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Culinary arts
The art of preparing and cooking foods.
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Culinary arts > Fish, poultry, & meat 
stroganoff
Culinary arts; Fish, poultry, & meat
A dish of thinly sliced beef (usually tenderloin or top loin), onions, and mushrooms sautéed in a combination of butter and sour-cream sauce. Often served with a rice pilaf. ...
swedish meatballs
Culinary arts; Fish, poultry, & meat
A combination of ground meat (often a combination of beef, pork, or veal), sautéed onions, milk-soaked breadcrumbs, beaten eggs, and seasonings. The mixture is formed into small ...
swiss steak
Culinary arts; Fish, poultry, & meat
Round or chuck steak that has been tenderized by pounding, coated with flour, and browned on both sides. The meat is then smothered in chopped tomatoes, onions, carrots, celery, ...
terrapin
Culinary arts; Fish, poultry, & meat
This eight-inch long freshwater turtle is considered by many to have the best meat among turtles. Its flesh is often pounded and served like steak.
thuringer cervelat
Culinary arts; Fish, poultry, & meat
A fresh, smoked sausage named after the former German region of Thuringia. Coriander (also called "cilantro") is an important spice used in this variety of sausage.
tripe
Culinary arts; Fish, poultry, & meat
The stomach lining of beef, pork, or sheep. Beef tripe is the most commonly available. Tripe is tough and requires long cooking. It is the prime ingredient for menudo (tripe ...
turkey
Culinary arts; Fish, poultry, & meat
An American game bird from the pheasant family that has been domesticated. Self-basting turkeys have been injected with butter or vegetable oil. "Roaster-fryers" (6 - 8 lb. ...
Sub-categories
- Cooking (75355)
- Fish, poultry, & meat (305)
- Spices (456)