|Food of Portugal|
|by Jean Anderson|
An extensive bilingual glossary explains, defines, and describesPortuguese food, wine, cooking, and restaurant terms.
Results 1 - 7 of 7 for smoked whole goose
Soak in baking ... so it will smoke and not catch ... also keeps the goose, or duck, ... three hours until done. Goose will stay moist if wood is kept wet.
Take one 5-8 pound Canadian goose and stuff with ... smoker and let smoke 6-7 hours. For ... flavor, slice the smoked goose and put ... and simmer 15 minutes.
Clean goose thoroughly. Remove wings, ... occasionally. Take out of brine, cover with gauze and cook in smoke oven. When done, serve cold - sliced thin.
Mix ingredients with ... of water. Soak goose in mixture for ... degrees for 2 hours with some moisture. Then bake at 300 degrees for 30 minutes per pound.
In large gumbo pot, make a roux with oil and flour. Cook over medium heat, stirring constantly until roux is a dark caramel color. Remove from fire ...
In a 1 1/2 quart casserole place cut up cabbage. Put potatoes on top of cabbage. Put slices of sausage on top of potatoes. Pour mushroom soup over ...
Saute onion and celery in butter and add to bread cubes. Beat eggs and milk and mix well with filling. Add potatoes and meat, toss to mix. Stuff ...
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