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A hotdish (or hot dish) is a casserole that typically contains a starch, a meat, and a canned or frozen vegetable mixed with canned soup. The dish originates in the Upper Midwest region of the United States, where it remains popular, particularly in Minnesota, South Dakota, Wisconsin, North Dakota, and Montana. Hotdish is cooked in a single ...
A dish popular there with children is eggs and soldiers. Strips of toast (the soldiers) are dipped into the runny yolk of a soft-boiled egg through a hole made in the top of the eggshell, and eaten. [15] Toast is also used in some traditional bland specialty diets for people with gastrointestinal problems such as diarrhea. This is because ...
In other languages, its name is a translation of "bread pudding" or even just "pudding", for example pudín or budín in Spanish; also in Spanish another name is migas (crumbs) [citation needed]. In Mexico, there is a similar dish, capirotada. [5] [6] Biskotso: Baked bread topped with butter and sugar, or garlic, in some cases.
Hardin tells TODAY.com that the first hotdish-type meals were probably a chowder, but in the old sense of the word, a layered dish of fish, salt pork and crackers dating back to the 1700s.
In the United Kingdom, a ham-and-cheese hot snack is called a toastie, and toastie makers are available to buy. In the United States, the Monte Cristo (a ham-and-cheese sandwich often dipped in egg and fried) is popular fare in diners. [7]
This dish is also known as the Newari Pizza, as it is served and eaten similarly to American pizza. Besides being served with meat or eggs, it can also be served plain. [29] Bangladesh. Chitoi pitha is a popular Bangladeshi steamed pancake made from rice flour. It's a traditional dish often enjoyed during festivals and special occasions.
4. Next, make your custard. Combine egg, plus egg yolks, half and half, vanilla extract, cinnamon and brown sugar in a small bowl and whisk until evenly mixed.
A casserole, probably from the archaic French word casse meaning a small saucepan, [1] is a large, deep dish used both in the oven and as a serving vessel. The word is also used for the food cooked and served in such a vessel, with the cookware itself called a casserole dish or casserole pan.