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Capicola is made using a prime cut of pork from the neck and shoulder. The recipes for gabagool (aka capicola) vary, but the general process involves seasoning the meat and then curing for up to ...
Capocollo; Alternative names: Capicollo (Tuscia viterbese, Campania, Molise, Apulia, Basilicata and Calabria), ossocollo (Veneto and Friuli-Venezia Giulia), finocchiata (Siena), coppa di collo (Romagna), capocollo or corpolongo (northern Lazio and central-southern Umbria), lonza (central-southern Lazio) or lonzino (Marche and Abruzzo), scamerita or scalmarita (northern Umbria and Tuscany ...
Capicola: an Italian-style cured ham that comes from the pork shoulder or neck. Country : an American-style ham that is dry-cured, smoked over hardwood, and aged for at least six months.
Grey Polish sauce (Polish: Szary sos polski) – Consists of roux and beef, fish, or vegetable stock seasoned with wine or lemon juice. Additions include caramel, raisins, almonds, chopped onions, grated gingerbread or double cream. Hunter's sauce (Polish: sos myśliwski) – Tomato puree, onions, mushrooms, fried bacon and pickled cucumbers.
Ree's recipe calls for a tangy-sweet sauce with a kick of adobo peppers. That smokiness that will have guests coming back for seconds. Get Ree's Little Smokies recipe .
A dessert made from bananas and vanilla ice cream, with a sauce made from butter, brown sugar, cinnamon, dark rum, and banana liqueur. The butter, sugar and bananas are cooked, then the alcohol is added and ignited as a flambé. The bananas and sauce are served over the ice cream. [111] Beignet: South New Orleans
Think of this creamy skillet casserole as a one-pan taco. The corn tortillas crisp up under the broiler, adding crunch to go with the creamy filling.
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