When.com Web Search

Search results

1. Results From The WOW.Com Content Network

2. Ratatouille - Wikipedia

   en.wikipedia.org/wiki/Ratatouille

   Modern ratatouille uses tomatoes as a foundation for sautéed garlic, onion, zucchini (courgette), aubergine (eggplant), bell pepper, marjoram, fennel and basil. Instead of basil, bay leaf and thyme , or a mix of green herbs like herbes de Provence can be used.

3. Wikipedia:Anyone can cook - Wikipedia

   en.wikipedia.org/wiki/Wikipedia:Anyone_can_cook

   The two are pitted against the ruthless food critic Anton Ego. His derision of the "anyone can cook" refrain had dealt a severe blow to the restaurant's reputation, and the two chefs are faced with the challenge of impressing him when he returns. Remy prepares a dish of ratatouille, and Ego praises his work. Upon finding out that the chef was a ...

4. Confit byaldi - Wikipedia

   en.wikipedia.org/wiki/Confit_byaldi

   The name is a play on the Turkish dish "İmam bayıldı", which is a stuffed eggplant. [1] [2]The original ratatouille recipe has the vegetables fried before baking. Since at least 1976, some French chefs have prepared the ratatouille vegetables in thin slices instead of the traditional rough-cut.

5. Halloumi - Wikipedia

   en.wikipedia.org/wiki/Halloumi

   Halloumi or haloumi [note 1] [note 2] is a cheese that originated in the Eastern Mediterranean. It is made from a mixture of goat's and sheep's milk , and sometimes also cow's milk . [ 1 ] [ 2 ] [ 3 ] Its texture is described as squeaky. [ 4 ]

6. Wamsutta Mills - Wikipedia

   en.wikipedia.org/wiki/Wamsutta_Mills

   Wamsutta Mills is a former textile manufacturing company and current brand offering sheets, towels, bedding and other household products. Founded by Thomas Bennett, Jr. on the banks of the Acushnet River in New Bedford, Massachusetts in 1846 and opened in 1848, Wamsutta Mills was named after Wamsutta , the son of a Native American chief who ...

7. Saganaki - Wikipedia

   en.wikipedia.org/wiki/Saganaki

   The cheese used in saganaki is usually graviera, kefalograviera, halloumi, kasseri, [3] kefalotyri, [3] or sheep's milk feta cheese. Regional variations include the use of formaela cheese in Arachova, halloumi in Cyprus, and vlahotiri in Metsovo. The cheese is melted in a small frying pan until it is bubbling and generally served with lemon ...