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Mahyawa – a tangy fish sauce made from salted anchovies and ingredients such as fennel seeds, cumin seeds, coriander seeds and mustard seeds.Originally from the southern coastal regions of Iran, it has become a popular food item among Arab states of the Persian Gulf, brought by the migration of the Persian Huwala and Ajam communities to the region.
Try making a shrimp cocktail with a classic sauce using ketchup, horseradish, and chili sauce. Even folks who don't normally like ketchup enjoy the horseradish heat of cocktail sauce. Recipe ...
The pasta is cut into rounds that are stamped to form the embossed relief, and left to dry for a while. Corzetti are usually served with a simple meat or mushroom sauce (the latter called tocco de funzi in Genoese), pesto, [3] pine nut [5] or walnut sauce, fish sauce, or light cream sauce. [7]
However, the term first appeared in the 1920s as a term for a garnish of shrimp, and was in use for cocktail sauce by at least 1963. [4] The name was linked to the colour and Escoffier uses it to describe a pink iced pudding. It was so ubiquitous in the 1960s and 1970s that it has since become something of a joke in Britain, along with its most ...
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Start with Southeast Asian flair from a Thai drunken noodle base made of oyster sauce and fish sauce. Combine that with a classic creamy Italian carbonara of pappardelle pasta and pancetta, and ...
A.1. Sauce – Brand of brown sauce condiment; Alfredo sauce – Creamy pasta dish with butter and cheese; Baconnaise – Brand of bacon-flavored condiment; Cheez Whiz – Trademarked processed cheese dip
Marie Rose sauce (known in some areas as cocktail sauce or seafood sauce) is a British condiment often made from a blend of tomatoes, mayonnaise, Worcestershire sauce, lemon juice and black pepper. A simpler version can be made by merely mixing tomato ketchup with mayonnaise. The sauce was popularised in the 1960s by Fanny Cradock, a British ...