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Grab a rope of smoked sausage, a couple of bags of frozen potatoes O'Brien, some bacon, a dozen eggs, a red onion, and a green onion, and you've got everything you need for an easy and delicious ...
Few foods are more appetizing to people than a juicy steak. Grilled to order and garnished with herbs like basil and chives, sauces such as au jus, peppercorn and A1, or vegetables like grilled ...
1. Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add the beef and cook until well browned on both sides. Remove the beef from the skillet.
In Newfoundland and Labrador, the fish is generally salted cod flakes and is blended with mashed potatoes. Savory is used instead of parsley, along with minced sweated onions. The cakes are then formed into rounds and cooked in oil or pork back fat until golden brown.
In Europe, the fish is prepared for the table in a wide variety of ways; [6] most commonly with potatoes and onions in a casserole, as croquettes, or as battered, deep-fried pieces. In France, brandade de morue is a popular baked gratin dish of potatoes mashed with rehydrated salted cod, seasoned with garlic and olive oil. Some Southern France ...
The recipe for what we now know as chicken-fried steak was included in many regional cookbooks by the late 19th century. [2] The Oxford English Dictionary 's earliest attestation of the term "chicken-fried steak" is from a restaurant advertisement in the 19 June 1914 edition of the Colorado Springs Gazette newspaper.
Place the steak in a large baking dish. Add all but 1/4 cup of marinade and turn the steak to coat evenly. Marinate for at least 30 minutes at room temperature or cover and refrigerate at least 2 ...
Usually steak or the back of the reindeer is used. It is sliced thinly (usually while the meat is still frozen so that it is easier to cut through), fried in fat (traditionally in reindeer fat, but butter and oil are more common nowadays), and spiced with black pepper and salt. Finally, some water, cream, or beer is added, and it is cooked ...