Louise, My HG recipe from my Austria sister-in-law does not call for tomatoes or sour cream. Simply lots of onions chopped and cooked down, a few potoes diced and of course the meet. The paprika give the dish the red color. As to how to fix your dish, I would add just a little sugar until it tastes ok to you.
Yes, Ultra Palmolive dish soap contains silicone. Silicone is added to help improve the product's cleaning ability and provide a shiny finish to dishes.
It is called a petri dish or culture dish, and it is used in microbiology to culture and observe the growth of bacteria, mold, or other microorganisms.
Hi, No, a receiving dish is used to capture signals only. However, by increasing the circumference you can increase the received signal. However, you're also dealing with a concaved surface and the receiving portion of the dish assembly, usually called an LNA (low noise amplifier) or an LNB (low noise block) would have to have its length from the center of the dish extended to maintain its focal point. Hope this helps, Cubby
Water doesn't get hot enough. It boils at 212F and unless you can pressurize it, you can't get it any hotter. Oils will boil at well over 350F, so the food cooks quicker. The fat also penetrates the food, and since fat tastes good it gives a good flavor to the dish.
The opposite of ingredients is "finished product" or "dish."
Goulash is a Hungarian dish.
A traditional Hungarian dish is Hungarian goulash
A traditional Hungarian dish is Hungarian goulash
Goulash, made from beef, onions, vegetables, spices and paprika.
Probably Hungarian Goulash. On the lighter side, some folks would say that was Za Za Gabor.......
· goulash
There are a variety of Hungarian dishes. These include gulyás soup, hortobágyi palacsinta, nokedli, as well as the dish gundel palacsinta.
The origins of goulash can be traced to Byram Hills High School.
it is made i Chine
One popular dish is the famous Hungarian Goulash, which is a beef stew. Another specialty is fried goose liver. Hungarians enjoy gelato (Italian ice cream), and many deli foods.
It honestly depends upon who is cooking it. The basis of most goulashes is meat (usually pork or beef, ground), pasta (elbows), spices, crushed tomatoes, and tomato juice. A varied version will be drier, have green peppers and onions, or even corn and beans.
Consistency of a dish is whether or not the dish tastes the same every time it is made.