EMERIL LAGASSE'S BROWN SUGAR-CRUSTED BAKED BOLOGNA
Emeril Lagasse's Brown Sugar-Crusted Baked Bologna
Provided by The Rachael Ray Staff
Number Of Ingredients 6
Steps:
- Preheat oven to 250°F
- Line a large roasting pan with foil to cover well
- Using a small, sharp knife, score the top of the bologna, cutting about 1/4-inch deep, to create a diamond design
- Place the bologna, cut-side down, in the foil-lined pan and spread a thin layer of mustard on the exposed areas
- Using your hands, press the brown sugar onto the Dijon mustard to create a coating
- Carefully turn the bologna over, so that the cut side is facing up, and spread the top and sides with the remaining Dijon mustard
- Press the remaining brown sugar onto the mustard to coat the entire bologna well
- Place the bologna in the top third of the oven
- Bake for 5 hours, rotating the bologna slightly during cooking to keep the bottom from burning
- Remove the bologna from the pan and place it on a large platter
- Slice the bologna 1/4- to 1/2-inch thick
- Make sandwiches on fresh white bread with yellow mustard
- just the way Emeril likes it!
BROWN SUGAR BOLOGNA ROLL
This is an awesome snack meat for football gatherings, or parties. Follow the recipe exactly to assure a perfectly sweet crunchy edge to the bologna.
Provided by PWatt
Categories Easy
Time 5h15m
Yield 12-16 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 250 degrees F. Line a large roasting pan with aluminum foil.
- Using a small sharp knife, score the top of the bologna to form a diamond design, cutting about 1/4-inch deep.
- Place the bologna, cut side down, in the foil lined pan and spread a thin layer of mustard on the exposed areas. Using your hands, press half of the brown sugar onto the Dijon mustard to create a coating. Carefully turn the bologna over, so that the cut side is facing up, and spread the top and sides with the remaining Dijon mustard. Press the remaining brown sugar onto the mustard to coat the entire bologna well.
- Place the bologna in the top third of the oven. Bake for 5 hours, rotating the bologna slightly during cooking to keep the bottom from burning.
- Remove the bologna from the pan and place it on a large platter. Slice the bologna 1/4 to 1/2-inch thick and assemble sandwiches on fresh white bread with yellow mustard.
Nutrition Facts : Calories 882.7, Fat 69.7, SaturatedFat 27.4, Cholesterol 137.7, Sodium 2783.3, Carbohydrate 37.4, Fiber 0.3, Sugar 26.8, Protein 25.7
EMERIL'S FAVORITE BROWN SUGAR-CRUSTED BAKED BOLOGNA
Steps:
- Preheat the oven to 250 degrees F. Line a large roasting pan with foil to cover well.
- Using a small sharp knife score the top of the bologna, cutting about 1/4-inch deep, to create a diamond design.
- Place the bologna, cut side down, in the foil lined pan and spread a thin layer of mustard on the exposed areas. Using your hands, press the brown sugar onto the Dijon mustard to create a coating. Carefully turn the bologna over, so that the cut side is facing up, and spread the top and sides with the remaining Dijon mustard. Press the remaining brown sugar onto the mustard to coat the entire bologna well.
- Place the bologna in the top third of the oven. Bake for 5 hours, rotating the bologna slightly during cooking to keep the bottom from burning.
- Remove the bologna from the pan and place it on a large platter. Slice the bologna 1/4 to 1/2-inch thick and make sandwiches on fresh white bread with yellow mustard...just the way Emeril likes it!
BROWN SUGAR COATED BOLOGNA
This is a crispy and sweet variation on bologna. It makes a great football game snack, and everyone loves it! Serve it on fresh white bread, with yellow mustard. MMMMMM so good! Emeril made this on Emeril Live, and although I was skeptical, I will definitely be useing this a LOT for casual gatherings.
Provided by PWatt
Categories Meat
Time 5h15m
Yield 14-16 serving(s)
Number Of Ingredients 3
Steps:
- Place bologna roll in a medium roasting pan.
- Score the top of the bologna roll in a diamond pattern.
- Cover the entire roll with mustard
- pat on the brown sugar, being sure to cover the whole roll, ends and all.
- Bake at 250 for 5 hours.
- Gently roll the bologna slightly every hour to assure it doesn't burn on the bottom.
- Let cool, then slice and serve on fresh white bread with yellow mustard.
Nutrition Facts : Calories 603.9, Fat 46, SaturatedFat 18.1, Cholesterol 90.8, Sodium 1860.3, Carbohydrate 30.1, Fiber 0.3, Sugar 22.9, Protein 17
BROWN SUGAR COTTAGE ROLL
A recipe my Mom always made and I loved it.I have added a few of my own touches and it is still so AMAZING... Slocooker/Crock Pot it as much of the day you can for best results. Size of Roll varies, purchase as you would a Roast Beef for your family. Crock Pot does all the work, you just dress it up.
Provided by Chef Debbie 6
Categories Pork
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Remove Roll from packaging , rinse under cold water.
- Place fatty side up in Crock Pot.
- Pour Ginger Ale to cover roll.
- Sprinkle with pepper.
- Melt butter/margarine.
- Add Brown Sugar/Hoisen Sauce/Mustard.
- Whisk together, (You want it like a glaze) set aside.
- When Roll is done, remove from Crock and place in roasting pan, If you have any leftover G/Ale pour into roaster,otherwise use from Crock to cover bottom of pan.
- Using a brush, cover complete Cottage Roll, with mixture, (save some to brown top) place into oven @ about 325 degrees for 45 mins -- Remove from oven -- brush on remaining mixture, put back in oven on broil, turning to get all sides.
- Remove when done to your desire, cut netting, and enjoy -- Great with Mashed Potatoes or Scalloped Potatoes -- .
Nutrition Facts : Calories 337, Fat 6, SaturatedFat 3.7, Cholesterol 15.4, Sodium 193.5, Carbohydrate 73, Fiber 0.2, Sugar 71.4, Protein 0.3
BROWN SUGAR BUNS OR ROLLS
These are kind of like a cinnamon bun, but without the cinnamon and they're chewier. I actually got this recipe in my 7th grage home economics class and have hung onto it along the way! This was originally called Butterscotch Rolls but my daughter insists that they be called Brown Sugar Buns. Bet you can't eat just one!
Provided by andrea185
Categories Breakfast
Time 27m
Yield 1 Roll, 12 serving(s)
Number Of Ingredients 7
Steps:
- Lightly grease a 12 cup muffin tin (I've used cooking spray and shortening with equal success).
- Cream together butter and brown sugar in small bowl and place a generous teaspoon of mixture in each muffin cup. Set the rest aside.
- In a large bown mix together flour, baking powder and salt. Using a pastry blender, 2 knives or a fork incorporate shortening into flour until they're fully combined.
- Make a well in the center and gradually add milk, stirring with a fork until a moist dough forms.
- Turn dough out onto a floured surface and with a floured rolling pin roll as close as possible to a 30 x 30 cm (12 X 12 inch) square. Trim to form a square.
- Spread reserved brown sugar and butter mixture over top, reaching all 4 sides. An offset spatula works really well for this!
- Roll dough towards you and reposition seam side down. Slice in half, and then into quarters. Cut each quarter into 3 pinwheels, approx 1 inch each.
- Place 1 roll in each muffin cup, with the filling up.
- Bake in a preheated 425 oven for 12 minutes. I find they come out better when I turn my convection off so you may want to try that as well, if it applies. Keep an eye on them for the last couple of minutes -- you want to remove them from the oven while the sugar is still bubbling.
- Use a spoon to remove them to a rack to cool right away, before the sugar cools. I put waxed paper under the rack to make clean up easier.
- Enjoy!
Nutrition Facts : Calories 260.8, Fat 12.7, SaturatedFat 6.3, Cholesterol 22.5, Sodium 203.7, Carbohydrate 34.7, Fiber 0.6, Sugar 17.7, Protein 2.7
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