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Lokshen (Yiddish: לאָקשן, lokshn), also known as Itriyot (Hebrew: איטריות), locshen, lockshen, or Jewish egg noodles, is the common name of a range of Ashkenazi Jewish egg noodles that are commonly used in a variety of Jewish dishes including chicken soup, kugel, kasha varnishkes, lokshen mit kaese, and as a side dish to Jewish brisket, sweet and sour meat balls, apricot chicken ...
Various noodles commonly found in Southeast Asia Misua noodle-making in Lukang, Taiwan. This is a list of notable types of noodles. A separate list is available for noodle dishes. Noodles are a type of staple food [1] made from some type of unleavened dough which is rolled flat and cut into long strips
Lokshen mit kaese, (Yiddish: לאָקשן מיט קעז lokshn mit kez), also known as (Hebrew: איטריות וגבינה itriyot v’gvina), Jewish mac and cheese, lokshen with cheese, or Jewish egg noodles with cottage cheese, is an Ashkenazi Jewish dish popular in the Jewish diaspora particularly in the United States, consisting of lokshen, or Jewish egg noodles that are served with a ...
A bowl of Rechta in broth Noodles are used in a variety of dishes Fried misua noodles. This is a list of notable noodle dishes.Noodles are a type of staple food [1] made from some type of unleavened dough which is rolled flat and cut into one of a variety of shapes.
Chicken noodle soup: Northern Europe The primary ingredients are chicken and noodles in a chicken broth, possibly with pieces of vegetables (carrots, celery, peas, etc.). Chicken riggies: New York, United States A pasta-based dish typically consisting of chicken, rigatoni, and hot or sweet peppers in a spicy cream and tomato sauce. Cincinnati chili
The use of a roux to thicken soups is common in German cuisine. [2] The use of legumes and lentils is significant and used in several German soups, such as split pea soup . [ 2 ] Common soups in German restaurants include oxtail , beef or chicken broth with noodles, dumplings , or rice, goulash , split pea, cream of asparagus , turtle soup ...
Sheepskin is used to produce sheepskin leather products [2] and soft wool-lined clothing or coverings, including gloves, hats, slippers, footstools, automotive seat covers, baby and knee rugs and pelts. Sheepskin numnahs, saddle pads, saddle seat covers, sheepskin horse boots, tack linings and girth tubes are also made and used in equestrianism ...
Naryn can be served as a cold pasta dish (kuruk norin, or "dry" norin) or as a hot noodle soup (khul norin, or "wet" norin). [1] Homemade pasta is rolled very thinly and cut into strips 2–4 mm wide and 50–70 mm long. The noodles are cooked in plain boiling water or often in a broth of horse meat. [2] Horse meat is then shredded into the pasta.