Search results
Results from the WOW.Com Content Network
A hot hors d'oeuvre. The recipes vary, but in general are variations on angels on horseback, made by replacing oysters with dried fruit. The majority of recipes contains a pitted date (though prunes are sometimes used, [10]) stuffed with mango chutney and wrapped in bacon. Eggplant salads and appetizers: Middle East, Arab culture
Vorschmack or forshmak (Yiddish: פאָרשמאק; from archaic German Vorschmack, "foretaste" [1] or "appetizer" [2]) is an originally East European dish made of salty minced fish or meat. Different variants of this dish are especially common in Ashkenazi Jewish and Finnish cuisine.
The term appetiser (American English: appetizer) is a synonym for hors d'oeuvre. It was first used in the United States and England simultaneously in 1860. Americans also use the term to define the first of three courses in a meal, an optional one generally set on the table before guests were seated. [12]
Tapas bar and restaurant at Plaza Mayor, Madrid. Tapas (Spanish:) are appetisers or snacks in Spanish cuisine.They can be combined to make a full meal and are served cold (such as mixed olives and cheese) or hot (such as chopitos, which are battered, fried baby squid; or patatas bravas, spicy potatoes).
The word entrée as a culinary term first appears in print around 1536 in the Petit traicté auquel verrez la maniere de faire cuisine, more widely known from a later edition titled Livre fort excellent de cuisine [b], in a collection of menus [c] at the end of the book.
This appetizer is a spicy folded omelette pancake with bits of vegetables, sometimes mixed with green onion and minced meat, made from pan fried crepes folded and cut to squares. Kue moci, the same recipe and derived from Japanese mochi, glutinous pounded rice flour filled with sweet peanut paste. Some variants are covered with sesame seeds.
A traditional Betawi and Malay dessert, prepared using pearled sago, sweet potatoes, yams, bananas, coconut milk, pandan leaves, sugar and salt. It can be served hot or cold. Bubur kacang hijau: Nationwide Green beans porridge, sweetened with sugar, and served with thick coconut milk. Bubur ketan hitam: Nationwide
Cheeses, with biscuits and butter, or a hot savory of cheese. Fresh, crystallized, and stuffed dried fruits, served with bonbons. Coffee, liqueurs, and sparkling waters.