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The filling is a basic mix of onion, ground beef and cabbage [1] which can be made more complicated by the addition of different cheese blends, condiments and seasonings like caraway seeds. Bierock is similar to both pirogi/pirozhki of Russian cuisine and börek of Turkish cuisine. There is debate about the actual etymology of the word bierock.
The combination of rich cream cheese and salty parmesan cheese makes the perfect base for this gooey dip. Add some pantry ingredients, like canned artichoke hearts and jarred pickled cherry ...
The cheese is especially known for its strong smell caused by the bacterium Brevibacterium linens. Tafelspitz: Side dish A boiled veal or beef in broth, served with a mix of minced apples and horseradish. It is a classic dish of the Viennese cuisine and popular throughout Austria and the neighboring German state of Bavaria.
Sarah "Sally" Everett (née Brening), originally of Sutton, is credited with adapting her family's bierock recipe into the runza and also inventing the name for the sandwich. [ 4 ] [ 12 ] [ 3 ] [ 18 ] [ 19 ] In 1949, Everett went into business selling runzas with her brother Alex [ 20 ] in Lincoln , founding the Runza restaurant chain .
The dish has three different names in Germany – Blaukraut (“blue cabbage”) in the South, Rotkraut (“red cabbage”) in Central Germany, and Rotkohl (also “red cabbage” – kohl is a ...
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"Bicky" sauce – a commercial brand made from mayonnaise, white cabbage, tarragon, cucumber, onion, mustard and dextrose; Brasil sauce – mayonnaise with pureed pineapple, tomato and spices [4]
This is a list of German soups. German cuisine has evolved as a national cuisine through centuries of social and political change with variations from region to region. In Germany, soups are a popular and significant food, and many Germans eat soup at least once a week. [1] In German cuisine, it may be served as a first course or as a main ...