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The Derbyshire Redcap is a breed of chicken originating in the English county of Derbyshire. The name "Redcap" derives from the breed's unusually large Rose-type comb. British breed standards dictate a length of more than 7 centimetres (3 inches) of length for a Redcap comb. It is covered in small, fleshy points, and has a distinct spike ...
The red-capped manakin is a small passerine, measuring 4 in (10 cm) in length [8] [nb 1] and weighing 16 g (0.56 oz). The male is velvety black apart from a bright red head and nape, bright yellow thighs, and a pale yellow chin and wing linings. [8]
A recipe in a cookbook for pancakes with the prepared ingredients. A recipe is a set of instructions that describes how to prepare or make something, especially a dish of prepared food. A sub-recipe or subrecipe is a recipe for an ingredient that will be called for in the instructions for the main recipe. Cookbooks, which are a collection of ...
See also References Further reading External links A acidulate To use an acid (such as that found in citrus juice, vinegar, or wine) to prevent browning, alter flavour, or make an item safe for canning. al dente To cook food (typically pasta) to the point where it is tender but not mushy. amandine A culinary term indicating a garnish of almonds. A dish served amandine is usually cooked with ...
Most of the recipes were illustrated with coloured engravings, and it was the first book to show recipes in a format that is still used today. Many of the recipes were plagiarised from earlier writers, including Acton. In 1885 the Virginia Cookery Book was published by Mary Stuart Smith. [29]
It is used in Spanish and Catalan cuisine. One recipe recommends they should be lightly washed, fried whole cap down in olive oil with a small amount of garlic and served drenched in raw olive oil and parsley. The same recipe advises that butter should never be used when cooking this mushroom. [citation needed] This mushroom is also very ...
Vibration Cooking: Or, the Travel Notes of a Geechee Girl is the 1970 debut book by Vertamae Smart-Grosvenor and combines recipes with storytelling. [1] It was published by Doubleday. [2] A second edition was published in 1986, [3] and a third edition was published in 1992. [4] The University of Georgia published another edition in 2011. [5]
The stock pot should be scraped clean and re-chilled for future use. The residue can be reprocessed for more dripping and strained through a cheesecloth lined sieve as an ingredient for a beef stock. Dripping can be clarified by adding a sliced raw potato and cooking until potato turns brown. The cake will be the colour and texture of ghee.