MORNING STAR STRAIN RECIPES

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LONE STAR STEAKHOUSE BAKED SWEET POTATO - TOP SECRET RECIPES



Lone Star Steakhouse Baked Sweet Potato - Top Secret Recipes image

Sweet potatoes are not related to the more common russet potatoes and are often confused with yams in the grocery store and on menus (the yam is actually starchier and less flavorful). Just be sure you're buying sweet potatoes when you get to the produce section—even the produce stockers get mixed up. Bake these up, and when you spoon on some butter and sprinkle cinnamon/sugar over the top, you've got a treat that tastes more like dessert than a side dish. Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

Provided by Todd Wilbur

Total Time 1 hours 15 minutes0S

Prep Time 37 minutes30S

Cook Time 37 minutes30S

Number Of Ingredients 5

Nutrition Facts : Calories 112 calories

MULLED WINE RECIPE: HOW TO MAKE IT - TASTE OF HOME



Mulled Wine Recipe: How to Make It - Taste of Home image

This mulled wine is soothing and satisfying with a delightful blend of spices warmed to perfection. Refrigerating the wine mixture overnight allows the flavors to blend, so don't omit this essential step. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 5 servings.

Number Of Ingredients 12

1 bottle (750 ml) fruity red wine
1 cup brandy
1 cup sugar
1 medium orange, sliced
1 medium lemon, sliced
1/8 teaspoon ground nutmeg
2 cinnamon sticks (3 inches)
1/2 teaspoon whole allspice
1/2 teaspoon aniseed
1/2 teaspoon whole peppercorns
3 whole cloves
Optional garnishes: Orange slices, star anise and additional cinnamon sticks

Steps:

  • In a large saucepan, combine the first 6 ingredients. Place remaining spices on a double thickness of cheesecloth. Gather corners of cloth to enclose spices; tie securely with string. Place in pan., Bring to a boil, stirring occasionally. Reduce heat; simmer gently, covered, 20 minutes. Transfer to a covered container; cool slightly. Refrigerate, covered, overnight., Strain wine mixture into a large saucepan, discarding fruit and spice bag; reheat. Serve warm. Garnish as desired.

Nutrition Facts : Calories 379 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 10mg sodium, CarbohydrateContent 46g carbohydrate (41g sugars, FiberContent 0 fiber), ProteinContent 0 protein.

More about "morning star strain recipes"

LONE STAR STEAKHOUSE BAKED SWEET POTATO - TOP SECRET REC…
Sweet potatoes are not related to the more common russet potatoes and are often confused with yams in the grocery store and on menus (the yam is actually starchier and less flavorful). Just be sure you're buying sweet potatoes when you get to the produce section—even the produce stockers get mixed up. Bake these up, and when you spoon on some butter and sprinkle cinnamon/sugar over the top, you've got a treat that tastes more like dessert than a side dish. Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.
From topsecretrecipes.com
Reviews 4.6
Total Time 1 hours 15 minutes0S
Calories 112 calories per serving
See details


MULLED WINE RECIPE: HOW TO MAKE IT - TASTE OF HOME
This mulled wine is soothing and satisfying with a delightful blend of spices warmed to perfection. Refrigerating the wine mixture overnight allows the flavors to blend, so don't omit this essential step. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
From tasteofhome.com
Reviews 5
Total Time 45 minutes
Calories 379 calories per serving
  • In a large saucepan, combine the first 6 ingredients. Place remaining spices on a double thickness of cheesecloth. Gather corners of cloth to enclose spices; tie securely with string. Place in pan., Bring to a boil, stirring occasionally. Reduce heat; simmer gently, covered, 20 minutes. Transfer to a covered container; cool slightly. Refrigerate, covered, overnight., Strain wine mixture into a large saucepan, discarding fruit and spice bag; reheat. Serve warm. Garnish as desired.
See details


ROASTED CHICKEN STOCK RECIPE - NYT COOKING
One of the great joys of roasting a chicken is turning the bones into stock. This simple golden elixir, a real panacea for life’s ailments, starts with a leftover carcass from a roasted chicken, one you’ve already eaten and picked the meat off of. What you’re going for here isn’t clarity in looks or flavor, as you might with a traditional French stock. Instead, this version is deeply fortified with alliums, bay leaves, peppercorns and a touch of turmeric for earthy depth and spiced savoriness. This stock is great to cook with, but also tastes excellent sipped straight from a mug like tea.
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Total Time 1 hours 10 minutes
  • This chicken stock will keep in the refrigerator for 3 to 4 days or in the freezer for up to 4 months. Heat individual portions in coffee mugs to drink in the morning for breakfast, or use as a base for soups, stews and porridges throughout the week.
See details


MULLED WINE RECIPE: HOW TO MAKE IT - TASTE OF HOME
This mulled wine is soothing and satisfying with a delightful blend of spices warmed to perfection. Refrigerating the wine mixture overnight allows the flavors to blend, so don't omit this essential step. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
From tasteofhome.com
Reviews 5
Total Time 45 minutes
Calories 379 calories per serving
  • In a large saucepan, combine the first 6 ingredients. Place remaining spices on a double thickness of cheesecloth. Gather corners of cloth to enclose spices; tie securely with string. Place in pan., Bring to a boil, stirring occasionally. Reduce heat; simmer gently, covered, 20 minutes. Transfer to a covered container; cool slightly. Refrigerate, covered, overnight., Strain wine mixture into a large saucepan, discarding fruit and spice bag; reheat. Serve warm. Garnish as desired.
See details


ROASTED CHICKEN STOCK RECIPE - NYT COOKING
One of the great joys of roasting a chicken is turning the bones into stock. This simple golden elixir, a real panacea for life’s ailments, starts with a leftover carcass from a roasted chicken, one you’ve already eaten and picked the meat off of. What you’re going for here isn’t clarity in looks or flavor, as you might with a traditional French stock. Instead, this version is deeply fortified with alliums, bay leaves, peppercorns and a touch of turmeric for earthy depth and spiced savoriness. This stock is great to cook with, but also tastes excellent sipped straight from a mug like tea.
From cooking.nytimes.com
Reviews 4
Total Time 1 hours 10 minutes
  • This chicken stock will keep in the refrigerator for 3 to 4 days or in the freezer for up to 4 months. Heat individual portions in coffee mugs to drink in the morning for breakfast, or use as a base for soups, stews and porridges throughout the week.
See details


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