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Ingredients: 8 oz (225g) lean ground beef. ½ cup (60g) onion, finely minced. 1 teaspoon garlic powder. ½ teaspoon black pepper. ½ teaspoon salt. ½ teaspoon dried thyme or oregano
Polish cooking in other cultures is often referred to as à la polonaise. Polish cuisine is rich in meat, especially pork, chicken and game, in addition to a wide range of vegetables, spices, fungi and mushrooms, and herbs. [1] It is also characterised by its use of various kinds of pasta, cereals, kasha and pulses. [2]
Production of kabanosy requires a minimum of 150 grams of best grade pork meat to make 100 grams of sausage, which is known today as the "minimum of 3:2 ratio". This is required because of the loss of some of the water contained within the meat used to prepare the raw sausage, which evaporates during the long process of meat smoking. [5]
It consists of a link of kielbasa sausage placed in a bun, and covered with a layer of french fries, a layer of barbecue sauce and a layer of coleslaw. [1] While the sausage is typically grilled, some establishments will quickly deep fry the sausage after grilling and prior to assembling the sandwich. [2]
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Creamy Chicken and Corn Chili. There's two easy hacks to making this chili. First, use shredded rotisserie chicken from the store. At the end, pop in a few ounces of cream cheese for a creamy finish.
A microwave oven or simply microwave is an electric oven that heats and cooks food by exposing it to electromagnetic radiation in the microwave frequency range. [1] This induces polar molecules in the food to rotate and produce thermal energy in a process known as dielectric heating .
The Kraków sausage (Polish: kiełbasa krakowska), also known by its German name, Krakauer, is a type of Polish sausage (), usually served as a cold cut.The name is the adjective form of the name of the city of Kraków (medieval capital of the Polish–Lithuanian Commonwealth till the late 16th century).