Ads
related to: german name for cabbage pockets cheese and bacon dip
Search results
Results From The WOW.Com Content Network
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.
It gets its name from the traditional way of producing it: forming it with one's own hands. Harzer: Cheese A German sour milk cheese made from low fat curd cheese, which contains only about one percent fat and originates in the Harz mountain region south of Braunschweig. Mainzer Käse Snack A sour milk cheese, similar to the Harzer or hand cheese.
Many sources agree that Sally Everett invented the name "runza" [18] [3] [12] although it is likely she adapted it from an existing name for the sandwich; either the krautrunz, [18] an older, different German name for the bierock, or the Low German runsa, [12] meaning "belly", alluding to the gently rounded shape of the pouch pastry.
Pfitzauf is also a dish prepared in the oven. This is a kind of soufflé prepared in special Pfitzauf moulds and commonly served with applesauce or vanilla sauce, although there are also savory recipe variations with cheese or bacon. Nun's puffs are small round doughnuts made of a yeast dough or choux pastry, and fried.
Get the Caramelized Onion and Bacon Dip recipe. David Malosh. ... This creamy concoction is made with "rich" and indulgent ingredients, like cheese, nuts, and crispy bacon.
Biber salçası ("pepper paste") is a part of cuisines of Anatolia Chutneys Vegetables served with a green goddess dressing dip Guacamole is an avocado-based dip that originated with the Aztecs in Mexico. [3] Ketchup is a sweet and tangy sauce, typically made from tomatoes, vinegar, a sweetener, and assorted seasonings and spices.
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 ...
Rauchkäse – a German variety of smoked cheese, known for being semi-soft with a smoky brown rind. [15] The most famous variety is Bruder Basil, [ 15 ] named for dairy entrepreneur Basil Weixler. Romadur – This is a cow's milk cheese with pungent flavor. [ 16 ]