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Ground Beef and Rice Skillet Dinner. This is a one-pot meal that’s on the table in 30 minutes. Simple ingredients including rice, tomatoes, bell pepper, onion, beef broth, and cheddar cheese ...
The soft yeast rolls contain some sugar, butter and eggs, and either warm water, milk, or a mix of both. The filling is a basic mix of onion, ground beef and cabbage [1] which can be made more complicated by the addition of different cheese blends, condiments and seasonings like caraway seeds.
Beignets from Haute-Savoie. Variations of fried dough can be found across cuisines internationally; however, the origin of the term beignet is specifically French. They were brought to New Orleans in the 18th century by French colonists, [10] from "the old mother country", [12] also brought by Acadians, [13] and became a large part of home-style Creole cooking.
The filling can be ground meat, cheese, chicken, or tuna. Empaná's are sold at all places that cater to eaters on the go during the day as a filling snack but mostly in the morning as a fast breakfast item. At parties often smaller sized ones are served. Falafel: Middle East Deep-fried balls of ground chickpeas or fava bean.
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Beef is the third most widely consumed meat in the world, accounting for about 25% of meat production worldwide, after pork and poultry at 38% and 30% respectively. [1] In absolute numbers, the United States , Brazil , and the People's Republic of China are the world's three largest consumers of beef.
Sarah "Sally" Everett (née Brening), originally of Sutton, is credited with adapting her family's bierock recipe into the runza and also inventing the name for the sandwich. [ 4 ] [ 12 ] [ 3 ] [ 18 ] [ 19 ] In 1949, Everett went into business selling runzas with her brother Alex [ 20 ] in Lincoln , founding the Runza restaurant chain .
Battered sausage – Savoury fried meat dish from Britain and Ireland; Bigos – Polish dish of chopped meat & sauerkraut; Boliche – Stuffed pot roast from Cuban cuisine; Bologna cake – Savory cake popular in the Southern United States; Botifarra – Catalan sausage dish; Cassoulet – Slow-cooked stew containing meat and white beans