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Cook the sausage to an internal temperature of 155. Add a little water if the sticky cranberry juices are threatening to burn.
"Most folks get so caught up in grilling the perfect burger or serving the juiciest steak, they totally overlook one of the most crucial parts of a winning meal – the vegetables.
This under appreciated, underutilized group foods can bring a level of flavor and color to your backyard party that's unmatched by almost any other – often in a matter of minutes and with very little fuss.
For starters, by grilling vegetables, you'll keep their natural flavors and precious nutrients fully intact. Their rich, vibrant colors will make the dish your serve eye-catching and irresistible. Plus, you and your guests will enjoy an entirely new, succulent flavor sensations thanks to the caramelization caused by the hot racks and dry heat. Best of all, the are dozens of veggies suitable for grilling and most can be cooked in 15 minutes or less.
Here's a list – along with grill temperatures and approximate grilling times. "
—Addicted to Grilling (accessed 23 June 2016)
from my vegan yum yum cookbook. satin and greens wontons, I used chinese mustard form the garden so it was pretty spicy.
I used my own cherry pie recipe for the filling and my apple crisp recipe for the topping.
Cherry Crisp:
2 cans of red tart pitted cherries
¼ cup cornstarch
1 cup sugar
Topping
½ cup butter: room temperature
1 ½ cups quick oats
½ c flour
½ cup brown sugar
½ cup white sugar
½ tsp cinnamon
Drain the juice off the cherries (keep it)
Add cornstarch to the juice to dissolve, add sugar and cook until it thickens. Add cherries after the juice starts to thicken. (this keeps them from getting too mushy)
Pour into 9x9 glass pan
Topping: Cut the ingredients in with the butter, spread over the cherries.
375 for 45-60 min