搜索结果 “vegetable oil”
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Chivito al Plato
Chivito al Plato is a loaded steak plate with ham, cheese, egg, salad and fried potatoes.
Asado Uruguayo
Asado Uruguayo is mixed cuts of beef and sausages cooked slowly over wood embers on a parrilla.
Milanesa Napolitana
Milanesa Napolitana is breaded beef topped with tomato, ham and cheese, then baked until bubbling.
Pascualina
Pascualina is savoury greens-and-ricotta pie with whole eggs baked inside.
Pamplona de Pollo
Pamplona de Pollo is rolled chicken stuffed with cheese, peppers and ham, grilled or roasted.
Puchero Uruguayo
Puchero Uruguayo is a generous boiled dinner of beef, vegetables, pulses and broth.
Revuelto Gramajo
Revuelto Gramajo is soft scrambled eggs tossed with thin fried potatoes, ham and peas.
Polenta con Tuco
Polenta con Tuco is soft polenta served with a slow tomato-and-meat sauce.
Mishkaki ya Ng'ombe
Mishkaki ya Ng'ombe is a Tanzanian starter centred on beef cubes in the style of Dar es Salaam street grills.
Mishkaki ya Kuku
Mishkaki ya Kuku is a Tanzanian starter centred on chicken thigh in the style of coastal grill stalls.
Bhajia za Kunde
Bhajia za Kunde is a Tanzanian starter centred on black-eyed peas in the style of Swahili coast snack stalls.
Muhogo wa Kukaanga
Muhogo wa Kukaanga is a Tanzanian starter centred on cassava in the style of coastal Tanzania.
Ndizi Kaanga
Ndizi Kaanga is a Tanzanian starter centred on ripe plantains in the style of mainland and coastal home cooking.
Ugali na Nyama Choma
Ugali na Nyama Choma is a Tanzanian main course centred on maize meal and beef in the style of mainland Tanzania.
Pilau ya Kuku
Pilau ya Kuku is a Tanzanian main course centred on chicken and rice in the style of Zanzibar and coastal celebrations.
Mchuzi wa Maharage
Mchuzi wa Maharage is a Tanzanian main course centred on red kidney beans in the style of everyday family cooking.
Chipsi Mayai
Chipsi Mayai is a Tanzanian main course centred on chips and eggs in the style of Dar es Salaam and roadside cafes.
Mchicha wa Nazi
Mchicha wa Nazi is a Tanzanian main course centred on amaranth greens in the style of home kitchens and coastal tables.
Makande
Makande is a Tanzanian main course centred on maize and beans in the style of northern and mainland Tanzania.
Kachumbari na Nyama ya Kuchoma
Kachumbari na Nyama ya Kuchoma is a Tanzanian main course centred on grilled beef and kachumbari in the style of grill restaurants and family gatheri…
Mchuzi wa Dagaa
Mchuzi wa Dagaa is a Tanzanian main course centred on dried dagaa in the style of Lake Victoria and everyday markets.
Mandazi
Mandazi is a Tanzanian dessert centred on spiced dough in the style of Swahili coast and tea stalls.
Vitumbua
Vitumbua is a Tanzanian dessert centred on rice batter in the style of coastal breakfast and snack culture.
Kashata ya Karanga
Kashata ya Karanga is a Tanzanian dessert centred on peanuts and sugar in the style of street sweets and tea tables.
Mkate wa Ufuta
Mkate wa Ufuta is a Tanzanian dessert centred on sesame bread in the style of Swahili bakery traditions.
Mkate wa Maji
Mkate wa Maji is a Tanzanian dessert centred on simple batter in the style of simple home baking.
Jota
Jota is a Slovenian main course centred on jota.
Ričet
Ričet is a Slovenian main course centred on ričet.
Bograč
Bograč is a Slovenian main course centred on bograč.
Ajdovi Žganci with Cracklings
Ajdovi Žganci with Cracklings is a Slovenian main course centred on ajdovi žganci with cracklings.
Matevž
Matevž is a Slovenian main course centred on matevž.
Pražen Krompir with Roast Pork
Pražen Krompir with Roast Pork is a Slovenian main course centred on pražen krompir with roast pork.
Soška Postrv
Soška Postrv is a Slovenian main course centred on soška postrv.
Kraški Pršut with Polenta
Kraški Pršut with Polenta is a Slovenian main course centred on kraški pršut with polenta.
Beef Stroganoff
Beef Stroganoff is a Russian main course built around tender strips of beef in a savoury sour-cream sauce with onion and mushrooms.
Pelmeni
A distinctive Russian main course: small meat-filled dumplings boiled and served with butter, sour cream or vinegar.
Shchi
This Russian main course brings together cabbage soup simmered with meat or mushrooms, roots and a gently sour finish.
Solyanka
An intensely savoury, sour soup with several meats, pickles, olives and lemon define this Russian main course, Solyanka.
Golubtsy
Golubtsy is a Russian main course built around cabbage rolls filled with meat and rice and braised in tomato and sour-cream sauce.
Pozharsky Cutlets
A distinctive Russian main course: delicate minced chicken cutlets enriched with butter and coated in crisp breadcrumbs.
Kulebyaka
This Russian main course brings together an elaborate enclosed pie layered with fish or meat, rice, eggs, mushrooms and pancakes.
Buckwheat Kasha with Mushrooms
Toasted buckwheat groats cooked until separate and nutty, then combined with onions and mushrooms define this Russian main course, Buckwheat Kasha wi…
Kibbeh bil Sanieh
Kibbeh bil Sanieh is a Lebanese main defined by spiced lamb and bulgur pressed into layers around a savoury filling and baked until crisp-edged.
Moghrabieh
Moghrabieh is a Lebanese main defined by large pearl couscous cooked with chickpeas, onions, chicken and caraway-rich spices.
Shish Barak
Shish Barak is a Lebanese main defined by tiny meat-filled dumplings poached in warm yoghurt sauce with garlic and coriander.
Kafta bil Sanieh
Kafta bil Sanieh is a Lebanese main defined by parsley-rich minced meat baked with potatoes, tomatoes and onions in a family-sized tray.
Sayadieh
Sayadieh is a Lebanese main defined by spiced fish served over deeply browned onion rice with toasted nuts.
Mujadara
Mujadara is a Lebanese main defined by lentils and rice or bulgur topped generously with dark, crisp onions.
Dawood Basha
Dawood Basha is a Lebanese main defined by small spiced meatballs simmered in tomato sauce, often with pine nuts and rice.
Fasolia bi Lahme
Fasolia bi Lahme is a Lebanese main defined by white beans and tender meat simmered in a tomato-based stew scented with garlic and coriander.
Königsberger Klopse
Königsberger Klopse are tender meatballs in a creamy caper sauce with lemon.
Labskaus
Labskaus is a northern German mash of corned beef, potatoes and onions, served with beetroot, pickles, egg and herring.
Himmel und Erde
Himmel und Erde combines mashed potatoes and apples with fried onions and blood sausage.
Käsespätzle
Käsespätzle layer soft Swabian egg noodles with melted cheese and crisp fried onions.
Grünkohl mit Pinkel
Grünkohl mit Pinkel is a north-west German winter plate of slow-cooked kale with smoked sausage and pork.
Frikadellen with Potato Salad
Frikadellen are German pan-fried meat patties served with tangy potato salad.
Schnitzel Holsteiner Art
Schnitzel Holsteiner Art tops a fried veal cutlet with egg, anchovies, capers and often smoked salmon.
Schupfnudeln with Sauerkraut
Schupfnudeln are finger-shaped potato noodles pan-fried with sauerkraut and often bacon.
Tostones
Tostones are twice-fried green plantain rounds with a crisp, craggy surface and a tender centre, served hot with salt and garlic sauce.
Mariquitas
Mariquitas are paper-thin green plantain crisps, fried until brittle and commonly served with garlicky mojo.