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Sorullos
Sorullos are a fried cornmeal-based dish that is a staple of the Puerto Rican cuisine. Sorullos are served as a side dish or as appetizers (commonly known by the diminutive form sorullitos), and are sometimes stuffed with cheese. They can be served with mayoketchup, coffee or dusted in confectioners' sugar. Description Sorullo are made of a mix of steamed water or milk, sugar, salt, butter, and cornmeal; formed as sticks or logs, then fried. Alternatively, it can be shaped as a disk instead; in this case they are called "tortitas de maíz"(corn fritters). The flavor is usually lightly sweet but can also be savory. Sorullos are best served hot, and the texture is crisp on the outside and dense and soft in the inside. Varieties "Sorullos de guayaba y queso" are filled with guava and cream cheese or queso blanco. Sorullos can also be stuffed with cheese. American cheese slices, Edam cheese (known as queso de bola), cheddar cheese (known as queso de papa), and mozzarella are th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Puerto Rican Cuisine
Puerto Rican cuisine has its roots in the cooking traditions and practices of Europe (mostly Spain), Africa and the native Taínos. History Puerto Rican cuisine has been influenced by an array of cultures including Taino Arawak, Spanish, and African. Although Puerto Rican cooking is somewhat similar to both Spanish and other Latin American cuisine, it reflects a unique blend of influences, using indigenous seasonings and ingredients. Locals call their cuisine ''cocina criolla''. By the end of the nineteenth century, the traditional Puerto Rican cuisine was well established. By 1848 the first restaurant, La Mallorquina, opened in Old San Juan. ''El Cocinero Puerto-Riqueño o Formulario'', the island's first cookbook, was published in 1849. Taíno influence ''See: Native American cuisine'' From the diet of the Taíno (culturally related with the Maya and Carib peoples of Central America and the Caribbean) and Arawak people come many tropical roots and tubers (collectively ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Stuffed Dishes
This is a list of stuffed dishes, comprising dishes and foods that are prepared with various fillings and stuffings. Some dishes are not actually stuffed; the added ingredients are simply spread atop the base food, as one cannot truly stuff an oyster or a mussel or a pizza. Stuffed dishes * A-gei * Apam balik * Arancini * Arem-arem * Badrijani * Bakpia Pathok * Ballotine * Bánh bao * Bánh chưng * Bánh lá * Bánh tét * Bánh xèo * Barbajuan * Bhendi fry * Bichak * Blini * Bolani * Boliche * Börek * Botillo * Cachopo * Carimañola * Carpetbag steak * Chả giò * Chatti pathiri * Chaudin – a meat dish from southern Louisiana, it is a sausage-like variant made from ingredients such as spices, pork, rice and vegetables that are sewn up in a pig's stomach, which is then cooked. The dish is sometimes smoked. * Chebureki * Chicken Kiev * Chile relleno * Chiles en nogada * Cordon bleu * Crappit heid – a traditional Scots fish course, consisting of a boil ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Maize Dishes
This is a list of maize dishes, in which maize (corn) is used as a primary ingredient. Additionally, some foods and beverages that are prepared with maize are listed. Ingredients Corn can be Food processing, processed into an intermediate form to be cooked further. These processes include drying, Mill (grinding), milling, and nixtamalization. * * * * * ** ** ** * * * Foods Soups, stews, and porridge Corn, in the form of cornmeal or kernels of fresh sweet corn, can be boiled or stewed. * * * * * * * * * * * * * * * * * * * * * *Ogi - Fermentation (food), Fermented cereal pudding from Nigeria, typically made from maize, sorghum, or millet * * Patasca - Peruvian hominy and meat soup * * * * * * File:Creamed corn.jpg, Creamed corn is a soup or sauce made by pulping the corn kernels and collecting the milky residue from the corn. File:Gritsonly.jpg, Grits is a ground-corn food of Indigenous peoples of the Americas, Native American origin, tha ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ponce, Puerto Rico
Ponce (, , , ) is both a city and a municipality on the southern coast of Puerto Rico. The city is the seat of the municipal government. Ponce, Puerto Rico's most populated city outside the San Juan metropolitan area, was founded on 12 August 1692Some publications/reporters have erroneously stated Ponce's date of founding as 12 December 1692 (see, for example, Jose Fernandez-Colon, The Associated Press, at "Noticias Online" on 24 January 2009, a''Noticias Puerto Rico.''Accessed 23 March 2019.) Another incorrect date sometimes found is 12 September 1692 (See, for example, Jorge L. Perez (El Nuevo Dia) and Jorge Figueroa (Ponce Municipal Historian), a''Historic Buildings and Structures in Ponce, Puerto Rico.'' at the text accompanying Drawing #20, titled "Tumba de los Bomberos". Puerto Rico Historic Buildings Drawings Society. 2019. Accessed 4 February 2019. See als''Mapa de Municipios y Barrios: Ponce, Memoria Numero 27.'' Gobierno del Estado Libre Asociado de Puerto Rico. Junta d ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Manchego
Manchego (officially es, queso manchego, ) is a cheese made in the La Mancha region of Spain from the milk of sheep of the Manchega breed. It is aged between 60 days and 2 years. Manchego has a firm and compact consistency and a buttery texture, often containing small, unevenly distributed air pockets. The colour of the cheese varies from white to ivory-yellow, and the inedible rind from yellow to brownish-beige. The cheese has a distinctive flavour, well developed but not too strong, creamy with a slight piquancy, and leaves an aftertaste that is characteristic of sheep's milk. The designation is protected under Spain's denominación de origen regulatory classification system, and the cheese has been granted Protected Designation of Origin (PDO) status by the European Union. PDO requirements A must satisfy these requirements: * It must be produced within designated parts of the provinces of Albacete, Ciudad Real, Cuenca, and Toledo, all in the La Mancha region. * It can ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Deep Fried Foods
Deep or The Deep may refer to: Places United States * Deep Creek (Appomattox River tributary), Virginia * Deep Creek (Great Salt Lake), Idaho and Utah * Deep Creek (Mahantango Creek tributary), Pennsylvania * Deep Creek (Mojave River tributary), California * Deep Creek (Pine Creek tributary), Pennsylvania * Deep Creek (Soque River tributary), Georgia * Deep Creek (Texas), a tributary of the Colorado River * Deep Creek (Washington), a tributary of the Spokane River * Deep River (Indiana), a tributary of the Little Calumet River * Deep River (Iowa), a minor tributary of the English River * Deep River (North Carolina) * Deep River (Washington), a minor tributary of the Columbia River * Deep Voll Brook, New Jersey, also known as Deep Brook Elsewhere * Deep Creek (Bahamas) * Deep Creek (Melbourne, Victoria), Australia, a tributary of the Maribyrnong River * Deep River (Western Australia) People * Deep (given name) * Deep (rapper), Punjabi rapper from Houston, Texas * Ravi Deep (b ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Latin American Cuisine
Latin American cuisine is the typical foods, beverages, and cooking styles common to many of the countries and cultures in Latin America. Latin America is a highly diverse area of land whose nations have varying cuisines. Some items typical of Latin American cuisine include maize-based dishes arepas, pupusas, tacos, tamales, tortillas and various salsas and other condiments (guacamole, pico de gallo, mole, chimichurri, chili, aji, pebre). Sofrito, a culinary term that originally referred to a specific combination of sautéed or braised aromatics, exists in Latin American cuisine. It refers to a sauce of tomatoes, roasted bell peppers, garlic, onions and herbs. Rice and beans are also staples in Latin American cuisine. Latin American beverages are just as distinct as their foods. Some of the beverages can even date back to the times of the Native Americans. Some popular beverages include coffee, mate, hibiscus tea, horchata, chicha, atole, cacao and aguas frescas. Desserts i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hushpuppy
A hush puppy (or hushpuppy) is a small, savory, deep-fried round ball made from cornmeal-based batter. Hushpuppies are frequently served as a side dish with seafood and other deep-fried foods. History The use of ground maize (corn) in cooking originated with Native Americans, who first cultivated the crop. Cherokee, Chickasaw, Choctaw, Creek, and Seminole cooking introduced one of its main staples into Southern cuisine: corn, either ground into meal or limed with an alkaline salt to make hominy, in a Native American technology known as nixtamalization. Cornbread was popular during the American Civil War because it was inexpensive and could be made in many different shapes and sizes. It could be fashioned into high-rising, fluffy loaves or simply fried for a quick meal.To a far greater degree than anyone realizes, several of the most important food dishes that the Southeastern Indians live on today is the "soul food" eaten by both black and white Southerners. ... Indian boile ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fry Sauce
Fry sauce is a condiment often served with French fries or tostones (twice-fried plantain slices) in many places in the world. It is usually a combination of one part tomato ketchup and two parts mayonnaise. Historically, the Argentinian salsa golf is most likely the first ketchup and mayonnaise sauce, having been invented in the 1920s by Luis Leloir. In the United States Although sauce composed of a mixture of equal parts ketchup and mayonnaise appears in a New Orleans cookbook published in 1900, fry sauce was popularized in Utah. It may have first appeared there in 1955 at Stan's Drive-In, which was then a franchise of Arctic Circle. Another possible origin for fry sauce was the "pink sauce" served in 1941 at Don Carlos Barbecue in Salt Lake City. In his essay on Utah fry sauce, Michael P. Christensen noted that fry sauce "functions as a cultural identifier for Utahns." The Arctic Circle chain still serves fry sauce in its western United States restaurants. In April 2018, Hei ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Montebello Queso
Montebello may refer to: Places Australasia * Montebello Islands, Australia Europe * Montebello della Battaglia, Pavia, Italy * Montebello Vicentino, Vicenza, Italy * Montebello di Bertona, Abruzzo, Pescara, Italy * Montebello Ionico, Calabria, Reggio Calabria, Italy * Montebello sul Sangro, Abruzzo, Chieti, Italy * Montebello, Norway, a neighborhood in the borough of Ullern in Oslo ** Montebello (station) Americas * Montebello, California, United States ** Montebello/Commerce station, a Metrolink train station * Montebello, Quebec, Canada ** Montebello station (Quebec) * Montebello, Antioquia, Colombia * Montebello Lakes National Park, Mexico * Coldstream-Homestead-Montebello, Baltimore, a neighborhood of Baltimore, United States * Montebello, New York, United States * Montebello, Virginia, United States * Montebello (Charlottesville, Virginia), a historic home * Montebello Creek, a tributary of Stevens Creek in Santa Clara County, California * Montebello, Nova Scotia, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Parmesan
Parmesan ( it, Parmigiano Reggiano; ) is an Italian hard, granular cheese produced from cows’ milk and aged at least 12 months. It is named after two of the areas which produce it, the provinces of Parma and Reggio Emilia (''Parmigiano'' is the Italian adjective for Parma and ''Reggiano'' that for Reggio Emilia). In addition to Reggio Emilia and Parma, it is also produced in the part of Bologna west of the River Reno and in Modena (all of the above being located in the Emilia-Romagna region), as well as in the part of Mantua (Lombardy) which is on the south bank of the River Po. Both "Parmigiano Reggiano" and "Parmesan" are protected designations of origin (PDO) for cheeses produced in these provinces under Italian and European law. Outside the EU, the name "Parmesan" can legally be used for similar cheeses, with only the full Italian name unambiguously referring to PDO ''Parmigiano Reggiano''. It has been called the " King of Cheeses". Parmigiano Reggiano Production ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mozzarella
Mozzarella (, ; nap, muzzarella ) is a southern Italian cheese traditionally made from Italian buffalo's milk by the pasta filata method. Fresh mozzarella is generally white but when seasoned it turns to a light yellow depending on the animal's diet. Due to its high moisture content, it is traditionally served the day after it is made but can be kept in brine for up to a week or longer when sold in vacuum-sealed packages. Low-moisture mozzarella can be kept refrigerated for up to a month, though some shredded low-moisture mozzarella is sold with a shelf life of up to six months. Mozzarella is used for most types of pizza and several pasta dishes or served with sliced tomatoes and basil in Caprese salad. Etymology ''Mozzarella'', derived from the Southern Italian dialects spoken in Apulia, Calabria, Campania, Abruzzo, Molise, Basilicata, Lazio, and Marche, is the diminutive form of ("cut"), or ("to cut off") derived from the method of working. The term is first ment ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
_from_Ponce%2C_Puerto_Rico_(IMG_3046).jpg "Click for more on -> Hushpuppy")
