![]() ¾ cup small-diced red onion (1 small onion) Kosher salt and freshly ground black pepperĤ tablespoons (½ stick) unsalted butter (divided) Makes 10 cakes Tested by Alysha Witwicki Ingredients Top with a few slices of avocado and remaining half of roll. Using a pair on tongs, grab about ½ cup of the pork mixture, let most of the liquid drain off and place it on the bottom of the roll. Spread both sides of the French rolls with butter and toast under the broiler a few minutes, until just toasted and golden brown. Remove avocado flesh from skin, and cut it into thin slices. While meat is still in the slow cooker, use two forks to shred the pork.Ĭut avocados in half lengthwise. Set the slow cooker on low heat setting and cook 8 hours, until pork is fork-tender and falling apart. Add diced pineapple, onion, ketchup, vinegar, brown sugar, tomato paste, paprika, Worcestershire sauce, red pepper flakes, dried mustard, salt and pepper and stir. Makes 10 servings Tested by Alysha Witwicki Ingredientsģ to 3 ½ pounds pork shoulder, excess fat trimmedĬut pork into 2-inch pieces and place in a large slow cooker. Remove from grill and let rest 2 to 3 minutes. Grill kebabs over direct, medium heat, with lid closed, until meat is firm to the touch and opaque to the center, 8 to 10 minutes, turning once or twice. Thread chicken, peppers and onion alternately onto skewers. Remove chicken from bag and discard any remaining marinade. Place vegetables in bowl with reserved marinade and toss to lightly coat. Prepare grill for direct grilling over medium heat (350 to 450 degrees). If using bamboo skewers, soak in water at least 30 minutes.Ĭombine sauce ingredients. Turn bag to distribute marinade, place in bowl and refrigerate at least 4 hours, turning occasionally. Place chicken pieces in a large, resealable plastic bag and pour in remainder of marinade. Place 2 tablespoons of the marinade in bowl and reserve for vegetables. Whisk together oil, herbs, lemon juice, honey, garlic, salt and spices. Serve steaks with mushroom mixture spooned on top and a drizzle of reserved vinaigrette, if desired.Ģ cloves garlic, minced or pushed through pressĤ boneless, skinless chicken breasts (each about 6 ounces), cut into 1 ½-inch piecesĢ tablespoons finely chopped fresh mint leavesġ medium garlic clove, minced or pushed through pressĢ large bell peppers, colors of choice, cut into 1 ½-inch piecesġ small red onion, cut into 8 wedges and separated into layers Preparation Remove from grill and let rest 3 to 5 minutes.Īdd chives to mushroom mixture just before serving and mix well. Meanwhile, grill steaks over direct high heat with lid closed, turning once or twice, to desired doneness. Spread mushrooms in a single layer in grill pan and grill, covered, over direct medium heat until golden brown and tender, 6 to 8 minutes, turning once or twice.Īdd grilled mushrooms to skillet with bacon and onion and warm over medium heat, stirring often. Pour ¼ cup of vinaigrette over mushrooms and stir. In a small bowl, whisk together red wine vinegar, Dijon mustard, garlic, olive oil, salt and pepper. In a medium skillet over medium-low heat, cook bacon and onion until bacon is crisp, 6 to 8 minutes, stirring occasionally. (Or work in stages.) Preheat perforated grill pan over medium heat. Prepare grill for direct grilling over medium (350 to 450 degrees) and high (450 to 550 degrees) heat. Discard stems and cut mushrooms into quarters. Makes 4 servings Tested by Marybeth Jacobson Ingredientsģ slices thick-cut bacon, cut into ¼-inch diceĢ cloves garlic, minced or pushed through a pressĢ tablespoons finely chopped fresh chives Preparation Bake in preheated oven 45 to 50 minutes, until custard is firm and has risen above the crust. Then place cauliflower filling on top, followed by remaining cheese. Place half the cheese over bottom of crust. While crust bakes, prepare filling: In bowl, vigorously whisk eggs, cream, milk, salt and nutmeg. Remove pie weights and bake 5 more minutes. Remove from heat and keep warm.įill crust with pie weights and bake in preheated oven 10 minutes. Add cauliflower with about a tablespoon of water and cover. Sauté until shallots are caramelized, about 8 to 10 minutes. Place garlic, shallot and butter in a saute pan and sauté until shallot starts to brown. Roll out piecrust, fit into 9- or 10-inch deep-dish pie pan and place in freezer 20 minutes. ½ cup pecan halves or medium-size pieces Preparation Makes 6 to 8 servings Tested by Nancy Stohs IngredientsĤ cups cauliflower (cut into small florets)
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