Eggs passed through a sieve.
Welcome to the summary page for FabulousFusionFood's Cook's Guide entry for Pass along with all the recipes employing Pass presented on this site, with 283 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 283 recipes in total:
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| Ravitoto sy Voanjo (Cassava Leaves with Peanuts) Origin: Madagascar | Soup à la Reine II Origin: British | To make a tarte of Cheese Origin: British |
| Rhiwbob wedi Piclo (Pickled Rhubarb) Origin: Welsh | Soupe à l'Arachide (Peanut Soup) Origin: Senegal | To make a tarte of Cherries Origin: British |
| Rhubarb Leather Origin: Britain | South African Fig Jam Origin: South Africa | To make a tarte of Damsons Origin: British |
| Rich Raised Pie Origin: Britain | Spiced Pickling Vinegar Origin: Britain | To make a tarte of goseberies Origin: British |
| Roast Leg of Spring Lamb Origin: Fusion | Spicy Tomato Ketchup Origin: Britain | To make a tarte of Medlers Origin: British |
| Roast Venison with Elderberries and Lavender Vinegar Origin: Britain | Spinach Tagliatelle Origin: Britain | To make a tarte of Prunes Origin: British |
| Rose Hip Coulis Origin: Ireland | Stecen Cig Oen Gyda Rhosmari a Cwrens Cochion (Lamb Steak with Rosemary and Red Currants) Origin: Welsh | To make an Almond Pudding. Origin: England |
| Ruggata (Almond Barley Water Cordial) Origin: Malta | Stecen Gafr Gyda Rhosmari a Cwrens Cochion (Goat Steak with Rosemary and Red Currants) Origin: Welsh | To make Applemuse Origin: British |
| Russian Sauce Origin: Britain | Stock For White Soup Origin: British | To make Char de Crabb (To make Crabapple Pie) Origin: England |
| Salmis de Bécasse (Salmis of Woodcock) Origin: France | Strawberry Ice Cream Origin: Britain | To make Leach Origin: British |
| Salsa di Pomodoro (Tomato Sauce) Origin: Italy | Strawberry Knotweed Ice Lollies Origin: Britain | To make Mustard divers ways. Origin: British |
| Sanger Yena (Offal Sausages) Origin: Aruba | Suet-less Mincemeat Origin: Britain | To make plum-porridge for Christmas Origin: British |
| Sauce à la Matelote Origin: British | Summer Tomato Soup Origin: Britain | To make wardens in conserve Origin: British |
| Sauce for Wildfowl Origin: British | Sweet Chestnut Soup Origin: British | To prserve Apricockes. Origin: England |
| Sauce Suprême Origin: France | Tamatar Ka Soup (Tomato Soup) Origin: India | Tomata Sauce Origin: Britain |
| Scotch Bonnet Pepper Sauce Origin: Jamaica | Tandoori Roast Guinea Fowl Origin: Fusion | Tortelleti, of green Pease, French Beans, or any kind of Pulse green or dry. Origin: British |
| Scottish Green Pea Soup Origin: Scotland | Tarragon Vinegar II Origin: Britain | Traditional Sachertorte Origin: Austria |
| Semovita Origin: Nigeria | Tart au Citron Vert avec Sauce Cassis (Lime Tart with Cassis Sauce) Origin: France | Turkey Broth Origin: American |
| Senegalese Guava Juice (Jus de goyave sénégalais) Origin: Senegal | Tarten Eirin Mair (Gooseberry Tart) Origin: Welsh | Turnip Soup Origin: British |
| Sirop de Menthe (Mint Syrup) Origin: France | Tegelese Tesmi (Spiced Butter) Origin: Eritrea | Vasilopita (New Year Cake) Origin: Cyprus |
| Siwin wedi'i serio gyda Stwns Bara Lawr, Samffir, Sbigoglys a Phys (Seared Sea Trout with Laver Mash, Samphire, Spinach and Peas) Origin: Welsh | Teisen Sinamwn (Welsh Cinnamon Cake) Origin: Welsh | Vegetable Marrow Soup Origin: British |
| Skate Curry Origin: Britain | Teisenau Tatws (Potato Cakes) Origin: Welsh | Very Berry Cupcakes Origin: Britain |
| Sobremesa de Maphilo (Maphilwa Sorbet) Origin: Mozambique | Teisenau Tatws Sawrus (Savoury Potato Cakes) Origin: Welsh | Vyande Cypre (A Cypriot Dish) Origin: England |
| Sopi Mondongo (Soul-food Soup) Origin: Aruba | Thanksgiving Green Salad Origin: American | Watercress Soup Origin: Britain |
| Sorbetto al Limone (Lemon Sorbet) Origin: Italy | The Prince of Wales' Sauce Origin: Britain | Werewere Soup (Melon Seed Soup) Origin: Cameroon |
| Soubise Sauce Origin: France | Three-cornered Leek Purée Origin: Britain | Wild Service Berry Tart Origin: Britain |
| Soup à la Flamande II Origin: British | Tick-Keeah Kebab Origin: India | Wood Avens Root Spice Origin: Britain |
| Soup à la Reine I Origin: British | To Dry Fruit Pulp Origin: Britain |
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