Tag: red

Beer Basted Baby Back Ribs

Know beer watered Baby Back Ribs Video

a delicious recipe ribs ribs bone fall in less than 2 hours! You will love this recipe and your friends and family! To see more great recipes like this, visit www.charbroil.com
Video Rating: 4/5
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Easy chicken with white wine in the crockpot

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Ingrediants: Chicken breasts (used 4 but sause makes plenty for 8 to 10) Heavy peprkia of the breasts (if you like it hot even hotter red pepper) Celery 5 stalks or more chopped 1 Can Cream of Celery Soup or Cream of Chicken 1 Can cream of cheddar if you desire or additional can of the above Suggest one cup of white wine with 2 cans os soup Cook on low all day or high half a day in crock pot/slow cooker. Last half hour turn crock down to low if not already. Add one cup soup cream stir. Start linguini, spagetti, or angel hair. Serve chicken breasts and sause over pasta of choice and pair with salad or steamed vegtable.

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Johnsonville® Italian Sausage Stuffing

Hi all, today you will learn about garlic bread recipe especially Johnsonville® Italian Sausage Stuffing video

default Johnsonville® Italian Sausage Stuffing

Start a new family tradition with this Italian Sausage Stuffing! See how easy it is to make using Johnsonville®Italian Sausage. +++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++WHAT YOU NEED 1 pkg. (19.76 oz.) Johnsonville® Mild Italian Sausage Links, casings removed or 1 pkg. (16 oz.) Johnsonville® All Natural Mild Ground Italian Sausage 1/4 cup olive oil, separated 2 loaves focaccia bread (12 oz. each), cut into 1-in. cubes 1 tsp coarse ground pepper 1 cup Parmesan cheese, shredded 1 small green pepper, diced 1/2 cup oil-packed sun-dried tomatoes, chopped 5 large leaves fresh basil, chopped 2 garlic cloves, minced 2 eggs 1 1/2 cups water or white wine 2 tbsp butter, cubed PREPARATION In a skillet, cook and crumble sausage in 1 tbsp. olive oil until no longer pink; set aside. In a large bowl, combine bread cubes and the remaining oil. Sprinkle with pepper; toss to coat. Transfer to a greased 15-in. x 10-in. baking pan. Bake at 350?F for 10 minutes or until crisp and a lightly browned, stirring once. Remove pan to a wire rack to cool slightly. In a very large bowl, combine the bread cubes, reserved sausage, Parmesan cheese, green pepper, sun-dried tomatoes, basil and garlic. Combine eggs and wine/stock/water; pour over bread mixture and toss to coat. Transfer to a buttered 13-in. x 9-in. baking dish. Dot with butter. Bake, uncovered, at 350?F for 35-40 minutes or until hot. +++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ For more great recipes

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Betty’s Easy and Elegant Pavlova

I hope you enjoy to watch Betty’s Easy and Elegant Pavlova video

In this video, Betty demonstrates how to make an Easy and Elegant Pavlova. This is a beautiful and delicious dessert that originated in Australia or New Zealand. Its main features are a large baked meringue shell and fresh fruit, such as strawberries or kiwi fruit. It is quite simple, yet showy and healthier than most desserts. Ingredients: 4 egg whites 1 cup sugar 1 teaspoon almond extract (You may use vanilla extract, if you prefer.) 1 teaspoon lemon juice 2 teaspoons cornstarch 2 cups whipping cream ½ cup confectioner’s sugar (same as powdered sugar or icing sugar) 2 cups strawberries (capped, washed, and cut in half) Note: kiwi fruit and chocolate chips may be added, as well. Line a rectangular baking pan with parchment paper and draw a 9-inch circle at the center. Beat 4 egg whites until stiff. Add 1 cup sugar, a little at a time, beating well after each addition. Beat until smooth and glossy, but do not overbeat. Fold in 1 teaspoon almond extract, 1 teaspoon lemon juice, and 2 teaspoons cornstarch. Spread meringue mixture in a circular shape on the marked parchment paper. Build up the edges, so that there is a nice indentation in the center of the circle of meringue. Bake 1 hour at 300 degrees (F). Remove from oven and cool in pan on wire rack. Beat 2 cups of whipping cream until stiff peaks form. Add ½ cup confectioner’s sugar and beat until smooth. Set aside. Remove parchment paper from bottom of cooled meringue and place meringue on a flat serving plate. Fill the
Video Rating: 4 / 5
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