"Indian omelette An Indian omelette is a version of the omelette found in Indian cuisine. Its main ingredients are eggs, herbs, tomatoes and spices that vary by region. Grated cheese is sometimes put over the omelette, and they may also be filled with things such as shrimp and/or chicken flavoured with curry. The omelette commonly includes finely chopped green chili peppers and onions (or shallots), finely chopped fresh green coriander, salt, and ""zeera"" (cumin). Variations include grated coconut, ground black pepper, curry leaves, and finely chopped tomatoes. Grated cheese may also be added. The egg mixture is whisked until fluffy"
"Omelette In cuisine, an omelette or omelet is a dish made from beaten eggs fried with butter or oil in a frying pan (without stirring as in scrambled egg). It is quite common for the omelette to be folded around a filling such as cheese, chives, vegetables, mushrooms, meat (often ham or bacon), or some combination of the above. Whole eggs or sometimes only egg whites are beaten with a small amount of milk, cream, or even water. The fluffy omelette is a refined version of an ancient food. According to Alan Davidson, the French word ""omelette"" came into use"
"Denver sandwich A Denver sandwich, also known as a Western sandwich, consists of a Denver omelet (consisting of at least ham, onion, green pepper, and scrambled eggs), sandwiched between two pieces of bread. The sandwich has been claimed to have been invented by many different people, including Denver restaurateur Albert A. McVittie in 1907 as well as M. D. Looney, of Denver, in the same year. It has also been claimed that the “Denver sandwich” was invented at Denver’s Tabor Hotel but mentions of it in newspapers predate all these claimants. As early as 1908 it was known as the"
"combination of cheese and ham as a filling. In some regions where the name denotes a Wiener schnitzel, the term kotlet siekany (literally: ""chopped cutlet"") is used instead. In France, rissoles are served as a dessert cooked in the Savoy region. They are made of pears in batter and are baked, not fried. In Brazil, they are often filled with heart of palm, cheese, ham, ground meat, chicken or shrimp. This form of rissole (also called burgers) is made from minced meat without a pastry covering, resembling an irregular meatball, including breadcrumbs and onion in the meat mixture. Many Australians"
"name suggests that it originated as a dish traditionally prepared for field work and specifically for the harvest season. The dish is usually baked and inverted. It comprises a minimum of three or four layers of different colored omelettes, often given by red tomatoes, orange carrots, green spinach or chard, and black olives. Peppers, with their variety of colors also allows for multicolored crespéou. Some preparations use sausage or sliced fish for a beige layer. In Nice, there is always an omelette made from chard ribs. Other vegetables can be used, such as zucchini, eggplant, onion, or basil. Traditionally a"
"City Council in Santarém, Portugal. This record-breaking omelette weighed , and required 145,000 eggs and a diameter pan. Omelette In cuisine, an omelette or omelet is a dish made from beaten eggs fried with butter or oil in a frying pan (without stirring as in scrambled egg). It is quite common for the omelette to be folded around a filling such as cheese, chives, vegetables, mushrooms, meat (often ham or bacon), or some combination of the above. Whole eggs or sometimes only egg whites are beaten with a small amount of milk, cream, or even water. The fluffy omelette is"
"“Western Sandwich”, cited in a San Antonio newspaper. A “Manhattan Sandwich” (cited from 1909) was similar in that it contained fried egg, minced ham, and onion. Food writers James Beard and Evan Jones believed that the Denver or Western sandwich was actually created earlier by ""the many Chinese chefs who cooked for logging camps and railroad gangs in the nineteenth and early twentieth centuries"" and was probably derived from egg foo young. Denver sandwich A Denver sandwich, also known as a Western sandwich, consists of a Denver omelet (consisting of at least ham, onion, green pepper, and scrambled eggs), sandwiched"
"time. When Henry Puyi became Kang Teh, Emperor of the Manchurian Empire, a 1934 Associated Press story noted his taste for ham and eggs and other Western-style dishes. Bacon and eggs is a similar dish, as is Eggs Benedict, which is prepared using bacon, Canadian bacon or ham and poached eggs as main ingredients. Spanish eggs consists of ham and eggs served atop heavily seasoned boiled rice. Ham and eggs are two of the main ingredients in the Denver omelette. The term ""ham and eggs"" and variations of it have had various slang meanings. In rhyming slang it refers to"
"Bauernfrühstück Bauernfrühstück () (literally ""farmer's breakfast"") is a warm German dish made from fried potatoes, eggs, onions, leeks or chives, and bacon or ham. Despite its name, it is eaten not only for breakfast but also for lunch and dinner. It is similar to the somewhat simpler English bubble and squeak. The ingredients are mixed in a pan and fried as an omelette. It is usually accompanied by a green or tomato salad or pickles (UK: gherkins). Similar dishes are found in other countries, too. In France, for example, as omelette à la paysanne (with sorrel), in Spain as a"
"tortilla de patatas or in Sweden as pyttipanna. Bauernfrühstück Bauernfrühstück () (literally ""farmer's breakfast"") is a warm German dish made from fried potatoes, eggs, onions, leeks or chives, and bacon or ham. Despite its name, it is eaten not only for breakfast but also for lunch and dinner. It is similar to the somewhat simpler English bubble and squeak. The ingredients are mixed in a pan and fried as an omelette. It is usually accompanied by a green or tomato salad or pickles (UK: gherkins). Similar dishes are found in other countries, too. In France, for example, as omelette à"
"or marketing purpose. Another popular theory is that the name derived from a Malay bastardisation of the name for the unofficial national dish of Thailand, Phad Thai, which some variations include the fried noodle dish enveloped in an egg omellette as well. A similar dish exists in Japan, and is called ""omuraisu"" (from the English words ""omelette""/""omuretsu"" and ""rice""). It is a fried ketchup-flavoured rice sandwiched with a thinly spread beaten egg or covered with a plain egg omelette. Nasi goreng pattaya Nasi goreng pattaya, or simply nasi pattaya, is a Southeast Asian fried rice dish made by covering or"
"Spanish omelette Spanish omelette is the English name for a traditional dish from Spanish cuisine called tortilla española, tortilla de patatas or tortilla de papas. It is an omelette made with eggs and potatoes, sometimes also with onion and/or chives or garlic; fried in oil and often served cold as an appetizer. It is part of the cuisine of Spain. In Spanish ""tortilla"" is the diminutive form of ""torta"", cake; this dish is called ""tortilla de patatas"" or ""tortilla española"" to distinguish it from a plain omelette (""tortilla francesa"", literally """"French omelette""""). These dishes are unrelated to the maize or"
"an omelet over taco rice. Fried hotdog and Spam are also two popular meats to include in the dish. A similar dish exists in Southeast Asia, especially in Malaysia, Indonesia and Singapore, and is called ""nasi goreng pattaya"". It is a Southeast Asian fried rice dish, covering chicken fried rice, in thin fried egg or omelette. A scene in the 1985 comedy film Tampopo shows omurice being made. Omurice Omurice or is an example of yōshoku (a Western-influenced style of Japanese cuisine) consisting of an omelette made with fried rice and usually topped with ketchup. With omu and raisu being"
"ingredient, a choice of roast pork, shrimp, chicken, beef, or lobster may be offered. In Chinese Indonesian cuisine, it is known as ""fu yung hai"", sometimes spelled as ""pu yung hai"". The omelette is usually made from the mixture of vegetables such as carrots, bean sprouts, and cabbages, mixed with meats such as crab meat, shrimp, or minced chicken. The dish is served in sweet and sour sauce with peas. In Western countries, the dish usually appears as a well-folded omelette with the non-egg ingredients embedded in the egg mixture, covered in or served with sauce or gravy. Chinese chefs"
"Ham and eggs Ham and eggs is a dish combining various preparations of its main ingredients, ham and eggs. It has been described as a staple of ""an old-fashioned American breakfast"" and of the traditional English breakfast. It is also served as a lunch and dinner dish. Some notable people have professed an affinity with the dish, such as Duncan Hines and Henry Puyi. Similar dishes include bacon and eggs, Spanish eggs, the Denver omelette and Eggs Benedict. The term ""ham and eggs"" and some variations of it have been used in various cultural contexts. It has been used as"
"Haslet In British English, haslet or acelet is a pork meatloaf with herbs, originally from Lincolnshire. The word is derived from the Old French ""hastilles"" meaning ""entrails"". In Lincolnshire, haslet (pronounced '/ˈheɪslɪt/' locally) is typically made from stale white bread, ground pork, sage, salt and black pepper. It is typically served cold with pickles and salad, or as a sandwich filling. In England, it is commonly sold on a delicatessen counter. Welsh haslet is traditionally made from finely minced potatoes, pigs' liver and onions. Haslet (in North American English) refers to the heart, lungs, liver, stomach, and other edible viscera"
"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"
"and then cooked on a skillet. Usually the skillet is not warmed much before the mixture is poured in and it does not immediately solidify. The stove is usually turned on right before the egg is poured in. George Frederick Scotson-Clark, the author of ""Eating Without Fears"", described it as ""an excellent late supper dish."" Indian omelette An Indian omelette is a version of the omelette found in Indian cuisine. Its main ingredients are eggs, herbs, tomatoes and spices that vary by region. Grated cheese is sometimes put over the omelette, and they may also be filled with things such"
"Panackelty Panackelty (also spelt panacalty, panaculty, panackerty '""panaggie'"" or abbreviated as panack) is a casseroled dish, traditional throughout the northeast of England and especially associated with Sunderland and County Durham consisting of meat (mainly corned beef) and root vegetables (mainly potatoes, onions and carrots) left to bake throughout the day in an oven pot on low heat or cooked slowly on a low heat in a pan, hence the name PANacalty. The dish exists in a number of local variations that differ in name, meat and vegetable content. Around the Humber estuary a version is known as pan aggie and"
"16,000 eggs, of oil, of onions, and of salt. Spanish omelette Spanish omelette is the English name for a traditional dish from Spanish cuisine called tortilla española, tortilla de patatas or tortilla de papas. It is an omelette made with eggs and potatoes, sometimes also with onion and/or chives or garlic; fried in oil and often served cold as an appetizer. It is part of the cuisine of Spain. In Spanish ""tortilla"" is the diminutive form of ""torta"", cake; this dish is called ""tortilla de patatas"" or ""tortilla española"" to distinguish it from a plain omelette (""tortilla francesa"", literally """"French"
"with shrimp remoulade is a southern/Creole combination served at many restaurants in New Orleans, Louisiana. While fried green tomatoes have traditionally been a side dish, served with pepper vinegar, they have begun to appear in other dishes. Fried green tomatoes Fried green tomatoes are a side dish usually found in the Southern United States, made from unripe (green) tomatoes coated with cornmeal and fried. Traditional preparation of fried green tomatoes begins by cutting the tomatoes into approximately 1/4-inch (~0.6 cm) slices. They are then seasoned with salt and pepper, coated with plain, coarse cornmeal, and shallow fried in bacon fat"
"fava are cooked like other green beans, boiled and dressed in oil, or stewed with meat. The haricot beans and black-eyed beans are also common. Lentils, split peas, and chickpeas are widely used in soups, with rice, in salads, or with meat. Hummus, made from chickpeas and sesame paste, originated in Syria and Lebanon. Stuffed vegetables are a dish most associated with the Middle East in the popular mind. They are commonly called dolma, the Turkish word meaning ""stuffed,"" but also the Arabic mahshi. Grape leaves, chard, and cabbage are stuffed with rice, ground meat, pine nuts, and spices, and"
"the area. The original recipe consistsof only minced meat (lamb or beef and pork mixed), onions, chili pepper, salt and cumin. Modern recipes use herbs like parsley and coriander. In Muslim-majority areas the use of beef and lamb is more prevalent. Mushrooms, potatoes, or cheese may be used in place of meat. Pierogi of Poland, varenyky of Ukraine, pelmeni of Russia and Belarus are ravioli-like crescent-shaped dumplings filled with savoury or sweet filling. Varenyky are usually boiled or steamed. Pierogi are often fried after boiling. ""Little ears"", variously called ""uszka"" in Poland, ""ushki"" (ушки) in Russia, ""vushka"" (вушка) in Ukraine,"
"of an animal, usually a hog. In the U.S. South, these entrails are traditionally removed in one piece at hog-killing time and given to the poor. Haslet In British English, haslet or acelet is a pork meatloaf with herbs, originally from Lincolnshire. The word is derived from the Old French ""hastilles"" meaning ""entrails"". In Lincolnshire, haslet (pronounced '/ˈheɪslɪt/' locally) is typically made from stale white bread, ground pork, sage, salt and black pepper. It is typically served cold with pickles and salad, or as a sandwich filling. In England, it is commonly sold on a delicatessen counter. Welsh haslet is"
"called ""samboosa"" or ""sambusac"", but in South Africa, they are often called ""samoosa"". Frozen samosas are increasingly available from grocery stores in Canada, the United States, and the United Kingdom. While samosas are traditionally fried, many Westerners prefer to bake them, as this is viewed as more convenient and more healthy by some diners. Variations using filo, or flour tortillas are sometimes used. Samosa A samosa () is a fried or baked dish with a savoury filling, such as spiced potatoes, onions, peas, or lentils. It may take different forms, including triangular, cone, or half-moon shapes, depending on the region."
"is called ""Székely gulyás"", named after the Hungarian writer, journalist and archivist József Székely (1825–1895). ""Paprikás krumpli"" is a traditional paprika-based potato stew with diced potatoes, onion, bell peppers, ground paprika and some bacon or sliced spicy sausage, like the smoked Debrecener, in lieu of beef. In German-speaking countries this inexpensive peasant stew is made with sausage and known as Kartoffelgulasch (""potato goulash""). Thick stews similar to ""pörkölt"" and the original cattlemen stew are popular throughout almost all the former Austrian-Hungarian Empire, from Northeast Italy to the Carpathians. Like ""pörkölt,"" these stews are generally served with boiled or mashed potato,"
"a slang term in the United States, and has also been used to refer to various entities and events in the United States. Ham and eggs is a popular dish often served as a breakfast meal in the United States. It is also consumed as a dinner or supper dish, for example in parts of the Southern United States, and is sometimes served as a lunch dish. Eggs served with the dish can be fried, scrambled or poached. Additional ingredients such as tomatoes and seasonings, such as Herbes de Provence, are sometimes used. The dish can be prepared on a"
"Gołąbki Gołąbki is the Polish name of a dish popular in cuisines of Central Europe, made from boiled cabbage leaves wrapped around a filling of minced pork or beef, chopped onions, and rice or barley. ""Gołąbki"" is the plural form of ""gołąbek"", the diminutive form of ""gołąb"", meaning ""pigeon"", referring to the roll's shape. Gołąbki are often served during the Christmas season and on festive occasions such as weddings. They are also a featured dish for family reunions amongst Polish Americans. ""Gołąbki"" are also referred to as ""golombki"", ""golumpki"", ""golabki"", ""golumpkies"", ""golumpkis"", ""gluntkes"", or ""gwumpki"". Similar variations are called ""holubky"""
"oven. A larger and thicker form is also known as a Möttönen. Two Karelian variants are atomi and vety (""atom"" and ""hydrogen""), where ""vety"" contains ham and egg, but ""atomi"" only one of these. Traditionally the pastry is eaten whole. A contemporary way to have them is to split it in half and fill it with a frankfurter or some other type of sausage, or with kebab meat or some form of meat burger. They are generally served with ketchup, mustard and a relish similar to Bostongurka. The term ""lihapiirakka""' may also be used for a large rectangular turnover. Lihapiirakka"
"greens, or poke salad), mashed potatoes, cornbread or corn pone, sweet tea, and dessert—typically a pie (sweet potato, chess, shoofly, pecan, and peach are the most common), or a cobbler (peach, blackberry, sometimes apple in Kentucky or Appalachia). Other Southern foods include grits, country ham, hushpuppies, beignets, Southern styles of succotash, chicken fried steak, buttermilk biscuits (may be served with butter, jelly, fruit preserves, honey, gravy or sorghum molasses), pimento cheese, boiled or baked sweet potatoes, pit barbecue, fried catfish, fried green tomatoes, bread pudding, okra (principally dredged in cornmeal and fried, but also steamed, stewed, sauteed, or pickled), butter"
"cheese (3-way), the latter with onions or beans (4-way) or with both (as a 5-way), all topped off with oyster crackers and to some, hot sauce. It can also be placed on top of a hot dog in a steamed bun with mustard and onions, and topped with cheddar cheese (referred to as a cheese coney). Findlay Market is the oldest continuously-operated public market in the state of Ohio. Goetta is a meat-and-grain sausage or mush of German inspiration that is popular in the greater Cincinnati area. It is primarily composed of ground meat (pork, or pork and beef), pin-head"
"Hummus Hummus (, , or ; , full Arabic name: hummus bi tahini ) is a Levantine dip or spread made from cooked, mashed chickpeas or other beans, blended with tahini, olive oil, lemon juice, salt and garlic. It is popular in the Middle East and Mediterranean, as well as in Middle Eastern cuisine around the globe. It can also be found in most grocery stores in North America and Europe. ""Hummus"" comes from the Arabic word meaning ""chickpeas"", and the complete name of the prepared spread in Arabic is ""ḥummuṣ bi ṭaḥīna"" which means ""chickpeas with tahini"". Spelling of"
"a mixture of savoury fillings, consists of chopped vegetables; carrots, cabbages, green beans, bamboo shoots, banana heart and leeks, or sometimes also minced meat; chicken, shrimp, pork or beef. It is often served as an appetizer or snack, and might be served deep fried or fresh (unfried). The fried version with minced pork is called egg rolls or ""chả giò"" (southern Vietnam), ""nem cuốn"", ""chả cuốn"" or ""Nem rán"" (northern Vietnam). Central Vietnam has its own version of a fried roll called Ram. Ram is always made from whole shell-on shrimp or chopped de-shelled shrimp and some green onions, wrapped"