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Gyūdon (牛丼, "beef bowl"), also known as gyūmeshi (牛飯 or 牛めし, "beef [and] rice"), is a Japanese dish consisting of a bowl of rice topped with beef and onion, simmered in a mildly sweet sauce flavored with dashi (fish and seaweed stock), soy sauce and mirin (sweet rice wine).
Hōtō (ほうとう) is a noodle soup and popular regional dish originating from Yamanashi, Japan made by stewing flat udon noodles and vegetables in miso soup.Though hōtō is commonly recognized as a variant of udon, locals do not consider it to be an udon dish because the dough is prepared in the style of dumplings rather than noodles.
A serving of biscuits and gravy, accompanied by home fries. Biscuits and gravy is a popular breakfast dish in the United States, especially in the south. [1] The dish consists of soft dough biscuits covered in white gravy (sawmill gravy), [2] made from the drippings of cooked pork sausage, flour, milk, and often (but not always) bits of sausage, bacon, ground beef, or other meat.
This recipe features wild rice and apricot stuffing tucked inside a tender pork roast. The recipe for these tangy lemon bars comes from my cousin Bernice, a farmer's wife famous for cooking up feasts.
Udon (うどん or 饂飩) is a thick noodle made from wheat flour, used in Japanese cuisine.There are a variety of ways it is prepared and served. Its simplest form is in a soup as kake udon with a mild broth called kakejiru made from dashi, soy sauce, and mirin.
Chicken Tortilla Soup. You'll need rotisserie chicken, jalapeños, chili powder, diced tomatoes and a handful of other pantry ingredients to make this delicious savory soup.
Soto mi – spicy noodle soup dish it can be made of beef, chicken, or offals such as skin, cartilage, and tendons of cow's trotters, or tripes. A combination of either noodle or rice vermicelli along with slices of tomato, boiled potato, hard-boiled egg, cabbages, peanut, bean sprout, and beef, offal, or chicken meat are added.
Fattier cuts of beef and pork, as well as chicken, squirrel, [6] rabbit, [7] turkey necks, [8] wild pig, and duck lend themselves more easily to the making of the gravy, while venison and leaner cuts of beef and pork are more difficult to make tender, but can be helped by adding andouille sausage or cured pork tasso to the dish during the ...