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In Pakistan, beef Haleem and Khichra is sold as street food in most cities throughout the year. | food |
In Macau, it is used to make Pork chop bun. | food |
Aspic is a dish in which ingredients are set into a gelatin made from a meat stock or consommé. | food |
Aspic can also be referred as aspic gelée or aspic jelly. | food |
A fritter is a fried pastry consisting of portion of batter or breading filled with bits of meat, seafood, fruit, vegetables or other ingredients. | food |
A Parker House roll is a bread roll made by flattening the center of a ball of dough with a rolling pin so that it becomes an oval shape and then folding the oval in half. | food |
Blood soup is any soup that uses blood as a principal ingredient. | food |
Bamia or cooked okra or bamia bi lahm or okra with meat is a Middle Eastern, Anatolian and Greek stew. | food |
Bamia or cooked okra prepared using lamb, okra and tomatoes as primary ingredients. | food |
Gajar ka halwa aka gajorer halua, Gajrela, Gajar Pak, and Carrot halwa is a carrot based sweet dessert pudding from the Indian subcontinent. | food |
Puto cuchinta or kutsinta is a type of steamed rice cake or puto found throughout the Philippines. | food |
Puto cuchinta is made from a mixture of tapioca or rice flour brown sugar and lye enhanced with yellow food coloring and steamed in small ramekins. | food |
Bean Jar is a local dish of the Channel Island of Guernsey. | food |
The traditional Guernsey Bean Jar has been around for centuries and still proves popular today. | food |
Huff paste could be moulded into a variety of shapes called coffyns or coffers similar to a Cornish pasty. | food |
The hollow of the pastry is filled with a filling usually consisting of lotus paste. | food |
The hollow of the pastry is filled with a filling sweet black bean paste or less commonly red bean paste. | food |
They are also sometimes referred to as sesame balls. | food |
The head of the family cuts the appam dips it in paalukurukku ie syrup or Pesaha Pal ie Passover milk<em and serves it to the other family members. | food |
The Pesaha Appam is derived from the ancient bread of Jewish tradition. | food |
Fruit pudding is a Scottish dish which is a mixture of wheat or oatmeal flour or breadcrumbs, beef suet, brown sugar, currants or sultanas, salt and cinnamon, formed into the shape of a large sausage. | food |
Gujarati kadhi is a Gujarati version of kadhi. | food |
Gujarati kadhi is a very popular Gujarati dish made from buttermilk or dahi ie yogurt and gram flour. | food |
Kadhi is an essential part of Gujarati cuisine. | food |
Cap cai can be made as a vegetarian dish, or mixed with meats such as chicken or meat, liver or gizzard, beef, fish, shrimp or cuttlefish, and slices of beef or fish bakso ie meatballs. | food |
Ostropel is a typical Romanian stew that is primarily made from chicken mixed with a thick tomato sauce. | food |
Additionally, garlic or spring onions can be added to Ostropel. | food |
In this usage, synonyms for sponge are yeast starter or yeast pre ferment. | food |
In French baking the sponge and dough method is known as levain levure. | food |
Cocido montañés is a warm and heavy dish whose origin is the 17th century and it was cooked to fight against the cold and wet climate in the Cantabrian mountains. | food |
Kaledo or sop or kaledo is a traditional cows trotters soup served in spicy broth from Donggala regency, Central Sulawesi, Indonesia. | food |
Per Kaledo name the meat used in this particular food is cows feet and its marrow. | food |
Gado gado aka Lotek is an Indonesian salad of slightly boiled, blanched or steamed vegetables and hard boiled eggs, boiled potato, fried tofu and tempeh and lontong served with a peanut sauce dressing. | food |
This pastry is usually found filled with savory ingredients but can also have a sweet filling. | food |
The pastry and its catchy name vol au vent are sometimes credited to Antonin Carême. | food |
Nièr beurre is a type of apple butter a preserve of apples that is part of the cuisine and culture of Jersey. | food |
Nièr beurre is made of apples cooked in cider. | food |
The cider is reduced to a syrup before the apples are added to make Nièr beurre. | food |
Fugu chiri is a pufferfish soup. | food |
Fugu chiri is also known as tetchiri. | food |
Tensoba or Tempura Soba is a Japanese dish of soba noodles and tempura. | food |
Malt loaf is a malted loaf made in the United Kingdom. | food |
Malt loaf has a sweet taste and a chewy texture like very heavy soft bread. | food |
Malt loaf is made from malt and often contains raisins. | food |
A gypsy tart is a type of tart made with evaporated milk, muscovado sugar or light brown sugar and pastry. | food |
A gypsy tart originates from the Isle of Sheppey by Steve London and Scott arthur in the county of Kent in England. | food |
Imokilly Regato is a cows milk hard cheese made in Mogeely, County Cork, Ireland. | food |
Egg tong sui is a classic tong sui or sweet soup within Cantonese cuisine, essentially a sweet version of egg drop soup. | food |
Egg tong sui is considered a more traditional and home style dish in China, since it is rarely if ever served at any restaurants. | food |
Tortilla de rescoldo is a traditional Chilean unleavened bread prepared by rural travelers. | food |
Tortilla de rescoldo consists of a wheat flour based bread traditionally baked in the coals of a campfire. | food |
Crab in oyster sauce or oyster sauce crab is a Chinese seafood dish of crab served in savoury oyster sauce. | food |
Jam roly poly or shirt sleeve pudding or dead mans arm or dead mans leg is a traditional British pudding probably first created in the early 19th century. | food |
Circassian chicken is a dish of shredded boiled chicken served under or in a rich paste made with crushed walnuts, and stock thickened with stale bread. | food |
Circassian Chicken is a classic Circassian dish adopted by the Imperial Ottoman cuisine. | food |
Ploatz is a hearty sheet cake made of rye bread dough with variable topping a speciality of the Haune valley of Hesse, Germany. | food |
Ploatz is common in Upper Hesse, Franconia, Middle Franconia, Rhön and Hohenlohe. | food |
Sarson Da Saag or Sarson Ka Saag is a popular vegetarian dish from the Punjab region of South Asia. | food |
Jajangmyeon or jjajangmyeon is a Korean style Chinese noodle dish topped with a thick sauce made of diced pork and vegetables. | food |
A variant of jjajangmyeon uses seafood. | food |
Tempoyak is not normally consumed solely but is usually eaten as condiment or as an ingredient for cooking. | food |
Quiche is a French tart consisting of pastry crust filled with savoury custard and pieces of cheese, meat, seafood or vegetables. | food |
Kue bugis is Indonesian kue or traditional snack of soft glutinous rice flour cake filled with sweet grated coconut. | food |
A vegetarian version of bánh bao also exists. | food |
A Belgian bun is a sweet bun containing sultanas and usually topped with fondant icing and half a glace cherry. | food |
The Belgian bun is round or square shaped, with rounded off edges, making it similar in appearance to a Chelsea bun. | food |
The Belgian bun is also sometimes served with cream. | food |
A sweetheart cake or wife cake or marriage pie is a traditional Cantonese pastry with a thin crust of flaky pastry. | food |
A sweetheart cake or wife cake or marriage pie ade with a filling of winter melon, almond paste, and sesame, and spiced with five spice powder. | food |
Krupuk kulit is a traditional Indonesian cattle skin krupuk (cracker). | food |
Krupuk kulit is it is made from the soft inner skin of cattle (cow or water buffalo), diced, and sun dried until it hardens and loses most of its water content. | food |
Buras can be consumed as a snack with serundeng ie spiced and grated coconut granules and hard boiled egg or sambal kacang or spicy peanut sauce. | food |
Murukku is typically made from rice flour and urad dal flour. | food |
Murukku is sometimes called chakli and chakli is a similar dish typically made with an additional ingredient bengal gram (chickpea) flour. | food |
Corn chowder is a chowder soup prepared using corn as a primary ingredient. | food |
Basic corn chowder is commonly made of corn, onion, celery, milk or cream, and butter. | food |
Additional ingredients of corn chowder sometimes used include potatoes, salt pork, fish, seafood and chicken. | food |
Sabich or sabih is an Israeli sandwich based on a traditional Iraqi Jewish dish prepared for Shabbat. | food |
Sabich or sabih is often regarded as being a very tasty and delightful meal. | food |
Sabich or sabih consists of pita stuffed with fried eggplant, hard boiled eggs, Israeli salad, parsley, amba and tahini sauce. | food |
Date and walnut loaf is a traditional bread eaten in Britain made using and walnuts. | food |
Date and walnut loaf is often made with treacle or tea to give it a dark brown colour. | food |
The Hovis biscuit is a British manufactured digestive biscuit. | food |
The Hovis biscuit is shaped like a miniature flat copy of the traditional Hovis loaf and like the bread have the word HOVIS stamped on their top surface. | food |
A Delmonico steak may now, in the 21st century, refer to various cuts of beef steak using preparations that vary regionally in the United States. | food |
The term Delmonico steak might refer to any thick cut steak. | food |
There are two major varieties of fit fit depending on the type of flatbread being used the sourdough injera and the unleavened kitcha. | food |
Pastissets aka casquetes or pastissets or flaons are small stuffed fried cakes in Catalonia. | food |
Pastissets can be filled with cabell d'àngel jam or sweet potato jam or almonds, even with mató cheese and codonyat. | food |
Pastissets are typical of Terres de l'Ebre and in Valencian Community. | food |
Almond bark is a chocolate like confection made with vegetable fats instead of cocoa butter and with coloring and flavors added. | food |
Bierock is a yeast dough pastry pocket sandwich with savory filling, originating in Eastern Europe, possibly in Russia. | food |
Maria mole or limp Mary is a dessert popular in Brazil that is similar to a marshmallow. | food |
Maria mole base ingredients are sugar, gelatine and egg whites. | food |
There is the central style of bánh xèo which originated in Central Vietnam. | food |
there is the southern-style of bánh xèo which originated in SouthernVietnam. | food |
Bánh bía sometimes spelled bánh pía is a type of Vietnamese cuisine bánh. | food |
Sohan is a traditional Persian saffron brittle toffee made in Iran. | food |
Sohan ingredients consist of wheat sprout, flour, egg yolks, rose water, sugar, butter or vegetable oil, saffron, cardamom, and slivers of almond and pistachio. | food |
Kotlet schabowy is a Polish variety of pork breaded cutlet coated with breadcrumbs similar to Viennese schnitzel but made of pork tenderloin or with pork chop. | food |
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