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Costa Rican cuisine is known for being mostly mild, with high reliance on fruits and vegetables. Rice and black beans are a staple of most traditional Costa Rican meals, often served three times a day. Costa Rican fare is nutritionally well rounded, and nearly always cooked from scratch from fresh ingredients. [1]
Hash (food) An order of corned beef hash for breakfast. Hash is a dish consisting of chopped meat, potatoes, and fried onions. The name is derived from French: hacher, meaning 'to chop'. [1] It originated as a way to use up leftovers. In the U.S. by the 1860s, a cheap restaurant was called a "hash house" or "hashery."
Succotash is a North American vegetable dish consisting primarily of sweet corn with lima beans or other shell beans. The name succotash is derived from the Narragansett word sahquttahhash, which means "broken corn kernels". [1] [2] Other ingredients may be added, such as onions, potatoes, turnips, tomatoes, bell peppers, corned beef, salt pork ...
Place corned beef fat side up in slow cooker, then layer carrots and potatoes around. Pour in stock; add seasoning packet and dry mustard. Cook on low for 2-3 hours, then add the cut up cabbage ...
Aztec cuisine is the cuisine of the former Aztec Empire and the Nahua peoples of the Valley of Mexico prior to European contact in 1519. The most important staple was corn ( maize ), a crop that was so important to Aztec society that it played a central part in their culture. Just like wheat in much of Europe or rice in most of East Asia, it ...
It is commonly served sliced in a corned beef sandwich. Potato-based dishes, such as "hash and hotch-potch", in which the potatoes and beef are stewed together, and "corned beef hash", where pre-boiled potatoes and corned beef are mixed with Worcestershire sauce then fried, are also made. Tinned corned beef is also used in France.
Naengmyeon (냉면; North Korean: 랭면; Raengmyŏn), "cold noodles"), This dish (or originally winter dish) consists of several varieties of thin, hand-made buckwheat noodles, and is served in a large bowl with a tangy iced broth, raw julienned vegetables and fruit, and often a boiled egg and cold cooked beef.
Potatoes that are baked with spices, peppers and curry, and then battered and deep fried. Bombay potatoes. India. Cubes of potato fried with spices. Boulangère potatoes. France. Layered thinly sliced potatoes with onion cooked in a casserole dish in stock. [4] Bonda.