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The lovely pudding layers feature a yummy combination of vanilla, chocolate and butterscotch. ... You'll never want black-eyed peas from a can again! Serve the dish as a side with grilled chicken ...
In the 19th century Mrs Beeton similarly gave recipes for hodge podges of a single meat – either beef or mutton. [7] A 19th century American recipe for hotch potch specifies lean mutton boiled with carrots and turnips, seasoned with salt and pepper. Puréed peas, celery and onion slices are added and the dish is gently simmered before serving ...
Split peas, tomatoes, carrots, onions, white turnips, leeks, stock (beef or chicken), milk; simplified versions may be made using canned, condensed pea and tomato soups as a base; also called Cream Mongole
Add the remaining oil to the pan and fry the vegetables until lightly colored, then pour in the barley. Add the stout and stir to deglaze the pan. Pour in 2¾ cups water, return the meat, and season.
This is a list of notable stews.A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy.Ingredients in a stew can include any combination of vegetables, such as carrots, potatoes, beans, onions, peppers, tomatoes, etc., and frequently with meat, especially tougher meats suitable for moist, slow cooking, such as beef chuck or round.
Livermush is composed of pig liver, pig head parts such as snouts and ears, cornmeal and seasonings. [1] [2] [3] It is commonly spiced with pepper and sage. [1]The meat ingredients are all cooked and then ground, after which the cornmeal and seasoning is added. [4]
Tomato pudding starts with cubes of French bread, basted in a bath of butter and toasted until crispy like a crouton; next canned tomato sauce and brown sugar (and a little butter) come together ...
Chicken sauce piquant – chicken cooked in a tangy stew with tomatoes and spices, often served over rice, a favorite in southern Louisiana [19] Conch chowder – mainly a specialty of Florida Étouffée – a very thick stew made of crawfish or chicken and sausage, okra and roux served over rice