luckytrim
Chef Extraordinaire
Sunday Special - "What A Dish !"
Remember; this is an "A-to-T" Quiz......
Answer #1 begins with "A", #2 with "B", etc.
1. A dish of diced food (usually chicken or turkey) in a rich cream sauce
containing mushrooms, pimientos, green peppers and sometimes SHERRY.
2. A Middle Eastern puree of eggplant, TAHINI, olive oil, lemon juice and
garlic. It's garnished with pomegranate seeds, chopped mint or minced
pistachios and used as a spread or dip for PITA or Middle Eastern FLAT
BREAD.
3. Italian for "hunter," this American-Italian term refers to food
prepared "hunter-style," with mushrooms, onions, tomatoes, various herbs
and sometimes wine.
4. A Cajun specialty of cooked rice combined with ground chicken or turkey
livers and gizzards, onions, chicken broth, bacon drippings, green pepper
and garlic.
5. From the Spanish for "to bake in pastry," these Mexican and Spanish
specialties are usually single-serving turnovers with a pastry crust and
savory meat-and-vegetable filling. They can also be filled with fruit and
served as dessert.
6. Referring to dishes (usually of eggs or fish) that are presented on a
bed of spinach and topped with MORNAY SAUCE. dishes served this way are
sometimes sprinkled with cheese and browned lightly in the oven.
7. A popular Mexican specialty of mashed avocado mixed with lemon or lime
juice and various seasonings (usually chili powder and red pepper).
Sometimes finely chopped tomato, green onion and CILANTRO are added. This can be used as a dip, sauce, topping or side dish.
8. This is made by stuffing a sheep's (or other animal's) stomach lining
with a minced mixture of the animal's organs (heart, liver, lungs, and so
on), onion, SUET, oatmeal and seasonings, then simmering the sausage in
water for about 4 hours.
9. This hearty, old-fashioned dessert originated in New England. It's a
spicy, cornmeal-molasses baked pudding that can sometimes include sliced
apples, and is usually served with whipped cream, HARD SAUCE or ice
cream.
10. A versatile Southern dish that combines cooked rice with a variety of
ingredients including tomatoes, onion, green peppers and almost any kind
of meat, poultry or shellfish. The dish varies widely from cook to cook.
11. A fruit- or cheese-filled yeast-raised cake, usually served for
breakfast but also enjoyed as a dessert. It originated in Germany but is
now enjoyed in many variations throughout much of Europe and the United
States.
12. Traditionally served at Hanukkah, this is a pancake usually made from
grated potatoes mixed with eggs, onions, MATZO MEAL and seasonings. It's
fried and served hot as a side dish.
13. A rich, spicy preserve made of fruit (usually chopped cherries, dried
apricots, apples or pears, raisins and candied citrus peel), nuts, beef
SUET, various spices and brandy or rum; can be used in many dishes
including pies, tarts, puddings and cookies.
14. Particularly popular in southern Europe, this confection is made with
sugar or honey, roasted nuts (such as almonds, walnuts, pistachios or
hazelnuts) and sometimes chopped candied fruit. It can be chewy or hard
and variously colored.
15. Although the origin of the name is vague, it seems to come from the
longtime association between the Irish and potatoes. The dish consists of
diced potatoes (sometimes precooked) that are fried with chopped onions
and PIMIENTOS until the potatoes are crisp and brown. Some variations use
sweet red or green peppers instead of pimientos.
16. Named after the utensil in which it is prepared and served, it's a
Spanish dish of SAFFRON-flavored rice combined with a variety of meats and
shellfish (such as shrimp, lobster, clams, chicken, pork, ham and
CHORIZO), garlic, onions, peas, artichoke hearts and tomatoes.
17. It consists of a pastry shell filled with a savory custard made of
eggs, cream, seasonings and various other ingredients such as onions,
mushrooms, ham, shellfish or herbs. The most notable of these savory pies
has crisp bacon bits (and sometimes GRUYÈRE cheese) added to the custard
filling. Quiches can be served as a lunch or dinner entrée, or as a first
course or HORS D'OEUVRE.
18. A popular dish from the French region of Provence that combines
eggplant, tomatoes, onions, bell peppers, zucchini, garlic and herbs - all
simmered in olive oil. The vegetables can vary according to the cook. They
can be cooked together, or cooked separately and then combined and heated
briefly together. This can be served hot, cold or at room temperature,
either as a side dish or as an appetizer with bread or crackers.
(hint; Think blockbuster animated movie)
19. Essentially a ground-beef patty that has been flavored with minced
onion and seasonings before being fried or broiled. It was named after a
19th-century English physician who recommended that his patients eat
plenty of beef for all manner of ailments. It's often served with gravy
made from pan drippings.
20. A Japanese dish consisting of food, such as beef or chicken, that has
been marinated in a mixture of soy sauce, Sake, sugar, ginger
and seasonings before being grilled, broiled or fried. The sugar in the
marinade gives the cooked food a slight glaze.
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.
.
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.
.
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1. a' La King
2. Baba Ganoush
3. Cacciatore
4. Dirty Rice
5. Empanada
6. Florentine
7. Guacamole
8. Haggis
9. Indian Pudding
10. Jambalaya
11. Kuchen
12. Latke
13. Mincemeat
14. Nougat
15. O'Brien Potatoes
16. Paella
17. Quiche
18. Ratatouille
19. Salisbury Steak
20. Teriyaki
Remember; this is an "A-to-T" Quiz......
Answer #1 begins with "A", #2 with "B", etc.
1. A dish of diced food (usually chicken or turkey) in a rich cream sauce
containing mushrooms, pimientos, green peppers and sometimes SHERRY.
2. A Middle Eastern puree of eggplant, TAHINI, olive oil, lemon juice and
garlic. It's garnished with pomegranate seeds, chopped mint or minced
pistachios and used as a spread or dip for PITA or Middle Eastern FLAT
BREAD.
3. Italian for "hunter," this American-Italian term refers to food
prepared "hunter-style," with mushrooms, onions, tomatoes, various herbs
and sometimes wine.
4. A Cajun specialty of cooked rice combined with ground chicken or turkey
livers and gizzards, onions, chicken broth, bacon drippings, green pepper
and garlic.
5. From the Spanish for "to bake in pastry," these Mexican and Spanish
specialties are usually single-serving turnovers with a pastry crust and
savory meat-and-vegetable filling. They can also be filled with fruit and
served as dessert.
6. Referring to dishes (usually of eggs or fish) that are presented on a
bed of spinach and topped with MORNAY SAUCE. dishes served this way are
sometimes sprinkled with cheese and browned lightly in the oven.
7. A popular Mexican specialty of mashed avocado mixed with lemon or lime
juice and various seasonings (usually chili powder and red pepper).
Sometimes finely chopped tomato, green onion and CILANTRO are added. This can be used as a dip, sauce, topping or side dish.
8. This is made by stuffing a sheep's (or other animal's) stomach lining
with a minced mixture of the animal's organs (heart, liver, lungs, and so
on), onion, SUET, oatmeal and seasonings, then simmering the sausage in
water for about 4 hours.
9. This hearty, old-fashioned dessert originated in New England. It's a
spicy, cornmeal-molasses baked pudding that can sometimes include sliced
apples, and is usually served with whipped cream, HARD SAUCE or ice
cream.
10. A versatile Southern dish that combines cooked rice with a variety of
ingredients including tomatoes, onion, green peppers and almost any kind
of meat, poultry or shellfish. The dish varies widely from cook to cook.
11. A fruit- or cheese-filled yeast-raised cake, usually served for
breakfast but also enjoyed as a dessert. It originated in Germany but is
now enjoyed in many variations throughout much of Europe and the United
States.
12. Traditionally served at Hanukkah, this is a pancake usually made from
grated potatoes mixed with eggs, onions, MATZO MEAL and seasonings. It's
fried and served hot as a side dish.
13. A rich, spicy preserve made of fruit (usually chopped cherries, dried
apricots, apples or pears, raisins and candied citrus peel), nuts, beef
SUET, various spices and brandy or rum; can be used in many dishes
including pies, tarts, puddings and cookies.
14. Particularly popular in southern Europe, this confection is made with
sugar or honey, roasted nuts (such as almonds, walnuts, pistachios or
hazelnuts) and sometimes chopped candied fruit. It can be chewy or hard
and variously colored.
15. Although the origin of the name is vague, it seems to come from the
longtime association between the Irish and potatoes. The dish consists of
diced potatoes (sometimes precooked) that are fried with chopped onions
and PIMIENTOS until the potatoes are crisp and brown. Some variations use
sweet red or green peppers instead of pimientos.
16. Named after the utensil in which it is prepared and served, it's a
Spanish dish of SAFFRON-flavored rice combined with a variety of meats and
shellfish (such as shrimp, lobster, clams, chicken, pork, ham and
CHORIZO), garlic, onions, peas, artichoke hearts and tomatoes.
17. It consists of a pastry shell filled with a savory custard made of
eggs, cream, seasonings and various other ingredients such as onions,
mushrooms, ham, shellfish or herbs. The most notable of these savory pies
has crisp bacon bits (and sometimes GRUYÈRE cheese) added to the custard
filling. Quiches can be served as a lunch or dinner entrée, or as a first
course or HORS D'OEUVRE.
18. A popular dish from the French region of Provence that combines
eggplant, tomatoes, onions, bell peppers, zucchini, garlic and herbs - all
simmered in olive oil. The vegetables can vary according to the cook. They
can be cooked together, or cooked separately and then combined and heated
briefly together. This can be served hot, cold or at room temperature,
either as a side dish or as an appetizer with bread or crackers.
(hint; Think blockbuster animated movie)
19. Essentially a ground-beef patty that has been flavored with minced
onion and seasonings before being fried or broiled. It was named after a
19th-century English physician who recommended that his patients eat
plenty of beef for all manner of ailments. It's often served with gravy
made from pan drippings.
20. A Japanese dish consisting of food, such as beef or chicken, that has
been marinated in a mixture of soy sauce, Sake, sugar, ginger
and seasonings before being grilled, broiled or fried. The sugar in the
marinade gives the cooked food a slight glaze.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
1. a' La King
2. Baba Ganoush
3. Cacciatore
4. Dirty Rice
5. Empanada
6. Florentine
7. Guacamole
8. Haggis
9. Indian Pudding
10. Jambalaya
11. Kuchen
12. Latke
13. Mincemeat
14. Nougat
15. O'Brien Potatoes
16. Paella
17. Quiche
18. Ratatouille
19. Salisbury Steak
20. Teriyaki
