Anagrammeja & Tietoja | englanti sana PICADILLO

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Esimerkkejä PICADILLO käyttämisestä lauseessa

• Mexican rice is almost always eaten as a complement to other dishes such as mole, refried beans, rotisserie chicken, carne asada, picadillo, tacos, fried fish, fried chicken, chiles rellenos, or vegetable soup.
• It is typically stuffed with melted cheese, such as queso Chihuahua or queso Oaxaca or with picadillo meat made of diced pork, raisins and nuts, seasoned with canella; covered in an egg white batter, simply corn masa flour and fried, or without any batter at all.
• The term may originate from a conjectured Spanish word picadillo, from picado meaning punctured or pierced or the Welsh word pica meaning pointed.
• Diced potatoes cooked with picadillo or corned beef are the most typical fillings; others include longaniza, blood sausage, braised meat, cheese, seafood and vegetables.
• Among his friends were Manuel María Puga y Parga aka "Picadillo", Carré brothers, Tettamanci, Manuel Casas, Angel Castillo and others.
• Fond of gastronomy, in 1905 Pardo Bazán prologued La cocina práctica ("the practical cuisine") by her friend Manuel Purga y Parga, aka Picadillo.
• Chiles en nogada is a Mexican dish of poblano chiles stuffed with picadillo (a mixture usually containing shredded meat, aromatics, fruits and spices) topped with a walnut-based cream sauce called nogada, pomegranate seeds and parsley, and it is typically served at room temperature.
• Pasteles de pollos y pichones (chicken and squab pastry) was made as a savory pie with alternating layers of chicken and squab with a picadillo of minced veal, bacon, ham fried in lard with onion, mushrooms, apples, artichokes, tomatoes, and a layer of seasonings.
• A 19th-century recipe from California for Pastales de pollos y pichones (Chicken and squab pastry) was as a savory pie with alternating layers of chicken and squab with a picadillo of minced veal, bacon, ham fried in lard with onion, mushrooms, apples, artichokes.
• Manuel María Puga y Parga, aka "Picadillo" (1874 – September 30, 1918), was a culinary writer and gastronome who popularized and updated traditional Galician cooking methods.

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