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Mămăligă is a versatile food: various recipes of mămăligă-based dishes may include milk, butter, various types of cheese, eggs, sausages (usually fried, grilled or oven-roasted), bacon, mushrooms, ham, fish etc. Mămăligă is a fat-free, cholesterol-free, high-fiber food. It can be used as a healthy alternative to more refined ...
Mămăligă în pături (layered mămăligă, literally "mămăligă in blankets") is a traditional dish from the Maramureș region, in the north of Romania.The dish is made up of many layers of mămăligă alternating with layers of sour cream (smântână), butter, cheese and eggs like a mille-feuille.
Publishers have given us a lot to love this year, including tomes about Hollywood, Pride and California landscapes, and cookbooks sampling the flavors of Mexico, Africa, Latin America and Vietnam.
Recipes for chocolate cream pie, key lime pie, and whipped cream. ... "Soup and Bread from Scratch" March 31, 2012 () Recipes for whole-wheat sandwich bread, and ...
James Kenji López-Alt (born October 31, 1979) [1] is an American chef and food writer. [4] [5] [6] His first book, The Food Lab: Better Home Cooking Through Science, became a critical and commercial success, charting on the New York Times Bestseller list and winning the 2016 James Beard Foundation Award for the best General Cooking cookbook. [7]
Mamalyha (Ukrainian: Мамалига; Romanian: Mămăliga) is a village in Dnistrovskyi Raion, Chernivtsi Oblast, Ukraine.It hosts the administration of Mamalyha rural hromada, one of the hromadas of Ukraine.
Cream cheese is easy to make at home, [16] and many methods and recipes are used. Consistent, reliable, commercial manufacture is more difficult. [14] [dubious – discuss] American cream cheese tends to have lower fat content than elsewhere, but "Philadelphia" branded cheese is suggested as a substitute for petit suisse by Julia Child. [17]
Clockwise from top left; some of the most popular Italian foods: Neapolitan pizza, carbonara, espresso, and gelato. Italian cuisine is a Mediterranean cuisine [1] consisting of the ingredients, recipes, and cooking techniques developed in Italy since Roman times, and later spread around the world together with waves of Italian diaspora.