Cookbook:Recipes/Print version 0 to L

Cookbook:1-2-3-4 Cake

Recipes/Print version 0 to L
Category:	Cake recipes
Servings:	8-10
Time:	prep: 20 minutes baking: 60 minutes
Difficulty:

Cookbook | Recipes | United States | Cake

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

Ingredients

• 1 cup (240 mL) butter
• 1 cup (240 mL) milk
• 2 cups (480 mL) sugar
• 3 cups (720 mL) flour
• 3 teaspoons (15 mL) baking powder,
• 3 pinches salt
• 4 eggs

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)

Preparation

You will need these things:

• 

  The ingredients. (Salt not shown here)

• 

  Cooking implements: beaters, large bowl, cup measurement and large cake tin. Scales optional.

• 

  An oven, of course!

Method

• 

  1. Preheat your oven.

• 

  2. Cream the butter and sugar together.

• 

  3. Crack the eggs in, and beat them in too

• 

  After beating in the eggs, it looks like this

• 

  4. Now get your flour and milk

• 

  5. Mix a little bit of flour in

• 

  6. Then a little bit of milk

• 

  Repeat 5 and 6 until done. By now the mixture will be very smooth

• 

  7. Pour the mixture into a greased and floured cake tin, then pop it in the oven

• 

  8. Checking if the cake is "done": put a sharp knife or skewer into the centre of the cake

• 

  If the knife is dirty - the mixture is still wet - put it back in! (This was after about 15 minutes, it takes a lot longer)

• 

  Finally, it's done! Notice how brown the top is, due to the high sugar content

Other images

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• 

(pt)

Cookbook:Aam panna

Cookbook | 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.

Ingredients

• 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 Cookbook:Chili
• A handful of fresh mint leaves

Procedure

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:Accra

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

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

Serves 8-10

Ingredients

• 2 cups (480 mL) flour
• 2 tsp (10 mL) baking powder
• 1 tsp (5 mL) sugar
• ½ lb (~225g) chopped shrimp
• 2 spring onions chopped.
• ¼ cup (60 mL) green pepper chopped
• 1 small onions chopped
• 4 cloves garlic
• 1 tsp (5 mL) thyme
• 1 tsp (5 mL) parsley
• water
• 1 Scotch bonnet or hot pepper
• black pepper and salt (really optional here) to taste

Procedure

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:Adobo

Cookbook | Recipes | Cuisine of the Philippines

Recipes/Print version 0 to L
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 wont 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.

Ingredients

• 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 smashed cloves of garlic
• 1-2 pieces bay leaf
• ½ tsp (2.5 mL) freshly cracked (not ground) black pepper corns

Preparation

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 it has dried a bit. Adobo should not be saucy.

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

(Philippines)

Cookbook:Agedashi tofu

Cookbook | 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.

Ingredients

• 4-6 oz. (~115-170 g) soft tofu
• potato or corn starch
• Oil for deep frying

Sauce

• ½ cup (120 mL) )dashi
• 2 Tbs (30 mL) light soy sauce
• 1½ Tbs (22.5 mL) mirin

Condiments

• green onions, thinly sliced
• Grated ginger
• Grated daikon (white radish)

Procedure

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

Recipes/Print version 0 to L
Category:	Sauce recipes
Servings:	6 persons
Time:	15 minutes
Difficulty:

Cookbook | 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.

Ingredients

• 1¾ cups (400 ml) heavy cream
• 6 tbs. unsalted butter
• 8.5 ounces (240 grams) grated Parmesan cheese or asiago cheese
• 1 tsp. salt
• fresh-ground black pepper
• pinch of fresh-ground nutmeg

Preparation

1. Combine 1¼ cups (300ml) 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 (100ml) 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.

Notes

• 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

Recipes/Print version 0 to L
Category:	Indian recipes
Difficulty:

Cookbook | 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.

Ingredients

• 750 g tomatoes, diced or puréed
• 1 big cauliflower cut into chunks
• 4-5 potatoes, peeled, cut into cubes
• 1 lemon
• 4-5 tablespoons of ghee or cooking oil
• 1 teaspoon cumin seeds
• 1 tablespoon salt
• 1 tablespoon curcuma (turmeric)
• 2 tablespoon ground coriander
• 1-2 tablespoon ground chilli
• 2-4 tablespoon garam masala
• 1 sprig of mint

Procedure

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

• Authentic Indian recipes
• Wikipedia article
• Illustrated recipe
• Video recipe
• Aloo Gobi Masala video demonstration

(Indian; Vegetarian)

Cookbook:Aloo Pies

Recipes/Print version 0 to L
Category:	Caribbean recipes
Servings:	4
Energy:	500 Cal
Time:	45 minutes
Difficulty:

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

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

Serves 6-8

Ingredients

• 2 cups all purpose flour
• 2 tsp. baking powder
• ½ tsp. salt
• ¾ cups water
• 4 medium potatoes, approximately 600g or 1lb
• Salt and black pepper
• Hot pepper
• Ground or whole cumin ([jeera) to taste, approximately 1 - 1½ tsp.
• Oil for deep frying

Procedure

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

Recipes/Print version 0 to L
Category:	Side Dish recipes
Servings:	4-6
Time:	20 minutes
Difficulty:

Cookbook | 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.

Ingredients

• 4 large potatoes, cubed and par-boiled
• 1 medium onion, chopped thin
• 4-5 split green chillies
• ½ teaspoon salt
• ½ tablespoon chana dhal (optional)
• ½ teaspoon mustard seed
• 5 curry leaves
• pinch of turmeric powder
• 1 tablespoon oil

Procedure

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

Recipes/Print version 0 to L
Category:	Appetizer recipes
Servings:	12
Time:	30 minutes
Difficulty:

Cookbook | Recipes

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

Ingredients

Yield: 1 dozen appetizers

• 1/2 cup dry white wine
• 1 clove garlic, chopped
• salt & pepper to taste
• 12 shucked oysters
• 6 slices lean bacon

Procedure

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 | 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.

Ingredients

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
• Milk or lemon to taste
• Sweetener, such as sugar or honey, 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

Procedure

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.

(p)

Cookbook:Ambrosia Fruit Salad

Recipes/Print version 0 to L
Category:	Dessert recipes
Servings:	8
Time:	prep: 5 minute chilling: 60 minute
Difficulty:

Cookbook | Recipes | Dessert

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.

Ingredients

• 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

Procedure

1. Mix the mandarin oranges, 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:Anko

Cookbook | 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

Ingredients

• 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

Procedure

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.

Dough

Ingredients

(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)

Procedure

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.

(Japan)

Cookbook:Anticuchos

Cookbook | Recipes | Cuisine of Peru

Ingredients (for 5 people)

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

• 1 Beef heart
• 2 cloves of garlic
• ¼ of a cup ground spicy red chili
• 2 cups of brown vinegar
• 1 teaspoon of ground cumin
• 1 teaspoon of achiote (annatto)
• 1 teaspoon of salt
• 1 teaspoon of ground black pepper

Procedure

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.

(Peruvian)

Cookbook:Anzac Biscuits

Recipes/Print version 0 to L
Category:	Cookie recipes
Servings:	~15
Time:	prep: 15 min baking: 15 min
Difficulty:

Cookbook | 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 variation of Scottish oat cakes, 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.

Ingredients

• 2 cups plain (non - self raising) Flour
• 1 cup sugar
• 4 tablespoons golden syrup (cane syrup)
• 1 cup desiccated coconut
• 2 cups rolled oats
• 225 grams butter or margarine

if you don't have coconut add more syrup and more oats

Procedure

1. Mix the dry ingredients in a bowl, and melt the syrup and butter in a saucepan. If necessary add a little water to the mix.
2. Mix the wet and dry ingredients and roll into small balls and flatten on oven trays
3. Bake at 150°C (300°F) for about 15 minutes.

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

Notes, tips, and variations

1. Using brown sugar instead of white sugar gives more colour and flavour
2. 1 teaspoon bicarbonate of soda and add a little more water if mixture is too dry
3. http://www.awm.gov.au/encyclopedia/anzac/biscuit/recipe.htm - A recipe by an original ANZAC.

(p)

Cookbook:Appam

Recipes/Print version 0 to L
Category:	Flatbread recipes
Servings:	12
Time:	prep: overnight cooking: 2-3 min each
Difficulty:

Cookbook | 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.

Ingredients

• 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

Procedure

1. Soak the raw rice in water overnight.
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

• Dosa

(Indian; Vegan)

Cookbook:Apple Bundt Cake

Recipes/Print version 0 to L
Category:	Cake recipes
Servings:	12 slices
Time:	2 hours
Difficulty:

Cookbook | 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.

Ingredients

• 2 cups sugar
• Rind of 1 lemon
• 4 eggs
• 1 cup vegetable oil
• 1 tsp vanilla
• 2 cups flour
• ½ tsp allspice
• ½ tsp nutmeg
• 2 tsp baking powder
• 2 tsp baking soda
• 1 tsp salt
• 1 tsp cinnamon
• 3 large tart apples, grated
• ½ cup raisins

Serves 12

Procedure

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 | 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.

Ingredients

• 6 cups sliced and cored baking apples (for example, Granny Smith)
• 1/2 cup (100 g) all-purpose flour
• 1/2 cup (100 g) rolled oats
• 3/4 teaspoon (3 g) cinnamon
• 1/3 cup (75 g) cold butter or cold margarine
• 2/3 to 3/4 cup (120-150 g) brown sugar

Procedure

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 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 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 8 inch pan. Sprinkle with lemon juice. Combine all dry ingredients with butter and mix until crumbly. Sprinkle all this over apples and bake at 375 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, eg 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

Cookbook | Recipes | 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
Category:	Dessert recipes
Servings:	6-8
Time:	prep: 45 minutes baking: ~60 minutes
Difficulty:

Cookbook | Recipes | Desserts

Ingredients

Pie Crust

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

or

• 1 store-bought pie crust

Pie Filling

• 1 lb (500g) apples, sliced
• 2 tbsp lemon juice
• 1 oz (28g) salted butter
• 2½ c sugar, and additional for sprinkling
• ¼ c flour
• 2½ tbsp cornstarch
• cinnamon
• nutmeg

Pie Topping

• 1 oz (28g) milk
• cinnamon
• sugar

Procedure

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

Do not precook apples, as this will deprive the pie of a substantial amount of flavor and turns the apples into goop!

1. Peel and slice apples into 1/8th-1/4th inch (about 50mm) 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.

Warnings

• 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

• Apple Pie II
• Apple pie

(p)

Cookbook:Apple Pie II

Cookbook | Recipes | Desserts

Ingredients

Pie Crust

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

or

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

Everything Else

• 4 McIntosh apples
• 1 teaspoon cinnamon
• 2 cups sugar
• ¼ cup flour
• 2 cups water
• 3½ tablespoons cornstarch
• lemon juice (of ½ lemon)
• ½ teaspoon nutmeg

Procedure

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 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 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

• Apple Pie I
• Apple Pie

Cookbook:Apple raisin oat muffins

Recipes/Print version 0 to L
Category:	Muffin recipes
Servings:	18-21
Energy:	135 Cal
Time:	45
Difficulty:

NUTRITION FACTS:
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 | 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.

Ingredients

• 1.5 cup (360 mL) whole wheat flour
• 1.5 cup (360 mL) rolled oats
• 1 Tbsp (15 mL) baking powder
• 0.5 tsp (2.5 mL) baking soda
• 0.25 cup (60 mL) granulated sugar
• 0.25 cup (60 mL) brown sugar
• 1 whole egg
• 1 cup (240 mL) milk, whole or 2%
• 0.33 cup (80 mL) vegetable oil (your favorite is fine)
• 2 cup (480 mL) apple, grated (Granny Smith is an excellent choice)
• 2 tsp (10 mL) cinnamon
• 0.5 tsp (2.5 mL) nutmeg
• 0.5 tsp (2.5 mL) salt
• 1 tsp (5 mL) vanilla extract
• 0.25 cup (60 mL) raisins

Equipment

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

Procedure

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.

Warnings

• 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

Recipes/Print version 0 to L
Category:	Dessert recipes
Servings:	6
Time:	1-6 hours
Difficulty:

Cookbook | 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.

Ingredients

• 3/4 cup pearl tapioca or 1/2 c. minute tapioca (instant)
• 2 cups boiling water
• 1/2 teaspoon salt
• 6 apples
• 1/2 cup brown sugar
• 1 teaspoon cinnamon
• 1 tablespoon butter

Procedure

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

Recipes/Print version 0 to L
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. There is a widespread belief among Hispanics in the US that it originated in Puerto Rico but there is no direct evidence for this. 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.

Ingredients

• A three to four pound chicken cut into serving pieces
• salt and pepper to taste
• olive oil
• 4 cloves of fresh, minced garlic
• 1 medium onion, chopped
• 8 oz diced red bell pepper
• 1 can (15 ounce) diced tomatoes
• 1/2 tablespoon sweet paprika
• 1/2 oz chopped cilantro
• 6 cups chicken bouillon
• a handful of cilantro
• 8 saffron threads or 1 teaspoon food coloring for yellow rice
• 2 cups medium or long-grain rice
• 8 oz canned peas (thoroughly drained)

Procedure

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:

• Recipe on In Mama's Kitchen website
• Recipe on Simply Recipes website
• Recipe on All Recipes website
• Recipe on All Recipes website

(Peruvian)

Cookbook:Arroz tapado

Recipes/Print version 0 to L
Category:	rice recipes
Servings:	6
Time:	45 minutes
Difficulty:

Cookbook | 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 prepartion 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.

Ingredients

• 3 cloves of garlic, minced
• 2 tablespoons of olive oil
• lemon juice
• salt
• 4 cups (1 litre) water
• 1 pound (450g) washed rice
• 1 onion, finely chopped
• 2 pounds (900g) of ground beef
• 2 tomatoes, finely chopped
• 1 tablespoon tomato paste
• 4 tablespoons of raisins
• 5 black olives, chopped
• 3 hard boiled eggs; two chopped, one whole
• 1 tablespoon parsley, finely minced

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.

Preparation

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

(Peruvian)

Cookbook:Artichoke Hearts Attack

Cookbook | 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.

Ingredients

Equal parts:

• artichoke hearts, chopped or squeezed
• mayonnaise
• Parmesan or Romano cheese

Procedure

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):

• salt and pepper
• chopped scallions, (green onions)
• dill weed
• finely chopped olives, (often with pimento)
• chopped tomatoes are an especially common addition
• any number of very finely chopped vegetables, sometimes pre-cooked but raw is fine
• chopped spinach, cooked
• ½ cup sour cream
• ½ cup cream cheese
• minced garlic
• small can chopped green chilis
• Dijon mustard (teaspoon or tablespoon to taste)

Serving

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

This Cookbook page needs work. Please improve it. See the talk page for discussion regarding improvements.

Cookbook | Recipes

This is a healthy and tasty soup.

Ingredients

• Small broiled bone
• 1 1/2 pint (850 ml) of peas
• water
• 1 root of celery
• Small bunch of sweet herbs
• 1 large onion
• Cayenne pepper to taste
• salt to taste
• spinach juice
• asparagus, boiled and cut into small pieces

Procedure

1. Put a small broiled bone to the peas, and water in proportion, the celery, the herbs, and onion.
2. Add cayenne pepper and salt to taste; boil it briskly for five hours.
3. Strain and pulp it, then add the spinach juice, and asparagus.

Notes and Tips

• A teaspoonful of walnut soy, and a teaspoonful of mushroom catsup, answers as well as the bone.

This page incorporates text from the public domain 1881 Household Cyclopedia.

Cookbook:Atkins-friendly Tira Misu

Recipes/Print version 0 to L
Category:	Dessert recipes
Servings:	4
Time:	5 minutes
Difficulty:

Cookbook | Recipes | Atkins Diet Cooking | Dessert

Based on the original tiramisù.

Ingredients

• 1 cup sour cream
• 2 one-cup packages of non-low-fat cream cheese
• 2 large eggs
• 2 tbsp baking cocoa
• 1 tsp instant espresso powder

Procedure

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

Warnings

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

Cookbook:Azteca

Cookbook | 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.

Ingredients

• 1 can (~2 cups) corn
• 1 can (~2 cups) kidney beans
• 1 can (~2 cups) black beans
• ½ onion, finely minced
• 4 cloves garlic, finely minced
• 6 dried chilis (chili pequins), chopped
• mustard seed, salt, and freshly ground black pepper, to taste

Procedure

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

Cookbook:Baati

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

Cookbook | Recipes | Indian Cuisine | Bread

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.

Ingredients

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

Procedure

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 (1.25cm) inch 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.

(Indian)

Cookbook:Baba ganoush

Recipes/Print version 0 to L
Category:	Appetizer recipes
Servings:	10
Time:	15 minutes
Difficulty:

Cookbook | 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.

Ingredients

• 1 medium-large eggplant, any variety, 1 to 1½ pounds
• 2 tablespoons raw tahini
• Juice of 1 lime
• 1 clove garlic, crushed
• 3 tablespoons olive oil
• ½ tsp salt
• Paprika or cayenne pepper, as a garnish

Procedure

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 | 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.

Ingredients

• 2 lbs. salt cod
• 1 cup olive oil
• 4 medium-sized onions
• 1 tsp. garlic, finely-chopped
• 6 medium-sized potatoes
• 20 pitted black olives
• 6 hard-boiled eggs, sliced
• 2 Tbs. parsley, finely chopped

Procedure

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. 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 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.
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

(Portuguese Cod Cassarole)

Cookbook:Bacon Cheese Omelet

Recipes/Print version 0 to L
Category:	Breakfast recipes
Servings:	1
Energy:	888 Cal
Time:	5-10 minutes
Difficulty:

Cookbook | Recipes | Breakfast Recipes | Omelet Recipes

Ingredients

• 3 large eggs
• 2 medium (10 oz) slices of cooked bacon
• 2 slices of American cheese
• 1 Tablespoon of butter

Equipment

• 10" Non-stick skillet
• Non-stick spatula
• Fork or whisk

Procedure

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

(p)

Cookbook:Baingan Bartha (Southern)

Recipes/Print version 0 to L
Category:	Indian recipes
Servings:	4
Time:	40 minutes
Difficulty:

Cookbook | 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.

Ingredients

• single (1 pound) eggplant (aubergine)
• 2-6 green chillies, as desired
• 1 cup fresh ground coconut
• 1 cup chopped fresh coriander (cilantro)
• 2 cups paneer (or yoghurt)
• salt to taste

Procedure

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.

Warnings

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.

(Indian)

Cookbook:Baked Lamb and Yogurt

Recipes/Print version 0 to L
Category:	Albanian recipes
Servings:	4
Time:	2 hours
Difficulty:

Cookbook | Recipes | Cuisine of Albania | Lamb

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

Ingredients

• 1½ lbs lamb
• 4 tablespoons butter (½ stick)
• 2 tablespoons rice
• salt, pepper

For yogurt sauce

• 1 tablespoon flour
• 4 tablespoons butter (½ stick)
• 2 lbs. yogurt
• 5 eggs
• salt, pepper

Procedure

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.

References

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

Cookbook:Baked Oatmeal

Cookbook | 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.

Ingredients

• 3 cups (720g) quick-cooking oats
• 1 cup (240g) brown sugar
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1 teaspoon salt
• 1 cup (240ml) milk
• 1/2 cup (120g) butter (melted)
• 2 eggs

Procedure

Mix the ingredients and pour them into a 9in (20cm) 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.

Variations

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 (720g) quick-cooking oats (same as before)
• 1/2 cup (120g) wheat flakes (added)
• 1/2 cup (120g) 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 (360ml) soy milk (increased from 1c, changed to soy milk from availability)
• 1/2 c (120ml) vegetable oil (substituted for the butter)
• 3 eggs (increased from 2)

Cookbook:Baked Pork Chops

Cookbook | Recipes

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

Ingredients

• 3 or 4 bone-in pork chops, 1/4 inch (6 mm) thin
• A medium apple, cored and sliced thin
• A medium onion, sliced thin
• 1 tablespoon (15 ml) honey
• 1 tablespoon (15 ml) caraway seed (can be salvaged from the bag your rye bread comes in)
• Garlic salt, black pepper, and Dijon mustard, to taste

Procedure

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 | Recipes | Bread Recipes

Recipes/Print version 0 to L
Category:	Bread recipes
Time:	1 hour
Difficulty:

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.

Ingredients

• 1½ cups white sugar
• ½ cup butter, softened
• 3 bananas (the riper the better), mashed
• 2 eggs
• 2 cups all-purpose flour
• ½ tsp. baking soda
• ⅓ cup sour milk or buttermilk
• ¼ tsp. salt
• 1 tsp vanilla extract

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

Directions

1. Preheat oven to 350°F (175°C).
2. Lightly grease an 8 in x 4 in 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

• Official Banana Bread Recipe from Chiquita Bananas
• Banana Bread with Streusal Topping
• Banana Bread recipe with step by step instructions and photographs
• Banana Bread Recipe

Cookbook:Banana nut muffin

Recipes/Print version 0 to L
Category:	Muffin recipes
Servings:	20 2-inch muffins
Time:	prep: ~15 minutes baking: 20-25 minutes
Difficulty:

Cookbook | Recipes

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

Ingredients

• ⅔ cups (160ml) white flour
• 1⅓ cups (320g) whole wheat flour
• ½ tsp. salt
• 2 tsp. baking powder
• ½ cups (120ml) chopped nuts (such as walnuts)
• 2 egg
• 1 tbsp. honey (or molasses, or 1T honey, 1T sugar)
• 1 cup milk (or soy milk)
• ¼ cup vegetable oil
• 2 or 3 bananas, mashed
• Note: Add sugar to taste, if necessary.

Procedure

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 2in (5cm) muffins.

References

(p)

Cookbook:Banana Chocolate Bread Pudding

Recipes/Print version 0 to L
Category:	Dessert recipes
Servings:	6
Time:	1 ½ hours
Difficulty:

Cookbook | Recipes | Desserts

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

Ingredients

• ¼ cup semisweet chocolate chips
• ¼ cup plus 2 tablespoons spiced rum
• 4 eggs
• 2 cups whipping cream
• 1 teaspoon vanilla extract
• 5 tablespoons sugar
• 1 16 oz loaf of French bread or other non-sour white bread (stale bread is traditionally used)
• 2 tablespoons butter
• 3 bananas

Procedure

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

Recipes/Print version 0 to L
Category:	Dessert recipes
Servings:	6-8
Time:	prep: 30 minutes cooking: ~30 minutes
Difficulty:

Cookbook | 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.

Ingredients

Pie crust

• Grandma's Pie Crust.

Pie filling

• 1/2 cup white granulated sugar
• 6 tablespoons all purpose flour
• 1/4 teaspoon salt
• 2 1/2 cups milk
• 1 egg, whipped
• 1 tablespoon butter
• 1/2 teaspoon vanilla extract
• 4 ripe bananas, sliced
• 1/4 cup lemon juice

Pie topping

• 1/2 cup heavy cream
• 1/2 teaspoon vanilla extract
• 1 1/2 teaspoons powdered sugar

Procedure

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.

Warnings

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

Cookbook:Banana Creme Pie

Cookbook | Recipes

Banana Crème Pie

Ingredients

• 3 large bananas or 4 medium bananas, sliced
• 3/4 cup sugar
• 1/3 cup all purpose flour or

  3 Tbs cornstarch

• 1/4 tsp salt
• 2 cups milk
• 3 egg yolks, slightly beaten
• 2 Tbs butter
• 1 tsp vanilla extract
• 1 9-inch baked pastry shell
• meringue made from the leftover egg whites (optional)

Procedure

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 for 12–15 minutes.

Cool before serving.

Notes, tips, and variations

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

References

• Based on Recipe Archive: Banana Cream Pie July 1993

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Cookbook:Barbecued Spare Ribs

Recipes/Print version 0 to L
Category:	Pork recipes
Servings:	4
Time:	prep: overnight cooking: 60 minutes
Difficulty:

Cookbook | 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.

Ingredients

• 2 pounds pork spare ribs
• 1/4 cup soy sauce
• 2 tablespoons honey
• 2 tablespoons hoisin sauce
• 2 tablespoons white vinegar
• 1 tablespoon sake
• 2 cloves garlic, minced
• 1 teaspoon sugar
• 1/4 teaspoon of freshly ground white pepper
• 2 tablespoons pork stock
• freshly ground black pepper and salt to taste

Procedure

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 325-350 degrees and cook for 3-4 hours.

Cookbook:Barbecue Sauce

Cookbook | Recipes | Sauces | Meat Recipes

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.

Ingredients

• 1 cup ketchup (catsup)
• 1/2 cup molasses
• 1/2 teaspoon "concentrated" liquid smoke flavoring

Procedure

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

Recipes/Print version 0 to L
Category:	Sauce recipes
Servings:	8 (1/4 cup each)
Time:	20 minutes
Difficulty:

Cookbook | 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.

Ingredients

• 1 cup (235 mL) ketchup
• 6 tablespoons (90 mL) Worcestershire sauce
• 4 tablespoons (60 mL) butter or margarine
• 3 tablespoons (45 mL) white vinegar
• 1 tablespoon (15 mL) plain prepared mustard
• 3 tablespoons (45 mL) finely minced yellow onion
• 4 teaspoons (20 mL) bottled liquid smoke flavor (hickory)
• 1/4 teaspoon (1 mL) Louisiana-style red pepper sauce
• 1/2 cup (120 mL) brown sugar
• 1 tablespoon (15 mL) granulated sugar
• 1 teaspoon (5 mL) salt

Makes 2 cups (470 mL) of sauce.

Procedure

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

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

Warnings

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

Cookbook:Bean Jahni soup

Recipes/Print version 0 to L
Category:	Soup recipes
Servings:	4
Time:	3 ½ hours
Difficulty:

Cookbook | Recipes | Soups | Cuisine of Albania

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

Ingredients

• 2 cups of dry white beans
• 1/2 cup chopped onions
• 1/2 cup olive oil
• 2 tablespoons tomato sauce
• 1 tablespoon chopped parsley
• 1 tablespoon chopped mint
• salt
• chili powder

Preparation

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 ½inch. Serve hot.

References

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

(Albanian)

Cookbook:Beef and Barley Stew

Recipes/Print version 0 to L
Category:	Stew recipes
Servings:	12
Time:	2 hours
Difficulty:

Cookbook | 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.

Ingredients

• 3 pounds (1.25kg) beef, cubed
• 1 white onion, diced
• 4 cubed potatoes
• 1 cup (240g) barley
• ¼ cup (60g) flour
• 1 can tomato paste
• 1 small can diced tomatoes
• 1 slug Worcestershire sauce
• 1 bunch parsley
• salt, pepper, paprika to taste
• 1 teaspoon thyme
• 2 teaspoons marjoram
• 2 tablespoons vegetable oil
• 2 cartons beef broth
• 1 lb (450g) mushrooms
• 1 pkg frozen green beans
• 3 cloves halved garlic
• 3 stalks celery
• 4 large carrots
• water, enough to cover all ingredients in pot

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.

Procedure

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.

Warnings

• Always follow safe handling guidelines when using raw meat.

Cookbook:Beef Gravy Soup

Recipes/Print version 0 to L
Category:	Soup recipes
Servings:	6-8
Time:	35 minutes
Difficulty:

Cookbook | Recipes | Soups

Ingredients

• 1 pound lean Beef, sliced
• 2 medium Onions, sliced
• 1 pound sliced root vegetables, such as Carrots, Turnips, or Radishs
• 2 tablespoons beef broth
• 2 cups vegetable broth
• Salt, to taste

Procedure

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

Recipes/Print version 0 to L
Category:	Side Dish recipes
Servings:	4-6
Time:	30-60 minutes
Difficulty:

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

Bengal Potatoes is an Indian side dish.

Ingredients

• Potatoes - approximately 2 lbs
• 2 teaspoons panch puran
• Ground turmeric
• chili powder (preferably not too hot. I use Kashmiri chili )
• oil or, preferably, ghee

Procedure

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:Biscuit

Cookbook | 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.

Ingredients

• 2 c (240 mL) flour
• 1 T (15 mL) baking powder
• 1/3 t (2 mL) salt
• 1/3 c (80 mL) lard or shortening
• 1 c (240 mL) milk for drop biscuits, or 3/4 c (180 mL) milk for cut biscuits

Procedure

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:Biscuits

Cookbook | Recipes | Bread Recipes

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.

Ingredients

• 3 cups flour (Preferably a soft wheat flour; look for flour labeled "soft wheat" or "better for biscuits". If no soft flour is available, mixing three parts all-purpose with one part cake flour will get you close.)
• 4 1/2 tsp. baking powder
• 3/4 tsp. cream of tartar
• 2 1/2 tablespoons sugar
• 3/4 tsp. salt
• 3/4 cup shortening
• 1 egg, beaten
• 1 cup milk

Procedure

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 thick and cut with floured cutter (a round cookie cutter).
8. Place on baking sheet and bake at 450°F for 12 minutes.

Cookbook:Biscuits and Gravy

Recipes/Print version 0 to L
Category:	Breakfast recipes
Servings:	About 4
Time:	30 minutes
Difficulty:

Cookbook | 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.

Ingredients

• 1 lb (500 g) Ground breakfast sausage
• 3 T (15 mL) bacon grease
• 1/4 c (60 mL) flour
• 3 c (720 mL) milk
• 1/2 tsp.(2.5 mL) salt
• 1/4 tbsp. (4 mL) ground black pepper

Procedure

Biscuits

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.

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.

Serving

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

Recipes/Print version 0 to L
Category:	Meat recipes
Servings:	12 servings
Energy:	88 Cal
Time:	60 minutes
Difficulty:

Cookbook | Recipes | Meat and Poultry | Bison

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

Ingredients

• 2 pounds ground bison
• 1½ cups soft bread crumbs (2 slices of bread) or ½ cup fine dry bread crumbs
• 1 egg
• ½ cup 1% milk
• ½ cup onion, chopped
• ½ medium green pepper, chopped
• 2 teaspoons Worcestershire sauce (optional)
• 1 teaspoon garlic powder
• ½ teaspoon salt
• ½ teaspoon pepper

Procedure

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 oven for 45 minutes until internal temperature reaches 160°F.

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

Recipes/Print version 0 to L
Category:	Side Dish recipes
Servings:	4
Energy:	210 Cal
Time:	30 minutes
Difficulty:

Cookbook | Recipes | Vegan cuisine | Side dishes

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

Ingredients

• 1 Tbsp. olive oil
• 2 cloves garlic, chopped
• 1 medium onion, chopped
• 1 15-oz. can diced tomatoes, undrained
• 1 15-oz. can black-eyed peas, drained
• 1/4-1/2 tsp. cayenne pepper
• 1 bay leaf
• 1 10-oz. package frozen kale, thawed
• salt and pepper to taste

Procedure

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.

4 servings.

Nutritional information

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

Cookbook:Bliny

Cookbook | 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.

Ingredients

• 1.3 pounds (5 cups) of wheat flour
• 1 tablespoon of sugar
• 1 tablespoon of salt
• 5 teaspoons of butter
• 1 ounce of yeast
• 1 egg
• 4 cups of milk
• 5 teaspoons of olive oil

Procedure

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.

(Russian)

Cookbook:Blondies

Cookbook | 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.

Ingredients

• 1 c. (240g) flour
• 1 tsp baking powder
• ¾ tsp salt
• ½ c. (120g) unsalted butter, melted
• 1 c. (240g) dark brown sugar, firmly packed
• 1 tbsp vanilla extract
• 1 egg
• ¾ c. (180g) chopped pecans

Procedure

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

Recipes/Print version 0 to L
Category:	Sandwich recipes
Servings:	1
Time:	10-15 minutes
Difficulty:

Cookbook | Recipes | Sandwiches

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

Ingredients

• bacon, sliced in rashers
• lettuce, washed and shredded, torn, or in whole leaves
• ripe tomato, sliced into thin disks
• two slices of any type of bread
• sandwich spread or condiments (e.g., butter, margarine, mayonnaise, cream cheese, or mustard, although mayonnaise is traditional)
• ground black pepper, if desired

Procedures

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.)

Warnings

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.)

External links

• Secrets to a perfect BLT sandwich: MSNBC.com (contains photo of BLT)

Cookbook:Blueberry muffin

Cookbook | Recipes

Recipes/Print version 0 to L
Category:	Muffin recipes
Servings:	12
Time:	20
Difficulty:

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

Ingredients

• 1¾ cups (420g) flour
• ⅓ cup (160ml) sugar
• 2 teaspoons baking powder
• ¼ teaspoon salt
• 1 egg, beaten
• ¾ cup (180ml) milk
• ¼ cup (60ml) cooking oil
• ¾ cup (180ml) blueberries, fresh or frozen

Procedure

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)

(p)

Cookbook:Bobó de Camarao

Cookbook | Recipes | Brazilian Cuisine

Ingredients

• 3 lbs (1.2kg) medium size shrimp
• 3 lb (1.2kg) yuca root (cassava, manioc)
• 2 cups onion, chopped
• 3 cloves garlic, chopped
• ½ cup olive oil
• 6 medium tomatoes, peeled and seeded (or a large can of whole tomatoes)
• ¼ cup cilantro, chopped
• 2 cups coconut milk
• ¼ cup palm oil (also known as dendê)
• add salt and pepper to taste

Preparation

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.

(Brazilian)

Cookbook:Boerewors

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

Cookbook | 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.

Ingredients

• 2 lb beef
• 2 lb mutton
• 2 lb veal
• ¼ lb. spek
• 1½ Tbsp. salt
• 1 tsp. ground black pepper.
• 1 Tbsp. coriander, singed¹ and ground
• ¼ tsp ground cloves
• ½ tsp grated nutmeg
• ½ tsp ground allspice
• ½ cup brown vinegar
• 1½ Cookbook:Brandy (optional)
• 2¼ wide sausage casings

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.

Procedure

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.
8. Traditionally, boerewors have been hung up in a dry room to dry for days, (to make what is known as droe wors or "dried" wors) but you can simply put them in the fridge for 24 hours before eating them as fresh wors.
9. 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
10. Boerewors can be stored for up to 3 weeks frozen.

Notes, tips and variations

• Add about 100ml 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

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 of cold water and 2 tablespoons of salt. The salt should 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.

The pan 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 pan.

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 given on the box. 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.

Some cooks fish a strand of pasta (the long kind like spaghetti and linguini) and throw it against the wall. If it sticks, it's done.

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:Couscous

Cookbook:Börek

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.

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.

Ingredients

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

Procedure

• 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.

Fillings

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

Notes

(Middle Eastern cuisine)

Cookbook:Bouballe

Cookbook | Recipes

Ingredients

• 1 T matzo meal
• 2 eggs
• 1 T fecula

Procedure

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:Bouillabaisse

Cookbook | Recipes | French cuisine

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

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 ) 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.

For the broth

• 660 grams sea robin, sliced
• 660 grams scorpionfish, sliced
• 660 grams red gurnard, sliced
• 660 grams conger, sliced
• 660 grams lotte, or monkfish, sliced
• 660 grams John Dory, sliced
• 1 live octopus (optional), cut into pieces
• 10 sea urchins
• 1 kilogram of potato
• 7 cloves of garlic
• 3 onions, sliced
• 5 ripe tomatoes, peeled, quartered and without seeds
• 1 cup of olive oil
• 1 bouquet garni
• 1 branch of fennel
• 8 threads of saffron
• 10 slices of country bread
• salt and cayenne pepper

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.

Preparation

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.

Cookbook:Bread Recipes

Cookbook | Recipes

A loaf of bread.

For general information on bread, see WikiBooks's page on bread, or alternatively, you can see all recipes that have been labelled as being in the bread category.

Bread Basics

• Preparing Yeast
• Dough

Leavened Breads

Yeast Breads

• Cardamom Bread
• Easy Batter Bread
• Easy No-knead Raisin Bread
• Focaccia Bread
• Olive Oil Bread
• Pita
• Rolls
• Rustic Beer Bread
• White Bread

Bread Machine Breads

• Basic Bread Dough
• Rustic Beer Bread

Steamed Breads

• Steamed Buns with BBQ Pork

Quick Breads, etc.

• Banana Bread
• Biscuits
• Golden Corn Bread
• Corn Bread
• Corn Bread 2
• Corn Sticks
• Fried Bread
• Native American Fry Bread
• Orange Bread
• Pumpkin Bread
• Skillet Corn Bread
• Southern Cornbread

Sourdough Breads

• Sourdough Starter
• Pain au levain naturel (Pain levain) "Wild yeast bread"
• San Francisco Sourdough Bread
• Rye Bread
• Yoghurt Bread

Other Breads

• Beer Bread

Pizza

• Basic Pizza Crust

Soda Breads

• Irish Soda Bread
• Irish Brown Bread

Unleavened Breads

• Baati (India)
• Chapati, or roti, (India&Pakistan)
• Hard Tack
• Potato Bread
• Afghan Bread

Recipes with Bread

• Garlic croutons

(p)

Cookbook:Breaded Fried Oysters

Cookbook | Recipes

Ingredients

• 1 pint shucked large oysters, cleaned and dried
• 2 eggs
• ¼ cup cream
• 2 cups fine bread crumbs or cracker crumbs
• Salt, to taste
• Black pepper, to taste
• Cayenne pepper, to taste
• Vegetable oil, to fry

Serves 4 as an entrée, or 8 as an appetizer

Procedure

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.

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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 | 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.

Ingredients

• 3 eggs, separated
• 1 3/4 cups (420ml) milk
• 1/2 lb (225g) Wheat-Free Baking Mix
• 2 teaspoons baking powder
• 3 teaspoons sugar
• 1/2 teaspoon salt
• 4 tablespoons vegetable oil

Procedure

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.

Cookbook:Brigadeiro

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

Cookbook | 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.

Ingredients

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 can of condensed milk (395g)
• 3 tablespoons of cocoa powder
• 1 packet of chocolate sprinkles
• 1 tablespoon of butter

Procedure

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.

Variations

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 | 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.

Ingredients

Serves 4.

• 8 digestive biscuits (plain/tea biscuits)
• 2 imperial tbsp (36 mL, 2.4 US tbsp.) butter
• 1 tin (300mL) sweetened condensed milk
• 1-2 lemons, zest and juice
• 3 eggs (1 yolk, 3 whites)
• 6 imperial tbsp (108 mL, 7.2 US tbsp.) caster sugar

Procedure

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.

Cookbook:Broccoli Stir Fry

Cookbook | Recipes | Meat Recipes

Ingredients

• broccoli
• chicken or other meat.
• powdered ginger (optional)
• soy sauce
• oil to fry with, possibly including sesame oil
• sesame seeds

Procedure

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.

Variation

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

Recipes/Print version 0 to L
Category:	Turkey recipes
Servings:	4
Energy:	280 Cal
Time:	30 minutes
Difficulty:

Cookbook | Recipes | Meat | California cuisine

Ingredients

• 2 cups cooked brown rice (300 Calories, 66 g Carbs, 8  Protein)
• 20 ounces of extra lean ground turkey breast (600 calories, 130 g protein, cholesterol 225 mg)
• 1 12 oz can diced tomatoes with green chilies (90 calories, 18 g Carbs, 3 g protein, 3 g dietary fiber)
• 1 ounce vegetable oil (120 calories)
• 1 tablespoon Teriyaki Sauce (10 calories, 2 g carbs, 1 g sugar)
• Seasonings to taste: e.g., garlic powder, lemon pepper, All Spice, etc.

Makes 4 servings.

Procedure

1. Put rice and water in pan or rice cooker to cook, I used the 10-minute variety.
2. Spray skillet with cooking spray, sprinkle in garlic powder and other seasonings. Put in turkey and crumble it as it cooks. Add can of tomatoes (a whole can is actually too much for us but it still tasted good.) Mix with turkey till turkey is cooked.
3. Rice will be done before ground turkey. Use a wok or deep skillet, add cooking oil add 1-teaspoon All Spice and/or other seasonings. As pan heats slowly add cooked rice (watch for splattering of hot oil). When rice is heated evenly add Teriyaki Sauce and mix it evenly.
4. When ground turkey is done cooking add it to rice in wok, mix it thoroughly and serve.

Nutritional information

• Total calories of meal 1120 divided by 4 servings = 280 calories
• Total carbs 86 g divided by 4 servings = 21.5 g carbs
  • Total sugar 10 g divided by 4 servings = 2.5 g sugars
• Total protein 141 g divided by 4 servings = 35.25 g protein
• Total cholesterol 225 mg divided by 4 serving = 56.25 mg. cholesterol

Cookbook:Bruschetta

Recipes/Print version 0 to L
Category:	Italian recipes
Servings:	depends on loaf size
Time:	10 minutes
Difficulty:

Cookbook | Recipes | Cuisine of Italy | Vegetarian cuisine

This article describes general preparation procedures for the popular Italian appetizer (or antipasto) Bruschetta. It is a dish coming from the Southern Italy culinary tradition. It is commonly mispronounced in America as "bru-shetta", but should be pronounced with a hard K sound, "bru-sketta."

There are many types of bruschetta, mainly involving special roasted and/or hard bread which may require particular preparation to be served.

This type of bruschetta is a meeting point between Northern and Southern Italy: it requires Tuscan (Toscano) bread, a kind of saltless bread originating in Tuscania, Italy, usually coming in blocks.

You can adapt this recipe to as many servings as you need. As a guideline, you can serve 1 or 2 bruschette per person.

Ingredients

• 1 loaf Italian or French bread, sliced 1/2 inch thick on the bias
• Extra-virgin olive oil
• 1/2 head garlic
• Salt and freshly ground black pepper
• Diced tomatoes (optional)
• Arugula lettuce (optional)

Procedure

1. Toast bread in a toaster oven.
2. The second it comes out, rub the bread with the cut side of the garlic. Brush with olive oil and sprinkle with kosher salt and black pepper. Serve warm with diced tomatoes and arugula, but that's it.

(Italian, Appetizer)

Cookbook:Bubble and Squeak

Recipes/Print version 0 to L
Category:	Side Dish recipes
Servings:	varies
Time:	15 minutes
Difficulty:

Cookbook | Recipes | Side dishes | British cuisine

Bubble and Squeak is a traditional English vegetable dish made from the leftover vegetables from a Sunday roast. The name is derived from the sound the dish makes while cooking.

Ingredients

• 1 medium onion, chopped (optional)
• 1 tablespoon fat or oil
• Various cooked vegetables, potatoes and cabbage, optionally carrots, peas, and Brussels sprouts.

Procedure

1. Start by frying a chopped onion in fat or oil. (if using)
2. Chop the vegetables (which will have been boiled the previous day) together, and add to the pan.
3. Cook over a medium heat till the underside is golden brown and crispy, then turn it, scraping the crispy bits into the mix.
4. Repeat the turning and scraping a few times until browned and cooked through, then serve (often on crunchy toast).

Cookbook:Bubble Tea

Recipes/Print version 0 to L
Category:	Beverage recipes
Servings:	one 16 ounce drink
Time:	< 30 minutes
Difficulty:

Cookbook | Recipes | Cuisines | East Asian cuisines | Cuisine of Taiwan

Bubble Tea - a tea beverage with tapioca pearls (Bright white balls.) mixed in.

Ingredients

• ½ cup cooked bubble tea (tapioca) pearls: cook pearls according to the instruction on the package
• 1 cup crushed ice
• 1 cup very strong chilled black tea
• 1 cup homogenized milk, or to taste
• honey or granulated sugar, to taste

Procedure

1. Place pearls in a large parfait glass,
2. Combine all remaining ingredients in a cocktail shaker,
3. Shake vigorously until mixture is frothy
4. Pour into glass and serve with large-diameter straws.

You can just combine all the ingredients together without shaking it vigorously if you don't want it frothy or bubbly.

Makes a 16 ounce (473 mL) drink. Note however, that the ingredients total up to at least 28 ounces (828 mL).

Cookbook:Bulgur Bread

Cookbook | Recipes

This heavier bread is slightly sweet and is delicious for sandwiches, toast, etc. It is best hot out of the oven.

Ingredients

• 2 c boiling water
• 1 c bulgur
• ½ c lukewarm water
• 1 envelope/sachet yeast or one scant T yeast
• 1 t sugar
• ½ c molasses
• 1 T margarine
• 1 T oil
• 2 c flour
• 1½ t salt
• 3 c more flour

Procedure

1. Combine the boiling water and the bulgur and let stand for 15 minutes. In a separate bowl, mix together lukewarm water, yeast, and sugar. Let bubble. In a separate bowl, mix together molasses, margarine, and oil. When the bulgur mixture is lukewarm, combine all ingredients.
2. In a large bowl, mix well the flour and salt. Combine both bowls and mix thoroughly. Add the rest of the flour and knead 8-10 minutes.
3. Wash, grease bowl, add dough, cover with plastic wrap and a damp warm cloth and put in a warm place to double in bulk. When doubled, knead a little and form 3 rounds. Cut slashes in tops ½ inch deep. Let rise again. Bake at 375°F (190°C) for 10 minutes and then turn the temperature down to 350°F (175°C) and bake for 20-25 min. or more.

Cookbook:Bulgher Burger

Recipes/Print version 0 to L
Category:	Sandwich recipes
Servings:	6-8
Time:	45 minutes
Difficulty:

Cookbook | Recipes | Vegetarian cuisine | Sandwiches

A Bulghur Burger is a tasty vegetarian patty for use in sandwiches.

Ingredients

• 3 cups water
• 2 cloves garlic
• 1 1/2 cups bulghur
• 2 tablespoons vegetable oil
• 1/2 cup scallions, chopped
• 1/2 cup carrots, grated
• 1/4 cup fresh parsley, chopped
• 1/4 cup tahini
• 2 tablespoons tomato paste
• 2 tablespoons soy sauce
• 1 teaspoon Dijon mustard
• dash ground black pepper

Preparation

1. Bring the water to a boil.
2. While it is heating, use a heavy pan or skillet to sauté the garlic and bulghur in the oil on medium-high heat for 2 minutes, stirring frequently.
3. Add the boiling water. Return to a boil, cover, and reduce heat to low.
4. Simmer for 15 to 20 minutes, until all of the water is absorbed and the bulghur is soft but still chewy.
5. Preheat the oven to 375 °F (190 °C) if you plan to bake the burgers.
6. When the bulghur is ready, stir in the scallions, carrots, parsley, tahini, tomato paste, soy sauce, mustard, and pepper. With moistened hands, form the bulghur mixture into 6 to 8 burgers.
7. Cook them in a lightly oiled heavy skillet on medium-low heat for about 10 minutes, flipping the burgers once when the outside is crunchy, or bake on an oiled baking sheet for 20 minutes.

Tips, tricks and variations

• For a different flavour and more protein, add 1 cup of mashed cooked chickpeas to the cooked bulghur along with the other ingredients, before forming the burgers.

Cookbook:Bulgogi

Recipes/Print version 0 to L
Category:	Beef recipes
Servings:	6
Difficulty:

Cookbook | Recipes | Korean Cuisine

Ingredients

• 1 lb beef (whatever part, suitable for grilling), thin sliced
• 3 green onions, sliced in a bias
• 4 button mushrooms, sliced (optional)
• 1/2 onion, thinly sliced (optional)
• 3/4 cup soy sauce
• 1/4 cup sugar
• 4 tbsp sesame oil
• 4 tsp pepper
• 1-2 tbsp minced garlic
• 1 tbsp Mirin sauce (optional)

Instructions

1. Slice the beef as thin as possible.
2. Combine all the ingredients in a big bowl.
3. Marinate beef and vegetables for at least 30 minutes. Marinating overnight will get the best flavor and tenderization.
4. Grill the beef.
5. Serve with rice.

Notes, tips, and variations

• Use same amount of soy sauce and sugar.
• If you do this a day ahead, reduce the amount of soy sauce and don't forget to put it in a refrigerator.
• Use thinly-sliced beef, available specifically for Bulgogi in some grocery stores, for best results.
• You can grill this on a table top, with a shallow pan. You can also use just a normal fry pan.
• Grill with medium high heat and have the juice of beef and vegetables on rice.
• You may marinate the beef in cola (Coca-Cola works best) instead of using just sugar. The extra liquid helps the meat to absorb the marinade more quickly. you can also use Mirin sauce instead of sugar.
• You can also put one finely chopped or grated Korean pear, aka Asian pear, aka Pear Apple into your marinade overnight in lieu of sugar or cola. This will help tenderize the meat.

(Korean beef recipe)

Cookbook:Burrito

Cookbook | Recipes | Cuisine of Mexico

Burritos

Every burrito is a tortilla filled with some filling. Generally, the filling includes meat such as pork, beef, or chicken, but also often includes beans and/or rice.

Ingredients

Necessary Ingredients

• large flour tortilla
• filling

Possible Fillings

meat pork lean ground or shredded beef ground or shredded chicken Chorizo - a Spanish sausage Picadillo (Mexican meat and potato filling) cooked and shredded fish vegetables beans/pulses - e.g. pinto beans, black beans, refried beans crushed tomatoes sliced black olives lettuce avocados onions garlics

grains rice (usually Mexican rice) dairy shredded mild cheddar Sour cream spices / flavorings cumin - about 1 to 4 teaspoons per pound / 500g of filling salt oregano - about ¼ to ½ teaspoon per pound of filling black pepper chilis salsa guacamole sauce

See below for more unusual ideas.

Procedure

Beans

1. If using dried beans, wash them and examine them for any rocks, then soak overnight in plenty of water. Discard the soak water before cooking - your pot plants will love it!
2. Cook the beans until soft:
   • If using a stove-top method, simmer them in lots of water until they are very soft. You'll need to cook the beans a very long time on very low heat. You may add salt or black pepper to the water. You may add onion halves or a ham bone, which you can remove at the end. Changing the water from time to time will reduce the risk of gas. Expect the cooking to take at least 3 hours, if not 6 or more.
   • If using a pressure cooker, place the beans and some flavoring (typically salt) in enough water to cover all the beans fully, and bring to pressure. Keep the pressure for about 20 minutes, turn off the heat, and let the pressure fall naturally (about 15 minutes).

Rice

1. If using rice, cook as steamed rice (usually 2 cups of water for every 1 cup of rice)
2. Rinse rice well, until the water runs clear
3. Add 2 cups of water per cup of rice, and bring to a boil, then reduce to the lowest heat and simmer for 15-20 minutes.
4. Set aside with the lid secured, for at least 5 minutes before use.

All fillings

1. Get a large wide pot or tall-sided frying pan.
2. Sauté any onion or garlic in a little oil.
3. Add uncooked meats to the pan and fry, stirring to ensure it browns all over. If using a ground (minced) meat, break it up as it cooks. Drain any excess grease.
4. Add any other well-cooked meat or beans. You might want to smash the beans, perhaps with a potato masher. When using beans alone, you might want to add up to 20% home-rendered lard (lard substitutions are obvious, but will lack flavor).
5. Add spices and other flavorings as necessary.
6. Add tomatoes, and cooked rice if using it. Reduce the heat. Simmer in open pan for about 40 minutes or until the liquid from the tomatoes is gone.
7. Soften the tortillas by heating them up. Use a small amount of oil to prevent sticking, if heating in a pan that isn't non-stick. Cover with aluminum foil if heating them in an oven, to protect the tortillas from moisture loss.
8. Place the filling mixture onto a tortilla. Add non-cooked fillings like cheese, olives, avocados, shredded lettuce, salsa.
9. Roll up the tortilla. (and then make the next one, and so on)

Rolling

1. Position your tortilla flat on a suitable surface such as a kitchen counter top. (12-inch tortillas are suggested. If you can find bigger tortillas, use them!)
2. Place your fillings on the flat tortilla in any order.
3. Fold the bottom flap up. Ensure that there is a sufficient amount of tortilla used for the flap. A small flap will allow the fillings to escape, possibly falling in your lap and burning you.
4. Bring the side up and over your filling. Tucking the edge of the tortilla under your filling is an excellent extra step.
5. Create a small fold with the remaining side of the tortilla. This is the key to maintaining burrito integrity. Failure is a given if you do not follow this step! (The small, diagonal flap is an extra "lock" for the bottom flap of the tortilla… without it, the weight of the filling has the power to force the bottom flap right out of itself.)
6. Bring the remaining tortilla flap over the filling. Eat with confidence, though the fillings may be very hot.

Variation

The filling might be changed to involve any of the following:

• mushrooms
• Anaheim chiles (mild canned green chiles)
• Jalapeño pepper (spicier chiles)
• dried mild red chili peppers
• fresh diced onions
• fresh chopped garlic
• shredded cabbage
• other shredded cheeses such as jack, soft Mexican cheese (Queso Blanco, Oaxaca, or Asadero) or other Farmer cheese
• cilantro
• oil
• chili powder
• black pepper
• small Shrimp (Camarones)
• Just about any other meat. Common ingredients in Mexican burritos include fried pork, fried fish, beef tongue, beef brains, birria (goat meat), tripe, and chicharrones (fried pork rinds, stewed)

Burritos, tacos, egg rolls, tamales, and vegetable wraps have similar construction. The fillings and shells can be interchanged as desired.

(p)

Cookbook:Butter tart

Recipes/Print version 0 to L
Category:	Dessert recipes
Servings:	24
Time:	70 minutes
Difficulty:

Cookbook | Recipes | North American Cuisines | Canadian Cuisine | Cuisine of Ontario | Desserts

Butter tarts (Tart au Sucre) are an extremely common dessert in Canada. Many versions are made, some are gooey while some are not, and different nuts, fruits, and other fillings can be used. Similar tarts can be found in the culinary traditions of Scotland and France.

Ingredients

Dough

• 1 cup shortening
• 1 large teaspoon butter or margarine
• 3/4 cup boiling water
• 3 1/2 cups pastry flour or 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt

Filling

• 2 eggs
• 1 1/2 cups brown sugar
• 1/2 cup corn syrup
• 3 tablespoons butter, melted
• 1 cup currants or raisins
• 1/2 cup chopped walnuts
• 2 teaspoons vinegar
• pinch of salt
• 1/2 teaspoon vanilla extract

Procedure

Dough

1. Mix up the shortening, butter, and water until creamy.
2. While it's still creamy and not yet cold, sift in the flour, baking powder, and salt.
3. Mix gently until a dough forms. Try not to knead it while forming it into a large ball.
4. Separate the dough into two equal portions and chill 20 to 40 minutes.
5. Separate the dough into two dozen equal balls.
6. Roll each ball flat, ready to be placed.

Tarts

1. Preheat oven to 350 °F.
2. Beat the eggs well.
3. Add sugar, syrup, and melted butter and beat again.
4. Add the currants, walnuts, vinegar, salt, and vanilla extract and mix vigorously.
5. Put a small amount of corn meal into tart tins, or count out 24 cupcake papers.
6. Place flat circles of uncooked pie crust into the pans, or place the circles into cupcake papers and insert them into the pans.
7. Fill the shells 2/3 full.
8. Bake until the pastry is light brown, about 20 minutes.

Notes, tips, and variations

• Makes 2 dozen tarts.
• For runnier tarts, cook for 15 to 17 minutes.
• Replace the currants with coconut, or omit entirely
• Replace the walnuts with pecans, or omit entirely
• Drizzle 4 oz melted chocolate over the cooked tarts
• This recipe (both the tarts and the pie crust) is a century-old recipe from rural North Western Ontario.

• If you are wanting a runnier tart (think old school Tim Horton's Butter Tarts) adjust 1 cup of corn syrup and 1 cup of brown sugar.
• If the top of the tart hasn't frothed while baking and formed a cream coloured crunchy top it means there was too much time between when you beat the mixture and when it started baking. If you have to do multiple batched in the oven with the same mixture be sure to keep it cool and keep stirring it to make sure the second batch has the traditional crispy top.

Links

• Recipe source: http://www.boutell.com/vegetarian/butter-tarts.html

(Canadian)

Cookbook:Caesar Salad

A Caesar salad variation topped with grilled chicken.

Cookbook | Recipes | California cuisine | Salad

The Caesar salad is a traditional salad served in American restaurants, often prepared table side. It is referred to by some as the "king" of salads.

Its origin is largely credited to Italian immigrant Caesar Cardini, a restaurateur and chef in Tijuana, Baja California del Norte, Mexico. Cardini reportedly tossed the first such salad table side at his restaurant on July 4, 1924.

Ingredients

• 1 head Romaine lettuce, roughly chopped
• 1/4 cup (about 50ml) extra-virgin olive oil, divided
• 2 soft-boiled eggs
• Heavy pinch of sea salt. Don't use table salt, or else you're not making Caesar salad.
• Freshly ground black pepper
• Drizzle red wine vinegar
• 3 shots Worcestershire sauce
• Garlic croûtons (below)

Procedure

1. First, strike up a conversation.
2. Drizzle lettuce with 2 tbsp extra-virgin olive oil. Toss to coat.
3. Add salt and pepper. Toss to coat.
4. Add vinegar and toss to coat.
5. Drizzle Worcestershire sauce over lettuce. Toss to coat.
6. Crack eggs over salad. Toss to coat.
7. Top with garlic croûtons and serve.

Garlic Croûtons

Ingredients

• 1 stale loaf Italian bread, cut into 2-inch (5cm) cubes
• 1/4 cup (about 50ml) olive oil
• 2 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp black pepper

Procedure

1. Place cubes on a greased baking sheet and bake at 400°F (200°C)until thoroughly dried.
2. Heat olive oil over medium heat. Add seasonings and combine with oil. Add bread cubes and toss to coat.
3. Cook until crisp. Remove and set aside until needed.

Cookbook:California Curry Chicken

Recipes/Print version 0 to L
Category:	Chicken recipes
Servings:	4
Time:	45 minutes
Difficulty:

Cookbook | Recipes | Curry

This dish is an attempt to replicate the flavor of curry chicken dishes that are served at Indian restaurants in California.

Ingredients

Meat & Vegetables

• 4 T. cooking oil
• 1 cup of yellow onions, diced
• 2 t. garlic, minced
• 1-lb Chicken. Boneless, uncooked. Cut into cubes.
• 6 small potatoes, peeled, quartered, already cooked (boiled, baked or steamed)

Spices

• 4 T. mild curry powder
• 1 T. Chili powder
• 1 T. Paprika
• 1 t. Cumin, ground
• 1 t. garlic powder
• 2 t. Cardamom powder
• 1 t. Turmeric powder
• 1 t. mustard powder
• ¼ t. Cinnamon, ground
• 1 bay leaf

Sauce

• 1 ½ cups (12-oz can) coconut milk
• 3 cups water
• 1 cup yogurt
• 1 can (12-oz) diced tomatoes, with liquid
• 4 T. Butter

Thickener

• ¼ to ½ cup of instant mashed potato flakes

• salt and pepper to taste

Procedure

1. Heat cooking oil in a 4-qt stockpot.
2. Add onions and garlic. Fry for about 1 minute.
3. Add chicken. Stir-fry for about 5 minutes.
4. Add cooked potatoes.
5. Add Spices, stir to coat chicken and potatoes. Cook for about 5 minutes more.
6. Add Sauce ingredients, stir well, bring to a simmer and cook for 10 minutes.
7. Add ¼ cup of thickener, stir until curry is thickened. If a thicker curry is desired, add additional thickener (instant mashed potato flakes) a tablespoon at a time until desired thickness is achieved.
8. Add salt and pepper to taste.

Notes, tips, and variations

• Serve with steamed rice.

Cookbook:California Fusion Peach Salsa

Recipes/Print version 0 to L
Category:	Appetizer recipes
Servings:	6
Time:	5 minutes
Difficulty:

Cookbook | Recipes | Appetizers | Cuisine of the United States

This fusion recipe combines hot chili sauce and sweet peaches with Asian spices for a tasty, spicy peach salsa.

Ingredients

• 2 (15-oz) cans peaches, drained and chopped, although If you want to make this California style—use fresh peaches.
• 2 green onions, sliced thin, including tops
• 2 tablespoons lime juice
• 2 teaspoons chopped fresh cilantro
• 2 teaspoons garlic chili sauce
• 1/2 teaspoon five spice powder
• 1/4 teaspoon white pepper

Procedure

• In a bowl, mix the drained, chopped peaches, sliced green onions, chopped cilantro, garlic chili sauce, lime juice, five spice powder, white pepper.
• Mix well.
• Chill before serving.

Notes

Serve as a salsa with tortilla chips or as a garnish for meat dishes.

Cookbook:Campfire Trout

Cookbook | Recipes | Fish

Gentgeen's Campfire Trout is the recipe Gentgeen uses to cook trout caught while camping. This method can be used at home with trout purchased at the fish market, but somehow never tastes quite as good.

Ingredients

• 2 whole cleaned trout, between 10 and 14 inches
• 4 strips bacon
• 2 tablespoons butter
• lemon, salt, and pepper, to taste

Serves 4, or 2 hungry fishermen.

Procedure

1. Make a pan out of aluminum foil slightly larger than your two fish. The pan should have a double layer of foil on the bottom and a lip around the edge of about 3/4 - 1 inch height.
2. Place the pan on a grill over the campfire. Put the butter into the pan and allow to begin melting. Wrap each trout with 2 strips of bacon. Add the trout to the pan. Season to taste.
3. After the trout has cooked for a few minutes (5-7 depending on the size of the fish), check the inside. If the side close to the fire is white and flakes easily, the fish is ready to turn. Flip the fish, and continue cooking the other side for 3-4 minutes until done.

Serve with lemon over a bed of white rice.

Cookbook:Candied yams

Cookbook | Recipes | Cuisine of the United States

Ingredients

• 6 yams
• 1/2 cup margarine
• 1 cup brown sugar
• 2 tbs. vanilla extract
• 1/4 cup water

Instructions

1. Preheat oven to 350 °F (175 °C).
2. Boil yams in skins until about half done.
3. Drain water from yams, remove skins, and cut in cubes.
4. Place cubes in a greased baking dish and dot with margarine.
5. Make a syrup by boiling brown sugar, water, and vanilla together. Pour over the yams.
6. Bake for 45 to 50 minutes, basting frequently with syrup. Cook until yams are tender.

This recipe reuses material from the article Candied yams at Wikipedia under the GFDL.

Cookbook:Diana's Candied Sweet Potatoes

Recipes/Print version 0 to L
Category:	Dessert recipes
Servings:	Varies
Time:	60 minutes
Difficulty:

Cookbook | Recipes | Southern United States Cuisine

Ingredients

• 4 medium sweet potatoes, peeled and sliced
• 4 Granny Smith apples, peeled, cored, and sliced
• 1/2 cup raisins
• 2 tablespoons honey
• 3 tablespoons apple juice or cider
• 3 tablespoons melted butter

Procedure

1. Arrange sliced sweet potatoes, apples, and raisins in a greased 2-quart baking dish.
2. Mix the liquids and butter together.
3. Pour liquid mixture over the dish's contents.
4. Cover with foil and bake at 350° for 30 to 45 minutes, until sweet potatoes are tender and glazed

Cookbook:Caramel

This Cookbook page needs work. Please improve it. See the talk page for discussion regarding improvements.

Cookbook | Recipes

Caramel is a form of sugar that is used in candies, baked goods, desserts, dips, sauces and other prepared food products.

The Science of Caramel

Caramel is essentially cooked sugar. As sugar (sucrose) increases in temperature, it loses water molecules from its structure and reacts in a process similar to browning that results in the creation of many complex molecules. These molecules provide the deep, rich flavors and colors that make caramel so special.

There are two basic ways to make caramel: the dry method and the wet method. The dry method, which involves slowly heating sugar alone, is more difficult. The sugar begins browning from the edges in, and must be repeatedly folded into the center until all sugar changes color and before it begins smoking excessively. Other ingredients are then rapidly added.

In the wet method, sugar is dissolved in water, then boiled until the water starts to evaporate. As the water escapes, the solution passes through a series of stages that indicates the ratio of water and sugar. This ratio is directly proportionate to the temperature so if you understand the stages, you do not need a candy thermometer.

Nevertheless, use of a thermometer minimizes the handling of the (very) hot mixture, and allows any mistakes to be easily adjusted. If your caramels are too soft, simply heat (or reheat) the mixture a few degrees higher. If too hard, simply add water, stir, and pour at a few degrees lower.

The stages of a sugar solution are generally described by the solution's behavior when dropped into cold water:

• Thread Stage (230-234°F) - the solution thickens into syrupy threads when you pull a spoon out.
• Soft Ball Stage (234-240°F) - the solution can be pressed into a soft gooey ball. Used to make soft chewy candies like taffy.
• Firm Ball Stage (244-250°F) - the solution can be pressed into a firm ball. Used to make caramels.
• Hard Ball Stage (250°F) - the solution can be pressed into a dense, slightly malleable ball. Used to make harder chewy candies.
• Soft Crack Stage (270°F) - the solution solidifies into a glass-like solid that slowly bends under light pressure.
• Hard Crack Stage (300°F) - the solution solidifies into a hard glass-like solid that breaks or cracks under pressure. Used to make hard candies and brittles.
• Caramel Stage (310-349°F) - An advanced crack stage, defined by the development of an amber color that becomes tan, brown and eventually dark brown as the temperature continues to rise. Also defined by the development of caramel flavors which becomes deeper, less sweet and more bitter as it darkens.
• Burned Stage (350°F) - The sugar smokes and eventually turns black. It is completely oxidized (burned) and inedible.

As the water evaporates, the solution becomes super-saturated (contains more dissolved solid than can normally be held by water). As a result, the sugar will want to re-crystallize. Once the sugar is dissolved, do not disturb or contaminate the pot or it may spontaneously crystallize into crunchy "candy" and you will have to stir in water and redo this step. The thermal reaction in "wet" caramel causes some invert sugar to be formed, but at least 10% of sugars by mass should be of invert form to prevent crystallization. Adding a tablespoon of corn syrup per cup of sugar is the easiest way to accomplish this at home, and strongly recommended if you plan to make caramels containing anything solid at room temperature, like chocolate or nuts.

Caramelized sugar by itself solidifies to a glass-like consistency. For a more usable consistency liquid and/or fat are added. The ingredients listed in the recipes below result in thick but workable products that soften significantly when warmed. By using less liquid and fat or a higher temperature, you can increase the thickness so that the caramel can be used for dipping apples, making chewy candy, nut brittles, or even art.

If you're producing caramelized sugar for later use, e.g. making your own invert sugar with a pinch of citric acid (sour salt), you can safely store the hardened caramelized sugar in a glass jar. Simply put the jar in a cold oven, bring to 300°F, and pour. Follow the same procedure when reheating to liquid form to avoid thermal shock.

Caramel Sauce

The softer caramel products, such as this recipe for caramel sauce, contain fat and liquid in addition to the caramelized sugar. To create the texture of caramel sauce, you need a 1:1 ratio of fat and liquid. In this recipe, heavy cream (40% fat) is used along with butter to achieve the 1:1 fat:liquid ratio. If you want to substitute milk you will need to use less milk and more butter to keep the ratio. You can also substitute soy-milk and margarine to make a vegan caramel sauce, but make sure to keep the fat:liquid ratio.

This recipe makes approximately 6 cups of caramel sauce. You can easily halve this recipe if you wish. It takes 30-60 minutes depending how quickly you are evaporating the water. If sealed in clean canning jars, the sauce can be stored for 3 months without refrigeration. Or store refrigerated for up to 6 months.

Ingredients

• 2 Cups Water
• 4 Cups Sugar
• 2 Tbsp Corn Syrup (optional)
• Pinch Salt
• 2 Cups Heavy Whipping Cream
• 1/2 Cup (1 stick) Unsalted Butter, chopped into 1" cubes

Safety

• Adding liquid to sugar that is over 300°F is dangerous! Some of the liquid will immediately flash to super-hot steam. To avoid steam burns, stay back from the pot and pour liquids at arms length. Use an oven mitt for your hand.
• When you add your liquid to the hot sugar, it will boil violently. To avoid messy and dangerous boil-overs, a 2.5 quart heavy bottomed sauce pan or pot is the minimum, but 3-4 quarts is recommended
• Use a heat proof spatula or spoon such as wood or silicone.

Directions
Dissolve the water, sugar and corn syrup over medium high heat until fully dissolved.

Stop stirring and let the solution boil over medium heat. Check on the solution every 5 minutes. You will see the bubbles slow down and get larger. When the bubbles begin to reach 1/2" to 3/4" start monitoring the solution frequently.

When the solution begins to turn amber, get your cream and butter and watch it constantly.

When the solution has turned a shade of caramel that you like (darker is deeper and will start to take on a little bitterness), step back and add the cream at arms length, stirring constantly and scraping the sides of the pan.

Add the butter and stir until incorporated. Pour the sauce into a serving dish for immediate serving with bread, drizzled on ice cream, as a garnish or for use in other desserts.

If you desire, follow standard canning procedures and distribute into canning jars. Allow to cool until the buttons are depressed. Any jars with buttons that are not depressed should be refrigerated and consumed first. To reheat the caramel sauce, microwave the jars (without covers) for 10-30 seconds depending how soft and hot you want it.

Other Caramel Options

The following are all variations that can be made at different stages of the recipe above.

Simple Syrup The first step in the recipe was to dissolve two parts sugar in one part water. This creates a simple syrup, perfect for sweetening cold drinks (e.g. Iced Tea) without having to wait for granulated sugar to dissolve.

Caramel Chews Replace the cream with 3/4 Cup Half & Half. Pour the hot mixture onto a silicone mat or parchment paper to cool. When it is cool enough to handle, fold and knead the caramel a few times, then break into bite size pieces. Allow to cool completely before wrapping individually.

Turtles Replace the cream with 3/4 Cup Half & Half. Pour the hot mixture over 4 cups of your favorite nut on a silicone mat or parchment paper to cool. When it is cool enough to handle, fold and knead the caramel until the nuts are fully distributed, then break into bite size pieces. Melt chocolate over a double boiler or in the microwave and dip the turtles or simply drizzle chocolate on top.

Toffee Instead of cream, use 7 sticks of butter (a total of 8 sticks or 4 cups, so you have equal parts butter and sugar). Mix in chopped nuts if desired. Pour onto a silicone mat or parchment paper or molds. After cool drizzle or dip with chocolate and chopped nuts.

Nut Brittle Do not use any cream or butter. Stir in 1/2 tsp. baking soda (optional), then pour the molten caramel over 4 cups of your favorite nuts on a silicone mat or parchment paper and let it cool. When it has reached room temperature, break it up with a mallet or by dropping the sheet on the counter. Wrap and store in an air-tight container.

Sugar Art You can do this at any point during the hard crack or caramel stages. Remove the sugar from the heat and allow to cool for one minute. Using a spoon, let the syrup drip off. If it drips in globs, let it cool longer. If it drips in a continuous stream, you can start making art. Drizzle the syrup in patterns over a silicone mat or parchment paper and allow to cool, then carefully peel off. Or, spray bowls and other (clean) objects with cooking spray and drizzle the syrup to create domes and other shapes. Allow to cool to room temperature, then serve soon or store in an air tight container. These will eventually soften and droop from humidity in the air.

References

Scientific theories and explanations based on information from Good Eats by Alton Brown on the Food Network.

• Alton Brown's official site
• FoodTV.com: Good Eats

Images and Recipes taken from the DIY sections available from www.filtsai.com

• filtsai.com: 'Caramel Sauce'
• filtsai.com: 'Homemade Caramel Turtles'

Cookbook:Cardamom Bread

Cookbook | Recipes | Bread | Vegetarian Cuisine

Cardamom bread is a sweet yeast bread of Scandinavian origin which is good served at breakfast, with coffee, or as a light dessert. This recipe makes two loaves.

Ingredients

• 1 pkg yeast, around 2.5 tsp
• 1/4 c warm water
• 3/4 c warm milk
• 1/2 c sugar
• 1/2 t salt
• 2 eggs
• 1 tsp ground cardamom (about 20 green pods)
• 4 1/2 c flour
• 1/2 c butter
• grated peel of 1 orange
• pearl sugar
• sliced almonds

Procedure

1. In a large mixing bowl, mix flour, salt and orange peel; whisk gently to distribute the ingredients.
2. Split green cardamom pods and remove the seeds inside. With a mortar and pestle, grind the seeds into a powder and add this to the other dry ingredients.
3. In a small bowl, combine yeast, warm water and sugar. Stir gently for a few seconds, then let stand until the yeast is frothy.
4. In a small saucepan on low heat, combine butter and milk until the butter is just melted.
5. In a separate bowl, beat 2 eggs and set aside.
6. Check that the milk and butter mixture is not hot, then add the it into the dry ingredients and mix.
7. Knead the dough until it is smooth and elastic.
8. Place the kneaded dough in a greased bowl and let rise in a warm place (in the oven, for example) until it doubles in size, about one hour.
9. Knock back the dough, and cut in two parts (one for each loaf).

Braiding

1. For each of the halves,
   1. Split the dough into three equal sized portions.
   2. Roll these into "ropes" about 18 inches long.
   3. Pinch one end of each rope together.
   4. Braid the ropes together:
      1. Take the left rope and cross it over the middle one.
      2. Take the right rope and cross it over the middle one.
      3. Repeat this procedure until the ropes are fully braided.
   5. Pinch the other end of the ropes together.
   6. Tuck each pinched end underneath the main loaf.
2. Put finished braids on a greased cookie sheet.
3. Let rise again until doubled in size, about 45 minutes.
4. Prepare an egg wash by beating 1 egg thinned with water.
5. Brush the top of each braid with the egg wash.
6. Sprinkle each braid with pearl sugar and sliced almonds.
7. Bake at 180 °C (350 °Fahrenheit) for 25 minutes.

Variations

• For a vegan version, substitute soy milk for milk, egg replacer for eggs, and a vegan margarine for butter.

Notes

• Store-bought ground cardamom can be used in this recipe, but has a less intense flavor than freshly ground cardamom.
• Orange peel is not traditional in cardamom bread.

Cookbook:Carpetbag Steak

Cookbook | Recipes | Cuisine of Australia | Meat | Seafood

Carpetbag steak is a uniquely Australian dish that was first popularised in Sydney around 1950.

Ingredients

• 1 Scotch fillet steak (thickly cut)
• 3-4 oysters
• Worcestershire sauce

Optional

• limes
• Shredded cheese
• lemon juice

Procedure

1. Cut a small pocket, approximately 6cm (2.5") in length and about the same depth, in the edge of the thick steak.
   1. Optionally season the pocket with some of salt, pepper, cayenne pepper, lemon juice, olive oil
2. Dip the oysters into the Worcestershire sauce, and then place them in the pocket in the steak.
   1. Substitutes for Worcestershire sauce include teriyaki sauce, oyster sauce or red wine vinegar marinades, or the steak has the marinade or sauce
   2. Substitutes for oysters include mushrooms, yabbies, prawns
   3. Optionally add lime pulp or some shredded cheese into the pocket.
3. Seal the pocket with a moistened skewer and barbecue, grill. broil or cook over a moderate heat in a heavy based frying pan.
   1. Optionally deglaze pan with sherry or brandy, or make a reduction of oyster liquid and wine, frequently with chopped parsley
   2. Some recipes poach or saute the oysters first a little, if the diners prefer rare steak but not raw oysters
   3. Some recipes wrap the steak in bacon or pancetta

Cookbook:Cashew Chicken

Cookbook | Recipes | Meat Recipes

Cashew Chicken is similar to a stir-fry, but with a somewhat thick sauce. In this dish, the cashews become soft (but see Variations below). This dish goes well served over rice.

Ingredients

• chicken
• powdered ginger
• vegetables
• soy sauce
• oil to fry with
• whole roasted cashews, salted or not
• chicken broth
• cornstarch
• vegetables

Procedure

1. Begin boiling the cashews in a covered pot. Be sure to add water from time to time so that the cashews are kept wet.
2. Prepare the chicken and vegetables as you would for Broccoli Stir Fry or Egg Roll filling, with particle sizes around 1-inch diameter.
3. For the sauce, start with 1 cup of chicken broth and 1 tablespoon of corn starch. Bring this to a boil while stirring. Add additional corn starch or chicken broth as needed to control the thickness. You may also wish to add some sugar, orange juice, and additional soy sauce.
4. Add the sauce and cashews to the rest of the dish.
5. Serve with rice.

Variation

Instead of stir-frying the chicken and boiling the cashews, you can add unboiled cashew and batter-fried chicken on top of the dish as you serve it. In this case, you may wish to pour the sauce over the top. Such a dish would need to be served quickly, before the breading gets soggy. For details, see the Leong's Cashew Chicken recipe.

The cashews may also be stir-fried alone, with or without boiling.

Cookbook:Cebiche de pescado

Cookbook | Recipes | Cuisine of Peru

Recipes/Print version 0 to L
Category:	Appetizer recipes
Servings:	6-8
Time:	3 hours
Difficulty:

Ingredients

• 4 pounds of white fish (mahi mahi is an excellent choice)
• juice from about 8 large limes
• 3 red peppers, diced
• 3 finely diced jalapeño pepperss (to your preference)
• salt and pepper to taste
• 3 large onion, sliced into half-rings
• bunch of finely chopped cilantro

Sides

• 3 lettuce leaves per plate
• 16 to 24 corn cobs cut into 2 inch pieces, cooked as usual
• 5 or 6 sweet potatoes, boiled and peeled

Procedure

1. Wash and de-bone the fish and cut them into ½ inch x ½ inch chunks.
2. Season the fish with salt, pepper, red pepper and jalapeño. Marinate the fish for 1 hour to ”cold cook”. You should have enough lime juice to completely cover the fish.
3. Add onion. Mix gently. Marinate for 1 more hour.
4. Serve on a bed of lettuce and add two pieces of corn on the cob and a portion of sweet potato.

Notes

• Ceviche (an alternate spelling) can be eaten as an entrée as well. In this case, this will be enough for about two people.
• More traditional recipes call for much less marinating. In fact, some will marinate it for as little as 10 minutes total (basically just the time it takes to get the sides ready). If marinating for a small amount of time be aware that the acidity of the lime is the only thing that "cooks" the fish.

(Peruvian)

Cookbook:Century egg

A century Egg

Cookbook | Recipes | Cuisines | Cuisine of China

The century egg (a.k.a. preserved egg, thousand-year egg, thousand-year-old egg; Chinese: 皮蛋; pinyin: pídàn or Chinese: 松花蛋; pinyin: sōnghūadàn) is a Chinese delicacy made by preserving duck (or less commonly chicken) eggs in a mixture of charcoal and lime for (despite the name) around 100 days. It is greenish in color, and has a creamy cheese-like flavor and strong aroma.

Ingredients

• 4 Century eggs
• 80g Jinhua ham
• 80g pickled stem ginger
• 320g butter
• 1 tablespoon oil

Seasoning

• 1/2 teaspoon salt
• 1 small bowl of dark vinegar (use for dipping)

Procedure

1. Wash preserved egg clean. Steam for 10 minutes.
2. Shell the eggs. Cut into 4 parts. Cut the pickled stem ginger into thin slices.
3. Cut the Jinhua ham into thin slices. Soak in water for a while.
4. Sandwich a sliced ginger with a sliced ham and a sliced preserved egg.
5. Leave the preserved egg sandwiches in a dish for later use.
6. Mix the water, oil, salt, batter well to make pasta. Pour the pasta over the preserved egg sandwiches.
7. Heat the wok. Pour in dash of oil. Bring the oil to medium heat. Dump in the preserved egg sandwiches.
8. Fry until preserved egg sandwiches float on the surface.

Cookbook:Ceviche of Shrimp and Sea Bass

Cookbook | Recipes | Seafood | Cuisine of Peru

Ceviche (or cebiche) is traditional Peruvian dish. In its classic form, it is composed of chunks of raw fish, lime juice, chopped onion, and minced ají limo or rocoto, both types of chiles. The recipe below for Ceviche of Shrimp and Sea Bass is not "authentic" but should be edible.

Ingredients

• 1 pound Shrimp (16/20 per pound), peeled and cleaned
• 2 pounds meaty white fish, such as Sea bass, boned, and cut into large dice
• 1 red Onion, minced
• 1 piece Ginger, peeled, minced
• 1 clove Garlic, minced
• 1/4 Habañero or Scotch bonnet pepper, minced (no seeds or ribs)
• 1 Celery rib, minced
• Salt and Black Pepper
• 5 Lemons, juiced
• 5 Limes, juiced
• 1 bunch Cilantro, chopped
• 2 ears of Corn, grilled with husk on

Procedure

1. Boil salted water. Have ice water ready on the side. Poach shrimp for just 30 seconds and cool in ice water and drain.
2. Combine with fish and toss with onion, ginger, garlic, hot pepper, celery, salt, and black pepper. Allow to cool in the refrigerator at least 30 minutes and up to 2 hours.
3. Add lemon and lime juices and refrigerate 1 additional hour. Finish with cilantro and corn, check seasoning.

Yield: 8 to 12 servings Prep Time: 2 hours

Cookbook:Chai Tea

Masala Chai Tea and South Indian Filter Coffee

General

Chai (pronounced chaī) is a kind of tea; it usually contains: black tea, milk, spices and sweetener. It is most popular in Southern Asia, though in recent years has gained attention in North America. Many Chai drinkers attest that Chai creates a warm, homey, passive feeling in the drinker. In America, one can often find Chai mixes- the Chai equivilant of 'Instant Coffee'. These mixes (though delicious) usually lack a taste which can only be found in home-brewed chai. Chai is a Pakistani-Indian beverage, made quite like the English Black Tea. It has a subtle flavor and is meant to be gulped down and dipped into with a tea rusk. It has a nice beige/caramel color, and has a little more thickness to it like what coffee has. Chai is currently popularized in America and England. It is also featured in many coffee shops like Starbucks.

History

Tradition holds that Chai was first concocted by a King of Pakistan and Siam, and that the recipe was considered a royal treasure for centuries. In fact, Chai can be traced back to a Hindu healing practice known as "ayurveda"; a mixture not unlike today's Chai was used to treat physical ailments.

Etymology

Chai is the Hindi word (Hindi: चाय) for tea. In English, the term is used to refer to what is more properly known as masala chai (Hindi (मसाला चाय [masālā chaiy], "spiced tea"). Chai is also a standard term for "tea" in many other Eastern languages, including Arabic, Persian, Kurdish, Turkish, and Urdu, as well as in such non-Eastern languages as Russian (чай) or Czechian (čaj).

Versions

There are different methods of making Chai in different regions. There is one distinct difference between Indian and Pakistani Chai: Indian Chai has a spicy taste, whereas Pakistani Chai has a lighter, more creamier touch.

• Pakistani Chai
• Dud Patti
• Indian Chai
• A Basic Recipe for Chai
• Masala Chai
• Yogi Tea
• One Cup Chai

Ingredients Guide

• Black tea
  • Earl Grey
  • Darjeeling Tea: Hard to find, but often considered on of the finest black teas avalible.
• Milk
  • Steamed Milk is best, but takes time and skill to prepare
  • Low-Fat Milk works fine
  • Whole Milk, Creamer, or Dried Milk
• Honey: Often used as sweetener. Use in moderation, it is powerful!
• Sugar or Artificial Sugar: For a more Western tea taste
• Cloves: Made from a dried flower, common in Chai.
• Cardamom Seeds: Very common in Chai. Often de-shelled or ground for preperation in Chai, though leaving them in the shell is not unheard of.
• Cinnamon: Common in Chai, especially "winter" or "Christmas" Chai. Both Cinnamon Stick and Cinnamon Sugar can be used.
• Ginger: That stuff that comes with sushi. Common in Chai, can be used either whole or in powdered form.
• Nutmeg
• Peppercorn: This is what is inside of pepper-shakers, it is very common in Chai. Can be used either whole or ground.
• Pumpkin Pie Spice: Found in "Christmas" or "Pumpkin Pie" Chai. Should be used in moderation, as it can be overpowering.
• Vanilla
• Cocoa
• Licorice

Cookbook:Chapati

Recipes/Print version 0 to L
Category:	Indian recipes
Servings:	8
Time:	45–60 minutes
Difficulty:

Cookbook | Recipes | Pakistani Cuisine | Indian Cuisine | Flatbread

The chapati is the staple flat bread of Northern India and Pakistan, also known as a roti. It can be made from many types of grain, but is most commonly made with finely ground whole wheat flour. Sometimes it is cooked in a little oil.

Ingredients

• 3 cups whole wheat flour
• salt to taste, about 1 teaspoon
• water as required (about 1 1/2 cups)

Procedure

1. Knead flour and water, starting with only a slight dribble of water and adding more as you go until the dough becomes smooth but not too sticky.
2. Cover for at least 5 minutes.
3. Divide into balls and roll out into disks, slightly thicker than denim material; sprinkle with flour as you roll.
4. Place a non-oiled pan on a moderately high fire and test its surface temperature by holding your hand over it.
5. When very hot, put a chapati on the pan and press it flat with a spatula or dry cloth to make it rise up.
6. Flip and repeat so it becomes lightly browned on both sides.
7. Chapatis are often brushed with ghee (clarified butter) after being cooked.

Makes 8 chapatis.

Variations

Regional variations abound in the detail of preparing and cooking roti. In most Indian cooking, for example, the roti is finished by toasting it in the open flame of the cooker. The aim of this process is to encourage the roti to puff up. The hot air which builds inside because the water inside the roti begins to turn into steam and cooks the roti inside out. This may also be achieved under a grill, or by using a microwave (try 30 seconds on high power). Universally, however, the aim in rolling is to get the roti to a perfectly round shape (for aesthetics) and to create uniform thickness, which is vital for successful cooking.

It should also be noted that there are Caribbean specific variation of Roti one of which uses boiled, then ground Yellow Split Peas in its preparation.

Recommended Accompaniments

Chapatis are usually eaten with cooked dal (lentil soup) or vegetable dishes like Indian curry. Pieces of the chapati are used to wrap and lift bites of the other dishes.

(Indian)

Cookbook:Cheescake cups

Cookbook | Recipes

These little confections are great one-per-afternoon snacks. These badboys are dense and will give you an euphoric high on sweets but make you want to go work out after.

Ingredients

• 1 lb. (450g) cream cheese
• 2 eggs
• 3/4 cups (180g) sugar
• semi-sweet chocolate chips

Equipment

• cupcake papers
• cupcake pan
• microwave oven
• oven
• mixing bowl
• double boiler (optional)

Procedure

1. Preheat your oven to 350°F (180°C).
2. Soften the cream cheese in the microwave in a bowl. Thirty seconds on a medium setting should be sufficient.
3. Combine the cream cheese, eggs, and sugar.
4. Line the pan with the papers.
5. Put chocolate chips in the bottom of the cupcake papers - less than a full layer; do not completely cover the bottom of the papers.
6. Fill the cups with the mixture, then place into the oven.
7. Bake for about 15 minutes. The chocolate will melt and create a bottom to your cakes, but part of that chocolate will also bubble up through the cream cheese for an added effect.
8. Remove and allow to cool for 20 minutes, until the chocolate hardens on the bottom and becomes crunchy.

You can also garnish the top of the cakes with chocolate that you melt in a double boiler. I added a dollop of chocolate little larger than a quarter on the top.

Cookbook:Chewy Ginger Cookies

Cookbook | Recipes | Desserts

Chewy Ginger Cookies

These chewy ginger cookies are soft and delicately flavored.

This recipe makes about 4 to 4½ dozen cookies.

Ingredients

• ¾ cup butter, softened
• 1 cup brown sugar
• 1 egg
• ¼ cup molasses
• 2 tsp. baking soda
• 2½ cups flour
• ½ tsp. ground cinnamon
• 1 tsp. ground ginger
• 1 tsp. ground cloves
• ½ tsp. salt
• extra sugar for coating

Procedure

1. Preheat oven to 350°F (200°C).
2. Cream the butter and the sugar.
3. Add the egg and stir in the molasses.
4. Combine the baking soda, flour, spices and salt in a separate bowl.
5. Combine the wet and dry mixtures.
6. Shape into small (2.5 cm/1 inch diameter) balls and roll in granulated sugar.
7. Place on greased cookie sheet. Do not flatten balls.
8. Bake for about 11 minutes.

(p)

Cookbook:Chicken Broccoli

Cookbook | Recipes

Ingredients

• 1 lb chopped chicken
• 14 oz of frozen broccoli
• 1 10.5 oz can of cream of celery soup
• 4 oz cup mayonnaise
• 6 oz skim milk
• 1 teaspoon curry powder

Procedure

1. Cook chicken in saucepan.
2. Place chicken, broccoli, and other ingredients into a casserole dish.
3. Cover with foil and bake in oven at 375 °F for 30 minutes.
4. Serve on rice.

Cookbook:Chicken Parmesan

Cookbook | Recipes | Meat

Chicken Parmesan is a classic Italian dish, which is wonderful served over pasta or on a sandwich. This is a fairly simple recipe made mostly with ingredients already on hand.

Serves 4.

Ingredients

• 6 chicken breast halves flattened to ½" thickness
• ½ cup all purpose flour
• 2 eggs
• 1½ cups Italian seasoned bread crumbs
• ½ cup grated Parmesan cheese, divided
• ½ tsp salt
• ½ tsp black pepper, fresh ground if possible
• olive oil
• 1 16 oz jar spaghetti sauce (or make it fresh)
• 1 package sliced mozzarella cheese

Procedure

1. Preheat the oven to 350°F (175°C).
2. Mix the breadcrumbs, salt, black pepper, and half the Parmesan cheese in a mixing bowl.
3. Beat the eggs in a small bowl.
4. On the stove, heat olive oil in a large frying pan over medium-high heat
5. Take each chicken breast and dip it into the flour, then into the eggs, then into the breadcrumb mixture. Make sure to coat it thoroughly.
6. Pan fry the chicken breasts lightly in the olive oil until brown on both sides. You do not need to cook them through, just brown them. Once brown, the breadcrumbs should stick to the outside.
7. Pour half a jar of pasta sauce into a shallow baking dish, then lay the chicken out in the pan. Pour the rest of the sauce on top.
8. Dust the remaining grated Parmesan cheese over the chicken.
9. Place the dish in the oven and cook for 30 minutes at 350°F (175°C).
10. Remove and add a slice of mozzarella cheese to each chicken breast.
11. Return to the oven for 10 more minutes to melt the mozzarella.
12. Serve with pasta.

(Italian)

Cookbook:Chicken Pot Pie

Cookbook | Recipes | Meat Recipes

A chicken pot pie is a type of baked savory pie with a chicken filling and covered in flaky crusts top and bottom and baked in its own pie tin.

There are several recipes for chicken pot pie available in this cookbook:

• Chicken Pot Pie I; with mushrooms.
• Chicken Pot Pie II; with a roux, chicken stock, and milk.

Cookbook:Chicken Pot Pie I

Recipes/Print version 0 to L
Category:	Chicken recipes
Servings:	5
Time:	50 minutes
Difficulty:

Cookbook | Recipes | Meat Recipes

Ingredients

• 1 can cream of chicken soup
• 1 can cream of mushroom soup
• 1 can mixed vegetables
• 1 can white chunk chicken
• 2 frozen pie crusts

Procedure

1. Mix soup, vegetables, and chicken in a large bowl.
2. Pour mixture into one of the pie crusts
3. Cover with other pie crust and press around edges to seal.
4. Cut several small slits in top of pie.
5. Bake at 375 °F for 30-40 minutes or until golden brown.

Cookbook:Chicken Pot Pie II

Cookbook | Recipes | Meat Recipes

Ingredients

• 1 package pie crusts
• 1/3 cup margarine (or butter)
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 1/2 cups chicken broth
• 2/3 cup milk
• 3 cups chicken, cooked
• 1 cup frozen corn, thawed
• 1 cup frozen peas, thawed

Procedure

1. Heat oven to 425°F.
2. Prepare pie crusts as directed on package for two-crust pie using 9-inch pie pan.
3. In a medium saucepan, melt margarine over medium heat.
4. Add onion; cook 2 minutes or until tender.
5. Stir in flour, salt, and pepper until well-blended.
6. Gradually stir in broth and milk; cook, stirring constantly, until bubbly and thickened.
7. Add chicken, corn, and peas; remove from heat.
8. Spoon chicken mixture into crust-lined pan.
9. Top with second crust and flute; cut slits in several places.
10. Bake for 30 to 40 minutes or until crust is golden-brown.
11. Let stand 5 minutes before serving.

Cookbook:Chicken Soup

This Cookbook page needs work. Please improve it. See the talk page for discussion regarding improvements.

Cookbook | Recipes | Soup

Chicken soup

Recipe 1: Chicken Broth (1881 Household Cyclopedia)

According to the 1881 Household Cyclopedia, chicken broth can be made in the following way:

Select a tender chicken, and after cleaning it, cut it into quarters and place it into a soup kettle with 3 quarts of water, 2 tablespoons of rice, or pearl barley, and salt to taste. Let it boil slowly. Remove the scum (dissolved chicken fat) that rises to the surface. When the chicken is thoroughly done, remove it and place it on a dish, garnish with double parsley, and eat with drawn butter. Serve the broth in a deep-covered china bowl or tureen, and send to table hot.

Recipe 2: Chicken soup with rice and potatoes

Ingredients

• 2 whole chickens
• 2 quarts (1.9 litres) water
• 3 cups (250 g)rice
• 2 onion, minced
• 7-8 turnips, pared and diced
• 2 cups (200 g) sugar
• 3 white potatoes, peeled and quartered
• habañero, salt, and pepper to taste
• 2 Tbsp parsley, minced
• parsley for garnish

Procedure

Clean and wash the two chickens and boil in about 2 quarts (1.9 litres) of water, to which add three cups of rice, 2 onions cut fine, 7 or 8 turnips pared and cut into small pieces, 2 cupfuls of white sugar, a little sweet marjoram, and salt, habañero, and pepper to taste. Simmer for 100 minutes, then add 3 white potatoes, peeled, washed, and cut in quarters.

Simmer for 40 additional minutes, then add 1 tablespoon minced parsley. Adjust seasonings to taste.

Serve hot, garnished with sprigs of double parsley.

Recipe 3: Joaquin Murietta's Grandmother's Chicken Soup Recipe (Public Domain)

Ingredients:

• 1 whole chicken (without gizzards) or 3 pounds (1.3 kg) chicken parts
• 1 large whole carrot, washed
• 4 sprigs of parsley

Instructions:

• Place ingredients in a large stock pot and cover with water. Bring to a boil and reduce to simmer for 4 hours or until chicken is falling off the bone. Strain broth into another pot and let cool.
• Place pot in refrigerator for 24 hours. Fat will rise to the top and congeal. Remove the fat.
• Optional: Remove meat from the chicken parts. Add it back into the soup or make chicken tacos (be careful to remove all the bones).

Recipes/Print version 0 to L
Category:	Soup recipes
Servings:	6
Time:	1 hour
Difficulty:

Cookbook | Recipes | American cuisine | Meats | Soups

Recipe Four - Easy Chicken Soup

Ingredients

• ½-ounce (15g) package dried crimini or portobello mushrooms
• ½ cup (60g) all-purpose flour
• 1¼ pounds (570g) boneless, skinless chicken thighs
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 large yellow onion, diced
• 3 large cloves garlic, minced
• ¼ teaspoon thyme
• ¼ teaspoon basil
• ½ chopped fresh rosemary
• 1 quart (1.1l) low-sodium chicken broth
• 1 cup (240ml) water
• ¾ cup frozen peas
• 2 carrots, cut into small rounds
• 1 cup small pasta, like elbows or shells
• 2 celery stalks, chopped
• ½ cup chopped fresh parsley
• Juice of ½ Lemons, juice
• Salt freshly ground black pepper to taste

Directions

1. Place the mushrooms in a medium bowl and fill with hot water to cover.
2. Set aside to reconstitute.
3. Place the flour in a shallow bowl.
4. Cut each chicken thigh in half.
5. Dredge each piece of chicken through the flour to lightly coat on all sides.
6. Set aside.
7. In a large stock pot over medium-high heat, combine the butter and olive oil.
8. When the fat begins to sizzle, add the chicken and cook, turning as needed, until lightly browned on all sides, about 5 to 7 minutes.
9. Remove the meat from the pot and set aside.
10. Reduce heat to medium and add the onion, garlic, thyme, basil, and rosemary.
11. Sauté until onions begin to brown, about 5 minutes.
12. Increase heat to high and add broth and water.
13. Bring the broth to a simmer.
14. Meanwhile, cut the meat into bite-size pieces.
15. Drain the mushrooms and squeeze any liquid from them.
16. When the broth is simmering, lower heat to medium-high and add the meat, mushrooms, peas, and carrots.
17. Return to a simmer, and cook until the carrots are tender, about 5 minutes.
18. Add the pasta and celery and cook until just tender, about another 5 minutes.
19. Stir in the parsley and lemon juice, then season to taste with salt and pepper.

Tips, Notes, and Variations

• This version is not gluten free.

See also

Turkey Soup for a recipe involving egg noodles.

Cookbook:Turkey Soup

Cookbook | Recipes | Meat Recipes

Turkey Soup works well as an everyday meal. Chicken may be used in place of turkey, but is not as nice and often costs more per pound.

Ingredients

• Raw turkey, or cooked turkey and canned broth
• Celery
• Broccoli
• Wide egg noodles
• Sage
• Rosemary
• Thyme

Optionally, add:

• Egg or egg white
• Oil
• Asparagus
• Frozen corn
• Bay leaf

Procedure

If you have raw turkey

1. Thaw the turkey in the refrigerator. This may take a few days.
2. Wash the turkey, including the inside. There may be a bag of organ meat inside the turkey; some of this will be needed.
3. Discard the liver, often found in the organ bag.
4. Discard the kidneys if you can find them. They are usually still attached to the inside of the turkey. Your broth will taste better if you can get rid of the kidneys and the liver.
5. Place the turkey in a pan, preferably on a wire rack to keep the turkey out of the broth.
6. Poke holes in the turkey to let the broth drain. Do this also to the neck.
7. Place the neck, heart, and gizzards in the pan. To protect them from the heat, shove them under the edge of the turkey a bit.
8. Cook the turkey, following directions for temperature. Increased time will get you more broth and make the meat nearest to the skin be as if it were fried. At regular intervals, collect broth from the pan and replace it with a small amount of water to prevent burning. (the broth in the pan will burn if it is allowed to go completely dry) You may wish to eat the heart part-way through the cooking time.
9. Eat the turkey meal, saving the sliceable parts for sandwiches and the softer parts for soup. Save the skin and bones.
10. Place the skin, bones, wing tips, neck, gizzards, and so on into a large pot. Leave out any severely burned parts. Crush the bones down a bit, and cover with water, and add a lid.
11. Bring to a boil reduce heat to a simmer. Simmer the longer the better; 30 minutes will do but an hour or two would be better. You may need to add water from time to time to replace any lost water. Do not allow the water to fully boil away. This is critical; it is very easy to ruin this by boiling away the water.
12. Strain the liquid from this pot into another container.
13. Mix some of the liquid from the boiling of the bones into the broth you collected while cooking. You'll have to go by taste and experience. If you use too many bones in the broth, the result will have an overly strong flavor you may add water to taste. Note that a proper broth solidifies like gelatin when it is refrigerated.
14. If you have a great deal of fat, you may wish to scrape some off after it solidifies. Do not remove all of the fat, you will lose a lot of the flavor.

Once you have the broth and cooked turkey

1. Cut the turkey into chunks similar in size to your egg noodles. Most ingredients should be cut to this size.
2. Place the broth, spices, and celery into a large pot.
3. Bring the pot to a simmer.
4. If using an egg, this is the time to add it. Mix the egg in a bowl, or just use the white. From just above the surface of the liquid in your pot, dribble the egg into the pot while moving across the pot. Do not stir until the egg has set. This should produce egg filaments.
5. Add the noodles, turkey and, optionally, the frozen corn.
6. If your broth did not have much fat, add some oil.
7. If the noodles are not soft yet, wait until they are soft.
8. Add the broccoli and, optionally, the asparagus. When the broccoli loses the bluish cast and becomes bright green, serve the soup. Do not allow the broccoli to cook any more, especially not to the point where it begins to get a yellow-brown cast. You may use ice to stop the cooking and more quickly bring the soup to an eatable temperature.

Cookbook:Midwestern Chicken Wings

Cookbook | Recipes | Meat Recipes | United States

This recipe is fairly easy, serves 6 to 8 adults, and requires a minimum of 3 hours to prepare.

Midwestern chicken wings are not to be confused with hot wings; midwestern wings are not spicy.

Ingredients

• 4 to 5 pounds of chicken wings
• 2 cloves of garlic
• 1 tablespoon of fresh ginger
• 1 cup of soy sauce
• 12 ounces of apricot preserves (not preserved apricots, not apricot jelly)

Procedure

1. Mince garlic and ginger.
2. Place all ingredients except chicken into a bowl and mix.
3. Marinate the chicken with the marinade. A plastic bag sealed tight without much air or free space is believed to provide the best marinating.
4. Refrigerate at least 3 hours, but as with many marinating recipes, the longer the better.
5. Clean then preheat grill at medium.
6. Place wings on grill.
7. Turn once, or four times, during next 20 minutes.

Notes, Tips, And Variations

• Cut the chicken wings into two pieces at the elbow joint (recommended).
• For the health conscious, remove the chicken skin (not recommended).
• Heat marinade on grill along with chicken wings, add a little to the wings when done.
• 1 teaspoon of ginger powder can be substituted for the fresh ginger.
• Feel free to apply the marinade recipe to other chicken cuts, such as breasts. A shish-kabob variation of this recipe is also excellent.

Warnings

• Ensure a clean kitchen environment (hands, surfaces, etc) since this recipe requires marinating.
• As with all fish and poultry, clean then rinse the chicken.
• Never reuse a marinade without first heating it to a boil.

(US)

Cookbook:Chili

Cookbook | Recipes | Pepper

Chile pepper

Chile, chili, and chilli are ambiguous terms that generally all mean the same thing. You might be looking for one of...

• chili (or chile) peppers, fruits known for their "heat"
• chili powder, these fruits dried and ground, and mixed with other spices like cumin
• Chili (see below), a dish made with chili peppers and/or chili powder, usually containing meat and often tomatoes or beans
• Chile, the South American country (unrelated to the above)

Chili recipes

• Chili con carne
• Easy Chili
• Texas Easy Chili
• Chili (Vegan)
• Chile Colorado
• Cincinnati Chili
• Chipotle Chili

Chili con carne

See also

• Cayenne Pepper
• Paprika
• Gochugaru
• Bell Pepper

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Cookbook:Chili (Vegan)

Cookbook | Recipes | Vegan cuisine | Tex-Mex cuisine

Vegan Chili is chili that uses no animal or meat products in its creation. Many variations of a vegetarian based chili have been created using meat substitutes, tofu and even vegetables. The most popular vegan chilis use beans as the main weight of the dish, but others use tofu, eggplant, butternut squash or zucchini.

This is a kind of Chili that needs no meat (and uses no ersatz meat). Many variations are possible; the recipe is very flexible. The molasses gives this chili a somewhat Louisiana flavor.

Ingredients

• 2 15 oz. cans red kidney beans
• 1 15 oz. can black beans
• 1 15 oz. can navy beans
• 1 can corn kernels
• 1 6 oz. can tomato paste
• 1 medium tomato, chopped (canned diced tomato works too)
• 2 fresh jalapeños (or your favorite chili pepper works too; more if you like it really hot)
• 1 green bell pepper, chopped
• 1 red or yellow bell pepper, chopped
• 2 medium onions, chopped
• 4 medium cloves of garlic, chopped or crushed
• 10 mL chili powder
• large pinch salt (to taste; not needed)
• pinch of oregano
• 10 mL olive oil (or any other kind of vegetable oil)
• 50 mL molasses
• chili garlic sauce (optional)

Procedure

In a large pot, heat the olive oil with a few drops of water. When the water starts sizzling, add the onions and garlic. Stir until the onions are soft (optionally until they are slightly brown). Add the chili peppers and fry for a few more seconds. Add the tomato paste and tomato, and the chili powder, salt, and oregano. Stir a few times then let boil and simmer.

Rinse the beans well and add them to the simmering vegetables. Drain the corn and add to the vegan chili. Add the molasses. Taste the chili; if it needs more seasoning, add it now (perhaps with the exception of salt, as people can add this at the table). It is probably better not to add more jalapeños at this point, but if the chili is not spicy enough, some chili sauce or chili garlic sauce can be added. Let the pot simmer, covered, for at least 30 minutes - longer will distribute the flavor better. If the chili is too thick, add a little water; if it's too thin, uncover the pot.

Add the bell peppers, stir, and simmer for a minute or two (peppers should stay crunchy). Serve with bread; makes about 8 bowls, which are very filling. Keeps well, perhaps even better the second day.

Cook's Note: In making this recipe, when I got to the boil part, there was no liquid in the pot to boil. I added two cups of vegetable broth, which seemed to work well, but next time I'll try a large can of diced tomatoes.

Cook's Note: It's not clear how large each of the cans should be. Canned tomatoes in particular can come in much larger sizes than canned beans.

External links

• Vegetarian Chili Recipe

Cookbook:Chili con carne

Cookbook | Recipes | Cuisine of the United States

A bowl of chili con carne with beans and tortilla chips

Chili con carne (in America shortened to chili) is a spicy stew-like dish, the essential ingredients of which are beef, pork, venison, or other mature meat, and chili peppers. Variations, either geographic or by personal preference, include the addition of tomatoes, onions, beans, and other ingredients. (Brown sugar is often a favorite condiment). There are also many versions of vegetarian chili, also known as chili sin carne, made without meat (sometimes with a meat substitute). The name "chili con carne" is a slight corruption of the Spanish chile con carne, "chili with meat". Chili con carne is the official dish of the U.S. state of Texas.

Texas chili recipes

Texas chilies are generally beef-based, use dried red chili peppers and are therefore red in color. They contain no beans and little or no vegetables other than the chili peppers.

Ingredients for Chili con Carne

Original Texas-Style Chili

This recipe contains no vegetables except chilies which have been prepared by being boiled, peeled, and chopped.

Jailhouse Chili

In the early part of the 20th century, those likely to regularly spend time in local detention facilities in the American Southwest were said to rate the accommodations by the quality of the chili they were served. This became a matter of local pride and competition with other communities. This is a modern version, as served in the Texas prison system.

Pedernales River Chili

This chili was the favorite of U.S. President Lyndon Johnson and is named after the location of his Texas Hill Country ranch. Johnson preferred his chili made with venison. [1]

Texas Easy Chili

This recipe is a chili powder- and tomato juice-based sauce combined with cubed or ground beef.

New Mexico chili recipes

The official state vegetable of New Mexico is the chili pepper and the official state question is "Red or green?" This refers to the decision New Mexican chili devotees must regularly make, and which engenders frequent discussion and argument. The red chili is simply a riper form of the green chili; the former is cooked in its dried form and the latter is used fresh from the field, with significant differences in results. For those who simply cannot decide, the standard reply is "Christmas", meaning a portion of each. New Mexico chilies are more commonly based on pork, and include more vegetables than Texas style chilies.

New Mexico Chile Verde

Chile verde ("green chili") is generally considered more typical of New Mexican cuisine, possibly because of its more marked visual contrast to Texas-style chili. While there apparently is no canonical recipe for chili verde, all versions involve roasting fresh green chilies and cooking them slowly with meat, garlic, oregano, and cumin.

Green Chili Stew

This recipe is a New Mexican dish that is known as the beef stew of New Mexico. It is usually served with tortillas or sopapillas.

Chile Colorado

Chili Colorado ("red chili") is a pork-based chili from New Mexico that uses dried red chili peppers.

Other meat based chili recipes

Chili con Bambi

Another venison based chili con carne. Intended for slow cooking so can use very tough meat.

Cincinnati-Style Chili

Cincinnati-style chili is a very popular regional variation that is quite different from Texas-style chili. Most notably, it is usually eaten as a topping for spaghetti or hot dogs, rather than as a stew by itself. Cincinnati-style chili is beanless, but a "four-way" serving includes beans on top of the spaghetti under the chili. The connection between cheddar cheese and chili probably originated in Cincinnati, since the cheese normally tops Cincinnati spaghetti dishes.

White Chili

Instead of a tomato-based sauce and red meat (beef), great northern beans and chicken breast meat can be substituted. The resulting dish appears white when cooked, and has more of an alkali bean taste, instead of the acidic taste of traditional chili.

Pepper chili

Chili made with bell-peppers

Vegetarian chili

Vegetarian chilis acquired wide popularity in the U.S. during the 1960s and 1970s with the rise of the vegetarian philosophy, and is also popular with those on diets which restrict red meat. To make a chili vegetarian, the meat is left out of the recipe or replaced with a meat analogue such as textured vegetable protein or tofu. Some people consider vegetarian chili to be a spicy vegetable stew, and not true chili.

Vegan Chili

This is a kind of chili that needs no meat (and uses no ersatz meat). Molasses gives this chili a somewhat Louisiana flavor.

Bean Chili

This chili recipe, which is also vegan, uses kidney beans, red and green bell peppers, and chili powder.

Black Bean Chili

This vegetarian chili uses black beans.

Accompaniments and additions

A pot of chili with beans.

Several beverages are commonly used to accompany a bowl of chili, including ice-cold beer or cold milk to moderate the impact of the chilies on the throat. Saltine crackers, broken up and scattered on top, are common in chili parlors. Similarly, commercial corn chips can be added as a topping, producing something akin to Frito Pie. Jalapeño cornbread, rolled-up corn tortillas, and pork tamales also are popular for dunking. Peanut butter sandwiches or peanut butter on saltine crackers served on the side can also accompany chili. In Missouri, a small portion of pickle juice is often poured into the bowl of chili. In Indiana, some heap coleslaw in their bowl of chili before eating.

Beans

Pinto beans (frijoles), a staple of Tex-Mex cooking, have long been associated with chili and the question of whether beans "belong" in chili has been a matter of contention among chili cooks for an equally long time. It is likely that in many poorer areas of San Antonio and other places associated with the origins of chili, beans were used rather than meat, or in addition to meat, due to poverty. In that regard, it has been suggested by some chili aficionados that there were probably two chili type made in the world, depending on what could be afforded and how frugal the cook was.

As chili spread east into areas where beef was more expensive (beef was plentiful and cheap in San Antonio and other cattle towns), chili with pinto or other beans became more prevalent. In some eastern areas, this dish is referred to as "chili beans" while the term "chili" is reserved for the all-meat dish. Other changes included the adding of other vegetables. Tomatoes are almost always used, bell peppers are common, and even celery appears in recipes. Many easterners are just as adamant about the inclusion of beans in their chili for an authentic flavor as Texans are about their exclusion.

Most commercially prepared canned chili includes beans. Commercial chili prepared without beans is usually called "chili no beans". If you substitute chunks of fresh mushrooms for the beans, you will cut the calorie content of your favorite chili recipe by at least a third, without sacrificing taste. The bland white button mushroom will soak up the flavors of the chilies, tomatoes, chili powder, etc, while helping the chili retain its consistency.

Many chili experts believe, however, that beans and chili should always be cooked separately and served on the side. It is then up to the consumer to stir his preferred quantity of beans into his own bowl. Some cooks prefer black beans, black-eyed peas, or kidney beans instead of pinto beans.

A popular saying among chili purists is "If you know beans about chili, you know chili ain't got no beans".

Tomatoes

Another ingredient considered anywhere from required to sacrilegious is tomatoes. Wick Fowler, north Texas newspaperman and inventor of "Two-Alarm Chili" (which he later marketed as a "kit" of spices), insisted on adding tomato sauce to his chili, one 15-oz. can per three pounds of meat. He also believed that chili should never be eaten newly-cooked but refrigerated overnight to seal in the flavor. Matt Weinstock, a Los Angeles newspaper columnist, once remarked that Fowler's chili "was reputed to open eighteen sinus cavities unknown to the medical profession". [Tolbert, A Bowl of Red]

Rice

In Southeast Texas people eat chili over white rice, much like one would eat gumbo, this is due to the proximity to Louisiana. This is also common in the United Kingdom.

Similar dishes

Dishes often described as similar to chili con carne include French cassoulet, Indian curry, Jewish cholent, Serbian bean soups and especially Hungarian goulash.

See also

• Category:Chili recipes

References

• This module uses content from the Wikipedia article "Chile con carne", and is used under the terms of the GNU Free Documentation License.
• Frank X. Tolbert. A Bowl of Red: A Natural History of Chili con Carne. Garden City, N.Y.: Doubleday, 1966. [Much of the material in this book originally appeared in the author's newspaper columns in The Dallas Morning News beginning in the early 1950s.]
• Charles Ramsdell. San Antonio: An Historical and Pictorial Guide. Austin: University of Texas Press, 1959.
• Joe E. Cooper. With or Without Beans. Dallas: W. S. Henson, 1967.
• H. Allen Smith. "Nobody Knows More About Chili Than I Do." Reprinted at the International Chili Society web site.
• Jack Arnold. The Chili Lover's Handbook. Privately published, 1977.
• Robb Walsh. The Tex-Mex Cookbook: A History in Recipes and Photos. New York: Broadway Books, 2004. [A very knowledgeable and very well-written "food history", including a long chapter on "real" chili, chili joints, and the San Antonio chili queens.]

External links

• Chili Appreciation Society International
• International Chili Society

Cookbook:Chip

Cookbook | Recipes

Chip can refer to:

• Potato Chip
• Tortilla Chip
• French Fries, called "chips" in the United Kingdom.

Cookbook:Potato Chip

Cookbook | Recipes | Ingredients | Potato

American-style Potato chips (crisps in the UK)

UK-style "chips" (french fries in the US)

Potato Chips (crisps in the UK), are deep-fat fried potatos. Most chips have salt on them. Chips are thinner and more cooked than French fries, making them crunchy. In the United Kingdom, "chip" usually refers french fries.

(p)

Cookbook:Chocolate Cake

Cookbook | Recipes

• 1-2 Chocolate Cake
• Atomic Fudge Cake
• Chocolate Fort Cake
• Chocolate Mousse Cake (Vegan)

(p)

Cookbook:Chocolate Chip Cookies

This Cookbook page needs work. Please improve it. See the talk page for discussion regarding improvements. The following reason was given: Recipes should be split into multiple subpages and a disambiguation page created.

Cookbook | Recipes | Cuisine of the United States | Dessert

Recipes/Print version 0 to L
Category:	Dessert recipes
Difficulty:

Ingredients

• 2 sticks (½ lb / 225 grams / 1 cup) butter, softened
• ¾ cup (180ml) granulated white sugar
• ¾ cup (180ml) packed brown sugar
• ¼ teaspoon vanilla extract
• 2 large eggs
• 2 ¼ cups (600ml) (290g) all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon dry ground lemon or orange peel (optional)
• 2 cups (480ml) (12-ounce package) semi-sweet chocolate morsels / chips
• 5 oz. (150g) chopped nuts, such as groundnuts (optional)

Procedure

1. Preheat oven to 375° F, or 350°F (around 190°C to 176°C) if you want chewy cookies.
2. Cream butter, margarine, granulated sugar, and brown sugar in a large mixer bowl. Add eggs one at a time, beating until fully incorporated. Add vanilla extract and beat in.
3. In a small bowl, sift together the dry ingredients (except chocolate & nuts). Add to the wet mixture in two parts and fold until combined. (If you beat this too long, you may get some gluten formation which will change the cookie texture).
4. Stir in chocolate morsels (chips), and nuts if using. Please be considerate of people with nut allergies by mentioning the nuts if you use them.
5. Drop by rounded tablespoons onto ungreased baking sheets. There should be enough fat in the cookie dough to prevent sticking, but using parchment paper or non-stick pans may help if you find this not to be the case.
6. Bake in the preheated oven for 10 to 12 minutes or until golden brown (cooking times may vary). Let stand for about 1 minute and remove from hot baking sheet to cool on a wire rack.

Serves 10

Notes, Tips, and Variations

• The quality of the flavoring ingredients makes a great difference in the outcome. Using top-quality butter, chocolate, and vanilla will produce a superior cookie.
  • Note that using "dark" chocolate (>65% cacoa) will result in a significantly different taste than the "traditional" recipe. In general, if you find the raw chocolate to be too bitter or not enjoyable to eat, you may not like them in the cookies (no matter the quality).
• If you want to use regular flour, as well as butter, the trick is to increase the amount of flour to 3+ cups, which should result in a fairly stiff dough, that will not spread out very much. This trick even works with whole wheat flour.
• Use cake flour instead of all-purpose, replace granulated sugar with brown sugar and use butter instead of margarine. Using cake flour and brown sugar allows you to use butter without fear of your cookies becoming puddles (which is the only reason to use margarine in the first place).
• Use some vegetable shortening in place of butter/margarine to reduce "spread" (cookies will be thicker).
  • Or add some vegetable oil (no more than 1/5 of total fat) in place of butter/margarine to increase spread, resulting in thinner cookies.
• Some people also recommend chilling dough before baking, though this is usually not necessary.
  • Chilling dough may help to reduce spread, resulting in thicker cookies.
• Use an ungreased, non-stick baking sheet instead of a greased sheet to help reduce spread, for thicker cookies.
  • Conversely, grease your sheet if you like thinner (crispier) cookies.
• If vanilla extract is not readily available, substitute two teaspoons of vanilla sugar for granulated sugar.
• Using chopped bar chocolate instead of pre-formed chips will result in a more rustic texture -- just make sure the pieces are small enough to eat comfortably.
• The proportion of granulated to brown sugar may be adjusted to suit taste.
  • More brown sugar will result in chewier cookies.
  • More white sugar will result in crisper cookies.
• Do not stack hot cookies otherwise they will bend out of shape and not cool as quickly..
• Add a small amount of oatmeal to give cookies more flavor & mouth-feel.
• For a stronger nut flavor, toast the nuts. Spread them evenly on a baking pan and set them in the 350 degree oven for ten minutes. Take them out and let them cool before adding them to the dough.

Makes 56 cookies.

Ingredients

• 2 sticks (1 cup) butter, softened
• 1 cup (240ml) granulated white sugar
• 1 cup (240ml) packed brown sugar
• 2 extra large eggs
• 1 teaspoon vanilla extract
• 2 cups (480ml) all-purpose flour
• 2 cups (480ml) oat flour
• ½ teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 2 cups (480ml) (12-ounce package) Semi-sweet chocolate morsels / chocolate chips
• 4 oz (120g) grated milk chocolate (1/2 a bar)
• 3 cups (720ml) your favorite chopped nuts (optional)

Procedure

1. Preheat oven to 375° F (around 200c).
2. Cream butter and both sugars in a large mixer bowl.
3. Beat in eggs and vanilla extract.
4. Sift together the flour, salt, oat flour, baking powder and baking soda.
5. Stir in chocolate morsels, grated chocolate bar and nuts.
6. Roll into balls and place two inches apart on a cookie sheet. Instead of a cookie sheet, I use a pizza stone.
7. Bake for 10 minutes or until golden brown (cooking times may vary). Remove and let stand for about 1 minute before moving cookies to a plate or cooling sheet.

See also

• Chocolate chip cookies (Gluten-free)

(p)

Cookbook:Chocolate Chip Cookies (Gluten-Free)

Recipes/Print version 0 to L
Category:	Dessert recipes
Time:	prep: ~10 minutes baking: ~25 minutes
Difficulty:

Cookbook | Recipes | Desserts

Gluten-Free Chocolate Chip Cookies - These cookies use sweet rice flour, also known as glutinous rice flour. Don't be fooled by the name; there's no gluten in glutinous rice flour (or any rice flour, for that matter). This flour, like most gluten-free flours, is easy to find if an Asian grocery can be located. It can also be found in many boutique grocery stores, such as Trader Joe's or Whole Foods. Other gluten-free flours may be substituted, but be prepared to adjust the amount of flour needed to compensate for variations in starchiness.

It should go without saying, for any household coping with celiac disease, that it is imperative to make sure all your ingredients, work surfaces, and utensils are free of gluten contamination. Special care should be taken with compound ingredients such as baking powder; make sure its ingredients list does not include gluten-containing items such as modified food starch.

The cookies are pictured to the right with various additions to the dough. Experimenting is encouraged, but please be careful choosing additions. Some of the cookies pictured have oats added, which introduce trace amounts of gluten and are not safe for celiacs.

Equipment

• Large mixing bowl
• Stand mixer and bowl (or a hand-held mixer and a medium mixing bowl)
• Wooden spoon
• Cookie sheet
• Non-stick silicone baking sheet liner (Silpat, etc.)

Ingredients

• ½ cup (1 stick) (120ml) butter
• ½ cup (120ml) sugar
• ½ cup (120ml) brown sugar
• 2 eggs
• ½ tsp vanilla extract
• 1¼ cup (300ml) (1 cup + 2 tablespoons) sweet rice flour
• 1 tsp xanthan gum
• ¾ tsp baking powder
• ½ tsp baking soda
• Chocolate chips (as many as you like)

Procedure

The finished dough (with various additions), ready for baking

1. Preheat oven to 350°F (180°C).
2. Mix the sweet rice flour, xanthan gum, baking powder and baking soda in a large mixing bowl.
3. In a smaller mixing bowl or stand mixer, cream the butter, sugar, and brown sugar. Add the eggs and vanilla and continue mixing.
4. Add the wet ingredients to the dry ingredients and mix thoroughly with a wooden spoon. Don't worry about over-mixing; since there is no gluten in the flour, there is no danger of overworking it.
5. Fold in the chocolate chips.
6. Line cookie sheet with silicone mat and spoon on balls of dough, about 1½" (4cm) in diameter.
7. Bake until golden brown.

Notes

This will likely take longer to bake than a gluten-containing cookie recipe—perhaps about 25 minutes. Baking time will depend on the flour you use, since the protein content of the flour will determine the rate of browning from the Maillard reaction.

The silicone baking sheet liner is important, as these cookies tend to stick to the pan more than most. If you don't have one, parchment paper might also work.

Cookbook:Chocolate Fudge

Recipes/Print version 0 to L
Category:	Confection recipes
Servings:	36-48
Time:	45 minutes
Difficulty:

Cookbook | Recipes | Confections | Fudge

Chocolate fudge is a traditional, rich candy, especially around the holidays in the United States.

Ingredients

• 2 1/2 c Sugar
• 1/2 c Margarine or butter
• 2/3 c Evaporated milk
• 1 Jar (7 oz.) marshmallow creme
• 2 c Semi sweet chocolate chips
• 3/4 c Chopped walnuts
• 1 ts Vanilla

Procedure

1. Line 9 inch square or 13x9 inch pan with foil so that foil extends over sides of pan; butter foil.
2. In large saucepan, combine sugar, margarine and evaporated milk. Bring to a boil over medium heat, stirring constantly.
3. After 5 minutes of constant stirring remove saucepan from heat.
4. Add marshmallow creme and chocolate chips; blend until smooth. Stir in walnuts and vanilla.
5. Pour into buttered, foil-lined pan. Cool to room temperature.
6. Score fudge into 36-48 squares. Refrigerate until firm.

Notes, tips, and variations

• Remove fudge from pan by lifting foil; remove foil from sides of fudge. Using large knife, cut through scored lines. Store in refrigerator.

Cookbook:Chocolate Mousse

Recipes/Print version 0 to L
Category:	Dessert recipes
Servings:	4
Time:	30 minutes
Difficulty:

Cookbook | Recipes | Cuisine of France | Dessert

Mousse au chocolat (French for "chocolate foam") is a sweet food, normally served as dessert.

Ingredients

• 200 g (8 oz) bittersweet chocolate, chopped (see Note)
• 3 eggs (see Note)
• 250ml (1 cup) cream
• 40g sugar
• 30 ml (2 tablespoons) hot water

Procedure

1. Melt the chocolate in a double boiler.
2. Separate the eggs.
3. Whisk the egg whites and cream separately until very firm. Put both in the refrigerator.
4. Combine the egg yolks and hot water in a mixing bowl (maximum tap water temperature is enough, approx. 50°-60°C or 120°-140°F). Using a mixer, beat slowly while adding the sugar, then speed up the mixer until the mixture is thick and becomes a light yellow color.
5. Stir the melted chocolate into the yolk mixture (the chocolate should have cooled enough that it does not hurt if you insert your finger). Mix immediately, otherwise this will cook the egg yolks, and you'll have chocolate scrambled eggs!
6. With the whisk (from now on do not use the mixer) add the egg whites in three parts to the chocolate mixture, followed by the whipped cream.
7. The finished mousse should be light brown and very fluffy. While it is still liquid, divide it into individual serving dishes. Allow to chill in the refrigerator for 4-6 hours before serving. The mousse will be quite firm when ready.

Notes, tips and variations

• This recipe is not the "purest" form, which contains only bittersweet chocolate and eggs: 6 eggs for 200 g (8 oz) of chocolate; no cream, no sugar.
• It is one of the easiest recipes for untrained cooks. The only "difficult" parts are separating the eggs and folding the egg whites.
• For the more advanced cook: use a fourth yolk (and only the yolk!); it ensures that the mousse becomes firm. However, the mixture must be worked faster, beginning with the addition of the chocolate to the yolk/sugar mixture.
• Instead of the water, use an alcoholic spirit such as Cognac, Cointreau, Kahlua, Triple Sec, etc., for all or part of the 30 ml. However, the mousse is then not suitable for children or pregnant women.
• Coffee can also be satisfyingly substituted for the liquid.
• Almond powder, almond butter, or orange rind can also be used to add flavor to the mousse (one tablespoon per 6 eggs)
• There is also an Atkins-friendly recipe.

Warnings

• This mousse is best consumed within 24 hours.
• Do not keep substantially longer, even if refrigerated.

Cookbook:Chocolate Pear Bake

Recipes/Print version 0 to L
Category:	Dessert recipes
Servings:	6
Time:	prep: 20 minutes baking: 35 minutes
Difficulty:

Cookbook | Recipes | Dessert

A chocolate pear bake is a dessert that resembles a brownie in appearance, yet contains no flour, instead using whipped egg whites to provide structure. The pear adds a nice mild fruit tone to the chocolate.

Ingredients

• 7 oz (200g) semisweet chocolate, chopped or chips
• ½ cup (120g) butter or margarine
• 4 eggs, separated
• ½ cup (120g) sugar
• 2 pears, sliced
• lightly whipped cream, to serve

Procedure

1. Grease a 9x9 inch (22cm x 22cm) baking dish, and pre-heat the oven to 325°F (170°C).
2. In a double boiler, melt the chocolate and butter or margarine. When melted, remove from the heat.
3. Whisk the egg yolks and sugar together until they become thick and pale yellow.
4. In a separate bowl, whisk the egg whites until firm.
5. Combine the chocolate and egg yolk mixture, and mix well.
6. Beginning with about ⅓ the egg whites, gently fold them into the chocolate/egg yolk mixture.
7. Add the slices of pear, and stir once or twice. Add the entire mixture to the baking dish.
8. Bake for 35-40 minutes, until the bake is springy yet firm to the touch.
9. Serve hot with whipped cream.

Notes, tips, and variations

• Substitute sliced peaches, apples, or orange segments for the pears.

Warnings

• Overmixing after the egg whites have been added to the batter can result in the bake being too dense.

Cookbook:Chocolate Sour-Cream Icing

Cookbook | Recipes | Dessert

Recipes/Print version 0 to L
Category:	Dessert recipes
Servings:	one cake
Time:	10-20 minutes
Difficulty:

Chocolate sour-cream icing is an icing or frosting with a bit of tang to take the edge off the sugar overload. It can be icing or frosting depending on what you want.

Ingredients

• 1 C (240g) Chocolate Chips
• 1/4 C (60g) Butter
• 1/2 C (120g) Sour Cream
• 1 t vanilla extract
• 1/4 t Salt
• 1-3 C (240g to 700g) Icing Sugar

Method

• 

  1.Melt the chocolate and butter together. (See Cookbook:Melting chocolate)

• 

  2. Remove from heat and stir in the sour cream, vanilla extract and salt.

• 3. Slowly beat or stir in the icing sugar until the mixure has the desired consistency. Icing will need far less than frosting.
• 

  4. Spread on the cake of your choice.

(pt)

Cookbook:Chowder

Cookbook | Recipes | US Cuisine | New England cuisine | Southern Cuisine | Soup

Chowder is any of a variety of soups, most of them thick and made with potatoes. To some Americans, it means clam chowder, made with cream or milk as New England Clam Chowder, or with tomato as Manhattan Clam Chowder. Corn Chowder is a thick soup filled with whole corn (maize) kernels. Chowder is often commonly associated with the New England region of the United States.

The recipe below for "New England chowder" is, oddly, not a clam chowder.

From the 1881 Household Cyclopedia

New England Chowder

Have a good haddock, cod, or any other solid fish; cut it in pieces three inches square, put a pound of fat salt pork in strips into the pot, set it on hot coals and fry out the oil; take out the pork and put in a layer of fish, over that a layer of onions in slices, then a layer of fish with slips of fat salt pork, then another layer of onions, and so on alternately until your fish is consumed; mix some flour with as much water as will fill the pot; season with black pepper and salt to your taste, and boil it for half an hour. Have ready some crackers (Philadelphia pilot bread if you can get it) soaked in water till they are a little softened; throw them into your chowder five minutes before you take it up. Serve in a tureen.

This is similar to the traditional Scottish soup cullen skink.

Daniel Webster's Chowder

Four tablespoonfuls of onions, fried with pork; a quart of boiled potatoes well mashed; 1 1/2 pounds of sea biscuit broken; 1 teaspoonful of thyme mixed with one of summer savory: 1/2 bottle of mushroom catsup; one bottle of port or claret; 1/4 of a nutmeg, grated; a few cloves, mace, and allspice; 6 pounds fish (sea-bass or cod), cut into slices; 25 oysters, a little black pepper, and a few slices of lemon. The whole put in a pot and covered with an inch of water, boiled for an hour and gently stirred.

Cookbook:Christmas ham

Cookbook | Recipes

The ancient Romans, who sacrificed a pig to their god Saturn about the same time Christmas is celebrated nowadays, are probably the starters of a Christmas tradition still alive in some parts of the world. This is a recipe for a boneless, lightly salted Finnish-style ham, popular since about the 1940s, before which Finns used to eat several kinds of meats during Christmas.

This is often eaten with traditional Christmas cuisine, including baked potatoes, red wine, and potato, carrot, and rutabaga casseroles, as well as during the night or in the morning and in-between 'proper' meals with bread, mustard and milk. Ham goes well with almost anything. If you have been eating ham for several days with mustard, try chili for a change.

Ingredients

• 1 7-10 kg ham, lightly salted, boneless
• mustard
• breadcrumbs

Procedure

1. If ham is frozen, thaw it in its plastic package, for 3 days in the refrigerator for a 7kg ham, 5 days for a 10kg ham. A 10kg ham is considered better-tasting as the pig has gotten bigger.
2. Before putting the ham in the oven, take it out from the refrigerator and let come closer to room temperature. If you intend to put the ham in the oven in the evening, take it out during the early morning. The ham should be about 10 degrees C (50 F) when you put it in the oven.
3. Use a wet paper towel to clean the ham a bit; then dry it.
4. Place ham on baking tray in oven, with some water on the tray. Or, if you have a large roasting bag, there is no need for water.
5. Note: do not use only the grill as it lets drop all the liquid from the ham, messing up your oven if the roasting bag fails. However, you can use the grill and put the ham on it and baking tray beneath that. An aluminum foil can also be used on the baking tray.
6. Preheat oven to 200 °C (you can skip this if you are not worried about the possible bacteria on the ham) and let ham roast in the warm oven for half an hour, then turn temperature down.
7. Cook at 100-125 °C, for about 1 hour/kilo, so a 7 kg ham will take 7 hours or more, until meat thermometer shows 75-80 °C. 'Traditional' ham is ready at 80 °C but most take the ham out of the oven at 77 °C or so, when the ham has more water left in it and is considered tastier.
8. The use of a meat thermometer is recommended because the actual temperature of an oven commonly varies from its setting; thus the ham can be severely under- or overcooked if you do not use a thermometer. Thermometer should be placed in the middle of the ham. Be careful that it does not touch the oven walls. You can test if the thermometer works properly before using it by dipping it in boiling water - it should show about 100 °C.
9. After you take the ham out of the oven, wait a little while before removing the thermometer. It is recommended you do not pour the liquid from the bag or baking tray down the drain.
10. Wait until ham is cool enough to handle, then glaze it with mustard and breadcrumbs. First remove the rind from the ham, then cover the ham with mustard, then with breadcrumbs. Put in 250 °C oven for 10 minutes.
11. Ham is ready to eat when it has cooled down a bit. This makes about enough for 3 or 4 people for a week, but if you think you will not eat it all within a week, freeze the rest.

Notes, tips, and variations

• It is possible to salt a ham yourself, if you buy ham from a farm or butcher or buy a pig in time to fatten it for Christmas. There are several methods available; here is one that is called tönkkösuolaus: Use a 10kg ham, put 1,8 kg of large crystal salt into 10 liters of water which is near or slightly below 0c, ham must be completely submerged, let be there for two months, changing the water from time to time, during the last week you can keep ham in water only, if you want it to be slightly less salty).
• Several people swear by sauna-cooked ham, in which case you will put the ham in a sauna instead of an oven (glazing still done in oven), it will take maybe 12-24 hours for a ham in a 100 °C sauna, several days in a 80 °C sauna. Use a meat thermometer if you use a sauna to cook a ham and remember to have something beneath the ham collecting all the liquid. Often people also use a wood-burning stove to cook a ham, this method is hardest as you can not use a meat thermometer easily with one, so unless you have good instructions to the very oven you have (or have a spare ham just in case), this would not be recommended for first-time Christmas ham lovers.

Cookbook:Chuu Chee Fish

Recipes/Print version 0 to L
Category:	Fish recipes
Servings:	4
Time:	1 hour
Difficulty:

Cookbook | Recipes | Thai Cuisine

Chu Chee Fish is whole fish in kaeng chuu chee curry sauce with lime leaves.

This very tasty distinctly Thai fish dish is great as one of the main courses of a Thai banquet. It is also good on its own with rice.

Ingredients

• 650g whole bream or similar fish
• 1 metric cup vegetable oil (reserve 1 tablespoon for stir-frying curry paste)
• 1 teaspoon of kaeng chu chee curry paste
• 6 dried Kaffir lime leaves
• 1 metric cup coconut milk
• 1 tablespoon (warning: perhaps the metric 20 mL one) of fish sauce
• 1 teaspoon sugar
• fresh cilantro
• 1 fresh red chili pepper

Procedure

1. In a wok or large frypan, over high heat, fry fish using most of the vegetable oil, until golden on one side. It will take about five minutes.
2. Lower heat and, using tongs, gently turn fish over.
3. Turn up heat again and cook until golden. Using tongs again, lift fish gently onto a serving plate.
4. In the wok, gently stir-fry the curry-paste and lime leaves in remaining tablespoon of oil.
5. Add coconut milk and fish sauce. Simmer for about five minutes.
6. Add sugar and simmer for another five minutes.
7. Taste to see if extra coconut milk, fish sauce, or sugar is required.
8. Pour sauce over fish and garnish with cilantro and chopped chili peppers.

Warnings

• Always wash your hands after handling chili peppers. Be especially careful not to touch your eyes, your kids, or pets.

(Thai)

Cookbook:Nick's Cinnamon Chicken

This Cookbook page needs work. Please improve it. See the talk page for discussion regarding improvements.

Cookbook | Recipes

Ingredients

• 2-3 chicken breasts
• ~3 tablespoons olive oil
• 1 small onion, diced
• 1 can (28oz/800ml) whole tomatoes
• 3 cloves of garlic, minced
• 2 cinnamon sticks
• 1/4-1/2 peach, chopped finely OR 1-2 tablespoons honey
• 1 splash of vinegar
• salt and pepper to taste
• enough pasta for 4 servings (cheese tortellini is good)

Procedure

1. Heat olive oil in a medium saucepan.
2. LIGHTLY brown chicken breasts - don't cook them through.
3. Add the onion and fry for a couple of minutes.
4. Add peach (if you're using peach) and fry for another minute.
5. Cut the tomatoes in half and add them.
6. Add everything else and simmer, covered, for 45 minutes, stirring occasionally. Remove the lid and let it simmer for about 15 more minutes.
7. In the meantime, cook the pasta according to the directions on the package.
8. Remove cinnamon sticks from sauce. Serve over hot pasta with freshly grated Parmesan and garlic bread.

Serves 4.

Cookbook:Clam Chowder

Cookbook | Recipes

In American cuisine, there are several soup-like dishes that are called Clam Chowder.

• New England Clam Chowder

  a white, creamy soup; the most common variety

• Manhattan Clam Chowder

  made with tomatoes, the soup has a red color
  

If you don't know the difference between New England and Manhattan clam chowders: the one with tomatoes has a "t" in the name!

• Rhode Island Clam Chowder

  a soup with a clear broth, without added cream or tomatoes.

Cookbook:Coconut Chutney

Cookbook | Recipes | Cuisine of India | Side Dishes

Coconut Chutney is served as a side dish for a lot of Indian snacks and breakfast items. It can be mild to extra hot depending on the individual preference. This recipe is from South India.

Ingredients

• Fresh coconut - 1 cup finely grated
• Green hot chili peppers - 6 to 8
• Tamarind paste - ½ tsp
• Cilantro - 1 Tbs, chopped
• Ginger paste, 1 tsp
• Channa dal - 1½ Tbs
• Salt - to taste

Seasoning:

• Mustard seed - ½ tsp
• Curry leaves - 3-4, chopped
• Asafoetida - ¼ tsp
• Oil - ½ tsp

Procedure

1. Dry roast channa dal until browned and allow it to cool.
2. Grind all the ingredients in a blender with as little water as possible. For best results the final consistency must be some where between coarse and paste.
3. For seasoning heat the oil in a small ladle. Add the mustard seeds to hot oil and allow it to crackle. When the crackling starts subsiding add the asafoetida and the curry leaves and stir for a few seconds. Add to the chutney and mix well.

See also

• Coconut Chutney (North Indian)

(Indian)

Cookbook:Cola Cake

This Cookbook page needs work. Please improve it. See the talk page for discussion regarding improvements. The following reason was given: wikify, °C

Cookbook | Recipes | Dessert | Cake

Ingredients

Cake

• 2 cups flour
• 2 cups sugar
• 1 cup cola
• 2 sticks margarine (1 cup)
• 3 tablespoons cocoa
• 2 eggs
• 1/2 cup buttermilk
• 1/2 teaspoon baking soda
• 1 teaspoon vanilla extract
• 1 1/2 cup miniature marshmallows

Frosting

• 6 tablespoons cola
• 2 tablespoons cocoa
• 1 stick margarine
• 1 teaspoon vanilla
• 1 box powdered sugar
• 1 cup chopped nuts (optional)

Procedure

Cake

1. Combine flour and sugar in a bowl.
2. Mix cola, margarine, and cocoa in a saucepan, and bring to a boil.
3. Pour over flour/sugar mixture and mix well.
4. Beat eggs and mix in. Add milk, soda, vanilla and marshmallows. Batter should be thin. Marshmallows will float to the surface.
5. Bake in a 9x13 pan at 350 degrees Fahrenheit for 35 minutes. Make frosting before it cools.

Frosting

1. Mix cola, cocoa, and margarine in a pan and bring to a boil.
2. Add vanilla, sugar, and nuts. Mix until smooth.
3. Spread the warm frosting on the cake.

Cookbook:Collard Green

Cookbook | Recipes | Ingredients | Vegetable

---

"Collard Greens" refers both to the plant and the cooked recipe.

Collard greens freshly washed, still attached to the stalk.

Collard greens are easily hand shredded for cooking ease.

Smoked pork neckbone is often used as a flavoring agent while boiling collard greens.

Background

The collard plant is a large, loose-leafed dark green member of the cabbage family which grows easily and readily. It is unique because it flourishes in cool weather, often tolerating temperatures as low as 5°F (-10°C) if it is gradually acclimated, while a sudden cool snap will kill it. The plant may reach three feet tall by four feet wide. Though it is infrequently done, they may be cooked with any other loose-leafed greens (kale, turnip greens, spinach and mustard greens). Collards and other green leafy vegetables comprise several traditional "soul food" dishes of the southern US.

Collards are available year-round, but the best growing, and traditional, seasons are autumn or winter. Many people prefer their taste after the first frost, and believe them richer and more nutritious. Collards do become sweeter after the first frost, when photosynthesis is slowed.

When buying collards, make sure to choose dark green leaves with no wilting or yellowness. They may ideally be stored in the refrigerator about a week, but once they are cooked can be frozen indefinitely or added to other dishes as desired.

Collard greens belong to the family Brassica oleracea, which contains several varieties of cultivars including broccoli, cabbage, Brussels sprouts, cauliflower, Chinese broccoli, kale, and kohlrabi.

Traditional Southern recipes for collards often include some type of pork, sometimes a portion of the neck bone, which is boiled along with the greens.

Nutrition

Nutritionally, collards are an excellent source of calcium and vitamins A & C. They are virtually fat-free, low in calories and sodium, and are an excellent source of carbohydrates and dietary fiber. A one-cup serving of boiled collards contains 17 calories, 0.1g fat, 10mg sodium, 0.9g protein, 3.9g carbohydrate, 1.3g dietary fiber, 174.7 RE of vitamin A (17% US RDA), and 7.7mg vitamin C (13% US RDA).

(Southern United States) (pt)

Cookbook:Coq au Vin

Cookbook | Recipes | Cuisine of France | Meat

Many French regions claim coq au vin, or chicken stew, as their own, but legend has it that the recipe originated with Caesar's chef. Different variants exist throughout the country; the following recipe is one.

Serves 4-6.

Ingredients

• 1.5 kg chicken, cut up
• 1 onion, diced
• 1 carrot, chopped
• 3 tbsp flour
• 1/2 tsp salt
• 1/4 tsp pepper
• 200 g small mushrooms
• 240 ml red wine
• 1 clove garlic, minced
• 1 tsp basil, chopped and fresh
• 1 tsp of fresh or dried Thyme
• Olive oil for sauteing

Directions

1. Mix flour, salt and pepper. Coat chicken, onion and carrot in flour mixture and set aside.
2. Sauté mushrooms, set aside.
3. Brown the chicken pieces a few at a time, set aside.
4. Brown onions and carrots. Put chicken into large casserole on medium-high heat along with onions, carrots and mushrooms.
5. Combine wine, garlic, and basil; pour over chicken. Cover the casserole, cook until chicken is ready (1-1.5 hours), stirring occasionally.

Variations

Nearly all recipes other than those altered for low-fat diets start with lardons, or their more available substitutes, unsmoked bacon or pancetta. The lardons are cooked, and the rendered fat used for browning the other ingredients, and (with the addition of the flour) to form the roux which thickens the sauce. Generally, a full bottle of red wine is used, and brandy may be added.

Porcini mushrooms, while not particularly authentic, are good in this dish.

External links

Perfect Coq au Vin via The Observer

Cookbook:Corn Bread

Cookbook | Recipes | Bread

See also: Corn Bread 2

Ingredients

• 1 cup warm water
• 1 tablespoon yeast
• 4 tablespoons sugar
• 1 cup yellow cornmeal
• ½ cup white flour
• ½ cup whole wheat flour
• 1 teaspoon salt

Procedure

1. Mix water yeast and sugar. Let this sit for a few minutes until it bubbles.
2. Stir in the rest of the ingredients, adding water until it is pourable.
3. Bake in a greased 9x9 pan at 350°F (175°C, gas mark 4) for 25 minutes or until the edges turn golden brown.

Cookbook:Corn Bread 2

Cookbook | Recipes | Bread

Ingredients

• ¼ cup cornmeal
• 1¼ cup mixture of milk and orange juice (you can use as much orange juice as you like; ¼ to ½ cup is ideal)
• 1 cup flour
• ⅓ cup sugar
• 1 tbsp baking powder
• ½ tsp salt
• 1 egg
• ¼ cup vegetable oil

Procedure

1. Combine cornmeal and milk/orange juice, and let stand 10 minutes.
2. Combine dry ingredients.
3. Add egg and oil to cornmeal mixture, then add dry ingredients. Stir until combined.
4. Bake at 400°F (205°C) for 15-20 minutes.

Cookbook:Sweet Cornbread

Recipes/Print version 0 to L
Category:	Bread recipes
Servings:	8-10
Time:	30 minutes
Difficulty:

Cookbook | Recipes | North American Cuisines | Cuisine of Ontario

Sweet Cornbread is a variant of the Skillet Cornbread made throughout central and eastern Ontario and Quebec and is sometimes known by the alternative name of Johnny Cake. Its presence in these southern regions of Canada is thought to be due to the influx of British Loyalists from what is now the Southern United States moving to the then-English-controlled colonies during the American War of Independence.

Ingredients

• 256 mL (1 cup) of cornmeal cornmeal
• 512 mL (2 cups) of flour
• 8 mL (1 1/2 teaspoons) of baking powder
• 128 mL (1/2 cup) of maple syrup
• 128 mL of brown sugar
• 128 mL of butter
• 5 mL (1 teaspoon) of salt
• 2 eggs

Procedure

1. In a large bowl beat eggs lightly to break the yolks as one would for scrambled eggs, then mix in the butter. Soften the butter beforehand if you must by heating it a little.
2. The butter/egg mixture should be loose. Add the sugar and maple syrup, mix well, then add the salt to the liquid mixture.
3. Mix the cornmeal and baking powder, then blend them into the liquids.
4. Slowly add the flour as needed to reach a proper cake batter texture. This should be softer than a cookie dough, able to stick to the mixing spool and come off in blobs. You may not need all of the flour, or may even need a little more based on your eggs and how closely you measured.
5. Pour into a greased pan and put into an oven heated to 200°C (400°F) and let bake for between 15-25 minutes.

Notes, tips, and variations

• When mixing the batter, be sure it is soft enough for a typical cake; you do not want it too moist or dry. Use milk to fill in liquid you need and a half-and-half mix of flour and cornmeal if you are too moist.

• Keep a close eye on the cake while it bakes: it will become hard fast if you do not take it out in time.

• If you want to make a crisper crust take a 3 part mix of equal amounts of flour, cornmeal and brown sugar, mix well. Add to the top of the cake half way into the baking process, but do this very quickly: leaving the door open too long will make your cake a rock. The amount required varies based on the pan you use, so use your eyes for what you need (less than a cup total). Despite the call for opening it halfway through baking, adding it at the beginning should work fine as well.

• You can substitute honey for the maple syrup, or plain sugar. Maple is used for its flavouring as much as its sweetness.

• Margarine or vegetable oil will do as well as butter for this. Butter was used traditionally and is thus listed.

• This dish is usually made for after meals and outside them rather than with them, which is how its cousin Skillet Cornbread is used. However, when having Maple Beans and Ham, Sweet Cornbread is often served with it.

Cookbook:Cottage Cheese Eggs

Cookbook | Recipes | Breakfast

Ingredients

• 2 eggs
• 2 tablespoons cottage cheese (small curd 4% milkfat)
• 1 teaspoon Mexican seasoning or chili powder)

Procedure

1. Preheat a large metal or non-stick skillet to medium heat.
2. Whisk eggs and cottage cheese together in a small bowl; place in skillet.
3. Sprinkle Mexican seasoning on eggs (to taste).
4. As eggs begin to cook, start folding them together, turning as needed, until done cooking.

Serve with or on wheat toast.

Cookbook:Crab Cakes

Recipes/Print version 0 to L
Category:	Crab recipes
Servings:	4
Time:	prep: 15 minutes cooking: 10 minutes

Cookbook | Recipes

Ingredients

Crab cakes

• 1 lb. crabmeat or imitation crabmeat
• 1 cup Italian style breadcrumbs
• ¼ cup mayonnaise
• 1 tsp. ground mustard
• 1 tsp. Worcestershire sauce
• 1 egg
• salt and pepper, to taste
• 3 cups vegetable oil

Sauce

• 1 cup mayonnaise
• 2 tsps. Worcestershire sauce
• 2 tsps. capers, chopped
• 1 tsp. minced garlic
• 1 lemon, juiced
• ½ tsp. lemon zest

Procedure

1. Combine crabmeat, Italian style breadcrumbs, mayonnaise, mustard, Worcestershire sauce, egg, salt, and pepper in a medium bowl for the cakes.
2. In a separate bowl, combine remaining ingredients, except the oil, to make the sauce.
3. Shape crab cake mix into 3-inch patties (about 2 per serving).
4. Add oil to a skillet.
5. Pan fry the cakes for 3-4 minutes on each side or until golden brown.
6. Remove from skillet and drain on paper towels.
7. Serve cakes topped with the sauce.

External links

Modified version of a crab cakes recipefound at Chefs.com.

Cookbook:Crab Quesadillas with Mango Salsa

Cookbook | Recipes | Cuisine of Mexico | Seafood | Appetizers

Ingredients

Quesadilla

• 1 lb. lump crabmeat
• 1 package of 6-inch round flour tortillas
• 1 medium green bell pepper, cut into thin strips
• 1 medium red bell pepper, cut into thin strips
• 1/2 of a red onion, cut into strips
• 1 tablespoon olive oil
• 8 oz. mascarpone cheese
• 1/4 tsp. cayenne pepper
• 1/4 cup cilantro, finely chopped
• 1 cup Monterey Jack cheese, shredded
• cooking spray

Salsa

• 2 cups fresh mango, diced fine
• 1 cup plum tomato, diced fine
• 1/4 cup sweet red pepper, minced
• 3 Tbsp. fresh lime juice
• 1 Tbsp. fresh cilantro, chopped fine

Procedure

Quesadillas

1. Preheat the oven to 450 °F (230 °C).
2. Heat the olive oil in a frying pan. To that, add the onions and peppers. Cook for about 5 minutes or until onions are translucent.
3. Meanwhile, sift through the crab meat and remove any shell fragments. Stir into the crab the marscapone cheese, cayenne pepper and cilantro. Mix well.
4. Spray half of the tortillas with cooking spray. Lay them flat (sprayed side down) on baking sheets.
5. Add equal portions of the crab meat and then equal portions of the onions and peppers. Sprinkle with the Monterey Jack cheese.
6. Place the remaining tortillas on top and spray with cooking spray.
7. Bake for about 10 minutes or until golden in color.
8. After removing from the oven, allow to sit for a minute. Then, cut each tortilla into quarters. Serve with mango salsa (recipe follows).

Salsa

1. Combine all ingredients together. Chill for at least 2 hours before serving.

Cookbook:Cream Cheese Wontons

Cookbook | Recipes | Appetizers

Makes 16 wontons or 24 small wontons

Ingredients

• 1 cup cream cheese
• 16 wonton wrappers or 24 egg roll wrappers
• oil (for frying)
• sweet and sour sauce

Procedure

1. Heat oil in a deep-fat fryer or pour into a deep skillet on high temperature. Vegetable oil or peanut oil works best.
2. While oil is heating, lay out as many wrappers as you plan to use. Have a small bowl of water nearby to wet your fingers. Put a small dab of cream cheese in one corner of each wrapper, about 1/2” from the edges. Use about 2 tsp. for egg roll wrappers or 1 tsp. for wonton wrappers. Using your fingers, wet the two edges nearest the cream cheese, then fold the other half down and seal the edges, making a triangle shape. Seal the edges tightly, but try to leave small gaps at the corners so the triangles will not expand so much that they burst.
3. Drop several wontons into oil at a time. Turn over when the edges start to brown and cook for another minute or two. Set on paper towels to drain, then serve hot with sweet-and-sour sauce.

Cookbook:Creamed Spinach

Cookbook | Recipes

Recipes/Print version 0 to L
Category:	Sauce recipes
Servings:	4
Time:	10 minutes
Difficulty:

Creamed spinach makes a nutritious sauce that goes well with fish and meat dishes. In Swedish cuisine it has traditionally been used with boiled potatoes and fish or with chipolata, the Swedish "prince-sausage".

Ingredients

• 500 g fresh spinach (or whole frozen spinach leaves)
• 2 dl of water
• 1/2 tsp of salt
• 1/2 dl of cream
• black pepper

or

• 400 g of chopped spinach, fresh or frozen
• 1 1/2 tbs of flour
• 1 dl of milk
• 1/2 tsp of salt
• black pepper

Procedure

Creamed spinach can be done in two different ways. Either with whole spinach or with chopped spinach.

With whole spinach, first boil the fresh spinach leaves and the salt in the water for about 5 minutes. If you use frozen spinach, follow the instructions on the box. Note that spinach is high in nitrites which means you may not have to use as much salt as you might think. After boiling for 5 minutes remove the water and let the spinach "dry" for a minute or so. Put the spinach back into the pan and add the cream. Boil for a few more minutes and add salt and pepper to taste. Instead of cream the spinach can be quickly fried in about 1 tbs of butter.

With chopped spinach, first boil the fresh spinach leaves as above or gently thaw the frozen (chopped) spinach in a little bit of water in a pan. Mix the flour with the chopped spinach in the pan and add the milk. Bring the spinach to the boil and boil gently for 3-5 minutes. Add salt and pepper to taste.

Variations

It is not uncommon to add a dash of garlic and/or nutmeg to the creamed spinach. The proportions of milk/cream to spinach can be varied to produce anything from a rich green color to something similar to a white sauce with spinach in it, all according to taste.

Cookbook:Creme Anglaise

Recipes/Print version 0 to L
Category:	Sauce recipes
Servings:	10
Time:	10-20 minutes
Difficulty:

Cookbook | Recipes | Cuisine of the United Kingdom

Crême anglaise, frequently referred to by the generic term custard in English, is the most common and versatile dessert sauce, being used as an accompaniment, or as a base for additional treatment, in numerous desserts in the cuisines of countries throughout the world. It's easy to make and can be flavored in a variety of ways.

Ingredients

• 1⅓ cups milk
• 4 egg yolks
• 3 oz sugar
• flavoring (typically a vanilla bean or 1 teaspoon of vanilla extract)

Procedure

1. Bring the milk and flavoring to a simmer in a medium saucepan. (If using a vanilla bean, cut it lengthwise and add to the milk. After a short time and before the milk simmers, scrape the seeds from the inside of the beans and dispose of the husks.)
2. Meanwhile, whisk the egg yolks and sugar thoroughly. The mixture should be pale yellow.
3. When the milk simmers, remove from heat and SLOWLY pour about half of it into the egg mixture, mixing continuously. Pour the egg/milk mixture back into the saucepan with the remaining milk, stirring continuously, and return the saucepan to the eye.
4. Cook for a short time over medium heat, stirring continuously. Be careful to scrape the sides and corners regularly, and do not let the mixture boil.
5. Test for readiness by dipping a spatula into it and running your finger over the coated spatula. The creme is done when it is thick enough that the trail wiped away by your finger remains.
6. Remove the saucepan from heat and strain it through a metal strainer into another bowl. Stir it continuously for another two minutes, cooling it.
7. To complete cooling quickly, place the bowl in a larger bowl of ice and stir the creme until cool. If you have more time, you can place the bowl in the freezer, stirring periodically until it's cool. If you don't use one of these methods, a skin will form on top of the creme.

This recipe makes about 2 cups.

Notes, tips and variations

• Uses of creme anglaise are numerous. A classic is to serve it over fresh fruit. In this case, you may want to customize the flavoring to match your fruit (e.g., mint goes well with strawberries and bananas). You can also use the creme as the basis for a rich ice cream.
• Instead of vanilla, you can flavor the creme with a variety of things - herbs, spices, spirits, and coffee among them. For herbs or spices, simply add them to the milk as instructed in step one. For coffee or spirits, omit the flavoring initially and add espresso or spirits after the creme is cooled. Some common variations:
  • Nut Creme Anglaise: Add ½ cup freshly toasted and broken nuts such as hazelnuts, black walnuts or pecans to the milk during the first step. Discard nuts after straining.
  • Chocolate Creme Anglaise: Add ½ cup chopped fine-quality chocolate (bittersweet, chocolate or white) to the sauce. Stir until melted, then strain and proceed as for plain creme anglaise.
  • Coffee Creme Anglaise: Add 2 tablespoons crushed espresso beans to the milk during the first step and proceed as for regular creme anglaise. Discard the crushed coffee after straining.
  • Herb- or Spice-Infused Creme Anglaise: Add a fresh herb such as rosemary, mint or lavender to the milk in the first step, or 1 tablespoon of a spice such as cinnamon, cloves, juniper berries or green cardamom, broken up. Discard the herbs or spices after straining.
  • Fruit Creme Anglaise: Add 2 tablespoons of fresh fruit purée to the creme anglaise after it's cooked but before it's strained.

Cookbook:Crème Brûlée

Cookbook | Recipes | Dessert

Crème brûlée

See also: Recipe #2

These instructions should provide a crackly crust over a cold custard, balanced in sweetness, egg and cream content. Few can resist its light, silky texture. The procedure is due to Dawn Yanagihara [2].

Ingredients

Serves 12.

US	GB	Elsewhere
• 6 cups	• 2 1/2 pints	• 1.4 liters	chilled Heavy cream
• 1 cup	• 9 oz.	• 240 ml	granulated Sugar
• 2	• 2	• 2	Vanilla pods
• 18	• 18	• 18	large Egg yolks
• 12 tsp	• 12 tsp	• 60 ml	Demerara or Turbinado sugar (or regular granulated sugar)

Procedure

With the oven rack adjusted to its lower middle position, preheat the oven to 300° F (150°C). Fold a kitchen towel to cover the bottom of a large roasting pan and arrange 12 five-ounce (150 ml) ramekins on the towel. The ramekins should not touch each other, or the side of the roasting pan. If the roasting pan is not large enough, scale down the recipe.

Combine 3 cups of the cream and sugar in a medium saucepan. With a paring knife, halve the vanilla beans lengthwise and scrape the seeds into the saucepan. Submerge the pods in the cream. Bring the mixture to a boil over medium heat, stirring occasionally to dissolve the sugar. Remove the saucepan from the heat and steep the mixture for 20 minutes to infuse the flavor.

Meanwhile, separate the eggs, placing the yolks in a large bowl and storing the whites for another use. Bring a kettle of water to a boil. After the cream has steeped remove the pods and stir in the remaining 3 cups of cream to cool the mixture.

Whisk the egg yolks until they are evenly combined. Add a cup of the cream mixture to the yolks and whisk until combined. Continue adding cups of cream and whisking until evenly colored. Pour the mixture through a fine mesh strainer into a second bowl. Ladle the mixture into the 12 ramekins.

Place the roasting pan onto the oven rack and pour in boiling water until it reaches 2/3 the height of the ramekins. Do not splash water into the ramekins. Bake until an instant-read thermometer registers 170 to 175°F (77 to 79° C) or until the edges of the custard are set, with a spot in the center about the size of a quarter remaining wiggly. The baking time depends upon the height of the ramekins. If shallow, start checking at 30 minutes. Higher ramekins can take up to an hour to bake.

Remove ramekins from roasting pan and cool to room temperature on a wire rack. Place on a shallow tray, cover with plastic wrap, and chill in the refrigerator for at least 4 hours. Before serving, uncover the ramekins and soak up any condensation with paper toweling. Spread 1 teaspoon turbinado (Demarara) sugar on each, tilting and tapping to spread the sugar evenly. Spread sugar only on the number of ramekins that will be served. The others can be stored for several days in the refrigerator for later use.

Ignite a propane blowtorch and caramelize the sugar on each ramekin. Take care to direct the flame away from any ignitable material. Avoid the miniature butane torch since its flame is not adequate for uniform caramelization in a reasonable amount of time. Re-chill the ramekins for not more than 45 minutes. A longer time leads to softening of the caramelized crust.

Serve and enjoy!

Notes, tips and variations

Without a torch the sugar may also be caramelized in these ways:

• • After spreading the sugar over the ramekins, place them as close as you can under a very hot broiler. Watch them closely because this method tends to be uneven and burn. Too long under the broiler can also result in the custard turning into a sort of chunky soup which is not a very appealing texture. Works best with fine granulated sugar.
  • Heat the sugar in a saucepan over medium heat without stirring until it starts to melt, then stir with a wooden spoon until caramelization occurs (this is easier to tell with white sugar than Turbinado) and spoon over the ramekins, tilting and rotating them to cover with an even layer.
  • Alternately, combine the sugar with half as much water by volume, bring to a simmer over medium-high heat, and cook without stirring 3 to 5 minutes, tilting the pan as required to ensure even caramelization. If the caramel hardens due to cooling, warm over low heat until it is again pourable.
  • Regular granulated sugar may also be used for the caramelization process in place of the brown sugar.
  • A towel may also be placed into the roasting pan prior to adding the water to help distribute the heat across the bottom of the ramekins evenly as well as insulate the bottoms from the heat coming through the bottom of the pan.
  • Make sure that before adding the cream to the egg yolks, the cream has cooled down. If one adds hot cream, the yolks will start to clot, ruining the final product.

References

[1] Delia Smith's Complete Cookery Course by Delia Smith (BBC 1997) ISBN 0-563-36249-9 p.482

[2] Perfecting Crème Brûlée (Cook's Illustrated, Nov & Dec 2001) p.22

[3] History of the Sweet Tooth (Taylor Piercefield, Taste of Home, 2005)

Cookbook:Crêpe

Cookbook | Recipes | Cuisine of France | Dessert

Crêpes without any fillings

A crêpe is a thin pancake. The French word is from the Latin root crispa meaning "curled", from which the English word "crisp" is also derived. It originates from Brittany, a region in the west of France, where it is traditionally served with cider. Historically, they were cooked on flat rocks (hence the name). Crêpes are usually of two types: sweet or savoury, the main difference is the flour used (plain flour or buckwheat flour respectively). They may then be rolled or folded, and filled with different ingredients. Depending on the filling ingredients, filled crêpes can be either a dessert dish or a main course.

This recipe for sweet crêpes is an easy one to start with (for about 20 crêpes):

Ingredients

• 1 cup (230 mL) plain flour
• 1/2 cup (115 mL) milk
• 2 eggs
• 2 tbsp (15 mL) oil or melted butter
• 1 pinch of salt

Variations

Sweeter crêpe: Add 2 teaspoons sugar and 1 teaspoon vanilla

Chocolate Crêpe: Add 2 tablespoons chocolate sauce > See Crepe Making for extra help.

An easy variation to the recipe is:

5 eggs 1 cup of flour 1 cup of milk

Cheesy crepe: Sprinkle Emmental evenly while in the pan.

Procedure

1. Put the flour at the bottom of a mixing bowl and make a hole in the middle where you put the eggs, the melted butter, the salt and a bit of milk.
2. Mix well by hand (traditionally, you actually use your hand to avoid incorporating air) slowly combining with the flour, you should get a thick paste. Then continue mixing and slowly add the rest of the milk, mix well to avoid making lumps. You may add a bit of liqueur (traditionally brandy or fleur d'oranger) for more taste. Allow to stand, perhaps for several hours whilst the flour gluten rests - very important to the final texture.
3. Heat a crêpe pan (non-stick recommended), grease it with some butter, and pour some batter while rolling the pan to make the crêpe as thin as possible (8 finished crepe might add up to a stack 1/4" or 6mm thick). A drop of water can be used to test the pan temperature: too cold, and the water will sit on the pan, too hot and it will vanish immediately. At the right temperature, the water will seem to "dance" on the pan. Traditionally - the cook would spit on the pan!.
4. Cooking may take 30 to 60 seconds until the cooked side looks like the surface of the moon, then turn it over to cook the other side; with some practice, you can flip it in the air by swinging the pan. See the whole-wheat pancakes recipe for air-flipping instructions.

Serve with maple syrup, caster sugar, jam, spreads, etc.

Crêpes can be filled and folded into triangles or rolled up.

Some tasty fillings include:

• sugar and lemon
• raspberry jam & chocolate sauce
• nutella & sliced banana
• nutella & chopped hazelnuts
• whipped cream
• chocolate, caramel or butterscotch sauce
• frangipane
• peanut butter
• sugar and butter, possibly with lemon or cinnamon
• strawberries, fresh or frozen
• cream cheese and brown sugar
• slivers of chicken, broccoli and cheese sauce
• wrapped around a frankfurter (See cheesy crepe above)

Cookbook:Crispy Gingerbread Cookies

Recipes/Print version 0 to L
Category:	Cookie recipes
Servings:	5 1/2 dozen 4 1/2 inch cookies
Time:	prep: 15 minutes baking: 15 minutes
Difficulty:

Cookbook | Recipes | Desserts

This recipe makes crispy gingerbread cookies that are used for gingerbread men. To keep the cookies crisp, store them in an air-tight container.

Ingredients

• 2/3 cup (~160g) packed light brown sugar
• 2/3 cup (~160g) molasses
• 1 teaspoon ginger
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1 1/2 teaspoon (1/2 tablespoon) baking soda
• 2/3 cup (~160g) butter
• 1 egg
• 4 cups (1 quart) flour

Procedure

1. Put sugar, molasses, spices and salt into large saucepan.
2. Bring to boil and remove from heat.
3. Add the baking soda and butter and stir until butter melts.
4. Quickly stir in egg, and then add flour. Mix well.
5. Chill for several hours until firm enough to roll.
6. Preheat oven to 325°F (170°C)
7. Roll out until thin on lightly floured surface.
8. Cut with cookie cutters and place on cookie sheet sprayed with non-stick cooking spray.
9. Cook for about 15 minutes at 325°F (170°C) and cool on racks.
10. Cookies can be decorated with royal icing.

Cookbook:Cucumber and Buttermilk Soup

Recipes/Print version 0 to L
Category:	Soup recipes
Servings:	4 quarts
Time:	30 minutes
Difficulty:

Cookbook | Recipes | Soup

A cold tangy soup, refreshing and unique

Ingredients

• 5 hot house cucumbers
• 4 cups scallions
• 6 cups buttermilk
• 1 cup cream
• 2 tbs tarragon
• 2 tbs lemon juice
• 1 tbs sugar
• Salt and pepper to taste

Procedure

1. peel cucumbers,
2. dice into 1/4 inch dice,
3. finely chop scallions,
4. mix every thing together.

Notes, tips, and variations

• Dill can be substituted for tarragon

Cookbook:Cucumber Sprout Sandwich

Recipes/Print version 0 to L
Category:	Sandwich recipes
Servings:	1
Time:	5 minutes
Difficulty:

Cookbook | Recipes | Sandwiches

These Cucumber Sprout sandwiches are stuffed with cucumbers, alfalfa sprouts, tomatoes, and avocados.

Ingredients

• 2 slices whole wheat bread
• 2 tbs. cream cheese, softened
• 6 slices peeled cucumber
• 2 tbs. alfalfa sprouts
• 1 tsp. olive oil
• 1 tsp. red wine vinegar
• 1 tomato, sliced
• 1 romaine (cos) lettuce leaf
• 2 tbs. pepperoncini, sliced
• 1/2 avocado, peeled and mashed
• salt and pepper to taste

Procedure

1. Spread 1 tablespoon cream cheese on each slice of bread.
2. Arrange cucumber slices in a single layer on one slice of bread.
3. Cover same slice of bread with alfalfa sprouts, sprinkle with oil and vinegar.
4. Layer same slice of bread with tomato slices, lettuce, and pepperoncini.
5. Spread mashed avocado on other slice of bread.
6. Add salt and pepper to taste
7. Assemble sandwich and serve immediately.

Cookbook:Cupcakes

Cookbook | Recipes | Dessert | Cake

The finished product (using chocolate).

Cupcakes are small cakes placed in cake cases. This recipe produces 15 cupcakes.

Ingredients

• 100g self raising flour
• 100g caster sugar
• 100g margarine
• 2 eggs
• 15 cake cases

Optional:

• Replace two tablespoons of flour with drinking chocolate or cocoa

Procedure

Cupcakes cooking in oven.

Cupcakes cooking in oven.

Cupcakes cooking in oven, a bit later on.

1. Preheat an oven to gas mark 5.
2. Place 15 cake cases on a baking tray.
3. Place flour, sugar, margarine and eggs into a mixing bowl.
4. Use a electric mixer (optional) to mix the ingredients together for 1 minute.
5. Use a spoon and knife to place the mixture into the cake cases.
6. Bake for 15 to 20 minutes.
7. When completed remove from oven and leave to cool, optionally decorate with butter icing.

(pt)

Cookbook:Curried Rice

Cookbook | Recipes | Vegetarian Cuisine

Ingredients

• 1 cup uncooked brown rice or white rice
• 2 tablespoons butter
• 1 teaspoon curry powder
• 1/2 chopped onion
• 1/2 cup raisins
• 2 cups water
• 3 vegetarian bouillon cubes (non-vegetarians can use chicken bouillon cubes)

Makes 3 servings.

Procedure

• Find a large saucepan or frying pan which has a lid, place on a medium heat, add butter, and then add chopped onion. Cook the onion for a couple of minutes until it starts to brown slightly.
• Add curry powder stir with onions for a minute.
• Add vegetarian bouillon cubes, raisins, rice, and water.
• Put on lid and simmer until water is absorbed. (about 15 minutes)

(Vegetarian)

Cookbook:Curry Chicken

Recipes/Print version 0 to L
Category:	Chicken recipes
Servings:	4
Time:	15 minutes
Difficulty:

Cookbook | Recipes | Curry

Curry Chicken - This dish isn't that hot unless you make it that way. In fact, change the ingredients to suit your own taste and it will probably taste better. Instead of coconut cream or milk you can use thickening cream.

Ingredients

• 1 whole cooked chicken
• 2 tablespoons plain flour
• 1 teaspoon of curry powder (or to taste)
• 1 tin of coconut milk or cream
• 1 brown onion
• 4 drops of Tabasco sauce (or to taste)

Procedure

1. Cut onions fine and fry them.
2. Add flour, curry, Tabasco, and cream or coconut milk.
3. Add chicken.
4. Let simmer for 10 minutes.
5. Serve with rice.

Cookbook:Custard Pie

Cookbook | Recipes

This eggy, sweet pie is easy to make—it forms its own crust as it cooks! Delicious for dessert or a sweet breakfast.

Ingredients

• 2 cup milk
• 1/2 cup flour
• 1/3 teaspoon baking powder
• 1 pinch salt
• 3 tablespoon soft butter
• 4 large eggs
• 1/3 cup sugar
• 1 teaspoon vanilla extract
• grated coconut

Procedure

1. Blend all ingredients for one minute in a blender.
2. Pour into a buttered 9-inch pie plate.
3. Bake 30 minutes at 400°F (200°C) (Gas Mark 6) or until a knife inserted one inch comes out clean.

Cookbook:Date Bar

Cookbook | Recipes | Cuisine of the United States | Dessert

four date bars

Date bars have crumbly upper and lower surfaces with a date filling in the middle. Also see the Date Squares recipe.

Ingredients

• ¼ cup sugar
• 3 c cut-up dates (1 pound)
• 1½ cup water
• ¼ cup shortening
• ½ cup butter or margarine
• 1 cup brown sugar
• ½ tsp baking soda
• 1¾ cup flour
• 1½ cup quick-cooking oatmeal
• 1 tsp salt

Procedure

1. Mix the dates, sugar, and water in a saucepan.
2. Cook over low heat stirring constantly approx. 10 minutes or until thickened. Cool.
3. Cream together the butter, shortening, and brown sugar in a separate container.
4. Mix in the flour, salt, baking soda, and oats. (into the crumble crust mix, not the date filling)
5. Grease a 13x9 pan.
6. Evenly press ½ of the crumble mixture into the bottom of the pan.
7. Spread the date filling on top.
8. Evenly place remaining crumble mixture into the pan, pressing lightly.
9. Bake for 25 to 30 minutes at 400°F, or until light brown.
10. Cut into bars while still warm.

(US)

Cookbook:Deep Fried Mars Bar

Recipes/Print version 0 to L
Category:	Dessert recipes
Servings:	1
Energy:	419 Cal
Difficulty:

Cookbook | Recipes | Desserts | Cuisine of the United Kingdom

This recipe for the deep fried Mars bar illustrates a typical procedure. The ingredients in the dish's variations may vary indefinitely, but the procedure will remain more or less the same. For authentic flavor, fry the treat in beef drippings rather than vegetable oil (it is worth noting the high saturated fat content this method of cooking involves).

Ingredients

• 1 UK or Canadian Mars Bar or 1 US Milky Way Bar
• 1 cup milk
• 1 cup flour
• 1 egg
• 1 tablespoon oil or fat (use suet for authenticity)

Procedure

• Chill, but do not freeze, the Mars bar by leaving it in a fridge, or freezer, for a short while.
• Mix the milk, flour and egg in a bowl.
• Whisk together to create a creamy batter.
• Heat the oil.
• Coat the Mars bar completely in batter.
• Lower into hot oil (around 350-375 degrees Fahrenheit, 175-190 Celsius) and fry until batter is golden brown. (Note: be careful to lower it gently; otherwise the batter may come off)
• Serve.

(Scottish Chip Shop delicacy and a classic at American fairs)

Cookbook:Denver Crunch

Recipes/Print version 0 to L
Category:	Dessert recipes
Servings:	8
Difficulty:

Cookbook | Recipes | United States | Dessert

Denver Crunch is a layered dessert that includes a crunchy base, a cream cheese middle, and a fruit top.

Ingredients

Crust:

• 2 cups flour
• 1 cup chopped pecans
• 2 cup brown sugar
• 1 cup butter

Filling:

• 11 oz. cream cheese
• 1 cup powdered sugar
• 1 tsp. vanilla
• fruit filling

Procedure

Mix crust ingredients like pie crust until crumbly. Press in pan. Bake until brown. Take fork and crumble into small pieces. Some may be reserved for topping if you choose.

Beat cream cheese, sugar, and vanilla until fluffy. Spoon the filling on the crust until it is covered. Top with your favorite fruit filling.

Notes, tips, and variations

Thickened blackberries and boysenberries make excellent toppings.

(US)

Cookbook:Dill Cucumber Salad

Cookbook | Recipes | Salads

Dill Cucumber Salad

Ingredients

• 1/2 cup reduced fat sour cream
• 2 Tbsp. cider vinegar
• 1 tsp. sugar
• 3/4 tsp. garlic powder
• 3/4 tsp. dill weed
• 1/2 tsp. salt
• 3 medium cucumber, sliced
• 1/2 cup sliced onion

Procedure

Combine first 6 ingredients, add cucumbers and onion, toss to coat. Cover and refrigerate for at least 1 hour. Serve with slotted spoon.

Cookbook:Doc'Roberts Grilled Vegetable Sandwich

Recipes/Print version 0 to L
Category:	Vegan recipes
Servings:	1
Time:	10 minutes
Difficulty:

Cookbook | Recipes | Vegan cuisine | Sandwiches

Ingredients

• 2 Slices of Bread (preferably organic wholemeal bread)
• Sliced Vegetables (eg- Mushrooms, Courgettes, Tomatoes, Peppers, etc.)
• 1 tablespoon Olive oil
• 1 teaspoon Oregano

Procedure

1. Place two slices of bread next to each other on a baking tray.
2. Arrange the vegetables evenly across both slices.
3. Drizzle the olive oil over the vegetables, and add liberal sprinklings of oregano.
4. Grill on medium-high heat for 5-10 minutes, or until golden brown.

Serve open, or carefully combine the two parts of the sandwich for the ultimate eating pleasure.

(Vegan)

Cookbook:Dosa

Recipes/Print version 0 to L
Category:	Fermented food recipes
Time:	soak: 6-8 hours prep: 10 minutes ferment: 12-48hours cook: 5 minutes each dosa
Difficulty:

Cookbook | Recipes | Indian Cuisine

A dosa is a thin, spicy, crispy crêpe-like food made from fermented rice, very popular in restaurants in South India. It may be served plain with sambar and chutneys such as coconut chutney (as pictured), or other curry or gravy. When served with potato folded inside, it is known as masala dosa. To make omelette dosa, simply pour beaten egg on the dosa before it is turned over.

The procedure for making dosa starts out almost identical to that for making idli. The idli recipe in this cookbook has some very good tips and variations that apply equally to dosai.

First Variation

Ingredients

• 3 cups white rice
• 1 cup urad dal (black gram)
• handful of cooked rice (if required)
• pinch of sugar (if desired)
• ¼ teaspoon salt

Procedure

Batter

1. Put the rice and dal in a large pot and wash twice.
2. Fill with water until submerged by 2 inches.
3. Soak for 6 hours.
4. Grind in a blender, water and all, for 30 minutes. If the weather is cold, grind in a handful of rice and a pinch of sugar to help in fermentation.
5. Let ferment overnight in a warm place. Make sure the pot is twice as large as the amount of batter, as it will rise a great deal.
6. Add salt; at this point the batter can be kept in the refrigerator for more than a week until you wish to fry the dosas.

Dosas

1. Heat a tava (large flat pan) or griddle over a high flame.
2. Sprinkle water on the pan to cool it a little.
3. Pour ½–¾ cup batter in the middle of the pan, depending on preferred thickness and crispiness.
4. Spread the batter with the back of a spoon, starting from the centre and spiralling outwards until the dosa is about 10 inches across and very thin.
5. Sprinkle a little oil around the edges of the dosa.
6. Cover until the dosa shows brown through the thinnest parts.
7. Turn the dosa around on its back and allow it to cook for a few seconds.
8. Fold in half and remove with a metal spatula.

Makes 10–15.

Second Variation

Preparation

Makes about 20

• 2 cups (360 g) rice, preferably parboiled
• 1/2 cup (90 g) split and husked urad dal ('dhuli urad')
• 1/2 tsp fenugreek seeds (methi dana)
• 2 tsp salt
• Oil for cooking doshas

Method

1. Soak rice, dal, and fenugreek seeds together overnight.
2. Grind these ingredients together to a very smooth consistency.
3. Add the salt and enough water to make into a dropping consistency, and leave to rise for 5-6 hours, or overnight.
4. Check consistency of the batter, and if needed, add enough water to make into a smooth pouring consistency.
5. Heat tava (dosa pan) very hot, splash a little water over it, and with a ladle, immediately pour some batter onto it, spreading it thin, with a circular motion, without pressing too hard. (You will need some practice to get it right).
6. Lower the heat and dribble a little oil around the edges. When edges start browning a bit, it is almost done.
7. Turn the dosa around on its back and allow it to cook for a few seconds.
8. Add desired filling and fold over.

Masala Dosa (Mysore style)

Ingredients for preparation

Batter

• Ponni or Sona Masuri rice: 1 Cup
• Boiled Rice: 1 Cup
• Urad dal (whole skinless black gram): ¾ Cup
• Non iodized salt: To Taste

Filling

• Potatoes: 6 Medium Sized, Boiled and coarsely mashed
• Onions: 2 Medium Sized, Finely chopped
• Green Chili Pepper: 3 to 6, Finely Chopped
• Ginger: 1 Tsp, finely grated
• Garlic: 1 Tsp, finely grated
• Oil: 2 Tbsp
• Mustard Seeds: ½ Tsp
• Cilantro: 1 TBS, finely chopped
• Chana Dal: 1 Tsp
• Turmeric: 1 Tsp
• Curry Leaves: 1 Tsp, coarsely chopped
• Onion Chutney
• Coconut Chutney

For Assembly

• Mixture of Ghee and vegetable shortening: ½ cup

Preparation Method

Batter

On the day before, grind all the ingredients in a blender or specialized dosa grinder with water. The final consistency of the batter must be similar to pancake batter. Leave it overnight in a warm spot and allow it to ferment. This is a very important process and must not be skipped. During fermentation the batter may rise to almost twice its volume and therefore the container for the batter must allow for this.

Chutneys

Prepare the two chutneys as described in Onion Chutney and Coconut Chutney

Filling

In a wok or other deep vessel heat the oil. When the oil is hot add the mustard seeds and allow it to splutter. When spluttering starts to recede add the chopped green chilies, curry leaves and the channa dal. Stir until the channa dal turns brown. (Be careful as channa dal can go from browned to burnt within seconds). Add the onions and fry until browned and add turmeric and stir for 2 minutes. Add ginger and garlic and stir it in for a few seconds. Add the boiled and coarsely mashed potatoes into the mix and fold well. Turn off the heat and add lemon juice and the coriander leaves. Fold well.

Making a Dosa

Dosai can easily be made on a tava, iron frying pan or non-stick pan. Heat the pan on a medium heat until a drop of water evaporates on contact. Spread about 1/2 cup of batter on the pan (like pancakes) slowing spreading it outwards forming a thin, flat circular dosa. Allow it cook for a minute and using a flat, sharp spatula flip it over. As the other side cooks spread a layer of ghee-shortening mixture on the topside. Flip it over again. As the bottom crisps add a Tsp of the onion chutney on the top and spread it evenly. Add some of the filling onto one half of the dosa and fold the other side over. Serve with coconut chutney.

Media

Preparation of a Dosa

(Indian)

Cookbook:Döner kebab

Recipes/Print version 0 to L
Category:	Meat recipes
Servings:	Varies
Energy:	Kebab (2 kg/4 lb.) 3000 Cal / 12 kJ Pita (12"/120 g/4 oz.) 340 Cal / 1.4 kJ Yogurt (2 dl/1 cup) 160 Cal / 0.7 kJ
Time:	4-5 hours
Difficulty:

Cookbook | Recipes | Meat recipes

This article is about döner kebab. There is also another type of kebab called shish kebab.

Döner kebab (döner kebap in Turkish) literally means "rotating grilled meat" (any type of meat applies). The first döner kebabs were developed in Turkey by Turkish people. Authentic Turkish döner is made from lamb; regardless, mostly beef or a mix of beef and lamb is used in Europe. This article has the recipe for a complete European-style pita kebab.

Meat

Although frozen kebab is available at convenient stores, they don't match fresh home-made kebab and may not be consistent with your taste and spicing.

Ingredients (four-pounder)

• 2 kg (4½ lb.) of ground beef (or other minced meat)
• 11-12 tsp. of chicken salt/season salt.
• 6 tsp. of black pepper (amount depends on taste preference)

Two-pounder portion

• 1 kg (2¹/₄ lb.) of ground beef (or other minced meat)
• 5½ tsp. of chicken salt/season salt
• 3 tsp. of black pepper (amount depends on taste preference)

One-pounder portion

• 500 g (1 lb.) of ground beef (or other minced meat)
• 2½-3 tsp. of chicken salt/season salt
• 1½ tsp. of black pepper (amount depends on taste preference)

If you want, you can add other spices like chili, cayenne, garlic, BBQ sauces etc.

Preparation

1. Mix all the ingredients into a farce-like chunk.
2. Use a mixer or your hands to get air out of the chunk.
3. Optionally, you can make a hole with a knife to the chunk so that excess fat can drain out.
4. Wrap it tightly in aluminum foil, and use more than two layers of foil (so it will not rupture).
5. Put it into the oven and set the temperature to 100 °C (210 °F).
6. Let it cook for 4 hours.

   Note: 4 hours applies to any size. Let's say, if you want a 1 kg chunk (half of the original portion), you should NOT leave it for 2 hours, 4 hours apply for every size. The idea is that it gets cooked slowly.

7. When it is done, remove it from the oven, open the foil, and let it cool down. If you did everything correctly, you should be able to use a shredder or a knife to cut it in thin slices.

Sauce

Kebab is never perfect without sauce or a dressing! Here are a couple of sauces that go with kebab:

Iskender-style dressing

• 2-3 dl (⁴/₅-1¹/₄ cups) of unseasoned yogurt
• 1-3 cloves of garlic, chopped (amount depends on preference)
• pinch of salt
• 1 tsp. of basil
• 1-1½ tsp. of black and/or white pepper

(Optional seasoning for taste)

• green-, lemon-, or red pepper
• chile pepper/chili powder
• cayenne pepper
• Tabasco sauce

Tomato sauce dressing

• 1 can of tomato purée (70 g or 2½ oz.)
• ½-1 tsp. of salt
• ½-1½ tsp. of white pepper
• ½-1½ tsp. of black pepper
• 1 tsp. of basil
• pinch of oregano
• ketchup (amount depends on preference)

Pita

Main article: Pita

You can either wrap the fillings into a reel or make it into a sandwich, with pita bread. You may want to make the pita slightly thinner if wrapping into a reel. If you want a relatively big kebab, then make the breads into a diameter of about 30 cm (12"). Pita Bread is more popular to Lebanese Bread

Salad

A salad consisting of tomatoes, pickles, cucumbers, and Chinese cabbage with mayonnaise is probably the most common salad eaten with kebab in Europe. There are tons of variations, of course. If you want a healthy choice, make sure you balance the cereals class (pita), meat class (kebab), and vegetable class (salad) well! You can also add chile peppers, jalapeño, red onions and such for the salad to fit your taste!

Serving

There are several ways and styles to serve döner. Here are a few:

• Sandwich-style
  Slice the pita bread from the middle, then lay the salad, kebab and dressings like you would do with a hamburger.
• Reel-kebab
  The roll wrap for a reel-kebab can be done using the same technique as for burritos (using pita bread).
• Kebab pizza
  Simply prepare a pizza and top it with kebab.
• Kebab with rice
  Fill roughly over a half of a plate with kebab, and the rest with cooked rice. Dress with ketchup or any of the sauce recipes mentioned in this article.
• Kebab with chips
  Same as kebab with rice except that the rice has been replaced by chips (a.k.a French fries).

Drink

Although it is obvious that the drink which one chooses is a matter of taste. Regardless, you should always remember in case you prepare really hot food and do not wish to burn your tongue, that milk, in fact, is an effective "anti-heat" agent, in case you think you may need one.

External links

• Nutritional facts

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

Cookbook:Easy Maklubi

Cookbook | Recipes | Middle Eastern cuisines | Palestinian Cuisine

Ingredients

• 1/2 pound ground beef
• 1/2 onion, chopped
• olive oil
• 1 cup rice
• 1 1/2 cups water
• salt
• black pepper
• allspice
• plain yogurt

Procedure

1. In a saucepan, brown ground beef and onion with salt, pepper, and allspice in a little olive oil (use more allspice than pepper). Remove from heat.
2. Add the rice and water. Bring to a boil on medium heat.
3. Turn down to medium low, and cover with the lid tilted to let some steam escape.
4. When most of the water has evaporated and the surface of the rice becomes pitted, put the lid on tight. Cook on low heat for 15 minutes.
5. Remove from heat and leave covered for 2 or 3 minutes. Serve with yogurt.

(Palestine)

Cookbook:Easy pasta sauce

Cookbook | Recipes

This a very easy and tasty pasta sauce. It's good with just pasta, and goes well with a lot of vegetables as well. The quantities of ingredients varies with the amount of pasta, and with your taste preferences.

Ingredients

• olive oil
• garlic cloves
• ripe tomatoes
• salt
• ground black pepper
• fresh cream
• oregano

Procedure

1. Finely chop tomatoes or purée them in a food processor - this depends on what consistency you want. Chopping gives a chunkier sauce while using puréed tomatoes yields a smoother sauce.
2. Grind garlic to paste.
3. Heat oil in a pan. Using a pan with non-stick coating needs less oil.
4. When oil is hot (but not too hot), turn down heat and add garlic paste.
5. When garlic is golden-brown, add tomatoes.
6. Tomatoes have to be cooked until done - they'll look and smell cooked instead of raw, and will be a deeper, redder colour.
7. Half way there, add salt and pepper.
8. When tomatoes are almost done, add fresh cream (more if you want, but less is good too).
9. After half a minute, add oregano.
10. Cook for another minute, and your pasta sauce is ready.
11. Add cooked pasta and vegetables and serve hot.

(Vegetarian)

Cookbook:Easy Scrambled Eggs

Cookbook | Recipes | Eggs

This is a simple recipe for scrambled eggs.

Approximate Cooking Time: 5-10 minutes

Ingredients

• Eggs
• Butter, margarine, oil or cooking spray (enough to coat pan)
• Salt and pepper to taste

The additional ingredient possibilities are virtually limitless. It is common to add a small amount of cream, milk or water (approx. 1/2 teaspoon per egg) to the egg mixture before cooking (will make eggs fluffier). Cheese is also popular, and should be added near the end of cooking. Other ingredients to try include: ham, mushrooms, onions, peppers, sausage, tomatoes, olives, bacon, shaved truffles, smoked turkey, spinach, brocoli, tarragon, chives, parsley and asparagus. Dijon mustard is also good mixed into the egg mixture prior to cooking.

Procedure 1

1. Heat pan (a non-stick or well seasoned cast iron is preferable) to medium and add enough butter, oil, or cooking spray to coat bottom
2. Crack desired number of eggs into a bowl.
3. Add milk or water to eggs, if desired (apprx. 1/2 teaspoon per egg)
4. Season with salt and pepper to taste (other herbs and spices may be used as well)
5. Beat eggs gently with fork or whisk for 15-20 seconds. It is not neccessary to make a completely uniform mixture.
6. Add egg mixture to heated, greased pan.
7. With a spatula or spoon (avoid metal tools if using teflon pan) continuously gently scrape cooked egg from pan. The length of time and the frequency with which you scrape will determine the consistency of the eggs and is a matter of personal preference. The time will vary from 30 seconds to 3 or more minutes depending on number and type of eggs, size and heat of pan, and personal preference.

Procedure 1b - Microwave

To cook in microwave, grease bowl before cracking one to two eggs into bowl. Mix gently. Microwave on high for 40 seconds to 2 minutes. Actual cooking time will vary. A general rule of thumb is to watch eggs for entire time and stop microwave when entire mixture has risen somewhat. If it explodes, you waited too long. Egg(s) will come out in shape of the bowl; depending on the size of the bowl, this method is very useful for making an appropriate size egg patty for a sandwich.

Procedure 2

1. Heat a non-stick pan w/ the bottom covered in butter, margarine, oil or cooking spray to Med. settings.
2. Crack eggs and place inside pan.
3. Immediately begin mixing while lightly sprinkling with salt for 5 seconds.
4. Continue mixing until eggs are thoroughly scrambled and mixed.
5. Turn off heat, and wait 1 minute for eggs to cool.

Notes, tips, and variations

• Southwestern Scramble and the various Omelet Recipes are variations of scrambled eggs

(International)

Cookbook:Eel alla Milanese

Cookbook | Recipes

Anguilla alla Milanese (Eels).

Ingredients

• 1 large eel
• 2 ounces butter
• 1 tablespoon flour
• 1 cup stock
• 1 bay leaf
• salt and pepper, to taste
• 4 ounces Chablis
• a medley of vegetables

Procedure

1. Cut up a big eel and fry it in two ounces of butter. When it is a good colour add a tablespoonful of flour, about half a pint of stock, a glass of Chablis, a bay leaf, pepper, and salt, and boil till it is well cooked.
2. In the meantime boil separately all sorts of vegetables, such as carrots, cauliflower, celery, beans, tomatoes, etc.
3. Take out the pieces of eel, but keep them hot, whilst you pass the liquor which forms the sauce through a sieve and add the vegetables to this. Let them boil a little longer and arrange them in a dish. Place the pieces of eel on them and cover with the sauce. It is most important that the eels should be served very hot.

Notes, tips, and variations

• Any sort of fish will do as well for this dish.

Source: The Cook's Decameron: A Study In Taste, Containing Over Two Hundred Recipes For Italian Dishes from a project that puts out-of-copyright texts into the public domain. This is from a *very* old source, and reflects the cooking at the turn of the last century. Update as necessary.

Cookbook:Egg Casserole

Recipes/Print version 0 to L
Category:	Egg recipes
Servings:	8-10 persons
Time:	prep: 10 minutes cooking: 1 hour
Difficulty:

Cookbook | Recipes | United States

Egg casserole is great at any time of the day and is good to serve when family gets together or in other large groups.

Ingredients

• 8 slices of bread
• 7-8 eggs
• 2 cups milk
• 1 stick butter
• 2 cups diced ham
• 1/2 tsp. salt
• 1 tablespoon prepared mustard
• 2 cups grated Velveeta cheese
• a dash of red pepper, paprika, and garlic powder

Procedure

1. Put bread in a greased 9" x 13" pan.
2. Melt butter.
3. Mix butter, milk, seasonings, and beaten eggs.
4. Pour over bread.
5. Sprinkle with diced ham and top with grated cheese.
6. Refrigerate overnight.
7. Bake for 1 hour at 350°F.

(US)

Cookbook:Egg Butter

Recipes/Print version 0 to L
Category:	Egg recipes
Time:	20 minutes
Difficulty:

Cookbook | Recipes | Estonian Cuisine

Ingredients

• 3 eggs
• 4 tbs butter, softened
• salt and pepper to taste

Procedure

Eggs and butter before mixing

1. Hard-boil the eggs (about 10 minutes).
2. Chop the eggs into small pieces (larger pieces of egg white often fail to mix with butter).
3. Mix chopped eggs with butter.
4. Add salt and pepper.

Use as sandwich spread.

(Estonia, Vegetarian)

Cookbook:Egg noodles

Recipes/Print version 0 to L
Category:	Pasta recipes
Servings:	12-16
Time:	1 hour prep, 5 minutes cook
Difficulty:

Cookbook | Recipes | Pasta

Recipe 1

Ingredients

• 3 whole eggs
• 1/8 teaspoon salt
• 1/2 cup (120ml) wine
• 1 Tablespoon of olive oil
• 3 cups (700g) flour

Procedure

1. In a bowl beat together eggs, salt, olive oil, and wine.
2. Stir in 1 cup flour with fork.
3. Gently add 2nd cup of flour after 1st is mixed thoroughly.
4. Remove mixture from bowl and place on a lightly floured work surface.
5. Knead in the last cup of flour a bit at a time. If the dough becomes too dry, add a bit of cold water.
6. Continue kneading until the dough is uniform and satinny in appearance.
7. Roll into a large ball and cut into quarters. Overturn the mixing bowl over the cut pieces to protect from dust.
8. Let dough relax for approx. 30 minutes.

Notes, tips, and variations

This dough can be rolled and used for Lasagne, cut and used for Fettucinni, or rolled out for Ravioli. One quarter cut into fettucinni will feed four. Store any remaining dough lightly floured in a bag in the refrigerator for up to two weeks, or dried and stored in a cool dry place for up to a month.

When Kneading: It may get tough to knead the flour into the dough when you are down to the last 1/4 cup (60g). Be careful not to add too much water to the dough after you have begun kneading. lightly dipping your fingers into the water and coating the outside of the dough should be enough. Kneading is hard work and it takes the better part of 20 minutes for proper consistency.

To Cook: Bring a large pot of lightly salted water to a rolling boil. Add rolled and cut noodles to the water and cook to al dente.

• Non-Alcoholic Variation - 1/2 cup (120ml) of water can be used in place of the wine
• Egg Noodles - 3 eggs can be substituted for 1/2 cup (120ml) of white wine to make egg noodles.

There are a number of different recipes for egg noodles, below are two of the most commonly used ones.

Recipe 2

Ingredients

• 3 egg yolks
• 1 whole egg
• 1 teaspoon salt
• dash of pepper
• 80ml (1/4 cup) water
• 580ml (2 cups) flour
• 1-2 teaspoon of olive oil

Procedure

• In a bowl beat together egg yolks, egg, salt, and pepper.
• Stir in water.
• Stir in flour.
• Knead into ball.
• Roll out on a floured surface until 2 mm to 4 mm (1/16" to 1/8") thick.
• Cut into noodles 6 mm (1/4") wide.
• Bring water to a boil in a pot, add oil.
• Add noodles to a boiling water, and cook until done.

Recipe 4

Ingredients

• 4 large eggs
• 400g plain flour
• Extra flour for kneading

Procedure

• Sift the flour onto a large work surface, and create a well in the centre
• Break the eggs into the well
• Slowly draw the flour into the eggs either using a spoon or your hands
• Knead into a smoooth, elastic dough
• Roll to desired thickness, using extra flour and cut to desired shape
• Bring a large pot of salted water to the boil
• Add the noodles to the water and cook until al dente

N.B:

• While this recipe says that 400 grams of flour should be sufficient for creating the dough more may be necessary depending upon the size of the eggs
• This recipe usually makes enough noodles for four people, however depending on the shape of pasta more may be needed. A good rule of thumb is one large egg per person.

Recipe 3

Ingredients

• 1 whole egg
• 1 cups flour
• 2 to 6 tablespoons of water
• 1-2 teaspoon of olive oil (optional)

Procedure

On a smooth surface, heap flour. Push a hole in the center of the flour (it should look like a volcano). Break egg into flour (add oil now if you choose to do so - it will change the flavor and texture). Either knead with hands or mix with a fork. Slowly add water one teaspoon at a time while kneading the dough. You probably will not need all six tablespoons of water (though you may possibly need more). Knead dough until it has a consistent texture.

Manually

Divide dough into manageable sections. Select one section at a time and keep the rest covered. Roll each section to desired thickness and cut into noodles with a knife.

Pasta Machine

Divide dough into manageable sections. Select one section at a time and keep the rest covered. Roll dough through smooth rollers repeatedly at progressively thinner settings. When the dough reaches desired thickness, cut with grooved rollers.

Use

These noodles can be laid out to dry for later use or dropped immediately into a boiling pot of water. Cook to taste. They are good with a variety of sauces.

Notes

I would recommend using a pasta machine as it drastically speeds up the process. Ingredients can be multiplied without changing the instructions. One tip for success, the drier you can keep the dough, the better it will come out. If the dough gets too wet it will stick to itself and cook down to one blob.

To stop pasta sticking to itself as it cooks, toss the freshly made pasta in flour first, and keep the pan of water at a rolling boil to keep the water moving.

To make the dough more easily, ingredients can be put in a food processor. They will form a breadcrumb texture. These 'breadcrumbs' can then be pressed together to make the dough. This means the dough can be made more quickly.

Notes

• The homemade noodles made using any of these recipes can be served with a variety of pasta sauces, such as pesto sauce.

(Vegetarian)

Cookbook:Egg Rice

Cookbook | Recipes | Cuisine of India

Egg rice (Duration of cooking: 30 min)

Serves two.

Ingredients

• 2 cups rice
• 1 onion a little bit over a golf ball
• 2 medium sized green chili peppers
• 1 teaspoon ginger paste
• 1 teaspoon garlic paste
• 1/4 teaspoon spices (that ratio goes like 1/2 stick of cinnamon : 3 cardamon : 6 cloves)
• 1 teaspoon salt
• 2 eggs, beaten

Procedure

1. First cook rice and keep it aside
2. Sweat (saute over medium-low heat) onions and green chilies together
3. Add ginger and garlic paste
4. Add rice and mix everything well
5. Add salt
6. Add the spices powder
7. Add the beaten eggs.
8. Cook until everything is mixed well.

(Indian)

Cookbook:Egg Roll

Cookbook | Recipes | Meat Recipes

An egg roll

The filling

First fold

Third fold

Frying

An egg roll

Egg rolls have very little egg in them. Egg roll filling is essentially stir-fry, but with smaller particles and less cooking. It goes hot into an egg roll wrapper, which is then cooked in a hot oil. Egg rolls may be eaten plain or dipped in sweet-and-sour sauce or teriyaki sauce.

Egg rolls keep about as well as any other fried food - not well at all. The filling alone will keep well. Leftover filling and wrappers may be used to make wonton soup. Leftover wrappers may be deep-fried alone, then immediately covered in sugar and cinnamon.

Note that these egg rolls do not contain cabbage and carrots, which are used by commercial egg roll producers to cheapen the filling; as a result, the filling in these egg rolls is superior to the commercial product.

Ingredients

• egg roll wrappers (easiest bought ready-to-use, but see the wonton wrapper recipe)
• meat or poultry (suggested: chicken or pork)
• bok choy, or celery and perhaps spinach
• broccoli (optional)
• bean sprouts
• powdered ginger
• soy sauce
• bamboo shoots
• oil to fry the filling, possibly including sesame oil
• oil to fry the finished rolls, possibly including shortening
• egg white

Procedure

Filling

1. Cut the meat into tiny pieces. This is much easier to do if the meat is cooked, but the result will be better if you cut the meat raw and cook it after cutting.
2. Cut the bamboo shoots into matchsticks.
3. If using, chop the broccoli head into little pieces, perhaps 3/8-inch diameter. Cut the stalk into matchsticks.
4. If using celery, cut the stalks lengthwise into 3/4-inch wide pieces and then crosswise into 1/8-inch slices.
5. If using bok choy, cut the leaves away from the stalk. Treat the stalks as celery. Cut the leaves crosswise in 1/2-inch strips, then break the strips into 1.5-inch pieces.
6. If using spinach, treat it much like the bok choy leaves.
7. Wash the bean sprouts, discarding any that are not white and crisp.
8. Place oil in a wok and turn on the heat. High temperatures can produce a better result, but require rapid stirring to prevent burning. 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.
9. Add the meat. If it is uncooked, lightly stir-fry it now. Drain juices and add more oil as needed.
10. You may add a small amount of sesame seed oil and/or sesame seeds for flavor.
11. Add soy sauce. For a typical wok full of food, add a tablespoon.
12. Add ginger. About 1/2 teaspoon of ginger should be right, depending on taste. Ginger is somewhat hot.
13. Add the broccoli, celery, and/or bok choy stalks. When done, they 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.
14. Add bok choy leaves and/or spinach. When done, they should be just barely wilted.
15. Add the bamboo shoots and bean sprouts, and turn off the heat. Do not overcook the bean sprouts.

Construction and frying

1. Begin heating oil to fry the egg rolls. Deep-fat frying works best, though pan frying in 3/4-inch of oil will also work. You will not need a basket; egg rolls may stick to a basket and rip. You will need tongs.
2. Place an egg roll wrapper on a plate. Beginners may use flour to help avoid sticking, but this will quickly foul the oil.
3. Turn the plate so that the wrapper has one point toward you and one point away from you.
4. Place some hot filling on the wrapper.
5. Fold over the corner that faces away from you.
6. Paint some egg white onto this corner to act as glue.
7. Fold over the left-facing and right-facing corners.
8. Paint some egg white onto these parts also, and also onto the remaining corner.
9. Roll the egg roll toward you, onto the remaining corner of the wrapper.
10. Examine the wrapper to ensure that it is fully sealed. Tears may be patched up with pieces from a spare wrapper and some egg white glue.
11. Place the egg roll into the hot oil. You may be able to cook several at once, but do not allow the uncooked egg rolls to sit for long. Egg rolls that sit uncooked will become sticky and easy to tear.
12. Turn the egg rolls over a few times as they cook, and dunk them under the oil. Be sure not to break them open as you do this.
13. Remove the egg rolls when they are golden brown. Place them onto a fresh plate, so that they do not become contaminated with raw egg whites. Be sure to not handle the cooked egg rolls with hands that may be contaminated with raw egg whites.
14. Serve quickly; they are best eaten hot.

Warning

When a pot of hot oil catches fire, the flames will reach up for 2 or 3 feet. If you must work under flammable cabinets or shelves, be sure to have a fire extinguisher handy (class K in the United States, class F in Europe.) An oil with a high smoke point is less likely to cause problems, including indoor air pollution and fire. Do not use water to extinguish an oil fire.

Variation

Egg rolls, tacos, and tamales have similar construction. The fillings and shells can be interchanged as desired.

(can be made Vegetarian)

Cookbook:Eggs Connaught

Cookbook | Recipes | Seafood

This elegant dish of Eggs Connaught originally published in Volume: five, Pages: 2-3 of Cordon Bleu Cookery Course printed in 1968 is a part-work of Purnell a subsidiary of PBC Publishing Limited.

Legend has it that Eggs Connaught was invented at the Connaught Hotel in Mayfair London is a light and spring like dish perfect for any spring festivities especially Easter where it make a perfect starter for the Easter Sunday Lunch.

Ingredients

• 6 Hard Boiled Eggs
• ¼ Pint of Milk
• 1 Slice of Onion
• Blade of Mace
• 6 Peppercorns
• 3½ oz Butter
• 1 Tablespoon Flour
• Salt and Pepper
• 1 Packet of Demi-sel Cheese
• 1 Teaspoon of Paprika
• 4 oz Prawns (Shelled)
• ½ Bunch of Watercress (to Garnish)

Procedure

1. Scald the milk with onion, mace and peppercorns, tip into a jug, cover and leave to infuse. Rinse the pan with cold water, drop in ½ oz butter, heat gently and blend in the flour. Strain on the milk and add salt. Stir continuously, bring milk to the boil, cook for 1 minute. Turn on to a plate, cover with buttered paper to prevent a skin forming and leave sauce until cold. Cream remaining butter until soft.
2. Split the hard boiled eggs in two, scoop out the yolks and rub through a wire strainer; keep the whites in a bowl of water as they will soon get hard if exposed to the air. Work the yolks with the butter, cheese, paprika and cold sauce. Chop half the prawns finely, add to the mixture and season to taste. Drain the dry egg whites and have ready a round serving dish or use a cake platter.
3. Spoon a drop of filling on to the dish to hold each egg white in position, arrange them in a circle and then fill each with the mixture or you can use a piping bag with a ½-inch plain nozzle. Scatter over the remaining prawns (split in half if large) and dust with paprika. Place the watercress in the middle and serve brown bread and butter separately.
4. For a very special party this recipe can be prepared with smoked salmon in place of prawns. Save a little smoked salmon to cut into fine shreds and scatter over.

(Eggs Starter)

Cookbook:Eggplant and Chickpea Skillet

Cookbook | Recipes | Vegan cuisine

Eggplant and Chickpea Skillet is a colorful and tasty dish suitable for vegans. It is important to use fresh basil in this recipe.

Ingredients

• 1 Tbsp. Olive oil
• 1 green Bell pepper, diced
• 2 cloves Garlic, chopped
• 1 small Eggplant (aubergine) or 2 Italian eggplants, quartered and sliced
• 6-8 Mushrooms, sliced
• 1 15-oz (400g) can diced Tomatoes
• 1 15-oz (400g) can Chickpeas, drained
• 1/2 tsp. Tarragon
• 2-3 cups (200-250 g) Broccoli, cut into small florets
• 8-12 fresh Basil leaves (preferably Thai basil)

Procedure

1. Sauté the green bell pepper and garlic in the oil over medium heat for several minutes. Add mushrooms and eggplant and continue cooking, stirring often, for five minutes.
2. Add the tomatoes with their juice, chickpeas and tarragon. Stir well, cover and simmer for 10-12 minutes until eggplant has softened somewhat.
3. Stir in the basil leaves and broccoli and simmer, partially covered, for 8-10 minutes or until broccoli is bright green. Season to taste with salt and freshly ground black pepper. Serve over rice or couscous.

4 servings

Per serving: 248 calories; 13g protein; 7g fat; 34g carbohydrate; 0mg cholesterol

(Vegan)

Cookbook:Eggplant Pasta

Recipes/Print version 0 to L
Category:	Eggplant recipes
Servings:	4 persons
Time:	1 hour
Difficulty:

Cookbook | Recipes | Pasta

Eggplant Pasta – This tasty vegetable stew is great served with your favorite pasta.

Ingredients

• 1 eggplant (aubergine)
• 1 large onion
• 1 tbs olive oil
• salt to taste
• 2 tins of peeled tomatoes
• 1 chili pepper
• handfuls of fresh basil
• dried Italian herbs (marjoram, basil, capsicum, oregano, rosemary, parsley, garlic, thyme) - often sold pre-mixed.
• fresh garlic, crushed
• pasta (your favourite)

Serves 4.

Procedure

1. Slice eggplant and cover in salt. Leave for at least 30 minutes.
2. Rinse salt away, then squeeze until almost dry (this removes sourness).
3. Cut into chip-sized pieces and fry in oil.
4. Add onion and cook briefly.
5. Add all other ingredients and simmer for 30 minutes.
6. Serve with freshly cooked pasta.

Notes, tips, and variations

• The amounts of the various ingredients are not really important. Experiment and adjust to taste.
• It is often better to prepare the vegetables the night before as this gives time for the flavours of the chili pepper, garlic, and herbs to diffuse through the mix.
• Spiral pasta is a good choice as it holds the sauce to itself.

Warnings

• Always wash your hands after handling chili peppers. Be especially careful not to touch your eyes.

(Vegan)

Cookbook:Empanada

Cookbook | Recipes | South American cuisines

Peruvian empanadas

In Spain, Latin America, and the Philippines, an empanada is essentially a stuffed pastry.

The filling usually consists primarily of beef. It may also contain ham and cheese, humita corn with Béchamel sauce, or spinach. Fruit is used to create a dessert empanada. Dessert empandas are usually baked, but may be fried. In some Argentinean provinces, empanadas can be spiced with peppers, more akin to those of the rest of South America.

Chilean empanadas also use a wheat flour-based dough, but the meat filling is slightly different and often contains more onion. Chileans consider the Argentine filling seco, or dry. Fried empanadas of shrimp/prawns and cheese are a favourite dish of the coastal areas, like Viña del Mar.

In Colombia, common empanadas are filled with chopped meat, pieces of potato, and yellow rice, and are eaten with a spicy sauce made of cilantro and ají pepper, stuffed in a corn-based pastry and fried.

It is likely that empanadas are originally from Galicia, Spain, where they were prepared rather like Cornish pasties as a portable and hearty meal for working people and often filled with leftovers or staple ingredients. Tuna and chicken are varieties still seen in Galicia.

Wheat Dough Recipe

Ingredients

• 1 kg flour, approx. 8 cups
• 2 eggs
• 200 g butter (or margarine), approx. 1 cup
• 1 tsp. salt
• 2-3 cups cold water
• olive oil
• cornstarch

Procedure

1. Dissolve salt in water.
2. Mix eggs, flour, butter and 1 cup of water to form a dough. While kneading the dough, gradually add in more water until the dough is soft and stretchy. If the dough becomes sticky, add more flour.
3. Once the dough is the desired consistency, allow to rest for a couple minutes, then roll it out to a thickness of ~2-3 mm (1/10 inch).
4. Cut the dough into discs roughly 10-15 cm (4 to 6 inches) in diameter.

For a flakier crust, before cutting it into discs, lightly coat the dough with olive oil and dust with cornstarch. Fold the dough in half (with the cornstarch on the inside) and again coat with oil and cornstarch. Fold again and roll out to a thickness of ~2-3 mm (1/10 inch).

Filling (Relleno)

Every household in Argentina has its own special recipe for empanada filling. The fillings vary from region to region, with some being sweet and others spicy. The following is a recipe for a sweet empanada filling typical of those found in the province of Santa Fe.

Ingredients

• 1 kg ground beef
• 1 large onion
• 2 tblsp vegetable oil
• 2 tblsp sugar
• 1 1/2 tsp black pepper
• 1 1/2 tsp paprika
• 1 tsp salt
• 1/2 tsp ground cumin (comino), optional. Cumin is very invasive and gives the filling a whole different flavor.
• 1/2 tsp ground cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp cloves
• 1/2 cup raisins
• green olives (optional)
• diced hardboiled egg (optional)
• diced boiled potatoes (optional)

Procedure

1. Dice onion into small pieces and sauté in vegetable oil in a large frying pan. Add and brown ground beef.
2. While beef is browning, mix in salt, sugar and spices.
3. Once meat has finished cooking, remove from heat and add raisins.
4. If desired add sliced olives, egg or potatoes.

Filling (Pino)

"Pino" is the name of the filling used in Chilean empanadas. Much like filling for Argentine empanadas, each Chilean household has their own pino. The one below is like the Argentine but includes more onions and does not have the cinnamon, nutmeg, or cloves, and uses less sugar.

Ingredients

• 1 kg ground beef
• 2 cloves garlic
• 3 large onion
• 2 tblsp olive oil
• 1 tblsp sugar
• 1 1/2 tsp black pepper
• 1 1/2 tsp paprika
• 1 tsp salt
• 1/2 tsp ground cumin (comino)
• 1 bay leaf
• 1/2 cup raisins
• black olives
• diced hardboiled egg

Procedure

1. Dice onion into small pieces and sauté in olive oil in a large frying pan. Mince garlic and add to the onions. Add and brown ground beef.
2. While beef is browning, mix in salt, sugar, spices and bay leaf.
3. Allow to simmer for about 20 mins for flavours to blend.
4. Remove bay leaf, and add olives and raisins.

Empanada preparation

1. Place 1-2 tablespoons of empanada filling into the center of one of the dough discs (tapas).
2. If Chilean empanadas are being made add one piece of the diced hardboiled egg next to the filling.
3. Wet the outer edge of the tapa with cold water and fold the tapa in half to encase the filling, ensuring there is no air left inside (the wet portion will help the dough stick together, air will burst out when cooked).
4. Holding the empanada in the palm of one hand, with the round edge pointing outwards, pinch and twist over a small (finger-sized) portion of the dough at the top. Continue pinching and twisting around the outer edge until you reach the bottom of the empanada, so that the open edge is sealed shut. (you can also use a fork to smash together the lips of the outer edge, but it is not the traditional way and the filling can burst through).
5. Repeat for the remaining filling and dough.
6. To cook the empanadas, deep fry in vegetable oil on medium heat until golden brown. Alternatively, you can glaze them with butter and cook on a cookie sheet in the oven at 400 °F for 8-10 minutes or until light brown.
7. Allow empanadas to cool and then eat.

Empanadas are usually eaten with your hands (like a taco or burrito).

Related Recipes

• Iraqi empanada recipe and Video Tutorial
• Cheese-filled appetizer empanadas with Chimichurri sauce

Cookbook:English Field Bean Pate

Cookbook | Recipes | Vegan cuisine

Ingredients

• 1/2lb / 250g English beans (or tic beans, daffa beans, brown Dutch beans or foul medames)
• approx. 1/4 pint / 150ml olive oil
• salt and pepper
• 1 large clove garlic
• 1 tsp strong-flavoured herb e.g. thyme, sage or rosemary

Procedure

1. Soak the beans in water overnight.
2. Boil them in plenty of unsalted water for 1 hour, until they are soft. Mash them with a fork, pound them in a pestle and mortar or press them through a sieve or mouli legumes.
3. Add the olive oil, the finely chopped herbs and garlic and the seasoning. If the puree is too stiff add some lemon juice, water or more oil.

Chill and serve with toast.

(Vegan)

Cookbook:Fairy Cakes

Recipes/Print version 0 to L
Category:	Dessert recipes
Servings:	18
Time:	1 hour
Difficulty:

Cookbook | Recipes | Dessert | Cake

Fairy Cakes are the British term for what Americans call cupcakes. A common variant on fairy cakes is butterfly cakes, where the top of the cake is cut out and shaped to look like butterfly wings.

Ingredients

• 125 grams butter
• 3/4 cup caster sugar
• 1 tsp vanilla or lemon extract
• 2 eggs
• 2 cups self-raising flour
• 1/2 cup milk
• If you want to make the fairy cakes into butterfly cakes:
  • 1/2 cup jam
  • 1/2 cup cream, whipped
• icing sugar to dust with

Procedure

A butterfly cake

1. Beat the butter, sugar and vanilla or lemon extract until creamy.
2. Beat in the eggs one at a time.
3. Fold in the sifted flour alternately with the milk.
4. Three-quarters fill 18 well-greased paper patty cases or well-greased muffin tins.
5. Bake at 180°C for 12-15 minutes until well risen and golden. Cool on a cake rack.
6. If you want to make the fairy cakes into butterfly cakes:
   1. Cut out a small circle in the top of each cake (using a small knife) and cut each circle in half.
   2. Spoon a little jam in the centre hollow and top with whipped cream.
   3. Arrange the "wings" into the cream.

Dust with icing sugar before serving.

Cookbook:Favorite Beans and Rice

Cookbook | Recipes

This is a recipe I like to make on the weekend and bring to work with me during the week. I've also prepared it for friends and family when I want to entertain on a budget (you can feed 5 or 6 people for less than ten dollars!). People consistently ask me for the recipe, which is one I've modified from my family's cajun beans and rice recipe to make it vegan, so I thought it would be a good idea to add to the cookbook.

Ingredients

• 1 package (16 oz.) dry beans (kidney or black beans preferred)
• 1 onion, chopped
• 1 green pepper, chopped
• 1 celery stalk, sliced thin
• 1 bulb garlic, minced
• 2 bay leaves
• 1 tsp. cumin
• 1 tsp. chili powder
• 1 tsp. basil
• olive oil
• salt and pepper, to taste
• optional, 1-2 whole dried or fresh hot peppers
• 1-2 cups rice

Procedure

Beans

1. Soak beans overnight, or, bring to a boil and let sit for one hour.
2. In a Dutch oven or large pot, sauté onions and garlic in olive oil on medium heat until onions are translucent.
3. Add green pepper and celery, and sauté for a few minutes more.
4. Add beans and enough water to cover all ingredients.
5. Add spices, bring to a boil, then lower heat and cover, stirring occasionally until done, (1-2 hours, depending on the age of your beans).

Rice

1. Add rice and twice as much water to pot. (i.e. 1 cup rice =2 cups water, 1 1/2 cups rice = 3 cups water)
2. Bring to a rolling boil until the water has boiled down to the level of the rice.
3. Reduce heat to a light simmer and cover for 20 min.

Serve the beans over the rice and enjoy!!! Also very tasty with cornbread.

Notes, tips, and variations

• Use canned beans instead of dry. (greatly reduces cooking time, but doesn't allow for the flavor to soak into the beans as well.)
• Use a crockpot.
  • Sauté vegetables in a skillet, then add all ingredients (except rice) to the crockpot before you leave for work, go to school, whatever. When you come home it's ready!

Cookbook:Fiddlehead-Portobello_Linguine

Cookbook | Recipes | Vegetarian | Pasta

This is a simple way to serve fiddleheads. If fiddleheads are unavailable or out of season, asparagus or artichoke hearts could be substituted with good results.

It goes well with a simple salad, crusty bread and a nice dry white wine.

Ingredients

• 1 pound fiddleheads, cleaned and trimmed
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 small onion
• 1 large portobello mushroom cap
• 170g (6 ounces) oil-packed sun-dried tomatoes (approx)
• half a box of linguine
• 1 tablespoon toasted pine nuts
• 2 tablespoons parmesan cheese
• salt and pepper to taste

Procedure

1. Slice the mushrooms, onions, and sun-dried tomatoes into long strips and set aside.
2. Sauté the ferns and garlic in the olive oil for about 5 to 10 minutes.
3. Add the onions and sauté until they start to wilt.
4. Add the mushrooms and sun-dried tomatoes. Continue to sauté for another 5 minutes or so.
5. Season with salt and pepper, toss in the pine nuts, add a splash of water, reduce heat and cover. Let sweat for about 10 minutes (or so).
6. During this have the linguine begin to cook so that it is ready when the topping is ready.
7. In a pasta bowl, add the veggies to the linguine, sprinkle on the cheese, and toss.
8. Serve immediately.

Cookbook:Field of Dreams Guacamole

Recipes/Print version 0 to L
Category:	Avocado recipes
Servings:	8
Time:	1-2 h
Difficulty:

NUTRITION FACTS:
Serving Size:	1/8 of recipe
Servings Per Recipe:	8
Amount per serving
Calories	250
Calories from fat	196
Total Fat	5.5 g
Saturated Fat	0.7 g
Cholesterol	2.1 mg
Sodium	53.9 mg
Total Carbohydrates	1.7 g
Dietary Fiber	0.8 g
Sugars	0.4 g
Protein	0.6
Vitamin A	46%
Vitamin C	78%
Calcium	6%
Iron	14%

Cookbook | Recipes | Appetizers

"Perfect for your next party, this guacamole is decorated to look like your favorite ballpark. A cream cheese baseball tops it off."

Ingredients

• 4 ounces cream cheese, softened
• 1 teaspoon packaged dry buttermilk salad dressing and seasoning mix
• 3 large fresh, ripe avocados, halved, pitted, peeled
• 3 tablespoons fresh lime juice
• 2 teaspoons coarse ground garlic powder
• 1 teaspoon salt
• 1 teaspoon red pepper sauce
• 1/2 cup finely chopped red onion
• 1/2 cup chopped, prepared roasted red bell pepper
• 1 red bell pepper
• 1/2 cup low fat sour cream
• Thin wheat crackers
• For dipping, bell pepper strips cut 1/2 inch wide, tortilla chips and/or crackers

Procedure

1. In bowl, blend cream cheese and buttermilk seasoning. Place in plastic wrap, roll into a ball and chill in freezer for 1 hour or refrigerate overnight.
2. In bowl, coarsely mash avocado with lime juice, garlic, salt and red pepper sauce.
3. Stir in red onion and roasted bell pepper.
4. Using rubber spatula, scoop guacamole onto square plate. Spread out evenly, making a slight mound in center to create a 'pitchers mound'.
5. Spoon sour cream into pastry bag with fine tip or plastic bag with 1/8 inch corner cut out. Pipe thin 'base lines' onto guacamole 'field'.
6. To create the red 'stitching' for the baseball, cut the red bell pepper into 1 inch strips. Using a sharp knife, carefully remove fleshy inside of the pepper, reserving the red shiny skin. Slice the skin into very thin strips to create stitch lines for baseball.
7. To make baseball: Remove cream cheese from freezer or refrigerator. Roll to make a round baseball shape. Remove plastic wrap. Using a wooden pick, form the stitch lines on the ball. Use the very thin pieces of red bell pepper skin to lay over stitch lines. Place 'baseball' on the 'mound' in the center of the guacamole 'field'.
8. Use thin wheat crackers for 'bases'.
9. Serve crackers, tortilla chips and/or bell pepper strips as dippers.

Cookbook:Figgie 'obbin

Recipes/Print version 0 to L
Category:	Pastry recipes
Servings:	any
Time:	10 mins plus 40 mins baking
Difficulty:

Cookbook | Recipes | Cuisine of the UK

Figgie 'obbin, also Figgie Hobbin, is an old Cornish recipe.

Ingredients

• 2 parts self raising flour (or plain flour & baking powder)
• 2 parts raisins (and/or sultanas if desired)
• 1 part 50/50 mix of suet & fat, i.e. half the weight of the flour in total.
• water or milk

Procedure

1. Rub the suet, fat and flour together.
2. Mix in the raisins, and add enough water or milk to make a stiff dough.
3. Roll out to about an inch thick. Press gently into a prepared shallow baking tin or dish.
4. Bake in a hot oven for about 35-45 minutes.

(Good served hot with clotted cream, burnt cream or baked custard, or cold with tea or coffee or cocoa.)

Notes, tips and variations

• Currants and/or sultanas may be mixed with, or substituted for, raisins.
• Vegetable-suet and vegetable-lard, or butter, can be used instead of beef or mutton suet and dripping, this will give a lighter cake.

Notes

• Figgie/Fig/Figs are Cornish dialect words pertaining to raisins
• from Perranporth W.I. in Cornish Recipes, Ancient & Modern, 22nd Edition, The Cornwall Federation of Women's Institutes 1965.

First collected & published by Edith Martin, Tregavethan, Truro, 1929, for The Cornwall F. of W. I.

Cookbook:Clam Chowder

Cookbook | Recipes

In American cuisine, there are several soup-like dishes that are called Clam Chowder.

• New England Clam Chowder

  a white, creamy soup; the most common variety

• Manhattan Clam Chowder

  made with tomatoes, the soup has a red color
  

If you don't know the difference between New England and Manhattan clam chowders: the one with tomatoes has a "t" in the name!

• Rhode Island Clam Chowder

  a soup with a clear broth, without added cream or tomatoes.

(Clam Chowder variation)

Cookbook:Spanish Flan

Cookbook | Recipes | Spanish Cuisine

Ingredients

• 5 eggs
• 1 tsp. vanilla
• 1 can of condensed milk
• 1 can of evaporated milk (large can)
• caramel ice cream topping

Instructions

1. Heat oven to 375°F.
2. Combine all ingredients (except caramel topping) in blender.
3. Blend for 2 minutes.
4. Place thin layer of caramel topping on bottom of a round pie pan. Pour egg mixture on top of caramel topping.
5. Place the smaller pie pan in a larger pan filled with enough water so that it comes about one inch up the side of the smaller pan. This will act as a double boiler and stop the flan from burning.
6. Place both pans in oven.
7. Cook for 1 hour or until center is firm. Remove from oven.
8. Wait until cool.
9. Place a round dish over the top of the smaller pan and flip it over. The flan can be served on the dish.

Cookbook:Focaccia Bread

Cookbook | Recipes | Italian Cuisine

Focaccia is a type of flat bread popular in Italy. The basic bread is often topped with any of the following: herbs, olive oil, cheese, meats, and vegetables, and can be seen as a precursor to pizza. Focaccia is commonly used for sandwiches.

Makes 1 loaf.

Ingredients

Focaccia bread

• 4 1/2 cups all-purpose flour
• 1 teaspoon white sugar
• 1 teaspoon salt
• 1 tablespoon active dry yeast
• 1 cup water
• 2 tablespoons vegetable oil
• 1 egg
• 3 tablespoons olive oil
• 1 teaspoon dried rosemary, crushed

Procedure

1. Combine 1 cup flour, sugar, salt, and yeast. Mix well.
2. Heat water and vegetable oil until warm, and add to yeast mixture along with the egg.
3. Blend with an electric mixer at low speed until moistened. Beat for 2 additional minutes.
4. Stir in 1 3/4 cup flour (note: half of remaining total) while beating, until dough pulls away from side of bowl.
5. Knead in 1 3/4 cup flour on floured surface. Cover dough with a bowl, and let sit for 5 minutes.
6. Place dough on a greased baking sheet. Roll out to 12-inch circle. Cover with greased plastic wrap and a cloth towel. Place in a warm place for 30 minutes.
7. Uncover dough, and poke holes in it with a spoon handle at 1 inch intervals. Drizzle olive oil on dough, and sprinkle with crushed rosemary.
8. Bake at 400°F (205°C) for 17 to 27 minutes, until just golden. Remove from baking sheet, and cool on rack.

Links

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Cookbook:Frappé Coffee

Cookbook | Recipes | Beverages | Greek Cuisine

Frappé coffee is a refreshing drink of Greek origin, perfect on a summer's day.

Ingredients

• 1-2 spoons of instant coffee
• Tall Glass of Cold Water
• 1-3 spoons of sugar (optional)
• 3-5 ice cubes (optional)
• Milk (optional; condensed/evaporated milk works best)

Procedure

• Put coffee and sugar in a shaker or tall glass and add a little water, just enough to cover the mixture (about 10 ml, or a couple of teaspoonfuls).
• Shake or stir with mixer until the mixture becomes foamy.
• Fill the glass with cold water.
• Add ice cubes, milk (preferably evaporated or condensed milk) or cream to taste.
• Sip with a straw.

Variant

Instead of shaking the initial coffee/sugar/water mix, it can also be beaten with a teaspoon. This needs patience because takes a while to form the mix into a stiff, thick, thoroughly aerated, light brown mousse with a texture like meringue. The advantage of this more troublesome method is that the foam produced when the rest of the water is added is richer and lasts longer. This foam can also withstand hot water, and produce an effect akin to espresso crema.

Types

• Ratio of Sugar to Coffee >2/1: Frappé glykós (sweet)
• Ratio of Sugar to Coffee 1/1: Frappé métrios (medium)
• No sugar: Frappé skétos (plain)

Any of the above with milk added: mé gála (with milk), e.g. Frappé glykós me gala or frappógalo

Notes, tips and variations

• You can also add Baileys or a ball of ice cream.
• Once I was in Greece I was told that the right order of mixing Frappe after making foam is ICE, MILK and than fill up the glass with cold WATER.
• By including the ICE when shaking or stirring the coffee, it allows the foam to become more aerated and frothier. Once this has been done, you can then top up with water and/or milk.

Cookbook:French Dip Sandwiches

Cookbook | Recipes

Recipes/Print version 0 to L

The Au Jus Sandwich, also known as a French Dip Sandwich or Roast Beef Au Jus, traces its origin to a restaurant in downtown Los Angeles in 1918, when a local restaurant owner was making a sandwich for a police officer and accidentally dropped a French roll into a pan containing beef drippings. The officer liked the sandwich so much that he brought some friends in the next day for some of these "dipped sandwiches". From that point on the au jus sandwich has gone on to become internationally known. There are two restaurants in Los Angeles that claim to have originated the sandwich. The more popularly known is Philippe The Original and the other is Cole's P.E. (Pacific Electric) Buffet - both have been in operation since 1908.

Ingredients

• 2-3 pounds roast or other cut of beef
• can beef consommé (~2 cups)
• can French onion soup (~2 cups)
• can of beer
• 4 hoagie rolls
• cup of butter

Procedure

1. Combine all ingredients except the rolls in a crock pot. Let simmer for at least six hours, or until tender and flaky.
2. Separate beef shreds from juices. Serve beef on split hoagie rolls or miniature French bread loaves, with a small bowl of juice on the side.
3. Dip sandwiches in juice as you eat. Bread can be toasted and buttered before adding beef, if you prefer.

Notes, tips, and variations

• In the original sandwich, the bread was dipped in the juice prior to adding the meat, rather than dipped at the table.
• Other meats can be used the same way, including lamb, pork, and turkey.
• Try adding cheese, horseradish, or mustard to the sandwich.

Warnings

• Always read and follow the instructions that come with your slow cooker/crock-pot.

Cookbook:French Dressing

Recipes/Print version 0 to L
Category:	Salad Dressing recipes
Servings:	6 (1/4 cup each)
Time:	10 minutes
Difficulty:

Cookbook | Recipes | Salad Recipes | Appetizers | California cuisine

French Dressing is a salad dressing commonly used with green salads. It can also be used as a sandwich spread, or many other uses. A commercial version is also called "Catalina Dressing".

Ingredients

• 2/3 cup ketchup
• 3/4 cup granulated sugar
• 1/2 cup white wine vinegar
• 1/2 cup vegetable oil
• 1/4 cup minced onion
• 2 teaspoons Paprika
• 2 teaspoons Worcestershire sauce

Makes about 1 1/2 cups of dressing.

Procedure

1. Combine all ingredients in a food processor or blender, and process until smooth. The goal is to have a red / orange smooth sauce.
2. Pour the sauce into a bowl and chill covered in the refrigerator for at least 30 minutes prior to use.

Notes, tips and variations

• Instead of using the blender, whisk the ingredients in a bowl.

Warnings

• Keep refrigerated

Cookbook:French Fries

Cookbook | Recipes | Side dishes

Recipes/Print version 0 to L
Category:	Side Dish recipes
Servings:	2
Time:	30 minutes

French Fries (or chips) are a well-known element of fast food.

Ingredients

• potatoes ( potatoes with a high dry matter content, such as Russet or Maris Piper work best.)
• cooking oil
• Paper towels
• salt

Procedure

1. Peel potatoes
2. Slice potatoes into thin straw-like pieces.
3. Wash well with water to remove excess starch.
4. Place fries in a pan with water and simmer/par boil on the stove for about 15 mins.
5. Sieve and dry fries off.
6. Deep fry at 175°C in vegetable oil or lard/dripping for 4 to 5 minutes to a light golden crisp.
7. Remove and place on plate with paper towels to absorb the leftover cooking oil.
8. Transfer to another plate if necessary.
9. Add salt and shake to ensure all French fries are evenly salted.

Notes and tips

• Vary the size of the potato slices. Thick wedge shapes become Home Style Fries or English Style Chips, while thinly julienned potatoes make for Shoestring Potatoes. Cooking times will need to be adjusted.
• Try adding other spices after cooking. Minced garlic is popular in California cuisine.
• Instead of ketchup, serve with mayonnaise, gravy, barbecue sauce, or salt, hummus, and vinegar.
• For poutine, (a French-Canadian treat,) toss cooked fries with cheese curds and smother with gravy.

Variations

In the oil.

Prepared at a restaurant with thermostat temperature control. (The lack of bubbles in oil indicates an oil temperature of less than 120 °C)

Some cook them a single time in a generous amount of oil pre-heated to a temperature around 375 °F (190 °C) until they are golden and slightly crisp. The method recommended by most cookbooks, and used by many restaurants, is to cook them in two stages: first at around 350 °F (177 °C), until the fries are nearly cooked but limp, still pale and not too dried; then, after they have been removed from the oil and allowed to cool, at a higher temperature, generally around 375 °F (190 °C), fries are fried again until they are golden and crisp, which normally takes less than a minute. A third method, attributed to the celebrated French chef Joël Robuchon for the home cook, is to put the sliced potatoes into a saucepan with just enough cold oil in it to cover the potatoes, then cook them over high heat until golden, stirring occasionally. A fourth method calls for blanching (but not over-cooking in water) the cut potatoes in boiling water before frying them.

Belgian method

The Belgian way of cooking 'frites' is generally in two stages.

First the peeled and lengthwise criss-cross cut potatoes are 'pre-fried' for about 7 to 12 minutes in oil or – traditionally – beef dripping preheated to about 130 to 186 °C (medium-low to medium-high heat power dial settings depending on the amount of fries to oil and moisture removed by previous cooking time to allow the oil to cool), to cook the inner part without burning the outside, while some of the moisture is driven out and where the fragrance starts to develop. When the fries are added to the oil, the oil at first cools quickly (cooling depending on amount of fries and previous cooking time) and is quickly kept at secret values (98 °C to 122 °C for relatively long cooking times, 142 °C for three minutes for first cooking time) to prevent the potatoes from burning. The fries stay a pale beige to yellow color and not too dry when finished at this stage. The fries would not be burned with brown patches at this stage. Then they are taken out, tossed to avoid clumping, and generally allowed to cool down and dry for at least 30 minutes to make the fries more crispy and less greasy later. This intermediate product can be either frozen for 'instant' deep-frying later, or as several batches of 'pre-fried' fries prepared (e.g., when fries stands are opened for the day, or at home ahead of a company of guests) for rapid frying and almost simultaneously serving later.

The second stage where the cooked flavour is achieved involves frying for about two to five minutes in oil or beef fat preheated to 175 to 195 °C (as high as the oil or fat can safely stand, but without burning the fries before this time period: a too high temperature breaks it down to rather poisonous compounds) depending on the initial temperature of the fries. The (cool) batches must be small enough relative to the quantity of oil or fat for its preheated temperature to stay sufficiently high (125 °C to 160 °C depending on moisture cooked out from previous cooking time) already during the first half minute of the frying process. Generally the cook is guided more by the colour of the product than by timing; and by experience with the particular variety of potato. As a rule-of-the-thumb, one might wait until the fries start to float near the surface. The oil temperature must reach specific values (115 °C to 125 °C for long cooking times, or 140 °C to 165 °C for short cooking times; 140 °C for 3.5 minutes initial cooking time) for a specific amount of time after the fries has been precooked. The cooking task is to get sufficient cooking time (7 to 16 minutes) without allowing the fries to become too greasy. Can avoid the fries from becoming too greasy by cooking it at high oil temperatures at the start of the pre-cooking; once this stage has been achieved, the fries will not get much greasier when cooking for longer times later. Cool and dry the fries for at least 25 minutes to make it more crispy later. Cooling the fries may help precipitate the oil making it less greasy later. Once more the fries are sturdily tossed and preferably also kind of centrifuged (vigorously swerving the batch around in a wide recipient, in the shape of the base of a cone upside down, held in front of the cook's belly – common for professional batch frying), and shortly tossed again – thus removing excessive fattiness and preventing loss of the outer crispness.

Ideally, the fries have a golden to golden-brown appearance and a bite through the crispy outside reveals a soft inside. For a given depth of the crispy crust, the balance with the soft cooked potato inside is determined by the thickness; no less than 13 mm traditionally to 10 mm towards the end of the 20th century, before frying, are typical for Belgium. Some restaurants may cut as thin as 5 mm. In a good professional friterie stand, the cut is done in a single action by driving the whole peeled potato standing vertically, through a horizontal raster of crosswise sharp blades. This easily removable (for cleaning) and exchangeable set of blades defines the thickness of the frites. Some potatoes like Bintjes or Russet potatoes can produce a fried fish, beefy and pastry like fragrance after being fried for a specific amount of time (over 10 minutes) above a specific temperature (118 °C).

Safety

Do not attempt to extinguish grease fires with water!

• If the oil becomes too hot, it may catch fire. Do not attempt to extinguish it with water, as this will cause an explosive reaction.

Recipes featuring French fries include

• Poutine
• Fish and Chips

References

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Cookbook:French Toast

Recipes/Print version 0 to L
Category:	Breakfast recipes
Servings:	1 person
Time:	~10 minutes
Difficulty:

Cookbook | Recipes | Vegetarian | Breakfast

French toast is a common breakfast item made by frying a piece of bread soaked in an egg batter. French toast was developed as a way to use day-old stale bread. Lacking day-old bread, toasting your bread lightly can help it absorb more of the egg and milk batter.

French toast is usually served with toppings similar to those used for pancakes, waffles, and toast. Suggested toppings are:

• real maple syrup, table syrup
• jam, jelly, fruit syrup
• whipped cream
• powdered sugar
• nuts
• honey (as served in China)
• bacon
• raspberries and/or strawberries and/or blueberries

It can also be served as part of a fried breakfast with savoury foods like sausages (or vegetarian equivalent), tomato (or ketchup), baked beans, fried mushrooms etc.

This recipe is easily scalable. The simplest thing is to memorize the recipe for two slices (1 serving), and then multiply to make more. You can coat 2.25 to 2.5 slices from this, or perhaps less than two if the bread slices are large.

Ingredients

• 1 egg for every 2 slices of bread
• approximately 1/4 cup (60ml) milk (more for softer, less egg-like French toast; less for firmer, more egg-like toast)
• 2 slices bread (I cut 1" thick slices of French bread)
• butter (best), margarine, or oil

Optional:

• 1/2 teaspoon vanilla extract or similar extract
• 1/4 - 1 teaspoon nutmeg, cinnamon or other powdered spice suitable for sweet items
• 1/2 teaspoon sugar
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Makes roughly 2 slices of French toast.

Procedure

1. In a bowl mix eggs and milk, and optional ingredients as desired.
2. Heat up a frying pan, skillet or griddle to a medium-low temperature.
3. Use butter, margarine, or cooking spray on the pan.
4. Soak a slice of bread in the egg-milk mixture and place on pan; repeat until pan is full.
5. Brown both sides of the French toast.
6. Serve on plates, usually two slices per person, with toppings as desired.

Tips

The goal is to get both sides of the French toast nicely browned, while making sure the center is cooked. Using excessive heat could scorch the outside of the toast while leaving the inside undercooked.

Also, unless you are making French toast for dozens of people, it is easier to make sure that each slice of bread is evenly soaked in the egg and milk mixture if you make it up in small batches, one egg and 1/4 cup of milk and two slices at a time in one bowl. Then soak the two slices until almost all of the mixture has been absorbed. If your bowl is small, place the two slices on top of each other, then keep switching their position and flipping them (so that all four faces will be down into the mixture) until the mixture is absorbed.

The cooking process is too short to use most raw spices, but some fresh herbs might be very tasty.

Video showing preparation process

French toast for 4 slices of bread

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Cookbook:Fresh Broadbeans Salad

Cookbook | Recipes | Vegetables | Salads

Quick, simple, refreshing. Just like a salad should be.

Use fresh, young broad beans. If you can't find them soft enough to eat raw, cook in boiling water for the shortest time possible, and rinse in cold.

Ingredients

• tomatoes
• onion
• broad beans
• olive oil

It is impossible to list exact quantities, since it all depends on how much peas you extract from the beans.

Procedure

1. Peel the broad beans, and discard any nasty looking peas.
2. Chop tomatoes to cubed, about a cm thick. The volume of chopped tomatoes should be roughly twice that of the peas.
3. Chop onion(s) very thinly. The amount depends on how spicy you like your salad.
4. Mix it all together, then sprinkle salt and olive oil generously.

Cookbook:Fresh Mozzarella Bruschetta

Recipes/Print version 0 to L
Category:	Appetizer recipes
Servings:	24 servings
Time:	20 minutes
Difficulty:

Cookbook | Recipes | Appetizers

Small, open-faced sandwiches, Bruschette make perfect appetizers. They are delicious and quick and easy to make.

Makes about 24 Bruschette

Ingredients

• 1 long loaf crusty French bread
• 3 medium ripe roma tomatoes
• 3 large fresh mozzarella balls
• 24 fresh basil leaves
• Coarse salt
• Black pepper
• Extra virgin olive oil
• Oregano
• Balsamic vinegar

Procedure

1. Cut Bread into 1/2" (1.27cm) slices on the diagonal
2. Lightly toast bread in the oven on both sides
3. Cut tomatoes into 1/4 inch (0.75cm) slices and place one on each slice of bread.
4. Cut mozzarella balls into 1/4 inch (0.75cm) slices and place on top of tomato.
5. Chop basil into thin strips and sprinkle on top with the oregano.
6. Combine olive oil and balsamic vinegar (to taste) in small bowl
7. Drizzle with mixture and sprinkle with salt and pepper.

Notes, tips, and variations

• an optional re-toasting with toppings on will make the mozzarella melt and be even more delicious
• authentic Italian Bruschetta begins with rubbing roasted garlic cloves on the toasted bread slices

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Cookbook:Fried Cheese Balls with Sausage

Cookbook | Recipes

Ingredients

1. 1 cup (240ml) grated cheddar cheese
2. 2 Tsp flour
3. ¼ tsp salt
4. 1 lb (500g) mild or hot sausage
5. ¾ cup (180ml) fine cracker crumbs
6. ½ vegetable oil

Procedure

1. Combine the cheese, flour, sausage and cracker crumbs.
2. Using your hands mix well and shape into 1" (2.5cm) balls.
3. Heat the oil in a skillet, when it is hot, put the balls in the pan without crowding them. Cook over medium-high heat, turning so all sides until golden brown. Drain on paper towels.

Alternate cooking method

1. Preheat oven to 375°F (230°C).
2. Mix all ingredients together thoroughly
3. Form into 1-inch (2.5cm) balls, and place on ungreased cookie sheets.
4. Bake for 15 minutes or until golden brown.

Sausage cheese balls can be frozen uncooked. Thaw and cook according to directions.

--Jack Cochran

Cookbook:Fried Eggs

Recipes/Print version 0 to L
Category:	Breakfast recipes
Servings:	1
Energy:	190 Cal (2 eggs)
Time:	5 minutes
Difficulty:

Cookbook | Recipes | Breakfast

Fried eggs, a popular breakfast dish in the United States, Canada, and Western Europe, take about 5 minutes to prepare. They are often served with toast or with other fried dishes.

Ingredients

• 2 teaspoons of butter (or olive oil)
• 2 or 3 large eggs, depending on appetite
• Salt and pepper to taste (optional)

Equipment

• A small (10") frying pan
• A spatula
• Gas ring, at medium heat

Procedure

Sunny Side Up fried egg

1. Melt the butter in the pan over low to medium heat.
2. Crack open the eggs into the pan and let fry until the yolks begin to harden at the edges (indicated by a lightening in the yolk color).
3. Using the spatula, flip the eggs over and allow to cook ten seconds for over-easy, thirty seconds for over-medium, or up to one minute for over-hard.
4. Add salt and pepper to taste, and serve.

Notes, tips, and variations

• It often considered a cardinal sin to allow the yolk of an egg to break (although some prefer fried eggs with broken yolks). If the cook ensures that the eggs are fresh the yolks will be more 'pert', and less liable to break.
• For Sunnyside Up, do not flip the eggs. Use a slightly lower heat, and cover the pan with a lid for some of the cooking period. An ideal sunnyside up has a runny yolk, but the white should be cooked.
• Uncooked egg white (often called jelly) is normally unwanted and less-preferred than a partially cooked yolk, so err on the side of overcooking rather than undercooking the eggs.
• For a richer taste, try sprinkling with grated parmesan or freshly chopped basil and chives.
• When frying eggs for sandwiches, rolls or wraps, it is often a good idea to break the yolks. This increases the coverage of yolk so that every bite gets some yolk, and prevents uncooked yolk dripping out.

Olive Oil Fried Eggs

1. Heat 1/4 cup extra virgin olive oil over a low-medium heat (you will break the olive oil if you heat it too much).
2. Crack open one egg into the pan and let fry while splashing some hot oil on the yolk so as to cook the top, if the egg begins to bubble, lower the heat.
3. DO NOT FLIP THE EGG, it will cook with the hot oil you are splashing on it.
4. Serve, add salt and pepper to taste.

Ideally you will get a chunk of feta cheese, place next to eggs and pour the remaining hot oil on the cheese not only softening the cheese but basting and cooking at the same time, the smell is incredible and the taste is old world. Heat some bread and use it to soak up the oil... AMAZING!

Dirty Desert Fried Eggs

1. Using butter to oil the pan and put heat to a medium
2. Crack two eggs onto the pan and immediately garnish the whites with onion or garlic powder, whichever you have available feel free to use a lot because it only helps the taste, just don't dump it on put the heat down to low
3. Sprinkle salt mainly in the yolks, and spread a little over the whites
4. Add a small bit of black pepper over the eggs to your liking
5. Put a lid on the pan and check occasionally
6. When the whites are no longer runny on top they are ready and delicious

goes especially well with a piece of toast or two because the yolk is still pretty runny and very flavorsome!

Fried Bacon and Egg Sandwich (Homemade Egg McMuffin)

This recipe makes two sandwiches. The eggs are better over hard with the yolks broken so you don't get yolk dribbling down your arm while eating.

1. Put on a pot of coffee.
2. Get your English muffins ready to toast. If you have a toaster oven or broiler, you can put some cheese on to get bubbly. Don't set it going yet...
3. Heat a medium pan over medium heat, fry 4 strips of bacon in one layer turning often until browned and crispy to your taste. Lower the heat if the bacon fat starts to spatter.
4. Remove the bacon to a plate lined with paper towel, pat the bacon with another sheet of paper towel to remove some of the fat
5. Pour most of the fat into a teacup, leaving most of the brown bits in the pan.
6. Wash the pan to remove the brown bits, dry the pan and put the pan back on the heat.
7. Pour about a tablespoon of the bacon fat back into the pan.
8. Take your used paper towels and ball them up, put them in the teacup with the bacon fat. (When you are done eating the fat will have soaked into the towels, so you don't have to pour the fat down the drain, or scoop out congealed fat from the cup.)
9. Crack open two eggs into the pan, add salt and pepper and fry for about 2 minutes, put the toast going and they will be done at about the same time.
10. Break the yolks, spreading them over the whites, and flip the eggs. Fry for another minute.
11. Assemble your sandwiches and eat. Now isn't that better than going to a fast food joint?

Warnings

• Many people prefer their eggs only partially cooked. Please see Egg for possible health concerns of eating raw eggs.

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Cookbook:Fried Fish

Cookbook | Recipes | Fish

These Fried Fish are battered and deep-fat fried. You'll need thin fish filets that don't fall apart when cooked. Fried fish go well with soda (pop). They can be served with ketchup (catsup), lemon juice, or a mixture of the two. They could also be served with sweet-and-sour sauce or teriaki sauce. Fried fish are a part of fish and chips.

Ingredients

• thin fish fillets (suggested: catfish, tilapia, or the less-durable flounder)
• Oil with a high smoke point
• 1 Egg white
• 1 cup flour
• 1 cup beer, or 1 cup cold water and 1/2 teaspoon baking powder
• extra flour to dust the fish

Procedure

1. Start heating the oil. This recipe is intended for fast cooking in very hot oil.
2. Get the batter ingredients ready to mix.
3. Microwave the fish, to ensure that the inside is hot. Flip the fish as you microwave it. When done, the fish should be hot and should look half-cooked.
4. Mix the flour, egg white, and beer.
5. Pat a fish dry with a paper towel, then lightly dust it with flour to ensure that it is really dry.
6. Dip the fish, and your hand, into the batter. Coat them well. The batter will help protect your hand from splatter.
7. Hold the fish right above the oil, then gently slide the fish into the oil.
8. With tongs, nudge the fish as needed to keep it from sticking to the bottom. Turn the fish over as it cooks.
9. Remove the fish when it looks good, then serve it immediately.

Warning

When a pot of hot oil catches fire, the flames will reach up for 2 or 3 feet. If you must work under flammable cabinets or shelves, be sure to have a fire extinguisher handy. Soybean oil, shortening, and peanut oil withstand heat better than most cooking oils.

Variation

Whip the egg white, or leave it out entirely. Add cornmeal to the batter.

Cookbook:Fried Meatballs

Cookbook | Recipes | Cuisine of Albania | Meat Recipes

Fried meatballs (Qofte të fërguara) is an Albanian dish. The term is also used for fried Italian meatballs.

Ingredients

• 1 lb ground meat
• 1 slice stale bread
• 1 small onion, finely-grated
• 2 tablespoons chopped feta cheese
• 2 tablespoons bread crumbs
• 2 tablespoons oil or melted butter
• 1 tablespoon chopped parsley
• salt
• pepper
• mint
• oregano
• 1 cup flour
• 1 cup oil (olive recommended)

Procedure

1. Soak bread in water and squeeze hard to drain.
2. Add ground meat, bread crumbs, oil or melted butter, onion, cheese, parsley, salt, pepper, and mint and mix thoroughly.
3. Form into 1-inch thick patties, sprinkle with salt, pepper, and oregano.
4. Roll in flour and fry in hot oil.

Serve hot with French fries or mashed potatoes. Serves 4.

References

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

Cookbook:Fried Okra

This Cookbook page needs work. Please improve it. See the talk page for discussion regarding improvements. The following reason was given: Provide measurements

Cookbook | Recipes | Southern cuisine

Fried okra means summer in the the southern states of the USA. A quick mid-day meal; a side-dish at the evening meal -- easy to make and always tasty.

Ingredients

• Fresh okra
• Buttermilk or plain milk
• Flour
• Corn meal
• Selected spices - salt, pepper, cayenne, thyme, etc.

Procedure

1. Wash and drain a couple of handfuls of fresh okra.
2. Cut each okra into three or four slices, about 3/4 to one inch long (2-2.5 cm). Discard the stem.
3. Soak the okra in buttermilk or plain milk, drain, then dredge in seasoned flour & corn meal. A quick way to do this is to put a half cup of flour and a cup of corn meal in a plastic bag, add the spices you like (salt, pepper, cayenne, cumin, thyme, etc), put in the okra and shake.
4. Let the okra rest a few minutes. If any pieces look soggy, dredge them again in a flour/corn meal mix.
5. Fry the okra in hot oil until a light to medium brown. They're done in 2-3 minutes.
6. Drain, and enjoy!

Cookbook:Fried Rice

Cookbook | Recipes | Rice Recipes

Fried rice

Fried rice is a simple dish that is easily modified and can be prepared in as little as five minutes. You may choose which ingredients to use and how much to use. Ingredients can be substituted and leftovers work great!

Ingredients

• Rice (Leftover rice that has been left refrigerated works well)
• Soy sauce
• Oil
• Peas
• Fried Tofu
• Spring onions
• Bean sprouts
• Bok choy
• Beans
• Black Pepper
• Sugar
• Salt
• Pineapple and sweetcorn
• Egg (exclude for vegans)

Meat (optional)

Optionally, meat can be included. Leftovers work here too.

• Kielbasa (Uncommon, but adds amazing flavor)
• Chicken
• Char siu (Chinese barbecue pork)
• Marinated beef
• Pork
• seafood (add curry powder for curry flavor)
• Prawns

Procedure

Prepare Ingredients

1. If using tofu, cook it.
2. Cook the rice as you normally would, but be careful not to use too much water. The rice should not be too sticky. It may help to let the cooked rice sit overnight in the refrigerator.
3. If using onions, dice them into whatever size you prefer.
4. If using bok choy, separate the stalk part from the leaf part. Slice the leaf part crosswise into 3/4-inch-thick strips, then tear the strips into 2-inch pieces. These pieces will be treated much like the bean sprouts, though perhaps with slightly more cooking. The stalk part will be treated as celery.
5. If using bean sprouts, wash them and discard any that are not white and crunchy.
6. If using meat, slice into desired sized pieces and cook.

Cooking

1. Add a generous amount of oil to a large frying pan, more than you think you'd need to avoid sticking. If using kielbasa, not as much oil may be needed because of the amount of fat.
2. Add the rice. Cook over the stove on medium high to high heat.
3. Add the soy sauce, meat(s), eggs, and all vegetables save for the onions and bean sprouts.
4. Add pepper, a pinch or two of sugar, and optionally some added salt.
5. Add the tofu, bean sprouts, and onion when the rice is almost done (depending on how fried you want them) being careful not to overcook them.

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Cookbook:Frikadeller

Recipes/Print version 0 to L

Cookbook | Recipes | Danish Cuisine

The frikadeller - as Danish as the Dannebrog.

This is standard Danish fare, made of ground pork and veal. Traditionally served with boiled potatoes, gravy and rødkaal (braised red cabbage). Originally, this dish was made so that the meat would feed more people, and thus, the possibilities as to what can be added are numerous.

These can be frozen and reheated.

Ingredients

• 250 grams ground veal
• 250 grams ground pork
• 1 large egg
• 1 finely chopped onion
• 20% by volume of bread crumbs (or approx 3/4 cup)
• pepper and salt to taste

• garlic (optional)
• substitute bread crumbs with wheat germ and/or oat bran
• ground parsley to taste
• Any ingredient will work. Many people add a quantity of milk also, and the mixture is then thickened again with more flour, bread crumbs and/or oat bran.

Procedure

1. Mix all ingredients.
2. Make small patties.
3. Fry in hot skillet with (lots of) butter.

Cookbook:Frog's Legs à la Parisienne

Cookbook | Recipes | Cuisine of France | Meat

Frog's Legs à la Parisienne

Ingredients

• 16 large frog legs
• boiling water
• juice of 1/2 lemon
• salt and pepper, a pinch of each
• 2 eggs, well-beaten
• fine dry bread crumbs
• fat, for deep frying
• Onion cream sauce
  • 2 tbsp. butter
  • 2 tbsp. all-purpose flour
  • 1 1/2 c. light cream
  • 1/2 tsp. salt
  • 2 tbsp. minced onion
  • 1 tbsp. minced parsley
  • 1 egg, well-beaten

Procedure

1. Blanch frog legs in boiling water with lemon juice and salt and pepper.
2. Drain legs and pat dry.
3. Dip legs into eggs and roll in bread crumbs. Deep fry at 370°F (190°C) for 2 to 3 minutes until legs are tender (check the temperature of the fat with a thermometer). Serve with onion sauce.

Cookbook:Fruit Whip

Cookbook | Recipes | Dessert

Ingredients

• 3/4 cup sugar, plus three tablespoons
• 4 tablespoons cornstarch
• pinch each of salt and fine-ground ginger
• 3 egg yolks and whites, divided
• juice of one small lime
• 2 cups fruit nectar: peach, pear, apricot, or tropical fruits

Procedure

1. In a saucepan, beat together dry ingredients, egg yolks and lime juice until pale and creamy.
2. Beat in fruit nectar.
3. Bring to a full boil over medium heat, stirring constantly, especially towards the end.
4. Cool pan in cold water.
5. Beat egg whites with a pinch of salt and cream of tartar, sprinkling in the tablespoons of sugar, to form soft peaks.
6. When fruit mixture is lukewarm, fold gently, turn into stemmed glasses and chill.

Notes: This dessert is excellent half-frozen. If pear nectar is used, try substituting one drop of peppermint oil for the ginger.

Cookbook:Fry Bread

Recipes/Print version 0 to L
Category:	Bread recipes
Servings:	6
Energy:	250 Cal each
Time:	prep: 10 minutes resting: 30 minutes cooking: ~5 minutes
Difficulty:

Cookbook | Recipes | Native American Cuisine

This is a traditional Native American flatbread usually made on an open fire or a barbecue. This recipe uses modern techniques and tools.

Fry bread is best served hot, topped with melted margarine, honey or agave nectar, berry jam, or cinnamon and sugar.

Ingredients

• 2 cups flour
• 2 tsp baking powder
• 1 tsp salt
• 2 T shortening
• 2/3 cup hot water

Procedure

1. Mix flour, baking powder and salt in a bowl.
2. Use a pastry blender (or two butter knives) to cut the shortening into the flour.
3. Add the hot water and mix until the water is incorporated.
4. Turn out the dough on a lightly floured board.
5. Knead the dough until it is soft and smooth.
6. Wrap the dough in plastic and let the dough rest for 30 minutes.
7. Divide the dough into 6 pieces, roll each into a ball, and roll into flat discs with a rolling pin.
8. Brush one side of each disc with melted margarine and place on a barbecue over a 3 Mississippi fire.
9. Brush the opposing side of the bread with margarine and flip the bread on the barbecue.
10. Cook until both sides are golden brown. Serve hot.

Cookbook:Gado-gado

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1,01 mcal per serving
Category:	Salad recipes
Servings:	4
Time:	40 minutes
Difficulty:

Cookbook | Recipes | Indonesian Cuisine

Gado-gado is a vegetable salad with a peanut sauce dressing.

Ingredients

• For the salad:
  • mixed vegetables (cabbage, bean sprouts, cucumber, chayote, water spinach, yardlong bean, spinach). Cauliflower, green beans, watercress, carrots, tomatoes, or peas are sometimes included but less common.
  • potatoes
  • deep fried soybean cake
  • deep fried tempeh
  • boiled eggs
  • deep fried kerupuk (fish or prawn crackers)
  • deep fried shallot

• For the peanut sauce (4 servings):
  • 300 gr peanuts
  • 1 clove garlic
  • 4 shallot
  • 1 gr terasi (fermented prawn paste)
  • 125 gr Gula Jawa (Indonesian Palm Sugar)
  • sugar
  • fresh or dried chili pepper
  • fresh lime juice, or rice vinegar

Procedure

For the peanut sauce

1. Fry prawn paste with cooking oil until fragrant
2. Fry the peanuts until golden brown, remove from the pan and leave to cool, and drain off all but a little of the excess oil
3. Grind the peanuts to make paste
4. Add ground fresh chili pepper, garlic, salt, brown sugar and prawn paste to the peanut paste, grind to mix
5. Put peanut paste in a pan, add some water to dissolve (use coconut milk for richer taste)
6. Add some sugar into the peanut sauce to taste and bring to the boil
7. Simmer peanut sauce until thick and season with the lemon or lime juice.

For the salad

1. Hard-boil the eggs and slice
2. Steam or boil the potatoes then remove the skin
3. Deep fry the boiled potatoes until golden brown, then slice
4. Wash, shred or chop cabbage, spinach and water spinach
5. Boil water in a pan, put cabbage in boiling water until cooked, strain
6. Use strained boiling water, boil spinach and water spinach, one after another, strain
7. Blanche bean sprout for about 30 seconds, strain
8. Peel chayote, wash, slice, and boil until tender
9. Wash then slice cucumber
10. Place the salad, sliced potatoes, fried tofu, fried tempeh, and eggs in a large plate, either randomly or in layers
11. Pour the peanut sauce over the salad
12. Spread deep fried shallots on top and serve with kerupuk.

Notes, tips, and variations

• Prawn crackers are non-vegetarian. You can substitute them with kerupuk sayur or emping if you wish this dish to be completely vegetarian.
• Put some kecap manis (Malay/Indonesian sweet soy sauce) to taste.
• You may substitute the peanut sauce recipe for the procedure here.
• cashew nuts is secret ingredient to make peanut sauce tastes richer.
• Some cooks like to blanche or steam the cabbage, cauliflower, and carrots rather than serve them raw.
• Use chunky peanut butter as substitute for ground peanuts.
• Use chili sauce to substitute fresh or dried chili pepper.

(Indonesian)

Cookbook:Galaktoboureko

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Category:	Dessert recipes
Servings:	8
Time:	30 minutes preparation + 1 hour baking
Difficulty:

Cookbook | Recipes | Greece | Dessert

Galaktoboureko

The Galaktoboureko (Γαλακτομπούρεκο in Greek) is a traditional Greek dessert. It is done with phyllo, also known as filo or fillo dough, which is filled with a custard of semolina refined with citron. It is served with syrup.

Ingredients

Pastry

• 450 grams of phyllo
• 150 grams of sugar
• 6 eggs
• 150 grams of semolina
• 1 liter of milk
• the juice of half a lemon
• 2 vanilla beans
• 1 pinch of salt

syrup

• 150 grams of sugar
• 125 ml water
• 2 spoons of lemon juice

Procedure

Pour into a saucepan sugar, eggs, semolina and mix. Add milk, vanilla beans, keep on mixing. Finally stir in juice of half a lemon. Whisk the mixture with a fork whilst bringing it to a boil. When it starts boiling, reduce heat and keep stirring for another 10 minutes. Take the mixture from the stove to cool. Whilst cooling, spread melted butter over each sheet of phyllo.

Butter a tray and cover with half the phyllo, sheet by sheet. Pour over the cooled down semolina custard and cover with the rest of buttered phyllo. Sprinkle with a bit of water and put in the stove at 356°F / 180°C / Gas mark 4 for one hour.

To prepare the syrup which will be served with the Galaktoboureko: mix water and sugar, bring to boil and simmer for about 10 minutes. Stir in the lemon juice when cooled down in order to preserve vitamin C.

Cookbook:Garlic bread

Cookbook | Recipes | Bread

Ingredients

• soft baguette, or French bread loaf
• 1 stick (¼ lb or a bit over 100g) of butter
• 3 cloves garlic, peeled
• If you're a garlic lover, add one or more cloves of garlic and/or additional garlic powder

Procedure

1. Place oven rack to middle setting, preheat to 350°F (175°C).
2. Using a bread knife, cut baguette in half, lengthwise, then cut diagonal slices towards the bottom but not all the way through.
3. With a garlic crusher or chef's knife, mince the peeled garlic cloves.
4. In a medium bowl, soften butter in a microwave. Around 10-15 seconds.
5. With a fork, mash minced garlic into softened butter and mix until even.
6. With a butter knife, spread butter mix onto both halves of bread and in the diagonal cuts
7. Wrap each half with foil, and place in oven on middle rack. Bake for 15-20 minutes.
8. Remove bread from oven, remove foil, serve fairly quickly before it cools.

Cookbook:Garlic croutons

Cookbook | Recipes | Bread Recipes

Garlic croutons can be purchased but are much better when made from old bread. They are a crucial ingredient of Caesar Salad.

Ingredients

• 4 slices day-old French bread, cubed
• 2 cloves garlic, minced
• 4 tablespoons olive oil
• Salt to taste

Makes enough croutons for 4 servings of salad.

Procedure

1. Pour the olive oil into a shallow bowl over the garlic and let it soak. Soaking it longer will yield more garlic flavor
2. Preheat the oven to 350 degrees Fahrenheit (~180 degrees Celsius).
3. Strain the olive oil into a pan and fry the bread cubes in it, tossing to coat with oil.
4. Spread the bread cubes on a baking sheet and garnish with salt. Bake for 10 minutes or until crispy and dry.

Variants

To make non-garlic croutons, simply omit the garlic.

One may omit the prep work of mincing the garlic by adding the whole cloves of garlic to the oil and then crushing the garlic (either with a mortar or a fork).

By using very small bread cubes, frying crisp, and omitting the baking, these croutons may be used in place of potatoes.

(Vegan)

Cookbook:Garlic Lemon Chicken

Cookbook | Recipes | Cuisine of Lebanon

Ingredients

• For the Chicken
  • 4 x Skin-on, boned chicken breasts
  • 2 Lemons completely juiced (use fresh lemons!)
  • 6 cloves garlic
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 tsp Basil
  • ¼ tsp Cayenne Pepper
  • 6 large potatoes sliced in ¼" slices

• For the 'toom' (Arabic for garlic)
  • 4 cloves of garlic
  • ½ cup olive oil
  • ¼ cup lemon juice
  • ¼ tsp salt
  • a dash of cayenne.

Procedure

1. Blend the lemon juice, garlic, salt, pepper, basil and cayenne pepper to make the marinade.
2. Put the chicken breasts in a deep pan and pour the marinade over it
3. Cover and sit all night. In the morning, flip the chicken to the other side.
4. At noon drain the liquid from the pan and cook in a preheated oven at 375°F (190°C) for 10-15 minutes (not to cook, only to brown)
5. Once finished, pour the marinade over the browned chicken, tightly cover the pan with tin foil (don't burn your fingers) and put back in the oven. Set the oven to 250°F (120°C)
6. Baste at 1pm, 2pm and 3pm.
7. At 4pm, add the sliced potatoes to the pot, baste everything, and recover with tin foil.
8. Put back in the oven for another hour.
9. Once the above step is finished, blend all of the ingredients for the toom together.

At 5pm, dinner's ready.

The trick is not in complicated ingredients - it is the slow cooking and lemon/garlic marinade.

Use the toom as a condiment for the chicken and potatoes.

Serve with warm pita bread.

(Lebanese)

Cookbook:Garlic Parmesan Pasta

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Category:	Pasta recipes
Servings:	4
Time:	20 minutes
Difficulty:

Cookbook | Recipes | Pasta Recipes

Ingredients

• 120ml (1/2 cup) butter
• 2 tsp. dried basil, crushed
• 2 tsp. lemon juice
• 1 1/4 tsp. garlic powder
• 3/4 tsp. seasoned salt
• 220g (8 oz.) fettuccine or angel hair pasta (cooked and drained)
• 360ml (1 1/2 cups) broccoli floweretts (cooked tender-crisp)
• 3 Tbsp. walnuts (chopped )
• fresh, grated Parmesan cheese

Procedure

Melt the butter in a large skillet. Add the basil, lemon juice, garlic powder and seasoned salt, blending well. Add the fettuccine, broccoli, walnuts, and chicken or shrimp (if desired; see note, below). Blend well and toss to coat the fettuccine. After tossing, add fresh grated Parmesan cheese to top off the dish.

Notes, tips, and variations

Cooked chicken breast or cooked shrimp may be added if desired.

Cookbook:Garlic, Tomato and Cheddar Sandwich

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Category:	Sandwich recipes
Servings:	1
Time:	10 minutes
Difficulty:

Cookbook | Recipes | Vegetarian cuisine | Sandwiches

A delicious sandwich for breakfast and fast food!

Ingredients

• 2 slices brown bread
• 1 clove garlic
• 1 green chili
• 1 tomato
• 5 long slices extra mature cheddar cheese
• 1 tablespoon olive oil
• 1 teaspoon lemon juice
• salt and black pepper, to taste

Procedure

1. Toast the two slices of brown bread, until one of the two is not soft anymore (the second one can be).
2. Rub the garlic clove on the hard piece of toasted bread, until only a little piece is left. Chop what's left, and scatter on the bread.
3. Cut the tomato in two, and crush each side on the same piece of bread. Then spread the juice, cut what's left of the tomato, and put it on the bread.
4. Add the olive oil, by being careful not to add more oil than there is bread.
5. Add the salt and pepper. Slice or crush the chili, and scatter on the piece of bread. Add the lemon juice.
6. Neatly add the slices of cheddar, then close the sandwich with the remaining piece of bread.

Tips, tricks and variations

• If you prefer warm sandwiches, the same sandwich can be baked in the oven for a couple of minutes, until the tomatoes and garlic are half-cooked and the cheddar has melted (be careful not to burn it). Avoid the microwave.

Cookbook:Gazpacho

Cookbook | Recipes | Cuisine of Spain

Gazpacho is a hearty soup that is served cold, making it a perfect way to cool down and replenish the body on a hot, summer day in Andalucía. This is the classic gazpacho recipe, but there are many other variations. Gazpacho is typically served along with the main course, or afterward. Some Spaniards serve it in a glass, as a beverage to accompany the meal.

Ingredients

• 1 lb /450 g tomatoes
• ½ lb / 225 g green peppers (bell pepper, capsicum)
• ½ cucumber
• clove of garlic
• 2 oz / 50 g white bread, 2-3 days old (also optional, leave out for a thinner soup)
• ½ mild Spanish onion
• 1 tbsp white or red wine vinegar
• 2 tbsp olive oil
• ⅓ pt / 2.4 dl iced water
• sea salt and black pepper
• ice cubes

Optional

• ¼ chilli pepper, seeds removed
• Cilantro

Garnish

• 1 tomato, skinned
• ½ green pepper
• ¼ peeled cucumber
• bread

Procedure

Skin the tomatoes and cut into quarters. Remove seeds and stalks from peppers. Peel the cucumber and cut into chunks. Tear up the bread and soak it in water for 30 minutes and then squeeze it dry. Cut up the onion.

Blend all the ingredients until roughly chopped, not too fine, because the soup should have texture and discernible vegetable bits. Pour into large bowl with some ice, add salt and pepper. Then prepare the garnishes. Dice the bread and fry it in a little olive oil until brown. Chop the other vegetables finely. Serve in separate little bowls on the table, so that guests can sprinkle on their own toppings.

Serve chilled.

Cookbook:Giblet Soup

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Category:	Meat recipes
Time:	3 hours
Difficulty:

Cookbook | Recipes | Meat Recipes

Ingredients

• 4 pounds of gravy beef
• 2 pounds of scrag (neck) of mutton
• 2 pounds of scrag (neck) of veal
• 2 U.S. gallons of water
• 2 pairs of giblets
• butter
• flour
• finely chopped parsley
• chives
• pennyroyal
• sweet marjoram
• Madeira wine
• salt
• Cayenne pepper

Procedure

Take 4 pounds of gravy beef, 2 pounds of scrag of mutton, and 2 pounds of scrag of veal; boil them in 2 gallons of water, stew them gently till it begins to taste well, pour it out and let it stand till cold, skim off all the fat. Take 2 pairs of giblets well scaled, put them to the broth, and simmer them till they are very tender. Take them out and strain the soup through a cloth. Put a piece of butter rolled in flour into the stewpan with some fine chopped parsley, chives, a little pennyroyal, and sweet marjoram. Place the soup over a slow fire, put in the giblets, fried butter, herbs, a little Madeira wine, some salt, and Cayenne pepper; when the herbs are tender, send the soup and giblets intermixed to table. This forms a very savory dish.

Notes, tips, and variations

This page incorporates text from the public domain 1881 Household Cyclopedia.

Cookbook:Gingerbread

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Category:	Dessert recipes
Servings:	10
Time:	prep: 20 minutes baking: 60 minutes
Difficulty:

Cookbook | Recipes | Dessert

This recipe produces gingerbread, not gingerbread cookies. Gingerbread is a type of spice cake. Parkin, a variation listed at the bottom, is partially oat-based.

Ingredients

• 4 oz butter
• 4 oz brown sugar
• 8 oz golden syrup
• 8 oz all-purpose flour
• 1 level teaspoon baking powder
• 1 level teaspoon mixed spice
• 2 level teaspoon ground ginger
• 2 eggs
• 4 fluid oz. milk

Procedure

1. Put butter, sugar, and syrup in pan.
2. Heat gently until butter melts.
3. Place dry ingredients in bowl.
4. Pour melted butter mixture into bowl, beating thoroughly.
5. Warm milk in pan to dissolve syrup.
6. Add milk to bowl, beating thoroughly.
7. Stir in beaten eggs.
8. Pour mixture into 8-inch greased square cake tin.
9. Cook at 170°C (325°F) for one hour.
10. Cool in tin for 15 minutes, then remove.
11. Leave at least 1 day before cutting.

Notes, tips, and variations

• Variant: Parkin
  • Instead of 8 oz flour, use 4 oz flour and 4 oz medium oatmeal (likely meaning coarse oat flour, not rolled oats).
  • Parkin is traditionally eaten in England around Bonfire Night.

Cookbook:Ginny's Toll House Cookies

Cookbook | Recipes | Desserts

Ginny's Toll House Cookies

Ginny's Toll House Cookies - Traditional chewy chocolate chip cookies with oatmeal added to provide a bit of extra body to the cookie.

Ingredients

For 12 medium-sized cookies:

• 1 stick butter, softened
• 1/3 cup sugar
• ½ cup brown sugar
• 1 egg
• ½ teaspoon vanilla extract
• ½ teaspoon salt
• ½ teaspoon baking soda
• 1 cup plus 2 tablespoons flour
• ¼ cup rolled oats (oatmeal)
• ½ cup chocolate chips

Procedure

1. Preheat oven to 375F.
2. Cream butter and sugars.
3. Add egg and vanilla and mix.
4. Add salt, baking soda, and flour; mix.
5. Add oatmeal; mix.
6. Add chocolate chips; mix.
7. Bake 9 to 11 minutes at 375 degrees F.

Cookbook:Glazed Sweet Potatoes

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Category:	Sweet potato recipes
Servings:	6
Time:	30 minutes
Difficulty:

Cookbook | Recipes

Ingredients

• 1/2 cup (120ml) maple-flavored syrup
• 1 tablespoon butter or margarine
• 1 can (40 oz.) [1100g] sweet potatoes, drained

Procedure

1. Bring syrup and butter just to boil in large skillet on medium heat. Reduce heat to low, simmer about 2 minutes.
2. Add sweet potatoes. Cook on low heat 10 minutes, gently turning sweet potatoes frequently to glaze.
3. Garnish with pecan halves, if desired.

Notes

• You also use yams if you so desire.

External links

• CDKitchen.com- Glazed Sweet Potatoes

(or yams)

Cookbook:Goulash

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Category:	Hungarian recipes
Difficulty:

Cookbook | Recipes

Goulash (Gulyás in Hungarian, meaning cattle stockmen) is a dish from the Hungarian cuisine. Here is one very simple Goulash stew recipe, being pretty close to the idealised version. It is important not to use hot paprika, use the red powder sold simply as "paprika" in most supermarkets instead, hot peppers (chilli) would make the soup too spicy and of the wrong consistency when used exclusively. They can be used for flavouring in various degrees instead. Sweet paprika can be obtained from Polish or central European delicatessens and specialist supermarkets. It is normally sold in 250 g sachets.

Ingredients

• 3 onions
• 1 and a half pound (750 g) beef
• 4 potatoes
• 2 bell peppers
• 1 tomato
• 2 tbsp ground sweet paprika
• 5 black peppercorn
• 1 bay leaf
• a half garlic (6 whole cloves)
• olive oil
• salt to taste

Procedure

1. Chop the onions and the vegetables. Fry half of the onions in the pot. Take some beef (leg or stringy meat) and cut it into small cubes.
2. Put a layer of meat on the bottom of a pot over the fried onions, then a layer of onions, vegetables, the whole garlic cloves, spices and salt. (Wait with the potato). Add another meat layer; continue until you have used all the ingredients, except the potato.
3. Cover the meat with water. Put on a lid, simmer on low heat. Add water only if there is not enough while cooking. It requires almost no stirring.
4. When the meat is cooked, add large pieces of potatoes, add water to cover it if needed, and cook for further 15 minutes.

Notes, tips and variations

• Its colour could be even nicer if you add more paprika in the last 10 minutes.
• Add half pound lean cubed pork meat (if you wish) after 20 minutes.
• If you're not afraid of fats add some bacon to the dish.
• A pinch of caraway (seeds or grounded) is often used (caraway not cumin)

External links

• Short essay about Hungarian goulash
• Origin: http://dezso.klebercz.hu/konyha_gulyas_recept.htm (Hungarian)

(Hungarian)

Cookbook:Goulash Soup

Cookbook | Recipes | Austrian Cuisine

The Austrian version of the Goulash soup is an easy to prepare, inexpensive, tasty and filling dish well suited for cold winter days. This thick, sweet-spicy soup of Hungarian origin is served in inns and restaurants across Austria.

The key ingredient for goulash soup is a good quantity of sweet paprika powder. It is important not to use hot paprika, the red powder sold simply as "paprika" in most supermarkets, as this would make the soup too spicy and of the wrong consistency. Sweet paprika can be obtained from Polish or central European delis and specialist supermarkets. It is normally sold in 250 g sachets. For the authentic taste, the vinegar, caraway seeds and marjoram are indispensable. Thyme and tomato puree can be left out if unavailable.

Ingredients

• 500 g lean beef
• 2 large onions
• 2 large potatoes, peeled
• 2 tbsp vegetable oil
• 3 tbsp powdered sweet paprika
• 1 tsp powdered hot paprika
• 1 tsp caraway seeds (not cumin)
• 1 tsp thyme (fresh or dried)
• 1 bay leaf
• 1 tsp marjoram (fresh or dried)
• 1/2 cup tomato puree
• 50 ml white vinegar
• 1 l beef stock or 2 stock cubes dissolved in 1 l of water.
• black pepper

Procedure

1. Cut the beef and potatoes into 1.5 cm cubes. Cut the caraway seeds into rough chunks with a kitchen knife. Chop onions into thin slices. Warm the beef stock.
2. Heat 1 tbsp of oil in a cooking pan to medium/high heat. Fry the beef cubes until medium brown and crispy, remove and drain on a kitchen towel.
3. Turn to medium heat. Add another tbsp of vegetable oil and roast the caraway seeds for 1 min. Add the onions and turn to low heat. Gently roast the onions until they turn yellowish.
4. Add the beef cubes and roast for another 2 min. Slowly add the vinegar, beef stock, potatoes and tomato puree. Add the sweet paprika and stir well to disperse clumps.
5. Season with marjoram, thyme, hot paprika, the bay leaf and a pinch of black pepper. Simmer for 30 min.

Variations

1. Garnish each dish with a tbsp of sour cream or creme fraiche and sprinkle with freshly cut chives before serving.
2. Add 100 ml of red wine after frying beef/onions.
3. For a more nutritious meal, fry 2 green peppers, 3 tomatoes, 1 carrot and 1 leek (all chopped) with the onions.

(Austrian)

Cookbook:Grand Union Bacon

Cookbook | Recipes | Breakfast

Ingredients

• bacon strips (very thin and lean)
• one egg
• 3 drops Tabasco sauce
• cracker dust
• butter

Procedure

1. Beat the egg with the Tabasco sauce.
2. Dip bacon in the egg mixture, and roll in cracker dust.
3. Put butter in a frying pan over medium heat. When pan is well heated, put in the bacon. Fry until golden brown.
4. Flip bacon over, cook other side, and serve on a napkin.

Adapted from Grand Union Cookbook, compiled by Margaret Compton (Grand Union Tea Co., 1902).

Cookbook:Hominy Grits

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Category:	Side Dish recipes
Servings:	8
Time:	30 minutes
Difficulty:

Cookbook | Recipes | Cookbook:Breakfast | Side dishes | Native American cuisine

Ingredients

• 5 cups water
• 1 cup hominy grits
• 1 tablespoon butter
• 1 tablespoon honey, brown sugar, or maple syrup (optional)

Procedure

1. Bring water to a rapid boil in a saucepan.
2. Gradually pour in the hominy grits and stir.
3. Reduce heat to low.
4. Add the butter and stir.
5. Cook for 20 minutes, or until the water is absorbed.

Grits may be sweetened with honey, brown sugar, maple syrup, or jelly. Grits can also be flavored with cheese, sunny-side up egg, or small bits of ham or sausage. Serve while hot.

Makes a little less than 2 quarts of grits.

Recipe from Effigy Mounds National Monument.

Cookbook:Grilled Cheese Sandwich

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Category:	Sandwich recipes
Servings:	1 or more
Time:	5 minutes
Difficulty:

Cookbook | Recipes | Sandwiches | US Cuisine

A grilled cheese sandwich is a simple dish consisting of two slices of bread with cheese between them, grilled, optionally with other ingredients.

Ingredients

For 1 sandwich:

• 1–3 slices of cheese, or shredded to taste

  Any smoothly melting cheese; typically cheddar, gouda, Limberger or American.

• 2 slices of bread

  Any bread that toasts well: generally white bread (including sourdough).

• butter

  margarine can be used, but is not recommended, as direct heating tends to negatively affect the taste of margarine

• other ingredients as necessary (see below).

The key variable is the ratio of cheese to bread; this depends on the thickness and density of the bread, and the amount of cheese used, and varies according to taste; generally more cheese is preferred, so that the bread doesn't overwhelm the cheese.

Preparation

With presliced bread and cheese, there is very little preparation.

Grating cheese

If using grated cheese, which some recommend for more even melting, then one needs to grate the cheese. Especially if mixing the grated cheese with chop onions or other ingredients, it is easiest to grate into a bowl, mix with other ingredients, and then spoon onto sandwiches, otherwise it can be messy.

Buttering bread

Buttering the bread makes the outside of the bread brown, rather than dry and burn, and is widely recommended.

Butter the slices of bread, then place butter-side down (the butter is on the outside of the bread), in the pan or on other cooking surface. Follow this by placing the grated cheese or sliced cheese on top, then the other slice of bread, butter-up. Do not place the butter side down on a prep surface, as it will come off and make a mess.

Alternatively, one may melt butter in a pan, and then place the bread on it; when flipping, one should add more butter, then flip the bread.

Cooking

There are many methods of grilling a sandwich; the main variants are grilling on a stove-top, most common in US, and toasting in an oven, most common in the UK and Australia. There also specialized sandwich toasters or sandwich grills.

Ovens are useful if making multiple sandwiches, rather than grilling one at a time; they also allow one to make open-faced sandwiches.

The goal is to get a nicely browned sandwich with melted cheese in the middle.

Difficulties

The main difficulties are:

• Unmelted or unevenly melted cheese
• Burnt bread
• Soggy bread

To get evenly melted cheese, and avoid burnt bread, cook at low heat (which is a general rule in roasting) – this gives the cheese time to warm up and melt, rather than scorching the bread before the cheese warms up.

If one desires soggy bread, one should melt the butter in a pan, and grill or roast in that. If one desires crisp bread, spread butter on the bread (not on the pan), and toast on a grate or cook in a ridged indoor grill, so the fat runs away.

Stove-top

Simply heat up a skillet, frying pan or griddle (it is best on most stoves to heat on medium), spread the butter on the bread, and place both pieces of bread, butter side down, in the skillet. When the butter sides of both have browned (check periodically), flip one over and place 1-3 slices (this depends on the size of the slices) of cheese on top, and place the other slice of bread on top of the cheese (again, butter side down). At this point, it is advised to compress the sandwich, for example by pressing on it with a spatula. Once the bottom side of the sandwich is browned sufficiently, flip the sandwich over. When both sides are browned, take off heat, cut, and serve.

Toaster

If you lack a stove, you can prepare a fast and easy version of this sandwich simply with a toaster. This method is good for younger or otherwise inexperienced cooks because it does not require a stove. Take two slices of bread and butter them on both sides (or spread margarine or a similar substitute). Place the double-buttered slices into the toaster and toast until the bread is browned. Remove the two hot, crispy slices of toast from the toaster and place a slice of cheese between them. The cheese melts quickly. Cut and serve immediately. If desired, place the entire sandwich back into one slot of the toaster to melt the cheese even further.

Oven

To toast in an oven, heat oven to 150° Celsius (or 300° Fahrenheit), then place pan with sandwiches in, toast for 10–15 minutes, flip, and toast another 5–10 minutes, to taste.

One can also make open-faced sandwiches; in these, the exposed cheese tends to puff and bubble. If one only heats from above (via radiant heat), one melts the cheese and leaves the bread untoasted or lightly toasted, which may be desired, but generally one should have heat from both sides.

Sandwich toaster or grill

There are a variety of specialized Sandwich toaster and general-purpose indoor grills (aka, sandwich press, panini press).

These have the advantages of:

• not needing to flip
• sealing in sandwich / no drips (in specialized toasters)
• attractive browning marks

Quotes

“Butter the bread rather than the skillet, grate the cheese, and cook over low heat for sandwiches with a lacy-crisp exterior and a tender, oozing interior.” (Cooks, 1998)

Variations

There are three main classes of variations:

• spreads, added to inside of bread
• fillings, large sandwich ingredients forming a layer
• mix-ins, mixed into (shredded) cheese

Spreads

Spread on inside of one or (better) both slices of bread before adding the fillings:

• mayonnaise
  • mayonnaise and a little mustard (mix in a cup)
  • mayonnaise and BBQ sauce.
• a garlic-flavored spread

Fillings

One can layer other ingredients; this works particularly well with slices of cheese.

• Place 1 or 2 slices of ham or seeded fresh tomato inside the sandwich.
• Use slices of cheddar cheese and some shredded pork rib meat.
• For a pizza-like variant, spread ketchup on both pieces of bread, add cheese and some slices of salami.

Mixed with cheese

It is easiest to mix ingredients into the cheese if it is shredded, rather than in slices. Common mix-ins include:

• diced raw onion, or other vegetables of the allium]genus, such as garlic, leeks, or shallots
• few sweet pickles
• crumbled bacon

One can also mix in or sprinkle spices, such as:

• pepper
• cumin
• thyme

Examples

• Kappacasein of Borough Market uses cheddar cheese, sourdough bread, and mixes in onions, leek, and garlic. Bread is sliced ~6~8 mm, and cooked in a flat sandwich press, until entire surface is crisp.
• It is common practice at the Ma-Ka-Ja-Wan Scout Reservation in Pearson, WI to substitute a garlic-flavored spread for the butter.

Accompaniments

It is often served with tomato soup.

See also

• Toasted Cheese Sandwich
• Cheese on Toast
• Jaffle
• Toast
• Monte Cristo Sandwich

External links

• Grilled Cheese Sandwich, Epicurious, September 1996, by Marion Cunningham, The Fannie Farmer Cookbook
• Recipes at Cooks.com
• Classic Grilled Cheese Sandwiches, 1998
• Oven Grilled Cheese for a Crowd, 2005

Cookbook:Grilled Peanut Butter Sandwiches

Recipes/Print version 0 to L
Category:	Sandwich recipes
Servings:	1
Time:	10 minutes
Difficulty:

Cookbook | Recipes | US Cuisine | Sandwiches

Here, "grilling" means frying, as it does for the Grilled Cheese Sandwich.

Ingredients

• 2 tablespoons peanut butter
• 2 slices white bread
• butter or margarine

Makes 1 sandwich

Procedure

1. Spread peanut butter between two slices of white bread (other kinds of bread can of course be substituted).
2. Spread outsides of bread with softened or melted butter or margarine.
3. Cook in a non-stick skillet on medium heat, turning a few times, until bread is golden brown and peanut butter is melted.
4. Serve with plenty of milk.

Tips, tricks, and variations

• Make a standard peanut butter and jelly sandwich and cook it in the same manner; these are very good.
• Make a standard peanut butter and Marshmallow Fluff sandwich and cook it in the same manner. These are very good, but can be a bit messy.

Elvis was famous for consuming these with sliced bananas and "burnt" bacon

Cookbook:Grilled Portobello Mushrooms

Cookbook | Recipes

Portobello mushrooms are large mushrooms that can be prepared as a vegetarian entrée. They can substitute for hamburger patties, or be eaten alone.

Ingredients

• One large Portobello mushroom per person
• Olive oil
• Salt (as desired)

Simple Grilling Preparation

1. Remove stems from the mushrooms, wash and dry.
2. Brush with olive oil.
3. Grill for about 10 minutes, alternating sides, until both sides are grill-marked.

When cooking on a barbecue mixing the oil with a water based liquid (e.g. balsamic vinegar) will cause the fire to flare more and give the food more flavour, baste them as they cook. Adding other flavours such as garlic and chilli works well. If you are in a hurry, just use vinaigrette dressing.

External Links

• GourmetSleuth article

Cookbook:Grotten Hans

Recipes/Print version 0 to L
Category:	Bread recipes
Time:	2 hours 30 minutes
Difficulty:

Cookbook | Recipes

Grotten Hans is a recipe that has been called a big dumpling but is basically steamed sweet bread. The recipe was traditional in the German areas of Russia.

Ingredients

• ¼ c. lard or oil
• 1 tsp. salt
• 1 c. milk
• 2 tsp. baking powder
• ½ c. sugar
• 3 eggs, beaten
• 3 c. flour

Procedure

1. Cream lard, sugar and salt. Add eggs. Mix flour and baking powder.
2. Add this flour mixture to the lard mixture alternatively with the milk. Mix well.
3. Pour into a well-greased 2-pound coffee can. A piece of wax paper on the bottom of the can works well. Cover with foil, and tie this on with a string.
4. Set this tin into a large kettle of hot water several (3) inches deep. This will steam the dumpling. Cook for 2 hours. The old way was to dip a towel in hot water, then cold water, then sprinkle with flour.
5. Pour dumpling onto towel and tie up. Drop into boiling water and cook 2 hours.

Notes, tips, and variations

Raisin Sauce:

• 2 c. raisins
• 2 c. water
• 1 tsp. lemon juice
• 1 scant tsp. cinnamon
• ½ c. sugar

Mix raisins, water, lemon juice, cinnamon and sugar. Simmer for 1 hour. Thicken with cornstarch. Serve over Grotten Hans. Cherry sauce is nice also.

Serve with ham.

Cookbook:Guacamole

Cookbook | Recipes | Mexican | Tex-Mex cuisine | Appetizers | Sauce

Guacamole is a Mexican dish made from crushed avocado

Guacamole is a spicy Mexican paste made from crushed avocado and various seasonings, usually including onions, peppers, garlic and tomatoes. Guacamole is used as a condiment, an ingredient, and as an appetizer when served with tortilla chips.

Recipe I

Ingredients

• 4 avocados
• 2 tablespoons pico de gallo
• Juice of 1/2 lime
• 2 chopped Jalapeño OR 2 tablespoons crushed red pepper OR 1 tablespoon cayenne pepper
• 1 teaspoon salt
• 4 teaspoon olive oil
• 1 1/2 teaspoon chopped garlic
• 1/2 teaspoon ground black pepper
• 1 minced jalapeño OR 2 minced serrano chiles OR 2 tablespoon minced any chile pepper like (adjust for spiciness)

Procedure

Pit the avocados. Score avocado without cutting through the skin. Scoop out one avocado with a large spoon and place in mixing bowl. Add the lime juice and stir to evenly coat the avocados. Stir in the Pico de Gallo, garlic, oil, jalapeño, salt, red pepper, and black pepper, mashing and tossing the avocado pieces until thoroughly mixed. Then scoop out the other avocados and gently mix and toss in the larger pieces. The guacamole is the right consistency when more large pieces than mashed parts remain. Garnish with a sprig of cilantro.

Recipe II

The ingredients and quantities of this recipe are tuned to the tastes of one contributor; you should experiment with it. (Especially note that it has got rather a lot of lime, and you might want to add peppers, chilis or tabasco.)

Ingredients

• 2 very ripe avocados
• 1 clove garlic, chopped
• juice of 1 1/2 limes
• 1 small Red onion, diced very small
• 1 small tomato, diced very small
• 2 tbsp chopped cilantro (coriander leaves)
• salt to taste

Procedure

Put everything except the avocados into a medium-sized mixing bowl. Halve the avocados and scoop the flesh into the bowl. Using a large fork (or a blender), mash the avocados and combine with all the other ingredients. Taste the mixture and add anything you think necessary (be aware that the flavors, especially the lime, will soften a little by the time it is served). Cover and refrigerate for at least an hour to allow the flavors to blend. When it is removed from the refrigerator, there may be some brown on the top, to avoid brown, add guacamole pit to preserve. - scrape it off.

Recipe III

This alternative recipe is somewhat simpler, but gives an extremely tasty Guacamole which is great with tortilla chips or vegetables, or can be used in enchiladas, etc. It also avoids messing about with messy tomatoes, or coriander, which some people do not like the taste of. I have tried many guacamole recipes over the years, this is both the simplest, and in my opinion, the tastiest I know.

Ingredients

• 3 whole avocados, ripe but not over-ripe
• 1 lime
• 3 cloves garlic
• 2 or 3 whole red chilli peppers
• salt

Procedure

Prepare avocados by halving and removing the stone (the simplest way to do this is to hold the avocado in the palm of your hand and strike the stone squarely and firmly with a chef's knife - the knife will then pull the stone out easily. If it doesn't come out easily, the avocado isn't ripe enough). Keep one half avocado back, skin and blend the rest using a hand-held food processor, add the juice of the lime, finely chop chillies and garlic, add and blend a bit longer. Add generous salt to taste. Finally roughly chop avocado half kept back and add to paste to give chunky texture. Resulting dip will keep for several days in a fridge, shouldn't brown too much if covered (the lime juice will act as an antioxidant as well as giving a nice flavour), but in general will be found to disappear very rapidly by enthusiastic consumers!

Recipe IV (quick)

This recipe is great if you have the ripe avocados because you can make it in about five minutes.

Ingredients

• 3-4 ripe avocados
• juice of 1/2 lime
• mild store-bought salsa

Procedure

1. Peel, seed, and mash the avocados.
2. Add the juice of 1/2 lime.
3. Stir in store bought (but fresh) mild or medium salsa to taste.
4. Serve immediately.

Variant

1. For fancier version, make your own Pico de Gallo and use instead of store-bought salsa

Recipe V (simple)

This is a rather simple recipe, needing only avocado, lime, dried chili and salt.

Ingredients

• 1 ripe avocado
• 1/2 a lime
• red pepper flakes - to taste
• salt - to taste

Note: fresh hot peppers also work well, instead of the red pepper flakes, if available - if used, slice them finely.

Procedure

Peel the avocado and pit it, then slice the avocado into small chunks, around a centimeter or half-inch per side. Juice half the lime. Add the lime, some salt, and a moderate amount of red pepper to the avocado chunks. Err on the side of adding too little spice; it's easy to add more, but too much makes the guacamole really scorch. Mash the ingredients together.

Recipe VI (simplest)

This recipe is the simplest of the group. It is very simple and more attuned to use as an additive. This recipe is a more traditional Mexican guacamole and does not include many of the features commonly associated with the dish be Americans used to the Tex-Mex Version.

Ingredients

• 2 ripe avocados
• juice of 1/2 lime
• 2 tablespoons (app.) chopped cilantro
• salt to taste

Procedure

Pit avocado by, carefully, lodging base end of chef's knife in pit, twisting to remove, and then pinching the pit off of the knife. Remove flesh with large spoon, being careful to maintain the integrity of the flesh. Dice in large chunks and transfer to mixing bowl. Mash to desired consistency. Add lime, stire to combine. Add other ingredients, stir to combine.

Recipe VII

Similar to the first and second recipes, this variant acts very well on its own as a side dish or appetizer, also very good in fajitas. This recipe can easily be multiplied beyond the two avocado serving.

Ingredients

• 2 ripe avocado
• 2-3 tablespoons chopped cilantro
• 1/4 cup (app.) of cherry, grape, or pear tomatoes halved or quartered, with 1/8 cup (app.) seeded
• juice of 1 lime, thoroughly juiced
• 4 tablespoons (app.) chopped cilantro
• 1/2 red onion, diced
• 2 jalapeño peppers, 1 seeded and 1 not, diced finely
• Kosher salt and extra virgin olive oil to taste

Procedure

Pit avocado by, carefully, lodging base end of chef's knife in pit, twisting to remove, and then pinching the pit off of the knife. Remove flesh with large spoon, being careful to maintain the integrity of the flesh. Dice in large chunks and transfer to mixing bowl. Mash to desired consistency. Add lime, stir to combine. Add other ingredients, stir to combine.

Recommended Uses

Works well on beans, in tacos and other Mexican food, or even as a topping for bread. It also can add flavor and moisture to overly dry food. However, perhaps the best use is as a dip for tortilla chips.

Variant

Avocado salad can be made by not mashing the avocado chunks. Optionally, add a grated carrot. This makes a good side dish or small meal.

---

Note: True guacamole is only mashed avocado with cilantro, and onion, optionally (yet desirable) hot peppers can be mashed along with the avocado. Oil is never used, olives aren't Mexican, so olive oil should be avoided. It should also be noted that guacamole is a dip sauce originally made so it will be consumed almost instantly, meaning there is no intention to store it at all, so you can omit the use of any kind of oils for these recipes, or even lime juice. Both oil and lime juice are added so guacamole lasts a bit longer than normal.

---

Tip: An old Mexican trick to avoid or reduce the brown oxidized layer on the top is to put the whole avocado pit back into the guacamole once it's prepared. Never cut the pit in pieces; that will make the guacamole bitter. This trick doesn't really work though. The only way to prevent the oxidation is to eliminate the exposure to air. Covering the surface with plastic wrap so no air is in contact with the sauce works well. Be sure to include some lime in your recipe, this will prevent such oxidation.

---

Tip 2:

One of the most vexing problems with guacamole is that it spoils so rapidly. Traditional strategies, such as the use of a well-placed avocado pit or the use of prodigious amounts the lime and/or lemon juice, are used to prevent premature browning of guacamole. A young chef from El Paso, Texas, has developed a much more effective approach to keep guacamole fresh for up to three times longer than traditional methods. Through trial and error, Alfred M. Gladstein found that the use of a various vegetable oils blended in to the concoction would keep it fresh longer and significantly increase the amount of time before the guacamole browns and spoils. In his studies Gladstein found that mixing olive oil in guacamole worked best when serving the dish independently or with warm foods, while vegetable oil (corn or canola) worked best when the guacamole is served with cold foods and salads. When these techniques are employed, Gladstein, who is also known as Chef Jamir, found that the refrigerated guacamole would stay fresh and green for three days or more. He also notes that when serving the guacamole at room temperature, the oil-treated dish will last up to six to eight hours before starting to brown.

Cookbook:Guacamole Dip

Cookbook | Recipes

Guacamole Dip is a spicy Mexican dip made from blended avocado and cream, and seasonings like onions, peppers, garlic and cilantro (coriander). It is the perfect companion for corn chips, totopos or potato chips.

Ingredients

The ingredients and quantities of this recipe are approximate, and they depend on the desired consistency and "picor"

• 1 ripe avocado
• 1 cup of cream or sour cream or yoghurt
• 1 clove garlic
• 1/4 regular onion, cut in large pieces
• 4 cilantro stems with leaves
• 1 serrano pepper (optional)
• Milk to thin the dip, as needed
• Salt to taste

Procedure

Put the garlic, onion pieces, cilantro and serrano pepper into a blender. Pulse for a few seconds, don't over do it. Halve the avocado and scoop the flesh into the bowl. Add the cream and pulse the blender for a few seconds. Taste the mixture and add salt or more seasonings as desired. Pulse the blender a little bit more. If the mixture is too thick, add a tablespoon of milk and pulse the blender. It can be served immediately or stored by covering the mixture with plastic wrap.

Cookbook:Gyoza

Recipes/Print version 0 to L
Category:	Appetizer recipes
Servings:	10 or more
Time:	prep: 1 hour cooking: 15-30 minutes
Difficulty:

Cookbook | Recipes | East Asian Cuisines | Japanese Cuisine | Chinese Cuisine

Properly known as "Jiaozi", is a popular Chinese restaurant fare, the potsticker (鍋貼), although derived from a Chinese recipe, is more closely associated with the Japanese Gyôza or Pan-Fried Dumpling. Its contrast between filling and crispy exterior is a very pleasing sensation and, like many dishes, it can be melded to incorporate almost any flavour.

Ingredients

• 1 package of at least 50 wonton wrappers (See Note below)
• 1/4 to 1 lb. (1/10 to 1/2 kg) ground pork (1/2 pound of pork per ~50 dumplings)

Optionally:

The following amounts are approximate ranges for each 1/2 pound of pork. The first amount listed is the recommended amount and the second amount given is the recommended maximum or minimum. Of course any of the below may be omitted.:

• prepared mustard (1 to 1/2 tablespoon) {15 mL to 2 mL}
• soy sauce) (1 or 2 teaspoons) {15 mL to 30 mL}
• green onions/spring onion, bell pepper or other chili (1 or 2 tablespoon {15 mL to 30 mL} each, diced)
• Anything you like, as you like it. Pork plays well with others. Just keep in mind that a filling that is too wet may expand too much during cooking and cause the dumpling to split open, while a filling that is too dry will become drier during cooking. Any filling should easily maintain its shape if moulded into small balls.

Procedure

The best way to combine any additives with the pork for the filling is to simply throw everything in a bowl and mix with your (clean!) hands. When your filling is ready get out your skins (wonton wrappers), cover them with a damp tea-towel or paper towel to prevent them from drying out and begin filling. Each dumpling should hold about 1/2 - 1 tsp. of filling. Packaged skins should have sealing instructions. One sealing method is to wet two edges of a square (or one half of a circle) with water and fold over so that the dry edges meet the wet, pressing around the filling to ensure that all of the air has been removed from the dumpling then crimping the edges to ensure a tight seal. When your dumplings are all filled they can be frozen on a sheet pan then placed in plastic bags and kept frozen for up to six months.

Cooking

1. Heat a heavy pan (NOT A NON-STICK SURFACE!) over medium to medium high heat.
2. Brush lightly with vegetable oil.
3. Add 8 to 10 dumplings, making sure not to crowd the pan.
4. Let these dumplings cook without touching them for at least two minutes. They will sizzle and pop but do not touch them until they have stuck to the pan (usually about two minutes).
5. When they have browned on the bottom (watch the edges near where the dumpling touches the pan) check for sticking.
6. When the dumplings have stuck pour on 1/3 cup of stock, broth or water (about a 1/8 to 1/4 of an inch deep in the pan) and clamp on a tight lid.
7. Cook until all the liquid has been converted to steam (once again, usually about two minutes. This is one of the more difficult parts of this process. You may have to adjust the amount of liquid used based on the liquid and your pan)
8. Carefully remove the dumplings from the pan. Serve while hot.

Dipping Sauces

• soy sauce and honey (mix to taste)
• black bean paste
• peanut sauce
• plum sauce
• soy sauce with some rice wine vinegar
• Anything you can imagine. Look Beyond The Recipe!

Note

On Gyôza Skins: The primary difference between packaged gyôza skins and packaged wonton skins is shape (round for gyôza skins, square for wonton skins) this is a matter of preference, if both are available try both and decide which you prefer. You can also make these skins yourself but it is a time-consuming process and the dough has to be rolled quite thin (it is almost translucent) and in the end unless you're the Iron Chef of gyôza cookery it won't make much difference.

That said, here's a recipe for wonton skins

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

Cookbook:Hard Tack

Recipes/Print version 0 to L
Category:	Flatbread recipes
Time:	1-2 hours
Difficulty:

Cookbook | Recipes | Flatbread | Vegan Cuisine

Hard tack is a cracker/biscuit flat-bread used during long sea voyages and military campaigns before the introduction of canning as a primary food-source. Mostly inedible for dry and hard preservation, it was usually dunked in water, brine, coffee, or other liquids, or cooked into a skillet meal. This cracker was little more than flour and water which had been baked hard and would keep for months as long as it was kept dry. Also known as a sea biscuit, sea bread, or ship's biscuits.

Ingredients

• 2 cups of flour
• ¾ cup water
• ¾ teaspoon of salt (optional)

Optional/not traditional adjustment: This will make the crackers more palatable but mean that unlike traditional hard bread they will eventually spoil, even if properly stored.

• 1 tablespoon of shortening

Procedure

1. Mix all the ingredients into a dough and press onto a cookie sheet to a thickness of ½ inch.
2. Bake in a preheated oven at 400°F (205°C) for half an hour. Don't cut now
3. Remove from oven, cut dough into 3-inch squares, and punch four rows of holes, four holes per row into the dough (a fork works nicely).
4. Flip the crackers and return to the oven for another half hour.

Notes, tips, and variations

• Some recipes also recommend a second baking at 250°F (120°C) to thoroughly dry out the bread.
• Scale ingredient quantities equally if more dough is required.

Cookbook:Herb Bubble Bread

Recipes/Print version 0 to L
Category:	Bread recipes
Servings:	12-16 rolls/buns, six to eight mini loaves, or one regular sized loaf.
Time:	prep: 8 to 10 minutes. cooking: 15 minutes+ depending size of the portion.
Difficulty:

Cookbook | Recipes

Herb Bubble Bread is nice type of bread which is a good accompaniment to any meal. This is for a bread maker dough setting.

Note: All ingredients should be at room temperature (70-80°F/21-27°C).

Ingredients

Dough

• Water, 4 ounces
• Milk, 4 ounces
• Salt, 1 teaspoon
• Large egg, beaten,
• Butter or margarine, 2 tablespoons
• Sugar, 1 tablespoon
• Bread flour, 2 1/2 cups
• Active dry yeast, 2 1/4 teaspoons

Herb Mixture

• Butter or margarine, 1/4 cup
• Paprika, 1 teaspoon
• Parmesan cheese, grated, 1/4 cup
• Garlic powder, 1/2 teaspoon
• Dry onion, minced, 1/2 teaspoon
• Ground savory, 1/8 teaspoon

Procedure

1. Measure all ingredients for the dough into the bread pan. Set your bread maker to the dough setting.
2. Take out after the dough is finished in the bread maker.
3. In a small bowl combine the herb mixture in the order listed.
4. Preheat oven to 350°F/180°C.
5. Divide the dough into 12 to 16 equal parts and roll into balls.
6. Dip each ball into the herb mixture and arrange in greased loaf pan.
7. Cover with a cloth and let it rise in a draft free place until doubled about 30 minutes.
8. Bake 25 to 30 minutes or until brown.

Notes

• Cooking times may vary between various models of ovens.
• Also this dough can be made into 12 to 16 rolls/buns, six to eight mini loaves, or one regular sized loaf of bread.
• Now to cut the cooking time in half, preheat oven to 400°C. Then bake for 15 minutes and your rolls/buns or mini loaves will come out golden brown. You might want to cook it slightly longer for a regular size loaf of this bread.
• Another small note is that you can use all purpose flour if you don't happen to have bread flour.

Cookbook:Hermits

Recipes/Print version 0 to L
Category:	Dessert recipes
Servings:	6
Time:	30 minutes
Difficulty:

Cookbook | Recipes | Desserts

Hermits are chewy molasses spice cookies. This version is on the strong side of the spectrum so those who prefer less hot-tasting food should hold back on the cloves and ginger.

Ingredients

• 2 cups flour (AP)
• ⅔ cup seedless raisins (a handful more if you like them)
• ⅔ cup dark brown sugar, packed
• 2½ teaspoon ground ginger
• 2 teaspoon ground cinnamon
• 1 teaspoon ground cloves
• 1 teaspoon baking powder
• ½ teaspoon salt
• ½ cup molasses
• 6 tablespoons butter, melted
• 2 teaspoon vanilla extract
• 1 egg

Procedure

1. Preheat oven to 375°F/190°C.
2. Line a sheet pan with parchment paper (a buttered sheet pan works as well but makes cooling and cutting more difficult and more damaging to the sheet pan).
3. In a large bowl, stir together flour, raisins, brown sugar, ginger, cinnamon, cloves, baking powder, and salt until well combined; watch the brown sugar to ensure that it doesn't clump, it will want to do so and brown sugar clumps coated in flour look a lot like raisins coated in flour.
4. Stir in molasses, butter, vanilla, and egg until fully integrated. Spread the dough in two strips (approximately 6" by 3") separated by at least 1½" on the sheet pan.
5. Bake for 12 – 15 minutes or until a toothpick inserted into the center of the strips comes out dry.
6. Allow to cool slightly then remove the hermits (on their parchment) to cooling racks to cool completely; be sure the bottoms have cooled (just reach under and feel -- if its more than a little warmer than room temperature its not there yet).
7. Move the hermits (still on their parchment) to a counter for portioning and removal from parchment. Cut hermits into 1½ inch wide strips (a pizza cutter should work well) then carefully scrape them away from the parchment with a good thin spatula.
8. Enjoy with a glass of milk or a nice cup of tea.

Although nice warm these hermits will be even better after a night in an air-tight tin. They should last about a week in that tin though at my house they've never lasted more than a day.

(Chewy molasses-spice cookies)

Cookbook:Herring soup

Cookbook | Recipes

Ingredients

• 8 gallons water
• 5 pounds barley meal
• 4 herrings
• Salt, pepper, vinegar, and herbs, to taste

Procedure

1. Take 8 gallons of water, and mix it with 5 pounds of barley-meal.
2. Boil it to the consistence of a thick jelly.
3. Season it with salt, pepper, vinegar, sweet herbs, and, to give it a gratifying flavor, add the meat of 4 red herrings pounded.

This page incorporates text from the public domain 1881 Household Cyclopedia.

Cookbook:Holland Tea Cakes

Recipes/Print version 0 to L
Category:	Dessert recipes
Servings:	20 cookies
Time:	30 minutes
Difficulty:

Cookbook | Recipes | Holiday Recipes | Dessert

Holland tea cakes are simple flat cookies. They are easy and quick to make. They are traditionally Christmas cookies but are good for any time. They last for a long time so if you make too many they can be saved.

Ingredients

• 1 cup (240g) sugar
• 1 stick butter (preferably melted)
• 2 eggs (separated)
• 2 cups (280g) flour
• 1-2 teaspoons cinnamon (more or less to taste)
• Colored sugar or nuts for topping

Procedure

1. Preheat oven to 350°F (180°C).
2. Mix the butter and sugar until completely mixed. Add egg yolk and mix some more. Add flour and cinnamon and mix thoroughly preferably by hand (though this all can be done in a mixer if you insist).
3. Pour batter into a cookie pan, spread over the whole pan use the palm of your hand to smooth the batter (this is the hardest part), and brush on leftover egg white. Add whatever toppings you want spread evenly across the batter (see below).
4. Put cookie sheet in oven until cookies are golden brown (about 20 minutes). Remove, and let cool. Before they get too cool, cut them into small squares about 1 in by 1 in (2.5cm x 2.5cm).

Notes, tips, and variations

Egg substitutes can be used in place of the egg yolk, but you still need egg white for the topping.

Cookbook:Pizza Vanegas

Cookbook | Recipes | Cuisine of Italy | Pizza

Recipes/Print version 0 to L
Category:	Pizza recipes
Servings:	4-6 (2 medium pizzas: 8 slices each)
Time:	90 minutes
Difficulty:

Ingredients

Pizza dough

• 1 cup of warm water
• 3 tbsp of yeast
• 1 tbsp of sugar
• 1 lb of all purpose flour
• ¼ cup of olive oil

Toppings

• pepperoni
• 8 oz. of mozzarella cheese
• ½ 15oz. can of Hunt's Family Favorites Pizza sauce
• 1 small onion finely diced
• 1 small red pepper finely diced
• 3 ½ oz. of sliced mushrooms
• oregano, salt, and black pepper

Procedure

1. Dissolve yeast and sugar in one cup or warm water.
2. Mix 3 cups of flour, olive oil, one tsp of salt and water & yeast mix.
3. Knead for 15 minutes, adding more flour until dough gets "non-sticky".
4. Cover dough with little oil (1 tsp) and place it into a large bowl. Let rest 45 minutes until the dough is twice its original size, covering bowl with plastic wrap.
5. Meanwhile, preheat oven at 350°F / 175°C (at least 30 minutes).
6. Hit / knead dough in order to eliminate air bubbles.
7. Cut dough into two pieces (you can freeze dough to bake later - up to a month).
8. Roll out dough to form a rounded pizza crust.
9. Add pizza sauce (½ can per pizza), and sprinkle onion, red pepper, salt, oregano and black pepper.
10. Bake 10 minutes.
11. Take out of the oven, add mozzarella cheese, pepperoni, and mushrooms.
12. Take back to the oven and bake until cheese melts.
13. Cut into eight slices, and enjoy!!!

Variations, Tips

1. Water must be warm in order to activate yeast, but not boiling. Boiling water will spoil yeast.
2. You can replace ¼ of water cup with milk, white or red wine.
3. You can also replace sugar with 1 tbsp of honey.
4. If you like a stronger cheese flavor, you can add on top of ingredients, little chunks of blue cheese.
5. Never wash the mushrooms with water, in order to make pizza. Mushrooms are like sponges, and will lose unwanted water to your pizza. You can clean it with dry paper towels.
6. You can try different toppings to basic pizza dough, and even add cheese borders. To do so, you should roll out pizza into a larger size, adding cheese one inch from the border, and little pizza sauce. Roll dough over the cheese and press firmly to close.

Cookbook:Hominy recipe

Cookbook | Recipes | Side Dishes

Hominy - Although prepared hominy may be purchased, some people prefer to prepare it themselves. Hominy serves as a foundation from which many satisfactory dishes can be made, as it is high in food value and reasonable in cost. This cereal can be used in so many ways that it is advisable to prepare enough at one time to meet the demands of several meals. The following recipe for making hominy should provide 3 quarts of this cereal; however, as is true of other recipes--a point that should be remembered throughout the various lessons--the quantities given may be increased or decreased to meet with the requirements of the household. Please read the warning below before making hominy.

Ingredients

• 2 qt. water
• 1 Tb. lye
• 1 qt. shelled corn
• 3 tsp. salt

Procedure

Put the water into a large kettle or saucepan, and into the water put the lye. Allow the water to come to the boiling point, and then add the corn and let it boil until the skins will slip off the grains when they are pressed between the thumb and the finger. Take from the stove, stir sufficiently to loosen the skins, and then remove them by washing the grains of corn in a coarse colander. Cover the grains with cold water and return to the fire. When the water boils, pour it off. Repeat this process at least three times, so as to make sure that there is no trace of the lye, and then allow the grains to cook in more water until they burst. Season them with the salt, and while the hominy thus prepared is still hot put it into a jar or a crock and cover it tight until it is to be used. The water in which the hominy is cooked should remain on it.

Notes, tips, and variations

Use hominy in other recipes such as Hominy Grits

Adapted from Recipes/Print version 0 to L at Project Gutenberg

Warnings

Lye is caustic and must be handled with care! Lye may cause serious burns'. Before using lye, please read the article on Sodium Hydroxide. If you decide to use lye, add it gradually to the bulk of the water while stirring to dissipate the heat of solution. See also Hominy without Lye.

Cookbook:Hominy Grits

Recipes/Print version 0 to L
Category:	Side Dish recipes
Servings:	8
Time:	30 minutes
Difficulty:

Cookbook | Recipes | Cookbook:Breakfast | Side dishes | Native American cuisine

Ingredients

• 5 cups water
• 1 cup hominy grits
• 1 tablespoon butter
• 1 tablespoon honey, brown sugar, or maple syrup (optional)

Procedure

1. Bring water to a rapid boil in a saucepan.
2. Gradually pour in the hominy grits and stir.
3. Reduce heat to low.
4. Add the butter and stir.
5. Cook for 20 minutes, or until the water is absorbed.

Grits may be sweetened with honey, brown sugar, maple syrup, or jelly. Grits can also be flavored with cheese, sunny-side up egg, or small bits of ham or sausage. Serve while hot.

Makes a little less than 2 quarts of grits.

Recipe from Effigy Mounds National Monument.

Cookbook:Honey Mustard Salmon

Cookbook | Recipes | Seafood

This is a simple recipe that takes no more than 40 minutes from fridge to table.

Ingredients

• 1 salmon fillet (whatever size you like)
• 3 parts honey
• 2 parts coarse grained mustard

Procedure

1. Preheat oven to 350°F/180°C.
2. Wash and pat dry the salmon fillet.
3. Remove the pin bones (if there are any).
4. Cut salmon into portions (if desired).
5. Mix honey and mustard, adjust mixture to taste.
6. Spread mixture over salmon (and under) generously.
7. Cook in oven on top rack for approx. 15 to 18 minutes (depending on how you like your salmon cooked).
8. Finish under broiler for 2 to 3 minutes, but remove before glaze starts to char.

Cookbook:Honey Taffy

Recipes/Print version 0 to L
Category:	Confection recipes
Servings:	~50 pieces
Time:	1+ hours
Difficulty:

Cookbook | Recipes | Confections

Honey Taffy – This recipe entails a good workout with the reward of unmistakably honey-flavored candies. This recipe can be completed by a single chef, but is much more fun with the help of friends and family.

Ingredients

• 2 cups sugar
• 1/2 tsp salt
• 2 tablespoons cornstarch
• 1 cup liquid honey, any variety
• 3/4 cup water
• 2 tablespoons butter

Procedure

1. In a 3 or 4 quart heavy-bottomed saucepan combine the sugar, salt and cornstarch until uniform.
2. Using a wooden or metal spoon, stir in the honey and the water. Place the saucepan over medium-high heat and continually stir until all the sugar dissolves.
3. Continue to stir the mixture until the mixture begins to boil. Once boiling begins, let the solution cook undisturbed until it reaches 270°F/132°C also known as the soft crack stage. Add the butter.
4. Remove the hot mixture from heat and pour onto a greased, lipped cookie sheet, a greased marble slab, or a silicone mat, such as a Silpat.
5. When taffy is cool enough to handle with greased cleaned hands, gather the taffy and continually stretch, fold and recombine it until it lightens in color and gains a satiny gloss. This step is best accomplished with a friend. This step requires 10 to 15 minutes of constant pulling.
6. Once taffy has been properly pulled, roll into 1/2 inch (ropes and cut into 1 inch long pieces with a knife or greased scissors. Once all the taffy is cut, wrap in small squares of waxed paper and twist the ends.

Notes, tips, and variations

• Be extremely careful around the boiling solution, as it gets extremely hot and sticks like tar.
• Use a wooden or metal spoon for this recipe, as most plastic spoons will melt or deform. A wooden spoon is best because a metal spoon will get very hot in the sugar syrup.
• You can add extra flavoring or coloring to the taffy if you mix it in at the same time as the butter.
• If you don’t like honey, or don’t want to use a lot of it, you can substitute corn syrup for equal parts of the missing honey.
• If you want some extra reward for extra effort, try making two batches with different colors and/or flavors at once, and twisting or braiding the taffy ropes before cutting to make interesting combinations.
• If you don't have cornstarch, you can use 1 tsp. of vinegar instead to help prevent recrystallization.

Cookbook:Hot and Sour Soup

Recipes/Print version 0 to L
Category:	Soup recipes
Servings:	4 persons
Time:	15-20 minutes
Difficulty:

Cookbook | Recipes | Soup

Hot and Sour Soup is a popular soup served at Chinese restaurants in the United States. This version tastes exactly like that served at various Chinese restaurants in California.

Ingredients

For the soup:

• 6 cups of chicken stock or broth (or 4 cups water and 4 chicken bouillon cubes)
• 4 1/2 tablespoons soy sauce
• 1/3 cup cooked shredded chicken or pork
• 3/4 cup mushrooms, diced
• 3/4 tablespoon garlic chili sauce
• 1/3 teaspoon fresh ground black pepper
• 1/3 cup white vinegar
• 1/2 cup canned bamboo shoots, julienned
• 4 1/2 oz block of tofu, cut into 1/4 inch dice
• 3 tablespoons cornstarch and 2 tablespoons cold water
• 1 1/2 egg, beaten
• 3 green onion stalks, diced (including tops)
• 3/4 teaspoon toasted sesame oil

Procedure

1. Bring chicken broth to a simmer in a 2-quart saucepan.
2. Add soy sauce, shredded meat, mushrooms and garlic chili sauce.
3. Simmer for five minutes.
4. Add black pepper, white vinegar, bamboo shoots, tofu.
5. Simmer for five minutes.
6. Combine two tablespoons of cornstarch with two tablespoons of cold water in a cup. Stir until mixture is smooth. Add cornstarch mixture to soup and stir well.
7. Simmer for five minutes until soup is thickened.
8. Beat egg in a cup until yolk and white are combined. Pour beaten egg slowly, in a fine stream into soup. Stir soup several times.
9. Wait 30 seconds.
10. Add green onions and sesame oil to soup. Stir well. Remove from heat.
11. Serve hot.

Makes 4 servings.

Notes, tips, and variations

• Adjust vinegar, ground black pepper, garlic chili sauce and soy sauce to taste. American vinegar is much more acidic than its Chinese counterpart, so start with very little and add slowly.
• Add or remove mushrooms, bamboo shoots, or tofu as needed. These three ingredients don't add much to the taste, mostly they add to the texture of the soup.

Cookbook:Hot and Spicy Dip

Cookbook | Recipes | American recipes

Hot and Spicy Dip

Ingredients

• 2 eggs, OR
• 4 egg yolks, soft-boiled, OR
• 3 oz. egg substitute with lecithin
• 1 Tbs. lemon juice
• 1/2 tsp. salt
• 2 cups olive oil
• 1/4 cup tomato ketchup
• 2 Tbs. sweet pickle relish or chutney
• 1 Tbs. prepared horseradish
• 1 tsp. Worcestershire sauce
• 1 tsp. hot sauce, store bought
• 2 Tbs. chopped scallions
• 1/2 tsp. cayenne pepper

Procedure

1. Combine the eggs, lemon juice and salt in a blender. Mix briefly.
2. While motor is running, add oil in a slow, steady stream until the mixture has emulsified into a mayonnaise.
3. Transfer to a bowl and add the remaining ingredients.
4. Season with salt and pepper to taste.

(Vegetarian)

Cookbook:Hot milk cake

Cookbook | Recipes | Dessert

Hot milk cake is a traditional two-layer cake, possibly from the Mid-Atlantic States. It can be frosted with mocha icing.

Hot milk cake can be fabulous, but the recipe is not for the timid. Expect a couple attempts that fail to rise before getting it right. Beating the eggs very well is important.

Ingredients

• 1 c (240 ml) whole milk
• ½ cup (120 ml) butter
• 1 t (5 ml) vanilla extract
• 2 cups (480 ml) cake flour or, 4 T (60 ml) cornstarch and enough all-purpose flour to equal 2 cups
• 2 tsp (10 ml) baking powder
• Pinch of salt
• 4 large eggs
• 2 cups (480 ml) sugar

Procedure

1. An hour before baking, take eggs and butter out of the refrigerator to reach room temperature.
2. Heat together milk and butter until butter melts. Cool to just warm.
3. Add vanilla.
4. If you sift the flour, do so after measuring. Mix dry ingredients.
5. In a large bowl beat the eggs until lemon-colored — this could take 5-10 minutes.
6. Add sugar slowly, beating well.
7. Add the dry ingredients.
8. Add milk mixture very slowly, folding it in by hand toward the end.
9. Divide the batter into 2 greased and floured 9 inch (230 mm) round cake pans.
10. Bake about 30 minutes at 350 °F (175 °C).
11. Cool on racks for 10 minutes (you may need to run a knife around the edge first) then turn out to cool.
12. Frost with mocha icing, other icing, or with strawberries.

Cookbook:Hot Sauce

Cookbook | Recipes

This is somewhat an interpretive recipe, so you have to get a little creative. But creativity is what spawned it, and no two people come up with exactly the same sauce. Regardless, what results will be very hot, and very delicious provided you like hot sauce. If you don't, make Swiss pudding instead.

Usually I get 6 to 10 fluid ounces (about 1 cup, or 180 to 300 mL) per batch.

Ingredients

• 1 to 5 cloves of garlic, depending on size and taste
• vinegar (any kind will do... apple, balsamic, red wine)
• lime juice (fresh, frozen, cocktail... you decide.)
• a squirt or three of honey
• 10 or so habanero peppers, de-stemmed
• salt

Procedure

1. Mix all ingredients except peppers and honey in blender until you think you've got enough liquid. It doesn't matter how much of anything you use—just throw it all in. As a general rule though, your total liquid volume should be about the size of 3 or 4 peppers. It is important though, that you make sure it covers up to the middle of the blades your blender.
2. Pulse until smooth.
3. Add habaneros and pulse more, until they're fairly chopped up, still chunky.
4. Add a squirt or three of honey, and blend for about 30 seconds.

Your resulting sauce should be fairly thick, but contain only very small particles of peppers and garlic. If there are chunks bigger than grains of salt, keep blending until they are tiny.

Depending on how much you threw in, and how strong your taste buds are, this should make 50-200 servings.

See also

• Salsa

Cookbook:Huevos divorciados

This Cookbook page needs work. Please improve it. See the talk page for discussion regarding improvements. The following reason was given: This recipe has no procedure

Recipes/Print version 0 to L
Category:	Egg recipes
Servings:	4
Time:	prep: 15 minutes cooking: 45 minutes
Difficulty:

Cookbook | Recipes | Cuisine of Mexico | Breakfast

Huevos Divorciados, or "Divorced Eggs," is a Mexican breakfast featuring two fried eggs separated by a column of chilaquiles. Typically, one egg is covered in salsa roja, while the other is covered in salsa verde, giving them distinctly different and complementary flavors.

Ingredients

• 8 ounces plum tomatoes
• 8 ounces fresh tomatillos, rinsed, husks discarded
• 2 fresh jalapeños
• 1 (1-inch) wedge of a large white onion
• 2 cloves garlic
• 2 tsp salt
• 3 Tbsp chopped fresh cilantro
• 1/4 to 1/2 cup water
• 4 to 8 Tbsp corn or vegetable oil
• 8 large eggs
• Ground black pepper
• 8 (6- to 7-inch) corn tortillas

(divorced eggs)

Cookbook:Huevos Rancheros

Cookbook | Recipes | Mexican cuisine | Breakfast

Huevos Rancheros (Spanish for "eggs ranch-style") is a traditional Mexican country breakfast. From its home in Mexico, the dish has spread throughout the Americas.

Huevos Rancheros

Ingredients

• 3 tablespoons (45ml) vegetable oil
• 1 medium onion, chopped
• 1 clove garlic, finely chopped (optional)
• chopped chili peppers, to taste
• 1 pinch chili powder
• 4 plum tomatoes, peeled, seeded and chopped
• 2 corn tortillas
• 2 eggs
• 1/2 teaspoon sugar
• salt and pepper, to taste
• 1 tablespoon cilantro or parsley, finely chopped (optional)

Procedure

1. To prepare the ranchero sauce, in a skillet, heat 1 tablespoon oil over medium-high heat. Add the onion and optional garlic, and sauté until softened but not brown, 4 or 5 minutes.
2. Add the tomatoes, peppers, chili powder, salt and a few grinds of black pepper and reduce to a simmer. Simmer for about 10 minutes, until the sauce begins to thicken up.
3. Add the cilantro or parsley, turn off the heat and cover the pan to keep the sauce warm.
4. In another skillet, lightly fry the tortillas in 1 tablespoon of oil. Remove and drain.
5. If necessary, add additional oil to the second skillet, and fry the eggs until they are "sunny-side up". Transfer the eggs to the tortillas, and cover with the ranchero sauce.

Serves 2

Notes, tips, and variations

• Add sliced avocado, shredded Monterey Jack cheese, refried beans, or fried potatoes.
• Scramble the eggs instead of frying them.
• Quick and simple method is to scramble eggs and add salsa to taste.

(ranch-style eggs)

Cookbook:Hummus

Cookbook | Recipes

Hummus

Hummus, also hoummus, hommus, hommous, is a blend of sesame seed paste and either chickpea paste or fava bean paste. This cookbook has three different recipes for Hummus:

• Hummus of Palestine
• Greek-style hummus
• Leaven free Hummus

Cookbook:Italian risotto

Cookbook | Recipes | Italian Cuisine

Risotto is a traditional North Italian dish, made with a soft short-grained rice, for example, Arborio rice. This rice has a very high starch content, making for a thick and creamy texture in the finished product. You cannot make a successful risotto using long-grained rice, however hard you try.

First the rice is sauteed in olive oil or butter to begin the cooking process, then liquid (stock and/or white wine) is added slowly, stirring continuously. The stirring helps to break down the grains and release more starch. Flavourings can be added either at the start (onions, chopped chicken, etc.) or towards the end (parmasen or grated cheese, spinach etc) depending on how long they need to cook. The actual rice will be cooked in about twenty minutes, making this a fairly quick if labour-intensive dish.

Recipes

Risotto - a basic recipe (with variations)

Cookbook:Jamaican Jerk Chicken

Cookbook | Recipes | Jamaican cuisine

Ingredients

• 1/2 tsp ground allspice
• 1 tsp salt
• 1 tsp black pepper
• 2 tbsp cayenne pepper
• 1/2 tsp ground ginger
• 1 tsp ground cinnamon
• 1/4 tsp freshly grated nutmeg
• 1/2 tbsp dried thyme
• 2 tbsp dehydrated lemon peel
• 3 tbsp dark rum
• 4 boneless skinless chicken breasts
• 1/4 cup brown mustard

Procedure

1. Combine rum and mustard and rub all over chicken.
2. Combine remaining ingredients and rub all over chicken. Refrigerate for at least 1 hour.(Better if marinated over night
3. Place on a greased preheated charcoal grill and cook, turning constantly until internal temperature reaches 165°. Remove and let rest for 10 minutes. Serves 4.

Tips, tricks and variations

The spices always included allspice because the berries of the pimento tree are the source of allspice. When cooking the meat, barbecue is by far the best technique, failing that oven bake. Basting with beer is worth trying. Serve with rice and peas.

Warnings

See the chili pepper warnings.

Cookbook:Jamaican Jerk Spice

Cookbook | Recipes | Ingredients | Spice | Jamaican cuisine

Jamaican jerk spice is a pungent, hot mixture of spices used to flavor meats before grilling or roasting.

Recipes

• 2 tablespoons cayenne pepper
• 1 teaspoon cinnamon, ground
• 1 teaspoon nutmeg, ground
• 1 teaspoon allspice, ground
• 1 teaspoon dried onion powder
• 2 teaspoons dried thyme
• 1 tablespoon sugar
• 1 tablespoon dried minced onion
• 1 tablespoon salt

or

• 4 tablespoon ground allspice
• 1 tablespoon ground dried thyme
• 1 tablespoon paprika
• 1 teaspoon ground red pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• ½ teaspoon black pepper

Cookbook:Jalebi

Recipes/Print version 0 to L
Category:	Indian recipes
Servings:	7
Difficulty:

Cookbook | Recipes | Indian Cuisine | Dessert

Jalebi is a syrupy sweet that is shaped like a slightly large, chaotic pretzel and is traditionally prepared in India and Pakistan. Well-made jalebi has a tart element with a sweet taste.

Ingredients

Jalebi batter

• 3 cups all-purpose flour
• ¼ cup gram flour
• ¼ teaspoon baking powder
• 5 cups water

Syrup

• 4 cups sugar
• 3 cups water
• ⅛ teaspoon cream of tartar
• red and yellow food coloring
• 1 teaspoon rosewater

3 cups of vegetable oil for deep frying

Procedure

1. Mix up the batter ingredients until smooth.
2. Let the batter sit unrefrigerated and uncovered overnight (about 12 hours).
3. Mix the sugar, water, and cream of tartar for the syrup.
4. Stir the syrup over moderate heat until the sugar is dissolved.
5. Put on high heat and boil for 5 minutes.
6. Let the syrup cool, and stir in the rosewater and food coloring (color it to light orange).
7. Put the vegetable oil in a wide wok-like dish, and heat to about 350°F (175°C).
8. Put the batter into a pastry bag with about a ¼ inch opening. If it is too dry to squeeze out, mix in a bit of water.
9. Squeeze the batter into the oil, making a couple of figure 8s and loops on top of each other. The shape should be about 3 inches on its longest side.
10. Fry each jalebi until golden brown. Remove, let the oil drain off, then soak in syrup for a minute.

Serves 7.

(Indian)

Cookbook:Jambalaya

Cookbook | Recipes | Meat Recipes | North American cuisines | United States cuisine | Cajun cuisine

Recipes/Print version 0 to L
Category:	Louisiana recipes
Servings:	3
Time:	1 hour
Difficulty:

Jambalaya, one of Louisiana's most famous dishes, is rooted in Spanish and French cuisine and is the New World version of paella.

Jambalaya originated in the French Quarter of New Orleans. It was the accidental result of Spaniards attempting to make paella in the New World where saffron was not readily available due to import costs. Consequently, tomatoes became the substitute for saffron.

As time went on, French influence became strong in New Orleans, and spices from the Caribbean changed this New World paella into a unique dish. In modern Louisiana, the dish has evolved into many variations but primarly there are two types of Jambalaya: Creole and Cajun.

Creole Jambalaya, also called red Jambalaya, is found primarily in and around New Orleans and is made with tomatoes which make it red. Cajun Jambalaya, which has no tomatoes, originated in Louisiana's rural, low-lying swamp country. It has a distinct smokey flavor and brown color, the result of browning the meat in a cast iron pot. Both versions can contain virtually any kind of meat and/or seafood but crayfish (called crawfish in Louisiana) is a popular inclusion.

This famous dish is surprisingly simple to prepare and works well as an everyday meal. The below Creole Jambalaya recipe includes poultry and canned tomatoes.

Ingredients

• 1/3 cup chopped celery
• 1/2 tablespoon butter
• 2/3 cup long grain rice
• 14.5 ounce (411g) can of tomatoes, diced or torn apart
• 1.5 cups chicken broth
• 2 cups cooked and chopped turkey, or chicken
• 1 bay leaf
• 1/2 teaspoon savory
• 1/2 teaspoon salt
• 1 teaspoon dried basil
• 1 teaspoon thyme
• 1.5 teaspoons cumin
• 1 drained small can of sliced mushrooms (optional)

Procedure

1. Mix the salt and unground spices (bay leaf excepted) together, then grind them.
2. Prepare the canned tomatoes: tear them up, remove the stem ends, remove the seeds, etc. Keep the juice.
3. Select a wide pan with a lid.
4. Lightly fry the celery in the butter. Soften the celery but do not brown it.
5. Add everything to the pan. You can add the basil, meat and mushrooms later if you prefer.
6. Bring to a boil, then cover and simmer for about 20 minutes. The rice will absorb the liquid.
7. Discard the bay leaf.

External Links

• Chef Paul Prudhomme's seafood jambalaya recipe
• Chef Emeril Lagasse's Cajun jambalaya recipe

References

(southern USA)

Cookbook:Kal kals

Recipes/Print version 0 to L
Category:	Dessert recipes
Servings:	25-30
Time:	1 hour
Difficulty:

Cookbook | Recipes | Indian Cuisine | Holiday | Dessert

Kal kals are a fried sweet traditionally made during Christmas in Christian communities of India.

Ingredients

• 2 cups (280g) white wheat flour
• 1/2 cup (120ml) heated oil
• 1 egg
• 1/2 teaspoon baking powder
• 1/2 cup (120g) powdered sugar
• 1/2 teaspoon vanilla extract

Procedure

1. Mix all ingredients to make a dough, moist but not sticky
2. Flatten teaspoon-sized balls on the back of a fork (preferably with rounded tines) and roll off, forming small snail-shell-like curls.
3. Fry in hot oil six at a time until golden brown.
4. Roll in more powdered sugar while still hot to coat.

Makes 25-30.

Warnings

• Always be careful when deep frying not to spray hot oil on yourself

(Indian)

Cookbook:Kashmiri Pulao

Recipes/Print version 0 to L
Category:	Indian recipes
Servings:	4
Time:	40 minutes
Difficulty:

Cookbook | Recipes | Rice Recipes

This very fancy pulao, or mixed rice, is from the Northern Indian state of Kashmir. Although it is a frozen region high in the Himalayas, Kashmir lies along the ancient overland trade routes between Persia and India, and the cuisine is famous for using a huge assortment of nuts and dried fruits from all over Central and Western Asia.

Ingredients

• 1/2 kilogram basmati or other long-grained rice, cooked and drained
• 3 tablespoons ghee or butter, to taste.
• 5 cloves
• 4 pods green cardamom
• 1 cinnamon tree leaf (or substitute 2 bay leaves)
• 1 small onion, sliced thin
• 2 green chillies, split lengthwise
• 1 1/2 teaspoons ginger-garlic paste (1 part ginger to 1 part garlic)
• 100 grams dried dates, pitted and sliced thin
• 50 grams white raisins
• 50 grams cashew nuts
• 50 grams pistachio nuts
• 50 grams almonds, blanched and diced
• pinch of salt
• 3-4 strands saffron
• 1 tablespoon milk

Procedure

1. Heat ghee or butter in a large wide pan or wok.
2. Add dry spices: cloves, cardamom, and cinnamon tree leaf.
3. Throw in the chopped onion and fry until it just begins to turn brown.
4. Add ginger-garlic paste and chillies and fry for about 1 minute before tossing in all of the dried fruits and nuts.
5. Add salt to taste.
6. Turn the flame down to low.
7. Soak the strands of saffron in milk, mixing until the milk turns orange.
8. Pour the cooked rice into the pan and sprinkle the saffron-milk on top.
9. Stir very carefully so as not to break or mash up the rice grains, mixing the flavourings and saffron colour in uniformly and heating the rice.
10. Add more ghee according to your preference
11. optional adding panneer fried in ghee to the pulao makes it taste better. use chicidi as a sidedish

Serve with a gravy such as the basic tomato gravy. Serves 4.

(Indian)

Cookbook:Keralan vegetable stew

Recipes/Print version 0 to L
Category:	Stew recipes
Servings:	6
Time:	25 minutes
Difficulty:

Cookbook | Recipes | Indian Cuisine | Vegan

This coconut-flavoured vegetable stew is a famous dish of the South Indian coastal state of Kerala. It is often served with appam (rice pancakes). Though frequently made with chicken, this recipe is for the purely vegetable version of the stew.

Ingredients

• ½ coconut, freshly grated
• 1½ cups boiled vegetables (carrots, green beans, potatoes, peas etc.)
• 2 Tbsp. oil
• 1 onion, diced
• a very small piece of ginger, chopped
• 2-5 green chillies (as desired), split lengthwise
• 10 curry leaves
• 4 cloves
• 2 small pieces cinnamon bark
• 2 pods green cardamom
• 1 Tbsp. vinegar
• 1 Tbsp. flour or rice flour or cornstarch

• Seasoning:
  • pinch of salt
  • 1 tsp. ground black pepper
  • 1 tsp. mustard seed
  • 1 shallot

Procedure

1. Pour ¾ cup of water into the grated coconut. Squeeze out the milk through a tea strainer. Set aside; this is first milk.
2. Pour ½ cup of water into the same coconut and squeeze out the second milk. Keep this aside as well.
3. In a large pan, heat oil and add the cloves, cinnamon and cardamom.
4. Add the chopped onion, ginger, chillies and curry leaves. Fry till the onion is partly brown.
5. Add the boiled vegetables and stir for one minute.
6. Pour in the second milk and boil for about 5-7 minutes.
7. Add salt.
8. Dissolve the maida/rice flour in a little water and add it to the gravy.
9. When it boils again, add the first milk.
10. Remove from the flame when it starts to boil once more.
11. Season with the pepper, mustard and shallot.

Best served with appam.

Notes, tips, and variations

(Indian; Vegan)

Cookbook:Khara pongal

Recipes/Print version 0 to L
Category:	Indian recipes
Servings:	6-8
Time:	40 minutes
Difficulty:

Cookbook | Recipes | Rice Recipes

Khara pongal is a savoury porridge-like dish that is traditionally prepared in South India for the Makar Sankranti festival that heralds the arrival of summer. The sweet pongal variety differs only in the spices added, and the two are often cooked together from the same batch of rice and dhal.

Ingredients

• 1/2 cup white rice
• 1/2 cup moong dhal
• 3 cups water
• 1/2 tablespoon turmeric powder
• 1/4 cup chopped cashew nuts
• 10 curry leaves
• 1 tablespoon coarsely ground black pepper
• 1 tablespoon cumin seeds
• 2 green chillies, split lengthwise
• 1 tablespoon oil
• 1 tablespoon ghee (or substitute butter)
• 1/2 tablespoon mustard seed
• salt to taste

Procedure

1. Cook the rice and dhal together with turmeric powder in a pot or pressure cooker until mushy.
2. Heat a little ghee in a large pan and brown the cashew nuts. Remove them from the pan.
3. Add the rest of the ghee and the oil and heat.
4. Throw in all of the spices, starting with the mustard seed and finishing with the cashew nuts.
5. Mix in the rice and dhal, warming through. If it is too thick, add a little water.
6. Add salt and extra ghee to taste.

It will be very tasty if you add some grated coconut at the end.

Serves 6-8

(Indian; Vegan)

Cookbook:Kimchi

Recipes/Print version 0 to L
Category:	Side Dish recipes
Time:	3-6 days
Difficulty:

Cookbook | Recipes | Korean Cuisine

Kimchi (김치), also spelled kimchee or gimchi, is a Korean dish of pickled vegetables, usually napa cabbage Korean radish, and commonly served as a side dish. It is usually fermented in a brine of anchovy sauce, ginger, garlic, green onion and chilli pepper. There are infinite varieties, at least as many as there are households. The following is a standard recipe for baechoo kimchi (napa-cabbage kimchi), a common type that is probably what most non-Koreans think of as kimchi.

Ingredients

• 1 head napa cabbage (baechu, Chinese cabbage, wombok)
• ½ onion, thin sliced
• ¼ carrot, thin julienne
• ¼ Korean radish (muwoo), thin julienne
• 4 green onions (spring onions), cut into 3-cm inch pieces
• 2 tbsp minced garlic
• 1 tsp minced ginger
• ½ cup go choo ga roo (Korean chili powder)
• 2 tsp salt
• 1 tbsp sugar
• ½ cup sea salt (or any coarse salt)
• 1 cup water
• ¼ cup jeot gal (Korean fish sauce)

Procedure

1. Quarter the napa cabbage, wash and drain.
2. Mix ½ cup sea salt (or any coarse salt) and 1 cup water.
3. Put cabbages in a salted water and take out one at a time to get salt down.
4. In a container, add cabbages and pour salted water, set aside for at least 6–8 hours (overnight will be great).
5. The cabbage should be soft enough to bend.
6. Wash, drain well.
7. Mix together ½ cup go choo ga roo (Korean chili powder), 2 tsp salt, 1 tbsp sugar, ¼ cup jeot gal (Korean fish sauce), 2 tbsp minced garlic, and 1 tsp minced ginger.
8. Mix in vegetables to the chilli powder mixture.
9. Take one cabbage, stuff in above mixture to every layer. Try to fold in half. (must)
10. With 2 outer leaves, wrap the whole thing securely.
11. Put it in a airtight container.
12. Let it sit on a kitchen counter for overnight.
13. Put in a refrigerator for 2–3 days. (optional)
14. Serve with rice. (optional)

NOTE: after a few days, you will notice some liquid. this is totally normal. it is a sign that the kimchi is more ripe now.

Notes, tips, and variations

• Korean radishes are large, about ½ to 1 kilogram. Japanese (daikon) radishes or a larger quantity of small European radishes could substitute.
• The brine can be varied to include many other ingredients. Be creative.
• ¼ cup jeot gal (Korean fish sauce) can be replaced with moderate amounts of salted shrimp, raw butterfish, or raw oysters. Seafood can also be left out entirely although appropriate amount of salt needs to be added in place of missing jeot gal. Alternative flavors can include Asian pears or tangerines.

Cookbook:Kiwi and Asian Pear in Lemon Sauce

Cookbook | Recipes

Kiwi and Asian Pear in Lemon Sauce (Kiwo To Nashi No Lemon Ae) makes a delicious and refreshing cool summer dish.

Ingredients

Lemon Sauce:

• Finely-grated fresh peel of one small lemon
• ¼ cup fresh lemon juice
• 2 tbsp. sugar
• ¼ tsp. salt
• ½ tsp. sesame oil

The Fruit:

• 2 kiwifruit, peeled, sliced, and cut into thin strips
• 1 crisp Asian pear, sliced, and cut into thin strips (crisp Anjou pear may be substituted)
• ½ yellow or red bell pepper, cut into thin strips
• ½ European cucumber, halved, seeded, and cut into thin strips
• 1 tbsp. lightly roasted black sesame seeds

Procedure

1. Whisk the lemon sauce ingredients together in a the serving bowl and set aside.
2. Add the fruit to the bowl of lemon sauce, toss, cover, and chill for about an hour.

Cookbook:Koeksisters

Cookbook | Recipes | Cuisine of South Africa | Confections

A koeksister is a piece of dough, usually in the shape of a plait, that is deep fried in oil and then dipped in a cold syrup mixture. If you keep your oil hot and the syrup very cold you get the perfect koeksister - crisp and crunchy on the outside and soft, moist and syrupy on the inside. Koeksisters are very rich and are usually served as a special treat or kept for festive occasions. Making koeksisters is time-consuming and labour-intensive (another reason why it is not often made in modern day homes), so plan ahead to set a night and day aside for making this delicious treat. The syrup is made the night before to chill in the refrigerator in two containers. While making the koeksisters one of the containers is kept chilled in the refrigerator, to replace the other container of syrup when it heats up after a few batches of the fried dough have been dipped into the first container of syrup. If the syrup isn't cold the dough won't soak up the syrup and you will end up with a dry koeksister.

Syrup

Ingredients

• 1 kg sugar;
• 500ml (2 cups) water;
• 3cm long piece of fresh ginger (peeled and bruised) and a few slices of lemon, or;
• 2-3 sticks of cinnamon;
• 1ml (pinch) cream of tartar;
• pinch of salt.

2 1/2 teaspoons of lemon juice

Procedure

1. Put into a saucepan and bring to boil, stirring until the sugar has dissolved.
2. Turn the heat down and simmer for 5-8 minutes.
3. Cool the syrup to room temperature.
4. Divide it into 2 saucepans and place in the refrigerator to chill overnight.

Dough

Ingredients

• 240 g flour
• 4 teaspoons (20ml) baking powder
• pinch of salt
• 2 tablespoons (30ml) butter
• 125ml (half cup) buttermilk or soured milk or water and lemon juice

Procedure

1. Sift together flour, baking powder, salt.
2. Rub in butter.
3. Add buttermilk.
4. Mix into a soft dough and knead thoroughly. (It helps if you oil your hands lightly when starting to knead the dough.)
5. Cover the dough with a damp cloth and leave dough to rest for 15 minutes.
6. Roll the dough out to a thickness of 5mm and cut into strips 5mm wide and 70mm long (half a cm x 7cm). Press the ends of two or three strips together and twist or plait, press the ends together again. Keep the dough you are not working with covered with a damp cloth.
7. Deep fry in hot oil until golden brown on both sides.
8. Remove with a slotted spoon and dip the pieces immediately in the ice cold syrup.
9. Remove and place the koeksisters on a wire rack so that the excess syrup can drain.

Store the koeksisters in a sealed container in the refrigerator. They freeze well and can be served straight from the freezer.

This recipe will yield approx. 3 doz (85g) dainty sized koeksisters - you can make them bigger for a more substantial treat.

(South African)

Cookbook:Kovaim

Cookbook | Recipes | Cuisine of Hungary | Vegetarian cuisine

Kovaim are Hungarian cheese dumplings.

Ingredients

Dough

• 300 g Flour
• 3 large Eggs
• 1/2 cup Water
• Salt to taste

Filling

• Try a dry cheese like dry ricotta for this filling, and some salt. You could add some spicier cheese to the filling like cheddar, or even parmesan, but make sure this is not more than a third of the filling.

Procedure

1. Mix the flour, salt, eggs and water into a dough. Knead it until it is very smooth. Cover the dough in a plastic bowl, and let it rest for at least half an hour.
2. Roll the dough out into a sheet as thin as possible (about three millimeters thick). Cut into squares and fill with cheese (or cooked potatoes and onions, or ricotta cheese with sugar for a sweet dumpling). Fold and boil in water for about five minutes.
3. Serve hot. This recipe goes really well with cheddar cheese and ketchup.

(Hungarian)

Cookbook:Kroppkakor

Cookbook | Recipes | Swedish Cuisine

Kroppkakor is a traditional Swedish dish: potato dumplings with a filling of pork or bacon. They are cooked and served with butter and lingonberry jam. There are some regional variations to the recipe.

Ingredients

• 1 kg cooked potatoes
• 2 egg yolks
• 1 1/4 cup all-purpose flour
• 1 onion
• 100 g smoked ham
• 100 g bacon
• salt, pepper
• optional allspice

Procedure

1. Mash the potatoes. Put this on a breadboard and make a small pit in the middle.
2. Put eggs, flour and salt in the pit and work the potato dough fast together. Too much kneading will make the potato tough.
3. Chop the onion finely, cut the bacon and ham into small pieces and fry it until it gets coloured. Flavour it with white pepper.
4. Form the dough into a thick roll. Cut it in thick slices and put a pile of bacon mix in a pit in a slice, then put another slice on top of it, press the edges together and roll it into a ball.
5. Lower the balls into boiling salted water and boil them approx. 10-12 minutes or until they float to the surface. Pick them up with a perforated ladle and put them on a hot serving plate. Don’t boil too many at a time, they will then have some difficulty floating to the surface.
6. Serve hot with melted butter and red whortleberry (lingonberry) jam or cranberry jam.

Cookbook:Kung Pao Chicken

Recipes/Print version 0 to L
Category:	Meat recipes
Servings:	4
Time:	prep: ~10 minutes marinating: ~30 minutes cooking: ~10 minutes
Difficulty:

Cookbook | Recipes | Meat Recipes | China

Kung Pao Chicken (Gong Bao in Mandarin) is a spicy Sichuan recipe made with diced chicken, chili peppers and peanuts, named after a court official. It is a popular dish served at Chinese restaurants throughout the United States and the UK.

Ingredients

Chicken/Marinade:

• 1 lb Chicken. Boneless, skinless, uncooked. Cut into a 1-inch dice.
• 2 T. oyster sauce
• 2 T. sherry or rice wine
• 1 t. cornstarch

Spices:

• 4 T. cooking oil
• 1/2 cup shelled peanuts
• 5 to 10 dried small red chili peppers
• 1/4 t. crushed red pepper flakes
• 1 t. crushed garlic

Vegetables:

• 1 green bell pepper, cut into 1/2-inch dice
• 1 red bell pepper, cut into 1/2-inch dice
• 1 can (5-oz) sliced bamboo shoots, drained (optional)
• 3 stalks cut celery

• 4 green onions, cut into 1/2-inch pieces, including tops

Sauce:

• 2 T Soy Sauce
• 2 T rice vinegar
• 4 T Chicken broth
• 1 t garlic powder
• 1 t sugar
• 1 t cornstarch
• 1 t sesame oil
• 2 teaspoon Hoisin sauce

Procedure

1. Measure and prepare all ingredients before cooking.
2. Mix all Chicken/Marinade ingredients in a bowl, stir well and allow to marinate for 1/2-hour.
3. Mix Sauce ingredients in another bowl and set aside until needed. Stir out any lumps.
4. Heat wok or large frying pan until water drops bead up and dance on the hot surface.
5. Add cooking oil to wok. Wait a few seconds for oil to heat up.
6. Add remaining Spice ingredients to wok and stir fry for 30-seconds.
7. Add Chicken/Marinade to wok and stir fry for about 4-minutes (until chicken is cooked through).
8. Add Vegetables to wok and stir fry for about 2 or 3-minutes.
9. Stir Sauce and add to wok. After the sauce comes to a boil, cook for about 1-minute (until sauce thickens).
10. Stir to coat other ingredients with thickened sauce.
11. Pour onto large platter and serve immediately.

Notes, tips, and variations

• Serve with steamed or fried rice.

Warnings

• Don't eat the dried, small red chili peppers unless you like spicy-hot foods. They are mainly used to season the pot and are not usually eaten.
• Use care in handling the raw chicken. Wash hands and utensils that come into contact with raw chicken. Don't allow raw chicken or its juices to come into contact with other foods, unless they are to be cooked afterwards.

Cookbook:Lancashire Hotpot

Recipes/Print version 0 to L
Category:	Lamb recipes
Servings:	4-6
Time:	80 minutes
Difficulty:

Cookbook | Recipes | Cuisine of the United Kingdom | Meat recipes

Lancashire Hotpot, originating from England, is a very easy but delicious dish that consists of lamb, onions, potatoes and the cook's choice of herbs. This is baked in an oven.

Ingredients

• 2 lb (900g) neck of lamb
• 2 large potatoes
• 1 large or 2 small onion(s)
• choice of mixed herbs
• 500 mL boiling water

Procedure

Dice the lamb and set aside. Preheat oven to 325F / 170C / Gas Mark 3.

Slice the potatoes and dice the onions. Add a layer of the potatoes to the bottom of a casserole dish, and cover with a handful of the diced onion. Layer the diced lamb over the top of this, sprinkling with your choice of herbs. Repeat these layers until the dish is full. Top with a final layer of the potatoes.

Pour boiling water into the dish until filled - if more water is needed, continue to add until topped. Bake for at least one hour, though traditionally the dish was left baking all day.

Notes, tips, and variations

• A handful of mixed vegetables such as parsnips, turnips, leek or carrots can be added to the dish. It is worth experimenting to find out what combination of flavours you prefer.
• The dish was once cooked with oysters when they were more affordable.
• Flavour can be improved by adding a stock cube to the boiling water.
• A suet crust can be applied to the hotpot an hour before cooking time is finished.
• Many people like to add in small quantities of instant gravy granules to add a little flavour to the dish.

Cookbook:Lasagne with bean sauce

Recipes/Print version 0 to L
Category:	Pasta recipes
Servings:	4
Difficulty:

Cookbook | Recipes | Pasta Recipes | Vegetarian

Ingredients

• 1/2 Tbsp. olive oil
• 1/2 small onion, minced
• 1 400g (15. oz) can of navy beans, drained and chopped
• 1/2 tsp. oregano
• 1/4 tsp. pepper
• one package lasagna noodles
• 240ml (1 cup) cottage cheese
• 1 clove garlic, minced
• 240g (1 cup) tomato sauce
• 240g (1 cup) tomato puree
• 1 Tbsp. tomato paste
• 1/2 tsp. dried basil
• 100g - 170g (4-6 oz.) package of mozzarella cheese, grated
• 60ml (1/4 cup) grated Parmesan cheese

Procedure

1. Cook lasagna noodles.
2. Start preheating oven for 180 C (350 F).
3. Sauté garlic and onions.
4. Add the chopped beans and cook for 5 minutes.
5. Add tomato sauce, tomato puree, tomato paste, oregano, basil, and pepper and cook for 5 minutes.
6. In a 30cm x 20cm (13 x 9 in.) baking dish, form a layer using half the noodles, sauce, cottage cheese, and mozzarella.
7. Repeat to form a second layer.
8. Sprinkle top with Parmesan cheese.
9. Bake uncovered at 180c (350 degrees) for 25 minutes, until noodles are tender and sauce is bubbling.

4 servings.

(Vegetarian)

Cookbook:Latkes

Cookbook | Recipes

Latkes are potato pancakes, commonly associated with the Jewish cultural tradition in the United States and Europe. They can be and are served any time, but traditionally form part of the menu during the celebration of Chanukah. Eating potato pancakes is not one of the mitzvot of Chanukah; that is, it is not a fundamental part of the Chanukah rituals, and has no religious significance. It is seen as appropriate to eat foods cooked in oil during a festival that celebrates the miracle of the Chanukah oil. In Israel, potato pancakes are familiar and well-liked but the sufganiya (jelly doughnut) is considered to be more Israeli.

Various recipes for potato pancakes vary in the degree of fineness to which the potatoes are grated. Some are grated to long strips, others to a fine powder. Both latkes and potato pancakes bear a distant resemblance to the American dish, hash browns; however, hash browns are merely coarsely grated potatoes with no binding ingredients or flour.

Ingredients

• 4 large potatoes
• 1 medium onion
• 1 egg, beaten
• 2 tablespoons Matzo meal, cornmeal, or flour
• Salt to taste
• 2 tablespoons vegetable oil
• applesauce, sour cream, and/or sugar

Procedure

1. Peel potatoes and onion and grate.
2. Mix potato and onion with egg, meal, and salt.
3. Heat oil in a 10" pan over medium heat until it is quite hot. Drop 1-2 tablespoons of the potato mixture onto the pan per pancake. Turn once to allow both sides to fry.
4. Serve with applesauce, sour cream, and/or sugar as a topping.

Serves four.

Notes, tips, and variations

• Variants include cheese latkes, zucchini latkes, and apple latkes.

Cookbook:Le Tourin

Recipes/Print version 0 to L
Category:	Soup recipes
Servings:	2
Time:	30 minutes
Difficulty:

Cookbook | Recipes | Soup | Cuisine of France

Le Tourin is a type of garlic soup. This recipe is from the village of Le Fleix in Dordogne.

Ingredients

• 10-12 cloves of garlic, chopped
• 1 tablespoon olive oil
• 1 tablespoon flour
• water — 4 cups (adjust amount as needed - use distilled, filtered or reverse osmosis water)
• salt to taste
• 1 egg, separated
• pepper to taste
• 1 teaspoon vinegar

Serves 2

Procedure

1. In a frying pan, brown the chopped garlic (or optionally, an equal mixture of chopped onions and garlic) in the olive oil.
2. Add the flour.
3. Mix well, then cook for a moment.
4. Add some boiling salted water, and cook for 10 minutes.
5. In a separate dish, mix:
   • egg yolk
   • pepper
   • vinegar
6. Add the egg white to the soup, first tempering in a separate bowl with a whisk, so that no large pieces of egg white form.
7. Cook another 5 minutes. Remove from heat and add the egg yolk mixture, again tempering to avoid coagulation.
8. Place thin slices of bread in each soup bowl, and pour the soup on top. Serve hot. Bon appétit.

Cookbook:Lemonade

Recipes/Print version 0 to L
Category:	Beverage recipes
Servings:	4 servings
Time:	~10 minutes
Difficulty:

Cookbook | Recipes | Cuisine of the United States | Beverages

Lemonade is a sweetened beverage made from lemons, sugar, and water. It is popular in the United States during the spring and summer, when it is generally served chilled, with ice.

In some countries, the word 'lemonade' is also used to describe any clear carbonated drink; in others, it means any fruit-flavored soda.

Ingredients

• 6 medium lemons, should yield about 1 cup of juice
• 3 1/2 cups water
• 3/4 cup Sugar (can be adjusted by +/- 1/4 cup to taste)

Procedure

1. Juice the lemons on a citrus reamer. Rolling the lemons on the counter with moderate pressure prior to juicing will result in more juice from each lemon. Try to keep out the seeds. If you prefer lemonade with no pulp, strain the juice to remove it.
2. Dissolve the sugar in the water. Heat may be helpful if using a large amount of sugar.
3. Combine the juice and sugar water in a pitcher. Stir well.
4. Chill or serve over ice cubes.

Alternative Recipe

• 1 cup Lemon Juice
• 1 cup Sugar
• 6 Cups of Water (2 cups warm water, 4 cups cold water)

1. Pour 2 cups of warm water into a pitcher and stir in sugar until it dissolves (Sugar dissolves quicker in warm water).
2. Pour in lemon juice, stir again, and add the 4 cups of cold water.
3. Chill or serve over ice cubes.

Alternative recipe 2

• 4 lemons
• 4 tablespoons of sugar
• 1 liter of carbonated water
• a few leaves of mint or Melissa officinalis (lemon balm)

Press the lemons and dissolve the sugar. Add carbonated water and melissa or mint.

Note: Lemon juice may be replaced substituted by orange juice or other citrus juice, if desired.

Alternative recipe 3

• 7 cups of cold carbonated water
• 1 cup of sugar (or sugar alternative like Splenda)
• 1 package of lemonade-flavored Kool-Aid, or similar powder drink mix

Pour the carbonated water into a two-quart pitcher. Add sugar and Kool-Aid or drink mix. Stir thoroughly. Served chilled over ice, if desired.

Variations

• Hard lemonade adds an alcoholic spirit, such as tequila, gin, or vodka, to the lemonade.
• Various fruits, such as strawberries and raspberries can be added for color and flavor. A small amount of beet juice results in pink lemonade with little change in flavor.
• Herbs such as mint, borage, lavender, and lemon verbena can change the aroma of the drink.
• Including the peels, bruised and sliced, gives more bite and a stronger aroma.
• Other citrus fruits can be used, including lime, orange, and grapefruit. Sugar and water content should be adjusted to taste. In American parlance, these are not technically lemonades, but limeade, orangeade, etc.

Cookbook:Lemon Meringue Pie

Recipes/Print version 0 to L
Category:	Dessert recipes
Servings:	6-8
Time:	prep: 45 minutes baking: ~35 minutes
Difficulty:

Cookbook | Recipes | Desserts | US Cuisine

This is the traditional old-fashioned lemon meringue pie with a gel-like filling. If you want a sticky filling, use the the other recipe instead.

Ingredients

Pie filling

• 1½ (360ml) cups cold water
• 1 cup (240g) white granulated sugar
• 2 tablespoons all purpose flour
• 3 tablespoons cornstarch
• ¼ teaspoon salt
• ½ cup (120ml) lemon juice (from about 2 lemons or bottled lemon juice)
• 1 tablespoon lemon zest (from about 2 lemons)
• 2 tablespoons butter
• 4 egg yolks, beaten

Meringue

• 4 egg whites
• ¼ tsp cream of tartar
• 6 tablespoons white granulated sugar

Procedure

Pie Crust

1. Prepare Grandma's Pie Crust or a ready-made refrigerated or frozen pie crust.

Pie filling

1. In a saucepan whisk together water, sugar, flour, cornstarch, salt, lemon juice and lemon zest. Make sure any flour or cornstarch lumps are stirred until they dissolve.
2. Cook over medium heat until mixture starts to simmer. Stir constantly.
3. Add butter, stir until melted.
4. Beat egg yolks in a small bowl. Add about ½ cup (120g) of hot lemon mixture into eggs and stir well. This tempers the egg yolks so they won't scramble when added to the simmering lemon mixture.
5. Pour tempered egg mixture into pan of simmering lemon mixture. Stir until well mixed.
6. Continue simmering lemon filling about 2 minutes until it thickens, stirring constantly.
7. Pour into cooked pie shell and allow to cool while preparing meringue.

Meringue

1. Place 4 egg whites in mixer and beat at high speed until they start to foam.
2. Add cream of tartar to egg whites then, while continuing to beat, add sugar, 1 tablespoon at a time. Beat about 30 seconds between tablespoonfuls of sugar.
3. Continue to beat meringue until stiff peaks form when beaters are raised from bowl.
4. Spread meringue over pie, starting on lemon pie filling, using rubber spatula. Spread over edges of crust, completely sealing in the lemon pie filling.
5. To form peaks in meringue, using a rubber spatula, touch flat side of spatula on meringue and pull away. Repeat over entire surface of meringue.
6. Place pie in 350°F (180°C) oven for 15 minutes until high points of meringue are lightly browned.
7. Serve at room temperature or chilled.

Warnings

• The pie filling is quite hot when pouring it into pie shell.
• Keep this pie refrigerated.
• In humid weather meringue may "weep" (small dots of liquid form on the surface). To lessen this possibility, apply meringue to lemon filling while it is still hot, cool pie to room temperature before refrigerating, and/or use confectioner's (powdered -- 4X or 10X) sugar instead of granulated sugar when making the meringue.

Cookbook:Lentil soup

Cookbook | Recipes | Vegan Cuisine | Soups

Ingredients

• 1 or 2 tablespoons olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 cloves garlic, minced
• 1/2 lb dry red lentils
• 6 cups water or stock
• 1 bay leaf

Procedure

1. Pick over the lentils and remove any stones etc. Rinse well.
2. Heat the olive oil in a large pan over medium heat. Once oil is hot, add the onion and carrots. Cook for a few minutes, until the vegetables have started to soften, then add the garlic.
3. Add the lentils, bay leaf, and water to the pot. Simmer over low-medium heat for 20-30 minutes, until lentils are softened.

Serves 4.

Optional Additions

Herbs and/or spices can be added to the sautéing vegetables, such as cumin, thyme, oregano, red pepper flakes.

Hot sauce can be added to taste. Freshly squeezed lemon juice is a nice addition, preferably immediately before serving.

Cookbook:Lettuce Soup

This Cookbook page needs work. Please improve it. See the talk page for discussion regarding improvements. The following reason was given: Needs measurements

Cookbook | Recipes

Lettuce Soup (Zuppa d' Erbe)

Ingredients

• stock
• 2 bunches of sorrel, washed and cut up
• 1 bunch of endive, washed and cut up
• 1 head of lettuce, washed and cut up
• 1 small bunch of chervil, washed and cut up
• 1 stick of celery,washed and cut up
• 1 carrot, washed and cut up
• 1 onion, peeled and cut up
• Sliced French roll, toasted
• Parmesan cheese, grated

Procedure

1. Boil everything except for the French roll and the cheese in very good stock for an hour.
2. Put some slices of toasted French roll into a bowl and pour the soup over them.
3. Serve with grated Parmesan.

This page incorporates text from the public domain cookbook The Cook's Decameron: A Study In Taste, Containing Over Two Hundred Recipes For Italian Dishes.

Cookbook:Limoncello

Recipes/Print version 0 to L
Category:	Beverage recipes
Servings:	45
Time:	prep: 20-80 days prod: 30 min
Difficulty:

Italian Limoncello recipe.

Ingredients

• 15 lemons
• 4 cups sugar
• 2 fifths (1.5 litres total) of 100 proof vodka
• 5 cups water

Procedure

1. Wash the lemons with a vegetable brush and hot water to remove any reside of pesticides or wax. Carefully zest the lemons with a zester or vegetable peeler so there is no white pith on the peel.
2. In a 1-gallon glass jar, add one fifth vodka and the lemon zest. Cover the jar and let sit at room temperature for at least 10 days, and up to 40 days in a cool dark place.
3. In a large saucepan, combine the sugar and water and cook until thickened, appox. 5 to 7 minutes. Let the syrup cool before adding it to the limoncello mixture. Add the additional fifth of vodka. Allow to rest for another 10 to 40 days.
4. After the rest period, strain and bottle, discarding the lemon zest. Keep in the freezer until ready to serve.

Notes, tips and variations

• Wondering what to do with the lemons after you've zested them? Here's a couple of ideas:
  • lemonade
  • ginger beer
  • sima

(Italian)

Cookbook:Lomo saltado

Recipes/Print version 0 to L
Category:	Peruvian recipes
Servings:	6
Time:	1 hour 20 minutes
Difficulty:

Cookbook | Recipes | Cuisine of Peru

Lomo Saltado is a dish of marinated steak, vegetables and fried potatoes, usually served over white rice. It is one of the most popular recipes in Peru and is often found on the menu at many smaller restaurants at a very reasonable price.

Ingredients

• 3pounds (900g) of beef tenderloin or other tender steak
• ¼ cup red wine, e.g., Burgundy
• 2 tablespoons of crushed garlic
• 2 medium onions cut in strips
• 4 tomatoes, seeds removed, puréed in a blender
• 5 potatoes peeled and cut into strips for frying
• 1 yellow Peruvian Chili Pepper (aji) cut into thin strips
• 1 tablespoon of vinegar
• 2 tablespoons of soy sauce
• vegetable oil for frying
• salt and pepper
• culantro (or substitute with cilantro)

Procedure

1. Cut the meat into thin strips and marinate them in the wine for 1 hour.
2. Use a wok to cook garlic in oil over medium heat and add the meat. Reserve the juice.
3. Add the tomato purée, salt and pepper. Cook a few minutes.
4. Add the soy sauce while stirring the meat in the wok.
5. Add the onions, aji strips, cilantro and vinegar. Combine the juice from the meat.
6. Fry the potatoes in a separate pan and add to the other ingredients.
7. Serve the dish with white rice.

The real recipe does not include tomato purée, tomato should be fresh and cut in wedges. The meat does not have to be marinated. If you do not have aji strips, do not use a substitute.

Notes, tips and variations

• Variations to the recipe might use the tomatoes cut in slices instead of as a purée or not using the wine but a greater quantity of vinegar.
• Using a different kind of hot pepper changes the flavor of this dish completely.

(Peruvian)

Cookbook:Luciabullar

Cookbook | Recipes | Holiday recipes

Saffron buns

Lussekatter (Saffron Buns) are served on St. Lucia Day (13 December) in Scandinavia.

Ingredients

• ½ tsp. crushed saffron threads (¼ tsp. powder)
• ¾ c. (180ml) half and half, lukewarm...., half and half refers to a mixture of 50% milk and 50% cream.
• two pkgs. yeast (4½ tsp.) dissolved in ¼ c. very warm (edit lukewarm) water
• ½ c. (120g) melted butter
• two eggs, beaten
• ¾ c. (180g) sugar
• one tsp. salt
• 4-5 c. sifted flour
• Raisins to decorate

Procedure

1. Mix saffron in warm half and half and let stand while dissolving yeast in the water.
2. Mix half of flour with other ingredients and beat until well blended.
3. Add flour until dough is smooth but not too firm. Knead on floured surface for ten minutes.
4. Place dough in buttered bowl and let rise until double (1½ hours).
5. Roll seven-inch-long sticks and form S-shaped buns with their ends curled in. Place a raisin in each curl.
6. Place buns on buttered sheet, cover and let rise 45 minutes. Brush with beaten egg and bake at 375-400°F (190-200°C) for 10-15 minutes.

• 

  Let the dough rise until double

• 

  Brush with beaten egg

• 

  Let the finished buns cool off

External link

• Photos of baking saffron buns

Cookbook:Louis Dressing

Recipes/Print version 0 to L
Category:	Salad Dressing recipes
Servings:	6 (1/4 cup each)
Time:	35 minutes
Difficulty:

Cookbook | Recipes | Salad Recipes | Appetizers | California cuisine

Louis Dressing is a salad dressing commonly used with seafood salads, such as Crab Louis and Shrimp Louis. It can also be used as a dip or sandwich spread, or many other uses. The dressing is creamy, yet has a little spicy kick.

Ingredients

• 1 cup (235 mL) mayonnaise
• 1/4 cup (60 mL) cup mild salsa, the salsa must have green chili peppers
• 1/4 cup (60 mL) ketchup
• 1 tablespoon (15 mL) lemon juice
• 1 1/2 teaspoon (7 mL) worcestershire sauce
• Hot sauce (e.g., Tabasco, Crystal), to taste

Makes 1 1/2 cups of dressing.

Procedure

1. Combine all ingredients in a blender, and process till smooth. The goal is to have a pink smooth sauce with little green flecks.
2. Pour the sauce into a bowl and chill covered in the refrigerator for at least 30 minutes prior to use.

Notes, tips and variations

1. This is not the "traditional" recipe, but it is the easiest for untrained cooks to succeed at. For the traditional recipe, replace the salsa and ketchup with 1/2 cup chile sauce (or store bought chile sauce), and three tablespoons each of finely minced green onion and green chili peppers. Instead of using the blender, whisk the ingredients in a bowl.

Warnings

• Keep refrigerated
• It is recommended that the dressing be used within 24 hours.
• This recipe uses mayonnaise. See the module mayonnaise for possible health risks.

Cookbook:Loukoumas

Recipes/Print version 0 to L
Category:	Dessert recipes
Servings:	6
Time:	45 minutes
Difficulty:

Cookbook | Recipes | Greece | Dessert

Loukoumas is a Greek fried pastry, similar to a doughnut.

Ingredients

• 1.36 kg (48 oz. = 6 cups) flour
• 1 teaspoon vanilla extract
• 2 cups undiluted evaporated milk
• 1 cup sugar
• 2 tablespoons baking powder
• Soy or corn oil for frying
• 4 teaspoons dry yeast dissolved in half a cup of warm water
• ground cinnamon
• 4 eggs
• honey
• ½ teaspoon salt

Procedure

1. In a large mixing bowl, mix the flour, salt, milk, eggs, baking powder, sugar and vanilla.
2. Mix the yeast and water together.
3. Add the yeast mixture to the other ingredients and stir. The mixture should look like smooth cake batter.
4. Cover the bowl and leave it for four hours.
5. Place five centimetres of oil in a pot and heat it up.
6. With a tablespoon drop the mixture in and roll. Loukoumades should be sphere-shaped, fried and should look golden or brown from all sides.
7. After they are fried, remove them and pour honey over them. Use the cinnamon for extra flavour. You can also use sesame seeds for flavour.

Cookbook:Low Country Shrimp and Grits

Cookbook | Recipes | Seafood | Southern cuisine

Ingredients

• 2-2½ cups shrimp stock (shrimp peels and parts,dried shrimp flakes, mirapoix, peppercorns)
• 3-4 strips thick smoky bacon
• 1 lb large shrimp, peeled (use peels to make stock)
• 1 pint (divided) heavy cream
• 1 recipe coarse grain hominy grits, time to complete when Shrimp are ready to serve
• butter
• ½ onion, minced
• 2-3 cloves garlic, minced
• 3-4 scallions, sliced, to garnish
• Salt, black pepper, cayenne, paprika, to taste

Procedure

1. Slice the bacon into 1 inch pieces bacon & fry until not too crisp; remove & reserve
2. Sauté onion & garlic in bacon fat until just softened (about 2-3 minutes)
3. Add chilies
4. Lightly season shrimp & add; sauté until ~half cooked – just turning pink, then remove & reserve w/ bacon
5. Deglaze with sherry
6. Add 1 cup (250 ml) cream & bring to boil, reduce
7. Add 1 cup shrimp stock, bring to a high simmer and reduce
8. The liquid should thicken; if necessary, add floured butter at this point (beurre manié)
9. Season with salt, pepper, chili flakes, cayenne, and paprika
10. Add bacon & shrimp back in & cook gently until shrimp just done
11. Add lime juice
12. Serve over grits, garnish with scallions or chives

Cookbook:Lynn's Veggie Salad

Recipes/Print version 0 to L
Category:	Salad recipes
Time:	30 minutes
Difficulty:

Cookbook | Recipes | Side dishes | Canadian Cuisine

Lynn's Veggie Salad is a light vegetable salad with a dash of spice to it.

Ingredients

• 1/2 cup (120g) of diced onion
• 1/2 cup (120g) of chopped celery
• 1 cup (240g) of shredded carrot
• 1/2 (120g) cup of cubed tomato
• 4-6 chopped green beans
• 4-6 chopped yellow beans
• 1 green pepper
• 3 chopped walnuts
• 1 tablespoon of fresh parsley
• 1 teaspoon of pepper
• 1 teaspoon of paprika
• 1/2 teaspoon of chives
• 1/2 teaspoon of salt

Procedure

1. Cut the green pepper into long thin strips.
2. Toss vegetables together in a large bowl.
3. Using a mortar grind the spices together, sprinkle over salad.
4. Sprinkle walnut chunks over salad.
5. Serve.

Notes, tips, and variations

• One can easily substitute the cubes of tomato for cherry tomatoes or plum tomatoes, however, these both have seeds in them and the bitterness is often undesirable.

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