пченка

пченка

This cereal grain was brought from the American Indians to Europe by the early colonists. As soon as it is picked, the corn's sugar begins to convert into starch. For this reason, the corn should be eaten very soon after it is picked.

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тосирана пченка

제빵; 쿠키

Ужинка храна направена од печени или пржени длабоко пченка.

пченка ореви

제빵; 쿠키

Ужинка храна направена од печени или пржени длабоко пченка.

ориз

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Besides long-grain, there's medium- and short-grain rice, which has a shorter, fatter kernel. The shorter grains stick together when cooked, which is why they are used to make ...

кафеав ориз

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This is the entire rice grain minus only the inedible husk. The nutritious, high-fiber bran coating gives it its distinctive light tan color and nut-like flavor. The presence of ...

кускус

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Granular semolina. (Semolina is a coarsely ground wheat flour.) It may be cooked and served with milk as a porridge. Also served with a dressing as a salad or sweetened and used ...

овес

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Oat bran is created from the outer layer of oat groats and is usually sold as a hot cereal. Oat groats are whole-oat kernels, which are cooked like rice. Rolled oats are heated ...

лазања

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A wide, flat pasta noodle with a ruffled or plain edge. Also a dish prepared using the lasagna noodle with various cheeses, and a tomato sauce. A meat is sometimes included. The ...

макарони

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A noodle made from semolina and water. Most are tube-shaped, but twists and ribbons are available too. Popular tube shapes are: elbow (short, curved), mostaccioli (large, ...