Food - Recipes : Thai beef and mango salad Beth's Melt In Your Mouth Barbecue Ribs Oven) Recipe - Food.com - 107786 cancel TOP Filters What's in Your Fridge? Next Recipe Stumped for dinner? Recipe Box Grocery List Print Share Cook Bacon on a Sheet Pan (0:15) More Bake your bacon on a sheet pan in the oven instead of a skillet. 5 Bacon Hacks (1:31) Up your bacon game and add these hacks to your cooking repertoire. You Can Do Better Waffles (0:58) Here are three new reasons to break out your waffle iron. 5 Snack Hacks (1:34) Try these top five snack hacks for easy entertaining. You Can Do Better Ramen (1:03) Here are three new ways to enhance your ramen-eating experience. 5 Peanut Butter Hacks (1:27) From sweet to savory, put more peanut butter in your diet with these ideas. More Videos Total Time 3hrs 15mins Prep 15 mins Cook 3 hrs I almost didn't want to share this ribs recipe because this is one of the dishes that I make that keep my sons coming back home! Skip to Next Recipe Ingredients Nutrition Check Out Our Top Pork Recipe Your Thanksgiving Leftovers, Reimagined Directions Preheat oven to 300 degrees f.
Classic Rack of Lamb Recipe I live for lamb chops. Juicy, tender, rare (please please give me rare), deep reddish pink, browned, crusty, herbed, fatty goodness. So when my father sent me on a mission to make rack of lamb (what? 8 lamb chops in a row?) I was all over it. My version (with guidance from Mike the butcher at Corti Brothers ) uses a simple rub with olive oil, garlic, salt, pepper, fresh chopped rosemary and thyme. Beneath the recipe I’ve included links to rack of lamb recipes from other food bloggers, and a recipe for a breaded herb crusted version from chef Gordon Ramsay that my father likes. The cooking time depends on how big your rack of lamb is, and how rare you want it cooked. Ingredients 1 or more Frenched* lamb rib racks with 7 to 8 ribs each (1 1/2 to 2 pounds for each rack, figure each rack feeds 2-3 people) For each rib rack: 2 teaspoons chopped fresh rosemary 1 teaspoon chopped fresh thyme 2 cloves garlic, minced Salt Pepper 2 Tbsp olive oil Method Yield: 1 rack serves 2 to 3 people.
Coq au Vin Coq au Vin is cozy winter food. It’s meant to slow cook and, like many stews, tastes even better the day after it’s prepared. I’ve come across recipes for quick Coq au Vin. Traditional Coq au Vin required slow cooking, since it called for using a tough rooster as its main ingredient, which benefited from a long cooking process to tenderize the bird. In this version, I omit the bacon and use a generous amount of brandy to deglaze the pan. Coq au Vin – Chicken Braised in Red Wine As an option to butchering a whole chicken, purchase 2 whole legs and 2-3 breasts with skin and bone intact. 1 tablespoon olive oil One chicken, cut in 8 pieces salt freshly ground black pepper 1/3 cup brandy 4 garlic cloves, smashed 3 large carrots, sliced 1/2 inch thick 1 large onion, chopped 8 ounces white mushrooms, halved (quartered if large) 1 – 750 ml. bottle red wine 1/4 cup tomato paste 2 teaspoons dried thyme 2 bay leaves 1 tablespoon brown sugar Preheat oven to 325 F. (170 C.)
Use Your Cast Iron Pan and a Tortilla to Make World Class Bar-Style Pizza in Under 12 Minutes With the right technique, regular flour tortillas make excellent thin-crust bar-style pizzas. [Photographs: J. Kenji Lopez-Alt] I've gotta tell you that in the catalog of easy, cheat-y pizza recipes that start with some form of pre-baked bread base, flour tortilla-based pizzas ranked pretty low on my list. Certainly below French bread pizza, lower than English muffin pizza (my first love), and even lower than matzoh pizza. They always seemed a little too far removed from pizza for me, tasting more like pizza-flavored open-faced quesadillas. Well, I'm happy to tell you that all that has changed and I'm now going to take the position that given the proper technique, a couple of tricks, and the aid of a cast iron skillet, flour tortillas are actually the best way to make quick thin-and-crisp, bar-style pizza at home, producing results that are worlds better than any frozen product out there, and a good deal better than the majority of delivery options as well. Here's how to do it.
Chicken Diablo Um, excuse me but, who is this. . .Diablo? Does he have a mustache? Does he ride a motorbike? Did you know that “diablo” means DEMON? So I really just made CHICKEN DEMON. I would like a word with Mr. I need to ask him how he came up with combining pepper sauce with sour cream, ketchup and honey. And I need to find out if he presses his shirts. You guys, I won’t lie. Diablo did it! OH – I wonder if he’s single. FOR YOU, good grief. Chicken Diablo: (adapted from Recipe Finder) p.s. Demons have never tasted so good. What it took for 4: * 1/2 cup Frank’s hot pepper sauce * 1 cup sour cream * 1/2 cup ketchup * 1/4 cup honey * 1 tsp sweet paprika * 1 tsp ground cumin * 4 chicken breasts, pounded out thinly * 2 Tbs. canola oil * 3 cloves garlic, minced * 1/4 cup sliced scallions * 2 cups cooked white jasmine rice In a bowl, combine the pepper sauce, sour cream, ketchup and honey. Pour half the mixture over the chicken breasts in a shallow dish. Heat the oil in a medium skillet over medium-high.
Food - Recipes : Mediterranean chicken with potatoes raspberry balsamic chicken | KarmaCucina By the time you read this, I will have already returned from the trip mentioned below… Blog makeover put a hiccup in posting A dark cabin is the perfect environment for these heavy eyes, but surrendering to them hasn’t done a thing. I simply cannot sleep. It’s with good reason though. The husband has been down there all week for a trade conference. Well, I’m not one to miss an opportunity to travel or a good meal, so when Joe suggested I head down South and meet him for a long weekend, I was quick to book the flight. Meantime, this week was pretty quiet at home with the exception of my monthly ladies dinner. So bookmark this post for the next time you’re looking for a tasty dinner in a pinch and don’t feel like going to the grocery store – when your friends are on their way or your family is asking you what’s for dinner, you’ll be glad you did. {*style:<b>Raspberry Balsamic Chicken </b>*}Slightly adapted from a Cooking Light recipe Serves 4 4 boneless skinless chicken breasts Salt Pepper
Easy Roast Chicken Print Friendly Version Bookmark It! Print Friendly Version Log in to bookmark! Photo by: AlwaysButter.com Description This is what you do with that value pack :) Details Ingredients Related Tips 1 whole free-range or corn fed chicken, broken down into 8 pieces (or 8 of your favorite chicken pieces, skin on and bone- in preferable) 2 tbsp soy sauce 1 tbsp light brown sugar 2 tbsp red wine vinegar 3 tbsp olive oil 4 shallots, chopped 2 cloves of garlic, minced Handful of fresh parsley Salt and Pepper Directions 1. 2. 3. 4. submitted by AlwaysButter - much more here! Pork Chops Agrodolce Living in Southern California where the sun is good for growing and the farms are plentiful, I am blessed to be able to get all manner of fresh fruits and vegetables at stellar prices. Now meat, on the other hand, is another story. Getting quality meats (ideally hormone-free, and free-range) that are locally sourced costs me an arm and a leg, and sometimes even more than that (tack on a few extra fingers to cover tax, and you get my drift). It is interesting, because people here are very conscious of eating well-sourced meat, but the supply of local beef/chicken/pork is low compared to other areas of the country. This supply/demand issue makes prices higher, and in some cases, the cost can be a little prohibitive. Fresh thyme. I found myself pondering this issue of the price of pork when I recently decided to make this recipe for Pork Chops Agrodolce a second and third time. You see, the first time I made this recipe was when I was visiting my parents in Ohio.