All recipes » Roast » American
Chicken Curry Salad by Mary Frances HartThis is a loosey-goosey combination of recipes I've seen over the years. I usually just use what I have around but do try making up your own fun combinations. Great for picnics served on a croissant, in a pita or on top of greens. Prepare the size of chicken and veg based on what you are using it for.... shred small and dice… |
4 votes
8389 views
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KENTUCKY HOT BROWN SANDWICH by Cecelia HeerThe Kentucky Hot Brown Sandwich is an open-faced sandwich of roasted turkey breast and tomatoes, covered in a Mornay sauce, and baked or broiled. It is topped with bacon, Pecorino Romano cheese and garnished with parsley and paprika. It was originally created at the Brown Hotel in Louisville, Kentucky, by Fred K. Schmidt in 1926. In… |
1 vote
6208 views
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Maple Smoked and Glazed Turkey by Patti FisherWe did a turkey this weekend just to give you some ideas for your Thanksgiving bird. We smoked this guy in maple smoke for 5 hours and Patti made a maple glaze that was over the top. It is recommended that you don’t stuff your turkey as Mom did when we were growing up. The stuffing does not get hot enough to kill any food-borne… |
1 vote
6052 views
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Roasted Spring Chicken by Cara FernicolaRoasted Spring Chicken |
1 vote
7782 views
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Roasty Thanksgiving Turkey by Sarah ReidThe perfect Thanksgiving roasted turkey, brined in a salt/honey blend and roasted so that it's browned on the outside but moist on the inside |
3 votes
17542 views
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Slow Roast Pork by Hugo MathesonA unique pork dish with sweet, rich flavors. |
2 votes
13891 views
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Sweet Honey and Garlic Glazed Roasted Asparagus by Kristi RimkusCrisp-tender asparagus roasted with a sweet and spicy glaze of honey and garlic. |
3 votes
4956 views
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Cajun Ham by Redneck MikeThis recipe is Mother's in New Orleans |
1 vote
3274 views
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Maple-Glazed Salmon Fillet with Oven-Roasted Sweet Potatoes by Michele Grason
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3 votes
10213 views
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Chicken Provencal w/ Honey & Lavender by Amos MillerI wanted to recreate the summery scents and flavors of Provence, France, so this is the result. You can inject this formula between the skin and flesh of a chicken or a duck. You can also baste your bird during the last half hour of roasting. Either way, this is an amazing taste trip to the south of France. If you have a Bandol… |
4 votes
4761 views
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Roasted Brussels Sprouts & Red Onions with Balsamic Vinegar by katThanksgiving is around the corner and I wanted to share some skinny in-season side dishes. I swoon over brussels sprouts and they supply you with vitamin C. This side dish can be prepared a day prior by trimming and quartering the brussels sprouts and slicing the onions up. It's guilt free because it's a low-cal & low-fat side dish! |
1 vote
4023 views
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Perfect Pork Tenderloin by Evil FairyI had to try this simple recipe...thinking there was no way it could be this easy. Boy was I wrong!! Best Pork tenderloin I have ever made. Going to try the same thing with a beef roast next. |
1 vote
16350 views
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Roasted, Smashed red Potatoes by The Accidental ChefCrispy, flavorful potato side dish |
1 vote
9484 views
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Perfectly Roast Chicken Every Time by Jane Evans BonacciThere are so many ways to cook chicken. I can cut it apart and make a stew. I can butterfly it and grill it. Or I can leave it whole and have leftovers to use tomorrow. Yep, that’s what I’ll do! The ease of roasting a chicken and the beauty of the golden brown crispy skin is calling to me today. |
1 vote
6573 views
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