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Slow Cooker Beef Stroganoff . Ingredients. 1 1/2 pounds top round steak, cubed 1/4 teaspoon salt 1/4 teaspoon paprika 1/4 teaspoon pepper 2 tablespoons butter 1 package (8 ounces) fresh sliced portobello mushrooms 1 small onion, chopped 2 medium garlic cloves, minced 1 can (10. 75 ounces)... Preparation. Sprinkle beef with salt, paprika and pepper. In large skillet, brown beef in butter. Place beef in large slow cooker. In same skillet, saute mushrooms, onion and garlic until tender. Transfer to slow cooker. Stir in soup, au jus mix, Worcestershire sauce and 1/4 cup water. Cover and cook on low 6 hours. Combine remaining water and flour until smooth. add to slow cooker. Stir in sour cream. Cover and cook 1 hour longer. Serve over noodles. sprinkle with parsley. Preparation Time:. 25 minutes. Cook Time:. Bourbon BBQ Baby Back Ribs. Ingredients. 6 pounds pork baby back ribs, cut into serving-size pieces 1 pouch Orrington Farms BBQ Pork Roast Seasoning, divided 1 cup packed brown sugar 1 cup tomato sauce 1 cup prepared Orrington Farms Beef Flavored Soup Base & Seasoning 1/2 cup bourbon 1... Preparation. Preheat oven to 475°F. Rub 2 tablespoons pork roast seasoning over ribs and place meaty side up on large baking sheet. Bake 30 minutes. Meanwhile, in medium bowl, combine remaining ingredients. Place ribs in large slow cooker. Pour sauce over ribs. Cover and cook on low 8-10 hours or on high 4-5 hours, until ribs are tender. Remove ribs from slow cooker. Set aside and keep warm. Carefully pour sauce through a fine strainer set over a 2-quart saucepan, reserving liquid. Skim fat, if desired. Bring sauce. Source: www.lebanondemocrat.com
When you’re into cooking, it’s easy to get sucked into the world of buying the coolest new culinary gadget. You’ve probably got plenty of these—zucchini spiralizers and pineapple corers alike—shoved deep into the recesses of your cabinets. What you probably don’t consider, though, is just how many of those pots and pans in your cupboard go entirely unused. Cookware is often purchased first as a set, then replaced or added to as needed. You’ve probably moved beyond the basic pots and pans that you purchased right out of college, but maybe that flimsy little saute pan is still floating around in your kitchen arsenal. Depending on what you cook, these six pots and pans are all you really need to survive in the kitchen, and can help you free up some much-needed space. You know, for more gadgets. A cast-iron skillet is the true workhorse of a kitchen, especially if you do a lot of stove-top cooking. Naturally non-stick and excellent at retaining heat, a cast-iron skillet can be used for everything from searing steaks to baking cakes and cornbread. If you didn’t inherit an old piece of cast iron from Grandma, hit up your Mom for a functional family heirloom. If those prized possessions are already claimed, buying your own cast-iron skillet doesn’t have to be expensive. For the money, the 12” cast-iron fry pan from The Lodge is only $35, and is quite sturdy and heats evenly. You can even buy it from Williams-Sonoma to feel even more fancy. If you’ve got more cash, the sky is the limit on how much you can spend on a nice piece of cast iron. A 10” Staub skillet is $170, but you can bet that you’ll be passing this kitchen treasure down to your grandchildren. If you’ve got a Dutch oven, you can damn near do anything. Roasting, boiling, and even frying is easy to do in a Dutch oven, but slow-cooked soups and braises are the best application for this sturdy kitchen necessity. Enameled cast iron is the most versatile choice for your Dutch oven, thanks to its non-reactive finish and heat-retaining surface. Going from the stove to oven to fridge is also a bonus, especially if you’re used to feeding a crowd. Of course, you can splurge on a Le Creuset Dutch oven , a beloved tool among many home cooks, but at nearly $300 for a piece with a volume of less than 6 quarts, you could also pay your car payment or buy groceries three times. The above-pictured 6-quart cast-iron beauty from The Lodge is. Source: www.pastemagazine.com
Last spring, Jeffrey Steingarten, Vogue magazine's longtime food critic, wrote about the one indispensable item in his vast cookware collection: a 10-inch cast-iron skillet. To verify this, he used only the skillet for an entire month. I love the minimalist concept of relying on one pan and giving props to iron cookware, which is often overlooked. And while I'm a great admirer of Steingarten's writing and cherish my own cast-iron skillets, I've got to set the record straight: Jeffrey picked the wrong pan. Obviously, as " The Wok Queen ," I'm a little biased. But if they held an Olympics for best all-around pan, I know my flat-bottomed, carbon-steel wok would win. Hands down. Jeffrey boasts that his skillet makes a fine griddle, and he likes it for deep-fat frying, but with the caveat that it's best for "deep frying only flat and skinny things. " Well, a wok is also fabulous for grilled cheese and pancakes, and in my big, roomy one, I can deep-fry plump chicken pieces or even a whole fish. Its 4-inch depth protects my stovetop from the oil spatters that must blanket Jeffrey's when he deep-fries in his shallow skillet. And, like a cast-iron skillet, a carbon-steel wok acquires a natural nonstick surface with use. I was a little surprised to read that Jeffrey has used his skillet for roasting a whole chicken or even a small turkey. I just can't imagine a turkey fitting into a 10-inch skillet. I also hate to think of the oven cleaning required after roasting a bird in a pan only about 2 1/2 inches deep. I, on the other hand, have discovered that roasting a spatchcocked chicken with new potatoes in a wok is far superior to using a roasting pan because the drippings collect in the well and the high sides protect the oven from spatters while... Jeffrey reports on skillet-cooking pizza, a gratin dish, a sauté, German pancakes, and a pan-roasted chicken. You can also make these in a wok. And while Jeffrey managed to cook pasta (using just 1 1/2 quarts of water), I know the 5-quart capacity of my wok is more practical for cooking pasta thanks to its high sides. I can even make a big pot of soup or a stew. In fairness, I've never used my wok to make cornbread (as Jeffrey did), and I'll admit it would be disastrous to flip a tarte tatin out of a wok, though a handsome free-form fruit crostata isn't out of the question. Can a 10-inch skillet be set up to steam dozens. Source: theweek.com
When you're into cooking, it's easy to get sucked into the world of buying the coolest new culinary gadget. You've probably got plenty of these—zucchini spiralizers and pineapple corers alike—shoved deep into the recesses of your cabinets. What you
I just can't imagine a turkey fitting into a 10-inch skillet; I also hate to think of the oven cleaning required after roasting a bird in a pan only about 2 1/2 inches deep. I, on the other hand, have discovered that roasting a spatchcocked chicken
If you're not going to doing anything too fancy, you only really need three pieces: A 2-quart saucepan for cooking rice, soup and sauce; astockpot for boiling water to make pasta or steamed vegetables; and a sauté pan that you can use to sear and sauté
Whether you're building your first kitchen's arsenal of tools or just decluttering and purging the outdated and old equipment, it can be tough to know which pots and pans you really need--and which are just taking up precious cupboard space. This guide
Arcoflam 1 1/2 quart saucepan, in very good condition. I have listed this as "used" only because it was found in a resale market, and thus I cannot ...