Search results
Results from the WOW.Com Content Network
Heat the tallow in a Dutch oven over medium-high heat. When the oil is hot, add the meat, working in batches if needed, and cook until browned on both sides, 4 to 5 minutes total. Transfer the ...
Salmon En Croute. A cheesy, garlicky, spinach mixture is the perfect balance to a tender salmon fillet. Everything is nestled together in the puff pastry dough, and after 20 minutes in the oven ...
Get the Pot Roast recipe. PHOTO: RACHEL VANNI ; FOOD STYLING: BROOKE CAISON. Pizza Casserole. From the realms of cheesy pizza and bubbling baked pasta comes a new family favorite: pizza casserole.
Pot roast is an American beef dish [1] made by slow cooking a (usually tough) cut of beef in moist heat, on a kitchen stove top with a covered vessel or pressure cooker, in an oven or slow cooker. [2] Cuts such as chuck steak, bottom round, short ribs and 7-bone roast are preferred for this technique. (These are American terms for the cuts ...
An American Dutch oven, 1896. A Dutch oven, Dutch pot (US English), or casserole dish (international) is a thick-walled cooking pot with a tight-fitting lid. Dutch ovens are usually made of seasoned cast iron; however, some Dutch ovens are instead made of cast aluminium, or ceramic.
See also References Further reading External links A acidulate To use an acid (such as that found in citrus juice, vinegar, or wine) to prevent browning, alter flavour, or make an item safe for canning. al dente To cook food (typically pasta) to the point where it is tender but not mushy. amandine A culinary term indicating a garnish of almonds. A dish served amandine is usually cooked with ...
Preheat the oven to 350°F (180°C). Heat the olive oil in a large frying pan that has a lid. Add the potato, carrot, shallot and garlic cloves, and sauté over medium heat. Add the thyme and bay ...
The Dutch version of meatloaf is called gehaktbrood and can be eaten warm or cold. [13] Slavink is sometimes thought of as a small meatloaf, though it is pan-fried. In Polish cuisine, the dish called pieczeń rzymska ("Roman roast") or klops is made of ground pork, beef, onions and garlic, with an obligatory hard boiled egg inside.