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Chupe Andino
Chupe andino refers to various stews and soups that are prepared in the Andes mountains region in South America.[1][2] Chupe Andino may be prepared by Andean people, those that live in the region.[2] It is sometimes prepared in large portions to feed many people at marketplaces and events.[3][4] Chupe Andino is sometimes served with wine as an accompaniment.[1][2] Soups and stews play a significant part in Andean cuisine, because the cold weather in the region demands nutritious, fatty foods that are warming.[2] The term chupe is a standard South American term that refers to various stews prepared with meats,[5] fish[6] and seafood, tripe and offal
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Chicken Salad
Chicken salad is any salad with chicken as a main ingredient. Other common ingredients may include mayonnaise, hard-boiled egg, celery, onion, pepper, pickles (or pickle relish) and a variety of mustards. In the United States, "chicken salad" refers to either any salad with chicken, or a specific mixed salad consisting primarily of chopped chicken meat and a binder, such as mayonnaise, salad dressing or cream cheese.[1] Like tuna salad and egg salad, it may be served on top of lettuce, tomato, avocado, or some combination of these. It may also be used for sandwiches. Typically it is made with leftover cooked or canned chicken
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Cabbage

Cabbage (comprising several cultivars of Brassica oleracea) is a leafy green, red (purple), or white (pale green) biennial plant grown as an annual vegetable crop for its dense-leaved heads. It is descended from the wild cabbage (B. oleracea var. oleracea), and belongs to the "cole crops" or brassicas, meaning it is closely related to broccoli and cauliflower (var. botrytis); Brussels sprouts (var. gemmifera); and Savoy cabbage (var. sabauda). Cabbage weights generally range from 500 to 1,000 grams (1 to 2 lb). Smooth-leafed, firm-headed green cabbages are the most common, with smooth-leafed purple cabbages and crinkle-leafed savoy cabbages of both colours being rarer. Under conditions of long sunny days, such as those found at high northern latitudes in summer, cabbages can grow quite large. As of 2012, the heaviest cabbage was 62.71 kilograms (138.25 lb)
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Mondongo
Sopa de mondongo is a soup made from diced tripe (the stomach of a cow or pig) slow-cooked with vegetables such as bell peppers, onions, carrots, cabbage, celery, tomatoes, cilantro (coriander), garlic or root vegetables. The dish is generally prepared in former Spanish colonies in Latin America, Caribbean, and in the Philippines. Many variations of sopa de mondongo exist in Latin America the Philippines and the Caribbean. Some add rice or maize late in the process. Bone marrow or hoof jelly may be used. The tripe may be soaked in citrus juice or a paste of sodium bicarbonate before cooking
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Pot Pie
A pot pie is a type of meat pie with a top pie crust[1] consisting of flaky pastry. The term is used in North America.[2][3] Pot pies may be made with a variety of fillings including poultry, beef, seafood, or plant-based fillings, and may also differ in the types of crust. In the United States, both beef pot pie and chicken pot pie are the most popular types of pot pies and can vary significantly in terms of both preparation and ingredients. Pot pie can be prepared in a number of ways including in a skillet over a stovetop, [6] in a baking dish in an oven, [7][6] in a baking dish in an oven, [7] or in a Mountain Pie Iron over a campfire
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Pasticho
Pastitsio (Greek: παστίτσιο, pastítsio) is a baked pasta dish with ground meat and béchamel sauce found in Greek, Cypriot, Egyptian, and Maltese cuisine. Though derived from the Italian pasticcio, it has evolved to be a distinctive dish. Pastitsio takes its name from the Italian pasticcio, a large family of baked savory pies which may be based on meat, fish, or pasta, with many documented recipes from the early 16th century,[1] and continuing to modern times
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Lasagne
Lasagne (US: /ləˈzɑːnjə/, UK: /ləˈzænjə/, Italian: [laˈzaɲɲe]; singular lasagna, Italian: [laˈzaɲɲa]) are a type of wide, flat pasta, possibly one of the oldest types of pasta.[1] Lasagne, or the singular lasagna, is an Italian dish made of stacked layers of thin flat pasta alternating with fillings such as ragù (ground meats and tomato sauce) and other vegetables, cheese (which may include ricotta and parmesan), and seasonings and spices such as garlic, oregano and basil.[2] The dish may be topped with melted grated mozzarella cheese. Typically, the cooked pasta is assembled with the other ingredients and then baked in an oven
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Zulia
Zulia State (Spanish: Estado Zulia, IPA: [esˈtaðo ˈsulja]; Wayuu: Mma’ipakat Suuria) is one of the 23 states of Venezuela. The state capital is Maracaibo. As of the 2011 census, it has a population of 3,704,404, the largest population among Venezuela's states. It is also one of the few states (if not the only one) in Venezuela in which voseo (the use of vos as a second person singular pronoun) is widespread. The state is coterminous with the eponymous region of Zulia. Zulia State is in northwestern Venezuela, bordering Lake Maracaibo, the largest body of water of its kind in Latin America
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