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Tangyuan is made by wrapping the glutinous rice around the filling that is filled with lard oil and shaping it into a ball by hand. [4] Tangyuan can be sweet or savory by using more traditional fillings like black sesame. Sweet tangyuan can be served in ginger-infused syrup, whereas savory tangyuan are served in a clear soup broth.
A simple mixture of reduced-fat sour cream and reduced-fat cream cheese is baked with shredded chicken breast and the classic spicy-tangy hot sauce with a crumble of blue cheese on top.
Served with crusty bread for dipping, it’s the perfect cozy meal to whip up on a busy evening—hearty, warm and utterly delicious. ... savory depth. Sun-dried tomatoes bring a tangy sweetness ...
Spinach Dip in a Bread Bowl. ... Instead, they were sweet dates and savory melted cheese wrapped in crispy bacon, all held together with the Sultan of Swank: the toothpick. 8. Chicken Kiev
Tangyuan: China, Taiwan and Southeast Asia: A traditional (at least from the Ming dynasty) food that is made from glutinous rice paste that has been rolled into small balls, boiled, then put into a soup base. These are traditionally white in color. Sometimes savory or sweet stuffings (such as red bean paste) are added. Tapai: Indonesia
Tandyr nan is a type of Central Asian bread [1] [2] cooked in a vertical clay oven, the tandyr or tandoor. It is circular and leavened with yeast, and typically has a crisp golden surface. They are often decorated by stamping patterns on the dough, and can be topped with ingredients like sesame seeds, nigella seeds, or thinly sliced onion. [3]
Heat the oven to 375°F. Stir the soup and cream cheese in a medium bowl until the mixture is well mixed. Stir in the mozzarella cheese. Spread the mixture in a 1 1/2-quart shallow baking dish.
Savory pancetta gets paired with sun-dried tomatoes, then simmered with heavy cream and finished with fresh spinach. It’s tossed with cooked tortellini, topped with fresh mozzarella, and broiled ...