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85 relations: Acquacotta, Aloo paratha, Bagel and cream cheese, Baking, Bindae-tteok, Biscuits and gravy, Biskotso, Bread, Bread and butter pudding, Bread bowl, Bread crumbs, Bread pudding, Bread sauce, Bread soup, Broth, Bruschetta, Bunny chow, Cappon magro, Chili parotha, Cornbread, Croquette, Crouton, Cultural artifact, Dakos, Dough, Egg in the basket, Fairy bread, Fattoush, Fit-fit, Flatbread, Flour, Flummadiddle, Fondue, French toast, Fritter, Gamja-jeon, Garbure, Gazpacho, Gobi paratha, Hushpuppy, Hwajeon, Indian subcontinent, Jeon (food), Khachapuri, Kimchi-buchimgae, Korean cuisine, Kubdari, List of bread rolls, List of breads, List of pancakes, ..., List of quick breads, List of toast dishes, Lists of prepared foods, Meat jun, Medieval cuisine, Memil-buchimgae, Migas, Pajeon, Panada, Pancake, Panzanella, Paratha, Pigs in a blanket, Pizza bagel, Plate (dishware), Potato filling, Recorded history, Rusk, Sandwich, Sandwich loaf, Sausage bread, Sausage roll, Skordalia, Smörgåstårta, Sooji toast, Sop, Spoonbread, Staling, Staple food, Stuffing, Tableware, Tarte flambée, Trencher (tableware), Water, Wodzionka. Expand index (35 more) »
Acquacotta
Acquacotta (Italian for "cooked water") is a bread soup in Italian cuisine that was originally a peasant food.
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Aloo paratha
Aloo Paratha (आलू पराठा, আলু পরোটা, (آلو کا پراٹھا); "potato paratha") is a bread dish originating from the Indian subcontinent; the recipe is one of the most popular breakfast dishes throughout western, central and northern regions of India as well as in Pakistan.
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Bagel and cream cheese
A bagel and cream cheese (also known as bagel with cream cheese) is a common food pairing in American cuisine, the cuisine of New York City, and American Jewish cuisine, consisting in its basic form of an open-faced sandwich made of a bagel spread with cream cheese.
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Baking
Baking is a method of cooking food that uses prolonged dry heat, normally in an oven, but also in hot ashes, or on hot stones.
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Bindae-tteok
Bindae-tteok, or mung bean pancake, is a type of buchimgae (Korean pancake) that originated in the Pyongan Province.
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Biscuits and gravy
Biscuits and gravy is a popular breakfast dish in the United States, especially in the South.
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Biskotso
Biskotso or biscocho ("biscuit") refers to baked bread topped with butter and sugar, or garlic, in some cases.
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Bread
Bread is a staple food prepared from a dough of flour and water, usually by baking.
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Bread and butter pudding
Bread and butter pudding is a traditional type of bread pudding popular in British cuisine.
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Bread bowl
A bread bowl is a round loaf of bread which has had a large portion of the middle cut out to create an edible bowl.
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Bread crumbs
Bread crumbs or breadcrumbs (regional variants: breading, crispies) are sliced residue of dry bread, used for breading or crumbing foods, topping casseroles, stuffing poultry, thickening stews, adding inexpensive bulk to soups, meatloaves and similar foods, and making a crisp and crunchy covering for fried foods, especially breaded cutlets like tonkatsu and schnitzel.
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Bread pudding
Bread pudding is a bread-based dessert popular in many countries' cuisines.
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Bread sauce
A bread sauce is a warm or cold sauce made with milk, which is thickened with bread crumbs, typically eaten with roast chicken or turkey.
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Bread soup
Bread soup is a simple soup, that mainly consists of stale bread.
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Broth
Broth is a savory liquid made of water in which bones, meat, fish, or vegetables have been simmered.
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Bruschetta
Bruschetta is an antipasto (starter dish) from Italy consisting of grilled bread rubbed with garlic and topped with olive oil and salt.
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Bunny chow
Bunny chow, often referred to as a bunny, is a South African fast food dish consisting of a hollowed out loaf of bread filled with curry.
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Cappon magro
Cappon magro (or capón magro in Ligurian), is an elaborate Genoese salad of seafood and vegetables over hardtack arranged into a decorative pyramid and dressed with a rich sauce.
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Chili parotha
Chili parotta, (or mirch ka parotha as it is known in Pakistan) is a favorite at many restaurants across South India.
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Cornbread
Cornbread is any quick bread containing cornmeal.
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Croquette
A croquette (/kroʊˈket/) is a small breadcrumbed fried food roll containing, usually as main ingredients, mashed potatoes or ground meat (veal, beef, chicken, or turkey), shellfish, fish, cheese, vegetables, and mixed with béchamel or brown sauce, and soaked white bread, egg, onion, spices and herbs, wine, milk, beer, or some combination, sometimes with a filling, e.g. sautéed onions, mushrooms, or boiled eggs (Scotch eggs).
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Crouton
A crouton is a piece of sautéed or rebaked bread, often cubed and seasoned, that is used to add texture and flavor to salads—notably the Caesar salad—as an accompaniment to soups and stews, or eaten as a snack food.
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Cultural artifact
A cultural artifact, or cultural artefact (see American and British English spelling differences), is a term used in the social sciences, particularly anthropology, ethnology and sociology for anything created by humans which gives information about the culture of its creator and users.
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Dakos
Dakos or ntakos (ντάκος), also known as koukouvagia or koukouvayia (κουκουβάγια, "owl") or—in eastern Crete—kouloukopsomo (from koulouki + psomi, pup + bread, allegedly the bread given to puppies), is a Cretan meze consisting of a slice of soaked dried bread or barley rusk (paximadi) topped with chopped tomatoes and crumbled feta or mizithra cheese, and flavored with herbs such as dried oregano.
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Dough
Dough is a thick, malleable, sometimes elastic, paste made out of any grains, leguminous or chestnut crops.
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Egg in the basket
Egg in the basket—also known by many other names— is an egg fried in a hole of a slice of bread.
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Fairy bread
Fairy bread is sliced white bread spread with margarine or butter and covered with hundreds and thousands, which adhere to the bread.
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Fattoush
Fattoush (فتوش, also fattush, fatush, fattoosh, and fattouche) is a Levantine bread salad made from toasted or fried pieces of Arabic flat bread combined with mixed greens and other vegetables, such as radishes and tomatoes.
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Fit-fit
Fit-fit or fir-fir (ፍርፍር firfir; ፍትፍት fitfit) is an Eritrean and Ethiopian food typically served for breakfast.
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Flatbread
A flatbread is a bread made with flour, water and salt, and then thoroughly rolled into flattened dough.
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Flour
Flour is a powder made by grinding raw grains or roots and used to make many different foods.
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Flummadiddle
Flummadiddle is a baked main course pudding consisting of stale bread, pork fat, molasses, and spices including cinnamon, allspice, and cloves.
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Fondue
Fondue is a Swiss dish of melted cheese served in a communal pot (caquelon or fondue pot) over a portable stove (réchaud) heated with a candle or spirit lamp, and eaten by dipping bread into the cheese using long-stemmed forks.
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French toast
French toast is a dish made of bread soaked in eggs and milk, then fried.
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Fritter
A fritter is a fried food usually consisting of a portion of batter or breading which has been filled with bits of meat, seafood, fruit, vegetables or other ingredients.
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Gamja-jeon
Gamja-jeon or potato pancakes is a variety of jeon, or Korean style pancake, made by pan-frying finely grated potato on a frying pan with any type of vegetable oil until golden brown.
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Garbure
Garbure is a thick French soup or stew of ham with cabbage and other vegetables, usually with cheese and stale bread added.
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Gazpacho
Gazpacho Andalusian gazpacho or Gabacho is a cold soup made of raw blended vegetables.
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Gobi paratha
Gobi paratha (गोभी पराठा; "cauliflower paratha") is a type of paratha or parantha, originating from the Indian subcontinent, that is stuffed with flavored cauliflower and vegetables.
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Hushpuppy
A hushpuppy is a small, savory, deep-fried ball made from cornmeal-based batter.
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Hwajeon
Hwajeon, or flower cake is a small Korean pan-fried rice cake.
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Indian subcontinent
The Indian subcontinent is a southern region and peninsula of Asia, mostly situated on the Indian Plate and projecting southwards into the Indian Ocean from the Himalayas.
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Jeon (food)
Jeon (전) refers to a dish made by seasoning whole, sliced, or minced fish, meat, vegetables, etc., and coating them with wheat flour and egg wash before frying them in oil.
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Khachapuri
Khachapuri (ხაჭაპური from ხაჭო xach'o "curds" + პური p'uri "bread") is a traditional Georgian dish of cheese-filled bread.
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Kimchi-buchimgae
Kimchi-buchimgae or kimchi pancake, sometimes also referred to as kimchi-jeon (김치전), is a variety of buchimgae, or Korean pancake.
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Korean cuisine
Korean cuisine has evolved through centuries of social and political change.
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Kubdari
Kubdari or Kubed (კუბდარი, Svan: კუბედ) is a Georgian filled bread dish which is particularly a national dish of the Svans.
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List of bread rolls
This is a list of bread rolls.
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List of breads
This is a list of baked or steamed bread varieties.
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List of pancakes
This is a list of notable pancakes.
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List of quick breads
This is a list of quick breads.
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List of toast dishes
This is a list of toast dishes, comprising dishes that use toast as a main ingredient.
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Lists of prepared foods
This is a list of prepared foods list articles on Wikipedia.
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Meat jun
Meat Jun is a Korean Dish of thinly sliced beef dipped in egg batter and fried.
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Medieval cuisine
Medieval cuisine includes foods, eating habits, and cooking methods of various European cultures during the Middle Ages, which lasted from the fifth to the fifteenth century.
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Memil-buchimgae
Memil-buchimgae or buckwheat pancake is a variety of buchimgae, or Korean pancake.
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Migas
Migas ("crumbs" in English) is the name used for an ancient dish in Spanish and Portuguese cuisines.
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Pajeon
Pajeon (파전) is a variety of jeon with scallion as its prominent ingredient, as pa (파) means scallion.
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Panada
Panada or panado is a sort of bread soup, consisting of stale bread boiled to a pulp in water or other liquids.
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Pancake
A pancake (or hotcake, griddlecake, or flapjack) is a flat cake, often thin and round, prepared from a starch-based batter that may contain eggs, milk and butter and cooked on a hot surface such as a griddle or frying pan, often frying with oil or butter.
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Panzanella
Panzanella or panmolle is a Tuscan chopped salad of bread and tomatoes that is popular in the summer.
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Paratha
A paratha is a flatbread that originated in the Indian subcontinent.
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Pigs in a blanket
Pigs in a blanket (defective, also pig in a blanket) is a variety of different sausage-based foods in the United States, United Kingdom, Denmark, Republic of Ireland, Germany, Belgium, Russia, Canada, and Japan.
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Pizza bagel
A pizza bagel is a bagel with pizza toppings.
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Plate (dishware)
A plate is a broad, concave, but mainly flat vessel on which food can be served.
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Potato filling
Potato filling is a Pennsylvania Dutch recipe, which combines mashed potatoes and bread.
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Recorded history
Recorded history or written history is a historical narrative based on a written record or other documented communication.
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Rusk
A rusk is a hard, dry biscuit or a twice-baked bread.
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Sandwich
A sandwich is a food typically consisting of vegetables, sliced cheese or meat, placed on or between slices of bread, or more generally any dish wherein two or more pieces of bread serve as a container or wrapper for another food type.
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Sandwich loaf
A sandwich loaf is a stacked party entrée that looks like a cake.
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Sausage bread
Sausage bread is an American food made of sausage and other ingredients rolled or enclosed in dough and cooked in an oven.
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Sausage roll
A sausage roll is a British savoury pastry snack, popular in Commonwealth nations and beyond.
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Skordalia
Skordalia or skordhalia/skorthalia (σκορδαλιά, in Greek also called αλιάδα 'aliada/aliatha), is a thick puree (or sauce, dip, spread, etc.) in Greek cuisine made by combining crushed garlic with a bulky base—which may be a purée of potatoes, walnuts, almonds, or liquid-soaked stale bread—and then beating in olive oil to make a smooth emulsion.
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Smörgåstårta
Smörgåstårta (Smörgåstårta, "sandwich cake") is a dish of Swedish origin popular in Sweden, Estonia (as "võileivatort"), Finland (as "voileipäkakku") and Iceland (as "brauðterta").
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Sooji toast
Sooji toast is an Indian snack food or breakfast food that is made from bread and sooji.
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Sop
A sop is a piece of bread or toast that is drenched in liquid and then eaten.
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Spoonbread
Spoonbread is a moist cornmeal-based dish prevalent in parts of the Southern United States.
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Staling
Staling, or "going stale", is a chemical and physical process in bread and other foods that reduces their palatability.
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Staple food
A staple food, or simply a staple, is a food that is eaten routinely and in such quantities that it constitutes a dominant portion of a standard diet for a given people, supplying a large fraction of energy needs and generally forming a significant proportion of the intake of other nutrients as well.
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Stuffing
Stuffing, filling, or dressing, is an edible substance or mixture, often a starch, used to fill a cavity in another food item while cooking.
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Tableware
Tableware are the dishes or dishware used for setting a table, serving food and dining.
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Tarte flambée
Tarte flambée is an Alsatian dish, speciality of the Alsace region and neighbouring areas (northeast France, south Germany), composed of bread dough rolled out very thinly in the shape of a rectangle (Traditionally) or circle, which is covered with fromage blanc or crème fraîche, thinly sliced onions and lardons.
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Trencher (tableware)
A trencher (from Old French tranchier; "to cut") is a type of tableware, commonly used in medieval cuisine.
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Water
Water is a transparent, tasteless, odorless, and nearly colorless chemical substance that is the main constituent of Earth's streams, lakes, and oceans, and the fluids of most living organisms.
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Wodzionka
Wodzionka (Silesian: wodźůnka) or brotzupa is a Silesian bread soup made from stale bread, fat and water or milk.
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References
[1] https://en.wikipedia.org/wiki/List_of_bread_dishes
