"Pinch Food Group. A premium publishing group for a select group of food-only bloggers. All the recipes on Just A Pinch are posted by home cooks. Recipes are categorized by meal, ingredient, region, occasion, diet, method, and dish. Sub categories include appetizer recipes, breakfast recipes, dinner recipes, dessert recipes, lunch recipes, beef recipes, chicken recipes, fish, recipes, etc. Users may search recipes by name, main ingredient, cooking method, culture/style and holiday/event. Special collections are created for holidays/events allowing home cooks to easily find menu options. The site awards actual blue ribbons to members for outstanding recipes. All blue ribbon recipes"
"Tomato omelette A tomato omelette is a breakfast dish prepared mostly in Maharashtra. It is referred to as an omelette because of its visual appearance, but actually contains no egg product or by-product. The main ingredient is chickpea flour or besan. Sometimes, it is also made with dosa batter (rice flour and urad dal paste), with a small quantity of besan only to provide binding, in which case it is classified as Uttapam. A batter of pouring consistency is made with water and the flour; with finely chopped green chillies, onions and tomatoes added. The mix is poured on a"
"Mixiote A misiote is a traditional pit-barbecued meat dish in central Mexico; especially in the Basin of Mexico. It can also be prepared in an oven. It is usually made with mutton or rabbit, but chicken, lamb, and pork are also used. The meat is cubed with the bone and seasoned with pasilla and guajillo chili peppers, cumin, thyme, marjoram, bay leaves, cloves and garlic. It is then wrapped in small packages made of the tough semi-transparent outer skin of the leaves of the maguey or century plant, which gives it a unique flavor. Diced nopales are often included with"
"Matignon (cuisine) In cooking, a matignon is a mirepoix in which the ingredients are minced rather than diced, and more flavorings added. Matignon, unlike mirepoix, is not a part of the food preparation itself, but is always served at the table. Matignon is a combination of minced vegetables, usually onion (and/or leek), celery, and carrot, with thyme and bay leaf, sautéed in butter over a low flame until softened and translucent (""melted"" but not browned), seasoned to taste with a pinch of salt (and a pinch of sugar, if needed), and finished with a dash of white wine or Madeira."
"The tartle of maroilles Tartle of “maroilles” Tartle of ""maroilles"" is a main course dish found in a dinner setting. Also referred to as ""Flamiche with maroilles"", the meal option came to be a specialty in Thiérache, France and Avesnes, France. It is traditionally made with the following ingredients: pasta, maroilles (cheese), butter, egg yolks, and fresh cream. It is served at a hot temperature. While often found as a main course, Tartle of Maroilles can be accompanied with a wide range of salads, delicatessen, ciders, or a variety of wine. It is generally made with a leavened dough (of"
"but its origins may lie in Italy with the Genoese ""pandolce"" or Portuguese sweet bread. Its main ingredients can include lard, margarine, sugar, self-raising flour, blanched almonds, raisins, sultanas, pine nuts, candied peel, eggs, aniseed and anisette among others. It is sometimes decorated with hundreds and thousands just like the ""bollo de hornasso"". A thin slice of beef surrounding breadcrumbs, bacon, eggs, olives, vegetables and herbs. These can be baked, fried or cooked in wine. ""Rolitos"" is another dish of Maltese origin, similar to ""braġjoli"". It is also known as ""beef olives"" in English, even though some families prefer making"
"in the bottom of the pot serve to keep the leaf-wrapped fruits above the level of the hot water. While uncooked, the ""matoke"" is white and fairly hard; cooking turns it soft and yellow. The ""matoke"" is then mashed while still wrapped in the leaves or bags and often served on a fresh banana leaf. It is typically eaten with a sauce made of vegetables, ground peanut, or some type of meat (goat or beef). ""Matoke"" are also used to make a popular breakfast dish called ""Katogo"" in Uganda. Katogo is commonly cooked as a combination of the peeled bananas"
"and accompanied by fried eggs, fried cheese, fried salami, or avocado. ""Matooke"", or ""matoke"", is a cooking banana dish of the Baganda, now widely prepared in Uganda, Tanzania, Rwanda and eastern Congo. The cooking bananas (specifically East African Highland bananas) are peeled, wrapped in the plant's leaves and set in a cooking pot (a ""sufuria"") on the stalks that have been removed from the leaves. The pot is then placed on a charcoal fire and the matoke is steamed for a few hours. While uncooked, the ""matoke"" is white and fairly hard, but cooking turns it soft and yellow. The"
"such as elbow macaroni or ditalini. The base typically includes olive oil, garlic, minced onion, celery, carrots and often stewed tomatoes or tomato paste. Some variations omit tomatoes and instead use a broth base. Preparation may be vegetarian, or contain meat (often bacon or pancetta) or a meat-based stock. The recipe varies greatly based on the region or town in which it is prepared, depending on available ingredients. The consistency of the dish can vary, with some being soupy, while others are much thicker. For instance, in Bari the dish is thicker in consistency and uses mixed pasta shapes. It"
"mashed potatoes blended with butter, cream, crushed garlic, and the melted cheese. The dish is ready when it develops a smooth, elastic texture. While recipes vary, the Larousse Gastronomique gives the recipe as 1 kg potatoes; 500 g tomme fraîche, Laguiole, or Cantal cheese; 2 garlic cloves; 30 g butter; salt and pepper. This dish was prepared for pilgrims on the way to Santiago de Compostela who stopped for a night in that region. According to legend, aligot was originally prepared with bread, and potatoes were substituted after their introduction to France. Today, it is enjoyed for village gatherings and"
"cooked with corn starch, butter, coconut milk, evaporated milk, clove, cinnamon, anise, vanilla, lime peel and sugar. The majarete is then topped with powdered nutmeg and a stick of cinnamon. Cordobense mazamorra is a traditional dish made of almonds, bread, garlic, oil and vinegar. Mazamorra Mazamorra (from Spanish Arabic ""pičmáṭ"" from Greek ""paxamádion"", and from the Greek mâza) is the name for numerous traditional dishes from Córdoba, Andalusia and Latin America. The origin of the recipe differs for every dish. In Argentina, mazamorra is a traditional dish. It is a dessert with native roots made with white maize, water, sugar,"
"Bafat"", ""Sorpotel"" and the Mutton Biryani of the Muslims are well-known dishes. Pickles such as ""happala"", ""sandige"" and ""puli munchi"" are unique to Mangalore. ""Khali"" (toddy), a country liquor prepared from coconut flower sap, is popular. Their curry uses a lot of coconut and curry leaves while ginger, garlic and chilli are also used. Mangalorean Catholic cuisine has distinct Portuguese influence as can be seen in ""Laitao"", the famous pork roast served as the ""Pièce de résistance"" at wedding dinners, and ""Pork Sorpotel"". Mangalorean Catholics mix pork blood and other parts in most of their pork delicacies as can be"
"Mataz Mataz (Circassian: Мэтазэ), often called as psyhaluje or haluš (Circassian: Псыхьалыжъо), are filled dumplings in Circassian cuisine. They are made by wrapping pockets of unleavened dough around a filling and cooking them in boiling water. The dough, which is made by mixing flour and warm water, sometimes with an egg, is rolled flat and then cut into squares with a knife or circles using a cup or drinking glass. It may be stuffed with mashed potatoes and fried onions. Typically, these dumplings also consist (singularly or in combinations) of a spiced meat mixture, usually lamb or ground beef, with"
"Taramasalata Taramasalata or taramosalata (, from ""taramas"", from 'fish roe' and ""salata"", from ""salad"") is a Greek ""meze"" made from ""tarama"", the salted and cured roe of the cod, carp, or grey mullet (bottarga) mixed with olive oil, lemon juice, and a starchy base of bread or potatoes, or sometimes almonds. Variants may include garlic, spring onions, or peppers, or vinegar instead of lemon juice. While not traditionally Greek, smoked, rather than cured, cod's roe is more widely available in some places, and often used. Bottarga is usually much more expensive than cod's roe. Traditionally the dish is made with"
"Ratatouille Ratatouille ( , ) is a French Provençal stewed vegetable dish, originating in Nice, and sometimes referred to as ""ratatouille niçoise"". The word ""ratatouille"" derives from the Occitan ""ratatolha"" and is related to the French ""ratouiller"" and ""tatouiller"", expressive forms of the verb ""touiller"", meaning ""to stir up"". From the late 18th century, in French, it merely indicated a coarse stew. The modern ratatouille – tomatoes as a foundation for sautéed garlic, onions, zucchini, eggplant, bell peppers, marjoram, fennel and basil, or bay leaf and thyme, or a mix of green herbs like herbes de Provence – does not"
"the meat before wrapping. Mixiote A misiote is a traditional pit-barbecued meat dish in central Mexico; especially in the Basin of Mexico. It can also be prepared in an oven. It is usually made with mutton or rabbit, but chicken, lamb, and pork are also used. The meat is cubed with the bone and seasoned with pasilla and guajillo chili peppers, cumin, thyme, marjoram, bay leaves, cloves and garlic. It is then wrapped in small packages made of the tough semi-transparent outer skin of the leaves of the maguey or century plant, which gives it a unique flavor. Diced nopales"
"hot or cold. Lettuce is a primary ingredient, and several types of lettuce can be used, such as butter lettuce, cos lettuce, Boston lettuce, romaine lettuce, green leaf lettuce and iceberg lettuce, among others. The lettuce may be chopped, torn, shredded or sliced into ribbons. Additional ingredients may include, but are not limited to, chicken stock, beef stock, cream, milk, wine, lemon juice, egg or egg yolk, meats, rice, potato, greens, sorrel, watercress, Swiss chard, escarole, peas, parsley/dried parsley, bread crumbs, onion, shallot, garlic, salt and pepper, among others. Some preparations purée all of the ingredients together, and some preparations"
"Maafe Maafe (Wolof; var. ""mafé"", ""maffé"", ""maffe"", ""sauce d'arachide"" (French), ""tigadèguèna"" or ""tigadegena"" (Bamana; literally 'peanut butter sauce'), or groundnut stew, is a stew or sauce (depending on water content) is a dish common to much of West Africa. It originates from the Mandinka and Bambara people of Mali. Variants of the dish appear in the cuisine of nations throughout West Africa and Central Africa. Made from lamb, beef, chicken, or without meat, maafe is cooked with a sauce based on groundnuts, especially peanut butter/paste, and tomatoes. Recipes for the stew vary wildly, but commonly include chicken, tomato, onion, garlic,"
"of the Nalta jute plant, cooked in olive oil, onions, garlic, tomatoes and chilli peppers, it is a popular summer side dish especially in Miniyeh-Danniyeh and Akkar districts. Bedouins have an old tradition of cooking a different version of the dish. A whole chicken is cut open, the intestines removed, and the innards stuffed with herbs, spices and raw rice then sewn shut with thick thread. The chicken is then boiled to create the broth for the Molokhia soup which, after preparation, is served as five separate components: The Molokhia soup, Arabic flat bread, the chicken (stuffed with flavored rice),"
"was cooked until it softened and then ground. The mixture was then boiled until it thickened. There were many variations of ""ātōle"": a mixture of 1/10 maguey syrup made ""nequātōle""; adding chili ground with salt and tomato would make ""iztac ātōle""; letting maize dough sour for 4–5 days and then adding more fresh dough with chili and salt would make ""xocoātōle"". Beans, baked corn tortillas with the crust cut off, toasted maize, chia, amaranth and honey could also be added and there was ""pinolli"", ground toasted maize that was carried by travelers in sacks which could be mixed with water"
"most common basic ingredients are: rice, tomatoes and tomato paste, onion, salt, and red pepper. Beyond that, nearly any kind of meat, vegetable, or spice can be added. The Senegalese version of Jollof rice is a bit different and is called Ceebu Jen. It is the national dish of Senegal. A variation, ""thiebou yapp,"" or ""rice meat"" is made with beef, mutton or other red meat. Jollof rice dish consists of rice, tomatoes or tomato paste, onion, chill pepper, and spices (such as nutmeg, ginger, Guinea pepper or cumin), to which various ingredients can be added such as vegetables, meats"
"Toltec pilgrimage in the year 1642 of our era. The municipality of Tuxpan has 92 locations. Being the most populous delegations: This dish is a kind of salty atole, a thick soup with a doughy consistency that is cooked in chicken soup, guajillo chilies, tomatoes, lard or oil, and fresh oregano. Added on top is shredded chicken meat, it is served in a mud bowl (similar to clay). It is an exquisite meal that is served especially for lunch. Commonly made during Mexico's Easter week (during Lent), the dish is prepared with the following ingredients: white beans, cilantro, Guajillo chiles,"
"Porkkanalaatikko Porkkanalaatikko (or, in Swedish, Morotslåda, both meaning 'carrot box') is a traditional Finnish dish, mostly eaten mostly during Christmas. The main ingredients are carrots, mixed with boiled rice, and liquid (which may be carrot, milk or cream). Butter and eggs may be mixed into the mash, which may also be flavoured with sugar, salt, white pepper and grated nutmeg. The mash is put in a mold and baked in the oven. The carrots need not necessarily be boiled before baking: they can be grated and mixed raw with the other ingredients. Pre-prepared ""porkkanalaatikot"" are also sold in Finnish food"
"Pitepalt Pitepalt, see palt, is a Swedish dish related to kroppkakor or meat-filled dumplings, and named after the city of Piteå, thought to be its place of origin. It’s one of the most traditional meals in Piteå. This dish has many varieties. Pitepalt are mostly made of raw potatoes and barley flour. For kroppkakor, pre-boiled potatoes and wheat flour are used. This gives kroppkakor (dumplings) a slightly lighter color. Potatoes, wheat flour or barley flour, salt and pork are common ingredients in pitepalt. Some recipes also mention onions but it's not that common. Sometimes blood is also added, making the"
"Macaroni casserole Macaroni casserole is a baked macaroni casserole. It is especially known as a staple in northern European home cooking. It is a dish of cooked macaroni and a mixture of egg and milk with additional ingredients like meats, vegetables or fish. It is commonly made with cheese and/or breadcrumbs sprinkled on top. The dish is reminiscent of a frittata, with the main difference being that it is baked entirely in the oven. It is usually eaten with ketchup. In Finland, the dish is called ""makaronilaatikko"" (Finnish) or ""makaronilåda"" (Swedish), and is one of the most popular traditional dishes."
"Soto Padang Soto Padang is a kind of clear, non coconut milked soto, which usually contains beef, onion, potatoes, and white vermicelli noodles as its main ingredients.. This soto is a culinary specialty originating from West Sumatra, Indonesia. The meat used for the soto can be boiled and cut, or it can be fried until crunchy. The potatoes are boiled, then seasoned and made into small patties and then fried. Individual bowls are prepared with rice vermicelli, meat and potatoes put inside, and boiled egg can be added before the broth is poured in. Sliced celery, scallions, and fried shallot"
"The 'poitabhat' preparation is sometimes made alcoholic according to preference. Side dishes called ""pitika - পিটিকা"" (mashes) is a signature characteristic of this cuisine. The most popular is ""aloo pitika - আলু পিটিকা"" (mashed potatoes) garnished with raw onions, mustard oil, green chillies and sometimes boiled eggs. ""Khorisa tenga"" is mashed fermented bamboo shoot, sometimes pickled in mustard oil and spices. ""Kharoli"" is fermented mashed mustard (""Brassica campestris"" var. toria) seed to which a ""khar"" has been added, and ""kahudi"" to which an acidic agent (lemon juice, dried mangosteen) has been added. ""Pitika""s are also made from roasted or steamed"
"Clemole Clemole or tlemole is a traditional dish in Mexican cuisine. It is a soup where meat, vegetables and strong flavor elements are combined. When beef or poultry meat is fried and boiled in a stock pot, then green beans, corn chunks and pumpkin pieces are added. Chili peppers are roasted, soaked in hot water and ground on a metate with a little garlic, cloves and black pepper. This is fried in oil or lard with a few onion slices, making a sauce that is added to the broth, which should not be too thick . Gironella De'angeli, Alicia. Larousse"
"by crushing garlic, salt, cheese, herbs, olive oil and vinegar together. The use of this paste in the Roman cuisine is mentioned in the ""Appendix Vergiliana"", an ancient collection of poems where the author dwells on the details about the preparation of ""moretum"". During the Middle Ages, a popular sauce in the Genoan cuisine was ""agliata"", which was basically a mash of garlic and walnuts, as garlic was a staple in the nutrition of Ligurians, especially for the seafarers. The introduction of basil, the main ingredient of modern pesto, occurred in more recent times and is first documented only in"
"variations that can be cooked are to boil the potatoes with shell fish, peeled shrimps or whitebait. Gazpachuelo Gazpachuelo is a soup originating from Málaga, Spain and is a typical fisherman's dish, consisting of fish stock, a type of mayonnaise, garlic, egg yolk and olive oil. The white of egg is added to thicken the mixture along with cubed potatoes. Although it is consumed hot, it owes its name to the fact that it contains the four basic ingredients of gazpacho: bread, garlic, oil and water. It is a typical dish of the lower classes because of the low cost"
"seventh-favorite dish of Americans. The Vietnamese meatloaf version is called ""giò"". It is boiled rather than baked or smoked. There are many versions of ""giò"" that differ by the ingredients used. Meatloaf Meatloaf is a dish of ground meat mixed with other ingredients and formed into a loaf shape, then baked or smoked. The shape is created by either cooking it in a loaf pan, or forming it by hand on a flat pan. Meatloaf is usually made from ground beef, although lamb, pork, veal, venison, poultry and seafood are also used. Meatloaf of minced meat was mentioned in the"
"Ribollita Ribollita is a famous Tuscan bread soup, a hearty potage made with bread and vegetables. There are many variations but the main ingredients always include leftover bread, cannellini beans, lacinato kale, cabbage, and inexpensive vegetables such as carrot, beans, chard, celery, potatoes and onion. Its name literally means ""reboiled"". Like most Tuscan cuisine, the soup has peasant origins. It was originally made by reheating (i.e. reboiling) the leftover minestrone or vegetable soup from the previous day. Some sources date it back to the Middle Ages, when the servants gathered up food-soaked bread trenchers from feudal lords' banquets and boiled"
"Shakshuka, a North-African (Tunisian) dish of eggs poached in a spicy tomato sauce, is a national favorite, especially in the winter. It is traditionally served up in a cast iron pan with bread to mop up the sauce. Some variations of the dish are cooked with liberal use of ingredients such as eggplant, chili peppers, hot paprika, spinach, feta cheese or safed cheese. Omelette is seasoned with onions, herbs such as dill seeds (Shamir), spinach, parsley, mint, coriander and mallow with spices such as turmeric, cumin, sumac, cinnamon and cloves and with cheese such as Safed cheese and Feta cheese"