luckytrim
Chef Extraordinaire
Sunday special-Food Fight
I give a brief description-you name the food item. ( This is NOT an A-to- quiz)
1. Hungarian meat stew
2. An Indian relish
3. Russian beet soup
4. Russian Beef and cream dish
5. Polish or Yugoslavian sausage
6. Italian corn meal pudding
7. Italian "little tongue" noodles
8. Italian "little worm" noodles
9. Italian custard
10. Italian dish using thin cuts of veal
11. Italian sauce with pine nuts
12. Italian "springtime" pasta
13. Italian ice cream
14. German popular veal dish
15. German cherry soup
16. German pot roast marinated in vinegar
17. German pastry with apples / cherries and cheese
18. German rabbit stew
19. French salad containing greens, olives, tuna and potatoes
20 French molded gelatin salad
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1. Goulash
2. Chutney
3. Borscht
4. Stroganoff
5. Kielbasa
6. Polenta
7. Linguini
8. Vermicelli
9. Zabaglione
10. Scaloppini
11. Pesto
12. Pasta Primavera
13. Gelato
14. Weiner Schnitzel
15. Kirsch
16. Sauerbraten
17. Strudel
18. Hasenpfeffer
19. Salade Niciose
20. Aspic
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I give a brief description-you name the food item. ( This is NOT an A-to- quiz)
1. Hungarian meat stew
2. An Indian relish
3. Russian beet soup
4. Russian Beef and cream dish
5. Polish or Yugoslavian sausage
6. Italian corn meal pudding
7. Italian "little tongue" noodles
8. Italian "little worm" noodles
9. Italian custard
10. Italian dish using thin cuts of veal
11. Italian sauce with pine nuts
12. Italian "springtime" pasta
13. Italian ice cream
14. German popular veal dish
15. German cherry soup
16. German pot roast marinated in vinegar
17. German pastry with apples / cherries and cheese
18. German rabbit stew
19. French salad containing greens, olives, tuna and potatoes
20 French molded gelatin salad
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
1. Goulash
2. Chutney
3. Borscht
4. Stroganoff
5. Kielbasa
6. Polenta
7. Linguini
8. Vermicelli
9. Zabaglione
10. Scaloppini
11. Pesto
12. Pasta Primavera
13. Gelato
14. Weiner Schnitzel
15. Kirsch
16. Sauerbraten
17. Strudel
18. Hasenpfeffer
19. Salade Niciose
20. Aspic
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