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Punjabi cuisine is a culinary style originating in the Punjab, a region in the northern part of South Asia, which is now divided in an Indian part to the east and a Pakistani part to the west.
Recipes for Brunswick stew vary greatly, but it is usually a tomato-based stew, containing various types of lima beans (butter beans), corn, okra, and other vegetables, and one or more types of meat. Originally it was small game such as squirrel , rabbit [ 1 ] or opossum meat, but chicken has become most common.
The Art of Cookery Made Plain and Easy consists mainly of English recipes, and is aimed at providing good, affordable food, [41] and the television cook Clarissa Dickson Wright saw the work as "a masterly summary" of English cuisine of well-to-do households in the mid-18th century. [3]
Breakfast is normally light and usually consists of sandwiches or an omelette with a drink, which is often milk. Lunch is eaten from noon time to 3 p.m., and tends to be the main meal of the day; as such it can include a variety of foods, and sometimes, there is also soup as an entrée and a dessert.
The first written cookbooks to be published in Icelandic were collections of Danish recipes published in the 18th century. They were intended to introduce the upper-class cuisine from Denmark-Norway to their peers in Iceland. The recipes sometimes had a "commoner version", using less expensive ingredients for farmhands and maids.
Kuku or kookoo (Persian: کوکو) is an Iranian and Azerbaijani dish made of whipped eggs with various ingredients folded in. It is similar to the Italian frittata, the French quiche, or an open-faced omelette, but it typically has less egg than a frittata, and is cooked for a shorter time, over a low heat, before being turned over [1] or grilled briefly to set the top layer. [2]
Northeastern. New England; New Jersey; New York City; Philadelphia; Midwestern. Chicago; Michigan; North Dakota; Ohio; Omaha; St. Louis; Wisconsin; Mid-Atlantic ...
Dorcas Reilly (1926–2018) created the recipe in 1955 while working in the home economics department at the Campbell's Soup Company in Camden, New Jersey. [6] [7] The recipe was created for a feature article for the Associated Press; the requirement was for a quick and easy dish using ingredients most US households kept on hand.
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