Sentences with phrase «traditional bread served»

The Challah is fluffy and braided traditional bread served for Shabbat dinner.

Not exact matches

Fry the balls until they are crisp and then serve them inside pita bread to create a traditional Middle Eastern falafel.

-LSB-...] New Orleans Style Bread Pudding With Whiskey Sauce For Two — Traditional New Orleans Style Bread Pudding made with French bread, milk, eggs, sugar and spices served with a rich and creamy Whiskey Sauce... -LSB-...]

Traditional New Orleans Style Bread Pudding For Two made with French bread, milk, eggs, sugar and spices served with a rich and creamy Whiskey Sauce to provide a little zing!

Then my husband's mother always made this traditional carrot pudding cake so we have to have that — i love this tradition, you can eat it instead of bread or even serve as dessert.

If you want to go traditional, serve your Hot Chicken up over a slice of white bread.

Vasilopita is a traditional Greek cake or bread served at midnight on New Year's Eve to celebrate the life of Saint Basil.

Although, as stated above, the traditional way of serve this garlicky bread is at room temperature, we sometimes switch things up a bit in North America and you will see a variation above for a hot version that calls for mozzarella cheese sprinkled and melted on the bread.

Traditional dip best served with pita bread and raw veggies.

Serve this delicious traditional Greek bean soup (fasolada) while still steaming hot with a few Kalamata olives aside and of course some crusty bread.

Serve this traditional Greek bean soup (fasolada) while still steaming hot with a few Kalamata olives and of course some village bread.

Shrikhand is a traditional, famous Indian recipe which is served with pooris (indian fried puffed bread).

Prepare this traditional tzatziki sauce for your friends and family and serve as a delicious dip with some warm pita breads aside, or as a sauce for Greek - style souvlaki.

Saganaki, a traditional Greek preparation named after the pan in which it's prepared, is best served straight from the skillet, with plenty of toasted bread for scooping up the savory tomato sauce.

Barm Brack is a traditional fruit bread / cake which is served at Halloween.

Serving traditional Austrian breads, pastries, soups, sandwiches, breakfasts and dinners, Café Vienna uses authentic Austrian recipes with only the best, all - natural ingredients.

When we started hosting our family holidays we had an unexpected conflict on what we would serve - an all white bread dressing with nuts like my Canadian grandma made or a total traditional cornbread dressing like my husband's grandmother made?

«From the chemical standpoint,» the critical difference between «efficient» native diets and diets characterized by the «displacing foods of modern commerce,» according to Dr. Price, was that «all the efficient dietaries were found to contain two to six times as high a factor of safety in the matter of bodybuilding material, as the displacing foods» (emphasis added).11 The foods that served a «bodybuilding» purpose varied substantially according to the group and location studied, but in all instances, traditional societies emphasized the most nutrient - dense land and sea animal and plant foods that could be obtained in their context, ranging from the exceptionally high - vitamin dairy products, whole rye sourdough bread and occasional meat of the isolated Swiss to the fish, cereals and sweet potatoes of Kenya's Maragoli tribe.

It has even been suggested that the long fermentation of traditional sour dough bread - making may break down a good portion of this hard - to - digest component in gluten - containing grains.3, 36 Bottom line — use caution with gluten - containing grains and when serving them to your family, be sure they are thoroughly soaked or sour leavened so those enzymes and bacteria can do what they do best!

My mom's traditional version is served with Czech dumplings, which is a bread - like side dish that gets infu...

Serve it as you would traditional hummus; it» «s delicious with pita bread.

A quick review of grain recipes from around the world will prove our point: In India, rice and lentils are fermented for at least two days before they are prepared as idli and dosas; in Africa the natives soak coarsely ground corn overnight before adding it to soups and stews and they ferment corn or millet for several days to produce a sour porridge called ogi; a similar dish made from oats was traditional among the Welsh; in some Oriental and Latin American countries rice receives a long fermentation before it is prepared; Ethiopians make their distinctive injera bread by fermenting a grain called teff for several days; Mexican corn cakes, called pozol, are fermented for several days and for as long as two weeks in banana leaves; before the introduction of commercial brewers yeast, Europeans made slow - rise breads from fermented starters; in America the pioneers were famous for their sourdough breads, pancakes and biscuits; and throughout Europe grains were soaked overnight, and for as long as several days, in water or soured milk before they were cooked and served as porridge or gruel.

Migas are a traditional food of Spain and Portugal that was originally served in the morning as breakfast using leftover bread.

Open Faced Croque Monsieur — a traditional croque monsieur sandwich, with sliced ham, Gruyere cheese, mustard and a creamy sauce served open face on soft and tender old fashioned butter bread.

Take a seat in the courtyard on a sunny day and indulge in traditional goulash served in a bowl of bread.

-LSB-...] Be adventurous and try serving a traditional Irish meal of corned beef and cabbage with a side of Irish soda bread for dinner.

It's full of cafes and restaurants that make the traditional tandeer bread in clay ovens which they serve with soft salty cow's cheese and whipped cream.

Located inside the Santa Teresa Sofitel, this high - end restaurant offers exciting dishes like eggplant gnocchi, Brazilian breads with a series of housemade spreads, fresh hearts of palm drenched in a grapefruit vinaigrette, breaded goat cheese served with a cupuacu marmalade, and a traditional Brazilian bean soup.

Warm and welcoming, the trattoria - style restaurant Basilico — overseen by an Italian chef — serves traditional Italian fare such as breaded pork loin milanese and scaloppine al limone followed by home - made desserts in Roma - sized portions.

RESTAURANTS AND BARS Warm and welcoming, the trattoria - style restaurant Basilico — overseen by an Italian chef — serves traditional Italian fare such as breaded pork loin milanese and scaloppine al limone followed by home - made desserts in Roma - sized portions.

From traditional Full English breakfast with eggs prepared however you like, to any omelette you can think of, or French toast, pancakes and waffles served with fruit, cream and maple syrup; to kippers or smoked haddock, and the chef's signature dish - eggs benedict.The continental buffet includes different fruit options, various types of cereal, luxury muesli and granola, organic yoghurts, salamis, hams and smoked salmon, a spread of cheeses and pickles, a wide choice of breads and tempting trays of croissants and Danish pastries.

Hotel offers a unique choice of accormmodation and beautiful scenery of the labor park and the city can be seen from our rooms.Cafe Berlin Western Restaurant offers a splended selection of int» l cuisine.Kempi Deli has a large selection of VALRHONA in both traditional and exotic flavors, breads, cookies, ice cream, etc.The Paulaner Brauhaus is the best German Bar & Restaurant in town serving traditional German food and freshly brewed homemade German beer, Dragon Palace Chinese Restaurant features traditional and fashionable Cantoness food and presents the highest standard service of Kempinski.

The traditional dish of ratatouille served with wonderful bread and creamy butter is a perfect example of simple yet exquisite French cuisine.

And Gossypia will hosts its own Day of the Dead celebration from October 31 through November 2, serving traditional bread and welcomes all.

Throughout the program, breads from a variety of ethnic bakeries will be served in the traditional manners adhering to specific cultures» manifestations of exchanging bread and salt, culminating with a reception featuring an array of Persian delicacies.

The Rangers» signature dog is a traditional 6/1 hot dog from Fort Worth's Classic Foods, but their newest offering is already generating headlines: the «Boomstick,» a two - foot - long, one pound Coney Island - style wiener that will be topped with shredded cheese, chili and sautéed onions served on a bun best described as «exotic bread flown in from France.»