lunch recipes

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Course:
appetizer
beverage
breakfast
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entree
lunch
sauce
side dish
snack
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Base:
Beef
Bread
Christmas
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Easter
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Gluten free
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Pasta
Pork/Ham
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Thanksgiving
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Ethnicity:
Afghan cuisine
Arab cuisine
Armenian cuisine
Australian cuisine
Bulgarian cuisine
Canadian cuisine
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Croatian cuisine
French cuisine
German cuisine
Great Britain
Greek cuisine
Hungarian cuisine
Icelandic cuisine
Indian cuisine
Italian cuisine
Japanese cuisine
Jewish cuisine
Mexican cuisine
Moldovan cuisine
Portuguese cuisine
Roman cuisine
Romanian cuisine
Russian cuisine
Serbian cuisine
Spanish cuisine
Turkish cuisine
US cuisine

Time:
Less than 1 Minute
1-10 Minutes
10-30 Minutes
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60+ Minutes

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Course	Base	Ethnicity	Preparation Time

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Dish Name	Comments
10-Minute Beef Stir-Fry Submitted by Chef
A-Maize-Ing Chowder Submitted by Chef
Alaskan's Temptation Submitted by Chef
Angel Hair Pasta with Beef and Cheese Submitted by Chef
Asian Beef Submitted by Chef
Asian Chicken Submitted by Chef
Asian Chicken Stir-Fry Submitted by Chef
Asian Stir-Fry Steak Submitted by Chef
Avocado Natto Bowl Submitted by Chef
Bacon - Noodle - Egg Hotdish Submitted by Chef
Baked Chicken Breast Submitted by Chef
Barbecued Chicken Submitted by Chef	Nutritional information per serving (2 pieces of chicken): calories - 196, protein - 26 gm., fat - 8 gm., carbohydrates - 4 gm., cholesterol - 89 mg., sodium - 406 mg., fiber - 0 gm. EXCHANGES: Lean Meat - 3
BARLEY STEW Submitted by Chef
BARVARIAN VEAL WITH ASPARAGUS Submitted by Chef	Frozen Asparagus should be tips and pieces. (2 boxes (10 Oz Each)) Fresh Asparagus should be cleaned and cut into 1-inch pieces
Basic recipe for a tea smoke Submitted by Chef
Bayerisches Kalbfleisch mit Spargel (barvarian veal with asparagus) Submitted by Chef	* Frozen Asparagus should be tips and pieces. (2 boxes (10 Oz Each)) ** Fresh Asparagus should be cleaned and cut into 1-inch pieces
BBQs Submitted by Chef
Bean Burrito Submitted by Chef
Bean Tostada Submitted by Chef
Beef and Bean Enchiladas Submitted by Chef
Beef Fajita with Cheese Submitted by Chef
Beef Flank Steak Submitted by Chef
Beef Stroganoff (Microwave) Submitted by Chef	* Sirloin Steak is to be boneless and sliced into thin strips.
Best-ever boneless fried chicken Submitted by Chef
Bogrács Gulyás (kettle goulash) Submitted by Chef
Chicken Chunks with Peanuts in Spicy Sauce Submitted by Chef	Note: water chestnut flour gives a lighter crust than cornstarch, though the latter may be substituted.
Chicken Yakisoba Submitted by Chef
Chicken, whole, how to Submitted by Chef
Chickpea Stew Submitted by Chef
Crustless mushroom spinach tart Submitted by Chef
Fish w/Artichoke Sauce Submitted by Chef
Ginger-Soy Marinated Halibut Submitted by Chef
Grilled Mustard Turkey Cutlets Submitted by Chef	Food Exchange per serving: 3 LOW-FAT MEAT EXCHANGES; CAL: 150; CHO: 74; CAR: 2g; PRO: 26g; SOD: 193mg; FAT: 3g;
Grilled oriental salmon Submitted by Chef	Marinating time.
Grilled Pork Chop Submitted by Chef
HEBRIDEAN SCOTCH BROTH Submitted by Chef	Neck of mutton may be either whole or in chops (use lamb only if you have to).
Honey Crisp Chicken Submitted by Chef
Italian sausages Submitted by Chef
Japanese Pancake Submitted by Chef	Good for light supper with beer as well. This is a vegan version of very popular Japanese street meal.
Lasagna Hotdish Submitted by Chef
Lemon Fish Salad Submitted by Chef
Lord and taylor's scotch broth Submitted by Chef
Macaroni & Cheese Submitted by Chef
Macaroni & Cheese Hotdish Submitted by Chef
Mazetti Submitted by Chef
Mediterranean Bean Salad with Cheese Submitted by Chef	Refrigerate 1 hour.
Mexican Enchiladas with Sour Cream Submitted by Chef
Michelle & Joel's Chicken Adobo Submitted by Chef	Time estimate please, change submitter, # servings There are different ways you can prepare it, I kinda North Americanized it a bit, I like to add mushrooms to it, but really, you can added whatever floats your boat! You may or may not want to remove bones and skin before serving. In a large pot bring coconut milk to a boil. Add cleaned chicken thighs (bones, skin and all), Allow to come to a boil again and turn heat down to low. Add mushrooms and sauce mix. Allow to cook on low heat for at least an hour, the longer you let it cook the better it is. I usually cook it on low for about 2 hrs. Just move the chicken around every once in awhile for even cooking.
Mock Duck Submitted by Chef
Mock Fish Buddhist Submitted by Chef
MUSHROOM BARLEY STEW Submitted by Chef
Natto Fried Rice Submitted by Chef
Natto With Okra Submitted by Chef
Natto With Rice Submitted by Chef
Natto With Soba Noodle Submitted by Chef
Oven Fried Corn Flake Chicken Submitted by Chef	Crush but do not pulverize the corn flakes.
Paella Submitted by Chef	The them is Spanish
Pan-Roasted Salmon w. Citrus-Balsamic Vinaigrette Submitted by Chef
Parmesan Chicken Submitted by Chef
Pasta with Tuna & Peas Submitted by Chef	Note that the recipe preperation time includes cooking the pasta.
Pasta, general Submitted by Chef
Pate chinois Submitted by Chef
PAULA'S VEGETABLE BARLEY STEW WITH LENTILS (Vegan) Submitted by Chef	This is even better the next day
Pizza (tofu and mushrooms) Submitted by Chef
Pizza: Caramelized Onion & Goat Cheese Submitted by Chef
Porc grille en sauce aigre-douce Submitted by Chef	Refrigerate 2 hours before grilling
Pork, Cashew & Green Bean Stir-Fry over rice Submitted by Chef
Potato - Hamburger Hotdish Submitted by Chef
Ragout Submitted by Chef
Red Hotdish Submitted by Chef
Red Snapper with Tahini and Spicy Filling (Samke Hara) Submitted by Chef	o longer be stuffed, but I think it would still be really good).
Rinderrouladen (Beef Rolls) Submitted by Chef	* Sandwich or roll steaks should weigh about 6 oz each. ** Pickles, Salt Pork or Bacon should be cut into long thin strips.
ROAST TURKEY WITH CORN BREAD-CHORIZO STUFFING Submitted by Chef
Rosemary Pork Tenderloin Submitted by Chef
Salmon Braised with Soy and Ginger Submitted by Chef
Sauteed Rainbow Trout with Green Tomato and Blackberry Sauce Submitted by Chef
Seared Scallops with Mushrooms and Creamy Mushroom Sauce Submitted by Chef
Soybean Curry Submitted by Chef	you can double up the ingredients, leftover can be frozen to store.
Steak & Brocoli Stir-Fry Submitted by Chef	Note that the recipe preperation time includes slow cooking rice. Quick cooking rice would cut down on the recipe time significantly.
Sweet & Spicy Lentil Stew (Sue) Submitted by Chef
Tofu Loaf Submitted by Chef
Tuscan Shrimp with White Beans Submitted by Chef	m sure would be great with shrimp!!!
Vegetable Pie Submitted by Chef
VERESHCHAKA - PORK AND BEETROOT CASSEROLE Submitted by Chef	Beetroot Rassol - The liquid in which beetroot is preserved. Kvas - a Russian beer, sweet, mildly acid and mildly alcoholic made from wheat, rye, buckwheat and sometimes barley with sugar and water.

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