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 185 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 185 recipes in total:
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| Nettle Gnocchi with Dandelion Greens Origin: Britain | Rack of Lamb with Sénégal Pepper Emulsion Origin: African Fusion | Stecen Gafr Gyda Rhosmari a Cwrens Cochion (Goat Steak with Rosemary and Red Currants) Origin: Welsh |
| Nettle Purée Origin: Britain | Ramson Purée Origin: Britain | Strawberry Ice Cream Origin: Britain |
| Nettle Tagliatelle Origin: Britain | Ravitoto sy Henakisoa (Pork with Cassava Leaves) Origin: Madagascar | Strawberry Knotweed Ice Lollies Origin: Britain |
| Ñoquis de Papa (Potato Gnocchi) Origin: Uruguay | Rhiwbob wedi Piclo (Pickled Rhubarb) Origin: Welsh | Suet-less Mincemeat Origin: Britain |
| Nyona Penang Assam Laska Origin: Malaysia | Rhubarb Leather Origin: Britain | Summer Tomato Soup Origin: British |
| Oleum Liburnicum Sic Facies (Liburnian Oil is Made Thus) Origin: Roman | Rich Raised Pie Origin: Britain | Tamatar Ka Soup (Tomato Soup) Origin: India |
| Orange Sauce Origin: British | Roast Leg of Spring Lamb Origin: Fusion | Tandoori Roast Guinea Fowl Origin: Fusion |
| Oregon Grape and Lemon Curd Origin: America | Roast Venison with Elderberries and Lavender Vinegar Origin: Britain | Tart au Citron Vert avec Sauce Cassis (Lime Tart with Cassis Sauce) Origin: France |
| Oxeye Daisy Spread Origin: Britain | Rose Hip Coulis Origin: Ireland | Tarten Eirin Mair (Gooseberry Tart) Origin: Welsh |
| Pargo con Tomate (Snapper with Tomato) Origin: Colombia | Ruggata (Almond Barley Water Cordial) Origin: Malta | Tegelese Tesmi (Spiced Butter) Origin: Eritrea |
| Pašrūtum (Unwinding Mesopotamian Vegetable Stew) Origin: Mesopotamia | Russian Sauce Origin: British | Teisen Sinamwn (Welsh Cinnamon Cake) Origin: Welsh |
| Patina de Cucurbitis (A Dish of Melon) Origin: Roman | Salsa di Pomodoro (Tomato Sauce) Origin: Italy | Teisenau Tatws (Potato Cakes) Origin: Welsh |
| Patina de Pisce Lupo (A Dish of Service-berries) Origin: Roman | Sanger Yena (Offal Sausages) Origin: Aruba | Teisenau Tatws Sawrus (Savoury Potato Cakes) Origin: Welsh |
| Patina Fusilis (A Dish of Cold Asparagus) Origin: Roman | Sauce Suprême Origin: France | The Prince of Wales' Sauce Origin: British |
| Peapod Soup Origin: Scotland | Scotch Bonnet Pepper Sauce Origin: Jamaica | Tick-Keeah Kebab Origin: India |
| Peuorat for veel and veneson (Poivrade for Veal and Venison) Origin: England | Scottish Green Pea Soup Origin: Scotland | To Dry Fruit Pulp Origin: Britain |
| Peuorat for veel and veneson (Poivrade for Veal and Venison) Origin: England | Semovita Origin: Nigeria | To make a tarte of Medlers Origin: British |
| Pinafal wedi Piclo (Pickled Pineapples) Origin: Welsh | Senegalese Guava Juice (Jus de goyave sénégalais) Origin: Senegal | To make Char de Crabb (To make Crabapple Pie) Origin: England |
| Porc Mewn Saws Eirin (Pork in Plum Sauce) Origin: Welsh | Sirop de Menthe (Mint Syrup) Origin: France | Tomata Sauce Origin: Britain |
| Port-wine Sauce for Wild Fowl Origin: British | Siwin wedi'i serio gyda Stwns Bara Lawr, Samffir, Sbigoglys a Phys (Seared Sea Trout with Laver Mash, Samphire, Spinach and Peas) Origin: Welsh | Traditional Sachertorte Origin: Austria |
| Potato Gnocchi Origin: Italy | Skate Curry Origin: Britain | Vasilopita (New Year Cake) Origin: Cyprus |
| Potato Pizza with Tomatoes, Aubergines and Basil Origin: Ireland | Sopi Mondongo (Soul-food Soup) Origin: Aruba | Very Berry Cupcakes Origin: Britain |
| Potato Scones with Herbs Origin: Ireland | Sorbetto al Limone (Lemon Sorbet) Origin: Italy | Vyande Cypre (A Cypriot Dish) Origin: England |
| Potted Morecambe Bay Shrimps Origin: England | Soubise Sauce Origin: France | Watercress Soup Origin: Britain |
| Potted Prawns II Origin: British | South African Fig Jam Origin: South Africa | Werewere Soup (Melon Seed Soup) Origin: Cameroon |
| Quamar-el-Deen (Dried Apricot Leather) Origin: Middle East | Spiced Pickling Vinegar Origin: Britain | Wild Service Berry Tart Origin: British |
| Quemadmodum Sinapis Facias (How to Make Mustard) Origin: Roman | Spicy Tomato Ketchup Origin: Britain | Wood Avens Root Spice Origin: Britain |
| Râble de Lièvre à la Poivrade (Saddle of Hare à la Poivrade) Origin: France | Spinach Tagliatelle Origin: Britain | |
| Rack of Lamb with Olive Crust Origin: Britain | Stecen Cig Oen Gyda Rhosmari a Cwrens Cochion (Lamb Steak with Rosemary and Red Currants) Origin: Welsh |
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