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Mongolian cuisine predominantly consists of dairy products, meat, and animal fats. The most common rural dish is cooked mutton . In the city, steamed dumplings filled with meat—" buuz "— are popular.
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 ...
An English word meaning "fat", attested since the early 17th century. This word also exists in German with the same meaning, but it normally refers to pork fat with or without some meat in it. Steckrübeneintopf: Main course A hearty stew made from rutabagas, carrots, and potatoes. Welf pudding: Dessert
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 ...
1. Set the flour, eggs and panko in three separate shallow bowls. Season the chicken cutlets with salt and pepper. Dredge the chicken in the flour, shaking off any excess, then dip in the eggs and coat thoroughly with the panko, pressing lightly to adhere.
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Pork schnitzel is a traditional German dish that's crispy, tender and perfect for any night of the week Skip to main content. 24/7 Help. For premium support please call: 800-290-4726 more ways to ...
Süffig—a beverage that is especially light and sweet or palatable; only the latter meaning is connoted with German süffig. Tafelspitz—boiled veal or beef in broth, served with a mix of minced apples and horseradish. Weisslacker (also Bierkäse)—a type of cow's milk cheese. Wiener—a hot dog. Wiener Schnitzel—a crumbed veal cutlet.