95 Sentences With "hors d'oeuvre" | Random Sentence Generator

Deviled eggs are a common hors d'oeuvre at Southern events.

They're great to keep on hand for sandwiches and hors d'oeuvre spreads.

Caviar has long been seen as an hors d'oeuvre reserved for the rich.

Wilmer Guaido is pictured in one of the images grabbing an hors d'oeuvre.

Not everyone viewed the sentencing memo as an hors d'oeuvre on Mueller's full menu of criminal discoveries.

Hailey Baldwin and Yahoo Style's editor-in-chief Joe Zee also expressed their love for the hand-carved hors d'oeuvre.

Waiters served mini burgers, deviled eggs and a chicken and waffles hors d'oeuvre that didn't really taste like chicken and waffles.

Here's an hors d'oeuvre to add to the repertory just as the demand to entertain ramps up: pigs in a blanket.

Or try it in place of shrimp cocktail as an hors d'oeuvre at a party, using mayonnaise or tartar sauce for dunking.

In the filmmaker Sally Potter's recent farce "The Party," guests are at each other's throats before they down a single hors d'oeuvre.

In some cases, this is a heterosexual fig leaf ("It's not sex, we're just being dudes"); in others, it's treated as an hors d'oeuvre.

Smoked salmon lends itself well to dips and spreads, which can be smeared on cucumbers or endive spears for a gluten-free brunch hors d'oeuvre.

Children will love the oceanfront pool, and there are plenty of recliners and fire pits, perfect for stargazing during the free nightly cocktail and hors d'oeuvre hour.

One hors d'oeuvre at The Knot Gala that reflected nostalgia and comfort was a cheese "doodle" made of gluten-free puffed penne topped with taleggio cheese and pepper.

I've got 8 or more crew members to cook for plus 8 guests who need breakfast, lunch, dinner, hors d'oeuvre, snacks, and anything else they want in the meantime.

MARK JOSEPHSON The hors d'oeuvre tidbits called pintxos, the seafood and the saline nature of the cooking and wines of Spain's Basque region won me over on my first trip.

This is TAK Room in one extremely crunchy, lusciously creamy bite: an hors d'oeuvre from the age of Naugahyde and polyester, transformed into something so good and pure it's beyond reproach.

The first game of the N.F.L.'s 2018 season will pit the defending Super Bowl champion, the Philadelphia Eagles, against the Atlanta Falcons — an hors d'oeuvre before Sunday night's bevy of matches.

Elsewhere on Twitter, Trump detractors circulated a picture of the House speaker, Nancy Pelosi, perfunctorily applauding in the president's direction, as if handing him one small clap on a tiny hors d'oeuvre tray.

Get the recipe: Brussels sprouts with sour cherries, prosciutto, and hazelnuts For a crowd-pleasing hors d'oeuvre, marinate the jarred green olives in warm olive oil, and add herbs for a little extra kick.

"There isn't an hors d'oeuvre that gets created without a tray to match," said TJ Girard, who owns Pinch Food Design with the chef Bob Spiegel (who was a founding partner of Creative Edge).

In tech circles, it would be easy to assume that the world of high-impact charitable giving is a rich man's game where deals are inked at exclusive black tie galas over fancy hors d'oeuvre.

It's never a bad time to revisit Franklin's music, but this month is particularly good: Consider the program an hors d'oeuvre to the wide theatrical release of the Franklin concert film "Amazing Grace" in April.

Fans who want to continue building the hype instead can opt to watch this hourlong hors d'oeuvre, which features behind-the-scenes interviews with the "Downton Abbey" cast and chats with celebrity fans of the series.

The pig de resistance is torresmo com goiabada, an appetizer that is less hors d'oeuvre than chef d'oeuvre: Cubes of luscious pork crackling attached to tender meat by a layer of fat are topped with a squiggle of guava paste.

Elsewhere on the menu are a few appetizers of Ms. Bai's invention, including skewers of martini olives and hard-boiled quail eggs (an hors d'oeuvre from her dinner parties) and an odd, sour tomato soup heavy with coconut milk and chopped ginger.

But while you may feel this show is only a trifle at first — an hors d'oeuvre of a play next to the multicourse meals of "Journey" and "Iceman" — it keeps growing larger in your mind, the way a quietly told ghost story might.

The event space was, as expected, beautiful and colorful, with a stocked open bar, hors d'oeuvre brought around on silver platters, and stylists offering free makeovers (Seamon declined and said it would be wasted on her because she was just heading home).

So while I commend Hardman for pulling off a fantastic celebration in five days by sticking to the bare necessities, I'll be over here, agonizing over hors d'oeuvre menus and seating charts until the last possible minute — and I'm totally fine with that.

In its first issue, Hefner imagines an ideal evening: We enjoy mixing up cocktails and an hors d'oeuvre or two, putting a little mood music on the phonograph and inviting in a female acquaintance for a quiet discussion on Picasso, Nietzsche, jazz, sex.

The average Amy Sedaris Instagram post is morbidly compelling in the same way as a yellowed photo that might accompany a recipe for some very unappetizing 1970s-era hors d'oeuvre: You don't really want to eat it, but you can't stop looking at it.

"We enjoy mixing up cocktails and an hors d'oeuvre or two, putting a little mood music on the phonograph and inviting in a female acquaintance for a quiet discussion on Picasso, Nietzsche, jazz, sex," Hefner wrote of the ideal Playboy reader in the first issue.

This is very much a strategy of resistance to the kind of aesthetic economics that are imposed upon us, the aesthetic austerity that's imposed upon artists of color that is intended to evacuate visual histories and provide the White art world with an easily digestible hors d'oeuvre.

Last week, monthly subscription service BarkBox released their "Overstuffed" November box that included a "pigs in a blanket" toy that looked more like a Fleshlight than the iconic hors d'oeuvre: Pigs in a blanket dog toy Fleshlight A Facebook ad displayed photos of the toy, conveniently available in three sizes: Original ad Naturally, the internet took it to a horny place, and the ad went viral with comments insinuating that the dog toy was produced with a much different purpose in mind.

Word of the Day adjective: pleasing to the sense of taste adjective: having an agreeably pungent taste adjective: morally wholesome or acceptable noun: an aromatic or spicy dish served at the end of dinner or as an hors d'oeuvre noun: any of several aromatic herbs or subshrubs of the genus Satureja having spikes of flowers attractive to bees noun: either of two aromatic herbs of the mint family noun: dwarf aromatic shrub of Mediterranean regions _________ The word savory has appeared in 247 New York Times articles in the past year, including on Feb.

Kab yob is an hors d'oeuvre. Its main ingredients are cellophane noodles and pork.

Bigilla is served as a snack or an hors d'oeuvre and is usually eaten as a spread.

Sizes range from those that can be eaten in a single bite hors d'oeuvre to sandwich-sized.

Some hors d'oeuvre: Mozzarella cheese sprinkled with basil flowers, black Greek olives, sun-dried tomatoes, Italian salami and Spanish Lomo Ibérico. This is a list of notable hors d'oeuvre, also referred to as appetisers or starters, which may be served either hot or cold. They are food items served before the main courses of a meal, and are also sometimes served at the dinner table as a part of a meal. Many cultures serve dips, such as baba ghanoush, chili con queso, hummus, and tzatziki with bread or vegetables as hors d'oeuvre.

After training as a singer and actor, Beard moved to New York City in 1937. Unlucky in the theater, he and friend Bill Rhodes capitalized on the cocktail party craze by opening Hors d'Oeuvre, Inc., a catering company. This led to lecturing, teaching, writing, and the publication of Beard's first cookbook in 1940: Hors D'Oeuvre and Canapés, a compilation of his catering recipes.

There epicurism was in the lip as well as the palate, and one had humour for a hors d'oeuvre and repartee for an entremet.

Pickled herring is served as an hors-d'oeuvre or on rye bread as a lunch buffet. This dish is a popular Christmas/holiday lunch in Norway.

Formerly, hors d'oeuvres were also served between courses.Oxford English Dictionary, First Edition, 1899 s.v. Typically smaller than a main dish, an hors d'oeuvre is often designed to be eaten by hand.

In Mexico botanas refers to the vegetarian varieties commonly served in small portions in wine bars. In many Central American countries, hors d'oeuvres are known as bocas (lit. "mouthfuls"). Pasapalos (lit. "drink passer") is Venezuelan for an hors d'oeuvre.

Appetisers served in Kenya are raw and fresh vegetables and assorted dips with decorations. Before modern-day hors d'oeuvre were introduced from Europe into South Africa, starters served consisted of eastern fish sambals and cooked bone marrow served with bread.

A similar dish served as an hors d'oeuvre is angels on horseback. Single oysters are wrapped in partially cooked slices of bacon, each skewered with a toothpick. They are floured, deep-fried, and then passed on cocktail platters with a dipping sauce.

Chicken lollipop is an hors d'oeuvre popular in Indo-Chinese cuisine. Chicken lollipop is, essentially a frenched chicken winglet, wherein the meat is cut loose from the bone end and pushed down creating a lollipop appearance. It is usually served hot with Szechuan sauce.

Artichoke dip is a dip that uses artichoke as a primary ingredient. Some versions are served chunky, while others are puréed and have a smooth texture. It may be served as an hors d'oeuvre along with crackers or chips for dipping. Commercially prepared artichoke dips are produced for consumer purchase.

A barquette is a pastry shell in the shape of a boat containing either a savory or sweet filling. Barquettes may be served as an hors d'oeuvre or as a dessert.The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.

New York Theatre Review noted that "Versailles 2015 is over far too quickly. It is an hors d'oeuvre plate of scenes that collectively...have a message about elitism and the vanity of apathy...Brief and poignant, Versailles 2015 will linger in your mind long after you see it."Kerry, Rachel. New York Theatre Review.

Ring bologna Ring bologna is much smaller in diameter than standard bologna. It is better suited for slicing and serving on crackers, either as a snack or hors d'oeuvre. It is generally sold as an entire link rather than sliced. The link is arranged as a semicircle or "ring" when prepared for sale (hence the name).

Daube glacé is a jellied stew made with seasoned beef and veal stock molded into form. It is served cold as an hors d'oeuvre on crackers or with garlic croutons. It can also be served on French bread with mayonnaise as a kind of po'boy. A traditional dish from New Orleans, it is listed on the Ark of Taste.

The Complete Idiot's Guide to Slow Cooker Cooking, 2nd Edition - Ellen Brown. p. 30. Additional primary ingredients include mayonnaise, cream cheese, sour cream and cheese.White Bean & Artichoke Spinach Dip - FOX 32 News Chicago Examples of accompaniments to spinach dip include bread, crackers and chips. The dip is commonly eaten as an hors d'oeuvre, appetizer, or party platter.

Stuffed mushrooms is a dish prepared using edible mushrooms as its primary ingredient. Many fillings can be used, and the dish is typically baked or broiled. It can be served hot or at room temperature, and is sometimes served cold. The dish can have a meaty texture, and serves as an hors d'oeuvre, side dish, or snack.

Food in England is heavily influenced by other countries due to the island nation's dependence on importing outside goods and sometimes, inspiration. Many English culinary words and customs have been directly borrowed from the original French (some completely Anglicised in spelling) such as: cuisine, sirloin, pastry and omelette which came from the 18th century and earlier. In the late 19th and early 20th century, even more words, foods and customs from culinary France made their way into England, such as éclair, casserole, à la carte, rôtisserie and hors d'oeuvre. The custom of the savoury course is of British origin and comes towards the end of the meal, before dessert or sweets or even after the dessert, in contrast to the hors d'oeuvre, which is served before the meal.

According to Vliet's biographer Mike Barnes, "the most original and vital tracks [on the album] are the newer ones." Thus, Ice Cream for Crow, while rooted in past musical ideas, points toward a new musical direction for Captain Beefheart and the Magic Band. Indeed, Barnes writes that the album "feels like an hors-d'oeuvre for a main course that never came".Barnes, Mike.

Two malakoffs A Malakoff is a ball of fried cheese typically found in Western Switzerland, more specifically in the villages of Eysins, Begnins, Bursins, Luins, and Vinzel on the shores of Lake Geneva. Malakoffs are sometimes served as an hors d'oeuvre. The name comes from the Battle of Malakoff, the dish itself having been invented by Swiss mercenaries during the siege of Sevastopol.

In the Hawaiian language, the word for any kind of snail is pūpū. The same word also referred to small bits of fish, chicken, or banana relish served with kava. Because of the mixture of various cultures and cuisines in the islands, the word pupu became associated with any relish, appetizer, canapé, or hors d'oeuvre, and the modern pu pu platter.

It contained 23 songs and got more than 5 million views. In September 2016, their second original composition, Le Verbe, was released on YouTube. It is a featuring with Dave Crowe from Heymoonshaker, and the video was shot in the form of an advertising spot for Audi. In December 2016, they released an EP entitled Christmas Hors d'oeuvre that contained three tracks.

The pan bagnat is a popular dish in the region around Nice where it is sold in most bakeries and markets. Pan bagnat and the salade niçoise (salade nissarda), along with ratatouille (La Ratatouia Nissarda in Provençal), socca and pissaladière are strongly linked to the city of Nice, where they have been developed over time out of local ingredients. It is sometimes served as an hors d'oeuvre.

"Kaufman, "Remembrance of Meals Past," p. 125. Although often imprecise, particularly with measurements, Apicius uses eight different verbs for techniques for incorporating eggs into a dish, including one that might produce a soufflé.Kaufman, "Remembrance of Meals Past," p. 125ff. Recipes include regional specialties such as Ofellas Ostiensis, an hors d'oeuvre made from "choice squares of marinated pork cooked in a spicy sauce of typically Roman flavors: lovage, fennel, cumin, and anise.

A plate of toast points A toast point is a triangular slice of bread that has been toasted after the crusts have been cut off. Toast points are commonly served as a side dish or as part of an hors d'oeuvre or snack using ingredients such as caviar and rillettes. Toast points may be a part of a dish, as an accompaniment, and are also used a garnish.

A dish of mozzarella, olives and sun-dried tomatoes served alongside cured meats. An hors d'oeuvre ( ; ), appetiser or starter is a small dish served before a meal in European cuisine. Some hors d'oeuvres are served cold, others hot. Hors d'oeuvres may be served at the dinner table as a part of the meal, or they may be served before seating, such as at a reception or cocktail party.

Mozzarella sticks are elongated pieces of battered or breaded mozzarella, usually served as hors d'oeuvre. Mozzarella sticks may be served with tomato, ketchup, or marinara sauce, as well as plum sauce, jalapeño jelly, barbecue sauce, honey mustard sauce, and ranch dressing. Cheeses other than mozzarella are also fried, including provolone, Edam, cheddar, and American. Mozzarella sticks with raspberry sauce are part of the regional cuisine of New York's Capital District.

The expression refers to a small mouthful of food, served at the discretion of the chef before a meal as an hors d'oeuvre or between main courses. ; ancien régime: a sociopolitical or other system that no longer exists, an allusion to pre-revolutionary France (used with capital letters in French with this meaning: Ancien Régime) ; aperçu: preview; a first impression; initial insight. ; apéritif or aperitif: lit. "[drink] opening the appetite", a before-meal drink.

Various crudités served at a cocktail party The term appetiser (American English: appetizer) is a synonym for hors d'oeuvre. It was first used in the United States and England simultaneously in 1860. Americans also use the term to define the first of three courses in a meal, an optional one generally set on the table before guests were seated. Drinks before dinner became a custom towards the end of the 19th century.

The following is a common sequence for multicourse meals: # The meal begins with an hors d'oeuvre or appetizer, a small serving that usually does not include red meat. In Italian custom, antipasto is served, usually finger food that does not contain pasta or any starch. # This may be followed by a variety of dishes, including a possible fish course or other light fare. The number and size of these intermittent courses is entirely dependent on local custom.

The video begins with a conversation about the heater's being turned off between George and his friend, Don, who is trying to take a nap. The video proceeds, as Kuchar lazes around the house, musing about his films and the "perfect hors d'oeuvre." George cuts between shots of what he is seeing, and shots of his face displaying his thoughts and discomfort with comedic effect. At a Dinner party, George introduces his friend, Lorna, with apprehension.

Leren is usually cooked by boiling the tubers for 15 to 60 minutes, As food, leren is often compared to water chestnut (Eleocharis dulcis) because leren, like the water chestnut, retains its crispness despite being cooked. Boiled leren has a taste similar to sweet corn, hence one of its common English names. The cooked tuber is covered with a thin, edible skin which is most easily peeled after cooking. Leren is mostly eaten as an hors d'oeuvre or appetizer.

In French, le fort d'une épée is the third of a blade nearer the hilt, the strongest part of the sword used for parrying. ; hors d'oeuvre: term used for the snacks served with drinks before a meal. Literally "outside of the work". The French use apéritif to refer to the time before a meal and the drinks consumed during that time, yet "hors d'œuvre" is a synonym of "entrée" in French and means the first dish that starts a meal.

Hors-d'œuvre in French literally means "outside the work"—that is, "not part of the ordinary set of courses in a meal." In practice, it is a dish which stands on its own as a snack or supports the main course. The French spelling is the same for singular and plural usage; in English, the typographic ligature is usually replaced by the digraph , with the plural commonly written hors d'oeuvres and pronounced . The hors d'oeuvre is also known as the starter or entrée.

Patties Pies are the original flagship product of Patties Foods. In the early years of the 21st century, Patties were the second largest selling pie in Victoria and held 15% of the Australian national market. When Patties purchased the Four'N Twenty name and product lines in 2003, this original product was somewhat eclipsed. Outside Victoria, Patties pies are best known as party pies (hors d'oeuvre size finger food versions of the Australian meat pie), and similar serve size sausage rolls and quiches.

Rumaki or rumake is an hors d'oeuvre of tiki culture origin. It was popularly served at Trader Vic's and other Polynesian restaurants in the 1950s and 1960s. Its ingredients and method of preparation vary, but usually it consists of water chestnuts and pieces of chicken liver wrapped in bacon and marinated in soy sauce and either ginger or brown sugar, then fried or baked. One of the earliest references to it is on the 1941 menu of the Don the Beachcomber restaurant (Palm Springs).

An apéritif is an alcoholic beverage usually served before a meal to stimulate the appetite, and is therefore usually dry rather than sweet. Common choices for an apéritif are vermouth; champagne; pastis; gin; rakı; fino, amontillado or other styles of dry sherry (but not usually cream or oloroso blended sherry, which is very sweet and rich); and any still, dry, light white wine. An apéritif may be served with an hors d'oeuvre or amuse-bouche, such as crackers, cheese, pâté, quiche or olives.Lichine, Alexis.

The restaurant serves traditional cuisine of the United States. Popcorn functions as a complimentary hors d'oeuvre. Initially, the menu listed items with themed names, such as "Tossed in Space" (garden salad), "The Cheesecake that Ate New York", and "Attack of the Killer Club Sandwich", but these playful names were later altered so that they now describe the dishes in a more standard and straightforward manner. In 1991, the Sci-Fi Dine-In opened along with nineteen other new Walt Disney World attractions marking the complex's twentieth anniversary.

The Reverend Mervyn S. Evers, Anglican chaplain to the Lancashire Fusiliers, recorded that Tolkien and his brother officers were eaten by "hordes of lice" which found the Medical Officer's ointment merely "a kind of hors d'oeuvre and the little beggars went at their feast with renewed vigour."Quoted in Garth (2003), p. 200. The Schwaben Redoubt, painting by William Orpen. Imperial War Museum, London On 27 October 1916, as his battalion attacked Regina Trench, Tolkien contracted trench fever, a disease carried by the lice.

Macedonia, fruit for sale in Rome, Italy, 2016 Macedonia or macédoine is a salad composed of small pieces of fruit or vegetables. Fruit Macedonia is a fresh fruit salad and is a common dessert in Greece, Romania, Spain,"Make time for Macedonia" (January 28, 2006) The Times France, Italy and Argentina. Vegetable Macedonia or Macédoine de légumes nowadays is usually a cold salad or hors d'oeuvre of diced vegetables, in France often including red beans. Macédoine de légumes is also a hot vegetable dish consisting of the same vegetables served with butter.

Usually, cold, hot and savoury, and sweet dishes are served strictly separately in this order, as hors d'oeuvre (appetizer) or soup, as entrée and main course, and as dessert. Dishes that are both sweet and savoury were common earlier in Ancient Roman cuisine, but are today uncommon, with sweet dishes being served only as dessert. A service where the guests are free to take food by themselves is termed a buffet, and is usually restricted to parties or holidays. Nevertheless, guests are expected to follow the same pattern.

An entrée (, ; ) in modern French table service and that of much of the English-speaking world (apart from the United States and parts of Canada) is a dish served before the main course of a meal. Outside North America, it is generally synonymous with the terms hors d'oeuvre, appetizer or starter. It may be the first dish served, or it may follow a soup or other small dish or dishes. In the United States and parts of Canada, the term entrée refers to the main dish or the only dish of the meal.

These were known as hors d'oeuvre. Hors d'oeuvres were originally served as a canapé of small toasted bread with a savoury topping before a meal. The first mention of the food item was by François Massialot in 1691, mentioned in his book: Le cuisinier roial et bourgeois (The Royal and Bourgeois Cook) and explained as "Certain dishes served in addition to those one might expect in the normal composition of the feast". In the French publication Les plaisirs de la table, Edouard Nignon stated that hors d'oeuvres originated in Asia.

In the Hawaiian language hors d'oeuvres and appetisers are called '. Hawaiian culinary influences are very diverse due to the multiple ethnicities living in the islands. This diversity, along with the Americanization of entertaining in the mid 20th century led to the Hawaiian Cocktail and the pūpū (hors-d'oeuvre) served at the beginning of luaus. This invention of a faux Polynesian experience is heavily influenced by Don the Beachcomber, who is credited for the creation of the pūpū platter and the drink named the Zombie for his Hollywood restaurant.

Steak has become a popular dish in many places around the world, cooked in domestic and professional kitchens, and is often a primary ingredient in a menu. It is used in small amounts in an hors d'oeuvre, in an entrée dish or, more usually, in a larger amount as the main course. Steak has also been an important breakfast dish, especially for people undertaking hard outdoor work, such as farmers. Diners ordering steak at a restaurant typically advise the chef or waiter of their preferences regarding the degree of cooking, using the terms "rare", "medium rare", "medium", "medium well", or "well done".

Cheese and crackers with red wine and other foods Cheese and crackers is a common snack food or hors d'oeuvre consisting of crackers paired with various cheeses. In the United States it has also been served as a dessert, with the addition of ingredients such as jam, jelly, marmalade or preserves. It is also commonly served at parties in the U.S., and in the Southern United States, it is relatively common for hot chili pepper jelly to be served atop cream cheese and crackers at cocktail parties. Cheese and crackers has a relatively high amount of protein, per the cheese as an ingredient.

Petit pâté de Pézenas is a speciality of the town of Pézenas in the Hérault département of France. The size and shape of a large cotton reel, these little pies are a golden brown, crispy pastry with a moist, sweet inside. They can be eaten as an hors d'oeuvre, with a salad or as a dessert. They are cooked in patisseries all over the town, but their origin is far from local. Tradition has it that Lord Clive brought the recipe from India and taught it to the pastry makers of Pézenas when he was staying at the Château de Larzac in 1768.

It is quite possible to find different preparations of saltwater fish and traditional southern cured meats (like soppressata or 'nduja) in the south of Italy, whereas in northern Italy it will contain different kinds of cured meats and mushrooms and, especially near lakes, preparations of freshwater fish. The cheeses included also vary significantly between regions and backgrounds, and include hard and soft cheeses. Many compare antipasto to hors d'oeuvre, but antipasto is served at the table and signifies the official beginning of the Italian meal. It may also be referred to as a starter, or an appetizer.

Variations of the recipe include wheat bread instead of white, Nutella hazelnut spread instead of or in addition to peanut butter, and the addition of sweet ingredients like bananas or savory and salty ingredients like bacon. The Fluffernutter itself is often seen as a variation on the peanut butter and jelly sandwich. Though often seen as a food for children, the Fluffernutter recipe has been adapted to appeal to adult tastes. For example, a New York caterer serves a Fluffernutter hors d'oeuvre in a toasted ice cream cone with a spoon of peanut butter and torched marshmallow creme on top.

The British favored the savoury course as a palate cleanser before drinking after the meal, which made the hors d'oeuvre before the meal unnecessary. The savoury is generally small, well spiced and often served hot, requiring cooking just before serving. In the Victorian and Edwardian periods, savouries included such toppings as fried oysters wrapped in bacon, and Scotch woodcock, which was a savoury made of scrambled eggs, ground black pepper and Gentleman's Relish on buttered toast, served hot. In France, cheese was often part of the savoury course or added with simple fruit as a dessert.

The preparation of haleem has been compared to that of Hyderabadi biryani. Though Hyderabadi haleem is the traditional hors d'oeuvre at weddings, celebrations and other social occasions, it is particularly consumed in the Islamic month of Ramadan during Iftar (the evening meal that breaks the day-long fast) as it provides instant energy and is high in calories. This has made the dish synonymous with Ramadan. In recognition of its cultural significance and popularity, in 2010 it was granted Geographical Indication status (GIS) by the Indian GIS registry office, making it the first non-vegetarian dish in India to receive this status.

Chaat or chat (ISO: ; Hindi: चाट; Urdu: چاٹ; Punjabi: ਚਾਟ;Odia: ଚାଟ୍; Bengali: চাট) is a savoury snack that originated in India, typically served as an hors d'oeuvre at roadside tracks from stalls or food carts across the Indian subcontinent in India, Pakistan, Nepal, and Bangladesh. With its origins in Uttar Pradesh, India, chaat has become immensely popular in the rest of the Indian subcontinent. The word derives from Hindi cāṭ चाट (tasting, a delicacy), from cāṭnā चाटना (to lick, as in licking ones fingers while eating), from Prakrit caṭṭei चट्टेइ (to devour with relish, eat noisily).Oxford English Dictionary. Chaat. Mar.

Texas caviar is a salad of black-eyed peas lightly pickled in a vinaigrette- style dressing, often eaten as a dip accompaniment to tortilla chips. Texas caviar was created in the U.S. state of Texas around 1940 by Helen Corbitt, a native New Yorker who later became director of food service for the Zodiac Room at Neiman Marcus in Dallas, Texas. She first served the dish on New Year's Eve at the Houston Country Club. When she later served it at the Driskill Hotel in Austin, Texas, it was given its name, "Texas caviar," as a humorous comparison to true caviar, an expensive hors d'oeuvre of salt-cured fish roe.

French combat ration The French 24-hour combat ration, the RCIR (ration de combat individuelle réchauffable) comes in 14 menus packed in a small cardboard box. Inside are two pre-cooked, ready-to-eat meal main courses packed in thin metal cans somewhat like oversized sardine tins, and an hors d'oeuvre in a more conventional can or tin. Current main courses include items such as beef salad, tuna and potatoes, salmon with rice and vegetables, shepherd's pie, rabbit casserole, chili con carne, paella, veau marengo (veal), navarin d'agneau (lamb), poultry and spring vegetables, etc. Hors d'oeuvres include: salmon terrine, chicken liver, tuna in sauce, fish terrine, duck mousse, etc.

Another way of preparing beef tongue is to scald it in hot water and remove the skin, then roast the tongue in an oven, using the pan drippings to prepare a gravy. Russian zakuski: cold cuts of tongue topped with mushrooms, cheese, nuts and prunes Beef tongue is used in North America as a major ingredient of tongue toast, an open face sandwich prepared for breakfast, lunch, or dinner and sometimes offered as an hors-d'oeuvre. It is widely used in Mexican cuisine, and often seen in tacos and burritos (lengua). In Puerto Rican cuisine, lengua al caldero, pot roast tongue, and lengua rellena, braised stuffed tongue, are both served with Pique criollo.

The steakhouse, located at the Daniel Burnham-designed Randolph Place at 440 West Randolph, was open late on Fridays and Saturdays until midnight, and it was closed every Sunday except for conventions. Ghostbar was located at the upper level of the N9NE Steakhouse, and it was able to accommodate a maximum of 250 guests for cocktail and hors d'oeuvre reception and 150 guests for a normal dinner. Taking both the main floor steakhouse and the upper level Ghostbar into account, the Chicago location was able to accommodate anywhere from 15 to 800 patrons at a time. Tim Griffin, a figure-head at the Chicago location, was overseeing operations in 2011 and 2012 when the steakhouse received two consecutive Michelin recommendations.

Stéphane Wolff. Hors d'oeuvre, meat and. . . ? Opera, June 1968, p486. as the Man in Bondon's La Nuit foudroyée in Metz in 1968, and in Goya by Tony Aubin at the Théâtre Municipal de l'Opéra in Lille during the 3rd Festival de Lille in 1974, conducted by the composer.Tony Aubin : Goya : opéra en 2 actes et 6 tableaux, in WorldCat, accessed 2 October 2015. Dran participated in a rare revival of La Basoche at Enghien-les-Bains Casino in 1958 with Lillie Grandval and Willy Clément conducted by Jésus Etcheverry,Report from France - Enghien-les-Bains. Opera, November 1958, p725. and a successful production of Delibes's Le Roi l'a dit in Bordeaux and Paris in 1959 with Christine Harbell, Hélène Régelly and Louis Noguéra, in which his Benoit was described as "skilled yet easy-going".Stéphane Wolff. Report from France: Bordeaux. Opera, June 1959, p379. He also appeared in Fortunio in Enghien-les-Bains in 1957, The Rape of Lucretia in Rouen in 1966, Fra Diavolo in Marseille in 1967, and Le Pont des soupirs in Bordeaux in 1969.

The Good Cook was a series of instructional cookbooks published by Time-Life Books 1978-1980 and sold on a month-to-month basis until the early 1990s and edited by cookbook author Richard Olney. Each volume was dedicated to a specific subject (such as fruits or sauces) and was heavily illustrated with photos of cooking techniques. Recipes were drawn from a wide array of published sources, all scrupulously acknowledged. The 28 volumes were as follows: Beef and Veal Beverages Biscuits/Cookies and Crackers (US title) Breads Cakes and Pastries/Cakes (US) Confectionery/Candy (US) Desserts/Classic Desserts (US) Eggs and Cheese Fish and Shellfish (two separate volumes, US) Fruits Game (UK only) Grains, Pasta and Pulses/Dried Beans and Grains (US) Hot Hors d'Oeuvres/Hors d'Oeuvres Lamb Offal/Variety Meats (US) Outdoor Cooking Pasta (US only) Patisserie/Pies and Pastries (US) Pork Poultry Preserving Salads and cold Hors-d'Oeuvre/Salads (US) Sauces Snacks and Canapes/Snacks and Sandwiches (US) Soups Terrines, Pates and Galantines Vegetables Wine In addition there was a 50-page booklet "The Well-Equipped Kitchen" that came with the set.