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In a small bowl, cover the prunes with the brandy and let stand for 30 minutes. Strain and coarsely chop the prunes; reserve the prune brandy.
In Guangdong and Hong Kong, roast goose is a variety of siu mei, or roasted meat dishes, within Cantonese cuisine. It is made by roasting geese with seasoning often in a charcoal furnace at high temperature. Roasted geese of high quality have crisp skin with juicy and tender meat. Roast goose are normally served with plum sauce to augment its ...
A roasted goose with head and neck A dish of roast goose. The meat, liver and other organs, fat, skin and blood are used culinarily in various cuisines. [1] The meat has a distinctive flavor. [2] Goose eggs are also used culinarily, but unlike chicken eggs are only available seasonally; in the UK goose eggs have a fall-to-early-winter ...
Summer fish pie with a green bean and rocket salad (Won) Moussaka (Lost) 20/7/2012 Ann Widdecombe: Pizza Acrobatics Mexican-styled fried eggs Arctic Roll Roasted pork with roast potatoes and red cabbage (Won) Summer roast beef with Tuscan beans (Lost) 23/7/2012 Joe Pasquale: Chopping carrots for a World Record Eggy crumpets with ham and cheese
A Sunday roast or roast dinner is a British dish, traditionally consumed on Sunday.It consists of roasted meat, roasted potatoes or mashed potatoes, and accompaniments such as Yorkshire pudding, stuffing, gravy, and may include condiments such as apple sauce, mint sauce, redcurrant sauce, mustard, cranberry or Horseradish sauce.
Mole negro sauce, Mayan-era tamales, crispy tortilla with pork lard and egg bread dunked in hot chocolate 90(19) June 20, 2017 Savannah: Shrimp and grits, oysters in a half shell, crab bisque (food) and barbecue stew 91(20) June 20, 2017 Dubrovnik: Spit-roasted lamb and octopus salad, Dalmatia-style grilled fish. 92(21) June 27, 2017 Chengdu
Colonial goose is a preparation of roast leg of lamb or mutton [1] popular as a dish in New Zealand until the last quarter of the 20th century. Early colonial pioneers in New Zealand had sheep aplenty, but goose was relatively scarce.
Two Fat Ladies was a British cooking programme starring Jennifer Paterson and Clarissa Dickson Wright.It originally ran for four series – twenty-four episodes – from 9 October 1996 to 28 September 1999, being produced by Optomen Television for the BBC.