Australians call a main dish a "main" and an entrée is the dish before the main dish.
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I moved on to my main dish, a taco bowl.
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For her main dish she enjoyed a crispy chicken sandwich.
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Serves 4 as a main dish or 6 as a side
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Then I was ready for the main dish, Japanese style fried rice.
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Macaroni and cheese, another main dish, contain an average of 442 calories.
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Turkey can be a cheap option for the main dish, Waxman says.
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For best actor/actress in a leading role, you'll need a main dish.
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Moments after presenting the main dish, the waiter came back seeking an autograph.
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American-English calls a main dish the entrée, which literally means "entrance" in French.
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"Toughness" is no longer a side dish; it's the main dish, the only dish.
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For my main dish, I ordered the Spaghetti in Canna a Mare (CA $23).
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Many vegetarians forgo a main dish and instead pile their table with side dishes.
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For a main dish, try a lamb burger ($19) or the beef souvlakia ($1753).
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A starter came, and wine, then an elegant main dish, and finally dessert and coffee.
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The pies served in the Broadway musical "Waitress" come with a main dish of romance.
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When we got the main dish of our breakfast, it was, as expected, picture-perfect.
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A main dish of eggplant has heft, unlike an entree based on broccoli or cabbage.
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I start on my side dishes while E. works on getting the main dish ready.
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So instead of enjoying turkey, our main dish is a spinach and ham stew served with rice.
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But I receive many invitations asking me to bring a main dish or side dish or dessert.
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This main dish comes with Castelvetrano olive tapenade, broccolini florets, golden stripe baby beets, yellow squash, and zucchini.
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The special occasion kit includes an appetizer, two sides and a choice of protein for the main dish.
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The technicalities were a sideshow, but if you are facing a pandemic, they should be the main dish.
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Or try his assertive wok-fried asparagus with walnuts as a main dish alongside a mound of white rice.
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As a main dish or as a companion to one of the proteins, salads here were lush and inventive.
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Last year, the model tweeted all the alternatives one could serve as a main dish instead. Lamb. Ham. Chicken.
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Bits of the AI-composed original peek through here and there, but it's more like seasoning, not the main dish.
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Cauliflower tart When roasted, cauliflower has a meaty, crunchy outside-creamy inside quality that makes it perfect main dish fare.
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I order a charcuterie board as my starter, salmon for the main dish, and a cheesecake mousse thing for dessert.
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Dad might not be a spring chicken anymore, but that doesn't mean you can't make this quick and easy main dish.
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We have main dish ideas and all of the classic Thanksgiving recipes you need to host a fantastic meat-free feast.
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The main dish — pasta with chicken and broccoli — left a whole lot to be desired, though the fruit bowl was nice.
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These garlicky green beans would be great as a side, or as a main dish topped with a perfect fried egg.
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You can serve lobio as a meatless main dish, or as a side dish with roasted or grilled meats or fish.
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Yet in a two-party system, firms cannot order a main dish of tax cuts with criminal-justice reform on the side.
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K. can't really cook, but managed to successfully sous vide a brisket for all of us as the main dish for the meal.
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You know, usually if it's a primarily white production, when black characters show up they're seasoning, they're sidekicks, they're not the main dish.
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Besides the tagine, there is just one other main dish: couscous, accompanied by lamb chops, chicken, kefta (seasoned meat patties), or merguez sausage.
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I was the unlucky diner who had ordered it, and I also struck out with my main dish that night: the bucatini amatriciana.
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You could pair it with a roast chicken, but you could also just eat it as a main dish and be perfectly happy.
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You slice it cold, serving the ham as a main dish or tucked into soft potato rolls or between slices of white bread.
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The meals include an appetizer; a main dish, like coconut-plantain stew, slow-cooked pork or grilled fresh tuna; two sides and dessert.
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Meaty and crisp chicken schnitzels topped with amba, a condiment he makes with apples instead of the usual mangoes, are the main dish.
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After 18 months of work, he has designed shelf-stable meal pouches, each containing a main dish with at least 20 grams of protein.
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The countdown to Thanksgiving is underway, which means you only have about a week left to purchase the all-important main dish: the turkey.
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Though it may seem like garnish on the main dish, dirty talk is, for a fair number of people, an important part of satisfying sex.
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The menu for the reception includes chicken fingers and guacamole for snacks, and main dish options including fettuccine alfredo and "pink and green mini burgers."
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Only, unlike actual seasoning, the terms are not there to help the main dish go down easier; rather, we are meant to choke on them.
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This fight is the perfect way to settle the score between SBG and Cesar Gracie's and serves as a delectable starter for the night's main dish.
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And because of the bulk of the potatoes, this gratin makes a satisfying vegetarian main dish, though it certainly works just as well as a side.
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He insisted meals be served in the format of a soup, followed by a main dish of meat or fish and ending with a sweet dessert.
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It was too dark to take a photo of the Wagyu tenderloin with Wagyu cheek confit (the main dish), but the mango cheesecake had bright, cheerful colors.
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For the main dish, Taco Bell suggests Fire Tortilla Chip Crusted Chicken, which is slow roasted chicken with a crunchy, brown butter, and Fire Tortilla Chip crumble.
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Recipe: Citrusy Brisket With Spring Lettuces While this brisket would be good under any circumstances, chances are it may serve as the main dish at a Seder table.
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This is the dream container for a Thanksgiving meal — you've got spots for your main dish and your sides, and you don't have to worry about them touching.
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The classic main dish is offered in a choice of plain, garlic, chile, peppercorn or smoked versions, all made with Swiss cow's milk cheese and sold by weight.
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On New Year's Day, the first meal for Cantonese families is vegetarian with the main dish being "jai," a mix of stir-fried vegetables that varies between families.
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The next main dish was Karoo lamb — meat from lambs that roam the Karoo region of South Africa — and there were two cuts of the meat on the dish.
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I typically make him a main dish with two sides that he usually finishes, and there was no problem here not having enough food to give him for dinner.
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Sixteen teams had set up outdoor ovens on the fairgrounds to compete for the best main dish, side, bread and dessert, cooked over open fires in cast iron pots.
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And once you've gotten past all that, it's possible that people just don't love turkey anyway, and usually end up heaping their plate with sides instead of the main dish.
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Panera's announcement on Thursday came shortly after industry leader McDonald's Corp said it eliminated artificial preservatives from chicken McNuggets, the most popular main dish in its Happy Meals for children.
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For weeks she received no word about her family, friends or her restaurant, El Departamento de la Comida (The Food Department), a spot where local produce was the main dish.
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A well-made Caesar salad (get that bottled dressing nonsense out of here) can accompany just about any main dish, and this vegan version doesn't miss any of the egg or cheese.
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Op-Ed Contributor Christmas dinner has it all: a well-balanced feast with a main dish — turkey, ham or goose — a range of sides, delicious desserts and eggnog to top it off.
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The dinner menu includes a poached shrimp salad for $23, an Atlantic Cod main dish for $36 or roasted chicken with heirloom tomato salad for $35, and three dessert options for $13 each.
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The main dish at this dinner is fried fish, or pescadito frito in Spanish, which when said in an Andalucian accent sounds a bit like "pescaito" and is now commonly referred to as such.
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I wanted to comment about the beast on my plate to someone and make jokes about the messy main dish, but with only me, myself, and I for company, I dived back into my phone.
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The Arecibo Observatory The eye of Maria passed very close by Puerto Rico's Arecibo Observatory, a giant radio telescope operated by the National Science Foundation, which has a main dish that stretches 1,000 feet in diameter.
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Feeling the supply pinch, Lee Sang-hyup, the 55-year-old owner of Jeonju Restaurant, said he has cut down the amount of fluffy steamed eggs served free with the main dish, spicy braised hairtail fish.
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Here's a simple and (I think) benign mystery from my own family that I cannot explain: All three of my children, each and every year growing up, chose the same main dish for their birthday dinners.
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The 6.5-quart capacity is big enough to handle a whole chicken or feed a whole family, and the included tray accessory lets you separate a side dish and main dish while cooking at the same time.
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For a fraction of the cost of opening a brick-and-mortar restaurant, you can concentrate on your main dish, learn, fail, and succeed — all with the small-scale risks and responsibilities of working inside a wagon.
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The main dish would have to be the "Fasces"—according to the recipe, its shape ought to bring to mind a fasces—a symbol of authority in the Roman Empire that later became the symbol of Italian Fascism.
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But for the full-Death Star effect, you'll want to cough up another $199 which adds a pico projector upgrade to the center of the space station's main dish where its superlaser was found in the Star Wars movies.
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Every Tuesday for 12 weeks you'll receive two plant-based main-dish dinner recipes — one entirely plant-based (no animal products) and the other vegetarian (includes dairy and eggs), plus a budget-friendly shopping list and back pocket tips.
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A case study published in Preventing Chronic Disease reveals that, according to the Nutrition Environment Measurements Survey, only 36 of 314 entrées and 11 of 31 main dish salads served on campus at California Polytechnic State University can be considered healthy.
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"If you're in Twin, and I mean holy moly garlic aioli, walk, run, skip, just go in and order the garlic fries as your side dish, or just your main dish," wrote Yelp user Paul K.Learn more about Scooter's here.
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When it came to ordering the main dish, I'd briefly thought about being more adventurous, but then I decided to stick to what had quickly became one of my favorite Russian dishes: pelmeni, or traditional Russian dumplings, usually served with sour cream.
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Most of the side dishes are meant to cook on the rack beneath a main dish so they emerge simultaneously, and desserts are simple yet sophisticated: A chocolate and red wine cake glossed with ganache looks like far more work than it is.
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"Sinigang is what my mother would make for me when I was sick," said Alexandra Cuerdo, the director of the documentary "Ulam: Main Dish," about the rise of Filipino food in America, which is set to premiere at the San Francisco International Film Festival next month.
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For a main dish Mr. Wo steams chunks of lobster from Penghu (islands in the Taiwan Strait) — very tender, unlike Boston lobster, he said — and sets them in a shallow bowl in the center of a creamy "ocean" of egg white; a tangle of bird's nest adds crunch.
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Sonically, the mix is an appetizer to the Hiperasia main dish, with Díaz-Reixaemploying a lot of the same sample experimentation that he explored on the new LP. The mixtape also coincides with the launch of Hiperasia apparel, which was formed in collaboration with the creative company Wellness, and includes wearable sweatshirts and wristbands.
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"Healthy" entrées and main dish salads (which were available at only half of the campus dining options) could include no more than 800 calories (650 or fewer calories were the limit for burgers and sandwiches), at most 30 percent of calories from fat and no more than 10 percent of calories from saturated fat.
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As I watch the ladies and their gravity-defying breasts sashay daintily across the stage in the way only tiara-wearing, feather-laden, rhinestone-blinking showgirls on tip-toes can do, I'm reminded of my main dish, a colorful plate of fresh, pink, brined langoustines and seafood, offset by pickled yellow cauliflower and butter sauce with caviar.
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It became sort of Somali national fruit, if you will, and to give you an idea, if you want to have a complete Somali meal or food, then you need to get your main dish, it can be pasta or roasted goat or fish or camel meat, and you have to have a piece of banana with your meal.
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It could be accompanied with some appetizer such as bitter liquor. ;Soup Soup is very important part of Lithuania cuisine. Although it does not get much attention as the main dish its purpose to be pleasant and revitalizing. ;Main dish Main dish is served hot.
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It could be roasted chicken, beef or a type of main dish which the host is the most proud to present to the guests. Beer or wine will be offered with the main dish. ;Dessert Dessert is served after some time after the main dish. It could be some sort of cake or curd with berries or jam.
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It serves as a side dish, not a main dish.
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In Greece, pansetta (πανσέτα) can be served as a main dish.
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Gazpacho may be served as a starter, main dish, or tapa.
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Hungarian pancakes are served as a main dish or as a dessert.
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A savory version is served with meat as part of a main dish.
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The main dish of its kitchen is, by maritime tradition, fish, and especially the bass of Mundaka.
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Sometimes, in less affluent families, ngapi yay forms the main dish, and also the main source of protein.
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A second manga called Eat-Man The Main Dish started serialization in Monthly Shonen Sirius in May 2014.
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It can refer to a set of bites or small snacks, or a small dish served before a main course. The main dish or "plat de résistance" comes after the entrée. In American English, the meaning has migrated to "main dish". In other varieties of English it maintains its French meaning.
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Rumbledethumps is a traditional dish from the Scottish Borders. The main ingredients are potato, cabbage and onion. Similar to Irish colcannon, and English bubble and squeak, it is either served as an accompaniment to a main dish or as a main dish itself. Cooked leftovers from a roast meal can be used.
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Pepperoni rolls are typically eaten as a snack or as the main dish of a lunch either unheated or slightly warmed.
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Mandi is considered the main dish served during special events, such as Eid, weddings, and feasts in Yemen and southern Saudi Arabia.
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Nut roasts are also made by Canadian and American vegetarians and vegans as the main dish for Thanksgiving or other harvest festival meals.
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MAKANDE is the main dish for pare people, Makande is combining maize with beans. Both are soaked overnight and then cooked until soft.
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The main dish that is eated in time of festival is richly flavoured by fat groat. A ritual fights are often accompaning celebrations.
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The dish is served in the Sertão do Seridó communities of Rio Grande do Norte, Brazil as a main dish for a Christmas dinner.
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The meats, called pringá, are usually served separately as a main dish, and the remnants used for subsequent dishes as croquettes or ropa vieja.
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In Babahoyo the main dish is the ceviche of shrimp, fish and conch. Another characteristic dish famous in Babahoyo is the caldo de manguera (sausage soup).
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Lunch is the major meal of the day, traditionally with several courses, but often just one course in modern times. Cold or hot appetizersGundel's Hungarian Cookbook, Karoly Gundel may be served sometimes (for example fish, egg or liver), then soup. Soup is followed by a main dish. The main dish is a dish including meat, side dishes and salad (or pickled vegetables - paprika, cucumber, sauerkraut, etc.), which precedes the dessert.
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Unlike in other regions (e.g. Jawa), where fish is a side dish to rice, in South Sulawesi fish is the main dish, with rice as a side dish.
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The second consists of a main dish, called a guisado, served with one or two side dishes such as refried beans, cooked vegetables, rice or salad. The main dish is accompanied by tortillas or a bread called bolillo. The third course is a combination of a traditional dessert or sweet, café de olla, and a digestif. During the meal, it is usual to drink aguas frescas, although soft drinks have gained ground in recent years.
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"between us"; confidentially. ; entrée: lit. "entrance"; the first course of a meal (UK English); used to denote the main dish or course of a meal (US English). ; entremets: desserts/sweet dishes.
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As the official Brunei national dish, the Ambuyat is the main dish of the Bruneian Malays together with a number of types of snack such as lamban, punjung and many more.
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Formerly, hors d'oeuvres were also served between courses.Oxford English Dictionary, First Edition, 1899 s.v. Typically smaller than a main dish, an hors d'oeuvre is often designed to be eaten by hand.
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The player will progress through a series of six stages. Three versions, ranging in difficulty from Sweets (easy), Main Dish (medium), and Hellish (hard, must be unlocked) can be chosen to play.
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Khua kling (, ) is a main dish from the south of Thailand and has a spicy taste. The primary components are meat and curry paste. The ingredients are roasted and can be cooked easily.
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After the pasta, the typical Sicilian menu includes a second or main dish (secondi) based on meat or fish. Main dishes based on seafood are couscous al pesce and Pesce spada alla ghiotta (Swordfish).
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The tortelli cremaschi (dialect of Crema : turtèi cremasch) represents the main dish of the local culinary tradition. This is a kind of tortelli that doesn't exist elsewhere in Italy as the filling is sweet.
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Japchae is commonly served as a banchan (side dish), though it may also be a main dish. It is sometimes served on a bed of rice: with rice, it is known as japchae-bap ().
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The main dish of the Christmas dinner is usually a northern pike, in contrast to the ham which is eaten in mainland Finland. Every Christmas the fishermen of Korpo deliver a pike for the president's table.
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Tortelli cremaschi (dialect of Crema : turtèi cremasch) represents the main dish of the local culinary tradition cremasca. While tortelli typically have a savoury filling, that of tortelli cremaschi is sweet and cannot be found elsewhere in Italy.
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Entrees other than turkey are sometimes served at Thanksgiving dinner, either alongside the turkey or in place of it as the main dish. Baked ham is served at Thanksgiving in many households. Roast goose or duck, foods which were traditional European centerpieces of Christmas dinners before being displaced, are now sometimes served in place of the Thanksgiving turkey. Sometimes, fowl native to the region where the meal is taking place is used; for example, an article in Texas Monthly magazine suggested quail as the main dish for a Texan Thanksgiving feast.
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Roast beef Hamburg style with all the goings A main dish of Hamburg cuisine which originates in the bourgeois cuisine owes its development to the intensive trade with Portugal. It features oxtail in Madeira wine and is nowadays rather used as soup course instead of the main dish. Other important dishes are Schwarzsauer (a sour kind of blood soup), Himmel, Erde und Hölle and poultry dishes using chicken, duck and goose. Especially 'Stubenküken' are considered a forgotten speciality and is a dish using young chicken which were bred in spring.
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Toto has to be the main dish of deception, because he has to pretend to be the boyfriend of Lana, who in the meantime is trying to fool the murderous Bluebeard, pretending to be in love with him.
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Asparagus salad from Fraconia Salads, which are usually served with a main dish include Franconian potato salad, which is made with Broth, mixed salad or Coleslaw (German: Krautsalat). A Brotzeit dish is the Wurstsalat (for example Nürnberger Gwerch).
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The soup may be served with toast or rolls as a side dish or with the soup atop them. It may be served as an appetizer, a side dish or as a main dish, and may be served hot or cold.
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Sometimes a spiced sauce is poured over the dumplings which are then baked until tender; the sugar and butter create a sweet sauce. Apple dumplings can be served hot, cold, or room temperature for breakfast, dessert, or as a main dish.
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It is served with french fries and frequently with sauces like mojo picón, mayonnaise or alioli. It is generally consumed at lunch or dinner, as a main dish after a snack of tapas. It is quite typical in fairs and verbenas.
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A value meal is a group of menu items at a restaurant offered together at a lower price than they would cost individually. They are common at fast food restaurants. A typical value meal includes a main dish (e.g., burger, wrap), a side dish (e.g.
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Versions prepared with milk are softer than those prepared with water. It may be served either as an appetizer or as a main dish. Despite the name by which in Italy it is often referred to as a kind of gnocchi, it is technically not.
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The premise of the show is that each host cooks a different style dish featuring one common ingredient called the "star ingredient". Along with the main dish, a second dish is also prepared called the "High 5", a side dish that contains only five ingredients.
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This dish is very rich and has great nutritional value. Therefore, it is eaten as a main dish. The soup is enjoyed first, then the chickpeas (occasionally with lettuce) and finally the meat with the stuffing, although sometimes the chickpeas and meat are served together.
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The dish is also considered a main dish in various parts in the Arab world. A version of this dish, called ginisang kamatis at itlog, is also eaten in the Philippines, usually during breakfast, and paired with garlic fried rice, or sandwiched between sliced pandesal.
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Nam Phrik Num (; pronounced [nám pʰrík nùm]) is a kind of “Nam phrik”. It is commonly served in a small bowl or saucer placed by the main dish as a condiment or a dip, mostly for uncooked or boiled vegetables, sticky rice, or pork crackling.
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The 'Kennedy Dish' antenna was transferred from the Fleurs Observatory (where it was part of the Chris Cross Telescope) in 1963. Mounted on rails and powered by a tractor engine to allow the distance between the antenna and the main dish to be easily varied, it was used as an interferometer with the main dish. Phase instability due to an exposed cable meant that its pointing ability was diminished, but it was able to be used for identifying size and brightness distributions. In 1968 it successfully proved that Radio galaxy lobes were not expanding, and in the same era contributed to Hydrogen line and OH investigations.
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The Central Region is well known for its varied choices in cuisine. Etsew and Fantefante (fresh fish palm oil stew) is the main dish enjoyed. Kenkey and Fufu are both eaten with a variety of sauces, stews, and soups. Seafood is commonly eaten across the Central Region.
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Pollo Palenque (formally named Pollo Tori) is another subsidiary of Taco Palenque. Pollo Palenque is a fast-food restaurant chain specializing in Mexican grilled chicken. The restaurant's main dish is pollo asado, a grilled marinated chicken. The meal is usually served with salsa, totopos and tortillas.
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Kashk e Baademjaan Kashk e bademjan (Persian: کشک بادمجان) is an Iranian dish, that literally translates in Persian as “kashk and eggplant”.Sarah Hull. 'The Rough Guide to Boston Rough Guides UK, 1 mrt. 2011 p 153 It can be considered either an appetizer or a main dish.
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This dish will be felt by Chef MCM, and a winner will be selected. Peti Saji Misteri winner will be given the opportunity to choose the main course of the Ujian Cipta Rasa. Participants must create a dish using the selected main dish. 2\. Sundays - Ujian Sajian Pantas & Penyingkiran.
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Moules-frites or moules et frites (]; ) is a main dish of mussels and fries originating in Belgium. The title of the dish is French, moules meaning mussels and frites fries, with the Dutch name for the dish meaning the same. It is considered the national dish of Belgium.
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From April 16–18, 2010, again, the Arecibo Amateur Radio Club KP4AO conducted moon-bounce activity using the antenna. On November 10, 2013, the KP4AO Arecibo Amateur Radio Club conducted a Fifty-Year Commemoration Activation, lasting 7 hours on 14.250 MHz SSB, without using the main dish antenna.
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This volume also contains chapters on wine and coffee. # Plated-Dish Recipes, consists primarily of 48 more complex recipes, each of which includes both a main dish and various accompaniments. The index to the set appears in this volume, along with two glossaries and a set of reference tables.
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Traditionally, Lei cha is a savory brew; however, in contemporary interpretations it is often consumed as a sweet drink. Now Lei Cha is also serve as a main dish for lunch or dinner, where Chinese would sit around a big round table with their family and enjoy Lei Cha.
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As with period feasts, there is often an elaborate main dish or dessert called a subtlety. (One group has a running gag at their annual feast in which the main dish is a mythical beast. To make a "sea dragon", for example, they assembled a meatloaf with a dozen chicken drumsticks arrayed along each side.) Cooks who strive to stick to period recipes for their dishes make an effort to ensure that their menus are balanced to allow for modern palates, ingredients, and equipment, or to compensate for tight budgets or labor shortages. A running joke in the SCA (and at least one song in very deliberate bad taste) concerns the supposed inedibility of feast food.
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Canjeero (alt=Round, thin bread with many bubbles and holes. Breakfast (quraac) is an important meal for Somalis, who often start the day with some style of tea (shaah). The main dish is typically a pancake-like bread (canjeero, canjeelo). It might also be eaten with a stew or soup (maraq).
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In later times of scarcity or famine it was a staple of the popular Canarian diet. Today it is eaten as a main dish (gofio escaldado) or an accompaniment to different dishes, meats, fishes, soups, desserts. Some famous cooks have even made gofio ice cream, receiving good comments from the critics.
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Knedle (from German knödel, "dumpling"), is a dish of boiled potato-dough dumplings filled with plums or apricots, popular in Central and East European countries, especially in Poland, Hungary, Serbia, Croatia, Bosnia-Herzegovina, Romania, Slovakia and Czech Republic. The dish is eaten as dessert, a main dish, or side dish.
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In Serbia, breakfast may include eggs in different forms (e.g. omelet with bacon, onion and feta cheese), canned fish or opened sandwiches with prosciutto or ham, feta cheese and salad (e.g. pickles). Different types of pies and pastry with various filings (e.g. proja, gibanica, burek) are also served as the main dish.
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In Hungary, preparation for Christmas dinner begin on Christmas Eve and eaten on Christmas Eve at 18:00. The main dish is called Fisherman's soup or halászlé made from carp. For Christmas dessert, Bejgli or poppy seed roll is a traditional Hungarian Christmas cake with poppy seeds paste and walnut paste fillings.
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Variants of skordalia may include eggs as the emulsifier, omitting or reducing the bulk ingredient, which makes for a result similar to the Provençal aïoli, Catalan allioli, and so on. In the Ionian Islands, cod stock and lemon are usually added instead of vinegar, and then skordalia is eaten as a main dish.
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Kerak telor vendor on Jakarta street. Kerak telor () is a Betawi traditional spicy omelette dish in Indonesian cuisine. It is made from glutinous rice cooked with egg and served with serundeng (fried shredded coconut), fried shallots and dried shrimp as topping. It is considered as a snack and not as a main dish.
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Pâtés containing liver are popular. Pork, beef or veal kidneys, known in Polish as cynadry, are typically braised and eaten as a main dish. Pork tongues can be served hot, in a sauce, or cold, set into aspic. Cold pork trotters in aspic are very popular, especially as a companion to vodka.
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Coastal Karnataka is very diverse, owing to the diversity of the people of the region. Common to most people there is the use of fish, especially in Uttara Kannada. The main dish in Uttara Kannada is fish curry, along with rice. Mangalore, however, has multiple communities and so is famed for many dishes.
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Battered plaice can also be served hot with french fries and remoulade sauce as a main dish; this fish and chips variant is commonly available as a children's special in Danish restaurants. Breaded frozen plaice, ready to be baked or fried at home, is readily available in supermarkets. Fresh plaice is also oven-baked.
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Before cooking tapa, the meat is cured or dried and cut in to small portions or thin slices. As a method of preservation, salt and spices are added. After preparation, the meat can be cooked either grilled or fried. Just like any other ulam (main dish) in Filipino cuisine, tapa is usually partnered with rice.
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They are sliced thinly, and fried in oil until golden colored. They are popular appetizers served with a main dish. In Colombia they are known as platanitos and are eaten with suero atollabuey as a snack. Tostada refers to a green, unripe plantain which has been cut into sections, fried, flattened, fried again, and salted.
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Dromedary Tibs served at a restaurant in Djibouti. Lunch (Qado) and dinner (Casho) are often served with an elaborate main dish of stew (Maraq), which comes in a variety of styles and flavors. Rice (Bariis) is often served with meat and/or a banana on the side. In Djibouti City, steak and fish are widely consumed.
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Home-made Polish naleśniki filled with sweet white cheese In Poland, thin crêpe-style pancakes are called naleśniki (pronounced naleshniki). They are usually rolled and served with a variety of savoury or sweet fillings as a main dish or a dessert. Sweet fillings include fresh fruits (e.g. bilberries), jams (often apple jam), and soft white cheese with sugar.
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"Flæskesteg", roast pork with crackling In Denmark, the Christmas dinner is served on the evening of 24 December (Christmas Eve). It takes the form of a main dish (usually pork, goose or duck) and the Risalamande dessert. The traditional recipes from Frk. Jensen's 1901 cook book (see below) still form the basis of Christmas cooking today.
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78 Ceviche is often eaten as an appetizer, if eaten as a main dish it is usually accompanied by side dishes that complement its flavours, such as sweet potato, lettuce, maize, avocado, or cooking banana.Rodriguez, The Great Ceviche Book, pp. 5-10Harrison, Beyond Gumbo, p. 85 The dish is popular in the Pacific coastal regions of western Latin America.
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Fruit may follow. In Hungary, pancakes (or rather, crepes) may be served as a main dish or as a dessert but not for breakfast. Salad is typically served with meat dishes, made of lettuce with tomatoes, cucumbers and onions, or some pickled variant of them. A simple thin sliced cucumber or tomato salad in vinaigrette is also typical.
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Barbadian cuisine, also called Bajan cuisine, is a mixture of African, Portuguese, Indian, Irish, Creole and British influences. A typical meal consists of a main dish of meat or fish, normally marinated with a mixture of herbs and spices, hot side dishes, and one or more salads. The meal is usually served with one or more sauces.Barbados Food.
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The butter sauce itself is often referred to as Café de Paris sauce. Despite serving only one main dish and offering a very limited selection of wines, the restaurant flourished. It became a Paris institution, whose patrons customarily referred to it as "L'Entrecôte", or "L'Entrecôte Porte-Maillot". Eventually, the restaurant's name was formalized as Le Relais de Venise – L'Entrecôte.
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A soufflé is a French, baked egg-based dish made with egg yolks and beaten egg whites. Combined with various other ingredients it can be served as a savory main dish or sweetened as a dessert. The word soufflé is the past participle of the French verb souffler which means "to blow", "to breathe", "to inflate" or "to puff".
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Pite me Mish or Byrek Albanian pies are among the most characteristic and emblematic dishes in traditional cuisine. They can be either sweet or savory. Thus, a piece of such a pie may well serve as the main dish of a meal. Pite is considered as well as one of the national food of Albania and most of Albanians.
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At less formal dinner parties, a buffet is provided. Guests choose food from the buffet and eat while standing up and conversing. Women guests may wear cocktail dresses; men may wear blazers. At some informal dinner parties, the host may ask guests to bring food or beverages (a main dish, a side dish, a dessert, or appetizers).
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Since then it has been upgraded to listen to other frequency bands, though not simultaneously. When used for radar it broadcasts and listens in bands at either 10 GHz or 95 GHz. The main dish was upgraded in 2006, which allowed operation at frequencies up to 150 GHz. The secondary reflector of the Cassegrain design features an active surface.
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Had lobe switching to improve accuracy. On this unit the integral IFF system was replaced by a system based on the FuG 25a airborne. To support this system which worked at approx 125-160 MHz two antenna were placed inside the main dish. A separate interrogation and receiving units were attached to show the IFF responses.
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The 12m diameter antenna was designed and constructed by COBHAM Satcom, Patriot Products division. The antenna is a fully steerable dual shaped Cassegrain with a main dish Diameter of 12.1 m and a secondary Reflector diameter of 1.8m. The focal Length is 4.538 m. The surface precision is 0.35 mm (RMS) and the pointing accuracy is 18 inches.
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During summer and autumn months, when its ingredients are usually readily available, it is also a main dish in Bulgaria, mainly during Orthodox fasting periods. Similar relishes are popular in the Balkans in different variants and names (e.g., ajvar or pinđur). A Romanian variety is called zacuscă, a word of Slavic originZacusca on DEX Online Dictionary (cf.
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In the context of they are served as a snack or meze with oil and mizithra, though at other times of the year it is served as a main dish. Today, though still commonly made at home by hand, they are commercially produced in local pasta factories and served in taverns and restaurants throughout Argolis and Laconia, especially in the town of Monemvasia.
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Traditional xôi cooker Xôi () is a savory (mặn) or sweet (ngọt) Vietnamese dish made from glutinous rice and other ingredients. Xôi is a common on-the-go breakfast item, and a popular snack nationwide. Although it is often served as a breakfast or dessert, people also eat it at lunch or dinner as a main dish in many areas in Vietnam.
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The kitchen still operates today (daily 8AM–7PM, except holidays) and serves 6,000 sausages to guests daily. Sausages are the main dish on the menu and come in portions of six, eight or ten, along with sauerkraut and mustard. Renowned Bavarian dishes such as Franconian "Saure Zipfel", "Krautwickerl" and "Sauerbraten", as well as a variety of salads etc., are available.
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Fava beans are one of the most widely consumed foods in Sudan. For most Sudanese they form the main dish during lunch time (fatoor), especially more so for city and urban dwellers. The beans are cooked by steadily boiling over a sustained period of time. Similar to Egypt, the cooked beans are mashed, and prepared by adding salt and pepper.
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Chicken feet (also known as “adidas”) are a popular ingredient across Mexico, particularly in stews and soups. They are often steamed to become part of a main dish with rice, vegetables and most likely another part of the chicken, such as the breast or thighs. The feet can be seasoned with mole sauce. On occasion, they are breaded and fried.
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These breads might also be eaten with a stew (maraqe) or soup at lunch or dinner.Abdullahi, pp.111-114. Qado or lunch is often elaborate, varieties of bariis (rice), the most popular being basmati are usually served as the main dish alongside goat, lamb or fish. Spices like cumin, cardamom, cloves, cinnamon, and garden sage are used to aromatize these different rice delicacies.
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Tamales were a main dish of daily meals as well as a common ritual food in the central Maya lowlands. Deer, turkey, dog and other meats were saved for public festivals. Sacred foods and festival foods were different to symbolize the difference between community and an individual. Foods at feasts were presented as a sacred item and sacrificed to the gods.
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African breadfruit is an edible traditional fruit, consumed, for example in Nigeria, where it is eaten as a main dish. The seeds are of particular interest because of their high nutritional value. Fresh seeds contain 38.3% carbohydrate, 17.7% crude protein, and 15.9% fat. Readily available in many developing African countries, T. africana can be an alternative to rice and yam.
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' are typically served as a main course with savoury accompaniment such as cabbage, salad, gherkins, potato soup, lentil soup, or mushrooms in a Béchamel sauce. They can also be served as a dessert with vanilla custard, jam, or boiled fruit. In Bavaria and the Palatinate, however, ' are traditionally served as the main dish even though they are normally served sweet in those regions.
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All three are necessary pasta sauces among other foreign pasta sauces. Salsa Carusso was made in honor of the opera singer Enrico Caruso and became a popular sauce (especially for its main dish 'cappeletis a la Carusso'); estofado is a stewed version of ragu made from steaks and sometimes eaten alone; tuco, when it is with chopped meat, resembles a bolognese sauce.
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Despite the variety, there remains one thing that unites the various regional cuisines: all food is served halal. There are therefore no pork dishes, alcohol is not served, nothing that died on its own is eaten, and no blood is incorporated. Qaddo or lunch is often elaborate. Varieties of bariis (rice), the most popular probably being basmati, usually serve as the main dish.
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Sometimes the meat used is only beef, in other recipes is a mixture of beef with pork or mutton. Pelmeni should be juicy inside. They are unrelated to the pasta with which they are sometimes compared as it is a savoury main dish. They are usually boiled in water with spices and salt, or in meat bouillon, sometimes fried before serving.
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Rice pulau or sweet rice porridge called kheer are usually the main dish in feasts. Tea and buttermilk (fermented milk leftover from churning butter from yoghurt) are common non-alcoholic drinks. Almost all janajati communities have their own traditional methods of brewing alcohol. Raksi (traditional distilled alcohol), jaand (rice beer), tongba (millet beer) and chyaang are the most well-known.
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It is served with yoğurt or tomato sauce and garlic. Mücver is prepared with grated squash/courgette or potatoes, egg, onion, dill or cheese and flour. It can be either fried or cooked in the oven. Pilav can be served either as a side dish or main dish but bulgur pilavı (pilav made of boiled and pounded wheat - bulgur) is also widely eaten.
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The goats butting heads According to one version of the folk legend, when the town hall was rebuilt after the great fire in Poznań, the clock for the town hall tower was ordered from master Bartholomew of Gubin. The town council decided to celebrate this important event. A great feast was planned. A young cook, Pietrek, was appointed to prepare the main dish.
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230px Dolma is a verbal noun of the Turkish verb dolmak 'to be stuffed (or filled)', and means simply 'stuffed thing'. Sarma is also verbal noun of the Turkish verb sarmak 'to wrap', and means simply 'wrapped/wrapping'. Dolma and sarma has a special place in Turkish Cuisine. It can be eaten either as a meze or a main dish.
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A Chitrali noodle soup. One of the most important elements in Chitrali cuisine is the importance of soups, usually eaten as the main dish accompanied by bread and fruit. The cold climate of Chitral is one of the factors contributing to the popularity of soups in Chitrali cuisine. Kalli A noodle soup made with minced beef and hand cut whole wheat noodles.
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Asparagus is a popular seasonal side or main dish with a yearly per-capita consumption of . The white variety is especially popular in Germany and more common than green asparagus. Restaurants will sometimes devote an entire menu to nothing but white asparagus when it is in season. Spargel season ( or Spargelsaison) traditionally begins in mid-April and ends on St. John's Day (24 June).
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Many recipes include frying them in a pan afterwards as well. Subsequently they are served in different ways: savory with sage butter or sauerkraut or sweet with poppy seeds, sugar and cinnamon. In all cases it is necessary that the relatively bland noodles incorporate the flavor of the other ingredients. Schupfnudeln can be served either as a side dish or as a main dish.
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Hungary is also famous for the high quality and relatively inexpensive salamis and sausages it produces primarily from pork, but also poultry, beef and others. Bread is perhaps the most important and basic part of the Hungarian diet. It is eaten at all meals and often as a side to a main dish. Before the fall of communism in 1990, white bread was a staple food.
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There exist many variations on the recipe, including variations of cheese and the addition of vegetables, such as eggplant. Braciole are not exclusively eaten as a main dish, but also as a side dish at dinner, or in a sandwich at lunch. Cooked Braciola. After being stuffed and rolled, braciole are often tied with string or pinned with wooden toothpicks to hold in the stuffing.
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The main dish of Youn's Restaurant was bibimbap, and there were initially three varieties: bulgogi bibimbap, spicy pork bibimbap, and vegetable bibimbap. In this season, Youn again met chef Lee Won-il and Hong Seok-chun to ask for advice and received further know-how on restaurant operations. Kimchi was also on the initial menu. From the 2nd episode, a traditional noodle dish called japchae was added.
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Varieties of bariis (rice), the most popular probably being basmati, usually serve as the main dish. Xalwo (halwo) or halva is a popular confection served during special occasions such as Eid celebrations or wedding receptions.Barlin Ali, Somali Cuisine, (AuthorHouse: 2007), p.79 After meals, homes are traditionally perfumed using frankincense (lubaan) or incense (cuunsi), which is prepared inside an incense burner referred to as a dabqaad.
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Another main dish is the bandeja paisa, which has beans with rice, fried sweet plantains, avocado, fried eggs, sausages, and meat. Mazamorra is another typical dish that is served as dessert, made of smashed corn with milk, with sweet unprocessed sugar added. In addition, Pereira is also known for its varieties of pineapple, honey, and small biscuits called panderos, which are made of unprocessed sugar cane.
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A beef steak served as main course The main dish is usually the heaviest, heartiest, and most complex or substantial dish in a meal. The main ingredient is usually meat, fish or another protein source. It is most often preceded by an appetizer, soup or salad, and followed by a dessert. For those reasons the main course is sometimes referred to as the "meat course".
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This dish was prepared for pilgrims on the way to Santiago de Compostela who stopped for a night in that region. According to legend, aligot was originally prepared with bread, and potatoes were substituted after their introduction to France. Today, it is enjoyed for village gatherings and celebrations as a main dish. Aligot is still cooked by hand in Aveyron homes and street markets.
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Buchteln are topped with vanilla sauce, powdered sugar or eaten plain and warm. Buchteln are served mostly as a dessert but can also be used as a main dish. In the 19th century they could be boiled similar to dumplings. The origin of the Buchteln is the region of Bohemia, but they play a major part in the Austrian, Slovak, Slovenian, and Hungarian cuisine too.
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Vietnamese usually use raw vegetables, rau sống, or rau ghém (sliced vegetable) as condiments for their dishes to combine properly with each main dish in flavour. Dishes in which rau sống is indispensable are bánh xèo and hot pot. The vegetables principally are herbs and wild edible vegetables gathered from forests and family gardens. Leaves and buds are the most common parts of vegetables used.
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Today, boiled crawfish is served throughout the state. Other foods popular in Louisiana include Gumbo, Étouffée, Jambalaya, Muffuletta, Po'boy, and Red Beans and Rice. Seafood is especially popular in Louisiana either as an ingredient or as a main dish such as Shrimp, Crawfish, Crabs, Oysters and Catfish. Swamp denizens such as Gator or Alligator, Frog Legs, and Turtle soup is popular around the bayous of south Louisiana.
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The special guests in the second season got to choose what they wanted the students to make them. Two recruits remained in the final episode and had to prepare an appetizer, main dish, and dessert for a panel of three food critics. The critics in season 1 thought that the final meal was prepared by the chefs until after they sampled all the courses.
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"Dinengdeng", is the Ilocano term for any vegetable-simmered dish. Usually cooked in a "banga", a local term for a cooking clay pot being used by the descendants of the local settlers in the ancient times. In fact, the "banga" is now revived to symbolize the festival. A large cooking clay pot called "Big Banga" is used during the event in cooking the main dish.
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The "Dances de Carnival" are allegorical and comedic tales acted out in the streets. The largest is in Angra do Heroísmo, with more than 30 groups performing. More Portuguese-language theatrical performances occur there than anywhere else. Festivities end on Ash Wednesday, when locals sit down for the "Batatada" or potato feast, in which the main dish is salted cod with potatoes, eggs, mint, bread and wine.
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In 2012, he starred in his own show, The Angelos Epithemiou Show, on Channel 4. He also appeared as John Meringue in the Reeves and Mortimer quiz show Vic & Bob's Lucky Sexy Winners. Epithemiou took part in Channel 4's Come Dine with Me on 4 January 2013. He served tinned mushroom soup with white sliced bread for the starter and employing a burger van to cook his main dish.
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By the 1960s, pierogi were a common supermarket item in the frozen food aisles in many parts of the United States and Canada. Pierogi have maintained their place in grocery stores to this day. While pierogi are often eaten as a main dish in Canada and European countries, Americans often consider them a side dish, frequently served with meat. Numerous towns with Central and Eastern European heritage celebrate the pierogi.
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The dish became famous as the favorite meal of Federal Chancellor Helmut Kohl, who especially enjoyed serving this dish at state receptions. In the Palatinate, the salty-crust Dampfnudel is a traditional main dish, either with sweet side dishes (for example wine sauce, custard or boiled fruit such as plums, plums, pears or the like) or with salty side dishes (for example potato soup, vegetable soups, goulash or pork) is eaten.
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TV Guide: "TLC Orders New Buddy Valastro Series Kitchen Boss", January 5, 2011. All the recipes featured in this program feature recipes that can be prepared in minimal time, using ingredients that are easily obtainable and affordable; each meal featured generally consists of the main dish, a side dish and a dessert. Each recipe is also easy to follow, with Valastro referring to the website for additional details and instructions.
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Dōngguā xiārén fěnsī tāng (winter melon, shrimp and cellophane noodle soup) In some part of South China, soups are served between the cold dishes and the main dishes. In other parts of China, soups are served between the main dish and staple foods, before desserts or fruit salad. There are many traditional Chinese soups, such as wonton soup, herbal chicken soup, hot and sour soup, winter melon soup and so on.
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In Algeria, it is served as a main dish made of peas and beans. According to them, it is advisable to drink it with some whey or yoghurt to facilitate digestion even though it is lighter than couscous. The Algerian Mesfouf There are many local recipes for the mesfouf, such as the savory one and the sweet one. Some people opt for the one which contains vegetables and meat.
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Kirembwe is their main dish made by a mixture of banana and beans. The mixture is cooked using a clay port. It can be crushed to create a hard porridge that looks like a cake when it cools; this (Kirembwe) is normally used for breakfast. Sometimes the mixture is ground and water then added to it, making it porridge-like, this is what is commonly eaten as Kiumbo.
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Carne asada is a dish of grilled and sliced beef, usually skirt steak, sirloin steak, tenderloin steak, or rib steak. It is usually cooked with a marinade and some searing to impart a charred flavor. Carne asada can be served as a main dish or as an ingredient in other dishes. The term carne asada translates literally to "grilled meat"; the English "roast beef" is so named in Spanish.
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Swabia is famous for Saure Kutteln—sour tripes, served steaming hot with fried potatoes. Herzgulasch is a (formerly cheaper) type of goulash using heart. Liver is part of various recipes, such as some sorts of Knödel and Spätzle, and in Liverwurst. As a main dish, together with cooked sliced apple and onion rings, liver (Leber Berliner Art, liver Berlin style) is a famous recipe from the German capital.
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The average Uruguayan eats them usually with mayonnaise or ketchup. Croquetas are very common: they can be bought in almost every bakery, supermarket or food shop, and a lot of people cook them at home as a side dish or even main dish. In modern restaurants, more sophisticated croquettes (e.g. with serrano ham and mixture of cheeses, or with salmon) usually come with a more elaborated sauce as dip (e.g.
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A main dish is Nare-zushi, a very traditional type of sushi which, centuries ago, was imported from Southeast Asia to China, and from China to Japan. Narezushi was the birth of sushi, and influenced how the Japanese later made their own styles of sushi that most of us know today. Another common dish is saury. Saury is a type of fish commonly used as Sashimi in this region.
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There is a loose theme throughout the series of the "Thriller Restaurant", which is introduced in the first episode. The remainder of the series is a collection of ghost stories reminiscent of the Scary Stories anthology and Kwaidan. Each episode is broken up into three "dishes", namely the Appetizer, the Main Dish, and the Dessert. The "Appetizer" is a short story featuring something supernatural, such as ghosts, spirits, or similar.
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32 In many communities, meat-filled Kreplach are served on Purim. A variety with a sweet cheese filling is served as a starter or main dish in dairy meals, specifically on Shavuot. Fried kreplach are also a popular dish on Chanukah because they are fried in oil, which references the oil miracle of Chanukah. Stuffed pasta may have migrated from Venice to the Ashkenazi Jews in Germany during the 14th century.
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The Icelandic Christmas dinner is eaten on Christmas Eve at 18:00. The main dish varies much between families. The most common is probably Hamborgarhryggur, which is a kind of gammon steak. Other common dishes are roast game, such as reindeer, ptarmigan, and smoked lamb (hangikjöt), as well as a great variety of other roast fowl such as duck, turkey, also eaten by many on Christmas Day or on other occasions during the Christmas period.
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Toddy shop in 300px A toddy shop is a drinking establishment seen in some parts of India (particularly Kerala) where palm toddy, a mildly alcoholic beverage made from the sap of palm trees, is served along with food. The food served with toddy is very spicy and hot with chilies. The main dish is tapioca with red fish curry. There are some toddy shops which serve specific taste of toddy along with signature dishes.
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The main rice dish is served in one giant (often woven) plate of leaves. The remaining dishes, typically 84, are served around the main dish. Baby is dressed in saffron silk cloth (although modern families will often put a diaper (nappy) on, to minimize accidents.) The baby is held by baby’s mother while the entire family feed her or him the first taste of rice. It is the mother's right to feed the child first.
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Zucchini may be stuffed with meat or with other fruits such as tomatoes or bell peppers in a dish called courgette farcie (stuffed zucchini). In Greece, zucchini is usually fried or stewed with other fruits (often green chili peppers and eggplants). It is served as an hors d'œuvre or as a main dish, especially during fasting seasons. Zucchini is also stuffed with minced meat, rice, and herbs and served with avgolemono sauce.
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Pihtije on lettuce with eggs Pihtije cubes ' (), ' (), ' (), ' or ' in Romanian is an aspic-like dish, generally made from low-cost pork meat, such as the head, shank or hock made into a semi-consistent gelatinous cake-like form. In some varieties, chicken is used instead of pork. Some recipes also include smoked meat. is commonly just one component of the traditional meal (or an appetizer), although it can be served as a main dish.
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Pulses are the second most important element in the national diet and a principal protein source. They are boiled, roasted, or included in a stew-like dish known as wot, which is sometimes a main dish and sometimes a supplementary food. Pulses, grown widely at all altitudes from sea level to about 3,000 meters, are more prevalent in the northern and central highlands. Pulses were a particularly important export item before the revolution.
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Jambalaya is considered by most Louisianans to be a filling but simple-to-prepare rice dish; gumbos, étouffées, and creoles are considered more difficult to perfect. Most often a long grain white rice is used in making jambalaya. Jambalaya is differentiated from gumbo and étouffée by the way in which the rice is included. In these dishes, the rice is cooked separately and is served as a bed on which the main dish is served.
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The Kukis calls it bal. Boiled bal is a snack at lunch along with chutney or hot chili-flakes besides being cooked as a main dish along with smoked or dried meat, beans, and mustard leaves. Sun-dried taro leaves are later used in broth and stews. It is widely available and is eaten in many forms, either baked, boiled, or cooked into a curry with hilsa or with fermented soybeans called hawai-zaar.
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Sorrentinos are also a local dish with a misleading name (they do not come from Sorrento but were invented in Mar del Plata). They look like big round ravioles stuffed with mozzarella, cottage cheese and basil in tomato sauce. Polenta comes from Northern Italy and is very common throughout Argentina. And, just like polenta concia in Italy, it is eaten as a main dish, with sauce and melted cheese, or it may accompany a stew.
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Mixed Arabic meat platter served on a bed of rice, in a restaurant in the United Kingdom A platter of fruits A platter is a meal or course served on a platter. In restaurant terminology, a platter is often a main dish served on a platter with one or more side dishes, such as a salad or french fries. Notable platters includes the Colombian bandeja paisa, Indian thali or Arabic mixed- meat platters.
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Menemen is a traditional Turkish dish which includes eggs, tomato, green peppers, and spices such as ground black and red pepper cooked in olive oil or sunflower oil. White cheese, and charcuterie products such as sucuk or pastırma may also be added. Menemen may be made with onions, but the addition of onions is often debated and is more common when menemen is eaten as a main dish, rather than at breakfast. The dish is similar to shakshouka.
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This contrasts conceptually with barbecue or stew, where a blend of seasonings is used before and during cooking. Once a main dish has been cooked, spices such as minced ginger and various pungent herbs may be added as a garnish, called tsuma. With certain milder items, a dollop of wasabi and grated daikon (daikon-oroshi), or Japanese mustard are provided as condiments. A sprig of mitsuba or a piece of yuzu rind floated on soups are called ukimi.
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In 2012, Tiffany competed as one of 16 contestants on season three of Food Network's Worst Cooks in America. She was picked by chef Bobby Flay to compete as a member of his "Blue team." Tiffany won the Main Dish breakfast challenge in episode one as well as a pizza making Skill Drill in episode three. She made it down to the final three contestants on Bobby Flay's team and was sent home in episode six.
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The family will eat from the same rice, as if they are symbolically dining together with the Buddha and the deities. During the Sinhalese New Year, or on any other special occasion, kiribath will be served as the main dish and centrepiece of the meal. At the table, kiribath is served alongside traditional sweets like Kevum, Kokis, bananas and many other delicacies. After this, the oil lamp is lit and the first meal of the year commences.
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Diners then break into the section of injera in front of them, tearing off pieces and dipping them into the stews. In the lowlands, the main dish is akelet, a porridge-like dish made from wheat flour dough. A ladle is used to scoop out the top, which is filled with berbere and butter sauce and surrounded by milk or yoghurt. A small piece of dough is broken and then used to scoop up the sauce.
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In the United States, oxtail is a mainstay in African-American households. In Cuban cuisine, a stew can be made from oxtail called rabo encendido. In the Philippines, it is prepared in a peanut based stew called Kare-kare. In Iran, Oxtail is slow-cooked and served as a substitute for shank in a main dish called Baghla-Poli-Mahicheh which is prepared with rice, shank (or oxtail) and a mixture of herbs including dill, coriander, parsley and garlic.
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Most meals are built around a cone-shaped pile of long- grain, highly polished rice. A meal may include a soup, salad (or more commonly vegetables sautéed with garlic), and another main dish. Whatever the meal, it is accompanied by at least one, and often several, relishes called sambals. Especially for Javanese family, on the table, it is also common to always have chips, that can be kerupuk, rempeyek, or any other chips to accompany the meal.
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The "Main Dish" is a longer ghost story similar to the Appetizer, usually with a twist. The "Dessert" is a ghost story told by one of the main characters while playing . These involve characters not related to the series and end with some sort of a moral lesson. From the thirteenth episode onwards, a fourth story is told while the ending score plays, replacing the original animation; these stories have a scary picture shown when the music ends.
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Food served in a basket, a basket platter or a basket with fries is a sandwich or other main dish that is served on top of a basket of an accompanying foodstuff, usually french fries. The "basket" is usually either made of plastic and lined with paper, or is simply a disposable paperboard box or tray. Sometimes the basket contains other side dishes as well, such as a container of coleslaw or a pickle. This term is common in the Midwestern U.S..
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The series centers around the adventures of a 11-year-old noodle delivery girl named Pucca, who typically does not speak. She works in a local restaurant called the Goh-Rong in her town called Sooga Village, owned by her three uncles where their main dish is Jajangmyeon noodles. Her love interest is a 13-year-old ninja named Garu, who also does not speak. Garu is a committed ninja in training that has a serious demeanor, valuing his own company and silence.
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A German TV dinner (currywurst with French fries) A TV dinner (also called prepackaged meal, ready-made meal, ready meal, frozen dinner, frozen meal and microwave meal) is a packaged frozen meal that comes portioned for an individual. A TV dinner in the United States usually consists of a type of meat for the main course, and sometimes vegetables, potatoes, and/or a dessert. The main dish can also be pasta or fish. In European TV dinners, Indian and Chinese meals are common.
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Couscous with Kerkennah fish Tunisian cuisine is a blend of Mediterranean cuisine and desert dweller's culinary traditions. Its distinctive spicy fieriness comes from neighbouring Mediterranean countries and the many civilizations who have ruled Tunisian land: Phoenician, Roman, Arab, Turkish, French, and the native Berber people. Tunisian food uses a variety of ingredients and in different ways. The main dish that is served in Tunisia is Couscous, made of minuscule grains that are cooked and usually served with meat and vegetables.
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Mizrahi Jews brought various types of grilled meat from their native Middle Eastern countries to Israel, where they are an essential part of the cuisine. Among the most popular are skewers of elongated spiced ground meat, called kabab (, qabab), which have become a staple dish of meat restaurants and the main dish of the traditional holiday barbecues, alongside the shishlik. They are commonly made of beef, though lamb is also occasionally used, and are almost always served with the local pita bread.
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Modern Finnish joulupöytä Joulupöytä (translated "Yule table") is the traditional assortment of foods served at Christmas in Finland, similar to the Swedish julbord. It contains many different dishes, most of them typical for the season. The main dish is usually a large Christmas ham, which is eaten with mustard or bread along with the other dishes. Fish is also served (often lutefisk and gravlax), and the ham is served with laatikkoa, casseroles made with swede, potato and carrot, occasionally liver.
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Baasto (pasta) made of spaghetti and digaag (chicken) take-out from a Somali restaurant Lunch (qado) is often an elaborated main dish of pasta (baasto) or rice (Bariis iskukaris) spiced with cumin (kamuun), cardamom (heyl), cloves (qaranfuul), and sage (Salvia somalensis). The diffused use of pasta (baasto), such as spaghetti,Somali recipes (in Italian) comes from the Italians. It is frequently presented with a heavier stew than the Italian pasta sauce. As with the rice, it is often served with a banana.
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Couscous with Kerkennah fish Tunisian cuisine is a blend of Mediterranean cuisine and traditions. Its distinctive spicy fieriness comes from neighbouring Mediterranean countries and the many civilizations who have ruled Tunisian land: Romans, Vandals, Byzantines, Arabs, Spanish, Turkish, Italians (Sicilians), French, and the native Punics-Berber people. Tunisian food uses a variety of ingredients and in different ways. The main dish that is served in Tunisia is Couscous, made of minuscule grains that are cooked and usually served with meat and vegetables.
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By 2000, a bean burrito main dish was introduced. In 2006, "Beverage Bags" were introduced to the MRE, as service members have begun to depend more on hydration packs than on canteens, thus denying them the use of the metal canteen cups (shaped to fit in a canteen pouch with the canteen) for mixing powdered beverages. In addition to having measuring marks to indicate levels of liquid for precise measurement, they can be sealed and placed inside the flameless heater.
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After seasoning, the internal organs are not fried or grilled, but are boiled instead. It's not treated as a main dish, but often as a side dish to accompany bubur ayam (chicken rice porridge). ; Sate Kikil: Cow skin satay from Java, this satay is made from boiled cow skin, skewered and seasoned either in spicy peanut sauce or yellow sauce. ; Sate Makassar: From a region in Southern Sulawesi, this satay is made from beef and cow offal marinated in sour carambola sauce.
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The filling contains rice mixed with garlic, parsley and seasoned chopped meats. Casings are filled about a half to two-thirds of the way with the rice mixture, taking care not to overfill them, as the rice will expand once the chiretas are boiled in the broth—otherwise they are likely to burst. Once trussed, and just before cooking, they are also examined to make sure any air pockets are pushed out. Chiretas are usually served hot, as a main dish.
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On the south western coast of India, also known as the Konkan region of Maharashtra, clams are used in curries and side dishes, like Tisaryachi Ekshipi, which is clams with one shell on. Beary Muslim households in the Mangalore region prepare a main dish with clams called Kowldo Pinde. In Udupi and Mangalore regions it is famously called as "marvai" in local tulu language. It is used to prepare many delicious dishes like marvai sukka, marvai gassi, and marvai pundi.
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Nachos are a Tex-Mex dish from northern Mexico that consists of heated tortilla chips or totopos covered with melted cheese (or a cheese-based sauce), often served as a snack or appetizer. More elaborate versions of the dish include other ingredients, and may be substantial enough to serve as a main dish. Ignacio "El Nacho" Anaya is credited for creating the dish in 1940; the original nachos consisted of fried corn tortilla chips covered with melted cheese and sliced jalapeño peppers.
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Gold leaf (as well as other metal leaf such as vark) is sometimes used to decorate food or drink, typically to promote a perception of luxury and high value; however, it is flavorless. It is occasionally found in desserts and confectionery, including chocolates, honey and mithai. In India it may be used effectively as a garnish, with thin sheets placed on a main dish, especially on festive occasions. When used as an additive to food, gold has the E-number E175.
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Atta queens ("Chicatanas") for sale in Oaxaca, Mexico Atta species are a popular ingredient in Mexican cuisine, particularly in the southern states such as Chiapas, Guerrero, Hidalgo, Puebla, Veracruz, and Oaxaca. It is considered a delicacy, as well as a food of high protein content, so is often served as a main dish, not as garnish, despite its small portions. They may be eaten as the sole filling in tacos. Atta, the type of ant most eaten in Mexico, has a nutty flavor.
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In January 2013, BiCE added a prix fixe meal which cost patrons $2,013 to purchase, gratuity included, for the restaurants 25th anniversary. The meal comes with calamari, a veal dish, and the main dish, which is set on a Versace designed plate and consists of tagliolini, made in house, mushrooms, two pounds of lobster and black truffles. Chocolate mousse was served for dessert. Customers were given the Versace plate as a take home gift, which sold at the time at retail for $350.
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Dockers, sailors and the staff of the nearby St. Peter cathedral workshop were the regulars for the centuries to come. The present building at this location dates from the 17th century, but archaeological evidence has confirmed the existence of a previous building from the 12th century with about the same dimensions. Until ca. AD 1800, the specialty was 'gesottenes Fleisch' (boiled meat), but when the family who currently own the restaurant took over in 1806, charcoal grilled sausages were introduced as the main dish offered.
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May through October brings their rainy season with an annual rainfall from 180 to 300 centimeters. The Kpelle territory sees the lowest temperatures dropping to 19 °C with the average temp around 36-degree C. It is supplemented by cassava, vegetables, and fruits; cash crops include rice, peanuts, sugarcane, and nuts they also enjoy fufu and soup, sometimes the soup is spicy but it depends on the way they want it. Soup may be eaten as an appetizer or in conjunction to the main dish.
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There may be more than one kind of thali—vegetarian, tandoori, deluxe—the name signifying the prix-fixe items as well as the price. In Spain, there is the menú or menú del día, which usually includes a starter, a main dish, bread, drink and choice of coffee or dessert. It may range in price from €8 to €30, with €10 being the average price. In Romania, the most typical fixed-price menu is called daily menu ('), taken in the daytime, on weekdays only.
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A traditional Czech Christmas Eve dinner is a thick soup of carp's head and offal, fried carp meat with potato salad or boiled carp in black sauce. In some Czech families, the carp is not killed, but after Christmas returned to a river or pond. A Slovak Christmas Eve dinner is quite similar, with soup varying according to the region and fried carp as the main dish. Also in Austria, parts of Germany and Poland, a fried carp is one of the traditional dishes on Christmas Eve.
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Yonesuke, who always carries a large Shamoji paddle with him, on which is written the name of the show, usually steps right into the kitchen, another faux pas in Japanese homes, and begins to ask what they're eating and cracks jokes the whole time. He makes it a point to join the family for dinner. Or, if they've already finished, to sample the leftovers. At the end of his very short visit, Yonesuke always recommends one main dish from the various dinner dishes of the day.
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Yakisoba is most familiarly served on a plate either as a main dish or a side dish. A more novel way of serving yakisoba in Japan is to pile the noodles into a bun sliced down the middle in the style of a hot dog, and garnish the top with mayonnaise and shreds of red pickled ginger. Called yakisoba-pan (pan meaning bread) it is commonly available at konbini (convenience stores). Sometimes udon is used as a replacement for the Chinese-style soba and called yakiudon.
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A typical Japanese dish of grilled fish with accompaniments In the aforementioned stock phrase , the word has the basic meaning of "vegetable", but secondarily means any accompanying dish (whether it uses fish or meat), with the more familiar combined form , which is a term for any side dish, such as the vast selections sold at Japanese supermarkets or . It figures in the Japanese word for appetizer, ; main dish, ; or (formal synonym for okazu, but the latter is considered somewhat of a ladies' term or nyōbō kotoba.
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Spätzla, Spätzle [ˈʃpɛtslə] or Spatzen are Swabian or Alemannic pasta of an elongated shape which is served as a side dish or with other ingredients as a main dish. Similar pasta of a rotund shape is called Knöpfle in Baden- Württemberg and in Bavarian Swabia. Spätzle are egg-based pasta made with fresh egg of an irregular form with a rough, porous surface. The glutinous dough is put directly into boiling water or steam and the form varies between thin and thick, elongated and short.
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Another variation filled with meat (beef, chicken or lamb), pine nuts, parsley and spices are eaten mainly as a main dish but sometimes as meze. The North African version, Brik can also be found in Israel. Bourekas come in small, "snack" size, often available in self-service bakeries, and sizes as large as four or five inches. The larger ones can serve as a snack or a meal, and can be sliced open, and stuffed with hard-boiled egg, pickles, tomatoes and Sahawiq, a spicy Yemenite paste.
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Shona farms near Murewa, Zimbabwe The Shona have traditionally practiced subsistence agriculture. They grew sorghum (largely replaced by maize), beans (since the middle of the first millennium AD), African groundnuts, and (beginning in the 16th century) pumpkins. Sorghum and maize are used to prepare the main dish, a thickened porridge called sadza, and the traditional beer known as hwahwa.Correct spelling according to D. Dale, A basic English Shona Dictionary, mambo Press, Gwelo (Gweru) 1981; some sources write "whawha", misled by conventions of English words like "what".
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Saxon cuisine encompasses regional cooking traditions of Saxony. In general the cuisine is very hearty and features many peculiarities of Mid-Germany such as a great variety of sauces which accompany the main dish and the fashion to serve Klöße/Knödel as a side dish instead of potatoes, pasta or rice. Also much freshwater fish is used in Saxon cuisine, particularly carp and trout as is the case throughout Eastern Europe. The rich history of the region did and still does influence the cuisine.
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While a hot pot full of flavored broth is kept simmering, raw ingredients are placed into the pot and are cooked in a manner similar to fondue (hot pots usually use a water-based soup, while fondues use cooking oil). Hot pots may be prepared and eaten either at home or in a restaurant. Since it is considered as a main dish, it can be enjoyed without other separate courses like rice or noodles. The cooked food is often eaten with a dipping sauce for additional flavoring.
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The arrangements were under the supervision of the polemarch. Each member was required to contribute a monthly share to the common pot, the φιδίτης phidítes, of which the composition has been noted by Dicaearchus (through Athenaeus and Plutarch ibid., 12): 77 litres of barley, 39 litres of wine, three kilograms of cheese, 1.5 kilograms of figs, and ten Aegina obols, which served to purchase meat. That served to prepare the main dish, the black soup, of which Athenaeus noted the ingredients: pork, salt, vinegar and blood.
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Almost every restaurant offers kroketten/croquettes as a side dish, and when served this way, they always mean the variety filled with mashed potatoes. As the ubiquitous main dish in Belgian restaurants, croquettes are completely different from the potato filled variety served as a simple side dish. The two most popular traditional Belgian croquettes have a thick and creamy bechamel filling mixed with grey shrimps "garnaalkroketten/croquettes de crevettes" or cheese "kaaskroketten/croquettes de fromage". Most menus offer both either as a starter or a main course.
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It can be used as a stock for making tteokguk (rice cake soup). Stewed oxtail with butter bean or as main dish (with rice) is most popular in Jamaica, and other West Indian cultures. Oxtail is also very popular in South Africa where it is often cooked in a traditional skillet called a potjie, which is a three-legged cast iron pot placed over an open fire. Oxtail is also eaten in other southern parts of Africa like Zimbabwe and served with sadza and greens.
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In North German and Danish cuisine plaice is one of the most commonly eaten fish. Filleted, battered, and pan-fried plaice is popular hot or cold as an open sandwich topping together with remoulade sauce and lemon slices. Battered plaice can also be served hot with french fries and remoulade sauce as a main dish; this fish and chips variant is commonly available as a children's special in Danish restaurants. Breaded frozen plaice, ready to be baked or fried at home, are readily available in supermarkets.
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Young chapulines Various insects are consumed in the state including ants and grubs from maguey plants but the best known of these is grasshoppers, called chapulines. Although eaten in other parts of Mexico, chapulines are most popular in the Central Valleys area of Oaxaca. They are an important source of protein in the rural areas and a delicacy in the city of Oaxaca. They have been eaten since well before the arrival of the Spanish and are generally eaten as a condiment, snack food and sometimes the main dish.
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Breakfast (Quraac) is an important meal for people in Djibouti, who often start the day with some style of tea (shaah) or coffee (Buna). The main dish is typically a pancake-like bread called Lahoh, which might also be eaten with a stew or soup, such as wat. It is similar to the Ethiopian Injera, but is smaller and thinner. A side dish of liver (usually beef), Goat meat (hilib ari), diced beef cooked in a bed of soup (suqaar), or jerky (Oodkac or Muqmad), may also be served.
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Part 2 is headed "The Second Part of the Queen-Like Closet; Having an Addition of what hath already been treated of, and directing a very true & excellent way for all manner of Cookery, both Fish, Flesh, & Pastry." It contains 288 recipes, and is ascribed to Hannah Wolley, alias Chaloner, and published by "R. L." in 1670. Recipe 3 is the first for a main dish, "To make Coller'd Beef", the flank of beef being marinaded with saltpeter, spices and herbs, and then braised in a pot with claret and butter.
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Yawarlukru or Yawar Lukru (Kichwa yawar blood, lukru soup,Vocabulario comparativo quechua ecuatoriano - quechua ancashino -- castellano - English (pdf), collected by Robert Beér, Armando Muyolema and Hernán S. Aguilar, 2006 "blood soup", hispanicized spellings Yahuarlocro, Yahuar Locro) is a traditional dish of the Ecuadorian cuisine. Is a light stew prepared with meat and entrails of lamb including intestines, liver, lung, tongue, rumen, etc. It's usually served with fried lamb blood, avocado and pickled red onion rings. It can be consumed as a snack or as a main dish depending on the size of the plate.
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There are therefore no pork dishes, alcohol is not served, nothing that died on its own is eaten, and no blood is incorporated. Breakfast (quraac) is an important meal for Somalis, some drink tea (shahie or shaah) others coffee (qaxwa or bun). The tea is often in the form of haleeb shai (Yemeni milk tea) in the north. The main dish is typically a pancake-like bread (canjeero or canjeelo) similar to Ethiopian injera, but smaller and thinner, or muufo a Somali flat bread traditionally baked on a clay oven.
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Typical dishes include rice, dal, vegetables, roti, papad, dahi (yogurt), small amounts of chutney or pickle, and a sweet dish to top it off."Decording Indian Cuisine", in Spicy Thali blog, 26 June 2011. (Entry. Retrieved 3 June 2012) Rice or roti is the usual main dish that occupies the central portion of the thali, while side dishes like vegetable curries and other aforementioned delicacies are lined circularly along the round thali. Depending on the restaurant or the region, the thali consists of delicacies native to that region.
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The IFF Mk. III in the remote aircraft contained a receiver circuit fed into a transmitter, causing any received signal to be amplified and stretched out in time. This signal was received by the responder side of Lucero, which mixed it in with the signal from the Mk. VIII's own receiver. Since the Lucero antenna was omnidirectional, the returns were continuous around the entire face of the display and unrelated to the position of the main dish. The result was a series of line segments, spaced every 10 degrees around the display.
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Lunch is traditionally the biggest meal of the day: dinner for Albanians. Everyone in Albania enjoys this lunch break, from school children to shop workers and government officials. Traditionally, people go back to their houses to have lunch with their families, but it is now common to have lunch with groups of friends at restaurants or cafeterias. Lunch sometimes consists of gjellë, a main dish of slowly cooked meat with various vegetables, accompanied by a salad of fresh vegetables, such as tomatoes, cucumbers, green peppers, onions and olives.
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Made with shortcrust pastry, it is common to serve it with Streusel (a crumbly mixture of butter, sugar and flour) although the original recipe serves it plain without any toppings. There are claims that the cake was invented in Augsburg where it is considered the city's signature dish. It is said that it resembles the "Zirbelnuss", the city's coat of arms, and from this association Augsburg is also nicknamed "Datschiburg". In the Palatinate and Rhenish Hesse it is eaten with potato soup or vegetable soup as a main dish for lunch.
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In Hungary, lunch is traditionally the main meal of the day, following a leves (soup). In Poland, the main meal of the day (called obiad) is traditionally eaten between 1:00pm and 5:00pm, and consists of a soup and a main dish. Most Poles equate the English word "lunch" with "obiad" because it is the second of the three main meals of the day; śniadanie (breakfast), obiad (lunch/dinner) and kolacja (dinner/supper). There is another meal eaten by some called drugie śniadanie, which means "second breakfast".
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A set of betel nut leaves complete with lime (kapur), sliced betel nut (pinang), Javanese tobacco (tembakau Jawa), and palm cigarette leaves (rokok daun), are offered together with fruits and the basic offerings. Every Datuk is an individual and therefore his birthday is celebrated by worshippers with a grand feast. In the Northern States (Perlis, Kedah and Penang), worshippers usually slaughter chickens, and sometimes goats as the main dish of the kenduri. It is extremely important for all the dishes prepared to be halal, including the slaughtering of animals.
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Schnitz un knepp, often spelled Schnitz un Gnepp, is a popular main dish item in the cuisine of the Pennsylvania Dutch and rural families. It is basically a dish of ham or pork shoulder with dried apples and dumplings. Apple snitz are dried slices of apples, and knepp (from German "Knöpfe" for "buttons") are rivels (dumplings). Although the Amish arrived in the early 18th century, this food was not common until the early 19th century, when Johnny Appleseed planted many orchards on the frontier of Pennsylvania, Ohio, and Indiana.
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An entrée (, ; ) in modern French table service and that of much of the English-speaking world (apart from the United States and parts of Canada) is a dish served before the main course of a meal. Outside North America, it is generally synonymous with the terms hors d'oeuvre, appetizer or starter. It may be the first dish served, or it may follow a soup or other small dish or dishes. In the United States and parts of Canada, the term entrée refers to the main dish or the only dish of the meal.
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The bread used throughout Wigilia has been borrowed from Shabbat, especially the challah (Polish: chałka) A Christmas Eve dinner excludes meat, as abstinence is required and should comprise twelve distinct dishes in memory of the twelve Apostles. It begins with a soup, either Borscht with Uszka (tortellini), or wild mushroom consommé (grzybowa), followed by herring in different forms. Fish provides the main dish of the Christmas Eve feast across Poland. There are variations of carp fillet, carp in aspic, gefilte fish (Jewish-style carp), sweet with onions, carrots, almonds and raisins.
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Parked at Shelter Cove Community Park to begin selling for the day, Tyler had the teams sell barbecue that was incorporated into their main dishes. As a gift, they were given five pounds Carolina pulled pork for their main dish given to them by One Hot Mama's. As teams began their prep, several problems began to arise. NOLA can't ignite their pilot lights, Baby Got Mac's water isn't boiling, leaving them with no noodles, and Frank-N-Slides opening early despite being behind a=on both prep and now tickets.
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The pastry and its catchy name vol-au-vent are sometimes credited to Antonin Carême. . However, an entremet called petits gâteaux vole au vent is mentioned in François Marin's 1739 cookbook Les Dons de Comus, years before Carême's birth. . In France, it is usually served as an appetizer or a small snack, filled with chicken or fish. In Belgium, it is a common main dish that can be found on the menus of most restaurants, and is nearly always filled with a combination of chicken, mushrooms, and small meatballs, served with either mashed potatoes or fries.
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It is rarely eaten on its own, but is usually paired with a "dry" meat dish such as tocino (bacon), longganisa (sausage), tapa (dried or cured meat), Spam, or daing (dried fish), as well as the addition of scrambled or fried eggs. Unlike other types of fried rice, it does not normally use ingredients other than garlic, in order not to overwhelm the flavour of the main dish. In the Visayas regions of the Philippines, sinangág was traditionally seasoned with asín tibuok. Sinangág is a common part of a traditional Filipino breakfast and it usually prepared with leftover rice from the dinner before.
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John Madden, who appeared as a television commentator for NFL Thanksgiving Day games from 1981 to 2001, frequently advocated his fondness for turducken: deboned turkey, duck and chicken nested inside each other and then cooked. In a few areas of the West Coast of the United States, Dungeness crab is common as an alternate main dish, as crab season starts in early November. Similarly, Thanksgiving falls within deer hunting season in the Northeastern United States, which encourages the use of venison as a centerpiece. Vegetarians or vegans may have a tofu, wheat gluten or lentil-based substitute; or stuffed squash.
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Chicken feet from a dim sum restaurant in the Netherlands Chicken feet are used in several regional Chinese cuisines; they can be served as a beer snack, cold dish, soup or main dish. They are interchangeably called Fèng zhuǎ (鳯爪, phoenix claws), Jī zhuǎ (鷄爪, chicken claws), and Jī jiǎo (雞脚, chicken feet). In Guangdong and Hong Kong, they are typically deep fried and steamed first to make them puffy before being stewed and simmered in a sauce flavoured with black fermented beans, bean paste, and sugar;Shimabukuro, Betty. "Dive In, Feet First", Honolulu Star-Bulletin, 11 November 1998.
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But then wind direction changed again, and both sloops had to cruise around Gotland until August 10, and passed Revel only late at night. Due to extreme convergence of people, the commander had to set up the schedule for shifts, and norms of provision. People were allowed to receive a pound of beef and a pound of crackers per day, as well as a cup of vodka (for those who did not drink, there was a premium of 9 cents per cup) and a pound of oil per week. For each meal, there was only one main dish.
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A jar of dilly beans Dilly beans, or pickled green beans, are a means of preserving this summer legume. Often flavored with dill, hence the name, they may also contain garlic, Tabasco sauce, and red pepper. Best kept in glass jars for safekeeping over the winter months, they can be served on their own as a snack or alongside a main dish or in salad. While they are made in kitchens all over the United States, they are particularly common in Vermont, where the overabundance of green beans produced during the short summer needs to be preserved for enjoyment during the long winter.
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The Atacama Pathfinder Experiment (APEX) is a radio telescope 5,064 meters above sea level, at the Llano de Chajnantor Observatory in the Atacama desert in northern Chile, 50 km east of San Pedro de Atacama built and operated by 3 European research institutes. The main dish has a diameter of 12 m and consists of 264 aluminium panels with an average surface accuracy of 17 micrometres (rms). The telescope was officially inaugurated on September 25, 2005. The APEX telescope is a modified ALMA (Atacama Large Millimeter Array) prototype antenna and is at the site of the ALMA observatory.
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Before the ceremony, the leader of the tribe will call the members of the “kaput” to discuss the details of the ceremony such as deciding the day of ceremony, collecting the fee for the dinner party and so on. Then he begins to purchase the stuffs which are needed during the celebration. According to the traditional custom, the beef should be the main dish for the big dinner party “malafi”, and the number of cows butchered should be decided by the number of the tribes. The “kaput” of the current “pakalogay” will take the charge of butchering the cows.
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A simple cháo In Vietnam, rice congee, called cháo (), is sometimes cooked with pandan leaves or Asian mung bean. In its simplest form (plain rice porridge, known as cháo hoa), it is a food for times of famine and hardship to stretch the rice ration. Alternately, as is especially common among Buddhist monks, nuns and lay persons, it can be a simple breakfast food eaten with pickled vegetables or fermented tofu (chao). Vietnamese congee with youtiao Despite its ubiquity among the poor, it is also popular as a main dish when cooked with a variety of meats.
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The fingers are cupped to form a ladle. The main dish is plain boiled rice, served along with other dishes collectively called Kootan (കൂട്ടാന്) which include curries like parippu, sambar, rasam, pulisseri and others like kaalan, avial, thoran, olan, pachadi, kichadi, koottukari, erissery, mango pickle, pulinji, naranga achaar (lime pickle), as well as papadam, plantain chips, sharkara upperi, banana, plain curd and buttermilk. The buttermilk is typically served near the end of the meal. The traditional dessert called payasam served at the end of the meal is of many kinds and usually three or more are served.
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The milanesa memela napolitana is made with a thick fried tortilla with a milanesa on top, with ham, tomato sauce and grated cheese. In Mexico, milanesa usually refers to the preparation method; any type of meat that is pounded thin, breaded and fried might be referred to as a milanesa. In the northern state of Nuevo León, perhaps due to the influence of German and Czech immigrants, the dish known as milanesa is extremely popular and stands on its own as a main dish in most restaurants. It is usually served with french fries, refried beans, rice, and a lettuce salad.
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Breakfast usually includes a variety of white cheeses, olives, pickled vegetables, and freshly baked breads served with various fruit spreads, butter, or honey. Most opt for tea or fruit juice as a drink with breakfast. Lunch is the main meal for most Jordanian families, and can take place anywhere from 2 pm until 8 pm. It typically includes a main dish containing meat, as well as rice or bread, as well as a wide variety of salads and dips. Some common salads are tabbouleh and salatah ‘arabiyah (chopped tomatoes, cucumber, and onions, drizzled with olive oil and lemon juice).
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Raw sliced beef Steak tartare is a French dish made from finely chopped or ground (minced) raw meat (often beef). More accurately, it is scraped so as not to let even the slightest of the sinew fat get into the scraped meat. It is often served with onions, capers, seasonings such as fresh ground pepper and Worcestershire sauce, and sometimes raw egg yolk. The Belgian or Dutch dish filet américain is also made of finely chopped ground beef, though it is seasoned differently, and either eaten as a main dish or can be used as a dressing for a sandwich.
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In the penultimate episode of the season, the remaining four recruits learned and replicated a dessert. After this, in the first season, the recruits had to instruct a group of high school students how to replicate the dessert recipe. In the second one, the recruits were assigned the dessert to serve after both chefs, and a special guest enjoyed a main dish. After learning and replicating a dessert, the recruits had to prepare a meal for both chefs and a surprise guest, usually a spouse or other family member. The first season's main dishes were an improved version of the recruits’ audition meal.
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Many of the chapters depict a sequence in which Shiro, a gourmand, purchases food and prepares a meal for himself and Kenji. Shiro narrates the steps to create each dish through his internal monologue, and frequently prepares meals that have significance in relation to the plot or themes of the chapter. The collected tankobon editions of the series contain the recipe for the main dish prepared in each edition. The events of the series progress in real time: Shiro and Kenji were respectively 43 and 41 years old when the series began, and as of chapter 101, are 52 and 50 years old.
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An authentic Cajun meal is usually a three- pot affair, with one pot dedicated to the main dish, one dedicated to steamed rice, special made sausages, or some seafood dish, and the third containing whatever vegetable is plentiful or available. Crawfish, shrimp, and andouille sausage are staple meats used in a variety of dishes. The aromatic vegetables green bell pepper (), onion, and celery are called the trinity by Cajun chefs in Cajun and Louisiana Creole cuisines. Roughly diced and combined in cooking, the method is similar to the use of the mirepoix in traditional French cuisine which blends roughly diced carrot, onion, and celery.
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The main dish sold is pie and mash, a minced-beef and cold-water-pastry pie served with mashed potato. There should be two types of pastry used; the bottom or base should be suet pastry and the top can be rough puff or short. It is common for the mashed potato to be spread around one side of the plate and for a type of parsley sauce to be present. This is commonly called eel liquor sauce or simply liquor (the term liquor does not imply alcohol content in its original meaning), traditionally made using the water kept from the preparation of the stewed eels.
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The body of Czech meals typically consists of two or more courses; the first course is traditionally soup, the second course is the main dish, and the third course can include supplementary courses, such as dessert or compote ('). In the Czech cuisine, thick soups and many kinds of sauces, both based on stewed or cooked vegetables and meats, often with cream, as well as baked meats with natural sauces (gravies), are popular dishes usually accompanied with beer, especially Pilsner, that Czechs consume the most in the world. Czech cuisine is also very strong in sweet main courses and desserts, a unique feature in European cuisines.
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A picantería, is a traditional lunchtime restaurant in Peru, predominantly in and around the cities of Arequipa and Cuzco. Typical offerings of Arequipan cuisine include chicha de jora corn beer and soups. Picanteria refers to a place serving picante ("spicy"), a one-plate dish of various stews. It is usual for the restaurant to offer a lunch menu of soup and a small main dish according to the following weekly scheme: Monday: Claque, Tuesday: Chairo, Wednesday: Chochoca, Thursday: red stew or black potato flour soup, Friday: Sopa de Viernes, "Friday soup" made with fish, Saturday: Timpusca, and Sunday: white broth, pebre loins and adobo.
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A traditional Burmese meal An outdoor cafe in Yangon A can of Myanmar lager beer. Snacks served at a Burmese tea house Traditionally, Burmese eat their meals from dishes on a low table, while sitting on a bamboo mat. Dishes are served simultaneously. A typical meal includes steamed rice as the main dish and accompanying dishes called hin, including a curried freshwater fish or dried/salted fish dish, a curried meat or poultry dish instead, a light soup called (), called () if sour, and fresh or boiled vegetables to go with a salty dish, almost invariably a curried sauce of pickled fish () in Lower Burma.
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Penne with eggplant and basil in yogurt-tomato sauce. Dish is a part of cookbook for women with Gestational diabetes. A "low fat" child's meal from Burger King, with "apple fries" replacing fried potato chips, and a serving of macaroni and cheese as its main dish Diet food (or dietetic food) refers to any food or beverage whose recipe is altered to reduce fat, carbohydrates, and/or sugar in order to make it part of a weight loss program or diet. Such foods are usually intended to assist in weight loss or a change in body type, although bodybuilding supplements are designed to aid in gaining weight or muscle.
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In Denmark, traditionally, they are made from minced veal, pork or beef (or a blend of two of these meats); chopped onions; eggs; milk (or water); bread crumbs (or oatmeal or flour); salt; and pepper; then formed into balls and flattened somewhat. They are then pan-fried in pork fat or beef fat, or more commonly in modern times in butter, margarine or even vegetable oil. Another popular variation is fiskefrikadeller replacing the meat with fish as the main ingredient and often served with remoulade. As a main dish they are most often served with boiled white potatoes and gravy (brun sovs) accompanied by pickled beetroot or cooked red cabbage.
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Taro () is commonly used as a main course as steamed taro with or without sugar, as a substitute for other cereals, in Chinese cuisine in a variety of styles and provinces steamed, boiled or stir-fried as a main dish and as a flavor-enhancing ingredient. In Northern China, it is often boiled or steamed then peeled and eaten with or without sugar much like a potato. It is commonly braised with pork or beef. It is used in the dim sum cuisine of southern China to make a small plated dish called taro dumpling as well as a pan-fried dish called taro cake.
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Marriage among them was really an agreement between two families. If a boy and a girl fall in love with each other, his parents and ‘karanavars’ (uncles) would visit the girl’s uncle and offer him paddy, discuss the proposal and fix the marriage. Together they would drink toddy—the only liquor known to them—and their merrymaking often went on for a whole day. Cucumber was the main dish of those days. ‘Thali’- the ornament worn by Hindu women as a symbol of wedlock—was not used by them before the coming of settlers from Travancore. The marriage celebrations were conducted at the ‘karanavar’s house and expenses were met by him.
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Bacon is often used as flavoring even when the meat ingredient is chicken or turkey meat. The meal is often made in larger quantities for family gatherings in the winter time (it is a common addition to the table at Christmas or family gatherings in the days after Christmas in both Serb and Croat communities in the area), and is used as both the main dish or as a meatless (made with bacon, onions and vegetables only) side dish. In Bosniak Muslim communities in the Balkans, the dish is made without bacon or pork, with poultry, beef, or lamb; sometimes lamb pastrami or beef sujuk are used as cured, smoked flavoring for the dish.
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Sächsische Kartoffelsuppe (potato soup) In general the cuisine is very hearty and features many peculiarities of central Germany such as a great variety of sauces which accompany the main dish and the fashion to serve Klöße or Knödel as a side dish instead of potatoes, pasta or rice. Also much freshwater fish is used in Saxon cuisine, particularly carp and trout as is the case throughout Central and Eastern Europe. The rich history of the region did and still does influence the cuisine. In the blossoming and growing cities of Dresden and Leipzig an extravagant style of cuisine is cherished (one may only think of the crab as an ingredient in the famous Leipziger Allerlei).
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In the 15th century, both the Portuguese and Arab traders arrived in Indonesia with the intention of trading for pepper and other spices. During the colonial era, immigrants from many countries arrived in Indonesia and brought different cultures as well as cuisines. Nasi goreng with ayam goreng, egg and prawn cracker Nasi campur and together with Satay, sambal and krupuk are considered as Indonesian dish Most native Indonesians eat rice as the main dish, with a wide range of vegetables and meat as side dishes. However, in some parts of the country, such as Irian Jaya and Ambon, the majority of the people eat sago (a type of tapioca) and sweet potato.
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This was followed by the Cambodian influence when Indian dishes made inroads into their cuisine and they learnt to blend spices with their dishes. Then the French brought their culinary specialties (particularly, salads and sautéing). In a dining table, in Vietnamese houses, rice is the main dish that is placed at the centre with other dishes arranged around it. The breakfast usually starts with a noodle soup, a rice gruel- the national dish pho – or it could be a "rice cake wrapped in a banana leaf", lunch is normally with rice vermicelli with something else (grilled meat or sea food) and dinner is also generally a repeat of the lunch dishes with rice as the central dish.
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A simple dish to make, but difficult to master, curried Muscovy is regarded as a delicacy which can be served at all times. A popular Trini dish is macaroni pie, a macaroni pasta bake, with eggs and cheese, and a variety of other potential ingredients that can change according to the recipe being used. Tobagonian food is dominated by a wide selection of seafood dishes, most notably, curried crab and dumplings, and Tobago is also known for its sumptuously prepared provisions, soups and stews, also known as blue food across the country. "Fish broth" a soup made in the style of Bouillabaisse is quite popular as a main dish or as a side.
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In 1959, Paul Gineste de Saurs purchased an Italian restaurant called Le Relais de Venise (the Venice Inn) in the 17th arrondissement of Paris, near Porte Maillot. A descendant of the Gineste de Saurs family in southern France, he was seeking to establish an assured market for the wines produced by the family's Château de Saurs winery in Lisle-sur-Tarn, 50 kilometres northeast of Toulouse. In place of the previous Italian menu, he decided the restaurant would offer the traditional French bistro meal of steak-frites as its only main dish, with no other option. Where most restaurants served steak-frites with herbed butter, Le Relais de Venise instead served the dish with a complex butter-based sauce.
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A Thanksgiving meal in New England Green bean casserole Many offerings are typically served alongside the main dish—so many that, because of the amount of food, the Thanksgiving meal is sometimes served at midday or in early afternoon to make time for all the eating, and preparation may begin at dawn or on days prior. Copious leftovers are also common following the meal proper. Traditional Thanksgiving foods are sometimes specific to the day, and although some of the dishes might be seen at any semi-formal meal in the United States, the Thanksgiving dinner often has something of a ritual or traditional quality to it. Many Americans would regarded it as "incomplete" without stuffing or dressing, mashed potatoes with gravy, and cranberry sauce.
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It is served as a main course along with loaves of bread. The dish is used as a side dish for the main course and is often found in all the traditional restaurants of Henan. Another great recipe which is served and treated to the guest in Henan province includes Luoyang Water Banquet which is a soup and involves an intricate and exquisite cooking technique in which the egg slices are carved in the shape of the peony flower which is a local favorite in the capital city of Zhengzhou. Carp on Noodles is another main dish which has been adopted from the Kaifeng cuisine and is served along with sweet and sour soup with the steamed carp covered and deep-fired with noodles.
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Ruhlman also released his first Kindle single book called "The Main Dish" which is about his long journey to become a food writer and then "The Book of Schmaltz: A Love Song to a Forgotten Fat" a single-subject cookbook devoted to the ingredient called schmaltz; rendered chicken fat flavored with onion which is popular in Jewish cuisine. "Schmaltz" was released as an app in December 2012 and was published as a hardcover book in August 2013. Spring, 2014, Ruhlman published Egg: A Culinary Exploration of the World’s Most Versatile Ingredient. In late 2014, he published Ruhlman's How To Roast: Foolproof Techniques and Recipes for the Home Cook, the first in a series of short books devoted to cooking technique rather than recipes.
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Fried cauliflower is found both in Mizrahi and Sephardic traditions, which were brought to Israel when Jews immigrated to Israel, often as refugees.. Among the Mizrahi, fried cauliflower was often eaten as a mezze before large meals or in various salads (often dressed with tahini sauce, strained yogurt, or citrus juice). Over time, fried cauliflower was adopted as a street food. With the rise of fine dining in Israel, Israeli chefs have incorporated versions of the dish into their cooking, where it may be an important main dish.. In Israel, fried cauliflower is commonly served at falafel, shawarma, hummus, and sabich stands, often in a sandwich or as part of a salad bar: "Fried cauliflower is a staple of falafel- shop salad bars". It is commonly served plain just with some salt.
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Although the descendants of Paul Gineste de Saurs operate their groups of restaurants under slightly different names, they all adhere precisely to his formula: the same lettuce-and-walnut salad as a starter; the same steak-frites with the same butter sauce as the main course, presented in two services; the same assortment of desserts; and at the Paris and Geneva locations a wine list featuring wines from the family's own vineyards. The key to the main dish is the butter sauce. The Paris newspaper Le Monde reports that it is made from chicken livers, fresh thyme and thyme flowers, full cream, white Dijon mustard, butter, and water, plus salt and pepper. According to Le Monde, the chicken livers are blanched in one pan with the thyme until they start to turn colour.
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" Khal of Complex noted that "the beauty is that instead of Bieber being the main dish, he's more the icing on the cake, setting a somber tone that leads into the hypnotic, emotive track." Jon Pareles of The New York Times named it " four minutes of high-tech bliss: a sweet-voiced mixture of longing and recrimination, a lonely plaint with a dance beat." Michael Cragg in his review for The Guardian opined that "Bieber does his best sadface Drake impression on the lovely, if underwritten [track]. Opening with a lilting, pretty melody on the first verse, it fizzles out by the chorus with its repeated line 'where are you now that I need you' layered over an oddly tweaked, slightly grating synth line that sounds like the mewing of a robotic cat.
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In 1959, Paul Gineste de Saurs established a restaurant in the 17th arrondissement of Paris, near Porte Maillot, offering but one main dish: the traditional French bistro meal of steak-frites, or steak-and-chips. The beefsteak used was the cut of sirloin known in French as contre-filet or entrecôte, and accordingly the restaurant was named Le Relais de Venise – L'Entrecôte. Where most restaurants served steak-frites with herbed butter, Le Relais de Venise instead served the dish with a complex butter-based sauce. A simple salad of lettuce topped with walnuts and a mustard vinaigrette was offered as a starter, and not until the end of the meal did the menu offer some choice, from a dessert list of fruit pastries, profiteroles, and other confections consisting mainly of ice cream, chocolate sauce, meringue, and whipped cream.
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A "low fat" child's meal from Burger King, with "apple fries" replacing fried potato chips, and a serving of macaroni and cheese as its main dish Diet food (or "dietetic food") refers to any food or beverage whose recipe is altered to reduce fat, carbohydrates, abhor/adhore sugar in order to make it part of a weight loss program or diet. Such foods are usually intended to assist in weight loss or a change in body type, although bodybuilding supplements are designed to aid in gaining weight or muscle. The process of making a diet version of a food usually requires finding an acceptable low- food-energy substitute for some high-food-energy ingredient. This can be as simple as replacing some or all of the food's sugar with a sugar substitute as is common with diet soft drinks such as Coca-Cola (for example Diet Coke).
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A simple salad of lettuce topped with walnuts and a mustard vinaigrette was offered as a starter, and not until the end of the meal did the menu offer some choice, from a dessert list of fruit pastries, profiteroles, crème brûlée, and other confections, most of them containing ice cream, chocolate sauce, meringue, and whipped cream. Sign at L'Entrecôte Porte-Maillot in ParisTo highlight the dish the restaurant was now serving, he added the words "Son entrecôte" beneath the name Le Relais de Venise on the neon sign outside. In keeping with the original plan, the restaurant had a very limited wine list and nearly all the wines offered came from the family's Château de Saurs winery. In serving steak-frites as the sole main dish, he was modelling his restaurant on the Café de Paris in Geneva, which had been serving steak-frites this way since the early 1940s.
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Boiled ketupat In various places in Indonesia, there is a ceremony called Lebaran Ketupat, which is observed after the conclusion of an extra six days of fasting following Idul Fitri. In Lombok, West Nusa Tenggara, thousands of Muslims celebrated Lebaran Ketupat—or Lebaran Topat as it is locally called—by visiting the graves of Muslim ulamas before partaking in communal ceremonial activities, which includes music performances, ketupat cooking competitions, to shared meals where ketupat was served as the main dish. Side dishes at the events varied, ranging from plecing kangkung (stir-fried water spinach) to the local dish of Ayam Taliwang. Ketupat as centerpiece of Lebaran feast, served with sayur lodeh, opor ayam, rendang, sambal goreng ati and emping In Central Java, Lebaran Ketupat is called Bada Kupat, and was celebrated by cooking and serving ketupat and lepet (steamed sticky rice cooked in plaited palm leaves) in Semarang.
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Items of garbage in the game start off small, with things like pencils, pens, staplers, erasers, and other office trash. As the trash items gradually become larger (eventually becoming whole buildings, entire pieces of land, meteors, etc.), the trash can becomes larger to compensate, eventually coming to sit on top of Planet Earth itself. In addition to normal trash items, at the end of every level (in Main Dish difficulty) is a larger 'boss' item that must be compacted in ten seconds, otherwise resulting in penalty trash, consisting of impossible-to-break items released into the trash can to fill space more quickly. Every so often a special piece of trash, called mottainai (pronounced mo-teye-neye, meaning a sense or regret for waste in Japanese) will fall and must not be compacted (items which are assumed to have been thrown out by mistake, jewelry for example).
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After the events of the Thanksgiving where Gigi (Nasim Pedrad)'s head was served as the main dish, everyone is still in shock. Wes (Oliver Hudson), Pete (Diego Boneta), and Grace (Skyler Samuels) go to the police station to report the incident, but Detective Chisolm (Jim Clock) revealed that the entire police department has been fired due to wasting resources, and he himself will be transitioning to furniture related job, something he is happy with. Regardless of the events, Chanel (Emma Roberts) explains that Black Friday is her favorite holiday, where she buys forgettable, cheap presents for her friends and good ones for herself. She also explains how every year she bribes the store's worker to open the store earlier for her so she can buy all the things from the sale and leave only one in the display, thus leaving the people who have been waiting for the store to open angry and devastated, all just for her joy.
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Some of the earliest origins of minestrone soup pre-date the expansion of the Latin tribes of Rome into what became the Roman Kingdom (later Roman Republic and Empire), when the local diet was "vegetarian by necessity" and consisted mostly of vegetables, such as onions, lentils, cabbage, garlic, broad beans, mushrooms, carrots, asparagus, and turnips. During this time, the main dish of a meal would have been pulte, a simple but filling porridge of spelt flour cooked in salt water, to which whatever vegetables that were available would have been added. It was not until the 2nd century B.C., when Rome had conquered Italy and monopolized the commercial and road networks, that a huge diversity of products flooded the capital and began to change their diet, and by association, the diet of Italy most notably with the more frequent inclusion of meats, including as a stock for soups. Spelt flour was also removed from soups, as bread had been introduced into the Roman diet by the Greeks, and pulte became a meal largely for the poor.
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Juno Radiation Vault (the box being lowered onto the partially constructed spacecraft) in the process of being installed on Juno, 2010 Juno Radiation Vault is shown attached, but with the top open and some of the electronics boxes inside the vault can be seen The cube shaped JRV can be seen in between the un-wrapped main dish and the larger hexagonal main spacecraft body. Juno shake testing in November 2010 Jupiter's variable radiation belts are shown by these radio emissions from high-energy particles as detected by Cassini- Huygens when it coasted by Jupiter in 2000 on its way to Saturn Juno Radiation Vault is a compartment inside the Juno spacecraft that houses much of the probe's electronics and computers, and is intended to offer increased protection of radiation to the contents as the spacecraft endures the radiation environment at planet Jupiter. The Juno Radiation Vault is roughly a cube, with walls made of 1 cm thick (1/3 of an inch) titanium metal, and each side having an area of about a square meter (10 square feet). The vault weights about 200 kg (500 lbs).
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