Search results
Results from the WOW.Com Content Network
A pot pie or potpie is a type of savory pie, usually a meat pie, covered by a pie crust consisting of flaky pastry. [ 1 ] [ 2 ] Pot pies may be made with a variety of fillings including poultry, beef, seafood or plant-based meat substitute fillings, and may also differ in the types of crust.
Whisk together sugar, cornstarch, pectin, and salt in a medium pot. Stir in strawberry puree. Cook over medium-high heat, stirring constantly with a rubber spatula, until mixture comes to a boil.
This recipe features wild rice and apricot stuffing tucked inside a tender pork roast. The recipe for these tangy lemon bars comes from my cousin Bernice, a farmer's wife famous for cooking up feasts.
The pie can be made with a mashed potato topping, as in cottage pie, or with a traditional pastry crust. Coulibiac: Russia: Savory A baked pie with a filling made with salmon or sturgeon, [7] rice, hard-boiled eggs, mushrooms, and dill. Cumberland pie: United Kingdom Savory A meat pie topped with a crust of bread crumbs. Curry pie: United ...
A double-flowered cultivar of Impatiens walleriana. "Double-flowered" describes varieties of flowers with extra petals, often containing flowers within flowers. [1] [2] The double-flowered trait is often noted alongside the scientific name with the abbreviation fl. pl. (flore pleno, a Latin ablative form meaning "with full flower"). [3]
[2] [3] It has many common names, including rose moss, [4] eleven o'clock, [3] Mexican rose, [3] moss rose, [3] sun rose, [5] table rose, [citation needed] rock rose, [5] and moss-rose purslane. Despite these names and the superficial resemblance of some cultivars' flowers to roses , it is not a true rose, nor even a part of the rose family or ...
"Moss" on the bud of a centifolia moss rose a blooming flower of Rosa centifolia foliacea at D.I Yogyakarta. Rosa × centifolia (lit. hundred leaved rose; syn. R. gallica var. centifolia (L.) Regel), the Provence rose, cabbage rose or Rose de Mai, is a hybrid rose developed by Dutch breeders in the period between the 17th century and the 19th century, possibly earlier.
Stargazy pie (Cornish: Hogen Ster-Lagatta; sometimes called starrey gazey pie, stargazey pie and other variants) is a Cornish dish made of baked pilchards (sardines), along with eggs and potatoes, covered with a pastry crust. Although there are a few variations using other types of fish, the unique feature of stargazy pie is fish heads (and ...