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Pelau is a very popular rice-based dish in Trinidad and Tobago. As well as dhal and rice, rice and stewed chicken, pork, ox-tail, fish or lamb. Also popular are breadfruit oil downs and the macaroni pie, a macaroni pasta bake. Which consists of eggs and cheese, and a variety of other potential ingredients that can change according to the recipe ...
An aloo pie is a fried dumpling popular in the cuisine of Trinidad and Tobago. It is a soft, fried pastry made from flour and water, and filled with boiled, spiced and mashed potatoes ( aloo being the Hindi word for "potato") and other vegetables like green peas or chana dal (split chickpeas without their seedcoat).
In the United States during the mid-1900s, the word "spaghetti" was typically used to refer to macaroni, and spaghetti noodles were used to prepare macaroni pie during this time period. [11] An American recipe from 1870 includes grated ham as an ingredient in the dish, and also calls for the meat from squirrels, birds or wild ducks. [12]
Golden sunlight that cascades through open windows. A hot oven and the friction of bodies moving in the kitchen. The earthy-sweet aroma of curry, cinnamon and cloves in the air.
Macaroni and cheese prepared with beef A slice of timballo "French-style meat", a modern Russian version of veal Orloff. American goulash – American pasta and ground beef dish; Bacalhau à Gomes de Sá – Typical fish from Porto, Portugal; Bacalhau à Zé do Pipo – Bacalhau casserole
Melt butter in a heavy medium saucepan over medium-low heat and stir in flour. Cook roux, stirring, 3 minutes, then whisk in milk. Bring sauce to a boil, whisking constantly, then simmer, whisking ...
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