843 stage recipes

Glazed barbecued beef brisket simmered fork-tender then finished on the grill with your choice of three glazes: honey-spice, apple-mustard, or apricot. A two-stage method for smoky, glossy brisket.

Roasted pheasant halves basted in a mandarin orange and lemon glaze thickened with cornstarch. A citrus-glazed game bird roasted in three stages for crispy, lacquered skin.

True old-fashioned chocolate fudge cooked to soft ball stage with unsweetened chocolate, milk, and corn syrup. Smooth, creamy, and made the traditional way.

Homemade poppy seed dressing: oil, vinegar, sugar, mustard, and onion blended in stages into a creamy sweet-tangy dressing. Spoon it over salads or use it as a marinade for meat.

Pecan penuche fudge made with dark brown sugar, butter, and milk cooked to firm ball stage. A creamy, caramel-flavored candy with old-fashioned technique.

Mom's small-batch pecan pralines with brown sugar, Karo corn syrup, evaporated milk, and pecan halves. Cooked to soft-ball stage and dropped on wax paper for classic Southern candy.

Cherry pie topped with a golden coconut-almond macaroon instead of a second crust. The two-stage bake gives you sweet cherry filling under a chewy, toasted almond-coconut layer.

Hearty ribs and beans bakes country-style pork ribs over Great Northern and kidney beans in a tangy tomato-mustard sauce. A two-stage casserole that feeds six.

Barbecued Brisket of Beef: a two-stage brisket braised in apple cider, wine, honey, and soy, then mesquite-smoked on the grill with a reduced glaze. Sliced thin against the grain.

Old-fashioned marshmallow fudge with unsweetened chocolate, milk, corn syrup, and vanilla. Cooked to soft ball stage, beaten until thick, then studded with marshmallow pieces.

Homemade chocolate-glazed caramels with pecans, topped with melted milk chocolate. Cooked to firm-ball stage for a chewy, buttery candy that cuts into neat squares.

Homemade hot caramel sauce cooked to soft ball stage with butter, half-and-half, and vanilla. A thick, pourable dessert sauce for ice cream, cake, and apple dipping.

Baked chicken legs with a lemon-herb seasoning roasted until golden, then smothered in mushroom gravy and baked again until fork-tender. A two-stage roasting method for maximum flavor.

Retro Jello salad layering apricot gelatin with cream cheese, pineapple, and Cool Whip for a make-ahead side that sets in stages.

Heavenly hash candy made with unsweetened chocolate, cream, marshmallows, roasted almonds, and pecans boiled to soft ball stage. A vintage chocolate fudge-style confection cut into squares.

Rich cheesecake with toasted almond-graham crust and brown sugar praline topping. Two-stage baking creates creamy filling crowned with caramelized almond sauce.