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"Blasting with high heat will shrink the skin and seal in all the juices to create an extremely moist and tender chicken with lovely crispy skin - and it will be on your table in about an hour. This method will also work with a larger chicken, but cooking time will need to be increased. You may adjust all seasonings to taste. If you are not a lemon..."

Ingredients: fresh ground black pepper, garlic powder...

"Scalding the turkey makes for a very nice moist turkey. I have been doing this method for over 25 years. Cooking time shown in the method is for a 16 pound stuffed turkey."

Ingredients: pepper, extra virgin olive oil...

"from Alton Brown's show. Brining the bird is the key to moist meat. Made this again this year, only brined in just water instead of stock to save some dough. Again, the bird turned out perfect. Growing up, I hated white meat because it was always dry and grinding on your teeth ;-), now I love white meat. Cook time includes the brining time."

Ingredients: cinnamon sticks, ice water...

"NOTE...THE INTERNAL TEMPERATURE NOT THE TIME IS YOUR BEST GUARANTEE FOR DONENESS so for a perfectly cooked prime rib roast invest in a meat thermometer and you will never go wrong with this recipe! --- if desired you may omit the au jus and just serve the roast, I prefer to make the au jus especially if I am serving this at a holiday table --- use..."

Ingredients: prime rib roast, fresh ground black pepper...

"Allow 12 - 18 hours for the turkey to marinate in the brine. It's worth the wait as this process always assures a moist, flavorful turkey."

Ingredients: fresh coarse ground black pepper, fresh thyme...

"If you want to wow your guests for the Holidays this will do it."

Ingredients: coconut, eggs, evaporated milk...

"Here you will find easy step-by-step instructions that will result in the best juiciest turkey you will ever have! cooking the turkey breast-side down will create a tender juicy turkey without brining or using other methods --- if you are stuffing the turkey you will need approximately 8 cups of prepared stuffing for an 18-pound turkey --- the cooking..."

Ingredients: fresh ground black pepper, whole turkey...

"This recipe has grown a few strapping boys and delighted even the pickiest gal in the bunch. Our home is always full to overflowing on Thanksgiving and Christmas. This is the one recipe that is a "must" even if we don't do turkey. This has evolved over the years to try to hit everyone's preferences. It's my own invention! It tastes..."

Ingredients: fresh mushrooms, mild ground sausage...

"How sweet it is!!! The original recipe in a community cookbook specifies 400F and I haven't had any problems - but I need a new stove; however, I've decreased the temperature to 350F based on the comments & suggestions from Zaar chefs."

Ingredients: pepper, garlic, liquid honey...

"I just purchase a small bag of baby carrots and use the whole bag for this, or use regular peeled carrots cut into about 2-inch chunks. Try to use a good quality olive oil for this. After you have been making this for a while you will know just how much to adjust your salt and garlic, the amounts listed are about the amounts I use when I make this,..."

Ingredients: coarse salt, fresh ground black pepper...

"This process is so very easy. No peeling! Take a look!
Squash is great for pureeing, roasting and baking. Once cooked and pureed, it can be used in soups, main dishes, vegetable side dishes, even breads, muffins, custards and pies.
The skin has many nutrients so go ahead and use it. Or peel and discard. But you will never know it's in..."

Ingredients: winter squash, pumpkin, salt...

"The wonderful flavour infusion of garlic, thyme & balsamic vinegar in your basic veggies!"

Ingredients: white potatoes, fresh ground pepper...

"Roast wholesome squash in larger chunks with maple syrup for Easter dinner or with chicken at any time. Goes beautifully with CORNISH HENS, ORIENTAL/CURRIED and Bok Choy. For additional servings, increase recipe for squash, maple syrup and seasonings logically."

Ingredients: dried thyme leaves, olive oil...

"Don't be afraid to roast these until golden brown that is what gives these flavor! --- you may use thinly sliced garlic cloves in place of the powder however I find that the sliced garlic tends to burn while cooking, the choice is up to you --- remember to remove the outer leaves on each brussels sprout and the sprouts should be completely dry or..."

Ingredients: fresh ground black pepper, garlic powder...