This is Giada DeLaurentis's recipe from her book Everyday Italian, and it is so wonderful. She does suggest to be creative with the flavorings by using different herbs or cheeses, if you'd like. This is sure to impress. The recipe looks a little lengthy, but it is not complicated or difficult. And don't worry if some of the stuffing falls out during the browning - just spoon it back in if you can, or let it blend into the sauce. It will be great.
NOTE: I made 4 of these for a large gathering, browning them in a skillet, then baking them in a 11x15 pan 2 1/2 hrs mostly covered, 30 more minutes uncovered. (For this much, you only need 2 or 3 times the wine and sauce, not 4 times.)
I've adopted this recipe through Martha Stewart and made it my own. Everyone in the family is at my house on 'turkey' holidays because of this recipe. Even if you've never cooked a turkey before, this will amaze! Of course a recipe is only a guideline so feel free to add or subtract ingredients due to personal taste. I'll add the amazing stuffing recipe that goes with this before American Thanksgiving..or Christmas (depends on my available time). For those that don't cook a lot of turkey (and I do it on a weeknight for something to do), always check your turkey size and cook accordingly, whether stuffed or not. This my friends is a crowd pleaser. Be careful to only serve it to those you want to have over for dinner when a turkey is involved! Use any wine that you would drink is the best advice I can give...makes all the difference in the world. It may seem like a lot of work but it inst--I've done this on a Tuesday just for something to do. It's the best comfort food there is. I don't know the size of the cheesecloth packages so that's an estimate. You can usually get the cheesecloth and the packaged 'poultry blend herbs' at your local grocery. If you cant, email me and I'll give you the herbs you need. ENJOY! Try it this holiday season and tell me it's not the best!
This is a traditional Northern family recipe of mine. Fantastic and very flexible as you can pick and choose what you put in your own pasties to fit your tastes. Plus any leftover filling can be used to make a meat pie or be served with rice as leftovers.
I can't remember where I got this recipe. I just know they're quick and easy and I make them often! Try different mustard blends and add caramelized onion for extra flavor! :-) HINT: Slice each kielbasa chunk into 2-4 discs and lay them down (like fallen dominoes) before rolling them into the crescent roll. Then it's not quite as big of a bite!
This is actually more of a cooking method than a recipe. If all steps are followed, you will not have any problem with any of the assertions in the name. You will get melt in your mouth brisket that is so juicy that it won't hardly accept any BBQ sauce, but the flavor will be so good that you probably won't want any. If you want burnt ends, you can certainly make them, but it's doubtful that you will want to.
You will need a hot charcoal fire, extra long handled tongs, a smoker large enough to accomodate the meat, a large H.D. foil pan large enough to accomodate the brisket, 8-12 hours, smoking wood (We prefer hickory or mesquite), your favorite BBQ rub.
This was really surprisingly good for such a quick and easy meal. The flavors blended well together and Dave added the mustard on the side. I thought this would serve 4 but Dave was hungry so I stated between 2-4 servings. He kept taking the brats out of the pan while I was cooking. From American Home Town Cookbook made my way.
This is for a smoker. It could be cooked in the oven at 300F but that would be like that restaurant on the moon....great food, but no atmosphere. Charcoal and pecan wood brings this to another level.
A Boston Butt also goes by the name Pork Shoulder. Together with the section called "picnic", they comprise the shoulder of the pig. The Boston Butt is the upper section of the shoulder.
From David Rosengarten's It's All American Food.
This will be salty because of the prosciutto so be sure to use low salt chicken broth.
A large amount of butter is called for in the original recipe, but I used less than half the amount and I still thought the chicken tasted great!
This is a grilling recipe, and one that easily transfers to the campfire when camping. You can make it up ahead of time, put it into a cooler of ice and skip the mess at the campsite. A great dish from Marlboro.
*Please Note 3-5 Day Marinating Required*
My DH was born in Wiesbaden, Germany, his family moved to the US when he was a small child. In the military, he was thrilled to be stationed at the Bitburg Air Base in Germany. Over the next 4 years, he grew to love these Marinated Pork Loin Chops, grilled and served on buttered hard rolls. When we vacationed in Germany, I finally got to try authentic Schweinebraten at Oktoberfest-YUM ! I now see what all the fuss was about. Please do not skimp on the marinating time, it is worth the wait. We have found countless variations of this recipe dependent on the region, but this is the version he was fond of.
This German BBQ Chicken recipe is excellent with German sauerkraut and a side of mustard. The chicken can be cooked on a gas or charcoal grill. Chicken needs to marinate for 2 to 12 hours. BEER: Friedrich Dull Krautheimer Urtyp Dunkel and Kaltenberg Prinz Luit Weis Dunkel are great dark lagers. If you enjoy dark wheat beer, try it with Weihenstephaner Hefeweissbier Dunkel for a great pairing. Recipe adapted from a Taste of Germany.
This recipe was given to me by a friend of my DH's who smokes pork shoulder, we have had it many times in the past and is so good I just had to post the recipe here on Zaar! --- Although it is not necessary to use the injector flavoring, the process adds immense moisture and flavor creating the ultimate insurance for a perfect pork shoulder roast! If you have a flavor injector needle from a Showtime Rottiserie oven then use it to inject the roast with the apple juice mixture, it will work well, inject the mixture using 1/2-ounce per pound. You do not have to use all of the rub, refrigerate any leftover rub for the next use. Cooking time will depend on the size of your roasts, which will be 1 hour per pound at 225 degrees --- recipe by Chris Lilly/Big Bob Gibson's
This is the real deal--it doesn't get any better than this. You'll need a smoker, that uses wood (not electric), and one that you can control the temperature on. A kettle BBQ pit (like a Webber) using indirect heat might work, but they tend to get too hot. A pit smoker with a separate fire box is best. For best results, use hickory or pecan. Mesquite is good too, but tends to be a little bitter when smoking for very long periods of time. Prep time does not include marinating over night or the time necessary to get the smoker going.