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Interpretation Notes   -   See Interpreting Our Recipes for more detail.

Our recipes reflect Euro/American practice of relatively few dishes served as separate courses. We expect most readers will adapt ethnic recipes to this service so we portion them that way.

Measures & Conversions:   all measures are U.S. standard unless stated in metric units (rare). t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch
Abbreviations:   tt=to taste, ar=as required, sml=small, med="medium", lrg=large.
Diet codes:   v=Vegetarian (strict), ov=Ovo Lacto Vegetarian (eggs and/or dairy), fv=minor seafood (usually fish sauce), sv=Satvic Vegetarian, mv=Can be Made Vegetarian.
Chili-hot codes:   0=none, 1=very mild, 2=mild, 3=moderately spicy, 4=very spicy, 5=incindiary, +=feel free to make it even hotter. All levels are based on Southern California practice.
Bibliography & Sources   -   See index code at bottom of each recipe.

Breakfast / Brunch Appetizers & Snacks

I refuse to call them "starters" - a starter is a big greasy lump of iron with a gear on the end. They're "Appetizers" if served at the dinner table, Hors d'Oeuvres if presented on a silver platter by a young lady in a scanty French maid outfit (and Horse-overs if you can't afford the maid). If you're Russian they're Zakuska, Zakaski if you're Polish and Mezes if you're Greek. If they're served covering glasses of Spanish wine they're Tapas, and if they accompany a Korean meal they are Banchan. There's also the fine old English term, "Whets", from the word "whet" meaning "sharpen".

Salads Soups & Light Stews Pasta

In Italy, with a few exceptions, pasta dishes are served as a separate course interchangeable with a soup course (never both at one meal) and is sauced fairly lightly. In North America pasta is generally served as a main course and sauced more heavily, often more heavily than it should be.

Side Dishes & Light Main Dishes

Also check the Asian sections as many Asian dishes, particularly the vegetable ones, make good side dishes within a Western menu.

Main Dishes

These dishes are the featues in Euro/American style service. Consider also dishes from the Pasta and Asian Dishes sections. While they would be served differently in their native lands they are commonly served in larger portions as main dishes in North American practice.

Asian Dishes

In Asia, these would all be served to accompany the main dish of rice, bread or noodles, and there would be several of them. Our recipes generally presume Western service where we have just a couple items, which are in larger quantity and equal in importance to the rice, bread or noodles - see Western Adoption of Asian Food.

Listed here are Asian recipes that can be considered "Main Dishes" in Western service. Those that will serve as Appetizers, Salads or Side Dishes compatible with Western service are in those sections, not here. These recipes are divided into three regions. In general dishes can be freely intermingled within a region but generally not across regions. Refer also to our Recipes by Region index.

Sandwiches Bakery
  • Barley Bread - (Finland) A substantial (and flavorful) bread.[ov]
  • Cornbread - (US Southeast) Traditional bread of the American South.[v]
  • Irish Soda Bread - (Ireland) quick and easy bread.[ov]
  • Sour Rye Bread - (Finland) Essential for any Finnish meal.[v]
Desserts Beverages
  • Kvass - (Slavic, Baltic etc.) a very traditional fermented beverage.
  • Pennywort Drink - (SE Asia) a refreshing chilled tonic drink. [v]
  • Caramel Sauce - (Viet, Cambodia) an essential recipe ingredient.[v0]
  • Cheiro Verde - (Brazil) a simple but constantly used ingredient and garnish.[v0]
  • Csipetke - (Hungary) egg pastas for soup.
  • Dried Beef - (Brazil, etc) an important ingredient in parts of South America.[0]
  • Eggs, Boiled, Hard and Soft - method based on the latest research and actual testing.
  • Galuska - (Hungary) dumplings for soup and stew.
  • Liver Paste - (Philippine) used in a number of sauce and stew recipes.[0]
  • Ohleleh Beans - (Africa, W) popular as a thickener in stews and sauces.[v0]
  • Potato Dumplings - (Czech) variously used, and dough used for other recipes.[ov]
  • Rice Porridge, Quick - (Korea) a quick and easy proridge for kimchee recipes.[v]
  • Schmaltz - (Jewish) rendered chicken fat for frying.
  • Self Rising Flour - (General) a standard ingredient in England, less used in the US.[v]
  • Shallot Oil - (Thai) a flavored oil for stir fries and the like.[v0]
  • Shan Tofu - (Burma) a very easy to make ingredient with many uses.[v0]
  • Tarhonya - [Egg Barley] - (Hungary) tiny egg pastas for soup, etc.
  • Tkemali - Sour Plum Sauce - (Georgia) an essential condiment and ingredient of many uses.[v2]
  • Toasted Chickpea Flour (Besan) - (Burma) a very important pantry staple in Burma.[v0]
  • Tuk Prahok - (Cambodia) the clear fish sauce of Cambodia.[0]
  • Verjus - (Europe) an interestingly flavored alternative to vinegar.[v]
Sauces Garnishes Dressings, Condiments, & Dips Spreads & Toppings Pickles & Brines Spice Mixes, Pastes & Seasonings Stocks, Broths & Cooked Meats Stuffings
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