224 Dishes

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Pølse

A sausage is a type of meat product usually made from ground meat—often pork, beef, or poultry—along with salt, spices and other flavourings. other ingredients, such as grains or breadcrumbs may be included as fillers or extenders. when used as an adjective, the word sausage can refer to the loose sausage meat, which can be formed into patties or stuffed into a skin. when referred to as "a sausage", the product is usually cylindrical and encased in a skin. typically, a sausage is formed in a casing traditionally made from intestine, but sometimes from synthetic materials. sausages that are sold raw are cooked in many ways, including pan-frying, broiling and barbecuing. some sausages are cooked during processing, and the casing may then be removed. sausage-making is a traditional food preservation technique. sausages may be preserved by curing, drying (often in association with fermentation or culturing, which can contribute to preservation), smoking, or freezing. some cured or smoked sausages can be stored without refrigeration. most fresh sausages must be refrigerated or frozen until they are cooked. sausages are made in a wide range of national and regional varieties, which differ by the types of meats that are used, the flavouring or spicing ingredients (garlic, peppers, wine, etc.), and the manner of preparation. in the 21st century, vegetarian and vegan varieties of sausage which completely substitute plant-based ingredients for meat have become much more widely available and consumed.

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Røde pølser

Red pork sausage, commonly served on a bun with ketchup, mustard, danish remoulade, common street food

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Rullepølse

Rullepølse (danish pronunciation: [ˈʁuləˌpʰølsə], rolled sausage) is a traditional danish cold cut. a piece of pork belly—variants use beef flank or lamb—is flattened out and is spread with herbs and seasoning (salt, pepper, allspice), chopped onions, and in some variants, parsley. it is then rolled up and placed in a brine for a number of days, before being placed in a special press, cooled, and sliced thinly. it is often use on rugbrød to make the traditional danish open-faced sandwich, smørrebrød, usually garnished with a thick slice of sky and rings of raw onion.similar items also exist in a swedish version, rullsylta, and a norwegian version, ribberull, which is made of a lamb shoulder - boned, flattened, sewn to form a long rectangle, rolled, pressed, and steamed.

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Skinke

Ham, for example, glazed, baked, boiled, smoked, used on smørrebrød, salads

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Sylte

Head cheese or brawn is a cold cut terrine or meat jelly that originated in europe. however it is popular in the united states among the african-american and white population. in southern louisiana, hog's head cheese is a specialty that used to be a deli and butcher shop staple. it is made with flesh from the head of a calf or pig (less commonly a sheep or cow), typically set in aspic, and usually eaten cold, at room temperature, or in a sandwich. despite its name the dish is not a cheese and contains no dairy products. the parts of the head used vary, and may include the tongue and sometimes the feet and heart but do not commonly include the brain, eyes or ears. trimmings from more commonly eaten cuts of pork and veal are often used, with gelatin added as a binder. variations of head cheese exist throughout europe and the rest of the world, with differences in construction and ingredients. a version pickled with vinegar is known as souse. historically, meat jellies were made of the head of an animal, less its organs, which would be simmered to produce a naturally gelatinous stock that would congeal as the dish cooled. meat jellies made this way were commonly a peasant food and have been made since the middle ages. modern head cheese recipes may require additional gelatin, or more often need to be reduced to set properly.

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Castello

Castello is a brand of cheeses produced by arla foods amba, a danish agricultural marketing cooperative based in viby. worldwide, a variety of cheeses are marketed under the castello name, including semi soft cheeses, semi hard cheeses, blue cheeses, and cream cheeses.for the european market, castello markets soft ripened cheeses called golden and white; organic brie; semi hard cheeses herrgård and präst; blue cheeses black, creamy blue, danablu, danablu gold, organic blue, organic mild; and a line of cream cheeses.for the north american market, castello markets a camembert, a brie, and several varieties of blue cheese, named noble blue cheese, extra danish creamy blue (also available sliced), soft blue, and crumbled blue cheese. in 2012, the denmark's finest havarti cheeses were added to the castello brand, followed by saga blue brie in 2013. the alps selection cheeses; hirten, bergkase, and weissbier, were launched in the united states in the end of 2012, and were the first of their kind available in the united states. in some markets, the name blue castello is used for a triple cream blue cow's milk cheese.

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Cottage cheese

Cottage cheese is a curdled milk product with a mild flavor and a creamy, non-homogeneous, soupy texture. it is also known as curds and whey. it is made from cow's milk by draining the cheese, as opposed to pressing it to make cheese curd—retaining some of the whey and keeping the curds loose. an important step in the manufacturing process distinguishing cottage cheese from other fresh cheeses is the adding of a "dressing" to the curd grains, usually cream, which is largely responsible for the taste of the product. cottage cheese is not aged. cottage cheese can be low in calories compared to other types of cheese, making it popular among dieters and some health devotees, similar to yogurt. it can be used with a wide variety of foods such as yogurt, fruit, toast, granola, in salads, as a dip, and as a replacement for mayonnaise.

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Crema dania

Double cream cheese

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Fynbo

Fynbo is a semi-hard danish cheese named after the island of fyn. fynbo cheese has a flavor of buckwheat and is processed with a combination of mesophilic and thermophilic bacterial cultures. experiments with secondary proteolysis of fynbo have helped to identify an important peptide produced during cheese ripening, αs1-casein (f1-23).

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Gouda ost

Gouda ( (listen), us also (listen), dutch: [ˈɣʌudaː] (listen); dutch: goudse kaas, "cheese from gouda") is a sweet, creamy, yellow cow's milk cheese originating from the netherlands. it is one of the most popular cheeses worldwide. the name is used today as a general term for numerous similar cheeses produced in the traditional dutch manner.

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Havarti

Havarti (danish pronunciation: [hæˈvɑːtsʰi]) or cream havarti (danish: flødehavarti) is a semisoft danish cow's milk cheese. it can be sliced, grilled, or melted.

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Mycella

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Paneer

Paneer (pronounced [/pəˈnɪə(r)/]), also known as ponir (pronounced [po̯ni̯r]) or indian cottage cheese, is a fresh acid-set cheese common in the indian subcontinent (bangladesh, bhutan, india, maldives, nepal, pakistan and sri lanka) made from cow or buffalo milk. it is a non-aged, non-melting soft cheese made by curdling milk with a fruit- or vegetable-derived acid, such as lemon juice. its acid-set form (curd) before pressing is called chhena.

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Rygeost

Smoked cream cheese

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Samsø

Samsø is a danish cow's milk cheese named after the island of samsø located in denmark. it was invented in the later 19th century (1870s) when the king of denmark invited swiss cheesemakers to teach their skill. it is similar to emmentaler, although its flavour is milder: gentle and nutty in young cheeses and pungent with sweet and sour notes in older ones. samsø's interior has a supple, elastic texture; a yellow colour; and a few large, irregular holes. the cheese has goldenrod coloured rind covered with a yellow wax.

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Skyr

Skyr ( skeer; icelandic pronunciation: ​[ˈscɪːr̥]) is an icelandic cultured dairy product. it has the consistency of strained yogurt, but a milder flavor. skyr can be classified as a fresh sour milk cheese, similar to curd cheese consumed like a yogurt in the baltic states, germany and russia. it has been a part of icelandic cuisine for centuries.skyr has a slightly sour dairy flavor, with a hint of residual sweetness. it is traditionally served cold, either plain or with cream. commercial manufacturers of skyr have added flavors such as vanilla, coffee, or fruit.

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Tybo

Tybo is a danish cow's milk cheese, similar to a mild samsø. it is loaf-shaped, with a cream-colored, an interior dotted with holes and a yellow rind. it has a slightly salty, smooth, and lactic flavor. sometimes it is flavored with caraway seeds. the production of tybo was described in the middle ages. fresh, warm, unskimmed milk was coagulated and stirred by hand or ladle until separation occurred and solid material began to settle. the solid material was then kneaded, squeezed, and layered; with salt sprinkled in between the layers.

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Vesterhavsost

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Danablu

Danablu, often marketed under the trademark danish blue cheese within north america, is a strong, blue-veined cheese. this semi-soft creamery cheese is typically drum- or block-shaped and has a yellowish, slightly moist, edible rind. made from full fat cow's milk and homogenized cream, it has a fat content of 25–30% (50–60% in dry matter) and is aged for eight to twelve weeks.before ageing, copper wires or rods are used to pierce the formed curds to distribute the mould (penicillium roqueforti) evenly through the cheese. the holes can still be seen when the finished wheel is cut open. danablu was invented early in the 20th century by a danish cheese maker named marius boel with the intention of emulating a roquefort-style cheese. danablu has a milder flavor characterised by a sharp, salty taste, and is often served crumbled on salads or as a dessert cheese with fruit. in denmark, it is often served on bread or savory biscuits. danablu, danbo and esrom are the only three danish cheeses that are pgi-marked by the eu, meaning that they may be produced only in denmark from danish milk and at approved dairies that produce the cheeses according to the specifications laid down.

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Danbo

Danbo is a semi-soft, aged cow's milk cheese from denmark. it was awarded protected designation of origin (pdo) status under european union law in 2017.the cheese is typically aged between 12 and 52 weeks in rectangular blocks of 6 or 9 kg (13 or 20 lb), coated with a bacterial culture. the culture is washed off at the end of the aging cycle, and the cheese is packaged for retail sales.

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Esrom

Esrom, or danish port salut cheese is a trappist-style pale yellow semi-soft cow's milk cheese with a pungent aroma and a full, sweet flavour.

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Chutney

A chutney is a spread in the cuisines of the indian subcontinent. chutneys are made in a wide variety of forms, such as a tomato relish, a ground peanut garnish, yogurt or curd, cucumber, spicy coconut, spicy onion or mint dipping sauce. a common variant in anglo-indian cuisine uses a tart fruit such as sharp apples, rhubarb or damson pickle made milder by an equal weight of sugar (usually demerara, turbinado or brown sugar to replace jaggery in some indian sweet chutneys). vinegar was added to the recipe for english-style chutney that traditionally aims to give a long shelf life so that autumn fruit can be preserved for use throughout the year (as are jams, jellies and pickles) or else to be sold as a commercial product. indian pickles use mustard oil as a pickling agent, but anglo-indian style chutney uses malt or cider vinegar which produces a milder product that in western cuisine is often eaten with hard cheese or with cold meats and fowl, typically in cold pub lunches.

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Mango chutney

Green mango chutney, also known as raw mango chutney, is an indian chutney prepared from unripe mangoes. ripe mangoes are sweet and are not used for chutneys as they are eaten raw. green unripe mangoes are hard and sour, and they are cooked as chutneys. mango chutneys are tangy in taste.

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Bønne

A bean is the seed of one of several genera of the flowering plant family fabaceae, which are used as vegetables for human or animal food. they can be cooked in many different ways, including boiling, frying, and baking, and are used in many traditional dishes throughout the world.

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Dal

In indian cuisine, dal (also spelled daal or dhal; pronunciation: [d̪aːl]) are dried, split pulses (e.g., lentils, peas, and beans) that do not require soaking before cooking. india is the largest producer of pulses in the world. the term is also used for various soups prepared from these pulses. these pulses are among the most important staple foods in south asian countries, and form an important part of the cuisines of the indian subcontinent.

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Fruit

Apples, blackcurrant, blueberries, cherries, gooseberries, mulberries, pears, plums, raspberries, redcurrants, strawberries

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Haricots verts

Green beans are young, unripe fruits of various cultivars of the common bean (phaseolus vulgaris), although immature or young pods of the runner bean (phaseolus coccineus), yardlong bean (vigna unguiculata subsp. sesquipedalis), and hyacinth bean (lablab purpureus) are used in a similar way. green beans are known by many common names, including french beans (or the french: haricot vert), string beans (although most modern varieties are "stringless"), and snap beans or simply snaps. in the philippines, they are also known as baguio beans or habichuelas, to distinguish them from yardlong beans.they are distinguished from the many other varieties of beans in that green beans are harvested and consumed with their enclosing pods, before the bean seeds inside have fully matured. an analogous practice is the harvest and consumption of unripened pea pods, as is done with snow peas or sugar snap peas.

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Potato

The potato is a starchy tuber of the plant solanum tuberosum and is a root vegetable native to the americas. the plant is a perennial in the nightshade family solanaceae.wild potato species can be found from the southern united states to southern chile. the potato was originally believed to have been domesticated by native americans independently in multiple locations, but later genetic studies traced a single origin, in the area of present-day southern peru and extreme northwestern bolivia. potatoes were domesticated there approximately 7,000–10,000 years ago, from a species in the solanum brevicaule complex. in the andes region of south america, where the species is indigenous, some close relatives of the potato are cultivated. potatoes were introduced to europe from the americas in the second half of the 16th century by the spanish. today they are a staple food in many parts of the world and an integral part of much of the world's food supply. as of 2014, potatoes were the world's fourth-largest food crop after maize (corn), wheat, and rice. following millennia of selective breeding, there are now over 5,000 different types of potatoes. over 99% of potatoes presently cultivated worldwide descended from varieties that originated in the lowlands of south-central chile. the importance of the potato as a food source and culinary ingredient varies by region and is still changing. it remains an essential crop in europe, especially northern and eastern europe, where per capita production is still the highest in the world, while the most rapid expansion in production over the past few decades has occurred in southern and eastern asia, with china and india leading the world in overall production as of 2018. like the tomato, the potato is a nightshade in the genus solanum, and the vegetative and fruiting parts of the potato contain the toxin solanine which is dangerous for human consumption. normal potato tubers that have been grown and stored properly produce glycoalkaloids in amounts small enough to be negligible to human health, but, if green sections of the plant (namely sprouts and skins) are exposed to light, the tuber can accumulate a high enough concentration of glycoalkaloids to affect human health.

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Lammefjordsgulerod

Carrots grown in lammefjord, odsherred, zealand, denmark

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Lammefjordskartofler

Potatoes grown in lammefjord, odsherred, zealand, denmark

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Vadehavslam

Texel lambs reared in the wadden sea region, denmark

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Vadehavsstude

Danish holstein cattle reared in the wadden sea region, denmark

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Salad

A salad is a dish consisting of mixed, mostly natural ingredients with at least one raw ingredient. they are often dressed, and typically served at room temperature or chilled, though some can be served warm. garden salads use a base of leafy greens such as lettuce, arugula/rocket, kale or spinach; they are common enough that the word salad alone often refers specifically to garden salads. other types include bean salad, tuna salad, fattoush, greek salad (vegetable-based, but without leafy greens), and sōmen salad (a noodle-based salad). salads may be served at any point during a meal: appetizer salads—light, smaller-portion salads served as the first course of the meal side salads—to accompany the main course as a side dish; examples include potato salad and coleslaw main course salads—usually containing a portion of one or more high-protein foods, such as meat, fish, eggs, legumes, or cheese dessert salads—sweet salads containing fruit, gelatin, sweeteners or whipped creamwhen a sauce is used to flavor a salad, it is generally called a salad dressing; most salad dressings are based on either a mixture of oil and vinegar or a creamy dairy base.

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Salad

A salad is a dish consisting of mixed, mostly natural ingredients with at least one raw ingredient. they are often dressed, and typically served at room temperature or chilled, though some can be served warm. garden salads use a base of leafy greens such as lettuce, arugula/rocket, kale or spinach; they are common enough that the word salad alone often refers specifically to garden salads. other types include bean salad, tuna salad, fattoush, greek salad (vegetable-based, but without leafy greens), and sōmen salad (a noodle-based salad). salads may be served at any point during a meal: appetizer salads—light, smaller-portion salads served as the first course of the meal side salads—to accompany the main course as a side dish; examples include potato salad and coleslaw main course salads—usually containing a portion of one or more high-protein foods, such as meat, fish, eggs, legumes, or cheese dessert salads—sweet salads containing fruit, gelatin, sweeteners or whipped creamwhen a sauce is used to flavor a salad, it is generally called a salad dressing; most salad dressings are based on either a mixture of oil and vinegar or a creamy dairy base.

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Ajvar

Ajvar (pronounced: ; cyrillic script: ajвар, aйвар) is a condiment made principally from sweet bell peppers and eggplants. the relish became a popular side dish throughout yugoslavia after world war ii and is popular in southeast europe. homemade ajvar is made of roasted peppers. depending on the capsaicin content in bell peppers and the amount of added chili peppers, it can be sweet (traditional), piquant (the most common), or very hot. ajvar can be consumed as a bread spread or as a side dish. ajvar has a few variations. one variation contains tomato and eggplant. another is made with green bell peppers and oregano. "homemade leskovac ajvar" and "macedonian ajvar" are registered with the world intellectual property organization in order to protect their brand names.

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Au jus

Au jus (french: [o ʒy]) is a french culinary term meaning "with juice". it refers to meat dishes prepared or served together with a light broth or gravy, made from the fluids secreted by the meat as it is cooked. in french cuisine, cooking au jus is a natural way to enhance the flavour of dishes, mainly chicken, veal, and lamb. in american cuisine, the term is mostly used to refer to a light sauce for beef recipes, which may be served with the food or placed on the side for dipping.

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Cream sauce

Bechamel sauce ( french: [beʃamɛl]) is a sauce traditionally made from a white roux (butter and flour in a 1:1 mixture) and milk. bechamel may also be referred to as besciamella (italy), besamel (greece), or white sauce (u.s.). french, italian and greek bechamel sauce recipes include salt and nutmeg as a seasoning base.bechamel sauce is one of the "mother sauces" of french cuisine.

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Mornay sauce

A mornay sauce is a béchamel sauce with shredded or grated cheese added. some variations use different combinations of gruyère, emmental cheese, white cheddar or even parmesan cheese. a mornay sauce made with cheddar is commonly used to make macaroni and cheese.

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Beurre blanc

Beurre blanc ("white butter" in french) is a warm emulsified butter sauce made with a reduction of vinegar and/or white wine (normally muscadet) and shallots into which softened whole butter is whisked in off the heat to prevent separation. the small amount of emulsifiers naturally found in butter are used to form an oil-in-water emulsion. although similar to hollandaise in concept, it is considered neither a classic leading nor compound sauce. this sauce originates in loire valley cuisine.

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Beurre noir

Beurre noir (french: black butter) is melted butter that is cooked over low heat until the milk solids turn a very dark brown. as soon as this happens, acid is carefully added to the hot butter, usually lemon juice or a type of vinegar. some recipes also add a sprig of parsley, which is removed from the hot butter before the acid is added. it is typically served with eggs, fish, or certain types of vegetables.

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Beurre noisette

Beurre noisette (french pronunciation: ​[bœʁ nwazɛt], literally: hazelnut butter, loosely: brown butter) is a type of warm sauce used in french cuisine. it can accompany savoury foods, such as winter vegetables, pasta, fish, omelettes, and chicken. it has become a popular ingredient in other cultures as well, such as in contemporary american italian cuisine or the traditional american chocolate chip cookie. it is widely used in making french pastry. it has a deep yellow, almost brown, colour and a nutty scent and flavour from the heating process.

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Beurre Suzette

A sweet, caramelized orange and butter sauce, made with sugar, tangerine or orange juice and zest, grand marnier or orange curaçao liqueur, served with crêpes suzette

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Brun sovs

Beef gravy made with beef stock or drippings, serve with frikadeller (meatballs), hakkebof (beef patties), potatoes

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Brun sovs

Beef gravy made with beef stock or drippings, serve with frikadeller (meatballs), hakkebof (beef patties), potatoes

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Carbonara sauce

A hollandaise-style sauce made with eggs, hard cheese such as pecorino romano, pancetta or guanciale, pepper, commonly served with pasta