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United States Senate Bean Soup or simply Senate bean soup is a soup made with navy beans, ham hocks, and onion. It is served in the dining room of the United States Senate every day, in a tradition that dates back to the early 20th century. The original version included celery, garlic, and parsley. One of the two versions used today includes ...
Ham hock. A ham hock (or hough) or pork knuckle is the joint between the tibia/fibula and the metatarsals of the foot of a pig, where the foot was attached to the hog 's leg. [1] It is the portion of the leg that is neither part of the ham proper nor the ankle or foot (trotter), but rather the extreme shank end of the leg bone.
A modern, oval-shaped slow cooker. A slow cooker, also known as a crock-pot (after a trademark owned by Sunbeam Products but sometimes used generically in the English-speaking world), is a countertop electrical cooking appliance used to simmer at a lower temperature than other cooking methods, such as baking, boiling, and frying. [1]
Place the rice in a pot and add 1 1/2 cups cold water, the salt, and 1 tablespoon of butter. Bring to a boil, cover and simmer over low heat for 20 minutes. Remove from heat and then fluff with a ...
Schweinshaxe. Schweinshaxe (German pronunciation: [ˈʃvaɪns.haksə] ⓘ), in German cuisine, is a roasted ham hock (or pork knuckle). [1] The ham hock is the end of the pig's leg, just above the ankle and below the meaty ham portion. It is especially popular in Bavaria as Schweinshaxn [ˈʃvaɪns.haksn̩] or Sauhax (n) [ˈsaohaks (n̩)]. [2]
Cassoulet (/ ˌ k æ s ə ˈ l eɪ /, [1] also UK: / ˈ k æ s ʊ l eɪ /, [2] US: / ˌ k æ s ʊ ˈ l eɪ /; [3] French:) is a rich, slow-cooked stew originating in southern France.The food writer Elizabeth David described it as "that sumptuous amalgamation of haricot beans, sausage, pork, mutton and preserved goose, aromatically spiced with garlic and herbs". [4]
Place corned beef fat side up in slow cooker, then layer carrots and potatoes around. Pour in stock; add seasoning packet and dry mustard. Cook on low for 2-3 hours, then add the cut up cabbage ...
Roasting is a cooking method that uses dry heat where hot air covers the food, cooking it evenly on all sides with temperatures of at least 150 °C (300 °F) from an open flame, oven, or other heat source. Roasting can enhance the flavor through caramelization and Maillard browning on the surface of the food. Roasting uses indirect, diffused ...
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