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Recipes Involving Roasting

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Q: Favorite recipes for roasting pecans?
I make candied nuts and ginger all the time but I was wondering what some of your favorite recipes are for roasted pecans.

A: Sweet or spicey? Stovetop or oven?

Spiced Pecans
1/2 tsp cumin
1/2 tsp cayenne
1/2 tsp cinnamon
4 cups pecan halves
4 T butter
6 T brown sugar
Mix spices and set aside. Heat nuts in dry skillet and cook, stirring frequently and toast about 4 minutes. Add butter and cook until nuts darken, about 1 minute. Add spices, sugar, 1 Tablespoon water and cook until sauce thickens. Dump nuts onto baking sheet to cool.

Sweet Pecans
1/2C sugar
1 T Cinnamon
1/2 tsp salt
1 egg white
1 lb pecan halves
Combine sugar, cinnamon and salt in a small bowl, set aside. In large mixing bowl, lightly beat egg white. Stir in pecans making sure each nut is coated. Sprinkle sugar mixture over pecans, mix well. Spread out on a single layer on baking sheet. Bake at 300º for 20 minutes. Remove from oven and let cool.

Edit: Here’s another from a local cookbook that’s really good.
TEXAS PECANS
4 C pecan halves
5T melted butter or margarine
1tsp chili powder
1tsp garlic powder
1tsp celery salt
1/2 to 1 tsp cayenne pepper

Melt butter in skillet, toss pecans thoroughly in butter, spread on cookie sheet an bake for 15 minutes at 350º, stirring once after about 7 minutes. Remove and cool slightly.

While pecans are roasting, mix spices together in large ziplock bag or bowl with snapon lid. Add pecans and toss too coat with seasonings. Pour out on wax paper and allow to dry. Store in airtight container.

Q: Any good recipes that use salt roasting?
I’ve been reading a few articles about the miracles of salt roasting; covering fingerling potatoes or a roast in a bed of sea salt and baking in the oven until done. Has anyone tried this, and if so, what were your experiences? Anyone have any good recipes?

A: You will need to use course sea salt for baking. Here is the easiest recipe you can try.

1) 1 whole chicken
2) enough salt to cover entire chicken
3) A bunch of rosemary
4) A lemon (halved)
5) Aluminum foil to seal chicken up
6) 2 egg whites

Stuff the chicken cavity with the rosemary and lemon halves. Wrap the chicken completely with aluminum foil. Mix the salt with egg white. Encase the foiled chicken completely and bake on a tray lined with salt for 1.5 hr at 180 deg. C or 360 F. Remove salt casing and foil, serve accordingly.

Q: I have a pumpkin from a pumpkin patch. Any good recipes on pumpkin pie and roasting the seeds. ?
I need step by step instructions on how do do it with fresh pumpkin. I’ve made pies using the pumpkin in the can and I’ve never roasted the seeds.

A: Regular pumpkins, the kind you carve for Halloween, are not good for pies…there is a special type thats used for pie….I would imagine the seeds need to be washed well, dried and then baked at a low temp until done..but I wouldn’t know for sure.

Q: I was thinking of oven roasting some potatoes, anyone know any good recipes?
I have done them with olive oil and rosemary before, but I thought they were kind of boring.

A: Oven Roasted Potatoes
1 1/4 lbs red potatoes, each cut into eighths
1/2 teaspoon dried thyme
1/8 teaspoon salt
1/8 teaspoon pepper

# Coat dish with cooking sprat and add potatoes skin side down.
# Spray lightly with spray.
# Sprinkle on seasoning.
# Roast for 40 minutes
4 servings

Greek Potatoes (Oven-Roasted and Delicious!)
8 large potatoes, peeled,cut into large wedges (about 6-7 wedges per potato)
3 cloves garlic, minced
1/2 cup olive oil
1 cup water
1 tablespoon oregano (get the mediterranean – it’s the best!)
1-1 1/2 lemon, juice of (this is personal preference and depends on how juicy your lemons are)
sea salt
fresh coarse ground black pepper

1. Preheat oven to 440F.
2. Put all the ingredients into a baking pan large enough to hold them.
3. Season generously with sea salt and black pepper.
4. Make sure your hands are very clean and put them in the pan and give everything a toss to distribute.
5. The garlic will drop into the water/oil solution but its flavour will permeate the potatoes, and this way, it won’t burn.
6. Bake for 40 minutes.
7. When a nice golden-brown crust has formed on the potatoes, give them a stir to bring the white underside up, season lightly with a bit more sea salt and pepper and just a light sprinkling of oregano.
8. Add 1/2 cup more water if pan appears to be getting dry, and pop back into oven to brown other side of potatoes.
9. This will take about another 40 minutes.
10. Do not be afraid of overcooking the potatoes- they will be delicious.
11. Note: I often melt a boullion cube in the water; if you do, make sure to cut back some on the salt.

Q: Really good pot roast recipes that don’t use a slow cooker?
I am about to try to make myself my favorite meal for fathers day but I’m not real sure how to do it right. I don’t have a slow cooker. Only a big pot and a stove top. Can anyone please give me some really good pot roast recipes?
Yes I do have an oven. I just said I don’t have a slow cooker because most people seem to cook a roast in those.

A: You do not have an oven on that stove. . ? ?
I don’t know how to advise you for cooking on the stove top..
a 5 lb cut needs about 3 hrs at 375º F the internal temp 170º F

Maybe a camping recipe for the dutch oven will help

http://papadutch.home.comcast.net/~papadutch/dutch-oven-recipe-potroast.htm

Q: I want a recipe for roasting chicken in a microwave?
I asked earlier for a simple roast chicken recipe… i got many fabulous recipes, but all were using the oven.. i only have a mini microwave.. it has only these function : HI, LO, DEFROST, BRAISE, SIMMER, REHEAT. Can anyone give me a roast chicken recipe for this microwave?

A: I do it all the time here is my recipe.

Take the chicken and wash/rinse out with water
Place in microvable dish and pour Soy Sauce over and in it

I put aluminum foil on the tips of the legs and wings (its o.k. to do this)
Depending on the size of the chicken I put it on for 30-35 mins
baste every now and then with the soy sauce in the dish

I picked this up in Hong Kong where I lived for a couple of years

Q: Does anyone have a recipe for roasting a whole turkey from America’s Test Kitchen/Cooks Illustrated?
I started subscribing to Cooks Illustrated magazine, but don’t have access to the America’s Test Kitchen website archive of recipes. The current issue of Cooks Illustrated has a recipe for roasting a turkey breast, but I don’t have their recipe for roasting a whole unstuffed turkey. Can anyone please post the recipe for roasting a whole turkey. I’ve never had a bad recipe from Cooks Illustrated and this will be my first Thanksgiving turkey. Thanks for your time and effort.

A: Here we go–this is from way back in 1993 (issue #5!) This is a great recipe, but I will say that all that turning is unnecessary, in my opinion. It’s guaranteed to mess up your clothes and really isn’t worth the trouble…but you can decide that for yourself. Brining is definitely the way to go; the turkey stays really juicy and flavorful.

The Best Oven-Roasted Turkey with Giblet Pan Sauce

(Serves 10-12)

–1 turkey (12 to 14 pounds gross weight), rinsed thoroughly, giblets and tail removed
–2 pounds salt
–3 medium onions, chopped coarse
–1 1/2 medium carrots, chopped coarse
–1 1/2 celery stalks, chopped coarse
–6 thyme sprigs
–1 bay leaf
–1 tablespoon butter, melted, plus extra for basting
–3 tablespoons cornstarch

Place turkey in a pot large enough to hold it easily. Pour salt into neck and body cavities; pour salt all over turkey and rub into skin. Add cold water to cover, rubbing bird and stirring water until salt dissolves. Set turkey in refrigerator or other cool location for 4 to 6 hours. Remove turkey from salt water and rinse both cavities and skin under cool running water for several minutes until all traces of salt are gone.

Meanwhile, reserve liver and put giblets, neck and tail piece, 1/2 of the onions, celery, carrots, thyme sprigs, and the bay leaf in a large saucepan. Add 6 cups water and bring to a boil, skimming foam from surface as necessary. Simmer, uncovered, adding liver during last 5 minutes of cooking, for a total of about 1 hour. Strain broth (you should have about 4 1/2 cups); set neck, tail, and giblets aside. Cool to room temperature, and refrigerate until ready to use.

Heat oven to 400 degrees. Toss another 1/3 of onions, carrots, celery and thyme with 1 tablespoon butter and place in body cavity. Bring legs together and perform simple truss [here's what it says to do: Using the center of a 5-foot length of cooking twine, tie the legs together at the ankles. Run the twine around th thighs and under the wings on both sides of the bird, pulling tightly. Keeping the twine pulled snug, tie a firm knot around the excess flesh at the neck of the bird. Snip off excess twine.--These days a lot of turkeys come with a "hock lock" that holds the legs together, so this step may not be necessary.]

Scatter remaining vegetables and thyme over a shallow roasting pan; pour 1 cup reserved broth over vegetables. Put perforated cover on roasting pan; set a V-rack (preferably nonstick) adjusted to widest setting on top of cover. Brush entire breast side of turkey with butter, then place turkey, breast side down, on V-rack. Brush entire back side of turkey with butter.

Roast for 45 minutes. Remove pan from oven (close oven door); baste turkey with butter. With a wad of paper toweling in each hand, turn turkey, leg/thigh side up. If broth has totally evaporated, add an additional 1/2 cup stock to pan. Return turkey to pan and roast 15 minutes. Remove turkey from oven again, baste, and again use paper toweling to turn the other leg/thigh side up; roast until meat thermometer stuck in leg pit registers 165 degrees, about 30 to 45 minutes. Breast should register 160 to 165 as well. Transfer turkey to platter; let rest for 20 to 30 minutes.

Meanwhile, strain pan drippings into a large saucepan (discard solids) and skim fat. Return broiler pan to stove and place over 2 burners set to medium heat. Add 3 cups reserved broth to the broiler pan and, using a wooden spoon, stir to loosen browned bits. When pan juices start to simmer, strain into saucepan along with giblets; bring to boil. Mix cornstarch with 1/2 cup cold water and gradually stir into saucepan. Bring to boil; simmer until sauce thickens slightly. Carve turkey; serve with gravy.

Q: Why are cola and 7-up popular ingredients in crock pot pot roast recipes?
Searching for recipes online, I noticed a few recipes with coke or 7-up. I found these to be strange ingredients in pot roast. What is the benefit of these ingredients?

A: All it does is help break down the meat because of the acids that are in the drinks, making the meat very tender.

#You could also use pineapple juice

Q: Anyone ever use “kitchen bouquet” to cook a pork roast? Or do you have any other good pork roast recipes?
I have searched the internet for an easy pork shoulder blade roast recipe but have not found anything I like. One recipe says to use “kitchen bouquet” but I am not familiar with it. Do you know what is in it or how it is usually used? Also any other good pork roast recipes?

A: A kitchen bouquet is probably similar to the french cooking method of making a bouquet garni. It is simply either a leek green or a piece of cheese cloth wrapped around some thyme, a few peppercorns and a parsley stem and tied up with string. Its generally added to stocks and sauces.

Q: What’s the best recipe for roasting chicken?
i’ve recently discovered roasting – being a student, i guess that’s the best meal to have with a group of friends. What methods/recipes would be good to try?

A: Below are five easy ways to roast a chicken and you don’t need a fancy rotisserie from Italy to do any of them. But before you forge ahead, here are a few tips.

Use fresh rather than frozen chickens for better flavor. But you don’t need organic, free-range birds that have been sung to all their lives.
Herbs mixed with a little oil, or even water, area a great way to season the bird. On the outside of the skin, they don’t do much, but tucked inside, between the skin and flesh, they work wonders. Or stick whole sprigs of fresh herbs such as thyme, rosemary or tarragon into the cavity.
The chicken is done when an instant read thermometer stuck deep into the thigh reads 160 degrees, or when the juices run clear. Avoid opening the oven while the chicken is cooking, or the oven temperature will plummet.
The skin looks great when that roasted bird comes out of the oven (and let’s admit that it tastes great, too). But by tearing it off, you slash about 30 percent of the fat. Keeping the skin on while cooking is okay, though. It keeps the chicken moist.
Let the chicken rest about ten minutes before carving to let the juices sink back in. Add any juices that fall out during carving to the pan juices. Separate the fat from pan juices with a gravy separator or pour juices in a glass measuring cup and all fat to rise to the top for skimming.
Oven roasted potatoes or garlicky mashed potatoes make perfect accompaniments to roast chicken. You can serve a fairly substantial wine too, from a full-bodied chardonnay to a red zinfandel. My favorite is pinot noir.
A 3 1/2 pound chicken will serve two to three people. A six-pound oven roaster serves five to six people.
OVEN SEARED CHICKEN

No, the cooking time listed below is not a misprint. Cooking the chicken on rock salt prevents grease from splattering.

2 tablespoons softened butter or olive oil
3 tablespoons any combination of chopped, fresh herbs such as rosemary, thyme, and tarragon
2 tablespoons chopped parsley
Salt and pepper to taste
1 3 1/2 pound frying chicken
Rock salt
1)Heat oven to 500 degrees. Mix butter with seasonings in small bowl. Remove giblets and wash and dry chicken. Stick your hand in between the skin and flesh of the chicken and gently loosen skin all over. Be careful not to break the skin. Slip seasoned butter under skin all over the chicken. Truss with string.

2)Put rock salt on a roasting pan or deep pie pate so that it covers the pan completely, about 1/2 inch deep. Place chicken on salt and put in oven. Cook 40 minutes or until temperature reads 160 degrees or juices run clear.

ROAST CHICKEN WITH ROSEMARY

The following recipe was adapted from a recipe of Detroit chef Jimmy Schmidt. It calls for a larger bird than the other recipes—a 6-pound roaster—but it still cooks remarkably quickly, about an hour and 45 minutes. Squeeze the cooked garlic in slices of earthy French or Italian bread.

1/2 cup extra virgin olive oil
1 bunch fresh rosemary
1 6-pound roasting chicken
Salt and pepper to taste
4 large bulbs garlic, cut in half on the equator
1)Preheat oven to 450 degrees. In a medium skillet, heat olive oil to about 325 degrees. Add rosemary sprigs and cook till crisp, about 2 minutes. Drain rosemary on paper towels. Let oil cool.

2)Remove giblets and wash and dry chicken. Salt and pepper cavity and skin. Stick a few sprigs of rosemary in the cavity. Truss and place chicken in an ovenproof skillet. Rub 1/4-cup rosemary oil across skin. Place on lower rack with legs toward back of oven. Cook 20 minutes. Turn heat to 350.

3)Rub garlic with remaining rosemary oil. Add to roasting skillet and cook until tender, 40 to 45 minutes. Remove garlic and keep warm while continuing to cook chicken, about 40 minutes more or until an instant meat thermometer inserted in thigh reads 160 degrees, or until juices run clear. Remove from oven. Pour pan juices into a fat separator or glass measuring cup while chicken rests. Skim off fat that rises to the top.

4)Carve chicken and put on a platter. Spoon juices over the chicken. Arrange garlic heads around chicken. Garnish with remaining rosemary sprigs.

SPANEK ROASTED CHICKEN

This recipe uses the Spanek vertical roaster, which is available at gourmet and cookware shops and poultry stores. For a darker skin, brush with oil before cooking, or cook an extra five to ten minutes. Carving this upright chicken is a lot easier than carving a standard chicken.

One 3-1/2 pound frying chicken
1 tablespoon herb seasoning mix, such as herbes de Provence
1 teaspoons salt (if no salt in seasoning mix)
1/2 teaspoon black pepper (if no pepper in seasoning mix)
1 tablespoon olive oil
1/2 to 1 cup chicken stock or wine
1)Preheat oven to 450. Remove giblets and was and dry chicken. Mix seasonings and oil in small bowl. Rub inside the cavity of the chicken, in between joints and around neck area, but don’t loosen skin on the breasts (the juices collect here while roasting and keep the breast meat moist). Put the chicken upright on the vertical roaster, making sure the top of the roaster pokes through the neck cavity.

2)Put the chicken in a small roasting pan (a deep-dish pizza pan lined with foil works well).

3)Add stock to a depth of 1/8 to 1/4 inches. Put chicken in the oven. Cook 15 minutes, then reduce heat to 400 and cook an additional 30 to 35 minutes, until juices run clear or temperature reaches 160.

CLAY POT ROASTED CHICKEN

Clay pots keep chickens and other meats moist without added fat. They’re available at most good cookware stores.

One 3-1/2 pound roasting chicken
2 tablespoons butter, softened
1 teaspoon salt
1 small onion, quartered
1/2 lemon
1 cup sherry
1)Soak clay pot top and bottom in water for at least 15 minutes. Remove giblets and wash and dry chicken. Mix butter and salt and rub cavity and outside of chicken with mixture. Stuff cavity with onion and lemon. Truss with string.

2)Put chicken in clay pot. Pour sherry over and cover. Put in a cold oven. Turn heat on to 480 and cook 75 minutes. Remove cover, baste with juices and cook 5 minutes more until nicely browned and internal temperature reads 160 degrees or juices run clear.

3)Separate pan juices from fat in a gray separator or glass measuring cup while chicken rests 10 minutes. Cut up chicken, put on a platter and pour juices over.

OVEN ROASTED CHICKEN BREASTS

Olive oil or vegetable oil spray
3 small cloves garlic, minced
1 tablespoon fresh thyme or rosemary, minced
Salt and pepper to taste
3 9-ounce bone-in chicken breasts
Heat oven to 475 degrees. Spray a baking sheet with oil spray. Mix garlic, thyme, salt and pepper. Pull skins slightly away from breast meat. Stuff 1/3 of the seasoning mix under the skin of each breast. Put breasts on baking sheet and roast 20 minutes or until juices run clear.

Q: Butt -> roasting it. How would you enjoy the pork butt roast to be prepared?
Boneless, 2.63 lbs.
Pork butt roast
Looking for an exciting recipe.
Low sugar & no salt.
Spicy or highly flavourful is good. No French cuisine for us, not flavourful enough, but Cajun & other spicy cuisine is good.
Know any good boneless pork butt roast recipes?

A: I’d say use a really good “rub” on it and grill it

or in the oven:

You should cook you roast until your meat thermometer registers160°F (70°C) when inserted into the thickest part of the roast, says the USDA. This internal temperature creates a medium roast and is the least well done that can be accomplished and still be safe.

In a preheated 325°F (160°C) oven, you should expect to cook for 35 to 40 minutes per pound to reach an internal temperature of 160°. You will want to check a 4.5 lb. butt roast after about 2-1/2 hours.

Always let meat “Rest” for 8 or 10 minutes before cutting. DO NOT cut into meat to check for doneness. Waiting allows the moisture in the meat to redistribute. If you cut into meat hot off the grill the juice will leak out and make it less succulent.

you can buy a rub online
buy at store
make your own.

Q: What recipes do you use for roasting your pumpkin seeds? What kinds of seasons do you put on them?

A: There are alot of seasonings you can use besides plain salt. If you like them spicy, you can use chili powder, and cayenne. If you like them sweet you can make them with sugar and pumpkin pie spice. Here are 3 good recipes…

***Pie-Spiced Pumpkin Seeds***

1 cup raw pumpkin seeds, rinsed and dried
6 tablespoons white sugar, divided
1/4 teaspoon salt
1/2 teaspoon pumpkin pie spice
1 tablespoon vegetable oil

DIRECTIONS
Preheat the oven to 250 degrees F (120 degrees C). Spread pumpkin seeds in a single layer on a baking sheet. Toast for 45 minutes, stirring occasionally, until dry and toasted. Larger seeds may take longer.
In a large bowl, stir together 2 tablespoons of white sugar, salt, and pumpkin pie spice. Set aside. Heat the oil in a large skillet over medium-high heat. Add the pumpkin seeds and sprinkle the remaining sugar over them. Stir with a wooden spoon until the sugar melts, about 45 seconds. Pour seeds into the bowl with the spiced sugar and stir until coated. Allow to cool before serving. Store in an airtight container at room temp.

***Sweet and Spicy Pumpkin Seeds***

1 medium pumpkin
5 tablespoons sugar
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
Pinch of cayenne pepper, to taste
1 1/2 tablespoons peanut oil
Directions
Preheat oven to 250 degrees. Line a baking sheet with parchment paper. Cut pumpkin open from the bottom, removing seeds with a long-handled spoon. Separate flesh from seeds, and reserve the flesh for another use (see Pumpkin Pie). Pumpkin should yield 1 cup seeds. Spread seeds on parchment in an even layer. Bake until dry, stirring occasionally, about 1 hour. Let cool.
In a medium bowl combine 3 tablespoons sugar, salt, cumin, cinnamon, ginger, and cayenne. Heat peanut oil in a large nonstick skillet over high heat. Add pumpkin seeds and remaining 2 tablespoons sugar. Cook until sugar melts and pumpkin seeds begin to caramelize, about 45 to 60 seconds. Transfer to bowl with spices, and stir well to coat. Let cool. These may be stored in an airtight container for up to 1 week.

***Roasted Pumpkin Seeds***

INGREDIENTS (Nutrition)
1 1/2 tablespoons margarine, melted
1/2 teaspoon salt
1/8 teaspoon garlic salt
2 teaspoons Worcestershire sauce
2 cups raw whole pumpkin seeds

DIRECTIONS
Preheat oven to 275 degrees F (135 degrees C).
Combine the margarine, salt, garlic salt, Worcestershire sauce and pumpkin seeds. Mix thoroughly and place in shallow baking dish.
Bake for 1 hour, stirring occasionally.

Q: Why do people add liquids on the bottom of the roasting pan?
Some recipes tell you to add liquids to the bottom of the roasting pan. What does that do? And doesn’t that make your crust soggier because of the steam?

Also any good standing rib roast recipes? currently i’m using the one emeril lagasse has on foodnetwork. works good, but i want to make another roast with another taste

A: it helps keep the meat moist and it also gives u more pan juices for making the gravy. I roast mine that way and about half an hour before the roast is ready I pour the juices off and let them cool while the roast goes back in the oven at a slightly higher temp to crisp up a little around the outside. I don’t do pork like that though cause the crackle wont go crisp. I always roast that with a little cooking spray on the tray to stop it sticking, put it in a very hot oven until the crackling is crisp then lower the temp to moderate for the rest of the cooking time

Q: In A hurry and need answer now please. Roasting a duck and need recipes?

A: Roast Duckling with Orange Molasses Sauce

INGREDIENTS:
1 duckling, about 5 pounds
1 lemon, quartered
1 large orange, thinly sliced
4 slices pineapple, cut in half
1 cup orange juice
1/4 cup molasses
1/3 cup sugar
1/2 teaspoon ground ginger
1 tablespoon cornstarch
2 tablespoons water

PREPARATION:
Salt cavity and body of the duckling and add lemon quarters to cavity. Prepare bird for roasting; place in a shallow pan and prick all over with a fork. Roast at 325° for about 2 hours, or until crispy and browned.
Pour off drippings. Arrange orange slices and pineapple slices around duck. Combine orange juice, molasses, sugar, and ginger in a saucepan. Bring to a boil and pour over the fruit. Brush duck with some of the sauce. Return to oven set at 350° and roast 25 minutes longer, basting several times. Serve garnished with the fruit slices.
Skim fat from sauce in roasting pan. Combine cornstarch and water; stir until smooth. Stir into the hot sauce and cook over medium heat until thickened.
This roast duckling serves 4.

Q: can anyone recommend some good recipes for slow roasting?
not for a slow cooker
not slow cooker but the oven at a low temp .some say beef brisket can be done this way.

A: That’s a hard question, what is considered slow roasting, Time or the amount of product your roasting. The answer to the question is you can slow roast anything by turning the temperature down and “roast” for a longer period of time. Personally roasting is done for a minimum of 3 hours such as you would a Turkey. One hour is Baking

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