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Oille – a French potée or soup believed to be the forerunner of pot-au-feu composed of various meats and vegetables. [2] Potée; Ragout. Ragout fin – its origin in France is not confirmed but the dish is also known in Germany as Würzfleisch, although use of the French name is more common nowadays.
This bakery, which served Viennese specialities including the Kipferl and the Vienna loaf, quickly became popular and inspired French imitators (and the concept, if not the term, viennoiserie, a 20th-century term for supposedly Vienna-style pastries). The French version of the Kipferl was named for its crescent (croissant) shape. Croline
Green beans, potatoes, bacon and onions. Bourou-Bourou: Greece Potage Vegetable and pasta: Bread soup: Germany: Bread Stale bread in a broth: Brenebon: The Netherlands and Indonesia: Beans Kidney bean soup served in pig's trotters broth, spiced with shallot, garlic, salt, sugar, pepper, nutmeg and clove. Mixed with chopped green beans, celery ...
The Tarbais bean is a local variety of the bean Phaseolus vulgaris from the south-west of France. It is a product of terroir , whose production area lies mainly within the Hautes-Pyrénées , but also in some municipalities of Gers , Haute-Garonne and Pyrénées-Atlantiques .
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.
Made of pavlaka, a dairy product that is produced by souring heavy cream and hot chili peppers, with salt and other spices. Vinegret: Russia: Vegetable salad Diced boiled vegetables (beet roots, potatoes, carrots), chopped onions, and sauerkraut or pickled cucumbers. [33] [34] [35] Other ingredients, such as green peas or beans, are sometimes ...
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Filled, usually with red bean paste, or with white beans, sesame, or chestnut. Appam "hoppers" Varies widely India Indonesia Sri Lanka: Bowl-shaped thin pancakes, made of fermented rice flour, shaped via cooking utensil, neutral taste, served usually with spicy condiment or curry, for breakfast or dinner. Apple bread: Wheat germ bread Taiwan