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Kugel (Yiddish: קוגל kugl, pronounced ) is a baked casserole, most commonly made from lokshen (לאָקשן קוגל lokshen kugel) or potato. It is a traditional Ashkenazi Jewish dish, often served on Shabbos and Jewish holidays. [1] American Jews also serve it for Thanksgiving dinner. [2] [3]
Lokshen (Yiddish: לאָקשן, lokshn), also known as Itriyot (Hebrew: איטריות), locshen, lockshen, or Jewish egg noodles, is the common name of a range of Ashkenazi Jewish egg noodles that are commonly used in a variety of Jewish dishes including chicken soup, kugel, kasha varnishkes, lokshen mit kaese, and as a side dish to Jewish brisket, sweet and sour meat balls, apricot chicken ...
Xylitol has about the same sweetness as sucrose, [15] but is sweeter than similar compounds like sorbitol and mannitol. [10] Xylitol is stable enough to be used in baking, [18] but because xylitol and other polyols are more heat-stable, they do not caramelise as sugars do. When used in foods, they lower the freezing point of the mixture. [19]
It is then cooked in boiling beef stock, with beaten eggs dropped and stirred until they form strands. Egg noodles (mami) are also commonly added. Mami soup: Philippines: Noodle soup A popular Filipino noodle soup made with wheat flour noodles, broth and the addition of meat (chicken, beef, pork) or wonton dumplings. Manhattan clam chowder
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Rice noodles and egg noodles, with prawns, pork or chicken, egg, bean sprouts, and other ingredients; served with soy sauce and sambal chili pepper sauce. [155] Hoppang: South Korea A bread with sweetened red bean paste. Hot dog [e] [156] [157] United States
Consuming a lot of xylitol, the zero-calorie sugar substitute used in processed foods like peanut butter, baked goods, and candies, may boost your risk of heart attack and stroke, a new study has ...
Xylitol is a sugar alcohol, used commonly as a low-calorie sweetener in gums, candies, and oral care products. A study links xylitol to risk of heart attack and stroke.