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A tavern sandwich (also called a loose meat sandwich or loosemeat) is a sandwich consisting of ground beef on a bun, sometimes mixed with sauteed onions, and sometimes topped with pickles, ketchup, mustard, raw onions, and/or cheese. Unlike a hamburger, a tavern's meat is cooked loose rather than formed into a compact patty.
The cuisine of the Mid-Atlantic states encompasses the cuisines of the states of New York, New Jersey, Pennsylvania, Delaware, and Maryland, as well as Washington, D.C. The influences on cuisine in this region of the United States are extremely eclectic, as it has been, and continues to be, a gateway for international culture as well as a gateway for new immigrants.
The remainder consists of seasonings, fungi or vegetables (onion, bell pepper, mushroom or the like), binders (can include egg) and liquids (such as water, milk, cream, skim milk, buttermilk, brine, vinegar, etc.). The product must be fully cooked, or else labeled "Patties for Salisbury Steak". [6] [dead link ]
The Maryland State Jousting Championship has been held annually since 1950 and is sponsored by the Maryland Jousting Tournament Association [27] 1962 [28] Sport (team) Lacrosse: Lacrosse is the oldest known sport to be played in America. Maryland is home to the National Lacrosse Hall of Fame and Museum. 2004 [28] Summer theater: Olney Theatre ...
His recipe, known as "kitchen pepper," was derived from a tradition of creating spice blends. Seasoning recipes for kitchen pepper date back to the 19th century and its ingredients include ...
A traditional beef on weck sandwich. The beef on weck is a sandwich found primarily in Western New York. [8] [9] [10] It is made with roast beef on a kummelweck roll topped with salt and caraway seeds. The meat on the sandwich is traditionally served rare, thin cut, with the top bun getting a dip au jus and topped with horseradish.
Ingredients for The Moist Maker Sandwich. You're going to need leftover turkey and stuffing (1 serving or so of each), leftover gravy, cranberry sauce, romaine lettuce, mayo (optional) and three ...
The primary factor that distinguishes Maryland fried chicken is pan-fried in a heavy (traditionally cast-iron) skillet and covered tightly after the initial browning so that the chicken steams as well as fries. [3] Milk or cream is then added to the pan juices to create a white cream gravy, another Maryland characteristic. [4]