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Best: Nature’s Own Thick-Sliced White Bread. $2.97 . While the majority of the white bread brands I tried were extremely similar, the top two sit in a major league of their own.
Many sources agree that Sally Everett invented the name "runza" [18] [3] [12] although it is likely she adapted it from an existing name for the sandwich; either the krautrunz, [18] an older, different German name for the bierock, or the Low German runsa, [12] meaning "belly", alluding to the gently rounded shape of the pouch pastry.
Nut rolls are known also by many specific regional names, including: orechovník in Slovak; makowiec in Polish; potica, povitica, gibanica, orahnjača/orehnjača in Slovenian and Serbo-Croatian (walnut variant, makovnjača for variant with poppy seed, in Croatia can also be made with carob); kalács and bejgli in Hungarian; and pastiç or nokul ...
"Choose a whole grain bread to prepare the egg strata, and try a whole wheat, chickpea, or bean pasta to amp up the fiber in these dishes," Aronson says. ... This money-saving kitchen gadget helps ...
4. Jell-O Pudding Pops. Once a beloved treat of the 70s and 80s, Pudding Pops were a freezer aisle favorite that blended the creamy texture of pudding with the chill of a popsicle.
Pogača (farmers' bread) Povitica; Savijača or Štrudla with apple Orehnjača, a variety of nut roll Međimurska gibanica. Bučnica (summer squash and cottage cheese pie, can be savory or sweet) Štrukli (made with cottage cheese, sour cream and eggs, can be savory or sweet, boiled or baked)
Belokranjska povitica (English: White Carniola rolled pastry) is a Slovenian national dish. [citation needed] It was supposedly brought to the White Carniola region by the Uskoks, who were Croatian Habsburg soldiers that inhabited the areas of the eastern Adriatic area. [1] The name itself, povitica, explains the preparation.
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