ogether the milk, jam and food coloring in a small bowl
and then transfer to a food processor. Reduce the oven to
Preheat oven to 350.
Bring a large pot of water to a boil over high heat and salt it generously.
Add the lasagna noodles and boil, stirring occasionally, until al dente, about 8 to 10 minutes. Drain.
Meanwhile, heat the olive oil and garlic in a saucepan over medium heat until the garlic begins to brown.
Add the spinach, season with salt and pepper, and stir until the spinach dries out and the garlic is fragrant, about 3 minutes. Cool.
Mix the cottage cheese, goat cheese, Parmesan/Pecorni, 2 cups of the mozzarella cheese, lemon ...
In a large saucepan, melt 6 tablespoons of the butter over medium heat. Add the shallot, carrot, and celery, and cook until softened, about 5 minutes.
Sift the flour over the vegetables, and cook the mixture, stirring constantly with a wooden spoon until it lightens in color, about 2 minutes. Slowly whisk in the milk and bring to a boil.
Add the parsley, thyme, and bay leaf. Reduce the heat to low, and simmer, whisking occasionally, until the sauce is thickened, about 30 minutes. Strain and season with 1/2 teaspoon of the salt, nutmeg, ...
r more.
Combine water, oxtail, carrots, onion skin, garlic skin
Preheat oven to 375 degrees F.
Season the short ribs with salt and pepper.
In a large Dutch oven or soup pot over medium-high heat, add the oil. Sear the ribs on all sides until well colored and slightly charred. Remove the ribs from pan to a plate and set aside.
Over medium-low heat, add the onions to the Dutch oven and cook for 1 to 2 minutes.
Add the red wine and vinegar and reduce liquid by half.
Stir in the tomatoes, stock and fresh herbs.
Add the short ribs and cover the pot. Put in the oven and cook until meat is fork ...
ginger, and garlic in a food processor; pulse into a paste
In a food processor, puree the cilantro, mint,
ven on high heat. Dust oxtail pieces in flour, shaking off
In pot cook oxtail with only enough water to cover meat at medium heat.
Dice potatoes.
Cut cabbage in quarters and slice thinly.
Dice tomatoes; cut off ends of okra and slice.
When oxtail is almost done, add potatoes, cabbage, tomatoes and cream-style corn.
Season to taste and cook at low heat until oxtail is done.
Whisk together soy sauce, wine, sugar, garlic, ginger, chopped spring onion, star anise, cinnamon, orange zest and 1/2 cup water in a 6-quart pressure cooker. Bring to a boil then add oxtail. Secure lid and bring to high pressure. Reduce heat to stabilise pressure and cook for 30 mins. Release pressure using the quick release method then remove lid.
Transfer oxtail to a serving platter and drizzle with 1/3 cup braising liquid. Sprinkle with finely shredded spring onion.
large pan, add the oxtail and sear over high heat
Soak oxtail in cold water to remove
ver medium-high heat. Add oxtail and cook until browned on
Cook oxtail in crock-pot with 8 cups water; cook for 6 to 8 hours on high or until oxtail falls off bone.
Strain oxtail and debone it carefully, saving broth.
Once deboned, place meat back in broth.
Add tomatoes, garlic salt, black pepper, beef base, salt and catsup; reduce to low.
Day Before:
Wash oxtail and dry.
Brown in hot butter.
Take out; add vegetables, garlic, pepper, salt, thyme and bay leaves. Saute over medium heat; stir until onions are golden.
Add oxtail, beef broth and 2 cups water.
Boil.
Reduce heat and simmer over low heat until oxtail is tender.
Remove from heat; stir in Burgundy.
Cool.
Refrigerate overnight.
Place oxtail in a shallow dish. Combine
Combine all ingredients in a blender or food processor; puree until smooth.
Season the oxtail with salt and pepper.
230 degrees C).
Place oxtail in a baking dish and