8–10 cups dried bread, cubed or torn (You can use anything including hot dog buns, dinner rolls or French bread.) 1/2–1 lb. pork sausage 1/2–1 onion (or onion powder to taste) 3 eggs, slightly beaten 1 1/2 cups broth* 1 chicken bouillon cube 1/4–1/2 cup butter or marga...
In the 18th century, Catalonians began learning about sparkling wine when they became the cork suppliers to the first French wineries that were making champagne.In Gràcia, Bodega Bonavista is a young wine shop that is also a cozy delicatessen/tapas bar, with an impeccably curated selection of...
2. Beef Wellington Beef Wellington is a fillet of steak coated in patê and then rolled in pastry. Although the dish shares its name with the famous Duke of Wellington, it shares no link with British politics. In reality, it is thought that Beef Wellington was based on the French dishfile...
Then, they renamed it after a French dish called “riz à l’amande” meaning rice and almonds. 13. Koldskål Med Kammerjunker – Cold Buttermilk Soup With Biscuits Especially popular during the 1970s, this delicious condensed milk dessert includes eggnog and vanilla. A kammerjunker is a ...
Christmas dinner in France is usually enjoyed shortly after midnight on Christmas Eve. The menu __50___ famous French dishes such as oysters (牡蛎),lobster meat and foie gras(鹅肝酱). Perhaps the most __51___ Christmas dinner of all is "kiviak" in Greenland. People put the raw flesh...
Miješano meso, pronounced “MEE-yeh-shah-noh MEH-soh,” is a mix of grilled meats. Typically, the dish includes a combination of grilled cevapi, skewers, beef patties (pljeskavica), sausages, veal or pork chops, and chicken with french fries, grilled vegetables, and ajvar, a red pepp...
11. French-Canadian Crêpes Crêpes are very thin pancakes made from wheat or buckwheat flour. While generally considered a French food, French-Canadian crêpes are slightly different. Canadian crêpes are slightly thicker than French crêpes, and also tend to have slightly crispy edges. ...
The original recipe for Greek Moussaka was created in the 1920s by a French-trained Greek chef, Nikolaos Tselementes. His recipe consists of three layers, which are prepared separately and then assembled in a large dish before cooking in the oven. The bottom layer is comprised of sautéed sl...
Macau's favourite buffets are the most spectacular of the year atTemptations, while finest French and European gastronomy with traditional fig as the "hero" is on the menu atTemptations Senses; and splendid Japanese cuisine is served buffet-style atInagiku. ...
Dessert, the grand finale, is a yule log, or bûche de Noël — the French version of a Christmas cake. Often two are served — one chocolate, the other chestnut. To drink, it’s the finest wine you can get your hands on, usually red from Burgundy that’s not too full-bodied f...