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Each package of baby back ribs is fully cooked and hickory-smoked in barbecue sauce. Sam’s Club members pay $13.68 for three pounds which comes out to about $4.56 per pound.
This creamy white version, made extra-luxurious from a cheesy béchamel-type sauce called Mornay, is packed with chopped chicken, spinach, mushroom, and fresh herbs–and a few time-saving secrets ...
The short ribs get cooked in an aromatic tomato sauce and then topped with a punchy combination of pine nuts, parsley and breadcrumbs. Braised Chicken with Pomegranate Molasses by Anne Burrell
Deep-fried butter – Snack food made of butter; Egg butter – Mixture of butter and chopped hard boiled eggs, eaten in Finland and Estonia; Garlic butter – Compound butter, or beurre à la bourguignonne; Gooey butter cake – Cake originally from St. Louis, Missouri; Hard sauce – Dessert sauce of sugar, butter, and spirits; Hollandaise ...
The ribs are often heavily sauced; St. Louis is said to consume more barbecue sauce per capita than any other city in the United States. [3] St. Louis–style barbecue sauce is described by author Steven Raichlen as a "very sweet, slightly acidic, sticky, tomato-based barbecue sauce usually made without liquid smoke."
Salmon En Croute. A cheesy, garlicky, spinach mixture is the perfect balance to a tender salmon fillet. Everything is nestled together in the puff pastry dough, and after 20 minutes in the oven ...
Simple garlic sauce is composed of garlic and another ingredient to suspend it via emulsion, such as oil, butter or mayonnaise. Various additional ingredients can be used to prepare the sauce. Garlic sauce can be used to add flavor to many foods and dishes, such as steak, fish, seafood, mutton, chops, chicken, eggs and vegetables.
Just make sure to serve this plant-based Christmas dinner recipe with a hearty green salad, rice pilaf and mac and cheese to make the spread more filling. Get the recipe 54.