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Oysters Rockefeller consists of oysters on the half-shell that have been topped with various other ingredients (often parsley and other green herbs, a rich butter sauce and bread crumbs) and are then baked or broiled. Angels on horseback – Bacon-wrapped oysters; Hangtown fry – American egg, oyster, and bacon dish
Potato wedges: Wedges of potatoes, often large and unpeeled, that are either baked or fried: Prawn cocktail: United States: A seafood dish, it consists of "shelled prawns in mayonnaise and tomato dressing, served in a glass", also referred to as a shrimp cocktail. [30] Pu pu platter: United States
Potatoes cooked in different ways. The potato is a starchy, tuberous crop.It is the world's fourth-largest food crop, following rice, wheat and corn. [1] The annual diet of an average global citizen in the first decade of the 21st century included about 33 kg (73 lb) of potato. [1]
In some regions of the United States, particularly Idaho, Oregon, Washington, Montana, Minnesota, Nebraska, Northern Utah, and Northeast Ohio, a popular variation of potato wedges are known as jojos. [2] Jojos are potato wedges that are battered, seasoned, and either deep-fried in the same vat as fried chicken, or pressure-fried. [3]
"The Seafood UFO" – a 7-pound seafood sandwich with 13-inch pizza-oven baked buns: homemade crab cakes (made with local blue crab meat, eggs, mayonnaise, secret seasonings, breadcrumbs and parsley), formed into a 2-pound patty, buttered and baked in oven, topped with shrimp salad, fried shrimp, fried oysters, crab dip, lettuce, tomatoes, and ...
A casserole of hash browns or grated/cubed potatoes, Cheddar or Parmesan cheese, cream soup or a cream sauce, and other ingredients, topped with corn flakes or crushed potato chips. [220] Jo Jo potatoes Multiple Ohio, Northwest Potato wedges that are fried in the same vat as chicken, [221] or that are coated in a seasoned flour and fried. [222]
"Steuben's Fried Chicken" – chicken pieces (brined in buttermilk and Tabasco sauce, dredged in flour seasoned with garlic powder, onion powder, thyme and cayenne), deep-fried, topped with a chicken gravy (flour, butter, chicken stock, milk, salt and pepper), served with mashed potatoes and a homemade buttermilk biscuit.
It consists of oysters on the half-shell topped with a green sauce and bread crumbs, then baked or broiled. [5] Though the original sauce recipe is a secret, it includes a purée of a number of green vegetables that may include spinach. [3] Similar versions of the dish have proliferated in New Orleans, with none noted as an accurate duplicate.