149 Sentences With "main meal" | Random Sentence Generator

"One of the main differences that sets momos apart from other dumplings is that I've always eaten momos as a main meal, whereas you might just have a few gyoza before the main meal," Lobsang explains.

"This is an appetizer before the main meal," said one banker away from the trade.

We strolled back to the front garden for small bites and champagne before the main meal.

For the main meal, I ordered the waffle, which, at the time, I thought was the safest option.

"Colombians eat a big lunch; it's their main meal," he explained when asking what I thought of the food.

Kantar says this could be down to salad becoming less popular as a main meal (you're missing out btw, guys).

This is followed by a short service of 30 minutes, then lunch, the main meal of the day, at 10:30.

The main meal is served on those large colorful woven baskets as a shared platter, over a large round of injera.

While many Haitian families eat their main meal at midday, the Charles family takes theirs in the evening, usually around 7 p.m.

Ahead we've rounded up ten recipes that can be made as side dishes for dinner, midday snacks, or even the main meal attraction.

"I want to make it the main meal with products like this so that it becomes the center of the table," he said.

Adrián Villar Rojas has transformed the open-air space into a dystopian banquet hall where culture is the main meal, long-ago consumed.

Have the "blue plate special" for lunch "Lunch should be like that blue plate special ... the main meal of the day," Freuman said.

Well, let's go back to that 2015 video, which was a side dish to the main meal: a cover story for GQ's October issue.

McDonald's Happy Meal and Burger King's Kids' Meal include a main meal, side, drink and a toy, which is often linked to movie releases.

While many Haitian families eat their main meal at midday, members of the Charles family take theirs in the evening, usually around 7 p.m.

In the meantime, as the White House frets, Pruitt has become the main meal for political pundits and media that devour weakness in Washington.

Lamb is traditional for the main meal, but the holiday also calls for all kinds of snacks and sweets to feed guests and loved ones.

Mongiardino's intention had indeed been to invoke a Lombard trattoria from the early 1900s, a place intended for the daytime, when lunch was the main meal.

In terms of the main meal, the family feasted on the classics: turkey, ham, stuffing, mashed potatoes, mac and cheese, cranberry sauce, plus sweet potato casserole and crispy brussels sprouts.

Like the chorus at a Greek tragedy, they are looking upon me with a mixture of fear and pity that is made all the stronger as my main meal arrives.

With Portals, however, you could browse the various recipes on the main meal planning website — then, when you found a recipe you wanted to save, you could launch it in a Portal.

By the time everybody settles into their seats and their tequila, they don't want another appetizer, so we decide to forgo the Acceptance Avocado Toast and skip right to the main meal.

Researchers put 81 overweight women with Type 2 diabetes on the same weight-control diet, except that half drank diet beverages five times a week after their main meal at lunch, while the other half substituted plain water.

EAT A BIG LUNCH The Spanish and Portuguese count lunch as their main meal, Ms. Irurita said, and tourists will fare better moneywise to follow in their footsteps, because most restaurants in Spain and Portugal offer attractively priced set menus for lunch.

The second the guest count comes in, it's like a cannon goes off, or better yet, it's like when the chef has to fire the grill to get ready to cook the main meal at his restaurant … for at least a couple hundred guests.

When blue whales come across a large patch of krill, the tiny crustaceans that make up their main meal, they do side rolls, but when they go after the smaller krill patches closer to the surface, they do full barrel rolls, shooting straight up in the water.

As its name suggests, it does so by relying on drama and grandeur: Villar Rojas, known for his larger-than-life works — usually of carefully handled clay — has entirely transformed the open-air space into a dystopian banquet hall where culture is the main meal, long-ago consumed.

One tablet daily at the end of the main meal. In severe cases: two tablets daily in two doses.

The main meal on Sunday, whether at a restaurant or at home, is called "Sunday dinner", and for Christians is served after morning church services.

Funkaso, or Pinkaso, is a Hausa savoury fried dumpling. It is served either as an accompaniment to a main meal or as a snack with stews.

Traditionally the main meal of the day is lunch, eaten around noon. However, changing work routine has altered this in the recent decades; today, many Slovaks have their main meal in the evening. Lunch in Slovakia usually consists of soup and a main course. It is customary in Slovakia to bring a bottle of wine or other alcohol as a gift if you are invited to visit someone's home.

In many countries and regions lunch is the dinner or main meal. Prescribed lunchtimes allow workers to return to their homes to eat with their families. Consequently, where lunch is the customary main meal of the day, businesses close during lunchtime. Lunch also becomes dinner on special days, such as holidays or special events, including, for example, Christmas dinner and harvest dinners such as Thanksgiving; on these special days, dinner is usually served in early afternoon.

The side dishes of nam tok mu are vegetables such as cowpeas and lettuce.ต้ม ยำ ทำ แกง รสเด็ด Nam tok mu is usually eaten with sticky rice when it is a main meal.

The Senegalese generally eat three meals a day. The main meal is at about 1:00 PM. Senegalese eat from a communal platter or large bowl with the right hand, as is the Muslim custom.

They are often packed in paper bags for take-away consumption. Some shops or restaurants sell the item throughout the day as a dianxin or snack. It is rarely found as a dish in a main meal.

In Hungary, lunch is traditionally the main meal of the day, following a leves (soup). In Poland, the main meal of the day (called obiad) is traditionally eaten between 1:00pm and 5:00pm, and consists of a soup and a main dish. Most Poles equate the English word "lunch" with "obiad" because it is the second of the three main meals of the day; śniadanie (breakfast), obiad (lunch/dinner) and kolacja (dinner/supper). There is another meal eaten by some called drugie śniadanie, which means "second breakfast".

Tavče gravče and mastika are considered the national dish and drink of North Macedonia, respectively. Some other important dishes include Šopska salad, an appetiser and side dish that accompanies the main meal, ajvar, stuffed peppers, pastrmajlija and others.

Staples of the Serbian diet include bread, meat, fruits, vegetables, and dairy products. Traditionally, three meals are consumed per day. Breakfast generally consists of eggs, meat and bread. Lunch is considered the main meal, and is normally eaten in the afternoon.

In Germany, lunch was traditionally the main meal of the day. It is traditionally a substantial hot meal, sometimes with additional courses like soup and dessert. It is usually a savoury dish, consisting of protein (e.g., meat), starchy foods (e.g.

For a restaurant, however, peak seasons might coincide with main meal periods on a daily basis. Other seasonal factors include trading day trading day effects and holiday periods. : Irregular Fluctuations: Irregular fluctuations are unsystematic, short term fluctuations. Irregular effects are highly unpredictable. e.g.

In particular, it is still sometimes used for a meal at noon or in the early afternoon on special occasions, such as a Christmas dinner. In hot climates, people have always tended to eat the main meal in the evening, after the temperature has fallen.

Traditionally girls have been considered ready to marry when they can cook, and cooking is considered a main talent for housewives.Adapon, p. 75. The main meal of the day in Mexico is the "comida", meaning 'meal' in Spanish. This refers to dinner or supper.

Maque choux is usually served as an accompaniment; however, it can also act as a base for a main meal and use local ingredients such as bite-sized portions of chicken or crawfish. Shrimp is often added in the later stages of cooking as well.

The first dish was a pickled starter to stimulate the appetite,Ber. vi. 7 followed by the main meal, which ended with a dessert, called in Greek θάργημα. Afiḳomen is used in the same sense. Titbits (parperet) were eaten before and after the meal (Ber. vi. 6).

It is served as a side dish with the main meal and is also used as an appetizer. Gundruk is an important source of minerals, particularly during the off-season when the diet consists of mostly starchy tubers and maize, which tend to be low in minerals.

Unlike most countries, lunch is the main meal of the day in Yemen, not dinner. The largest amount of meat, poultry, and grains are consumed at lunch. Dishes common at lunch include: aseed, fahsa, fattah, haneeth, harees, jachnun, kabsa, komroh, mandi, Samak Mofa, shafut, Shawiyah, thareed, and Zurbiyan.

If there is an extended period between when guests arrive and when the meal is eaten, for example during a cocktail hour, these might serve the purpose of sustaining guests during the wait, in the same way that apéritifs are served as a drink before meals. It is also an unwritten rule that the dishes served as hors d'oeuvres do not give any clue to the main meal. They are served with the main meal menu in view either in hot, room temperature or cold forms; when served hot they are brought out after all the guests arrive so that everyone gets to taste the dishes. Hors d'oeuvres before a meal may be rotated by waiters or passed.

Apfelstrudel Breakfast is of the "continental" type, usually consisting of bread rolls with either jam or cold meats and cheese, accompanied by coffee, tea or juice. The midday meal was traditionally the main meal of the day, but in modern times as Austrians work longer hours further from home this is no longer the case. The main meal is now often taken in the evening. A mid-morning or mid-afternoon snack of a slice of bread topped with cheese or ham is referred to as a Jause; a more substantial version akin to a British "ploughman's lunch" is called a Brettljause after the wooden board on which it is traditionally served.

Cold dishes are usually served before the main meal. Besides salad and pickles as appetizers, they can range from jelly, beancurd, noodle salad, cooked meat and sausages, to jellyfish or cold soups. Chinese sausages vary from region to region. The most common sausage is made of pork and pork fat.

To make Moo Hong, strong stewpot is required with medium heat, and to be simmer for 2–3 hours. If it is too dry, try to increase the amount of hot water during the process. Moo Hong is usually served with rice or boiled rice and served as the main meal.

Peasants as well as nobles ate corn porridge in the morning. Lunch was the main meal of the day and consisted of manioc, bean stew or even a rich meat sauce for the nobles. Fish and seafood as well as game was eaten by both nobles and farmers. The agave provided liquor.

In Spain, the midday meal, "lunch" takes place between 1:00pm and 3:00pm and is effectively dinner, (the main meal of the day); in contrast, supper does not usually begin until between 8:30pm and 10:00pm. Being the main meal of the day everywhere, it usually consists of a three-course meal: the first course usually consists of an appetizer; the main course of a more elaborate dish, usually meat- or fish- based; the dessert of something sweet, often accompanied by a coffee or small amounts of spirits. Most places of work have a complete restaurant with a lunch break of a least an hour. Spanish schools have a complete restaurant as well, and students have a one-hour break.

Latvian cuisine typically consists of agricultural products, with meat featuring in most main meal dishes. Fish is commonly consumed due to Latvia's location on the Baltic Sea. Latvian cuisine has been influenced by the neighbouring countries. Common ingredients in Latvian recipes are found locally, such as potatoes, wheat, barley, cabbage, onions, eggs, and pork.

The non-scholastic types were assigned to physical labour of varying degrees. The main meal of the day took place around noon, often taken at a refectory table, and consisted of the most simple and bland foods i.e., poached fish, boiled oats. While they ate, scripture would be read from a pulpit above them.

Traditionally, a breakfast called ientaculumArtman, John:"Ancient Rome- Independent Learning Unit", page 26, Good Apple, 1991. was served at dawn. At mid-day to early afternoon, Romans ate cena, the main meal of the day, and at nightfall a light supper called vesperna.Artman, John::"Ancient Rome- Independent Learning Unit", page 26, Good Apple,1991.

Witchiepoo returns to Pufnstuf's town and shrinks all the inhabitants to put them in her castle dungeon as prisoners. Jimmy finds this out and decides to try to save them. Witchiepoo invites the Witches' Council for a convention and prepares Pufnstuf to be the main meal. Jimmy disguises himself as a witch to enter with the other witches.

It is usually eaten early in the afternoon. Lunch is often purveyed and consumed in pubs. Pub lunch dishes include fish and chips, ploughman's lunch and others. But on Sundays it is usually the main meal, and typically the largest and most formal meal of the week, to which family or other guests may be invited.

In Bosnia and Herzegovina, lunch is the main meal of the day. It is traditionally a substantial hot meal, sometimes with additional courses like soup and dessert. It is usually a savoury dish, consisting of protein (such as meat), starchy foods (such as potatoes), and a vegetable or salad. It is usually eaten around 2:00pm.

The generous offering of food to guests is one of the customs in Yemeni culture, and a guest not accepting the offering is considered as an insult. Meals are typically consumed while sitting on the floor or ground. Unlike the tradition in most Arab countries, lunch is the main meal of the day in Yemen, not dinner.

Although Omani cuisine varies within different regions of Oman, most dishes across the country have a staple of curry, cooked meat, rice, and vegetables. Soups are also common and are usually made from chicken, lamb, and vegetables (e.g., smoked eggplant). The main meal is usually eaten in the middle of the day, while dinner is lighter.

Members of the calochortus genus were known as "ipos" to the Shasta who relished them. Once the bulb was husked ipos roots were consumed raw or dried in sunlight and later stored. Shastan cuisine had many meals that included dried ipos. Guests were often given small servings of serviceberries and dried ipos while the main meal cooked.

The beverages at Thanksgiving can vary as much as the side dishes, often depending on who is present at the table and their tastes. Spirits or cocktails sometimes may be served before the main meal. On the dinner table, unfermented apple cider (still or sparkling) or wine are often served. Pitchers of sweet tea can often be found on Southern tables.

Contemporary Latvians usually eat three meals a day. Breakfast is normally light and usually consists of sandwiches or an omelette, with a drink, often milk. Lunch is eaten from noon to 3 p.m. and tends to be the main meal of the day; as such it can include a variety of foods, and sometimes also soup as an entrée and a dessert.

Darshan is a sanctum that is organized six times a day (everyday) as different prayers. Each Darshan has a special mood, emotion, clothes, music and food: :Mangala - to underline the auspiciousness of the beginning the day. :Shringar - Shrinathji is dressed, and a flower garland is placed around his neck. :Raajbhoog - the main meal of the day with different types of sweet.

Among seafood, the most popular fish is bombil or the Bombay duck. All non-vegetarian and vegetarian dishes are eaten with boiled rice, chapatis or with bhakris, made of jowar, bajra or rice flours. Special rice puris called vada and amboli, which is a pancake made of fermented rice, urad dal, and semolina, are also eaten as a part of the main meal.

The traditional wedding menu among Maharashtrian Hindu communities used to be a lacto-vegetarian fare with mainly multiple courses of rice dishes with different vegetables and dals. Some menus also included a course with puris. In some communities, the first course was plain rice and the second was dal with masala rice. The main meal typically ended with plain rice and mattha.

The Kuyavian variation, named bułki na parze / pampuchy z Kujaw, is a protected produce under geographical indications and traditional specialities in the European Union. Traditionally, the dish was served on the daily Kuyavian-Pomeranian home dinner table as a main meal or snack. Generally served with sauce, as a savoury dish, or sweet with sour cream and sugar or with fruit.

Gujarati cuisine is also distinctive in its wide variety of farsan — side dishes that complement the main meal and are served alongside it. Some farsan are eaten as snacks or light meals by themselves. Gujaratis will often refer to dal-bhat- rotli-saak as their everyday meal. For special occasions, this basic quartet is supplemented with additional shaak, sweet dishes, and farsan.

Further, the names of meals are often interchangeable by custom as well. Some serve dinner as the main meal at midday, with supper as the late afternoon/early evening meal; while others may call their midday meal lunch and their early evening meal supper or dinner. Except for "breakfast", these names can vary from region to region or even from family to family.

Latvian cuisine offers plenty of varieties of bread and milk products, which are an important part of the cuisine. Meat features in most main meal dishes, but fish also is commonly consumed, especially in the coastal areas next to Baltic Sea. Both are also smoked. A lot of common dishes in contemporary Latvia come directly from other countries, often as a result of their historical domination.

I contemplate the aim of > Buddhahood, accepting and consuming this food in order to accomplish it. The food is then offered to the Three Jewels before eating. Like breakfast, the meal is eaten until silence until a gong is rung halfway through, to reflect on the five contemplations and that day's teachings. Lunch is the main meal, as many monastics do not eat in the evening.

Hospitality was compulsory on all householders under Irish law and those entitled could sue on refusal. Much evidence for early Irish food exists in the law texts and poetry which were written down from the 7th and 8th century AD onwards. The arrival of Christianity also brought new influences from the Middle east and Roman culture. The main meal was eaten in the afternoon or evening.

The format is an informal interview program with Australian politicians over a meal prepared by both Crabb and her guest, normally in the guest's home. Crabb brings a dessert and the guest provides their choice of main meal. It is in the 30-minute format. On several occasions, there have been two guests, typically with one being a self-confessed non-cook who brings in a helper.

Upon arrival, BusinessFirst customers have access to shower facilities and arrival lounges at most airports. Continental offered a modified BusinessFirst service on flights from the United States mainland to Hawaii. All flights offered the same suite of EliteAccess ground services, along with a similar main meal service on board. Amenities such as pillows and headsets also were the same, but no amenity kits were offered.

Kachumbari is used as a salad side dish for a main meal. In Kenya, it is used as a condiment served with pilau (pilaf), mukimo, or a meal of nyama choma (roasted meat) and ugali. In Tanzania, it is eaten with rice pilau or biryani. In Malawi, it is usually eaten on its own like any other salad dish, while in Uganda it is normally eaten with nyama choma.

In Sri Lanka, there is a variant of roti called pol roti (coconut roti), made of wheat flour, and/or kurakkan flour, and scraped coconut. Sometimes, chopped green chilis and onion are added to the mixture before cooking. These are usually thicker and harder than other roti types. They are usually eaten with curries, or some types of sambol or lunu miris and considered a main meal rather than a supplement.

A batch of onion rolls made with the recipe in The World-Famous Ratner's Meatless Cookbook. Brunch was the main meal at the dairy restaurant, and up to 1,200 people were served daily at the peak of its popularity. Noted menu items included cheese blintzes, potato pancakes (latkes), hot onion rolls, and split-pea soup. Other key items were gefilte fish, poached salmon- in-aspic, kasha varnishkes, and vegetable borsht.

For the first time in ten years, Harvester Restaurants spent nearly £20,000 on advertising on both television in the United Kingdom, and radio stations in July 2010. The advertising campaign was part of a general shift within Mitchells & Butlers plc, to focus on businesses that were food led. As part of the marketing campaign, they also run "free ice cream vouchers when you order main meal" campaigns periodically.

Originated from Medan city of North Sumatra, this lumpia version is more akin to popiah of neighboring Malaysia and Singapore, thus in Medan lumpia is more commonly called as popiah. Medan popiah or lumpia is a large fresh unfried spring roll, consumed not as snack, but as main meal. This was because Medan lumpias are made in large sizes with rich fillings, including bamboo shoots, scrambled eggs, peanuts, shrimp, crabs, etc.

Each person was supplied with a cup of mixed wine, which was filled again when required, although drunkenness was not tolerated. Following a main meal of black soup ( melas zōmos), an ἐπάϊκλον (epaiklon, or after-meal) was served, which consisted of game, fruit, poultry and other delicacies. Alcman (Frag. 31) tells, "at the banquets and drinking entertainments of the men it was fit for the guests to sing the paean".

Prisoners ate meals in their cells, from the early years of the prison through to its closure in 1991. Bread from the prison bakehouse was included in every meal in the convict era. It was served with black tea for breakfast, and with either tea or cocoa in the evening. The main meal, called dinner, was in the middle of the day, and also featured soup, meat, and vegetables.

Traditional slametan meal in Java during colonial period. Indonesians might consumes snacks or varieties of small dishes throughout the day. However, if separate scheduled larger meal is observed, they usually consists of sarapan or makan pagi (breakfast), makan siang (lunch) is often the main meal of the day, followed by makan malam (dinner). Mealtime is typically a casual and solitary affair, and might be observed differently across region.

He wrote a detailed report in which he noted that the children looked well nourished and healthy. He inspected the main meal of the day, which consisted of soup, milk, mincemeat, vegetables, custard and tinned pears, and he found that the amounts served were ample and well cooked. Food was of poor quality and there was little of it. Occasional attempts to remedy this did little to help.

Puffin is considered a local delicacy that is often prepared through broiling. Breakfast usually consists of pancakes, cereal, fruit, and coffee, while lunch may take the form of a smörgåsbord. The main meal of the day for most Icelanders is dinner, which usually involves fish or lamb as the main course. Seafood is central to most Icelandic cooking, particularly cod and haddock but also salmon, herring, and halibut.

Canada provides each soldier with a complete pre-cooked meal known as the IMP (Individual Meal Pack), packaged inside a heavy-duty folding paper bag. There are 5 breakfast menus, 6 lunch menus, and 6 supper menus. Canadian rations provide generous portions and contain a large number of commercially available items. Like the US ration, the main meal is precooked and ready-to-eat, packed in heavy-duty plastic-foil retort pouches boxed with cardboard.

24-hour Multi-Climate Ration Pack for British troops in Iraq and Afghanistan in 2009 The UK provides the Operational Ration Pack, General Purpose. Packed inside a small cardboard box, each ration has enough retort-pouched and canned foods to feed one soldier for 24 hours. Seven menus (plus vegetarian and religious variants) provide two precooked meals (Breakfast and Main Meal) plus a midday snack. Example (Menu A) Breakfast: Hamburger and beans, Instant Porridge.

Cassava has been cultivated by the Macushis and Wapishiana for centuries. They produce their staple food by processing the cassava into end products of Cassava bread, farine, casreep and tapioca. This is their main meal, with fish or meat. The women's group of Wowetta has started to process cassava into large quantities that is supplied to the Ministry of Amerindian Affairs as part of its relief program to help the problem of flood affected villages.

Lalab of cucumber, lettuce and lemon basil, with fried eggplant, cabbage, tofu and sambal, as part of ayam goreng meal. In Indonesian cuisine, lalab often served as garnishing or as vegetable accompaniment to the main meal of fish or chicken; such as ayam goreng (fried chicken) or pecel lele (fried catfish). Lalab is rich in vitamins, minerals and fiber. Daily consumption of fresh vegetables is good for reducing cholesterol levels and improving digestive health.

At sunset, families break the fast with the iftar, traditionally opening the meal by eating dates to commemorate Muhammad's practice of breaking the fast with three dates. They then adjourn for Maghrib, the fourth of the five required daily prayers, after which the main meal is served. Social gatherings, many times in buffet style, are frequent at iftar. Traditional dishes are often highlighted, including traditional desserts, particularly those made only during Ramadan.

The term "Tea" is often used among the English working classes—particularly those of the North of England—as signifying the main meal of the evening; this use of the word is also common in Australia. Other than the name, the meal is not different from those eaten as dinner or supper. More generally, a high tea was and is often the last meal of the day for young children, before an early bedtime.

Dessert salads are dishes made with jellos (jellies), whipped toppings, fruits, vegetables, mayonnaise, and various other ingredients. These salads are served at some buffet and cafeterias, and are also served at potlucks and parties. They can be prepared ahead of time and are transportable. They include sweet ingredients, but are not always served as desserts, and are sometimes considered more generally in the salad grouping and served with the main meal rather than as a dessert.

Avial (, pronounced ) is a dish which originated from Kerala, although it is equally popular in South Canara region of Karnataka and Tamil Nadu. It is a thick mixture of 13 vegetables commonly found in the western ghats and coconut, seasoned with coconut oil and curry leaves. Avial is considered an essential part of the Main meal (Oonu in Malayalam Central Travancore has a slightly different variety of avial with its thin gravy whereas the classical avial is thick.

Bohras usually cover their heads during the meal. The tradition of hand-washing before and after the meal is also followed and where one is a host to guests the common etiquette is for the host to clean their guests' hands using a metal chilamchi lota (basin and jug). At community feasts, Bohras first eat (sweet dish), followed by (savoury dish), and then the main meal. As at the beginning, Bohras end the meal with a pinch of salt.

Accessed November 11, 2009.Etymology of "dine" from Online Dictionary. Accessed November 11, 2009. The Romanian word dejun and the French déjeuner retain this etymology and to some extent the meaning (whereas the Spanish word desayuno and Portuguese desjejum are related but are exclusively used for breakfast). Eventually, the term shifted to referring to the heavy main meal of the day, even if it had been preceded by a breakfast meal (or even both breakfast and lunch).

The fish caught for the day's event were bass, sheephead, hogfish and varieties of panfish. The main meal for the day's social event was served sometime after 1 in the afternoon. At that time the President of the social club would raise a flag that signaled the fishing boats to come in. When the boats arrived they would survey the fish caught, discuss the variety, and give a description of the catch to the gathered crowd.

There are similar variants to injera in other East African countries like Djibouti, Somalia and Sudan. Canjeero, canjeelo or laxox, the Somali and the Djiboutian version of injera, is a staple of Somali and Djiboutian cuisine. The variant eaten in South Sudan, Sudan and Chad is known as kisra. In Somalia, at breakfast (referred to as qurac), the main meal of the day, injera (known as canjeero) might also be eaten with a stew (maraq) or soup.

Public schools often have a cafeteria where children can buy lunch or eat a packed lunch. Boarding schools and private schools, including universities, often have a cafeteria where lunch is served. In Mexico, lunch (almuerzo) is usually the main meal of the day and normally takes place between 2:00pm and 4:00pm. It usually includes three or four courses: the first is an entrée of rice, noodles or pasta, but also may include a soup or salad.

Solo, Central Java, with papaya juice and Java black coffee. Nasi goreng is a popular dish in Indonesian restaurants and Asian fusion restaurants. It is often served for breakfast in Indonesian hotels. In Indonesian restaurants, the dish is often served as a main meal accompanied by additional items such as a fried egg, ayam goreng (fried chicken), satay, vegetables, seafoods such as fried shrimp or fish, and kerupuk (meaning crackers, also called "prawn crackers" and many other names).

In western and central Indonesia, the main meal is usually cooked in the late morning, and consumed around midday. In many families there is no set meal time when all members are expected to attend. For this reason, most of the dishes are made so that they can remain edible even if left on the table at room temperature for many hours. The same dishes are then re-heated for the final meal in the evening.

In Ancient Roman culture, cena was the main meal of the day. In earlier times, it was held midday, but later began to be held in evenings. It was a focal point of social life, along with the public baths, the frequenting of which often preceded the meal. Seating during dinner was in the triclinium, three couches for reclining arranged as three sides of a square, with a small table for food in the middle of all these.

In Mexican Spanish, the fast foods prepared on the streets and in market stalls are called antojitos (literally "little cravings") because they are typically foods not eaten at a formal meal, especially not the main meal of the day, comida, which is served in the mid-afternoon. However, there are exceptions. Street foods are easiest to find in the early morning and then the evening and late into the night. They are less available, especially outside of Mexico City, in the mid-afternoon.

The masks are handmade and include a beard. It is said that the hair for the beards used to be real human hair, often donated by female family members. All soldier participants spend the four days in mock battles representing the Mexican side or the invading French army. When not fighting, they visit graves of former battalion members in the morning, hold a mass parade at midday and petition homes and businesses for their main meal in the mid afternoon.

Roden, pg. 125 The schnitzel was brought to Israel by Jews from Central Europe, but before and during the early years of the State of Israel veal was unobtainable and chicken or turkey was an inexpensive and tasty substitute. Furthermore, a Wiener schnitzel is cooked in both butter and oil, but in Israel only oil is used, because of kashrut. Today, most cooks buy schnitzel already breaded and serve it with hummus, tahina, and other salads for a quick main meal.

Meals have become ingrained in each society as being natural and logical. What one society eats may seem extraordinary to another. The same is true of what was eaten long ago in history as food tastes, menu items and meal periods have changed greatly over time. During the Middle Ages the main meal of the day, then called dinner, for almost everyone took place late in the morning after several hours of work, when there was no need for artificial lighting.

The accessories such as snacks are consumable and can be carried individually. There are five menu choices, and each Combat Ration Five Man weighs around 10 kg (22 lb). Patrol Ration One Man is a complete 24-hour ration pack that contains freeze dried main meals, meaning that the total weight of each pack is reduced, however a correspondingly higher quantity of water must be carried in order to reconstitute the main meal. Otherwise, it is similar to the Combat Ration One Man.

Krupuks in air-tight tin cans. Traditional crackers are called krupuk, made from bits of shrimp, fish, vegetables or nuts, which are usually consumed as a crunchy snack or to accompany main meals. These crispy snacks sometimes are added upon the main meal to provide crunchy texture; several Indonesian dishes such as gado-gado, karedok, ketoprak, lontong sayur, nasi uduk, asinan and bubur ayam are known to require specific type of krupuk as toppings. There are wide variations of krupuk available across Indonesia.

A tea sandwich (also referred to as finger sandwich) is a small prepared sandwich meant to be eaten at afternoon teatime to stave off hunger until the main meal. The tea sandwich may take a number of different forms, but should be easy to handle, and should be capable of being eaten in two or three bites. It may be a long, narrow sandwich, a triangular half-sandwich, or a small biscuit. It may also be cut into other decorative shapes with a cookie cutter.

To prepare it a large piece is fried in a pan without any additional fat, until a firm crust forms on the underside, occasionally it is stirred and fried again. A sort of porridge or puree (Brei) results, hence its other name of Wurstebrei (sausage puree). Stippgrütze is served hot out of the pan and usually consumed at dinner (evening meal) together with or on top of coarse rye bread. For a main meal around midday salt or roast potatoes are usually served with it.

Usban (or osban) (, ) is a traditional kind of sausage in Tunisia, Algeria, and Libya, stuffed with a mixture of rice, herbs, lamb, chopped liver and heart. This dish is usually served alongside the main meal of rice or couscous, often on special occasions. Several varieties of usban exist, and the herbs and spices used can vary but typically include cayenne pepper, black pepper, turmeric and cinnamon, as well as dried mint, parsley and dill. This is added to spring onion, tomato, vegetable oil and rice.

Soups may be eaten before the main course, but traditionally form the main meal and most often are made of meat or chicken stock mixed with a variety of vegetables. Soups are also blended with sour cream, milk and yogurt. Pea soup is also quite popular. A unique form of Estonian soup is ("bread soup"), which is a type of sweet soup that is made of black bread and apples, normally served with sour cream or whipped cream, often seasoned with cinnamon and sugar.

In Portugal, lunch (almoço in Portuguese) consists of a full hot meal, similar to dinner, normally with soup, meat or fish course, and dessert. It is served between noon and 2:00pm. It is the main meal of the day throughout the country. The Portuguese word lanches derives from the English word "lunch", but it refers to a lighter meal or snack taken during the afternoon (around 5pm) due to the fact that, traditionally, Portuguese dinner is served at a later hour than in English-speaking countries.

In Sri Lanka, it is cooked as a curry using coconut milk and spices (which becomes a side dish) or boiled. Boiled breadfruit is a famous main meal. It is often consumed with scraped coconut or coconut sambol, made of scraped coconut, red chili powder and salt mixed with a dash of lime juice. A traditional sweet snack made of finely sliced, sun-dried breadfruit chips deep-fried in coconut oil and dipped in heated treacle or sugar syrup is known as rata del petti.

Chicken parmigiana with chips and salad, a common serving in Australia Chicken parmigiana was known in Australia by the 1950s. It was offered in restaurants in Adelaide as early as 1953. It is regularly served as a main meal throughout Australia, where it is considered a staple of pub food. In a 2019 interview that was broadcast on ABC Radio Hobart, food historian Jan O'Connell believes that chicken parmigiana did not become a pub staple until the 1980s; before that time it was primarily served in restaurants.

The main meal will commonly consist of roast lamb, or seafood, such as cod or shellfish. For dessert, there is quite a spread of delicacies, among them are turrón, a dessert made of honey, egg and almonds that is Arabic in origin. Special dishes and desserts include Mariscos y Pescado (shellfish and fish), marzipan, Pavo Trufado de Navidad (turkey with truffles), and polvorones (shortbread made of almonds, flour and sugar). Even though there is still the traditional Misa del Gallo at midnight, few Spaniards continue to follow the old custom of attending.

Traditionally, the main meal of the day has been lunch (Mittagessen), eaten around noon. Dinner (Abendessen or Abendbrot) was always a smaller meal, often consisting only of a variety of breads, meat or sausages, cheese and some kind of vegetables, similar to breakfast, or possibly sandwiches. Smaller meals added during the day bear names such as Vesper (in the south), Brotzeit (bread time, also in the south), Kaffee und Kuchen (, literally for "coffee and cake"), or Kaffeetrinken. It is a very German custom and comparable with the English Five-o'clock-Tea.

Despite being called Dinner, the restaurant is also open for lunch as the meaning of the name is intended to be the main meal of the day, regardless of the time at which it is eaten. The interior of the restaurant was designed by Adam Tihany, and features full length windows allowing diners to see straight into the kitchen. It features a pulley system based on a 16th- century design used for the British Royal Court. The brand identity items such as the logo and the menus were designed by design agency Seymourpowell.

Though 85% of mini-mart items are categorized as extremely unhealthy, 80% of these meals are considered a truck driver's main meal of the day. Also, most of the foods carried by drivers in their trucks, whether or not stored in a refrigerator, are purchased from truck stops. Research suggests that drivers value quality and taste much more than nutrition when selecting food. Another issue is the pattern of extensive and irregular snacking while on the road and consumption of one large meal at the end of day.

Colombia issues the Ración de Campaña, a very dark olive green (almost black) plastic bag weighing between 1092 and 1205 grams and providing . Inside are the MRE-like retort pouch main courses and supplements needed by 1 soldier for 1 day. The individual meals, which cater to South American tastes, consist of a breakfast, a lunch, and a main meal (Tamal, envueltos, lentils with chorizo, arvejas con carne, garbanzo beans a la madrileña, arroz atollado, ajiaco con pollo, and sudado con papas y carne). The ration also includes bread products, beverage mixes, candy and accessories.

Lithuanian field rations are based on the US Army's MRE – they come in 10 menus packed in a dark green plastic bag, and besides the main meal in a retort pouch they also include two small dark chocolate bars, honey or jam, four hard-tack biscuits, a handful of almonds or hazelnuts, instant drink mix, tea or coffee, sugar, an antiseptic wipe, matches, solid fuel tablets, a flat disposable stove, a flameless heater (similar to the US one) and a cable-tie used to seal waste packaging back into the outer bag after use.

The practice of becoming a 'biblical' monk, is discussed in a full tractate of the Mishna and Talmud. The Talmud tells of a family 'the sons of Reichab' who never drank wine, although it is not clear if this is considered good or bad. The biblical command to sanctify the Sabbath day and other holidays has been interpreted as having three ceremonial meals which include drinking of wine, the Kiddush.The Kiddush is recited today only in the opening meal on Friday night and the main meal during the day.

A more precise definition is "any plant part consumed for food that is not a fruit or seed, but including mature fruits that are eaten as part of a main meal". Falling outside these definitions are edible fungi (such as edible mushrooms) and edible seaweed which, although not parts of plants, are often treated as vegetables. In the latter-mentioned definition of "vegetable", which is used in everyday language, the words "fruit" and "vegetable" are mutually exclusive. "Fruit" has a precise botanical meaning, being a part that developed from the ovary of a flowering plant.

The afikoman is prepared during the fourth part of the Seder, Yachatz. During this ritual, the leader of the Seder takes the middle piece of matzo out from the stack of three whole matzot on the Seder table. He breaks the matzo in two, returning the smaller piece to the stack and putting aside the larger piece to be eaten later during Tzafun ("Hidden", the twelfth part of the Seder, which immediately follows the main meal). This is the afikoman, which is wrapped in a napkin before being hidden.

Supper was originally a secondary lighter evening meal. The main meal of the day, called dinner, used to be served closer to what is known as lunchtime, around the middle of the day, but crept later over the centuries, mostly over the course of the 19th century. When dinner was still at the early time, eating a lighter supper in the evening was very common; it was not always the last meal of the day, as there might be a tea later. Reflecting the typical custom of 17th century elites, Louis XIV dined at noon, with a supper at 10pm.

Trabzon is famous throughout Turkey for its anchovies called hamsi, which are the main meal in many restaurants in the city. Major exports from Trabzon include hazelnuts and tea. The city still has a sizable community of Greek-speaking Muslims, most of whom are originally from the vicinities of Tonya, Sürmene and Çaykara. However, the variety of the Pontic Greek language - known as "Romeika" in the local vernacular, Pontiaka in Greek, and Rumca in Turkish - is spoken mostly by the older generations.Özhan Öztürk: Pontus: Antik Çağ’dan Günümüze Karadeniz’in Etnik ve Siyasi Tarihi, Genesis Yayınları, Ankara, 2011, pp.

A description in the Book of Ruth provides an example of this kind of meal: the harvest workers eat bread, dipped in vinegar, and parched or roasted grain (). Agricultural workers, who comprised the largest part of the population, also ate a light meal in the early morning before leaving for their work in the fields (). The second meal was the main meal of the day and was eaten in the evening. In addition to bread, it typically included soup or a stew of vegetables or legumes, served in a common pot into which everyone dipped their bread.

On a typical transatlantic 707 charter, there were individually printed menus. The inflight service began with tartan-clad cabin staff serving each passenger free cocktails from the drinks trolley at each seat row as soon as the seat belt signs were turned off. This was followed by the main meal, starting with a separately served hors d'œuvre before serving a main course of fillet of beef, Tournedos, lamb or a chicken dish, accompanied by a selection of complimentary wines. Thereafter, a dessert course was served, followed by a choice from a cheese tray and a basket of fresh fruit.

The tree (abieiro) bears fruit on July and December. Açaí (served in the bowl): the fruit is always present in meals of families from Pará; and it represents part of the local economy. It can be served with tapioca or manioc flour. Açaí is often the main meal at lunch – eaten with fish, shrimp or dry meat of ox (called charque) fried. There are two kinds of açaí: the best known, the purple one; and another with a color pulp light cream, the “white açaí”. The tree, açaizeiro, also produces the açaí palm heart (palmito), taken on the basis of its “crown”.

Festivities are daytime, beginning in the morning, with a break for a main meal in the mid afternoon and then continuing until nightfall. There are pre Hispanic elements to this carnival, including the mock battles which have been compared to the “flower wars” of the Aztecs. Carnival coincides with the time that the pre Hispanic inhabitants of Huejotzingo petitioned the gods for fertility of the lands and for abundant rainfall. The carnival is led by a “General en Jefe de las Fuerzas o Ejercicios Carnavalesco” who is in charge of leading all four days of festivities.

A small crêperie Crêperie in Germany A crêperie may be a takeaway restaurant or stall, serving crêpes as a form of fast food or street food, or may be a more formal sit-down restaurant or café. Crêperies are typical in France, especially in Brittany; however, crêperies can be found throughout France and in many other countries. Because a crêpe may be served as either a main meal or a dessert, crêperies may be quite diverse in their selection and may offer other baked goods such as baguettes. They may also serve coffee, tea, buttermilk, and cider (a popular drink to accompany crêpes).

Dipping a vegetable prior to the main meal is not usually done at other occasions, and thus arouses the curiosity of the children.Shulchan Aruch HaRav, Orach Chayim 273:14 There is a second ceremonial dipping later in the Seder, when maror is dipped into the charoset. Hence one of the Four Questions, traditionally sung by the youngest at the Seder table, asks why "on all other nights we do not dip vegetables even once, on this night, we dip twice." Some have explained the dipping of the Karpas to symbolize Joseph's tunic being dipped into blood by his brothers.

Fish and brewis (pronounced "brews") is a traditional Newfoundland meal consisting of cod and hard bread or hard tack. With the abundance of cod around the coasts of Newfoundland and Labrador it became synonymous with many Newfoundland households as a delicacy to be served as a main meal. The recipe may vary from community to community or even household to household, but the primary ingredients are always the same. The typical recipe calls for salt fish that is soaked in water overnight to reduce the salt content of the fish, and the hard bread is also soaked in water overnight.

Coriander seeds are one of the spices popularly added to pickled vegetables in Europe. In Hungary the main meal (lunch) usually includes some kind of pickles (savanyúság), but pickles are also commonly consumed at other times of the day. The most commonly consumed pickles are sauerkraut (savanyú káposzta), pickled cucumbers and peppers, and csalamádé, but tomatoes, carrots, beetroot, baby corn, onions, garlic, certain squashes and melons, and a few fruits like plums and apples are used to make pickles too. Stuffed pickles are specialties usually made of peppers or melons pickled after being stuffed with a cabbage filling.

At family gatherings or for special occasions, it is very common to prepare arroz con pollo, which is rice with chicken mixed with vegetables and mild spices, and of course Salsa Lizano. Bocas, or boquitas, are Costa Rican-style appetizers, usually consisting of a small snack item or portion of a dish typically served at a main meal. These are available at most bars, taverns, and at large gatherings and parties. Patacones are a typical boquita, along with gallos, or small Tico-style tacos consisting of beef, chicken, or arracache (a starchy vegetable) inside a warm corn tortilla.

Breakfast usually includes a variety of white cheeses, olives, pickled vegetables, and freshly baked breads served with various fruit spreads, butter, or honey. Most opt for tea or fruit juice as a drink with breakfast. Lunch is the main meal for most Jordanian families, and can take place anywhere from 2 pm until 8 pm. It typically includes a main dish containing meat, as well as rice or bread, as well as a wide variety of salads and dips. Some common salads are tabbouleh and salatah ‘arabiyah (chopped tomatoes, cucumber, and onions, drizzled with olive oil and lemon juice).

The same dish based comprising 2 key ingredients of maize and beans other available legumes and even ground nuts is known by other names and as a traditional dish from at least as far north of Africa as Ethiopia right down to South Africa. Kande, Pure, Ngate are some of the names it goes by in different parts of Tanzania for example. The dish has quite a much bigger footprint than just Kenya and the Gikuyu tribe. Part of the popularity of this dish arises because it has been the main meal served to students since the 1920s.

Bread (Brot) is a significant part of German cuisine, with the largest bread diversity in the world. Around 200 types of breads and 1,200 different types of pastries and rolls are produced in about 17,000 bakeries and another 10,000 in-shop bakeries. Roggenmischbrot Bread is served usually for breakfast (often replaced by bread rolls) and in the evening as (open) sandwiches, but rarely as a side dish for the main meal (popular, for example, with Eintopf or soup). The importance of bread in German cuisine is also illustrated by words such as Abendbrot (meaning supper, literally evening bread) and Brotzeit (snack, literally bread time).

The entry for each date in the Martyrology is to be read on the previous day.Praenotanda, 35 Reading in choir is recommended, but the reading may also be done otherwise:Praenotanda, 36 in seminaries and similar institutes, it has been traditional to read it after the main meal of the day. Prior to the Second Vatican Council, and where the 1962 liturgical books are used as authorised by Summorum Pontificum, the Martyrology is read at the canonical Hour of Prime. If the Martyrology is read in the post-Vatican II form, this is usually done after the concluding prayer of Lauds, the Hour that preceded Prime.

Apé Lamā Lōkaya:1950, Chapter 31 (Vijitha Yapa Publications) In India, fritters of breadfruit, called jeev kadge phodi in Konkani or kadachakka varuthath in Malayalam are a local delicacy in coastal Karnataka and Kerala. In Seychelles, it was traditionally eaten as a substitute for rice, as an accompaniment to the mains. It would either be consumed boiled (friyapen bwi) or grilled (friyapen griye), where it would be put whole in the wood fire used for cooking the main meal and then taken out when ready. It is also eaten as a dessert, called ladob friyapen, where it is boiled in coconut milk, sugar, vanilla, cinnamon and a pinch of salt.

The distinction between dinner and supper was common in United States farming communities into the twentieth century, especially in the Mid-West and the American South, though today, most Americans consider the two synonyms and strongly prefer the term dinner for the evening meal. During World War II, rations in the U.S. military were still divided into breakfast, dinner, and supper, using the traditional designations for meals. In most parts of the United States and Canada today, "supper" and "dinner" are considered synonyms (although supper is a more antiquated term). In Saskatchewan, and much of Atlantic Canada, "supper" means the main meal of the day, usually served in the late afternoon, while "dinner" is served around noon.

One of the rabbis in the program made a collection every morning in the synagogue and gave the proceeds to the housemother so she could buy that day's main meal. In years to come, the directors would arrange for used clothing to be sent from America. The operation of the orphanage was also difficult on Rosenfeld's wife, who had also lost her family in the Holocaust and was left alone for long periods to care for their children while her husband was away fund- raising overseas. At one point she and her husband consulted the Belzer Rebbe, Rabbi Aharon Rokeach, who blessed Rosenfeld's wife that she would be able to manage and would merit to raise good Jewish children.

Another popular dish is baksh which consists of rice, beef and liver cut into small cubes, with cilantro, which adds a shade of green to the rice once it's been cooked. Most Bukharan Jewish communities still produce their traditional breads including non (lepyoshka in Russian), a circular bread with a flat center that has multiple pattern of designs, topped with black and regular sesame seeds, and the other, called non toki, bears the dry and crusty features of traditional Jewish matzah, but with a distinctly wheatier taste. After Sabbath synagogue service, Bukharin Jews often eat steamed eggs and sweet potatoes followed by a dish of fish such as carp. Next comes the main meal called oshesvo.

According to Canon Law, Roman Catholics are required to abstain from meat (defined as all animal flesh and organs, excluding water animals) on Ash Wednesday and all Fridays of Lent including Good Friday. Ash Wednesday and Good Friday are also fast days for Catholics ages 18 to 60, in which one main meal and two half-meals are eaten, with no snacking. Canon Law also obliges Catholics to abstain from meat on the Fridays of the year outside of Lent (excluding certain holy days) unless, with the permission of the local conference of bishops, another penitential act is substituted. Exceptions are allowed for health and necessity like manual labor and not causing offense when being a guest.

Dinner usually refers to a significant and important meal of the day, which can be the noon or the evening meal. However, the term dinner can have many different meanings depending on the culture; it may mean a meal of any size eaten at any time of the day. Historically, it referred to the first large meal of the day, eaten around noon, and is still sometimes used for a noon- time meal, particularly if it is a large or main meal. For example, Sunday dinner is the name used for a large meal served after the family returned home from the morning's church services, and often based on meat that roasted while the family was out.

In 2015 IMPs include a variety of items, such as pulled pork, poutine and beef jerky (above) Contents of the combat rations are subject to a three-year research and development cycle, where new meals are added, and some replaced. Every second year, new meals are field tested by three groups of 60 people drawn from each of the three Canadian Army brigades. In all, there are 21 meals available - seven breakfasts and 14 meals suitable as noon or evening meals. In addition to the main meal, each IMP contains assorted basics such as powdered coffee, protein and sports drink mixes, energy bars, trail mix, peanut butter, cereal, condiments, candy, chocolate, gum, a plastic spoon, a wet towelette and matches.

In the latest type I combat rations, cans have been replaced by retort pouches. The newer, lighter Type II ration was originally intended to replace the Type I and consists of pre-cooked, ready-to-eat items in plastic-foil laminate retort pouches, packed in turn inside a drab green polyethylene meal bag. Each meal consists of two 200 g pouches of rice (white rice, rice with red beans, mixed rice with meat and vegetables, fried rice, curried rice pilaf, rice with green peas, or rice with wild herbs) plus 2–3 supplementary pouches. Main meal pouches contain: hamburger patties, frankfurters, beef curry, grilled chicken, Chinese meatballs, Sweet and Sour pork, grilled salmon, Yakitori chicken, mackerel in ginger sauce, chicken and vegetables, and tuna.

He made several recommendations, some of which being: walking or running after eating, wrestling, avoiding drinks outside of meals, dry foods for obese people, never missing a breakfast and eat only just one main meal a day, bathing in only lukewarm water, avoiding sex, and the more dangerous "induction of vomiting", which he considered particularly beneficial. Nowadays, these advices seem mixed, some sensible, others inadvisable or even dangerous, but they made sense at the time given the contemporary knowledge and practices. For example, induced vomiting was quite popular, almost an art form. The importance of foods was further established by one of his followers, who became extremely influential, the Greek physician Galen (130-200 BC), with his work On the Power of Foods, where he claimed that good doctors should also be good cooks, and provided several recipes.

Japanese combat ration (Type I) The Japan Self- Defense Forces utilize two types of combat rations, Type I combat ration (戦闘糧食 I型) and Type II combat ration (戦闘糧食 II型). The older Type I ration consists almost entirely of canned foods weighing a total of 780 g per meal; a normal three-day ration has up to 36 cans weighing more than 7 kilograms. Eight menus are available, based around a 400 g can of rice and 2–3 smaller supplemental cans. Typical contents include: rice (white rice, sekihan (rice with red beans), mixed rice with vegetables, or rice with mushrooms), a main meal can (chicken and vegetables, beef with vegetables, fish and vegetables, or hamburger patties), pickled vegetables (Takuan(yellow radish) or red cabbage) and sometimes a supplemental can (tuna in soy or beef in soy).

All ration packs also contain Oatmeal Block, Fruit Biscuits, Biscuits Brown (a more compact alternative to bread), a sachet of instant soup and jam or yeast extract (a Marmite like spread) for a lunchtime snack, and chocolate (in the form of a specially made Yorkie bar which is flatter than civilian bars, or, more recently, a simple unbranded bar of milk chocolate), though this has been phased out with the introduction of the more recent multi-climate ration packs, and boiled sweets (hard candy) for snacking whilst on patrol, or in free time. Main Meal: Instant soup, Chicken with Mushroom and Pasta, Treacle Pudding. Each pack also contains instant coffee, tea bags, creamer, sugar, hot cocoa mix, beef/vegetable stock powder, lemon/orange powder or Lucozade electrolyte powder, matches, packet of tissues, chewing-gum, a small bottle of Tabasco sauce, and water purifying tablets. They sometimes also contain chicken and herb pâté.