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"count": 6345,
"next": "https://www.worldfood.guide/api/dishes/?format=api&page=216",
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"results": [
{
"name": "Panpepato",
"othernames": "",
"ingredients": "almonds, hazelnuts, pine nuts, pepper, cinnamon, nutmeg, zest of orange, sugar",
"description": "Panpepato is a round, sweet cake typical of the Province of Ferrara, Siena, the Province of Terni, of Sabina and the Ciociaria. Panpepato is a type of panforte. It is made according to traditional methods from various ingredients including fruits and nuts such as almonds, hazelnuts, pine nuts, walnuts, pepper, cinnamon, nutmeg, and zest of orange and lime, mixed according to the variants with or without cocoa, honey, flour, or cooked grape must.",
"uri": "https://worldfood.guide/dish/panpepato"
},
{
"name": "Pan Sobao",
"othernames": "",
"ingredients": "flour, lard, sugar, yeast, warm water",
"description": "Pan sobao is a famous Puerto Rican bread. It is prepared with flour, lard, sugar, yeast, warm water. The bread is used to make different sandwiches. It is really delicious in taste.",
"uri": "https://worldfood.guide/dish/pan-sobao"
},
{
"name": "Panta Bhat",
"othernames": "",
"ingredients": "rice, water",
"description": "Panta Bhat is a traditional platter of Panta bhat with fried Ilish slice, supplemented with dried fish (Shutki), pickles (Achar), dal, green chillies and onion in Bangladesh.Panta Bhat is a popular serving for the Pohela Boishakh festival. Pohela Boishakh is the new year of Bangladesh. They welcome the new year by serving this Panta Bhat dish.",
"uri": "https://worldfood.guide/dish/panta_bhat"
},
{
"name": "Pantua",
"othernames": "পান্তুয়া",
"ingredients": "semolina, khoya, milk, ghee, sugar",
"description": "Pantua is a local confection of eastern India and Bangladesh. Pantua is a traditional Bengali sweet made of deep-fried balls of semolina, chhana, milk, ghee and sugar syrup. \n\n\nhttps://en.wikipedia.org/wiki/Pantua",
"uri": "https://worldfood.guide/dish/pantua"
},
{
"name": "Panzanella",
"othernames": "Panmolle",
"ingredients": "bread, tomatoes",
"description": "This is a Tuscan salad of bread and tomatoes that's popular in the summer. It includes chunks of soaked stale bread and tomatoes, sometimes also onions and basil, dressed with olive oil and vinegar. It is also popular in other parts of central Italy. https://en.wikipedia.org/wiki/Panzanella",
"uri": "https://worldfood.guide/dish/panzanella"
},
{
"name": "Pao De Queijo",
"othernames": "Cheese Bread, Pão De Queijo",
"ingredients": "",
"description": "These yummy gluten/wheat free breads are good for those with Celiac disease or gluten intolerance. These are good either served plain, or with marinara sauce. For more variety, try adding a variety of herb seasonings, such as Italian seasoning or try substituting other cheeses for the Parmesan (http://allrecipes.com/recipe/brazilian-cheese-bread-pao-de-queijo/)\n\nPão de queijo are essentially a version of French gougères. Like gougères, the dough for pão de queijo starts on the stovetop and eggs are beaten in one at a time. Also like gougères, the end result is a tray of crispy, hollow puffs. The biggest difference is that pão de queijo are made with sour cassava flour or tapioca flour instead of all-purpose flour. (http://www.thekitchn.com/how-to-make-po-de-queijo-brazilian-cheese-bread-cooking-lessons-from-the-kitchn-176118)",
"uri": "https://worldfood.guide/dish/pao_de_queijo"
},
{
"name": "Paozinho",
"othernames": "Paõ",
"ingredients": "",
"description": "Pao as they are popularly called can be found almost everywhere in Mozambique. They are bread rolls typically made in wood–fired ovens and the texture is quite light and fluffy. You would enjoy it most when it is straight out of the oven, warm and delicious. Paozinho can be eaten just as it is or with another meal. If served with steak cooked in hot piri piri sauce it is called a Prego roll, which is a party in the mouth. https://guardian.ng/features/6-delicacies-you-must-try-in-mozambique/",
"uri": "https://worldfood.guide/dish/paozinho"
},
{
"name": "Pap",
"othernames": "",
"ingredients": "",
"description": "What could be described as a staple among uniquely South African foods, pap is a polenta-like meal made out of mielie-meal – a little bit like corn flour. Wholesome and filling, pap is the definitive accompaniment to a South African meal. Plus, it makes you strong, boys and girls.\nhttp://www.askmen.com/top_10/travel/top-10-uniquely-south-african-foods_8.html",
"uri": "https://worldfood.guide/dish/pap"
},
{
"name": "Papa A La Huancaina",
"othernames": "",
"ingredients": "potatoes, milk, cheese",
"description": "Papa a la Huancaína is a Peruvian appetizer of boiled yellow potatoes in a spicy, creamy sauce called Huancaína sauce",
"uri": "https://worldfood.guide/dish/papa_a_la_huancaina"
},
{
"name": "Papad Ki Sabzi",
"othernames": "Papad Curry, Rajastani Papad Ki Sabji",
"ingredients": "papad (poppadum or papadam), tomatoes, spices",
"description": "Papad Ki Sabzi is a curry made from papad in tomato or curd base or in the combination of tomatoes and curd both.",
"uri": "https://worldfood.guide/dish/papad-ki-sabzi"
},
{
"name": "Papadum",
"othernames": "Papadam",
"ingredients": "chickpea",
"description": "A Papadum are thin and crispy round wafers made from chickpea flour.\r\n\r\nPapadum can also be made from peeled black gram flour, either fried or cooked with dry heat. Flours made from other sources such as lentils, chickpeas, rice, tapioca, certain millets or potato can be used.",
"uri": "https://worldfood.guide/dish/papadum"
},
{
"name": "Papaitan",
"othernames": "Ilocano soup",
"ingredients": "cow innards, goat innards",
"description": "The name of the dish comes from \"pait\" means bitter.It is the famous bitter soup of ilocanos , the bitter flavor of the soup is from the bile of the cow or goat. Another exotic yet tasty soup you can find in the Philippines. This dish is also know to be paired with beer or liquors.",
"uri": "https://worldfood.guide/dish/papaitan"
},
{
"name": "Papanasi",
"othernames": "Papanași",
"ingredients": "soft cheese, jam",
"description": "Papanasi is a Romanian traditional fried or boiled pastry resembling a small sphere, usually filled with a soft cheese such as urdă and any kind of sour jam.",
"uri": "https://worldfood.guide/dish/papanasi"
},
{
"name": "Papa Rellena",
"othernames": "",
"ingredients": "",
"description": "Deep fried mashed potatoes stuffed with a spicy beef filling",
"uri": "https://worldfood.guide/dish/papa_rellena_1"
},
{
"name": "Papa Rellena",
"othernames": "Stuffed Potatoes",
"ingredients": "potatoes, ground beef",
"description": "Papa Rellena is a traditional croquette filled with a spicy ground beef mixture. Ground beef is stir-fried with onions, tomatoes, garlic, cumin, garlic and paprika. Hard boiled eggs and black olives are added. Mashed potatoes are molded around a center of the meat mixture and formed like a potatoes.\nhttp://www.limaeasy.com/peruvian-food-guide/typical-main-courses",
"uri": "https://worldfood.guide/dish/papa_rellena"
},
{
"name": "Papas Arrugadas",
"othernames": "Canarian Wrinkly Potatoes",
"ingredients": "potatoes",
"description": "Papas Arrugadas is a traditional boiled potato dish eaten in the Canary Islands of Spain. It is usually served with a chili pepper garlic sauce, called mojo rojo, or as an accompaniment to meat dishes.",
"uri": "https://worldfood.guide/dish/papas_arrugadas"
},
{
"name": "Papas Chorreadas",
"othernames": "",
"ingredients": "potatoes, onions, tomatoes, cream, mild cheese",
"description": "Papas Chorreadas is a red potato and creamy cheese dish in Colombian cuisine. They are served with onions and tomatoes. Ingredients include red potatoes, onions, tomatoes, cream, and a mild melted cheese.",
"uri": "https://worldfood.guide/dish/papas_chorreadas"
},
{
"name": "Papet Vaudois",
"othernames": "",
"ingredients": "leeks, onions, cooking oil, white wine, chicken stock, potatoes, vaud sausage, heavy cream salt, pepper",
"description": "Papet Vaudois is best described as a mash of leeks and potatoes that are stewed for hours. The result is an earthy, onion-tinged mixture that makes the perfect root bed for fat sausage, unique to the canton of Vaud (saucisson Vaudois). With deep roots in the canton, Papet Vaudois is akin to the region’s emblematic dish, and its notorious crimson sausage, loosely stuffed and plump, is not to be missed.",
"uri": "https://worldfood.guide/dish/papet_vaudois"
},
{
"name": "Papoutsakia",
"othernames": "",
"ingredients": "eggplants, beef",
"description": "This Peloponnese-style dish finds eggplant stuffed with ground beef and tomatoes and topped with a cheesy bechamel. http://www.saveur.com/article/Recipes/Stuffed-Eggplant-Papoutsakia",
"uri": "https://worldfood.guide/dish/papoutsakia"
},
{
"name": "Pappa Al Pomodoro",
"othernames": "",
"ingredients": "tomatoes, bread, olive oil",
"description": "Pappa al pomodoro is a thick Tuscan soup typically prepared with fresh tomatoes, bread, olive oil, garlic, basil, and various other fresh ingredients. It is usually made with stale or leftover bread, and can be served hot, room temperature, or chilled. https://en.wikipedia.org/wiki/Pappa_al_pomodoro",
"uri": "https://worldfood.guide/dish/pappa_al_pomodoro"
}
]
}