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| Bouilli | ■■■■■ |
Bouilli is a French term which means boiled, braised or stewed. It also refers to a Cajun soup made with . . . 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 | |
| English Breakfast | ■■■■ |
English Breakfast refers to the traditional and substantial first meal which may consists of porridge . . . Read More | |
| Ham hock | ■■■■ |
Ham hock refers to the lower portion of a hog's hind leg, often used to flavor soups, beans, vegetables . . . Read More | |
| Lamprais | ■■■■ |
Lamprais a Sri Lankan dish of rice boiled in meat stock, and mixed with meat and vegetables. Rice is . . . 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 | |
| Pyeonyuk | ■■■■ |
Pyeonyuk (??) is the Korean term for "Pressed meat". It is a dish made from slices of seasoned boiled . . . Read More | |
| Soemeori-Pyeonyuk | ■■■■ |
Soemeori-Pyeonyuk (Pressed Ox Head) is a Korean fooda sticky, gelatinous terrine of beef head. Soemeori-Pyeonyuk . . . Read More | |
| Cansi / kansi | ■■■■ |
Cansi / kansi: Cansi or Kansi refers to the Ilonggo’s or Iloilo's version of Bulalo or stew made from . . . Read More | |
| Caldo de Res | ■■■■ |
Caldo de Res or Beef Soup refers to a Mexican dish made ofbeef bone with marrow, pieces of chambarete, . . . Read More | |