"Hoe (food) Hoe () refers to several varieties of raw food dishes in Korean cuisine. There are uncooked ""hoe"" () as well as blanched ""sukhoe"" (). ""Hoe"" (), the raw fish or meat dish, can be divided into ""saengseon-hoe"" (), filleted raw fish, and ""yukhoe"" (), sliced raw meat. ""Saengseon-hoe"" () can be either ""hwareo-hoe"" () made from freshly killed fish, or ""seoneo-hoe"" () made using aged fish. ""Mulhoe"" () is a cold raw fish soup. ""Sukhoe"" () is a blanched fish, seafood, meat, or vegetable dish. ""Ganghoe"" () is a dish of rolled and tied ribbons made with blanched"
"and stilton. Other traditional soups include vegetable, oxtail, cauliflower, artichoke, asparagus, spinach, parsnip, chestnut, watercress and chilled cucumber. Broth consists of meat and vegetables cooked in stock, sometimes thickened with barley or other cereals. Brown Windsor soup appeared in the 1953 Ealing film comedy The Captain's Paradise and, although opinion is divided as to whether and for how long it actually existed in real life, recipes for it can now be found. Worcestershire sauce and brown sauce, along with ketchup, are distinctive English condiments. Bovril and Marmite are food pastes with a distinctive flavour. English desserts include (Bramley) apple pie,"
"Brown sauce Brown sauce is a traditional condiment served with food in the United Kingdom and Ireland, normally dark brown in colour. The ingredients include a varying combination of tomatoes, molasses, dates, apples, tamarind, spices, vinegar, and sometimes raisins. The taste is either tart or sweet with a peppery taste similar to that of Worcestershire sauce. It is similar to brown sauce marketed as steak sauce in the United States. Brown sauce is traditionally eaten with meals such as full breakfasts and bacon sandwiches. A combination of spirit vinegar (or water) and brown sauce known simply as ""sauce"" or ""chippy"
"Dock pudding Dock pudding is a distinctive West Yorkshire dish produced chiefly in the Calder Valley area. Its main ingredients are the leaves of bistort (sometimes called ""gentle dock"" or ""Passion dock"", though it is not a member of the genus ""Rumex""), together with oatmeal, nettles, onion, and seasoning to taste. Other ingredients are added but each personal family recipe does differ. Traditionally the pudding is fried in a frying pan along with bacon (though vegetarians cook it differently). Starting in 1971, an annual World Dock Pudding Championship is held at the local community centre in the village of Mytholmroyd."
"Dock pudding Dock pudding is a distinctive West Yorkshire dish produced chiefly in the Calder Valley area. Its main ingredients are the leaves of bistort (sometimes called ""gentle dock"" or ""Passion dock"", though it is not a member of the genus ""Rumex""), together with oatmeal, nettles, onion, and seasoning to taste. Other ingredients are added but each personal family recipe does differ. Traditionally the pudding is fried in a frying pan along with bacon (though vegetarians cook it differently). Starting in 1971, an annual World Dock Pudding Championship is held at the local community centre in the village of Mytholmroyd."
"Kingdom differs from the original vindaloo dish; it is simply a spicier version of the standard ""medium (spiciness)"" restaurant curry with the addition of vinegar, potatoes and chili peppers. The British variation originated from British Bangladeshi restaurants in the 1970s. Vindaloo is one of the spiciest dishes available on menus where it is served, although some restaurants serve a ""tindaloo"", which is a quite different dish that originated in Bangladesh. Vindaloo Vindaloo is an Indian curry dish popular in the region of Goa, the surrounding Konkan, and many other parts of India. It is known globally in its British Indian"
"Rissole A rissole (from Latin ""russeolus"", meaning ""reddish"", via French in which """"rissoler"""" means ""to [make] redden"") is a large circular ball, enclosed in pastry or rolled in breadcrumbs, usually baked or deep fried. It is filled with savory ingredients, most often minced meat or fish, and is served as an entrée, main course, or side dish. Rissoles originated in Wales. In Portugal, rissoles are known as rissóis (singular ""rissol"") and are a very popular snack that can be found in many cafes, barbecues and house parties. Rissóis are a breaded pastry shaped as half-moon, usually filled with fish or"
"with charcoal in the burner. Sinseollo Sinseollo () or royal hot pot is an elaborate dish consisting of meatballs, small and round ""jeonyueo"" (전유어), mushrooms, and vegetables cooked in a rich broth in Korean royal court cuisine. The dish is a form of ""jeongol"" (elaborate chowder-like stew). It is served in a large bundt pan shaped vessel with a hole in the center, in which hot embers are placed to keep the dish hot throughout the meal. ""Sinseollo"" is the proper name for the cooking vessel in which this dish is served, which has become to mean the actual dish"
"brown ales such as Newcastle Brown Ale, Double Maxim and Samuel Smith's Nut Brown Ale. Beer in the North is usually served with a thick head which accentuates the nutty, malty flavours preferred in Northern beers. On the non-alcoholic side, the North – in particular, Lancashire – was the hub of the temperance bar movement which popularised soft drinks such as dandelion and burdock, Tizer and Vimto. In recent decades, immigration to Northern England has shaped its cuisine. The Teesside parmo is one example, derived from escalope Parmesan brought to the area by an Italian-American immigrant and adapted to the"
"Sinseollo Sinseollo () or royal hot pot is an elaborate dish consisting of meatballs, small and round ""jeonyueo"" (전유어), mushrooms, and vegetables cooked in a rich broth in Korean royal court cuisine. The dish is a form of ""jeongol"" (elaborate chowder-like stew). It is served in a large bundt pan shaped vessel with a hole in the center, in which hot embers are placed to keep the dish hot throughout the meal. ""Sinseollo"" is the proper name for the cooking vessel in which this dish is served, which has become to mean the actual dish as well. ""Sinseollo"" is a"
"is a dish in Egyptian cuisine and Moroccan cuisine. In Egypt, bissara is eaten exclusively as a dip for bread, and is served for breakfast, as a ""meze"", or more rarely, for lunch or dinner. Egyptian bissara includes herbs or leafy greens, hot peppers, lemon juice, and occasionally onion. It is traditionally a rural farmer's dish, though it has become more popular in urban Egypt since 2011 because it is healthier than its urban counterpart, ful medames. In Morocco, bissara is typically served in shallow bowls or soup plates, and topped with olive oil, paprika, and cumin. Bread is sometimes"
"unchanged since then, Lyle's Golden Syrup was listed by ""Guinness World Records"" as having the world's oldest branding and packaging. Scottish cuisine includes Arbroath Smokie and Haggis; Northern Irish cuisine features the Ulster fry and the Pastie and Welsh cuisine is noted for Welsh rarebit (often using Worcestershire sauce) and Cawl. Brown sauce is a traditional British condiment, with its best known variety HP Sauce (named after and featuring an image of the Houses of Parliament on the label) a popular spread on chicken and Bacon sandwiches. Scotland's Angus cattle is the UK's most popular native beef breed. Cavendish bananas"
"and tomato open-faced on rye bread, and covered with Thousand Island dressing. It is rarely served anymore. In St. Louis, the Prosperity Sandwich is a similar dish, with origins at the Mayfair Hotel in the 1920s. It is still served in the area today, and sometimes called a ""hot brown"". The Turkey Devonshire, first served in Pittsburgh, Pennsylvania in the 1930s, has been described as being similar to the Hot Brown. On the Food Network, the Hot Brown was featured in an episode of ""Throwdown! with Bobby Flay"". Joe and John Castro, chefs of the Brown Hotel in Kentucky, competed"
"episode 8 of Series 8 of ""The Great British Bake Off"". Bedfordshire clanger The Bedfordshire clanger, also called the Hertfordshire clanger, Trowley Dumpling, or simply the clanger, is a dish from Bedfordshire and adjacent counties in England, such as Buckinghamshire and Hertfordshire. It dates back to at least the 19th century. The word ""clanger"" is related to the dialect term ""clung"", which Joseph Wright glossed as meaning ""heavy"", in relation to food. The clanger is an elongated suet crust dumpling, sometimes described as a savoury type of roly-poly pudding. It was traditionally boiled in a cloth like other suet puddings,"
"Bissara Bissara, also known as Bessara and Besarah (Arabic: ""بصارة"") is a soup and a bean dip in African cuisine, prepared with dried, puréed broad beans as a primary ingredient. Additional ingredients include garlic, olive oil, lemon juice, hot red pepper, cumin, and salt. Bissara is sometimes prepared using split peas or chickpeas. In Egypt, bissara also includes herbs or leafy greens—particularly parsley, mint, dill, spinach, or molokhiya, though the latter is more commonly added by Egyptian expatriates in Palestine—and is eaten with bread as a dip. It is typically inexpensive, and has been described as a pauper's dish. Bissara"
"comes from baking soda (sodium bicarbonate) though a few recipes use yeast. Raisins are often added. The batter is poured into a can, and steamed in a kettle. While most variations are quick breads, and can be made in less than an hour, several commercial brands are available. Brown bread is somewhat seasonal, being served mostly in fall and winter, and is frequently served with baked beans. Brown bread is closely related to an earlier bread known as ""Rye n Injun"" (from ""Indian"" cornmeal) or ""thirded"" bread from its use of rye, cornmeal and wheat flours. Unlike modern Boston brown"
"Hot Brown A Hot Brown sandwich (sometimes known as a Louisville Hot Brown or Kentucky Hot Brown) is an American hot sandwich originally created at the Brown Hotel in Louisville, Kentucky, by Fred K. Schmidt in 1926. It is a variation of traditional Welsh rarebit and was one of two signature sandwiches created by chefs at the Brown Hotel shortly after its founding in 1923. It was created to serve as an alternative to ham and egg late-night suppers. The Hot Brown is an open-faced sandwich of turkey and bacon, covered in Mornay sauce and baked or broiled until the"
"Hot Brown A Hot Brown sandwich (sometimes known as a Louisville Hot Brown or Kentucky Hot Brown) is an American hot sandwich originally created at the Brown Hotel in Louisville, Kentucky, by Fred K. Schmidt in 1926. It is a variation of traditional Welsh rarebit and was one of two signature sandwiches created by chefs at the Brown Hotel shortly after its founding in 1923. It was created to serve as an alternative to ham and egg late-night suppers. The Hot Brown is an open-faced sandwich of turkey and bacon, covered in Mornay sauce and baked or broiled until the"
"dulse; dulse is seaweed of a certain type and grows along the New Brunswick and Nova Scotia coasts. Some Maritimers crunch on dried dulse, a reddish-purple-to-black salty-tasting snack, rather as others would munch potato chips and one usually sees a small dish on a side table somewhere near where family members are sitting. The popular Dulse, Lettuce and Tomato (DLT) sandwich is a local favorite found at the historic Saint John City Market. Potatoes being a mainstay crop in New Brunswick and Prince Edward Island, are also a staple in Maritime cruisine. Hash Brown Casserole made with potato, cheese and"
"of Racine is known for its Danish kringle, a sweet flaky pastry often served as a dessert. The capital city of Madison, Wisconsin was home to Carson Gulley, a famous local African American chef of the University of Wisconsin-Madison from the 1920s to the 1950s. He is credited with creating the famous dessert Fudge-Bottom pie and spreading its popularity. The Friday night fish fry, often battered and fried perch or walleye, is traditional throughout Wisconsin, while in northeast Wisconsin along Lake Michigan, the Door County fish boil holds sway. The supper club is another common phenomenon of Wisconsin culinary heritage"
"the widow of one of the Russian generals perished in that battle, though in reality it was probably created much later, in the end of the 19th century. New England or Boston brown bread is a type of dark, slightly sweet steamed bread (usually a quick bread) popular in New England. It is cooked by steam in a can, or cylindrical pan. Boston brown bread's colour comes from a mixture of flours, usually a mix of several of the following: cornmeal, rye, whole wheat, graham flour, and from the addition of sweeteners like molasses and maple syrup. Leavening most often"
"Pandoro Pandoro is a traditional Italian sweet yeast bread, most popular around Christmas and New Year. Typically a Veronese product, pandoro is traditionally shaped like a frustum with an eight-pointed star section. It is often served dusted with vanilla-scented icing sugar made to resemble the snowy peaks of the Italian Alps during Christmas. Pandoro appeared in remote times, the product of the ancient art of breadmaking, as the name, ""pan d'oro"" (literally: 'golden bread'), suggests. Throughout the Middle Ages, white bread was consumed solely by the rich, while the common people could only afford black bread and, often, not even"
"Bedfordshire clanger The Bedfordshire clanger, also called the Hertfordshire clanger, Trowley Dumpling, or simply the clanger, is a dish from Bedfordshire and adjacent counties in England, such as Buckinghamshire and Hertfordshire. It dates back to at least the 19th century. The word ""clanger"" is related to the dialect term ""clung"", which Joseph Wright glossed as meaning ""heavy"", in relation to food. The clanger is an elongated suet crust dumpling, sometimes described as a savoury type of roly-poly pudding. It was traditionally boiled in a cloth like other suet puddings, though some modern recipes use a shortcrust or other pastry and"
"""Bedfordshire clanger"" is a local dish consisting of a suet crust pastry filled with meat in one end and jam in the other. Although not a major transport destination, Bedfordshire lies on many of the main transport routes which link London to the Midlands and Northern England. Two of England's six main trunk roads pass through Bedfordshire: To these was added in 1959 the M1 motorway, the London to Leeds motorway. This has two junctions around Luton, one serving Bedford and another serving Milton Keynes. A new junction 11A was built for the new A5-M1 link to Dunstable. Former trunk"
"Parmo The Parmo or Teesside Parmesan is a breaded cutlet dish originating in Middlesbrough and a popular item of take-away food in the North East of England. Similar to a schnitzel, it traditionally consisted of pork in breadcrumbs topped with a white béchamel/Parmesan sauce and, despite the name, usually Cheddar cheese; there are many variations, including non-pork cutlets. The Teesside version differs from the Italian Parmesan which is made with veal and uses Gruyère cheese instead of béchamel sauce. The parmo is said to have been created by Nicos Harris, a chef with the American army in World War II."
"and vegetables served with a slice of bread. In 2014 Glynn Purnell recreated the dish as a fine dining course and served it at his restaurant, ""Purnell's"". A dish titled ""Brummie bacon cakes"" is said to also be a dish local to Birmingham it consists of a mixture of flour, salt, and butter or margarine, with chopped bacon and cheese added to it. With the addition of Worcestershire sauce, ketchup and milk, the mixture is made into a dough and sliced into wedges which are then baked with cheese sprinkled over them. Dishes identified with the neighbouring Black Country are"
"of Dinner by Heston Blumenthal, the Fat Duck and the Hinds Head. In 2009, for a private party held during Ascot week, Blumenthal was invited to cook a meal for the Queen at Windsor Castle. The menu included baked salmon, strawberry gateau and a starter, composed to look like a bowl of fruit, that consisted of offal and sweetbreads. He was selected to provide the picnic meal for participants in Queen's Diamond Jubilee celebrations, and was a guest in the Royal Box at the Queen’s Diamond Jubilee concert in June 2012. In 2004, Blumenthal won the Chef Award at The"
"Bunny chow Bunny chow, often referred to simply as a bunny, is a South African fast food dish consisting of a hollowed-out loaf of white bread filled with curry. It ultimately originated among Indian South Africans of Durban. A small version of the bunny chow that uses only a quarter loaf of bread is sometimes called, by black South Africans, a ""scambane"" or ""kota"" (""quarter""); it is a name that it shares with spatlo, a South African dish that evolved from the bunny chow. The meal is still called ""Bunny chow"" or ""bunnychow"" in Afrikaans, being a loanword from English."
"proof dish, and cheddar (or similar) cheese placed on top, if desired. This is then baked until golden brown on top. An alternative from Aberdeenshire is called ""kailkenny"". In January 2009, Gordon Brown submitted a recipe for rumbledethumps to a cookbook for Donaldson's School for the Deaf, describing it as his favourite food. Chef Tom Kitchin cooked rumbledethumps as part of his Scottish menu in the fourth series of the BBC television programme ""Great British Menu"" in 2009. Rumbledethumps Rumbledethumps is a traditional dish from the Scottish Borders. The main ingredients are potato, cabbage and onion. Similar to Irish colcannon,"
"Brenntar Brenntar or Habermus or Schwarzer Brei was a Swabian staple foodstuff, particularly prominent in the Swabian Jura and in the Allgäu. It is made of roasted flour, usually spelt flour or oat flour. This kiln-dried flour is called ""Musmehl"". It is usually cooked like a porridge with water and milk. Brenntar and Musmehl are closely related to the Tibetan staple food Tsampa. The name ""Brenntar"" means literally ""burned porridge"" and ""Schwarzer Brei"" means ""black porridge"". That is perhaps ironic, because Brenntar is brown, if everything is done correctly. However, the flour can also turn black if roasted too long"
"whole grain's coarser outer-bran coat was removed, and because the innermost 70% of pure endosperm was reserved for other uses, brown meal, representing only 20% of the whole grain, remained, consisting of about 15% fine bran and 85% white flour. By 1912 it was more widely known that brown meal included the germ, which lent a characteristic sweetness. In 1889, John Montgomerie of Scotland filed a U.S. patent application, which was granted in 1890. This patent asserted a prior patent existed in England dated 1886. The U.S. patent, titled ""Making Malted Bread"", included instructions for the manufacture of digestive biscuits."
"Bacon sandwich A bacon sandwich (also known in parts of the United Kingdom and New Zealand as a bacon butty, bacon bap or bacon sarnie, in Ireland as a rasher sandwich and as a bacon sanger in Australia) is a sandwich of cooked back bacon between bread that is usually spread with butter, and may be seasoned with ketchup or brown sauce. It is generally served hot. In some establishments the sandwich will be made from bread toasted on only one side, while other establishments serve it on the same roll as is used for hamburgers. Bacon sandwiches are an"
"Beef Wellington Beef Wellington is a preparation of fillet steak coated with pâté (often pâté de foie gras) and duxelles, which is then wrapped in puff pastry and baked. Some recipes include wrapping the coated meat in a crêpe to retain the moisture and prevent it from making the pastry soggy. A whole tenderloin may be wrapped and baked, and then sliced for serving, or the tenderloin may be sliced into individual portions prior to wrapping and baking. The origin of the name is unclear, with no definite connection to Arthur Wellesley, 1st Duke of Wellington. Leah Hyslop, writing in"