Cookbook:Recipes/Print version M to Z

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Contents

Cookbook:Macaroni & Nutritional Yeast

Cookbook | Recipes | Vegan cuisine | Pasta Recipes

Macaroni & Nutritional Yeast is a vegan alternative to Macaroni and Cheese.

Ingredients

Procedure

  1. Bring 4 quarts of water to a boil, add salt to taste, and add the macaroni.
  2. Melt the margarine over low heat. Beat in flour with a wire whisk. Continue to beat over medium heat until mixture is smooth and bubbly.
  3. Whip in boiling water (or rice milk). Then add salt, garlic powder, soy sauce, and turmeric to the liquid.
  4. The sauce should cook until it thickens and bubbles. When that happens, beat in nutritional yeast flakes (if the sauce is too thick, add more water). For a variation, add mustard.
  5. When the macaroni is cooked, drain and add the sauce. Serve immediately.
(Vegan, like Macaroni & Cheese)


Cookbook:Macaroni and Cheese

Recipes/Print version M to Z
Macaroni and cheese.jpg
Category: Pasta recipes
Time: 15 minutes
Difficulty: Very Easy

Cookbook | Recipes

Ingredients

Procedure

  1. Make a roux using half cup of butter (a stick) and half a cup of flour.
  2. Add 4 cups of heated milk and stir until smooth to complete the white sauce.
  3. Add cheese and cayenne pepper.
  4. Finally, mix with a pot of cooked pasta.

Alternate Recipe

Fill a pot with water, and add Macaroni and salt. Bring to boil stirring occasionally. While waiting to boil, in pot heat milk, and grate cheese into milk. This should create a basic cheese sauce. If too thin, add more grated cheese, if too thick, add more milk.

When Macaroni becomes soft (chef's discretion) drain. Melt butter in pot and replace macaroni (without water). Stir until macaroni is completely covered. Add 1 egg, unscrambled. Stir until completely incorporated. Add cheese sauce, and herbs. Stir well, and serve hot.


Cookbook:Macaroni Salad

Cookbook | Recipes | Salad Recipes

Ingredients

Procedure

  1. Whisk mayonnaise, mustard, sugar and vinegar in small bowl.
  2. Mix remaining ingredients in a large bowl.
  3. Pour the dressing onto the salad and stir to combine.
  4. Cool before serving.

8 Servings.


Cookbook:Macho Nachos

Cookbook | Recipes | Tex-Mex cuisine

Ingredients

Procedure

  1. Stir cayenne pepper into the bean dip to taste and spread on chips.
  2. Sprinkle with cheese and heat in 400 degree oven for 2 minutes or until cheese melts.
  3. Top with guacamole dip and sour cream; garnish liberally with sliced jalapeño peppers.

Attributed to Jack Cochran


Cookbook:Madeira Honey Cake

Recipes/Print version M to Z
Category: Dessert recipes
Servings: 8
Time: prep: 40 minutes
rest: 3-4 days
baking: 50 minutes
Difficulty: Very Difficult

Cookbook | Recipes | Portugal | Dessert | Cake

This is the recipe for the traditional Madeira Honey Cake, usually made on Christmas but also all year round on the island of Madeira and originally named in Portuguese bolo de mel.

Ingredients

  • 9 ounces (250 g) bread dough from the baker's shop
  • 90 ounces (2.5 kg) flour
  • 35 ounces (1 kg) sugar
  • 26 ounces (750 g) banha, this is pork fat
  • 17 ounces (500 g) butter
  • 1 ounce (25 g) erva-doce, this is Anise herbs, mashed and sifted
  • 1.75 ounce (50 g) canela (cinnamon)
  • 1 ounce (25 g) cravinho da India, (Cloves in powder form)
  • 17 ounces (500 g) walnut, cut into halves
  • 9 ounces (250 g) ground almonds
  • 1.75 ounce (50 g) candied lemon peel, cut into cubes
  • 60 ounces (1.8 l) pure honey
  • 5 tablespoons of baking soda, dissolved in the wine
  • 1 cup of Madeira wine
  • juice and zest of 4 oranges

Procedure

  1. One day before making the cake, buy the bread-dough at the baker's shop, sprinkle a little bit of flour on the dough, put it in a towel and keep it in a warm place until the next day.
  2. Put the baking soda into the Madeira wine, dissolve. In a pan warm up the honey, mix the butter and pork fat (if not available, just use butter), dissolve. Let this mixture cool.
  3. Sift flour into a bowl, mix in the sugar, make a well and put the bread dough into it. Now work the flour-sugar mixture into the bread dough. As soon as this is well joined, start to incorporate little by little the (tepid) honey-fat mixture. Add some of the candied lemon peel, as well as the Madeira wine, orange juice and orange zest, anise, cinnamon, and cloves.
  4. Incorporate and knead thoroughly until the dough doesn't stick to the bowl. Cover the dough with a towel and put it in a warm spot. Keep it in a warm place for 3-4 days.
  5. Divide the dough into parts of 250g or 500g or 750 g, depending on the pans to put into the oven. This cake is made in wide, round pans which are rather low. Before going into the oven, the cake is decorated with half-walnuts, sliced almonds and the rest of the candied lemon peel.
  6. Grease the baking pans. Bake about 50 minutes 355 °F (180 °C). Let cool down before taking it out of the baking pan.

Notes, tips, and variations

  • In Madeira these honey cakes are made on 8 December, which is traditionally considered the day of Mary's Immaculate Conception, because tradition says this cake is only good for Christmas if it is made on this day.
  • It is a custom to make enough of this cake in order to have some during the whole year. Once cooled and thoroughly wrapped into vegetable paper it remains good until next Christmas without losing quality or taste.
  • Another tradition surrounding this cake is that it is not cut with knives, but by hand, and also eaten by hand, nothing more than a tradition but very respected among Madeira locals.


Cookbook:Manhattan Clam Chowder

Cookbook | Recipes | American cuisine | Fish | Soups

Recipes/Print version M to Z
ManhattanClamChowder.jpg
Category: Clam recipes
Servings: 6
Time: 90 minutes
Difficulty: Very Easy

Manhattan clam chowder has clear broth, plus tomato for red color and flavor.

Clam chowder, in its cream-based New England version, has been around since the mid-18th century, and no mention of any Manhattan chowder has been found that predates the 1930s. Many restaurants in northern Rhode Island sell both red and white chowders, while the US southern coast favors clear and white chowders. Often they are served alongside clam cakes.

According to Alton Brown, the addition of tomatoes in place of milk was initially the work of Portuguese immigrants in Rhode Island, as tomato-based stews were already a traditional part of Portuguese cuisine. New Englanders called this modified version Manhattan-style clam chowder because, in their view, calling someone a New Yorker was an insult.[1]

Recipe I

Ingredients

  • 15 ounce (425 g) canned potatoes, or 2 small boiled potatoes
  • 28 ounce (794 g) canned tomatoes in juice, or 2 large tomatoes and tomato juice
  • 6.5 ounce (184 g) canned chopped clams, minimum
  • 2 stalks of celery

Procedure

  1. Core the tomatoes. Remove the pale parts and the seeds. For canned tomatoes, a strainer will be helpful.
  2. Chop all non-clam ingredients to match the clams in size.
  3. Optionally add spices. Suggestions: dill seed, basil, thyme, celery seed, tarragon, marjoram, fresh cilantro
  4. Cook the chowder without boiling until the celery begins to get soft.

Variation

You can use a sturdy type of fish in place of the clams. Good choices are catfish, tilapia, and pollock. You can use cooked rice in place of the potatoes. You can add spinach or seaweed, perhaps in place of the celery. You can add lemon juice.

Recipe II

Ingredients

Directions

  1. Strain the clam juice.
  2. Put the clams through food chopper, using coarse blade.
  3. Fry pork in a heavy iron pot.
  4. Remove pork and sauté onions in the fat until tender and lightly browned.
  5. Add tomatoes and cook for 5 minutes.
  6. Add water, carrots, celery, and herbs.
  7. Cover pot and simmer for 1½ hours (a very gentle simmer).
  8. Add clams, strained clam juice, and potatoes; cook until potatoes are tender.
  9. Season with salt and pepper to taste.
  10. Bring to a boil, pour over crumbled soda crackers in individual plates, and serve at once.

References

  1. ↑ Good Eats episode titled Send In the Clams
(USA)


Cookbook:Marinara

Recipes/Print version M to Z
Category: Sauce recipes
Servings: 4
Time: 30 minutes + 24 hours
Difficulty: Easy

Cookbook | Recipes

Note: There is really no "right" way to make marinara (everyone's Mom makes it differently). You will see many different recipes, most all are good and all have their advantages.

Note for advanced eaters: If you are having people to dinner on Friday, make the sauce Thursday night and then throw the whole pot in the fridge overnight. Before dinner (about when you're putting the pasta water on to boil), pull the pot out and put it on Low. What a time saver! And the overnight rest period allows amazing flavors and sweetness to form. You will be impressed.

Recipe I

Note: This is the classic expensive restaurant edition. You only live once.

Ingredients

  • 1/2 Stick Unsalted Sweet Cream butter
  • 1 tbsp vegetable or olive oil
  • 2 medium cloves garlic, crushed and chopped fine
  • 1/3 cup (80g) diced red onion
  • 1/2 tsp dried oregano (trust me)
  • 1/2 tsp dried crushed red pepper flakes
  • 1 can (28 oz - 750g) unsalted whole peeled tomatoes, reserve juice (use name brand, they're bigger and sweeter)
  • 1 can (6 oz - 150g) tomato paste
  • 1 + 1/2 tsp kosher salt (more or less to taste)
  • 1 + 1/2 tsp granulated sugar
  • 1/2 tsp ground black pepper

Exact, step by step preparation instructions

  1. Heat a large pot over medium flame approximately 5 minutes, until hot.
  2. Add butter and oil; heat until clear (bubbling stops)
  3. Add onion; gently saute for 1 minute
  4. Reduce heat to medium-low
  5. Add garlic; gently saute for 1 minute
  6. Add tomato juice.
  7. Add tomatoes, one at a time, crushing completely using your hands (watch for spurts)
  8. Add oregano and red pepper flakes
  9. Stir to combine;
  10. Cover and reduce heat to low. Simmer for 10-15 minutes.
  11. Add 1 tsp salt and sugar, black pepper, and tomato paste; Stir until paste is incorporated
  12. Cover and simmer for 10 minutes
  13. Taste and season accordingly. You do not want the sauce to be salty, just not unsalty. You do not want the sauce to be sweet, just not sour. Season by adding the remaining salt and sugar a little at a time, stirring completely between tastes.
  14. Serve over al dente spaghetti with a side of Italian sausage or meatballs and a deep sweet red wine (merlot); serves 4, make this for two and enjoy again tomorrow night!

Recipe II

Note: This is a more rustic and less "Italian-American" recipe than the previous one.

Ingredients

  • Extra virgin olive oil (preferably Italian, if not Italian then Tunisian, French, and Greek are advisable) to coat
  • 2 tablespoons (app.) almond oil
  • 1 half of a head of garlic (less is acceptable) minced
  • 2 tablespoons dried oregano
  • 2 tablespoons dried thyme
  • 2 tablespoons dried red chile flakes
  • 1 cup (app.) (240g) fresh basil finely torn or roughly chopped with small amount chiffonade and reserved
  • 2 medium to large onions (preferably red or yellow) diced
  • 1 yellow bell pepper cut into strips
  • 1 large can and 1 small can whole tomatoes, crushed by hand with juices
  • 1 large can crushed tomatoes
  • 1/2 cup (120ml) , plus as needed, white table wine
  • kosher or sea salt and ground black pepper to taste
  • Parmigiano-Reggiano to taste

Preparation

  1. Sweat onion, garlic, and bell pepper in extra virgin olive and oil oil with salt and pepper in oversized pan
  2. Deglaze pan with white wine
  3. Add tomatoes
  4. Combine dried herbs and red pepper flakes in mortar and pestel
  5. Add dried herbs, red pepper flakes, and unreserved fresh basil to pan
  6. Simmer for an hour (or more if necesary), stirring occasionally.
  7. Add wine until desired consistency is achieved
  8. Add salt and pepper to taste
  9. Strain and add al dente pasta (long strand pastas such as spaghetti, linguini, and fetuccini are traditional in America but other pastas are also advisable) to pan with sauce and combine using tongs
  10. Plate and garnish with fresh basil and freshly grated Parmigiano-Reggiano


Cookbook:Masala Chai

Masala Chai Tea and South Indian Filter Coffee

Cookbook | Recipes | Indian Cuisine | Beverages

Masala chai is a spiced version of the typical Indian milk tea. As with much of Indian cuisine, the exact mix of dry spices varies greatly and is often handed down in families from one generation to the next.

Masala mixture

Ingredients

Procedure

Combine all of the spices and blend well in an electric grinder. You only need a small quantity for each cup of chai; store the rest for later. A full recipe will keep you stocked full of chai for months.

Chai

Ingredients (per cup)

  • 1/2 cup water
  • 1 1/2 teaspoon sugar
  • 3/4 teaspoon dried tea leaves - to be traditional, a strong Indian tea such as an Assam is best.
  • pinch of masala mixture
  • 1/2 cup milk

Procedure

  1. Boil water and milk.
  2. Add sugar, tea leaves and masala until the mixture becomes dark (about 5-10 minutes).
  3. The longer you boil, the stronger the chai.
  4. Strain into teacups to serve.

Optional

  • Let the remaining solids cool and sprinkle them on your plants for an excellent fertiliser.
  • Tea masala or garam masala from a store can be used to get around the masala mixture process, however preground spices lose their flavor over time.
  • In step one, boil the water and milk separately, and in step two add the tea leaves and masala to the boiling water, boiling until the tea is as strong as you like. Only then add the milk to the mix. This can speed up the process without effecting the flavor. This method is often used by restaurants to serve chai in large quantities quickly as orders are taken.
  • Optionally turn off the heat in the end, cover and let sit for about five minutes for a richer flavor.
  • Try adjusting the ratio of milk to water. For a richer milky tea, try two parts milk to one part water.
  • Leave out the sugar for a more adult flavor. Sugar can be added while drinking if so desired.
  • Try other combinations of South Asian spices. Each region in which chai is commonly available has its own popular or traditional spice mix. One optional addition to masala chai is fennel seeds.
  • Add one leaf of Indian Green Tea (called Lili Cha in local language), while the water is still boiling (before adding milk). This gives a nice flavor to the tea
(Indian)


Cookbook:Masaledaar chole

Cookbook | Recipes | Indian cuisine

Masaladaar Chole (Chickpeas in spicy gravy)

See also: Cholley

Ingredients

Procedure

  1. Soak the chickpeas overnight in water.
  2. Pressure cook the chickpeas till its boiled (3 whistles).
  3. In a cooking vessel pour the cooking oil and heat it.
  4. Add the onions and sauté till its golden brown.
  5. Add the turmeric powder, chilli powder, garam masala and Madras curry powder.
  6. After this add the tomatoes, ginger and garlic paste and stir for approx 1 min.
  7. Now add the boiled chickpeas and some water.
  8. Add salt to taste. Cook for approx 10 minutes on a medium flame.
  9. Garnish with cilantro and serve with chapattis or paratha.


Cookbook:Mead

Cookbook | Recipes | Beverages

Met Flasche und Glas.jpg

Mead is a fermented alcoholic beverage made of honey, water, and yeast. It is sometimes known as "honey wine" (for obvious reasons) and is generally pronounced "meed" (IPA: /miːd/), though South Africans usually pronounce it "med", to rhyme with "red" (IPA: /mɛd/).

Mead can have a wide range of flavors, depending on the source of the honey, additives including fruit and spices, the yeast employed during fermentation, and aging procedure. Mead can be difficult to find commercially, though some producers have been successful marketing it.

Many meads retain some measure of the sweetness of the original honey, and some can even be considered as dessert wines. Drier meads are also available, and some producers offer sparkling meads, which (like champagne) can make for a delightful celebratory toast.

A mead that also contains spices (like cloves, cinnamon or nutmeg) or herbs (such as oregano or even lavender or chamomile) is called metheglin. A mead that contains fruit (such as strawberry, blackcurrant or even rose-hips) is called melomel and was also used as a delicious way to store summer produce for the winter. Mulled mead is a popular winter holiday drink, where mead is flavoured with spices and warmed, traditionally by having a hot poker plunged into it. Hippocras is spiced grape wine sweetened with honey. A grape-based wine with added honey is called a pyment. Cyser is made with apple juice and honey; braggot or bracket is made with malted barley and honey.

Production of mead for private consumption should be considered to be submitted to the same regulations as the production of grape wine. See also the numerous warnings on the alcoholic drink page.

Equipment

Fermenter with airlock fitted

Mead is made in a fermentation vessel, preferably a glass carboy, with an airlock and a rubber bung. These items can usually be found at a brewer's supply store. The ingredients of mead are honey, filtered water, and yeast. Fruit or spices are optional.

Mead should be made in sanitized equipment to ensure food safety. Potassium metabisulphite is a common sanitizing agent. Those who are allergic to sulphites can use other sanitizing methods. Failure to remove all traces of this chemical from the equipment may result in poisonous or otherwise undrinkable mead.

Ingredients

  • 3 pounds of honey per gallon (U.S.). (For example, 15 pounds of honey are used with a 5 gallon (U.S.) carboy.)
  • 1 pound of raisins. (optional)
  • 1 packet of dry winemaker's yeast (Lalvin EC1118, K1V1116 or similar) as well as yeast nutrient.

Procedure

Some mead makers prefer to create a starter culture by preparing a mixture of one cup of room temperature sanitized fruit juice and the freeze dried winemaking yeast and placing it into a smaller one quart sanitized container fitted with a rubber stopper and airlock for a day or two until the mixture is bubbling. This container is kept at room temperature out of direct sunlight. This starter culture will cause the fermentation below to begin with vigor and may prevent the mead from failing to ferment.

Honey is slowly added to a large pot half-full with water while heating. There is a common disagreement among mead makers as to whether you should boil the honey or not; mead makers have had success with either method. Boiling will alter the flavor, but will enhance the clarity of the finished mead. As the mead is heated over medium heat, it will nearly boil after the honey has been completely dissolved.

After a time of heating the honey (which helps it dissolve and can also pasteurize it), the mixture is cooled to between (170°F/76°C) and (140°F/60°C) and the raisins are added. The mixture continues to cool, then is transferred to the carboy. Once it has cooled to room temperature (68°F/20°C), yeast which has been rehydrated is added to the honey/water mixture (must) and the airlock is put on. After being placed in a cool (68°F/20°C), dark place for a few hours or a day, the airlock should start to allow bubbles to escape. This is waste carbon dioxide (CO2) and shows that the yeast is processing the sugar into alcohol. The raisins rise to the surface of the fermenting mixture. If they block the airlock, the mead maker will have to rack. Stirring or agitating the mixture is avoided, as it may cause the liquid to rise up and spill out of the airlock.

After a four to six week period the mead maker may want to rack the mead into a second sanitized carboy. An airlock is not necessary during primary (aerobic) fermentation. This racking will clear out the lees and allow the mead to clear faster. The mead is siphoned into the second carboy via a sanitized tube, usually filled it with sterile water to start the siphon. The mead is siphoned carefully to avoid splashing as excess oxygen at this point may cause an unpleasant taste in the final product. An airlock is placed on the second carboy. It is imperative that sterile conditions be maintained while the carboys are open to avoid infection. The mead is racked in another 3 months or when all signs of fermentation have stopped (usually when the airlock doesn't produce any bubbles for a long period of time—typically over 30 seconds between bubbles) and your mead has cleared. Excessive racking will promote oxidation, resulting in an undrinkable mead. The carboy is clear enough when it is possible to read a newspaper through it. The mead will then need to age, usually one year, and anywhere up five or more. Bulk aging can be done done in a tertiary carboy, but bottle aging is also common.

Then next step is to bottle the mead. Mead is generally sealed in sanitized bottles using airtight caps or quality corks. If the fermentation is not complete, pressure will build up inside the sealed bottles and cause them to explode. Mead is generally aged for at least 6 months in the bottle before drinking.

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Cookbook:Meatballs

Cookbook | Recipes

Recipes involving meatballs include:


Cookbook:Fried Meatballs

Cookbook | Recipes | Cuisine of Albania | Meat Recipes

Fried meatballs (Qofte të fërguara) is an Albanian dish. The term is also used for fried Italian meatballs.

Ingredients

Procedure

  1. Soak bread in water and squeeze hard to drain.
  2. Add ground meat, bread crumbs, oil or melted butter, onion, cheese, parsley, salt, pepper, and mint and mix thoroughly.
  3. Form into 1-inch thick patties, sprinke with salt, pepper, and oregano.
  4. Roll in flour and fry in hot oil.

Serve hot with French fries or mashed potatoes. Serves 4.

References

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


Cookbook:Swedish Meatballs

Cookbook | Recipes | Meat Recipes | Cuisine of Sweden

Swedish meatballs (Köttbullar)

All recipes are based on the following basic, or minimum, recipe for Swedish meatballs; Servings: 4, Time: 30 minutes

Ingredients

Procedure

  1. Combine the liquid ingredients and the bread crumbs in a bowl and let it sit for 7-8 minutes.
  2. Finely chop or grate the onion.
  3. Combine the ground beef, ground pork, egg, chopped onion, salt and pepper in the bowl.
  4. Make round meatballs, approximately 2-3 centimeters (1 inch) in diameter.
  5. Pan fry the meatballs on medium heat in a frying pan with butter for approximately 3-5 minutes. Fry them on all sides until they are brown and not pink in the middle. Shaking the pan occasionally will help the meatballs cook evenly.

Serve them with mashed potatoes with a veal based brown sauce made with cream and lingonberry preserve or cranberry preserve.


Cookbook:Meatloaf

Cookbook | Recipes | Meat Recipes

Meat loaf is a meat dish, usually cooked in a bread loaf pan, made from ground beef and some sort of binder, often eggs, and seasoned with various spices and sauces. It is generally made by simply blending all ingredients together in a bowl, and is thus a quick and easy dish to prepare.

There are several recipes for meatloaf available in this cookbook:


Cookbook:Menudo

Cookbook | Recipes

Menudo, the soup

Menudo is a traditional Mexican dish; a spicy soup made with hominy and tripe.

Ingredients

  • For the stew:
  • 2 1/2 pounds Honeycomb tripe
  • 2 tbsp. Mexican Oregano
  • 1 clove garlic
  • 2 bay leaves
  • 1 tbsp. salt
  • For the Posole
  • 2 pork country ribs
  • 3 lbs pigs feet
  • 2 16 oz. cans White Hominy, drained
  • 3 or 4 Chilis de Arbol
  • For the Chili
  • 4 dried Ancho chiles
  • For the Menudo Mix (spices)
  • 2 tbsp. red pepper flakes (with the seeds)
  • 2 tbsp. dried Mexican oregano
  • Optional
  • Lime
  • Tortillas - corn
  • Diced White or Green Onion
  • Minced Cilantro

Procedure

Desayuno de los Reyes (Breakfast of Kings)

  • Menudo preparation in the northern state of Chihuahua as well as northern New Mexico requires the preparation of three separate items, all combined at the time of final preparation for the table: Stew, Posole, and Chili. This recipe is similar and is very simple, using minimal ingredients. Cooking the menudo and chili the night before allows the cook to place the stew into the refrigerator to harden the saturated fat, allowing it to be skimmed off prior to serving the "Breakfast of Kings" the next morning. We begin with preparing the Posole.
  • Almost all (but not all) store-bought honeycomb tripe will smell strongly from the bleaching lime as possible. Let your nose be the judge as to whether or not it will require a soaking or boil as described in the steps below.
  • To make the Posole:
  1. Rinse and drain the white Hominy.
  2. Place the patas and ribs into a pot.
  3. Place the Hominy in the pot with the patas.
  4. Put 1 tbsp. salt in the pot.
  5. Take 3 or 4 dried Chilis de Arbol, discard the seeds and stems, and snip the chilis into ringlets and put into the pot.
  6. Cover with water to a height not exceeding 1 cm above the ingredients and bring to a boil.
  7. Cook the Posole uncovered until the ribs are finished. Remove from the heat.
  8. Remove the meat from the ribs and dice into small cubes, place back into the pot with the Posole, discard the bones.
  9. Place the cooked patas into the pressure pot you will use to make the Menudo.
  • To make the menudo stew:
  1. Place a small pot of water on the stove and set to boil. This will be needed to prepare the chilies.
  2. Cut the fat from off of the tripe. If fat clings to the non-honeycombed side of the tripe, use a stiff brush to remove it.
  3. Cut tripe into small pieces, about 3/4 to 1 inch. Strong scissors work well here!
  4. If the tripe smells overly rank (this is normal), you may want to soak it in clean water for an hour (or possibly boil it in water for five minutes) throwing away the soak (boiling) water.
  5. Place cut tripe into the pressure cooker on top of the patas.
  6. Add the garlic, bay leaves, and Mexican oregano.
  7. Fill pressure cooker with water until about 1 cm. above the height of the stew ingredients.
  8. Cook at pressure 35 - 40 minutes.
  • While the tripe is cooking, make the Chili:
  1. Wipe the dried Anchos off with a wet paper towel.
  2. Optional step -- toast dried chilies on each side 15 seconds on a hot griddle (this releases essential oils and enhances the flavor)
  3. Place the dried chilies into the small pot of boiling water and boil for 10 minutes, turning frequently in the boiling water to ensure all sides receive their fair share of punishment.
  4. Remove the chili pot from the stove and drain off the boiling water. Fill with cold water; let it sit a few minutes to cool.
  5. Remove the stems from the chilies, cut chilies longitudinally from stem to tip on one side and open. Flush gently with running cold water to remove the seeds.
  6. Place stemless and seedless reconstituted chilies into a blender and pure.
  7. Remove pure from the blender and place in the refrigerator overnight.
  • After the stew has cooked in the pressure cooker at full pressure for 35 to 40 minutes, remove from the heat and let the pot cool off completely until pressure returns to ambient.
  1. Remove the pata (optional cows foot) from the pot and remove the bones. Put deboned pata into pot with the tripe and discard the bones.
  2. Transfer the stew to a large bowl and add the Posole, ensure all savory pieces lie below the waterline, and set in the refrigerator overnight.
  3. In the morning, skim all hardened fat from the surface of the stew which has probably gelatinized overnight.
  • Final Preparation
  1. Reheat a serving portion of the stew in the microwave or on stovetop. When hot, place into a serving bowl.
  2. Add a tbsp. of chili to the stew and blend thoroughly.
  • The Menudo is ready to serve with hot corn tortillas. The spices (oregano and chili flakes) are traditionally combined before serving and placed at the side of the bowl of Menudo with a lime wedge for the diner to add just prior to eating. Along with the spices, diced onion or Cilantro are also traditionally added to the stew just prior to enjoying.

Notes

  • This recipe makes 4 large servings.

External links

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Wikipedia has related information at
Menudo

http://www.vivacincodemayo.org/ Home of the Annual Texas Menudo Cookoff


Cookbook:Meringata

Cookbook | Recipes

Meringata (literally "meringued" – with meringue on it or in it) is the Italian adjectival form of the word meringa meaning meringue. It refers to any type of cake or dessert with a meringue topping or meringue mixed into it such as Meringata di limone (Lemon meringue pie) or Meringata di panna (Meringue cream gateaux, pie or other dessert), for which there is no one recipe, the name covering many entirely different confections, one of which is similar to Pavlova, an Australian/New Zealand meringue cake consisting of wheels of meringue layered with whipped cream. As a rule, meringate (plural of meringata), in common with most meringue confections, should be assembled a short time prior to consumption, otherwise the meringue will dissolve in the liquid in the filling.

See also:

Meringata alla panna

Cream filled meringue gateaux

Ingredients

For the meringues:

  • 8 oz. (1 cup) (400 g) egg whites
  • 16 oz. (2 cups) (800 g) caster (superfine) sugar

For the filling:

Preparation

For the meringue discs and individual meringues:

  1. Following the recipe for Swiss meringue, whisk the 6 ozs. egg whites to soft peaks, then add the 12 ozs. sugar little by little, to form firm peaks.
  2. Beat the egg whites over simmering water to 120ºF (50ºC).
  3. Remove from the heat and continue beating until the meringue is cool.
  4. Line a baking sheet with parchment paper and draw two 10 inch circles on the paper.
  5. Using a pastry bag pipe a spiral begining in the centre of the circle and working outwards to form a disc of about ½ inch thick.
  6. Repeat with the othe circle.
  7. With the remaining meringue, pipe 20 small meringues using a star tip.
  8. Bake the meringues for 2 to 2½ hours at 200ºF to 225ºF (110ºC) until crisp but not brown. For a whiter meringue, bake at 180ºF (80ºC) overnight.

For the filling:

  1. With the egg yolks left over from the meringue, make a crème pâtissière – <<click here for recipe>>
  2. With the 5 ozs. sugar, 3 tablespoonsful water and the 2 egg whites, Follow the recipe for Italian meringue. Refrigerate to cool thoroughly.
  3. Whip the cream and when it is mounted, fold in the cold pastry cream followed by the Italian meringue. Refrigerate until ready to proceed with the assembly.

Simplified method:

  1. Whip 1 cup half-and-half together with one small vanilla instant pudding.
  2. Make a common meringue with the egg white and sugar.
  3. Whip the cream and when it is mounted, fold in the vanilla instant pudding followed by the common meringue. Refrigerate until ready to proceed with the assembly.

Assembly:

  1. Spread one half of the filling on one of the meringue discs.
  2. Place the second disc on top and cover the second disc with the rest of the filling.
  3. Arrange the small meringues in concentric circles on top of the meringata.
  4. Refrigerate for 2 hours before serving.

Meringata alla panna con zenzero     –     Meringata with ginger and cream

Ingredients

  • 1 container store-bought meringues OR make your own – <<recipe>>
  • 1 cup preserved ginger, cut into small pieces
  • 2 cups heavy cream
  • 4 Tbs. powdered sugar
  • 1 lemon

Preparation

  1. Chop the ginger up.
  2. Grate the zest and juice the lemon. Strain the juice and mix with the zest.
  3. Mix the juice and zest with the heavy cream.
  4. Whip the cream to soft peaks.
  5. Fold in the powdered sugar.
  6. Mix the ginger into the cream.
  7. Crumble the meringues and mix into the cream. Do this just before serving.
  8. Serve immediately, otherwise the meringue will dissolve in the cream over time.

Meringata di frutta in coppa     –     Fruit and cream with meringue in a goblet

A quick and easy meringata is made as follows:

Ingredients

  • Vanilla cream, home-made or store-bought, as needed
  • Any fruit of choice or a mixture – berries, deciduous or tropical fruits, as needed
  • Crème chantilly, as needed
  • crumbled meringues, as needed

Preparation

  1. In a Martini glass or parfait glass, spoon a few tablespoonsful of vanilla cream into the bottom of the glass.
  2. Cover the custard with any fruit of choice, leaving enough room for the topping.
  3. Cover the fruit with créme chantilly and sprinkle crumbled meringue chips on top.
  4. Serve with a sprig of mint or basil and drizzle with raspberry coulis or other topping of choice.
(Italian)


Cookbook:Mjeddrah

Cookbook | Recipes | Cuisine of Lebanon | Vegan cuisine

Mjeddrah is a stout lentil and rice stew, a Lebanese staple.

See also: Cookbook:Mejadra

Ingredients

Optional

Procedure

  1. Pick over the lentils to remove any stones.
  2. Sauté the onion and any other vegetables in the olive oil for a minute or two. Optionally, sauté the rice for a short time but do not let it burn.
  3. Add the water and other ingredients, bring to a boil, and simmer, covered, for 40 minutes to an hour. You will have to check it occasionally and add water - the final product should have some liquid but should not be very soupy. It is finished when the rice and lentils are both no longer crunchy.

Variations

  • A little Parmesan cheese is tasty sprinkled on as a garnish.
  • Sauté some chopped onion and garlic quickly in oil until it browns (a slight burning is good), then stir it into some natural yogurt and use as a garnish.
(Lebanese; Vegan), see also:

Cookbook:Mejadra

Recipes/Print version M to Z
Mejadrah.s.jpg
Category: Palestinian recipes
Servings: 3-4
Time: 30 minutes
Difficulty: Easy

Cookbook | Recipes | Palestinian Cuisine

Extremely simple to cook, this dish is a fundamental component of Middle Eastern cuisine. It provides carbohydrates, proteins, and a full stomach. It also tastes great.

When cooked with rice, this recipe is gluten-free. It isn't gluten free when cooked with bulgur (wheat).

See also: Cookbook:Mjeddrah

Ingredients

Method

Mejadrah-cooking.s.jpg

The more common recipe uses rice. Bulgur can be substituted for rice, with the exact same procedure.

  1. Fry the lentils in oil for 3-4 minutes, stirring continuously, until the first beans show signs of scorching.
  2. Add salt, baharat, cumin, ground cardamom.
  3. Add 2 cups water and cover. Bring to a boil, lower to a simmer. Cook for 20 minutes or until all the water is absorbed by the lentils.
  4. Fry the rice in oil for 3-4 minutes, stirring continuously, until the grains change colour.
  5. Add salt, black or white pepper, and ground cardamom.
  6. Add 2 cups water and cover. Bring to a boil, lower to a simmer. After 5 minutes turn the heat off, and leave standing for another 10 minutes.
  7. Cut the onion into thin strips (½cm x 4cm).
  8. Fry the onion in mixed olive oil until crisp and translucent.
  9. Mix lentils and rice, top with the fried onion.


Cookbook:Microwave Chocolate Pudding

Recipes/Print version M to Z
Category: Dessert recipes
Servings: 4
Time: 9 minutes
Difficulty: Easy

Cookbook | Recipes | Dessert

Microwave Chocolate Pudding is a pudding made with sugar, milk, unsweetened cocoa powder and thickened with cornstarch. It is prepared in a microwave.

Ingredients

  • 1/3 cup (80g) granulated sugar or "Splenda" sugar substitute
  • 1/4 cup (60g) unsweetened cocoa powder
  • 3 Tb cornstarch
  • 1/8 tsp salt
  • 2 cups (480ml) of whole, 2%, 1%, or skim milk. Soy milk may also be used.
  • 1 tsp of vanilla extract or imitation vanilla

Preparation

  1. In a 1-qt microwave safe bowl (not metal), mix the dry ingredients (sugar, cocoa, cornstarch and salt).
  2. Add cold milk and mix well with small wisk or electric mixer until all the cocoa lumps are dissolved.
  3. Microwave in bowl, on high for 3-minutes. Stir well.
  4. Microwave on high for an additional 4 to 6 minutes, stirring after each minute of cooking.
  5. Remove from Microwave and stir in Vanilla.
  6. Place in 4 small custard cups and chill before serving.

Notes, tips and variations

  1. A microwave safe lid (not metal) can be placed slightly ajar on the bowl while the pudding is cooking. This will prevent the pudding from spattering all over the microwave.

Warnings

  • Keep close watch on cooking pudding, it can easily boil over.

See also


Cookbook:Microwave Quesdilla

Cookbook | Recipes | Appetizers | Mexico

Microwave Quesdilla is a dish in Tex-Mex or Mexican cuisine, which involves cooking ingredients, most popularly cheese, inside a corn or wheat tortilla

Ingredients

Fillings To Taste (Optional)

Toppings To Taste (Optional)

Procedure

Place one tortilla on a microwave-safe plate. Cover with half the cheese. Sprinkle on fillings as desired. Spread remaining cheese over the toppings, and place second tortilla on top. Place in microwave on high power for 30-60 seconds (or until cheese is melted and fillings are warm). Add desired toppings and enjoy.

Notes, tips, and variations

  • You are not limited to those fillings/toppings listed. However, ensure they can be thoroughly cooked/warmed in the short time necessary to melt the cheese.


Cookbook:Microwave Risotto

Cookbook | Recipes | Rice

Microwave Risotto. This risotto is made using the microwave. It requires very little stirring and turns out quite well.

Ingredients

  • 3 cups simmering hot chicken broth
  • 1/2 Teaspoon Salt
  • dash ground white or black pepper
  • 2 Tablespoons butter
  • 2 Tablespoons olive oil
  • 1/2 cup minced yellow onion
  • 1 cup uncooked medium grain rice

Procedure

  1. In a saucepan, bring chicken broth, salt and pepper to a low simmer, keep warm until needed.
  2. In 8" x 8" x 2" pyrex dish (or 10" quiche dish), heat oil and butter in microwave for 2-minutes.
  3. Add minced onion to pyrex dish, stir to coat with oil, cook in microwave for 4-minutes.
  4. Add uncooked rice to pyrex dish, stir to coat with oil, cook in microwave for another 4-minutes.
  5. Pour simmering chicken broth into pyrex dish and stir well. Microwave 9-minutes.
  6. Stir rice and chicken broth well and microwave another 9-minutes.
  7. If a creamier risotto is desired, add 1/4-cup warm water, stir well and microwave for another 2-minutes.

Makes 3 main dish servings or 6 side dish servings.

Notes, tips and variations

  1. For a 750-watt microwave, use 100% power settings for each time interval. For 1000 or 1500-watt microwaves, use 70% power settings for each time interval.
  2. As a variation, use 2 1/2-cups chicken broth and 1/2-cup white wine.
  3. Freshly grated parmesan cheese may also be added after cooking.


Cookbook:Microwaved Artichoke

Recipes/Print version M to Z
Category: Vegetable recipes
Servings: 2-5
Energy: 9 Cal
Time: 10 minutes
Difficulty: Very Easy

Cookbook | Recipes

Basic recipe on how to cook artichokes. Similar results can be obtained using the steamed artichoke recipe, however, using the microwave oven is much faster.

Ingredients

Procedure

  1. Cut off top 1/3 of the artichoke, and all but 1 inch of the stem.
  2. Remove base leaves and cut off the tips of the higher leaves.
  3. Sprinkle artichoke with lemon juice to preserve color.
  4. Place artichoke stem up in a microwave safe dish tall enough to place lid without touching the artichoke.
  5. Fill dish with 1 inch (3 cm) of water and any of the optional seasonings.
  6. Cover and microwave on high for 6-8 minutes, and allow to rest for 1-2 minutes. The artichoke is cooked when a paring knife can be inserted into the heart without resistance.
  7. Remove artichoke from the dish and place upside down to drain.
  8. Serve whole, with one or more dips. Diners should remove a leaf, dip the base of the leaf in the dip, and eat the fleshy base of the leaf.
  9. When all the leaves are gone, remove the choke, cut the heart of the artichoke into bite sized pieces, and serve with the dip.

Simple Dips


Cookbook:Midwestern Chicken Wings

Cookbook | Recipes | Meat Recipes | United States

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

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

Ingredients

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:Milkshake

Cookbook | Recipes | Beverages | Dessert

A chocolate Milkshake

Milkshakes are beverages made by blending cream and milk with other ingredients added for color and flavor.

Classic Vanilla Milkshake

Ingredients

Procedure

Pour the milk, ice cream, and half & half in a blender and partially blend, then add the sugar and flavoring until thoroughly mixed.

Serves: 1

Oreo Milkshake

Ingredients

  • vanilla ice cream
  • milk
  • about 6-8 Oreo cookies

Procedure

easiest way : put ice cream in a cup. add a little milk [for thicker] and more milk [for less thick]. mix with a spoon until its smooth. if your cup is not filled to your desire add more icecream and milk.crush oreos into a desired size. put into milkshake and stir until thoroughly mixed in.

add anything else to the top such as "magic shell" or whipped cream and sprinkles

Serves: 1 or 2 if you want to share

Banana Milkshake

Ingredients

  • 1 large or 2 small bananas
  • vanilla ice cream
  • milk
  • sugar

Procedure

Blend the banana, ice cream and sugar, add milk until you find your desired consistency, and blend again till smooth and creamy.

An optional but tasty addition is to add a pinch of cinnamon as well.

Super Foamy

The Super Foamy is a highly viscous milkshake with a smooth, airy texture. It is low-fat and, for a shake, high-fiber. Best of it all, due to its thickness it's easy to eat one's fill on a single portion. With the prototype recipe provided here, variations can be made by adding different flavors such as vanilla, banana or strawberry.

Prototype ingredients

Procedure

  • Mix the locust bean gum powder, inulin powder and the sweet whey powder together.
  • Add the resulting powder to the skimmed milk.
  • Using an electric mixer, whip for 2 minutes until the product has turned to a fine foam. While whipping, move the whisks up and down so that air gets whipped under the shake.

Different tastes

  • Add the syrup or flavor of your desire.
  • When using cocoa powder for creating a chocolate milkshake, do not use the mixer to spread the flavor but use a spoon instead. The fat in the powder could cause the foam to collapse.
  • Artificial sugar substitutes are best for giving the shake a sweet taste.

Notes

  • One serving equals approximately 700 ml in volume and 104 kcal in energy.
  • The locust bean gum acts as the thickening agent.
  • The inulin gives the shake a smooth, "mouthful" texture.
  • Any sources of fat must be excluded for the foam to build up. Therefore, the milk must be very low fat.
  • Whey drink powders are readily available on the market. They contain around 95 % sweet whey powder with flavor and sweeteners added. They can be used to substitute the pure sweet whey powder.
  • The sweet whey powder (along with the milk) acts as the component producing the foam. Instead of the sweet whey powder you can use a fresh egg white from a medium sized egg.

Chocolate Shake

Ingredients

  • 3 cups vanilla ice cream
  • 1 cup chocolate milk
  • 3 heaping tablespoons chocolate powder
  • 2 medium sized chocolates

Procedure

Pour all ingredients into the blender and blend until well mixed. Ice cream and chocolate milk can be added to change the consistency. Crushed Oreo cookies can be added after blending if desired.


Cookbook:Milk toast

Recipes/Print version M to Z
Category: Breakfast recipes
Servings: 1 person
Energy: 100-400 kcal
Time: 10 minutes
Difficulty: Very Easy

Cookbook | Recipes

Milk toast is a breakfast food consisting of toasted bread dipped in milk. Milk toast was a popular food throughout the late 19th century and early 20th century, especially for young children and for the ailing, for whom the food was thought to be soothing and easy to digest. Although not as popular today, milk toast is still considered a comfort food.

Milk toast version I

This recipe, though of common domain, is provided in the food writer M.F.K. Fisher's book An Alphabet for Gourmets under the title MILK TOAST for the Ill, Weak, Old, Very Young, or Weary.

Wikipedia-logo.png

Wikipedia has related information at
Milk toast


Ingredients

  • 1 pint (570ml) milk, part cream if the person is not forbidden that
  • 4 slices good bread, preferably homemade
  • sweet butter, if butter is allowed
  • salt, pepper, if not a child or very ill

Procedure

Heat the milk to the simmering point. Meanwhile have ready 4 freshly toasted slices of bread. Butter them generously. Heat a pretty bowl, deeper than it is wide. Break the hot buttered toast into it, pour the steaming but not boiling milk over it, sprinkle a very little salt and pepper on the top, and serve at once.

Milk toast version II

This recipe comes from the 1918 edition of The Boston Cooking-School Cook Book by Fannie Farmer, a famous home-cooking author and instructor of the early 20th century.

Ingredients

Procedure

Add cold water gradually to flour to make a smooth, thin paste. Add to milk, stirring constantly until thickened, cover, and cook twenty minutes; then add salt and butter in small pieces. Dip slices of toast separately in sauce; when soft, remove to serving dish. Pour remaining sauce over all.

Other tips

Although both above recipes call for salt, milk toast may also be made sweet by the omission of salt and pepper and the addition, instead, of sugar. Other optional ingredients for sweet versions include cinnamon or a touch of vanilla, but piquant and exotic ingredients should be avoided, as the primary purpose of milk toast is to provide a food soothing to the palate and to the digestion.

Corn starch may be substituted for flour.


Cookbook:Mille Crêpe

Recipes/Print version M to Z
Mikke feuille
Category: Pastry recipes
Servings: 10
Time: 10-20 minutes
Difficulty: Medium

Cookbook | Recipes | Dessert

Mille-feuille (pronunc: /mi:l-fœj/) is a French pastry made of many puff pastry layers. "Mille" means " a thousand," and feuille means leaf or sheet.


Ingredients

Pastry

Lemon Butter Cream

  • 3 egg yolks plus 1 whole egg
  • 75g (4 Tbs.) castor sugar
  • 40g (4 Tbs.) plain (all-purpose) flour
  • zest and juice of 3 large lemons,
  • 275 ml (1¼ cups) milk

Procedure

Pastry

  1. Unroll the pastry on a lightly floured surface.
  2. Trim the pastry so that you are left with a rectangle approximately 23 x 25.5 cm.
  3. Roll out the larger piece of pastry to a 30cm square, make sure you use a very even, gentle pressure on the rolling pin so that you end up with nice even edges.
  4. Grease the baking sheet and use a rolling pin to transer the pastry to the baking sheet.
  5. Prick the surface of the pastry with a fork. Brush the pastry all over with the beaten egg.
  6. Place the baking sheet on a high shelf in the preheated oven and bake for 12-15 minutes (a very crisp finish is need).
  7. Then to get it really extra crisp, preheat the oven to its highest setting, sift 1 teaspoon of the icing sugar all over the pastry, flash it under the grill.
  8. Remove from the grill and, using a sharp knife, cut the square into three equal strips.
  9. Turn them over, sift over the rest of the icing and then flash them under the grill again.
  10. Once it has cooled on the wire rack, the pastry is ready to use and can be stored in a polythene box, each layer separated with greaseproof paper.

Lemon Butter Cream

  1. Place the egg yolks and whole egg into a nice roomy bowl.
  2. Use an electric mixer to whisk the eggs together with the castor sugar until the mixture is pale, thick and creamy (4-5 minutes). Add the milk as you mix.
  3. Sift the flour onto the mixture and whisk again until smooth.
  4. Add the lemon zest.

Final steps

  1. Place a pastry strip on the plate, and cover with half the lemon creme.
  2. Put the second pastry strip on the creme, and cover with the remaining lemon creme.
  3. Finally, add the final pastry strip.


Cookbook:Mincemeat Tart

Cookbook | Recipes | United Kingdom

Mincemeat is a spiced fruit preserve that does not in fact contain meat, although it may contain animal suet. The name is a throwback to Middle English from when "meat" was a word for all food, or to Victorian and earlier recipes that did combine minced lamb or beef with the spiced, preserved fruits.

Mincemeat Tarts are large (8 inch (20cm) diameter or more) open pastry tarts, sometimes with a lattice pastry top, and occasionally also containing baked or stewed apple. The smaller pastry topped tarts traditionally served at Christmas are known as Mince Pies.

Ingredients for Mincemeat

  • 1 lb (500 g) seeded raisins
  • 1 lb (500 g) currants
  • ½ lb (250 g) finely ground beef suet. Suet is pure beef fat and can be obtained from the butcher at the market. (They will grind it on request.) Vegetarians can substitute a solid vegetable fat such as Pura Vegetable Suet.
  • Rind of 2 lemons
  • ½ lb (250 g) candied orange peel
  • ½ lb (250 g) candied citron
  • 12 oz (375 g) sugar
  • 2 lbs (1 kg) green apples, peeled
  • ½ tsp (3 mL) nutmeg
  • ½ tsp (3 mL) cinnamon
  • ½ cup (120 mL) brandy or rum
  • 1 Tbsp (15 mL) salt

Procedure

Wash currents and dry. Set aside. Put remaining ingredients--citron, orange peel, lemon rind, raisins, apples and suet--through a meat grinder using the course grinder blade. Add currents, brandy, spices and mix together.

Store in a tightly covered plastic container in the refrigerator (do not freeze.) for up to one year. Makes 4½ pints (2.25 liters).

Note: Candied orange peel and citron can be found in most markets around Thanksgiving.

Pastry for Tarts

Traditional British Mince Pies are made using a good Shortcrust Pastry, although Wheat Flour would be used in place of the given Potato flour in the recipe linked. Pillsbury Pie Crusts, found in the dairy section of most grocery stores in the USA, work very well.

Let the slices warm slightly to almost room temperature. Unwrap and place on a floured cutting board. For best results, roll the dough slightly thinner. Use a doughnut cutter with the center removed or a 2½ inch round cookie cutter to cut the tart shells Gently press into 1½ inch (4 cm) tart pans. Fill with mincemeat and top with a 1 inch (2.5 cm) round piece of pastry cut with the doughnut hole cutter. For added decoration, cut or press a design into the 1 inch pastry round before placing in the center of the filled tart. For a glazed top, lightly brush the pastry lids with milk, or a mixture of milk and beaten egg.

Bake at 425 °F (220 °C) for approx. 20 mins or until pastry is lightly browned at the edges. Allow to cool on a wire rack, and dust with icing sugar. People wanting a more alcoholic kick to their Mince Pie may also want to inject them with a little extra Brandy.


Cookbook:Minestrone alla Capucina

Cookbook | Recipes

The Minestra alla Capucina (correctly, Minestra Cappuccina), is an Italian recipe. The name refers to a soup in which Cappuccina lettuce is used.

Ingredients

Procedure

Scale an anchovy, pound it, and fry it in butter together with a small onion cut across, and four ounces of boiled rice. Add a little salt, and when the rice is a golden brown, take out the onion and gradually add some good stock until the dish is of the consistency of rice pudding.


Cookbook:Minestrone alla Milanese

Cookbook:Minestrone alla Milanese


Cookbook:Minestrone of Rice and Celery

Cookbook:Minestrone of Rice and Celery


Cookbook:Minestrone of Rice and Turnips

Cookbook | Recipes | Cuisine of Italy | Soups

Ingredients

Procedure

  1. Cut three young turnips into slices and put them on a cooling rack, over a cookie sheet, sprinkle with salt, cover them with a dish, and let them stand for about two hours until the water has run out of them.
  2. Put the slices in a frying-pan and fry them slightly in butter, until softened.
  3. Add the gravy and tomatoes, and after having cooked this for a few minutes pour it into boiling stock.
  4. Add well-washed rice, and boil for 30 minutes.

Minestra loses its flavour if it is boiled too long. In Lombardy, however, rice, macaroni, &c., are rarely boiled enough for English tastes.

This page incorporates text from the public domain cookbook The Cook's Decameron: A Study In Taste, Containing Over Two Hundred Recipes For Italian Dishes.


Cookbook:Mish qingjji me barbunja

Cookbook | Recipes

Mish qingjji me barbunja, Veal with large lima beans, is an Albanian dish.

Ingredients

Procedure

  1. Select shoulder parts of the veal and cut them into 1" cubes. Wash the meat thoroughly with cold water, drain, and place in a pot together with butter and onions. Stir-fry for a few minutes.
  2. As the meat is frying, add water until the pieces are covered. Add salt, pepper, and only two to three tablespoons of tomatoes (note: tomatoes can be cut into pieces to the size of your choice). Cover the pot and let the meat boil.
  3. In the meantime, cut the ends off the lima beans and clean them well (you also cut them in half if you desire). Add the beans to the meat after it has been boiling for several minutes. Also add water until everything in the pot is covered.
  4. When the beans are done boiling, add the rest of the tomatoes. Then let the stew boil for a few more minutes so that the liquid can thicken.

Notes, tips, and variations

  • Please note that tomatoes should not be added all at once in the beginning since they donít allow the lima beans to boil at the right pace. If you would rather use fresh tomatoes, when you add the beans, add whole tomatoes instead of cut ones.

References

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

(Albanian)


Cookbook:Miso Soup

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Cookbook | Recipes | Soup | Cuisine of Japan

In traditional Japanese cuisine, miso soup is served for breakfast every day, and often served with meals as well.

Ingredients

  • 90% to 94% dashi (consider using instant dashi mix)
  • 6% to 10% miso. It can be aka(red) or shiro(white), or a combination.
  • odds and ends for garnish

The garnish would typically be two to three items that contrast in color, flavor, buoyancy, shape, texture, etc. Wakame with tofu is a standard and popular combination, especially at restaurants. Some common items for garnish are:

Procedure

  1. Put dashi in a pot.
  2. Add any garnish that needs cooking.
  3. Heat the dashi, letting it simmer, cooking any garnish that needs cooking. Do not bring to a rolling boil, as this degrades the flavor.
  4. Add any garnish that does not need cooking, and remove from heat.
  5. Add the miso to the soup. Avoid boiling the miso; some nuances of the flavor will be lost.


Modern Variation

While certainly a traditional food, miso is also suited to modern interpretations. One non-traditional yet delicious way to make miso soup is as follows:

  1. Heat frying oil in a small pot
  2. Fry onions and cabbage in the oil over high heat until browned. A slight degree of burning is acceptable.
  3. Proceed with the traditional method listed above.

Using oil leftover from frying bacon and caramelizing the sugars in the onion and cabbage through high heat, this method produces a soup notably different from the traditional variety, and can add new interest to a classic dish. A small quantity of freshly ground black pepper added just before serving rounds out this method very well. --Nakajoe (talk) 17:31, 28 March 2008 (UTC)

(Japanese)


Cookbook:Mocha icing

Cookbook | Recipes | Dessert

Mocha icing is traditionally used to frost hot milk cake or other cakes.

Ingredients

Procedure

  1. An hour before baking the cake, take the butter out of the refrigerator to reach room temperature.
  2. Cream the butter.
  3. Add the cocoa and liquids alternately. Then add the sugar alternately with the liquids.
  4. Stop at spreading consistency even if you have not used all the sugar.
  5. Spread on a hot milk cake or other cake.


Cookbook:Modak

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Cookbook | Recipes | Indian Cuisine | Dessert

Modak is a deep fried Indian sweet that is almost exclusively prepared during the Ganesha Festival around August, when it is often given as an offering to Lord Ganesha, the elephant-headed Remover of Obstacles. Modak is reportedly his favorite sweet.

Ingredients

  • Dough:
    • 1 cup white wheat flour
    • 1 cup semolina flour
    • pinch of salt
    • pinch of turmeric powder
    • 1 cup warm water
    • oil for frying
  • Filling:

In some parts of the country (coastal Maharashtra), modak is prepared using rice flour, as rice is the main crop of that region. There are slight changes in the preparation method as given below.

Procedure

  1. Prepare the dough; it should be dry but stay a little sticky.
  2. Sprinkle it with oil and leave it covered for 1 hour.
  3. Melt the jaggery with 4 tablespoons of water in a non-stick pan until it is liquid.
  4. Add the coconut.
  5. Sauté for 15-20 minutes, until the mixture becomes very thick and almost dry.
  6. Mix in the cardamom powder and remove from the fire.
  7. Spread the mixture out on a metal tray to cool.
  8. Take a tablespoon-sized ball of dough and roll it out - using flour if it is sticky - into a disc 4 inches across.
  9. Put a tablespoon-sized lump of filling in the middle (it should be hardening well by now), wet the edges with a finger, and fold up the sides, crimping the dough into a peak at the top to completely seal in the filling.
  10. Deep fry the modak in oil until golden brown.

Makes 20-25.

Procedure for rice modak

For making rice flour modak, the procedure is the same for making the filling of coconut and jaggery. However, rice flour is used in the dough instead of wheat flour. They are not fried, but steamed.

The recipe

Ingredients

2 cups rice flour

2 1/2 cups water

1 tbsp butter

salt


For the filling

1 cup fresh grated coconut

1 cup jaggery

2 tbsp raisins

2 tbsp cashewnuts, chopped

1 tsp cardamom, powdered

Ghee


Method

For the filling

Method is similar to the one mentioned in the fried modak recipe.

For the steamed rice modak

Heat 2 cups of water in a large pot/vessel and then add salt and butter.

As the water starts boiling, add rice flour to the water. Lower heat. Mix well. The mixture should be a smooth paste; there should be no lumps. If mixture is becoming too dry then add the remaining 1/2 cup water. Keep heating on slow fire till rice flour is cooked.

Now, cover the mixture with a lid and switch of the gas. Let it cook in its own steam.

While it is still warm rub some ghee on your palms and take a small portion . Make a ball out of it. With your thumb shape the ball into a cup. Put two teaspoons of the filling and close the ends in a manner to get the shape of a fresh fig.

Make 10 modaks and place them in a colander grased with ghee. place the modak in such a way that they do not touch one another in the colander.

Place the colander in a steamer and steam the modaks for 10 minutes.

Dribble with a teaspoon of ghee and server hot.

External links

Modaks are made for the festival of Ganesh Chaturthi

(Indian)


Cookbook:Molasses Cookies

Cookbook | Recipes | Cuisine of the United States | Dessert

These cookies can be considered gingerbread cookies, and originally were named as such. They resemble the molasses cookies made by Archway; they use relatively little ginger and are thus not as spicy hot as gingerbread cookies from many other recipes. They are usually somewhat soft and not at all gooey, being halfway between crumbly and chewy. They are generally not crisp, but can be slightly crisp if thoroughly cooked. The recipe works for both drop cookies and rolled cookies, with a bit of adjustment to the amount of flour.

The known history of this recipe starts from eavesdropping on a party-line telephone during the early 1900s. The age of this recipe appears to explain many odd features. At the time, baking powder did not exist. Thus this recipe uses baking soda, with sour milk (now created via vinegar, so don't panic) as the acid. Ginger would have been expensive. The recipe originally called for an undefined amount of flour that turned out to be around 8 cups (1/2 gallon), which would feed a family of a dozen or so. The recipe has been cut in half for the benefit of less-productive parents.

Ingredients

Molasses cookies made from this recipe.

Procedure

In progress: the drop variety, with about 3c flour total, being pressed with a sugar-covered clay stamp.
  1. Grease some cookie sheets.
  2. Prepare 3 mixtures:
    • the vinegar, plus enough milk to make 1/2 cup (alternately, use real sour milk)
    • the baking soda, cinnamon, ginger, and 2.5 cups (not all 4 cups) of flour
    • the sugar and shortening creamed together, then also adding in the egg and molasses (use a large bowl)
  3. To the sugar+shortening+egg+molasses mixture, alternately mix in small amounts of the other two mixtures until everything is in one bowl. Mix this well.
  4. Bit by bit, mix in more flour as needed. For drop cookies, you might not add any more. For rolled cookies produced without refrigeration, you are likely to need an extra 1.5 cup for a total of 4 cups. Refrigeration can reduce this slightly.
  5. Form the cookies
    • If making drop cookies, plop some batter onto a cookie sheet. Using a bit of sugar to prevent sticking, squish the cookie with a glass. Push some walnut pieces into the top of the cookie.
    • If making rolled cookies, you may wish to refrigerate the batter. Plop a pint-sized blob of batter onto a flour-dusted surface. Dust the top of the dough with flour as you squish it down, then roll it out. A cold marble rolling pin is suggested. Cut out shapes, then place them on the cookie sheet. The unused dough may be put back into the mix; note that this increases the proportion of flour.
  6. Cook for 8 to 10 minutes at 375°F

Variation

Butter seems to work OK in place of the shortening, with a bit of heating to soften it up. In a 1-pound package with 4 sticks, 1 stick is about 1/2 cup. Lard should be an even better substitute.


Cookbook:Molasses Taffy

Cookbook | Recipes | Confections

Crosby's Molasses Taffy

Ingredients

Procedure

  1. Place molasses, sugar, vinegar and water in a heavy saucepan and cook until a small amount tried in cold water is brittle (300-310°F or 150°C).
  2. Remove from heat and add butter, cream of tartar and baking soda.
  3. Pour into buttered pan or onto marble surface.
  4. When cool enough to handle, pull until light in color. Butter the hands before pulling. Twist.
  5. Cut into one-inch pieces; wrap in squares of waxed paper.


Cookbook:Moqueca de Peixe

Cookbook | Recipes | Brazilian Cuisine

This is a recipe for the original Bahian Moqueca de Peixe. To prepare moqueca for 5 people, you will need:

Ingredients

Procedure

  1. Leave the fish in a marinade made out of lemon juice and fine powdered pepper for at least one hour.
  2. Put the fish, onions, bell peppers, garlic, tomatoes and the cilantro in numerous layers into a pot.
  3. Pour the azeite de dendê and the coconut milk over all and let boil everything for 20 minutes. From time to time ladle/scoop the liquid from the pot's bottom to its top. Be careful, in order not to break the fish!
  4. Serve with white rice.

Note: To get the best taste you have to add more salt than you might think.

(Brazilian)


Cookbook:Moules Mariniere

Cookbook | Recipes | Seafood | Mussel

Ingredients

Procedure

  1. Saute the shallots with the garlic clove in 1/4 cup of butter until golden
  2. Place wine and bay leaf in a large skillet
  3. Add the sauteed shallots and mussels, salt and plenty of pepper
  4. agitate pan for 6-8 minutes on moderate to high heat
  5. allow mussels to cook evenly, removing them from the heat once the shells open
  6. Discard any mussels that did not open
  7. Pour mussels into heated bowls
  8. Sprinkle with parsley
  9. Serve


Cookbook:MPT

Cookbook | Recipes

This is a delicious and quick recipe for a sunny day, or to bring back a little memory of summer. It's served warm so may not suit a winter evening! The combination of flavours (milky mozzarella, eggy pasta, sweet tomato and spicy basil) is just wonderful.

Ingredients

  • 250g Fresh Egg Pasta
  • 2 Mozzarella Balls (cow or buffalo)
  • About 10-15 small tomatoes or 4/5 larger tomatoes (you need about the same amount as the mozzarella)
  • A good handful of Basil leaves, about 15-20
  • Olive Oil
  • Salt & Black Pepper

Method

The secret here is to prepare all the ingredients except the pasta ahead of time and let them soak together. I tend to stand the prepared bowl of ingredients in a sink full of hot water, so that the mozzarella starts to soften and the juices start to run.

  1. Chop the mozzarella and the tomatoes roughly and put them in a big salad type dish.
  2. Now tear up the basil and sprinkle it over the mozzarella and tomatoes.
  3. Drizzle on lots of extra virgin olive oil - at least 3 tablespoons (I usually do more!)
  4. Finally add a really good amount of salt and just a little black pepper. The salt will start to leech moisture out from the other ingredients and create a sauce.
  5. Wait!
  6. When you're ready, boil up the egg pasta, drain when cooked al dente (as usual) and then pour, still hot, on the other ingredients. Stir it up well, coating everything very well, and serve.


Cookbook:Müsli

Cookbook | RecipesWarning: Default sort key "Musli" overrides earlier default sort key "Recipes/Print version M to Z".

Müsli is a German oat based cereal mix with dried fruits. Although it can be bought in several flavors this is the recipe to make it yourself.

Ingredients

  • 3 cups (720g) rolled oats
  • 2 cups (480g) coarse oat bran
  • 3/4 cup (180g) unsweetened (dried) coconut
  • 1/3 cup (80g) currants
  • 1/3 cup (80g) golden raisins
  • 1/4 cup (60g) chopped dried mangoes
  • 1/3 cup (80g) chopped dried apples
  • 1/3 cup (80g) chopped dried apricots
  • 1/2 cup (120g) chopped almonds
  • 1/4 cup (60g) chopped raw cashew nuts
  • 1/3 cup (80g) pumpkin seeds
  • 1/3 cup (80g) sunflower seeds (shelled)

Procedure

Combine all the ingredients in a large bowl, then transfer to an airtight container to store. Serve with milk, yogurt, honey or berries. Will keep for up to a month in airtight container.

Makes 4 pounds (1.8kg)


Cookbook:Mudde

Cookbook | Recipes | Indian recipes

Ragi Mudde

Mudde is a compact ball of dough made from finger millet. It is a lunchtime staple of rural communities in Karnataka, Tamil Nadu and Andhra Pradesh in South India, and an important source of long-lasting energy among the rural poor.

Ingredients

  • 2 1/2 cups ragi (finger millet) flour
  • 5 cups water
  • Ghee

Procedure

  1. Boil the water and add a little of the flour to make a paste, then add the rest of the flour.
  2. Stir once with the handle of a wooden spoon and leave it in the pot.
  3. Keep on a low fire for about 10 minutes until it smells cooked.
  4. Stir until the mixture turns dark reddish-brown. Once it begins to leave the sides of the pot, remove the pot from the fire and stir vigorously for 5-10 minutes--it's hard work, but the longer you keep at it, the lighter it will be.
  5. Pull the dough out and form into balls of about fist size.

Makes about 6 balls.

Serving immediately is preferable, but the balls can also be packed and eaten cold later. Before eating, if desired, poke a hole in the ball with your finger and pour in a little ghee. Dip pieces of the ragi dough in a watery sauce like upeseru broth and swallow; do not attempt to chew. Eat along with the solid upeseru for a complete meal that will keep you going all day.

(Indian; Vegan)


Cookbook:Mung Beans and Brown Rice

Cookbook | Recipes | Vegan Cuisine

This is a hearty vegetarian dish that can be eaten hot or cold and served as an entire meal. The recipe will feed four with leftovers and keeps for a week refrigerated.

Ingredients

Marinade

Preparation

  1. Heat the oil in a large pan.
  2. Add the mustard seeds.
  3. When they begin to pop add the turmeric and fold in the rice and beans until coated with oil.
  4. Add the rest of the spices and water.
  5. Simmer about 45 minutes, most of the water will be absorbed.
  6. Remove from heat and add vegetables.
  7. Make the marinade and pour mix in.
(Vegan)


Cookbook:Mussels with Potatoes

Cookbook | Recipes | Seafood | Mussel

Ingredients

Procedure

  1. Place the mussels in a large pot or steamer with about 1" to 2" of boiling liquid (water, wine, or seasoned broth)
  2. Cover and steam over high heat approximately 5 minutes or until the shells open
  3. Discard any shells that do not open.
  4. Remove mussels from the shells
  5. Mix together the mussels, potatoes and carrots and arrange on a suitable serving dish.
  6. Thoroughly blend the oil, vinegar and seasoning and pour over the salad.
  7. Chill well before serving. Serves four.


Cookbook:Neapolitan sauce

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

Cookbook | Recipes

Neapolitan Sauce

Ingredients:

  • Onions,
  • ham,
  • butter,
  • Marsala wine,
  • blond of veal,
  • thyme,
  • bay leaf,
  • peppercorns,
  • cloves,
  • mushrooms,
  • Espagnole sauce (No. 1),
  • tomato sauce,
  • game stock or essence.

Fry an onion in butter with some bits of cut-up ham, then pour a glass of Marsala over it, and another of blond of veal, add a sprig of thyme, a bay leaf, four peppercorns, a clove, a tablespoonful of mushroom cuttings, and reduce half. In another saucepan put two cups of Espagnole sauce, one cupful of tomato sauce, and half a cup of game stock or essence. Reduce a third, and add the contents of the first saucepan, boil the sauce a few minutes, and pass it through a sieve. Warm it up in a bain-marie before using.

This page incorporates text from the public domain cookbook The Cook's Decameron: A Study In Taste, Containing Over Two Hundred Recipes For Italian Dishes.


Cookbook:Neapolitan soup

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

Cookbook | Recipes

Ingredients

Procedure

  1. Mix the fowl with potato flour, Bechamel sauce (No. 3), and the yolk.
  2. Put this into a tube about the size round of an ordinary macaroni.
  3. Twenty minutes before serving, squirt the forcemeat into a saucepan with boiling stock, and nip off the forcemeat as it comes through the pipe into pieces about an inch and a half long.
  4. Let it simmer, and add boiled peas and asparagus tips.
  5. If you like to have the fowl macaroni white and green, you can color half the forcemeat with a spoonful of spinach colouring.
  6. Serve in a good clear soup.

This page incorporates text from the public domain cookbook The Cook's Decameron: A Study In Taste, Containing Over Two Hundred Recipes For Italian Dishes.


Nachos

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Nachos

12 ounce bag tortilla chips

1 pound Cheddar cheese, grated

1/3 cup chopped canned peeled green chilies (optional)

1/2 cup chopped onion (optional)

Preheat the oven to 400 F (200 C). Lay the tortilla chips on a cookie sheet.

Toss together the cheese, chilies, and onion, and sprinkle over the tortilla chips.

Bake for about 2 minutes, or until the cheese has melted.

Serve hot.


Cookbook:New Mexico Pork Tamales

Recipes/Print version M to Z
Category: Pork recipes
Servings: 24
Time: prep: 2 hours
cooking: 2 hours
Difficulty: Difficult

Cookbook | Recipes | Meat

New Mexico Pork Tamales are a classic Southwestern United States meal, made from pork and chicken. This version adds cumin, chili powder and garlic powder to outer masa flour of the tamale.

Ingredients

Meat filling

  • 1 cup shredded cooked pork
  • 1 cup shredded cooked chicken
  • 1 (15 ounce - ~400g) can beanless chili con carne
  • 2 tablespoons cooking oil
  • 1 tablespoon chili powder
  • 1 tablespoon garlic powder
  • 2 teaspoons ground cumin
  • 1/4 teaspoon of salt
  • 1/8 teaspoon freshly ground black pepper

Wrappers

  • 1 (8 ounce - 230g) package of corn husks (contains about 100 husks)

Masa mixture

  • 2 pounds (900g) Masa flour
  • 3 tablespoons paprika
  • 3 tablespoons chili powder
  • 3 tablespoons garlic powder
  • 1 tablespoon ground cumin
  • 2 tablespoons salt
  • 2 cups solid vegetable shortening
  • 8 cups warm chicken stock (or 8 cups water and 8 chicken bullion cubes)

Procedure

Meat filling

  1. Stir ingredients together and refrigerate until needed.

Wrappers

  1. Soak corn husks in warm water for at least two hours. A dinner plate may have to be used to hold corn husks under water.

Masa mixture

  1. Mix dry Masa flour with paprika, chili powder, garlic powder, cumin and salt. Mix well for even distribution of spices.
  2. Cut shortening into the Masa mixture with a pastry cutter. Mix until mixture resembles the texture of tiny peas.
  3. Slowly add chicken broth one cup at a time. Mix well with electric mixer. Mixture should resemble consistency of peanut butter.
  4. Continue mixing with electric mixer to incorporate air into batter. Mixture is ready to use when 1 teaspoon of batter floats on water.

Filling and cooking tamales

  1. Use one corn husk per tamale. Lay flat on table. The corn husk is roughly rectangle shaped.
  2. Spread 1/2 cup of Masa mixture on entire upward facing corn husk, leaving a 1 inch (2.5cm) gap along the long edge and narrow end of the corn husk.
  3. Spread 1 tablespoon of meat mixture, in a narrow band in the middle, down the length of the masa spread corn husk.
  4. Roll/fold the husk along the wide edge, touching the edges of the masa together, with the meat mixture ending up in the middle of the masa. The part of the husk with the 1 inch gap with no masa should be rolled around the outside of the husk.
  5. Fold about 1 inch of end of rolled husk, upward along the body of the husk. (The narrow end with 1 inch masa gap). You should end up with something resembling a cornucopia, with one end folded over and one end open.
  6. Stand all of the rolled tamales on end in a steaming colander with the open end of the tamale facing upward.
  7. Steam the tamales over boiling water for 2 hours. Place a lid over the steaming colander. Keep the tamales above the boiling water, don't allow them to stand in it.
  8. At the end of the cooking period, open one tamale and make sure the masa is cooked and not doughy.
  9. Allow tamales to rest 30 minutes after cooking, before serving. This will help to keep the masa from sticking to the corn husk.

Notes, tips, and variations

  • Makes about 50 to 75 tamales.
  • Left over tamales may be frozen in zip lock bags.
  • Reheat frozen tamales in a microwave. If you reheat by steaming, they may become soggy.

Also see Tamales


Cookbook:No-Bake Chocolate Chip Cookie Pie

Cookbook | Recipes | Dessert

This recipe is easy, as it requires no cooking.

Ingredients

  • 1 (15 or 18-ounce) [about 450g] package chocolate chip cookies (recipe uses 26 cookies)
  • 1 cup (240ml) milk
  • 1 (9-ounce) (270g) commercial graham cracker pie crust ("extra serving" or"deep dish" size)
  • 1 (8-ounce) (240g) container frozen whipped topping, thawed

Procedure

  1. Dip 8 cookies in milk, then place in a single layer in graham cracker crust. Top with one-third of the whipped topping.
  2. Repeat above so that you have a total of three layers of cookies and whipped topping.
  3. Crumble 2 chocolate chip cookies, and sprinkle over pie.
  4. Cover and chill 8 hours before serving.

Yields 8 servings.


Cookbook:No-Bake Cookies

Cookbook | Recipes

No-Bake Cookies. These cookies are delicious, fast, and easy to customize.

Ingredients

Preparation

  1. Melt the butter in a saucepan.
  2. Mix the cocoa powder, milk, and sugar with the butter. Stir until the mix has a nice, even consistency.
  3. Pour the oatmeal into the saucepan and stir until the oatmeal is evenly distributed throughout.
  4. Let the mixture cool for five to ten minutes.
  5. Spoon the mixture into balls on a cookie sheet, leaving enough space between them for spreading out.
  6. Let stand on counter for at least 20 minutes to stiffen, or you may refrigerate for quicker stiffening of the cookies.

Notes, Tips and Variations

You can also use peanut butter to give the no-bake cookies something extra.

Rather than forming cookies, pour the hot mixture into a pie pan with a crust of Graham crackers. Once cooled, top the mix with whipped cream and fruit or any other desired topping.


Cookbook:Not Quite Eggs Benedict

Cookbook | Recipes | Breakfast

Ingredients

Procedure

Eggs

  1. Separate eggs. Mix whites with milk and parsley, then add salt and pepper. Beat with a fork until slightly bubbly. Set aside.
  2. Cook bacon on medium-high heat in a large, nonstick skillet and set on paper towels or napkins to drain. Pour off all but 1-2 tablespoons fat. Turn heat down to medium-low and add egg whites.

Hollandaise sauce

  1. As egg whites cook, mix egg yolks with water in double boiler on medium to medium-high heat. Water should simmer, not boil. Stir constantly with a fork until yolks increase in size and thickness and turn a pale, opaque yellow. Remove from heat and slowly stir in melted butter. Then add lemon juice and salt and cayenne pepper to taste.
  2. Place cooked egg whites on a plate, top with bacon, then cover with Hollandaise sauce. Serve with warm crusty bread for dipping in the sauce.

Serves 1 for a full meal or 2 for a light breakfast.

Notes: The amount of butter in this recipe is less than in standard recipes for Hollandaise sauce. This is the smallest amount that still produces an acceptable sauce. If fat is not a concern, however, increase the amount to 1/3 or 1/2 cup.

Egg whites usually cook in the same amount of time as the sauce, but keep an eye on them and remove them to a separate plate if they finish cooking before the sauce is done.


Cookbook:Nottingham pudding

Cookbook:Nottingham pudding


Cookbook:Nut Roll

This Cookbook page needs work. Please improve it. See the talk page for discussion regarding improvements.
The following reason was given: This recipe is missing some ingredients and procedure
Recipes/Print version M to Z
Category: Dessert recipes
Servings: Makes Six Rolls
About 10 Servings Per Roll
Time: Prep: ~ 4 Hours
Baking: ~ 40 Minutes
Difficulty: Medium

Cookbook | Recipes | Dessert

An Eastern European dessert that goes by many various names, but is often translated as Nut Roll in English. This variation is a traditional Slovakian version of walnuts, and coffee.



Bread

Ingredients

Bread Ingredients

Nut Filling Ingredients


Procedure

  1. Dissolve yeast in 1 cup lukewarm milk. Mix well.
  2. Add sugar, shortening and salt to mixture; cool.
  3. Beat egg slightly, and add to mix. Then add yeast.
  4. Put 1/2 of flour in bowl, add lukewarm mixture to flour slowly. Mix well.
  5. Add the second half of flour so as to knead without sticking.
  6. Cover and place somewhere warm; let rise until double in bulk (approximately 2 hours).
  7. Knead dough slightly to get out puffiness.
  8. Divide into 6 parts; let stand 10 minutes.
  9. Roll out dough, spread with Nut Filling Mixture. Roll bread tightly so mixture forms a "swirl"
  10. Place bread on greased baking sheet; let rise for 1 hour.
  11. Brush top of each roll with slightly beaten egg.
  12. Bake in 350 Degrees (180c) oven for 35-40 minutes.
  13. Take out of oven, brush with melted butter.


Other Notes

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Nut roll


  • Nut Roll freezes well up to six months after being baked.


Cookbook:Oatcake

Cookbook | Recipes

An oatcake is a type of pancake made from oatmeal, cooked on a griddle.

North Staffordshire Oatcakes

North Staffordshire oatcakes are a local delicacy in the North Staffordshire (Stoke-on-Trent) area of England, and so may be known to non-locals as a North Staffordshire oatcake or Potteries oatcake. These use flour and yeast, whereas other oatcakes do not. When pre-cooked, they are a form of fast food, and catering outlets in the area usually offer oatcakes with fillings such as cheese, bacon, sausage and egg. They can be re-heated by frying in butter, or by grilling. In addition, pikelets are often served alongside oatcakes in a similar fashion.

Ingredients

  • 8oz fine oatmeal
  • 8oz wholewheat or plain flour
  • 1 teaspoon salt
  • 1/2oz fresh yeast
  • 1 1/2 pints warm milk and water, mixed half and half
  • 1 teaspoon sugar

Procedure

  1. Add the salt to the flour and oatmeal.
  2. Dissolve the yeast with a little warm liquid and add the sugar. Allow the mixture to become frothy.
  3. Mix the dry ingredients with the yeast liquid to make a batter.
  4. Cover the batter with a clean cloth and leave it in a warm place for an hour.
  5. Bake the oatcake on a well-greased griddle. Put enough batter onto the griddle to produce an oatcake about 8-9 inches in diameter. The surface will be covered in holes as it cooks.
  6. Turn the oatcake after 2 - 3 minutes when the upper side appears dry and the underneath is golden brown, and cook for another 2 - 3 minutes.


Cookbook:Oatmeal Banana Waffle

Cookbook | Recipes | Bread

Ingredients

Directions

  1. Turn waffle iron on high
  2. Put ingredients in the blender and blend on high until the contents are smooth
  3. Let the concoction sit
  4. Spray the waffle iron with a non-toxic non-stick spray
  5. Pour the mix on to the waffle iron
  6. Cook for about 10 minutes
  7. Repeat until you are out of batter


Cookbook:Oatmeal Raisin Cookies

Cookbook | Recipes | Dessert

Ingredients

Procedure

  • Heat oven to 350°F.
  • Lightly grease cookie sheet with oil, shortening, or butter.
  • Combine your choice of fat (butter, apple sauce, butter/vegetable oil mix, OR shortening), brown sugar, egg, milk, and vanilla; beat with mixer on high speed to blend well.
  • Combine oats, flour, baking soda, salt and cinnamon; add to shortening mixture and combine until just blended.
  • Stir in raisins and nuts.
  • Drop by rounded tablespoonfuls onto greased cookie sheet, 2 inches apart.
  • Bake for 10–13 min., or until lightly browned.


Cookbook:Raisin Oatmeal Muffins

Cookbook | Recipes | Bread | Breakfast

after flipping

These muffins make a good breakfast for a family. They go well with milk.

Ingredients

Procedure

  1. Pre-heat an oven to 375°F (190c).
  2. Butter a muffin pan or cupcake pan.
  3. Place the dry ingredients in one bowl, and the wet ingredients in a different bowl.
  4. Mix both bowls apart, then merge them and mix again.
  5. Spoon batter into the pan.
  6. Cook for 20 minutes, or until brown with crispy edges.
  7. Immediately flip the muffins upside-down using a butter knife. Leave them in the hot pan to prevent condensation from ruining the surface.
  8. Muffins are best served hot!


Cookbook:Oldbury pudding

Cookbook:Oldbury pudding


Cookbook:Ole! Party Salsa

Cookbook:Ole! Party Salsa


Cookbook:Olive Oil Bread

Cookbook | Recipes

A quick, easy bread that works well with Italian foods and pastas. Try forming the dough into a round ball or a long loaf for French Bread

Ingredients

Procedure

  1. In a large bowl mix together the warm water (110°F), yeast, sugar, salt, and olive oil.
  2. Stir in 2 cups of the flour in order to make a soft ball.
  3. Knead in additional flour so that dough is soft and not sticky.
  4. Place kneaded dough in a medium size greased bowl. Cover and let rise until doubled in size.
  5. Punch down dough, and form into ball or loaf shape.
  6. Place onto a greased cookie sheet. Cover and let rise for 15 to 20 minutes.
  7. Preheat the oven to 375° F (190 C).
  8. Bake in the preheated oven for 30 to 40 minutes, until golden brown.
  9. For Glazed, shiny effect brush one egg white and one tablespoon of water (mixed) onto the bread 5 minutes before completion.


Cookbook:Øllebrød

Cookbook | RecipesWarning: Default sort key "Ollebrod" overrides earlier default sort key "Musli". | Cuisine of Denmark | Breakfast

Øllebrød (Danish for Beer Bread) is a Danish bread porridge, easily made from (dry) rye bread using this very simple recipe.

Øllebrød, together with salmon (and other fish), pork, rye bread, beer and potatoes, was an important nutritional element of traditional Danish cuisine until the 1800s.

A Danish family usually had a big pot on the stove in which they threw leftover bread and beer dregs. This was served as an everyday meal, morning and afternoon. The pot was seldom emptied, so it was a kind of continuous meal.

Ingredients

Procedure

Take some amount of rye bread, prefarable without whole grain, and put it to soak in beer for 6–12 hours. Feel free to use whatever beer that is the cheapest, the alcohol is going to vaporise anyway. You can also substitute the beer with water, if you want.

Let it boil slowly for about 1 hour. Add more beer if it's too dry, the consistency should be like that of oatmeal. If you want it sweet you can mix in some sugar or honey. For a fresher taste, add a touch of lemon.

Serve with whipped cream if you're introducing this meal to someone who is not Danish.

Alternatively, here is an easy, timesaving recipe. In the evening, cut away the crust from the rye bread, cut it into cubes. Put the bread in a pot and cover it with water or beer. Heat the water to a boil and then let it stand over the night, covered with a lid. In the morning, heat it while stirring until it steams vigorously, adding water if it gets too dry. Serve with milk, like corn flakes. Makes for a warm, very solid breakfast.


Cookbook:Omelet Recipes

Cookbook | Recipes

An omelet or omelette is an egg dish consisting of fried beaten eggs, usually with other ingredients either as a filling or mixed into the egg.

Types of Omelets

  • Basic Omelet
    This recipe includes instructions for both non-stick pans and large flat cook tops.
  • Bacon Cheese Omelet
    is an omelet filled with bacon and cheese.
  • French Omelette or Western Omelette
    Considered the 'classic' omelette by many people. The omelette is cooked quickly, solid and very lightly browned on the outside and just a little runny on the inside. Often cooked with a filling, like tomatoes, cheese or mushrooms.
  • Denver Omelet
    A thick omelet with onions, peppers, and ham embedded in the egg.
  • Indian omelet
    An omelet thoroughly cooked on both sides, usually containing onions, green chillies, salt, pepper, cumin powder, red chilli powder, cilantro& tomatoes.
  • Spanish Omelet or tortilla de patata
    A thick omelet with onions and potatoes embedded in the egg.
  • Potato Omelet
    An omelet stuffed with potatoes, onions, and cheese.
  • Frittata
    is a kind of Italian omelet that can contain vegetables or even leftover pasta.
  • Friar's Omelette
    A sweet omelette of Scottish tradition, made with sugar and apples (or other fruit)
  • Baked Brunch Omelet
  • Japanese omelets
    Omu-Raisu is a fried ketchup-flavored rice sandwiched with a thinly spread beaten egg or covered with a plain egg omelet.
    Omu-Soba is an omelet with yakisoba as its filling.
    Okonomiyaki is a Japanese pancake which is often compared to an omelet.
    Tamagoyaki is a thin Japanese omelet, which is rolled up after cooking.


Cookbook:One-Hour Thanksgiving Dinner

Cookbook | Recipes

This recipe is for an entire Thanksgiving Dinner that takes one hour to cook. The recipe uses various pre-cooked ingredients and instant foods, and is designed for those cooking Thanksgiving dinner for the first time, such as college students.

Ingredients

  • 1 5–6 lb fully pre-cooked smoked turkey breast. Certain brands are readily available in almost every U.S. supermarket, however they must be fully-cooked frozen turkey breast, as they only require 1 hour of heating. Avoid processed turkey breast loaf. Average price: $10–$12
  • 2 cans of desired vegetables. Average Price: $1.50
  • 1–2 box package(s) of instant potatoes or stuffing. Average price: $1.50-$3.00
  • 1 package of 12 instant frozen biscuits. The frozen home-baked butter variety works best. It is important that the biscuits in a can are not used. Average price: $2
  • 1 package of turkey gravy mix. Average price: $1
  • 1 small disposable aluminum turkey pan with built-in rack. Average price: $2.
  • 1 can of spray oil (can be substituted with regular vegetable oil). Average price: $1

Optional

Preparation

  1. Make sure you have thawed the turkey breast. A frozen 5–6 pound breast thaws within one day in the refrigerator. It is also very important that you have purchased a frozen fully pre-cooked breast. The words "heat and serve" may be on the package.
  2. Preheat your oven to 350°F.
  3. Remove turkey from bag and place in aluminum roasting pan.
  4. Spray the turkey with cooking oil. If using regular vegetable oil, rub the breast with it.
  5. Place turkey breast in the oven on the middle rack.
  6. Cook for 15 minutes.
  7. Begin the gravy mix according to package directions.
  8. Place the vegetables on the range set to low heat.
  9. Prepare the instant potatoes or stuffing according to the package directions.
  10. On a small pan lay out your frozen biscuits allowing them to touch one another. At this point the turkey breast should have been cooking for 30 minutes.
  11. Place your biscuits on the lower rack. The biscuits will cook just fine with the turkey in the oven and will be ready in 25–30 minutes. Check them at 20 minutes to be sure they do not burn.
  12. Finish preparing your instant potatoes or stuffing, instant gravy, and vegetables. Place them in serving dishes if desired. Place the cranberry sauce in a serving dish. If you are serving pie along with the dinner you will also need to place the pie on a serving dish. If a frozen pie has been purchased, follow the microwave directions.
  13. At the end of the hour, remove the turkey. It is recommended that you use a food thermometer to make sure it has achieved a temperature of 160°F — the minimum temperature necessary to kill any bacteria which have survived the freezing process. Remove the turkey and serve.

This dinner serves 6–8 people comfortably.

Leftovers

There are many uses for the leftover turkey. Sliced turkey leftovers can be used to make sandwiches or turkey biscuits.

The portion along the bone can be used to prepare turkey soup by placing it in a soup pot along with 4 cups of water, 1 chopped onion, 2 tablespoons salt, and pepper to taste. Bring to a boil, then lower the heat and allow to simmer for 2 hours. Add another cup of water, spices to taste, desired vegetables such as carrots or potatoes, and noodles. Simmer for an additional hour and a half.


Cookbook:Onion Chutney

Cookbook | Recipes | Indian Cuisine

Onion chutney is a delicious sweet-and-sour chutney used as a side dish for many South Indian snacks and breakfast items. It is one of the components used in Masala Dosa assembly.

Ingredients:

Preparation

In a shallow pan, heat the oil. Add the chana dal, stir till the dal is roasted.

Add the onions, stir fry them till they become transparent and the edges turn golden brown. Turn off the heat and let them cool for a few minutes.

When cooled, blend together the onions, coconut, chillies, tamarind, salt till it makes a smooth paste. Add a few teaspoons of water if necessary.


Cookbook:Onion Dip

Cookbook | Recipes

This delicious sour cream and onion dip will bring back memories of carefully emptying a dried soup envelope into a tub of sour cream and gently trying to push the salty mass into the center so you can stir it without choking on instant soup dust. This recipe delivers richer, fresher flavor. Eat it with potato crisps.

Ingredients

Procedure

In a small saucepan, sweat the onion gently with a pinch of salt and pepper until it becomes transparent. Then, increase heat and sauteée until the onion becomes golden-brown and forms a sticky mass. Add the water and bouillion cube (crushed) and simmer until some of the water has evaporated and the liquid is thick. Remove the pan from the heat and add the sour cream--stir until smooth. Add the onion powder and taste. Add salt and pepper if desired. Refrigerate before serving. Makes about 1½ cups.


Cookbook:Onion Soup

Recipes/Print version M to Z
Category: Soup recipes
Servings: 4 persons
Time: 15-30 minutes
Difficulty: Easy

Cookbook | Recipes | French Cuisine | Soup

French onion soup is a classic French soup. It's lightly bound with a little flour.

Ingredients

For the soup:

  • 4 large onions
  • 1 liter of beef stock (use homemade onion stock to make a vegetarian soup)
  • 1 tbsp of flour
  • butter

For the Croutons:

Procedure

The soup:

  1. Slice the onions into rings and sauté them gently in the butter (don't use olive oil for this). Don't rush this, let the onions brown very gently. If some brown bits appear on the bottom of your pan, don't worry, these are the sugars from the onions that have caramelized. They'll dissolve when you add the stock.
  2. Add the flour and stir. The flour will seem to have disappeared, but has been absorbed into the butter. This will give the soup its characteristic slight thickness.
  3. Add a quarter of the stock and stir for a while. Add another quarter of the stock and keep stirring. Repeat for the remaining stock.

The croutons:

  1. Crush and chop the garlic. Put the olive oil and butter into the pan and lightly sauté the garlic.
  2. Increase the heat a little and fry the slices of bread until golden.

Serve the soup with the croutons floating in it.

Notes, tips, and variations

  • Described here is only one way to make the croutons.
  • Onion soup is often eaten with grated cheese (Gruyère, classically). It can be sprinkled over oven-baked croutons or sprinkled over the soup when the croutons are already baked.
  • You may find it useful to substitute a wok for a frying pan, as the higher sides make it easier to avoid spilling the soup after adding the stock.
(French, can be vegetarian)


Cookbook:Orange Hot Chocolate

Cookbook | Recipes | Beverages

Orange Hot Chocolate is a twist on the old childhood favorite. Note that this hot chocolate is not sweet. Those who like it sweeter should use a chocolate with a higher sugar content, or add 1 tablespoon sugar with the chocolate.

Ingredients

Serves 4.

Procedure

  1. Place the milk and cinnamon in a saucepan, and gently heat to just below a simmer, about 180 °F.
  2. Add the chocolate, and stir while allowing to melt. Do not allow to come to a boil.
  3. When the chocolate has melted, strain the chocolate milk into another container, add the extracts, and whisk or blend until frothy. Transfer to mugs or heatproof glasses and serve.
(Beverage)


Cookbook:Orange Julius

Cookbook | Recipes | Beverages | Dessert

An Orange Julius is a beverage made by blending orange juice and milk, with other ingredients added for flavor.

Ingredients

Procedure

  1. Place all ingredients in a blender
  2. Blend thoroughly and serve immediately


Cookbook:Orange Sherbet Smoothie

Cookbook | Recipes

Ingredients

Procedure

  1. Combine all the ingredients in a blender.
  2. Blend until mixture is thin enough to roll out of blender into a glass.
  3. Enjoy with a spoon and/or soda straw.

add a dash of salt

(Beverage)


Cookbook:'Out of Salad Dressing' Salad Dressing

Recipes/Print version M to Z
Category: Salad Dressing recipes
Servings: 12
Time: 8 h, 10 minutes
Difficulty: Very Easy
NUTRITION FACTS:
Serving Size: 1/12 of recipe
Servings Per Recipe: 12
Amount per serving
Calories 148
Calories from fat 124
Total Fat 1.2 g
Saturated Fat 0.3 g
Cholesterol 1.3 mg
Sodium 45.5 mg
Total Carbohydrates 0.2 g
Dietary Fiber 0.1 g
Sugars 0.1 g
Protein 0.4 g
Vitamin A 3%
Vitamin C 3%
Calcium 18%
Iron 2%

Cookbook | RecipesWarning: Default sort key "Out of Salad Dressing Salad Dressing" overrides earlier default sort key "Ollebrod". | Sauces

"This is a recipe I created when I realized that our bottled salad dressing was frozen and couldn't thaw quickly enough. It is very easy to make from ingredients usually already on hand. You can vary the amounts, or even substitute low-fat ingredients according to your personal taste. Tastes even better when chilled over night!"

Ingredients

Procedure

  1. Mix together lemon juice, Parmesan cheese, garlic salt, and mayonnaise until smooth. Stir in milk, adjusting the amount or adding a little water, to make the dressing as thin or thick as you like. Cover and refrigerate 8 hours, or overnight.

Notes, tips and variations

  • Instead of garlic salt, crush a clove of garlic and mix into the dressing with a little salt (to taste).


Cookbook:Osso Buco

Recipes/Print version M to Z
Category: Veal recipes
Servings: 4 persons
Time: 2 hours + 45 min prep
Difficulty: Medium

Cookbook | Recipes | Cuisine of Italy | Meat

Ossobuco (Italian for 'holed bone'), in English often spelled 'osso buco' or 'osso bucco', is a Milanese specialty of veal shanks cooked in meat broth and flavored with white wine. Slowly braised, this relatively tough, yet flavorful cut of meat becomes meltingly tender, and the connective tissues and marrow dissolve into the sauce, making it rich and creamy.

The shank is a relatively cheap cut of veal which is readily available in most good supermarkets and butcher shops. Look for meaty hind-shanks cut from the top of the thigh with a high proportion of meat-to-bone; each piece should be about 5" across and 1" to 1½" thick.

Traditionally, ossobuco is made without tomatoes (these being unknown in Milan until the late 19th century). However, the traditional version, prepared with cinnamon, allspice, bay leaf and gremolata called in bianco, has by and large been replaced with the newer version which includes tomatoes and the 'holy trinity' of Italian cooking: carrot, celery and onion, flavoured with a bouquet garni and without gremolata (although 'hybrid' versions exist which include both tomato and gremolata). It should be noted that while the traditional combination with risotto alla milanese is perfect for the former version (for which is was intended), the modern-day version with tomato, which is both moister and bolder in flavour and does not combine well with saffron, is better served with polenta. The following recipe is for a 'modern' version.

Ingredients

Procedure

  1. Preheat oven to 350°F (175°C).
  2. If the butcher has not done so, tie the shanks around the middle with kitchen twine; this will keep them from falling apart during cooking.
  3. Choose a heavy, covered roasting pan or Dutch oven which will just accommodate the veal shanks in one layer. Put the butter, 2 tablespoons of the oil, the onions, celery and carrots in the pan and sauté over medium heat until the vegetables have wilted, about 8 minutes. Add the garlic and lemon peel and sauté until they're fragrant, about 2 minutes more. Remove from the heat.
  4. Meanwhile, heat the remaining oil in a skillet until it is near the smoking point. Lightly flour the veal shanks and slip them into the oil. Richly brown the shanks on both of the cut sides, then place them in the roasting pan on top of the vegetables.
  5. Place the wine in the skillet and boil until reduced by one-half, scraping up any brown residue. Pour this over the veal shanks.
  6. Heat the beef broth to a boil in the skillet, whisking in the tomato paste and anchovies. Add this to the veal shanks, along with the herbs, several grindings of pepper, and a large pinch of salt. The liquid should cover ¾ of the shanks. If not, add extra water.
  7. Bring the pot to a simmer, cover, and place in the oven. Cook for approximately 2 hours, turning and basting the shanks every ½ hour. If you notice that the cooking liquids have nearly evaporated, add hot water, about ½ cup at a time. The veal is done when it is fork tender and falling from the bone.
  8. Transfer the shanks to a platter, remove the strings, and cover to keep warm. If the sauce seems watery, as is probable, place the pan on the stove top over high heat and reduce the cooking liquid until the sauce has a thick, creamy consistency. Pour the sauce over the shanks and serve.

Notes

  • The recipe calls for anchovies, which enrich the finished sauce without adding a "fishy" flavor: don't omit them, even should you not be fond of anchovies.
  • Traditionally, the cooking sauce is finished with a mixture of garlic, lemon zest and parsley called Gremolata. It adds a burst of freshness to the finished dish and is highly recommended. Gremolata consists of the grated zest of one lemon, one finely minced clove of garlic, and one tablespoon of finely chopped parsley. Add this mixture to the sauce at the end of the cooking, as it's being reduced.
  • Osso buco is almost always served with risotto–indeed; it's one of the few examples in Italian cooking where a starch is served with the main course and is a marriage that no man should put asunder. One may, for a change, substitute orzo or acini de pepe cooked in meat broth and finished with butter and Parmesan cheese.


Cookbook:How to cook oysters

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

Cookbook | Recipes

Cooking oysters - from the 1881 Household Cyclopedia


Stewed Oysters

Recipe moved to Cookbook:Stewed Oysters

Oysters Roasted

Recipe moved to Cookbook:Roasted Oysters with Madeira

Another Mode

Recipe moved to Cookbook:Simple Roasted Oysters

Scalloped Oysters

One hundred oysters, a baker's loaf crumbed, four eggs boiled hard; salt and cayenne pepper to taste. Chop the eggs very fine and mix with the crumbs, which season highly with cayenne and salt. Cover the bottom of a deep pie-dish with the eggs and crumbs; then with a fork, place layer of oysters with two or three small pieces of butter, and so continue until all are in, reserving sufficient crumbs for the cover For those who like it, a little mace may be added. Bake in a quick oven three-quarters of an hour. Serve hot.

Fried Oysters

Recipe moved to Cookbook:Breaded Fried Oysters

Panned Oysters

Take fifty large oysters, remove every particle of shell which may adhere to them, put them in to a colander and pour over a little water to rinse them. After letting them drain, put them into a stewpan with a quarter of a pound of butter, salt' black and red pepper to taste. Put them over a clear fire, and stir while cooking. As soon as they commence to shrink remove them from the fire, and send to table hot in a well (covered) heated dish.

To Pickle Oysters

Drain off the liquor from one hundred oysters, wash them and put to them a table-spoonful of salt and a tea-cup of vinegar; let them simmer over the fire about ten minutes, taking off the scum as it rises; then take out the oysters and put to their own liquor a tablespoonful of whole black pepper and a teaspoonful of mace and cloves; let it boil five minutes, skim and pour it over the oysters in a jar.

To Spice Oysters

One hundred oysters, one dozen cloves, two dozen allspice, mace, cayenne pepper, and salt to taste.

Strain the liquor through a sieve, put it in a saucepan, and add the oysters, spice, pepper, salt, and half a pint of cider vinegar. Place them over a slow fire, and as soon as they boil take them off. Pour them into a large bowl and set them away to cool. When cold cover them close.

Oysters Kilpatrick

Oysters Kilpatrick can be made in one of 2 ways. To begin you need to make the Kilpatrick sauce which is 1 part Tomato Sauce to 1 part Worcestershire Sauce which is thoroughly mixed together. The next step is to finely dice bacon into small pieces which is then placed over the raw oysters. Once the bacon pieces are placed over the oysters quite generously, then pour the Kilpatrick sauce over the top of the oysters and bacon. Now the oysters can be placed in a oven proof frying pan with a stable base for the oysters and baked at a moderate temperate (180 degrees Celsius) until the oysters are firm to the touch and bacon is crispy. The oysters can also be placed in a tray under a grill with a high heat until firm and bacon is crispy. Serve the Kilpatrick oysters with either lemon wedges or additional Kilpatrick sauce.

The information in this module was taken from the public domain 1881 Household Cyclopedia and modernized by Wikibooks editors. Placing the oysters on a generous amount of rock salt will help stand them upright, keeping the bacon and the sauce where it needs to be.


Cookbook:Pad Thai

Recipes/Print version M to Z
Thaiexp2.JPG
Category: Thai recipes
Servings: 2-3
Time: 20 minutes
Difficulty: Medium

Cookbook | Recipes

This is a family recipe, so it may not be terribly accurate. It still is delicious, though.

Ingredients

Optional

Procedure

  1. Soak the noodles in warm water for about 20 minutes and strain. (Time saver: pour boiling water over the noodles and let them sit for 7 minutes.)
  2. Mix the fish sauce with the vinegar, sugar and tamarind (optional: lime juice) together in a small bowl.
  3. Heat the vegetable oil in the wok on high, brown the chopped garlic and chili peppers for a minute.
  4. Cook the meats/tofu in oil, until they are browned (6-8 minutes).
  5. Add assorted veggies and cook until tender
  6. Add noodles. Crack the eggs over the noodles, allow them to cook, and then mix them up.
  7. Add the fish sauce mix into the wok, mix it all up and turn the heat down to medium.
  8. Add the chopped green onions and bean sprouts, then stir fry for 2 more minutes.
  9. Serve on a large plate or bowl. Garnish with chopped peanuts and optionally, chopped cilantro and a wedge of lime.

Variations

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Pad Thai
  • A squirt of ketchup can be used instead of tamarind for a quick-and-easy variation.
  • Chop cilantro and mix it with the noodles and other ingredients at the last minute. (Take care not to overcook it, or it will become slimy.)
(Thai)


Cookbook:Paella

Mixed paella

Paella is a type of slow food. It takes at least two hours to make and should be savored over a long meal with family and friends. A paella meal in Spain has the same pacing as a Thanksgiving meal in the United States. However, many Spaniards cook paella every Sunday.

Paella originated in its modern form in the mid-19th century near lake Albufera, a lagoon near the eastern coast of Spain's Valencian region.[1]

Many non-Spaniards view paella as Spain's national dish. However, most Spaniards consider it to be a regional Valencian dish. Valencians, in turn, regard paella as one of their identity symbols.

There are three widely known types of paella: Valencian paella, seafood paella and mixed paella; but there are many others as well. Valencian paella consists of white rice, green vegetables, meat, snails, beans and seasoning. Seafood paella replaces meat and snails with seafood and omits beans and green vegetables. Mixed paella is a free-style combination of meat, seafood, vegetables and sometimes beans.

Most paella chefs use calasparra[2][3]or bomba[3]rices for this dish. Other key ingredients include saffron and olive oil.

Paella has gained considerable popularity throughout most of the Spanish-speaking world and among Hispanics in the United States. It also enjoys moderate popularity throughout Western Europe.

See this link to Wikipedia for information on the history of paella.

Information on recipes and cooking techniques are available at the links below. Please feel free to add your own paella recipe and create a link for it here.

References

  1. ↑ Good Eats episode titled Send In the Clams

External links


Cookbook:Pancake

Recipes/Print version M to Z
Pancakes
Category: Flatbread recipes
Servings: 3
Time: 15 minutes
Difficulty: Easy

Cookbook | Recipes | Flatbread

Pancakes are a type of flatbread prepared from a batter that is baked on a hot griddle or frying pan. They exist in several variations in many different local cuisines. Most pancakes are quick breads, although some are also made using a yeast-raised or fermented batter. Here are some basic pancake recipes.


Pancakes from Scratch

Ingredients

  • 1 cup (120 grams) all-purpose flour (white, whole grain or 1:1 mix of white and whole grain)
  • 1½ teaspoon baking powder
  • 1 pinch salt
  • 1 cup (250 ml) milk (substitute buttermilk or 1:1 mix of milk and buttermilk)
  • 3 eggs, separated
  • 1 Tbs white sugar (Optional: this will add a sweetness to your pancakes and is recommended if you are not using any sauces, syrups or ingredient such as bananas or blueberries that will add natural sugars to the mix.

Procedure

  1. In large bowl, mix dry ingredients together until well-blended.
  2. Add milk and mix well until smooth.
  3. Separate eggs, placing the whites in a medium bowl and the yolks in the batter. Mix well.
  4. Beat whites until stiff and then fold into batter gently (skip this step for heavier pancakes or if 1 cup buttermilk is substituted for milk).
  5. Pour ladlefulls of the mixture into a non-stick pan, one at a time.
  6. Cook until the edges are dry and bubbles appear on surface. Turn; cook until golden. Yields 12 to 14 pancakes.

Notes, tips, and variations

  1. Serve with butter, maple syrup, fruit, Nutella, melted chocolate, jam or cheese.
  2. Pancakes do not store well.
  3. Use buttermilk instead of milk, or wholegrain flours instead of white. This will change the consistency of the final product (i.e. whole grain flours generally lead to a denser heavier pancake, so try mixing white and wheat in various proportions as suggested above to get the feel you want).
  4. Add sliced fruit such as banana and apple, or broken crispy bacon to the batter after pouring into the skillet and before flipping.

Banana-Spirulina Pancakes (Vegan)

This is a recipe for Banana-Spirulina Pancakes that makes about 5-6 large pancakes (serves two people well).

Materials

Steps

Sift and mix flour, sugar, baking powder, salt, and spirulina in a big bowl.

  1. In a separate bowl, mix oil and milk.
  2. Make a well in the center of the dry ingredients.
  3. Dump in the liquid ingredients and lightly mix the two together.
  4. Do not whisk, beat, or otherwise try to mash out all of the batter lumps. You will end up with tough, flat, and ugly pancakes. Keep a light hand, and your pancakes will remember by yielding fluffy results.
  5. Gently toss in the bananas and stir them just to coat in the batter.
  6. Heat up the non-stick pan and spray evenly with oil.
  7. Using a 1/3 cup measure as a scoop, dip into the batter and pour evenly into the skillet. Watch your heat carefully, you want it on medium-hot (don't burn them).
  8. When bubbles begin to form in the middle of the pancake, and the edges look somewhat set, give it another spray of oil.
  9. Immediately, flip over.
  10. Cook for another minute or so, then remove the pancake, and put it in the toaster oven on warm (Or find some way of keeping it warm while you finish off the batter).
  11. Spray the pan again, and repeat until the batter is all gone.

Serving Tips

A light maple syrup is very good. Some prefer this without anything.

Links

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pancake

External links


Cookbook:Pancakes (Vegan)

Recipes/Print version M to Z
Category: Breakfast recipes
Servings: 5 pancakes
Time: 15 minutes
Difficulty: Easy

Cookbook | Recipes

Ingredients

Procedure

v This recipe is vegan; it contains no animal products of any kind.
  1. Mix all dry ingredients: flour, baking powder, sugar, and salt.
  2. Mix soy milk into the dry ingredients.
  3. Heat a griddle until water sprinkled on it quickly evaporates. Spread a thin film of oil on the griddle.
  4. Pour pancake batter on griddle to form 4- to 5-inch circles. Bubbles should start forming.
  5. When the underside is light brown, flip the pancake.
  6. When the other side is light brown, serve.

Variations

  • Banana pancakes: add one well mashed banana to the batter.
  • Chocolate pancakes: add 1/2 cup chocolate chips to the batter.
  • Walnut pancakes: add 1/2 cup roughly chopped walnuts to the batter.
  • Cranberry pancakes: add 1/2 cup dried cranberries to the batter.

Any of the above ingredients can be mixed together.

Notes

  • Don't overmix! Overmixing will produce gluten; this will inhibit rising and make the pancakes rubbery.
  • Optionally, you can serve your pancakes with syrup or jam.
  • Substituting rice milk for soy milk may make the pancakes fall apart more easily.

External links

Wikipedia: pancake

(vegan)


Cookbook:Panch Puran

Cookbook | Recipes | Cuisine of India | Spices and herbs

Panch Puran (also called Panch Phoran, Panch Phoron, or Bengali Five-Spice Mix) is a spice mixture used in Indian cuisine. It is made of equal parts of five spices:

In some variations, wild onion is used in place of cumin. In other variations, radhuni seed is added to the mixture.

The name simply means "five spices" in Bengali.

In Bengali cuisine, the seeds are usually fried in oil (or ghee), which causes them to start crackling immediately. Vegetables (especially potatoes), dal, or fish are then added. It is not used with meat.

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Panch Phoron

 
(Indian spice mixture)


Cookbook:Pandora's Feast

Cookbook | Recipes | Vegan cuisine | Rice

Pandora's Feast is a complete vegan meal that can be served several times a week due to the ease with which it can be modified. The meal is easy to prepare in a rice cooker.

Ingredients

also some or all of the following

and for finishing touches

Procedure

  1. Add the brown rice and water to the rice cooker. If you have "Thai sweet black rice" or "Chinese forbidden black rice", replace about 10% of your brown rice with this and your finished product will be a lovely purple and will have a different taste.
  2. The beans should either be pre-soaked for at least 8 hours and boiled briskly for 20 minutes (preferred) or from a can. Drain, rinse, and add these to the rice cooker. (It is important to soak and pre-cook dried beans. Dried kidney beans will cause nausea, vomiting and diarrhea unless they have been boiled briskly (the slow cooker will not do - it can even make things worse) for at least twenty minutes to destroy the very indigestible phytohaemagglutinin that they contain - they will then need another 60-90 minutes slow simmer to be tender. Tinned kidney beans are quite safe and do not need pre-cooking as their preparation involves sufficient heat to destroy the toxin.)
  1. If using, add the garlic to the cooker.
  2. If using, add the sweet potato, squash, beet or potato, chop into cubes 1cm x 1cm for optimal cooking.
  3. On a fuzzy logic cooker, set the cooker to the brown rice setting and turn it on. For an on/off cooker, turn it on.
  4. If using, chop the kale.
  5. In about 20–40 minutes, your cooker will complete cooking the rice. When the cooker is finished, open the lid, add the kale, and wait about another minute or two.
  6. Open and serve. Top with oil, yeast, soy sauce and/or sesame seeds, to taste.

Total prep time is about 3 minutes, cooking time 20–40 minutes. Serves 1


Cookbook:Papas a la Huancaína

Recipes/Print version M to Z
Category: Potato recipes
Servings: 6 or more
Time: 1 hour
Difficulty: Easy

Cookbook | Recipes | Cuisine of Peru

Ingredients

Preparation

  1. Peel and boil potatoes as you normally would. Drain water, and allow them to cool.
  2. In a blender, mix the cheese, peppers, milk, oil, garlic, crackers, mustard, salt and pepper. The sauce should be fairly thick; add more crackers if not, or add milk if too thick
  3. Lay a bed of lettuce in a serving dish and place the potatoes on top. Cover with the sauce. Cut the hard boiled eggs in half and place on top of the potatoes. Add black olives if desired
  4. This dish can be served slightly cold
  5. Some recipes suggest the use of Huacatay, but this is a confusion. Huacatay is a key ingredient of Ocopa, another Peruvian sauce
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Papa a la huancaina

 
(Peruvian)


Cookbook:Paprika Chicken

Recipes/Print version M to Z
Category: Hungarian recipes
Servings: 6–8 as main course
Time: prep: 15 minutes
cooking: ~65 minutes
Difficulty: Medium

Cookbook | Recipes | Cuisine of Hungary | Chicken

Hungarian style Paprika Chicken.

Ingredients

Other Ingredients

Vegetables can be left out. Real traditional Hungarian Paprikash has no vegetables. Optional.


  • 1 green bell pepper
  • ½ red bell pepper;
  • 1 carrot, thinly chopped
  • For every carrot used, add 1/3 parsnip, thinly chopped. This takes away the slight sweetness of the carrot.
  • also add one thinly chopped onion.

Procedure

  1. Cut the chicken into eight pieces.
  2. Add the oil to a medium sauté pan. Sauté the onions, for about 3-4 minutes or until turn yellow.
  3. Add the chicken, peppercorn, salt, paprika and stir it rapidly. It is a lot of paprika, but it is not hot and this is a Paprikash. Add water immediately so it will cover the meat. Continue cooking on a small fire, simmer the dish. (Add peppers and carrot after ten minutes if you wish. Optional.) Check on the meal. Stir occasionally until the chicken is tender. If neccesary add more water, but very sparingly. Do not boil the chicken, it should be allmost fried in the end. This takes about 45-50 minutes. The last 15 minutes stop adding more water and wait until the liquid is almost boiled off. Keep about a half finger thick gravy on the bottom of the pan
  4. Add the sour cream and heavy cream to the gravy and stir. If you want to avoid the heavy cream, use more sour cream. Add fresh chopped parsley on the top.
  5. Serve with dumplings, rice or mashed potatoes and salad.

Note

It is important not to use hot paprika, the red powder sold simply as "paprika" in most supermarkets, as this would make the soup too spicy and of the wrong consistency. Sweet paprika can be obtained from Polish or central European delis and specialist supermarkets. It is normally sold in 250 g sachets

(Hungarian)


Cookbook:Pasta Marinata

Cookbook | Recipes | Cuisine of Italy

Pasta marinata (Italian for "marinaded dough") is a batter used when frying food.

Ingredients

Procedure

  1. Mix the following ingredients well together: semolina flour, the yolks of two eggs, a little salt, and melted butter.
  2. Add the water so as to form a liquid substance.
  3. At the last add the whites of two eggs beaten up to a snow.

This will make a good paste for masking meat, fish, vegetables, or sweets which are to be fried in the Italian manner, but if for meat or vegetables add a few drops of vinegar or a little lemon juice.

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:Pasta Romanov

Cookbook | Recipes

An easy recipe that can be whipped up in about 15 minutes from minimal ingredients for maximum style.

Ingredients

Procedure

  1. Boil a kettle and put the pasta on.
  2. Melt the cheese (do not overheat) and stir in a little tomato puree to turn it salmon pink.
  3. Add a slug of vodka to the melted cheese.
  4. Add a teaspoon of caviar to the cheese and toss the drained pasta in it to coat.
  5. Cut lemon into wedges and use as garnish with a teaspoon or two of caviar.

Serve with champagne or crisp white wine.


Cookbook:How to cook pasta

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

Cookbook | Recipes

This is how to cook pasta, the Italian way.

Depending on your recipe, you might have to start preparing sauces or other additions before making the actual pasta. The general rule is that the sauce should wait for the pasta, not the other way around.

This method of boiling applies to most types of pasta. On average, for every 200 grams of pasta you need 4 liters of water. When the water boils, put in the salt; you will need about one tablespoon of salt for every two quarts of water. You can also put the salt when the water is cold, but the salt will take longer to dissolve, and can stain or corrode the bottom of stainless steel pots. Once the salt has dissolved and the water has returned to a boil, throw in your pasta and start measuring the time.

The length of time differs for each kind of pasta (generally, the box suggests a boiling time), and goes from 5 minutes for thin spaghettini to 12 and up minutes for some thicker kinds. A bit less time than suggested will produce a firmer pasta (al dente - heavy to digest, however) while a bit more time causes pasta to be more flexible. It is a good idea to follow the suggestions on the box until you are sufficiently experienced in making pasta. Fresh, egg-based pasta (pasta all'uovo) takes very little time to cook. Fresh noodles hardly need a minute after the water has returned to the boil; filled pasta like tortellini need only a few minutes to cook through. Many experienced cooks like to sample a piece of the pasta while boiling it (spizzicatura - they "fish" it out with a slotted spoon) to stop cooking just at their desired consistency. When boiling time is completed, separate pasta from water with a strainer, put in a wide dish and add everything else. A suggestion: a simple combination of butter and Parmigiano Reggiano, or some oil, parsley or basil and fresh garlic, will be as tasty as more sophisticated preparations. Serve the pasta hot, immediately, unless the recipe says differently.


Cookbook:Pate Chinois

Recipes/Print version M to Z
Category: Pot Pie recipes
Servings: 4 persons
Time: 1.5 hours
Difficulty: Easy

Cookbook | Recipes | Canadian recipes

Pâté Chinois (Chinese Pie), sometimes known as shepherd's pie, is a simple dish made from layered hamburger creamed corn, topped with mashed potatoes.

Ingredients

Procedure

  1. Preheat the oven to 350°F (175°C)
  2. In a medium baking pan, evenly layer the meat on the bottom, then corn. Spread a layer of potatoes.
  3. Bake in the oven for about 45 minutes, until the potatoes are slightly golden.

Notes, tips, and variations

Warnings

  • Always follow safe handling guidelines when using raw meat.
(Canadian)


Cookbook:Pavlova

Cookbook | Recipes | Dessert | Australia | New Zealand

Pavlova.png

Pavlova is a light and fluffy meringue dessert named after the ballet dancer Anna Pavlova. Both Wellington, New Zealand and Perth, Australia claim to be the home of the dish. The earliest record of the recipe is a cookbook published in New Zealand in 1933, two years before claims made in Perth.

Pavlova is traditionally decorated with fresh fruit and whipped cream, and is especially popular in Australia and New Zealand. Factory-made pavlovas can be purchased at supermarkets in those countries and decorated as desired.

Leftover pavlova can be stored in the fridge overnight, but will absorb moisture from the air and lose its crispness. Undecorated pavlova can safely be left overnight in the oven in which it was baked, to be decorated in the morning.

A popular tried and true recipe contains the following:

Ingredients

Procedure

  1. Beat the egg whites and salt to a very stiff consistency. Add water and beat again before folding in caster sugar, vanilla and vinegar. Beat until the mixture holds its shape and stands in sharp peaks.
  2. Pour the mixture onto a baking sheet lined with parchment paper. Slow-bake the mixture at 150°C (300°F) to dry all the moisture and create the meringue, approximately 45 minutes. This leaves the outside of the pavlova a crisp crunchy shell, while the interior remains soft and moist.
  3. A top tip (but not traditional) is to turn the pavlova upside down before decorating with cream and fruit because the bottom is less crispy than the top after cooking and unless you serve it immediately after decorating the "top" absorbs moisture from the cream. Another tip is to leave the pavlova in the oven after turning off the heat - this helps to prevent the middle of the pavlova from collapsing (although if it does collapse, generous application of cream can hide any mistakes!)
(AUS, NZ)


Cookbook:Peach Cobbler

Cookbook | Recipes | Desserts | Cuisine of the United States

Peach Cobbler

Ingredients

Crust

Filling

Procedure

  1. Combine flour, butter, and milk. Cut together and set aside.
  2. Pour peaches in 9"x13" baking pan. Sprinkle sugar on top.
  3. Roll out crust and place on top of peaches.
  4. Bake at 350 °F or until top is browned lightly (approximately one hour).
(US)


Cookbook:Peanut Brittle

Recipes/Print version M to Z
Category: Confectionery
Servings: 8
Time: 20 minutes
Difficulty: Easy

Cookbook | Recipes | Confections

Peanut Brittle is a sugar based hard candy, with peanuts embedded in it.

Ingredients

  • 1 cup granulated white sugar
  • 1/2 cup light corn syrup
  • 1/4 teaspoon salt (omit if using salted peanuts)
  • 1/4 cup water
  • 1 cup shelled peanuts - raw (Roasted may be used. See Notes below.)
  • 2 tablespoons butter, softened
  • 1 teaspoon baking soda (Optional. See Notes below.)

Procedure

  1. Grease a 9" x 12" cookie sheet. Set aside until needed.
  2. Over medium heat, in a heavy 2-qt saucepan, bring the sugar, corn syrup, salt, and water to a boil.
  3. Stir until sugar is dissolved.
  4. Stir in peanuts. (Roasted peanuts can be added at a later stage of cooking to prevent burning.)
  5. Attach a candy thermometer to pan with tip in sugar mixture.
  6. Keep stirring and cooking until temperature reaches 300 degrees F (150 degrees C).
  7. Remove from heat.
  8. Stir in butter and baking soda.
  9. Pour mixture onto cookie sheet.
  10. Using a fork or wooden spoon, spread the mixture evenly across the entire surface of the 9" x 12" cookie sheet.
  11. Allow to cool to room temperature.
  12. Break peanut brittle into bite size pieces.

Notes, tips, and variations

  • Baking soda adds an "easier bite" to the peanut brittle, causing it to break when less force is applied. It also causes the sugar base around the peanuts to be opaque. It does this by "foaming up" and introducing small bubbles in the sugar syrup. If you desire a clearer almost transparent sugar base around the peanuts and a "harder bite", reduce or omit the baking soda.
  • If you use roasted peanuts instead of raw, be careful not heat the mixture above 300-degrees F. or the peanuts may taste burned. Roasted peanuts can also be added at the end of cooking to prevent burning.
  • If you use salted peanuts, omit the salt in the recipe.
  • See also Microwave Peanut Brittle

Warnings

  • Be very careful while working with boiling sugar mixtures, as they can cause severe burns.


Cookbook:Peanut Sauce

Cookbook | Recipes | Sauces

Recipes/Print version M to Z
Category: Sauce recipes
Servings: 2
Time: 30 minutes
Difficulty: Easy

Ingredients

Procedure

  1. Chop or grind peanuts into a fine meal.
  2. Heat half the coconut milk in a medium saucepan on high heat, and add red curry paste. Stir until curry paste is dissolved and then continue to heat on high for 10 - 12 minutes (not stirring) until the oil from the coconut milk has risen to the top.
  3. Decrease heat to medium-high and add ground peanuts. Stir and add the rest of the coconut milk, bring to a full boil then decrease heat, add the sugar, lemon juice and fish sauce.
  4. Continue to cook (stirring occasionally) for 15-20 minutes, until the sauce has thickened and the oil has risen to the surface again.
  5. Take off heat and let set for about half an hour. Stir to blend in the oil that has risen, the sauce should be not quite as thick as peanut butter. If it seems too thick add about a teaspoon of water or coconut milk.

Enjoy this as a dip or sauce on most any grilled meat, or thin with water to marinate or use as a dressing.

(Thai, Vegetarian)


Cookbook:Penia

Recipes/Print version M to Z
Category: Bread recipes
Servings: ~7
Time: prep: 45 min
1st rise: 12 hours
2nd rise: 2-3 hours
baking: 20 min
Difficulty: Medium

Cookbook | Recipes

Ingredients

  • 12 eggs
  • 2 cup sugar
  • 1/2 cup (120g) of butter melted
  • 3 yeast cakes Fleischmann's Active Dry 3 packs(use 2 when making 6 eggs)
  • 1/2 cup (120ml) of warm water
  • Juice and zest of 2 lemons OR
  • 1 tbl lemon extract
  • 1 fl oz anise extract (1 small bottle)
  • 6 tbl anise seed (1 bottle)
  • 1 tsp salt
  • 10-12 cup flour (enough to feel right)

Procedure

  1. Dissolve the yeast cakes (yeast cakes seem to work better than dry yeast) in the warm water and set aside
  2. Beat eggs until fluffy
  3. Add sugar and beat
  4. Add melted butter and beat--add salt
  5. Add the juices and spices next
  6. Next add the water-yeast mix and stir until well blended
  7. Add flour, mix until ready for kneading
  8. Knead thoroughly (until dough springs back when finger-poked)
  9. Allow dough to rise overnight, 12 hours or doubled in size
  10. Shape the 7 or so portions into round loaves or into the shape of dolls
  11. Allow to rise for 2 to 3 hours
  12. Bake at 275°-300° F (around 140 - 160c) for 15-20 minutes

Notes, tips, and variations

Alternately it is shaped into a couple of large rings with shell-on hard boiled eggs embedded in the dough at the cardinal points. The eggs were a symbol of resurrection and the four directions the sign of the cross.

Don't forget the sweet glaze; 1lb (450g) of confectioners' sugar enough water to make it spreadable. Spread on each loaf and cover generously with colorful sprinkles!

(Italian)


Cookbook:Pesto

Recipes/Print version M to Z
Category: Sauce recipes
Time: 45 minutes
Difficulty: Medium

Cookbook | Recipes | Sauces

Pesto is a sauce that originates in the city of Genoa in the Liguria region of northern Italy (pesto alla genovese). It can be used as a sauce for pasta or meat, or can be used as an ingredient in a variety of dishes. One classic use is to spread the pesto onto slices of bread which are then toasted. The word "pesto" derives from the Italian for pestle, pestello.

This recipe substitutes Romano cheese for the usual Parmesan.

Ingredients

Pesto Ingredients.jpeg

Procedure

Preheat the oven to 425 °F (220 °C). If using, Toast the pine nuts in an ovenproof pan for 10–15 minutes, checking every 5 minutes to prevent excessive browning or burning. In a small frying pan (skillet), heat 2 tbsp of the olive oil on medium heat. Crush the garlic and sauté in the oil until soft, about 2–3 minutes. Combine the basil, garlic, cheese, pine nuts and oil in a mortar and pestle until it forms a smooth paste, or use a food processor or blender and chop finely, slowly adding the oil to reach the paste-like consistency.

The sauce can be used immediately, covered with a thin layer of olive oil and refrigerated in an airtight container for one week, or frozen for several months. The cheese can be omitted to allow longer storage, as it is the most likely ingredient to spoil. Grated cheese can then be added before use.

It's possible to store it in jars for longer, but it's advisable to add a little extra olive oil on top of the filled jar, otherwise the top of your pesto will turn brown as it oxidizes in the air.

Notes, tips and variations

The finished pesto
  • Traditionally, a mortar and pestle is used to make the sauce. The crushing action of the mortar and pestle produces a more intense flavour than the chopping action of a food processor. If using a food processor you can simulate the additional flavor given by the mortar and pestle method by placing the basil leaves in a plastic bag and crushing them with a rubber mallet or rolling pin prior to use.
  • Good quality Parmesan cheese may replace the Pecorino for a milder taste. Crumbled feta cheese also works well for a different taste.
  • A common change to the recipe is to replace some or all of the pine nuts with sunflower seeds, walnuts, pistachios or almonds. This significantly reduces the cost of the sauce. Besides being cheaper, it is also necessary for people with nut allergies.
  • For a creamy sauce, take two tablespoons of the pesto in a pan and heat on medium-low. Add one cup light cream and bring to a simmer. Use for pasta. Serves two.
  • The pine nuts can be replaced with an equal quantity of sun-dried tomatoes.
  • You may change the taste by changing the base of the pesto from basil to other easily obtained herbs/vegetables. Some variations include using cilantro (coriander, for a more aromatic taste) or spinach (more "bang for your buck", as spinach is much cheaper than basil, yet still has its own distinct flavor).
  • Try to mix up the standard basil/garlic combo by introducing shallots (sweet onions) into the mix, as it adds a slightly sweet taste to the paste.
  • Mix fresh chives, marjoram and thyme with the basil to produce something akin to Valdostano-style pesto.
  • Another variant replaces the basil with equal parts of leaf parsley and spring onions. Arugula may also be substituted for basil with surprising, spicy results.
  • For another variation of a creamy sauce, add cream cheese to the recipe.
  • A vegan variation can be made by mixing walnuts, fresh basil, olive oil and small amounts (such as a table spoon per cup) of white miso paste.

Links

Wikipedia-logo.png

Wikipedia has related information at
Recipes/Print version M to Z

 
(Italian, Vegetarian, can be modified to Vegan)


Cookbook:Pickert

Cookbook | Recipes | Side dishes | German Cuisine

This is the traditional Lippischer Pickert, a type of potato dish somewhere between a dumpling and a pancake.

Ingredients

Yield

10-15 pickerts - enough for four to five people.

Procedure

  1. Put the yeast in a very big pot. Mix it with handwarm milk and with the grated potatoes. Put all the flour into the pot and the eggs too. Finally add salt and sugar. Now stir it until it is a homogenous mass. It should be neither runny nor solid, but have a consistency like soft cookie dough; add milk or flour to adjust. Let sit for 30 minutes.
  2. Put palm-sized amounts into a frying pan and fry them on low heat with lots of oil.
  3. Serve it with liver sausage (Leberwurst), syrup, plum jam or a small chunk of butter. After a few Pickerts you will get desire for another special pleasure from Lippe: a glass of Wacholder schnapps.

Variants

To make a pfannenpickert, add half a handful of raisins to the dough and fry a larger amount of dough (approx. 15 centimeters across). A single pfannenpickert is often enough for