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  2. Welsh rarebit - Wikipedia

    en.wikipedia.org/wiki/Welsh_rarebit

    To make an English rabbit, toast a slice of bread brown on both sides, lay it in a plate before the fire, pour a glass of red wine over it, and let it soak the wine up; then cut some cheese very thin and lay it very thick over the bread, and put it in a tin oven before the fire, and it will be toasted and browned presently. Serve it away hot.

  3. Shishkabugs - Wikipedia

    en.wikipedia.org/wiki/Shishkabugs

    Yosemite Sam serves as the beleaguered royal chef to a petulant king, while enduring daily demands for meals while contending with the king's volatile temperament. When tasked with preparing hasenpfeffer (rabbit stew), a dish unfamiliar to him, Sam seeks assistance and encounters Bugs Bunny, who innocently seeks diced carrots.

  4. French Rarebit - Wikipedia

    en.wikipedia.org/wiki/French_Rarebit

    Amidst the chaos of their culinary rivalry, Bugs cleverly manipulates the situation to his advantage, inciting a humorous conflict between the chefs as they vie for ownership of the unwitting rabbit. Employing wit and cunning, Bugs navigates the escalating fracas with ease, ultimately orchestrating a comical showdown in the kitchen.

  5. Oven-Fried Chicken Breasts Recipe - AOL

    www.aol.com/food/recipes/oven-fried-chicken-breasts

    Preheat the oven to 375°. In a bowl, combine the flour, cayenne, paprika, garlic powder, onion powder, pepper and 1 teaspoon of salt. Drain the chicken, pick off the thyme and dredge in the ...

  6. Category:Rabbit dishes - Wikipedia

    en.wikipedia.org/wiki/Category:Rabbit_dishes

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  7. Where do you go for fried rabbit at 2 a.m.? SLO diner ... - AOL

    www.aol.com/news/where-fried-rabbit-2-m...

    “We had a rugby team from Wales come in and started singing, just like the seamen do in the galleys,” the owner recalled. “Scared the hell out of me.”

  8. Fricassee - Wikipedia

    en.wikipedia.org/wiki/Fricassee

    A 1734 American recipe by Mrs. John Burroughs calls for birds seasoned with nutmeg, parsley, onion, and mace, dredged in flour and browned in butter, then stewed in the pan with gravy, egg yolks, wine, and nutmeg to make a sauce with the consistency of thickened cream. [15]

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