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Andalouse sauce – a mildly spiced sauce made from mayonnaise, tomatoes and peppers Brasil sauce – mayonnaise with pureed pineapple , tomato and spices [ 18 ] Zigeuner sauce – cuisine 'gypsy style' Pages displaying wikidata descriptions as a fallback – A "gypsy" sauce of tomatoes, paprika and chopped bell peppers, borrowed from Germany
Preheat the oven to 350°. Stuff each cherry pepper half with a heaping teaspoon of cream cheese and wrap with a slice of bacon; secure with a toothpick.
"Bacon Wrapped Blue Cheese Buffalo Potato" – 1½ pound Idaho potato, wrapped in 10-12 strips of bacon, smoked and stuffed with three pads of butter, sour cream, blue cheese crumbles, buffalo sauce, and fried chunks of bacon and two strips of bacon antennas.
Casserole based on chicken with cream, chili sauce, bananas, peanuts and bacon. Invented in the 1970s. Gravlax: Salmon cured with salt and sugar with herbs. Grisfötter Pig's trotters served with rödbetor. Inkokt lax Boiled salmon, together with onion and carrots, in a mixture of water, vinegar, salt, sugar and some other spices. Usually eaten ...
Bacon wrapping is a style of food preparation, where bacon is wrapped around other ingredients or dishes, [1] and either grilled, fried, or baked.. Many of the wrapped foods, such as livers and asparagus, cook more quickly than bacon does, and when preparing such dishes it is necessary to part-cook the bacon separately, before wrapping the filling and cooking the complete dish.
According to one hypothesis, [16] a young Italian Army cook named Renato Gualandi created the dish in 1944, with other Italian cooks, as part of a dinner for the U.S. Army, because the Americans "had fabulous bacon, very good cream, some cheese and powdered egg yolks".
Heat oven to 350°F. Remove stems from mushrooms; discard or reserve for another use. Mix remaining ingredients; spoon into mushroom caps. Place, filled-sides up, in shallow baking dish.
1. In a mixer fitted with the paddle, combine the white and orange cheddar cheeses. Add the chopped pimentos, mayonnaise, black pepper and garlic powder; blend at low speed.