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Nikujaga (肉じゃが, lit. 'meat [and] potatoes' [a]) is a Japanese dish of meat, potatoes, and onions stewed in dashi, soy sauce, mirin, and sugar, sometimes with ito konnyaku and vegetables like carrots. [1] Nikujaga is a kind of nimono. It is usually boiled until most of the liquid has been reduced. [2]
Stovies (also stovy tatties, stoved potatoes, stovers or stovocks) [1] [2] [3] is a Scottish dish based on potatoes. Recipes and ingredients vary widely but the dish contains potatoes, fat, usually onions [1] and often pieces of meat. [1] [2] In some versions, other vegetables may be added. [4]
Dimlama or dymdama, is a Turkic and Uzbek (or-more broadly-Central Asian) stew made with various combinations of meat, potatoes, onions, vegetables, and sometimes fruits. Meat (lamb or sometimes veal or beef) and vegetables are cut into large pieces and placed in layers in a tightly sealed pot to simmer slowly in their own juices. Vegetables ...
Kosher rules forbid consuming meat and dairy within the same meal, but with 8 nights of celebrating, you can surely find time to enjoy these sweet treats. Speaking of, let’s talk dinners.
Potatoes with meat, usually lamb or mutton, in a stew-like gravy. Aloo pie: Trinidad and Tobago: A soft, calzone-shaped pie filled with boiled, spiced and mashed potatoes and other vegetables like green peas or chana dal, and fried. Aloo posto: West Bengal, India: Poppy seed paste and potato pieces cooked together with mustard oil and dry black ...
Preserved food in Mason jars. Home canning or bottling, also known colloquially as putting up or processing, is the process of preserving foods, in particular, fruits, vegetables, and meats, by packing them into glass jars and then heating the jars to create a vacuum seal and kill the organisms that would create spoilage.
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Using a vegetable brush, thoroughly scrub the potatoes to remove dirt from the skins. Rinse the soaked potatoes under cool running water, then use a paper towel or clean kitchen towel to pat the ...