Synonymer & Anagram | Engelska ordet CASSEROLE

Exempel på hur man kan använda CASSEROLE i en mening

• In 1960, Lewisville became the corporate headquarters of Idahoan Foods, a producer of dehydrated potato products such as instant mashed potatoes, potato casserole, and hash browns.
• Traditionally, the dish is cooked in an earthenware pot, which Jane Grigson notes is correctly called a cassole or toupin; she adds that any earthenware or stoneware casserole will do, "provided it is deep and wide".
• The ham is served with beetroot-carrot-potato-salad called rosolli, mushroom salad and casserole (laatikko) made with swede, carrot or potato or all three kind of casseroles, occasionally also a liver casserole.
• Early casserole recipes consisted of rice that was pounded, pressed, and filled with a savoury mixture of meats such as chicken or sweetbread.
• Potato porridge and lingonberry broth cooked from barley flour, as well as a sweetened potato casserole and meat sauce, were named the traditional food of the Loppi parish in the 1980s.
• In the 1980s, Pälkäne's traditional parish dishes were called local sweetened potato casserole called tuuvinki, salted bream, slowly smoked meat, Tavastian limppu bread called varikoinen, sweet sahti, and plum kissel.
• Other items prepared include viili (a sour yogurt), Karelian pasty (karjalanpiirakka), Karelian hot pot (karjalanpaisti), salmon-potato casserole (lohiperunalaatikko), pulla (sweet cardamon bread), salted fish (suolakala), rice pudding (riisipuuro), fish soup (kalakeitto), pea soup (hernekeitto) and Vienna sausage (nakki).
• Among traditional dishes, the best known are a pork, turnip and millet casserole called bujta repa and a layered pastry called prekmurska gibanica.
• Vivien Swan identified pottery from various sites on Scotland's Antonine Wall, built by the Numidian governor of Roman Britain, Quintus Lollius Urbicus, of a North African style, one being a casserole dish that may have been a precursor to the modern tajine.
• Noodle kugel, also known as lokshen kugel, is an Ashkenazi Jewish casserole, side dish and popular variety of kugel made with lokshen noodles and either a variety of dairy or pareve ingredients.
• Frito pie can be prepared in a casserole dish, but an alternate preparation can be in a single-serve Fritos-type corn chip bag with various ingredients as toppings.
• It is a mix of sliced potatoes, sliced onions, cubed mutton, beef, and pork which have been marinated overnight in Alsatian white wine and juniper berries and slow-cooked in a bread-dough sealed ceramic casserole dish.
• Because of its uniquely small size and a taste sweeter than that of a common onion, it has also been used in dishes ranging from mid-20th-century American casserole dishes such as succotash to sweetly flavored onion relishes in Indian cuisine.
• Jugging is the process of stewing whole animals, mainly game or fish, for an extended period in a tightly covered container such as a casserole or an earthenware jug.
• Potato kugel is typically made in a large casserole dish, although it is also sometimes prepared in individual ramekins.
• Other traditional Assyrian specialities include tepsi (a casserole made in layers of fried potato, fried eggplant, fried green peppers, fried onions, meat, and tomatoes drenched in a tomato sauce and baked in the oven, not unlike the Levantine version of moussaka), shamakhshi (fried rolled eggplant stuffed with ground beef in tomato sauce), dolma (rice and tomato sauce stuffed in grape leaves, cabbage, various peppers, zucchini, and eggplant), masgouf (fish spiced with olive oil, salt, and turmeric, topped with tomatoes, potatoes, and onions, then oven-baked) and lahmacun (flatbread topped with ground beef, tomato paste, spices, and onions).
• Some of the most renowned Cantabrian dishes are hake in green sauce (merluza en salsa verde), squid with onions (maganos encebollados) and cuttlefish in its ink sauce (cachon en su tinta), and clam casserole.
• Common dinnerware shapes were mugs, cups, tumblers, plates, bowls (covered and uncovered), tureens, casserole dishes, trays, teapots, and pitchers.
• Tuna casserole is popular to take to potlucks, and may be taken to the home of someone who is sick or going through bereavement as a gesture of kindness.
• The cuisine is typical of much of Anatolia, including a particularly renowned rice-based dolma, wheat soup keshkek, fruit syrup (pekmez), a dry egg-noodle erişte, spice-cured beef pastırma, roasted chick peas leblebi, a round loaf called Okkalık, and, of course, a local kebab, which is a meat-and-vegetable casserole.

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