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Naporitan or Napolitan (Japanese: ナポリタン) is a popular Japanese itameshi pasta dish. The dish consists of soft-cooked spaghetti, tomato ketchup, onion, button mushrooms, green peppers, sausage, bacon and optionally Tabasco sauce. Naporitan is claimed to be from Yokohama. [1]
Moules-frites – Famous Belgian dish of mussels and fries; Namasu – Japanese dish of thinly sliced uncooked vegetables and seafood; New England clam bake – Communal dining tradition from New England, method of cooking shellfish; Paella – Rice dish from the Valencian Community, Spain, with mussels, shrimp, and fish
NUTRITION: (Per 2 Tbsp Serving): CALORIES: 70 FAT: 6 g (Saturated Fat: 1 g) SODIUM: 370 mg CARBS: 4 g (Fiber: 0 g, Sugar: 3 g) PROTEIN: 0 g. This dressing looks like a close cousin of Kraft. The ...
Italian salad dressing was served in Kansas City, Missouri, at the Wishbone Restaurant beginning in 1948. The Wishbone was opened in 1945 by Phillip Sollomi along with his mother, Lena. [8] The Italian dressing served at the Wishbone was based on a recipe from Lena Sollomi's Sicilian family which was a blend of oil, vinegar, herbs, and spices. [8]
In a large enameled cast-iron casserole, heat the oil. Add the pancetta and cook over moderately low heat until crisp, 5 minutes. Add the onion, celery, fennel and garlic and cook, stirring, until ...
In other recipes, the shrimp are boiled first and then marinated in alcohol. [7] [8] Dynamite roll: Canada: A Western-style sushi, common in Western Canada. Usually contains a piece of prawn tempura and masago (capelin roe), with vegetables like radish sprouts, avocado and/or cucumber, as well as Japanese mayonnaise. Ebi furai: Japan
Arcuatula senhousia (= Musculista senhousia), commonly known as the Asian date mussel, Asian mussel or bag mussel, is a small saltwater mussel, a marine bivalve mollusk species in the family Mytilidae, the mussels.