Eggs passed through a sieve.
Welcome to the summary page for FabulousFusionFood's Cook's Guide entry for Pass along with all the trcipes employing Pass presented on this site, with 184 recipes in total.
This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Pass recipes added to this site.
These recipes, all contain Pass as a major wild food ingredient.
This page is a continuation of the list of recipe terms including Pass held on the FabulousFusionFood site. If you are specifically looking for this site's information on as a culinary term navigate to First Page of the Pass Culinary Term entry on this site.
This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Pass recipes added to this site.
These recipes, all contain Pass as a major wild food ingredient.
This page is a continuation of the list of recipe terms including Pass held on the FabulousFusionFood site. If you are specifically looking for this site's information on as a culinary term navigate to First Page of the Pass Culinary Term entry on this site.
The alphabetical list of all Pass recipes on this site follows, (limited to 100 recipes per page). There are 184 recipes in total:
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| Nettle Purée Origin: Britain | Rack of Lamb with Sénégal Pepper Emulsion Origin: African Fusion | Stecen Cig Oen Gyda Rhosmari a Cwrens Cochion (Lamb Steak with Rosemary and Red Currants) Origin: Welsh |
| Nettle Tagliatelle Origin: Britain | Ramson Purée Origin: Britain | Stecen Gafr Gyda Rhosmari a Cwrens Cochion (Goat Steak with Rosemary and Red Currants) Origin: Welsh |
| Ñoquis de Papa (Potato Gnocchi) Origin: Uruguay | Ravitoto sy Henakisoa (Pork with Cassava Leaves) Origin: Madagascar | Strawberry Ice Cream Origin: Britain |
| Nyona Penang Assam Laska Origin: Malaysia | Rhiwbob wedi Piclo (Pickled Rhubarb) Origin: Welsh | Strawberry Knotweed Ice Lollies Origin: Britain |
| Oleum Liburnicum Sic Facies (Liburnian Oil is Made Thus) Origin: Roman | Rhubarb Leather Origin: Britain | Suet-less Mincemeat Origin: Britain |
| Orange Sauce Origin: British | Rich Raised Pie Origin: Britain | Summer Tomato Soup Origin: British |
| Oregon Grape and Lemon Curd Origin: America | Roast Leg of Spring Lamb Origin: Fusion | Tamatar Ka Soup (Tomato Soup) Origin: India |
| Oxeye Daisy Spread Origin: Britain | Roast Venison with Elderberries and Lavender Vinegar Origin: Britain | Tandoori Roast Guinea Fowl Origin: Fusion |
| Pargo con Tomate (Snapper with Tomato) Origin: Colombia | Rose Hip Coulis Origin: Ireland | Tart au Citron Vert avec Sauce Cassis (Lime Tart with Cassis Sauce) Origin: France |
| Pašrūtum (Unwinding Mesopotamian Vegetable Stew) Origin: Mesopotamia | Ruggata (Almond Barley Water Cordial) Origin: Malta | Tarten Eirin Mair (Gooseberry Tart) Origin: Welsh |
| Patina de Cucurbitis (A Dish of Melon) Origin: Roman | Russian Sauce Origin: British | Tegelese Tesmi (Spiced Butter) Origin: Eritrea |
| Patina de Pisce Lupo (A Dish of Service-berries) Origin: Roman | Salsa di Pomodoro (Tomato Sauce) Origin: Italy | Teisen Sinamwn (Welsh Cinnamon Cake) Origin: Welsh |
| Patina Fusilis (A Dish of Cold Asparagus) Origin: Roman | Sanger Yena (Offal Sausages) Origin: Aruba | Teisenau Tatws (Potato Cakes) Origin: Welsh |
| Peapod Soup Origin: Scotland | Sauce Suprême Origin: France | Teisenau Tatws Sawrus (Savoury Potato Cakes) Origin: Welsh |
| Peuorat for veel and veneson (Poivrade for Veal and Venison) Origin: England | Scotch Bonnet Pepper Sauce Origin: Jamaica | The Prince of Wales' Sauce Origin: British |
| Peuorat for veel and veneson (Poivrade for Veal and Venison) Origin: England | Scottish Green Pea Soup Origin: Scotland | Tick-Keeah Kebab Origin: India |
| Pinafal wedi Piclo (Pickled Pineapples) Origin: Welsh | Semovita Origin: Nigeria | To Dry Fruit Pulp Origin: Britain |
| Porc Mewn Saws Eirin (Pork in Plum Sauce) Origin: Welsh | Senegalese Guava Juice (Jus de goyave sénégalais) Origin: Senegal | To make a tarte of Medlers Origin: British |
| Port-wine Sauce for Wild Fowl Origin: British | Sirop de Menthe (Mint Syrup) Origin: France | To make Char de Crabb (To make Crabapple Pie) Origin: England |
| Potato Gnocchi Origin: Italy | Siwin wedi'i serio gyda Stwns Bara Lawr, Samffir, Sbigoglys a Phys (Seared Sea Trout with Laver Mash, Samphire, Spinach and Peas) Origin: Welsh | Tomata Sauce Origin: Britain |
| Potato Pizza with Tomatoes, Aubergines and Basil Origin: Ireland | Skate Curry Origin: Britain | Traditional Sachertorte Origin: Austria |
| Potato Scones with Herbs Origin: Ireland | Sopi Mondongo (Soul-food Soup) Origin: Aruba | Vasilopita (New Year Cake) Origin: Cyprus |
| Potted Morecambe Bay Shrimps Origin: England | Sorbetto al Limone (Lemon Sorbet) Origin: Italy | Very Berry Cupcakes Origin: Britain |
| Potted Prawns II Origin: British | Soubise Sauce Origin: France | Vyande Cypre (A Cypriot Dish) Origin: England |
| Quamar-el-Deen (Dried Apricot Leather) Origin: Middle East | South African Fig Jam Origin: South Africa | Watercress Soup Origin: Britain |
| Quemadmodum Sinapis Facias (How to Make Mustard) Origin: Roman | Spiced Pickling Vinegar Origin: Britain | Werewere Soup (Melon Seed Soup) Origin: Cameroon |
| Râble de Lièvre à la Poivrade (Saddle of Hare à la Poivrade) Origin: France | Spicy Tomato Ketchup Origin: Britain | Wild Service Berry Tart Origin: British |
| Rack of Lamb with Olive Crust Origin: Britain | Spinach Tagliatelle Origin: Britain | Wood Avens Root Spice Origin: Britain |
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