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Cazuela (Spanish pronunciation: [kaˈθwela] or
Spanish pronunciation: [kaˈswela]) is the
common name
given to a
variety of dishes,
especially from South...
-
Cazuela de
mariscos is a po****r
seafood stew from the
Caribbean region of
Colombia (especially Cartagena,
Barranquilla and
Santa Marta). Its preparation...
- po****r dish in
North India and
Bangladesh with
origin in Delhi, India.
Cazuela with beef
shank meat, po****r in 19th-century
Chile during the nitrate...
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simmered until it is
pungent and very thick. It is most
often prepared in a
cazuela (Spanish pronunciation: [kaˈswela]) or a
thick heavy clay
cauldron and...
- to the
South African potjie, the
Australian Bedourie oven and
Spanish cazuela.
During the 17th century, br**** was the
preferred metal for
English cookware...
- pepper,
seasoned with
lemon and wine.
Cazuela chilota: The Chiloé
version of
cazuela differs from
traditional cazuela because the
stock is made
either of...
- Cienfuegos. A
peculiarly Cuban invention is the dish
known as
tamal en
cazuela,
basically consisting of
tamale masa with the meat
stuffing stirred into...
-
candies wrapped in
banana leaf, mondongo, sancocho,
coconut rice, gandinga,
cazuela, and many
plates they
brought to the
Puerto Rican culinary culture. Important...
-
respelling of the
French feu.
France portal Food
portal Bigos Bollito misto Cazuela Cholent Cocido Cozido à
portuguesa Sancochado (Peruvian)
Eintopf Feu Hot...
- the
salsa is
poured at the last
moment before serving. In Guadalajara,
cazuelas are kept
simmering filled with
chilaquiles that
become thick in texture...
