From 741b838f8707572f491188751f736f684ffba2f6 Mon Sep 17 00:00:00 2001 From: lieberan Date: Sun, 4 Feb 2024 22:43:58 +0100 Subject: [PATCH] annotation up to 600, label finalizer moved from dietary_preferences to label_finalizer --- .../label_extractor_model/annotations.json | 2 +- project/modules/label_finalizer.py | 19 +++++++++++++++++++ 2 files changed, 20 insertions(+), 1 deletion(-) diff --git a/project/modules/label_extractor_model/annotations.json b/project/modules/label_extractor_model/annotations.json index 35d95ca..93cbd24 100644 --- a/project/modules/label_extractor_model/annotations.json +++ b/project/modules/label_extractor_model/annotations.json @@ -1 +1 @@ -{"classes":["MEAT","NUT","SWEETSANDSUGAR","FRUITS","SEAFOOD","STAMPLEFOOD","VEGETABLESHERBS","ANIMAL","OTHER","NAMEOFDISH"],"annotations":[["Älplermagronen (also spelled Älplermakkaronen, lit. \"Alpine herdsman’s macaroni\" in German) is a dish from the Alpine regions of Switzerland, consisting of pasta, potatoes, cream, cheese, and onions.\r",{"entities":[[0,14,"NAMEOFDISH"],[29,45,"NAMEOFDISH"],[53,59,"OTHER"],[60,70,"OTHER"],[71,79,"STAMPLEFOOD"],[84,90,"OTHER"],[97,101,"OTHER"],[111,117,"OTHER"],[118,125,"OTHER"],[129,140,"OTHER"],[156,161,"STAMPLEFOOD"],[163,171,"STAMPLEFOOD"],[173,178,"ANIMAL"],[180,186,"ANIMAL"],[192,198,"VEGETABLESHERBS"]]}],["The name is made up of \"Älpler\" as a designation for the Alpine herder and \"Magronen\", which was taken as a loan word from the Italian word maccheroni.\r",{"entities":[[4,8,"OTHER"],[24,30,"OTHER"],[37,48,"OTHER"],[57,63,"OTHER"],[64,70,"OTHER"],[75,85,"NAMEOFDISH"],[108,112,"OTHER"],[113,117,"OTHER"],[127,134,"OTHER"],[135,139,"OTHER"],[140,150,"STAMPLEFOOD"]]}],["Appam also known as aappam; (Malayalam: അപ്പം) or āppa (Sinhala: ආප්ප) is a type of thin pancake originating from South India and Sri Lanka.\r",{"entities":[[0,5,"NAMEOFDISH"],[20,26,"NAMEOFDISH"],[29,38,"OTHER"],[40,45,"OTHER"],[50,54,"NAMEOFDISH"],[56,63,"OTHER"],[65,69,"OTHER"],[89,96,"STAMPLEFOOD"],[114,119,"OTHER"],[120,125,"OTHER"],[130,133,"OTHER"],[134,139,"OTHER"]]}],["It is made with fermented rice batter and coconut milk, traditionally cooked in an appachatti, a deep pan similar in shape to a wok.\r",{"entities":[[16,30,"STAMPLEFOOD"],[31,37,"ANIMAL"],[42,54,"FRUITS"],[83,93,"OTHER"],[97,105,"OTHER"],[117,122,"OTHER"],[128,131,"OTHER"]]}],["It is part of Kerala and Tamil cuisine found in the Indian states of Kerala and Tamil Nadu, and in Sri Lanka.\r",{"entities":[[6,10,"OTHER"],[14,20,"OTHER"],[25,30,"OTHER"],[31,38,"OTHER"],[52,58,"OTHER"],[59,65,"OTHER"],[69,75,"OTHER"],[80,90,"OTHER"],[99,108,"OTHER"]]}],["Appam is most frequently served for breakfast or dinner, often with a topping such as an egg.\r",{"entities":[[0,5,"OTHER"],[36,45,"OTHER"],[49,55,"OTHER"],[70,77,"OTHER"],[89,92,"ANIMAL"]]}],["Apple cakes are cakes in which apples feature as a main flavour and ingredient.\r",{"entities":[[0,11,"NAMEOFDISH"],[16,21,"STAMPLEFOOD"],[31,37,"FRUITS"],[51,63,"OTHER"],[68,78,"OTHER"]]}],["Such cakes incorporate apples in a variety of forms, including diced, pureed, or stewed, and can include common additions like raisins, nuts, and 'sweet' spices such as cinnamon or nutmeg.\r",{"entities":[[5,10,"STAMPLEFOOD"],[23,29,"FRUITS"],[35,42,"OTHER"],[46,51,"OTHER"],[112,121,"OTHER"],[127,134,"FRUITS"],[136,140,"NUT"],[146,152,"SWEETSANDSUGAR"],[154,160,"OTHER"],[169,177,"OTHER"],[181,187,"OTHER"]]}],["They are a common and popular dessert worldwide, thanks to millennia of apple cultivation in Asia and Europe, and their widespread introduction and propagation throughout the Americas during the Columbian Exchange and colonisation.\r",{"entities":[[30,37,"SWEETSANDSUGAR"],[59,68,"OTHER"],[72,77,"FRUITS"],[78,89,"OTHER"],[93,97,"OTHER"],[102,108,"OTHER"],[120,143,"OTHER"],[148,159,"OTHER"],[175,183,"OTHER"],[195,204,"OTHER"],[205,213,"OTHER"],[218,230,"OTHER"]]}],["As a result, apple desserts, including cakes, have a huge number of variations.\r",{"entities":[[5,11,"OTHER"],[13,18,"FRUITS"],[19,27,"SWEETSANDSUGAR"],[39,44,"STAMPLEFOOD"],[58,78,"OTHER"]]}],["Apples are also used in other cakes to add moisture and sweetness, often as a partial substitute for refined sugar.\r",{"entities":[[0,6,"FRUITS"],[30,35,"STAMPLEFOOD"],[43,51,"OTHER"],[56,65,"SWEETSANDSUGAR"],[78,96,"OTHER"],[109,114,"SWEETSANDSUGAR"]]}],["Apple strudel (German: Apfelstrudel; Czech: štrúdl; Yiddish: שטרודל) is a traditional Viennese strudel, a popular pastry in Austria, Bavaria, the Czech Republic, Northern Italy, Slovenia, Croatia, and other countries in Europe that once belonged to the Austro-Hungarian Empire (1867–1918).\r",{"entities":[[0,13,"NAMEOFDISH"],[15,21,"OTHER"],[23,35,"NAMEOFDISH"],[37,42,"OTHER"],[44,50,"NAMEOFDISH"],[52,59,"OTHER"],[61,67,"OTHER"],[86,94,"OTHER"],[95,102,"SWEETSANDSUGAR"],[114,120,"SWEETSANDSUGAR"],[124,131,"OTHER"],[133,140,"OTHER"],[146,160,"OTHER"],[162,176,"OTHER"],[178,186,"OTHER"],[188,195,"OTHER"],[207,216,"OTHER"],[220,226,"OTHER"],[253,276,"OTHER"],[278,287,"OTHER"]]}],["Arrosticini are a class of traditional dishes of skewered grilled meat characteristic of Molisana and Abruzzese cuisine (from the Italian regions of Abruzzo and Molise).\r",{"entities":[[0,11,"NAMEOFDISH"],[18,23,"OTHER"],[27,45,"OTHER"],[66,70,"MEAT"],[89,97,"OTHER"],[102,111,"OTHER"],[112,119,"OTHER"],[130,137,"OTHER"],[138,145,"OTHER"],[149,156,"OTHER"],[161,167,"OTHER"]]}],["Arrosticini (rustelle or arrustelle in the local dialects; also known as spiedini or spiducci) are typically made from mutton or lamb cut in chunks and pierced by a skewer.\r",{"entities":[[0,11,"NAMEOFDISH"],[13,21,"NAMEOFDISH"],[25,35,"NAMEOFDISH"],[43,57,"OTHER"],[73,81,"NAMEOFDISH"],[85,93,"NAMEOFDISH"],[119,125,"MEAT"],[129,133,"MEAT"],[141,147,"OTHER"],[152,159,"OTHER"],[165,171,"OTHER"]]}],["It is cooked on a brazier with a typically elongated shape, called furnacella, which resembles a gutter.\r",{"entities":[[18,25,"OTHER"],[43,58,"OTHER"],[67,77,"OTHER"],[97,103,"OTHER"]]}],["There are two main kinds of arrosticini: those made industrially, consisting of cubical chunks of meat with a side of 1 cm (0.4 inches) on skewers with a maximum length of 10 cm (4 inches); and those made by hand, for which the meat is cut with a knife in chunks of different sizes, alternated on the skewer with pieces of ovine fat.\r",{"entities":[[10,24,"OTHER"],[28,39,"NAMEOFDISH"],[80,94,"OTHER"],[98,102,"MEAT"],[110,114,"OTHER"],[118,135,"OTHER"],[139,146,"OTHER"],[154,187,"OTHER"],[200,212,"OTHER"],[228,232,"MEAT"],[247,252,"OTHER"],[256,262,"OTHER"],[266,281,"OTHER"],[301,307,"OTHER"],[313,319,"OTHER"],[323,332,"MEAT"]]}],["Arrosticini originate from the food consumed by shepherds and other inhabitants of the mountainous areas in Abruzzo within the villages of Castilenti, Civitella Casanova, Carpineto and Villa Celiera who were accustomed to eating even less refined food than hard sheep meat.\r",{"entities":[[0,11,"NAMEOFDISH"],[31,35,"OTHER"],[48,57,"OTHER"],[68,79,"OTHER"],[87,104,"OTHER"],[108,115,"OTHER"],[127,135,"OTHER"],[139,149,"OTHER"],[151,169,"OTHER"],[171,180,"OTHER"],[185,198,"OTHER"],[247,251,"OTHER"],[262,272,"MEAT"]]}],["Arrosticini are often accompanied by slices of bread soaked in extra-virgin olive oil (pane 'onde).\r",{"entities":[[0,11,"NAMEOFDISH"],[37,43,"OTHER"],[47,52,"STAMPLEFOOD"],[63,85,"VEGETABLESHERBS"]]}],["The traditional beverage accompaniment is Montepulciano d'Abruzzo wine.\r",{"entities":[[4,15,"OTHER"],[42,65,"OTHER"],[66,70,"OTHER"]]}],["Traditionally, arrosticini are eaten by pulling the meat off the skewer piece by piece using one's teeth.\r",{"entities":[[15,26,"NAMEOFDISH"],[52,56,"MEAT"],[72,77,"OTHER"],[81,86,"OTHER"],[93,98,"OTHER"],[99,104,"OTHER"]]}],["Arroz con pollo (Spanish for rice with chicken) is a traditional dish of Latin America.\r",{"entities":[[0,15,"NAMEOFDISH"],[17,24,"OTHER"],[29,33,"STAMPLEFOOD"],[39,46,"MEAT"],[53,69,"OTHER"],[73,86,"OTHER"]]}],["It typically consists of chicken cooked with rice, onions, saffron, and a potential plethora of other grains or vegetables.\r",{"entities":[[25,32,"MEAT"],[45,49,"STAMPLEFOOD"],[51,57,"VEGETABLESHERBS"],[59,66,"OTHER"],[84,92,"OTHER"],[102,108,"STAMPLEFOOD"],[112,122,"VEGETABLESHERBS"]]}],["In the Dominican Republic it is alternately called locrio de pollo, and in Saint Martin it is called lokri or locreo.\r",{"entities":[[7,25,"OTHER"],[51,66,"NAMEOFDISH"],[75,87,"OTHER"],[101,116,"NAMEOFDISH"]]}],["Avocado soup is a fruit soup prepared using avocados as a primary ingredient.\r",{"entities":[[0,7,"FRUITS"],[8,12,"OTHER"],[18,23,"FRUITS"],[24,28,"OTHER"],[44,52,"FRUITS"],[58,76,"OTHER"]]}],["Ingredients used in its preparation in addition to ripe avocados can include milk, cream, half-and-half or buttermilk, soup stock or broth, water, lime juice, lemon juice, salt and pepper.\r",{"entities":[[0,11,"OTHER"],[24,35,"OTHER"],[39,47,"OTHER"],[56,64,"FRUITS"],[77,81,"ANIMAL"],[83,88,"ANIMAL"],[90,103,"OTHER"],[107,117,"ANIMAL"],[119,129,"OTHER"],[133,138,"OTHER"],[140,145,"OTHER"],[147,157,"FRUITS"],[159,170,"FRUITS"],[172,176,"OTHER"],[181,187,"OTHER"]]}],["Additional ingredients used can include onions, shallots, garlic, hot sauce, cilantro, red pepper, cayenne pepper and cumin, and water can be used to thin the soup.\r",{"entities":[[0,22,"OTHER"],[40,46,"VEGETABLESHERBS"],[48,56,"VEGETABLESHERBS"],[58,64,"VEGETABLESHERBS"],[66,75,"OTHER"],[77,85,"VEGETABLESHERBS"],[87,97,"VEGETABLESHERBS"],[99,113,"OTHER"],[118,123,"OTHER"],[129,134,"OTHER"],[159,163,"OTHER"]]}],["It is enjoyed widely in areas of Mexico as a classic dish.\r",{"entities":[[24,29,"OTHER"],[33,39,"OTHER"],[45,57,"OTHER"]]}],["The avocados are typically puréed or mashed, and sliced, diced or cubed avocado can be used as a garnish.\r",{"entities":[[4,12,"FRUITS"],[72,79,"FRUITS"],[97,104,"OTHER"]]}],["Additional garnishes can include sliced lime, sour cream, chives, crab meat, shrimp and salsa fresca.\r",{"entities":[[0,20,"OTHER"],[33,44,"FRUITS"],[46,56,"ANIMAL"],[58,64,"VEGETABLESHERBS"],[66,75,"SEAFOOD"],[77,83,"SEAFOOD"],[88,100,"NAMEOFDISH"]]}],["It can be prepared and served as a cold or hot soup.\r",{"entities":[[43,51,"OTHER"]]}],["Avocado soup's color can change as time passes because oxidation causes avocados to brown, but this does not affect the soup's flavor.\r",{"entities":[[0,7,"FRUITS"],[8,14,"OTHER"],[15,20,"OTHER"],[55,64,"OTHER"],[72,80,"FRUITS"],[120,133,"OTHER"]]}],["It can be a relatively easy dish to prepare that does not require a great deal of time.\r",{"entities":[[28,32,"OTHER"],[74,86,"OTHER"]]}],["Backhendl or Wiener Backhendl (English: Viennese fried chicken), has been a specialty of Viennese cuisine since the 18th century.\r",{"entities":[[0,9,"NAMEOFDISH"],[13,29,"NAMEOFDISH"],[31,38,"OTHER"],[40,48,"OTHER"],[55,62,"MEAT"],[76,85,"OTHER"],[89,105,"OTHER"],[116,128,"OTHER"]]}],["It consists of prepared and spiced portions of chicken, which are breaded and crispy deep fried.\r",{"entities":[[28,43,"OTHER"],[47,54,"MEAT"],[66,73,"STAMPLEFOOD"]]}],["Often served with a lemon wedge on the side.\r",{"entities":[[20,25,"FRUITS"],[26,31,"OTHER"],[39,43,"OTHER"]]}],["Originally, the preparation of this dish had been a breaded and baked chicken, since only the Viennese upper class would had access to fried foods.\r",{"entities":[[16,27,"OTHER"],[36,40,"OTHER"],[52,59,"STAMPLEFOOD"],[70,77,"MEAT"],[94,102,"OTHER"],[103,114,"OTHER"],[135,146,"OTHER"]]}],["Baked beans is a dish traditionally containing white common beans that are parboiled and then, in the US, baked in sauce at low temperature for a lengthy period.\r",{"entities":[[6,11,"VEGETABLESHERBS"],[17,21,"OTHER"],[60,65,"VEGETABLESHERBS"],[102,104,"OTHER"],[115,120,"OTHER"],[124,139,"OTHER"],[146,160,"OTHER"]]}],["Canned baked beans are not baked, but are cooked through a steam process.\r",{"entities":[[13,18,"VEGETABLESHERBS"],[65,72,"OTHER"]]}],["Baked beans occurred in Native American cuisine, and are made from beans indigenous to the Americas.\r",{"entities":[[6,11,"VEGETABLESHERBS"],[24,47,"OTHER"],[67,72,"VEGETABLESHERBS"],[73,83,"OTHER"],[91,99,"OTHER"]]}],["It is thought that the dish was adopted and adapted by English colonists in New England in the 17th century and, through cookbooks published in the 19th century, spread to other regions of the United States and into Canada.\r",{"entities":[[23,27,"OTHER"],[55,72,"OTHER"],[76,87,"OTHER"],[95,107,"OTHER"],[121,130,"OTHER"],[148,160,"OTHER"],[178,185,"OTHER"],[193,206,"OTHER"],[216,222,"OTHER"]]}],["However, the connection to Native American cuisine may be apocryphal, as legumes such as broad beans and lentils prepared in various sauces had been established in European cuisine long before the Middle Ages.\r",{"entities":[[27,50,"OTHER"],[58,68,"OTHER"],[95,100,"VEGETABLESHERBS"],[125,139,"OTHER"],[164,180,"OTHER"],[197,208,"OTHER"]]}],["Today, in the New England region of the United States, a variety of indigenous legumes are used in restaurants or in the home, such as Jacob's cattle, soldier beans, yellow-eyed beans, and navy beans (also known as native beans).\r",{"entities":[[0,5,"OTHER"],[14,32,"OTHER"],[40,53,"OTHER"],[68,78,"OTHER"],[99,110,"OTHER"],[121,125,"OTHER"],[135,149,"OTHER"],[151,164,"VEGETABLESHERBS"],[166,183,"VEGETABLESHERBS"],[189,199,"VEGETABLESHERBS"],[215,227,"VEGETABLESHERBS"]]}],["Originally, Native Americans sweetened baked beans with maple syrup, a tradition some recipes still follow, but some English colonists used brown sugar beginning in the 17th century.\r",{"entities":[[12,28,"OTHER"],[29,38,"SWEETSANDSUGAR"],[45,50,"VEGETABLESHERBS"],[56,67,"SWEETSANDSUGAR"],[71,80,"OTHER"],[86,93,"OTHER"],[117,134,"OTHER"],[140,151,"SWEETSANDSUGAR"],[169,181,"OTHER"]]}],["In the 18th century, the convention of using American-made molasses as a sweetening agent became increasingly popular to avoid British taxes on sugar.\r",{"entities":[[7,19,"OTHER"],[25,35,"OTHER"],[45,58,"OTHER"],[59,67,"SWEETSANDSUGAR"],[73,83,"SWEETSANDSUGAR"],[127,140,"OTHER"],[144,149,"SWEETSANDSUGAR"]]}],["Boston baked beans use a sauce prepared with molasses and salt pork, a dish whose popularity has given Boston the nickname \"Beantown\".\r",{"entities":[[0,18,"NAMEOFDISH"],[25,30,"OTHER"],[45,53,"SWEETSANDSUGAR"],[58,62,"OTHER"],[63,67,"MEAT"],[71,75,"OTHER"],[82,92,"OTHER"],[103,109,"OTHER"],[114,122,"OTHER"],[124,132,"OTHER"]]}],["Today, baked beans are served throughout the United States alongside barbecue foods and at picnics.\r",{"entities":[[7,18,"NAMEOFDISH"],[45,58,"OTHER"],[69,83,"OTHER"],[91,98,"OTHER"]]}],["Beans in a brown sugar, sugar, or corn syrup sauce (with or without tomatoes) are widely available throughout the United States.\r",{"entities":[[0,5,"VEGETABLESHERBS"],[11,22,"SWEETSANDSUGAR"],[24,29,"SWEETSANDSUGAR"],[34,44,"SWEETSANDSUGAR"],[45,50,"OTHER"],[68,76,"VEGETABLESHERBS"],[114,127,"OTHER"]]}],["Bush Brothers are the largest producer.\r",{"entities":[[0,13,"OTHER"],[22,38,"OTHER"]]}],["After the American Revolutionary War, Independence Day celebrations often included baked beans.\r",{"entities":[[10,36,"OTHER"],[38,67,"OTHER"],[83,94,"NAMEOFDISH"]]}],["Canned baked beans are used as a convenience food; most are made from haricot beans in sauce.\r",{"entities":[[7,18,"NAMEOFDISH"],[33,49,"OTHER"],[70,83,"VEGETABLESHERBS"],[87,92,"OTHER"]]}],["They may be eaten hot or cold, and straight from the can, as they are fully cooked.\r",{"entities":[[53,56,"OTHER"]]}],["H. J. Heinz began producing canned baked beans in 1886.\r",{"entities":[[0,11,"OTHER"],[28,34,"OTHER"],[35,46,"NAMEOFDISH"],[50,54,"OTHER"]]}],["In the early 20th century, canned baked beans gained international popularity, particularly in the United Kingdom, where they have become a common part of an English full breakfast.\r",{"entities":[[13,25,"OTHER"],[27,33,"OTHER"],[34,45,"NAMEOFDISH"],[53,77,"OTHER"],[99,113,"OTHER"],[140,151,"OTHER"],[158,180,"OTHER"]]}],["Balut (/bəˈluːt/ bə-LOOT, /ˈbɑːluːt/ BAH-loot; also spelled as balot) is a fertilized developing egg embryo that is boiled or steamed and eaten from the shell.\r",{"entities":[[0,5,"NAMEOFDISH"],[7,24,"OTHER"],[26,45,"OTHER"],[63,68,"NAMEOFDISH"],[97,100,"ANIMAL"],[101,107,"OTHER"],[153,158,"OTHER"]]}],["It is commonly sold as street food most notably in the Philippines, Cambodia (Khmer: ពងទាកូន, paung tea kaun) and Vietnam (Vietnamese: trứng vịt lộn, hột vịt lộn).\r",{"entities":[[23,34,"OTHER"],[55,66,"OTHER"],[68,76,"OTHER"],[78,83,"OTHER"],[85,92,"OTHER"],[94,108,"NAMEOFDISH"],[114,121,"OTHER"],[123,133,"OTHER"],[135,148,"OTHER"],[150,161,"OTHER"]]}],["The term comes from the Filipino language.\r",{"entities":[[4,8,"OTHER"],[24,41,"OTHER"]]}],["The length of incubation before the egg is cooked is a matter of local preference, but generally ranges between 14 and 21 days.\r",{"entities":[[14,24,"OTHER"],[36,39,"ANIMAL"],[65,81,"OTHER"],[112,126,"OTHER"]]}],["Baumkuchen (German pronunciation: ) is a kind of spit cake from German cuisine.\r",{"entities":[[0,10,"NAMEOFDISH"],[12,32,"OTHER"],[54,58,"STAMPLEFOOD"],[64,70,"OTHER"],[71,78,"OTHER"]]}],["It is also a popular dessert in Japan.\r",{"entities":[[21,28,"OTHER"],[32,37,"OTHER"]]}],["The characteristic rings that appear in its slices resemble tree rings, and give the cake its German name, Baumkuchen, which literally translates to \"tree cake\" or \"log cake\".\r",{"entities":[[4,18,"OTHER"],[19,24,"OTHER"],[44,50,"OTHER"],[60,64,"OTHER"],[65,70,"OTHER"],[85,89,"STAMPLEFOOD"],[94,100,"OTHER"],[101,105,"OTHER"],[107,117,"NAMEOFDISH"],[150,154,"OTHER"],[164,168,"OTHER"]]}],["Bean salad is a common salad composed of various cooked beans—typically green, wax, kidney, and/or lima beans—tossed in a sweet-sour vinaigrette.\r",{"entities":[[0,10,"NAMEOFDISH"],[23,28,"VEGETABLESHERBS"],[56,71,"OTHER"],[72,77,"OTHER"],[79,82,"OTHER"],[84,90,"OTHER"],[99,103,"OTHER"],[104,116,"OTHER"],[133,144,"OTHER"]]}],["Variant ingredients include fresh raw onions, bell pepper, and/or other cooked or raw vegetables, such as chickpeas.\r",{"entities":[[0,7,"OTHER"],[8,19,"OTHER"],[28,33,"OTHER"],[38,44,"VEGETABLESHERBS"],[46,57,"VEGETABLESHERBS"],[86,96,"VEGETABLESHERBS"],[106,115,"VEGETABLESHERBS"]]}],["Bean salad can also be prepared as a pickled dish, making it a popular choice for home canning.\r",{"entities":[[0,10,"NAMEOFDISH"],[37,44,"OTHER"],[45,49,"OTHER"],[63,70,"OTHER"],[82,86,"OTHER"],[87,94,"OTHER"]]}],["Salads prepared with this method should be used within a year for best quality.\r",{"entities":[[0,6,"VEGETABLESHERBS"],[26,32,"OTHER"],[57,61,"OTHER"],[71,78,"OTHER"]]}],["Cultures around the world have their own version of bean salad.\r",{"entities":[[0,8,"OTHER"],[20,25,"OTHER"],[41,48,"OTHER"],[52,62,"NAMEOFDISH"]]}],["Balela is a Middle Eastern salad that typically uses chickpeas and black beans with tomatoes, herbs, parsley, and lemon juice.\r",{"entities":[[0,6,"NAMEOFDISH"],[12,26,"OTHER"],[27,32,"VEGETABLESHERBS"],[53,62,"VEGETABLESHERBS"],[67,78,"STAMPLEFOOD"],[84,92,"VEGETABLESHERBS"],[94,99,"VEGETABLESHERBS"],[101,108,"VEGETABLESHERBS"],[114,119,"FRUITS"]]}],["South American bean salad features poroto beans with tomatoes, parsley, oil and vinegar, and is served with grilled steak.\r",{"entities":[[0,14,"OTHER"],[15,25,"NAMEOFDISH"],[35,47,"STAMPLEFOOD"],[53,61,"VEGETABLESHERBS"],[63,70,"VEGETABLESHERBS"],[116,121,"MEAT"]]}],["The dish is commonly known in the United States as \"three-bean salad\".\r",{"entities":[[4,8,"OTHER"],[34,47,"OTHER"],[52,68,"NAMEOFDISH"]]}],["The generic term “bean salad” may also include a starch such as barley, pasta, rice, or quinoa.\r",{"entities":[[4,11,"OTHER"],[12,16,"OTHER"],[17,29,"NAMEOFDISH"],[49,55,"STAMPLEFOOD"],[64,70,"STAMPLEFOOD"],[72,77,"STAMPLEFOOD"],[79,83,"STAMPLEFOOD"],[88,94,"STAMPLEFOOD"]]}],["Beef Wellington is a steak dish of English origin, made out of fillet steak coated with pâté (often pâté de foie gras) and duxelles, wrapped in puff pastry, then baked.\r",{"entities":[[0,15,"NAMEOFDISH"],[21,26,"MEAT"],[27,31,"OTHER"],[35,42,"OTHER"],[43,49,"OTHER"],[63,75,"MEAT"],[88,92,"MEAT"],[123,131,"OTHER"],[149,155,"SWEETSANDSUGAR"],[162,167,"OTHER"]]}],["Some recipes include wrapping the coated meat in a crêpe or dry-cured ham to retain the moisture and prevent it from making the pastry soggy.\r",{"entities":[[5,12,"OTHER"],[41,45,"MEAT"],[51,56,"STAMPLEFOOD"],[70,73,"MEAT"],[88,96,"OTHER"],[128,134,"SWEETSANDSUGAR"]]}],["A whole tenderloin may be wrapped and baked, and then sliced for serving, or the tenderloin may be sliced into individual portions prior to wrapping and baking.\r",{"entities":[[8,18,"MEAT"],[26,33,"OTHER"],[38,43,"OTHER"],[65,72,"OTHER"],[81,91,"MEAT"],[122,130,"OTHER"],[140,148,"OTHER"],[153,159,"OTHER"]]}],["A beefsteak, often called just steak, is a flat cut of beef with parallel faces, usually cut perpendicular to the muscle fibers.\r",{"entities":[[2,11,"NAMEOFDISH"],[31,36,"MEAT"],[43,51,"OTHER"],[55,59,"MEAT"],[74,79,"OTHER"],[114,127,"OTHER"]]}],["In common restaurant service a single serving has a raw mass ranging from 120 to 600 grams (4 to 21 oz).\r",{"entities":[[10,20,"OTHER"],[21,28,"OTHER"],[38,45,"OTHER"],[56,60,"OTHER"],[74,77,"OTHER"],[81,84,"OTHER"],[85,90,"OTHER"],[92,93,"OTHER"],[97,99,"OTHER"],[100,102,"OTHER"]]}],["Beef steaks are usually grilled, pan-fried, or broiled.\r",{"entities":[[0,11,"NAMEOFDISH"],[24,31,"OTHER"],[33,42,"OTHER"],[47,54,"OTHER"]]}],["The more tender cuts from the loin and rib are cooked quickly, using dry heat, and served whole.\r",{"entities":[[16,20,"OTHER"],[30,34,"MEAT"],[39,42,"MEAT"],[47,53,"OTHER"],[54,61,"OTHER"],[69,77,"OTHER"],[83,89,"OTHER"],[90,95,"OTHER"]]}],["Less tender cuts from the chuck or round are cooked with moist heat or are mechanically tenderized (cf. cube steak).\r",{"entities":[[12,16,"OTHER"],[26,31,"MEAT"],[35,40,"MEAT"],[63,67,"OTHER"],[75,87,"OTHER"],[88,98,"OTHER"],[104,114,"NAMEOFDISH"]]}],["Beijinho (Portuguese pronunciation: ; \"little kiss\" in Portuguese), also known as branquinho (\"little white one\"), is a typical Brazilian birthday party candy prepared with condensed milk, grated desiccated coconut, rolled over caster sugar or grated coconut and frequently topped with a clove.\r",{"entities":[[0,8,"NAMEOFDISH"],[10,20,"OTHER"],[21,34,"OTHER"],[39,50,"NAMEOFDISH"],[55,65,"OTHER"],[82,92,"NAMEOFDISH"],[94,112,"NAMEOFDISH"],[128,137,"OTHER"],[138,146,"OTHER"],[147,152,"OTHER"],[159,167,"OTHER"],[173,187,"ANIMAL"],[207,214,"FRUITS"],[235,240,"SWEETSANDSUGAR"],[244,258,"SWEETSANDSUGAR"],[288,293,"VEGETABLESHERBS"]]}],["Beijinho is the coconut version of the Brazilian brigadeiro.\r",{"entities":[[0,8,"NAMEOFDISH"],[16,23,"FRUITS"],[24,31,"OTHER"],[39,48,"OTHER"],[49,59,"NAMEOFDISH"]]}],["When rolled, it can be covered with granulated sugar or grated coconut.\r",{"entities":[[5,11,"OTHER"],[23,30,"OTHER"],[36,52,"SWEETSANDSUGAR"],[56,70,"SWEETSANDSUGAR"]]}],["Traditionally a single clove is stuck in the top of the candy.\r",{"entities":[[0,13,"OTHER"],[16,22,"OTHER"],[23,28,"VEGETABLESHERBS"],[32,37,"OTHER"],[45,48,"OTHER"],[56,61,"SWEETSANDSUGAR"]]}],["It is believed that Beijinho was originally called \"Nun's kiss\" and formerly made with almonds, water and sugar.\r",{"entities":[[20,28,"NAMEOFDISH"],[33,43,"OTHER"],[52,62,"NAMEOFDISH"],[68,76,"OTHER"],[87,94,"NUT"],[106,111,"SWEETSANDSUGAR"]]}],["The Berner Platte (English: Bernese plate) is a traditional meat dish of Bernese cuisine in Switzerland.It consists of various meat and sausage varieties such as smoked pork and beef, pork belly, sausage, bacon and pork ears or tails cooked with juniper-flavored sauerkraut, and other foods such as potatoes and green and/or dried beans, which are served on a large plate.\r",{"entities":[[0,17,"NAMEOFDISH"],[19,26,"OTHER"],[28,41,"NAMEOFDISH"],[48,59,"OTHER"],[60,64,"MEAT"],[65,69,"OTHER"],[73,80,"OTHER"],[81,88,"OTHER"],[92,106,"OTHER"],[127,131,"MEAT"],[136,143,"MEAT"],[144,153,"OTHER"],[162,173,"MEAT"],[178,182,"MEAT"],[184,194,"MEAT"],[196,203,"MEAT"],[205,210,"MEAT"],[215,224,"MEAT"],[228,233,"MEAT"],[234,240,"OTHER"],[246,262,"OTHER"],[263,273,"VEGETABLESHERBS"],[279,284,"OTHER"],[285,290,"OTHER"],[299,307,"STAMPLEFOOD"],[325,336,"STAMPLEFOOD"],[360,365,"OTHER"],[366,371,"OTHER"]]}],["The Berner Platte is not a stew; rather, the different meat ingredients and side dishes are each separately prepared or cooked.\r",{"entities":[[0,17,"NAMEOFDISH"],[27,31,"OTHER"],[45,54,"OTHER"],[55,59,"MEAT"],[60,71,"OTHER"],[81,87,"OTHER"],[108,116,"OTHER"],[120,126,"OTHER"]]}],["Berner Platte dishes are sometimes served within the context of a buffet.\r",{"entities":[[0,13,"NAMEOFDISH"],[14,20,"OTHER"],[35,41,"OTHER"],[53,60,"OTHER"],[66,72,"OTHER"]]}],["Appam also known as aappam; (Malayalam: അപ്പം) or āppa (Sinhala: ආප්ප) is a type of thin pancake originating from South India and Sri Lanka.\r",{"entities":[[0,5,"NAMEOFDISH"],[20,26,"NAMEOFDISH"],[29,38,"OTHER"],[40,45,"OTHER"],[50,54,"NAMEOFDISH"],[56,63,"OTHER"],[65,69,"OTHER"],[76,80,"OTHER"],[89,96,"STAMPLEFOOD"],[97,108,"OTHER"],[114,119,"OTHER"],[120,125,"OTHER"],[130,133,"OTHER"],[134,139,"OTHER"]]}],["It is made with fermented rice batter and coconut milk, traditionally cooked in an appachatti, a deep pan similar in shape to a wok.\r",{"entities":[[16,30,"STAMPLEFOOD"],[31,37,"ANIMAL"],[42,54,"FRUITS"],[56,69,"OTHER"],[83,93,"OTHER"],[97,101,"OTHER"],[102,105,"OTHER"],[117,122,"OTHER"],[128,131,"OTHER"]]}],["It is part of Kerala and Tamil cuisine found in the Indian states of Kerala and Tamil Nadu, and in Sri Lanka.\r",{"entities":[[14,20,"OTHER"],[25,30,"OTHER"],[31,38,"OTHER"],[52,58,"OTHER"],[69,75,"OTHER"],[80,85,"OTHER"],[86,90,"OTHER"],[99,102,"OTHER"],[103,108,"OTHER"]]}],["Appam is most frequently served for breakfast or dinner, often with a topping such as an egg.\r",{"entities":[[0,5,"NAMEOFDISH"],[25,31,"OTHER"],[36,45,"OTHER"],[49,55,"OTHER"],[70,77,"OTHER"],[89,92,"ANIMAL"]]}],["Apple cakes are cakes in which apples feature as a main flavour and ingredient.\r",{"entities":[[0,11,"NAMEOFDISH"],[16,21,"STAMPLEFOOD"],[31,37,"FRUITS"],[38,45,"OTHER"],[56,63,"OTHER"],[68,78,"OTHER"]]}],["Such cakes incorporate apples in a variety of forms, including diced, pureed, or stewed, and can include common additions like raisins, nuts, and 'sweet' spices such as cinnamon or nutmeg.\r",{"entities":[[5,10,"STAMPLEFOOD"],[23,29,"FRUITS"],[63,68,"OTHER"],[70,76,"OTHER"],[81,87,"OTHER"],[112,121,"OTHER"],[127,134,"FRUITS"],[136,140,"NUT"],[154,160,"OTHER"],[169,177,"OTHER"],[181,187,"OTHER"]]}],["They are a common and popular dessert worldwide, thanks to millennia of apple cultivation in Asia and Europe, and their widespread introduction and propagation throughout the Americas during the Columbian Exchange and colonisation.\r",{"entities":[[22,29,"OTHER"],[30,37,"OTHER"],[59,68,"OTHER"],[78,89,"OTHER"],[93,97,"OTHER"],[102,108,"OTHER"],[131,143,"OTHER"],[148,159,"OTHER"],[175,183,"OTHER"],[195,204,"OTHER"],[205,213,"OTHER"],[218,230,"OTHER"]]}],["As a result, apple desserts, including cakes, have a huge number of variations.\r",{"entities":[[5,11,"OTHER"],[13,18,"FRUITS"],[19,27,"OTHER"],[39,44,"STAMPLEFOOD"],[58,64,"OTHER"],[68,78,"OTHER"]]}],["Apples are also used in other cakes to add moisture and sweetness, often as a partial substitute for refined sugar.\r",{"entities":[[0,6,"FRUITS"],[30,35,"STAMPLEFOOD"],[43,51,"OTHER"],[56,65,"OTHER"],[86,96,"OTHER"],[109,114,"SWEETSANDSUGAR"]]}],["Apple strudel (German: Apfelstrudel; Czech: štrúdl; Yiddish: שטרודל) is a traditional Viennese strudel, a popular pastry in Austria, Bavaria, the Czech Republic, Northern Italy, Slovenia, Croatia, and other countries in Europe that once belonged to the Austro-Hungarian Empire (1867–1918).\r",{"entities":[[0,13,"NAMEOFDISH"],[23,35,"NAMEOFDISH"],[37,42,"OTHER"],[44,50,"OTHER"],[52,59,"OTHER"],[61,67,"OTHER"],[74,85,"OTHER"],[86,94,"OTHER"],[95,102,"SWEETSANDSUGAR"],[114,120,"SWEETSANDSUGAR"],[124,131,"OTHER"],[133,140,"OTHER"],[146,151,"OTHER"],[152,160,"OTHER"],[162,170,"OTHER"],[171,176,"OTHER"],[178,186,"OTHER"],[188,195,"OTHER"],[207,216,"OTHER"],[220,226,"OTHER"],[253,269,"OTHER"],[270,276,"OTHER"]]}],["Arrosticini are a class of traditional dishes of skewered grilled meat characteristic of Molisana and Abruzzese cuisine (from the Italian regions of Abruzzo and Molise).\r",{"entities":[[0,11,"NAMEOFDISH"],[18,23,"OTHER"],[39,45,"OTHER"],[49,57,"OTHER"],[58,65,"OTHER"],[66,70,"MEAT"],[89,97,"OTHER"],[102,111,"OTHER"],[112,119,"OTHER"],[130,137,"OTHER"],[138,145,"OTHER"],[149,156,"OTHER"],[161,167,"OTHER"]]}],["Arrosticini (rustelle or arrustelle in the local dialects; also known as spiedini or spiducci) are typically made from mutton or lamb cut in chunks and pierced by a skewer.\r",{"entities":[[0,11,"NAMEOFDISH"],[13,21,"NAMEOFDISH"],[25,35,"NAMEOFDISH"],[49,57,"OTHER"],[73,81,"NAMEOFDISH"],[85,93,"NAMEOFDISH"],[119,125,"MEAT"],[129,133,"MEAT"],[141,147,"OTHER"],[165,171,"OTHER"]]}],["It is cooked on a brazier with a typically elongated shape, called furnacella, which resembles a gutter.\r",{"entities":[[18,25,"OTHER"],[53,58,"OTHER"],[67,77,"OTHER"],[97,103,"OTHER"]]}],["There are two main kinds of arrosticini: those made industrially, consisting of cubical chunks of meat with a side of 1 cm (0.4 inches) on skewers with a maximum length of 10 cm (4 inches); and those made by hand, for which the meat is cut with a knife in chunks of different sizes, alternated on the skewer with pieces of ovine fat.\r",{"entities":[[19,24,"OTHER"],[28,39,"NAMEOFDISH"],[52,64,"OTHER"],[80,87,"OTHER"],[88,94,"OTHER"],[98,102,"MEAT"],[118,119,"OTHER"],[120,122,"OTHER"],[124,127,"OTHER"],[128,134,"OTHER"],[139,146,"OTHER"],[162,168,"OTHER"],[172,174,"OTHER"],[175,177,"OTHER"],[179,180,"OTHER"],[181,187,"OTHER"],[208,212,"OTHER"],[228,232,"MEAT"],[247,252,"OTHER"],[256,262,"OTHER"],[276,281,"OTHER"],[301,307,"OTHER"],[313,319,"OTHER"],[329,332,"OTHER"]]}],["Arrosticini originate from the food consumed by shepherds and other inhabitants of the mountainous areas in Abruzzo within the villages of Castilenti, Civitella Casanova, Carpineto and Villa Celiera who were accustomed to eating even less refined food than hard sheep meat.\r",{"entities":[[0,11,"NAMEOFDISH"],[31,35,"OTHER"],[48,57,"OTHER"],[68,79,"OTHER"],[87,98,"OTHER"],[99,104,"OTHER"],[108,115,"OTHER"],[127,135,"OTHER"],[139,149,"OTHER"],[151,160,"OTHER"],[161,169,"OTHER"],[171,180,"OTHER"],[185,190,"OTHER"],[191,198,"OTHER"],[247,251,"OTHER"],[262,272,"MEAT"]]}],["Arrosticini are often accompanied by slices of bread soaked in extra-virgin olive oil (pane 'onde).\r",{"entities":[[0,11,"NAMEOFDISH"],[37,43,"OTHER"],[47,52,"STAMPLEFOOD"],[76,81,"OTHER"],[82,85,"OTHER"]]}],["The traditional beverage accompaniment is Montepulciano d'Abruzzo wine.\r",{"entities":[[4,15,"OTHER"],[16,24,"OTHER"],[42,55,"OTHER"],[56,65,"OTHER"],[66,70,"OTHER"]]}],["Traditionally, arrosticini are eaten by pulling the meat off the skewer piece by piece using one's teeth.\r",{"entities":[[0,13,"OTHER"],[15,26,"NAMEOFDISH"],[52,56,"MEAT"],[65,71,"OTHER"],[72,77,"OTHER"],[99,104,"OTHER"]]}],["Arroz con pollo (Spanish for rice with chicken) is a traditional dish of Latin America.\r",{"entities":[[0,15,"NAMEOFDISH"],[17,24,"OTHER"],[29,46,"NAMEOFDISH"],[53,64,"OTHER"],[65,69,"OTHER"],[73,78,"OTHER"],[79,86,"OTHER"]]}],["It typically consists of chicken cooked with rice, onions, saffron, and a potential plethora of other grains or vegetables.\r",{"entities":[[3,12,"OTHER"],[25,32,"MEAT"],[45,49,"STAMPLEFOOD"],[51,57,"VEGETABLESHERBS"],[59,66,"VEGETABLESHERBS"],[74,83,"OTHER"],[84,92,"OTHER"],[102,108,"STAMPLEFOOD"],[112,122,"VEGETABLESHERBS"]]}],["In the Dominican Republic it is alternately called locrio de pollo, and in Saint Martin it is called lokri or locreo.\r",{"entities":[[7,16,"OTHER"],[17,25,"OTHER"],[51,66,"NAMEOFDISH"],[75,80,"OTHER"],[81,87,"OTHER"],[101,106,"NAMEOFDISH"],[110,116,"NAMEOFDISH"]]}],["Avocado soup is a fruit soup prepared using avocados as a primary ingredient.\r",{"entities":[[0,12,"NAMEOFDISH"],[18,23,"FRUITS"],[24,28,"OTHER"],[44,52,"FRUITS"],[58,65,"OTHER"],[66,76,"OTHER"]]}],["Ingredients used in its preparation in addition to ripe avocados can include milk, cream, half-and-half or buttermilk, soup stock or broth, water, lime juice, lemon juice, salt and pepper.\r",{"entities":[[0,11,"OTHER"],[24,35,"OTHER"],[56,64,"FRUITS"],[77,81,"ANIMAL"],[83,88,"ANIMAL"],[90,103,"OTHER"],[107,117,"ANIMAL"],[119,123,"OTHER"],[124,129,"OTHER"],[133,138,"OTHER"],[140,145,"OTHER"],[172,176,"OTHER"],[181,187,"OTHER"]]}],["Additional ingredients used can include onions, shallots, garlic, hot sauce, cilantro, red pepper, cayenne pepper and cumin, and water can be used to thin the soup.\r",{"entities":[[11,22,"OTHER"],[40,46,"VEGETABLESHERBS"],[48,56,"VEGETABLESHERBS"],[58,64,"VEGETABLESHERBS"],[66,69,"OTHER"],[70,75,"OTHER"],[77,85,"VEGETABLESHERBS"],[87,97,"VEGETABLESHERBS"],[99,113,"VEGETABLESHERBS"],[118,123,"OTHER"],[129,134,"OTHER"],[159,163,"OTHER"]]}],["It is enjoyed widely in areas of Mexico as a classic dish.\r",{"entities":[[24,29,"OTHER"],[33,39,"OTHER"],[45,52,"OTHER"],[53,57,"OTHER"]]}],["The avocados are typically puréed or mashed, and sliced, diced or cubed avocado can be used as a garnish.\r",{"entities":[[4,12,"FRUITS"],[27,33,"OTHER"],[37,43,"OTHER"],[49,55,"OTHER"],[57,62,"OTHER"],[66,71,"OTHER"],[72,79,"FRUITS"],[97,104,"OTHER"]]}],["Additional garnishes can include sliced lime, sour cream, chives, crab meat, shrimp and salsa fresca.\r",{"entities":[[11,20,"OTHER"],[40,44,"FRUITS"],[46,56,"ANIMAL"],[58,64,"VEGETABLESHERBS"],[66,75,"SEAFOOD"],[77,83,"SEAFOOD"],[88,100,"NAMEOFDISH"]]}],["It can be prepared and served as a cold or hot soup.\r",{"entities":[[10,18,"OTHER"],[23,29,"OTHER"],[35,39,"OTHER"],[43,46,"OTHER"],[47,51,"OTHER"]]}],["Avocado soup's color can change as time passes because oxidation causes avocados to brown, but this does not affect the soup's flavor.\r",{"entities":[[0,12,"NAMEOFDISH"],[15,20,"OTHER"],[35,39,"OTHER"],[55,64,"OTHER"],[72,80,"FRUITS"],[84,89,"OTHER"],[120,126,"OTHER"],[127,133,"OTHER"]]}],["It can be a relatively easy dish to prepare that does not require a great deal of time.\r",{"entities":[[28,32,"OTHER"],[36,43,"OTHER"],[74,78,"OTHER"],[82,86,"OTHER"]]}],["Backhendl or Wiener Backhendl (English: Viennese fried chicken), has been a specialty of Viennese cuisine since the 18th century.\r",{"entities":[[0,9,"NAMEOFDISH"],[13,29,"NAMEOFDISH"],[40,62,"NAMEOFDISH"],[76,85,"OTHER"],[89,97,"OTHER"],[98,105,"OTHER"],[116,120,"OTHER"],[121,128,"OTHER"]]}],["It consists of prepared and spiced portions of chicken, which are breaded and crispy deep fried.\r",{"entities":[[15,23,"OTHER"],[28,34,"OTHER"],[35,43,"OTHER"],[47,54,"MEAT"],[66,73,"STAMPLEFOOD"]]}],["Often served with a lemon wedge on the side.\r",{"entities":[[20,25,"FRUITS"],[26,31,"OTHER"],[39,43,"OTHER"]]}],["Originally, the preparation of this dish had been a breaded and baked chicken, since only the Viennese upper class would had access to fried foods.\r",{"entities":[[0,10,"OTHER"],[16,27,"OTHER"],[36,40,"OTHER"],[52,59,"STAMPLEFOOD"],[64,77,"MEAT"],[94,102,"OTHER"],[103,108,"OTHER"],[109,114,"OTHER"],[141,146,"OTHER"]]}],["Baked beans is a dish traditionally containing white common beans that are parboiled and then, in the US, baked in sauce at low temperature for a lengthy period.\r",{"entities":[[0,11,"NAMEOFDISH"],[17,21,"OTHER"],[47,65,"STAMPLEFOOD"],[102,104,"OTHER"],[115,120,"OTHER"],[128,139,"OTHER"],[154,160,"OTHER"]]}],["Canned baked beans are not baked, but are cooked through a steam process.\r",{"entities":[[0,18,"NAMEOFDISH"],[27,32,"OTHER"],[59,64,"OTHER"],[65,72,"OTHER"]]}],["Baked beans occurred in Native American cuisine, and are made from beans indigenous to the Americas.\r",{"entities":[[0,11,"NAMEOFDISH"],[24,30,"OTHER"],[31,39,"OTHER"],[40,47,"OTHER"],[67,72,"STAMPLEFOOD"],[91,99,"OTHER"]]}],["It is thought that the dish was adopted and adapted by English colonists in New England in the 17th century and, through cookbooks published in the 19th century, spread to other regions of the United States and into Canada.\r",{"entities":[[23,27,"OTHER"],[55,62,"OTHER"],[63,72,"OTHER"],[76,79,"OTHER"],[80,87,"OTHER"],[100,107,"OTHER"],[121,130,"OTHER"],[153,160,"OTHER"],[178,185,"OTHER"],[193,199,"OTHER"],[200,206,"OTHER"],[216,222,"OTHER"]]}],["However, the connection to Native American cuisine may be apocryphal, as legumes such as broad beans and lentils prepared in various sauces had been established in European cuisine long before the Middle Ages.\r",{"entities":[[13,23,"OTHER"],[27,33,"OTHER"],[34,42,"OTHER"],[43,50,"OTHER"],[73,80,"OTHER"],[89,100,"STAMPLEFOOD"],[105,112,"STAMPLEFOOD"],[133,139,"OTHER"],[164,172,"OTHER"],[173,180,"OTHER"],[197,203,"OTHER"],[204,208,"OTHER"]]}],["Today, in the New England region of the United States, a variety of indigenous legumes are used in restaurants or in the home, such as Jacob's cattle, soldier beans, yellow-eyed beans, and navy beans (also known as native beans).\r",{"entities":[[14,17,"OTHER"],[18,25,"OTHER"],[26,32,"OTHER"],[40,46,"OTHER"],[47,53,"OTHER"],[79,86,"OTHER"],[99,110,"OTHER"],[121,125,"OTHER"],[135,140,"OTHER"],[143,149,"OTHER"],[151,164,"STAMPLEFOOD"],[166,183,"STAMPLEFOOD"],[189,199,"STAMPLEFOOD"],[215,227,"STAMPLEFOOD"]]}],["Originally, Native Americans sweetened baked beans with maple syrup, a tradition some recipes still follow, but some English colonists used brown sugar beginning in the 17th century.\r",{"entities":[[12,18,"OTHER"],[19,28,"OTHER"],[29,38,"SWEETSANDSUGAR"],[39,50,"STAMPLEFOOD"],[56,67,"SWEETSANDSUGAR"],[86,93,"OTHER"],[117,124,"OTHER"],[125,134,"OTHER"],[140,151,"SWEETSANDSUGAR"],[174,181,"OTHER"]]}],["In the 18th century, the convention of using American-made molasses as a sweetening agent became increasingly popular to avoid British taxes on sugar.\r",{"entities":[[12,19,"OTHER"],[25,35,"OTHER"],[45,58,"OTHER"],[73,89,"SWEETSANDSUGAR"],[127,134,"OTHER"],[135,140,"OTHER"],[144,149,"SWEETSANDSUGAR"]]}],["Boston baked beans use a sauce prepared with molasses and salt pork, a dish whose popularity has given Boston the nickname \"Beantown\".\r",{"entities":[[0,18,"NAMEOFDISH"],[25,30,"OTHER"],[45,53,"OTHER"],[58,67,"MEAT"],[71,75,"OTHER"],[103,109,"OTHER"],[114,122,"OTHER"],[124,132,"OTHER"]]}],["Today, baked beans are served throughout the United States alongside barbecue foods and at picnics.\r",{"entities":[[7,18,"NAMEOFDISH"],[45,51,"OTHER"],[52,58,"OTHER"],[69,77,"OTHER"],[78,83,"OTHER"],[91,98,"OTHER"]]}],["Beans in a brown sugar, sugar, or corn syrup sauce (with or without tomatoes) are widely available throughout the United States.\r",{"entities":[[0,5,"STAMPLEFOOD"],[11,22,"SWEETSANDSUGAR"],[24,29,"SWEETSANDSUGAR"],[34,50,"SWEETSANDSUGAR"],[68,76,"VEGETABLESHERBS"],[114,120,"OTHER"],[121,127,"OTHER"]]}],["Bush Brothers are the largest producer.\r",{"entities":[[0,4,"OTHER"],[5,13,"OTHER"],[30,38,"OTHER"]]}],["After the American Revolutionary War, Independence Day celebrations often included baked beans.\r",{"entities":[[10,18,"OTHER"],[19,32,"OTHER"],[33,36,"OTHER"],[38,50,"OTHER"],[51,54,"OTHER"],[55,67,"OTHER"],[83,94,"NAMEOFDISH"]]}],["Canned baked beans are used as a convenience food; most are made from haricot beans in sauce.\r",{"entities":[[0,18,"NAMEOFDISH"],[33,44,"OTHER"],[45,49,"OTHER"],[70,77,"OTHER"],[78,83,"OTHER"],[87,92,"OTHER"]]}],["They may be eaten hot or cold, and straight from the can, as they are fully cooked.\r",{"entities":[[18,21,"OTHER"],[25,29,"OTHER"],[53,56,"OTHER"],[76,82,"OTHER"]]}],["H. J. Heinz began producing canned baked beans in 1886.\r",{"entities":[[6,11,"OTHER"],[35,46,"NAMEOFDISH"]]}],["In the early 20th century, canned baked beans gained international popularity, particularly in the United Kingdom, where they have become a common part of an English full breakfast.\r",{"entities":[[18,25,"OTHER"],[27,45,"NAMEOFDISH"],[67,77,"OTHER"],[99,105,"OTHER"],[106,113,"OTHER"],[147,151,"OTHER"],[158,165,"OTHER"],[171,180,"OTHER"]]}],["Balut (/bəˈluːt/ bə-LOOT, /ˈbɑːluːt/ BAH-loot; also spelled as balot) is a fertilized developing egg embryo that is boiled or steamed and eaten from the shell.\r",{"entities":[[0,5,"NAMEOFDISH"],[7,24,"OTHER"],[26,45,"OTHER"],[63,68,"NAMEOFDISH"],[97,100,"ANIMAL"],[116,122,"OTHER"],[126,133,"OTHER"],[153,158,"OTHER"]]}],["It is commonly sold as street food most notably in the Philippines, Cambodia (Khmer: ពងទាកូន, paung tea kaun) and Vietnam (Vietnamese: trứng vịt lộn, hột vịt lộn).\r",{"entities":[[23,29,"OTHER"],[30,34,"OTHER"],[55,66,"OTHER"],[68,76,"OTHER"],[78,83,"OTHER"],[85,92,"OTHER"],[94,99,"OTHER"],[100,103,"OTHER"],[104,108,"OTHER"],[114,121,"OTHER"],[123,133,"OTHER"],[135,148,"OTHER"],[150,161,"OTHER"]]}],["The term comes from the Filipino language.\r",{"entities":[[4,8,"OTHER"],[24,32,"OTHER"],[33,41,"OTHER"]]}],["The length of incubation before the egg is cooked is a matter of local preference, but generally ranges between 14 and 21 days.\r",{"entities":[[4,10,"OTHER"],[14,24,"OTHER"],[36,39,"ANIMAL"],[71,81,"OTHER"],[122,126,"OTHER"]]}],["Baumkuchen (German pronunciation: ) is a kind of spit cake from German cuisine.\r",{"entities":[[0,10,"NAMEOFDISH"],[12,18,"OTHER"],[19,32,"OTHER"],[54,58,"STAMPLEFOOD"],[64,70,"OTHER"],[71,78,"OTHER"]]}],["It is also a popular dessert in Japan.\r",{"entities":[[21,28,"OTHER"],[32,37,"OTHER"]]}],["The characteristic rings that appear in its slices resemble tree rings, and give the cake its German name, Baumkuchen, which literally translates to \"tree cake\" or \"log cake\".\r",{"entities":[[19,24,"OTHER"],[60,64,"OTHER"],[65,70,"OTHER"],[85,89,"STAMPLEFOOD"],[94,100,"OTHER"],[101,105,"OTHER"],[107,117,"NAMEOFDISH"],[150,159,"NAMEOFDISH"],[164,174,"NAMEOFDISH"]]}],["Bean salad is a common salad composed of various cooked beans—typically green, wax, kidney, and/or lima beans—tossed in a sweet-sour vinaigrette.\r",{"entities":[[0,10,"NAMEOFDISH"],[23,28,"VEGETABLESHERBS"],[56,71,"OTHER"],[72,77,"OTHER"],[79,82,"OTHER"],[84,90,"OTHER"],[99,103,"OTHER"],[104,116,"OTHER"],[133,144,"OTHER"]]}],["Variant ingredients include fresh raw onions, bell pepper, and/or other cooked or raw vegetables, such as chickpeas.\r",{"entities":[[8,19,"OTHER"],[38,44,"VEGETABLESHERBS"],[46,57,"VEGETABLESHERBS"],[82,96,"VEGETABLESHERBS"],[106,115,"NUT"]]}],["Bean salad can also be prepared as a pickled dish, making it a popular choice for home canning.\r",{"entities":[[0,10,"NAMEOFDISH"],[45,49,"OTHER"],[82,86,"OTHER"],[87,94,"OTHER"]]}],["Salads prepared with this method should be used within a year for best quality.\r",{"entities":[[0,6,"VEGETABLESHERBS"],[26,32,"OTHER"],[57,61,"OTHER"],[71,78,"OTHER"]]}],["Cultures around the world have their own version of bean salad.\r",{"entities":[[0,8,"OTHER"],[20,25,"OTHER"],[41,48,"OTHER"],[52,62,"NAMEOFDISH"]]}],["Balela is a Middle Eastern salad that typically uses chickpeas and black beans with tomatoes, herbs, parsley, and lemon juice.\r",{"entities":[[0,6,"NAMEOFDISH"],[12,18,"OTHER"],[19,26,"OTHER"],[27,32,"VEGETABLESHERBS"],[53,62,"STAMPLEFOOD"],[67,78,"STAMPLEFOOD"],[84,92,"VEGETABLESHERBS"],[94,99,"VEGETABLESHERBS"],[101,108,"VEGETABLESHERBS"],[114,125,"FRUITS"]]}],["South American bean salad features poroto beans with tomatoes, parsley, oil and vinegar, and is served with grilled steak.\r",{"entities":[[0,5,"OTHER"],[6,14,"OTHER"],[15,25,"NAMEOFDISH"],[35,47,"STAMPLEFOOD"],[53,61,"VEGETABLESHERBS"],[63,70,"VEGETABLESHERBS"],[108,121,"MEAT"]]}],["The dish is commonly known in the United States as \"three-bean salad\".\r",{"entities":[[4,8,"OTHER"],[34,40,"OTHER"],[41,47,"OTHER"],[52,68,"NAMEOFDISH"]]}],["The generic term “bean salad” may also include a starch such as barley, pasta, rice, or quinoa.\r",{"entities":[[12,16,"OTHER"],[17,29,"NAMEOFDISH"],[49,55,"STAMPLEFOOD"],[64,70,"STAMPLEFOOD"],[72,77,"STAMPLEFOOD"],[79,83,"STAMPLEFOOD"],[88,94,"STAMPLEFOOD"]]}],["Beef Wellington is a steak dish of English origin, made out of fillet steak coated with pâté (often pâté de foie gras) and duxelles, wrapped in puff pastry, then baked.\r",{"entities":[[0,15,"NAMEOFDISH"],[21,26,"MEAT"],[27,31,"OTHER"],[35,42,"OTHER"],[43,49,"OTHER"],[63,75,"MEAT"],[88,92,"SWEETSANDSUGAR"],[100,117,"SWEETSANDSUGAR"],[123,131,"OTHER"],[149,155,"SWEETSANDSUGAR"]]}],["Some recipes include wrapping the coated meat in a crêpe or dry-cured ham to retain the moisture and prevent it from making the pastry soggy.\r",{"entities":[[5,12,"OTHER"],[41,45,"MEAT"],[51,56,"NAMEOFDISH"],[70,73,"MEAT"],[88,96,"OTHER"],[128,134,"SWEETSANDSUGAR"]]}],["A whole tenderloin may be wrapped and baked, and then sliced for serving, or the tenderloin may be sliced into individual portions prior to wrapping and baking.\r",{"entities":[[8,18,"MEAT"],[26,33,"OTHER"],[38,43,"OTHER"],[65,72,"OTHER"],[81,91,"MEAT"],[122,130,"OTHER"],[140,148,"OTHER"],[153,159,"OTHER"]]}],["A beefsteak, often called just steak, is a flat cut of beef with parallel faces, usually cut perpendicular to the muscle fibers.\r",{"entities":[[2,11,"NAMEOFDISH"],[31,36,"NAMEOFDISH"],[48,51,"OTHER"],[55,59,"MEAT"],[65,73,"OTHER"],[74,79,"OTHER"],[114,120,"OTHER"],[121,127,"OTHER"]]}],["In common restaurant service a single serving has a raw mass ranging from 120 to 600 grams (4 to 21 oz).\r",{"entities":[[10,20,"OTHER"],[21,28,"OTHER"],[38,45,"OTHER"],[56,60,"OTHER"],[85,90,"OTHER"]]}],["Beef steaks are usually grilled, pan-fried, or broiled.\r",{"entities":[[0,11,"MEAT"],[24,31,"OTHER"],[33,42,"OTHER"],[47,54,"OTHER"]]}],["The more tender cuts from the loin and rib are cooked quickly, using dry heat, and served whole.\r",{"entities":[[16,20,"OTHER"],[30,34,"MEAT"],[39,42,"MEAT"],[69,72,"OTHER"],[73,77,"OTHER"],[83,89,"OTHER"],[90,95,"OTHER"]]}],["Less tender cuts from the chuck or round are cooked with moist heat or are mechanically tenderized (cf. cube steak).\r",{"entities":[[12,16,"OTHER"],[26,31,"MEAT"],[35,40,"MEAT"],[57,62,"OTHER"],[63,67,"OTHER"],[75,87,"OTHER"],[88,98,"OTHER"],[104,114,"NAMEOFDISH"]]}],["Beijinho (Portuguese pronunciation: ; \"little kiss\" in Portuguese), also known as branquinho (\"little white one\"), is a typical Brazilian birthday party candy prepared with condensed milk, grated desiccated coconut, rolled over caster sugar or grated coconut and frequently topped with a clove.\r",{"entities":[[0,8,"NAMEOFDISH"],[10,20,"OTHER"],[21,34,"OTHER"],[39,50,"NAMEOFDISH"],[55,65,"OTHER"],[82,92,"NAMEOFDISH"],[94,112,"NAMEOFDISH"],[128,137,"OTHER"],[138,146,"OTHER"],[147,152,"OTHER"],[153,158,"SWEETSANDSUGAR"],[173,187,"ANIMAL"],[207,214,"FRUITS"],[235,240,"SWEETSANDSUGAR"],[244,258,"FRUITS"],[288,293,"VEGETABLESHERBS"]]}],["Beijinho is the coconut version of the Brazilian brigadeiro.\r",{"entities":[[0,8,"NAMEOFDISH"],[16,23,"FRUITS"],[24,31,"OTHER"],[39,48,"OTHER"],[49,59,"NAMEOFDISH"]]}],["When rolled, it can be covered with granulated sugar or grated coconut.\r",{"entities":[[36,52,"SWEETSANDSUGAR"],[56,70,"FRUITS"]]}],["Traditionally a single clove is stuck in the top of the candy.\r",{"entities":[[0,13,"OTHER"],[16,22,"OTHER"],[23,28,"VEGETABLESHERBS"],[56,61,"SWEETSANDSUGAR"]]}],["It is believed that Beijinho was originally called \"Nun's kiss\" and formerly made with almonds, water and sugar.\r",{"entities":[[20,28,"NAMEOFDISH"],[52,62,"NAMEOFDISH"],[87,94,"NUT"],[106,111,"SWEETSANDSUGAR"]]}],["The Berner Platte (English: Bernese plate) is a traditional meat dish of Bernese cuisine in Switzerland.It consists of various meat and sausage varieties such as smoked pork and beef, pork belly, sausage, bacon and pork ears or tails cooked with juniper-flavored sauerkraut, and other foods such as potatoes and green and/or dried beans, which are served on a large plate.\r",{"entities":[[0,17,"NAMEOFDISH"],[19,26,"OTHER"],[28,41,"NAMEOFDISH"],[60,64,"MEAT"],[73,80,"OTHER"],[81,88,"OTHER"],[92,106,"OTHER"],[127,131,"MEAT"],[136,143,"MEAT"],[162,173,"MEAT"],[178,182,"MEAT"],[184,194,"MEAT"],[196,203,"MEAT"],[205,210,"MEAT"],[215,224,"MEAT"],[228,233,"MEAT"],[263,273,"VEGETABLESHERBS"],[299,307,"STAMPLEFOOD"],[325,336,"STAMPLEFOOD"],[366,371,"OTHER"]]}],["The Berner Platte is not a stew; rather, the different meat ingredients and side dishes are each separately prepared or cooked.\r",{"entities":[[4,17,"NAMEOFDISH"],[31,32,"OTHER"],[55,59,"MEAT"],[60,71,"OTHER"],[81,87,"OTHER"],[108,116,"OTHER"],[120,126,"OTHER"]]}],["Berner Platte dishes are sometimes served within the context of a buffet.\r",{"entities":[[0,13,"NAMEOFDISH"],[14,20,"OTHER"],[53,60,"OTHER"],[66,72,"OTHER"]]}],["A biscuit, in most English speaking countries, is a flour-based baked and shaped food product.\r",{"entities":[[2,9,"NAMEOFDISH"],[19,26,"OTHER"],[36,45,"OTHER"],[52,63,"STAMPLEFOOD"],[81,85,"OTHER"],[86,93,"OTHER"]]}],["Biscuits are typically hard, flat, and unleavened.\r",{"entities":[[0,8,"NAMEOFDISH"],[23,27,"OTHER"],[29,33,"OTHER"],[39,49,"OTHER"]]}],["They are usually sweet and may be made with sugar, chocolate, icing, jam, ginger, or cinnamon.\r",{"entities":[[17,22,"SWEETSANDSUGAR"],[44,49,"SWEETSANDSUGAR"],[51,60,"SWEETSANDSUGAR"],[62,67,"SWEETSANDSUGAR"],[69,72,"SWEETSANDSUGAR"],[85,93,"SWEETSANDSUGAR"]]}],["They can also be savoury, similar to crackers.\r",{"entities":[[17,24,"OTHER"],[37,45,"NAMEOFDISH"]]}],["Types of biscuit include sandwich biscuits, digestive biscuits, ginger biscuits, shortbread biscuits, chocolate chip cookies, chocolate-coated marshmallow treats, Anzac biscuits, biscotti, and speculaas.\r",{"entities":[[9,16,"NAMEOFDISH"],[25,42,"NAMEOFDISH"],[44,62,"NAMEOFDISH"],[64,79,"NAMEOFDISH"],[81,100,"NAMEOFDISH"],[102,124,"NAMEOFDISH"],[126,161,"NAMEOFDISH"],[163,177,"NAMEOFDISH"],[179,187,"NAMEOFDISH"],[193,202,"NAMEOFDISH"]]}],["In most of North America, nearly all hard sweet biscuits are called \"cookies\", while the term \"biscuit\" is used for a soft, leavened quick bread similar to a less sweet version of a scone.\r",{"entities":[[11,16,"OTHER"],[17,24,"OTHER"],[42,47,"SWEETSANDSUGAR"],[48,56,"NAMEOFDISH"],[69,76,"NAMEOFDISH"],[94,103,"NAMEOFDISH"],[139,144,"STAMPLEFOOD"],[163,168,"SWEETSANDSUGAR"],[169,176,"OTHER"],[182,187,"OTHER"]]}],["Black pudding is a distinct regional type of blood sausage originating in the United Kingdom and Ireland.\r",{"entities":[[0,13,"NAMEOFDISH"],[37,41,"OTHER"],[45,58,"MEAT"],[78,84,"OTHER"],[85,92,"OTHER"],[97,104,"OTHER"]]}],["It is made from pork or occasionally beef blood, with pork fat or beef suet, and a cereal, usually oatmeal, oat groats, or barley groats.\r",{"entities":[[16,20,"MEAT"],[37,47,"MEAT"],[54,62,"MEAT"],[66,75,"MEAT"],[83,89,"STAMPLEFOOD"],[99,106,"STAMPLEFOOD"],[108,118,"STAMPLEFOOD"],[123,136,"STAMPLEFOOD"]]}],["The high proportion of cereal, along with the use of certain herbs such as pennyroyal, serves to distinguish black pudding from blood sausages eaten in other parts of the world.\r",{"entities":[[9,19,"OTHER"],[23,29,"STAMPLEFOOD"],[61,66,"VEGETABLESHERBS"],[75,85,"VEGETABLESHERBS"],[109,122,"NAMEOFDISH"],[128,142,"MEAT"],[158,163,"OTHER"],[171,176,"OTHER"]]}],["A blini (plural blinis or blini, rarely bliny; Russian: блины pl.\r",{"entities":[[2,7,"NAMEOFDISH"],[9,15,"OTHER"],[16,22,"NAMEOFDISH"],[26,31,"NAMEOFDISH"],[33,39,"OTHER"],[40,45,"NAMEOFDISH"],[47,54,"OTHER"],[56,64,"OTHER"]]}],["), traditionally also called a blin is a Russian and more broadly Eastern European pancake made from various kinds of flour or buckwheat, wheat, etc.\r",{"entities":[[31,35,"NAMEOFDISH"],[41,48,"OTHER"],[66,73,"OTHER"],[74,82,"OTHER"],[83,90,"STAMPLEFOOD"],[109,114,"OTHER"],[118,123,"STAMPLEFOOD"],[127,136,"STAMPLEFOOD"],[138,143,"STAMPLEFOOD"]]}],["They may be served with smetana, tvorog, caviar and other garnishes, or simply smeared with butter.\r",{"entities":[[24,31,"ANIMAL"],[33,39,"ANIMAL"],[41,47,"SEAFOOD"],[58,67,"OTHER"],[92,98,"ANIMAL"]]}],["Blini are among the most popular and most-eaten dishes in Russia.\r",{"entities":[[0,5,"NAMEOFDISH"],[48,54,"OTHER"],[58,64,"OTHER"]]}],["In the West, blini traditionally refers to small savory pancakes made with leavened batter.\r",{"entities":[[7,11,"OTHER"],[13,18,"NAMEOFDISH"],[56,64,"STAMPLEFOOD"],[84,90,"SWEETSANDSUGAR"]]}],["In modern Russian, the term most often refers to pan-sized leavened thin pancakes, although smaller leavened pancakes are also called blini and were much more common historically.\r",{"entities":[[10,17,"OTHER"],[23,27,"OTHER"],[73,81,"STAMPLEFOOD"],[100,117,"STAMPLEFOOD"],[134,139,"NAMEOFDISH"],[166,178,"OTHER"]]}],["Some English dictionaries record usage of the forms blin as singular and blini or bliny as plural, which corresponds to the original Russian forms, but other dictionaries consider this usage so rare in English that they do not mention blin at all and only record the widespread modern regular usage of blini for the singular and blinis for the plural.\r",{"entities":[[5,12,"OTHER"],[13,25,"OTHER"],[52,56,"NAMEOFDISH"],[73,78,"NAMEOFDISH"],[82,87,"NAMEOFDISH"],[91,97,"OTHER"],[133,140,"OTHER"],[158,170,"OTHER"],[202,209,"OTHER"],[235,239,"NAMEOFDISH"],[293,298,"OTHER"],[302,307,"NAMEOFDISH"],[329,335,"NAMEOFDISH"]]}],["Some cookbooks and restaurants use blin and blintchick as in Russian to refer to crêpes.\r",{"entities":[[5,14,"OTHER"],[19,30,"OTHER"],[35,39,"NAMEOFDISH"],[44,54,"NAMEOFDISH"],[61,68,"OTHER"],[81,87,"STAMPLEFOOD"]]}],["Blintzes, called blinchiki (little blinis) in Russian are an offshoot of blini.\r",{"entities":[[0,8,"NAMEOFDISH"],[17,26,"NAMEOFDISH"],[28,41,"NAMEOFDISH"],[46,53,"OTHER"],[61,69,"OTHER"],[73,78,"NAMEOFDISH"]]}],["They are thin pancakes usually made of wheat flour, folded to form a casing for various kinds of filing, typically cheese, fruit, or (in Russian cuisine) pre-fried minced meat, and then sautéed or baked.\r",{"entities":[[14,22,"STAMPLEFOOD"],[39,50,"STAMPLEFOOD"],[115,121,"ANIMAL"],[123,128,"FRUITS"],[137,144,"OTHER"],[145,152,"OTHER"],[164,175,"MEAT"]]}],["A blood sausage is a sausage filled with blood that is cooked or dried and mixed with a filler until it is thick enough to solidify when cooled.\r",{"entities":[[2,15,"NAMEOFDISH"],[21,28,"MEAT"],[41,46,"OTHER"],[65,70,"OTHER"],[88,94,"OTHER"],[123,131,"OTHER"]]}],["Most commonly, the blood of pigs, sheep, lamb, cow, chicken, or goose is used.\r",{"entities":[[19,24,"OTHER"],[28,32,"MEAT"],[34,39,"MEAT"],[41,45,"MEAT"],[47,50,"MEAT"],[52,59,"MEAT"],[64,69,"MEAT"]]}],["In Europe and the Americas, typical fillers include meat, fat, suet, bread, cornmeal, onion, chestnuts, barley, oatmeal and buckwheat.\r",{"entities":[[3,9,"OTHER"],[18,26,"OTHER"],[52,56,"MEAT"],[58,61,"MEAT"],[63,67,"MEAT"],[69,74,"STAMPLEFOOD"],[76,84,"STAMPLEFOOD"],[86,91,"VEGETABLESHERBS"],[93,102,"NUT"],[104,110,"VEGETABLESHERBS"],[112,119,"STAMPLEFOOD"],[124,133,"STAMPLEFOOD"]]}],["On the Iberian Peninsula and in Latin America and Asia, fillers are often made with rice.\r",{"entities":[[7,14,"OTHER"],[15,24,"OTHER"],[32,37,"OTHER"],[38,45,"OTHER"],[50,54,"OTHER"],[56,63,"OTHER"],[84,88,"STAMPLEFOOD"]]}],["Sweet variants with sugar, honey, orange peel and spices are also regional specialties.\r",{"entities":[[0,5,"SWEETSANDSUGAR"],[6,14,"OTHER"],[20,25,"SWEETSANDSUGAR"],[27,32,"SWEETSANDSUGAR"],[34,40,"FRUITS"],[50,56,"OTHER"],[66,74,"OTHER"],[75,86,"OTHER"]]}],["In many languages, there is a general term such as blood sausage (American English) that is used for all sausages that are made from blood, whether or not they include non-animal material such as bread, cereal, and nuts.\r",{"entities":[[8,17,"OTHER"],[38,42,"OTHER"],[51,64,"NAMEOFDISH"],[66,74,"OTHER"],[75,82,"OTHER"],[105,113,"MEAT"],[133,138,"OTHER"],[196,201,"STAMPLEFOOD"],[203,209,"STAMPLEFOOD"],[215,219,"NUT"]]}],["Sausages that include such material are often referred to with more specific terms, such as black pudding in English.\r",{"entities":[[0,8,"MEAT"],[27,35,"OTHER"],[77,82,"OTHER"],[92,105,"NAMEOFDISH"],[109,116,"OTHER"]]}],["Other varieties of blood sausage include boudin rouge (Creole and Cajun), rellena or moronga (Mexico) and sanganel (Friuli).\r",{"entities":[[6,15,"OTHER"],[19,32,"NAMEOFDISH"],[41,53,"NAMEOFDISH"],[55,61,"OTHER"],[66,71,"OTHER"],[74,81,"NAMEOFDISH"],[85,92,"NAMEOFDISH"],[94,100,"OTHER"],[106,114,"NAMEOFDISH"],[116,122,"OTHER"]]}],["Boiled eggs are eggs, typically from a chicken, cooked with their shells unbroken, usually by immersion in boiling water.\r",{"entities":[[0,11,"ANIMAL"],[16,20,"ANIMAL"],[39,46,"MEAT"],[66,72,"OTHER"],[107,114,"OTHER"],[115,120,"OTHER"]]}],["Hard-boiled eggs are cooked so that the egg white and egg yolk both solidify, while soft-boiled eggs may leave the yolk, and sometimes the white, at least partially liquid and raw.\r",{"entities":[[0,16,"NAMEOFDISH"],[40,49,"ANIMAL"],[54,62,"ANIMAL"],[96,100,"ANIMAL"],[115,119,"ANIMAL"]]}],["Boiled eggs are a popular breakfast food around the world.\r",{"entities":[[7,11,"ANIMAL"],[26,35,"OTHER"],[36,40,"OTHER"],[52,57,"OTHER"]]}],["Besides a boiling water immersion, there are a few different methods to make boiled eggs.\r",{"entities":[[18,23,"OTHER"],[61,68,"OTHER"],[77,88,"NAMEOFDISH"]]}],["Eggs can also be cooked below the boiling temperature, i.e.\r",{"entities":[[0,4,"ANIMAL"],[42,53,"OTHER"]]}],["coddling, or they can be steamed.\r",{"entities":[[0,8,"OTHER"],[25,32,"OTHER"]]}],["The egg timer was named for commonly being used to time the boiling of eggs.\r",{"entities":[[4,7,"ANIMAL"],[51,55,"OTHER"],[71,75,"ANIMAL"]]}],["Boodog is a Mongolian cuisine dish of barbecued goat or Tarbagan marmot cooked with heated stones inserted into the carcass.\r",{"entities":[[0,6,"NAMEOFDISH"],[12,21,"OTHER"],[22,29,"OTHER"],[30,34,"OTHER"],[48,52,"MEAT"],[56,71,"MEAT"],[84,90,"OTHER"],[91,97,"OTHER"],[116,123,"OTHER"]]}],["It is prepared on special occasions.\r",{"entities":[[18,25,"OTHER"],[26,35,"OTHER"]]}],["The meat, often accompanied by vegetables, is cooked with heated stones in a sealed milk can (khorkhog) or the de-boned body of the animals.\r",{"entities":[[4,8,"MEAT"],[31,41,"VEGETABLESHERBS"],[58,64,"OTHER"],[65,71,"OTHER"],[84,88,"ANIMAL"],[94,102,"OTHER"],[120,124,"OTHER"],[132,139,"OTHER"]]}],["Marmot hunting usually takes place in the fall when the animals are larger and have been preparing for hibernation.\r",{"entities":[[0,6,"MEAT"],[7,14,"OTHER"],[42,46,"OTHER"],[56,63,"OTHER"],[103,114,"OTHER"]]}],["Borscht (English: /ˈbɔːrʃ, ˈbɔːrʃt/) is a sour soup, made with meat stock, vegetables and seasonings, common in Eastern Europe and Northern Asia.\r",{"entities":[[0,7,"NAMEOFDISH"],[9,16,"OTHER"],[18,25,"OTHER"],[27,35,"OTHER"],[42,46,"OTHER"],[47,51,"OTHER"],[63,67,"MEAT"],[68,73,"OTHER"],[75,85,"VEGETABLESHERBS"],[112,119,"OTHER"],[120,126,"OTHER"],[131,139,"OTHER"],[140,144,"OTHER"]]}],["In English, the word \"borscht\" is most often associated with the soup's variant of Ukrainian origin, made with red beetroots as one of the main ingredients, which give the dish its distinctive red color.\r",{"entities":[[3,10,"OTHER"],[16,20,"OTHER"],[22,29,"NAMEOFDISH"],[65,69,"OTHER"],[83,92,"OTHER"],[93,99,"OTHER"],[111,124,"VEGETABLESHERBS"],[144,155,"OTHER"],[172,176,"OTHER"],[193,196,"OTHER"],[197,202,"OTHER"]]}],["The same name, however, is also used for a wide selection of sour-tasting soups without beetroots, such as sorrel-based green borscht, rye-based white borscht, and cabbage borscht.\r",{"entities":[[9,13,"OTHER"],[48,57,"OTHER"],[74,79,"OTHER"],[88,97,"VEGETABLESHERBS"],[107,133,"NAMEOFDISH"],[135,158,"NAMEOFDISH"],[164,179,"NAMEOFDISH"]]}],["Borscht derives from an ancient soup originally cooked from pickled stems, leaves and umbels of common hogweed (Heracleum sphondylium), an herbaceous plant growing in damp meadows, which lent the dish its Slavic name.\r",{"entities":[[0,7,"NAMEOFDISH"],[32,36,"OTHER"],[68,73,"VEGETABLESHERBS"],[75,81,"VEGETABLESHERBS"],[103,110,"VEGETABLESHERBS"],[112,121,"OTHER"],[122,133,"OTHER"],[139,149,"OTHER"],[150,155,"OTHER"],[172,179,"OTHER"],[205,211,"OTHER"],[212,216,"OTHER"]]}],["With time, it evolved into a diverse array of tart soups, among which the Ukrainian beet-based red borscht has become the most popular.\r",{"entities":[[5,9,"OTHER"],[51,56,"OTHER"],[74,83,"OTHER"],[84,106,"NAMEOFDISH"],[127,134,"OTHER"]]}],["It is typically made by combining meat or bone stock with sautéed vegetables, which – as well as beetroots – usually include cabbage, carrots, onions, potatoes, and tomatoes.\r",{"entities":[[34,38,"MEAT"],[42,46,"OTHER"],[47,52,"OTHER"],[58,76,"VEGETABLESHERBS"],[97,106,"VEGETABLESHERBS"],[125,132,"VEGETABLESHERBS"],[134,141,"VEGETABLESHERBS"],[143,149,"VEGETABLESHERBS"],[151,159,"STAMPLEFOOD"],[165,173,"VEGETABLESHERBS"]]}],["Depending on the recipe, borscht may include meat or fish, or be purely vegetarian; it may be served either hot or cold, and it may range from a hearty one-pot meal to a clear broth or a smooth drink.\r",{"entities":[[17,23,"OTHER"],[25,32,"NAMEOFDISH"],[45,49,"MEAT"],[53,57,"SEAFOOD"],[72,82,"OTHER"],[152,164,"OTHER"],[176,181,"OTHER"],[194,199,"OTHER"]]}],["It is often served with smetana or sour cream, hard-boiled eggs or potatoes, but there exists an ample choice of more involved garnishes and side dishes, such as uszka or pampushky, that can be served with the soup.\r",{"entities":[[24,31,"ANIMAL"],[35,45,"ANIMAL"],[59,63,"ANIMAL"],[67,75,"STAMPLEFOOD"],[103,109,"OTHER"],[127,136,"OTHER"],[146,152,"OTHER"],[162,167,"OTHER"],[171,180,"OTHER"],[210,214,"OTHER"]]}],["Its popularity has spread throughout Eastern Europe and – by way of migration away from the Russian Empire – to other continents.\r",{"entities":[[4,14,"OTHER"],[37,44,"OTHER"],[45,51,"OTHER"],[92,99,"OTHER"],[100,106,"OTHER"],[118,128,"OTHER"]]}],["In North America, borscht is often linked with either Jews or Mennonites, the groups who first brought it there from Europe.\r",{"entities":[[3,8,"OTHER"],[9,16,"OTHER"],[54,58,"OTHER"],[62,72,"OTHER"],[78,84,"OTHER"],[117,123,"OTHER"]]}],["Several ethnic groups claim borscht, in its various local implementations, as their own national dish consumed as part of ritual meals within Eastern Orthodox, Greek Catholic, Roman Catholic, and Jewish religious traditions.\r",{"entities":[[15,21,"OTHER"],[28,35,"NAMEOFDISH"],[58,73,"OTHER"],[88,96,"OTHER"],[97,101,"OTHER"],[122,128,"OTHER"],[129,134,"OTHER"],[142,149,"OTHER"],[150,158,"OTHER"],[160,165,"OTHER"],[166,174,"OTHER"],[176,181,"OTHER"],[182,190,"OTHER"],[196,202,"OTHER"],[213,223,"OTHER"]]}],["A Boston cream pie is a cake with a cream filling.\r",{"entities":[[2,18,"NAMEOFDISH"],[24,28,"STAMPLEFOOD"],[36,49,"SWEETSANDSUGAR"]]}],["The dessert acquired its name when cakes and pies were cooked in the same pans, and the words were used interchangeably.\r",{"entities":[[4,11,"SWEETSANDSUGAR"],[25,29,"OTHER"],[35,40,"STAMPLEFOOD"],[45,49,"STAMPLEFOOD"],[74,78,"OTHER"],[88,93,"OTHER"]]}],["In the late 19th century, this type of cake was variously called a \"cream pie\", a \"chocolate cream pie\", or a \"custard cake\".\r",{"entities":[[17,24,"OTHER"],[39,43,"STAMPLEFOOD"],[68,77,"NAMEOFDISH"],[82,103,"NAMEOFDISH"],[110,124,"NAMEOFDISH"]]}],["A bouillon cube /ˈbuːjɒn/ (Canada and US), stock cube (Australia, Ireland, New Zealand, South Africa and UK), or broth cube (Asia) is dehydrated broth or stock formed into a small cube or other cuboid shape.\r",{"entities":[[2,15,"NAMEOFDISH"],[16,25,"OTHER"],[27,33,"OTHER"],[38,40,"OTHER"],[43,53,"NAMEOFDISH"],[55,64,"OTHER"],[66,73,"OTHER"],[75,78,"OTHER"],[79,86,"OTHER"],[88,93,"OTHER"],[94,100,"OTHER"],[105,107,"OTHER"],[113,123,"NAMEOFDISH"],[125,129,"OTHER"],[154,159,"OTHER"],[180,184,"OTHER"],[201,206,"OTHER"]]}],["The most common format is a cube about 13 mm (1⁄2 in) wide.\r",{"entities":[[16,22,"OTHER"],[28,32,"OTHER"]]}],["It is typically made from dehydrated vegetables or meat stock, a small portion of fat, MSG, salt, and seasonings, shaped into a small cube.\r",{"entities":[[37,47,"VEGETABLESHERBS"],[51,55,"MEAT"],[82,85,"MEAT"],[87,90,"OTHER"],[92,96,"OTHER"],[102,112,"OTHER"],[134,138,"OTHER"]]}],["Vegetarian and vegan types are also made.\r",{"entities":[[0,10,"OTHER"],[15,20,"OTHER"],[21,26,"OTHER"]]}],["Bouillon is also available in granular, powdered, liquid, and paste forms.\r",{"entities":[[0,8,"NAMEOFDISH"],[30,38,"OTHER"],[40,48,"OTHER"],[50,56,"OTHER"],[62,67,"OTHER"],[68,73,"OTHER"]]}],["Bratwurst (German: ) is a type of German sausage made from pork or, less commonly, beef or veal.\r",{"entities":[[0,9,"NAMEOFDISH"],[11,17,"OTHER"],[26,30,"OTHER"],[34,40,"OTHER"],[41,48,"MEAT"],[59,63,"MEAT"],[83,87,"MEAT"],[91,95,"MEAT"]]}],["The name is derived from the Old High German Brätwurst, from brät-, finely chopped meat, and Wurst, sausage, although in modern German it is often associated with the verb braten, to pan fry or roast.\r",{"entities":[[4,8,"OTHER"],[38,44,"OTHER"],[45,54,"NAMEOFDISH"],[83,87,"MEAT"],[93,98,"MEAT"],[100,107,"MEAT"],[128,134,"OTHER"],[167,171,"OTHER"]]}],["Beef and veal are usually incorporated amongst a blend often including pork.\r",{"entities":[[0,4,"MEAT"],[9,13,"MEAT"],[49,54,"OTHER"],[71,75,"MEAT"]]}],["Bread soup is a simple soup that mainly consists of stale bread.\r",{"entities":[[0,5,"STAMPLEFOOD"],[6,10,"OTHER"],[23,27,"OTHER"],[58,63,"STAMPLEFOOD"]]}],["Variations exist in many countries, and it is often eaten during Lent.\r",{"entities":[[0,10,"OTHER"],[25,34,"OTHER"],[65,69,"OTHER"]]}],["Both brown and white bread may be used.\r",{"entities":[[15,26,"STAMPLEFOOD"]]}],["The basis for bread soup is traditionally either meat soup or vegetable broth.\r",{"entities":[[14,19,"STAMPLEFOOD"],[20,24,"OTHER"],[49,53,"MEAT"],[54,58,"OTHER"],[62,71,"VEGETABLESHERBS"],[72,77,"OTHER"]]}],["Less often it is made with fish broth.\r",{"entities":[[27,31,"SEAFOOD"],[32,37,"OTHER"]]}],["To prepare the dish, the bread is either cut into pieces and put directly into the broth, or it is cooked with onions and spices in a broth and then pureed.\r",{"entities":[[15,19,"OTHER"],[25,30,"STAMPLEFOOD"],[50,56,"OTHER"],[83,88,"OTHER"],[111,117,"VEGETABLESHERBS"],[122,128,"OTHER"],[134,139,"OTHER"]]}],["Some versions add bacon, egg and cream, others liver sausage or blood sausage.\r",{"entities":[[5,13,"OTHER"],[18,23,"MEAT"],[25,28,"ANIMAL"],[33,38,"ANIMAL"],[47,60,"MEAT"],[64,77,"MEAT"]]}],["A common version of the dish is prepared from the broth remaining from the steeping of sausage during home butchering of pigs.\r",{"entities":[[9,16,"OTHER"],[24,28,"OTHER"],[50,55,"OTHER"],[87,94,"MEAT"],[121,125,"MEAT"]]}],["The soup is then traditionally seasoned with marjoram.\r",{"entities":[[4,8,"OTHER"],[45,53,"VEGETABLESHERBS"]]}],["An Italian variation, millefanti, also uses egg and Parmesan cheese.\r",{"entities":[[3,10,"OTHER"],[11,20,"OTHER"],[44,47,"ANIMAL"],[52,67,"ANIMAL"]]}],["Some fine variations contain wine.\r",{"entities":[[10,20,"OTHER"],[29,33,"OTHER"]]}],["Other more rustic versions contain malt or beer.\r",{"entities":[[18,26,"OTHER"],[35,39,"OTHER"],[43,47,"OTHER"]]}],["Brisket is a cut of meat from the breast or lower chest of beef or veal.\r",{"entities":[[0,7,"NAMEOFDISH"],[20,24,"MEAT"],[59,63,"MEAT"],[67,71,"MEAT"]]}],["The beef brisket is one of the nine beef primal cuts, though the definition of the cut differs internationally.\r",{"entities":[[4,8,"MEAT"],[9,16,"NAMEOFDISH"],[36,40,"MEAT"],[48,52,"OTHER"],[83,86,"OTHER"]]}],["The brisket muscles include the superficial and deep pectorals.\r",{"entities":[[4,11,"NAMEOFDISH"],[53,62,"OTHER"]]}],["As cattle do not have collar bones, these muscles support about 60% of the body weight of standing or moving cattle.\r",{"entities":[[3,9,"MEAT"],[29,34,"OTHER"],[42,49,"OTHER"],[75,79,"OTHER"],[80,86,"OTHER"],[109,115,"MEAT"]]}],["This requires a significant amount of connective tissue, so the resulting meat must be cooked correctly to tenderise it.\r",{"entities":[[38,48,"OTHER"],[49,55,"OTHER"],[74,78,"MEAT"],[117,119,"OTHER"]]}],["According to the Random House Dictionary of the English Language, Second Edition, the term derives from the Middle English brusket which comes from the earlier Old Norse brjósk, meaning cartilage.\r",{"entities":[[17,23,"OTHER"],[24,29,"OTHER"],[30,40,"OTHER"],[48,55,"OTHER"],[56,64,"OTHER"],[66,72,"OTHER"],[73,80,"OTHER"],[86,90,"OTHER"],[108,114,"OTHER"],[115,122,"OTHER"],[123,130,"OTHER"],[160,163,"OTHER"],[164,169,"OTHER"],[170,176,"OTHER"],[186,195,"OTHER"]]}],["The cut overlies the sternum, ribs, and connecting costal cartilages.\r",{"entities":[[4,7,"OTHER"],[21,28,"OTHER"],[30,34,"MEAT"],[58,68,"OTHER"]]}],["Bubble and squeak is a British dish made from cooked potatoes and cabbage, mixed together and fried.\r",{"entities":[[0,17,"NAMEOFDISH"],[23,30,"OTHER"],[31,35,"OTHER"],[53,61,"STAMPLEFOOD"],[66,73,"VEGETABLESHERBS"],[81,89,"OTHER"]]}],["The food writer Howard Hillman classes it as one of the \"great peasant dishes of the world\".\r",{"entities":[[4,8,"OTHER"],[9,15,"OTHER"],[16,22,"OTHER"],[23,30,"OTHER"],[71,77,"OTHER"],[85,90,"OTHER"]]}],["The dish has been known since at least the 18th century, and in its early versions it contained cooked beef; by the mid-20th century the two vegetables had become the principal ingredients.\r",{"entities":[[4,8,"OTHER"],[48,55,"OTHER"],[74,82,"OTHER"],[103,107,"MEAT"],[125,132,"OTHER"],[141,151,"VEGETABLESHERBS"],[177,188,"OTHER"]]}],["A Buccellato is a Sicilian circular cake made from pastry dough filled with figs and nuts.\r",{"entities":[[2,12,"NAMEOFDISH"],[19,27,"OTHER"],[37,41,"STAMPLEFOOD"],[52,58,"STAMPLEFOOD"],[77,81,"FRUITS"],[86,90,"NUT"]]}],["It is traditionally associated with Christmas in Sicily.\r",{"entities":[[36,45,"OTHER"],[49,55,"OTHER"]]}],["It is not to be confused with the distinct, but similar traditional Lucchese cake of the same name, the buccellato (di Lucca), although both are ring-shaped sweet breads that contain candied fruit peels.\r",{"entities":[[34,42,"OTHER"],[56,67,"OTHER"],[68,76,"OTHER"],[77,81,"STAMPLEFOOD"],[104,114,"NAMEOFDISH"],[116,124,"NAMEOFDISH"],[157,169,"STAMPLEFOOD"],[183,196,"FRUITS"]]}],["A Buffalo wing in American cuisine is an unbreaded chicken wing section (flat or drumette) that is generally deep-fried, then coated or dipped in a sauce consisting of a vinegar-based cayenne pepper hot sauce and melted butter prior to serving.\r",{"entities":[[2,14,"NAMEOFDISH"],[18,26,"OTHER"],[27,34,"OTHER"],[51,58,"MEAT"],[184,198,"VEGETABLESHERBS"]]}],["They are traditionally served hot, along with celery sticks and carrot sticks, and a dip of blue cheese dressing or, primarily outside of New York, ranch dressing.\r",{"entities":[[23,29,"OTHER"],[46,52,"VEGETABLESHERBS"],[64,70,"VEGETABLESHERBS"],[92,103,"ANIMAL"],[138,141,"OTHER"],[142,146,"OTHER"],[154,162,"OTHER"]]}],["Buffalo wings are named for Buffalo, New York, where they were invented, and have no relation to the animal.\r",{"entities":[[0,13,"NAMEOFDISH"],[28,35,"OTHER"],[37,40,"OTHER"],[41,45,"OTHER"],[101,107,"OTHER"]]}],["They are often called simply chicken wings, hot wings, or just wings.\r",{"entities":[[29,42,"NAMEOFDISH"],[44,53,"NAMEOFDISH"],[63,68,"NAMEOFDISH"]]}],["Buffalo wings have gained in popularity in the United States and abroad, with some North American restaurant chains featuring them as a main menu item.\r",{"entities":[[0,13,"NAMEOFDISH"],[47,53,"OTHER"],[54,60,"OTHER"],[65,71,"OTHER"],[83,88,"OTHER"],[89,97,"OTHER"],[98,108,"OTHER"],[109,115,"OTHER"],[146,150,"OTHER"]]}],["The name \"Buffalo\" is now also applied to other spiced fried foods served with dipping sauces, including boneless chicken wings (made from chicken breast meat rather than a chicken wing), chicken fries, chicken nuggets, popcorn chicken, shrimp, and cauliflower.\r",{"entities":[[4,8,"OTHER"],[10,17,"OTHER"],[61,66,"OTHER"],[87,93,"OTHER"],[105,127,"NAMEOFDISH"],[139,158,"MEAT"],[173,185,"MEAT"],[188,201,"NAMEOFDISH"],[203,218,"NAMEOFDISH"],[220,235,"NAMEOFDISH"],[237,243,"SEAFOOD"],[249,260,"VEGETABLESHERBS"]]}],["It is also used for other dishes, such as pizza, that are seasoned with the Buffalo-style sauce or a Buffalo flavor seasoning.\r",{"entities":[[26,32,"OTHER"],[42,47,"NAMEOFDISH"],[101,108,"OTHER"],[109,115,"OTHER"],[116,125,"OTHER"]]}],["Buldak (불닭) or fire chicken is a heavily spiced, barbecued chicken dish.\r",{"entities":[[0,6,"NAMEOFDISH"],[8,10,"OTHER"],[15,27,"NAMEOFDISH"],[59,66,"MEAT"],[67,71,"OTHER"]]}],["The literal meaning of the name is \"fire chicken\", where bul means \"fire\" and dak translates to \"chicken.\"\r",{"entities":[[12,19,"OTHER"],[27,31,"OTHER"],[36,48,"NAMEOFDISH"],[57,60,"OTHER"],[67,73,"OTHER"],[78,81,"OTHER"],[96,104,"MEAT"]]}],["Bulgogi (Korean: 불고기; American English /bʊlˈɡoʊɡiː/ buul-GOH-ghee; from Korean bul-gogi ), literally \"fire meat\") is a gui (Korean-style grilled or roasted dish) made of thin, marinated slices of meat, most commonly beef, grilled on a barbecue or on a stove-top griddle.\r",{"entities":[[0,7,"NAMEOFDISH"],[9,15,"OTHER"],[17,20,"OTHER"],[22,30,"OTHER"],[31,38,"OTHER"],[39,51,"OTHER"],[52,65,"OTHER"],[72,78,"OTHER"],[79,87,"OTHER"],[102,111,"NAMEOFDISH"],[124,136,"OTHER"],[156,160,"OTHER"],[186,192,"OTHER"],[196,200,"NAMEOFDISH"],[216,220,"NAMEOFDISH"],[252,269,"OTHER"]]}],["It is also often stir-fried in a pan in home cooking.\r",{"entities":[[33,36,"OTHER"],[45,52,"OTHER"]]}],["Sirloin, rib eye are frequently used cuts of beef for the dish.\r",{"entities":[[0,7,"NAMEOFDISH"],[9,16,"MEAT"],[37,41,"OTHER"],[45,49,"MEAT"],[58,62,"OTHER"]]}],["The dish originated from northern areas of the Korean Peninsula, but is a very popular dish in South Korea, where it can be found anywhere from upscale restaurants to local supermarkets as pan-ready kits.\r",{"entities":[[4,8,"OTHER"],[47,53,"OTHER"],[54,63,"OTHER"],[87,91,"OTHER"],[95,100,"OTHER"],[101,106,"OTHER"],[152,163,"OTHER"],[173,185,"OTHER"],[199,203,"OTHER"]]}],["Buljol is a salad dish of the cuisine of Trinidad and Tobago.\r",{"entities":[[0,6,"NAMEOFDISH"],[12,17,"VEGETABLESHERBS"],[18,22,"OTHER"],[30,37,"OTHER"],[41,49,"OTHER"],[54,60,"OTHER"]]}],["It consists of chopped salted cod, tomatoes and chilies.\r",{"entities":[[23,33,"SEAFOOD"],[35,43,"VEGETABLESHERBS"],[48,55,"VEGETABLESHERBS"]]}],["The name is of French origin.\r",{"entities":[[4,8,"OTHER"],[15,21,"OTHER"],[22,28,"OTHER"]]}],["18th-century colonial power Spain launched the cédula de población in 1783, an edict that successfully promoted the settling of French (i.e.\r",{"entities":[[0,12,"OTHER"],[28,33,"OTHER"],[47,53,"OTHER"],[54,56,"OTHER"],[57,66,"OTHER"],[79,84,"OTHER"],[128,134,"OTHER"]]}],["likewise Catholic) planters in Trinidad who quickly set the population majority.\r",{"entities":[[9,17,"OTHER"],[31,39,"OTHER"],[60,70,"OTHER"],[71,79,"OTHER"]]}],["The name is a combination of the French words brulé ('burnt') and gueule ('muzzle'), which was changed into bu'n jaw in Trinidad's 19th century patois and finally morphed into buljol.\r",{"entities":[[4,8,"OTHER"],[33,39,"OTHER"],[46,51,"OTHER"],[53,59,"OTHER"],[66,72,"OTHER"],[74,82,"OTHER"],[108,116,"OTHER"],[120,130,"OTHER"],[136,143,"OTHER"],[163,170,"OTHER"],[176,182,"NAMEOFDISH"]]}],["The name does not relate to the temperature of the dish (it is served cold) but to its spiciness, caused by the added hot pepper.\r",{"entities":[[4,8,"OTHER"],[32,43,"OTHER"],[51,55,"OTHER"],[87,96,"OTHER"],[118,128,"VEGETABLESHERBS"]]}],["In colonial times buljol was considered a poor man's food, but nowadays it is used as a breakfast ingredient, being eaten with toast or fried bake.\r",{"entities":[[12,17,"OTHER"],[18,24,"NAMEOFDISH"],[53,57,"OTHER"],[88,97,"OTHER"],[98,108,"OTHER"],[127,132,"STAMPLEFOOD"],[142,146,"OTHER"]]}],["From Trinidad the use of buljol has spread to other Caribbean islands (especially Barbados) and Trinidadian communities in English-speaking countries such as Canada, Great Britain and the United States.\r",{"entities":[[5,13,"OTHER"],[25,31,"NAMEOFDISH"],[52,61,"OTHER"],[62,69,"OTHER"],[82,90,"OTHER"],[96,107,"OTHER"],[108,119,"OTHER"],[140,149,"OTHER"],[158,164,"OTHER"],[166,171,"OTHER"],[172,179,"OTHER"],[188,194,"OTHER"],[195,201,"OTHER"]]}],["The skin and bones of the salted cod are removed, then it is cooked or repeatedly soused with cooking water to remove as much of the salt as possible.\r",{"entities":[[4,8,"OTHER"],[13,18,"OTHER"],[26,36,"SEAFOOD"],[61,67,"OTHER"],[102,107,"OTHER"],[133,137,"OTHER"]]}],["The fish is then shredded and mixed with chopped tomatoes and chilies.\r",{"entities":[[4,8,"SEAFOOD"],[49,57,"VEGETABLESHERBS"],[62,69,"VEGETABLESHERBS"]]}],["Additional ingredients are added to taste with onions, bell peppers and olive oil being prevalent, but also garlic, hard-boiled eggs, lemon juice, lettuce, white wine and various herbs are used.\r",{"entities":[[11,22,"OTHER"],[47,53,"VEGETABLESHERBS"],[55,67,"VEGETABLESHERBS"],[108,114,"VEGETABLESHERBS"],[128,132,"ANIMAL"],[134,145,"FRUITS"],[147,154,"VEGETABLESHERBS"],[162,166,"OTHER"],[179,184,"VEGETABLESHERBS"]]}],["Instead of codfish sometimes pollock or hake are used.\r",{"entities":[[11,18,"SEAFOOD"],[29,36,"SEAFOOD"],[40,44,"SEAFOOD"]]}],["A Bundt cake (/bʌnt/) is a cake that is baked in a Bundt pan, shaping it into a distinctive donut shape.\r",{"entities":[[2,12,"NAMEOFDISH"],[14,20,"OTHER"],[27,31,"STAMPLEFOOD"],[57,60,"OTHER"],[92,97,"SWEETSANDSUGAR"]]}],["The shape is inspired by a traditional European cake known as Gugelhupf, but Bundt cakes are not generally associated with any single recipe.\r",{"entities":[[4,9,"OTHER"],[39,47,"OTHER"],[48,52,"STAMPLEFOOD"],[62,71,"NAMEOFDISH"],[77,88,"NAMEOFDISH"],[134,140,"OTHER"]]}],["The style of mold in North America was popularized in the 1950s and 1960s, after cookware manufacturer Nordic Ware trademarked the name \"Bundt\" and began producing Bundt pans from cast aluminum.\r",{"entities":[[13,17,"OTHER"],[21,26,"OTHER"],[27,34,"OTHER"],[90,102,"OTHER"],[103,109,"OTHER"],[110,114,"OTHER"],[137,142,"OTHER"],[170,174,"OTHER"],[185,193,"OTHER"]]}],["Publicity from Pillsbury saw the cakes gain widespread popularity.\r",{"entities":[[0,9,"OTHER"],[15,24,"OTHER"],[33,38,"STAMPLEFOOD"]]}],["Buridda is an Italian seafood soup or stew originally from Liguria.\r",{"entities":[[0,7,"NAMEOFDISH"],[14,21,"OTHER"],[22,29,"SEAFOOD"],[30,34,"OTHER"],[38,42,"OTHER"],[59,66,"OTHER"]]}],["Some preparations may be slow-cooked, while others are cooked in a relatively short amount of time (9–10 minutes).\r",{"entities":[[5,17,"OTHER"],[94,98,"OTHER"],[105,112,"OTHER"]]}],["It has also been described as a stew, or as similar in texture to a stew.\r",{"entities":[[32,36,"OTHER"],[55,62,"OTHER"],[68,72,"OTHER"]]}],["Butajiru or tonjiru (豚汁, \"pork soup\") is a Japanese soup made with pork and vegetables, flavoured with miso.\r",{"entities":[[0,8,"NAMEOFDISH"],[12,19,"NAMEOFDISH"],[21,23,"OTHER"],[26,35,"NAMEOFDISH"],[44,52,"OTHER"],[53,57,"OTHER"],[68,72,"MEAT"],[77,87,"VEGETABLESHERBS"],[104,108,"OTHER"]]}],["It is a more substantial version of miso soup, with a larger quantity and variety of ingredients.\r",{"entities":[[36,40,"OTHER"],[41,45,"OTHER"],[61,69,"OTHER"],[74,81,"OTHER"],[85,96,"OTHER"]]}],["Butter chicken, traditionally known as murgh makhani (pronounced ), is an Indian dish originating in Delhi.\r",{"entities":[[0,14,"NAMEOFDISH"],[39,52,"NAMEOFDISH"],[54,64,"OTHER"],[74,80,"OTHER"],[81,85,"OTHER"],[101,106,"OTHER"]]}],["It is a type of curry made from chicken with a spiced tomato and butter (makhan) sauce.\r",{"entities":[[16,21,"OTHER"],[32,39,"MEAT"],[54,60,"VEGETABLESHERBS"],[65,71,"ANIMAL"],[73,79,"OTHER"],[81,86,"OTHER"]]}],["Its sauce is known for its rich texture.\r",{"entities":[[4,9,"OTHER"],[32,39,"OTHER"]]}],["It is similar to chicken tikka masala, which uses a tomato paste.\r",{"entities":[[17,37,"NAMEOFDISH"],[52,58,"VEGETABLESHERBS"],[59,64,"OTHER"]]}],["Bún bò Huế (pronounced ) or bún bò (English: /buːn bɔː/) is a Vietnamese rice noodle (bún) dish with sliced beef (bò), chả lụa, and sometimes pork knuckles.\r",{"entities":[[0,10,"NAMEOFDISH"],[12,22,"OTHER"],[28,34,"NAMEOFDISH"],[36,43,"OTHER"],[45,55,"OTHER"],[73,77,"STAMPLEFOOD"],[78,84,"STAMPLEFOOD"],[86,89,"OTHER"],[91,95,"OTHER"],[108,112,"MEAT"],[119,126,"OTHER"],[142,155,"MEAT"]]}],["The dish originates from Huế, a city in central Vietnam associated with the cooking style of the former royal court.\r",{"entities":[[4,8,"OTHER"],[25,28,"OTHER"],[48,55,"OTHER"],[104,115,"OTHER"]]}],["The dish has a mix of spicy, salty, and savory flavors.\r",{"entities":[[4,8,"OTHER"],[22,27,"OTHER"],[29,34,"OTHER"],[40,46,"OTHER"],[47,54,"OTHER"]]}],["The predominant flavor is that of lemongrass.\r",{"entities":[[4,15,"OTHER"],[34,44,"VEGETABLESHERBS"]]}],["Compared to phở or bún riêu, the noodles are thicker and cylindrical.\r",{"entities":[[12,15,"NAMEOFDISH"],[19,27,"NAMEOFDISH"],[33,40,"STAMPLEFOOD"],[45,52,"OTHER"],[57,68,"OTHER"]]}],["Cake is a flour confection made from flour, sugar, and other ingredients and is usually baked.\r",{"entities":[[0,4,"STAMPLEFOOD"],[10,15,"STAMPLEFOOD"],[16,26,"OTHER"],[37,42,"STAMPLEFOOD"],[44,49,"SWEETSANDSUGAR"],[61,72,"OTHER"],[88,93,"OTHER"]]}],["In their oldest forms, cakes were modifications of bread, but cakes now cover a wide range of preparations that can be simple or elaborate and which share features with desserts such as pastries, meringues, custards, and pies.\r",{"entities":[[16,21,"OTHER"],[23,28,"STAMPLEFOOD"],[51,56,"STAMPLEFOOD"],[62,67,"STAMPLEFOOD"],[94,106,"OTHER"],[169,177,"OTHER"],[186,194,"STAMPLEFOOD"],[196,205,"STAMPLEFOOD"],[207,215,"STAMPLEFOOD"],[221,225,"STAMPLEFOOD"]]}],["The most common ingredients include flour, sugar, eggs, fat (such as butter, oil, or margarine), a liquid, and a leavening agent, such as baking soda or baking powder.\r",{"entities":[[16,27,"OTHER"],[36,41,"STAMPLEFOOD"],[43,48,"SWEETSANDSUGAR"],[50,54,"ANIMAL"],[56,59,"ANIMAL"],[138,144,"OTHER"],[145,149,"OTHER"],[153,159,"OTHER"],[160,166,"OTHER"]]}],["Common additional ingredients include dried, candied, or fresh fruit, nuts, cocoa, and extracts such as vanilla, with numerous substitutions for the primary ingredients.\r",{"entities":[[18,29,"OTHER"],[45,52,"SWEETSANDSUGAR"],[63,68,"FRUITS"],[70,74,"NUT"],[76,81,"NUT"],[104,111,"SWEETSANDSUGAR"],[127,140,"OTHER"],[157,168,"OTHER"]]}],["Cakes can also be filled with fruit preserves, nuts, or dessert sauces (like custard, jelly, cooked fruit, whipped cream, or syrups), iced with buttercream or other icings, and decorated with marzipan, piped borders, or candied fruit.\r",{"entities":[[0,5,"STAMPLEFOOD"],[30,35,"FRUITS"],[47,51,"NUT"],[144,155,"ANIMAL"],[165,171,"SWEETSANDSUGAR"],[192,200,"SWEETSANDSUGAR"],[202,215,"SWEETSANDSUGAR"],[220,227,"SWEETSANDSUGAR"],[228,233,"FRUITS"]]}],["Cake is often served as a celebratory dish on ceremonial occasions, such as weddings, anniversaries, and birthdays.\r",{"entities":[[0,4,"STAMPLEFOOD"],[46,56,"OTHER"],[57,66,"OTHER"],[76,84,"OTHER"],[86,99,"OTHER"],[105,114,"OTHER"]]}],["There are countless cake recipes; some are bread-like, some are rich and elaborate, and many are centuries old.\r",{"entities":[[20,24,"STAMPLEFOOD"],[25,32,"OTHER"],[43,53,"STAMPLEFOOD"],[73,82,"OTHER"],[97,106,"OTHER"]]}],["Cake making is no longer a complicated procedure; while at one time considerable labor went into cake making (particularly the whisking of egg foams), baking equipment and directions have been simplified so that even the most amateur of cooks may bake a cake.\r",{"entities":[[0,4,"STAMPLEFOOD"],[39,48,"OTHER"],[81,86,"OTHER"],[97,101,"STAMPLEFOOD"],[127,135,"OTHER"],[139,142,"ANIMAL"],[158,167,"OTHER"],[172,182,"OTHER"],[226,233,"OTHER"],[254,258,"STAMPLEFOOD"]]}],["Caldo galego or simply caldo (in Galician), also known as caldo gallego (in Spanish), meaning literally \"Galician broth\", is a traditional soup dish from Galicia.\r",{"entities":[[0,12,"NAMEOFDISH"],[23,28,"NAMEOFDISH"],[33,41,"OTHER"],[58,71,"NAMEOFDISH"],[76,83,"OTHER"],[105,119,"NAMEOFDISH"],[139,143,"OTHER"],[154,161,"OTHER"]]}],["It is essentially a regional derivative (with added beans and turnip greens) of the very similar caldo verde, the traditional soup dish of neighbouring Portugal.\r",{"entities":[[29,39,"OTHER"],[52,57,"STAMPLEFOOD"],[62,75,"VEGETABLESHERBS"],[97,108,"NAMEOFDISH"],[126,130,"OTHER"],[152,160,"OTHER"]]}],["Ingredients include repolo (cabbage), verzas (collard greens), grelos (rapini), or navizas (sweet turnip greens); potatoes; white beans; and unto (lard).\r",{"entities":[[0,11,"OTHER"],[20,26,"OTHER"],[38,44,"OTHER"],[46,60,"VEGETABLESHERBS"],[63,69,"OTHER"],[71,77,"VEGETABLESHERBS"],[83,90,"OTHER"],[92,111,"VEGETABLESHERBS"],[114,122,"STAMPLEFOOD"],[124,135,"STAMPLEFOOD"],[141,145,"STAMPLEFOOD"]]}],["Additionally it can contain fatty pork, chorizo, ham, or bacon (compango).\r",{"entities":[[34,38,"MEAT"],[40,47,"MEAT"],[49,52,"MEAT"],[57,62,"MEAT"],[64,72,"OTHER"]]}],["It is served hot as a starter, often as part of xantar (lunch), and sometimes dinner.\r",{"entities":[[22,29,"OTHER"],[48,54,"OTHER"],[56,61,"OTHER"],[78,84,"OTHER"]]}],["Traditionally it was usually served in cuncas (earthen bowls).\r",{"entities":[[39,45,"OTHER"],[55,60,"OTHER"]]}],["Caldo tlalpeño is a chicken and vegetable soup in Mexican cuisine which contains chicken meat, and chickpeas, carrots, and green beans, submerged in a chicken broth with garlic and onion, seasoned with epazote, cumin and chipotle chili.\r",{"entities":[[0,14,"NAMEOFDISH"],[20,27,"MEAT"],[32,41,"VEGETABLESHERBS"],[42,46,"OTHER"],[50,57,"OTHER"],[58,65,"OTHER"],[81,93,"MEAT"],[99,108,"STAMPLEFOOD"],[110,117,"VEGETABLESHERBS"],[123,134,"STAMPLEFOOD"],[151,158,"MEAT"],[170,176,"VEGETABLESHERBS"],[181,186,"VEGETABLESHERBS"],[202,209,"VEGETABLESHERBS"],[221,235,"VEGETABLESHERBS"]]}],["It is served with avocado slices and diced cheese, and accompanied with lime.\r",{"entities":[[18,25,"FRUITS"],[43,49,"ANIMAL"],[72,76,"FRUITS"]]}],["Century eggs (Chinese: 皮蛋; pinyin: pídàn; Jyutping: pei4 daan2), also known as Alkalized or Preserved Egg, are a Chinese egg-based culinary dish made by preserving duck, chicken, or quail eggs in a mixture of clay, ash, salt, quicklime, and rice hulls for several weeks to several months, depending on the processing method.\r",{"entities":[[0,12,"NAMEOFDISH"],[14,21,"OTHER"],[23,25,"OTHER"],[27,33,"OTHER"],[35,40,"OTHER"],[42,50,"OTHER"],[52,62,"OTHER"],[79,88,"OTHER"],[92,105,"NAMEOFDISH"],[113,120,"OTHER"],[121,130,"ANIMAL"],[140,144,"OTHER"],[164,168,"MEAT"],[170,177,"MEAT"],[188,192,"ANIMAL"],[209,213,"OTHER"],[215,218,"OTHER"],[220,224,"OTHER"],[226,235,"OTHER"],[241,251,"OTHER"],[264,269,"OTHER"],[281,287,"OTHER"],[317,323,"OTHER"]]}],["Through the process, the yolk becomes a dark green to grey color, with a creamy consistency and strong flavor due to the hydrogen sulfide and ammonia present, while the white becomes a dark brown, translucent jelly with a salty flavor.\r",{"entities":[[12,19,"OTHER"],[25,29,"ANIMAL"],[80,91,"OTHER"],[103,109,"OTHER"],[121,129,"OTHER"],[130,137,"OTHER"],[142,149,"OTHER"],[169,174,"OTHER"],[228,234,"OTHER"]]}],["The transforming agent in the century egg is an alkaline salt, which gradually raises the pH of the egg to around 9–12, during the curing process.\r",{"entities":[[4,16,"OTHER"],[17,22,"OTHER"],[30,41,"NAMEOFDISH"],[48,56,"OTHER"],[57,61,"OTHER"],[90,92,"OTHER"],[100,103,"ANIMAL"],[138,145,"OTHER"]]}],["This chemical process breaks down some of the complex, flavorless proteins and fats, which produces a variety of smaller flavorsome compounds.\r",{"entities":[[14,21,"OTHER"],[46,53,"OTHER"],[55,65,"OTHER"],[132,141,"OTHER"]]}],["Some eggs have patterns near the surface of the egg white which are likened to pine branches.\r",{"entities":[[5,9,"ANIMAL"],[33,40,"OTHER"],[48,51,"ANIMAL"],[79,83,"OTHER"],[84,92,"OTHER"]]}],["These patterned eggs are regarded as having better quality than the normal century eggs and are called Songhua eggs (Chinese: 松花蛋), variously translated as pine flower eggs or pine-patterned eggs.\r",{"entities":[[16,20,"ANIMAL"],[75,87,"NAMEOFDISH"],[103,115,"NAMEOFDISH"],[117,124,"OTHER"],[126,129,"OTHER"],[156,172,"NAMEOFDISH"],[176,195,"NAMEOFDISH"]]}],["Chawanmushi (茶碗蒸し, chawanmushi, literally \"tea cup steam\" or \"steamed in a tea bowl\") is an egg custard dish in Japanese cuisine.\r",{"entities":[[0,11,"NAMEOFDISH"],[13,17,"OTHER"],[19,30,"NAMEOFDISH"],[43,56,"NAMEOFDISH"],[61,84,"NAMEOFDISH"],[92,95,"ANIMAL"],[112,120,"OTHER"],[121,128,"OTHER"]]}],["Unlike many other custards, it is usually eaten as a dish in a meal, as chawanmushi contains savory rather than sweet ingredients.\r",{"entities":[[18,26,"NAMEOFDISH"],[53,57,"OTHER"],[63,67,"OTHER"],[72,83,"NAMEOFDISH"],[112,117,"SWEETSANDSUGAR"],[118,129,"OTHER"]]}],["The custard consists of an egg mixture flavored with soy sauce, dashi, and mirin, with numerous ingredients such as shiitake mushrooms, kamaboko, yuri-ne (lily root), ginkgo and boiled shrimp placed into a tea-cup-like container.\r",{"entities":[[4,11,"NAMEOFDISH"],[27,30,"ANIMAL"],[53,56,"OTHER"],[57,62,"OTHER"],[64,69,"OTHER"],[75,80,"OTHER"],[96,107,"OTHER"],[116,134,"OTHER"],[136,144,"SEAFOOD"],[146,153,"OTHER"],[155,164,"OTHER"],[185,191,"SEAFOOD"],[219,228,"OTHER"]]}],["The recipe for the dish is similar to that of Chinese steamed eggs, but the toppings often differ.\r",{"entities":[[4,10,"OTHER"],[19,23,"OTHER"],[46,66,"NAMEOFDISH"],[76,84,"OTHER"]]}],["Since egg custards cannot be picked up by chopsticks, it is one of the few Japanese dishes that are eaten with a spoon.\r",{"entities":[[6,18,"NAMEOFDISH"],[42,52,"OTHER"],[75,83,"OTHER"],[84,90,"OTHER"],[113,118,"OTHER"]]}],["Chawanmushi can be eaten either hot or cool.\r",{"entities":[[0,11,"NAMEOFDISH"]]}],["When udon is added as an ingredient, it is called odamaki mushi or odamaki udon.\r",{"entities":[[5,9,"NAMEOFDISH"],[25,35,"OTHER"],[50,63,"NAMEOFDISH"],[67,79,"NAMEOFDISH"]]}],["Cheese curds are moist pieces of curdled milk, eaten either alone as a snack, or used in prepared dishes.\r",{"entities":[[0,12,"NAMEOFDISH"],[33,45,"ANIMAL"],[71,76,"OTHER"],[98,104,"OTHER"]]}],["They are most often consumed throughout the northern United States and Canada.\r",{"entities":[[53,59,"OTHER"],[60,66,"OTHER"],[71,77,"OTHER"]]}],["Notably, cheese curds are popular in Quebec, as part of the dish poutine (made of French fries topped with cheese curds and gravy), and in Wisconsin and Minnesota where they can be served breaded and deep fried.\r",{"entities":[[9,21,"NAMEOFDISH"],[37,43,"OTHER"],[60,64,"OTHER"],[82,94,"NAMEOFDISH"],[107,119,"NAMEOFDISH"],[124,129,"OTHER"],[139,148,"OTHER"],[153,162,"OTHER"],[188,195,"STAMPLEFOOD"]]}],["Curds are sometimes referred to as \"squeaky cheese\" or fromage en crottes (literally: \"droppings of cheese\").\r",{"entities":[[0,5,"NAMEOFDISH"],[36,50,"NAMEOFDISH"],[55,73,"NAMEOFDISH"],[86,107,"NAMEOFDISH"]]}],["Cheese soup is a type of soup prepared using cheese as a primary ingredient, along with milk, broth and/or stock to form its basis.\r",{"entities":[[0,11,"NAMEOFDISH"],[25,29,"OTHER"],[45,51,"ANIMAL"],[65,75,"OTHER"],[88,92,"ANIMAL"],[94,99,"OTHER"],[107,112,"OTHER"],[125,130,"OTHER"]]}],["Various additional ingredients are used in its preparation, and various types and styles of cheese soup exist.\r",{"entities":[[19,30,"OTHER"],[47,58,"OTHER"],[92,103,"NAMEOFDISH"]]}],["It is a part of some cuisines in the world, such as American, Colombian, Mexican, Swiss, French, and Tibetan cuisines.\r",{"entities":[[21,29,"OTHER"],[52,60,"OTHER"],[62,71,"OTHER"],[73,80,"OTHER"],[82,87,"OTHER"],[89,95,"OTHER"],[101,108,"OTHER"],[109,117,"OTHER"]]}],["Mass-produced cheese soups may be prepared with the addition of food additives to preserve them and enhance flavor.\r",{"entities":[[14,26,"NAMEOFDISH"],[52,60,"OTHER"],[64,68,"OTHER"],[108,114,"OTHER"]]}],["A list of cheese soups is included in this article.\r",{"entities":[[2,6,"OTHER"],[10,22,"NAMEOFDISH"],[43,50,"OTHER"]]}],["A cheesesteak (also known as a Philadelphia cheesesteak, Philly cheesesteak, cheesesteak sandwich, cheese steak, or steak and cheese) is a sandwich made from thinly sliced pieces of beefsteak and melted cheese in a long hoagie roll.\r",{"entities":[[2,13,"NAMEOFDISH"],[31,55,"NAMEOFDISH"],[57,75,"NAMEOFDISH"],[77,97,"NAMEOFDISH"],[99,111,"NAMEOFDISH"],[116,132,"NAMEOFDISH"],[139,147,"STAMPLEFOOD"],[182,191,"MEAT"],[196,209,"ANIMAL"]]}],["A popular regional fast food, it has its roots in the U.S. city of Philadelphia, Pennsylvania.\r",{"entities":[[19,23,"OTHER"],[24,28,"OTHER"],[67,79,"OTHER"],[81,93,"OTHER"]]}],["Chelow kabab (Persian: چلوکباب čelow-kabāb ) is an Iranian dish consisting of steamed rice (čelow) and one of the many varieties of Iranian kebab.\r",{"entities":[[0,12,"NAMEOFDISH"],[14,21,"OTHER"],[23,30,"OTHER"],[31,42,"NAMEOFDISH"],[51,58,"OTHER"],[59,63,"OTHER"],[78,90,"STAMPLEFOOD"],[92,97,"OTHER"],[132,139,"OTHER"],[140,145,"NAMEOFDISH"]]}],["It is considered the national dish of Iran, and was probably created by the time of the Qajar dynasty.\r",{"entities":[[30,34,"OTHER"],[38,42,"OTHER"],[88,93,"OTHER"],[94,101,"OTHER"]]}],["Chelow kebab is served with accompaniments such as butter, sumac powder, basil, onions, and grilled tomatoes.\r",{"entities":[[0,12,"NAMEOFDISH"],[51,57,"ANIMAL"],[59,71,"OTHER"],[73,78,"VEGETABLESHERBS"],[80,86,"VEGETABLESHERBS"],[100,108,"VEGETABLESHERBS"]]}],["The traditional beverage accompanied with chelow kebab is doogh, an Iranian yogurt-based drink, sometimes made of carbonated water.\r",{"entities":[[16,24,"OTHER"],[42,54,"NAMEOFDISH"],[58,63,"OTHER"],[68,75,"OTHER"],[76,88,"ANIMAL"],[125,130,"OTHER"]]}],["Persian kebab barbequed in Iran\r",{"entities":[[0,7,"OTHER"],[8,13,"NAMEOFDISH"],[27,31,"OTHER"]]}],["In the old bazaar tradition, the rice and accompaniments are served first, immediately followed by the kababs, which are threaded on skewers, as well as a piece of flat bread (typically lavash).\r",{"entities":[[11,17,"OTHER"],[18,27,"OTHER"],[33,37,"STAMPLEFOOD"],[103,109,"NAMEOFDISH"],[133,140,"OTHER"],[164,174,"STAMPLEFOOD"],[186,192,"OTHER"]]}],["A skewer is placed directly on the rice and while holding the kabab down on the rice with the bread, the skewer is quickly pulled out.\r",{"entities":[[2,8,"OTHER"],[35,39,"STAMPLEFOOD"],[62,67,"NAMEOFDISH"],[80,84,"STAMPLEFOOD"],[94,99,"STAMPLEFOOD"],[105,111,"OTHER"]]}],["Chicken Kiev, also known as chicken Kyiv, is a dish made of chicken fillet pounded and rolled around cold butter, then coated with egg and bread crumbs, and either fried or baked.\r",{"entities":[[0,12,"NAMEOFDISH"],[28,40,"NAMEOFDISH"],[60,74,"MEAT"],[106,112,"ANIMAL"],[131,134,"ANIMAL"],[139,151,"STAMPLEFOOD"]]}],["Since fillets are often referred to as suprêmes in professional cookery, the dish is also called \"suprême de volaille à la Kiev\".\r",{"entities":[[39,47,"OTHER"],[51,63,"OTHER"],[64,71,"OTHER"],[98,127,"NAMEOFDISH"]]}],["Stuffed chicken breast is generally known in Russian and Ukrainian cuisines as côtelette de volaille.\r",{"entities":[[0,22,"NAMEOFDISH"],[45,52,"OTHER"],[57,66,"OTHER"],[67,75,"OTHER"],[79,100,"NAMEOFDISH"]]}],["Though it has disputed origins, the dish is particularly popular in the post-Soviet states, as well as in several other countries of the former Eastern Bloc, and in the English-speaking world.\r",{"entities":[[23,30,"OTHER"],[72,83,"OTHER"],[84,90,"OTHER"],[120,129,"OTHER"],[144,151,"OTHER"],[152,156,"OTHER"],[169,185,"OTHER"],[186,191,"OTHER"]]}],["Chicken Marengo is an Italian and French dish consisting of a chicken sautéed in oil with garlic and tomato, garnished with fried eggs and crayfish.\r",{"entities":[[0,15,"NAMEOFDISH"],[22,29,"OTHER"],[34,40,"OTHER"],[41,45,"OTHER"],[62,69,"MEAT"],[90,96,"VEGETABLESHERBS"],[101,107,"VEGETABLESHERBS"],[130,134,"ANIMAL"],[139,147,"SEAFOOD"]]}],["The dish is similar to chicken à la Provençale, but with the addition of egg and crayfish, which are traditional to chicken Marengo but are now often omitted.\r",{"entities":[[4,8,"OTHER"],[23,46,"NAMEOFDISH"],[73,76,"ANIMAL"],[81,89,"SEAFOOD"],[116,131,"NAMEOFDISH"]]}],["The original dish was named to celebrate the Battle of Marengo, a Napoleonic victory of June 1800.\r",{"entities":[[13,17,"OTHER"],[45,62,"OTHER"],[66,76,"OTHER"],[77,84,"OTHER"]]}],["A chicken nugget is a food product consisting of a small piece of deboned chicken meat that is breaded or battered, then deep-fried or baked.\r",{"entities":[[2,16,"NAMEOFDISH"],[22,26,"OTHER"],[27,34,"OTHER"],[74,81,"MEAT"],[82,86,"MEAT"],[95,102,"STAMPLEFOOD"]]}],["Developed in the 1950s by finding a way to make a coating adhere, chicken nuggets have become a very popular fast food restaurant item, and are widely sold frozen for home use.\r",{"entities":[[50,57,"OTHER"],[58,64,"OTHER"],[66,81,"NAMEOFDISH"],[109,113,"OTHER"],[114,118,"OTHER"],[119,129,"OTHER"],[130,134,"OTHER"],[167,171,"OTHER"],[172,175,"OTHER"]]}],["Chicken tikka masala is a dish consisting of roasted marinated chicken chunks (chicken tikka) in a spiced sauce.\r",{"entities":[[0,20,"NAMEOFDISH"],[26,30,"OTHER"],[63,77,"MEAT"],[79,86,"MEAT"],[87,92,"OTHER"],[106,111,"OTHER"]]}],["The sauce is usually creamy and orange-coloured.\r",{"entities":[[4,9,"OTHER"]]}],["The dish was popularised by cooks from India living in Great Britain and is offered at restaurants around the world.\r",{"entities":[[4,8,"OTHER"],[28,33,"OTHER"],[39,44,"OTHER"],[55,60,"OTHER"],[61,68,"OTHER"],[87,98,"OTHER"],[110,115,"OTHER"]]}],["Chitterlings (/ˈtʃɪt(ə)lɪŋz/), sometimes spelled chitlins or chittlins, are the small intestines of domestic animals.\r",{"entities":[[0,12,"NAMEOFDISH"],[14,28,"OTHER"],[49,57,"NAMEOFDISH"],[61,70,"NAMEOFDISH"],[86,96,"OTHER"],[100,108,"OTHER"],[109,116,"OTHER"]]}],["They are usually made from pigs' intestines.\r",{"entities":[[27,31,"MEAT"],[33,43,"OTHER"]]}],["They may also be filled with a forcemeat to make sausage.\r",{"entities":[[31,40,"MEAT"],[49,56,"MEAT"]]}],["Intestine from other animals, such as beef, lamb, goose, and goat is also used for making chitterling.\r",{"entities":[[0,9,"OTHER"],[21,28,"OTHER"],[38,42,"MEAT"],[44,48,"MEAT"],[50,55,"MEAT"],[61,65,"MEAT"],[90,101,"NAMEOFDISH"]]}],["A choco pie is a snack cake consisting of two small round layers of cake with marshmallow filling and a chocolate covering.\r",{"entities":[[2,11,"NAMEOFDISH"],[23,27,"STAMPLEFOOD"],[68,72,"STAMPLEFOOD"],[78,89,"SWEETSANDSUGAR"],[104,113,"SWEETSANDSUGAR"]]}],["The term originated in America but is now also used widely in South Korea, Japan, and its exports, and many other countries as either a brand name or a generic term.\r",{"entities":[[4,8,"OTHER"],[23,30,"OTHER"],[62,67,"OTHER"],[68,73,"OTHER"],[75,80,"OTHER"],[90,97,"OTHER"],[114,123,"OTHER"],[136,141,"OTHER"],[142,146,"OTHER"],[160,164,"OTHER"]]}],["Names for similar confections in other places include chocolate marshmallow pie, Wagon Wheels, the Japanese angel pie, and moon pie.\r",{"entities":[[0,5,"OTHER"],[18,29,"OTHER"],[39,45,"OTHER"],[54,79,"NAMEOFDISH"],[81,93,"NAMEOFDISH"],[99,107,"OTHER"],[108,117,"NAMEOFDISH"],[123,131,"NAMEOFDISH"]]}],["Cock-a-leekie soup is a Scottish soup dish consisting of leeks and peppered chicken stock, often thickened with rice, or sometimes barley.\r",{"entities":[[0,13,"NAMEOFDISH"],[24,32,"OTHER"],[33,37,"OTHER"],[57,62,"VEGETABLESHERBS"],[76,83,"MEAT"],[84,89,"OTHER"],[112,116,"STAMPLEFOOD"],[131,137,"STAMPLEFOOD"]]}],["The original recipe added prunes during cooking, and traditionalists still garnish with a julienne of prunes.\r",{"entities":[[13,19,"OTHER"],[26,32,"FRUITS"],[102,108,"FRUITS"]]}],["While it is called \"Scotland's National Soup\", it probably originated as a chicken and onion soup in France.\r",{"entities":[[20,44,"NAMEOFDISH"],[75,82,"MEAT"],[87,92,"VEGETABLESHERBS"],[93,97,"OTHER"],[101,107,"OTHER"]]}],["By the late 16th century, it had made its way to Scotland, where the onions were replaced with leeks.\r",{"entities":[[17,24,"OTHER"],[49,57,"OTHER"],[69,75,"VEGETABLESHERBS"],[95,100,"VEGETABLESHERBS"]]}],["The first recipe was printed in 1598, though the name \"cock-a-leekie\" did not come into use until the 18th century.\r",{"entities":[[10,16,"OTHER"],[55,68,"NAMEOFDISH"],[107,114,"OTHER"]]}],["Traditionally, it is made with broiler fowl.\r",{"entities":[[31,43,"MEAT"]]}],["These have very little flesh.\r",{"entities":[[23,28,"MEAT"]]}],["Traditionally, the soup will not be loaded with vegetables nor thickeners.\r",{"entities":[[19,23,"OTHER"],[48,58,"VEGETABLESHERBS"],[63,73,"OTHER"]]}],["It would range from a clear stock to a green leek stock, with little flesh.\r",{"entities":[[28,33,"OTHER"],[50,55,"OTHER"],[69,74,"MEAT"]]}],["The rich, chicken, vegetable and thickener versions seen today are produced largely because original cock a leekie is delicate, refreshing and difficult to make delicious.\r",{"entities":[[10,17,"MEAT"],[19,28,"VEGETABLESHERBS"],[101,114,"NAMEOFDISH"],[118,126,"OTHER"]]}],["It is not the appetizing meal suggested by the modern version which is closer to chicken soup or stew.\r",{"entities":[[25,29,"OTHER"],[54,61,"OTHER"],[81,88,"MEAT"],[89,93,"OTHER"],[97,101,"OTHER"]]}],["Cock a leekie soup, like a chicken and leek consommé with a little flesh, and pieces of leek, is a traditional soup course at Burns’ Suppers.\r",{"entities":[[0,18,"NAMEOFDISH"],[27,34,"MEAT"],[39,43,"VEGETABLESHERBS"],[44,52,"OTHER"],[67,72,"MEAT"],[88,92,"VEGETABLESHERBS"],[111,115,"OTHER"],[126,140,"OTHER"]]}],["There are vegetarian versions of this soup.\r",{"entities":[[21,29,"OTHER"],[38,42,"OTHER"]]}],["The vegetarian version has leeks and may include mixed vegetables, chicken flavoured meat substitute and/or prunes.\r",{"entities":[[15,22,"OTHER"],[27,32,"VEGETABLESHERBS"],[55,65,"VEGETABLESHERBS"],[67,74,"MEAT"],[85,89,"MEAT"],[108,114,"FRUITS"]]}],["Colcannon (Irish: cál ceannann, meaning 'white-headed cabbage') is a traditional Irish dish of mashed potatoes with cabbage.\r",{"entities":[[0,9,"NAMEOFDISH"],[11,16,"OTHER"],[18,30,"NAMEOFDISH"],[40,61,"NAMEOFDISH"],[81,86,"OTHER"],[87,91,"OTHER"],[102,110,"STAMPLEFOOD"],[116,123,"VEGETABLESHERBS"]]}],["Coleslaw (from the Dutch term koolsla meaning 'cabbage salad'), also known as cole slaw, or simply as slaw, is a side dish consisting primarily of finely shredded raw cabbage with a salad dressing or condiment, commonly either vinaigrette or mayonnaise.\r",{"entities":[[0,8,"NAMEOFDISH"],[19,24,"OTHER"],[25,29,"OTHER"],[30,37,"NAMEOFDISH"],[46,60,"NAMEOFDISH"],[78,87,"NAMEOFDISH"],[102,106,"NAMEOFDISH"],[167,174,"VEGETABLESHERBS"],[182,187,"VEGETABLESHERBS"],[227,238,"OTHER"],[242,252,"OTHER"]]}],["This dish originated in the Netherlands in the 18th century.\r",{"entities":[[5,9,"OTHER"],[28,39,"OTHER"],[52,59,"OTHER"]]}],["Coleslaw prepared with vinaigrette may benefit from the long lifespan granted by pickling.\r",{"entities":[[0,8,"NAMEOFDISH"],[23,34,"OTHER"],[61,69,"OTHER"]]}],["Coleslaw originated from the Dutch term \"koolsla\", meaning \"cabbage salad\", and has evolved into various forms globally.\r",{"entities":[[0,8,"NAMEOFDISH"],[29,34,"OTHER"],[41,48,"OTHER"],[59,74,"NAMEOFDISH"],[105,110,"OTHER"]]}],["The only consistent ingredient in coleslaw is raw cabbage, while other ingredients and dressings vary widely.\r",{"entities":[[34,42,"NAMEOFDISH"],[50,57,"VEGETABLESHERBS"]]}],["Some popular variations include adding red cabbage, pepper, shredded carrots, onion, grated cheese, pineapple, pears or apple, and using salad dressings like mayonnaise or cream.\r",{"entities":[[13,23,"OTHER"],[39,50,"VEGETABLESHERBS"],[52,58,"VEGETABLESHERBS"],[60,76,"VEGETABLESHERBS"],[78,83,"VEGETABLESHERBS"],[92,98,"ANIMAL"],[100,109,"FRUITS"],[111,116,"FRUITS"],[120,125,"FRUITS"],[137,142,"VEGETABLESHERBS"]]}],["In cooking, a consommé is a type of clear soup made from richly flavoured stock or broth that has been clarified, a process that uses egg whites to remove fat and sediment.\r",{"entities":[[3,10,"OTHER"],[14,22,"OTHER"],[42,46,"OTHER"],[74,79,"OTHER"],[83,88,"OTHER"],[103,112,"OTHER"],[134,144,"ANIMAL"],[163,171,"OTHER"]]}],["Consommé has three English pronunciations: traditionally in the UK, the stress is on the middle syllable; in modern UK English, the stress is on the first; and in the US the stress is on the last.\r",{"entities":[[0,8,"NAMEOFDISH"],[19,26,"OTHER"],[27,41,"OTHER"],[64,66,"OTHER"],[96,104,"OTHER"],[116,118,"OTHER"],[119,126,"OTHER"],[132,138,"OTHER"],[149,154,"OTHER"],[167,169,"OTHER"],[174,180,"OTHER"],[191,195,"OTHER"]]}],["Coq au vin (/ˌkɒk oʊ ˈvæ̃/; French: , \"rooster/cock with wine\") is a French dish of chicken braised with wine, lardons, mushrooms, and optionally garlic.\r",{"entities":[[0,10,"NAMEOFDISH"],[12,26,"OTHER"],[28,34,"OTHER"],[39,61,"NAMEOFDISH"],[69,75,"OTHER"],[76,80,"OTHER"],[84,91,"MEAT"],[105,109,"OTHER"],[111,118,"MEAT"],[120,129,"OTHER"],[146,152,"VEGETABLESHERBS"]]}],["A red Burgundy wine is typically used, though many regions of France make variants using local wines, such as coq au vin jaune (Jura), coq au riesling (Alsace), coq au pourpre or coq au violet (Beaujolais nouveau), and coq au Champagne.\r",{"entities":[[15,19,"OTHER"],[51,58,"OTHER"],[62,68,"OTHER"],[95,100,"OTHER"],[110,126,"NAMEOFDISH"],[128,132,"OTHER"],[135,150,"NAMEOFDISH"],[152,158,"OTHER"],[161,175,"NAMEOFDISH"],[179,192,"NAMEOFDISH"],[194,212,"OTHER"],[219,235,"NAMEOFDISH"]]}],["A cordon bleu or schnitzel cordon bleu is a dish of meat wrapped around cheese (or with cheese filling), then breaded and pan-fried or deep-fried.\r",{"entities":[[2,13,"NAMEOFDISH"],[17,38,"NAMEOFDISH"],[44,48,"OTHER"],[52,56,"MEAT"],[72,78,"ANIMAL"],[88,94,"ANIMAL"],[95,102,"OTHER"],[110,117,"STAMPLEFOOD"]]}],["Veal or pork cordon bleu is made of veal or pork pounded thin and wrapped around a slice of ham and a slice of cheese, breaded, and then pan-fried or baked.\r",{"entities":[[0,4,"MEAT"],[8,12,"MEAT"],[13,24,"NAMEOFDISH"],[36,40,"MEAT"],[44,48,"MEAT"],[92,95,"MEAT"],[111,117,"ANIMAL"],[119,126,"STAMPLEFOOD"]]}],["For chicken cordon bleu, chicken breast is used instead of veal.\r",{"entities":[[4,11,"MEAT"],[12,23,"NAMEOFDISH"],[25,39,"MEAT"],[59,63,"MEAT"]]}],["Ham cordon bleu is ham stuffed with mushrooms and cheese.\r",{"entities":[[0,3,"MEAT"],[4,15,"NAMEOFDISH"],[19,22,"MEAT"],[50,56,"ANIMAL"]]}],["A corn dog (also spelled corndog and also known by several other names) is a sausage (usually a wiener) on a stick that has been coated in a thick layer of cornmeal batter and deep fried.\r",{"entities":[[2,10,"NAMEOFDISH"],[25,32,"NAMEOFDISH"],[77,84,"MEAT"],[96,102,"MEAT"],[156,164,"STAMPLEFOOD"]]}],["It originated in the United States and is commonly found in American cuisine.\r",{"entities":[[21,34,"OTHER"],[60,68,"OTHER"],[69,76,"OTHER"]]}],["Coronation chicken or Poulet Reine Elizabeth is an English dish of boneless chicken traditionally seasoned with parsley, thyme, bay leaf, cumin, turmeric, ginger and peppercorns, mixed with cream or mayonnaise, and dried apricots (or sultanas).\r",{"entities":[[0,18,"NAMEOFDISH"],[22,44,"NAMEOFDISH"],[51,58,"OTHER"],[59,63,"OTHER"],[76,83,"MEAT"],[112,119,"VEGETABLESHERBS"],[121,126,"VEGETABLESHERBS"],[128,136,"VEGETABLESHERBS"],[138,143,"VEGETABLESHERBS"],[145,153,"VEGETABLESHERBS"],[155,161,"VEGETABLESHERBS"],[166,177,"VEGETABLESHERBS"],[221,229,"FRUITS"]]}],["Some modern variations also incorporate cinnamon.\r",{"entities":[[12,22,"OTHER"],[40,48,"OTHER"]]}],["It is served cold and eaten as a salad with rice, peas and pimentos, or used as a filling for sandwiches.\r",{"entities":[[33,38,"VEGETABLESHERBS"],[44,48,"STAMPLEFOOD"],[50,54,"STAMPLEFOOD"],[59,67,"VEGETABLESHERBS"],[94,104,"STAMPLEFOOD"]]}],["It was created by Constance Spry, an English food writer and flower arranger, and Rosemary Hume, a chef, for the coronation of Queen Elizabeth II in 1953.\r",{"entities":[[18,27,"OTHER"],[28,32,"OTHER"],[37,44,"OTHER"],[50,56,"OTHER"],[68,76,"OTHER"],[82,90,"OTHER"],[91,95,"OTHER"],[99,103,"OTHER"],[113,123,"OTHER"],[127,132,"OTHER"],[133,142,"OTHER"]]}],["Country captain is a curried chicken and rice dish, which is popular in the Southern United States.\r",{"entities":[[0,15,"NAMEOFDISH"],[29,36,"MEAT"],[41,45,"STAMPLEFOOD"],[46,50,"OTHER"],[76,84,"OTHER"],[85,91,"OTHER"],[92,98,"OTHER"]]}],["It was introduced to the United States through Charleston, Savannah, New York City, and Philadelphia, but has origins in the Indian subcontinent.\r",{"entities":[[25,31,"OTHER"],[32,38,"OTHER"],[47,57,"OTHER"],[59,67,"OTHER"],[69,72,"OTHER"],[73,77,"OTHER"],[78,82,"OTHER"],[88,100,"OTHER"],[110,117,"OTHER"],[125,131,"OTHER"],[132,144,"OTHER"]]}],["The dish was also included in the U.S. military's Meal, Ready-to-Eat packs from 2000 to 2004, in honor of it being a favorite dish of George S. Patton.\r",{"entities":[[4,8,"OTHER"],[34,38,"OTHER"],[39,47,"OTHER"],[50,54,"OTHER"],[56,68,"OTHER"],[97,102,"OTHER"],[126,130,"OTHER"],[134,150,"OTHER"]]}],["It has also appeared on television shows in both the United States and in the United Kingdom, with chefs Bobby Flay, Atul Kochhar and Cyrus Todiwala all cooking the dish.\r",{"entities":[[24,34,"OTHER"],[35,40,"OTHER"],[53,59,"OTHER"],[60,66,"OTHER"],[78,84,"OTHER"],[85,92,"OTHER"],[99,104,"OTHER"],[105,110,"OTHER"],[111,115,"OTHER"],[117,121,"OTHER"],[122,129,"OTHER"],[134,139,"OTHER"],[140,148,"OTHER"],[165,169,"OTHER"]]}],["Todiwala served his version to Queen Elizabeth II as part of her Diamond Jubilee celebrations.\r",{"entities":[[0,8,"NAMEOFDISH"],[20,27,"OTHER"],[31,36,"OTHER"],[37,46,"OTHER"],[53,57,"OTHER"],[65,72,"OTHER"],[73,80,"OTHER"],[81,93,"OTHER"]]}],["Court-bouillon or court bouillon (in Louisiana, pronounced coo-bee-yon) is a quickly-cooked broth used for poaching other foods, most commonly fish or seafood.\r",{"entities":[[0,14,"NAMEOFDISH"],[18,32,"NAMEOFDISH"],[37,46,"OTHER"],[48,58,"OTHER"],[59,70,"OTHER"],[92,97,"OTHER"],[107,115,"OTHER"],[122,127,"OTHER"],[143,147,"SEAFOOD"],[151,158,"SEAFOOD"]]}],["It is also sometimes used for poaching vegetables, eggs, sweetbreads, cockscombs, and delicate meats.\r",{"entities":[[39,49,"VEGETABLESHERBS"],[51,55,"ANIMAL"],[57,68,"STAMPLEFOOD"],[70,80,"VEGETABLESHERBS"],[95,100,"MEAT"]]}],["It includes seasonings and salt but lacks animal gelatin.\r",{"entities":[[12,22,"OTHER"],[42,56,"ANIMAL"]]}],["A crab cake is a variety of fishcake popular in the United States.\r",{"entities":[[2,11,"NAMEOFDISH"],[28,36,"NAMEOFDISH"],[52,58,"OTHER"],[59,65,"OTHER"]]}],["It is composed of crab meat and various other ingredients, such as bread crumbs, mayonnaise, mustard (typically prepared mustard, but sometimes mustard powder), eggs, and seasonings.\r",{"entities":[[18,27,"SEAFOOD"],[67,79,"STAMPLEFOOD"],[81,91,"OTHER"],[93,100,"OTHER"],[121,128,"OTHER"],[144,158,"OTHER"],[161,165,"ANIMAL"],[171,181,"OTHER"]]}],["It is then sautéed, baked, grilled, deep fried, or broiled.\r",{"entities":[[11,18,"OTHER"],[20,25,"OTHER"],[27,34,"OTHER"],[36,47,"OTHER"],[51,58,"OTHER"]]}],["Crab cakes are traditionally associated with the Chesapeake Bay, in the state of Maryland.\r",{"entities":[[0,10,"NAMEOFDISH"],[49,59,"OTHER"],[60,63,"OTHER"],[72,77,"OTHER"],[81,89,"OTHER"]]}],["Although the earliest use of the term \"crab cake\" is commonly believed to date to Crosby Gaige's 1939 publication New York World's Fair Cook Book in which they are described as \"Baltimore crab cakes,\" earlier usages can be found such as in Thomas J. Murrey's book Cookery with a Chafing Dish published in 1891.\r",{"entities":[[33,37,"OTHER"],[39,48,"NAMEOFDISH"],[82,88,"OTHER"],[89,94,"OTHER"],[114,117,"OTHER"],[118,122,"OTHER"],[123,130,"OTHER"],[131,135,"OTHER"],[136,140,"OTHER"],[141,145,"OTHER"],[177,198,"NAMEOFDISH"],[209,215,"OTHER"],[240,246,"OTHER"],[250,258,"OTHER"],[259,263,"OTHER"],[264,271,"OTHER"],[279,286,"OTHER"],[287,291,"OTHER"]]}],["Crab cakes are particularly popular along the coast of the Mid-Atlantic where the crabbing industry thrives.\r",{"entities":[[0,10,"NAMEOFDISH"],[46,51,"OTHER"],[82,90,"SEAFOOD"],[91,99,"OTHER"]]}],["They can also be commonly found in New England, the South Atlantic states, the Gulf Coast, the Pacific Northwest, and the Northern California coast.\r",{"entities":[[35,38,"OTHER"],[39,46,"OTHER"],[52,57,"OTHER"],[58,66,"OTHER"],[67,73,"OTHER"],[79,83,"OTHER"],[84,89,"OTHER"],[95,102,"OTHER"],[103,112,"OTHER"],[122,130,"OTHER"],[131,141,"OTHER"],[142,147,"OTHER"]]}],["While meat from any species of crab may be used, the blue crab, whose native habitat includes the Chesapeake Bay, is the traditional choice and generally considered to be the best tasting.\r",{"entities":[[6,10,"MEAT"],[31,35,"SEAFOOD"],[53,62,"SEAFOOD"],[77,84,"OTHER"],[98,108,"OTHER"],[109,112,"OTHER"],[133,139,"OTHER"],[180,187,"OTHER"]]}],["In the Pacific Northwest and northern California, the Dungeness crab is a popular ingredient for crab cakes, and the cakes are prepared at many restaurants throughout the region.\r",{"entities":[[7,14,"OTHER"],[15,24,"OTHER"],[38,48,"OTHER"],[54,68,"SEAFOOD"],[82,92,"OTHER"],[97,107,"NAMEOFDISH"],[117,122,"STAMPLEFOOD"],[144,155,"OTHER"],[171,177,"OTHER"]]}],["A crêpe or crepe (/kreɪp/ or /krɛp/, French: , Quebec French: ) is a very thin type of pancake.\r",{"entities":[[2,7,"STAMPLEFOOD"],[11,16,"STAMPLEFOOD"],[18,25,"OTHER"],[29,35,"OTHER"],[37,43,"OTHER"],[47,53,"OTHER"],[54,60,"OTHER"],[79,83,"OTHER"],[87,94,"STAMPLEFOOD"]]}],["Crêpes are usually one of two varieties: sweet crêpes (crêpes sucrées) or savoury galettes (crêpes salées).\r",{"entities":[[0,6,"NAMEOFDISH"],[41,53,"STAMPLEFOOD"],[55,69,"OTHER"],[74,90,"STAMPLEFOOD"],[92,105,"OTHER"]]}],["They are often served with a wide variety of fillings such as cheese, fruit, vegetables, meats, and a variety of spreads.\r",{"entities":[[45,53,"OTHER"],[62,68,"ANIMAL"],[70,75,"FRUITS"],[77,87,"VEGETABLESHERBS"],[89,94,"MEAT"],[113,120,"OTHER"]]}],["Crêpes can also be flambéed, such as in crêpes Suzette.\r",{"entities":[[0,6,"NAMEOFDISH"],[40,54,"NAMEOFDISH"]]}],["A cupcake (AmE), fairy cake (BrE), or bun (IrE) is a small cake designed to serve one person, which may be baked in a small thin paper or aluminum cup.\r",{"entities":[[2,9,"NAMEOFDISH"],[11,14,"OTHER"],[17,27,"NAMEOFDISH"],[29,32,"OTHER"],[38,41,"NAMEOFDISH"],[43,46,"OTHER"],[59,63,"STAMPLEFOOD"],[86,92,"OTHER"],[129,134,"OTHER"],[138,150,"OTHER"]]}],["As with larger cakes, frosting and other cake decorations such as fruit and candy may be applied.\r",{"entities":[[15,20,"STAMPLEFOOD"],[41,45,"STAMPLEFOOD"],[66,71,"FRUITS"],[76,81,"SWEETSANDSUGAR"]]}],["Currywurst (German: ) is a fast food dish of German origin consisting of steamed, fried sausage, usually pork (German: Bratwurst), typically cut into bite-sized chunks and seasoned with curry ketchup, a sauce based on spiced ketchup or tomato paste topped with curry powder, or a ready-made ketchup seasoned with curry and other spices.\r",{"entities":[[0,10,"NAMEOFDISH"],[12,18,"OTHER"],[37,41,"OTHER"],[45,51,"OTHER"],[52,58,"OTHER"],[88,95,"MEAT"],[105,109,"MEAT"],[119,128,"MEAT"],[161,167,"OTHER"],[192,199,"OTHER"],[225,232,"OTHER"],[236,242,"VEGETABLESHERBS"],[267,273,"OTHER"],[291,298,"OTHER"],[313,318,"OTHER"],[329,335,"OTHER"]]}],["The dish is often served with french fries.\r",{"entities":[[4,8,"OTHER"],[30,42,"NAMEOFDISH"]]}],["Custard is a variety of culinary preparations based on sweetened milk, cheese, or cream cooked with egg or egg yolk to thicken it, and sometimes also flour, corn starch, or gelatin.\r",{"entities":[[0,7,"NAMEOFDISH"],[24,32,"OTHER"],[65,69,"ANIMAL"],[71,77,"ANIMAL"],[82,87,"ANIMAL"],[100,103,"ANIMAL"],[107,115,"ANIMAL"],[150,155,"STAMPLEFOOD"],[157,168,"STAMPLEFOOD"],[173,180,"STAMPLEFOOD"]]}],["Depending on the recipe, custard may vary in consistency from a thin pouring sauce (crème anglaise) to the thick pastry cream (crème pâtissière) used to fill éclairs.\r",{"entities":[[17,23,"OTHER"],[25,32,"NAMEOFDISH"],[77,82,"OTHER"],[84,98,"OTHER"],[113,119,"SWEETSANDSUGAR"],[127,143,"NAMEOFDISH"]]}],["The most common custards are used in custard desserts or dessert sauces and typically include sugar and vanilla; however, savory custards are also found, e.g., in quiche.\r",{"entities":[[16,24,"ANIMAL"],[37,44,"ANIMAL"],[45,53,"OTHER"],[57,64,"OTHER"],[65,71,"OTHER"],[94,99,"SWEETSANDSUGAR"],[104,111,"SWEETSANDSUGAR"],[129,137,"NAMEOFDISH"],[163,169,"OTHER"]]}],["Czernina (Polish pronunciation: , from czarny – \"black\"; also spelled czarnina or czarna polewka – \"black soup\") is a Polish soup traditionally made of duck blood and clear poultry broth.\r",{"entities":[[0,8,"NAMEOFDISH"],[10,16,"OTHER"],[17,30,"OTHER"],[39,45,"OTHER"],[70,78,"NAMEOFDISH"],[82,96,"NAMEOFDISH"],[118,124,"OTHER"],[125,129,"OTHER"],[152,156,"MEAT"],[173,180,"MEAT"],[181,186,"OTHER"]]}],["Rabbit or pig blood can also be used as alternatives.\r",{"entities":[[0,6,"MEAT"],[10,13,"MEAT"],[40,52,"OTHER"]]}],["In English it can be called \"duck blood soup\".\r",{"entities":[[3,10,"OTHER"],[29,44,"NAMEOFDISH"]]}],["Dashi (出汁, だし) is a family of stocks used in Japanese cuisine.\r",{"entities":[[0,5,"NAMEOFDISH"],[7,13,"OTHER"],[30,36,"OTHER"],[45,53,"OTHER"],[54,61,"OTHER"]]}],["Dashi forms the base for miso soup, clear broth soup, noodle broth soup, and many simmering liquids to accentuate the savory flavor known as umami.\r",{"entities":[[0,5,"NAMEOFDISH"],[16,20,"OTHER"],[25,29,"OTHER"],[30,34,"OTHER"],[48,52,"OTHER"],[54,60,"STAMPLEFOOD"],[67,71,"OTHER"],[92,99,"OTHER"],[118,124,"OTHER"],[141,146,"NAMEOFDISH"]]}],["Dashi is also mixed into the flour base of some grilled foods like okonomiyaki and takoyaki.\r",{"entities":[[0,5,"NAMEOFDISH"],[29,34,"STAMPLEFOOD"],[56,61,"OTHER"],[67,78,"NAMEOFDISH"],[83,91,"NAMEOFDISH"]]}],["Daube is a French slow-cooked stew, usually of beef, but other meat is sometimes used.\r",{"entities":[[0,5,"NAMEOFDISH"],[11,17,"OTHER"],[30,34,"OTHER"],[47,51,"MEAT"],[63,67,"MEAT"]]}],["The best-known is the bœuf en daube à la provençale, a provençal stew made with cheaper cuts of beef braised in wine, with vegetables, garlic and herbs, and traditionally cooked in a daubière – a braising pot.\r",{"entities":[[22,51,"NAMEOFDISH"],[55,64,"OTHER"],[65,69,"OTHER"],[88,92,"OTHER"],[96,100,"MEAT"],[112,116,"OTHER"],[123,133,"VEGETABLESHERBS"],[135,141,"VEGETABLESHERBS"],[146,151,"VEGETABLESHERBS"],[183,191,"OTHER"],[205,208,"OTHER"]]}],["A deep-fried Mars bar (also known as a battered Mars bar) is a Mars-brand chocolate bar covered in batter then deep fried in oil.\r",{"entities":[[2,21,"NAMEOFDISH"],[39,56,"NAMEOFDISH"],[63,73,"OTHER"],[74,83,"SWEETSANDSUGAR"],[99,105,"SWEETSANDSUGAR"],[125,128,"OTHER"]]}],["The dish originated at a chip shop in Scotland as a novelty item.\r",{"entities":[[4,8,"OTHER"],[30,34,"OTHER"],[38,49,"OTHER"],[60,64,"OTHER"]]}],["Since various mass media began reporting on the practice in the mid-1990s – often as a critical commentary on how unhealthy the Scottish diet was – the popularity of the dish has spread.\r",{"entities":[[14,18,"OTHER"],[19,24,"OTHER"],[48,56,"OTHER"],[96,106,"OTHER"],[128,136,"OTHER"],[152,162,"OTHER"],[170,174,"OTHER"]]}],["Deviled eggs, also known as stuffed eggs, Russian eggs, curried eggs or dressed eggs, are hard-boiled eggs that have been peeled, cut in half, and filled with the yolk, mixed with other ingredients such as mayonnaise and mustard.\r",{"entities":[[0,12,"NAMEOFDISH"],[28,40,"NAMEOFDISH"],[42,54,"NAMEOFDISH"],[56,68,"NAMEOFDISH"],[72,84,"NAMEOFDISH"],[90,106,"ANIMAL"],[163,167,"ANIMAL"],[186,197,"OTHER"],[206,216,"OTHER"],[221,228,"OTHER"]]}],["They are generally served cold as a side dish, appetizer or a main course during gatherings or parties.\r",{"entities":[[41,45,"OTHER"],[47,56,"OTHER"],[67,73,"OTHER"],[81,91,"OTHER"],[95,102,"OTHER"]]}],["The dish's origin can be seen in recipes for boiled, seasoned eggs as far back as ancient Rome, where they were traditionally served as a first course.\r",{"entities":[[11,17,"OTHER"],[33,40,"OTHER"],[62,66,"ANIMAL"],[90,94,"OTHER"],[144,150,"OTHER"]]}],["The dish is popular in Europe, North America and Australia.\r",{"entities":[[4,8,"OTHER"],[23,29,"OTHER"],[31,36,"OTHER"],[37,44,"OTHER"],[49,58,"OTHER"]]}],["Doner kebab (UK: /ˈdɒnər kɪˈbæb/, US: /ˈdoʊnər kɪˈbɑːb/; Turkish: döner or döner kebap, pronounced ), also spelled as döner kebab, is a dish of Turkish origin made of meat cooked on a vertical rotisserie.\r",{"entities":[[0,11,"NAMEOFDISH"],[13,15,"OTHER"],[17,32,"OTHER"],[34,36,"OTHER"],[38,55,"OTHER"],[57,64,"OTHER"],[66,71,"NAMEOFDISH"],[75,86,"NAMEOFDISH"],[118,129,"NAMEOFDISH"],[136,140,"OTHER"],[144,151,"OTHER"],[152,158,"OTHER"],[167,171,"MEAT"],[193,203,"OTHER"]]}],["Seasoned meat stacked in the shape of an inverted cone is turned slowly on the rotisserie, next to a vertical cooking element.\r",{"entities":[[9,13,"MEAT"],[50,54,"OTHER"],[79,89,"OTHER"],[118,125,"OTHER"]]}],["The operator uses a knife to slice thin shavings from the outer layer of the meat as it cooks.\r",{"entities":[[4,12,"OTHER"],[20,25,"OTHER"],[40,48,"OTHER"],[64,69,"OTHER"],[77,81,"MEAT"]]}],["The vertical rotisserie was invented in the 19th-century Ottoman Empire, and dishes such as the Arab shawarma, Greek gyros, Canadian donair, and Mexican al pastor are derived from this.\r",{"entities":[[13,23,"OTHER"],[57,64,"OTHER"],[65,71,"OTHER"],[96,100,"OTHER"],[101,109,"NAMEOFDISH"],[111,116,"OTHER"],[117,122,"NAMEOFDISH"],[124,132,"OTHER"],[133,139,"NAMEOFDISH"],[145,152,"OTHER"],[153,162,"NAMEOFDISH"]]}],["The modern sandwich variant of döner kebab originated and was popularized in 1970s West Berlin by Turkish immigrants.\r",{"entities":[[11,19,"NAMEOFDISH"],[31,42,"NAMEOFDISH"],[83,87,"OTHER"],[88,94,"OTHER"],[98,105,"OTHER"],[106,116,"OTHER"]]}],["This was recognized by the Berlin-based Association of Turkish Doner Manufacturers in Europe in 2011.\r",{"entities":[[40,51,"OTHER"],[55,62,"OTHER"],[63,68,"NAMEOFDISH"],[69,82,"OTHER"]]}],["The sliced meat of a doner kebab may be served on a plate with various accompaniments, stuffed into a pita or other type of bread as a sandwich, or wrapped in a thin flatbread such as lavash or filo, known as a dürüm (literally meaning roll or wrap in Turkish).\r",{"entities":[[11,15,"MEAT"],[21,32,"NAMEOFDISH"],[102,106,"STAMPLEFOOD"],[124,129,"STAMPLEFOOD"],[135,143,"STAMPLEFOOD"],[166,175,"STAMPLEFOOD"],[184,190,"STAMPLEFOOD"],[194,198,"STAMPLEFOOD"],[211,216,"STAMPLEFOOD"],[236,240,"OTHER"],[244,248,"OTHER"],[252,259,"OTHER"]]}],["Kadir Nurman in the early 1970s introduced the sandwich or wrap form, which has become popular around the world as a fast food dish sold by kebab shops, and is often called simply a \"kebab\".\r",{"entities":[[0,5,"OTHER"],[6,12,"OTHER"],[47,55,"STAMPLEFOOD"],[64,68,"OTHER"],[106,111,"OTHER"],[127,131,"OTHER"],[140,145,"NAMEOFDISH"],[146,151,"OTHER"],[183,188,"NAMEOFDISH"]]}],["The sandwich generally contains salad or vegetables, which may include tomato, lettuce, cabbage, onion with sumac, fresh or pickled cucumber, or chili, and various types of sauces.\r",{"entities":[[4,12,"STAMPLEFOOD"],[41,51,"VEGETABLESHERBS"],[71,77,"VEGETABLESHERBS"],[79,86,"VEGETABLESHERBS"],[88,95,"VEGETABLESHERBS"],[97,102,"VEGETABLESHERBS"],[132,140,"VEGETABLESHERBS"],[145,150,"VEGETABLESHERBS"],[164,169,"OTHER"],[173,179,"OTHER"]]}],["Dressed herring, colloquially known as herring under a fur coat or furry herring (Russian: \"сельдь под шубой\", tr.\r",{"entities":[[0,15,"NAMEOFDISH"],[39,63,"NAMEOFDISH"],[67,80,"NAMEOFDISH"],[82,89,"OTHER"],[92,108,"OTHER"]]}],["\"sel'd pod shuboy\" or \"селёдка под шубой\", \"selyodka pod shuboy\"), is a layered salad composed of diced pickled herring covered with layers of grated boiled eggs, vegetables (potatoes, carrots, beetroots), chopped onions, and mayonnaise.\r",{"entities":[[1,17,"OTHER"],[23,41,"OTHER"],[43,64,"OTHER"],[80,85,"VEGETABLESHERBS"],[112,119,"SEAFOOD"],[150,161,"ANIMAL"],[163,173,"VEGETABLESHERBS"],[175,183,"VEGETABLESHERBS"],[185,192,"VEGETABLESHERBS"],[194,203,"VEGETABLESHERBS"],[214,220,"VEGETABLESHERBS"],[226,236,"OTHER"]]}],["Some variations of this dish include a layer of fresh grated apple while some do not.\r",{"entities":[[5,15,"OTHER"],[24,28,"OTHER"],[61,66,"FRUITS"]]}],["A final layer of grated boiled beetroot covered with mayonnaise is what gives the salad its characteristic rich purple color.\r",{"entities":[[8,13,"OTHER"],[31,39,"VEGETABLESHERBS"],[53,63,"OTHER"],[82,87,"VEGETABLESHERBS"],[119,124,"OTHER"]]}],["Dressed herring salad is often decorated with grated boiled eggs (whites, yolks, or both).\r",{"entities":[[0,21,"NAMEOFDISH"],[53,64,"ANIMAL"],[74,79,"ANIMAL"]]}],["Dressed herring salad is popular in Russia, Belarus (Belarusian: Селядзец пад футрам, romanized: Sieliadziec pad futram) and other countries such as Lithuania and Latvia, (Lithuanian: Silkė pataluose, Latvian: Siļķe kažokā).\r",{"entities":[[0,21,"NAMEOFDISH"],[36,42,"OTHER"],[44,51,"OTHER"],[53,63,"OTHER"],[65,84,"OTHER"],[86,95,"OTHER"],[97,119,"NAMEOFDISH"],[131,140,"OTHER"],[149,158,"OTHER"],[163,169,"OTHER"],[172,182,"OTHER"],[184,199,"NAMEOFDISH"],[201,208,"OTHER"],[210,222,"NAMEOFDISH"]]}],["It is especially popular for holidays, and is commonly served as a \"zakuska\" at New Year (Novy God) and Christmas celebrations in Belarus, Ukraine, Russia and Kazakhstan.\r",{"entities":[[29,37,"OTHER"],[68,75,"NAMEOFDISH"],[80,88,"OTHER"],[90,98,"OTHER"],[104,113,"OTHER"],[114,126,"OTHER"],[130,137,"OTHER"],[139,146,"OTHER"],[148,154,"OTHER"],[159,169,"OTHER"]]}],["Drob, fully named Drob de Miel (Lamb Drob) or Drob de Paște (Easter Drob), is a traditional Romanian dish of lamb offals (liver, lungs, spleen, heart, kidney), green onions, herbs (dill, parsley, garlic, lovage), eggs (boiled or fresh), and bread soaked in water or milk.\r",{"entities":[[0,4,"NAMEOFDISH"],[18,30,"NAMEOFDISH"],[32,41,"NAMEOFDISH"],[46,59,"NAMEOFDISH"],[61,72,"NAMEOFDISH"],[92,100,"OTHER"],[101,105,"OTHER"],[109,113,"MEAT"],[122,127,"MEAT"],[129,134,"MEAT"],[136,142,"MEAT"],[144,149,"MEAT"],[151,157,"MEAT"],[160,172,"VEGETABLESHERBS"],[174,179,"VEGETABLESHERBS"],[181,185,"VEGETABLESHERBS"],[187,194,"VEGETABLESHERBS"],[196,202,"VEGETABLESHERBS"],[204,210,"VEGETABLESHERBS"],[213,217,"ANIMAL"],[241,246,"STAMPLEFOOD"]]}],["The boiled offals are chopped and mixed with all the other ingredients and seasoned with salt and pepper.\r",{"entities":[[11,17,"OTHER"],[59,70,"OTHER"],[89,93,"OTHER"],[98,104,"OTHER"]]}],["The caul of the lamb is stretched over a loaf pan and filled with the mixture.\r",{"entities":[[4,8,"OTHER"],[16,20,"MEAT"],[46,49,"OTHER"],[70,77,"OTHER"]]}],["Lamb drob is one of the most popular traditional dishes, so there are a number of variations of the recipe.\r",{"entities":[[0,9,"NAMEOFDISH"],[49,55,"OTHER"],[82,92,"OTHER"],[100,106,"OTHER"]]}],["One of these is the use of a sheet of dough instead of the caul.\r",{"entities":[[20,23,"OTHER"],[29,34,"OTHER"],[38,43,"STAMPLEFOOD"],[59,63,"OTHER"]]}],["Usually, boiled eggs are placed in the middle of the loaf.\r",{"entities":[[9,20,"ANIMAL"],[39,45,"OTHER"],[53,57,"STAMPLEFOOD"]]}],["In the world there are a few dishes similar to lamb drob, such as haggis, or faggots.\r",{"entities":[[7,12,"OTHER"],[29,35,"OTHER"],[47,56,"NAMEOFDISH"],[66,72,"NAMEOFDISH"],[77,84,"NAMEOFDISH"]]}],["However, while haggis uses mutton or lamb it is boiled in the stomach of the sheep, while faggots, which do use the caul, are made from pork offal.\r",{"entities":[[15,21,"NAMEOFDISH"],[27,33,"MEAT"],[37,41,"MEAT"],[77,82,"MEAT"],[90,97,"NAMEOFDISH"],[136,140,"MEAT"]]}],["Drunken shrimp (simplified Chinese: 醉虾; traditional Chinese: 醉蝦; pinyin: zuìxiā), also known as drunken prawns, is a popular dish in parts of China based on freshwater shrimp that are sometimes eaten cooked or raw.\r",{"entities":[[0,14,"NAMEOFDISH"],[16,26,"OTHER"],[27,34,"OTHER"],[36,38,"OTHER"],[40,51,"OTHER"],[52,59,"OTHER"],[61,63,"OTHER"],[65,71,"OTHER"],[73,79,"OTHER"],[96,110,"NAMEOFDISH"],[125,129,"OTHER"],[142,147,"OTHER"],[168,174,"SEAFOOD"]]}],["The shrimp are immersed in liquor to make consumption easier, thus the name \"drunken\".\r",{"entities":[[4,10,"SEAFOOD"],[27,33,"OTHER"],[42,53,"OTHER"],[71,75,"OTHER"]]}],["Different parts of China have different recipes for the dish.\r",{"entities":[[10,15,"OTHER"],[19,24,"OTHER"],[40,47,"OTHER"],[56,60,"OTHER"]]}],["For example, the shrimp are sometimes soaked in alcohol and then cooked in boiling water rather than served live, and in other recipes cooked shrimp are marinated in alcohol after they are boiled.\r",{"entities":[[4,11,"OTHER"],[17,23,"SEAFOOD"],[48,55,"OTHER"],[75,82,"OTHER"],[83,88,"OTHER"],[108,112,"OTHER"],[127,134,"OTHER"],[142,148,"SEAFOOD"]]}],["Another version is based on shrimp that are submerged in a bowl of rice wine.\r",{"entities":[[8,15,"OTHER"],[28,34,"SEAFOOD"],[67,71,"STAMPLEFOOD"]]}],["The rice wine forces the shrimp to expel their wastes; the shrimp are then eaten, generally after their movement has ceased.\r",{"entities":[[4,8,"STAMPLEFOOD"],[25,31,"SEAFOOD"],[47,53,"OTHER"],[59,65,"SEAFOOD"],[104,112,"OTHER"]]}],["Half-cooked drunken shrimp\r",{"entities":[[12,26,"NAMEOFDISH"]]}],["Consuming uncooked freshwater shrimps may be a serious health hazard due to the risk of paragonimiasis.\r",{"entities":[[0,9,"OTHER"],[19,37,"SEAFOOD"],[55,61,"OTHER"],[62,68,"OTHER"],[80,84,"OTHER"],[88,102,"OTHER"]]}],["Egg salad is a dish consisting of chopped hard-boiled or scrambled eggs, mustard, and mayonnaise, and vegetables often including other ingredients such as celery.\r",{"entities":[[0,9,"NAMEOFDISH"],[57,71,"ANIMAL"],[73,80,"OTHER"],[86,96,"OTHER"],[102,112,"VEGETABLESHERBS"],[155,161,"VEGETABLESHERBS"]]}],["It is made mixed with seasonings in the form of herbs, spices and other ingredients, bound with mayonnaise.\r",{"entities":[[22,32,"OTHER"],[48,53,"VEGETABLESHERBS"],[55,61,"OTHER"],[72,83,"OTHER"],[96,106,"OTHER"]]}],["It is similar to chicken salad, ham salad, macaroni salad, tuna salad, lobster salad, and crab salad.\r",{"entities":[[17,24,"MEAT"],[25,30,"VEGETABLESHERBS"],[32,35,"MEAT"],[36,41,"VEGETABLESHERBS"],[43,51,"STAMPLEFOOD"],[52,57,"VEGETABLESHERBS"],[59,63,"SEAFOOD"],[64,69,"VEGETABLESHERBS"],[71,78,"SEAFOOD"],[79,84,"VEGETABLESHERBS"],[90,94,"SEAFOOD"],[95,100,"VEGETABLESHERBS"]]}],["A typical egg salad is made of chopped hard-boiled eggs, mayonnaise, mustard, minced celery and onion, salt, black pepper and paprika.\r",{"entities":[[10,19,"NAMEOFDISH"],[39,55,"ANIMAL"],[57,67,"OTHER"],[69,76,"OTHER"],[85,91,"VEGETABLESHERBS"],[96,101,"VEGETABLESHERBS"],[103,107,"OTHER"],[109,121,"OTHER"],[126,133,"VEGETABLESHERBS"]]}],["A common use is as a filling for egg sandwiches.\r",{"entities":[[21,28,"OTHER"],[33,36,"ANIMAL"],[37,47,"STAMPLEFOOD"]]}],["It is also often used as a topping for a green salad.\r",{"entities":[[27,34,"OTHER"],[41,52,"VEGETABLESHERBS"]]}],["Eggs Benedict is a common American breakfast or brunch dish, consisting of two halves of an English muffin, each topped with Canadian bacon, a poached egg, and hollandaise sauce.\r",{"entities":[[0,13,"NAMEOFDISH"],[26,34,"OTHER"],[35,44,"OTHER"],[48,54,"OTHER"],[55,59,"OTHER"],[92,99,"OTHER"],[100,106,"NAMEOFDISH"],[125,133,"OTHER"],[134,139,"MEAT"],[143,150,"OTHER"],[151,154,"ANIMAL"],[160,171,"OTHER"],[172,177,"OTHER"]]}],["It was popularized in New York City.\r",{"entities":[[22,25,"OTHER"],[26,30,"OTHER"],[31,35,"OTHER"]]}],["Eggs Sardou is a Louisiana Creole cuisine dish made with poached eggs, artichoke bottoms, creamed spinach and Hollandaise sauce.\r",{"entities":[[0,11,"NAMEOFDISH"],[17,26,"OTHER"],[27,33,"OTHER"],[34,41,"OTHER"],[42,46,"OTHER"],[65,69,"ANIMAL"],[71,80,"VEGETABLESHERBS"],[81,88,"OTHER"],[90,97,"OTHER"],[98,105,"VEGETABLESHERBS"],[110,121,"OTHER"],[122,127,"OTHER"]]}],["It is on the menu of many Creole restaurants in New Orleans, including Antoine's, where eggs Sardou was invented, and at Brennan's.\r",{"entities":[[13,17,"OTHER"],[26,32,"OTHER"],[33,44,"OTHER"],[48,51,"OTHER"],[52,59,"OTHER"],[71,78,"OTHER"],[88,99,"NAMEOFDISH"],[121,130,"OTHER"]]}],["Eggs Sardou is named for Victorien Sardou, a famous French dramatist of the 19th century, who was a guest in New Orleans when the dish was invented.\r",{"entities":[[0,11,"NAMEOFDISH"],[25,34,"OTHER"],[35,41,"OTHER"],[52,58,"OTHER"],[59,68,"OTHER"],[81,88,"OTHER"],[100,105,"OTHER"],[109,112,"OTHER"],[113,120,"OTHER"],[130,134,"OTHER"]]}],["Eiernockerl (German for \"egg dumplings\") is a simple and popular Austrian dish of the Viennese cuisine.\r",{"entities":[[0,11,"NAMEOFDISH"],[13,19,"OTHER"],[25,38,"NAMEOFDISH"],[65,73,"OTHER"],[74,78,"OTHER"],[86,94,"OTHER"],[95,102,"OTHER"]]}],["Faggots are meatballs made from minced off-cuts and offal (especially pork, and traditionally pig's heart, liver, and fatty belly meat or bacon) mixed with herbs and sometimes bread crumbs.\r",{"entities":[[0,7,"NAMEOFDISH"],[12,21,"MEAT"],[70,74,"MEAT"],[94,105,"MEAT"],[107,112,"MEAT"],[118,134,"MEAT"],[138,143,"MEAT"],[156,161,"VEGETABLESHERBS"],[176,188,"STAMPLEFOOD"]]}],["It is a traditional dish in the United Kingdom, especially South and Mid Wales and the English Midlands.\r",{"entities":[[20,24,"OTHER"],[32,38,"OTHER"],[39,46,"OTHER"],[59,64,"OTHER"],[69,72,"OTHER"],[73,78,"OTHER"],[87,94,"OTHER"],[95,103,"OTHER"]]}],["Faggots originated as a traditional cheap food consumed by ordinary country people in Western England, particularly west Wiltshire and the West Midlands.\r",{"entities":[[0,7,"NAMEOFDISH"],[42,46,"OTHER"],[68,75,"OTHER"],[76,82,"OTHER"],[86,93,"OTHER"],[94,101,"OTHER"],[116,120,"OTHER"],[121,130,"OTHER"],[139,143,"OTHER"],[144,152,"OTHER"]]}],["Their popularity spread from there, especially to South Wales in the mid-nineteenth century, when many agricultural workers left the land to work in the rapidly expanding industry and mines of that area.\r",{"entities":[[6,16,"OTHER"],[50,55,"OTHER"],[56,61,"OTHER"],[84,91,"OTHER"],[116,123,"OTHER"],[171,179,"OTHER"],[184,189,"OTHER"],[198,202,"OTHER"]]}],["Faggots are also known as \"ducks\" in Yorkshire, Lincolnshire, and Lancashire, often as \"savoury ducks\".\r",{"entities":[[0,7,"NAMEOFDISH"],[27,32,"ANIMAL"],[37,46,"OTHER"],[48,60,"OTHER"],[66,76,"OTHER"],[87,102,"NAMEOFDISH"]]}],["The first use of the term in print was in the Manchester Courier and Lancashire General Advertiser of Saturday 3 June 1843, a news report of a gluttonous man who ate twelve of them.\r",{"entities":[[10,13,"OTHER"],[21,25,"OTHER"],[29,34,"OTHER"],[46,56,"OTHER"],[57,64,"OTHER"],[69,79,"OTHER"],[80,87,"OTHER"],[88,98,"OTHER"],[102,110,"OTHER"],[131,137,"OTHER"],[154,157,"OTHER"]]}],["Fairy bread is sliced white bread spread with butter or margarine and covered with \"Hundreds and Thousands\", often served at children's parties in Australia and New Zealand.\r",{"entities":[[0,11,"NAMEOFDISH"],[22,33,"STAMPLEFOOD"],[46,52,"ANIMAL"],[83,107,"SWEETSANDSUGAR"],[125,133,"OTHER"],[136,143,"OTHER"],[147,156,"OTHER"],[161,164,"OTHER"],[165,172,"OTHER"]]}],["It is typically cut into triangles.\r",{"entities":[[25,34,"OTHER"]]}],["Fattoush (Arabic: فتوش; also fattush, fatush, fattoosh, and fattouche) is a Levantine salad made from toasted or fried pieces of khubz (Arabic flat bread) combined with mixed greens and other vegetables, such as radishes and tomatoes.\r",{"entities":[[0,8,"NAMEOFDISH"],[10,16,"OTHER"],[18,22,"OTHER"],[29,36,"NAMEOFDISH"],[38,44,"NAMEOFDISH"],[46,54,"NAMEOFDISH"],[60,69,"NAMEOFDISH"],[76,91,"OTHER"],[119,125,"OTHER"],[129,134,"STAMPLEFOOD"],[143,153,"STAMPLEFOOD"],[175,181,"VEGETABLESHERBS"],[192,202,"VEGETABLESHERBS"],[212,220,"VEGETABLESHERBS"],[225,233,"VEGETABLESHERBS"]]}],["Fattoush is popular among communities in the Levant.\r",{"entities":[[0,8,"NAMEOFDISH"],[26,37,"OTHER"],[45,51,"OTHER"]]}],["Fios de ovos (literally \"egg threads\", also known as \"angel hair\" in English) is a traditional Portuguese sweet food made of eggs (chiefly yolks), drawn into thin strands and boiled in sugar syrup.\r",{"entities":[[0,12,"NAMEOFDISH"],[14,23,"OTHER"],[25,36,"NAMEOFDISH"],[53,65,"NAMEOFDISH"],[69,76,"OTHER"],[106,111,"SWEETSANDSUGAR"],[125,129,"ANIMAL"],[139,144,"ANIMAL"],[163,170,"OTHER"],[185,196,"SWEETSANDSUGAR"]]}],["They can be found in Thai dessert and been traditional dish since 16th centuries, around 1679.\r",{"entities":[[21,25,"OTHER"],[26,33,"OTHER"],[55,59,"OTHER"],[71,80,"OTHER"]]}],["They are a traditional element in Portuguese and Brazilian cuisine, both in desserts and as side dishes (only in Brazil).\r",{"entities":[[23,30,"OTHER"],[34,44,"OTHER"],[49,58,"OTHER"],[59,66,"OTHER"],[76,84,"OTHER"],[97,103,"OTHER"],[113,119,"OTHER"]]}],["This dish is called Letria in Goa, not to be confused with the vermicelli dessert made in Portugal.\r",{"entities":[[5,9,"OTHER"],[20,33,"NAMEOFDISH"],[74,81,"OTHER"],[90,98,"OTHER"]]}],["The preparation is also known in Spain as Huevo hilado (\"spun egg\"), in Japan as Keiran Somen (鶏卵素麺, \"hen's egg noodle\"), in Cambodia as Vawee, in Malaysia as Jala mas (\"golden net\"), in Thailand as Foi Thong (ฝอยทอง; \"golden strands\"), and in the North Malabar region of Kerala, India as Muttamala (മുട്ടമാല; \"egg lace\").\r",{"entities":[[4,15,"OTHER"],[33,38,"OTHER"],[42,54,"NAMEOFDISH"],[57,65,"NAMEOFDISH"],[72,77,"OTHER"],[81,93,"NAMEOFDISH"],[95,99,"OTHER"],[101,119,"NAMEOFDISH"],[125,133,"OTHER"],[137,142,"NAMEOFDISH"],[147,155,"OTHER"],[159,167,"NAMEOFDISH"],[169,181,"NAMEOFDISH"],[187,195,"OTHER"],[199,208,"NAMEOFDISH"],[210,216,"OTHER"],[218,234,"NAMEOFDISH"],[248,253,"OTHER"],[254,261,"OTHER"],[272,278,"OTHER"],[280,285,"OTHER"],[289,298,"OTHER"],[300,308,"OTHER"],[310,320,"NAMEOFDISH"]]}],["Fish amok or amok trei (Khmer: អាម៉ុកត្រី ) is a Khmer steamed fish curry (amok) with a mousse-like consistency, considered one of Cambodia's national dishes.\r",{"entities":[[0,9,"NAMEOFDISH"],[13,22,"NAMEOFDISH"],[24,29,"OTHER"],[31,41,"OTHER"],[49,54,"OTHER"],[63,67,"SEAFOOD"],[68,73,"OTHER"],[75,79,"OTHER"],[100,111,"OTHER"],[131,139,"OTHER"],[151,157,"OTHER"]]}]]} \ No newline at end of file +{"classes":["MEAT","NUT","SWEETSANDSUGAR","FRUITS","SEAFOOD","STAMPLEFOOD","VEGETABLESHERBS","ANIMAL","OTHER","NAMEOFDISH"],"annotations":[["Älplermagronen (also spelled Älplermakkaronen, lit. \"Alpine herdsman’s macaroni\" in German) is a dish from the Alpine regions of Switzerland, consisting of pasta, potatoes, cream, cheese, and onions.\r",{"entities":[[0,14,"NAMEOFDISH"],[29,45,"NAMEOFDISH"],[53,59,"OTHER"],[60,70,"OTHER"],[71,79,"STAMPLEFOOD"],[84,90,"OTHER"],[97,101,"OTHER"],[111,117,"OTHER"],[118,125,"OTHER"],[129,140,"OTHER"],[156,161,"STAMPLEFOOD"],[163,171,"STAMPLEFOOD"],[173,178,"ANIMAL"],[180,186,"ANIMAL"],[192,198,"VEGETABLESHERBS"]]}],["The name is made up of \"Älpler\" as a designation for the Alpine herder and \"Magronen\", which was taken as a loan word from the Italian word maccheroni.\r",{"entities":[[4,8,"OTHER"],[24,30,"OTHER"],[37,48,"OTHER"],[57,63,"OTHER"],[64,70,"OTHER"],[75,85,"NAMEOFDISH"],[108,112,"OTHER"],[113,117,"OTHER"],[127,134,"OTHER"],[135,139,"OTHER"],[140,150,"STAMPLEFOOD"]]}],["Appam also known as aappam; (Malayalam: അപ്പം) or āppa (Sinhala: ආප්ප) is a type of thin pancake originating from South India and Sri Lanka.\r",{"entities":[[0,5,"NAMEOFDISH"],[20,26,"NAMEOFDISH"],[29,38,"OTHER"],[40,45,"OTHER"],[50,54,"NAMEOFDISH"],[56,63,"OTHER"],[65,69,"OTHER"],[89,96,"STAMPLEFOOD"],[114,119,"OTHER"],[120,125,"OTHER"],[130,133,"OTHER"],[134,139,"OTHER"]]}],["It is made with fermented rice batter and coconut milk, traditionally cooked in an appachatti, a deep pan similar in shape to a wok.\r",{"entities":[[16,30,"STAMPLEFOOD"],[31,37,"ANIMAL"],[42,54,"FRUITS"],[83,93,"OTHER"],[97,105,"OTHER"],[117,122,"OTHER"],[128,131,"OTHER"]]}],["It is part of Kerala and Tamil cuisine found in the Indian states of Kerala and Tamil Nadu, and in Sri Lanka.\r",{"entities":[[6,10,"OTHER"],[14,20,"OTHER"],[25,30,"OTHER"],[31,38,"OTHER"],[52,58,"OTHER"],[59,65,"OTHER"],[69,75,"OTHER"],[80,90,"OTHER"],[99,108,"OTHER"]]}],["Appam is most frequently served for breakfast or dinner, often with a topping such as an egg.\r",{"entities":[[0,5,"OTHER"],[36,45,"OTHER"],[49,55,"OTHER"],[70,77,"OTHER"],[89,92,"ANIMAL"]]}],["Apple cakes are cakes in which apples feature as a main flavour and ingredient.\r",{"entities":[[0,11,"NAMEOFDISH"],[16,21,"STAMPLEFOOD"],[31,37,"FRUITS"],[51,63,"OTHER"],[68,78,"OTHER"]]}],["Such cakes incorporate apples in a variety of forms, including diced, pureed, or stewed, and can include common additions like raisins, nuts, and 'sweet' spices such as cinnamon or nutmeg.\r",{"entities":[[5,10,"STAMPLEFOOD"],[23,29,"FRUITS"],[35,42,"OTHER"],[46,51,"OTHER"],[112,121,"OTHER"],[127,134,"FRUITS"],[136,140,"NUT"],[146,152,"SWEETSANDSUGAR"],[154,160,"OTHER"],[169,177,"OTHER"],[181,187,"OTHER"]]}],["They are a common and popular dessert worldwide, thanks to millennia of apple cultivation in Asia and Europe, and their widespread introduction and propagation throughout the Americas during the Columbian Exchange and colonisation.\r",{"entities":[[30,37,"SWEETSANDSUGAR"],[59,68,"OTHER"],[72,77,"FRUITS"],[78,89,"OTHER"],[93,97,"OTHER"],[102,108,"OTHER"],[120,143,"OTHER"],[148,159,"OTHER"],[175,183,"OTHER"],[195,204,"OTHER"],[205,213,"OTHER"],[218,230,"OTHER"]]}],["As a result, apple desserts, including cakes, have a huge number of variations.\r",{"entities":[[5,11,"OTHER"],[13,18,"FRUITS"],[19,27,"SWEETSANDSUGAR"],[39,44,"STAMPLEFOOD"],[58,78,"OTHER"]]}],["Apples are also used in other cakes to add moisture and sweetness, often as a partial substitute for refined sugar.\r",{"entities":[[0,6,"FRUITS"],[30,35,"STAMPLEFOOD"],[43,51,"OTHER"],[56,65,"SWEETSANDSUGAR"],[78,96,"OTHER"],[109,114,"SWEETSANDSUGAR"]]}],["Apple strudel (German: Apfelstrudel; Czech: štrúdl; Yiddish: שטרודל) is a traditional Viennese strudel, a popular pastry in Austria, Bavaria, the Czech Republic, Northern Italy, Slovenia, Croatia, and other countries in Europe that once belonged to the Austro-Hungarian Empire (1867–1918).\r",{"entities":[[0,13,"NAMEOFDISH"],[15,21,"OTHER"],[23,35,"NAMEOFDISH"],[37,42,"OTHER"],[44,50,"NAMEOFDISH"],[52,59,"OTHER"],[61,67,"OTHER"],[86,94,"OTHER"],[95,102,"SWEETSANDSUGAR"],[114,120,"SWEETSANDSUGAR"],[124,131,"OTHER"],[133,140,"OTHER"],[146,160,"OTHER"],[162,176,"OTHER"],[178,186,"OTHER"],[188,195,"OTHER"],[207,216,"OTHER"],[220,226,"OTHER"],[253,276,"OTHER"],[278,287,"OTHER"]]}],["Arrosticini are a class of traditional dishes of skewered grilled meat characteristic of Molisana and Abruzzese cuisine (from the Italian regions of Abruzzo and Molise).\r",{"entities":[[0,11,"NAMEOFDISH"],[18,23,"OTHER"],[27,45,"OTHER"],[66,70,"MEAT"],[89,97,"OTHER"],[102,111,"OTHER"],[112,119,"OTHER"],[130,137,"OTHER"],[138,145,"OTHER"],[149,156,"OTHER"],[161,167,"OTHER"]]}],["Arrosticini (rustelle or arrustelle in the local dialects; also known as spiedini or spiducci) are typically made from mutton or lamb cut in chunks and pierced by a skewer.\r",{"entities":[[0,11,"NAMEOFDISH"],[13,21,"NAMEOFDISH"],[25,35,"NAMEOFDISH"],[43,57,"OTHER"],[73,81,"NAMEOFDISH"],[85,93,"NAMEOFDISH"],[119,125,"MEAT"],[129,133,"MEAT"],[141,147,"OTHER"],[152,159,"OTHER"],[165,171,"OTHER"]]}],["It is cooked on a brazier with a typically elongated shape, called furnacella, which resembles a gutter.\r",{"entities":[[18,25,"OTHER"],[43,58,"OTHER"],[67,77,"OTHER"],[97,103,"OTHER"]]}],["There are two main kinds of arrosticini: those made industrially, consisting of cubical chunks of meat with a side of 1 cm (0.4 inches) on skewers with a maximum length of 10 cm (4 inches); and those made by hand, for which the meat is cut with a knife in chunks of different sizes, alternated on the skewer with pieces of ovine fat.\r",{"entities":[[10,24,"OTHER"],[28,39,"NAMEOFDISH"],[80,94,"OTHER"],[98,102,"MEAT"],[110,114,"OTHER"],[118,135,"OTHER"],[139,146,"OTHER"],[154,187,"OTHER"],[200,212,"OTHER"],[228,232,"MEAT"],[247,252,"OTHER"],[256,262,"OTHER"],[266,281,"OTHER"],[301,307,"OTHER"],[313,319,"OTHER"],[323,332,"MEAT"]]}],["Arrosticini originate from the food consumed by shepherds and other inhabitants of the mountainous areas in Abruzzo within the villages of Castilenti, Civitella Casanova, Carpineto and Villa Celiera who were accustomed to eating even less refined food than hard sheep meat.\r",{"entities":[[0,11,"NAMEOFDISH"],[31,35,"OTHER"],[48,57,"OTHER"],[68,79,"OTHER"],[87,104,"OTHER"],[108,115,"OTHER"],[127,135,"OTHER"],[139,149,"OTHER"],[151,169,"OTHER"],[171,180,"OTHER"],[185,198,"OTHER"],[247,251,"OTHER"],[262,272,"MEAT"]]}],["Arrosticini are often accompanied by slices of bread soaked in extra-virgin olive oil (pane 'onde).\r",{"entities":[[0,11,"NAMEOFDISH"],[37,43,"OTHER"],[47,52,"STAMPLEFOOD"],[63,85,"VEGETABLESHERBS"]]}],["The traditional beverage accompaniment is Montepulciano d'Abruzzo wine.\r",{"entities":[[4,15,"OTHER"],[42,65,"OTHER"],[66,70,"OTHER"]]}],["Traditionally, arrosticini are eaten by pulling the meat off the skewer piece by piece using one's teeth.\r",{"entities":[[15,26,"NAMEOFDISH"],[52,56,"MEAT"],[72,77,"OTHER"],[81,86,"OTHER"],[93,98,"OTHER"],[99,104,"OTHER"]]}],["Arroz con pollo (Spanish for rice with chicken) is a traditional dish of Latin America.\r",{"entities":[[0,15,"NAMEOFDISH"],[17,24,"OTHER"],[29,33,"STAMPLEFOOD"],[39,46,"MEAT"],[53,69,"OTHER"],[73,86,"OTHER"]]}],["It typically consists of chicken cooked with rice, onions, saffron, and a potential plethora of other grains or vegetables.\r",{"entities":[[25,32,"MEAT"],[45,49,"STAMPLEFOOD"],[51,57,"VEGETABLESHERBS"],[59,66,"OTHER"],[84,92,"OTHER"],[102,108,"STAMPLEFOOD"],[112,122,"VEGETABLESHERBS"]]}],["In the Dominican Republic it is alternately called locrio de pollo, and in Saint Martin it is called lokri or locreo.\r",{"entities":[[7,25,"OTHER"],[51,66,"NAMEOFDISH"],[75,87,"OTHER"],[101,116,"NAMEOFDISH"]]}],["Avocado soup is a fruit soup prepared using avocados as a primary ingredient.\r",{"entities":[[0,7,"FRUITS"],[8,12,"OTHER"],[18,23,"FRUITS"],[24,28,"OTHER"],[44,52,"FRUITS"],[58,76,"OTHER"]]}],["Ingredients used in its preparation in addition to ripe avocados can include milk, cream, half-and-half or buttermilk, soup stock or broth, water, lime juice, lemon juice, salt and pepper.\r",{"entities":[[0,11,"OTHER"],[24,35,"OTHER"],[39,47,"OTHER"],[56,64,"FRUITS"],[77,81,"ANIMAL"],[83,88,"ANIMAL"],[90,103,"OTHER"],[107,117,"ANIMAL"],[119,129,"OTHER"],[133,138,"OTHER"],[140,145,"OTHER"],[147,157,"FRUITS"],[159,170,"FRUITS"],[172,176,"OTHER"],[181,187,"OTHER"]]}],["Additional ingredients used can include onions, shallots, garlic, hot sauce, cilantro, red pepper, cayenne pepper and cumin, and water can be used to thin the soup.\r",{"entities":[[0,22,"OTHER"],[40,46,"VEGETABLESHERBS"],[48,56,"VEGETABLESHERBS"],[58,64,"VEGETABLESHERBS"],[66,75,"OTHER"],[77,85,"VEGETABLESHERBS"],[87,97,"VEGETABLESHERBS"],[99,113,"OTHER"],[118,123,"OTHER"],[129,134,"OTHER"],[159,163,"OTHER"]]}],["It is enjoyed widely in areas of Mexico as a classic dish.\r",{"entities":[[24,29,"OTHER"],[33,39,"OTHER"],[45,57,"OTHER"]]}],["The avocados are typically puréed or mashed, and sliced, diced or cubed avocado can be used as a garnish.\r",{"entities":[[4,12,"FRUITS"],[72,79,"FRUITS"],[97,104,"OTHER"]]}],["Additional garnishes can include sliced lime, sour cream, chives, crab meat, shrimp and salsa fresca.\r",{"entities":[[0,20,"OTHER"],[33,44,"FRUITS"],[46,56,"ANIMAL"],[58,64,"VEGETABLESHERBS"],[66,75,"SEAFOOD"],[77,83,"SEAFOOD"],[88,100,"NAMEOFDISH"]]}],["It can be prepared and served as a cold or hot soup.\r",{"entities":[[43,51,"OTHER"]]}],["Avocado soup's color can change as time passes because oxidation causes avocados to brown, but this does not affect the soup's flavor.\r",{"entities":[[0,7,"FRUITS"],[8,14,"OTHER"],[15,20,"OTHER"],[55,64,"OTHER"],[72,80,"FRUITS"],[120,133,"OTHER"]]}],["It can be a relatively easy dish to prepare that does not require a great deal of time.\r",{"entities":[[28,32,"OTHER"],[74,86,"OTHER"]]}],["Backhendl or Wiener Backhendl (English: Viennese fried chicken), has been a specialty of Viennese cuisine since the 18th century.\r",{"entities":[[0,9,"NAMEOFDISH"],[13,29,"NAMEOFDISH"],[31,38,"OTHER"],[40,48,"OTHER"],[55,62,"MEAT"],[76,85,"OTHER"],[89,105,"OTHER"],[116,128,"OTHER"]]}],["It consists of prepared and spiced portions of chicken, which are breaded and crispy deep fried.\r",{"entities":[[28,43,"OTHER"],[47,54,"MEAT"],[66,73,"STAMPLEFOOD"]]}],["Often served with a lemon wedge on the side.\r",{"entities":[[20,25,"FRUITS"],[26,31,"OTHER"],[39,43,"OTHER"]]}],["Originally, the preparation of this dish had been a breaded and baked chicken, since only the Viennese upper class would had access to fried foods.\r",{"entities":[[16,27,"OTHER"],[36,40,"OTHER"],[52,59,"STAMPLEFOOD"],[70,77,"MEAT"],[94,102,"OTHER"],[103,114,"OTHER"],[135,146,"OTHER"]]}],["Baked beans is a dish traditionally containing white common beans that are parboiled and then, in the US, baked in sauce at low temperature for a lengthy period.\r",{"entities":[[6,11,"VEGETABLESHERBS"],[17,21,"OTHER"],[60,65,"VEGETABLESHERBS"],[102,104,"OTHER"],[115,120,"OTHER"],[124,139,"OTHER"],[146,160,"OTHER"]]}],["Canned baked beans are not baked, but are cooked through a steam process.\r",{"entities":[[13,18,"VEGETABLESHERBS"],[65,72,"OTHER"]]}],["Baked beans occurred in Native American cuisine, and are made from beans indigenous to the Americas.\r",{"entities":[[6,11,"VEGETABLESHERBS"],[24,47,"OTHER"],[67,72,"VEGETABLESHERBS"],[73,83,"OTHER"],[91,99,"OTHER"]]}],["It is thought that the dish was adopted and adapted by English colonists in New England in the 17th century and, through cookbooks published in the 19th century, spread to other regions of the United States and into Canada.\r",{"entities":[[23,27,"OTHER"],[55,72,"OTHER"],[76,87,"OTHER"],[95,107,"OTHER"],[121,130,"OTHER"],[148,160,"OTHER"],[178,185,"OTHER"],[193,206,"OTHER"],[216,222,"OTHER"]]}],["However, the connection to Native American cuisine may be apocryphal, as legumes such as broad beans and lentils prepared in various sauces had been established in European cuisine long before the Middle Ages.\r",{"entities":[[27,50,"OTHER"],[58,68,"OTHER"],[95,100,"VEGETABLESHERBS"],[125,139,"OTHER"],[164,180,"OTHER"],[197,208,"OTHER"]]}],["Today, in the New England region of the United States, a variety of indigenous legumes are used in restaurants or in the home, such as Jacob's cattle, soldier beans, yellow-eyed beans, and navy beans (also known as native beans).\r",{"entities":[[0,5,"OTHER"],[14,32,"OTHER"],[40,53,"OTHER"],[68,78,"OTHER"],[99,110,"OTHER"],[121,125,"OTHER"],[135,149,"OTHER"],[151,164,"VEGETABLESHERBS"],[166,183,"VEGETABLESHERBS"],[189,199,"VEGETABLESHERBS"],[215,227,"VEGETABLESHERBS"]]}],["Originally, Native Americans sweetened baked beans with maple syrup, a tradition some recipes still follow, but some English colonists used brown sugar beginning in the 17th century.\r",{"entities":[[12,28,"OTHER"],[29,38,"SWEETSANDSUGAR"],[45,50,"VEGETABLESHERBS"],[56,67,"SWEETSANDSUGAR"],[71,80,"OTHER"],[86,93,"OTHER"],[117,134,"OTHER"],[140,151,"SWEETSANDSUGAR"],[169,181,"OTHER"]]}],["In the 18th century, the convention of using American-made molasses as a sweetening agent became increasingly popular to avoid British taxes on sugar.\r",{"entities":[[7,19,"OTHER"],[25,35,"OTHER"],[45,58,"OTHER"],[59,67,"SWEETSANDSUGAR"],[73,83,"SWEETSANDSUGAR"],[127,140,"OTHER"],[144,149,"SWEETSANDSUGAR"]]}],["Boston baked beans use a sauce prepared with molasses and salt pork, a dish whose popularity has given Boston the nickname \"Beantown\".\r",{"entities":[[0,18,"NAMEOFDISH"],[25,30,"OTHER"],[45,53,"SWEETSANDSUGAR"],[58,62,"OTHER"],[63,67,"MEAT"],[71,75,"OTHER"],[82,92,"OTHER"],[103,109,"OTHER"],[114,122,"OTHER"],[124,132,"OTHER"]]}],["Today, baked beans are served throughout the United States alongside barbecue foods and at picnics.\r",{"entities":[[7,18,"NAMEOFDISH"],[45,58,"OTHER"],[69,83,"OTHER"],[91,98,"OTHER"]]}],["Beans in a brown sugar, sugar, or corn syrup sauce (with or without tomatoes) are widely available throughout the United States.\r",{"entities":[[0,5,"VEGETABLESHERBS"],[11,22,"SWEETSANDSUGAR"],[24,29,"SWEETSANDSUGAR"],[34,44,"SWEETSANDSUGAR"],[45,50,"OTHER"],[68,76,"VEGETABLESHERBS"],[114,127,"OTHER"]]}],["Bush Brothers are the largest producer.\r",{"entities":[[0,13,"OTHER"],[22,38,"OTHER"]]}],["After the American Revolutionary War, Independence Day celebrations often included baked beans.\r",{"entities":[[10,36,"OTHER"],[38,67,"OTHER"],[83,94,"NAMEOFDISH"]]}],["Canned baked beans are used as a convenience food; most are made from haricot beans in sauce.\r",{"entities":[[7,18,"NAMEOFDISH"],[33,49,"OTHER"],[70,83,"VEGETABLESHERBS"],[87,92,"OTHER"]]}],["They may be eaten hot or cold, and straight from the can, as they are fully cooked.\r",{"entities":[[53,56,"OTHER"]]}],["H. J. Heinz began producing canned baked beans in 1886.\r",{"entities":[[0,11,"OTHER"],[28,34,"OTHER"],[35,46,"NAMEOFDISH"],[50,54,"OTHER"]]}],["In the early 20th century, canned baked beans gained international popularity, particularly in the United Kingdom, where they have become a common part of an English full breakfast.\r",{"entities":[[13,25,"OTHER"],[27,33,"OTHER"],[34,45,"NAMEOFDISH"],[53,77,"OTHER"],[99,113,"OTHER"],[140,151,"OTHER"],[158,180,"OTHER"]]}],["Balut (/bəˈluːt/ bə-LOOT, /ˈbɑːluːt/ BAH-loot; also spelled as balot) is a fertilized developing egg embryo that is boiled or steamed and eaten from the shell.\r",{"entities":[[0,5,"NAMEOFDISH"],[7,24,"OTHER"],[26,45,"OTHER"],[63,68,"NAMEOFDISH"],[97,100,"ANIMAL"],[101,107,"OTHER"],[153,158,"OTHER"]]}],["It is commonly sold as street food most notably in the Philippines, Cambodia (Khmer: ពងទាកូន, paung tea kaun) and Vietnam (Vietnamese: trứng vịt lộn, hột vịt lộn).\r",{"entities":[[23,34,"OTHER"],[55,66,"OTHER"],[68,76,"OTHER"],[78,83,"OTHER"],[85,92,"OTHER"],[94,108,"NAMEOFDISH"],[114,121,"OTHER"],[123,133,"OTHER"],[135,148,"OTHER"],[150,161,"OTHER"]]}],["The term comes from the Filipino language.\r",{"entities":[[4,8,"OTHER"],[24,41,"OTHER"]]}],["The length of incubation before the egg is cooked is a matter of local preference, but generally ranges between 14 and 21 days.\r",{"entities":[[14,24,"OTHER"],[36,39,"ANIMAL"],[65,81,"OTHER"],[112,126,"OTHER"]]}],["Baumkuchen (German pronunciation: ) is a kind of spit cake from German cuisine.\r",{"entities":[[0,10,"NAMEOFDISH"],[12,32,"OTHER"],[54,58,"STAMPLEFOOD"],[64,70,"OTHER"],[71,78,"OTHER"]]}],["It is also a popular dessert in Japan.\r",{"entities":[[21,28,"OTHER"],[32,37,"OTHER"]]}],["The characteristic rings that appear in its slices resemble tree rings, and give the cake its German name, Baumkuchen, which literally translates to \"tree cake\" or \"log cake\".\r",{"entities":[[4,18,"OTHER"],[19,24,"OTHER"],[44,50,"OTHER"],[60,64,"OTHER"],[65,70,"OTHER"],[85,89,"STAMPLEFOOD"],[94,100,"OTHER"],[101,105,"OTHER"],[107,117,"NAMEOFDISH"],[150,154,"OTHER"],[164,168,"OTHER"]]}],["Bean salad is a common salad composed of various cooked beans—typically green, wax, kidney, and/or lima beans—tossed in a sweet-sour vinaigrette.\r",{"entities":[[0,10,"NAMEOFDISH"],[23,28,"VEGETABLESHERBS"],[56,71,"OTHER"],[72,77,"OTHER"],[79,82,"OTHER"],[84,90,"OTHER"],[99,103,"OTHER"],[104,116,"OTHER"],[133,144,"OTHER"]]}],["Variant ingredients include fresh raw onions, bell pepper, and/or other cooked or raw vegetables, such as chickpeas.\r",{"entities":[[0,7,"OTHER"],[8,19,"OTHER"],[28,33,"OTHER"],[38,44,"VEGETABLESHERBS"],[46,57,"VEGETABLESHERBS"],[86,96,"VEGETABLESHERBS"],[106,115,"VEGETABLESHERBS"]]}],["Bean salad can also be prepared as a pickled dish, making it a popular choice for home canning.\r",{"entities":[[0,10,"NAMEOFDISH"],[37,44,"OTHER"],[45,49,"OTHER"],[63,70,"OTHER"],[82,86,"OTHER"],[87,94,"OTHER"]]}],["Salads prepared with this method should be used within a year for best quality.\r",{"entities":[[0,6,"VEGETABLESHERBS"],[26,32,"OTHER"],[57,61,"OTHER"],[71,78,"OTHER"]]}],["Cultures around the world have their own version of bean salad.\r",{"entities":[[0,8,"OTHER"],[20,25,"OTHER"],[41,48,"OTHER"],[52,62,"NAMEOFDISH"]]}],["Balela is a Middle Eastern salad that typically uses chickpeas and black beans with tomatoes, herbs, parsley, and lemon juice.\r",{"entities":[[0,6,"NAMEOFDISH"],[12,26,"OTHER"],[27,32,"VEGETABLESHERBS"],[53,62,"VEGETABLESHERBS"],[67,78,"STAMPLEFOOD"],[84,92,"VEGETABLESHERBS"],[94,99,"VEGETABLESHERBS"],[101,108,"VEGETABLESHERBS"],[114,119,"FRUITS"]]}],["South American bean salad features poroto beans with tomatoes, parsley, oil and vinegar, and is served with grilled steak.\r",{"entities":[[0,14,"OTHER"],[15,25,"NAMEOFDISH"],[35,47,"STAMPLEFOOD"],[53,61,"VEGETABLESHERBS"],[63,70,"VEGETABLESHERBS"],[116,121,"MEAT"]]}],["The dish is commonly known in the United States as \"three-bean salad\".\r",{"entities":[[4,8,"OTHER"],[34,47,"OTHER"],[52,68,"NAMEOFDISH"]]}],["The generic term “bean salad” may also include a starch such as barley, pasta, rice, or quinoa.\r",{"entities":[[4,11,"OTHER"],[12,16,"OTHER"],[17,29,"NAMEOFDISH"],[49,55,"STAMPLEFOOD"],[64,70,"STAMPLEFOOD"],[72,77,"STAMPLEFOOD"],[79,83,"STAMPLEFOOD"],[88,94,"STAMPLEFOOD"]]}],["Beef Wellington is a steak dish of English origin, made out of fillet steak coated with pâté (often pâté de foie gras) and duxelles, wrapped in puff pastry, then baked.\r",{"entities":[[0,15,"NAMEOFDISH"],[21,26,"MEAT"],[27,31,"OTHER"],[35,42,"OTHER"],[43,49,"OTHER"],[63,75,"MEAT"],[88,92,"MEAT"],[123,131,"OTHER"],[149,155,"SWEETSANDSUGAR"],[162,167,"OTHER"]]}],["Some recipes include wrapping the coated meat in a crêpe or dry-cured ham to retain the moisture and prevent it from making the pastry soggy.\r",{"entities":[[5,12,"OTHER"],[41,45,"MEAT"],[51,56,"STAMPLEFOOD"],[70,73,"MEAT"],[88,96,"OTHER"],[128,134,"SWEETSANDSUGAR"]]}],["A whole tenderloin may be wrapped and baked, and then sliced for serving, or the tenderloin may be sliced into individual portions prior to wrapping and baking.\r",{"entities":[[8,18,"MEAT"],[26,33,"OTHER"],[38,43,"OTHER"],[65,72,"OTHER"],[81,91,"MEAT"],[122,130,"OTHER"],[140,148,"OTHER"],[153,159,"OTHER"]]}],["A beefsteak, often called just steak, is a flat cut of beef with parallel faces, usually cut perpendicular to the muscle fibers.\r",{"entities":[[2,11,"NAMEOFDISH"],[31,36,"MEAT"],[43,51,"OTHER"],[55,59,"MEAT"],[74,79,"OTHER"],[114,127,"OTHER"]]}],["In common restaurant service a single serving has a raw mass ranging from 120 to 600 grams (4 to 21 oz).\r",{"entities":[[10,20,"OTHER"],[21,28,"OTHER"],[38,45,"OTHER"],[56,60,"OTHER"],[74,77,"OTHER"],[81,84,"OTHER"],[85,90,"OTHER"],[92,93,"OTHER"],[97,99,"OTHER"],[100,102,"OTHER"]]}],["Beef steaks are usually grilled, pan-fried, or broiled.\r",{"entities":[[0,11,"NAMEOFDISH"],[24,31,"OTHER"],[33,42,"OTHER"],[47,54,"OTHER"]]}],["The more tender cuts from the loin and rib are cooked quickly, using dry heat, and served whole.\r",{"entities":[[16,20,"OTHER"],[30,34,"MEAT"],[39,42,"MEAT"],[47,53,"OTHER"],[54,61,"OTHER"],[69,77,"OTHER"],[83,89,"OTHER"],[90,95,"OTHER"]]}],["Less tender cuts from the chuck or round are cooked with moist heat or are mechanically tenderized (cf. cube steak).\r",{"entities":[[12,16,"OTHER"],[26,31,"MEAT"],[35,40,"MEAT"],[63,67,"OTHER"],[75,87,"OTHER"],[88,98,"OTHER"],[104,114,"NAMEOFDISH"]]}],["Beijinho (Portuguese pronunciation: ; \"little kiss\" in Portuguese), also known as branquinho (\"little white one\"), is a typical Brazilian birthday party candy prepared with condensed milk, grated desiccated coconut, rolled over caster sugar or grated coconut and frequently topped with a clove.\r",{"entities":[[0,8,"NAMEOFDISH"],[10,20,"OTHER"],[21,34,"OTHER"],[39,50,"NAMEOFDISH"],[55,65,"OTHER"],[82,92,"NAMEOFDISH"],[94,112,"NAMEOFDISH"],[128,137,"OTHER"],[138,146,"OTHER"],[147,152,"OTHER"],[159,167,"OTHER"],[173,187,"ANIMAL"],[207,214,"FRUITS"],[235,240,"SWEETSANDSUGAR"],[244,258,"SWEETSANDSUGAR"],[288,293,"VEGETABLESHERBS"]]}],["Beijinho is the coconut version of the Brazilian brigadeiro.\r",{"entities":[[0,8,"NAMEOFDISH"],[16,23,"FRUITS"],[24,31,"OTHER"],[39,48,"OTHER"],[49,59,"NAMEOFDISH"]]}],["When rolled, it can be covered with granulated sugar or grated coconut.\r",{"entities":[[5,11,"OTHER"],[23,30,"OTHER"],[36,52,"SWEETSANDSUGAR"],[56,70,"SWEETSANDSUGAR"]]}],["Traditionally a single clove is stuck in the top of the candy.\r",{"entities":[[0,13,"OTHER"],[16,22,"OTHER"],[23,28,"VEGETABLESHERBS"],[32,37,"OTHER"],[45,48,"OTHER"],[56,61,"SWEETSANDSUGAR"]]}],["It is believed that Beijinho was originally called \"Nun's kiss\" and formerly made with almonds, water and sugar.\r",{"entities":[[20,28,"NAMEOFDISH"],[33,43,"OTHER"],[52,62,"NAMEOFDISH"],[68,76,"OTHER"],[87,94,"NUT"],[106,111,"SWEETSANDSUGAR"]]}],["The Berner Platte (English: Bernese plate) is a traditional meat dish of Bernese cuisine in Switzerland.It consists of various meat and sausage varieties such as smoked pork and beef, pork belly, sausage, bacon and pork ears or tails cooked with juniper-flavored sauerkraut, and other foods such as potatoes and green and/or dried beans, which are served on a large plate.\r",{"entities":[[0,17,"NAMEOFDISH"],[19,26,"OTHER"],[28,41,"NAMEOFDISH"],[48,59,"OTHER"],[60,64,"MEAT"],[65,69,"OTHER"],[73,80,"OTHER"],[81,88,"OTHER"],[92,106,"OTHER"],[127,131,"MEAT"],[136,143,"MEAT"],[144,153,"OTHER"],[162,173,"MEAT"],[178,182,"MEAT"],[184,194,"MEAT"],[196,203,"MEAT"],[205,210,"MEAT"],[215,224,"MEAT"],[228,233,"MEAT"],[234,240,"OTHER"],[246,262,"OTHER"],[263,273,"VEGETABLESHERBS"],[279,284,"OTHER"],[285,290,"OTHER"],[299,307,"STAMPLEFOOD"],[325,336,"STAMPLEFOOD"],[360,365,"OTHER"],[366,371,"OTHER"]]}],["The Berner Platte is not a stew; rather, the different meat ingredients and side dishes are each separately prepared or cooked.\r",{"entities":[[0,17,"NAMEOFDISH"],[27,31,"OTHER"],[45,54,"OTHER"],[55,59,"MEAT"],[60,71,"OTHER"],[81,87,"OTHER"],[108,116,"OTHER"],[120,126,"OTHER"]]}],["Berner Platte dishes are sometimes served within the context of a buffet.\r",{"entities":[[0,13,"NAMEOFDISH"],[14,20,"OTHER"],[35,41,"OTHER"],[53,60,"OTHER"],[66,72,"OTHER"]]}],["Appam also known as aappam; (Malayalam: അപ്പം) or āppa (Sinhala: ආප්ප) is a type of thin pancake originating from South India and Sri Lanka.\r",{"entities":[[0,5,"NAMEOFDISH"],[20,26,"NAMEOFDISH"],[29,38,"OTHER"],[40,45,"OTHER"],[50,54,"NAMEOFDISH"],[56,63,"OTHER"],[65,69,"OTHER"],[76,80,"OTHER"],[89,96,"STAMPLEFOOD"],[97,108,"OTHER"],[114,119,"OTHER"],[120,125,"OTHER"],[130,133,"OTHER"],[134,139,"OTHER"]]}],["It is made with fermented rice batter and coconut milk, traditionally cooked in an appachatti, a deep pan similar in shape to a wok.\r",{"entities":[[16,30,"STAMPLEFOOD"],[31,37,"ANIMAL"],[42,54,"FRUITS"],[56,69,"OTHER"],[83,93,"OTHER"],[97,101,"OTHER"],[102,105,"OTHER"],[117,122,"OTHER"],[128,131,"OTHER"]]}],["It is part of Kerala and Tamil cuisine found in the Indian states of Kerala and Tamil Nadu, and in Sri Lanka.\r",{"entities":[[14,20,"OTHER"],[25,30,"OTHER"],[31,38,"OTHER"],[52,58,"OTHER"],[69,75,"OTHER"],[80,85,"OTHER"],[86,90,"OTHER"],[99,102,"OTHER"],[103,108,"OTHER"]]}],["Appam is most frequently served for breakfast or dinner, often with a topping such as an egg.\r",{"entities":[[0,5,"NAMEOFDISH"],[25,31,"OTHER"],[36,45,"OTHER"],[49,55,"OTHER"],[70,77,"OTHER"],[89,92,"ANIMAL"]]}],["Apple cakes are cakes in which apples feature as a main flavour and ingredient.\r",{"entities":[[0,11,"NAMEOFDISH"],[16,21,"STAMPLEFOOD"],[31,37,"FRUITS"],[38,45,"OTHER"],[56,63,"OTHER"],[68,78,"OTHER"]]}],["Such cakes incorporate apples in a variety of forms, including diced, pureed, or stewed, and can include common additions like raisins, nuts, and 'sweet' spices such as cinnamon or nutmeg.\r",{"entities":[[5,10,"STAMPLEFOOD"],[23,29,"FRUITS"],[63,68,"OTHER"],[70,76,"OTHER"],[81,87,"OTHER"],[112,121,"OTHER"],[127,134,"FRUITS"],[136,140,"NUT"],[154,160,"OTHER"],[169,177,"OTHER"],[181,187,"OTHER"]]}],["They are a common and popular dessert worldwide, thanks to millennia of apple cultivation in Asia and Europe, and their widespread introduction and propagation throughout the Americas during the Columbian Exchange and colonisation.\r",{"entities":[[22,29,"OTHER"],[30,37,"OTHER"],[59,68,"OTHER"],[78,89,"OTHER"],[93,97,"OTHER"],[102,108,"OTHER"],[131,143,"OTHER"],[148,159,"OTHER"],[175,183,"OTHER"],[195,204,"OTHER"],[205,213,"OTHER"],[218,230,"OTHER"]]}],["As a result, apple desserts, including cakes, have a huge number of variations.\r",{"entities":[[5,11,"OTHER"],[13,18,"FRUITS"],[19,27,"OTHER"],[39,44,"STAMPLEFOOD"],[58,64,"OTHER"],[68,78,"OTHER"]]}],["Apples are also used in other cakes to add moisture and sweetness, often as a partial substitute for refined sugar.\r",{"entities":[[0,6,"FRUITS"],[30,35,"STAMPLEFOOD"],[43,51,"OTHER"],[56,65,"OTHER"],[86,96,"OTHER"],[109,114,"SWEETSANDSUGAR"]]}],["Apple strudel (German: Apfelstrudel; Czech: štrúdl; Yiddish: שטרודל) is a traditional Viennese strudel, a popular pastry in Austria, Bavaria, the Czech Republic, Northern Italy, Slovenia, Croatia, and other countries in Europe that once belonged to the Austro-Hungarian Empire (1867–1918).\r",{"entities":[[0,13,"NAMEOFDISH"],[23,35,"NAMEOFDISH"],[37,42,"OTHER"],[44,50,"OTHER"],[52,59,"OTHER"],[61,67,"OTHER"],[74,85,"OTHER"],[86,94,"OTHER"],[95,102,"SWEETSANDSUGAR"],[114,120,"SWEETSANDSUGAR"],[124,131,"OTHER"],[133,140,"OTHER"],[146,151,"OTHER"],[152,160,"OTHER"],[162,170,"OTHER"],[171,176,"OTHER"],[178,186,"OTHER"],[188,195,"OTHER"],[207,216,"OTHER"],[220,226,"OTHER"],[253,269,"OTHER"],[270,276,"OTHER"]]}],["Arrosticini are a class of traditional dishes of skewered grilled meat characteristic of Molisana and Abruzzese cuisine (from the Italian regions of Abruzzo and Molise).\r",{"entities":[[0,11,"NAMEOFDISH"],[18,23,"OTHER"],[39,45,"OTHER"],[49,57,"OTHER"],[58,65,"OTHER"],[66,70,"MEAT"],[89,97,"OTHER"],[102,111,"OTHER"],[112,119,"OTHER"],[130,137,"OTHER"],[138,145,"OTHER"],[149,156,"OTHER"],[161,167,"OTHER"]]}],["Arrosticini (rustelle or arrustelle in the local dialects; also known as spiedini or spiducci) are typically made from mutton or lamb cut in chunks and pierced by a skewer.\r",{"entities":[[0,11,"NAMEOFDISH"],[13,21,"NAMEOFDISH"],[25,35,"NAMEOFDISH"],[49,57,"OTHER"],[73,81,"NAMEOFDISH"],[85,93,"NAMEOFDISH"],[119,125,"MEAT"],[129,133,"MEAT"],[141,147,"OTHER"],[165,171,"OTHER"]]}],["It is cooked on a brazier with a typically elongated shape, called furnacella, which resembles a gutter.\r",{"entities":[[18,25,"OTHER"],[53,58,"OTHER"],[67,77,"OTHER"],[97,103,"OTHER"]]}],["There are two main kinds of arrosticini: those made industrially, consisting of cubical chunks of meat with a side of 1 cm (0.4 inches) on skewers with a maximum length of 10 cm (4 inches); and those made by hand, for which the meat is cut with a knife in chunks of different sizes, alternated on the skewer with pieces of ovine fat.\r",{"entities":[[19,24,"OTHER"],[28,39,"NAMEOFDISH"],[52,64,"OTHER"],[80,87,"OTHER"],[88,94,"OTHER"],[98,102,"MEAT"],[118,119,"OTHER"],[120,122,"OTHER"],[124,127,"OTHER"],[128,134,"OTHER"],[139,146,"OTHER"],[162,168,"OTHER"],[172,174,"OTHER"],[175,177,"OTHER"],[179,180,"OTHER"],[181,187,"OTHER"],[208,212,"OTHER"],[228,232,"MEAT"],[247,252,"OTHER"],[256,262,"OTHER"],[276,281,"OTHER"],[301,307,"OTHER"],[313,319,"OTHER"],[329,332,"OTHER"]]}],["Arrosticini originate from the food consumed by shepherds and other inhabitants of the mountainous areas in Abruzzo within the villages of Castilenti, Civitella Casanova, Carpineto and Villa Celiera who were accustomed to eating even less refined food than hard sheep meat.\r",{"entities":[[0,11,"NAMEOFDISH"],[31,35,"OTHER"],[48,57,"OTHER"],[68,79,"OTHER"],[87,98,"OTHER"],[99,104,"OTHER"],[108,115,"OTHER"],[127,135,"OTHER"],[139,149,"OTHER"],[151,160,"OTHER"],[161,169,"OTHER"],[171,180,"OTHER"],[185,190,"OTHER"],[191,198,"OTHER"],[247,251,"OTHER"],[262,272,"MEAT"]]}],["Arrosticini are often accompanied by slices of bread soaked in extra-virgin olive oil (pane 'onde).\r",{"entities":[[0,11,"NAMEOFDISH"],[37,43,"OTHER"],[47,52,"STAMPLEFOOD"],[76,81,"OTHER"],[82,85,"OTHER"]]}],["The traditional beverage accompaniment is Montepulciano d'Abruzzo wine.\r",{"entities":[[4,15,"OTHER"],[16,24,"OTHER"],[42,55,"OTHER"],[56,65,"OTHER"],[66,70,"OTHER"]]}],["Traditionally, arrosticini are eaten by pulling the meat off the skewer piece by piece using one's teeth.\r",{"entities":[[0,13,"OTHER"],[15,26,"NAMEOFDISH"],[52,56,"MEAT"],[65,71,"OTHER"],[72,77,"OTHER"],[99,104,"OTHER"]]}],["Arroz con pollo (Spanish for rice with chicken) is a traditional dish of Latin America.\r",{"entities":[[0,15,"NAMEOFDISH"],[17,24,"OTHER"],[29,46,"NAMEOFDISH"],[53,64,"OTHER"],[65,69,"OTHER"],[73,78,"OTHER"],[79,86,"OTHER"]]}],["It typically consists of chicken cooked with rice, onions, saffron, and a potential plethora of other grains or vegetables.\r",{"entities":[[3,12,"OTHER"],[25,32,"MEAT"],[45,49,"STAMPLEFOOD"],[51,57,"VEGETABLESHERBS"],[59,66,"VEGETABLESHERBS"],[74,83,"OTHER"],[84,92,"OTHER"],[102,108,"STAMPLEFOOD"],[112,122,"VEGETABLESHERBS"]]}],["In the Dominican Republic it is alternately called locrio de pollo, and in Saint Martin it is called lokri or locreo.\r",{"entities":[[7,16,"OTHER"],[17,25,"OTHER"],[51,66,"NAMEOFDISH"],[75,80,"OTHER"],[81,87,"OTHER"],[101,106,"NAMEOFDISH"],[110,116,"NAMEOFDISH"]]}],["Avocado soup is a fruit soup prepared using avocados as a primary ingredient.\r",{"entities":[[0,12,"NAMEOFDISH"],[18,23,"FRUITS"],[24,28,"OTHER"],[44,52,"FRUITS"],[58,65,"OTHER"],[66,76,"OTHER"]]}],["Ingredients used in its preparation in addition to ripe avocados can include milk, cream, half-and-half or buttermilk, soup stock or broth, water, lime juice, lemon juice, salt and pepper.\r",{"entities":[[0,11,"OTHER"],[24,35,"OTHER"],[56,64,"FRUITS"],[77,81,"ANIMAL"],[83,88,"ANIMAL"],[90,103,"OTHER"],[107,117,"ANIMAL"],[119,123,"OTHER"],[124,129,"OTHER"],[133,138,"OTHER"],[140,145,"OTHER"],[172,176,"OTHER"],[181,187,"OTHER"]]}],["Additional ingredients used can include onions, shallots, garlic, hot sauce, cilantro, red pepper, cayenne pepper and cumin, and water can be used to thin the soup.\r",{"entities":[[11,22,"OTHER"],[40,46,"VEGETABLESHERBS"],[48,56,"VEGETABLESHERBS"],[58,64,"VEGETABLESHERBS"],[66,69,"OTHER"],[70,75,"OTHER"],[77,85,"VEGETABLESHERBS"],[87,97,"VEGETABLESHERBS"],[99,113,"VEGETABLESHERBS"],[118,123,"OTHER"],[129,134,"OTHER"],[159,163,"OTHER"]]}],["It is enjoyed widely in areas of Mexico as a classic dish.\r",{"entities":[[24,29,"OTHER"],[33,39,"OTHER"],[45,52,"OTHER"],[53,57,"OTHER"]]}],["The avocados are typically puréed or mashed, and sliced, diced or cubed avocado can be used as a garnish.\r",{"entities":[[4,12,"FRUITS"],[27,33,"OTHER"],[37,43,"OTHER"],[49,55,"OTHER"],[57,62,"OTHER"],[66,71,"OTHER"],[72,79,"FRUITS"],[97,104,"OTHER"]]}],["Additional garnishes can include sliced lime, sour cream, chives, crab meat, shrimp and salsa fresca.\r",{"entities":[[11,20,"OTHER"],[40,44,"FRUITS"],[46,56,"ANIMAL"],[58,64,"VEGETABLESHERBS"],[66,75,"SEAFOOD"],[77,83,"SEAFOOD"],[88,100,"NAMEOFDISH"]]}],["It can be prepared and served as a cold or hot soup.\r",{"entities":[[10,18,"OTHER"],[23,29,"OTHER"],[35,39,"OTHER"],[43,46,"OTHER"],[47,51,"OTHER"]]}],["Avocado soup's color can change as time passes because oxidation causes avocados to brown, but this does not affect the soup's flavor.\r",{"entities":[[0,12,"NAMEOFDISH"],[15,20,"OTHER"],[35,39,"OTHER"],[55,64,"OTHER"],[72,80,"FRUITS"],[84,89,"OTHER"],[120,126,"OTHER"],[127,133,"OTHER"]]}],["It can be a relatively easy dish to prepare that does not require a great deal of time.\r",{"entities":[[28,32,"OTHER"],[36,43,"OTHER"],[74,78,"OTHER"],[82,86,"OTHER"]]}],["Backhendl or Wiener Backhendl (English: Viennese fried chicken), has been a specialty of Viennese cuisine since the 18th century.\r",{"entities":[[0,9,"NAMEOFDISH"],[13,29,"NAMEOFDISH"],[40,62,"NAMEOFDISH"],[76,85,"OTHER"],[89,97,"OTHER"],[98,105,"OTHER"],[116,120,"OTHER"],[121,128,"OTHER"]]}],["It consists of prepared and spiced portions of chicken, which are breaded and crispy deep fried.\r",{"entities":[[15,23,"OTHER"],[28,34,"OTHER"],[35,43,"OTHER"],[47,54,"MEAT"],[66,73,"STAMPLEFOOD"]]}],["Often served with a lemon wedge on the side.\r",{"entities":[[20,25,"FRUITS"],[26,31,"OTHER"],[39,43,"OTHER"]]}],["Originally, the preparation of this dish had been a breaded and baked chicken, since only the Viennese upper class would had access to fried foods.\r",{"entities":[[0,10,"OTHER"],[16,27,"OTHER"],[36,40,"OTHER"],[52,59,"STAMPLEFOOD"],[64,77,"MEAT"],[94,102,"OTHER"],[103,108,"OTHER"],[109,114,"OTHER"],[141,146,"OTHER"]]}],["Baked beans is a dish traditionally containing white common beans that are parboiled and then, in the US, baked in sauce at low temperature for a lengthy period.\r",{"entities":[[0,11,"NAMEOFDISH"],[17,21,"OTHER"],[47,65,"STAMPLEFOOD"],[102,104,"OTHER"],[115,120,"OTHER"],[128,139,"OTHER"],[154,160,"OTHER"]]}],["Canned baked beans are not baked, but are cooked through a steam process.\r",{"entities":[[0,18,"NAMEOFDISH"],[27,32,"OTHER"],[59,64,"OTHER"],[65,72,"OTHER"]]}],["Baked beans occurred in Native American cuisine, and are made from beans indigenous to the Americas.\r",{"entities":[[0,11,"NAMEOFDISH"],[24,30,"OTHER"],[31,39,"OTHER"],[40,47,"OTHER"],[67,72,"STAMPLEFOOD"],[91,99,"OTHER"]]}],["It is thought that the dish was adopted and adapted by English colonists in New England in the 17th century and, through cookbooks published in the 19th century, spread to other regions of the United States and into Canada.\r",{"entities":[[23,27,"OTHER"],[55,62,"OTHER"],[63,72,"OTHER"],[76,79,"OTHER"],[80,87,"OTHER"],[100,107,"OTHER"],[121,130,"OTHER"],[153,160,"OTHER"],[178,185,"OTHER"],[193,199,"OTHER"],[200,206,"OTHER"],[216,222,"OTHER"]]}],["However, the connection to Native American cuisine may be apocryphal, as legumes such as broad beans and lentils prepared in various sauces had been established in European cuisine long before the Middle Ages.\r",{"entities":[[13,23,"OTHER"],[27,33,"OTHER"],[34,42,"OTHER"],[43,50,"OTHER"],[73,80,"OTHER"],[89,100,"STAMPLEFOOD"],[105,112,"STAMPLEFOOD"],[133,139,"OTHER"],[164,172,"OTHER"],[173,180,"OTHER"],[197,203,"OTHER"],[204,208,"OTHER"]]}],["Today, in the New England region of the United States, a variety of indigenous legumes are used in restaurants or in the home, such as Jacob's cattle, soldier beans, yellow-eyed beans, and navy beans (also known as native beans).\r",{"entities":[[14,17,"OTHER"],[18,25,"OTHER"],[26,32,"OTHER"],[40,46,"OTHER"],[47,53,"OTHER"],[79,86,"OTHER"],[99,110,"OTHER"],[121,125,"OTHER"],[135,140,"OTHER"],[143,149,"OTHER"],[151,164,"STAMPLEFOOD"],[166,183,"STAMPLEFOOD"],[189,199,"STAMPLEFOOD"],[215,227,"STAMPLEFOOD"]]}],["Originally, Native Americans sweetened baked beans with maple syrup, a tradition some recipes still follow, but some English colonists used brown sugar beginning in the 17th century.\r",{"entities":[[12,18,"OTHER"],[19,28,"OTHER"],[29,38,"SWEETSANDSUGAR"],[39,50,"STAMPLEFOOD"],[56,67,"SWEETSANDSUGAR"],[86,93,"OTHER"],[117,124,"OTHER"],[125,134,"OTHER"],[140,151,"SWEETSANDSUGAR"],[174,181,"OTHER"]]}],["In the 18th century, the convention of using American-made molasses as a sweetening agent became increasingly popular to avoid British taxes on sugar.\r",{"entities":[[12,19,"OTHER"],[25,35,"OTHER"],[45,58,"OTHER"],[73,89,"SWEETSANDSUGAR"],[127,134,"OTHER"],[135,140,"OTHER"],[144,149,"SWEETSANDSUGAR"]]}],["Boston baked beans use a sauce prepared with molasses and salt pork, a dish whose popularity has given Boston the nickname \"Beantown\".\r",{"entities":[[0,18,"NAMEOFDISH"],[25,30,"OTHER"],[45,53,"OTHER"],[58,67,"MEAT"],[71,75,"OTHER"],[103,109,"OTHER"],[114,122,"OTHER"],[124,132,"OTHER"]]}],["Today, baked beans are served throughout the United States alongside barbecue foods and at picnics.\r",{"entities":[[7,18,"NAMEOFDISH"],[45,51,"OTHER"],[52,58,"OTHER"],[69,77,"OTHER"],[78,83,"OTHER"],[91,98,"OTHER"]]}],["Beans in a brown sugar, sugar, or corn syrup sauce (with or without tomatoes) are widely available throughout the United States.\r",{"entities":[[0,5,"STAMPLEFOOD"],[11,22,"SWEETSANDSUGAR"],[24,29,"SWEETSANDSUGAR"],[34,50,"SWEETSANDSUGAR"],[68,76,"VEGETABLESHERBS"],[114,120,"OTHER"],[121,127,"OTHER"]]}],["Bush Brothers are the largest producer.\r",{"entities":[[0,4,"OTHER"],[5,13,"OTHER"],[30,38,"OTHER"]]}],["After the American Revolutionary War, Independence Day celebrations often included baked beans.\r",{"entities":[[10,18,"OTHER"],[19,32,"OTHER"],[33,36,"OTHER"],[38,50,"OTHER"],[51,54,"OTHER"],[55,67,"OTHER"],[83,94,"NAMEOFDISH"]]}],["Canned baked beans are used as a convenience food; most are made from haricot beans in sauce.\r",{"entities":[[0,18,"NAMEOFDISH"],[33,44,"OTHER"],[45,49,"OTHER"],[70,77,"OTHER"],[78,83,"OTHER"],[87,92,"OTHER"]]}],["They may be eaten hot or cold, and straight from the can, as they are fully cooked.\r",{"entities":[[18,21,"OTHER"],[25,29,"OTHER"],[53,56,"OTHER"],[76,82,"OTHER"]]}],["H. J. Heinz began producing canned baked beans in 1886.\r",{"entities":[[6,11,"OTHER"],[35,46,"NAMEOFDISH"]]}],["In the early 20th century, canned baked beans gained international popularity, particularly in the United Kingdom, where they have become a common part of an English full breakfast.\r",{"entities":[[18,25,"OTHER"],[27,45,"NAMEOFDISH"],[67,77,"OTHER"],[99,105,"OTHER"],[106,113,"OTHER"],[147,151,"OTHER"],[158,165,"OTHER"],[171,180,"OTHER"]]}],["Balut (/bəˈluːt/ bə-LOOT, /ˈbɑːluːt/ BAH-loot; also spelled as balot) is a fertilized developing egg embryo that is boiled or steamed and eaten from the shell.\r",{"entities":[[0,5,"NAMEOFDISH"],[7,24,"OTHER"],[26,45,"OTHER"],[63,68,"NAMEOFDISH"],[97,100,"ANIMAL"],[116,122,"OTHER"],[126,133,"OTHER"],[153,158,"OTHER"]]}],["It is commonly sold as street food most notably in the Philippines, Cambodia (Khmer: ពងទាកូន, paung tea kaun) and Vietnam (Vietnamese: trứng vịt lộn, hột vịt lộn).\r",{"entities":[[23,29,"OTHER"],[30,34,"OTHER"],[55,66,"OTHER"],[68,76,"OTHER"],[78,83,"OTHER"],[85,92,"OTHER"],[94,99,"OTHER"],[100,103,"OTHER"],[104,108,"OTHER"],[114,121,"OTHER"],[123,133,"OTHER"],[135,148,"OTHER"],[150,161,"OTHER"]]}],["The term comes from the Filipino language.\r",{"entities":[[4,8,"OTHER"],[24,32,"OTHER"],[33,41,"OTHER"]]}],["The length of incubation before the egg is cooked is a matter of local preference, but generally ranges between 14 and 21 days.\r",{"entities":[[4,10,"OTHER"],[14,24,"OTHER"],[36,39,"ANIMAL"],[71,81,"OTHER"],[122,126,"OTHER"]]}],["Baumkuchen (German pronunciation: ) is a kind of spit cake from German cuisine.\r",{"entities":[[0,10,"NAMEOFDISH"],[12,18,"OTHER"],[19,32,"OTHER"],[54,58,"STAMPLEFOOD"],[64,70,"OTHER"],[71,78,"OTHER"]]}],["It is also a popular dessert in Japan.\r",{"entities":[[21,28,"OTHER"],[32,37,"OTHER"]]}],["The characteristic rings that appear in its slices resemble tree rings, and give the cake its German name, Baumkuchen, which literally translates to \"tree cake\" or \"log cake\".\r",{"entities":[[19,24,"OTHER"],[60,64,"OTHER"],[65,70,"OTHER"],[85,89,"STAMPLEFOOD"],[94,100,"OTHER"],[101,105,"OTHER"],[107,117,"NAMEOFDISH"],[150,159,"NAMEOFDISH"],[164,174,"NAMEOFDISH"]]}],["Bean salad is a common salad composed of various cooked beans—typically green, wax, kidney, and/or lima beans—tossed in a sweet-sour vinaigrette.\r",{"entities":[[0,10,"NAMEOFDISH"],[23,28,"VEGETABLESHERBS"],[56,71,"OTHER"],[72,77,"OTHER"],[79,82,"OTHER"],[84,90,"OTHER"],[99,103,"OTHER"],[104,116,"OTHER"],[133,144,"OTHER"]]}],["Variant ingredients include fresh raw onions, bell pepper, and/or other cooked or raw vegetables, such as chickpeas.\r",{"entities":[[8,19,"OTHER"],[38,44,"VEGETABLESHERBS"],[46,57,"VEGETABLESHERBS"],[82,96,"VEGETABLESHERBS"],[106,115,"NUT"]]}],["Bean salad can also be prepared as a pickled dish, making it a popular choice for home canning.\r",{"entities":[[0,10,"NAMEOFDISH"],[45,49,"OTHER"],[82,86,"OTHER"],[87,94,"OTHER"]]}],["Salads prepared with this method should be used within a year for best quality.\r",{"entities":[[0,6,"VEGETABLESHERBS"],[26,32,"OTHER"],[57,61,"OTHER"],[71,78,"OTHER"]]}],["Cultures around the world have their own version of bean salad.\r",{"entities":[[0,8,"OTHER"],[20,25,"OTHER"],[41,48,"OTHER"],[52,62,"NAMEOFDISH"]]}],["Balela is a Middle Eastern salad that typically uses chickpeas and black beans with tomatoes, herbs, parsley, and lemon juice.\r",{"entities":[[0,6,"NAMEOFDISH"],[12,18,"OTHER"],[19,26,"OTHER"],[27,32,"VEGETABLESHERBS"],[53,62,"STAMPLEFOOD"],[67,78,"STAMPLEFOOD"],[84,92,"VEGETABLESHERBS"],[94,99,"VEGETABLESHERBS"],[101,108,"VEGETABLESHERBS"],[114,125,"FRUITS"]]}],["South American bean salad features poroto beans with tomatoes, parsley, oil and vinegar, and is served with grilled steak.\r",{"entities":[[0,5,"OTHER"],[6,14,"OTHER"],[15,25,"NAMEOFDISH"],[35,47,"STAMPLEFOOD"],[53,61,"VEGETABLESHERBS"],[63,70,"VEGETABLESHERBS"],[108,121,"MEAT"]]}],["The dish is commonly known in the United States as \"three-bean salad\".\r",{"entities":[[4,8,"OTHER"],[34,40,"OTHER"],[41,47,"OTHER"],[52,68,"NAMEOFDISH"]]}],["The generic term “bean salad” may also include a starch such as barley, pasta, rice, or quinoa.\r",{"entities":[[12,16,"OTHER"],[17,29,"NAMEOFDISH"],[49,55,"STAMPLEFOOD"],[64,70,"STAMPLEFOOD"],[72,77,"STAMPLEFOOD"],[79,83,"STAMPLEFOOD"],[88,94,"STAMPLEFOOD"]]}],["Beef Wellington is a steak dish of English origin, made out of fillet steak coated with pâté (often pâté de foie gras) and duxelles, wrapped in puff pastry, then baked.\r",{"entities":[[0,15,"NAMEOFDISH"],[21,26,"MEAT"],[27,31,"OTHER"],[35,42,"OTHER"],[43,49,"OTHER"],[63,75,"MEAT"],[88,92,"SWEETSANDSUGAR"],[100,117,"SWEETSANDSUGAR"],[123,131,"OTHER"],[149,155,"SWEETSANDSUGAR"]]}],["Some recipes include wrapping the coated meat in a crêpe or dry-cured ham to retain the moisture and prevent it from making the pastry soggy.\r",{"entities":[[5,12,"OTHER"],[41,45,"MEAT"],[51,56,"NAMEOFDISH"],[70,73,"MEAT"],[88,96,"OTHER"],[128,134,"SWEETSANDSUGAR"]]}],["A whole tenderloin may be wrapped and baked, and then sliced for serving, or the tenderloin may be sliced into individual portions prior to wrapping and baking.\r",{"entities":[[8,18,"MEAT"],[26,33,"OTHER"],[38,43,"OTHER"],[65,72,"OTHER"],[81,91,"MEAT"],[122,130,"OTHER"],[140,148,"OTHER"],[153,159,"OTHER"]]}],["A beefsteak, often called just steak, is a flat cut of beef with parallel faces, usually cut perpendicular to the muscle fibers.\r",{"entities":[[2,11,"NAMEOFDISH"],[31,36,"NAMEOFDISH"],[48,51,"OTHER"],[55,59,"MEAT"],[65,73,"OTHER"],[74,79,"OTHER"],[114,120,"OTHER"],[121,127,"OTHER"]]}],["In common restaurant service a single serving has a raw mass ranging from 120 to 600 grams (4 to 21 oz).\r",{"entities":[[10,20,"OTHER"],[21,28,"OTHER"],[38,45,"OTHER"],[56,60,"OTHER"],[85,90,"OTHER"]]}],["Beef steaks are usually grilled, pan-fried, or broiled.\r",{"entities":[[0,11,"MEAT"],[24,31,"OTHER"],[33,42,"OTHER"],[47,54,"OTHER"]]}],["The more tender cuts from the loin and rib are cooked quickly, using dry heat, and served whole.\r",{"entities":[[16,20,"OTHER"],[30,34,"MEAT"],[39,42,"MEAT"],[69,72,"OTHER"],[73,77,"OTHER"],[83,89,"OTHER"],[90,95,"OTHER"]]}],["Less tender cuts from the chuck or round are cooked with moist heat or are mechanically tenderized (cf. cube steak).\r",{"entities":[[12,16,"OTHER"],[26,31,"MEAT"],[35,40,"MEAT"],[57,62,"OTHER"],[63,67,"OTHER"],[75,87,"OTHER"],[88,98,"OTHER"],[104,114,"NAMEOFDISH"]]}],["Beijinho (Portuguese pronunciation: ; \"little kiss\" in Portuguese), also known as branquinho (\"little white one\"), is a typical Brazilian birthday party candy prepared with condensed milk, grated desiccated coconut, rolled over caster sugar or grated coconut and frequently topped with a clove.\r",{"entities":[[0,8,"NAMEOFDISH"],[10,20,"OTHER"],[21,34,"OTHER"],[39,50,"NAMEOFDISH"],[55,65,"OTHER"],[82,92,"NAMEOFDISH"],[94,112,"NAMEOFDISH"],[128,137,"OTHER"],[138,146,"OTHER"],[147,152,"OTHER"],[153,158,"SWEETSANDSUGAR"],[173,187,"ANIMAL"],[207,214,"FRUITS"],[235,240,"SWEETSANDSUGAR"],[244,258,"FRUITS"],[288,293,"VEGETABLESHERBS"]]}],["Beijinho is the coconut version of the Brazilian brigadeiro.\r",{"entities":[[0,8,"NAMEOFDISH"],[16,23,"FRUITS"],[24,31,"OTHER"],[39,48,"OTHER"],[49,59,"NAMEOFDISH"]]}],["When rolled, it can be covered with granulated sugar or grated coconut.\r",{"entities":[[36,52,"SWEETSANDSUGAR"],[56,70,"FRUITS"]]}],["Traditionally a single clove is stuck in the top of the candy.\r",{"entities":[[0,13,"OTHER"],[16,22,"OTHER"],[23,28,"VEGETABLESHERBS"],[56,61,"SWEETSANDSUGAR"]]}],["It is believed that Beijinho was originally called \"Nun's kiss\" and formerly made with almonds, water and sugar.\r",{"entities":[[20,28,"NAMEOFDISH"],[52,62,"NAMEOFDISH"],[87,94,"NUT"],[106,111,"SWEETSANDSUGAR"]]}],["The Berner Platte (English: Bernese plate) is a traditional meat dish of Bernese cuisine in Switzerland.It consists of various meat and sausage varieties such as smoked pork and beef, pork belly, sausage, bacon and pork ears or tails cooked with juniper-flavored sauerkraut, and other foods such as potatoes and green and/or dried beans, which are served on a large plate.\r",{"entities":[[0,17,"NAMEOFDISH"],[19,26,"OTHER"],[28,41,"NAMEOFDISH"],[60,64,"MEAT"],[73,80,"OTHER"],[81,88,"OTHER"],[92,106,"OTHER"],[127,131,"MEAT"],[136,143,"MEAT"],[162,173,"MEAT"],[178,182,"MEAT"],[184,194,"MEAT"],[196,203,"MEAT"],[205,210,"MEAT"],[215,224,"MEAT"],[228,233,"MEAT"],[263,273,"VEGETABLESHERBS"],[299,307,"STAMPLEFOOD"],[325,336,"STAMPLEFOOD"],[366,371,"OTHER"]]}],["The Berner Platte is not a stew; rather, the different meat ingredients and side dishes are each separately prepared or cooked.\r",{"entities":[[4,17,"NAMEOFDISH"],[31,32,"OTHER"],[55,59,"MEAT"],[60,71,"OTHER"],[81,87,"OTHER"],[108,116,"OTHER"],[120,126,"OTHER"]]}],["Berner Platte dishes are sometimes served within the context of a buffet.\r",{"entities":[[0,13,"NAMEOFDISH"],[14,20,"OTHER"],[53,60,"OTHER"],[66,72,"OTHER"]]}],["A biscuit, in most English speaking countries, is a flour-based baked and shaped food product.\r",{"entities":[[2,9,"NAMEOFDISH"],[19,26,"OTHER"],[36,45,"OTHER"],[52,63,"STAMPLEFOOD"],[81,85,"OTHER"],[86,93,"OTHER"]]}],["Biscuits are typically hard, flat, and unleavened.\r",{"entities":[[0,8,"NAMEOFDISH"],[23,27,"OTHER"],[29,33,"OTHER"],[39,49,"OTHER"]]}],["They are usually sweet and may be made with sugar, chocolate, icing, jam, ginger, or cinnamon.\r",{"entities":[[17,22,"SWEETSANDSUGAR"],[44,49,"SWEETSANDSUGAR"],[51,60,"SWEETSANDSUGAR"],[62,67,"SWEETSANDSUGAR"],[69,72,"SWEETSANDSUGAR"],[85,93,"SWEETSANDSUGAR"]]}],["They can also be savoury, similar to crackers.\r",{"entities":[[17,24,"OTHER"],[37,45,"NAMEOFDISH"]]}],["Types of biscuit include sandwich biscuits, digestive biscuits, ginger biscuits, shortbread biscuits, chocolate chip cookies, chocolate-coated marshmallow treats, Anzac biscuits, biscotti, and speculaas.\r",{"entities":[[9,16,"NAMEOFDISH"],[25,42,"NAMEOFDISH"],[44,62,"NAMEOFDISH"],[64,79,"NAMEOFDISH"],[81,100,"NAMEOFDISH"],[102,124,"NAMEOFDISH"],[126,161,"NAMEOFDISH"],[163,177,"NAMEOFDISH"],[179,187,"NAMEOFDISH"],[193,202,"NAMEOFDISH"]]}],["In most of North America, nearly all hard sweet biscuits are called \"cookies\", while the term \"biscuit\" is used for a soft, leavened quick bread similar to a less sweet version of a scone.\r",{"entities":[[11,16,"OTHER"],[17,24,"OTHER"],[42,47,"SWEETSANDSUGAR"],[48,56,"NAMEOFDISH"],[69,76,"NAMEOFDISH"],[94,103,"NAMEOFDISH"],[139,144,"STAMPLEFOOD"],[163,168,"SWEETSANDSUGAR"],[169,176,"OTHER"],[182,187,"OTHER"]]}],["Black pudding is a distinct regional type of blood sausage originating in the United Kingdom and Ireland.\r",{"entities":[[0,13,"NAMEOFDISH"],[37,41,"OTHER"],[45,58,"MEAT"],[78,84,"OTHER"],[85,92,"OTHER"],[97,104,"OTHER"]]}],["It is made from pork or occasionally beef blood, with pork fat or beef suet, and a cereal, usually oatmeal, oat groats, or barley groats.\r",{"entities":[[16,20,"MEAT"],[37,47,"MEAT"],[54,62,"MEAT"],[66,75,"MEAT"],[83,89,"STAMPLEFOOD"],[99,106,"STAMPLEFOOD"],[108,118,"STAMPLEFOOD"],[123,136,"STAMPLEFOOD"]]}],["The high proportion of cereal, along with the use of certain herbs such as pennyroyal, serves to distinguish black pudding from blood sausages eaten in other parts of the world.\r",{"entities":[[9,19,"OTHER"],[23,29,"STAMPLEFOOD"],[61,66,"VEGETABLESHERBS"],[75,85,"VEGETABLESHERBS"],[109,122,"NAMEOFDISH"],[128,142,"MEAT"],[158,163,"OTHER"],[171,176,"OTHER"]]}],["A blini (plural blinis or blini, rarely bliny; Russian: блины pl.\r",{"entities":[[2,7,"NAMEOFDISH"],[9,15,"OTHER"],[16,22,"NAMEOFDISH"],[26,31,"NAMEOFDISH"],[33,39,"OTHER"],[40,45,"NAMEOFDISH"],[47,54,"OTHER"],[56,64,"OTHER"]]}],["), traditionally also called a blin is a Russian and more broadly Eastern European pancake made from various kinds of flour or buckwheat, wheat, etc.\r",{"entities":[[31,35,"NAMEOFDISH"],[41,48,"OTHER"],[66,73,"OTHER"],[74,82,"OTHER"],[83,90,"STAMPLEFOOD"],[109,114,"OTHER"],[118,123,"STAMPLEFOOD"],[127,136,"STAMPLEFOOD"],[138,143,"STAMPLEFOOD"]]}],["They may be served with smetana, tvorog, caviar and other garnishes, or simply smeared with butter.\r",{"entities":[[24,31,"ANIMAL"],[33,39,"ANIMAL"],[41,47,"SEAFOOD"],[58,67,"OTHER"],[92,98,"ANIMAL"]]}],["Blini are among the most popular and most-eaten dishes in Russia.\r",{"entities":[[0,5,"NAMEOFDISH"],[48,54,"OTHER"],[58,64,"OTHER"]]}],["In the West, blini traditionally refers to small savory pancakes made with leavened batter.\r",{"entities":[[7,11,"OTHER"],[13,18,"NAMEOFDISH"],[56,64,"STAMPLEFOOD"],[84,90,"SWEETSANDSUGAR"]]}],["In modern Russian, the term most often refers to pan-sized leavened thin pancakes, although smaller leavened pancakes are also called blini and were much more common historically.\r",{"entities":[[10,17,"OTHER"],[23,27,"OTHER"],[73,81,"STAMPLEFOOD"],[100,117,"STAMPLEFOOD"],[134,139,"NAMEOFDISH"],[166,178,"OTHER"]]}],["Some English dictionaries record usage of the forms blin as singular and blini or bliny as plural, which corresponds to the original Russian forms, but other dictionaries consider this usage so rare in English that they do not mention blin at all and only record the widespread modern regular usage of blini for the singular and blinis for the plural.\r",{"entities":[[5,12,"OTHER"],[13,25,"OTHER"],[52,56,"NAMEOFDISH"],[73,78,"NAMEOFDISH"],[82,87,"NAMEOFDISH"],[91,97,"OTHER"],[133,140,"OTHER"],[158,170,"OTHER"],[202,209,"OTHER"],[235,239,"NAMEOFDISH"],[293,298,"OTHER"],[302,307,"NAMEOFDISH"],[329,335,"NAMEOFDISH"]]}],["Some cookbooks and restaurants use blin and blintchick as in Russian to refer to crêpes.\r",{"entities":[[5,14,"OTHER"],[19,30,"OTHER"],[35,39,"NAMEOFDISH"],[44,54,"NAMEOFDISH"],[61,68,"OTHER"],[81,87,"STAMPLEFOOD"]]}],["Blintzes, called blinchiki (little blinis) in Russian are an offshoot of blini.\r",{"entities":[[0,8,"NAMEOFDISH"],[17,26,"NAMEOFDISH"],[28,41,"NAMEOFDISH"],[46,53,"OTHER"],[61,69,"OTHER"],[73,78,"NAMEOFDISH"]]}],["They are thin pancakes usually made of wheat flour, folded to form a casing for various kinds of filing, typically cheese, fruit, or (in Russian cuisine) pre-fried minced meat, and then sautéed or baked.\r",{"entities":[[14,22,"STAMPLEFOOD"],[39,50,"STAMPLEFOOD"],[115,121,"ANIMAL"],[123,128,"FRUITS"],[137,144,"OTHER"],[145,152,"OTHER"],[164,175,"MEAT"]]}],["A blood sausage is a sausage filled with blood that is cooked or dried and mixed with a filler until it is thick enough to solidify when cooled.\r",{"entities":[[2,15,"NAMEOFDISH"],[21,28,"MEAT"],[41,46,"OTHER"],[65,70,"OTHER"],[88,94,"OTHER"],[123,131,"OTHER"]]}],["Most commonly, the blood of pigs, sheep, lamb, cow, chicken, or goose is used.\r",{"entities":[[19,24,"OTHER"],[28,32,"MEAT"],[34,39,"MEAT"],[41,45,"MEAT"],[47,50,"MEAT"],[52,59,"MEAT"],[64,69,"MEAT"]]}],["In Europe and the Americas, typical fillers include meat, fat, suet, bread, cornmeal, onion, chestnuts, barley, oatmeal and buckwheat.\r",{"entities":[[3,9,"OTHER"],[18,26,"OTHER"],[52,56,"MEAT"],[58,61,"MEAT"],[63,67,"MEAT"],[69,74,"STAMPLEFOOD"],[76,84,"STAMPLEFOOD"],[86,91,"VEGETABLESHERBS"],[93,102,"NUT"],[104,110,"VEGETABLESHERBS"],[112,119,"STAMPLEFOOD"],[124,133,"STAMPLEFOOD"]]}],["On the Iberian Peninsula and in Latin America and Asia, fillers are often made with rice.\r",{"entities":[[7,14,"OTHER"],[15,24,"OTHER"],[32,37,"OTHER"],[38,45,"OTHER"],[50,54,"OTHER"],[56,63,"OTHER"],[84,88,"STAMPLEFOOD"]]}],["Sweet variants with sugar, honey, orange peel and spices are also regional specialties.\r",{"entities":[[0,5,"SWEETSANDSUGAR"],[6,14,"OTHER"],[20,25,"SWEETSANDSUGAR"],[27,32,"SWEETSANDSUGAR"],[34,40,"FRUITS"],[50,56,"OTHER"],[66,74,"OTHER"],[75,86,"OTHER"]]}],["In many languages, there is a general term such as blood sausage (American English) that is used for all sausages that are made from blood, whether or not they include non-animal material such as bread, cereal, and nuts.\r",{"entities":[[8,17,"OTHER"],[38,42,"OTHER"],[51,64,"NAMEOFDISH"],[66,74,"OTHER"],[75,82,"OTHER"],[105,113,"MEAT"],[133,138,"OTHER"],[196,201,"STAMPLEFOOD"],[203,209,"STAMPLEFOOD"],[215,219,"NUT"]]}],["Sausages that include such material are often referred to with more specific terms, such as black pudding in English.\r",{"entities":[[0,8,"MEAT"],[27,35,"OTHER"],[77,82,"OTHER"],[92,105,"NAMEOFDISH"],[109,116,"OTHER"]]}],["Other varieties of blood sausage include boudin rouge (Creole and Cajun), rellena or moronga (Mexico) and sanganel (Friuli).\r",{"entities":[[6,15,"OTHER"],[19,32,"NAMEOFDISH"],[41,53,"NAMEOFDISH"],[55,61,"OTHER"],[66,71,"OTHER"],[74,81,"NAMEOFDISH"],[85,92,"NAMEOFDISH"],[94,100,"OTHER"],[106,114,"NAMEOFDISH"],[116,122,"OTHER"]]}],["Boiled eggs are eggs, typically from a chicken, cooked with their shells unbroken, usually by immersion in boiling water.\r",{"entities":[[0,11,"ANIMAL"],[16,20,"ANIMAL"],[39,46,"MEAT"],[66,72,"OTHER"],[107,114,"OTHER"],[115,120,"OTHER"]]}],["Hard-boiled eggs are cooked so that the egg white and egg yolk both solidify, while soft-boiled eggs may leave the yolk, and sometimes the white, at least partially liquid and raw.\r",{"entities":[[0,16,"NAMEOFDISH"],[40,49,"ANIMAL"],[54,62,"ANIMAL"],[96,100,"ANIMAL"],[115,119,"ANIMAL"]]}],["Boiled eggs are a popular breakfast food around the world.\r",{"entities":[[7,11,"ANIMAL"],[26,35,"OTHER"],[36,40,"OTHER"],[52,57,"OTHER"]]}],["Besides a boiling water immersion, there are a few different methods to make boiled eggs.\r",{"entities":[[18,23,"OTHER"],[61,68,"OTHER"],[77,88,"NAMEOFDISH"]]}],["Eggs can also be cooked below the boiling temperature, i.e.\r",{"entities":[[0,4,"ANIMAL"],[42,53,"OTHER"]]}],["coddling, or they can be steamed.\r",{"entities":[[0,8,"OTHER"],[25,32,"OTHER"]]}],["The egg timer was named for commonly being used to time the boiling of eggs.\r",{"entities":[[4,7,"ANIMAL"],[51,55,"OTHER"],[71,75,"ANIMAL"]]}],["Boodog is a Mongolian cuisine dish of barbecued goat or Tarbagan marmot cooked with heated stones inserted into the carcass.\r",{"entities":[[0,6,"NAMEOFDISH"],[12,21,"OTHER"],[22,29,"OTHER"],[30,34,"OTHER"],[48,52,"MEAT"],[56,71,"MEAT"],[84,90,"OTHER"],[91,97,"OTHER"],[116,123,"OTHER"]]}],["It is prepared on special occasions.\r",{"entities":[[18,25,"OTHER"],[26,35,"OTHER"]]}],["The meat, often accompanied by vegetables, is cooked with heated stones in a sealed milk can (khorkhog) or the de-boned body of the animals.\r",{"entities":[[4,8,"MEAT"],[31,41,"VEGETABLESHERBS"],[58,64,"OTHER"],[65,71,"OTHER"],[84,88,"ANIMAL"],[94,102,"OTHER"],[120,124,"OTHER"],[132,139,"OTHER"]]}],["Marmot hunting usually takes place in the fall when the animals are larger and have been preparing for hibernation.\r",{"entities":[[0,6,"MEAT"],[7,14,"OTHER"],[42,46,"OTHER"],[56,63,"OTHER"],[103,114,"OTHER"]]}],["Borscht (English: /ˈbɔːrʃ, ˈbɔːrʃt/) is a sour soup, made with meat stock, vegetables and seasonings, common in Eastern Europe and Northern Asia.\r",{"entities":[[0,7,"NAMEOFDISH"],[9,16,"OTHER"],[18,25,"OTHER"],[27,35,"OTHER"],[42,46,"OTHER"],[47,51,"OTHER"],[63,67,"MEAT"],[68,73,"OTHER"],[75,85,"VEGETABLESHERBS"],[112,119,"OTHER"],[120,126,"OTHER"],[131,139,"OTHER"],[140,144,"OTHER"]]}],["In English, the word \"borscht\" is most often associated with the soup's variant of Ukrainian origin, made with red beetroots as one of the main ingredients, which give the dish its distinctive red color.\r",{"entities":[[3,10,"OTHER"],[16,20,"OTHER"],[22,29,"NAMEOFDISH"],[65,69,"OTHER"],[83,92,"OTHER"],[93,99,"OTHER"],[111,124,"VEGETABLESHERBS"],[144,155,"OTHER"],[172,176,"OTHER"],[193,196,"OTHER"],[197,202,"OTHER"]]}],["The same name, however, is also used for a wide selection of sour-tasting soups without beetroots, such as sorrel-based green borscht, rye-based white borscht, and cabbage borscht.\r",{"entities":[[9,13,"OTHER"],[48,57,"OTHER"],[74,79,"OTHER"],[88,97,"VEGETABLESHERBS"],[107,133,"NAMEOFDISH"],[135,158,"NAMEOFDISH"],[164,179,"NAMEOFDISH"]]}],["Borscht derives from an ancient soup originally cooked from pickled stems, leaves and umbels of common hogweed (Heracleum sphondylium), an herbaceous plant growing in damp meadows, which lent the dish its Slavic name.\r",{"entities":[[0,7,"NAMEOFDISH"],[32,36,"OTHER"],[68,73,"VEGETABLESHERBS"],[75,81,"VEGETABLESHERBS"],[103,110,"VEGETABLESHERBS"],[112,121,"OTHER"],[122,133,"OTHER"],[139,149,"OTHER"],[150,155,"OTHER"],[172,179,"OTHER"],[205,211,"OTHER"],[212,216,"OTHER"]]}],["With time, it evolved into a diverse array of tart soups, among which the Ukrainian beet-based red borscht has become the most popular.\r",{"entities":[[5,9,"OTHER"],[51,56,"OTHER"],[74,83,"OTHER"],[84,106,"NAMEOFDISH"],[127,134,"OTHER"]]}],["It is typically made by combining meat or bone stock with sautéed vegetables, which – as well as beetroots – usually include cabbage, carrots, onions, potatoes, and tomatoes.\r",{"entities":[[34,38,"MEAT"],[42,46,"OTHER"],[47,52,"OTHER"],[58,76,"VEGETABLESHERBS"],[97,106,"VEGETABLESHERBS"],[125,132,"VEGETABLESHERBS"],[134,141,"VEGETABLESHERBS"],[143,149,"VEGETABLESHERBS"],[151,159,"STAMPLEFOOD"],[165,173,"VEGETABLESHERBS"]]}],["Depending on the recipe, borscht may include meat or fish, or be purely vegetarian; it may be served either hot or cold, and it may range from a hearty one-pot meal to a clear broth or a smooth drink.\r",{"entities":[[17,23,"OTHER"],[25,32,"NAMEOFDISH"],[45,49,"MEAT"],[53,57,"SEAFOOD"],[72,82,"OTHER"],[152,164,"OTHER"],[176,181,"OTHER"],[194,199,"OTHER"]]}],["It is often served with smetana or sour cream, hard-boiled eggs or potatoes, but there exists an ample choice of more involved garnishes and side dishes, such as uszka or pampushky, that can be served with the soup.\r",{"entities":[[24,31,"ANIMAL"],[35,45,"ANIMAL"],[59,63,"ANIMAL"],[67,75,"STAMPLEFOOD"],[103,109,"OTHER"],[127,136,"OTHER"],[146,152,"OTHER"],[162,167,"OTHER"],[171,180,"OTHER"],[210,214,"OTHER"]]}],["Its popularity has spread throughout Eastern Europe and – by way of migration away from the Russian Empire – to other continents.\r",{"entities":[[4,14,"OTHER"],[37,44,"OTHER"],[45,51,"OTHER"],[92,99,"OTHER"],[100,106,"OTHER"],[118,128,"OTHER"]]}],["In North America, borscht is often linked with either Jews or Mennonites, the groups who first brought it there from Europe.\r",{"entities":[[3,8,"OTHER"],[9,16,"OTHER"],[54,58,"OTHER"],[62,72,"OTHER"],[78,84,"OTHER"],[117,123,"OTHER"]]}],["Several ethnic groups claim borscht, in its various local implementations, as their own national dish consumed as part of ritual meals within Eastern Orthodox, Greek Catholic, Roman Catholic, and Jewish religious traditions.\r",{"entities":[[15,21,"OTHER"],[28,35,"NAMEOFDISH"],[58,73,"OTHER"],[88,96,"OTHER"],[97,101,"OTHER"],[122,128,"OTHER"],[129,134,"OTHER"],[142,149,"OTHER"],[150,158,"OTHER"],[160,165,"OTHER"],[166,174,"OTHER"],[176,181,"OTHER"],[182,190,"OTHER"],[196,202,"OTHER"],[213,223,"OTHER"]]}],["A Boston cream pie is a cake with a cream filling.\r",{"entities":[[2,18,"NAMEOFDISH"],[24,28,"STAMPLEFOOD"],[36,49,"SWEETSANDSUGAR"]]}],["The dessert acquired its name when cakes and pies were cooked in the same pans, and the words were used interchangeably.\r",{"entities":[[4,11,"SWEETSANDSUGAR"],[25,29,"OTHER"],[35,40,"STAMPLEFOOD"],[45,49,"STAMPLEFOOD"],[74,78,"OTHER"],[88,93,"OTHER"]]}],["In the late 19th century, this type of cake was variously called a \"cream pie\", a \"chocolate cream pie\", or a \"custard cake\".\r",{"entities":[[17,24,"OTHER"],[39,43,"STAMPLEFOOD"],[68,77,"NAMEOFDISH"],[82,103,"NAMEOFDISH"],[110,124,"NAMEOFDISH"]]}],["A bouillon cube /ˈbuːjɒn/ (Canada and US), stock cube (Australia, Ireland, New Zealand, South Africa and UK), or broth cube (Asia) is dehydrated broth or stock formed into a small cube or other cuboid shape.\r",{"entities":[[2,15,"NAMEOFDISH"],[16,25,"OTHER"],[27,33,"OTHER"],[38,40,"OTHER"],[43,53,"NAMEOFDISH"],[55,64,"OTHER"],[66,73,"OTHER"],[75,78,"OTHER"],[79,86,"OTHER"],[88,93,"OTHER"],[94,100,"OTHER"],[105,107,"OTHER"],[113,123,"NAMEOFDISH"],[125,129,"OTHER"],[154,159,"OTHER"],[180,184,"OTHER"],[201,206,"OTHER"]]}],["The most common format is a cube about 13 mm (1⁄2 in) wide.\r",{"entities":[[16,22,"OTHER"],[28,32,"OTHER"]]}],["It is typically made from dehydrated vegetables or meat stock, a small portion of fat, MSG, salt, and seasonings, shaped into a small cube.\r",{"entities":[[37,47,"VEGETABLESHERBS"],[51,55,"MEAT"],[82,85,"MEAT"],[87,90,"OTHER"],[92,96,"OTHER"],[102,112,"OTHER"],[134,138,"OTHER"]]}],["Vegetarian and vegan types are also made.\r",{"entities":[[0,10,"OTHER"],[15,20,"OTHER"],[21,26,"OTHER"]]}],["Bouillon is also available in granular, powdered, liquid, and paste forms.\r",{"entities":[[0,8,"NAMEOFDISH"],[30,38,"OTHER"],[40,48,"OTHER"],[50,56,"OTHER"],[62,67,"OTHER"],[68,73,"OTHER"]]}],["Bratwurst (German: ) is a type of German sausage made from pork or, less commonly, beef or veal.\r",{"entities":[[0,9,"NAMEOFDISH"],[11,17,"OTHER"],[26,30,"OTHER"],[34,40,"OTHER"],[41,48,"MEAT"],[59,63,"MEAT"],[83,87,"MEAT"],[91,95,"MEAT"]]}],["The name is derived from the Old High German Brätwurst, from brät-, finely chopped meat, and Wurst, sausage, although in modern German it is often associated with the verb braten, to pan fry or roast.\r",{"entities":[[4,8,"OTHER"],[38,44,"OTHER"],[45,54,"NAMEOFDISH"],[83,87,"MEAT"],[93,98,"MEAT"],[100,107,"MEAT"],[128,134,"OTHER"],[167,171,"OTHER"]]}],["Beef and veal are usually incorporated amongst a blend often including pork.\r",{"entities":[[0,4,"MEAT"],[9,13,"MEAT"],[49,54,"OTHER"],[71,75,"MEAT"]]}],["Bread soup is a simple soup that mainly consists of stale bread.\r",{"entities":[[0,5,"STAMPLEFOOD"],[6,10,"OTHER"],[23,27,"OTHER"],[58,63,"STAMPLEFOOD"]]}],["Variations exist in many countries, and it is often eaten during Lent.\r",{"entities":[[0,10,"OTHER"],[25,34,"OTHER"],[65,69,"OTHER"]]}],["Both brown and white bread may be used.\r",{"entities":[[15,26,"STAMPLEFOOD"]]}],["The basis for bread soup is traditionally either meat soup or vegetable broth.\r",{"entities":[[14,19,"STAMPLEFOOD"],[20,24,"OTHER"],[49,53,"MEAT"],[54,58,"OTHER"],[62,71,"VEGETABLESHERBS"],[72,77,"OTHER"]]}],["Less often it is made with fish broth.\r",{"entities":[[27,31,"SEAFOOD"],[32,37,"OTHER"]]}],["To prepare the dish, the bread is either cut into pieces and put directly into the broth, or it is cooked with onions and spices in a broth and then pureed.\r",{"entities":[[15,19,"OTHER"],[25,30,"STAMPLEFOOD"],[50,56,"OTHER"],[83,88,"OTHER"],[111,117,"VEGETABLESHERBS"],[122,128,"OTHER"],[134,139,"OTHER"]]}],["Some versions add bacon, egg and cream, others liver sausage or blood sausage.\r",{"entities":[[5,13,"OTHER"],[18,23,"MEAT"],[25,28,"ANIMAL"],[33,38,"ANIMAL"],[47,60,"MEAT"],[64,77,"MEAT"]]}],["A common version of the dish is prepared from the broth remaining from the steeping of sausage during home butchering of pigs.\r",{"entities":[[9,16,"OTHER"],[24,28,"OTHER"],[50,55,"OTHER"],[87,94,"MEAT"],[121,125,"MEAT"]]}],["The soup is then traditionally seasoned with marjoram.\r",{"entities":[[4,8,"OTHER"],[45,53,"VEGETABLESHERBS"]]}],["An Italian variation, millefanti, also uses egg and Parmesan cheese.\r",{"entities":[[3,10,"OTHER"],[11,20,"OTHER"],[44,47,"ANIMAL"],[52,67,"ANIMAL"]]}],["Some fine variations contain wine.\r",{"entities":[[10,20,"OTHER"],[29,33,"OTHER"]]}],["Other more rustic versions contain malt or beer.\r",{"entities":[[18,26,"OTHER"],[35,39,"OTHER"],[43,47,"OTHER"]]}],["Brisket is a cut of meat from the breast or lower chest of beef or veal.\r",{"entities":[[0,7,"NAMEOFDISH"],[20,24,"MEAT"],[59,63,"MEAT"],[67,71,"MEAT"]]}],["The beef brisket is one of the nine beef primal cuts, though the definition of the cut differs internationally.\r",{"entities":[[4,8,"MEAT"],[9,16,"NAMEOFDISH"],[36,40,"MEAT"],[48,52,"OTHER"],[83,86,"OTHER"]]}],["The brisket muscles include the superficial and deep pectorals.\r",{"entities":[[4,11,"NAMEOFDISH"],[53,62,"OTHER"]]}],["As cattle do not have collar bones, these muscles support about 60% of the body weight of standing or moving cattle.\r",{"entities":[[3,9,"MEAT"],[29,34,"OTHER"],[42,49,"OTHER"],[75,79,"OTHER"],[80,86,"OTHER"],[109,115,"MEAT"]]}],["This requires a significant amount of connective tissue, so the resulting meat must be cooked correctly to tenderise it.\r",{"entities":[[38,48,"OTHER"],[49,55,"OTHER"],[74,78,"MEAT"],[117,119,"OTHER"]]}],["According to the Random House Dictionary of the English Language, Second Edition, the term derives from the Middle English brusket which comes from the earlier Old Norse brjósk, meaning cartilage.\r",{"entities":[[17,23,"OTHER"],[24,29,"OTHER"],[30,40,"OTHER"],[48,55,"OTHER"],[56,64,"OTHER"],[66,72,"OTHER"],[73,80,"OTHER"],[86,90,"OTHER"],[108,114,"OTHER"],[115,122,"OTHER"],[123,130,"OTHER"],[160,163,"OTHER"],[164,169,"OTHER"],[170,176,"OTHER"],[186,195,"OTHER"]]}],["The cut overlies the sternum, ribs, and connecting costal cartilages.\r",{"entities":[[4,7,"OTHER"],[21,28,"OTHER"],[30,34,"MEAT"],[58,68,"OTHER"]]}],["Bubble and squeak is a British dish made from cooked potatoes and cabbage, mixed together and fried.\r",{"entities":[[0,17,"NAMEOFDISH"],[23,30,"OTHER"],[31,35,"OTHER"],[53,61,"STAMPLEFOOD"],[66,73,"VEGETABLESHERBS"],[81,89,"OTHER"]]}],["The food writer Howard Hillman classes it as one of the \"great peasant dishes of the world\".\r",{"entities":[[4,8,"OTHER"],[9,15,"OTHER"],[16,22,"OTHER"],[23,30,"OTHER"],[71,77,"OTHER"],[85,90,"OTHER"]]}],["The dish has been known since at least the 18th century, and in its early versions it contained cooked beef; by the mid-20th century the two vegetables had become the principal ingredients.\r",{"entities":[[4,8,"OTHER"],[48,55,"OTHER"],[74,82,"OTHER"],[103,107,"MEAT"],[125,132,"OTHER"],[141,151,"VEGETABLESHERBS"],[177,188,"OTHER"]]}],["A Buccellato is a Sicilian circular cake made from pastry dough filled with figs and nuts.\r",{"entities":[[2,12,"NAMEOFDISH"],[19,27,"OTHER"],[37,41,"STAMPLEFOOD"],[52,58,"STAMPLEFOOD"],[77,81,"FRUITS"],[86,90,"NUT"]]}],["It is traditionally associated with Christmas in Sicily.\r",{"entities":[[36,45,"OTHER"],[49,55,"OTHER"]]}],["It is not to be confused with the distinct, but similar traditional Lucchese cake of the same name, the buccellato (di Lucca), although both are ring-shaped sweet breads that contain candied fruit peels.\r",{"entities":[[34,42,"OTHER"],[56,67,"OTHER"],[68,76,"OTHER"],[77,81,"STAMPLEFOOD"],[104,114,"NAMEOFDISH"],[116,124,"NAMEOFDISH"],[157,169,"STAMPLEFOOD"],[183,196,"FRUITS"]]}],["A Buffalo wing in American cuisine is an unbreaded chicken wing section (flat or drumette) that is generally deep-fried, then coated or dipped in a sauce consisting of a vinegar-based cayenne pepper hot sauce and melted butter prior to serving.\r",{"entities":[[2,14,"NAMEOFDISH"],[18,26,"OTHER"],[27,34,"OTHER"],[51,58,"MEAT"],[184,198,"VEGETABLESHERBS"]]}],["They are traditionally served hot, along with celery sticks and carrot sticks, and a dip of blue cheese dressing or, primarily outside of New York, ranch dressing.\r",{"entities":[[23,29,"OTHER"],[46,52,"VEGETABLESHERBS"],[64,70,"VEGETABLESHERBS"],[92,103,"ANIMAL"],[138,141,"OTHER"],[142,146,"OTHER"],[154,162,"OTHER"]]}],["Buffalo wings are named for Buffalo, New York, where they were invented, and have no relation to the animal.\r",{"entities":[[0,13,"NAMEOFDISH"],[28,35,"OTHER"],[37,40,"OTHER"],[41,45,"OTHER"],[101,107,"OTHER"]]}],["They are often called simply chicken wings, hot wings, or just wings.\r",{"entities":[[29,42,"NAMEOFDISH"],[44,53,"NAMEOFDISH"],[63,68,"NAMEOFDISH"]]}],["Buffalo wings have gained in popularity in the United States and abroad, with some North American restaurant chains featuring them as a main menu item.\r",{"entities":[[0,13,"NAMEOFDISH"],[47,53,"OTHER"],[54,60,"OTHER"],[65,71,"OTHER"],[83,88,"OTHER"],[89,97,"OTHER"],[98,108,"OTHER"],[109,115,"OTHER"],[146,150,"OTHER"]]}],["The name \"Buffalo\" is now also applied to other spiced fried foods served with dipping sauces, including boneless chicken wings (made from chicken breast meat rather than a chicken wing), chicken fries, chicken nuggets, popcorn chicken, shrimp, and cauliflower.\r",{"entities":[[4,8,"OTHER"],[10,17,"OTHER"],[61,66,"OTHER"],[87,93,"OTHER"],[105,127,"NAMEOFDISH"],[139,158,"MEAT"],[173,185,"MEAT"],[188,201,"NAMEOFDISH"],[203,218,"NAMEOFDISH"],[220,235,"NAMEOFDISH"],[237,243,"SEAFOOD"],[249,260,"VEGETABLESHERBS"]]}],["It is also used for other dishes, such as pizza, that are seasoned with the Buffalo-style sauce or a Buffalo flavor seasoning.\r",{"entities":[[26,32,"OTHER"],[42,47,"NAMEOFDISH"],[101,108,"OTHER"],[109,115,"OTHER"],[116,125,"OTHER"]]}],["Buldak (불닭) or fire chicken is a heavily spiced, barbecued chicken dish.\r",{"entities":[[0,6,"NAMEOFDISH"],[8,10,"OTHER"],[15,27,"NAMEOFDISH"],[59,66,"MEAT"],[67,71,"OTHER"]]}],["The literal meaning of the name is \"fire chicken\", where bul means \"fire\" and dak translates to \"chicken.\"\r",{"entities":[[12,19,"OTHER"],[27,31,"OTHER"],[36,48,"NAMEOFDISH"],[57,60,"OTHER"],[67,73,"OTHER"],[78,81,"OTHER"],[96,104,"MEAT"]]}],["Bulgogi (Korean: 불고기; American English /bʊlˈɡoʊɡiː/ buul-GOH-ghee; from Korean bul-gogi ), literally \"fire meat\") is a gui (Korean-style grilled or roasted dish) made of thin, marinated slices of meat, most commonly beef, grilled on a barbecue or on a stove-top griddle.\r",{"entities":[[0,7,"NAMEOFDISH"],[9,15,"OTHER"],[17,20,"OTHER"],[22,30,"OTHER"],[31,38,"OTHER"],[39,51,"OTHER"],[52,65,"OTHER"],[72,78,"OTHER"],[79,87,"OTHER"],[102,111,"NAMEOFDISH"],[124,136,"OTHER"],[156,160,"OTHER"],[186,192,"OTHER"],[196,200,"NAMEOFDISH"],[216,220,"NAMEOFDISH"],[252,269,"OTHER"]]}],["It is also often stir-fried in a pan in home cooking.\r",{"entities":[[33,36,"OTHER"],[45,52,"OTHER"]]}],["Sirloin, rib eye are frequently used cuts of beef for the dish.\r",{"entities":[[0,7,"NAMEOFDISH"],[9,16,"MEAT"],[37,41,"OTHER"],[45,49,"MEAT"],[58,62,"OTHER"]]}],["The dish originated from northern areas of the Korean Peninsula, but is a very popular dish in South Korea, where it can be found anywhere from upscale restaurants to local supermarkets as pan-ready kits.\r",{"entities":[[4,8,"OTHER"],[47,53,"OTHER"],[54,63,"OTHER"],[87,91,"OTHER"],[95,100,"OTHER"],[101,106,"OTHER"],[152,163,"OTHER"],[173,185,"OTHER"],[199,203,"OTHER"]]}],["Buljol is a salad dish of the cuisine of Trinidad and Tobago.\r",{"entities":[[0,6,"NAMEOFDISH"],[12,17,"VEGETABLESHERBS"],[18,22,"OTHER"],[30,37,"OTHER"],[41,49,"OTHER"],[54,60,"OTHER"]]}],["It consists of chopped salted cod, tomatoes and chilies.\r",{"entities":[[23,33,"SEAFOOD"],[35,43,"VEGETABLESHERBS"],[48,55,"VEGETABLESHERBS"]]}],["The name is of French origin.\r",{"entities":[[4,8,"OTHER"],[15,21,"OTHER"],[22,28,"OTHER"]]}],["18th-century colonial power Spain launched the cédula de población in 1783, an edict that successfully promoted the settling of French (i.e.\r",{"entities":[[0,12,"OTHER"],[28,33,"OTHER"],[47,53,"OTHER"],[54,56,"OTHER"],[57,66,"OTHER"],[79,84,"OTHER"],[128,134,"OTHER"]]}],["likewise Catholic) planters in Trinidad who quickly set the population majority.\r",{"entities":[[9,17,"OTHER"],[31,39,"OTHER"],[60,70,"OTHER"],[71,79,"OTHER"]]}],["The name is a combination of the French words brulé ('burnt') and gueule ('muzzle'), which was changed into bu'n jaw in Trinidad's 19th century patois and finally morphed into buljol.\r",{"entities":[[4,8,"OTHER"],[33,39,"OTHER"],[46,51,"OTHER"],[53,59,"OTHER"],[66,72,"OTHER"],[74,82,"OTHER"],[108,116,"OTHER"],[120,130,"OTHER"],[136,143,"OTHER"],[163,170,"OTHER"],[176,182,"NAMEOFDISH"]]}],["The name does not relate to the temperature of the dish (it is served cold) but to its spiciness, caused by the added hot pepper.\r",{"entities":[[4,8,"OTHER"],[32,43,"OTHER"],[51,55,"OTHER"],[87,96,"OTHER"],[118,128,"VEGETABLESHERBS"]]}],["In colonial times buljol was considered a poor man's food, but nowadays it is used as a breakfast ingredient, being eaten with toast or fried bake.\r",{"entities":[[12,17,"OTHER"],[18,24,"NAMEOFDISH"],[53,57,"OTHER"],[88,97,"OTHER"],[98,108,"OTHER"],[127,132,"STAMPLEFOOD"],[142,146,"OTHER"]]}],["From Trinidad the use of buljol has spread to other Caribbean islands (especially Barbados) and Trinidadian communities in English-speaking countries such as Canada, Great Britain and the United States.\r",{"entities":[[5,13,"OTHER"],[25,31,"NAMEOFDISH"],[52,61,"OTHER"],[62,69,"OTHER"],[82,90,"OTHER"],[96,107,"OTHER"],[108,119,"OTHER"],[140,149,"OTHER"],[158,164,"OTHER"],[166,171,"OTHER"],[172,179,"OTHER"],[188,194,"OTHER"],[195,201,"OTHER"]]}],["The skin and bones of the salted cod are removed, then it is cooked or repeatedly soused with cooking water to remove as much of the salt as possible.\r",{"entities":[[4,8,"OTHER"],[13,18,"OTHER"],[26,36,"SEAFOOD"],[61,67,"OTHER"],[102,107,"OTHER"],[133,137,"OTHER"]]}],["The fish is then shredded and mixed with chopped tomatoes and chilies.\r",{"entities":[[4,8,"SEAFOOD"],[49,57,"VEGETABLESHERBS"],[62,69,"VEGETABLESHERBS"]]}],["Additional ingredients are added to taste with onions, bell peppers and olive oil being prevalent, but also garlic, hard-boiled eggs, lemon juice, lettuce, white wine and various herbs are used.\r",{"entities":[[11,22,"OTHER"],[47,53,"VEGETABLESHERBS"],[55,67,"VEGETABLESHERBS"],[108,114,"VEGETABLESHERBS"],[128,132,"ANIMAL"],[134,145,"FRUITS"],[147,154,"VEGETABLESHERBS"],[162,166,"OTHER"],[179,184,"VEGETABLESHERBS"]]}],["Instead of codfish sometimes pollock or hake are used.\r",{"entities":[[11,18,"SEAFOOD"],[29,36,"SEAFOOD"],[40,44,"SEAFOOD"]]}],["A Bundt cake (/bʌnt/) is a cake that is baked in a Bundt pan, shaping it into a distinctive donut shape.\r",{"entities":[[2,12,"NAMEOFDISH"],[14,20,"OTHER"],[27,31,"STAMPLEFOOD"],[57,60,"OTHER"],[92,97,"SWEETSANDSUGAR"]]}],["The shape is inspired by a traditional European cake known as Gugelhupf, but Bundt cakes are not generally associated with any single recipe.\r",{"entities":[[4,9,"OTHER"],[39,47,"OTHER"],[48,52,"STAMPLEFOOD"],[62,71,"NAMEOFDISH"],[77,88,"NAMEOFDISH"],[134,140,"OTHER"]]}],["The style of mold in North America was popularized in the 1950s and 1960s, after cookware manufacturer Nordic Ware trademarked the name \"Bundt\" and began producing Bundt pans from cast aluminum.\r",{"entities":[[13,17,"OTHER"],[21,26,"OTHER"],[27,34,"OTHER"],[90,102,"OTHER"],[103,109,"OTHER"],[110,114,"OTHER"],[137,142,"OTHER"],[170,174,"OTHER"],[185,193,"OTHER"]]}],["Publicity from Pillsbury saw the cakes gain widespread popularity.\r",{"entities":[[0,9,"OTHER"],[15,24,"OTHER"],[33,38,"STAMPLEFOOD"]]}],["Buridda is an Italian seafood soup or stew originally from Liguria.\r",{"entities":[[0,7,"NAMEOFDISH"],[14,21,"OTHER"],[22,29,"SEAFOOD"],[30,34,"OTHER"],[38,42,"OTHER"],[59,66,"OTHER"]]}],["Some preparations may be slow-cooked, while others are cooked in a relatively short amount of time (9–10 minutes).\r",{"entities":[[5,17,"OTHER"],[94,98,"OTHER"],[105,112,"OTHER"]]}],["It has also been described as a stew, or as similar in texture to a stew.\r",{"entities":[[32,36,"OTHER"],[55,62,"OTHER"],[68,72,"OTHER"]]}],["Butajiru or tonjiru (豚汁, \"pork soup\") is a Japanese soup made with pork and vegetables, flavoured with miso.\r",{"entities":[[0,8,"NAMEOFDISH"],[12,19,"NAMEOFDISH"],[21,23,"OTHER"],[26,35,"NAMEOFDISH"],[44,52,"OTHER"],[53,57,"OTHER"],[68,72,"MEAT"],[77,87,"VEGETABLESHERBS"],[104,108,"OTHER"]]}],["It is a more substantial version of miso soup, with a larger quantity and variety of ingredients.\r",{"entities":[[36,40,"OTHER"],[41,45,"OTHER"],[61,69,"OTHER"],[74,81,"OTHER"],[85,96,"OTHER"]]}],["Butter chicken, traditionally known as murgh makhani (pronounced ), is an Indian dish originating in Delhi.\r",{"entities":[[0,14,"NAMEOFDISH"],[39,52,"NAMEOFDISH"],[54,64,"OTHER"],[74,80,"OTHER"],[81,85,"OTHER"],[101,106,"OTHER"]]}],["It is a type of curry made from chicken with a spiced tomato and butter (makhan) sauce.\r",{"entities":[[16,21,"OTHER"],[32,39,"MEAT"],[54,60,"VEGETABLESHERBS"],[65,71,"ANIMAL"],[73,79,"OTHER"],[81,86,"OTHER"]]}],["Its sauce is known for its rich texture.\r",{"entities":[[4,9,"OTHER"],[32,39,"OTHER"]]}],["It is similar to chicken tikka masala, which uses a tomato paste.\r",{"entities":[[17,37,"NAMEOFDISH"],[52,58,"VEGETABLESHERBS"],[59,64,"OTHER"]]}],["Bún bò Huế (pronounced ) or bún bò (English: /buːn bɔː/) is a Vietnamese rice noodle (bún) dish with sliced beef (bò), chả lụa, and sometimes pork knuckles.\r",{"entities":[[0,10,"NAMEOFDISH"],[12,22,"OTHER"],[28,34,"NAMEOFDISH"],[36,43,"OTHER"],[45,55,"OTHER"],[73,77,"STAMPLEFOOD"],[78,84,"STAMPLEFOOD"],[86,89,"OTHER"],[91,95,"OTHER"],[108,112,"MEAT"],[119,126,"OTHER"],[142,155,"MEAT"]]}],["The dish originates from Huế, a city in central Vietnam associated with the cooking style of the former royal court.\r",{"entities":[[4,8,"OTHER"],[25,28,"OTHER"],[48,55,"OTHER"],[104,115,"OTHER"]]}],["The dish has a mix of spicy, salty, and savory flavors.\r",{"entities":[[4,8,"OTHER"],[22,27,"OTHER"],[29,34,"OTHER"],[40,46,"OTHER"],[47,54,"OTHER"]]}],["The predominant flavor is that of lemongrass.\r",{"entities":[[4,15,"OTHER"],[34,44,"VEGETABLESHERBS"]]}],["Compared to phở or bún riêu, the noodles are thicker and cylindrical.\r",{"entities":[[12,15,"NAMEOFDISH"],[19,27,"NAMEOFDISH"],[33,40,"STAMPLEFOOD"],[45,52,"OTHER"],[57,68,"OTHER"]]}],["Cake is a flour confection made from flour, sugar, and other ingredients and is usually baked.\r",{"entities":[[0,4,"STAMPLEFOOD"],[10,15,"STAMPLEFOOD"],[16,26,"OTHER"],[37,42,"STAMPLEFOOD"],[44,49,"SWEETSANDSUGAR"],[61,72,"OTHER"],[88,93,"OTHER"]]}],["In their oldest forms, cakes were modifications of bread, but cakes now cover a wide range of preparations that can be simple or elaborate and which share features with desserts such as pastries, meringues, custards, and pies.\r",{"entities":[[16,21,"OTHER"],[23,28,"STAMPLEFOOD"],[51,56,"STAMPLEFOOD"],[62,67,"STAMPLEFOOD"],[94,106,"OTHER"],[169,177,"OTHER"],[186,194,"STAMPLEFOOD"],[196,205,"STAMPLEFOOD"],[207,215,"STAMPLEFOOD"],[221,225,"STAMPLEFOOD"]]}],["The most common ingredients include flour, sugar, eggs, fat (such as butter, oil, or margarine), a liquid, and a leavening agent, such as baking soda or baking powder.\r",{"entities":[[16,27,"OTHER"],[36,41,"STAMPLEFOOD"],[43,48,"SWEETSANDSUGAR"],[50,54,"ANIMAL"],[56,59,"ANIMAL"],[138,144,"OTHER"],[145,149,"OTHER"],[153,159,"OTHER"],[160,166,"OTHER"]]}],["Common additional ingredients include dried, candied, or fresh fruit, nuts, cocoa, and extracts such as vanilla, with numerous substitutions for the primary ingredients.\r",{"entities":[[18,29,"OTHER"],[45,52,"SWEETSANDSUGAR"],[63,68,"FRUITS"],[70,74,"NUT"],[76,81,"NUT"],[104,111,"SWEETSANDSUGAR"],[127,140,"OTHER"],[157,168,"OTHER"]]}],["Cakes can also be filled with fruit preserves, nuts, or dessert sauces (like custard, jelly, cooked fruit, whipped cream, or syrups), iced with buttercream or other icings, and decorated with marzipan, piped borders, or candied fruit.\r",{"entities":[[0,5,"STAMPLEFOOD"],[30,35,"FRUITS"],[47,51,"NUT"],[144,155,"ANIMAL"],[165,171,"SWEETSANDSUGAR"],[192,200,"SWEETSANDSUGAR"],[202,215,"SWEETSANDSUGAR"],[220,227,"SWEETSANDSUGAR"],[228,233,"FRUITS"]]}],["Cake is often served as a celebratory dish on ceremonial occasions, such as weddings, anniversaries, and birthdays.\r",{"entities":[[0,4,"STAMPLEFOOD"],[46,56,"OTHER"],[57,66,"OTHER"],[76,84,"OTHER"],[86,99,"OTHER"],[105,114,"OTHER"]]}],["There are countless cake recipes; some are bread-like, some are rich and elaborate, and many are centuries old.\r",{"entities":[[20,24,"STAMPLEFOOD"],[25,32,"OTHER"],[43,53,"STAMPLEFOOD"],[73,82,"OTHER"],[97,106,"OTHER"]]}],["Cake making is no longer a complicated procedure; while at one time considerable labor went into cake making (particularly the whisking of egg foams), baking equipment and directions have been simplified so that even the most amateur of cooks may bake a cake.\r",{"entities":[[0,4,"STAMPLEFOOD"],[39,48,"OTHER"],[81,86,"OTHER"],[97,101,"STAMPLEFOOD"],[127,135,"OTHER"],[139,142,"ANIMAL"],[158,167,"OTHER"],[172,182,"OTHER"],[226,233,"OTHER"],[254,258,"STAMPLEFOOD"]]}],["Caldo galego or simply caldo (in Galician), also known as caldo gallego (in Spanish), meaning literally \"Galician broth\", is a traditional soup dish from Galicia.\r",{"entities":[[0,12,"NAMEOFDISH"],[23,28,"NAMEOFDISH"],[33,41,"OTHER"],[58,71,"NAMEOFDISH"],[76,83,"OTHER"],[105,119,"NAMEOFDISH"],[139,143,"OTHER"],[154,161,"OTHER"]]}],["It is essentially a regional derivative (with added beans and turnip greens) of the very similar caldo verde, the traditional soup dish of neighbouring Portugal.\r",{"entities":[[29,39,"OTHER"],[52,57,"STAMPLEFOOD"],[62,75,"VEGETABLESHERBS"],[97,108,"NAMEOFDISH"],[126,130,"OTHER"],[152,160,"OTHER"]]}],["Ingredients include repolo (cabbage), verzas (collard greens), grelos (rapini), or navizas (sweet turnip greens); potatoes; white beans; and unto (lard).\r",{"entities":[[0,11,"OTHER"],[20,26,"OTHER"],[38,44,"OTHER"],[46,60,"VEGETABLESHERBS"],[63,69,"OTHER"],[71,77,"VEGETABLESHERBS"],[83,90,"OTHER"],[92,111,"VEGETABLESHERBS"],[114,122,"STAMPLEFOOD"],[124,135,"STAMPLEFOOD"],[141,145,"STAMPLEFOOD"]]}],["Additionally it can contain fatty pork, chorizo, ham, or bacon (compango).\r",{"entities":[[34,38,"MEAT"],[40,47,"MEAT"],[49,52,"MEAT"],[57,62,"MEAT"],[64,72,"OTHER"]]}],["It is served hot as a starter, often as part of xantar (lunch), and sometimes dinner.\r",{"entities":[[22,29,"OTHER"],[48,54,"OTHER"],[56,61,"OTHER"],[78,84,"OTHER"]]}],["Traditionally it was usually served in cuncas (earthen bowls).\r",{"entities":[[39,45,"OTHER"],[55,60,"OTHER"]]}],["Caldo tlalpeño is a chicken and vegetable soup in Mexican cuisine which contains chicken meat, and chickpeas, carrots, and green beans, submerged in a chicken broth with garlic and onion, seasoned with epazote, cumin and chipotle chili.\r",{"entities":[[0,14,"NAMEOFDISH"],[20,27,"MEAT"],[32,41,"VEGETABLESHERBS"],[42,46,"OTHER"],[50,57,"OTHER"],[58,65,"OTHER"],[81,93,"MEAT"],[99,108,"STAMPLEFOOD"],[110,117,"VEGETABLESHERBS"],[123,134,"STAMPLEFOOD"],[151,158,"MEAT"],[170,176,"VEGETABLESHERBS"],[181,186,"VEGETABLESHERBS"],[202,209,"VEGETABLESHERBS"],[221,235,"VEGETABLESHERBS"]]}],["It is served with avocado slices and diced cheese, and accompanied with lime.\r",{"entities":[[18,25,"FRUITS"],[43,49,"ANIMAL"],[72,76,"FRUITS"]]}],["Century eggs (Chinese: 皮蛋; pinyin: pídàn; Jyutping: pei4 daan2), also known as Alkalized or Preserved Egg, are a Chinese egg-based culinary dish made by preserving duck, chicken, or quail eggs in a mixture of clay, ash, salt, quicklime, and rice hulls for several weeks to several months, depending on the processing method.\r",{"entities":[[0,12,"NAMEOFDISH"],[14,21,"OTHER"],[23,25,"OTHER"],[27,33,"OTHER"],[35,40,"OTHER"],[42,50,"OTHER"],[52,62,"OTHER"],[79,88,"OTHER"],[92,105,"NAMEOFDISH"],[113,120,"OTHER"],[121,130,"ANIMAL"],[140,144,"OTHER"],[164,168,"MEAT"],[170,177,"MEAT"],[188,192,"ANIMAL"],[209,213,"OTHER"],[215,218,"OTHER"],[220,224,"OTHER"],[226,235,"OTHER"],[241,251,"OTHER"],[264,269,"OTHER"],[281,287,"OTHER"],[317,323,"OTHER"]]}],["Through the process, the yolk becomes a dark green to grey color, with a creamy consistency and strong flavor due to the hydrogen sulfide and ammonia present, while the white becomes a dark brown, translucent jelly with a salty flavor.\r",{"entities":[[12,19,"OTHER"],[25,29,"ANIMAL"],[80,91,"OTHER"],[103,109,"OTHER"],[121,129,"OTHER"],[130,137,"OTHER"],[142,149,"OTHER"],[169,174,"OTHER"],[228,234,"OTHER"]]}],["The transforming agent in the century egg is an alkaline salt, which gradually raises the pH of the egg to around 9–12, during the curing process.\r",{"entities":[[4,16,"OTHER"],[17,22,"OTHER"],[30,41,"NAMEOFDISH"],[48,56,"OTHER"],[57,61,"OTHER"],[90,92,"OTHER"],[100,103,"ANIMAL"],[138,145,"OTHER"]]}],["This chemical process breaks down some of the complex, flavorless proteins and fats, which produces a variety of smaller flavorsome compounds.\r",{"entities":[[14,21,"OTHER"],[46,53,"OTHER"],[55,65,"OTHER"],[132,141,"OTHER"]]}],["Some eggs have patterns near the surface of the egg white which are likened to pine branches.\r",{"entities":[[5,9,"ANIMAL"],[33,40,"OTHER"],[48,51,"ANIMAL"],[79,83,"OTHER"],[84,92,"OTHER"]]}],["These patterned eggs are regarded as having better quality than the normal century eggs and are called Songhua eggs (Chinese: 松花蛋), variously translated as pine flower eggs or pine-patterned eggs.\r",{"entities":[[16,20,"ANIMAL"],[75,87,"NAMEOFDISH"],[103,115,"NAMEOFDISH"],[117,124,"OTHER"],[126,129,"OTHER"],[156,172,"NAMEOFDISH"],[176,195,"NAMEOFDISH"]]}],["Chawanmushi (茶碗蒸し, chawanmushi, literally \"tea cup steam\" or \"steamed in a tea bowl\") is an egg custard dish in Japanese cuisine.\r",{"entities":[[0,11,"NAMEOFDISH"],[13,17,"OTHER"],[19,30,"NAMEOFDISH"],[43,56,"NAMEOFDISH"],[61,84,"NAMEOFDISH"],[92,95,"ANIMAL"],[112,120,"OTHER"],[121,128,"OTHER"]]}],["Unlike many other custards, it is usually eaten as a dish in a meal, as chawanmushi contains savory rather than sweet ingredients.\r",{"entities":[[18,26,"NAMEOFDISH"],[53,57,"OTHER"],[63,67,"OTHER"],[72,83,"NAMEOFDISH"],[112,117,"SWEETSANDSUGAR"],[118,129,"OTHER"]]}],["The custard consists of an egg mixture flavored with soy sauce, dashi, and mirin, with numerous ingredients such as shiitake mushrooms, kamaboko, yuri-ne (lily root), ginkgo and boiled shrimp placed into a tea-cup-like container.\r",{"entities":[[4,11,"NAMEOFDISH"],[27,30,"ANIMAL"],[53,56,"OTHER"],[57,62,"OTHER"],[64,69,"OTHER"],[75,80,"OTHER"],[96,107,"OTHER"],[116,134,"OTHER"],[136,144,"SEAFOOD"],[146,153,"OTHER"],[155,164,"OTHER"],[185,191,"SEAFOOD"],[219,228,"OTHER"]]}],["The recipe for the dish is similar to that of Chinese steamed eggs, but the toppings often differ.\r",{"entities":[[4,10,"OTHER"],[19,23,"OTHER"],[46,66,"NAMEOFDISH"],[76,84,"OTHER"]]}],["Since egg custards cannot be picked up by chopsticks, it is one of the few Japanese dishes that are eaten with a spoon.\r",{"entities":[[6,18,"NAMEOFDISH"],[42,52,"OTHER"],[75,83,"OTHER"],[84,90,"OTHER"],[113,118,"OTHER"]]}],["Chawanmushi can be eaten either hot or cool.\r",{"entities":[[0,11,"NAMEOFDISH"]]}],["When udon is added as an ingredient, it is called odamaki mushi or odamaki udon.\r",{"entities":[[5,9,"NAMEOFDISH"],[25,35,"OTHER"],[50,63,"NAMEOFDISH"],[67,79,"NAMEOFDISH"]]}],["Cheese curds are moist pieces of curdled milk, eaten either alone as a snack, or used in prepared dishes.\r",{"entities":[[0,12,"NAMEOFDISH"],[33,45,"ANIMAL"],[71,76,"OTHER"],[98,104,"OTHER"]]}],["They are most often consumed throughout the northern United States and Canada.\r",{"entities":[[53,59,"OTHER"],[60,66,"OTHER"],[71,77,"OTHER"]]}],["Notably, cheese curds are popular in Quebec, as part of the dish poutine (made of French fries topped with cheese curds and gravy), and in Wisconsin and Minnesota where they can be served breaded and deep fried.\r",{"entities":[[9,21,"NAMEOFDISH"],[37,43,"OTHER"],[60,64,"OTHER"],[82,94,"NAMEOFDISH"],[107,119,"NAMEOFDISH"],[124,129,"OTHER"],[139,148,"OTHER"],[153,162,"OTHER"],[188,195,"STAMPLEFOOD"]]}],["Curds are sometimes referred to as \"squeaky cheese\" or fromage en crottes (literally: \"droppings of cheese\").\r",{"entities":[[0,5,"NAMEOFDISH"],[36,50,"NAMEOFDISH"],[55,73,"NAMEOFDISH"],[86,107,"NAMEOFDISH"]]}],["Cheese soup is a type of soup prepared using cheese as a primary ingredient, along with milk, broth and/or stock to form its basis.\r",{"entities":[[0,11,"NAMEOFDISH"],[25,29,"OTHER"],[45,51,"ANIMAL"],[65,75,"OTHER"],[88,92,"ANIMAL"],[94,99,"OTHER"],[107,112,"OTHER"],[125,130,"OTHER"]]}],["Various additional ingredients are used in its preparation, and various types and styles of cheese soup exist.\r",{"entities":[[19,30,"OTHER"],[47,58,"OTHER"],[92,103,"NAMEOFDISH"]]}],["It is a part of some cuisines in the world, such as American, Colombian, Mexican, Swiss, French, and Tibetan cuisines.\r",{"entities":[[21,29,"OTHER"],[52,60,"OTHER"],[62,71,"OTHER"],[73,80,"OTHER"],[82,87,"OTHER"],[89,95,"OTHER"],[101,108,"OTHER"],[109,117,"OTHER"]]}],["Mass-produced cheese soups may be prepared with the addition of food additives to preserve them and enhance flavor.\r",{"entities":[[14,26,"NAMEOFDISH"],[52,60,"OTHER"],[64,68,"OTHER"],[108,114,"OTHER"]]}],["A list of cheese soups is included in this article.\r",{"entities":[[2,6,"OTHER"],[10,22,"NAMEOFDISH"],[43,50,"OTHER"]]}],["A cheesesteak (also known as a Philadelphia cheesesteak, Philly cheesesteak, cheesesteak sandwich, cheese steak, or steak and cheese) is a sandwich made from thinly sliced pieces of beefsteak and melted cheese in a long hoagie roll.\r",{"entities":[[2,13,"NAMEOFDISH"],[31,55,"NAMEOFDISH"],[57,75,"NAMEOFDISH"],[77,97,"NAMEOFDISH"],[99,111,"NAMEOFDISH"],[116,132,"NAMEOFDISH"],[139,147,"STAMPLEFOOD"],[182,191,"MEAT"],[196,209,"ANIMAL"]]}],["A popular regional fast food, it has its roots in the U.S. city of Philadelphia, Pennsylvania.\r",{"entities":[[19,23,"OTHER"],[24,28,"OTHER"],[67,79,"OTHER"],[81,93,"OTHER"]]}],["Chelow kabab (Persian: چلوکباب čelow-kabāb ) is an Iranian dish consisting of steamed rice (čelow) and one of the many varieties of Iranian kebab.\r",{"entities":[[0,12,"NAMEOFDISH"],[14,21,"OTHER"],[23,30,"OTHER"],[31,42,"NAMEOFDISH"],[51,58,"OTHER"],[59,63,"OTHER"],[78,90,"STAMPLEFOOD"],[92,97,"OTHER"],[132,139,"OTHER"],[140,145,"NAMEOFDISH"]]}],["It is considered the national dish of Iran, and was probably created by the time of the Qajar dynasty.\r",{"entities":[[30,34,"OTHER"],[38,42,"OTHER"],[88,93,"OTHER"],[94,101,"OTHER"]]}],["Chelow kebab is served with accompaniments such as butter, sumac powder, basil, onions, and grilled tomatoes.\r",{"entities":[[0,12,"NAMEOFDISH"],[51,57,"ANIMAL"],[59,71,"OTHER"],[73,78,"VEGETABLESHERBS"],[80,86,"VEGETABLESHERBS"],[100,108,"VEGETABLESHERBS"]]}],["The traditional beverage accompanied with chelow kebab is doogh, an Iranian yogurt-based drink, sometimes made of carbonated water.\r",{"entities":[[16,24,"OTHER"],[42,54,"NAMEOFDISH"],[58,63,"OTHER"],[68,75,"OTHER"],[76,88,"ANIMAL"],[125,130,"OTHER"]]}],["Persian kebab barbequed in Iran\r",{"entities":[[0,7,"OTHER"],[8,13,"NAMEOFDISH"],[27,31,"OTHER"]]}],["In the old bazaar tradition, the rice and accompaniments are served first, immediately followed by the kababs, which are threaded on skewers, as well as a piece of flat bread (typically lavash).\r",{"entities":[[11,17,"OTHER"],[18,27,"OTHER"],[33,37,"STAMPLEFOOD"],[103,109,"NAMEOFDISH"],[133,140,"OTHER"],[164,174,"STAMPLEFOOD"],[186,192,"OTHER"]]}],["A skewer is placed directly on the rice and while holding the kabab down on the rice with the bread, the skewer is quickly pulled out.\r",{"entities":[[2,8,"OTHER"],[35,39,"STAMPLEFOOD"],[62,67,"NAMEOFDISH"],[80,84,"STAMPLEFOOD"],[94,99,"STAMPLEFOOD"],[105,111,"OTHER"]]}],["Chicken Kiev, also known as chicken Kyiv, is a dish made of chicken fillet pounded and rolled around cold butter, then coated with egg and bread crumbs, and either fried or baked.\r",{"entities":[[0,12,"NAMEOFDISH"],[28,40,"NAMEOFDISH"],[60,74,"MEAT"],[106,112,"ANIMAL"],[131,134,"ANIMAL"],[139,151,"STAMPLEFOOD"]]}],["Since fillets are often referred to as suprêmes in professional cookery, the dish is also called \"suprême de volaille à la Kiev\".\r",{"entities":[[39,47,"OTHER"],[51,63,"OTHER"],[64,71,"OTHER"],[98,127,"NAMEOFDISH"]]}],["Stuffed chicken breast is generally known in Russian and Ukrainian cuisines as côtelette de volaille.\r",{"entities":[[0,22,"NAMEOFDISH"],[45,52,"OTHER"],[57,66,"OTHER"],[67,75,"OTHER"],[79,100,"NAMEOFDISH"]]}],["Though it has disputed origins, the dish is particularly popular in the post-Soviet states, as well as in several other countries of the former Eastern Bloc, and in the English-speaking world.\r",{"entities":[[23,30,"OTHER"],[72,83,"OTHER"],[84,90,"OTHER"],[120,129,"OTHER"],[144,151,"OTHER"],[152,156,"OTHER"],[169,185,"OTHER"],[186,191,"OTHER"]]}],["Chicken Marengo is an Italian and French dish consisting of a chicken sautéed in oil with garlic and tomato, garnished with fried eggs and crayfish.\r",{"entities":[[0,15,"NAMEOFDISH"],[22,29,"OTHER"],[34,40,"OTHER"],[41,45,"OTHER"],[62,69,"MEAT"],[90,96,"VEGETABLESHERBS"],[101,107,"VEGETABLESHERBS"],[130,134,"ANIMAL"],[139,147,"SEAFOOD"]]}],["The dish is similar to chicken à la Provençale, but with the addition of egg and crayfish, which are traditional to chicken Marengo but are now often omitted.\r",{"entities":[[4,8,"OTHER"],[23,46,"NAMEOFDISH"],[73,76,"ANIMAL"],[81,89,"SEAFOOD"],[116,131,"NAMEOFDISH"]]}],["The original dish was named to celebrate the Battle of Marengo, a Napoleonic victory of June 1800.\r",{"entities":[[13,17,"OTHER"],[45,62,"OTHER"],[66,76,"OTHER"],[77,84,"OTHER"]]}],["A chicken nugget is a food product consisting of a small piece of deboned chicken meat that is breaded or battered, then deep-fried or baked.\r",{"entities":[[2,16,"NAMEOFDISH"],[22,26,"OTHER"],[27,34,"OTHER"],[74,81,"MEAT"],[82,86,"MEAT"],[95,102,"STAMPLEFOOD"]]}],["Developed in the 1950s by finding a way to make a coating adhere, chicken nuggets have become a very popular fast food restaurant item, and are widely sold frozen for home use.\r",{"entities":[[50,57,"OTHER"],[58,64,"OTHER"],[66,81,"NAMEOFDISH"],[109,113,"OTHER"],[114,118,"OTHER"],[119,129,"OTHER"],[130,134,"OTHER"],[167,171,"OTHER"],[172,175,"OTHER"]]}],["Chicken tikka masala is a dish consisting of roasted marinated chicken chunks (chicken tikka) in a spiced sauce.\r",{"entities":[[0,20,"NAMEOFDISH"],[26,30,"OTHER"],[63,77,"MEAT"],[79,86,"MEAT"],[87,92,"OTHER"],[106,111,"OTHER"]]}],["The sauce is usually creamy and orange-coloured.\r",{"entities":[[4,9,"OTHER"]]}],["The dish was popularised by cooks from India living in Great Britain and is offered at restaurants around the world.\r",{"entities":[[4,8,"OTHER"],[28,33,"OTHER"],[39,44,"OTHER"],[55,60,"OTHER"],[61,68,"OTHER"],[87,98,"OTHER"],[110,115,"OTHER"]]}],["Chitterlings (/ˈtʃɪt(ə)lɪŋz/), sometimes spelled chitlins or chittlins, are the small intestines of domestic animals.\r",{"entities":[[0,12,"NAMEOFDISH"],[14,28,"OTHER"],[49,57,"NAMEOFDISH"],[61,70,"NAMEOFDISH"],[86,96,"OTHER"],[100,108,"OTHER"],[109,116,"OTHER"]]}],["They are usually made from pigs' intestines.\r",{"entities":[[27,31,"MEAT"],[33,43,"OTHER"]]}],["They may also be filled with a forcemeat to make sausage.\r",{"entities":[[31,40,"MEAT"],[49,56,"MEAT"]]}],["Intestine from other animals, such as beef, lamb, goose, and goat is also used for making chitterling.\r",{"entities":[[0,9,"OTHER"],[21,28,"OTHER"],[38,42,"MEAT"],[44,48,"MEAT"],[50,55,"MEAT"],[61,65,"MEAT"],[90,101,"NAMEOFDISH"]]}],["A choco pie is a snack cake consisting of two small round layers of cake with marshmallow filling and a chocolate covering.\r",{"entities":[[2,11,"NAMEOFDISH"],[23,27,"STAMPLEFOOD"],[68,72,"STAMPLEFOOD"],[78,89,"SWEETSANDSUGAR"],[104,113,"SWEETSANDSUGAR"]]}],["The term originated in America but is now also used widely in South Korea, Japan, and its exports, and many other countries as either a brand name or a generic term.\r",{"entities":[[4,8,"OTHER"],[23,30,"OTHER"],[62,67,"OTHER"],[68,73,"OTHER"],[75,80,"OTHER"],[90,97,"OTHER"],[114,123,"OTHER"],[136,141,"OTHER"],[142,146,"OTHER"],[160,164,"OTHER"]]}],["Names for similar confections in other places include chocolate marshmallow pie, Wagon Wheels, the Japanese angel pie, and moon pie.\r",{"entities":[[0,5,"OTHER"],[18,29,"OTHER"],[39,45,"OTHER"],[54,79,"NAMEOFDISH"],[81,93,"NAMEOFDISH"],[99,107,"OTHER"],[108,117,"NAMEOFDISH"],[123,131,"NAMEOFDISH"]]}],["Cock-a-leekie soup is a Scottish soup dish consisting of leeks and peppered chicken stock, often thickened with rice, or sometimes barley.\r",{"entities":[[0,13,"NAMEOFDISH"],[24,32,"OTHER"],[33,37,"OTHER"],[57,62,"VEGETABLESHERBS"],[76,83,"MEAT"],[84,89,"OTHER"],[112,116,"STAMPLEFOOD"],[131,137,"STAMPLEFOOD"]]}],["The original recipe added prunes during cooking, and traditionalists still garnish with a julienne of prunes.\r",{"entities":[[13,19,"OTHER"],[26,32,"FRUITS"],[102,108,"FRUITS"]]}],["While it is called \"Scotland's National Soup\", it probably originated as a chicken and onion soup in France.\r",{"entities":[[20,44,"NAMEOFDISH"],[75,82,"MEAT"],[87,92,"VEGETABLESHERBS"],[93,97,"OTHER"],[101,107,"OTHER"]]}],["By the late 16th century, it had made its way to Scotland, where the onions were replaced with leeks.\r",{"entities":[[17,24,"OTHER"],[49,57,"OTHER"],[69,75,"VEGETABLESHERBS"],[95,100,"VEGETABLESHERBS"]]}],["The first recipe was printed in 1598, though the name \"cock-a-leekie\" did not come into use until the 18th century.\r",{"entities":[[10,16,"OTHER"],[55,68,"NAMEOFDISH"],[107,114,"OTHER"]]}],["Traditionally, it is made with broiler fowl.\r",{"entities":[[31,43,"MEAT"]]}],["These have very little flesh.\r",{"entities":[[23,28,"MEAT"]]}],["Traditionally, the soup will not be loaded with vegetables nor thickeners.\r",{"entities":[[19,23,"OTHER"],[48,58,"VEGETABLESHERBS"],[63,73,"OTHER"]]}],["It would range from a clear stock to a green leek stock, with little flesh.\r",{"entities":[[28,33,"OTHER"],[50,55,"OTHER"],[69,74,"MEAT"]]}],["The rich, chicken, vegetable and thickener versions seen today are produced largely because original cock a leekie is delicate, refreshing and difficult to make delicious.\r",{"entities":[[10,17,"MEAT"],[19,28,"VEGETABLESHERBS"],[101,114,"NAMEOFDISH"],[118,126,"OTHER"]]}],["It is not the appetizing meal suggested by the modern version which is closer to chicken soup or stew.\r",{"entities":[[25,29,"OTHER"],[54,61,"OTHER"],[81,88,"MEAT"],[89,93,"OTHER"],[97,101,"OTHER"]]}],["Cock a leekie soup, like a chicken and leek consommé with a little flesh, and pieces of leek, is a traditional soup course at Burns’ Suppers.\r",{"entities":[[0,18,"NAMEOFDISH"],[27,34,"MEAT"],[39,43,"VEGETABLESHERBS"],[44,52,"OTHER"],[67,72,"MEAT"],[88,92,"VEGETABLESHERBS"],[111,115,"OTHER"],[126,140,"OTHER"]]}],["There are vegetarian versions of this soup.\r",{"entities":[[21,29,"OTHER"],[38,42,"OTHER"]]}],["The vegetarian version has leeks and may include mixed vegetables, chicken flavoured meat substitute and/or prunes.\r",{"entities":[[15,22,"OTHER"],[27,32,"VEGETABLESHERBS"],[55,65,"VEGETABLESHERBS"],[67,74,"MEAT"],[85,89,"MEAT"],[108,114,"FRUITS"]]}],["Colcannon (Irish: cál ceannann, meaning 'white-headed cabbage') is a traditional Irish dish of mashed potatoes with cabbage.\r",{"entities":[[0,9,"NAMEOFDISH"],[11,16,"OTHER"],[18,30,"NAMEOFDISH"],[40,61,"NAMEOFDISH"],[81,86,"OTHER"],[87,91,"OTHER"],[102,110,"STAMPLEFOOD"],[116,123,"VEGETABLESHERBS"]]}],["Coleslaw (from the Dutch term koolsla meaning 'cabbage salad'), also known as cole slaw, or simply as slaw, is a side dish consisting primarily of finely shredded raw cabbage with a salad dressing or condiment, commonly either vinaigrette or mayonnaise.\r",{"entities":[[0,8,"NAMEOFDISH"],[19,24,"OTHER"],[25,29,"OTHER"],[30,37,"NAMEOFDISH"],[46,60,"NAMEOFDISH"],[78,87,"NAMEOFDISH"],[102,106,"NAMEOFDISH"],[167,174,"VEGETABLESHERBS"],[182,187,"VEGETABLESHERBS"],[227,238,"OTHER"],[242,252,"OTHER"]]}],["This dish originated in the Netherlands in the 18th century.\r",{"entities":[[5,9,"OTHER"],[28,39,"OTHER"],[52,59,"OTHER"]]}],["Coleslaw prepared with vinaigrette may benefit from the long lifespan granted by pickling.\r",{"entities":[[0,8,"NAMEOFDISH"],[23,34,"OTHER"],[61,69,"OTHER"]]}],["Coleslaw originated from the Dutch term \"koolsla\", meaning \"cabbage salad\", and has evolved into various forms globally.\r",{"entities":[[0,8,"NAMEOFDISH"],[29,34,"OTHER"],[41,48,"OTHER"],[59,74,"NAMEOFDISH"],[105,110,"OTHER"]]}],["The only consistent ingredient in coleslaw is raw cabbage, while other ingredients and dressings vary widely.\r",{"entities":[[34,42,"NAMEOFDISH"],[50,57,"VEGETABLESHERBS"]]}],["Some popular variations include adding red cabbage, pepper, shredded carrots, onion, grated cheese, pineapple, pears or apple, and using salad dressings like mayonnaise or cream.\r",{"entities":[[13,23,"OTHER"],[39,50,"VEGETABLESHERBS"],[52,58,"VEGETABLESHERBS"],[60,76,"VEGETABLESHERBS"],[78,83,"VEGETABLESHERBS"],[92,98,"ANIMAL"],[100,109,"FRUITS"],[111,116,"FRUITS"],[120,125,"FRUITS"],[137,142,"VEGETABLESHERBS"]]}],["In cooking, a consommé is a type of clear soup made from richly flavoured stock or broth that has been clarified, a process that uses egg whites to remove fat and sediment.\r",{"entities":[[3,10,"OTHER"],[14,22,"OTHER"],[42,46,"OTHER"],[74,79,"OTHER"],[83,88,"OTHER"],[103,112,"OTHER"],[134,144,"ANIMAL"],[163,171,"OTHER"]]}],["Consommé has three English pronunciations: traditionally in the UK, the stress is on the middle syllable; in modern UK English, the stress is on the first; and in the US the stress is on the last.\r",{"entities":[[0,8,"NAMEOFDISH"],[19,26,"OTHER"],[27,41,"OTHER"],[64,66,"OTHER"],[96,104,"OTHER"],[116,118,"OTHER"],[119,126,"OTHER"],[132,138,"OTHER"],[149,154,"OTHER"],[167,169,"OTHER"],[174,180,"OTHER"],[191,195,"OTHER"]]}],["Coq au vin (/ˌkɒk oʊ ˈvæ̃/; French: , \"rooster/cock with wine\") is a French dish of chicken braised with wine, lardons, mushrooms, and optionally garlic.\r",{"entities":[[0,10,"NAMEOFDISH"],[12,26,"OTHER"],[28,34,"OTHER"],[39,61,"NAMEOFDISH"],[69,75,"OTHER"],[76,80,"OTHER"],[84,91,"MEAT"],[105,109,"OTHER"],[111,118,"MEAT"],[120,129,"OTHER"],[146,152,"VEGETABLESHERBS"]]}],["A red Burgundy wine is typically used, though many regions of France make variants using local wines, such as coq au vin jaune (Jura), coq au riesling (Alsace), coq au pourpre or coq au violet (Beaujolais nouveau), and coq au Champagne.\r",{"entities":[[15,19,"OTHER"],[51,58,"OTHER"],[62,68,"OTHER"],[95,100,"OTHER"],[110,126,"NAMEOFDISH"],[128,132,"OTHER"],[135,150,"NAMEOFDISH"],[152,158,"OTHER"],[161,175,"NAMEOFDISH"],[179,192,"NAMEOFDISH"],[194,212,"OTHER"],[219,235,"NAMEOFDISH"]]}],["A cordon bleu or schnitzel cordon bleu is a dish of meat wrapped around cheese (or with cheese filling), then breaded and pan-fried or deep-fried.\r",{"entities":[[2,13,"NAMEOFDISH"],[17,38,"NAMEOFDISH"],[44,48,"OTHER"],[52,56,"MEAT"],[72,78,"ANIMAL"],[88,94,"ANIMAL"],[95,102,"OTHER"],[110,117,"STAMPLEFOOD"]]}],["Veal or pork cordon bleu is made of veal or pork pounded thin and wrapped around a slice of ham and a slice of cheese, breaded, and then pan-fried or baked.\r",{"entities":[[0,4,"MEAT"],[8,12,"MEAT"],[13,24,"NAMEOFDISH"],[36,40,"MEAT"],[44,48,"MEAT"],[92,95,"MEAT"],[111,117,"ANIMAL"],[119,126,"STAMPLEFOOD"]]}],["For chicken cordon bleu, chicken breast is used instead of veal.\r",{"entities":[[4,11,"MEAT"],[12,23,"NAMEOFDISH"],[25,39,"MEAT"],[59,63,"MEAT"]]}],["Ham cordon bleu is ham stuffed with mushrooms and cheese.\r",{"entities":[[0,3,"MEAT"],[4,15,"NAMEOFDISH"],[19,22,"MEAT"],[50,56,"ANIMAL"]]}],["A corn dog (also spelled corndog and also known by several other names) is a sausage (usually a wiener) on a stick that has been coated in a thick layer of cornmeal batter and deep fried.\r",{"entities":[[2,10,"NAMEOFDISH"],[25,32,"NAMEOFDISH"],[77,84,"MEAT"],[96,102,"MEAT"],[156,164,"STAMPLEFOOD"]]}],["It originated in the United States and is commonly found in American cuisine.\r",{"entities":[[21,34,"OTHER"],[60,68,"OTHER"],[69,76,"OTHER"]]}],["Coronation chicken or Poulet Reine Elizabeth is an English dish of boneless chicken traditionally seasoned with parsley, thyme, bay leaf, cumin, turmeric, ginger and peppercorns, mixed with cream or mayonnaise, and dried apricots (or sultanas).\r",{"entities":[[0,18,"NAMEOFDISH"],[22,44,"NAMEOFDISH"],[51,58,"OTHER"],[59,63,"OTHER"],[76,83,"MEAT"],[112,119,"VEGETABLESHERBS"],[121,126,"VEGETABLESHERBS"],[128,136,"VEGETABLESHERBS"],[138,143,"VEGETABLESHERBS"],[145,153,"VEGETABLESHERBS"],[155,161,"VEGETABLESHERBS"],[166,177,"VEGETABLESHERBS"],[221,229,"FRUITS"]]}],["Some modern variations also incorporate cinnamon.\r",{"entities":[[12,22,"OTHER"],[40,48,"OTHER"]]}],["It is served cold and eaten as a salad with rice, peas and pimentos, or used as a filling for sandwiches.\r",{"entities":[[33,38,"VEGETABLESHERBS"],[44,48,"STAMPLEFOOD"],[50,54,"STAMPLEFOOD"],[59,67,"VEGETABLESHERBS"],[94,104,"STAMPLEFOOD"]]}],["It was created by Constance Spry, an English food writer and flower arranger, and Rosemary Hume, a chef, for the coronation of Queen Elizabeth II in 1953.\r",{"entities":[[18,27,"OTHER"],[28,32,"OTHER"],[37,44,"OTHER"],[50,56,"OTHER"],[68,76,"OTHER"],[82,90,"OTHER"],[91,95,"OTHER"],[99,103,"OTHER"],[113,123,"OTHER"],[127,132,"OTHER"],[133,142,"OTHER"]]}],["Country captain is a curried chicken and rice dish, which is popular in the Southern United States.\r",{"entities":[[0,15,"NAMEOFDISH"],[29,36,"MEAT"],[41,45,"STAMPLEFOOD"],[46,50,"OTHER"],[76,84,"OTHER"],[85,91,"OTHER"],[92,98,"OTHER"]]}],["It was introduced to the United States through Charleston, Savannah, New York City, and Philadelphia, but has origins in the Indian subcontinent.\r",{"entities":[[25,31,"OTHER"],[32,38,"OTHER"],[47,57,"OTHER"],[59,67,"OTHER"],[69,72,"OTHER"],[73,77,"OTHER"],[78,82,"OTHER"],[88,100,"OTHER"],[110,117,"OTHER"],[125,131,"OTHER"],[132,144,"OTHER"]]}],["The dish was also included in the U.S. military's Meal, Ready-to-Eat packs from 2000 to 2004, in honor of it being a favorite dish of George S. Patton.\r",{"entities":[[4,8,"OTHER"],[34,38,"OTHER"],[39,47,"OTHER"],[50,54,"OTHER"],[56,68,"OTHER"],[97,102,"OTHER"],[126,130,"OTHER"],[134,150,"OTHER"]]}],["It has also appeared on television shows in both the United States and in the United Kingdom, with chefs Bobby Flay, Atul Kochhar and Cyrus Todiwala all cooking the dish.\r",{"entities":[[24,34,"OTHER"],[35,40,"OTHER"],[53,59,"OTHER"],[60,66,"OTHER"],[78,84,"OTHER"],[85,92,"OTHER"],[99,104,"OTHER"],[105,110,"OTHER"],[111,115,"OTHER"],[117,121,"OTHER"],[122,129,"OTHER"],[134,139,"OTHER"],[140,148,"OTHER"],[165,169,"OTHER"]]}],["Todiwala served his version to Queen Elizabeth II as part of her Diamond Jubilee celebrations.\r",{"entities":[[0,8,"NAMEOFDISH"],[20,27,"OTHER"],[31,36,"OTHER"],[37,46,"OTHER"],[53,57,"OTHER"],[65,72,"OTHER"],[73,80,"OTHER"],[81,93,"OTHER"]]}],["Court-bouillon or court bouillon (in Louisiana, pronounced coo-bee-yon) is a quickly-cooked broth used for poaching other foods, most commonly fish or seafood.\r",{"entities":[[0,14,"NAMEOFDISH"],[18,32,"NAMEOFDISH"],[37,46,"OTHER"],[48,58,"OTHER"],[59,70,"OTHER"],[92,97,"OTHER"],[107,115,"OTHER"],[122,127,"OTHER"],[143,147,"SEAFOOD"],[151,158,"SEAFOOD"]]}],["It is also sometimes used for poaching vegetables, eggs, sweetbreads, cockscombs, and delicate meats.\r",{"entities":[[39,49,"VEGETABLESHERBS"],[51,55,"ANIMAL"],[57,68,"STAMPLEFOOD"],[70,80,"VEGETABLESHERBS"],[95,100,"MEAT"]]}],["It includes seasonings and salt but lacks animal gelatin.\r",{"entities":[[12,22,"OTHER"],[42,56,"ANIMAL"]]}],["A crab cake is a variety of fishcake popular in the United States.\r",{"entities":[[2,11,"NAMEOFDISH"],[28,36,"NAMEOFDISH"],[52,58,"OTHER"],[59,65,"OTHER"]]}],["It is composed of crab meat and various other ingredients, such as bread crumbs, mayonnaise, mustard (typically prepared mustard, but sometimes mustard powder), eggs, and seasonings.\r",{"entities":[[18,27,"SEAFOOD"],[67,79,"STAMPLEFOOD"],[81,91,"OTHER"],[93,100,"OTHER"],[121,128,"OTHER"],[144,158,"OTHER"],[161,165,"ANIMAL"],[171,181,"OTHER"]]}],["It is then sautéed, baked, grilled, deep fried, or broiled.\r",{"entities":[[11,18,"OTHER"],[20,25,"OTHER"],[27,34,"OTHER"],[36,47,"OTHER"],[51,58,"OTHER"]]}],["Crab cakes are traditionally associated with the Chesapeake Bay, in the state of Maryland.\r",{"entities":[[0,10,"NAMEOFDISH"],[49,59,"OTHER"],[60,63,"OTHER"],[72,77,"OTHER"],[81,89,"OTHER"]]}],["Although the earliest use of the term \"crab cake\" is commonly believed to date to Crosby Gaige's 1939 publication New York World's Fair Cook Book in which they are described as \"Baltimore crab cakes,\" earlier usages can be found such as in Thomas J. Murrey's book Cookery with a Chafing Dish published in 1891.\r",{"entities":[[33,37,"OTHER"],[39,48,"NAMEOFDISH"],[82,88,"OTHER"],[89,94,"OTHER"],[114,117,"OTHER"],[118,122,"OTHER"],[123,130,"OTHER"],[131,135,"OTHER"],[136,140,"OTHER"],[141,145,"OTHER"],[177,198,"NAMEOFDISH"],[209,215,"OTHER"],[240,246,"OTHER"],[250,258,"OTHER"],[259,263,"OTHER"],[264,271,"OTHER"],[279,286,"OTHER"],[287,291,"OTHER"]]}],["Crab cakes are particularly popular along the coast of the Mid-Atlantic where the crabbing industry thrives.\r",{"entities":[[0,10,"NAMEOFDISH"],[46,51,"OTHER"],[82,90,"SEAFOOD"],[91,99,"OTHER"]]}],["They can also be commonly found in New England, the South Atlantic states, the Gulf Coast, the Pacific Northwest, and the Northern California coast.\r",{"entities":[[35,38,"OTHER"],[39,46,"OTHER"],[52,57,"OTHER"],[58,66,"OTHER"],[67,73,"OTHER"],[79,83,"OTHER"],[84,89,"OTHER"],[95,102,"OTHER"],[103,112,"OTHER"],[122,130,"OTHER"],[131,141,"OTHER"],[142,147,"OTHER"]]}],["While meat from any species of crab may be used, the blue crab, whose native habitat includes the Chesapeake Bay, is the traditional choice and generally considered to be the best tasting.\r",{"entities":[[6,10,"MEAT"],[31,35,"SEAFOOD"],[53,62,"SEAFOOD"],[77,84,"OTHER"],[98,108,"OTHER"],[109,112,"OTHER"],[133,139,"OTHER"],[180,187,"OTHER"]]}],["In the Pacific Northwest and northern California, the Dungeness crab is a popular ingredient for crab cakes, and the cakes are prepared at many restaurants throughout the region.\r",{"entities":[[7,14,"OTHER"],[15,24,"OTHER"],[38,48,"OTHER"],[54,68,"SEAFOOD"],[82,92,"OTHER"],[97,107,"NAMEOFDISH"],[117,122,"STAMPLEFOOD"],[144,155,"OTHER"],[171,177,"OTHER"]]}],["A crêpe or crepe (/kreɪp/ or /krɛp/, French: , Quebec French: ) is a very thin type of pancake.\r",{"entities":[[2,7,"STAMPLEFOOD"],[11,16,"STAMPLEFOOD"],[18,25,"OTHER"],[29,35,"OTHER"],[37,43,"OTHER"],[47,53,"OTHER"],[54,60,"OTHER"],[79,83,"OTHER"],[87,94,"STAMPLEFOOD"]]}],["Crêpes are usually one of two varieties: sweet crêpes (crêpes sucrées) or savoury galettes (crêpes salées).\r",{"entities":[[0,6,"NAMEOFDISH"],[41,53,"STAMPLEFOOD"],[55,69,"OTHER"],[74,90,"STAMPLEFOOD"],[92,105,"OTHER"]]}],["They are often served with a wide variety of fillings such as cheese, fruit, vegetables, meats, and a variety of spreads.\r",{"entities":[[45,53,"OTHER"],[62,68,"ANIMAL"],[70,75,"FRUITS"],[77,87,"VEGETABLESHERBS"],[89,94,"MEAT"],[113,120,"OTHER"]]}],["Crêpes can also be flambéed, such as in crêpes Suzette.\r",{"entities":[[0,6,"NAMEOFDISH"],[40,54,"NAMEOFDISH"]]}],["A cupcake (AmE), fairy cake (BrE), or bun (IrE) is a small cake designed to serve one person, which may be baked in a small thin paper or aluminum cup.\r",{"entities":[[2,9,"NAMEOFDISH"],[11,14,"OTHER"],[17,27,"NAMEOFDISH"],[29,32,"OTHER"],[38,41,"NAMEOFDISH"],[43,46,"OTHER"],[59,63,"STAMPLEFOOD"],[86,92,"OTHER"],[129,134,"OTHER"],[138,150,"OTHER"]]}],["As with larger cakes, frosting and other cake decorations such as fruit and candy may be applied.\r",{"entities":[[15,20,"STAMPLEFOOD"],[41,45,"STAMPLEFOOD"],[66,71,"FRUITS"],[76,81,"SWEETSANDSUGAR"]]}],["Currywurst (German: ) is a fast food dish of German origin consisting of steamed, fried sausage, usually pork (German: Bratwurst), typically cut into bite-sized chunks and seasoned with curry ketchup, a sauce based on spiced ketchup or tomato paste topped with curry powder, or a ready-made ketchup seasoned with curry and other spices.\r",{"entities":[[0,10,"NAMEOFDISH"],[12,18,"OTHER"],[37,41,"OTHER"],[45,51,"OTHER"],[52,58,"OTHER"],[88,95,"MEAT"],[105,109,"MEAT"],[119,128,"MEAT"],[161,167,"OTHER"],[192,199,"OTHER"],[225,232,"OTHER"],[236,242,"VEGETABLESHERBS"],[267,273,"OTHER"],[291,298,"OTHER"],[313,318,"OTHER"],[329,335,"OTHER"]]}],["The dish is often served with french fries.\r",{"entities":[[4,8,"OTHER"],[30,42,"NAMEOFDISH"]]}],["Custard is a variety of culinary preparations based on sweetened milk, cheese, or cream cooked with egg or egg yolk to thicken it, and sometimes also flour, corn starch, or gelatin.\r",{"entities":[[0,7,"NAMEOFDISH"],[24,32,"OTHER"],[65,69,"ANIMAL"],[71,77,"ANIMAL"],[82,87,"ANIMAL"],[100,103,"ANIMAL"],[107,115,"ANIMAL"],[150,155,"STAMPLEFOOD"],[157,168,"STAMPLEFOOD"],[173,180,"STAMPLEFOOD"]]}],["Depending on the recipe, custard may vary in consistency from a thin pouring sauce (crème anglaise) to the thick pastry cream (crème pâtissière) used to fill éclairs.\r",{"entities":[[17,23,"OTHER"],[25,32,"NAMEOFDISH"],[77,82,"OTHER"],[84,98,"OTHER"],[113,119,"SWEETSANDSUGAR"],[127,143,"NAMEOFDISH"]]}],["The most common custards are used in custard desserts or dessert sauces and typically include sugar and vanilla; however, savory custards are also found, e.g., in quiche.\r",{"entities":[[16,24,"ANIMAL"],[37,44,"ANIMAL"],[45,53,"OTHER"],[57,64,"OTHER"],[65,71,"OTHER"],[94,99,"SWEETSANDSUGAR"],[104,111,"SWEETSANDSUGAR"],[129,137,"NAMEOFDISH"],[163,169,"OTHER"]]}],["Czernina (Polish pronunciation: , from czarny – \"black\"; also spelled czarnina or czarna polewka – \"black soup\") is a Polish soup traditionally made of duck blood and clear poultry broth.\r",{"entities":[[0,8,"NAMEOFDISH"],[10,16,"OTHER"],[17,30,"OTHER"],[39,45,"OTHER"],[70,78,"NAMEOFDISH"],[82,96,"NAMEOFDISH"],[118,124,"OTHER"],[125,129,"OTHER"],[152,156,"MEAT"],[173,180,"MEAT"],[181,186,"OTHER"]]}],["Rabbit or pig blood can also be used as alternatives.\r",{"entities":[[0,6,"MEAT"],[10,13,"MEAT"],[40,52,"OTHER"]]}],["In English it can be called \"duck blood soup\".\r",{"entities":[[3,10,"OTHER"],[29,44,"NAMEOFDISH"]]}],["Dashi (出汁, だし) is a family of stocks used in Japanese cuisine.\r",{"entities":[[0,5,"NAMEOFDISH"],[7,13,"OTHER"],[30,36,"OTHER"],[45,53,"OTHER"],[54,61,"OTHER"]]}],["Dashi forms the base for miso soup, clear broth soup, noodle broth soup, and many simmering liquids to accentuate the savory flavor known as umami.\r",{"entities":[[0,5,"NAMEOFDISH"],[16,20,"OTHER"],[25,29,"OTHER"],[30,34,"OTHER"],[48,52,"OTHER"],[54,60,"STAMPLEFOOD"],[67,71,"OTHER"],[92,99,"OTHER"],[118,124,"OTHER"],[141,146,"NAMEOFDISH"]]}],["Dashi is also mixed into the flour base of some grilled foods like okonomiyaki and takoyaki.\r",{"entities":[[0,5,"NAMEOFDISH"],[29,34,"STAMPLEFOOD"],[56,61,"OTHER"],[67,78,"NAMEOFDISH"],[83,91,"NAMEOFDISH"]]}],["Daube is a French slow-cooked stew, usually of beef, but other meat is sometimes used.\r",{"entities":[[0,5,"NAMEOFDISH"],[11,17,"OTHER"],[30,34,"OTHER"],[47,51,"MEAT"],[63,67,"MEAT"]]}],["The best-known is the bœuf en daube à la provençale, a provençal stew made with cheaper cuts of beef braised in wine, with vegetables, garlic and herbs, and traditionally cooked in a daubière – a braising pot.\r",{"entities":[[22,51,"NAMEOFDISH"],[55,64,"OTHER"],[65,69,"OTHER"],[88,92,"OTHER"],[96,100,"MEAT"],[112,116,"OTHER"],[123,133,"VEGETABLESHERBS"],[135,141,"VEGETABLESHERBS"],[146,151,"VEGETABLESHERBS"],[183,191,"OTHER"],[205,208,"OTHER"]]}],["A deep-fried Mars bar (also known as a battered Mars bar) is a Mars-brand chocolate bar covered in batter then deep fried in oil.\r",{"entities":[[2,21,"NAMEOFDISH"],[39,56,"NAMEOFDISH"],[63,73,"OTHER"],[74,83,"SWEETSANDSUGAR"],[99,105,"SWEETSANDSUGAR"],[125,128,"OTHER"]]}],["The dish originated at a chip shop in Scotland as a novelty item.\r",{"entities":[[4,8,"OTHER"],[30,34,"OTHER"],[38,49,"OTHER"],[60,64,"OTHER"]]}],["Since various mass media began reporting on the practice in the mid-1990s – often as a critical commentary on how unhealthy the Scottish diet was – the popularity of the dish has spread.\r",{"entities":[[14,18,"OTHER"],[19,24,"OTHER"],[48,56,"OTHER"],[96,106,"OTHER"],[128,136,"OTHER"],[152,162,"OTHER"],[170,174,"OTHER"]]}],["Deviled eggs, also known as stuffed eggs, Russian eggs, curried eggs or dressed eggs, are hard-boiled eggs that have been peeled, cut in half, and filled with the yolk, mixed with other ingredients such as mayonnaise and mustard.\r",{"entities":[[0,12,"NAMEOFDISH"],[28,40,"NAMEOFDISH"],[42,54,"NAMEOFDISH"],[56,68,"NAMEOFDISH"],[72,84,"NAMEOFDISH"],[90,106,"ANIMAL"],[163,167,"ANIMAL"],[186,197,"OTHER"],[206,216,"OTHER"],[221,228,"OTHER"]]}],["They are generally served cold as a side dish, appetizer or a main course during gatherings or parties.\r",{"entities":[[41,45,"OTHER"],[47,56,"OTHER"],[67,73,"OTHER"],[81,91,"OTHER"],[95,102,"OTHER"]]}],["The dish's origin can be seen in recipes for boiled, seasoned eggs as far back as ancient Rome, where they were traditionally served as a first course.\r",{"entities":[[11,17,"OTHER"],[33,40,"OTHER"],[62,66,"ANIMAL"],[90,94,"OTHER"],[144,150,"OTHER"]]}],["The dish is popular in Europe, North America and Australia.\r",{"entities":[[4,8,"OTHER"],[23,29,"OTHER"],[31,36,"OTHER"],[37,44,"OTHER"],[49,58,"OTHER"]]}],["Doner kebab (UK: /ˈdɒnər kɪˈbæb/, US: /ˈdoʊnər kɪˈbɑːb/; Turkish: döner or döner kebap, pronounced ), also spelled as döner kebab, is a dish of Turkish origin made of meat cooked on a vertical rotisserie.\r",{"entities":[[0,11,"NAMEOFDISH"],[13,15,"OTHER"],[17,32,"OTHER"],[34,36,"OTHER"],[38,55,"OTHER"],[57,64,"OTHER"],[66,71,"NAMEOFDISH"],[75,86,"NAMEOFDISH"],[118,129,"NAMEOFDISH"],[136,140,"OTHER"],[144,151,"OTHER"],[152,158,"OTHER"],[167,171,"MEAT"],[193,203,"OTHER"]]}],["Seasoned meat stacked in the shape of an inverted cone is turned slowly on the rotisserie, next to a vertical cooking element.\r",{"entities":[[9,13,"MEAT"],[50,54,"OTHER"],[79,89,"OTHER"],[118,125,"OTHER"]]}],["The operator uses a knife to slice thin shavings from the outer layer of the meat as it cooks.\r",{"entities":[[4,12,"OTHER"],[20,25,"OTHER"],[40,48,"OTHER"],[64,69,"OTHER"],[77,81,"MEAT"]]}],["The vertical rotisserie was invented in the 19th-century Ottoman Empire, and dishes such as the Arab shawarma, Greek gyros, Canadian donair, and Mexican al pastor are derived from this.\r",{"entities":[[13,23,"OTHER"],[57,64,"OTHER"],[65,71,"OTHER"],[96,100,"OTHER"],[101,109,"NAMEOFDISH"],[111,116,"OTHER"],[117,122,"NAMEOFDISH"],[124,132,"OTHER"],[133,139,"NAMEOFDISH"],[145,152,"OTHER"],[153,162,"NAMEOFDISH"]]}],["The modern sandwich variant of döner kebab originated and was popularized in 1970s West Berlin by Turkish immigrants.\r",{"entities":[[11,19,"NAMEOFDISH"],[31,42,"NAMEOFDISH"],[83,87,"OTHER"],[88,94,"OTHER"],[98,105,"OTHER"],[106,116,"OTHER"]]}],["This was recognized by the Berlin-based Association of Turkish Doner Manufacturers in Europe in 2011.\r",{"entities":[[40,51,"OTHER"],[55,62,"OTHER"],[63,68,"NAMEOFDISH"],[69,82,"OTHER"]]}],["The sliced meat of a doner kebab may be served on a plate with various accompaniments, stuffed into a pita or other type of bread as a sandwich, or wrapped in a thin flatbread such as lavash or filo, known as a dürüm (literally meaning roll or wrap in Turkish).\r",{"entities":[[11,15,"MEAT"],[21,32,"NAMEOFDISH"],[102,106,"STAMPLEFOOD"],[124,129,"STAMPLEFOOD"],[135,143,"STAMPLEFOOD"],[166,175,"STAMPLEFOOD"],[184,190,"STAMPLEFOOD"],[194,198,"STAMPLEFOOD"],[211,216,"STAMPLEFOOD"],[236,240,"OTHER"],[244,248,"OTHER"],[252,259,"OTHER"]]}],["Kadir Nurman in the early 1970s introduced the sandwich or wrap form, which has become popular around the world as a fast food dish sold by kebab shops, and is often called simply a \"kebab\".\r",{"entities":[[0,5,"OTHER"],[6,12,"OTHER"],[47,55,"STAMPLEFOOD"],[64,68,"OTHER"],[106,111,"OTHER"],[127,131,"OTHER"],[140,145,"NAMEOFDISH"],[146,151,"OTHER"],[183,188,"NAMEOFDISH"]]}],["The sandwich generally contains salad or vegetables, which may include tomato, lettuce, cabbage, onion with sumac, fresh or pickled cucumber, or chili, and various types of sauces.\r",{"entities":[[4,12,"STAMPLEFOOD"],[41,51,"VEGETABLESHERBS"],[71,77,"VEGETABLESHERBS"],[79,86,"VEGETABLESHERBS"],[88,95,"VEGETABLESHERBS"],[97,102,"VEGETABLESHERBS"],[132,140,"VEGETABLESHERBS"],[145,150,"VEGETABLESHERBS"],[164,169,"OTHER"],[173,179,"OTHER"]]}],["Dressed herring, colloquially known as herring under a fur coat or furry herring (Russian: \"сельдь под шубой\", tr.\r",{"entities":[[0,15,"NAMEOFDISH"],[39,63,"NAMEOFDISH"],[67,80,"NAMEOFDISH"],[82,89,"OTHER"],[92,108,"OTHER"]]}],["\"sel'd pod shuboy\" or \"селёдка под шубой\", \"selyodka pod shuboy\"), is a layered salad composed of diced pickled herring covered with layers of grated boiled eggs, vegetables (potatoes, carrots, beetroots), chopped onions, and mayonnaise.\r",{"entities":[[1,17,"OTHER"],[23,41,"OTHER"],[43,64,"OTHER"],[80,85,"VEGETABLESHERBS"],[112,119,"SEAFOOD"],[150,161,"ANIMAL"],[163,173,"VEGETABLESHERBS"],[175,183,"VEGETABLESHERBS"],[185,192,"VEGETABLESHERBS"],[194,203,"VEGETABLESHERBS"],[214,220,"VEGETABLESHERBS"],[226,236,"OTHER"]]}],["Some variations of this dish include a layer of fresh grated apple while some do not.\r",{"entities":[[5,15,"OTHER"],[24,28,"OTHER"],[61,66,"FRUITS"]]}],["A final layer of grated boiled beetroot covered with mayonnaise is what gives the salad its characteristic rich purple color.\r",{"entities":[[8,13,"OTHER"],[31,39,"VEGETABLESHERBS"],[53,63,"OTHER"],[82,87,"VEGETABLESHERBS"],[119,124,"OTHER"]]}],["Dressed herring salad is often decorated with grated boiled eggs (whites, yolks, or both).\r",{"entities":[[0,21,"NAMEOFDISH"],[53,64,"ANIMAL"],[74,79,"ANIMAL"]]}],["Dressed herring salad is popular in Russia, Belarus (Belarusian: Селядзец пад футрам, romanized: Sieliadziec pad futram) and other countries such as Lithuania and Latvia, (Lithuanian: Silkė pataluose, Latvian: Siļķe kažokā).\r",{"entities":[[0,21,"NAMEOFDISH"],[36,42,"OTHER"],[44,51,"OTHER"],[53,63,"OTHER"],[65,84,"OTHER"],[86,95,"OTHER"],[97,119,"NAMEOFDISH"],[131,140,"OTHER"],[149,158,"OTHER"],[163,169,"OTHER"],[172,182,"OTHER"],[184,199,"NAMEOFDISH"],[201,208,"OTHER"],[210,222,"NAMEOFDISH"]]}],["It is especially popular for holidays, and is commonly served as a \"zakuska\" at New Year (Novy God) and Christmas celebrations in Belarus, Ukraine, Russia and Kazakhstan.\r",{"entities":[[29,37,"OTHER"],[68,75,"NAMEOFDISH"],[80,88,"OTHER"],[90,98,"OTHER"],[104,113,"OTHER"],[114,126,"OTHER"],[130,137,"OTHER"],[139,146,"OTHER"],[148,154,"OTHER"],[159,169,"OTHER"]]}],["Drob, fully named Drob de Miel (Lamb Drob) or Drob de Paște (Easter Drob), is a traditional Romanian dish of lamb offals (liver, lungs, spleen, heart, kidney), green onions, herbs (dill, parsley, garlic, lovage), eggs (boiled or fresh), and bread soaked in water or milk.\r",{"entities":[[0,4,"NAMEOFDISH"],[18,30,"NAMEOFDISH"],[32,41,"NAMEOFDISH"],[46,59,"NAMEOFDISH"],[61,72,"NAMEOFDISH"],[92,100,"OTHER"],[101,105,"OTHER"],[109,113,"MEAT"],[122,127,"MEAT"],[129,134,"MEAT"],[136,142,"MEAT"],[144,149,"MEAT"],[151,157,"MEAT"],[160,172,"VEGETABLESHERBS"],[174,179,"VEGETABLESHERBS"],[181,185,"VEGETABLESHERBS"],[187,194,"VEGETABLESHERBS"],[196,202,"VEGETABLESHERBS"],[204,210,"VEGETABLESHERBS"],[213,217,"ANIMAL"],[241,246,"STAMPLEFOOD"]]}],["The boiled offals are chopped and mixed with all the other ingredients and seasoned with salt and pepper.\r",{"entities":[[11,17,"OTHER"],[59,70,"OTHER"],[89,93,"OTHER"],[98,104,"OTHER"]]}],["The caul of the lamb is stretched over a loaf pan and filled with the mixture.\r",{"entities":[[4,8,"OTHER"],[16,20,"MEAT"],[46,49,"OTHER"],[70,77,"OTHER"]]}],["Lamb drob is one of the most popular traditional dishes, so there are a number of variations of the recipe.\r",{"entities":[[0,9,"NAMEOFDISH"],[49,55,"OTHER"],[82,92,"OTHER"],[100,106,"OTHER"]]}],["One of these is the use of a sheet of dough instead of the caul.\r",{"entities":[[20,23,"OTHER"],[29,34,"OTHER"],[38,43,"STAMPLEFOOD"],[59,63,"OTHER"]]}],["Usually, boiled eggs are placed in the middle of the loaf.\r",{"entities":[[9,20,"ANIMAL"],[39,45,"OTHER"],[53,57,"STAMPLEFOOD"]]}],["In the world there are a few dishes similar to lamb drob, such as haggis, or faggots.\r",{"entities":[[7,12,"OTHER"],[29,35,"OTHER"],[47,56,"NAMEOFDISH"],[66,72,"NAMEOFDISH"],[77,84,"NAMEOFDISH"]]}],["However, while haggis uses mutton or lamb it is boiled in the stomach of the sheep, while faggots, which do use the caul, are made from pork offal.\r",{"entities":[[15,21,"NAMEOFDISH"],[27,33,"MEAT"],[37,41,"MEAT"],[77,82,"MEAT"],[90,97,"NAMEOFDISH"],[136,140,"MEAT"]]}],["Drunken shrimp (simplified Chinese: 醉虾; traditional Chinese: 醉蝦; pinyin: zuìxiā), also known as drunken prawns, is a popular dish in parts of China based on freshwater shrimp that are sometimes eaten cooked or raw.\r",{"entities":[[0,14,"NAMEOFDISH"],[16,26,"OTHER"],[27,34,"OTHER"],[36,38,"OTHER"],[40,51,"OTHER"],[52,59,"OTHER"],[61,63,"OTHER"],[65,71,"OTHER"],[73,79,"OTHER"],[96,110,"NAMEOFDISH"],[125,129,"OTHER"],[142,147,"OTHER"],[168,174,"SEAFOOD"]]}],["The shrimp are immersed in liquor to make consumption easier, thus the name \"drunken\".\r",{"entities":[[4,10,"SEAFOOD"],[27,33,"OTHER"],[42,53,"OTHER"],[71,75,"OTHER"]]}],["Different parts of China have different recipes for the dish.\r",{"entities":[[10,15,"OTHER"],[19,24,"OTHER"],[40,47,"OTHER"],[56,60,"OTHER"]]}],["For example, the shrimp are sometimes soaked in alcohol and then cooked in boiling water rather than served live, and in other recipes cooked shrimp are marinated in alcohol after they are boiled.\r",{"entities":[[4,11,"OTHER"],[17,23,"SEAFOOD"],[48,55,"OTHER"],[75,82,"OTHER"],[83,88,"OTHER"],[108,112,"OTHER"],[127,134,"OTHER"],[142,148,"SEAFOOD"]]}],["Another version is based on shrimp that are submerged in a bowl of rice wine.\r",{"entities":[[8,15,"OTHER"],[28,34,"SEAFOOD"],[67,71,"STAMPLEFOOD"]]}],["The rice wine forces the shrimp to expel their wastes; the shrimp are then eaten, generally after their movement has ceased.\r",{"entities":[[4,8,"STAMPLEFOOD"],[25,31,"SEAFOOD"],[47,53,"OTHER"],[59,65,"SEAFOOD"],[104,112,"OTHER"]]}],["Half-cooked drunken shrimp\r",{"entities":[[12,26,"NAMEOFDISH"]]}],["Consuming uncooked freshwater shrimps may be a serious health hazard due to the risk of paragonimiasis.\r",{"entities":[[0,9,"OTHER"],[19,37,"SEAFOOD"],[55,61,"OTHER"],[62,68,"OTHER"],[80,84,"OTHER"],[88,102,"OTHER"]]}],["Egg salad is a dish consisting of chopped hard-boiled or scrambled eggs, mustard, and mayonnaise, and vegetables often including other ingredients such as celery.\r",{"entities":[[0,9,"NAMEOFDISH"],[57,71,"ANIMAL"],[73,80,"OTHER"],[86,96,"OTHER"],[102,112,"VEGETABLESHERBS"],[155,161,"VEGETABLESHERBS"]]}],["It is made mixed with seasonings in the form of herbs, spices and other ingredients, bound with mayonnaise.\r",{"entities":[[22,32,"OTHER"],[48,53,"VEGETABLESHERBS"],[55,61,"OTHER"],[72,83,"OTHER"],[96,106,"OTHER"]]}],["It is similar to chicken salad, ham salad, macaroni salad, tuna salad, lobster salad, and crab salad.\r",{"entities":[[17,24,"MEAT"],[25,30,"VEGETABLESHERBS"],[32,35,"MEAT"],[36,41,"VEGETABLESHERBS"],[43,51,"STAMPLEFOOD"],[52,57,"VEGETABLESHERBS"],[59,63,"SEAFOOD"],[64,69,"VEGETABLESHERBS"],[71,78,"SEAFOOD"],[79,84,"VEGETABLESHERBS"],[90,94,"SEAFOOD"],[95,100,"VEGETABLESHERBS"]]}],["A typical egg salad is made of chopped hard-boiled eggs, mayonnaise, mustard, minced celery and onion, salt, black pepper and paprika.\r",{"entities":[[10,19,"NAMEOFDISH"],[39,55,"ANIMAL"],[57,67,"OTHER"],[69,76,"OTHER"],[85,91,"VEGETABLESHERBS"],[96,101,"VEGETABLESHERBS"],[103,107,"OTHER"],[109,121,"OTHER"],[126,133,"VEGETABLESHERBS"]]}],["A common use is as a filling for egg sandwiches.\r",{"entities":[[21,28,"OTHER"],[33,36,"ANIMAL"],[37,47,"STAMPLEFOOD"]]}],["It is also often used as a topping for a green salad.\r",{"entities":[[27,34,"OTHER"],[41,52,"VEGETABLESHERBS"]]}],["Eggs Benedict is a common American breakfast or brunch dish, consisting of two halves of an English muffin, each topped with Canadian bacon, a poached egg, and hollandaise sauce.\r",{"entities":[[0,13,"NAMEOFDISH"],[26,34,"OTHER"],[35,44,"OTHER"],[48,54,"OTHER"],[55,59,"OTHER"],[92,99,"OTHER"],[100,106,"NAMEOFDISH"],[125,133,"OTHER"],[134,139,"MEAT"],[143,150,"OTHER"],[151,154,"ANIMAL"],[160,171,"OTHER"],[172,177,"OTHER"]]}],["It was popularized in New York City.\r",{"entities":[[22,25,"OTHER"],[26,30,"OTHER"],[31,35,"OTHER"]]}],["Eggs Sardou is a Louisiana Creole cuisine dish made with poached eggs, artichoke bottoms, creamed spinach and Hollandaise sauce.\r",{"entities":[[0,11,"NAMEOFDISH"],[17,26,"OTHER"],[27,33,"OTHER"],[34,41,"OTHER"],[42,46,"OTHER"],[65,69,"ANIMAL"],[71,80,"VEGETABLESHERBS"],[81,88,"OTHER"],[90,97,"OTHER"],[98,105,"VEGETABLESHERBS"],[110,121,"OTHER"],[122,127,"OTHER"]]}],["It is on the menu of many Creole restaurants in New Orleans, including Antoine's, where eggs Sardou was invented, and at Brennan's.\r",{"entities":[[13,17,"OTHER"],[26,32,"OTHER"],[33,44,"OTHER"],[48,51,"OTHER"],[52,59,"OTHER"],[71,78,"OTHER"],[88,99,"NAMEOFDISH"],[121,130,"OTHER"]]}],["Eggs Sardou is named for Victorien Sardou, a famous French dramatist of the 19th century, who was a guest in New Orleans when the dish was invented.\r",{"entities":[[0,11,"NAMEOFDISH"],[25,34,"OTHER"],[35,41,"OTHER"],[52,58,"OTHER"],[59,68,"OTHER"],[81,88,"OTHER"],[100,105,"OTHER"],[109,112,"OTHER"],[113,120,"OTHER"],[130,134,"OTHER"]]}],["Eiernockerl (German for \"egg dumplings\") is a simple and popular Austrian dish of the Viennese cuisine.\r",{"entities":[[0,11,"NAMEOFDISH"],[13,19,"OTHER"],[25,38,"NAMEOFDISH"],[65,73,"OTHER"],[74,78,"OTHER"],[86,94,"OTHER"],[95,102,"OTHER"]]}],["Faggots are meatballs made from minced off-cuts and offal (especially pork, and traditionally pig's heart, liver, and fatty belly meat or bacon) mixed with herbs and sometimes bread crumbs.\r",{"entities":[[0,7,"NAMEOFDISH"],[12,21,"MEAT"],[70,74,"MEAT"],[94,105,"MEAT"],[107,112,"MEAT"],[118,134,"MEAT"],[138,143,"MEAT"],[156,161,"VEGETABLESHERBS"],[176,188,"STAMPLEFOOD"]]}],["It is a traditional dish in the United Kingdom, especially South and Mid Wales and the English Midlands.\r",{"entities":[[20,24,"OTHER"],[32,38,"OTHER"],[39,46,"OTHER"],[59,64,"OTHER"],[69,72,"OTHER"],[73,78,"OTHER"],[87,94,"OTHER"],[95,103,"OTHER"]]}],["Faggots originated as a traditional cheap food consumed by ordinary country people in Western England, particularly west Wiltshire and the West Midlands.\r",{"entities":[[0,7,"NAMEOFDISH"],[42,46,"OTHER"],[68,75,"OTHER"],[76,82,"OTHER"],[86,93,"OTHER"],[94,101,"OTHER"],[116,120,"OTHER"],[121,130,"OTHER"],[139,143,"OTHER"],[144,152,"OTHER"]]}],["Their popularity spread from there, especially to South Wales in the mid-nineteenth century, when many agricultural workers left the land to work in the rapidly expanding industry and mines of that area.\r",{"entities":[[6,16,"OTHER"],[50,55,"OTHER"],[56,61,"OTHER"],[84,91,"OTHER"],[116,123,"OTHER"],[171,179,"OTHER"],[184,189,"OTHER"],[198,202,"OTHER"]]}],["Faggots are also known as \"ducks\" in Yorkshire, Lincolnshire, and Lancashire, often as \"savoury ducks\".\r",{"entities":[[0,7,"NAMEOFDISH"],[27,32,"ANIMAL"],[37,46,"OTHER"],[48,60,"OTHER"],[66,76,"OTHER"],[87,102,"NAMEOFDISH"]]}],["The first use of the term in print was in the Manchester Courier and Lancashire General Advertiser of Saturday 3 June 1843, a news report of a gluttonous man who ate twelve of them.\r",{"entities":[[10,13,"OTHER"],[21,25,"OTHER"],[29,34,"OTHER"],[46,56,"OTHER"],[57,64,"OTHER"],[69,79,"OTHER"],[80,87,"OTHER"],[88,98,"OTHER"],[102,110,"OTHER"],[131,137,"OTHER"],[154,157,"OTHER"]]}],["Fairy bread is sliced white bread spread with butter or margarine and covered with \"Hundreds and Thousands\", often served at children's parties in Australia and New Zealand.\r",{"entities":[[0,11,"NAMEOFDISH"],[22,33,"STAMPLEFOOD"],[46,52,"ANIMAL"],[83,107,"SWEETSANDSUGAR"],[125,133,"OTHER"],[136,143,"OTHER"],[147,156,"OTHER"],[161,164,"OTHER"],[165,172,"OTHER"]]}],["It is typically cut into triangles.\r",{"entities":[[25,34,"OTHER"]]}],["Fattoush (Arabic: فتوش; also fattush, fatush, fattoosh, and fattouche) is a Levantine salad made from toasted or fried pieces of khubz (Arabic flat bread) combined with mixed greens and other vegetables, such as radishes and tomatoes.\r",{"entities":[[0,8,"NAMEOFDISH"],[10,16,"OTHER"],[18,22,"OTHER"],[29,36,"NAMEOFDISH"],[38,44,"NAMEOFDISH"],[46,54,"NAMEOFDISH"],[60,69,"NAMEOFDISH"],[76,91,"OTHER"],[119,125,"OTHER"],[129,134,"STAMPLEFOOD"],[143,153,"STAMPLEFOOD"],[175,181,"VEGETABLESHERBS"],[192,202,"VEGETABLESHERBS"],[212,220,"VEGETABLESHERBS"],[225,233,"VEGETABLESHERBS"]]}],["Fattoush is popular among communities in the Levant.\r",{"entities":[[0,8,"NAMEOFDISH"],[26,37,"OTHER"],[45,51,"OTHER"]]}],["Fios de ovos (literally \"egg threads\", also known as \"angel hair\" in English) is a traditional Portuguese sweet food made of eggs (chiefly yolks), drawn into thin strands and boiled in sugar syrup.\r",{"entities":[[0,12,"NAMEOFDISH"],[14,23,"OTHER"],[25,36,"NAMEOFDISH"],[53,65,"NAMEOFDISH"],[69,76,"OTHER"],[106,111,"SWEETSANDSUGAR"],[125,129,"ANIMAL"],[139,144,"ANIMAL"],[163,170,"OTHER"],[185,196,"SWEETSANDSUGAR"]]}],["They can be found in Thai dessert and been traditional dish since 16th centuries, around 1679.\r",{"entities":[[21,25,"OTHER"],[26,33,"OTHER"],[55,59,"OTHER"],[71,80,"OTHER"]]}],["They are a traditional element in Portuguese and Brazilian cuisine, both in desserts and as side dishes (only in Brazil).\r",{"entities":[[23,30,"OTHER"],[34,44,"OTHER"],[49,58,"OTHER"],[59,66,"OTHER"],[76,84,"OTHER"],[97,103,"OTHER"],[113,119,"OTHER"]]}],["This dish is called Letria in Goa, not to be confused with the vermicelli dessert made in Portugal.\r",{"entities":[[5,9,"OTHER"],[20,33,"NAMEOFDISH"],[74,81,"OTHER"],[90,98,"OTHER"]]}],["The preparation is also known in Spain as Huevo hilado (\"spun egg\"), in Japan as Keiran Somen (鶏卵素麺, \"hen's egg noodle\"), in Cambodia as Vawee, in Malaysia as Jala mas (\"golden net\"), in Thailand as Foi Thong (ฝอยทอง; \"golden strands\"), and in the North Malabar region of Kerala, India as Muttamala (മുട്ടമാല; \"egg lace\").\r",{"entities":[[4,15,"OTHER"],[33,38,"OTHER"],[42,54,"NAMEOFDISH"],[57,65,"NAMEOFDISH"],[72,77,"OTHER"],[81,93,"NAMEOFDISH"],[95,99,"OTHER"],[101,119,"NAMEOFDISH"],[125,133,"OTHER"],[137,142,"NAMEOFDISH"],[147,155,"OTHER"],[159,167,"NAMEOFDISH"],[169,181,"NAMEOFDISH"],[187,195,"OTHER"],[199,208,"NAMEOFDISH"],[210,216,"OTHER"],[218,234,"NAMEOFDISH"],[248,253,"OTHER"],[254,261,"OTHER"],[272,278,"OTHER"],[280,285,"OTHER"],[289,298,"OTHER"],[300,308,"OTHER"],[310,320,"NAMEOFDISH"]]}],["Fish amok or amok trei (Khmer: អាម៉ុកត្រី ) is a Khmer steamed fish curry (amok) with a mousse-like consistency, considered one of Cambodia's national dishes.\r",{"entities":[[0,9,"NAMEOFDISH"],[13,22,"NAMEOFDISH"],[24,29,"OTHER"],[31,41,"OTHER"],[49,54,"OTHER"],[63,67,"SEAFOOD"],[68,73,"OTHER"],[75,79,"OTHER"],[100,111,"OTHER"],[131,139,"OTHER"],[151,157,"OTHER"]]}],["Fish amok is believed to have been a royal Khmer dish dating back to the Khmer Empire, although some question it originating in Cambodia.\r",{"entities":[[0,9,"NAMEOFDISH"],[43,48,"OTHER"],[49,53,"OTHER"],[73,78,"OTHER"],[79,85,"OTHER"],[113,124,"OTHER"],[128,136,"OTHER"]]}],["Fish soup is a food made by combining fish or seafood with vegetables and stock, juice, water, or another liquid.\r",{"entities":[[0,9,"NAMEOFDISH"],[15,19,"OTHER"],[46,53,"SEAFOOD"],[59,69,"VEGETABLESHERBS"],[74,79,"OTHER"],[81,86,"OTHER"],[88,93,"OTHER"],[106,112,"OTHER"]]}],["Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth.\r",{"entities":[[4,9,"OTHER"],[52,57,"OTHER"],[58,69,"OTHER"],[73,80,"OTHER"],[86,89,"OTHER"],[100,107,"OTHER"],[133,138,"OTHER"]]}],["Traditionally, soups are classified into two main groups: clear soups and thick soups.\r",{"entities":[[0,13,"OTHER"],[15,20,"OTHER"],[50,56,"OTHER"],[64,69,"OTHER"],[80,85,"OTHER"]]}],["The established French classifications of clear soups are bouillon and consommé.\r",{"entities":[[16,22,"OTHER"],[23,38,"OTHER"],[48,53,"OTHER"],[58,66,"NAMEOFDISH"],[71,79,"NAMEOFDISH"]]}],["Thick soups are classified depending upon the type of thickening agent used: bisques are made from puréed shellfish or vegetables thickened with cream; cream soups may be thickened with béchamel sauce; and veloutés are thickened with eggs, butter, and cream.\r",{"entities":[[6,11,"OTHER"],[46,50,"OTHER"],[65,70,"OTHER"],[77,84,"NAMEOFDISH"],[106,115,"SEAFOOD"],[119,129,"VEGETABLESHERBS"],[158,163,"OTHER"],[186,194,"OTHER"],[195,200,"OTHER"],[206,214,"OTHER"],[234,238,"ANIMAL"],[240,246,"ANIMAL"]]}],["Other ingredients commonly used to thicken soups and broths include rice, lentils, flour, and grains; many popular soups also include carrots and potatoes.\r",{"entities":[[6,17,"OTHER"],[43,48,"OTHER"],[53,59,"OTHER"],[68,72,"STAMPLEFOOD"],[74,81,"STAMPLEFOOD"],[83,88,"STAMPLEFOOD"],[94,100,"STAMPLEFOOD"],[134,141,"VEGETABLESHERBS"],[146,154,"VEGETABLESHERBS"]]}],["Fish soups are similar to fish stews, and in some cases there may not be a clear distinction between the two; however, fish soups generally have more liquid than stews.\r",{"entities":[[0,10,"NAMEOFDISH"],[26,36,"NAMEOFDISH"],[81,92,"OTHER"],[119,129,"NAMEOFDISH"],[150,156,"OTHER"],[162,167,"OTHER"]]}],["Fish soups have been made since early times.\r",{"entities":[[0,10,"NAMEOFDISH"],[38,43,"OTHER"]]}],["Some soups are served with large chunks of fish or vegetables left in the liquid, while a broth is a flavored liquid usually derived from simmering a food or vegetable for a period of time in a stock.\r",{"entities":[[5,10,"OTHER"],[33,39,"OTHER"],[43,47,"SEAFOOD"],[51,61,"VEGETABLESHERBS"],[74,80,"OTHER"],[90,95,"OTHER"],[110,116,"OTHER"],[150,154,"OTHER"],[158,167,"VEGETABLESHERBS"],[194,199,"OTHER"]]}],["Bisques are heavy cream soups traditionally prepared with shellfish, but can be made with any type of seafood or puree of vegetables or fruits.\r",{"entities":[[0,7,"NAMEOFDISH"],[24,29,"OTHER"],[58,67,"SEAFOOD"],[94,98,"OTHER"],[102,109,"SEAFOOD"],[122,132,"VEGETABLESHERBS"],[136,142,"FRUITS"]]}],["Cream soups are flavored broths thickened with a white sauce.\r",{"entities":[[0,11,"NAMEOFDISH"],[25,31,"OTHER"],[55,60,"OTHER"]]}],["Although they may be consumed on their own, or with a meal, the canned, condensed form of cream soup is sometimes used as a quick sauce in a variety of meat and pasta convenience food dishes, such as casseroles.\r",{"entities":[[39,42,"OTHER"],[54,58,"OTHER"],[64,70,"OTHER"],[90,100,"NAMEOFDISH"],[130,135,"OTHER"],[152,156,"MEAT"],[161,166,"STAMPLEFOOD"],[184,190,"OTHER"],[200,210,"NAMEOFDISH"]]}],["Similar to a bisque, chowders are thick soups usually containing seafood and potatoes, milk and cream.\r",{"entities":[[13,19,"NAMEOFDISH"],[21,29,"NAMEOFDISH"],[40,45,"OTHER"],[65,72,"SEAFOOD"],[77,85,"STAMPLEFOOD"],[87,91,"ANIMAL"],[96,101,"OTHER"]]}],["A floating island or île flottante (French: ) is a dessert consisting of meringue floating on crème anglaise (a vanilla custard).\r",{"entities":[[2,17,"NAMEOFDISH"],[21,34,"NAMEOFDISH"],[36,42,"OTHER"],[51,58,"OTHER"],[73,81,"OTHER"],[94,108,"NAMEOFDISH"],[112,119,"SWEETSANDSUGAR"],[120,127,"NAMEOFDISH"]]}],["The meringue used is baked in a bain-marie.\r",{"entities":[[4,12,"OTHER"],[32,42,"OTHER"]]}],["It may be served at room temperature or chilled.\r",{"entities":[[25,36,"OTHER"]]}],["Flying Jacob (Swedish: flygande Jacob/Jakob pronounced ) is a Swedish casserole composed of chicken, cream, chilli sauce, bananas, roasted peanuts and bacon.\r",{"entities":[[0,12,"NAMEOFDISH"],[14,21,"OTHER"],[23,43,"OTHER"],[62,69,"OTHER"],[70,79,"NAMEOFDISH"],[92,99,"MEAT"],[115,120,"OTHER"],[122,129,"FRUITS"],[139,146,"STAMPLEFOOD"],[151,156,"MEAT"]]}],["The dish is baked in an oven and is usually served with rice and a salad.\r",{"entities":[[24,28,"OTHER"],[56,60,"STAMPLEFOOD"],[67,72,"VEGETABLESHERBS"]]}],["The dish was invented by Ove Jacobsson, who worked in the air freight industry, hence the name.\r",{"entities":[[4,8,"OTHER"],[25,28,"OTHER"],[29,38,"OTHER"],[58,61,"OTHER"],[62,69,"OTHER"],[70,78,"OTHER"],[90,94,"OTHER"]]}],["Asked to make the main dish for a neighbourhood potluck in Stockholm in 1976, Jacobsson combined the few ingredients available to him in his refrigerator into a casserole, cooked it, and served it at the party, where it was a hit.\r",{"entities":[[23,27,"OTHER"],[48,55,"OTHER"],[59,68,"OTHER"],[78,87,"OTHER"],[105,116,"OTHER"],[141,153,"OTHER"],[161,170,"NAMEOFDISH"],[204,209,"OTHER"],[226,229,"OTHER"]]}],["His neighbor, Anders Tunberg, worked for Allt om Mat (All about Food) magazine, and thus the recipe was first published in a Swedish cooking magazine in 1976.\r",{"entities":[[4,12,"OTHER"],[14,20,"OTHER"],[21,28,"OTHER"],[41,45,"OTHER"],[46,48,"OTHER"],[49,52,"OTHER"],[70,78,"OTHER"],[93,99,"OTHER"],[125,132,"OTHER"],[141,149,"OTHER"]]}],["Fondue (UK: /ˈfɒnd(j)uː/, US: /fɒnˈd(j)uː/, French: ) is a Swiss melted cheese and wine dish served in a communal pot (caquelon or fondue pot) over a portable stove (réchaud) heated with a candle or spirit lamp, and eaten by dipping bread and sometimes vegetables into the cheese using long-stemmed forks.\r",{"entities":[[0,6,"NAMEOFDISH"],[8,10,"OTHER"],[12,18,"OTHER"],[21,24,"OTHER"],[26,28,"OTHER"],[30,36,"OTHER"],[39,42,"OTHER"],[44,50,"OTHER"],[59,64,"OTHER"],[72,78,"ANIMAL"],[83,87,"OTHER"],[88,92,"OTHER"],[114,117,"OTHER"],[119,127,"OTHER"],[138,141,"OTHER"],[159,164,"OTHER"],[166,173,"OTHER"],[189,195,"OTHER"],[199,205,"OTHER"],[206,210,"OTHER"],[233,238,"STAMPLEFOOD"],[253,263,"VEGETABLESHERBS"],[273,279,"ANIMAL"]]}],["It was promoted as a Swiss national dish by the Swiss Cheese Union (Schweizerische Käseunion) in the 1930s, and was popularized in North America in the 1960s.\r",{"entities":[[21,26,"OTHER"],[36,40,"OTHER"],[48,53,"OTHER"],[54,60,"ANIMAL"],[61,66,"OTHER"],[68,82,"OTHER"],[83,92,"OTHER"],[131,136,"OTHER"],[137,144,"OTHER"]]}],["Since the 1950s, the term \"fondue\" has been generalized to other dishes in which a food is dipped into a communal pot of liquid kept hot in a fondue pot: chocolate fondue, fondue au chocolat, in which pieces of fruit or pastry are dipped into a melted chocolate mixture, and fondue bourguignonne, in which pieces of meat are cooked in hot oil or broth.\r",{"entities":[[27,33,"NAMEOFDISH"],[65,71,"OTHER"],[83,87,"OTHER"],[114,117,"OTHER"],[121,127,"OTHER"],[142,148,"NAMEOFDISH"],[149,152,"OTHER"],[154,163,"SWEETSANDSUGAR"],[164,170,"NAMEOFDISH"],[172,190,"NAMEOFDISH"],[211,216,"FRUITS"],[220,226,"SWEETSANDSUGAR"],[252,261,"SWEETSANDSUGAR"],[316,320,"MEAT"]]}],["Fricassee or fricassée /ˈfrɪkəsiː/ is a stew made with pieces of meat that have been browned in butter then served in a sauce flavored with the cooking stock.\r",{"entities":[[0,9,"NAMEOFDISH"],[13,22,"NAMEOFDISH"],[23,34,"OTHER"],[40,44,"OTHER"],[55,61,"OTHER"],[65,69,"OTHER"],[96,102,"ANIMAL"],[120,125,"OTHER"],[152,157,"OTHER"]]}],["Fricassee is usually made with chicken, veal or rabbit, with variations limited only by what ingredients the cook has at hand.\r",{"entities":[[0,9,"NAMEOFDISH"],[31,38,"MEAT"],[40,44,"MEAT"],[48,54,"MEAT"],[109,113,"OTHER"],[121,125,"OTHER"]]}],["Frico (in original Friulian language fricò) is a traditional dish of Friuli, a region in northeast Italy, consisting mainly of heated cheese and, optionally, other ingredients, such as potatoes.\r",{"entities":[[0,5,"NAMEOFDISH"],[19,27,"OTHER"],[28,36,"OTHER"],[37,42,"NAMEOFDISH"],[61,65,"OTHER"],[79,85,"OTHER"],[99,104,"OTHER"],[134,140,"ANIMAL"],[164,175,"OTHER"],[185,193,"STAMPLEFOOD"]]}],["Originally frico was prepared in the impoverished region as a way of recycling cheese rinds.\r",{"entities":[[11,16,"NAMEOFDISH"],[50,56,"OTHER"],[79,85,"ANIMAL"],[86,91,"OTHER"]]}],["There are two popular versions of the dish: one soft and thick, which is usually served in slices, and the other thin and crunchy, which can be used either as a garnish or as an appetizer.\r",{"entities":[[22,30,"OTHER"],[38,42,"OTHER"],[48,52,"OTHER"],[57,62,"OTHER"],[91,97,"OTHER"],[113,117,"OTHER"],[122,129,"OTHER"],[161,168,"OTHER"],[178,187,"OTHER"]]}],["While the soft version has a long tradition, the history of the thin version is disputed.\r",{"entities":[[15,22,"OTHER"],[34,43,"OTHER"],[69,76,"OTHER"],[80,88,"OTHER"]]}],["The first recipes for frico date to around 1450 by Maestro Martino, cook of the camerlengo of the Aquileia patriarch.\r",{"entities":[[10,17,"OTHER"],[22,27,"NAMEOFDISH"],[51,58,"OTHER"],[59,66,"OTHER"],[68,72,"OTHER"],[80,90,"OTHER"],[98,106,"OTHER"],[107,116,"OTHER"]]}],["Frico has similarities to another Alpine dish, rösti.\r",{"entities":[[0,5,"NAMEOFDISH"],[10,22,"OTHER"],[34,40,"OTHER"],[41,45,"OTHER"],[47,52,"NAMEOFDISH"]]}],["Fried chicken, also known as Southern fried chicken, is a dish consisting of chicken pieces that have been coated with seasoned flour or batter and pan-fried, deep fried, pressure fried, or air fried.\r",{"entities":[[0,13,"NAMEOFDISH"],[29,51,"NAMEOFDISH"],[58,62,"OTHER"],[77,84,"MEAT"],[85,91,"OTHER"]]}],["The breading adds a crisp coating or crust to the exterior of the chicken while retaining juices in the meat.\r",{"entities":[[4,12,"STAMPLEFOOD"],[26,33,"OTHER"],[37,42,"OTHER"],[66,73,"MEAT"],[90,96,"OTHER"],[104,108,"MEAT"]]}],["Broiler chickens are most commonly used.\r",{"entities":[[0,16,"MEAT"]]}],["The first dish known to have been deep fried was fritters, which were popular in the European Middle Ages.\r",{"entities":[[10,14,"OTHER"],[49,57,"NAMEOFDISH"],[85,93,"OTHER"],[94,100,"OTHER"],[101,105,"OTHER"]]}],["However, the Scottish were the first Europeans to deep fry their chicken in fat.\r",{"entities":[[13,21,"OTHER"],[37,46,"OTHER"],[65,72,"MEAT"]]}],["Meanwhile, many West African peoples had traditions of seasoned fried chicken (though battering and cooking the chicken in palm oil).\r",{"entities":[[16,20,"OTHER"],[21,28,"OTHER"],[41,51,"OTHER"],[64,77,"NAMEOFDISH"],[86,95,"OTHER"],[112,119,"MEAT"]]}],["A fried egg is a cooked dish made from one or more eggs which are removed from their shells and placed into a frying pan and fried.\r",{"entities":[[2,11,"ANIMAL"],[24,28,"OTHER"],[51,55,"ANIMAL"],[85,91,"OTHER"],[110,120,"OTHER"]]}],["They are traditionally eaten for breakfast in many countries but may also be served at other times of the day.\r",{"entities":[[33,42,"OTHER"],[51,60,"OTHER"],[106,109,"OTHER"]]}],["Fried fish is any fish or shellfish that has been prepared by frying.\r",{"entities":[[0,10,"SEAFOOD"],[18,22,"SEAFOOD"],[26,35,"SEAFOOD"]]}],["Often, the fish is covered in batter, egg and breadcrumbs, flour, or herbs and spices before being fried and served, often with a slice of lemon.\r",{"entities":[[11,15,"SEAFOOD"],[38,41,"ANIMAL"],[46,57,"STAMPLEFOOD"],[59,64,"STAMPLEFOOD"],[69,74,"VEGETABLESHERBS"],[139,144,"FRUITS"]]}],["Fish is fried in many parts of the world, and fried fish is an important food in many cuisines.\r",{"entities":[[0,4,"SEAFOOD"],[22,27,"OTHER"],[35,40,"OTHER"],[46,56,"SEAFOOD"],[86,94,"OTHER"]]}],["For many cultures, fried fish is historically derived from pescado frito, and the traditional fish and chips dish of England which it may have inspired.\r",{"entities":[[9,17,"OTHER"],[19,29,"SEAFOOD"],[59,72,"NAMEOFDISH"],[94,108,"NAMEOFDISH"],[109,113,"OTHER"],[117,124,"OTHER"]]}],["The latter remains a staple take-out dish of the UK and its former and present colonies.\r",{"entities":[[37,41,"OTHER"],[49,51,"OTHER"],[79,87,"OTHER"]]}],["Fried fishcakes made of cod (and other white fish, such as haddock, halibut or whiting) are widely available in the frozen food sections of U.S. grocery stores.\r",{"entities":[[6,15,"NAMEOFDISH"],[24,27,"SEAFOOD"],[45,49,"SEAFOOD"],[59,66,"SEAFOOD"],[68,75,"SEAFOOD"],[79,86,"SEAFOOD"],[116,122,"OTHER"],[123,127,"OTHER"],[140,144,"OTHER"],[145,159,"OTHER"]]}],["Long John Silver's, Skippers, Captain D's, and Arthur Treacher's are well-known North American chain restaurants that serve fried fish as their main food offering.\r",{"entities":[[0,16,"OTHER"],[20,28,"OTHER"],[30,41,"OTHER"],[47,64,"OTHER"],[80,85,"OTHER"],[86,94,"OTHER"],[101,112,"OTHER"],[130,134,"SEAFOOD"],[149,153,"OTHER"],[154,162,"OTHER"]]}],["Catfish are also a prevalent farm-raised type of fish that is often served fried throughout the world.\r",{"entities":[[0,7,"SEAFOOD"],[41,45,"OTHER"],[49,53,"SEAFOOD"],[96,101,"OTHER"]]}],["A classic fried fish recipe from France is sole meunière.\r",{"entities":[[16,20,"SEAFOOD"],[21,27,"OTHER"],[33,39,"OTHER"],[48,56,"NAMEOFDISH"]]}],["Frittata is an egg-based Italian dish similar to an omelette or crustless quiche or scrambled eggs, enriched with additional ingredients such as meats, cheeses, or vegetables.\r",{"entities":[[0,8,"NAMEOFDISH"],[15,24,"ANIMAL"],[25,32,"OTHER"],[33,37,"OTHER"],[52,60,"ANIMAL"],[84,98,"ANIMAL"],[145,150,"MEAT"],[152,159,"ANIMAL"],[164,174,"VEGETABLESHERBS"]]}],["The word frittata is Italian and roughly translates to \"fried\".\r",{"entities":[[9,17,"NAMEOFDISH"],[21,28,"OTHER"],[41,51,"OTHER"]]}],["Fruit salad is a dish consisting of various kinds of fruit, sometimes served in a liquid, either their juices or a syrup.\r",{"entities":[[0,11,"NAMEOFDISH"],[17,21,"OTHER"],[44,49,"OTHER"],[53,58,"FRUITS"],[82,88,"OTHER"],[103,109,"OTHER"],[115,120,"SWEETSANDSUGAR"]]}],["In different forms, fruit salad can be served as an appetizer or a side as a salad.\r",{"entities":[[13,18,"OTHER"],[20,31,"NAMEOFDISH"],[52,61,"OTHER"],[77,82,"VEGETABLESHERBS"]]}],["A fruit salad is sometimes known as a fruit cocktail (often connoting a canned product), or fruit cup (when served in a small container).\r",{"entities":[[2,13,"NAMEOFDISH"],[38,52,"NAMEOFDISH"],[79,86,"OTHER"],[92,101,"NAMEOFDISH"],[126,135,"OTHER"]]}],["There are many types of fruit salad, ranging from the basic (no nuts, marshmallows, or dressing) to the moderately sweet (Waldorf salad) to the sweet (ambrosia salad).\r",{"entities":[[15,20,"OTHER"],[24,35,"NAMEOFDISH"],[54,59,"OTHER"],[64,68,"NUT"],[70,82,"SWEETSANDSUGAR"],[115,120,"SWEETSANDSUGAR"],[122,135,"NAMEOFDISH"],[144,149,"SWEETSANDSUGAR"],[151,165,"NAMEOFDISH"]]}],["Another \"salad\" containing fruit is a jello salad, with its many variations.\r",{"entities":[[9,14,"VEGETABLESHERBS"],[27,32,"FRUITS"],[38,49,"NAMEOFDISH"]]}],["A fruit cocktail is well-defined in the US to mean a well-distributed mixture of small diced pieces of (from highest percentage to lowest) peaches, pears, pineapple, grapes, and cherry halves.\r",{"entities":[[2,16,"NAMEOFDISH"],[40,42,"OTHER"],[70,77,"OTHER"],[93,99,"OTHER"],[117,127,"OTHER"],[139,146,"FRUITS"],[148,153,"FRUITS"],[155,164,"FRUITS"],[166,172,"FRUITS"],[178,184,"FRUITS"]]}],["Fruit salad may also be canned (with larger pieces of fruit than a cocktail).\r",{"entities":[[0,11,"NAMEOFDISH"],[44,50,"FRUITS"],[67,75,"OTHER"]]}],["Fårikål (Norwegian pronunciation: ) is a traditional Norwegian dish, and the country's national dish.\r",{"entities":[[0,7,"NAMEOFDISH"],[9,18,"OTHER"],[19,32,"OTHER"],[53,62,"OTHER"],[63,67,"OTHER"],[96,100,"OTHER"]]}],["It consists of pieces of mutton with bone, cabbage, whole black pepper and occasionally a little wheat flour, cooked for several hours in a casserole, traditionally served with potatoes boiled in their skins.\r",{"entities":[[15,21,"OTHER"],[25,31,"MEAT"],[43,50,"VEGETABLESHERBS"],[58,70,"VEGETABLESHERBS"],[97,108,"STAMPLEFOOD"],[129,134,"OTHER"],[140,149,"NAMEOFDISH"],[177,185,"STAMPLEFOOD"],[202,207,"OTHER"]]}],["The dish is typically prepared in early autumn, and over 70 % of the Norwegian population reports eating the dish at least once during this time period.\r",{"entities":[[4,8,"OTHER"],[40,46,"OTHER"],[69,78,"OTHER"],[79,89,"OTHER"],[109,113,"OTHER"],[140,144,"OTHER"],[145,151,"OTHER"]]}],["Fårikål Feast Day is celebrated on the last Thursday in September each year.\r",{"entities":[[0,7,"OTHER"],[8,13,"OTHER"],[14,17,"OTHER"],[44,52,"OTHER"],[56,65,"OTHER"],[71,75,"OTHER"]]}],["Gaisburger Marsch (German for \"march of Gaisburg\") is a traditional Swabian beef stew, named after Gaisburg, a district of Stuttgart.\r",{"entities":[[0,17,"NAMEOFDISH"],[19,25,"OTHER"],[31,48,"NAMEOFDISH"],[68,75,"OTHER"],[76,80,"MEAT"],[81,85,"OTHER"],[99,107,"OTHER"],[123,132,"OTHER"]]}],["The meat, cooked in a strong beef broth, is cut into cubes and served with cooked potatoes and Spätzle.\r",{"entities":[[4,8,"MEAT"],[29,33,"MEAT"],[53,58,"OTHER"],[82,90,"STAMPLEFOOD"],[95,102,"STAMPLEFOOD"]]}],["The broth is poured over the dish before topping with golden-brown onions fried in butter.\r",{"entities":[[4,9,"OTHER"],[29,33,"OTHER"],[67,73,"VEGETABLESHERBS"],[83,89,"ANIMAL"]]}],["One explanation for the name Gaisburger Marsch is that the dish was so popular in the 19th century among officer candidates that they marched all the way to Gaisburg where their favorite dish was served in the restaurant called Bäckerschmide.\r",{"entities":[[4,15,"OTHER"],[29,46,"NAMEOFDISH"],[59,63,"OTHER"],[91,98,"OTHER"],[113,123,"OTHER"],[157,165,"OTHER"],[187,191,"OTHER"],[210,220,"OTHER"],[228,241,"NAMEOFDISH"]]}],["Another version claims that locals from Gaisburg became prisoners of war and their women were only allowed to bring them one meal every day, so they created this nourishing dish and marched with it to the camp.\r",{"entities":[[8,15,"OTHER"],[40,48,"OTHER"],[56,65,"OTHER"],[69,72,"OTHER"],[83,88,"OTHER"],[125,129,"OTHER"],[136,139,"OTHER"],[173,177,"OTHER"],[205,209,"OTHER"]]}],["The district of Gaisburg (today part Stuttgart Ost) hosts annual celebrations with a festival lasting several days.\r",{"entities":[[4,12,"OTHER"],[16,24,"OTHER"],[37,46,"OTHER"],[65,77,"OTHER"],[85,93,"OTHER"],[110,114,"OTHER"]]}],["Gaisburger Marsch is the favourite food of ex-Bundespräsident Horst Köhler, Wolfgang Schneiderhan and Chef Harald Wohlfahrt.\r",{"entities":[[0,17,"NAMEOFDISH"],[35,39,"OTHER"],[62,67,"OTHER"],[68,74,"OTHER"],[76,84,"OTHER"],[85,97,"OTHER"],[102,106,"OTHER"],[107,113,"OTHER"],[114,123,"OTHER"]]}],["Gibanica (Serbian Cyrillic: гибаница, pronounced ) is a traditional pastry dish popular all over the Balkans.\r",{"entities":[[0,8,"NAMEOFDISH"],[10,26,"OTHER"],[28,36,"OTHER"],[38,48,"OTHER"],[68,74,"SWEETSANDSUGAR"],[75,79,"OTHER"],[101,108,"OTHER"]]}],["It is usually made with cottage cheese and eggs.\r",{"entities":[[24,38,"ANIMAL"],[43,47,"ANIMAL"]]}],["Recipes can range from sweet to savoury, and from simple to festive and elaborate multi-layered cakes.\r",{"entities":[[0,7,"OTHER"],[23,28,"SWEETSANDSUGAR"],[32,39,"OTHER"],[60,67,"OTHER"],[96,101,"STAMPLEFOOD"]]}],["A derivative of the Serbo-Croatian verb gibati/гибати meaning \"to fold; sway, swing, rock\", the pastry was mentioned in Vuk Stefanović Karadžić's Serbian Dictionary in 1818 and by a Slovenian priest Jožef Kosič in 1828, where it was described as a special Slovenian cake which is \"a must at wedding festivities and is also served to workers after finishing a big project\".\r",{"entities":[[2,12,"OTHER"],[20,34,"OTHER"],[40,53,"OTHER"],[96,102,"SWEETSANDSUGAR"],[120,123,"OTHER"],[124,134,"OTHER"],[135,143,"OTHER"],[146,153,"OTHER"],[154,164,"OTHER"],[182,191,"OTHER"],[192,198,"OTHER"],[199,204,"OTHER"],[205,210,"OTHER"],[256,265,"OTHER"],[266,270,"STAMPLEFOOD"],[291,298,"OTHER"],[299,310,"OTHER"],[333,340,"OTHER"],[363,371,"OTHER"]]}],["It is a type of layered strudel, a combination of Turkish and Austrian influences in different cuisines of the former Yugoslavia.\r",{"entities":[[24,31,"SWEETSANDSUGAR"],[50,57,"OTHER"],[62,70,"OTHER"],[71,81,"OTHER"],[95,103,"OTHER"],[118,128,"OTHER"]]}],["Today the versions of this cake can be found in Slovenia, Croatia, Serbia, Bosnia, North Macedonia and other regions of the former Yugoslavia.\r",{"entities":[[10,18,"OTHER"],[27,31,"STAMPLEFOOD"],[48,56,"OTHER"],[58,65,"OTHER"],[67,73,"OTHER"],[75,81,"OTHER"],[83,88,"OTHER"],[89,98,"OTHER"],[109,116,"OTHER"],[131,141,"OTHER"]]}],["Variants of this rich layered strudel are found in Hungary, Bulgaria, Greece, Turkey, and Syria.\r",{"entities":[[0,8,"OTHER"],[30,37,"SWEETSANDSUGAR"],[51,58,"OTHER"],[60,68,"OTHER"],[70,76,"OTHER"],[78,84,"OTHER"],[90,95,"OTHER"]]}],["Gibanica may sometimes also refer to a walnut roll, which is a sweet bread with a spiral of walnut paste rolled up inside.\r",{"entities":[[0,8,"NAMEOFDISH"],[39,45,"NUT"],[63,68,"SWEETSANDSUGAR"],[69,74,"STAMPLEFOOD"],[92,98,"NUT"]]}],["Gingerbread refers to a broad category of baked goods, typically flavored with ginger, cloves, nutmeg, and cinnamon and sweetened with honey, sugar, or molasses.\r",{"entities":[[0,11,"STAMPLEFOOD"],[65,73,"STAMPLEFOOD"],[79,85,"STAMPLEFOOD"],[87,93,"VEGETABLESHERBS"],[95,101,"STAMPLEFOOD"],[107,115,"SWEETSANDSUGAR"],[120,129,"SWEETSANDSUGAR"],[135,140,"SWEETSANDSUGAR"],[142,147,"SWEETSANDSUGAR"],[152,160,"SWEETSANDSUGAR"]]}],["Gingerbread foods vary, ranging from a moist loaf cake to forms nearly as crisp as a ginger snap.\r",{"entities":[[0,11,"NAMEOFDISH"],[12,17,"OTHER"],[45,49,"OTHER"],[50,54,"STAMPLEFOOD"]]}],["Gyros, sometimes anglicized as a gyro (/ˈjɪəroʊ, ˈdʒɪər-, ˈdʒaɪr-/; Greek: γύρος, romanized: yíros/gyros, lit.'turn', pronounced ) in some regions, is meat cooked on a vertical rotisserie, then sliced and served wrapped or stuffed in pita bread, along with other ingredients such as tomato, onion, fried potatoes, and tzatziki.\r",{"entities":[[0,5,"NAMEOFDISH"],[33,37,"NAMEOFDISH"],[39,47,"OTHER"],[49,56,"OTHER"],[58,66,"OTHER"],[68,73,"OTHER"],[75,80,"OTHER"],[82,91,"OTHER"],[93,104,"OTHER"],[106,115,"OTHER"],[118,128,"OTHER"],[139,146,"OTHER"],[151,155,"MEAT"],[177,187,"OTHER"],[234,244,"STAMPLEFOOD"],[283,289,"VEGETABLESHERBS"],[291,296,"VEGETABLESHERBS"],[304,312,"STAMPLEFOOD"],[318,326,"SWEETSANDSUGAR"]]}],["In Greece, it is normally made with pork or sometimes with chicken, whilst beef and lamb are also used in other countries.\r",{"entities":[[3,9,"OTHER"],[36,40,"MEAT"],[59,66,"MEAT"],[75,79,"MEAT"],[84,88,"MEAT"],[112,121,"OTHER"]]}],["Gyros is similar to other dishes such as the Arab shawarma, Canadian donair, and Mexican al pastor, all of which are derived from the Turkish doner kebab.\r",{"entities":[[0,5,"NAMEOFDISH"],[26,32,"OTHER"],[45,49,"OTHER"],[50,58,"NAMEOFDISH"],[60,68,"OTHER"],[69,75,"NAMEOFDISH"],[81,88,"OTHER"],[89,98,"NAMEOFDISH"],[134,141,"OTHER"],[142,153,"NAMEOFDISH"]]}],["Gyūtan (牛タン) is a Japanese food that is made from grilled beef tongue.\r",{"entities":[[0,6,"NAMEOFDISH"],[8,11,"OTHER"],[18,26,"OTHER"],[58,62,"MEAT"]]}],["The word gyūtan is a combination of the Japanese word for cow (牛, gyū) and the English word tongue.\r",{"entities":[[9,15,"NAMEOFDISH"],[21,32,"OTHER"],[40,48,"OTHER"],[58,61,"MEAT"],[63,64,"OTHER"],[79,86,"OTHER"],[92,98,"OTHER"]]}],["Since gyūtan literally means \"cow tongue,\" the word is also used to refer to cow tongues in Japan.\r",{"entities":[[6,12,"NAMEOFDISH"],[30,33,"MEAT"],[34,40,"OTHER"],[47,51,"OTHER"],[77,80,"MEAT"],[81,88,"OTHER"],[92,97,"OTHER"]]}],["The custom of cooking gyūtan originated in Sendai in 1948, and is usually served with barley rice, tail soup, and pickles in the Sendai area.\r",{"entities":[[4,10,"OTHER"],[22,28,"NAMEOFDISH"],[43,49,"OTHER"],[86,97,"STAMPLEFOOD"],[114,121,"VEGETABLESHERBS"],[129,135,"OTHER"]]}],["In other areas in Japan, gyūtan is most often served in yakiniku restaurants.\r",{"entities":[[9,14,"OTHER"],[18,23,"OTHER"],[25,31,"NAMEOFDISH"],[56,64,"NAMEOFDISH"],[65,76,"OTHER"]]}],["Gyūtan was originally conceived to be flavored with salt, which led to gyūtan being called tanshio (タン塩, lit. \"tongue salt\") in many yakiniku restaurants.\r",{"entities":[[0,6,"NAMEOFDISH"],[71,77,"NAMEOFDISH"],[91,98,"NAMEOFDISH"],[100,103,"OTHER"],[133,141,"NAMEOFDISH"],[142,153,"OTHER"]]}],["However, some stores now serve gyūtan with tare sauce.\r",{"entities":[[14,20,"OTHER"],[31,37,"NAMEOFDISH"],[48,53,"OTHER"]]}],["Ham and eggs is a dish combining various preparations of those two ingredients.\r",{"entities":[[0,3,"MEAT"],[8,12,"ANIMAL"],[23,32,"OTHER"],[67,78,"OTHER"]]}],["It has been described as a staple of \"an old-fashioned American breakfast\".\r",{"entities":[[27,33,"OTHER"],[41,54,"OTHER"],[55,63,"OTHER"],[64,73,"OTHER"]]}],["It is also served as a lunch and dinner dish.\r",{"entities":[[23,28,"OTHER"],[33,39,"OTHER"],[40,44,"OTHER"]]}],["Some notable people have professed an affinity for the dish, such as American entrepreneur Duncan Hines and the Manchurian Emperor Puyi.\r",{"entities":[[13,19,"OTHER"],[38,46,"OTHER"],[55,59,"OTHER"],[69,77,"OTHER"],[78,90,"OTHER"],[91,97,"OTHER"],[98,103,"OTHER"],[112,122,"OTHER"],[123,130,"OTHER"],[131,135,"OTHER"]]}],["Similar dishes include bacon and eggs, Spanish eggs, the Denver omelette and Eggs Benedict.\r",{"entities":[[23,28,"MEAT"],[33,37,"ANIMAL"],[39,51,"NAMEOFDISH"],[57,72,"NAMEOFDISH"],[77,90,"NAMEOFDISH"]]}],["The term ham and eggs and some variations of it have been used in various cultural contexts.\r",{"entities":[[4,8,"OTHER"],[9,12,"MEAT"],[17,21,"ANIMAL"],[31,41,"OTHER"],[74,82,"OTHER"],[83,91,"OTHER"]]}],["It has been used as a slang term in the United States, and has also been used to refer to various entities and events there.\r",{"entities":[[28,32,"OTHER"],[40,46,"OTHER"],[47,53,"OTHER"],[98,106,"OTHER"],[111,117,"OTHER"]]}],["Hamburg steak is a patty of ground beef.\r",{"entities":[[8,13,"MEAT"],[35,39,"MEAT"]]}],["Made popular worldwide by migrating Germans, it became a mainstream dish around the start of the 19th century.\r",{"entities":[[36,43,"OTHER"],[68,72,"OTHER"],[102,109,"OTHER"]]}],["It is related to Salisbury steaks, which also use ground beef.\r",{"entities":[[17,33,"NAMEOFDISH"],[57,61,"MEAT"]]}]]} \ No newline at end of file diff --git a/project/modules/label_finalizer.py b/project/modules/label_finalizer.py index 69df1ef..64f6269 100644 --- a/project/modules/label_finalizer.py +++ b/project/modules/label_finalizer.py @@ -1,3 +1,22 @@ # Rules in Label Finalizer: # Diatary Preferences # +from objects import Country + + +def finalizeTags(recipe): + for label in recipe.labels: + for key in Country.world_countries: + if label in Country.world_countries[key]: + recipe.labels.append(key) + recipe.labels = list(set(recipe.labels)) # removes duplicates + if 'MEAT' not in recipe.labels: + recipe.labels.append('VEGETARIAN') + if 'ANIMAL' not in recipe.labels: + recipe.labels.append('VEGAN') + if 'SEAFOOD' in recipe.labels: + recipe.labels.append('PESCETARIAN') + if 'NUT' not in recipe.labels: + recipe.labels.append('NUTFREE') + if 'STAMPLEFOOD' not in recipe.labels: + recipe.labels.append('LOWCARB')