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Like other edible non-muscle from animal carcasses, sweetbreads may be categorized as offal, "fancy meat", or "variety meat". [ 4 ] : 4,23 Various other glands used as food may also sometimes be called "sweetbreads", including the parotid gland ("cheek" or "ear" sweetbread), the sublingual glands ("tongue" sweetbreads or "throat bread") as well ...
Pain d'épices – French quick bread; Pan de coco – Philippine sweet bread; Pan de muerto – Mexican pastry; Pan de regla – Philippine bread with a red bread pudding filling; Pan de Pascua – Chilean cake associated with Christmas; Pan dulce – General name for a wide variety of Hispanic pastries [23] Pandoro – Italian sweet bread [24]
A common cuisine eaten in most former Spanish territories in Latin America and the Philippines, prepared using strong (high protein) flour, water, sugar, eggs, mother dough and a kind of reduced pork lard named saïm. In Ibiza there is a sweet called greixonera made with ensaimada pieces left over from the day before. [33] Fa gao: China
Pan dulce, literally meaning "sweet bread", is the general name for a variety of Mexican pastries. They are inexpensive treats and are consumed at breakfast , merienda , or dinner . The pastries originated in Mexico following the introduction of wheat during the Spanish conquest of the Americas and developed into many varieties thanks to French ...
Its variants are widespread in former Spanish colonies. Cascaron: Philippines: A variant of buñuelo from the Philippines made with ground glutinous rice and coconut milk. Usually eaten on skewers. Çäkçäk: Tatarstan, Bashkortostan A sweet made from unleavened dough cut and rolled into hazelnut-sized balls, which are then deep-fried in oil.
The Uruguayan barbecue, asado, is one of the most exquisite and famous in the world. A sweet paste, Dulce de Leche is the national obsession, used to fill cookies, cakes, pancakes, milhojas, and alfajores. The base of the country's diet is meat and animal products: primarily beef but also chicken, lamb, pig, and sometimes fish.
Brioche – Type of French pastry; Canelé – French rum and vanilla pastry; Chouquette – Petits fours originating in France; Coussin de Lyon – Sweet pastry specialty of Lyon, France; Croissant – Crescent-shaped viennoiserie pastry; Croquembouche – French dessert; Croustade – Culinary term for a crust or pie-crust of any type
It is sweet and the texture is smooth and soft. Braciolone: Itay, Sicily, and Louisiana: An Italian roulade meat dish consisting of braised beef, veal or pork that is filled with cheese, salami, hard-boiled eggs and breadcrumbs and then rolled. [1] [2] [3] It has been described as a large-sized braciola-style dish.