oven roasting and dinner party

636

Recipes

Kittencal's Rotisserie Prime Rib Roast

Posted by KITTENCAL  

As with any cut of beef it is important to allow the meat to come down to room temperature this will relax the meat fibers to create a more juicy tender roast, you should figure on about 1 hour per bone sitting time, so plan well ahead don't even... MORE»

Recipe #312875

select

Creamed Leeks

Posted by Noo  

This is a James Martin recipe,that he used on his Christmas shows.I also use this recipe for part of our Christmas lunch,( or our Sunday roast) as it can be prepared well in advance and then finished in the oven just before serving.Leeks,cream and... MORE»

Recipe #310488

select

Chile-Lime Peanuts

Posted by Sandi (From CA)  

A traditional Oaxacan bar snack, these lime- and chile-flavored peanuts are typically deep-fried in pork fat. The folks at Chow lightened them up by roasting them in the oven for a quick and easy snack without sacrificing any flavor. Try them out... MORE»

Recipe #310063

select

Roast Honey Chicken With Apple Cream Sauce

Posted by djmastermum  

This is a good dish to serve to company. MORE»

Recipe #308570

select

Spring Pasta With Chicken, Arugula and Asparagus

Posted by ebbtide  

Found this recipe in an Oregon newspaper while on vacation. Could not wait to get home and try it and was not disappointed. MORE»

Recipe #308346

select

Bavette (Flap) Steak With Beurre Rouge & Roasted Potatoes

(1 reviews) Posted by Sandi (From CA)  

This was, simply put, stunning. Steak in a shallot/wine/butter sauce with roasted potatoes. Alas, the best things in life are rarely free and this one's no exception. You'll pay... (oh, how you'll pay!) in dietary guilt, to say the least, but when... MORE»

Recipe #303210

select

Baked Butternut Squash and Parmesan Cheese Gratin

Posted by French Tart  

A delicious gratin dish that can be eaten as a main course for vegetarians or works very well as a tasty vegetable accompaniment. This simple gratin can be prepared beforehand and kept covered in the fridge - just remember to take it out for 30... MORE»

Recipe #301543

select

Molly's Spanish Roast Beef

Posted by Daydream  

This is the roast beef that I regularly ate at home with my parents. My mother used white vinegar, but I prefer balsamic. MORE»

Recipe #298356

select

Roasted Chicken Cacciatore

(2 reviews) Posted by Irene H Forster  

This a mash-up of several recipes I had from various sources. The roasting and the balsamic give it such a deep taste, it was the best. I just had to share it! Traditional Chicken Cacciatore uses bone in chicken but I find that boneless... MORE»

Recipe #297062

select

Oven Fried Buttermilk Chicken - Low Fat, but Tasty!

(1 reviews) Posted by Brandess  

This chicken is a great alternative to the heart attack on a plate fried chicken without sacrificing the texture and flavor of a good home made 'fried' chicken. I've been tweaking this recipe for some time and I have it just where we like it. My... MORE»

Recipe #296635

select

Jewel Roasted Vegetables

(1 reviews) Posted by ~Jen~  

This sweet and savory dish is from "The Food You Crave" book by Ellie Krieger. She's the host of the Food Network's "Healthy Appetite" show. The book has an absolutely gorgeous picture of these ruby red beets, deep orange... MORE»

Recipe #296280

select

The Ultimate Gourmet Beef Brisket

Posted by Chef #806031  

This will be the best "Sloppy Joe" you've ever had. Make sure that you choose a beef brisket that has a good amount of marbled fat IN the beef (not the fat piece on the top....marble INSIDE the meat). Count on 10-12 hours of cooking... MORE»

Recipe #295684

select

Butternut Squash Couscous

Posted by VeggieHippie  

I saw this on a cooking blog website and after having bought way more butternut squash than I needed, it seemed like a great solution. It's really good; the roasting of the squash brings out its flavor a lot. I think Next time I'll try replacing... MORE»

Recipe #294529

select

Garlic & Rosemary Roast Vegetables

Posted by Um Safia  

This recipe comes from the March / April Morrisons magazine & is great served with roast lamb or even chicken. This is actually a side dish for the Rack of Lamb with Pine Nut & Parmesan Crust recipe I also have posted! MORE»

Recipe #293227

select

Moroccan-Style Pork Tenderloin

Posted by Chef #784879  

Found this on a recipe card, but the front is so faded I have no clue where it came from, but my family LOVES it. My girls 4 and 6 LOVE it, this is made at least 2 times a month in my house. MORE»

Recipe #292049

select

Oven Roasted Tilapia With Tomatoes, Pesto and Lemon

(7 reviews) Posted by mama's kitchen  

Looking for something impressive but oh so easy? This simple and delicious dish would make a great 'date night' dinner or even doubled for a dinner party. Tilapia is a really mild fish without that 'fishy' taste making this a great recipe for... MORE»

Recipe #290644

select

Robin Hood Chicken

Posted by Jubal Harshaw  

From Cuisine Magazine, I forgot which issue but I memorized this recipe. I always make enough marinade for two, and then throw an extra one on the grill or in the oven if more people show up. MORE»

Recipe #290526

select

Rotisserie Chicken, With Fried Yucca Root (French Fries)

Posted by JusMeLin  

An incredible roasted chicken dish served with delicious deep fried Yucca Root french fries! This recipe is the "Grand Prize WInner" in the chicken category, from contestants all across America - Courtesy of Food Network - Ultimate... MORE»

Recipe #288658

select

Balsamic Glazed Roast Vegetables

(2 reviews) Posted by Mandy from Oz  

Here's a great way to jazz up some root vegies from Sfi. I usually add spuds & carrots to mine too! MORE»

Recipe #288650

select

Pork Medallions in Orange Sauce

(2 reviews) Posted by PaulaG  

This is an adaption of recipe that was printed in TOH Light and Tasty, February/March. Serve this on top of rice to absorb the delicious orange sauce. Hope you enjoy. MORE»

Recipe #287680

select