The 50 Best Cast-Iron Recipes: Tasty, fresh, and easy to make!

The 50 Best Cast-Iron Recipes: Tasty, fresh, and easy to make!

Language: English

Pages: 121

ISBN: B005V225P0

Format: PDF / Kindle (mobi) / ePub


They’re fast. They’re flavorful. And they’re right at your fingertips. The 50 Best Cast-Iron Recipes is an appetizing selection of delicious dishes made specifically for your favorite pots and skillets. From Garlic and Herb Roast Chicken to Caramelized Ribeye Steaks with Wasabi, there’s plenty included so you can whip up satisfying and tasty snacks and meals. Enjoy! They’re fast. They’re flavorful. And they’re right at your fingertips. The 50 Best Cast-Iron Recipes is an appetizing selection of delicious dishes made specifically for your favorite pots and skillets. From Garlic and Herb Roast Chicken to Caramelized Ribeye Steaks with Wasabi, there’s plenty included so you can whip up satisfying and tasty snacks and meals. Enjoy!

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meat, and rub with the olive oil and herbs. Place in a container and seal tightly. Refrigerate for 8–24 hours. Preheat oven to 425°F. Let the meat come to room temperature while the oven preheats. Place a skillet over medium heat. Once it’s heated add 2 tablespoons of oil. Place the lamb, fat-side down, in the skillet and cook for 6 minutes, or until well-browned. Repeat with the other rack. Remove the skillet from the heat. Stand the racks in the skillet and lean them against each

occasionally for 10 minutes to prevent it from sticking while the wine evaporates. Add the milk and the nutmeg and lower the heat to medium. Stir continually until it stops boiling vigorously. Continue to stir it frequently for about 6–8 minutes until the milk evaporates. Add the tomatoes and reduce the heat to low. You want it to bubble occasionally, but barely simmer. Cooking time will vary between 31⁄2 and 5 hours. Once all of the liquid has evaporated you’ll be left with a meaty,

more jam or salt as needed. Refrigerate until ready for use. Cheesy Jalapeños Wrapped in Bacon These indulgent appetizers will have your heat-loving guests begging for more! Makes 14 pieces Ingredients 7 jalapeños 4 ounces cream cheese 14 slices bacon (approximately 1 pound) Trim the woody part of the stem from the jalapeños. Cut the peppers open lengthwise and scoop out the seeds and the white veins. Spread a teaspoon or two of cream cheese onto each jalapeño half.

substitute Monterey Jack for a milder flavor or a mixture of provolone and Cheddar cheese for a stronger flavor. Roasted Broccoli If you’ve never roasted broccoli, you’re in for a surprise. This is a fool-proof method for tender, flavorful broccoli. The vinegar sauce add brightness to the dish. Serves 6 Ingredients 3 pounds broccoli 6 tablespoons olive oil 3⁄4 teaspoon red pepper flakes Pinch salt Pinch pepper 3⁄4 cup grated Parmesan cheese 1⁄3 cup white wine vinegar

tablespoons butter 2 medium onions, peeled and quartered 5 cloves garlic, crushed 2 tablespoons tomato paste 1⁄3 cup all-purpose flour 10 cups beef or chicken broth 1 tablespoon dried thyme 2 bay leaves 4 medium red potatoes, cut into large cubes 4 carrots, peeled and cut into 2" pieces 2 celery stalks, cut into 2" pieces 1 (14.5 ounce) can whole, peeled tomatoes 3 tablespoons red wine or balsamic vinegar Place a large Dutch oven over medium-high heat. Once it’s

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