1089 pulled sous Recipes

button mushrooms , thoroughly washed and dried, extra virgin olive oil, cider vinegar , as needed, fresh bay leaf, peppercorns, fresh parsley, finely chopped ,as needed

mackerel, filleted,skinned ,and deboned, white vinegar, onions (thin), mustard seeds, celery seed, turmeric, salt, water

fresh strawberries, chopped roughly, chocolate liqueur (i used godiva), cherry flavored liqueur (i used nalewka babuni cherry wine), grand marnier

steaks , 1/2 lb each, kosher salt & freshly ground black pepper, thyme (optional), garlic cloves (optional), shallots, thinly sliced (optional), canola oil

active dry yeast, water, all-purpose flour, salt, white sugar, ground cardamom, lukewarm milk, butter, melted, egg, golden raisins (optional), dried cherries (optional), dried cranberries (optional), sugar, milk, almond extract

all-purpose flour , or more if needed (divided), rapid rise yeast, white sugar, salt, unsalted butter, milk, eggs, beaten, lemon , zested and juiced, egg yolk, water, seedless raspberry jam, sugar

pork shoulder, diced tomatoes with mild green chilies, chopped onion, apple juice, fresh lime juice, garlic cloves, minced, chili powder, coarse salt, corn tortillas, ripe avocados, peeled, seeded and sliced, tomatillo salsa (or salsa verde), daisy brand sour cream

pace chunky salsa, pace chipotle chunky salsa, jellied cranberry sauce, cut up, brown sugar, prepared mustard, freshly grated or ground nutmeg, boneless pork shoulder, cut into 2-inch chunks, pepperidge farm farmhouse sesame white rolls, shredded lettuce, prepared coleslaw

vegetable oil, red onion, sliced, chili powder, shredded leftover cooked pot roast, original barbecue sauce, kaiser rolls, split, toasted

progresso recipe starters fire roasted tomato cooking sauce, yellow mustard, worcestershire sauce, sugar, chili powder, shredded deli rotisserie chicken, soft burger buns, split, prepared coleslaw (optional)

apples, sliced, raisins or 2/3 cup red currants, dried peaches, berry wine or 1 cup sherry wine, brandy, honey

mullet fillets (any fish can be used), brown onion, olive oil, salt, white vinegar

whole chicken (remove organs), fresh ginger , julienned, garlic cloves, peeled and smashed, stalks scallions , cut into 2-inch pieces, star anise, cinnamon stick, soy sauce, dark soy sauce, shao xing wine, white pepper powder, sugar, water

well trimmed beef tenderloin , all visible fat removed, salt , to taste, pepper , to taste, olive oil, enough to coat the bottom of the skillet for initial searing, fresh springs thyme , i substituted using 1/4 tsp dried, butter, salt

jumbo spears white asparagus, sugar, kosher salt, cold milk

heavy cream, white wine, salt, ground white pepper, salsify roots, peeled and diced , stored in water with juice of 1 lemon, white onion, diced, potato, peeled and diced , stored in water with juice of1 lemon, fresh thyme, escolar, cut into 6-oz, 1-inch-thick portions, olive oil, salt and freshly ground black pepper, fresh tarragon, marble potatoes, blanched and halved, heirloom tomatoes, halved, shaved fennel, lightly blanched, shaved white truffles , optional, special equipment : sous-vide machine and vacuum sealer, optional

pork butt or shoulder and 4 or 5 pigs feet or, beef tongues and 5 or 6 pigs feet, water to cover, onions, celery/diced fine, garlic, minced, bay leaves, unflavored gelatin, chopped parsley, red or green bell pepper, chopped green onions, hot sauce (your brand ), s and p and cayenne to ta te