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Bordelaise – Chopped shallots, pepper, herbs, cooked in red wine and mixed with demi-glace. [29] Bourguignonne – Chopped shallots, herbs and mushroom trimmings reduced in red wine and meat stock. [30] Bigarade sauce – an orange sauce, commonly for duck à l'orange. [31]
1.1 Fresh herbs and spices. 1.2 Dried herbs and spices. 2 Pastes, sauces, and condiments. ... and many kinds of meat. Herbs and spices. Fresh herbs and spices Sweet ...
This is a list of culinary herbs and spices. Specifically these are food or drink additives of mostly botanical origin used in nutritionally insignificant quantities for flavoring or coloring . This list does not contain fictional plants such as aglaophotis , or recreational drugs such as tobacco .
Tegillarca granosa (also known as Anadara granosa [2]) is a species of ark clam known as the blood cockle or blood clam due to the red haemoglobin liquid inside the soft tissues. It is found throughout the Indo-Pacific region from the eastern coast of South Africa northwards and eastwards to Southeast Asia , Australia , Polynesia , and up to ...
Clams casino Clam chowder with whole clams. Clams casino – a clam "on the halfshell" dish with breadcrumbs and bacon. [1] It originated in Rhode Island in the United States [2] and is often served as an appetizer in New England and is served in variations nationally. Clam cake – also known as clam fritters [3] Clam dip – a dipping sauce ...
Heat 1 tablespoon butter in a 12-inch skillet over medium-high heat. Add the apples and cook for 5 minutes or until browned, stirring occasionally. Remove the apples from the skillet. Heat 2 ...
The tamarind tree produces brown, pod-like fruits that contain a sweet, tangy pulp, which is used in cuisines around the world. The pulp is also used in traditional medicine and as a metal polish . The tree's wood can be used for woodworking and tamarind seed oil can be extracted from the seeds.
Like other clam species, A. islandia is a filter feeder.Feeding activity appears regulated by light levels, which can be used as a proxy for food availability. This means that at the northern extreme of the distribution, feeding is concentrated during eight months of the year, while during the rest of the year the clams only feed for a few days a month.