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Meanwhile, to make the glaze, sift the powdered sugar into a small bowl and stir in the milk. Set aside. Remove the cinnamon rolls from the oven and let cool for 5 minutes. Remove from baking pan to a serving tray and spread the glaze over the rolls with a spatula. Recipe Credit: Denise Woodward and Laudalino Ferreira
A snack food similar to Welsh rarebit, but created by covering a slice of bread in a prepared filling consisting mainly of grated or sliced cheese, and then rolling it into a tube shape before toasting. Chiko Roll: Australia: An Australian savoury snack, inspired by the Chinese egg roll and spring rolls. It was designed to be easily eaten on ...
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Cheese rolls were not found in any North Island cookbooks, however, until the late 1970s, and the food is still little known north of Waitaki River. The roll gained popularity in the south due to the cold climate and prevalence of soup as a meal option, especially during the frigid winter months.
Bread rolls in a basket. This is a list of bread rolls and buns. A bread roll is a small, often round loaf of bread served as a meal accompaniment (eaten plain or with butter). A roll can be served and eaten whole or cut transversely and dressed with filling between the two halves. Rolls are also commonly used to make sandwiches similar to ...
A chicken fillet roll, also known as a hot chicken roll [1] [2] or chicken roll (Irish: rollóg sicín [3]), is a baguette filled with a fillet of processed chicken. [4] It is a ubiquitous deli item in Ireland, served at a wide variety of convenience shops, newsagents, supermarkets, petrol stations, fast food restaurants, and casual eateries throughout the country.
Irish Sausage Rolls by Gemma Stafford. This Irish sausage roll recipe brings you an ultimate comfort food packed with meaty goodness and wrapped in a blanket of the easiest homemade flaky puff pastry.
In New England, hot dogs, clam rolls, lobster rolls, and the buns that accompany them are often associated with the summer months and coastal villages, where clam shacks and lobstering are common. [2] [4] Some recipes for these dishes explicitly require the use of a New England–style bun. [5] [6]
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