ADVERTISEMENT
- Real Recipes from Real People -

Susan re: Crown Roast

Misc.

I don't think you will be disappointed. First: go to a butcher that sells quality meats. You may think it's expensive but it's worth it. They look pretty, taste delicious, are easy to serve and cook. Don't be intimidated! You can fill the middle with bread stuffing, or serve brussels or crab apples or almost anything in the middle. A few bits of fruit, veg or greens around the base of the platter and you've got it made.

I don't know if there is a recipe here but I'm sure a basic cookbook (James Beard, Julia etc.) would have timings and instructions. I can check my books and get back to you later.


MsgID: 213433
Shared by: BG
In reply to: Crown Roast-help needed
Board: Holiday Cooking and Baking at Recipelink.com
  • Read Replies (1)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1
  Susan
2
  BG
ADVERTISEMENT
Random Recipes
  • Mango-Habanero Sauce (blender)
  • MANGO-HABANERO SAUCE 2 Tbsp. peanut oil 8 ripe mangoes, peeled and cut into large dice 1/2 cup diced white onion 1/2 cup diced carrot 2 fresh orange habanero chiles 1/2 cup champagne vinegar 1/2 cup ketchup 1/4 cup su...
  • Homemade Kahlua (repost)
  • Connie, if you enter "homemade Kahlua" in the search bar at the top of the page, you'll find many different recipes. Here's one link to some archived recipes ~ Homemade...
  • Mexican Chicken & Grits Pie
  • MEXICAN CHICKEN & GRITS PIE 1-1/4 pounds boneless, skinless chicken thighs, cubed 1 medium onion, diced 2 tablespoons all-purpose flour 1/2 cup + 2 tablespoons evaporated skim milk 1/2 cup low-fat sour cream 1 cup fro...
  • Easy Croissants with Chocolate or Apple-Almond Filling
  • EASY CROISSANTS WITH CHOCOLATE OR APPLE-ALMOND FILLING Makes 32 2 pkgs. active dry yeast 1 1/2 cups warm water, 105 to 115 degrees F 1 cup nonfat dry milk 1 tbsp. granulated sugar 1 1/2 tsp. salt 2 eggs 5 cups all-pur...
  • Glazed Mincemeat Bars (with Orange Glaze)
  • Glazed Mincemeat Bars (with Orange Glaze) 3/4 cup sugar 2 eggs 1/4 cup softened butter or substitute 1 3/4 cups mincemeat 1 cup chopped nuts 1 1/2 cups sifted flour 1/2 tsp salt 1/3 tsp cinnamon 1/4 tsp baking s...
  • Getting those muffins to rise
  • I have found that many muffin recipes do not have enough baking powder and/or soda. Try adding a little more of whichever you are using. And definitely fill up those cups almost all the way to the top. Good...
ADVERTISEMENT
  • Basic White Cake with Chocolate Frosting
  • BASIC WHITE CAKE WITH CHOCOLATE FROSTING 1 tablespoon butter or nonstick spray 2 tablespoons all-purpose flour 1/2 cup butter (1 stick), softened 1 1/2 cups sugar 1 teaspoon vanilla 1 cup minus 1 tablespoon cold water...
  • Cinnamon Knots (makes about 5 dozen rolls)
  • CINNAMON KNOTS "A twist on the original cinnamon roll, the knots get their name because cinnamon is incorporated into the dough as well as the topping. Margo Adamson has been using the recipe for nearly 40 years." 3 ...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Susan re: Crown Roast
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!