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Recipes by Use

Our recipes reflect Euro-American practice of relatively few dishes served as separate courses. We expect most English language readers will adapt ethnic recipes to this style of service so we portion them appropriately.


Interpretation Notes

  -   See

Interpreting Our Recipes

 for more detail.

  • Portions:

      (approximate) Soup serving, 1 cup; Main Dish Soup, 2 cups; Main Dish w/rice 7 ounces.

  • Effort Codes:

      * Dead easy, ** Quite easy, *** Routine, **** More Effort, ***** Heroic, # Beware!

  • 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), vo=Ovo Lacto Vegetarian (eggs and/or dairy), vm=Often made non-Vegetarian, vs=Satvic Vegetarian, fv=minor seafood (usually fish sauce), f=Fish &/or Shellfish, mv=Can be Made Vegetarian.

  • Chili-hot codes:

      0=none, 1= detectable, 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.


Index

Methods & Technique


Breakfast - Brunch & Light Lunch


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".


Sandwiches

  • Banh Mi Sandwiches - (Viet) how to make fabulous Vietnamese sandwiches.[mv0-2]
  • Bunny Chow - (South Africa) a very popular dish in Durban, curry filled bread.[mv1]
  • Completo - (Chile) famous hot dog. Photo method and details of versions.[0]
  • Gyros with Chicken - (Greece) an internationally famous sandwich or plate dish.[0]
  • Jersey Breakfast Sandwich - (USA) very popular in New Jersy and Pennsylvania.
  • Lefse - (Norway) potato crepes, usually rolled around a spread, but other ways too.[mv0]
  • Moronga Sausage Tacos - (Mexico) delicious filling for tacos or bread sandwiches.[1]
  • Reuben Sandwich - (USA) an American classic from Omaha.
  • Turkey Sandwich - (USA) many builds make short work of leftover roast turkey.


Salads


Soups, Cold


Soups & Light Stews


Pasta Dishes

  -   See also

Pasta Sauces

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 - Lunches - 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. We include the Philippines in this section because they have been under European control for so long their cuisines and table service are more Western than Asian.

Asian Main Dishes

Here we include East Asia, South Asia and Southeast Asia. We exclude Persia and "The Stans" (except Pakistan) because their cuisines are much more like Western cuisines than like China and India (though they are influenced by both those regions).

In South, East and Southeast Asia, these would all be served as side dishes 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 dishes, 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.

South Asia

  (India, Sri Lanka, Pakastan Bangladesh and Himalayas)

East Asia

  (China, Korea, Japan)

Main Dishes - Southeast Asia

We exclude the Philippines, which have been controled by Europeans and Americans for so long their cuisine and table service are more Western than Asian, but uniquely Philippine.

Desserts

Breads, Dumplings, & Baked Goods

Beverages

  • Caipirinha - (Brazil) Brazil's national cocktail, Cachaça and Limes.[v0]
  • Kvass - (Slavic, Baltic etc.) a very traditional fermented beverage.
  • Margarita, "Original" - (Mexico) the premier cocktail of Mexico, origin and details.[v0]
  • Maté - (South America) favorite beverages in the Southern Cone.[v0]
  • Pennywort Drink - (SE Asia) a refreshing chilled tonic drink. [v]
  • Pisco Sour Rica Rica - (Chile) a very popular cocktail, also without rica rica.[0v]
  • Sweet Tea - (USA / Indonesia) popular non-alcoholic beverage in USA South & Indonesia.[v0]

Ingredients

Pasta Sauces

Sauces

  -   See also

Pasta Sauces

Garnishes & Toppings

Salad Dressings

Condiments, Dips / Spreads, & Dressings

Spreads & Sprinkles

  • Ajika - Hot Pepper Sauce - (Georgia) an essential condiment, sauce, spread, and ingredient.[v3]
  • Avocado Crema - (Mexico) a popular dip / spread, authentic Mexican version.[vo0]
  • Baba Ghannouj - (Lebanon) a very popular spread / dip in the Near East.[v0]
  • Chakalaka - (South Africa) the essential South African relish / sauce.[v3]
  • Cheese & Labne Dip - (Turkey) an outstanding dip or spread for pita or raw vegetables.[0vo]
  • Egg Salad - (Scandinavia) a good spread for sandwich or stuffing for lefse, etc.[vo0]
  • Eggplant Caviar - (Russia) a fine spread for black bread, crackers, etc.[v]
  • Egg Salad / Stuffed Eggs - (Georgia) excellent as salad, spread, filling or stuffed eggs.[vo1]
  • Furikake - (Japan) topping for rice or anything that needs a boost.[v0]
  • Hemp Salt - (Lithuania) a common sprinkle for salads, potatoes, meats, etc.[v0]
  • Hemp Salt - (India) a common sprinkle for salads, potatoes, meats, etc.[v0]
  • Körözött / Liptauer - (Hungary) a Hungarian party essential - Lipto cheese spread.[0mv]
  • Labneh Dip / Spread - (Palestine) a "must have" condiment on the Levantine table.[v1]
  • Malabar Spinach Raita - (India) a yogurt based spread or salad for roti, chapati, etc.[v2,3]
  • Mayonnaise - (Worldwide) home made is superior and not real difficult.[v0]
  • Mushroom Caviar - (Russia) an outstandingly delicious spread, and easy to make.[vo]
  • Mushroom Sauce - (Russia) made from dried black mushrooms.[v]
  • Mustard, Spicy German - (Euro/Amer) easy, and costs much less than those tiny jars.
  • Pesto, Carrot Top - (California) use just the same as Pesto Genovese[v0]
  • Pilipili Masala - (Africa E, Tanzania) dry as a sprinkle, or wet with bbq, kebabs.[v3]
  • Pindjur - Condiment / Spread - (Macedonia, Serbia) popular appetizer or to accompany meats.[v1]
  • Red Beans & Walnuts - (Georgan) a real hit every time, but filling.[v]
  • Salsa, Tomatillo & Avocado - (Mayan) a truly delicious dip, sandwich spread, etc.[v2]
  • Sardine Spread - (Norway) an excellent spread for bread, crackers or sandwiches.
  • Smoked Herring Spread - (Denmark) salty smoked herring tempered with radishes and dairy.
  • Smoked Salmon Spread - (Norway) excellent spread for crackers, sandwiches, lefse.[0]
  • Tapenade - (France) popular spread / ingredient from Provence.
  • Tuna Spread - (Iceland) a fine topping for Smørrebrød, filling, or spread.[0]
  • Tuscan Kale Pesto - (Italy) this simple, slightly sweet pesto has many uses.[v]

Pickles, Brines & Ferments

Spice Mixes, Pastes & Seasonings

Stocks, Broths & Cooked Meats

Stuffings
index (by use) 220417   -   www.clovegarden.com
©Andrew Grygus - agryg@clovegarden.com - Photos on this page not otherwise credited are © cg1 - Linking to and non-commercial use of this page permitted