Seamstress said:I baked a 9 1/2 pound ham in my roaster this evening. The ham was wonderful! I followed the directions that came with the ham. I have a drop in stove (it's a bit smaller than regular stoves). The roaster just fit. I had about a 1/2" space or so all around the pan.
I got my roaster a few days ago. So, I haven't had a chance to make lasagne, the trio meats or baking a cake in it. I imagine you could just double your lasagne recipe. As for the cake I would say no more than two or three cake mixes. Actually three might be a bit too much. Try two to start off with.
Do you use two burners when you're cooking on the stovetop???
DZmom said:I've made Chili, Veggie Soup, Hamburger Helper, Roasts, Chickens, etc, etc. .
DZmom said:No recipes really. I just made my normal amounts. I have a 16qt Stock Pot that I make chili in. I've made the Chili and Veggie Soups in it for years. I normally make about 10 to 12 qts of Chili and Soup at a time. My DH takes it for lunch and I send some to the other managers at his store! They so LOVE me. Most of the other wives don't/can't cook so when I send it food they just devour it!
For Ham Helper I make 2 boxes at a time. I food save the leftovers since the hubby can't cook very many things. On nights that I have shows or meetings, he drops the frozen food saver bags in boiling water like those old boil-in the bag meals and Voila dinner is served!
With my chickens and roasts I just season them they way I want. I recently came across a recipe from Betty Crocker for Honey Poppy Seed Cornish Game Hens. I used regular sized chickens and just doubled the seasoning/sauce ingredients. SO DELICIOUS!! Those poor chickens didn't stand a chance. My MIL LOVED THEM!
adventurechef said:For Christmas Dinner I made a double batch of my Stuffing recipe in the roasting pan. We cooked the turkey (17lb) on the BBQ which left the roasting pan free.
Recipe for those who would like it:
Classic Bread Stuffing - Double Batch
1. cube 2 fat loaves of white bread & dry out overnight or for a few days in the roasting pan.
2. melt 1 cup butter, add 2 cups chopped onion (approx 2 medium onions) and 1 cup chopped celery (about 4 stalks) and cook until softened. (I guess you could use the roasting pan for this part on top of the stove - I had a very full stovetop and didn't have room)
3. in small bowl combine 2 teaspoons salt, 1/2 teaspoon pepper, 4 teaspoons of poultry seasoning, and a couple springs of fresh herbs (sage, rosemary, savoury, thyme, margoram, etc.).
4. pour onion mixture into breadcrumbs and toss. Add spice mixture and toss to distribute spices around. Add 4 cups hot water (or broth) for a moister dressing.
5. cover with tinfoil and cook for 45-50 minutes at 400F. For crispy top take off tinfoil for last 10-15 minutes.
Notes: this same recipe can be used to stuff a bird. Half the recipe will make enough for an 8-10lb turkey.
For Thanksgiving we BBQ'ed our turkey too, except it was too large for the rotisserie so we ended up putting our 22lb turkey in the roasting pan on top of the grill for the last 3 hours. The one drawback - cooking the bird this way left no juices in the pan for gravy.
All the best for New Years!
its_me_susan said:Have you seen the trio of meats ad on consultant's corner yet?