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Updated: June 23, 2025
"Fricassee!" cried Marion. "No. Maryland." "Still, Philip, if I had my choice it wouldn't be chicken at all." "What then?" "Potatoes. Big, baked potatoes, split open, you know, with butter and salt and paprika." "Or sweet potatoes swimming in butter." "And salad lettuce and tomatoes and oil and vinegar." "And then pie. Think of blackberry pie!" "And jam. I do love jam spread on toast."
In the kitchen a plentiful breakfast stood ready, hot milk, bacon spiced with paprika, snow-white mountain honey, long-necked bottles of spirits distilled from various fruits, cheeses rolled up in the fragrant bark of the fir-tree, all of which was new to Blanka and partaken of by her with the keenest relish, to the great satisfaction of her host.
It supplies considerable flavor to the macaroni and at the same time provides fat and additional protein. The cooking operation is practically the same as that just given for macaroni with tomatoes and bacon. 1-1/2 c. macaroni 3 qt. boiling water 3 tsp. salt 1-1/2 Tb. butter 1-1/2 Tb. flour 1 tsp. salt 1/8 tsp. pepper 1/8 tsp. paprika 1-1/2 c. milk 1 c. grated or finely cut cheese 1/4 c. crumbs
Enough juice and fat will drop from the roast to give the necessary broth for basting. Baste frequently and turn occasionally, being very careful, however, not to stick a fork into the roast. ROAST BEEF, No. 2 Season meat with salt and paprika. Dredge with flour. Place on rack in dripping-pan with two or three tablespoons fat, in hot oven, to brown quickly.
Cut a three and one-half pound fat chicken in pieces to serve, salt it and let stand several hours. Heat one-fourth cup of fat in an iron kettle, add one medium-sized onion, minced; fry golden brown and set aside. Fry the chicken in the fat and when nicely browned, add paprika to taste and boiling water to cover, and let simmer one hour.
His recipe for this was as follows: Terrapin a La Maryland Cut a terrapin in small pieces, about one inch long, after boiling it. Put the pieces in a saute pan with two ounces of sweet butter, salt, pepper, a very little celery salt, a pinch of paprika. Simmer for a few minutes and then add one glass of sherry wine, which reduce to half by boiling.
Heroes no longer wear cloak and sword and rescue noble ladies from castle towers. And Welsh rabbit, that was once a passion and the high symbol of extravagance, in these days has lost its finest flavor. In vain do we shake the paprika can. Pop-beer and real beer, its manly cousin, have neither of them the old foaming tingle when you come off the water.
Add a tiny heart of celery cut small, half a tart apple also cut fine, two dozen fat raisins, seeded, halved, and soaked for twelve hours in whiskey to cover, salt, pepper, and paprika to taste. Mix well, stuff the turkey but not too tight. Put a handful in the crop space, and fasten the skin neatly over.
He liked to call for a bowl, some cracked ice, lemon, garlic, paprika, salt, pepper, vinegar, and oil and make a rite of it. People at near-by tables would lay down their knives and forks to watch, fascinated. The secret of it seemed to lie in using all the oil in sight and calling for more. That was Jo a plump and lonely bachelor of fifty.
Heat the bouillons separately, mix them at the last minute, pour at once into heated cups, put a tablespoonful of whipped cream on the top of each cup, garnish with a dusting of paprika, and send to the table. This will serve ten persons; in a pinch, twelve.
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