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In a large bowl, beat eggs. Add milk and bread; let stand until liquid is absorbed. Stir in the onion, carrot, cheese and seasonings. Crumble beef over mixture and mix well. Shape into a 7-1/2-in ...
Cover and cook on low for 5-6 hours or until no pink remains and a meat thermometer reads 160°. In a small bowl, whisk the ketchup, brown sugar, mustard and Worcestershire sauce. Spoon over the ...
Recipe: Alaska From Scratch. ... Recipe: Cook's Country. supercat67/istockphoto. Delaware: Crab Imperial. ... Lump blue crab meat is mixed with mayonnaise, dijon mustard, lemon and shallots for a ...
Au jus. Au jus (French: [o ʒy]) is a French culinary term meaning "with juice". It refers to meat dishes prepared or served together with a light broth or gravy, made from the fluids secreted by the meat as it is cooked. [1] In French cuisine, cooking au jus is a natural way to enhance the flavour of dishes, mainly chicken, veal, and lamb.
384. The Art of Cookery Made Plain and Easy is a cookbook by Hannah Glasse (1708–1770), first published in 1747. It was a bestseller for a century after its first publication, dominating the English-speaking market and making Glasse one of the most famous cookbook authors of her time. The book ran through at least 40 editions, many of which ...
Dhansak is a popular Indian dish, originating among the Parsi community. [1] It combines elements of Persian and Gujarati cuisine. Dhansak is made by cooking mutton or goat meat with a mixture of lentils and vegetables. This is served with caramelised white rice, whole spices, and caramelized onions. The technique of extending a relatively ...
Step 2: Layer the potatoes and ground beef. Dolly Parton Casserole Meat. Spread an even layer of sliced potatoes at the bottom of the dish. Season with plenty of salt and pepper on top. Top the ...
Farsu magru – a traditional meat roll dish in Sicilian cuisine that dates to the 13th century prepared using beef or veal. [16] [17] Fatányéros; Finnbiff; Flurgönder; A fricassee dish prepared using conch. Fricassee – a method of cooking meat in which it is cut up, sautéed and braised, and served with its sauce, traditionally a white ...