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In Latvia, quark is eaten savory mixed with sour cream and scallions on rye bread or with potatoes. In desserts, quark is commonly baked into biezpiena plātsmaize, a crusted sheet cake baked with or without raisins. A sweetened treat biezpiena sieriņš (small curd cheese) is made of small sweetened blocks of quark dipped in chocolate.
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Cornbread is a quick bread made with cornmeal, associated with the cuisine of the Southern United States, with origins in Native American cuisine. It is an example of batter bread. Dumplings and pancakes made with finely ground cornmeal are staple foods of the Hopi people in Arizona. [1]
Flour provides the primary structure, starch and protein to the final baked bread. The protein content of the flour is the best indicator of the quality of the bread dough and the finished bread. While bread can be made from all-purpose wheat flour, a specialty bread flour, containing more protein (12–14%), is recommended for high-quality bread.
A quark is made from yogurt and is much thicker and richer in flavor than any farmer's cheese. —Preceding unsigned comment added by G murder (talk • contribs) 18:59, 21 May 2008 (UTC) Farmer's cheese is similar to any number of cheese like milk products (paneer, cottage cheese, etc.) because it is eaten fresh (i.e. not aged). A search for ...
Made into bread, as in corn fritters, cornbread, hushpuppies, jonnycakes, or spoonbread [68] [69] [70] As breading for fried or baked foods, such as fried fish [71], fried oysters [72], or fried frog legs [73] As a breakfast cereal ingredient [citation needed] Cheese curl-type snack foods, such as Cheetos and Cheezies
Salt-rising (or salt-risen) bread is a dense white bread that is traditional in the Appalachian Mountains, leavened by naturally occurring wild bacteria rather than by yeast. [1] [2] [3] Salt-rising bread is made from wheat flour; a starter consisting of either water or milk and corn [4] potatoes, [5] or wheat; and minor ingredients such as ...
The gluten-free diet includes naturally gluten-free food, such as meat, fish, seafood, eggs, milk and dairy products, nuts, legumes, fruit, vegetables, potatoes, pseudocereals (in particular amaranth, buckwheat, chia seed, quinoa), only certain cereal grains (corn, rice, sorghum), minor cereals (including fonio, Job's tears, millet, teff ...