all time favorite recipes

Rosemary Lemon Chicken
Contributed By: mgratiotSue Fone
Ingredients
1 pound
Baby red potatoes
1 pound
Carrots, peeled
4
Chicken breasts (skinless)
* 1/2 cup
Lemon juice
* 1 tsp
Finely grated lemon peeol
* 2 tbsp
Honey
* 2 tbsp
Vegetable oil
* 2 tbsp
Rosemary leaves, chopped

*Marinade Ingredients
Preparation
Partially boil potatoes and carrots for 5 minutes. Rinse in cool water, drain and set aside.
Marinade chicken in rest of ingredients for several hours.
Cover and bake at 375 degrees for 30 minutes. Remove the cover, add potatoes and carrots. Bake for 20 more minutes.

Oven Barbecued Pot Roast Recipe
INGREDIENTS:
1 lean chuck roast, about 3 pounds
1 can (10 1/2 ounces) condensed cream of mushroom soup
1 envelope Lipton onion soup mix
.
Barbecue Sauce:
1 cup ketchup
2 tablespoons prepared mustard
1/4 cup cider vinegar
1/3 cup dark brown sugar
2 teaspoon worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon tabasco sauce
PREPARATION:
Place a large double thickness of heavy-duty foil in a 9x13x2-inch pan -- enough foil to cover and seal foil around the chuck roast. Place chuck roast on foil in pan. Mix the cream of mushroom soup, onion soup mix and barbecue sauce (directions below) together. Pour over meat. Seal foil tightly, leaving about 1" clearance between meat and foil. Bake chuck roast at 325° for 2 1/2 to 3 hours, or until meat is very tender. Let chuck roast sit for 10 minutes before slicing. Serve with the pan drippings over noodles. Barbecue Sauce: Combine all ingredients in a small pan and bring to a boil; reduce heat and simmer for 2 to 3 minutes. Oven barbecued beef roast serves 6.
Pot Roast Recipes

Chinese Spareribs #5 with Teriyaki GlazeRecipe.
Ingredients2 racks pork spareribs, 4 pounds each, trimmed of excess fat 1/2 cup Chinese five-spice powder Sea salt and freshly ground black pepper 2 tablespoons sesame seeds, for garnish Chopped fresh cilantro leaves and green onion, for garnish Teriyaki Glaze: 1 cup low-sodium soy sauce 1 cup grapefruit juice 1/4 cup hoisin sauce
1Bavarian Apple Torte
SUBMITTED BY: Alyson Armstrong "This rich, creamy torte has always been one of my favorite autumn desserts. Mom uses the freshest apples from a local orchard and bakes this treat until the apples are crisp-tender. It tastes as good as it looks. -Alyson Armstrong, Parkersburg, West Virginia"

Bavarian Apple Slice
INGREDIENTS
3/4 cup butter or margarine, softened
1/2 cup sugar
1 1/2 cups all-purpose flour
1/2 teaspoon vanilla extract
FILLING:
2 (8 ounce) packages cream cheese, softened
1/4 cup sugar
2 eggs
3/4 teaspoon vanilla extract
TOPPING:
3 cups thinly sliced peeled tart apples
1/2 cup sugar
1 teaspoon ground cinnamon
DIRECTIONS
Combine the first four ingredients. Press onto the bottom of an ungreased 9-in. springform pan. In a mixing bowl, beat cream cheese and sugar. Add eggs and vanilla; mix well. Pour over the crust. Combine topping ingredients; spoon over filling. Bake at 350 degrees F for 55-65 minutes or until the center is set. Cool on a wire rack. Store in the refrigerator. Cut into wedges with a serrated knife.
Editor's Note: Even a tight-fitting springform pan may leak. To prevent drips, place
Copyright 2006 Television Food Network, G.P., All Rights Reserved
1/4 cup ketchup 3 tablespoons rice vinegar 1/4 cup brown sugar 1 fresh red chile 2 garlic cloves, smashed 2-inch piece fresh ginger, whacked open with the flat side of a knifeInstructionsPreheat the oven to 300 degrees F. Rub the ribs all over with the five-spice powder; season generously with salt and pepper. Arrange the ribs in a single layer in a roasting pan and slow-roast for 2 1/2 hours.
2
To prepare the teriyaki glaze: Meanwhile, in a pot, combine the soy sauce, grapefruit juice, hoisin sauce, ketchup, rice wine vinegar, brown sugar, chile, garlic, and ginger over medium heat. Bring to a slow simmer and cook, stirring, until thickened, about 20 minutes. In the last 30 minutes of cooking, baste the ribs with the teriyaki sauce. When they are done, the pork will pull away from the bone and you will see about 1/2-inch of bone showing. Just before you're ready to eat, baste the ribs with the teriyaki sauce again and stick them under the broiler for 5 to 8 minutes to make the spareribs a nice crusty brown. (Keep a close eye on these guys - ribs go from perfectly crisp to perfectly burnt seconds.) Separate the ribs with a cleaver or sharp knife, pile them on a platter, and pour on the remaining sauce. Sprinkle with sesame seeds, chopped cilantro, and green onion before serving. Cranberry Pepper Pork Loin Roast Recipe

Cranberry Pepper Pork Loin
4 INGREDIENTS:
1 cup dried cranberries
1 Tablespoon ground chipotle chile pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 Tablespoon kosher salt
2 Tablespoons brown sugar
1 teaspoon dried thyme
1 teaspoon dried rubbed sage
1 (4 to 6 pounds) pork loin roast
PREPARATION:
In a food processor fitted with the metal blade, pulse the cranberries, ground chipotle chili pepper, garlic powder, onion powder, salt, brown sugar, thyme, and sage until cranberries are chopped into small flecks. Rub the spice mixture over the surface of the pork loin and place into a zip-top bag or sealed container.