Recipezaar: Oven Roasting,Dinner Party recipes

Balsamic Glazed Roast Vegetables

Mon, 25 Feb 2008 19:36:34 -0500

Here's a great way to jazz up some root vegies from Sfi. I usually add spuds & carrots to mine too! -- posted by **Mandy**

Rotisserie Chicken, With Fried Yucca Root (French Fries)

Mon, 25 Feb 2008 19:44:26 -0500

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 Recipe Showdown By Amparo Alam -- posted by JusMeLinnie

Robin Hood Chicken

Thu, 06 Mar 2008 00:49:53 -0500

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. -- posted by Jubal Harshaw

Oven Roasted Tilapia With Tomatoes, Pesto and Lemon

Fri, 07 Mar 2008 00:49:32 -0500

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 people who do not like fish and a wonderful meal for those who do! Pesto and tomatoes are so lovely and aromatic together and roasting allows the flavors to intensify. What a simple way to create an incredibly delicious dish. In order to soak up every delicious drop I would serve this over a simple rice like my Recipe#137364 or serve it with a good crusty bread. Adding a simple green salad and a wonderful bottle of wine would make this meal totally rock! I would serve it with Chateau Ste Michele Dry Riesling. I found this recipe on http://ellysaysopa.com/2008/03/03/fish-for-people-who-dont-like-fish/ Of course I did change up a few things that I thought would make it even better. My mouth was watering so much when I read this recipe that I had to share it with you as fast as I could! If you try this before I get to the store and am able to make it please let me know what you think! After Breezermom's helpful comment I edited the directions for the pesto and lemon juice so the pesto is not runny. Thanks breezer! -- posted by mama's kitchen

Moroccan-Style Pork Tenderloin

Sat, 15 Mar 2008 00:11:26 -0400

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. -- posted by Chef #784879

Garlic & Rosemary Roast Vegetables

Fri, 21 Mar 2008 00:13:30 -0400

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! -- posted by Um Safia

Butternut Squash Couscous

Tue, 25 Mar 2008 23:23:20 -0400

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 the thyme with basil. Prep time includes dicing the vegetables. -- posted by VeggieHippie

Jewel Roasted Vegetables

Thu, 03 Apr 2008 16:39:16 -0400

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 carrots and emerald Brussels sprouts. I'm sure one of us here can take an even better photo. -- posted by ~Jen~

Oven Fried Buttermilk Chicken - Low Fat, but Tasty!

Sat, 05 Apr 2008 18:58:56 -0400

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 hublet loves this recipe, as do I. -- posted by Humble Bee

Roasted Chicken Cacciatore

Tue, 08 Apr 2008 01:20:06 -0400

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 skinless thighs stay nice and moist and make it easier to eat. No knife needed to cut the thighs, that's how tender they get. And don't worry about the garlic, it mellows into a sweet dream with the roasting. I've tried this recipe with both dry white and dry red, and I prefer the white, but it's a personal preference. -- posted by Irene H Forster

Molly's Spanish Roast Beef

Mon, 14 Apr 2008 18:52:33 -0400

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

Baked Butternut Squash and Parmesan Cheese Gratin

Wed, 30 Apr 2008 18:14:14 -0400

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 minutes before baking it. The crumbly cheese topping contains pecans, however walnuts can be substituted if pecans aren't available. -- posted by French Tart

Bavette (Flap) Steak With Beurre Rouge & Roasted Potatoes

Mon, 12 May 2008 02:34:12 -0400

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 you want to allow yourself a little indulgence, do consider this dish. For now, the cut of beef is pretty inexpensive. In researching "flap meat", aka "flap steak", I came across an article in the SF Chronicle which included this eye-buggingly delicious recipe. Flap meat is very similar to flank and skirt steaks and jam-packed with flavor. This method of cooking results in perfectly done meat that's not tough - be sure to cut against the grain! - and potatoes worth their weight in gold. The sauce is... well, I can't talk about it or.... well, YOU know. ;) Times are estimated. -- posted by Sandi (From CA)

Spring Pasta With Chicken, Arugula and Asparagus

Mon, 09 Jun 2008 15:38:17 -0400

Found this recipe in an Oregon newspaper while on vacation. Could not wait to get home and try it and was not disappointed. -- posted by ebbtide

Roast Honey Chicken With Apple Cream Sauce

Tue, 10 Jun 2008 15:04:24 -0400

This is a good dish to serve to company. -- posted by djmastermum

Chile-Lime Peanuts

Wed, 18 Jun 2008 19:56:38 -0400

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 at your next cocktail party, and dont be put off by the amount of garlicroasting sweetens and mellows it. -- posted by Sandi (From CA)

Creamed Leeks

Tue, 24 Jun 2008 14:20:21 -0400

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 cheese are a match made in heaven and this is no exception. I hope you enjoy it. -- posted by Noo

Roasted Beet Borscht Borsch

Fri, 25 Jul 2008 02:25:57 -0400

I found this on the Food Network site and decided to give it a try. From Tyler Florence and Food 911, Episode: Tastes of Russia -- posted by Charlotte J

Honey Garlic Roast Pork

Wed, 30 Jul 2008 19:03:55 -0400

I've not made this yet, but it sounds delicious. Prep time includes 4 hours marinading time. -- posted by Luschka

1 Cup of Coffee Pork Roast

Wed, 30 Jul 2008 20:23:22 -0400

This recipe is from My Daily Moment's emailed newsletter. -- posted by Lauralie41

Garlic-Stuffed Pork Roast With Glaze

Tue, 05 Aug 2008 01:51:41 -0400

For even more flavor after seasoning the roast cover and refrigerate overnight -- for best results use a meat thermometor for this, stuff the roast with as many cloves as desired, I say the more the better! --- NOTE if you prefer lots of glaze, use 1 cup sugar, 2 tablespoons cornstarch, 1/2 cup vinegar, 1/2 cup water and 1/4 cup soy sauce, cook as directed. -- posted by KITTENCAL

Sauerbraten

Sun, 10 Aug 2008 03:12:14 -0400

This a German dish that I am yet to try. It is supposedy an all time German favourite. -- posted by djmastermum

Pumpkin Stew

Thu, 04 Sep 2008 22:07:34 -0400

This stew is warm, delicious, and comforting for the whole family. it is looked forward to because we only get to eat it when pumpkins are in season. It is cooked and served in the pumpkin shell. I got this recipe out of a family holiday magazine. -- posted by MissAubrieHelena

Chinese Barbecued Spareribs

Tue, 09 Sep 2008 00:51:39 -0400

I just started culinary school and this is out of one of my cooking textbooks! -- posted by MeliBug

Kittencal's Moist Oven Roasted Turkey Breast

Tue, 09 Sep 2008 22:48:56 -0400

Cooking time is only approximate for a 6-pound bone-in turkey breast, for a larger breast cooking time will need to be adjusted, whatever the size of turkey breast roast until a meat thermometer reads 160 degrees F, for perfect doneness a meat thermometer (instant or regular) should be used --- for the very best flavor a turkey breast with the skin left on is an absolute must and the bone left in would be another plus --- don't forget to save the pan juices to make your favorite gravy or see my recipe#145064 --- a 6-pound turkey breast should feed 4-6 people if you are serving more I suggest to make two or even three depending on how many people you are feeding, you may make all the breasts in the same roasting pan --- NOTE for the best flavor and tenderness it is strongly advised to use a fresh only turkey breast not previously frozen then thawed. -- posted by KITTENCAL

Susan's Best Turkey

Fri, 19 Sep 2008 17:30:07 -0400

This is my roast turkey for Thanksgiving or other festive occasion prepared using ingredients available to our founding fathers, or maybe we should say mothers. I decided, after living in Europe for many years, and consuming much garlic, paprika and delicious olive oil, that I needed to "Get my Thanksgiving On". I consulted my mother and cousins state-side, and my favorite cook book - the 1933 edition of Fanny Farmer, and from those beginnings I came up with my own preparations, based on what I believe would have been the ingredients available to a cook at around the time the first thanksgiving was celebrated. I usually roast a turkey weighing 16-18 pounds cuz I can't fit a larger bird in my oven. This is a great size for serving up to 24 reasonably hungry adults with a sprinkling of children. I have always been able to get a fresh bird, and once even "fattened" my own for about 2 months on veggie scraps from soup makings, fruit parings and shucked corn. That was a memorable bird. I do recommend cooking your stuffing in the bird. It is just so much better. I don't have a favorite stuffing recipe per se but like my stuffing to be mostly pork and walnuts, chestnuts, sage and thyme. -- posted by Chef #951234

Dijon Pork Loin With Cognac Cream Sauce

Mon, 29 Sep 2008 19:14:09 -0400

Dijon crusted Pork Loin with Cognac Shallot Cream Sauce(makes enough for 2 people) -- posted by FoodieFinn

Restaurant-Style Tandoori Chicken in the Oven!

Mon, 29 Sep 2008 19:29:11 -0400

As a lover of Indian food, I searched and experimented for a long time before finally coming up with this recipe for genuine Indian restaurant-style tandoori chicken that you can make in your own home oven. This recipe was just voted best tandoori chicken in San Francisco by our "completely unbiased" review panel (consisting of several friends who have haunted San Francisco's Indian restaurants with us for the last few years!) Seriously, if you like Tandoori chicken, you are going to love this one -- and it's easy, on top of that... The quantities below make enough marinade for 4 generous servings -- we usually make a package each of 6 drumsticks and 6 thighs, but it would work equally well for a breast and leg quarter each for 4, as well. -- posted by JewelerByTradeChefWannabe

Zahnstange Der Wildbret Bayerart (Venison Bavarian Style)

Thu, 02 Oct 2008 14:22:16 -0400

This excellent recipe is from the Red Lion Inn, Boulder Canyon in Boulder, CO. Times listed do not include marinating time. This recipe is served with Red Cabbage (Krassnaya Kapusta). -- posted by Celticevergreen

Pork Fillet With Roasted Crushed Rosemary Potatoes and Balsamic

Wed, 08 Oct 2008 14:32:53 -0400

That's a bit of a mouthful of a title! But it's a dish which gives you a mouthful of flavours, so give it a go. You can replace the Serrano ham with parma, prosciutto or similar. Remember that all ovens vary, so you may have to adjust the times depending on yours. Depending on the size of your pork fillet, this will serve between 2 and 4. -- posted by Snowbunny Andorra

Roasted Zucchini and Radishes

Mon, 13 Oct 2008 01:19:15 -0400

From Gourmet Magazine (June 2007). A really tasty and different way to do radishes. When roasted, they lose their bite and become almost sweet. -- posted by blucoat

Mustard Crusted Pork Roast

Tue, 14 Oct 2008 15:23:50 -0400

This recipe comes from theotherwhitemeat.com, which has wonderful recipes for the snatching. Go see! The croutons here are adapted from Bridget Elaines Recipe #324749. Since they need to cool, you can make them in advance. You can use any herbed or garlic croutons, but trust me -- these are GOOD! Store bought are just never the same, are they? -- posted by Sandi (From CA)

Kittencal's Roasted Brussels/Brussels Sprouts

Mon, 27 Oct 2008 17:42:39 -0400

Don't be afraid to roast these until golden brown that is what gives these flavor! --- you may use thinly sliced garlic cloves in place of the powder however I find that the sliced garlic tends to burn while cooking, the choice is up to you --- remember to remove the outer leaves on each brussels sprout and the sprouts should be completely dry or water will accumulate in the bottom of your pan while roasting -- posted by KITTENCAL

Chicken Continental

Wed, 29 Oct 2008 01:03:09 -0400

My mother found this recipe on the can of cream of chicken soup about 35 years ago. She used to make it for Sunday dinners and it was a family favorite. I don't know if the name is made up or if it was the original name on the can of soup. I have seen and tasted similar versions to this, but this is the original and best tasting. It may be a tad more prep time, but well worth the effort. -- posted by designerchef in Chicagoland, Illinois

Roast Pork With Sinner Stuffing

Thu, 06 Nov 2008 23:42:31 -0500

I had to post this recipe, just because of the name! It comes from a cookbook out of Pittsburgh called "Cooking by Male", with recipes only from men. This one was from John Lovelace. The name just called to me, and I thought it was a great mixture of flavors. Great for a holiday, or a special family dinner. Please note: Prep time does not include the time the fruit soaks in the bourbon! -- posted by breezermom

Roasted Potatoes and Corn With Prosciutto

Sun, 09 Nov 2008 20:33:57 -0500

In most homes this Thanksgiving season, it's the proud turkey that serves as the centerpiece of the holiday meal. But let's not forget the humble side dishes that help to make this memorable meal complete. Like this flavorful and fresh roasted vegetable dish that is sure to receive ooooh's and ahhhh's from your dinner guests. The little additons like the prosciutto, crushed red pepper and zesty Italian dressing give this roasted potatoe and corn side dish a healty helping of 'autumn-zing'. -- posted by Feast Your Eyes!

Alternate Honey Barbecue Sauce With Riblets (Applebee's Copycat)

Wed, 19 Nov 2008 15:07:57 -0500

This is a recipe I originally found in the Recipe Link but it's also posted in various other cooking sites. I include this recipe here, because Honey Barbeque is one of my favorite sauces ever! Advice: Feel free to try the sauce with any piece of meat, other than riblets ( my personal favorite is chicken legs or chicken in general ) but avoid hard and chewy meat like beef (unless it's your thing). You need something soft, try pork. If you favor more spice than sweetness, cut down on the honey and increase the spice quantity for a sharp difference. Also, you can use 1 and 1/2 tablespoons of brown sugar, instead of molasses. By no means whatsoever, don't mix the sauce with the riblets in any stage of their cooking. Simply soak them in the sauce just before serving. Water and fat that meat excretes during baking will liquefy and spoil your sauce. You can cook them altogether in a deep frying pan though, just over low heat. Matches well with side dishes like french fries, coleslaw and very mild blue cheese or sour cream dip. Enjoy! -- posted by TheGlutton

Mom's Perfect Roast Turkey

Wed, 19 Nov 2008 16:24:29 -0500

This is the anti-saw-dust tasting, forget the pop-up thermometer bird cooker! Hence, we toss the thermometer altogether. Cooking the bird "upside-down" uses gravity and allows the juices to cook inside the breast meat, giving it a tender deliciousness that is hard to duplicate when cooking for a golden-brown-colored turkey breast skin. With my family, we prefer meat to skin and so after letting the turkey rest, carve in kitchen and set on buffet-style platter or large plate, removing fat and skin as preferred. This recipe is also great if you want a less-stress Thanksgiving as all it is is washing the bird, sticking it in a pan, and into the oven with a timer. Feel free to make other preparations while the bird is cooking for when the bird is out of the oven. Bird can be made up to a day in advance and reheated easily. If you like moist turkey breast meat, use this recipe. Meant for any size or type of turkey. No bags or basting, ever! Also great for students away from home for the holidays. This is not the turkey recipe if you want a Norman Rockwell picture. This is for cooking a great bird. -- posted by Rubyscarab

Topsy Turvy Crispy Roast Chicken With Salt Crust Seasoning

Wed, 19 Nov 2008 16:50:12 -0500

A great method for cooking a perfect whole roast chicken - no dried out breast meat and no half raw leg and thigh meat, just moist chicken with crispy, seasoned skin. I like to use corn-fed chickens for a truly lovely texture, flavour and colour. The salt crust and seasoning mix that I suggest, really gives a great flavour and crispy finish; however, if you have your own favourite seasoning mix, please use that instead. Salting chicken before cooking draws out excess moisture, making the flesh firmer and the skin crispy. Serve this roast chicken with traditional accompaniments such as roast potatoes, stuffing, fresh seasonal vegetables and gravy. (It is nice to buy and cook organic or humanely produced chickens; I realise that they cost a little bit more, but the taste is superior and you will not be supporting a cruel and unnecessary way of animal husbandry - you taste what you pay for!) -- posted by French Tart

Chinese Bean Curd Skin Rolls

Thu, 27 Nov 2008 16:04:30 -0500

These crispy and flavorful rolls make an excellent vegetarian starter, part of a dim sum meal, or even a satisfying main dish if you have a few of them. From Selma Miriam and Noel Furie, owner of the legendary Zagat-rated vegetarian restaurant, Bloodroot, in Bridgeport, CT. -- posted by blucoat

Cooking Light's Roasted-Garlic Mashed Potatoes

Tue, 02 Dec 2008 00:23:19 -0500

This recipe was in an email from the www.myrecipes.com website. A holiday table would be incomplete without mashed potatoes. This garlicky version boasts all of the savory richness of traditional recipes without adding extra fat and calories. The secret? Yukon Gold potatoes, which need little adornment thanks to their buttery flavor and creamy texture. -- posted by senseicheryl

Roast Duck With Cranberry Glaze

Tue, 02 Dec 2008 00:45:23 -0500

This came from the NY Times website. I tried it for Thanksgiving, with some minor (mostly accidental) modifications, and it was delicious, and not too difficult. With the balsamic vinegar reduced by half, even the children loved it. The leftover cranberry-vinegar sauce is also quite tasty on other meats and poultry. -- posted by Chef #1004555

Kalakaua Royal Crown Pork Roast

Mon, 08 Dec 2008 18:35:44 -0500

This recipe is named in honor of King Kalakaua of Hawaii when Hawaii was a Kingdom and not a state. He was a lover of good food and I think he would have enjoyed this crown roast of pork. This recipe comes from a really old cookbook, dated 1901, so it has been around in this form for a long time. I hope everyone will enjoy it. It has been modified for todays kitchens. Marinade time not in time calculations. -- posted by Celticevergreen

Herb Rubbed Bison Sirlion Tip Roast

Thu, 11 Dec 2008 17:32:21 -0500

I got this off of a website about the great benefits of eating bison as opposed to beef. I was gifted a bunch of bison for a wedding present & had no idea how to cook it. In reality you only have to roast bison for half as long as you would a traditional beef roast as bison is so lean. This is a wonderful recipe & your guests wouldn't think anything other than WOW this is a great roast! -- posted by Alli Z.

20 Clove Brisket

Tue, 30 Dec 2008 01:01:03 -0500

This comes out falling apart tender and the au jous is to die for. Made a wonderful Christmas dinner for 7 with plenty of leftovers! -- posted by KathyP53

Red Lentil Salad With Feta and Beets

Tue, 06 Jan 2009 01:43:24 -0500

This is a great main dish salad; the unusual combination really works! It is healthy, satisfying, and lovely to look at. From the magazine, "Food & Wine". -- posted by blucoat

Butterflied, Barbecued Leg of Lamb

Wed, 07 Jan 2009 19:09:09 -0500

This sounds perfect for my Australia Day menu.You can cut down on the prep time by asking your butcher to bone and butterfly the leg. -- posted by Fairy Nuff

Goan Roast Pork With Basmati Pilaf

Fri, 09 Jan 2009 01:04:30 -0500

Chef Floyd Cardoz of New York City's Tabla is best known for layering Indian flavors onto locally available ingredients. :) Serve with Alsatian Riesling, such as Loosen, Dr. L; Syrah such as Shafer Relentless; or Zinfandel, such as Robert Biale Vineyards Monte Rosso Marinating time has been included!!.NewYork, NYC Magazine. -- posted by Manami

Crispy Roast Potatoes

Sun, 11 Jan 2009 12:55:19 -0500

This recipe & the following description, notes & tips come from Australian Good Taste magazine - December 2007: "Brushing the potatoes with a mixture of olive oil and melted butter gives them a golden crust. They taste great sprinkled with sea salt. Notes & tips: * Time plan tip: You can make this recipe 2 1/2 hours ahead. Transfer to a heatproof serving dish, then fifteen minutes before serving, place the dish in the oven to reheat. * The trick to crispy potatoes is parboiling them in step 1. Make sure you choose potatoes that are about the same size - this ensures they cook evenly and makes for better presentation. If coliban potatoes are unavailable, use sebago or desiree potatoes instead. * Allow 30 minutes cooling time." -- posted by Rhiannon&Matt.gauci

Drop Dead Gorgeous - Garlic Studded Roast Leg of Lamb

Sun, 11 Jan 2009 20:56:14 -0500

This is the name my daughter came up with when I served this roast leg of lamb for Boxing Day this Christmas holiday! We love roast leg of lamb and this was a variation on my normal way of roasting it. I would have studded the leg with fresh rosemary as well as garlic, but I could not find it under the snow and heavy frost, another time! I am spoilt for choice with fresh lamb in France (and when I go home to the UK), but when I cannot get hold of fresh local lamb, I buy frozen New Zealand or Australian leg of lamb - which is always excellent. One tip I would like to share is ALWAYS allow the meat to rest for at least 10 minutes before carving - it allows all the juices to run back into the lamb and makes it moist, tender and easier to carve. Serve the slices of meat on hot dinner plates with lashings of piping hot gravy and you're done! Roast leg of lamb will go nicely with roast, mashed of gratin potatoes and a medley of fresh seasonal vegetables, especially green beans. Save the roasting juices to make your gravy - allowing them to cool slightly before skimming off the fat that will rise to the surface. This would be an ideal meal for Mother's Day and Easter - Spring lamb is delectable if you can get hold of it fresh. -- posted by French Tart

Roasted Pork Tenderloin and Vegetable Medley

Tue, 13 Jan 2009 19:36:31 -0500

This is a very easy to assemble meal. It is fast enough to make for a week night meal but elegant enough for company. The roasted peppers and onions are so sweet and tempting even to a vegetable hater! -- posted by Irmgard

Whole Roasted Italian Lemon-Herb Chicken

Tue, 13 Jan 2009 20:50:00 -0500

This may also be made using a larger roasting chicken however the spice mixture should be increased and the cooking time --- use fresh lemon juice only for this, and for the best flavor remember to keep basting the chicken with the pan juices frequently during cooking --- this chicken is very good! -- posted by KITTENCAL

Pot Roast in Sweet and Sour Sauce

Tue, 20 Jan 2009 17:38:36 -0500

Prep time includes browning the roast, this is started on top of the stove then finished cooking in the oven --- the exact amounts really do not matter for this recipe I just eyeball all ingredients, start with 1/3 cup brown sugar and add in more if needed while cooking, when I make this I find that for my taste I need more than 1/3 cup --- the cayenne was left as optional if you like some heat then add it in and adjust to taste or you may used crushed chili flakes, there is tons of sauce to this so there is no need to double the amounts --- cooking time is only estimated it will depend on the size of your roast, this will also work well using a pork roast. -- posted by KITTENCAL

Roasted Broccoli With Garlic and Red Pepper

Tue, 27 Jan 2009 11:42:24 -0500

This recipe could not be easier and turns broccoli into an addictive side dish!. Recipe is from Seattle's well-known gastro-pub, "Black Bottle", and was printed in this month's "Bon Appétit Magazine" (January 2009). You can sprinkle it with some Parmesan just before serving. -- posted by blucoat

Apple, Endive & Gorgonzola Salad

Wed, 28 Jan 2009 16:46:28 -0500

This recipe from Gourmet Magazine (October 1998) makes a wonderfully simple and delicious winter salad. The dressing is fabulous and you may want to try it on other salads. (Also, this makes a lightly dressed salad, some may want to double the dressing. Cut the apple soon before serving so that it does not brown. You can also try this with raw (untoasted) or candied nuts. Enjoy! -- posted by blucoat

Roasted Fish in a Mustard Sauce - Barefoot Contessa.

Mon, 02 Feb 2009 11:25:39 -0500

This is a newer Barefoot Contessa recipe that we just tried and loved! There are few ingredients and it is very simple to prepare. The sauce is just delicious and complements the fish extremely well. Enjoy! -- posted by LifeIsGood

Cherry-Almond Glazed Pork Loin

Wed, 04 Feb 2009 18:43:05 -0500

This is from our church cookbook. The almond/cherry flavor of this dish is outstanding! -- posted by Recipe Junkie

Crunchy Baby Potatoes

Fri, 06 Feb 2009 15:14:31 -0500

Sweetheart dinner 2009 -- posted by CrinV

Asian-Style Oven Roasted Pork Tenderloin

Tue, 10 Feb 2009 16:22:48 -0500

I have left the crushed chili flakes as optional if you like more heat then add them in ---plan ahead the pork needs to marinade for 8-24 hours, make certain to line your pan with foil for easy clean up ---this is very good! -- posted by KITTENCAL

Roasted Shrimp Salad

Mon, 16 Feb 2009 01:20:22 -0500

The BEST shrimp salad I have ever tasted--definitely company worthy! Quick and easy is a bonus. From The Barefoot Contessa as published in House Beautiful. -- posted by Gadget_Queen

Mom's Roast Beef

Mon, 23 Feb 2009 11:09:10 -0500

You can do this in the oven, or in the crockpot. Easy to make, and makes even the cheapest cuts of meat turn out falling-apart tender. MMMM.... My mom has been making this since I was a wee tike and is a tradition in our family at big get-togethers. The gravy goes great on Mashed Potatoes... -- posted by TJW

Warm Farro Salad With Roasted Vegetables & Fontina

Mon, 23 Feb 2009 11:59:48 -0500

I found this recipe on the excellent food website, "The Kitchn". Recipe was inspired by a similar salad at Caffe Falai, NYC. -- posted by blucoat

Roasted Parsnips With Thyme

Thu, 26 Feb 2009 12:13:11 -0500

This attractive and delicious dish brings out the nutty, sweet, and spicy flavors of parsnips. This recipe is from Chef Jerry Traunfeld of the Herbfarm Restaurant and was printed in his beautiful book, "The Herbfarm Cookbook". If you want, you can add some chopped carrots, squash, or sweet potato for additional colour. -- posted by blucoat

Tuscan Kale Chips

Thu, 26 Feb 2009 12:16:00 -0500

So simple and so delicious! The tall, crisped "chips" look striking when bunched in a tumbler, and they're terrific with cocktails. Roasting the leaves coaxes out a nutty, briny flavor that can become addictive. Recipe is from Dan Barber, celebrated chef and proprietor of Blue Hill in Manhattan and Blue Hill at Stone Barns in Pocantico Hills.. -- posted by blucoat

Irish Roast Beast

Mon, 02 Mar 2009 00:30:51 -0500

This is a recipe from Joanne Fluke's mystery "Sugar Cookie Murder." This pot roast is made with Guinness stout (what else?) and has directions for either making in the slow cooker or in the oven. Something different for St. Paddy's Day and the kids (and grown-ups) will get a kick out of the name. Don't forget to make your favorite "Irish Soda Bread" and serve with mashed potatoes and carrots. Enjoy!! -- posted by Alan in SW Florida

Simple Spicy and Sweet Oven Fries

Sat, 07 Mar 2009 02:24:09 -0500

Simple and addictive recipe from Bon Appetit. Great as an appetizer. Shichimi-togarashi is a Japanese seasoning (made from dried chiles, sesame seeds and seaweed) and can be found in the Asian aisle of some supermarkets. -- posted by sandginnyc

Super Easy Lamb Chops

Sun, 08 Mar 2009 17:35:33 -0400

From Williams-Sonoma.com. Delicious and incredibly easy way to prepare lamb chops. -- posted by DecoChef

Golden Five-Spice Sticky Chicken

Tue, 17 Mar 2009 19:10:22 -0400

A really easy, deliciously sticky, chicken dish, with warm, aromatic flavours. -- posted by Noo

Honey Chicken

Sun, 29 Mar 2009 20:31:13 -0400

This chicken turns out so good and it's pretty simple. I've made it for Easter Dinner several years. -- posted by reddi sketti

White Fish With Parmesan Crust

Sun, 12 Apr 2009 01:08:22 -0400

This recipe came with my vegetable delivery from Abel & Cole. It was really tasty and easy to make so I decided to share it. You can use any white fish fillets or salmon. -- posted by JoolsUK

Double Mushroom Chicken

Mon, 20 Apr 2009 01:18:47 -0400

This chicken is superb. Your guests won't be able to guess what the great topping is made of. the cookbook, "Gatherings: Creative Kosher Cooking from Our Families to Yours" (Netivot HaTorah). To reheat, cover pan with foil. -- posted by blucoat

Maple Mustard Pork Loin With Potatoes

Mon, 27 Apr 2009 00:48:32 -0400

An easy marinade for the night before and a great presentation in a roasting pan. -- posted by Karen

Roast Pork With Apple Mustard Glaze

Tue, 28 Apr 2009 01:25:36 -0400

I found this recipe online and am posting it here to save it. I made it tonight and we all enjoyed the delicious flavor. The apple glaze was a wonderful addition to the pork. The recipe calls for a boneless roast, but I used a bone in roast. It was done is basically the same amount of time. -- posted by Dreamgoddess

Cebu-Style Roast Chicken

Wed, 29 Apr 2009 11:56:03 -0400

This recipe was born out of homesickness during my first year in Germany. We were lucky enough to have an Asian store close by for the lemon grass. Its best to use the regular/young chicken. I tried using hen, but turned out rubbery and it didn't smell too good either. Sea salt really brings out the flavor while the lemon grass adds to the "kick" factor of the dish. If you have a coal-burning oven, then you will have a more flavorful effect. Now, its been my family's favorite and I prepare it during gatherings. Enjoy! -- posted by Anne Co

My Best Wine Marinade

Fri, 08 May 2009 01:29:31 -0400

I've used this for more than 20 years. After the mixture cools, I pour it into a ziplock bag and toss in the beef, squeezing out the air. -- posted by gailanng

Stuffed Cabbage

Tue, 19 May 2009 17:52:23 -0400

This is a favorite with my family. It is so easy to make. Just whip up a side of mashed potatoes. Then your friends or family can top it off with the delicious gravy from this dish. This is a Polish recipe called {Galomki] and is great to serve anytime of the year. Just make plenty. The leftovers are great. This recipe will serve four big eaters or six small eaters. Double or triple for a crowd. It's great to take to a party. -- posted by Antoinette/Artist & Muralist

Jewish Penicillin (Aka: Chicken Soup)

Fri, 22 May 2009 02:09:33 -0400

You want chicken soup? Buy a bird! -- posted by Eric Frankel

Beef Tenderloin in Mushroom Port Sauce

Sat, 20 Jun 2009 02:32:43 -0400

Easy enough to make for a family dinner, yet elegant enough to serve to the most prestigious guests. The mushrooms and port wine make an incredibly rich and flavorful sauce for the tenderloin roast. -- posted by kittycatmom

Roasted Pork Loin With Mustard Garlic and Herbs

Fri, 26 Jun 2009 16:20:57 -0400

Mouthwatering!!! This makes great sandwiches: combine sliced roasted pork loin with frisee and serve on slices of baguette drizzled with a rosemary-basil pesto sauce. -- posted by BecR

Roasted Garlic Vegetables

Wed, 01 Jul 2009 12:04:06 -0400

I love the taste of these vegetables. They are perfect with roast chicken. Total comfort food! :) -- posted by beckerd

Special Occasion Roasted Red Potatoes

Sun, 05 Jul 2009 12:55:22 -0400

This is your standard roasted red portato recipe but uses all natural ingredients and butter. It is beautiful, buttery, and wonderful. High on calories, so definately meant for special occasions -- posted by Chef #371785

Teriyaki, Dijon Pork Tenderloin W/ Mushrooms/Onion/Baked Apple

Tue, 07 Jul 2009 11:03:48 -0400

My entry into the 2009 Canadian Living Magazine Cook of the Year Contest. The recipe did not make the cut, but it is tasty and certainly worthy of sharing. You will note the absence of salt and/or pepper. I am thinking there is sufficient sodium and seasonings in the Teriyaki sauce and Dijon Mustard to justify eliminating additional seasoning from the recipe.... Salt/Sodium should never overpower other ingredients. If additional salt is requested, by all means, do provide it, but suggest that they taste first, and salt second. Pork Tenderloin can be purchased from your local supermarket in packages of two tenderloins, weighing approximately one kilo. This is usually sufficient for a dinner serving 4. This recipe was originally developed to serve 8; you will therefore require two packages of pork tenderloin - 2 loins per package..... As they say in Ontario "PUT PORK ON YOUR FORK". -- posted by TOOLBELT DIVA

Grandma Selma's Brisket

Sun, 09 Aug 2009 21:36:35 -0400

This recipe was Russ Pillar's grandmother's recipe and this is his modern take on her recipe. He experimented with a mix of spices and unexpected ingredients (such as Coca-Cola & chocolate) to recreate her dish and this is the version he came up with.;) From Editor's Picks: Michelle Shih's Favorite F&W Recipes, Holidays: Passover in Sawtooth, published in the April 2004 edition. There is a 12 hour marinating time. -- posted by Manami

Roast Leg of Lamb With Orange, Rosemary and Garlic

Mon, 10 Aug 2009 10:35:48 -0400

I don't get to eat lamb very often, so whenever I get my hands on a leg of lamb, my mouth starts watering. Lamb is one of those meats that can be very dry or very fatty, but this recipe results in juicy, tender and flavoursome results, every time. I always use a leg with the bone in, but there's no reason why you couldn't use a boneless leg instead. Cooking to 130F and then leaving, well covered, while you make the gravy will give you lamb that's cooked quite well at the thin end, and medium-rare (juicy and *slightly* pink) in the middle of the thickest part. If you prefer yours done differently, adjust your temperature accordingly. Don't forget that the temperature continues to rise while it rests. -- posted by Snowbunny Andorra

Balsamic Glazed Portabellas Stuffed With Boursin and Spinach

Tue, 11 Aug 2009 10:30:38 -0400

You could substitute your favorite cheese, but I prefer Boursin with shallots and chives! -- posted by theyoungvegetarian

Slow-Roasted Stuffed Swiss Brown Mushrooms

Thu, 20 Aug 2009 10:57:50 -0400

I love mushrooms: could eat them every day! And love this recipe, adapted from one by Nino Zoccali, that I found in the September 2009 issue of the 'BBC Australian Good Food' magazine. Nino comments that he never peels the skins from mushroom caps "unless they are damaged or stained and (that) unlike many chefs (that he likes) to use the mushroom stems - as long as they're tender." Ah, great, I thought, before trying this recipe! Perhaps it's uncool, but I only peel mushrooms if the recipe persuades me of the need to do this, and I generally use the stems. As Nino says "I think they taste great." Some conversions: 15 grams = 1/2 ounce; 60 grams = 2 ounces; 80 grams = aproximately 3 ounces. -- posted by bluemoon downunder

Scrumptious Brisket

Wed, 02 Sep 2009 02:58:48 -0400

So easy for a party. Best to make 2 days ahead, allow the cooking juices to flavor the brisket even more! -- posted by KathyP53

Savory Pork Roast

Mon, 14 Sep 2009 14:25:51 -0400

A simple prepared roast covered with sage and roasted to perfection. Serve with mashed potatoes and some greens and you have a great Sunday roast. Land-O-Lakes Cookbook. -- posted by daisygrl64

5 Ingredient German-Style Beef Roast

Wed, 21 Oct 2009 12:49:56 -0400

This is a recipe I got out of the book "500 Five Ingredient Recipes" by Better Homes and Gardens. I haven't tried it yet but I'm posting it here to save it for later. I'm thinking of trying it in the crock pot. -- posted by rollersgirl

Ragoût De Pattes De Cochon (Pork Stew With Meatballs)

Sat, 07 Nov 2009 13:04:21 -0500

This is a traditional Quebecois stew made from pork hocks. I'm looking for recipes that DH remembers from childhood. This one was found on bitsnbites.wordpress.com and grouprecipes.com .The stew is a modification of one by Jehane Benoit, a famous Quebec cook. For a richer stock, caramelize you onions and hocks until dark brown. You can use Recipe #356677 . NOTE: The cooking time doesn't include the optional (but recommended to reduce fat content) overnight refrigeration time. -- posted by Dreamer in Ontario

Dad's Honey Duck

Thu, 03 Dec 2009 00:35:19 -0500

I don't eat much duck, but my Dad just loves it, so I make this for him. I hope you'll enjoy it as much as he does! -- posted by kittycatmom

Bacon & Mozzarella Topped Portabella Mushroom With Pesto

Wed, 09 Dec 2009 18:27:38 -0500

This is a recipe to die for, quick to prepare, quick to make and can be done in large numbers. It is an ideal for breakfast, lunch or evening meal and looks special enough to serve to guests too. Low in saturated fat, this is ideal for anyone on a weight watchers or calorie controlled diet. Inspired by a lunch I had in an Italian Bistro, with the additon of Bacon. -- posted by JinxTheCat

Pork Loin With Herb Crust

Thu, 31 Dec 2009 03:04:41 -0500

From the Penzey's catalogue. I used a boneless pork loin roast and it worked fine. I also had to cook a little longer. I did make this GF/CF and it turned out great. -- posted by WI Cheesehead

Wild Rice & Herbs Stuffed Roaster Chicken

Thu, 31 Dec 2009 09:46:01 -0500

A whole roast chicken with stuffing makes a delicious main dish. Apples, mushroomns, green onions, and carrots turn this wild rice stuffing up several flavorful notches. Serve it with a mixed greens and red onion salad dressed with a balsamic vinaigrette, and you've got a WINNER-DINNER! -- posted by Feast Your Eyes!

Beef Roast With Herb Shallot Sauce

Thu, 07 Jan 2010 01:12:39 -0500

I love ribeye roasts but they have become so expensive. However, I do splurge frequently on excellent cuts of meat. This recipe is simple but the results will make you think otherwise (and guests if you are cooking for friends and family). Total prep and cooking time is 2-1/4 to 3 hours. Enjoy -- posted by Tish in OH

Baked Onions With Gruyere

Tue, 19 Jan 2010 13:35:15 -0500

This recipe comes from Morton's, a venerable steakhouse, and their cookbook, "Morton's The Cookbook: 100 Recipes for Every Kitchen." -- posted by duonyte

Renaissance Hvar Roasted Duck With Apples

Thu, 21 Jan 2010 13:00:45 -0500

This recipe is from island Hvar in Croatian Dalmatia. It originates from 16th century. Originally it was roasted pod peku or baking bell, but it is almost the same if you make it in oven, covered with aluminum foil or any other cover. The recipe is mentioned in Martin Benetovic papers, also one of the renaissance Croatian writers form 16th century. -- posted by nitko

Honey Clove Brine for Mr. Turkey

Fri, 22 Jan 2010 14:34:55 -0500

Brining a turkey before roasting, or deep frying, will give the turkey more flavor and keep it juicy after cooking. No more dried out bird. This is my personal recipe that I used for the 2009 family Christmas dinner. I only cooked a turkey breast, family doesn't care for dark meat so why bother cooking it. Calling the bird Mr. Turkey is not mandatory, but it does make the little cousins giggle. -- posted by Bowen Cormac

Cooking Light's Seared Orange Duck Breast

Mon, 25 Jan 2010 11:29:29 -0500

This is from Cooking Light, 2006. I've used duck legs and it works just fine. I also add Chinese five spice to the duck with the orange zest and garlic. And sometimes, I turn it into a drunken duck by adding a tablespoon or so of Grand Marnier to the sauce while I'm reducing it. I serve this beautiful dish with whipped sweet potatoes (with orange zest, cream cheese and Chinese five spice powder) and roasted green beans with shallots. This pairs nicely with a sweet to semi-sweet white wine. Enjoy! -- posted by RockChalkChick

Easy Baked Parsnip Chips/Crisps

Sat, 30 Jan 2010 23:39:23 -0500

Enjoy plain or use as a garnish for soups. Recipe is from Lucy Waverman's New Year's Eve Menu in The Globe and Mail (Dec. 24, 2009). -- posted by blucoat