Cookbook:Recipes/Print version 0 to L
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Cookbook:1-2-3-4 Cake
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| 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
Procedure (brief)
- Preheat oven to 175 °C (350 °F)
- Cream the butter and sugar together until fluffy.
- Beat in the eggs.
- Gradually sift in the dry ingredients, alternating with small additions of the milk.
- Transfer to a greased and floured baking pan.
- 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
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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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Warning: Default sort key "1-2-3-4 Cake" overrides earlier default sort key "Recipes/Print version 0 to L".
(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 sugar
- 2 level tablespoons rock salt
- 1 level teaspoon roasted cumin seeds
- 1 roasted Cookbook:Chili
- A handful of fresh mint leaves
Procedure
- Cut mangoes into 3 slices each - two from either side of the seed and one with the seed in it.
- Pressure cook mangoes with one small cup of water. Turn off heat as soon as the pressure cooker whistles once.
- Open cooker after 5-7 minutes and leave to cool.
- 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.
- Grind sugar and roasted cumin seeds using a food processor. (If using chilli, grind that too.)
- Mince mint leaves in a food processor.
- When cool, squeeze pulp of mangoes into a blender using hands. Discard skin and seeds.
- Purée mango pulp until smooth.
- Add ground sugar, rock salt, roasted cumin leaves, chilli powder and minced mint leaves. Blend well.
- Store in clean plastic/ glass bottle. Refrigerate.
To serve, add 4-5 teaspoons of concentrate to a glass of water. Enjoy!
(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 (300g) flour
- 2 tsp baking powder
- 1 tsp sugar
- 1/2 lb (225g) chopped shrimp
- 2 spring onions chopped.
- 1/4 cup (~60g) green pepper chopped
- 1 small onions chopped
- 4 cloves garlic
- 1 tsp thyme
- 1 tsp parsley
- water
- 1 scotch bonnet or hot pepper
- black pepper and salt (really optional here) to taste
Directions
- Combine green pepper, spring onions, onions, scotch bonnet, in bowl.
- Add remaining ingredients except water and mix thoroughly.
- Add enough water to make a soft mixture using a table spoon.
- Beat mixture until is smooth.
- 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
| This Cookbook page needs work. Please improve it. See the talk page for discussion regarding improvements. The following reason was given: This recipe lacks clear directions about heat levels and is poorly written. |
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| Category: | Filipino recipes |
One of my favorite Filipino dishes, this is quickly and easily prepared on a stovetop or can be made in a crock pot for a more traditional version. I generally do not use a recipe for this dish, but rather change the proportions depending on my mood that evening. This recipe's mutability is its finest feature, so feel free to use this recipe as a basic guideline.
Ingredients
- 4 chicken leg and thigh (this is the only "must have", breast just doesn't taste and feel as good!)
- 8 tsp "suka" vinegar made from coconut juice (as a variant, try balsamic vinegar)
- 8 tsp soy sauce
- 1 finely sliced onion
- 4 smashed cloves of garlic
- 1 whole sweet bay leaf or laurel
- ½ tsp. freshly cracked (not ground) black pepper corns
Preparation
- Sear the chicken in a pan, Brown the thighs on all sides, but don't worry about cooking them through, this step is basically just for taste and texture.
- Turn down the heat and add some oil, brown the garlic, add in onions. when this softens. Add vinegar. Remember not to stir or cover the pan until the vinegar boils.This will ruin your adobo. If you make a mistake stirring the adobo while uncooked, it will create a sour and bitter after taste.
- After the vinegar has simmered, add in the soy sauce and bay leaf and pepper.
- Cook until it has dried a bit. Adobo should not be saucy.
Serve over hot steamed rice.
(Philippines)
Cookbook: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. soft tofu
- cornstarch
- Oil for deep frying
- Sauce
- Condiments
- green onions, thinly sliced
- Grated ginger
- Grated daikon (white radish)
Procedure
- Cut the soft tofu into rectangular pieces about 1" thick.
- Arrange the layers on paper towels and leave for 10-15 minutes to drain. Change the paper and turn over the slices.
- Mix sauce ingredients, heat in a pan until boiling.
- Sprinkle cornstarch on a plate. Arrange the tofu slices on it. Sprinkle more cornstarch over the tofu. A powdered sugar shaker does a good job here.
- Heat the oil to 355°F (180°C) for deep frying.
- Pat any excess cornstarch 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.
- Remove and drain on paper towels.
- Arrange in a compote-type dish, pour the sauce. Top with a mound of grated daikon, a bit of grated ginger, and sliced green onions.
External links
Cookbook:Ala Diabla
Cookbook:Ala Diabla (Mexican Spicy Shrimp)
Cookbook:Alfredo Sauce
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| 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.
Alfredo Sauce is rich but simple. Because it is simple you can create many variations. You can add such elements as green peas, asparagus tips, lemon zest, blanched bacon or proscuitto, shrimp, and even bite-sized pieces of smoked salmon. Pretty much anything other than beef or game can be added to this basic sauce.
The tricks to making a good Alfredo are gentle cooking and a proper balance of ingredients. The sauce should be just thick enough to coat the pasta without pooling on the bottom of the plate, but it should not be so thick as to be glue-like. The sauce can be made in the time that it takes to bring a pot of water to the boil and cook the pasta.
Fettuccine Alfredo should be served immediately, because as it cools the large amount of fat in the sauce will congeal too much. If it cannot be served immediately it should be made thinner in the pan than you want it when it's plated and presented.
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
- Combine 1¼ cups (300ml) cream and the butter in a sautéing pan large enough to accommodate the sauce and later the pound of pasta. Heat over a low flame, stirring frequently, until the butter is melted and the cream comes to a bare simmer. Remove the pan from the heat once the butter is evenly incorporated into the cream.
- 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.
- Drain the pasta and add it to the pan, along with the remaining ½ cup (100ml) of cream, the cheese, the salt, the nutmeg, and several grinds of the pepper mill.
- 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.
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.
Cookbook:Aloo gobi
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| Category: | Indian recipes |
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Cookbook | Recipes | India | Vegetarian
Aloo gobi is an Indian curry. Aloo means potato and Gobi 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
- 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
- Heat the ghee/oil in frying pan, wok or karahi (an Indian utensil specially used for frying purposes)
- Add jeera (cumin seeds) and wait until they turn a light brown color.
- Add the spices (except for garam masala) and the tomatoes.
- When the mixture turns oily, add the vegetables.
- Roast the cauliflower and the potatoes until they turn soft. Stir occasionally.
- 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
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| 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, apporximately 600g or 1lb
- Salt and black pepper
- Hot pepper
- Ground or whole cumin (jeera) to taste, approximately 1 - 1½ tsp.
- Oil for deep frying
Directions
- Mix flour, baking powder, salt and water and knead lightly.
- Set aside to relax, covered with a bowl or wet cloth
- Boil potatoes in salt water until tender
- Peel and mash potatoes well
- If whole cumin is used, heat in a dry pan for a few minutes to release the flavour
- Season with salt, black pepper, hot pepper and geera
- Divide dough into 9 balls called a loyah
- Flatten out balls into 10cm, 4" circles and fill with potato
- Wet one edge with water, fold over and seal, enclosing all potato
- Deep fry in oil until golden brown
- Drain on brown paper or kitchen towel..
If loyah are made smaller, 12 medium sized aloo pies can be made
(Trinidad and Tobago)
Cookbook:Aloo masala
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| Category: | Side Dish recipes |
| Servings: | 4-6 |
| Time: | 20 minutes |
| Difficulty: |  |
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
- Heat oil.
- Sautée the mustard seed first, then add chana dhal, curry leaves, onion and chillies.
- Fry until the onions begin to change color.
- Add potatoes.
- Sprinkle the turmeric evenly and stir well to mix all the ingredients
- Cover and cook on a medium flame for about 5 minutes, stirring well, until the potatoes become very soft and somewhat mashed.
(Indian; Vegan)
Cookbook:Angels On Horseback
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| Category: | Appetizer recipes |
| Servings: | 12 |
| Time: | 30 minutes |
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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
- Mix the wine, garlic, salt and pepper together. Add the oysters and marinate 10 to 20 minutes.
- Preheat the broiler.
- Cut each bacon slice in half and wrap each oyster with a piece of bacon, securing with a toothpick.
- 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
- Preparing and serving the tea
- Pour freshly drawn water (see note below) into a tea kettle. Electric kettles are fast and convenient.
- If brewing 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.
- If using loose tea, prepare the tea
- 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.
- 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.
- 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.
- 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.
- Place the tea or tea bag into the teapot.
- 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.
- Allow the tea to brew 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-brewing (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.
- 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
- 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, brewing time, and product variations
For the freshest tasting cup of tea, you should always use 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. 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.
Green tea and white tea require water that is near boiling, 140-185°F (60-85°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 and white teas usually brew for shorter periods, anywhere from :30 seconds to 2 minutes. Bitterness in the tea is usually the result of overheating the water, brewing the tea for too long, or both.
Black tea, having been oxidized and more stable, brews best with water that is at a full, rolling boil, 212°F (100°C). Brewing 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 brewing time to allow the full flavor to develop. Some exotic black teas do not turn bitter after long brewing periods, and the instructions may recommend 10 minutes to several hours for best flavor.
Oolong tea and Darjeeling tea are lightly oxidized, thus their preparation method usually falls somewhere in between green and black teas. The water should just be starting a light boil, 194-212°F (90-100°C), and the brew time is typically 1-3 minutes.
Rooibos (Aspalathus linearis, often referred to as 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 brewed in a manner similar to tea. Read the instructions that came with the product. If no instructions came with it, brew as you would black tea, and experiment with brew 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
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 | |
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| Category: | Dessert recipes |
| Servings: | 8 |
| Time: | prep: 5 minute chilling: 60 minute |
| Difficulty: |  |
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
Procedure
- Mix the mandarin oranges, fruit cocktail, and coconut in a large bowl.
- Fold in the whipped cream and marshmallows.
- Chill for at least an hour.
- 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
- Wash the beans well.
- 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.
- 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.
- 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.
- 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.
- Transfer the beans to the pan. Let it stay until sweet taste infiltrates to the beans for 30 minutes.
- 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.
- 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
- In small bowl, sprinkle yeast and sugar evenly over the lukewarm water; stir until yeast dissolves. Let stand 10 minutes or until foamy.
- 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.
- 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 | Cuisine of Chile
Ingredients (for 5 people)
- 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
Preparation
- Place all the above ingredients, other than the heart, in a bowl and mix thoroughly.
- 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.
- 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.)
- 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
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| 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
Procedure
- 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.
- Mix the wet and dry ingredients and roll into small balls and flatten on oven trays
- 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
- Using brown sugar instead of white sugar gives more colour and flavour
- 1 teaspoon bicarbonate of soda and add a little more water if mixture is too dry
- 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 | |
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| 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
- Soak the raw rice in water overnight.
- Grind the soaked rice until about ¼ ground.
- Add the grated coconut along with a little water and continue grinding.
- 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.
- Transfer it to a wide open container and leave it to rise overnight.
- The next morning, add salt and refrigerate the batter until use.
- 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.
- 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.
- Cover the pan with a hot lid and remove the appam with a spatula after 2-3 minutes, when it becomes slightly browned around the edges. It should be round, with a thick centre and thin, lacy edges.
Makes 12.
Notes, tips and variations
- The batter should ferment overnight without any added starter, but often won't. Yeast (or better still, kefir) can be added to help it ferment.
- The grinding can be done in a blender. Make sure that there is enough liquid so that it all swirls around in the blender, mixing properly.
See also
(Indian; Vegan)
Cookbook:Apple Bundt Cake
| Recipes/Print version 0 to L | |
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| Category: | Cake recipes |
| Servings: | 12 slices |
| Time: | 2 hours |
| Difficulty: | |
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
- Mix quickly in the food processor the sugar and lemon rind.
- Add eggs and blend until it becomes a nice cream.
- Continue blending while slowly adding the oil.
- Blend until well mixed and add vanilla.
- In a separate bowl sift the dry ingredients all together (flour, allspice, nutmeg, baking powder, baking soda, salt and cinnamon).
- Mix the dry ingredients slowly into the batter blending until it becomes a nice thick cream.
- Add grated apples and blend quickly into batter just to mix. Be sure not to overblend and shred the apples too much.
- Add raisins and pulse the processor as to just mix them in and not shred them.
- 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
- In a medium bowl stir together flour, brown sugar, and oatmeal. If the room temperature is a bit warm, you should cool this mixture.
- 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.
- 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.
- Sprinkle the filling onto the apples. You may pat it down just a bit.
- 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
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 two variations on apple pie:
- Apple Pie I: an apple pie recipe which suggests a variety of apples.
- Apple Pie II: a recipe that uses the first one as a model; uses McIntosh apples exclusively.
Cookbook:Apple Pie I
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| Category: | Dessert recipes |
| Servings: | 6-8 |
| Time: | prep: 45 minutes baking: ~60 minutes |
| Difficulty: | |
Ingredients
Pie Crust
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
Procedure
Pie Crust
- Rub flour, margarine, lard, and salt together until the mixture has the consistency of fine breadcrumbs.
- Add 2 tablespoons water to make a soft but firm dough.
- Roll pastry on floured surface to the size you want your pie. Make two crusts.
- 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!
- Peel and slice apples into 1/8th-1/4th inch thick segments.
- Add lemon juice to apples.
- Mix apples by hand with 1/2 cup sugar and a few dashes of cinnamon.
- Transfer segments, minus their acquired juices, to pie pan. (Omitting the expressed juice will help prevent the pie from boiling over in the oven.)
- Mix the rest of the sugar, cinnamon, nutmeg, flour, and cornstarch in a separate bowl.
- Pour this over the apples in pie pan.
- Dot with butter.
- Cover with the other crust.
- Firm down edges with fork or finger.
- Cut heart or diamond-shaped vents into top crust.
- Brush the pastry top with milk and sprinkle additional sugar and cinnamon over the top.
- Bake at 350 °F (177 °C) until golden brown (about 60 minutes).
- 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 very hot immediately after the pie is taken from the oven.
(p)
Cookbook:Apple Pie II
Ingredients
- 2 Pillsbury pie crusts
- 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
- Core, peel, and slice the apples into ¼ or ⅛-inch segments.
- Add lemon juice to the apple segments.
- Transfer excess juices to the pie pan.
- In a separate boiling pot, set the sugar and water to boil to make a simple syrup.
- In a separate bowl, mix the cinnamon, nutmeg, flour, and cornstarch.
- When the syrup is done boiling, gradually bring all of the ingredients together.
- Arrange one of the pie crusts on top of the pie pan.
- Add the apple filling into the pie pan.
- Cover the filling with the other pie crust and make three slits on top.
- Bake in the oven at 350°F for 60 minutes or until golden brown.
- Take out the pie and set to cool.
- If desired, serve warm with ice cream or frozen custard.
Cookbook:Apple raisin oat muffins
| Recipes/Print version 0 to L | |
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| Category: | Muffin recipes |
| Servings: | 18-21 |
| Energy: | 135 Cal |
| Time: | 45 |
| Difficulty: | |
| NUTRITION FACTS: | |
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| 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
- Preheat oven to 425 °F (220 °C)
- Grease muffin pans with cold butter, shortening, or pan spray
- In a large bowl, thoroughly combine flour, oats, baking powder and baking soda
- In a smaller bowl, thoroughly combine eggs, sugar, milk, oil, apple, cinnamon, nutmeg, salt, vanilla and raisins
- Add wet ingredients to the dry ingredients and mix with bare hands until just combined. Do not overmix!
- Fill muffin cups about three-quarters full, then place on oven's upper rack and turn the oven down to 375 °F (190 °C)
- Turn muffin pans 180° after 10 minutes; check for doneness after 15 minutes
- Muffins usually take 20 to 25 minutes to cook completely
- 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 | |
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| Category: | Dessert recipes |
| Servings: | 6 |
| Time: | 1-6 hours |
| Difficulty: | |
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
- 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.
- Cook in a double boiler until the tapioca is entirely transparent.
- 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.
- Pour the hot tapioca over these, place in a hot oven, and bake until the apples are soft.
- 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
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| Category: | Chicken recipes |
| Time: | 1 hour |
Arroz con pollo (rice with chicken) is a traditional dish that's common throughout Latin America especially in Cuba, Panama, Peru, Puerto Rico, Costa Rica, and the Dominican Republic. Common ingredients include rice, vegetables, fresh herbs and chicken. It's a derivation of Spain's paella.
Below are two recipes. The first is popular throughout the Caribbean; the second is the Peruvian recipe.
Caribbean recipe (serves four)
Ingredients
- A three to four pound chicken cut into serving pieces
- 4 cloves of fresh, minced garlic
- 1 small, finely chopped onions
- 2 cups medium or long-rain rice
- 6 cups chicken bouillon
- 1/2 oz chopped cilantro
- 8 oz canned peas (thoroughly drained)
- 8 oz diced red bell pepper
- 1 medium onion, chopped
- 1 can (15 ounce) diced tomatoes
- 6 cups chicken broth
- 1/2 tablespoon sweet paprika
- 8 saffron threads or 1 teaspoon food coloring for yellow rice
- salt and pepper to taste
- olive oil
Procedure
- Season the chicken with two pinches of salt and a pinch of pepper.
- Pour enough olive oil into a large skillet to just barely cover the bottom.
- 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.
- Sauté garlic until brown. Be careful, garlic burns easily.
- Add the onion, bell pepper, tomatoes and paprika. Sauté until the vegetables are tender.
- Transfer the ingredients to a large stewing pot.
- Add the cilantro, boullion and saffron (or food coloring). Bring to a rolling boil.
- 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.
- 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.
- Sprinkle peas on top of the rice.
Peruvian recipe (serves nine)
Ingredients
- 9 chicken drumsticks
- 9 chicken thighs
- 1 orange
- 1/2 lemon
- 1/2 lime
- Adobo (or salt)
- 1 pound chopped green pepper
- 1 pound chopped onion
- 3 cloves garlic
- 15 oz. tomato sauce
- 1 small jar chopped pimentos
- 1 1/2 cups cooking sherry
- 2 cups water
- 3 cups long-grain rice
- 1 tablespoon salt
- bay leaf
- pinch of saffron
- can of peas
- olive oil
Procedure
- Marinate the chicken for about 6 hours in the juice of 1 orange, 1/2 lemon, and 1/2 lime. Sprinkle with Adobo (or salt).
- Brown chicken in a pan.
- Saute onion, pepper, and garlic to make a sofrito.
- Add tomato sauce to sofrito, cook for 5 min.
- Add pimento, liquid from can of peas, bay leaf, salt, saffron, sherry, and water. Add chicken, cover pot, and cook for 1/2 hour on low.
- Add rice, cook on stove on low or in oven at 350 °F until liquid is almost absorbed (about 30-45 min.).
- Mix in peas and let them warm up before serving.
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
- Recipe on Restaurant And Institutions website
(Peruvian)
Cookbook:Arroz tapado
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| Category: | rice recipes |
| Servings: | 6 |
| Time: | 45 minutes |
| Difficulty: | |
Cookbook | Recipes | Cuisine of Peru
Arros tapado (topped rice) is very popular in Peru and is a favorite among children.
The minced beef prepartion is very similar to picadillo 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 water
- 1 pound washed rice
- 1 onion, finely chopped
- 2 pounds 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
Procedure
- Sauté the garlic in oil, add a few drops of lemon juice, salt and the water and bring to a boil.
- Add rice and cook until tender. This should take 20 to 25 minutes.
- In another pan, stir in onions and sauté.
- Add meat, tomatoes, tomato paste, raisins, olives, egg and parsley.
- 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.
- 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. |
Ingredients
- Small broiled bone
- 1 1/2 pint 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
- Put a small broiled bone to the peas, and water in proportion, the celery, the herbs, and onion.
- Add cayenne pepper and salt to taste; boil it briskly for five hours.
- Strain and pulp it, then add the spinach juice, and asparagus.
Notes and Tips
This page incorporates text from the public domain 1881 Household Cyclopedia.
Cookbook:Atkins-friendly Tira Misu
| Recipes/Print version 0 to L | |
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| 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
Directions
- Blend everything together until smooth.
- 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 | |
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| 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
- Mix the flour and salt.
- 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.
- 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.
- Let the balls sit for 5 minutes.
- 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.
- Cook in a dry metal pan on a low flame.
- 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.
- 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.
- 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
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| 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
- 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.
- Scrape off the eggplant skin. It's all right if you miss a few burned bits.
- 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
Bacalhau à Gomes de Sá is a Portuguese dish of salt cod and potatoes created in the 19th century by Gomes de Sá at the restaurant Restaurante Lisbonense in the city of Porto.[1] [2]
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
- Always follow all FOOD SAFETY precautions when preparing food.
- 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.
- 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.
- 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.
- 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.
- 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.
- Bake for about 20 minutes in a 400ºF/200ºC oven until the top is lightly browned.[3]
- Garnish with olives and hard-boiled egg slices. Sprinkle with parsley.
- Serve from the casserole with a cruet of olive oil and port vinegar on the side.
References and Notes
- ↑ Wikipedia article
- ↑ Bacalhau is the Portuguese word for cod as well as for salt cod and the dishes made from it.
- ↑ SAVE ENERGY. Do not preheat your oven unless it is absolutely necessary (e.g. cakes, pastries and roasting).
(Portuguese Cod Cassarole)
Cookbook:Bacon Cheese Omelet
| Recipes/Print version 0 to L | |
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| 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 12-oz slices of American cheese
- 2 tablespoons of butter
Equipment
Procedure
- Cut or break bacon into one-inch pieces.
- Cut or break slices of cheese into one-inch-wide strips.
- Beat or whisk eggs until evenly colored.
- Heat pan over high heat until butter is melted and spread over entire pan surface.
- Turn heat to medium, pour in eggs, and rotate the pan so that eggs cover the entire surface of the pan.
- 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.
- Lay the cheese down the center of the omelet.
- Place the bacon on top of the cheese.
- Flip one side over the bacon and cheese strip, then the other.
- Turn to low heat and serve when cheese has melted.
Nutritional Information
Energy: 888 kCal Fat: 79g Sugar: 1g Carbohydrate: 1g Glycaemic Load: 0
(p)
Cookbook:Baingan Bartha (Southern)
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| 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 curd (or yoghurt)
- salt to taste
Procedure
- 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).
- Set aside to cool.
- Grind the chillies, coconut and coriander together in a food processor to form a paste.
- Peel the eggplant skin off and mash the flesh to a uniform pulp by hand.
- Mix in the coconut paste and then 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.
(Indian)
Cookbook:Baked Lamb and Yogurt
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| 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
- For yogurt sauce
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
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
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
- Heat oven to 350° F (180°C)
- Layer sliced onion and apple in a baking dish that can be covered; drizzle honey and half the caraway over apple and onion slices
- Season meat with garlic salt and pepper; spread top of meat with Dijon
- Sprinkle remainder of caraway
- Cover and bake for one hour.
Cookbook:Banana bread
Cookbook | Recipes | Bread Recipes
| Recipes/Print version 0 to L | |
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| 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!
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
- Preheat oven to 350°F (175°C).
- Lightly grease an 8 in x 4 in loaf pan.
- Combine all ingredients into a large mixing bowl. Beat well.
- Pour batter into pan.
- 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
- Banana Bread recipe with step by step instructions and photographs
- Banana Bread Recipe
- Banana Bread - The Best Banana Bread Recipes
Cookbook:Banana nut muffin
| Recipes/Print version 0 to L | |
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| Category: | Muffin recipes |
| Servings: | 20 2-inch muffins |
| Time: | prep: ~15 minutes baking: 20-25 minutes |
| Difficulty: | |
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
- Preheat oven to 400°F (200°C).
- Grease a muffin tin.
- Cream eggs, honey/molasses/sugar, milk, vegetable oil, and bananas.
- Combine dry ingredients, then mix sparingly with wet ingredients. Lumpy batter is to be expected.
- Bake for 20 to 25 (probably 25) minutes.
Makes about 20 2in (5cm) muffins.
(p)
Cookbook:Banana Chocolate Bread Pudding
| Recipes/Print version 0 to L | |
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| Category: | Dessert recipes |
| Servings: | 6 |
| Time: | 1 ½ hours |
| Difficulty: | |
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
Preparation
- 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
- in a bowl, whisk together the eggs, whipping cream, vanilla extract, ¼ cup rum and 3 tablespoons sugar.
- slice the bread, trim off the crusts and cut it into strips. divide the bread strips into three parts.
- butter a loaf pan
- peel the bananas, cut them in half crosswise and then lengthwise
- 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.
- cover the bottom of the loaf pan with bread strips (use 1/3 of the bread strips for this)
- spread half of the banana pieces on top of the layer of bread strips
- spread half of the chocolate chips on top of the bananas
- add another layer of bread strips
- pour half of the egg mix into the loaf pan and let it soak in for a minute.
- 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
- let the loaf pan sit for about 15 minutes while preheating the oven to 350°F
- bake for 50 minutes. let cool for 10-15 minutes
serve with Rum Sauce, whipped cream or vanilla ice cream.
Cookbook:Banana Cream Pie
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| Category: | Dessert recipes |
| Servings: | 6-8 |
| Time: | prep: 30 minutes cooking: ~30 minutes |
| Difficulty: | |
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
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
- Prepare Grandma's Pie Crust.
Pie filling
- In the top of a double boiler, whisk together sugar, flour, salt and milk. Stir out any lumps.
- Bring water to boiling in lower portion of double boiler.
- Stir constantly until mixture is thickened, about 5-minutes.
- Place lid on mixture and continue cooking for 10 more minutes, stirring occasionally.
- 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.
- Pour tempered egg mixture into pan of hot pie filling. Stir constantly and cook for 2 more minutes.
- Remove from heat, add butter and vanilla. Stir until mixed.
- Slice 2 bananas. Dip slices in lemon juice, shake off excess and distribute banana slices in the bottom of baked pie shell.
- Pour half of pie filling over bananas in bottom of pie shell. Make sure banana slices are covered by pie filling.
- Slice remaining 2 bananas. Dip in lemon juice, shake off excess and arrange on top of filling in pie.
- Pour remainder of pie filling over second layer of bananas in pie shell. Cover all bananas with filling.
- Chill for about 1 hour before adding topping.
Pie topping
- In a large bowl, whip cream with electric mixer until peaks are just forming.
- Beat vanilla and sugar into cream and continue mixing until peaks form in cream.
- Don't over beat the mixture or it will form lumps and begin to turn to butter.
- 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
Banana Crème Pie
Ingredients
- 3 or 4 bananas, sliced
- 3/4 cup sugar
- 1/3 cup all purpose flour or
- 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
- Combine sugar, cornstarch, and salt in a saucepan.
- Add milk gradually.
- Cook, stirring constantly, over medium heat til bubbly.
- Cook and stir an additional 2 minutes and remove from burner.
- 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.
- Remove from heat.
- Add butter and vanilla and stir til smooth.
- Slice 3-4 bananas into the cooled baked pastry shell.
- Top with pudding mixture and spread meringue (if desired) on top of the pie.
- 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
Cookbook:Banana-Spirulina Pancakes
| Recipes/Print version 0 to L | |
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| Category: | Flatbread recipes |
| Servings: | 3 |
| Time: | 15 minutes |
| Difficulty: | |
Cookbook | Recipes | Flatbread
Pancakes are a type of flatbread prepared from a batter that is baked on a hot griddle or frying pan. They exist in several variations in many different local cuisines. Most pancakes are quick breads, although some are also made using a yeast-raised or fermented batter. Here are some basic pancake recipes.
Pancakes from Scratch
Ingredients
- 1 cup (120 grams) all-purpose flour (white, whole grain or 1:1 mix of white and whole grain)
- 1½ teaspoon baking powder
- 1 pinch salt
- 1 cup (250 ml) milk (substitute buttermilk or 1:1 mix of milk and buttermilk)
- 3 eggs, separated
- 1 Tbs white sugar (Optional: this will add a sweetness to your pancakes and is recommended if you are not using any sauces, syrups or ingredient such as bananas or blueberries that will add natural sugars to the mix.
Procedure
- In large bowl, mix dry ingredients together until well-blended.
- Add milk and mix well until smooth.
- Separate eggs, placing the whites in a medium bowl and the yolks in the batter. Mix well.
- Beat whites until stiff and then fold into batter gently (skip this step for heavier pancakes or if 1 cup buttermilk is substituted for milk).
- Pour ladlefulls of the mixture into a non-stick pan, one at a time.
- Cook until the edges are dry and bubbles appear on surface. Turn; cook until golden. Yields 12 to 14 pancakes.
Notes, tips, and variations
- Serve with butter, maple syrup, fruit, Nutella, melted chocolate, jam or cheese.
- Pancakes do not store well.
- Use buttermilk instead of milk, or wholegrain flours instead of white. This will change the consistency of the final product (i.e. whole grain flours generally lead to a denser heavier pancake, so try mixing white and wheat in various proportions as suggested above to get the feel you want).
- Add sliced fruit such as banana and apple, or broken crispy bacon to the batter after pouring into the skillet and before flipping.
Banana-Spirulina Pancakes (Vegan)
This is a recipe for Banana-Spirulina Pancakes that makes about 5-6 large pancakes (serves two people well).
Materials
- 1¼ cup Flour (check that label!)
- 2 tablespoons Sugar
- 2 teaspoons Baking powder
- ½ teaspoon Salt
- About 1 teaspoon powdered Spirulina (optional, but recommended)
- 2 tablespoons Vegetable oil
- 1¼ cup Rice milk (soy might also work)
- 1 thinly sliced Banana (if you freeze the banana first, you can get very thin slices)
- non-stick skillet, sauté pan, or griddle
- Spatula
- Maple syrup
- non-stick spray
Steps
Sift and mix flour, sugar, baking powder, salt, and spirulina in a big bowl.
- In a separate bowl, mix oil and milk.
- Make a well in the center of the dry ingredients.
- Dump in the liquid ingredients and lightly mix the two together.
- Do not whisk, beat, or otherwise try to mash out all of the batter lumps. You will end up with tough, flat, and ugly pancakes. Keep a light hand, and your pancakes will remember by yielding fluffy results.
- Gently toss in the bananas and stir them just to coat in the batter.
- Heat up the non-stick pan and spray evenly with oil.
- Using a 1/3 cup measure as a scoop, dip into the batter and pour evenly into the skillet. Watch your heat carefully, you want it on medium-hot (don't burn them).
- When bubbles begin to form in the middle of the pancake, and the edges look somewhat set, give it another spray of oil.
- Immediately, flip over.
- Cook for another minute or so, then remove the pancake, and put it in the toaster oven on warm (Or find some way of keeping it warm while you finish off the batter).
- Spray the pan again, and repeat until the batter is all gone.
Serving Tips
A light maple syrup is very good. Some prefer this without anything.
Links
External links
Cookbook:B%C3%A1nh_M%C3%AC
{{:Cookbook:B%C3%A1nh_M%C3%AC}}
Cookbook:Barbecued Spare Ribs
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| 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 tablespoons 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
- 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.
- 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.
- Roast ribs for 45 minutes.
- Raise oven temperature to 450°F, and roast for 15 more minutes.
- 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
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 (pop) 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
- Mix everything in a pot.
That's it. You'll want to heat the sauce with some pre-cooked meat in it of course.
(p) (simple everyday sauce for leftovers)
Cookbook:Barbecue Sauce - Kansas City style
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| Category: | Sauce recipes |
| Servings: | 8 (1/4 cup each) |
| Time: | 20 minutes |
| Difficulty: | |
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
- Combine all ingredients in a sauce pan.
- Mix well.
- Simmer over low heat for 20-minutes, stirring occasionally.
Notes, tips and variations
- This sauce tastes very close to commercial barbecue sauces such as Masterpiece and Bullseye.
Warnings
- Keep refregerated
- Add to meat near end or after cooking to avoid burning sauce because of sugar content.
Cookbook:Basic Indian tomato gravy
Cookbook | Recipes | India | Vegan Cuisine
| Recipes/Print version 0 to L | |
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| Category: | Sauce recipes |
| Servings: | 4 |
| Time: | 20 minutes |
| Difficulty: | |
This traditional Indian tomato gravy can be used as a base for all sorts of vegetables, boiled eggs, cubed paneer or chicken. This is often referred to as a "curry". It is usually eaten with plain white rice or rice mixtures.
Ingredients
- 5 tomatoes, chopped large
- 1 onion, diced small
- 1 tablespoon ghee
- ½ teaspoon ginger paste
- 5 cloves garlic, pounded
- 1 teaspoon chilli powder
- ½ teaspoon coriander powder
- ¼ teaspoon turmeric powder
- salt to taste
Procedure
- Fry the onions in hot ghee until they start to brown.
- Add the ginger and garlic and stir, then add the powdered spices. Blend well.
- Throw in the tomatoes and salt to taste.
- Turn the flame down to medium and cover for 10 minutes.
- This will form a spicy gravy to which you can add any mixture of vegetables or chicken. If using cooked vegetables, keep the pot on the flame until they are uniformly heated; for uncooked vegetables, cook as long as necessary. For raw chicken be sure to cook for at least 20 minutes.
Serves 4.
Notes, tips, and variations
- I like to add a little cayenne and cumin, and leave out the chili powder (though "chili powder" in Indian recipes is cayenne, ie. powdered chilis!)
- I tried using lamb with this gravy, but the flavours conflict. I would recommend sticking with chicken or vegetables for this recipe. Also, depending on the freshness of your spices, you may want to add extra spices in the same ratio to achieve a stronger flavour.
- Generally for lamb you can use all the above ingredients except the tomatoes. Marination is preferred. Cloves and cinnamon can be added to give an excellent flavour.
(Indian; Vegan)
Cookbook:Bean Jahni soup
| Recipes/Print version 0 to L | |
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| 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
- 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.
- 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.
- 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:Béchamel sauce
| Recipes/Print version 0 to L | |
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| Category: | Sauce recipes |
| Servings: | 4 cups |
| Time: | 30 minutes |
| Difficulty: | |
Béchamel is one of the five "mother sauces" in French cuisine. A basic white sauce, it can be used as the base of many other sauces.
Yield is 4 cups béchamel.
Ingredients
avoirdupois:
- ¼ cup unsalted butter
- ¼ cup white flour
- 4½ cups scalded whole milk > 3% milk fat
metric units:
- 50g butter
- 50g white wheat flour (type 405)
- 1000ml milk
And optional spices:
- salt
- pepper
or
- 1 small onion peeled & stuck with a clove
- 1 fresh bay laurel leaf
Procedure
- Soften the unsalted butter and knead into the flour.
- Cook the roux of butter and flour over gentle heat, but do not brown.
- Test the roux as it should not have apparent flour taste.
- Add milk to new pot
- Peel the onion and stick with one clove.
- Assemble into a scalding pot with one bay leaf.
- Stir some more. Do not let the milk adhere and cook to pot bottom.
- Keep stirring until milk is scalded at 80°C.
- Remove cloved onion and bay leaf.
- Combine scalded milk slowly into cooked roux.
- Stir and cook for 15 minutes. No lumps should be present.
Variations
The first is for general all-purpose usage. The second is for desserts requiring a thickening. The third is for my signature lasagne ferrera. The fourth is for Atkins compliance. The last one lends a peculiar sweetness when made with a two-row brewers' malt.
Pure olive oils and virgin olive oils are somewhat orthodox. Vegetable oils and other oils are certainly outside orthodoxy.
- butter & common white flour > 10% protein
- butter & white rice flour
- butter & semolina durum flour
- butter & wheat gluten
- butter & malted barley flour
Cookbook:Beef and Barley Stew
| Recipes/Print version 0 to L | |
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| 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
- Combine the flour, salt, pepper, and paprika on a plate, and dredge the cubed beef in the flour mixture.
- Add the oil to a Dutch oven or large saucepan on medium high heat. Brown the beef in the oil.
- 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.
- 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
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| Category: | Soup recipes |
| Servings: | 6-8 |
| Time: | 35 minutes |
| Difficulty: | |
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
- Place the onions and vegetables in a large stock pot, and add the beef and beef stock on top.
- Bring to a simmer over low heat for 30 minutes, stirring well.
- When the beef and vegetables look cooked, add the vegetable broth and season.
- Bring back to a simmer and serve.
Cookbook:Bengal Potatoes
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| Category: | Side Dish recipes |
| Servings: | 4-6 |
| Time: | 30-60 minutes |
| Difficulty: | |
Cookbook | Recipes | Vegetarian cuisine | Cuisine of India | Side dishes
Bengal Potatoes is an Indian side dish.
Ingredients
- potatoes - approximately 2 lb
- 2 teaspoons panch puran
- ground turmeric
- chili powder (Preferably not too hot. I was told to use Kashmiri chili )
- oil or, preferably, ghee
Procedure
- Put a little oil or ghee into a large heavy-bottomed pan with a good lid and put it onto a medium heat.
- Add panch puran, and let them cook gently until the seeds start to pop.
- 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.
- Add a little ground turmeric, enough to just colour the cut surfaces of all the pieces.
- Add a little chili powder. The quantity varies depending on your palate, and the strength of the chili.
- Stir well to distribute the spices.
- 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
- Mix the dry ingredients.
- Cut (mix) in the fat, preferably as you would for an apple crisp or traditional pie crust.
- Add the milk, mixing only as needed to wet the dough or batter.
- If doing drop biscuits, you'll plop the batter by spoonfuls (large spoonfuls) onto the cookie sheet. Otherwise, for cut biscuits:
- Space the biscuits 1" apart on the cookie sheet.
- Bake 10 to 12 minutes in a 450°F oven, stopping when lightly browned on top.
- 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 labled "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
- Preheat oven.
- Sift all dry ingredients into bowl.
- Cut in shortening until like coarse meal.
- Beat egg lightly and add to milk.
- Add liquid to dry ingredients and mix with fork until dough holds together.
- Turn out onto floured board and knead lightly with floured fingers.
- Roll out 3/4 inch thick and cut with floured cutter (a round cookie cutter).
- Place on baking sheet and bake at 450°F for 12 minutes.
Cookbook:Biscuits and Gravy
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| 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
- Make 'cut' biscuit dough.
- Place the cut biscuits in the oven at the same time as step 3 of the gravy procedure.
- Remove from oven after 10 to 12 minutes; the biscuits should be warm when served with the gravy.
Gravy
- Brown the sausage in a large skillet.
- 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.
- Add the bacon grease to the skillet, place the skillet on low to medium-low heat.
- Once the bacon grease is up to temperature mix the flour into the grease.
- Add the milk slowly, mixing as you pour.
- 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.
- Continue stirring until the gravy has nearly reached the desired consistency, usually about 10 minutes.
- Add the browned sausage held in reserve.
- 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
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| 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
- In a large bowl, mix all ingredients together.
- Form meat mixture into a loaf or pat into a lightly oiled loaf pan.
- 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 | |
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| 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
- 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.
- 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
- 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.
- Stir, then add half the flour and knead the dough.
- 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.
- 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.
- Knead the dough again and leave it until it rises.
- Heat an oiled frying pan. With a large ladle pour the dough (it should be liquid) in the center so it makes a circle.
- 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.
- After it is ready, put the blin on a large plate and start making the next one.
(Russian)
Cookbook:Blondies
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. (140g) 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
- Preheat oven to 325°F (170°C).
- 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.
- In a small bowl stir together the flour, baking powder and salt. Set aside.
- In a large bowl, stir the melted butter, brown sugar, and vanilla until uniform, breaking any large lumps of sugar.
- Beat in egg until creamy.
- Gently fold in flour mixture. When flour is nearly incorporated, gently fold in toasted pecans. Do not overmix.
- Spread mixture into buttered 8"x8" (20cm x 20cm)baking dish.
- Bake @ 325°F (170°C) for 30 minutes or until desired doneness.
- Let cool and cut into bars.
Cookbook:BLT Sandwich
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| 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
- Toast the two slices of bread.
- While the bread is toasting broil or fry the bacon until crisp, taking care not to burn it.
- Once the toasted bread is ready, spread with desired condiments.
- Layer one slice of toast with the lettuce, tomato slices, and bacon. Add black pepper as desired. Top with other slice of toast.
- 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 muenster or pepper jack.
- 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 Nayonaise, a vegan mayonnaise substitute, in place of the mayo.
Warnings
Take care when frying the bacon to avoid a grease fire. (Should one occur, do not douse the flames with water; 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
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| Category: | Muffin recipes |
| Servings: | 12 |
| Time: | 20 |
| Difficulty: | |
Blueberry muffins are a pastry common in many parts of the world.
Ingredents
- 1¾ cups (420g) flour
- ⅓ cup (160ml) sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 eggs, beaten
- ¾ cup (180ml) milk
- ¼ cup (60ml) cooking oil
- ¾ cup (180ml) blueberries, fresh or frozen
Procedure
- Grease muffin cups or line with paper cups; set aside.
- Preheat the oven to 400°F (200c).
- In a medium bowl, combine flour, sugar, baking powder, and salt. Make a well in the center of the mixture and set aside.
- 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.
- Spoon batter into prepared cups, filling each about two-thirds.
- Bake for 18 to 20 minutes or until golden. When a wooden toothpick is inserted near the middle, it should come out clean.
- 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 medium size shrimp
- 3 lb 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
- Peel and cut the manioc and put in a pan with cold water and salt.
- Cook until tender, drain and reserve both the cooked manioc and the liquid.
- Discard any manioc fiber.
- 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.
- Peel and de-vein the shrimp.
- Sauté the onion and garlic in the olive oil until wilted.
- Add 1/2 of the chopped cilantro and the tomatoes, stirring well.
- Add the 2½ lb. shrimp and cook it (about 15 minutes).
- Add the puréed manioc.
- Check the amount of liquid and add more of the reserved manioc liquid to thin the mixture, if necessary.
- Add the coconut milk, the remaining cilantro and the palm oil.
- Check for salt and pepper.
- Serve over Brazilian white rice.
(Brazilian)
Cookbook:Boerewors
| Recipes/Print version 0 to L | |
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| 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 brandy (optional)
- 2¼ wide sausage casings
Singeing coriander
Singed coriander is often used to spice Afrikaner dishes.
- Place seeds into a dry frying pan.
- Put the pan onto low heat and allow coriander to burn slightly.
- 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.
Method
- Cut all meat and spek into cubes.
- Mix spek and meat together thoroughly, and then coarsely mince.
- Add all dry spices, vinegar, and if used, brandy.
- Mix together lightly with a large, two-pronged fork.
- Place the casings in water.
- Place mixture in fridge for 2 hours to blend the flavours together, leaving the casings to soak for the same time.
- 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.
- 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.
- 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
- 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 overspice 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. 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 -- e.g., 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 overdrain 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: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.[1]
The following recipe describes the procedure required to prepare triangular shaped börek from commercially produced phyllo. Links to recipes for fillings are listed at the end of the recipe.
Ingredients
- 2 cups prepared filling
- 1 box yufka/phyllo pastry sheets[2]
- Melted butter or high quality vegetable oil.[3]
Procedure
- Always follow all FOOD SAFETY precautions when preparing food.
- 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.
- 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.
- 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.)
- Fold the right lower corner upward over the filling to form a triangle. (Step 3. in the diagram.)
- Now fold the right upper corner over to the left (Step 4. in the diagram.)
- Continue folding in this manner until you reach the end of the strip.
- 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.
- Fry in oil at 340ºF until golden brown or bake at 350ºF for 15 minutes.[4]
Fillings
- Peynirli Börek - White cheese filling
- Kıymalı Börek - Minced meat filling
- Tavuklu Börek - Chicken filling
- Ispanaklı Börek - Spinach filling
Notes
- ↑ Algar, Ayla Esen (1985) The Complete Book of Turkish Cooking ISBN 0-710-30334-3
- ↑ Available from Turkish, Greek, Armenian and Middle-Eastern grocers, among others, as well as some supermarkets.
- ↑ e.g. peanut, hazelnut, walnut, almond, grapeseed. Avoid anything with a greasy taste such as corn oil.
- ↑ Prewrapped, uncooked börek freezes well. To cook, bake at 325ºF for 30 minutes. Do not deep-fry frozen foods. Splattering oil can cause burns and fires. You may sautée them in a covered pan 2 or 3 at a time. Hold the cover in front of your face as you place each börek in the pan.
Warning: Default sort key "Recipes/Print version 0 to L" overrides earlier default sort key "1-2-3-4 Cake".
(Middle Eastern cuisine)
Cookbook:Bouballe
Ingredients
- 1 T matzo meal
- 2 eggs
- 1 T fecula
Procedure
- Whip the egg whites
- Add the yolks
- Add the matzo and fecula
- Mix everything
- 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
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Cookbook | Recipes | French cuisine
Bouillabaisse is a traditional Provençal fish stew originating from the port city of Marseille.
It is usually a simple fish stock containing different kinds of cooked fish and shellfish. This is complemented with a variety of herbs and spices such as garlic, chillies, bay leaves, fennel and saffron. Vegetables such as leeks, onions, tomatoes and celery are boiled together to produce a rich flavour. The exact proportions vary by cook and region.
The Charte de la Bouillabaisse Marseillaise was signed in 1980 by 11 restaurants in an attempt to standardize the definition of a bouillabaisse. According to the charter, a 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). Most versions will contain at least rascasse and chapon.
Bouillabaisse is often only served when there are large groups of people, as it is time-consuming to prepare and its ingredients are expensive. The stew and the fish are usually served in separate bowls, with the stew poured over slices of French bread seasoned with a spicy garlic mayonnaise called rouille.
For a typical soup base
Ingredients
- 1/4 cup extra virgin olive oil
- 2 large onions, small dice
- 2 leeks (white portion), washed thoroughly and sliced
- 4 cloves garlic, crushed
- 3 pounds sculpin, dressed and cut into 1- to 2-inch pieces
- 8 small plum tomatoes, skinned, seeded, and quartered
- zest of 1 orange
- 1 stalk celery, small dice
- 2 tsp fresh thyme (or 1 tsp dried)
- 3 bay leaves, whole
- 1/2 teaspoon red chili flake
- 4 medium fennel bulbs, cleaned and quartered
- 4 quarts boiling water
- salt as pepper as needed for seasoning adjustment
Method
- In a large, heavy stockpot, heat the olive oil over medium heat. Sweat the onion and leeks with a bit of salt (stirring often and making sure not to brown them) for about 10 minutes. Add garlic and continue to sweat, stirring often until onions and leeks have lost their main texture - approximately 15 min.
- Increase to high-heat and add the fish. Stir vigorously until the fish falls apart and dissolves into the onion, leek, and garlic mash - approximately 10 min.
- Add all other ingredients - except water - and continue to cook over medium heat for approximately 10-min. Make sure to stir often to prevent scorching.
- Pour in the boiling water, lower the heat to a medium simmer, and cook for 20- to 30-min.
- Process the entire product through a food mill or chinois, ensuring to puree the mixture into a fine, homogenous soup base.
- Adjust seasoning with salt and pepper. Do not add additional salt during the cooking process as some water will evaporate during the simmer and you could possibly over-salt the base.
The soup base can be used immediately or cooled (in a cold-water bath in a large sink) and refrigerated for up to two days.
For the completed soup
Ingredients
- 6-7 pounds of assorted fish (with bones) or 5-6 pounds of dressed fish fillets. Choose from any of the fish described in the 1980 charter.
- 1/2 cup olive oil
- 2 medium fennel bulbs, sliced thinly
- 1 tsp saffron threads, bloomed in 1/2 cup boiling water
- 1 recipe of the bouillabaisse stock
- 1 baguette, sliced into rounds
- 2 lbs Yukon gold potatoes (or other firm boiling potato) peeled and cut into 1/2-inch cubes
- ground cayenne pepper to taste
- 1 recipe rouille
- 2 cloves garlic, halved
- 20 to 30 cooked mussels
- fresh thyme leaves
Method
- Cut the fish into equal pieces, approximately 2- to 3-inch pieces.
- Marinate all the fish pieces and fennel in a large mixing bowl with 1/2 of the bloomed saffron and water and oil. Cover and place in a refrigerator for at least 2 hours but not more then 6.
- Bring the soup base to a rapid boil and add the remainder of the saffron.
- Toast the bread slices until just browned in a toaster, toaster oven, or an oven set on low-heat. Rub with the halved garlic cloves and set aside.
- Add the fish and potatoes to the boiling stock and cook until the potatoes are easily pierced with a fork. Adjust seasoning with salt, pepper, and cayenne.
- Remove the fish and potatoes from the stock and place in a large dish. Put a slice of bread in the bottom of a bowl and ladle the soup base over it. Sprinkle thyme over the fish and potatoes. Serve separately.
Traditional bouillabaisse
This is the recipe of one of the most traditional Marseille restaurants, Grand Bar des Goudes on Rue Désirée-Pelleprat. [1]:
4 kilograms of fish and shellfish:
- grondin (eng. sea robin)
- Rascasse blanche (eng. scorpionfish);
- rouget grondin (red Gurnard);
- congre (eng. conger);
- baudroie (lotte, or monkfish);
- saint-pierre (eng. John Dory);
- live octopus[2]
- 10 sea urchins
- 1 kilogram of potatoes
- 7 cloves of garlic
- 3 onions
- 5 ripe tomatoes
- 1 cup of olive oil
- 1 bouquet garni
- 1 branch of fennel
- 8 pistils of saffron
- 10 slices of pain de campagne (country bread)
- salt and Cayenne pepper
The Rouille
- 1 egg yolk
- 2 cloves of garlic
- 1 cup of olive oil
- 10 pistils of saffron
- salt and Cayenne pepper
1. Clean and 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. Put the olive oil in a large casserole. Add the onions, cleaned and sliced; 6 cloves of garlic, crushed; the pieces of octopus, and the tomatoes peeled and quartered, without seeds. Brown at low heat, turning gently for five minutes, for the oil to take in the flavors.
3. Add the sliced fish, beginning with the thickest to the smallest. Cover with boiling water, and add the salt and the pepper, the fennel, the bouquet garni and the saffron. Boil at a low heat, stirring from time to time so the fish doesn't stick to the casserole. Correct the seasoning. The bouillabaise is cooked when the juice of the cooking is well blended with the oil and the water. (about twenty minutes).
4. Prepare the rouille: Remove the stem of the garlic, crush the cloves into a fine paste in a mortar. 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.
5. 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 Corail with a small spoon.
6. Arrange the fish on a platter. Add the corail of the sea urchins into the broth and stir.
Serve the bouillon very hot with the rouille in bowls over thick slices of bread rubbed with garlic. Then serve the fish and the potatoes on a separate platter.
Cookbook:Braised Tilapia
Cookbook:Bread Recipes
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
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
Steamed Breads
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
Sourdough Breads
- Sourdough Starter
- Pain au levain naturel (Pain levain) "Wild yeast bread"
- San Francisco Sourdough Bread
- Rye Bread
- Yoghurt Bread
Other Breads
Pizza
Soda Breads
Unleavened Breads
- Baati (India)
- Chapati, or roti, (India&Pakistan)
- Hard Tack
- Potato Bread
- Afghan Bread
Recipes with Bread
(p)
Cookbook:Breaded Fried Oysters
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 entree, or 8 as an appetizer
Procedure
- Take the cleaned oysters and place them on a clean towel and dry.
- Beat the eggs and cream together, and place in a shallow bowl.
- Combine the bread or cracker crumbs with the salt, pepper, and cayenne. Place in a shallow bowl or on a plate
- 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.
- Heat the oil in a frying-pan, the amount of oil will vary with the cooking method used. Deep fry, pan fry, or sautée the oysters in the pan, but do not crowd them; cook in batches if needed. Fry quickly a light brown on both sides; a 1 or 2 minutes a side should be enough. Serve hot.
The information in this module was taken from the public domain 1881 Household Cyclopedia and modernized by Wikibooks editors.
Cookbook:Breakfast Waffles (Gluten-Free)
Cookbook | 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 taylored 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
- Mix egg yolks and milk.
- Add the wheat-free baking mix, baking powder, sugar, salt and mix well.
- Add the oil.
- Beat the egg whites until stiff and then fold into the batter.
Cookbook:Brigadeiro
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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
- 1 can of condensed milk (395g)
- 3 tablespoons of cocoa powder
- 1 packet of chocolate sprinkles
- 1 tablespoon of butter
Procedure
- In a heavy saucepan, mix the milk, cocoa and butter. Stir to dissolve the chocolate.
- Put over low heat and stir constantly with a wooden spoon.
- 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.
- Transfer to a greased plate.
- Allow to cool.
- 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 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