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Fish, poultry, & meat

Cooking with seafood, poultry and meat.

Contributors in Fish, poultry, & meat

Fish, poultry, & meat

stroganoff

Culinary arts; Fish, poultry, & meat

A dish of thinly sliced beef (usually tenderloin or top loin), onions, and mushrooms sautéed in a combination of butter and sour-cream sauce. Often served with a rice pilaf. Invented by Count Paul ...

swedish meatballs

Culinary arts; Fish, poultry, & meat

A combination of ground meat (often a combination of beef, pork, or veal), sautéed onions, milk-soaked breadcrumbs, beaten eggs, and seasonings. The mixture is formed into small balls, then sautéed ...

swiss steak

Culinary arts; Fish, poultry, & meat

Round or chuck steak that has been tenderized by pounding, coated with flour, and browned on both sides. The meat is then smothered in chopped tomatoes, onions, carrots, celery, broth, and ...

terrapin

Culinary arts; Fish, poultry, & meat

This eight-inch long freshwater turtle is considered by many to have the best meat among turtles. Its flesh is often pounded and served like steak.

thuringer cervelat

Culinary arts; Fish, poultry, & meat

A fresh, smoked sausage named after the former German region of Thuringia. Coriander (also called "cilantro") is an important spice used in this variety of sausage.

tripe

Culinary arts; Fish, poultry, & meat

The stomach lining of beef, pork, or sheep. Beef tripe is the most commonly available. Tripe is tough and requires long cooking. It is the prime ingredient for menudo (tripe soup).

turkey

Culinary arts; Fish, poultry, & meat

An American game bird from the pheasant family that has been domesticated. Self-basting turkeys have been injected with butter or vegetable oil. "Roaster-fryers" (6 - 8 lb. birds), are becoming more ...

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