영어이름, 모델이름, 자동차이름, 음식이름, 남자 이름, 여자 이름, 유명인사이름

Cabidela or arroz de cabidela (Cabidela rice) is a Portuguese dish made with chicken or rabbit. After the chicken or rabbit is killed, they are hung up upside-down, so the blood may be captured as it drains out.The rice is then cooked together with the meat and the blood of the animal, which imparts a greyish-brown color to the dish.In the former Portuguese colony of Macao, a similar dish made with duck (pato de cabidela) is one of the more famous dishes in Macanese cuisine.In Brazil, this dish is made exclusively with chicken (thus being called galinha de cabidela), and is considered a typical dish of the city of Recife.In India, Pork Cabidela is popular among the Goan Catholic community of Goa, and the Mangalorean Catholic community from the Mangalore and the former South Canara district.Brazil Grill787 8th Avenue, New York, NY 10036(212) 307-9449 ‎thebrazilgrill.com[mappress mapid="97"]http://www.firstnamestore.com/?p=31329

Catupiry (Portuguese pronunciation: [katupiˈɾi]) is one of the most popular "requeijao" (creamy cheese) brands in Brazil. It was developed by the Italian immigrant Mario Silvestrini in the state of Minas Gerais in 1911. The name derives from the native Tupi word meaning "excellent".Catupiry is a soft, mild-tasting cheese that can be spread over toast and crackers or used in cooking. Because of its low level of acidity, Catupiry has become an ingredient in various dishes.The expression "com Catupiry" (with Catupiry) refers to foods where catupiry is an ingredient, or a filling, such as pizza, coxinhas or Pao de queijo. It is also eaten as a dessert combined with guava jam.In the United States, catupiry can be found in Brazilian stores and restaurants in the states of New Jersey, Florida, Georgia, California, New York, Illinois and Massachusetts.Casa 72 Bedford Street, New York, NY 10014-4016(212) 366-9410 ‎casarestaurant.com[mappress mapid="98"]http://www.firstnamestore.com/?p=31339

Farofa is a toasted manioc flour mixture, though variants are made with maize flour (farinha de milho), and flavors can vary. It is eaten in South America and West Africa, especially in Brazil and Nigeria, where a variant is known as gari. It can be found commercially produced and packaged but is often prepared at home based on family recipes. Most recipes will also contain varying amounts of salt, smoked meat, and spices. The consistency of the mixture ranges from large grains the size of cracked bulgur wheat or couscous down to a table-salt-sized powder. Most farofas have a very smoky and slightly salty taste, by and large used to accentuate the taste of meat, particularly barbecued meat and hearty stews.In Brazil, where farofa is particularly popular, typical recipes call for raw manioc flour to be toasted with butter, salt, and bacon until golden brown. It is an essential accompaniment to feijoada and barbecue. In Brazil, farofa is also used in a stuffing for poultry and other dishes, usually containing raisins, nuts and/or finely chopped sweet fruits like apples and bananas.Farofa is served alongside the main course and can either be sprinkled on by individual diners to their taste before eating, or eaten as an accompaniment in its own right, as rice is often consumed.In West Africa, where a variant is known as gari, there are two types; "white" and "yellow" gari. The yellow gari is prepared by frying with the addition of palm oil to give it an orange-like colour; while white garri is fried without palm oil. In the Western parts of Africa, yellow garri is more sought after; hence it is more expensive than the white flavour.Garri can be eaten without further cooking by placing in a bowl and adding cold water. Sugar or honey is sometimes added to sweeten the taste.It can also be converted into a breakfast cereal by adding powdered milk, chunks of coconut, groundnuts and cashewnuts. Most garri, however, is cooked by adding to boiling water and stirring to make a stiff paste or porridge, which in Nigeria is known as ẹba. Most parts of Africa where cassava is grown have an equivalent staple dish.Malagueta Restaurant2535 36th Avenue, Astoria, NY 11106(718) 937-4821 ‎[mappress mapid="99"]http://www.firstnamestore.com/?p=31344

Pastel is the name given to different typical dishes of many countries of Hispanic or Portuguese origin.In Brazil, pastel is a typical fast food Brazilian dish, consisting of thin pastry envelope wrapping with assorted fillings that is deep fried in vegetable oil. The result is a crispy, brownish pastry. The most common fillings are ground beef meat, mozzarellacheese, heart of palm, catupiry cream cheese, chicken meat and small shrimps. There are also sweet fillings like guava jam with Minas cheese, banana, and chocolate, but these are not so common.The pastel is classified in Brazilian cuisine as asalgado (salty snack). Pastel is traditionally sold on the streets or in fast food shops known as "pastelarias". It is popularly said to have originated when Japanese immigrants adapted Chinese fried wontons to sell as snacks at weekly street markets. Italian-Brazilians have said that the Brazilian dishes pastel and fogazza originated from fried calzones. It is possible however that pastel originated from Indian samosas when the dish became part of the Portuguese cuisine.A pastel in Portugal may refer to several types of desserts or hors d'œuvres popular in Portugal. These include the very famous pastel de bacalhau and the pastel de nata.Magnolia Bakery401 Bleecker Street, New York, NY 10014(212) 462-2572 ‎magnoliabakery.com[mappress mapid="100"]http://www.firstnamestore.com/?p=31352

French toast, Poor Knights, or eggy bread, is a food made with bread and eggs. It is a Christmas time dessert in Portugal and Brazil. Where French toast is served as a sweet dish, milk, sugar, or cinnamon are also commonly added before frying, and it may be then topped with sugar, butter, fruit, syrup, or other items. Where it is a savory dish, it is generally fried with a pinch of salt, and then served with a sauce such as ketchup or mayonnaise.The earliest official mention of French toast is in the Apicius, a collection of Latin recipes dating back to the 4th or 5th century. The Brothers Grimm mention it as Arme Ritter in the Deutsches Worterbuch, quoting from the Buch von guter Spyse, which dates back to the 14th century. Another early mention is in the time of the reign of Henry V, when it was known as pain perdu in England. Pain perdu means "lost bread"; stale bread that might have otherwise been thrown away could be used for this dish.The Oxford English Dictionary cites usages of "French toast" in a book called The Accomplisht Cook in 1660, which listed a recipe for French toast (toasted bread with wine, orange juice, and sugar). The Dictionary of American Food and Drink states the first egg-based recipe appeared in print in 1870.A similar dish, suppe dorate, was popular in England during the Middle Ages, although the English might have learned it from the Normans, who had a dish called tostees dorees.Origin of the nameThe origin of the name "French toast" is not clear, but the most popular theory is that it is named for Joseph French. As the restaurateur of a tavern just outside Albany, New York in 1724, French supposedly created the American version of the recipe and listed the dish as "French toast", after himself.French Roast2340 Broadway, New York, NY 10024-3202(212) 799-1533 ‎frenchroastny.com[mappress mapid="29"]http://www.firstnamestore.com/?p=31357