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Yields: 8 tbsp. Ingredients. 2 tbsp. kosher salt. 1 tbsp. garlic powder. 1 tbsp. lemon pepper. 1 tbsp. light brown sugar. 1 tbsp. paprika. 2 tsp. ground sage. 2 tsp.
Cover entire turkey with seasoning, including under the breast skin and in the cavity, pressing to ensure seasoning adheres. Refrigerate, uncovered, at least 12 hours and up to 2 days. Arrange a ...
Add the garlic and poultry seasoning and continue cooking until fragrant, 2-3 minutes more. Stir in the sage, thyme, parsley and black pepper, remove from heat, then scrape the mixture into the ...
Cabbage and beet-based soup with meat. May be served hot or cold. A national Ukrainian dish and wide spread Belarusian, Polish (with mushrooms instead of cabbage, served on the Christmas Eve) and Russian dish. Bouillabaisse: France: Fish A type of fish soup from Provençal, France. Bouillon: Haiti: Sliced meat, potatoes, sliced plantains, yam ...
This is a list of cabbage dishes and foods. Cabbage ( Brassica oleracea or variants) is a leafy green or purple biennial plant , grown as an annual vegetable crop for its dense-leaved heads. Cabbage heads generally range from 0.5 to 4 kilograms (1 to 9 lb), and can be green, purple and white.
Montreal-style smoked meat, Montreal smoked meat or simply smoked meat in Quebec (French: viande fumée or even bœuf mariné: Literally “marinated beef”) [1] is a type of kosher-style deli meat product made by salting and curing beef brisket with spices. The brisket is allowed to absorb the flavours over a week.
Since there’s no water involved here, a dry brine technically isn’t brining. But the way it works is very similar. Just like with a wet brine, the salt moves through the bird. But instead of ...
Bacon and cabbage (Irish: bagún agus cabáiste) is a dish traditionally associated with Ireland. [1] The dish consists of sliced back bacon boiled with cabbage and potatoes. Smoked bacon is sometimes used. The dish is served with the bacon sliced, and with some of the boiling juices added. [2]