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Lumpiang keso. Lumpiang keso is a Filipino deep-fried appetizer consisting of a stick of cheese wrapped in a thin egg crêpe. It is more commonly known as cheese sticks, cheese lumpia, or cheese turon. It is usually served warm and crispy, with a dipping sauce made from a mixture of banana ketchup and mayonnaise.
New York–style pizza. New York–style pizza is a pizza made with a characteristically large hand-tossed thin crust, often sold in wide slices to go. The crust is thick and crisp only along its edge, yet soft, thin, and pliable enough beneath its toppings to be folded to eat. [1] Traditional toppings are simply tomato sauce and shredded ...
The bottom of the pizza, called the "crust", may vary widely according to style—thin as in a typical hand-tossed Neapolitan pizza or thick as in a deep-dish Chicago-style. It is traditionally plain, but may also be seasoned with garlic or herbs, or stuffed with cheese. The outer edge of the pizza is sometimes referred to as the cornicione. [49]
Chicago-style pizza is pizza prepared according to several styles developed in Chicago. It can refer to both the well-known deep-dish or stuffed pizzas and the lesser-known thin-crust "tavern-style" pizzas. [1] The pan in which deep-dish pizza is baked gives the pizza its characteristically high edge, which provides ample space for large ...
In a New Haven-style pizzeria, a "plain" pizza is a crust, oregano, tomato sauce, and a little bit of grated pecorino romano cheese. A "plain" New Haven–style pizza may also be called a "tomato pie". [9] Mozzarella is considered a topping. [10] Pepe's restaurant is credited with inventing the "white clam pie," a pizza of crust, olive oil ...
St. Louis–style pizza is a type of pizza in St. Louis, Missouri, and surrounding areas. [1] The pizza has a thin cracker -like crust made without yeast, topped with sweet tomato sauce and Provel cheese, and is cut into squares or rectangles rather than wedges. St. Louis–style pizza is available at local restaurants and chains such as Imo's ...
Slice the cheese into mozzarella-stick-sized slices, ,and wrap each in an egg roll wrapper, using water to seal the edges. Place them in 1/8 inch of boiling canola oil, and flip until golden brown ...
Quad City–style pizza dough contains a characteristic spice jam which is heavy on malt, [ 6] which lends it a toasted, nutty flavor. [ 1] The pizzas are hand-tossed to be stretched into an even quarter-inch thin crust with a slight lip ringing the edge. The sauce contains both red chili flakes and ground cayenne pepper, and the smooth, thin ...