Which vegetables are hash browns made from?
"Hash browns Hash browns or hashed browns are a simple preparation in which potatoes are pan-fried after being shredded, diced, julienned or riced, in the style of a Swiss Rösti. In some cultures, ""hash browns"" or ""hashed browns"" can refer to any of these preparations, while in others it may refer to one specific preparation. Hash browns are a staple breakfast food at diners in North America and the UK, where they are often fried on a large common cooktop or grill. In some parts of the United States, ""hash browns"" strictly refer to shredded or riced pan-fried potatoes and"
"greens, Savoy, kohlrabi, and gai lan (""Brassica oleracea""), turnip, napa cabbage, bomdong, bok choy and rapini (""Brassica rapa""), rocket salad/arugula (""Eruca sativa""), garden cress (""Lepidium sativum""), watercress (""Nasturtium officinale"") and radish (""Raphanus"") and a few spices like horseradish (""Armoracia rusticana""), ""Brassica"", wasabi (""Eutrema japonicum""), white, Indian and black mustard (""Sinapis alba"", ""Brassica juncea"" and ""B. nigra"" respectively). Vegetable oil is produced from the seeds of several species such as ""Brassica napus"" (rapeseed oil), perhaps providing the largest volume of vegetable oils of any species. Woad (""Isatis tinctoria"") was used in the past to produce a blue textile dye (indigo), but"
"that mixes reminiscences and recipes. The most famous recipe, contributed by her friend Brion Gysin, is for ""Haschich Fudge"", a mixture of fruit, nuts, spices, and ""canibus sativa"" or marijuana. Her name was later lent to the range of cannabis concoctions called ""Alice B. Toklas brownies"" (despite the fact that the ""Haschich Fudge"" recipe did not originate with Toklas, nor is there any record that she ever made it herself). The cookbook has been translated into numerous languages. A second cookbook followed in 1958, ""Aromas and Flavors of Past and Present"". However, Toklas did not approve of it, as it"
"target molecule. HRP has been used in decades of research to visualize under microscopy and assess non-quantitatively the permeability of capillaries, particularly those of the brain. Horseradish Horseradish (""Armoracia rusticana"", syn. ""Cochlearia armoracia"") is a perennial plant of the family Brassicaceae (which also includes mustard, wasabi, broccoli, and cabbage). It is a root vegetable used as a spice and prepared as a condiment. The plant is probably native to southeastern Europe and western Asia. It is popular worldwide. It grows up to tall, and is cultivated primarily for its large, white, tapered root. The intact horseradish root has hardly any"
"often hash browns are commonly found in typical American fast-food burger ""joints"" and cafeterias. One popular favourite involves a baked potato with cheddar cheese (or sour cream and chives) on top, and in New England ""smashed potatoes"" (a chunkier variation on mashed potatoes, retaining the peel) have great popularity. Potato flakes are popular as an instant variety of mashed potatoes, which reconstitute into mashed potatoes by adding water, with butter or oil and salt to taste. A regional dish of Central New York, salt potatoes are bite-size new potatoes boiled in water saturated with salt then served with melted butter."
"Witch Hazel), ""Hippophae rhamnoides"" (Hippophae berry Sanddorn), ""Hordeum vulgare"" (Barley), ""Humulus lupulus"" (bine), ""Hypericum perforatum"" (perikon Amber), ""Laurus nobilis"", ""Magnolia denudata"" (Hsin-I Yulan-Magnolie), ""Malva sylvestris"" (Blue mallow), ""Musa acuminata × balbisiana"" (Banana), ""Nelumbo nucifera"" (Baladi bean), ""Pinus strobus"" (Eastern white pine), ""Prunus serotina"" ssp. serotina (black cherry), ""Psidium guajava"" (Common guava), ""Quercus alba"" (White oak), ""Quercus robur"" (Common oak), ""Rumex hymenosepalus"" (Arizona dock), ""Schinus terebinthifolius"" (Brazilian pepper tree), ""Terminalia arjuna"" (arjun), ""Terminalia catappa"" (Indian almond), ""Theobroma cacao"" (Cacao), ""Drimia maritima"" (Sea Squill), ""Vicia faba"" (bell-bean), ""Vitis vinifera"" (common grape vine), ""Zea mays"" (corn, maize), and ""Ziziphus jujuba"" (jujube, Chinese date)."
"pods are also used (along with spices) for preparing stir-fried dish known as ""Thoran"". In Maharashtra, dry preparations with green masala is often made out of these green beans (Ghevda varirties - Shravan ghevda (french beans), Bajirao Ghevda, Ghevda, Walwar, Pavta sheng..) mostly found at the end of monsoon during fasting festivals of Shravan month. In Karnataka, the hyacinth bean is made into curry (""avarekalu saaru"")(), salad (""avarekaalu usli""), added to upma (""avrekaalu uppittu""), and as a flavoring to Akki rotti. Sometimes the outer peel of the seed is taken out and the inner soft part is used for a"
"Horseradish Horseradish (""Armoracia rusticana"", syn. ""Cochlearia armoracia"") is a perennial plant of the family Brassicaceae (which also includes mustard, wasabi, broccoli, and cabbage). It is a root vegetable used as a spice and prepared as a condiment. The plant is probably native to southeastern Europe and western Asia. It is popular worldwide. It grows up to tall, and is cultivated primarily for its large, white, tapered root. The intact horseradish root has hardly any aroma. When cut or grated enzymes from the now-broken plant cells break down sinigrin (a glucosinolate) to produce allyl isothiocyanate (mustard oil), which irritates the mucous"
"cedar, cutlass, doudouce, egg, Graham, Bombay, ice-cream, Julie, long, pawpaw, Peter, rose, round, spice, starch, Tommy, teen, turpentine, vert, zabrico), breadfruit, sorrel (roselle), passion fruit), watermelons, sapodilla Manilkara zapota , pommerac (Syzygium malaccense), guavas, pommecythère (Spondias dulcis), caimite (star apple), abiu, five fingers (carambola), cherries, zaboca (avocado), popoy (papaya), chenette (Melicoccus bijugatus), pineapples, oranges, Portugal (tangerines of various genetic breeding), plum (Governor, King and common variety), West Indian (Barbadian) cherry (Acerola), bananas (sikyé, silk, Gros Michel, Lacatan), barbadine (granadilla), balatá, soursop, cashews, Tamarind, Ceres (Flacourtia indica), , Cocorite (Attalea maripa), Gru-Gru-beff (Acrocomia aculeata), Fat-Pork (Chrysobalanus icaco), pears. and coconuts (several"
"green bean (""Phaseolus vulgaris"" L.), alfalfa sprout (""Medicago sativa"" L.), mung bean sprout (""Vigna radiata"" L.), cowpea (""Vigna unguiculata"" L.), kudzu root (""Pueraria lobata"" L.), and red clover blossom and red clover sprout (""Trifolium pratense"" L.) have been studied for their estrogenic activity. Highly processed foods made from legumes, such as tofu, retain most of their isoflavone content, and fermented miso, which has increased levels. Other dietary sources of isoflavones include chick pea (biochanin A), alfalfa (formononetin), and peanut (genistein). Isoflavones are also found in foods of animal origin such as dairy products, meat, eggs and seafood, but the overall"
"citrons and limes, green and purple eggplants, red onions, plantains, broad beans, okra/lady finger, banana tree stems and flowers, lotus roots, green jackfruit, red pumpkins, and mushrooms are to be found in the vegetable markets or ""kacha bazaar"" or ""sabji bazaar"". Bay leaves, cumin powder,cumin, red chili powder, turmeric powder, coriander powder, garlic, onion, ginger, black pepper, chili powder, nigella , mustard and fenugreek seeds are common spices. Mustard oil and vegetable oil are the primary cooking media, although sunflower oil and peanut oil are also used. Clarified butter (ghee) is used for its aromatic flavors. ""Panch foron"" is a"
"malted barley, beechnut, beetroot, carrot, chicory root, corn, soybeans, cottonseed, dandelion root (see dandelion coffee), fig, roasted garbanzo beans, lupinus, boiled-down molasses, okra seed, pea, persimmon seed, potato peel, rye, sassafras pits, sweet potato, wheat bran. The Native American tribes of what is now the Southeastern United States brewed a ceremonial drink containing caffeine, ""asi"", or the ""black drink"", from the roasted leaves and stems of Ilex vomitoria (""Yaupon holly""). European colonists adopted this beverage as a coffee-substitute, which they called ""cassina"". The drink brewed from ground roasted chicory root has no caffeine, but is dark and tastes much like"
"Hushpuppy A hushpuppy is a small, savory, deep-fried ball made from cornmeal-based batter. Hushpuppies are frequently served as a side dish with seafood and other deep-fried foods. The use of ground corn (maize) in cooking originated with Native Americans, who first cultivated the crop. Cherokee, Chickasaw, Choctaw, Creek, and Seminole cooking introduced one of its main staples into Southern cuisine: corn, either ground into meal or limed with an alkaline salt to make hominy, in a Native American technology known as nixtamalization. Cornbread was popular during the American Civil War because it was very cheap and could be made in"
"were ripening. Both the leaves and the seeds of ""H. peploides"" are used as food. The shoots and leaves are rich in vitamin A and vitamin C and can be used as a green leafy vegetable either raw or cooked. They can also be fermented to prepare a sauerkraut-like preserve, and in Iceland are fermented in whey to produce a drink. The seeds are small in size and time-consuming to gather; they can be ground up and added to flour or used as a garnish. Honckenya Honckenya peploides, the sea sandwort (UK) or seaside sandplant (Canada), is the only species"
"dandelions, erythronium (dogstooth), elymus, fescues, Ammophila (Poaceae) (marran grasses), milk thistles, oats and wild oats, plantain (the weed), poa Genus (i.e. blue, meadow's, spear, tussock grasses). Care must be taken to offer wild greens and weeds that are only harvested anywhere in the country side far from highly polluted areas (i.e. cities, metropolises, towns). Complete vegetarian proteins: Produced by always combining 1 type of cereal with 1 type of legume/pulse and to offer during immatures' growth, during molting seasons and/or during breeding seasons (most particularly during the rearing of chicks) i.e. almonds + oat groat/meal, couscous + lentils, beans +"
"traditionally distributed during the Hindu spring festival of Holi. Modern interest in cannabis-infused food is credited to the publication of ""The Alice B. Toklas Cookbook"". Toklas included a recipe for ""haschich fudge"", which was contributed by artist and friend Brion Gysin when the book was published in 1954. Although it was omitted from the first American editions, Toklas' name and her ""brownies"" became synonymous with cannabis in the growing 1960s counterculture. In some U.S. states that have legalized cannabis, edibles have experienced a dramatic rise in sales. However, there is growing concern about the danger edibles pose to children and"
"and made into a confectionery called ""alegría"". The leaves can be cooked like spinach, and the seeds can be germinated into nutritious sprouts. While ""A. cruentus"" is no longer a staple food in North and Central America, it is still grown and sold as a health food. It is an important crop for subsistence farmers in Africa. In Maharashtra, during month of ""Shravan"", a stir-fried vegetable with just grated coconut is served during festivals. The stem is used in curry made with ""vaal"" hyacinth bean. Among the Zuni people, the feathery part of plant ground into a fine meal and"
"wild plants, judging from the seed remains of plants that could not be consumed without preparation. Of the berries that have been found are raspberry (""Rubus idaeus""), dewberry (""Rubus caesius""), wild strawberry, and the somewhat less palatable dogwood (""Cornus sanguinea""), hawthorn (""Crataegus monogyna"" and ""C. oxyacantha""), rowanberry (""Sorbus aucuparia""), crab apple and rose hips. Some seeds usually made into gruel in historical times are acorn and manna grass (""Glyceria fluitans""). Roots of the sea beet, Beta maritima, were prepared as well. That species is ancestral to modern domestic beets. Greens could have been boiled from nettle (""Urtica dioica""), orache (""Atriplex"")"
"even though they are not specifically mentioned. Generally cut French beans (""Brechbohnen"") are used. In Hamburg on the markets occasionally Turkish peas may be found, a Vierlande bean variety that used to be frequently used for this dish. During preparation several sprigs of savory are added to the beans. The pears used for this dish are cooking pears which would otherwise be inedible eaten as fruit in their own right. They are small, green, rock-hard and do not have the sweetness and juiciness of the popular eating varieties. These pears are mainly found at markets and in small vegetable shops."
"greens and carrot, beetroot like vegetables as their main ingredients. It is prepared by grinding the vegetable with the spices and then mixing it with yogurt. All ingredients are used raw (as they are) without any cooking. Thambuli/Tambli/Tambuli is a form of fresh pickle. There are many varieties of Thumbuli: Menthe Thumbuli, shunti (ginger) thaumbuli, and various other herbal thambulis. The herbal thambuli is prepared with leaves like Basale soppu, kaki kudi soppu, doddapatre soppu (all of them grown in all over Karnataka). Many different seasonal vegetables/herbs can be used in the preparation of thambulis, such as doddapatre leaves (ajwain"
"(bilberry) beans, cabbage, carrots, cress, lettuce, onions, peas, potatoes, tomatoes, turnips lavender, marigold, marjoram, mugwort, parsley, sage, sorrel, thyme cardamom, coffee, pepper, tea flax, hemp, wine-grapes, hops, madder, woad; ""see also #Fruit and nut trees (above), #Grains (below)"" anemone, asphodel, belladonna, buttercup, camellia, celandine, clematis, cornflower, daffodil, daisy, eglantine, forget-me-not, gladden, hemlock, hyacinth, iris, lily, lobelia, mallow, marigold, mimosa, nasturtium, nenuphar, pansy, pimpernel, poppy, primrose, rockrose, rose, saffron, snapdragon, stonecrop, sunflower, water-lily grass, reeds, rushes, sedge barley, oats, rye, wheat bindweed, boxwood, brambles, broom, butterbur, clover, fireweed, goatleaf, gorse, heather, ivy, nettles, sloe, thistles, thorn-bush, wood-parsley bracken, ferns, moss, seaweed,"
"bread is crisp and the sauce begins to brown. Many Hot Browns also include ham with the turkey, and either pimentos or tomatoes over the sauce, and imitation Hot Browns sometimes substitute a commercial cheese sauce instead of the Mornay. More common alternatives to the Hot Brown include using Cheddar cheese or American cheese for the sauce. Alternatives for garnishes include tomatoes, mushroom slices, and, very rarely, canned peaches. When Fred K. Schmidt created the Hot Brown, its sliced roast turkey was a rarity, as turkey was usually reserved for holiday feasts. The original Hot Brown included the sliced turkey"
"registered fungicide to use on asparagus. Since 1990 the EPA has granted exemptions for tebuconazole, myclobutanil, and triadimefon for use on asparagus. Hawaii is the primary state in the U.S. where bananas are grown. The average yield is 15,000 pounds/acre. Approximately 600-800 plants are grown per acre. Planting occurs year-round. Banana bunches are ready for harvest 12 to 15 months after initial planting. On a banana plantation, plants can be seen at all stages of vegetative growth and fruit maturity year-round. Bananas can be harvested any day of the year. Like yellow sigatoka, black sigatoka, was first documented in the"
"hawthorn, include the various-leaved hawthorn of the Caucasus, which is only very occasionally found in parks and gardens. The fruit of hawthorn, called haws, are edible raw but are commonly made into jellies, jams, and syrups, used to make wine, or to add flavour to brandy. Botanically they are pomes, but they look similar to berries. A haw is small and oblong, similar in size and shape to a small olive or grape, and red when ripe. Haws develop in groups of two or three along smaller branches. They are pulpy and delicate in taste. In this species (""C. monogyna"")"
"also be used in salads and soups after removal of the bitterness. In Japan it is called and the leaves are sometimes blanched and added to soups or rice. Its leaves, along with those of hahakogusa, are a fundamental ingredient in kusa mochi (literally ""grass cake""), a Japanese confectionery, to which it imparts its fresh, springlike fragrance and vivid green coloring. The young leaves can be lightly boiled before being pounded and added to glutinous rice dumplings known as mochi to which they give a pleasant colour, aroma and flavour. Mugwort mochi can be found in many North American health"
"""beigli"" (also spelled ""bejgli""). Poppy seed hamantashen were the main traditional food eaten by Ashkenazi Jews at Purim until the filling was replaced by other fruit and nut fillings. Poppy seed pastries are common in Jewish bakeries and delicatessens throughout the United States. In Indian cuisine white poppy seeds are added for thickness, texture and also give added flavor to recipes. Commonly used in the preparation of korma, ground poppy seeds, along with coconut and other spices, are combined as a paste to be added at the last stage of cooking. It is quite hard to grind the seeds when"
"Agriculture stated that they were reviewing the ban on beef and lamb products, but that the ban on food containing sheep lung would remain in force. As haggis cannot be exported to the United States, it is instead made there, sometimes by Scottish companies. One such uses what is stated to be the same 150 year-old recipe and ingredients as in Scotland, except that sheep lung is not used, and the casing is always artificial. Haggis Haggis is a savoury pudding containing sheep's pluck (heart, liver, and lungs); minced with onion, oatmeal, suet, spices, and salt, mixed with stock, and"
"nuts, fruit, and cannabis, Hashish Fudge quickly became a sensation in its own right. In the recipe, Toklas says it is called ""the food of paradise"" and goes on to suggest places where the cook might find the cannabis. She adds that the fudge can liven up any gathering and is ""easy to whip up on a rainy day."" She cautions two pieces are quite enough and that one should be prepared for hysterical fits of laughter and wild floods of thoughts on ""many simultaneous planes."" Although Toklas later said that this recipe was given to her by her friend"
"The ""halakha"" (Jewish Law) prescribes the minimum amount of ""maror"" that should be eaten to fulfill the mitzvah (a ""kazayis"" or ""kezayit"", literally meaning the volume of an olive) and the amount of time in which it should be consumed. To fulfill the obligation, the flavor of the ""maror"" must be unadulterated by cooking or preservatives, such as being soaked in vinegar. The Mishnah specifies five types of bitter herbs eaten on the night of Passover: ""ḥazeret"" (lettuce), ""ʿuleshīn"" (endive/chicory), ""temakha"", ""ḥarḥabina"" (sweet clover or Eryngium creticum), and ""maror"" (likely Sonchus oleraceus, a type of dandelion). The most common vegetables"
"cereal grain with about three-quarters of grain products made of wheat flour and many dishes use indigenous ingredients, such as turkey, venison, potatoes, sweet potatoes, corn, squash, and maple syrup which were consumed by Native Americans and early European settlers. These homegrown foods are part of a shared national menu on one of America's most popular holidays; Thanksgiving, when some Americans make traditional foods to celebrate the occasion. Characteristic dishes such as apple pie, fried chicken, pizza, hamburgers, and hot dogs derive from the recipes of various immigrants. French fries, Mexican dishes such as burritos and tacos, and pasta dishes"
"may date back to stories about some people on the frontier making cornbread patties on the blade of a hoe. A thicker buttermilk-based batter that is deep-fried rather than pan-fried, forms the hushpuppy, a common accompaniment to fried fish and other seafood in the South. Hushpuppy recipes vary from state to state, some including onion seasoning, chopped onions, beer, or jalapeños. Fried properly, the hushpuppy will be moist and yellow or white on the inside, while crunchy and light to medium-dark golden brown on the outside. Cornbread Cornbread is any quick bread containing cornmeal, and a Native American cuisine. They"
"multi-cereal, 14 cereals, whole-wheat), al dente cooked pastas. Edible blossoms and flowers: carnations, chamomille, chives, dandelion, day lilies, eucalyptus, fruit trees' blossoms, herbs' blossoms, hibiscus, honeysuckle, impatiens, lilac, nasturiums, pansies, passion flower (passifloræ), rosees, sunflowers, tulips, violets. Fruits with all discarded pits and/or larger seeds: All are healthy and can be offered i.e. all apple varieties, banana, all berries varieties, all citrus varieties, grapes, kiwi, mango, melons, nectarine, papaya, peach, all pear varieties, plum, starfruit. Vegetables: All are healthy and can be offered including squashes and their freshly harvested and/or oven-roasted seeds. i.e. beet, broccoli, cauliflower, carrots, cucumber, all cabbage"
"radish, Brussels sprouts, watercress, papaya seeds, nasturtiums, and capers. These species generate isothiocyanates in different proportions, and so have different, but recognisably related, flavors. They are all members of the order Brassicales, which is characterised by the production of glucosinolates, and of the enzyme myrosinase, which acts on glucosinolates to release isothiocyanates. Phenethyl isothiocyanate (PEITC) and sulforaphane inhibit carcinogenesis and tumorigenesis in certain circumstances. Their mechanism of action is proposed to involve inhibition of cytochrome P450 enzymes, which oxidize compounds such as benzo[""a""]pyrene and other polycyclic aromatic hydrocarbons (PAHs) into more polar epoxy-diols, which can then cause mutation and induce"