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REFRIGERATE RED WINE - RED WINE
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Refrigerate Red Wine
Oxtails in Red Wine
Some people shy away from Oxtail thanks to its proximity to a cow's business end but it is seriously tasty stuff!!
The recipe for 4 people
(This is lifted from Epicurious.com and I used it without any modification apart from doubling everything up.)
3 tablespoons vegetables oil
4 to 4 1/2 pounds oxtails
4 celery stalks, chopped
2 carrots, chopped
2 leeks, chopped (white and pale green parts only)
1 onion chopped
6 garlic cloves, chopped
1 750-ml bottle dry red wine
12 sprigs fresh thyme
12 sprigs fresh parsley
8 whole cloves
4 bay leaves
5 cups chicken stock or canned low-salt broth
2 tablespoons all purpose flour
Heat oil in heavy large Dutch oven over high heat. Season oxtails with salt and pepper. Add to Dutch oven and cook until brown on all sides, about 12 minutes. Transfer oxtails to platter. Add celery, carrots, leeks, onion and garlic to pot and saute until golden brown, about 8 minutes. Arrange oxtails over vegetables. Add wine, thyme, parsley, cloves and bay leaves. Boil until liquid is reduced by half, about 15 minutes. Add stock. Bring to boil. Reduce heat. Cover Dutch oven tightly and simmer until meat is very tender, about 1 1/2 hours.
Remove oxtails from cooking liquid. Tent with foil to keep warm. Strain cooking liquid. Skim fat from surface and reserve. Transfer 2 tablespoons skimmed fat to heavy medium saucepan over medium heat. Add flour and stir until mixture browns, about 10 minutes. Whisk in cooking liquid. Simmer until sauce thickens enough to coat back of spoon and is reduced to 2 cups, stirring frequently, about 45 minutes. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Return oxtails to sauce, cover and refrigerate.)
Rewarm oxtails in sauce over low heat. Transfer to large bowl and serve.
Ps. I'm aware that the photography isn't too hot but I wanted to share how good this was
Turkey Club Sandwich Ring with Avocado Aioli
2 cans (11 oz each) Pillsbury® refrigerated crusty French loaf
1 EGGLAND’S BEST egg
1 teaspoon dried oregano leaves
1 tablespoon shredded Parmesan cheese
1 1/2 cups shredded lettuce
1/4 cup chopped red onion
2 medium plum (Roma) tomatoes, chopped
1/4 cup Crisco® 100% Extra Virgin Olive Oil or Pure Olive Oil
1 1/2 tablespoons red wine vinegar
1/2 teaspoon crushed red pepper flakes
1/3 cup mayonnaise or salad dressing
2 cloves garlic, finely chopped
1/2 avocado, pitted, peeled and chopped
8 oz thinly sliced cooked turkey (from deli)
8 slices (3/4 oz each) provolone cheese, halved
8 slices bacon, halved, crisply cooked
1. Heat oven to 350°F. Spray large cookie sheet with Crisco® Original No-Stick Cooking Spray, or line with cooking parchment paper. Place both loaves of dough, seam sides down, on cookie sheet. Join ends of loaves to form 11-inch ring; pinch ends together firmly to seal. Using sharp or serrated knife, cut 12 diagonal slashes (1/2 inch deep) on top of dough.
2. In small bowl, beat egg and 1/2 teaspoon of the oregano with fork; brush generously over dough. Sprinkle dough with Parmesan cheese. Bake 26 to 30 minutes or until deep golden brown. Cool on cookie sheet 20 minutes.
3. Meanwhile, in medium bowl, mix lettuce, onion, tomatoes, oil, vinegar, red pepper flakes and remaining 1/2 teaspoon oregano. Refrigerate about 20 minutes to blend flavors and slightly wilt lettuce.
4. In food processor, cover and process mayonnaise, garlic and avocado until smooth.
5. Cut bread ring in half horizontally. Press inside of top and bottom of ring to flatten bread slightly for fillings. Place lettuce mixture in bottom of ring. Top with turkey, provolone cheese and bacon. Spread avocado mixture in top of ring; place on bottom ring. Cut into 8 sections to serve.
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