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"count": 6345,
"next": "https://www.worldfood.guide/api/dishes/?format=api&page=226",
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"results": [
{
"name": "Picada",
"othernames": "Fritanga",
"ingredients": "steak, chicken, arepa, potatoes, cassava, morcilla, chorizo, plantain",
"description": "Picada is a traditional Colombian dish where a variety of grilled or fried meat and vegetables are served on a large platter. The dish is usually prepared on Sundays for family and friends or at various special occasions and celebrations, but it can also be found served as street food. Picada Colombiana typically includes papa criolla potatoes, pork, chicken, beef, morcilla blood sausages, longaniza, arepas, guacamole, sweet plantains, chunchullo (fried intestines), and envuelto (corn in husks). It is recommended to season this hearty dish with a squeeze of lime juice, as they usually do in Colombia.\r\n\r\nOther types of Colombian picada can include chopped seafood (such as picada del mar)",
"uri": "https://worldfood.guide/dish/picada"
},
{
"name": "Picadillo",
"othernames": "",
"ingredients": "ground beef, potatoes, carrots, onions, garlic, chili powder, cumin, black pepper, raisins",
"description": "Picadillo is a traditional Mexican dish made by stewing ground beef with chopped vegetables and spices.",
"uri": "https://worldfood.guide/dish/picadillo_1"
},
{
"name": "Picadillo",
"othernames": "picadillo de res",
"ingredients": "ground beef, potatoes, onions, garlic, cumin, bell peppers, white wine, tomato sauce, raisins, olives, capers",
"description": "Picadillo is a traditional Cuban dish made with ground beef, potatoes, onions, garlic, cumin, bell peppers, white wine, tomato sauce, raisins, olives and capers. In a medium-size frying pan, brown the ground beef with a dash of cumin and pepper, drain off any excess grease, and set aside.",
"uri": "https://worldfood.guide/dish/picadillo"
},
{
"name": "Picadillo De Papa",
"othernames": "",
"ingredients": "picadillo potatoes, chopped bell peppers, onions, ground beef.",
"description": "Picadillo de papa is a savoury Costa Rican dish consisting of picadillo potatoes, chopped bell peppers, onions, and ground beef. The dish is traditionally served with tortillas and rice, and it is customary to consume it by filling the tortillas with picadillo and blended beans, which are typically served on the side. Picadillo de papa is popular throughout Latin America, so there are several versions of the dish with different vegetables.",
"uri": "https://worldfood.guide/dish/picadillo_de_papa"
},
{
"name": "Picante De Carne",
"othernames": "",
"ingredients": "beef, potatoes, onions, peace, carrots",
"description": "Picante De Carne is a comforting Peruvian dish. It is similar to a stew.",
"uri": "https://worldfood.guide/dish/picante_de_carne"
},
{
"name": "Picante De Cuy",
"othernames": "Guinea Pig In Chile Sauce",
"ingredients": "guinea pig, garlic, potatoes, aji panca, cumin",
"description": "Picante de cuy (guinea pig in chile sauce) is a traditional Andean dish in Peru. The guinea pig is seasoned, seared then cooked with potatoes and chili sauce. Cuy or guinea pig, has been an important staple of Andean people in Peru, rich in calories and protein.",
"uri": "https://worldfood.guide/dish/picante_de_cuy"
},
{
"name": "Picante De Guatitas",
"othernames": "Spicy tripe stew",
"ingredients": "innards, onions, potatoes, milk-soaked bread, cheese, pepper",
"description": "Tripe is the stomach of animals, cooked in abundant salted water and prepared with onions, potatoes, milk-soaked bread, grated cheese, chili pepper and pepper. It is a homemade dish and it is found only in restaurants that still offer clery and borgoña wine beverages. It belongs to the most traditional Chilean gastronomy and despite time and modernity, it never goes away from the national recipe books.\n\n\nhttp://www.trekkingchile.com/EN/chilean-cuisine-dishes.php",
"uri": "https://worldfood.guide/dish/picante_de_guatitas"
},
{
"name": "Picante De Mariscos",
"othernames": "",
"ingredients": "seafood, fish, onions",
"description": "Picante de Mariscos is a seafood mix cooked in a Peruvian chili based sauce.",
"uri": "https://worldfood.guide/dish/picante_de_mariscos"
},
{
"name": "Picante De Pollo",
"othernames": "Bolivian Spicy Chicken",
"ingredients": "fried chicken, led potatoes, rice, salad, parsley",
"description": "Literally translating as “Spicy Chicken”, this meal packs a punch. Fried chicken is the main ingredient and is covered in a thick spicy sauce, accompanied by boiled potatoes, rice, salad and a garnish of parsley.\n\n\n\nhttps://www.bolivianlife.com/a-guide-to-bolivias-best-foods/",
"uri": "https://worldfood.guide/dish/picante_de_pollo"
},
{
"name": "Picante Mixto",
"othernames": "",
"ingredients": "",
"description": "",
"uri": "https://worldfood.guide/dish/picante_mixto"
},
{
"name": "Pica Pau",
"othernames": "",
"ingredients": "meat, sausages, beef",
"description": "Portuguese snack or bar food made of small pieces of meat like sausages and beef on beer gravy sometimes accompanied by Portuguese pickles.",
"uri": "https://worldfood.guide/dish/pica_pau"
},
{
"name": "Pica Pollo",
"othernames": "",
"ingredients": "chicken, dominican oregano",
"description": "Pica Pollo is a Dominican fried chicken that’s been seasoned with lemon, garlic, and most importantly: Dominican oregano.",
"uri": "https://worldfood.guide/dish/pica_pollo"
},
{
"name": "Picarones",
"othernames": "Buñuelos",
"ingredients": "squash, sweet potato",
"description": "Imagine the lovechild of a spice cake, a pumpkin pie, and a beignet, and you'll get an idea of Peru's picarones, which date back to Peru's colonial days. Potatoes are everywhere in Peru—more than 3,800 varieties are grown there—so even the desserts are papa-packed. In this case, camote, a type of sweet potato, is mixed with macre, a type of squash, to form a silky purée. It's combined with flour, sugar, yeast, and anise, formed into a round doughnut shape and deep fried. The light and airy sweets are then drizzled in chancaca (chopped raw sugar dissolved in hot water until it forms a molasses-like syrup), and served immediately.\n\nPicarones is a Peruvian dessert that originated in the colonial period. Its principal ingredients are squash and sweet potato. It is served in a doughnut form and covered with syrup, made from chancaca (solidified molasses). It is traditional to serve picarones when people prepare anticuchos, another traditional Peruvian dish. Picarones were created during the colonial period to replace Buñuelos as buñuelos were too expensive to make. People started replacing traditional ingredients with squash and sweet potato. Accidentally, they created a new dessert that rapidly increased in popularity throughout the country.\n\nPicarones are also mentioned in the book of a famous Peruvian writer, Ricardo Palma. In his book, Tradiciones Peruanas, (lit. Peruvian traditions) he mentions this dessert. Picarones is also featured in traditional Peruvian music and poetry.\n\nhttp://en.wikipedia.org/wiki/Picarones",
"uri": "https://worldfood.guide/dish/picarones"
},
{
"name": "Piccalilli",
"othernames": "",
"ingredients": "green tomatoes, bell pepper, zucchini, yellow onion, jalepeno, cider vinegar, light brown sugar, celery seeds, mustard seeds, ground ginger, cinnamon stick, teaspoon turmeric, bay leaves, whole cloves, whole black pepper, salt",
"description": "Piccalilli is an English interpretation of South Asian pickles, a relish of chopped pickled vegetables and spices regional recipes vary considerably.",
"uri": "https://worldfood.guide/dish/piccalilli"
},
{
"name": "Piccata",
"othernames": "Picatta, Pichotta",
"ingredients": "meat, chicken, veal, fish",
"description": "Piccata is an Italian word, the feminine form of the word piccato, meaning “larded”. It is also spelled picatta or pichotta. It is a translation of the French piqué, participle of piquer. When used in reference to a way of preparing food, particularly meat or fish, it means “sliced, sautéed, and served in a sauce containing lemon, butter and spices”.\n\nTraditionally, the Italians use veal (veal piccata), however the best known dish of this sort in the US uses chicken (chicken piccata). The recipe has a meatless adaptation using seitan (seitan piccata).",
"uri": "https://worldfood.guide/dish/piccata"
},
{
"name": "Pichanga",
"othernames": "Mess",
"ingredients": "diced meat, olives, pickles, cheese, tomatoes, avocadoes",
"description": "This low profile, unpretentious dish do not belong to the gastronomical circles and is kept at bay in the more traditional eateries. It is made of diced meat, olives, pickles, cheese, tomatoes and avocadoes. The idea is to nibble this appetizer while you wait for the main course; as such, it is an opportunity to share with friends.\n\n\n\nhttp://www.trekkingchile.com/EN/chilean-cuisine-dishes.php",
"uri": "https://worldfood.guide/dish/pichanga"
},
{
"name": "Pichelsteiner",
"othernames": "",
"ingredients": "meat, vegetables, meat broth",
"description": "This is a German stew that contains several kinds of meat and vegetables. https://en.wikipedia.org/wiki/Pichelsteiner",
"uri": "https://worldfood.guide/dish/pichelsteiner"
},
{
"name": "Pickert",
"othernames": "",
"ingredients": "potatoes, flour, milk, eggs, ",
"description": "This is a flat, fried or baked potato dish from Westphalia, Germany. It can be considered a kind of flattened dumpling or very nourishing pancake. It comes as a round the size of a pan. https://en.wikipedia.org/wiki/Pickert",
"uri": "https://worldfood.guide/dish/pickert"
},
{
"name": "Pickleback",
"othernames": "Pickle Puss",
"ingredients": "",
"description": "Pickleback is a type of shot wherein a shot of whiskey is chased by a shot of pickle brine; the term “pickleback” may also refer only to the shot of pickle brine itself. Alternatively, the shot of whiskey can be chased by a bite of a pickle (generally, a whole dill pickle). The pickle brine works to neutralize both the taste of the whiskey and the burn of the alcohol.",
"uri": "https://worldfood.guide/dish/pickleback"
},
{
"name": "Pickled Cucumber",
"othernames": "",
"ingredients": "cucumbers, vinegar",
"description": "A pickled cucumber (commonly known as a pickle in the United States and Canada, and a gherkin in Britain, Ireland, Australia, South Africa, and New Zealand) is a cucumber that has been pickled in a brine, vinegar, or other solution and left to ferment for a period of time, by either immersing the cucumbers in an acidic solution or through souring by Lacto-fermentation. Pickled cucumbers are often part of mixed pickles.",
"uri": "https://worldfood.guide/dish/pickled_cucumber"
}
]
}