Bread pudding

Bread pudding is a dessert popular in British cuisine and that of the Southeast U.S., made using stale (usually left-over) bread, suet, egg, sugar or golden syrup, spices, and dried fruit. The bread is soaked (often overnight), squeezed dry, and mixed with the other ingredients. The mixture is transferred into a dish and baked. It may be served with a sweet sauce of some sort, such as whiskey sauce, rum sauce, or caramel sauce, but is typically sprinkled with sugar and eaten cold in squares or slices. Bread pudding s ...

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Bread and butter pudding is a traditional dessert popular in British cuisine. It is essentially a baked form of French toast. It is made by layering slices of buttered bread scattered with raisins in an oven dish into which an egg and milk mixture (sometimes with vanilla or other spices added) is poured. It is then baked in an oven and served. Some people may serve it with custard, but often the ...

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The Southern United States has a distinct cuisine that draws heavily on influences from various groups that have inhabited the area. The most notable influences come from African-American, Native American, Irish, French, and Spanish cuisines. Soul food, Creole, Cajun, and Tex-Mex are examples of Southern cuisine. In more recent history, elements of Southern cuisine have spread north, having an effect on the development of other types of American cuisine. Some foods commonly associated with the South are sweet tea, pit ba ...

Including:

• Cuisine of the Southern United States - Evolution of Southern cuisine
• Cuisine of the Southern United States - Native American ingredients
• Cuisine of the Southern United States - Southern cuisine for the masses
• Cuisine of the Southern United States - Cajun and Creole cuisine
• Cuisine of the Southern United States - Cajun cuisine
• Cuisine of the Southern United States - Louisiana Creole cuisine
• Cuisine of the Southern United States - African-American influences
• Cuisine of the Southern United States - Appalachian Mountain Cuisine
• Cuisine of the Southern United States - Foods which might be part of a traditional Southern meal
• Cuisine of the Southern United States - Beverages
• Cuisine of the Southern United States - Meats
• Cuisine of the Southern United States - Vegetables
• Cuisine of the Southern United States - Breads other side dishes and complements
• Cuisine of the Southern United States - Cajun specialties
• Cuisine of the Southern United States - Dessert

Read more here: » Cuisine of the Southern United States: Encyclopedia - Cuisine of the Southern United States

Pudding is either of two general types of food, the second deriving from the first. The older puddings were foods that were presented in a solid mass formed by the amalgamation of various ingredients with a binder, which might include batter (as in Yorkshire pudding), blood (black pudding), eggs (bread pudding), or a mixture of suet and flour or some other cereal (plum pudding). These kinds of puddings could be either baked, steamed, or boiled. This older type of pudding, still commonly made today in the British Isles, was ofte ...

Including:

• Pudding - External link

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Cajun cuisine originates from the French-speaking Acadian or "Cajun" immigrants in Louisiana, USA. It is what could be called a rustic cuisine — locally available ingredients predominate, and preparation is simple. An authentic Cajun meal is usually a three-pot affair, with one pot dedicated to the main dish, one dedicated to steamed rice, skillet cornbread, or some other grain dish, and the third cont ...

Including:

• Cajun cuisine - Misconceptions
• Cajun cuisine - Cajun methods of preparation
• Cajun cuisine - Cajun or Cajun-influenced chefs
• Cajun cuisine - Cajun ingredients
• Cajun cuisine - Grains
• Cajun cuisine - Fruits and vegetables
• Cajun cuisine - Meat and seafood
• Cajun cuisine - Seasonings
• Cajun cuisine - Other
• Cajun cuisine - Characteristic Cajun dishes
• Cajun cuisine - Non-Cajun dishes

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While virtually any food or drink could potentially be a comfort food, the following is a list of the most common comfort foods, especially in North American and Western cuisine. Although the term comfort food is a product of Western culture, all cultures have their own comfort foods. Comfort food - North America and Western Europe. Apple pie Baked apples Baked potato Beans Bread Bread pudding Brownies Chocolate Fr ...

See also:

Comfort food, Comfort food - List of comfort foods, Comfort food - North America and Western Europe, Comfort food - India

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The first settlers to arrive in the southern Appalachian region in the 1700s found the land to be fertile and agricultural opportunities abundant. One of the most important things that happened in this period was interaction with the native tribes of the area. From this interaction came one of the main staples of the Southern diet: corn (maize). Corn was an essential and versatile crop for the early Appalachian settlers. Corn was used to make all kinds of dishes from the familiar cornbread and grits to liquors such as whiskey and moonshine, ...

See also:

Cuisine of the Southern United States, Cuisine of the Southern United States - Evolution of Southern cuisine, Cuisine of the Southern United States - Native American ingredients, Cuisine of the Southern United States - Southern cuisine for the masses, Cuisine of the Southern United States - Cajun and Creole cuisine, Cuisine of the Southern United States - Cajun cuisine, Cuisine of the Southern United States - Louisiana Creole cuisine, Cuisine of the Southern United States - African-American influences, Cuisine of the Southern United States - Appalachian Mountain Cuisine, Cuisine of the Southern United States - Foods which might be part of a traditional Southern meal, Cuisine of the Southern United States - Beverages, Cuisine of the Southern United States - Meats, Cuisine of the Southern United States - Vegetables, Cuisine of the Southern United States - Breads other side dishes and complements, Cuisine of the Southern United States - Cajun specialties, Cuisine of the Southern United States - Dessert

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The following is a partial list of ingredients used in Cajun cuisine and some of the staple ingredients of the Acadian food culture. Cajun cuisine - Grains. Long, medium, or short grain white Rice Popcorn rice Corn (Maize) Wheat (for baking bread) Cajun cuisine - Fruits and vegetables. Onion Onion Tops (better known as scallions) Mirlitons (also called vegetable pears or chayote) Blackbe ...

See also:

Cajun cuisine, Cajun cuisine - Misconceptions, Cajun cuisine - Cajun methods of preparation, Cajun cuisine - Cajun or Cajun-influenced chefs, Cajun cuisine - Cajun ingredients, Cajun cuisine - Grains, Cajun cuisine - Fruits and vegetables, Cajun cuisine - Meat and seafood, Cajun cuisine - Seasonings, Cajun cuisine - Other, Cajun cuisine - Characteristic Cajun dishes, Cajun cuisine - Non-Cajun dishes

Read more here: » Cajun cuisine: Encyclopedia II - Cajun cuisine - Cajun ingredients

List of recipes - Albanian cuisine. Albanian vegetable pie: article, recipe Baked lamb and yogurt: recipe Baked leeks: recipe Bean Jahni soup: recipe Elli's veal or chicken with walnuts recipe Fërgesë of Tirana with peppers: recipe Fërgesë of Tirana with veal: recipe Fried meatballs: recipe Garlic dressings: recipe Mixed vegetables: recipe Potato and cabbage soup: ...

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List of recipes, List of recipes - Recipes by category, List of recipes - Albanian cuisine, List of recipes - American cuisine, List of recipes - Argentine cuisine, List of recipes - Australian cuisine, List of recipes - Austrian cuisine, List of recipes - Brazilian cuisine, List of recipes - British cuisine, List of recipes - Bulgarian cuisine, List of recipes - Chinese cuisine, List of recipes - Cuban cuisine, List of recipes - Danish cuisine, List of recipes - Dutch cuisine, List of recipes - Egyptian cuisine, List of recipes - French cuisine, List of recipes - German cuisine, List of recipes - Greek cuisine, List of recipes - Hungarian cuisine, List of recipes - Indian cuisine, List of recipes - Irish cuisine, List of recipes - Italian cuisine, List of recipes - Japanese cuisine, List of recipes - Jewish cuisine, List of recipes - Korean cuisine, List of recipes - Mexican cuisine, List of recipes - New Zealand cuisine, List of recipes - Norwegian Cuisine, List of recipes - Persian, List of recipes - Peruvian Cuisine, List of recipes - Polish cuisine, List of recipes - Portuguese cuisine, List of recipes - Quebec cuisine, List of recipes - Russian cuisine, List of recipes - Spanish cuisine, List of recipes - Swedish cuisine, List of recipes - Swiss cuisine, List of recipes - Thai cuisine, List of recipes - Tex-Mex cuisine, List of recipes - Vegetarian cuisine, List of recipes - Vegan cuisine, List of recipes - 19th century recipes from the Household Cyclopedia, List of recipes - More unusual dining experiences, List of recipes - Historical Collections of recipes

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Food served in the Appalachian Mountains differs slightly from other southern cuisine. Terrible travel conditions and poor roads limited most settelments to only foods that could be produced locally. Seafood, beyond the occasionally locally caught fish, was unheard of. Diets were almost meatless, particularly during the winter. Pigs were raised and the meat cured for later consumption, but often, the meat was used as a flavoring instead of as the main course. For example, sausage was often cooked in small protions primarily to obtain grease ...

See also:

Cuisine of the Southern United States, Cuisine of the Southern United States - Evolution of Southern cuisine, Cuisine of the Southern United States - Native American ingredients, Cuisine of the Southern United States - Southern cuisine for the masses, Cuisine of the Southern United States - Cajun and Creole cuisine, Cuisine of the Southern United States - Cajun cuisine, Cuisine of the Southern United States - Louisiana Creole cuisine, Cuisine of the Southern United States - African-American influences, Cuisine of the Southern United States - Appalachian Mountain Cuisine, Cuisine of the Southern United States - Foods which might be part of a traditional Southern meal, Cuisine of the Southern United States - Beverages, Cuisine of the Southern United States - Meats, Cuisine of the Southern United States - Vegetables, Cuisine of the Southern United States - Breads other side dishes and complements, Cuisine of the Southern United States - Cajun specialties, Cuisine of the Southern United States - Dessert

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Main article: Soul food Plantations were born after the Southern settlers realized the great region's potential for agricultural profit. The wealthiest land owners began to cultivate the land in larger and larger tracts and in the process began bringing slaves; the owners being mostly wealthly Jewish whites and some blacks. Most Africans’ diets consisted of greens and various vegetables. Stews were common and rice was a familiar staple to them. Deep fat frying, cooked down greens and vegetables, puddings, and gr ...

See also:

Cuisine of the Southern United States, Cuisine of the Southern United States - Evolution of Southern cuisine, Cuisine of the Southern United States - Native American ingredients, Cuisine of the Southern United States - Southern cuisine for the masses, Cuisine of the Southern United States - Cajun and Creole cuisine, Cuisine of the Southern United States - Cajun cuisine, Cuisine of the Southern United States - Louisiana Creole cuisine, Cuisine of the Southern United States - African-American influences, Cuisine of the Southern United States - Appalachian Mountain Cuisine, Cuisine of the Southern United States - Foods which might be part of a traditional Southern meal, Cuisine of the Southern United States - Beverages, Cuisine of the Southern United States - Meats, Cuisine of the Southern United States - Vegetables, Cuisine of the Southern United States - Breads other side dishes and complements, Cuisine of the Southern United States - Cajun specialties, Cuisine of the Southern United States - Dessert

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Main article: Soul food Plantations were born after the Southern settlers realized the great region's potential for agricultural profit. The wealthiest land owners began to cultivate the land in larger and larger tracts and in the process began bringing slaves to the region to work the fields. The African slaves brought with them their own dietary traditions. Most Africans’ diets consisted of greens and various vegetables. Stews were common and rice was a familiar staple to them. At way stations in the West Indies, tho ...

See also:

Cuisine of the Southern United States, Cuisine of the Southern United States - Evolution of Southern cuisine, Cuisine of the Southern United States - Native American ingredients, Cuisine of the Southern United States - Southern cuisine for the masses, Cuisine of the Southern United States - Cajun and Creole cuisine, Cuisine of the Southern United States - Cajun cuisine, Cuisine of the Southern United States - Louisiana Creole cuisine, Cuisine of the Southern United States - African-American influences, Cuisine of the Southern United States - Appalachian Mountain Cuisine, Cuisine of the Southern United States - Foods which might be part of a traditional Southern meal, Cuisine of the Southern United States - Beverages, Cuisine of the Southern United States - Meats, Cuisine of the Southern United States - Vegetables, Cuisine of the Southern United States - Breads other side dishes and complements, Cuisine of the Southern United States - Cajun specialties, Cuisine of the Southern United States - Dessert

Read more here: » Cuisine of the Southern United States: Encyclopedia II - Cuisine of the Southern United States - African-American influences

 Traditional Cajun food... is not fancy. is not extremely hot from pepper. does not use wine as part of the cooking. does not require expensive or exotic ingredients. is not available from a box. is often simple and brown. does not contain cream or pasta as an ingredient. is not often seen on restaurant menus. There is a common misconception outside of south Louisiana that Cajun food is hot and spicy. An authentic Cajun dish will usually have a bit ...

See also:

Cajun cuisine, Cajun cuisine - Misconceptions, Cajun cuisine - Cajun methods of preparation, Cajun cuisine - Cajun or Cajun-influenced chefs, Cajun cuisine - Cajun ingredients, Cajun cuisine - Grains, Cajun cuisine - Fruits and vegetables, Cajun cuisine - Meat and seafood, Cajun cuisine - Seasonings, Cajun cuisine - Other, Cajun cuisine - Characteristic Cajun dishes, Cajun cuisine - Non-Cajun dishes

Read more here: » Cajun cuisine: Encyclopedia II - Cajun cuisine - Misconceptions

Cajun cuisine - Non-Cajun dishes. This is a listing of dishes sometimes mistakenly called or thought to be Cajun but having origins elsewhere, usually in New Orleans or in northern Louisiana, and sometimes are relatively unadopted in Acadiana: Deep fried turkey Oysters Rockefeller or Casino Calas Red beans and rice Chicken and Dumplings Bread pudding Bananas Foster Popeye's Fried Chicken (a US chain originally based in New O ...

See also:

Cajun cuisine, Cajun cuisine - Misconceptions, Cajun cuisine - Cajun methods of preparation, Cajun cuisine - Cajun or Cajun-influenced chefs, Cajun cuisine - Cajun ingredients, Cajun cuisine - Grains, Cajun cuisine - Fruits and vegetables, Cajun cuisine - Meat and seafood, Cajun cuisine - Seasonings, Cajun cuisine - Other, Cajun cuisine - Characteristic Cajun dishes, Cajun cuisine - Non-Cajun dishes

Read more here: » Cajun cuisine: Encyclopedia II - Cajun cuisine - Characteristic Cajun dishes

Southern Louisiana developed significant culinary traditions, Louisiana Creole cuisine in southeastern Louisiana centered on New Orleans, Louisiana, and Cajun cuisine centered on Acadiana in the South-West. Both share influences of traditional cuisine of France with greater use of rice and local Louisiana resources as well as African imports such as okra. These settlers also had access to many native coastal animals such as crayfish (commonly called crawfish in the region), crab, oysters, shrimp, and fish. These seafoods were incorpora ...

See also:

Cuisine of the Southern United States, Cuisine of the Southern United States - Evolution of Southern cuisine, Cuisine of the Southern United States - Native American ingredients, Cuisine of the Southern United States - Southern cuisine for the masses, Cuisine of the Southern United States - Cajun and Creole cuisine, Cuisine of the Southern United States - Cajun cuisine, Cuisine of the Southern United States - Louisiana Creole cuisine, Cuisine of the Southern United States - African-American influences, Cuisine of the Southern United States - Appalachian Mountain Cuisine, Cuisine of the Southern United States - Foods which might be part of a traditional Southern meal, Cuisine of the Southern United States - Beverages, Cuisine of the Southern United States - Meats, Cuisine of the Southern United States - Vegetables, Cuisine of the Southern United States - Breads other side dishes and complements, Cuisine of the Southern United States - Cajun specialties, Cuisine of the Southern United States - Dessert

Read more here: » Cuisine of the Southern United States: Encyclopedia II - Cuisine of the Southern United States - Cajun and Creole cuisine

Food served in the Appalachian Mountains differs slightly from other southern cuisine. First, terrible travel conditions and poor roads limited most settelments to only foods that could be produced locally. Seafood, beyond the occasionally locally caught fish, was unheard of. Diets were almost meatless, particularly during the winter. Pigs were raised and the meat cured for later consumption, but often, the meat was used as a flavoring instead of as the main course. For example, sausage was often cooked in small protions primarily to obtain ...

See also:

Cuisine of the Southern United States, Cuisine of the Southern United States - Evolution of Southern cuisine, Cuisine of the Southern United States - Native American ingredients, Cuisine of the Southern United States - Southern cuisine for the masses, Cuisine of the Southern United States - Cajun and Creole cuisine, Cuisine of the Southern United States - Cajun cuisine, Cuisine of the Southern United States - Louisiana Creole cuisine, Cuisine of the Southern United States - African-American influences, Cuisine of the Southern United States - Appalachian Mountain Cuisine, Cuisine of the Southern United States - Foods which might be part of a traditional Southern meal, Cuisine of the Southern United States - Beverages, Cuisine of the Southern United States - Meats, Cuisine of the Southern United States - Vegetables, Cuisine of the Southern United States - Breads other side dishes and complements, Cuisine of the Southern United States - Cajun specialties, Cuisine of the Southern United States - Dessert

Read more here: » Cuisine of the Southern United States: Encyclopedia II - Cuisine of the Southern United States - Appalachian Mountain Cuisine