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RECIPE # 4 - ROSEMARY ROAST WITH CARROTS & MUSHROOMS
1/2 cup of panko
2 Tablespoons of ground rosemary
2 1/2 - 3 lb roast
3 Tablespoons of Dijon mustard
Let roast set to room temperature. Mix panko and rosemary. Coat roast with Dijon mustard and cover with panko mixture. Cook at 350 degrees for 2 1/2 to 3 hours.
CARROTS WITH MUSHROOMS
1 bag of baby carrots
1 package of sliced fresh mushrooms
2 cups of chicken broth
Place all ingredients in a sauce pan. Simmer on low heat until chicken broth is absorbed and carrots are at desired tenderness.
* GREEN BEANS ARE SIMPLY KENTUCKY WONDERS WITH SEASON SALT.
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