HERB SEASONED BACON
Herb blend gives plain old bacon a flavor boost without any added salt.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h5m
Yield 8
Number Of Ingredients 2
Steps:
- Heat oven to 350°F. Line cookie sheet with foil. Place wire rack on foil.
- In large resealable food-storage plastic bag, place salt-free herb blend.
- Separate bacon slices, and place in bag; shake to coat. Arrange bacon in single layer on rack. Bake 20 minutes.
- Turn bacon over; sprinkle with herb blend. Bake 10 to 15 minutes longer or until golden brown. Remove from rack. Cool completely, about 15 minutes.
Nutrition Facts : Calories 40, Carbohydrate 0 g, Cholesterol 10 mg, Fiber 0 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 0 g, TransFat 0 g
HERB-SEASONED TURKEY
This is the moistest turkey I have ever made. The herbs tucked inside the bird and the herb-oil mixture give it a wonderful flavor. Allow 3/4 pound uncooked turkey per person. I like to tuck 3 whole sages leaves under the skin (loosen skin first with a large spoon or other fairly flat, dull tool). As the turkey cooks, the skin becomes transparent and the leaves will show through--and it adds to the flavor!
Provided by SharleneW
Categories Whole Turkey
Time 2h50m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Mince rosemary leaves, parsley, and thyme to make 1 tablespoon each; reserving remaining sprigs for use in step 3.
- Combine olive oil, butter, minced herbs, salt and pepper; set aside.
- Remove and discard leg truss from turkey. Pull off and discard lumps of fat. Remove giblets and neck; discard. Rinse bird inside and out; pat dry.
- Tuck remaining fresh herb sprigs (see note above) and bay leaves inside body cavity.
- Place turkey, breast up, on a v-shaped rack in a 12- by 17-inch roasting pan. Retruss turkey legs, if desired.
- Brush entire bird with oil-herb mixture. Pour 1 cup of water in bottom of roasting pan (or enough to cover bottom). This water serves two purposes--steam rising from it will keep turkey moist, and it will keep drippings from sticking to bottom of pan (so you can make great gravy).
- Cover pan tightly with aluminum foil.
- Insert a meat thermometer through thickest part of turkey breast to the bone. (I tear a small hole and poke it through foil).
- Roast turkey in 325°F oven for 2 to 3 hours (depending on the size of your turkey. Cook until thickest part of turkey reaches 160°F taking foil off for the last 45 minutes.
- (If wing and leg tips start to get too dark before turkey is done, cover them with small pieces of foil.
- Transfer turkey to a platter.
- Let rest 15 to 30 minutes, then carve.
- Great tip for getting the fat off the top of drippings for gravy: Pour drippings into a heavy-duty zip-top bag (freezer bag works great). Set in a bowl or pan that will hold it upright and let it stand for 15 minutes so oil separates. Holding bag above your pan, snip a slit in very bottom corner of bag and let the juices run until you get to the oil. Pinch of end of bag and discard.
BACON HERB SEASONED BEEF RIB ROAST
This roast is seasoned with a bacon and herb topping with roasted vegetables for a complete meal. The topping would also work wonderfully with a roast chicken. This recipe is adapted from "Better Homes and Gardens."
Provided by threeovens
Categories One Dish Meal
Time 2h
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Cook the bacon until crisp; drain on paper toweling.
- Chop half the bacon, thyme, and rosemary and combine; break the second half of the bacon into pieces and set aside.
- Preheat oven to 350 degrees F.
- Season roast with crack black pepper, salt, and half the bacon herb topping; refrigerate remaining topping and the reserved bacon pieces until needed.
- Place roast, bone side down, in a shallow baking dish; roast 45 minutes.
- Arrange carrots and potatoes around roast and gently toss to coat with juices and seasonings; roast an additional 1 to 1 1/4 hours until meat is medium rare (internal temp 135 degrees F).
- Season meat with remainder of the herb topping, tent with foil, and let stand 15 minutes.
- Push meat and vegetables to one side of pan; stir spinach and beans into the drippings on the other side of pan and sprinkle with bacon pieces.
Nutrition Facts : Calories 824.5, Fat 62.9, SaturatedFat 25.9, Cholesterol 156.4, Sodium 384.4, Carbohydrate 17.9, Fiber 4.2, Sugar 2.5, Protein 44.6
HERB-SEASONED FRENCH BREAD
Make and share this Herb-Seasoned French Bread recipe from Food.com.
Provided by hungrykitten
Categories < 30 Mins
Time 25m
Yield 1 loaf
Number Of Ingredients 6
Steps:
- Slice french bread into 1 inch slices. Combine remaining ingredients, mixing well; spread butter mixture between bread slices.
- Wrap loaf in aluminum foil; bake at 350 degrees for 15 minutes or until thoroughly heated.
Nutrition Facts : Calories 1793.5, Fat 75, SaturatedFat 41.7, Cholesterol 162.5, Sodium 3256.4, Carbohydrate 237.6, Fiber 14, Sugar 1.9, Protein 40.9
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