SAVORY RUBBED ROAST CHICKEN
In general, procedures for roasting meat apply to poultry, too. For this dry chicken rub recipe, a blend of paprika, onion powder, garlic powder and cayenne go on the skin and inside the cavity for a bright, spicy roast chicken. -Margaret Cole, Imperial, Missouri
Provided by Taste of Home
Categories Dinner
Time 2h35m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a small bowl, mix the first eight ingredients., Pat chicken dry and place on a rack in a roasting pan, breast side up. Rub seasoning mixture over the outside and inside of chicken. Place onion inside cavity. Tuck wings under chicken; tie drumsticks together., Roast 2 to 2-1/2 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°. (Cover loosely with foil if chicken browns too quickly.) Remove chicken from oven; tent with foil. Let stand 15 minutes before carving.
Nutrition Facts : Calories 272 calories, Fat 16g fat (4g saturated fat), Cholesterol 90mg cholesterol, Sodium 284mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 29g protein.
SAVORY BEEF OR PORK ROAST RUB
This rub brings beef or pork to life, also great to use for the outdoor rotisserie :) --- the amounts are enough for one 3-4 pound roast
Provided by Kittencalrecipezazz
Categories Savory
Time 5m
Yield 1/4 cup (enough for one roast)
Number Of Ingredients 6
Steps:
- Combine all seasonings together in a bowl.
- Rub over meat.
- Cover meat and refrigerate for 24-48 hours.
Nutrition Facts : Calories 208.8, Fat 3, SaturatedFat 0.8, Sodium 25.8, Carbohydrate 46.2, Fiber 17.2, Sugar 8.9, Protein 9.4
SAVORY MEAT RUB
I wanted a tenderizing meat rub that didn't have sugar or chili powder in the ingredients. I couldn't find any, so I came up with this recipe. This rub tastes great on any meat especially turkey, ribs, and pork tenderloin. I've been told that it tastes like one of Famous Dave's meat seasonings.
Provided by CSD Kitchen
Categories Low Cholesterol
Time 15m
Yield 6 ounces, 1 serving(s)
Number Of Ingredients 9
Steps:
- Measure all ingredients into a small bowl.
- Blend well. (Use a pestle and mortar to get a more melded flavor.).
- If using celery salt, omit the salt listed.
- Left over rub can be stored in a sealed container for up to a year.
Nutrition Facts : Calories 562.5, Fat 26.8, SaturatedFat 2.7, Sodium 14142.7, Carbohydrate 80.3, Fiber 22.4, Sugar 2.5, Protein 25.2
SAVORY HERB RUB ROASTED TURKEY
The herb rub lends delicious savory flavor to the outside of your turkey, while basting keeps the meat juicy inside. Be sure to reserve the pan juices to make Perfect Turkey Gravy.
Provided by Food Network
Categories main-dish
Time 3h50m
Yield 12 servings
Number Of Ingredients 11
Steps:
- 1. Place oven rack in lowest position. Preheat oven to 325 degrees F. Place roasting rack in shallow roasting pan. Mix sage, paprika, seasoned salt, garlic powder, pepper and nutmeg in small bowl.
- 2. Place turkey, breast-side up, in prepared pan. Sprinkle about 1/2 of the seasoning mixture inside turkey. Stuff with onion and bay leaves. Brush turkey breast with oil. Spread remaining seasoning mixture over entire surface and under skin of turkey. Add 1/2 cup water to pan. Cover turkey loosely with heavy duty foil.
- 3. Roast 1 hour. Remove foil. Roast 2 to 2 1/2 hours longer or until internal temperature reaches 165 degrees F (175 degrees F in thigh), basting occasionally with pan juices. Remove turkey from oven. Let stand 20 minutes. Transfer to platter or carving board to slice. Reserve pan juices to make gravy or to serve with turkey.
SAVORY POT ROAST SANDWICH
Provided by Food Network
Categories main-dish
Time 11h30m
Yield 8 sandwiches
Number Of Ingredients 36
Steps:
- Preheat oven to 275 degrees F.
- Lightly coat one side of each of the 16 slices of bread with Rosemary Butter. Set aside. Slice chilled Pot Roast into finger-width slices using a sharp non-serrated knife. Set to the side.
- Divide Pot Roast into 8 equal portions on a large cookie sheet. Top each portion of Pot Roast with 1/4 cup Caramelized Onions. Remove reserved Pot Roast liquid from fridge, then skim the fat from the top into a shallow dish. (Return remaining liquid to fridge and save for a soup or gravy base.) Heat a large nonstick skillet over medium-high heat and add 1 to 2 tablespoons Pot Roast fat to the pan. When melted, add the pot roast/onion portions, two at a time, to the skillet. Cook, undisturbed, pot roast-side down, until lightly crispy and browned, about 3 minutes. Flip over and cook until onions are heated through lightly browned, an additional 3 to 5 minutes. Remove to a second cookie sheet and keep warm in oven. Repeat with remaining portions.
- Wipe out the nonstick skillet and return to medium heat. Add bread, buttered-side down, 2 slices at a time. Spread 2 tablespoons Horseradish Sauce on the exposed sides of the bread. Divide 2 ounces cheese between the two slices as you would for a grilled cheese sandwich. Cook until bread is browned and lightly toasted and cheese has begun to melt, 3 to 5 minutes. Remove from heat and place on a cutting board. Place 1/4 cup arugula on one side of the bread. Remove one portion of the pot roast/onion from the oven and place on top. Close sandwich. Cut in half and enjoy! Repeat process with remaining ingredients to make 7 more sandwiches.
- Place butter, rosemary, salt and white pepper in a small bowl and whisk together with a fork until fully combined. Leave out so that it will remain soft for spreading on bread for sandwiches.
- For the pot roast rub: Put granulated garlic, smoked paprika, salt, pepper, crushed red pepper and tarragon in a mason jar and shake until blended. (Unused rub may be stored in an airtight container for up to 1 month.)
- For the pot roast: Preheat the oven to 400 degrees F.
- Add carrots, celery, onion, garlic and butter to a large roasting pan. Roast until butter is fully melted, about 5 minutes, then stir veg to coat with butter and return to oven. Roast until browned, 10 to 15 minutes. Remove from oven and reduce oven temperature to 275 degrees F.
- Coat all sides of pot roast with rub, spanking it into the meat to make sure it properly adheres and helps form a crust. Set to the side. Heat the olive oil in a large nonstick or cast-iron skillet on medium-high heat until beginning to sizzle but not smoking. Sear pot roast on all sides until lightly browned. Take your time with this step, as it is important to build flavor. Transfer roast to pan with prepared vegetables. Arrange vegetables so half are below roast and half are on top. Lay sprigs of rosemary on top of roast. Slowly pour wine over top of roast so as not to displace vegetables and herbs. Scrape remnants of skillet on top of roast. Add just enough beef stock to submerge roast halfway in liquid. Cover pan first with plastic wrap, then top with heavy-duty foil and seal all edges to keep moisture in. (At this low a temp, plastic wrap will not melt and is perfectly safe.)
- Place back in oven and cook, undisturbed, for 6 hours. Remove from oven and carefully pull back corner of plastic wrap and foil to let steam release. Remove pot roast from pan and place on a board to rest. Roast should be fork-tender at this point. Using a fine sieve, strain solids from remaining liquid in roasting pan. Discard solids and reserve liquid. Chill roast for at least 1 hour or up to overnight. Pot roast may be made one day ahead of time so that it may be easily sliced for sandwiches.
- Add the olive oil or butter to a large nonstick skillet and let melt over medium-high heat until shimmering. Add the onions and use a wooden spoon to lightly coat with melted fat. Spread the onions out in a fairly uniform layer and reduce the heat to medium to medium-low, depending on the strength of your stovetop. The idea is to cook the onions slow and fairly low so that the natural sugar in the onions will release and create a caramelization instead of a standard saute. This will develop a sweet flavor which will contrast beautifully with the other ingredients in the sandwich. This portion takes patience but not a ton of active work. After about 10 minutes, sprinkle salt over onions and stir. Continue cooking, stirring regularly, until the onions are soft and browned completely, about an hour more. (You are looking for the color of a caramel apple, hence the name of the onions.) If you find the onions are sticking, it is perfectly fine to add a bit of water or a little bit more oil or butter so as to prevent burning. Remove from stove and transfer to a small bowl.
- Whisk together mayonnaise, horseradish, lemon juice, white pepper, salt and black pepper in a small bowl.
PORK ROAST WITH THE WORLD'S BEST RUB
A pork loin is marinated with a nice rub flavored with thyme and three chiles. The dry rub penetrates all the way through and bakes into a sticky, sweet glaze.
Provided by DADCOOKS
Categories Main Dish Recipes Pork Pork Roast Recipes
Time 5h10m
Yield 6
Number Of Ingredients 13
Steps:
- Mix brown sugar, pepper, salt, garlic powder, mustard powder, ground ginger, onion powder, red pepper flakes, cayenne pepper, cumin, paprika, and thyme in a bowl. Rub spice mixture over pork loin and wrap tightly in plastic wrap. Place pork on a 9x13-inch baking dish and refrigerate for 4 hours to overnight.
- Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from pork and discard; return pork to baking dish.
- Bake in the preheated oven until pork is slightly pink in the center, about 50 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Cover pork loosely with aluminum foil and let rest for 10 minutes before slicing.
Nutrition Facts : Calories 359.4 calories, Carbohydrate 20 g, Cholesterol 92 mg, Fat 16.8 g, Fiber 0.6 g, Protein 30.9 g, SaturatedFat 6.1 g, Sodium 1032.6 mg, Sugar 18.1 g
SAVORY PRIME RIB ROAST
Takes only about 5 minutes to prepare.One hour to set out at room temp.Then you have 2 hours to yourself while it roasts.One of my familys favorites..Better than eating out!!
Provided by Potluck
Categories Roast Beef
Time 2h5m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Rub ingredients over roast.
- Place in roaster and let stand in room temperature for 1 hour.
- Sear in hot oven 450-475 degrees for 30 minutes.
- Turn heat down to 300-30 minutes per pound.
- Let set for 5 minutes before slicing. I make Au Jus dipping sauce with Goumet Awards french dip base.Directions on the jar.
Nutrition Facts : Calories 710.7, Fat 61.2, SaturatedFat 25.2, Cholesterol 161, Sodium 316.4, Carbohydrate 0.2, Fiber 0.1, Protein 37.2
ROASTED CHICKEN RUB
Herb and smokey spice blend that complements chicken.
Provided by Semigourmet
Time 10m
Yield 6
Number Of Ingredients 10
Steps:
- Stir celery flakes, salt, paprika, garlic powder, onion powder, thyme, sage, black pepper, rosemary, and cayenne pepper together in a bowl. Transfer spice mixture to a spice grinder or food processor and blend until smooth.
Nutrition Facts : Calories 19.9 calories, Carbohydrate 4.4 g, Fat 0.3 g, Fiber 1.4 g, Protein 0.8 g, SaturatedFat 0.1 g, Sodium 976.6 mg, Sugar 0.9 g
SAVORY STEAK RUB
Marjoram stars in this recipe. I use the rub on a variety of beef cuts-it locks in the natural juices of the meat for mouthwatering results. A batch will make enough to season four or five steaks. -Donna Brockett, Kingfisher, Oklahoma
Provided by Taste of Home
Time 5m
Yield 1/4 cup.
Number Of Ingredients 6
Steps:
- Combine all ingredients; store in an airtight container. Rub over steaks before grilling or broiling. Will season 4 to 5 steaks.
Nutrition Facts : Calories 12 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 1g fiber), Protein 1g protein.
SAVORY PORK ROAST
I love this herbed roast so much that I make it as often as I can. It's wonderful for special occasions, particularly when served with sweet potatoes and corn muffins. -Edie DeSpain, Logan, Utah
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 12 servings.
Number Of Ingredients 5
Steps:
- Combine the seasonings; rub over roast. Place on a rack in a shallow roasting pan. , Bake, uncovered, at 350° until a thermometer reads 145°, 80 minutes. Let stand for 10-15 minutes before slicing.
Nutrition Facts : Calories 188 calories, Fat 7g fat (3g saturated fat), Cholesterol 75mg cholesterol, Sodium 240mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges
SAVORY HERB RUB ROASTED TURKEY
Fragrant herbs bring mouthwatering aroma and show-stopping flavor to this holiday favorite. Be sure to reserve the pan juices to make Perfect Turkey Gravy.
Provided by McCormick Kitchens
Categories Poultry
Time 3h50m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Place oven rack in lowest position. Preheat oven to 325°F. Place roasting rack in shallow roasting pan. Mix sage, paprika, seasoned salt, garlic powder, pepper and nutmeg in small bowl.
- Place turkey, breast-side up, in prepared pan. Sprinkle about 1/2 of the seasoning mixture inside turkey. Stuff with onion and bay leaves. Brush turkey breast with oil. Spread remaining seasoning mixture over entire surface and under skin of turkey. Add 1/2 cup water to pan. Cover turkey loosely with heavy duty foil.
- Roast 1 hour. Remove foil. Roast 2 to 2 1/2 hours longer or until internal temperature reaches 165°F (175°F in thigh), basting occasionally with pan juices. Remove turkey from oven. Let stand 20 minutes. Transfer to platter or carving board to slice. Reserve pan juices to make gravy or to serve with turkey.
Nutrition Facts : Calories 699, Fat 35.4, SaturatedFat 9.8, Cholesterol 290.7, Sodium 278.4, Carbohydrate 1.2, Fiber 0.2, Sugar 0.5, Protein 87.4
HERB RUBBED SIRLOIN TIP ROAST
Intensely flavored sirloin tip roast using a homemade herb rub paste that is certain to please the entire family.
Provided by Joel Manthei
Categories 100+ Everyday Cooking Recipes
Time 1h45m
Yield 6
Number Of Ingredients 10
Steps:
- In a small bowl, mix the paprika, kosher salt, garlic powder, black pepper, onion powder, cayenne pepper, oregano, and thyme. Stir in the olive oil, and allow the mixture to sit about 15 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
- Place the roast on the prepared baking sheet, and cover on all sides with the spice mixture.
- Roast 1 hour in the preheated oven, or to a minimum internal temperature of 145 degrees F (63 degrees C). Let sit 15 minutes before slicing.
Nutrition Facts : Calories 394.3 calories, Carbohydrate 1.6 g, Cholesterol 120.9 mg, Fat 25.4 g, Fiber 0.8 g, Protein 37.7 g, SaturatedFat 8.9 g, Sodium 1045.6 mg, Sugar 0.3 g
SWEET & SAVORY TAILGATING RUB
Make and share this Sweet & Savory Tailgating Rub recipe from Food.com.
Provided by AZPARZYCH
Categories Low Cholesterol
Time 5m
Yield 1 cup
Number Of Ingredients 7
Steps:
- In a medium bowl, mix together all ingredients.
- Rub onto chicken, pork or beef; allow to rest 5 minutes before grilling.
- OR wrap in foil and refrigerate overnight and grill the next day.
- Yeilds enough rub to cover 2-3 lbs of meat.
- Store unused rub in an airtight container.
Nutrition Facts : Calories 551.9, Fat 3.3, SaturatedFat 0.6, Sodium 7159.9, Carbohydrate 136.1, Fiber 11.2, Sugar 109.4, Protein 6.2
MCCORMICK® SAVORY HERB RUB ROASTED TURKEY
The herb rub lends delicious savory flavor to the outside of your turkey, while basting keeps the meat juicy inside. Reserve the pan juices to make gravy or serve with the turkey.
Provided by McCormick Spice
Categories Trusted Brands: Recipes and Tips McCormick®
Time 3h50m
Yield 12
Number Of Ingredients 10
Steps:
- Place oven rack in lowest position. Preheat oven to 325 degrees F. Place roasting rack in shallow roasting pan. Mix sage or poultry seasoning, paprika, seasoned salt, garlic powder, pepper and nutmeg in small bowl.
- Rinse turkey; pat dry. Place turkey, breast-side up, in prepared pan. Sprinkle about half of the seasoning mixture inside of turkey. Stuff with onion and bay leaves. Brush turkey breast with oil. Spread remaining seasoning mixture over entire surface and under skin of turkey. Add 1/2 cup water to pan. Cover turkey loosely with heavy duty foil.
- Roast 1 hour. Remove foil. Roast 2 to 2 1/2 hours longer or until internal temperature reaches 165 degrees F (175 degrees F in thigh), basting occasionally with pan juices. Remove turkey from oven. Let stand 20 minutes. Transfer to platter or carving board to slice. Reserve pan juices to make gravy or to serve with turkey.
Nutrition Facts : Calories 815.2 calories, Carbohydrate 2.5 g, Cholesterol 312.7 mg, Fat 38.5 g, Fiber 0.6 g, Protein 107.5 g, SaturatedFat 11.1 g, Sodium 489.7 mg, Sugar 0.7 g
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- Mix all of the ingredients together. Use 1-2 tablespoons of a dry rub for each pound of meat. Apply the rub directly to the surface of the meat.
- After applying the rub, cook the beef roast as desired. Basic guidelines for making roast are as follows: brown the roast on all sides to seal in the flavor. Braise with liquid, like beef broth, and add root vegetables to pot. Cook in either slow cooker, pressure cooker, stove top, or oven. If it’s a 4 lb roast, it will usually be done in 3 to 3 ½ hours when cooked at 300 degrees. However, the only way to be sure a pot roast is done is to use an instant read thermometer. The USDA recommends an internal temperature of at least 145°F to be considered safe to eat. Learn more about how to cook beef roast
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