112 Sentences With "stewed in" | Random Sentence Generator

Even trays heaped with mansaf, lamb stewed in yogurt, could not rouse large crowds.

Cuco, stewed in a hallucinogenic haze, witnesses the scene unfold, smiling from ear to ear.

The patties, he tells me, are filled with sweet chickpeas that were stewed in coconut curry.

And yet, since I couldn&apost qualify to refinance, we both just stewed in our frustration.

Pork cheek, for instance, is stewed in a mole rojo with a beguiling undercurrent of chocolate.

The argument came to nothing and they stewed in silence, smushed together, until the next stop.

Normally stewed in with ham hocks, garlic, and onion, collard greens are a mainstay side dish to fried chicken.

I wish the tripe stewed in spicy tomato sauce, the way Romans do it, were available all the time.

Whitefish is stewed in spicy tomatoes and red peppers for a Sephardic dish called chraime, which is served with couscous.

Eggplant caponata is of Arabic origin, presumably, since it is stewed in oil, sweetened with sugar and spiked with vinegar.

Sweet, fresh crab is stewed in a garlicky curry sauce which you sop up with a side of flour-based dumplings.

Guests were fed rice, boiled eggs and chicken Adobo, a traditional Filipino dish of meat stewed in vinegar and soy sauce.

There are roti wraps called frankies, as well as salads and curries, like the chicken stewed in a tomato-tinged curry of unusual complexity.

As it stewed in the stagnant, acidic pool, minerals began to replace the soft tissue in the cranium, preserving it for millions of years.

If you are Northern Mexico, these fritters are stewed in a bright chile sauce made from dried red chiles and swimming with sliced, tender cactus.

Lane, meanwhile, stewed in the Ralph Retort Slack over a Teen Vogue article in which he discerned further evidence of a left-wing pedophilia plot.

My boss at the coffee shop I managed had fired me for the unexpected time off, and I stewed in my shame of being unemployed.

In any case, there is better chicken to seek out here, not just the home-style dokdoritang stewed in chile sauce but also the wings.

In hunkar begendi, chunks of it are stewed in tomatoes and peppers and ladled over an eggplant mash beaten to a memorable richness with cheese and milk.

Even so, Seattle reached a peak temperature of 94 degrees Fahrenheit, and Portland, unaccustomed to severe heat waves, stewed in a smoky, hazy 105-degree day on Aug. 3.

At L'Ami Jean, Stéphane Jégo goes a more traditional route, roasting the birds with thyme and garlic, or stewed in salmi, a mixture of giblets, wine and foie gras.

It looks harmless enough, but can produce powerful emotions, which are easier to understand once you know that the potatoes are stewed in duck fat and then deep-fried.

I grew up with another type of protest, where we were isolated in the middle of the city and the government surrounded us, so we stewed in our own juices.

Sweet-and-sour pork ribs with preserved plums were as sweet as if they'd been stewed in Dr Pepper, and a dusting of powdered sugar at the table didn't help.

For Lumaca, which means snail, he's a partner and the executive chef, serving a menu with hamachi crudo, calamari stewed in tomato sauce, linguine with bottarga, and branzino in parchment.

The oxtails and bok choi stewed in peanut sauce with an intense undercurrent of shrimp and anchovies is amazing whether this is your first encounter with kare-kare or your hundredth.

It is dishes like chicken poached with striped green squash and corn, the tomato-noodle soup called fideo, and gulf shrimp and cactus stewed in a mix of dried red chiles.

Rice is browned with meat — usually lamb or mutton — then stewed in a caldron called a kazan with onions, garlic and carrots, and spiced with cumin, coriander, barberries or raisins, marigold and pepper.

The second best wine on the list has a "medium weight with good acidity, so will pair well with game, meats stewed in red wine or hard cheeses like Comte," according to Day.

He left home at 13 to light up kitchen stoves and master poulet à l'Estragon (chicken stewed in white wine with tarragon and cream sauce) during his three-year apprenticeship at Grand Hôtel De L'Europe.

I stewed in my resentment, half trying to sleep, half trying to slow time down in a foolish and useless attempt to keep the icy solitude of that chlorinated water at bay for as long as possible.

Hot chocolate and bread, corn tortillas fresh off a comal, steaming white rice, and chicken legs that've stewed in black mole all day comprise the menu, prepared by a chef who cooks for the nearby village during special events.

And while Lucas stewed in silence, it was Kurtz' ability to communicate with the hostile London crew of Star Wars in 1976 — and to direct a second unit — that helped the shoestring-budget movie make it to the screen at all.

I never got to try the wild hare, though, stewed in red wine with a bit of chocolate and thickened with its own blood, a formula that students of very old-guard French cooking will recognize as lièvre à la royale.

"Don't be afraid when you see it on your plate," one hiker, Lena Bauer, said of the reward everyone knew was coming — curly kale stewed in pork fat or goose fat, and served up with bacon, sausages and steamed pearl potatoes.

They upended the Cubs in 1969, clashed with the Cardinals in the 1980s, stewed in the Braves' shadow in the late 1990s and early 2000s, and — after a runaway division crown in 2006 — crumbled down the stretch in pennant races with the Phillies.

Having failed to knock Obama from his perch of power and popularity, Trump stewed in muted rage at the 2011 White House Correspondents Dinner, where Obama mocked Trump's embrace of "birtherism" and made light of his accomplishments as a reality-television host.

Pork cheek was stewed in a mole rojo that has just enough chocolate to make you smile; the mole negro, in which marbled short ribs were cooked to extreme tenderness, was so balanced that no one ingredient ever seemed to be in the lead.

Over the course of the telecast where everyone — including a bunch of people of color — stewed in their awkward laughter about white privilege, only 5 of the 26 awards (Darren Criss, whose mother is Filipino, is included in this number) actually went to people of color.

The deciding contest, Game 23, was at Wrigley Field and when the Cubs won, beating Clayton Kershaw in the process, and their players and fans celebrated deliriously, the Dodgers stewed in the cramped visitors' clubhouse, unable to leave because of the raucous scene outside the ballpark.

Here's her pinakbet, vegetables stewed in fermented shrimp paste; her embutido, an egg-filled meatloaf; her pancit palabok, rice noodles tossed with a thick chicken gravy and topped with hardboiled eggs and poached shrimp; and good Lord, her empanadas, the ground-beef filling amped up with oyster sauce and sweetened with raisins.

The long-haul meals — a five-spice chicken with rice and green beans, scrambled eggs with bits of turkey and a side of seasoned potatoes — stewed in still more plastic, including individual bags for the rolls, miscellaneous containers for the attendant spreads and condiments, and disposable plastic sheaths that swaddled an assemblage of equally disposable plastic flatware.

It was flanked by ruffles of kale, a substitute for the cassava leaves she used back in Indonesia, stewed in coconut milk but still bringing a residual brightness; and blocks of fried tofu so engorged with sauce — a flare of long hot peppers, ginger and terasi (shrimp paste) — that when squeezed between the teeth, they rained it down onto the plate like clouds.

According to the Yorkshire Post (an office where I once spent a happy month watching the grey-faced reporters file in and out of a yellow-smeared glass-tank-come-smoking-chamber right in the middle of the newsroom), the beef for the 1928 pie was stewed in large boilers in the Ambulance Hall and the pastry made and rolled in the Salvation Army Citadel.

Larry Heard, Moodymann, Chez Damier, that's the gourmet pulled pork that Adam Richman used to eat by the stone on Man Vs Food, the kind of pulled pork that's stewed in its own juices for a week before bathing in sticky, sweet, dark, rich glaze—a glaze you or I would happily gulp pint after pint of—and sitting in a smoker for as long as it takes.

Diners torn between horror (the whole rabbit?!) and altruistic resignation (if I'm going to eat a rabbit, I should not waste any of it) were relieved to find only the edible parts, in three preparations: a dry roulade topped with "rabbit-bit vinaigrette"; moist meat stewed in a broth piquant with turnip, carrot, and parsley; and the "hind quarters" on the bone, delicate and savory, doused in an irresistible onion-mustard sauce.

Ty Song, a government agronomist, was sitting on a tarp in front of his mother-in-law's grave as his family prepared a host of offerings: the ubiquitous roast baby pig, a platter of jasmine buds, cans of beer and condensed milk, plump grapes and longan fruits, homemade noodles, pork and eggs stewed in palm sugar, a cage of live birds, and a three-story paper mansion with an Audi parked out front and a grinning butler popping out of the door.

In the United States, a trivia show is traveling to schools and libraries, and Dahl-themed treats are at a variety of sweets shops ("Hornets Stewed in Tar" at Flour Bakery in Boston; "James and the Giant Peach Pie" at Four & Twenty Blackbirds in Brooklyn, etc.) There are also a "Twits"-themed dinner ("potentially perilous pudding," anyone?) running all month in London; a new Oxford Roald Dahl Dictionary; and "Love From Boy," a collection of letters from Dahl to his mother.

The ripe fruits are bright orange yellow, which are sliced, dried and used in curries or stewed in plenty of sugar to be eaten.

In Southeast Asia, they are usually stewed in cloves and sugar, sometimes with apples. In China, they are cooked with fish. In Australia, they may be cooked as a vegetable, pickled, or made into jams. In Jamaica they are sometimes dried.

There are three types of music: Tecuanes, Tlatenquiza, and Cañeros. Cuisine includes greenmole of pepita (pipián) with tamales of cenizas, red turkey mole, cecina with cheese, cream, and green sauce with guaje; barbecue of kid and wild pigeons stewed in pipián or in green sauce.

Popular foods include green mole of pipianwith tamales of cenizas; red mole with turkey, cecina with cheese, cream and green sauce with guaje; goat barbecue kid meat and wild pigeons stewed in pipian or green sauce. There are also a wide variety of recipes based on onions.

Nowadays they remain as a seasonal delicacy, usually stewed in tomato sauce, although fishing the native crayfish is strictly forbidden since the species is nearly extinct. Instead of the native crayfish, it is common to fish Procambarus clarkii or Pacifastacus leniusculus, also present in most of the Spanish rivers.

Van Camp's is a brand of canned bean products currently owned by ConAgra Foods, Inc. Their products typically consist of beans stewed in a flavored sauce. Van Camp's has for some time been the second-best selling brand of baked beans in the United States, competing with Bush's Baked Beans.

Made from poultry or cow meat, it is called estofado de pollo when made with poultry and estofado de carne when it has cow meat. It is a dish that contains meat and chorizo or chicken, stewed in tomato sauce, and sometimes served with a side of boiled potatoes or pasta.

PDF version pato de cabidela, Macanese chili shrimps, minchi, and stir-fried curry crab. Other dishes include pig's ear and papaya salad, and rabbit stewed in wine, cinnamon and star anise. Tapas are also an integral part of Macanese cuisine. The most popular dessert is pastéis de nata (egg tarts).

Editorial Costa Rica. 2000. The fruit is stewed in salted water and peeled, the seed is removed, and it may be flavored with salt or honey. The texture both raw and cooked has been compared to a firm sweet potato, and the flavor to hominy, dry squash or roasted chestnut.Fog, L. .

Rafute is a pork rib dish in the Okinawan cuisine of the island of Okinawa, Japan. Rafute is skin-on pork rib stewed in soy sauce and brown sugar. It is traditionally considered to help with longevity.A surprising slice of Japan by Tom Downey June/ July 2013 AFAR page 38 Rafute was originally a form of Okinawan Royal Cuisine.

Kotlovina Kotlovina is a Croatian fried and stewed meat dish from Zagreb and the surrounding northwest Croatia. It is a popular seasonal food eaten during spring and summer. Pork chops and sausages are fried and then stewed in their own juice, wine and various spices. Common regional garnishes are onions, potatoes, tomatoes, bell peppers and paprika.

Malabar matthi curry, also known as fish curry, is an Indian dish. It consists of sardines semi-stewed in a Kerala-style curry with assorted vegetables, such as okra or onions. It is usually served with rice, naan, bread, or tapioca. The dish is most popular in Kerala and Sri Lanka where rice and fish are staple foods.

Kapampangan dishes that remain a challenge to other cultures include balo balo or burung bulig (mudfish fermented in rice) of Candaba, betute tugak (stuffed frogs) of Mexico and Magalang, adobung kamaru (mole crickets sautéed in vinegar and garlic), calderetang barag (spicy monitor lizard stew), kubang asu (sweet and spicy dog stew) of Macabebe and tidtad itik (duck stewed in blood) of Masantol.

Peranakan fish head curry Fish head curry (Malay and Indonesian: kari kepala ikan) is a dish in Indonesian, Malaysian and Singaporean cuisines with mixed Indian and Chinese origins. The head of a red snapper is stewed in a Kerala- style curry with assorted vegetables such as okra and eggplants. It is usually served with either rice or bread, or as a shared dish.

Various oden stewing in broth. Oden stewing at an Oden stall. is a type of nabemono (Japanese one-pot dishes), consisting of several ingredients such as boiled eggs, daikon, konjac, and processed fishcakes stewed in a light, soy- flavored dashi broth. Oden was originally what is now commonly called misodengaku or simply dengaku; konjac (konnyaku) or tofu was boiled and eaten with miso.

The food writer and chef Michael Smith used some of Rundell's recipes in his 1973 book Fine English Cookery, which re-worked historical recipes for modern times. The food writer Jane Grigson admired Rundell's work, and in her 1978 book Jane Grigson's Vegetable Book, referred to Rundell's writing, and included her recipe for red cabbage stewed in the English manner.

They are also widely known in Veracruz, Oaxaca, the mountainous areas of Guerrero, Guanajuato, Puebla, Morelos, and Edomex. When consumed as snacks (botanas), they are uniquely fried with olive oil or toasted on a comal, usually with salt, lemon, and hot sauce, and traditionally accompany the Pox. They are also fried in tacos. In Maya regions, they are stewed in chilmole.

Chicken fricassee has been described as "a standard old-fashioned American dish". It was one of Abraham Lincoln's favorite dishes. A 1734 American recipe by Mrs. John Burroughs calls for birds seasoned with nutmeg, parsley, onion and mace, dredged in flour and browned in butter, then stewed in the pan with gravy, egg yolks, wine and nutmeg to make a sauce with the consistency of thickened cream.

A number of origins of the name have been suggested. Roughan means "clarified butter" or "oil" in Persian and Urdu, while juš (alternatively romanised josh) means to "stew" or "braise"From Bonbon to Cha- cha: The Oxford Dictionary of Foreign Words and Phrases, Oxford:OUP, 2009, p.297 and ultimately derives from the verb jušidan meaning "to boil". Rogan josh, by this definition, may mean "stewed in ghee".

In Afghanistan, iftar usually includes the traditional dates, shorwa (soup), kebabs, du piyaza (meat stewed in an onion-based sauce), manto (seasoned, minced meat wrapped in pasta), kabuli palaw (rice with lentils, raisins, carrots, and lamb), shorm beray, bolani (fried or baked flat bread with a vegetable filling), and rice, as well as other dishes. Afghans also have an extensive range of sweet dishes and desserts.

Duck in tucupi This dish is made of duck, tucupi and jambu (typical herb from North region of Brazil). The tucupi is a yellow broth extracted from cassava and that’s why it needs to be stewed during a week. Duck, after baked, is cut into pieces and stewed in tucupi where it soaks for some time. Jambu is boiled in water with salt, drained and put on the duck.

A chipotle (, ; ), or chilpotle, is a smoke-dried ripe jalapeño chili pepper used for seasoning. It is a chili used primarily in Mexican and Mexican- inspired cuisines, such as Tex-Mex and Southwestern dishes. It comes in different forms, such as chipotles en adobo (stewed in adobo sauce). A chipotle's heat is similar to that of the Espelette pepper, jalapeño, Guajillo chili, Hungarian wax pepper, Anaheim pepper and Tabasco sauce.

Baked carp In the region of Forchheim and Bad Windsheim the mirror carp is a native. It is traditionally cut lengthwise and baked of served blue which means that it is stewed in vinegar or beer stock. The baked roe of the fish is considered a delicacy and known under the name "Ingreisch" which means innards. As this is a very famous dish one should preorder it in most restaurants.

Sekba or sometimes called bektim is a Chinese Indonesian pork offals stewed in mild soy sauce-based soup. The stew tastes mildly sweet and salty, made from soy sauce, garlic, and Chinese herbs. It is a popular fare street food in Indonesian Chinatowns, such as Gloria alley, Glodok Chinatown in Jakarta, Indonesia. As a street food fare, customer might choose the type of pork offals in their dish, and they will be charged accordingly.

The word toast comes from the Latin torrere 'to burn'. The first reference to toast in print is in a recipe for Oyle Soppys (flavoured onions stewed in a gallon of stale beer and a pint of oil) from 1430. In the 1400s and 1500s, toast was discarded or eaten after it was used as a flavoring for drinks. In the 1600s, toast was still thought of as something to be put into drinks.

Sliced kimchi is put into a pot with the meat of choice and other typical ingredients such as tofu, sliced spring onions, and garlic. They are stewed in water or anchovy (myeolchi) stock. The stew is seasoned with fermented bean paste (doenjang) or fermented red pepper paste (gochujang). Like many other Korean dishes, kimchi jjigae is usually eaten communally from the center of the table if more than two people are served.

It is seasoned with cinnamon, nutmeg, and black pepper and garnished with pine nuts.Coda alla Vaccinara (Oxtail Stewed in Tomato Sauce) Coda is usually prepared to taste sweet-and-sour, usually using raisins, or sometimes candied fruit or a small amount of grated bittersweet chocolate. Coda is generally prepared in advance and reheated. Leftovers can be used as a sauce for rigatoni,Coda alla vaccinara which is then named rigatoni al sugo di coda.

Oil down is the national dish of Grenada, the "Spice Isle" in the Windward Islands of the Lesser Antilles within the West Indies in the Caribbean Sea. Ken Albala, Food Cultures of the World Encyclopedia: Four Volumes, ABC-CLIO, 1400 pages, 2011. Oil down is a stew of breadfruit, salted meat, chicken, dumplings, callaloo, and other vegetables, all stewed in coconut milk, herbs, and spices to make a hearty and flavorful one-pot meal.Jeanne Jacob, Michael Ashkenazi.

Pinangat na isda, also called pangat na isda, is a Filipino dish from Southern Luzon consisting of fish and tomatoes stewed in a broth soured with fruits like calamansi, bilimbi, tamarind, or santol. It can also be used to cook shrimp. It is similar to sinigang, but it is not as tart. Pinangat na isda may also sometimes be referred to as paksiw, a related but different dish which primarily uses vinegar to sour the broth.

In mainland China, planting of eggplant (as an open field vegetable) is done by plastic mulching and inter cropping with trellised cucurbit crops. Vine shades protect the crop during summer; however inter cropping is now less popular due to labor shortage. Small quantities of eggplant are cubed and stewed in tomato sauce and then canned, but the majority of the crop is sold in the open market. Eggplant appetizers are also made with onions and other vegetables.

Gopchang (Hangul: ) can refer to the small intestines of cattle (or big intestines of pig) or to a gui (grilled dish) made of the small intestines. The latter is also called gopchang-gui (; "grilled intestines"). The tube- shaped offal is chewy with rich elastic fibers. In Korean cuisine, it is stewed in a hot pot (gopchang-jeongol, 곱창전골), grilled over a barbecue (gopchang-gui), boiled in soup with other intestines (naejang-tang), or made into a sausage (sundae).

Ragout fin (French for fine ragout) is a time-consuming entrée. Its origin in France is not confirmed, and it appears to have been created by Huguenot immigrants in Berlin. A similar dish is in East Germany known as Würzfleisch, which uses pork or chicken instead of veal. The main essence of Ragout fin consists of veal, sweetbread, calf brain, tongue and bone marrow, chicken breast and fish, everything boiled either in a vinegar stock or diced and stewed in butter.

The process for making the paste is similar to that used to make smooth red bean paste. First, the dried seeds are stewed in water until soft and then mashed into a fine paste. The paste is then watered down to a thin slurry and passed through a sieve and into cheesecloth, with which it is squeezed dry. This produces a fine crumbly paste, which is then mixed with sugar or other sweeteners and often oil to produce a smooth, sweet paste.

Meats such as beef, water buffalo, lamb, or goat can be marinated with the mixture of spices and coconut sugar and fried to make the empal gepuk sweet fried meat, sprinkled with fried shallots. Beef and potato sometimes are stewed in sweet soy sauce and spices as semur daging. Cow liver and jengkol stinky bean also can be made as semur as well. Goat and lamb meat also can be made as satay in Sundanese style, such as sate maranggi.

Xuzhou cuisine is closely related to Shandong cuisine's Jinan-style. Xuzhou's most well known foods include bǎzi ròu (pork belly, and other items stewed in a thick broth), sha tang (13px), and various dog meat dishes. Another one of Xuzhou's famous dishes is di guo () style cooking which places ingredients with a spicy sauce in a deep black skillet and cooks little pieces of flatbread on the side or top. Common staples of di guo style cooking include chicken, fish, lamb, pork rib and eggplant.

47 This plant is sometimes used as a spice. Although called "curry plant" and smelling like curry powder, it is not related with this mixture of spices, nor with the curry tree (Murraya koenigii), and is not used as masala for curry dishes either. Rather, it has a resinous, somewhat bitter aroma reminiscent of sage or wormwood and its young shoots and leaves are often used stewed in Mediterranean meat, fish or vegetable dishes until they have imparted their flavour, and removed before serving.

Maniçoba is an Amazonian dish from Brazil made with pieces of meat, sausage, manioc, and chicória leaves. Amazonian cuisine includes many freshwater fish such as peixe nobre (noble fish), the pirarucu (the world's largest freshwater fish), and tambaqui. Smaller fishes such as surubim, curimatã, jaraqui, acari and tucunaré are also eaten, often grilled or sometimes fried. Served in a tomato sauce, the dishes are known as escabeche; they can also be prepared in coconut milk or stewed in tucupi (a sauce made with fermented manioc juices).

English fricassees were usually thickened with egg yolks, while Italian fricassea used a mixture of lemon and egg yolks. By the 18th century the egg yolks had started to be replaced by flour in English and American cuisines. In Martha Washington's recipe for chicken fricassee, the chicken was stewed in gravy, then a sauce was made with cream and egg yolks. The early 19th-century cookery book A New System of Domestic Cookery by Maria Rundell says white sauce can be used for fricassee of "Fowls, Rabbits, White Meat Fish, of Vegetables".

What Dominicans tend to eat depends highly on where they live: whether near the sea or in the interior mountains. In either case, most Dominican meat dishes tend to involve pork, as pigs are farmed quite heavily on the island. Meat dishes tend to be very well cooked or even stewed in Dominican restaurants, a tradition stemming from the lesser availability of refrigeration on the island. Seaside Dominican fishing villages will have great varieties of seafood, the most common being shrimp, marlin, mahi-mahi or dorado, and lobster.

Andean Indians prepared their potatoes in a variety of ways, such as mashed, baked, boiled, and stewed in ways similar to modern methods. The Andean Indians also prepared a dish called papas secas, which was a process that involved boiling, peeling, and chopping. These potatoes were then fermented in order to create toqosh: and ground to a pulp, soaked, and filtered into a starch referred to as almidón de papa. However, the cash crop of the Andean people was chuño: created by letting potatoes freeze overnight, then allowing them to thaw in the morning.

The intestines are cleaned and skinned, but the chyme is left inside. Then the intestine is cut in pieces 20–25 cm long, which are bound together with white thread, forming rings. When cooked, the combination of heat and the enzyme rennet in the intestines coagulates the chyme and creates a sort of thick, creamy, cheese- like sauce. These rings can be served simply seasoned and grilled (pajata arrosto) or in the traditional Roman dish in which pajata is stewed in a typical tomato sauce and served with rigatoni.

In Odisha, India, they are used to make a variety of dishes, especially a sour dish - ଝୁଡ଼ୁଙ୍ଗ ବେସର [judunga besara] cooking along with mustard sauce and lime. They are also used in stir-fries in Chinese cuisine and Kerala cuisine. In the Philippines, they are widely eaten stir-fried with soy sauce, garlic, and hot pepper and in an all-vegetable dish called utan, or are stewed in bagoong-based dishes such as pinakbet and dinengdeng. Other Filipino dishes that have yardlong beans as ingredients are sinigang and kare-kare.

It is known for its muddy flavor and boniness, hence, it is not commonly eaten by locals except when stewed. In the past, it was considered a subspecies of the common (or European) carp, often under the scientific name C. carpio haematopterus (a synonym), but the two differ in geneticsZhou, J., Wu, Q., Wang, Z. and Ye, Y. (2004). Molecular Phylogenetics of Three Subspecies of Common carp Cyprinus Carpio, based on sequence analysis of cytochrome b and control region of mtDNA. Journal of Zoological Systematics and Evolutionary Research 42(4): 266–269.

Chicken curry is a dish originating from the Indian subcontinent. It is common in the Indian subcontinent, Southeast Asia, and Great Britain, as well as in the Caribbean (where it is usually referred to as curry chicken). A typical curry from the Indian subcontinent consists of chicken stewed in an onion- and tomato-based sauce, flavoured with ginger, garlic, tomato puree, chilli peppers and a variety of spices, often including turmeric, cumin, coriander, cinnamon, and cardamom. Outside South Asia, curry chicken is often made with a pre-made spice mixture known as curry powder.

Legal opium production is allowed under the United Nations Single Convention on Narcotic Drugs and other international drug treaties, subject to strict supervision by the law enforcement agencies of individual countries. The leading legal production method is the Gregory process, whereby the entire poppy, excluding roots and leaves, is mashed and stewed in dilute acid solutions. The alkaloids are then recovered via acid-base extraction and purified. This process was developed in the UK during World War II, when wartime shortages of many essential drugs encouraged innovation in pharmaceutical processing.

According to Pliny (Natural History 11.186), before 274 BC the heart was not included among the exta. The exta were exposed for litatio (divine approval) as part of Roman liturgy, but were "read" in the context of the disciplina Etrusca. As a product of Roman sacrifice, the exta and blood are reserved for the gods, while the meat (viscera) is shared among human beings in a communal meal. The exta of bovine victims were usually stewed in a pot (olla or aula), while those of sheep or pigs were grilled on skewers.

Strawberry varenye (murabba) A conserve, or whole fruit jam, is a preserve made of fruit stewed in sugar. Traditional whole fruit preserves are particularly popular in Eastern Europe (Russia, Ukraine, Belarus) where they are called varenye, the Baltic region where they are known by a native name in each of the countries (, , , ), as well as in many regions of Western, Central and Southern Asia, where they are referred to as murabba. In Southeast Europe, another version called slatko is made. It is common to offer a spoonful to guests, along with a glass of water.

Beef Pares, or Pares as it is commonly known, is a meal that consist of beef asado (beef stewed in a sweet-soy sauce), garlic fried rice and a bowl of beef broth soup. The soup may originate from the broth in which the meat is simmered in until tender before being seasoned with the sweet-soy sauce but it can also be prepared separately and be made with beef bouillon cubes instead. This soup is usually made and seasoned with onion, garlic, peppercorns, chives, and onion leeks. Some cooks also add bay leaves to this broth to improve the flavor.

As a product of Roman sacrifice, the exta and blood are reserved for the gods, while the meat (viscera) is shared among human beings in a communal meal. The exta of bovine victims were usually stewed in a pot (olla or aula), while those of sheep or pigs were grilled on skewers. When the deity's portion was cooked, it was sprinkled with mola salsa (ritually prepared salted flour) and wine, then placed in the fire on the altar for the offering; the technical verb for this action was porricere.Robert Schilling, "The Roman Religion", in Historia Religionum: Religions of the Past (Brill, 1969), vol.

Saksang or sa-sang is a savory, spicy Indonesian dish from the Batak people. It is made from minced pork or dog meat (or, more rarely, water buffalo meat) stewed in its blood, coconut milk and spices; including kaffir lime and bay leaves, coriander, shallot, garlic, chili pepper and Thai pepper, lemongrass, ginger, galangal, turmeric and andaliman (the fruit of a native shrub similar to Sichuan pepper). Although saksang is widely consumed and familiar within Batak tribes traditions, it is more often associated with Batak Toba. Saksang has special significance to the Bataks, as it is an obligatory dish in Batak marriage celebrations.

Traditionally, nasi lemak is served with a hot spicy sauce (sambal), and usually includes various garnishes, including fresh cucumber slices, small fried anchovies (ikan bilis), roasted peanuts, and hard-boiled or fried egg. As a more substantial meal, nasi lemak may also be served with an additional protein dish such as ayam goreng (fried chicken), sambal sotong (cuttlefish in chili), small fried fish, cockles, and on special occasions rendang daging (beef stewed in coconut milk and spices). Other accompaniments include stir fried water convolvulus (kangkong), and spicy pickled vegetables salad acar. Traditionally most of these accompaniments are spicy in nature.

Other than shopping, Glodok is a spot to buy Chinese food, traditional Chinese medicine and cheap electronic goods. Gang Gloria is a famous place for a wide array of dishes, including gado-gado (mixed vegetables served with peanut sauce), soto betawi (beef cooked in coconut milk), ketupat sayur (rice cakes served with coconut milk and vegetables), sek ba (pork offal stewed in soy sauce) and more. Established in 1927, the legendary Kopi Es Tak Kie coffee shop specializes in iced coffee. Rujak Shanghai Encim (boiled cuttlefish, radish, cucumber, and water spinach with red sauce and peanut sprinkle) this fresh salad was established around 1950s.

Bustrengo Sweets include a cake known as Torta Tre Monti ("Cake of the Three Mountains/Towers"), based on The Three Towers of San Marino and similar to a layered wafer cake covered in chocolate; Torta Titano, a layered dessert made with biscuit, hazelnuts, chocolate, cream and coffee, also inspired by San Marino's central mountain, Monte Titano; Bustrengo, a traditional Christmas cake made with honey, nuts and dried fruit; Verretta, a dessert made of hazelnuts, praline and chocolate wafers; Cacciatello, a dessert made with milk, sugar and eggs, similar to Crème caramel; and zuppa di ciliegie, cherries stewed in sweetened red wine and served on white bread.

Roger was discovered in 1996 in a medieval alchemist's lab beneath the ruins of Czege Castle, Romania by BPRD agents Liz Sherman, Bud Waller, and Sidney Leach during the Wake the Devil affair. Waller explained that a homunculus is created from blood and herbs, stewed in a jar, and then incubated in horse manure. Although lifeless upon discovery, the as- yet nameless Roger was activated when Liz touched the socket on his chest, absorbing her pyrokinesis as she was subconsciously looking to rid herself of it. As Liz enters a coma, Roger springs to life in a violent rage, killing Waller before fleeing the castle into the countryside.

The young, slender fruits, commonly known as "drumsticks", are prepared as a culinary vegetable, often cut into shorter lengths and stewed in curries and soups. The taste is described as reminiscent of asparagus, with a hint of green beans, though sweeter, from the immature seeds contained inside. In India and Bangladesh, drumstick curries are commonly prepared by boiling immature pods to the desired level of tenderness in a mixture of coconut milk and spices (such as poppy or mustard seeds). The fruit is a common ingredient in dals and lentil soups, such as drumstick dal and sambar, where it is pulped first, then simmered with other vegetables and spices like turmeric and cumin.

Nasi ambeng or Nasi ambang is an Indonesian fragrant rice dish that consists of - but is not limited to \- steamed white rice, chicken curry or chicken stewed in soy sauce, beef or chicken rendang, sambal goreng (lit. fried sambal; a mildly spicy stir-fried stew commonly made with firm tofu, tempeh, and long beans) urap, bergedel, and serunding. It is a popular Javanese cuisine, especially within the Javanese-Malay communities in Singapore and the Malaysian states of Johor and Selangor where they also added fried noodles as additional condiments. Nasi ambeng is often served communal dining-style on a platter to be shared among four to five people; especially during festive and/or special occasions such as a kenduri.

It is especially popular during Thailand's cool season. Thai congee is prepared similarly to Lao congee. Plain rice congee, known as khao tom kui (), is served at specialty restaurants, which serve a multitude of side dishes to go with it, such as yam kun chiang (a Thai salad made with sliced dried Chinese sausages), mu phalo (pork stewed in soy sauce and five-spice powder), and mu nam liap (minced pork fried with chopped Chinese olives). For notable chok eateries in Bangkok viz Bang Rak on Charoen Krung, which is the Bib Gourmand from Michelin Guidebook, and Talat Noi in Chinatown beside Wat Traimit near Hua Lamphong, with Chok Chai neighbourhood in Lat Phrao, for sale here 24 hours and has many franchise in various places.

A plate of raw vegetables and herbs, together with nam phrik kapi, is often served as a complimentary dish at southern Thai eateries. In most Thai restaurants, diners will have access to a selection of Thai sauces (nam chim) and condiments, either brought to the table by wait staff or present at the table in small containers. These may include: phrik nam pla/nam pla phrik (fish sauce, lime juice, chopped chilies and garlic), dried chili flakes, sweet chili sauce, sliced chili peppers in rice vinegar, Sriracha sauce, and even sugar. With certain dishes, such as khao kha mu (pork trotter stewed in soy sauce and served with rice), whole Thai peppers and raw garlic are served in addition to the sour chili sauce.

Frontispiece from the 1825 edition of The Experienced English Housekeeper For the first edition of The Experienced English Housekeeper, Raffald had tested all the recipes herself; for the second edition in 1771, she added 100 recipes, some of which she had bought and not tested, but, she informed her readers, she had "weighed them the best I could". Colquhoun considers that the recipes Raffald wrote were those that appealed to Middle England, including "shredded calves' feet, hot chicken pies and carrot puddings, poached eggs on toast, macaroni with parmesan, and lettuce stewed in mint and gravy".; recipes cited respectively. Raffald was, Colquhoun writes, typical of her time, as she did not want to use garlic, preferred to eat crisp vegetables, and used grated horseradish and cayenne pepper—the last of these Colquhoun describes as "the taste of Empire".

St. Louis-style barbecue favors a heavy emphasis on a sticky sweet barbecue sauce. Its standbys include the pork steak, a cut taken from the shoulder of the pig, grilled, and then slowly stewed in a pan over charcoal, crispy snoots, a cut from the cheek and nose of the pig that is fried up like cracklin and eaten dipped in sauce, pork spare ribs, and a mix of either beer boiled bratwurst or grilled Italian derived sausage, flavored with fennel. Dessert is usually something like gooey butter cake, invented in the city in the 1930s. Kansas City-style barbecue uses several different kinds of meat, more than most styles of American barbecue- turkey, mutton, pork, and beef just to name a few- but is distinct from St. Louis in that the barbecue sauce adds molasses in with the typical tomato based recipe and typically has a more tart taste.

Receipt To make a Currey the Indian Way from The Art of Cookery by Hannah Glasse, 1758, page 101 Curry was created by the arrival of the British in India in the seventeenth century, beginning as bowls of spicy sauce used, Lizzie Collingham writes, to add "bite to the rather bland flavours of boiled and roasted meats." The 1758 edition of Hannah Glasse's The Art of Cookery contains what Clarissa Dickson Wright calls a "famous recipe" which describes how "To make a currey the Indian way"; it flavours chicken with onions fried in butter, the chicken being fried with turmeric, ginger and ground pepper, and stewed in its own stock with cream and lemon juice. Dickson Wright comments that she was "a bit sceptical" of this recipe, as it had few of the expected spices, but was "pleasantly surprised by the end result" which had "a very good and interesting flavour". The process of adapting Indian cooking continued for centuries.

Melanie McFarland from Seattle Post-Intelligencer described Ana Lucia as "one of the most intensely hated characters on television [in the] fall [of 2005]", due to her being "hostile" and a "bully". She added Ana Lucia murdering Shannon, "the least deserving of sympathy of all the previously known survivors", made fans hate Ana Lucia even more. McFarland found this makes "the creation of her character, and Rodriguez's hire, strokes of brilliant writing and casting on the part of Lost producers J.J. Abrams and Damon Lindelof", and described her as a "hero stewed in pathos". Anna Johns from TV Squad was unhappy at the prospect of Ana Lucia's death, feeling Ana Lucia was important because she was a "love to hate" character, she disrupted the Jack- Kate-Sawyer love triangle, and created conflicts, which make the show interesting. Amy Amatangelo from Zap2it admitted she "enjoyed kind of loathing Ana Lucia".Amatangelo, Amy, (April 15, 2006) "TV Gal Gets 'Lost' in Thought ", Zap2it.

Clam cakes, a savory fritter based on chopped clams, are a specialty of Rhode Island. Farther inland, brook trout, largemouth bass, and herring are sought after, especially in the rivers and icy finger lakes in upper New England where New Englanders will fly fish for them in summertime. Meat is present though not as prominent, and typically is either stewed in dishes like Yankee pot roast and New England boiled dinner or braised, as in a picnic ham; these dishes suit the weather better as summers are humid and hot but winters are raw and cold, getting below 0 °C for most of the winter and only just above it by March. The roasting of whole turkeys began here as a centerpiece for large American banquets, and like all other East Coast tribes, the Native American tribes of New England prized wild turkeys as a source of sustenance and later Anglophone settlers were enamored of cooking them using methods they knew from Europe: often that meant trussing the bird and spinning it on a string or spit roasting.