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- APPETIZERS
- Ceviche
- Chicken wings (baked)
- Chips, crackers, crisps and other dunkers
- Dips and spreads
- Eggs, chicken (stuffed)
- Eggs, quail
- Fritters
- Lettuce wraps
- Mousses, pates, terrines et al
- Mushrooms (stuffed caps)
- Nuts and seeds
- Olives
- Pork ribs, baby back (baked)
- Shrimp (pickled)
- Shrimp (prawn cocktail)
- Toasts
- BEANS (DRIED)
- BEEF
- APPETIZERS
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- BURGERS
- CHICKEN
- CHILI
- CLAMS AND MUSSELS
- CONDIMENTS
- DESSERTS
- DRINKS
- EGGS
- FISH
- HASH
- KEBABS
- LAMB
- MEATBALLS AND MEATLOAF
- PANCAKES
- PASTA
- Capellini
- Couscous
- Egg noodles
- Fettuccine with cream sauces
- Fusilli or rotini with vegetables
- Lasagne
- Linguine with shellfish
- Lo Mein (wheat noodles with egg)
- Mai Fun (thin rice noodles)
- Orzo
- Pan fried noodles (liang mein hwang, two sides brown in Cantonese)
- Penne with tomato sauces
- Ravioli
- Sai fun (bean thread noodles)
- Spaghetti with bacon
- Tagliatelle with meat ragus
- PORK
- Pork chops (braised)
- Pork cutlets (fried breaded)
- Pork loin (grilled butterflied)
- Pork rib roasts
- Pork stews
- Pork tenderloins (roasted)
- RICE
- SALADS
- SAUSAGES
- SHRIMP
- SOUPS
- STIR-FRYS
- TURKEY
- VEAL
- VEGETABLES
- Asparagus (roasted)
- French beans (blanched)
- Beets (roasted)
- Bell peppers (stuffed)
- Bok choy (stir-fried)
- Broccoli (steamed)
- Brussels sprouts (steamed)
- Cabbage (sauteed or stir-fried)
- Carrots (braised)
- Cauliflower (roasted)
- Collard Greens (braised)
- Corn on the cob (boiled)
- Fennel (baked)
- Mushrooms (sauteed)
- Parsnips (roasted)
- Peas, petits pois (braised)
- Peas, snow peas (stir fried)
- Peas, sugar snap peas (steamed)
- Potatoes (fried)
- Potatoes (gratins)
- Potatoes (mashed)
- Spinach (sauteed)
- Squash, acorn (roasted)
- Squash, butternut (pureed)
- Sweet potatoes (mashed)
- Swiss chard (sauteed)
- Watercress (sauteed)
- Zucchini (sauteed)