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It is made from lamb chops or veal, onions, tarragon leaves, unripe cherry plums or tkemali (cherry plum sauce), dry white wine, mixed fresh herbs (parsley, mint, dill, coriander), onion, garlic, and salt. [5] Chakapuli can also be made with beef or mushrooms instead of lamb. [6]
Plum sauce is a viscous, light-brown sweet and sour condiment. It is used in Cantonese cuisine as a dip for deep-fried dishes, such as spring rolls, noodles, deep-fried chicken balls and roast duck. It is made from sweet plums or other fruit such as peach, pineapple or apricot, along with sugar, vinegar, salt, ginger and chili peppers. [1] [2]
Anchovy essence – Spiced fish sauce; Avgolemono – Egg-lemon sauce or soup; Avocado sauce – Sauce prepared using avocado as a primary ingredient; Barbecue sauce – Sauce used as a marinade, basting, topping, or condiment [1]
The tender grains absorb a tomato broth and aromatic spices, their flavor melding with chickpeas plus stewed chicken, beef, mutton or lamb. Serve with lemon wedges and a hunk of kesra bread. Chupe ...
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Sweet and sour bid-bid (Pacific tenpounder) ballsSweet and sour dishes, sauces, and cooking methods have a long history in China. One of the earliest recordings of sweet and sour may come from Shaowei Yanshi Dan (traditional Chinese: 燒尾宴食單; simplified Chinese: 烧尾宴食单; pinyin: shāowěi yànshí dān), [2] a menu of the food served in Tang dynasty (618–907) "Shaowei banquet ...
Get the Recipe. Dolmas (Stuffed Grape Leaves with Lamb, Rice, and Herbs) ... Serve them hot alongside the chilled yogurt-cucumber sauce for dipping. Get the Recipe. ... Plum wedges are caramelized ...
Plum dumplings – European dish of boiled dumplings; Plum jerkum – Alcoholic drink; Plum cake – Range of cakes made with dried or fresh fruit [2] [3] [4] Plum jam [5] Plum pie [6] [7] Plum sauce – Chinese condiment; Powidl – Sweet prune spread