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Native American Flatbread (North America): made from maize flour in a traditional style of early Native Americans; now topped with ground beef, vegetables, beans and cheese; Pan de semita ; Piki : made very thin from blue corn and baked on a hot flat stone
Other languages do offer hints of European influence, however, for example Navajo: bááh dah díníilghaazhh "bread that bubbles" (i.e. in fat), where "bááh" is a borrowing from Spanish: pan for flour and yeast bread, as opposed to the older Navajo: łeesʼáán which refers to maize bread cooked in hot ashes [7] Likewise, Alutiiq alatiq ...
Frybread (also spelled fry bread) is a dish of the indigenous people of North America that is a flat dough bread, fried or deep-fried in oil, shortening, or lard.. Made with simple ingredients, generally wheat flour, water, salt, and sometimes baking powder, frybread can be eaten alone or with various toppings such as honey, jam, powdered sugar, venison, or beef.
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Yields: 1-4. Process Time: 35 mins. Total Time: 35 mins. Ingredients. 2. medium eggplants (about 14 oz each), cut into 3/4-in. pieces. 3 tbsp. plus 11/4 tsp olive oil, divided
Like pancakes, they are often served with maple syrup, honey, or other sweet toppings. [ 3 ] According to the manuscript of America Eats , a Works Progress Administration (WPA) guide to American food culture in the beginning decades of the twentieth century, Rhode Island "jonny cakes" were made in the 1930s as follows:
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Fruit pizza - a fruit dessert consisting of a sugar cookie dough "crust", a cream cheese spread, sliced fruit, and a sugary glaze [2] Goetta; Hash; Hoppel poppel - a German-inspired dish known for using up leftovers, including eggs, potatoes, onions, meats, herbs, and/or veggies [3] Huevos rancheros; Jersey Breakfast; Migas