Casareep
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Farine | ■■■■ |
Farine (flour in English) in St. Vincent and the Grenadines is made by grating cassava and squeezing . . . Read More | |
Fumet | ■■■ |
Fumet is the French term for concentrates stock of fish, meat, mushroom, or game reduced with wine until . . . Read More | |
Season | ■■■ |
Season: In the food context, "season" refers to the process of adding flavor to food by using herbs, . . . Read More | |
Saltibarsciai | ■■■ |
Saltibarsciai refers to a popular Lithuanian bright pink cold borscht soup which is made using cooked . . . Read More | |
Bouilli | ■■■ |
Bouilli is a French term which means boiled, braised or stewed. - It also refers to a Cajun soup made . . . Read More | |
Pot-au-feu | ■■■ |
Pot-au-feu refers to French dish of boiled beef, vegetables and beef broth, although there are many variations. . . . Read More | |
Useol | ■■■ |
Useol refers to Korean dish made of boiled beef tongue. - Beef tongue is a delicacy in Korea. It is boiled, . . . Read More | |
Guksu-Jeongol | ■■■ |
Guksu-Jeongol or Guksu Jeongol refers to Korea's noodle casserole . It is a noodle hot pot dish that . . . Read More | |
Caldo de Res | ■■■ |
Caldo de Res or Beef Soup refers to a Mexican dish made of - beef bone with marrow, pieces of chambarete, . . . Read More | |
Abenkwan | ■■■ |
Abenkwan refers to palm nut/oil soup/stew which is made, prepared or cooked from the pulp of pounded . . . Read More |