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80587 Dishes

Hawaiian sweet rolls

Side, Snack, Appetizer

Hawaiian sweet rolls

Light and fluffy dinner rolls sweetened with pineapple juice

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Spicy mayo

Side, Snack, Appetizer

Spicy mayo

A spicy, tangy condiment made with Japanese mayonnaise, sriracha, chili paste, or other ingredients. Pairs well with sushi, poke, salmon bowls, teriyaki chicken, fries

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Galbi

Galbi

Korean marinated and grilled beef short ribs

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Hawaiian sweet rolls

Side, Snack, Appetizer

Hawaiian sweet rolls

Light and fluffy dinner rolls sweetened with pineapple juice

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Potato chip cookies

Potato chip cookies

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Boogaloo sandwich

Boogaloo sandwich

A sandwich similar to a sloppy Joe but with American cheese

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Hot beef commercial

Hot beef commercial

Chopped or shredded beef, often pot roast, piled on top of white bread with mashed potatoes, then covered with beef gravy, a Minnesota comfort food

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Molasses pie

Molasses pie

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Sumac tea

Sumac tea

Drink made from edible wild sumac fruit. The fruit of sumacs can be soaked and washed in cold water, strained, sweetened and made into a pink "lemonade" sometimes called "Indian lemonade". The drink extract can also be used to make jelly. The shoots can be peeled and eaten raw.

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Beach pizza

Beach pizza

Thin pizza with a crispy, flaky crust, sweet sauce and a small amount cheese that is cut into squares, named for its proximity to Salisbury Beach on the North Shore of Massachusetts

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Lebanon bologna

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Lebanon bologna

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Banana pudding milkshake

Banana pudding milkshake

Milkshake made with banana pudding, a fan-favorite from Chick-fil-A restaurant

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Jefferson Davis pie

Jefferson Davis pie

A Civil War-era chess pie that also contains spices, nuts or dried fruits, commonly topped with whipped cream

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Ooey gooey bars

Ooey gooey bars

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Ale-8-One

Ale-8-One

A ginger- and citrus-flavored soft drink bottled by the Ale-8-One Bottling Company in Winchester, Kentucky

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Witch Doctor

Witch Doctor

A sweet and sour drink concoction made with several different sodas that’s topped off with a couple of dill pickle slices, found at What-A-Burger restaurants in Concord and Kannapolis, North Carolina

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Old Bay steamed shrimp

Old Bay steamed shrimp

Shrimp steamed with Old Bay seasoning in water, beer, apple cider vinegar

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Conecuh sausage

Side, Snack, Appetizer

Conecuh sausage

Conecuh sausage is a type of hickory smoked pork sausage made in Conecuh County, Alabama

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Old Bay seasoning

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Old Bay seasoning

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Peas in a roux

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Peas in a roux

Green peas in a light roux, may contain smoked meat, may be served with rice

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Prickly pear margarita

Prickly pear margarita

Margarita cocktail made with prickly pear syrup

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Salmuera

Side, Snack, Appetizer

Salmuera

Argentine brine used to baste and flavor grilled meats

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Alfajor

Alfajor

Sandwich cookie filled with dulce de leche, fruit paste, many different fillings, common during Christmas

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Apfelkuchen

Apfelkuchen

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Coulis

Coulis

Sweet or savory sauce made with puréed and strained fruits or vegetables, used with meats, soup, vegetable dishes, desserts

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Dulce de leche

Dulce de leche

Caramel-like pudding from milk, used in many sweet and desserts

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Kirschenmichel

Kirschenmichel

Bread pudding with cherries

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Kremówka Papieska

Kremówka Papieska

Papal cream cake, puff pastry with pastry cream

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Mostaccioli

Mostaccioli

Christmas cookies made with mosto cotto (grape must), chocolate, gingerbread spices, there are several different variations of this cookie

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Parrozzo

Parrozzo

Dome-shaped chocolate-covered almond cake, which is said to resemble a church dome, common during Christmas

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Tiramisu

Tiramisu

Coffee-flavored dessert made with ladyfingers and whipped mascarpone cheese

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Torrone

Torrone

Nougat and nut confection, made with almonds, pistachios, hazelnuts, vanilla, lemon or orange zest, chocolate, common during Christmas

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Coffee

Coffee

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Orange lemonade

Orange lemonade

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Beefsteak Café de Paris

Beefsteak Café de Paris

Steak served with Café de Paris sauce

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Braised rabbit in almond sauce

Braised rabbit in almond sauce

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Campanelle

Campanelle

Campanelle noodles with pasta, sun-dried tomatoes

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Carbonara

Carbonara

Pasta in a creamy sauce with guanciale, pancetta or bacon, parmesan cheese and eggs

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Chicken arrabbiata

Chicken arrabbiata

Chicken in a sauce made with tomatoes, garlic, olive oil, chili peppers, parsley, Pecorino Romano cheese, serve with pasta

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Cod fish borgo pio

Cod fish borgo pio

Cod fillets sauteed with rosemary, thyme, coriander, fennel, serve with crispy potatoes, hot pepper puree and asparagus

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Colita de cuadril

Colita de cuadril

Tri-tip with a Madeira wine sauce, serve with potato butternut squash purée

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Conchiglioni al forno

Conchiglioni al forno

Baked conchiglioni pasta with sausage and cheese

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Crespelle

Crespelle

Crepes, made with savory or sweet fillings or toppings, used in soup, layered like lasagna

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Eggplant mozzarella

Eggplant mozzarella

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Empanada de queso

Empanada de queso

Cheese empanadas

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Empanadas mendocinas

Empanadas mendocinas

Empanadas filled with beef, onions, hard boiled eggs, olives and spices

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Empanadilla de la vigilia

Empanadilla de la vigilia

Savory pies filled with tuna, sardines, spinach, cheese, common during Easter

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Fainá

Fainá

Chickpea flatbread, may be topped with melted mozzarella, when served with pizza it is called pizza a caballo

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Farfalle albano

Farfalle albano

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Fettuccine trastevere

Fettuccine trastevere

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Fleischvögel

Fleischvögel

Rolled meat, made with pork, veal, beef

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Fusilli alla califfa

Fusilli alla califfa

Corkscrew-shaped pasta in cream sauce with bacon, mushrooms, pachino tomatoes, basil and parsley

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Gnocchi al Vaticano

Gnocchi al Vaticano

Gnocchi dumplings with basil pesto and sauce with mushrooms, tomatoes, garlic, onion and white wine

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Lamb with Mediterranean vegetables

Lamb with Mediterranean vegetables

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Lasagna alla Mamma

Lasagna alla Mamma

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Martinsgans

Martinsgans

Roasted goose. The goose became a symbol of the saint due to a legend that, when trying to avoid being ordained bishop he hid in a pen of geese whose cackling gave him away. Once a key medieval autumn feast, a custom of eating goose on the day spread to Sweden from France. It was primarily observed by the craftsmen and noblemen of the towns. In the peasant community, not everyone could afford this, so many ate duck or hen instead.

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Minestrone

Minestrone

Soup with vegetables, pasta

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Monkfish

Monkfish

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Papet vaudois

Papet vaudois

Stewed leeks and potatoes with saucisse au chou (cabbage sausage)

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Pappa al pomodoro

Pappa al pomodoro

Bread and tomato soup

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Pasta alla papalina

Pasta alla papalina

Pasta in a creamy sauce with prosciutto and Parmigiano Reggiano, a dish said to be created for Pope Pius XII in the 1930s

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Penne pasta alla grappa

Penne pasta alla grappa

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Piccata di vitello

Piccata di vitello

Thinly sliced and pan-fried veal with a sauce made with butter, lemon juice and capers

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Pieczeń wołowa

Pieczeń wołowa

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Pierogi

Pierogi

Dumplings, commonly filled with cabbage, minced meat, mushrooms, there are also sweet versions filled with strawberries, blueberries

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Polenta towers and chicken

Polenta towers and chicken

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Räucheraal

Räucheraal

Smoked eel, used in soups, salads, sandwiches

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Ravioli

Ravioli

Pasta filled with meat, vegetables, cheese, fruit, nuts, typically in the shape of squares or circles and topped with sauce

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Risotto al vino rosso

Risotto al vino rosso

Red wine risotto

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Saltimbocca alla romana

Saltimbocca alla romana

Thin veal cutlets cooked with prosciutto, sage, butter and wine

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Scaloppine di vitello

Scaloppine di vitello

Thin veal cutlets in a sauce with lemon and capers

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Schweinebraten

Schweinebraten

Roast pork, serve with gravy, sauerkraut, bread dumplings

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Spaghetti ai frutti di mare

Spaghetti ai frutti di mare

Pasta with seafood and tomato sauce

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Suckling pig

Suckling pig

Serve with roll dumplings and pan gravy

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Swiss omelet with herbs

Swiss omelet with herbs

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Tagliata di manzo

Tagliata di manzo

Grilled steak sliced prior to serving, serve with sautéed chantarelles, potatoes au gratin and arugula salad dressed with olive oil and balsamic vinegar

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Torta di formaggio

Torta di formaggio

Quiche made with gorgonzola, fontina and sun-dried tomatoes

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Wiener schnitzel

Wiener schnitzel

Battered and fried veal cutlet

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Wurstsalat

Wurstsalat

Sausage salad, made with sausage or meat and, for example, hard boiled eggs, cheese, cucumbers, onions, oil and vinegar

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Zürcher geschnetzeltes

Zürcher geschnetzeltes

Veal in a heavy cream, mushroom and white wine sauce, traditionally served with rösti (potato fritters)

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Canederli

Side, Snack, Appetizer

Canederli

Large bread dumplings, made with stale bread, flour, milk, eggs, cheese, herbs, speck, served in broth, stews, with roasts

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Grittibänz

Side, Snack, Appetizer

Grittibänz

Christmas bread men, sweet bread in the shape of a person

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Insalata di gamberi

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Insalata di gamberi

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Kluski

Side, Snack, Appetizer

Kluski

Noodles or dumplings, for example, egg noodles, potato dumplings, drop dumplings, many shapes and types

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Lenticchie brasate

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Lenticchie brasate

Braised lentils

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Potato

Side, Snack, Appetizer

Potato

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Risotto coi carciofi

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Risotto coi carciofi

Artichoke risotto

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Spaetzle

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Spaetzle

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Supplì

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Supplì

Rice croquettes filled with meat and mozzarella- Rome, Lazio, Campania, Vatican City

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Zasmażana kapusta

Side, Snack, Appetizer

Zasmażana kapusta

Braised or stewed sauerkraut

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Sugar plum

Sugar plum

Traditional candies made with dried fruit, nuts, spices and crunchy sugar, common during Christmas

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Cavatelli

Side, Snack, Appetizer

Cavatelli

Short, solid length pasta that exists in three sizes, usually measured in fingers (one, two or three), from Molise

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Ramen jiro

Ramen jiro

A popular style of Japanese ramen that originated in 1968 in Meguro, Tokyo at Ramen Jiro, the ramen is characterized by its salty shoyu and tonkotsu soup base, with thick dense noodles and fatty pork chunks

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Sugar plum

Sugar plum

Sugar plums are a type of dragée or other hard candy made into small round or oval shapes. The plum in the name of these confections does not always mean plum in the sense of the fruit, but rather their small size and spherical or oval shape. Traditional sugar plums often contained no fruit, instead being made mostly of pure sugar. These candies were comfits, and often surrounded a seed, nut, or spice. The menu for Henry IV of England's 1403 wedding feast included sugar plums, which were probably fruit preserves or suckets.[page needed] A cookbook from 1609, Delights for Ladies, describes boiling fruits with sugar as “the most kindly way to preserve plums.” The term sugar plum was applied to a wide variety of candied fruits, nuts, and roots by the 16th century.[page needed] In this period, sugar plums were often made from unripe fruits, often still with their stones, as ripe fruits were more difficult to candy; the name sugar plum may have referred to pieces of wire inserted into the fruit for decoration and ease of handling.[page needed]

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Sugar plum

Sugar plum

Sugar plums are a type of dragée or other hard candy made into small round or oval shapes. The plum in the name of these confections does not always mean plum in the sense of the fruit, but rather their small size and spherical or oval shape. Traditional sugar plums often contained no fruit, instead being made mostly of pure sugar. These candies were comfits, and often surrounded a seed, nut, or spice. The menu for Henry IV of England's 1403 wedding feast included sugar plums, which were probably fruit preserves or suckets.[page needed] A cookbook from 1609, Delights for Ladies, describes boiling fruits with sugar as “the most kindly way to preserve plums.” The term sugar plum was applied to a wide variety of candied fruits, nuts, and roots by the 16th century.[page needed] In this period, sugar plums were often made from unripe fruits, often still with their stones, as ripe fruits were more difficult to candy; the name sugar plum may have referred to pieces of wire inserted into the fruit for decoration and ease of handling.[page needed]

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Sugar plum

Sugar plum

Sugar plums are a type of dragée or other hard candy made into small round or oval shapes. The plum in the name of these confections does not always mean plum in the sense of the fruit, but rather their small size and spherical or oval shape. Traditional sugar plums often contained no fruit, instead being made mostly of pure sugar. These candies were comfits, and often surrounded a seed, nut, or spice. The menu for Henry IV of England's 1403 wedding feast included sugar plums, which were probably fruit preserves or suckets.[page needed] A cookbook from 1609, Delights for Ladies, describes boiling fruits with sugar as “the most kindly way to preserve plums.” The term sugar plum was applied to a wide variety of candied fruits, nuts, and roots by the 16th century.[page needed] In this period, sugar plums were often made from unripe fruits, often still with their stones, as ripe fruits were more difficult to candy; the name sugar plum may have referred to pieces of wire inserted into the fruit for decoration and ease of handling.[page needed]

Trends coming soon

Sugar plum

Sugar plum

Sugar plums are a type of dragée or other hard candy made into small round or oval shapes. The plum in the name of these confections does not always mean plum in the sense of the fruit, but rather their small size and spherical or oval shape. Traditional sugar plums often contained no fruit, instead being made mostly of pure sugar. These candies were comfits, and often surrounded a seed, nut, or spice. The menu for Henry IV of England's 1403 wedding feast included sugar plums, which were probably fruit preserves or suckets.[page needed] A cookbook from 1609, Delights for Ladies, describes boiling fruits with sugar as “the most kindly way to preserve plums.” The term sugar plum was applied to a wide variety of candied fruits, nuts, and roots by the 16th century.[page needed] In this period, sugar plums were often made from unripe fruits, often still with their stones, as ripe fruits were more difficult to candy; the name sugar plum may have referred to pieces of wire inserted into the fruit for decoration and ease of handling.[page needed]

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