"Fondue Fondue (; ) is a Swiss and French Savoyard dish of melted cheese served in a communal pot (""caquelon"" or fondue pot) over a portable stove (""réchaud"") heated with a candle or spirit lamp, and eaten by dipping bread into the cheese using long-stemmed forks. It was promoted as a Swiss national dish by the Swiss Cheese Union (Schweizerische Käseunion) in the 1930s, and was popularized in North America in the 1960s. Since the 1950s, the term ""fondue"" has been generalized to other dishes in which a food is dipped into a communal pot of liquid kept hot in"
"Patty melts were a staple of the traditional U.S. diner and were commonly found on menus as far back as the 1950s and possibly the 1940s. Melt sandwich A melt sandwich is a type of sandwich containing bread, cheese (sometimes grated) and some type of filling such as meat or vegetables. The sandwich is then heated until the cheese is melted. It may be served as an open face sandwich or a closed face one. One common filling is tuna with mayonnaise; the result is a tuna melt sandwich. Other popular choices are ham, roast beef, chicken, turkey, or a"
"a fondue pot: chocolate fondue, in which pieces of fruit or pastry are dipped into a melted chocolate mixture, and ""fondue bourguignonne"", in which pieces of meat are cooked in hot oil or broth. The word ""fondue"" is the feminine passive past participle of the French verb ""fondre"" (""to melt"") used as a noun. It is first attested in French in 1735, in Vincent la Chapelle's ""Cuisinier moderne"", and in English in 1878. The earliest known recipe for cheese fondue as we know it today comes from a 1699 book published in Zurich, under the name ""Käss mit Wein zu"
"Potluck A potluck is a communal gathering where each guest or group contributes a different, often homemade dish of food to be shared. Other names for a ""potluck"" include: potluck dinner, spread, Jacob's join, Jacob's supper, faith supper, covered-dish-supper, dish party, bring-and-share, shared lunch, pitch-in, bring-a-plate, dish-to-pass, fuddle, fellowship meal, and carry-in. While there exists some disagreement as to its origin, two principal theories exist: the combination of the English ""pot"" and ""luck"" or the North American indigenous communal meal ""potlatch"". The word ""pot-luck"" appears in the 16th century English work of Thomas Nashe, and used to mean ""food provided"
"Melt sandwich A melt sandwich is a type of sandwich containing bread, cheese (sometimes grated) and some type of filling such as meat or vegetables. The sandwich is then heated until the cheese is melted. It may be served as an open face sandwich or a closed face one. One common filling is tuna with mayonnaise; the result is a tuna melt sandwich. Other popular choices are ham, roast beef, chicken, turkey, or a hamburger patty, which is known as a patty melt. It is the filling that establishes the melt sandwich as a variation of the grilled cheese sandwich."
"Potage Potage (, ; ) is a category of thick soups, stews, or porridges, in some of which meat and vegetables are boiled together with water until they form into a thick mush. Potage has its origins in the medieval cuisine of northern France and increased in popularity from the High Middle Ages onward. A course in a medieval feast often began with one or two potages, which would be followed by roasted meats. European cottage gardens often contained a variety of crops grown together. These were called ""potage gardens"" by the French, as the harvest from that garden was"
"Pottage Pottage is a term for a thick soup or stew made by boiling vegetables, grains, and, if available, meat or fish. As explained in The Oxford Companion to Food, it was a staple food for many centuries. The word ""pottage"" comes from the same Old French root as ""potage"", which is a dish of more recent origin. Pottage ordinarily consisted of various ingredients easily available to serfs and peasants, and could be kept over the fire for a period of days, during which time some of it could be eaten, and more ingredients added. The result was a dish"
"Ramekin A ramekin (, ; also spelled ramequin) is a small glazed ceramic or glass bowl used for cooking and serving various dishes. The term is derived from the French ', a cheese- or meat-based dish baked in a small mold. The French term is derived from early modern Flemish ', which translated to 'toast' or 'roasted minced meat', itself apparently from ""ram"" 'battering ram' + ""-kin"" 'diminutive', but it is unclear why. With a normal capacity of , ramekins are commonly used for preparing and serving individual portions of a variety of dishes, including ""crème brûlée"", French onion soup,"
"Pub cheese Pub cheese is a type of soft cheese spread and dip prepared using cheese as a primary ingredient. It is typically served with crackers or vegetables, whereby the cheese is spread onto these foods, or the foods may be dipped in it. It is also used as a topping on sandwiches, such as hamburgers. Pub cheese is a traditional bar snack in the United States. Pub cheese is sometimes prepared using a mix of processed cheese and pure cheese. It is a mass-produced product in the United States. For example, Président is a brand that includes pub cheese"
"Cold pack cheese Cold pack cheese, also known as club cheese or crock cheese, is a type of cheese spread that is created by blending natural cheeses without the use of heat. Cold pack cheese was first made by a Wisconsin tavern owner for snacking. It is often made using Cheddar or Swiss cheeses as a base, using added spices, fruits, vegetables, or nuts as flavoring. Common flavorings include almonds, port wine, horseradish, and smoked flavor. However, a wide variety of cheeses may be used in creating this spread. As with most cheese spreads, cold pack cheese is a soft"
"made by sandwiching ""guratan korokke."" Korokke Korokke (; ) is the Japanese name for a deep-fried dish originally related to a French dish, the croquette. Korokke is made by mixing cooked chopped meat, seafood, or vegetables with mashed potato or white sauce, usually shaped like a flat patty, rolling it in wheat flour, eggs, and Japanese style breadcrumbs, then deep-frying this until brown on the outside. In 1887, the French croquette was introduced to Japan. It is thought that the ""korokke"" using mashed potatoes was invented because dairy processing technology had not been popularized in Japan at that stage. ""Korokke"""
"from flour and eggs, with a little water or milk. Bott boi Pennsylvania Dutch bott boi is a soup popular in central and southeastern Pennsylvania. Bearing no resemblance to the baked dish known elsewhere as pot pie (itself known within Pennsylvania as ""meat pies""), ""bott boi"" consists of large square noodles and a meat such as chicken, ham, or beef simmered in stock. Other common ingredients include potatoes, carrots, or celery. Saffron may also be added as a flavoring. Created to use up leftovers, Pennsylvania Dutch pot pie developed from the more widespread baked variety. Its characteristic noodles were added"
"Pot-au-feu Pot-au-feu ( ""pot on the fire"") is a French beef stew. According to the chef Raymond Blanc, ""pot-au-feu"" is ""the quintessence of French family cuisine, it is the most celebrated dish in France. It honours the tables of the rich and poor alike."" It is difficult to know when the name ""pot-au-feu"" first appeared and when its meaning changed to describe the dish instead of the pot in which it is cooked. While ""pot"" was used to describe the rounded pot to cook on the fire at least since the 11th century (even in English), there seems to be"
"Patty melt A patty melt is a type of sandwich consisting of a hamburger patty, sometimes topped with caramelized onions and Swiss cheese between two slices of bread (traditionally rye, though sourdough or Texas toast are sometimes substituted in some regions, including the southern U.S.) Patty melts are sometimes prepared using marbled rye bread. In some places, especially in the U.S., a patty melt might consist only of the hamburger patty (with cheese) on a single piece of toast or a single bun. The hamburger is then fried with butter on a frying pan so that the cheese melts thoroughly."
"accident the German farmers of Lancaster County had devised a simple way of making a cheese that smelled stronger than limburger and tasted better. He ate her piece, his own, what was left and then licked the container."" Cup cheese Cup cheese is a soft, spreadable cheese deeply rooted in Pennsylvania Dutch culinary history. Its heritage dates back to the immigration of the Mennonites and Amish to Pennsylvania in the late 17th century. A descendant of the German cheese ""Kochkäse"", it became known as ""cup cheese"" because it was sold in a cup. Cup cheese is increasingly seen as a"
"spreadable blend of cheeses that can be used in a variety of applications. It can be used as an ingredient in sandwiches, on top of hot foods, such as potatoes, as a base for a cheese sauce, or simply on its own, served with crackers as an appetizer. Cold pack cheese Cold pack cheese, also known as club cheese or crock cheese, is a type of cheese spread that is created by blending natural cheeses without the use of heat. Cold pack cheese was first made by a Wisconsin tavern owner for snacking. It is often made using Cheddar or"
"Cholera (food) In the Valais region of Switzerland, a cholera is a type of savoury dish involving potatoes, vegetables and fruits baked with cheese in a pastry similar to a tart. The unusual name is linked to the history of the dish. During an epidemic of the disease cholera in 1836, people in the region improvised a dish involving pastry and whatever food they had at hand, as normal trade was disrupted. After the epidemic subsided, chefs returned to the concept of putting regional ingredients in a savoury tart, and the ""cholera"" dish has lasted since. Originally, the local ingredients"
"of the regional word ""Stippen"" which means ""to dip into something"". Stip is also referred to as; ""stip-in-t-gat"", ""potstroop"" and ""luie wievenkost"". This last name translates into ""lazy wife's food"". It refers to the ease with which this dish is made. The dish is prepared by boiling the milk, adding the wheat and letting it sit. Stip (dish) Stip is a regional dish in the Dutch provinces of Groningen, Drenthe and Overijssel. It is served as buckwheat porridge with a hole containing fried bacon and a big spoonful of syrup. The traditional way to eat this dish, follows two steps."
"Cheese on toast Toasted cheese, cheese toast, cheese on toast, cheesy toast, roasted cheese, grilled cheese, cheese grill or choast is a snack made by placing cheese (which may be either sliced or grated) on slices of bread and melting the cheese under a grill. It is a simple meal, popular in the United Kingdom. When prepared correctly, the cheese covers the bread exactly so there are no bitter burnt edges. Cheese on toast, or ""cheesy toast"" consists of toast, either buttered or not, with cheese on one side. Further toppings are optional; the most basic being chopped onions (raw"
"Perpetual stew A perpetual stew, also known as hunter's pot or hunter's stew, is a pot into which whatever one can find is placed and cooked. The pot is never or rarely emptied all the way, and ingredients and liquid are replenished as necessary. The concept is often a common element in descriptions of medieval inns. Foods prepared in a perpetual stew have been described as being flavorful due to the manner in which the foodstuffs blend together, in which the flavor may improve with age. Medieval cooking: Between August 2014 and April 2015, a New York restaurant served broth"
"Pot cheese Pot cheese is a type of soft, crumbly, unaged cheese. It is very simple to make and also highly versatile, making it a very popular cheese, but it may be hard to find in stores. Pot cheese is in the midway stage between cottage cheese and farmer cheese. It is somewhat dry and crumbly, but with a neutral, creamy texture and is very high in protein. It is most similar to cream cheese, ricotta, and the Mexican queso blanco. In New York and its environs, it was frequently served in a bowl topped with cut-up vegetables. In Austria,"
"bread that is part of the traditional fish broth. The ""sopa"" is soaked in the broth and eaten. The expression ""milksop"" describes a person as weak and indecisive. Its connotation is similar to that of ""milquetoast"". The term ""supper"" derives from ""sop"", and the expression ""toast of the town"" derives from the practices of dipping spiced toasted bread into liquid, and of honoring a dinner guest by referring to him or her by that term, which implies he or she adds spice to the dinner party. Sop A sop is a piece of bread or toast that is drenched in"
"Lancashire cheese, are often served as an accompaniment. It is often thought that the ""hot pot"" referred to is a pottery dish used to cook casseroles in British cuisine. However, it is more likely to refer to the idea of a jumble or hodge podge of ingredients in the filling. Sir Kenelm Digby's 1677 ""The Closet Opened"" contains a recipe for the ""Queen Mothers Hotchpot of Mutton"". Similarly, ""Mrs Beeton's Cookery Book"" contains a recipe for ""Hotch Potch"", calling for neck of mutton, onion, carrot, peas, cauliflower and lettuce. Lancashire hotpot Lancashire hotpot is a stew originating from Lancashire in"
"generally not applied to spread onto food, but have food dipped into them, instead. Common spreads include dairy spreads (such as cheeses, creams, and butters, although the term ""butter"" is broadly applied to many spreads), margarines, honey, plant-derived spreads (such as jams, jellies, and hummus), yeast spreads (such as vegemite and marmite), and meat-based spreads (such as ""pâté""). Spread (food) A spread is a food that is spread, generally with a knife, onto foods such as bread and crackers. Spreads are added to food to enhance the flavor or texture of the food, which may be considered bland without it."
"Hot mash Hot Mash (English: slang), is a large, deep dish of food cooked within a casserole dish. Hot Mash is a particular variety of casserole whose genesis is generally considered to have originated in the Midwest Continental United States. Although the exact date and creator cannot be pinpointed, articles began mentioning hot mash during the late 1930s and Hot Mash's popularity took off in the 1950s and 1960s after Elvis mentioned it was one of his favorite dishes that his ""momma made [him] when he came home."" Hot Mash generally consists of a butter base with a chocolate product"
"""Topfen"" (pot cheese) is another name for ""Quark"". It is traditionally cut with a sun-shaped object known as a cheese cutter. Pot cheese Pot cheese is a type of soft, crumbly, unaged cheese. It is very simple to make and also highly versatile, making it a very popular cheese, but it may be hard to find in stores. Pot cheese is in the midway stage between cottage cheese and farmer cheese. It is somewhat dry and crumbly, but with a neutral, creamy texture and is very high in protein. It is most similar to cream cheese, ricotta, and the Mexican"
"Quiche Quiche ( ) is a savoury open flan consisting of pastry crust filled with eggs, milk or cream, and cheese, meat, seafood or vegetables. Quiche can be served hot or cold. It is part of French cuisine but is also popular in other countries, particularly as party food. The word is first attested in French in 1805, and in 1605 in Lorrain patois. The first English usage — ""quiche Lorraine"" — was recorded in the ""Indiana Evening Gazette"" in 1925. The further etymology is uncertain but it may be related to the German """" meaning ""cake"" or ""tart"". Quiche"
"Mashed potato Mashed potato (British English) or mashed potatoes (American English and Canadian English), colloquially known as mash, is a dish prepared by mashing boiled, peeled potatoes. Milk, butter and garlic are frequently used in preparation and it is frequently whipped at the end. The dish is usually a side dish to meat and/or vegetables. The closely related smashed potatoes dish is made with unskinned potatoes and it is hand mashed and not whipped. Recipes for making the dish started appearing in 1747 with an entry in ""The Art of Cookery"" by Hannah Glasse. Dehydrated and frozen mashed potatoes are"
"Potée A potée is a French culinary term which, in general, refers to any preparation cooked in an earthenware pot. More specifically, it refers to a soup or stew made of pork and vegetables, most frequently, cabbage and potatoes of which ""choucroute"" is the most characteristic. A potée is an ancient and popular dish which is found in many local variations throughout Europe and which bears many different names (such as ""hochepot""). It is similar to ""garbure"" and ""pot-au-feu"". The meat most frequently used is pork in many forms–bacon, head, ribs, knuckle, tail, sausage, ham, etc., but one finds beef,"
"Macaroni and cheese Macaroni and cheese—also called mac and cheese or mac n cheese in American and Canadian English, can sometimes be called macaroni pie in Caribbean English, and macaroni cheese in the United Kingdom—is a dish of English origin, consisting of cooked macaroni pasta and a cheese sauce, most commonly cheddar. It can also incorporate other ingredients, such as breadcrumbs, meat and vegetables. Traditional macaroni and cheese is a casserole baked in the oven; however, it may be prepared in a sauce pan on top of the stove or using a packaged mix. The cheese is often first incorporated"
"the cheese between the slices, on a frying pan or griddle. Another form of cooked cheese sandwich is the cheese toastie or toastie, a dish particularly popular in the United Kingdom that is prepared by either baking or grilling a cheese sandwich in an oven, or toasting bag in an electric toaster, or using a pie iron in order to toast the bread and melt the cheese. Cheddar is the most common cheese used in a toastie. It is usually served as a snack, or as a (usually lunchtime) meal, in most cases with a side of salad. Cooked bread"
"Cup cheese Cup cheese is a soft, spreadable cheese deeply rooted in Pennsylvania Dutch culinary history. Its heritage dates back to the immigration of the Mennonites and Amish to Pennsylvania in the late 17th century. A descendant of the German cheese ""Kochkäse"", it became known as ""cup cheese"" because it was sold in a cup. Cup cheese is increasingly seen as a specialty food product. Cup Cheese is described in James A. Michener's novel ""Centennial"" in 1974: 'You ever tasted my mother's cup cheese? Best in Lancaster.' Taking a corner of his black bread, he spread it copiously with a"
"to as a Steak and Guinness Pie (or Guinness Pie for short). A Steak and Ale pie is a similar creation, popular in British pubs, using one of a variety of ales in place of the Guinness. Steak pie A steak pie is a traditional meat pie served in Britain. It is made from stewing steak and beef gravy, enclosed in a pastry shell. Sometimes mixed vegetables are included in the filling. The dish is often served with ""steak chips"" (thickly sliced potatoes fried, sometimes fried in beef dripping). Steak pies are also available from chip shops, served with normal"