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Cookbook:1-2-3-4 Cake

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1-2-3-4 cake slice with chocolate sour cream icing.JPG
Category Cake recipes
Servings 8-10
Time prep: 20 minutes
baking: 60 minutes
Difficulty Easy

Cookbook | Ingredients | Recipes | United States | Cake

A traditional American recipe for a 1-2-3-4 cake, a simple form of yellow cake.


Procedure (brief)

  1. Preheat oven to 175 °C (350 °F)
  2. Cream the butter and sugar together until fluffy.
  3. Beat in the eggs.
  4. Gradually sift in the dry ingredients, alternating with small additions of the milk.
  5. Transfer to a greased and floured baking pan.
  6. Bake at 175 °C (350 °F), until a skewer inserted shows no moist crumbs.

Procedure (detailed)


You will need these things:


Other images


Cookbook:Aam panna

Cookbook | Ingredients | Recipes | Cuisine of India

Aam panna is a green mango drink widely consumed in northern India during summer months. Apart from being delicious and refreshing, aam panna is believed to have several health benefits.

The recipe calls for green mangoes, sugar, rock salt, roasted cumin seeds and mint leaves. The quantities can (and should) be varied to suit individual taste preferences. This recipe yields a concentrate which can be stored for around 2 weeks in the refrigerator.


  • 4 medium-sized green mangoes
  • ½ cup (120 mL) sugar
  • 2 level tablespoons (30 mL) rock salt
  • 1 level teaspoon (5 mL) roasted cumin seeds
  • 1 roasted chili
  • A handful of fresh mint leaves


  1. Cut mangoes into 3 slices each - two from either side of the seed and one with the seed in it.
  2. Pressure cook mangoes with one small cup of water. Turn off heat as soon as the pressure cooker whistles once.
  3. Open cooker after 5-7 minutes and leave to cool.
  4. Alternatively roast the whole mangoes over an open flame, till the skin gets chared and the flesh is soft. The charred skin will peel off easily and you can squeeze out the pulp with your hands. This gives a nice smoky flavour to the dish.
  5. Grind sugar and roasted cumin seeds using a food processor. (If using chilli, grind that too.)
  6. Mince mint leaves in a food processor.
  7. When cool, squeeze pulp of mangoes into a blender using hands. Discard skin and seeds.
  8. Purée mango pulp until smooth.
  9. Add ground sugar, rock salt, roasted cumin seeds, chilli powder and minced mint leaves. Blend well.
  10. Store in clean plastic/ glass bottle. Refrigerate.

To serve, add 4-5 teaspoons of concentrate to a glass of water. Enjoy!

Recipe Video

Aam Panna

(raw mango drink, India)


Cookbook | Ingredients | Recipes | Cuisine | Caribbean cuisines | Cuisine of Trinidad and Tobago

This recipe needs a photo. If you can, please add one.

Serves 8-10



  1. Combine green pepper, spring onions, onions, scotch bonnet, in bowl.
  2. Add remaining ingredients except water and mix thoroughly.
  3. Add enough water to make a soft mixture using a table spoon.
  4. Beat mixture until is smooth.
  5. Using a pan or deep fryer, drop spoonfuls in to the hot oil and fry until all sides are brown
(saltfish accra, Trinidad and Tobago)


Cookbook | Ingredients | Recipes | Cuisine of the Philippines

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Chicken Adobo.jpg
Category Filipino recipes

This dish is the most indigenous in the Philippines. It has evolved over the centuries as a way of preparing foods that won't spoil easily in a tropical climate. The vinegar gives it the tangy taste and acts as the preservative. Each region has its own version, but the most commonly used is pork and/or chicken. The steps below is the traditional way of making adobo.


  • 6-8 chicken pieces, preferably legs and wings
  • ⅓ cup (80 mL) vinegar made from coconut juice (as a variant, try balsamic vinegar)
  • ¼ cup (60 mL) soy sauce
  • 4 cloves of garlic, crushed
  • 1-2 pieces bay leaf
  • ½ tsp (2.5 mL) freshly cracked (not ground) black peppercorns


  1. Put chicken, garlic, peppercorn, soy sauce and vinegar in a pan and bring to a boil
  2. When chicken is cooked, put chicken pieces in a colander and drain. Put aside the pot with soy sauce and vinegar.
  3. When chicken pieces are no longer draining, fry them in hot oil at medium heat (have a cover ready for splatters)
  4. Sear the chicken and brown them on all sides.
  5. Put chicken pieces back in the pot with soy sauce and vinegar and bring to simmer.Add 1-2 pieces of bay leaf.
  6. Cook until the sauce has largely evaporated; some take this to an extreme and cook until the sauce has thickened and adhered to the chicken, which begins to make a popping noise due to the high, direct heat.

Serve over hot steamed rice. May be eaten with tomato slices in fish sauce.


Cookbook:Agedashi tofu

Cookbook | Ingredients | Recipes

Agedashi tofu

Agedashi tofu (or agedashi dofu) 揚げ出し豆腐 is a simple Japanese way to serve hot tofu. Silken (kinugoshi) firm tofu, cut into cubes, is lightly dusted with potato starch or cornstarch and then deep fried until golden brown. It's then served in a hot tentsuyu broth made of dashi, mirin, and shoyu (Japanese soy sauce), and topped with finely chopped green onions or grated daikon. It is eaten with chopsticks.




  1. Cut the soft tofu into rectangular pieces about 1" thick.
  2. Arrange the layers on rack with paper towels and leave for 10-15 minutes to drain. Change the paper and turn over the slices.
  3. In pan, mix sauce ingredients, heat in a pan until boiling. Turn off the heat.
  4. Sprinkle starch on a plate. Arrange the tofu slices on it. Sprinkle more starch over the tofu.
  5. Heat the oil to 355°F (180°C) for deep frying.
  6. Pat any excess starch off the tofu slices and slide them into the hot oil, one by one. Don't add too many slices at once, because tofu lowers the oil temperature. Fry until golden, turning once.
  7. Remove and drain on paper towels.
  8. Arrange the tofu dish, pour the sauce. Top with a mound of grated daikon (radish), a bit of grated ginger, and sliced green onions.

External links

(Mexican Spicy Shrimp)

Cookbook:Alfredo Sauce

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Category Sauce recipes
Servings 6 persons
Time 15 minutes
Difficulty Easy

Cookbook | Ingredients | Recipes | Cuisine of Italy | Pasta Recipes

Fettuccine Alfredo is a dish of fettuccine pasta with a sauce made of cream, butter and cheese. In popular American cooking the cream preparation is considered to be a sauce, though this is not the Italian convention.

This recipe will sauce one pound of pasta and serves 6 as a first course.



  1. Combine 1¼ cups (300 ml) cream and the butter in a sautéing pan large enough to accommodate the sauce and later the pound of pasta.
  2. Heat over a low flame, stirring frequently, until the butter is melted and the cream comes to a bare simmer.
  3. Remove the pan from the heat once the butter is evenly incorporated into the cream.
  4. Cook the pasta, draining it a little before it reaches the al dente stage. The pasta should be slightly undercooked before being added to the sauce because it will continue to cook while the sauce is being finished.
  5. Drain the pasta.
  6. Add the drained pasta, ½ cup (100 ml) of cream, the cheese, the salt, the nutmeg, and several grinds of the pepper mill to the pan
  7. Heat the pasta and sauce over a low flame, tossing continuously, until the cheese melts into the sauce and the sauce thickens slightly, about one to two minutes. You can add chopped parsley as a garnish mixed into the sauce.


  • Alfredo Di Lelio, for whom the dish is named, was a Roman innkeeper. Between the 1910s and the 1950s he owned a popular restaurant named Alfredo all'Augusteo in Piazza Augusto Imperatore in the center of the city.
  • The original name of the dish, created in 1914, was Fettuccine al triplo burro (Fettuccine with triple butter). He served it with golden forks given to him by Mary Pickford and Douglas Fairbanks.
  • Fettuccine is the traditional pasta for Alfredo and its variations because the broad noodles provide just the right platform for the rich cream and cheese.
  • Fresh egg pasta is greatly preferred over dried pasta for cream and cheese sauces because the sauce clings more readily to fresh pasta than it does to dried.

Further Resources

Large collection of Alfredo recipes

Cookbook:Aloo gobi

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Aloo gobi.jpg
Category Indian recipes
Difficulty Easy

Cookbook | Ingredients | Recipes | India | Vegetarian

Aloo Gobi (or Gobhi) is a South Asian dish popular in both India and Pakistan. Aloo means potato and Gobi (also spelled Gobhi) means cauliflower. This dish has a prominent role in the movie Bend It Like Beckham. The DVD contains a featurette titled How to cook Aloo gobi. However, the recipe given differs from the following one and the one in the external link below, demonstrating the variety of ways the dish can be prepared. Also, sometimes aloo gobi is made without the tomato.



  1. Heat the ghee/oil in frying pan, wok or karahi (an Indian utensil specially used for frying purposes)
  2. Add jeera (cumin seeds) and wait until they turn a light brown color.
  3. Add the spices (except for garam masala) and the tomatoes.
  4. When the mixture turns oily, add the vegetables.
  5. Roast the cauliflower and the potatoes until they turn soft. Stir occasionally.
  6. Add the garam masala, mint and lemon juice.

External links

(Indian; Vegetarian)

Cookbook:Aloo Pies

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Category Caribbean recipes
Servings 4
Energy 500 Cal
Time 45 minutes
Difficulty Easy

Cookbook | Ingredients | Recipes | Cuisine | Caribbean cuisines | Cuisine of Trinidad and Tobago

This recipe needs a photo. If you can, please add one.

Serves 6-8



  1. Mix flour, baking powder, salt and water and knead lightly.
  2. Set aside to relax, covered with a bowl or wet cloth
  3. Boil potatoes in salt water until tender
  4. Peel and mash potatoes well
    • If whole cumin is used, heat in a dry pan for a few minutes to release the flavour
  5. Season with salt, black pepper, hot pepper and geera
  6. Divide dough into 9 balls called a loyah
  7. Flatten out balls into 10cm, 4" circles and fill with potato
  8. Wet one edge with water, fold over and seal, enclosing all potato
  9. Deep fry in oil until golden brown
  10. Drain on brown paper or kitchen towel.

If loyah are made smaller, 12 medium sized aloo pies can be made

(Trinidad and Tobago)

Cookbook:Aloo masala

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Category Side Dish recipes
Servings 4-6
Time 20 minutes
Difficulty Medium

Cookbook | Ingredients | Recipes | Indian recipes | Vegan

This recipe needs a photo. If you can, please add one.

Potato masala (Tamil:uralai kizhangu masala) is a potato mixture that is often served alongside roti or folded inside, a dosa. The dosa and aloo masala combination, widely eaten in South India, is known as masala dosa. Coconut chutney is a common accompaniment.



  1. Heat oil.
  2. Sautée the mustard seed first, then add chana dhal, curry leaves, onion and chillies.
  3. Fry until the onions begin to change color.
  4. Add potatoes.
  5. Sprinkle the turmeric evenly and stir well to mix all the ingredients
  6. Cover and cook on a medium flame for about 5 minutes, stirring well, until the potatoes become very soft and somewhat mashed.
(Indian; Vegan)

Cookbook:Angels On Horseback

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Category Appetizer recipes
Servings 12
Time 30 minutes
Difficulty Easy

Cookbook | Ingredients | Recipes

Angels on Horseback are oysters wrapped in bacon strips and broiled.


Yield: 1 dozen appetizers


  1. Mix the wine, garlic, salt and pepper together. Add the oysters and marinate 10 to 20 minutes.
  2. Preheat the broiler.
  3. Cut each bacon slice in half and wrap each oyster with a piece of bacon, securing with a toothpick.
  4. Broil on both sides until the bacon is crisp. You may also cook these "angels" on an outdoor or rangetop grill.

Cookbook:A Nice Cup of Tea

Cookbook | Ingredients | Recipes | Beverages | Cuisine of the United Kingdom

A nice cup of tea is the usual answer in Britain and Ireland to any everyday problem. Nothing is so bad that a nice cup of tea with a friend or family member can't make it better.


Milk clouds in tea.jpeg
By the cup
Yield: 1 cup
  • 6-8 fl oz (20-25 cL) hot water
  • 1 measure of tea in an infuser or 1 tea bag
  • Sweetener, such as sugar or honey, to taste
  • Milk or lemon to taste

By the pot
Yield: 4 cups
  • 32 fl oz (1 L) of hot water
  • 3-5 measures of loose tea, in an infuser if you like
Serve with:
  • Milk or lemon to taste
  • Sweetener, such as sugar or honey, to taste


A nice cup of tea, milk and no sugar
Preparing and serving the tea
  1. Pour freshly drawn water (see note below) into a tea kettle. Electric kettles are fast and convenient.
  2. If infusing a pot of tea, pour some hot tap water into your teapot and let stand for about several seconds to a minute to pre-warm it. Alternately, you can swish some of the hotter boiling water from your kettle around in the teapot for a few seconds. Pour out this water before adding the tea to the teapot.
  3. If using loose tea, prepare the tea
    1. Commonly one-half to one tea measure (or rounded teaspoon if you do not have a tea measure) is added per desired cup of tea. Some people add an extra measure "for the pot" (e.g., if 4 cups of tea are desired, 5 measures of tea would be used. It really is a matter of personal preference.)
    2. If you are using an infuser, be sure it is closed tightly so the tea does not spill into the pot. Rinse the tea-filled infuser briefly under cool tap water to wash away tiny flakes that would otherwise drift into the teapot.
    3. If using a filter basket infuser, do not overfill the basket (refer to the instructions that came with your basket). The brief rinse is usually not necessary unless the basket's mesh is quite porous.
    4. Simply dropping loose tea into the teapot is also an option, though you may want to strain the tea as you pour it into the cups.
  4. Place the tea or tea bag into the teapot.
  5. When the water reaches the preferred temperature (see note below), pour it from the tea kettle into the teapot or single-serving teacup. As you pour, try to avoid pouring directly onto the tea (especially important for green and white teas) to avoid scalding the leaves.
  6. Allow the tea to infuse quietly (i.e., do not stir the teapot or "dunk the teabag"). Agitating the tea releases more of the bitter compounds and degrades the taste. Watch the time to avoid over-infusion (see note below), and remove the infuser or tea bag when the time is up. If you did not use an infuser or tea bag, pour the tea into cups for immediate consumption.
  7. Remember that the tannins in tea stain, so it is advisable to pour the tea over a non-staining surface, wipe up any spills quickly, and do not leave tea standing in a teapot for long periods of time.
Adding sweeteners and lemon or milk
Tea bags are convenient, but tea purists often despise them
  • Generally, green and white teas need no sweetener or milk added to them for a delicious taste if prepared properly. some research indicates that adding lemon to green tea may make some of the healthful compounds in the tea more easily available to the body, and it provides a different, fresh taste to the tea.
  • Lemon lightens the color of tea and may accentuate any bitterness in the tea
  • Lemon pairs well with citrus-flavored teas, such as the bergamot-enhanced "Grey" teas (e.g., Earl Grey, Lady Grey, etc.), and unflavored black teas. Milk pairs well with sweet, flowery, or "fruity" teas, or with any black tea in which you wish to reduce bitterness.
  • Never combine milk and lemon in the same cup of tea or the milk will curdle into lumps.
  • Always add sweeteners to tea before adding any milk; otherwise, the milk will cool the tea, and the sweetener will not dissolve properly. For better dissolving, it is preferable to add several small amounts of sweetener to the tea, stirring each time, rather than adding a large amount of sweetener at once.
  • Chai teas by definition require the addition of milk, ranging from one-fourth to one-half of the total volume, and a sweetener. The milk may be warmed if serving hot chai. Otherwise, cold milk and ice cubes make a lovely iced chai.

Water, temperature, infusion time, and product variations

Tea plant (Camellia Sinensis) growing in a tea plantation

For the freshest tasting cup of tea, you should always use mineral water or freshly drawn water direct from the tap that has been running for a while. Standing water loses oxygen, and the resulting tea tastes flat. If your tap water is chlorinated, a compromise can be reached by drawing fresh water and letting it stand uncovered for a couple of hours to allow the chlorine taste to leave the water; although, using mineral water is a quick and easy solution. Boiling the water for long periods also removes oxygen from the water, so always use fresh water (do not re-boil it), and use the water quickly after it comes to a boil.

White tea and Yellow tea are the most delicate of all teas and require a water temperature of 60-65°C need a infusion time of 2 minutes. Using too high a tea or steeping for too long has a tendency to mask some of the delicate nuances of the tea and leave it a bit bitter.

Green tea requires water that is (65-75°C). You may either pour the hot water from the tea kettle into the teapot prior to the boil, or allow the water to come to a full boil (the better choice if water quality is questionable) and then allow the water to cool again prior to pouring over the tea leaves. Green teas usually infuse anywhere from :30 seconds to 2 minutes. Bitterness in the tea is usually the result of overheating the water, infusing the tea for too long, or both.

Oolong teas are 20-80% oxidized, thus their preparation method usually falls somewhere in between green and black teas. The water should just be below a boil, 75-80°C), and the infusion time is typically 2-3 minutes.

Black tea (aka. Red tea, having been oxidized and more stable, infuses best with water that is 80-90°C. Infusion times are generally longer, with 3-5 minutes being a typical time. Chai and other teas combined with fragrant herbs and spices may require additional infusion time to allow the full flavor to develop. Common Black Teas are Darjeeling tea and Assam tea from Northern India.

Puerh Tea is the only type of tea that is truly fermented as the oxidation process is never halted during processing. These teas are often retained in storage for a minimum of 20 years before going to market. Their complex flavors robust constitution require full boiling water.

Many premium grade teas can handle multiple infusions utilizing the same tea leaf. In fact, many tea subtly change flavor in subsequent infusions revealing flavors masked by stronger overtones of the tea. White and Green tea often tolerate 3-4 infusions, Yellow tea and Oolong tea tolerate 5-8 infusions, Black (Red) tea tolerates 3-5 infusions, and a good Puerh can sometimes last a dozen infusions or more. A good 'rule-of-thumb' to follow is to add 30 seconds to the first infusion time for each subsequent infusion.

Rooibos (Aspalathus linearis, often referred to as red tea but is different from a true red tea) and honeybush (Cyclopia spp.) are not true teas (i.e., they are not made from the Camellia sinensis plant), but are derived from African plants and are infused in a manner similar to tea. These are herbal 'teas' often referred to as tisanes. Read the instructions that came with the product. If no instructions came with it, infuse as you would black tea, and experiment with infusion times and water temperatures in future attempts until you find the flavor that most appeals to you.

Yerba maté (Ilex paraguariensis) is a South American holly plant. Maté is a tea-like infusion that can be prepared in the same manner as green tea. However, there are many other methods that produce a very different (and some would say better) flavor. Detailed maté preparation is beyond the scope of this recipe.

A traditional view

Loose tea leaves traditionally offer the best flavor

Here's a traditionalist view on how to make it, which shares much with George Orwell's essay, "A Nice Cup of Tea".

Use freshly drawn water and bring it to a boil in a kettle. Meanwhile, prepare your teapot. A stainless steel pot may be used, but earthenware is preferred. The pot should be warmed: add some hot water and let the warmth pervade the pot. Drain off the hot water, then add the tea. Remember to take the pot to the water, never the water to the pot. Whatever tea you use (and for proper emotional rescue you should use a strong Indian or Kenyan-based blend), do not use teabags. You need to let the tea leaves swim free and with teabags there will inevitably be a papery tinge to the taste. This rule is, however, widely broken.

Measure tea according to the size of the teapot and the strength of tea you prefer. In a large teapot (serving four cups), two teaspoons will give a fairly weak tea, perhaps enough to console one for a lost umbrella on a rainy day, and four should be strong enough for being stood up on a Friday night. A broken heart may need six. Add the water as soon as it boils, and leave it to stand for five minutes (and no longer) before serving. Use a mug if you must, but a cup with a saucer is far more civilised.

Traditionally you should add full-cream milk, but semi-skimmed will do. If you are familiar with the strength of tea you make and the size of the cups, you can follow the 'milk in first' technique. Otherwise, add milk to the tea, to ensure you get the right colour. Add sugar according to taste and the extent of the emotional crisis you are trying to overcome.

Serve with a biscuit or two, and prepare to feel much better.


Cookbook:Ambrosia Fruit Salad

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Category Dessert recipes
Servings 8
Time prep: 5 minute
chilling: 60 minute
Difficulty Very Easy

Cookbook | Ingredients | Recipes | Dessert

An Ambrosia fruit salad

Ambrosia Fruit Salad is a sweet mixture of mandarin oranges, fruit cocktail, coconut, and marshmallows coated in whipped cream. This is a favorite dessert salad at family gatherings.


  • 5 grapes
  • 2 (11 oz) cans mandarin orange segments, drained
  • 2 (15 oz) cans fruit cocktail, drained
  • 2 cups flaked coconut
  • 2 cups miniature marshmallows
  • 1 (8 oz) container whipped cream or cool whip
  • 1 16oz container sour cream
  • 1 jar maraschino cherries, drained


  1. Mix the mandarin oranges and grapes, fruit cocktail, and coconut in a large bowl.
  2. Fold in the whipped cream and marshmallows.
  3. Chill for at least an hour.
  4. Stir again before serving.


Cookbook | Ingredients | Recipes | Cuisines | Cuisine of Japan

During winter season, you can see various kinds of steamed buns at every convenience store in Japan. This is known as a kind of Dim Sum in America and Europe. Japanese style buns are bigger. It is good for snacks.

Sweet red bean paste filling


  • 3 ⅔ oz (110 g) Japanese red beans (azuki)
  • 5 ⅓ oz (150 g) granulated sugar
  • 1 tablespoons starch syrup, for shining
  • a dash salt


  1. Wash the beans well.
  2. In a large sauce pan, put the beans and fill the 14 oz/400 ml water or the amount filled over the beans. Bring to a boil over high heat. Drain the water. Do this step two more times to get rid of harshness.
  3. Fill up with water again and cook over low heat after boiling for 30-40 minutes. Add more water if the beans come out from the water. Remove any scum.
  4. If the bean can be crushed easily by fingers, it is done; if not, cook more. Shut off the heat and steam for 10 minutes with cover.
  5. Drain the beans and liquid. Do NOT throw the liquid away. Set the beans aside. Place back only the liquid, and add sugar and salt in it. Heat until the sugar and salt have dissolved. Shut the heat.
  6. Transfer the beans to the pan. Let it stay until sweet taste infiltrates to the beans for 30 minutes.
  7. Over low heat, boil away until it becomes thick enough to be able to form it into a ball by hand. Be careful not to get burned.
  8. Let it cool before filling.



(Enough for 16 buns)

  • 1¼ oz package active dry yeast (2¼ teaspoons)
  • 1 teaspoon granulated sugar
  • 1 cup lukewarm water (40-45°C)
  • 3 cups all-purpose flour (reserve 1 tablespoon if mixing by hand)


  1. In small bowl, sprinkle yeast and sugar evenly over the lukewarm water; stir until yeast dissolves. Let stand 10 minutes or until foamy.
  2. In large bowl or in food processor, combine flour and yeast mixture and mix well, or process 1 minute. If mixing by hand, sprinkle work surface with the reserved 1 tablespoon flour; turn dough out onto work surface and knead until dough is smooth and elastic, about 10 minutes.
  3. Spray large bowl with non-stick cooking spray; place dough in bowl. Cover loosely with plastic wrap or a damp towel, and let rise until dough triples in volume, about 3 hours. Punch down and wrap in plastic until ready to use. Will keep 3 days in the refrigerator and up to 2 months in the freezer.


Cookbook | Ingredients | Recipes | Cuisine of Peru

Ingredients (for 5 people)

Anticuchos accompanied by lettuce,potato and corn-on-the-cob


  1. Place all the above ingredients, other than the heart, in a bowl and mix thoroughly.
  2. Clean the heart, removing all fat. Cut into bite size cubes. Place the heart pieces into the marinade mixture and leave to marinate for about 10 hours or overnight. The heart should be completely covered.
  3. After marinating, insert meat on skewers. At this stage if desired , some additional ingredients such as green pepper or red pepper (capsicum) or corn-on-cob (cut to a similar size to the heart, may be also inserted on the skewers.)
  4. The skewered heart should then be cooked on a barbecue grill, turning frequently and brushing with the marinade mix. When they are well done they should be served immediately.

Description / variations

Anticuchos, is one of the most popular dishes in Peru. It is often sold by street vendors and accompanied by corn-on-the-cob and portions of cold boiled potato with a spot of chili sauce. Those whose tastes do not extend to trying beef heart may substitute any good cut of red meat, though this is not the authentic Peruvian style.


Cookbook:Anzac Biscuits

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Note: this one was made without coconut
Category Cookie recipes
Servings 25
Time prep: 15 min
baking: 20 min
Difficulty Very Easy

Cookbook | Ingredients | Recipes | Cuisine of Australia | Cuisine of New Zealand

ANZAC biscuits have long had an association with the Australia/New Zealand Army Corps (ANZAC) troops sent to Gallipoli during WWI. The biscuit appears to be a variant of the Scottish oat cake, said to be from the Scottish-influenced city of Dunedin. The recipe was created to ensure the biscuits would keep well during naval transportation to loved ones who were fighting abroad.



  1. Mix the dry ingredients in a bowl, and melt the syrup and butter in a saucepan. Add the baking soda and water to the syrup mix.
  2. Mix the wet and dry ingredients, adding water if necessary.
  3. Separate and roll the mixture into small balls, and flatten them on oven trays.
  4. Bake at 150°C (300°F) for about 20 minutes or until golden brown.

The finished biscuits are quite chewy and crisp, and have a long shelf-life.

Notes, tips, and variations

  • Using brown sugar instead of white sugar gives more colour and flavour
  • You can replace coconut with more syrup and oats.
  • Don't omit the baking soda and water. They give the biscuits crispness and colour.
  • See http://www.awm.gov.au/encyclopedia/anzac/biscuit/recipe.htm for the official ANZAC recipe


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Appam 1.JPG
Category Flatbread recipes
Servings 12
Time prep: overnight
cooking: 2-3 min each
Difficulty Medium

Cookbook | Ingredients | Recipes | Indian Cuisine | Sri Lankan Cuisine

Appam, a fermented rice pancake, is a speciality of the South Indian coastal state of Kerala. It is especially popular among the Christian communities of that state. Appam are often served along with a coconut-flavoured vegetable stew. It is also very popular in Sri Lanka, where it is known as "appa" (or "hopper") and often served with an added egg.


  • 1½ cups uncooked white rice
  • 1½ cups fresh grated coconut
  • 1 tablespoon sugar
  • 1 teaspoon salt, or to taste
  • 2 tablespoons white rice, cooked
  • water for soaking rice, and 2 to 2½ cups for grinding
  • optional: ½ teaspoon yeast or kefir, to start the ferment


  1. Soak the raw rice in water.
  2. Grind the soaked rice until about ¼ ground.
  3. Add the grated coconut along with a little water and continue grinding.
  4. Add the sugar, cooked rice and yeast or kefir, and keep grinding until the whole mixture becomes smooth. It should be thinner than pancake batter.
  5. Transfer it to a wide open container and leave it to rise overnight.
  6. The next morning, add salt and refrigerate the batter until use.
  7. To fry the appams, use a tava or a small bowl-shaped pan with either a non-stick coating or a little oil or ghee.
  8. Pour a full serving spoon of batter into the middle of the pan and swirl it around a single time so that a little of the batter sticks to the sides.
  9. Cover the pan with a hot lid and remove the appam with a spatula after 2-3 minutes, when it becomes slightly browned around the edges. It should be round, with a thick centre and thin, lacy edges.

Makes 12.

Notes, tips and variations

  • The batter should ferment overnight without any added starter, but often won't. Yeast (or better still, kefir) can be added to help it ferment.
  • The grinding can be done in a blender. Make sure that there is enough liquid so that it all swirls around in the blender, mixing properly.

See also

(Indian; Vegan)

Cookbook:Apple Bundt Cake

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Category Cake recipes
Servings 12 slices
Time 2 hours
Difficulty Easy

Cookbook | Ingredients | Recipes | Cake

Apple Bundt Cake - This very easy to make cake requires no fancy frosting or filling and is delicious for serving at breakfast, tea time or even as a birthday cake with a chocolate or fruit glaze covering.


Serves 12


  1. Mix quickly in the food processor the sugar and lemon rind.
  2. Add eggs and blend until it becomes a nice cream.
  3. Continue blending while slowly adding the oil.
  4. Blend until well mixed and add vanilla.
  5. In a separate bowl sift the dry ingredients all together (flour, allspice, nutmeg, baking powder, baking soda, salt and cinnamon).
  6. Mix the dry ingredients slowly into the batter blending until it becomes a nice thick cream.
  7. Add grated apples and blend quickly into batter just to mix. Be sure not to overblend and shred the apples too much.
  8. Add raisins and pulse the processor as to just mix them in and not shred them.
  9. Bake for 55 minutes at approximately 320°F (160°C) or until sticking a knife into center comes out clean.

Cookbook:Apple Crisp

Cookbook | Ingredients | Recipes | United States | Dessert


Apple Crisp is a dessert made up of a baked apple filling and a crispy crumb topping. It is similar to cobbler, which has a biscuit-like (USA biscuit that is) or cake-like topping. Cool room temperature is required to create a nice crisp topping. To serve Apple Crisp, spoon it into a bowl and, optionally, add vanilla ice cream. Apple Crisp also goes well with a glass of milk.



  1. In a medium bowl stir together flour, brown sugar, and oatmeal. If the room temperature is a bit warm, you should cool this mixture.
  2. Prepare the apples. This should be completed before mixing butter into the topping. It is helpful to choose apples that do not brown quickly; Granny Smith apples are a good choice. Do not use Red Delicious apples; they turn to mush. Place the apples into a 9-inch (23 cm) square baking dish; glass is best.
  3. Add the butter or margarine to the topping. Mix it via a slicing action, so that the butter or margarine forms tiny little chunks and does not melt or smear. A pair of butter knives, used like scissors, is good for this. You must work quickly once you start this step.
  4. Sprinkle the filling onto the apples. You may pat it down just a bit.
  5. Bake for about 30 minutes in a 375 °F (190C) oven. Do not remove the crisp before the top is dark brown. Black spots indicate burning. It is better to burn a few small spots, which you can then remove, than to risk undercooking the topping.

Alternate Recipe

  • 4 cups apples, sliced
  • 1 Tablespoon lemon juice
  • 1/3 cup flour
  • 1/2 cup brown sugar
  • 1 cup rolled oats
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 cup melted margarine or butter

Put apples in shallow 9 inch (23 cm) pan. Sprinkle with lemon juice. Combine all dry ingredients with butter and mix until crumbly. Sprinkle all this over apples and bake at 375F (190C) degrees for 30 minutes.

Serves: 8

Other Alternate Recipe

  • 5 cups of apples
  • 3/4 cup brown sugar
  • 3/4 cup oats
  • 1/2 cup flour
  • 1/4 pound butter
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • lemon to taste
  • 1/3 cup water
  • 1/4 tsp nutmeg

Preheat a conventional oven to 350° Fahrenheit / 180° Celsius. Thinly slice the apples and place them in a buttered pan, and sprinkle them with lemon for flavor and to prevent them from turning brown. Peeling the apples is traditional, but not required. Add 1/3 cup of water and cinnamon to taste.
Meanwhile, to make the topping combine the butter, sugar, oats, flour, cinnamon, salt, and nutmeg, and crumble the ingredients in a bowl with your fingers to create a uniform mixture. Cover the apples with the topping and bake for 30-45 minutes or until the apples are soft and the topping is crisped. Serve with ice cream or whipped cream. Loose oats can be sprinkled sparingly on the surface of the topping before baking for added texture.

Notes, tips, and variations

  • Any type of apple may be used, baking or sweet, or a mixture of types.
  • Cooked apple dishes are a good use for substandard apples, e.g. damaged, wrinkled & windfall.
  • Crisps can be made with most any sort of fruit. Pineapple is a good choice.
  • Some fruits, especially peaches, go better in a cobbler.
  • Raisins can be added to the apples at the beginning, and 1/2 teaspoon of powdered ginger, or a sprinkling of nutmeg can also be put in.
  • 'Mixed spice' (cinnamon, coriander, clove & other spices) is a perfect addition to apple dishes. This is more popular in Britain than the US.

Cookbook:Apple Pie

Warning: Default sort key "/Recipes/Print version 0 to L" overrides earlier default sort key "1-2-3-4 Cake".Cookbook | Recipes | Ingredients | Desserts

An apple pie is a fruit pie (or tart) in which the principal filling ingredient is apples. Pastry is generally used top-and-bottom, making a double-crust pie, the upper crust of which may be a pastry lattice woven of strips; exceptions are deep-dish apple pie with a top crust only, and open-face Tarte Tatin.

Here are three variations on apple pie:

  1. Apple Pie I: an apple pie recipe which suggests a variety of apples.
  2. Apple Pie II: a recipe that uses the first one as a model; uses McIntosh apples exclusively.
  3. Tarte Tatin: an open-faced kind of apple pie.

Cookbook:Apple Pie I

/Recipes/Print version 0 to L
Apple pie.jpg
Category Dessert recipes
Servings 6-8
Time prep: 45 minutes
baking: ~60 minutes
Difficulty Medium

Cookbook | Ingredients | Recipes | Desserts


Pie Crust

Pie Filling

Pie Topping


Pie Crust

  1. Rub flour, margarine, lard, and salt together until the mixture has the consistency of fine breadcrumbs.
  2. Add 2 tablespoons water to make a soft but firm dough.
  3. Roll pastry on floured surface to the size you want your pie. Make two crusts.
  4. Place one crust in pie pan.

Pie Filling

Do not precook apples, as this will deprive the pie of a substantial amount of flavor and turns the apples into mush!
  1. Peel and slice apples into 1/8th-1/4th inch (about 50 mm) thick segments.
  2. Add lemon juice to apples.
  3. Mix apples by hand with 1/2 cup sugar and a few dashes of cinnamon.
  4. Transfer segments, minus their acquired juices, to pie pan. (Omitting the expressed juice will help prevent the pie from boiling over in the oven.)
  5. Mix the rest of the sugar, cinnamon, nutmeg, flour, and cornstarch in a separate bowl.
  6. Pour this over the apples in pie pan.
  7. Dot with butter.
  8. Cover with the other crust.
  9. Firm down edges with fork or finger.
  10. Cut heart or diamond-shaped vents into top crust.
  11. Brush the pastry top with milk and sprinkle additional sugar and cinnamon over the top.
  12. Bake at 350 °F (180 °C) until golden brown (about 60 minutes.)
  13. Take the pie out of the oven and let it cool slightly on the counter. Do not, I repeat, DO NOT try to eat it right out of the oven, as it will be very hot and this can cause burns!
  14. Serve warm with ice cream or custard.

Notes, tips, and variations

  • Use a variety of apples to get more complex flavors and textures.
  • Use 2-3 Granny Smith apples, in combination with the other apples.
  • Replace the lard with shortening for a vegan dessert.


  • Filling will be EXTREMELY hot immediately after the pie is taken from the oven, so let it cool slightly before you eat it!

See also


Cookbook:Apple Pie II

Cookbook | Ingredients | Recipes | Desserts


Pie Crust

  • 8 oz (225g) plain flour
  • 4 oz (110g) margarine
  • 2 oz (55g) lard
  • pinch of salt
  • 2 tablespoons cold water


  • 2 Pillsbury (or other store-bought) pie crusts

Everything Else


Pie Crust

  1. Rub flour, margarine, lard, and salt together until the mixture has the consistency of fine breadcrumbs.
  2. Add 2 tablespoons water to make a soft but firm dough.
  3. Roll pastry on floured surface to the size you want your pie. Make two crusts.
  4. Place one crust in pie pan.

Everything Else

  1. Core, peel, and slice the apples into ¼ or ⅛-inch (1 to .5 cm) segments.
  2. Add lemon juice to the apple segments.
  3. Transfer excess juices to the pie pan.
  4. In a separate boiling pot, set the sugar and water to boil to make a simple syrup.
  5. In a separate bowl, mix the cinnamon, nutmeg, flour, and cornstarch.
  6. When the syrup is done boiling, gradually bring all of the ingredients together.
  7. Add the apple filling into the pie pan, on top of the first pie crust.
  8. Cover the filling with the other pie crust and make three slits on top.
  9. Bake in the oven at 350°F (175C) for 60 minutes or until golden brown.
  10. Take out the pie and set to cool.
  11. If desired, serve warm with ice cream, frozen custard, or frozen yogurt.

See also

Cookbook:Apple raisin oat muffins

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Category Muffin recipes
Servings 18-21
Energy 135 Cal
Time 45
Difficulty Medium
Serving Size: 1/21 of recipe (56 g)
Servings Per Recipe: 21
Amount per serving
Calories 135
Calories from fat 40
Total Fat 5 g
Saturated Fat 1 g
Cholesterol 13 mg
Sodium 147 mg
Total Carbohydrates 22 g
Dietary Fiber 2 g
Sugars 10 g
Protein 3 g
Vitamin A 1%
Vitamin C 1%
Calcium 7%
Iron 5%

Cookbook | Ingredients | Recipes | Breakfast | Quickbreads

Apple Raisin Oat Muffins

Muffins are one of many traditional breakfast quickbreads; unlike biscuits, muffins usually contain some form of fruit or other garnish. These muffins are especially healthy because they are made with whole wheat flour and oats. See the notes at the bottom of the recipe for ideas about how to customize this muffin recipe to your own tastes; the basic proportions should work for any flavor of oat muffin.



  • Large mixing bowl
  • Smaller mixing bowl
  • Measuring cups
  • Measuring spoons
  • Muffin pan(s)


  1. Preheat oven to 425 °F (220 °C)
  2. Grease muffin pans with cold butter, shortening, or pan spray
  3. In a large bowl, thoroughly combine flour, oats, baking powder and baking soda
  4. In a smaller bowl, thoroughly combine eggs, sugar, milk, oil, apple, cinnamon, nutmeg, salt, vanilla and raisins
  5. Add wet ingredients to the dry ingredients and mix with bare hands until just combined. Do not overmix!
  6. Fill muffin cups about three-quarters full, then place on oven's upper rack and turn the oven down to 375 °F (190 °C)
  7. Turn muffin pans 180° after 10 minutes; check for doneness after 15 minutes
  8. Muffins usually take 20 to 25 minutes to cook completely
  9. Allow to cool briefly (2-5 minutes) before removing from pan

Notes, tips, and variations

  • Optional variations: use carrot instead of apple, or dried cranberries or other dried fruit instead of the raisins.


  • Overmixing will lead to worming, which is caused by gluten development. You will see this as vertical tunnels running through your muffins, much like a worm might leave.

Cookbook:Apple Tapioca

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Category Dessert recipes
Servings 6
Time 1-6 hours
Difficulty Easy

Cookbook | Ingredients | Recipes | Desserts

Apple Tapioca - The combination of fruit and tapioca is agreeable to most people. Peaches and apples, either fresh or canned, are used most often for this purpose. For this recipe, the apples should be somewhat sour, as there will then be more character to the dessert. Canned or fresh peaches or canned pineapple may be used in exactly the same way as apples. If canned fruit is used, not so much sugar nor baking in the oven will be necessary.



  1. If pearl tapioca is used, soak it for 4 or 5 hours and then drain off all the water. Minute tapioca will need no soaking. Add the tapioca to the boiling water and salt.
  2. Cook in a double boiler until the tapioca is entirely transparent.
  3. Pare (peel) and core the apples. Place them in a buttered baking dish, fill each cavity with sugar and cinnamon, and place a piece of butter on top of each.
  4. Pour the hot tapioca over these, place in a hot oven, and bake until the apples are soft.
  5. Serve either hot or cold with sugar and cream.

Notes, tips, and variations

This recipe was copied from "Woman's Institute Library of Cookery, Vol. 4: Volume 4: Salads and Sandwiches; Cold and Frozen Desserts; Cakes, Cookies and Puddings; Pastries and Pies" found at http://www.gutenberg.net/etext06/8loc410h.htm and wikified for this cookbook.

Cookbook:Arroz con pollo

Cookbook | Ingredients | Recipes | Rice Recipes | Cuisine of Puerto Rico | Cuisine of Cuba

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Category Chicken recipes
Time 1 hour

Arroz con pollo (rice with chicken) is a traditional dish that's common throughout Latin America especially in Cuba, Panama, Peru, Puerto Rico, Costa Rica, and the Dominican Republic. However, it resembles paella, a Spanish dish, both in its ingredients and cooking technique, and may very well be a New World adaptation of it.

Common ingredients for arroz con pollo include rice, vegetables, fresh herbs and chicken.



  1. Season the chicken with two pinches of salt and a pinch of pepper.
  2. Pour enough olive oil into a large skillet to just barely cover the bottom.
  3. Sauté chicken in oil until brown. There are two ways to proceed from here: Either remove the chicken from the skillet or keep it there.
  4. Sauté garlic until brown. Be careful, garlic burns easily.
  5. Add the onion, bell pepper, tomatoes and paprika. Sauté until the vegetables are tender.
  6. Transfer the ingredients to a large stewing pot.
  7. Add the cilantro, bouillon and saffron (or food coloring). Bring to a rolling boil.
  8. Add the rice and mix well. Simmer over medium heat until the rice is cooked and the liquid is absorbed. Add more broth or water if the liquid evaporates before the rice is cooked.
  9. Add the chicken to the pot (if you removed it previously) and cover it with rice. Wait two to three minutes to allow the chicken to warm.
  10. Sprinkle peas on top of the rice.

External Links

Below are some more arroz con pollo recipes:


Cookbook:Arroz tapado

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Category rice recipes
Servings 6
Time 45 minutes
Difficulty Very Easy

Cookbook | Ingredients | Recipes | Cuisine of Peru

Arros tapado (Spanish for molded rice) is very popular in Peru and is a favorite among children because the recipe calls for molding rice and minced beef into a shape.

The minced beef preparation is very similar to picadillo (Spanish for minced meat) which is popular throughout Latin America and the Philippines. In most other countries picadillo is served with white rice on the side.


Note: Use only the egg whites from the hard boiled egg and mince a low-fat cut of beef to reduce the fat at cholesterol in this dish.


  1. Sauté the garlic in oil, add a few drops of lemon juice, salt and the water and bring to a boil.
  2. Add rice and cook until tender. This should take 20 to 25 minutes.
  3. In another pan, stir in onions and sauté.
  4. Add meat, tomatoes, tomato paste, raisins, olives, egg and parsley.
  5. Take an eight-ounce measuring cup and coat the inside with a little oil. Fill halfway with rice, add some meat filling and add more rice to top of cup. Invert onto a plate and carefully remove cup.
  6. Cut the remaining hard-boiled egg in half and serve the two halves along side the arroz tapado on the same plate.

External Links

Arroz tapado recipe on About.com


Cookbook:Artichoke Hearts Attack

Cookbook | Ingredients | Recipes | Appetizers | Cuisine of the United States

Artichoke hearts are readily available in cans and jars in many countries, and are increasingly used in the making of snack dips. Many national chain restaurants in the USA have some variety of artichoke dip, which is usually mayonnaise-based. One of the easiest, yet unhealthy, variations on the creamy artichoke dip is jokingly called the Artichoke Hearts Attack, owing to the amount of mayonnaise and Parmesan cheese it contains.

As an "equal parts" recipe, (with 3 simple parts), it is especially amenable to whipping up at the last minute for a party, and as it is primarily a base to which other ingredients are added, it is popular among those who like to add something distinctive.


Equal parts:


Just mix them up, that's it.

Notes, tips, and variations

There are many who increase the amount of artichokes used, for health-conscious reasons. There are also versions that replace the mayonnaise with soft tofu.

Various items that are often added to the base artichoke dip, (to taste):


At room temperature, it is perfect for the savory dipping of vegetables, potato chips, and all other common party snacks. It becomes even better, however, as a warmed-up dip. Simply place it into a small, shallow, heat-resistant dish and broil it for just a little while, until the top turns slightly tan. It can also work well as a continuously warmed dip in a fondue pot, although it does need to be stirred every once in a while to prevent burning.

Another interesting use, for those who are definitely not counting calories, is as the base for a sandwich. Spread the dip onto a good Italian roll, then broil it. When the dip turns a nice tan color, take it out of the broiler and finish the sandwich with lettuce and tomato.

Cookbook:Asparagus soup

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Category Soup recipes
Servings 4
Time 1 hour
Difficulty Easy

Cookbook | Ingredients | Recipes | American cuisine | Vegetarian Cuisine | Soups


  • 12 thick asparagus spears
  • 2 cups water
  • 1 medium shallot, chopped
  • 3 tablespoons unsalted butter
  • 1/4 cup to 1 cup whipping cream or light cream
  • to taste: salt, freshly ground black pepper, and cayenne pepper


  1. Snap the tough ends off the asparagus spears.
  2. Bring the water to a boil in a medium saucepan, salt the water lightly, and add the asparagus spears. Cook at a lively simmer for 10 minutes. Lift out with tongs and set aside. Reserve the cooking water.
  3. In a separate saucepan large enough to hold the finished soup, heat the butter, add the chopped shallot, and cook gently until soft but not browned. Add the cooked asparagus spears and one cup of the cooking water and bring to a boil. Cook at a lively simmer for 5 minutes. Remove from the heat and strain the soup through a medium sieve into a bowl, reserving the liquid.
  4. Purée the solids in a food processor with enough of the reserved liquid to allow the mixture to purée smoothly.
  5. Strain the purée through the sieve back into the non-reactive saucepan, rubbing the mixture through with a flexible scraper or wooden spoon and leaving the fibrous parts in the sieve. Discard the contents of the sieve.
  6. Add the cream and enough of the remaining asparagus cooking water to give the soup the consistency you want. Season to taste with salt, freshly ground black pepper, and cayenne pepper. Reheat gently over low heat, making sure not to let the soup boil.
  7. Serve hot or chilled. (If you want to serve it chilled, let it cool, then refrigerate it uncovered until thoroughly cold, then cover with plastic wrap. You can keep it refrigerated for up to 2 days.)

Notes and Tips

  1. Don't be tempted to omit the final straining of the soup! If you leave the bits of fibrous asparagus skin in the soup, they give it a very unpleasant texture. Use a sieve with a medium mesh, not too coarse and not too fine: too coarse will let too much of the fiber through, too fine will make the job of straining too difficult.
  2. The richest version of this recipe, using a full cup of whipping cream, produces an especially luscious and velvety soup. For a lighter soup with fewer calories, use the smaller amount of whipping cream or substitute light cream. If you're planning to use only 1/4 cup of cream, cook the asparagus in 3 cups of water so that you'll have enough cooking water to add to the finished soup to achieve the right consistency.
  3. To make this soup vegan, cook the asparagus in 3 cups of water, omit the cream, and use oil instead of butter to cook the shallot.

Cookbook:Atkins-friendly Tira Misu

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Category Dessert recipes
Servings 4
Time 5 minutes
Difficulty Very Easy

Cookbook | Ingredients | Recipes | Atkins Diet Cooking | Dessert

Based on the original tiramisù.



  1. Blend everything together until smooth.
  2. Enjoy!


  • This recipe contains raw eggs. Please see the module on Eggs for possible health effects.


Cookbook | Ingredients | Recipes | Side dishes

This is from Bob Uhl’s recipe for Azteca found on his bachelor recipes site.

This is inspired — in the loosest sense; it is not at all historical — by the diet of the Aztecs, whence comes the name. It’s quite tasty and filling.



Mix ingredients in pot; add three cans of water. Boil until done.


Cookbook | Ingredients | Recipes | Indian Cuisine | Bread

/Recipes/Print version 0 to L
Category Bread recipes
Servings 4-6
Time 20 minutes
Difficulty Easy

Baati with dal and shrikhand.

Baati is a hard, unleavened bread cooked in desert areas of Rajasthan, Malwa, and Gujarat in North India. It is prized there for its exceptionally long life and high energy content, as well as the minimal quantity of water required in its preparation.


  • 1 pound (450 g) wheat flour
  • 1/2 teaspoon salt
  • 3 tablespoons oil
  • 1 1/2 teaspoons ghee (for serving)


  1. Mix the flour and salt.
  2. Put about a cup of the mix in a small bowl and add a little oil, mixing it in well and breaking up any lumps.
  3. Pour in water about a tablespoon at a time and keep kneading with your hands. You only need three or four tablespoons, but you must knead the dough very hard to make it stick together in a ball. The more compact the dough, the better and denser the baati will be.
  4. Let the balls sit for 5 minutes.
  5. Flatten out each ball with first your hands and then a rolling pin until they are smooth discs 4 inches (10cm) across and 1/2 inch (1.25 cm) thick.
  6. Cook in a dry metal pan on a low flame.
  7. Flip once when the bottom begins to harden, then pinch all over with two fingers so the dough is not too thick and has a bumpy texture on one side.
  8. Check the bottom until it browns in spots, then remove the baati and place it upside-down on a grate or pan with holes in it. This will blacken the top a little, especially on the tops of the pinched bumps.
  9. To serve, drizzle liberally with ghee and accompany with a dhal or vegetable.

Makes 4-6 Baati

Notes, tips, and variations

  • Variation: Sprinkle powdered sugar on after the ghee for a sweet snack.

Cookbook:Baba ganoush

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Category Appetizer recipes
Servings 10
Time 15 minutes
Difficulty Easy

Cookbook | Ingredients | Recipes | Middle Eastern Cuisine | Mediterranean Cuisine | Vegan Cuisine

Baba ganoush is a common Middle Eastern and Mediterranean dip with a creamy, somewhat smoky flavor. It is usually eaten with pita bread although naan or a crispy flatbread also work well.



  1. Roast the eggplant. This can be done in a variety of ways, but the flesh should be fully cooked and the skin should be burned and falling off easily. An effective method is to prick the eggplant and place it a few inches under a broiler, turning it as the exposed skin blackens, about every 3-4 minutes. Place a pan underneath to catch the juices, and discard them.
  2. Scrape off the eggplant skin. It's all right if you miss a few burned bits.
  3. Finely chop or blend the eggplant flesh with the rest of the ingredients. The consistency should be smooth. Reserve a bit of the olive oil, and drizzle that over the top. Sprinkle with some paprika or cayenne.(I use lemon instead of lime juice.)

Cookbook:Bacalhau à Gomes de Sá

Cookbook | Ingredients | Recipes | Fish

Bacalhau à Gomes de Sá is a Portuguese dish of salt cod and potatoes created in the 19th century by Gomes de Sá at the restaurant Restaurante Lisbonense in the city of Porto.[1] [2]



  1. Starting the day before, soak the salt cod, refrigerated, in a container of water for 16 - 24 hours, changing the water 3 or 4 times.
  2. Drain and rinse the cod. Place in a saucepan and fill with water to cover the fish by 1 inch (2.5 cm). Bring to a boil and then simmer for about 20 minutes until the fish flakes easily when tested with a fork. Drain thoroughly and flake the fish coarsely, removing any skin or bones with a paring knife. Set aside.
  3. Boil the potatoes in their skins until easily pierced with a fork or skewer but not soft. Drain, cool and peel. Slice into ¼-inch (6 mm) slices. Set aside.
  4. In a heavy frying-pan, heat a ½ cup of olive oil over medium high heat for two minutes. Add the sliced onion and sautée for about 6 or 7 minutes until the onions are translucent and slightly brown. Stir in the garlic and remove from the heat.
  5. To assemble, lay half the potatoes in the bottom of a casserole. Cover them with half the cod and then half the onion. Repeat with the rest and drizzle the rest of the olive oil over the top.
  6. Bake for about 20 minutes in a 400ºF/200ºC oven until the top is lightly browned.[3]
  7. Garnish with olives and hard-boiled egg slices. Sprinkle with parsley.
  8. Serve from the casserole with a cruet of olive oil and port vinegar on the side.

References and Notes

  1. Wikipedia article
  2. Bacalhau is the Portuguese word for cod as well as for salt cod and the dishes made from it.
  3. SAVE ENERGY. Do not preheat your oven unless it is absolutely necessary (e.g., cakes, pastries and roasting).
(Portuguese Cod Cassarole)

Cookbook:Bacon Cheese Omelet

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Category Breakfast recipes
Servings 1
Energy 888 Cal
Time 5-10 minutes
Difficulty Easy

Cookbook | Ingredients | Recipes | Breakfast Recipes | Omelet Recipes




  1. Cut or break bacon into one-inch pieces.
  2. Cut or break slices of cheese into one-inch-wide strips.
  3. Beat or whisk eggs until evenly colored.
  4. Heat pan over high heat until butter is melted and spread over entire pan surface.
  5. Turn heat to medium, pour in eggs, and rotate the pan so that eggs cover the entire surface of the pan.
  6. Continue rotating until the edges become thick, then use a spatula to draw back a downside edge allowing the remaining liquid egg to flow to the pan and start cooking. Continue to rotate the pan and move the spatula to adjacent areas until most of the liquid egg is cooked.
  7. Lay the cheese down the center of the omelet.
  8. Place the bacon on top of the cheese.
  9. Flip one side over the bacon and cheese strip, then the other.
  10. Turn to low heat until cheese has melted. Makes two servings.

Nutritional Information

Energy: 888 kCal Fat: 79g Sugar: 1g Carbohydrate: 1g Glycaemic Load: 0


Cookbook:Baingan Bartha (Southern)

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Category Indian recipes
Servings 4
Time 40 minutes
Difficulty Easy

Cookbook | Ingredients | Recipes | Indian Cuisine | Vegetarian

Baingan bartha is an eggplant (aubergine) dish much loved all over India. This southern version of the dish is much different from northern varieties, and well suited to the cuisine of the region.



  1. Roast the eggplant directly over a low flame - don't be afraid to set it right on the gas burner - turning it regularly until the skin becomes blackened and brittle and the flesh soft (about 15-20 minutes).
  2. Set aside to cool.
  3. Grind the chillies, coconut and coriander together in a food processor to form a paste.
  4. Peel the eggplant skin off and mash the flesh to a uniform pulp by hand.
  5. Mix in the coconut paste (and optionally you can then add curds), along with salt to taste.

Serve with chapatis, dosa or rice.


Baingan bartha is commonly produced with:

  • coriander (seeds)
  • cilantro (leaves, from the same plant, and thus sometimes confusingly called coriander as well)
  • both coriander and cilantro

The "1 cup chopped" in this recipe is suggestive of cilantro, but this is not at all certain.

Maharashtrian Method

  • 1-2 Large eggplants
  • Handful and some more finely chopped green onion including green leaves of it
  • (If available and you like- 2 or 3 teaspoons of finely chopped green garlic with its leaves)
  • 1/4 cup fresh peas
  • 1-2 green chilies broken into 2/3 pieces each
  • 1/4 teaspoon turmeric (Optional)
  • 1/2 teaspoon red chili powder (Optional)
  • Sufficient amount of oil + Cumin seeds + Rai
  • Salt to taste

There are two methods for bharta:

Raw Method
  1. Wash, then wipe dry eggplant. Apply some oil on the surface of each one of them.
  2. Roast eggplants over the direct heat (Alternatively , Char-grill in an oven or over a wood / Charcoal fire to infuse smoke)
  3. Once the skin is blackened and comes away on touch , let them cool a bit and then peel the burnt skin. Reserve the drip also.
  4. Mash the flesh with hand and make it smooth. Put this in a large bowl.
  5. Add green onion (garlic if you have), green peas and salt.
  6. Heat some oil in the pan. Once heated sufficiently add rai >> cumin seeds >> green chilies. Let chilies to fry for 10/12 seconds.
  7. Pour this mix on to the flesh mix in the bowl. Mix well and serve with bhakri and thecha/ kharda
Fry Method
  1. Steps 1 till 5 same as above.
  2. In the step 6 above add turmeric after chilies then add the flesh to the pan of tadka. Sautè for some time say 1/2 mins. If required add some of the reserved drip to moist the bharta.
  3. Serve hot.
Kharda (Accompaniment)
  1. Wash and dry about 10/15 green chilies and half handful of coriander. Peel 5/7 cloves of garlic; break the chilies in to 2/3 pieces each.
  2. Heat about 1 - 1 1/2 tbsp of oil on the griddle (tava)
  3. Once heated sufficiently add chilies and garlic (make sure you have exhaust turned on and working!)
  4. Fry them for sometime say 30/40 sec over low heat. Turn the heat off. Now add salt to taste. Put this mix in a blender along with chopped coriander and blend it. NOT in a paste but roughly.
  5. Thecha is ready to serve. While serving put some raw groundnut oil on each serving. This is very very hot dish depending the chilies used. Eat and handle carefully!
Easy Recipe 
serves 4
  • 2 Medium Dutch Aubergines
  • 100 Gm Tomato Paste or 4 medium ripe tomatoes finely diced
  • 1 Medium Spanish Onion Chopped
  • 1/4 Teaspoon Mustard Seeds
  • 1/3 Teaspoon Cumin seeds
  • 1/4 Teaspoon Turmeric Powder
  • 2-3 Coriander Stems Finely chopped, Reserve the chopped leaves as garnish
  • Chopped Green Chilli per taste
  • Salt per taste
  1. Peel and Steam the Aubergine till the flesh is tender.Mash and reserve.
  2. Heat some Oil (use mustard oil or a blend for best results) and add Mustard and Cumin seeds.Saute for 10 seconds and add finely chopped Garlic and Ginger.Saute till the ginger / garlic turn yellow.
  3. Add Chopped Onion and saute till the onion is translucent.
  4. Add the Aubergine Mash,Turmeric Powder, Coriander Stem and Tomato Paste with Salt.
  5. cook on medium heat for 20 mins.
  6. Garnish with chopped Coriander and serve
  7. To smoke the Bharta for a more robust flavour, light a small piece of charcoal and place it over a piece of foil placed inside the dish.Pour about 1/4 teaspoon of oil and cover the dish immediately.Leave to infuse.

Cookbook:Baked Lamb and Yogurt

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Category Albanian recipes
Servings 4
Time 2 hours
Difficulty Medium

Cookbook | Ingredients | Recipes | Cuisine of Albania | Lamb

Baked lamb and yogurt, Tavë Kosi, is an Albanian recipe.


For yogurt sauce
  • 1 tablespoon flour
  • 4 tablespoons butter (½ stick)
  • 2 lbs (900 g) yogurt
  • 5 eggs
  • salt, pepper


Cut meat in 4 serving pieces, sprinkle each piece with salt and pepper, and bake in a moderately-heated oven with half the butter, basting the meat with its gravy now and then. When meat is half-baked, add rice. Remove the baking pan from the oven and leave it aside while you prepare the yogurt sauce.

Sauté flour in butter until mixed thoroughly. Mix yogurt with salt, pepper and eggs until a uniform mixture is obtained, and finally stir in the flour-butter mix. Put the sauce mixture in the baking pan; stir it with the meat pieces and bake at 375°F (190°C) for about 45 minutes. Serve hot.

Serves 4.


This article contains information from Frosina.org and it is used with permission.

Cookbook:Baked Oatmeal

Cookbook | Ingredients | Recipes

Baked Oatmeal - excellent as breakfast (perhaps in its less-sweet variation) or a snack.

The first variation presented here tastes to me more like a dessert than a breakfast food (which the second, a modification, aims to be), although is no less delicious for that; try them both and see which you prefer.



Mix the ingredients and pour them into a 9 in (20 cm) pan. (They can be mixed in the pan, but it's a little tricky not to spill.) Bake at 350 °F (175 °C) for 40-45 (probably 45) minutes. Serve hot, cold, and with or without milk - the choice is yours.


Having tried the above - the original recipe I got from a friend - I found that it didn't fit my "breakfast" paradigm; I modified it to this:

  • 3 cups (720 g) quick-cooking oats (same as before)
  • 1/2 cup (120 g) wheat flakes (added)
  • 1/2 cup (120 g) granulated sugar and approximately 1 tablespoon molasses (substituted for the brown sugar)
  • 2 teaspoons baking powder (same as before)
  • 1 teaspoon ground cinnamon (same as before)
  • 1/2 teaspoon salt (halved)
  • 1 1/2 cups (360 ml) soy milk (increased from 1c, changed to soy milk from availability)
  • 1/2 c (120 ml) vegetable oil (substituted for the butter)
  • 3 eggs (increased from 2)

Cookbook:Baked Pork Chops

Cookbook | Ingredients | Recipes

Here's a very simple and remarkably tasty recipe for baked pork chops



  1. Heat oven to 350 °F (180 °C)
  2. Layer sliced onion and apple in a baking dish that can be covered; drizzle honey and half the caraway over apple and onion slices
  3. Season meat with garlic salt and pepper; spread top of meat with Dijon
  4. Sprinkle remainder of caraway
  5. Cover and bake for one hour.

Cookbook:Banana bread

Cookbook | Ingredients | Recipes | Bread

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Category Bread recipes
Time 1 hour

Banana bread is a basic, reliable banana bread recipe. The perfect thing to do with over-ripe bananas! An alternative version of this recipe can be found here.


Note: ½ tsp. baking powder and ⅓ cup milk can be substituted for the sour milk/buttermilk and baking soda.


  1. Preheat oven to 350°F (175°C).
  2. Lightly grease an 8 in x 4 in (20 cm x 10 cm) loaf pan.
  3. Combine all ingredients into a large mixing bowl. Beat well.
  4. Pour batter into pan.
  5. Bake on middle shelf of oven for 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

Makes one loaf.

External links

Cookbook:Banana nut muffin

Cookbook | Ingredients | Recipes

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Two muffins prepared from this recipe.
Category Muffin recipes
Servings 20 2-inch muffins
Time prep: ~15 minutes
baking: 20-25 minutes
Difficulty Easy

A recipe for Banana Nut Muffins, based on one from the Joy of Cooking[1], but slightly modified.



  1. Preheat oven to 400°F (200°C).
  2. Grease a muffin tin.
  3. Cream eggs, honey/molasses/sugar, milk, vegetable oil, and bananas.
  4. Combine dry ingredients, then mix sparingly with wet ingredients. Lumpy batter is to be expected.
  5. Bake for 20 to 25 (probably 25) minutes.

Makes about 20 - 2 in. (5 cm) muffins.


  1. Rombauer, Irma S. and Rombauer Becker, Marion (1975). Joy of Cooking. The Bobbs-Merrill Company. ISBN 0026045702. 

Cookbook:Banana Chocolate Bread Pudding

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Category Dessert recipes
Servings 6
Time 1 ½ hours
Difficulty Easy

Cookbook | Ingredients | Recipes | Desserts

Bread Pudding is a British Dessert. This version has banana and chocolate.



  1. In a cup or other small container, add 2 tablespoons of rum to the chocolate chips and soak them until they are needed in step 9
  2. In a bowl, whisk together the eggs, whipping cream, vanilla extract, ¼ cup rum and 3 tablespoons sugar.
  3. Slice the bread, trim off the crusts and cut it into strips. divide the bread strips into three parts.
  4. Butter a loaf pan
  5. Peel the bananas, cut them in half crosswise and then lengthwise
  6. In a skillet over medium heat, melt the butter and add the banana pieces with 2 tablespoons of sugar. cook 2 minutes, then flip the bananas over and cook the other side for 2 minutes.
  7. Cover the bottom of the loaf pan with bread strips (use 1/3 of the bread strips for this)
  8. Spread half of the banana pieces on top of the layer of bread strips
  9. Spread half of the chocolate chips on top of the bananas
  10. Add another layer of bread strips
  11. Pour half of the egg mix into the loaf pan and let it soak in for a minute.
  12. Add the rest of the bananas, then the rest of the chocolate chips, then the rest of the bread strips. pour the rest of the egg mixture on top
  13. Let the loaf pan sit for about 15 minutes while preheating the oven to 350°F
  14. Bake for 50 minutes. let cool for 10-15 minutes

Serve with Rum Sauce, whipped cream or vanilla ice cream.

Cookbook:Banana Cream Pie

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Category Dessert recipes
Servings 6-8
Time prep: 30 minutes
cooking: ~30 minutes
Difficulty Medium

Cookbook | Ingredients | Recipes | Desserts | US Cuisine

This is a pastry shell pie filled with fresh sliced bananas in a vanilla pudding type base. A layer of whipped cream is added to the top.


Pie crust

Pie filling

Pie topping


Pie crust

  1. Prepare Grandma's Pie Crust.

Pie filling

  1. In the top of a double boiler, whisk together sugar, flour, salt and milk. Stir out any lumps.
  2. Bring water to boiling in lower portion of double boiler.
  3. Stir constantly until mixture is thickened, about 5-minutes.
  4. Place lid on mixture and continue cooking for 10 more minutes, stirring occasionally.
  5. Beat egg in a small bowl. Add about 1/2 cup of hot pie filling mixture to egg in bowl and stir well. This tempers the egg so it won't scramble when added to the hot pie filling.
  6. Pour tempered egg mixture into pan of hot pie filling. Stir constantly and cook for 2 more minutes.
  7. Remove from heat, add butter and vanilla. Stir until mixed.
  8. Slice 2 bananas. Dip slices in lemon juice, shake off excess and distribute banana slices in the bottom of baked pie shell.
  9. Pour half of pie filling over bananas in bottom of pie shell. Make sure banana slices are covered by pie filling.
  10. Slice remaining 2 bananas. Dip in lemon juice, shake off excess and arrange on top of filling in pie.
  11. Pour remainder of pie filling over second layer of bananas in pie shell. Cover all bananas with filling.
  12. Chill for about 1 hour before adding topping.

Pie topping

  1. In a large bowl, whip cream with electric mixer until peaks are just forming.
  2. Beat vanilla and sugar into cream and continue mixing until peaks form in cream.
  3. Don't over beat the mixture or it will form lumps and begin to turn to butter.
  4. Spread whipped cream mixture over pie filling on chilled pie. Keep chilled until served.


The pie filling is quite hot when pouring it into pie shell. Keep this pie refrigerated.

Cookbook:Banana Creme Pie

Cookbook | Ingredients | Recipes

Banana Crème Pie



  1. Combine sugar, cornstarch, and salt in a saucepan.
  2. Add milk gradually.
  3. Cook, stirring constantly, over medium heat until bubbly.
  4. Cook and stir an additional 2 minutes and remove from burner.
  5. Stir small amount of hot mixture into egg yolks, then immediately add egg yolk mixture to hot mixture and cook for 2 minutes, stirring constantly.
  6. Remove from heat.
  7. Add butter and vanilla and stir until smooth.
  8. Slice 3-4 bananas into the cooled baked pastry shell.
  9. Top with pudding mixture and spread meringue (if desired) on top of the pie.
  10. Bake at 350°F (175°C) for 12–15 minutes.

Cool before serving.

Notes, tips, and variations

  • Fresh whipped cream can be substituted for meringue after the pie is baked.




Cookbook:Barbecued Spare Ribs

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Spare ribs with Chinese barbecue sauce cropped.jpg
Category Pork recipes
Servings 4
Time prep: overnight
cooking: 60 minutes
Difficulty Medium

Cookbook | Ingredients | Recipes | Barbecue | Meat

Barbecued Spare Ribs are a classic American barbecue meal, made from pork. This version is cooked in the oven, not on a barbecue, and uses a barbecue sauce with a distinct Asian flavor, featuring soy sauce, rice vinegar, and garlic.



  1. Place spare ribs in a large baking dish in one layer. In a small bowl, combine the remaining ingredients. Pour over spare ribs and coat on both sides. Marinate overnight, basting occasionally.
  2. Preheat the oven to 375 °F. Place a large, shallow roasting pan on the oven bottom. Fill with 1/2 inch water. Place spare ribs on a roasting rack.
  3. Roast ribs for 45 minutes.
  4. Raise oven temperature to 450 °F, and roast for 15 more minutes.
  5. Serve hot or cold.

Notes, tips, and variations

  • Alternatively, Bake at 375 °F for 20 mins then lower the temp to 325 °F for 1 hour; this renders most of the fat and produces very tender meat.
  • To actually barbecue the ribs on a grill, get grill temperature to 225 degrees and cook for 5-6 hours.

Cookbook:Barbecue Sauce

Cookbook | Ingredients | Recipes | Sauces | Texas cuisine

barbecue sauce on beef

This is a simple barbecue sauce that works well for everyday meals, even with leftover meat and picky eaters. It is best served with soda and rice, and perhaps also steamed vegetables.

The ideal meat to use would be thin slices of eye-of-round beef roast. The sauce also goes well with chicken, turkey, and pork.

Note that the measurements are very rough, in part because molasses is too sticky to properly measure, and in part because liquid smoke flavoring strength will vary by supplier. You may need to adjust things a bit for the proper taste.



  1. Mix everything in a pot.

That's it. You'll want to heat the sauce with some pre-cooked meat in it of course.

(p) (simple everyday sauce for leftovers) 

Cookbook:Barbecue Sauce - Kansas City style

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Category Sauce recipes
Servings 8 (1/4 cup each)
Time 20 minutes
Difficulty Very Easy

Cookbook | Ingredients | Recipes | Sauce

Barbecue Sauce is a tomato or ketchup based sauce used on meats. Kansas City-style barbecue sauce is the most common version used in the United States. It is tomato or ketchup based with sweet, sour and smoky elements. Barbecue sauce can be added to the meat before, during or after cooking. This version contains quite a bit of sugar, so it should be added near the end or after cooking the meat to avoid burning the sauce.


Makes 2 cups (470 mL) of sauce.


  1. Combine all ingredients in a sauce pan.
  2. Mix well.
  3. Simmer over low heat for 20-minutes, stirring occasionally.

Notes, tips and variations

This sauce tastes very close to commercial barbecue sauces such as Masterpiece and Bullseye.


  • Keep refrigerated
  • Add to meat near end or after cooking to avoid burning sauce because of sugar content.

Cookbook:Bean Jahni soup

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Category Soup recipes
Servings 4
Time 3 ½ hours
Difficulty Medium

Cookbook | Ingredients | Recipes | Soups | Cuisine of Albania

Bean Jahni soup, Jani me fasule, is an Albanian dish of bean soup.



  1. Boil beans in hot water in an uncovered pot for 5 minutes. Rinse and boil for another 15 minutes in a covered stock pot in 3 cups hot water.
  2. Sauté onion in olive oil until it turns yellow. Add 2 tablespoons bean stock from the pot along with tomato sauce, parsley, salt and chili powder for taste. Cook for 10 minutes or until a thick sauce is formed, then pour everything into the pot.
  3. Add chopped mint, cover tightly and cool for 2 hours over low heat, or for 30 minutes in a pressure cooker. This should produce a thick juice, covering beans by ½ inch (1.5 cm). Serve hot.


This article contains information from Frosina.org and it is used with permission.


Cookbook:Beef and Barley Stew

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Category Stew recipes
Servings 12
Time 2 hours
Difficulty Easy

Cookbook | Ingredients | Recipes | United States | Meat | Stews

Beef and Barley Stew - This hearty stew can be prepared from freezer to table in under 2 hours. It's easy to prepare ahead of time and refrigerate or freeze for later use.


Dust beef cubes with flour lightly. Brown in vegetable oil. Move to separate pot and clean pan with beef broth and add to pot. Sauté celery, garlic and onion briefly and add to pot. Simmer for 1.5 hours. Add barley and simmer additional ½ hour. Add potatoes, sliced mushrooms, frozen green beans, diced tomatoes and tomato paste. Add slug of Worcestershire sauce. Simmer additional hour. Chop parsley and stir into stew before serving.

Serves 12.


  1. Combine the flour, salt, pepper, and paprika on a plate, and dredge the cubed beef in the flour mixture.
  2. Add the oil to a Dutch oven or large saucepan on medium high heat. Brown the beef in the oil.
  3. When the beef is evenly browned on all sides, add the water, beef broth, bay leaf, onion, carrots and barley. Allow to come to a simmer and reduce heat.
  4. Allow to simmer for 1 to 1½ hours, until the meat is tender. Remove the bay leaf and serve with noodles or rice.

Notes, tips, and variations

  • Don't overcrowd the beef when browning. If there is not enough room to brown all the meat at the same time, do it in batches, and then add the reserved beef with the other ingredients.


  • Always follow safe handling guidelines when using raw meat.

Cookbook:Beef Gravy Soup

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Category Soup recipes
Servings 6-8
Time 35 minutes
Difficulty Easy

Cookbook | Ingredients | Recipes | Soups



  1. Place the onions and vegetables in a large stock pot, and add the beef and beef stock on top.
  2. Bring to a simmer over low heat for 30 minutes, stirring well.
  3. When the beef and vegetables look cooked, add the vegetable broth and season.
  4. Bring back to a simmer and serve.

Cookbook:Bengal Potatoes

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Category Side Dish recipes
Servings 4-6
Time 30-60 minutes
Difficulty Easy

Cookbook | Ingredients | Recipes | Vegetarian cuisine | Cuisine of India | Side dishes

Bengal Potatoes is an Indian side dish.



  1. Put a little oil or ghee into a large heavy-bottomed pan with a good lid and put it onto a medium heat.
  2. Add panch puran, and let them cook gently until the seeds start to pop.
  3. Wash but do not peel the potatoes and cut into large bite sized chunks. Add to pan, stirring so that the seeds coat the potatoes evenly.
  4. Add a little ground turmeric, enough to just color the cut surfaces of all the pieces.
  5. Add a little chili powder. The quantity varies depending on your palate, and the strength of the chili.
  6. Stir well to distribute the spices.
  7. Do one of the following:
  • Put on the lid, turn down the heat, and allow the potatoes to cook in their own steam until cooked through. A little extra water can be added if necessary, but as little as possible should be used. The potatoes should not boil.
  • Put the spiced potatoes on a tray in a hot oven until cooked through.

Serve as a snack food with drinks, or as part of an Indian meal.


Cookbook | Ingredients | Recipes | Bread | Breakfast

Biscuits are a type of quickbread sometimes served with lunch or dinner, especially for an informal or casual meal. Sometimes biscuits are served with gravy. Often biscuits are served with breakfast. Eaters typically apply butter, honey, jam, or jelly to their biscuits. For breakfast, an eater might add a fried egg, fried ham, sausage or cheese.

Biscuits come in two forms, cut and dropped. Cut biscuits use a fairly normal dough that is rolled out and cut with a circular cookie cutter. Drop biscuits use a somewhat more liquid dough that is dropped onto a cookie sheet with a spoon.



  1. Mix the dry ingredients.
  2. Cut (mix) in the fat, preferably as you would for an apple crisp or traditional pie crust.
  3. Add the milk, mixing only as needed to wet the dough or batter.
  4. If doing drop biscuits, you'll plop the batter by spoonfuls (large spoonfuls) onto the cookie sheet. Otherwise, for cut biscuits:
    1. Give the dough a quick knead.
    2. Roll the dough out to 1/2 ", using flour as needed to avoid sticking.
    3. Cut circles with a 2.5" cookie cutter, or carve hexagons (a honeycomb pattern) with a knife.
  5. Space the biscuits 1" apart on the cookie sheet.
  6. Bake 10 to 12 minutes in a 450°F oven, stopping when lightly browned on top.
  7. Serve hot.


Cookbook | Ingredients | Recipes | Bread

Biscuits - These biscuits are tall, light, and flaky. They are less salty than many bought mixes. They taste good plain or with butter, honey, jam, or sausage/ham gravy.



  1. Preheat oven.
  2. Sift all dry ingredients into bowl.
  3. Cut in shortening until like coarse meal.
  4. Beat egg lightly and add to milk.
  5. Add liquid to dry ingredients and mix with fork until dough holds together.
  6. Turn out onto floured board and knead lightly with floured fingers.
  7. Roll out 3/4 inch (2 cm) thick and cut with floured cutter (a round cookie cutter).
  8. Place on baking sheet and bake at 450°F (230°C) for 12 minutes.

Cookbook:Biscuits and Gravy

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Category Breakfast recipes
Servings About 4
Time 30 minutes
Difficulty Easy

Cookbook | Ingredients | Recipes | Breakfast

Biscuits & Gravy is a dish enjoyed nearly everywhere in the United States, though it is most commonly associated with the southern states. It is a staple breakfast of most US diners.

This recipe makes about 4 servings, and relies on this biscuit recipe.




  1. Make 'cut' biscuit dough.
  2. Place the cut biscuits in the oven at the same time as step 3 of the gravy procedure.
  3. Remove from oven after 10 to 12 minutes; the biscuits should be warm when served with the gravy.


  1. Brown the sausage in a large skillet.
  2. Remove the browned sausage from the skillet and reserve in a bowl, be careful to leave as much of the drippings as possible in the pan.
  3. Add the bacon grease to the skillet, place the skillet on low to medium-low heat.
  4. Once the bacon grease is up to temperature mix the flour into the grease.
  5. Add the milk slowly, mixing as you pour.
  6. Bring to a gentle boil, stir constantly scraping the bottom and edges of the skillet. Stirring keeps the gravy from becoming too lumpy or burnt.
  7. Continue stirring until the gravy has nearly reached the desired consistency, usually about 10 minutes.
  8. Add the browned sausage held in reserve.
  9. Remove from heat and allow to set for 1 minute.


Traditionally this breakfast is served on a plate. A common serving is two biscuits, each halved, insides face up, covered in gravy. Common side dishes are strips of bacon, hash browns, or grits.

Cookbook:Bison Loaf

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Category Meat recipes
Servings 12 servings
Energy 88 Cal
Time 60 minutes
Difficulty Medium

Cookbook | Ingredients | Recipes | Meat and Poultry | Bison

Bison Loaf is a meat loaf made from bison instead of beef.



  1. In a large bowl, mix all ingredients together.
  2. Form meat mixture into a loaf or pat into a lightly oiled loaf pan.
  3. Bake in a 300°F (150°C) oven for 45 minutes until internal temperature reaches 160°F (72°C).

Makes 1 loaf (about 12 1-slice servings)

Notes, tips, and variations

Nutrition Information for each serving of Bison Loaf
Calories 88 Sodium 74 mg Vitamin C 4 mg
Calories from fat 15 Total Carbohydrate 3 g Calcium 24mg
Total Fat 1.7 g Dietary Fiber 0 g Protein 13 g
Saturated Fat 0.6 g Sugar 0 g Iron 1.8 mg
Cholesterol 53 mg Vitamin A 17 RE

This recipe is from the public domain U.S. Department of Agriculture FDPIR Commodity Fact Sheet Bison, ground or stew meat, frozen (pdf).

Cookbook:Black-Eyed Peas and Kale

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Category Side Dish recipes
Servings 4
Energy 210 Cal
Time 30 minutes
Difficulty Easy

Cookbook | Ingredients | Recipes | Vegan cuisine | Side dishes

Black-Eyed Peas and Kale is a tasty side dish suitable for vegans.



  1. Sauté the onion and garlic in the oil over medium heat for several minutes. Add tomatoes and their juice, peas, cayenne and bay leaf. Simmer, covered, for 15 minutes.
  2. Add kale and simmer uncovered until kale is tender but still green, 5-10 minutes. Season to taste with salt and freshly ground black pepper.

Makes 4 servings.

Nutritional information

Per serving: 210 calories; 10 g protein; 4 g fat; 34 g carbohydrate; 0 mg cholesterol


Cookbook | Ingredients | Recipes | Bread | Cuisine of Russia

blini (singular blin; in Russian, блин[ы]) are small Russian pancakes, typically topped with sour cream, jam or caviar.

The following recipe makes 20-25 blini.



  1. Dissolve the yeast in 3 cups of warm (80-95 degrees Fahrenheit) milk. Add half a tablespoon of sugar, tablespoon of salt, egg yolk and molten butter.
  2. Stir, then add half the flour and knead the dough.
  3. Cover the pan with the dough with cloth or towel and leave it in a warm place for 1.5-2 hours, or until the volume of the dough is doubled.
  4. Mix in the rest of the milk, which must be heated to 122 degrees Fahrenheit, then add the rest of flour and sugar. Pour in well-whipped egg white.
  5. Knead the dough again and leave it until it rises.
  6. Heat an oiled frying pan. With a large ladle pour the dough (it should be liquid) in the center so it makes a circle.
  7. When the bottom of the blin is ready (the edges of the blin have separated from the pan and are pointing upwards), turn it over.
  8. After it is ready, put the blin on a large plate and start making the next one.


Cookbook | Ingredients | Recipes | Desserts

A blondie is essentially a brownie variant - a dense cake with butterscotch being the predominant flavor instead of chocolate. Characteristics to strive for include a rich, buttery flavor with good balance between sweetness and saltiness, moist texture, and a golden blonde appearance. This recipe should provide good foundation for further experimentation if you are so inclined.



  1. Preheat oven to 325°F (170°C).
  2. Dry toast the chopped pecans until fragrant and slightly colored. This can either be done in a dry skillet on the stove top over medium high heat while stirring frequently or else by roasting the nuts in the oven on a cookie sheet while you prepare the batter. The stove top method is faster but requires more attention. It is also possible to buy dry toasted nuts instead of raw to avoid this step. The pecans should be crunchy and nutty, not rubbery or mealy.
  3. In a small bowl stir together the flour, baking powder and salt. Set aside.
  4. In a large bowl, stir the melted butter, brown sugar, and vanilla until uniform, breaking any large lumps of sugar.
  5. Beat in egg until creamy.
  6. Gently fold in flour mixture. When flour is nearly incorporated, gently fold in toasted pecans. Do not overmix.
  7. Spread mixture into buttered 8"x8" (20cm x 20cm)baking dish.
  8. Bake @ 325°F (170°C) for 30 minutes or until desired doneness.
  9. Let cool and cut into bars.

Cookbook:BLT Sandwich

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BLT sandwich 1.jpg
Category Sandwich recipes
Servings 1
Time 10-15 minutes
Difficulty Easy

Cookbook | Ingredients | Recipes | Sandwiches

The bacon, lettuce and tomato sandwich, commonly referred to as the BLT, is a classic sandwich that can be found almost everywhere.



  1. Toast the two slices of bread.
  2. While the bread is toasting broil or fry the bacon until crisp, taking care not to burn it.
  3. Once the toasted bread is ready, spread with desired condiments.
  4. Layer one slice of toast with the lettuce, tomato slices, and bacon. Add black pepper as desired. Top with other slice of toast.
  5. Cut into triangles or halves as preferred. Serve immediately.

Notes, tips, and variations

  • The lettuce, if shredded, may be mixed with the mayonnaise before layering the toast.
  • The lettuce may be omitted, or another green substituted. Watercress is a nice addition.
  • You may add slivers of ripe avocado or raw or cooked red onion to the sandwich, or may substitute them for the lettuce or tomato.
  • You may top the hot bacon in the sandwich with a slice of cheese, such as cheddar, American, muenster, or pepper jack, or use it to replace the tomato (a sandwich prepared in this way is called a BLC sandwich, for "bacon, lettuce, and cheese.")
  • You may place a fried egg in the sandwich. If the egg is fried over-easy or sunny-side-up, the egg's yolk may be broken just before serving so that it dresses the contents of the sandwich.
  • The slices of bread do not need to be toasted, although toast adds a nice texture.
  • You may spread the bread with peanut butter for an interesting variation.
  • You may top the sandwich or its contents with hollandaise sauce.
  • Add ham, turkey and Swiss cheese for a BLT club sandwich.
  • For a vegan variation on the BLT, use marinated and fried or grilled strips of tempeh to substitute for the bacon. Vegetable protein-based false bacon products are also available in some grocery freezers. Use mayonnaise, a vegan mayonnaise substitute, in place of the mayo.
  • A BLT sandwich can also be served on a (non-toasted) hot dog bun or larger variation thereof (although in this case the bacon, lettuce, and tomato should all be shredded.)


Take care when frying the bacon to avoid a grease fire. (Should one occur, do not douse the flames with water, as this will cause the fire to spread; instead, cover the pan tightly or heap with baking soda to smother the flames, and remove from the heat.)

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Cookbook:Blueberry muffin

Cookbook | Ingredients | Recipes

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Blueberry muffins.jpg
Category Muffin recipes
Servings 12
Time 20

Blueberry muffins are a pastry common in many parts of the world.



  1. Grease muffin cups or line with paper cups; set aside.
  2. Preheat the oven to 400°F (200c).
  3. In a medium bowl, combine flour, sugar, baking powder, and salt. Make a well in the center of the mixture and set aside.
  4. In a small bowl, combine beaten egg, milk, and oil. Add this mixture all at once to the flour mixture. Fold in blueberries and stir just until combined. Do not overstir.
  5. Spoon batter into prepared cups, filling each about two-thirds.
  6. Bake for 18 to 20 minutes or until golden. When a wooden toothpick is inserted near the middle, it should come out clean.
  7. Remove from muffin cups and let cool on a wire rack for 5 minutes.

Notes and Tips

  • The mixture should be lumpy after stirring. Otherwise, the muffins will be tough.
  • Leaving the muffins in the muffin cups can make them soggy.
  • To make jumbo muffins, reduce the temperature to 350° (180c) and bake for 30 minutes.
  • To make mini muffins, bake for about 10 minutes at 400° (200c)

Cookbook:Bobó de Camarao

Cookbook | Ingredients | Recipes | Brazilian Cuisine



  1. Peel and cut the manioc and put in a pan with cold water and salt.
  2. Cook until tender, drain and reserve both the cooked manioc and the liquid.
  3. Discard any manioc fiber.
  4. Using a fork, mash the manioc while still hot. Use some of the liquid to help in the process. Do not use a blender or food processor.
  5. Peel and de-vein the shrimp.
  6. Sauté the onion and garlic in the olive oil until wilted.
  7. Add 1/2 of the chopped cilantro and the tomatoes, stirring well.
  8. Add the 2½ lb (1kg) (. shrimp and cook it (about 15 minutes).
  9. Add the puréed manioc.
  10. Check the amount of liquid and add more of the reserved manioc liquid to thin the mixture, if necessary.
  11. Add the coconut milk, the remaining cilantro and the palm oil.
  12. Check for salt and pepper.
  13. Serve over Brazilian white rice.


/Recipes/Print version 0 to L
Category Sausage recipes
Servings 12
Time cooking: 2 hours
resting: >26 hours
Difficulty Difficult

Cookbook | Ingredients | Recipes | South Africa | Sausage

Traditionally eaten at braais, barbecues, boerewors (Afrikaans: farmer's sausage) are thick, hearty and flavoursome Afrikaner sausages, often eaten with a corn porridge called pap.

There is no one definitive recipe for boerewors, as nearly every family has its own variation. Some other recipes use bacon and springbok meat.

This version uses a sausage maker, and makes about 6lb of sausage.


Singeing coriander

Singed coriander is often used to spice Afrikaner dishes.

  1. Place seeds into a dry frying pan.
  2. Put the pan onto low heat and allow coriander to burn slightly.
  3. Break seeds apart with a fork.

Use a coffee grinder instead off a fork; for this quantity of meat, add 50ml to 60ml of coriander.


  1. Cut all meat and spek into cubes.
  2. Mix spek and meat together thoroughly, and then coarsely mince.
  3. Add all dry spices, vinegar, and if used, brandy.
  4. Mix together lightly with a large, two-pronged fork.
  5. Place the casings in water.
  6. Place mixture in fridge for 2 hours to blend the flavours together, leaving the casings to soak for the same time.
  7. Fit casings over sausage maker, and fill with the meat/spice mixture. Be very careful not to over- or understuff the boerewors, as doing so will ruin them. Fill in long continuous lengths, don't make links.
  8. Cook on a barbecue, but do not prick to allow juices to escape as much of the flavour will escape with them. Cook until still pink and juicy inside
  9. Boerewors can be stored for up to 3 weeks frozen.

Notes, tips and variations

  • Add about 100 ml of regular oatmeal – this helps to bind the meat.
  • Be careful not to over spice the mince, you will ruin the taste.
  • Be careful with adding salt, the spek has plenty as well.
(South Africa)

Cookbook:Boiled pasta

Cookbook | Recipes | Ingredients | Cooking techniques

Boiled pasta is the basis of an enormous variety of pasta dishes. In most of them, the pasta is usually cooked in the same manner, regardless of the sauce and other ingredients that will be added to it. Notable exceptions are soups, gnocchi, and baked dishes like lasagna and manicotti, which are not covered here.

The four key "secrets" for cooking a good pasta are: cook in salted water, add the pasta only after the water is boiling, do not undercook or overcook, and drain and cool promptly. One must also be aware that some sauces or other accessories may take longer to prepare than the pasta itself.

Salted water

On the average, for every 200 grams of pasta, one should use 4 liters (about 17 cups) of cold water and 2 tablespoons of salt. The salt should be added to the water to flavor the pasta. (Although some people believe salt is added because it raises the boiling point of water, thereby cooking the pasta faster, this is not true. The amount of salt being added raises the boiling point of the pasta only a fraction of a degree. The salt is purely for flavor). In addition, some people also add a few drops of Vegetable oil to the water, in order to reduce foaming and the risk of spillovers. It is worth noting, however, that adding oil to pasta water inhibits the ability of the drained pasta to absorb the flavors of any sauce and is generally considered undesirable.

The pot should be large enough for the water level to be one or two inches below the rim. It must also be wide enough to hold the uncooked pasta entirely submerged in the water; long pasta like spaghetti may have to be broken in half to fit a smaller pot.

When to add the pasta

The water should be brought to a boil, stirring. Once the water is vigorously boiling, the pasta should be thrown in, all at once. If the pasta is added to non-boiling water it will turn brown on the edges. The cooking time should be measured from this moment.

When the cold pasta is added to the water, the latter usually stops boiling for a few moments. The stove's heat should be adjusted so that the water resumes boiling promptly, and stays boiling moderately while the pasta is cooking. The pasta should be kept entirely submerged at all times. (Failure to follow these rules will result in pasta that is partly overcooked and/or partly undercooked.)

Cooking time

Cooking time varies depending on the kind of pasta; usually it is listed on the pasta packaging. Typical times for dry pasta range from 5 minutes for thin spaghettini to 12 minutes or more for some thick varieties. Fresh, egg-based pasta (pasta all'uovo) takes very little time to cook - hardly a minute after the water has returned to a boil; filled pasta like tortellini needs only a few minutes.

The recommended time needs to be increased when cooking pasta at great altitudes, since water will boil at a lower temperature. Also, the cooking time may depend on the brand as well as on the kind of pasta.

The cooking time can be adjusted to vary the firmness of the pasta. The suggested time will usually produce a chewy pasta al dente, favored by connoisseurs but somewhat heavy to digest; a slightly longer time produces softer pasta, which may be more adequate for children. However, care must be taken to not overcook to the point where the pasta turns into a paste.

Testing the pasta

Beginners should probably play it safe and stick to the time given in the box. Experienced cooks test whether the pasta is ready by "fishing" a sample piece out of the boiling water with a slotted spoon and chewing on it. The pasta is ready when it has lost the "flour" taste of uncooked pasta and has become moist and flexible throughout its thickness, but is still firm enough to need chewing.

Drain and serve

When the pasta is cooked, it should be drained promptly with a strainer or colander. To avoid over-drying the pasta, immediately place the pasta on a large plate when it is still dripping a slight amount of water. Quickly mix together with the sauce and other accompaniments. The pasta should be eaten hot within a few minutes, unless the recipe says differently.

Note that the pasta will continue to cook in the colander, so its important you not overcook it in the first place. If you feel you have overcooked the pasta, you can rinse it with cold water to impede the cooking process. However, obviously, you will have cold pasta as a result. Rinsing is a non-optimal solution because it also washes away the starches. Typically, you want starches to help the sauce adhere to the pasta. On the other hand, if you are making a non-sauced pasta such as pierogi, you might want to wash the pasta to prevent them from sticking to one another.

Storing cooked pasta

When preparing a large portion that cannot be served immediately, for example, for a buffet-style meal — it is advisable to cool off the pasta a bit, immediately after draining it. Otherwise the heat still remaining in the pasta may cause it to overcook and stick to itself. This can be done by rinsing the pasta quickly in cold water, or spreading it out on a wide bowl or tray, or tossing it up into the air a few times with the colander.

For the same reason, it is better to allow the pasta get cold, and re-heat it before serving, than trying to keep it hot for a long time. In this case, it should be drained a bit earlier than the optimum point; each portion can be reheated by placing it in a strainer and plunging it for a few seconds into salted boiling water.

Where did I go wrong?

  • The pasta came out too mushy: It is mushy because you overcooked the pasta. Alternatively, you drained the pasta when it was perfectly done, but it continued to cook in the strainer.
  • The pasta still comes out mushy! Low-quality pasta can be next to impossible to cook properly: as soon as it is no longer undercooked, it becomes mushy. There are many types of flour. Good pasta is usually made with semolina, hard wheat, or durum hard wheat. These qualities of wheat contain little free starch, and more of the endosperm protein that forms the gluten that gives pasta its consistency. Low-quality pasta is often made with flour that has a higher content of free starch grains, so that once it cooks it becomes mushy.
  • My recipe called for X-amount of sauce, yet the pasta soaked the sauce up with little leftover: People tend to over-drain their pasta. Drain the pasta when there it is still slightly dripping. Alternatively, add some olive oil to the drained pasta prior to saucing it.
  • My pasta is undercooked, yet I followed the directions on the box. The box is a guideline and its advice should be used with caution. The pasta wasn't cooked for long enough. After adding the pasta, wait for the water to boil again and continue to cook for as long as the box says.
  • My ravioli came out a soggy mess and they fell apart. A rolling boil can do damage to filled pasta. Return the pot to a boil after placing in pasta, and turn the heat to medium once a rolling boil is achieved.
  • I was told pasta is done when throwing it sticks it against a cabinet. Is this true? This is not true; it simply means your pasta is sufficiently sticky. The center of the pasta could still be raw.
  • Does adding oil to the pasta water make it not stick: Water and oil don't mix when they're cold, and they don't mix when they're hot. Most of the oil will float to the the surface of the boiling water, far away from the pasta you want to protect, but potentially reducing foaming. When you drain the pasta, you dump the oil out first, so little if any oil will touch the pasta.

See also


Cookbook | Ingredients | Recipes | Cuisine of Turkey

Börek is a general term in Turkish cuisine that applies to a family of pastries with about fifty different members. They have in common the fact that they are all pastry layers of some type enclosing a filling. There are two basic methods, one consists of rolling out very thin sheets of dough, called yufka in Turkish and phyllo in Greek. The other main type of börek uses a dough very similar to pâte feuilletée in which the dough is layered with butter, folded, and rolled out several times, called nemse börek in Turkish.[1]

The following recipe describes the procedure required to prepare triangular shaped börek from commercially produced phyllo. Links to recipes for fillings are listed at the end of the recipe.


  • 2 cups prepared filling
  • 1 box yufka/phyllo pastry sheets[2]
  • Melted butter or high quality vegetable oil.[3]


  • Always follow all FOOD SAFETY precautions when preparing food.

Making börek triangles.
  1. Remove the phyllo sheets from the container. Unfold carefully so as not to break them. Lay them flat and cover with a clean, damp tea towel to prevent them from drying out. This is important.
  2. Working quickly, cut the phyllo into lengthwise thirds. (Step 1. in the diagram.) Lay one of these out and cover the other two with the damp tea towel.
  3. Brush the strip of phyllo with the melted butter. Place a heaped teaspoonful of filling on one end of the strip. (Step 2. in the diagram.)
  4. Fold the right lower corner upward over the filling to form a triangle. (Step 3. in the diagram.)
  5. Now fold the right upper corner over to the left (Step 4. in the diagram.)
  6. Continue folding in this manner until you reach the end of the strip.
  7. Trim of any excess dough and seal the edges by rubbing a damp finger over the dough and pressing the edge of the triangle where the strip ends.
  8. Fry in oil at 340ºF until golden brown or bake at 350ºF for 15 minutes.[4]


  • Peynirli Börek - White cheese filling
  • Kıymalı Börek - Minced meat filling
  • Tavuklu Börek - Chicken filling
  • Ispanaklı Börek - Spinach filling


  1. Algar, Ayla Esen (1985) The Complete Book of Turkish Cooking ISBN 0-710-30334-3
  2. Available from Turkish, Greek, Armenian and Middle-Eastern grocers, among others, as well as some supermarkets.
  3. e.g. peanut, hazelnut, walnut, almond, grapeseed. Avoid anything with a greasy taste such as corn oil.
  4. Prewrapped, uncooked börek freezes well. To cook, bake at 325ºF for 30 minutes. Do not deep-fry frozen foods. Splattering oil can cause burns and fires. You may sautée them in a covered pan 2 or 3 at a time. Hold the cover in front of your face as you place each börek in the pan.
(Middle Eastern cuisine)


Cookbook | Ingredients | Recipes



  1. Whip the egg whites
  2. Add the yolks
  3. Add the matzo and fecula
  4. Mix everything
  5. Cook like an omelette

When its cooked, sprinkle sugar and serve

Notes, tips and variations

  • Before sprinkling the sugar, cut into small squares, so it can be eaten with your fingers.
  • Goes well with maple syrup


Cookbook | Ingredients | Recipes | French cuisine

/Recipes/Print version 0 to L
Category French recipes
Servings 8
Time 1 hour
Difficulty Easy

Bouillabaisse is a traditional fish stew originating from the port city of Marseille.

This dish is made by boiling several species of fish with herbs and vegetables. The broth is then served as a soup poured over bread seasoned with rouille (a spicy French mayonnaise) with the fish and vegetables served separately. The exact proportions of these ingredients vary by cook and region.

The Charte de la Bouillabaisse Marseillaise (the Charter of Marseillaise Bouillabaisse )[1] was signed in 1980 by 11 restaurants in France in an attempt to standardize the definition of a bouillabaisse. According to the charter, bouillabaisse must be prepared with at least four of the following fish: monkfish, John Dory, galinette (or gunard), mullett, rascasse, conger eel, and chapon (rascasse rouge, or red scorpion fish). Most versions will contain at least rascasse to be considered authentic.

Traditional bouillabaisse

This recipe comes from one of the most traditional Marseille restaurants, Grand Bar des Goudes on Rue Désirée-Pelleprat.[2]

For the broth

Note: Finding the species of fish listed above may be difficult. If so, substitute any combination of four of five species with firm, white flesh

For the rouille

  • 1 egg yolk
  • 2 cloves of garlic
  • 1 cup of olive oil
  • 10 threads of saffron
  • salt and cayenne pepper

Note: Serve this dish without rouille to reduce the fat and cholesterol in this dish.


  1. Scale the fish and wash them, if possible, in sea water. Cut them into large slices, leaving the bones. Wash the octopus and cut into pieces.
  2. Warm the olive oil in a large, deep saucepan.
  3. Add the onions, along with six cloves of crushed garlic, the octopus pieces and tomatoes. Brown at low heat turning gently for five minutes.
  4. Add the fish slices; first the large slices then the smaller ones. Cover with boiling water and add salt, pepper, fennel, the bouquet garni and saffron. Boil at a low heat, stirring from time to time so the fish doesn't stick to the pan. Correct the seasoning. Remove the bouillabaise from the heat once the oil and water have thoroughly blended with the other ingredients. This should take about twenty minutes.
  5. Prepare the rouille: Use a mortar to crush the garlic cloves into a fine paste after removing the stems. Add the egg yolk and the saffron, then blend in the olive oil little by little to make a mayonnaise, stirring it with the pounder of the mortar.
  6. Cook the potatoes, peeled and boiled and cut into large slices, in salted water for 15 to 20 minutes. Open the sea urchins with a pair of scissors and remove the roe with a small spoon.
  7. Arrange the fish on a platter. Add the sea urchin roe into the broth and stir.
  8. Rub several slices of bread with garlic and spread a tablespoon of rouille on each. Place at least two slices per serving bowl.
  9. Remove the fish and potatoes from the broth and place them on a large serving platter.
  10. Pour the hot broth in each bowl containing a slice of bread smothered in rouille. Then serve the fish and the potatoes on a separate platter.


  1. Charte de la Bouillabaisse Marseillaise
  2. Jean-Louis André, Cuisines des pays de France, Éditions du Chêne, 2001
  3. Octopus is used in bouillabaisse only in the Goudes quarter of Marseille, according to Jean Louis André, Cuisines des Pays de France

Cookbook:Bread Recipes

Cookbook | Recipes | Ingredients

Please see and use Cookbook:Bread instead of this page.


Cookbook:Breaded Fried Oysters

Cookbook | Ingredients | Recipes


Serves 4 as an entrée, or 8 as an appetizer


  1. Take the cleaned oysters and place them on a clean towel and dry.
  2. Beat the eggs and cream together, and place in a shallow bowl.
  3. Combine the bread or cracker crumbs with the salt, pepper, and cayenne. Place in a shallow bowl or on a plate
  4. With a fork dip each oyster individually in the egg and lay them on the cracker, and with the back of a spoon pat the cracker close to the oyster; lay them an a dish, and so continue until are done.
  5. Heat the oil in a frying-pan, the amount of oil will vary with the cooking method used. Deep fry, pan fry, or sauté the oysters in the pan, but do not crowd them; cook in batches if needed. Fry quickly a light brown on both sides; a 1 or 2 minutes a side should be enough. Serve hot.

The information in this module was taken from the public domain 1881 Household Cyclopedia and modernized by Wikibooks editors.

Cookbook:Breakfast Waffles (Gluten-Free)

Cookbook | Ingredients | Recipes | Breakfast Recipes

Gluten-Free Breakfast Waffles - These waffles are surprisingly good for a gluten-free recipe. They are similar to the breakfast waffles made with wheat flour except the flour is replaced with Wheat-Free Baking Mix. They are simple and predictable to make. The batter can be made in about 15 minutes, so they are suitable as a last-minute addition to a breakfast. They are made fluffy by beating the egg whites separately and folding them in as the last step.

The amount of milk is tailored to "Bob's Red Mill Wheat Free Biscuit & Baking Mix" which is a blend of non-wheat flours and some gluten-free binders. You could use any Wheat-Free Baking Mix provided it is actually gluten-free (and not just wheat-free), but you might have to adjust the amount of milk to get the right consistency.



  1. Mix egg yolks and milk.
  2. Add the wheat-free baking mix, baking powder, sugar, salt and mix well.
  3. Add the oil.
  4. Beat the egg whites until stiff and then fold into the batter.


/Recipes/Print version 0 to L
Category Dessert recipes
Servings ?
Time ?

Cookbook | Ingredients | Recipes | Dessert | Brazilian Cuisine

Brigadeiro is a simple Brazilian chocolate fudge candy created in the 1920s. It is named after Brazilian airman Brigadeiro Eduardo Gomes. It's commonly served with soda, coffee or milk.


Warning. This does not produce anything which can hold a spherical shape. The ingredients and procedure below produce a tasty pudding/mousse. Even when cool it still flows as a liquid.


  1. In a heavy saucepan, mix the milk, cocoa and butter. Stir to dissolve the chocolate.
  2. Put over low heat and stir constantly with a wooden spoon.
  3. Continue stirring until you are able to see the bottom of the pot when you tilt the pan - the mixture should slide quickly. This should take 10-12 minutes.
  4. Transfer to a greased plate.
  5. Allow to cool.
  6. Butter your hands and roll the mixture into small balls (around 2cm in diameter) and roll them over the chocolate sprinkles.


You can substitute the cocoa powder for 100g of baking chocolate. If you want a lighter candy use powdered chocolate (such as Nestlé Quick). You can also put raisins or nuts in the center of the candy. You can decorate with powdered sugar instead, or cocoa powder.

Brazilian brigadeiros also have gourmet varieties. Some references are available in specialized houses in Brazil: Maria Brigadeiro and Brigadeiríssimo and Brigadeiro Gourmet

(Brazilian chocolate confection)

Cookbook:British Lemon Meringue Pie

Cookbook | Ingredients | Recipes | Dessert | UK Cuisine

These instructions will make a sticky and indulgent lemon meringue pie. If you want the normal gel-like centre, use the other recipe instead.


Serves 4.


  1. Find a 10 inch (25cm) diameter pie dish about 1 inch deep (2.5cm). There are 3 layers to make.
  2. Make the bottom layer by pounding the digestive biscuits into crumbs with the end of a rolling pin. Add sufficient melted butter to make the mixture cohere, mix well, then smooth it into the bottom of the pie dish. Press down firmly with the tip of a spoon to make the base.
  3. Make the filling. Take a tin of sweetened condensed milk, and add the yolk of one egg. Stir gently, and add the lemon. Add the lemon to taste: more will be better, but be careful not to add too much or it will spoil the texture. Do not stir too much. Pour this into the pie dish, covering the biscuit layer.
  4. Make the top. Whisk all 3 egg whites, then add the caster sugar, then whisk some more. Spoon the meringue mix into the pie dish, sealing around the edges.
  5. Cook the result in a moderately cool oven (325 degrees F) for about 45 minutes until the meringue is a light golden brown. The aim is to cook the meringue and partly cook the centre (unlike, say, Baked Alaska, where only the top of the meringue is flash-cooked). Remove from the oven, allow to cool, and place in the refrigerator for 2 hours to set. Enjoy.

Notes, tips, and variations

  • There are 2 types of lemon meringue pie. The more common version has a lemon "gel" in the centre (which is often a luminous yellow colour), and a hard pastry base. The version above is much stickier.
  • In an earlier version, the centre used all 3 egg yolks. It isn't necessary, and it is more healthful to omit 2 of them.
  • When making the middle, it's essential to mix in the egg before the lemon. The acidity of the lemon acts on the yolk protein to thicken it; putting in the lemon first (which is tempting if you want to "add lemon to taste" without eating raw egg yolk) will cause the yolk to go "stringy" on contact.

Cookbook:Broccoli Stir Fry

Cookbook | Ingredients | Recipes | Meat Recipes



  1. Cut raw meat into small pieces.
  2. Chop the broccoli head into medium-small pieces, perhaps 1.2-inch diameter. Cut the stalk to be like disks, 1/8-inch thick.
  3. Place oil in a wok and turn on the heat. High temperatures can produce a better result, but require rapid stirring to prevent burning. Slow beginners should use lower temperatures. Split the cooking into batches as needed to ensure that your wok is not too full; there should be plenty of room to stir and toss the food in your wok. You may prefer to cook each ingredient separately, then mix them at the end.
  4. Place sesame seeds into the wok. Stir fry them until they are golden-brown. Remove them, and put them aside for later.
  5. Stir-fry the meat. Drain juices and add more oil as needed.
  6. Add soy sauce. For a typical wok full of food, add a tablespoon. If using low-salt soy sauce, you can add much more without making the food too salty.
  7. Add back the sesame seeds.
  8. If using ginger, add about 1/4 teaspoon, depending on taste. Ginger is somewhat hot.
  9. Add the broccoli, stalks first. When done, the broccoli should be just slightly softened. Broccoli should end up being very bright green, losing the bluish cast but not gaining any hint of a yellow-brown cast.


Near the end, you can add: well-drained canned straw mushrooms, well-drained canned water chestnuts, and crisp white bean sprouts. Don't forget that seafood is an option.

Cookbook:Brown Rice with Ground Turkey

Cookbook:Brown Rice with Ground Turkey



(Italian, Appetizer)

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(kebab meat recipe, and some European kebab dishes, pictures planned to be added soon)

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(Clam Chowder variation)

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Template:Print chapter heading Cookbook:Galaktoboureko

Template:Print chapter heading Cookbook:Garlic bread

Template:Print chapter heading Cookbook:Garlic croutons


Template:Print chapter heading Cookbook:Garlic Lemon Chicken


Template:Print chapter heading Cookbook:Garlic Parmesan Pasta

Template:Print chapter heading Cookbook:Garlic, Tomato and Cheddar Sandwich

Template:Print chapter heading Cookbook:Gazpacho

Template:Print chapter heading Cookbook:Giblet Soup

Template:Print chapter heading Cookbook:Gingerbread

Template:Print chapter heading Cookbook:Ginny's Toll House Cookies

Template:Print chapter heading Cookbook:Glazed Sweet Potatoes

(or yams)

Template:Print chapter heading Cookbook:Goulash


Template:Print chapter heading Cookbook:Goulash Soup


Template:Print chapter heading Cookbook:Grand Union Bacon

Template:Print chapter heading Cookbook:Hominy Grits

Template:Print chapter heading Cookbook:Grilled Cheese Sandwich

Template:Print chapter heading Cookbook:Grilled Peanut Butter Sandwiches

Template:Print chapter heading Cookbook:Grilled Portobello Mushrooms

Template:Print chapter heading Cookbook:Grotten Hans

Template:Print chapter heading Cookbook:Guacamole

Template:Print chapter heading Cookbook:Guacamole Dip

Template:Print chapter heading Cookbook:Gyoza

(Japanese, also known as Pan-Fried Dumplings or Potstickers) (p)

Template:Print chapter heading Cookbook:Hard Tack

Template:Print chapter heading Cookbook:Herb Bubble Bread

Template:Print chapter heading Cookbook:Hermits

(Chewy molasses-spice cookies)

Template:Print chapter heading Cookbook:Herring soup

Template:Print chapter heading Cookbook:Holland Tea Cakes

Template:Print chapter heading Cookbook:Pizza Vanegas

Template:Print chapter heading Cookbook:Hominy recipe

Template:Print chapter heading Cookbook:Hominy Grits

Template:Print chapter heading Cookbook:Honey Mustard Salmon

Template:Print chapter heading Cookbook:Honey Taffy

Template:Print chapter heading Cookbook:Hot and Sour Soup

Template:Print chapter heading Cookbook:Hot and Spicy Dip


Template:Print chapter heading Cookbook:Hot milk cake

Template:Print chapter heading Cookbook:Hot Sauce

Template:Print chapter heading Cookbook:Huevos divorciados

(divorced eggs)

Template:Print chapter heading Cookbook:Huevos Rancheros

(ranch-style eggs)

Template:Print chapter heading Cookbook:Hummus

Template:Print chapter heading Cookbook:Italian risotto

Template:Print chapter heading Cookbook:Jamaican Jerk Chicken

Template:Print chapter heading Cookbook:Jamaican Jerk Spice

Template:Print chapter heading Cookbook:Jalebi


Template:Print chapter heading Cookbook:Jambalaya

(southern USA)

Template:Print chapter heading Cookbook:Rainbow Jello

Template:Print chapter heading Cookbook:Kal kals


Template:Print chapter heading Cookbook:Kashmiri Pulao


Template:Print chapter heading Cookbook:Keralan vegetable stew

(Indian; Vegan)

Template:Print chapter heading Cookbook:Khara pongal

(Indian; Vegan)

Template:Print chapter heading Cookbook:Kimchi

Template:Print chapter heading Cookbook:Kiwi and Asian Pear in Lemon Sauce

Template:Print chapter heading Cookbook:Koeksisters

(South African)

Template:Print chapter heading Cookbook:Kovaim


Template:Print chapter heading Cookbook:Kroppkakor

Template:Print chapter heading Cookbook:Kung Pao Chicken

Template:Print chapter heading Cookbook:Lancashire Hotpot

Template:Print chapter heading Cookbook:Lasagne with bean sauce


Template:Print chapter heading Cookbook:Latkes

Template:Print chapter heading Cookbook:Le Tourin

Template:Print chapter heading Cookbook:Lemonade

Template:Print chapter heading Cookbook:Lemon Meringue Pie

Template:Print chapter heading Cookbook:Lentil soup

Template:Print chapter heading Cookbook:Lettuce Soup

Template:Print chapter heading Cookbook:Limoncello


Template:Print chapter heading Cookbook:Lomo saltado


Template:Print chapter heading Cookbook:Luciabullar

Template:Print chapter heading Cookbook:Louis Dressing

Template:Print chapter heading Cookbook:Loukoumas

Template:Print chapter heading Cookbook:Low Country Shrimp and Grits

Template:Print chapter heading Cookbook:Lynn's Veggie Salad

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