Search results
Results From The WOW.Com Content Network
Chicken bog – Chicken and rice pilaf in American cuisine; Chili dog – Hot dog with chili; Choripán – Sausage-filled Latin American sandwich; Chorrillana – Chilean dish; Coddle – Irish stew with no fixed recipe, built around boiled sausages; Corn dog – Deep-fried, corn-battered hot dog on a stick
Ingredients. 7 cups French bread, cut into 1 1/2 inch cubes. 1/2 cup melted butter. 4 large eggs. 1 cup granulated sugar. 1/4 cup light brown sugar. 1 teaspoon ground cinnamon
Manufacturers therefore use the term middagskorv (dinner sausage) to describe variations, such as sausages with a lower fat content of 9% instead of the standard 23%, [3] chicken, [4] or vegetarian versions made from soy, pea and potato protein [5] or quorn.
Tofurkey – faux turkey, a meat substitute in the form of a loaf or casserole of vegetarian protein, usually made from tofu (soybean protein) or seitan (wheat protein) with a stuffing made from grains or bread, flavored with a broth and seasoned with herbs and spices; Cauliflower – coated in flour and baked or fried to imitate chicken wings ...
SDI Productions/Getty Images. Best For: all recipes Don’t be shy to straight-up swap water for chicken broth. According to Gillen, water is a perfectly acceptable 1:1 substitute for chicken ...
Primitive societies learned that dried berries and spices could be added to dried meat. The procedure of stuffing meat into casings remains basically the same today, but sausage recipes have been greatly refined and sausage making has become a highly respected culinary art. [1] Sausages come in two main types: fresh and cured. Cured sausages ...
Salami aeras are a salami type sausages primarily from the island of Lefkada, air dried [hence the name, aeras]. The consistency is solid, intended for slicing very thinly. They make a very good starter. Eaten as they are bought, no cooking required. A/B supermarkets and local butchers sell sausages under this name.
Genoa salami in the United States is a variety of dry, cured, unsmoked salami. It is normally made from coarsely ground pork, but may also contain a small amount of beef and has a natural casing. Under US regulations, it must have a moisture to protein ratio of no more than 2.3:1, [1] as contrasted with dry or hard salami, which are limited to ...