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Stefania meatloaf (Hungarian: Stefánia szelet) [11] or Stefania slices are a type of Hungarian long meatloaf baked in a loaf pan, with three hard-boiled eggs in the middle, making decorative white and yellow rings in the middle of the slices. In Italy, meatloaf is called polpettone and can be filled with eggs, ham and cheese, and other ...
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Eggs are among the simplest and most versatile ingredients in your kitchen. You can incorporate them into every meal, from breakfast to dinner, and they can be boiled, scrambled, poached, fried ...
Keep versatile, high-protein eggs in your fridge to make these classic dishes, from the simple hard-boiled egg to omelets to the fancy-sounding but ultimately simple quiche.
Polpettone di melanzane (lit. ' eggplant meatloaf ') is a peasant dish originally from Levante Genoa, [1] with many variants in other provinces of Liguria. It incorporates fresh summer products and inexpensive meats, as well as aromatic herbs. The recipe can be made with other summertime vegetables such as squash or beans. [2]
In Malta, a baked dish called imqarrun is made with macaroni, bolognese style meat sauce and egg. Other versions add chicken livers, hard boiled eggs, peas and bacon. The macaroni is usually topped with a layer of grated cheese or besciamella (béchamel) that will melt during the baking process and help to bind and set the pasta.
There are three ways to make hard-boiled eggs:. You can pop 'em in an egg cooker, try the Test Kitchen-approved microwave approach, or go the old-fashioned route with a pot of boiling water.. If ...
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