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Moroccan Chicken
31⁄2 to 4 pound chicken | 1⁄2 | teaspoon ground ginger |
1 teaspoon turmeric | 1⁄2 | teaspoon ground coriander |
1 teaspoon salt | 1⁄4 | teaspoon ground black pepper |
Rinse chicken in cold water. Pat dry. Combine spices and seasonings and use to coat chicken. Place chicken in insert pan. Place cover on roaster and bake at 350°F for 1 hour and 15 to 30 minutes or until tests done. Makes 4 servings.
Barbecued Brisket
4 pounds beef brisket | 1⁄2 teaspoon cumin | |
1 tablespoon chili powder | 1⁄2 | teaspoon dried, crumbled oregano |
1 teaspoon minced garlic | 1⁄4 | teaspoon ground sage |
1 teaspoon paprika | 1⁄4 | teaspoon ground cayenne pepper |
1 teaspoon salt | 1⁄4 | teaspoon black pepper |
1 teaspoon sugar |
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If necessary, cut brisket to fit in insert pan without touching the sides. Mix all the spices. Coat all of the brisket with the spice mixture. Wrap the brisket in heavy duty aluminum foil. Crimp the edges of the foil to seal. Place in the insert pan. Cover and roast at 250°F for 4 hours. Remove from the roaster. Thinly slice the brisket and serve with your favorite barbecue sauce or the juice from roasting.
Makes 10 servings.
Oven Roasted Beef Stew
2 pounds beef chuck roast, cut into
1 pound bag baby carrots
2 large potatoes, cubed
2 103⁄4 ounce cans condensed cream of tomato soup
3 cups water
1.5ounce envelope beef stew seasoning mix
Place beef, carrots, and potatoes in insert pan. In a bowl, whisk together the soup, water, and seasoning packet. Pour over beef and vegetables. Cover and roast at 250°F for 3 hours or until beef is tender. Occasionally remove cover and stir. Makes 4 to 6 servings.
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