|Alternative names||Tomato jelly|
Tomato jam (also referred to as tomato jelly)is a type of fruit preserve prepared with tomatoes and sugar. Green tomatoes are used in some preparations. Some preparations may use honey, and some include bacon. It has been described as "a cross between marmalade and ketchup". Some commercially prepared varieties are produced. It is sometimes used in the preparation of sandwiches similar to a BLT, using the jam in place of tomato.
Tomato jam has been described a popular condiment in South Africa.
In 1840 in the United States, a recipe was published in the American Farmer that involved straining stewed tomatoes through cloth, adding an equal amount of sugar, and then boiling the mixture for a few hours.
In 1843 in the U.S., a recipe for preparing tomato jam was published in the Boston Cultivator.The preparation process included rubbing stewed tomatoes through a sieve, adding an equal amount of sugar, and then stewing the mixture into a jam.
Ketchup is a table condiment or sauce. The unmodified term ("ketchup") now typically refers to tomato ketchup, although original recipes used egg whites, mushrooms, oysters, grapes, mussels, or walnuts, among other ingredients.
French toast is a dish made of sliced bread soaked in beaten eggs and typically milk, then pan fried. Alternative names and variants include "eggy bread", "Bombay toast", "German toast", "gypsy toast", and "poor knights".
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.
Scrambled eggs is a dish made from eggs stirred, whipped or beaten together while being gently heated, typically with salt, butter and sometimes other ingredients.
Sweet and sour is a generic term that encompasses many styles of sauce, cuisine and cooking methods. It is commonly used in East Asia and Southeast Asia, and has been used in England since the Middle Ages. Sweet and sour remains popular in Europe and the Americas.
Bigos, often translated into English as hunter's stew, is a Polish dish of chopped meat of various kinds stewed with sauerkraut and shredded fresh cabbage. It is served hot and can be enriched with vegetables, spices or wine.
Monkey gland sauce is a restaurant item in South Africa. Despite the name, the sauce does not involve monkeys in any way. The tangy sauce is prepared in several manners, and may include a blend of fruit and spices. It is typically served with meats, such as steak, hamburgers, pork ribs or chicken. Several popular South African fast food chains serve a monkey gland burger.
Cowboy beans is a bean dish popular in the southwestern United States. The dish consists of pinto beans and ground beef in a sweet and tangy sauce. Other types of meat can be used. The flavor is similar to baked beans but with a southwestern twist. Although cowboy appears in the name, the use of canned beans, ketchup, and barbecue sauce means the dish is unlike anything ranch hands would have eaten in the 19th century. Cowboy beans are served stewed or baked, depending on the recipe.
Plantain, believed to have originated in southeast Asia refers to the cooking banana, cultivars of the banana plant, which produces an edible fruit that is full of starch and rarely eaten raw. Though similar in appearance, the two banana varieties are typically used in very different ways. Usually, in many cultures where this fruit is a staple diet, it is boiled, fried, or cooked while green due to the starch levels. In some African regions, the plantain can be reduced to flour or for beer-making. However, in many instances an encounter with plantains is usually in fried form.
Fruit preserves are preparations of fruits whose main preserving agent is sugar and sometimes acid, often stored in glass jars and used as a condiment or spread.
Quince cheese is a sweet, thick jelly made of the pulp of the quince fruit. It is a common confection in several countries.
The bocadillo or bocata, in Spain, is a sandwich made with Spanish bread, usually a baguette or similar type of bread, cut lengthwise. Traditionally seen as a humble food, its low cost has allowed it to evolve over time into an iconic piece of cuisine. In Spain, they are often eaten in cafes and tapas bars.
Sponge cake is a light cake made with egg whites, flour and sugar, sometimes leavened with baking powder. Sponge cakes, leavened with beaten eggs, originated during the Renaissance, possibly in Spain. The sponge cake is thought to be one of the first of the non-yeasted cakes, and the earliest attested sponge cake recipe in English is found in a book by the English poet Gervase Markham, The English Huswife, Containing the Inward and Outward Virtues Which Ought to Be in a Complete Woman (1615). Still, the cake was much more like a cookie: thin and crispy. Sponge cakes became the cake recognized today when bakers started using beaten eggs as a rising agent in the mid-18th century. The Victorian creation of baking powder by English food manufacturer Alfred Bird in 1843 allowed the addition of butter to the traditional sponge recipe, resulting in the creation of the Victoria sponge.
Mushroom ketchup is a style of ketchup that is prepared with mushrooms as its primary ingredient. Originally, ketchup in the United Kingdom was prepared with mushrooms as a primary ingredient, instead of tomato, the main ingredient in contemporary preparations of ketchup. Historical preparations involved packing whole mushrooms into containers with salt. It is used as a condiment and may be used as an ingredient in the preparation of other sauces and other condiments. Several brands of mushroom ketchup were produced and marketed in the United Kingdom, some of which were exported to the United States, and some are still manufactured as a commercial product.
Tomato chutney is a type of chutney, native to the Indian subcontinent, prepared using tomatoes as the primary ingredient. The tomatoes can be diced, mashed or pulped, and additional typical ingredients used include ginger, chilli, sugar, salt, aam papad, raisin, dates and spices and additionally onion, garlic and peanut or dal for the south Indian version. It can be prepared using ripe red tomatoes or green tomatoes. It can be eaten fresh after preparation, stored in a refrigerator, and can be bottled or canned and stored for later use. Homemade tomato chutney that is canned can have an improved flavor, due to the ingredients intermingling while the product is stored.
Corn stew is a stew prepared with corn (maize) as a primary ingredient. Many variations exist in ingredient usage and in methods of preparation. Corn stew is a dish in several cuisines of the world. Mazamorra is an historically old corn stew dish in South America that is prepared using simple ingredients, and is a dish in several other cuisines.
Fruit ketchup is a condiment prepared using fruit as a primary ingredient. Various fruits are used in its preparation, and it is also used as a spread and marinade, among other uses. Banana ketchup is a type of fruit ketchup that is common in the Philippines. Some companies mass-produce fruit ketchup, such as Philippines-based Jufran, and Chups, a small company based in Washington, D.C., United States.
Stewed tomatoes is a dish typical of the United States, prepared using fresh tomatoes, garlic and herbs, and consumed with bread or meat. Stew refers to the combination of vegetables and food ingredients that are cooked in a liquid medium. Moreover, Stewed Tomatoes is a stew made of tomatoes, it includes cooking the tomato at slow heat to keep its shape intact and only cook to such point that its flavors oozes out in order to create a tangy taste. Eaten both as main dish and a side dish, stewed tomatoes have made a special place for themselves in cuisine of the United States and is prepared on occasions such as Thanksgiving. Although the dish is old, it is still part of the diet of many in the United States. It also has high nutritional value.