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There are so many different ways to add a little something extra to this recipe: Add fresh fruit like strawberries, blueberries, or raspberries. Add toasted coconut flakes. Add chocolate chips for ...
Culinary origins Type Description Aloo gosht: South Asia: stew Curry consisting of potatoes (aloo) cooked with meat , usually lamb, mutton or beef, in a shorba gravy [1] [2] Baeckeoffe: Alsace: casserole Braised meat, onions and potatoes [3] [4] Bangers and mash: Great Britain: pairing
Recipe page from the 1933 Dispatch Recipe Book, edited by Recipe Editor Bernice Thomas, featuring recipes for Roast Turkey and Chicken Pie. Other recipes in the book included Maple Cream Pie ...
Teewurst – a German sausage made from two parts raw pork (and sometimes beef) and one part bacon, it contains 30 to 40 percent fat, which makes it particularly easy to spread Vegemite – a thick, dark brown Australian food spread made from leftover brewers' yeast extract with various vegetable and spice additives
The recipe therein called for the use of noodles in the dish, with an option to use wafers or oblatas in place of noodles. [ 33 ] Both hare stew and rabbit stew are included in Le Viandier de Taillevent , [ 34 ] a recipe collection with an initial publishing dated to circa 1300. [ 35 ]
If people like that recipe, it becomes worthy of being imitated. In other words, it is spread and replicated so many times that it becomes a classic recipe. For this reason, the culinary tradition is made up of a vast variety of classic recipes, which are necessarily linked to a land of origin, specific products, and specific local habits.