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Start by heating your olive oil in a large skillet. Add the meat and cook it for 5 to 7 minutes, breaking the meat up with a wooden spoon. Once the meat is completely browned, add the garlic ...
Cook the bacon in a 12-inch skillet over medium-high heat until crisp. Remove the bacon from the skillet. Pour off all but 1 tablespoon drippings.
Remove the bacon from the skillet. Pour off all but 1 tablespoon drippings. Add the onion and cook in the hot drippings until tender, stirring occasionally. Add the garlic and beef and cook until the beef is well browned, stirring often to separate meat. Pour off any fat. Stir the bacon, beef mixture, sauce and milk in a 6-quart slow cooker.
A pot pie or potpie is a type of savory pie, usually a meat pie, covered by a pie crust consisting of flaky pastry. [ 1 ] [ 2 ] Pot pies may be made with a variety of fillings including poultry, beef, seafood or plant-based meat substitute fillings, and may also differ in the types of crust.
COOK and stir onions in dressing in large skillet on medium heat 5 min. or until crisp-tender. Add meat; cook on medium-high heat until evenly browned, stirring frequently.
In 1891, Pellegrino Artusi published a recipe for a ragù characterized as bolognese in his cookbook. [8] Artusi's recipe, which he called maccheroni alla bolognese, is thought to derive from the mid-19th century, when he spent considerable time in Bologna (maccheroni being a generic term for pasta, both dried and fresh [9]).
But until the 1870s kidney pies are far more frequently mentioned in the newspapers, including one thrown at a policeman during an affray in Knightsbridge in 1862, [8] and an assault case in Lambeth in 1867 when a customer attacked a waitress for bringing her a beef pie instead of a kidney one. [9]
This recipe features wild rice and apricot stuffing tucked inside a tender pork roast. The recipe for these tangy lemon bars comes from my cousin Bernice, a farmer's wife famous for cooking up feasts.