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    You are in: Home / Cookbooks / Seared, Braised, and Glazed
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    74 recipes in

    Seared, Braised, and Glazed

    Dedicated to Rita~ who updated us on her favorite new method on the grill for making the most juicy, tender meat your family has ever had. I think these recipes will adapt to this technique quite well.
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    This is not your mother's pot roast! The meat is gently cooked with wine and tomatoes and scented with herbs and orange peel. Pot roast fit for company! From an April 1986 issue of Bon Appetit in the "Cooking with Friends" section, featuring an Elegant and Easy menu. This goes well with Golden Carrot Risotto and Broccoli and Red Bell Pepper Saute.

    Recipe #372516

    Excellent ribs slow cooked for optimal taste! Serve over rice.

    Recipe #358631

    I got this recipe From an ad for McCormick spices in a Martha Stewart Living magazine. The colors and the flavors are wonderful!

    Recipe #367128

    This is one of my family's favorites, and one of the most requested!

    Recipe #330707

    Root beer and sesame seeds is the flavor pairing McCormick spotlights in this recipe. Might opt for more than the recipe calls for. The article's author served the ribs with mashed potatoes (omitting the 2 pounds peeled and chunked sweet potatoes the original recipe added to the pot for the last hour of cooking). Being a Southerner, I put 'em back... where they belong. Source: Adapted from McCormick.

    Recipe #351003

    These are tasty and delicious, not to mention easy. They can be top-of-stove ribs, or slowly cooked in a 325 F oven. My Mom has made them for years.

    Recipe #302599

    From the Jan/Feb 2009 magazine. They write the flavor only gets better with time, so cook ahead, if you prefer, and store up to three days in the refrigerator before serving. Looks like a great recipe to test out my new dutch oven!

    Recipe #349313

    Marinade using drumsticks

    Recipe #340142

    Love ribs in alot of different ways. This prep is easy and fast. This recipe comes from a well worn copy of Gloria Bley Miller's THE THOUSAND RECIPE CHINESE COOKBOOK.

    Recipe #202733

    This was an experiment of combining 3 recipes and boy, did it work! Don't let the number of steps deter you, the taste is worth it. A wonderful fall or winter roast.

    Recipe #260320

    I'm just trying this recipe today and am posting so I won't lose it. I cut it out of the Pitt Post Gazette. So far the few tastes I've tried the sauerkraut is very good and for me that is great because I don't care for it.

    Recipe #275644

    6 Reviews |  By duonyte

    I have been making this recipe for more years than I care to admit to. It's simple to put together and very flavorful. I usually serve with boiled potatoes.

    Recipe #380135

    A recipe from Montreal and published in the Laura Secord book of Canadian cooking.

    Recipe #173919

    Recipe #148909

    Green Beans,Youkon Gold Potatoes and Pork Chops are brasied in Ham Stock to enhance flavor into the Green Beans.

    Recipe #373147

    I had this boneless pork shoulder--it was on sale, and my husband bought a whole bunch. Not a whole lot of variety out there for braised pork shoulder recipes--I think there are about 4 recipes recycled on the whole internet, lol. I looked and didn't find any that I had all of the ingredients for, so I took some stuff out of the fridge and cupboards came up with this one. It's really easy, and delicious.

    Recipe #85691

    Just a great way to use inexpensive chuck roast and have great flavor. Easy to make and easy to enjoy.

    Recipe #286503

    My DH is an excellent home chef and prefers cooking meat. He has tried many recipes for short ribs and did not love the results until now. This recipe came from Anne Burell, she's a Food Network star with a show on Saturday mornings. Her show is our favorite! And, wow, these short ribs...OMG! We served them with pasta and roasted brussel sprouts but next time I will do mashed potatoes.

    Recipe #336253

    This came from First magazine a few years ago. It is about as easy to make as it gets.

    Recipe #18232

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