27 really roasted with Recipes

dough, masa flour- coarse for tamales - a special lime treated corn flour, shortening heated to liquid ( could be lard, use white vegetable shortening or even oil ) i used crisco brand shortening, baking powder, salt, heaping tbsp chipole powder or chili powder ( gives the dough a little kick ), heated chicken broth or as needed, mixed shredded mexican cheese ( jack, cheddar ,asadero etc ), roasted, peeled , seeded jalepeno and anaheim chili peppers( plus i used some sweet ones too ), corn husks ( i used less than 1/2 the package )

chicken thighs , and 4 drumsticks (2 1/2 lb total), extra virgin olive oil, fresh thyme , 3-4 inches each, garlic cloves, smashed (can use more if you really like ), salt, black pepper, lemon slices, each about 1/4-inch thick

olive oil, salmon fillets, skin on, cut into serving-size pieces, coarse salt, approximately (the really big granules, not just kosher), fresh ground black pepper, extra virgin olive oil, lemon , sections

unsalted butter, slightly softened, chopped fresh tarragon leaves, heaping tbsp hot sauce , or more if you like your food really spicy (recommended: frank s), kosher salt, freshly ground black pepper, oysters , shucked carefully over a bowl, catching the oyster liquor and putting back into the shell with the oyster, hot sauce (recommended : frank s red hot), tarragon leaves, for garnish

acorn squash, vegetable oil, unsalted butter (1/2 stick), garlic cloves, thinly sliced, sherry vinegar, red onions, thinly sliced, paprika, cayenne pepper, dried currants, honey, red wine vinegar

pumpkin puree (using roasted squash really enhances the flavor) or 1 (14 -16 oz) can freshly roasted butternut squash (using roasted squash really enhances the flavor), homemade vegetable broth, red potato, diced, green bell pepper, seeded , membrane removed, diced (okay to use another color), celery, diced, red onion, peeled and diced (my addition), smooth cashew butter or 3 tbsp pumpkin seed butter, firm but ripe banana, sliced into small pieces, apple, peeled, seeded and diced, salt, ground red pepper, to taste (paprika or cayenne), fresh cilantro leaves, roasted pumpkin seeds, pumpkin seed pesto sauce (read *note)

butter, country-style pork ribs or 1 pork roast, bacon , cut into 1/2-inch pieces, onions, chopped, carrot, sliced 1/4-inch, sauerkraut, drained, apple, chopped, fresh parsley, chopped, apple juice, chicken broth, caraway seed, fresh coarse ground black pepper, bay leaves

creamy peanut butter, sesame oil, rice wine vinegar or 1/3 cup red wine vinegar, red chili pepper flakes, sugar, dijon mustard, ground coriander, soy sauce, canola oil, spaghetti, cooked, english cucumber, halved and cut into 1/8-inch slices, red bell pepper , julienned, scallion, sliced, chopped roasted peanuts (can be salted)

dried apricots, coarsely chopped, dried apples, coarsely chopped, dried cranberries, unsweetened preferred, granulated sugar, water, flour, quick-cooking oats, light-brown sugar, lightly packed, salt, ground cinnamon, cold unsalted butter , cut into 1/2 inch pieces, honey (1/3 cup plus 1 tbsp), sweetened flaked coconut, toasted pecans or 1 cup almonds (or a combination of both), sunflower seeds , roasted and salted

chuck roast (any size, really), italian salad dressing mix, dry onion soup mix, brown gravy mix

white potatoes, peeled and quartered, minced garlic, salt and pepper to taste, boneless pork loin roast, sauerkraut, caraway seeds, bratwurst

beef roast, cut in half, cream of mushroom soup, dry onion soup mix, water

ripe plum tomatoes (any kind will do, really!), olive oil, minced garlic cloves, oregano, crumbled (i use fresh, but dry works fine too!), basil, crumbled (ditto), freshly ground black pepper, chopped onion, chicken broth, dry red wine, heavy cream, tomato paste, sugar to taste, if needed, freshly grated parmesan cheese , optional

red skinned potatoes, russet potatoes, i usually mix a red and a yellow or white potato, this was what i had on hand, any will work, lrg white onion, chopped, separated into 1/3 and 2/3, extra virgin olive oil, worcestershire sauce, chives, chopped garlic, seasoned salt (i used emerils original essence), garlic pepper, margarine, celery flakes (i was out of celery, could use 1 rib of celery, chopped small - i will do that next time), handful fresh mushrooms , chopped* (i was out of mushrooms, but, want to add them next time), beef broth (was out of chicken stock, will use the beef next time too, really good!), milk, ranch dip (i happened to have dip to be used up...could use dry ranch and sour cream), swiss cheese, palmful parmesan, palmful shredded moterrey jack, this was the cheese i had on hand...could use whatever you have, garnishes: bacon bits or bacon fried and crumbled, sour cream, chives, shredded cheese of your choice

risotto with sausage and cranberry beans, make risotto , you absolutely must use a specific type of rice called arborio rice (carnaroli and vialone nano are also used, some say superior, but are more difficult to find). these types of rice release starch when stirred in a liquid; it is this process which makes risotto, otherwise you just have a starchy mess of mush. these types of rice are identified by their fat round grains and pearly appearance. they can be used to make other sorts of rice dishes, such as pilaf, but other types of rice cannot be used for risotto. arborio is no longer that much of a specialty product; it can be found in most large, well-stocked grocery stores in the italian section. or sometimes, misguidedly, in the asian section., okay , so now we have the rice. you will also need some good, low-salt stock or broth - it should be low-salt not for health reasons, but because a good deal of it will evaporate, leaving its salt behind, and i like to have more control over the salt in a dish. it can be homemade, but i m not going to be a snob about it because, in truth, we go through gallons of store-bought stock in this household and i don tsp see that changing anytime soon. furthermore, risotto is actually a dish which can be whipped up out of thin air when it seems as though you have nothing to eat, as long as you have butter, rice, stock, maybe a few herbs, and some leftover parmesan. i like the kind of stock purchased in tetrapak cartons, because they are resealable and can be put in the fridge and used as needed. if you really want to use homemade but you don tsp have time to make stock or don tsp like the aroma of roasting bones in your house (i don tsp blame you), you can buy really great stock at north market poultry and game - it is expensive, but can be diluted with a 2- or 3-to-1 ratio of water to stock, so it stretches. my general guideline is to plan on 1/4 cup dry rice per person, and about 4 cups of stock to 1 cup of rice. of course, this isn tsp exact and will vary depending on your elevation and the phases of the moon, but it s a good place to start. i usually just use 4 cups of stock and then dilute with water or wine (or sometimes beer, if that s all i have) if i feel i m going to run out., well, we have rice and stock covered, now we just need our setup: place the stock in a saucepan on your rear burner, bring to a simmer, and leave it there with a 6-8 oz ladle in, and place a large, wide saute pan (must be really large, plan that your rice will at least quadruple in size) or dutch oven on the burner in front. get out your favorite wooden spoon and flex your stirring arm., nice thing about using sausage is it s so full of flavor you can leave out the usual onion/garlic/shallot/celery nonsense if you re tired and don tsp feel like chopping. furthermore, sausage goes from the freezer to the pan without suffering too much. okay, let s go, risotto with sausage and cranberry beans - serves 4, links italian sausage , or 1 lb bulk (or hot, or a combination - definitely with some fennel), casings removed, cooked cranberry beans or 1 can white beans, drained, arborio rice, beef , chicken or vegetable stock, butter, freshly, finely grated parmesan cheese , plus more for garnish, an oz) flat-leaf parsley, chopped finely, lemon juice , or juice from 1/2 lemon, salt and black pepper to taste, red pepper flakes to taste, optional, good balsamic vinegar , optional

jiffy corn muffin mix (or you can make your own - i just happen to like theirs), diced hot fire roasted green chiles (or 2 cans if you want it spicier), eggs (as called for on the box of muffin mix), more) sour cream (omit milk called for on box of muffin mix), more) shredded cheddar or jack cheese (if you like really hot, use pepper jack)

i used ends of meat and cheese so quantities vary, this is what i used, black forest ham end, oven roasted turkey end, p & loaf end, hard salami, pepperoni i don tsp like using much but a little isn tsp bad, baby swiss end, you can add other cheese to. hard cheeses are best and all you need is the ends or have the deli cut you hunks more cost effective. don tsp go to strong with the cheddar s.., i bought the veggies in a jar in the olive section, cauliflower, carrots, celery, pearl onion, sweet peppers, olives optional, fresh veggies you may want to cook or steam them. you want them crunchy then chill them you do not want to use warm veggies they will melt the cheese., tomatoes make it to runny so that is why i use red bell peppers, oven roasted bell peppers you can find them in store too, mix and match meat cheese and veggies to your taste it is really hard to botch up what you put in it just stay away from bologna, italian dressing of your choice just stay away from creamy dressings, few dashes of dill seed, season with pepper and mrs.dash blend, grated parmesan cheese to taste i just sprinkled it on there so it is up to you how much.

frozen salad shrimp (really frozen mixed seafood), cod fish fillet (cubed ), diced tomatoes, tomato paste, onion (diced ), olive oil, fish stock (diluted in 2 cups water) or 2 cups fish sauce (diluted in 2 cups water), kalamata olive (sliced ), roasted red pepper (chopped ), red wine, garlic cloves (minced ), oregano, basil, marjoram, salt and pepper