ready in about an hour and 50 minutes;
serves 4
You might need to buy:
- cooked chicken
- crushed tomatoes
- tomato paste
- green bell pepper chopped
- chopped parsle
- dried oregano
- chicken broth
- cooked spaghetti
Marinate beef all day.
ready in about 25 minutes;
serves 4
You might need to buy:
- broccoli florets
- sliced red peppers
- grated fresh ginger
- chicken broth
You might need to buy:
- sliced fresh mushrooms
- whipping cream or heavy cream
- dijon mustard
- cooked rice
You might need to buy:
- unsweetened pineapple juice
- rice wine vinegar
- chopped shallots
- Louisiana-style hot sauce
- ground cumin
ready in about 500 minutes;
serves 8
You might need to buy:
- chuck roast
- Around 4-5 cups beef broth
- From: http://centercutcook.com/perfect-pot-roast/
EASY
ready in about 25 minutes;
serves 4
You might need to buy:
- paprika
- cayenne pepper
- dried thyme
- dried oregano
- ground black pepper
- onion powder
ready in about 260 minutes;
serves 6
You might need to buy:
- whole Onions
- Salt To Taste
- Pepper To Taste
- To 3 Cups Beef Stock
ready in about 20 minutes;
serves 4
You might need to buy:
- Panko bread crumbs
- grated parmesan cheese
- Ken’s® Ranch Dressing
ready in about 45 minutes;
serves 8
You might need to buy:
- eggs
- shredded cheddar or mozzarella cheese
- freshly-ground black pepper
Pork tenderloins are often sold two to a package, each piece usually weighing 12 to 16 ounces. The cooking times below are for two average 12-ounce tenderloins; if necessary, adjust the times to suit the size of the cuts you are cooking. For maximum time efficiency, while the pork is brining, make the rub and then light the fire. If you opt not to brine, bypass step 1 in the recipe below and sprinkle the tenderloins generously with salt before grilling. Use a rub (see related recipes) whether or not the pork has been brined—it adds flavor and forms a nice crust on the meat.
ready in about an hour and 15 minutes;
serves 6
You might need to buy:
- granulated sugar