EQUIPMENT:  An 8 ½ by 4 ¼ inch, 6 cup bread pan (though really any size will work out), and a cookie sheet lined with foil.  (If you have a flat stoneware pan, that works better, but the other is more commonly had.)

INGREDIENTS

MEASURE

WEIGHT

VOLUME

OUNCES

GRAMS

Cheddar Cheese Crust

14.4 ounces

412 grams

Fresh Bread Crumbs*

¼  Cup

0.3 ounce

11 grams

1 Large ( Read more... )

I was given a buffalo roast a while back and I'm going to attempt to cook it this Sunday.  I'm terrible when it comes to cooking roasts, but I don't want it to go to waste and I think it's been in the freezer long enough.  Anyone have any tried and true methods on how I can make this taste good?

*laughs* last time I cooked a roast it was a total ( Read more... )