|First You Take a Leek|
|by Virginia Carroll|
Filled with personal anecdotes and humour, this little cookbook, first published in 1969, contains not only wonderful recipes, such as Potato-Leek...
Results 1 - 10 of 70 for smoking meat
Result Page: 1
Cook all with water, cool and pour over meat. Keep hams in this brine for 6 weeks. Then smoke in your outdoor smoker.
Sprinkle meat with creole seasoning. ... placed in water pan of smoker. Place meat on cooking rack and smoke until done; then use juice in pan as gravy.
Mix the meat and cornstarch. Heat ... sauces such as ketchup, mustard and mayonnaise. This version is more spicy but still very quick to prepare. (Venezuela)
Combine first 8 ingredients in bowl, mixing well. Press into 4 x 8 inch loaf pan. Spread additional barbecue sauce over top of loaf. Top with bacon. ...
Mix all first ... in single layer. Mix sauce, heating on top of stove until sugar dissolves; then pour over meat balls and bake at 350 degrees for 1 hour.
Place meat balls in a 9x13 inch pan. Mix sauce and pour over raw meat balls. Bake for 1 hour at 350 degrees.
In a large ... cut strips of meat and enough Lawry's ... meat. Pour liquid smoke also. Let sit ... ziplock bag. Store on counter. Keeps well. Serves: 5 people.
To make meat balls, combine all ... dissolved. Place meat balls in 13x9-inch baking pan. Pour on the sauce. Bake at 350 degrees for 1 hour. Makes 80 meat balls.
Mix all ingredients ... top of the meat. Then put ... cheese. Mix ingredients and pour sauce over meat loaf. Cover with foil and bake 1 hour at 325 degrees.
Mix all together and form meat balls. Pour the sauce of the meat balls and bake for one hour at 350 degrees.
Result Page: 1
top of page