Cookbook:Recipes/Print version M to Z

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Cookbook:Macaroni & Nutritional Yeast

Cookbook | Ingredients | 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

Cookbook | Ingredients | 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.

Concerning Sauce

The cheese sauce used in macaroni and cheese is generally a variant on Sauce Mornay, a french sauce consisting of Bechamel sauce with added cheese. The sauce can be heavily customized so long as the liquid ingredients do not exceed the capacity of the roux to thicken it to a usable consistency. Common additions include white pepper or hot mustard, but Worcestershire sauce or even diluted tomato paste can make interesting additions. Fresh herbs should be left until the end of the recipe, while dried herbs will soften nicely in the cheese sauce. Other possibilities for experimentation involve replacing some of the milk with other liquids, with beer and stock being two avenues of exploration. Of course, the most obvious change one can make is in the types of cheese.

The cheeses used in the sauce may be of any sort, however one should keep in mind that at least some of the cheese should be sharp-tasting (lest the sauce be bland) and that some cheeses melt very well (soft bleu, gruyere, cheddar) while others do not (e.g. feta). The most common mixture in American macaroni and cheese is parmesan and cheddar, with aged cheddar providing a more assertive flavour which some children may dislike.

Packaged mixes use instead a highly processed sauce based on milk ingredients alongside a large amount of citric acid, which is responsible for both the pronounced sharpness of commercial cheese sauce ("Nacho Cheese") as well as its distinctive texture. This can be done at home by melting one or more cheeses into a solution of a liquid (commonly water, beer or stock) with a teaspoon of 1 teaspoon of sodium citrate, available at large markets as 'sour salt.'


Cookbook:Macaroni Salad

Cookbook | Ingredients | 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 | Ingredients | 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 | Ingredients | 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 | Ingredients | 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 is a soup traditionally made from clams, pork, herbs, tomatoes, and other vegetables. Despite its name, it originated in Rhode Island, NOT Manhattan.

Clam chowder, in its cream-based, New England version, has existed since the mid-18th Century, and no mention of any Manhattan chowder has been found that predates the 1930s.[citation needed] 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, who pointed this out in the installment of his program Good Eats titled "Send In The Clams," the use of tomatoes instead 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 as a pejorative because, in their snide 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; the "meat" of the tomato will be what will be used. 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 offered include dill seed, basil, thyme, celery seed, tarragon, marjoram, and/or fresh cilantro. Alternatively, oregano can be used in lieu of the marjoram.
  4. Cook the chowder, without boiling, till the celery begins to soften.

Variations

A sturdy type of fish can be used in place of the clams; good choices include catfish, tilapia, and pollock. Also, cooked rice can be substituted for the potatoes, the celery can be replaced with spinach or seaweed, or lemon juice can be added.

Recipe II

Ingredients

Note: Use a low-fat cut of pork to lower the fat and calories of this dish.

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

(USA)


Cookbook:Marinara

Cookbook:Marinara


Cookbook:Masala Chai

Masala Chai Tea and South Indian Filter Coffee

Cookbook | Ingredients | 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. Procedure for making ginger powder:

1. Select good quality ginger and wash to remove soils and other foreign objects. 2. Cut into thin slices. Spread evenly in trays. 3. Dry under the sun or in oven under moderate heat or 70ºC. 4. If desired. Pulverize using blender or grinder. 5. Pack and seal tightly.

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 a piece of a lemongrass leaf (called lili cha in Gujarati), while the water is still boiling (before adding milk). This gives a nice flavor to the tea. Mint,fresh ginger and/or holy basil (tulsi) can also be added.
(Indian)


Cookbook:Masaledaar chole

Cookbook | Ingredients | 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 | Ingredients | 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.


This module uses text from the Wikipedia module Mead under the terms of the GNU Free Documentation License. Please see that module for the authors of the text prior to its adaptations in Wikibooks.


Cookbook:Meatballs

Cookbook | Recipes | Ingredients

Recipes involving meatballs include:


Cookbook:Fried Meatballs

Cookbook | Ingredients | 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, sprinkle with salt, pepper, and oregano.
  4. Roll in flour and fry in hot oil.

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

References

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


Cookbook:Swedish Meatballs

Cookbook | Ingredients | 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 | Ingredients | 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 | Ingredients | 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 ("patas" Optional: cows foot vs pig)
  • 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 (feet) and ribs into a pot.
  3. Place the Hominy in the pot with the patas (feet).
  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 (feet) 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 (feet).
  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 (feet) from the pot and remove the bones. Put deboned pata (feet) 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

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


Cookbook:Meringata

Cookbook | Ingredients | 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:

Procedure

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 beginning in the centre of the circle and working outwards to form a disc of about ½ inch thick.
  6. Repeat with the other 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

Procedure

  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

Procedure

  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 | Ingredients | 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 Middle Eastern recipes
Servings 3-4
Time 30 minutes

Cookbook | Ingredients | 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

Procedure

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 | Ingredients | 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

Dry ingredients

  • 1/3 cup (80g) granulated sugar or "Splenda" (R) sugar substitute
  • 1/4 cup (60g) unsweetened cocoa powder
  • 3 Tbsp corn starch
  • 1/8 tsp salt

Wet ingredients

  • 2 cups (480ml) of whole, 2%, 1%, or skim milk. Soy milk may also be used.
  • 1 tsp of vanilla extract or imitation vanilla

Procedure

  1. In a 1-qt microwave-safe bowl, but NOT a metal one, mix the dry ingredients--the sugar, the unsweeetened cocoa powder, the corn starch, and the salt.
  2. Add the cold milk and mix well with a small wire whisk or an electric mixer until all the cocoa lumps have dissolved.
  3. Microwave in the bowl, on high (100%) power, for 3 minutes. Stir well.
  4. Microwave, again on high power, for an additional 4 to 6 minutes, stirring after each minute of cooking.
  5. Remove the bowl from the microwave oven and stir in the vanilla.
  6. Pour the result into 4 small custard cups and chill before serving.

Notes, tips and variations

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 splattering all over the microwave.

Warnings

  • Keep a close watch on the pudding during the actual cooking, as it can easily boil over.

See also


Cookbook:Microwave Quesdilla

Cookbook | Ingredients | 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 | Ingredients | 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" an oven proof dish (or 10" quiche dish), heat oil and butter in microwave for 2-minutes.
  3. Add minced onion to the oven proof dish, stir to coat with oil, cook in microwave for 4-minutes.
  4. Add uncooked rice to the oven proof dish, stir to coat with oil, cook in microwave for another 4-minutes.
  5. Pour simmering chicken broth into the oven proof 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 | Ingredients | 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 | Ingredients | Recipes | Meat Recipes | United States

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

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

Ingredients

Procedure

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

Notes, Tips, And Variations

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

Warnings

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


Cookbook:Milkshake

Cookbook | Ingredients | Recipes | Beverages | Dessert

An oreo 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

  • 2 c. vanilla ice cream
  • 1 c. milk
  • about 6-8 Oreo cookies

Procedure

  1. Put ice cream in a cup and add a little milk (for thicker) and more milk (for less thick).
  2. Mix with a spoon until its smooth. If your cup is not filled to your desire add more ice cream and milk.
  3. Crush Oreos into a desired size. Put into milkshake and stir until thoroughly mixed in.
  4. Add anything else to the top such as "magic shell" or whipped cream and sprinkles

Serves: 1 or 3 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

  • 1 teaspoon locust bean gum powder (2 grams)
  • 1 tablespoon inulin powder (10 grams)
  • 2 tablespoons sweet whey powder (10 grams)
  • 200 ml skimmed milk (0.1 % fat)

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 | Ingredients | 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.

Ingredients

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, honey 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 | Ingredients | 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 transfer 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 | Ingredients | 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 | Ingredients | 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

  1. Scale an anchovy, pound it, and fry it in butter together with a small onion cut across, and four ounces of boiled rice.
  2. 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 | Ingredients | Recipes | Cuisine of Italy | Soups

Ingredients

Procedure

  1. Cut three young turnips into slices and put them on a cooking 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, etc., 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:Mish qingjji me barbunja

(Albanian)


Cookbook:Miso Soup

Cookbook | Ingredients | Recipes | Soup | Cuisine of Japan

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

miso soup

Variant One

Ingredients

  • 1/2 tsp. of sesame oil
  • 3 cups of water
  • 2 tbl. of miso
  • 2 green onions, finely minced (optional)
  • 1/2 cake tofu, cut into 1/2 inch cubes (optional)
  • 2-3 fresh mushrooms, thinly sliced (optional)
  • 5-6 shrimps, cubed or shredded (optional)
  • Some pieces of seaweed (optional)

Procedure

  1. Heat oil in the bottom of a small pot
  2. Add green onion (if using)
  3. Cook for a few minutes while stirring frequently
  4. Add 2 1/2 cups of water
  5. Bring to a boil
  6. Dissolve miso in 1/2 cup of water and add to pot
  7. Lower heat and add mushrooms, seaweed & tofu if desired

Enjoy!

Variant Two

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 Variant

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.

Simple Restaurant Miso

This miso soup is a close approximation of what you get in most cheap western Japanese restaurants. All ingredients are to taste; the primary thing is the ratio of miso to dashi.

Ingredients

  • Dashi (roughly 250ml or 1 cup per person for a typical restaurant portion)
  • Wakame, 5 or so pieces per person (Wakame is a form of edible seaweed, sold in dry curls at most Asian markets)
  • Traditional tofu (medium firmness), a few one centimeter cubes per person
  • Miso paste, either white, red, or a mixture (many restaurants in western Canada use white miso, also called shiro miso)

Procedure

  1. Heat the dashi to a light simmer
  2. While this is heating, lay out your bowls and place the wakame and tofu in the bottom
  3. When the dashi simmers, take a ladle or so of liquid aside and mix into it approximately 1 tablespoon (about 15ml) of miso paste per cup of dashi stock
  4. Remove the pot of dashi from the stove and stir the miso prepared above into it
  5. Ladle some of the prepared miso into the bowls and serve

Notes

  • Some prefer less miso, some prefer more. The quantity given results in the moderately-salty type popular in restaurants before meals.
  • Do not permit the miso to boil; doing so alters the flavour
(Japanese)


Cookbook:Mocha icing

Cookbook | Ingredients | 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

Cookbook | Ingredients | 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 should 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 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.

Servings: 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 | Ingredients | 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 | Ingredients | 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 | Ingredients | 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 | Ingredients | Recipes | Seafood | Mussel

Ingredients

Procedure

  1. Sauté 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 sautéed 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 | Ingredients | 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 and black pepper

Procedure

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 | Ingredients | Recipes Warning: 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 | Ingredients | 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 | Ingredients | 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

Procedure

  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 | Ingredients | 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.
The following reason was given: measurements needed

Cookbook | Ingredients | Recipes

Neapolitan Sauce

Ingredients

Procedure

  1. 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.
  2. In another saucepan put two cups of Espagnole sauce, one cupful of tomato sauce, and half a cup of game stock or essence.
  3. Reduce by a third, and add the contents of the first saucepan, boil the sauce a few minutes, and pass it through a sieve.
  4. Warm it up in a bain-marie before using.
  5. Enjoy!

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

Cookbook | Ingredients | Recipes

This is a tasty and easy-to-make soup recipe.

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

Nachos


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 | Ingredients | 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 | Ingredients | Recipes | Dessert

This recipe is quite easy, as it doesn't require 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 | Ingredients | Recipes

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

Ingredients

Procedure

  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 | Ingredients | 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 | Ingredients | 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

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


Cookbook:Oatcake

Cookbook | Ingredients | 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 wholemeal 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 | Ingredients | Recipes | Bread

Ingredients

Procedure

  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 | Ingredients | 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 | Ingredients | 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 (190°C).
  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 | Ingredients | 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 | Ingredients | Recipes Warning: 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

  • 1 loaf of day-old rye bread
  • Malt beer - preferably a sweet dark stout

Procedure

Take some amount of rye bread, preferably 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, time saving 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 | Ingredients

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 | Ingredients | 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.
  • 2 cans of desired vegetables.
  • 1–2 box package(s) of instant potatoes or stuffing.
  • 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.
  • 1 package of turkey gravy mix.
  • 1 small disposable aluminum turkey pan with built-in rack.
  • 1 can of spray oil (can be substituted with regular vegetable oil).

Optional

Procedure

  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 | Ingredients | 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:

Procedure

  1. In a shallow pan, heat the oil. Add the chana dal, stir till the dal is roasted.
  2. 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.
  3. 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 | Ingredients | 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 sauté until the onion becomes golden-brown and forms a sticky mass. Add the water and bouillon 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

This Cookbook page needs an image. Please add one if you know where to find it, or upload one if you have an image of your own. See the talk page for discussion regarding improvements.
Recipes/Print version M to Z
Frenchonionsoupbirmingham.jpg
Category Soup recipes
Servings 4 persons
Time 15-30 minutes
Difficulty Easy

Cookbook | Ingredients | Recipes | French Cuisine | Soup

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

Ingredients

  • 4 large onions
  • 1 liter of beef stock (use home made onion stock to make a vegetarian soup)
  • 1 tbsp of flour
  • butter
  • Croutons, about four slices of bread worth (optional)

Procedure

  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.
    During this step, you may see a brown substance known as fond at the bottom of the pan. Later, you'll use a technique known as deglazing to round off the taste of the soup.
  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 soup is best served with croutons floating in it.

Notes, tips, and variations

  • 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 | Ingredients | 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 | Ingredients | 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 | Ingredients | 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
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 | Ingredients | Recipes Warning: 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

Cookbook:Osso Buco


Cookbook:How to cook oysters

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

Cookbook | Ingredients | 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 | Ingredients | Recipes

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

Ingredients

Optional

  • wedge of lime (garnish)
  • cilantro (coriander) leaves (garnish)

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 or coriander and a wedge of lime.

Variations

  • A squirt of ketchup can be used instead of tamarind for a quick-and-easy variation.
  • Chop cilantro/coriander 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

Cookbook | Recipes | Ingredients | Cooking techniques

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 cultural 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

External links


Cookbook:Pancake

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

Cookbook | Ingredients | 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.

Note: These recipes are all for the American and Scottish style of risen pancakes. For the English and French style of flat pancake (made without baking powder) see Cookbook:Crêpe.

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)
  • 1 egg, 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 ladles 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, chocolate spread, melted chocolate, jam or cheese.
  2. Many variations of this recipe use a beaten egg. In these variations most commonly all wet ingredients are mixed together with the dry ingredients in step 2, and you then proceed to step 5.
  3. Use buttermilk or yogurt 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

  1. A light maple syrup is very good. Some prefer this without anything else.
  2. Strawberry jam is also preferable, as it gives it that sour zing.
  3. Nutella Ferrero is very good, for those who like chocolate.
  4. Sugar powder for those who have a sweet tooth.

Links

External links


Cookbook:Pancakes (Vegan)

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

Cookbook | Ingredients | 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 over mix! Over mixing 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.
(vegan)


Cookbook:Panch Puran

Cookbook | Ingredients | 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.

(Indian spice mixture)


Cookbook:Pandora's Feast

Cookbook | Ingredients | 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.)
  3. If using, add the garlic to the cooker.
  4. If using, add the sweet potato, squash, beet or potato, chop into cubes 1cm x 1cm for optimal cooking.
  5. 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.
  6. If using, chop the kale.
  7. 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.
  8. 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 | Ingredients | 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
(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 | Ingredients | Recipes | Cuisine of Hungary | Chicken

Paprika chicken is a dish of Hungarian origin traditionally made with chicken, paprika and lard, served over pasta. There is no official recipe. Preparations of this dish often vary between families. In the Americanized version, sour cream is often used in place of lard and mild red paprika is typically used in place of the more authentic sweet paprika used by Hungarians.

Ingredients

Other Ingredients

Vegetables are optional. The traditional Hungarian version contains none.

  • 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 necessary add more water, but very sparingly. Do not boil the chicken, it should be almost 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 | Ingredients | 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 | Ingredients | Recipes

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

Ingredients

  • Pasta (taglietelli, spaghetti or angel hair preferred)
  • Mascarpone cheese (or similar bland cheese - e.g. Ricotta)
  • Tomato puree (paste)
  • Vodka
  • Caviar (or lumpfish roe - cheaper alternative)
  • Whole lemon

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 | Ingredients | 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 | Ingredients | 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.

See also

(Canadian)


Cookbook:Pavlova

Cookbook | Ingredients | 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 | Ingredients | 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 | Ingredients | 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 vanilla extract (optional)
  • 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. Attach a candy thermometer to the sauce pan with the tip in the mixture.
  4. Continue heating,stiring occasionally, until the mixture reaches 250 degrees F.
  5. Add raw peauts to the mixture. (Roasted peanuts are not recommended. If used, these must be added at a later stage of cooking to prevent burning).
  6. Continue heating and stiring gently until temperature reaches 300 degrees F (150 degrees C).
  7. If you are using roasted peanuts (not recommended), stir these into the mixture now.
  8. Remove from heat.
  9. Add butter and (optional)vanilla extract. Stir in quickly.
  10. Add baking soda and stir very quickly. The volume of the mixture will double as bubbles form throughout. Be sure the soda is evenly mixed in and does not collect in one spot.
  11. Pour mixture onto cookie sheet.
  12. Using a fork or wooden spoon, spread the mixture evenly across the entire surface of the 9" x 12" cookie sheet.
  13. Allow to cool to room temperature.
  14. Break peanut brittle into bite size pieces.

Notes, tips, and variations

  • The use of a candy thermometer will insure consistency between your batches of candy. Alternatively, 250 degrees F. can be determined by dropping a small amount of the hot mixture from a spoon or fork. When a string (filament) forms and curls back up toward the fork, the mixture is 250 degrees F. The mixture has reached 300 degrees F. when a small drop of the mixture forms an amber blob in cold water.
  • 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 | Ingredients | 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 | Ingredients | Recipes

Ingredients

  • 6 eggs
  • 1 cup sugar
  • 1/2 cup (120g) of butter melted
  • 1.5 yeast cakes (or 3 packs of dried yeast, use 2 when making 6 eggs)
  • 1/4 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
  • 5-6 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 | Ingredients | 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 before toasting. 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, when covered with a thin layer of olive oil and refrigerated in an airtight container for one week, or when 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 pesto in jars for longer periods, 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 flavor than the chopping action of a food processor. When 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 they add a slight 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 variant 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

(Italian, Vegetarian, can be modified to Vegan)


Cookbook:Pickert

Cookbook | Ingredients | 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 hand warm 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 one person.


Cookbook:Pico de Gallo

Cookbook | Ingredients | Recipes | Sauces | Mexican Cuisine

Pico de Gallo has two meanings in Mexican cuisine. The most familiar to North Americans is a fresh, tomato-based salad. It is what North Americans usually mean when talking about "ensalada" or "tomato ensalada." This ensalada is never cooked.

The second meaning, more common in some regions of Mexico, is a spice mixture including salt and dried chiles which is served, often with lime juice, over fresh fruit. If you are unfamiliar with the regional origin of a recipe involving pico de gallo, context may be the only way to determine which meaning is intended, though for US-Mex dishes the "uncooked salsa" meaning will almost always be correct.

Ingredients

Procedure

  1. Wash the vegetables and cilantro.
  2. Dice the vegetables.
  3. Combine them, mixing well.
  4. Add salt, pepper, chiles, lime juice, and garlic.
  5. Add hot sauce if desired.
  6. Let stand 30 minutes to allow ingredients to mesh.


Cookbook:Pierogi

Recipes/Print version M to Z
Ruskie.jpg
Category Dumpling recipes
Time 75-90 minutes
Difficulty Medium

Cookbook | Ingredients | Recipes | Cuisine of Poland

Pierogi are Polish dumplings that are typically filled with potatoes, cheese, meat, sauerkraut and mushrooms or wild fruits (strawberries, blueberries, etc.).

Ingredients

Procedure

Dough

  1. Place flour in a large bowl.
  2. In a measuring cup, combine the salt, eggs, and the ½ cup cold water, and beat well with a fork. Add those ingredients to flour and mix with your hands until blended. Slowly mix in the remaining water (you do not have to add the entire cup, just keep adding until the dough feels wet). Add the butter and knead until there are no lumps and it feels very smooth. This should take 15 minutes.
  3. Cover and refrigerate the dough for at least 1 hour, but for best results let it sit in the refrigerator for at least 24 hours.

Assembly

  1. Divide the dough into thirds and roll out each on a lightly floured surface until the dough is approximately ⅛ inch thick.
  2. With a cup or glass, cut as many circles as possible out of the dough, but do not lift them off the work surface.
  3. Remove the excess dough from the work surface, and roll the circles until they become completely flattened. This might require the additional sprinkling of flour on the dough.
  4. Carefully lift each circle of dough from the table (a spatula helps) and put between 1 tsp. and 1 tbs. of filling in its center. The amount would vary depending on the size of the glass that was used to cut the dough. For each circle, fold dough over to form a half-moon shape, and pinch edges closed, making sure there are no air pockets.
  5. Repeat for the remaining dough.

Boiling

  1. Place no more than ⅓ of the pierogi at a time in boiling salted water for 5-10 minutes.
  2. Drain in colander and lightly rinse with cold water-- this will prevent them from sticking together.
  3. Serve immediately or fry in butter.

Notes

  • These will freeze well for up to 6 weeks. Prior to boiling them, place each pieróg on a sheet of parchment paper or a floured sheet of wax paper, being careful not to have them touching. Stack sheets on top of each other and place in an airtight freezer bag.
  • A standard recipe for mashed potatoes can also be used as filling.


Cookbook:Pineapple Tarts

Recipes/Print version M to Z
Category Dessert recipes
Servings 4 tarts
Energy 486 Cal
Time ~1 hour
Difficulty Difficult

Cookbook | Ingredients | Recipes

Ingredients

Procedure

Pastry

  1. On a lightly floured surface, roll the pastry into a square about 1/8-inch thick.
  2. Using a 4-inch plate as a guide, or a cutter, cut four disks of pastry.
  3. If you are using a plate, cut the pastry with a rolling pizza cutter or the tip of a small sharp knife.
  4. Transfer the cut pastry rounds to a baking sheet.
  5. Pierce the pastry 6 to 8 times with the tines of a fork. The punctures will help prevent the dough from rising unevenly during baking.
  6. Chill the pastry in the refrigerator while you prepare the sugar.

The disks can be prepared up to this point and refrigerated for 1 day or frozen for up to a week.

Tart

  1. Preheat the oven to 425° F.
  2. In a small, heavy-bottomed pan, dissolve the sugar with the water.
  3. Cook the sugar over medium-high heat until caramelized.
  4. Do not stir the sugar as it cooks or it may recrystallize.
  5. Swirl the pan when the sugar begins to brown.
  6. Carefully pour the caramelized sugar into four 4-inch 10-ounce ramekins.
  7. Place the pineapple slices in the ramekins on top of the caramel and season lightly with salt and pepper.
  8. Lay a pastry disk on top of each pineapple and transfer the ramekins to a baking sheet.
  9. Bake the tarts for 15 to 20 minutes, or until the pastry is puffed and golden brown.
  10. Remove ramekins from the oven and cool for 5 minutes.
  11. Holding the ramekins carefully with a cooking mitt, twist the puff pastry to loosen the tart, caramel, and pineapple together.
  12. Carefully invert the ramekins to release the tarts onto individual serving plates.

Serve the tarts warm or at room temperature.

Notes, tips and variations

  • Pastry can be purchased in the frozen food section of most markets.


Cookbook:Pineapple Teriyaki

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

Cookbook | Ingredients | Recipes | Meat Recipes | Vegetarian

This is a very quick, easy Pineapple Teriyaki entrée, to be served over rice. It is listed as both meat and vegetarian because it works around the pineapple, veggies, and teriyaki, not the protein. Put the rice on to cook first, and the rest will probably be finished by the time the rice is ready.

A Teriyaki recipe is available for those who cannot or do not wish to purchase prepared teriyaki sauce.

Ingredients

For the rice

  • 2 c rice (your choice, but a short-grain white rice is most traditional)
  • 2 c water
  • a little salt

Bring all to a boil in a pot or rice cooker. In a pot, cover, turn the heat down when it boils. Simmer for 20 minutes with the lid on, then turn off the heat, fluff with a fork, and let stand for a few minutes.

For on top of the rice

  • 1-2 T vegetable or olive oil
  • 2 c cubed chicken or *2 c cubed tofu or vegetarian "chicken" (usually flavored, pressed gluten)
  • 1 yellow or white onion
  • 1-2 bell peppers, whatever color(s) you prefer. Red and green stand out nicely against yellow pineapple.
  • 1 14-16 oz. can of cubed pineapple, drained (Pineapple is often canned in juice, so you may wish to save what you drain.)
  • 1/4 c (approx.) prepared teriyaki sauce. Soy Vay! Veri Veri Teriyaki is excellent, if available.

Optional

If you’d like more or thicker sauce, mix

  • 1/4 c of water or reserved pineapple juice
  • 1 T cornstarch

You might also like to toss in

Method

  1. Put rice on to cook, as outlined above.
  2. Cut up the chicken/tofu, onion, and bell pepper(s) into bite-sized chunks. Cut up everything before turning on the stove.
  3. Heat a deep 12" pan or wok over high heat.
  4. Add the oil.
  5. Sauté everything in the oil, adding ingredients in the following order, so as to cook heavier items longer:
    • Chicken
    • Onion/garlic
    • Bell peppers
    • Mushrooms
    • Pineapple
    • Tofu
  6. Add the teriyaki sauce and the cornstarch mixture. If using cornstarch, heat to boiling to thicken and correct with extra water or juice as necessary.
  7. Serve over rice.


Cookbook:Pineapple upside-down cake

Cookbook | Recipes | Ingredients

Pineapple upside-down cake

A Pineapple Upside-Down Cake is a cake with pineapple rings or pieces baked in the top. It is called an upside down cake because it is made with the pineapple at the bottom and then turned over. There are several recipes for such a cake:


Cookbook:Original Pineapple Upside-Down Cake

Cookbook | Ingredients | Recipes | Dessert

The original Dole recipe for Pineapple Upside-Down Cake.

Ingredients

Procedure

  1. Drain the juice from 1 large can of either Crushed or Sliced Pineapple.
  2. Sift 2 cups flour. Sift again with 2 teaspoons baking powder and 1/2 teaspoon salt.
  3. Cream 1/2 cup butter or substitute, gradually add 1 cup sugar; cream well.
  4. Beat yolks and whites of 2 eggs separately. Add yolks to creamed mixture; mix well, then add flour and 1/2 cup milk alternately, mixing well.
  5. Fold the 2 beaten egg whites and 1 teaspoon vanilla.
  6. Melt 2 tablespoons butter in large frying pan.
  7. Spread 1 cup of brown sugar over pan.
  8. Add pineapple (if sliced is used, place slices closely together on the sugar; if Crushed, simply pour in the well-drained fruit).
  9. Pour cake batter over fruit.
  10. Bake 45 minutes (at 350 degrees).
  11. Turn upside-down on serving dish and garnish with maraschino cherries.

Notes, tips and variations

(from Dole)


Cookbook:Pineapple Upside-Down Cake in a Skillet

Cookbook | Ingredients | Recipes | Desserts

Ingredients

Procedure

  1. Preheat oven to 350° F.
  2. Melt the butter in a 9-inch cast iron skillet. Add the brown sugar and pecans; stir well to thoroughly combine, then turn off the heat -- don't cook it. Arrange 8 pineapple slices in a single layer over the brown sugar mixture (your 9-inch skillet should accommodate 8 slices without overlapping). Set the skillet aside.
  3. Combine the flour, baking powder and salt in a bowl; set aside.
  4. Beat the egg yolks at medium speed until they are thick and lemon colored. Gradually add the sugar, continuing to beat. Add the flour mixture to the yolk mixture, and stir in the reserved pineapple juice.
  5. Beat the egg whites until stiff peaks form. Fold the whites into the cake batter. Pour or spoon the batter evenly over the pineapple slices.
  6. Bake at 350°F for 40 to 45 minutes. Cool the cake in the skillet for 30 minutes; then invert it onto a serving plate. Place a maraschino cherry in the center of each pineapple ring.

Notes, tips and variations


Cookbook:Quick and Delicious Pineapple Upside-Down Cake

Cookbook | Ingredients | Recipes | Desserts

Ingredients

Procedure

  1. In a 9 x 13 inch pan, melt the butter or margarine, add the light brown sugar, and allow to melt.
  2. Arrange pineapple slices in the pan, and place a maraschino cherry in each of the holes in the pineapple rings. Sprinkle the crushed pecans over the pineapple slices.
  3. Prepare the yellow cake mix as printed on the box, replacing some of the water with pineapple juice.
  4. Pour cake batter over brown sugar, pineapple, etc.
  5. Bake according to the directions, until an inserted toothpick comes out clean.
  6. Loosen cake around the edges, place a plate or serving tray over the cake, and turn the cake over.
  7. Allow to cool before serving.

Notes, tips and variations


Cookbook:Pizza

Cookbook | Ingredients | Recipes

Pepperoni pizza

Pizza generally consists of a crust covered in sauce, layered with toppings and finally with a layer of cheese on top.

Crust

A pizza's crust can be made using almost any dough or bread recipe. White flour is commonly used for a soft crust that won't crumble, which is usually considered desirable. Whole wheat flour can be used to make a firmer crust. Cake flour can be useful if a crumbly crust is desired. Other common ingredients in crusts include Olive oil (usually extra virgin), active dry yeast, sugar, and salt. Less often crusts will include ingredients like malt-syrup, vital wheat gluten, and various dough activators to help the yeast ferment and the crust to brown while baking. What type of crust to use is matter of taste.

There are several types of pizza crust that are constructed differently and have (sometimes) wildly different textures, though the taste remains fairly consistent. The most common styles are Neapolitan, thin, New York-style, deep dish, Sicilian, and pan pizza crust.

There are many different techniques for preparing dough, most largely dependent on the type of crust you've decided to make. Because pizza crusts almost always contain yeast they must be allowed to rise at least once, though some recipes recommend improving the flavor and texture of the dough by allowing the crust to rise 2 separate times. Higher quality recipes also often recommend that you deflate the dough after the first rise and refrigerate it overnight to help improve its flavor and texture. Depending on the recipe dough docking or pre-baking might be necessary as well.

Sauce

A simple sauce consists of tomato paste, basil, and oregano. Using tomato puree will give a runny sauce that must be spread thinly to prevent the cheese and toppings from sliding off. Diced, dried, or crushed tomatoes may be added for extra flavor and texture. A tiny bit of anise or fennel can make the sauce more interesting. Onions, pepper, peppers, garlic, and sugar are often used as well. Spices are more flavorful when ground right before use; a bit of salt is helpful when grinding.

Bread with cheese baked onto it, without any sauce at all, is sometimes called a white pizza.

Cheese

The basic pizza cheese is mozzarella. Feta is often used in combination with a spinach topping. Cheddar can be used for a more southwestern taste.

Commercial pizzerias almost always use a blend of various cheeses, the most common of which are mozzarella, Parmesan, and Romano.

Toppings

Toppings go on top. Put plenty of topping near the edges to protect the cheese from burning there. A pizza without toppings will cook much faster than one with toppings.

Baking

Pizzas are typically baked directly on special surfaces for short periods at temperatures in excess of 500 degrees F (260 degrees C).

Coal and brick ovens are preferred for baking pizza because of their even heat and superior heat-retention. Some pizzerias prefer to use a wire-mesh pan though, as working with pizza peels can be difficult for some.

Home bakers can attempt to duplicate the effects of a brick oven by using a baking stone (also called a pizza stone), a slab of porous stone that evenly heats the pizza and leeches moisture away from the dough, helping it develop a better crust. Baking/pizza stones become "seasoned" after frequent use, a characteristic that is said to improve the flavor of crusts baked on them.

Recipes

  1. Pizza Vanegas
  2. Cheese Stuffed Crust Pizza
  3. Four in One Pizza
  4. Deep Dish Pizza
  5. Thick-crust pizza


Cookbook:Pizza Sauce

Cookbook | Ingredients | Recipes | Sauce

It's hard to believe that pizza originally did not contain tomatoes! Tomatoes originated from the Americas, and didn't reach Italy until the mid-1500s. They didn't get popular until the late 1800s though, because people thought they were poisonous. Now, however, tomato sauce is considered an essential part of most types of pizza. Want to make it at home? Here's the way to get that great "pizzeria" taste in your sauce, with all the "what"s and "how"s.

Variations on a Theme

There are two recipes featured here, depending on what you have and how much work you would like to put in.

  • The Store Bought Plus recipe is for those who want a quick yet improved pizza sauce, using tomato sauce and sugar.
  • The Sauce from Scratch recipe is for those who have the time (preparation only - no cooking required!) to mix the ingredients for a purer and more customized taste.

Store Bought Plus

Ingredients

Note: the amounts of ingredients must be calculated proportionately with the pizza. As such, measurements cannot be determined without a "hands-on" calculation made during procedure.

  • 1 can smooth spaghetti sauce or pasta sauce
  • 1 handful sugar
  • extra virgin olive oil (optional)

Procedure

After rolling out dough, ladle on sauce as directed by the pizza recipe, then grab a handful of sugar and drizzle it on, until the surface of the sauce becomes white - however, it should remain possible to see the crystals dissolving.

The sugar covers the taste of the acidity and vegetal character of the sauce. Sugar is the secret to a pizza that tastes like one from many American fast-food franchise pizza outlets like Domino's and Pizza Hut.

A common modification is to drizzle high-quality extra virgin olive oil onto sauce on pizza, or to pre-brush the dough with oil before adding the sauce.

Sauce from Scratch

Ingredients

  • 6-ounce (170g) can of tomato paste (with no additives is best)
  • 1 to 1 1/2 cups (250ml - 375ml) of water (depending on desired consistency)
  • ~ 1/3 cup (80ml) extra virgin olive oil (more or less depending on taste)
  • 1 to 3 cloves minced garlic
  • a pinch of anise (or substitute fennel)
  • around 1/2 tablespoon dried oregano (according to preference)
  • around 1/2 tablespoon dried basil (according to preference)
  • kosher salt and ground black pepper to taste

Procedure

  1. Combine tomato paste, water, and oil.
  2. Add garlic, basil, and oregano, mixing thoroughly.
  3. Add salt and pepper to taste. A quart mason jar works perfectly; ingredients can be added and shaken to mix.
  4. For best results place in refrigerator overnight or allow the mixture to rest before using. Makes ~1/2 quart (475ml).


Cookbook:Pezzetti di Cavallo

Cookbook | Ingredients | Recipes

Pezzetti di cavallo (Pieces of horse) is a dish from Italy.

Ingredients

Procedure

  1. Cut the horse meat in cubes and fry it in a pan with some onion until it turns brown.
  2. Add one litre of tomato sauce for every kilogramme of meat.
  3. Then add carrots, parsley, celery, two leaves of laurel and chilli peppers after a taste.
  4. Cook on low heat (preferably in a clay pot).
  5. Skim the foam on the top and let simmer for four hours.

Serve with home-made bread.


Cookbook:Plank-Grilled Salmon

Cookbook | Ingredients | Recipes | Seafood

Salmon Grilled on a Cedar Plank is a common method for preparing salmon, traditional to the Native Americans of the Pacific Northwest of the United States and British Columbia in Canada.

The cedar planks should be free of any chemical treatments or coatings. The planks are soaked in water for several hours prior to grilling, to prevent burning. A baking pan of water with the planks weighted down to submerge them works well.

The salmon should be prepared to fit on the planks of cedar. Whole fillets can be placed on longer planks, while shorter ones can be used for salmon steaks. Salmon should be as fresh as possible. Wild salmon has the most flavor, but farm raised salmon is also acceptable, and less expensive.

Ingredients

Equipment

  • Cedar planks
  • A BBQ pit. Charcoal should be spread somewhat to the back so the fish can be moved for more or less fire.

Procedure

  1. Preheat the grill
  2. Briefly place the salmon in the marinade
  3. Place the salmon on the plank skin side down. It should not hang over.
  4. Grill watching carefully. A glass of water or the left over marinade by the grill can be used to partially douse the fire when it gets too hot. As an alternative, a squirt-bottle or mister filled with water can douse any fire that commences on the plank. Individual planks give flexibility in moving to get all done evenly. Don't turn the fish on the plank, just move the plank(s) around, rotate, etc.
  5. Remove the plank to onto a baking pan when the fish is cooked to the desired "doneness" and transfer to plates or a serving platter.

Notes, tips, and variations

  • A microwave oven can be used to cook the salmon to greater degrees of "doneness".

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Cookbook:Po' Boy

Recipes/Print version M to Z
Poboy.jpg
Category Sandwich recipes
Servings 1 or more
Time 5 minutes
Difficulty Very Easy

Cookbook | Ingredients | Recipes | Sandwich

A 'po' boy' (from the name "poor boy," as the sandwiches were traditionally given to the poor street boys by the nuns in New Orleans) is a New Orleans sandwich similar to a "sub" sandwich. They can be made with anything, but are typically made with a type of meat and "dressing" (lettuce, tomatoes, pickles, and sauce). Mother's Restaurant in New Orleans is well-known for their debris po' boy, made with the "debris" from a roast that falls into gravy when a roast is cut.

Ingredients

Procedure

  1. Slice the bread along one side so that it folds open like a book.
  2. Open the bread and add the cheese, shredded lettuce, and meat.
  3. Add condiments to your liking.
  4. Close the bread (as you would a book) and mash it down.


Cookbook:Polenta

Cookbook | Ingredients | Recipes | Vegan cuisine | Side dishes

Ingredients

Procedure

The standard method

In a heavy saucepan, bring the water to a boil. Add the salt. Stirring constantly with a stainless steel whisk, pour the cornmeal into the water in a steady stream. Reduce heat to a slow simmer and keep stirring with the whisk until it starts to boil, then cover and continue to cook, stirring every 2-3 minutes with a wooden spoon, always in the same clockwise direction.

The time necessary for the porridge to be correctly cooked and thus well-digestible is 45 minutes. In case the porridge gets too thick, add some hot water or skimmed milk, to obtain a more creamy porridge. Check frequently if more salt is needed.

For eating polenta hot from the pan, put a tablespoon of water in a deep ceramic dish and scrape the polenta into it. Serve it with a big wooden spoon. To eat it roasted, scrape the polenta into a non-stick pan or ceramic dish (or some container which will release it when it cools). Cool completely. The polenta will be like a loaf. To serve it, cut into slices, heat in the oven or grill it and serve with whatever topping you desire. Even the polenta leftovers from serving it as a hot side dish are usable, cut in slices and grilled.

The quickie method

Boil the water on the stove. Pour it into a large microwave-safe bowl and add the salt. Stirring constantly, pour the cornmeal into the water in a steady stream. Cook the polenta in a microwave oven on medium power for (2–5 minutes, longer for a larger serving). Remove from the microwave and stir vigorously. It will not cook evenly and this stirring helps prevent lumps.

Repeat this process until the polenta is thick, then proceed as above.

The really quickie method

Boil the water, toss in the salt and cornmeal and microwave on medium power for 5–8 minutes (depending on quantity). Remove from microwave and stir like crazy to smash all of the lumps. Repeat if you need to thicken it some more, stir, and blend with the few remaining lumps.

Variations

Just before you take the polenta off the heat (i.e., when it's almost done), stir in any of the following.

  • Two tablespoons of olive oil or butter and about half a cup of cheese.
  • Two tablespoons of olive oil, 2-3 cloves of minced garlic, and a quarter cup of chopped sun dried tomatoes. (If packed in oil, drain the tomatoes first.)
  • Half a cup of canned sweet corn kernels and a quarter cup of sliced green Spanish olives.
  • One minced jalapeño chili, seeds removed, and half a cup of cheddar cheese.
  • Two tablespoons of butter and about half a cup of crumbled gorgonzola cheese. Top with carmelized onions.

Polenta is also delicious topped with your favorite tomato sauce or with an assortment of grilled vegetables. Chilled, firm polenta may be served cut into triangles alongside chili or other hearty stews. Leftover polenta may be cut into strips or triangles, coated in seasoned bread crumbs and grated Parmesan cheese, and fried in olive oil. Like pasta, the possibilities for this versatile dish are virtually endless, so feel free to experiment with additions and toppings.


Cookbook:Pork Pot Pie

Cookbook | Ingredients | Recipes | Meat Recipes

Ingredients

Procedure

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


Cookbook:Potage Parmentier

Recipes/Print version M to Z
Category Soup recipes
Servings 8 persons
Time 2 hours
Difficulty Very Easy

Cookbook | Ingredients | Recipes | Cuisine of France | Soup

There are few things more versatile or more satisfying than Potage Parmentier (Leek and Potato Soup) or one of its myriad variations. It’s good freshly-made and better the next day. Hot or cold, it makes a lovely start to dinner; served with some left-over meat, a great lunch. It's a great mid-afternoon pick-me-up, either straight out of the 'fridge or zapped in the microwave.

As delicious as is basic leek-and-potato soup, we often include other vegetables or herbs: broccoli stems, asparagus stalks, a large handful of parsley or cress (pretty much whatever is available): the variations are endless. This is one of the classic ways the French utilize left-over or less-than-perfect vegetables bought cheap from the market - a principle of both taste and economy that all would do well to adopt.

You shouldn't be a stickler about using leeks, either: while they have a more subtle flavor than onions, they can be expensive and/or difficult to source out of season. Feel free to use regular onions (the milder yellow/Spanish varieties are best) or use a couple of bunches of scallions (spring onions).

The only rub comes when it’s time to puree the soup. While it can be pureed in a blender, it’s much better to use a food mill. Blenders tend to make the potato starches glue-like and pulverize the woody parts of the other vegetables. The food mill doesn’t change the texture of the potato starch and strains out the vegetable pulp. It takes a little extra muscle, but it’s well worth the effort. Using the chopping blade in a food processor (Cuisinart) will also puree the soup without the potato separating provided the action is pulsed and not overdone, however the mixture should be sieved if woody-cored root vegetables such as turnips or parsnips are used. Some recipes suggest using a potato ricer (masher) which may work quite as well, since the potato and the leeks are very soft; and the result is a nicely textured soup.

This recipe makes two quarts of soup, though it's worthwhile to double or triple it; left-overs easily last 7-10 days in the refrigerator, though you’ll probably eat them long before that time.

Ingredients

  • 3 - 4 cups sliced leeks or onions (about 1 lb. or 450g)
  • 3 - 4 cups (700-900g/2lb) floury potatoes (eg. Idaho, Maris Piper), peeled and thickly sliced
  • 2 quarts (2 litres) water. A proportion of light chicken or vegetable stock made be used.
  • 2 tbs. salt or 1 tbs. sea/rock salt
  • White pepper (ideally - for color) to taste. Use fresh-ground black pepper otherwise.
  • 4 - 6 Tbs. heavy (double) cream
  • 1 - 2 cups (up to 450g/1lb) vegetables (optional)
  • 1 - 2 handfuls flat-leaf parsley or watercress (optional)

Preparation

  1. Peel and thinly slice the potatoes and onions. If using leeks, remove the roots and dark green leaves; wash twice as long as you think necessary to remove the grit. Thinly slice any optional vegetables or roughly chop any optional herbs.
  2. Place the vegetables, water and salt in a pot and bring to a boil; Lower the heat and gently simmer (partially covered) for 45—50 minutes. The soup is done when you can easily mash the vegetables against the side of the pot.
  3. Puree the soup using a food mill fitted with the fine disc. Optionally, “pulse” it in a blender until just smooth and pass through a fine sieve.
  4. Chill the soup if it is to be served cold or gently reheat it to a simmer. Refrigerate any left-overs. It will keep for days if refrigerated in a covered container as soon as it cools.
  5. Add 1½—2 tsp. cream (or whole milk) per portion just before serving. You’ll need more cream if you’re serving the soup hot or if it’s a bit watery; the idea is to create a smooth, silky puree, but you don’t want the taste or mouth feel of the cream to predominate. Taste and adjust for salt and pepper.
  6. Snipped chives are the classic garniture for leek-and-potato soup. When we include asparagus, we use steamed asparagus tips as a garnish; with broccoli, use steamed broccoli flowerets—you get the idea. Of course, if you’re just pouring a mid-afternoon mug for yourself, who cares how it looks?

Notes

  • After cooking the soup, leave it to cool in the refrigerator for one to two hours. It will taste better when heated up to serve!
  • Raw vegetables should be added to the soup at the beginning of the cooking time; if using left-over vegetables or herbs, add them after the soup has been cooking for 30—40 minutes, so they cook just long enough to completely warm through.
  • If using "regular" table salt instead of kosher salt, reduce the amount of salt to 1-1½ tbs. A chilled soup usually requires slightly more seasoning than that added to a hot serving; this can be added individually to taste.
  • A combination of young buttery parsnips and a couple of punnets of mustard-and-cress makes the classic French Puree Pasternak. A teaspoon of potato, rice or corn starch should be used to stabilise the puree which should be milled or sieved.


Cookbook:Potato-Chickpea Curry

Recipes/Print version M to Z
Category Curry recipes
Servings 5
Time 55 minutes
Difficulty Easy

Cookbook | Ingredients | Recipes | Curry | Vegan cuisine

Ingredients

Procedure

  1. Chop the onion and mince the garlic. Sauté them in olive oil in a saucepan for approximately 5 minutes.
  2. Add the curry powder and fry for a couple minutes more.
  3. Add the coconut milk and the potatoes. Simmer, covered, for about 20 minutes.
  4. Drain the chickpeas and add them (note: if doubling the recipe, still only use one can) and simmer for about 20 minutes more, or until the potatoes are cooked.

Serve with basmati rice or whatever you prefer.

If the curry powder you use isn't spicy enough for your taste, try adding a half-teaspoon of cayenne pepper.


Cookbook:Potato recipes

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

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

General Instructions.--The vegetable kingdom affords no food more wholesome, more easily prepared, or less expensive than the potato, yet, although this most useful vegetable is dressed almost every day, in almost every family-for one plate of potatoes that comes to table as it should, ten are spoiled.

Be careful in your choice of potatoes; no vegetable varies so much in color, size, shape, consistence and flavor.

Choose those of a large size, free from blemishes, and fresh, and buy them in the mould; they must not be wetted till they are cleaned to be cooked. Protect them from the air and frost by laying them in heaps in a cellar, covering them with mats or burying them in sand or in earth. The action of frost is most destructive, if it be considerable, the life of the vegetable is destroyed, and the potato speedily rots.

  1. Potatoes boiled.--Wash them, but do not pare or cut them unless they are very large; fill a saucepan half full of potatoes of equal size (or make them so by dividing the larger ones), put to them as much cold water as will cover them about an inch: they are sooner boiled, and more savory than when drowned in water; most boiled things are spoiled by having too little water, but potatoes are often spoiled by too much; they must merely be covered, and a little allowed for waste in boiling) so that they may be just covered at the finish.

    Set them on a moderate fire till they boil, then take them off, and set them by the side of the fire to simmer slowly till they are soft enough to admit a fork (place no dependence on the usual test of their skin cracking, which, if they are boiled fast, will happen to some potatoes when they are not half done, and the inside is quite hard); then pour the water off (if you let the potatoes remain in the water a moment after they are done enough they will become waxy and watery), uncover the saucepan, and set it at such a distance from the fire as will secure it from burning; their superfluous moisture will evaporate, and the potatoes will be perfectly dry and mealy.

    You may afterwards place a napkin, folded up to the size of the saucepan's diameter, over the potatoes, to keep them hot and mealy till wanted.

    This method of managing potatoes is in every respect equal to steaming them; and they are dressed in half the time.

    There is such an infinite variety of sorts and sizes of potatoes, that it is impossible to say how long they will take to cook; the best way is to try them with a fork. Moderate sized potatoes will generally be done in fifteen or twenty minutes.

  2. Cold Potatoes Fried.--Put a bit of clean dripping into a fryingpan; when it is melted slice in your potatoes with a little pepper and salt, put them on the fire, keep stirring them; when they are quite hot they are ready.
  3. Potatoes Boiled and Broiled.--Dress your potatoes as before directed, and put them on a gridiron over a very clear and brisk fire; turn them till they are brown all over, and send them up dry, with melted butter in a cup.
  4. Potatoes Fried in Slices or Shavings.--Peel large potatoes, slice them about a quarter of an inch thick, or cut them in shavings round and round as you would peel a lemon. Dry them well in a clean cloth, and fry them in lard or dripping. Take care that your fat and frying pan are quite clean; put the pan on a quick fire, watch it, and as soon as the lard boils, and is still, put in the slices of potatoes, and keep moving them till they are crisp; take them up and lay them to drain on a sieve: send them up with a very little salt sprinkled over them.
  5. Potatoes Fried Whole.-When nearly boiled enough, as directed in No. 1, put them into a stewpan with a bit of butter, or some nice clean beef drippings; shake them about often (for fear of burning them) till they are brown and crisp; drain them from the fat.

    It will be an improvement to the three last receipts, previously to frying or broiling the potatoes, to flour them and dip them in the yolk of an egg, and then roll them in fine sifted breadcrumbs.

  6. Potatoes Mashed.--When your potatoes are thoroughly boiled, drain dry, pick out every speck, etc., and while hot rub them through a colander into a clean stewpan, to a pound of potatoes put about half an ounce of butter, and a tablespoonful of milk; do not make them too moist; mix them well together.
  7. Potatoes Mashed with Onions.--Prepare some boiled onions, by putting them through a sieve, and mix them with potatoes. In proportioning the onions to the potatoes, you will be guided by your wish to have more or less of their flavor.
  8. Potatoes Excaloped.--Mash potatoes as directed in No. 6, then butter some nice clean scallop shells, or pattypans; put in your potatoes, make them smooth at the top, cross a knife over them, strew a few fine bread-crumbs on them, sprinkle them with a paste brush with a few drops of melted butter, and then set them in a Dutch oven; when they are browned on the top, take them carefully out of the shells, and brown the other side.
  9. Colcannon.--Boil potatoes and greens, or spinach, separately; mash the potatoes, squeeze the greens dry, chop them quite fine, and mix them with the potatoes with a little butter, pepper and salt; put it into a mould, greasing it well first; let it stand in a hot oven for ten minutes
  10. Potatoes Roasted.--Wash and dry your potatoes (all of a size), and put them in a tin Dutch oven, or cheese toaster; take care not to put them too near the fire, or they will get burnt on the outside before they are warmed through. Large potatoes will require two hours to roast them.
  11. Potatoes Roasted under Meat.--Half boil large potatoes, drain the water from them, and put them into an earthern dish, or small tin pan under meat that is roasting, and baste them with some of the dripping when they are browsed on one side, turn them and brown the other; send them up round the meat, or in a small dish
  12. Potato Balls.--Mix mashed potatoes with the yolk of an egg, roll them into balls, flour them, or egg and breadcrumb them, and fry them in clean drippings, or brown them in a Dutch oven.
  13. Potato Snow.--The potatoes must be free from spots, and the whitest you can pick out; put them on in cold water; when they begin to crack strain the water from them, and put them into a dean stewpan by the side of the fire till they are quite dry and fall to pieces; rub them through a wire sieve on the dish they are to be sent up in and do not disturb them afterwards.
  14. Potato Pie.--Peel and slice your potatoes very thin into a pie dish. Between each layer of potatoes put a little chopped onion (three-quarters of an ounce of onion is sufficient for a pound of potatoes), between each layer sprinkle a little pepper and salt, put in a little water and cut about two ounces of fresh butter into little bits and lay it on The top, cover it close with puff paste. It will take about an hour and a half to bake it.


Cookbook:Potato Skins

Cookbook | Ingredients | Recipes

Potato Skins is a dish made with Potato halves with cheese and sometimes bacon, green onions, and sour cream sprinkled on top.

Ingredients

Procedure

Scrub potatoes and rub skins with oil. Prick each potato several times with a fork. Bake at 400 degrees for 30-45 minutes or until potatoes are done. Allow potatoes to cool to touch. Cut top third off each potato; discard tops. Carefully scoop out pulp, leaving about 1/8 inch thick shells. (Reserve potato pulp for other uses.)

Fry potato skins in hot oil (375 degrees) for 3-4 minutes or until browned. Invert and drain on paper towels. Place potato skins, cut side up, on an ungreased baking sheet. Sprinkle with garlic salt and Cheddar cheese. Broil 6 inches from heat for 30 seconds or until cheese melts. Top potato skins with bacon if using them and 1 tablespoon chives.

Press green chiles between paper towels to remove excess moisture. Combine chilies, sour cream and red pepper in a small bowl; stir well. Top with remaining 1 tablespoon chives. Serve with potato skins.

Yield: 8 servings.

Notes

  • You don't have to make the chili sour cream. You can just put a spoonful of sour cream right onto of the potato skin.
  • You can also bake these off in the oven to melt the cheese if you didn't want to fry them in oil.

External links


Cookbook:Potatoes on the Half-Shell

Cookbook | Ingredients | Recipes

Ingredients

Procedure

  1. If you are using leftover baked potatoes, skip baking instructions. To use leftover boiled potatoes, bake for 10 minutes in a 400º oven to brown skins.
  2. Wash potatoes, prick all over with a fork, then bake until done. You can bake for about 45 minutes in a 400º oven if you prefer, or microwave on high for 6 minutes, then bake for 10 minutes in a 400º oven to brown skins. Let cool until they can be handled, or use hot pads and be careful.
  3. Cut potatoes in half lengthwise and carefully scoop out the insides. Put the potato skins in a baking dish (any kind will work as long as it is big enough to fit all of them). Put the insides into a bowl (if you want to use a microwave) or a saucepan to make the filling on the stove.
  4. Mash potatoes. (The back of a spoon is sufficient here; most lumps will disappear as the filling is stirred.) Add all other ingredients and stir. If you are using the stove, turn to medium low and keep stirring until cheese is melted and potatoes are smooth. If potatoes are still slightly crunchy, turn heat up to medium until they are soft. To use microwave, heat the filling on high for 1 minute at a time, stirring between each heating period, until filling is smooth. If mixture is too thick to stir easily, add extra milk or water.
  5. Distribute the filling among the potato shells, then bake in a 400º oven until tops are browned (about 15 minutes).

Variations

  • Add 1/4 cup crumbled bacon to filling.
  • Add 1/4 cup chopped ham to filling.
  • Sprinkle grated cheese or fresh chives on top of each potato before final baking.
  • Pipe filling through a decorating tip for a fancier look.


Cookbook:Pound Cake

Cookbook | Ingredients | Recipes | Dessert | Cake

A traditional Pound Cake recipe would specify one pound each of the following ingredients. These quantities are too great for most modern families, but an excellent cake can be made with half quantities. It is usual to weigh the eggs first and then use the same weights of the other ingredients; with a traditional pair of kitchen scales, the eggs are simply used instead of weights.

Ingredients

½ pound is equal to 227 grams.

Procedure

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

For an alternative recipe: http://www.videojug.com/film/how-to-make-basic-pound-cake

Variations

Lemon Pound Cake

Ingredients

Cake:

  • 16 tablespoons unsalted butter, plus 1 tablespoon, softened, for greasing pan
  • 1.5 cups cake flour, plus 1 tablespoon for dusting pan
  • 1 teaspoon baking powder
  • 0.5 teaspoon salt
  • 1.25 cups sugar
  • 2 tablespoons grated zest from 2 medium lemons
  • 2 teaspoons juice from same 2 lemons
  • 4 large eggs
  • 1.5 teaspoons vanilla extract

Lemon glaze (optional:)

  • 0.5 cup sugar
  • 0.25 cup juice from 1 or 2 medium lemons

Procedure

Cake:

  1. Adjust oven rack to middle position and heat oven to 350 degrees Fahrenheit. Grease 1 9 by 5 inch Pyrex™ loaf pan with 1 tablespoon softened butter; dust with 1 tablespoon cake flour, tapping out excess. In medium bowl, whisk together flour, baking powder, and salt; set aside.
  2. In glass measuring cup or microwave-safe bowl, microwave butter, covered with plastic wrap, 1 to 2 minutes or until melted. Whisk melted butter thoroughly.
  3. In food processor, pulse sugar and lemon zest until combined. Add lemon juice, eggs, and vanilla; process until combined. With processor running, drizzle melted butter through feed tube. Transfer mixture to large bowl. Sift flour mixture over eggs in three steps, gently whisking after each addition.
  4. Pour batter into prepared pan and bake 15 minutes. Reduce oven temperature to 325 degrees Fahrenheit and continue to bake until deep golden brown and skewer inserted in center comes out clean (about 35 minutes,) rotating pan halfway through baking time. Cool in pan for 10 minutes, then turn cake onto wire rack, poke on top and sides with a toothpick or skewer, and brush on lemon glaze (see below.) Cool to room temperature (at least 1 hour.) Once cooled, cake can be wrapped tightly in plastic wrap and stored at room temperature for up to 5 days.

Lemon glaze:

While cake is cooling, bring sugar and lemon juice to boil in small nonreactive saucepan, stirring occasionally to dissolve sugar. Reduce heat to low and simmer until thickened slightly, about 2 minutes. Brush glaze onto cake.

Lemon-Poppyseed Pound Cake

Follow recipe for Lemon Pound Cake through step 1. Toss 1 tablespoon flour mixture with 0.66 cup poppyseeds in small bowl; set aside. Continue with recipe from step 2, folding poppyseed mixture into batter after flour is incorporated.

References

  • Pelzel, Raquel. January-February 2004. "Simplifying Lemon Pound Cake." Cook's Illustrated, p. 24-25.


Cookbook:Poutine

Recipes/Print version M to Z
Poutine.JPG
Category Side Dish recipes
Servings 2-4
Time 15-20 minutes
Difficulty Very Easy

Cookbook | Ingredients | Recipes | Canadian Cuisine | Quebequois Cuisine | Side Dishes

Poutine is common dish throughout the Quebec, Ontario and Atlantic regions of Canada which is made up of three items: beef gravy, French fries and cheese curds.

This recipe uses pre-canned gravy, mozzarella cheese, and fries the potatoes from scratch.

Ingredients

  • 1 L of vegetable oil for deep frying
  • 1 (290 g) can of beef gravy
  • 5 medium potatoes
  • 2 cups mozzarella cheese

Equipment

  • 1 Deep fat fryer or large stove pot to fry the potatoes
  • 1 saucepan or cup suitable for warming gravy
  • 1 Serving dish

Procedure

  1. Slice potatoes into finger-width wedges and rinse them well to remove any dirt
  2. Begin warming gravy, keep the temperature low enough for a slow heating
  3. Heat oil to 185°C (365°F)
  4. Cook wedges in the oil, this should take about 5 minutes
  5. Remove the fries from the oil and place them on a paper towel mat, to absorb excess oil
  6. Put cheese over the fries in serving dish
  7. Pour the gravy over the top and wait until the cheese starts to melt
  • Et Voila! Vous avez une poutine.

Notes, tips, and variations

  • Changing the cheese and gravy used in poutine completely changes the dynamic of the dish, a popular variant is to use a chicken or turkey based gravy with mozzarella cheese instead of curds.
  • Replacing gravy with salsa, the cheese curds with sour cream, adding diced onions and tomatoes turns poutine into mexipoutine, an item also carried by the likes of Taco Bell under the name "Fries Supreme".
  • Replacing the gravy with marinara sauce, adding either loose lean ground beef or crumbled sausage and replacing the cheese curds with mozzarella cheese changes the dish to poutine Italiano, not as popular as the mexipoutine alternative, but used in several fast food restaurants in Toronto, Ontario.


Cookbook:Prekmurska gibanica

Cookbook | Ingredients | Recipes | Cuisine of Slovenia

Prekmurska Gibanica is a cake similar to Strudel, with poppy seeds, curd cheese, walnuts and apples. It is a national specialty of Slovenia.

Ingredients

  • A fireproof earthenware baking mould (preferably round, diameter 32 to 35 cm, height 7 to 9 cm).
  • To pour on: 70 cl sour cream and 2 eggs or 3 egg yolks, mixed well
  • To sprinkle on: 250 g butter

Strudel dough

  • 500 g flour
  • 40 g sunflower seed oil
  • 20 to 30 cl lukewarm water
  • salt

Short pastry dough (base)

  • 150 g flour
  • 100 g fat (butter or margarine)
  • 1 egg yolk, 50 g icing sugar
  • 1 pack of vanilla sugar

Walnut filling

  • 250 g ground walnuts
  • 80 g sugar, some cinnamon
  • grated lemon peel

Curd cheese filling

  • 1000 g full-fat curd cheese
  • 1 egg
  • 80 g raisins
  • 100 g sugar
  • salt
  • 1 pack vanilla sugar

Poppy seed filling

  • 150 g ground poppy seeds
  • 80 g sugar
  • some cinnamon
  • grated lemon peel

Apple filling

  • 1 kg apples
  • 100 g sugar
  • some cinnamon

Procedure

Strudel dough

  1. Sift the flour onto a working surface, make a well in the middle, add a pinch of salt, oil and water, mix everything together and knead for about 10 minutes until the dough is smooth and elastic.
  2. Shape the dough into a ball, coat with oil, cover and leave to rest for 30 minutes on a floured board.

Short pastry dough

  1. Sift the flour onto a working surface, press a well in the middle, add knobs of butter, sugar, egg yolk and vanilla sugar, and knead together quickly.

Walnut filling

  1. Thoroughly mix ground walnuts, sugar, vanilla sugar and cinnamon.

Curd cheese filling

  1. Mash the curd cheese, thoroughly mix the egg, vanilla sugar, sugar, some salt and grated lemon peel until the filling spreads nicely.
  2. Add washed raisins that have been softened in rum.

Poppy seed filling

  1. Thoroughly mix ground poppy seeds, sugar, vanilla sugar, cinnamon and grated lemon peel.

Apple filling

  1. Peel the apples, slice them and mix them with sugar and cinnamon.

Procedure

  1. Grease the baking mould well, roll out the short pastry dough and line the base of the baking mould with it, then prick it gently with a fork.
  2. Stretch the strudel dough and coat it with oil.
  3. Pull it thinly over the baking mould so that the thick edges hang down over the mould. Cut off the edges to make 8 equal-sized sheets of strudel dough.
  4. Place the first sheet of strudel dough on the short pastry dough, coat with poppy seed filling and sprinkle with butter and the sour cream mixture.
  5. Then place the second sheet of strudel pastry on top, coat with curd cheese filling and sprinkle with butter and the sour cream mixture.
  6. Cover with the next sheet of strudel dough, coat with walnut filling and again sprinkle with butter and the sour cream mixture.
  7. Coat the fourth sheet of strudel dough with the apple filling and sprinkle with butter and the sour cream mixture. The Gibanica is now half-assembled.
  8. Repeat steps 4 through 7 until you end up with 8 uniform layers.
  9. Finally, cover with a sheet of strudel dough and pull it over the edge of the baking mould, then sprinkle with butter and cream.
  10. Prick the Gibanica with a long needle again. Bake in a pre-heated oven or bread oven at 175°C for about 75 minutes.
  11. Coat with sour cream and allow it to cool a little
  12. Cut into triangles, sprinkle with icing sugar and serve.

Notes, tips and variations

  • You can also assemble the individual layers of the Prekmurska Gibanica in a different order. The only important point is that moist (curd cheese, apple) and drier (poppy seed, walnut) fillings should alternate.


Cookbook:Preserved Lemon

Cookbook | Ingredients | Recipes | Moroccan Cuisine

Preserved Lemons are a common flavoring agent in Moroccan cuisine, particularly in very slow braises known as tagines. They are also found as an unusual cocktail garnish.

Ingredients

Procedure

Poke holes in the lemons with a sharp knife. Pack them in an airtight jar, separating them from one another with salt. Cover the jar, store in a dark place for a day. If the lemons have not released enough liquid to cover, add salt and reseal.

Store in a cool dark place for approximately two weeks. Refrigerate afterwards.

See also: Cookbook:Pickling


Cookbook:Pretzel

Cookbook | Ingredients | Recipes | Bread

These are soft pretzels.

Ingredients

  • 4 cups flour
  • 1 t salt
  • 1 T sugar
  • 1 package yeast (1/4 oz active dry yeast, 2.25 t dry yeast, or one 0.6 oz yeast cake)
  • 1.5 cups warm water
  • egg white (or beaten whole egg)
  • coarse salt (margarita or kosher salt)

Procedure

  1. Dissolve the yeast in the water
  2. Mix in the salt, sugar, and flour
  3. Knead the dough until it is smooth
  4. Roll out (do not cut) a blob of dough until it is about 18 inches long.
  5. If a traditional shape is desired: Make a loop with the middle of the dough, crossing the dough over itself at about the 15% and 85% areas. Give this contact point a 180° twist, then flip it (and the ends) over toward the middle of the dough piece so that the ends overlap the more-central part at about the 45% and 55% areas.
  6. Brush the pretzel with egg.
  7. Sprinkle coarse salt onto the egg.
  8. Bake at 425°F for 15 minutes.


Cookbook:Puliyodarai Quick

Recipes/Print version M to Z
Category Rice recipes
Servings 5
Time 20 minutes
Difficulty Easy

Cookbook | Ingredients | Recipes | Indian Cuisine

Puliyodarai, is a speciality of the South Indian coastal state of Tamil Nadu.

Ingredients

For Puliyodarai

  • 4 cups cooked white (add a little oil to the raw rice before cooking it. This gives rice a better texture ) rice
  • 2 tsp Mustard seeds
  • 3 tbsp gingely oil ("Til" oil in Hindi, "NaLEnnai" in Tamil, sesame oil)
  • 2 tbsp split-pea
  • 2 tbsp groundnuts (peanuts)
  • 1/2 tsp asafoetida ("Heengh" in Hindi, "Perungayum" in Tamil)
  • 3-4 dry red chillies
  • 4-5 curry leaves
  • 1.5 tbsp tamarind concentrate
  • 1 tsp turmeric powder
  • 3/4 tbsp salt

For Garnishing Powder

  • 1 tbsp split-pea
  • 1 tbsp coriander seeds
  • 1/2 tsp fenugreek seeds
  • 2-3 dry red chillies

Procedure

Garnishing Powder Preparation

  • Dry roast all ingredients in a pan until deep brown (no oil required)
  • Grind to a fine powder after the mix cools down.

Puliyodarai Preparation

  1. Heat the oil in a pan.
  2. Add groundnuts and split-peas, fry until golden brown.
  3. Add mustard seeds, asafoetida and red-chillies (broken into pieces). Wait till the mustard seeds splutter and remove pan from stove.
  4. Mix rice, salt, turmeric powder and tamarind concentrate.
  5. Add the garnishing powder, Curry leaves and mix well.

Notes, tips, and variations

  1. Serve with yogurt or curd
  2. Garnishing powder can be prepared ahead of time and can be stored for up to 2 months (no refrigeration needed)
  3. Vary amount of salt/spices as needed.
  4. 1 tsp sesame can be powdered and added for more taste
  5. Pinch of jaggery can be added

Comments

Other recipes by this author

  1. Malai Mixed Vegetable
  2. Mango Chutney
(Indian; Vegan)


Cookbook:Pulse Chutney

Cookbook | Ingredients | Recipes | Indian Cuisine | Vegan

Pulse Chutney is an vegan Indian recipe. Use fewer chili peppers if you do not want it so hot.

Ingredients

Procedure

  1. Soak the green mung beans for 3 to 4 hours. Allow to sprout.
  2. Mince the green chilies and fresh ginger and salt.
  3. Grind to a paste in a mortar and pestle or food processor.
  4. Season with lemon juice.
(Indian; Vegan)


Cookbook:Pumpkin Pie

Recipes/Print version M to Z
Pumpkin Pie.jpg
Category Dessert recipes
Servings 8
Time 60 minutes + cooling
Difficulty Easy

Cookbook | Ingredients | Recipes | Dessert | American cuisine | Holiday

Pumpkin pie is a traditional American holiday dessert. It consists of a pumpkin-based custard baked in a single pie shell. The pie is traditionally served with whipped cream.

Ingredients

Procedure

  1. Preheat oven to 350 °F (180 °C).
  2. Blend all ingredients, except the pie shell, together.
  3. Pour into the unbaked pie shell.
  4. Bake at 350 °F (180 °C) for 45 minutes.
  5. Let cool and serve.

Notes, tips, and variations

  • This recipe replaces much of the sugar normally found in a pumpkin pie recipe with maple syrup. Use only real 100 percent maple syrup, not maple-flavored pancake syrup, as their sugar content is different. You can also use brown sugar instead of maple syrup.
    Note substitutions, below.
  • Prepare the raw pumpkin by skinning and cutting into 1" cubes. Bake at 350 °F (180 °C) for an hour and then turn off the heat. Leave the pumpkin in the oven for another hour or two, this will reduce the moisture content. The pumpkin may also be steamed but may end up with too much moisture, resulting in a runny pie. A 10" (25cm)-diameter pumpkin will make 4 to 6 pies. The pumpkin may also be baked whole and skinned afterwards.
  • Pumpkin pie has no top crust, which makes most forms of decoration impossible, but for a more aesthetically-pleasing pie, put dollops of real whipped cream on each slice, or add a decorative rim to the side crust with artfully layered dough cut-outs, in the shape of fall leaves, squash or pumpkins.
  • Variant: Chocolate-covered pumpkin pie
    • After the pie has cooled, melt 2 oz. (55g) of sweetened chocolate (milk or dark) and pour over the top of the pie. Be sure to completely cover the pumpkin. Refrigerate to set the chocolate.
  • Variant: Pumpkin Pasties
    • Roll pie crust pastry thin and cut into circles approx 4" in diameter.

Put a spoonful of the cool pumpkin mixture towards one side of the center of the circle. Fold over the crust into a half-circle and firmly crimp the edges closed. Slice three small slits in the top for venting. Place on a greased cookie sheet. Bake only until crust is a light golden-brown, approx 10 minutes.

Substitutions

  • 14 oz. (1 can) sweetened condensed milk can replace the scalded milk and maple syrup.
  • 2 cups of plain canned pumpkin can replace the cooked and strained pumpkin.
    Do not use "pumpkin pie filling", which has added spices.
    For a discussion on the use of canned pumpkin and the recipes attached, please see the talk page.
(American, Vegetarian)


Cookbook:Pumpkin Scones

Cookbook | Ingredients | Recipes | Pastry

We have two versions of pumpkin scones, one savory and one sweet.

Savory Pumpkin Scones

Ingredients

Procedure

  1. Preheat oven to 220°C (430°F).
  2. Combine the flour, milk powder, onion and nutmeg.
  3. Fold through the pumpkin, buttermilk and mineral water to make the dough.
  4. Pat out the mixture onto a lightly floured board and roll out to a thickness of about ⅝".
  5. Using a 2" scone cutter, press out 12 rounds.
  6. Place these on a lightly floured baking tray and bake at 220°C for 12–15 minutes or until golden.
  7. Serve with dollops of cottage cheese or butter.

Sweet Pumpkin Scones

Ingredients

Procedure

  1. Stir together the flour, cream of tartar, baking soda, salt, ground nutmeg and ground ginger.
  2. In a separate bowl, beat butter and sugar together with an electric mixer. Add in the egg and corn syrup (mix the rest with a spoon so it won't be over-mixed).
  3. Stir in the squash and half of the sifted dry ingredients.
  4. Add the rest of the dry ingredients with just enough of the milk to make a soft dough. If it is too sticky to work, add a sprinkle (or two) of flour.
  5. Knead only a little, gently, until you can pat it out into a big flat rectangle about ¾" thick (just under an inch).
  6. Cut into 12 pieces with a floured knife. Transfer to a lightly greased oven tray (I used my large pizza pan, which only just accommodated them).
  7. Bake at 230°C (450°F) for 18 minutes.


Cookbook:Pupusa

Cookbook | Ingredients | Recipes | Cuisines

Pupusas

A pupusa is a stuffed corn-tortilla, usually served with a spicy coleslaw called curtido. This recipe makes both. Pupusas originated in El Salvador, but imigrants have taken the dish to other Central American countries and beyond. Pupuserías, places where pupusas are sold and/or eaten.

Pupusas are hand-made and thick. Like all corn tortillas, they are made using corn masa. They are stuffed with one or more of the following:

  • cheese (queso) (usually a soft Salvadoran cheese called Quesillo)
  • fried pork rind (chicharrones)
  • chicken (pollo)
  • refried beans (frijoles refritos)
  • queso y Loroco (loroco is a shrub flower bud from Central America)

There is also the pupusa revueltas (with mixed ingredients of cheese, pork, and beans). Pupusas are usually served with curtido and tomato sauce. They are eaten with the fingers.

Preparing the dough

There are different brands of corn masa to make the dough. MASECA, which can be found in most large American supermarkets in the international section, is one of them but there are others. Follow the instructions on the bag for making tortilla dough, and make as much dough as needed. (One pupusa uses about as much dough as two tortillas.) Once the dough has been prepared, set it aside while you prepare the filling.

Three Fillings

Cheese

  • 3 cups of shredded cheese (use hard and cream cheese mixed together; you can mix frying cheese, mozzarella and ricotta
  • 3 or 4 tablespoons of heavy cream
  • 1/2 to 1 cup of Loroco (this will be hard to find in the U.S. So you can use very finely chopped green peppers or scallions instead)
  • salt to taste
    • Or to avoid all these complications, try find a specialty store and buy queso con loroco( you won't get the authentic flavor from a pupusa if you use American ingredients)

Make a paste with these ingredients. To avoid the paste leaking, it should not be too soft.

Chicharron (Pork Rind Filling)

Cook bacon with some garlic (optional). Set fat aside but do not discard. Once cooked, grind bacon with the tomatoes, 1 green pepper, and salt to taste. Mix with some of the bacon fat until it has a soft consistency

Revueltas

Ground and fried beans (they can be canned or prepared from your favorite recipe).

When filling the pupusas add beans, chicharrón and cheese (or combine two of the three).

Making the pupusas

With two tablespoons of dough make a ball using your hands and later clap your hands until you make a round, thin (1/8 of an inch thick) tortilla. Continue making more tortillas this way. Put filling over one tortilla, cover with another and push down the sides to close them. This is the "beginners" method.

People who have experience do it this way: make a ball with the dough. Insert your thumb in the ball and make a hole in the center. Fill that hole with the filling, close the hole by pushing the dough on the sides up. Clap your hands carefully so that the filling doesn't come out and flatten the ball.

Cook on a slightly greased griddle, pan or electric pancake griddler and cook over low-medium heat (325-350°F) first one side, then the other until they are cooked. Each side will be ready when it no longer sticks to the pan (depending on the thickness of the tortillas, this might take 4 minutes or more per side).

Pupusas are topped with pickled cabbage and tomato sauce.

Curtido (pickled colesaw)

In a glass or plastic jar with wide opening mix all the ingredients. Add vinegar and water to taste. Mix with a wooden spoon (never metal). Put the mix in the refrigerator and let it rest for a week so that the ingredients pickle.

(Salvadoran)


Cookbook:Purée Mongole

Cookbook | Ingredients | Recipes

Purée Mongole

Ingredients

Procedure

  1. One pound dry split peas, in water to cover, plus a can of chicken broth, brought to the boil momentarily and left covered, to soak.
  2. Meanwhile, assemble the same amounts of grated carrot, chopped onion, one white turnip, three stalks of celery, chopped.
  3. Add the spices.
  4. Simmer slowly about an hour, or until veggies are well softened. Correct salt to taste.
  5. Make a liaison of cornstarch, separately mixed in water first to a thin cream. Bring back to the simmer briefly.
  6. Blend. Thin with stock (or milk) to the right consistency. It should be thick.

Optional garnish: a floating dab of sour cream with a light sprinkling of nutmeg.


Cookbook:Quesadilla

This Cookbook page needs work. Please improve it. See the talk page for discussion regarding improvements.
The following reason was given: Needs standard formatting

Cookbook | Ingredients | Recipes | Appetizers | Mexico

Border Style Quesadilla

This is a good appetizer and goes well with sour cream. Preheat a frying pan or griddle, seasoned with oil. Drop in a tortilla. You can use either a flour or corn tortilla.

Alternatively, preheat pan and drop in tortilla, lightly buttered on the down side.

Drop on it shredded cheese (typically Monterey Jack cheese), and any of the following:

Procedure

  1. Cover with another tortilla (or fold the one tortilla in half), cook until the cheese binds the two tortillas together and the outside barely starts to brown, flip it over, fry a little longer.
  2. Slice into strips and serve with any of those optional ingredients on top, or with a dipping sauce, or with sour cream. A mixture of sour cream and lime juice with chopped cilantro also makes an excellent sauce.

Usage Note: Some regions of Mexico the quesadilla is a simple corn tortilla with cheese,non-fried.

Notes, tips, and variations

  1. Crab Quesadillas with Mango Salsa


Cookbook:Queso

This Cookbook page needs work. Please improve it. See the talk page for discussion regarding improvements.
The following reason was given: Page should be split

Cookbook | Ingredients | Recipes | Southwestern cuisine

Queso (cheese in Spanish, also known as Chile con Queso) is a common dip found in southwestern and Tex-Mex cooking.

Killer queso dip

Serve with tortilla chips or Fritos. Recipe makes about 3 cups.

In a saucepan

Brown sausage in saucepan and drain grease. Add cubed cheese, diced tomatoes and diced chilies. Heat over low, stirring until cheese is melted and ingredients are well blended.

In a slow cooker

Brown sausage in a skillet and drain grease. In a slow cooker, melt cheese with tomatoes and chilies, stirring. Add browned sausage. Stir until well melted and mixed.

Quick and easy queso dip

  • 10 oz. (280g) of stewed tomatoes with green chilies
  • 1 small onion, chopped
  • 1 lb. (450g) Velveeta cheese, cubed
  • 0.5 lb. (225g) monterrey jack cheese, grated

In small pan, heat undrained tomatoes and onion, cooking until the juice is gone. While tomatoes are cooking, place Velveeta in microwave-safe bowl and melt in microwave. Add monterrey jack cheese and melt mixture using 50% power. Add tomato mixture.

Can also be made using crock pot.


Cookbook:Quiche

This Cookbook page needs work. Please improve it. See the talk page for discussion regarding improvements.
The following reason was given: Modify recipe to use fresh ingredients, closer to a real quiche recipe than this Americanised version
Recipes/Print version M to Z
Quiche Lorraine.jpg
Category French recipes
Servings 6
Time 75 minutes
Difficulty Easy

Cookbook | Ingredients | Recipes | Cuisine of France

A quiche is a baked, unsweetened custard pie, often made with savory fillings. Originally served in Germany, quiche was adopted by neighboring France and is now considered a traditional French dish. The French (and now English) word quiche comes from a dialectal form (Küchle) of the German word for cake (Kuchen). Quiche became popular in Britain after World War II and in the United States during the 1960s and 70s.

Ingredients

Procedure

  1. Preheat oven to 375° Fahrenheit (190° Celsius)
  2. Place the eggs, cream, tarragon, nutmeg, salt, and pepper in a blender; blend as briefly as possible until they form a homogeneous mixture
  3. In the pie crust, create alternating layers of the shredded cheese and the mixture from the blender until the crust is full
  4. Bake the quiche for 35-40 minutes; a toothpick or fork inserted into its middle should come out "clean"
  5. Remove the quiche from the oven and let it cool for at least 20 minutes before serving

Notes, tips, and variations

  • Use nutmeg sparingly.
  • Fresh tarragon will be better than dried tarragon.
  • Placing a very hot pan in under the quiche will give it greater volume.
  • Try making quiches with sautéed onions, sautéed broccoli, and shredded sharp cheddar cheese; feel free to experiment.

Warnings

  • The quiche mixture may drip over the edge of the pie crust while cooking; place it on a cookie sheet or place foil on the oven rack below it.
  • The quiche will continue to cook after it is removed from the oven; be careful not to overcook it or cut it before it has had a chance to set.
  • Half-and-half (cream with approximately 12% fat) can be substituted for regular cream to make this dish less fattening; however, be cautious of using milk because low-fat dairy products curdle more easily.

External links


Cookbook:Quick Marshmallow Rice Squares

Cookbook | Ingredients | Recipes | Dessert

Really Fast Marshmallow Rice Squares

This recipe is super-simple and requires little knowledge of cooking!

Ingredients

Procedure

  1. Combine cereal and marshmallows in microwaveable bowl.
  2. Place in microwave for 1-2 minutes, depending on your machine's power.
  3. Press into a buttered baking pan or dish.
  4. Cut it into squares and allow it to cool and set.
  5. Enjoy!

Yields 4 servings.


Cookbook:Rakott Krumpli

Cookbook | Ingredients | Recipes | Cuisine of Hungary

Rakott Krumpli (potato casserole) baked in the oven, a popular dish in Hungary.

Ingredients

Other Ingredients

The dish works fine without meat as well. Optional.

  • 1 kolbász (Hungarian sausage)

Procedure

  1. Cook the potatoes for about 15-20 minutes.
  2. Put a little olive oil in the bowl. (Traditionally most Hungarian cooking used lard, preferably home-made. Olive oil works just as well as a substitution.)
  3. Peel the potatoes and the eggs.
  4. Slice eggs, potatoes, sausage into slices and arrange in alternating layers of potatoes, eggs, salt or sausage in the bowl. Spread the olive oil over the dish and top with sour cream.
  5. Bake in a preheated oven at 200°C for about 35 minute

Jo étvágyat!

(Hungarian)


Cookbook:Ragi ball

Cookbook:Ragi ball

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Cookbook:Mudde

Cookbook | Ingredients | 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:Rainbow Jello

Cookbook:Rainbow Jello

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Cookbook:Raisin Oatmeal Muffins

Cookbook | Ingredients | 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 (190°C).
  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!
(p)


Cookbook:Raita

Cookbook | Ingredients | Recipes | Indian cuisine

Kafta Raita

Raita is an Indian garnish often served with spiced dishes. It acts as a cooling flavour as the fat in the yogurt dissolves and mollifies chili in the curry, while the taste of cucumber and fresh mint or other herbs refreshes the palate.

The essential ingredient is yogurt. Here is one simple recipe:

Ingredients

  • 1/8 cup grated cucumber (about one inch of a cucumber)
  • 1/2 cup yogurt
  • 2 - 3 mint leaves, chopped (more to taste)
  • 2 cilantro leaves, chopped (more to taste)
  • Optionally 1 - 2 tablespoons finely chopped or minced onions.
  • Ground cumin

Procedure

  1. Grate about an inch of a cucumber and drain off some of the liquid.
  2. Stir the cucumber into half a cup of yogurt.
  3. Add chopped mint and cilantro, and perhaps some finely chopped onions
  4. add salt to taste.(rock salt goes much better).
  5. Sprinkle a little ground cumin on top.
  6. sprinkle red chilly powder if required.

Refrigerate and serve cold.

(Indian; Side dish or salad) 


Cookbook:Ranch Dressing

Cookbook | Ingredients | Recipes | American

Makes 3 1/2 cups, takes 15 minutes to prepare.

This is a great dressing to use for, just not salads, but for sandwiches and as a dip with crudités.

Ingredients

Procedure

  1. Mix all the ingredients in a large bowl.


Cookbook:Ratatouille

Ratatouille.jpg

Cookbook | Ingredients | Recipes | Provençale recipes | Vegan Cuisine

Ratatouille is a traditional Provençale stewed vegetable dish that can be served as a meal on its own, accompanied by rice, potatoes or French bread, or as a side dish. It can be served hot or cold.

Recipe serves 3-4. Increase quantities to serve more, and add different vegetables as desired for variation.

Ingredients

Directions

  1. Put a large casserole on the stove on medium heat.
  2. When the casserole is hot, add enough olive oil to just cover the bottom.
  3. Cut the zucchini and eggplant into ½ inch slices. Then cut these into rectangles of about 3 by 1 inches. Add to the casserole.[4]
  4. Sauté the slices until light brown
  5. Chop the onions and garlic.
  6. Cut the green pepper into strips or dice, as preferred.[4]
  7. Add the onions and peppers and cook slowly for about 10 minutes until tender but not brown. Stir in the garlic.[5]
  8. Peel and seed the tomatoes. Dice them or cut them into quarters, add to the casserole.
  9. Five minutes later, check to see if the tomatoes have made enough juice to almost cover the vegetables - if so, perfect. If not, add water as needed (not too much).
  10. Add salt, pepper and Herbes de Provence to taste. In general, 1 tsp of salt, 1/2 tsp of pepper and 1 tbsp of the herbs will suffice.
  11. Cover the casserole and let simmer on low heat until the vegetables are tender but still intact, 10 to 20 minutes, or to taste.
  12. Remove the lid, raise the heat a little and cook uncovered for another 15 minutes, basting frequently until the liquids have mostly evaporated, leaving a small amount of juice and olive oil.[6]


N.B. It is important that each of the vegetables retain its own shape and character. Most authorities agree that ratatouille should not be a mush. Avoid overcooking. Sautéing the eggplant and courgettes initially helps retain their shape and improves their flavour, but is optional. Of course if you personally prefer a more homogeneous dish, it may be cooked for 45 minutes to 1 hour, but this is unusual.

Notes

See also


Cookbook:Red Chile Sauce

Cookbook | Ingredients | Recipes

Dried red chiles can be soaked and pureed to make red chile sauce. It can be used in many ways, including as an enchilada sauce, chicken marinade, or in huevos rancheros.

Ingredients

Procedure

  1. Wipe chile peppers with a damp cloth to clean. See warning for handling instructions.
  2. Break off stems, and remove seeds.
  3. Soak chili peppers in hot water until softened, about an hour.
  4. Taste the soaking water. If it is bitter, replace it with fresh water.
  5. Puree chili pepper and water mixture in a blender
  6. Heat the oil in a pan, add onion, garlic, and seasonings.
  7. Once the onions are cooked, add the chili puree to the pan.
  8. Simmer for 15 minutes.
  9. Return mixture to the blender, and puree. See warning.
  10. Pour sauce through a sieve. Use a spoon to stir and press the mixture against the sieve to extract all the sauce.
  11. Add salt to taste. If the sauce is a little bitter, some sugar can be added to compensate.

Notes

Makes about 2 cups. Freezes well.

Sauce may stain certain materials, including some plastics. Store in glass to avoid staining.

Warning

Use caution when handling chili peppers. Wearing rubber gloves is recommended, and be sure to wash the gloves, and your hands, thoroughly after handling the chili peppers. If rubber gloves are not available, rub some oil onto your hands before handling the chilies. The capsaicin in the chili peppers, the chemical that makes them hot, will burn the eyes, nose, or mouth on contact, and exposed skin if left for long. (but you're planning to eat this...)

Use caution when pureeing hot liquids in a blender. The hot liquid can spill out the top of the blender. Either allow the sauce to cool first, or hold the lid in place during blending, using a towel or oven glove to protect your hand. Only fill the blender half full, do multiple batches if required.


Cookbook:Red Cross Fudge

Recipes/Print version M to Z
Category Confection recipes
Servings ??
Time ??
Difficulty Medium

Cookbook | Ingredients | Recipes | Confections

Delicious easy fudge that works every time. Never crystallizes.


Ingredients

  • 4-1/2 cups sugar
  • 1/2 lb. butter
  • 12 oz. evaporated milk
  • 1 Tbsp. vanilla extract
  • 2 cups miniature marshmallows
  • 12 oz. real chocolate chips
  • 2 cups chopped walnuts

Procedure

  1. Combine sugar, butter, evaporated milk, vanilla in a saucepan and bring to a rolling boil.
  2. Cook on medium heat for 11 minutes, stirring constantly.
  3. Add marshmallows, chocolate chips, walnuts to fudge and mix well.
  4. Pour into a buttered pan and let cool.
  5. Cut into squares when it cuts without melting back together but before it becomes crumbly.

Makes 5 pounds. Store in an air-tight container.

Notes, tips and variations

  • Substituting margarine for butter makes the fudge oily. Imitation vanilla affects the aroma. Other varieties of chips (vanilla, butterscotch, etc.) work as well.


Cookbook:Red Devils

Recipes/Print version M to Z
Reddevil.jpg
Category Sandwich recipes
Servings 2-4 people
Time 10-20 minutes
Difficulty Easy

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

Red Devils are a hot, open faced sandwich. They are a great dinner or lunch. They include all the major food groups and taste great. Their ease of preparation makes them suitable for people on the move and the recipe can easily be scaled up or down for family or guests.

Ingredients

Makes 9-12 sandwiches depending on the size of the cookie sheet

Procedure

  1. Place bacon in a pan.
  2. Set the broiler to 'Low.'
  3. Pre-cook the bacon until it is about halfway done.
  4. While bacon cooks, place white bread on a sheet, one slice per diner.
  5. Place a slice of American cheese on each slice of bread.
  6. Place the tomato slices on each sandwich
  7. Sprinkle a small amount of onion onto each sandwich.
  8. Place a strip of half cooked bacon on each sandwich.
  9. Place the cookie sheet in broiler and set to maximum temperature and broil for approximately 3-4 minutes.
  10. You must check on The Red Devils often to prevent burning.
  11. Remove once the bread is toasted, the cheese is golden at the edges, and the bacon is fully cooked.

Tips, tricks, and variations

Often it may be easier to eat with utensils instead of by hand.

The bacon is usually too long to fit on the sandwich so cut it in half. One strip of bacon is usually used per sandwich so it will have 2 halves on it when finished.

Precooking the bacon may be accomplished while preparing the rest of the food. It is best to cook until between rare and crisp.

Red devils usually require one tomato per sheet of sandwiches but may vary depending upon the size of your sheets or the size of your tomato slices.

A whole onion is not needed for a tray of Red Devils. A small sprinkling of diced onions is sufficient. Sweet onions or red onions are a good substitution for normal white "storage" onions.

As always, you can experiment or change things according to your tastes.

Warnings

It is very important to check on the Red Devils once they are in the oven. They can quickly change from being undercooked to overcooked within a few seconds. The goal is to quickly cook the bacon and toast the bread and cheese without making the sandwich too hot to eat soon after being finished.

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Cookbook:Red paella, made with chicken and seafood

Cookbook:Red paella, made with chicken and seafood


Cookbook:Refried Beans

looks done
cooked beans and ham bone

Cookbook | Ingredients | Recipes

Oddly enough, refried beans (frijoles refritos) are only fried once. The prefix "re" is a Spanish prefix meaning "very" or "well", inappropriately tacked onto a non-Spanish word.

Ingredients

Procedure

  1. If using dried beans, wash them and examine them for any rocks, or small dirt clods, then cover with water in a medium pot and simmer until they are very soft. You'll need to cook the beans a long time on very low heat. You may add salt to the water. You may add onion halves or a ham bone, which you can remove at the end. You may wish to soak the beans overnight in the refrigerator before cooking them. Expect the cooking to take at least 3 hours, if not 6 or more.

Pinto beans soaked overnight take about 1.5 hours to cook when cooked at a slow, roiling boil. Cook pinto beans with a lid on the pot. Be certain to pour the soak water off and add fresh water for cooking. The soak water contains most of the ingredients that can cause flatulence. A faster alternative to soaking overnight is to bring a pot of pinto beans to a boil then take them off the fire and let them soak for about an hour, until the outer skin is wrinkled. Pour off this soak water to help with the flatulence issue, add fresh water and cook with slow roiling boil for about 1-1.5 hours. Of course, cooking pinto beans in a pressure cooker takes even less time. Finally, you can cook your soaked pinto beans slowly in a crock pot.

  1. If using canned beans, rinse them. Try to make sure they are not slimy or too salty.
  2. Get a large wide pot or tall-sided frying pan.
  3. Smash the beans, perhaps with a potato masher.
  4. Add home-rendered lard or butter, totaling up to 20% of the total. (25% of the amount prior to adding)
  5. Fry the beans, stirring and turning them until they thicken as desired.

Recipes using refried beans include

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Cookbook:Reuben Sandwich

Recipes/Print version M to Z
Ruben sandwich.jpg
Category Sandwich recipes
Servings 1
Time prep: 5 mins
cooking: 10 minutes
Difficulty Easy

Cookbook | Ingredients | Recipes | Sandwiches

The Reuben or Reuben sandwich is a grilled or toasted sandwich made with corned beef, sauerkraut, Swiss cheese, and Russian dressing. It is typically made with rye bread though originally it may have been served on pumpernickel bread.

The origins of the Reuben are contested. One account holds that Reuben Kulakofsky (sometimes spelled Reubin), a grocer from Omaha, Nebraska, was the inventor, perhaps as part of a group effort by members of Kulakofsky's weekly poker game held in the Blackstone Hotel from ca. 1920-1935. The participants, who nicknamed themselves "the committee," included the hotel's owner, Charles Schimmel. The sandwich first gained local fame when Schimmel put it on the Blackstone's lunch menu.

Authentic Recipe

Ingredients

Procedure

  1. Combine the sauerkraut, onion, and parsley
  2. Spread the dressing on two slices bread
  3. Pile layers of corned beef, cheese, and sauerkraut mixture on one slice
  4. Add second slice of bread
  5. Butter the outside of the bread
  6. Grill until lightly browned, roughly 5-10 minutes

Modern Variation

Ingredients

Procedure

  1. Lightly spread butter on one side of each bread slice.
  2. Heat large non-stick skillet over medium heat until hot.
  3. Place 2 bread slices, butter side down, in skillet.
  4. Top each bread slice with 2 slices cheese, 1 tablespoon dressing, 3 ounces corned beef and ¼ of the sauerkraut.
  5. Top sandwich with bread slice, butter side up.
  6. Cook sandwiches 4 to 6 minutes or until bread is golden brown and cheese is melted, turning once.
  7. Repeat with remaining sandwiches.
  8. Serve with additional Thousand Island dressing, if desired.

Notes, tips, and variations

  • A modern variation of the Reuben substitutes Thousand Island Dressing for the traditional Russian dressing.
  • The Reuben has a "sister" sandwich, the Rachel, which is made with pastrami or turkey in place of corned beef (and sometimes coleslaw in place of sauerkraut).
  • A Georgia Reuben is a Reuben made with turkey and coleslaw instead of sauerkraut.
  • A Reuben served in a Jewish delicatessen would not contain cheese or butter, as dietary laws forbid meat and dairy in the same dish.
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Cookbook:Rhubarb Cake

Cookbook | Ingredients | Recipes | Dessert | Cake

Rhubarb Cake. Rhubarb may be an intimidatingly tart vegetable eaten on its own, but when its sharp flavor is tempered with the addition of butter and sugar, it makes excellent desserts such as the cake recipe below.

Ingredients

Procedure

Cream the brown sugar and butter, add egg and salt. Stir in the milk, soda, vanilla, and flour. After blended add the rhubarb and stir till mixed in. Pour into greased 9x13 pan and sprinkle top with mixture of 1/4 C. sugar and 1 tsp. cinnamon that has been mixed together. Bake at 375 degrees for 30-35 minutes.


Cookbook:Rhubarb crumble

Recipes/Print version M to Z
Crumble à la rhubarbe.jpg
Category Dessert recipes
Servings 4
Time 15 minutes, plus 1 hour baking
Difficulty Very Easy

Cookbook | Ingredients | Recipes | Cuisine of the United Kingdom | Dessert | Rhubarb

Rhubarb crumble is a traditional British dessert. Served traditionally with custard (though you can of course serve with cream or ice cream) it is a hearty, filling, and warm feast, best served after a light meal. We have included two recipes in this page: some people like to make the crumble topping with oats, and some just with flour.

Recipe version 1

This version is a flour-based crumble topping, and simply uses rhubarb and sugar as the filling (unlike the cornstarch etc in version 2). The rhubarb juice acts as a sufficient sauce.

Ingredients

Method

  1. Preheat the oven to 200°C (180°C fan).
  2. Rinse and drain the rhubarb pieces, and place them in a deep ovenproof dish. Add the light brown sugar and mix briefly.
  3. Put the flours in a mixing bowl. Add the butter/marge to this bowl - not in one large lump, in pieces. With your fingers (not the palms of your hands), rub the marge into the flour until it resembles breadcrumbs.
  4. Sprinkle the sugar and cinnamon over this mixture, and mix them in briefly.
  5. Sprinkle the crumble mixture over the fruit, making a complete layer. Do not press the topping down - you want it light and crumbly.
  6. Put the dish in the oven (no lid) for 35-45 minutes until crisp and a bit brown.

Serve with custard.

Recipe version 2

This version uses oats in the crumble mixture, and also is rather unusual in putting some crumble mixture as a layer on the bottom (not just on top).

Ingredients

Method

  1. Mix brown sugar, oats, flour, butter and cinnamon until crumbly.
  2. Press 1/2 of mixture into a 9 inch square pan.
  3. Cover crumb mixture with cut up rhubarb.
  4. Mix white sugar, cornstarch and water. Cook until clear and thick, stirring constantly. Add vanilla and stir.
  5. Pour over rhubarb. Sprinkle with remaining crumb mixture over the top.
  6. Bake for 1 hour at 180°C.


Cookbook:Rice an' Peas

Cookbook | Ingredients | Recipes | Vegan Cuisine | Caribbean cuisines | Rice

There's lots of ways to cook rice an' peas, but this one is easy and hassle free. This is a traditional Caribbean dish, done easy in a rice cooker, great for your ital-eating Rastafarian or vegan friends.

Ingredients

Procedure

  1. The beans should either be pre-soaked for at least 8 hours, and, if kidney beans, boiled briskly for 20 minutes or from a can. It is important to soak and pre-cook dried kidney 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.
  2. Drain and rinse the beans (even canned beans) prior to use.
  3. Add rice, beans, water, and coconut milk to the rice cooker. If using a fuzzy logic cooker, set to cook for brown rice. For an on/off cooker, turn it on.

In about 30 minutes your rice cooker will "pop". Open, stir, and serve. This serves one for each cup of rice.


Cookbook:Rice and Beef Soup

Cookbook | Ingredients | Recipes | Soup

Ingredients

Procedure

  1. Add the rice, water, parsley, chives, rosemary, and pepper to a 10 cup or larger rice cooker.
  2. For a simple rice cooker, turn it on. For a fancy (fuzzy logic) rice cooker, set the rice cooker to the quick cook setting and start.
  3. Cover and allow to come to a simmer.
  4. Add the beef and cinnamon, cover again, and allow to cook for 60 minutes.

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


Cookbook:Rice Bubble cake

The finished product

Cookbook | Ingredients | Recipes

Rice Bubble cake is a quick and easy to make. Made with crisped rice cereal, the only other ingredients are butter, sugar and honey.

Ingredients

Procedure

  1. Add the first three ingredients to a large saucepan (large enough to later add the rice cereal) and melt over a medium heat
  2. Bring the mixture to the boil and allow it to turn over for about four minutes or until the mixture starts to turn brown. Stir occasionally
  3. Remove from the heat and add the rice cereal. Stir well to evenly mix everything together
  4. Press the mixture into a lined tin (buttered)
  5. Before it sets too hard, cut into even squares.
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Cookbook:Rice in Fish Broth-Sayyadieh

Cookbook | Ingredients | Recipes

Ingredients

Procedure

  1. Fry fish in olive oil until well cooked. Remove the fish and allow to cool.
  2. Fry the chopped onions in the same oil until well browned. Meanwhile, bone the fried fish, reserving the cooked fillets to be served over the rice.
  3. Add the head, bones and skin of the fish to the fried onions and cook with four cups of water in a pressure cooker for 15 minutes, or for a longer time in an open pan.
  4. Strain the broth and boil the rice in it using 1-4 cups of broth for each cup of rice (this will depend on the absorbency of the rice you use).
  5. Simmer the rice on a low fire so that most of the broth will be absorbed.

Some of the broth may be flavored with a few drops of lemon and served on the side as a sauce for this dish.

(Lebanese)


Cookbook:Rice Pilaf

Cookbook | Ingredients | Recipes | Rice

Rice Pilaf. Pilaf can be served as a side-dish or main dish.

Ingredients

  • 6 tablespoons butter or margarine
  • 1/2 cup uncooked orzo pasta or uncooked vermicelli pasta broken into small pieces
  • 2 cups uncooked long grain rice
  • 4 cups boiling hot chicken broth
  • 1/4 teaspoon salt
  • 4 cloves of garlic
  • 4 cloves
  • 1 big onion, finely cut
  • 2 carrots in fine cubes

Procedure

  1. Melt butter or margarine in heavy deep pan or Dutch oven over medium heat.
  2. Add vegetables and let them be lightly cooked without coloring, using the vegies would mean you omit the orzo pasta
  3. Add orzo pasta (or small broken pieces of vermicelli pasta) and cook, stirring constantly until pasta is golden brown.
  4. Add rice and stir until rice is well coated with butter. Allow rice to simmer in butter for a minute or two.
  5. Add boiling chicken broth and salt.
  6. Lower heat to a simmer, cover pan and cook 25-minutes over low heat until liquid is absorbed.
  7. Gently fluff with a fork. Let stand for 15 to 20 minutes before serving.

Makes 8 servings.

Notes, tips and variations

  • Substitute an equal amount of vegetable broth for the chicken broth to create a vegetarian version of this recipe.
  • Substitute orzo with pine nuts if desired; this is traditionally done in Lebanon.


Cookbook:Rice Pudding

Cookbook | Ingredients | Recipes | Dessert | Rice

This is a simple rice pudding recipe, dating to at least 1965, in Columbus Ohio USA.

Ingredients

Procedure

  1. Mix milk, eggs, sugar in a 3 quart casserole dish until thoroughly mixed and frothy.
  2. Mix in cinnamon, nutmeg, vanilla.
  3. Mix in rice, then put in raisins. Do not mix in raisins, or they will all wind up on the bottom!
  4. Place casserole in a larger baking pan with about 1 inch of water.
    This will keep the bottom from cooking too fast and burning.
  5. Bake in a 325 degree oven until set, about 1.5 hours.


Cookbook:Ricotta Lasagne

Recipes/Print version M to Z
Category Italian recipes
Servings 12
Time 2-3 hours
Difficulty Difficult

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

Lasagne is a baked pasta dish.

Ingredients

  • 1 lb. sweet Italian sausage
  • 1/2 lb. minced (ground) beef
  • 1/2 onion, chopped fine
  • 2 cloves garlic, crushed
  • 3 1/2 tablespoons sugar
  • 1 tablespoon salt
  • 1 1/2 teaspoons dried basil
  • 1/2 teaspoon fennel seed
  • 1/4 teaspoon black pepper
  • 1/4 cup chopped parsley (divided)
  • 4 cups canned whole tomatoes, undrained, halved, seeds removed
  • 12 oz tomato paste
  • 1/2 cup water
  • 1/2 tablespoon salt
  • 2 cups ricotta cheese
  • 1 egg
  • 16 oz. package lasagna
  • 16 oz. package of mozzarella cheese, thinly sliced (a wire cutter is nice for semi-soft cheeses like this)
  • about 3 Tbsp. grated Parmesan cheese

Procedure

  1. Remove sausage casings, and break sausage into small bits.
  2. Sauté sausage and ground beef in 5-quart saucepan or Dutch oven over medium heat with onion and garlic until the meat is browned.
  3. Add sugar, 1 tablespoon salt, basil, fennel, pepper, and half the parsley; mix well.
  4. Add tomatoes, tomato paste and water, mashing the tomatoes a bit. Bring the sauce to a boil then reduce heat and simmer, covered and stirring occasionally for 1 1/2 hours.
  5. Preheat oven to 275 degrees F.
  6. Cook and drain pasta.
  7. In a medium bowl mix ricotta, egg, 1/2 teaspoon salt and remaining parsley.
  8. Assemble your lasagna in a 13" x 9" x 2" roasting pan (listed bottom to top):
    • bottom layer of sauce (approx. 1 1/2 cups)
    • layer of pasta (overlapping slightly)
    • layer of 1/2 the ricotta mixture
    • layer of 1/3 of the mozzarella
    • sauce layer (again, about 1 1/2 cups)
    • layer of grated Parmesan sprinkled over sauce (not so much that the sauce layer is covered entirely)
    • layer of pasta
    • layer of remaining ricotta
    • layer of 1/3 of the mozzarella
    • layer of remaining sauce
    • layer of sprinkled Parmesan
    • layer of remaining mozzarella
  9. Cover the lasagna with foil and roast 30 minutes covered, then 25 minutes uncovered (or until bubbly and lightly browned). Cool for at least 20 minutes before serving.

Uncooked lasagnas freeze very well so the extra work can be done well in advance. You can make several batches at a time and freeze the extras to thaw out and cook later.


Cookbook:Rigatoni pasta with Ricotta in Tomato Cream Sauce

Recipes/Print version M to Z
Category Pasta recipes
Servings 6
Time 45 minutes
Difficulty Easy

Cookbook | Ingredients | Recipes | Pasta Recipes

Rigatoni pasta with Ricotta in Tomato Cream Sauce

Pasta with Ricotta cheese in a tomato cream sauce topped with Parmesan cheese and parsley.

Ingredients

  • 16 ounces Rigatoni (or other) pasta
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1 cup onions, finely chopped
  • 3 garlic cloves, minced
  • 1 can (28 oz) plum tomatoes, drained and chopped
  • 1 1/2 cups tomato sauce
  • 2 tablespoons basil, finely diced
  • 1/2 teaspoon oregano, finely diced
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • 16 ounces ricotta cheese
  • 1 cup heavy cream
  • 1 1/2 teaspoons granulated sugar
  • 1/4 cup parsley, chopped.
  • 1/2 cup Parmesan cheese, grated

Procedure

  1. In a large pot bring 2 quarts of lightly salted water to a boil.
  2. Cook Rigatoni pasta for 11-minutes (or until al dente), drain and set aside until needed.
  3. Over medium heat, melt butter and heat oil in a large skillet.
  4. Lightly sauté onions and garlic cloves, don't brown. Cook about 5-minutes.
  5. Drain canned tomatoes, dice and add to skillet with onions and garlic.
  6. Also add to skillet tomato sauce, basil, oregano, salt and pepper. Simmer 20 minutes.
  7. Stir in ricotta cheese. Mix well and simmer for 5-minutes.
  8. Stir in heavy cream and sugar. Mix well and simmer 5 minutes.
  9. Remove from heat and add to cooked Rigatoni pasta. Mix well.
  10. Stir in chopped parsley and sprinkle grated Parmesan cheese over top.
  11. Serve hot.


Cookbook:Risotto

Recipes/Print version M to Z
Risotto bowl.jpg
Category Rice recipes
Servings 4 persons
Time 40 minutes
Difficulty Easy

Cookbook | Ingredients | Recipes | Cuisine of Italy | Rice

Risotto is an Italian rice dish, most popular in northern Italy. Traditionally, risotto is the name given to all recipes that use rice as the main component and are served as first dish in a traditional Italian lunch or dinner as usually pasta also is. When rice arrived in Italy six centuries ago from the Far East, it found an ideal place for cultivation in the Po river plain and during the Renaissance and gradually replaced rye, barley and millet for its ease of preparation and nutritious power. Its diffusion across the country gave rise to hundreds of recipes which contain components of different local cultures. But the founder of all risotti is the Milan risotto, also called saffron risotto.

Generally the rice is slowly cooked in stock, but other liquids can be used. What's described here is a basic risotto recipe. Grated or ground parmesan cheese is almost always sprinkled on top. It can be eaten as is, but risotto is generally enjoyed with one or two ingredients added. In Italy, risotto is, like pasta, usually served as first course, the second course being meat or fish.

Ingredients

  • 400 grams (14 ounces) risotto rice (plump, medium grain rice that contains a lot of starch, the types Maratelli, Arborio, Carnaroli or Vialone Nano are traditionally best)
  • 1 onion
  • 1 glass of dry white wine
  • 25 grams (1 ounce) butter (a good rich butter is best)
  • about a liter of stock/broth, but it's a good idea to have more than you need (as the amount needed is difficult to predict). What type of stock depends on the flavour you're trying to achieve, but since the flavour of the stock will become the main flavour of the dish, good stock is a wise investment. Canned is better than cubes or powder, home-made is usually best. Make sure the stock isn't too strong or too salty, as it will be greatly condensed. Make sure the stock is clear too, or the texture of the risotto will become gritty (The article on stock contains information on clarifying stock).

Preparation

Make sure your stock is simmering before you begin. It's important that the temperature is as high as possible, without letting the stock boil. The surface of the stock should just be moving a little. A large thick pot is best for the risotto.

  1. Finely chop the onion and sweat it very gently (cook over medium heat, without letting it brown) in some butter or olive oil. This is known as a soffritto in Italy.
  2. Add the rice and cook until it has a transparent look (this shouldn't take long). Add some salt and pepper.
  3. Add the wine. A hot pan will cause the alcohol to evaporate more quickly (and create a nice dramatic effect), but make sure you don't burn the rice or the soffritto.
  4. As the wine cooks away you will see the remaining liquid getting thicker as it's absorbing the starch from the rice. When it’s more or less gone, add some stock. Do not add too much stock. The rice should never be submerged in stock. Keep stirring it and keep adding more stock as it cooks away. This should take about 15 to 20 minutes.
  5. Taste to see if the rice is done. The rice should be soft, but have enough bite to it to feel the individual grains of rice. The choice between a liquid risotto or a firmer one is a matter of personal preference.

When put on a plate, it should spread out slowly. If it sits still, it needs some more stock; if there's liquid coming from the risotto, it needs to cook down a bit more.

  1. Let it rest for about a minute
  2. Vigorously stir in the butter in small chunks at the time, taste to get the amount of butter right. Season with more salt and pepper to taste. This phase is called the mantecatura.
  3. Serve immediately. Risotto won't keep beyond the meal, but rehydrating it with some soup or stock can yield edible results.

With risotto, practice makes perfect because there are many factors that influence the outcome. Experiment with several varieties of rice, choose the one you like best and then fine-tune the various parameters like cooking temperature, selection of the proper pot, the amount and timing of seasonings etc.

Notes, tips and variations

Notes

  • This is only the most basic risotto recipe. Add ingredients only at the beginning (through the soffritto, when they need to cook with the rice) or at the very end in the mantecura (for ingredients that lose their flavour with too much cooking, such as herbs). If you want to use ingredients that require a very specific cooking time, like potatoes or broccoli, it's best to blanch them in advance, and add them to the risotto at the very end. It's very difficult to add them to the risotto halfway so that they will be cooked perfectly when the risotto is done. If you want the flavour of the stock to be present in these ingredients, blanch them in the stock. For some ingredients, like mushrooms, the cooking time isn't extremely important. These can simply be added to the risotto somewhere along the line.
  • A common mistake in making risotto is to add too much of the extra ingredients. The star of the dish is the rice, and only very little else is needed.
  • Ingredients added at the last moment will be laced with butter. This can have a negative impact on the effect of some delicate ingredients, like garden cress.

Tips

  • Think of risotto as a way of making stock edible with a fork: the quality of the stock you use is the most important factor in the quality of your risotto.
  • Use a different type of liquor to replace the white wine; vodka, whiskey, champagne and martini work well. Keep in mind that the color of the liquor will affect the rice. Using red wine will create a red risotto (which looks nice with fish or tomatoes). Rosé wine will make a pink/purple risotto, which looks nice with asparagus.
  • Saffron added to the stock is risotto alla Milanese.
  • Using large roasted breadcrumbs instead of parmesan cheese will create a nice contrast in texture with the risotto. Put the breadcrumbs on top of the risotto at the last minute and don't stir, or they will soak up too much moisture and lose their crunch.
  • After step 3 you can move the contents into a rice cooker with the stock and left to its own devices to finish it off. The end result isn't quite as good, but the saving in effort makes it worthwhile.
  • Left over risotto is not particularly nice reheated on its own. So as not to waste the leftovers, you can form day old risotto into cakes or patties, coat them in flour and shallow fry them in olive oil, making risotto cakes. This can be served with a salad.

A very quick risotto with parboiled rice

When really pressed for time, the following procedure will produce a reasonable semblance of risotto within ten minutes:

  • Place a pot over strong heat and pour in the stock to boil. You will need twice as much stock as the rice to be cooked (e.g. two cups of stock for one cup of dry rice).
  • Place a second pot over strong heat and drop in some butter.
  • Once the butter in the first pot has melted, pour in the rice and start sautéing it, stirring continuously with a wooden spoon. The butter will soon start to froth. Extra seasonings can also be added at this point.
  • By this time, the stock will have started boiling. Pour it into the pot with the rice (caution: this produces hot steam suddenly), stir well to make sure that no rice has stuck on the inside of the pot, cover the pot and switch off the heat.
  • Leave alone for five to seven minutes, then serve.

Variations

  • Mushroom risotto. Add mushrooms to the soffritto.
  • Cashew nut and cucumber risotto. Add chopped cucumber and roasted (unsalted) cashew nuts.
  • Feta cheese and rosemary risotto. Add the rosemary to the soffritto and stir small chunks of the feta cheese through the risotto at the end. Use roasted breadcrumbs instead of parmesan cheese.
  • Paella is similar to a risotto, but uses a very different cooking method.
  • Add sliced mushrooms, sliced sun-dried tomatoes and shredded pepperoni before adding the wine. Add tin of asparagus just before it finishes, or fresh asparagus stalks just before the wine.
  • Sweet pea risotto: add sweet peas about 10 minutes before mantecatura.


Cookbook:Rissoles

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

Rissoles (ris·sole) is an extremely popular traditional Australian dish, similar to the American meatloaf.

Ingredients

Procedure

  1. Place beef mince in mixing bowl with eggs, breadcrumbs and your favourite meat herbs and seasonings.
  2. Mix thoroughly. When fully mixed, remove one handful and mould into a the shape of a very thick hamburger patty.
  3. Roll the rissole in either flour or gravy powder (depending on your preferences).
  4. Cook on a hotplate, BBQ or in a frying pan on a medium level of heat until cooked through and outer layer is crunchy.

Serve with vegetables, hot chips, salad or by themselves on bread or toast to make rissole burgers.


Cookbook:Roast Chicken on Salt

Cookbook | Ingredients | Recipes

This is an old family recipe for Chicken on Salt from Russia.

Ingredients

Procedure

  1. Stuff the chicken with the quartered lemon, garlic and rosemary.
  2. Bind the chicken ready for roasting.
  3. Fill a baking tray with the salt and place the chicken on top.
  4. Roast for 90 minutes at 190° C.

The flesh should be moist, the skin crisp.


Cookbook:Roasted Brined Turkey

Cookbook | Ingredients | Recipes | Cuisine of the United States

Recipes/Print version M to Z
Oven roasted brine-soaked turkey.jpg
Category turkey recipes
Servings 6-12
Time 4 hours
Difficulty Difficult

This recipe is for a 16-18 pound turkey. Roughly 2 days are required to prepare the turkey. The first day is for preparations and for brining, and the second day is for cooking the turkey.

Ingredients

  • 8.5-14 pound turkey
  • 2 Tbs. (1/2 stick) unsalted butter to coat skin of turkey
  • 1/2 gallon of water
    • 2 cups salt
    • 1/2 cup firmly packed light brown sugar
    • 2 Tbs. peppercorns
  • 2 gallons of ice water (50% ice)

Brining

  1. In 1/2 gallon of water, combine the salt and brown sugar for the brine and bring to a boil for about 3 minutes. Remove from heat and add to 5 gallon bucket.
  2. Add the remaining ice water.
  3. Remove neck and giblets from turkey and put in 5 gallon bucket. If brine won't cover turkey add a little more water.
  4. Put bucket in a cold area for 6 to 24 hours.

Roasting Procedure

The tricky thing about cooking poultry is that the dark meat needs to be about 15 degrees hotter than the white meat. White meat is safe to eat at 165°F (73.9°C), which is the temperature at which salmonella instantly dies. (Though 12 minutes at 140°F (60°C) will kill it as well, so odds are fairly good that, for a roast, you'll kill it all on the way to 165°F (73.9°C)) The problem is that dark meat isn't very good at 165°F (73.9°C). Further complicating this is that if the breast meat gets to the 180°F (82.2°C) that the dark meat wants to be cooked to, it's going to be dry, flavorless, and generally unpleasant.

The white meat parts of the turkey are the breasts and wings. The dark meat are the thighs and drumsticks. Now, the wings and drumsticks are going to cook a bit faster than the bits of meat that are better attached to the bird. That said, you want the drumsticks cooked more, so don't worry so much about them. The wings, however, are probably worth attaching more firmly to the bird. You can do this by imagining you were twisting someone's arm behind their back. Do this with both wings. Once you figure out the right twist, you'll find that the tips of the wings will stay firmly in place near the center of the back of the turkey (near its backbone).


Next:

  1. Preheat the oven to 500°F (260°C). (You'll drop the temperature later, but start it hot to get a crispier, more flavorful skin. The effect will be to keep the fat from melting and rolling down the side of the turkey, which is only going to dry it out.) Roast at lowest level of the oven.
  2. Place the turkey drumstick side down on a roasting tray (with slots to allow drippings through into a pan), or on a rack sitting in a pan. You will need a basting tool to get the drippings from this pan throughout the roasting process.
  3. Place the turkey in the oven.
  4. After about 30 minutes, drop the heat to 350 °F (176.7°C), remove from oven and put a tent of aluminum foil loosely over the breast of the turkey. This is going to keep the breast meat from overcooking and drying out.
  5. For optimum safety and uniform doneness, it is recommended to cook stuffing outside the bird. #The internal temperature should be checked with a food thermometer and the breast must reach a minimum of 161 °F (71.67°C) before removing it from the oven. The thigh, ideally, will be around 180°F (82.2°C) at this point. It should take about 2 3/4 to 3 hours to reach this temperature, a 14-16 pound bird should require a total of 2 to 2 1/2hours of roasting.
  6. Let the bird stand 15-20 minutes before carving.

Alternate Recipe

America's Test Kitchen also had a similar recipe on their show called "The Perfect Roast Turkey".

Ingredients

  • 4 cups salt or 2 cups table salt
  • 1 turkey (12 to 14 pounds gross weight), rinsed thoroughly; giblets, neck, and tailpiece removed and reserved to make gravy
  • 3 medium onions, chopped coarse
  • 1 1/2 medium carrots, chopped coarse
  • 1 1/2 celery stalks, chopped coarse
  • 6 thyme sprigs
  • 3 tablespoons unsalted butter, melted

Instructions

  1. Dissolve salt in 2 gallons of cold water in large stockpot or clean bucket. Add turkey and refrigerate or set in very cool (40 degrees or less (4.4°C)) spot for 4 to 6 hours.
  2. Remove turkey from salt water and rinse both cavities and skin under cool running water for several minutes until all traces of salt are gone. Pat dry inside and out with paper towels. Place turkey on meat rack set over rimmed sheet pan. Place turkey in refrigerator, uncovered, and air-dry for at least 8 hours or overnight.
  3. Adjust oven rack to lowest position, and heat oven to 400 degrees (204.4°C). Toss one-third of onion, carrot, celery, and thyme with 1 tablespoon of melted butter and place this mixture in body cavity. Bring turkey legs together and perform a simple truss.
  4. Scatter remaining vegetables and thyme over a shallow roasting pan. Pour 1 cup water over vegetables. Set V-rack in pan. Brush entire breast side of turkey with half of remaining butter, then place turkey, breast side down, on V-rack. Brush entire backside of turkey with remaining butter.
  5. Roast for 45 minutes. Remove pan from oven (close oven door); baste with juices from pan. With wad of paper toweling in each hand, turn turkey, leg/thigh side up. If liquid in pan has totally evaporated, add another 1/2 cup water. Return turkey to oven and roast for 15 minutes. Remove turkey from oven again, baste, and again use paper toweling to turn other leg/thigh side up; roast for another 15 minutes. Remove turkey from oven for final time, baste, and turn it breast side up; roast until breast registers about 165 degrees (73.9°C) and thigh registers 170 to 175 degrees (76.7°C to 79.4°C) on an instant-read thermometer, 30 to 45 minutes. Remove turkey from pan and let rest until ready to carve. Serve with gravy.


Cookbook:Roasted Oysters with Madeira

Cookbook | Ingredients | Recipes | Seafood | Oyster

Ingredients

Procedure

  1. Rinse the oysters in a colander and drain well.
  2. Roast the oysters in their shells in a large pot over medium high heat until they are done and dry, but not scorched.
  3. Remove the oysters from the shell onto a plate, without any of their liquor. Discard any oysters that failed to open.
  4. Add the butter. When the butter has melted, add to another pan and place on low heat.
  5. Add the Madeira, a little salt and cayenne. Serve when the Madeira is heated.

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


Cookbook:Roasted Vegetable Pasta

Cookbook | Ingredients | Recipes

Roasted Vegetable Pasta This is a tried and true favorite. You can add whatever vegetables you prefer.

Ingredients

  • 3 large leeks, white parts only, split in half lengthwise and cut to bites sized pieces
  • 1 medium red onion, whacked into eighths
  • 1 red bell pepper (sometimes use 2) cut into wide strips
  • olive oil
  • 2 fresh sprigs of thyme
  • Vegetable stock or water
  • 4 large garlic cloves, chopped
  • 1 1/2 cups (360ml) tomato sauce
  • 1/2 cup (120ml) chopped fresh basil
  • 1/4 cup (60ml) white wine
  • 1 tablespoon (or less) of salt
  • 3/4 pound (330g)dried penne pasta (doesn't have to be penne)
  • 1/3 cup (80ml) grated Parmesan cheese
  • optional: 3 ounces (85g) mozzarella or goat cheese

Procedure

  1. Preheat oven to 425 degrees F. (220c)
  2. Put leeks, onion, and red bell pepper in a shallow roasting pan, tossing them with a tablespoon of olive oil to coat them. Add thyme and roast until they are cooked and start to brown (about 30-45 minutes). Hint: check early to make sure they're not burning, and add a little water or vegetable stock if the juices are evaporating.
  3. While vegetables are roasting, sauté the garlic in a tablespoon of olive oil until it begins to colour. Add the tomato sauce and simmer 1 minute. Then turn off heat and add the basil. Stir the roasted vegetables into the sauce. Gorgeous!
  4. Turn oven down to 375 F (190c). Add wine to roasting pan and stir, scraping up bits of vegetables that are stuck to pan, and add these deglazed juices to the sauce.
  5. Boil large pot of water and add the salt and pasta - undercook the pasta - should take only 6-8 minutes.
  6. Drain pasta, add it to the sauce and vegetables. Add the cheese and mix it all. Grease a 2 to 2 1/2 quart casserole dish and pour it all in. Top with the optional mozzarella or goat cheese if you like, then bake it all for another 15 minutes in the 375 F (190c) oven.


Cookbook:Rolls

Cookbook | Ingredients | Recipes | Bread

Ingredients

  • 1 teaspoon active dry yeast
  • 1 1/4 cups (300ml) lukewarm milk
  • 1 tablespoon white sugar
  • 3 cups (360g) unbleached all-purpose flour
  • 1/4 teaspoon salt
  • 2 tablespoons butter, melted and cooled

Procedure

  1. In a small bowl, dissolve the yeast in the milk and add the sugar. In another bowl, sift the flour and salt together and add the cooled melted butter.
  2. Add the yeast mixture to the flour mixture, and turn out onto a floured counter and knead until the dough is smooth and elastic. Place the dough in an oiled bowl, cover with a clean towel and let rise in a warm, draft free place to 45 minutes.
  3. Turn dough out onto the freshly floured board and shape into 9 balls. Place dough balls into a buttered and floured 9 inch square pan. Let them sit, covered for another 15 minutes to rise again. Preheat the oven to 425° F (220 C).
  4. Bake for 15-20 minutes until browned and puffed. Split open and serve warm.


Cookbook:Rosemary Bread

Cookbook | Ingredients | Recipes

Ingredients

  • 1 tablespoon active dry yeast
  • 1 cup lukewarm water (105-115 degrees)
  • 1 tablespoon sugar
  • 2 1/2 cups unbleached all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon olive oil
  • 2 tablespoons fresh rosemary, chopped
  • 2 tablespoons butter

Procedure

  1. Place yeast, sugar and water in large bowl and allow to become bubbly.
  2. Mix in 2 cups of flour in yeast mixture with salt and 1 tablespoon of the rosemary. Remove to breadboard and knead for 10 minutes. Add the rest of the flour as necessary until dough ball is smooth and elastic.
  3. Oil a bowl with olive oil and place dough in it covering with a towel.
  4. Let dough rise in a warm place for 1 hour until doubled.
  5. Punch down dough and divide in half. Let dough rest for 5-10 minutes.
  6. Melt butter and brush over tops of loaves. Sprinkle remaining rosemary over loaves and gently press into surface. Sprinkle lightly with salt.
  7. Spray baking pan or cookie sheet with cooking spray. Shape the dough into 2 small oval loaves.
  8. Place in preheated 400 degree oven for approximately 13-15 minutes until golden brown.

Optional

  1. Loaves can be frozen after cooking to be later thawed and reheated.
  2. Remove from freezer 1 hour before cooking, place in a 350 degree oven for 5 minutes.


Cookbook:Rosemary Garlic Baked Potatoes

Recipes/Print version M to Z
Category Side Dish recipes
Servings 4
Time prep: 10 minutes
cooking: 60 minutes
Difficulty Very Easy

Cookbook | Ingredients | Recipes | Vegan cuisine | Side dishes

Rosemary Garlic Baked Potatoes are a delicious side dish of baked potatoes infused with rosemary and garlic.

Ingredients

Procedure

  1. Heat oven to 400ºF (205°C).
  2. Wash potatoes and pierce all over with fork.
  3. Lay each potato on an individual 9 inch square piece of aluminum foil (or sized to fit potato).
  4. Pour 1 tablespoon of olive oil on each potato. Make sure the entire potato skin is coated in oil.
  5. Sprinkle ¼ of the chopped garlic, rosemary, salt and pepper over the entire skin of each potato.
  6. Wrap each potato in aluminum foil.
  7. Place foil-wrapped potatoes on cookie or baking sheet (to catch any leaking olive oil).
  8. Bake in oven for 1-hour.

4 servings

Notes, tips, and variations

  • Sea salt or crystal salt can be used in place of table salt. Fresh, chopped rosemary can also be used.


Cookbook:Rosół

Cookbook | Ingredients | Recipes | Cuisine of Poland | Soup

Rosół is a traditional Polish meat broth. The most popular variety is Rosół z kury, or clear chicken (hen) soup. It is commonly served with fine noodles, often home made, like Jewish lokshen. It is important to differentiate the type of meat used for the preparation of this particular dish. Young chicken meat will result in a different flavour than that obtained from an older cooking hen. Additionally, the type of meat will result in a different fat content. Finally, other meats, or a mix of beef and/or veal may be used.

Rosół z kury

Chicken rosół, serves 4

Ingredients

Procedure

  1. Quarter the chicken and place in a stock pot with ~1.5 cold water. Do not add salt at this time, as may harden some meats. Bring to a boil on high heat, then simmer for 30-45 min. At this time, remove (skim) surface flotsam (a mix of protein and some fat).
  2. In the traditional Polish way chicken is not quartered or cut whatsoever.
  3. To avoid having to remove surface flotsam use the blanching technique: bring large amount of water (unsalted) to a boil. Remember to leave enough space for the chicken. When in vigorous boil put the chicken in. Let it boil for about a minute. Take the chicken out and put under cold, running water until cold. Now you can add chicken to your rosół, and not worry about the flotsam. It will also make rosół clearer - which is one of the indicators of a good rosół dish.
  4. Add vegetables: peeled garlic clove, carrots peeled and sliced lengthwise, celery root, parsley root similarly prepared, and other vegetables previously washed.
  5. Sauté onion halves on minimal oil to caramelize the flesh. Omitting this step will result in a clearer, less-yellow product.
  6. Simmer on low heat for approx 2 hours or more. Rosół should not boil, as this will result in a cloudy consistency.
  7. Season to taste with salt, pepper, bay leaf, allspice, juniperus seeds, dried wild mushrooms, etc.
  8. Continue simmering. You may skim fat off the surface, if so desired (traditionally it should be as fat as possible)
  9. Adding vegetable stock or a stock cube is a personal choice. Some argue that it is unnecessary, as the vegetable and meat give enough flavour to the broth.
  10. Remove cabbage, parsley, celery root and any "undesired" vegetables. Carrots are usually left in and served with the broth


Serve hot with noodles and fresh parsley. Individuals may season with maggi, soy sauce, freshly ground black pepper and/or chilli flakes.

Variations

Instead of chicken you may use 1/2 kg (1 lb) of veal, or beef.

(Polish)


Cookbook:Roti

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

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

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

Ingredients

Procedure

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

Makes 8 chapatis.

Variations

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

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

Recommended Accompaniments

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

(Redirects to 

Cookbook:Chapati

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

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

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

Ingredients

Procedure

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

Makes 8 chapatis.

Variations

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

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

Recommended Accompaniments

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

Indian - (p))


Cookbook:Roux

Cookbook | Ingredients | Recipes | Sauces

Roux is a base sauce in international cuisines, originally French, composed of varying ratios of flour and fat (usually butter), useful for making sauces, and for thickening soups or gravies. The benefits of using a roux include:It does not have to be cooked very long to remove a floury taste, clumps of flour are removed, and it creates unique flavors. It can be cooked to different degrees:

  • white roux
  • blonde roux
  • brown roux
  • dark/brick roux
  • burnt roux

depending upon the intended use, and a darker roux (one that has been cooked longer) will also be thicker and have more flavor, but will have less thickening power.

Ingredients

A basic roux may be composed of equal parts flour and butter by weight.

Procedure

  1. Melt the butter in a thick-bottomed sauce pan over medium heat, then add flour.
  2. Mix well and cook to desired color, stirring constantly to prevent burning. This may well take up to twenty minutes.

Oven-Made Roux

Some people find it easier to finish a roux in the oven so as not to burn it with direct heat.

Ingredients

  1. 1 part fat
  2. 1 part by weight flour


Procedure

Preheat oven to 400°F (205°C). Heat the oil in a skillet for 10 minutes on medium-high. Stir constantly for 15 minutes until roux starts to brown. Place the skillet in the oven and cook for 1 hour stirring every 15-20 minutes. Reduce heat to 350 and cook for an additional stirring every 15-20 minutes until your roux reaches the desired doneness. The roux may be stored in the freezer in an airtight container indefinitely.

Notes, tips and variations

  • Depending upon how you plan to use your roux, you may need to add the sauce's other ingredients before the roux is fully cooked.
  • One way to use a roux, is to add liquid to it, stirring it in as you go. Don't go the other way, adding the roux to the liquid, as you will get lumps. Once enough liquid has been added to the roux (you'll know), you can safely add it back into another liquid.
  • A good roux will have a slight shine to it, and neither the texture nor the taste of the flour will be apparent.
  • When making a dark roux, switching from butter to an oil with a high smoke point (such as soybean oil or Canola oil) will allow for a higher cooking temperature, decreasing cooking time. Keep in mind that different fats will give the roux a somewhat different taste.

Escoffier on Roux

White Roux (Roux blanc)

Same quantities as for brown or pale roux, but the time of cooking is limited to a few minutes, as it is only needed, in this case, to do away with the disagreeable taste of flour which is typical of those sauces whose roux has not been sufficiently cooked.

Pale Roux (Roux blond)

The quantities are the same as for brown roux, but cooking must cease as soon as the colour of the roux begins to change, and before the appearance of any colouring whatsoever. The observations I made relative to brown roux, concerning the thickening element, apply also to pale roux.

Brown Roux (Roux brun)

Quantities for making about one pound:

  • 8 ozs. by volume clarified butter
  • 8 ozs. by weight flour

Preparation.—Mix the flour and butter in a very thick saucepan, and put it on the side of the fire or in a moderate oven. Stir the mixture repeatedly so that the heat may be evenly distributed throughout. Brown roux is known to be cooked when it has acquired a fine, light brown colour and when it exudes an odour resembling that of the hazel-nut, characteristic of baked flour.

It is very important that brown roux should not be cooked too rapidly. When cooking takes place with a very high heat in the beginning, the starch gets burned within its shrivelled cells. The binding principle is thus destroyed, and double or triple the quantity of roux becomes necessary in order to obtain the required consistency. But this excess of roux in the sauce chokes it up without binding it, and prevents it from clearing. At the same time, the cellulose and the burnt starch lend a bitterness to the sauce of which no subsequent treatment can rid it.[7]

References

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Cookbook:Cuisine of France

Cookbook | Recipes | Ingredients | Cuisines | European cuisines

French cuisine is characterised by its extreme diversity. Despite France's history of political and cultural centralization around its capital Paris, each region has its own distinctive specialities: cuisine from North-West France uses butter and cream; Provençal cuisine (from the southeast) favours olive oil and herbs; and eastern French recipes are reminiscent of German cuisine, including sausages, beer and sauerkraut. Wine and cheese are an integral part of French cuisine, both as ingredients and accompaniments.

French cuisine today

French cuisine can broadly be divided into three categories:

  • Cuisine bourgeoise, which includes all the classic French dishes which are not (or no longer) specifically regional, and which have been adapted over the years to suit the taste of the affluent classes. At the 'top end' of this category is what is known as haute cuisine, a highly complex and refined approach to food preparation and kitchen management which developed from court cuisine.
  • Cuisine du terroir, which covers regional specialties with a strong focus on quality local produce and peasant tradition.
  • Cuisine nouvelle or "nouvelle cuisine", which developed in the 1970s as a reaction to traditional cuisine, under the influence of chefs such as Michel Guérard. This type of cooking is characterized by shorter cooking times, much lighter sauces and dressings, and smaller portions presented in a refined, decorative manner. Its modern, inventive approach sometimes includes techniques and combinations from abroad (especially Asia) and has had a profound influence on cooking styles all over the world.

Today (2004) there is a distinct focus on cuisine du terroir in France, with a return to traditional rustic cooking and the flavours of local farm produce. The fusion cuisine popular in the English-speaking world is not widespread in France, though some restaurants in the capital have a fusion theme, and many modern French chefs are influenced by a variety of international cooking styles.

Vegetarianism (végétarisme) is not widespread in France, and few restaurants cater for vegetarians. Veganism (végétalisme) is hardly known or represented at all.

For French people, cooking is an immensely important part of their culture and a way of life.

Famous French dishes

Desserts

Specialities by region/city

Regions of France

Alsace

Map (1.)

Alps

Map (22.)
  • Raclette (melted cheese served with potatoes, ham and often dried beef)
  • Fondue Savoyarde (fondue made with cheese and white wine into which cubes of bread are dipped)
  • Tartiflette (a Savoyard gratin with potatoes, Reblochon cheese, cream and pork)

Aquitaine

Map (2.)

Crême Brûlée

Auvergne

Map (3.)
  • Tripoux (tripe 'parcels' in a savoury sauce)
  • Truffade (potatoes sautéed with garlic and young "tomme" cheese)
  • Aligot (mashed potatoes blended with young "tomme" cheese)

Basque country

Map

Brittany

Map (6.)

Burgundy

Map (5.)

Lorraine

Map (15.)

Provence

Map (21.)

Nimes

Map (13.)
  • Brandade de morue de Nîmes - A dish of puréed salt cod, olive oil, milk or cream and garlic, served on toast as an appetizer or with potatoes as a main dish.

Normandy

Map: Lower Normandy (4.)
Upper Normandy (11.)

Southwest

Map (2, 13, 16.)
  • Cassoulet (a dish made with beans, sausages and preserved duck or goose)
  • Foie Gras (the liver of an overfed duck or goose)

See also:

Additional French recipes

, Sauce)

Cookbook:Rhubarb Fool

Cookbook | Ingredients | Recipes | Dessert

Recipes/Print version M to Z
Rhubarb fool.jpg
Category Dessert recipes
Servings 4
Time 10 minutes

Rhubarb fool is a traditional dessert in Swedish cuisine. Its sweet and sour taste makes it a perfect summer dessert, to be served after a heavy meal.

Ingredients

500 g of fresh or frozen rhubarb

  • 4 dl of water
  • 1 dl of sugar (To reduce the amount of Carbohydrates in the recipe consider use an artificial sweetener)
  • 3 tbs of Potato starch
  • Milk, or a Milk and Cream mix, for serving

Procedure

  1. Rinse the rhubarb and cut it into smaller pieces, about 1-3 cm in length. If the rhubarb is coarse or of low quality, it may be necessary to peel it first. Bring the water and sugar to a boil.
  2. Add the rhubarb and boil until soft, about 3-5 min. Meanwhile, mix the starch with a bit of water until it dissolves.
  3. When the rhubarb is soft, whisk or stir vigorously to make sure all the rhubarb pieces breaks up into strings. There should be no whole pieces left, if necessary boil some more.
  4. Remove the rhubarb from the heat. Add the dissolved starch to the rhubarb while stirring. Keep stirring and bring the rhubarb to a boil once again.
  5. Pour the rhubarb fool into serving bowls and sprinkle some sugar on top to prevent skin from forming. Leave to cool off and then refrigerate.

Serve at room temperature or chilled, with milk.

Note: if using artificial sweetener then add that ingredient late. Unlike sugar it does not need to be disolved in hot water.

Notes and Variations

Depending on the type of rhubarb and whether it is peeled or not the color of the rhubarb fool can vary from pale yellow to clear red. The potato starch can be substituted for cornstarch.

(p)


Cookbook:Borscht

Cookbook | Ingredients | Recipes | Ukrainian Cuisine | Soups

Recipes/Print version M to Z
Borscht.jpg
Category Soup recipes
Servings about 6
Time 75 minutes

Borscht, or borsch is a hearty beetroot vegetable soup considered to originate from Ukraine or Western Russia. The soup is part of the local culinary heritage of many Eastern and Central European nations. It is also a staple dish in Eastern Europe, and made its way into United States cuisine by way of Jewish immigrants (as well as other Eastern Europeans).

Recipes of borscht vary, but beetroot is an essential ingredient.

Ingredients

Soup

Garnish

Procedure

  1. Place the potatoes, beets, and water in a medium-sized saucepan. Cover and cook over medium heat until tender (20-30 minutes). While that is cooking, do steps 2-3.
  2. Melt the butter in a Dutch oven/soup pot. Add the onion and salt. Cook over medium heat, stirring occasionally, until the onions are translucent (8 to 10 minutes).
  3. Add the celery, carrots, cabbage, and two cups of the water in which the potatoes and beets are cooking. Cover and cook over medium heat until the vegetables are tender (8 to 10 minutes).
  4. Add the remaining soup ingredients (including the potatoes, beets, and the rest of the water in which they are cooking). Cover and simmer for at least 15 more minutes. Correct the seasonings. If it is too thin, let it simmer uncovered, and maybe add a little more tomato paste.
  5. Serve hot, topped with sour cream or yoghurt and sprinkled with dill. (If desired the sour cream or yoghurt can be served with the soup and used as a condiment to taste.)

Serves about 6.

Notes, tips, and variations

(p)


Cookbook:S'more

Recipes/Print version M to Z
Smores 1.jpg
Category Dessert recipes
Servings 4
Time 5 minutes
Difficulty Very Easy

Cookbook | Ingredients | Recipes | Dessert | Outdoor

S'mores are a traditional American campfire treat, prepared over an open fire or even in your own home.

Ingredients

Makes 4 single serving s'mores

Procedure

  1. Build a campfire for toasting the marshmallows.
  2. A long thin stick from the woods is hard to find (a thin, long wooden dowel may be a good substitute but will catch fire easily). The stick, which is usually taken from the ground as part of a dead tree branch, does not have to be sterilized, but simply clear of any dirt. Alternately, you may purchase a metal roaster stick. Don't use a coat hanger or chrome or galvanized metal (like fence wire). Use stainless steel.
  3. Before roasting the marshmallows, one must prepare the pieces of graham cracker, and a layer of chocolate. Break the crackers in half, so you have 2 2"x2" (5cm x 5cm) squares for each s'more. Break the chocolate bar into 1/2 oz (15g) pieces.
  4. Push a marshmallow on to the end of the stick. Using the stick to place the marshmallow directly above the flame or source of heat, toast the marshmallow until it is golden brown around the outside. Some prefer their marshmallow burned. Others like to burn the marshmallow and peel off the burned outer skin to get to the gooey center.
  5. Place the toasted marshmallow in between two pieces of graham cracker, with a layer of chocolate bar in between. The marshmallow should be hot enough to melt the chocolate. In a family setting, sometimes it is helpful for children to roast the marshmallows, and adults to supervise and assemble the s'more while preventing the child from touching the hot end of the stick. Enjoy!

If you are not camping, patio/backyard firepits work great. Here is a way to do it indoors in your own home:

  1. Prepare the pieces of graham cracker, and a layer of chocolate. Break the crackers in half, so you have 2 2"x2" (5cm x 5cm) squares for each s'more. Break the chocolate bar into 1/2 oz (15g) pieces.
  2. Place the chocolate on one of the pieces of graham cracker, and then place a marshmallow on top.
  3. Put it in the microwave for 15-25 seconds (depending on the microwave).
  4. After it has been microwaved, the marshmallow should be much bigger, fluffier, and molten, and the chocolate should be semi-melted. Place the other half of the graham cracker on top of the marshmallow and squish it down. Enjoy!

Variations

70 variations on the basic s'more recipe were published in 2007 in S'mores: Gourmet Treats for Every Occasion by Lisa Adams. Recipes include:

The Patriot

  • Milk chocolate
  • 1 graham cracker, broken in half
  • Fresh blueberries
  • 1 marshmallow
  • 1 thick strawberry slice

Arrange the chocolate on half of the graham cracker. Set blueberries atop chocolate and melt, being careful not to lose the blueberries in transport. Roast the marshmallow. Once chocolate has melted, remove graham cracker from heat and lightly press blueberries to secure them in place. Top with the strawberry slice, roasted marshmallow, and remaining graham cracker.

Minty Brownie

  • 1 marshmallow
  • A handful of Junior Mints
  • 2 brownie squares

Roast the marshmallow. If desired, melt chocolates on the brownie bottom. Once the chocolates have melted, remove brownie from heat. Add roasted marshmallow and top with remaining brownie square.

Tracey’s Caramel Apple

  • 1 marshmallow
  • 2 chewy caramels
  • 2 green apple slices, about 1/2 inch thick

Skewer the marshmallow, then the two caramels, on the same roasting stick. Roast the marshmallow and caramels. When the caramels have melted over the top of the marshmallow, and the marshmallow is cooked to your liking, slide the concoction onto one of the apple slices. Top with remaining apple slice.

Belgian s'more

  • 1 set of s'more ingredients (can be any recipe, but usually the standard one)
  • 2 red and/or black licorice

Prepare the s'mores as usual, then at the end insert either a strip of red or black licorice (or both.)


Cookbook:Saffron Rice

Cookbook | Ingredients | Recipes | Rice Recipes | Cuisine of India

Saffron rice is yellow or tan, with a taste reminiscent of spice breads and spice cakes. It goes well with chicken. This recipe serves 4.

Ingredients

Procedure

  1. Wash the rice in cool water until the water runs absolutely clear.
  2. Place the saffron threads in a teaspoon or tablespoon of boiling water to soak.
  3. Heat the oil, cinnamon, and cloves in a heavy saucepan.
  4. Add the celery to the saucepan.
  5. Add the rice to the saucepan; stir for 5 minutes and/or until the grains are golden.
  6. Add the stock, sugar, molasses, salt, coriander, and cardamom.
  7. Stir to dissolve the sugar.
  8. Bring to a boil, then reduce to a low simmer.
  9. Add the saffron mix, both water and threads, stirring gently.
  10. Cover and cook 25 minutes, or until rice is tender and the liquid absorbed.
  11. Fluff with a fork.
(Indian; Vegan)


Cookbook:Salsa

Cookbook | Ingredients | Recipes | Mexican cuisine

Quick and Easy Salsa Recipe

Ingredients

  • 1 can (14-16 oz.) of peeled, diced tomatoes
  • 1 bunch of fresh cilantro (aka coriander leaf, Mexican parsley)
  • 3-6 fresh serrano chili peppers (the more the spicier; start with 3)
  • 1/2 fresh chopped onion
  • 1 teaspoon salt
  • pinch of pepper and/or garlic to taste (optional)

Procedure

  • Have your blender (or food processor) ready
  • Chop the onion very finely, drop in blender
  • Wash and chop the cilantro, removing only the very bottom of the stem, drop in blender
  • Wash and chop the chile peppers, drop in blender
  • Open the canned tomatoes, add to blender
  • Add the salt
  • Blend slowly, to thoroughly mix ingredients; do not completely blend

Serve chilled, with a meal, as a dip for corn tortilla chips, as a garnish, etc. Can be easily stored in a closed container in refrigerator for a week or ten days.

Note: Be very careful not to touch your eyes, nose, or mouth after chopping or handling the chili peppers, the pain can be intense. Wash your hands thoroughly after handling.


Cookbook:Samosa

Cookbook | Ingredients | Recipes | Cuisine of India | Vegan cuisine

Recipes/Print version M to Z
Samosa 1.jpg
Category Indian recipes
Time 1 hour

Ingredients

Procedure

  1. Steam the potatoes and peas separately.
  2. Cut the onions into small slices.
  3. Pour some olive oil into a frying pan.
  4. Add onions and cut green hot chillies and sauté the onions until they turn transparent.
  5. Add the vegetables and sauté them while stirring, until they are completely cooked.
  6. Add mint leaves and coriander leaves (cilantro).
  7. Mix flour with water to make a stiff dough and add one table spoon of cooking oil with a pinch of table salt. Knead it well.
  8. Roll into even-sized balls and roll them out into circles using a rolling pin.
  9. Cut into 12 semi-circles.
  10. Place the vegetable mixture onto the dough and fold on three sides to make into a cone shape.
  11. Deep fry until it becomes solid.

Note: Multiple variations are possible for filling. Lamb and other meats work well with samosa, as do peppers, rice, and mince (keema).

External Links

(Indian; Vegan)


Cookbook:San Francisco style Scallop Ceviche

Cookbook | Ingredients | Recipes | California cuisine | Seafood | Appetizers

A ceviche is a seafood dish, originating in Peru, that relies on acid rather than heat to cook the fish. This recipe adds a bit of a California twist by adding sliced avocado to the dish.

Ingredients

Procedure

  1. In a non-reactive bowl, combine the scallops and lemon juice, add more juice as needed to cover the scallops. Refrigerate, covered, and stir often for 2 hours, until the scallops become opaque.
  2. For the sauce, add the bell peppers, vinegar, oil, cayenne, and salt into a food processor or blender, and purée.
  3. To serve, spoon the sauce onto individual plates, drain the scallops and place on the sauce. Garnish with slices of avocado.

Serves 4 as a main dish, 6 as an appetizer.

Variations

Warning

Eating raw seafood is an effective way to get sick. Scallops are filter feeders found near shore, which makes them particularly filthy if sourced from a polluted area. Make sure you buy your scallops the day you plan to serve them, from a reputable fishmonger who can tell you something about where the scallops have come from, and when they were collected.


Cookbook:Sarma

Cookbook:Sarma


Cookbook:Sate

Cookbook:Sate

(Indonesia)


Cookbook:Saucepan Fudge Crackle Cookies

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

Saucepan Fudge Crackle Cookies and milk

These are true chocolate cookies. They are brownie-like or cake-like. They tend to have a dome-like surface that stands 1/2-inch to 3/4-inch tall, and have a diameter of 2.5 to 5 inches. The surface is cracked.

Ingredients

Procedure

  1. Mix the flour, baking powder, and salt.
  2. In a 3-quart saucepan on low heat, melt together the margarine and chocolate.
  3. Remove the chocolate mixture from the heat.
  4. Into the chocolate mixture, mix the eggs, sugar, vanilla, and nuts.
  5. Mix the flour mixture into the chocolate mixture.
  6. Cover and refrigerate until firm. Overnight would be good.
  7. Make 1.5-inch balls of the mixture. As you make them, roll them in coarse sugar and place them onto a cool, ungreased, insulated cookie sheet. Be sure to allow room for expansion.
  8. Bake at 300°F for 20 minutes.
  9. Immediately remove the cookies from the cookie sheet. If you delay, the cookies will very strongly adhere to the cookie sheet.

Variation

The original used butter, which contaminates the taste of the chocolate. The insulated cookie sheet is also a recent modification, added to avoid burning parts of the cookie while failing to fully cook other parts. Hazelnuts and macadamia nuts go well in this recipe.

(p)


Cookbook:Scrambled Eggs

Cookbook | Ingredients | Recipes

Ingredients

Procedure

  1. Crack eggs into a measuring cup.
  2. Add the milk (if desired) and salt.
  3. Using a whisk or fork, beat the mixture until foamy.
  4. Melt 2 tsp. butter in a frying pan on medium heat
  5. Pour eggs into frying pan.
  6. Stir mixture to break up the egg as it cooks and allow more liquid to touch the hot pan. Stirring rapidly will create small curds, while slower stirring will create larger curds.
  7. Cook until just before you feel that they are done, since the eggs will continue to cook after being removed from the pan. The eggs are done when the sheen disappears; stop cooking just before this happens.
  8. Transfer to a plate.
  9. Season with black pepper (black pepper will burn and become bitter if seasoned before cooking)

Serves one. Good eaten as is or with ketchup (tomato sauce), salsa and/or butter on toast.

Variations

  • For a low sodium version, omit salt and use unsalted butter.
  • Grated cheddar cheese can be added into the mixture or on top of the cooked eggs.
  • Sour cream may be used in place of milk for a creamier and richer version.

Fried Pita Bread with Eggs

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 pita bread
  • 2 eggs

Procedure

  • salt and black pepper
  1. In a heavy skillet heat the oil at medium low temperature
  2. Tear the pita into small pieces and add to the hot oil
  3. Cook, stirring frequently, until the bread is lightly browned and crispy.
  4. Add the eggs and scramble them with the bread.
  5. Season with salt and ground black pepper to taste and serve.

Serves one. This is a Westernised version of a dish from Yemen.


Cookbook:Senf

Recipes/Print version M to Z
Category Sauce recipes
Energy ~100 Cal
Time prep: 10 minutes
cooking time varies
Difficulty Easy

Cookbook | Ingredients | Recipes | Sauces

Senf is German for "mustard". This particular senf, known as 'Süßer Senf', has a sweet, yet sharp taste that makes it great on sandwiches and crackers. While this recipe is from a 3rd or 4th generation German American, such recipes are said to originate from the southern parts of Germany (Bavaria).

Ingredients

Procedure

  1. Mix sugar, mustard, salt, and pepper together, then add water.
  2. Add vinegar last, as the mustard will lose some of it's flavour if vinegar is introduced too early.
  3. Stir using a wire whisk to prevent lumps.
  4. Add some water if too thick.

Notes, tips, and variations

It gets better as it cools and ages awhile.


Cookbook:Seafood Kebabs with Zhoug Sauce

Recipes/Print version M to Z
Category Israeli recipes
Servings 8
Time 120 minutes
Difficulty Medium

Cookbook | Ingredients | Recipes | Israeli Cuisine

Charcoal grilled squid, prawn and fish kebabs in Zhoug sauce (a spicy dipping sauce that can be used in a variety of different ways). The original recipe called for octopus, but I've expanded it with good results. Also, note that the original recipe didn't call for white wine in the marinade.

Ingredients

Kebabs

  • ½ kg large prawns / shrimp, peeled and deveined
  • ½ kg fish fillets, cut into 2½ cm (1 in) cubes
  • ½ kg squid, cleaned and cut into 2½ cm (1 in) pieces

Marinade

  • 5 cloves garlic, peeled and finely chopped
  • 2 bay leaves
  • 2 jalapeños, seeded and finely chopped
  • 1 cup (240ml) lemon juice
  • 1 tsp ground black pepper
  • ¾ cup (180ml) extra virgin olive oil
  • ¾ cup (180ml) dry white wine

Zhoug sauce

Procedure

Combine all the marinade ingredients in a nonreactive (glass or ceramic) mixing bowl. Add the seafood and mix to coat well. Refrigerate overnight.

Dry roast the cumin, caraway and cardamom seeds for two or three minutes in a cast iron skillet or wok over low heat. Cool, then add the peppercorns and pound in a mortar and pestle to a fine powder.

In a blender or food processor, blend the coriander, parsley, spices, garlic, chilli peppers and olive oil together with half a cup of water until a thick, smooth paste is formed.

Transfer the paste into a sauce pan, heat until it starts bubbling, then reduce the heat and simmer, stirring constantly, until the water is evaporated. Cool, transfer to an airtight container and chill.

Remove the seafood from the marinade and drain in a colander. Save the marinade for basting the kebabs later. Thread the seafood onto skewers or satay sticks.

Char-grill the kebabs over hot coals, basting and turning every few minutes. It should take about ten minutes to cook.

When eating, use the zhoug sauce as a dipping sauce.

Serves 8

(Israeli-Yemeni)


Cookbook:Sesame Prawn Toast

Cookbook | Ingredients | Recipes

Ingredients

  • 20 fresh uncooked large shrimp
  • 4 egg
  • 2 1/2 tbsp cornstarch
  • 1 tsp salt
  • Pinch pepper
  • 3 slices sandwich bread
  • 1 green onion
  • 3 cups (480ml) vegetable oil
  • 4 Tbls sesame seeds

Procedure

  1. Remove shells from shrimp, removing tails. Remove back veins from shrimp. Cut down back of shrimp with sharp knife. Chop shrimp into fine paste.
  2. Beat 1 egg, cornstarch, salt and pepper and finely chopped onions in a small bowl until blended.
  3. Add shrimp to egg mixture and toss until shrimp are completely coated.
  4. Remove crusts from bread. Cut each slice into quarter.
  5. Place one spoon full shrimp paste on each piece of bread.
  6. Gently press shrimp to adhere to bread.
  7. Brush or rub small amount of egg mixture over each shrimp toast.
  8. Dip moist side into the sesame seeds spread out on a plate.
  9. Heat oil in wok over medium-high heat until it reaches 375°F (190°C).
  10. Fry 3 or 4 shrimp toast pieces at a time in the hot oil until golden, 1 to 2 minutes on each side. Drain on absorbent paper.


Cookbook:Shakshuka

Cookbook | Ingredients | Recipes

Shakshuka is an Israeli dish with many variations; this one comes by way of Israel and is vegetarian-friendly.

Ingredients

Variations can include:

  • Tuna and garlic.
  • Chesse on top.
  • Bread inside.

Equipment

  • 1 frying pan
  • 1 cutting board
  • 1 kitchen knife

Procedure

  • Peel and chop the onion and fry it in the oil until it turns translucent.
  • Chop the tomatoes and pepper and add to the onion in the pan.
  • Add herbs and spices.
  • Cover and let cook until the tomatoes are evenly cooked through (around 25 minutes on low heat).
  • With a wooden spoon, make two holes in the onion-tomato mix.
  • Break and pour each egg into its own hole.
  • Cover and let cook until the eggs are firm (around 5 more minutes).
  • Serve with bread.

Serves 2


Cookbook:Sheer khurma

Cookbook | Ingredients | Recipes | Indian Cuisine | Dessert

Sheer Khurma is a sweet noodle soup served by many Pakistani, Bangladeshi and Indian Muslims to guests during the holy month of Ramadan. The recipe was originally a Mughal-Afghan dish, imported to Mughal-India.

Ingredients

Procedure

  1. Pour the ghee in a large pot over a low flame.
  2. Fry the cashew nuts in the ghee until browned.
  3. Turn off the flame and add the raisins.
  4. When the raisins swell up, take both them and the cashews out of the ghee with a spoon and set aside.
  5. Switch the low flame back on and heat the ghee.
  6. Fry the vermicelli in the same ghee, stirring so it turns golden-brown. Watch it carefully so it does not burn.
  7. Pour in the milk and water.
  8. Add the cashews and raisins back into the mixture.
  9. Add the sliced dates and almonds.
  10. Cook for about 2 minutes, or until the vermicelli starts to get flexible; then add sugar.
  11. Keep on the low flame for another 2 minutes, then add cream and cardamom powder.
  12. Heat just a little longer and mix well.
  13. Serve hot.

Serves 12.

External links

(Indian)


Cookbook:Shepherd's Pie

Recipes/Print version M to Z
Shepherds Pie.jpg
Category Lamb recipes
Servings 4

Cookbook | Ingredients | Recipes | Cuisine of the United Kingdom

Cottage pie, also known as shepherd's pie, is a British meat pie with a mashed potato top. It is traditionally made with leftover roast meat, but today it is more often made with fresh minced or ground meat, most commonly lamb. When made with beef, it is more commonly known as cottage pie (see below).

Ingredients

Procedure

  1. Brown the mince in a frying pan. Depending on the fat content of the minced meat, there may be no need to add oil, as the meat is often fatty enough.
  2. Finely chop the onion and lightly fry in a little butter until clear.
  3. Add the onions to the mince along with the mixed herbs and some pepper.
  4. Sprinkle the flour over the mixture and stir and cook for 3 - 4 minutes (if using gravy powder, omit this step).
  5. Cover with beef stock (or add water and beef bouillon/gravy powder) and simmer for 30 minutes.
  6. Meanwhile:
    1. Peel, chop and boil the potatoes for 20 minutes until cooked.
    2. Once the meat is cooked, skim off the excess fat, then boil rapidly to reduce the liquid until it just covers the mince and onions.
    3. Drain the potatoes very well until completely dry. Mash until smooth and free of any lumps.
    4. Add butter to the mashed potato, taste and adjust the seasoning.
    5. Add enough milk to make the mash very soft (heavy mash will not float properly on top of the mince).
  7. Put mince mixture in a shallow oven proof dish.
  8. Spread the mash on top of the meat and brush the tops of the potatoes with melted butter.
  9. If desired, sprinkle the grated cheese on top of the mash.
  10. If cooking without cheese, spike the top with a fork – that is, rough up the surface of the mash by dragging a fork across it, as if ploughing a field.
  11. Cook in a hot oven for about 30-50 minutes until the top is golden brown.
  12. Serve with peas or beans, or other green vegetables.

Notes

The dish was originally called "cottage pie", dating to the 18th century, with "shepherd's pie" being introduced as a synonym in the late 19th century. The terms are often used interchangeably, regardless of meat, though some specify "shepherd's pie" if made with lamb, and "cottage pie" if made with beef.

Tips and variations

  • Adding the butter and milk to the potatoes before they are properly mashed is the best way to make lumpy mash.
  • Roughing up the surface of the mash makes the top crispier, by increasing the surface area and providing thin sections which dry out and crisp faster; compare roast potatoes.
  • Frying the meat in lard can improve the texture and consistency of the finished product, although this also has the effect of increasing drastically the saturated fat content.
  • As with many dishes based on minced meat, the mince can be cooked for much longer in the stock than specified, up to two hours. Some cooks prefer this as it gives longer for the flavour to develop. People often comment that shepherd's pie tastes better when reheated the day after for this reason! A quicker alternative is to add a splash of Cookbook:Worcestershire Sauce or Cookbook:Soy Sauce, both of which act as flavour enhancers.

See also

External links

(p)


Cookbook:Silvash Gombotz

Cookbook | Ingredients | Recipes | Desserts | Cuisine of Hungary

Silvash Gombotz (Plum Dumplings, correct Hungarian spelling: Szilvás gombóc)

This is a traditional dessert recipe from Hungary. During the freezing cold winters, warm filling desserts are very popular.

Ingredients

Procedure

  1. Cook two pounds of potatoes until very soft (at least an hour). Peel and mash with a fork. Add an egg to the mixture, a little salt, three tablespoons of oil and enough flour to make it smooth.
  2. This is the best you can get by way of recipes from my granny, I think she means about six or seven tablespoons, and add them one by one.
  3. Knead the potato dough and then roll it out into a thin sheet (about five millimeters thick), and cut into squares. Put half a plum or a teaspoon of plum jam on each square (also works with apricots, in which case the dumplings will be called "barackos gombóc" or "Baratzkosh Gombotz"). Wrap the dough around the filling and seal the edges. Cook in boiling water for ten to fifteen minutes.
  4. Serve with bread crumbs fried in butter.
(Hungarian)


Cookbook:Simple Nachos

Cookbook | Ingredients | Recipes | Mexican Cuisine | Side dishes

Serves 4 as a meal, or 12 as a snack

Ingredients

Procedure

  1. In a skillet, brown ground beef with Mexican seasoning and Taco Mix.
  2. When beef is browned add the can of diced tomatoes with green chiles, cover and allow to simmer an additional 5 minutes.
  3. Put tortilla chips on a large plate. Place 2 tablespoons of sour cream on plate. Sprinkle beef and diced tomato mixture over top of the chips.
  4. Serve and enjoy.


Cookbook:Simple Roasted Oysters

Cookbook | Ingredients | Recipes | Seafood | Oyster

Ingredients

Procedure

  1. Rinse the oysters in a colander and drain well.
  2. Put the live oysters in the shell in a large saute pan on medium-high heat and leave them till their shells open a little.
  3. Take them off the heat, open them on a plate, and season with salt and pepper.

Thus they are excellent for delicate stomachs.


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


Cookbook:Sirniki

Cookbook | Ingredients | Recipes | Cuisine of Russia

Sirniki are Russian curd fritters.

Syrniki is a Russian dessert that is generally eaten after the main course at dinner, but sometimes at breakfast.

Ingredients

Garnish

Procedure

  1. Mix cottage cheese, eggs, flour, sugar and salt.
  2. Take piece of paste, make round, flat shape and put on warm frying pan with oil or melted butter.
  3. Wait until it becomes gold colour and flip.
  4. When it is brown on both sides you can eat it.

Also see: Cookbook:Vareniki

(Russian)


Cookbook:Six Layer Casserole

Recipes/Print version M to Z
Category Meat recipes
Servings 6
Time 2 hours 20 minutes
Difficulty Easy

Cookbook | Ingredients | Recipes | Meat Recipes | Midwestern cuisine

Six Layer Casserole - A great recipe when friends are visiting. The preparation can all be done hours in advance.

Ingredients

Procedure

  1. Spread layers of raw vegetables and rice in a 9" x 9" baking dish in the order mentioned above and crumble raw hamburger on the top.
  2. Mix the soup and water and pour over all.
  3. Add salt and pepper on top.
  4. Bake about 1 1/2 - 2 hours at 350 degrees.


Notes, tips, and variations

  • After dishing some of the casserole to your plate, spread ketchup over the top. It may sound odd but it tastes great.
  • If you double the recipe, use a tall 9" x 13" baking dish and bake it a little longer.


Cookbook:S'more

Recipes/Print version M to Z
Smores 1.jpg
Category Dessert recipes
Servings 4
Time 5 minutes
Difficulty Very Easy

Cookbook | Ingredients | Recipes | Dessert | Outdoor

S'mores are a traditional American campfire treat, prepared over an open fire or even in your own home.

Ingredients

Makes 4 single serving s'mores

Procedure

  1. Build a campfire for toasting the marshmallows.
  2. A long thin stick from the woods is hard to find (a thin, long wooden dowel may be a good substitute but will catch fire easily). The stick, which is usually taken from the ground as part of a dead tree branch, does not have to be sterilized, but simply clear of any dirt. Alternately, you may purchase a metal roaster stick. Don't use a coat hanger or chrome or galvanized metal (like fence wire). Use stainless steel.
  3. Before roasting the marshmallows, one must prepare the pieces of graham cracker, and a layer of chocolate. Break the crackers in half, so you have 2 2"x2" (5cm x 5cm) squares for each s'more. Break the chocolate bar into 1/2 oz (15g) pieces.
  4. Push a marshmallow on to the end of the stick. Using the stick to place the marshmallow directly above the flame or source of heat, toast the marshmallow until it is golden brown around the outside. Some prefer their marshmallow burned. Others like to burn the marshmallow and peel off the burned outer skin to get to the gooey center.
  5. Place the toasted marshmallow in between two pieces of graham cracker, with a layer of chocolate bar in between. The marshmallow should be hot enough to melt the chocolate. In a family setting, sometimes it is helpful for children to roast the marshmallows, and adults to supervise and assemble the s'more while preventing the child from touching the hot end of the stick. Enjoy!

If you are not camping, patio/backyard firepits work great. Here is a way to do it indoors in your own home:

  1. Prepare the pieces of graham cracker, and a layer of chocolate. Break the crackers in half, so you have 2 2"x2" (5cm x 5cm) squares for each s'more. Break the chocolate bar into 1/2 oz (15g) pieces.
  2. Place the chocolate on one of the pieces of graham cracker, and then place a marshmallow on top.
  3. Put it in the microwave for 15-25 seconds (depending on the microwave).
  4. After it has been microwaved, the marshmallow should be much bigger, fluffier, and molten, and the chocolate should be semi-melted. Place the other half of the graham cracker on top of the marshmallow and squish it down. Enjoy!

Variations

70 variations on the basic s'more recipe were published in 2007 in S'mores: Gourmet Treats for Every Occasion by Lisa Adams. Recipes include:

The Patriot

  • Milk chocolate
  • 1 graham cracker, broken in half
  • Fresh blueberries
  • 1 marshmallow
  • 1 thick strawberry slice

Arrange the chocolate on half of the graham cracker. Set blueberries atop chocolate and melt, being careful not to lose the blueberries in transport. Roast the marshmallow. Once chocolate has melted, remove graham cracker from heat and lightly press blueberries to secure them in place. Top with the strawberry slice, roasted marshmallow, and remaining graham cracker.

Minty Brownie

  • 1 marshmallow
  • A handful of Junior Mints
  • 2 brownie squares

Roast the marshmallow. If desired, melt chocolates on the brownie bottom. Once the chocolates have melted, remove brownie from heat. Add roasted marshmallow and top with remaining brownie square.

Tracey’s Caramel Apple

  • 1 marshmallow
  • 2 chewy caramels
  • 2 green apple slices, about 1/2 inch thick

Skewer the marshmallow, then the two caramels, on the same roasting stick. Roast the marshmallow and caramels. When the caramels have melted over the top of the marshmallow, and the marshmallow is cooked to your liking, slide the concoction onto one of the apple slices. Top with remaining apple slice.

Belgian s'more

  • 1 set of s'more ingredients (can be any recipe, but usually the standard one)
  • 2 red and/or black licorice

Prepare the s'mores as usual, then at the end insert either a strip of red or black licorice (or both.)

(US)


Cookbook:Sockerdricka

Cookbook | Ingredients | Recipes | Swedish recipes

Sockerdricka (Swedish for "sugar drink") is a soft drink from the 19th century. It is traditionally a fermented drink that contains ginger, but modern commercial versions consist of carbonated water, some sugar, and citric acid.

Ingredients

Procedure

  1. Boil the sugar, water, lemon and crushed ginger for 15 minutes.
  2. Strain the mixture and let it cool.
  3. Mix in the yeast and let the mixture ferment for two days.
  4. Put the drink in bottles and add a raisin to each bottle.

After five days the sockerdricka is ready for drinking.

Notes, tips and variations

  • The recipe above has lots of yeast, and not much ginger. It would work well with just 10g yeast. More ginger would be good, e.g. 100g of fresh ginger for 20 litres.

See also


Cookbook:Soda Bread

Cookbook | Ingredients | Recipes | Bread

Ingredients

  • 10 oz - Plain white flour;
  • 6 oz - Wholemeal flour;
  • 1 3/4 level tsp - Bread soda;
  • 2 heaped dessert spoons - Wheat germ;
  • 1 level tsp - Salt;
  • 7/8 pint - Buttermilk.

Procedure

  1. Grease and flour an 8 inch round baking tin.
  2. Sift the white flour into a large mixing bowl.
  3. Add the other dry ingredients and mix thoroughly.

A simple tip: Sift the flour and baking soda five times through a sieve. This ensures even mixing of the ingredients and gives a better result.

  1. Make a well in the centre of the bowl, pour in some of the buttermilk and, with a wooden spoon, gradually mix the flour into the buttermilk. Alternatively, make a volcano shape on a marble slab with the dry ingredients, add the buttermilk and mix with a knife.
  2. Add more buttermilk and mix in more flour. Continue until the flour is completely absorbed into the mix. The mix should not be over saturated, but have a slightly stretchy look.

Handle it as little as possible. You can also ball it up into one or two balls, place them on a flat baking tray, and cut a cross in the top.

  1. Turn the mix into the baking tin and place in a medium hot oven (180 degrees Centigrade, 350 degrees F) for 35 to 45 minutes, or until golden brown.
  2. Leave to cool on a wire tray.
(or Irish Brown Bread{?})


Cookbook:Pretzel

Cookbook | Ingredients | Recipes | Bread

These are soft pretzels.

Ingredients

  • 4 cups flour
  • 1 t salt
  • 1 T sugar
  • 1 package yeast (1/4 oz active dry yeast, 2.25 t dry yeast, or one 0.6 oz yeast cake)
  • 1.5 cups warm water
  • egg white (or beaten whole egg)
  • coarse salt (margarita or kosher salt)

Procedure

  1. Dissolve the yeast in the water
  2. Mix in the salt, sugar, and flour
  3. Knead the dough until it is smooth
  4. Roll out (do not cut) a blob of dough until it is about 18 inches long.
  5. If a traditional shape is desired: Make a loop with the middle of the dough, crossing the dough over itself at about the 15% and 85% areas. Give this contact point a 180° twist, then flip it (and the ends) over toward the middle of the dough piece so that the ends overlap the more-central part at about the 45% and 55% areas.
  6. Brush the pretzel with egg.
  7. Sprinkle coarse salt onto the egg.
  8. Bake at 425°F for 15 minutes.


Cookbook:Sour Cream Dip

Cookbook | Ingredients | Recipes

Ingredients

Procedure

  1. Mix the sour cream, mayonnaise, dill, onion, chives, and parsley.
  2. Season to taste with salt and pepper, and chill.


Cookbook:Southwest Pasta

Recipes/Print version M to Z
Category Pasta recipes
Servings 4
Time 15 minutes
Difficulty Very Easy

Cookbook | Ingredients | Recipes | Pasta Recipes

Pasta tossed with spices and vegetables from the Southwest United States.

Ingredients

  • 12 ounces seashell (or other) pasta
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 1 (15 ounce) can sweet corn kernels, drained
  • 1 (15 ounce) can black beans, drained
  • 1 (14.5 ounce) can peeled and diced tomatoes with juice
  • 1/4 cup salsa
  • 1/4 cup sliced black olives, drained
  • 1 1/2 tablespoons taco seasoning mix
  • salt and pepper to taste

Procedure

  1. In a large pot bring 1 quart of lightly salted water to a boil.
  2. Add pasta and cook for 8 to 10 minutes until pasta is al dente; drain water.
  3. While pasta is cooking, over medium heat, heat olive oil in a large frying pan.
  4. Cook onions and bell pepper in oil until lightly browned, about 10 minutes.
  5. Stir in corn, beans, tomatoes, salsa, olives, taco seasoning, salt and pepper. Cook until thoroughly heated, about 5 minutes.
  6. Toss heated vegetables into pasta, mix well and serve.
  7. Can be served warm or cold.


Cookbook:Southwestern Scramble

Recipes/Print version M to Z
Category Breakfast recipes
Servings 4
Time 15 minutes
Difficulty Easy

Cookbook | Ingredients | Recipes | United States | Breakfast

A Southwestern Scramble is a scrambled eggs recipe with many spicy ingredients, such as onions and chilis. For a complete breakfast, serve with sliced, fried wiejska (Polish sausage), toast, and orange juice.

Ingredients

Procedure

  1. Chop the onion and chili, and slice the bell pepper. Crack the eggs into a large mixing bowl, add the milk, and beat until well combined.
  2. Place a large frying pan over medium heat, add the butter, margarine, or cooking spray, and allow to melt. Add the onions, chili, and bell pepper, and sauté for 2-4 minutes.
  3. Add the eggs to the pan, and allow to cook for 30 seconds to 1 minute, until they just begin to set. Turn the heat up to high, and begin scrambling the eggs by scraping the bottom of the pan with a spatula and folding the cooked egg into the egg mixture.
  4. When the eggs are still moist, but mostly cooked, remove from the fire and plate.
  5. Serve while still hot.

Tips and tricks

  • To adjust the spiciness, use more or fewer chili peppers, or use types varying levels of heat.
  • The chilis are seeded because of the intense heat in the seeds, where the majority of the capsaicin is. The seeds can be left in, but the scramble will be much hotter.
  • Be sure to scrape the entire bottom of the pan, as well as the sides. Otherwise, those areas where the egg is not scraped will burn.
  • Carryover heat will continue to cook the eggs, so they should be removed from the fire while still slightly underdone, otherwise they will be over cooked.


Cookbook:Soup with Supplì

Cookbook | Ingredients | Recipes | Soups | Cuisine of Italy

Soup with Supplì - This recipe is not traditional in Italy, where the preparation stops at the cooking of the supplì (risotto balls), which are actually a little bigger than eggs.

Ingredients

Procedure

If you have some good risotto left, you can use it up by making it into little balls the size of nuts. Egg and bread crumb and fry them in butter; dry them and put them into a soup tureen with hot soup. The soup may be either clear or brown.

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:Soy Protein Bread

Cookbook | Ingredients | Recipes

The use of soy protein in this recipe increases the bread's natural flavor. This bread is very easy to prepare.

Ingredients

  • 30g (1oz) of fresh yeast
  • 2 Eggs
  • 1 cup of oil
  • 3 cups of warm milk
  • 1 table spoon of sugar
  • 1 table spoon of salt
  • 1 cup of TSP (texturized soy protein)
  • 8 cups of flour

Procedure

  1. Heat the milk until it is about to boil, then add the salt and the soy protein. Mix it for the salt to be well dissolved. Let it rest until is warm again.
  2. Put on the blender the milk and the rest of the ingredients, including the yeast. Mix it for a few seconds until it is homogeneous.
  3. Pour the mixture on a bowl and start adding the flour while mixing to keep the bread homogeneous all the time.
  4. Work the bread with your hands all the time, always keeping it smooth. You may have to add some extra flour while you work with it. Keep doing this until the bread stops being sticky.
  5. Let it rest for about 25 minutes at a warm place, with approximate constant temperature.
  6. Separate several small balls of bread of about 1 inches (2.5 cm) in diameter and half of it in height.
  7. Put the breads on a oven tray with some distance between them and leave them for other 15 minutes.
  8. Pre heat the oven at about 200°C and put the tray in a medium position inside the oven.
  9. Let them cook for about 20 minutes.

Variations

  • You may increase the amount of oil by half a cup to make it more moist and increase its lifetime.
  • You may add minced provolone into the mixture (not filling) to give it a delicious subtle taste of cheese.
  • You may of course fill it as well.
  • You may cook it in different shapes that the small bread


Cookbook:Space Cake

Cookbook | Ingredients | Recipes | Dessert | Cake

Ingredients


Procedure

  1. Preheat oven to 200º Celsius.
  2. Grease a non-stick baking tray or use non-stick wax paper to cover base.
  3. Place butter and sugar in a bowl and combine till you have a thick batter.
  4. Add flour, baking powder, cannabis and cocoa powder and combine with small amounts of water at a time till smooth. If adding any of the additional ingredients, add now.
  5. Using a table spoon place a scoop of batter on tray, 0.5" apart from each other and sides of the tray.
  6. Place tray in oven and allow to bake for 10 to 20 minutes, until center is cooked. (Pricking a toothpick in the center will let you know, if the batter sticks to the pick, it's not ready yet).
  7. Remove from oven, and allow to cool down.

Optional Suggestions

Add one or more of the following to the dry ingredients, before adding the water:

  • 1 capful mint essence.
  • 1/2 cup chocolate chips (goes well with the mint).
  • 1/2 cup coconut flakes. (an additional 2 tbsp of butter and 1/4 cup water may be needed)
  • 1 tot of Kaluha, rum or sweet brandy.

You may also wish to replace the standard butter or margarine with THC butter. The cocoa powder may be omitted from the recipe if you prefer a chocolate-free version.


Cookbook:Spaghetti alla Carbonara

Cookbook | Ingredients | Recipes | Pasta | Cuisine of Italy

Recipes/Print version M to Z
Classic-spaghetti-carbonara.jpg
Category Pasta recipes
Servings 6
Time 60 minutes
Difficulty Easy

Spaghetti alla carbonara (literally: charcoal burners' spaghetti in Italian) is an Italian pasta dish based on eggs, pecorino romano, guanciale and black pepper. It was created in the middle of the 20th century.[8]

Recipes vary, though all agree that pecorino romano, eggs, cured fatty pork and black pepper are basic. The pork is fried in fat (olive oil or lard). Then, a mixture of eggs, cheese and olive oil is combined with the hot pasta, thereby cooking the eggs. All of the ingredients are then mixed together.[8][9][10] Guanciale is the most traditional bacon for this recipe, but pancetta is a popular substitute.[11][12] In the US, it is often made with American bacon.

Cream is not common in Italian recipes, but is used in the United States[13][14], France, the United Kingdom[15], Australia[16] and Russia (especially in Moscow). Italian Chef Luigi Carnacina used cream in his recipe[17] Other Anglo/Franco variations on carbonara may include peas, broccoli or other vegetables added for colour.[14] Yet another American version includes mushrooms. Many of these preparations have more sauce than the Italian versions.[18]

In all versions of the recipe, raw eggs are added to the sauce and cook with the heat of the pasta.

Origin and history

Like most recipes, the origins of the dish are obscure but there are many legends. As 'carbonara' literally means 'coal miner's wife', some believe that the dish was first made as a hearty meal for Italian coal miners. Others say that it was originally made over charcoal grills, or that it was made with squid ink, giving it the color of coal. It has even been suggested that it was created by, or as a tribute to, the "charcoalmen", a secret society prominent in the unification of Italy. Also, the name may be from a Roman restaurant named Carbonara[19][20]

The dish is not present in Ada Boni's 1927 classic La Cucina Romana, and is unrecorded before the Second World War. It was first recorded after the war as a Roman dish, when many Italians were eating eggs and bacon supplied by American troops. [21]

Ingredients

Utensils

  • large pot
  • large skillet
  • bowl
  • measuring cups and spoons
  • fork

Procedure

  1. Dice the pancetta into small pieces (1 inch [2.5cm] will do).
  2. Bring a big pot of water to a boil and add salt when it begins to simmer.
  3. Cook the spaghetti until it is al dente and drain it, reserving ½ cup (118 ml) of water.
  4. As spaghetti is cooking, heat the olive oil in a large skillet over a medium-high heat. When the oil is hot, add the pancetta and cook for about 10 minutes over a low flame until the pancetta has rendered most of its fat but is still chewy and barely browned.
  5. In a bowl, slowly whisk about ½ cup of the pasta water into the egg yolks, using a fork. Add the Parmesan cheese and pepper. Mix with a fork.
  6. Transfer the spaghetti immediately to the skillet with the pancetta. Toss it and turn off the heat. Add the egg mixture to the skillet with the pasta and toss all the ingredients to coat the pasta. Taste the pasta and add salt and black pepper, if necessary.

Beverages

Ideally this dish is served with a red wine (Merlot, Chianti, Montepulciano d’Abruzzo), allowed to decant for several hours, and served at 65°F (18°C).

See also

References


Cookbook:Spanish Omelet

Cookbook | Ingredients | Recipes | Breakfast | Omelet recipes

The Spanish tortilla is one of the best-known Spanish dishes, and it would be very rare to find a tapas bar that does not offer the Spanish tortilla. This tapa is versatile, and other ingredients such as mushrooms, tomatoes, and peppers can be added to create variety. The Spanish tortilla can be served warm or cold, and is often topped with mayonnaise or tomato sauce.

Ingredients

Procedure

  1. Peel and slice potatoes. The slices should be quite thin.
  2. Meanwhile, heat the oil on a low heat in a large sauté pan
  3. Add the potatoes to the sauté pan, and fry until soft and cooked through, but not browned. This can take quite a while - don't rush it. It is a good idea to keep the pan covered - that way the steam from the potatoes at the bottom of the pan helps cook the ones at the top.
  4. Slice the onion thinly. Fry it lightly in frying pan, stirring frequently for a few minutes or until sweet. Or you can simply add them to the potatoes for the last five minutes of cooking.
  5. Beat the eggs in a large bowl and add salt
  6. Add the hot cooked potatoes and onion to the egg in the bowl, gently mix the potatoes and onion into the egg and leave it for five minutes. This starts the egg cooking and helps cover the potato slices in egg so it all sticks together nicely.
  7. Drain oil, and reserve oil for another time.
  8. Pour the potatoes, onion and egg mix back into the pan, and cook for about 5 minutes on a low heat. Keep the pan moving so the mix doesn't stick to the pan. A non-stick pan makes this much easier.
  9. When the edge of the tortilla looks cooked place a large, flat plate over the pan (like a lid), put one hand on the plate to hold it in place and turn the whole thing over (the first few times you do this it is best do this over the sink - can be very messy)
  10. You should now have an up-side-down omelette on your plate - cooked on top - raw underneath. Check the pan is clean and scrape any bits that have stuck in the pan off and add a bit of oil if it is looking dry. Now slide the omelette back into the pan to cook the bottom.
  11. Cook for another few minutes,
  12. Repeat the turning trick a couple of times (practice makes perfect) to make sure it is cooked evenly.
  13. Then serve onto large plate, cut into wedges, and serve with more tapas. Sliced tomatoes, fresh bread and mayo make it into a great meal.


Cookbook:Spiced Pumpkin Soup

Recipes/Print version M to Z
Category Soup recipes
Servings 6
Energy 128 Cal
Time 1 hour
Difficulty Medium

Cookbook | Ingredients | Recipes | Soups

NUTRITION FACTS:
Serving Size: 1/6 of recipe (300 g)
Servings Per Recipe: 6
Amount per serving
Calories 128
Calories from fat 31
Total Fat 3 g
Saturated Fat 2 g
Cholesterol 7 mg
Sodium 351 mg
Total Carbohydrates 19 g
Dietary Fiber 3 g
Sugars 0 g
Protein 6 g
Vitamin A 405%
Vitamin C 15%
Calcium 8%
Iron 8%

Ingredients

  • 1 tablespoon butter
  • 1 cup onion, chopped
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon cumin
  • 1/4 teaspoon ground nutmeg
  • 2 garlic cloves, crushed
  • 1 cup peeled and cubed sweet potato
  • 1/4 teaspoon salt
  • 2 14-oz cans of nonfat and low-sodium chicken broth or vegetable stock
  • 1 15-oz can of pumpkin
  • 1 cup 1% milk
  • 1 tablespoon fresh lime juice

Procedure

  1. Melt butter in a Dutch oven or large saucepan over medium-high heat. Saute onion for 3-4 minutes then add flour, curry, cumin and nutmeg and saute for 1 minute.
  2. Add sweet potato, salt, chicken broth and pumpkin and bring to a boil. Reduce heat to medium-low and simmer, partially covered for about 20-25 minutes or until sweet potatoes are cooked through and softened. Remove from heat and let stand for 10 minutes to cool.
  3. Place half of the pumpkin mixture in a blender and process until smooth. Using a strainer, pour soup back into pan. Repeat with rest of soup.
  4. Raise heat to medium then stir in milk and cook for 5 minutes or until soup is heated through.
  5. Remove from heat and add lime juice.

Notes, tips, and variations

This recipe is from the Seattle and King County Public Health Office at http://www.metrokc.gov/HEALTH/nutrition/recipes/pumpkinsoup.htm


Cookbook:Spicy Chicken Casserole

Recipes/Print version M to Z
Category Meat recipes
Servings 6
Time 50 minutes
Difficulty Easy

Cookbook | Ingredients | Recipes | Meat Recipes | United States

Spicy Chicken Casserole - This casserole isn't that spicy unless you make it that way. In fact, change the ingredients to suit your own taste and it will probably taste better.

Ingredients

Procedure

  1. Mix all ingredients except tortillas and cheese.
  2. Layer in baking dish: tortillas, chicken, cheese.
  3. Layer twice, and finish with cheese.
  4. Bake at 375°F for 30-40 minutes.


Cookbook:Spicy feta burger

Cookbook | Ingredients | Recipes

Ingredients

Procedure

  1. Mix spices into beef, using hands, until well-mixed.
  2. Form eight small balls of meat, then press into very flat pancake shapes.
  3. Top four with about 2 tbsp. crumbled feta cheese, then cover with the other four.
  4. Press together firmly to flatten, then crimp edges tightly to make four burgers.
  5. Chill.
  6. Cook as regular burgers in a skillet or on the grill. Handle gently to avoid crumbling.

Serve on toasted white or rye bread with spicy mustard.

Makes four burgers.

Notes, tips and variations

  • Any other cheese that doesn’t melt easily can be substituted for feta in this recipe. Some possibilities are Parmesan, Swiss, and Jarlsberg. If you use a cheese that melts and becomes runny, however, it will all drip out.
  • If you plan to grill the burgers, you can opt to mix the feta in with the beef and simply treat as regular burgers. Don’t try this on a skillet, however, as the cheese will stick and burn.


Cookbook:Sprout Salad

Cookbook | Ingredients | Recipes | Salad

Sprouts make for an excellent salad, both tastier and more nutritious than a lettuce-based salad. Placement as directed ensures that the salad is easily forkable (the fork loosely passes through the top layers to embed in the lowest layer) and ensures that the oil will not all puddle at the bottom. This salad serves two adults, assumed to be eating from the same dish.

Ingredients

Procedure

  1. Cut the tomatoes into chunks, about 1.2 inches in diameter. If using tomatoes that are small, cut each one at least once. Remove the core and, optionally, the gooey parts.
  2. Cut the celery crosswise, with 1-inch spacing near the thick base and 2-inch spacing near the narrow top.
  3. Distribute the celery and tomato pieces evenly in the bottom of a wide bowl. (the salad bowl)
  4. Holding the sprouts so that they do not separate and entangle themselves, wash them under running water.
  5. Place the sprouts into a bowl full of water. Gently dunk them and change the water a few times, removing the seed casings without getting the sprouts all tangled up.
  6. Drain the sprouts well. You may need to shake them a bit.
  7. Spread the sprouts over the tomatoes and celery, still being careful not to make a tangled mess.
  8. Sprinkle the bacon bits over top of the sprouts. The sprouts should be well-covered; use more bacon if needed.
  9. Drizzle oil over the bacon. The oil will adhere to the bacon better than it does to the sprouts.
  10. Sprinkle vinegar over everything.

Notes, tips and variations

  • Garnish it with raisins and crunchy dry roasted peanuts.


Cookbook:Sponge Cake

Cookbook | Ingredients | Recipes | Dessert | Cake

Sponge cake is the most commonly recognised variety of baked confectionery in Britain. It has a sweet taste, often flavoured with vanilla, chocolate or other additions. It can be cut and displayed in a very large number of different ways.

A more difficult version of this recipe is available for those having a kitchen scale and wanting to use it.

Ingredients

For the cake

  • 2 eggs
  • 1 Cup minus 2 Tablespoon Self-Rising Flour
  • 1/2 cup superfine sugar
  • 1/2 cup butter
  • 2 mounded Tablespoon baking soda (unused, but you supposedly need it)

If your eggs seem kind of big, you might want to increase the amounts of some ingredients. Add an extra teaspoon each of sugar and butter, and two extra teaspoons of flour. Also, note the adjustments below based on usage of optional ingredients.

Extras (Optional)

  • vanilla extract (1-2 t)
  • food coloring (according to looks)
  • cocoa powder (according to taste. Use 3 parts less flour for every 4 parts added.)

For the filling

Choose one of these to spread between two cakes if making a cake with more than two eggs.

  • 2 to 4 T jelly (softened with pallette knife or similar) or
  • Buttercream (cream together 1/2 c superfine sugar and 1/2 c butter)

For dredging

  • 1/3 cup sugar, any type

Procedure

  1. Preheat an oven to 400°F.
  2. Cream together the sugar and butter in the mixing bowl. They should achieve a creamy texture with quite a thick consistency. The longer, harder and faster the butter and sugar are creamed the lighter the cake will be when cooked.
  3. Add both eggs and mix well.
  4. Add all the flour and mix well.
  5. Add any food coloring, flavoring etc. at this point. If you add liquid ingredients, add the same volume again of sugar-and-flour mix to compensate. If adding dry ingredients, ensure to use 3 parts less flour for every 4 parts of extra ingredient added.
  6. Beat with wooden spoon in a circular motion, trying to incorporate as much air as possible.
  7. Grease one or two cake pan(s) with butter. You may wish to use a springform pan for this recipe.
  8. Spoon, then scrape, as much cake mixture as possible into the pan(s). If using two pans, try to ensure that both tins have an equal amount of cake mixture in them and that both are not more than 3/4 filled.
  9. Put the cake tins into the oven and leave them for approximately 10 minutes before checking them. The cooking time should eventually reach around 15 minutes: keep checking them regularly after about 8 minutes since ovens vary.
  10. Turn the cake out onto a wire rack to cool.
  11. If doing two layers, turn one of them upside down and spread your filling onto its base, then stick the other cake (top up) onto the upside-down cake.
  12. Dredge the cake with sugar using a spoon.


Cookbook:Stargazy Pie

Cookbook | Ingredients | Recipes | Cuisine of the UK

Stargazy Pie – a rich fish pie from Cornwall in the United Kingdom.

Stargazy pie, with sardines looking skywards before it is baked in the oven

The Wikipedia photo (shown) implies that rather than a two or three inch high"desert" pie tin one should use a pie dish that could be called a casserole dish.

Ingredients

(Dependant on size of pie-dish)

Procedure

  1. Scale, clean & bone the fish, retaining heads.
  2. Season inside each with salt, pepper & parsley, roll neatly.
  3. Butter dish, & sprinkle a thick layer of breadcrumbs on.
  4. Lay in some of the fish, then alternate breadcrumbs & fish until dish is full.
  5. Cover with rashers.
  6. Beat eggs with vinegar, pour into pie, or use cream.
  7. Cover with pastry.
  8. Arrange heads on pastry, so as they are looking up (to the stars).
  9. Bake in a hot oven.
  10. Serve with a sprig of parsley in mouth of each fish.

Notes

  • from St. Agnes W.I. in Cornish Recipes, Ancient & Modern, 22nd Edition, The Cornwall Federation of Women's Institutes 1965.
  • First collected & published by Edith Martin, Tregavethan, Truro, 1929, for The Cornwall F.of W. I.


Cookbook:Steak tartare

Cookbook | Ingredients | Recipes

Steak tartare is a meat dish made from finely chopped, or ground raw beef. It is often served with onions and seasonings, and sometimes with raw egg.

This dish is popular in Belgium, where it is known as Filet américain ("American fillet").

Ingredients

  • 1/2 pound (225g) of quality beef (filet mignon) with all connective tissue removed.
  • One egg yolk.
  • One Teaspoon Worcestershire or Soy sauce.
  • One Tablespoon whole grain mustard.
  • 1-3 drops of hot pepper sauce, as desired.
  • 2 Tablespoons of chopped onions.
  • Salt and fresh ground pepper to taste.

In Poland - (Steak Tartare called - "Tatar" or "Stek Jednojajeczny" ) - in some recipes diced Polish style pickled cucumber or polish Gherkin "ogorek konserwowy" are added. Traditional Polish recipe involves meat (filet mignon), egg yolk, chopped onions, diced Gherkin, Salt and fresh ground pepper plus salt to taste; sometimes served on the wheat white bread.

Procedure

  1. Finely chop the beef, or run twice through a meat grinder with 1/4 inch (0.75cm) plate.
  2. Mix all the ingredients loosely and spread on bread slices (Rye, Pumpernickel, etc.) to make open-faced sandwiches. The steak tartare may also be served on buttered toast. Serve on chilled plates with a favorite beverage.

Note that consumption of steak tartare made with contaminated ingredients can cause serious illness or death. It is very likely that one can contract either pathogenic E Coli infection or salmonellosis since even the best ground beef is a composite of many different slaughtered animals, increasing the risk incrementally.


Cookbook:Steamed Artichoke

Recipes/Print version M to Z
Category Vegetable recipes
Servings 2-5
Energy 9 Cal
Time 1 hour
Difficulty Very Easy

Cookbook | Ingredients | Recipes

Basic recipe on how to cook artichokes.

Ingredients

Procedure

  1. Cut off artichoke stem and head.
  2. Remove base leaves and cut off pointy end of upper leaves.
  3. Rub artichoke in lemon to preserve color.
  4. Add salt (and any seasonings) to 3 inches of water, bring to low boil.
  5. Place artichoke top down in pot tall enough to place lid without touching the artichoke.
  6. Boil on low 30-45 minutes until bottom can be punctured without resistance.
  7. Place artichoke 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.

Seasonings

  1. Parsley
  2. 1-2 Garlic per artichoke
  3. Pepper
  4. 1/8 cup white wine.

Simple Dips

This dip is in our opinion more tasty than butter or mayonnaise:

  • 1/2 cup of Dijon mustard
  • 1/4 cup of mayonnaise
  • 1 tablespoon horseradish


Cookbook:Steamed Buns with BBQ Pork

Recipes/Print version M to Z
Category Bread recipes
Servings 12 buns
Time prep: 30 minutes
rise: 90 minutes
cooking: ~20 minutes
Difficulty Medium

Cookbook | Ingredients | Recipes | Bread recipes

This is a yeast dough bun that is stuffed with a meat filling and steamed until cooked.

Ingredients

Steamed buns

Bun filling

Procedure

Steamed buns

  1. Stir yeast and 1 tablespoon of sugar into 1-1/2 cups of warm water (95°F / 35°C.). Let stand for 15-minutes.
  2. Mix yeast water, 2 more tablespoons of sugar, flour, cooking oil, baking powder and salt in mixing bowl.
  3. Stir until dough forms. Knead dough for 10-minutes.
  4. Allow dough to rise in a warm place for 1-1/2 hours.
  5. Punch dough down and divide into 12 pieces.
  6. Roll each piece of dough into a ball, then flatten with rolling pin into a 6-inch (15cm) circle.
  7. Place 1 tablespoon of meat filling in center of each flattened piece of dough.
  8. Lift the edges of the flattened dough up around the filling and bring edges together.
  9. Pinch edges closed to form filled bun.
  10. Place buns on parchment paper.
  11. Allow to rise in warm place 1 hour, until doubled in size.
  12. Steam buns, in steamer, over boiling water for 20-minutes.
  13. Remove from steamer. When cool enough to handle, remove parchment paper from bottom.
  14. Serve warm.

Bun filling

  1. Place all ingredients in food processor.
  2. Process until ingredients are blended and chopped fine.
  3. Use 1 tablespoon of mixture per bun.

Warnings

Keep leftovers refrigerated. Reheat in microwave for 30 to 45 seconds.

(China)


Cookbook:Steamed Rice

Cookbook | Ingredients | Recipes

Steamed rice is a simple dish but many people have trouble cooking it - being too much rice or too much water.

This recipe for steamed rice is failsafe and does not require special rice cookers or microwaves.

Ingredients

  • 1 part rice - 1 cup (250ml, 8.5 fl oz) is enough rice for three adults.
  • 2 parts water
  • ¼ teaspoon salt (optional)

Procedure

  1. The universal rule with cooking steamed rice is that the proportion of water should be double that of the rice. If you use one cup of rice you must use two cups of water. If you use two cups of rice you must use four cups of water.
  2. Place the rice in a deep saucepan with lid
  3. There is no need to wash the rice but you can if you choose to.


1. Fill cup with desired amount of rice.
2. Pour rice into saucepan (mix optional salt in at this point)
3. Pour water into saucepan. Remember - twice as much water as rice.
4. Stir water so that floating rice sinks.
5. Place saucepan on stove and set temperature to "high". Do not cover.
6. Wait until water begins to boil.
7. Stir rice again.
8. Set temperature to lowest setting. Cover saucepan with lid.
9. After twelve minutes turn the element off and uncover. The rice is ready to eat.


Cookbook:Stewed dry figs dessert

Recipes/Print version M to Z
Category Dessert recipes
Servings 4
Time 15 minutes
Difficulty Easy

Cookbook | Ingredients | Recipes

Stewed dry figs dessert (Hoshaf me fiq të thatë) is an Albanian pudding.

Ingredients

Procedure

  1. Stir sugar into milk, bring to a boil and remove from heat. Add figs slowly, stirring continuously.
  2. Pour into earthenware serving bowls and bake in moderate oven (350F, 180c) for 10 minutes.
  3. Chill and sprinkle with cinnamon.

Serve cold. Serves 4.

References

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

(Albanian)


Cookbook:Stewed Oysters

This Cookbook page needs work. Please improve it. See the talk page for discussion regarding improvements.
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Cookbook | Ingredients | Recipes | Seafood | Oyster

There are several ways to stew oysters. Two recipes are given below.

Recipe 1

Ingredients

Procedure

  1. If you are using fresh, live oysters, shuck them, saving any liquid in the oyster.
  2. Put your oysters with all their liquor into a saucepan; add the butter, salt, black pepper, mace, and bay leaves
  3. Bring to a simmer for five minutes. Add the cream and shake all well together while heating through.
  4. Pour onto a plate or platter, grating a little fresh nutmeg on each oyster as it lies in the sauce.

Stewed Oysters, Recipe 2

Ingredients

  • 24 raw oysters
  • 1/4 cup cream
  • 1 tablespoon butter
  • 1 tablespoon flour
  • salt, mace, and pepper, to taste

Procedure

  1. If using live oysters, shuck the oysters and save with the liquid in the shell.
  2. Beat the butter smooth with the flour.
  3. Put the oysters in a pan over medium heat. When they become hot, stir in the cream, butter, and flour. Season to taste with salt, mace, and pepper.
  4. They should be served as soon as they are taken off the fire.

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


Cookbook:Strudel

Cookbook | Ingredients | Recipes | Desserts | German Cuisine

Strudel - I learnt this version from my exchange hosts in Germany. Serve warm with ice cream.

Ingredients

  • 4 fresh apples, preferably red
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons white sugar
  • 1/2 cup melted butter
  • filo pastry sheets

Procedure

  1. Preheat oven to 200 degrees Celsius.
  2. Peel, core and cube apples.
  3. Combine apples, cinnamon, and sugar. Mix well.
  4. Generously brush filo pastry sheets with butter.
  5. Spread apple mixture over pastry sheet.
  6. Alternate with two layers of filo pastry for every layer of apple mixture.
  7. Brush with melted butter.
  8. Bake for 30 minutes or until pastry is golden brown.

Notes, tips and variations

  • For more tartness, substitute for 3 red apples and 1 green apple.
  • If you are unable to obtain ground cinnamon, substitute for cinnamon powder.


Cookbook:Broccoli Stir Fry

Cookbook | Ingredients | Recipes | Meat Recipes

Ingredients

Procedure

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

Variation

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


Cookbook:Stuffed Mushrooms with Crabmeat

Cookbook | Ingredients | Recipes

Stuffed Mushrooms with Crabmeat

Ingredients

  • 12 ea large mushrooms
  • 1 ea env. vegetable soup mix
  • 6 oz (220g) crab meat
  • 1/2 cup (120ml) sour cream or plain yogurt
  • 3 tbsp plain dry bread crumbs
  • 1 tbsp fresh dill (optional)
  • 2 dashes hot pepper sauce
  • 1/8 tsp pepper (or to taste)
  • 2 tbsp butter melted

Procedure

  1. Preheat oven to 350 degrees F (180c).
  2. Remove and finely chop mushroom stems.
  3. In a bowl, combine chopped mushroom stems, vegetable soup mix, crabmeat, sour cream, bread crumbs, dill, hot pepper sauce, and pepper. Set aside.
  4. On lightly greased baking sheet, arrange mushroom caps; stuff with crabmeat mixture, then brush with butter.
  5. Bake 15 minutes or until tender.


Cookbook:Stuffed Portabella Mushrooms

Cookbook | Ingredients | Recipes | Vegetarian cuisine

Ingredients

Procedure

  1. Generously sprinkle vinegar over the mushrooms, and top with garlic. Leave for 30 mins or so.
  2. Combine the rest of the ingredients in a bowl (egg, cheeses, crackers and seasonings). Mix well. Spoon the mixture onto the mushrooms.
  3. Bake at 350 °F for 40 minutes.

Serves 4.


Cookbook:Succotash

Recipes/Print version M to Z
Servings 6-8 persons
Difficulty Medium

Cookbook | Ingredients | Recipes | United States

Succotash - A recipe with a great name.

Ingredients

Procedure

Cover pork with water, and parboil it; add beans cooked until they burst; then add corn, sugar, butter, and pepper to taste. After corn is added, watch carefully to keep from scorchin