Easy lunch recipes

Lunch recipes

Best lunch dishes and cooking instructions you always can find at DishBase.com. From soups to salads and sandwiches, we've assembled the cream of the crop for this lunch-inspired collection.

Veal dishes recipes

Veal dishes recipes

Veal has been an important ingredient in Italian and French cuisine since ancient times. The veal is often in the form of cutlets, such as the Italian cotoletta or the famous Austrian dish Wiener Schnitzel. Some classic French veal dishes include: fried escalopes, fried veal grenadines (small thick fillet steaks), stuffed paupiettes, roast joints and blanquettes. As veal is lower in fat than many meats, care must be taken in preparation to ensure that it does not become tough. Veal is often coated in preparation for frying or eaten with a sauce. Veal Parmigina is a common Italian-American dish consisting of breaded veal cutlets.

Vodka is the basis of a number of popular drinks.

Vodka

Vodka is a strong, clear, typically colorless liquor, usually distilled from fermented grain. It is commonly thought that the term is a diminutive of the Slavic word "voda" (woda) for "water," although there exists another opinion. Vodka is the basis of a number of popular drinks, including the Bloody Mary, the Bullshot, and the Vodka Martini (also known as a Vodkatini), a dry martini made with vodka instead of gin.

Starter recipes

Starter recipes

Starter recipes are very important as they set the tone for the meal to come. Try our selection of hot and cold appetisers - a fresh and colourful complement to a veggie menu.

Dips and spreads, including cheese dip recipes and more.

Dip Recipes

Dip is a very widespread food. Forms of dip are eaten all over the world. Dips are used to add flavor to a food, such as pita bread, dumplings, crackers, cut-up raw vegetables, seafood, cubed pieces of meat and cheese, potato chips, tortilla chips, or falafel. Unlike other sauces, instead of applying the sauce to the food, the food is typically put into, or dipped, into the dipping sauce (hence the name). Dips are commonly used for finger foods and other easily held foods.

Basil in cooking

Basil recipes

Basil is most commonly recommended to be used fresh; in cooked recipes it is generally added at the last moment, as cooking quickly destroys the flavour. Mediterranean and Indochinese cuisines frequently use basil, the former frequently combining it with tomato. Basil is one of the main ingredients in pesto—a green Italian oil-and-herb sauce from the city of Genoa, its other two main ingredients being olive oil and pine nuts.

Cheese dishes recipes

Cheese dishes recipes

At Recipes4all I always can find cheese dish recipes, including breakfast casseroles, cheese and pasta bakes, lasagna recipes, with or without meat, and others.

Dill in cooking

Dill in cooking

Fresh and dried dill leaves (sometimes called "dill weed" to distinguish it from dill seed) are used as herbs. Like caraway, its fernlike leaves are aromatic, and are used to flavor many foods, such as gravlax, borscht and other soups, and pickles. Dill is said to be best when used fresh, as it loses its flavor rapidly if dried; however, freeze-dried dill leaves preserve their flavor relatively well for a few months. In the Middle Ages, dill was thought to protect against witchcraft. Dill seed is used as a spice, with a flavor similar to caraway.

The cuisines of European countries

European recipes

The cuisines of European countries are diverse by themselves, although there are common characteristics that distinguishes European cooking from cuisines of Asia, Africa and others. For example, compared with traditional cooking of Asian countries, in Europe meat is more prominent and substantial in serving-size. Besides, Europeans traditionally have a far more in-depth knowledge concerning specific methods of preparing and serving different cuts of meat than Asian cooks.

Meat dishes recipes

Meat dishes recipes

Meat is prepared in many ways, as steaks, in stews, fondue, or as dried meat like beef jerky. It may be ground then formed into patties, loaves, or sausages, or used in loose form. Some meat is cured, by smoking, pickling, preserving in salt or brine. Other kinds of meat are marinated and barbecued, or simply boiled, roasted, or fried.

Albondigas recipes

Albondigas recipes

Albondigas is the name of meatballs in Spain and Latin America. In Spain albondigas usually are served as an appetizer or main course, often in a tomato sauce. In Mexico albondigas are traditionally served in a soup with a light broth and vegetables.

Crab dishes recipes

Crab dishes recipes

Delicious crab and seafood recipes from Recipe4all including crab soups, crab appetizers, a variety of recipes using crabmeat, both fresh and canned, and seafood main courses.

Seafood Enchiladas recipe

Seafood Enchiladas recipe

Find recipe for Seafood Enchiladas. This is just a simple seafood enchilada recipe. You can make it much more interesting with a little imagination, if you would like to impress.

Pasta dishes recipes

Pasta recipes

It's fast, easy and everyone loves it - little wonder that pasta is one of the most popular dishes. Try one of pasta recipes tonight!

Sausage recipes

Sausage recipes

Sausages are comforting, cheap and cheer up everything from chillies to casseroles; to celebrate we've selected some of our favourite recipes.