§ Our top DIY gifts are delicious and heartfelt. DONT MISS Rush Hour Recipes, Quick Chicken Dinners, Seafood Suppers § Popular Now Our Meatloaf Recipe Apple Cobbler Recipes Pork Chop Recipes Meatballs Vegetarian Recipes § Meet Decembers Star Shirl J shares more about herself, the upcoming holiday and her love of cooking. § Main Ingredient Cuisine Preparation § Categories One Dish meal Roast beef Beef More Meat American § Cook Time § Units US Metric lb beef roast, any kind ounce package brown gravy mix, dry § Place beef roast in crock pot. § Cook on low for hours. § 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... § 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 § To Die for Crock Pot Pork Chops. Recipe by Olivias Mommy To Die for Crock Pot Pork Chops By Olivias Mommy § Healthy Recipes Meatloaf Recipes § Potato Sausage Casserole Italian Meatballs Recipe Creamy Cajun Chicken Pasta Microwave Caramels Banana Cake Recipe Perfect Pork Tenderloin Microwave Chocolate Mug Brownie § Search ingredient search Search § Pennsylvania Dutch Pickled Beets and Eggs Recipe Photos Photos for Pennsylvania Dutch Pickled Beets and Eggs of § Pennsylvania Dutch Pickled Beets and Eggs § 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 § 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 § eggs § onion, chopped § . 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 § 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 § Roasted Beets with Goat Cheese Walnuts Roasted Beets with Goat Cheese Walnuts Roasted Beets with Goat Cheese Walnuts Pickled Eggs Pickled Eggs Pickled Eggs § Pickled Eggs See how to make classic pickled eggs. Roasted Beets with Goat Cheese Walnuts § Pennsylvania Dutch Pickled Beets and Eggs § Search ingredient search Search § Sign Out This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please visit our technical page. Boston Baked Beans Recipe Photos See how to make this recipe! Boston Baked Beans Make worldclass beans worthy of Beantown. See more Photos for Boston Baked Beans of § 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 § 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 § 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 § Boston Baked Beans § Apple Cider Sauce and Pork Loin Chops Recipe Photos Photos for Apple Cider Sauce and Pork Loin Chops of § 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 § 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 sautŽed 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 sautŽed 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 § 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 of § Chicken Breasts with Balsamic Vinegar and Garlic § 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 § Browse Recipes Browse Recipes By Recipes by Cuisine Cuisine § 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. § This recipe is also available in Cuisine Americas United States Main Ingredient Meat Poultry Ham Dish Main Course § Our § Meat Thermometer is a thermometer used to measure the internal temperature of meat. § Pastry Brush is a kitchen utensil used for brushing on butter or egg wash on pastry, for basting, glazing or for barbecue § Browse Recipes Browse Recipes By Recipes by Cuisine Cuisine § 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 § Our § Brush is a kitchen utensil used for brushing on butter or egg wash on pastry, for basting, glazing or for barbecue. § Search ingredient search Search § Sign Out This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our technical page. 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 § BBQ Pork for Sandwiches § 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 BBQ Pork Sandwiches BBQ Pork Sandwiches BBQ Pork Sandwiches BBQ Pulled Pork Sandwiches BBQ Pulled Pork Sandwiches BBQ Pulled Pork Sandwiches Sarges Pulled Pork BBQ Sarges Pulled Pork BBQ Sarges Pulled Pork BBQ Slow Cooker Barbequed Pork for Sandwiches Slow Cooker Barbequed Pork for Sandwiches Slow Cooker Barbequed Pork for Sandwiches Slow Cooker BBQ Pork Chops Slow Cooker BBQ Pork Chops Slow Cooker BBQ Pork Chops BBQ Pork Sliders BBQ Pork Sliders BBQ Pork Sliders BBQ Pulled Pork Sandwich BBQ Pulled Pork Sandwich BBQ Pulled Pork Sandwich Chinese Steamed Buns With BBQ Pork Filling Chinese Steamed Buns With BBQ Pork Filling Chinese Steamed Buns With BBQ Pork Filling 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 § FiveStars The Best Reviewed Recipes North CarolinaStyle Pulled Pork Sandwiches Slow Cooker Solutions Pulled Pork Sandwiches § BBQ Pork for Sandwiches § Nutrition Search Ingredient Search § Quick Easy No Cook Recipes Chicken Recipes Make Ahead Recipes SlowCooker Recipes Ingredient Recipes Minute Recipes § Recipes Buttermilk OvenFried Chicken with Coleslaw Buttermilk OvenFried Chicken with Coleslaw Buttermilk OvenFried Chicken with Coleslaw Recipe Upload a recipe photo § Rate and Review Read Reviews Yield servings serving size chicken breast half and cup slaw § Beef Stew Recipes § 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 § Buttermilk OvenFried Chicken with Coleslaw Recipe at a Glance § Real Buttermilk Fried Chicken Real Buttermilk Fried Chicken Southern Living Man Catching Fried Chicken with HoneyPecan Glaze Man Catching Fried Chicken with HoneyPecan Glaze Southern Living Walnut and Rosemary OvenFried Chicken Walnut and Rosemary OvenFried Chicken Cooking Light § You want chicken? We ve got it! Chicken Tonight Get endless recipe ideas for this dinnertime staple, emailed weekly. § Nutrition Search Ingredient Search § Quick Easy No Cook Recipes Chicken Recipes Make Ahead Recipes SlowCooker Recipes Ingredient Recipes Minute Recipes § Ingredients Chicken DownHome Southern Fried Chicken DownHome Southern Fried Chicken 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 § 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 Next Slide Mamas Fried Chicken View All Slides Buttermilk OvenFried Chicken with Coleslaw Buttermilk OvenFried Chicken with Coleslaw Mamas Fried Chicken Mamas Fried Chicken Peppery Chicken Fried Chicken Peppery Chicken Fried Chicken OvenFried Chicken OvenFried Chicken Timely Fried Chicken Timely Fried Chicken Cajun OvenFried Chicken Cajun OvenFried Chicken FakeandBake Fried Chicken FakeandBake Fried Chicken Fiery Fried Chicken Fiery Fried Chicken Sweet TeaBrined Fried Chicken Sweet TeaBrined Fried Chicken Hungry for More? § Sizzlin Hot Chicken Sandwiches Quick and Easy Chicken Classics Save Time with Slow Cooker Chicken § Dinner Tonight Chicken and Broccoli Rice Bowl Chicken and Broccoli Rice Bowl Share Twitter Chicken and Broccoli Rice Bowl Fruitcake Cookies FamilyFriendly Casseroles from Gooseberry Patch § TwoBean Soup with Kale . TwoBean Soup with Kale Rocky Road Brownies . Rocky Road Brownies Moravian Tea Cakes . Moravian Tea Cakes Classic Baked Macaroni and Cheese . Classic Baked Macaroni and Cheese Red VelvetWhite Chocolate Cheesecake . Red VelvetWhite Chocolate Cheesecake § Tools Products Ingredient Guide home organizing § Browse All Adventures in Chaos Conversation Starters § Baked Beans § Baked Beans Quentin Bacon fivewholestars § 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. § Advertisement Pasta with sauce on a fork § Browse All Ingredients Satay Chicken StirFry With Snow Peas § Satay Chicken StirFry With Snow Peas § Ingenious Kitchen Tips Ingenious Kitchen Tips Ways to Dress Up Beef Tenderloin Ways to Dress Up Beef Tenderloin 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 § 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 § FineGardening VegetableGardener VegetableGardener § Ways to Dress Up Beef Tenderloin Ways to Dress Up Beef Tenderloin § Showstopper Christmas Desserts Showstopper Christmas Desserts 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 § 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 Crme FraĂźche 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 Crme FraĂźche Sofrito Scallops with Saffron Rice NiçoiseStyle Salad with SoftCooked Egg PanSeared Catfish with Creamy Greens § FineGardening VegetableGardener VegetableGardener § 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 § 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 VegetableGardener VegetableGardener § Gorgeous Cutout Christmas Cookies Gorgeous Cutout Christmas Cookies Ways to Dress Up Beef Tenderloin Ways to Dress Up Beef Tenderloin § Ingenious Kitchen Tips Ingenious Kitchen Tips How to Make Spaghetti Meatballs How to Make Spaghetti Meatballs Eat Your Greens Eat Your Greens § Guides o Cook Fresh Healthy o Make it Tonight § Outdoor Cooking Grilling Meat Poultry Quick Easy § 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 § FineGardening VegetableGardener VegetableGardener § 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 § 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 SautŽ 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 SautŽ 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 § FineGardening VegetableGardener VegetableGardener § 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 § 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 § 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 a•oli or even a mock version using storebought mayonnaise and a touch of garlic before breading them § a•oliâfrom 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 ⁄ cup extravirgin olive oil ⁄ cup vegetable, canola, corn, or safflower oil to cloves garlic, minced § For the ovenfried chicken legs § ⁄ tea spoon. paprika whole chicken legs ⁄ 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 a•oli 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 § FineGardening VegetableGardener VegetableGardener § Login Create an Account Subscriber Extras Ways to Dress Up Beef Tenderloin Ways to Dress Up Beef Tenderloin § Showstopper Christmas Desserts Showstopper Christmas Desserts 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 § 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 § ⁄ 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 ⁄ 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 ⁄ 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 § FineGardening VegetableGardener VegetableGardener § 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 § 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 § FineGardening VegetableGardener VegetableGardener § Login Create an Account Subscriber Extras Ways to Dress Up Beef Tenderloin Ways to Dress Up Beef Tenderloin § Showstopper Christmas Desserts Showstopper Christmas Desserts 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 § 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 § FineGardening VegetableGardener VegetableGardener § Eat Your Greens Eat Your Greens How to Make Spaghetti Meatballs How to Make Spaghetti Meatballs 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 § 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 § FineGardening VegetableGardener VegetableGardener § 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 § 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 § FineGardening VegetableGardener VegetableGardener § 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 § 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 Gruyre 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 Gruyre Grilled Chickpea Burgers with Creamy Lemon Tahini Sauce Caramelized Onion Cheeseburgers BaconWrapped Sonoran Hot Dogs Grilled Sliders § FineGardening VegetableGardener VegetableGardener § 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 § 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 A•oli Burgers Black Bean and Pepper Jack Burgers Bacon Burgers with BaconOnionBalsamic Jam Grilled Sliders Caramelized Onion Cheeseburgers Stuffed Blue Cheese Burgers Herbed A•oli Burgers Black Bean and Pepper Jack Burgers Bacon Burgers with BaconOnionBalsamic Jam Grilled Sliders § FineGardening VegetableGardener VegetableGardener § Gorgeous Cutout Christmas Cookies Gorgeous Cutout Christmas Cookies Ways to Dress Up Beef Tenderloin Ways to Dress Up Beef Tenderloin § Ingenious Kitchen Tips Ingenious Kitchen Tips How to Make Spaghetti Meatballs How to Make Spaghetti Meatballs Eat Your Greens Eat Your Greens § Guides o Cook Fresh Healthy o Make it Tonight § Outdoor Cooking Grilling Meat Poultry Quick Easy § Pork Burgers with Sauerkraut and Gruyre Pork Burgers with Sauerkraut and Gruyre 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 A•oli 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 A•oli Burgers Thai Curry Turkey Burgers Chicken Burgers with Red Cabbage and Apple Slaw § FineGardening VegetableGardener VegetableGardener § Ingenious Kitchen Tips Ingenious Kitchen Tips Ways to Dress Up Beef Tenderloin Ways to Dress Up Beef Tenderloin 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 § 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 § FineGardening VegetableGardener VegetableGardener § Gorgeous Cutout Christmas Cookies Gorgeous Cutout Christmas Cookies Ways to Dress Up Beef Tenderloin Ways to Dress Up Beef Tenderloin § Ingenious Kitchen Tips Ingenious Kitchen Tips How to Make Spaghetti Meatballs How to Make Spaghetti Meatballs Eat Your Greens Eat Your Greens § Guides o Cook Fresh Healthy o Make it Tonight § Outdoor Cooking Grilling Meat Poultry Quick Easy § New OrleansStyle Anasazi Beans and Rice New Orleansstyle Anasazi Beans and Rice recipe RATE IT § In New Orleans, red beans and rice, affectionately called “red and white,†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 § FineGardening VegetableGardener VegetableGardener § Eat Your Greens Eat Your Greens How to Make Spaghetti Meatballs How to Make Spaghetti Meatballs 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 § 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 § FineGardening VegetableGardener VegetableGardener § Gorgeous Cutout Christmas Cookies Gorgeous Cutout Christmas Cookies Ways to Dress Up Beef Tenderloin Ways to Dress Up Beef Tenderloin § Ingenious Kitchen Tips Ingenious Kitchen Tips How to Make Spaghetti Meatballs How to Make Spaghetti Meatballs Eat Your Greens Eat Your Greens § Guides o Cook Fresh Healthy o Make it Tonight § Outdoor Cooking Grilling Meat Poultry Quick Easy § 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 § FineGardening VegetableGardener VegetableGardener § Eat Your Greens Eat Your Greens How to Make Spaghetti Meatballs How to Make Spaghetti Meatballs 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 § 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 § FineGardening VegetableGardener VegetableGardener § 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 § 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 Âș and at just under hours Âș, an instantread thermometer in the breast meat read Âș and Âș in the thigh meat; temperature rise during the specified minute rest period resulted in perfectly cooked turkey. § FineGardening VegetableGardener VegetableGardener § Eat Your Greens Eat Your Greens How to Make Spaghetti Meatballs How to Make Spaghetti Meatballs 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 § 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 § FineGardening VegetableGardener VegetableGardener § Gorgeous Cutout Christmas Cookies Gorgeous Cutout Christmas Cookies Ways to Dress Up Beef Tenderloin Ways to Dress Up Beef Tenderloin § Ingenious Kitchen Tips Ingenious Kitchen Tips How to Make Spaghetti Meatballs How to Make Spaghetti Meatballs Eat Your Greens Eat Your Greens § Guides o Cook Fresh Healthy o Make it Tonight § Outdoor Cooking Grilling Meat Poultry Quick Easy § 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 sautŽed 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 § FineGardening VegetableGardener VegetableGardener § Login Create an Account Subscriber Extras Ways to Dress Up Beef Tenderloin Ways to Dress Up Beef Tenderloin § Showstopper Christmas Desserts Showstopper Christmas Desserts 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 § 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 A•oli Burgers TurkeyChorizo Burgers with Guacamole Pork Burgers with Sauerkraut and Gruyre Grilled Pork Sandwiches with Fennel, Dill, and Cucumber Pork Tenderloin with Spicy Grilled Pepper Relish Grilled Portobello Quesadillas Herbed A•oli Burgers TurkeyChorizo Burgers with Guacamole Pork Burgers with Sauerkraut and Gruyre § FineGardening VegetableGardener VegetableGardener § Ingenious Kitchen Tips Ingenious Kitchen Tips Ways to Dress Up Beef Tenderloin Ways to Dress Up Beef Tenderloin 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 VegetableGardener VegetableGardener § 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 A•oli Burgers Beef Burgers with Blue Cheese and Caramelized Onions BLT Burger TurkeyChorizo Burgers with Guacamole Thai Curry Turkey Burgers Caramelized Onion Cheeseburgers Herbed A•oli Burgers Beef Burgers with Blue Cheese and Caramelized Onions BLT Burger TurkeyChorizo Burgers with Guacamole Thai Curry Turkey Burgers § FineGardening VegetableGardener VegetableGardener § 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 § FineGardening VegetableGardener VegetableGardener § Browse Recipes Browse Recipes By Recipes by Cuisine Cuisine § 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 § § Browse Recipes Browse Recipes By Recipes by Cuisine Cuisine § 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 § Browse Recipes Browse Recipes By Recipes by Cuisine Cuisine § 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. § Browse Recipes Browse Recipes By Recipes by Cuisine Cuisine § 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. § Browse Recipes Browse Recipes By Recipes by Cuisine Cuisine § 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 § 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. § Browse Recipes Browse Recipes By Recipes by Cuisine Cuisine § 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 § 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 § 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 § Browse Recipes Browse Recipes By Recipes by Cuisine Cuisine § 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 § Browse Recipes Browse Recipes By Recipes by Cuisine Cuisine § 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. § Browse Recipes Browse Recipes By Recipes by Cuisine Cuisine § 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