roaster oven recipes

- 4 lbs of pork back ribs
- 1 packet of Sazon Goya
- 1 tbs of Adobo Goya
- 1/2 tbs oregano
- 1 tsp black pepper
- 1 tsp minced garlic
- 2 tbs brown sugar
- 1 tsp Smuckers Apricot Preserves
- 1/2 c orange juice
- 1 1/2 c hickory smoked bbq sauce

- 3 tablespoons water
- 2 cloves garlic, minced
- 1 pound cooked, shredded chicken breast meat
- 1/4 cup chili powder
- 4 tablespoons olive oil, divided
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 6 (10 inch) flour tortillas
- 1/2 cup chopped onion
- 1 cup refried beans
- 2 cups salsa

- 1 teaspoon sesame oil
- 2 teaspoons canola oil
- 6 egg whites
- 3 eggs
- 2 (3 ounce) packages ramen noodles
- 2 tablespoons reduced-sodium soy sauce
- 1 (8 ounce) package sliced fresh mushrooms
- 1/2 cup thinly sliced celery
- 2 tablespoons minced gingerroot
- 4 tablespoons green onions, thinly sliced, divided
- 1/2 teaspoon sugar
- 1/2 teaspoon salt

- 1/3 cup white vinegar
- 6 (8-ounce) chicken breast halves, bone-in
- 1/2 cup water
- 3 tablespoons brown sugar
- 1/3 cup chopped onion
- 1/4 teaspoon salt
- 1 teaspoon ground mustard
- 1/8 teaspoon pepper
- 1 tablespoon Worcestershire sauce
- 3/4 cup ketchup

- 1/2 tablespoon hot pepper sauce
- 2 cloves garlic, pressed
- 1 tablespoon Worcestershire sauce
- 1 tablespoon butter
- 1/2 lemon, sliced into rounds
- 1 (12 fluid ounce) can or bottle beer
- 2 (8 ounce) cans diced tomatoes with juice
- 1 cup thinly sliced onions
- 1/4 teaspoon salt
- 1 tablespoon salt
- 1 cup ketchup
- 1 tablespoon white vinegar
- 1 1/2 cups water
- 3 tablespoons molasses
- 3 tablespoons vegetable oil
- 1 tablespoon prepared mustard
- 5 pounds pork spareribs

- 3/4 pound boneless beef chuck roast - cut into 1 inch cubes
- 3/4 cup chopped onion
- 2 medium carrots, cut into 1 inch pieces
- 1 1/4 cups water
- 3/4 teaspoon salt
- 1/4 teaspoon dried basil
- 1 tablespoon vegetable oil
- 1 (10.75 ounce) can condensed tomato soup, undiluted
- 2 medium potatoes, peeled and diced
- 2 tablespoons all-purpose flour
- 1/8 teaspoon pepper

- 1/4 cup water
- 2 tablespoons cornstarch
- 6 boneless, skinless chicken breast halves
- 2 tablespoons grated Parmesan cheese
- 1/2 cup fresh or frozen cranberries
- 1/2 cup orange juice
- CRANBERRY ORANGE SAUCE:
- 1/2 cup honey
- 1 cup water, divided
- 1 garlic clove, minced
- HONEY MUSTARD SAUCE:
- 1/4 cup prepared mustard
- 1/4 cup sugar
- 1 cup Italian bread crumbs
- 2 teaspoons cornstarch
- 1/4 cup vegetable oil

- 1/2 teaspoon dried basil
- 2 medium carrots, sliced
- 2 celery ribs, sliced
- 2 teaspoons salt
- 2 medium onions, chopped
- 1 cup chicken broth
- 1/2 teaspoon pepper
- 1 cup water
- 1 (3 pound) broiler-fryer chicken, cut up

- 1 cup shredded Cheddar cheese
- 8 eggs
- 1 tablespoon dried minced onion
- 1 cup diced fully cooked ham
- 1/2 teaspoon seasoned salt
- 2 cups frozen shredded hash brown potatoes
- 1 cup milk