Oven Baked Chicken Drumsticks Recipe
This is a delicious chicken drumsticks recipe that's baked in the oven.
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Easy Roasted Turkey Legs | Supergolden Bakes
Easy Roasted Turkey Legs – tender and juicy turkey for lovers of dark meat! These perfectly seasoned oven-roasted turkey legs are a great alternative to roasting a whole turkey.
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THANKSGIVING DINNER RECIPES | Pinch of Luck
Make Thanksgiving Dinner With me! We are having our Thanksgiving dinner a little early this year. I am making our yearly favorites and new recipes too. Check out down below to get all our recipes. Thanks for watching and have a great day!
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RECIPES
★ Turkey marinade
2 Tablespoons minced garlic, to taste
1 Tablespoon pepper
1 Tablespoon cumin
1 Tablespoon parsley
2 Tablespoons salt, to taste
2 cups lemon juice
1 cup dry white wine
1/2 of 12 oz can of frozen orange juice concentrate, thawed
Mix together
Clean turkey place in oven bag
Inject and marinade turkey
Refrigerate over night
Bake at 325 according to turkey weight
★ Stuffing - Make according to package,
replace water with chicken broth
brown saugage
★ Pumpkin Pie
Premade pie crust
1 15 oz can pumpkin puree
1 15 oz can sweetened condensed milk
2 eggs
1 teaspoon pumpkin pie spice
Line pie dish with pie crust
Egg wash pie crust
Bake according to package
Mix all other ingredients
Pour into baked pie crust
Bake at 425 for 15 minutes
Then 350 for 40-45 minutes
Let cool all room temperature, then refrigerate
★ Cranberry Sauce
★ Slow Cooker Dinner Rolls
★ Cheesy Potatoes
2 pounds hash brown, thawed
2 cups shredded cheddar cheese
2 cans cream of chicken soup
1 pint (16 oz) sour cream
Minced green chilies, to taste
Mix all together
Spread in 9x13 dish
Bake at 350 for 60 minutes, until top is golden
★ Green Bean Casserole
2 cans cream of bacon, or mushroom if you prefer
1 cup buttermilk
1 pk ranch dressing mix
1 asparagus bundle
Fresh green beans
1 cup shredded cheddar
Bacon crumble
1 can French fried onions
Clean and steam green beans and asparagus
Mix all ingredients except fried onions
Spread into 9x9 dish
Top with fried onions
Bake at 350 for 30 minutes, until onions are crisp
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Ree Drummond's Perfect Pot Roast (SEASON ONE) | The Pioneer Woman | Food Network
Ree's perfect pot roast with roasted veggies is pretty much the definition of comfort food!
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Perfect Pot Roast
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 4 hr 30 min
Prep: 15 min
Cook: 4 hr 15 min
Yield: 6 servings
Ingredients
Salt and freshly ground black pepper
One 3- to 5-pound chuck roast
2 or 3 tablespoons olive oil
2 whole onions, peeled and halved
6 to 8 whole carrots, unpeeled, cut into 2-inch pieces
1 cup red wine, optional
3 cups beef broth
2 or 3 sprigs fresh rosemary
2 or 3 sprigs fresh thyme
Directions
Preheat the oven to 275 degrees F.
Generously salt and pepper the chuck roast.
Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.
Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions.
If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway.
Add in the onions and the carrots, along with the fresh herbs.
Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it's fall-apart tender.
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Ree Drummond's Perfect Pot Roast (SEASON ONE) | The Pioneer Woman | Food Network