Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Sopa de mondongo is a hearty traditional soup of Latin America and the Caribbean. It is made from slow-cooked diced tripe (the cleaned stomach of a cow). Vegetables such as bell peppers, onions, carrots, cabbage, celery, tomatoes, cilantro, garlic or root vegetables are added. Many variations of sopa de mondongo exist in Latin America and the Caribbean. Some add rice or maize late in the process. Bone marrow or hoof jelly may be used for extra flavor. The tripe may be soaked in citrus juice or a paste of sodium bicarbonate before cooking. The vegetables and spices used vary with availability and taste. Origins...

ISBN: 978-6-1345-3712-4
Издательство: Книга по требованию
Дата выхода: июль 2011

Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Sopa de pata is a hearty Salvadoran soup made from cow's feet, tripe, yuca (manioc root), chayotes, sweet corn), bananas, and string beans. It may be seasoned with ( Mexican coriander leaves) and flavored to taste with lemon or chile. Tripe (from French tripe) is a type of edible offal from the stomachs of various farm animals. The chayote (Sechium edule), also known as christophene, vegetable pear, mirliton, choko, starpreciante, citrayota, citrayote (Ecuador and Colombia), chuchu (Brazil), chow chow (India) or pear squash is an edible plant that belongs to the gourd family Cucurbitaceae along with melons,...

ISBN: 978-6-1345-3729-2
Издательство: Книга по требованию
Дата выхода: июль 2011

High Quality Content by WIKIPEDIA articles! A sopaipilla, also spelled sopapilla or sopaipa, is a kind of fried pastry and a type of quick bread. The term is applied to three distinct breads, one typical of Central Chile, another of Southern Chile, Uruguay and Argentina, and a third type from New Mexico and Texas in the United States. The word likely comes from the diminutive of the Spanish word sopaipa, which is used to indicate fried dough sweetened with honey. That word seems to have come from the earlier word "xopaipa", from the Mozarabic "xupaipa", which is a diminutive form of "uppa", "suppa", bread soaked in oil. It could also be from Old Spanish "sopa", food soaked in liquid. However, the term "sopaipa" is almost never...

ISBN: 978-6-1305-4050-0
Издательство: Книга по требованию
Дата выхода: июль 2011

Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Sopapilla cheesecake is a dessert dish, inspired by the classic cheesecake and the sopapilla, a pastry that originates from Paraguay. Typically made in a 9x13" pan, it tends to be a pot-luck favorite. As popular as it is, there are many variations, for taste, health and appearance. Many of the different variations ask for different amounts of the same ingredients. See reference 1 for a link to a recipe which calls for more sopapilla inspiration, with 1/4 cup of honey to be drizzled onto the cheesecake after removal from the oven. The calorie, fat, and sugar content of sopapilla cheesecake may be an issue for...

ISBN: 978-6-1345-3789-6
Издательство: Книга по требованию
Дата выхода: июль 2011

Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. A sope (pronounced "SOH-peh") is a traditional Mexican dish originating in the city of Culiacan. It is an antojito which at first sight looks like an unusually thick tortilla with vegetables and meat toppings. The base is made from a circle of fried masa of ground maize soaked in lime (also used as the basis for tamales and tortillas) with pinched sides. This is then topped with refried beans and crumbled cheese, lettuce, onions, red or green sauce (salsa, made with chiles or tomatillos respectively), and acidified cream. Sometimes other ingredients (mostly meat) are also added to create different tastes and...

ISBN: 978-6-1345-3869-5
Издательство: Книга по требованию
Дата выхода: июль 2011

Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Hester Sophia Frances Grigson (born 19 June 1959) is an English cookery writer and celebrity chef known as Sophie Grigson. She has followed the same path and career as her mother, Jane Grigson. Her father was the poet and writer Geoffrey Grigson. Grigson was born in Swindon, Wiltshire in 1959 and attended Oxford High School. From there she went on to study mathematics at UMIST, Manchester. After graduating in 1982 with a Bachelor of Science degree in mathematics (she was Vice President of the UMIST Alumni Association), she worked for a time as a production manager of pop videos for groups including Bonnie Tyler...

ISBN: 978-6-1345-6136-5
Издательство: Книга по требованию
Дата выхода: июль 2011

Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Sorbetes is a Filipino version of ice cream usually peddled from street carts in the Philippines. It is distinct from the similarly-named sorbet. It is usually served with small wafer or sugar cones and recently, bread buns. It is made from coconut milk, unlike other ice creams that are made from cow's milk or any other animal milk. Sorbetes is peddled by sorbeteros using colorfully painted wooden carts which usually can accommodate three flavors, each in a large metal canister. Peddlers get their carts from makers scattered around the cities of the Philippines in the morning and walk the streets the whole day,...

ISBN: 978-6-1346-0744-5
Издательство: Книга по требованию
Дата выхода: июль 2011

High Quality Content by WIKIPEDIA articles! Sorbet is a frozen dessert made from sweetened water flavored with fruit (typically juice or puree), wine, and/or liqueur. The origin of sorbet is variously explained as either a Roman invention, or a Middle Eastern drink charbet, made of sweetened fruit juice and water. The term sherbet or charbet is derived from Turkish: serbat/serbet, "sorbet", from the Persian sharbat, which in turn comes from the Arabic sharbat meaning "drink(s)" or "juice." Sorbet is sometimes served between courses as a way to cleanse the palate before the main course. Sorbet is often confused with Italian ice and often taken to be the same as sherbet. Sorbets/sherbets may also contain alcohol, which lowers the freezing...

ISBN: 978-6-1327-4775-4
Издательство: Книга по требованию
Дата выхода: июль 2011

Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Sorbet is a frozen dessert made from sweetened water flavored with fruit (typically juice or puree), wine, and/or liqueur. The origin of sorbet is variously explained as either a Roman invention, or a Middle Eastern drink charbet, made of sweetened fruit juice and water. The term sherbet or charbet is derived from Turkish: serbat/serbet, "sorbet", from the Persian sharbat, which in turn comes from the Arabic sharbat meaning "drink(s)" or "juice." Sorbet is sometimes served between courses as a way to cleanse the palate before the main course. Данное издание не является...

ISBN: 978-6-1346-0731-5
Издательство: Книга по требованию
Дата выхода: июль 2011

This study provides basis for government action towards commercialization of sorghum production in Nigeria in addition to empirical evidence of the effect of trend, price changes and other factors on sorghum production. The data used for this study were obtained from various secondary sources. The analytical techniques used are grafting technique, adaptive expectation and partial adjustment and cointegration. The data covered the period 1961-1997. The major findings show that while yield per hectare of sorghum have consistently increased but the opposite has been the case for hectarage. Sorghum supply, though positively inclined, was relatively inelastic having short-run and long-run elasticity of 7.05E-10 and 0.0235 respectively for the...

ISBN: 978-3-6392-3806-8
Издательство: Книга по требованию
Дата выхода: июль 2011

Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Sorrel soup is a soup made from water, sorrel leaves, and salt. Other possible ingredients are egg yolks or boiled eggs and boiled potatoes. It can be served hot or cold, and usually with sour cream. It is known in Russian, Polish, Ukrainian, Lithuanian, and Eastern European Jewish cuisines. Its other English names, spelled variously schav, shchav, shav, or shtshav, are borrowed from the Yiddish language, derived from the Polish name szczaw for sorrel. Due to its commonness as a soup in Eastern European cuisines, it is often called "green borscht", as a cousin of the standard, reddish-purple borscht soup. Sorrel...

ISBN: 978-6-1346-3832-6
Издательство: Книга по требованию
Дата выхода: июль 2011

Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Sosyo is an Indian aerated drink, produced and marketed mainly in the states of Gujarat and Maharashtra, India. Sosyo is the product of the Swadeshi movement of Indian independence struggle. Mohsin Hajoori introduced Sosyo in 1927 in Surat, as an Indian option to the UK drink Vimto. Vimto was marketed in India since 1923 by Mohsin Hajoorin. Originally Sosyo was called Whisky No, to attract alcoholics in the dry state of Gujarat, India. It was sealed with a marble in a factory in Salabatpura by Hajoori and Sons. The present name was derived from the Latin word 'Socious', since it became a social drink. The name...

ISBN: 978-6-1346-7329-7
Издательство: Книга по требованию
Дата выхода: июль 2011

High Quality Content by WIKIPEDIA articles! Soto ayam is a yellow spicy chicken soup with vermicelli, commonly found in Indonesia, Singapore and Malaysia. Turmeric is added as one of its ingredients to get yellow chicken broth. Besides chicken and vermicelli, it is also served with hard-boiled eggs, slices of fried potatoes, Chinese celery leaves, and fried shallots. Sometimes, slices of Lontong (compressed rice roll) are also added. Occasionally, people will add "koya", a powder of mixed fried garlic with prawn crackers or bitter Sambal (orange colored). Krupuk are a very common topping. Different regions have their own variation of this dish, for instance: Soto Ambengan, originated from Ambengan, Surabaya. Soto Ambengan is famous for...

ISBN: 978-6-1303-8416-6
Издательство: Книга по требованию
Дата выхода: июль 2011

Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Soto ayam is a yellow spicy chicken soup with nasi empit (compressed rice that is then cut into small cakes) or ketupat or vermicelli or noodles, commonly found in Indonesia, Singapore and Malaysia. Turmeric is added as one of its ingredients to get yellow chicken broth. Besides chicken and vermicelli, it is also served with hard-boiled eggs, slices of fried potatoes, Chinese celery leaves, and fried shallots. Sometimes, slices of Lontong (compressed rice roll) are also added. Occasionally, people will add "koya", a powder of mixed fried garlic with prawn crackers or bitter Sambal (orange colored). Krupuk are a...

ISBN: 978-6-1346-8025-7
Издательство: Книга по требованию
Дата выхода: июль 2011

Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Soto, sroto, tauto or coto is a common dish to be found in various regional variations of Indonesian cuisine. It is a traditional soup mainly composed of broth, meat and vegetables. There is no clear definition what makes a soto, but normally all traditional soups are called soto, while western/foreign influenced soups are called sop. It might be considered Indonesia's national dish, served as it is from Sumatra to Papua and in enough variations to fill an entire cookbook. Soto is omnipresent in Indonesia, available in many an open-air eatery and on seemingly every other street corner. Данное...

ISBN: 978-6-1346-8010-3
Издательство: Книга по требованию
Дата выхода: июль 2011

High Quality Content by WIKIPEDIA articles! Soto, sroto, tauto or coto is a common dish to be found in various regional variations of Indonesian cuisine. It is a traditional soup mainly composed of broth, meat and vegetables. There is no clear definition what makes a soto, but normally all traditional soups are called soto, while western/foreign influenced soups are called soup. The meats that are most commonly used are chicken and beef, but there are also variations with offal, mutton, water buffalo meat and pork. The soup is usually accompanied by rice or compressed rice cakes (ketupat or buras). Offal is a very common ingredient in soto, and is considered as a delicacy: the rumen (blanket/flat/smooth tripe), reticulum (honeycomb and...

ISBN: 978-6-1303-3781-0
Издательство: Книга по требованию
Дата выхода: июль 2011

Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Sottocenere al tartufo is a very pale yellow to off-white cheese that has a grey-brown ash rind. It has a somewhat mild taste and is semi-soft in firmness. Sottocenere is originally from Venice, Italy and translates from Italian literally as "under ash", while al tartufo means "with truffles." It is made with raw cow's milk and slices of truffles, then rubbed with various herbs and spices. After creation, sottocenere is aged in an ash rind as a way to preserve it over a long period without losing flavor. The use of ash as a cheese rind is a tradition in the Venetian region. The ash is also used to convey subtle...

ISBN: 978-6-1346-8412-5
Издательство: Книга по требованию
Дата выхода: июль 2011

Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Sou is a type of dried flaky Chinese pastry found in a variety of Chinese cuisine. In dim sum restaurants, char siu sou is the most common version available. Other varieties may include century egg and lotus seed paste. These are commonly found in Hong Kong or Singapore in Asia. They may occasionally be found in some overseas Chinatowns. In Shanghai cuisine, a number of dried varieties are available, such as peanut sou green bean sou or walnut sou. People often buy them for souvenirs in boxed forms. Данное издание не является оригинальным. Книга печатается по...

ISBN: 978-6-1346-8460-6
Издательство: Книга по требованию
Дата выхода: июль 2011

Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. A souffle is a light, fluffy, baked cake made with egg yolks and beaten egg whites combined with various other ingredients and served as a savoury main dish or sweetened as a dessert. The word souffle is the past participle of the French verb souffler which means "to blow up" or more loosely "puff up" — an apt description of what happens to this combination of custard and egg whites. The base provides the flavour and the whites provide the "lift". Foods commonly used for the base in a souffle include jam, fruits, berries, chocolate, banana and lemon (the last three are used for desserts, often with a good deal...

ISBN: 978-6-1346-9056-0
Издательство: Книга по требованию
Дата выхода: июль 2011

Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Soul food cuisine consists of a selection of foods traditional in the cuisine of African Americans. It is closely related to the cuisine of the Southern United States. The descriptive terminology may have originated in the mid-1960s, when soul was a common definer used to describe African-American culture (for example, soul music). Southern Native American culture (Cherokee, Chickasaw, Choctaw, Creek) is the cornerstone of the American south's cuisine. From their cultures came one of the main staples of the Southern diet: corn (maize) -- either ground into meal, or, limed with an alkaline salt to make hominy...

ISBN: 978-6-1347-0067-2
Издательство: Книга по требованию
Дата выхода: июль 2011

Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Soup beans is a term common in the Southern United States, particularly the regions around the Appalachian Mountains. It refers to pinto or other brown dried beans cooked with smoked pork as flavoring.1 Soup beans are usually served with cornbread, greens (such as boiled cabbage, cauliflower, or fried saurkraut and weenies), corn (whole or sweet), and potatoes (stewed or fried) and may be topped with raw chopped onions. The meal is often topped with pickle relish. Soup beans are considered a main course, but also serve as a side dish. In rural areas, where food was scarce during the winter, these dried beans...

ISBN: 978-6-1347-7414-7
Издательство: Книга по требованию
Дата выхода: июль 2011

Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Sour cherry soup is a soup made with sour cream, sugar, and whole fresh sour cherries, chilled and slightly sweet. This soup is a summer delicacy in several European cuisines. The dish has been adopted by the Austrians, Poles, Slovaks and Germans. Hungarian-Americans and Hungarian-Canadians brought the soup to the New World. In the Hungarian cuisine Sour Cherry Soup or hideg meggyleves is a soup made of the fruits of the sour cherry tree (Prunus cerasus), and not of sweet cherry. The name is formed from hideg meaning 'cold', meggy meaning 'sour-cherries' / morellos, and leves being 'soup'. Traditionally served...

ISBN: 978-6-1347-7677-6
Издательство: Книга по требованию
Дата выхода: июль 2011

High Quality Content by WIKIPEDIA articles! Sour cream or soured cream is a dairy product rich in fats obtained by fermenting a regular cream by certain kinds of lactic acid bacteria. The bacterial culture, introduced either deliberately or naturally, sours and thickens the cream. Its name stems from the production of lactic acid by bacterial fermentation, which is called souring. The taste of sour cream is only mildly sour. Sour cream, made out of cream, contains from 12 to 16 percent butterfat (about 14 grams per 4 ounce serving), and gets its characteristic tang from the lactic acid created by the bacteria. Commercially produced sour cream often contains additional thickening agents such as gelatin, rennin, guar and carrageen, as well...

ISBN: 978-6-1339-6049-7
Издательство: Книга по требованию
Дата выхода: июль 2011

Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Sour mash is the name for a process in the distilling industry that uses material from an older batch of mash to start fermentation in the batch currently being made, analogous to the making of sourdough bread. It was developed by either Dr. James C. Crow or Dr. Jason S. Amburgey while they were working at the Old Oscar Pepper Distillery (now the Woodford Reserve Distillery) in Woodford County, Kentucky. Sour mash is not a type or flavor of whiskey, as is commonly thought. In the sour mash process, the mash – a mixture of grain, malt and water – is conditioned with some amount of spent mash (previously...

ISBN: 978-6-1347-7895-4
Издательство: Книга по требованию
Дата выхода: июль 2011

High Quality Content by WIKIPEDIA articles! A sour is a traditional family of mixed drinks. Common examples of sours are the Margarita and the Sidecar. Sours belong to one of the old families of original cocktails and are described by Jerry Thomas in his 1862 book, "How to Mix Drinks" Sours are mixed drinks containing a base liquor (bourbon or some other whiskey in the case of a whiskey sour), lemon or lime juice, and a sweetener (triple sec, simple syrup, grenadine, or pineapple juice are common). The Gin Sour is a traditional mixed cocktail which predates Prohibition. Popular during the 1940s, Kevin Starr includes it in "an array of drinks (the gin sour, the whiskey sour, the Gin Rickey, the Tom Collins, the Pink lady, the Old...

ISBN: 978-6-1327-2825-8
Издательство: Книга по требованию
Дата выхода: июль 2011