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Rotisserie Recipe Collection

Last post Jun 25, 2011 9:36 PM by klm525 . 220 replies.


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  • Rotisserie Recipe Collection
    Got a new cookbook. I love cooking in my Rotisserie! These may be nice for summer when you don't want to turn on the big oven as well.
    False
  • RE: Rotisserie Recipe Collection
    * Exported from MasterCook *

    Breaded Sea Scallops

    Recipe By :Ron Popeil
    Serving Size : 0 Preparation Time :0:00
    Categories : Appetizers

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 cup flour
    1 tablespoon paprika
    1 teaspoon salt
    1 teaspoon freshly ground pepper
    1 teaspoon garlic powder
    1 egg -- beaten
    1 cup milk
    1 cup plain dry breadcrumbs
    21 sea scallops
    Tartar sauce or cocktail sauce

    Combine flour, paprika, salt, pepper and garlic powder in a shallow dish. Whisk egg and milk together in a shallow bowl. Place breadcrumbs in a third dish. Dredge scallops in flour mixture, then dip in egg and finally coat well with breadcrumbs. Place in the greased basket and rotate for about 20 minutes or until just cooked through and firm. Serve with choice of sauce.

    Source: "Rotisser & BBQ Recipe Collection"
    Copyright: "1998 In Your Kitchen Books"
    Yield: "21 scallops"
    False
  • RE: Rotisserie Recipe Collection
    * Exported from MasterCook *

    Bruschetta

    Recipe By :Ron Popeil
    Serving Size : 0 Preparation Time :0:00
    Categories : Appetizers

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    4 (1 inch thick) slices Italian or French bread
    2 cloves garlic -- mind
    6 tablespoons olive oil -- divided
    3 large tomatoes -- seeded and chopped
    2 tablespoons minced fresh basil
    1 tablespoon balsamic or red wine vinegar
    Salt and pepper -- to taste

    Combine garlic and 4 tablespoons olive oil in a small bowl. Let stand several hours to flavor the oil. Toss together the tomatoes, basil, remaining garlic, oil, balsamic or red wine vinegar, and salt and pepper to taste. Let stand at room temperature for 30 to 60 minutes. Brush the oil on both cut sides of the bread. Place bread in the basket and rotate until bread is toasted, about 10 minutes. Remove bread to a serving plate and cut in half on the diagonal. Mound the tomato salad on the bread and serve immediately.

    Source: "Rotisser & BBQ Recipe Collection"
    Copyright: "1998 In Your Kitchen Books"
    Yield: "8 pieces"
    False
  • RE: Rotisserie Recipe Collection
    * Exported from MasterCook *

    Cajun Chicken Wings

    Recipe By :Ron Popeil
    Serving Size : 0 Preparation Time :0:00
    Categories : Appetizers

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    14 chicken drumettes
    4 tablespoons melted butter
    Cajun-Creole Spice Rub -- (see Recipe)

    Wash and thoroughly dry the chicken drumettes. Dip chicken in melted butter to coat thoroughly and then coat well with Cajun-Creole Rub. Rotate the chicken wings in the Flat Standard Basket for 45 minutes or until they are browned and cooked through.

    Source: "Rotisserie & BBQ Recipe Collection"
    Copyright: "1998 In Your Kitchen Books"
    Yield: "14 drumettes"
    False
  • RE: Rotisserie Recipe Collection
    * Exported from MasterCook *

    Eggplant Caviar

    Recipe By :Ron Popeil
    Serving Size : 0 Preparation Time :0:00
    Categories : Appetizers

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 large eggplant
    3 tablespoons olive oil -- divided
    1 medium tomato -- seeded and chopped
    1/4 cup diced green onions
    1/2 cup diced green or yellow bell pepper
    3 tablespoons sliced black ripe olives
    1 1/2 tablespoons fresh lemon juice
    Salt and pepper -- to taste
    Warmed pita bread wedges

    Cut the eggplant in half lengthwise and brush the cut surfaces with 1 tablespoon olive oil. Place in basket and rotate for 30 to 40 minutes or until the eggplant is very soft. Scrape the eggplant pulp out of the skin into a bowl. Chop the eggplant pulp and stir in the remaining 2 tablespoons olive oil, tomato, green onions, bell pepper, olives, lemon juice, salt and pepper to taste. Serve with pita wedges.

    Source: "Rotisserie & BBQ Recipe Collection"
    Copyright: "1998 In Your Kitchen Books"
    Yield: "2 cups"
    False
  • RE: Rotisserie Recipe Collection
    * Exported from MasterCook *

    Mahogany Chicken Wings

    Recipe By :Ron Popeil
    Serving Size : 0 Preparation Time :0:00
    Categories : Appetizers

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1/4 cup honey
    3 tablespoons soy sauce
    2 tablespoons Hoisin sauce
    1 teaspoon grated orange rind
    1 clove garlic -- minced
    14 chicken drumettes (or 10 chicken wings)

    In a food storage bag or a glass, plastic or stainless bowl combine the honey, soy sauce, Hoisin sauce, orange rind and garlic. Blend well. Wash and thoroughly dry the chicken wings and add to the marinade. Seal the bag or bowl and refrigerate for 6 hours or overnight, turning occasionally. Remove the wings from the marinade reserving the marinade for basting. Rotate the chicken wings in the Flat Standard Basket for 45 minutes or until they are browned and cooked through, basting with reserved marinade during the last 10 minutes.

    Source: "Rotisserie & BBQ Recipe Collection"
    Copyright: "1998 In Your Kitchen Books"
    Yield: "10 to 14 wings or drummettes"
    False
  • RE: Rotisserie Recipe Collection
    * Exported from MasterCook *

    Martini Shrimp

    Recipe By :Ron Popeil
    Serving Size : 8 Preparation Time :0:00
    Categories : Appetizers

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1/2 cup dry vermouth
    1/4 cup olive oil
    1/4 cup chopped onion
    1/4 cup lemon juice
    2 tablespoons chopped fresh parsley
    1 tablespoon white wine
    Worcestershire sauce
    2 cloves garlic -- minced
    1/2 teaspoon salt
    1/2 teaspoon pepper
    2 pounds extra-large shrimp -- cleaned

    In a shallow glass or stainless steel bowl stir together the vermouth, olive oil, onion, lemon juice, fresh parsley, white wine, Worcestershire, garlic, salt and pepper Toss the shrimp in the marinade. Cover and refrigerate for up to 4 hours. Skewer shrimp and rotate for 15 minutes or until shrimp turn bright orange in color. Remove skewers from the gear wheels and slide the shrimp off onto serving plates.

    Source: "Rotisserie & BBQ Recipe Collection"
    Copyright: "1998 In Your Kitchen Books"
    False
  • RE: Rotisserie Recipe Collection
    * Exported from MasterCook *

    Pork Satay with Peanut Sauce

    Recipe By :Ron Popeil
    Serving Size : 6 Preparation Time :0:00
    Categories : Appetizers

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    Marinade:
    1 tablespoon brown sugar
    1 tablespoon curry powder
    2 tablespoons crunchy peanut butter
    1/2 cup soy sauce
    1/2 cup freshly squeezed lime juice
    2 cloves garlic -- minced
    Pork:
    2 pork tenderloins (about 1-1/2 to 2 pounds total)
    Peanut Dipping Sauce -- (see Recipe)

    For the marinade, combine the brown sugar, curry powder, peanut butter, soy sauce, lime juice and garlic in a shallow dish. Trim the pork of all fat and silverskin. Cut pork into 1-inch cubes. Place the pork in the marinade and let stand for 2 to 8 hours, covered, in the refrigerator. When ready to rotate, thread pork on skewers. Rotate the kebobs for 25 to 30 minutes or until cooked to desired doneness. Remove pork to serving plates. Place the Peanut Dipping Sauce in the warming tray in the lower position. Serve sauce warm with pork.

    Source: "Rotisserie & BBQ Recipe Collection"
    Copyright: "1998 In Your Kitchen Books"
    False
  • RE: Rotisserie Recipe Collection
    * Exported from MasterCook *

    Roasted Eggplant Dip with Fresh Dill

    Recipe By :Ron Popeil
    Serving Size : 0 Preparation Time :0:00
    Categories : Appetizers

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 large eggplant
    2 tablespoons olive oil -- divided
    1 tablespoon fresh lemon juice
    1 clove garlic -- minced
    1 to 2 tablespoons minced fresh dill weed
    Salt and pepper -- to taste
    Paprika
    Warmed pita bread wedges

    Cut eggplant in half lengthwise and brush cut surfaces with 1 tablespoon olive oil. Place in basket and rotate for 30 to 40 minutes or until the eggplant is very soft. Scrape the eggplant pulp out of the skin into a food processor or blender container. Add the remaining 1 tablespoon olive oil, the lemon juice, garlic and dill. Season to taste with salt and pepper. Sprinkle with paprika and serve with pita wedges.

    Source: "Rotisserie & BBQ Recipe Collection"
    Copyright: "1998 In Your Kitchen Books"
    Yield: "2 cups"
    False
  • RE: Rotisserie Recipe Collection
    * Exported from MasterCook *

    Roasted Garlic Cheese Toasts

    Recipe By :Ron Popeil
    Serving Size : 0 Preparation Time :0:00
    Categories : Appetizers

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    2 tablespoons olive oil
    12 (1/4 inch thick) slices baguette
    1/2 cup freshly grated Parmesan cheese
    2 heads Roasted Garlic -- (see Recipe)
    2 tablespoons minced chives

    Brush one side of the baguette slices with olive oil and dip into grated Parmesan. Arrange bread in greased basket and rotate until bread is crisp, about 8 to 10 minutes. Squeeze roasted garlic from bulb and mash well. Spread garlic on the toasts and top with chives. Serve as appetizers or with soup or salad.

    Source: "Rotisserie & BBQ Recipe Collection"
    Copyright: "1998 In Your Kitchen Books"
    Yield: "12 pieces"
    False
  • RE: Rotisserie Recipe Collection
    * Exported from MasterCook *

    Roasted Garlic Dip

    Recipe By :Ron Popeil
    Serving Size : 0 Preparation Time :0:00
    Categories : Appetizers

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 bulb Roasted Garlic -- (see Recipe)
    1/2 cup plain yogurt
    1 tablespoon chopped fresh chives or green onions
    Salt and pepper -- to taste
    Vegetables, chips or crackers

    Squeeze garlic from bulb and mash. Stir in yogurt, mayonnaise, chives, salt and pepper to taste. Mix well. Refrigerate, covered, for 2 to 3 hours before serving. Serve with vegetables, chips or crackers for dipping.

    Source: "Rotisserie & BBQ Recipe Collection"
    Copyright: "1998 In Your Kitchen Books"
    Yield: "1 cup"
    False
  • RE: Rotisserie Recipe Collection
    * Exported from MasterCook *

    Roasted Red Bell Pepper Dip

    Recipe By :Ron Popeil
    Serving Size : 0 Preparation Time :0:00
    Categories : Appetizers

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    3 large red bell peppers
    1 green onion -- cut into 1-inch pieces
    1 1/2 tablespoons lemon juice
    1 cup whipped cream cheese
    Baguette slices

    Cut the peppers into quarters and remove the seeds. Place peppers in basket and rotate for 20 minutes or until nicely browned. Remove peppers and place in a paper bag for 10 minutes to steam. Peel off skins. Place peeled peppers, green onion and lemon juice in the food processor; puree. Add the cream cheese and pulse to mix in. Transfer to a bowl, cover and refrigerate for at least one hour and up to 2 days. Serve to spread on baguette slices.

    Source: "Rotisserie & BBQ Recipe Collection"
    Copyright: "1998 In Your Kitchen Books"
    Yield: "2 cups"
    False
  • RE: Rotisserie Recipe Collection
    * Exported from MasterCook *

    Roasted Spicy Chicken Quesadilla Wedges

    Recipe By :Ron Popeil
    Serving Size : 8 Preparation Time :0:00
    Categories : Appetizers

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1/2 recipe Pollo Asado -- (see Recipe)
    8 (10 inch) flour tortillas
    2 tablespoons vegetable oil
    1 cup grated medium sharp cheddar cheese
    1 cup grated Monterey Jack cheese
    1/2 cup crumbled goat cheese
    3 tablespoons chopped fresh cilantro

    Prepare chicken as directed and cool slightly. Cut chicken into small shreds or cubes. Brush one side of each tortilla with oil. Lay 4 of the tortillas, oil side down, on a baking sheet. Divide chicken evenly over the tortillas. Top with cheese and cilantro. Next, lay the remaining 4 tortillas, oil side up, on top. Wrap well and refrigerate until ready to cook. Preheat oven to 400'. Bake the quesadillas until crispy and browned, about 12 to 15 minutes. Cut each into six wedges and serve hot or warm.

    Source: "Rotisserie & BBQ Recipe Collection"
    Copyright: "1998 In Your Kitchen Books"
    False
  • RE: Rotisserie Recipe Collection
    * Exported from MasterCook *

    Roasted Vegetable Salsa

    Recipe By :Ron Popeil
    Serving Size : 0 Preparation Time :0:00
    Categories : Appetizers

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 medium red onion -- peeled and halved crosswise
    1 red bell pepper -- quartered and seeded
    1 green bell pepper -- quartered and seeded
    2 jalapeno chilies -- halved and seeded
    2 tablespoons olive oil
    2 large tomatoes -- seeded and chopped
    1 teaspoon chili powder
    1/8 teaspoon ground cumin
    1 tablespoon fresh lime juice
    Salt -- to taste
    Tortilla chips

    Brush onion, bell peppers and jalapenos with the olive oil. Place in the basket and rotate for 15 to 20 minutes or until vegetables are tender. Remove vegetables from basket and coarsely chop. Toss chopped vegetables with tomatoes, chili powder, cumin, lime juice and salt to taste. Let stand at room temperature for 30 minutes before serving with chips for dipping.

    Source: "Rotisserie & BBQ Recipe Collection"
    Copyright: "1998 In Your Kitchen Books"
    Yield: "2 cups"
    False
  • RE: Rotisserie Recipe Collection
    * Exported from MasterCook *

    Ron's Spicy Chicken Wings

    Recipe By :Ron Popeil
    Serving Size : 0 Preparation Time :0:00
    Categories : Appetizers

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    2 eggs -- slightly beaten
    1 tablespoon water
    1 cup plain dry breadcrumbs
    2 tablespoons Dijon mustard
    1 tablespoon lemon pepper
    1 teaspoon cayenne pepper
    14 chicken drumettes (or 10 chicken wings)

    Combine eggs and mustard in a flat dish. Toss together the breadcrumbs, lemon pepper and cayenne pepper in another flat dish or on a sheet of waxed paper. Wash and thoroughly dry the chicken wings. Dip chicken in the egg to coat well and then dredge in the breadcrumbs to make a thick crust. Rotate the chicken wings in the 1-inch basket for 45 minutes or until they are browned and cooked through.

    Source: "Rotisserie & BBQ Recipe Collection"
    Copyright: "1998 In Your Kitchen Books"
    Yield: "10 to 14 wings or drummettes"
    False