Recipezaar: Oven Roasting,Holiday/Event recipes

Sweet Brisket

Wed, 31 Oct 2007 17:15:18 -0400

This is my Jewish mother-in-law's recipe for brisket. My kids call it "Magic Meat", so tasty. Need to plan in advance; tastes even better if allowed to marinate overnight before baking. -- posted by wirkwoman1

Old England Traditional Roast Beef and Yorkshire Pudding

Wed, 07 Nov 2007 01:09:14 -0500

Possibly the most famous of all English dishes, traditionally served for the "big" family meal of the week, Sunday Lunch. First a little about the Yorkshire Pudding. Different areas of England cook, serve and eat this in totally different ways. No single way is 'right' nor 'wrong'. It depends upon your family tradition and where you live. Originally the Yorkshire Pudding was eaten on its own as a first course with thick gravy. This was to fill your stomach with the cheap Yorkshire Pudding so that you would not eat so much of the more expensive meat in the next course. Now Yorkshire Puddings tend to be lighter and crispier and they are served and eaten with the meat course, with lashings of beef gravy with them! How to serve the roast beef: Some families carve the meat in the kitchen and bring it to the table on pre-warmed plates. Others carve the meat at the table so every one can see, that is how my Dad used to do it! Roast Beef is best served with roast potatoes, and a selection of freshly steamed seasonal vegetables, such as carrots, cabbage and broccoli. Have a gravy boat brimming full of gravy for diners to help themselves to. For special occasions consider making the gravy with a glass or two of wine! I have posted this recipe for 8 to 10 people; I always feel it's worth cooking more than you need, as you can have cold roast beef sandwiches for tea and of course make cottage pie the next day! The Yorkshire pudding listed below is already posted on Zaar - Recipe #203349, but I have added it here again, so you can cook them with the beef, following only one recipe for ease. My Mum's Yorkshire pudding recipe is simple, as long as all the ratio of measurements are equal, you can increase or decrease the amount of puddings you make! -- posted by French Tart

Perfect Roasties - Roast Potatoes for English Sunday Lunch

Wed, 07 Nov 2007 18:54:50 -0500

There can be nothing more comforting then a pile of golden, crispy, crunchy roast potatoes! Roasties, as we call them in Great Britain, are traditionally served with Sunday Lunch - but, DON'T wait until Sunday to serve them, they are great with just about everything! I remember going to our local pub in North Yorkshire, and if the visiting darts team was playing, half way through the evening the landlady would come around with trays upon trays of crunchy, piping hot roasties - sprinkled with salt--unbelievably sublime! The secret to making perfect roast potatoes is simple; par-boil them first and give them a really good shake in the pan before placing them into SIZZLING HOT fat and turning them over. Serve them piping hot and crisp from the oven with lashings of gravy and sea salt, and they are a meal in themselves. Ingredient quantities are not by weight, but by potatoes per head - and a VERY generous amount as well! Please adjust the quantities to your suit own requirements. -- posted by French Tart

Festive Honey-Glazed Roasted Root Vegetables With Saffron

Wed, 07 Nov 2007 18:56:22 -0500

Roasted parsnips, carrots and pink shallots, glazed with saffron honey and sprinkled with cumin and celery seeds......sublime! These roasted root vegetables are undoubtedly very special, and they are so easy to roast as they require NO par-boiling beforehand. A simple glaze is made by adding saffron to melted honey, before sprinkling cumin and celery seeds over the top......slam them in the oven, and pour yourself a glass of wine! I make these nearly every Christmas and for other special events throughout the year. I have experimented with other vegetables, but have found that this simple combination works the best for optimum flavour and colour, so no need to over gild the lily! Sprinkle them with chopped lovage or parsley before serving. I have indicated amounts per person and not weights....please adjust the quantities to your own requirements. -- posted by French Tart

Beef Sirloin Tip Roast With Mushroom Gravy

Thu, 15 Nov 2007 02:06:00 -0500

A great cost alternative to an expensive cut of beef and if cooked properly using a meat thermometer this recipe will give you perfect results! The roast weight specified should give you 8-10 servings --- *important* the roast must be brought down to almost room temperature, this is a critical step that will relax the meat fibers and insure a juicy tender roast, this step should take a few hours so start this well in advance, do *not* season the roast with salt it will draw out moisture from the meat and will create an overly salty gravy --- one or two 8-ounce cans sliced drained mushrooms may be used in place for the fresh but fresh is better -- posted by KITTENCAL

Dry-Cured Rosemary Turkey

Fri, 16 Nov 2007 17:41:18 -0500

From Sunset Magazine. It won their first place for best turkey in the Nov 2005 issue. I made this turkey that year and it was a big success. I decided I wanted to make it again but it wasn't here yet. Here it is for your pleasure. The instructions say to use a turkey not infused with broth or butter. Adjust the cooking time according to the size of your turkey. -- posted by Chef Tweaker

Roasted Harvest Vegetables

Tue, 20 Nov 2007 18:24:47 -0500

You can roast the veggies up to one day ahead and refrigerate them. To reheat, simply place them on a large jelly roll pan in the oven at 350 degrees for ten to fifteen minutes, or until roasted to your tastes. -- posted by emsiizilla

Maple Apple Roasted Turkey

Tue, 20 Nov 2007 18:42:24 -0500

Sweet, juicy, delicious maple apple roast turkey. This has become a family tradition since the recipe has become so popular in our household. The gravy works great on the turkey and stuffing along with mashed potatoes if desired. -- posted by papurdawl

Maple Brined Turkey

Tue, 20 Nov 2007 18:47:06 -0500

This recipe is off of the foodnetwork.com site. I have made a maple brined turkey before and it was absolutely delicious. Not sweet, not salty but very moist. Posted this recipe so I wouldn't lose it again! -- posted by wirkwoman1

Candied Yam and Apple Casserole

Wed, 21 Nov 2007 19:21:49 -0500

A Thanksgiving FAVORITE in Kerry's family, they can't make enough of it. -- posted by Salt Lake Meal Swapping

Roast Turkey With Fresh Thyme Rub and Maple Glaze

Tue, 27 Nov 2007 16:30:45 -0500

Roasted turkey with a hint of sweetness, delicious! -- posted by RecipeNut

Sweet Roasted Carrots With Onions and Apples

Tue, 27 Nov 2007 17:11:21 -0500

This is my own concoction and I was very brave by trying it for the first time with guests. It was a hit. It has an almost sweet and sour feel. -- posted by eightthirty

Orange Roast Chicken

Wed, 28 Nov 2007 16:58:42 -0500

Orange and herbes de Provence give this dish a Mediterranean flavour. Taken from Food and Drink (LCBO) Holiday 2007 -- posted by Tabby Bartley

Gilded Saffron and Butter Basted Roast Turkey With Herb Garland

Wed, 12 Dec 2007 15:16:46 -0500

Gilding is a 15th Century novelty - originally gold leaf was applied to decorate meat and poultry that was served at Christmas, as well as other feasts and festivals! This is a wonderful way of serving your traditional roast turkey - and with a saffron and butter basted gilded effect, NOT using gold leaf I hasten to add - but still achieving a deep golden gilded finish. If you cannot get any saffron, you could use just a little turmeric instead - but be careful as it has a very pervasive flavour! Bring this 15th century art back to your modern dining table this Christmas - and enjoy a wonderful moist butter basted roast turkey at the same time. Please try to source an organic, free-range or home-reared turkey such as a Bronze or Heritage turkey; you will be doing your bit to support a traditional and more humanitarian way of rearing these lovely birds, as well as gaining a much better taste and flavour! NB: If you can get hold of edible gold dusting powder, you can sprinkle some of that on to the turkey before serving, for an extra sparkle! Joyeuses Fetes Merry Christmas! -- posted by French Tart

Pigs in Blankets-Bacon and Sausage Rolls for Christmas Trimmings

Wed, 19 Dec 2007 02:54:25 -0500

These quirkily named "Pigs in Blankets" are the traditional British accompaniment to the Christmas roast turkey dinner - we call them "Trimmings". You will often see pubs, restaurants and hotels advertising Christmas Dinner with ALL the trimmings - these will be part of those trimmings that they mention! We can eat these with NO roast turkey - they are what everyone grabs whilst no one else is looking in the Post Christmas Dinner kitchen! (I have known my husband to secrete a couple in his pocket when he was nearly caught!!) They are VERY easy to prepare and need very little oven time, either cook them before or add them to the oven for the last 25 to 30 minutes of the turkey or roast potato cooking time. These also make great appetisers, skewer them with a cocktail stick and serve them with cranberry or sweet chilli sauce as a dip. -- posted by French Tart

Roast Goose With Wild Rice-Chestnut Stuffing

Mon, 24 Dec 2007 02:03:01 -0500

This is one way Christmas dinner was prepared in Dicken's day! Adapted from YANKEE MAGAZINE. Cooking time includes about 1 1/2 hours for rice to cook and cool. (I used a wild rice blend I found in bulk) Canned chestnuts can be found in specialty stores. Make sure they are NOT packed in syrup! The original recipe did not pierce skin and fat, which I did to help "drain" off excess grease. It also said to put whole goose on serving platter and garnish with pine sprigs and sliced blood oranges, but I find it messy to try to carve at the table and dig stuffing out to serve. If you are more adventuresome, serve this way :) NOTE: 'Zaar will not let me put in "1 10-12 lb. goose" so it comes up "10 lbs. geese" -- posted by mikekey

Italian Roast Beef

Tue, 25 Dec 2007 13:29:27 -0500

This is a fail-proof recipe for roasting Beef. It comes out perfect every time. Rule of thumb: Cook the roast for 20 minutes at 500°F then turn the heat down to 300°F and cook for 18 minutes per pound for medium rare. I have been cooking my roasts this way for 20 years and every time I make a roast my husband and friends cannot stop complementing my expertise. -- posted by JCC

Prime Rib With Port Sauce

Sat, 29 Dec 2007 18:55:35 -0500

This is a variation of 2 different recipes from Bon Appetit. It does take awhile, but the actual hands-on time isn't bad. I made this for Christmas Eve dinner and it was a HUGE hit. -- posted by mplsgirl

Roast Turkey - Alton Brown/Giada De Laurentiis

Thu, 03 Jan 2008 01:15:24 -0500

A fusion of recipes from Alton Brown and Giada DeLaurentiis. Like Alton, I believe that Stuffing Is Evil - bake it separately for food safety! -- posted by DrGaellon

Duck Magrets With Endives and Cranberry Sauce

Thu, 03 Jan 2008 01:59:04 -0500

French gourmet made easy and quick! It takes 30-40 minutes only! Duck meat should not be overcooked and should be slightly pink when done. -- posted by gei

Pot Roast in Tipsy Gravy

Tue, 15 Jan 2008 01:29:41 -0500

The addition of coffee and a tad whiskey makes an incredibly rich and beefy gravy for this pot roast. The roast is slow-cooked in the oven until fork tender. Serve with hot, buttered noodles or traditional mashed potatoes. -- posted by Mareesme

Beef Tenderloin With Rich Mushroom Gravy

Tue, 15 Jan 2008 13:51:37 -0500

Easy to make but long on flavor, it's the mushroom gravy that shines in this dish. Classy enough for guests as well as family, you can make this roast in less than 45 minutes. Do not overcook the roast or it will become tough and chewy. This appeared in the Woman's Day Cookbook. -- posted by Mareesme

Turkey, Vegetable and Roast Potato Pie

Wed, 16 Jan 2008 01:54:29 -0500

This delicious pie is always a huge hit with our family. This comforting casserole pie is filled with vegies and turkey in a creamy mustard sauce which is complemented by the cheesey crisp potato topping. Its perfect to make if you have any leftover turkey and roast potatoes from Christmas day or dinner the previous night. I got this recipe from a "Christmas leftovers" special in a magazine and have adapted it to my family's likings. You could also use leftover ham or chicken in place of the turkey. -- posted by Brittney_xo

Gigot a La Cuillère - French Slow Cooked Spoon Lamb

Wed, 23 Jan 2008 12:05:55 -0500

A classic French Bistro recipe, and one that is SO easy to cook; the lamb in this recipe is cooked after 5 or 6 hours, but 7 hours is the traditional French timing for 'gigot a la cuillère' - a joint that can be carved with a spoon, hence its name! You will need a very large ovenproof casserole with a lid or a large, deep roasting tin, which you can cover tightly with tin foil - or, this can be cooked with GREAT success in the crock-pot. This lamb is just divine when served alongside gratin Dauphinoise and steamed haricots verts. I add lots of garlic for quite a pungent flavour - adjust the garlic and seasonings to personal taste. -- posted by French Tart

Burns Night Baked Highland Haggis With Whisky Cumberland Sauce

Fri, 25 Jan 2008 18:31:44 -0500

First you must catch your haggis! These little creatures are very shy and EXTREMELY wiley - so you must proceed with caution and patience! I find the best place to find them is behind or under Highland heather bushes, although I have been known to catch a couple lurking near thistles! Having caught your haggis - you must treat it with GREAT respect and cook it well for the Burns Night Tribute Supper! That is why my haggis is baked instead of boiled - and it is served with Lindseylcw's special Cumberland sauce with lashings of good Scotch whisky! Other traditional accompaniments are: clapshot, bashed neeps and tatties, rumbledethumps, buttered leeks, skirlie mash, champit tatties and buttered cabbage. Don't forget the "correct" format for a Burns Night Supper: Chairperson's opening address. A few welcoming words start the evening and the meal commences with the Selkirk Grace. The company are asked to stand to receive the haggis. A piper then leads the chef, carrying the haggis to the top table, while the guests accompany them with a slow handclap. The chairman or invited guest then recites Burns' famous poem To A Haggis, with great enthusiasm. When he reaches the line 'an cut you up wi' ready slight', he cuts open the haggis with a sharp knife. It's customary for the company to applaud the speaker then stand and toast the haggis with a glass of whisky. The Immortal Memory: One of the central features of the evening; an invited guest is asked to give a short speech on Burns. There are many different types of Immortal Memory speeches, from light-hearted to literary, but the aim is the same - to outline the greatness and relevance of the poet today. Toast To The Lasses: The main speech is followed by a more light-hearted address to the women in the audience. Originally this was a thank you to the ladies for preparing the food and a time to toast the 'lasses' in Burns' life. The tone should be witty, but never offensive, and should always end on a concilliatory note. Response: The turn of the lasses to detail men's foibles. Again, should be humorous but not insulting. Poem and Songs: Once the speeches are complete the evening continues with songs and poems. These should be a good variety to fully show the different moods of Burns muse. Favourites for recitations are Tam O' Shanter, Address to the Unco Guid, To A Mouse and Holy Willie's Prayer. The evening will culminate with the company standing, linking hands and singing Auld Lang Syne to conclude the programme. -- posted by French Tart

Perfect Roast Turkey

Sun, 03 Feb 2008 21:19:18 -0500

I have made this turkey two Christmases in a row and have had rave reviews from all our guests! Its an adaptation of Nigella's recipe. It takes some time and preparation but is well worth it. Its super tender and super juicy. We always have loads of leftovers (due to the sheer size of the bird we buy) but they never last more than a few days and our place is always full until its all gone! It goes perfectly with my mushroom and chestnut stuffing and home-made cranberry sauce. enjoy! Note prep time does not include time in brine. -- posted by MissMandie

Good Eats Baked Buffalo Wings

Tue, 05 Feb 2008 23:01:37 -0500

I love buffalo wings, but not all the deep frying that is involved. I was watching "Good Eats" one day and Alton Brown's fool proof method to delicious buffalo wings was discovered! I did make a few adjustments to this recipe that helped me out... but stayed true to the original for the most part. This method may be a little time consuming, but the end result of crispy, fall of the bone, tender wings is well worth it. The cook time includes the 1 hour in which the wings rest/cool in the refrigerator before baking. -- posted by atlfitgirl

Sandwich Cubano

Tue, 12 Feb 2008 17:49:29 -0500

Recipe from a Little Havana loncheria owned by a college roommate. The traditional way is to use Cuban Bread but that is not easily available so you can use French or Italian bread. -- posted by Celticevergreen

Maple-Glazed Turkey Drumsticks

Thu, 06 Mar 2008 00:34:47 -0500

Maple syrup, Worcestershire and hot mustard combine to make a sweet hot glaze. From Country Living magazine. -- posted by mailbelle

Simple Prime Rib Roast

Mon, 24 Mar 2008 23:59:02 -0400

I made this for easter weekend. I had a potluck and everyone kept helping themselves to more -- posted by David_m

Roast Spicy Tilapia

Tue, 25 Mar 2008 00:34:48 -0400

During a visit to Nigeria a year ago I had the most amazing grilled spicy fish that kept my tongue on edge. I decided to make something similar. Its not as spicy though but Its harder to shoot yourself in the foot if you get my drift. -- posted by David_m

Whole Oven-Barbecued Chicken

Tue, 25 Mar 2008 01:44:40 -0400

This recipe is from Kraft. Very easy and delicious meal. The recipe calls for a packaged stuffing mix; however, you may use Recipe #134834 and make your own. -- posted by PaulaG

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~

Tender Pot Roast

Tue, 08 Apr 2008 00:58:15 -0400

This recipe is a combined recipe. I found many recipes that all sounded great, but not exactly what i was wanting. So I came up with my own what would be good, in my opnion. I hope you enjoy this recipe! -- posted by ~*Miss Diggy*~

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

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

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

Roast Pork (Pernil) Puerto Rican Style

Thu, 31 Jul 2008 02:12:14 -0400

tasty roast pork, Puerto Rican style, Marine overnight. This is every Puerto Rican party dish. If there is no pernil in the party there is no party, especially the hard skin!! That is to die for. When I was a little girl and woke up to the smell of the pernil, I knew something special was happening that day. -- posted by Elizabeth Silva

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

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

Hot Diggedy Dogs! Bonfire Bangers in Wraps (Hot Dogs/Sausages)

Mon, 22 Sep 2008 23:26:33 -0400

A deliciously different way of serving up Hot Dogs for Bonfire Night or Halloween! Choose your favourite bangers or dogs, mine are high meat content Lincolnshire sausages with herbs, then oven bake them for ease with sticky roasted mustard coated onions - all in one pan! Serve with lashings of tomato relish or tomato ketchup for a great comfort dish on the run! The great thing about this recipe is that it can also be kept warm in the oven, whilst the spooky activities are in action, or dad is still trying to light the DAMP fireworks in the garden!! If you are serving this to little ones who may not like the mustard, just leave it out and add a little tomato puree instead for a tomatoey onion taste. (Edited and adapted from a Good Food recipe, 2007) -- posted by French Tart

Sephardic Roast Chicken With Orange, Lemon, and Ginger

Tue, 21 Oct 2008 00:21:44 -0400

"Ginger adds a distinctive flavor to this roast chicken. The history of ginger in Jewish cooking began when it arrived in Italy with Sephardic Jewish emigrants from North Africa around 200 B.C." From a Shop Rite calendar for Passover. I would season chicken with garlic powder as well as salt and pepper but the recipe doesn't call for garlic. -- posted by Oolala

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

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!

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

Perfect Whole Turkey in an Electric Roaster Oven

Tue, 25 Nov 2008 01:25:33 -0500

I never found good information on making a great whole roasted turkey in an electric roaster oven and thought I'd share my tried and true tips for making your holiday turkey moist and beautiful and delicious! I've read that roaster ovens effectively 'steam' the turkey making the meat come out ... well, steamed. This is not true. Follow these tips and your holiday turkey will get rave reviews! -- posted by Squirrel Gone Wild

Christmas Turkey Stuffed With Mushroom-Flavored Forcemeat

Mon, 01 Dec 2008 19:47:19 -0500

From Ruth Van Waerebeeks Everybody Eats Well in Belgium Cookbook. This has become my standard Thanksgiving turkey recipe. I follow it precisely, alternately basting with drippings and butter every 15 minutes. The result is a spectacular presentationa beautiful, dark golden brown turkey that everyone oohs and ahhs over. Its not that hard, just takes a little extra work. And the extrasmaking the forcemeat stuffing beforehand and the gravy at the endare worth the trouble. Ruth says that the Christmas Turkey is traditionally served with Deep-Fried Potatoe Croquettes, Celery Root and Potato Purée, an assortment of green vegetables, and Baked Apples Filed with Berries, or Pears Poached in Spiced Red Wine. -- posted by Belgophile

Mr. G's Roast Turkey (Brined)

Mon, 01 Dec 2008 19:56:20 -0500

The cooking method is a copy of "Good Eats", but the brine is something I cobbled together from a couple of recipes and trial and error. The bird always come out moist and tasting great. This is my first submission and I would love some feedback. -- posted by Mr. G

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

Bacon Wrapped Roasted Turkey

Wed, 03 Dec 2008 00:16:48 -0500

This recipe was shared with me by my wonderful boss who is an AMAZING chef! He helped make my 1st Thanksgiving one to remember by giving me this recipe. This Turkey is so moist and so easy to make! -- posted by MrsM1021

Ariane's Orange Braised Turkey Breast With Mushrooms and Shallot

Wed, 03 Dec 2008 01:51:57 -0500

Entered for safe-keeping, this was the big hit on Top Chef Season 5's Thanksgiving episode. It was created by Ariane Duarte. Bravo's website omitted directions for actually cooking the turkey, so I added some from the Butterball website. -- posted by KateL

Cranberry and Apricot Stuffing for Turkey or Chicken

Mon, 08 Dec 2008 18:19:25 -0500

There is nothing better than a home made stuffing, none of that rubbish from a box LOL. Do enjoy! -- posted by djmastermum

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

Rosemary-Mustard Leg of Lamb

Tue, 30 Dec 2008 21:17:30 -0500

I got the paste for this from Alton Brown. The only exception is I substituted rosemary for mint as that is what I always have on hand. The roasting method is one I find to work best. -- posted by Rebam98

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

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

Rootin' Tootin' Roasted Roots - Roasted Root Vegetables in Paper

Sun, 11 Jan 2009 13:00:55 -0500

An easy to throw together recipe that I made to accompany several meals over the Festive period this year. The trick for these roasted roots is to cook them en papillote (in a paper parcel) for the first 30 minutes - almost oven steaming them, before opening up the paper and allowing them to brown and go crunchy and crispy around the edges! Sprinkle them with sea salt, cayenne pepper and freshly ground black pepper before serving them in the paper on a flat plate. You can also make smaller individual parcels for full dining impact!! Use whatever root vegetables you have to hand. The vegetables listed in this recipe are the ones that I used for the last few times of cooking this dish, but I can see possibilities of many more veggies, especially when they are in season. You can reduce the fat content in this recipe by adding just a teaspoon of olive oil and putting the vegetables in a zip-lock bag with the oil, then give it all a good shake, I went FULL fat throughout Christmas and the New Year period! However, I think now the diet is back on the agenda, I will roast these the low fat way! -- posted by French Tart

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

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

Sweet Potato Gratin With Chile-Spiced Pecans

Wed, 14 Jan 2009 22:46:37 -0500

From Food & Wine, Nov 2008. The potato puree can be made ahead and refrigerated overnight, but bring it to room temperature before baking. The pecans can be stored in an airtight container for up to 3 days. -- posted by Renegade Chef

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

Lighter Whipped Candied Brandied Yams With Pecans

Mon, 26 Jan 2009 01:15:15 -0500

Entered for safe-keeping. From Evelyn Tribole's "More Healthier Homestyle Cooking." This version reduces the amount of brown sugar and brandy, uses egg whites in place of whole eggs, and eliminates butter in the yam mixture. Note that Splenda Brown Sugar Blend for Baking may be substituted for the brown sugar, but you will need only half as much. -- posted by KateL

Boston Sausage Grinder (Or Submarine Sandwich)

Thu, 29 Jan 2009 23:34:19 -0500

Tasty, filling, and easy!!! Great football fare for those hungry boys (and girls)! Increase ingredient amounts for those Sunday afternoon crowds...just put out the sausage mixture and let everyone make their own grinders. Use a disposable roasting pan for easy clean-up. -- posted by Alan in SW Florida

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

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

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

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

Corn Beef and Cabbages With Baby Spinach

Mon, 16 Mar 2009 15:38:28 -0400

This adds some color to the standard with a twist. We make plenty to dine on for a couple of days. Buttered Red potatoes goes great with this. -- posted by Laurie Madsen

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

Apricot-Glazed Sweet & Sour Chicken With Sage

Tue, 28 Apr 2009 01:15:25 -0400

This is a quick and easy recipe with loads of flavour from Dave Lieberman's cookbook, "Young & Hungry". This is an elegant way to make a whole lot of chicken that tastes really good. It's kind of sweet and sour sweet from the apricot preserves and the plums, and sour from the bit of vinegar. But what makes this dish are the sage leaves. They give a distinctive taste and make it a beautiful, festive platter that you can really be proud of. If you want to prepare this in advance, do the first 2 steps, cover the pans, and put them in the fridge until you're ready to roast the chicken, but bring it back to room temperature before roasting. -- posted by blucoat

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

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 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

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

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

The Only Thanksgiving Turkey Recipe You'll Ever Need

Thu, 01 Oct 2009 01:13:01 -0400

It has taken several years and taking bits of pieces from here and there for me to make the perfect turkey, but It is so moist and has a wonderful flavor and always gets rave reviews. It's labot intensive but worth the effort in the end -- posted by GingerlyJ

Holiday Ham

Tue, 06 Oct 2009 10:41:22 -0400

I took my Mother in law's basic Ham recipe and added to it to get this awesome Ham we serve every easter, thanksgiving and Christmas -- posted by GingerlyJ

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

Bring Me Your Head on a Platter! Cauliflower

Tue, 27 Oct 2009 11:56:25 -0400

OK just the Brain Food here! This is a take off of my Recipe #106251 using a different method to keep it looking like a brain for Halloween. Do take note all microwaves cook differently so take care when roasting not to over do. Oh by the way cauliflower is Brain food! A recent study done by McLean Hospital, an affiliate of Harvard Medical School, suggests that taking a minimum of 500mg of citicoline supplements a day can help boost mental energy and efficacy. Citicoline, a natural substance found in all living cells, can also be ingested via cauliflowera source of choline, which is converted to citicoline in the brain! -- posted by ~Rita~

North Croatian Roasted Duck

Tue, 27 Oct 2009 17:05:10 -0400

This is traditional fall dinner, usually served with mlinci (recipe also on Zaar). It is very easy and simple; I am adding some of my procedure tricks. -- posted by nitko

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

Marinated Brisket

Thu, 12 Nov 2009 00:30:07 -0500

Yummy brisket recipe. They actually licked the platter! -- posted by Chef #1444384

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

Jack Daniel's Glazed Ham (With Allspice & Orange)

Thu, 17 Dec 2009 21:11:03 -0500

I was looking for a more savory than sweet recipe to prepare my x-mas ham. I found this on another web site. I didn't need to change anything but if I don't have Jack Daniel's I will sub Southern Comfort with good results. You could also add whole cloves to the outside of the ham to intensify the flavour. I normally don't bother with the orange slices & endive but it would be a great way to decorate the ham for serving. -- posted by Mustang Sally 54269

Crockpot Boston Butt Roast

Wed, 30 Dec 2009 01:56:32 -0500

I enjoy watching Emeril Live on Food Network so I checked out his Emeril's Southwest Seasoning and used it on chicken and pork chops. Along came a Boston Butt, so I had to try it. It worked out great on a slow cooked roast. -- posted by Chef Roly-Poly

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

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