A pie is a baked dish which is usually made of a pastry dough casing that contains a filling of various sweet or savoury ingredients. Sweet pies may be filled with fruit, nuts, brown sugar, sweetened vegetables, or with thicker fillings based on eggs and dairy. Savoury pies may be filled with meat, eggs and cheese (quiche) or a mixture of meat and vegetables.
In cuisine, an omelette is a dish made from beaten eggs, fried with butter or oil in a frying pan. It is quite common for the omelette to be folded around fillings such as chives, vegetables, mushrooms, meat, cheese, onions or some combination of the above. Whole eggs or egg whites are often beaten with a small amount of milk, cream, or water.
Hungarian or Magyar cuisine is the cuisine characteristic of the nation of Hungary and its primary ethnic group, the Magyars. Traditional Hungarian dishes are primarily based on meats, seasonal vegetables, fruits, bread, and dairy products.
Pigs in a blanket is a small hot dog or other sausage wrapped in pastry commonly served as an appetizer in the United States. The similarity in name with that of the UK dish pigs in blankets, which is a sausage wrapped in bacon, sometimes causes confusion.
Stuffing, filling, or dressing is an edible mixture, often composed of herbs and a starch such as bread, used to fill a cavity in the preparation of another food item. Many foods may be stuffed, including poultry, seafood, and vegetables. As a cooking technique stuffing helps retain moisture, while the mixture itself serves to augment and absorb flavors during its preparation.
Pierogi are filled dumplings made by wrapping unleavened dough around a savory or sweet filling and cooking in boiling water.
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, North America and Australia.
Iraqi cuisine or Mesopotamian cuisine is a Middle Eastern cuisine that has its origins from Sumerians, Akkadians, Babylonians, Assyrians and the other groups of the region.
An apple dumpling is a baked or boiled pastry-wrapped apple. To prepare apple dumplings, apples are peeled, cored and sometimes quartered and placed on a portion of dough. The hole from the core may be filled with cinnamon, butter and sugar and sometimes dried fruit such as raisins, sultanas, or currants. The dough is folded over the apples and sealed. Sometimes a spiced sauce is poured over the dumplings which are then baked until tender; the sugar and butter create a sweet sauce. Apple dumplings can be served hot, cold, or room temperature for breakfast, dessert, or as a main dish.
Oysters en brochette is a classic dish in New Orleans Creole cuisine. Raw oysters are skewered, alternating with pieces of partially cooked bacon. The entire dish is then broiled or breaded then either deep fried or sautéed. The traditional presentation is on triangles of toast with the skewer removed and dusted with salt and pepper or topped with either Maitre d'Hotel butter or a Meunière sauce. When prepared well, the dish should have a crispy exterior and a soft savory center with a textural contrast between the bacon and the oyster. It was usually offered on restaurant menus as an appetizer; but was also a popular lunch entrée.
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.
A cordon bleu or schnitzel cordon bleu is a dish of meat wrapped around cheese, then breaded and pan-fried or deep-fried. Veal or pork cordon bleu is made of veal or pork pounded thin and wrapped around a slice of ham and a slice of cheese, breaded, and then pan-fried or baked. For chicken cordon bleu, chicken breast is used instead of veal. Ham cordon bleu is ham stuffed with mushrooms and cheese.
Dumpling is a broad class of dishes that consist of pieces of cooked dough, often wrapped around a filling. The dough can be based on bread, flour, buckwheat or potatoes, and it may be filled with meat, fish, tofu, cheese, vegetables, fruits or sweets. Dumplings may be prepared using a variety of cooking methods and are found in many world cuisines.
Pigs in blankets or kilted soldiers is a dish served in the United Kingdom and Ireland consisting of small sausages wrapped in bacon. They are a popular and traditional accompaniment to roast turkey in a Christmas dinner and are served as a side dish.
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 blankets. Bacon has long been used for barding roasts, especially game birds.
