Barefootcontessasovenbakedhomemadeapplesauce Recipes

Steps:

• Place the lime juice, agave nectar and mango puree in the bottom of a cocktail shaker. Add the rosemary leaves and using a wooden spoon or stick, muddle the rosemary to release the oils. Add the sherry, tequila and a pinch of chili powder. Shake the drink and strain to remove the rosemary leaves. Add ice and shake again vigorously.
• On a small plate, mix together a pinch of chipotle chili powder with the cane sugar. Run the slice of lime around one-quarter of the edge of each cocktail glass and dip it in the sugar mixture.
• Strain the drink into the cocktail glasses and garnish with the rosemary stem.

Steps:

• Stir the brown sugar, sage, salt, basil, black pepper, onion powder, marjoram, and red pepper flakes together in a small bowl. Place the ground beef in a large bowl; mix the spice blend into the ground beef with your hands until evenly integrated. Refrigerate for 24 hours to let the flavors blend.
• Divide the ground beef mixture into 8 patties.
• Place a large skillet over medium heat; cook the patties in the skillet until firm, hot, and cooked in the center, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

Steps:

• Preheat the oven to 350ºF.
• Heat the olive oil in a medium sauté pan. Add the onions, thyme, salt, and pepper and cook over medium-low heat, stirring occasionally, for 8-10 minutes, until the onions are translucent but not brown. (We cooked ours longer, as we like them caramelized, 10-15 minutes).
• Off the heat, add the Worcestershire sauce, chicken broth, and tomato paste. Allow to cool slightly.
• In a large bowl, combine the ground chuck, onion mixture, bread crumbs, and eggs, and mix lightly with a fork.
• DON'T MASH or meatloaf will be dense.
• Divide the mixture into 6(10-11 oz)portions.(That is what the recipe calls for but we made them about 4-6 oz).
• Then shape each portion into a small loaf on a baking sheet.
• Spread about a tablespoon of ketchup on top of each portion.
• Bake for 40-45 minutes, until the internal temperature is 155º-160ºF and the meat loaves are cooked through.
• Serve hot.

Steps:

• Place chicken breasts on baking sheet with sides (to catch the grease), skin side up.
• Rub olive oil on breasts, sprinkle with salt and pepper.
• Bake at 350º for 45 minutes.
• Cool, then chop or slice to use in your recipes.

Steps:

• Heat a large skillet over medium-high heat; stir in the ground beef, chicken bouillon, garlic powder, black pepper, and onion powder. Cook and stir until the beef is crumbly, evenly browned, and no longer pink, about 7 minutes.
• Stir in the flour and cook for 3 minutes, stirring constantly. Stir in the milk and bring to a simmer, stirring constantly. Reduce heat to medium-low, and simmer 5 minutes to thicken.

Steps:

• Preheat oven to 400 degrees.
• Place the zest and juice of the oranges and lemon in a large bowl. Peel, quarter and core the apples (reserving the peel of 2 of the red apples) and toss them in the juice.
• Pour the apples, reserved apple peel and juice into a nonreactive Dutch oven or enameled iron pot.
• Add the brown sugar, butter, cinnamon and allspice and cover the pot. Bake for 1 hour or until all the apples are soft.
• Remove and discard the red apple peel. Mix with a whisk until smooth and serve warm or at room temperature.

Steps:

• Combine the oil and garlic in a small saucepan and bring to a boil.
• Lower the heat and simmer 10-15 minutes, until lightly browned. Be careful not to burn the garlic or it will be bitter.
• Remove the garlic from the oil and set aside (save the oil for vinaigrettes).
• Combine the chicken stock, butter and cooked garlic in a medium saucepan and bring to a boil Lower the heat and cook at a full boil for 35-40 minutes, until slightly thickened.
• Mash the garlic with a fork, whisk in 1/2 teaspoon salt and 1/4 teaspoon pepper and taste for seasonings.
• Spoon the sauce over a meatloaf (1770s is sautéing 1 large Spanish onion in olive oil with 1-1/2 cup finely diced celery; the meat is 1 lb each of ground beef with ground veal with ground pork; parsley, thyme, chives; 3 beaten eggs with 2/3 cup whole milk and 2-1/2 cups panko).

Steps:

• Preheat the oven to 425 degrees F.
• In a food processor, combine garlic, 1 tablespoon salt, thyme leaves and mustard.
• Spread the mixture over the pork and allow it to sit at room temperature for at least 30 minutes.
• In the meantime, slice fennel bulbs into thick wedges.
• Toss the fennel, carrots, potatoes, and onions in olive oil, melted butter, salt, and pepper to taste.
• Place the vegetables in a large roasting pan and cook for 30 minutes.
• Place the pork loin on top of the roasted vegetables and continue to cook for another 30 to 50 minutes (or when a meat thermometer inserted into the thickest part of the loin reads 138 degrees.).
• Remove the meat from the pan and return the vegetables to the oven to keep cooking.
• Cover the meat with aluminum foil and allow it to rest for 15 minutes.
• Remove the strings from the meat and slice it thickly.
• Arrange the meat and vegetables on a platter.
• Sprinkle salt and pepper to taste.
• Enjoy warm!