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Oma’s Apfelkuchen
Material (about 16 components):
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6 tablespoons cold salted butter, plus more for the pan
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3/4 cup all-purpose flour
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1/4 cup rolled oats
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1/2 cup granulated sugar
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Pinch of salt
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1 stick salted butter, at room temperature
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1/2 cup granulated sugar
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2 teaspoons pure vanilla extract
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2 large eggs
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1 1/4 cups all-purpose flour
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1 teaspoon baking powder
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1 teaspoon ground cinnamon
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1/8 teaspoon salt
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3 tablespoons milk
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3 Granny Smith apples, peeled and thinly sliced
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Confectioners' sugar, for serving
Material (about 11 components):
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4 cups water
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Salt and pepper
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1 cup stone-ground grits
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3 tablespoons butter
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2 cups shredded sharp cheddar cheese
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1 pound shrimp, peeled and deveined
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6 slices bacon, chopped
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4 teaspoons lemon juice
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2 tablespoons chopped parsley
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1 cup thinly sliced scallions
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1 large clove garlic, minced
German Potato Salad
Material (about 13 components):
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1 orange, juiced
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2 limes, juiced
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4 tablespoons olive oil
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2 garlic cloves, roughly chopped
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3 chipotle chiles, in adobo sauce
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3 tablespoon roughly chopped fresh cilantro leaves
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1 teaspoon ground cumin
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1 teaspoon salt
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2 1/4 pounds skirt or flank steak, trimmed of fat cut into thirds or 8-inch pieces
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Salt and pepper
Pork Tenderloin
Material (about 7 components):
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1 tablespoon tri-colour peppercorns
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1 tablespoon kosher salt
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1 teaspoon minced fresh thyme
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1 teaspoon minced fresh rosemary
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1/2 teaspoon crushed red pepper, optional
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1 1/2 to 2 pounds pork tenderloin (2 tenderloins)
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2 tablespoons olive oil
Material (about 11 components):
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1 (4-pound) boneless Chuck pot roast, neatly tied
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Salt and ground pepper
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2 tablespoons vegetable oil
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1 cup finely chopped onions
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1 cup finely chopped carrots
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1 cup finely chopped celery
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2 bay leaves
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2 teaspoons thyme
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4 cups beef stock
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4 tablespoons all-purpose flour
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4 tablespoon butter, softened
Pork Schnitzel
Material (about 10 components):
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4 boneless pork loin chops (about 5 to 6 ounces each)
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1 1/2 cups all-purpose flour
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Kosher salt and freshly ground black pepper
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2 large eggs
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1/2 cup milk
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4 cups plain dried bread crumbs
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2 tablespoons extra-virgin olive oil
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2 tablespoons butter
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1 sprig thyme
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Lemon wedges





