Duck breast in honey sauce by Spoonof

This easy duck breast in honey sauce will be the juiciest duck you have ever tasted. It would taste like one of those fancy restaurant dishes. Impress your family.

Orange Glazed Pork Roast by Bob Vincent

This is a tasty Pork Loin Roast. The glaze and sauce are from "Cajun-Creole Cooking" by Terry Thompson published in 1985. I have added an injection liquid of melted butter and orange juice which keeps the pork very moist while cooking and some additional spices. I cooked the roast to 148^ then rested it for 15 minutes before…

Pork Roast with Jus Lie by DCMH

Oklahoma Brisket by Robert Long

A great tender brisket different from smoked brisket

Heavenly Cruciferea Dinner! Cauliflower Alfredo Shells w/ Roasted Cabbage Steaks by Victoria Prehn

If you love cabbage, you are going to freak out at how delicious this meal is. And if you are on the fence, this might make you a cabbage convert! While I created this meal to clear my freezer and pantry of winter, this hearty, veggie-central meal…

roasted turkey with gravy by matthew kinzelman

this is a Nuwave turkey recipe I have modified to make a fantastic holiday turkey with gravy made from the drippings. This uses an injectable brine , and Montreal steak seasoning .

Olive Oil Chicken and Veggies by Kyle Dalakas

Olive Oil Herb Roasted Chicken and Veggies is a simple, healthy, delicious one pan meal and a great recipe idea for Sunday dinner or a no fuss weeknight meal!

Roast Beef Au Jus by "Cheffie Cooks"

Great for a Sunday Family Meal, for guests, with leftovers to make several meals.

Roasted Double Rack of Pork with Morel Mushroom Sauce by pescador

With today's leaner pork, the traditional crown roast technique (which requires cutting between each rib chop to form the "crown") tends to produce overcooked meat before the bone end is done. So instead, ask the butcher to french the bones of two rib racks and present them back-to-back. Servings: Makes 12 servings.

Ancho Chili Rubbed Chicken with Roasted Corn and Sweet Pepper Relish by John Howie

Sophie's Thanksgiving Stuffing by Lily Julow

This the stuffing my mother made every year for fifty years. I've tried a lot of interesting-sounding stuffings, but none hit the spot like this simple but brilliant combination of tastes and textures. The quantity is enough for an 18 to 20-pound bird.

Roast Rack of Lamb with Fresh Herbs by Mary Callan

A delicious rack of lamb with a tender crumb and herb topping.

Roast Chicken with Lemon and Herb Marinade by Salad Foodie

A simple herb-lemon marinade turns this roast chicken into a tasty family dinner. The meat is moist and the flavor delicious. This can be a healthy meat choice, depending on portion size! For those following Heart-Healthy and Diabetes-Friendly diets, salt substitute like Mrs. Dash can be used, and the skin removed before consuming.…

Perfect Prime Rib by Kyle Dalakas

Perfect Prime Rib! A Christmas Feast!

Pork Tenderloin with Garlic & Rosemary by John Spottiswood

This is a simple and really delicious recipe adapted from Roast Pork recipe in Bon Appetite. Usually, what works for Roast Pork also works well for tenderloin, and that is definitely true in this case. The thinner tenderloin absorbs the flavor of garlic and rosemary amazingly well. You won't be disappointed!