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List Of Breakfast Foods
This is a list of notable breakfast foods from A to Z. Breakfast is the meal taken after rising from a night's sleep, most often eaten in the early morning before undertaking a day's work. Among English speakers, breakfast can be used to refer to this meal or to refer to a meal composed of traditional breakfast foods such as eggs and much more. Although it must be eaten in the morning. Breakfast foods are prepared with a multitude of ingredients, including oats, wheat, maize, barley, noodles, starches, eggs, meats, and many more. Breakfast foods A * Ackee and saltfish – the national dish of Jamaica * * * * B * * * * * * * * Banana in Jamaican cuisine, boiled green bananas are served as a breakfast side dish. * Banana bread * Barley honey a Japanese product prepared with barley starch, typically combined with rice flour * * Bhakri * Bhatoora fluffy deep-fried leavened bread from northern India * * Biscuits and gravy * * * * * * * * * * * * * * * ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Aloo Paratha1
Aloo may refer to: Food *Aloo, a South Asian term for potatoes, found in the names of a number of dishes: ** Aloo gobi, potatoes and cauliflower ** Aloo gosht, potatoes and meat in shorba ** Aloo mutter, potatoes and peas in tomato gravy ** Aloo paratha, an unleavened bread stuffed with mashed potatoes ** Aloo pie, a fried pastry filled with potatoes and vegetables ** Aloo tikki, deep fried potato patties with peas and spices ** Dum aloo, fried potatoes with gravy ** Saag aloo, fried potatoes with spinach (palak) or fenugreek (methi) curry People * Aloo Jal Chibber (fl. 1970s), Indian politician from Maharashtra * Paul Alo'o (born 1983), Cameroonian professional footballer Other uses * Chuck Aloo, a character in ''Late Night with Conan O'Brien'' parody segment "60", played by Andy Blitz * Rex Aloo, a title referring to Coroticus, one of the kings of Strathclyde See also * Alu (other) ALU, Alu or alu may refer to: Computing and science ;Computing *Arithmetic ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Biscuits And Gravy
Biscuits and gravy is a popular breakfast dish in the United States, especially in the South. The dish consists of soft dough biscuits covered in white gravy (sawmill gravy), made from the drippings of cooked pork sausage, flour, milk, and often (but not always) bits of sausage, bacon, ground beef, or other meat. The gravy is often flavored with black pepper. History The meal emerged as a distinct regional dish after the American Revolutionary War (1775–1783), when stocks of foodstuffs were in short supply. Breakfast was necessarily the most substantial meal of the day for a person facing a day of work on the plantations in the American South. In addition, the lack of supplies and money meant it had to be cheap. Restaurant chains specializing in biscuits and gravy include Biscuitville, in Virginia and North Carolina, and Tudor's Biscuit World, in West Virginia. Variations Tomato gravy is white gravy mixed with crushed or diced tomatoes. See also * Chipped beef on toast * ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Crêpe
A crêpe or crepe ( or , , Quebec French: ) is a very thin type of pancake. Crêpes are usually one of two varieties: ''sweet crêpes'' () or ''savoury galettes'' (). They are often served with a wide variety of fillings such as cheese, fruit, vegetables, meats, and a variety of spreads. Crêpes can also be flambéed, such as in crêpes Suzette. Etymology The French term "" derives from , the feminine version of the Latin word , which means "curled, wrinkled, having curly hair." Traditions In France, crêpes are traditionally served on the Christian holiday Candlemas (), on February 2. In 472, Roman Pope Gelasius I offered (later said Crêpes) to French pilgrims that were visiting Rome for the Chandeleur. They brought the dish back to France, and the day also became known as "Le Jour des Crêpes" ("The Day of the Crêpes"). The day is also celebrated by many as the day that marks the transition from winter to spring (similar to the North American tradition of Ground ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Creamed Eggs On Toast
Creamed eggs on toast is an American breakfast dish. It consists of toast or biscuits covered in a gravy made from béchamel sauce and chopped hard-boiled eggs. The gravy is often flavored with various seasonings, such as black pepper, garlic powder, celery salt, Worcestershire sauce, sherry, chopped parsley and/or chopped chives. ''The Joy of Cooking'' recommends making the bechamel with cream and chicken stock and adding capers or chopped pickle. As with many other dishes covered in light-colored sauce, a sprinkle of paprika or cayenne is often added as decoration. The dish is sometimes used as a way to use up leftovers. Common additions include chopped ham, veal, chicken, lobster, cooked asparagus and peas. Variations include Eggs Goldenrod, made by reserving the yolks and sprinkling them over the dish after the cream sauce has been poured on the toast, and Eggs à la Bechamel, substituting croutons fried in butter for the toast and poached or soft-boiled eggs for the har ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cottage Cheese
Cottage cheese is a curdled milk product with a mild flavor and a creamy, non-homogeneous, soupy texture. It is made from skimmed milk by draining the cheese, as opposed to pressing it to make cheese curd—retaining some of the whey and keeping the curds loose. An important step in the manufacturing process distinguishing cottage cheese from other fresh cheeses is the adding of a "dressing" to the curd grains, usually cream, which is largely responsible for the taste of the product. Cottage cheese is not aged. Cottage cheese can be low in calories compared to other types of cheese, making it popular among dieters and some health devotees, similar to yogurt. It can be used with a wide variety of foods such as yogurt, fruit, toast, granola, in salads, as a dip, and as a replacement for mayonnaise. It is also known as curds and whey. History Origin A popular story on the origin of cheese was taken from Homer's ''Odyssey'', in which the poet describes how the Cyclops Polyph ... [...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 coo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Collops
A collop is a slice of meat, according to one definition in the ''Oxford English Dictionary''. In Elizabethan times, "collops" came to refer specifically to slices of bacon. Shrove Monday, also known as Collop Monday, was traditionally the last day to cook and eat meat before Ash Wednesday, which was a non-meat day in the pre-Lenten season also known as Shrovetide. A traditional breakfast dish was collops of bacon topped with a fried egg. Etymology The derivation is obscure; the OED cites that it may be related to the old Swedish word ''kollops'' (equivalent to the modern: ''kalops),'' but also suggests a German origin (''klops''). The Swedish restaurateur Tore Wretman derives the modern Swedish ''kalops'' from the English ''collops'', which in turn is said to originate from Swedish word ''colhoppe'' (ember-hops, from how the thin sliced strips of dried salted leg of mutton danced on the glowing hot skillet) that was well established in the Swedish language in the 15th century ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Paper Masala Dosa
Paper is a thin sheet material produced by mechanically or chemically processing cellulose fibres derived from wood, rags, grasses or other vegetable sources in water, draining the water through fine mesh leaving the fibre evenly distributed on the surface, followed by pressing and drying. Although paper was originally made in single sheets by hand, almost all is now made on large machines—some making reels 10 metres wide, running at 2,000 metres per minute and up to 600,000 tonnes a year. It is a versatile material with many uses, including printing, painting, graphics, signage, design, packaging, decorating, writing, and cleaning. It may also be used as filter paper, wallpaper, book endpaper, conservation paper, laminated worktops, toilet tissue, or currency and security paper, or in a number of industrial and construction processes. The papermaking process developed in east Asia, probably China, at least as early as 105 CE, by the Han court eunuch Cai Lun, although the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Coffee Cake
Coffee cake may refer to a sponge cake flavored with coffee or, in the United States, a sweet cake intended to be eaten with coffee or tea (similar to tea cake). A coffee-flavored cake is typically baked in a circular shape with two layers separated by coffee butter icing, which may also cover the top of the cake. Walnuts are a common addition. Varieties American coffee cake Contemporary coffee cakes in the United States rarely contain coffee. American coffee cakes are typically presented in a single layer, flavoured with either fruit or cinnamon, and leavened with baking soda (or baking powder), which results in a more cake-like texture, or yeast, which results in a more bread-like texture. They may be loaf-shaped or baked in a Bundt or tube pan. They may also feature a streusel or simple glaze topping, if any. Streusel is German for "sprinkle" or "strew" and refers to the popular crumbly topping of butter, flour, sugar. Sour cream is also sometimes used in traditional Ameri ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Buttered Crumpet
Butter is a dairy product made from the fat and protein components of churned cream. It is a semi-solid emulsion at room temperature, consisting of approximately 80% butterfat. It is used at room temperature as a spread, melted as a condiment, and used as a fat in baking, sauce-making, pan frying, and other cooking procedures. Most frequently made from cow's milk, butter can also be manufactured from the milk of other mammals, including sheep, goats, buffalo, and yaks. It is made by churning milk or cream to separate the fat globules from the buttermilk. Salt has been added to butter since antiquity to help to preserve it, particularly when being transported; salt may still play a preservation role but is less important today as the entire supply chain is usually refrigerated. In modern times salt may be added for its taste. Food colorings are sometimes added to butter. Rendering butter, removing the water and milk solids, produces clarified butter or ''ghee'', which is alm ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
New Orleans
New Orleans ( , ,New Orleans Merriam-Webster. ; french: La Nouvelle-Orléans , es, Nueva Orleans) is a consolidated city-parish located along the Mississippi River in the southeastern region of the of Louisiana. With a population of 383,997 according to the 2020 U.S. census, it is the [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Calas (food)
Calas () are dumplings composed primarily of cooked rice, yeast, sugar, eggs, and flour; the resulting batter is deep-fried. It is traditionally a breakfast dish, served with coffee or cafe au lait, and has a mention in most Creole cuisine cookbooks. Calas are also referred to as Creole rice fritters or rice doughnuts. History The origin of calas is most often credited to slaves who came from rice-growing regions of Africa. A 1653 French recipe, ''beignets de riz'', lends support to a French origin as well. The name "calas" is said to have come from the Nupe word ''kara'' ("fried cake"). According to ''The Dictionary of American Food & Drink'', the word calas was first printed in 1880. Creole street vendors, typically women, sold the fresh hot calas in New Orleans' French Quarter, with the cry, "Bel calas tout chauds!" ( Creole for "Beautiful calas, still hot"). These vendors, called "calas women", would sell their pastries in the early morning from covered baskets or bowls c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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