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Katherine Gillen. Time Commitment: 50 minutes Why I Love It: crowd-pleaser, vegetarian, kid-friendly, special occasion-worthy Serves: 6 "The casserole is creamy, comforting and big enough to feed ...
A baked pasta dish or casserole, ... mixing pasta, Egyptian fried rice, vermicelli and brown lentils, and topped with a zesty tomato sauce, garlic vinegar and ...
In Iraqi and Levantine cuisine the soup is seasoned with turmeric and cumin and topped with toasted, thin vermicelli noodles called sha'iriyya (شعيرية), and served with a lemon for squeezing. In the Middle East , the addition of lemon juice gives a pungent tang and cuts the heaviness of the dish. [ 5 ]
Transfer the noodle mixture to the prepared baking dish. Top with the crushed potato chips and remaining 1 cup cheddar cheese. Bake until golden and bubbly, 25 to 30 minutes.
Oyster vermicelli or oyster misua (traditional Chinese: 蚵仔麵線; Taiwanese Hokkien: ô-á mī-sòaⁿ) is a kind of noodle soup originating in Taiwan. [1] Its main ingredients are oysters and misua (Chinese vermicelli). One of the famous places serving this is in Dihua Street, Dadaocheng, Taipei.
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.
4 tbsp unsalted butter, plus more for dish; 8 oz pappardelle or other similar wide noodles; coarse salt and freshly ground pepper; 1 lb cauliflower, broken into 1-inch florets (about 4 cups); 1 ...
Khow suey – A noodle soup made of egg noodles and curried beef or chicken with coconut milk, served with a variety of contrasting condiments. Khow suey, aka ohn no khao swè, originated in Burma, came to East India with Indians who migrated from Burma during World War II. Kugel - A casserole in Jewish cuisine made of lokshen.
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