old fashioned, tried and true meatloaf for clay pot. can also be baked in a covered casserole.
these might not have the same delicate flavor of slow-cooked ribs but they are delicious and will be on your table in about 90 minutes or less, and to save even more time boil the ribs a day or evening in advance cover and refrigerate until ready to grill
another beloved slow cooker recipe from canadian living! i like it with vermicelli noodles or rice... you may need more salt and pepper depending on your preference! i use boneless skinless thighs because that's what i like!
this is the signature dish at new york city restaurant aquagrill. it is served with hummus and salad in a lemon coriander vinaigrette. you may have some crust mixture left over; freeze extra to use later, or try it on chicken. this recipe is also koshe
slowly caramelized onions with lots of garlic and a mushroom stock give this thick soup it depth of flavor. if you like, stir a few drops of toasted sesame oil into each bowl. enjoy! adapted from moosewood restaurant new classics cookbook.
a friend had suggested ages ago, after marinading and immediately before grilling or cooking, to place 1 small spring of rosemary on top each piece of meat. the asian-rosemary infused flavor is delicious.
i got this recipe years ago from my aunt norma. it's the one candy my dh asks me to make every christmas. it makes a kind of crunchy toffee. if you like your toffee chewier, you could cook it for less time.
this is a recipe i created after trying several baked chicken finger recipes. i like this combination of seasonings, but it's always fun to try different things. you could use saltines, other crackers, other spices, etc!
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