
Cook roast, uncovered, in preheated 500ºF (260ºC) oven for 30 min.

May 11, 2013 Leave a commentRecipesBy gajrcx

Veggie and Beef Noodle

COOKING DIRECTIONS:

Preparation Time: 13 minutes
Cooking Time: 20 minutes, Serves 4

12 oz (375 g) Ontario Corn Fed Marinating Steak
3 tbsp (45 mL) cornstarch
2 tbsp (25 mL) naturally brewed soy sauce

May 11, 2013 Leave a commentRecipesBy gajrcx

Marinating Steak

MARINATING STEAK – COOKING DIRECTIONS:

Pierce meat numerous times with a fork.
Place in large resealable freezer bag with 1 cup (250 ml) teriyaki sauce or Italian salad dressing; refrigerate 12-24 hours. If using packaged quick marinades, marinate 20-30 minutes at room temperature. Discard marinade.

May 11, 2013 Leave a commentRecipesBy gajrcx

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