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New England boiled dinner with cabbage, potato, white turnip, rutabaga, carrot, onion, and parsnip. A New England boiled dinner is a traditional New England meal, consisting of corned beef with cabbage and one or more root vegetables, such as potatoes, rutabagas, parsnips, carrots, turnips, or onions. [1]
From appetizers such as creamy rutabaga soup and rutabaga steaks, to side dishes such as mashed rutabaga and rosemary roasted rutabaga, to mains such as spiralized rutabaga—there's a whole world ...
Bring to a boil, reduce heat to low, cover, and cook for 15 minutes. Stir in the coconut milk and sugar. Bring to a boil, reduce heat to low, and cook for 25-30 minutes, stirring often until ...
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By the mid-19th century, Jules Gouffé refers to mirepoix as "a term in use for such a long time that I do not hesitate to use it here". [9] His mirepoix is listed among essences and, indeed, is a meaty concoction (laced with two bottles of Madeira), which, like all other essences, was used to enrich many a classic sauce. By the end of the 19th ...
Hard-boiled or hard-cooked [7] eggs are boiled long enough for the yolk to solidify (about 10 minutes). [8] They can be eaten warm or cold. Hard-boiled eggs are the basis for many dishes, such as egg salad, cobb salad and Scotch eggs, and may be further prepared as deviled eggs. There are several techniques for hard-boiling an egg. [9]
Boil for 11 minutes (Note: For soft-boiled eggs, cook for 6 minutes.) Transfer the eggs to a bowl of ice water and let sit until the shells are cold to the touch.
a kind of fabric with a thick, long strands; often used in carpets long, matted hair (cf. Shaggy from the Scooby-Doo cartoon) a type of shredded coarse tobacco (v.) to chase after; to chase and fetch (as a fly ball in baseball) a style of long hair with numerous layers (not matted or untidy)