Recipes for Rump

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Baked Beefy Tomato Rigatoni

Baked Beefy Tomato Rigatoni

Ready In Cooking Time 40 min.

Barbecue Beef Sandwiches recipe

Barbecue Beef Sandwiches

**** (1)
Ready In Cooking Time 16 h

Simple but scrumptious sandwiches made with beef roast, tomato sauce and a pinch of chili powder.

Barbecue Beef Sandwiches recipe

Barbecue Beef Sandwiches

Ready In Cooking Time 14 hours

Beef Congee (Or a Thick Gloppy Rice Dish) recipe

Beef Congee (Or a Thick Gloppy Rice Dish)

Ready In Cooking Time 60 min.

Beef in Walnut Sauce recipe

Beef in Walnut Sauce

Beef in Walnut Sauce recipe

Beef in Walnut Sauce

Ready In Cooking Time 8 hr 45 min

Beef Stew with Bouquet Garni recipe

Beef Stew with Bouquet Garni

Ready In Cooking Time 180 min.

Beef-Pot Roast Tex-Mex Style recipe

Beef-Pot Roast Tex-Mex Style

Ready In Cooking Time 12 hr

Beouf Bourguignon (Red Wine Beef Stew) recipe

Beouf Bourguignon (Red Wine Beef Stew)

Ready In Cooking Time 3 hrs

Beouf Bourguignon (Red Wine Beef Stew) recipe

Beouf Bourguignon (Red Wine Beef Stew)

Ready In Cooking Time 200 min.

Bill's Pot Roast recipe

Bill's Pot Roast

Boeuf Bourguignon recipe

Boeuf Bourguignon

Ready In Cooking Time 4 hours

Boiled Beef Russian recipe

Boiled Beef Russian

Ready In Cooking Time 4 hr 15 min

Boiled Pot-Stickers (Shwei Jow) recipe

Boiled Pot-Stickers (Shwei Jow)

Ready In Cooking Time 110 min.

Cantonese Egg Foo Yung

Cantonese Egg Foo Yung

Ready In Cooking Time 1 hr 10 min

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“The Thanksgiving Aftermath: A College Student’s Dream Come True”

by Josh Khan

One thing I noticed when I first attended college was how much I missed home-cooked meals. The spine-tingling aromas, the delicious taste you experienced after every bite of food and how full you we’re after your second helping of dinner. ...

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*****

Herb Roasted Turkey

>hello. just read your recipe for super-moist roast turkey, and i'm just wondering. i'm not a great cook, so when you say "tuck the wings under the turkey", i'm still not sure if that means the turkey is placed in the roasting pan breast side up or not. i've read that if the turkey is placed breast side down, the fat from the back of the turkey leaks down, making the breast meat moist (which is what i want). any help?? ------------------- #1 culprit of dry turkey breasts is over-cooking. I highly recommend using a pop-up thermometer so you get the turkey out of the oven at exactly the right time and it is in the oven no longer than necessary. It is well worth the investment Last year I used this recipe along with Herbed_Pan_Gravy. Turned out great, the instructions are quite clear, adding water to the pan prevents the bird from drying out. Another option I've used in the past is the Look bag, available at supermarkets across North America. It's a big bag that the bird is place in which keeps all the moisture inside keeping the bird as moist as possible. Once again, the #1 best thing you can do to ensure success is use a pop-up (or other) thermometer and get the turkey out of the oven as soon as it is done, then let the bird rest for at least 10 minutes covered in foil so it can re-absorb it's juices back into the meat. I hope this helps.

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