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This is a list of notable breakfast foods from A to Z. Breakfast is the meal taken after rising from a night's sleep, most often eaten in the early morning before undertaking a day's work. Among English speakers, breakfast can be used to refer to this meal or to refer to a meal composed of traditional breakfast foods such as eggs and much more.
a noodle dish with a similar recipe to paella, usually made with seafood and fish, and optionally served with alioli sauce (garlic and olive oil sauce). Gachas ("porridge") Andalusia: staple dish an ancestral basic dish from central and southern Spain. Its main ingredients are flour, water, olive oil, garlic and salt. Gambas al ajillo everywhere
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Algerian breakfast foods. Due to Algeria's history of having been a colony of France, breakfast in Algeria is heavily influenced by French cuisine and most commonly consists of café au lait or espresso along with a sweet pastry (some common examples are croissants, mille-feuilles, pain au chocolats known as "petits pains", etc.) or some kind of traditional bread with a date filling or jam ...
Assorted brunch foods. This is a list of brunch foods and dishes. Brunch is a combination of breakfast and lunch eaten usually during the late morning but it can extend to as late as 2 pm and 8 pm on the East Coast, although some restaurants may extend the hours to a later time. [1] [2] The word is a portmanteau of breakfast and lunch. [3]
Platter of cocido madrileño, a traditional and emblematic part of Madrid cuisine, featuring two of three traditional servings. The cuisine of the Community of Madrid is an amalgamation of the cuisines of various regions of Spain developed, in part, by mass migration to the capital city starting during the reign of King Felipe II.
Merienda is a light meal [1] in southern Europe, particularly Spain (merenda in Galician, berenar in Catalan), Portugal (lanche or merenda) and Italy (merenda), whence the word spread to Serbo-Croatian in, according to dictionaries, the Venetian dialectal format marenda, [2] [3] [4] and was popularised thoughout all of former Yugoslavia as an ...
The most common legume in Asturian cuisine is beans ("fabes"), the main element in the iconic fabada stew, one of the most well-known Asturian dishes, apart from other dishes such as beans and clams (fabes con amasueles). Another rich stew is pote asturianu, with cabbage, potatoes, beans and pork products.