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GOT UP: The word GOT is found at the top (i.e. UP) in each vertical theme answer: GO THE DISTANCE, GOTHIC CATHEDRAL, and GOTHAM KNIGHTS. Today's title let me know exactly what to look for theme-wise.
A quiche usually has a pastry crust and a filling of eggs with milk or cream or both. It may be made with vegetables, meat or seafood, and be served hot, warm or cold. [ 9 ] [ 10 ] Types of quiches include:
Cold zaru soba topped with nori. Like many Japanese noodles, soba noodles are often served drained and chilled in the summer, and hot in the winter with a soy-based dashi broth. Extra toppings can be added to both hot and cold soba. Toppings are chosen to reflect the seasons and to balance with other ingredients.
A hotdish (or hot dish) is a casserole that typically contains a starch, a meat, and a canned or frozen vegetable mixed with canned soup. The dish originates in the Upper Midwest region of the United States, where it remains popular, particularly in Minnesota , South Dakota , Wisconsin , North Dakota , and Montana .
Greta Hardin, author and host of the podcast “The History of American Food,” may have some answers about its origins. Hardin tells TODAY.com that the first hotdish-type meals were probably a ...
In its original form, the dish consisted of "hots"—either standard hot dogs, or Rochester-style white hots—served with potatoes, cold beans, and Italian bread with butter. [ 2 ] [ 4 ] The dish evolved over time after Tahou's son Nick assumed ownership of the restaurant in the 1940s and changed the restaurant's name to Nick Tahou Hots.
Nattō continues to be a popular home fermentation activity with some families starting new batches daily. Home production was historically done using rice straw to maintain moisture and as insulation with placement in naturally warmer parts of the home or fermentation shed, but is now done with moist towels over glass pans or perforated ...
The dish called patrodu is made using taro leaves rolled with corn or gram flour and boiled in water. Another dish, pujji is made with mashed leaves and the trunk of the plant and ghandyali or taro corms are prepared as a separate dish. In Shimla, a pancake-style dish, called patra or patid, is made using gram flour.