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{
"count": 6343,
"next": "https://worldfood.guide/api/dishes/?format=api&page=61",
"previous": "https://worldfood.guide/api/dishes/?format=api&page=59",
"results": [
{
"name": "Cherry-peach Sangria",
"othernames": "",
"ingredients": "sugar, brandy, cherries, wine, club soda, peach liqueur, thyme.",
"description": "Cherry-Peach Sangria is a drink from California. It is prepared with sugar, brandy, cherries, wine, club soda, peach liqueur, thyme.",
"uri": "https://worldfood.guide/dish/cherry-peach-sangria"
},
{
"name": "Cherry Pie",
"othernames": "",
"ingredients": "pie crust, cherries",
"description": "Cherry Pie is a pie baked with a cherry filling. Traditionally, cherry pie is made with tart rather than sweet cherries.",
"uri": "https://worldfood.guide/dish/cherry_pie"
},
{
"name": "Chess Pie",
"othernames": "Jefferson Davis pie",
"ingredients": "pie crust, eggs, butter, granulated sugar, vanilla, corn meal",
"description": "Chess pie is a dessert characteristic of Southern United States cuisine, particularly in the Commonwealth of Virginia.",
"uri": "https://worldfood.guide/dish/chess_pie"
},
{
"name": "Chestnut Cake",
"othernames": "",
"ingredients": "flour, eggs, sugar, butter",
"description": "Chestnut Cake is a cake prepared using chestnuts. Chestnut flour prepared from cooked, ground chestnuts are used in its preparation, along with additional typical cake ingredients. It is sometimes prepared as a chocolate cake. Chestnuts are sometimes used in a frosting or glaze atop the cake, and it may be garnished with cooked or candied chestnuts.",
"uri": "https://worldfood.guide/dish/chestnut_cake"
},
{
"name": "Chestnut Pie",
"othernames": "",
"ingredients": "eggs, butter, sugar",
"description": "Chestnut Pie is a pie prepared with chestnuts as a primary ingredient. Chestnut Pie is a part of the cuisine of Italy. Shelled whole or chopped chestnuts may be used, which may be boiled or roasted. A chestnut purée may also be used. It may be prepared as a savory or sweet pie.",
"uri": "https://worldfood.guide/dish/chestnut_pie"
},
{
"name": "Chhena Gaja",
"othernames": "",
"ingredients": "sugar",
"description": "Chhena Gaja is a sweet dish from Odisha, India.Unlike some other popular chhena-based Odia desserts, such as rasagola, which have spread throughout India, the chhena gaja remains largely popular within the state itself. It is similar like rasgulla but different in taste.",
"uri": "https://worldfood.guide/dish/chhena_gaja"
},
{
"name": "Chhenapoda",
"othernames": "",
"ingredients": "chhena cheese, sugar, cashew nuts, raisins",
"description": "Chhenapoda is a cheese dessert from the state of Odisha in eastern India. Chhena poda literally means Roasted Cheese in Odia.It is made of well-kneaded homemade fresh cheese chhena, sugar, cashew nuts and raisins, and is baked for several hours until it browns.",
"uri": "https://worldfood.guide/dish/chhenapoda"
},
{
"name": "Chhena Poda",
"othernames": "",
"ingredients": "cheese, sugar, cashew nuts and raisins",
"description": "Chhena Poda is a cheese dessert from the state of Odisha in eastern India. Chhena poda literally means Roasted Cheese in Odia. It is made of well-kneaded homemade fresh cheese chhena, sugar, cashew nuts and raisins, and is baked for several hours until it browns. Chhena poda is the only well known Indian dessert whose flavor is predominantly derived from the caramelization of sugar. It is similar like Chhena gaja but different in taste.",
"uri": "https://worldfood.guide/dish/chhena_poda"
},
{
"name": "Chhurpi",
"othernames": "",
"ingredients": "milk, butter milk, lemon",
"description": "Chhurpi is a traditional cheese, a variety of ricotta, consumed in the Himalayan regions of Nepal, Sikkim, Darjeeling, Bhutan, and Tibet. There are two varieties of chhurpi – soft variety (consumed as a side dish with rice and hard variety (chewed like a betel nut).\nIt is prepared in a local dairy or at home from buttermilk. The buttermilk is boiled and the solid mass that is obtained is separated from the liquid and wrapped and hung in a thin cloth to drain out the water.It is similar like Italian dish. Italian ricotta, which also is made from whey. It is soft, white and neutral in taste. However, it is often left to ferment a bit to acquire a tangy taste. To prepare the hard variety, the soft chhurpi is wrapped in a jute bag and pressed hard to get rid of the water. After it dries, it is cut into small cube pieces and hung over fire to harden it further.\n\nsource url: https://en.wikipedia.org/wiki/Chhurpi",
"uri": "https://worldfood.guide/dish/chhurpi"
},
{
"name": "Chhurpi Soup",
"othernames": "",
"ingredients": "chuhurpi",
"description": "Chhurpi soup is a traditional soup of Sikkim, Darjeeling, Nepal and Tibet and is widely served during many occasions. Chhurpi is a fermented dairy product prepared from cow or yak milk. It is a traditional cottage cheese which gives a texture of a white soft mass with a mild sour taste",
"uri": "https://worldfood.guide/dish/chhurpi-soup"
},
{
"name": "Chibuku",
"othernames": "",
"ingredients": "",
"description": "Zimbabwe’s homebrew is a combination of water, sorghum, yeast, and enzymes that makes for the chunky, strong liquid known as Chibuku. https://matadornetwork.com/nights/59-national-drinks-from-59-awesome-countries/",
"uri": "https://worldfood.guide/dish/chibuku"
},
{
"name": "Chibwabwa",
"othernames": "Pumpkin Leaves",
"ingredients": "omatoes, onions, pumpkin leaves, and (optionally) groundnuts",
"description": "Chibwabwa is a typical Zambian dish cooked throughout the country. It consists of tomatoes, onions, pumpkin leaves, and (optionally) groundnuts. The ingredients are boiled in water until the combination becomes thick in texture. In Zambia, chibwabwa is typically prepared during traditional ceremonies.",
"uri": "https://worldfood.guide/dish/chibwabwa"
},
{
"name": "Chicha De Avena",
"othernames": "Oats Juice",
"ingredients": "oats, water, almond milk, raspadura syrup, cinnamon",
"description": "It is delicious and an overnight drink (to soak oats in water) and served with cinnamon and blended with milk.",
"uri": "https://worldfood.guide/dish/chicha_de_avena"
},
{
"name": "Chicha De Jora",
"othernames": "",
"ingredients": "corn",
"description": "Chicha de jora is a corn beer chicha prepared by germinating maize, extracting the malt sugars, boiling the wort, and fermenting it in large vessels (traditionally huge earthenware vats) for several days. The process is essentially the same as the process for the production of regular beer. It is traditionally made with Jora corn, a type of corn from the Andes. Some add quinoa or other adjuncts to give it consistency, then it is boiled. Chancaca, a hard form of sugar (like sugar cane), helps with the fermentation process.\n\nIt is traditionally prepared from a specific kind of yellow maize (jora) and is usually referred to as chicha de jora. It has a pale straw color, a slightly milky appearance, and a slightly sour aftertaste, reminiscent of hard apple cider.[citation needed] It is drunk either young and sweet or mature and strong.[citation needed] It contains a relatively small amount of alcohol, 1-3% abv.\n\nIn some cultures, instead of germinating the maize to release the starches therein, the maize is ground, moistened in the chicha maker's mouth, and formed into small balls, which are then flattened and laid out to dry. Naturally occurring ptyalin enzymes in the maker's saliva catalyses the breakdown of starch in the maize into maltose. (This process of chewing grains or other starches was used in the production of alcoholic beverages in pre-modern cultures around the world, including, for example, sake in Japan.) https://en.wikipedia.org/wiki/Chicha_de_jora",
"uri": "https://worldfood.guide/dish/chicha_de_jora"
},
{
"name": "Chicha De Saril",
"othernames": "Hibiscus Limeade",
"ingredients": "limes, raspadura syrup, hibiscus flowers, cinnamon",
"description": "The refreshing Chicha de Saril, Raspadura, Hibiscus flowers, lime juice, cinnamon and ginger, wonderful for a hot day, or as a mixer for that classic cranberry vodka drink. It’s one of my favourite Summer drinks, right after tamarind, corn and oats juice.",
"uri": "https://worldfood.guide/dish/chicha_de_saril"
},
{
"name": "Chicha Morada",
"othernames": "",
"ingredients": "purple corn",
"description": "Chicha morada is a sweet Peruvian beverage made from purple corn, a variant of Zea mays native to the Peruvian Andes, and spices. Non-alcoholic, it is a type of chicha usually made by boiling the corn with pineapple, cinnamon, clove, and sugar. Its use and consumption date back to the pre-colonial era of Peru, even prior to the creation of the Inca empire. The traditional preparation of the drink involves boiling the corn in water with pineapple and, after the juices have gotten into the water, letting it cool. Sugar, cinnamon, and clove are often added for extra spice and flavor.\nWikipedia",
"uri": "https://worldfood.guide/dish/chicha_morada"
},
{
"name": "Chicharon Bulaklak",
"othernames": "",
"ingredients": "pork",
"description": "Chicharon Bulaklak or deep-fried ruffled fat is a popular Filipino appetizer. It is often consumed with alcoholic drinks and is best eaten when dipped in spicy vinegar. Chicharon bulaklak is at its best form right after frying when it is still warm and the texture is extra crispy.",
"uri": "https://worldfood.guide/dish/chicharon-bulaklak"
},
{
"name": "Chicharron",
"othernames": "Chicharron de puerco, chicharron de chancho",
"ingredients": "pork",
"description": "In Peru, chicharrón is meat that has been boiled until the liquid evaporates and most of the fat renders out, at which point the meat fries in its own fat (basically a confit). Because of the fat content, the meat is almost always pork; but it can be made with beef, chicken or even fish (with some cooking modifications). The pork is usually boneless picnic shoulder or pork butt, cut into large chunks; but sometimes (in pricier eateries) chicharrones are made with pork ribs.\r\n\r\nFrequently, chicharrones are made the previous night, then enjoyed for breakfast. Chicharrones can also be eaten as an appetizer or snack, and are traditionally accompanied by fried sweet potato and salsa criolla. When traveling between the coastal beaches and Lima proper, savvy tourists stop at the town of Lurin, where street vendors and restaurants there are famous for their huge chicharrón sandwiches – thick rolls stuffed with pork, sweet potato and salsa criolla.\r\n\r\nhttp://lavidacomida.com/2011/07/06/chicharron-peruano/",
"uri": "https://worldfood.guide/dish/chicharron"
},
{
"name": "Chicharron",
"othernames": "Chicharrón, Fried Pork Rinds.",
"ingredients": "pork rinds, oil, sauce, seasonings",
"description": "Chicharrón is a popular Bolivia, Spanish and Latin American dish consisting of pork rinds that are fried in oil until they develop a crunchy texture. Many countries have their own version of Chicharron. But in Bolivia, it is mainly pork rinds which are fried and served with sauce.",
"uri": "https://worldfood.guide/dish/chicharron_1"
},
{
"name": "Chicharron De Pescado",
"othernames": "",
"ingredients": "fish",
"description": "Here, white fish is marinated in a flavorful blend of lemon, garlic and Peruvian yellow hot pepper paste. Then, the fish is coated in flour and dipped in eggs before being fried to crunchy perfection. Enjoy with a squeeze of lime and a fresh salad. In restaurants that serve ceviche all around Peru, you will find this easy, delicious fried fish recipe, which gets its name, Chicharrón de Pescado, for resembling little pieces of fried pork skin. http://www.goya.com/english/recipes/crunchy-peruvian-fish",
"uri": "https://worldfood.guide/dish/chicharron_de_pescado"
}
]
}