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Hors D'Oeuvre (Fr)   Hot or cold dish served as a first course; also used for canapés and other finger food for cocktail parties

Hacher Haggis Haricots Verts Haricots Hasenpfeffer Head Cheese Helvella Hollandaise Holsteiner Cervelat Hominy Grits Hors d oeuvre Huile Hungarian Kolbase Huttres

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