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Pasta is a weeknight staple for a reason. Actually, make that four: It’s easy to prepare, quick-cooking (once the water finally boils, that is), kid-friendly and oh so comforting. What’s even ...
noodle dish a noodle dish with a similar recipe to paella, usually made with seafood and fish, and optionally served with alioli sauce (garlic and olive oil sauce). Gachas ("porridge") Andalusia: staple dish an ancestral basic dish from central and southern Spain. Its main ingredients are flour, water, olive oil, garlic and salt. Gambas al ajillo
Buffalo sauce – American dish of spicy chicken wings; Cincinnati chili – Spiced meat sauce used as a topping for spaghetti; Coffee sauce – Culinary sauce that includes coffee; Comeback sauce – Sauce for fried food from Mississippi; Coney sauce – American fast food item [59] Cranberry sauce – Sauce or relish made from cranberries
[27] [28] [29] Almodrote (a formerly popular sauce preparation out of vogue since the late 17th century) was a Sephardic recipe in origin. [30] The history of cookbooks in Spain can be traced back to works such as the Llibre de Sent Soví (1324) and Ruperto de Nola's Llibre de Coch (1520), [31] both written in the Catalan language.
A chimichanga with rice. This is a list of tortilla-based dishes and foods that use the tortilla as a primary ingredient. A tortilla is a type of soft, thin flatbread made from finely ground corn or wheat flour that comes from Mexico and Central America and traditionally cooked on a comal (cookware).
Heat the oil in a 2-quart saucepan over medium heat. Add the garlic and cook until it's tender, stirring often. Stir the sauce, wine, parsley and clams and juice in the saucepan. Reduce the heat ...
Roux is used in three of the five mother sauces of classic French cooking: béchamel sauce, velouté sauce, and espagnole sauce. [4] Roux may be made with any edible fat. For meat gravies, fat rendered from meat is often used. In regional American cuisine, bacon is sometimes rendered to produce fat
Mayonnaise, in the chapter on cold sauces, was described as a mother sauce for cold sauces, and compared to Espagnole and Velouté. [ 50 ] The 1907 English edition of Le guide culinaire , A Guide to Modern Cookery , listed fewer "basic sauces", including Hollandaise alongside espagnole, "half glaze" (demi glace), velouté, allemande, béchamel ...