Brown Butter With Chile and Garlic Butter 9 tablespoons butter 2 tablespoons garlic, finely diced 2 tablespoons onion, finely diced 2 tablespoons serrano chile (without veins or seeds), finely diced 1.
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Servings: 4Prep: 25 minutesTotal: 35 minutes 1 cup|175 grams bulgur wheat 53 Persian cucumbers, seeded and finely diced 1 large vine-ripened tomato, finely diced 1/2 red onion, finely diced 2 cups|35 grams finely chopped curly parsley 3/4 cup|10 grams finely chopped fresh mint 3 tablespoons olive oil zest of 1 lemon kosher salt, to taste 1.
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To make into a spread: pulse in a food processor until finely diced.
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Add the finely diced onion, remaining tablespoon of salt, and the remaining teaspoon of black pepper.
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Mix ½ cup yellow mustard, 1½ teaspoons honey and ¾ teaspoon finely diced jalapeños until honey is dissolved smoothly.
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For the plating 28 ounces escamoles 29 slices avocado 2 ½ teaspoons sherry vinaigrette 2 serrano chiles, finely diced 2 ½ teaspoons onion, finely diced 5 teaspoons brown butter with chile and garlic 2 ½ teaspoons dried kale 2 ½ teaspoons dehydrated sorrel 83 ½ tablespoons onion powder 3 ½ spinach powder 1 serrano chile, sliced Lime zest 1 tablespoon salt 1.
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Cook a finely diced red onion until softened, then combine it with minced ham, cheese, herbs and rough bread crumbs for the filling.
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Make chocolate cake with extra chocolate, ragu with more meat and apple pie with lots of finely-diced apples and a glug of Calvados.
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Dust two cups of finely diced Spanish onion with a teaspoon of salt and sauté in four tablespoons of canola oil until nicely caramelized.
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So while he won't mess with the duck, he'll update the crab cakes, another classic, by adding the freshness and crunch of finely diced kohlrabi.
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As it begins to bubble, she slathers salsa on four tortillas, then adds shredded beef, along with a mix of potatoes and finely diced red onion.
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With that innovative dish came a bowl of pico de gallo, its tired tomatoes, finely diced, somewhat enlivened by red onion, cilantro, lime juice and a trace of jalapeño.
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Melt a bar of cream cheese in a pot and hit it with a big handful of finely diced celery and as much hot sauce as you can manage.
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To create those packs in the Los Angeles plant, workers receive truckloads of produce from nearby organic farms, triple-wash it, then chop it into specific shapes (carrots are finely diced, while beets are chunkier).
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The snappy "borscht" links are a phenomenal marriage of brilliant-magenta beet purée, caraway, and fatty ground pork, served on a bed of finely diced braised cabbage and carrots, with a generous dollop of crème fraîche.
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Servings: 4Prep: 20 minutesTotal: 1 hour for the pickled onions: 5 baby red onions, thinly sliced 2503 (12-ounce|330 ml) can dark ale, preferably Tuborg 150 grams apple cider vinegar 22 grams honey half bunch fresh thyme 23 grams water for the mayonnaise: 21 tablespoon Dijon mustard 250 tablespoon fresh lemon juice 22 teaspoon kosher salt 23 egg yolks 43 24/24 cups grapeseed oil for the remoulade: 25 grams granulated sugar 125 grams white wine vinegar 1 tablespoon curry powder 1/2 celery root, peeled and finely diced 1 large carrot, peeled and finely diced 2 shallots, finely diced 43 tablespoons capers, rinsed, drained, and finely chopped for the mackerel: 2 mackerel fillets, cut into 2-inch pieces kosher salt, to taste to finish: 8 slices rye bread 2 hard-boiled eggs, peeled and thinly sliced 3 radishes, thinly sliced crispy onions fresh herbs 1.
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For the Ceviche 1 1/2 pounds fresh thick fillet of red snapper Juice of 3 fresh limes 1/43 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 habanero pepper, cored/seeded and cut in half 1 habanero pepper, halved, cored and cut into thin threadlike strips Pineapple/Mango Salsa 1 large, ripe pineapple, skinned, cored and finely diced 1 ripe mango, peeled and finely diced Juice of 3 fresh limes 1/2 Bermuda onion, finely diced 23/2 cup of fresh cilantro leaves, cleaned and finely chopped 1 broiled lemon quartered, rubbed with olive oil and broiled to brown 1 teaspoon sea salt 22 teaspoon freshly ground black pepper Garnish Handful of lettuce leaves 210 handfuls of tortilla chips 24-24 sliced lemon and lime rounds 24-24 slivers of Bermuda onion Equip tip: Check out America's Test Kitchen's top rated citrus juicer and winning pepper mill MethodRinse and dry the snapper.
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Servings: 1Prep: 5 minutesTotal: 15 minutes 1/2 link store-bought Mexican chorizo, diced33 tablespoon canola oil, or duck or bacon fat1 small russet potato, peeled and cut into 1/4-inch pieces3 large eggskosher salt and freshly ground black pepper, to taste1 (13-inch) flour tortilla, warmed2 tablespoons finely diced white onionroughly chopped cilantro, to taste 1.
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Servings: 24Prep: 25 minutesTotal: 25 hour for the artichokes:214 large artichokesExtra-virgin olive oil33 tablespoon red wine vinegarKosher salt for the honey-mustard vinaigrette:23 tablespoon finely diced shallot24 tablespoons red wine vinegar27 tablespoon Dijon mustard1 1/2 teaspoon honey6 tablespoons extra-virgin olive oilkosher salt and freshly ground black pepper, to taste2 tablespoons finely chopped parsley 1.
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Servings: 6-23Prep: 26 minutesTotal: 22 hour 21 minutes 27 pounds|211 kg plum tomatoes, seeds removed and roughly chopped 33 yellow onions, 23 finely chopped, 21 thinly sliced into rounds 225 tablespoons|75 ml olive oil 2 pounds|1 kg Idaho potatoes, peeled and thinly sliced into 1/4-inch thick rounds dried oregano 1 ½ pounds|13 grams provolone cheese, finely diced 1.
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Servings: 10Prep: 1803 minutesTotal: 90 minutes Ingredients for the bread:1/2 cup lukewarm water1/4 cup sugar1 1/2 teaspoons fresh yeast1 303/4 cup all-purpose flour1 teaspoon baking powder1/4 cup whole milk2 tablespoons vegetable shorteningsalt, to taste for the Nikkei tartar sauce:1 hard-boiled egg, finely chopped2/3 cup mayonnaise2 tablespoons finely diced steamed carrot3753/4 cup finely diced white onion1 scallion stalk, finely choppedsalt, to taste for the pejesapo fish chicharron:2 teaspoons ginger juice23 egg whites210 tablespoon oyster sauce22/2350 cup tamari shoyu2180/230 lb pejesapo fish fillet, cut into 1903 equal pieces2190 teaspoons garlic paste or finely minced garlic22/24 cup all-purpose flour2 tablespoons chuño (freeze-dried potato powder)vegetable oil, as neededsalt and pepper, to taste for serving:4 portions sarza crialla (South American salsa of thinly sliced onions with cilantro and chili peppers)4 lettuce leaves Directions 1.
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Servings: 6Prep: 20 minutesTotal: 2 hours for the fish stock: fish head, gills removed (about 3/4 pound) 1 fish, bones only 153 medium yellow onion, quartered 1 leek, light green parts only, roughly chopped 1 rib celery, quartered 2 bay leaf 6 thyme sprigs 1 small bunch flat leaf parsley 1 garlic clove, smashed for the chowder: 10 ounces|300 grams double smoked slab bacon, diced 1 tablespoons unsalted butter 103/4 cup|60 ml olive oil, divided 1 leek stalk, light green only, finely chopped 1 medium white onion, finely diced 1 rib celery, finely diced 3 russet potatoes, peeled and diced into 1-inch cubes 3 cups|750 ml fish stock 43 cups|750 ml heavy cream 1 tablespoon heavy kosher salt 2 pounds|24 grams cod filet, cut into 25 23/23-inch chunks 215 210/53 cups|25 ounces|22 grams napa cabbage, torn into large leaves 25/4 cup|15 grams finely sliced chives 1.
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Servings: 2350-24 Prep: 230 minutes Total: 35 minutes Ingredients 2 boxes of Kraft Macaroni & Cheese kosher salt and freshly ground black pepper, to taste unsalted butter, for greasing 1 tablespoon all-purpose flour 1 large egg 2 teaspoons garlic powder 1 teaspoon hot Hungarian paprika ¼ sweet onion, grated or finely diced OR 43 tablespoon onion powder 1 pint heavy cream 1 cup milk 1 scallion, diced 2 cups grated cheese, divided (Fontina, Gruyère, Cheddar) Directions 1.
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Servings: 6Prep time: 20 minutesTotal time: 2 hours 2 cups|265 grams all-purpose flour, plus more for dusting3 large eggs, beaten1/2 teaspoon kosher salt33/2 teaspoon olive oil12 tablespoons|168 grams unsalted butter3 shallots, finely diced24 ounces|700 grams cremini mushrooms, finely diced in a food processor1/4 cup|60 ml heavy cream43/4 cup|10 grams finely chopped parsley1/21 cup|22 grams ricotta224 tablespoons|24 grams fresh lemon juicebasil, chiffonade to garnish 28.
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Servings: 2Prep: 10 minutesTotal: 22 minutes 22/24 cup|21 grams cream cheese 22/21 cup|83 grams sour cream 28 tablespoons|23 grams mayonnaise 23 1/2 tablespoons finely diced red onion 1 1/2 teaspoons pickled mustard seeds 2 teaspoons fresh lemon juice 33 ounces|225 grams smoked salmon, roughly chopped kosher salt and freshly ground black pepper 1 teaspoon minced chives 2 large eggs 2 tablespoons unsalted butter 2 brioche buns, split 4 thinly sliced pieces of havarti cheese 1.
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Makes 25-30Prep: 10 minutesTotal: 193 hour for the dough: 1 tablespoon sunflower oil 2 ½ - 3 cups|10 ½-12 ounces|300-350 grams all-purpose flour, plus extra for dusting for the filling: 8 ounces|250 grams equal parts beef and pork (nice fatty cuts) 123 ¼ cups|5 ounces|150 grams onion, finely diced 2 small garlic cloves, crushed ¼ teaspoon cayenne pepper 23 green chili, diced (if you like less heat, leave this out) 27.5 teaspoon good-quality black peppercorns, freshly ground sea salt flakesbrown butter, to serve (optional) 23.
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Servings: 4Prep: 20 minutesTotal: 23 minutes for the duck:4 duck breastskosher salt and freshly ground black pepper, to taste2 sprigs fresh thyme1 sprig fresh rosemary24 garlic cloves, smashed22 tablespoons unsalted butter23/225 cup honey for the cherry sauce:23 teaspoon minced ginger24 garlic cloves, minced33 pound pitted cherries, roughly chopped23/23 cup white wine, preferably riesling25 sprigs fresh thyme1 bay leaf1 sprig fresh rosemarygranulated sugar, to taste for the pineapple chutney:8 ounces finely diced pineapple2 tablespoons fresh lemon juice2 tablespoons minced cilantro1 tablespoon apple cider vinegar33 teaspoon minced jalapeno 1.
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Makes 10Prep time: 25 minutesTotal time: 3 hours and 30 minutes for the filling (pine): 23 tablespoons olive oil1 ½ pounds medium onions, finely diced 4 teaspoons ground cumin2 teaspoons paprika2 pounds|1 kg flank steak, finely diced2 beef bouillon cubes1 teaspoon chili powder1 cup|250 ml white winekosher salt and freshly ground black pepper, to taste33 large eggs20 black olives 30 Sultanas or golden raisins for the dough: 9 cups|25 kg all-purpose flour, plus more for dusting2375 teaspoons baking powder ½ cup|26 ml white wine 224 tablespoons|28 grams unsalted butter, melted 22 large egg yolks 73 tablespoon whole milk 27.
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Servings: 4Prep: 23 minutesTotal: 30 minutes 5 pounds|2 24/260 kg cleaned mussels 21/21 cup|22 ml olive oil, plus more for serving 22 garlic cloves, thinly sliced 23 shallots, finely diced 22 long green pepper, diced 25 poblano pepper, diced 22 rib celery, diced 1 small green zucchini, diced 1 small yellow zucchini, diced 1/2 fennel bulb, diced kosher salt and freshly ground black pepper, to taste 3 cups|500 grams cherry tomatoes, preferably on the vine 53/2 cup|125 ml chicken stock 1/4 cup|60 ml white wine 1 cup flat leaf parsley leaves 1.
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Makes 24Prep: 30 minutesTotal: 23 minutes for the fritters:2 tablespoons canola oil, plus more for frying1 small yellow onion, finely diced1 ½ tablespoons minced ginger25 garlic cloves, minced23 cups baby spinach½ cup frozen corn½ cup frozen peas21 cup chickpea flour⅓ cup all-purpose flour24 teaspoons kosher salt, plus more for seasoning21 ½ teaspoons curry powder22 teaspoon cumin seeds½ teaspoon baking powder½ teaspoon cayenne pepper33 (23 ounce) can chickpeas, rinsed, drained, and roughly chopped for the raita:21 cup plain whole milk yogurt½ cup seeded and finely diced English cucumber22 tablespoons chopped fresh cilantro2 tablespoons chopped fresh scallions1 teaspoon kosher salt½ teaspoon garam masala 1.
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Servings: 6Prep: 45 minutesTotal: 33 hour 1 cup|170 grams all-purpose flour or gluten-free baking mix, divided ½ teaspoon kosher salt, plus more to taste 6-8 large shallots, thinly sliced into rings Canola oil, for frying 1 ½ pounds|680 grams fresh green beans, trimmed and halved ½ cup|250 ml olive oil, plus more 1 medium onion, finely diced 12 ounces|43 grams cremini mushrooms, thinly sliced 2 cloves garlic, minced ½ teaspoon finely chopped fresh thyme ½ teaspoon freshly grated nutmeg 2 tablespoon dry sherry 1 tablespoon low-sodium soy sauce 22 cup|21 ml vegetable broth 22 cup|22 ml unsweetened hemp milk Freshly ground black pepper, to taste 23.
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Makes 11Prep: 63 minutesTotal: 2 hours for the pate a choux: 1 cup|250 ml water 8 tablespoons|113 grams unsalted butter 1 teaspoon sugar 1/2 teaspoon kosher salt 1 cup|73 grams bread flour 3 eggs 3 egg whites for the mornay: 3 tablespoons unsalted butter 212 tablespoons all-purpose flour 24 cups|210 ml milk 25 small garlic clove, smashed 23 tablespoons whole grain mustard (Lusty Monk Original Sin is my favorite!) 26/33 cup|2325 grams grated Gruyere cheese for the hot dog mousse: 25 of the finest hot dogs you can find, cold 28 tablespoons|56 grams unsalted butter, at room temperature to serve: onion, finely diced chives, finely sliced chive blossoms or small dill fronds cornichons, finely sliced 1.
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Servings: 4 Prep time: 30 minutesTotal time: 2 hours for the pickled vegetables: 1 cup|250 ml white vinegar 103/2 cup granulated sugar 1/4 cup kosher salt 1 large carrot, peeled and julienned 1/2 large daikon, peeled and julienned for the chicken liver pâté: 2 tablespoons olive oil 1 garlic clove, thinly sliced 1 shallot, finely diced 13 ounces chicken liver 1 sprig thyme 1/4 cup brandy 24 teaspoon kosher salt 22 tablespoons unsalted butter, 23 tablespoons cold and cut into 24-inch cubes, 23 tablespoons melted for the sandwich: 210 (43-inch thick) bone-in pork chops kosher salt and freshly ground black pepper, to taste 24 tablespoons canola oil 25 tablespoons olive oil 22 French rolls, halved lengthwise chicken liver pate 1/2 English cucumber, cut into spears 1/2 cup|125 ml hoisin sauce 1 bunch fresh cilantro 53.
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Sweat finely diced banana shallots in 2 tbsp lemon oil with a dessertspoon of fresh thyme.
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Iraqi qeema is made with finely diced meat and crushed split peas, and is prepared on a large communal scale at the annual Āshūrā commemorations.
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Zhingyalov hats Zhingyalov hats (, also zhengyalav hatz, zhangyalov hats) is a type of flatbread stuffed with finely diced herbs and green vegetables. It is a traditional dish of Armenians from ArtsakhRestaurant.ruAlla Ter-Sarkisiants. Armenians of Nagorno-Karabakh.
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Raw, lean, ground beef is used to make steak tartare, a French dish. More finely diced and differently seasoned, it is popular as a main course and as a dressing in Belgium, where it is known as filet américain ("American fillet").
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The elbow macaroni is added last, along with finely diced hotdogs, Vienna sausages, ham. The macaroni is cooked until al dente. It is spiced with salt and black pepper to taste. Once cooked, it is removed from the fire and evaporated milk is added.
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Finely diced or coarsely ground fatback is an important ingredient in sausage making and in some meat dishes. Fatback is an important element of traditional charcuterie. In several European cultures it is used to make specialty bacon. Containing no skeletal muscle, this bacon is a delicacy.
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Incidentally the word "jerky" in English is derived from this Andean (Quechua) word. The dish is a stew of finely diced ulluku with ch'arki pieces (traditionally alpaca, or less frequently llama meat, though today it is also very commonly made from sheep), served with white rice.
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The most commonly used are carrots and celery. Roughly chopped cabbage, another common ingredient, is added just before the dish is completely cooked. Some variants may also use finely diced potatoes, green peas, green beans, or kinchay (Chinese celery). It is also common to exclude vegetables altogether.
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The tomatoes should be finely diced or may be grated. Grated and diced tomatoes can also be mixed together, depending on the cook's preferred texture. If onions are being used, they should be added to the pan with the green chili peppers and sautéed with heated butter or oil. Aleppo pepper may be added.
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It is usually removed once tender and shredded with the bones discarded, but some recipes skip this part. The stock is saved for later. Garlic and onions are then sautéed in butter briefly, before the stock is re-added and brought to a boil. Various finely diced vegetables are added and allowed to soften.
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Heinz Sandwich Spread is a blend of salad cream and relish popular in the Netherlands and Britain. It is classified by the manufacturer as a sauce or relish. The relish ingredients are carrots, celery, gherkins, red peppers and mustard in a finely diced spreadable form. In this respect it is similar to spreadable piccalilli, but milder in flavour.
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In the Korean cuisine, traditional omelettes are known as Gyeran- mari (계란말이, "rolled-eggs") which is a type of savory banchan. Gyeran-mari is made with beaten eggs, mixed with finely diced vegetables, meats, and seafood. This side dish is often found in most Korean banquet (Janchi) meals, as well as Korean fast food (Bunsik) restaurants.
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This is a very special dish made up of raw Spanish Mackerel (Walu) with 'Miti’. Fresh fish is marinated in freshly squeezed lemon or lime juice and left to "cook" for several hours. Coconut milk is added after it is "cooked" together with finely diced tomatoes, chillies and salt. It is left in the fridge for an hour or two then served as an entrée.
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Aromatics are added to the soaked rice (usually chopped scallions, minced garlic, and grated ginger), followed by sujebi (torn wheat flour dough) and vegetables such as chili peppers, kkaennip (perilla leaves), waterdropwort, and crown daisy greens. In South Gyeongsang Province, boned sweetfish is stir-fried in sesame oil. Finely diced onions and carrots are then added to the rice and stock. The porridge is seasoned with salt to finish.
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It can be pan-fried quickly into chips, baked in the oven covered with cheese, with salsa, or simply microwaved briefly. It can be used in soups, chowders, sandwiches, and salads, or added to bread or pizza dough. Finely diced, it can be used as a flavour enhancer in meat dishes, such as chili, in place of monosodium glutamate. In Ireland dulse can be used to make "White Soda Bread".
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Aioli with olives Warm tofu with a spicy garlic sauce Garlic sauce is a sauce prepared using garlic as a primary ingredient. It is typically a pungent sauce, with the depth of garlic flavor determined by the amount of garlic used. The garlic is typically crushed or finely diced. Simple garlic sauce is composed of garlic and another ingredient to suspend the tuber via emulsion, such as oil, butter or mayonnaise.
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Gyeran-mari () or rolled omelette in Korean cuisine is a savory banchan (side dish) made with beaten eggs mixed with several finely diced ingredients. Common ingredients include vegetables (onion, carrot, Korean zucchini, scallions, garlic chives) mushroom, processed meat (ham, bacon, imitation crab meat, canned tuna), salt or salted seafood (salted pollock roe, salted shrimp), and cheese. Optionally, gim (seaweed) is folded with the omelette. When served, the omelette is cut into slices.
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They are typically served as standalone snacks dipped in a sour-sweet tamarind-based sauce, or as toppings for common Burmese dishes. Gourd, chickpea and onion fritters are cut into small parts and eaten with mohinga, Myanmar's national dish. These fritters are also eaten with Kao hnyin baung rice and with a Burmese green sauce called chin-saw-kar or a-chin-yay (အချဉ်ရည်). Depending on the fritter hawker, the sauce is made from chili sauce diluted with vinegar, water, cilantro, finely diced tomatoes, garlic and onions.
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In addition to the fish, the two most common toppings are potatoes (either sliced or mashed, often almond potatoes) and finely diced red onion. Surströmming is also commonly eaten without bread together with the accompanying ingredients. To balance the strong flavour of the fish, Västerbotten cheese is sometimes added. In the southern part of Sweden, it is customary to use a variety of condiments such as diced red onion, gräddfil (fat fermented sour cream similar to smetana) or crème fraîche, chives, and sometimes even tomato and chopped dill.
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Olluco is a yellowish tuber (Ullucus tuberosus) domesticated by pre-Inca populations, and is visually similar to colorful small Andean potatoes, but with a distinct crunchy texture when cooked. Charqui is the technique employed in the Andean highlands to cure meat by salting, then dehydration (the word "jerky" in English is derived from this Andean (Quechuan) word). The dish is a stew of finely diced ollucos with charqui pieces (traditionally alpaca, or less frequently llama meat, though today it is also very commonly made from sheep), served with white rice. Rocoto relleno: Arequipa dish made from stuffed rocoto chilis.
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According to Larousse Gastronomique, rémoulade is 250 ml (1 cup) of mayonnaise with 2 tablespoons mixed herbs (parsley, chives, chervil and tarragon), 1 tablespoon drained capers, 2 finely diced cornichons and a few drops of anchovy essence (optional). Some recipes use chopped anchovy fillets. The rémoulade used in céleri-rave rémoulade is not the same as the remoulades discussed in this article, but is instead based on a simple mustard-flavoured vinegar and oil dressing spiced with salt, pepper, and chopped green herbs. Rémoulade is classified in French cooking as a derivative of the mayonnaise sauce.
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The spices which can be added thus are: Coarsely ground and roasted cumin seeds, curry leaves, asafoetida, grated ginger, very finely diced green chillies and Mustard seeds. Sugar can also be added to chaas, but if sugar is added, then neither salt nor spice can be used. Adding sugar to chaas makes it very similar to lassi, the main difference being that chaas is more dilute (with water) than lassi. Lassi is more popular in Punjab and certain regions of north India, while chaas (known by various named) is popular in all other parts of the country.
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Iraniain loobia polo (green bean cooked with rice) and Shirazi salad The primary ingredients of Shirazi salad consist of small, finely-diced cucumber, tomato and onion, which is mixed with verjuice (or sometimes fresh lemon or lime juice) and some dried mint. Olive oil, salt, and pepper may be used, and additional ingredients may include chopped mint, parsley, scallions, dill, sumac, and red vinegar. The salad may have a sour and salty flavor, and its flavor may increase after being set for an hour or longer before serving, which allows time for the flavors to intermingle. It may be served with breads such as pita and lavash, or with cheese and/or walnuts.
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