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Pat beef dry with paper towels. Using a spice grinder, mortar and pestle, or zip-top bag and a rolling pin, pulse or crush onion soup mix, pepper, and 1 Tbsp. salt until large pieces of soup mix ...
Egg and Sausage Breakfast Casserole. This hearty recipe combines bread, eggs, and sausage for a one-pan breakfast. Powdered mustard adds a kick and extra flavor to elevate the dish.
Bouillabaisse – a stew of mixed herbs, fish, and vegetables. Consommé; French onion soup; Garbure – a thick French soup or stew of ham with cabbage and other vegetables, usually with cheese and stale bread added. [1] Lettuce soup; Oille – a French potée or soup believed to be the forerunner of pot-au-feu composed of various meats and ...
Washed-rind cheeses are periodically cured in a solution of saltwater brine or mold-bearing agents that may include beer, wine, brandy and spices, making their surfaces amenable to a class of bacteria (Brevibacterium linens, the reddish-orange smear bacteria) that impart pungent odors and distinctive flavors and produce a firm, flavorful rind around the cheese. [1]
Époisses is a pungent soft-paste cow's-milk cheese. Smear-ripened, "washed rind" (washed in brine and Marc de Bourgogne, the local pomace brandy), it is circular at around either 10 cm (4 in) or 18 cm (7 in) in diameter, with a distinctive soft red-orange color. It is made either from raw or pasteurized milk. [1] The rind is edible. [2]
Rinse the soup bones and pat dry. Roast them on a baking sheet at 400 degrees for 45 minutes. Bring a large stock pot of water to a boil and add the beef shank and the chicken to the pot.
Booyah seasoned with peas, granulated vegetables and chicken. In cooking booyah, one makes a base or broth derived from meat bones, to which vegetables are added. Beef, chicken, and pork are popular varieties of meat for booyah (with all three often in the same kettle), [4] with vegetables such as carrots, peas, onions, and potatoes also in the mix.
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