Cooking Method - Roast
This is an essential component in Emeril Lagasse’s Deer and Andouille Sausage Gumbo.
This stuffing runs the gamut of the five food groups, relying on fruits, vegetables, protein, grains, and dairy to create the fine mixture roasting within the turkey’s cavity. Farofa (cassava flour), the Latin version of corn flakes, brings it all together and gives the recipe the cohesive texture that it requires.
Serve these caramelized onions in place of the creamed ones that grace many holiday tables. These too are sweet, but also hot and lower in fat and won’t fill you up! Note: This recipe requires advance preparation.
This is a very traditional condiment all over Mexico and the Southwest. The canned versions of these jalapeños are more commonly served, but these are much tastier. Note: This recipe requires advance preparation.
Lamb is by far the most popular meat in the country and it is prepared in several ways. Folktales say this is how Genghis Khan liked his lamb prepared while on his way through the country. If you prefer beef, it can be substituted, using a cut suitable for roasting.
This dish sounds like a belligerent and problematic pet but, in actual fact, it’s a traditional, delicious and spicy Italian dish from the Umbrian country-side.
This highly unusual soup is not really a bisque or cream soup--it just resembles one. W.C. says that the soup is so-named because it is black and white and red all over. It requires three processes to complete, but is well worth it.
Note that the recipe requires advance preparation.
This roast chicken recipe with pizzazz is practically a meal in one.
This recipe wreaks havoc on your lawn, but hell, grass grows back!
Copyright© 1997-2015, Sunbelt Shows, Inc.
No portion of this site may be reproduced in any medium
without the written permission of the copyright holder.