This pork is best cooked to an internal temperature of 145 degrees (rising to 155 after the rest). This is somewhat lower than the current USDA standard of 160 degrees, but well above the minimum for ...

For the wild rice stuffing: 1 box McFadden Farm wild rice (or 6 ounces any wild rice) ½ cup almonds ½ cup pecans Start by cooking the wild rice. Bring large pot of salted water to a boil and cook for ...

In pot, combine rice and chicken stock; bring to a boil, reduce heat to a simmer and cook according to package directions until rice is soft and most of liquid has been absorbed. Add carrot, onion, ...

T his recipe from the late Bob Schranck, a longtime Twin Cities outdoors writer, sportsman and cooking aficionado, appeared in the cookbook, “America’s Favorite Wild Game Recipes.” It has been a ...

Butternut squash brings a sweet, nutty flavor that's just perfect for stuffing. This dish encapsulates the cozy vibes of fall ...

Heat oven to 325 degrees. Combine 1 tablespoon thyme and pepper; press evenly onto all surfaces of beef Sirloin Tip Roast. Place roast on rack in shallow roasting pan. Insert ovenproof meat ...

Tashia Hart dropped spoonful after spoonful of wild rice into a pan. Toasting it is one step in the making of manoomin flour. And, with wild rice, the options are plentiful. Hart would know. The ...

*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. An American Place> Yield:> 6 servings (about 1 cup each) For Creme Anise: 1 cup heavy (40 percent "gourmet") cream> tightly with ...

Prepare your own roast chickenfor the family. Accompany it with baked wild rice with mushrooms (see recipe). Add fresh ...

Preheat the oven to 200C/180C fan/gas 6. Mix the 5 spice, garlic, olive oil, rice vinegar and some seasoning together in a small bowl then brush it all over the aubergine. Spread out on a lined baking ...