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Open Access Articles- Top Results for List of porridges

List of porridges

Porridge is a dish made by boiling ground, crushed, or chopped cereal in water, milk,[1] or both, with optional flavorings, and is usually served hot in a bowl or dish. It may be sweetened with sugar, or served as a savory dish. The term is often used for oat porridge (porridge oats), and porridges are also made with other grains or legumes.

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Porridges

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B

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E

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G

File:Grits1.jpg
Prepared grits (in bowl)

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K

L

File:腊八粥.jpg
Laba congee with nuts and dried fruits

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O

P

File:Papeda, Kuah Kuning, Ikan Tude Bakar 2.jpg
Papeda, served in Waroeng Ikan Bakar, a restaurant specializing in Eastern Indonesian food in Jakarta, Indonesia

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See also

References

  1. ^ "Definition of porridge in English". Oxford Dictionaries. Retrieved 30 October 2013. 
  2. ^ Moon Taj Mahal, Delhi & Jaipur[[:Template:Spaced ndash]] Margot Bigg. Books.google.com. Retrieved 2014-02-23.  Wikilink embedded in URL title (help)
  3. ^ 大麦粥_新闻中心_新浪网 (in 中文). News.sina.com.cn. 2008-08-06. Retrieved 2011-09-30. 
  4. ^ 中国丹阳 (in 中文). Danyang.gov.cn. 2009-09-09. Retrieved 2011-09-30. 
  5. ^ 丹阳大麦粥 (in 中文). Xcb.tzsz.net. 2010-09-26. Retrieved 2011-09-30. 
  6. ^ the Oxford English Dictionary gives the following earliest references: Epinal Gloss. 823 Pullis, grytt. c1000 ÆLFRIC Gloss. in Wr.-Wülcker 141/20 Apludes uel cantabra, hwæte gryttan. c1000 Sax. Leechd. II. 220 oððe grytta. a1100 Ags. Voc. in Wr.-Wülcker 330/33 Furfures, gretta. 11.. Voc. ibid. 505/13 Polline, gryttes. a1225 Ancr. R. 186 þis is Godes heste, þet him is muchele leouere þen þet tu ete gruttene bread, oð er werie herde here.
  7. ^ Allsopp, Richard (2003). Dictionary of Caribbean English Usage (2nd ed.). Kingston, Jamaica: Univ. of the West Indies Press. p. 167. ISBN 9766401454. 
  8. ^ "Hobakjuk (호박죽 ―粥)" (in 한국어). Empas / EncyKorea. Retrieved 2008-08-17. 
  9. ^ a b An Illustrated Guide to Korean CultureTemplate:Spaced ndash 233 traditional key words. Seoul: Hakgojae Publishing Co. 2002. pp. 20–21. ISBN 8985846981. 
  10. ^ Steinmetz, Sol. Dictionary of Jewish Usage: A Guide to the Use of Jewish Terms. p. 42. ISBN 0-7425-4387-0.
  11. ^ "Coming up: Food from the new EU". BBC News. January 1, 2007. Retrieved 30 October 2013. 
  12. ^ What the Slaves Ate: Recollections of African American Foods and Foodways from the Slave NarrativesTemplate:Spaced ndash Herbert C. Covey, Dwight Eisnach. p. 81.
  13. ^ Koo, Chun-sur (Winter 2003). "Ogokbap : Excellent Source of Nutrients for Late Winter" (PDF). Koreana 17. 
  14. ^ Mrs. Roundell's Practical cookery book[[:Template:Spaced ndash]] Mrs. Charles Roundell[[:Template:Spaced ndash]] Google Books. Books.google.com. Retrieved 2014-02-23.  Wikilink embedded in URL title (help)
  15. ^ Oxford English Dictionary 2nd ed.: a. maize flour, especially as used in Italian cookery. b. A paste or dough made from such meal, a dish made with this.
  16. ^ "''Rommegrot'' (Sons of Norway)". Sofn.com. Retrieved 2014-02-23. 
  17. ^ Manitoba: Past and Present : Hands-on Social Studies, Grade 4Template:Spaced ndash Jennifer E. Lawson, Linda McDowell, Barbara Thomson. p. 186.
  18. ^ A People on the Move: The Métis of the Western PlainsTemplate:Spaced ndash Irene Ternier Gordon. p. 20.
  19. ^ "Spiced semolina pudding with ginger biscuits". Retrieved December 30, 2012. 
  20. ^ "Makan Pagi Tinutuan di Wakeke" (in Bahasa Indonesia). www.kompas.com. 2 April 2010. Retrieved 26 April 2010. 
  21. ^ Sombowadile, Pitres (2010). "Tinutuan: dari mata turun ke perut" (in Bahasa Indonesia). Tribun Manado. Retrieved 26 April 2010.