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Recipes vary, but traditional preparation involves covering 1–3 lbs of ground pork shoulder in milk or water in a large pot, then seasoning with onions and a mixture of spices. The blend of spices varies from recipe to recipe, but nearly all include ground cloves. Other spices often used include cinnamon, allspice, ginger, nutmeg, and bay leaf.
A Polish sausage made with beef and pork, and with garlic and other spices. Served on a bun with grilled onions. [197] Michigan hot dog: Northeast North Country of New York state: A natural-casing hot dog made of beef and pork, sometimes bright red in color, on a steamed bun, topped with a meat sauce made with hamburger meat, tomatoes, and spices.
Cretons [11] —a type of boiled, ground pork pâté. Croquettes de poisson—fishcake. Doigt-à-l'Ail [12] —garlic finger; Fricot—a type of stew, consisting of potatoes, onions, and whatever meat was available, topped with dumplings. Morue bouillie avec patates et beurre fondu [13] —cod and pan-fried potatoes in butter.
The cuisine of Ohio is part of the broader regional cuisine of the Midwestern United States and reflects the influence of German, Italian, Eastern European, and other cuisines. Some foods are associated with specific cities of Ohio; for example, sauerkraut balls in Akron , Polish Boy sandwiches in Cleveland , Johnny Marzetti casserole in ...
Rice and gravy—small pieces of beef, or sometimes chicken or pork, simmered for a long time with onions, peppers, and other seasonings, and served over white rice [41] Shrimp Creole —cooked shrimp in a mixture of tomatoes, onions, bell peppers, and celery, spiced with hot pepper sauce and/or cayenne-based seasoning, and served over steamed ...
Increase the oven temperature to 450°F. For the filling, whisk the egg yolks with ¼ cup of the sugar in a small bowl. Place the remaining 1¾ cups sugar with the sliced lemons in a medium saucepan over medium-high heat.
In the second prize announcement by a Directors’ Fortnight partner, “A Prince,” the fifth feature from singular French auteur Pierre Creton, has won the SACD Prize, awarded by France’s ...
Cretons are often eaten as a snack or for breakfast on roasted bread pieces called rôties. If another kind of meat is used to create cretons, like poultry or veal, it is called cretonnade instead. Tête fromagée is less popular but used in the same way as cretons. The boudin of Québec is made of lard, milk, onions and pork blood. It is ...