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Main Ingredient
Cuisine
Preparation
§
Categories One Dish meal Roast beef Beef
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Meat
American
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Cook Time
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Units US Metric
lb beef roast, any kind
ounce package brown gravy mix, dry
§
Place beef roast in crock pot.
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Cook on low for hours.
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Easy Pot Roast and Veggies Gravy Crock Pot. Recipe by
AnneMeansGrace
Easy Pot Roast and Veggies Gravy Crock Pot
By AnneMeansGrace
CrockPot Beef Roast. Recipe by Little This Little That
CrockPot Beef Roast
By Little This Little...
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just to make sure that it was dead. I used the mixed dry
ingredients as a rub before sprinkling the rest over the meat. Like
other people, I cut the dressing mix somewhat but I did so to
reduce the sodium content and not to alter the taste. Being a
strong advocate of onedish meals, especially for busy weeknights,
I dumped my veggies baby spuds, chopped rutabaga, baby carrots and
pearl onions in the crock and what a pleasant surprise! âthe
cooked veggies were the most delicious, savoury root veggies I have
ever tasted. The taste of the veggies was more influenced, but most
certainly not overpowered, by the dry ingredients than the beef
was. All in all, this recipe surely deserves its place at the top
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To Die for Crock Pot Pork Chops. Recipe by Olivias Mommy
To Die for Crock Pot Pork Chops
By Olivias Mommy
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Healthy Recipes
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Potato Sausage Casserole
Italian Meatballs Recipe
Creamy Cajun Chicken Pasta
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Microwave Chocolate Mug Brownie
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Pennsylvania Dutch Pickled Beets and Eggs Recipe
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Pennsylvania Dutch Pickled Beets and Eggs
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Roasted Asparagus with Prosciutto Poached Egg
Roasted Asparagus with Prosciutto Poached Egg
Authentic Chinese Egg Rolls Authentic Chinese Egg Rolls
Authentic Chinese Egg Rolls
Best Egg Rolls Best Egg Rolls
Best Egg Rolls
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Pickled Eggs Pickled Eggs
Pickled Eggs
Roasted Beets with Goat Cheese Walnuts Roasted Beets with Goat
Cheese Walnuts
Roasted Beets with Goat Cheese Walnuts
All about Eggs All about Eggs
All about Eggs
How to Cut Onions How to Cut Onions
How to Cut Onions
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eggs
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onion, chopped
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. Place eggs in saucepan and cover with water. Bring to boil. Cover,
remove from heat, and let eggs sit in hot water for to
minutes. Remove from hot water, cool, and peel.
. Place beets, onion, and peeled eggs in a nonreactive glass or
plastic container. Set aside.
§
Bring to a boil, lower heat, and simmer minutes.
. Pour hot liquid over beets and eggs. Cover, and refrigerate
hours before using.
§
Excellent recipe! As a child growing up, my mom made pickled eggs and
beets each year as part of our Easter tradition. I always looked
§
gallon pickle jar that I wanted to fill, so I actually used
hardboiled eggs, and I quadrupled yes, four times as much the rest
of the ingredients. I used cans of regular not pickled whole beets,
§
cups of vinegar, tea spoons. salt, tea spoon. pepper, bay leaves, and
whole cloves theyre small!. As for the onion, I used one
extralarge onion, cut it in half, and sliced it into thin halfrings.
It sounds like a lot, but it made just enough liquid to pour over the
eggs, onions and beets in the jar, with just a little left over. I made
two layers each of the three items in the jar§first beets, then
onions, then eggs. I recommend allowing them to refrigerate at least
to days. I made them on Saturday afternoon , and this morning,
§
Was ok but I still prefer using jars of pickled beets, the store brand
is usually best but pick whichever looks more deep purple. For eggs
I simmer only cup sugar and cup cider vinegar with the juice
§
Tasty eggs. The purple color is outrageous! For my taste, a bit too
sweet. However, if you put some tobasco on these, the sweet hot
flavor is very, very good. A good recipe for those who like their
pickled eggs a bit sweeter. If you prefer sour, you might not prefer
these.
§
My mother makes pickled eggs with beets, but instead of the brine she
puts in a jar of the little yellow hot peppers along with the juice.
§
version, you might like it that way. This is also an Easter favorite
for us, as the eggs come out looking so pretty.
§
We always had this at Easter when I was a child since we had so many
hard boiled eggs left over from the Easter Bunny. My mother used to go
one step further, with the leftover beets and pickled eggs she made
Beet Salad similar to making potato salad, but use beets in place
of potatoes. Dice the beets, dice the eggs, chop some celery and onion
if you like both or either and mix with mayonaisse. The color is
§
Been craving pickled eggs for years and finally found a receipe that
tasted like my Dads who made these year round. Simpley the best.
§
week in the fridge. If you like pickled beets these have the perfect
blend of spices. Thanks for sharing this recipe!
§
Quick Pickled Eggs and Beets Quick Pickled Eggs and Beets
Quick Pickled Eggs and Beets
Pickled Red Beet Eggs Pickled Red Beet Eggs
Pickled Red Beet Eggs
Easy Pickled Eggs Easy Pickled Eggs
Easy Pickled Eggs
Best Pickled Eggs in all of Ottawa Best Pickled Eggs in all of
Ottawa
Best Pickled Eggs in all of Ottawa
§
Pickled Eggs Pickled Eggs
Pickled Eggs
§
Spiced Pickled Beets Spiced Pickled Beets
Spiced Pickled Beets
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Pennsylvania Dutch Pickled Beets and Eggs
§
Best Egg Rolls Best Egg Rolls
Best Egg Rolls
Authentic Chinese Egg Rolls Authentic Chinese Egg Rolls
Authentic Chinese Egg Rolls
Roasted Asparagus with Prosciutto Poached Egg Roasted Asparagus
with Prosciutto Poached Egg
Roasted Asparagus with Prosciutto Poached Egg
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Roasted Beets with Goat Cheese Walnuts Roasted Beets with Goat
Cheese Walnuts
Roasted Beets with Goat Cheese Walnuts
Pickled Eggs Pickled Eggs
Pickled Eggs
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Pickled Eggs
See how to make classic pickled eggs.
Roasted Beets with Goat Cheese Walnuts
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Pennsylvania Dutch Pickled Beets and Eggs
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Boston Baked Beans Recipe
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See how to make this recipe!
Boston Baked Beans
Make worldclass beans worthy of Beantown. See more
Photos for Boston Baked Beans
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Boston Baked Beans
§
A wonderful oldfashioned baked bean flavor. This recipe has served by
family for years and originally came from my motherinlaw. It
tastes great served with fresh cornbread or biscuits and honey.
Although you need to allow time for soaking and simmering the beans,
this recipe is still quite easy.
§
Watch tips and tricks
Boston Baked Beans
Boston Baked Beans
Bacon Baked Beans
Bacon Baked Beans
SlowCooked Green Beans SlowCooked Green Beans
SlowCooked Green Beans
Ham and Beans Ham and Beans
Ham and Beans
All about Green Beans All about Green Beans
All about Green Beans
Spinach with Garbanzo Beans Spinach with Garbanzo Beans
Spinach with Garbanzo Beans
Syrian Green Beans with Olive Oil Syrian Green Beans with Olive Oil
Syrian Green Beans with Olive Oil
Chef Johnâ Boston Baked Beans Chef Johnâ Boston Baked Beans
Chef Johnâ Boston Baked Beans
Simple Baked Beans Simple Baked Beans
Simple Baked Beans
How to Cut Onions How to Cut Onions
How to Cut Onions
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cups navy beans
§
onion, finely diced
§
. Soak beans overnight in cold water. Simmer the beans in the same
water until tender, approximately to hours. Drain and reserve
§
. Preheat oven to degrees F degrees C.
. Arrange the beans in a quart bean pot or casserole dish by
placing a portion of the beans in the bottom of dish, and layering
them with bacon and onion.
. In a saucepan, combine molasses, salt, pepper, dry mustard,
ketchup, Worcestershire sauce and brown sugar. Bring the mixture to
a boil and pour over beans. Pour in just enough of the reserved
bean water to cover the beans. Cover the dish with a lid or
aluminum foil.
. Bake for to hours in the preheated oven, until beans are
tender. Remove the lid about halfway through cooking, and add more
liquid if necessary to prevent the beans from getting too dry.
§
PREP mins
COOK hrs
READY IN hrs
§
I made this successfully in the crock pot. I soaked the beans
overnight, drained them, skipped the simmerfor§hours step, and
§
These beans would have been magnifacant minus the extreme saltyness
we LOVE salty food, but teaspoons was WAY TOO MUCH! I will make this
§
Out of all the baked bean recipes I found on this website, this is the
only one made from scratch. I didnt want a redo of the canned stuff.
These came out really good and even though you had to plan ahead, they
were super easy. I also added some garlic, and cooked the beans with
ham hocks for more flavor. I tripled the recipe for people and had
§
original recipe, but I wanted to make mine in the crockpot. I soaked my
beans for hours, then simmered my beans for hour. I layered the
beans, onions and bacon in my crockpot, then added a double batch of
the sauce. I added enough water to cover and set on low for hours. I
like my beans thick, so for hours I left the lid off and the sauce
thickened very nicely. I had many requests for this recipe. I cant
§
This is a great recipe. I soaked the beans overnight, but skipped the
simmering for hrs part and put them straight into the crock pot. On
§
home for any cooking. I pan fried diced bacon before putting it in the
beans, to eliminate some fat. I didnt have dry mustard, and I added
some BBQ sauce and smoke flavoring to the mix. It has a great flavor
just like Bushs Baked beans. Just dont be in a big hurry to eat it,
the beans definitely take awhile! If youre dying for homeade baked
beans, just substitute canned navy beans, and you can skip the soaking
and hours of simmering.
§
address those persons who are unhappy because of the name and claim it
is not authentic Boston Baked Beans. This recipe was passed to me
from my motherinlaw who passed away years ago at the age of . It
§
and mother who lived in the state of Wisconsin who when younger enjoyed
cooking for her family and friends. To her this was Boston Baked Beans.
She was not a fancy cook so to her, living in the age before computers
and cooking websites, this was authentic. Please just enjoy it and
§
This reminded me of my moms baked beans. DELICIOUS! It was my first
attempt at making baked beans from scratch, but certainly not the last!
I used Canadian maple syrup instead of molasses, and onion powder
instead of onion I ran out of real onion. I also saved a couple
slices of bacon, fried it until crisp, and crumbled it for garnish
§
Chef Johns Boston Baked Beans Chef Johns Boston Baked Beans
Chef Johns Boston Baked Beans
Pats Baked Beans Pats Baked Beans
Pats Baked Beans
Moms Baked Beans Moms Baked Beans
Moms Baked Beans
Baked Beans Baked Beans
Baked Beans
Bacon Baked Beans Bacon Baked Beans
Bacon Baked Beans
Slow Cooker Baked Beans Slow Cooker Baked Beans
Slow Cooker Baked Beans
Baked Beans Baked Beans
Baked Beans
Moms Baked Beans Moms Baked Beans
Moms Baked Beans
Baked Beans, Texas Ranger Baked Beans, Texas Ranger
Baked Beans, Texas Ranger
Down Home Baked Beans Down Home Baked Beans
Down Home Baked Beans
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Boston Baked Beans
§
Slow Cooker Italian Beef for Sandwiches Slow Cooker Italian Beef
for Sandwiches
Slow Cooker Italian Beef for Sandwiches
§
Southern Yank Pulled Pork BBQ Southern Yank Pulled Pork BBQ
Southern Yank Pulled Pork BBQ
Double Layer Pumpkin Cheesecake Double Layer Pumpkin Cheesecake
Double Layer Pumpkin Cheesecake
§
Chef Johns Sandy Beans Chef Johns Sandy Beans
Chef Johns Sandy Beans
Syrian Green Beans with Olive Oil Syrian Green Beans with Olive Oil
Syrian Green Beans with Olive Oil
Spinach with Garbanzo Beans Spinach with Garbanzo Beans
Spinach with Garbanzo Beans
All about Green Beans All about Green Beans
All about Green Beans
Ham and Beans Ham and Beans
Ham and Beans
SlowCooked Green Beans SlowCooked Green Beans
SlowCooked Green Beans
Bacon Baked Beans Bacon Baked Beans
Bacon Baked Beans
Simple Baked Beans Simple Baked Beans
Simple Baked Beans
Boston Baked Beans Boston Baked Beans
Boston Baked Beans
Chef Johnâ Boston Baked Beans Chef Johnâ Boston Baked Beans
Chef Johnâ Boston Baked Beans
§
Chef Johnâ Boston Baked Beans
See how to make sweetandsavory homemade baked beans.
Boston Baked Beans
Make worldclass beans worthy of Beantown.
Simple Baked Beans
See how to make super quickandeasy baked beans.
More HowTo and Recipe s
§
Let the Good Times Roll with Red Beans and Rice
Baked Beef and Boxty
Maine All Week
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Boston Baked Beans
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Apple Cider Sauce and Pork Loin Chops Recipe
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Apple Cider Sauce and Pork Loin Chops
§
Seasoned pork loin chops baked with apple cider and Worcestershire
sauce and finished with sherry make even the pickiest husband say,
§
Watch tips and tricks
Slow Cooker Apple Cider Braised Pork
Slow Cooker Apple Cider Braised Pork
Golden Pork Chops
Golden Pork Chops
Cajun Spiced Pork Chops Cajun Spiced Pork Chops
Cajun Spiced Pork Chops
Marinated Baked Pork Chops Marinated Baked Pork Chops
Marinated Baked Pork Chops
Stuffed Pork Chops Stuffed Pork Chops
Stuffed Pork Chops
Pork Schnitzel with Dipping Sauce Pork Schnitzel with Dipping Sauce
Pork Schnitzel with Dipping Sauce
Pork Chops with Apple Cider Glaze Pork Chops with Apple Cider Glaze
Pork Chops with Apple Cider Glaze
Chef Johns Smothered Pork Chops Chef Johns Smothered Pork Chops
Chef Johns Smothered Pork Chops
Pork Chops with Apples Pork Chops with Apples
Pork Chops with Apples
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pork loin chops
§
PREP mins
COOK mins
READY IN mins
§
recipe a little bit. I cored and peeled Red Delicious apples and
sliced them up very thinly. Then I peeled and sliced onion. I sauted
them in a skillet with a little bit of olive oil, salt and pepper while
the pork chops were browning. I also added the sherry to the apple
cider concentrate. When the chops were ready to go into the oven, I
§
cider concentratesherry mixture. Then I spooned the sauted
appleonion mixture over the chops. I sprinkled about Tbs. of
Worcestershire sauce over that, and then poured the remaining cider
§
more you season the chops, the better they are. Great combination of
spices. Served with mashed sweet potatoes and buttured white acorn
squash which i decided I like better than the green acorn squash. I
will definitely make again, and thanks for tasty, quick recipe for pork
chops.
§
did not thicken, so I added about tea spoon. of cornstarch, and it mixed it
well. Thickened nicely. I served this with rice pilaf, and it really
complimented the gravy.
§
though...I used apple cider and two tblsp of apple butter instead of
apple cider concentrate, and I browned the pork chops after I seasoned
them and dreged them in flour. Then I took the chops out and set aside,
added apple slices and half a chopped onion, to the skillet until
carmelized. After that I put the chops back in, added the rest of the
§
overdone and mine came out PERFECT! I also thinly sliced apples and
onions and sauteed them with the concentrate, worsheshire and sherry
mixture, when the chops were almost done I brought the sauce to a
§
I made this dish for my fiance, and she thought it was the best pork
chops shes ever had. I cooked chops instead of , but still baked
§
WOW...this recipe is fantastic!! My significant other loves pork and
Im always looking for different ways to prepare it so that it does not
become dry. The pork loin chops were tender and juicy and the sauce and
seasonings only enhanced the flavor. When I first found this recipe, I
was afraid that minutes in a degree oven would dry the pork loin
chops out, but the apple cider helps to keep them moist. An absolutely
§
Pork Chops with Apple Cider Glaze Pork Chops with Apple Cider Glaze
Pork Chops with Apple Cider Glaze
Pork Loin Chops in Apple Cream Pork Loin Chops in Apple Cream
Pork Loin Chops in Apple Cream
Pork Chops with Raspberry Sauce Pork Chops with Raspberry Sauce
Pork Chops with Raspberry Sauce
Bourbon Apple Cider and Honey Glazed Pork Chops Bourbon Apple Cider
and Honey Glazed Pork Chops
Bourbon Apple Cider and Honey Glazed Pork Chops
Gingersnap Pork Loin Roast with Apples, Currants, and an Apple
Cider Pan Reduction Sauce Gingersnap Pork Loin Roast with Apples,
Currants, and an Apple Cider Pan Reduction Sauce
Gingersnap Pork Loin Roast with Apples, Currants, and an Apple
Cider Pan Reduction Sauce
Pork Chops with Apple Sauce and Onions Pork Chops with Apple Sauce
and Onions
Pork Chops with Apple Sauce and Onions
Apple Glazed Pork Chops Apple Glazed Pork Chops
Apple Glazed Pork Chops
Gingered Pork Chops in Orange Juice Gingered Pork Chops in Orange
Juice
Gingered Pork Chops in Orange Juice
Cranberry and Apple Stuffed Pork Chops Cranberry and Apple Stuffed
Pork Chops
Cranberry and Apple Stuffed Pork Chops
Stuffed Pork Chops with Gorgonzola and Apple Stuffed Pork Chops
with Gorgonzola and Apple
Stuffed Pork Chops with Gorgonzola and Apple
§
Apple Cider Sauce and Pork Loin Chops
§
Green Beans with Hazelnuts and Lemon Green Beans with Hazelnuts and
Lemon
Green Beans with Hazelnuts and Lemon
Honey Walnut Shrimp Honey Walnut Shrimp
Honey Walnut Shrimp
§
Abbys Chicken Rollatini Abbys Chicken Rollatini
Abbys Chicken Rollatini
Chicken Cordon Bleu Chicken Cordon Bleu
Chicken Cordon Bleu
§
MolassesBrined Pork Chops MolassesBrined Pork Chops
MolassesBrined Pork Chops
Pork Schnitzel with Dipping Sauce Pork Schnitzel with Dipping Sauce
Pork Schnitzel with Dipping Sauce
Stuffed Pork Chops Stuffed Pork Chops
Stuffed Pork Chops
Marinated Baked Pork Chops Marinated Baked Pork Chops
Marinated Baked Pork Chops
Cajun Spiced Pork Chops Cajun Spiced Pork Chops
Cajun Spiced Pork Chops
Golden Pork Chops Golden Pork Chops
Golden Pork Chops
Slow Cooker Apple Cider Braised Pork Slow Cooker Apple Cider
Braised Pork
Slow Cooker Apple Cider Braised Pork
Pork Chops with Apples Pork Chops with Apples
Pork Chops with Apples
Chef Johns Smothered Pork Chops Chef Johns Smothered Pork Chops
Chef Johns Smothered Pork Chops
Pork Chops with Apple Cider Glaze Pork Chops with Apple Cider Glaze
Pork Chops with Apple Cider Glaze
§
Pork Chops with Apple Cider Glaze
An incredibly simple and delicious pork chop recipe for the fall.
Chef Johns Smothered Pork Chops
See how to make simple panfried pork chops smothered in deliciousness.
Pork Chops with Apples
Learn how to make delicious pork chops with sweet potatoes and sauteed
apples.
§
HomeStyle Pork Chops
Thanksgiving for the Beginning Cook
Hawaan Lei Day
Pork Chops with Chinese Flavors
LastMinute Thanksgiving
§
Apple Cider Sauce and Pork Loin Chops
§
<file>
Chicken Breasts with Balsamic Vinegar and Garlic Recipe
See how to make this recipe!
Chicken Breasts with Balsamic Vinegar
A wonderfully garlicky gourmet dish with chicken, vinegar, and
mushrooms.
Photos for Chicken Breasts with Balsamic Vinegar and Garlic
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Chicken Breasts with Balsamic Vinegar and Garlic
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Chicken Breasts with Balsamic Vinegar
Chicken Breasts with Balsamic Vinegar
Garlic Cheddar Chicken
Garlic Cheddar Chicken
PanSeared Chicken Breasts with Shallots PanSeared Chicken Breasts
with Shallots
PanSeared Chicken Breasts with Shallots
Garlic Chicken Garlic Chicken
Garlic Chicken
Chicken with Cloves of Garlic Chicken with Cloves of Garlic
Chicken with Cloves of Garlic
Spicy Garlic Lime Chicken Spicy Garlic Lime Chicken
Spicy Garlic Lime Chicken
Slow Cooker Lemon Garlic Chicken Slow Cooker Lemon Garlic Chicken
Slow Cooker Lemon Garlic Chicken
Baked Garlic Parmesan Chicken Baked Garlic Parmesan Chicken
Baked Garlic Parmesan Chicken
A Good Easy Garlic Chicken A Good Easy Garlic Chicken
A Good Easy Garlic Chicken
How to Bone a Chicken Breast How to Bone a Chicken Breast
How to Bone a Chicken Breast
§
skinless, boneless chicken breasts
§
cup chicken broth
§
. Season the chicken with salt and pepper. Rinse the mushrooms and
pat dry. Season the flour with salt and pepper and dredge the
chicken breasts in the flour mixture. Heat oil in a skillet over
medium high heat and saute the chicken until it is nicely browned
on one side about minutes.
. Add the garlic. Turn the chicken breasts and scatter the mushrooms
over them. Continue frying, shaking the skillet and stirring the
mushrooms. Cook for about minutes, then add the vinegar, broth,
bay leaf and thyme. Cover tightly and simmer over medium low heat
for minutes, turning occasionally.
. Transfer the chicken to a warm serving platter and cover with foil.
Set aside. Continue simmering the sauce, uncovered, over medium
§
discard the bay leaf. Pour this mushroom sauce mixture over the
chicken and serve.
§
followed the directions exactly. It had really good flavor, but I
didnt like the way the flour on the chicken got slimy on the chicken.
The second time I still followed the original recipe but I left out the
§
tablespoons of brown sugar to try and tone down the bitterness. It also
just lacked flavor overall. Compare this to something like the chicken
in red wine sauce recipe on this site and youll see what I mean. That
§
flavor. This one not so much. I wanted to love this recipe but it
was just lacking in a big way. There are many better chicken recipes on
this site.
§
flour thing because it didnt really add anything to the dish. Also, I
only ended up with enough sauce for two chicken breasts instead of four
think I reduced the sauce too long. Beautiful recipe. Went great with
a California Zinfindel Campus Oaks, Lodi, . Also, I did flatten
my breasts before seasoning and flouring so they would cook more
evenly. Very tender and moist chicken. Can you tell that I loved this
recipe? I am planning on making this many more times for friends and
§
the vinegar flavor so I wouldnt change a thing. I use white balsamic
vinegar looks nicer. And... I use . lb. of mushrooms, cup chicken
broth and cloves of garlic.
§
prepare with ingredients that are normally found in ones kitchen. Used
baby bella mushrooms and pounded out the chicken so it would cook more
evenly. Serve over linguini! Fabulous!!!
§
OMG! This is restaurant quality fare for certain! I didnt flour the
chicken and after removing from the pan, I simply thickened the sauce
with about tea spoon. cornstarch which I poured over the chicken. To
die for. My husband and I are black pepper fiends so I made sure I used
§
This recipe is a wonderful alternative to the same old chicken. It
tastes a lot like Chicken Marsala. It is a little sweet and has great
flavor. I let the chicken sit in a little vinegar for about minutes
before flouring. I used the whole can of broth. I though the amount of
§
This was great; cooked it with a friend. We did change a couple of
things, though. First, we cut the chicken into strips added garlic
powder to the flour mixture. Then browned the chicken removed from
pan. Sauteed garlic for just a minute, then dumped in double the sauce
ingredients. We reduced the sauce for about minutes, then added
the chicken back in and continued reducing for minutes, then added
the butter. We browned the mushroom separately and added them in just
before serving. YUM! NoteI made this again and didnt bother with
flouring the chicken, I just sprinkled a little wondra towards the end
of cooking and then added the sauce right to the pan. Just as good and
§
Raspberry Vinegar Chicken Breasts Raspberry Vinegar Chicken Breasts
Raspberry Vinegar Chicken Breasts
Chicken and Peppers with Balsamic Vinegar Chicken and Peppers with
Balsamic Vinegar
Chicken and Peppers with Balsamic Vinegar
Garlic Cream Sauce over Chicken Breasts Garlic Cream Sauce over
Chicken Breasts
Garlic Cream Sauce over Chicken Breasts
Garlic Chicken Breasts Garlic Chicken Breasts
Garlic Chicken Breasts
Spinach Stuffed Chicken Breasts Spinach Stuffed Chicken Breasts
Spinach Stuffed Chicken Breasts
Garlic Chicken Garlic Chicken
Garlic Chicken
Braised Balsamic Chicken Braised Balsamic Chicken
Braised Balsamic Chicken
Creolized Stuffed Chicken Breasts Creolized Stuffed Chicken Breasts
Creolized Stuffed Chicken Breasts
Candied Chicken Breasts Candied Chicken Breasts
Candied Chicken Breasts
Garlic Chicken Fried Chicken Garlic Chicken Fried Chicken
Garlic Chicken Fried Chicken
§
Chicken Breasts with Balsamic Vinegar and Garlic
§
Braised Balsamic Chicken Braised Balsamic Chicken
Braised Balsamic Chicken
Slow Cooker Lemon Garlic Chicken Slow Cooker Lemon Garlic Chicken
Slow Cooker Lemon Garlic Chicken
Spicy Garlic Lime Chicken Spicy Garlic Lime Chicken
Spicy Garlic Lime Chicken
Chicken with Cloves of Garlic Chicken with Cloves of Garlic
Chicken with Cloves of Garlic
Garlic Chicken Garlic Chicken
Garlic Chicken
PanSeared Chicken Breasts with Shallots PanSeared Chicken Breasts
with Shallots
PanSeared Chicken Breasts with Shallots
Garlic Cheddar Chicken Garlic Cheddar Chicken
Garlic Cheddar Chicken
A Good Easy Garlic Chicken A Good Easy Garlic Chicken
A Good Easy Garlic Chicken
Baked Garlic Parmesan Chicken Baked Garlic Parmesan Chicken
Baked Garlic Parmesan Chicken
Chicken Breasts with Balsamic Vinegar Chicken Breasts with Balsamic
Vinegar
Chicken Breasts with Balsamic Vinegar
§
Chicken Breasts with Balsamic Vinegar
A wonderfully garlicky gourmet dish with chicken, vinegar, and
mushrooms.
Baked Garlic Parmesan Chicken
See how to make an easy weeknight chicken dish thats a star
favorite.
A Good Easy Garlic Chicken
See how to make incredibly quickandeasy garlic chicken.
More HowTo and Recipe
§
LowCarb Balsamic Chicken Breasts
Dinner in an Instant From Chops and Kraut to Chicken Pizza
Fruity Chicken Breasts with Easy Veggies
Hold the Salt! Chicken Choices
Meals for One Balsamic Chicken, Parmesan Tilapia, and More
§
Chicken Breasts with Balsamic Vinegar and Ga
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the middle of the oven, without basting, for two hours, or until the
meat can be easily pierced with a fork.
. For greater cooking certainty, insert a meat thermometer in the
fleshiest part of the ham before baking it. It should register between
§
with a large, sharp knife. Then score the ham by cutting deeply through
the fat until you reach the meat, making the incisions inch apart
lengthwise and crosswise.
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Cuisine Americas United States
Main Ingredient Meat Poultry Ham
Dish Main Course
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Meat Thermometer is a thermometer used to measure the internal
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A to pound striped bass, eviscerated but head and tail left on
or other firm whitemeat fish such as red snapper, pompano, haddock,
cod, pollack, rockfish, whitefish or lake trout
§
medium onion, peeled and thinly sliced
§
scallions and green pepper and cook, stirring constantly, for to
minutes until the vegetables are wilted but not brown. Scrape into a
small mixing bowl. Add the chopped tomato, parsley, salt and a few
grindings of black pepper. Mix thoroughly.
. Preheat the oven to . Wash the fish inside and out under cold
running water, and dry it thoroughly with paper towels. Fill the fish
with the stuffing, sew the opening with thread or close it with small
§
flameproof baking dish attractive enough to serve from, and place the
fish in it, surrounding it with the sliced onion, the green pepper and
sprigs of fresh dill.
. Combine the vermouth with the lemon juice and the rest of the melted
butter, pour it over the fish and vegetables and bring it to a boil on
top of the stove. Sprinkle the fish with salt and a few grindings of
black pepper, and immediately transfer the baking dish to the middle of
the oven.
. Bake uncovered for about minutes, basting the fish every
minutes or so with the pan juices. The fish is done when it is firm to
the touch and flakes easily when prodded gently with a fork. Serve
§
This recipe is also available in
Cuisine Americas United States
Main Ingredient Fish Bass
Main Ingredient Fish Snapper
Main Ingredient Fish Pompano
Dish Main Course
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Our
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Brush is a kitchen utensil used for brushing on butter or egg wash on
pastry, for basting, glazing or for barbecue.
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BBQ Pork for Sandwiches Recipe
Photos
See how to make this recipe!
BBQ Pork for Sandwiches
This tasty pork is great on your favorite bun. Itâ simple to make,
too. See more
Photos for BBQ Pork for Sandwiches
of
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BBQ Pork for Sandwiches
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Watch tips and tricks
BBQ Pork for Sandwiches
BBQ Pork for Sandwiches
BBQ Pulled Pork Grinder
BBQ Pulled Pork Grinder
Slow Cooker Pulled Pork Slow Cooker Pulled Pork
Slow Cooker Pulled Pork
Amazing Pork Tenderloin in the Slow Cooker Amazing Pork Tenderloin
in the Slow Cooker
Amazing Pork Tenderloin in the Slow Cooker
Tangy Slow Cooker Pork Roast Tangy Slow Cooker Pork Roast
Tangy Slow Cooker Pork Roast
Slow Cooker Buffalo Chicken Sandwiches Slow Cooker Buffalo Chicken
Sandwiches
Slow Cooker Buffalo Chicken Sandwiches
BourbonMango Pulled Pork BourbonMango Pulled Pork
BourbonMango Pulled Pork
Chef Johns Pulled Pork BBQ Chef Johns Pulled Pork BBQ
Chef Johns Pulled Pork BBQ
Sarges Pulled Pork BBQ Sarges Pulled Pork BBQ
Sarges Pulled Pork BBQ
§
ounce can beef broth
pounds boneless pork ribs
§
. Pour can of beef broth into slow cooker, and add boneless pork
ribs. Cook on High heat for hours, or until meat shreds easily.
Remove meat, and shred with two forks. It will seem that its not
working right away, but it will.
. Preheat oven to degrees F degrees C. Transfer the
shredded pork to a Dutch oven or iron skillet, and stir in barbeque
sauce.
§
PREP mins
COOK hrs mins
READY IN hrs mins
§
After reading the reviews I did the following I bought lb pork butt
a less expensive cut of meat. I put the meat and broth in the slow
cooker for hours, shredded it right away it shredded very easily
§
plus my husband was not even interested in taking a nd sandwich. the
second time i made it i used a lb boston butt pork shoulder and
rubbed it with tea spoon of each seasoning salt, ground black pepper, onion
powder, garlic powder and sage. By the way sage goes great with pork!
Then i put it in the crock pot with only cup water. Didnt use beef
broth because of the extra salt, water works just as perfect. let it
cook on low hrs until its fall apart perfect with a touch of the
fork. take it out and let it sit for minutes and discard the cooking
§
This is how I cook my bbq pork. Recommendation for those who have used
pork tenderloin, boneless pork chops, etc., youre using an expensive
cut of meat when the cheap cuts work as well. Honestly, the pork will
be very tender and the flavor rich. It only takes a small amount of
work to remove the bones fat. The meat itself remains reasonably
lean. You will save much money by trying the pork butt, pork roast,
etc.
§
The way i made this turned out excellent! I used approximately . lbs
of pork ribs with the bone since i coulldnt find boneless. I made my
own sauce from a Taste Of Home recipe i have for pork ribs. Plain
bottled sauce seemed like it wouldnt taste good. The recipe i used for
§
ketchup cup chili sauce cup Worcestershire sauce tbsp chopped
onions tbsp lemon juice tea spoon ground mustard clove garlic, minced
dash cayenne pepper Combine all sauce ingredients in a saucepan.
§
Heres a really good modification of this recipe. Throw your pork in a
slow cooker with no liquid or maybe a little water if its a really
lean cut and cook until its done. Then shred it and pour in a bottle
of good vinegary barbeque sauce and most of a can of cola, and leave
§
I used a oz can of BEER instead of beef broth....it was awesome. I
used Cattlemans Smokehouse BBQ sauce..the best! My husband said it was
the best BBQ pulled pork hed ever had!!
âCookingMama
§
first time I make it and this time I was glad I had. I was very
tempted, like others, to just throw the sauced meat back into the crock
potI mean, why mess up another pan, right? Well I think it made a
big, positive difference to the final product. The time in the oven
kind of browns the tips and makes it seem more like meat done on the
grill. Id never used Sweet Baby Rays before and it was good with the
pork. It was a little sweet, obviously I may use Bullseye next time
for a more savory change of pace. I will definately be making this
§
Wow this BBQ was a huge hit. Following the advice of my butcher I used
Boston Butt instead of boneless ribs. I cooked the meat for hours the
night before the party, drained and shredded it and stored it back in
§
Healthier BBQ Pork for Sandwiches Healthier BBQ Pork for Sandwiches
Healthier BBQ Pork for Sandwiches
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Sarges Pulled Pork BBQ
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Pork for Sandwiches
Slow Cooker Barbequed Pork for Sandwiches
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BBQ Pulled Pork Sandwich
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With BBQ Pork Filling
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Honey Mustard BBQ Pork Chops Honey Mustard BBQ Pork Chops
Honey Mustard BBQ Pork Chops
§
BBQ Pork for Sandwiches
§
Slow Cooker Texas Pulled Pork Slow Cooker Texas Pulled Pork
Slow Cooker Texas Pulled Pork
BourbonMango Pulled Pork BourbonMango Pulled Pork
BourbonMango Pulled Pork
Slow Cooker Buffalo Chicken Sandwiches Slow Cooker Buffalo Chicken
Sandwiches
Slow Cooker Buffalo Chicken Sandwiches
Tangy Slow Cooker Pork Roast Tangy Slow Cooker Pork Roast
Tangy Slow Cooker Pork Roast
Amazing Pork Tenderloin in the Slow Cooker Amazing Pork Tenderloin
in the Slow Cooker
Amazing Pork Tenderloin in the Slow Cooker
Slow Cooker Pulled Pork Slow Cooker Pulled Pork
Slow Cooker Pulled Pork
BBQ Pulled Pork Grinder BBQ Pulled Pork Grinder
BBQ Pulled Pork Grinder
Sarges Pulled Pork BBQ Sarges Pulled Pork BBQ
Sarges Pulled Pork BBQ
Chef Johns Pulled Pork BBQ Chef Johns Pulled Pork BBQ
Chef Johns Pulled Pork BBQ
BBQ Pork for Sandwiches BBQ Pork for Sandwiches
BBQ Pork for Sandwiches
§
BBQ Pork for Sandwiches
This tasty pork is great on your favorite bun. Itâ simple to make,
too.
Chef Johns Pulled Pork BBQ
Turn pork shoulder into delicious shredded BBQ pork for sandwiches.
Sarges Pulled Pork BBQ
This pulled pork is so easy to make in your slow cooker.
More HowTo and Recipe
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FiveStars The Best Reviewed Recipes
North CarolinaStyle Pulled Pork Sandwiches
Slow Cooker Solutions Pulled Pork Sandwiches
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BBQ Pork for Sandwiches
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Recipes Buttermilk OvenFried Chicken with Coleslaw
Buttermilk OvenFried Chicken with Coleslaw
Buttermilk OvenFried Chicken with Coleslaw Recipe Upload a recipe
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Rate and Review Read Reviews
Yield servings serving size chicken breast half and cup
slaw
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Beef Stew Recipes
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teaspoon salt
Chicken
cup lowfat buttermilk
ounce bonein chicken breast halves, skinned
cup allpurpose flour
§
. . Preheat oven to .
. . To prepare chicken, combine buttermilk and chicken in a shallow
dish, turning to coat.
. . Combine flour and cracker meal in a shallow dish. Transfer
chicken from buttermilk to a work surface. Sprinkle chicken evenly
with teaspoon salt and pepper. Working with one chicken breast
half at a time, dredge chicken in flour mixture, shaking off
excess; set aside. Repeat procedure with remaining chicken and
flour mixture.
. . Melt butter in a large ovenproof nonstick skillet over
mediumhigh heat. Add chicken to pan, meat side down; cook
minutes or until golden brown. Turn chicken over, and bake at
for minutes or until a thermometer registers .
§
I made this dish for my family and guest. They loved it. Instead of
making the coleslaw, I made mashed potatoes and fresh green beans.
I increased the flour and cracker meal to cup each and butter to
Tbsp, because the chicken breast I had were big pieces. To coat
the chicken, I placed the cracker crumbs and flour in a gallon
ziplock bag. This meal was quick, easy and healthy. I plan on
§
At the suggestion of another reviewer, I added a tea spoon or so of Old
Bay seasoning to the buttermilk and let the chicken marinate for a
few hours. It was incredibly tender and delicious.
§
pepper, garlic powder, and dried thyme. The flavor was very good.
This chicken was amazingly moist as well.
Worthy of a special occasion
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Buttermilk OvenFried Chicken with Coleslaw Recipe at a Glance
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Real Buttermilk Fried Chicken
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Nothing says Welcome Home better than a big platter of fried chicken.
Instead of picking up a bucket, save a little money and make it
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Buttermilk OvenFried Chicken with Coleslaw
Buttermilk OvenFried Chicken with Coleslaw
Soaking the chicken in buttermilk before dredging adds a bit of a tangy
flavor, and using cracker meal in the coating mixture adds extra
crunch. The easy, creamy coleslaw makes a perfect accompaniment for the
crispy chicken.
Recipe Buttermilk OvenFried Chicken with Coleslaw
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Baked Beans
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Baked Beans Quentin Bacon
fivewholestars
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pound dry navy or soldier beans
cup molasses
§
teaspoon freshly ground black pepper
large white onion, quartered
pound salt pork or slab bacon, cut into inch chunks
§
. Place the beans in a large bowl. Add enough water to cover by three
inches. Let stand at least hours. Drain and transfer to a large
saucepan. Add just enough water to cover. Let simmer, adjusting the
water level so the beans remain just covered, until the skins open
readily, about hour.
§
pepper, and tablespoons of water.
. Drain the beans. Place the onion in a quart Dutch oven. Add the
beans. Cover with the salt pork or bacon. Cover with the molasses
mixture. Heat oven to F. Cover Dutch oven and bake, checking
often, until the beans are tender, the meat is falling apart, and
the liquid is thick and bubbly, about hours. Add more water or
even a second batch of the molasses mixture if the beans start to
dry out. Serve with buttered bread.
§
Kitchen timer
Soaking the beans for a few hours before cooking is not necessary but
will cut the cooking time.
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Quick Easy
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oranges
onions
celery
olive oil
chicken broth
dry Madeira
§
small yellow onion, quartered
medium stalks celery, halved crosswise
Tbs. olive oil
cups lowersalt chicken broth
cups Madeira
§
Slide your hand under the turkeyâ skin to loosen it from the breast
and thigh meat. Using your fingers, spread the butter directly on the
breast and thigh meat, being careful not to tear the skin. Season the
turkey inside and out with tea spoon. each salt and pepper. Tuck the
§
On a large rimmed baking sheet, toss the turkey neck, tail, giblets
excluding the liver, onion, and celery with the oil; arrange in a
single layer. Roast, stirring once, until well browned, about
§
Transfer the roasted ingredients to a heavyduty quart pot. Pour
cup of the chicken broth onto the hot baking sheet and scrape up any
browned bits from the bottom with a wooden spatula; transfer to the
§
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Catfish with ApricotChili Glaze and Wilted Spinach
Catfish with ApricotChili Glaze and Wilted Spinach
RATE IT
§
This easy sweetandspicy glaze, while delicious on meaty catfish,
would also taste great on other fish fillets. Youâll find the chili
garlic sauce and sesame oil in the Asian food section of the
§
catfish
butter
§
Tbs. Chinese chili garlic sauce such as Lee Kum Kee brand
oz. skinless catfish fillets
Kosher salt and freshly ground black pepper
§
Whisk in the apricot jam and the chili garlic sauce, mashing the larger
pieces of fruit with the back of a spoon, until the jam is melted. Set
aside off the heat.
Pat the fish dry, season the flesh side of each fillet with a large
pinch each of salt and pepper, and spread each fillet with Tbs. of
§
Melt Tbs. of the butter with Tbs. of the sesame oil in a inch
nonstick skillet over mediumhigh heat. Add the fish, glazed side down,
and cook for minutes. Using a large spatula, flip the fillets and
cook until opaque in the center and just firm to the touch, about
minutes. Transfer the fish to dinner plates.
§
Heat the remaining glaze over low heat if very thick, and drizzle over
the catfish. Sprinkle with the sesame seeds and serve.
§
by Schatja, Took a little longer to cook the fish, but I think
that depends and will vary due to the size of your fish. Very easy and
Tasty. Will make again.
§
PanFried Trout with White Beans, Bacon, and Rosemary Tilapia with
CilantroWalnut Pesto Smoked Trout with Apple and Crme Fraîche Sofrito
Scallops with Saffron Rice NiçoiseStyle Salad with SoftCooked Egg
PanSeared Catfish with Creamy Greens
PanFried Trout with White Beans, Bacon, and Rosemary Tilapia with
CilantroWalnut Pesto Smoked Trout with Apple and Crme Fraîche Sofrito
Scallops with Saffron Rice NiçoiseStyle Salad with SoftCooked Egg
PanSeared Catfish with Creamy Greens
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Tenderloin
§
Guides
o Cook Fresh Healthy
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Outdoor Cooking Grilling
Meat Poultry
Quick Easy
§
juniper berries
onions
celery
olive oil
chicken broth
dry white wine
§
small yellow onion, quartered
medium stalks celery, halved crosswise
Tbs. olive oil
cups lowersalt chicken broth
cups dry white wine
§
Slide your hand under the turkeyâ skin to loosen it from the breast
and thigh meat. Using your fingers, spread the butter directly on the
breast and thigh meat, being careful not to tear the skin. Season the
turkey inside and out with tea spoon. each salt and pepper. Tuck the
§
On a large rimmed baking sheet, toss the turkey neck, tail, giblets
excluding the liver, onion, and celery with the oil; arrange in a
single layer. Roast, stirring once, until well browned, about
§
Transfer the roasted ingredients to a heavyduty quart pot. Pour
cup of the chicken broth onto the hot baking sheet and scrape up any
browned bits from the bottom with a wooden spatula; transfer to the
§
FineGardening
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Eat Your Greens Eat Your Greens
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Quick Easy
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A bold and briny vinaigrette acts as both marinade and sauce for beefy
grilled steak. Serve with garlic rubbed grilled bread and a green
§
Beef Burgers with Blue Cheese and Caramelized Onions RibEye Steaks
Rubbed with Coffee and Cocoa Grilled Flank Steak with Moms Sauce
Grilled FlatIron Steak with Charred Tomato Butter and Grilled
Succotash New York Strip Steaks with Blue Cheese Butter HerbMarinated
Skirt Steaks
Beef Burgers with Blue Cheese and Caramelized Onions RibEye Steaks
Rubbed with Coffee and Cocoa Grilled Flank Steak with Moms Sauce
Grilled FlatIron Steak with Charred Tomato Butter and Grilled
Succotash New York Strip Steaks with Blue Cheese Butter HerbMarinated
Skirt Steaks
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Quick Easy
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Pork Tenderloin with Spicy Grilled Pepper Relish
Pork Tenderlion with Spicy Grilled Pepper Relish
RATE IT
§
Round out this quick sweetandspicy pork dinner with white rice.
§
fivespice powder
kosher salt
§
olive oil
pork tenderloin
bell peppers
rice vinegar
chilegarlic sauce
§
Tbs. fivespice powder
Kosher salt and freshly ground black pepper
Olive oil, for brushing
to oz. pork tenderloins
red, yellow, or orange bell peppers or a mix, quartered
lengthwise, stemmed, and seeded
Tbs. plain rice vinegar
tea spoon. chili garlic sauce
§
In a small bowl, combine the fivespice powder, tea spoon. salt, and tea spoon.
pepper. Lightly brush the tenderloins with oil, then sprinkle with the
spice mixture. Brush the pepper quarters with oil and season with salt
and pepper.
§
In a medium bowl, combine the rice vinegar, chili garlic sauce, brown
sugar, and garlic. Stir in the peppers and scallions.
Cut the pork crosswise on a diagonal into inchthick slices and
serve with the relish.
§
Corn, Bacon, and Red Pepper Saut Grilled Chicken and Summer Squash
Salad Southwestern Grilled Pork, Chicken or Turkey with Green Grape
Salsa Grilled Chicken and Strawberries with Balsamic Syrup Pork
Souvlaki Salad with Black Pepper Tzatziki HoneyGlazed Chicken, Sweet
Potato, and Peach Skewers
Corn, Bacon, and Red Pepper Saut Grilled Chicken and Summer Squash
Salad Southwestern Grilled Pork, Chicken or Turkey with Green Grape
Salsa Grilled Chicken and Strawberries with Balsamic Syrup Pork
Souvlaki Salad with Black Pepper Tzatziki HoneyGlazed Chicken, Sweet
Potato, and Peach Skewers
§
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How to Make Spaghetti Meatballs How to Make Spaghetti Meatballs
Mad About Mashes Mad About Mashes
§
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Outdoor Cooking Grilling
Meat Poultry
Quick Easy
§
Barbecued Chicken Legs
Barbecued Chicken Legs
RATE IT
§
Serves
by Jamie Purviance from Fine Cooking
Issue
§
The secrets to perfect barbecued chicken are to use darkmeat cuts like
drumsticks and thighs, to cook the chicken slowly over indirect heat so
the outside doesnt burn before the inside cooks through, and to add
the sauce just at the end to glaze the chicken. If you have a favorite
barbecue sauce, feel free to substitute it.
§
chili powder
chicken thighs
chicken legs
dehydrated garlic
§
For the chicken
chicken thighs
chicken drumsticks
cups hickory or applewood chips, soaked in water for at least
§
Grill the chicken
Trim any excess fat from the chicken, and season the chicken evenly
with all of the rub.
§
When you see smoke pouring out of the grill, arrange the chicken pieces
skin side up over the cooler part of the grill. Close the lid and smoke
the chicken for minutes. For a charcoal grill, if the temperature
drops below , remove the chicken and scatter a layer of new coals
on top of the old ones.
Move the chicken to the hot side of the grill, and grill, uncovered,
turning and moving the chicken regularly to manage flareups, until
lightly charred on both sides, to minutes.
Move the chicken back to the cooler side of the grill, brush with a
thin layer of sauce, close the lid, and cook until an instantread
thermometer inserted in a thick part of the chicken registers ,
to minutes, brushing occasionally with more sauce. The drumsticks
§
by mviolin, One of the best barbecued chicken recipes Ive
made. Although this is timeconsuming, its not difficult. The chicken
legs came out a beautiful amber color. The sauce was succulent with
hints of sweetness and spiciness without being cloying or
overwhelmingly hot. I used chicken leg quarters instead of separate
thighs and drumsticks, and that worked out well.
§
added djijon and hot sauce. Got rave reviews. It will be my go to rub
for many things, even on vegetables.
by TheMomChef, By far the best barbecued chicken recipe that
Ive found to date and Ive tried an awful lot of them. The sauce is
§
by mjchantry, This was my first attempt at smokingbbqing
chicken, and its brilliant. Dont expect to have leftovers. I used
legs and thighs for two people, and it was gone.
§
by anncancook, We have a winner! Ive made barbecued chicken
many times, but this recipe really stands out as one of THE best. The
sauce is superb and pairs well with the rub and the smoky chicken. I
used a combination of leg quarters and bonein breasts, and they all
§
AlabamaStyle SmokeRoasted Chicken Legs Grilled Chicken Salad with
Tomatoes, Avocados, and Chile Dressing HerbRubbed Pork Spareribs with
HoneyLemon Glaze Smoked Chicken Halves with LemonGinger Barbecue
Sauce Grilled Chicken Livers with Lemon Sauce HoneyGlazed Chicken,
Sweet Potato, and Peach Skewers
AlabamaStyle SmokeRoasted Chicken Legs Grilled Chicken Salad with
Tomatoes, Avocados, and Chile Dressing HerbRubbed Pork Spareribs with
HoneyLemon Glaze Smoked Chicken Halves with LemonGinger Barbecue
Sauce Grilled Chicken Livers with Lemon Sauce HoneyGlazed Chicken,
Sweet Potato, and Peach Skewers
§
FineGardening
VegetableGardener
VegetableGardener
§
<file>
The Science of Baking Cookies The Science of Baking Cookies
How to Make Spaghetti Meatballs How to Make Spaghetti Meatballs
Download our FREE Essential Reference Guide for Cooks Download our
§
Ingenious Kitchen Tips Ingenious Kitchen Tips
Ways to Dress Up Beef Tenderloin Ways to Dress Up Beef
Tenderloin
§
Guides
o Cook Fresh Healthy
o Make it Tonight
§
Outdoor Cooking Grilling
Meat Poultry
Quick Easy
§
OvenFried Chicken Legs
OvenFried Chicken Legs recipe
RATE IT
§
This baked version is just as tasty as the traditional fried chicken
if not more delicious and far less artery clogging. Coating the
chicken legs in homemade aoli or even a mock version using
storebought mayonnaise and a touch of garlic before breading them
§
aoliâfrom lime to lemon caper to tomato and hot pepper changes the
flavor profile of the chicken entirely. Master this one recipe and
youâll have countless new meals to enjoy.
§
egg yolks
Dijon mustard
olive oil
vegetable oil
canola oil
§
paprika
chicken legs
§
egg yolk
tea spoon. Dijon mustard
â cup extravirgin olive oil
â cup vegetable, canola, corn, or safflower oil
to cloves garlic, minced
§
For the ovenfried chicken legs
§
â tea spoon. paprika
whole chicken legs â to lb. total
§
Add the yolk and mustard to a small bowl. Combine the olive oil and
vegetable oil in a liquid measuring cup. Add Tbs. of the combined
oils to the yolk and mustard and whisk together until an emulsion is
§
Make the ovenfried chicken
§
Place the lime aoli in a bowl with the chicken legs and toss to coat.
Place the chicken in the bowl with the breadcrumb mixture and coat
well. Place the chicken on a lightly greased baking sheet and bake
until the juices run clear, about minutes. Remove from the oven and
§
HoneyCrisp OvenFried Chicken Roasted Chicken, Chickpea, and
Cauliflower Salad Classic Chicken Pot Pie Chicken Pot Pie with Fennel
and Mushrooms in a Potato Bowl Quick Chicken Parmesan OldFashioned
Chicken Pot Pie
HoneyCrisp OvenFried Chicken Roasted Chicken, Chickpea, and
Cauliflower Salad Classic Chicken Pot Pie Chicken Pot Pie with Fennel
and Mushrooms in a Potato Bowl Quick Chicken Parmesan OldFashioned
Chicken Pot Pie
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Diced fresh mango, mango chutney, and mango nectar work together to
give this meaty, saucy dish an ampedup fruit flavor. If you like, feel
free to tailor the heat level to your taste. To simplify the recipe,
§
baby back pork ribs
mango chutney
§
â lb. pork baby back ribs, cut into two pieces to fit into the
slow cooker
§
pot and put in a oven. Plan on the dish taking roughly half the
time to cook in the oven as it would in the slow cooker.
§
until the sauce is reduced to about â cups. Pour over the ribs to
cover. Cover and cook on low until tender, to hours.
§
sauce into a mediumsize saucepan, and bring it to a boil over high
heat. Cook until reduced to about â cups, about minutes. Pour
the thickened sauce over the ribs, sprinkle the diced mango on top, and
§
Hoppin John Slow Cooker PulledPork Sandwiches Pork Medallions with
Chickpeas and Cabbage RedCooked Pork Shoulder and Chestnuts Spicy Pork
Stew with Peppers and Potatoes Beef Stew with Root Vegetables and
Horseradish
Hoppin John Slow Cooker PulledPork Sandwiches Pork Medallions with
Chickpeas and Cabbage RedCooked Pork Shoulder and Chestnuts Spicy Pork
Stew with Peppers and Potatoes Beef Stew with Root Vegetables and
Horseradish
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Spicy Pork Stew with Peppers and Potatoes
Spicy Pork Stew with Peppers and Potatoes
RATE IT
§
Chipotles and roasted sweet peppers give this zesty pork stew a
Southwestern flavor.
§
pork shoulder
grapeseed oil
vegetable oil
kosher salt
black peppercorns
onions
celery
§
beer
chicken broth
white potatoes
§
lb. boneless pork shoulder, trimmed of excess fat and cut into
to inch pieces
Tbs. grapeseed oil or vegetable oil; more as needed
Kosher salt and freshly ground pepper
medium yellow onion, coarsely chopped about cup
medium celery stalks, coarsely chopped about cup
§
cup beer any kind
cups homemade or lowersalt storebought chicken broth
cups peeled diced white potatoes inch dice
§
Spread the pork on paper towels to dry for to minutes before
browning. You can use this time to chop the onion, celery, and
carrot. If the meat is very wet, pat it dry.
§
medium to mediumhigh heat until shimmering hot. Season about onethird
of pork with salt and pepper and arrange it in a single layer in the
pot there should be at least inch of space between the pieces.
Brown well on at least sides, adjusting the heat as necessary; each
batch should take about minutes to brown. Transfer the pork to a
large bowl or rimmed baking sheet as it browns and repeat with the rest
of the pork, seasoning with salt and pepper before browning. Once all
of the pork is browned, remove the pot from the heat to let it cool for
a few minutes.
§
add oil to equal Tbs. Return the pot to medium heat, then add the
onion, celery, and carrot. Season with a pinch of salt and pepper, and
cook, stirring often and scraping the bottom of the pot with a wooden
spatula, until the vegetables begin to soften, to minutes. Stir in
the garlic, chipotles, cumin, and oregano and cook, stirring
§
bits on the bottom of the pot. Raise the heat to medium high and boil
to reduce by about half, to minutes. Add the chicken broth and
cups water. Bring to a boil.
Return the pork to the pot along with any accumulated juice. Lower the
heat to maintain a simmer.
§
minutes, add the peppers. Cover with the parchment and lid, return the
pot to the oven, and cook until the pork is forktender, to hour
more.
§
Beef Stew with Root Vegetables and Horseradish Asian Pork Stew Veal
Stew with Bacon and Winter Vegetables Cassoulet ItalianStyle Beef and
Porcini Stew Sausage, Potato, and Fennel Chowder
Beef Stew with Root Vegetables and Horseradish Asian Pork Stew Veal
Stew with Bacon and Winter Vegetables Cassoulet ItalianStyle Beef and
Porcini Stew Sausage, Potato, and Fennel Chowder
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Outdoor Cooking Grilling
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Quick Easy
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This recipe calls for many ingredients and some planning, but the
finished turkeyâ rich, smoky flavor and juicy meat is more than worth
it. First, the turkey is brined in a ciderspice brine to season it
inside and out. Then, it gets rubbed with butter, honey, and a barbecue
spice rub. Next, its wrapped in bacon and smoked on the grill. As the
bird finishes cooking, it gets spritzed with apple juice to beautifully
burnish the skin and keep the meat moist and flavorful.
§
turkey
vegetable oil
carrots
celery
onions
granulated sugar
§
garlic powder
onion powder
dry mustard powder
§
cup vegetable oil
Kosher salt
§
medium celery stalks, cut into inch chunks
medium yellow onion, peeled and quartered
dried bay leaf
§
For the barbecue spice rub
§
tea spoon. garlic powder
tea spoon. onion powder
tea spoon. dry mustard
§
Tbs. vegetable oil
medium yellow onion, peeled and quartered
oz. cup unsalted butter, softened, plus oz. Tbs., cut
§
the neck and giblets with a pinch of salt, stirring often, until
browned, about minutes. add the carrots, celery, onion, bay leaf,
peppercorns, tea spoon. salt, and cups of water.
§
Make the spice rub
§
Rinse and dry the turkey; discard the brine. Rub the inside of the body
and neck cavities with Tbs. of the vegetable oil, and then sprinkle
each cavity with Tbs. of the spice rub. Put the onion pieces inside
the body cavity.
§
In a small bowl, combine the oz. softened butter with Tbs. of the
spice rub. Carefully slide your hands under the skin of the turkey to
loosen it from the breast. Using your fingers, spread the butter
mixture directly on the breast meat, being careful not to tear the
skin.
§
Rub the outside of the turkey with the remaining Tbs. vegetable oil,
then the honey, and then Tbs. of the spice rub.
§
a cookâ treat or discard. Generously season the turkey with all but
tea spoon. which will be used for the gravy of the remaining spice rub. Put
the butter slices on top of the breast and thighs and continue smoking,
§
cook, whisking constantly, for minutes. Add the remaining tea spoon.
spice rub and cook, whisking, minute more. Gradually whisk the broth
into the skillet until smooth, and then bring to a simmer. Whisk in the
§
The spice rub can be made up to month ahead; keep in an airtight
container.
§
yours is the best smoked turkey my family has ever tasted. The blending
of flavors and spices was out of this world. I followed your recipe
religiously in every every regard, so our superb meal was all to your
§
yours is the best smoked turkey my family has ever tasted. The blending
of flavors and spices was out of this world. I followed your recipe
religiously in every every regard, so our superb meal was all to your
§
yours is the best smoked turkey my family has ever tasted. The blending
of flavors and spices was out of this world. I followed your recipe
religiously in every every regard, so our superb meal was all to your
§
work but nothing too challenging. The bacon that comes off the turkey
is amazing. Dont fill up on it before the turkey! Meat is juicy and
nicely smoked. The barbecued skin is the best ever.
§
didnt use more than a pinch of cayenne in the rub because some in the
family are sensitive to spice. It turned out a rich deep brown, super
moist and juicy even the breast meat, and with a wonderful smokey,
savory, sweet flavor. We are enjoying the leftovers!
§
permanent recipe file! This was the most fun I ever had cooking with my
family on a holiday. One change would be to reserve more of the spice
rub to add to the gravy.
§
ever made. I love that so much of the steps could be done ahead of
time. I put the brine together on a Friday and also made the spice rub,
that night when it was cooled I put the turkey in, Saturday I made the
§
practice making sure I could get the temperature right. This turkey is
unbelievable, the crust is delicious, the meat moist and so flavorful.
I cannot possibly tell you how delicious it is. I served people and
§
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To learn more, read
Four Ways to Cook in a CastIron Skillet
by Joanna Pruess from Fine Cooking
§
smoky flavor to these succulent braised lamb shanks. Like most braised
meats, the shanks improve with reheating.
§
black peppercorns
onions
garlic
§
cranberries
beef broth
honey
§
Freshly ground black pepper
cup finely chopped yellow onion
medium cloves garlic, minced
§
oz. cups fresh or frozen cranberries
cup lowersalt beef broth
cup honey
§
temperature steady even when the heat is low, and its size works well
for smaller cuts of meat, such as short ribs and the lamb shanks here.
§
Cook the onion in the skillet over medium heat, stirring with a wooden
spoon until softened, to minutes. Add the garlic and cook,
§
by IleneBJ, This recipe is outstanding. I have made it
times twice with lamb shanks and most recently, with beef short ribs
for a large dinner party. The first time I made it, I tasted the sauce
§
perfect. I agree that you dont have to be too precise with the amounts
to have it come out perfectly. I served it with a multivariety rice
and Brussels Sprouts which were roasted with red onions, olive oil,
SP. Given how flavorful the sauce is, you dont want to try to compete
with it by having the accompaniments be spiced.
§
by LotusMan, How are cranberries southwestern??? There could
be a fruit less southwestern grown in the Northern states and Canada
produced with a lot of water. Perhaps they might choose a fruit that
is more southwestern than the cranberry for this recipe.
§
Cassoulet Spaghetti with Abruzzese Lamb Ragu Southwestern Braised Short
Ribs Quick Chicken Chili Pork Shoulder Braised with Apple Cider, Thyme,
and Tomatoes Lamb and Goat Cheese Burgers with Roasted Red Pepper
Relish
Cassoulet Spaghetti with Abruzzese Lamb Ragu Southwestern Braised Short
Ribs Quick Chicken Chili Pork Shoulder Braised with Apple Cider, Thyme,
and Tomatoes Lamb and Goat Cheese Burgers with Roasted Red Pepper
Relish
§
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PanSeared Catfish with Creamy Greens
PanSeared Catfish with Creamy Greens recipe
RATE IT
§
Paprika, celery salt, and cayenne make a bright, slightly spicy rub for
this mild fish.
§
cayenne
catfish
lemons
§
tea spoon. cayenne
oz. catfish fillets
tea spoon. fresh lemon juice
§
tear the kale leaves from their ribs. Discard the ribs and tear the
leaves into bitesize pieces. Wash well. Cook the greens in the boiling
water until tender, about minutes. Drain in a largemesh sieve,
§
tea spoon. each salt and pepper. In a heavyduty inch nonstick skillet,
heat the remaining Tbs. oil over mediumhigh heat. Brush the catfish
with the lemon juice and sprinkle both sides evenly with the spice
mixture. Put the fish in the pan, reduce the heat to medium, and cook
until browned, minutes. Carefully flip the fish with a spatula and
cook until it flakes easily when tested with a fork, to minutes.
Serve the fish over the greens.
§
by Lisaswife, This recipe was delicious! Not much of a
catfish or green person but every bit was gone. Ive made it several
times since and the family loves it.
§
by Artzee, My husband and I enjoyed this recipe. I agree that
farm raised catfish can be tasteless. However, Whole Foods tends to
have very good fish even farm raised. Instead of kale my husband
dislikes, I steamed some red swiss chard and then followed the recipe
as printed. My husband ,who tends to be a picky vegetable eater,
cleaned his plate. Not my favorite Ivy Manning recipe but definitely
§
one pass. This recipe is terrible. What a way to waste a perfectly
beautiful bunch of kale. And now I know why I havent bought catfish in
such a long time it was tasteless even with the spices in this recipe.
I definitely will follow my instinct the next time about buying ANY
farmed fish which I believe is the only way to buy catfish nowadays
but I certainly may be wrong on this one. Even so, if you read this
review, be warned. Now on to the apple cider glazed chicken in this
section.
§
Catfish with ApricotChili Glaze and Wilted Spinach PanFried Trout
with White Beans, Bacon, and Rosemary Kale Salad with Cranberry
Vinaigrette Kale Chips with Toasted Lemon Zest Chickpea Soup with
Crispy Kale Seared Scallops with Creamy Spinach and Leeks
Catfish with ApricotChili Glaze and Wilted Spinach PanFried Trout
with White Beans, Bacon, and Rosemary Kale Salad with Cranberry
Vinaigrette Kale Chips with Toasted Lemon Zest Chickpea Soup with
§
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Black Bean and Pepper Jack Burgers
black bean pepper jack burgers
RATE IT
§
With fresh scallions, cilantro, and spicy pepper Jack cheese, these
zingy burgers are a far tastier option than veggie burgers from the
freer case. Rolled oats help hold them together. Avocado and jarred
§
rolled oats
black beans
eggs
cumin seeds
§
cup rolled oats
.oz. can black beans, rinsed and drained
large egg
tea spoon. ground cumin
Kosher salt
oz. finely grated pepper Jack cheese cup
large scallion, minced
§
Put the oats in a food processor and pulse three times to roughly chop.
Add half of the beans and pulse into a coarse paste, about pulses.
Add the egg, cumin, and tea spoon. salt and process to mix well, about
minute. Transfer the bean mixture to a large bowl. Stir in the
remaining beans, the cheese, scallion, and cilantro.
With wet hands, form the bean mixture into four inchthick patties
and transfer to a lightly oiled plate. Refrigerate for to minutes
§
by Onymous, These are so tasty. Mine came out crunchy on the
outside and creamytasty inside. I used cheddar cheese since I had it
on hand and it was great. Served with chipotle mayo sans buns. For
those of you who prefer to cook your own beans, its cups cooked
beans, about cup dry.
by Ladyfish, Loved these. I have made a ton of bean burgers
many on my site Loris Lipsmacking Goodness and these were one of the
best bean burgers I have ever made. These were the most simplest too!
My very picky eater child actually ate one! And thats very surprising.
§
by user, This black bean burger makes you want to not
even bother looking at other bean burger recipes. Its delicious
grilled or cooked stovetop. I cant say enough good things about this
§
these were a hit. Very simple and straight forward recipe. Next time I
will use more pepperjack cheese as the patties did mostly take like
black beans.
§
the oats a little to give it a little firmer texture maybe ~T extra.
T of olive oil is optimistic, especially for high heat, so I used a
generous amount of canola in a cast iron skillet, heated to about
degrees turned down a bit after the searing each size for minutes to
cook for another minutes. The end result was an addictively crispy
outside with a nice firm interior. The flavor was nice, but Im already
envisioning other nonSouthwesterny versions...like using parmesan
cheese, topping with some mozzarella and tomato sauce for an Italian
version, or just plain cheese and standard toppings. Overall, a great
concept and one of the better veggie burger recipes Ive tried and Im
not vegetarian...I actually fried up some bacon for a little smokey
§
by OliversRock, The best veggie burger ever. I am chef at a
daycare and the kids loved them...I didnt make enough! Nice to have an
option that is actually better than a beef burger. All the staff wanted
the recipe.
§
amazing. I was pleasantly surprised by how much flavour they had. I am
not a vegetarian and do enjoy meat, however, I didnt miss the meat at
all in this burger! It will become a regular favourite in our house. I
didnt have any jarred salsa so I topped it with a tomato onion salad
in a balsamicbasil vinagrette dressing along with the avocado
§
by sookee, I am a nonred meat eater and my husband is the
red meat eater...when we BBQ, usually I have a Gardenburger and I am
never quite pleased...it is usually just adequate. So, the weather is
in the s and its a great nite to sit out and grill so I grab my
JuneJuly Fine Cooking and can throw together these black bean burgers!
Okay, I have made other bean burgers over the years, but for whatever
reason, these turned out wonderfully? I served them with salsa and
§
Beef Burgers with Blue Cheese and Caramelized Onions Pork Burgers with
Sauerkraut and Gruyre Grilled Chickpea Burgers with Creamy Lemon
Tahini Sauce Caramelized Onion Cheeseburgers BaconWrapped Sonoran Hot
Dogs Grilled Sliders
Beef Burgers with Blue Cheese and Caramelized Onions Pork Burgers with
Sauerkraut and Gruyre Grilled Chickpea Burgers with Creamy Lemon
Tahini Sauce Caramelized Onion Cheeseburgers BaconWrapped Sonoran Hot
Dogs Grilled Sliders
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§
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Outdoor Cooking Grilling
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Beef Burgers with Blue Cheese and Caramelized Onions
beef burger with blue cheese and carmelized onions
RATE IT
§
Salty blue cheese, sweet onions, and juicy beef are a classic and
addictive combination. Cooking the onions is the most timeconsuming
part of this recipe, but be patient Itâ worth it to coax out their
§
butter
onions
ground beef
tarragon
§
Worcestershire sauce
vegetable oil
blue cheese
challah bread
§
Tbs. unsalted butter
medium yellow onions, chopped about cups
lb. ground beef preferably lean
Tbs. chopped fresh tarragon
§
Tbs. Worcestershire sauce preferably Lea Perrins
Vegetable oil, for the grill
oz. blue cheese, crumbled about cup
brioche or challah rolls, split
§
Melt the butter in a inch skillet over mediumlow heat. Add the
onions and cook, stirring often, until golden and soft, about
minutes; reduce the heat to low if the onions begin to brown too
quickly.
Meanwhile, in a large bowl, thoroughly mix the beef, tarragon, mustard,
and Worcestershire sauce with your hands. Form the mixture into four
§
Oil the grill grate. Grill the burgers, covered, for minutes. Flip
the burgers and top with the cheese. Cover and continue to cook until
an instantread thermometer inserted into a burger registers for
§
grill until browned and heated through, to minutes. Serve the
burgers in the rolls, topped with the caramelized onions.
§
For your Memorial Day cookout, serve these burgers with Chopped
Vegetable Couscous Salad or Grilled Fingerling Potato Salad. Mini
MixedBerry Tarts make for a patriotic dessert.
§
by desertsage, Surprisingly good flavor combination. I used
grass fed beef and it came out wonderfully.
by kungfukaren, These are fantastic; juicy, flavorful, easy. I
make a quadruple batch of the meat and apportion it out into
gallonsized freer bags to have at the ready for weeknight grilling.
If time is short, these are still great without the onions. I make
with ground turkey, btw.
§
light spread or sauce to make it better. I followed recipe with only
deviation being that I used onion buns. Dont think Ill make again, to
be honest.
§
by dickyg, this was a grand surprise. the tarragon is a spice
that i would not have used in a burger but the first bite was amazing.
§
Caramelized Onion Cheeseburgers Stuffed Blue Cheese Burgers Herbed
Aoli Burgers Black Bean and Pepper Jack Burgers Bacon Burgers with
BaconOnionBalsamic Jam Grilled Sliders
Caramelized Onion Cheeseburgers Stuffed Blue Cheese Burgers Herbed
Aoli Burgers Black Bean and Pepper Jack Burgers Bacon Burgers with
BaconOnionBalsamic Jam Grilled Sliders
§
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§
Pork Burgers with Sauerkraut and Gruyre
Pork Burgers with Sauerkraut and Gruyre
RATE IT
§
best flavor, avoid canned sauerkraut and look for the bagged version in
the supermarket meat case.
§
bacon
ground pork
caraway seeds
§
lb. bacon about slices
lb. ground pork
tea spoon. caraway seeds, lightly crushed
§
Cook the bacon in a inch skillet over medium heat, turning
occasionally with tongs, until crisp, to minutes. Remove the
§
In a large bowl, thoroughly mix the bacon, ground pork, caraway seeds,
and nutmeg with your hands. Form into four inchthick patties.
§
Return the skillet to medium heat. When the bacon fat is hot, add the
burgers and cook for minutes. Flip the burgers, cover the skillet,
and continue to cook until an instantread thermometer inserted into a
burger registers for well done, about minutes more. Turn off
the heat, top each with a slice of the cheese, cover, and let sit until
the cheese has melted, about minute.
§
hamburgers. I find turkey burgers a little dry and dull. But the
richness of the pork plus the extra flavor added by the bacon though
the final burger does not taste like bacon thanks to the caraway and
§
made at a local farm on hand and also some very good rolls from a good
bakery rather than the usual cottony rolls. I can get sustainable pork
so these burgers will become a staple.
§
by Mondo, Made these over the Memorial Day weekend, and used
local, pastureraised pork and some fabulous Apple wood smoked bacon.
Just incredible. A really nice change over beef burgers. Doubled the
recipe, but not the caraway, and my son had leftovers as a panini for
§
Beef Burgers with Blue Cheese and Caramelized Onions Caramelized Onion
Cheeseburgers Black Bean and Pepper Jack Burgers Herbed Aoli Burgers
Thai Curry Turkey Burgers Chicken Burgers with Red Cabbage and Apple
Slaw
Beef Burgers with Blue Cheese and Caramelized Onions Caramelized Onion
Cheeseburgers Black Bean and Pepper Jack Burgers Herbed Aoli Burgers
Thai Curry Turkey Burgers Chicken Burgers with Red Cabbage and Apple
Slaw
§
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Outdoor Cooking Grilling
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Quick Easy
§
Smoked Chicken Halves with LemonGinger Barbecue Sauce
Smoked Chicken Halves with LemonGinger Barbecue Sauce recipe
RATE IT
§
This chicken gets its rich complexity from wood smoke and layers of
flavors a spice rub, a mustardy mop sauce, and a zestysweet barbecue
sauce thatâ seared onto the meat for a gorgeous lacquered finish. For
the best smoky flavor, use a charcoal grill.
§
lemons
chicken
vegetable oil
For the spice rub
§
For the chicken
to lb. chickens
cup vegetable oil; more for the grill
Make the spice rub
§
Prepare the wood chips and chicken
§
Put each chicken breast side down on a cutting board. Using kitchen
shears or a sharp knife, cut out the backbones of the chickens save
for another use or discard. Open the chickens like a book and cut
through the breast bones to separate the chickens into halves. Pat the
chicken halves dry with paper towels. Using your hands, rub Tbs. oil
over the skin of each chicken half, then rub each half with a quarter
of the spice rub. Let stand at room temperature while preparing the
grill.
§
Smoke the chicken
Put the chicken halves skin side up over the drip pan and cover the
grill.
Smoke the chicken for minutes, then use a heatproof barbecue mop or
other brush to coat it with some of the mop sauce. Continue grilling
the chicken, brushing with the mop sauce every minutes, until an
instantread thermometer inserted into the thickest part of a thigh
reads , about minutes. During this time, switch positions of
the chicken halves if theyâre not cooking evenly, but do not flip. If
using a gas grill, add more soaked chips through the grate as necessary
§
Brush the skin side of the chicken halves with all of the barbecue
sauce. Using tongs, flip the chicken halves skin side down directly
over the heat and cook until the sauce begins to sizzle and brown, to
minutes.
Transfer the chicken halves to a platter and let rest for at least
minutes before serving.
§
Serve the chicken with Grilled Corn on the Cob, Traditional Cole Slaw,
and your favorite potato salad.
§
by TheMomChef, This could easily be the best grilled chicken
recipe Ive ever found. The whole family inhaled it and wanted more.
§
gas grill, left the center section off, and lit the third side. I
placed the chicken in the unlit section and I mopped the chicken
several times, but I did turn it several times also. I didnt have to
cook it as long as stated in the recipe, but at the end I put it
directly over the wood chips and basted it with the barbeque sauce. We
§
Chicken Caesar Pizza GrillRoasted Honey Barbecued Chicken Grilled
Chicken with Rosemary Caramelized Lemons AlabamaStyle SmokeRoasted
Chicken Legs Grilled Chicken Salad with Tomatoes, Avocados, and Chile
Dressing Barbecued Chicken Legs
Chicken Caesar Pizza GrillRoasted Honey Barbecued Chicken Grilled
Chicken with Rosemary Caramelized Lemons AlabamaStyle SmokeRoasted
Chicken Legs Grilled Chicken Salad with Tomatoes, Avocados, and Chile
Dressing Barbecued Chicken Legs
§
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Outdoor Cooking Grilling
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New OrleansStyle Anasazi Beans and Rice
New Orleansstyle Anasazi Beans and Rice recipe
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§
In New Orleans, red beans and rice, affectionately called âred and
white,â is traditionally served on a Monday as a way to use up Sunday
dinnerâ ham bone. Here, smoked sausage lends its spicy flavor to the
rice and meaty Anasazi beans. For this recipe, itâ not essential to
keep the beansâ shape intactâyou want them to be very soft.
§
bell peppers
red onions
flatleaf parsley
§
garlic
longgrain rice
Hot Sauce
§
lb. cups dried Anasazi beans
Tbs. pure olive oil
§
inch dice
medium red onion, cut into inch dice
cup coarsely chopped fresh flatleaf parsley
§
medium cloves garlic, minced
cups longgrain white rice
Hot pepper sauce, for serving
§
Spread the beans out and pick through them, discarding any rocks, bits
of debris, and shriveled beans. Rinse the beans under cold water to
remove any dust or dirt. Put the beans in a large metal bowl with
enough cool water to cover by about inches. Soak at room temperature
for to hours, adding more water if the level gets low. To see if
the beans have soaked long enough, cut one in half. It should be the
same color at its center as it is at the edge. Drain and rinse.
§
A long soak is the best way to ensure even cooking of the beans, but if
youre short on time, you can do a quick soak in lieu of the step
above Put the beans in a large pot with enough cool water to cover by
about inches. Bring to a boil; boil for minutes. Remove from the
§
Put the beans in a quart Dutch oven. Add quarts cool water, or
enough to cover the beans by about inch. Bring just to a boil over
mediumhigh heat, reduce the heat to maintain a gentle simmer, and
cook, partially covered, stirring occasionally and adding hot water if
necessary to keep the beans submerged, until they begin to soften,
about minutes.
§
heat. Add the sausage and cook, stirring often, until browned, about
minutes. Stir in the celery, scallions, bell pepper, onion, cup of
the parsley, the bay leaf, thyme, tea spoon. salt, and tea spoon. pepper and
cook, stirring often, until the vegetables are softened, about
minutes. Add the garlic and cook, stirring constantly, until fragrant,
§
Add the sausage mixture to the beans and return to a simmer. Continue
to simmer, stirring often, until the beans are very tender and the
liquid is very thick, about minutes.
§
Meanwhile, bring cups water to a boil in a heavyduty quart
saucepan over high heat. Add the rice and tea spoon. salt, stir once,
reduce the heat to low and simmer, covered, until the rice is tender
and the liquid is absorbed, about minutes
Discard the bay leaf from the beans, stir in the remaining cup
parsley, and season to taste with salt and hot pepper sauce. Serve the
beans over the rice, with the hot pepper sauce and pickled jalapeños
with their liquid on the side.
§
The beans can be cooked up to days ahead. Tightly cover and
refrigerate. Gently reheat while cooking the rice, and then finish with
the parsley and hot sauce.
§
by staarlight, I made this recipe last night. I am looking for
the perfect rice and beans recipe one that is easy to make and has
lots of flavor. This recipe fell short. First, I thought the recipe was
a little difficult to follow. At what point do you add the sauteed
veggie mixture to the beans? At the expiration of the minutes or
when the veggies are soft? The mixture of beans and veggies never
really thickened like I pictured. I would have liked a more flavorful
§
CreoleStyle Shrimp Jambalaya Hoppin John Creole Ham, Sausage, and
Shrimp Jambalaya White Bean Soup with Andouille Collard Greens
CajunStyle Chicken and Sausage Jambalaya Chicken and Rice Soup with
Spinach, Lemon, and Dill
CreoleStyle Shrimp Jambalaya Hoppin John Creole Ham, Sausage, and
Shrimp Jambalaya White Bean Soup with Andouille Collard Greens
CajunStyle Chicken and Sausage Jambalaya Chicken and Rice Soup with
Spinach, Lemon, and Dill
§
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HoneyCrisp OvenFried Chicken
ovenfried chicken
RATE IT
§
Glazed with honey, coated in crushed cornflakes, then baked to crisp
golden perfectionâthis is your fried chicken craving satisfied.
§
chicken thighs
buttermilk
§
skinless bonein chicken thighs about lb.
cup lowfat buttermilk
cups cornflakes cereal
tea spoon. paprika
§
Place the chicken in a bowl with the buttermilk and toss to coat.
Marinate in the refrigerator for at least hour and up to hours.
§
Remove the chicken from the buttermilk, shaking off excess buttermilk
from the chicken. Discard the remaining buttermilk. Brush each piece of
chicken with honey, then dip in the cornflake crumbs, pressing hard so
the crumbs adhere to the chicken. Place the coated chicken on the
prepared baking sheet. Lightly spray the top of each chicken thigh with
cooking spray. Bake until the chicken is crisped and cooked through,
to minutes.
§
OvenFried Chicken Legs Chicken Pot Pie with Phyllo Crust Crisp Spicy
Chicken Tenders with Blue Cheese Dipping Sauce Quick Chicken Chili
Roasted Chicken, Chickpea, and Cauliflower Salad Maple and Chipotle
BroilerBarbecued Chicken Thighs
OvenFried Chicken Legs Chicken Pot Pie with Phyllo Crust Crisp Spicy
Chicken Tenders with Blue Cheese Dipping Sauce Quick Chicken Chili
Roasted Chicken, Chickpea, and Cauliflower Salad Maple and Chipotle
BroilerBarbecued Chicken Thighs
§
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Glazed Pork Loin with PineappleScallion Chutney
Glazed Pork Loin with PineappleScallion Chutney recipe
RATE IT
§
This twist on the classic pairing of pineapple and ham uses the fruit
in a delicious mapleinfused glaze and a sweetea spoonicy chutney for roast
pork. If possible, use grade B maple syrup in the glaze; it has a more
robust flavor than lighter grades.
§
coriander seeds
pork loin
pineapple
§
tea spoon. toasted coriander seeds, ground
lb. boneless pork loin roast
medium fresh pineapple about lb.
§
Put the pork on a large rimmed baking sheet, pat dry with paper towels,
and rub all over with the salt mixture. Let sit at room temperature for
§
Position a rack in the center of the oven and heat the oven to .
Roast the pork until an instantread thermometer inserted in the
thickest part reads , about minutes.
§
with a spoon, to yield about cup juice. In a small saucepan,
combine the strained pineapple juice and maple syrup and cook over
mediumhigh heat until reduced to cup, to minutes. The liquid
§
glaze. Add the vinegar, shallot, cayenne, and a pinch of salt to the
Tbs. liquid remaining in the saucepan and cook over medium heat just
until the shallot begins to soften, about minutes. Add the diced
§
When the pork reaches , brush it with some of the glaze and
continue to roast, brushing with more glaze every minutes, until an
§
When ready to serve, stir the scallion greens and cilantro into the
chutney. Slice the pork into inchthick rounds and serve with the
chutney.
§
search the Fine Cooking website....I know I used that method on
another pork loin roast recipe. A wet brine just gives the pork more
flavour in the end. For my slightlylessthan§pound roast, I found it
§
SpiceCrusted Roast Pork Tenderloin Pineapple, Papaya, Starfruit, and
Blood Orange Salad Pineapple and Macadamia Nut Tart PineappleGinger
§
Sour Cream and Macadamias
SpiceCrusted Roast Pork Tenderloin Pineapple, Papaya, Starfruit, and
Blood Orange Salad Pineapple and Macadamia Nut Tart PineappleGinger
§
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Tequila and fresh citrus are a great combo in margaritas and also with
pork ribs. The tequilaâ bite and the acidic orange and lime juices cut
through the rich, fatty meat. In this recipe, the marinade is
transformed into both a glaze and a dipping sauce for the ribs.
§
black peppercorns
baby back pork ribs
cilantro
§
Kosher salt and freshly ground black pepper
racks pork baby back ribs about lb. each, membrane
removed
§
and put in a large resealable freer bag; pour the marinade over the
ribs. Seal the bag and shake to coat the pork with the marinade. Lay
the bag in a pan in case the bag leaks; refrigerate overnight, turning
§
The ribs are ready when the meat is tender and begins to pull away from
the ends of the bones. This will take to hours.
§
Increase the grill heat to medium high and generously brush the meat
side of each slab of ribs with the glaze. Grill glaze side down over
§
Serve the ribs with Grilled Watermelon Gazpacho with Lime
Crema or Spicy Grilled Corn Salad with Black Beans Queso Fresco.
A Fresh Cherry Margarita is the perfect cocktail to pair with this
§
for hours in the oven, then grilled them, probably for another
minutes or so. The meat practically falls off the bone and the flavor
is incredible.
§
ribs prior to glazing and then finishing them on the grill as
individual ribs, so the meat between the ribs gets some glaze as well.
Otherwise, they were quite perfect!
by DrDJO, Excellent flavor. The meat was moist and extremely
tender. I cooked mine covered in the oven for hours then finished
§
amazing. Within minutes the marinade was thrown together I had
everything in my pantry, liquor cabinet and fruit drawer and the ribs
went into the fridge for hours. I took them out about an hour before
I put them on the grill. Its really a carefree recipe. Mine were
especially meaty so I let them go the full two hours. The glaze was
perfect§it doesnt take long for it to caramelize on the hot side of
§
HickorySmoked Baby Back Ribs with ApricotBourbon Barbecue Sauce
HerbRubbed Pork Spareribs with HoneyLemon Glaze AppleBacon Barbecued
Ribs Gas Grill Version Sweet Chili and Root Beer Baby Back Ribs
SlowCooked Memphis Ribs BourbonandVanillaBrined Pork Chops
HickorySmoked Baby Back Ribs with ApricotBourbon Barbecue Sauce
HerbRubbed Pork Spareribs with HoneyLemon Glaze AppleBacon Barbecued
Ribs Gas Grill Version Sweet Chili and Root Beer Baby Back Ribs
SlowCooked Memphis Ribs BourbonandVanillaBrined Pork Chops
§
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The Science of Baking Cookies The Science of Baking Cookies
How to Make Spaghetti Meatballs How to Make Spaghetti Meatballs
Mad About Mashes Mad About Mashes
§
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Outdoor Cooking Grilling
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§
A dry brine an herb and salt rub applied directly to the turkey
creates satiny leg meat and juicy, perfectly seasoned breast meat.
Airdrying the turkey on the last day of the day process will make
§
loosen it from the breast, thighs, and drumsticks.
Rub the herb mixture on the meat, under the skin. Pat the skin back
into place.
§
Store leftover meat and the turkey carcass in the refrigerator for up
to days and in the freer for up to months.
§
turned out fantastic! The skin was cripst golden brown and moist juicy
meat. The drippings made a delish gravy. Everyone raved about this
flavorful turkey. It also cooked very fast, about hours total. This
§
a lb turkey. Followed the instructions except cut back on the salt.
Cooked turkey to degrees with thermometer in the thigh meat.
Followed the instructions... min at and then hrs at . Then
§
by Danyle, This is a wonderful recipe and I will be adapting
it for chicken to cook for weekend meals. Changes I made I had a .
fresh turkey. I love to brine and am very experienced in dry and wet
§
the recipe. Today, Thanksgiving, I stuffed the turkey with bread,
onion, celery, thyme and celery seed but did not add salt. Rubbed the
bird with butter and roasted at f for . hours. Everyone loved it,
even my son who doesnt care for turkey at all. I also used my meat
stock that does not have any added salt cutting down the saltiness. If
§
turkey looked beautiful, it was really juicy and easy to make, but the
skin and the meat on top was uneatable
by HeidiSue, Excellent! I was amazed by the moistness of the
turkey meat and also found the short roasting time convenient. This is
probably my favorite turkey recipe yet§the herbs, olive oil, and salt
§
throughout and not salty. My husband raved that it was the best turkey
he ever ate. It did cook pretty quick, so check the temperature of the
meat earlier than you think you should.
§
less than the usual formula; however, after minutes º and at just
under hours º, an instantread thermometer in the breast meat
read º and º in the thigh meat; temperature rise during the
specified minute rest period resulted in perfectly cooked turkey.
§
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DoubleMushroom Meatloaf
§
Fresh and dried mushrooms make this meatloaf extra delicious. Craving
even more mushroom goodness? Pair it with the mushroom gravy. Or create
your own customized meatloaf recipe with the Recipe Maker.
§
ground pork
ground veal
§
canola oil
onions
garlic
§
whole milk
eggs
dried porcini
§
Tbs. plus tea spoon. canola or olive oil
medium yellow onion, chopped
cup smalldiced fresh cremini or button mushrooms
§
cup whole milk
lb. ground pork
lb. ground veal
large eggs
cup dried mushrooms, rehydrated in hot water and chopped
§
Heat Tbs. of the oil in a to inch skillet over mediumlow
heat. Cook the onion, mushrooms, and garlic, stirring frequently, until
softened and just beginning to brown, to minutes.
§
it should be wet but not drenched. Finely chop and add to the bowl
with the onionmushroom mixture.
Position a rack in the center of the oven and heat the oven to .
Add the pork, veal, and eggs to the onion mixture. Scatter the
rehydrated dried mushrooms, thyme, and sage over the meat, and then
sprinkle with the Worcestershire, tea spoon. salt, and tea spoon. pepper.
§
Heat the remaining tea spoon. of oil in a small skillet over mediumlow
heat. Form Tbs. of the meatloaf mixture into a small patty. When the
oil is hot, cook the patty on both sides until cooked through, about
minutes total. Transfer to a plate and let cool slightly. Taste and
§
youre satisfied with the flavor.
Line a xinch baking pan with parchment. Transfer the meatloaf
mixture to the baking pan and form into a xinch rectangular block
it becomes loafshaped as it cooks. Spread the ketchup over the top
and lightly down the sides of the meatloaf to glaze it.
Bake until an instantread thermometer registers in the center of
the meatloaf, to minutes.
Let the meatloaf rest for minutes. Transfer to a cutting board or
serving platter with a large spatula and cut into to inchthick
§
by alexiako, One of my favorite version of meatloaf would be
this. Try this and Im sure you like it. Check this site for more
recipes that are absolutely delectable. .allthemeat
by ircs, Great beef free meatloaf with lots of flavor.
§
BaconWrapped Meatloaf Meatloaf with Fresh Scallions Herbs Fried
Meatloaf Classic Meatloaf Pork Medallions with Chickpeas and Cabbage
Pork Tenderloin with Spicy Grilled Pepper Relish
BaconWrapped Meatloaf Meatloaf with Fresh Scallions Herbs Fried
Meatloaf Classic Meatloaf Pork Medallions with Chickpeas and Cabbage
Pork Tenderloin with Spicy Grilled Pepper Relish
§
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Eat Your Greens Eat Your Greens
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§
Classic Chicken Pot Pie
Classic Chicken Pot Pie recipe
RATE IT
§
This is the definitive pot pie recipe a creamy chicken stew loaded
with onions, peas, mushrooms, and carrots, and baked under a rich,
flaky crust. Its comfort in a bowl.
§
chicken breasts
red potatoes
§
cremini mushrooms
pearl onions
garlic
chicken broth
cream
§
Tbs. olive oil
lb. boneless, skinless chicken thighs or breasts
Kosher salt and freshly ground black pepper
lb. medium cremini mushrooms, quartered cups
cups frozen pearl onions, thawed and patted dry
medium carrots, peeled and sliced inchthick cups
§
oz. cup unbleached allpurpose flour
cups lowersalt chicken broth
cup halfandhalf or heavy cream
§
Heat Tbs. of the oil in a to quart Dutch oven over mediumhigh
heat until very hot. Generously season the chicken with salt and
pepper. Working in two batches, brown the chicken well on both sides,
to minutes per side, adding Tbs. oil with the second batch.
Transfer the chicken to a cutting board and cut into to inch
pieces itâ fine if the chicken isnâ fully cooked; it will finish
cooking later. Put the chicken in a large bowl.
Add Tbs. oil to the pot and heat over mediumhigh heat until hot. Add
the mushrooms. Cook without stirring for minute. Continue cooking,
stirring occasionally, until well browned, to minutes. Transfer the
mushrooms to the bowl of chicken.
Reduce the heat to medium and add the remaining Tbs. oil and then the
onions and carrots to the pot. Cook, stirring occasionally, until the
edges are browned, to minutes. Add the garlic and stir constantly
until fragrant, about seconds more. Scrape the vegetables into the
bowl of chicken and mushrooms.
Melt the butter in the same pot over low heat. Add the flour and cook,
whisking constantly, until the texture, which will be clumpy at first,
loosens and smooths out, about minutes. Slowly whisk in the chicken
broth and halfandhalf. Bring to a boil over mediumhigh heat,
whisking to scrape up any browned bits from the bottom of the pan.
Reduce the heat to low and add the potatoes, chicken, and vegetables
and any accumulated juice, and a generous pinch each of salt and
§
Top each bowl of stew with a dough round. With your fingertips, gently
press the dough down into the edge of the stew, so that it flares up
the sides of the bowl.
§
because it can be prepared in advance. Perhaps the method I used for
browning the chicken and vegetables was more effective. I had no
problems with the process. I did not alter the ingredients and followed
the instructions as written except I opted to use a large nonstick
electric skillet rather than a Dutch oven for prepping the chicken and
vegetables. I used boneless chicken breasts which I set aside to cool
after browning while I cooked the vegetables again no problems or
excessive time spent, the mushroom, onions and carrots browned
beautifullly in the time specified. Perhaps those who had problems used
§
than the recipe indicates. I used oz ceramic crocks the type used
for French onion soup and I had exactly enough for servings. I made
the filling and the crust the day before, filled the crocks, and cut
§
by gaius, Yes, it takes a long time to cook the carrots and
potatoes using this method. Longer than they said. One solution is to
§
Finally, Id recommend leaving the heat at mediumhigh when cooking the
carrots and onions when I followed the instructions, the carrots
cooked all the way through without browning and then became a little
§
by callmeafoodie, I was looking for a recipe with really good
flavor rather than the memories I have of bland chicken pot pie and
came here first. Although I couldnt follow the recipe and had to
§
changes I made based on preferences andor ingredients on hand.
Starting with the vegetables; I didnt have potatoes, peas, mushrooms
or pearl onions and I only had carrots sooo I used the carrots,
stalks of celery, a can of kernel corn, green onions and a red pepper
for the filling. For the crust; I didnt use cold butter nor did I
§
what I did have and do; I chopped up the white portion of green
onions, carrots and stalks of celery, I sauted them in equal
amounts of butter and olive oil with sprigs of fresh thyme, sage as
§
garlic towards the end. I then deglazed the pan with cup of dry
white wine and allowed it to cook off for a few minutes. At that point
I set aside the vegetables, their liquid and I kept the herbs to reuse
when browning the chicken. I cleaned and cubed chicken breasts
halves, browning them in batches with the reserved herbs, salt,
pepper, celery salt, dry mustard and poultry seasoning. I deglazed the
pan again after the second batch of chicken with a cup of dry white
wine. I then mixed the vegetables, the cooked chicken and can of corn
in a bowl and set it aside to start the sauce. For the sauce I used
cream and cubes of chicken bouillon dissolved in cups of boiling
water and used the same sauce pan I had cooked the vegetables and
chicken in for extra flavor. Once the sauce was made, I poured it into
the bowl with the chicken and vegetable filling and mixed. I used a
lasagna pan and rolled the dough out into a rectangle. I cooked at
§
by sernst, This recipe delivered the goods a classic,
delicious chicken pot pie. I followed the recipe as directed with one
big exception instead of making individual pies, I made one big one in
§
dish, put it on top of the filling, and baked until the filling was
bubbling. I had no trouble getting the potatoes to cook and the filling
was, well, pretty perfect, with a hint of mustard. Yes, it did take all
afternoon, but what do you expect if you are making chicken pot pie
from scratch? Not a problem for me. Actually, I totally enjoyed it! But
§
greattasting pastry. Only minus one star because it took me two hours
to make this dish, plus the cook time. That was despite years of
cooking pie making experience, a food processor and fast knives. I
had the chicken already shredded and cooked from a prior evening. I
completely forgot to add the peas because I was so tired by the time I
§
potatoes, and I added another tablespoon of butter and another cup of
chicken stock to cut it. Should have probably added yet another c of
stock to thin it further in the oven, because it was very thick. But
§
WilliamsSonoma. Theyre ounces and at $ each, theyre not too
pricey!
§
by mecross, Really a yummy chicken pot pie recipe and I have
tried many. I substituted frozen puff pastry because I was in a time
§
butter. I used canned diced potatoes instead, and added them and the
chicken with the laststep ingredients that eliminates the problem of
potatoes being underdone. I used cooked chicken I had previously cooked
and diced and froze, so didnt need to do the chicken cooking part of
the recipe. Decreased flour to cup, as I dont like a real thick
§
crust recipe, rather a pate brisee one with lots of butter. The crust
was flaky and delicious. I love chicken pot pie and have tried many
recipes. This one blew all of them out of the water. This will surely
§
make is that my potatoes still seemed to be undercooked, so I would
cook them and the carrots a little bit longer. And I thought it tasted
better the second day reheated.
§
Chicken Pot Pie with Fennel and Mushrooms in a Potato Bowl
OldFashioned Chicken Pot Pie Chicken Pot Pie with Phyllo Crust Quick
Chicken Chili Simple Roasted Potatoes Roasted Chicken, Chickpea, and
Cauliflower Salad
Chicken Pot Pie with Fennel and Mushrooms in a Potato Bowl
OldFashioned Chicken Pot Pie Chicken Pot Pie with Phyllo Crust Quick
Chicken Chili Simple Roasted Potatoes Roasted Chicken, Chickpea, and
Cauliflower Salad
§
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Smoky Grilled Meatball Subs
smokygrilledmeatballsubs
RATE IT
§
The pork meatballs in these saucy sandwiches get a double dose of smoky
flavor first from smoked paprika and then from the grill. Sweet,
§
ground pork
eggs
garlic
§
inch soft sub rolls
lb. ground pork
large egg, lightly beaten
large cloves garlic, minced
§
tea spoon. crushed red pepper flakes
oz. finely grated manchego cheese about cup
§
In a large bowl, break up the pork with your hands. Add the soaked
bread, egg, garlic, lemon zest, thyme, smoked paprika, tea spoon. salt,
and tea spoon. pepper. Use your hands to gently combine the mixture.
Shape into meatballs each about inches.
§
the insides of the rolls with Tbs. of the olive oil. Brush the cut
side of the tomato and the meatballs with the remaining olive oil.
§
until golden and lightly charred on the edges, to minutes. Grill
the meatballs until theyâre just cooked through, turning once, about
minutes. Remove each item as it finishes cooking and set aside.
§
Put meatballs in each roll and top with onequarter of the sauce and
onequarter of the cheese. Serve hot.
§
by girlfriend, We cooked these meatballs on our smoking
grill, and they are delicious! Very juicy and flavorful.
by user, The meatballs are light and delicious. Love the
lemon and thyme working together here. The sauce is also great on
scrambled eggs.
by butta, Didnt like this. Meatballs were pretty
flavorless, would have preferred more a traditional tomato sauce and
§
by LizTischler, I am not a big fan of meatball subs as they
always seem to heavy, but decided to try this one as I love smoked
paprika and the idea of grilling the meatballs sounded fun. The dish
was light and very flavorful. The Manchego cheese was a perfect
addition.
§
Grilled Pork Sandwiches with Fennel, Dill, and Cucumber Pork Tenderloin
with Spicy Grilled Pepper Relish Grilled Portobello Quesadillas Herbed
Aoli Burgers TurkeyChorizo Burgers with Guacamole Pork Burgers with
Sauerkraut and Gruyre
Grilled Pork Sandwiches with Fennel, Dill, and Cucumber Pork Tenderloin
with Spicy Grilled Pepper Relish Grilled Portobello Quesadillas Herbed
Aoli Burgers TurkeyChorizo Burgers with Guacamole Pork Burgers with
Sauerkraut and Gruyre
§
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Ingenious Kitchen Tips Ingenious Kitchen Tips
Ways to Dress Up Beef Tenderloin Ways to Dress Up Beef
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How to Make Spaghetti Meatballs How to Make Spaghetti Meatballs
The Science of Baking Cookies The Science of Baking Cookies
§
Guides
o Cook Fresh Healthy
o Make it Tonight
§
Outdoor Cooking Grilling
Meat Poultry
Quick Easy
§
Top a simple steak, pork chop, or chicken breast with a compound
flavored butter, and an average dish turns into an exceptional one.
§
beef strip steaks
kosher salt
§
to oz. boneless beef strip steaks, about inch thick,
trimmed of excess fat
§
Tbs. extra virgin olive oil
cup drained pimiento stuffed Spanish olives martini olives,
plus olives, sliced, for garnish
§
if you donâ have a inch skillet, divide the oil between two
inch skillets. Add the steaks and cook to your desired doneness,
about minutes per side for medium rare to .
§
Compound butters can be flavored any number of ways. Try mixing
softened butter with rosemary or thyme, shallots, or even cheese, like
crumbled Roquefort.
§
FlatIron Steak with Charred Tomato Butter and Grilled Succotash
Grilled Flank Steak with FiveSpice Rub SesameSoy Sauce Skirt Steak
with Rosemary, Black Pepper Balsamic Vinegar
§
FlatIron Steak with Charred Tomato Butter and Grilled Succotash
Grilled Flank Steak with FiveSpice Rub SesameSoy Sauce Skirt Steak
with Rosemary, Black Pepper Balsamic Vinegar
§
FineGardening
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<file>
Ingenious Kitchen Tips Ingenious Kitchen Tips
Ways to Dress Up Beef Tenderloin Ways to Dress Up Beef
Tenderloin
§
The Science of Baking Cookies The Science of Baking Cookies
How to Make Spaghetti Meatballs How to Make Spaghetti Meatballs
Mad About Mashes Mad About Mashes
§
Guides
o Cook Fresh Healthy
o Make it Tonight
§
Outdoor Cooking Grilling
Meat Poultry
Quick Easy
§
Bison buffalo meat is a great substitute for beefââ just as
flavorful but much leaner. Take care not to overcook it, as it can dry
out quickly.
§
Lightly oil the grill grate and place the patties on the grate. Cover
and grill for to minutes. Flip the burgers, cover, and cook to
desired doneness, about minutes for medium to on an
§
Serve with Grilled Corn on the Cob and a colorful Summer Bean Confetti
Salad with Pickled Red Onion Vinaigrette.
§
holy cow! or holy bison Anyways, the secret sauce was the bomb and
would have been good on anything... beef, turkey, veggie burger. Would
definitely make these again when I am rich!
§
by DJ, A really good burger! Weve come to prefer bison over
ground beef, because of the lower amount of saturated fat. The sauce
makes this burgereven though I made it with fat free mayo, it was so
§
Caramelized Onion Cheeseburgers Herbed Aoli Burgers Beef Burgers with
Blue Cheese and Caramelized Onions BLT Burger TurkeyChorizo Burgers
with Guacamole Thai Curry Turkey Burgers
Caramelized Onion Cheeseburgers Herbed Aoli Burgers Beef Burgers with
Blue Cheese and Caramelized Onions BLT Burger TurkeyChorizo Burgers
with Guacamole Thai Curry Turkey Burgers
§
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VegetableGardener
§
<file>
Ingenious Kitchen Tips Ingenious Kitchen Tips
Ways to Dress Up Beef Tenderloin Ways to Dress Up Beef
Tenderloin
§
The Science of Baking Cookies The Science of Baking Cookies
How to Make Spaghetti Meatballs How to Make Spaghetti Meatballs
Mad About Mashes Mad About Mashes
§
Guides
o Cook Fresh Healthy
o Make it Tonight
§
Outdoor Cooking Grilling
Meat Poultry
Quick Easy
§
AlabamaStyle SmokeRoasted Chicken Legs
smokeroasted chicken legs recipe
§
Parrish, from Cullman, Alabama, prefers to showcase her hometown
delicacy with game hens, but chicken legs sometimes they have the
thigh and drumstick still joined together are a little easier to find
§
Hickory wood chips, soaked in water for at least minutes
chicken leg quarters about pounds
Salt
Freshly ground black pepper
cup vegetable oil
cup mayonnaise
§
When the grill is hot, cut off the center or back burner and adjust
your heat to low. Season the chicken legs with salt and pepper. Place
the legs over the indirect section of your grill. Close the lid and
smoke for to hours, basting with the oil and seasoning with
additional salt and pepper after an hour. Cook until the internal
temperature is .
§
them sit for a few minutes, then drain and serve with the reserved
sauce. Discard the sauce where the chicken rested.
§
Grilled CoffeeBrined Chicken Breasts Barbecued Chicken Legs Chicken
Caesar Pizza Smoked Chicken Halves with LemonGinger Barbecue Sauce
Classic Ultimate Hamburgers GrillRoasted Honey Barbecued Chicken
Grilled CoffeeBrined Chicken Breasts Barbecued Chicken Legs Chicken
Caesar Pizza Smoked Chicken Halves with LemonGinger Barbecue Sauce
Classic Ultimate Hamburgers GrillRoasted Honey Barbecued Chicken
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How To Cook
. In a large, heavy skillet, cook the bacon over moderate heat until
it has rendered all its fat and is brown and crisp. Transfer the bacon
to paper towels to drain.
. Wash the fish under cold running water and dry them thoroughly with
paper towels. Sprinkle them inside and out with salt and a few
§
high heat until a light haze forms over it.
. Add the fish and cook them for about minutes on each side, turning
them over carefully with tongs. Regulate the heat so that the trout
§
§
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the neck to the tail with a large knife or poultry shears. Then spread
the squabs out skin side up and, with a sharp blow of a meat cleaver or
wooden mallet, break the curved rib bones so that the birds lie flat.
§
This recipe is also available in
Cuisine Americas United States
Main Ingredient Meat Poultry Squab
Main Ingredient Dairy Butter
Main Ingredient Herbs Spices Watercress
Dish Main Course
§
Our
§
Brush is a kitchen utensil used for brushing on butter or egg wash on
pastry, for basting, glazing or for barbecue
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Chicken Raphael Weill
§
pound chicken, cut into or serving pieces
§
cup chicken stock, fresh or canned
§
fresh parsley sprigs and teaspoon dried tarragon, wrapped
together in cheesecloth
§
egg yolks
§
How To Cook
. Pat the pieces of chicken dry with paper towels and season them on
all sides with the salt and white pepper. In a heavy inch skillet,
§
. Add the shallots and stir for or minutes, until they are soft
but not brown. Add the chicken and turn the pieces with tongs until
they become opaque and firm, and are a pale golden color. Regulate the
heat if necessary so that the chicken does not brown.
. Warm the brandy in a small pan, ignite it and, as it flames, pour it
over the chicken. Slide the skillet back and forth gently until the
flames die, then add the stock, the wine and the cheesecloth bag of
parsley and tarragon.
. Bring to a boil over high heat and reduce the heat to low. Simmer
partially covered for to minutes, or until the chicken is tender
and shows no resistance when pierced deeply with the point of a small
sharp knife. With tongs, transfer the chicken to a plate.
. Pick the wrapped herbs out of the skillet and discard them, and add
the cream and sherry. Stirring constantly, bring to a boil over high
heat and cook briskly, uncovered, until the mixture has been reduced to
about cups. Reduce the heat to its lowest setting.
. Beat the egg yolks lightly with a wire whisk, ladle about cup of
the cream mixture into the yolks and mix well. Stirring constantly with
the whisk, pour the yolk mixture into the skillet in a slow, thin
stream and cook for or minutes, until the sauce thickens heavily
and is smooth.
. Do not let the sauce come anywhere near a boil or the yolks will
curdle. Taste for seasoning, then return the chicken to the skillet.
Turning the pieces frequently, simmer for a minute to heat the chicken
through.
. Arrange the pieces of chicken attractively on a heated platter, pour
the sauce over them and serve at once.
§
This recipe is also available in
Cuisine Americas United States
Main Ingredient Meat Poultry Chicken
Dish Main Course
§
Our
§
Cheesecloth is a loosewoven cotton cloth, such as is used in pressing
cheese curds.
§
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Chicken Simmered In Red Wine With Onions And Mushrooms
Coq au Vin a la Bourguignonne
§
What You Need
THE ONIONS
§
to peeled white onions, about inch in diameter
pound lean salt pork, cut into lardons, inch strips inch in
diameter
§
pound fresh mushrooms, whole if small, quartered or sliced if large
THE CHICKEN
to pound frying chicken, cut up
§
cup beef or chicken stock, fresh or canned
§
How To Cook
. THE ONIONS oignons glaces a brun Preheat the oven to . To
remove excess saltiness, blanch the salt pork by simmering it in cups
of water for minutes; drain on paper towels and pat dry. In a heavy
to inch skillet, melt tablespoon of butter over moderate heat,
and in it brown the pork strips, stirring them or shaking the pan
frequently, until they are crisp and golden. Remove them with a slotted
spoon and set aside to drain on paper towels.
. Brown the onions in the rendered fat over moderately high heat,
shaking the skillet occasionally to roll them around and color them as
evenly as possible. Transfer the onions to a shallow baking dish large
enough to hold them in one layer, and sprinkle them with a tablespoon
or of pork fat. Bake the onions uncovered, turning them once or
twice, for minutes, or until they are barely tender when pierced
§
another to inch enameled or stainless steel skillet. When the
foam subsides, cook the shallots, stirring constantly with a wooden
spoon, for seconds. Add the mushrooms and cook them with the
shallots, stirring and turning them frequently, for or minutes. Add
to the onions and set aside.
. THE CHICKEN Preheat the oven to . Wash the chicken quickly
under cold running water and dry the pieces thoroughly with paper
towels. Reheat the pork fat remaining in the first skillet, adding a
few tablespoons of vegetable oil, if needed, to make a film of fat
inch deep. Brown the chicken, a few pieces at a time.
. Then pour off almost all of the fat from the skillet, add the Cognac
§
saucepan over low heat, ignite it with a match and pour it flaming over
the chicken a little at a time, shaking the skillet back and forth
until the flame dies. Transfer the chicken to a heavy to quart
casserole, and add the browned pork, bouquet garni, thyme and garlic.
. Boil the wine briskly in a to quart enameled or
§
stir the flour into the glaze remaining in the skillet in which the
chicken browned, scraping in any browned bits clinging to the bottom
and sides of the pan. Pour the reduced wine into the skillet and stir
in the stock. Over high heat, bring this sauce to a boil, stirring
constantly, and cook it until thick and smooth. Strain through a fine
sieve over the chicken.
. Bring the casserole to a boil over high heat, cover tightly, and
place on the middle shelf of the oven. After minutes, gently stir in
the onions and mushrooms, and moisten them well with the sauce.
Continue baking for another to minutes, or until the chicken is
tender. Discard the bouquet garni. Taste and correct the seasoning of
the sauce, then serve the chicken from the casserole, or arrange the
pieces attractively on a deep heated platter, pour the sauce and
vegetables over them and sprinkle with chopped parsley.
§
This recipe is also available in
Cuisine Europe French
Main Ingredient Meat Poultry Chicken
Main Ingredient Mushrooms
Main Ingredient Vegetables Onion
Dish Main Course
§
Our
§
Sieve is food preparation utensil for mashing vegetables.
§
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Chicken, Ham And Sausage In Sweet And Sour Sauce
Pollo A Lo Agridulce
§
A to pound chicken, cut into to serving pieces
chorizos, or substitute pound other garlic seasoned smoked pork
sausages
§
cup chicken stock, fresh or canned
§
Stir in tablespoons of the olive oil and tablespoon of vinegar.
. Pat the chicken completely dry with paper towels, place it in a
bowl, and with your fingers or a pastry brush spread the garlic mixture
all over the outside of the bird. Cover the chicken with foil or
plastic wrap and marinate overnight in the refrigerator.
§
olive oil over moderate heat until a light haze forms above it. Remove
the chicken from the marinade and pat the pieces dry with paper towels.
Discard the marinade.
. Starting them skin side down, brown or pieces of chicken at a
time. Turn the pieces with tongs and regulate the heat so that they
§
. Add the sausage and ham to the fat remaining in the skillet and,
stirring constantly, cook for or minutes, or until they brown
lightly. With a slotted spoon, transfer the sausage and ham to the
plate with the chicken.
. Pour off the fat from the skillet and in its place add the chicken
stock. Bring to a boil over high heat; meanwhile stir and scrape in any
§
. Stir in the brown sugar and the remaining cup of vinegar, and
return the chicken, ham and sausage to the skillet together with any
liquid that has accumulated on the plate.
. Reduce the heat to low, cover tightly and simmer for minutes, or
until the chicken is tender and shows no resistance when pierced with
the point of a small, sharp knife. Transfer the chicken to a heated
platter and scatter the pieces of sausage and ham over it.
§
comes to a boil and thickens enough to coat the spoon lightly.
. Taste for seasoning, pour the sauce over the chicken and serve at
once. Pollo a lo Agridulce can be accompanied by plain cooked rice,
boiled yams or the West Indian pumpkin, calabaza see Glossary.
§
This recipe is also available in
Cuisine Americas Puerto Rico
Main Ingredient Meat Poultry Chicken
Main Ingredient Meat Poultry Ham
Main Ingredient Meat Poultry Sausage
Dish Main Courses
§
Our
§
Pastry Brush is a kitchen utensil used for brushing on butter or egg
wash on pastry, for basting, glazing or for barbecue
§
<file>
tablespoon vegetable oil
cup finely chopped onions
§
to a plate.
. Add the onions to the fat remaining in the casserole and cook for
about minutes, stirring frequently until they are soft and
§
. Strain the braising liquid through a fine sieve set over a small
heavy saucepan, pressing down hard on the onions with the back of a
spoon to extract all their juices before discar,ding the pulp.
. Add the cream and, stirring frequently, cook the sauce over
moderate heat until it thickens slightly and is reduced to about cup.
§
This recipe is also available in
Cuisine Americas United States
Main Ingredient Meat Poultry Quail
Main Ingredient Fruits Lemon
Main Ingredient Condiments Wine
Dish Main Course
§
Our
§
Sieve is food preparation utensil for mashing vegetables.
§
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tablespoons vegetable oil
cups finely chopped onions
§
egg yolks
§
. Add the remaining tablespoons of oil to the casserole, then drop
in the onions and garlic. Stirring frequently, cook over moderate heat
for about minutes, or until the onions are soft and translucent but
not brown.
§
lowest setting.
. Combine the egg yolks and flour in a small bowl and beat with a wire
whisk until the mixture is smooth. Whisk in the lemon juice, then beat
§
. Stirring the lamb and broccoli constantly with a wooden spoon, pour
in the eggyolk mixture in a slow, thin stream and cook for or
minutes, until the sauce thickens heavily and is smooth. Do not let the
sauce come anywhere near a boil or the egg yolks will curdle.
. Taste for seasoning and serve at once, directly from the casserole
§
This recipe is also available in
Cuisine Americas United States
Main Ingredient Meat Poultry Lamb
Main Ingredient Vegetables Broccoli
Main Ingredient Vegetables Onion
Dish Main Course
§
<file>
pounds corned beef
§
small white onions, about inch in diameter, peeled and trimmed
§
How To Cook
. Before cooking the corned beef, ask your butcher whether it should
be soaked in water to remove some of the salt. If it has been mildly
cured, soaking will not be necessary.
. Place the corned beef in a or quart pot and cover it with enough
cold water to rise at least inches above the top of the meat. Bring
to a boil, skimming off any scum that rises to the surface.
. Half cover the pot, turn the heat to its lowest point the liquid
should barely simmer and cook the beef from to hours, or until
tender. If necessary, add more hot water to the pot from time to time
to keep the meat constantly covered.
. Cook the cabbage separately in boiling salted water for about
minutes. The potatoes, carrots and onions may be cooked together in a
pot of salted boiling water of their own.
§
their skins.
. To serve the dinner in the traditional way, slice the corned beef
and arrange it along the center of a large heated platter. Surround the
meat with the vegetables and sprinkle the vegetables with chopped
parsley. Horseradish, mustard and a variety of pickles make excellent
accompaniments to this hearty meal.
. NOTE In New England the vegetables, other than the beets, are often
added to the simmering corned beef during the last half hour or so of
cooking. For some tastes, however, the briny flavor imparted to the
vegetables by the corned beef detracts from their natural flavors.
§
This recipe is also available in
Cuisine Americas United States
Main Ingredient Meat Poultry Beef
Dish Main Course
§
Our
§
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Loin Fillets Of Pork With Prunes And Cream Sauce
Noisettes de Porc aux Pruneaux
§
noisettes of pork fully trimmed and boned rib end of loin, tied
and sliced inches thick
§
tablespoon vegetable oil
cup chicken stock, fresh or canned
§
temperature, turning them occasionally, for hours or longer if
possible. Then cook them over moderate heat for minutes, or until
the prunes are tender. Drain, and set the prunes and wine aside
§
which the prunes cooked and boil it briskly, uncovered, until it almost
cooks away. Pour in the chicken stock and bring to a boil again. Return
the noisettes to the pan, cover and simmer gently over low heat for
§
This recipe is also available in
Cuisine Europe French
Main Ingredient Meat Poultry Pork
Dish Main Course
§
Our
§
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Pompano Stuffed with Shrimp and Crab en Papillote
§
cup thoroughly degreased chicken stock, fresh or canned
§
cup coarsely diced cooked shrimp
cup coarsely diced crab meat, fresh or canned
§
enough to hold them in layer.
. Pour in the chicken stock and white wine, and add a little water if
the liquid doesnt come halfway up the sides of the fish. Heat the
baking dish on top of the stove until the liquid begins to simmer.
. Then cover the dish loosely with a sheet of wax paper, a little
larger than the dish itself, and poach the fish in the middle of the
oven for about minutes, or until the fillets are opaque and almost,
but not quite, cooked through. Remove the fish from the pan with a
large metal spatula and spread them open on a platter.
§
. When the foam subsides, add the chopped shallots or scallions and,
stirring constantly, cook them for to minutes until they are soft
but not brown. Stir in the flour and cook for a moment or two until it
froths, then pour in the cup of reserved poaching liquid.
. Cook over moderate heat, stirring constantly with a whisk until the
sauce is smooth and thick.Add the tablespoons of cream, the lemon
§
fillet alongside the center crease of each heart.
. Put an equal amount of the shrimp and crab meat on the lower half of
each fillet and moisten it with a tablespoon of the sauce. Then fold
the other half of the fish over it, enclosing the stuffing.
. Pour the remaining sauce over each fillet, dividing it equally. Seal
§
This recipe is also available in
Cuisine Americas United States
Main Ingredient Fish Pompano
Main Ingredient Shellfish Shrimps
Main Ingredient Shellfish Crab
Dish Main Course
§
Our
§
Sieve is food preparation utensil for mashing vegetables.
§
Brush is a kitchen utensil used for brushing on butter or egg wash on
pastry, for basting, glazing or for barbecue
§
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cup finely chopped onions
§
cups chicken stock, fresh or canned
§
and regulating the heat so that the pieces brown richly and evenly
without burning. Add the onions and, when they color lightly, mix in
the flour.
. Then, stirring constantly, pour in the stock in a slow, thin stream
and cook over high heat until the sauce comes to a boil and thickens
slightly. Add the chopped olives, reduce the heat to low, and simmer
§
This recipe is also available in
Cuisine Americas United States
Main Ingredient Meat Poultry Duck
Main Ingredient Vegetables Olives
Dish Main Course
§
Our
§
Sieve is food preparation utensil for mashing vegetables.
§
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enameled or stainless steel skillet, and when the foam subsides add the
sweetbreads. Cook them on each side for about minutes, or until they
are a delicate brown. Remove to a platter.
. Melt the remaining butter in the skillet and cook the mushrooms
briskly for a minute or two on each side to brown them lightly, then
§
This recipe is also available in
Cuisine Americas United States
Main Ingredient Mushrooms
Main Ingredient Dairy Butter
Main Ingredient Meat Poultry Ham
Dish Main Course
§
Our