Search results
Results from the WOW.Com Content Network
A bowl of koliva, with lit candle, as part of a Serbian family feast in honor of their Patron Saint.While recipes may vary widely, the primary ingredient is wheat kernels which have been boiled until they are soft, they are drained very well and spread on a cloth to be just moist, and then sweetened with honey or sugar.
One doed-koeck recipe called for fourteen pounds of flour, six pounds of sugar, five pounds of butter, one quart of water, two teaspoons of pearl ash, two tablespoons of salt, and one ounce of caraway seed. The cakes were then baked into four-inch squares, frosted, and marked with the initials of the departed.
Funeral biscuits were a type of biscuit traditionally served at funerals in England, Wales, [1] Scotland, [2] and North America. The Gentleman's Magazine described funeral biscuits in 1790. [ 3 ] The writer described them as "a kind of sugared biscuit, which are wrapped up, generally two of them together, in a sheet of wax paper, sealed with ...
Funeral potatoes is a potato-based hotdish or casserole, similar to au gratin potatoes, popular in the American Intermountain West and Midwest. It is called " funeral " potatoes because it is commonly served as a side dish during traditional after-funeral dinners, but it is also served at potlucks and other social gatherings, sometimes under ...
Like other edible non-muscle from animal carcasses, sweetbreads may be categorized as offal, "fancy meat", or "variety meat". [ 4 ] : 4,23 Various other glands used as food may also sometimes be called "sweetbreads", including the parotid gland ("cheek" or "ear" sweetbread), the sublingual glands ("tongue" sweetbreads or "throat bread") as well ...
As Taste of Home notes, in sharing recipes ideal for empty nesters, “There's a lot to get used to when your last child leaves home. For starters, you don’t need to make as much food anymore.”
This is a list of notable goat dishes, which use goat meat as a primary ingredient. Goat meat is the meat of the domestic goat (Capra aegagrus hircus). It is often called chevon or mutton when the meat comes from adults, and cabrito, capretto, or kid when from young animals. Worldwide, goat meat is less widely consumed than pork, beef, and ...
Slow-roasting pig on a rotisserie Tudor style roasting meat on a spit. Roasting is a cooking method that uses dry heat where hot air covers the food, cooking it evenly on all sides with temperatures of at least 150 °C (300 °F) from an open flame, oven, or other heat source.