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Three ways with hare: recipes in Hannah Glasse's The Art of Cookery Made Plain and Easy (1747), p.50. One common traditional dish that involves jugging is jugged hare (a similar stew is known as civet de lièvre in France), which is a whole hare, cut into pieces, marinated and cooked with red wine and juniper berries in a tall jug that stands in a pan of water.
Harees is a traditional Emirati dish made from wheat, meat (usually chicken or lamb), and a pinch of salt. The wheat is soaked overnight, then cooked with meat until it reaches a smooth, porridge-like consistency. This hearty dish is particularly popular during Ramadan and festive occasions. It is often garnished with ghee for added flavor.
In Dutch, the term "Hazenpeper" was first attested in 1599 and also mentioned in 1778, both as 'a dish made with the meat of a hare'. [ 5 ] In Bavaria and Austria, the cuisines of which have been influenced by neighboring Hungarian and Czech culinary traditions, hasenpfeffer can include sweet or hot paprika .
2. KFC Chicken. The "original recipe" of 11 herbs and spices used to make Colonel Sanders' world-famous fried chicken is still closely guarded, but home cooks have found ways of duplicating the ...
Serve the saucy, seasoned meat on brioche buns with shredded lettuce and sliced tomato, or use it in wraps, salads, quesadillas or rice bowls. Get the recipe 24.
Classic Beef Stroganoff. A nod to tradition, with a tip of the hat to the ’80s love of decadent meals, beef Stroganoff seemed destined for popularity.
The recipe goes on to describe cooking the pieces of hare in water in a jug set within a bath of boiling water to cook for three hours. [24] In the 19th century, a myth arose that Glasse's recipe began with the words "First, catch your hare." [21] Many other British cookbooks from before the middle of the 20th century have recipes for jugged hare.
The culinary term à la royale has different meanings according to the dish to which it is applied. It may be used of clear soups; of fish or poultry poached and served hot, garnished with quenelles and mushrooms with poached oysters and truffles (fish) or foie gras (poultry); and of hot or cold desserts made from unusual ingredients and presented with sophistication.