Found 78 results.
Dehydrated meat products
brand of energy drinks sold by Red Bull GmbH
Meat preparation with smoke
Process of making meat softer
U.S. dish of seafood (e.g. lobster) and red meat (e.g. beefsteak)
Turkish "kebap" made with eggplants and red meat (beef and mutton) on a scewer
British term for pasta with red meat sauce, derived from spaghetti Bolognese
Ayurvedic term for stimulating foods including red meat, root vegetables, chili, coffee
Ghanaian dish made of black eyed peas cooked in palm oil
Generic record for the color red
Characteristic dish of Louisiana Creole cuisine
cultivar of the onion with purplish-red skin and white flesh tinged with red
Kroeungkm
Khmer spice and herb paste
vegetable
finely-chopped meat
Jewish dietary laws
Cultivar of grapefruit with red-pink flesh
Grape variety used for red wine
Wine-producing area in Burgundy, France
Santenayfr
French wine producing region in Burgundy
Meat containing various amounts of intramuscular fat
animal flesh eaten as food
Spesies of Lettuce cultivars with Red leaves
Meat of an adult sheep
food preservation with salt
meat dish served mainly at chip shops in Scotland; made with beef, pork, pork rind or bacon, suet, rusk, wheat flour, spices, salt, beef fat and colouring, formed into a sausage shape, coated in a batter, deep fried, and served hot
Ang-khakhbl
Red yeast mold used to make red yeast rice in Asian cuisines
style of smoked meat corned beef created by Jewish immigrants in Montreal, Quebec
Souvlael
Cyprus skewered barbecue meat
meat from a pig
Pie with a filling of meat
Italian meat sauce
variety of grape
Thai dish consisting of red curry paste cooked in coconut milk with meat or tofu
traditional food dishes from India's Kashmir Valley
food not including meat and animal tissue products
Red variety of rice grown in India and Southeast Asia
casual dining restaurant chain
wine made from dark-colored grape varieties with coloring from the skin
Wheat protein, used as a meat replacement
Meat pie from Louisiana, United States
Los Angeles-based producer of plant-based meat
Gravy from southern United States
red colored soda with flavoring from the Kola Nut
Red rice fermented with yeast culture
culinary traditions of Lebanon
Belgian beer style
Japanese marinade
cooking method that uses dry heat where hot air envelops the food, cooking it evenly on all sides
Japanese marinade
Hóng shāo ròuzh-ro
Chinese red-cooked pork belly
Wine with pink to orange color
Plant-based compounds that provide bitterness and astringency
combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy
French sauce, consisting of red wine, onions or shallots, bouquet garni, and espagnole sauce
meat cut from a horse
process that improves the flavor of meats by allowing the natural enzymes in the meat to break down the tissue through dry aging
German meat roll with bacon and beef
type of meat
type of meat
Chinese "red-braised" cooking technique
form of kamaboko, a processed seafood made of finely pulverized white fish flesh (surimi)
Wikimedia list article
class of South Asian meat dishes typically constituent of goat meat
Turkish grape and wine
Yukhoekr-ro
raw meat dish in Korean cuisine that resembles a steak tartare
cut of meat (e.g. beef, pork)
cut of meat (e.g. beef, pork)
Italian cured meat products and predominantly made from pork
domesticated birds kept by humans for their eggs, meat, or feathers
kashrut classification of foods free from dairy and meat
open-faced sandwich originating in Springfield, Illinois, U.S.; consists of thick-sliced toasted bread, a hamburger patty, French fries, and a cheese sauce
Individual cut of meat including part of the spine
Oil extracted from fruit of oil palm, used in west African and Brazilian cuisine
Chinese dish with poached beef or fish