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  2. List of rice dishes - Wikipedia

    en.wikipedia.org/wiki/List_of_rice_dishes

    It is made with galapong (or glutinous rice flour), coconut milk, sugar, and water. Sandige: India: Deep fried meal accompaniment made with rice, sago and ash gourd Sapin-sapin: Philippines: A layered glutinous rice and coconut dessert in Philippine cuisine. It is made from rice flour, coconut milk, sugar, water, flavoring and coloring. Satti Sorru

  3. List of condiments - Wikipedia

    en.wikipedia.org/wiki/List_of_condiments

    Ketchup and mustard on fries Various grades of U.S. maple syrup. A condiment is a supplemental food (such as a sauce or powder) that is added to some foods to impart a particular flavor, enhance their flavor, [1] or, in some cultures, to complement the dish, but that cannot stand alone as a dish.

  4. Rice flour - Wikipedia

    en.wikipedia.org/wiki/Rice_flour

    Usually, "rice flour" refers to dry-milled rice flour (Korean: 건식 쌀가루, romanized: geonsik ssal-garu), which can be stored on a shelf. In Korea, wet-milled rice flour (Korean: 습식 쌀가루, romanized: seupsik ssal-garu) is made from rice that was soaked in water, drained, ground using a stone-mill, and then optionally sifted. [4]

  5. New Year's tradition to eat 12 grapes or black-eyed peas for luck

    www.aol.com/news/years-tradition-eat-12-grapes...

    1 smoked turkey leg for seasoning. 1 tablespoon salt. ... Start cooking rice with the instructions below after about 1-2 hours of cooking the peas. ... 3/4 cup all-purpose flour. 1/4 cup yellow ...

  6. Seasonings and Spices for Beginner Cooks - AOL

    www.aol.com/seasonings-spices-beginner-cooks...

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  7. List of Indian dishes - Wikipedia

    en.wikipedia.org/wiki/List_of_Indian_dishes

    It is made by boiling the rice flour in water with seasoning, subtle in taste and accompanied by oil and methi masala. Thepla: A signature Gujarati snack which is a parantha with seasoning, made from wheat flour, this dish is generally accompanied by condiments like pickles, green chillies, etc.

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