View allAll Photos Tagged REFRIED
Can anyone out there identify the graffiti artists? Monster Decay has just identified the artists as Adek, Jade? , Fuct and Refry? Thanks for all the ID's .:-)
Refried photos. Photos from the eighties rephotographed in situ> Joao and Cesar holding a 2 metre print of a picture taken in 1987 on the Oranienstrasse.
Toasted bolillo as a raft for homemade refried beans, white Mexican cheese and chopped fresh tomato--delicious simplicity.
Mestizo will be holding our fourth ‘Festival del Mole’, featuring a special menu of 12 ‘MOLE’ (moh-lay) sauces and authentic recipes from Mexico. These sauces may contain up to 40+ ingredients, and each estado (state) in Mexico will have their own regional specialities.
This time also coincides with the ‘DÍA DE LOS MUERTOS’ (Day of the Dead) celebrations on the 1st & 2nd November and Mestizo will be having a special altar commissioned and displayed in the restaurant, to welcome back our ‘dear departed’… as well as a selection of seasonal specialities including the delicious Pan de Muerto (Bread of the Dead) available for take-away at £3 and £5. Bring your cameras and your appetites. If there is a special person you would like to remember, then bring a photograph of them to place on our altar. In Mexico, the Day of the Dead is a time of remembrance and is a joyful celebration of life.
MENU
ANTOJITOS - Starters
TAMALES: 2 steamed corn husks, filled with masa and your choice of ‘pollo con mole’, ‘queso con rajas’, or puerco con salsa verde’. 5.40
SOPA DE TORTILLA: (V) seasoned, fresh tomato soup with fried corn tortilla strips, sour cream, sliced avocado and dried chile 6.50
GUACAMOLE: (V) freshly prepared avocado dip served with tortilla chips and pico de gallo 6.50
CLASSIC NACHOS: corn chips with refried beans topped with layers of melted cheese and sliced jalapeño peppers the classic (V) 9.50 with chicken or chorizo 11.50
FLAUTAS: 4 crispy fried rolled tortillas, filled with chicken, and topped with lettuce, sour cream and green tomatillo salsa 7.20
EMPANADAS: assortment of 4 corn pastries filled with cheese, potato, cuitlacoche or flor de calabaza, served with sour cream and salsa roja 7.60
JALADAS: (V) 4 jalapeño peppers stuffed with cream cheese, served with sour cream 6.80
QUESO FRITO: (V) fried breaded cheddar cheese in a pool of green tomatillo salsa topped with cilantro, onion and sesame seed 7.60
QUESO FUNDIDO: (V) velvety melted cheese to spoon in your warm flour tortillas, served with pico de gallo the classic 7.80 with chorizo or mushrooms 9.80
ENSALADA NOPALES (V) tender cactus leaf with tomato, cilantro, queso fresco, onion & jalapeño chile, served on a bed of lettuce 7.50
CEVICHE DE CAMARON: prawns marinated in lemon juice with chopped onions, tomatoes, Serrano chiles & fresh cilantro, served with avocado slices & tortilla chips 8.80
MIXED ANTOJITOS PLATTER: assortment of one flauta, quesadilla, jalada, and tamal per person 8.20
MOLE FESTIVAL MENU - PLATOS FUERTES
- Main Courses -
MOLE DE OLLA: more of a broth or stew, this mole is made of BEEF chunks, with ancho, mora, mulato & chipotle chiles, garlic, tomatillo, onion, carrots, green beans, chayote, spices and corn dumplings. Accompanied with chopped onion, coriander, chiles, lime quarters and warmed tortillas. 16.50
MOLE VERDE DE OLLA: (V) a sumptuous broth of tomatillo, onion, garlic, green chilli and coriander with vegetable selection of sweet potato yuca (cassava) potato, sweet corn, courgette and green beans. Accompanied with chopped onion, coriander, chiles, lime quarters and warmed tortillas. 11.50
All the following mole dishes are served with rice and a choice of refried beans or sautéed potato
GUAJOLOTE EN MOLE POBLANO(originally from Puebla City) : TURKEY in perhaps the most famous of all the moles. (also possibly the cause of the first major argument for any newly wed when it is mentioned that ‘My mother’s mole is better than yours’!) Up to 40 ingredients of chiles, nuts, seeds, spices, herbs and of course chocolate. 14.00
GUAJOLOTE EN MOLE NEGRO: perhaps the most difficult of all the moles to produce. TURKEY with six kinds of chile; chilguacle, negro, mulatto, pasilla, ancho, & guajillo, plus a large secret selection of seeds, nuts, spices, herbs & chocolate. 14.00
MOLE COLORADITO MIXTO (originally from Oaxaca): BEEF AND LAMB, in a complex roast chile selection including chile ancho & chilguacle, garlic, onion, parsley, sesame seeds, cinnamon & chocolate. 16.50
PATO EN PIPIAN VERDE: DUCK, in a green mole made of chile verde, tomatillo, pumpkin seeds, sesame seeds, peanuts, garlic, coriander, lettuce, onion, vinegar, cinnamon and chile ancho. 14.50
CORDERO EN MOLE CARRETERO (originally from Amatitlan, Veracruz): LAMB CUTLETS, in a mole of mulato, pasilla & ancho dried chile with almonds, peanuts, raisins, cacao, cinnamon, tomatillo & plantain, prepared as a ‘mixiote’ with the meat and then wrapped in a banana leaf to cook. 16.00
CORDERO EN MOLE AMARILLO: LAMB CUTLETS, in this ‘yellow mole’, (originally from Oaxaca, the home of the 7 moles), made with over 20 ingredients, including chile guajillo, tomato, cumin, garlic & onion. £16.50
MANCHA MANTELES: CHICKEN OR PORK in this mole known as ‘table cloth stainer’, is prepared with a delicious selection of dried chile including mulato & ancho, with peanuts, pineapple, peach, plantain, pear, yellow apple, onion, tomato, bay leaf, cinnamon and black pepper. 14.00
CERDO o POLLO EN MOLE DE HIERBABUENA (originally from Petlancingo, in the State of Puebla): SPARE RIBS or CHICKEN in a chile guajillo, black pepper, cloves & herbabuena (similar to mint). Traditionally used for it’s health giving properties, as well as being tasty. 14.00
CAMARONES EN MOLE DE TAMARINDO: KING PRAWNS in a rich ‘sweet & sour’ mole of pasilla negro & mulato dried chile with almonds, pecans, sesame seed, tomatillo, clove, piloncillo (sweet), ginger, cumin, plum, onion, garlic & tamarind. 14.50
PESCADO ENVUELTO EN HOJA DE PLÁTANO CON MOLE ROJO (from the coastline of Mexico – all 11,530km of it.): FILET of FRESH HADDOCK, in a red mole of ancho & guajillo chile, garlic, onion, sesame seed, cinnamon & clove, all wrapped in a banana leaf (mixiote). A taste in a million. 14.50
PLATOS FUERTES - Main Courses
A few extra dishes from our A La Carte menú
FILETE TAMPIQUEÑA: strip of beef fillet accompanied by a chicken enchilada, guacamole, refried beans and rice 24.00
POLLO TICUL: Yucatan style chicken marinated in achiote, orange juice, garlic, cumin, oregano & honey then wrapped in a banana leaf with onion, green peppers & tomatoes & baked & served with black beans & corn tortillas. 14.00
MIXIOTE DE CORDERO: shank of lamb or vegetables marinated in Mexican spice, wrapped in a banana leaf and cooked until tender, accompanied with rice & corn tortillas. lamb - 16.00 / vegetables - 9.80
CREPAS DE CUITLACOCHE: (V) (a Mexican speciality) thin crepe pancakes filled with black corn mushrooms, sautéed with onion, garlic, button mushrooms, serrano chile & sweet corn in a special chef’s white cream sauce served with grilled vegetables. 12.00
POSTRES – Desserts
A selection of traditional ‘Día de Los Muertos’ desserts
PAN DE MUERTOS: our special sweet, ‘Day of the Dead’ bread. Perfect with coffee. 2.00
TAMALES DULCES DEL DIA: our chef's choice of 2 tamales filled with a variety of sweet fillings - Perfect to share - 5.40
CALABAZA EN TACHA: Candied pumpkin & sweet potato in syrup, cinnamon & vanilla 3.80
ATOLE: traditional Mexican strawberry & corn flour drink 1.80
HELADOS: an ever changing selection of ice cream and sorbets made from tropical fruits 3.50
FLAN CASERO: a rich Mexican version of crème caramel – delicious 3.60
A gratuity of 12.5% will be applied to tables of six or more
Mestizo Restaurant & Tequila Bar
103 Hampstead Road
London NW1 3EL
Tel. 020 7387 4064
www.facebook.com/mestizolondon
Book online bit.ly/HGKdKK
Trick photography.
Camera: Minolta SRT-200
Lens: Minolta MD Rokkor-X 50mm, f/1.2
Film: Fuji Film Neopan Acros 100 B&W
Aperture: f/5.6
Shutter Speed: "B" (bulb) 2 secs.
Date: March 6th, 2019, 4.19 p.m.
Location: Norris City, Illinois, U.S.A.
Developing Chemicals at 68 degrees
Water pre-soak: 5 minutes
Caffenol CM-RS: 11 minutes
Water rinse: 1 minute
Ilford Ilfostop stopbath: 1 minute
Water rinse: 1 minute
Ilford Hypam fixer: 9 minutes
Water rinse: 2 minutes
Kodak Photo-Flo 200: 1 minute
Minolta SRT-200 Fuji Acros 100 2019 14ff
Watermelon, tofu sticks, a refried bean empanada, some cookies from the Japanese market, and a few almonds.
Filled with chicken and mozzarella. Topped with a sweet and smoky homemade pepper and cocoa sauce, fresco cheese, sour cream and onions. Side of rice and beans.
Served at Las Enchiladas Mexican Restaurant
Farmington Minnesota
Wednesday October 14th 2020
Layered bean dip made with refried beans, sour cream, guacamole, and cilantro; a sugar cookie; grapes; and tortilla chips.
Polish your pancake skills in this Saturday’s Guardian. You’ve got two weeks to get flipping perfect for Shrove Tuesday on 21st February, and that means lots of pancake trials to do so you look a star.
It’s both curious and reassuring that after many hundreds of years we still celebrate pancake making every Shrove Tuesday, while many other English food traditions have disappeared. They’re essentially a kind of griddle flatbread, and when thought of like that they make more sense in on a menu. They can wrap a soft filling and keep it intact when refried in a hot pan or baked, or form a trencher-like base to soak up the juice from food served on it: anything from a stack of American pancakes topped with bacon and syrup through to soft Staffordshire oatcakes served with cheese or sausages.
The recipes for ale and wheatgerm pancakes (left), and thick buttermilk pancakes (right), are coming up in this Saturday’s Guardian Weekend Magazine, 11th February 2012..
Sign in front of Panchitas Pupuseria, 530 Valencia Street, San Francisco, California. A family-owned Salvadoran restaurant specializing in pupusas. A pupusa is a thick flatbread from El Salvador made with cornmeal or rice flour, similar to the Venezuelan and Colombian arepa. It is usually stuffed with one or more ingredients. These may include cheese, chicharrón, squash, or refried beans.
2 grilled mini tacos stuffed full with refried beans, Monterey Jack and cheddar cheese, slow cooked stewed steak from Hawthorne Valley Farms, tomatoes, onions and finished with a house-made cumin crema. With a cup Southwest potato, bacon and leek soup, topped with cheddar cheese
Dumplings are a food that consists of small pieces of dough wrapped around a filling. They can be based on flour, potatoes or bread, and may include meat, fish, vegetables, or sweets. They may be cooked by boiling, steaming, simmering, frying. They may have a filling, or there may be other ingredients mixed into the dough. Dumplings may be sweet or savoury. They can be eaten by themselves, in soups or stews, with gravy, or in any other way. While some dumplings resemble solid water-boiled doughs, such as gnocchi, others such as wontons or ravioli feature a wrapping of dough around a filling.
AFRICAN CUISINE
Banku and kenkey fit the definition of a dumpling in that they are starchy balls of dough that are steamed. They are formed from fermented cornmeal dough. Banku are boiled while kenkey are partly boiled then finished by steaming in banana leaves.
Fufu may be described as a dumpling although in actual sense, it is not. Fufu is made by pounding boiled cassava (common in Ghana) or yam (common in Nigeria) in a wooden mortar with a wooden pestle. Plantain or cocoyam may be added. There are several other versions of fufu in Africa and the Caribbean. There have been other versions of fufu which will fit better into the definition of dumplings. These are mostly common outside Africa where they originate. It is made by steaming cassava and plantain/cocoyam flour into thick starchy balls.
Tihlo - prepared from roasted barley flour - originated in the Tigray region of Ethiopia and is now very popular in Amhara as well and spreading further south.
Souskluitjies are dumplings found in South Africa. They are a steamed sweet dumpling, sometimes made with plain flour and sometimes with the addition of dried fruits or other flavors. They are often served with a syrup flavored with cinnamon or a custard sauce.
South Africa has another kind of dumpling known as melkkos. These dumplings are formed by putting milk, one teaspoon at a time, into a dry flour mixture. The flour clings to the milk and forms dumplings, which are then boiled in a mixture of milk and butter. They are served hot and sprinkled with cinnamon sugar.
AMERICAN CUISINE
Several types of dumplings are popular in the United States. Bite-sized, hand-torn pieces of dough are cooked in boiling chicken broth along with a variety of vegetables to make the dish chicken and dumplings which is served as a thick soup. Chicken and dumplings is a popular comfort food in the Southern and Midwestern U.S.
Dumplings are often used as part of the regionally popular Burgoo stew.
The baked dumpling is popular in American cuisine. These sweet dumplings are made by wrapping fruit, frequently a whole tart apple, in pastry, then baking until the pastry is browned and the filling is tender. As an alternative to simply baking them, these dumplings are surrounded by a sweet sauce in the baking dish, and may be basted during cooking. Popular flavours for apple dumplings include brown sugar, caramel, or cinnamon sauces.
Boiled dumplings are made from flour to form a dough. A pot of boiling chicken or turkey broth is used to cook this dough. The thickness and the size of the dumplings is at the cook's discretion. The size does not affect the taste but the thickness does. It is optional to serve with the meat in the dish or on the side.
Dumplings can be made with eggs, milk, baking powder or even yeast, or just from flour and water. Rolled dumplings are rolled thin and cut into small pieces for cooking, while dropped dumplings are formed into small balls.
Tortilla dumplings are made by adding tortillas and fillings to a boiling pot of stock. Popular varieties of Southern dumplings include chicken dumplings, turkey dumplings, strawberry dumplings, apple dumplings, ham dumplings, and even butter-bean dumplings.
ASIAN CUISINE
CENTRAL ASIAN CUISINE
Manti (also manty or mantu) is a steamed dumpling in Central Asian and Chinese Islamic cuisine. It contains a mixture of ground lamb (or beef) spiced with black pepper, enclosed in a dough wrapper. Manti are cooked in a multi-level steamer (mantovarka) and served topped with butter, yogurt, sour cream, or onion sauce. These dumplings are popular throughout Central Asia, including Afghanistan, Kazakhstan, Kyrgyzstan, Tajikistan, Uzbekistan, Xinjiang region of China and India.
Chuchvara is a very small boiled dumpling typical of Uzbek and Tajik cuisine. Made of unleavened dough squares filled with meat, it is similar to the Russian pelmeni and the Chinese wonton, but in observance of the Islamic dietary rules, the meat filling is without pork. Chuchvara can be served in a clear soup or on their own, with vinegar or sauce based on finely chopped greens, tomatoes and hot peppers. Another popular way of serving chuchvara is topped with suzma (strained qatiq) or with smetana (sour cream), Russian-style.
CHINESE CUISINE
A common legend goes that dumplings were first invented in the era of the Three Kingdoms, around 225 AD. Zhuge Liang, a general and minister of Shu Han, dammed up a poison marsh on his southern campaign against the Nanman with dumplings instead of the heads that the Nanman used.The jiaozi (Chinese: 餃子/饺子) is a common Chinese dumpling which generally consists of minced meat and finely chopped vegetables wrapped into a piece of dough skin. The skin can be either thin and elastic or thicker. Popular meat fillings include ground meat (usually pork, but can instead be beef or chicken), shrimp, and even fish. Popular mixtures include pork with Chinese cabbage, pork with garlic chives, pork and shrimp with vegetables, pork with spring onion, garlic chives with scrambled eggs. Filling mixtures vary depending on personal tastes and region. Jiaozi are usually boiled, steamed or fried and continue to be a traditional dish eaten on Chinese New Year's Eve, the evening before Chinese New Year, and special family reunions. Particularly, in Northern China, people generally eat dumpling on the Winter Solstice (December 22 of each year), a custom signifying a warm winter. Extended family members may gather together to make dumplings, and it is also eaten for farewell to family members or friends. In Northern China, dumplings are commonly eaten with a dipping sauce made of vinegar and chili oil or paste, and occasionally with some soy sauce added in.
If dumplings are laid flatly on a pan, first steamed with a lid on and with a thin layer of water, then fried in oil after the water has been evaporated, they are called guotie (鍋貼/锅贴, sometimes called "potstickers"), as the Maillard reaction occurring on the bottom of the dumplings makes the skin crispy and brown. The same dumplings are called jiaozi if they are just steamed.
The wonton (雲呑/餛飩) is another kind of dumpling. It is typically boiled in a light broth or soup and made with a meatier filling. The skin wrapping for wontons is different—thinner and less elastic—than that used for jiaozi[citation needed]. Wontons are more popular in Southern China (Shanghai, Guangdong, Hong Kong etc.) whereas in Northern China, jiaozi are more popular. Jiaozi, wonton and potstickers are all wrapped differently.
Another type of Chinese dumpling is made with glutinous rice. Usually, the glutinous rice dumplings zongzi (粽子) are triangle or cone shaped, can be filled with red bean paste, Chinese dates or cured meat depending on region. Glutinous rice dumplings are traditionally eaten during the Duanwu Festival. Other types of dumplings would be soup dumplings, commonly referred to as xiaolongbao (小籠包/小笼包).
Chinese cuisine includes sweet dumplings. Tangyuan are smaller dumplings made with glutinous rice flour and filled with sweet sesame, peanut, red bean paste. Tangyuan may also be served without a filling. Tangyuan are eaten on the 15th day of Chinese New Year, or the Lantern Festival.
See also: dim sum (點心) for descriptions of several other kinds of dumplings such as har gow, fun guo, siew mai, Cha siu bao, lo mai gai and crystal dumplings.
INDIAN CUISINE
Indian cuisine features several dishes which could be characterised as dumplings:
Gujhia (Hindi) is a sweet dumpling made with wheat flour, stuffed with khoya. Bhajia are also dumplings sometimes stuffed with veggies and fruits.
Fara (Hindi) is also famous in North India which is very similar to dumplings. It is made of wheat flour with stuffing of lentils and similar delicacy.
Kachori (Hindi) is a round flattened ball made of fine flour filled with a stuffing of baked mixture of yellow moong dal or Urad Dal (crushed and washed horse beans), besan (crushed and washed gram flour), black pepper, red chili powder, salt and other spices.
Karanji (Marathi, Oriya) or Kajjikayi (Kannada, Telugu) or Kanoli are fried sweet dumplings made of wheat flour and stuffed with dry or moist coconut delicacies. They are a popular dish among Maharastrians, Oriyas and South Indians.
Pitha (Bihari, Oriya, Bengali, Assamese) are stuffed savouries either made by steam or deep frying. A wide range of pithas are available in eastern and north eastern India.
Another dumpling popular in Western India and South India is the Modak (Marathi, Oriya) or Modhaka (Kannada) or Modagam (Tamil) or Sugiyan (Malayalam), Kudumu (Telugu) where the filling is made of fresh coconut and jaggery or sugar while the covering is steamed rice dough. It is eaten hot with ghee.
Kozhakkattai (Tamil) or Kadabu (Kannada), is another South Indian dish that can be sweet, salty or spicy. The outer shell is always steamed sticky rice dough. In the sweet version, a form of sweet filling made with coconuts, boiled lentils and jaggery is used, whereas in the salty version, a mixture of steamed cracked lentils, chillies and some mild spices is used.
Ada (Malayalam) is another South Indian dish from Kerala that is sweet. Scrapped coconut mixed with sugar or jaggery is enveloped between the spread rice-dough and steamed. Sweet version of Kozhakkattai is equally famous in Kerala.
Pidi (Malayalam) is another South Indian dish from Kerala that is usually eaten with chicken curry.
Samosa is another popular savoury snack eaten in the Indian Subcontinent and Iranian Plateau. It is a fried dumpling usually stuffed with mince, vegetables (mainly potatoes) and various other spices. Vegetarian variants of samosas, without the added mince stuffing, are also popular and are sold at most eateries or roadside stalls throughout the country.
INDONESIAN CUISINE
Indonesian fish dumplings served in peanut sauce is called Siomay. Other types of dumplings are called Pangsit (wonton), steamed, boiled, or fried, and often is used as complement of bakmi ayam or chicken noodle. Indonesian dumplings were influenced and brought by Chinese immigrants to Indonesia.
FILIPINO CUISINE
Similar to Indonesia, the Chinese have brought dumplings to the Philippines since Pre-colonial times. It is also called Siomai which is made from ground pork, beef, shrimp, among others, combined with extenders like green peas, carrots and the like which is then wrapped in wonton wrappers. It is either steamed or fried and is usually dipped in soy sauce with calamansi juice.
JAPANESE CUISINE
Dango (団子) is a sweet dumpling made from rice flour, similar to mochi. Dango is eaten year-round, but the different varieties are traditionally eaten in given seasons. Three to four dango are often served on a skewer.
Gyōza (ギョーザ/餃子) is the Japanese version of the Chinese jiaozi.
KOREAN CUISINE
Korean dumplings are called "mandu" (만두). They are typically filled with a mixture of ingredients, including ground pork, kimchi, vegetables, cellophane noodles, but there are very many variations. Mandu can be steamed, fried, or boiled. The dumplings can also be used to make a soup called mandu guk (soup)(만둣국).
MONGOLIAN CUISINE
Buuz
Khuushuur
NEPALI CUISINE
In Nepal, steamed dumplings known as momos (or momo-cha) are a popular snack, often eaten as a full meal as well. They are similar to the Chinese jiaozi or the Central Asian manti. The dish is native to Tibet and was brought to Nepal by the Newar traders of Kathmandu who were trading goods with Tibet before the 1930s. Many different fillings, both meat based and vegetarian are common. Kathmandu Valley, a popular destination for momos, has with time developed its own essence for this food that differentiates it from its Tibetan counterpart.
Momos can be both fried and steamed. Momos are usually served with a dipping sauce normally consisting of tomatoes and chillies as the base ingredient, from which numerous variations can be made. Momo soup is a dish that has steamed momos immersed in a meat broth. Momos that are pan fried after steaming first are known as kothey momo, and steamed momos served in a hot sauce are called C-Momo in Nepal. Momos can also be prepared by directly deep frying without steaming first. Momos are one of the most items on the menus of Nepalese restaurants not only in Nepal but also around the world with significant Nepali populations like India, USA, UK, Australia and some Middle Eastern and European countries.
CARIBBEAN AND LATIN AMERICAN CUISINE
GENERAL
Empanadas, whose stuffing, manufacture and types are numerous and varied, differ from traditional dumplings in that they are deep fried or steamed and excess dough is not cut off.
CARIBBEAN CUISINE
Dumplings are either pan fried using a simple recipe including all-purpose flour, water, and salt made into a thick dough before frying on a pan until golden brown, or boiled in a soup. The fried version is usually served with breakfast codfish as a side.
BARBADIAN CUISINE
In Barbados, dumplings differ from those in other Caribbean islands in that they are slightly sweetened. The dumplings may either be of the flour or cornmeal variety. The dough is flavoured with spice, cinnamon and nutmeg. Dumplings are often added with Bajan soup where they are boiled. When found in Stew food, they dumplings are steamed along with ground provision, salted meat, plantain and other ingredients which is served with gravy.
JAMAICAN CUISINE
Dumplings come in three forms in Jamaica, fried, boiled, and roasted. All are made with flour, white or wheat, and the white-floured dumplings are often mixed with a bit of cornmeal. These foods are often served with a variety of dishes like ackee and saltfish, kidneys, liver salt mackerel, etc. and often taste better when refried. A refried dumpling is an already boiled dumpling left over from previous cooking that is fried, which gives it a slightly crispy outer layer and a tender middle. A purely fried white flour dumpling (also known as a "Johnny Cake") is golden brown and looks a lot like buñuelos, often substituting the boiled dumpling, but it is mostly consumed as part of breakfast. Fried dumplings can be made with or without sugar. When mixed with sugar, cornmeal and baking powder and fried, this variation is called festival. This delicious variation goes well when served with fried fish, or any other traditional Jamaican home food.
It derived from the Akan cuisine of Bofrot, with the exclusion of vanilla and yeast. For Jamaican dumplings, however, sugar and butter is optional as there are various ways to make it in Jamaica.
BRAZILIAN CUISINE
In Brazil, there are pastels, coxinhas, and bolinhas de carne which are fried dumplings filled with chicken, pork or beef mixed with olives, onions and spices. It is common to eat these on the beach or after work with fruit smoothies, beer, or fruity alcoholic drinks known as batidas.
CHILEAN CUISINE
In Chile, there are pantrucas, a type of flat, elongated irregular dumplings flavoured with fresh parsley and served in soup.
PERUVIAN CUISINE
"Papas Rellenas" or stuffed potatoes consist of a handful of mashed potatoes (without the milk and butter) flattened in the palm of the hand and stuffed with a savoury combination of ingredients. The stuffing usually consists of sautéed meat (could be beef, pork or chicken), onions and garlic. They are all seasoned with cumin, aji, raisins, peanuts, olives and sliced or chopped hard boiled eggs. After stuffing a ball is formed, rolled over flour and deep fried in hot oil. The stuffed potatoes are usually accompanied by onion sauce consisting of sliced onions, lime juice, olive oil, salt, pepper and slices of fresh peppers. The same dish may also be made with seafood. In some countries, yuca purée is used as the starch component of these Latin American dumplings.
PUERTO RICAN CUISINE
In Puerto Rico, dumplings are made of grated tubers such as yuca and malanga with added calabaza, unripe bananas and plantains mixed with flour. This dumplings are a traditional part in Puerto Rican style pigeon pea soup. Olive oil and annatto are usually added and help the mix from turning brown. The dumplings are formed into small balls and are first cooked in olive oil before boiling. Once the dumplings are crispy on the outside, they are then boiled with added ingredients.
Another dumpling that originated in Puerto Rico is the pasteles, a dumpling made of grated root vegetables, squash, plantains, and unripe bananas. The masa is then mixed with milk and annatto oil, and they are stuffed with stewed pork, chick peas, olives, capers and raisins. They are then placed on a banana leaf, tied and then boiled. The origin of pasteles leads back to Natives on the island of Borikén. Pasteles are popular in the Dominican Republic, Hawaii, Trinidad and lately seen in Cuban cuisine.
EUROPEAN CUISINE
BRITISH AND IRISH CUISINE
Savoury dumplings made from balls of dough are part of traditional British and Irish cuisine. Traditionally dumplings are made from twice the weight of self raising flour to suet, bound together by cold water to form a dough and seasoned with salt and pepper. Balls of this dough are dropped into a bubbling pot of stew or soup, or into a casserole. They sit, partly submerged in the stew, and expand as they are half-boiled half-steamed for ten minutes or so. The cooked dumplings are airy on the inside and moist on the outside. The dough may be flavoured with herbs, or it may have cheese pressed into its centre.
After beef stew is finished, a pudding can be created by topping the dumplings and gravy with sugar.[citation needed]
The Norfolk dumpling is not made with fat, but from flour and a raising agent.[8] Cotswold dumplings call for the addition of breadcrumbs and cheese, and the balls of dough may be rolled in breadcrumbs and fried, rather than cooked in a soup or stew.[9] Vegetarian dumplings can be made with vegetable suet, a type of shredded vegetable fat. When sweetened with dried fruit and spices, dumplings can be boiled in water to make a dessert. In Scotland, this is called a clootie dumpling, after the cloth.
CENTRAL EUROPEAN CUISINE
Germany, Hungary, Austria, Czech Republic and Slovakia boast a large variety of dumplings, both sweet and savoury. A dumpling is called Kloß in Northern Germany, Knödel, Nockerl or Knöpfle in Southern Germany and Austria. These are flour dumplings, the most common dumplings, thin or thick, made with eggs and semolina flour, boiled in water. Meat dumplings (called Klopse or Klöpse in North-Eastern Germany, Knöpfle and Nocken in Southern Germany) contain meat or liver. Liver dumplings are frequent additions to soup. Thüringer Klöße are made from raw or boiled potatoes, or a mixture of both, and are often filled with croutons. Bread dumplings are made with white bread and are sometimes shaped like a loaf of bread, and boiled in a napkin, in which case they are known as napkin dumplings (Serviettenknödel).
Maultaschen are a Swabian (Baden-Württemberg) specialty food, consisting of an outer layer of pasta dough with a filling traditionally made of sausage meat, spinach, bread crumbs and onions and flavored with various spices. Similar in appearance to Italian ravioli, Maultaschen are usually larger, however, each Maultasche being about 8–12 cm across.
he only potato dumpling museum in the world, the Thüringer Kloßmuseum, is located in Germany, in the municipality of Heichelheim near Weimar.Halušky are a traditional variety of dumplings cooked in the Central and Eastern European cuisines (Czech Republic, Hungary, Poland, Romania, Serbia, Slovakia, and Ukraine). These aresmall lumps cut from a thick flour and egg batter and dropped into boiling water, similar to the German Spätzle, Knöpfle, or Knödel.
In Hungary, these dumplings are called galuska or nokedli. Sweet varieties called gombóc are made with flour and potato dough, which is wrapped around whole plums or apricots, and then boiled and rolled in hot buttered bread crumbs. Shlishkes or "Krumplinudli" are small boiled potato dumplings made from the same potato dough as the sweet plum dumplings, also rolled in hot buttered bread crumbs.
Bryndzové halušky, considered the Slovak national dish, are small potato dumplings without a filling, served with salty sheep's cheese on top. The same dumplings are also used to create a similar dish, strapačky. Also available are their related stuffed version called pirohy, usually filled with bryndza (bryndzové pirohy), quark cheese, potatoes, onions, cabbage, mushrooms, or meat.
In Czech cuisine dumplings have two main forms:
Knödel is called in Czech knedlík and in Slovakia knedliček. It can be either houskový (bread) or bramborový (potato) knödel. These dumplings are boiled in loaf shape and then cut in slices and are part of many Czech national dishes such as Vepřo knedlo zelo or Svíčková na smetaně.
Ovocné knedlíky (ball-shaped knedle) filled in with fruit: plums, strawberry, blueberry etc. Meal is completed on plate with grated quark, melted butter and powder sugar.
Idrijski žlikrofi are Slovenian dumplings, regionally located in the town of Idrija. They are made from dough with potato filling and have a characteristic form of a hat. Žlikrofi are made by a traditional recipe from the 19th century, but the source of the recipe is unknown due to lack of historical sources. The dish may be served as a starter or a side dish to meat based dishes. Žlikrofi were the first Slovenian food to be classified as a Traditional speciality guaranteed dish.
EASTERN EUROPEAN CUISINE
Pierogi of Poland and varenyky of Ukraine, Russia and Belarus are ravioli-like crescent-shaped dumplings filled with savoury or sweet filling. Varenyky are usually boiled or steamed. Pierogi are often fried after boiling.
"Little ears", variously called uszka in Poland, ushki (ушки) in Russia, vushka (вушка) in Ukraine, and vushki (вушкі) in Belarus, are folded ring-shaped dumplings similar in shape to Italian tortellini or Jewish kreplach. They are stuffed with meat or mushrooms and traditionally served in borshch or clear soup. In Romania, "little ears" (Romanian: urechiuşe) are also served in dumpling soup (supă de găluşte)
Kluski are a different variety of Polish dumplings.
Lithuanian dough dumplings are called koldūnai and virtiniai. Usually they are filled with meat or curd. One of the varieties is called Šaltanosiai and is made with blueberry filling. There are also potato dumplings called cepelinai or didžkukuliai, filled with meat or curd inside, served with soured cream. A similar dish exists in Belarus that is called klyocki (клёцкi).
Russian pelmeni are smaller than varenyky and made only of minced meat with addition of onions and spices. Sometimes the meat used is only beef, in other recipes is a mixture of beef with pork and/or mutton. Pelmeni should be juicy inside. They are unrelated to the pasta with which they are sometimes compared as it is a savoury main dish. They are usually boiled in water with spices and salt, or in meat bouillon, sometimes fried before serving. They are often served with plenty of sour cream.
An important difference between pelmeni, varenyky, and pierogi is the thickness of the dough shell—in pelmeni this is as thin as possible, and the proportion of filling to dough is usually higher.[11] Pelmeni are never served with a sweet filling, which distinguishes them from varenyky and pierogi, which sometimes are. Also, the fillings in pelmeni are usually raw, while the fillings of vareniki and pierogi are typically precooked.
The word pelmeni is derived from pel'n'an' (пельнянь) – literally "ear bread" in the native Finno-Ugric Komi, Udmurt, and Mansi languages. It is unclear when pelmeni entered the cuisines of the indigenous Siberian people and when they first appeared in Russian cuisine. One theory suggests pelmeni, or stuffed boiled dumplings in general, originated in Siberia, possibly a simplified adaptation of the Chinese Wonton (in some dialect is called Bāomiàn "包面"). Pelmeni are particularly good means of quickly preserving meat during long Siberian winter, especially eliminating the need to feed livestock during the long winter months.
The main difference between pelmeni and momos is their size—a typical pelmeni is about 2 to 3 centimetres (0.79 to 1.18 in) in diameter, whereas momos are often at least twice that size.
In Siberia, especially popular with the Buryat peoples are steamed dumplings called pozi (buuz in Mongolian, from Chinese: 包子; pinyin: bāozi). They are usually made with an unleavened dough, but are often encountered leavened. The traditional filling is meat, but the kind of meat and how it is processed varies. In Mongolia, mutton is favored, and is chopped rather than ground; pork and beef mixes are more popular in Russia.
Manti, samsa, chiburekki, and belyashi are all popular imported dumplings.
ITALIAN CUISINE
Ravioli and tortellini fit the basic definition of a dumpling: these are pockets of pasta enclosing various fillings (cheese, mushrooms, spinach, seafood, or meat). Instead of being made from a ball of dough, the dough is rolled flat, cut into a shape, filled with other ingredients, and then the dough is closed around the filling.
Gnocchi (Spanish: ñoquis, widely adopted in Argentina, Portuguese: nhoque, Slovene: Njoki) is a different kind of Italian dumpling. The word gnocchi literally means "lumps", and they are rolled and shaped from a mixture of egg with potato, semolina, flour, or ricotta cheese (with or without spinach). The lumps are boiled in water and served with melted butter, grated cheese, or other pasta sauces.
SCANDINAVIAN CUISINE
NORWAY
In Norway, dumplings have a vast variety of names, as the dialects differ substantially. Names include potetball, klubb, kløbb, raspeball, komle, kumle, kompe, kumpe, kodla, kudle, klot, kams, ball, baill, komperdøse, kumperdøse, kompadøs, ruter, ruta, raskekako, risk, klotremat, krumme and kromme. They are usually made from potatoes and various types of flour, and then boiled. Occasionally they are filled with bacon. In some areas it is common to serve the dumplings with syrup.
SWEDEN
In Sweden, potato dumplings of originally German origin[14] have several regional names, mainly depending on the type of flour used. When the potato is mixed with wheat flour, which is more common in southern Sweden, it is called kroppkaka. In Blekinge[15] and parts of the island of Öland, it is traditionally made from grated raw potato, which makes it greyish in colour, while on Gotland and in Småland it is predominantly made from mashed boiled potato, and is thus whiter in colour. The kroppkaka is usually filled with diced, smoked bacon and chopped, raw onion, and is often spiced with allspice.
When the potato is mixed with barley flour, which is traditional in northern Sweden, it is known as palt in Lapland, Västerbotten and Norrbotten, and as kams in Jämtland, Ångermanland and Medelpad. Originally, palt was eaten all over Sweden and was made from barley or rye flour alone, but during the 19th century, when potato was added and wheat became more common and inexpensive, the northern recipes retained the original name, while kroppkaka, which had always been the name used on Öland for the flour dumpling, became the name for the variant in southern Sweden.
Palt and kams is usually filled with diced, unsmoked bacon. However, sometimes fried bacon is served on the side of unfilled palt or kams, which then is known as flatpalt or flatkams, as the lack of filling makes it flatter. The most well-known palt variant is the Pitepalt from Piteå. In Dalarna, where the dish is known as klabbe, it is still made without potatoes and is never filled. Klabbe is instead served with diced bacon on the side.
A variant of palt is blodpalt, where pig, beef or reindeer blood is mixed into the dough. Other palt variants are leverpalt, with minced liver added to the dough, and njurpalt, with diced kidney mixed into the bacon filling. Blodpalt also existed across the country originally, and has been found in iron age graves in Halland.
The filled kroppkaka, palt or kams ball - as well as the flatter, unfilled flatpalt, flatkams and klabbe - is dropped into boiling salted water and cooked until it floats. It is traditionally served warm with melted butter and lingonberry jam, although in some parts of southern Sweden the melted butter is replaced by half cream (a mix of milk and cream) or a warm milk sauce, and in parts of northern Sweden the butter is replaced by a warm milk sauce spiced with messmör. Leftover kroppkaka is often served halved and fried.
Unfilled flour dumplings for use in soup are called klimp if the flour is wheat, but mjölpalt if the flour is barley or rye.
MIDDLE EASTERN CUISINE
ARABIC CUISINE
Asida
Kibbeh
Qatayef
Shishbarak
CAUCASIAN CUISINE
Meat-filled manti in Armenia are typically served with yogurt or sour cream, accompanied by clear soup. Mantapour is an Armenian beef soup with manta.
Boraki (Armenian: Բորակի) are a kind of Armenian fried dumplings. The main distinction of boraki is that the minced meat is pre-fried, the boraki are formed as small cylinders with an open top, the cylinders are lightly boiled in broth and then fried. Boraki are served garnished with yogurt and chopped garlic.
Dushbara (Azerbaijan: Düşbərə) is an Azeri soup with tiny lamb-filled dumplings.
Khinkali (Georgian: ხინკალი) are Georgian dumplings usually filled with spiced meat. herbs (usually coriander), onions, and garlic. Mushrooms, potatoes, or cheese may be used in place of meat. The khinkali is typically consumed first by sucking the juices while taking the first bite, in order to prevent the dumpling from bursting. The towns of Dusheti, Pasanauri and Mtskheta are particularly famous for their khinkali.
Mataz are dumplings in Circassian and some other Caucasian cuisines, closely related to manti. They typically consist of a spiced meat mixture, usually lamb or ground beef, with greens and onions, put in a dough wrapper, either boiled or steamed. Mushrooms, potatoes, or cheese may be used in place of meat.
JEWISH CUISINE
Kreplach
Kubbeh
Matzah ball
Knish
TURKISH CUISINE
Manti
WIKIPEDIA
Loaded nachos made from taco half-shells, cheddar, jalapenos, refried beans, and ground beef. The arrangement looked a lot like the United States. From the Corner Cafe at Tunxis Community College in Farmington, CT.
Grande burrito stuffed with grilled chicken and onions, smothered with cheese sauce, chorizo and cilantro. Served with beans and rice
Served at Teresa’s Mexican Restaurant
Lakeville Minnesota
Sunday November 5th, 2023
August 16, 2013
Day 228/365
I have not been paying much attention to themes recently. I quickly looked at my 365 group and thought this week's theme was food photography. Although it is actually the following week's theme, I still am happy with how this turned out. This is a vegetarian taco that I made much carefully with a focus on the visual. You can see lettuce, pepper, mushroom, black refried beans, sour cream, salsa, avocado, tomato on a corn tortilla.
I made these with flour tortilla, sausage links, cheddar cheese, green chilis and my homemade refried beans: www.flickr.com/photos/25909621@N08/5313431239/
Texican A&M Aggie Ring and I went to La Frontera del Norte, one of our favorite Mexican restaurants in the “Poca México” section of Red Bank, New Jersey today for a tarde almuerzo/temprano cena. Aggie Ring knows that this is a restaurante auténtico because they don’t serve chips and salsa! In fact, none of the Mexican places Aggie Ring takes me to serve chips and salsa.
Aggie Ring hadn’t had it in a while so he ordenado the “Camarónes a la Diabla.” Or, as Aggie Ring likes to call it, “Satan’s Shrimp.” It consists of sautéed shrimp finished in a fuego caliente picante tomato sauce (there was some ajo in there as well). They were servido con hot tortillas fresco from a local taqueria, frijoles negros (not refried with lard), arroz con maíz and peas, and some fresh Mexican queso y aguacate.
El pequeña Aggie Ring was as pleased as any Aggie Ring could be with his choice for the comida. Los camarónes were fire hot and El Anillo Aggie had to get an extra gran horchata to cool down while eating los camarónes. Después los camarónes were finished, Aggie Ring used those fresh hot corn tortillas to mop up that delicious spicy red sauce.
Aggie Ring decir, “La carretera goes on por siempre and la fiesta nunca fin!”
"This shirt is dry clean only. Which means... it's dirty…."~Mitch Hedberg
Wanted to do a little B&W tonight, I figure why not Mer in one of my favorite shirts, got to love 7 diamond not to mention Mitch Hedberg is one of our favorite comedians.
One of my favorites from him : I like refried beans. That's why I wanna try fried beans, because maybe they're just as good and we're just wasting time. You don't have to fry them again after all.
TGIF…!!!
Strobists:
AB400 camera front right boomed up 2 1/2ft from Mer and feathered to the front of her in PCB Medium Softbox @1/8
SB600 camera front left 5ft from and aimed at background in Interfit Grid1/32 @24mm
D700
1/125 @F/5
ISO 200
Nikon 80-200mm 2.8
Triggered with Cybersync
See Setup
See Black
Ate half...saved the rest for tomorrow. No time to cook and what a fantastic substitute. Thank you Los Tres Amigos.
I hadn't taken the time to eat on my ride, leaving the house at 4AM. I arrived at Marco's Burgers & Fries in Mission, TX (near McAllen) around 3:30PM, 695.5 miles into the journey. I was hungry!
Not remembering which burger had won the 2013 The Texas Bucket List Burger of the Season, I asked. The very nice young lady working the counter didn't seem to know there was such a thing, so she recommended their most popular burger The Mexican. She said it was her favorite as well.
All their burgers are made of ribeye, ground fresh. In addition, the Mexican features:
Refried Beans
Shredded cheddar
Jarred Jalapenos (on the side)
Ham
Avocados
Tostada
The salad was placed on the bottom. I remember pickles and lettuce, but there mighta been tomato too. Mayo was on the top bun.
It was served with a load of fries, of the thick kind that I really love. I ate some fries (delicious) while the burger cooled enough to eat.
So. I was hungry and I felt the clock on my ride ticking, so I dove in with relish. My first impression was that the whole thing was sliding out of the bun. With refried beans, mayo, and avocado, this was a mess and I was hurrying too much to be careful. I mashed it back into a stack, and tried again. Then I wondered if I had been given a vegetarian burger, so I looked for the meat. Sure enough, there it was, sliding out from the far side.
My judgement is that there are too many things going on. You can't really taste any of the individual ingredients, especially the ground ribeye. I should have picked off a piece to taste the meat separately (did I mention I was in a hurry?) because you can't taste it in the burger.
I should have tried the plain 'ol cheeseburger. /sad face/
I left half the fries, but the burger was totally in my belly. I was back on the road by 4:04PM after ATGATTing up: this was a quick stop.
Burger: C+
Fries: A-
Overall: B
tagged by marta, zen, jenn, kim, lisa & juliet <333
Color - mint green right now
Fruit - Strawberries
Candy - Payday Avalanche but it's discontinued *sob* gummi bears make up for it :)
Chocolate - i forget the brand but it's white chocolate with blueberry crips in it soooo goood.
Cold drink - Memphis ice water
Hot drink - creme brulatte (Cafe Eclectic)
Ice cream - Ben & Jerry's cinnamon bun
Chips - homemade cilantro lime kale chips
Soup - chicken tortilla
Car - 72 el camino
TV show - The Cosby Show
Movie - Revenge of the Nerds, Clue, Edward Scissorhands, A Christmas Story
Sport - tennis if i had to pick
Perfume - Glow
Stock Blythe doll - MRM!
Custom Blythe Doll - Atari (by Irene)
Meat - pepperoni lol...so much loveeee
Vegetable - KALE!
Genre of music - anything that makes me groove.
City to visit - so far Chicago
Celebrity crush - Kid Cudi always lol
Book - Chicken Soup with Rice by Maurice Sendak
Sports team - whoever *shrug*
Pet - my dogs :)
Meal - Las Delicias flautas with refried beans and a fresh margarita!
Flower - any kind of lily
Dessert - homemade cake!
Smell - freshly baked cookies
Games - scrabble
Piece of Jewelry - my clear glass plugs
Jeans - Old Navy skinnies
Electronics - my camera & laptop
Hair product - all my Aveda products <333
Sandwich - buffalo chicken (RP Tracks)
Condiment - horseradish sauce
Thing to collect - vintage avon bottles
Time of day - sunset
Day of week - Saturday
Actress - Bette Davis
Actor - Robert De Niro
Season - Fall
Designer - jonathan adler
Comfort food - french fries
Piece of clothing - my green Wimpy shirt
Your choice of seasoned ground beef, shredded chicken, shredded beef or pulled pork. Stuffed with cheese, beans, rice and smothered in southwest cheese sauce and topped with guacamole. Served with rice and beans
Served at Nacho Mama's
312 Main Street South
Stillwater Minnesota
July 28th 2012
Indeed, as Beavis & Butthead have correctly surmised, nachos rule!
For these home-made delights, pre-heat your oven to 350.
Mix up a double batch of my recipe for guacamole:
www.flickr.com/photos/motorpsiclist/4535739872/in/set-721...
but for this batch you can chop the onion and tomato more coarsely if desired. For some reason I like chunks of things to chew on on my nachos.
On a baking sheet that has sides lay a sheet of parchment paper, then in a single layer and close together (edges touching) lay out enough tortilla chips to almost cover the baking sheet.
In a skillet open up a can of your favorite brand of refried beans (unless you want to make your own) and add enough vegetable oil to them to make them slightly soupy...the consistency you're looking for is that you want the beans to be spreadable. When you drop them out of the spoon or off of the spatula you want them to slide easily onto the tortilla chips. When you've got the right consistency let them simmer low for 10-15 minutes to really bring out the flavor.
In the meantime shred some cheddar cheese over all of the tortilla chips. When the beans are ready spread them evenly over the tortilla chips, then top with more shredded cheddar cheese and place the baking sheet into the preheated oven until the cheese melts.
Remove and top with the guacamole mixture, garnishing with additional jalapeno slices if desired. Serve with your favorite beverage and enjoy the hell out of these sumbitches! :-D
I grew up in West Texas, home of Tex Mex cooking. Many of my friends when I was growing up were Hispanic. We ate at a LOT of authentic Mexican restaurants and I've variously seen these on the menu as: "Cinco Nachos;" "Cinco y Cinco;" "Cincos y Cincos;" "Cinco y Cinco Nachos;" etc. Sometimes these are offered in the restaurants with spicy cooked ground beef crumbled up over the chips with the beans and then topped with the toppings. Some restaurants add sour cream on top.
Of all the old Mexican folk we talked to over the years, not a single one could ever tell us exactly why they are called "Cinco y Cinco" nachos. "Five and Five;" five and five WHAT? And you see it sometimes singular, sometimes plural: "Five," and/or "Fives." We got a lot of differing stories over the years: that "Cinco" referred to five ingredients or toppings, which never added up as there were always more. And no one could ever explain that sometimes they were offered as "Cinco y Cinco;" using the topping logic that would make 10 ingredients, and there weren't.
Maybe it's one of those age-old mysteries that will never be truly solved, but all I know is when you eat this version of Cincos, you won't care why they're named that, you'll just enjoy them!
More in my set: "Come & Get It."