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Beef and broccoli - American Chinese dish. [1] Broccoli-cheddar soup [2] - with or without ham; Broccoli muffins; Broccoli quiche; Salad - raw broccoli is a common ingredient both in green, vegetable salads and pasta salads. Steamed broccoli - a popular way to cook broccoli so it retains its vitamins and non-mineral nutrients. Served as a side ...
Martha Stewart's Salmon Salad with Sugar Snap Peas, Eggs and Potatoes by Martha Stewart This fresh, protein-packed salad features seared ssalmon, jammy eggs, baby potatoes and snap peas.
Glass noodles were introduced to Samoa by Cantonese agricultural workers in the early 1900s where they became known as "lialia", a Samoan word meaning "to twirl", after the method of twirling the noodles around chopsticks when eating. A popular dish called sapasui (transliteration of the Cantonese chop suey) is common fare at social gatherings ...
An American dish of elbow macaroni, ground beef, tomato sauce, seasonings, and sometimes grated cheese. [1] American goulash: Multiple Midwestern United States and Southern United States: A dish that is similar to American chop suey, consisting of pasta (such as macaroni or egg noodles), ground beef, tomatoes or tomato sauce, and seasonings ...
Sauté chopped broccoli rabe, baby kale and garlic, then stuff into the dough balls with a generous cube of provolone cheese. Seal them up, brush with olive oil and bake until cooked through.
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Chopped garlic and onion with salt, sugar, soy sauce, ang ciu Chinese cooking wine and oyster sauce are added for flavour. The liquid sauces are thickened using corn starch. [3] Cap cai can be made as a vegetarian dish, or mixed with meats such as chicken, liver or gizzard, beef, fish, shrimp or cuttlefish, and slices of beef or fish bakso ...
Chop suey (usually pronounced / ˈ tʃ ɒ p ˈ s uː i /) is a dish from American Chinese cuisine and other forms of overseas Chinese cuisine, generally consisting of meat (usually chicken, pork, beef, shrimp or fish) and eggs, cooked quickly with vegetables such as bean sprouts, cabbage, and celery, and bound in a starch-thickened sauce.