|Cognac: A Liquid History|
|by Salvatore Calabrese|
It's called the noble spirit--and who better to explain why than the world expert on cognac, Salvatore Calabrese? In these elegantly illustrated, ...
1 - 10 of 76 for soup liquid smoke
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1. Using a ... all of the liquid ingredients and vegetables, ... honey, and liquid smoke in a small ... unusually good. Makes approximately 40 (1 cup) servings.
No cutting involved! ... pan. Mix in soups, water & ... splashes of liq. Smoke - (wait on ... corn, bell pepper, bacon, hot sauce. Use your imagination.
Instead of using 1 pound neck bones, may use smoked pork hocks and use 1 3/4 pounds. Place the beans in a 4 quart pot and add water for cooking. ...
Spray a dutch ... simmer 20 minutes or until potatoes are tender. Remove from heat. Stir in navy beans, bacon, oil, liquid smoke, salt and pepper. Serve.
Spray a Dutch ... Cover, simmer 20 minutes. Add beans, basil, vinegar, oil, salt and liquid smoke. Remove from heat. Cover, let rest for 10 minutes. Serve.
Place large beef brisket in large baking pan (i.e. 9 x 13 inch cake pan). Mix together: Pierce beef brisket with fork. Pour above mixture over ...
Brown meat. Add ... degrees for 6 hours in covered pan. Meat will fall apart by using a fork; mix meat with liquid in pan. Serve on buns. Easy and good.
Marinade overnight. Wrap in foil and bake at 325 degrees for 4 hours.
Place brisket in electric fry pan (or roast pan for oven, in foil and wrapped) and pour other ingredient over roast. Cover and cook for 2 hours at ...
Mix ingredients together. Marinate brisket, meat side down, overnight. Bake covered at 300 degrees for 1 hour per pound, basting periodically. Last ...
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