|Story of Corn|
|by Betty Fussell|
Now in paperback for the first time, The Story of Corn is Betty Fussell's mesmerizing account of the extraordinary grain that built the New World.
Tip: Try beef molasses for more results.
Results 1 - 10 of 13 for corned beef molasses
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In slow cooking pot, cover corned beef with water. Cover ... wine vinegar and molasses. Brush on ... brown. Brush with sauce several times during browning.
Heat oven to ... butter. Top with corned beef and cheese. Bake ... butter, the cocoa, molasses and caraway seed. ... 6500 feet) : Heat oven to 450 degrees.
Make into meatballs and put into 2 (9 x 13 inch) pans. Mix and heat to boiling. Slice and add to meatballs in pans. Pour hot mixture over meat. Bake, ...
Pour enough corn oil in the ... all the spices, molasses and maple syrup. ... warm thoroughly. Serve with chunks of cheddar and Italian or French bread.
To make sauce, ... powder, garlic salt, molasses, cumin, oregano, ... bowl, combine ground beef, rice, onion, ... It is just as good without the pepper!
Place corned beef in a slow ... simmer for 6-8 hours or until vegetables are fork tender. Remove cloves and bay leaf before serving. Makes 6-8 servings.
Cook meat in ... time until done, crisp tender. Combine meat and vegetables, soy sauce and MSG. Cook 5 more minutes. Add molasses. Serve over cooked rice.
Heat oil, garlic, ... In skillet, add molasses, mix. Now ... cook one minute longer, serve over hot rice. To freeze: Omit tomatoes and cashews, then freeze.
Simmer 30 minutes, add orange juice and simmer 5 minutes more. Makes 3 cups.
Add water to cover meat in crock. Weight meat with inverted plate or rock to keep marinade over top of meat. Leave in marinade (brine) 14 to 16 days. ...
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