|
Vinagrete
Vinagrete, or molho campanha is a typical Brazilian condiment made of chopped tomato, chopped onion, olive oil, vinegar, either parsley or sweet peppers, and salt. It usually accompanies salads, grilled meat, feijoada, pastel and roasted chicken. It's similar to pebre and pico de gallo, spicy Chilean and Mexican condiments with similar ingredients, salsa criolla and llajwa. Argentina In Argentina, ''salsa portuguesa'' refers to a cooked mixture of tomato, bell peppers and onions, used in Brazil as a ''carne moída'' or hot dog sauce. In Brazil the version consumed by itself is referred as ''molho à campanha'', named after the most traditional area of Rio Grande do Sul, a praîrie that is land of the Brazilian ''gaúchos'' (the Brazilian version is always finely chopped and raw and generally includes also vinegar, olive oil, salt and ''cheiro-verde''—very finely chopped parsley and welsh onions—or spice). See also * Pebre * Pico de gallo * List of Brazilian dishes Thi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vinagrete Brasileiro
Vinagrete, or molho campanha is a typical Brazilian condiment made of chopped tomato, chopped onion, olive oil, vinegar, either parsley or sweet peppers, and salt. It usually accompanies salads, grilled meat, feijoada, pastel and roasted chicken. It's similar to pebre and pico de gallo, spicy Chilean and Mexican condiments with similar ingredients, salsa criolla and llajwa. Argentina In Argentina, ''salsa portuguesa'' refers to a cooked mixture of tomato, bell peppers and onions, used in Brazil as a '' carne moída'' or hot dog sauce. In Brazil the version consumed by itself is referred as ''molho à campanha'', named after the most traditional area of Rio Grande do Sul, a praîrie that is land of the Brazilian ''gaúchos'' (the Brazilian version is always finely chopped and raw and generally includes also vinegar, olive oil, salt and ''cheiro-verde''—very finely chopped parsley and welsh onions—or spice). See also * Pebre * Pico de gallo * List of Brazilian dishes ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pebre
Pebre is a Chilean condiment made of coriander and/or parsley, chopped onion, vinegar, a neutral oil, ground or pureed spicy aji peppers, and usually chopped tomatoes. Pebre is most commonly used on bread. It is also used on meat, or when meat such as choripán is provided in a bread roll. In far northern Chile, the term pebre refers to a sauce more like Bolivian llajwa. History The word ''pebre'' in Catalan means pepper of any type, in this case ají cultivars of chilli pepper. In the rest of Spain, it refers to a sauce made of vinegar, pepper, saffron, clove, and other spices.Sebastian de Covarrubias Orozco, Tesoro de la lengua castellana o española The origin of Pebre as a sauce in Chile dates to the arrival of Catalan engineers and highly skilled masons under the supervision of the Italian architect Joaquin Toesca, for the construction of the Tajamares de Santiago, the fluvial channels, river walls and bridges for the main river that intersects the city of Santiago, the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pebre
Pebre is a Chilean condiment made of coriander and/or parsley, chopped onion, vinegar, a neutral oil, ground or pureed spicy aji peppers, and usually chopped tomatoes. Pebre is most commonly used on bread. It is also used on meat, or when meat such as choripán is provided in a bread roll. In far northern Chile, the term pebre refers to a sauce more like Bolivian llajwa. History The word ''pebre'' in Catalan means pepper of any type, in this case ají cultivars of chilli pepper. In the rest of Spain, it refers to a sauce made of vinegar, pepper, saffron, clove, and other spices.Sebastian de Covarrubias Orozco, Tesoro de la lengua castellana o española The origin of Pebre as a sauce in Chile dates to the arrival of Catalan engineers and highly skilled masons under the supervision of the Italian architect Joaquin Toesca, for the construction of the Tajamares de Santiago, the fluvial channels, river walls and bridges for the main river that intersects the city of Santiago, the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pico De Gallo
''Pico de gallo'' (, ), also called ''salsa fresca'' ('fresh sauce'), ''salsa bandera'' ('flag sauce'), and ''salsa cruda'' ('raw sauce'), is a type of salsa commonly used in Mexican cuisine. It is traditionally made from chopped tomato, onion, and serrano peppers (jalapeños or habaneros may be used as alternatives), with salt, lime juice, and cilantro. ''Pico de gallo'' can be used in much the same way as other Mexican liquid salsas. Because it contains less liquid, it also can be used as a main ingredient in dishes such as tacos and fajitas. The tomato-based variety is widely known as ''salsa picada'' ('minced/chopped sauce'). In Mexico it is normally called ''salsa mexicana'' ('Mexican sauce'). Because the colours of the red tomato, white onion, and green chili and cilantro are reminiscent of the colours of the Mexican flag, it is also called ''salsa bandera'' ('flag sauce'). In many regions of Mexico the term ''pico de gallo'' describes any of a variety of salads (inclu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pico De Gallo
''Pico de gallo'' (, ), also called ''salsa fresca'' ('fresh sauce'), ''salsa bandera'' ('flag sauce'), and ''salsa cruda'' ('raw sauce'), is a type of salsa commonly used in Mexican cuisine. It is traditionally made from chopped tomato, onion, and serrano peppers (jalapeños or habaneros may be used as alternatives), with salt, lime juice, and cilantro. ''Pico de gallo'' can be used in much the same way as other Mexican liquid salsas. Because it contains less liquid, it also can be used as a main ingredient in dishes such as tacos and fajitas. The tomato-based variety is widely known as ''salsa picada'' ('minced/chopped sauce'). In Mexico it is normally called ''salsa mexicana'' ('Mexican sauce'). Because the colours of the red tomato, white onion, and green chili and cilantro are reminiscent of the colours of the Mexican flag, it is also called ''salsa bandera'' ('flag sauce'). In many regions of Mexico the term ''pico de gallo'' describes any of a variety of salads (inclu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rio Grande Do Sul
Rio Grande do Sul (, , ; "Great River of the South") is a Federative units of Brazil, state in the South Region, Brazil, southern region of Brazil. It is the Federative_units_of_Brazil#List, fifth-most-populous state and the List of Brazilian states by area, ninth largest by area. Located in the southernmost part of the country, Rio Grande do Sul is bordered clockwise by Santa Catarina (state), Santa Catarina to the north and northeast, the Atlantic Ocean to the east, the Uruguayan Departments of Uruguay, departments of Rocha Department, Rocha, Treinta y Tres Department, Treinta y Tres, Cerro Largo Department, Cerro Largo, Rivera Department, Rivera and Artigas Department, Artigas to the south and southwest, and the Argentina, Argentine Provinces of Argentina, provinces of Corrientes Province, Corrientes and Misiones Province, Misiones to the west and northwest. The capital and largest city is Porto Alegre. The state has the highest life expectancy in Brazil, and the crime rate i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Brazilian Dishes
This is a list of dishes found in Brazilian cuisine. Brazilian cuisine was developed from Portuguese, African, Native American, Spanish, French, Italian, Japanese and German influences. It varies greatly by region, reflecting the country's mix of native and immigrant populations, and its continental size as well. This has created a national cuisine marked by the preservation of regional differences. Brazil is the largest country in both South America and the Latin American region. It is the world's fifth largest country, both by list of countries and outlying territories by total area, geographical area and list of countries by population, by population, with over 202,000,000 people. Appetizers Additional appetizer dishes * Azul Marinho * Brote * Canudinho * Cartola * Cocorote * Espetinho * Encapotado * Puff pastry, Folhado * Filós * Joelho * Pão de frios * Pão sapecado * Little rolls * Mariola * Mentira * Mexido * Pé-de-Moça * Quebra-queixo * Queijo do Reino * Queijo ma ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Welsh Onion
''Allium fistulosum'', the Welsh onion, also commonly called bunching onion, long green onion, Japanese bunching onion, and spring onion, is a species of perennial plant, often considered to be a kind of scallion. The species is very similar in taste and odor to the related common onion, ''Allium cepa'', and hybrids between the two (tree onions) exist. ''A. fistulosum'', however, does not develop bulbs, and possesses hollow leaves (''fistulosum'' means "hollow") and scapes. Larger varieties of ''A. fistulosum'', such as the Japanese ''negi'', resemble the leek, whilst smaller varieties resemble chives. ''A. fistulosum'' can multiply by forming perennial evergreen clumps. It is also grown in a bunch as an ornamental plant. Names The common name "Welsh onion" does not refer to Wales but derives from a near obsolete use of "Welsh" in the sense "foreign, non-native", as the species is native to China, though cultivated in many places and naturalized in scattered locations in E ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Parsley
Parsley, or garden parsley (''Petroselinum crispum'') is a species of flowering plant in the family Apiaceae that is native to the central and eastern Mediterranean region (Sardinia, Lebanon, Israel, Cyprus, Turkey, southern Italy, Greece, Portugal, Spain, Malta, Morocco, Algeria, and Tunisia), but has been naturalized elsewhere in Europe, and is widely cultivated as a herb, and a vegetable. Parsley is widely used in European, Middle Eastern, and American cuisine. Curly leaf parsley is often used as a garnish. In central Europe, eastern Europe, and southern Europe, as well as in western Asia, many dishes are served with fresh green chopped parsley sprinkled on top. Flat leaf parsley is similar, but it is easier to cultivate, some say it has a stronger flavor. Root parsley is very common in central, eastern, and southern European cuisines, where it is used as a snack or a vegetable in many soups, stews, and casseroles. It is believed to have been originally grown in Sardinia ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gaucho
A gaucho () or gaúcho () is a skilled horseman, reputed to be brave and unruly. The figure of the gaucho is a folk symbol of Argentina, Uruguay, Rio Grande do Sul in Brazil, and the south of Chilean Patagonia. Gauchos became greatly admired and renowned in legend, folklore, and literature and became an important part of their regional cultural tradition. Beginning late in the 19th century, after the heyday of the gauchos, they were celebrated by South American writers. The gaucho in some respects resembled members of other nineteenth century rural, horse-based cultures such as the North American cowboy ( in Spanish), of Central Chile, the Peruvian or , the Venezuelan and Colombian , the Ecuadorian , the Hawaiian , the Mexican , and the Portuguese . According to the , in its historical sense a gaucho was a "mestizo who, in the 18th and 19th centuries, inhabited Argentina, Uruguay, and Rio Grande do Sul in Brazil, and was a migratory horseman, and adept in cattle work". In Argen ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Carne Moída
Carne or Carné is a surname (occasionally a given name), and may refer to ''Given name'' * Carne Ross, British diplomat ''Surname'' * Sir Edward Carne (c.1500–61), Welsh scholar, diplomat, English M.P. * Elizabeth Catherine Thomas Carne (1817–73), English author & natural philosopher * James Carne (1906–86), English Army officer * Jean Carn(e) (b. 1947), US singer * John Carne (1789–1844), English traveller & author * Joseph Carne (1782–1852), English geologist & industrialist * Joseph Edmund Carne (1855–1922), Australian geologist * Judy Carne (1939–2015), English actor * Marcel Carné (1906–96), French film director * Marcelo Carné (born 1991), Brazilian footballer * Marine de Carné de Trécesson de Coëtlogon (b. fl.1985), French diplomat * Rafael Saborido Carné, or Rafael Saborido i Carné (1927—2008), Spanish chess player * Stuart Carne (b. 1926), English doctor * Warren Carne (b. 1975), Zimbabwean mountain-biker * Willie Carne (b. 1969), Australia ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Campanha Ocidental
The Campanha Ocidental micro-region (''Microrregião de Campanha Ocidental'', meaning the western fields in Portuguese) is a microregion in the western part of the state of Rio Grande do Sul, Brazil. The area is 31,125.429 km² making it the largest micro-region in the state nearly covering one-tenth of the entire state, much of the central and eastern portions remain underpopulated. Municipalities The microregion consists of the following municipalities: territorial division. * Alegrete * Barra do ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
.jpg "Click for more on -> Pico De Gallo")
