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This is a list of prepared dishes characteristic of English cuisine.English cuisine encompasses the cooking styles, traditions and recipes associated with England.It has distinctive attributes of its own, but also shares much with wider British cuisine, partly through the importation of ingredients and ideas from North America, China, and the Indian subcontinent during the time of the British ...
A dish of potatoes, bechamel sauce, and meat. The bechamel sauce is made with flour, butter, milk, and white pepper powder. Bauernfrühstück: Germany: A breakfast dish made from fried potatoes, eggs, onions, leeks or chives, and bacon or ham. It is similar to the somewhat simpler English bubble and squeak. Bengal potatoes: India
A recipe for "pea soup" from 1905 is made with split peas, salt pork and cold roast beef. The soup is strained through a sieve to achieve the desired texture. [24] "Split pea soup" is a slightly thinner soup with visible peas and pieces of ham, especially popular in the Northeast, the Midwest and the Pacific Northwest.
Peas are a delicious way of welcoming springtime! Try these recipes any time of year though, because they are options using fresh, frozen, and dried varieties. ...
1. Preheat the oven to 425°. On a large rimmed baking sheet, toss the halved potatoes with the olive oil and season with salt and pepper. Roast the potatoes for about 35 minutes or until tender and browned.
The nutritional differences between fresh, canned or frozen peas will be minimal, the experts say. So the answer depends on your personal preferences and how you like to use peas in recipes.
In some recipes a layer of sauté potatoes is put in the cooking dish before the meat filling and mashed potato topping are added. [16] A more elaborate version by Auguste Escoffier , named Hachis de boeuf à Parmentier, consists of baked potatoes, the contents of which are removed, mixed with freshly-cooked diced beef, returned to the potato ...
1. Bring a large pot of salted water to a boil. Add the penne and cook, stirring occasionally, until al dente. Drain. 2. Meanwhile, in a large skillet, heat the olive oil.