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Cookbook:1-2-3-4 Cake

Recipes/Print version 0 to L
1-2-3-4 cake slice with chocolate sour cream icing.JPG
Category Cake recipes
Servings 8-10
Time prep: 20 minutes
baking: 60 minutes
Difficulty Easy

Cookbook | Ingredients | Recipes | United States | Cake

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

Ingredients

Procedure (brief)

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

Procedure (detailed)

Preparation

You will need these things:

Method

Other images

(pt)


Cookbook:Aam panna

Cookbook | Ingredients | Recipes | Cuisine of India

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

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

Ingredients

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

Procedure

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

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

Recipe Video

Aam Panna

(raw mango drink, India)


Cookbook:Accra

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

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

Serves 8-10

Ingredients

Procedure

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


Cookbook:Adobo

Cookbook | Ingredients | Recipes | Cuisine of the Philippines

Recipes/Print version 0 to L
Chicken Adobo.jpg
Category Filipino recipes

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

Ingredients

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

Preparation

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

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

(Philippines)


Cookbook:Agedashi tofu

Cookbook | Ingredients | Recipes

Agedashi tofu

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

Ingredients

Sauce
Condiments

Procedure

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

External links

(Mexican Spicy Shrimp)

Cookbook:Alfredo Sauce

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

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

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

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

Ingredients

Preparation

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

Notes

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

Further Resources

Large collection of Alfredo recipes


Cookbook:Aloo gobi

Recipes/Print version 0 to L
Aloo gobi.jpg
Category Indian recipes

Cookbook | Ingredients | Recipes | India | Vegetarian

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

Ingredients

Procedure

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

External links

(Indian; Vegetarian)


Cookbook:Aloo Pies

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

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

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

Serves 6-8

Ingredients

Procedure

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

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

(Trinidad and Tobago)


Cookbook:Aloo masala

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

Cookbook | Ingredients | Recipes | Indian recipes | Vegan

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

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

Ingredients


Procedure

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


Cookbook:Angels On Horseback

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

Cookbook | Ingredients | Recipes

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

Ingredients

Yield: 1 dozen appetizers

Procedure

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


Cookbook:A Nice Cup of Tea

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

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

Ingredients

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


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

Procedure

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

Water, temperature, infusion time, and product variations

Tea plant (Camellia Sinensis) growing in a tea plantation

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

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

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

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

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

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

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

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

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

A traditional view

Loose tea leaves traditionally offer the best flavor

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

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

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

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

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

(p)


Cookbook:Ambrosia Fruit Salad

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

Cookbook | Ingredients | Recipes | Dessert

An Ambrosia fruit salad

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

Ingredients

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

Procedure

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


Cookbook:Anko

Cookbook | Ingredients | Recipes | Cuisines | Cuisine of Japan

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

Sweet red bean paste filling

Ingredients

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

Procedure

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

Dough

Ingredients

(Enough for 16 buns)

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

Procedure

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


Cookbook:Anticuchos

Cookbook | Ingredients | Recipes | Cuisine of Peru

Ingredients (for 5 people)

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

Procedure

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

Description / variations

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

(Peruvian)


Cookbook:Anzac Biscuits

Recipes/Print version 0 to L
Note: this one was made without coconut
Category Cookie recipes
Servings 25
Time prep: 15 min
baking: 20 min
Difficulty Very Easy

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

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

Ingredients

Procedure

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

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

Notes, tips, and variations

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


Cookbook:Appam

Recipes/Print version 0 to L
Appam 1.JPG
Category Flatbread recipes
Servings 12
Time prep: overnight
cooking: 2-3 min each
Difficulty Medium

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

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

Ingredients

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

Procedure

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

Makes 12.

Notes, tips and variations

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

See also

(Indian; Vegan)


Cookbook:Apple Bundt Cake

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

Cookbook | Ingredients | Recipes | Cake

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

Ingredients

Serves 12

Procedure

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


Cookbook:Apple Crisp

Cookbook | Ingredients | Recipes | United States | Dessert

Apple-crisp.jpg

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

Procedure

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

Alternate Recipe

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

Put apples in shallow 8 inch pan. Sprinkle with lemon juice. Combine all dry ingredients with butter and mix until crumbly. Sprinkle all this over apples and bake at 375 degrees for 30 minutes.

Serves: 8

Other Alternate Recipe

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

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

Notes, tips, and variations

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


Cookbook:Apple Pie

Cookbook | Ingredients | Recipes | Desserts

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

Here are three variations on apple pie:

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


Cookbook:Apple Pie I

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

Cookbook | Ingredients | Recipes | Desserts

Ingredients

Pie Crust

Pie Filling

Pie Topping

Procedure

Pie Crust

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

Pie Filling

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

Notes, tips, and variations

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

Warnings

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

See also

(p)


Cookbook:Apple Pie II

Cookbook | Ingredients | Recipes | Desserts

Ingredients

Pie Crust

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

or

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

Everything Else

Procedure

Pie Crust

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

Everything Else

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

See also


Cookbook:Apple raisin oat muffins

Recipes/Print version 0 to L
Category Muffin recipes
Servings 18-21
Energy 135 Cal
Time 45
Difficulty Medium
NUTRITION FACTS:
Serving Size: 1/21 of recipe (56 g)
Servings Per Recipe: 21
Amount per serving
Calories 135
Calories from fat 40
Total Fat 5 g
Saturated Fat 1 g
Cholesterol 13 mg
Sodium 147 mg
Total Carbohydrates 22 g
Dietary Fiber 2 g
Sugars 10 g
Protein 3 g
Vitamin A 1%
Vitamin C 1%
Calcium 7%
Iron 5%

Cookbook | Ingredients | Recipes | Breakfast | Quickbreads

Apple Raisin Oat Muffins

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

Ingredients

Equipment

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

Procedure

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

Notes, tips, and variations

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

Warnings

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


Cookbook:Apple Tapioca

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

Cookbook | Ingredients | Recipes | Desserts

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

Ingredients

Procedure

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

Notes, tips, and variations

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


Cookbook:Arroz con pollo

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

Recipes/Print version 0 to L
Arroz-con-Pollo.jpg
Category Chicken recipes
Time 1 hour

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

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

Ingredients

Procedure

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

External Links

Below are some more arroz con pollo recipes:

(Peruvian)


Cookbook:Arroz tapado

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

Cookbook | Ingredients | Recipes | Cuisine of Peru

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

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

Ingredients

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

Preparation

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

External Links

Arroz tapado recipe on About.com

(Peruvian)


Cookbook:Artichoke Hearts Attack

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

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

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

Ingredients

Equal parts:

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):

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

Recipes/Print version 0 to L
Category Soup recipes
Servings 4
Time 1 hour
Difficulty Easy

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

Ingredients

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

Procedure

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

Notes and Tips

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


Cookbook:Atkins-friendly Tira Misu

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

Cookbook | Ingredients | Recipes | Atkins Diet Cooking | Dessert

Based on the original tiramisù.

Ingredients

Procedure

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

Warnings

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


Cookbook:Azteca

Cookbook | Ingredients | Recipes | Side dishes

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

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

Ingredients

Procedure

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


Cookbook:Baati

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

Cookbook | Ingredients | Recipes | Indian Cuisine | Bread

Baati with dal and shrikhand.

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

Ingredients

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

Procedure

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

Makes 4-6 Baati

Notes, tips, and variations

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


Cookbook:Baba ganoush

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

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

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

Ingredients

Procedure

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


Cookbook:Bacalhau à Gomes de Sá

Cookbook | Ingredients | Recipes | Fish

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

Ingredients

Procedure

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

References and Notes

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


Cookbook:Bacon Cheese Omelet

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

Cookbook | Ingredients | Recipes | Breakfast Recipes | Omelet Recipes

Ingredients


Equipment


Procedure

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

Nutritional Information

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

(p)


Cookbook:Baingan Bartha (Southern)

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

Cookbook | Ingredients | Recipes | Indian Cuisine | Vegetarian

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

Ingredients

Procedure

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

Serve with chapatis, dosa or rice.

Warnings

Baingan bartha is commonly produced with:

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

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

Maharashtrian Method

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

There are two methods for bharta:

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


Cookbook:Baked Lamb and Yogurt

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

Cookbook | Ingredients | Recipes | Cuisine of Albania | Lamb

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

Ingredients

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

Procedure

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

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

Serves 4.

References

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


Cookbook:Baked Oatmeal

Cookbook | Ingredients | Recipes

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

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

Ingredients

Procedure

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

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


Cookbook:Baked Pork Chops

Cookbook | Ingredients | Recipes

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

Ingredients

Procedure

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


Cookbook:Banana bread

Cookbook | Ingredients | Recipes | Bread Recipes

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

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

Ingredients

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

Directions

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

Makes one loaf.

External links


Cookbook:Banana nut muffin

Recipes/Print version 0 to L
Two muffins prepared from this recipe.
Category Muffin recipes
Servings 20 2-inch muffins
Time prep: ~15 minutes
baking: 20-25 minutes
Difficulty Easy

Cookbook | Ingredients | Recipes

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

Ingredients

Procedure

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

Makes about 20 2in (5cm) muffins.

References

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


Cookbook:Banana Chocolate Bread Pudding

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

Cookbook | Ingredients | Recipes | Desserts

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

Ingredients

Procedure

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

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


Cookbook:Banana Cream Pie

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

Cookbook | Ingredients | Recipes | Desserts | US Cuisine

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

Ingredients

Pie crust

Pie filling

Pie topping

Procedure

Pie crust

  1. Prepare Grandma's Pie Crust.

Pie filling

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


Pie topping

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

Warnings

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


Cookbook:Banana Creme Pie

Cookbook | Ingredients | Recipes

Banana Crème Pie

Ingredients

Procedure

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

Cool before serving.

Notes, tips, and variations

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

References


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Cookbook:Barbecued Spare Ribs

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

Cookbook | Ingredients | Recipes | Barbecue | Meat

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

Ingredients

Procedure

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

Notes, tips, and variations

  • Alternatively, Bake at 375 °F for 20 mins then lower the temp to 325 °F for 1 hour; this renders most of the fat and produces very tender meat.
  • To actually barbecue the ribs on a grill, get grill temperature to 325-350 degrees and cook for 3-4 hours.


Cookbook:Barbecue Sauce

Cookbook | Ingredients | Recipes | Sauces | Meat Recipes

barbecue sauce on beef

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

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

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

Ingredients

Procedure

  1. Mix everything in a pot.

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

(p) (simple everyday sauce for leftovers) 


Cookbook:Barbecue Sauce - Kansas City style

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

Cookbook | Ingredients | Recipes | Sauce

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

Ingredients

Makes 2 cups (470 mL) of sauce.

Procedure

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

Notes, tips and variations

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

Warnings

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


Cookbook:Bean Jahni soup

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

Cookbook | Ingredients | Recipes | Soups | Cuisine of Albania

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

Ingredients

Preparation

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

References

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

(Albanian)


Cookbook:Beef and Barley Stew

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

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

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

Ingredients

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

Serves 12.

Procedure

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

Notes, tips, and variations

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

Warnings

  • Always follow safe handling guidelines when using raw meat.


Cookbook:Beef Gravy Soup

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

Cookbook | Ingredients | Recipes | Soups

Ingredients

Procedure

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


Cookbook:Bengal Potatoes

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

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

Bengal Potatoes is an Indian side dish.

Ingredients

Procedure

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

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


Cookbook:Biscuit

Cookbook | Ingredients | Recipes | Bread | Breakfast

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

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

Ingredients

Procedure

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


Cookbook:Biscuits

Cookbook | Ingredients | 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

Procedure

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


Cookbook:Biscuits and Gravy

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

Cookbook | Ingredients | Recipes | Breakfast

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

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

Ingredients

Procedure

Biscuits

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

Gravy

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

Serving

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


Cookbook:Bison Loaf

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

Cookbook | Ingredients | Recipes | Meat and Poultry | Bison

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

Ingredients

Procedure

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

Makes 1 loaf (about 12 1-slice servings)

Notes, tips, and variations

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



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


Cookbook:Black-Eyed Peas and Kale

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

Cookbook | Ingredients | Recipes | Vegan cuisine | Side dishes

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

Ingredients

Procedure

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

Makes 4 servings.

Nutritional information

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


Cookbook:Bliny

Cookbook | Ingredients | Recipes | Bread | Cuisine of Russia

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

The following recipe makes 20-25 blini.

Ingredients

Procedure

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


Cookbook:Blondies

Cookbook | Ingredients | Recipes | Desserts

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

Ingredients

Procedure

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


Cookbook:BLT Sandwich

Recipes/Print version 0 to L
BLT sandwich 1.jpg
Category Sandwich recipes
Servings 1
Time 10-15 minutes
Difficulty Easy

Cookbook | Ingredients | Recipes | Sandwiches

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

Ingredients

Procedures

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

Notes, tips, and variations

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

Warnings

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

External links


Cookbook:Blueberry muffin

Cookbook | Ingredients | Recipes

Recipes/Print version 0 to L
Blueberry muffins.jpg
Category Muffin recipes
Servings 12
Time 20


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

Ingredients

Procedure

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

Notes and Tips

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


Cookbook:Bobó de Camarao

Cookbook | Ingredients | Recipes | Brazilian Cuisine

Ingredients

Preparation

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


Cookbook:Boerewors

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

Cookbook | Ingredients | Recipes | South Africa | Sausage

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

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

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

Ingredients

Singeing coriander

Singed coriander is often used to spice Afrikaner dishes.

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

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

Procedure

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

Notes, tips and variations

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


Cookbook:Boiled pasta

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

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

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

Salted water

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

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

When to add the pasta

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

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

Cooking time

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

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

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

Testing the pasta

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

Drain and serve

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

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

Storing cooked pasta

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

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

Where did I go wrong?

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

See also


Cookbook: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.


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

Fillings

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

Notes

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


Cookbook:Bouballe

Cookbook | Ingredients | Recipes

Ingredients

Procedure

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

When its cooked, sprinkle sugar and serve

Notes, tips and variations

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


Cookbook:Bouillabaisse

Cookbook | Ingredients | Recipes | French cuisine

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

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

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

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

Traditional bouillabaisse

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

For the broth

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

For the rouille

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

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

Preparation

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

References

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


Cookbook:Bread Recipes

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

A loaf of bread.

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

Bread Basics

Leavened Breads

Yeast Breads

Bread Machine Breads

Steamed Breads

Quick Breads, etc.

Sourdough Breads

Other Breads

Pizza

Soda Breads

Unleavened Breads

Recipes with Bread

(p)


Cookbook:Breaded Fried Oysters

Cookbook | Ingredients | Recipes

Ingredients

Serves 4 as an entrée, or 8 as an appetizer

Procedure

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

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


Cookbook:Breakfast Waffles (Gluten-Free)

Cookbook | Ingredients | Recipes | Breakfast Recipes

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

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

Ingredients

Procedure

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


Cookbook:Brigadeiro

Recipes/Print version 0 to L
Brigadeiro2.jpg
Category Dessert recipes
Servings ?
Time ?


Cookbook | Ingredients | Recipes | Dessert | Brazilian Cuisine

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

Ingredients

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

Procedure

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

Variations

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

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

(Brazilian chocolate confection)


Cookbook:British Lemon Meringue Pie

Cookbook | Ingredients | Recipes | Dessert | UK Cuisine

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

Ingredients

Serves 4.

Procedure

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

Notes, tips, and variations

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


Cookbook:Broccoli Stir Fry

Cookbook | Ingredients | Recipes | Meat Recipes

Ingredients

Procedure

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

Variation

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


Cookbook:Brown Rice with Ground Turkey

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

Cookbook | Ingredients | Recipes | Meat | California cuisine

Ingredients

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

Makes 4 servings.

Procedure

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

Nutritional information

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


Cookbook:Bruschetta

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

Cookbook | Ingredients | Recipes | Cuisine of Italy | Vegetarian cuisine

This article describes general preparation procedures for the popular Italian appetizer (or antipasto) Bruschetta (plural bruschette), slices of toasted or grilled bread rubbed with garlic, drizzled with olive oil, and seasoned with salt and pepper.[4] This basic preparation is frequently topped with combinations of flavorful seasonal ingredients. It is a dish coming from the Southern Italian culinary tradition, though variants exist throughout Italy. It is commonly mispronounced in America as "bru-shetta", but should be pronounced with a hard K sound, "bru-sketta."

There are many types of bruschetta, some involving special roasted and/or hard bread which may require a different preparation than the one below.

The recipe below is a meeting point between Northern and Southern Italy, using an Italian or French baguette-style loaf.

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


Ingredients

  • 1 loaf of Italian or French bread, sliced 1/2 inch (c. 1cm) thick on the bias
  • 1/2 head garlic
  • Kosher salt or sea salt and freshly ground black pepper
  • Extra-virgin olive oil
  • Toppings of your choice (see examples below)

Procedure

  1. Toast the bread slices in a toaster oven, under a broiler, or on a grill, until they turn golden.
  2. Immediately rub the bread with the cut side of the garlic. Sprinkle with salt and black pepper and drizzle generously with extra-virgin olive oil.
  3. Serve warm topped with whatever combinations of seasonal ingredients you choose - e.g., chopped tomatoes with arugula or basil, cooked white beans (topped, if you like, with sautéed kale), sautéed mushrooms (preferably wild varieties), minced anchovies flavored with wine vinegar and herbs, thinly-sliced pancetta crisped under the broiler, or a Pugliese-style chopped mixture of summer vegetables (red onion, cucumber, tomatoes, oregano, flat-leaf parsley, basil, and red pepper flakes).[4]

References

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


Cookbook:Bubble and Squeak

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

Cookbook | Ingredients | Recipes | Side dishes | British cuisine

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

Ingredients

Procedure

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


Cookbook:Bubble Tea

Recipes/Print version 0 to L
Pearl Milktea.jpg
Category Beverage recipes
Servings one 16 ounce drink
Time < 30 minutes
Difficulty Very Easy

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

Bubble Tea is a tea beverage with tapioca pearls (black balls) mixed in.

Ingredients

  • ½ cup (125 mL) cooked bubble tea (tapioca) pearls: cook pearls according to the instruction on the package
  • 1 cup (250 mL) crushed ice
  • 1 cup (250 mL) very strong chilled black tea
  • 1 cup (250 mL) homogenized milk, or to taste
  • honey or granulated sugar, to taste

Procedure

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

The ingredients are combined together without shaking it vigorously if it is not desired to be frothy or bubbly.

Servings

Approximately 2 servings.

This makes a 16 ounce (473 mL) drink using a US cup size of 237ml, or 473.5ml drink using the metric units. Note however, that the ingredients total up to at least 28 ounces (828 mL) or 875ml using the metric units, so it serves a little less than 2 servings.


Cookbook:Bulgur Bread

Cookbook | Ingredients | Recipes

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

Ingredients

Procedure

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


Cookbook:Bulgher Burger

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

Cookbook | Ingredients | Recipes | Vegetarian cuisine | Sandwiches

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

Ingredients

Preparation

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

Tips, tricks and variations

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


Cookbook:Bulgogi

Recipes/Print version 0 to L
Korean.food-Bulgogi-01.jpg
Category Beef recipes
Servings 6
Difficulty Medium

Cookbook | Ingredients | Recipes | Korean Cuisine

Ingredients

Procedure

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

Notes, tips, and variations

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


Cookbook:Burrito

Cookbook | Ingredients | Recipes | Cuisine of Mexico

Burritos


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

Ingredients

Necessary Ingredients

Possible Fillings

See below for more unusual ideas.

Procedure

Beans

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

Rice

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

All fillings

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

Rolling

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

Variation

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

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

(p)


Cookbook:Butter tart

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

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

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

Ingredients

Dough

Filling

Procedure

Dough

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

Tarts

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

Notes, tips, and variations

  • Makes 4 dozen tarts.
  • For runnier tarts, cook for 15 to 17 minutes.
  • Replace the currants with coconut, or omit entirely
  • Replace the walnuts with pecans, or omit entirely
  • Drizzle 4 oz melted chocolate over the cooked tarts
  • This recipe (both the tarts and the pie crust) is a century-old recipe from rural North Western Ontario.
  • If you are wanting a runnier tart (think old school Tim Horton's Butter Tarts) adjust 1 cup of corn syrup and 1 cup of brown sugar.
  • If the top of the tart hasn't frothed while baking and formed a cream coloured crunchy top it means there was too much time between when you beat the mixture and when it started baking. If you have to do multiple batched in the oven with the same mixture be sure to keep it cool and keep stirring it to make sure the second batch has the traditional crispy top.

Links

(Canadian)


Cookbook:Caesar Salad

A Caesar salad variation topped with grilled chicken.

Cookbook | Ingredients | Recipes | California cuisine | Salad

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

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

Ingredients

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

Procedure

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

Notes

  1. Contrary to popular belief, chopping the lettuce will not cause the edges to brown. If we were using a more delicate leaf, say radicchio, then we would tear it, but we're using Romaine, which isn't that delicate.


Garlic Croûtons

Ingredients

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

Procedure

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



Cookbook:California Curry Chicken

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

Cookbook | Ingredients | Recipes | Curry

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

Ingredients

Meat & Vegetables

Spices

Sauce

Thickener

  • ¼ to ½ cup of instant mashed potato flakes

Procedure

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

Notes, tips, and variations


Cookbook:California Fusion Peach Salsa

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

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

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

Ingredients

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

Procedure

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

Notes

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


Cookbook:Campfire Trout

Cookbook | Ingredients | Recipes | Fish

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

Ingredients

Serves 4, or 2 hungry fishermen.

Procedure

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

Serve with lemon over a bed of white rice.


Cookbook:Candied yams

Cookbook | Ingredients | Recipes | Cuisine of the United States

Ingredients

Instructions

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


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


Cookbook:Diana's Candied Sweet Potatoes

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

Cookbook | Ingredients | Recipes | Southern United States Cuisine

Ingredients

Procedure

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


Cookbook:Caramel

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

Cookbook | Ingredients | Recipes

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

The Science of Caramel

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

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

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

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

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

  • Thread Stage (230-234°F) - the solution thickens into syrupy threads when you pull a spoon out.
  • Soft Ball Stage (234-240°F) - the solution can be pressed into a soft gooey ball. Used to make soft chewy candies like taffy.
  • Firm Ball Stage (244-250°F) - the solution can be pressed into a firm ball. Used to make caramels.
  • Hard Ball Stage (260°F) - the solution can be pressed into a dense, slightly malleable ball. Used to make harder chewy candies.
  • Soft Crack Stage (270°F) - the solution solidifies into a glass-like solid that slowly bends under light pressure.
  • Hard Crack Stage (300°F) - the solution solidifies into a hard glass-like solid that breaks or cracks under pressure. Used to make hard candies and brittles.
  • Caramel Stage (310-349°F) - An advanced crack stage, defined by the development of an amber color that becomes tan, brown and eventually dark brown as the temperature continues to rise. Also defined by the development of caramel flavors which becomes deeper, less sweet and more bitter as it darkens.
  • Burned Stage (350°F) - The sugar smokes and eventually turns black. It is completely oxidized (burned) and inedible.

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

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

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

Caramel Sauce

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

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

Ingredients

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

Safety

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

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

Caramel sugar water th.jpg


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

Caramel soft ball stage th.jpg


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

Caramel crack stage th.jpg


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

Caramel added cream th.jpg


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

Caramel Added butter2 th.jpg


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

Caramel filled jars th.jpg

Other Caramel Options

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

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

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

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

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

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

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

References

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

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

PURE fudge © Caramel

Here is the recipe we use at PURE fudge© for our caramel. We have experimented for a while now, and this one seems to work best in even the most humid weather. Caramel is hard to make, it takes patience and practice.

Caramel likes fat, so use real butter, and use cream if you can afford it. Milk is a good substitute but you have to use WHOLE milk, not skim or 2%.

The other thing to remember is that you are CARAMELIZING the sugar, so you need a hot temperature once you get going. Caramel will "spit" as it boils so wear long sleeves and use a long spoon to stir with. NEVER cook caramel naked... just a bad idea.

Temperature is a funny thing with caramel. If you want a caramel sauce, cook it to about 230. If you want a hard candy, cook it to about 255 - 260. This recipe is for making our Artisan Caramel Apples, so it gets cooked to 248 exactly in the PURE fudge kitchens.

When cool it is very firm but chewy, when it cools to about 180 degrees it is perfect for dipping.

Equipment

  • Candy Thermometer
  • LARGE saucepan or pot
  • Long handled wooden spoon
  • High Temperature Spatula (to get all the caramel out of the pot)

Ingredients

  • 1 stick of butter (1/4 pound - 110g)
  • 2 cups (480g) of Pure Cane Sugar (always use Pure Cane Sugar)
  • 1 1/2 cups (360ml) Heavy Cream OR Whole Milk (not skim or 2%)
  • 1 Cup (240ml) Light Corn Syrup
  • 1 - 2 teaspoons Vanilla


Directions

Use a large saucepan or pot,the liquid will boil up to about 3 times the amount of warm liquid, so use a large cooking vessel.

NEVER cover the pot with a lid. the moisture will turn it into taffy or destroy it.

All temperatures are Fahrenheit.

On a low heat

  • Melt the butter
  • pour in the cream or milk

If you are using milk, heat on LOW for about 20 minutes so all the fats mix together, stirring occasionally. Remember, better too low heat at this stage than too high. If you scorch the milk or cream, you have to start over.

If you are using cream, you can just go right to the next step.

Next add

  • Corn Syrup

Let this cook into the mix for about 5 minutes, stir about once a minute for 15 seconds.

Then add

  • Sugar

Stir this in until completely dissolved. Turn the heat up to medium at this point and continue to stir for about 5 minutes until you are certain the sugar is completely dissolved. It should look milky but feel smooth when you are stirring it.


Turn the heat up to just below high on a gas range. Stir for 30 seconds, every 2 minutes. When the temperature reaches 248 degrees, take the pot and place the bottom of it in cold water to stop the mixture from continuing to cook.

Keep stirring the entire time it is cooling. When it starts to thicken a little add

  • Vanilla

One teaspoon is fine, if you really like vanilla, you can add up to 2 teaspoons. Remember, vanilla has a high alcohol content so don't add it when the mixture is really hot, or it will just all burn up and you wont get any of the flavor.

Finishing up

If you are making apples, you can go ahead and start dipping once the temperature reaches around 180. Use clean refrigerated apples for a nice glaze.

I hope this works for you, I know it works for us and don't be afraid to play around with it a little either. Just remember to keep the amounts of sugars and liquids and drys at about the same percentages.

Regards,

Patti at PURE fudge


Cookbook:Cardamom Bread

Cookbook | Ingredients | Recipes | Bread | Vegetarian Cuisine

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

Ingredients

Procedure

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

Braiding

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

Variations

Notes

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


Cookbook:Carpetbag Steak

Cookbook | Ingredients | Recipes | Cuisine of Australia | Meat | Seafood

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

Ingredients

Optional

Procedure

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


Cookbook:Cashew Chicken

Cookbook | Ingredients | Recipes | Meat Recipes

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

Ingredients

Procedure

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

Variation

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

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


Cookbook:Cebiche de pescado

Cookbook | Ingredients | Recipes | Cuisine of Peru

Recipes/Print version 0 to L
Ceviche.png
Category Appetizer recipes
Servings 6-8
Time 3 hours
Difficulty Easy

Ingredients

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

Procedure

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

Notes

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


Cookbook:Century egg

A century Egg

Cookbook | Ingredients | Recipes | Cuisines | Cuisine of China

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

Ingredients

Seasoning

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

Procedure

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


Cookbook:Ceviche of Shrimp and Sea Bass

Cookbook | Ingredients | Recipes | Seafood | Cuisine of Peru

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

Ingredients

Procedure

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

Yield: 8 to 12 servings Prep Time: 2 hours


Cookbook:Chai Tea

Cookbook | Ingredients | Recipes

Masala Chai Tea and South Indian Filter Coffee

General

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

History

Chai can be traced back to a Hindu healing practice known as "ayurveda"; a mixture not unlike today's Chai was used to treat physical ailments.

Etymology

Chai is the Hindi word (Hindi: चाय) for tea, from the Persian ćāy (چای) and ultimately the Mandarin chá (茶). In English, the term is used to refer to what is more properly known as masala chai (Hindi (मसाला चाय [masālā chaiy], "spiced tea"). Words for tea either derive from the Mandarin and Cantonese cha in Guangzhou or the Min tê in Fujian. Cha derivatives are the word for tea in Arabic, Persian, Kurdish, Turkish, Urdu, Russian (чай), and Czechian (čaj). Te derivatives are the word for tea in English, Dutch, Hebrew, Tamil, Polish, and Swedish.

Versions

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

Ingredients

  • Black tea - the most commonly used type for chai in the Hindustan is crush-tear-curl black tea, easily found at Southeast Asian grocers. This tea looks like pellets and is able to stand up to the boiling on a stove-top that creates the chai masala infusion.
    • Earl Grey
    • Darjeeling Tea: Hard to find, but often considered on of the finest black teas available.
  • Milk
    • Steamed Milk is best, but takes time and skill to prepare
    • Low-Fat Milk works fine
    • Whole Milk, Creamer, or Dried Milk
  • Honey: Often used as sweetener. Use in moderation, it is powerful!
  • Sugar or Artificial Sugar: For a more Western tea taste
  • Cloves: Made from a dried flower, common in Chai.
  • Cardamom Seeds: Very common in Chai. Often de-shelled or ground for preparation in Chai, though leaving them in the shell is not unheard of.
  • Cinnamon: Common in westernized Chai, especially "winter" or "Christmas" Chai. Both Cinnamon Stick and Cinnamon Sugar can be used.
  • Ginger: Common in Chai, can be used either whole or in powdered form.
  • Nutmeg
  • Peppercorn: This is what is inside of pepper-shakers, it is very common in Chai. Can be used either whole or ground.
  • Pumpkin Pie Spice: Found in "Christmas" or "Pumpkin Pie" Chai. Should be used in moderation, as it can be overpowering.
  • Vanilla
  • Cocoa
  • Licorice

General Technique


Cookbook:Chapati

Recipes/Print version 0 to L
Baking Chapatis.jpg
Category Indian recipes
Servings 8
Time 45–60 minutes

Cookbook | Ingredients | Recipes | Pakistani Cuisine | Indian Cuisine | Flatbread

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

Ingredients

Procedure

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

Makes 8 chapatis.

Variations

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

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

Recommended Accompaniments

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

(Indian)


Cookbook:Cheescake cups

Cookbook | Ingredients | Recipes

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

Ingredients

Equipment

Procedure

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

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


Cookbook:Chewy Ginger Cookies

Cookbook | Ingredients | Recipes | Desserts

Chewy Ginger Cookies

These chewy ginger cookies are soft and delicately flavored.

This recipe makes about 4 to 4½ dozen cookies.

Ingredients

Procedure

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


Cookbook:Chicken Broccoli

Cookbook | Ingredients | Recipes

Ingredients

Procedure

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


Cookbook:Chicken Parmesan

Cookbook | Ingredients | Recipes | Meat

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

Serves 4.

Ingredients

Procedure

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


Cookbook:Chicken Pot Pie

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

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

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


Cookbook:Chicken Pot Pie I

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

Cookbook | Ingredients | Recipes | Meat Recipes

Ingredients

Procedure

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


Cookbook:Chicken Pot Pie II

Cookbook | Ingredients | Recipes | Meat Recipes

Ingredients

Procedure

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


Cookbook:Chicken Soup

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

Cookbook | Ingredients | Recipes | Soup

Chicken soup

Recipe 1: Chicken Broth (1881 Household Cyclopedia)

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

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

Recipe 2: Chicken soup with rice and potatoes

Ingredients

Procedure

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

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

Serve hot, garnished with sprigs of double parsley.

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

Ingredients:

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

Instructions:

  • Place ingredients in a large stock pot and cover with water. Bring to a boil and reduce to simmer for 4 hours or until chicken is falling off the bone. Strain broth into another pot and let cool.
  • Place pot in refrigerator for 24 hours. Fat will rise to the top and congeal. Remove the fat.
  • Optional: Remove meat from the chicken parts. Add it back into the soup or make chicken tacos (be careful to remove all the bones).
Recipes/Print version 0 to L
Category Soup recipes
Servings 6
Time 1 hour
Difficulty Easy

Cookbook | Ingredients | Recipes | American cuisine | Meats | Soups

Recipe Four - Easy Chicken Soup

Ingredients

Directions

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

Tips, Notes, and Variations

  • This version is not gluten free.

See also

Turkey Soup for a recipe involving egg noodles.


Cookbook:Turkey Soup

Cookbook | Ingredients | Recipes | Meat Recipes

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

Ingredients

Optionally, add:

Procedure

If you have raw turkey

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

Once you have the broth and cooked turkey

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


Cookbook:Midwestern Chicken Wings

Cookbook | Ingredients | Recipes | Meat Recipes | United States

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

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

Ingredients

Procedure

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

Notes, Tips, And Variations

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

Warnings

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


Cookbook:Chili

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

Chile pepper

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

Chili recipes

Chili con carne

See also


Cookbook:Chili (Vegan)

Cookbook | Ingredients | Recipes | Vegan cuisine | Tex-Mex cuisine

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

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

Ingredients

Procedure

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

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

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

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

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

External links


Cookbook:Chili con carne

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A bowl of chili con carne with beans and tortilla chips

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

Texas chili recipes

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

Ingredients for Chili con Carne
Original Texas-Style Chili
This recipe contains no vegetables except chilies which have been prepared by being boiled, peeled, and chopped.
Jailhouse Chili
In the early part of the 20th century, those likely to regularly spend time in local detention facilities in the American Southwest were said to rate the accommodations by the quality of the chili they were served. This became a matter of local pride and competition with other communities. This is a modern version, as served in the Texas prison system.
Pedernales River Chili
This chili was the favorite of U.S. President Lyndon Johnson and is named after the location of his Texas Hill Country ranch. Johnson preferred his chili made with venison. [1]
Texas Easy Chili
This recipe is a chili powder- and tomato juice-based sauce combined with cubed or ground beef.

New Mexico chili recipes

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

New Mexico Chile Verde
Chile verde ("green chili") is generally considered more typical of New Mexican cuisine, possibly because of its more marked visual contrast to Texas-style chili. While there apparently is no canonical recipe for chili verde, all versions involve roasting fresh green chilies and cooking them slowly with meat, garlic, oregano, and cumin.
Green Chili Stew
This recipe is a New Mexican dish that is known as the beef stew of New Mexico. It is usually served with tortillas or sopapillas.
Chile Colorado
Chili Colorado ("red chili") is a pork-based chili from New Mexico that uses dried red chili peppers.

Other meat based chili recipes

Chili con Bambi
Another venison based chili con carne. Intended for slow cooking so can use very tough meat.
Cincinnati-Style Chili
Cincinnati-style chili is a very popular regional variation that is quite different from Texas-style chili. Most notably, it is usually eaten as a topping for spaghetti or hot dogs, rather than as a stew by itself. Cincinnati-style chili is beanless, but a "four-way" serving includes beans on top of the spaghetti under the chili. The connection between cheddar cheese and chili probably originated in Cincinnati, since the cheese normally tops Cincinnati spaghetti dishes.
White Chili
Instead of a tomato-based sauce and red meat (beef), great northern beans and chicken breast meat can be substituted. The resulting dish appears white when cooked, and has more of an alkali bean taste, instead of the acidic taste of traditional chili.
Pepper chili
Chili made with bell-peppers

Vegetarian chili

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

Vegan Chili
This is a kind of chili that needs no meat (and uses no ersatz meat). Molasses gives this chili a somewhat Louisiana flavor.
Bean Chili
This chili recipe, which is also vegan, uses kidney beans, red and green bell peppers, and chili powder.
Black Bean Chili
This vegetarian chili uses black beans.

Accompaniments and additions

A pot of chili with beans.

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

Beans

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

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

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

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

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

Tomatoes

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

Rice

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

Similar dishes

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

See also

References

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

External links


Cookbook:Chip

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

Chip can refer to:


Cookbook:Potato Chip

Cookbook | Recipes | Ingredients | Potato

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

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

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Cookbook:Chocolate Cake

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Cookbook:Chocolate Chip Cookies

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

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

Recipes/Print version 0 to L
Chocolate chip cookies.jpg
Category Dessert recipes


Ingredients

Procedure

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

Serves 10

Notes, Tips, and Variations

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


Makes 56 cookies.

Ingredients

Procedure

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

See also

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Cookbook:Chocolate Chip Cookies (Gluten-Free)

Recipes/Print version 0 to L
Gluten-free chocolate chip cookies.jpg
Category Dessert recipes
Time prep: ~10 minutes
baking: ~25 minutes

Cookbook | Ingredients | Recipes | Desserts

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

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

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

Equipment

Ingredients

Procedure

The finished dough (with various additions), ready for baking
  1. Preheat oven to 350°F (180°C).
  2. Mix the sweet rice flour, xanthan gum, baking powder and baking soda in a large mixing bowl.
  3. In a smaller mixing bowl or stand mixer, cream the butter, sugar, and brown sugar. Add the eggs and vanilla and continue mixing.
  4. Add the wet ingredients to the dry ingredients and mix thoroughly with a wooden spoon. Don't worry about over-mixing; since there is no gluten in the flour, there is no danger of overworking it.
  5. Fold in the chocolate chips.
  6. Line cookie sheet with silicone mat and spoon on balls of dough, about 1½" (4cm) in diameter.
  7. Put cookie dough in the fridge for 30-40 minutes, or into the freezer for 10-20 minutes.
  8. Using a tablespoon, spoon dough out and form little balls. Set them on the baking sheet a couple inches apart.
  9. Bake until golden brown. Makes approximately 30 cookies.

Notes

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

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


Cookbook:Chocolate Fudge

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

Cookbook | Ingredients | Recipes | Confections | Fudge

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

Ingredients

Procedure

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

Notes, tips, and variations

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


Cookbook:Chocolate Mousse

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

Cookbook | Ingredients | Recipes | Cuisine of France | Dessert

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

Ingredients

Procedure

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

Notes, tips and variations

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

Warnings

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


Cookbook:Chocolate Pear Bake

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

Cookbook | Ingredients | Recipes | Dessert

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

Ingredients

Procedure

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

Notes, tips, and variations

  • Substitute sliced peaches, apples, or orange segments for the pears.
  • You are able to get all of these ingredients from your local grocery store.

Warnings

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


Cookbook:Chocolate Sour-Cream Icing

Cookbook | Ingredients | Recipes | Dessert

Recipes/Print version 0 to L
on 1-2-3-4 Cake
Category Dessert recipes
Servings one cake
Time 10-20 minutes

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

Ingredients

Chocolate Sour-Cream Icing ingredients.JPG


Method

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Cookbook:Chowder

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

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

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

From the 1881 Household Cyclopedia

New England Chowder

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

This is similar to the traditional Scottish soup cullen skink.

Daniel Webster's Chowder

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


Cookbook:Christmas ham

Cookbook | Ingredients | Recipes

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

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


Ingredients

Procedure

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

Notes, tips, and variations

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


Cookbook:Chuu Chee Fish

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

Cookbook | Ingredients | Recipes | Thai Cuisine

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

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

Ingredients

Procedure

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

Warnings

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


Cookbook:Nick's Cinnamon Chicken

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

Cookbook | Ingredients | Recipes

Ingredients

Procedure

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

Serves 4.


Cookbook:Clam Chowder

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

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

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


Cookbook:Coconut Chutney

Cookbook | Ingredients | Recipes | Cuisine of India | Side Dishes

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

Ingredients

Seasoning:

Procedure

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

See also

(Indian)


Cookbook:Cola Cake

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

Cookbook | Ingredients | Recipes | Dessert | Cake

Ingredients

Cake

Frosting

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

Procedure

Cake

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

Frosting

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


Cookbook:Collard Green

Cookbook | Recipes | Ingredients | Vegetable


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

Collard greens freshly washed, still attached to the stalk.
Collard greens are easily hand shredded for cooking ease.
Smoked pork neckbone is often used as a flavoring agent while boiling collard greens.

Background

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

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

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

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

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


Nutrition

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

(Southern United States) (pt)


Cookbook:Coq au Vin

Cookbook | Ingredients | Recipes | Cuisine of France | Meat

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

Serves 4-6.

Ingredients

Directions

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

Variations

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

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

External links

Perfect Coq au Vin via The Observer


Cookbook:Corn Bread

Cookbook | Ingredients | Recipes | Bread

See also: Corn Bread 2

Ingredients

Procedure

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


Cookbook:Corn Bread 2

Cookbook | Ingredients | Recipes | Bread

See also: Cookbook:Corn Bread

Ingredients

Procedure

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


Cookbook:Sweet Cornbread

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

Cookbook | Ingredients | Recipes | North American Cuisines | Cuisine of Ontario

Sweet Cornbread is a variant of the Skillet Cornbread made throughout central and eastern Ontario and Quebec and is sometimes known by the alternative name of Johnny Cake[5]. Its presence in these southern regions of Canada is thought to be due to the influx of British Loyalists from what is now the Southern United States moving to the then-English-controlled colonies during the American War of Independence.

Ingredients

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

Procedure

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

Notes, tips, and variations

  • When mixing the batter, be sure it is soft enough for a typical cake; you do not want it too moist or dry. Use milk to fill in liquid you need and a half-and-half mix of flour and cornmeal if you are too moist.
  • Keep a close eye on the cake while it bakes: it will become hard fast if you do not take it out in time.
  • If you want to make a crisper crust take a 3 part mix of equal amounts of flour, cornmeal and brown sugar, mix well. Add to the top of the cake half way into the baking process, but do this very quickly: leaving the door open too long will make your cake a rock. The amount required varies based on the pan you use, so use your eyes for what you need (less than a cup total). Despite the call for opening it halfway through baking, adding it at the beginning should work fine as well.
  • You can substitute honey for the maple syrup, or plain sugar. Maple is used for its flavouring as much as its sweetness.
  • Margarine or vegetable oil will do as well as butter for this. Butter was used traditionally and is thus listed.
  • This dish is usually made for after meals and outside them rather than with them, which is how its cousin Skillet Cornbread is used. However, when having Maple Beans and Ham, Sweet Cornbread is often served with it.


Cookbook:Cottage Cheese Eggs

Cookbook | Ingredients | Recipes | Breakfast

Ingredients

Procedure

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

Serve with or on wheat toast.


Cookbook:Crab Cakes

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

Cookbook | Ingredients | Recipes

Ingredients

Crab cakes

Sauce


Procedure

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

External links

Modified version of a crab cakes recipe found at Chefs.com.


Cookbook:Crab Quesadillas with Mango Salsa

Cookbook | Ingredients | Recipes | Cuisine of Mexico | Seafood | Appetizers

Ingredients

Quesadilla

Salsa

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

Procedure

Quesadillas

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

Salsa

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


Cookbook:Cream Cheese Wontons

Cookbook | Ingredients | Recipes | Appetizers

Makes 16 wontons or 24 small wontons

Ingredients

Procedure

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


Cookbook:Creamed Spinach

Cookbook | Ingredients | Recipes

Recipes/Print version 0 to L
Chipolata.jpg
Category Sauce recipes
Servings 4
Time 10 minutes

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

Ingredients

or

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

Procedure

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

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

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

Variations

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


Cookbook:Creme Anglaise

Recipes/Print version 0 to L
Crème Anglaise over Pain d'Épices
Category Sauce recipes
Servings 10
Time 10-20 minutes
Difficulty Medium

Cookbook | Ingredients | Recipes | Cuisine of the United Kingdom

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

Ingredients

Procedure

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

This recipe makes about 2 cups.

Notes, tips and variations

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


Cookbook:Crème Brûlée

Cookbook | Ingredients | Recipes | Dessert

Crème brûlée

See also: Recipe #2

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

Ingredients

Serves 12.


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

Procedure

Crem brule closeup.jpg

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

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

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

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

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

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

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

Serve and enjoy!

Notes, tips and variations

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

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

References

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

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

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


Cookbook:Crêpe

Cookbook | Ingredients | Recipes | Cuisine of France | Dessert

Crêpes without any fillings

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

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

Ingredients

Variations

Sweeter crêpe: Add 2 teaspoons sugar and 1 teaspoon vanilla

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

An easy variation to the recipe is:

5 eggs 1 cup of flour 1 cup of milk

Cheesy crepe: Sprinkle Emmental evenly while in the pan.

Procedure

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

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

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

Some tasty fillings include:


Cookbook:Crispy Gingerbread Cookies

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

Cookbook | Ingredients | Recipes | Desserts

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

Ingredients

Procedure

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


Cookbook:Cucumber and Buttermilk Soup

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

Cookbook | Ingredients | Recipes | Soup

A cold tangy soup, refreshing and unique

Ingredients

Procedure

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

Notes, tips, and variations

  • Dill can be substituted for tarragon


Cookbook:Cucumber Sprout Sandwich

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

Cookbook | Ingredients | Recipes | Sandwiches

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

Ingredients

Procedure

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


Cookbook:Cupcakes

Cookbook | Ingredients | Recipes | Dessert | Cake

The finished product (using chocolate).

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

Ingredients

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

Optional:

  • Replace two tablespoons of flour with drinking chocolate or cocoa

Procedure

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


Cookbook:Curried Rice

Cookbook | Ingredients | Recipes | Vegetarian Cuisine

Ingredients

Makes 3 servings.

Procedure

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


Cookbook:Curry Chicken

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

Cookbook | Ingredients | Recipes | Curry

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

Ingredients

Procedure

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


Cookbook:Custard Pie

Cookbook | Ingredients | Recipes

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

Ingredients

Procedure

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


Cookbook:Date Bar

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

four date bars

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

Ingredients

Procedure

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


Cookbook:Deep Fried Mars Bar

Recipes/Print version 0 to L
DeepFriedMarsBar.jpg
Category Dessert recipes
Servings 1
Energy 419 Cal
Difficulty Medium

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

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

Ingredients

Procedure

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

Note:
Deep fried foods, if at all, should be consumed with moderation. Extreme deep fat and caloric food, like this recipe describes, require extreme moderation.

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


Cookbook:Denver Crunch

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

Cookbook | Ingredients | Recipes | United States | Dessert

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

Ingredients

Crust:

Filling:

Procedure

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

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

Notes, tips, and variations

Thickened blackberries and boysenberries make excellent toppings.

(US)


Cookbook:Dill Cucumber Salad

Cookbook | Ingredients | Recipes | Salads

Dill Cucumber Salad

Ingredients

Procedure

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


Cookbook:Doc'Roberts Grilled Vegetable Sandwich

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

Cookbook | Ingredients | Recipes | Vegan cuisine | Sandwiches

Ingredients

Procedure

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

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

(Vegan)


Cookbook:Dosa

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

Cookbook | Ingredients | Recipes | Indian Cuisine

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

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

First Variation

Ingredients

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

Procedure

Batter

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

Dosas

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

Makes 10–15.

Second Variation

Preparation

Makes about 20

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

Method

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

Masala Dosa (Mysore style)

Ingredients for preparation

Batter

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

Filling

For Assembly

  • Mixture of Ghee and vegetable shortening: ½ cup

Preparation Method

Batter

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

Chutneys

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

Filling

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

Making a Dosa

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

Media

Preparation of a Dosa
(Indian)


Cookbook:Döner kebab

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

Cookbook | Ingredients | Recipes Warning: Default sort key "Doner kebab" overrides earlier default sort key "Recipes/Print version 0 to L". | Meat recipes

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

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

Meat

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

Ingredients (four-pounder)


Two-pounder portion

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


One-pounder portion

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


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

Preparation

  1. Mix all the ingredients into a farce-like chunk.
  2. Use a mixer or your hands to get air out of the chunk.
  3. Optionally, you can make a hole with a knife to the chunk so that excess fat can drain out.
  4. Wrap it tightly in aluminum foil, and use more than two layers of foil (so it will not rupture).
  5. Put it into the oven and set the temperature to 100 °C (210 °F).
  6. Let it cook for 4 hours.
    Note: 4 hours applies to any size. Let's say, if you want a 1 kg chunk (half of the original portion), you should NOT leave it for 2 hours, 4 hours apply for every size. The idea is that it gets cooked slowly.
  7. When it is done, remove it from the oven, open the foil, and let it cool down. If you did everything correctly, you should be able to use a shredder or a knife to cut it in thin slices.

Sauce

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

Iskender-style dressing

(Optional seasoning for taste)


Tomato sauce dressing

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

Pita

Main article: Pita

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

Salad

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

Serving

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

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

Drink

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

External links

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


Cookbook:Easy Maklubi

Cookbook | Ingredients | Recipes | Middle Eastern cuisines | Palestinian Cuisine

Ingredients

Procedure

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


Cookbook:Easy pasta sauce

Cookbook | Ingredients | Recipes

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

Ingredients

  1. add whatever you want

Procedure

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


Cookbook:Easy Scrambled Eggs

Cookbook | Ingredients | Recipes | Eggs

This is a simple recipe for scrambled eggs.

Approximate Cooking Time: 5-10 minutes

Ingredients

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

Procedure 1

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

Procedure 1b - Microwave

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

Procedure 2

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

Notes, tips, and variations

(International)


Cookbook:Eel alla Milanese

Cookbook | Ingredients | Recipes

Anguilla alla Milanese (Eels).

Ingredients

Procedure

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

Notes, tips, and variations

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

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


Cookbook:Egg Casserole

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

Cookbook | Ingredients | Recipes | United States

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

Ingredients

Procedure

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


Cookbook:Egg Butter

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

Cookbook | Ingredients | Recipes | Estonian Cuisine

Ingredients

Procedure

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

Use as sandwich spread.

(Estonia, Vegetarian)


Cookbook:Egg noodles

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

Cookbook | Ingredients | Recipes | Pasta

Recipe 1

Ingredients

Procedure

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

Notes, tips, and variations

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

Generally speaking, one small egg to one cup of flour is what is expected. For a lean dough increase the flour to egg ratio (you really can't go too far, the poor use no egg at all). For a rich dough omit the whites and use two or three yolks per cup up flour.

When Kneading: It may get tough to knead the flour into the dough when you are down to the last 1/4 cup (60g). Be careful not to add too much water to the dough after you have begun kneading. lightly dipping your fingers into the water and coating the outside of the dough should be enough. Kneading is hard work and it takes the better part of 20 minutes for proper consistency. If you have the time, bring the dough together in a shaggy ball and allow it to sit tightly wrapped in saran, over night in refrigerator; this will allow the gluten to fully hydrate, alleviating some of the time and work of the kneading job.

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

To Store: In order to prevent sticking it is helpful to blanch the pasta for a second or two in boiling salted water, then air dry on a sheet. Finally, dust the noodles with rice flour or corn starch to store. Refrigerator for 5-7 days, or freeze 6 mos. to a year.

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

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

Recipe 2

Ingredients

Procedure

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

Recipe 4

Ingredients

Procedure

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

N.B:

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

Recipe 3

Ingredients

Procedure

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

Manually

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

Pasta Machine

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

Use

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

Notes

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

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

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

Notes

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


Cookbook:Egg Rice

Cookbook | Ingredients | Recipes | Cuisine of India

Egg rice (Duration of cooking: 30 min)

Serves two.

Ingredients

Procedure

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


Cookbook:Egg Roll

Cookbook | Ingredients | Recipes | Meat Recipes

An egg roll
The filling
First fold
Third fold
Frying
An egg roll

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

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

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

Ingredients

Procedure

Filling

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

Construction and frying

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

Warning

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

Variation

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

(can be made Vegetarian)


Cookbook:Eggs Connaught

Cookbook | Ingredients | Recipes | Seafood

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

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

Ingredients

Procedure

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


Cookbook:Eggplant and Chickpea Skillet

Cookbook | Ingredients | Recipes | Vegan cuisine

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

Ingredients

Procedure

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

4 servings

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

(Vegan)


Cookbook:Eggplant Pasta

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

Cookbook | Ingredients | Recipes | Pasta

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

Ingredients

Serves 4.

Procedure

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

Notes, tips, and variations

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

Warnings

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


Cookbook:Empanada

Cookbook | Ingredients | Recipes | South American cuisines

Peruvian empanadas

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

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

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

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

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

Wheat Dough Recipe

Ingredients

Procedure

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

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

Filling (Relleno)

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

Ingredients

Procedure

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

Filling (Pino)

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

Ingredients

Procedure

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

Empanada preparation

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

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

Related Recipes


Cookbook:English Field Bean Pate

Cookbook | Ingredients | Recipes | Vegan cuisine

Ingredients

Procedure

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

Chill and serve with toast.

(Vegan)


Cookbook:Fairy Cakes

Recipes/Print version 0 to L
Fairy cakes close up on tray.jpg
Category Dessert recipes
Servings 18
Time 1 hour
Difficulty Easy

Cookbook | Ingredients | Recipes | Dessert | Cake

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

Ingredients

Procedure

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

Dust with icing sugar before serving.


Cookbook:Favorite Beans and Rice

Cookbook | Ingredients | Recipes

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

Ingredients

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

Procedure

Beans

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

Rice

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

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

Notes, tips, and variations

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


Cookbook:Fiddlehead-Portobello_Linguine

Cookbook | Ingredients | Recipes | Vegetarian | Pasta

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

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

Ingredients

Procedure

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


Cookbook:Field of Dreams Guacamole

Recipes/Print version 0 to L
Category Avocado recipes
Servings 8
Time 1-2 h
NUTRITION FACTS:
Serving Size: 1/8 of recipe
Servings Per Recipe: 8
Amount per serving
Calories 250
Calories from fat 196
Total Fat 5.5 g
Saturated Fat 0.7 g
Cholesterol 2.1 mg
Sodium 53.9 mg
Total Carbohydrates 1.7 g
Dietary Fiber 0.8 g
Sugars 0.4 g
Protein 0.6
Vitamin A 46%
Vitamin C 78%
Calcium 6%
Iron 14%

Cookbook | Ingredients | Recipes | Appetizers

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

Ingredients

Procedure

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


Cookbook:Figgie 'obbin

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

Cookbook | Ingredients | Recipes | Cuisine of the UK

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

Ingredients

Procedure

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

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

Notes, tips and variations

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

Notes

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

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


Cookbook:Clam Chowder

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

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

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

(Clam Chowder variation)


Cookbook:Spanish Flan

Cookbook | Ingredients | Recipes | Spanish Cuisine

Ingredients

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

Instructions

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


Cookbook:Focaccia Bread

Cookbook | Ingredients | Recipes | Italian Cuisine

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

Makes 1 loaf.

Ingredients

Focaccia bread

Procedure

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

Links

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Cookbook:Frappé Coffee

Cookbook | Ingredients | Recipes | Beverages | Greek Cuisine

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

Ingredients

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

Procedure

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

Variant

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

Types

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

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

Notes, tips and variations

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


Cookbook:French Dip Sandwiches

Cookbook | Ingredients | Recipes

Recipes/Print version 0 to L
French-dip-sandwich.png
Category Sandwich recipes
Servings 4
Time 6 hours
Difficulty Easy

The Au Jus Sandwich is also known as Roast Beef Au Jus, and is better known in America as the French Dip Sandwich. It traces its origins to downtown Los Angeles in either 1908 or 1918, when a local resta