Search results
Results From The WOW.Com Content Network
Szalonna (Hungarian pronunciation: [ˈsɒlonːɒ]) is Hungarian for fatback made of smoked pork fat with the rind and is traditional in Hungarian cuisine. Szalonna roast. Szalonna can be cooked over a pit. This involves cutting the szalonna into long chunks or cubes, spearing them, and roasting them over an open fire.
For premium support please call: 800-290-4726
The East Slavic, Hungarian and Romanian variety may also be cured with paprika or other seasonings added, whereas the South and West Slavic version is often smoked. The Slavic word "salo" or "slanina" as applied to this type of food is often translated to English as " bacon ", " lard " or " fatback " in general, depending on context.
Biscuit: Consists of a large, or cat-head biscuit, sliced, on which meat, cheese, or eggs are served. Popular biscuits include: Sausage biscuit, [3] bacon, tomato, and country ham. Fast food restaurants have put smaller versions of fried chicken fillets on biscuits to create chicken biscuits. Scrambled eggs and/or American cheese are often added.
Science & Tech. Shopping
Recruit your slow cooker to get to work on a tasty recipe overnight and wake up to something warm and delicious to eat. Skip to main content. Sign in. Mail. 24/7 Help. For premium support please ...
Hungarian Cream Puff made from choux pastry and filled with vanilla cream. Literal translation - 'Ambassador Doughnut'. Krémes: A puff pastry top, custard cream and whipped cream filling, and is finished with powdered sugar. Kuglóf: A traditional Austro-Hungarian coffee party cake, traditionally baked in a distinctive circular Bundt mold ...
3 1 / 2 cup self-rising flour; 1 1 / 3 cup 1 cup salted butter plus 5 tablespoon leaf lard, or 1 1/4 cup plus 1 tablespoon salted butter; 1 1 / 4 cup heavy cream, plain yogurt, milk, buttermilk ...