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Basic preparation of a Caesar follows the "one, two, three, four" rule. The recipe calls for one 1.5-US-fluid-ounce (44 ml) shot of vodka, two dashes of hot sauce, three dashes of salt and pepper, four dashes of Worcestershire sauce and topped with 4–6 US fluid ounces (120–180 ml) of caesar mix and served with ice. [18]
Yields: 1 cup. Prep Time: 10 mins. Total Time: 10 mins. Ingredients. 2 tbsp. Dijon mustard. 1 tbsp. balsamic vinegar or red wine vinegar. 1 tsp. Worcestershire sauce
1. In a food processor, combine the mayonnaise, anchovies, garlic, capers, lemon juice, water and mustard and process until smooth. Add the cheese and pulse to blend.
The cuisine of Québec (also called "French Canadian cuisine" or "cuisine québécoise") is a national cuisine in the Canadian province of Québec. It is also cooked by Franco-Ontarians . Québec's cuisine descended from 17th-century French cuisine and began to develop in New France from the labour-intensive nature of colonial life, the ...
Peameal Bacon. Interestingly, the most Canadian of bacons isn't Canadian bacon (actually an American term for a smoked back bacon) but peameal bacon, which originated in Toronto in the early 1900s ...
The Caesar was invented in 1969 in Calgary, Alberta, by bartender Walter Chell, to mark the opening of a new restaurant, "Marco's". [151] Canadian blueberry sour—a mix of rye whisky, blueberry liqueur, and maple syrup. [152] Caribou—a mix of red wine, maple syrup, and Canadian whisky; consumed during winter festivals in Quebec
The Caesar salad is turning 100 years old. But experts have concerns about its traditional raw egg dressing. ... Other Caesar salad recipes call for ingredients like hummus, avocado, yogurt-based ...
Ingredients: 4 garlic cloves, creamed. 1 teaspoon dry mustard. 1 tablespoon capers, plus brine. 4 anchovies, chopped. 1 tablespoon red wine vinegar. Juice of 3 lemons