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    You are in: Home / Cookbooks / Rotisserie
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    30 recipes in

    Rotisserie

    The beautiful picture on the cover is courtesy of ncmysteryshopper of her Carolina Rotisserie or Roasted Apple Chicken. Check out this thread http://www.recipezaar.com/bb/viewtopic.zsp?t=223418. Zaar recipes collected for the rotisserie!
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    The onion and lemon don't just flavor but helps stabilze the chicken on the rotisserie. Check out the demo http://www.recipezaar.com/bb/viewtopic.zsp?t=223418

    Recipe #247139

    2 Reviews |  By Rita~

    This Greek-style marinade has strong flavors to complement the strong flavor of lamb. Buy a boneless leg that's been butterflied, or rolled and tied. Unroll it for the marinade to get in everywhere then re-rolling it for even cooking and tenderness. If you happen to buy it with the netting try to save the netting to replace it after marinating. You can grill this flat on the grill as well. This lamb sliced thin is great to make gyro's with!

    Recipe #229788

    4 Reviews |  By Rita~

    Whole juicy chicken just like you get at the deli counter.

    Recipe #184745

    3 Reviews |  By Rita~

    To properly grill a turkey using a rotisserie the unit must be positioned so the heat source is never directly under the bird. The indirect heat will allow the interior portions of the meat to cook thoroughly before the exterior becomes overdone. Preheating must be done before rotisserie grilling your turkey. A 12 to 14 pound bird is the maximum weight that can be accommodated on a standard rotisserie unit. The turkey must be attached securely to the spit assembly making sure it does not slip on the spit as the rotisserie rotates. The turkey must be trussed properly so the wing and legs don't get caught as it turns. The turkey must be balanced on the rotisserie unit for if not it will not turn and burn out the motor. A turkey intended for rotisserie grilling can not be bread stuffed. The slower cooking time may not kill harmful bacteria as rapidly as with oven roasting. Check for doneness with a meat thermometer before removing the turkey from the heat source.

    Recipe #295908

    3 Reviews |  By Cynna

    This recipe comes from the brand new cookbook "Kidney Friendly Comfort Foods" endorsed by Isaac Hayes. This dish is not only VERY low in sodium, phosphorus and potassium, it's also very delicious and simple to prepare! As a dialysis patient, I'm always on the lookout for these kinds of recipes and I just thought I'd share!

    Recipe #108689

    This is a flavorful and moist chicken that is super easy to prepare. The sweet flavor of the subtly apple-scented chicken is marvelous, and the crispy sweet skin has a wonderful tang. I made the chicken in a Rotisserie oven but it can easily be made in a shallow roasting pan in the oven. If you are using a larger roasting chicken, adjust the oven time per pound.

    Recipe #164910

    This is a wonderful recipe and one I have made many times on my rotisserie, the brine will force flavor and moisture into the pork resulting in a melt-in-your-mouth tender pork loin, if you are lucky enough to have an Showtime indoor rotisserie then use it for this recipe or if weather permits make it on your outdoor barbecue rotisserie --- plan ahead this needs to marinate for a minimum 8-24 hours (24 hours hours is even better) cooking time is only estimated.

    Recipe #150135

    1 Reviews |  By Ducky

    This recipe is from "The Dinner Doctor" cookbook and is being posted for the strawberry recipe swap. The salsa can be made 1 day in advance.

    Recipe #122667

    I love Greek style roasted meat, and I think lamb is the perfect roasting meat. I combined the two styles and came up with this recipe. It's juicy, flavorful, succulent, and unlike anything I've seen anywhere else. It goes especially good with a savory risotto and a dry red wine.

    Recipe #114124

    This recipe was found on a Canadian website.

    Recipe #150879

    What better to cook than something so fast and packed with flavor? I got this recipe from Sara Moulton's show. Instead of pulled rotisserie I just fried chicken breast with adobo. I also omitted the olives since they're not my taste. I almost went into a panic when I thought I lost the recipe. That's how much I love it!

    Recipe #62334

    A wonderful change for pork roast. If you don't have a rotisserie you can make it in your oven.

    Recipe #57880

    3 Reviews |  By Zol

    This is a good Rorisserie Beef Roast and marinade. I borrowed this from a Haverhill Beef. Recipe I found online.

    Recipe #160136

    If your rotisserie is not large enough to hold four hens just prepare three! Plan ahead the hens need to marinade for a minimum of 5 hours.

    Recipe #175250

    My in-laws had bought a rotisserie cooker, but hardly ever used it, so I asked if I could borrow it. Of course now I've had it almost 2 years!! I use it at least 3 times a month. It's great!! Easy to use and to clean!! It's probably healthier typically (except I use butter as a baster).

    Recipe #104483

    Recipe #182302

    4 Reviews |  By Tish

    Posted in response to a request from "The Ultimate Rotisserie Cookbook" by Diane Phillips. Every year spiral sliced ham advertisements run that make your mouth water. Including shots of a glistening ham with a crackly coating. Your rotisserie can help you to achieve the same crispy coating, and for a lot less than that ham from the store. Basting with a combination of honey and raw sugar during the last 30 minutes of cooking time will give you that delicious, crunchy glaze

    Recipe #55264

    1 Reviews |  By yooper

    I found this today in the current edition of "USA Weekend". I'm intrigued because it starts with cooked chicken meat and canned broth. If you don't care for hominy you can substitute white beans. This looks like perfect fare for the upcoming Superbowl! From Pam Anderson's "Cook Smart" column.

    Recipe #52191

    3 Reviews |  By Tish

    Posted in response to a request for rotisserie recipes. This is a mainstay for rotisserie use. It turns out wonderfully crusted and juicy

    Recipe #46472

    A Texas-style rub with a little kick. Use on chicken, beef, or pork. From The Ultimate Rotisserie Cookbook by Diane Phillips

    Recipe #157728

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