Course	Base	Ethnicity	Preparation Time	Difficulty	Keywords
Appetizer Beverage Breakfast Dessert Dressing Entree Lunch Sauce Side Dish Snack Soup	Beef Condiment Dairy Dressing Egg Fruit Goat Grain Grain/Pasta Lamb Mutton Noodles Other Pasta Pork/Ham Poultry Seafood Vegetable	American Amish Argentinian Asian Chinese English Ethiopian French German Greek Hungarian Indian Italian Japanese Korean Lao Lebanese Mexican None Pakistani Slavic Swiss Thai Welsh	0 Minutes 1-10 Minutes 10-30 Minutes 30-60 Minutes 60+ Minutes	Difficult Easy Expert Intermediate

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+	Dish Name	Rating	Options	Comments
	Butterbeer (hot) Submitted by Ryan	Not Rated	Edit
	Choclate Truffles Submitted by Ryan	Not Rated	Edit
	Cream of green chili soup Submitted by Julie		Edit	pro/fats level 1
	Crispy Nuts Submitted by Julie	Not Rated	Edit
	Dal Makhani Submitted by Julie	Not Rated	Edit	In the directions, optional instructions that take more time are considered more healthful if less convenient. According to "Nourishing Traditions" cookbook. Originally the dal was cooked by leaving it overnight on the burning coal angithis. The longer it simmered, the better it tasted.
	Essex Fried Rabbit Submitted by Ryan	Not Rated	Edit
	Hot Fudge Sauce Submitted by Ryan	Not Rated	Edit	Makes 2 cups.
	Kombucha Submitted by Julie	Not Rated	Edit	Makes 3 quarts, 40 calories per cup.
	Mary's Oil Blend Submitted by Ryan	Not Rated	Edit	Makes 3 cups, 119 cal per T
	Oaxacan Refried Black Beans Submitted by Ryan	Not Rated	Edit
	Pailin's Thai Panang Curry Paste Submitted by Julie	Not Rated	Edit
	Phad Thai (Chiang Mai) Submitted by Julie	Not Rated	Edit
	Rabbit with Mustard Sauce Submitted by Ryan	Not Rated	Edit
	Sauted mushrooms Submitted by Ryan	Not Rated	Edit
	Thai Massaman Curry Paste Submitted by Julie	Not Rated	Edit
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