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Rinderroulade Gefüllt Anschnitt 01
Rinderrouladen (; plural, singular Rinderroulade ()) are a German meat dish, usually consisting of bacon, onions, mustard and pickles wrapped in thinly sliced beef which is then cooked. The dish is considered traditional also in the Upper Silesia region of Poland where it is known as ''rolada śląska'' (''Silesian roulade''; ) and in the Czech Republic where it is known as ''španělský ptáček'' (''Spanish bird''). In Britain, the equivalent dish is widely referred to as beef olives. Beef or veal is typically used, though some food scholars tend to believe that the original version was probably venison or pork, and pork is still popular in some areas. The beef rouladen as we know them today have become popular over the last century. The cut is usually topside beef or silverside since this is the cheaper cut. The meat is cut into large, thin slices. The filling is a mixture of smoked fatback, chopped onions and chopped pickles (gherkins) which is at times varied by adding ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Red Wine
Red wine is a type of wine made from dark-colored grape varieties - (red grapes.) The color of the wine can range from intense violet, typical of young wines, through to brick red for mature wines and brown for older red wines. The juice from most purple grapes is greenish-white, the red color coming from anthocyan pigments present in the skin of the grape. Much of the red wine production process involves extraction of color and flavor components from the grape skin. Varieties The top 20 red grape varieties by acreage (listed alphabetically) are: * Alicante Henri Bouschet * Barbera * Bobal * Cabernet Franc * Cabernet Sauvignon * Carignan * Cinsaut * Malbec * Douce noir * Gamay * Grenache * Isabella * Merlot * Montepulciano * Mourvèdre * Pinot noir * Sangiovese * Syrah * Tempranillo * Zinfandel The next top 30 red grape varieties by acreage (listed alphabetically) are: * Aglianico * Blaufränkisch * Bordô * Carménère * Castelão * Concord * ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
German Meat Dishes
German(s) may refer to: * Germany, the country of the Germans and German things **Germania (Roman era) * Germans, citizens of Germany, people of German ancestry, or native speakers of the German language ** For citizenship in Germany, see also German nationality law **Germanic peoples (Roman era) *German diaspora * German language * German cuisine, traditional foods of Germany People * German (given name) * German (surname) * Germán, a Spanish name Places * German (parish), Isle of Man * German, Albania, or Gërmej * German, Bulgaria * German, Iran * German, North Macedonia * German, New York, U.S. * Agios Germanos, Greece Other uses * German (mythology), a South Slavic mythological being * Germans (band), a Canadian rock band * "German" (song), a 2019 song by No Money Enterprise * ''The German'', a 2008 short film * "The Germans", an episode of ''Fawlty Towers'' * ''The German'', a nickname for Congolese rebel André Kisase Ngandu See also * Germanic (disambiguatio ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Czech Cuisine
Czech cuisine has both influenced and been influenced by the cuisines of surrounding countries and nations. Many of the cakes and pastries that are popular in Central Europe originated within the Czech lands. Contemporary Czech cuisine is more meat-based than in previous periods; the current abundance of farmable meat has enriched its presence in regional cuisine. Traditionally, meat has been reserved for once-weekly consumption, typically on weekends. The body of Czech meals typically consists of two, or sometimes more, courses; the first course is traditionally soup, and the second course is the main dish. If a third course is eaten, which mainly happens at more festive occasions, it is usually a sweet dessert or compote ('). In the Czech cuisine, thick soups and many kinds of sauces, both based on stewed or cooked vegetables and meats, often with cream, as well as baked meats with natural sauces (Gravy, gravies), are popular dishes usually accompanied with beer, especial ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Austrian Cuisine
Austrian cuisine consists of many different local or regional cuisines. In addition to Viennese cuisine, which is predominantly based on the cooking traditions of the Habsburg monarchy, Habsburg Empire, there are independent regional traditions in all the Federal states of Austria, states of Austria. The Austrian cuisine shares similarities with its neighboring countries in Central Europe, but particularly with the cuisines of Hungarian cuisine, Hungary, Bavaria, Bohemia and Northern Italy. Dishes and preparation methods have often been adopted, integrated, adapted or mixed. The Austrian cuisine is internationally known above all for its pastries such as the Kaiserschmarrn, the apple strudel, as well as for the Tafelspitz and the Wiener schnitzel. Mealtimes Breakfast is of the "continental" type, usually consisting of Kaiser roll, bread rolls with either jam or cold meats and cheese, like most of european cuisine and it is accompanied by coffee, tea or juice. The midday me ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Stuffed Dishes
This is a list of stuffed dishes, comprising dishes and foods that are prepared with various fillings and stuffings. Some dishes are not actually stuffed; the added ingredients are simply spread atop the base food, as one cannot truly stuff an oyster or a mussel or a pizza. General stuffed dishes Asian-style buns * Bánh bao * Baozi ** Baozi#Types, List of baozi * Bakpia pathok * Beef bun * Pineapple bun#Buttered variant, Buttered pineapple bun * Cha siu bao * Cocktail bun * Jjinppang – a steamed bun, typically filled with red bean paste with bits of broken beans and bean husk. ** Hoppang * Nikuman * Peanut butter bun * Xab Momo * Xiaolongbao Desserts and sweets Dumplings *Pierogi Fish and seafood dishes * Crappit heid – a traditional Scots fish course, consisting of a boiled fish head stuffed with oats, suet and liver. * Stuffed clam *Stuffed mussels – an Armenian cuisine, Armenian dish that is popular in Armenia and Turkey consisting of mussels filled w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Beef Dishes
This is a list of notable beef dishes and foods, whereby beef is used as a primary ingredient. Beef is the culinary name for meat from bovines, especially cattle. Beef can be harvested from cows, bulls, heifers or steers. Acceptability as a food source varies in different parts of the world. Beef is the third most widely consumed meat in the world, accounting for about 25% of meat production worldwide, after pork and poultry at 38% and 30% respectively.Raloff, JanetFood for Thought: Global Food Trends Science News Online. 31 May 2003. In absolute numbers, the United States, Brazil, and the People's Republic of China are the world's three largest consumers of beef. On a per capita basis in 2009, Argentines consumed the most beef at 64.6 kg per person; people in the U.S. ate 40.2 kg, while those in the E.U. ate 16.9 kg. USDA PDF Beef dishes * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Zrazy
Zrazy ( Polish: ''zrazy'' , Lithuanian: ''zrazai'' or ''mušti suktinukai'') is a meat roulade dish popular in Poland (Silesian rouladen), western Belarus and Lithuania. Its origin can be traced back to the times of the Polish–Lithuanian Commonwealth. Ingredients Classic zrazy have a rolled shape and are made of thin slices of beef, which is flavored with salt and pepper and stuffed with vegetables, mushrooms, eggs, and potato. History It is unknown exactly when this dish was invented as well as which region of the former Polish–Lithuanian Commonwealth first produced it; both Poland and Lithuania claim to have created zrazy. In its traditional shape, it probably comes from Lithuanian cuisine, although its name comes from Polish and means a slice of meat or roast cut off from the whole. See also * Roulade – general French-origin word for rolled meat dishes * List of beef dishes * List of stuffed dishes This is a list of stuffed dishes, comprising dishes and foods t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Braciola
Braciola (; : braciole, ) may refer to several distinct dishes in Italian cuisine. Cut of meat Braciola may refer to an Italian dish consisting of slices of meat that are pan-fried or grilled, often in their own juice or in a small amount of light olive oil Olive oil is a vegetable oil obtained by pressing whole olives (the fruit of ''Olea europaea'', a traditional Tree fruit, tree crop of the Mediterranean Basin) and extracting the oil. It is commonly used in cooking for frying foods, as a cond .... They are different from the finer cut ''fettine'' ('small/thin slices'), which never have bone and are generally thinner. The French version, ''brageole'', is made from rolls of meat, essentially beef chuck cutlets, seasoned inside with garlic, parsley, salt, and pepper. The meat is usually pan-fried or grilled. See also * '' Braciolone'' References {{Reflist Cuisine of Campania Italian meat dishes Goat dishes ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Roulade
A roulade () is a dish of filled rolled meat or pastry. Roulade can be savory or sweet. Swiss roll is an example of a sweet roulade. Traditionally found in various European cuisines, the term ''roulade'' originates from the French word ''rouler'', meaning "to roll". Meat A meat-based roulade typically consists of a slice of steak rolled around a filling such as cheese, vegetables, or other meats. A roulade, like a braised dish, is often browned then covered with wine or stock and cooked. Such a roulade is commonly secured with a toothpick, metal skewer or a piece of string. The roulade is sliced into rounds and served. Of this common form, there are several notable dishes: * Paupiette, French veal roulade filled with vegetables, fruits or sweetmeats * Rinderroulade, German and Hungarian beef roulade filled with onions, bacon and pickles. Also Kohlroulade, cabbage filled with minced meat. *Španělské ptáčky (Spanish birds) are roulade in Czech cuisine. The recipe is pra ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Spätzle
Spätzle (), Spätzla or Spatzen, called ''nokedli'' () in Hungarian, are a type of Central European egg pasta typically served as a side for meat dishes with sauce. Commonly associated with Swabia (hence Swabian spaetzle) and Alsace, it is also found in the cuisines of southern Germany and Austria, Switzerland, Liechtenstein, Hungary, Vojvodina, Banat, Slovenia, Lorraine, Moselle, and South Tyrol. It may be served as a side dish or with other ingredients like cheese and onion as a main dish. Spätzle are egg-based pasta of an irregular form with a rough, porous surface. The glutinous dough is put directly into boiling water or steam and the form varies between thin and thick, elongated and short. Spätzle is cooked for the first time during the fabrication. The moist dough is either pressed through a perforated metal plate or it drips through this plate into the boiling water. Other ways to prepare Spätzle are more applicable for domestic use. A similar round shape, simplified ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Red Cabbage
The red cabbage (purple-leaved varieties of ''Brassica oleracea'' Capitata Cultivar group, Group) is a kind of cabbage, also known as Blaukraut after preparation. Its leaves are coloured dark red/purple. However, the plant changes its colour according to the pH, pH value of the soil due to a pigment belonging to anthocyanins. In acidic soils, the leaves grow more reddish; in neutral soils, they will grow more purple, while an alkaline soil will produce rather greenish-yellow coloured cabbages. This explains the fact that the same plant is known by different colours in various regions. It can be found in all of Europe, throughout the Americas, in China, and especially in Africa. The juice of red cabbage can be used as a homemade pH indicator, turning red in acid and green/yellow in basic solutions. When cooking, red cabbage will normally turn blue; adding vinegar or acidic fruit to the pot is necessary to retain the cabbage's red colour. Red cabbage needs well-fertilize ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
