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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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    18 Reviews |  By Deb1

    This is a real Jewish brisket recipe. It's easy, and even better the second day. If you refrigerate the sauce, the excess fat can be scraped off the top. My kids and husband demand this at least once a month!

    Recipe #40506

    Another great recipe from ABC.net's website and Chef Bill Granger. This chicken recipe will also be included in the Zaar World Tour 2005 swap, Australia.

    Recipe #138106

    1 Reviews |  By Chopsy

    This is a tasty recipe I got out of a cookbook from Iowa favorite recipes. Use plain sauerkraut. It is a great recipe as it does not involve the oven in the hot summertime. I snarf this one.

    Recipe #127778

    9 Reviews |  By Mikekey

    A nice Asian dish. Serve over hot rice or Chinese noodles. As per a suggestion from --Nimz--, if you like a little heat, add some red pepper flakes.

    Recipe #259288

    Green Beans,Youkon Gold Potatoes and Center Loin Pork Chops are slowly brasied in Ham Stock. The Potatoes and Green Beans take on the wonderful flavor of the ham stock as they are braisied.

    Recipe #373147

    2 Reviews |  By KelBel

    This is from foodtv show "Good Deal with Dave Lieberman".

    Recipe #164573

    Homey, lemony, delicious. 1 hour marinating time to allow flavours to develop.

    Recipe #80539

    Recipe #148909

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

    Recipe #173919

    2 Reviews |  By lazyme

    This sounds good. I found this at otherwhitemeat.com.

    Recipe #315360

    1 Reviews |  By Mia #3

    This is a typical Portuguese pork dish. But the best rojoes you'll find is in the norther part of Portugal, in the Minho distric (Pont De Lima) thats the place to go for the best rojoes ever, served with a nice bottle of wine from the region. Can't ask for anything better.

    Recipe #352704

    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

    Very tender meat. Lots of flavour. Good with rice.

    Recipe #66763

    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

    A savory, spicy pork roast. The recipe comes from a TV station.

    Recipe #56661

    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 have divided this recipe in half for a 3-4 pound roast but, as written here, this delicious pot roast serves 15-20 people. Perfect because it's best when made 1-2 days before serving. It will pick up additional flavor from sitting in its braising juices, will slice more neatly because the meat fibers will have compacted as they cool and will hold together nicely when reheated. Great tasting pot roast for 6 or 20. Prep and cook times include reheating.

    Recipe #73721

    I clipped this from the paper and tweeked it to suit my family's tastes. My DH is a real meat lover and this is a favorite of his.

    Recipe #103622

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