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	Herb Roasted Turkey by RecipeKing Herb Roasted Turkey is a delicious, easy to prepare recipe for your Thanksgiving, Christmas or New Year holiday meal. The aroma will whet your appetite as it fills your home while roasting. A super tender and moist turkey will emerge as you bring it to the carving board. This will be the only turkey recipe you will use once you've…	1 vote 4555 views
	Roasted Beets by Swansea Cook Think you don't like beets? Once you've roasted your own fresh beets, you'll never settle for the can again. You don't peel them until they are cooked which is so easy!	1 vote 3017 views
	Caribbean Colombo Roasted Pork by Rosemarie Like the islands themselves, this wonderful pork dish lingers a bit in the oven, giving you plenty of time to sit back, relax and listen to the sounds of steel drum music. Now would be the perfect time to whip up a batch of tropical drinks, close your eyes and imagine far away places.	1 vote 1674 views
	Roasted Rosemary Potatoes by Robyn Savoie Roasted Rosemary Potatoes are a perfect accompaniment any entree and lend a homey appeal. A hint of rosemary makes this dish stand out grabs the attention of the family.	1 vote 3093 views
	Golden Olive Oil Roasted Potatoes by Pretend Chef Creamy Yukon gold potatoes make for a great side dish for dinner or fried up as a side for breakfast.	1 vote 1763 views
	shengadanyachi chutney by pshinde2109 shengadanyachi chutney is one of famous chutney in Maharashtrian meals.It makes great side dip for every meal.	1 vote 2901 views
	Roasted Butternut Squash Dip by CM215 This is a tasty Thanksgiving dip that your guest can enjoy until the meal is served. Make it up to 3 days ahead and stir in parsley at serving time. Simple yet delicious!	39 votes 7 reviews 9810 views
	Recipe of the Week - Back to Basics - Sunday Roasted Chicken by Dennis Kraus We found some New (red) potatoes at the local farmers' market on Saturday and my wife said she would like to have some new potatoes with butter and parsley, just like her mom used to make. After a couple of weeks of high "intensity" food feasts it…	1 vote 1449 views
	TANDOORI CHICKEN by Ruby Densmore This is so easy and delicious – a favorite of mine. You can either let the chicken marinate in the sauce or cook it right away – it’s slightly better if marinated for a while but delicious no matter when you cook it. This sauce is SOOOOOO good I usually double the recipe (except for the oil and salt and use one large container of…	1 vote 2 comments 2861 views
	Roasted Brussels Sprouts Chips by Jennifer Tyler Lee Like potato chips, only 500X better! These crispy, crunchy Roasted Brussels Sprouts Chips will have your kids begging for Brussels!	1 vote 2317 views
	Kiwi Ka Panna Recipe (Indian Style Kiwi Sherbet) by Hina Gujral Kiwi Ka Panna Recipe is a simple Indian style sherbet made with charred or roasted kiwis, flavored with fresh mint sprigs and black salt. For the country where summers are scorching, clammy and extended till late August, refreshing homemade drinks are necessity to resist the soaring high heat. With last bottle of homemade Aam Panna…	1 vote 2190 views
	Fast and simple baked chicken with apple and strawberries by Helenscooking This is my invention: apples give the chicken sweetness and honey flavor, strawberry adds bit of acidity to this combination. You can have this this dish ready literally in 45 minutes. Preparation takes 15 minutes, cooking about 30 – depending on if you marinated you chicken in advance or just before cooking.	1 vote 1826 views
	Spectacular Summertime Fresh Roasted Marinara Sauce by Skinny Kitchen with Nancy Fox This is one of the most delicious tomato sauces we’ve ever tasted. You’ll want to make this sauce using summertime tomatoes. They really taste their best this time of year. If possible, buy them at your local Farmer’s Market or look for locally grown tomatoes at your supermarket. You can also use whole cherry tomatoes or “gourmet”…	1 vote 3398 views
	Roasted Butternut Squash by B Innes To roast butternut squash you can either roast cut in half, cut side down, in a pan with a little water for about 1-1½ hours and then scoop out of the skin or peel, seed, cube and roast for about 30 minutes on high heat. My version uses a light marinade to oil the cubed squash and add a little sweetness. I keep it simple, but feel…	1 vote 1 comment 3346 views
	Roasted Rack of Lamb by Donna Cohen Avery http://allrecipes.com//Recipe/roasted-rack-of-lamb/Detail.aspx I have a great rack of lamb recipe from Mark Bittman but the "crust" always burns. I decided to look online and found this on All Recipe. I left out most of the salt and added shallots to the crust. It took a little longer to cook than it said and I turned the oven…	1 vote 1 review 2509 views

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