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The pasty (/ ˈ p æ s t iː / PASS-tee), a kind of meat turnover originally brought to the region by Cornish miners, is arguably the most famous food of the Upper Peninsula. Pasty restaurants and shops line highways across the peninsula. Varieties include chicken, venison, pork, hamburger, and pizza, all of which many restaurants serve. [31]
Speaking of dip, feel free to go easy and put out some bread, veggies, and crackers with a simple homemade option, like our cranberry whipped feta dip, our caramelized onion dip, our muhammara, or ...
Bake for 30 to 35 minutes or until the pastry is golden brown. Remove from the oven and let sit for 5 minutes before serving. Use a spoon to scoop out the chicken mixture, topping each serving with a piece of pasty. Recipe from Chicken and Egg by Janice Cole/Chronicle Books, 2011.
The truck will also serve other traditional U.P. and Michigan food like Vollwerth hot dogs and Faygo. "We're gonna be a real Yooper experience for locals and tourists alike," said Ritter.
Cornish pasty: United Kingdom Sometimes known as a "pastie" or "British pasty" in the United States, [17] is a filled pastry case, associated in particular with Cornwall in south west England. It is made by placing the uncooked beef & potatoes, onions, swede filling on a flat pastry circle, and folding it to wrap the filling, crimping the edge ...
Shortcrust pastry recipes usually call for twice as much flour as fat by weight. Fat (as lard, shortening, butter or traditional margarine) is rubbed into plain flour to create a loose mixture that is then bound using a small amount of ice water, rolled out, then shaped and placed to create the top or bottom of a pie. Often, equal amounts of ...
Cheese Fondue. Few foods are more fun to eat than a good old-fashioned cheese fondue. Not only is it a fun throwback to the fondue craze of the 70's but it is up there in some of the best foods ...
Heat the oven to 375°F. Beat the egg and water in a small bowl with a fork or whisk. Unfold the pastry sheets on a lightly floured surface. Trim about 1 inch off the corners of each pastry sheet.