241 fork zwt Recipes

  • Kathy #1 - Chicken Corn Soup (Zwt - Asia)
    chicken breasts, egg white, chicken stock, creamed corn and
    6 More
    chicken breasts, egg white, chicken stock, creamed corn, salt, black pepper, sesame oil, cornstarch, egg whites (beaten with fork), ham (minced ) (optional)
    20 min, 10 ingredients
  • Adders Fork- Glazed Carrots & Parsnips (Zwt Three)
    carrots, sliced, parsnips, sliced (or turnips), vinegar and
    3 More
    carrots, sliced, parsnips, sliced (or turnips), vinegar, butter, melted, brown sugar , firmly packed, salt & pepper
    45 min, 6 ingredients
  • Zwt Italian Stallion Cocktail
    sambuca liqueur, frangelico, amaretto
    5 min, 3 ingredients
  • Fork Cookies
    all-purpose flour, butter, white sugar, egg yolk and
    2 More
    all-purpose flour, butter, white sugar, egg yolk, white sugar, ground cinnamon
    6 ingredients
  • Fork Mashed Potatoes
    yukon gold potatoes, garlic (split ), thyme and
    7 More
    yukon gold potatoes, garlic (split ), thyme, black peppercorns, bay leaves, onion (chopped ), kosher salt, olive oil, butter, italian parsley
    34 min, 10 ingredients
  • Fork Cookies
    flour , sifted, butter, white sugar, egg yolk, white sugar and
    1 More
    flour , sifted, butter, white sugar, egg yolk, white sugar, ground cinnamon
    25 min, 6 ingredients
  • Creamy Lemon Sauce
    in a medium bowl using a wire wisk , or fork, beat 8 oz o...
    1 ingredients
  • Hot Roast Beef Commercials
    i use a 3 1/2 to 4 lb chuck roast, well marbelized with f... and
    30 More
    i use a 3 1/2 to 4 lb chuck roast, well marbelized with fat, and if you can find a bone-in roast, that s better yet (but it s almost always boneless chuck that you find at the grocer). i like to quickly rinse the roast in cold water just before i lay it on the cutting board to coat it with seasoned flour. place the following ingredients in a small baggie and shake the closed bag to mix it up, flour, salt, garlic salt, crazy mixed-up salt (if you can tsp get this seasoning, use seasoned salt instead, but jane s is by far the best), pepper, use your hands to generously pat the seasoned flour into the roast, on both sides, flipping the roast a couple times and repeating the process., in a dutch oven or roasting pan large enough to hold the roast, heat 1 tbsp oil over medium high heat - you want your pan and oil to be hot enough to sear the roast well when you put it in the pan. when the oil is just about to the smoking point, put the roast in and cover the pan. let the meat sear until nicely browned on the bottom, then flip the roast. let it sear for a minute or two on the second side, then add, beef stock (i much prefer the boxed stock to the canned broth - it just seems to give the gravy a much richer taste in the end), cover the roasting pan and place it in a pre-heated 300 degree oven. roast for 4 to 5 hours, until the meat is fork tender and falls apart easily. i check the roast each hour, quickly opening the lid, just to make sure the stock has not evaporated. as long as your pan has a good seal on it, this shouldn tsp happen. but if necessary, add more stock to the pan., an hour before the roast is done , prepare the mashed potatoes. peel 6 large red potatoes (these work better - at least for me - because they are much moister than the russets, so the mashed potatoes are creamier); cut into 1/4th, and place them in a large saucepan - rinse the cut potatoes 2 times in cold water, then cover them in fresh cold water and place the pan over medium high heat; boil until tender. this is usually about 30 minutes, but it depends on the size of your cuts, so just cook them until you can easily insert a fork into a potato. drain potatoes well, reserving 1 cup of the water for the gravy. add the following to the hot potatoes, butter, sour cream, milk, salt, crazy mixed up salt (use regular salt or garlic salt if jane s salt is not available), pepper, i use a hand masher , but you can use an electric mixer or however you chose to mash the potatoes into a creamy yet firm texture. add more milk if potatoes are too stiff. place the mashed potatoes in a buttered casserole dish, cover with foil, and place in the oven to keep warm while you make the gravy., prepare the gravy, melt 2 tbsp butter, stir in 1/4 cup flour to make a paste, stir in enough beef stock to thin the paste enough to pour., finished roast from the pan and place it on a plate; cover meat with foil to keep warm., place the roasting pan over a medium flame and bring the liquid to a gentle boil (i usually seem to have about 1 1/2 to 2 cups liquid in the pan when the roast is done - if you have less, just use the beef stock to increase your liquid)., use a whisk to gradually whisk in the butter/flour/stock liquid., add 2 tbsp beef base - i use tone s (i prefer beef base to buillon - has a richer flavor and is really worth having on hand, but if you can tsp find this, try knorr s beef buillon extra large cubes), add the 1 cup of reserved potato water, add 1/2 cup beef stock, taste the gravy and see if you want more seasoning. i usually find i don tsp need to add anything at this point, since i have the seasoning from the flour coating and the stock and the beef base. if you think you need more seasoning, add salt and pepper to your taste. beef base will also give you more saltiness., keep the gravy warm while you uncover the meat and use 2 forks to pull the meat apart into small to medium chunks., you are now ready to assemble...
    5 hour , 32 ingredients
  • Sweet-Potato-Pecan Pie
    frozen deep-dish pie crust, thawed , pierced all over wit... and
    10 More
    frozen deep-dish pie crust, thawed , pierced all over with fork, red-skinned sweet potato (yam), pierced with fork, golden brown sugar, unsalted butter, melted, vanilla extract, ground cinnamon, ground allspice, salt, light corn syrup, eggs, pecan halves
    11 ingredients
  • Mexican Chicken Lasagna
    cooked chicken breast, shredded with fork (or less as des... and
    12 More
    cooked chicken breast, shredded with fork (or less as desired. leftover rotissary, breast, or uncooked breast poached with some salsa works gre), whole wheat tortillas, tomato sauce, mexican seasoning (either prebought combination or mix some chili, cumin, pepper, etc), unsweetened cocoa powder (the secret ingredient!), olive oil, green bell pepper , cut into strips, red bell pepper , cut into strips, onion , cut into strips, garlic clove, finely chopped, seeded jalapeno, finely chopped, black beans, drained & rinsed, part-skim mozzarella cheese
    16 min, 13 ingredients
  • Fork Tender Hickory-Smoked Brisket Fork Tender Hickory-Smoked Brisket
    well-marbled beef brisket and
    15 More
    well-marbled beef brisket, balsamic salad dressing (bottled ), dry sherry (or dry red wine), dark brown sugar, worcestershire sauce, chili powder, cumin, paprika, onion powder, garlic powder, kosher salt, fresh coarse ground black pepper, celery seed, cayenne pepper, dark brown sugar, hickory liquid smoke
    12 hour 15 min, 16 ingredients
  • Forked Oven Roasted Potatoes Forked Oven Roasted Potatoes
    yukon gold potatoes (1 1/2-2-inch peeled ), kosher salt and
    1 More
    yukon gold potatoes (1 1/2-2-inch peeled ), kosher salt, olive oil
    21 min, 3 ingredients
  • English Muffin  crabbies English Muffin crabbies
    fork-split english muffins and
    3 More
    fork-split english muffins, lump crabmeat (picked well for shells), kraft old english cheese spread, softened, garlic salt (or powder )
    22 min, 4 ingredients
  • Fork Tender Slow-Cooked Baked Ham Fork Tender Slow-Cooked Baked Ham
    pre-cooked boneless ham, sweet butter, maple syrup and
    12 More
    pre-cooked boneless ham, sweet butter, maple syrup, bourbon whiskey, brown sugar, nutmeg, cinnamon, dry mustard, pineapple juice, orange, sliced thin, candied ginger, green apples, peeled, pitted and cut into bite-sized chunks, dark raisin, vanilla, apple pie spice
    7 hour , 16 ingredients
  • Fork -Tender Corned Beef and Cabbage Fork -Tender Corned Beef and Cabbage
    corned beef brisket, flat cut with seasoning package and
    4 More
    corned beef brisket, flat cut with seasoning package, onions, small, peeled, and quartered, carrots , medium-sized, peeled and quartered, potatoes, peeled and quartered, head of cabbage, large, rinsed and cut into wedges
    3 hour 15 min, 5 ingredients
  • Fork Steak Fork Steak
    fork-steak1 medium yellow onion, chopped and
    9 More
    fork-steak1 medium yellow onion, chopped, extra-virgin olive oil, for drizzling, four 10 to 12-oz rib eye steaks, seasoned salt , such as lawry s, freshly ground black pepper, chopped garlic, balsamic vinegar, for drizzling, beer (not light ), button mushrooms, red bell peppers, chopped
    55 min, 10 ingredients
  • Fork Tender Pot Roast Fork Tender Pot Roast
    flour, garlic salt, black pepper, lipton onion soup mix and
    9 More
    flour, garlic salt, black pepper, lipton onion soup mix, boneless beef chuck pot roast, butter, carrots, coarsely chopped 2 medium, celery, sliced into 1 inch pieces 2 stalks, onion, coarsely chopped 1 large, garlic, minced, dry red wine or cranberry juice, beef broth, bay leaf
    13 ingredients
  • Pie Crust-Regular & Deep Dish sizes Pie Crust-Regular & Deep Dish sizes
    flour as you add ingred ., salt stir with fork and
    2 More
    flour as you add ingred ., salt stir with fork, oil-canola stir with fork, cold water mix all of above with fork
    4 ingredients




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