Meaty Main Courses
Chilli con carne
This makes a delicious meaty supper dish and is very warming on a chilly winter evening. It is an ideal recipe to double up on quantities and freeze.
Main Courses (Főételek)
Birkapörkölt (Mutton Stew)
Brassói Aprópecsenye (Small Roast from Brassó)
Bugaci Húsos Palacsinta (Bugac Meat Pancakes)
Báránypörkölt (Lamb Stew)
Bécsi szelet (Wienerschnitzel) ...
Main Course
Everything about turkey
Brining a turkey
Brining a self-basting turkey
Cooking a turkey until done
How to grill a turkey
Roasting a turkey in a brown paper bag
Roasting a turkey in an oven bag
Shelf life of a frozen turkey ...
Main course
Smokey tempeh satay sticks served on sesame green beans and compressed rice sticks with spicy peanut sauce and chilli cashews
By Jackie Kearney
Torn satay chicken
By BBC Nutritionist ...
"main course"
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Ingredients: pepper, campbell's tomato soup...
The main course.
Fold:
To incorporate a delicate substance, such as whipped cream or beaten egg whites, into another substance without releasing air bubbles.
The main course of a meal.
Escalope
A French term for thinly-sliced food, such as meat, fish, or a vegetable. In American vernacular most often refers to "Scalloped" potatoes ...
The main course in America, or the course between fish and meat in Europe.
Espresso ...
ENTREE
The main course
EMPANADA
Spanish word meaning "to bake in pastry". A fried turnorver of Mexican origin ...
You provide a main course, such as turkey or ham. Ask what each guest would like to make, or assign each guest a dish to bring (appetizer, side dish, or dessert), especially if they have a specialty everyone enjoys.
Conch: Tropical main course, type of mollusk with an edible flesh often marinated in butter.
Confiture (French): Jam
Cong Bao Yang Rou (Chinese): Quick fried mutton with scallions.
As a side dish or main course, vegetable salads are hearty, colorful meals. Easy preparation makes these vegetable salad recipes -- whether marinated, grilled, or chopped -- not only fast but delicious.
Today's Featured Recipe ...
and Canada, the main course; in France, the first course.
Entremetier (Fr.): vegetable cook. He prepares vegetables, soups, hot appetizers, starches, and eggs.
They are very adaptable and, with increased quantities, may be eaten as a main course, generally for lunch. Aubergine (G.B.) Eggplant.
If you will be serving pasta as a main course with, say, a salad and some crusty bread, count on 4 ounces of pasta per diner. In other words, a one-pound box of dried pasta will serve four as a main course.
Entrée A light dish or appetiser served before the main course during a formal dinner. Also a dish served as an accompaniment to a main meal. Traditionally a main course dish consisting of meat or poultry. See also under 'appetiser'.
Furthermore, it doesn’t have to be the main course. Maybe you did really want to try your hand at baking a homemade baguette; go for it. But then take it easy with the rest of your dishes.
Turkeys are traditionally eaten as the main course of large feasts at Christmas in North America, as well as Thanksgiving in the United States and Canada, though this tradition has its origins in modern times, ...
Le Plat Principal (Main course)
The third course in a French dinner may include a wide variation of cooking styles according to the different regions in France.
Iraqui popular main courses include kebabs, which are skewered chunks of grilled meat; quzi, roasted and stuffed lamb; and kubba, which is minced meat with nuts, raisins and spices.
Cholent is usually the hot (meaning "heated") main course of the Shabbat lunch meal served (on Saturdays after synagogue services in the morning) in very traditional Jewish homes, especially among the Orthodox.
Courses for a buffet meal are usually limited to just two - a main course with salad and rolls, and a dessert. Dishes should be chosen that are easy to serve and that stand up well.
Crepes can be served as a dessert; stuffed with ham, fish, spinach or the like as a main course; or stuffed with cheese and cut into tidbits as a hot hors d'oeuvre. Some type of crepe is made in most cuisines the world over.
Many dishes, served as accompaniments to main courses, are today considered too rich for such use. So, through the years, many of these dishes have been adapted to serve as antipasto.
Comida corrida refers to the large meal eaten at lunchtime which includes soup, a main course and dessert. Most restaurants will have a menu del dia (menu of the day) allowing you a choice of 2-3 main courses.
To make your salad a main course, think about the ingredients that often star in your favorite meals, such as chicken, pork, beef, seafood and cheese. Include healthy amounts of these protein sources in your pasta or green salad.
Salad can be served as a side dish, as a separate course, or as the main course of a meal. Vegetables or fruit are most often a main ingredient to accompany leafy greens, but a mixture of the two is also common.
Jardiniere - French for a main course made mostly of new spring vegetables, like lettuce, peas, green beans, carrots, turnips, and flavored with bacon or salt pork.
Meaning: (on tray) -- in the United States, this is the common term for the main course -- in the rest of the world, this is the term for the appetizer.
Entrée - Usually the main course of a meal, but when referred to a full French menu, it is the third course. With a trend towards a reduction in the number of courses, today's menus usually center on a main dish preceded by an appetizer course.
Entrée - today the term refers to the main course of a meal, but originally it was the second course of many. French, meaning "entrance".
Entremets - side dishes, literally "between dishes"; can be savory or sweet.
entree (ON-tray) - In America, it is the main course of a meal. In parts of Europe, it is a dish served between two chief courses during formal dinners. In French the word means "entry." ...
Best Entrée dishes - easy Entrée dishes - healthy Entrée dishes
In North America the main course is called the entree. In that case what would otherwise be called the entrée is called the first course, appetizer or starter.
More Entree dishes ...
entrée: The opening course to a meal, traditionally in Europe is dish served before the main course where fish or meat is served hot in a sauce
envoyez: A term used at service time when calling away meals
escalope: Thin slice of raw meat ...
ENTREE
In America "Entree" refers to the main course of the meal. In Europe, it refers to the dish served before the meat course during formal dinners.
entree' - in France this refers to the first course of a meal after the soup but before the main course; in the USA it is the main dish
espresso - a very strong, dark coffee brewed with steam pressure
Cooking Terms Starting With "F" ...
Entrée - Originally, a meat of fish served before the main course; also used to designate the main dish of the meal.
Envinado/a - [Spanish] wine added.
Salad: a dish made up of cut-up raw or cooked foods, usually accompanied by a flavorful dressing, served cold as an appetizer, main course, side dish, or separate salad course following the main course.
contorno: A component of a traditional Italian meal. A platter of vegetables, usually accompanying the main course as a side dish.
Rice Bowls are the tradional Asian vessels in which rice is eaten and served. Given to each person at the table, each bowl holds a cup of rice and can be held in your hand as you eat both the rice and the main course.
This may be served as a first course, main course, or side dish and embellished with meat, seafood, cheese, or vegetables. The best known version of this dish is risotto ala Milanese, with saffron and Reggiano parmesan cheese.
City restaurants attempt a duplication of this by presenting a special Disznotor menu featuring soup made from pork trimmings and a main course of varieties of pork cuts and pork sausages accompanied with pickled vegetables and bread.
Hungary) and finally arrived in Austria during the Austro-Hungarian Empire (Habsburg empire). Still today, sweet foods like pastry (Mehlspeisen, literally 'flour foods') are typical for Austrian cuisine, and are often even served as a main course.
(KRAYP) The French word for pancake; paper-thin, flexible egg-rich pancakes used to wrap or fold around sweet or savory ingredients as a first or main course.
Crepe: ...
There are a couple of main courses and they are usually served along with different pickles, chutneys and of course different types of Indian bread, which is called "roti". There is also usually a dessert served as well.
These are eaten, along with wine or raki, until the main course is served. Meze specialties exalt the originality and skill of a restaurant. The bare minimum meze includes slices of honeydew melons, creamy feta cheese, and freshly baked bread.
Hauptgerichte (Ger.) Main course.
Hausfrauen Art (Ger.) Housewife's style, meaning with sour cream and pickles.
hausgemacht (Ger.) Homemade.
 See also: Cooking, Vegetable, Sauce, Vegetables, Meal
  
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