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Coat a large saute pan with olive oil. Toss in half the garlic and the crushed red pepper and bring the pan to medium heat. Cook the garlic until it becomes golden and very aromatic, 2 to 3 minutes.
Cast-iron skillets effortlessly transition from stovetop to oven, and with wholesome fall produce like sweet potatoes, kale, broccoli and carrots, these dishes are ideal for the season.
Primarily made of beets. May include arugula. One well-known recipe dating back to the 18th century includes beets, capers, and olive oil. [3] Bok l'hong bok lahong: Cambodia: Fruit salad A papaya salad. Herbs added to the salad either as ingredients or garnishes might include kantrop, lime leaves and basil. The dressing may include fish sauce ...
Maxwell Street Polish – Sausage sandwich from Chicago; Michigan hot dog – Style of hot dog; Olivier salad – Russian traditional salad dish; Papet Vaudois – Swiss potato and leek dish with sausages; Pasulj – Bean stew; Pepperoni roll – Italian-American dish; Pigs in a blanket – Sausage wrapped in pastry; Polish Boy – Sausage sandwich
A salad can be a composed salad (with the ingredients specifically arranged on the serving dish) or a tossed salad (with the ingredients placed in a bowl and mixed, often with salad dressing). An antipasto plate, the first dish of a formal Italian meal , is similar to a composed salad, and has vegetables, cheese, and meat.
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Naporitan or Napolitan (Japanese: ナポリタン) is a popular Japanese itameshi pasta dish. The dish consists of soft-cooked spaghetti, tomato ketchup, onion, button mushrooms, green peppers, sausage, bacon and optionally Tabasco sauce. Naporitan is claimed to be from Yokohama. [1]
Lacinato kale, like most other kale varieties, is usually blanched first, and then sautéed with other, flavourful ingredients; in Campanian cuisine, anchovies are often added. [9] It is commonly used in pastas and soups, but can also be eaten raw, in a salad. [16]