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{
"count": 6345,
"next": "https://www.worldfood.guide/api/dishes/?format=api&page=229",
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"results": [
{
"name": "Pineapple Upside Down Cake",
"othernames": "Pineapple Upside-down Cake",
"ingredients": "flour, butter, egg yolk, sugar, pineapple",
"description": "This is an upside down cake with pineapple as the main fruit ingredient. Upside-down cake is a cake that is baked in a single pan, then turned over and served upside-down.",
"uri": "https://worldfood.guide/dish/pineapple_upside_down_cake"
},
{
"name": "Pinjaram",
"othernames": "",
"ingredients": "rice flour, corn flour, coconut milk, oil",
"description": "Pinjaram is a traditional kuih for the Bajau as well for the Bruneian Malay people. This dish is consists of rice flour, corn flour, coconut milk, cooking oil.",
"uri": "https://worldfood.guide/dish/pinjaram"
},
{
"name": "Pink Lamington Jelly Cakes",
"othernames": "",
"ingredients": "sugar, desiccated coconut, sugar",
"description": "Pink lamington jelly cakes was inspired by a lamington but it is more like a whoopie pie.",
"uri": "https://worldfood.guide/dish/pink_lamington_jelly_cakes"
},
{
"name": "Pinnekjøtt",
"othernames": "",
"ingredients": "lamb ribs, potatoes, water, salt",
"description": "Pinnekjøtt is one of the must-have traditional Norwegian Christmas dishes. It is made from ribs of lamb or mutton that has been salted and dried, and so it has a very strong flavour. Pinnekjøtt directly translates into “stick meat” in English, but the name doesn’t come from the shape of the meat (e.g. the ribs forming sticks) as some may think. The name comes from the birch sticks that are used as a steamer to cook the meat. The birch sticks also add a subtle sweet-minty flavour to the meat.\r\n\r\n\r\n\r\n\r\nhttp://mylittlenorway.com/2009/12/pinnekjott/",
"uri": "https://worldfood.guide/dish/pinnekjott"
},
{
"name": "Pinni",
"othernames": "",
"ingredients": "black gram, semolina, gram flour, wheat flour, sugar, mawa, green cardamom powder",
"description": "Pinni is a type of Punjabi and North Indian cuisine dish that is eaten mostly in winters. It is served as a dessert and is made from desi ghee, wheat flour, jaggery, and almonds. Raisins may also be used.",
"uri": "https://worldfood.guide/dish/pinni"
},
{
"name": "Pinot Grigio Wine",
"othernames": "Pinot Gris, Grauburgunder",
"ingredients": "grape, alcohol",
"description": "Pinot Grigio Wine is a white wine grape variety of the species Vitis vinifera. Thought to be a mutant clone of the pinot noir variety, it normally has a grayish-blue fruit, accounting for its name but the grapes can have a brownish pink to black and even white appearance. Pinot Grigio is probably the true crowd-pleaser of the white wine world. It's light-to-medium in body. Always crisp, and usually dry.",
"uri": "https://worldfood.guide/dish/pinot-grigio-wine"
},
{
"name": "Pinot Noir Wine",
"othernames": "",
"ingredients": "grape, alcohol",
"description": "Pinot Noir is a dry red wine, typically diominated by red fruit—strawberry, raspberry and cherry. There are two theories regarding the Pinot name. One is that it came about because their bunches are similar in shape to a pine cone (pinot in French).",
"uri": "https://worldfood.guide/dish/pinot-noir-wine"
},
{
"name": "Pinyaram",
"othernames": "Panyaram",
"ingredients": "flour, sugar, coconut milk",
"description": "It is generally made of a mixture of sugar or palm sugar , flour rice white or black rice and coconut milk.",
"uri": "https://worldfood.guide/dish/pinyaram"
},
{
"name": "Pionono",
"othernames": "pianono",
"ingredients": "dough, eggs, sugar",
"description": "In the Philippines, the pionono, or pianono, is similar to a jelly roll. It consists of a layer of pastry made from eggs, sugar, and sifted flour baked in a sheet. Once cooled, jelly or other types of filling is spread over the pastry. It is then rolled from one end to the other. The filling may be sweet or savory.",
"uri": "https://worldfood.guide/dish/pionono_3"
},
{
"name": "Pionono",
"othernames": "",
"ingredients": "dought, sugar",
"description": "Piononos are small pastries traditional in Santa Fe, a small town adjacent to the city of Granada, Spain. A pionono has two parts: a thin layer of pastry rolled into a cylinder, fermented with different kinds of syrup which give the pionono a sweet and pleasant texture, crowned with toasted cream. It is typically eaten in one or two bites.",
"uri": "https://worldfood.guide/dish/pionono"
},
{
"name": "Pionono",
"othernames": "",
"ingredients": "pantain, beef, cheese",
"description": "In Puerto Rico piononos are prepared using yellow, or sweet plantain as the \"bread\" around a savory filling. It is usually stuffed with a meat filling called picadillo or seafood with cheese, the whole sandwich is dipped in a batter made from flour and eggs then deep-fried.",
"uri": "https://worldfood.guide/dish/pionono_2"
},
{
"name": "Pionono",
"othernames": "",
"ingredients": "dough, eggs, sugar",
"description": "In various South American countries such as Argentina, Uruguay, Venezuela, Colombia, Peru and Cuba, piononos are prepared using a dough made of flour, eggs, and sugar, which is baked in a thin sheet then rolled around a filling of dulce de leche sometimes with walnuts, or fruits like strawberries with chantilly cream, or in the case of savoury piononos with York ham, cheese, tomato and mayonnaise, or a savory salad, such as ham salad with asparagus and lettuce, chicken salad or even tuna. In Cuba and in several other countries it is also called \"Brazo de Gitano\" or \"Brazo Gitano\". See also Swiss Roll",
"uri": "https://worldfood.guide/dish/pionono_1"
},
{
"name": "Pio Quinto",
"othernames": "",
"ingredients": "cake, rum, custard, cinnamon, sugar",
"description": "Pio Quinto is a Nicaraguan dessert consisting of cake drenched in rum, topped with a custard, and dusted with cinnamon.",
"uri": "https://worldfood.guide/dish/pio_quinto"
},
{
"name": "Pipa Fria",
"othernames": "",
"ingredients": "coconut water",
"description": "Pipa fria is the Costa Rican name for coconut water, which is a crisp and refreshing drink to help cut fatty breakfast meals. While many people across the world may have tasted packaged coconut water, it is nothing compared to fresh coconut water straight out of the coconuts, which is one of the benefits of ordering it in a tropical country like Costa Rica.",
"uri": "https://worldfood.guide/dish/pipa-fria"
},
{
"name": "Piparkakku",
"othernames": "",
"ingredients": "sugar, sugar syrup, ginger, cinnamon, cloves, cardamon, butter, eggs, baking soda, flour",
"description": "Its Gingerbread cookies made with cardamon and cinnamon. Usually eaten around Christmas.",
"uri": "https://worldfood.guide/dish/piparkakku"
},
{
"name": "Piperade",
"othernames": "Piperrada",
"ingredients": "onions, green peppers, tomatoes, red espelette pepper",
"description": "This is a typical Basque dish prepared with onion, green peppers, and tomatoes sautéd and flavoured with red Espelette pepper. The colours coincidentally reflect the colours of the Basque flag (red, green and white). It may be served as a main course or as a side dish. Typical additions include egg, garlic or meats such as ham. https://en.wikipedia.org/wiki/Piperade",
"uri": "https://worldfood.guide/dish/piperade"
},
{
"name": "Pipian Rojo",
"othernames": "Red Pipian",
"ingredients": "",
"description": "Originally from Puebla Mexico.\n\nThe essence of pipián is the richness it gets from nuts, seeds or both. Pumpkin seeds are a favorite.",
"uri": "https://worldfood.guide/dish/pipian_rojo"
},
{
"name": "Pipian Verde",
"othernames": "Pumpkin Seed Sauce",
"ingredients": "chicken",
"description": "Originally from Puebla Mexico.\n\nThe essence of pipián is the richness it gets from nuts, seeds or both. Pumpkin seeds are a favorite, and in this recipe they’re toasted and joined with the bold heat of chiles.",
"uri": "https://worldfood.guide/dish/pipian_verde"
},
{
"name": "Pique Macho",
"othernames": "Pique A Lo Macho",
"ingredients": "beef, potatoes (french fries), onions, locoto (chili), boiled egg",
"description": "Typical Bolivian food. It is a heaped plate consisting of bite-sized pieces of beef, and french fry-cut potatoes. Added to this mixture are onions, locoto, boiled egg, mustard, mayonnaise, and ketchup.\n\nSmaller portions are simply called pique; pique macho is a huge portion, and traditionally spicy hot because of the pimenton. Urban legend suggests that this is because you are macho if you can finish one by yourself.\n\nThe \"Pique Macho\" or \"Pique a lo Macho\" was created by Mr. Honorato Quinones and his wife Evangelina Gomez Quinones, owners of \"Restaurante Miraflores\" in Cochabamba, Bolivia.\n\nhttps://en.wikipedia.org/wiki/Pique_macho",
"uri": "https://worldfood.guide/dish/pique_macho"
},
{
"name": "Pira Caldo",
"othernames": "fish soup",
"ingredients": "fish, fat, onions, tomatoes, bell peppers",
"description": "Pira caldo is a fish soup that is part of the traditional cuisine of Paraguay. The Guarani word Pira means \"fish\". The soup is very high in calorie content and in protein. This has its origins in the circumstances after the Paraguayan War (1864 to 1870). The war made food scarce, so daily meals were limited, and had to be calorie and nutrient dense.\n\n\n\nhttps://en.wikipedia.org/wiki/Pira_caldo",
"uri": "https://worldfood.guide/dish/pira_caldo"
}
]
}