The Best Guide To Food and recipes Archives - Backwoods Home Magazine

A mix of light and dark meat amounts to one juicy loaf. Get the Dish: Turkey Meatloaf Kelsey tosses olive oil-packed tuna in an aromatic sherry-soy sauce instead of canned mushroom soup for an advanced take on the after-school classic. Get the Recipe: Tuna Noodle Casserole Giada skips the breadcrumb finish and instead brushes her chicken cutlets with a fresh herb oil made from rosemary, thyme and parsley before slathering them with 2 sort of cheese.

Get the Recipe: Pot Roast with Porcini Mushrooms Michael's five-star recipe is a foolproof stunner with plump beef meatballs and al dente spaghetti. However the finest part may be his granny's slow-cooked, flavor-loaded Sunday gravy made with red wine, infant back ribs, and large doses of garlic and oregano.

< Reference ="p__2">Use your favorite gewurztraminer, cider or even beer to taste the pan sauce. Get the Dish: Pork Chops with Potatoes Crispy, lemony catfish is an upgrade from frozen fish sticks, coated in crispy breading and all set to dip in homemade tartar sauce. Get the Recipe: Fried Catfish with Tartar Sauce Cook your roast beef as you would make jam: in canning jars.

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Get the Dish: Hot Beef Sandwich Pasta al forno just equates to oven-baked pasta, however the active ingredients consisted of can be as differed as the imaginations of the dish creators. This meal is satisfyingly salty thanks to olives and sun-dried tomatoes prowling underneath the thick mozzarella topping. Get the Dish: Pasta Al Forno: Oven Baked Pasta Always a fan of the double-fry approach, Michael Symon insists that this process delivers the crispiest chicken.

Get the Recipe: Twice-Fried Chicken with Sriracha Honey Kelsey's ultra-creamy gratin is a vital dish for any cheese fan. Infused with fresh thyme and garlic, this bubbly cheddar and Gruyere meal takes simply 15 minutes to bake. Get the Recipe: Scalloped Potatoes au Gratin There are couple of things more soothing than a helping of fork-tender pot roast.