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Droëwors (/ ˈ d r uː ə v ɔːr s /; Afrikaans for "dry sausage") is a Southern African snack food, based on the traditional, coriander-seed spiced boerewors sausage. [1] It is usually made as a dunwors (Afrikaans for "thin sausage") rather than dikwors ("thick sausage"), as the thinner sausage dries quicker and is thus, less likely to spoil before it can be preserved.
The scents of cinnamon and star anise add big flavors to this quick soup. Butter adds body and a silky texture. Fresh udon noodles take only a few minutes to cook, but dry udon noodles work well ...
These roasted pumpkin seeds tossed with salt and vinegar are a briny, crunchy treat. Soaking the seeds in vinegar ensures that the deep vinegary flavor remains after baking. View Recipe
Preheat the oven to 200°F. Line 2 large-rimmed baking sheets with parchment paper. ... just halve the recipe and use one sheet pan. Feel free to stick to all Rice Chex or mix it up with the ...
Preheat the oven to 375°F. Lay the crackers out in a single layer on a large baking sheet lined with parchment paper. Smear each cracker with a small amount of cream cheese (about 1/2 teaspoon).
There are as many recipes as there are Dutch regions, and especially well known is the variety from Gelderland with raisins.Balkenbrij is technically a relative of scrapple, and is claimed as a distant relative of black pudding and Scottish haggis [1] though it does not use a casing, the distinctive feature of haggis.
Preheat the oven to 350°F. Lightly spray an 8x8 pan with cooking spray or line with parchment paper. Crumble about 2/3 of the cookie dough into the pan and press into an even layer, like a crust.
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