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The shape of the beak, which correlates with dietary habits, is important in determining how a bird can crack the seed coat and obtain the meat of the seed. [2] Black-oil sunflower seeds attract the widest variety of birds [3] and are commonly used in backyard bird feeders. [4] Using a variety of seeds can help attract specific types of birds ...
Stock, sometimes called bone broth, is a savory cooking liquid that forms the basis of many dishes – particularly soups, stews, and sauces. Making stock involves simmering animal bones, meat, seafood, or vegetables in water or wine, often for an extended period. Mirepoix or other aromatics may be added for more flavor.
Beef bone marrow is also a main ingredient in the Italian dish ossobuco (braised veal shanks); the shanks are cross-cut and served bone-in, with the marrow still inside the bone. Beef marrow bones are often included in the French pot-au-feu broth, the cooked marrow being traditionally eaten on toasted bread with sprinkled coarse sea salt. [6]
This recipe features wild rice and apricot stuffing tucked inside a tender pork roast. The recipe for these tangy lemon bars comes from my cousin Bernice, a farmer's wife famous for cooking up feasts.
Remove chicken from the oven when browned. Carefully dip the lollipops into the plum sauce. Try not to get onto the exposed bone, as it will become sticky for guests. Place the dipped chicken back on the baking sheet and finish baking for another 10 minutes. Remove from oven and sprinkle with tasted sesame seeds. Drizzle with sesame oil. Serve hot.
Compared to the time, effort and mess invested in cooking a whole chicken, there are a few good meals in one rotisserie chicken. Compared to the time, effort and mess invested in cooking a whole ...
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A 1734 American recipe by Mrs. John Burroughs calls for birds seasoned with nutmeg, parsley, onion, and mace, dredged in flour and browned in butter, then stewed in the pan with gravy, egg yolks, wine, and nutmeg to make a sauce with the consistency of thickened cream. [15]
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