The sweetness of the blueberries in this recipe is enhanced by the heat from the biscuits. You may use other fruit fillings, but fresh blueberries work the best. This recipe was developed by SuperSite Food Editor Emily DeWitt-Cisneros. From the article Blazing Blueberries.
Pizza for breakfast-why not? After all, Italians love cold pizza with hot cappuccino for breakfast. But rather than cold pepperoni, I&rquo;m proposing a hearty and hot breakfast pie. Use frozen prepared dough and hash browns for easy, quick assembly.
Rick Browne, Ph.B., host of the PBS show “Barbecue America” and the author of The Best Barbecue on Earth and nine other books, is supplying articles and recipes to the Fiery Foods & Barbecue SuperSite.
Use a very sharp boning knife and remove the T-shaped bone from the pork shoulder and any extraneous fat (or ask your butcher to do it for you). For this shoulder the trim weight came to about three pounds. Butterfly the shoulder to a three-inch thickness. Apply the cure on all the surfaces of the butterflied pork using 4 1/4 teaspoons per pound of trimmed meat.
Byron Bates thinks big, really big when he makes these beans. The recipe can be cut down to fit your needs. Note: To plump raisins, place them in a saucepan covered with water or fruit juice. Bring mixture to a boil, reduce heat and cook for a couple of minutes or until raisins are soft and plump.