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A small chocolate cake that is usually served with ice cream. Petits fours: France: A French dessert made from sponge cake cut into small cubes and coated with fondant icing; the cake is sometimes filled with marzipan or jam. Pizza cake: Canada: A savory multi-layer cake with pizza ingredients such as tomato sauce, pepperoni, and cheese ...
Kakugiri; cut into cubes. Sainome-kiri; cut into small cubes. Arare-kiri; cut into small cubes of 5 millimeters in size. Butsugiri; chunk cut, cut into chunks of 3-4 centimeters in size. Usugiri; cut into thin slices. Ran-giri; diagonal cut into pieces of 1/2 inch in size. Hitokuchi-dai-ni-kiri; cut into bite-size pieces.
Kottu, [18] is made up of paratha or wheat flour (Godamba roti), which is cut into small pieces or ribbons. [18] Then on a heated iron sheet or griddle, vegetables and onions are fried. Eggs, cooked meat, or fish are added to fried vegetables and heated for a few minutes. Finally, the pieces of cut paratha are added. These are chopped and mixed ...
Nutrition (Per tbsp): Calories: 60 Fat: 6 g (Saturated Fat: 2 g) Sodium: 90 mg Carbs: 0 g (Fiber: 0 g, Sugar: 0 g) Protein: 0 g. This brand is probably most synonymous with substitute butter, and ...
The cubes and the loaf shell are then caramelized, by brushing them with a butter and honey mixture and placing them into the oven until golden. While layering the baked cubes back into the loaf, it is filled with what one may desire, most commonly macerated fruits, toasted nuts, various flavors of syrup or whipped cream. As a finishing touch ...
A common dessert in Sri Lanka is kevum, an oil cake made with rice flour and treacle and deep-fried to a golden brown. There are many variations of kevum. Moong Kevum is a variant where mung bean flour is made into a paste and shaped like diamonds before frying. Other types of kevum include athiraha, konda kevum, athirasa, and handi kevum.
Butcher rusk is a dry biscuit broken into particles, sorted by particle size and sold to butchers and others for use as a food additive in sausage manufacture. [ 3 ] [ 4 ] Though originally made from stale bread, now called bread-rusk, a yeast -free variety called simply rusk is now more commonly used.
Cutting of milk curd into small cubes using a curd knife. In England, curds produced using rennet are referred to as junket, having a texture similar to pudding or jelly. Junket is a pudding-like dessert decorated with ingredients such as semolina, raisins, chopped nuts and other ingredients.