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Timballo is an Italian baked dish consisting of pasta, rice or potatoes, with one or more other ingredients (cheese, meat, fish, vegetables, or fruit) included. [ 1 ] [ 2 ] Variations include the mushroom and shrimp sauce timballo Alberoni , named after Giulio Alberoni , and the veal and tomato sauce timballo pattadese .
This word is shared with British English. Course [18] — Academic degree. Shared with British English partly due to the Spanish word curso and its borrowed form in many Philippine languages. Cutex [10] — Nail polish. Dean's lister [39] — A person awarded a dean's list; Despedida party [7] [5] — A farewell party. The word despedida is a ...
There is a detailed description of a rich macaroni timbale in Giuseppe Tomasi di Lampedusa's novel The Leopard: [3] "The burnished gold of the crusts, the fragrance of sugar and cinnamon they exuded, were but preludes to the delights released from the interior when the knife broke the crust first came a smoke laden with aromas, then chicken-livers, hard-boiled eggs, sliced ham, chicken, and ...
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The English verb drive can be changed to the Tagalog word magda-drive meaning will drive (used in place of the Tagalog word magmamaneho). The English noun Internet can also be changed to the Tagalog word nag-Internet meaning have used the Internet. Taglish also uses sentences of mixed English or Tagalog words and phrases.
A casserole, probably from the archaic French word casse meaning a small saucepan, [1] is a large, deep dish used both in the oven and as a serving vessel. The word is also used for the food cooked and served in such a vessel, with the cookware itself called a casserole dish or casserole pan.
Siyokoy is a term coined by Virgilio Almario that refers to Filipino-language hybrid words seemingly derived from both English and Spanish. [1] The Komisyon sa Wikang Filipino under the administration of Almario has considered siyokoy words to be improper and therefore its use discouraged.
Ampaw, ampao or arroz inflado, usually anglicized as pop rice or puffed rice, is a Filipino sweet puffed rice cake. It is traditionally made with sun-dried leftover cooked white rice that is fried and coated with syrup.