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Jajang, a meat and vegetable sauce that tops noodles in the Korean-style Chinese dish Jajangmyeon. [5] Korma, an Indian sauce made with meat and/or vegetables braised in yogurt and served with rice. [6]: 24 Palaver sauce, a west African stew-like sauce containing vegetables, meat and/or seafood, and served with rice, fufu, or other starches. [7]
Born right smack on the cusp of millennial and Gen Z years (ahem, 1996), I grew up both enjoying the wonders of a digital-free world—collecting snail shells in my pocket and scraping knees on my ...
Pambazo (Spanish: ⓘ) is a Mexican dish or antojito (very similar to the torta) made with pambazo bread dipped and fried in a red guajillo pepper sauce. It is traditionally filled with papas con chorizo (potatoes with chorizo) or with papas only but there are different varieties.
torta (lit.: cake)—it has the same meaning as tortillera, referring to a lesbian woman. parcha/parchita (corruption of "parga", a female pargo) sucia (lit.: "dirty woman")—used as an ironic term of endearment among male homosexuals. traba—short of trabuco used in Argentina. trolo—used in Argentina. trucha (lit.: "trout")
Add the meat and cook it for 5 to 7 minutes, breaking the meat up with a wooden spoon. Once the meat is completely browned, add the garlic, oregano and hot red pepper flakes.
Make the pickled peppers: Place the vinegar, sugar, coriander, and salt in a small pot and heat to boiling. Stir so the sugar dissolves. Pile the sliced peppers and the onion in a jar at least 1 ...
Torta de milanesa, milanesa meat-filled torta; Tortope, chicken sope-filled torta; A few tortas have names whose connections to their fillings is less clear. The torta ahogada (meaning "drowned" torta) of Guadalajara is smothered in a red sauce. Different fillings are available and they may be mixed to create an original torta.
Francesinha (Portuguese pronunciation: [fɾɐ̃sɨˈziɲɐ] meaning little French woman [1] [2]) is a Portuguese sandwich, originally from Porto, made with layers of toasted bread and assorted hot meats such as roast, steak, wet-cured ham, linguiça, or chipolata over which sliced cheese is melted by the ladling of a near-boiling tomato-and-beer sauce called molho de francesinha []. [1]