3538 knight rub Recipes

rubbed sage, pepper, salt, divided, boneless whole pork loin roast (3 to 4 lb), tart apples, sweet potatoes, drained and liquid reserved, brown sugar, ground cinnamon, almonds, toasted, divided, butter, maple syrup

bread (white or wheat is fine), egg, salt, milk (low-fat is fine ), sugar, all-purpose flour, butter (for frying )

lean ground beef, italian sausage, diced onion, garlic, minced, tomatoes, tomato paste, salt, basil, oregano, sugar, lasagna noodles, curd cottage cheese, grated mozzarella cheese, fresh grated parmesan cheese, butter, chopped parsley

bread (thick slices), eggs, beaten, white wine or 6 1/2 fl oz red wine, cinnamon, sugar, oil (for frying ), sugar (to serve ), cinnamon (to serve )

vodka eristoff black, lemonade, cranberry juice, lemon ice cubes, pineapple

vodka eristoff black, lemonade, lemon, ice cubes, pineapple

vodka eristoff black, lemonade, cranberry juice, pineapple, lemon

thick cut bacon, italian sausage, barbecue sauce (your favorite ), barbecue seasoning (your favorite rub , recommended bad byron s butt rub, rendezvous famous seasoning, or steven raichlen)

here are the basics of making an excellent cheese fondue , the proper way (or at least the lindysez way)., use good cheese , i use half emmental swiss and gruyere, grate them up and toss them with some salt and a good amount of pepper. let them sit out at room temp so they melt better . cut your bread (good french bread, but not sourdough) into bite sized pieces making sure to have crust on each piece. let those sit out for a while too so they aren tsp too soft., cheese that you use , you are going to use 1 3/4 cups of a dry white wine, such as a fume blanc, a california sauv blanc (don tsp use a new zealand 1 as most are too grassy) or a pouilly-fume. when you are ready to make the fondue, rub the pot with a clove of garlic (we like garlic, so we leave the clove in, but you don tsp need to); then place over a medium heat and add the wine. when the wine comes to a simmer, start slowly adding the cheese, sprinkling in a handful at a time, allowing each addition to melt (my dad said you always have to stir in the same direction, in a figure 8 motion, it works. if you stir in a circle you will end up with a big glop of cheese in the middle of a pot of wine, the figure 8 is key); keep adding until you have a nice thick sauce, then add a splash of kirsch and a pinch of nutmeg. put over a burner to keep it bubbling, and stir often when you dip your bread., a lb of cheese is enough for 4 people; or more if you are serving other things. and the amounts are guesstimates. i almost always grate too much cheese, so only add as much as you need to get the right consistency ; when you dip a piece of bread into the fondue, you want a nice coating of cheese and for the bread to absorb the wine. that s what it s all about, cheese, wine and bread. so use the best you can of each ingredient. and any left over cheese makes for a mighty good ham and cheese omelet.

tomato, pureed, olive oil, soy sauce, cumin, garlic, pureed, ginger

grenadine, kahlua, sambuca romana, baileys irish cream, advocaat

ice cubes, sake, white chocolate liqueur, hazelnut flavored liqueur (recommended : frangelico), splash cream, ground nutmeg, for garnish, white chocolate candy bar, for garnish

shots vanilla vodka (recommended : stoli vanilla), shot white chocolate liqueur, shot chocolate liqueur

granulated sugar, vegetable oil, whole eggs, cinnamon powder, baking soda, baking powder, all-purpose flour, grated carrot, chopped walnuts, sultanas, butter, cream cheese, icing sugar, vanilla essence

beef brisket untrimmed, red wine vinegar moo marinade, onion , minced moo marinade, juice of 1 lemon moo marinade, red pepper , black pepper moo marinade, chili powder moo marinade, salt day rub, black pepper day rub, red pepper day rub, hot pepper sauce day rub