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Croutons atop a salad. A crouton (/ ˈ k r uː t ɒ n /) is a piece of toasted or fried bread, normally cubed and seasoned. Croutons are used to add texture and flavor to salads [1] —notably the Caesar salad [2] — as an accompaniment to soups and stews, [1] or eaten as a snack food. [citation needed]
Lettuce with croutons, duck gesiers (gizzards), walnut and a vinaigrette dressing made with walnut oil. Phla mu Thailand: Meat salad A spicy Thai salad of grilled pork, lemongrass, mint, culantro and shallots, with a dressing of lime juice, sweet chilli paste (nam phrik phao), fish sauce, pounded garlic and bird's eye chili. Pittsburgh salad
Shkedei marak (Hebrew: שקדי מרק, lit. 'soup almonds'), known as mandlakh (Yiddish: מאַנדלאַך or מאַנדלעך, lit. 'little almonds') in Yiddish, or as "soup mandels" or "soup nuts" in the United States, [1] [2] is an Israeli food product consisting of crisp mini crouton used as a soup accompaniment. [3]
Popular brand names include Belvedere, Chopin, Sobieski, Luksusowa, Absolwent, Żubrówka, Wyborowa, Biała Dama, Polonaise, Żołądkowa Gorzka, Starka, Krupnik, Siwucha and Ultimat. Wine ( wino ) Wściekły pies ( mad dog ) – shot drink made from vodka, raspberry or blackcurrant syrup, and tabasco sauce
This is a list of American foods and dishes where few actually originated from America but have become a national favorite. There are a few foods that predate colonization, and the European colonization of the Americas brought about the introduction of many new ingredients and cooking styles.
The dish was introduced to the United States in 1861 at the New York restaurant of Henri Mouquin. [13] More papers in Britain began giving recipes described as "French onion soup" in the 1880s, but the cooking liquid was either milk or water thickened with flour, and no cheese, crouton or gratinating was specified. [ 14 ]
Soups commonly found in Czech restaurants are beef, chicken or vegetable broth with noodles—optionally served with liver or nutmeg dumplings; garlic soup (česnečka) with croutons—optionally served with minced sausage, raw egg, or cheese; and cabbage soup (zelňačka) made from sauerkraut—sometimes served with minced sausage.
Knödel (German: [ˈknøːdl̩] ⓘ; sg. and pl.) or Klöße (German: [ˈkløːsə] ⓘ; sg.: Kloß) are boiled dumplings [1] commonly found in Central European and East European cuisine.