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2. Salad dressing - Wikipedia

   en.wikipedia.org/wiki/Salad_dressing

   A salad dressing is a sauce for salads. Used on virtually all leafy salads, dressings may also be used in making salads of beans (such as three bean salad ), noodle or pasta salads and antipasti, and forms of potato salad . Salad dressings can be drizzled over a salad, added and tossed with the ingredients, offered on the side, or served as a ...

3. Pork chop - Wikipedia

   en.wikipedia.org/wiki/Pork_chop

   Pork chop. A pork chop, like other meat chops, is a loin cut taken perpendicular to the spine of the pig and is usually a rib or part of a vertebra. Pork chops are unprocessed and leaner than other cuts. [1] Chops are commonly served as an individual portion, and can be accompanied with applesauce, vegetables, and other sides.

4. AOL Mail

   mail.aol.com/35683-111/aol-6/en-us/Suite.aspx

   Found. Redirecting to https://oidc.mail.aol.com/login?.src=aolm&pspid=972825001&activity=mail-direct&language=en-US&dest=https%3A%2F%2Fmail.aol.com%2Fd%2F35683-111 ...

5. Jerk (cooking) - Wikipedia

   en.wikipedia.org/wiki/Jerk_(cooking)

   Jerk is a style of cooking native to Jamaica, in which meat is dry-rubbed or wet marinated with a hot spice mixture called Jamaican jerk spice . The art of jerking (or cooking with jerk spice) originated with indigenous peoples in Jamaica from the Arawak and Taíno tribes, and was carried forward by the descendants of 17th century Jamaican ...

6. Cypriot cuisine - Wikipedia

   en.wikipedia.org/wiki/Cypriot_cuisine

   Cypriots eat the leaves by detaching and biting off the fleshy base. A common preparation for the stalks and the heart is braised with garden peas, with a little onion and perhaps a chopped tomato. Meat is sometimes added. Okra is baked in the oven with tomato and oil, and cauliflower is also given this treatment.

7. Cut of pork - Wikipedia

   en.wikipedia.org/wiki/Cut_of_pork

   The cuts of pork are the different parts of the pig which are consumed as food by humans. The terminology and extent of each cut varies from country to country. There are between four and six primal cuts, which are the large parts in which the pig is first cut: the shoulder (blade and picnic), loin, belly (spare ribs and side) and leg. [1] [2 ...