Emeril’s recipe for Emeril’s Mulligatawny Soup is included in the Big Pots chapter along with 24 other recipes that can be prepared from a large pot.
Entries Tagged as 'Emeril’s Sizzling Skillets'
September 30th, 2011 · 1 Comment
September 29th, 2011 · 4 Comments
If you have never made a risotto you need to be prepared to stand over the stove for about thirty minutes will the additions of warm stock are added to the rice at intervals.
September 28th, 2011 · 6 Comments
Emeril’s recipe for Seared Scallops with Savoy Cabbage Fingerling Potatoes, Pink Ladies, and Sultanas is included in the Skillets and saute pans chapter along with 24 other recipes that can be prepared from a skillet or saute pan.
September 22nd, 2011 · 3 Comments
First you want to season the chicken and then brown the pieces in hot olive oil in your Dutch oven, or in my case the large roasting pan since I increased the recipe. Still, it is a one-pot wonder recipe. Yes, there are two burners turned on under that roasting pan!
September 21st, 2011 · 7 Comments
The basic steps are to stud the roast with several sliced garlic cloves, then rub the exterior with a spice rub mix that Emeril provides in the recipe.