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An empanada is a stuffed bread or pastry baked or fried in many countries of Latin America and the south of Europe. The name comes from the verb empanar, meaning to wrap or coat in bread. Empanada is made by folding a dough or bread patty around the stuffing. The stuffing can consist of a variety of meats, cheese, huitlacoche, vegetables or fruits among others.Empanadas trace their origins to Galicia, Spain and Portugal.  They first appeared in medieval Iberia during the time of the Moorish invasions. A cookbook published in Catalan in 1520, the Libre del Coch by Ruperto de Nola, mentions empanadas filled with seafood among its recipes of Catalan, Italian, French, and Arabian food. In turn, it is believed that empanadas and the similar calzones are both derived from the Arabic meat-filled pies, samosa.In Galicia and Portugal, an empanada is prepared similar to a large pie which is cut in pieces, making it a portable and hearty meal for working people. The filling of Galician and Portuguese empanada usually includes either tuna, sardines or chorizo, but can instead contain cod fish or pork loin. The meat or fish is commonly in a tomato, garlic and onion sauce inside the bread or pastry casing. Due to the large number of Galician immigrants in Latin America, the empanada gallega has also become popular in that region.In Sardina (Italy) the salad cake is named Sa Panada, or Impadas. Sa Panada it means meat ball cake.The dish was carried to Latin America and the Philippines by Spanish colonists, and to Indonesia by the Portuguese, where they remain very popular to this day. Empanadas in Latin America, the Philippines and Indonesia have various fillings. 

Cazuela (Spanish pronunciation: [kaˈθwela]) is the name of a South American (Southern Cone) Spanish-originated soup. It's a mid-thick flavoured stock obtained from cooking several kinds of meats and vegetables mixed together.The most common types of Cazuelas in Chile are the chicken or beef, but there's also other types made from pork and turkey.The typical Cazuela in one dish contains: a piece of meat (it can be a piece of rib or several pieces of bones, in the case of beef, or a leg of chicken), a potato, a piece of pumpkin, and the stock obtained from boiling this. Complementary to these components can be: cooked rice (in the stock), small-sized noodles, green beans, celery, sliced carrots, garlic, cabbage, among others. In summer the cazuela is accompanied by a big yellow piece of sweetcorn, cooked apart or in the same stock.The cazuela is typically eaten by consuming the liquid stock first, then eating the meat and larger vegetables (e.g. potatoes, large piece of squash or carrot) last. However, the meat and larger vegetables can also be sliced up within the liquid stock and can be eaten simultaneously with the liquid stock.more info http://www.squidoo.com/cazuela

In Venezuelan cuisine, an hallaca (alt. spelling, "hayaca") typically involves a mixture of beef, pork, chicken, capers, raisins, and olives wrapped in maize (cornmeal dough), bound with string within plantain leaves, and boiled or steamed afterwards. It is typically served during the Christmas holiday. In Trinidad and Tobago, hallaca is known as 'pastelle' but often confused with 'empanadas'.Popular myth has it that in colonial times it was common for plantation owners to donate leftover Christmas food scraps, such as bits of pork and beef, to their slaves, who would then wrap them in cornmeal and plantain leaves for subsequent preparation and cooking, which could take anywhere from 2 to 3 hours.An alternate theory notes the similarity between the hallaca (also known as hayaca) and the Spanish empanada gallega (Galician pastry), emphasizing that the fillings are almost identical. Hallacas would then be empanadas gallegas using specially prepared corn flour rather than wheat flour, and plantain leaf rather than expensive iron cooking molds not readily available in the new world in colonial times.However, the most likely progenitor of the maize body and plantain envelope of hallaca is the Mesoamerican tamal. This version appears likely because tamal-derived dishes, under various names, spread throughout Spain's American colonies as far south as Argentina in the decades following the conquest. To this day, some people in western Venezuela (primarily in Zulia, Falcon and Lara states) use the terms tamar and tamare to refer to what is basically a bollo—the closest version of the tamal in Venezuela—with a simple meat filling.Another somewhat fanciful source reports a story citing the name as coming from slaves and indians asking in pidgin Spanish for leftover food, saying alla (there) aca (here), meaning that the food should be placed upon the flat corn cakes they used as plates.Venezuelan lexicographer Angel Rosenblat found the word hayaca in a Maracaibo 　document from 1538, but believes it referred to a bundle of raw corn rather than to the modern assemblage. According to Adolfo Ernst, the word hallaca evolved from the indigenous Guarani language, stemming from the verb ayua or ayuar, meaning "to mix or blend". From there, the construction ayuaca (mixed things) devolved to ayaca and ultimately to hayaca or hallaca using Spanish silent "h" when written). The earliest use of the word in the modern sense is in a 1781 　document of Italian missionary linguist Filippo Salvatore Gilii.Hallaca is a staple part of Venezuelan Christmas celebrations and its preparation is practically limited to that time of the year. The dish is also an icon of Venezuelan multicultural heritage, as its preparation includes European ingredients (such as raisins, nuts and olives), indigenous ingredients (corn meal colored with annatto seeds and onions), and African ingredients (smoked plantain leaves used for wrapping).Trinidad, which is just 7 miles from Venezuela's east coast, has adopted the hallaca along with other Latin American dishes, calling it pastelle. The preparation is essentially the same with some variation in the filling. One of the major herbs in Trinidadian cooking is culantro (called chadon beni locally) and this is a predominant flavour in most seasoned meat. There are also vegetarian fillings made from soya, lentils and various other things to cater to Hindus and other vegetarians. The typical Trinidadian pastelle is generally a lot smaller than its Venezuelan kin. 

Humita is a Native American dish from pre-Hispanic times, and a traditional food in Argentina, Bolivia, Chile, Ecuador and Peru. It consists of masa harina and corn, slowly cooked in oil.Humitas are common in various countries in Latin America, although their origin is unclear. The noun "humita" derives from Quechua a regional dialect found in Ecuador of the Quechua people living in Ecuador, the south of Colombia, the Peruvian highlands, and the northwestern part of Argentina. In Venezuela, they are known as hallaquitas, in Chile and Peru as humitas, in Bolivia as humintas.

In Argentina

In Argentina, humitas are prepared with fresh corn, sauteed onions and some spices, depending on the region or taste. The obtained dough is wrapped in corn husks and boiled. It is also common to add some diced cheese to the dough, typically goat cheese.

In Chile

Humitas in Chile are prepared with fresh corn, onion, basil, and butter or lard. They are wrapped in corn husks and baked or boiled. They may contain aji verde (green chili pepper). The humitas are kept together during cooking with thread or twine.They can be made savory, sweet, or sweet and sour, served with added sugar, chile pepper, salt, tomato, olive and paprika etc.

In Ecuador

As in Chile, in Ecuador humitas are prepared with fresh ground corn with onions, eggs and spices that vary on the region, and on each family's tradition. The dough is wrapped in a corn husk, but are steamed rather than baked or boiled. Ecuadorian humitas may also contain cheese. This dish is so traditional in Ecuador that they have developed special pots just for cooking humitas. Ecuadorian humitas can be salty or sweet.

In Peru and Bolivia

In Peru, mainly in the central Andes region, humitas are prepared with fresh corn combined with lard and salt and queso fresco for a savory dish or with fresh corn with lard, sugar, cinnamon and raisins for a sweet dish. Savory humitas may also be prepared with anise.These humitas are prepared with corn wrapped in corn husks and can be cooked in boiling water, placed in a pachamanca oven, or steamed. They can be wrapped in several ways.

A turducken is a dish consisting of a de-boned chicken stuffed into a de-boned duck, which itself is stuffed into a de-boned turkey. The word turducken is a portmanteau of turkey, duck, and chicken or hen.The thoracic cavity of the chicken/game hen and the rest of the gaps are stuffed, sometimes with a highly seasoned breadcrumb mixture or sausage meat, although some versions have a different stuffing for each bird. The result is a fairly solid layered poultry dish, suitable for cooking by braising, roasting, grilling, or barbecuing.Roasts of nested birds or other animals have been 　documented for centuries. The Yorkshire Christmas pie, an English dish served in the 18th century, consists of five different birds either layered or nested, and baked in a standing crust.  The pie was normally produced only by the wealthy.In his 1807 Almanach des Gourmands, gastronomist Grimod de La Reyniere presents his roti sans pareil ("roast without equal")—a bustardstuffed with a turkey, a goose, a pheasant, a chicken, a duck, a guinea fowl, a teal, a woodcock, a partridge, a plover, a lapwing, a quail, athrush, a lark, an ortolan bunting and a garden warbler—although he states that, since similar roasts were produced by ancient Romans, the roti sans pareil was not entirely novel. The final bird is very small but large enough to hold just an olive; it also suggests that, unlike modern multi-bird roasts, there was no stuffing or other packing placed in between the birds. Some of the birds used are today endangered. A November 2005 National Geographic article by Calvin Trillin traced the American origins of the dish to "Hebert's Specialty Meats" inMaurice, Louisiana, although readers immediately noted that the concept for the dish itself is centuries old. Hebert's has been commercially producing turduckens since 1985, when an unknown local farmer brought in his own birds and asked Hebert's to prepare them in that manner. The company prepares around 5,000 turduckens per week around Thanksgiving time

Faggots are a traditional dish in the UK,especially South and Mid Wales and the Midlands of England. It is made from meat off-cuts and offal, especially pork.  A faggot is traditionally made from pig's heart, liver and fatty belly meat or bacon minced together, with herbs added for flavouring and sometimes bread crumbs. The mixture is shaped in the hand into balls, wrapped round with caul fat (the omentum membrane from the pig's abdomen), and baked. Another variation of faggot is Pig's fry wrapped in pig's caul: the pig's fry and boiled onions are minced (ground) together then mixed with breadcrumbs or cold boiled potatoes, seasoned with sage, mixed herbs and pepper, all beaten together and then wrapped in small pieces of caul to form a ball. These are then baked in the oven and are usually served cold.The first use in print cited in the Oxford English Dictionary is in 1851, from Thomas Mayhew, although this appears to be a calzone- or pasty-like dish, with an outer wrapper of caul, covering a filling of mixed pork offal. This was in London.The dish saw its greatest popularity with the rationing during World War II but has become less popular in recent years. Faggots are usually homemade and are to be found in traditional butchers' shops and market stalls.A popular dish is "Faggots and Peas". This is a common combination in the Black Country area of the West Midlands, especially so since the 18th century industrialisation onwards, but also for hundreds of years prior. It is still common to see small butchers' shops in the area selling faggots to their own (sometimes secret) recipe for a cheap price. Commonly, the faggot consists of pork liver and heart minced, wrapped in kel, with onion and breadcrumbs. Often, the faggot should be cooked in a cock (basically, soggy biscuit stuff), with gravy and served with peas and mashed potato.Faggots are also known as "ducks" in the Midlands, Yorkshire, Lincolnshire and Lancashire, often as "savoury ducks". "In Leigh market in 1905 you could buy a savoury duck rolled up in an oatmeal cake."The best-known commercial brand is Mr Brain's Faggots, a frozen food product available in Britain, which is made of liver and onions rolled into meatballs and served in a sauce. These faggots differ significantly from the traditional recipe.Pictures of the product are a popular joke in some Western countries because of additional meanings of the name. Faggots were used as the subject of an infamous 2004 radio advert by the UK supermarket chain Somerfield. The commercial featured a husband challenging his wife's repetitive routine of a set meal for each day of the week. While he wanted lasagne, he was told that, as it was Friday, he was to have faggots. He responded: "I've nothing against faggots, I just don't fancy them." This advert was subsequently deemed to have breached the rules on Good Taste, Decency and Offence to Public Feeling of the Advertising and Sponsorship Code, and was banned from future re-broadcast by the industry regulator, Ofcom.

JulianaLocal Origin  of  Name:  English
 From the Latin  name  Julius
 Meaning:      'soft, supple  hair'
 Emotional Spectrum • A sensible person with  sensible emotions.
Personal Integrity • He will fight for his  good name.
 Personality • Not  happy  unless he  is helping  someone in need.
Relationships • Gives a lot,  but expects a lot  from friends.
Travel & Leisure • Relaxing  is an art-form to him. 
Career & Money • Books hold  the key to his  career.
 Life's Opportunities • Educational opportunities are exceptional for Juliana.
 Juliana's Lucky Numbers:   15 • 7 • 6 • 33  • 31 • 14
Juliana, Julianna or Giuliana or Iuliana Ywlyana or Uljana or Xiana or Xuliana or Yuliana is a female name. It is a feminized version of Julianus, in turn derived from Julius, as in Julius Caesar.
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• Alicia Sacramone at Federation Internationale de Gymnastique

Sacramone began gymnastics at the age of eight, began competing in the elite ranks in 2002 and joined the U.S. national team in 2003. At US National Championships from 2004 to 2008, she won twelve medals, including four golds on vault and two golds on floor exercise. At World Championships from 2005 to 2007, she won seven medals, including a floor exercise gold in 2005 and a team gold in 2007. At the 2008 Beijing Olympics, she won a team silver medal. In 2010, Sacramone made a comeback by winning the National Championship on Vault. Later in 2010 at the World Championships in Rotterdam, Netherlands, she won the World Title on Vault as well.Her gold gave her a total of nine medals overall, joining Shannon Miller and Nastia Liukin as the U.S. athletes with the most medals at the gymnastics world championships until the US team won gold in the team finals at the 2011 World Championships. Though she was injured and couldn't compete, she still received a medal, earning her 10th World medal, making her the most decorated US gymnast at the World Championships.
Sacramone has become noteworthy for supportive leadership of her teammates as well as outspoken remarks in interviews.

Women's gymnastics
Competitor for the  United States
Summer Olympics
Silver	2008 Beijing	Team
World Championships
Gold	2011 Tokyo	Team
Gold	2010 Rotterdam	Vault
Gold	2007 Stuttgart	Team
Gold	2005 Melbourne	Floor
Silver	2010 Rotterdam	Team
Silver	2007 Stuttgart	Floor
Silver	2006 Aarhus	Team
Silver	2006 Aarhus	Vault
Bronze	2007 Stuttgart	Vault
Bronze	2005 Melbourne	Vault

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Jean-Claude Camille Francois Van Varenberg (born 18 October 1960), professionally known as Jean-Claude Van Damme, is a Belgian martial artist and actor, best known for his martial arts action films, the most successful of which include Bloodsport (1988), Kickboxer (1989), Double Impact (1991), Universal Soldier (1992), Hard Target (1993), Timecop (1994), and JCVD (2008). He is known as "The Muscles from Brussels", "JCVD" and "Van Damage".After studying martial arts intensively from the age of ten, Van Damme achieved national success in Belgium as a martial artist and bodybuilder, earning the "Mr. Belgium" bodybuilding title. He immigrated to the United States in 1982 to pursue a career in film, and achieved success with Bloodsport (1988), based on a story written by Frank Dux. He attained subsequent box office success with Timecop (1994), which grossed over $100 million worldwide and became his most financially successful film.In 1982, Van Damme and childhood friend, Michel Qissi, moved to America in the hope of becoming action stars. They both were cast as extras in the film, Breakin'. After a small part in Missing In Action, Van Damme was next cast in the film No Retreat, No Surrender, as the role of the villain, Ivan the Russian. Van Damme worked for director John McTiernan for the 1987 film Predator as the titular alien, before being removed and replaced by Kevin Peter Hall. His breakout film was Bloodsport, based on the alleged true story of Frank Dux. Shot on a 1.5 million dollar budget, it became a U.S. box-office hit in the spring of 1988. He then starred in the smaller budgeted film Cyborg. His last role for 1989 was Kurt Sloane in the successful Kickboxer. In this film, his character fought to avenge his brother who had been paralyzed by a Thai kickboxing champion (Qissi).Double Impact featured Van Damme in the dual role of Alex and Chad Wagner, two brothers fighting to avenge the deaths of their parents. This film reunited him with his former Bloodsport co-star, Bolo Yeung. He then starred opposite Dolph Lundgren in the action film Universal Soldier. While it grossed $36,299,898 in the U.S., it was an even bigger success overseas, making over $65 million, well over its modest $23 million budget, making it Van Damme's highest grossing film at the time.Van Damme followed Nowhere To Run and Hard Target with Timecop in 1994. The film was a huge success, grossing over $100 million worldwide. In the film, Van Damme played a time traveling cop, who tries to prevent the death of his wife. It remains his highest grossing film to date.After his role in the poorly received Street Fighter, his projects started to fail at the box office. The Quest (1996), which he directed; Maximum Risk (1996) and Double Team (1997) were box-office flops.The 1999 film Universal Soldier: The Return which was also a box-office flop, and Van Damme's last theatrically released film until 2008. In 2003, Van Damme employed his dancing training in the music video for Bob Sinclar's Kiss My Eyes.He returned to mainstream with limited theatrical release of the critically acclaimed film JCVD in 2008. Time magazine named Van Damme's performance in the film the second best of the year (after Heath Ledger's The Joker in The Dark Knight), having previously stated that Van Damme "deserves not a black belt, but an Oscar". Van Damme indicated while promoting the film, he experienced a period of homelessness "sleeping on the street and starving in L.A."Van Damme reprised his role as Luc Deveraux in the 2009 film Universal Soldier: Regeneration.He was offered a lead role in Sylvester Stallone's latest film The Expendables. Stallone called Van Damme personally to offer him the role, but Van Damme turned it down. He has a series of film projects scheduled for 2011, including another Universal Soldier movie which will appear between 2011 and 2012, and the role of a villain in the sequel to The Expendables. On June 30, 2011, Van Damme confirmed his participation in The Expendables 2.In 2011, Van Damme participated in various commercials for Coors Light beer, in which he is located on a snow-covered mountain, wearing a sleeveless denim jacket. Also in 2011 he appears in commercials for washing powder "Dash"