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It is similar to garbure and pot-au-feu. [2] The meat most frequently used is pork in many forms–bacon, head, ribs, knuckle, tail, sausage, ham, etc., but one finds beef, mutton, lamb, veal, chicken and duck. The vegetables used most often are winter vegetables such as cabbage, carrots, turnips, celery and potatoes. [2]
Sausage, Potato, and Cabbage Soup. ... Stovetop Chicken Pot Pie. Throw your pot pie ingredients into a single saucepan and let the stove do the work.
Colcannon is most commonly made with only four ingredients: potatoes, butter, milk and cabbage. Irish historian Patrick Weston Joyce defined it as "potatoes mashed with butter and milk, with chopped up cabbage and pot herbs". [3] It can contain other ingredients such as scallions (spring onions), leeks, laverbread, onions and chives.
Thai Peanut Noodle Soup. At 7 p.m. on a weeknight, pantry flavor bomb ingredients can be the difference between sitting down to a satisfying home-cooked dinner at 7:30 and ordering take-out.
Colorful bunches of shredded purple cabbage, carrots, yellow bell peppers, sliced avocado, alfalfa sprouts, and crimson red sauerkraut are rolled into big collard green leaves like a burrito. Get ...
Corned beef or a smoked "picnic ham" shoulder, with cabbage and added vegetable items [47] Pasty: Midwest Upper Peninsula of Michigan: A baked pastry, a traditional variety of which is filled with beef, pork, lamb, or venison, with onions, potatoes, and carrots. Usually handheld with a crispy outer crust. [48] Pepperoni roll: Northeast
Top with leaf cutouts; brush lightly with egg wash. Discard any remaining egg wash. Place ramekins on baking sheet. Cut slits in crusts to vent. BAKE 30 to 32 min. or until golden brown. Kraft Kitchen tips: CHICKEN POT PIE Prepare as directed, substituting 1-1/4 cups chopped cooked chicken for the ham.
Potato gratin is one of those dishes that gets reserved for the holidays. Thinly sliced potatoes are laden with caramelized onions, cream, and tons of cheese. It’s comforting, cozy and oh so good.