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Pennsylvanian Dutch homes have traditionally had many broths on hand (vegetable, fish, poultry, and other meats) from the saving of any extra liquids available: "The Pennsylvania Dutch developed soup making to such a high art that complete cookbooks could be written about their soups alone; there was an appropriate soup for every day of the ...
1. In a large, deep skillet, heat the olive oil. Add the sliced onions, cover and cook over moderately low heat, stirring occasionally, until they are very soft, about 10 minutes.
Quite a few creators — like Brandon Skier, who went viral for his braised cabbage recipe in 2023 — recommend searing wedges before braising them, to achieve a caramelized exterior. Fried cabbage
Scrapple, also known by the Pennsylvania Dutch name Pannhaas (' pan tenderloin ' in English; [3] [2] compare Panhas), is a traditional mush of fried pork scraps and trimmings combined with cornmeal and wheat flour, often buckwheat flour, and spices.
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Heat the oil in a 4-quart saucepan over medium-high heat. Add the ham and onion and cook until the onion is tender. Stir the soup in the saucepan and heat to a boil.
Cuisine of the Pennsylvania Dutch (1 C, 26 P) R. ... Pages in category "Cuisine of Pennsylvania" The following 10 pages are in this category, out of 10 total.
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