For additional recipes, visit us at
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For additional recipes, visit us at
www.AromaCo.com
Recipes
11.
10.
Recipes
leg of lamb (5-6 lbs.)
large onions, thinly sliced
garlic cloves, chopped
extra virgin olive oil
dry red wine
light soy sauce
fresh thyme, chopped
salt and pepper, to taste
Roast Lamb
1
11/2
5-6
1/3 cup
1/2 cup
1/2 cup
21/2 tsp.
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Combine all ingredients except the onions in a large bowl. Place the lamb
into the bowl and coat with the marinade then cover with plastic wrap
and refrigerate overnight. Place the roasting rack on top of the cooking
pan and preheat the roaster oven to 325°F. Place the lamb on top of the
roasting rack then arrange the onions on the lamb or surrounding the
meat. Roast for 11/2 to 31/2 hours, or until the lamb's internal temperature
is 145°F. Occasionally open the lid using caution and baste with the
remaining marinade. After finished cooking, remove the lamb from the
roaster and allow it to rest for 5-10 minutes before cutting and serving.
SERVES 4-6.
Vegetable Soup
Coat the bottom of the cooking pan with oil and set the temperature
to 275°F. Preheat the oil then add cabbage, carrots, celery, and green
onions and sauté until softened. Stir in water, soy sauce, sherry, salt and
pepper. Cover with the lid and simmer for 21/2 hours then serve in heat-
safe bowls.
SERVES 10-15.
beef ribs
olive oil
garlic cloves, minced
kosher salt
black pepper
fresh thyme, chopped
fresh rosemary, chopped
sugar
ground allspice
cayenne pepper
Beef Ribs
6 lbs.
3 tbsp.
4
2 tbsp.
1 tbsp.
1 tbsp.
1 tbsp.
1 tsp.
1/2 tsp.
1/4 tsp.
Place the roasting rack on top of the cooking pan and preheat the
roaster oven to 250°F. Thoroughly mix garlic cloves, salt, pepper, thyme,
rosemary, sugar, allspice, and cayenne pepper in a large bowl. Brush
olive oil over the entire surface of the rib roast then massage in the dry
rub. Place the rib roast on top of the roasting rack then cover with the
lid and allow to roast for 2 hours. After 2 hours have passed, adjust the
temperature to 400°F and roast for an additional 30 minutes then serve.
SERVES 8-12.
Teriyaki Roast Chicken
1
1/2 cup
1/4 tsp.
1/4 tsp.
1/4 cup
1/4 cup
11/2 tsp.
3 slices
3 tbsp.
11/2 tbsp.
whole chicken (about 4 lbs.)
soy sauce
garlic salt
white pepper powder
dry sherry
sugar
honey
fresh ginger root
water
cornstarch
Pat the chicken dry with paper towels then place in a large bowl and set
aside. Combine soy sauce, garlic salt, white pepper powder, dry sherry,
sugar, honey, and ginger in a small saucepan on medium heat for 2-3
minutes. Mix together water with cornstarch then stir into the saucepan to
thicken the sauce. Once thickened, remove the sauce from heat. Brush or
coat the chicken with the sauce, being sure to get inside crevices. Cover
with plastic wrap and refrigerate for 2 hours. Preheat the roaster to 325°F
then place the chicken onto the roasting rack. Allow to cook for 1½ hours
or until the chicken’s internal temperature is 165°F then serve.
SERVES 4.
peanut oil
small cabbages, cut into strips
carrots, chopped
celery stalks, chopped
green onion, chopped
water
sherry
soy sauce
salt and pepper, to taste
6 tbsp.
3
2 cups
9
1 cup
41/2 quarts
3 tsp.
3 tbsp.
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