Calories burned:
4,032,797,453 kc.
4,032,797,453 kc.

Catalogue of meat dishes

Pork pie

Pork pie is a traditional British cold meat pie. It consists of roughly chopped pork and pork jelly sealed in a hot water crust pastry. It is normally eaten as a snack or with a salad.
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Sausage roll

A sausage roll is a British savoury pastry snack, popular in Commonwealth nations and beyond. The basic composition of a sausage roll is sheets of puff pastry formed into tubes around sausage meat and glazed with egg or milk before being baked. They can be served either hot or cold.
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Bangers and mash

Bangers and mash is a traditional British Isles dish made of mashed potatoes and sausages, the latter of which may consist of a variety of flavoured sausage made of pork or beef or a Cumberland sausage. It is sometimes served with onion gravy, fried onions, baked beans, or peas.
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Corn dog

A corn dog (also spelled corndog) is a sausage (usually a hot dog) coated in a thick layer of cornmeal batter on a stick. Corn dogs may be eaten plain or with a variety of condiments, with mustard being the most popular.
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A schnitzel is meat, usually thinned by pounding with a meat tenderizer, that is fried in some kind of oil or fat. The term is most commonly used to refer to meats coated with flour, beaten eggs and bread crumbs, and then fried, but some variants such as Walliser Schnitzel are not breaded.
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Jamon is the Spanish word for ham. In English it refers to certain types of dry-cured ham from Spain. There are two primary types of jamon: jamon serrano (meaning ham from the sierra or mountains) and jamon iberico (ham from the Black Iberian pig).
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Prosciutto is an Italian dry-cured ham that is usually thinly sliced and served uncooked; this style is called prosciutto crudo in Italian (or simply crudo) and is distinguished from cooked ham, prosciutto cotto.
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Black pudding

Black pudding is a type of blood sausage commonly eaten in Great Britain, Ireland and in other parts of Europe. It is generally made from pork fat or beef suet, pork blood and a relatively high proportion of oatmeal, in some recipes mixed with oat groats and sometimes even barley groats.
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Frikadeller are flat, pan-fried dumplings of minced meat, often likened to the Danish version of meatballs. Traditionally they are made of minced veal, pork or beef; chopped onions; eggs; milk (or water); bread crumbs; salt; and pepper. They are then pan-fried in pork fat or beef fat, or more commonly in modern times in butter, margarine or even vegetable oil.
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Escalope is a piece of boneless meat that has been thinned out using a mallet, rolling pin or beaten with the handle of a knife, or merely butterflied. The mallet breaks down the fibers in the meat, making it more tender, while the thinner meat cooks faster with less moisture loss. The meat is then coated and fried.
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Pork shashlik

Pork shashlik is a dish of skewered and grilled cubes of meat popular in Iran, Eastern and Central Europe. The skewers are either threaded with meat only, or with alternating pieces of meat, fat, and vegetables, such as bell pepper, onion, mushroom and tomato.
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Chicken tabaka

Chicken tabaka is a traditional Georgian dish of a pan-fried chicken which is also popular in other Caucasian cuisines. The chicken is fried in a traditional frying pan called tapa. Chicken tabaka is often seasoned with garlic or dressed with traditional Georgian sauces, such as bazhe, satsivi or tkemali.
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Aspic is a dish in which ingredients are set into a gelatin made from a meat stock or consommé. Almost any type of food can be set into aspics. Most common are meat pieces, fruits, or vegetables. Nearly any type of meat can be used to make the gelatin: pork, beef, veal, chicken, turkey, or fish.
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Foie gras

Foie gras is a luxury food product made of the liver of a duck or goose that has been specially fattened. Foie gras is a popular and well-known delicacy in French cuisine. Foie gras is prepared into mousse, parfait, or pâté, and may also be served as an accompaniment to another food item, such as steak.
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A steak is a meat generally sliced perpendicular to the muscle fibers, potentially including a bone. Steak is often grilled in an attempt to replicate the flavor of steak cooked over the glowing coals of an open fire. Steak can also be cooked in sauce, such as in steak and kidney pie.
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Pork ribs with garnish

Pork ribs with garnish are consisting of the juicy pork ribs with a crust and vegetable garnish which is ideal and very tasty combination.
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Pork ribs

Pork ribs is one of the best variants of the hot dishes. Thanks to a wonderful taste of ribs and orange juice ribs obtained fragrant and tasty.
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Schweinshaxe in German cuisine, is a roasted ham hock (or “pork knuckle”). The ham hock is the end of the pig leg, just above the ankle and below the meaty ham portion. The most popular side dishes are potatoes and cabbage variations.
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Meat pie

Meat pie is a pie with a filling of meat and often other savory ingredients. The beginnings of the meat pie can be traced back to the Neolithic Period, around 9500 BC. The ancient Egyptians diet featured basic pies made from oat, wheat, rye, and barley, and filled with honey and baked over hot coals.
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Lasagne are wide, flat-shaped pasta, and possibly one of the oldest types of pasta. Traditional lasagne is made by interleaving layers of pasta with layers of sauce, made with ragù, bechamel, Parmigiano-Reggiano, and chopped hard boiled eggs.
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Chicken is one one of the popular and deservedly favorite dishes. Chicken is cooked in the oven until golden brown to make the meat soft.
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Chicken steak with eggs

Chicken steak with eggs and sausages is the best variant for proper breakfast, lunch or dinner. Wonderful flavor, juiciness and tenderness of the chicken steak will impress you.
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Chicken Kiev

Chicken Kiev is a dish of chicken fillet pounded and rolled around cold butter, then coated with eggs and breadcrumbs, and either fried or baked. In general, the dish of stuffed chicken breast is also known in Russian, Ukrainian and Polish cuisines as côtelette de volaille
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Cutlets are pan-fried minced meat croquettes / cutlet-shaped patties. Bread soaked in milk, onions, garlic, and herbs is usually present in the recipe. At home, it is most often served with pan-fried potatoes, mashed potatoes, pasta, etc.
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Sausages are usually made from ground meat, often pork, beef or veal, along with salt, spices and other flavourings and breadcrumbs, with a skin around it. Sausages may be preserved by curing, drying, smoking or freezing
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Kebab is a dish, consisting of a skewer with small pieces of meat or seafood, together with vegetables such as onions, tomatoes, and bell peppers. Kebabs are customarily prepared in homes and restaurants, and are usually cooked on a grill or barbeque.
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Goulash is one of the national dishes of Hungary and a symbol of the country. It is a soup or stew of meat and vegetables, seasoned with paprika and other spices. Its origin traces back to the 9th century to stews eaten by Hungarian shepherds.
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Beefsteak with egg

A beefsteak with egg is one of the most popular breakfasts in Europe. A beefsteak flat cut of beef, usually cut perpendicular to the muscle fibers. Beefsteaks are usually grilled, pan-fried, or broiled.
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Beef Stroganoff

Beef Stroganoff is a Russian dish of sautéed pieces of beef served in a sauce with smetana (sour cream). Meat for Beef Stroganoff is a tenderloin required to be cut across the fibers.
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Gigot was a delight of orient cuisine at all times. Baked gigot is especially juicy and with the aroma of spices.
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Press about the FatFunds project

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Eatesr End!

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5,500,000 kcal burned!

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Easter special plans - bonus to deposit and gifts!

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NixMoney payment system added

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We Started!

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