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Liver sausage, Polish sausage, head cheese Mustard Seed, powdered 2.52 (14.5) Good in almost any sausage Nutmeg Whole ground 2.22 (12.75) Veal sausage, bologna, frankfurters, liver sausage, head cheese Onion Chopped, Powdered, Salt, flakes, granulated N/A Liver sausage, head cheese, baked loaves Oregano Leaves, ground 4.52 (26)
In modern versions, Caerphilly cheese is used, which is a descendant of the old traditional Glamorgan cheese recipe and lends the same general texture and flavour. [10] The basic recipe calls for a mixture of cheese, leeks and breadcrumbs, [12] although some recipes swap the leeks for onions or spring onions and may add herbs such as parsley or further flavourings such as mustard.
sausage mcmuffin with egg and cheese. 1. McDonald's Sausage and Egg McMuffin ... Premade royal icing is a fine substitute for homemade buttercream, the chefs acknowledge — but good luck with ...
Sausage Cheese Balls. ... and chile powder is a great way to add a new layer of flavor to the standard recipe. ... Smoked andouille is best in this recipe, but you can substitute smoked kielbasa ...
Tofurkey – faux turkey, a meat substitute in the form of a loaf or casserole of vegetarian protein, usually made from tofu (soybean protein) or seitan (wheat protein) with a stuffing made from grains or bread, flavored with a broth and seasoned with herbs and spices; Cauliflower – coated in flour and baked or fried to imitate chicken wings ...
To make them, combine cooked breakfast sausage with cream cheese and pimento cheese. Then, for the bulk of the bites, combine them with pancake mix, form into balls and bake until cooked through ...
Sausage bread is an American food made of sausage and other ingredients rolled or enclosed in dough and cooked in an oven. [1]Sausage bread is typically made from pizza dough and includes Italian sausage, mozzarella cheese (or a similar substitute cheese) and other ingredients such as mushrooms, onions, other vegetables, and various herbs, spices and sauces depending on the recipe.
The staff of food professionals at Chef’s Pencil recommend blending ricotta with an equal amount of full-fat (unsweetened) yogurt as a 1:1 substitute that better imitates both the texture and ...