types:
Beilage
a dish that is served with, but is subordinate to, a main course
Brühe,
Suppe,
Vorsuppe
liquid food especially of meat or fish or vegetable stock often containing pieces of solid food
Paella
saffron-flavored dish made of rice with shellfish and chicken
Umsatz
a dish made by folding a piece of pastry over a filling
Salat
food mixtures either arranged on a plate or tossed and served with a moist dressing; usually consisting of or including greens
Apfelmus
puree of stewed apples usually sweetened and spiced
Rührei
eggs beaten and cooked to a soft firm consistency while stirring
Omelett,
Omelette
beaten eggs or an egg mixture cooked until just set; may be folded around e.g. ham or cheese or jelly
Auflauf,
Gratin,
Soufflee
light fluffy dish of egg yolks and stiffly beaten egg whites mixed with e.g. cheese or fish or fruit
Spiegelei
eggs cooked by sauteing in oil or butter; sometimes turned and cooked on both sides
Chili con carne
ground beef and chili peppers or chili powder often with tomatoes and kidney beans
Kroketten
minced cooked meats (or vegetables) in thick white sauce; breaded and deep-fried
Gefüllte Weinblätter
well-seasoned rice (with nuts or currants or minced lamb) simmered or braised in stock
Frühlingsrolle
minced vegetables and meat wrapped in a pancake and fried
Fondue
hot cheese or chocolate melted to the consistency of a sauce into which bread or fruits are dipped
Froschschenkel
hind legs of frogs used as food; resemble chicken and cooked as chicken
Schaschlik
cubes of meat marinated and cooked on a skewer usually with vegetables
Moussaka
casserole of eggplant and ground lamb with onion and tomatoes bound with white sauce and beaten eggs
Pizza
Italian open pie made of thin bread dough spread with a spiced mixture of e.g. tomato sauce and cheese
Haferbrei,
Porridge
soft food made by boiling oatmeal or other meal or legumes in water or milk until thick
Risotto
rice cooked with broth and sprinkled with grated cheese
Fond,
Sud
liquid in which meat and vegetables are simmered; used as a basis for e.g. soups or sauces
Gulasch
a rich meat stew highly seasoned with paprika
Frikassee
pieces of chicken or other meat stewed in gravy with e.g. carrots and onions and served with noodles or dumplings
Ragout
well-seasoned stew of meat and vegetables
Kartoffelsalat
any of various salads having chopped potatoes as the base
hartgekochtes Ei
an egg boiled gently until both the white and the yolk solidify
Cannelloni
tubular pasta filled with meat or cheese