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Canja
(literally "chicken congee"), or simply , is a popular chicken soup of Portuguese cuisine, Portuguese, Cape Verdean cuisine, Cape Verdean, and Brazilian cuisine, Brazilian cuisine. The Portuguese language, Portuguese term literally means "hen", but became the generic name for the species, much like chicken in English. Portuguese chicken congee has the rice much more cooked than in most Western chicken soup recipes, but it is not disintegrated as in the Asian one. General recipe Portugal The basic ingredients include Chicken (food), chicken, and usually small pasta (like alphabet pasta or pevide pasta) or sometimes rice. Common flavoring ingredients are carrot, eggs, olive oil, Mentha, mint, saffron, clove, white pepper, salt and Black pepper, pepper. It is usually accompanied by slices of Portuguese ''broa'' bread (corn bread) on the side for dipping. This is only a variation of this recipe. Brazil The Brazilian recipe for flu uses whole pieces of chicken from the areas with mo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Congee
Congee or conjee ( ) is a type of rice porridge or gruel eaten in Asian countries. It can be eaten plain, where it is typically served with side dishes, or it can be served with ingredients such as meat, fish, seasonings and flavourings, most often savory, but sometimes sweet. It is typically served as a meal on its own, especially for breakfast or people who are ill. Names for congee are as varied as the style of its preparation, but all are made with rice cooked as a softened porridge with a larger quantity of water than other types of cooked rice like pilaf or claypot rice. Etymology The English word ''congee'' is derived from the Tamil word ''kanji'' (, ''kañci'', ). In Chinese, it is known as ''zhou'' (). It is mentioned in the ''Book of Rites'' and noted in Pliny’s account of India circa 77 CE. Preparation To prepare the dish, rice is boiled in a large amount of water until it softens significantly. Congee can be made in a pot or in a rice cooker. Some rice cookers ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chicken Soup
Chicken soup is a soup made from Chicken (food), chicken, simmered in water, usually with various other ingredients. The classic chicken soup consists of a clear broth, chicken broth, often with pieces of chicken or vegetables; common additions are pasta, noodles, dumplings, or grains such as rice and barley. Chicken soup has acquired the reputation of a Home remedy, folk remedy for common cold, colds and influenza, and in many countries is considered a comfort food. History Humans were already boiling food by the time that Domestic fowl, chicken was domesticated in the neolithic, neolithic period, so it is likely that chickens were being boiled for soup. Modern American chicken soup, which typically includes root vegetables such as carrot, onion, leeks and celery, was a staple across Northern Europe and was brought to the United States by immigrants. Preparation Variations on the flavor are gained by adding root vegetables such as parsnip, potato, sweet potato and celery r ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chicken Soup
Chicken soup is a soup made from Chicken (food), chicken, simmered in water, usually with various other ingredients. The classic chicken soup consists of a clear broth, chicken broth, often with pieces of chicken or vegetables; common additions are pasta, noodles, dumplings, or grains such as rice and barley. Chicken soup has acquired the reputation of a Home remedy, folk remedy for common cold, colds and influenza, and in many countries is considered a comfort food. History Humans were already boiling food by the time that Domestic fowl, chicken was domesticated in the neolithic, neolithic period, so it is likely that chickens were being boiled for soup. Modern American chicken soup, which typically includes root vegetables such as carrot, onion, leeks and celery, was a staple across Northern Europe and was brought to the United States by immigrants. Preparation Variations on the flavor are gained by adding root vegetables such as parsnip, potato, sweet potato and celery r ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Portuguese Cuisine
The oldest known book on Portuguese cuisine, entitled ''Livro de Cozinha da Infanta D. Maria de Portugal'', from the 16th century, describes many popular dishes of meat, fish, poultry and others. ''Culinária Portuguesa'', by António-Maria De Oliveira Bello, better known as Olleboma; was published in 1936. Despite being relatively restricted to an Atlantic, Celtic sustenance, the Portuguese cuisine also has strong French and Mediterranean influences. The influence of Portugal's spice trade in the East Indies, Africa, and Americas is also notable, especially in the wide variety of spices used. These spices include ''piri piri'' (small, fiery chili peppers), white pepper, black pepper, saffron, paprika, clove, allspice, cumin, cinnamon and nutmeg are used in meat, fish or multiple savoury dishes from Continental Portugal, the Azores and Madeira islands. Cinnamon, vanilla, lemon zest, orange zest, aniseed, clove and allspice are used in many traditional desserts and so ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Caldo De Pollo
(, lit. 'chicken broth') is a common Latin American soup that consists of chicken and vegetables. What makes this soup different from many other versions of chicken soup is that alike the Brazilian , uses whole chicken pieces instead of chopped or shredded chicken. Other differences are that the vegetables are usually of a heartier cut. Potato halves, not cubes, are used, and whole leaves of cabbage are added. A typical recipe for will include the following: first garlic boiled in water, adding chicken pieces (drumsticks, breasts, thighs), sliced carrots, sliced celery, potato halves, garbanzo beans, corn on the cob, diced tomato, sliced onion, minced cilantro, and cabbage. While it is common to eat plain, most add lemon juice or hot sauce. Some recipes call for cubed avocado added just before eating. can also be served with hot corn tortillas. In Mexico it is also common to add steamed or Mexican rice in the same bowl while serving, especially at ''fonda''s. In other ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Portuguese Language
Portuguese ( or, in full, ) is a western Romance language of the Indo-European language family, originating in the Iberian Peninsula of Europe. It is an official language of Portugal, Brazil, Cape Verde, Angola, Mozambique, Guinea-Bissau and São Tomé and Príncipe, while having co-official language status in East Timor, Equatorial Guinea, and Macau. A Portuguese-speaking person or nation is referred to as " Lusophone" (). As the result of expansion during colonial times, a cultural presence of Portuguese speakers is also found around the world. Portuguese is part of the Ibero-Romance group that evolved from several dialects of Vulgar Latin in the medieval Kingdom of Galicia and the County of Portugal, and has kept some Celtic phonology in its lexicon. With approximately 250 million native speakers and 24 million L2 (second language) speakers, Portuguese has approximately 274 million total speakers. It is usually listed as the sixth-most spoken language, the third-most sp ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Entrée
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 a meal. Early use of the term The word ''entrée'' as a culinary term first appears in print around 1536, in the ''Petit traicté auquel verrez la maniere de faire cuisine'', in a collection of menus at the end of the book. There, the first stage of each meal is called the ''entree de table'' (entrance to the table); the second stage consists of '' potaiges'' (foods boiled or simmered "in pots"); the third consists of one or more ''services de rost'' (meat or fowl "roasted" in dry hea ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
White Pepper
Black pepper (''Piper nigrum'') is a flowering vine in the family Piperaceae, cultivated for its fruit, known as a peppercorn, which is usually dried and used as a spice and seasoning. The fruit is a drupe (stonefruit) which is about in diameter (fresh and fully mature), dark red, and contains a stone which encloses a single pepper seed. Peppercorns and the ground pepper derived from them may be described simply as ''pepper'', or more precisely as ''black pepper'' (cooked and dried unripe fruit), ''green pepper'' (dried unripe fruit), or ''white pepper'' (ripe fruit seeds). Black pepper is native to the Malabar Coast of India, and the Malabar pepper is extensively cultivated there and in other tropical regions. Ground, dried, and cooked peppercorns have been used since antiquity, both for flavour and as a traditional medicine. Black pepper is the world's most traded spice, and is one of the most common spices added to cuisines around the world. Its spiciness is due to the ch ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Portuguese Soups
Portuguese may refer to: * anything of, from, or related to the country and nation of Portugal ** Portuguese cuisine, traditional foods ** Portuguese language, a Romance language *** Portuguese dialects, variants of the Portuguese language ** Portuguese man o' war, a dangerous marine cnidarian that resembles an 18th-century armed sailing ship ** Portuguese people, an ethnic group See also * * ''Sonnets from the Portuguese'' * "A Portuguesa", the national anthem of Portugal * Lusofonia * Lusitania Lusitania (; ) was an ancient Iberian Roman province located where modern Portugal (south of the Douro river) and a portion of western Spain (the present Extremadura and the province of Salamanca) lie. It was named after the Lusitani or Lusita ... * {{disambiguation Language and nationality disambiguation pages ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Soups
This is a list of notable soups. Soups have been made since Ancient history, ancient times. Some soups are served with large chunks of meat or vegetables left in the liquid, while others are served as a broth. A broth is a flavored liquid usually derived from boiling a type of meat with bone, a spice mix, or a vegetable mix for a period of time in a Stock (food), stock. A potage is a category of thick soups, stews, or porridges, in some of which meat and vegetables are boiled together with water until they form a thick mush. Bisque (food), Bisques are heavy cream soups traditionally prepared with shellfish, but can be made with any type of seafood or other base ingredients. Cream soups are dairy based soups. Although they may be consumed on their own, or with a meal, the canned, condensed form of cream soup is sometimes used as a quick sauce in a variety of meat and pasta convenience food dishes, such as casseroles. Similar to bisques, chowders are thick soups usually containi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Refogado
(Spanish, ), (Catalan), (Italian, ), or (Portuguese, ) is a basic preparation in Mediterranean, Latin American, Spanish, Italian and Portuguese cooking. It typically consists of aromatic ingredients cut into small pieces and sautéed or braised in cooking oil. In modern Spanish cuisine, consists of garlic, onion, peppers, and tomatoes cooked in olive oil. Carrots are an optional inclusion. This is known as , or sometimes as in Portuguese-speaking nations, where only garlic, onions, and olive oil are considered essential, tomato and bay laurel leaves being the other most common ingredients. Mediterranean In Mediterranean cuisine, olive oil is heavily emphasized as the third critical component in the base along with tomatoes and onions. Garlic is optional, as it is not considered an integral part of the standard recipe. The earliest mentioned recipe of '','' from around the middle of the 14th century, was made with only onion and oil. Tomatoes and peppers, both New W ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Broa
''Broa'' ( or ) is a type of corn and rye bread traditionally made in Portugal, Galicia (Spain), Galicia, Angola, Mozambique, Cape Verde and Brazil, however in those countries it is more closely related to cornbread and its original recipe from Native Americans, where it is traditionally seasoned with fennel. ''Broa''(mostly not in Brazil) is made from a mixture of cornmeal and rye or wheat flour, and is leavened with Baker's yeast, yeast rather than baking powder or baking soda. The name "''broa''" comes from the Gothic language, Gothic or Suebian language, Suebian word ''brauth'' that means bread. In Portugal, ''broa de milho'' is a type of broa listed on the Ark of Taste. This yeast bread has the rustic flavor and texture that suitably accompanies soups, especially ''caldo verde'', a Portuguese soup made with tender kale, potatoes, and chorizo, ''chouriço'' sausages. In the Philippines, ''Mamon#Broas, broa'' (or ''broas'') traditionally refer to Ladyfinger (biscuit), lady ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
