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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 ...
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 States, a casserole or hot dish is typically a baked food with three main components: pieces of meat (such as chicken or ground meat) or fish (such as tuna) or other protein (such as beans or tofu), various chopped or canned vegetables (such as green beans or peas), and a starchy binder (such as flour, potato, rice or pasta); sometimes, there is also a crunchy or cheesy topping.
Hot pot (traditional Chinese: 火鍋; simplified Chinese: 火锅; pinyin: huǒguō; lit. 'fire pot') or hotpot [1], also known as steamboat, [2] is a dish of soup/stock kept simmering in a pot by a heat source on the table, accompanied by an array of raw meats, vegetables and soy-based foods which diners quickly cook by dipping in broth.
Chef and restauranteur Franco Noriega has landed his own cooking show at Food Network, “Hot Dish with Franco.” If you’re familiar with Noriega from his shirtless appearances on talk shows ...
Diego Velázquez portrayed a woman poaching eggs in a glazed earthenware chafing dish over charcoal. A chafing dish is a metal cooking or serving pan on a stand with an alcohol burner holding chafing fuel below it. It is used for cooking at table, notably in gueridon service, or as a food warmer for keeping dishes at a buffet warm.
Heat 2 tablespoons of butter. Once the butter foam subsides, add mushrooms to the melted butter. Gently stir butter and mushrooms for 4-5 minutes or about 2 minutes after the browning point.
In Germany, the Netherlands, and other western European countries the special hot dish for the Shabbat lunch is known as schalet, shalent, or shalet. [37] The Jewish people of Hungary adapted the Hungarian dish sólet to serve the same purpose as cholent.