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Recipes by Use

Interpreting Our Recipes - for more detail on reading the recipes.

Recipes by Use reflects current Euro/American practice of relatively few dishes served in separate courses. Asian Dishes should be served with rice, bread or noodles (depending on region) but we expect readers will adapt them to a Euro/American 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), mv=Can be Vegetarian, x=Pagan / Christian (not kosher or halal).
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.

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".

Salads

Soups

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.

Sides

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

These are dishes that in Asia would embelish rice, flat bread or noodles. There would be a number of such dishes to be selected from according to individual preference. Our recipes generally presume Western service where we more often have just one or two, in larger quantity, and equal in importance to the rice or bread - see Western Adoption of Asian Food.

Recipes are divided into three regions. In general dishes can be freely intermingled within a region but generally not across regions.

Sandwiches

Desserts

Beverages

Ingredients

  • Csipetke - (Hungarian) egg pastas for soup.
  • Schmaltz - (Jewish) rendered chicken fat for frying.
  • Tarhonya - (Hungarian) tiny egg pastas for soup, etc.

Sauces

Dressings, Condiments & Dips

Spice Mixes & Seasonings

Stocks & Broths

  • Beef Stock, Russian - (Russia) the base for many hearty soups.
  • Lamb Stock - (Turkey) a basic stock for Turkish, Armenian and Near Eastern dishes.

Stuffings