roast

Absolutely delicious meatloaf and sauce! Those who claim they don't believe there can be such a thing as a great meatloaf will love this. Based on a meatloaf given to me by a dear friend, Virginia Strehl, Memphis, and Leesburg, Fla. Nita Holleman, 2000

Yes, Virginia There is a Great Meatloaf

beef (ground shoulder roast is good)

bread (broken

onions

table salt

black pepper

ketchup

milk

apple cider vinegar

dark brown sugar, packed firm (to taste)

Meatloaf: Combine meat loaf ingredients and place into a loaf baking dish.

Sauce: Combine sauce ingredients and pour on top and sides of meatloaf.

Bake at 350&deg;F about 1 hour to 1 hour 15 minutes or until done.

*The addition of 1 or 2 teaspoons of Kitchen Bouquet&reg; makes this recipe very good.

**Recipe should be&quot;plump&quot; from the addition of the milk or Half &amp; Half.

***A second batch of sauce served hot is good to serve with the meatloaf.

Nita's Note: I note that some of you are using game meat such as deer -- Deer is a very DRY meat. It is wise to HAVE some fat added to the deer -- especially to ground deer. Maybe 25 % fat, ( I recommend 1 lb of ground venison, and 1/2 lb of deer sausage for fat content), otherwise your results will be poor. I don't know about some of the other game meat some are using. Please consult an expert. The recipe is delicious as it stands! Enjoy! Nita Holleman.

5 stars because it was easy to make and my very picky eaters liked it.  After reading some of the reviews, I substituted the slice of bread with some stuffing (ground into crumbs with food processor) for more flavor. 1 slice of bread = 1/4 cup of crumbs.  Also, the first time I made this, the sauce tasted very "vinegary" (my guys did not like it at all!), so the second time I made the sauce a couple of days in advance to let the flavors marry and some of the vinegar evaporate - much better (my picky eaters thought I used a different meatloaf recipe and I wasn't about to fess up).  Reducing the amount of vinegar made the sauce taste too "ketchupy."  Thank you for sharing!

Modified from dallasnews.com's recipe by Tina Danze, published: August 10, 2011.  NOTE:  Recently I saw a tip on America's Test Kitchen (or Cook's Country) to use frozen okra (thawed and blotted dry) in recipes, because decent fresh okra is hard to find in grocery stores!

Spicy Roasted Okra

okra

olive oil

coriander

cumin

smoked paprika

cayenne pepper

salt

lemon wedges (for garnish)

In a small bowl combine coriander, cumin, paprika, cayenne pepper and salt.

Spread okra on a rimmed baking sheet and roast for 12 to 15 minutes, or until tender, turning once.

Serve immediately with lemon wedges (squeeze over each serving)!

This recipe was so simple and easy I did not use the cayenne pepper but I used sumac that give it the kind of tart taste oh so good. Thanks to my daughter Chermonthia Grant for sharing this.

A fabulous twist to scalloped potatoes, this is the only way I like tomatoes hot - I'm referring to the temperature!

Potato, Onion & Tomato Bake

large potatoes, peeled & thinly sliced

small tomatoes, peeled & thinly sliced

onion,

g butter,

salt & black pepper

cream

chicken stock

cheddar cheese

Layer potato, tomato& onion in a greased, ovenproof baking dish, finishing with a potato layer.

Dot each layer with pieces of butter and season with salt& pepper to taste.

Combine milk, cream& stock and pour over potato mixture.

Bake in preheated 350F oven for 1 hour or until potato is tender& golden brown.

Love potato/vegie bakes but have never done one with tomato until now and we loved it.  Did have one :oops: moment the bake was half way through cooking and I realized I had now put the cheese on so whipped it out and then back into the 175C fan forced oven and just had to finish it off under the grill/broiler to colour it up a bit.  I scaled back to 3 serves and did it in an 8x8 pan and very generous serves, if serving other sides I could stretch it to 4, thank you Country Lady made for Healthy Choices 2013.

This is a classic Sunday dinner that the whole family will love. It’s super simple too. Always try to buy the best quality chicken you can afford – aim for RSPCA-Assured birds as a minimum, then trade up when you can. I’ve seen the way low-standard chickens are kept and I’d never feed them to my kids.

Roast chicken with potatoes & carrots

carrots

potatoes

garlic

rosemary

x 1.6 kg whole free-range chicken

lemon

thyme

Roasted Chicken Wings with Smoked-Paprika Mayonnaise recipe | Epicurious.com

chicken wings (12 to 14)

dry red wine

water

sweet Spanish smoked paprika*

Sherry vinegar

sugar

mayonnaise

medium-dry Sherry

Roasted Cornish Hen with Mustard Seed Topping recipe | Epicurious.com

Cornish hen

Dijon-style mustard

mustard seeds

garlic clove,

dry white wine

chicken broth

Yesterday I was feeling adventurous and so I pulled a duck from the freezer and thawed it for the evening. Here's the recipe I came up with, a combination of a general roast duck recipe with a version of a spicy (peach, but I substituted lingonberry) basting sauce recipe that I've enjoyed in the past. The resultant duck was absolutely wonderful! Prep time includes marination. This is a Pantry Challenge recipe.

Lingonberry Roast Duck

5 1/2-6 lbs ducklings

lingonberry preserves

soy sauce

sherry wine

apple cider

garlic,

dried ancho chile powder

lemon juice

Tabasco sauce,

onion

honey

scallion (green onion)

Rinse/wash and dry the duckling, removing any giblets, etc, that are inside (use the giblets to make an excellent broth, another time*- you can freeze them for later use, if necessary).

In a bowl, combine the jam, soy sauce, sherry, hard cider, garlic, lemon juice, and Tabasco.

Pour 1/2 cup of the jam mixture into the inside of the duck and roll the duck around to coat the inside; place on roasting rack in the roasting pan.

A quarter of a cup at a time and making sure all of the skin becomes wet from the glaze (and a good number of lingonberries remain on the skin of the duck), pour most of the rest of the jam mixture onto the duck, reserving about 1/4 of a cup; let the duck sit for 1 hour.

Remove the outer skin from the onion half, then cut it into quarters; stuff the duck with the onion pieces.

Combine the reserved lingonberry sauce with the honey; pour the honey/sauce over the duck (get some inside, too, and try not to dislodge too many lingonberries), then drizzle with sprinkle with the chopped green onions.

Roast covered at 350 degrees F for 1 hour, basting occasionally with drippings, then add the hard cider to the bottom of the roasting pan; roast un-covered an additional hour, basting occasionally.

Serve with rice pilaf or wild rice, and vegetables.

*Tomake an excellent dark broth: take 4 cups water, the giblets from the duck (neck, heart, liver, kidney), the onion that was inside the roasted duck, and the roasting pan drippings (and any leftover bits of roasted duck you're willing to use, such as the wings) and put it all in a crockpot on low for 8 hours; strain well and refrigerate for use within 3 or 4 days, or put into ice cube trays and freeze.

Note: you can substitute other types of berry jam for the lingonberry.

I cooked this for my fiancee's birthday and it it was a hit. I had to cook the duck longer than in the recipe but it came frozen and must not have thawed all the way out over night. The lingon berries go great with the duck too, it reminded everyone of Thanksgiving dinner. If you like duck you should try this out.

Crisp Roast Duck recipe | Epicurious.com

boiling-hot water

Miso-Butter Roast Chicken With Acorn Squash Panzanella recipe | Epicurious.com

chicken

2¾ tsp. kosher salt, divided,

acorn squash (about 3 lb. total)

Tbsp. finely chopped sage

Tbsp. finely chopped rosemary

melted,

allspice

red pepper flakes

apples

Tbsp. olive oil

red onion, thinly sliced

Tbsp. apple cider vinegar

Tbsp. white miso

all-purpose flour

Tbsp. unsalted butter, room temperature

unsalted chicken broth

white miso

Kosher salt, freshly ground pepper

Good gravy has the power to transform, or even save, a meal. This year, open your mind to a slightly radical idea: make your gravy a few days, or even weeks in advance, simply reheating it in your turkey tray on the big day. Stress, saved.

Get-ahead gravy

celery

rashers of higher-welfare smoked streaky bacon

bay leaves

sage

star anise

chicken wings

60 ml sherry or port optional

flour

cranberry sauce

https://www.youtube.com/watch?v=XmxJeptDDlY

Try this triple-tested guinea fowl recipe for roast guinea fowl to jazz up your Sunday roast.

Roast guinea fowl

g guinea fowl

lemons

tbsp. black peppercorns,

g (1 ounces) butter

150 mL (¼ pint) hot chicken stock

tbsp. redcurrant jelly

mL (3½ fl oz) dry white wine

Pan-Roasted Swordfish Steaks with Mixed-Peppercorn Butter recipe | Epicurious.com

(1/2 stick) butter, room temperature

parsley

mixed peppercorns,

(packed) grated lemon peel

swordfish

My Favorite Simple Roast Chicken recipe | Epicurious.com

farm-raised chicken

salt and black pepper

thyme (optional)

Unsalted butter

Dijon mustard

Roasted Beet and Feta Gratin with Fresh Mint recipe | Epicurious.com

red beets, trimmed, scrubbed

heavy whipping cream

mint mint (for garnish)

garlic clove, peeled, smashed Butter (for dish)

feta cheese

Miso-Squash Ramen recipe | Epicurious.com

maple syrup or brown sugar

kabocha

(1") piece ginger, coarsely chopped

garlic cloves,

vegetable broth

wavy

cilantro leaves

Preparing turkey in a roasting bag produces a wonderful holiday centerpiece. It's simple to do and speeds up the cooking process. Every time the turkey is perfectly tender and juicy. The seasonings and veggies are basic but add just the right amount of flavor. This recipe is perfect for a beginner cook to the most experienced...

Turkey, Roasting Bag Method

paper towels

turkey

roasting pan, size proportionate to turkey

Reynold's turkey bag (only that brand and the appropriate size

butter

salt and pepper

garlic powder

onion powder

poultry seasoning

paprika

vegetable oil

onions, quartered

celery,

carrot,

Christmas entertaining is easy with this impressive rolled pork roast on the barbecue.

Barbecued stuffed pork loin

Primo

brown onion, finely chopped

granny smith apple, peeled, finely chopped

breadcrumbs

parsley leaves

rosemary leaves

1.5kg rolled pork loin

sea salt

Apple sauce, to serve

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5751749749001&=domain=taste

5348771529001-5751749749001

You can make this classic Cuban braise with flank steak, brisket, or our favorite, chuck roast. It's rich, flavorful, and completely comforting. 

Ropa Vieja

chuck roast, brisket, or flank steak

(or more if using flank steak) extra-virgin olive oil

onions,

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