Corned Beef and Cabbage is a favorite of mine and it’s a tradition on St. Patrick's Day! Here's a simple CrockPot recipe for this holiday meal.
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Brisket is so easy to prepare – if you do it right. The keys to success are to cook it at a low temperature, for many, many hours, and to keep the meat tightly covered so that it doesn’t dry out. If brisket is not cooked long enough, the tough connective tissues found throughout the meat will not break down and the result will be dry, chewy brisket. That’s why I always use my crockpot to prepare this meal; it’s a foolproof way to yield fork tender, flavorful, juicy brisket every single time. When I made my very first brisket, I looked at a ton of recipes trying to decide what ingredients I wanted to use to flavor the meat and create the sauce. This recipe is what I came up with, and it’s the same one I use every year. I love this recipe because it’s both sweet and savory. The cooking liquid turns into the most delicious glaze, so when you slice the meat, make sure to drag each piece through the sauce. For Hanukkah, I’ll serve it with potato latkes and green beans, and it’s the perfect holiday meal.
This is the most delicious green bean casserole, perfect for serving at holiday get-togethers. What really takes this dish over the top is the homemade French fried onion topping. If you ask me, there's a time and a place for canned French fried onions: never, and on the shelf. These onions are baked in the oven, so crunchy, and so full of flavor, which makes them much tastier and healthier than the store-bought version.
This classic Thanksgiving sweet potato casserole recipe is made with mashed sweet potatoes and a fluffy marshmallow topping. I’ve lightened up the holiday staple by using just a small amount of brown sugar to add a touch of sweetness to the potatoes. After all, the marshmallows are going to provide enough sweetness so that the potatoes themselves don’t need to be candied. There’s no substitute for marshmallows though, so load them on!
There’s nothing quite like homemade cranberry sauce – the texture of the popped cranberries, the tartness of the fruit combined with the tanginess of the citrus and sweetness of the sugar in perfect harmony, and how cranberry sauce and roast turkey tastes like they were made for each other. It's one of my favorite parts of the Thanksgiving feast, and so easy to make. I prepare the cranberry sauce a few days ahead for a few reasons. One, it tastes best when it has been chilled overnight; two, it keeps well in the fridge for a few days; and three, it helps to get a few sides prepared before Thanksgiving Day so that I can spend most of the holiday with my company instead of in the kitchen. Last year I made this recipe with walnuts, which added more texture and a bit of a nutty flavor to the sauce. This year I decided to leave out the walnuts, and the result was just as delicious.
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