I saw this on Diners, Drive-Ins and Dives and this recipe is from the show's website. This is a pretty salty dish, so you can scale back/substitute the pancetta or use a different combination of cheeses if you'd like.
This is a recipe that a friend's wife got from Guy Fieri's site.
I add one small habanero pepper (removing the seeds keeps it to medium-hot instead of super-hot) but otherwise the recipe is unchanged. I think this is also really good on sandwiches.
This is a recipe that I have been tinkering with for a while. Sometimes you want to make a dish that takes a better part of the day, but you can't always tend to it and that is where this technique comes in. I will often times smoke my 4lb shoulder or pork loin (when it's on sale) for about 3 hours, and do the final 3-4 hours in the oven.
This recipe is for a 4lb cut of meat and I recommend about 75-80 minutes/lb for loin and 85-90 minutes/lb for shoulder.
All measurements are approximate and will probably vary greatly.
I had never made curry before but decided to give it a shot.
I would call this recipe a medium-hot dish. I put in quite a bit of curry, but there is a lot of rice and chicken for it to cover. This recipe is for 1 person, but can be easily multiplied.
If you use chicken stock for this recipe do not use the chicken base
Ok, so the title may be a little deceiving. The potatoes are only fried once, but the ingredients are in the spirit of a twice baked potato. This plate can certainly stand alone, but goes great with everything from eggs to meatloaf and anything else you want to pair it with.
Just as the title describes, this is a slightly spicy chicken soup that uses a little cayenne pepper and a little Tabasco with the other seasonings. This recipe can easily be scaled down, but I cook for a lot of people in my house, so I make the full recipe. Enjoy!
I have made this dish a few times and it is just wonderful. It is best prepared on a grill, and this is the way the instructions are given, but it can easily be prepared in the oven as well. The cut that I buy for this has the netting, but you can use butcher's twine if the netting is not available to keep the roast together while it cooks.
I have been making this for a couple of years and it is very good and super easy to make. I make this in a slow cooker, but if you have a large pot (4 or more quarts) than you can do it on the stove top too.
I started making these in the Spring of 2006 when we moved to a new house and I found a meat market with the best Italian sausage I have ever had. The sausage I use already has red and green bell peppers and diced onions in it. It is the only stuff I buy now.
I cook on a charcoal grill, and it really adds to the overall flavor in a way gas just could not. Prep time does not include the time it takes for charcoal to ash over.
The lid should be closed the whole time unless turning or moving the meatballs.
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