I made this last night, and as I'm typing this I'm thinking that adding a few dashes of hot sauce to the dressing would make this dish even better ... food for thought (ha, no pun intended). Also I served this as a main dish salad, but it could just as easily be a starter salad to another asian dish, in which the serving size would increase. YUM...
This is my newest thing to do. I am in love with this meal and all its variations. There is no way to eat just 1, every time I serve this people eat 2 or more. It's so fun to tell your company you're serving bacon cheeseburgers, and then put this down on their plates. Same taste different look!...
This Gouda gravy also makes the perfect cheese sauce for mac and cheese, with just one slight change. When making the cheese sauce use 1 cup of milk instead of using 1/2 milk and 1/2 cup chicken broth (which is what the gravy calls for).
I hardly make recipes more than several times, there are just too many new ones out there to try. Yet, this is a recipe I find myself making again and again.
It adds the perfect crispness to the skin while flavoring the meat and keeping it moist.
Do Not cover this with foil while cooking or the skin will never get crisp.
Beef Brisket Braised in Beer, this recipe really creates a tender meat at the end of the cooking time, the gravy that this creates is out-of-this-world!
I served this is mashed potatoes and more ice cold beer. A great Sunday night meat and potatoes type of dinner.
This came from one of my cooking magazines. Every single bite had the juicy taste of red wine (only cook this meal, if you enjoy the taste of red wine), and the beef was so tender, I've never had ribs so flavorful. This meal does need alittle attenion, so cook it on a day when you have a lot of free time!! ...
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