Search results
Results From The WOW.Com Content Network
The greater white-fronted goose (Anser albifrons) is a species of goose, closely related to the smaller lesser white-fronted goose (A. erythropus). [2] The greater white-fronted goose is migratory , breeding in northern Canada , Alaska , Greenland and Russia, and winters farther south in North America, Europe and Asia. [ 1 ]
Baste the breast every 15 minutes with 1/4 cup of boiling water; transfer to a board and let rest for 15 minutes. Pour the pan juices into a measuring cup and skim off the fat.
In German cuisine, goose neck is stuffed with goose liver and cooked to make a sausagelike dish; similar dishes are made in eastern Europe. Goose meat is also used to fill pies or dumplings or to make sausage. [8] Goose and goose liver are also used to make foie gras, pâtés, and other forms of forcemeat.
The greylag goose was one of the first animals to be domesticated; this happened at least 3,000 years ago in Ancient Egypt, the domestic subspecies being known as A. a. domesticus. [7] As the domestic goose is a subspecies of the greylag goose they are able to interbreed, with the offspring sharing characteristics of both wild and domestic ...
Peanut Butter Blossoms. As the story goes, a woman by the name of Mrs. Freda F. Smith from Ohio developed the original recipe for these for The Grand National Pillsbury Bake-Off competition in 1957.
Browned chicken breasts in a flavorful sun-dried tomato cream sauce. Get the recipe: ... Get the recipe: Sweet Roasted Goose. Savory Experiments. A roasted turkey with unique flavors. Get the ...
Recipes include stuffed chicken legs, [10] stuffed pork chops, [11] stuffed breast of veal, [12] as well as the traditional holiday stuffed turkey or goose. Many types of vegetables are also suitable for stuffing, after their seeds or flesh has been removed.
Later, he prepares a stuffed goose neck, a confit, and a roasted goose breast. Then, Fearnley-Whittingstall searches the woods for a yule log with Star, a local hedgewitch. Five members of the cider circle visit Fearnley-Whittingstall's cottage, and they feast on ham and stuffed goose neck.