sean's mommy's roasted root vegetables

Ingredients

• Servings: 10
• 1 butternut squash - peeled, seeded and cut into 1-inch dice
• 3 carrots, cut into 1 inch pieces
• 1 large sweet potato, cut into 1-inch cubes
• 1 rutabaga, peeled and cut into 1-inch pieces
• 3 parsnips, peeled and cubed
• 3 turnips, peeled and cut into 1-inch dice
• 1/4 cup extra virgin olive oil
• kosher salt and pepper to taste

Recipe

Preparation Time: 30 mins Cook Time: 45 mins Ready Time: 1 hr 15 mins


• preheat an oven to 450 degrees f (230 degrees c).
• place the butternut squash, carrots, sweet potato, rutabaga, parsnips, and turnips into a large mixing bowl. drizzle with olive oil, and toss to coat. season to taste with kosher salt and pepper, and place the vegetables into a deep roasting pan.
• roast in the preheated oven until the vegetables have lightly browned around the edges and are tender, about 45 minutes. stir once as the vegetables roast to ensure even cooking.

authentic kicked-up syrian hummus

Ingredients

• Servings: 2
• 5 unpeeled garlic cloves
• 1 tablespoon extra-virgin olive oil
• 1 (15 ounce) can garbanzo beans, drained
• 1/2 cup tahini
• 1/3 cup fresh lemon juice
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1 tablespoon extra-virgin olive oil

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• preheat oven to 450 degrees f (230 degrees c).
• place unpeeled garlic cloves in the middle of a large square of aluminum foil. drizzle cloves with 1 tablespoon of olive oil; wrap in foil. roast in preheated oven for 10 to 15 minutes until golden brown. remove from the oven, and allow to cool. when slightly cooled, squeeze roasted garlic out of peels.
• combine roasted garlic, garbanzo beans, tahini, lemon juice, cumin, salt, and the remaining 1 tablespoon olive oil in the work bowl of a food processor. process until very creamy.

Roasted Garlic Cauliflower

Ingredients

• Servings: 6
• 2 tablespoons minced garlic
• 3 tablespoons olive oil
• 1 large head cauliflower, separated into florets
• 1/3 cup grated parmesan cheese
• salt and black pepper to taste
• 1 tablespoon chopped fresh parsley

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• preheat the oven to 450 degrees f (220 degrees c). grease a large casserole dish.
• place the olive oil and garlic in a large resealable bag. add cauliflower, and shake to mix. pour into the prepared casserole dish, and season with salt and pepper to taste.
• bake for 25 minutes, stirring halfway through. top with parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.

Roasted Garlic Cauliflower

Ingredients

• Servings: 6
• 2 tablespoons minced garlic
• 3 tablespoons olive oil
• 1 large head cauliflower, separated into florets
• 1/3 cup grated parmesan cheese
• salt and black pepper to taste
• 1 tablespoon chopped fresh parsley

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• preheat the oven to 450 degrees f (220 degrees c). grease a large casserole dish.
• place the olive oil and garlic in a large resealable bag. add cauliflower, and shake to mix. pour into the prepared casserole dish, and season with salt and pepper to taste.
• bake for 25 minutes, stirring halfway through. top with parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.

Roasted Vegetables

Ingredients

• Servings: 12
• 1 small butternut squash, cubed
• 2 red bell peppers, seeded and diced
• 1 sweet potato, peeled and cubed
• 3 yukon gold potatoes, cubed
• 1 red onion, quartered
• 1 tablespoon chopped fresh thyme
• 2 tablespoons chopped fresh rosemary
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• salt and freshly ground black pepper

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• preheat oven to 475 degrees f (245 degrees c).
• in a large bowl, combine the squash, red bell peppers, sweet potato, and yukon gold potatoes. separate the red onion quarters into pieces, and add them to the mixture.
• in a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. toss with vegetables until they are coated. spread evenly on a large roasting pan.
• roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.

Simple Whole Roasted Chicken

Ingredients

• Servings: 6
• 2 teaspoons salt
• 1 teaspoon sugar
• 1/8 teaspoon ground cloves
• 1/8 teaspoon ground allspice
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground cinnamon
• 1 (4 pound) whole chicken
• 5 cloves garlic, crushed

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 35 mins


• in a bowl, mix the salt, sugar, cloves, allspice, nutmeg, and cinnamon. rub the chicken with the mixture. cover chicken, and place in the refrigerator for 24 hours.
• preheat oven to 500 degrees f (260 degrees c).
• stuff the chicken cavity with the garlic. place the chicken, breast side down, on a rack in a roasting pan.
• roast 15 minutes in the preheated oven. reduce heat to 450 degrees f (230 degrees c), and continue roasting 15 minutes. baste chicken with pan drippings, reduce heat to 425 degrees f (220 degrees c), and continue roasting 30 minutes, to an internal temperature of 180 degrees f (85 degrees c). let stand 20 minutes before serving.

Sugar Coated Pecans

Ingredients

• Servings: 1
• 1 egg
• 1 tablespoon water
• 1 pound pecan halves
• 1 cup sugar
• 3/4 teaspoon salt
• 1/2 teaspoon ground cinnamon

Recipe

• preheat oven to 250 degrees f (120 degrees c). grease one baking sheet.
• in a mixing bowl, whip together the egg and water until frothy. in a separate bowl, mix together sugar, salt, and cinnamon.
• add pecans to egg whites, stir to coat the nuts evenly. remove the nuts, and toss them in the sugar mixture until coated. spread the nuts out on the prepared baking sheet.
• bake at 250 degrees f (120 degrees c) for 1 hour. stir every 15 minutes.

torta rustica

Ingredients

• Servings: 1
• 2 1/4 cups all-purpose flour
• 3/4 cup cornmeal
• 1/2 teaspoon salt
• 3/4 cup butter, diced
• 2 eggs
• 4 tablespoons cold water
• 1 1/2 cups ricotta cheese
• 4 ounces feta cheese
• 1 cup grated parmesan cheese
• 1 egg
• 1/4 cup chopped parsley
• 2 tablespoons chopped fresh basil
• 2 teaspoons chopped fresh oregano
• 2 cups shredded mozzarella cheese
• 1/2 pound ham slices
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1/2 (16 ounce) jar roasted red peppers, drained and patted dry
• 1 egg

Recipe

• mix flour, cornmeal, and salt in a bowl. cut in butter with pastry blender until mixture resembles coarse crumbs. beat 2 eggs with 3 tablespoons cold water; stir into flour mixture until dough holds together. add another tablespoon water if needed. shape 2/3 of the dough into flattened round; repeat with remaining 1/3. wrap. refrigerate at least 30 minutes, or until firm enough to roll.
• in another bowl, combine ricotta cheese, crumbled feta, parmesan cheese, 1 egg, parsley, basil, and oregano until well blended.
• have an 8 or 9 inch springform pan ready. on a lightly floured surface, roll out the larger portion of dough into a 15 inch diameter circle. carefully place in ungreased pan; press lightly against bottom and sides. trim overhanging dough to 1 inch from pan rim.
• scatter half of the mozzarella over the bottom of the crust. next arrange half the ham slices in an even layer. spread with ricotta cheese mixture, then sprinkle with spinach. cover with the remaining ham slices. press down gently to pack layers. add red peppers in a single layer, and top with the remaining mozzarella. press down again.
• roll out remaining dough to 8 or 9 inch circle. place over filling to cover. moisten edges, and seal crusts together. crimp or flute edges. crust should not extend above pan rim. beat remaining egg, and brush over the crust. cut several small vents in top crust for steam to escape.
• bake at 375 degrees f (190 degrees c) for 1 hour, or until crust is deep golden brown and pulls away from sides. cool in pan on wire rack 45 minutes. remove pan sides; cool completely. cut into 12 wedges. serve at room temperature.

Juicy Roasted Chicken

Ingredients

• Servings: 6
• 1 (3 pound) whole chicken, giblets removed
• salt and black pepper to taste
• 1 tablespoon onion powder, or to taste
• 1/2 cup margarine, divided
• 1 stalk celery, leaves removed

Recipe

Preparation Time: 10 mins Cook Time: 1 hr 15 mins

Ready Time: 1 hr 40 mins


• preheat oven to 350 degrees f (175 degrees c).
• place chicken in a roasting pan, and season generously inside and out with salt and pepper. sprinkle inside and out with onion powder. place 3 tablespoons margarine in the chicken cavity. arrange dollops of the remaining margarine around the chicken's exterior. cut the celery into 3 or 4 pieces, and place in the chicken cavity.
• bake uncovered 1 hour and 15 minutes in the preheated oven, to a minimum internal temperature of 180 degrees f (82 degrees c). remove from heat, and baste with melted margarine and drippings. cover with aluminum foil, and allow to rest about 30 minutes before serving.

Roasted Vegetables

Ingredients

• Servings: 12
• 1 small butternut squash, cubed
• 2 red bell peppers, seeded and diced
• 1 sweet potato, peeled and cubed
• 3 yukon gold potatoes, cubed
• 1 red onion, quartered
• 1 tablespoon chopped fresh thyme
• 2 tablespoons chopped fresh rosemary
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• salt and freshly ground black pepper

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• preheat oven to 475 degrees f (245 degrees c).
• in a large bowl, combine the squash, red bell peppers, sweet potato, and yukon gold potatoes. separate the red onion quarters into pieces, and add them to the mixture.
• in a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. toss with vegetables until they are coated. spread evenly on a large roasting pan.
• roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.

Sweet Leftover Turkey Salad

Ingredients

• Servings: 12
• 4 cups cooked turkey, cut into bite-size pieces
• 1/2 cup roasted sunflower seed kernels
• 1/2 cup raisins
• 2 small apples, cored and diced
• 1/2 cup mayonnaise
• 1/2 teaspoon sea salt
• 1/2 lemon, juiced

Recipe

Preparation Time: 10 mins Ready Time: 2 hrs 10 mins


• in a salad bowl, combine the turkey, sunflower seeds, raisins, apples, mayonnaise, salt, and lemon juice; mix well. refrigerate at least 2 hours to blend flavors.

Juicy Roasted Chicken

Ingredients

• Servings: 6
• 1 (3 pound) whole chicken, giblets removed
• salt and black pepper to taste
• 1 tablespoon onion powder, or to taste
• 1/2 cup margarine, divided
• 1 stalk celery, leaves removed

Recipe

Preparation Time: 10 mins Cook Time: 1 hr 15 mins

Ready Time: 1 hr 40 mins


• preheat oven to 350 degrees f (175 degrees c).
• place chicken in a roasting pan, and season generously inside and out with salt and pepper. sprinkle inside and out with onion powder. place 3 tablespoons margarine in the chicken cavity. arrange dollops of the remaining margarine around the chicken's exterior. cut the celery into 3 or 4 pieces, and place in the chicken cavity.
• bake uncovered 1 hour and 15 minutes in the preheated oven, to a minimum internal temperature of 180 degrees f (82 degrees c). remove from heat, and baste with melted margarine and drippings. cover with aluminum foil, and allow to rest about 30 minutes before serving.

stuffed leg of lamb with balsamic-fig-basil sauce

Ingredients

• Servings: 1
• 1/2 cup coarsely chopped prunes
• 1/4 cup currants
• 2 tablespoons creme de cassis liqueur
• 1 1/2 tablespoons minced fresh rosemary
• 1 1/2 tablespoons minced fresh thyme
• 1/2 teaspoon ground coriander
• 1 1/4 teaspoons salt
• 1 teaspoon freshly ground black pepper
• 1 (4 pound) boneless leg of lamb, rolled and tied
• 1/2 cup chopped roasted and salted almonds
• 2 tablespoons chopped fresh mint
• 3 cloves garlic, cut into thirds
• 2 tablespoons olive oil
• 1/2 cup balsamic vinegar
• 5 tablespoons butter
• 3 tablespoons honey
• 1/3 cup thinly sliced, stemmed calimyrna figs
• 5 teaspoons chopped fresh basil
• 6 leaves mint
• 6 leaves basil

Recipe

Preparation Time: 50 mins Cook Time: 1 hr

Ready Time: 2 hrs


• preheat oven to 400 degrees f (200 degrees c).
• combine the chopped prunes and currants with the creme de cassis in a small bowl, and set aside. in another small bowl, combine the rosemary, thyme, coriander, salt, and pepper; set aside.
• untie and unroll the lamb, lay it out flat on the work surface. trim off excess fat, and cut any thick parts open so that it is evenly thick and somewhat rectangular in shape. sprinkle half of the herb mixture over the lamb. mix the almonds and chopped mint into the prune mixture; spread evenly over the lamb. roll up starting at one of the short sides, and tie with kitchen twine in 1-inch intervals. cut 9 slits about 1-inch deep into the top of the lamb, and insert a slice of garlic in each. rub with olive oil, and sprinkle with the remaining herb mixture.
• place lamb seam-side up on a rack set in a roasting pan. roast in the preheated oven to desired doneness. for medium-rare, a thermometer inserted into the center will read 140 degrees f (60 degrees c). remove lamb from the oven and cover with foil. allow to rest for 15 minutes while proceeding with the recipe.
• while the lamb is resting, bring the balsamic vinegar to a boil in a small saucepan over high heat. boil until the vinegar has reduced by half, 4 to 5 minutes. once reduced, stir in the butter, honey, and sliced figs. stir until the butter has melted, then remove from the heat, stir in the chopped basil and set aside.
• to serve, remove the twine from the lamb and cut into 1/2 inch thick slices. arrange on a warm serving platter and drizzle with the fig sauce, garnish with mint and basil leaves.

Southwestern Roasted Corn Salad

Ingredients

• Servings: 8
• 8 ears fresh corn in husks
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 red onion, chopped
• 1 cup chopped fresh cilantro
• 1/2 cup olive oil
• 4 cloves garlic, peeled and minced
• 3 limes, juiced
• 1 teaspoon sugar
• salt and pepper to taste
• 1 tablespoon hot sauce

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 55 mins


• place the corn in a large pot with enough water to cover, and soak at least 15 minutes.
• preheat grill for high heat. remove silks from corn, but leave the husks.
• place corn on the preheated grill. cook, turning occasionally, 20 minutes, or until tender. remove from heat, cool slightly, and discard husks.
• cut the corn kernels from the cob, and place in a medium bowl. mix in the red bell pepper, green bell pepper, and red onion.
• in a blender or food processor, mix the cilantro, olive oil, garlic, lime juice, sugar, salt, pepper, and hot sauce. blend until smooth, and stir into the corn salad.

Roasted Garlic Cauliflower

Ingredients

• Servings: 6
• 2 tablespoons minced garlic
• 3 tablespoons olive oil
• 1 large head cauliflower, separated into florets
• 1/3 cup grated parmesan cheese
• salt and black pepper to taste
• 1 tablespoon chopped fresh parsley

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• preheat the oven to 450 degrees f (220 degrees c). grease a large casserole dish.
• place the olive oil and garlic in a large resealable bag. add cauliflower, and shake to mix. pour into the prepared casserole dish, and season with salt and pepper to taste.
• bake for 25 minutes, stirring halfway through. top with parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.

Easy Candy Yams

Ingredients

• Servings: 1
• 4 cups chopped sweet potato
• 1 (12 ounce) jar caramel topping
• 1/8 cup brown sugar
• 1/2 cup butter
• 1 cup miniature marshmallows

Recipe

Preparation Time: 5 mins Cook Time: 40 mins Ready Time: 45 mins


• preheat oven to 325 degrees f (165 degrees c).
• place sweet potatoes in an 8x8 inch square baking dish. pour caramel over potatoes. sprinkle with sugar and dot with butter.
• bake in preheated oven 30 minutes, until potatoes are tender and mixture is bubbly. remove from oven and sprinkle marshmallows evenly over potatoes. return to oven until marshmallows are melted and browned, 5 to 10 minutes more.

roasted eggplant and mushrooms

Ingredients

• Servings: 2
• 1 medium eggplant, peeled and cubed
• 2 small zucchini, cubed
• 1/2 small yellow onion, chopped
• 1 (8 ounce) package mushrooms, sliced
• 1 1/2 tablespoons tomato paste
• 1/2 cup water
• 1 clove garlic, minced
• 1/2 teaspoon dried basil
• salt and pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 45 mins Ready Time: 55 mins


• preheat oven to 450 degrees f (230 degrees c).
• place eggplant, zucchini, onion and mushrooms in a 2 quart casserole dish. in a small bowl combine the tomato paste with the water, and stir in garlic, basil, salt and pepper. pour over the vegetables and mix well.
• bake in preheated oven for 45 minutes, or until eggplant is tender, stirring occasionally. add water as necessary if vegetables begin to stick; however, vegetables should be fairly dry, with slightly browned edges.

shrimp nicholas

Ingredients

• Servings: 10
• 24 medium shrimp, peeled and butterflied
• 4 ounces fresh mozzarella cheese, cut into strips
• 12 thin slices prosciutto
• 1 jarred roasted red pepper, drained and cut into strips
• 1/2 cup all-purpose flour
• 1 egg
• 2 tablespoons water
• 1 pinch salt
• 1 cup panko bread crumbs
• vegetable oil for deep-frying

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 30 mins


• lay out the shrimp on a clean surface so the two halves are spread open like a book. place a strip of mozzarella cheese in the center, then a strip of roasted pepper. close the shrimp and wrap each one with a slice of prosciutto.
• place the flour in a small dish. in a separate dish, whisk together the egg, water and salt with a fork. place the panko crumbs in a third dish. heat the oil in a large skillet over medium to medium-high heat or until it reaches 375 degrees f (190 degrees c). dip the wrapped shrimp in flour to coat, then dip in the egg mixture. roll in the panko crumbs until evenly coated.
• fry the shrimp in the hot oil until golden brown and cheese is melting, about 1 minute per side. remove with a slotted spoon and drain on paper towels before serving.

torta rustica

Ingredients

• Servings: 1
• 2 1/4 cups all-purpose flour
• 3/4 cup cornmeal
• 1/2 teaspoon salt
• 3/4 cup butter, diced
• 2 eggs
• 4 tablespoons cold water
• 1 1/2 cups ricotta cheese
• 4 ounces feta cheese
• 1 cup grated parmesan cheese
• 1 egg
• 1/4 cup chopped parsley
• 2 tablespoons chopped fresh basil
• 2 teaspoons chopped fresh oregano
• 2 cups shredded mozzarella cheese
• 1/2 pound ham slices
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1/2 (16 ounce) jar roasted red peppers, drained and patted dry
• 1 egg

Recipe

• mix flour, cornmeal, and salt in a bowl. cut in butter with pastry blender until mixture resembles coarse crumbs. beat 2 eggs with 3 tablespoons cold water; stir into flour mixture until dough holds together. add another tablespoon water if needed. shape 2/3 of the dough into flattened round; repeat with remaining 1/3. wrap. refrigerate at least 30 minutes, or until firm enough to roll.
• in another bowl, combine ricotta cheese, crumbled feta, parmesan cheese, 1 egg, parsley, basil, and oregano until well blended.
• have an 8 or 9 inch springform pan ready. on a lightly floured surface, roll out the larger portion of dough into a 15 inch diameter circle. carefully place in ungreased pan; press lightly against bottom and sides. trim overhanging dough to 1 inch from pan rim.
• scatter half of the mozzarella over the bottom of the crust. next arrange half the ham slices in an even layer. spread with ricotta cheese mixture, then sprinkle with spinach. cover with the remaining ham slices. press down gently to pack layers. add red peppers in a single layer, and top with the remaining mozzarella. press down again.
• roll out remaining dough to 8 or 9 inch circle. place over filling to cover. moisten edges, and seal crusts together. crimp or flute edges. crust should not extend above pan rim. beat remaining egg, and brush over the crust. cut several small vents in top crust for steam to escape.
• bake at 375 degrees f (190 degrees c) for 1 hour, or until crust is deep golden brown and pulls away from sides. cool in pan on wire rack 45 minutes. remove pan sides; cool completely. cut into 12 wedges. serve at room temperature.

Roasted Lemon Herb Chicken

Ingredients

• Servings: 8
• 2 teaspoons italian seasoning
• 1/2 teaspoon seasoning salt
• 1/2 teaspoon mustard powder
• 1 teaspoon garlic powder
• 1/2 teaspoon ground black pepper
• 1 (3 pound) whole chicken
• 2 lemons
• 2 tablespoons olive oil

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ready Time: 1 hr 45 mins


• preheat oven to 350 degrees f (175 degrees c).
• combine the seasoning, salt, mustard powder, garlic powder and black pepper; set aside. rinse the chicken thoroughly, and remove the giblets. place chicken in a 9x13 inch baking dish. sprinkle 1 1/2 teaspoons of the spice mixture inside the chicken. rub the remaining mixture on the outside of the chicken.
• squeeze the juice of the 2 lemons into a small bowl or cup, and mix with the olive oil. drizzle this oil/juice mixture over the chicken.
• bake in the preheated oven for 1 1/2 hours, or until juices run clear, basting several times with the remaining oil mixture.

Roasted Garlic Cauliflower

Ingredients

• Servings: 6
• 2 tablespoons minced garlic
• 3 tablespoons olive oil
• 1 large head cauliflower, separated into florets
• 1/3 cup grated parmesan cheese
• salt and black pepper to taste
• 1 tablespoon chopped fresh parsley

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• preheat the oven to 450 degrees f (220 degrees c). grease a large casserole dish.
• place the olive oil and garlic in a large resealable bag. add cauliflower, and shake to mix. pour into the prepared casserole dish, and season with salt and pepper to taste.
• bake for 25 minutes, stirring halfway through. top with parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.

Chinese Roast Chicken With Gravy

Ingredients

• Servings: 4
• 1 (4 pound) whole chicken
• 3/4 cup soy sauce
• 1/3 cup sesame oil
• 1 cup chicken stock
• 1/8 cup cornstarch
• 1/4 cup water

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ready Time: 1 hr 45 mins


• preheat oven to 400 degrees f (200 degrees c).
• place chicken in a roasting pan. coat with soy sauce and bake at 400 degrees f (200 degrees c) for 30 minutes; reduce heat to 350 degrees f (175 degrees c) and bake for 1 hour.
• drizzle oil over chicken and bake for another 10 minutes. remove chicken from oven, place on a platter and keep warm.
• to make gravy: put roasting pan on stove; pour chicken stock into pan and bring to a boil, stirring frequently, scraping up bits of caramelized soy sauce. in a small bowl, combine cornstarch and water and mix; stir this mixture into roasting pan and stir until well combined and a nice, thick gravy is made. serve with roasted chicken.

Roasted Vegetables

Ingredients

• Servings: 12
• 1 small butternut squash, cubed
• 2 red bell peppers, seeded and diced
• 1 sweet potato, peeled and cubed
• 3 yukon gold potatoes, cubed
• 1 red onion, quartered
• 1 tablespoon chopped fresh thyme
• 2 tablespoons chopped fresh rosemary
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• salt and freshly ground black pepper

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• preheat oven to 475 degrees f (245 degrees c).
• in a large bowl, combine the squash, red bell peppers, sweet potato, and yukon gold potatoes. separate the red onion quarters into pieces, and add them to the mixture.
• in a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. toss with vegetables until they are coated. spread evenly on a large roasting pan.
• roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.

Roasted Grapes And Carrots

Ingredients

• Servings: 8
• 2 pounds red seedless grapes
• 1 (16 ounce) package peeled, baby carrots
• 1 medium red onion, cut into wedges
• 2 tablespoons olive oil
• 1 teaspoon ground cumin

Recipe

Preparation Time: 5 mins Cook Time: 15 mins Ready Time: 20 mins


• preheat oven to 375 degrees f (190 degrees c). line a baking sheet with aluminum foil.
• toss together the grapes, carrots, and red onion in olive oil to coat. sprinkle with cumin and toss to evenly distribute. spread mixture on baking sheet.
• roast in preheated oven until carrots have begun to soften, about 15 to 20 minutes.

Sugar Coated Pecans

Ingredients

• Servings: 1
• 1 egg
• 1 tablespoon water
• 1 pound pecan halves
• 1 cup sugar
• 3/4 teaspoon salt
• 1/2 teaspoon ground cinnamon

Recipe

• preheat oven to 250 degrees f (120 degrees c). grease one baking sheet.
• in a mixing bowl, whip together the egg and water until frothy. in a separate bowl, mix together sugar, salt, and cinnamon.
• add pecans to egg whites, stir to coat the nuts evenly. remove the nuts, and toss them in the sugar mixture until coated. spread the nuts out on the prepared baking sheet.
• bake at 250 degrees f (120 degrees c) for 1 hour. stir every 15 minutes.

Simple Whole Roasted Chicken

Ingredients

• Servings: 6
• 2 teaspoons salt
• 1 teaspoon sugar
• 1/8 teaspoon ground cloves
• 1/8 teaspoon ground allspice
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground cinnamon
• 1 (4 pound) whole chicken
• 5 cloves garlic, crushed

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 35 mins


• in a bowl, mix the salt, sugar, cloves, allspice, nutmeg, and cinnamon. rub the chicken with the mixture. cover chicken, and place in the refrigerator for 24 hours.
• preheat oven to 500 degrees f (260 degrees c).
• stuff the chicken cavity with the garlic. place the chicken, breast side down, on a rack in a roasting pan.
• roast 15 minutes in the preheated oven. reduce heat to 450 degrees f (230 degrees c), and continue roasting 15 minutes. baste chicken with pan drippings, reduce heat to 425 degrees f (220 degrees c), and continue roasting 30 minutes, to an internal temperature of 180 degrees f (85 degrees c). let stand 20 minutes before serving.

Simple Whole Roasted Chicken

Ingredients

• Servings: 6
• 2 teaspoons salt
• 1 teaspoon sugar
• 1/8 teaspoon ground cloves
• 1/8 teaspoon ground allspice
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground cinnamon
• 1 (4 pound) whole chicken
• 5 cloves garlic, crushed

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 35 mins


• in a bowl, mix the salt, sugar, cloves, allspice, nutmeg, and cinnamon. rub the chicken with the mixture. cover chicken, and place in the refrigerator for 24 hours.
• preheat oven to 500 degrees f (260 degrees c).
• stuff the chicken cavity with the garlic. place the chicken, breast side down, on a rack in a roasting pan.
• roast 15 minutes in the preheated oven. reduce heat to 450 degrees f (230 degrees c), and continue roasting 15 minutes. baste chicken with pan drippings, reduce heat to 425 degrees f (220 degrees c), and continue roasting 30 minutes, to an internal temperature of 180 degrees f (85 degrees c). let stand 20 minutes before serving.

Juicy Roasted Chicken

Ingredients

• Servings: 6
• 1 (3 pound) whole chicken, giblets removed
• salt and black pepper to taste
• 1 tablespoon onion powder, or to taste
• 1/2 cup margarine, divided
• 1 stalk celery, leaves removed

Recipe

Preparation Time: 10 mins Cook Time: 1 hr 15 mins

Ready Time: 1 hr 40 mins


• preheat oven to 350 degrees f (175 degrees c).
• place chicken in a roasting pan, and season generously inside and out with salt and pepper. sprinkle inside and out with onion powder. place 3 tablespoons margarine in the chicken cavity. arrange dollops of the remaining margarine around the chicken's exterior. cut the celery into 3 or 4 pieces, and place in the chicken cavity.
• bake uncovered 1 hour and 15 minutes in the preheated oven, to a minimum internal temperature of 180 degrees f (82 degrees c). remove from heat, and baste with melted margarine and drippings. cover with aluminum foil, and allow to rest about 30 minutes before serving.

slow roasted bbq beef roast

Ingredients

• Servings: 10
• 5 pounds boneless rump roast
• 2 cloves garlic, sliced
• 1 teaspoon spanish paprika
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/4 teaspoon dried rosemary
• 1/4 teaspoon dried thyme

Recipe

Preparation Time: 30 mins Cook Time: 2 hrs

Ready Time: 2 hrs 30 mins


• prepare an outdoor rotisserie grill for medium heat.
• cut slits on all sides of the roast, and insert garlic slices.
• in a small bowl, mix paprika, salt, pepper, rosemary, and thyme. rub the mixture over the roast.
• place roast on the prepared rotisserie, and cook 2 to 5 hours, to a minimum internal temperature of 145 degrees f (63 degrees c). allow to rest about 20 minutes before slicing.

Juicy Roasted Chicken

Ingredients

• Servings: 6
• 1 (3 pound) whole chicken, giblets removed
• salt and black pepper to taste
• 1 tablespoon onion powder, or to taste
• 1/2 cup margarine, divided
• 1 stalk celery, leaves removed

Recipe

Preparation Time: 10 mins Cook Time: 1 hr 15 mins

Ready Time: 1 hr 40 mins


• preheat oven to 350 degrees f (175 degrees c).
• place chicken in a roasting pan, and season generously inside and out with salt and pepper. sprinkle inside and out with onion powder. place 3 tablespoons margarine in the chicken cavity. arrange dollops of the remaining margarine around the chicken's exterior. cut the celery into 3 or 4 pieces, and place in the chicken cavity.
• bake uncovered 1 hour and 15 minutes in the preheated oven, to a minimum internal temperature of 180 degrees f (82 degrees c). remove from heat, and baste with melted margarine and drippings. cover with aluminum foil, and allow to rest about 30 minutes before serving.

Roasted Vegetables

Ingredients

• Servings: 12
• 1 small butternut squash, cubed
• 2 red bell peppers, seeded and diced
• 1 sweet potato, peeled and cubed
• 3 yukon gold potatoes, cubed
• 1 red onion, quartered
• 1 tablespoon chopped fresh thyme
• 2 tablespoons chopped fresh rosemary
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• salt and freshly ground black pepper

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• preheat oven to 475 degrees f (245 degrees c).
• in a large bowl, combine the squash, red bell peppers, sweet potato, and yukon gold potatoes. separate the red onion quarters into pieces, and add them to the mixture.
• in a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. toss with vegetables until they are coated. spread evenly on a large roasting pan.
• roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.

Roasted Vegetables

Ingredients

• Servings: 12
• 1 small butternut squash, cubed
• 2 red bell peppers, seeded and diced
• 1 sweet potato, peeled and cubed
• 3 yukon gold potatoes, cubed
• 1 red onion, quartered
• 1 tablespoon chopped fresh thyme
• 2 tablespoons chopped fresh rosemary
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• salt and freshly ground black pepper

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• preheat oven to 475 degrees f (245 degrees c).
• in a large bowl, combine the squash, red bell peppers, sweet potato, and yukon gold potatoes. separate the red onion quarters into pieces, and add them to the mixture.
• in a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. toss with vegetables until they are coated. spread evenly on a large roasting pan.
• roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.

cornish hens with coffee liqueur sauce

Ingredients

• Servings: 4
• 1/2 cup coffee flavored liqueur
• 1/4 cup fresh orange juice
• 1/2 teaspoon fresh lemon juice
• 1/2 teaspoon prepared mustard
• 1/4 teaspoon ground paprika
• 3 tablespoons unsalted butter
• 4 cornish game hens
• salt and pepper to taste
• 2 slices orange, halved
• 2 slices lemon, halved
• 1 cup seedless grapes (optional)

Recipe

Preparation Time: 25 mins Cook Time: 1 hr

Ready Time: 1 hr 25 mins


• preheat oven to 375 degrees f (190 degrees c). in a small saucepan, stir together the coffee liqueur, orange and lemon juices, mustard and paprika. add butter and bring to a boil. once boiling, lower heat and simmer for 1 minute. remove from heat, cover and set aside.
• rinse hens under cold running water and pat dry. season the cavities with salt and pepper to taste. stuff each bird with half a slice of orange and half a slice of lemon. stuff grapes into the cavity if desired. spoon in about a tablespoon of the sauce. truss or skewer the legs together and place breast side up in a shallow roasting pan, and tent loosely with foil.
• roast for 30 minutes in the preheated oven. remove foil and baste with the coffee liqueur sauce. continue roasting for an additional 30 minutes, basting a few more times. remove hens to a serving platter and remove trussing or skewers. place roasting pan the stovetop and deglaze with the remaining basting sauce. simmer until thickened, then spoon over roasted hens. garnish with remaining lemon and orange slices.

Sugar Coated Pecans

Ingredients

• Servings: 1
• 1 egg
• 1 tablespoon water
• 1 pound pecan halves
• 1 cup sugar
• 3/4 teaspoon salt
• 1/2 teaspoon ground cinnamon

Recipe

• preheat oven to 250 degrees f (120 degrees c). grease one baking sheet.
• in a mixing bowl, whip together the egg and water until frothy. in a separate bowl, mix together sugar, salt, and cinnamon.
• add pecans to egg whites, stir to coat the nuts evenly. remove the nuts, and toss them in the sugar mixture until coated. spread the nuts out on the prepared baking sheet.
• bake at 250 degrees f (120 degrees c) for 1 hour. stir every 15 minutes.

Tasty Roasted Beets

Ingredients

• Servings: 4
• 4 beets, peeled and cut into 3/4-inch cubes
• 2 tablespoons olive oil
• 1 teaspoon dried thyme leaves (optional)
• 1 pinch sea salt, or to taste

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• preheat oven to 425 degrees f (220 degrees c). line a baking sheet with parchment paper.
• toss the beets, olive oil, and thyme in a bowl until beets are coated, and arrange pieces of beet on baking sheet so that they don't touch. sprinkle the beets with sea salt.
• roast in the preheated oven until the beets are tender, 10 to 20 minutes. a fork inserted into a beet cube should come out easily.

Roasted Lemon Herb Chicken

Ingredients

• Servings: 8
• 2 teaspoons italian seasoning
• 1/2 teaspoon seasoning salt
• 1/2 teaspoon mustard powder
• 1 teaspoon garlic powder
• 1/2 teaspoon ground black pepper
• 1 (3 pound) whole chicken
• 2 lemons
• 2 tablespoons olive oil

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ready Time: 1 hr 45 mins


• preheat oven to 350 degrees f (175 degrees c).
• combine the seasoning, salt, mustard powder, garlic powder and black pepper; set aside. rinse the chicken thoroughly, and remove the giblets. place chicken in a 9x13 inch baking dish. sprinkle 1 1/2 teaspoons of the spice mixture inside the chicken. rub the remaining mixture on the outside of the chicken.
• squeeze the juice of the 2 lemons into a small bowl or cup, and mix with the olive oil. drizzle this oil/juice mixture over the chicken.
• bake in the preheated oven for 1 1/2 hours, or until juices run clear, basting several times with the remaining oil mixture.

Roasted Lemon Herb Chicken

Ingredients

• Servings: 8
• 2 teaspoons italian seasoning
• 1/2 teaspoon seasoning salt
• 1/2 teaspoon mustard powder
• 1 teaspoon garlic powder
• 1/2 teaspoon ground black pepper
• 1 (3 pound) whole chicken
• 2 lemons
• 2 tablespoons olive oil

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ready Time: 1 hr 45 mins


• preheat oven to 350 degrees f (175 degrees c).
• combine the seasoning, salt, mustard powder, garlic powder and black pepper; set aside. rinse the chicken thoroughly, and remove the giblets. place chicken in a 9x13 inch baking dish. sprinkle 1 1/2 teaspoons of the spice mixture inside the chicken. rub the remaining mixture on the outside of the chicken.
• squeeze the juice of the 2 lemons into a small bowl or cup, and mix with the olive oil. drizzle this oil/juice mixture over the chicken.
• bake in the preheated oven for 1 1/2 hours, or until juices run clear, basting several times with the remaining oil mixture.

Juicy Roasted Chicken

Ingredients

• Servings: 6
• 1 (3 pound) whole chicken, giblets removed
• salt and black pepper to taste
• 1 tablespoon onion powder, or to taste
• 1/2 cup margarine, divided
• 1 stalk celery, leaves removed

Recipe

Preparation Time: 10 mins Cook Time: 1 hr 15 mins

Ready Time: 1 hr 40 mins


• preheat oven to 350 degrees f (175 degrees c).
• place chicken in a roasting pan, and season generously inside and out with salt and pepper. sprinkle inside and out with onion powder. place 3 tablespoons margarine in the chicken cavity. arrange dollops of the remaining margarine around the chicken's exterior. cut the celery into 3 or 4 pieces, and place in the chicken cavity.
• bake uncovered 1 hour and 15 minutes in the preheated oven, to a minimum internal temperature of 180 degrees f (82 degrees c). remove from heat, and baste with melted margarine and drippings. cover with aluminum foil, and allow to rest about 30 minutes before serving.

roasted root vegetables with apple juice

Ingredients

• Servings: 8
• 3 tablespoons butter
• 3 cups apple juice
• 1 cup dry
• 1 1/4 pounds turnips
• 1 1/4 pounds parsnip
• 1 1/4 pounds carrots
• 1 1/4 pounds sweet potatoes
• 1 1/4 pounds rutabagas
• salt and pepper to taste

Recipe

• boil apple juice and in a large saucepan until reduced to 3/4 cup, about 30 minutes. whisk in butter or margarine.
• preheat oven to 425 degrees f (220 degrees c).
• peel and cut vegetables into l/2 inch pieces. divide between 2 roasting pans. pour apple juice mixture over vegetables. sprinkle with salt and pepper. toss to coat.
• roast until vegetables are tender and golden, stirring occasionally, about 40 minutes.

roasted parmesan rosemary potatoes

Ingredients

• Servings: 4
• 1 1/2 pounds new potatoes, cut into 1-inch pieces
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons grated parmesan cheese
• 1 tablespoon chopped fresh rosemary
• salt and ground black pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• preheat oven to 425 degrees f (220 degrees c). line a baking sheet with aluminum foil.
• mix potatoes, olive oil, parmesan cheese, and rosemary in a bowl. season with salt and pepper. spread potato mixture over prepared baking sheet.
• bake in preheated oven until potatoes are golden brown and tender, stirring once, about 40 minutes.

Roasted Vegetables

Ingredients

• Servings: 12
• 1 small butternut squash, cubed
• 2 red bell peppers, seeded and diced
• 1 sweet potato, peeled and cubed
• 3 yukon gold potatoes, cubed
• 1 red onion, quartered
• 1 tablespoon chopped fresh thyme
• 2 tablespoons chopped fresh rosemary
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• salt and freshly ground black pepper

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• preheat oven to 475 degrees f (245 degrees c).
• in a large bowl, combine the squash, red bell peppers, sweet potato, and yukon gold potatoes. separate the red onion quarters into pieces, and add them to the mixture.
• in a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. toss with vegetables until they are coated. spread evenly on a large roasting pan.
• roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.

roasted potato salad with balsamic-bacon vinaigrette

Ingredients

• Servings: 8
• 3 pounds baby red potatoes, cut in half
• 1/2 cup olive oil
• 1/2 cup minced garlic
• 1 tablespoon seafood seasoning
• 8 ounces bacon
• 1/4 cup balsamic vinegar
• 1/2 cup minced garlic
• salt and pepper to taste
• 1/2 cup olive oil
• 1 large red onion, cut into 1/2-inch dice
• 1 bunch parsley, minced
• 5 hard boiled eggs, roughly chopped

Recipe

Preparation Time: 45 mins Cook Time: 30 mins Ready Time: 1 hr 35 mins


• preheat oven to 350 degrees f (175 degrees c).
• toss halved potatoes with 1/2 cup olive oil, 1/2 cup garlic, and seafood seasoning. place in a single layer baking sheets and bake in preheated oven until tender and golden brown, 30 to 40 minutes, depending on the size of the potatoes. once cooked, remove from the oven and allow to cool slightly.
• meanwhile, place bacon in a large, deep skillet. cook over medium heat until evenly browned and crispy. pour off bacon grease and reserve. allow the bacon slices to cool, then crumble and set aside.
• whisk together balsamic vinegar, garlic, salt, and pepper in a large bowl. pour in the oil in a slow, steady stream while whisking vigorously to make a vinaigrette. toss the roasted potatoes together with the vinaigrette and reserved bacon grease. fold in red onion, parsley, and eggs. allow to stand at room temperature 20 minutes before serving.

pan roasted beef tenderloin with ginger-shiitake brown butter

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 4 (8 ounce) beef tenderloin filets
• kosher salt and freshly ground black pepper, to taste
• 3 tablespoons unsalted butter
• 2 tablespoons minced fresh ginger
• 1 tablespoon minced fresh garlic
• 1/2 cup thinly sliced fresh shiitake mushrooms
• 3 tablespoons
• 2 tablespoons mirin (sweetened rice )
• 1 tablespoon finely chopped garlic chives
• 3/4 cup unsalted butter

Recipe

Preparation Time: 25 mins Cook Time: 20 mins Ready Time: 45 mins


• preheat oven to 400 degrees f (200 degrees c).
• heat olive oil in a large ovenproof skillet over high heat until lightly smoking. season filets to taste with salt and pepper. sear until golden brown on both sides, about 3 minutes per side. transfer to oven, and cook to desired doneness, about 12 minutes for medium-rare. when done, allow steaks to rest out of the pan for 5 minutes.
• meanwhile, melt 3 tablespoons butter in a saucepan over medium-high heat. stir in ginger and garlic, and cook until translucent and aromatic, but not browned, about 1 1/2 minutes. add shiitake mushrooms and cook 3 to 4 minutes, until softened. pour in the and mirin and simmer until reduced by half. melt the remaining 3/4 cup butter, then reduce heat to medium-low, and cook until the butter browns, 6 to 8 minutes. once browned, season to taste with salt and pepper, and stir in the chives. spoon sauce over steaks to serve.

Sugar Coated Pecans

Ingredients

• Servings: 1
• 1 egg
• 1 tablespoon water
• 1 pound pecan halves
• 1 cup sugar
• 3/4 teaspoon salt
• 1/2 teaspoon ground cinnamon

Recipe

• preheat oven to 250 degrees f (120 degrees c). grease one baking sheet.
• in a mixing bowl, whip together the egg and water until frothy. in a separate bowl, mix together sugar, salt, and cinnamon.
• add pecans to egg whites, stir to coat the nuts evenly. remove the nuts, and toss them in the sugar mixture until coated. spread the nuts out on the prepared baking sheet.
• bake at 250 degrees f (120 degrees c) for 1 hour. stir every 15 minutes.

Simple Whole Roasted Chicken

Ingredients

• Servings: 6
• 2 teaspoons salt
• 1 teaspoon sugar
• 1/8 teaspoon ground cloves
• 1/8 teaspoon ground allspice
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground cinnamon
• 1 (4 pound) whole chicken
• 5 cloves garlic, crushed

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 35 mins


• in a bowl, mix the salt, sugar, cloves, allspice, nutmeg, and cinnamon. rub the chicken with the mixture. cover chicken, and place in the refrigerator for 24 hours.
• preheat oven to 500 degrees f (260 degrees c).
• stuff the chicken cavity with the garlic. place the chicken, breast side down, on a rack in a roasting pan.
• roast 15 minutes in the preheated oven. reduce heat to 450 degrees f (230 degrees c), and continue roasting 15 minutes. baste chicken with pan drippings, reduce heat to 425 degrees f (220 degrees c), and continue roasting 30 minutes, to an internal temperature of 180 degrees f (85 degrees c). let stand 20 minutes before serving.

Rigatoni

Ingredients

• Servings: 8
• 1/4 pound chopped prosciutto
• 2 cups heavy cream
• 1 (28 ounce) can crushed tomatoes
• 1 fluid ounce
• 1 (7 ounce) jar roasted red peppers
• 2 tablespoons chopped fresh parsley
• 2 teaspoons garlic powder
• 1 1/2 teaspoons sugar
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon crushed red pepper flakes (optional)
• 1 cup grated parmesan cheese
• 1 pound rigatoni pasta
• 1/4 cup green peas

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins


• drain roasted peppers, reserving a small amount of the liquid. cut peppers into strips.
• combine prosciutto, cream, crushed tomatoes, , roasted peppers with reserved liquid, parsley, garlic powder, sugar, salt and black pepper, and crushed red pepper in a saucepan. cover. cook over medium heat, stirring often, until the sauce comes to a boil. reduce heat, and simmer for 30 minutes.
• meanwhile, cook pasta according to package directions. drain, and transfer to a large serving bowl.
• stir cheese into the sauce. stir sauce into rigatoni and top with peas.

roasted root vegetables with apple juice

Ingredients

• Servings: 8
• 3 tablespoons butter
• 3 cups apple juice
• 1 cup dry
• 1 1/4 pounds turnips
• 1 1/4 pounds parsnips
• 1 1/4 pounds carrots
• 1 1/4 pounds sweet potatoes
• 1 1/4 pounds rutabagas
• salt and pepper to taste

Recipe

• boil apple juice and in a large saucepan until reduced to 3/4 cup, about 30 minutes. whisk in butter or margarine.
• preheat oven to 425 degrees f (220 degrees c).
• peel and cut vegetables into l/2 inch pieces. divide between 2 roasting pans. pour apple juice mixture over vegetables. sprinkle with salt and pepper. toss to coat.
• roast until vegetables are tender and golden, stirring occasionally, about 40 minutes.

Roasted Lemon Herb Chicken

Ingredients

• Servings: 8
• 2 teaspoons italian seasoning
• 1/2 teaspoon seasoning salt
• 1/2 teaspoon mustard powder
• 1 teaspoon garlic powder
• 1/2 teaspoon ground black pepper
• 1 (3 pound) whole chicken
• 2 lemons
• 2 tablespoons olive oil

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ready Time: 1 hr 45 mins


• preheat oven to 350 degrees f (175 degrees c).
• combine the seasoning, salt, mustard powder, garlic powder and black pepper; set aside. rinse the chicken thoroughly, and remove the giblets. place chicken in a 9x13 inch baking dish. sprinkle 1 1/2 teaspoons of the spice mixture inside the chicken. rub the remaining mixture on the outside of the chicken.
• squeeze the juice of the 2 lemons into a small bowl or cup, and mix with the olive oil. drizzle this oil/juice mixture over the chicken.
• bake in the preheated oven for 1 1/2 hours, or until juices run clear, basting several times with the remaining oil mixture.

Roasted Vegetables

Ingredients

• Servings: 12
• 1 small butternut squash, cubed
• 2 red bell peppers, seeded and diced
• 1 sweet potato, peeled and cubed
• 3 yukon gold potatoes, cubed
• 1 red onion, quartered
• 1 tablespoon chopped fresh thyme
• 2 tablespoons chopped fresh rosemary
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• salt and freshly ground black pepper

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• preheat oven to 475 degrees f (245 degrees c).
• in a large bowl, combine the squash, red bell peppers, sweet potato, and yukon gold potatoes. separate the red onion quarters into pieces, and add them to the mixture.
• in a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. toss with vegetables until they are coated. spread evenly on a large roasting pan.
• roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.

Roasted Garlic Cauliflower

Ingredients

• Servings: 6
• 2 tablespoons minced garlic
• 3 tablespoons olive oil
• 1 large head cauliflower, separated into florets
• 1/3 cup grated parmesan cheese
• salt and black pepper to taste
• 1 tablespoon chopped fresh parsley

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• preheat the oven to 450 degrees f (220 degrees c). grease a large casserole dish.
• place the olive oil and garlic in a large resealable bag. add cauliflower, and shake to mix. pour into the prepared casserole dish, and season with salt and pepper to taste.
• bake for 25 minutes, stirring halfway through. top with parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.

Sugar Coated Pecans

Ingredients

• Servings: 1
• 1 egg
• 1 tablespoon water
• 1 pound pecan halves
• 1 cup sugar
• 3/4 teaspoon salt
• 1/2 teaspoon ground cinnamon

Recipe

• preheat oven to 250 degrees f (120 degrees c). grease one baking sheet.
• in a mixing bowl, whip together the egg and water until frothy. in a separate bowl, mix together sugar, salt, and cinnamon.
• add pecans to egg whites, stir to coat the nuts evenly. remove the nuts, and toss them in the sugar mixture until coated. spread the nuts out on the prepared baking sheet.
• bake at 250 degrees f (120 degrees c) for 1 hour. stir every 15 minutes.

Roasted Vegetables

Ingredients

• Servings: 12
• 1 small butternut squash, cubed
• 2 red bell peppers, seeded and diced
• 1 sweet potato, peeled and cubed
• 3 yukon gold potatoes, cubed
• 1 red onion, quartered
• 1 tablespoon chopped fresh thyme
• 2 tablespoons chopped fresh rosemary
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• salt and freshly ground black pepper

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• preheat oven to 475 degrees f (245 degrees c).
• in a large bowl, combine the squash, red bell peppers, sweet potato, and yukon gold potatoes. separate the red onion quarters into pieces, and add them to the mixture.
• in a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. toss with vegetables until they are coated. spread evenly on a large roasting pan.
• roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.

Roasted Lemon Herb Chicken

Ingredients

• Servings: 8
• 2 teaspoons italian seasoning
• 1/2 teaspoon seasoning salt
• 1/2 teaspoon mustard powder
• 1 teaspoon garlic powder
• 1/2 teaspoon ground black pepper
• 1 (3 pound) whole chicken
• 2 lemons
• 2 tablespoons olive oil

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ready Time: 1 hr 45 mins


• preheat oven to 350 degrees f (175 degrees c).
• combine the seasoning, salt, mustard powder, garlic powder and black pepper; set aside. rinse the chicken thoroughly, and remove the giblets. place chicken in a 9x13 inch baking dish. sprinkle 1 1/2 teaspoons of the spice mixture inside the chicken. rub the remaining mixture on the outside of the chicken.
• squeeze the juice of the 2 lemons into a small bowl or cup, and mix with the olive oil. drizzle this oil/juice mixture over the chicken.
• bake in the preheated oven for 1 1/2 hours, or until juices run clear, basting several times with the remaining oil mixture.

roasted root vegetables with apple juice

Ingredients

• Servings: 8
• 3 tablespoons butter
• 3 cups apple juice
• 1 cup dry
• 1 1/4 pounds turnips
• 1 1/4 pounds parsnips
• 1 1/4 pounds carrots
• 1 1/4 pounds sweet potatoes
• 1 1/4 pounds rutabagas
• salt and pepper to taste

Recipe

• boil apple juice and in a large saucepan until reduced to 3/4 cup, about 30 minutes. whisk in butter or margarine.
• preheat oven to 425 degrees f (220 degrees c).
• peel and cut vegetables into l/2 inch pieces. divide between 2 roasting pans. pour apple juice mixture over vegetables. sprinkle with salt and pepper. toss to coat.
• roast until vegetables are tender and golden, stirring occasionally, about 40 minutes.

Roasted Garlic Cauliflower

Ingredients

• Servings: 6
• 2 tablespoons minced garlic
• 3 tablespoons olive oil
• 1 large head cauliflower, separated into florets
• 1/3 cup grated parmesan cheese
• salt and black pepper to taste
• 1 tablespoon chopped fresh parsley

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• preheat the oven to 450 degrees f (220 degrees c). grease a large casserole dish.
• place the olive oil and garlic in a large resealable bag. add cauliflower, and shake to mix. pour into the prepared casserole dish, and season with salt and pepper to taste.
• bake for 25 minutes, stirring halfway through. top with parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.

Simple Whole Roasted Chicken

Ingredients

• Servings: 6
• 2 teaspoons salt
• 1 teaspoon sugar
• 1/8 teaspoon ground cloves
• 1/8 teaspoon ground allspice
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground cinnamon
• 1 (4 pound) whole chicken
• 5 cloves garlic, crushed

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 35 mins


• in a bowl, mix the salt, sugar, cloves, allspice, nutmeg, and cinnamon. rub the chicken with the mixture. cover chicken, and place in the refrigerator for 24 hours.
• preheat oven to 500 degrees f (260 degrees c).
• stuff the chicken cavity with the garlic. place the chicken, breast side down, on a rack in a roasting pan.
• roast 15 minutes in the preheated oven. reduce heat to 450 degrees f (230 degrees c), and continue roasting 15 minutes. baste chicken with pan drippings, reduce heat to 425 degrees f (220 degrees c), and continue roasting 30 minutes, to an internal temperature of 180 degrees f (85 degrees c). let stand 20 minutes before serving.

Roasted Vegetables

Ingredients

• Servings: 12
• 1 small butternut squash, cubed
• 2 red bell peppers, seeded and diced
• 1 sweet potato, peeled and cubed
• 3 yukon gold potatoes, cubed
• 1 red onion, quartered
• 1 tablespoon chopped fresh thyme
• 2 tablespoons chopped fresh rosemary
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• salt and freshly ground black pepper

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• preheat oven to 475 degrees f (245 degrees c).
• in a large bowl, combine the squash, red bell peppers, sweet potato, and yukon gold potatoes. separate the red onion quarters into pieces, and add them to the mixture.
• in a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. toss with vegetables until they are coated. spread evenly on a large roasting pan.
• roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.

Sugar Coated Pecans

Ingredients

• Servings: 1
• 1 egg
• 1 tablespoon water
• 1 pound pecan halves
• 1 cup sugar
• 3/4 teaspoon salt
• 1/2 teaspoon ground cinnamon

Recipe

• preheat oven to 250 degrees f (120 degrees c). grease one baking sheet.
• in a mixing bowl, whip together the egg and water until frothy. in a separate bowl, mix together sugar, salt, and cinnamon.
• add pecans to egg whites, stir to coat the nuts evenly. remove the nuts, and toss them in the sugar mixture until coated. spread the nuts out on the prepared baking sheet.
• bake at 250 degrees f (120 degrees c) for 1 hour. stir every 15 minutes.

roasted root vegetables with apple juice

Ingredients

• Servings: 8
• 3 tablespoons butter
• 3 cups apple juice
• 1 cup dry
• 1 1/4 pounds turnips
• 1 1/4 pounds parsnips
• 1 1/4 pounds carrots
• 1 1/4 pounds sweet potatoes
• 1 1/4 pounds rutabagas
• salt and pepper to taste

Recipe

• boil apple juice and in a large saucepan until reduced to 3/4 cup, about 30 minutes. whisk in butter or margarine.
• preheat oven to 425 degrees f (220 degrees c).
• peel and cut vegetables into l/2 inch pieces. divide between 2 roasting pans. pour apple juice mixture over vegetables. sprinkle with salt and pepper. toss to coat.
• roast until vegetables are tender and golden, stirring occasionally, about 40 minutes.

Roasted Lemon Herb Chicken

Ingredients

• Servings: 8
• 2 teaspoons italian seasoning
• 1/2 teaspoon seasoning salt
• 1/2 teaspoon mustard powder
• 1 teaspoon garlic powder
• 1/2 teaspoon ground black pepper
• 1 (3 pound) whole chicken
• 2 lemons
• 2 tablespoons olive oil

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ready Time: 1 hr 45 mins


• preheat oven to 350 degrees f (175 degrees c).
• combine the seasoning, salt, mustard powder, garlic powder and black pepper; set aside. rinse the chicken thoroughly, and remove the giblets. place chicken in a 9x13 inch baking dish. sprinkle 1 1/2 teaspoons of the spice mixture inside the chicken. rub the remaining mixture on the outside of the chicken.
• squeeze the juice of the 2 lemons into a small bowl or cup, and mix with the olive oil. drizzle this oil/juice mixture over the chicken.
• bake in the preheated oven for 1 1/2 hours, or until juices run clear, basting several times with the remaining oil mixture.

oatmeal apricot crisps

Ingredients

• Servings: 3
• 1/2 cup butter
• 2 cups sugar
• 2 eggs
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2 cups rolled oats
• 1/2 cup dried apricots, chopped
• 1/2 cup dry roasted sunflower seeds

Recipe

• preheat oven to 375 degrees f (190 degrees c).
• cream butter and sugar until fluffy. add eggs and beat well. add flour, baking soda, and salt. mix well.
• stir in oatmeal, apricots, and sunflower seeds.
• shape into 1 inch balls. place on lightly greased cookie sheet. flatten each cookie with the bottom of a glass or jar. bake 10-12 minutes. store airtight or freeze.

Dad's Asian Slaw

Ingredients

• Servings: 8
• 1 (3 ounce) package beef flavor ramen noodles with seasoning packet
• 1 (3 ounce) package roasted sunflower seed kernels
• 1 (3 ounce) package sliced almonds
• 1 bunch green onions, chopped
• 1 cup bottled oil and vinegar salad dressing (such as newman's own®)
• 1/2 cup sugar
• 1 (16 ounce) package coleslaw mix

Recipe

Preparation Time: 10 mins Ready Time: 1 hr 10 mins


• crush the ramen noodles in a bowl, and stir in the beef seasoning packet, sunflower seeds, almonds, green onions, oil and vinegar dressing, and sugar, mixing until the sugar is dissolved.
• place the coleslaw mix into a large salad bowl, pour the dressing mixture over, and toss lightly to combine well. refrigerate at least 1 hour before serving.

adams family duck

Ingredients

• Servings: 1
• 1 (5 pound) whole duck, neck and giblets reserved
• 1 (6 ounce) can orange juice concentrate, thawed, divided
• 1 teaspoon minced garlic
• salt and freshly ground black pepper to taste
• stuffing:
• 1 onion, coarsely chopped, divided
• 1 cup raisins
• 1 apple - peeled, cored, and cut into chunks (optional)
• 1 large carrot, thickly sliced
• basting sauce:
• 1/2 cup chicken broth
• 1/4 cup lemon juice (see cook's note)
• salt and freshly ground black pepper to taste
• duck stock:
• 1 tablespoon olive oil
• 1 onion, coarsely chopped
• 2 cloves garlic, minced
• 1 carrot, thickly sliced
• 1 cup chicken broth
• 1/2 cup lemon juice (see cook's note)
• 1 cup orange juice
• 1 sprig fresh parsley, chopped
• salt and freshly ground black pepper to taste
• 1 tablespoon sour cream

Recipe

Preparation Time: 30 mins Cook Time: 2 hrs 15 mins

Ready Time: 3 hrs


• preheat oven to 350 degrees f (175 degrees c). rinse the duck, remove any pieces of excess fat from around the cavity, and prick the duck's skin all over with a fork or sharp skewer, being careful not to puncture the meat.
• rub the skin of the duck and inside the duck cavity with 1 tablespoon of orange juice concentrate. rub 1 teaspoon of minced garlic inside and outside the duck, and sprinkle the duck, inside and outside, with salt and pepper.
• mix together about 2 tablespoons of chopped onion, the raisins, and apple in a bowl, and lightly stuff the cavity of the duck with the raisin mixture. truss the duck, and place it a rack set in a roasting pan. scatter the remaining chopped onion and slices of large carrot in the roasting pan around the duck.
• to make basting mixture, whisk together remaining orange juice concentrate, 1/2 cup of chicken broth, 1/4 cup lemon juice, and salt and pepper in a bowl.
• roast the duck in the preheated oven for 1 hour, basting occasionally with the basting mixture. after 1 hour, pour off the rendered fat, and roast, basting occasionally, until no longer pink at the bone and the juices run clear, about 1 more hour. an instant-read thermometer inserted into the thickest part of the thigh should read 165 degrees f ( 74 degrees c). reserve any left-over basting mixture.
• while the duck is roasting, prepare duck stock. heat olive oil in a saucepan, and brown the reserved neck and giblets over medium heat. stir in 1 onion, 2 garlic cloves, and 1 carrot, and cook and stir until the onion is translucent, about 5 minutes. stir in 1 cup chicken broth, 1/2 cup lemon juice, orange juice, parsley, and salt and pepper, bring to a boil, and cover. reduce heat and simmer for 1 hour; strain the stock and set aside.
• remove the duck from the oven and place on a warm platter. arrange cooked vegetables around the duck, if desired. remove stuffing to a serving bowl. let the duck rest about 15 minutes before carving.
• while the duck is resting, finish the sauce. skim fat out of the roasting pan, and pour reserved basting mixture into the pan, stirring and scraping to dissolve the brown bits of flavor from the bottom of the pan. bring the mixture to a boil over medium heat, and stir in the reserved duck stock. bring back to a boil, and cook the sauce down by about half, stirring constantly to prevent burning, about 10 minutes. whisk in sour cream to make a smooth, glossy sauce. pour the sauce over the carved duck to serve.

Sugar Coated Pecans

Ingredients

• Servings: 1
• 1 egg
• 1 tablespoon water
• 1 pound pecan halves
• 1 cup sugar
• 3/4 teaspoon salt
• 1/2 teaspoon ground cinnamon

Recipe

• preheat oven to 250 degrees f (120 degrees c). grease one baking sheet.
• in a mixing bowl, whip together the egg and water until frothy. in a separate bowl, mix together sugar, salt, and cinnamon.
• add pecans to egg whites, stir to coat the nuts evenly. remove the nuts, and toss them in the sugar mixture until coated. spread the nuts out on the prepared baking sheet.
• bake at 250 degrees f (120 degrees c) for 1 hour. stir every 15 minutes.

Juicy Roasted Chicken

Ingredients

• Servings: 6
• 1 (3 pound) whole chicken, giblets removed
• salt and black pepper to taste
• 1 tablespoon onion powder, or to taste
• 1/2 cup margarine, divided
• 1 stalk celery, leaves removed

Recipe

Preparation Time: 10 mins Cook Time: 1 hr 15 mins

Ready Time: 1 hr 40 mins


• preheat oven to 350 degrees f (175 degrees c).
• place chicken in a roasting pan, and season generously inside and out with salt and pepper. sprinkle inside and out with onion powder. place 3 tablespoons margarine in the chicken cavity. arrange dollops of the remaining margarine around the chicken's exterior. cut the celery into 3 or 4 pieces, and place in the chicken cavity.
• bake uncovered 1 hour and 15 minutes in the preheated oven, to a minimum internal temperature of 180 degrees f (82 degrees c). remove from heat, and baste with melted margarine and drippings. cover with aluminum foil, and allow to rest about 30 minutes before serving.

Roasted Garlic Cauliflower

Ingredients

• Servings: 6
• 2 tablespoons minced garlic
• 3 tablespoons olive oil
• 1 large head cauliflower, separated into florets
• 1/3 cup grated parmesan cheese
• salt and black pepper to taste
• 1 tablespoon chopped fresh parsley

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• preheat the oven to 450 degrees f (220 degrees c). grease a large casserole dish.
• place the olive oil and garlic in a large resealable bag. add cauliflower, and shake to mix. pour into the prepared casserole dish, and season with salt and pepper to taste.
• bake for 25 minutes, stirring halfway through. top with parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.

Roasted Lemon Herb Chicken

Ingredients

• Servings: 8
• 2 teaspoons italian seasoning
• 1/2 teaspoon seasoning salt
• 1/2 teaspoon mustard powder
• 1 teaspoon garlic powder
• 1/2 teaspoon ground black pepper
• 1 (3 pound) whole chicken
• 2 lemons
• 2 tablespoons olive oil

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ready Time: 1 hr 45 mins


• preheat oven to 350 degrees f (175 degrees c).
• combine the seasoning, salt, mustard powder, garlic powder and black pepper; set aside. rinse the chicken thoroughly, and remove the giblets. place chicken in a 9x13 inch baking dish. sprinkle 1 1/2 teaspoons of the spice mixture inside the chicken. rub the remaining mixture on the outside of the chicken.
• squeeze the juice of the 2 lemons into a small bowl or cup, and mix with the olive oil. drizzle this oil/juice mixture over the chicken.
• bake in the preheated oven for 1 1/2 hours, or until juices run clear, basting several times with the remaining oil mixture.

easy roasted peppers

Ingredients

• Servings: 4
• 6 red bell peppers

Recipe

• preheat the oven to 500 degrees f (260 degrees c).
• cut the peppers into quarters. remove the seeds and the membranes. roast the peppers until the skin blisters and turns black. remove from oven and cover with plastic, or a tea towel, or place in a paper bag until cool. the skins should peel away off of the peppers easily when cooled.

Simple Whole Roasted Chicken

Ingredients

• Servings: 6
• 2 teaspoons salt
• 1 teaspoon sugar
• 1/8 teaspoon ground cloves
• 1/8 teaspoon ground allspice
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground cinnamon
• 1 (4 pound) whole chicken
• 5 cloves garlic, crushed

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 35 mins


• in a bowl, mix the salt, sugar, cloves, allspice, nutmeg, and cinnamon. rub the chicken with the mixture. cover chicken, and place in the refrigerator for 24 hours.
• preheat oven to 500 degrees f (260 degrees c).
• stuff the chicken cavity with the garlic. place the chicken, breast side down, on a rack in a roasting pan.
• roast 15 minutes in the preheated oven. reduce heat to 450 degrees f (230 degrees c), and continue roasting 15 minutes. baste chicken with pan drippings, reduce heat to 425 degrees f (220 degrees c), and continue roasting 30 minutes, to an internal temperature of 180 degrees f (85 degrees c). let stand 20 minutes before serving.