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Savory versions, such as beef, lamb, [14] or mutton, consist of a casserole filling, sometimes with a simple ring of cobbles around the edge, rather than a complete layer, to aid cooking of the meat. Cheese or herb scones may also be used as a savory topping. [15]
Use the hasselback technique to make partial cuts into the whole eggplant every 1/4 inch or so to fill up with melty cheese, flavorful sauce and crunchy breadcrumbs. View Recipe Read the original ...
Cobbler: 19th century, perhaps earlier [8] Savoury or Sweet National, from British American colonies: Fruit or savoury (e.g. beef) filling, covered with a scone mixture and baked Beef Wellington: 1939 [9] [10] Savoury National Beef cooked in a pastry crust Black peas: Savoury Lancashire: Purple podded peas soaked overnight and simmered until mushy
For ease, use rotisserie chicken to top the nachos along with pre-shredded cheddar cheese and canned black beans. Topping the nachos with pickled red onions and a punchy cilantro lime crema adds a ...
In 20th-century and later use the term cottage pie has widely, but not exclusively, been used for a dish of chopped or minced beef with a mashed potato topping. [ 6 ] [ n 3 ] The beef may be fresh or previously cooked; [ 6 ] the latter was at one time more usual.
Bake at 375° until the topping is golden brown and the filling is bubbling vigorously, which should take about 25 minutes. Serve with vanilla ice cream (not negotiable). If you can, make this ...
Recipe 102 is for "Minced Pies", the filling inside the pastry being made with veal and suet in equal amounts, with dried fruits (raisins, currants, prunes, and dates), spices, verjuice and sugar. Recipes 113 to 121 are for fish dishes, starting with "a Fricasie of Oisters".
The doughs used are also different, with a pie typically using a rolled-out pastry versus the dropped biscuit topping of a cobbler. Fun fact: You may see similar fruit desserts covered in drop ...