103 Dishes

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Ragù alla bolognese

Bolognese sauce (uk: , us: ; known in italian as ragù alla bolognese, pronounced [raˈɡu alla boloɲˈɲeːse, -eːze], ragù bolognese, or simply ragù) is a meat-based sauce in italian cuisine, typical of the city of bologna. it is customarily used to dress tagliatelle al ragù and to prepare lasagne alla bolognese. genuine ragù alla bolognese is a slowly cooked meat-based sauce, and its preparation involves several techniques, including sweating, sautéing and braising. ingredients include a characteristic soffritto of onion, celery and carrot, different types of minced or finely chopped beef, often alongside small amounts of fatty pork. white wine, milk, and a small amount of tomato paste or tomatoes are added, and the dish is then gently simmered at length to produce a thick sauce. outside italy, the phrase "bolognese sauce" is often used to refer to a tomato-based sauce to which minced meat has been added; such sauces typically bear little resemblance to the italian ragù alla bolognese, being more similar in fact to the ragù alla napoletana from the tomato-rich south of the country. although in italy ragù alla bolognese is not used with spaghetti (but rather with flat pasta, like tagliatelle), so-called "spaghetti bolognese" has become a popular dish in many other parts of the world.

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Rakott káposzta

Cabbage and minced pork casserole

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Rakott krumpli

Layered potato casserole with sausage, eggs, cream and tejföl (sour cream)

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Ratatouille

Ratatouille ( rat-ə-too-ee, french: [ʁatatuj] (listen)), occitan: ratatolha [ʀataˈtuʎɔ] (listen), is a french provençal dish of stewed vegetables, originating in nice, and sometimes referred to as ratatouille niçoise (french: [niswaz]). recipes and cooking times differ widely, but common ingredients include tomato, garlic, onion, courgette (zucchini), aubergine (eggplant), capsicum (bell pepper), and some combination of leafy green herbs common to the region.

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Ravioli

Ravioli (italian pronunciation: [raviˈɔli]; singular: raviolo, pronounced [raviˈɔlo]) are a type of pasta comprising a filling enveloped in thin pasta dough. usually served in broth or with a sauce, they originated as a traditional food in italian cuisine. ravioli are commonly square, though other forms are also used, including circular and semi-circular (mezzelune). the word 'ravioli' means "little turnips" in italian dialect, from the italian rava meaning turnips, from the latin rapa.

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Saltimbocca

Saltimbocca, also spelled saltinbocca (uk: , us: , italian: [ˌsaltimˈbokka]; italian for ''[it] jump[s] in the mouth''), is an italian dish (also popular in southern switzerland). it consists of veal that has been wrapped ("lined") with prosciutto and sage, and then marinated in wine, oil, or saltwater, depending on the region or one's own taste. the original version of this dish is saltimbocca alla romana ("saltimbocca roman-style"), which consists of veal, prosciutto and sage, rolled up and cooked in dry white wine and butter. marsala is sometimes used. also, sometimes the veal and prosciutto are not rolled up but left flat. an american variation replaces the veal with chicken or pork.

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Sandwich

A sandwich is a food typically consisting of vegetables, sliced cheese or meat, placed on or between slices of bread, or more generally any dish wherein bread serves as a container or wrapper for another food type. the sandwich began as a portable, convenient finger food in the western world, though over time it has become prevalent worldwide. in the 21st century there has been considerable debate over the precise definition of sandwich; and specifically whether a hot dog or open sandwich can be categorized as such. in the united states, the department of agriculture and the food and drug administration are the responsible agencies. the usda uses the definition, "at least 35% cooked meat and no more than 50% bread" for closed sandwiches, and "at least 50% cooked meat" for open sandwiches. in britain, the british sandwich association defines a sandwich as "any form of bread with a filling, generally assembled cold", a definition which includes wraps and bagels, but excludes dishes assembled and served hot, such as burgers.sandwiches are a popular type of lunch food, taken to work, school, or picnics to be eaten as part of a packed lunch. the bread may be plain or be coated with condiments, such as mayonnaise or mustard, to enhance its flavour and texture. as well as being homemade, sandwiches are also widely sold in various retail outlets and can be served hot or cold. there are both savoury sandwiches, such as deli meat sandwiches, and sweet sandwiches, such as a peanut butter and jelly sandwich. the sandwich is named after its supposed inventor, john montagu, 4th earl of sandwich. the wall street journal has described it as britain's "biggest contribution to gastronomy".

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Sashimi

Sashimi (刺身, english: sə-shee-mee, japanese: [saɕimiꜜ]) is a japanese delicacy consisting of fresh raw fish or meat sliced into thin pieces and often eaten with soy sauce.

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Schnitzel

A schnitzel is a thin slice of meat. the meat is usually thinned by pounding with a meat tenderizer. most commonly, the meat is breaded before frying. breaded schnitzel is popular in many countries and is made using veal, pork, chicken, mutton, beef, or turkey. schnitzel is very similar to the dish escalope in france, tonkatsu in japan, cotoletta in italy, kotlet schabowy in poland, milanesa in argentina, chuleta valluna in colombia, and chicken-fried steak and pork tenderloin of the united states.

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Shashlik

Shashlik, or shashlick (russian: шашлык shashlyk), is a dish of skewered and grilled cubes of meat, similar to or synonymous with shish kebab. it is known traditionally by various other names in the caucasus, eastern europe and central asia, and from the 19th century became popular as shashlik across much of the russian empire and nowadays in the russian federation and former soviet republics.

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Slambuc

Stewed bacon, pasta, potatoes, tomatoes, onions, paprika, prepared in a cauldron over an open fire, a traditional shepherd's dish

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Šolet

Sólet is a traditional hungarian-jewish stew made with kidney beans, barley, onions, paprika, and usually meat. while traditionally a jewish food, prepared on fridays before shabbat and eaten the following day for lunch, it is also commonly eaten by non-jewish hungarians, who may even add pork. sólet is a variant of cholent, the traditional jewish shabbat dish. it was likely modified by the magyars living in pannonia when the jews arrived and introduced it to them.

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Steak

A steak, also sometimes called "beef steak", is a meat generally sliced across the muscle fibers, potentially including a bone. it is normally grilled, though it can also be pan-fried. steak can also be cooked in sauce, such as in steak and kidney pie, or minced and formed into patties, such as hamburgers. besides cattle, steaks are also often cut from other animals, including bison, camel, goat, horse, kangaroo, sheep, ostrich, pigs, reindeer, turkey, deer, and zebu, as well as various types of fish, especially salmon and large fish such as swordfish, shark, and marlin. for some meats, such as pork, lamb and mutton, chevon, and veal, these cuts are often referred to as chops. some cured meat, such as gammon, is commonly served as steak. grilled portobello mushroom may be called mushroom steak, and similarly for other vegetarian dishes. imitation steak is a food product that is formed into a steak shape from various pieces of meat. grilled fruits such as watermelon have been used as vegetarian steak alternatives. exceptions, in which the meat is sliced parallel to the fibers, include the skirt steak cut from the plate, the flank steak cut from the abdominal muscles, and the silverfinger steak cut from the loin and including three rib bones. in a larger sense, fish steaks, ground meat steaks, pork steak, and many more varieties of steak are known.

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Sült pulyka

Roast turkey

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Székelykáposzta

Stewed pork and sauerkraut

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Székelykáposzta

Stewed pork and sauerkraut

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Sztrapacska

Strapačky (slovak) or sztrapacska (hungarian) is a dish popular in slovakia and hungary. it is similar to bryndzové halušky where the base compound of the dish is halušky (dumplings); however, in slovakia, instead of bryndza, stewed sauerkraut is used. in hungary, sztrapacska is traditionally accompanied with juhtúró, the local equivalent to bryndza. residents of vanyarc, located in hungary approximately 80 kilometers from budapest, have held a festival of strapačky (vamyarci haluskafesztivál) every september for almost 40 years. ethnic slovaks from all over hungary compete for prizes at the festival.

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Szűzpecsenye

Pork tenderloin

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Tempeh

Tempeh or tempe (; javanese: ꦠꦺꦩ꧀ꦥꦺ, romanized: témpé, pronounced [tempe]) is a traditional indonesian food made from fermented soybeans. it is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form. a fungus, rhizopus oligosporus or rhizopus oryzae, is used in the fermentation process and is also known as tempeh starter. it is especially popular on the island of java, where it is a staple source of protein. like tofu, tempeh is made from soybeans, but it is a whole soybean product with different nutritional characteristics and textural qualities. tempeh's fermentation process and its retention of the whole bean give it a higher content of protein, dietary fiber, and vitamins. it has a firm texture and an earthy flavor, which becomes more pronounced as it ages.

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Tempura

Tempura (天ぷら or 天麩羅, tenpura, [tempɯɾa]) is a typical japanese dish usually consisting of seafood, meat and vegetables that have been battered and deep fried. the dish was introduced by the portuguese in nagasaki through the fritter-cooking techniques in the 16th century. the word ‘tempura’ comes from the latin word tempora, a term referring to these times of fasting, when the church dictated that catholics go meatless.

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Teriyaki

Teriyaki (kanji: 照り焼き) is a cooking technique used in japanese cuisine in which foods are broiled or grilled with a glaze of soy sauce, mirin, and sugar.fish – yellowtail, marlin, skipjack tuna, salmon, trout, and mackerel – is mainly used in japan, while white and red meat – chicken, pork, lamb, and beef – is more often used in the west. other ingredients sometimes used in japan include squid, hamburger steak, and meatballs. the word teriyaki derives from the noun teri (照り), which refers to a shine or luster given by the sugar content in the tare (タレ), and yaki (焼き), which refers to the cooking method of grilling or broiling. traditionally the meat is dipped in or brushed with sauce several times during cooking. teriyaki was invented by japanese chefs in the 1700s. the tare (タレ) is traditionally made by mixing and heating soy sauce, sake (or mirin), and sugar (or honey). the sauce is boiled and reduced to the desired thickness, then used to marinate meat, which is then grilled or broiled. sometimes ginger is added and the final dish may be garnished with spring onions. (see tare).

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Tofu

Soybean curd, used in a variety of ways, for example, deep-fried, stir fry, soups, salads

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Tojáskrém

Egg salad is a dish made primarily of chopped hard-boiled or scrambled eggs, mustard, and mayonnaise, often including other ingredients such as celery. it is made mixed with seasonings in the form of herbs, spices and other ingredients, bound with mayonnaise. it is similar to chicken salad, ham salad, macaroni salad, tuna salad, lobster salad, and crab salad. a typical egg salad is made of chopped hard-boiled eggs, mayonnaise, mustard, minced celery and onion, salt, black pepper and paprika. a common use is as a filling for egg sandwiches. it is also often used as a topping for a green salad.

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Tojásos lecsó

Scrambled eggs mixed with stewed lecsó

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Tokány

Meat stew with vegetables, mushrooms, black pepper, marjoram, top with tejföl (sour cream), serve with mămăligă (polenta) or boiled potatoes

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Töltött káposzta

A cabbage roll is a dish consisting of cooked cabbage leaves wrapped around a variety of fillings. it is common to the cuisines of central, northern, eastern and southeastern europe and much of western asia, northern china, as well as parts of north africa. meat fillings are traditional in europe, and include beef, lamb, or pork seasoned with garlic, onion, and spices. grains such as rice and barley, mushrooms, and vegetables are often included as well. fermented cabbage leaves are used for wrapping, particularly in southeastern europe. in asia, seafoods, tofu, and shiitake mushrooms may also be used. chinese cabbage is often used as a wrapping. cabbage leaves are stuffed with the filling which are then baked, simmered, or steamed in a covered pot and generally eaten warm, often accompanied with a sauce. the sauce varies widely by cuisine. in sweden and sometimes in finland, stuffed cabbage is served with lingonberry jam, which is both sweet and tart. in eastern europe, tomato-based sauces and sour cream are typical. in lebanon, the cabbage is stuffed with rice and minced meat and only rolled to the size of a cigar. it is usually served with a side dish of yogurt and a type of lemon and olive oil vinaigrette seasoned with garlic and dried mint. the cabbage roll is a staple in romanian cuisine with variations of the recipe and sizing depending on the region, typically taking up to 6 hours to cook. traditionally made with pork, beef, bacon, rice, spices and aromatics, broiled in a tomato sauce and served with polenta, sour cream and spicy pickled peppers. nancy krcek allen, who wrote a cooking textbook, stated that the origins are unclear and that it is possible multiple groups of people invented it at the same time. a version called holishkes is traditionally eaten by jews on simchat torah; stuffed cabbage is described by gil marks to have entered jewish cooking some 2,000 years ago. recipes vary depending on region; northern poles prefer a savory sauce, while galicia and ukraine favor sweet-and-sour, for example.

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Töltött paprika

Bell peppers stuffed with rice, meat, vegetables

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Túrós csusza

Túrós csusza is a traditional hungarian savoury curd cheese noodle dish made with small home-made noodles or pasta.traditionally, noodles used for this dish are home-made with flour and eggs, mixed into a dough, and torn by hand into uneven fingernail-sized pieces that are then boiled in water. spaghetti, fusilli or large egg macaroni bows can also be used instead of the home-made noodles. the noodles are cooked in salt water and drained, crumbled cheese (túró), chopped, fried, crispy bacon, topped with thick hungarian sour cream (tejföl) and lightly salted. the mixture is then heated in the oven for a few minutes before serving.

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Wiener schnitzel

Wiener schnitzel ( german: [ˈviːnɐ ˈʃnɪtsl̩]; from german wiener schnitzel 'viennese cutlet'), sometimes spelled wienerschnitzel, as in switzerland, is a type of schnitzel made of a thin, breaded, pan-fried veal cutlet. it is one of the best known specialities of viennese cuisine, and one of the national dishes of austria.

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Wrap

A wrap is a food dish made with a soft flatbread rolled around a filling. the usual flatbreads are wheat tortillas, lavash, or pita; the filling may include cold sliced meat, poultry, or fish, shredded lettuce, diced tomato or pico de gallo, guacamole, sauteed mushrooms, bacon, grilled onions, cheese, and a sauce, such as ranch or honey mustard.

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Pike-perch

Sander (formerly known as stizostedion) is a genus of predatory ray-finned fish in the family percidae, which also includes the perches, ruffes, and darters. they are also known as "pike-perch" because of their resemblance to fish in the unrelated esocidae (pike) family. they are the only genus in the monotypic tribe luciopercini, which is one of two tribes in the subfamily luciopercinae,

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Trout vincellér style

Trout in a cream sauce of white wine, mushrooms, onions, grapes

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Babgulyás

Bean soup with meat, vegetables, potatoes

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Bográcsgulyás

Beef and vegetable stew

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Consommé

In cooking, a consommé is a type of clear soup made from richly flavoured stock or broth that has been clarified, a process that uses egg whites to remove fat and sediment.consommé has three english pronunciations: traditionally in the uk, the stress is on the middle syllable; in modern uk english, the stress is on the first; and in the us the stress is on the last.

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Csülkös bableves

Bean soup with smoked ham hock

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Fasírt

Minced meat patties, traditionally made with pork but other types of meat may be used, serve with rice, fries, főzelék (soup)

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Fischsuppe

Fish soup

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Főzelék

Főzelék is a type of thick hungarian vegetable stew or soup, similar to pottage. főzelék is a special category in hungarian cuisine, not quite like a soup, and thinner than a stew. it is simply cooked, typically by simmering, not mashing. it is usually not cooked with meat, but bacon and spicy sausage may be added for flavor. főzelék is often eaten as the main course for lunch or like a garnish for different meat courses. főzelék was typically a home-made food, and was considered as an ordinary type of meal so traditionally it seldom appeared on restaurant menus but in recent years, as part of the culinary revolution in hungary, főzelék enjoys a revival and it is much more common to be found on menus, there are even places dedicated to offering various főzelék as main course.

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French onion soup

French onion soup (french: soupe à l’oignon [sup a lɔɲɔ̃]) is a soup usually based on meat stock and onions, and often served gratinéed with croutons or a larger piece of bread covered with cheese floating on top. ancient in origin, the dish underwent a resurgence of popularity in the 1960s in the united states due to a greater interest in french cuisine. french onion soup may be served as a meal in itself or as a first course.

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Gombaleves

Mushroom soup

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Gulyás

Goulash (hungarian: gulyás), is a soup or stew of meat and vegetables seasoned with paprika and other spices. originating in hungary, goulash is a common meal predominantly eaten in central europe but also in other parts of europe. it is one of the national dishes of hungary and a symbol of the country.its origin traces back to the 9th century, to stews eaten by hungarian shepherds. at that time, the cooked and flavored meat was dried with the help of the sun and packed into bags produced from sheep's stomachs, needing only water to make it into a meal. earlier versions of goulash did not include paprika, as it was not introduced to europe until the 16th century.

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Gulyasleves

Gulyásleves (gulyás and leves mean herdsman and soup in hungarian), is a hungarian soup, made of beef, vegetables, ground paprika and other spices. it originates from a dish cooked by the cattlemen (hungarian: gulya = cattle herd, gulyás = cattle herder), who tended their herds in the great hungarian plain (known as the alföld or puszta in hungarian). these hungarian cowboys often camped out with their cattle days away from populated areas, so they had to make their food from ingredients they could carry with themselves, and this food had to be cooked in the one available portable cauldron (called bogrács) over an open fire. the word bogrács is a loanword from ottoman turkish باقراج (spelled bakraç in modern turkish), meaning a cauldron made of copper; from the word "copper" in old turkish language (spelled bakır in modern turkish). the original dish called bográcsgulyás was a stew, not a soup. traditional hungarian bográcsgulyás (cauldron goulash) is often still cooked outdoors over an open fire in a cauldron, giving the appearance of a barbecue. later on when the dish left the peasant cuisines and became popular even in the town, it started to be cooked more like a soup. nowadays the dish served in the hungarian restaurants is a soup, but the locals cook the dish called gulyás as a stew and gulyásleves like a soup. there are different variations of the recipe. the meat is beef, but often mixed meats are used (e.g. beef, pork and mutton or lamb). tomatoes, carrots and fresh peppers (often hot chilies) are also added. onions, paprika and caraway seeds provide its flavour. cubed potatoes or pasta squares are typically added to this spicy soup. this dish is not to be confused with other dishes, like pörkölt or paprikás.

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Gyümölcsleves

Chilled fruit soup, made with sour cherries, berries, apricots, peaches

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Halászlé

Fisherman's soup or halászlé (hungarian pronunciation: [ˈhɒlaːsleː]) is a hot, spicy paprika-based fish soup. a folk item of hungarian cuisine, it is a bright-red hot dish prepared with generous amounts of hot paprika and carp or mixed river fish. it is native to the pannonian plain, particularly the danube and tisza river regions. it is also a popular dish among ethnic german donauschwaben and their descendants, known as karpfensuppe. with its generous use of hot paprika and, often, hot peppers, halászlé is arguably one of the spiciest dishes native to the european continent.