|
Michaelmas Broth - Potes Gwyl Mihangel Recipe
|
1 sm Chicken * 2 l Water 1 Onion, diced 50 g Carrot, diced 50 g Celery, cut up 2 tb Rice, long grain Salt & pepper Clean the chicken and cut into joints. Place in a large pan with the onion, carrot and celery. Season. Bring to the boil. Cover and simmer for 3 hours. Skim any fat from the surface of the liquid from time to time. Remove the chicken and strain the broth. Return the broth to the pan and sprinkle in the rice. Simmer for 15-20 minutes. Serve the broth hot alone or with some of the chicken, finely chopped. The chicken can be used in other dishs. * Traditionally, goose was used and the broth thickened with oatmeal. A chicken or turkey carcase can be used instead of a whole bird. From: Country Cooking - Recipes from Wales by Sian Llewellyn
|
|
Top Regional Cuisine Recipes:
|
2 c Green or brown lentils 1 ea Cinnamon stick, 3" 1 ea Bay leaf 3 md Garlic cloves, peeled, whole 2 sl Ginger root, 1" thick... |
|
10 oz Chicken Legs, deboned, or -thighs, deboned, or -boneless chicken breasts 2 c Soya Oil Water chestnut flour(Powder) -to coat ch... |
|
12 sm Green bell peppers 3 Tomatoes (optional) -quartered Parsely stems 1 tb Butter Salt and pepper to taste 2 c Water Meat an... |
|
Ingredients1 1/8poundsquid, small, fresh 1/2cupvinegar, native... |
|
3 oz Cauliflower florets 3 oz Carrots, julienned 1 Green pepper, diced 4 oz Green peas 4 oz Almonds 2 oz Cashews 1 md On... |
|
2 kg Cabbage 250 ml Millet 50 g Salt Pork 2 Carrots 1 Onion 2 tb Flour 4 tb Tomato Paste 8 tb Sour Cream 2 tb Butt... |
|
1 c Butter; 8 oz at room temp 2/3 c Fruit sugar; 4 oz 1 c Cornstarch; 4 oz 1 3/4 c Flour, all purpose; 8 oz "Our winner, Patri... |
|
3 ea Cucumbers 1 tb Salt 1 ea Clove garlic 1/4 ts Salt 1 ts Sesame seeds 1 ts Sesame oil 1/4 ts Cayenne pepper 1 ts S... |
|
3/4 lb Chicken Breasts, Skinless and Boneless 3 tb Flour 2 tb Sesame Seeds 1 tb Soy Sauce 1/2 ts Peanut Oil 1 tb Maple Syru... |
|
1/2 c Dates, pitted, chopped 1/2 c Raisins 2 T Cider vinegar 1 ts Salt 3 T Sugar 1/2 c Vegetable oil 1 ts Ginger, ground... |
Random Regional Cuisine Recipes:
| Benihana Salad Dressing |
--------------------------KAREN THACKERAY NSTM54B-------------------------- 1/4 c Onion; chopped 1/4 c Peanut oil 2 tb Rice wine vin... |
| Passover Stuffing With Chestnuts And Mushroom |
2 c Chopped onion 2 c Celery,coarsely chopped 6 tb Margarine 4 Matzoh crackers 2 c Chestnuts,cooked,chopped 2 c Mushrooms,t... |
| Ginger-Tofu Dressing |
-------------------------FROM ESTELLA DOLL (NXXS13B------------------------- 1/2 ts Ginger, finely grated 8 oz Soft tofu 1 ts Sea sa... |
| Poori (Whole Wheat Indian Bread) |
1/2 c Whole wheat flour 1/2 c Self-rising flour 1/3 c Buttermilk Makes 8 Additional whole wheat flour Peanut oil or corn oil for... |
| Aloo Ko Achar (Potato Salad) |
1 lb Potatoes, small size if -possible 4 Jalapeno peppers, optional, -Seeded & sliced into long -strips 1 Lime, juice of Salt... |
| Borsht - Cabbage/Beet Soup@***Bgmb90b |
1 Med Cabbage 3 c Garlic Beet; bunch Carrot; few 1 Lg Onion Celery 3 lb Bone; meat/marrow bones Lemon; (fresh, frozen juice Th... |
| Fanky |
2 c Flour 2 T Wine or beer 2 T Sugar 5 ea Egg yolks, well beaten 1/2 t Salt 2 T Sour cream 1 T Butter 1 x Powdered su... |
| Tahini And Hazelnut Dip |
1 c Shelled Hazelnuts 2 md Cloves Garlic, Minced 1/3 c Tahini 1/4 c Fresh Lemon Juice 1/2 c ;Water, Or As Needed Salt To Ta... |
| Poppy Seed Roshky |
1 pk Yeast 1/2 c Sugar 1 c Milk, scalded 1/2 c Butter 1/2 ts Salt 1 ts Vanilla 4 ea Eggs, well beaten 4 c Flour --... |
| Egg Drop Soup (Don Tong) |
4 c Chicken broth 1/2 ts Salt 1/2 ts Sugar 1 Egg 1 ts Cornstarch 1 tb Water * Water chestnuts (optional) * Green Onions... |
|
|
