halušky
71Fondue — Not to be confused with fondant. Dipping a cheese fondue with a long stemmed fork Fondue is a Swiss and French dish of melted cheese served in a communal pot (caquelon) over a spirit lamp (rechaud), and eaten by dipping long stemmed forks with… …
72Vada — This article is about an Indian food item. For a city in Maharashtra, India, see Vada, Thane. For the Romanian village of Vădaş, see Neaua. Vada Uzhundhu Vada Origin Alternative name(s) …
73Bonda — For the Austro Asiatic tribe dwelling in Orissa, India, see Bonda people. For their language, see Bonda language. For the village in Burkina Faso, see Bonda, Burkina Faso. Bonda Bonda Origin Place of origin …
74Coddle — For the method of cooking (generally) eggs, see coddling and coddled eggs. For the literal meaning of the word coddle , see coddle on Wiktionary. Coddle with carrots, which are not used in the traditional recipe …
75Obatzda — A plate of Obatzda, garnished with white and green onion Obatzda [ˈoːbatsdɐ] is a Bavarian cheese delicacy. It is prepared by mixing two thirds aged soft cheese, usually Camembert (Romadur or similar cheeses may be used as well) and one third… …
76St. Andrew's Day — Andrzejki redirects here. For the village, see Andrzejki, Podlaskie Voivodeship. Saint Andrew s Day St Andrew Observed by Roman Catholic Church (traditional holy day of precept) Patronal feast of Scotland …
77Saganaki — (Greek σαγανάκι, literally little frying pan) refers to various dishes prepared in Greek cuisine and is named after the single serving frying pan in which it is cooked. One popular example is an appetizer of pan seared cheese. The cheese used in… …
78Romanian cuisine — Part of a series on the Culture of Romania Topics …
79Bryndza — Infobox Cheese name = Bryndza region = Eastern Europecite web |url=http://www.cheese.com/Description.asp?Name=Bryndza |title=Cheese Description: Bryndza |accessdate=2008 06 11 |publisher=Cheese.com ] source = Sheep pasteurized = No texture =… …
80Farfel — in an aluminum tray Farfel (Yiddish: פֿאַרפֿל, farfl; from Middle High German varveln) are small pellet shaped pasta. Farfel is most prevalent in Ashkenazi Jewish cuisine. It consists of an egg noodle dough which may be cut or grated for use in… …
