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Stove-top Baked Steak

Time Saving Version of Classic Comfort Food

This recipe combines the traditional tastes of a Salisbury steak with mushroom and onion gravy with a one-hour preparation.

Baked steak, sometimes known as Salisbury steak, is considered a comfort food that often takes too long to prepare. Heating the oven, browning the steak on the stovetop and slow baking to tenderize a tough cut of meat have a way to relegating baked steak to a lunch out at a small-town diner.

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Barbeque Marinades from Brazil

Marinating is a great way to infuse different flavours into meat, fish and poultry. It is especially suitable for game meat, and venison.

Sea salt is used in Brazil to season meat prior to cooking.

It can also be mixed with water to make a brine used to baste the meat. The combination works extremely well, especially for slow cooked beef, mutton, and lamb.

Whatever you’re cooking, season the meat first. Then add a marinade. Larger cuts of meat can be left for 2 or 3 days to marinate. Smaller cuts of meat may need only a few hours. Fish and poultry require as little as 30 minutes, depending on the size.

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How to Make Beef Braised with Moroccan Spice

Cooks on a Budget Finds Unique Ways to Use Inexpensive Cuts of Meat.

An assertive blend of spices combined with a hint of dried fruit sweetness characterize many Moroccan or Moroccan-inspired dishes.

This is a great recipe for chuck roast or whatever is the least expensive beef in the market. These cuts generally want low and slow cooking to tenderize them. A slow braise is ideal for melding the complex of flavors in this Moroccan-inspired dish.

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Campfire Cooking: “Baked” Potatoes

  Basic method for “baking” potatoes in a campfire or wood-burning stove. (Also, includes directions for conventional ovens.)

Although campfires are common summertime events, many people still enjoy building up fires on cool fall nights – for a single evening or several nights running on a camping or hunting trip. Regardless of the season, campfires are generally accompanied by food. Hot dogs and marshmallows are common campfire fare, but a whole world of culinary options exist that use the open flame or piping hot coals. After all, before the advent of electric and gas ranges, cooking methods almost always used the heat, directly or indirectly, of burning wood.

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Seared Sea Scallops with Artichoke Hearts and Vermouth Sauce

Vermouth — wine “aromatized” with botanicals — spikes the sauce for sea scallops and artichoke hearts in this recipe.

When you’re in a hurry, fish or seafood is the ideal main ingredient. In virtually all its iterations, seafood wants to be cooked quickly or it will dry out or, in the case of shellfish, become tough and overly chewy. Wine or fortified wines are common additions to seafood preparations.

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Barbecue with Vinegar Sauce

Vinegar based Barbecue is extremely popular in North Carolina, especially in the piedmont and eastern part of the state.

BBQ is a southern staple, and here in North Carolina, it is a sin not to enjoy some BBQ. North Carolina BBQ is different depending on whether in the mountains, piedmont, or eastern part of the state. This recipe is extremely simple and delicious. It is a take on Tyler Florence’s Pulled Pork Barbecue Recipe, but slightly different. However, for a thicker sauce, check out his recipe.

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