Ad
related to: how to spell dishes
Search results
Results From The WOW.Com Content Network
Recipes and cooking times differ widely, but common ingredients include tomato, garlic, onion, courgette (zucchini), aubergine (eggplant, brinjal), capsicum (bell pepper), and some combination of leafy green herbs common to the region, such as chives or fennel.
Zensai (前菜, lit. before dish) is Japanese for an hors d'oeuvre; commonly for western dishes, ōdoburu (オードブル), which is a direct transcription of hors d'oeuvre, is used. [56] [57] [58] In Korea, banchan (반찬) is a small serving of vegetables, cereals or meats.
Recipes for eggs and cream baked in pastry containing meat, fish and fruit are referred to as Crustardes of flesh and Crustade in the 14th-century, English Cookbook, The Forme of Cury. [2] As there have been other local medieval preparations in Central Europe, from the east of France to Austria , that resemble quiche. [ 3 ]
Étouffée or etouffee (French:, English: / ˌ eɪ t uː ˈ f eɪ / AY-too-FAY) is a dish found in both Cajun and Creole cuisine typically served with shellfish over rice.The dish employs a technique known as smothering, a popular method of cooking in the Cajun and Creole areas of south Louisiana. Étouffée is most popular in New Orleans and in the Acadiana region as well as the coastal ...
A dish in gastronomy is a specific food preparation, a "distinct article or variety of food", [1] ready to eat or to be served. A dish may be served on tableware , or may be eaten in one's hands. Instructions for preparing a dish are called recipes .
Vegetables often made up part of the sauce or garnish, but entrées on meat days were always meat dishes; separate dishes of vegetables were served only as entremets. [9] On lean days, fish replaced meat and fowl in every stage of the meal. Entrées included a wide range of fish, shellfish, crustaceans, turtles, and frogs.
Ahi poke made with tuna, green onions, chili peppers, sea salt, soy sauce, sesame oil, roasted kukui nut (candlenut), and limu, served on a bed of red cabbage. According to the food historian Rachel Laudan, the present form of poke became popular around the 1970s. [2]
Preparing huaraches. Huarache (sometimes spelled guarache; [waˈɾatʃe] ⓘ) is a popular Mexican dish consisting of masa dough with smashed pinto beans placed in the center before it is given an oblong shape, fried, topped with green or red salsa, onions, potato, cilantro and any manner of protein such as ground beef or tongue, then finished with queso fresco. [1]