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In Germany, soups are a popular and significant food, and many Germans eat soup at least once a week. [1] In German cuisine, it may be served as a first course or as a main course. [1] The use of a roux to thicken soups is common in German cuisine. [2] The use of legumes and lentils is significant and used in several German soups, such as split ...
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Kohlrabi leaves are edible and can be used similarly to collard greens and kale, but take longer to cook. Kohlrabi is an important part of Kashmiri cuisine, where it is called Mŏnji. It is one of the most commonly cooked vegetables, along with collard greens (haakh). It is prepared with its leaves and served with a light soup and eaten with rice.
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1. Fried Schnitzel. Traditionally made with thinly pounded pork, schnitzel is coated and fried in a crispy breading. Serve it alongside french fries, fried potatoes, spaetzle, or whatever your ...
A spicy wedding soup with bread dumplings, liver dumplings and finely sliced pancakes. Lebkuchen: Pastry/Cookie German kind of gingerbread of which the most famous originates in Nuremberg and is traditionally only available at Christmas, although tourist demand means that Lebkuchen are available in some form practically all year round ...
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The potato was introduced in the mid-17th century, soon gaining popularity and integrated into the local cuisine. Many new recipes were developed, such as Schupfnudeln, potato salad and home fries. The popular idea of traditional Swabian cuisine remains based on the stereotype of simple, hearty and uncomplicated "peasant food".