Search results
Results from the WOW.Com Content Network
2. Philly Cheesesteak Sliders. Cook up shaved steak with onions and peppers for a slider version of the classic Philly cheesesteak. You can make the filling ahead of time, and then just assemble ...
Editor’s choice: The best 5 recipes to try from Quick & Cozy. Along with my beautiful at-home testers, my husband and my 14-month-old, we tested a handful of recipes from “Half-Baked Harvest ...
To make the sliders, you'll need King's Hawaiian rolls, ground beef, salt, pepper, garlic powder, mayo, butter, sliced cheese, shredded cheese and sesame seeds. Cook the meat with the seasonings ...
Laulau, a traditional Hawaiian dish. Adobo; Cantonese dim sum influenced dishes such as char siu manapua, fun guo is known as "pepeiao" (meaning "ear" in Hawaiian), [46] gok jai or "half moon", pork hash are a normally twice as large than the usual shumai, and "ma tai su" a baked pork and water chestnut pastry [47]
For the 2007 fiscal year, the top five bestselling books by dollar revenue were the revised and enlarged edition of the Hawaiian Dictionary by Mary Kawena Pukui and Samuel H. Elbert; the Beginning 1 volume of the Integrated Korean textbook series by the Korean Language Education and Research Center (KLEAR); Broken Trust by Samuel P. King and ...
Mookini translated many important primary source documents written by native Hawaiians in Hawaiian in the nineteenth century into English. Her historical translations included parts of Kepelino's "Hawaiian Collection" (1858), [3] essays from the Hawaiian language newspaper Ka Nupepa Kuokoa (The Independent Newspaper), [15] and a translation of Anatomia, the only medical textbook written in the ...
Native Hawaiian cuisine refers to the traditional Hawaiian foods that predate contact with Europeans and immigration from East and Southeast Asia. The cuisine consisted of a mix of indigenous plants and animals as well as plants and animals introduced by Polynesian voyagers, who became the Native Hawaiians.
Taegu (Korean: 대구) is the Korean term for codfish. [1] While commercial taegu is commonly made with dried cod, most home recipes still use dried shredded cuttlefish as it is more widely familiar and available. Taegu is quite similar to the original Korean ojingeo-chae-bokkeum recipe in terms of ingredients.