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Haggis pakoras may be served with a dipping sauce made of chopped tomatoes, ketchup, cayenne, paprika, chili sauce, lemon juice and beef stock. [12] They may also be served with a creamy yogurt sauce. [13] Haggis pakoras may also be made from vegetarian haggis, and may be served with mango chutney in place of the dipping sauce. [8]
Spaghetti napolitan, an itameshi dish that's also often referred to as "Japanese ketchup spaghetti," uses ketchup in the pasta sauce, alongside either soy sauce or Worcestershire.
1-2 tbsp hot sauce. Instructions. Black eyed peas: Sort beans and soak them overnight (see notes). Drain off the soaking water and pour the peas into a pot, covering them with water and leaving ...
MacSween's vegetarian haggis brand. Macsween Haggis for Marks and Spencer Collections Whisky Cream Sauce. Macsween of Edinburgh is a Scottish company, known for making haggis. [1] Macsween is a family company [2] established as a butchers shop in Bruntsfield in Edinburgh, opened by Charlie and Jean Macsween in the 1950s.
Maybe you don't give much thought to the sauce when you grab a burger, chicken nuggets, or a fast food sandwich, but specialty sauces can be the difference between a delicious meal and one that's ...
The trademark Mumbo name was first used by Argia B. Collins Sr., for use in connection with a barbecue sauce he developed for his Chicago restaurant. [4] Since at least as early as 1950, Mr. Collins and his business used this trademark, and his successor-in-interest, Select Brands, LLC, registered the trademark with the U.S. Patent and Trademark Office on May 25, 1999, Registration No ...
Chicken cutlets get so much flavor from a sauce made with coconut milk, brown sugar, curry paste and lime juice. The sauce is lively and has a hint of heat, which is so nice for a winter meal.
The English term head cheese is a calque derived from the Dutch word hoofdkaas, which literally translates to ' head cheese '. [4] The term hoofdkaas can be divided into hoofd (' head ') originating from the animal heads commonly used to prepare the dish, and kaas (' cheese ') describing the texture, which resembles that of cheese.
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