Search results
Results from the WOW.Com Content Network
The basic ingredients of Sephardic Sabbath stews were Whole grains, meat, beans, potatoes, but the exact recipe varied from place to place and season to season. [1] After the Reconquista and expulsion, Jewish conversos in Spain hid their hamin pots under the fire embers to avoid persecution and exposure of Jewish practices, leading to the name ...
A Sunday roast or roast dinner is a traditional meal of British origin.Although it can be consumed throughout the week, it is traditionally consumed on Sunday.It consists of roasted meat, roasted potatoes or mashed potatoes, and accompaniments such as Yorkshire pudding, stuffing, gravy, and condiments such as apple sauce, mint sauce, or redcurrant sauce.
Mormon foodways encompass the traditional food and drink surrounding the religious and social practices of members of the Church of Jesus Christ of Latter-day Saints (LDS Church) and other churches in the Latter Day Saint movement, colloquially referred to as Mormons. The Word of Wisdom prohibits Mormons from consuming alcohol, coffee, and tea.
The research also indicates that replacing 1 serving of processed red meat with 1 serving of nuts and legumes, such as beans and peas, each day can reduce the risk of dementia. The study authors ...
Shabbat meals or Shabbos meals (Hebrew: סעודות שבת, romanized: Seudot Shabbat, Seudoys Shabbos) are the three meals eaten by Shabbat -observant Jews, the first on Friday night, the second on Saturday day, and the third late on Saturday afternoon. The Hebrew word for meal is seudah, with the plural version being seudos or seudot, thus ...
Christmas pudding is sweet, dried-fruit pudding traditionally served as part of Christmas dinner in Britain and other countries to which the tradition has been exported. It has its origins in medieval England, with early recipes making use of dried fruit, suet, breadcrumbs, flour, eggs and spice, along with liquid such as milk or fortified wine.
Red beans and rice is an emblematic dish of Louisiana Creole cuisine (not originally of Cajun cuisine) traditionally made on Mondays with kidney beans, [1] vegetables (bell pepper, onion, and celery), spices (thyme, cayenne pepper, and bay leaf) and pork bones as left over from Sunday dinner, cooked together slowly in a pot and served over rice. [2]
Early official slogans for the company included "North America's Hospitality Dish" (from 1956) and "We fix Sunday dinner seven nights a week". [117] [118] The "finger lickin' good" slogan was used from 1956 and went on to become one of the best-known slogans of the 20th century. [119] The trademark expired in the US in 2006. [120]