Food Directory
Food Home:- Home: Cooking: Meat: Poultry: Goose:
- Alsatian Roast Goose
Roasted with apples, carrots, and pears. - Basic Roast Goose
Basted with an orange juice and honey mixture. - BBQ Christmas Goose
Prepared on an outdoor grill. - Canadian Goose Recipe with Apples
Roasted with apple, celery, and onion. - Christmas Goose, Dickens Style
Roasted with a chestnut stuffing. - Dave's Smoked Goose
Stuff with apples, oranges, and onions. - Fried Goose Breasts
Includes instructions for a gravy. - Fruit-Stuffed Wild Goose
The bird is stuffed with apples and apricots. - Gala Goose
Seasoned with carrots, onions, celery, and parsley. - Glace Goose
Basted with an apple cider and grape jelly mixture. - Golden Goose
Serve goose with rice or new potatoes. - Goose and Kraut
The goose is roasted and then the meat is removed to simmer with sauerkraut, applesauce, potatoes and brown sugar in a slow cooker. - Goose Barbecue
The goose is boiled, then simmered in a sauce. - Goose Breast
This goose breast recipe is cooked in the pressure cooker with oranges, lemons, and orange juice. - Goose Casserole
Made with goose breast and long grain wild rice. - Goose In Gravy Sauce
Features a sweet sauce made with brown sugar, white sugar, and orange juice. - Goose Recipes
Includes a BBQ goose breast sandwich and baked goose. - Goose with Apples
A traditional Russian Christmas dish. - Goose with Sour Cream and Mushrooms
The goose is roasted then served with the gravy. - Goosnargh Goose
Made with red current jam and figs. - Hashed Goose
Made with left over goose. - Heritage Goose
The goose is cooked at a low heat, which allows the fat to render and naturally baste the goose. - Holiday Goose Recipes - from Spike & Jamie
Collection includes Chinese Honey Goose, Goose Burgers, and Wild Goose Gumbo. - How To Roast A Goose by Gourmetsleuth
Illustrated guide includes a roasting timetable. - Marinated Goose
By The British Goose Producers Association. - Medieval Goose
An English recipe from the fourteenth century. - Michaelmas Goose
Recipe from Chef Darina Allen of Ballymaloe Cooking School. - Mustard and Garlic Roast Goose
From Bon Appétit and includes reviews. - Quick-Roasted Wild Goose
Baste with butter and white or red wine occasionally while cooking. - RecipeSource: Goose Recipes
Includes Quebec-Style Roast Goose, Wild Goose A L'orange, and Colonial Goose. - Roast Goose
Classic recipe from The Inglenook Cook Book (1906). - Roast Goose Recipe with Fruited Stuffing
Goose is stuffed with a fruited bread stuffing with raisins, pecans, and apples. - Roast Goose with Port Gravy
Gravy includes dry white wine and tawny port wine. - Roast Goose with Two Stuffings
Includes instructions for an outside-in stuffing and a shallot, sage, hazelnut and orange stuffing. - Super Crispy Roasted Goose
Prepare the goose several days in advance.
Random Indian Recipes:-
- Stuffed Bangda
First clean the bangda.remove eyes and tail. Give cuts on stomach both the side. Apply lemon juice and little salt.keep aside for 10 min. In a bowl take red chilly powder,turmeric,ginger paste,tamarind pulp and salt. Mix well and apply this chutney to bangda. fill chutney also in stomach. Keep aside for 20 min. Dip bangda in rice flour and fry in hot oil on mid. flame. Stuffed bangda is ready. - Vanila Ice Cream
Take 2 3/4 cup of milk in a pan add sugar and keep boiling. Add chinagrass and cornflour in cold 1/4 cup of milk and mix well. Add in hot milk stir and cook on low flame (cook untill thick). Remove from the heat and allow to cool. Add vanila essence and fresh cream.mix in mixture. Pour the mixture in aluminium tin and keep to set in refrigerator. When it will half set again mix in mixture and keep in refrigerator to set. - Pulao
First clean and wash rice.drain all water and keep aside for 1 hour. Cut vegetables in shape as you want. Grate coconut and extract coconut juice with warm water. In a cooker pan take 4 tbsp ghee or oil. to this add cloves,dalchini and pepper. Then add chopped green chillies and onions .fry till onion is brown in colour. Now add rice and saute it for ... - Mango Milk Shake
Remove the skin of mango and collect the pulp. In pulp add sugar and 1 cup of milk. Mix above ingredients in mixer to make fine pulp. Now add remaining milk and elaichi powder. Mix well and keep in refrigerator to cool. While serving you may add mango pieces to decorate. - Mohanthal
Heat ghee in a pan and add besan. Fry on a low flame till you get a nice smell (light brown colour). Remove from heat and transfer to a bowl. Add milk powder and mix well and keep aside. In another pan make syrup of one cup of water and sugar. Boil till one string consistancy. Add besan mixture and elaichi powder. Remove from heat and stir continuously till the mixture thickens. Pour the mixture into greased thali and spread evenly. Sprinkle cashewnuts pieces and set aside to cool and set. Cut into squares. - Gobi Manchurian
Boil 2 cups of water and add 1/2 tsp salt and cook cauliflower florets for about 5-6 min.drain it and keep aside. In another bowl make a batter of half cornflour,maida,half portion of the ginger garlic paste,red chilly powder,ajinomoto and salt. Dip the florets one by one in batter and deep fry in a hot oil till golden and keep aside. In another kadai take ... - Lasun Chakli
In a mixing bowl take rice flour,besan, dry lasun chatni,carom seeds,sesame seeds,sugar and salt. Heat two cups of water in a deep pan and add one tbsp of oil and bring it to boil. Add the flour mixture into the hot water. stir continuously on low flame. Cook till the mixture gets a dough consistency. Remove from the heat. cover and allow to cool for ten minutes. Heat sufficient oil in a kadai. Knead the dough finely. Put a portion of ... - Egg Kheema
Grate eggs and chop onion,tomato and coriander leaves. Heat butter in a pan and add chopped onion and saute it till golden brown. Add green chilly ginger garlic paste,mirchi powder,dhania jeera powder, garam masala powder,turmeric powder and saute for few seconds. Now add chopped tomatoes and salt. saute it till oil seperates. Lastly add grated eggs and chopped coriander leaves to it and stir it for 5 minutes on low flame. Egg kheema is ready. ... - Sarson ka Saag
Chop the sarson vegetable,palak, chillies and tomatoes and boil them in cooker for 10 min. Cool and grind coarsely. Add some makki ka aata and boil this without covering the pan until all the liquid dries up. In another pan heat ghee and add red chilly powder,garam masala powder,,haldi ,methi seeds and mustard seeds. Then add chopped onions, ginger, garlic and salt. Fry well and add above saag. Mix well and simmer for 2-3 min. - Chana Chhole
Soak kabuli chana in water for 6-7 hours with cumin seeds, dalchini, elaichi and pepper. Put in pressure cooker and give 3 whistles and keep on low flame for 4-5 min. Cut onions and tomatoes in slices. In a pan heat the oil and add tejpatta and dalchini. Now add onions and saute it till golden brown. Then add tomatoes and fry it for 4-5 min. When tomato and onion mix well. Add ginger garlic paste and ...