Recipezaar: Oven Roasting recipesThe newest Recipezaar recipesin:Oven RoastingPrime Rib With Port Sauce- December 29, 2007 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 mplsgirlhttp://www.recipezaar.com/274759 Roast Potatoes and Garlic- December 29, 2007 A yummy carb that's perfect with roast dinner or savory pies. -- posted by PiratePiPihttp://www.recipezaar.com/274752 Chef Lyles Roasted Stuffed Pork Loin With Crab and Shitake Mush- December 27, 2007 Chefs Note: If you wish to take the additional time involved instead of cutting a pocket in the center of the roast you can butterfly the Roast, place the stuffing in the center then roll the roast and tie up with butchers twine. This will create a pinwheel look when you slice the roast and makes a nice presentation. This was an after thought and I have not tested it as of yet to see how the cooking time is effected but any chef or gourmet cook should have no problem adjusting the cooking...http://www.recipezaar.com/274185 Cornish Game Hens With Cheesy Rice Stuffing- December 26, 2007 Found this years ago on the internet, and have since made it several times with rave reviews. Don't accidentally double the cheese as I once did. The celery can be replaced with carrots if you don't normally buy it. I have never added the mushrooms. -- posted by PinkPantherhttp://www.recipezaar.com/273754 Italian Roast Beef- December 25, 2007 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 JCChttp://www.recipezaar.com/273621 Roast Goose With Wild Rice-Chestnut Stuffing- December 24, 2007 This is one way Christmas dinner was prepared in Dicken's day! Adapted from YANKEE MAGAZINE. Cooking time includes about 1 12 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...http://www.recipezaar.com/273516 Roasted Honey-Lemon Sweet Potatoes- December 20, 2007 Simple dish to make -- sweet but not too sweet. A lighter version using olive oil instead of butter. For holidays or any time. Because they are par-boiled or pre-steamed, they are easy to finish off in the broiler of your oven just before you sit down to dinner. No waiting, turning, or testing, just watch til the edges brown, and they're ready. -- posted by N-JOhttp://www.recipezaar.com/273151 Pigs in Blankets-Bacon and Sausage Rolls for Christmas Trimmings- December 19, 2007 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..http://www.recipezaar.com/272576 Chicken, Rosemary and Mushroom Gravy- December 17, 2007 I made this with some left overs and found it to be a lovely, light accompaniment to a traditional English chicken roast dinner. -- posted by girl-razorhttp://www.recipezaar.com/272196 Gilded Saffron and Butter Basted Roast Turkey With Herb Garland- December 12, 2007 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...http://www.recipezaar.com/271576 |