krainaksiazek brown rice main dish 20091964
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Rice dishes Books LLC, Reference Series
Książki / Literatura obcojęzyczna
Source: Wikipedia. Pages: 106. Chapters: Paella, Chazuke, Donburi, Onigiri, Gumbo, Congee, Bánh chung, Pilaf, Idli, List of rice dishes, Rice cake, Jambalaya, Puto, Hainanese chicken rice, Nasi goreng, Khichdi, Fried rice, Rice and beans, Sambar, Gimbap, Bibingka, Kalamay, Tumpeng, Panta bhat, Risotto, Nasi bogana, Red beans and rice, Nasi lemak, Hoppin' John, Bibimbap, Bandeja paisa, Kimchi bokkeumbap, Brown rice, Flattened rice, Tamago kake gohan, Rijsttafel, Rice vermicelli, Paprykarz szczecinski, Hyderabad biryani, Curd rice, Ketupat, Bánh dúc, Puffed rice, Suman, Nurungji, Nasi dagang, Loco moco, Tarakjuk, Arrňs negre, Steamed rice, Pakhal, Kedgeree, Tinutuan, Xôi, Glorified rice, Mujaddara, Parboiled rice, Pongal, Jeonbokjuk, Rice-A-Roni, Yeung Chow fried rice, Mansaf, Kongbap, Arancini, Rice Krispies Treats, Gyudon, Com tżm, Kabsa, Kiribath, Guoba, White rice, Baji, Coconut rice, Heotjesabap, Putu mayam, Nasi campur, Oyakodon, Nasi kandar, Instant rice, Bánh lá, Jollof rice, Arroz con pollo, Kimchijeon, Omurice, Nasi kuning, Rice and curry, Jatjuk, Arroz con gandules, Nasi uduk, Arroz a la valenciana, Pulihora, Gallo pinto, Kushari, Arroz chaufa, Sapin-sapin, Shrimp Creole, Dirty rice, Thai fried rice, Dal bhat, Kuzhi Paniyaram, Champorado, Pabellón criollo, Lemang, Hoedeopbap, Spanish rice, Hayashi rice, Minsaf, Platillo Moros y Cristianos, American fried rice, Banana leaf rice, Arroz a la cubana, Puffed rice cakes, Com rużu, Rice cereal, Keihan rice, Hobakjuk, Htamin jin, Jameed, Lontong, Mandi, Maqluba, Erkuai, Katsudon, Bánh bčo, Sabzi polo, Unadon, Nasi liwet, Hatsuga genmai, Tahdig, Kralan, Crisped rice, Nasi goreng pattaya, Claypot chicken rice, Puliyogare, Takikomi gohan, Thennai Kozhakkattai, Sindhi biryani, Garaetteok, Jeera rice, Chwee kueh, Serabi, Calas, Warabimochi, Lâpa, Kabuli pulao, Almond tea, Kamameshi, Osh, Bagara khana, Zosui, Nasi pecel, Arroz tapado, Saffron rice, Kateh, Baye baye, Yakimochi, Chegdermeh, Lemper, Nasi paprik, Agemochi, Diri ak djon djon, Bora saul, Bai cha, Kori Rotti, Thieboudienne, Charleston red rice, Chukadon, Hawaiian haystack, Nasi mandy, Tekkadon, Com nżm, Mixed rice, Zerde, Jaa, Pulot tartal, Arroz ŕ grega, Bhuni Khicuhri, Black sesame rice cake. Excerpt: Gumbo is a stew or soup which originated in south Louisiana. It consists primarily of a strong stock, meat or shellfish, a thickener, and the vegetable "holy trinity" of celery, bell peppers, and onion. Gumbo is often categorized by the type of thickener used: the African vegetable okra, the Choctaw spice filé powder, or the French base made of flour and fat, roux. The dish likely derived its name from either the African word for okra (ki ngombo) or the Choctaw word for filé (kombo). Two main varieties of gumbo exist. Creole gumbo generally contains shellfish, tomatoes, and a thickener. Cajun gumbo is generally based on a dark roux and is spicier, with either shellfish or fowl. Sausage or ham can be added to a gumbo made with either fowl or shellfish. After the base is prepared, vegetables are cooked down, and then meat is added. The dish boils for a minimum of three hours, with shellfish and some spices added near the end. After the pot is removed from heat, filé powder can be added. Gumbo is traditionally served over rice. A third variety, the meatless gumbo z'herbes is essentially a gumbo of slow-cooked greens sometimes thickened with roux. Gumbo originated in Louisiana in the 18th century and combines ingredients and culinary pr...
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