|The New Southern Cook|
|by John Martin Taylor|
What's cooking down South? Hoppin' John Taylor has traveled from Hilton Head to Memphis, from Louisville to Birmingham, from Bethesda to Miami to ...
1 - 10 of 64 for meat preservation
Result Page: 1
Preheat oven to ... preserves melt. Place meat into baking dish ... cooked through, basting frequently. Serve pan juices over meat and or mashed potatoes.
De-head and peel prawns and place shells and heads into a medium saucepan. Add mussel shells, parsley, peppercorns and salt. Just cover with cold ...
Brown meat in oil; drain. ... pineapple. Cover, continue to simmer 10 minutes. Stir in combined remaining ingredients. Cook until thickened. Serve over rice.
Cream butter and sugar. Add beaten egg yolks, flour, baking powder, baking soda, and lastly vanilla. Mix well and line cookie sheet, pressing firmly ...
Pour boiling water over figs, cover and let stand 15 to 20 minutes, depending on softness of fruit. Drain and dry on a towel. Clip stems and cut figs ...
Sprinkle spareribs with meat tenderizer, salt and ... 1/4 cup water. Brush on spareribs. Bake uncovered 1 hour longer. Brush occasionally with preserves.
Combine and form small meatballs. Stir fry in 2 tablespoons of butter. Bake in sauce 30 minutes at 350 degrees.
Soak the glazed fruit in the wine or brandy for two or three days. In a large kettle put the raisins, currants, butter, sugar, spices, preserves, and ...
Place sliced pound ... spread with cooled vanilla pudding and finally layer thick whipped cream over all and sprinkle with crushed nut meats. Pass the tea.
Prepare sauce mixture in small bowl. Cut meat and broccoli into ... vegetables are tender. Serve with chow mein noodles or rice. Approximately 4-6 servings.
Result Page: 1
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