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Venison originally meant the meat of a game animal but now refers primarily to the meat of deer (or antelope in South Africa). [1] Venison can be used to refer to any part of the animal, so long as it is edible, including the internal organs. Venison, much like beef or pork, is categorized into specific cuts, including roast, sirloin, and ribs.
Steak. Steak Diane is a dish of pan-fried beefsteak with a sauce made from the seasoned pan juices. It was originally cooked tableside [1] and sometimes flambéed. It was most likely invented in London in the 1930s. From the 1940s through the 1960s it was a standard dish in "Continental cuisine", [2][3][4][5] and is now considered retro. [6][7][8]
Cranberry-Pecan Cheese Ball. Over the years, your grandma has probably made tons are variations on make-ahead cheese balls. It's an elegant appetizer that makes entertaining easy. This one is ...
Mincemeat. Mince pie filled with mincemeat. Mincemeat is a mixture of chopped dried fruit, distilled spirits and spices, and formerly beef suet, usually used as a pie or pastry filling. Mincemeat formerly contained meat, notably beef or venison. [1] Modern recipes replace the suet with vegetable shortening.
John's Grill is an old-timey hot spot with salads, steak, seafood, pasta, and sandwiches. Sam Spade's Lamb Chops are named for author Dashiell Hammett's famed private eye, as Hammett was a ...
The secret to their enduring success (the restaurant was founded by George and Vangie Vafinis in the mid 1950s), is the famous open pit where everything from freshly cut steaks to fish and chicken ...
This method of breaking down the larger cut was creation of the flat iron steak as we know it today. As a whole cut of meat, the top blade usually weighs around two to three pounds; it usually yields four steaks between eight and 12 ounces each. Flat iron steaks usually have a significant amount of marbling. In the North American Meat Processor ...
Seen highlighted in red, the region known as the Midwestern United States, as currently defined by the U.S. Census Bureau. Ohio was one of the first Midwestern regions settled, mostly by farmers from the Thirteen Colonies, in 1788. Maize was the staple food, eaten at every meal. Ohio was abundant in fish, game, and wild fruits.