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1. Make the Vinaigrette: In a small bowl, combine the horseradish, lime juice, fish sauce, brown sugar and olive oil and season with salt and pepper.
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Cut the cantaloupe into large chunks and purée in ?a food processor. You should have about 2 1/4 cups ?(18 fl oz) of purée. Transfer the puréed cantaloupe to a bowl or measuring pitcher with a pouring spout. Add the simple syrup until the cantaloupe tastes quite sweet. Now dribble in the Campari until you can detect its flavor.
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Fresh pastry is rolled out, filled and sealed, then cooked over a griddle. Fillings include spinach, beyaz peynir, minced meat, egg and other foodstuffs. Gundain: Tibet: A pastry in Tibetan cuisine made from barley grain and yeast (fermented into a light barley beer), with tsampa, dry curd cheese, wild ginseng and brown sugar. [36]
These are prepared either as a creole or curry dish, and served with a wide choice of local pepper sauces. On hot days, locals enjoy ice cream, snow cones (served in various colours, flavours and shapes, often sweetened with condensed milk), ice pops, kulfi, freezies, sucker bag, coconut slushies, coconut water, and fresh coconut jelly.
A cake that is prepared using applesauce, flour, and sugar as primary ingredients. Aranygaluska: Hungary: A cake with yeasty dough and vanilla custard. Babka: Poland and Ukraine: A sweet braided cake originating in the Jewish community. Babka Wielkanocna: Poland: An Easter cake with icing. Ballokume [3] Albania: A cake made with corn flour ...