Ingredient: garlic, minced

Beef Noodle Stir Fry

The concept of combining beef, noodles, and stir-frying is a natural result of the widespread availability of these ingredients and the efficiency of the cooking method in Chinese cuisine. Specific ‘beef noodle stir-fry’ recipes vary widely by region, reflecting a long history of culinary evolution rather than a single point of origin. 

Udon noodles are used in beef stir-fry because their thickness allows them to soak up large amounts of stir-fry sauce, ensuring every bite is full of flavor. The noodles have a satisfyingly chewy and ‘meaty’ texture that holds up well to high heat and makes them excellent at absorbing flavorful sauces without becoming soggy. Because they are thick and filling, they make a very satisfying base for a beef stir-fry, especially when combined with other ingredients like vegetables and protein.

Many udon noodles, particularly frozen versions, are pre-cooked and can be added to the stir-fry with minimal preparation, making them a great option for quick weeknight meals. 

This is an easy version of beef noodle stir fry, but the taste is really good!

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 Beef Noodle Stir Fry
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Course Main Dish
Cuisine Chinese
Keyword beef noodle stir fry
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Sauce
Other Ingredients
Course Main Dish
Cuisine Chinese
Keyword beef noodle stir fry
Servings
Ingredients
Sauce
Other Ingredients
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Instructions
Sauce
  1. In a small bowl, whisk together soy sauce, oyster sauce, brown sugar, ginger, garlic, sesame oil, red pepper flake & ground black pepper; set aside.
Stir Fry
  1. In a large pot of boiling water, cook udon noodles according to package instructions; drain well.
  2. Heat olive oil in a large skillet over medium high heat. Add beef & onions. Cook, flipping once, until browned, about 3-4 minutes; set aside.
  3. Stir in mushrooms, broccoli & carrots to the skillet. Cook, stirring frequently, until tender, about 3-4 minutes. Stir in udon noodles, beef & soy sauce mixture until well combined, about 2-3 minutes.
  4. Serve immediately.
Recipe Notes

Udon noodles are a type of thick, chewy Japanese noodle made from wheat flour, water, and salt.

Egg Roll Soup

Egg roll soup is a modern culinary creation that reimagines the flavors of a traditional Chinese American egg roll in a deconstructed, liquid form, aiming to capture the flavor profile of the fried appetizer (typically cabbage, carrots, and pork or sausage) without the labor-intensive wrapping and deep-frying process.

The North American egg roll itself was invented in New York City in the early 1930s as a variation of traditional Chinese spring rolls. While some traditional, Chinese-influenced soups use similar ingredients (like egg drop soup), egg roll soup specifically mimics the savory, cabbage-heavy filling of the North American-born fried egg roll. 

The soup gained popularity in the 2010s as part of the ‘deconstructed’ food movement and the rise of specialty diets like Paleo, Keto, and Whole30. Just as modern egg rolls often contain no egg in the filling, egg roll soup rarely includes eggs, instead focusing on the savory-umami profile created by sesame oil, garlic, and ginger. To mimic the crunch of the missing wrapper, many versions are topped with fried wonton strips or crispy noodles.

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 Egg Roll Soup
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Keyword egg roll soup
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Course Main Dish
Cuisine Chinese
Keyword egg roll soup
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Instructions
  1. In a large pot, heat vegetable oil over medium heat. Add the ground pork (or chicken) & cook until browned, breaking it up with a spoon.
  2. Add the onion, garlic & grated ginger to the pot. Sauté for 2-3 minutes, until fragrant & the onion is softened.
  3. Stir in the shredded cabbage & carrots, cooking for an additional 2 minutes until the vegetables begin to soften.
  4. Pour in the chicken broth, soy sauce, rice vinegar, sesame oil & black pepper. Bring the soup to a simmer over medium heat.
  5. If desired, add red pepper flakes for a spicy kick. Simmer the soup for 10-15 minutes until the vegetables are tender & flavors are well combined.
  6. Serve hot, garnished with sliced green onions.

Chicken Thigh Wellington w/ Mushrooms & Sun-Dried Tomatoes

Today, March 24, is the birthday of my brother, Tony. The only son in the family, it seemed quite unique that his birthday came in the middle of the same week as my parents birthdays.

The chicken thigh Wellington with mushrooms and sun-dried tomatoes is a modern, Mediterranean-inspired twist on the classic Beef Wellington, evolving from a formal 19th-century British dish into a more accessible, flavorful home-cooked meal.

While early chicken Wellingtons used breast, the shift to chicken thighs (as in this specific version) is a modern culinary move aimed at maximizing flavor and moisture. Thighs are more forgiving, ensuring a juicier filling than often-dry chicken breasts, particularly when baked in pastry. 

Mushrooms are a foundational element of a Wellington, adding savory ‘meatiness’ to the chicken. The addition of sun-dried tomatoes highlights the ‘Mediterranean’ evolution of the dish. While drying tomatoes to preserve them is an ancient Greek and Italian practice, using sun-dried tomatoes in cream-based chicken dishes gained immense popularity in the late 1980s and 1990s as Italian-North American cuisine expanded.

The intense acidity and sweetness of sun-dried tomatoes cuts through the richness of the pastry and the earthy, savory, buttery mushrooms. Using Boursin Garlic & Fine Herbs in a Wellington acts as a shortcut for a decadent sauce. Instead of making a separate cream sauce, the cheese provides a pre-seasoned, creamy binder that melts inside the pastry. 

Today, this specific recipe is widely popular as a full-size Wellington or as individual pastry parcels, combing the luxury of a Wellington with the bold ‘shortcut’ flavors of Boursin and sun-dried tomatoes. 

Brion & I really enjoyed this meal, it was so flavorful as well as nice and moist.

‘HAPPY BIRTHDAY, TONY’!   Enjoy your day as we celebrate you with love.

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 Chicken Thigh Wellington w/ Mushrooms & Sun-Dried Tomatoes
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Course Main Dish
Cuisine European
Keyword chicken thigh wellington w/ mushrooms & sun-dried tomatoes
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Course Main Dish
Cuisine European
Keyword chicken thigh wellington w/ mushrooms & sun-dried tomatoes
Servings
SERVINGS
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Instructions
  1. In a saucepan, sauté shallots & garlic in 1 Tbsp oil over medium heat for 3 minutes or until softened. Place mixture in a bowl; add cheese & breadcrumbs. Stir until well coated; set aside.
  2. Heat remaining oil over medium-high heat in same saucepan & cook mushrooms & herbs de Provence for 5 minutes or until liquid starts to appear in saucepan. Add chicken thighs & cook, stirring for about 10 minutes or until chicken is no longer pink inside. Season with salt & pepper & add sun-dried tomatoes; set aside.
  3. Preheat oven to 425 F.
  4. On a floured surface, roll out pastry to a 16 x 12-inch rectangle; Place on a large piece of parchment paper. Spread mushroom mixture in center of pastry leaving about 4-inches on long sides & 2-inches on short sides. Top with chicken mixture. Brush edges with egg & fold up short sides. Top with chicken mixture. Brush edges with egg & fold up short sides over filling, then overlap 1 long side over filling & lift remaining pastry to reach pastry on top, overlapping slightly & pinch seam to seal. Brush all over with egg wash & let stand for 5 minutes to dry slightly.
  5. Bake for about 30 minutes or until golden brown & puffed. Let stand for 5 minutes before slicing.

Dublin Pub Chicken

Dublin Pub Chicken, a hearty and flavorful dish, that has evolved over time, drawing inspiration from traditional Irish cuisine and the cozy ambiance of Dublin’s historic pubs.

Like many classic pub dishes, Dublin pub chicken likely started as a simple, rustic meal. Over time, cooks and chefs in Dublin’s pubs experimented with flavors, seasonings, and cooking techniques. The dish evolved to incorporate local ingredients and reflect the warm, convivial atmosphere of traditional Irish pubs.

Dublin pub chicken typically features roasted chicken atop a bed of healthy vegetables and is served in large bowls. 

Being someone who relates to the ‘taste of a memory’, I can only imagine anyone tasting this meal in a Dublin pub on a cool fall evening would come away with just that.

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 Dublin Pub Chicken
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Course Main Dish
Cuisine European
Keyword Dublin pub chicken
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Chicken Thighs
Bacon / Vegetables
Course Main Dish
Cuisine European
Keyword Dublin pub chicken
Servings
Ingredients
Chicken Thighs
Bacon / Vegetables
Votes: 1
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Instructions
  1. Preheat oven to 375 F.
  2. Season chicken with salt, pepper, thyme & sage. Lightly sprinkle both sides with flour & set aside.
  3. Cut bacon into 1/2" pieces & add to frypan over medium high heat. Fry the bacon until crisp & rendered. Scoop bacon out of pan & allow to drain on paper towels.
  4. Add garlic to bacon drippings & cook 1 minute. Add seasoned/floured chicken to same frypan over medium high heat & allow to brown, about 3-4 minutes. Turn over & cook an additional 3-4 minutes. Remove from pan.
  5. Add shallots, potatoes & carrots to frypan & allow to caramelize over medium high heat, about 3-4 minutes. Add chicken broth & cook 1 minute to deglaze pan.
  6. Add raw cabbage to large baking dish. Pour vegetables & broth over top of the cabbage & sprinkle with bacon bits. Top with chicken thighs & place in oven. Cook 50-60 minutes, until chicken registers 165 F. & vegetables are tender.

Bacon Chicken Alfredo Lasagna Roll

The aroma. The sizzle. The crackle. The taste. Bacon is a staple of so many menus, from diners to fine dining. Commonly featured in breakfast dishes and sandwiches, bacon has expanded its reach into our main course, desserts, cocktails and hors de oeuvres as well.

Bacon has a unique ability to evoke strong sensory memories. The aroma of sizzling bacon sizzling in the pan triggers a sense of comfort and anticipation, reminiscent of weekend breakfasts or family gatherings. The sound of bacon crackling in the pan and the sight of its golden-brown color further enhance the sensory experience. These sensory cues, combined with the indulgent taste, create a nostalgic connection for many people, reinforcing their love for bacon.

Bacon’s distinctive flavor is one of the primary reasons why people love it so much. The combination of smokiness, saltiness, and overall essence creates a taste sensation that is hard to replicate. The crispy texture adds a great crunch, while the fat contributes to its mouthwatering juiciness. Its ability to enhance both sweet and savory dishes makes it a go-to ingredient for cooks of all experience levels. 

This bacon chicken Alfredo lasagna roll is a unique and indulgent twist on the classic pasta dish. This recipe features layers of lasagna noodles, shredded chicken, chard, alfredo sauce, and cheese, all wrapped in crispy bacon. The bacon adds a smoky and savory flavor to the lasagna, while keeping it moist and tender. This decadent dish is perfect for special occasions or when you’re craving something extra delicious.

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 Bacon Chicken Alfredo Lasagna Roll
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Course Main Dish
Keyword bacon chicken alfredo lasagna roll
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Instructions
  1. Over a long sheet of saran wrap, lay 8 of the bacon strips down back to back. Lifting up every other strip, fold about 1-inch (2 cm) the bacon back on itself. Lay another slice of bacon perpendicular to the strips & fold the flaps back over the horizontal strip of bacon. Repeat with the rest of the bacon until a tight weave has formed. Set aside in the fridge.
  2. In a medium saucepan, add the butter & garlic over medium heat, cooking until aromatic, about 30 seconds.
  3. Add the cream, and bring to a boil. Add in the Parmesan, parsley, salt, & pepper, stirring constantly until the cheese has melted & there are no lumps remaining.
  4. Pour half of the mixture over the shredded chicken, reserving the other half to use a sauce in the end. Mix the chicken with the sauce until thoroughly combined.
  5. On a separate sheet of saran wrap, lay down the lasagna noodles, overlapping them slightly. Spread the chicken mixture over the noodles, making sure that you leave about a 1-cm (½ inch) gap at the bottom so the noodles have room to roll on themselves.
  6. Preheat oven to 400 F.
  7. Sprinkle the grated cheese evenly across the chicken, then spread the broccoli over the grated cheese.
  8. Lift the saran wrap up and over, causing the noodles to roll on themselves. Make sure to roll tightly until the entire thing has come together into a neat rolled bundle.
  9. Transfer the lasagna roll to the bottom of the bacon weave, & repeat the saran wrap rolling process until the bacon has tightly & completely wrapped the lasagna roll. Unwrap & transfer to a baking tray.
  10. Bake for about 25 minutes until the bacon is starting to get crispy but not too dark.
  11. Cool for about 15 minutes, then transfer the roll to a cutting board. Slice generous 1-inch (2 cm) thick portions, then serve with the remaining alfredo sauce.

Creamy Shrimp & Artichoke Hearts Gratin

Artichokes can be intimidating with their seemingly endless layers of tough leaves and spiked ends. Approaching these vegetables in their fresh form may demand a little know-how, but the nice thing is that today’s supermarkets often stock canned artichoke hearts, which eliminates most of the hard work and preparation.

A gratin is the term used for any dish that is topped with breadcrumbs, cheese or both and then baked until crisp and golden. This method of cooking is commonly used with potatoes, but can easily and equally deliciously, be used for a variety of different ingredients.

This particular gratin incorporates both shrimp and artichokes in a lemon béchamel sauce which complements the shrimp as well as the almost lemony flavor of the artichokes, resulting in a wonderfully creamy and bright tasting dish.

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 Creamy Shrimp & Artichoke Hearts Gratin
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Keyword creamy shrimp & artichoke gratin
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Course Main Dish
Cuisine American
Keyword creamy shrimp & artichoke gratin
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Instructions
  1. Preheat oven to 375 F.
  2. Drain the artichoke hearts & set aside.
  3. Generously sprinkle shrimp with Old Bay seasoning. In a large saucepan, heat 1 Tbsp of the butter & sauté the minced garlic & shrimp. When shrimp is almost cooked, remove from saucepan & set aside.
  4. In a medium-sized bowl, mix together the Gruyère cheese & fresh breadcrumbs; set aside.
  5. In the saucepan (used for cooking shrimp), over medium heat, add the remaining 1 Tbsp butter. Once melted, add the flour, whisking to create a roux.
  6. Slowly incorporate the milk, whisking all the while, to create a thick & creamy béchamel sauce. Stir in the fresh thyme, lemon zest, juice, & salt, then remove the sauce from the heat.
  7. Arrange artichoke hearts in bottom of an oven proof baking dish. Nestle shrimp in the spaces between artichoke hearts. Pour the lemony béchamel sauce over all & top with the Gruyère mixture & black pepper.
  8. Bake for 20-25 minutes until the artichoke mixture is bubbling & the top is golden & crisp. Serve hot.

Stuffed Gnocchi Bolognese

With origins dating back to ancient times, gnocchi hold a prominent place in Italian culinary history, where it has been passed down through generations as a cherished comfort food. Today, it continues to be an essential part of Italian cuisine, adopting different names depending on the origin.

Gnocchi (pronounced no-kee) are soft dumplings that may be made from wheat flour, rice, semolina, ricotta cheese, potatoes, or breadcrumbs.  Gnocchi are made throughout Italy, but the stuffed version is made mainly in the Piedmont region. The key to making delicate potato gnocchi is to add as little flour as possible but enough to keep the dough together. The filling should have a robust flavor so that it stands out from the potato dough. 

For our stuffed gnocchi today, I’m making an Asiago/ricotta filling served in a meaty Bolognese sauce. Yum!

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 Stuffed Gnocchi Bolognese
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Keyword stuffed gnocchi Bolognese
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Stuffed Gnocchi
Bolognese Sauce
Course Main Dish
Cuisine Italian
Keyword stuffed gnocchi Bolognese
Servings
Ingredients
Stuffed Gnocchi
Bolognese Sauce
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Instructions
Stuffed Gnocchi
  1. Boil the whole potatoes with their skins until you can easily pierce them all the way through (about 20-25 minutes, depending on the dimension of the potatoes), then wash them with cold water & remove the skin when they are still warm.
  2. Mash the potatoes while they are still warm & make sure there are no chunks; add a pinch of salt and ¾ of the flour. Mix well with your hands until a nice soft dough forms (but not sticky); if necessary, add some more flour. When the dough is ready, wrap it in plastic wrap and let it rest & cool for about 10-15 minutes. In a small dish, combine finely grated Asiago with ricotta cheese.
  3. Cut the dough into 3 or 4 parts, take 1 part and cover the rest with plastic wrap so it doesn't dry. Dust the cutting board with flour & roll the dough with your palm to make a long thick cord about 2 cm in diameter, then cut chunks 2 cm long.
  4. Roll each cube between your palms to make balls then press them on your palm to make a disc. With a teaspoon, place a small amount of cheese in the center of the disc and close it on itself (make sure to cover the cheese well and close all the holes), roll it again between your palm to make the ball smooth & set it aside on a clean cloth.
  5. Bring to boil a large pot of salted water then slowly drop the gnocchi in & cook until they float on the surface. Drain, reserving 1 cup of starchy water. In a pan melt the butter and carefully add the drained gnocchi to sauté a little bit. Remove from pan, place in a dish until Bolognese sauce is ready.
Bolognese
  1. Heat olive oil over medium heat in a large skillet. Add diced celery, carrot & onion. Cook until veggies are soft tender. Add ground beef & let cook, breaking it apart until fully browned. Season with Italian seasoning, salt, and pepper. Stir in garlic & cook until fragrant.
  2. Stir in tomato paste, crushed tomatoes, water or stock, bay leaves & crushed red pepper flakes. Bring to a simmer & cook for about 10 minutes, stirring occasionally. Remove bay leaves.
  3. Add cooked gnocchi to Bolognese sauce & stream in reserved gnocchi water as needed if the mixture is too thick. Cook for an additional minute or so, taste and adjust seasoning, if needed.
  4. Serve with freshly grated Parmesan.

Smoked Turkey w/ Guacamole & Monterey Jack Cheese Panini

In the fall of 2005, Brion & I spent a month in Rome where we rented a furnished apartment in a lovely hilltop neighborhood. This was our first trip to Italy so every morning we would choose a different destination for the day. It was relatively easy to get around the city by using the public transit system (Rome Termini is the city’s main transport hub). We paid 18 Euros for a 7-day pass, and you could use it as many times as you wished. To rent a car to see the sights of Rome would be an exercise in frustration or to say the least, taking your life in your hands. So many of its legendary sites are the original article that to see them is to fulfil a lifelong dream. In no other city can you see so much in such a short space of time and merely scratch the surface.

It was at that huge ‘Rome Termini’ station that we experienced our first panini sandwiches. Very often when we returned to the station after our day’s adventure, Brion & I would stop into one of the eating places and have something to eat. One day the person making our lunch asked if we wanted our sandwiches ‘grilled’. We were familiar with the basic grilled cheese sandwich but had never had them made as a grilled panini before. The taste was so incredibly good. Strange, how something as minor as a sandwich can be so memorable.

Paninis and their presses arrived in North America around 1956 but didn’t become mainstream until the 1970s and 1980s. Elevating the standard grilled cheese sandwich, paninis have become vessels for culinary creativity. It would be easy to assume a panini and a sandwich are the same—a panini is a sandwich—but not all sandwiches are paninis. So, what makes the panini stand out from the sandwich? Bread and pressing them in a hot grill give paninis their signature presentation and amazing taste. You can serve paninis for breakfast or lunch with limitless combinations for the perfect filling.  

One that really works for Brion & I, is this smoked turkey with guacamole & Monterey Jack cheese. I guess its because it combines contrasting textures and savory flavors … smoky, creamy and crunchy into a warm, satisfying meal.

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 Smoked Turkey w/ Guacamole & Monterey Jack CheesePanini
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Course Lunch
Cuisine Italian
Keyword smoked turkey & guacamole & Monterey Jack cheese paninis
Servings
PANINIS
Ingredients
Guacamole
Other Ingredients
Course Lunch
Cuisine Italian
Keyword smoked turkey & guacamole & Monterey Jack cheese paninis
Servings
PANINIS
Ingredients
Guacamole
Other Ingredients
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Instructions
Guacamole
  1. In a bowl, mash avocados & lime juice. Stir in garlic, onion & cilantro: blend well. Ser aside.
Paninis
  1. Slice red onion thinly. In a saucepan, add butter & heat to melt. Add onion & sprinkle with salt. Cook until onion has softened. Remove from heat & set aside.
  2. Slice cheese & butter one side of each slice of bread.
  3. With buttered sides down, Generously spread guacamole over the 4 slices of bread. Divide the turkey slices between 2 of the slices. Next, divide the cheese & place it on the turkey along with the red onion. Place the 2 remaining slices on top with the buttered side on the outside.
  4. Grill on panini maker until heated through & crispy on the outside. Serve.
Recipe Notes

If a panini grill is not available just use an ordinary skillet to get the job done!

Chicken & Rice Casserole

The one-dish chicken and rice casserole emerged in the 1950s and 1960s as a popular, economical and convenient meal. The history of this dish is closely tied to the marketing efforts of the Campbell’s Soup Company and the post-World War II desire for easy, time-saving meals. 

Campbells introduced its condensed cream of mushroom and chicken noodle soups in the 1930s. In the 1940s and 1950s, the company’s test kitchens began developing and promoting recipes that used their canned soups as a base, marketing them as time-saving ingredients for busy housewives. The canned soup provided a ready-made, creamy, and flavorful sauce that simplified meal preparation.

These types of casseroles became a staple of North American comfort food, especially popular at communal gatherings like church suppers, potlucks, and family reunions.

Today, the classic Campbell’s chicken and rice casserole remains a well-known recipe, though modern variations often use homemade sauces to avoid processed ingredients. 

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 Chicken & Rice Casserole
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Course Main Dish
Cuisine American
Keyword chicken & rice casserole
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Course Main Dish
Cuisine American
Keyword chicken & rice casserole
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Instructions
  1. Preheat oven to 350 F. Spray a 9 x 13-inch baking dish with cooking spray.
  2. In a large bowl, mix together rice, soups, onion soup mix, water, garlic, parsley & Worcestershire sauce.
  3. Pour mixture into prepared pan. Press chicken into mixture. Sprinkle with paprika, then cover tightly with foil paper.
  4. Bake 1 1/4 hours. Do NOT open cover during baking time.
  5. Sprinkle with fresh parsley for a garnish.
Recipe Notes
  • Instead of a whole chicken, use whatever pieces you wish either bone-in, skin-on or boneless/skinless, your choice. 

French Country Pate

HAPPY NEW YEAR’S EVE!

Pate, or pâté in French, can be a paste, loaf, or pastry type that is filled with ground meat from pork, beef, poultry, fish or from vegetables such as mushrooms. Pâté is commonly associated with French cuisine. However, variations of this dish exist worldwide.

Paté’s roots can be traced back to country sides of northern and central Europe, where it is believed to have developed as a means of preserving the meat of game that could not be kept fresh. In the 16th century, it became popular with French royalty, and in the 17th century, the first recorded pâtés appeared. At its core, pâté was a humble peasant dish, but over the years, French chefs experimented with the form by incorporating different ingredients, and eventually, baking it in pastry dough, or what we know as pâté en croute.

In France, pâté is considered a delicacy and is often served as an appetizer or snack. It is commonly enjoyed with bread and paired with wine or champagne. This dish has many different varieties, each with its unique flavor profile.

Most pâtés are considerably easier to make than you might think. It can be served hot or cold and is an essential requirement with any cheeseboard, served with a thin slice of crusty bread, toast or crackers, tiny pickles and mustard, or as a perfect dinner starter. 

Traditional country-style pâté is defined by its coarse texture and liberal seasoning, which includes onions, garlic and herbs and spices.

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 French Country Pate
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Course Finger Food Buffet
Cuisine French
Keyword French country pate
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Course Finger Food Buffet
Cuisine French
Keyword French country pate
Servings
Ingredients
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Instructions
  1. In 10-inch skillet, heat oil over medium-high heat 1 to 2 minutes or until hot. Add onion; cook 2 to 3 minutes, stirring occasionally, until onion begins to soften. Stir in herbs de Provence, garlic, salt and pepper; cook 2 minutes. Stir in wine. Increase heat to high; cook 2 to 3 minutes or until no liquid remains in skillet. Cool completely, about 10 minutes.
  2. Preheat oven to 350°F. In large bowl, mix beef, pork, bread crumbs, pine nuts, parsley, chives and cooled onion mixture until thoroughly combined. Shape into 5-inch-long loaf, packing mixture tightly to hold together. Wrap bacon around loaf to cover, with ends of bacon slices all on bottom of loaf.
  3. Place loaf, bacon seam side down, on rack in roasting pan. Bake 1 hour 15 minutes to 1 hour 25 minutes or until thermometer inserted in center of loaf reads 160°F.
  4. Remove loaf from oven. Cover loosely with tent of foil; cool completely, about 1 hour. Refrigerate at least 8 hours or overnight. Using serrated knife, cut into 17 (1/4-inch) slices; cut each slice in half to serve.
  5. To serve, spread a small amount of mustard on a thin slice of French bread. Top with a slice of pâté and serve with a tiny French pickle on the side.
Recipe Notes
  • Add 1 cup water to the roasting pan before baking to prevent drippings from spattering and burning on the oven floor.