Course | Side dish or snack |
---|---|
Serving temperature | Usually hot or room-temperature |
Main ingredients | Edible mushrooms |
Stuffed mushrooms is a dish prepared using edible mushrooms as its primary ingredient. Many fillings can be used, and the dish is typically baked or broiled. It can be served hot or at room temperature, and is sometimes served cold. The dish can have a meaty texture, and serves as an hors d'oeuvre, side dish, or snack.
Edible mushrooms are the main ingredient in stuffed mushrooms. Preparation typically involves washing the mushrooms and removing the stems, after which the caps are turned over and stuffed with various fillings. [1] The removed stems can be chopped and used as in ingredient in the filling. [1] [2] Filling ingredients used are diverse, and can include bread crumbs, spinach, tomato, cheese, onion, garlic, herbs such as basil, chives, tarragon and parsley, meats such as sausage and pork, egg, spices, salt and pepper. [1] [3] [4] [5] [6] [7] The filling can be sautéed prior to being placed in the mushroom caps. [2] The dish can be drizzled with olive oil prior to cooking. [6] The dish can have a meat-like texture. [7] [2]
Stuffed mushrooms are typically placed on a cooking pan or dish and baked or broiled to cook the dish. [8] [9] They can also be cooked on skewers, and can be cooked on a rotisserie. [3] The mushrooms shrink during the baking process. [7] The dish is typically served hot or at room temperature, and can also be served cold. [6] [9] The dish can be served as an hors d'oeuvre, as a side dish, and as a snack. [10] [11]
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.
An hors d'oeuvre, appetizer or starter is a small dish served before a meal in European cuisine. Some hors d'oeuvres are served cold, others hot. Hors d'oeuvres may be served at the dinner table as a part of the meal, or they may be served before seating, such as at a reception or cocktail party. Formerly, hors d'oeuvres were also served between courses. There are two types of hors d'oeuvre from service point of view:
Chorizo is a type of pork cured meat originating from the Iberian Peninsula.
Meatloaf is a dish of ground meat that has been combined with other ingredients and formed into the shape of a loaf, then baked or smoked. The final shape is either hand-formed on a baking tray, or pan-formed by cooking it in a loaf pan. It is usually made with ground beef, although ground lamb, pork, veal, venison, poultry, and seafood are also used, sometimes in combination. Vegetarian adaptations of meatloaf may use imitation meat or pulses.
Moussaka is an eggplant- or potato-based dish, often including ground meat, which is common in the Balkans and the Middle East, with many local and regional variations.
Giblets is a culinary term for the edible offal of a fowl, typically including the heart, gizzard, liver, and other organs.
Deviled eggs are hard-boiled eggs that have been shelled, cut in half, and filled with a paste made from the egg yolks mixed with other ingredients such as mayonnaise and mustard. They are generally served cold as a side dish, appetizer or a main course during gatherings or parties. The dish's origin can be seen in recipes for boiled, seasoned eggs as far back as ancient Rome, where they were traditionally served as a first course. The dish is popular in Europe and North America.
Hallaca is a traditional dish from Venezuela that looks like a tamal, though different in flavour, texture, ingredients and cultural significance. It consists of corn dough stuffed with a stew of beef, pork, or chicken and other ingredients such as raisins, capers, and olives, fresh onion rings, red and green bell pepper slices. There are vegetarian hallacas, made with black beans or tofu. Hallacas are folded in plantain leaves, tied with strings, and boiled. The dish is traditionally served during the Christmas season and has several regional variants. It has been described as a national dish of Venezuela. Some speculate it originated from the Orinoquia. Characteristic of the hallaca is the delicate corn dough made with consommé or broth, and lard colored with annatto. Hallacas are also commonly eaten in eastern Cuba, Trinidad where it is called pastelle, and parts of Colombia, Ecuador, Aruba, and Curaçao.
A vol-au-vent is a small hollow case of puff pastry. It was formerly also called a patty case.
The pan bagnat is a sandwich that is a specialty of Nice, France. The sandwich is composed of pain de campagne, a whole wheat bread, enclosing the classic salade niçoise, a salad composed mainly of raw vegetables, hard boiled eggs, anchovies and/or tuna, and olive oil, salt, and pepper. Sometimes vinegar might be added, but never mayonnaise. It has historically been prepared as a use for day-old bread.
Angels on horseback is a hot hors d'œuvre or savoury made of oysters wrapped with bacon. The dish, when served atop breads, can also be a canapé.
Clam dip is a dipping sauce and condiment prepared with clams, sour cream or cream cheese, and seasonings as primary ingredients. Various additional ingredients can be used. It is usually served chilled, although it is sometimes served hot or at room temperature. It is used as a dip for potato chips, crackers, bread, and crudités. Commercial varieties of clam dip are mass-produced by some companies and marketed to consumers in grocery stores and supermarkets.
Queso flameado is a dish of hot melted cheese and spicy chorizo that is often served flambé. Often compared to cheese fondue, it is a party dish; it is popular at cookouts and in restaurants as an appetizer. Almost unique in Mexican cuisine, in the cuisine of the United States this dish has been widely adapted and is considered a native dish in El Paso. In Mexico, it occurs in restaurants more often in the north. Typical main ingredients are melted cheese and a characteristic meat sauce of loose fresh chorizo, tomato, onion, chile and spices. It is served in a small, shallow casserole or other ceramic or metal heat-proof baking dish. The cheese and sauce are prepared separately, and combined just before serving. This may be done at the table, especially if finished with a flambé: high alcohol liquor is poured on the cheese and ignited, and as it burns the server folds in the sauce. If not flambéed, the mixture may be quickly broiled. Either way, the finished dish is presented while it is still bubbling hot, and it is spooned onto small soft tortillas for individual servings.
Bean dip is a type of dipping sauce made using beans or refried beans as a primary ingredient. It is typically served with tortilla chips, and can also be served with other foods such as crackers and crudités. Various types of beans are used, and fresh-cooked, canned or flaked beans can be used. Various additional ingredients are used in its preparation, such as onion, garlic, chili peppers and spices, and it is sometimes garnished with some ingredients. Bean dip can be served cold, at room temperature, or hot. Bean dip is sometimes used as an ingredient in the preparation of other dishes such as burritos and quesadillas.
This is a categorically-organized list of foods. Food is any substance consumed to provide nutritional support for the body. It is produced either by Plants or Animals, and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals. The substance is ingested by an organism and assimilated by the organism's cells in an effort to produce energy, maintain life, or stimulate growth.
Crab dip, sometimes referred to as Maryland crab dip, is a thick, creamy dip that is typically prepared from cream cheese and lump crab meat. Other primary ingredients such as mayonnaise may be used. Various types of crab preparations, species and superfamilies are used, as are a variety of added ingredients. It is typically served hot, although cold versions also exist. Hot versions are typically baked or broiled. It is sometimes served as an appetizer. Accompaniments may include crackers and various breads. Some U.S. restaurants offer crab dip, commercially produced varieties exist, and some stadiums offer it as a part of their concessions.
Sautéed mushrooms is a flavorful dish prepared by sautéing edible mushrooms. It is served as a side dish, used as an ingredient in dishes such as coq au vin and beef bourguignon, in foods such as duxelles, as a topping for steaks and toast, and also as a garnish.
Bacon-wrapped foods are foods that are prepared by being covered in bacon. They may be baked, fried, or grilled. Popular bacon-wrapped dishes include angels on horseback, devils on horseback, and pigs in a blanket. Bacon has long been used for barding roasts, especially game birds.