Oven
Riviera Loaf
- 12 ozs
- 2 garlic (cloves finely chopped)
- 1 loaf
- 28 gr sun tomatoes (dried)
- 18 gr ripe olives (chopped)
- 18 gr pimiento-stuffed olives
- 16 ml oil
- 2 gr parsley (fresh chopped)
Ro-tel Macaroni And Cheese
- 475 ml milk
- 300 gr elbow macaroni (uncooked cooked)
- 190 gr ro-tel tomatoes (diced)
- 110 gr margarine
- 65 gr all purpose flour
Roast Beef In The Clay Pot
- 6 onions (white peeled)
- 6 potatoes unpeeled (new)
- 2 bay leaves (whole)
- 1 arrowroot approximately
- 2,300 gr rolled roast of beef
- 5 gr parsley
- 6 slices carrots peel
- 6 slices mushrooms (sliced)
Roast Beef Puree
- 10 peppercorns
- 4 beets
- 4 bay leaves
- 30 ml oil
- 18 gr butter
- 1 gr oregano
- 1 gr thyme
- 1 gr coriander
- 1 gr fennel seed
- 1 gr rosemary
Roast Beef With Blackberry Ketchup
- 2 blackberries
- 170 gr dark brown sugar
- 120 ml cider vinegar
- 120 ml water
- 18 gr butter (unsalted)
- 3 gr cinnamon (ground)
- 1 gr ginger (ground)
- 1 gr cayenne pepper
- 1 gr salt
Roast Beef With Garlic Crust
- 3 garlic (cloves)
- 1,400 gr beef roast
- 110 gr bread crumbs
- 30 ml olive oil
- 7 gr parsley (chopped fresh)
- 1 gr salt
- 1 gr black pepper
Roast Capon With Rye Bread Stuffing
- 6 cubed day-old rye bread
- 1 cube chicken bouillon
- 1,600 gr capon
- 120 ml boiling water
- 60 gr onion (finely chopped)
- 60 ml boiling water
- 55 gr butter
- 50 gr celery (finely chopped)
- 7 gr parsley (finely chopped)
- 1 gr salt
Roast Chicken Thighs With Squash/potato/spinach "risotto"
- 5 garlic (cloves)
- 4 chicken breast (boneless skinless halves)
- 800 gr butternut squash (diced)
- 475 ml boiling potato (diced)
- 350 ml chicken broth
- 120 ml wine (white)
- 32 gr spinach leaves
- 28 gr parmesan cheese
- 12 gr fennel seed
- 10 ml olive oil
Roast Duck
- 1 starch
- 1,300 gr long island duck
- 30 ml worcestershire sauce
- 30 ml soy sauce (light)
- 4 gr sugar
Roast Duckling In Wine
- 2 stuffing (optional)
- 1 wine
- 1 seedless green grapes
- 1,500 gr duckling
- 1,300 gr ducklin after
- 180 ml marsala wine
- 12 gr grape jelly
- 4 gr cornstarch
- 3 gr kosher salt
- 1 gr nutmeg
Roast Fresh Ham With Chayote Fntv
- 6 garlic (cloves)
- 2 chayote
- 1 pork shoulder (fresh)
- 1 onion (white)
- 1 bunch parsley
- 110 gr brown sugar (light)
- 60 ml lime juice
- 60 gr dark rum
- 60 ml olive oil
- 6 gr salt
Roast Garlic Broad Brean & Saffron Soup
- 20 garlic (cloves)
- 1 1/4 l chicken stock
- 1 kg broad beans
- 400 ml water
- 65 gr long brown rice (grain)
- 22 ml olive oil
- 3 gr salt
- 1 gr saffron strands
Roast Garlic Broad Brean& Saffron Soup
- 20 garlic (cloves)
- 1 1/4 l chicken stock
- 1 kg broad beans
- 400 ml water
- 65 gr long brown rice (grain)
- 22 ml olive oil
- 3 gr salt
- 1 gr saffron strands
Roast Goose With Stuffing ***
- 325 oven
- 12 canadian wil
- 10 figs (dried)
- 1 goose
- 1 tart apple
- 1 gravy
- 950 ml water
- 375 gr crumbled corn bread
- 350 ml reserved goose broth
- 6 gr savory (chopped fresh)
Roast Lamb A La Mum
- 15 mint leaves
- 12 sprigs rosemary
- 3 garlic (cloves)
- 2 lemons
- 1 leg of lamb
- 750 ml beef stock
- 325 gr potatoes (peeled)
- 100 gr brown onions
- 55 gr butter (unsalted)
Roast Lamb With Potatoes
- 20 potatoes
- 3 garlic (cloves)
- 1 leg of young spring lamb
- 1 lemon
- 475 ml water wash leg of lamb (hot)
- 55 gr butter
- 34 gr tomato paste
- some salt and pepper
Roast Leg Of Lamb
- 5 leg of lamb
- 2 garlic (cloves)
- 1 pepper
- 80 ml olive oil
- 3 gr salt
- 1 gr rosemary
- 1 gr thyme
Roast Leg Of Lamb With Pomegranate
- 1 semi leg of lamb (boneless)
- 700 ml pomegranate juice
- 60 ml country dijon mustard
- 12 gr garlic (fresh)
Roast Leg Of Lamb With Rhubarb Mint Chutney
- 1 leg of spring lamb
- 1 lemon zest
- 1 onion
- 400 gr rhubarb
- 130 gr granulated sugar
- 60 ml lemon juice
- 16 ml vegetable oil
- 14 gr butter
- 1 gr mint (dried)
Roast Loin Of Pork With Apricot Glaze
- 3 stick cinnamon
- 1/2 lemon
- 1/2 quarters (cut into)
- 1,600 gr loin of pork roast with
- 375 gr apricots (dried)
- 240 gr apricot nectar
- 120 ml water
- 16 ml honey
- 10 ml orange juice
