Everyday Cooking Recipes

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Roasted Vegetables Ready Time: 2 Hrs "Succulent roasted vegetables with a sweet and smoky, herby taste. Good for a main course with noodles or rice, or as a side dish."

Roasted Vegetables Ready Time: 55 Min "A casserole dish of seasonal vegetables that is so easy to prepare. It can be made a day ahead - just reheat before serving. Lemon juice can be substituted for balsamic vinegar, and you can use baking potatoes if you don't have any Yukon Golds on hand."

Roasted Vegetables and Puff Pastry Ready Time: 50 Min "This is a quick and easy favorite. You can roast whatever vegetables you like, the ones listed here are just a suggestion to get you started."

Roasted Vegetables with Dip Ready Time: 30 Min "'These colorful vegetables and zippy dip taste so good it never occurs to my family that they're eating something nutritious and low in fat,' remarks Melinda Sheridan of Pittsburg, Kansas."

Roasted Veggie Pasta Ready Time: 30 Min "Wonderful rustic Italian style pasta dish! Meal can be dressed up or down with accompaniments to this tasty pasta."

Roasted Veggie Platter Ready Time: 30 Min "'This combination of colorful vegetable is so good when baked in the oven,' assures Margaret Allen of Abingdon, Virginia. 'They make a lovely presentation when threaded on skewers before roasting, too,' she notes."

Robert E. Lee's Orange Pie Ready Time: 1 Hr "Zesty orange custard topped with fluffy meringue. This is such an old recipe. Hope you like it."

Robey's Blue Crab Deviled Eggs Ready Time: 1 Hr 45 Min "Any Robey Family special occasion is marked by the MUST have blue devils, including all weddings, Easter, Xmas & Summer feasts. Were from Va. so it's a custom by the Bay!!!"

Robust Garlic Baked Chicken Ready Time: 1 Hr 10 Min "A juicy, baked chicken recipe that INFUSES the chicken with the deep and complementary flavors of rosemary, garlic and lemon."

Robust Marinated Steak Ready Time: 20 Min "'Any time is a good time to fire up the grill and toss on a steak that has soaked up this great marinade,' notes Betty Ann Ewert of Arlington, Minnesota. 'One of our stock car racing buddies came up with the recipe, and we use it often.'"