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A pie filled with diced rhubarb. Samosa singara, sambusac, samsa: Indian Subcontinent, Central and Western Asia, North, South and Horn of Africa: Savory A fried or baked pastry with a savory filling such as spiced potatoes, onions, peas, lentils, ground lamb or chicken, often accompanied by chutney. Saskatoon berry pie: Canada: Sweet
This is a list of notable stews.A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy.Ingredients in a stew can include any combination of vegetables, such as carrots, potatoes, beans, onions, peppers, tomatoes, etc., and frequently with meat, especially tougher meats suitable for moist, slow cooking, such as beef chuck or round.
The range features 2 cakes, the first called "Colin the Groom" is a larger than standard Colin cake (weighing just over 2 kg) with the face featuring a bow tie and top hat. [10] The bridal version – named Connie the Bride – features a lace veil, confetti and a flower posy and also weighs just over 2 kg. [ 11 ]
Gondi – a Persian Jewish dish [6] of meatballs [7] made from ground lamb, veal or chicken [6] traditionally served on Shabbat. Kibbeh – a Levantine dish [ 8 ] made of bulgur (cracked wheat), minced onions, and finely ground lean beef, lamb, goat, or camel meat with Middle Eastern spices (cinnamon, nutmeg, clove, allspice).
A chocolate cake consisting of a dense chocolate cake with a layer of apricot jam in between two halves, coated in dark chocolate icing on the top and sides Samosa: Indian subcontinent: A fried or baked pastry with a savory filling such as spiced potatoes, onions, peas, lentils, ground lamb or chicken. The size, shape and consistency may vary ...
Vegetables such as palm nuts, peanuts, cocoyam leaves, ayoyo, spinach, wild mushroom, okra, garden eggs , tomatoes, and various types of pulses are the main ingredients in Ghanaian soups and stews and in the case of pulses, may double as the main protein ingredient. Beef, pork, goat, lamb, chicken, smoked turkey, tripe, dried snails, and fried ...
Specialties cooked pod pekom include lamb, veal, and octopus. na lešo means boiled in broth or water (lamb, beef, fish) Poultry with mlinci is a popular dish in Continental Croatia Lamb (in front) and suckling pig being roasted on a roasting spit in Novalja, island of Pag. Croatian meat-based dishes include:
Acton uses the term "collops" not only for recipes made with minced cuts of beef, but also in the meaning of "veal cutlets", small round cuts of veal either fried gently in clarified butter and served with espagnole sauce or, for the "Scotch collops", dipped in egg batter and bread crumbs and fried before saucing.