Q Kitchen

🍂 Autumn Feast Menu 🦆 Main Dishes Roast Duck with Orange Glaze Ingredients: 1 whole duck (5–6 lb) ½ cup orange juice ¼ cup honey 2 tbsp soy sauce Fresh rosemary Instructions: Score duck skin and roast at 375°F for 1½ hours. Brush with glaze and roast 30 minutes more until golden. Garnish with orange slices and rosemary. Garlic Herb Beef Roast Ingredients: 3 lb beef roast 4 garlic cloves 2 tbsp olive oil Thyme, salt, pepper Instructions: Rub roast with oil, garlic, and herbs. Sear, then roast at 350°F for 1½ hours. Rest 10 minutes before slicing. 🥗 Sides Roasted Brussels Sprouts Ingredients: 1 lb Brussels sprouts Olive oil, garlic, salt Instructions: Toss with oil and garlic. Roast at 400°F for 25 minutes until crisp. Savory Sausage Dressing Ingredients: 8 cups bread cubes 1 lb sausage Celery, onion, broth Instructions: Sauté sausage and vegetables. Mix with bread and broth, bake at 350°F for 30 minutes. Skillet Cornbread Ingredients: 1 cup cornmeal 1 cup flour 1 cup buttermilk 1 egg...

That image is a gorgeous autumn feast — perfect for a cozy family dinner or a holiday gathering. Here’s a menu inspired by what’s shown, complete with approachable recipes for each dish: 🍖 Main Courses 1. Herb-Crusted Rack of Lamb Ingredients: 1 rack of lamb (8 ribs) 2 tbsp Dijon mustard 2 tbsp olive oil 2 tbsp chopped rosemary 2 tbsp chopped thyme Salt and pepper Instructions: Preheat oven to 425°F (220°C). Rub lamb with mustard, herbs, salt, and pepper. Sear in a hot skillet for 2–3 minutes per side. Roast for 20–25 minutes until medium-rare. Rest 10 minutes before slicing. 2. Classic Pot Roast with Vegetables Ingredients: 3 lb chuck roast 1 onion, 4 carrots, 4 potatoes 2 cups beef broth 2 tbsp tomato paste 1 tbsp Worcestershire sauce Instructions: Brown roast in a Dutch oven. Add vegetables, broth, tomato paste, and Worcestershire. Cover and simmer 3 hours until tender. Serve with pan juices as gravy. 🥔 Sides 3. Creamy Mashed Potatoes with Butter Well Ingredients: 2 lb russet pota...

Juiciest Roast Chicken Ingredients 1 tbsp + 2 tsp (25 mL) olive oil, divided 1 tbsp (15 mL) all-purpose flour ½ tsp (2 mL) garlic powder ½ tsp (2 mL) paprika ½ tsp (2 mL) salt ¼ tsp (1 mL) coarsely ground black pepper ¼ tsp (1 mL) dried thyme leaves 1   whole chicken, giblets removed (4-5 lbs. (1.8-2.25 kg)  Optional: Lemon and red onion wedges Directions Preheat the oven to 400°F (205°C). Combine 1 tbsp (15 mL) oil, flour, garlic powder, paprika, salt, black pepper, and thyme in a small bowl and mix well. For the chicken, tie the ends of the legs together with cotton string. Lift the wing tips up toward the neck, then tuck them under the back of the chicken. Brush the Fully Glazed Deep Covered Baker with the remaining oil. Place the lemon and red onion wedges (if using) in the baker. Brush the outside of the chicken with the seasoning mixture. Place the chicken, breast side up, in the baker. Roast, uncovered, for 70-75 minutes or until a thermometer registers 165°F (74°...