![]() ![]() Instead of bombarding you with endless scrolling before you get to recipes, you will find the tools you need to easily search and find the exact recipe you're looking for. RecipeLand, stands out from other recipe websites, many of which have been acquired by large corporations and turned into clickbait machines. Now you too can find recipes by ingredients and save your favorites in your own recipe box.įast-forward 27 years and Recipeland™ is a family affair, exclusively run by Sean, Zhangbo, and their daughter Keira. No more wasted food, time, or money spent on unnecessary ingredients. Tired of buying ingredients for new recipes every time you cook? Imagine if you could input your available ingredients into a cookbook, and it would only show you recipes based on what you already have. What recipes can I make with these ingredients? Taste for seasonings and adjust if necessary.įounded in 1996, years before Google and the term blogger existed, ™ was created to answer an elusive question faced by home cooks everywhere. TO MAKE THE GRAVY: In the Dutch oven, combine the gravy ingredients, stir and cook for about 5 minutes over medium heat until gravy has thickened. Into a large measuring cup, strain the drippings.Īdd several ice cubes and let stand for a few minutes until the fat separates out. Remove the meat and keep warm until ready to slice. If needed, add more marinade during the cooking time to keep at least ½ inch liquid in the Dutch oven. In a Dutch oven, heat oil and slowly brown the meat well on all sides.Īdd 1 cup of the marinade liquid plus some of the vegetables and bay leaves.Ĭover tightly and simmer on surface heat or in a preheated 350oF oven for 3 to 4 hours until the meat is fork tender. When ready to cook, remove meat (saving marinade) and dry well. (If you like sour sauerbraten, let marinate for 4 days.) In a large bowl, thoroughly combine vinegar, water, onions, celery, carrots, pepper, cloves, bay leaves, both sugar and salt pour over meat.įasten bag tightly and lay flat in a 9" X 13" pan.
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