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1. Heat the oil in an oven-safe 6-quart saucepot over medium-high heat. Add the ribs and cook for 15 minutes or until well browned on all sides. Remove the ribs from the saucepot. Pour off any fat. 2. Stir the soup, vinegar, molasses, Worcestershire, garlic, thyme and onion in the saucepot and heat to a boil. Return the ribs to the saucepot.
HEAT 1 Tbsp. oil in Dutch oven or large deep skillet on medium-high heat. Add onions; cook and stir 5 to 6 min. or until golden brown. Remove from pan.
Place the beef into a 5-quart slow cooker. Add the brown sugar, garlic, thyme and flour and toss to coat. Pour the soup and ale over the beef mixture.
Description — The teams must choose recipes to cook out of either Pete or Manu's cookbooks. The top teams from each instant restaurant round were safe and were not required to cook. Then, the rest of the teams were divided into two groups of six. They must memorise the recipes, then cook the dish.
During the Instant Restaurant rounds, each team hosts a three-course dinner for judges and fellow teams in their allocated group. They are scored and ranked among their group, with the two lowest scoring teams sent to the Sudden Death Cook-Off at the MKR restaurant, with a risk of being eliminated.
During the Instant Restaurant rounds, each team hosts a three-course dinner for judges and fellow teams in their allocated group. They are scored and ranked among their group, with the two lowest scoring teams competing in a Sudden Death Cook-Off at the Elimination House, where one team will be eliminated.
Bestselling author, health advocate and self-trained chef Danielle Walker is stopping by the TODAY kitchen to share two dinner recipes from her cookbook "Healthy in a Hurry," which are both gluten ...
In a large skillet, cook the Italian sausage and ground beef over medium heat, crumbling the meat with a spatula, until beginning to brown. Add the chopped onion and cook until meat is no longer ...