|
Meat Sauce
This is a list of meat-based sauces, consisting of sauces prepared using various types of meats as a primary ingredient. Meat-based sauces are commonly served with or over rice, pasta, or other starches. Thick meat-based sauces are sometimes used as sandwich fillings. Meat-based sauces * Amatriciana, an Italian sauce containing tomatoes and pancetta * Carbonara, an Italian sauce containing guanciale or pancetta and eggs * Caruso sauce, an Uruguayan sauce of ham, cream, nuts and mushrooms served over pasta. * Cincinnati chili, a regional ground beef and tomato sauce typically served over pasta or hot dogs. Similar sauces are served on chili dogs or Coney Islands in Michigan, Rhode Island, and New York. *Curry, a variety of southeast Asian-style sauces that can include meat, poultry, seafood, tofu, or vegetables braised with tomato puree, broth, coconut milk, yogurt, or other ingredients, often served over rice. ** Madras curry sauce is a south-Indian style red curry sauce. **Massa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ragù Napoletano
In Italian cuisine, ragù () is a meat-based sauce that is commonly served with pasta. An Italian gastronomic society, Accademia Italiana della Cucina, documented several ragù recipes. The recipes' common characteristics are the presence of meat and the fact that all are sauces for pasta. The most typical is ''ragù alla bolognese'' (Bolognese sauce, made with minced beef). Other types are ''ragù alla napoletana'' (Neapolitan ragù, made with a variety of pork and beef meats which may include sausages), ''ragù alla barese'' (Bari ragù, sometimes made with horse meat), ''ragù alla veneta'' (ragu from Veneto, a traditionally tomatoless duck ragù) Varieties In northern Italian regions, ragù typically uses minced, chopped or ground meat, cooked with sauteed vegetables in a liquid, which traditionally include liquidized tomatoes, but also exist in tomatoless versions referred to as ''ragù in bianco'' (white ragu). The meats may include one or more of beef, chicken, pork, duck ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Palaver Sauce
Palaver sauce or palava sauce or plasas is a type of stew widely eaten in West Africa, including Ghana, Liberia, Sierra Leone and Nigeria. The word '' palaver'' comes from the Portuguese language and means a talk, lengthy debate or quarrel. It is unclear how this led to the name of the stew. One theory is that the spices used in the stew mingle together like raised voices in an argument. It has been thought of as having the power to calm tensions, or to cause them. Other names for the dish include ''kontonmire'', ''kentumere'', ''nkontommire'' and ''pla'sas''. It has regional variations and can contain beef, fish, shrimp, pepitas, cassava, taro (cocoyam) leaves, and palm oil. It is served with boiled rice, potatoes, garri, fufu or yams. Outside of Africa, spinach is often used as a substitute for other greens. The leaves used to make this soup in Liberia are called molokhia or mulukhiyah leaves. Recipe The meat is first cut into small pieces and is fried in palm oil in a pan, an ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Sauces
The following is a list of notable culinary and prepared sauces used in cooking and food service. General * * * * * * * * * * * * * * * * * * * * * * * * * * (salsa roja) * * * – a velouté sauce flavored with tomato * * – prepared using mushrooms and lemon * * * * * * * * * By type Brown sauces include: * * * * * * * * * * * Butter sauces * * * * Beurre noisette * * Emulsified sauces * * * * * * * * (w/ chilli) Fish sauces * * * * Green sauces * See Tomato sauces * * Hot sauces * Pepper sauces *Mustard sauces ** * Chile pepper-tinged sauces * s include: ** ** ** sauce ** sauce ** ** ** Meat-based sauces * * * * * * * * Pink sauces * See Pink sauce Sauces made of chopped fresh ingredients * * * * * * * * Latin American Salsa cruda of various kinds * * * * Sweet sauces * * * * * * * * * * * not liquid, but called a sauce nonetheless ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sloppy Joe
A sloppy joe is a sandwich consisting of ground beef, onions, tomato sauce or ketchup, Worcestershire sauce, and other seasonings, served on a hamburger bun. There are several theories about the sandwich's origin. History Early and mid-20th century United States, American cookbooks offer plenty of sloppy joe-type recipes, though they go by different names: Toasted Deviled Hamburgers, Chopped Meat Sandwiches, Spanish Hamburgers, Hamburg a la Creole, Beef Mironton, and Minced Beef Spanish Style. One theory of the sandwich's origin is that in 1917, Havana, Cuba, bar owner José "Sloppy Joe" Abeal y Otero created "a simple sandwich filled with ground beef stewed in tomatoes." This was possibly his interpretation of ropa vieja. His bar was reportedly frequented by Americans and Brits, including Errol Flynn, Ernest Hemingway, and Graham Greene. Circa 1937, Hemingway convinced Joe Russell, a bar owner in Key West, Florida, to rename his Silver Slipper bar to Sloppy Joe's. Marilyn Br ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sausage Gravy
Sausage gravy is a traditional Southern breakfast dish in the United States. After loose pork sausage is cooked in a pan and removed, a roux is formed by browning flour in the residual fat. Milk and seasonings, such as salt and pepper, are added to create a moderately thick gravy, to which the cooked sausage is added. Occasionally, ingredients such as cayenne pepper or a spicy sausage are used to make a spicier gravy. Sausage gravy is traditionally served as part of the dish biscuits and gravy and accompanied by other typical Southern breakfast items, such as fried eggs, sliced tomatoes and bacon. Combination gravy is a variation resulting from using the combined fat of bacon and sausage to make gravy. The resulting gravy is slightly darker in color than straight sausage gravy and carries the flavor of the bacon. This style is prevalent in North Georgia. See also * List of sausage dishes This is a list of notable sausage dishes, in which sausage is used as a primary ingredi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Satsivi
Satsivi ( ka, საცივი, ''sac'ivi'', ; also known as chicken in walnut sauce) is a Georgian dish made from poultry such as turkey or chicken put into walnut sauce. The term ''satsivi'' is also used as a generic name for a variety of poultry made with the walnut sauce.Satsivi Georgian Recipes b Georgia About 2014 Bazhe 
[...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Saltsa Kima
Saltsa kima, Greece's most popular topping for spaghetti, is a ground beef and tomato sauce spiced with cinnamon, allspice, and cloves. Makaronia me kima (pasta topped with saltsa kima) is the basis for Cincinnati chili and the sauces used to top Coney Island hot dog, Coney Island hot dogs, dishes developed by Greek immigrant restaurateurs in the United States in the 1920s. See also * Greek cuisine References {{Tomato sauces Greek cuisine Greek-American cuisine Greek sauces Toppings ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ragù Alla Salsiccia
Ragù alla salsiccia (English: "sauce with sausage") is a tomato-based sauce in Italian cuisine. In Italian cuisine, a ragù is a meat-based sauce that is often served with pasta. The primary ingredients in ragù alla salsiccia are tomato purée or chopped tomato and sausage, and additional ingredients used can include onion, shallot, carrot, celery, garlic, olive oil, red wine, rosemary, bay leaf, salt and pepper. Canned chopped tomatoes and canned or bottled marinara sauce can be used to prepare the sauce. The sausage can be crumbled in the sauce's preparation. It may be slow-cooked under low heat for several hours. See also * List of Italian dishes * List of sausage dishes * List of sauces * Neapolitan ragù Neapolitan ragù (known in Neapolitan as and Italian as or ''ragù napoletano'') is one of the two most famous varieties of meat sauces called ragù. It is a speciality of Naples, as its name indicates. The other variety originated in Bologna ... * * Referenc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Neapolitan Ragù
Neapolitan ragù (known in Neapolitan as and Italian as or ''ragù napoletano'') is one of the two most famous varieties of meat sauces called ragù. It is a speciality of Naples, as its name indicates. The other variety originated in Bologna and is known in Italian as ''ragù bolognese'' or ''ragù alla bolognese''. The Neapolitan type is made from two main parts: meat, and tomato sauce to which a few seasonings are added. However, a major difference is how the meat is used, as well as the amount of tomato in the sauce. Bolognese versions use very finely chopped meat, while Neapolitan versions use whole meat, taking it from the casserole when cooked and serving it as a second course or with pasta. Preferences for ingredients also differ. In Naples, white wine is replaced by red wine, butter by lard or olive oil, and many basil leaves are used where Bolognese ragù has no herbs. In the Neapolitan recipe, the content may well be enriched by adding raisins, pine nuts, and invo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bolognese Sauce
Bolognese sauce (, ; known in Italian as ''ragù alla bolognese'', , ''ragù bolognese'', or simply ''ragù'') is a meat-based sauce in Italian cuisine, typical of the city of Bologna. It is customarily used to dress ''tagliatelle al ragù'' and to prepare ''lasagne alla bolognese''. Italian ''ragù alla bolognese'' is a slowly cooked meat-based sauce, and its preparation involves several techniques, including sweating, sautéing and braising. Ingredients include a characteristic ''soffritto'' of onion, celery and carrot, different types of minced or finely chopped beef, often alongside small amounts of fatty pork. White wine, milk, and a small amount of tomato paste or tomatoes are added, and the dish is then gently simmered at length to produce a thick sauce. Outside Italy, the phrase "Bolognese sauce" is often used to refer to a tomato-based sauce to which minced meat has been added; such sauces typically bear little resemblance to the Italian ''ragù alla bolognese'', being ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bari
Bari ( , ; nap, label= Barese, Bare ; lat, Barium) is the capital city of the Metropolitan City of Bari and of the Apulia region, on the Adriatic Sea, southern Italy. It is the second most important economic centre of mainland Southern Italy after Naples. It is a port and university city, as well as the city of Saint Nicholas. The city itself has a population of 315,284 inhabitants, over , while the urban area has 750,000 inhabitants. The metropolitan area has 1.3 million inhabitants. Bari is made up of four different urban sections. To the north is the closely built old town on the peninsula between two modern harbours, with the Basilica of Saint Nicholas, the Cathedral of San Sabino (1035–1171) and the Hohenstaufen Castle built for Frederick II, which is now also a major nightlife district. To the south is the Murat quarter (erected by Joachim Murat), the modern heart of the city, which is laid out on a rectangular grid-plan with a promenade on the sea and the majo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ragù
In Italian cuisine, ragù () is a meat-based sauce that is commonly served with pasta. An Italian gastronomic society, Accademia Italiana della Cucina, documented several ragù recipes. The recipes' common characteristics are the presence of meat and the fact that all are sauces for pasta. The most typical is ''ragù alla bolognese'' ( Bolognese sauce, made with minced beef). Other types are ''ragù alla napoletana'' (Neapolitan ragù, made with a variety of pork and beef meats which may include sausages), ''ragù alla barese'' (Bari ragù, sometimes made with horse meat), ''ragù alla veneta'' (ragu from Veneto, a traditionally tomatoless duck ragù) Varieties In northern Italian regions, ragù typically uses minced, chopped or ground meat, cooked with sauteed vegetables in a liquid, which traditionally include liquidized tomatoes, but also exist in tomatoless versions referred to as ''ragù in bianco'' (white ragu). The meats may include one or more of beef, chicken, pork, duc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
.jpg "Click for more on -> Sausage Gravy")
