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Poutine à trou—baked apple dumplings. Poutine au bleuet [14] —French fries with cheese, gravy, and blueberries. Ragoût—a thick kind of soup. Rappie pie/Râpure—grated potatoes and chicken or salted pork. Soupe aux pois—Canadian pea soup. Tarte au sucre acadienne—acadian sugar pie. Tchaude [15] —fish chowder. Tourtière: meat pie.
1 lb hot Italian pork sausage, casing removed; 1 large onion, chopped (about 1 cup) 4 clove garlic, minced; 3 1 / 2 cup Swanson® Chicken Broth or Swanson® Chicken Stock; 1 / 4 cup chopped fresh basil leaves; 2 can (about 14.5 ounces each) Italian-style diced tomatoes; 1 can (about 15 ounces) white kidney beans (cannellini), rinsed and drained ...
Finally, the British imported many recipes like mashed potatoes, crumble, and meat pies. The selling of pork in marché Bonsecours in 1926. Because tensions with the young United States alleviated, the period following the Aroostook War in 1839 saw increased interaction between Québec and New England .
Heat the oil in a 6-quart saucepot over medium-high heat. Add the beef, sausage and onion and cook until the beef and sausage are well browned, stirring often to separate meat.
Ragoût de pattes (Stewed Pig's Feet) – French-Canadian stew with leg or feet, originating in Quebec. [15] Red Fife wheat – a Canadian landrace descendant of Western Ukrainian wheat, first grown by David Fife in Upper Canada in 1842.
The Apicius recipe suggests boiling all the ingredients save for the ostrich meat together in a pot, binding them with starch, and pouring the mixture over boiled ostrich meat, while Faas, in his reconstruction, tells the reader to first make a roux with flour and olive oil and add passum, spices, honey, vinegar, dates, and garum in a certain ...
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Prepare the pastry shells according to the package directions. Heat the oil in a 10-inch skillet over medium-high heat. Add the mushrooms, garlic, rosemary and thyme.