Rice, Pasta and Salads

Rice, Pasta and Salads
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Contents
Articles
Add #8 to page number for PDF page search Rice
Cookbook:Aj de Gallina Cookbook:Arroz con Pollo Cookbook:Arroz Negro Cookbook:Arroz Tapado Cookbook:Arroz con Leche Cookbook:Barbeque fried rice Cookbook:Basmati rice Cookbook:Bibimbap Cookbook:Black Bean Stir-Fry Cookbook:Brown Rice Casserole Cookbook:Brown Rice with Ground Turkey Cookbook:Browned Rice Cookbook:Bua Loi Cookbook:Bubur Candil Cookbook:Chicken Biryani Cookbook:Chicken Rice Salad Cookbook:Chicken fried rice Cookbook:Coconut chicken Cookbook:Com chien Cookbook:Simple biryani Cookbook:Cornbread & Chicken Casserole Cookbook:Crab Fried Rice Cookbook:Curried Rice Cookbook:Dirty rice Cookbook:Dosa Cookbook:Duck fried rice Cookbook:Easy Maklubi Cookbook:Egg Rice Cookbook:Favorite Beans and Rice Cookbook:Fried Rice 1 2 2 4 6 9 10 11 12 13 17 18 19 20 21 22 23 25 26 27 28 30 31 32 33 33 35 38 39 40 41 42
Cookbook:Garbanzo bean stew Cookbook:Gimbap Cookbook:Gin Fried Rice Cookbook:Gunkanmaki Cookbook:Hoppin John Cookbook:Horchata Cookbook:Hyderabad Biryani Cookbook:Idli Cookbook:Indian Rice Cookbook:Italian Rice Pilaf Cookbook:Italian Rice Pudding Cookbook:Italian Rice with Wild Mushrooms Cookbook:Italian risotto Cookbook:Jambalaya Cookbook:Smothered okra Cookbook:Jambalaya II Cookbook:Kashmiri Pulao Cookbook:Katchi Biryani Cookbook:Kedgeree Cookbook:Khara pongal Cookbook:Kheer Cookbook:Khichdi Cookbook:Khichuri Cookbook:Klepon Cookbook:Kushari Cookbook:Loco Moco Cookbook:Meatless Sloppy Joes Cookbook:Mejadra Cookbook:Mexican Rice Cookbook:Mexican Rice Pilaf Cookbook:Microwave Risotto Cookbook:Middle Eastern Meatballs Cookbook:Mike's Bean and Rice Bake Cookbook:Mike's Saffron Rice and Beans Cookbook:Minestrone alla Capucina Cookbook:Minestrone of rice and cabbage Cookbook:Mjeddrah Cookbook:Mung Beans and Brown Rice
44 45 46 47 48 49 50 52 54 55 56 57 58 58 60 61 62 63 65 67 68 69 70 72 73 74 75 76 77 78 79 80 81 82 83 84 85 86
Cookbook:Mushroom Fried Rice Cookbook:Nasi Goreng Cookbook:Nasi lemak Cookbook:Nigirizushi Cookbook:Paella Roja Cookbook:Paella Valenciana Cookbook:Paella de Marisco Cookbook:Pandora's Feast Cookbook:Pastel de Arroz Cookbook:Peanut Chicken Stir-Fry Cookbook:Pineapple fried rice Cookbook:Pohe Cookbook:Pulao Cookbook:Puliyodarai Quick Cookbook:Pulut Durian Cookbook:Queens soup Cookbook:Rice Pilaf Cookbook:Rice Pudding Cookbook:Rice Wheat Spread Cookbook:Rice an' Peas Cookbook:Rice and Beef Soup Cookbook:Rice in Fish Broth-Sayyadieh Cookbook:Curry Fried Rice Cookbook:Rice with Tofu and Nuts Cookbook:Rice-Oat-Semolina Burger Cookbook:Risotto Cookbook:Risotto ai funghi Cookbook:Risotto alla Milanese Cookbook:Traditional Italian Risotto Cookbook:Saffron Rice Cookbook:Saffron Sweet Rice Cookbook:Salted fish fried rice Cookbook:Sarmi Cookbook:Seafood fried rice Cookbook:Sindhi biryani Cookbook:Six Layer Casserole Cookbook:Smoking Shrimp Creole Cookbook:Soup with Suppl
87 89 90 91 92 96 99 102 103 105 106 107 108 109 110 111 112 113 114 115 116 117 118 119 120 121 124 126 128 129 130 131 132 133 134 135 136 137
Cookbook:Southwestern Black Beans and Rice Cookbook:Spanish Rice Cookbook:Steamed Rice Cookbook:Steamed Sweet Rice Cookbook:Stewed Vegan Maki Cookbook:Stuffed peppers Cookbook:Supa Topcheta Cookbook:Sushi Cookbook:Sushi Rice Cookbook:Sweet Rice Cookbook:Sweet Rice Fritters Cookbook:Sweet pongal Cookbook:Tahdiq Cookbook:Tapai Cookbook:Tomato Curry Cookbook:Tri-colored Autumn Rice Balls Cookbook:Tuna Rice Casserole Cookbook:Tuscan Mushroom Risotto Cookbook:Vangibhat Cookbook:Vegetarian fried rice Cookbook:Yeung chow fried rice Cookbook:Zereshk Palau Cookbook:Chinese Congee
138 139 140 142 143 144 145 146 149 151 152 152 154 155 156 157 158 159 160 161 162 163 164 165 165 167 168 169 172 173 174 175 176 177 179 180 181
Pasta
Cookbook:Pasta Recipes Cookbook:Carbonara, American Version Cookbook:Easy pasta sauce Cookbook:Egg noodles Cookbook:Eggplant Pasta Cookbook:Fiddlehead-Portobello Linguine Cookbook:Fresh Pasta with Mozzarella, Tomato and Basil Cookbook:Garlic Parmesan Pasta Cookbook:Hamburger Skillet Dinner Cookbook:Lasagne Cookbook:Lasagne with bean sauce Cookbook:Lemon Chicken Pasta Cookbook:Alfredo Sauce
Cookbook:Macaroni & Cheese (Baked) Cookbook:Melanzane Parmigiana Cookbook:Mostaccioli Cookbook:Pancetta Fusilli with Herb Shallot Cream Cookbook:Pasta e Fagioli Cookbook:Pasta with Hot Dogs Cookbook:Pesto Cookbook:Ricotta Lasagne Cookbook:Rigatoni pasta with Ricotta in Tomato Cream Sauce Cookbook:Sausage and Tortellini Soup Cookbook:Simple Italian Sausage Spaghetti Dinner Cookbook:Southwest Pasta Cookbook:Spaghetti alla Carbonara Cookbook:Spaghetti alle Vongole Cookbook:Spaghetti alla Puttanesca Cookbook:Spaghetti and Meatballs Cookbook:Spaghetti Bake Cookbook:Spinach Pesto Linguine Cookbook:Sweet Italian Sausage Skillet Cookbook:Tomato Pasta Cookbook:Traditional Tuna Casserole Cookbook:Zucchini Pasta Bake
182 184 186 187 188 189 190 192 194 195 196 198 199 202 204 207 210 211 212 213 214 216 217 217 218 220 221 222 223 224 226 227 228 229 230 231 232
Salads
Cookbook:Acar campur Cookbook:American Potato Salad Cookbook:Asian chicken salad Cookbook:Best Coleslaw Ever Cookbook:Betty's Salad Cookbook:Broccoli Salad Cookbook:Caesar Salad Cookbook:Carrot Salad Cookbook:Carrot and Raisin Salad Cookbook:Chef Salad Cookbook:Chicken Cabbage Salad Cookbook:Coleslaw Cookbook:Quick garlic croutons Cookbook:Cucumber & Tomato Salad
Cookbook:Cucumber and Radish Salad Cookbook:Dill Cucumber Salad Cookbook:Falafel salad Cookbook:Fresh Broadbeans Salad Cookbook:Frog's Eye Salad Cookbook:Gado-gado Cookbook:Grammy's Potato Salad Cookbook:Grilled Chicken & Arugula Salad Cookbook:Grilled Radicchio with Bacon Dressing Cookbook:Israeli Salad Cookbook:Karedok Cookbook:Lynn's Veggie Salad Cookbook:Macaroni Salad Cookbook:Marinated Cucumbers and Onions Cookbook:Moroccan Salad Cookbook:Pepperoni Pasta Salad Cookbook:Pizza Salad Cookbook:Potato Salad Cookbook:Great American Potato Salad Cookbook:Roast Butternut, Biltong and Brown Rice Salad Cookbook:Salade Frisee Cookbook:Sesame Noodle Salad Cookbook:Shopska Salata Cookbook:Simple Ayurvedic Sprout Salad Cookbook:Snezhanka Cookbook:Spicy Crab & Arugula Salad Cookbook:Spinach Salad Cookbook:Sprout Salad Cookbook:Steak, Bacon, and Arugula Salad Cookbook:Tabouli Cookbook:Tabula Cookbook:Tarbes Salad Cookbook:Three Bean Confetti Salad Cookbook:Tomato and Onion Salad Cookbook:Tomato Salad Cookbook:Traditional Salad of Cyprus Cookbook:Tuna & Herb Salad Cookbook:Tuna Salad
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Cookbook:Turkey and Bacon Salad Cookbook:Vegetable Salad Cookbook:Waldorf Salad Cookbook:Wild Spinach and Lemon Salad
272 273 274 276
References
Article Sources and Contributors Image Sources, Licenses and Contributors 277 283
Article Licenses
License 285
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Rice
Cookbook:Aj de Gallina
Cookbook | Ingredients | Recipes | Cuisine of Peru
Aj de Gallina
Category Servings Time Difficulty
Peruvian recipes 8 45 mins approx
Aj de Gallina (Spanish for chili pepper chicken) is a traditional Peruvian dish which has its roots in the social upheaval of the French Revolution in 1789.[1] Chefs working for wealthy families lost their jobs after French aristocrats were imprisoned and executed. Some of these chefs travelled to the New World, including Peru, bringing with them French culinary expertise. Wealthy Peruvian creole families hired them to demonstrate their wealth to the ruling Spaniards. The fusion of local cuisines with French cooking traditions led to many new recipes, including aj de gallina. This is a shredded chicken dish in a spicy sauce flavored with cheese, garlic, nuts and Peruvian chili peppers.[2] Peruvians love eating this dish on cold days.
Ingredients
1300g (4 lb) chicken 120ml ( cup) of olive oil 1 large finely chopped onion 8 cloves of minced garlic 3 hot yellow South American chilis (seeds and filaments removed): Adjust quantity for individual taste. Salt and pepper to taste 1 chicken stock cube loaf of bread 110g ( lb) of chopped pecans 110g (4 ounces) grated Parmesan cheese 1 can evaporated milk 1.6 kg (3.5 lbs) boiled rice (tasted with chopped garlic and salt) 4 hard boiled eggs 6 potatoes 120g ( cup) black olives
Cookbook:Aj de Gallina
Preparation
1. Boil chicken in salted water together with the stock cube. Remove bones and break into bite size pieces, keeping the resulting chicken stock. 2. In a saucepan, heat oil and saut the onion, garlic, and finely chopped chili peppers and add salt and pepper. Fry this until the onions are cooked and golden. 3. Soak the bread in two cups of the stock from the boiled chicken and place in a blender for a couple of minutes and then add the resulting liquid to the saucepan. 4. Cook slowly for ten minutes. Cook slowly, stirring to thicken. 5. While the Aj de Gallina is cooking slowly, boil the rice: first fry the garlic for a couple of seconds, then add the rice and the salt, then add the water. When the water starts to boil, let te rice cook in a closed pot very slowly for about 20 minutes or until the water has completely evaporated (hint: to cook "peruvian" rice: cook a cup of rice in two cups of water) 6. Back to the Aj de Gallina: add the chopped pecans, grated cheese, and chicken pieces. Cook until it has a thick creamy texture. About five minutes before serving, add the evaporated milk and continue cooking on low heat. 7. Serve over the boiled rice and garnish with halved potatoes, eggs quartered lengthwise, and olives.
References
[1] Info on aj de gallina recipe on the Friends Eat website (http:/ / friendseat. com/ Aji-de-Gallina-Recipe) [2] Info on aj de gallina recipe on the Group Recipes website (http:/ / www. grouprecipes. com/ 29399/ aji-de-gallina. html)
Cookbook:Arroz con Pollo
Cookbook:Arroz con Pollo

Cookbook | Ingredients | Recipes | Rice Recipes | Cuisine of Puerto Rico | Cuisine of Cuba
Arroz con Pollo
Category Time
Chicken recipes 1 hour
Arroz con pollo (rice with chicken) is a traditional dish that's common throughout Latin America especially in Cuba, Panama, Peru, Puerto Rico, Costa Rica, and the Dominican Republic. However, it resembles paella, a Spanish dish, both in its ingredients and cooking technique, and may very well be a New World adaptation of it. Common ingredients for arroz con pollo include rice, vegetables, fresh herbs and chicken.
Ingredients
A three to four pound chicken cut into serving pieces salt and pepper to taste olive oil 4 cloves of fresh, minced garlic 1 medium onion, chopped 8 oz diced red bell pepper 1 can (15 ounce) diced tomatoes 1/2 tablespoon sweet paprika 1/2 oz chopped cilantro 6 cups chicken bouillon a handful of cilantro 8 saffron threads or 1 teaspoon food coloring for yellow rice 2 cups medium or long-grain rice 8 oz canned peas (thoroughly drained)
Procedure
1. Season the chicken with two pinches of salt and a pinch of pepper. 2. Pour enough olive oil into a large skillet to just barely cover the bottom. 3. Saut chicken in oil until brown. There are two ways to proceed from here: Either remove the chicken from the skillet or keep it there. 4. Saut garlic until brown. Be careful, garlic burns easily. 5. Add the onion, bell pepper, tomatoes and paprika. Saut until the vegetables are tender. 6. Transfer the ingredients to a large stewing pot. 7. Add the cilantro, bouillon and saffron (or food coloring). Bring to a rolling boil.
Cookbook:Arroz con Pollo 8. Add the rice and mix well. Simmer over medium heat until the rice is cooked and the liquid is absorbed. Add more broth or water if the liquid evaporates before the rice is cooked. 9. Add the chicken to the pot (if you removed it previously) and cover it with rice. Wait two to three minutes to allow the chicken to warm. 10. Sprinkle peas on top of the rice.
External Links
Below are some more arroz con pollo recipes: Recipe on In Mama's Kitchen website [1] Recipe on Simply Recipes website [2] Recipe on All Recipes website [3] Recipe on All Recipes website [4]
References
[1] http:/ / www. inmamaskitchen. com/ RECIPES/ RECIPES/ poultry/ arrozconpollo. html [2] http:/ / www. elise. com/ recipes/ archives/ 004302arroz_con_pollo. php [3] http:/ / allrecipes. com/ Recipe/ Chicken-with-Rice-Arroz-con-Pollo/ Detail. aspx [4] http:/ / allrecipes. com/ Recipe/ Arroz-con-Pollo-II/ Detail. aspx
Cookbook:Arroz Negro
Arroz Negro
Spanish recipes 6 90 minutes
Cookbook | Ingredients | Recipes | Cuisine of Spain | Rice Recipes Arroz negro or arrs negre (black rice in Spanish and Catalan respectively) is a Valencian dish of cuttlefish (or squid) and rice which is very similar to seafood paella. In fact, some call it paella negra (black paella in Spanish). Arroz negro should not be confused with black rice, the collective name for several types of rice that have a naturally dark color. The traditional recipe for this dish calls for squid ink, cuttlefish or squid, rice, garlic, green cubanelle peppers, sweet paprika, olive oil and seafood broth. However, many cooks add other seafood as well, such as crab and shrimp. The dish's dark color comes from the ink which also enhances its seafood flavor. In addition to Valencia, this dish is popular in Cuba and Puerto Rico where on both islands it's known as arroz con calamares (rice with squid in Spanish). The below recipe[1] is based on the one by Juanry Segu, a prominent Valencian chef.
Conversion tables
Here's a great website with conversion tables for the metric and US measuring systems: [2]
Equipment
A 15-inch (38-centimeter) paellera A two-gallon pot A rice skimmer A sharp chopping knife for meat and vegetables A large serving spoon A potato masher A clean, white towel large enough to cover the paellera A wide heating source such as: 1. A stove large enough to accomodate the size of the paellera (You'll have to straddle two burners at once and rotate the paellera periodically for even cooking.) 2. A gas burne designed specifically for paelleras 3. A charcoal barbecue 4. A low, forged steel to support the paellera
Recipe
Please read Paella cooking techniques before attempting this recipe.
Ingredients
Paella 3 pounds diced squid 1 pounds green cubanelle peppers 6 cloves of minced garlic 2 cups Valencian rice 3 teaspoons squid ink 1 tablespoon sweet paprika 1 tablespoon sea salt olive oil
Broth 8 oz crab 8 oz smelt or fish heads 1 medium onion 1 medium green or red bell pepper 3 cloves of garlic 2 bay leaves 1 gallon of water
Procedure
Broth 1. Cut one onion and one bell pepper into quarters and place in a large pot with the rest of the broth ingredients. 2. Boil for about 30 minutes. Occasionally press the ingredients against the bottom of the pot with a potato masher or ladle to squeeze out their flavors. 3. Strain the broth and set aside. Discard the boiled seafood. Tip: To save time, start preparaing the paella once the broth starts boiling. Paella 1. 2. 3. 4. 5. 6. Pour enough oil into a paellera to cover the bottom and heat over a medium flame. Add one teaspoon of salt to cubanelles and saut until soft. Add squid and saut for two minutes. Add garlic and saut until brown (be careful not to burn). Add rice and braise until coated with oil. Add paprika and saut for no more than 15 seconds then quickly add four cups of broth to prevent the paprika from burning. 7. Add squid ink and mix well. 8. Bring broth to a boil and then simmer for two minutes. 9. Taste the broth and invite your dinner guests to do so as well. If it tastes bland, add one teaspoon of salt at a time until everybody approves. 10. Add the rice.
Cookbook:Arroz Negro 11. Begin tasting the rice after it's been simmering for about 20 minute and reduce the heat a bit. Make sure the rice doesn't get too soft. Check the rice again every 10 minutes and reduce the heat slightly after each taste. Your goal is to wind up with rice that has a slightly underdone center. The time it takes to reach this point can vary from 30 minutes to an hour depending on your cooking gear. 12. Your paella is done once you've accomplished the following three things: A) The rice should be slightly firm to the bite. Italians use the same approach when cooking pasta. They call this texture al dente. B) The paella should be a little moist but not soupy. C) You should have a bit of toasted rice on the bottom of the paellera. This is considered a delicacy throughout the Spanish-speaking world. 13. Remove the paellera from the heat and cover it with a white towel (NOT ALUMINUM FOIL). Allow it to sit for five minutes before serving.
References
[1] Video in Spanish of Juanry Segu preparing arroz negro (http:/ / www. lacocinadejuanry. es/ arroznegro. html) [2] http:/ / www. botanical. com/ botanical/ cvcookix. html
External links
Mixed paella recipe presented by the Food Network (http://www.foodnetwork.com/recipes/tyler-florence/ paella-with-seafood-chicken-and-chorizo-recipe/index.html) Mixed paella recipe presented by Epicurean.com (http://recipes.epicurean.com/recipe/15697/ traditional-paella.html) Paella recipes presented by Spain-recipes.com (http://www.spain-recipes.com/paellarecipes.html) Paella recipes by Chef Juanry Segui, a prominent Valencian chef (http://www.lacocinadejuanry.es/videos. html) Paella recipes from Sarah Jay (http://www.paellapans.com/recpaella.html)
Cookbook:Arroz Tapado
Arroz Tapado
Category rice recipes Servings Time Difficulty 6 45 minutes
Cookbook | Ingredients | Recipes | Cuisine of Peru Arros tapado (Spanish for molded rice) is very popular in Peru and is a favorite among children because the recipe calls for molding rice and minced beef into a shape. The minced beef preparation is very similar to picadillo (Spanish for minced meat) which is popular throughout Latin America and the Philippines. In most other countries picadillo is served with white rice on the side.
Ingredients
3 cloves of garlic, minced 2 tablespoons of olive oil lemon juice salt 4 cups (1 litre) water 1 pound (450g) washed rice 1 onion, finely chopped 2 pounds (900g) of ground beef 2 tomatoes, finely chopped 1 tablespoon tomato paste 4 tablespoons of raisins 5 black olives, chopped 3 hard boiled eggs; two chopped, one whole 1 tablespoon parsley, finely minced
Note: Use only the egg whites from the hard boiled egg and mince a low-fat cut of beef to reduce the fat at cholesterol in this dish.
Preparation
1. 2. 3. 4. 5. Saut the garlic in oil, add a few drops of lemon juice, salt and the water and bring to a boil. Add rice and cook until tender. This should take 20 to 25 minutes. In another pan, stir in onions and saut. Add meat, tomatoes, tomato paste, raisins, olives, egg and parsley. Take an eight-ounce measuring cup and coat the inside with a little oil. Fill halfway with rice, add some meat filling and add more rice to top of cup. Invert onto a plate and carefully remove cup. 6. Cut the remaining hard-boiled egg in half and serve the two halves along side the arroz tapado on the same plate.
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External Links
Arroz tapado recipe on About.com [1]
References
[1] http:/ / southamericanfood. about. com/ od/ maincourses/ r/ arroztapado. htm
Cookbook:Arroz con Leche

Cookbook | Ingredients | Recipes Arroz con leche - creamed rice. Serves 4-6.
Ingredients
1 cup of rice 2 cups of water 7 cups of milk 2 cinnamon sticks 2 cups of sugar or fruit syrup teaspoon of salt 1 peel of lemon cinnamon powder mint leaves (optional - for garnish)
Procedure
1. Put the rice in a strainer and rinse it until the water runs clear. 2. Put the rice in a pot with the water, and boil it for 7 minutes until the rice softens and the water is almost completely absorbed. 3. Add the milk, the sticks of cinnamon, and the lemon peel. Boil on a moderate heat for 10 minutes. Take the cinnamon sticks and the lemon peel out, and cook for another 5 to 6 minutes until the rice is softer, stirring often with a wood spoon. 4. Add the sugar, and cook for another 30 minutes; then add the salt, and cook for 1 to 2 more minutes, stirring often. 5. Take the rice mixture off the heat and place it in a deep glass dish, sprinkle with cinnamon powder, and refrigerate.
Notes, tips, and variations

Soy milk, rice milk, or almond milk can be used instead of milk. Can be served with vanilla, chocolate, or Neapolitan ice cream, or with non-dairy ice creams.
Cookbook:Barbeque fried rice
11

Barbeque fried rice
Category Rice recipes Servings Energy Time Difficulty 6 160 kcal. 20 minutes
Cookbook | Ingredients | Recipes
Ingredients
2 tbsp. olive oil 1 tbsp. sesame oil 3 cloves red onion, minced 3 cloves garlic, minced 2 red chillies, cut 1 cm 200 g minced pork 1 carrot, diced horseradish, cut like match 3 scallions, cut 1 cm 500 g rice 25 ml barbeque sauce 2 tbsp. black soy sauce 1 tbsp. salt 1 tbsp. pepper
Dressing (as optional)

Fried egg Pickles Tomato Cucumber Fried onion Salt Shrimp crackers Beef steak Vegetables (from mixture corn, carrot and peas)
12
Procedures
1. Heat the olive oil and sesame oil on non-stick pan. Fry the garlic and red onion until fragrant. Stir until the garlic and red onion are golden brown. And then add the red chilli. 2. Add the pork. Stir until pork changing the color. And then add horseradish and scallion. 3. Add the rice, and then barbeque sauce, black soy sauce, salt and pepper. Stir until mixed all. 4. Served with dressing.
Cookbook:Basmati rice
Cookbook | Ingredients | Recipes This is a fragrant, long-grain variety of rice often used in Indian recipes. Basmati can be cooked in the same way as other rice, in the ratio of two cups water to one cup rice. The recipe below helps to bring out the flavour of basmati.
Ingredients
Serves four. 400g basmati rice (white) 600ml water 1-3 tsps of salt 1 tbsp butter (optional) 2 tsps lemon juice saffron (optional)
Uncooked brown basmati rice.
Procedure
1. 2. 3. 4. 5. 6. 7. 8. 9. If adding saffron, soak it in water for 10 minutes, and add the water and strands in at the lemon juice stage. Rinse Rice in a sieve for 5-7 minutes under cold running water Add the water, rice, butter and salt to a pan Bring to a rapid boil Add lemon juice Cover tightly, reduce heat to minimum, simmer for 8 minutes Taste, is it soft yet tender, underdone? Cook for 1-5 minutes longer depending on how underdone it is. Fluff with a fork. Serve hot with your favorite recipe
Best with Indian Curries Chili con carne
Cookbook:Bibimbap
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Cookbook:Bibimbap
Bibimbap
Category Servings
Rice recipes 3
Cookbook | Ingredients | Recipes | Korean Cuisine Bibimbap (also called Bibimba or Bibimbop) or Dolsot Bibimbap is a typical Korean meal that literally means "mixed rice" The meal consists of a bowl of steamed white rice topped with vegetables, beef (sometimes tofu or chicken to suit tastes), a whole egg, and kochujang (Korean chili pepper paste). Kochujang is usually served separately to control the spiciness of the dish. It is often made vegetarian by substituting tofu for beef. The ingredients below are the most typical of the dish although many other ingredients and often served on the side depending on the cooks preferences. The quantity shown serves 3. If your bowls are large, you can pack more into each and share them.
Master Ingredient List

to 1 c rice c kimchi 1 lb steak 2 small carrots 10 oz spinach 8 oz bean sprouts - with beans attached 3 eggs 1 cucumber c + 2 tsp sesame oil c ground sesame seeds 1 tsp grated garlic 1 tbsp vegetable oil (peanut, olive, etc) c soy sauce salt
Cookbook:Bibimbap
14
Overview
Start the rice cooking in a rice cooker or pot. While the rice is cooking make the namurus (side dishes). Then make the beef soboro. Finally, assemble the ingredients in the bowls and cook them. Grate the garlic and grind the sesame seeds for all the namurus as once. Sesame seeds expand when ground; 2 or 3 tablespoons of sesame seeds will make cup of ground sesame seeds.
Carrot Namul
Ingredients 2 small carrots 2 tbsp sesame oil 2 tbsp ground sesame seeds tsp grated garlic a pinch or two of salt
Procedure Cut the carrots into matchsticks. Boil in salted water for a few minutes covered. Drain. Rinse with cold water until cool. drain again, then put in a bowl. Add the sesame oil, ground sesame seeds, grated garlic, and salt. Mix with your fingers.
Spinach Namul
Ingredients 10 oz spinach 1 tbsp sesame oil 2 tsp ground sesame seeds tsp grated garlic
Procedure Put the spinach in a large covered pot with an inch of water. Bring to a boil and cook as usual. Stir occasionally to keep the spinach from sticking to the pot. The spinach is done when it's dark green and reduced to a small fraction of its original volume. Drain the cooked spinach. Cool by adding cold water to the pot and drain again. Squeeze the spinach in your hands to remove the water. Slice the cooked spinach into 1-inch pieces. Put the cooked spinach in a bowl with the sesame oil, ground sesame seeds, and grated garlic. Mix with your fingers.
Bean Sprout Namul

Ingredients 8 oz bean sprouts 2 tsp sesame oil 1 tsp ground sesame seeds tsp grated garlic a pinch of salt
Procedure Blanche the bean sprouts in a pot of salt water until they become clear. Drain and put the cooked sprouts in a bowl. Dress with sesame oil, ground sesame seeds, grated garlic, and salt.
Cookbook:Bibimbap
15
Beef Soboro
Ingredients 1 tbsp olive oil (peanut, vegetable, etc) 1 lb steak c soy sauce 1 tbsp sesame oil 1 tbsp ground sesame seeds tsp grated garlic
Procedure Slice the steak thinly, but not paper-thin. Heat the oil in a large frying pan on high. When the oil is hot, but not smoking, add the beef. Stir-fry. While the beef is cooking, add the sesame oil, ground sesame seeds, and grated garlic. Cook until the meat is well browned. Add the soy sauce. Continue cooking until the liquid has boiled off.
Egg Topping
Cook eggs over easy to your own personal preference.
Serving
Place rice in each bowl and add ingredients separately to sit on top in a color pleasing setting along with the chopped uncooked cucumbers. The egg sits in the middle. kochujang, kimchi and any other root or leafy vegetable is served on the side in small individual bowls for the table to help themselves.
Dolsot Bibimbap
If using dolsots to serve your Bibimbap the preparation is slightly different as it is a hot version of the meal so the process will heat the vegetables again. Rub the inside of the dolsots with sesame oil. Spread the cooked rice evenly over the bottom of the dolsots and part way up the sides. Place the namurus and the beef soboro on top of the rice, each in its own area. Cover the dolsots and cook over medium-high heat. Watch carefully near the end to avoid burning the rice on the bottom. To test, use a spoon to scrape the rice from the side. Remember that the bottom cooks more than the sides and that the rice keeps cooking after you remove it from the heat. Do no preheat the dolsots. Add an uncooked egg to the middle of each dolsot. Place dolsots on small pieces of wood to keep the heat from damaging the table. To eat, start by scraping the rice from the bottom and stirring the ingredients together with a metal spoon. The egg will cook as it breaks up. The rice on the bottom will be crunchy and sometimes hard to remove unless you continue stirring as you eat.
Cookbook:Bibimbap
16
Alternative Ingredients
Vegetables that can be served on the side (in small individual bowls) include lettuce (instead of cucumber), Shitake Mushrooms, Duraji Namul, Kong Namul, Gaji Namul, Sukju Namul, Gosari Namul, and Hobak Namul. Other ingredients like dried sesame seeds, seaweed (gim: dried in paper thin sheets and often seasoned) are added to the mix at varying times, depending on personal taste.
References
trifood.com inda2japan.com koreanspices.com lifeinkorea.com
Cookbook:Black Bean Stir-Fry
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Cookbook:Black Bean Stir-Fry

Black Bean Stir-Fry
Category Asian recipes Servings Time Difficulty 4 hour
Cookbook | Ingredients | Recipes | American cuisine | beans | Rice Black Bean Stir-Fry
Ingredients
3 cloves garlic, minced 1 tablespoon minced fresh ginger root 1 or 2 fresh hot chilies, minced (or teaspoon hot red pepper flakes) 4 scallions, separated: white part minced, green part cut on the diagonal in -inch pieces 3 tablespoons Chinese black beans to cup chicken stock 2 tablespoons soy sauce 2 teaspoons sugar teaspoon sesame oil 1 teaspoon cornstarch 1 tablespoon rice wine or sherry 2 pounds shellfish (clams, mussels, crabs, and/or lobster) or 1 pound of shrimp, fish, poultry, or pork 1 tablespoons canola oil cup onion cubes 1 Red bell pepper or red and green peppers, cut in cubes 2 to 3 cups, thinly sliced vegetables (cabbage, snow peas, and/or carrots Steamed white rice, optional
Directions
1. 2. 3. 4. 5. 6. 7. In small bowl, combine garlic, ginger root, chilies, scallion whites, and black beans. In another small bowl, combine cup stock, soy sauce, sugar, and sesame oil, and stir until sugar dissolves. In a third small bowl, dissolve cornstarch in wine or sherry. Scrub clams, if using, cut shellfish into 1-inch pieces or thinly slice poultry or meat. Just before serving, heat a wok over high heat. Swirl in canola oil. Stir-Fry onion and bell pepper for a minute then add garlic and bean mixture and cook for 15 seconds, or until fragrant but not brown. 8. Add seafood and stir-fry for 1 minute. 9. Add stock-based sauce and cook for 2 to 5 minutes, or until seafood is cooked; if necessary to prevent mixture from sticking to pan, add remaining stock. (If steaming clams, tightly cover wok.) 10. Stir cornstarch mixture and add to stir-fry along with scallion greens and sliced vegetables.
Cookbook:Black Bean Stir-Fry 11. Bring sauce to a boil. 12. Serve immediately along with white rice if desired.
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Cookbook:Brown Rice Casserole

Cookbook | Ingredients | Recipes | American cuisine
Brown Rice Casserole

Category Rice recipes Servings Time Difficulty 6 to 8 hour, plus a few minutes prep time
Ingredients
8 ounces cubed processed cheese 1 (4-ounce) can mushrooms 1 (15-ounce) can sweet peas 3 cups cooked brown rice cooking spray cup slivered almonds
Procedure
1. 2. 3. 4. 5. 6. 7. 8. Preheat oven to 350F. Cook rice according to instructions. Combine cheese, mushrooms, peas, and rice in large bowl. Coat 1 quart baking pan with cooking spray. Move mixed ingredients to baking dish. Cover and bake for 20 to 25 minutes. Sprinkle almonds on top Bake 5 minutes more.
Tips, Notes, and Variations

Instant brown rice will work fine. Mushroom 'stems & pieces' are okay.
Cookbook:Brown Rice with Ground Turkey
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Cookbook:Brown Rice with Ground Turkey

Brown Rice with Ground Turkey
Category Servings Energy Time Difficulty Turkey recipes 4 280 Cal 30 minutes
Cookbook | Ingredients | Recipes | Meat | California cuisine
Ingredients
2 cups cooked brown rice (300 Calories, 66g Carbs, 8 Protein) 20 ounces of extra lean ground turkey breast (600 calories, 130g protein, cholesterol 225mg) 1 12 oz can diced tomatoes with green chilies (90 calories, 18g Carbs, 3g protein, 3g dietary fiber) 1 ounce vegetable oil (120 calories) 1 tablespoon Teriyaki Sauce (10 calories, 2g carbs, 1g sugar) Seasonings to taste: e.g., garlic powder, lemon pepper, All Spice, etc.
Makes 4 servings.
Procedure
1. Put rice and water in pan or rice cooker to cook, I used the 10-minute variety. 2. Spray skillet with cooking spray, sprinkle in garlic powder and other seasonings. Put in turkey and crumble it as it cooks. Add can of tomatoes (a whole can is actually too much for us but it still tasted good.) Mix with turkey till turkey is cooked. 3. Rice will be done before ground turkey. Use a wok or deep skillet, add cooking oil add 1-teaspoon All Spice and/or other seasonings. As pan heats slowly add cooked rice (watch for splattering of hot oil). When rice is heated evenly add Teriyaki Sauce and mix it evenly. 4. When ground turkey is done cooking add it to rice in wok, mix it thoroughly and serve.
Nutritional information
Total calories of meal 1120 divided by 4 servings = 280 calories Total carbs 86g divided by 4 servings = 21.5g carbs Total sugar 10g divided by 4 servings = 2.5g sugars Total protein 141g divided by 4 servings = 35.25g protein Total cholesterol 225mg divided by 4 serving = 56.25mg. cholesterol
Cookbook:Browned Rice
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Cookbook:Browned Rice
Browned Rice
Category Rice recipes Servings Time Difficulty 4 persons 90 minutes
Cookbook | Ingredients | Recipes | Rice
Ingredients
cup (120g) uncooked rice 1 can beef consomm stick margarine 1 small onion, chopped
Procedure
1. 2. 3. 4. 5. Saut onion in margarine over medium heat. Mix rice and consomm in a baking dish. Pour onion and margarine over rice and consomm and mix. Bake covered for 30 minutes at 350F (180C). Remove from oven, add can water over rice mixture. Cover and cook an additional 30 minutes.
Cookbook:Bua Loi
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Cookbook:Bua Loi
Cookbook | Ingredients | Recipes | Cuisine of Thailand Bua Loi or Thai Rice Balls in Coconut Milk
Ingredients
3 cups (700g) glutinous rice flour 1.5 teaspoons pandan essence 4 cups (950ml) coconut cream 2 cups (480g) sugar 1 teaspoon (5ml) salt 3 eggs (optional)
Procedure
1. Mix the rice flour with enough water to make a stiff paste. The pandan essence should be added to the water before mixing with the rice flour. Knead well and then form pea-sized balls. 2. Bring a large pot of water to a boil, toss in the balls and remove when they float to the surface. Drain. 3. Bring half the coconut cream to a boil, stirring constantly to prevent it from separating, then add the flour balls. 4. When the mixture returns to a boil, remove from heat and stir in the remaining coconut cream. 5. Serve as dessert in small bowls. Thais often add sweet corn kernels to the final product. If serving this dish with eggs, in a separate saucepan bring water to a boil and reduce heat, crack eggs one at a time into the water. When eggs are done, remove from water and set aside. One egg should be added to each bowl prior to serving.
Cookbook:Bubur Candil
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Cookbook:Bubur Candil
Cookbook | Ingredients | Recipes | Cuisine of Indonesia Bubur Candil are traditional Indonesian glutinous rice balls in a sweet soup
Ingredients
225 gram glutinous rice flour 120 gram tapioca flour 175 ml water tsp salt
Sauce
750 ml water 250 ml coconut milk 125 ml diluted gula jawa (palm sugar) 1 piece pandan leaves (or optionally, some pandan paste)
tsp salt
Condiments
300 ml coconut milk, boiled for few minutes
Procedure
1. Mix Glutinous Rice Flour and Tapioca Flour until well mixed. Make a well in the middle, pour in water and salt little by little. Mix well with hand until it formed a soft dough, so you can make a little balls shape with 1 cm diameter. Make sure that the dough is not to hard, if necessary add a bit more of water. 2. Boil a lot of water in a big stock pot. Put the little balls one by one in the boiling water. Cook for about 5 minutes until they emerge on the surface of the boiling water. Take them out and drain. 3. For the sauce, mix all the sauce ingredients and boil until bubbly. Place the rice balls in the sauce. Cook for further 20 minutes and set aside. To serve, pour the coconut milk on top of Bubur Candil. Best to serve while it's hot and this dish is great in Winter.
Cookbook:Chicken Biryani
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Chicken Biryani
Category Servings
Rice recipes 2
Serves 2
Ingredients
2 cups rice (preferably Basmati) 500g chicken 6 tablespoons oil 300ml yoghurt 3 cloves of garlic, crushed and chopped 1.5cm ginger, peeled and sliced 5 large onions, chopped cup tomatoes, pured 2 chilis, chopped 1 teaspoon turmeric powder 5-6 strands saffron 8 cloves 10cm cinnamon stick 5 black pepper corns 8 cardamom pods 1 teaspoon cumin Salt to taste
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Procedure
1. cook soaked and washed rice.(Preferably Basmati Rice) 2. Marinate the chicken in lemon juice, yoghurt, ginger, garlic, salt, turmeric powder, cumin powder, cloves, chillis, chopped tomatoes, tomato pure 3. Heat oil in a cooker and add onions, cook till onions turn golden brown. Add these to the chicken. 4. Grease a heavy bottomed deep and wide mouthed pan. Place a layer of rice. Put in the masala (the chicken and marinade) Top with the rest of the rice and put the saffron on top Chicken biryani being prepared for 2000 people in Bidar, India. 5. Heat in the oven for 1 - 1 hours at 150C (300F); to check whether ready, cut into a piece of chicken to see if it is cooked. 6. Serve the biryani with yoghurt on the side
External links
Chicken Biryani Video Demonstration [1] Recipe for making Chicken Biryani [2] Briyani.Net [3] An website exclusively dedicated for Biryani and allied dishes
References
[1] http:/ / showmethecurry. com/ 2008/ 02/ 04/ chicken-biryani/ [2] http:/ / www. currydishes. com/ Indian-Recipes/ chicken-biryani. html [3] http:/ / briyani. net
Cookbook:Chicken Rice Salad
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Cookbook:Chicken Rice Salad

This Cookbook page needs work. Please Rice Salad improve it [1] . See the talk page for discussion regarding improvements.
Chicken Rice Salad

Category Salad recipes Time Difficulty 30 minutes
Cookbook | Ingredients | Recipes | Side dishes | Canadian Cuisine Chicken Rice Salad
Ingredients
3 cups (700g) of cooked rice 2 cups (480g) of cooked chicken 1/4 cup (60g) of grated carrot 2 tablespoons of green onion 1/2 cup (120g) of celery 1/2 cup (120ml) of mayonnaise 1/4 cup (120ml) of plain yoghurt 1/2 cup (120g) of walnuts 1/2 cup (120ml) of mushroom soup 3 hard boiled eggs 1 tablespoon of fresh parsley 1 teaspoon of lemon juice 1 1/2 teaspoon of salt 1 teaspoon of pepper 1/4 teaspoon of dry mustard
References
[1] http:/ / en. wikipedia. org/ wiki/ Cookbook:Chicken
Cookbook:Chicken fried rice
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Cookbook:Chicken fried rice

Chicken fried rice
Category Rice recipes Servings Energy Time Difficulty 5 220 Kcal. 30 minutes
Ingredients
2 tbsp. butter 3 cloves garlic, crushed and minced 2 red chillies, cut small 1 cm 2 scallion, cut 1 cm 200 g carrot 200 g minced chicken 1 cup (550 g) rice 2 tbsp. oyster sauce 1 tbsp. Worcestershire sauce 1 tbsp. salt 1 tbsp. pepper
Dressing (optional)
Cucumber Tomato Fried egg Pickles
Procedure
1. Melt the butter on the non-stick pan. Fry the garlic, chilli and scallion, stir for 15 seconds. 2. Add the chicken and carrot. Cook until the chicken changes color (from pink to white). 3. Add the rice, and then the oyster sauce, Worcestershire sauce, salt and pepper. Continue to cook until combined well. 4. Serve hot with the dressing.
Cookbook:Coconut chicken
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Cookbook:Coconut chicken
Cookbook | Ingredients | Recipes On a recent trip to the Caribbean I was impressed by all the roadside Barbecue stops that spring up on weekends, where you can buy, very cheaply, a portion of chicken, usually in a good, if rather sticky barbecue sauce, to take away and eat on a wonderful beach somewhere! I jokingly suggested to one enterprising young man, that he also offer chicken marinaded in coconut, herbs and spices as an alternative. He tried it and told me that evening that he had had almost more customers for this recipe, than for his barbecued chicken. It may become all the rage in the future !! It certainly is delicious!
Ingredients
chicken legs, breast or wings - skin on is best - sufficient for the number of people you are cooking for. The Marinade 1 400 ml tin of coconut milk the zest and juice of a lime 1 bunch of fresh mint, chopped a large sprinkle of paprika pinch of salt 1 small knob of fresh ginger grated 1 cupful of basmati rice per person 10 g butter for the rice (optional) 3 cloves
Procedure
1. Stab the chicken in various places to a depth of about inch so that they take on the taste from the marinade. 2. Mix all the contents of the marinade together in a dish and place the chicken into it so that the chicken is covered by the marinade. Leave - turning occasionally - for at least 3 hours, or overnight is possible (i.e.- the longer the better) 3. Place the chicken pieces on a barbecue, an electric grill or even in the oven, and cook until done, making sure, as they cook, you coat the chicken with plenty of the marinade as you go along. You should aim for a nice crispy skin.
The Rice
1. In a large saucepan bring to the boil some salted water, and add the cloves. Put in one cupful of Basmati rice per person and boil until the rice is cooked. Rinse under HOT water (to take out any accumulated starch), take out the cloves and discard, and return the rice to the pan and place on a low heat. Add about 1/2 cupful of the coconut marinade mixture (or any leftover coconut milk from the tin) to the rice, and heat through slowly. 1. Add the butter (this is optional) at the last minute and let it melt. If there is any left over, also add a handful of the chopped mint leaves to the rice as well 2. Fluff up the rice with a fork and place in the middle of your serving plate, place the grilled/barbecued chicken on top, sprinkle with a squeeze of fresh lime juice, and serve with a green salad. Exquisite !! 3. You can roast some bananas in the same oven to go with this - either in their skins, or in foil with a little cinnamon! Bon Appetit, Wikibookies
Cookbook:Com chien
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Cookbook:Com chien
Com chien
Rice recipes 5 30 minutes
Cookbook | Ingredients | Recipes | Cuisine of Vietnam
Ingredients
3 tbsp. oil 3 cloves garlic 2 leeks, chopped finely 2 red chillies, chopped finely 2 eggs, beaten 100 gr diced carrot 200 gr prawn, small diced 100 gr green peas 600 gr rice 1 tbsp. salt 1 tbsp. pepper 2 tbsp. chicken powder
Garnishing
fried egg
Procedures
1. 2. 3. 4. Heat the oil on the non-stick pan, fry the garlic, red chilli and leeks, stir for about 1 minutes. Add the prawn, carrot and peas, and then add the beaten eggs. Mix until become mixture. Add the rice, finally salt, pepper and chicken powder. Stir until mixed all. Serves with a fried egg.
Cookbook:Com chien
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External links
Com Chien recipe [1] How to make a Com Chien at YouTube [2]
References
[1] http:/ / www. vietnamese-recipes. com/ vietnamese-recipes/ rice-noodles/ vietnamese-fried-rice. php [2] http:/ / www. youtube. com/ watch?v=IjalaYKstKY
Cookbook:Simple biryani
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Cookbook:Simple biryani
Simple biryani
300px]] Category Chicken recipes Servings Time Difficulty 4 servings prep: 10 minutes cooking: ~30 minutes
Tradiational biryani recipes often use many ingredients, some of which may be hard to find. This simple biryani recipe uses only a few ingredients, and can be made in just one pan, making a quick and easy meal.
Ingredients
300g basmati rice, soaked in warm water for 30 minutes 600g chicken, cut into pieces 1 onion, large, chopped 30g butter 1 bay leaf 1 tsp tumeric 3 cardamom pods 1 cinnamon stick 4 tbsp curry paste 100g raisins 850ml chicken stock 2 tbsp coriander
Procedure
1. 2. 3. 4. 5. 6. 7. 8. Wash the rice with cold water until it run clear. Cook the onions with the cardamom pods, bay leaves and cinnamon in the butter for 10 minutes. Add the chicken, turmeric and curry paste and cook for 5 minutes. Add the rice and raisins and then the chicken stock. Cover the pan tightly and bring to the boil. Reduce the heat to low and cook for 5 minutes. Remove from the heat and rest for 10 minutes, allowing the rice to absorb any remaining moisture. Stir in half the coriander and serve with the rest sprinkled over the top.
Variations
Add chopped chilli peppers to give a little more heat. Sprinkle roasted nuts along with the coriander to provide a crunchy texture.
Cookbook:Cornbread & Chicken Casserole
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Cookbook:Cornbread & Chicken Casserole

Cookbook | Ingredients | Recipes If you like, you can substitute turkey, beef, or even tuna for the chicken.
Ingredients
2 cups shredded cooked chicken 3 cups cornbread, crumbled finely 1/4 tsp each salt and freshly ground black pepper 1 tbs minced garlic 1/2 large onion, finely diced 2 cups shredded Monterrey Jack cheese, divided 2 tbs unsalted butter 1 tsp olive oil 2/3 cup dried breadcrumbs 1/4 cup unsalted melted butter
Procedure
1. In a large straight-sided stainless steel saut pan set over medium high heat, melt butter with olive oil. Add onion and cook until onion is translucent. 2. Add garlic and saut until golden. Remove and set aside until cool. 3. Combine chicken with onion mixture along with the salt, pepper, and 1 cup cheese. Set aside. 4. Place enough cornbread to lightly coat the bottom of a parchment-lined high-sided roasting pan in the aforementioned pan. Place a layer of chicken mixture on top and repeat until all has been used up. 5. Combine remaining ingredients and sprinkle over top layer. Cover with foil and place in the center of a 375 degree F oven 20 minutes. 6. Remove foil and bake for 15 more minutes or until browned and bubbly on top. Serve warm.
Cookbook:Crab Fried Rice
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Cookbook:Crab Fried Rice

Crab Fried Rice
Category Rice recipes Servings Energy Time Difficulty 5 175 Kcal. per serving 20 minutes
Ingredients
5 tbsp. olive oil 2 cloves garlic, minced 2 cloves red onion, sliced 150 g bean sprouts, soak in hot water 2 big red chilli, cut into small pieces 2 canned (200 g) crab, separate the liquid 3 scallion, cut 1 cm 1 plate (500 g) rice 2 tbsp. fish sauce 1 tbsp. salt 1 tbsp. black pepper
Procedure
1. Before cooking fried rice, cook first the crab with 5 tbsp. oil and stir it in 1 minutes. Place it into a blank bowl, and make a fried rice. 2. Heat again the remaining oil, fry the garlic, red onion, scallion and the red chillies. Stir in 1 minutes until fragrant. 3. Add the fried crab and bean sprouts. Stir until the crab is changing the color. 4. Add the rice, and then fish sauce, salt and black pepper. Stir until mixed. 5. Served hot.
Cookbook:Curried Rice
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Cookbook:Curried Rice
Cookbook | Ingredients | Recipes | Vegetarian Cuisine
Ingredients
1 cup uncooked brown rice or white rice 2 tablespoons butter 1 teaspoon curry powder 1/2 chopped onion 1/2 cup raisins 2 cups water 3 vegetarian bouillon cubes (non-vegetarians can use chicken bouillon cubes)
Makes 3 servings.
Procedure
Find a large saucepan or frying pan which has a lid, place on a medium heat, add butter, and then add chopped onion. Cook the onion for a couple of minutes until it starts to brown slightly. Add curry powder stir with onions for a minute. Add vegetarian bouillon cubes, raisins, rice, and water. Put on lid and simmer until water is absorbed. (about 15 minutes)
Cookbook:Dirty rice
Cookbook | Ingredients | Recipes | Cajun cuisine Dirty Rice is a traditional Cajun dish made from white rice cooked with small pieces of chicken liver or giblets, which give it a dark ("dirty") color.
Ingredients
2 tablespoons chicken fat 1 teaspoon black pepper lb chicken gizzards (optional) 2 teaspoons paprika lb pork, Ground 1 teaspoon dry mustard 1 bay leaf 1 teaspoon cumin 1 yellow onion teaspoon thyme 1 stalks celery teaspoon oregano bell pepper, green
2 tablespoons butter 1 garlic clove 2 cups pork stock
Cookbook:Dirty rice 1 teaspoon Tabasco sauce lb chicken livers (optional) 1 teaspoon salt 1 cup rice
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Procedure
1. Mince onion, bell pepper, celery and garlic. 2. Grind livers and gizzards. 3. Place fat, gizzards, pork and bay leaves in large heavy skillet over high heat; cook until meat is thoroughly browned, about 6 minutes, stirring occasionally. 4. Stir in the onion, celery, bell pepper, garlic, Tabasco, salt, pepper, paprika, mustard, cumin, thyme, and oregano; stir thoroughly, scraping pan bottom well. 5. Add the butter and stir until melted. 6. Reduce heat to medium and cook about 8 minutes, stirring constantly and scraping pan bottom well. 7. Add the stock or water and stir until any mixture sticking to the pan bottom comes loose; cook about 8 minutes over high heat, stirring once. 8. Then stir in the chicken livers and cook about 2 minutes. 9. Add the rice and stir thoroughly; cover pan and turn heat to very low; cook about 5 minutes. 10. Remove from heat and leave covered until rice is tender, about 10 minutes. 11. Remove bay leaves and serve immediately.
Cookbook:Dosa
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Cookbook:Dosa
Dosa
Category Time
Fermented food recipes soak: 6-8 hours prep: 10 minutes ferment: 12-48hours cook: 5 minutes each dosa
Difficulty
Cookbook | Ingredients | Recipes | Indian Cuisine A dosa is a thin, spicy, crispy crpe-like food made from fermented rice, very popular in restaurants in South India. It may be served plain with sambar and chutneys such as coconut chutney (as pictured), or other curry or gravy. When served with potato folded inside, it is known as masala dosa. To make omelette dosa, simply pour beaten egg on the dosa before it is turned over. The procedure for making dosa starts out almost identical to that for making idli. The idli recipe in this cookbook has some very good tips and variations that apply equally to dosai.
First Variation
Ingredients
3 cups white rice 1 cup urad dal (black gram) handful of cooked rice (if required) pinch of sugar (if desired) teaspoon salt
Procedure
Batter 1. 2. 3. 4. Put the rice and dal in a large pot and wash twice. Fill with water until submerged by 2 inches. Soak for 6 hours. Grind in a blender, water and all, for 30 minutes. If the weather is cold, grind in a handful of rice and a pinch of sugar to help in fermentation. 5. Let ferment overnight in a warm place. Make sure the pot is twice as large as the amount of batter, as it will rise a great deal. 6. Add salt; at this point the batter can be kept in the refrigerator for more than a week until you wish to fry the dosas.
Cookbook:Dosa Dosas 1. 2. 3. 4. 5. 6. 7. 8. Heat a tava (large flat pan) or griddle over a high flame. Sprinkle water on the pan to cool it a little. Pour cup batter in the middle of the pan, depending on preferred thickness and crispiness. Spread the batter with the back of a spoon, starting from the centre and spiralling outwards until the dosa is about 10 inches across and very thin. Sprinkle a little oil around the edges of the dosa. Cover until the dosa shows brown through the thinnest parts. Turn the dosa around on its back and allow it to cook for a few seconds. Fold in half and remove with a metal spatula.
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Makes 1015.
Second Variation
Preparation
Makes about 20 2 cups (360 g) rice, preferably parboiled 1/2 cup (90 g) split and husked urad dal ('dhuli urad') 1/2 tsp fenugreek seeds (methi dana) 2 tsp salt Oil for cooking doshas
Method 1. 2. 3. 4. 5. Soak rice, dal, and fenugreek seeds together overnight. Grind these ingredients together to a very smooth consistency. Add the salt and enough water to make into a dropping consistency, and leave to rise for 5-6 hours, or overnight. Check consistency of the batter, and if needed, add enough water to make into a smooth pouring consistency. Heat tava (dosa pan) very hot, splash a little water over it, and with a ladle, immediately pour some batter onto it, spreading it thin, with a circular motion, without pressing too hard. (You will need some practice to get it right). 6. Lower the heat and dribble a little oil around the edges. When edges start browning a bit, it is almost done. 7. Turn the dosa around on its back and allow it to cook for a few seconds. 8. Add desired filling and fold over.
Masala Dosa (Mysore style)

Ingredients for preparation
Batter Ponni or Sona Masuri rice: 1 Cup Boiled Rice: 1 Cup Urad dal (whole skinless black gram): Cup Non iodized salt: To Taste
Filling Potatoes: 6 Medium Sized, Boiled and coarsely mashed Onions: 2 Medium Sized, Finely chopped Green Chili Pepper: 3 to 6, Finely Chopped
Cookbook:Dosa Ginger: 1 Tsp, finely grated Garlic: 1 Tsp, finely grated Oil: 2 Tbsp Mustard Seeds: Tsp Cilantro: 1 TBS, finely chopped Chana Dal: 1 Tsp Turmeric: 1 Tsp Curry Leaves: 1 Tsp, coarsely chopped Onion Chutney Coconut Chutney
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For Assembly Mixture of Ghee and vegetable shortening: cup
Preparation Method
Batter On the day before, grind all the ingredients in a blender or specialized dosa grinder with water. The final consistency of the batter must be similar to pancake batter. Leave it overnight in a warm spot and allow it to ferment. This is a very important process and must not be skipped. During fermentation the batter may rise to almost twice its volume and therefore the container for the batter must allow for this. Chutneys Prepare the two chutneys as described in Onion Chutney and Coconut Chutney Filling In a wok or other deep vessel heat the oil. When the oil is hot add the mustard seeds and allow it to splutter. When spluttering starts to recede add the chopped green chilies, curry leaves and the channa dal. Stir until the channa dal turns brown. (Be careful as channa dal can go from browned to burnt within seconds). Add the onions and fry until browned and add turmeric and stir for 2 minutes. Add ginger and garlic and stir it in for a few seconds. Add the boiled and coarsely mashed potatoes into the mix and fold well. Turn off the heat and add lemon juice and the coriander leaves. Fold well.
Making a Dosa
Dosai can easily be made on a tava, iron frying pan or non-stick pan. Heat the pan on a medium heat until a drop of water evaporates on contact. Spread about 1/2 cup of batter on the pan (like pancakes) slowing spreading it outwards forming a thin, flat circular dosa. Allow it cook for a minute and using a flat, sharp spatula flip it over. As the other side cooks spread a layer of ghee-shortening mixture on the topside. Flip it over again. As the bottom crisps add a Tsp of the onion chutney on the top and spread it evenly. Add some of the filling onto one half of the dosa and fold the other side over. Serve with coconut chutney.
Cookbook:Duck fried rice
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Cookbook:Duck fried rice

Duck fried rice
Ingredients
3 tbsp. butter 2 tbsp. sesame oil 3 cloves garlic, minced 2 red chillies, cut 1 cm 2 green chillies, cut 1 cm 3 scallions, cut the white part only 200 g bean sprouts, soak in hot water 25 g fresh parsley 2 duck meat, sliced 1 cm 600 g rice 2 tbsp. light soy sauce 1 tbsp. habanero 1 tbsp. black pepper 1 tbsp. salt
Procedure
1. Heat the butter and sesame oil on the non-stick pan, fry the garlic, red and green chillies and scallion. Stir at 15 seconds to make fragrant. 2. Add the duck meat, bean sprouts and parsley, stir until the duck meat changing the color. 3. Add the rice, and then the light soy sauce, habanero, black pepper and salt. Stir until mixed all. 4. Served hot.
Cookbook:Easy Maklubi
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Cookbook:Easy Maklubi
Cookbook | Ingredients | Recipes | Middle Eastern cuisines | Palestinian Cuisine
Ingredients
1/2 pound ground beef 1/2 onion, chopped olive oil 1 cup rice 1 1/2 cups water salt black pepper allspice plain yogurt
Procedure
1. In a saucepan, brown ground beef and onion with salt, pepper, and allspice in a little olive oil (use more allspice than pepper). Remove from heat. 2. Add the rice and water. Bring to a boil on medium heat. 3. Turn down to medium low, and cover with the lid tilted to let some steam escape. 4. When most of the water has evaporated and the surface of the rice becomes pitted, put the lid on tight. Cook on low heat for 15 minutes. 5. Remove from heat and leave covered for 2 or 3 minutes. Serve with yogurt.
Cookbook:Egg Rice
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Cookbook:Egg Rice
Cookbook | Ingredients | Recipes | Cuisine of India Egg rice (Duration of cooking: 30 min) Serves two.
Ingredients
2 cups rice 1 onion a little bit over a golf ball 2 medium sized green chili peppers 1 teaspoon ginger paste 1 teaspoon garlic paste 1/4 teaspoon spices (that ratio goes like 1/2 stick of cinnamon : 3 cardamon : 6 cloves) 1 teaspoon salt 2 eggs, beaten
Procedure
1. 2. 3. 4. 5. 6. 7. 8. First cook rice and keep it aside Sweat (saute over medium-low heat) onions and green chilies together Add ginger and garlic paste Add rice and mix everything well Add salt Add the spices powder Add the beaten eggs. Cook until everything is mixed well.
Cookbook:Favorite Beans and Rice
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Cookbook:Favorite Beans and Rice

Cookbook | Ingredients | Recipes This is a recipe I like to make on the weekend and bring to work with me during the week. I've also prepared it for friends and family when I want to entertain on a budget (you can feed 5 or 6 people for less than ten dollars!). People consistently ask me for the recipe, which is one I've modified from my family's cajun beans and rice recipe to make it vegan, so I thought it would be a good idea to add to the cookbook.
Ingredients
1 package (16 oz.) dry beans (kidney or black beans preferred) 1 onion, chopped 1 green pepper, chopped 1 celery stalk, sliced thin 1 bulb garlic, minced 2 bay leaves 1 tsp. cumin 1 tsp. chili powder 1 tsp. basil olive oil salt and pepper, to taste optional, 1-2 whole dried or fresh hot peppers 1-2 cups rice
Procedure
Beans
1. 2. 3. 4. 5. Soak beans overnight, or, bring to a boil and let sit for one hour. In a Dutch oven or large pot, saut onions and garlic in olive oil on medium heat until onions are translucent. Add green pepper and celery, and saut for a few minutes more. Add beans and enough water to cover all ingredients. Add spices, bring to a boil, then lower heat and cover, stirring occasionally until done, (1-2 hours, depending on the age of your beans).
Rice
1. Add rice and twice as much water to pot. (i.e. 1 cup rice =2 cups water, 1 1/2 cups rice = 3 cups water) 2. Bring to a rolling boil until the water has boiled down to the level of the rice. 3. Reduce heat to a light simmer and cover for 20 min. Serve the beans over the rice and enjoy!!! Also very tasty with cornbread.

Use canned beans instead of dry. (greatly reduces cooking time, but doesn't allow for the flavor to soak into the beans as well.) Use a crockpot.
Cookbook:Favorite Beans and Rice Saut vegetables in a skillet, then add all ingredients (except rice) to the crockpot before you leave for work, go to school, whatever. When you come home it's ready!
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Cookbook:Fried Rice
Cookbook | Ingredients | Recipes | Rice Recipes Fried rice is a simple dish that is easily modified and can be prepared in as little as five minutes. You may choose which ingredients to use and how much to use. Ingredients can be substituted and leftovers work great!
Ingredients
Rice (Leftover rice that has been left refrigerated works well) Soy sauce Oil Peas Fried Tofu Bean sprouts Bok choy Beans Black Pepper Sugar Salt Pineapple and sweetcorn Egg (exclude for vegans)
Fried rice
Spring onions
Meat (optional)
Optionally, meat can be included. Leftovers work here too. Kielbasa (Uncommon, but adds amazing flavor) Chicken Char siu (Chinese barbecue pork) Marinated beef Pork seafood (add curry powder for curry flavor) Prawns
Cookbook:Fried Rice
43
Procedure
Prepare Ingredients
1. If using tofu, cook it. 2. Cook the rice as you normally would, but be careful not to use too much water. The rice should not be too sticky. It may help to let the cooked rice sit overnight in the refrigerator. 3. If using onions, dice them into whatever size you prefer. 4. If using bok choy, separate the stalk part from the leaf part. Slice the leaf part crosswise into 3/4-inch-thick strips, then tear the strips into 2-inch pieces. These pieces will be treated much like the bean sprouts, though perhaps with slightly more cooking. The stalk part will be treated as celery. 5. If using bean sprouts, wash them and discard any that are not white and crunchy. 6. If using meat, slice into desired sized pieces and cook.
Cooking
1. Add a generous amount of oil to a large frying pan, more than you think you'd need to avoid sticking. If using kielbasa, not as much oil may be needed because of the amount of fat. 2. Add the rice. Cook over the stove on medium high to high heat. 3. Add the soy sauce, meat(s), eggs, and all vegetables save for the onions and bean sprouts. 4. Add pepper, a pinch or two of sugar, and optionally some added salt. 5. Add the tofu, bean sprouts, and onion when the rice is almost done (depending on how fried you want them) being careful not to overcook them.
Cookbook:Garbanzo bean stew
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Cookbook:Garbanzo bean stew

Garbanzo bean stew
Category Stew recipes Servings Time Difficulty 4 abut an hour and a half
Cookbook | Ingredients | Recipes | American cuisine | Vegetarian Cuisine | Beans
Ingredients
1 tablespoon olive oil 1 medium red onion, chopped 1 red bell pepper, peeled, cored and chopped 2 cloves garlic, minced Pinch saffron pound new or boiling potatoes, unpeeled and cut into bite-sized chunks 2 teaspoons smoked sweet paprika (such as Piment-n de la Vera) cup sherry 2 cups cooked chickpeas (garbanzo beans), drained or 1 (15-ounce) can chickpeas, rinsed and drained 1 (14-ounce) can diced tomatoes plus their liquid 2 cups vegetable stock or water Salt and freshly ground pepper to taste 2 cups hot cooked rice Chopped parsley, optional garnish
Procedure
1. In a Dutch Oven or large soup pot, heat oil over medium heat. 2. Saut onion, red pepper, garlic, saffron, and potatoes, stirring occasionally, until the potatoes start to soften, about 15 minutes. 3. Stir in paprika, then sherry and cook about a minute. 4. Add chickpeas, tomatoes, stock (or water), salt and pepper. 5. Bring to a boil, reduce heat to low and cook partially covered until potatoes are tender and stew thickens, 30 to 40 minutes. 6. Remove from heat and let stand about 15 minutes to meld flavors and thicken slightly. 7. To serve, make a pyramid of rice in the center of each of 4 bowls, then ladle hot stew around rice. 8. Garnish with parsley, if desired.

If you prefer a spicier dish, add a pinch of red pepper flakes or a dash of hot sauce to the pot while the stew is cooking.
Cookbook:Gimbap
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Cookbook:Gimbap
Gimbap
Category Time Difficulty
Side Dish recipes 30 minutes
Cookbook | Ingredients | Recipes | Korean Cuisine Gimbap is a popular snack or lunch dish in Korea. Its primary ingredients are rice (bap) and nori (kim, sheets of dried seaweed).
Ingredients
dried seaweed rice eggs carrots spinach pickled radish tuna, ham, sausage, or any kind of cooked meat sesame oil and seed bamboo roller thing (kimbop mari)
Procedure
1. Steam rice. 2. Cut radish lengthwise, about 1 cm thick. 3. Boil water and put spinach into it. Boil for about 10 seconds. Take out and wash with cold water. Squeeze all the water out, then season it with salt, sesame oil, and sesame seed. 4. Shred carrots to about 2 in. (5cm) long. Stir-fry it with salt, pepper, and vegetable oil. (Note: You dont have to cook it all the way.) 5. Crack about 4-5 eggs into a little bowl. Mix. Add salt/pepper. Fry, then cut lengthwise about 1 cm thick. 6. Mix rice, 2 tbsp of oil, and sesame seed together. Place bamboo on flat surface and place seaweed on top. Spread the seasoned rice on top of seaweed and place each ingredient on top of that in long strips. Roll it, and use the bamboo to tighten ingredients together.
Cookbook:Gin Fried Rice
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Cookbook:Gin Fried Rice

Cookbook | Ingredients | Recipes Gin adds a spectacular finish to plain fried rice. Prepare this tableside next time you have guests and they will be amazed.
Ingredients
5 cups day-old cooked white rice Salt and freshly ground black pepper 4 eggs, cooked, scrambled, and roughly chopped 2 tbsp soy sauce 1/2 cup gin 2 cups shredded cooked chicken 3 tbsp butter 3 tbsp minced garlic 1 tbsp plus 3/4 tsp red pepper flake
A fire extinguisher (just in case) A long match or a firestick
Procedure
1. Melt butter in a large straight-sided saut pan. Add all ingredients except gin (of course not the fire extinguisher and match/firestick). 2. Cook until all ingredients are heated through. Add gin and carefully ignite off of the heat. Place pan back on heat and cook until you don't smell alcohol any more. Serve warm.
Cookbook:Gunkanmaki
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Cookbook:Gunkanmaki
Cookbook | Ingredients | Recipes Gunkanmaki (battleship roll)
Ingredients
Sushi rice Topping Nori
Procedure
1. Cut nori into strips 1 inch wide and long enough to surround the desired sushi rice piece with at least 1 inch of overlap. 2. Form the sushi rice into oval pieces. A common size would be 1" wide, 1 1/4" inch long, and 1 inch high. 3. Start with one end of the nori band and surround the rice piece. Wet the inside of the other end of the nori and press over the first end. The nori will stick together this way.
Common gunkanmakis
Uni (sea urchin) roe (eggs): roll sushi rice in nori. Cut into serving sizes and stand up, add sea urchin roe on the top of each piece. Quail egg: Form a small nugget of sushi rice. The nugget should be approximately 1-1/4 inches long and 3/4 inches wide and 0.5 inches high (3.2 cm x 1.9 cm x 1.3 cm). Take a piece of nori and cut it into a strip approximately 1-1/4 inches wide (3.2 cm) and 4.5 inches long (11.5 cm). Roll the nugget in the nori. The nori should create a band around the circumference of the nugget. The band will be taller than the nugget and will thus form a cup-shape, where the nugget is the base of the cup and the nori is the sides of the cup. Fill one side of the cup with fish roe (orange fish eggs) and fill the other side of the cup with one quail egg. Serve and enjoy.
Cookbook:Hoppin John
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Cookbook:Hoppin John
Hoppin John
Category Camping recipes Servings Time Difficulty 8 1 hour
Cookbook | Ingredients | Recipes | American cuisine | Beans | Rice
Ingredients
6 slices bacon 1 medium onion, diced cup diced celery cup diced bell pepper 4 cups water 2 packages Uncle Ben's Original Recipe Long Grain and Wild Rice 3 cans black-eyed peas 3 jalapeos, seeded and diced
Procedure
1. 2. 3. 4. Dice bacon, brown in large Dutch oven, remove bacon, and reserve 2 tablespoons of grease in pan. Add onion, celery, and bell pepper, and saut 5 minutes. Add rice and seasoning packet, water, and black-eyed peas; cover and simmer 25 minutes. Add bacon and jalapeos, cover and heat 5 to 10 minutes more.
Cookbook:Horchata
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Cookbook:Horchata
Cookbook | Ingredients | Recipes | Mexican cuisine Horchata Mexican almond rice-water beverage
Ingredients
1 lb. rice 1 lb. almonds, blanched 5 ea. cinnamon sticks, 1 inch in length 12 cups hot water 20 cups cold water 15 slivers lime peel, 2 inches in length 5 cups sugar
Procedure
1. Soaking the rice and almonds. 1. Thoroughly pulverize the rice in a blender. 2. Transfer to a medium size bowl and add the almonds, cinnamon stick and lime peel. 3. Stir in 12 cups of hot water. 4. Cover and let stand at least 6 hours or overnight. 2. Blending and straining. 1. Place the mixture in the blender and blend for 3 to 4 minutes, until it no longer feels gritty. 2. Add 10 cups cold water and blend until combined. 3. Strain using a chinois or strainer lined with cheesecloth a little at a time. 3. Finishing the horchata. 1. Add 10 cups of cold water and stir in enough sugar to sweeten the drink to taste. 2. If the consistency is too thick, add additional water. 3. Cover and refrigerate. Stir before pouring.
Cookbook:Hyderabad Biryani
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Cookbook:Hyderabad Biryani
Cookbook | Ingredients | Recipes | Cuisine of India Hyderabadi Biryani is a popular variety of Biryani. The Hyderabadi Biryani is so named as it is seen mainly in the city of Hyderabad, India. The blending of mughlai and Andhra cuisines in the kitchen of the Nizam (leader of the historical Hyberabad state), resulted in a dish called the Hyderabad Biryani. It, like other biryanis, is made using Basmati rice which is only found on the Indian subcontinent. The spices and other ingredients remain the same, however the method of preparation involves more time. It is usually accompanied with Dahi ki Chutney, Raita (a yogurt dish) or Mirchi ka Salan. There are 2 styles of preparing this variety. The Katchi Biryani is prepared with the Katchi Yakhni method (with raw gravy). The raw meat is marinated in curd and cooked only by the dum, or the baking process, which is done with rice. This is a challenging process as it requires meticulously measured time and heat to avoid overcooking or undercooking the meat. In Pakki Biryani, where the meat is cooked with all the accompanying spices and then the rice is simmered with the resultant gravy redolent of mace, ittar and kewra in a sealed vessel with saffron and cardamom. It is accompanied by side dishes like Mirchi ka Salan, Dhansak and Bagara Baingan. The meat used in the preparation is usually mutton, beef - popularly called Kalyani Biryani - or, less frequently, chicken. There is also a vegetarian version of the Hyderabadi Biryani in which the place of the meat is taken by a mixture of vegetables such as carrots, peas, cauliflower and potato. The vegetarian version is called 'tarkari' biryani. The Hyderabadi Biryani version of the mixed Vegetable Biryani is the "Tahiri".
Ingredients
1 kg chicken preferably in 16 pieces and a couple of drumsticks 1 kg Basmati rice 1 cup finely chopped onions 2 tsp ginger and garlic paste 3 tsp chilli powder tsp turmeric 100 g cashew nuts 4 or 5 bay leaves 4 or 5 cloves 2 cm long cinnamon sticks 6 to 10 green chiles ground to paste 3 or 4 cardamom pods 1 or 2 tsp cumin 2 cups mint leaves 1 cup coriander leaves (cilantro) 2 tsp coriander powder tsp garam masala powder 1 cup coconut milk 1 lemon 1 tsp salt (according to taste) 1 cup ghee (clarified butter)
cup yogurt 1 cup oil,
Cookbook:Hyderabad Biryani 2 tsp dried coconut powder, few strands of saffron, 2 cups finely sliced onions,
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Procedure
1. Make deep incisions on the chicken flesh - deep enough for spices to get absorbed but making them too deep could render the pieces smaller. Mix turmeric, chilli powder, salt, garlic paste, yogurt, and half-lemon's juice. Thoroughly apply this paste onto the meat flesh and let marinate for an hour. 2. Heat about 100 ml of oil. Roast cumin, cloves, cinnamon, depodded cardamom, bay leaves, spoon cumin, 1 spoon coriander powder, and finally add onions(2). Wait a couple of minutes to add mint leaves. When onions turn slight brown, add marinated chicken and cook for about 20-30 min. It should NOT be fully cooked at this stage; add garam masala and coconut powder and turn off flame when about cooked. Gravy should not be much, chicken pieces should look roasted. 3. Meanwhile, while the chicken is still cooking, prepare the biryani rice. Slightly rinse 3 cups of basmati, and add water little less than the volume of the rice itself so that its only half cooked preferably in an electric cooker. Amount of water actually depends on kind of rice at hand and your experience helps to judge it. Also add 1-2 teaspoons of salt to it. Take a few semi-cooked grains of rice and colour them with diluted saffron for garnishing. 4. You will need a utensil of about 12" (300 mm) base. Place about half of semi-cooked rice in it. Next, layer half of chicken on it again topped by a layer of rice (half of the remaining). One more layer of remaining chicken, finally with layer of rest of the rice on top ends the rice-chicken layering stage. 5. Heat oil and deep fry half the sliced onions to golden brown. Similarly fry cashew. Garnish the top layer with these two along with 100 ml ghee, coconut milk, saffron rice grains and coriander. Lid the vessel and try making it airtight (but no pressure should build up). Put on high flame for 5 min before reducing it to low flame. The flame should NOT be at the vessel's centre, but on one side of it. Wait for 2-3 min and turn the vessel to heat other next part on its circumference. This way, keep rotating the vessel every 2-3 min for about 20 min. Every time you turn it, carefully disturb the contents by a shake/jerk so as to avoid settling of ghee at the bottom. 6. Put off the flame and wait for about 10 min before opening. Before serving, mix the medley from the bottom. Serve with boiled egg halves. Enjoy. Rightly and carefully made, its an epicure's paradise.
External links
Kachchi Aqni ki Dum Murgh Biryani [1] Recipe for Biryani [2]
References
[1] http:/ / zaiqa. net/ ?p=305. html [2] http:/ / kitchen. ushaprasad. com/ post/ Vegetable-Biryani. aspx
Cookbook:Idli
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Cookbook:Idli
Cookbook | Ingredients | Recipes | Indian Cuisine
Idli
Category Time
Fermented food recipes soak: 8-12 hours prep: 10 minutes ferment: 12-24 hours cook: 20 minutes
Idli is a round, fluffy bread roughly eight centimetres in diameter. Idli is made from ground rice or rice flour mixed with ground urad dal, salt, methi (fenugreek seeds) and water. The mixture is allowed to ferment prior to being steamed in an idli steamer. They are traditional to Southern India and are most often eaten with sambar.
Ingredients
1 cups rice 1 cup white urad dal (black gram, skinless) 2 teaspoons non-iodised salt 1 teaspoon fenugreek seeds (methi) 4 cups water for soaking rice and urad dal 2 cups chlorine-free water for fermenting (see note) optional: fermentation starter (see note)
Procedure
Making the Batter
1. Soak the rice and urad dal in separate bowls for eight hours. You will need about twice as much water in the bowl as urad dal, as it expands as it soaks up water. 2. Drain the rice and urad dal, discard water (good for watering plants). 3. Grind the urad dal to a fine paste with about 1 cup of chlorine-free water. 4. Grind the rice to a paste with about 1 cup of chlorine-free water, less if you can. Grind coarsely if the batter will only be used for idli, but grind finely if it will later be used for dosa. 5. Mix the rice and urad dal pastes together well, with salt and methi. 6. Optional: add fermentation starter and mix well (see note). 7. Set aside somewhere warm to ferment for 12-24 hours (see note).
Cookbook:Idli
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Making the Idli

1. Grease one or more idli pans well with ghee or vegetable oil. 2. Spoon the batter into the round indentations of the idli pans. 3. Steam for 10 minutes in a steamer, 20 minutes if using brown rice. 4. Remove idli from pans with a sharp knife or thin spatula.

Idli is a very temperamental creature: it is not easy to get soft fluffy idlis. These tips may help.
An idli pan
1. A traditional stone grinder is recommended for making idlis. The modern high speed mixer with metal blades won't work as well, but a blender will do a reasonable job. 2. Idli is made of black lentil and rice. The southern parts of India use boiled rice, while the rest uses raw rice. It depends on your taste. The black lentil should be the full, round variety. Avoid broken dal. 3. The ratio of black lentil to rice should not exceed 1:2 by volume. If you have good quality dal, you can stretch this ratio by increasing the quantity of rice. 4. Soak dal and rice separately for at least three hours, preferably eight. You can add half a teaspoon of fenugreek (methi) seeds to the dal for a good twist. 5. The rice is typically long grain white rice, but brown rice works well also and adds flavour, colour, and more nutrition. Brown rice needs to be soaked at least eight hours. 6. Use plenty of water for grinding the dal and make it a very smooth paste. But grind the rice coarse and granular. 7. Add salt. Don't be afraid of salt - idli needs a lot of it. 8. Mix the dal and rice batters thoroughly. It takes more time and energy than you might think. Uneven mixing causes many failures. Mixing them by hand works best! 9. A warm temperature is essential for fermentation. 25 to 28 C (77 - 82.4 F) will be ideal. If the weather is cold, keep some warm water in a large bowl and immerse the vessel containing the dough. To help maintain the temperature of the warm water bath, cover it with a blanket, or better, use a regulated heater, like a heating pad or aquarium heater. Even easier, turn on the light in the oven, and use that to keep the batter warm. 10. Allow at least 8 hours to ferment. If you don't see tiny bubbles the next morning, the dough will not rise and you have to start all over again. 11. If you can't get it to ferment by itself, try adding a fermentation starter like a spoonful of commercially prepared idli batter (commercial idli batters sold under refrigeration may have live culture), or a teaspoonful of kefir. Just bread yeast will not make for good flavour, as bacteria are needed also. 12. Use chlorine-free water when grinding, as this will be the water that the batter will have in it when fermenting. Tap water will work, but will inhibit the ferment a little. Most modern water filters remove both chlorine and chloramine. 13. In the morning, gently scoop the top layer of the batter and steam it. DO NOT stir or otherwise break the batter. The trapped bubbles should not escape; they are necessary for sponginess. 14. Steam the idlis in the idli pan. An open stove is preferable over microwave. The vessel should steam like an old locomotive. 15. Steam it for 10 minutes. You know it is done from the characteristic smell. If you are not sure, poke it gently with a spoon and make sure the batter does not stick to the spoon. 16. Allow it to cool for a minute. Sprinkle the idlis liberally with sesame oil and eat them with suitable side dishes, such as chutni, sambaar and idli powder. 17. Leftover batter that has lost its froth can still be used to make dosa.
Cookbook:Idli
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Ready-made idli batter

Some Indian groceries may stock fresh ready-to-cook idli batter. Batter can be found in refrigerated section. Simply spoon the batter into idli pans well brushed with ghee, and steam. This produces a very good idli, light and fluffy with a characteristic tangy flavor. However, some of these products are fermented using citric acid and chemical leavening (i.e., baking powder) and may not be as beneficial. Recent studies indicate that fermented foods are more healthful. Idli pans are inexpensive and available in the same Indian grocery stores.
External links
A Sampling of South Indian Breads [1], pictorial instructions (see bottom of page) South Indian (Idli/Dosa) Homepage [2]
References
[1] http:/ / forums. egullet. com/ index. php?showtopic=31133 [2] http:/ / www. indiacurry. com/ recipessouth. htm
Cookbook:Indian Rice
Cookbook | Ingredients | Recipes | Cuisine of India | Vegan Cuisine
Ingredients
2 teaspoons olive oil 1 teaspoon cumin 1/2 cup raisins 1/4 cup cashews 2 cups of rice - basmati is recommended; other types may turn out poorly. From personal experience, I recommend not using Italian risotto rice, or any sticky rice. 4 cups water
Procedure
1. 2. 3. 4. 5. 6. 7. Heat the olive oil. Add the cumin, then the raisins and cashews. Saut for two minutes. Add the rice, and saut for another minute. Add water. Briefly boil everything. Lower the heat, cover, and cook for 12 minutes.
This makes an excellent side dish, and goes well with a large variety of things, from spicy eggplant to tofu to potatoes in coconut sauce.
Cookbook:Italian Rice Pilaf
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Cookbook:Italian Rice Pilaf

Cookbook | Ingredients | Recipes This dish has got a lot of Italian flavors, like bay, thyme, rosemary, garlic, and Chianti wine.
Ingredients
2 cups uncooked white rice 2 tbs unsalted butter 1/2 tsp salt 1/2 tsp freshly ground black pepper 2 1/2 cups low-sodium chicken broth 1 cup red wine, preferably Chianti 3 bay leaves 7 cloves garlic, smashed 10 sprigs fresh thyme 5-6 sprigs fresh rosemary
1 large onion, finely diced
Procedure
1. Melt butter in a large saucepan over medium high heat. Add rice and onion and cook until rice is golden. 2. Meanwhile, combine remaining ingredients. Once rice has toasted, remove from pot and add mixture. Bring to a boil and add rice. Cook, stirring occasionally, 30 minutes or until rice is desired tenderness. 3. Serve warm with a steak and a glass o' red wine, maybe a vegetable saute.
Cookbook:Italian Rice Pudding
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Cookbook:Italian Rice Pudding

Italian Rice Pudding
Category Rice recipes Servings Time Difficulty 8 1 hours
Cookbook | Ingredients | Recipes | American cuisine | Italian cuisine | Vegetarian Cuisine | Rice | Dessert Italian Rice Pudding
Ingredients
2 cups water 1 cup risotto rice (plump, medium grain rice that contains a lot of starch, the types Arborio or Carnaroli are traditionally best. Other rices that work well are Roma, Nano, Maratelli, and Vialone.) teaspoon salt 1 tablespoon butter 3 cups half and half 1 cup sugar 1 cinnamon stick 1 piece of lemon peel ground cinnamon to garnish
Procedure
1. 2. 3. 4. 5. 6. 7. 8. Bring water to a boil, add rice, salt, and butter Cover, lower heat to simmer and cook for 20 minutes. Place rice in upper part of double boiler with half and half, sugar, cinnamon stick, and lemon peel. Bring to boil over direct heat. Place over simmering water in double boiler and cook for 45 minutes. Remove cinnamon stick and lemon peel. Pour rice mixture into a 2-quart casserole and allow to cool. Sprinkle with cinnamon powder.

Mixture will thicken as it cools. Best at room temperature or slightly warm.
Cookbook:Italian Rice with Wild Mushrooms
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Cookbook:Italian Rice with Wild Mushrooms

Italian Rice with Wild Mushrooms
Category Servings Time Difficulty Rice recipes 6 1 hour
Cookbook | Ingredients | Recipes | Italian cuisine | Rice Italian Rice with Wild Mushrooms
Ingredients
5 tablespoons extra virgin olive oil 3 chopped shallots 2 cups risotto rice (plump, medium grain rice that contains a lot of starch, the types Arborio or Carnaroli are traditionally best. Other rices that work well are Roma, Nano Maratelli, and Vialone.) 1 cup dry white wine 3 cups chicken stock cup Parmesan cheese 4 ounces (commercial) wild mushrooms, sliced and sauted 1 teaspoon truffle oil salt and pepper to taste
Procedure
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. 1. 2. 3. 4. 5. 6. Saut the shallots in olive oil until soft. Add the rice, stirring for 3 to 5 minutes, until coated with oil. Pour in wine and about cup of the boiling broth and continue stirring. Keep adding liquid as necessary and stir for an additional 15 minutes, keeping the rice creamy. Remove from heat and add Parmesan cheese, mushrooms, and truffle oil. Serve immediately.
Cookbook:Italian risotto
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Cookbook:Italian risotto
Cookbook | Recipes | Ingredients | Italian Cuisine Risotto is a traditional North Italian dish, made with a soft short-grained rice, for example, Arborio rice. This rice has a very high starch content, making for a thick and creamy texture in the finished product. You cannot make a successful risotto using long-grained rice, however hard you try. First the rice is sauteed in olive oil or butter to begin the cooking process, then liquid (stock and/or white wine) is added slowly, stirring continuously. The stirring helps to break down the grains and release more starch. Flavourings can be added either at the start (onions, chopped chicken, etc.) or towards the end (parmasen or grated cheese, spinach etc) depending on how long they need to cook. The actual rice will be cooked in about twenty minutes, making this a fairly quick if labour-intensive dish.
Recipes
Risotto - a basic recipe (with variations)
Cookbook:Jambalaya
Cookbook | Ingredients | Recipes | Meat Recipes | North American cuisines | United States cuisine | Cajun cuisine
Jambalaya
Louisiana recipes 3 1 hour
Jambalaya, one of Louisiana's most famous dishes, is rooted in Spanish and French cuisine and is the New World version of paella. Jambalaya originated in the French Quarter of New Orleans. It was the accidental result of Spaniards attempting to make paella in the New World where saffron was not readily available due to import costs. Consequently, tomatoes became the substitute for saffron.[1] As time went on, French influence became strong in New Orleans, and spices from the Caribbean changed this New World paella into a unique dish. In modern Louisiana, the dish has evolved into many variations but primarily there are two types of Jambalaya: Creole and Cajun. Creole Jambalaya, also called red Jambalaya, is found primarily in and around New Orleans and is made with tomatoes which make it red.[2] Cajun Jambalaya, which has no tomatoes, originated in Louisiana's rural, low-lying swamp country. It has a distinct smokey flavor and brown color, the result of browning the meat in a cast iron pot.[3] Both versions can contain virtually any kind of meat and/or seafood but crayfish (called crawfish in Louisiana) is a popular inclusion.
Cookbook:Jambalaya This famous dish is surprisingly simple to prepare and works well as an everyday meal. The below Creole Jambalaya recipe includes poultry and canned tomatoes.
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Ingredients
1/3 cup chopped celery 1/2 tablespoon butter 2/3 cup long grain rice 14.5 ounce (411g) can of tomatoes, diced or torn apart 1.5 cups chicken broth 2 cups cooked and chopped turkey, or chicken 1 bay leaf 1/2 teaspoon savory 1/2 teaspoon salt 1 teaspoon dried basil 1 teaspoon thyme 1.5 teaspoons cumin 1 drained small can of sliced mushrooms (optional)
Procedure
1. 2. 3. 4. 5. 6. 7. Mix the salt and unground spices (bay leaf excepted) together, then grind them. Prepare the canned tomatoes: tear them up, remove the stem ends, remove the seeds, etc. Keep the juice. Select a wide pan with a lid. Lightly fry the celery in the butter. Soften the celery but do not brown it. Add everything to the pan. You can add the basil, meat and mushrooms later if you prefer. Bring to a boil, then cover and simmer for about 20 minutes. The rice will absorb the liquid. Discard the bay leaf.
External Links
Chef Paul Prudhomme's seafood jambalaya recipe [4] Chef Emeril Lagasse's Cajun jambalaya recipe [5]
References
[1] "Crawfish And Tasso Jambalaya." (http:/ / www. crawfish. com/ crawfish-jambalaya. php) [2] Creole Jambalaya recipe (http:/ / www. elook. org/ recipes/ american/ 510. html) [3] Cajun Jambalaya recipe (http:/ / www. foodnetwork. com/ recipes/ throwdown-with-bobby-flay/ cajun-chicken-and-sausage-jambalaya-recipe/ index. html) [4] http:/ / www. chefpaul. com/ site. php?pageID=300& view=165 [5] http:/ / www. foodnetwork. com/ recipes/ emeril-lagasse/ cajun-jambalaya-recipe2/ index. html
Cookbook:Smothered okra
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Cookbook:Smothered okra
Cookbook | Ingredients | Recipes | Vegetable Recipes | North American cuisines | United States cuisine | Cajun cuisine Smothered okra is a easy dish that works well as a side vegetable. It can also be added to seafood and okra gumbo as the okra base. It is made with okra and tomatoes and is best served over rice.
Ingredients
1 Lb okra, washed (remove tips and heads and slice into - inch wide pieces) 4-5 medium tomatoes, diced medium-large yellow onion, diced 2-3 stalks celery, sliced or diced 1 green bell pepper, diced 2-3 cloves garlic, sliced or diced butter (1 stick/ Lb/113 g) Salt, pepper, etc. to taste
Procedure
1. Saute onion, celery, and bell pepper in butter until soft over medium heat, adding garlic to saute shortly before the onion is soft. 2. Add okra and tomatoes. Stir a few times to incorporate. If the mixture seems a bit dry, add a small amount of water. 3. Simmer over medium heat until the okra is no longer sticky and stringy. (The okra will change to a darker green color.) 4. Serve over rice or freeze to use in your next gumbo.
Cookbook:Jambalaya II
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Cookbook:Jambalaya II
Cookbook | Ingredients | Recipes Jambalaya
Ingredients
3 lbs (1400g) cooked chicken strips 1 cup (240ml) chopped onion 1 cup (240ml) chopped green bell pepper 2 ribs celery, chopped 2 cloves garlic, minced 1/2 cup (120ml) diced cooked ham 2 cans (14.5 ounces or 400g each) stewed tomatoes 2 cups (480ml) chicken broth 1 cup (240ml) long grain rice 3 Tbs olive oil 2 tsp leaf thyme, crumbled 1/2 tsp. paprika 1 1/2 tsp salt, or to taste 1/4 tsp pepper
Procedure
1. 2. 3. 4. 5. 6. Heat olive oil in a large skillet; add chicken and paprika, brown on all sides. Remove chicken from skillet. Add onion, green bell pepper, celery, and garlic. Saut over low heat until onion is tender, about 10 minutes. Stir in ham, tomatoes, chicken broth, rice, thyme, salt, and pepper. Add chicken and turn to coat with sauce. Bring to a boil. Reduce heat, cover, and simmer for 15 minutes.
Serves 6.
Cookbook:Kashmiri Pulao
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Cookbook:Kashmiri Pulao
Kashmiri Pulao
Category Indian recipes Servings Time Difficulty 4 40 minutes
Cookbook | Ingredients | Recipes | Rice Recipes This very fancy pulao, or mixed rice, is from the Northern Indian state of Kashmir. Although it is a frozen region high in the Himalayas, Kashmir lies along the ancient overland trade routes between Persia and India, and the cuisine is famous for using a huge assortment of nuts and dried fruits from all over Central and Western Asia.
Ingredients
1/2 kilogram basmati or other long-grained rice, cooked and drained 3 tablespoons ghee or butter, to taste. 5 cloves 4 pods green cardamom 1 cinnamon tree leaf (or substitute 2 bay leaves) 1 small onion, sliced thin 2 green chillies, split lengthwise 1 1/2 teaspoons ginger-garlic paste (1 part ginger to 1 part garlic) 100 grams dried dates, pitted and sliced thin 50 grams white raisins 50 grams cashew nuts 50 grams pistachio nuts 50 grams almonds, blanched and diced pinch of salt 3-4 strands saffron 1 tablespoon milk
Procedure
1. 2. 3. 4. 5. 6. 7. 8. 9. Heat ghee or butter in a large wide pan or wok. Add dry spices: cloves, cardamom, and cinnamon tree leaf. Throw in the chopped onion and fry until it just begins to turn brown. Add ginger-garlic paste and chillies and fry for about 1 minute before tossing in all of the dried fruits and nuts. Add salt to taste. Turn the flame down to low. Soak the strands of saffron in milk, mixing until the milk turns orange. Pour the cooked rice into the pan and sprinkle the saffron-milk on top. Stir very carefully so as not to break or mash up the rice grains, mixing the flavourings and saffron colour in uniformly and heating the rice. 10. Add more ghee according to your preference 11. optional adding panneer fried in ghee to the pulao makes it taste better. use chicidi as a sidedish
Cookbook:Kashmiri Pulao Serve with a gravy such as the basic tomato gravy. Serves 4.
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Cookbook:Katchi Biryani
[1] This Cookbook page needs work. Please Biryani improve it . See the talk page for discussion regarding improvements. The following reason was given: needs quantities
Cookbook | Ingredients | Recipes | Cuisine of India
Ingredients
chicken onion yoghurt green chillies, chopped green chillies, whole mint leaves, chopped ghee garam masala, both powder and whole spices ginger and garlic paste rice saffron coriander leaves butter
Procedure
1. Marinate chicken with fried onions (should be red and just crush it with hand, don't blend), yoghurt (put a lot of yoghurt and onions if you want a lot of masala), chopped green peppers (don't use red mirchi powder, the taste won't be the same), chopped mint leaves, ghee, garam masala powder, salt, ginger garlic paste. Leave this to marinate at least 4-5 hours if it's chicken, and 12 hours if it's lamb or goat. 2. Meanwhile prepare for the rice by putting all these ingredients out, because the rice gets ruined if you start looking for everything while doing the ... mix food color or zaafran (saffron) in milk, chop coriander leaves, a few green peppers (whole, don't chop), garam masala powder, fried onions, butter or ghee, lemon juice. 3. Boil water, when it starts getting hot, put whole garam masala (long, big ilaichi - the black one, kala zeera (black cumin), whole black pepper, cinnamon sticks) and a little bit of oil so that the rice grains don't stick to each other (something I learned from my mommy) and salt... when the water comes to boil, put the rice in and boil slightly (I keep the mark by checking the rice and I strain it when the rice grain gets 3-4 lines on 'em LOL... cook it a lot less than you normally would for regular biryani because it has to cook more with the chicken...) 4. Once you strain the rice, leave a thin layer of rice on the bottom of the pot because the chicken/meat tends to stick, so if there's rice on the bottom, that'll stick, not the meat. 5. Dump the marinated chicken in the pateela, and cover the chicken with rice. 6. Cut the butter stick into 4 pieces and put each piece in a different part of the pot. 7. Pour the lemon juice over the rice, I like to make a smilie face with the color/saffron milk sticking the green peppers in the rice as eyes LOL... 8. Then put the coriander, fried onions and sprinkle a bit of garam masala powder.
Cookbook:Katchi Biryani 9. Cover the pot completely with foil and then the cover so that no steam gets out. Leave it on high heat for a while (maybe 10 mins) after that turn it to medium. 10. If you have a burner, its better than an electric stove because the heat gets everywhere; but to be on the safe side, rotate the pot every 10 mins so that the meat cooks evenly. 11. After about 30-35 mins, you'll smell the biryani because of immense steam coming out of the pot... you might want to check if the rice looks properly cooked... if so you can turn it off... if there's no steam coming out, then leave it a few minutes more...
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References
[1] http:/ / en. wikipedia. org/ wiki/ Cookbook:Katchi
Cookbook:Kedgeree
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Cookbook:Kedgeree
Cookbook | Ingredients | Recipes | Cuisine of the United Kingdom
Kedgeree
Recipes 3-4 20-30 minutes
Kedgeree (or occasionally kitcherie, kitchari or kitchiri) is a dish consisting of flaked fish (usually smoked haddock), boiled rice, eggs and butter. It originated amongst the British colonials in India hence was introduced to the United Kingdom as a popular English breakfast in Victorian times, part of the then fashionable Anglo-Indian cuisine. During that time, fish was often served for colonial breakfasts so that fish caught in the early morning could be eaten while it was still fresh. It is rarely eaten for breakfast now, but is still a popular dish.
Ingredients
500 g (1lb) smoked haddock (Haddock is traditional. Smoked anything will substitute.) 6 hard boiled eggs, chopped fairly fine 1-2cups Basmati (preferably) or long-grain white rice 2-4cups decent chicken stock, canned low-sodium at a minimum, cartoned organic is much superior, but home-made still beats all comers. 1 bay leaf Liberal amounts of unsalted butter 3 medium shallots, or a medium onion, chopped fairly fine As much garlic as you can handle, chopped very fine or squished through a garlic press At least 3tsp of prepared English mustard (1tsp of dry mustard). Enough finely-chopped parsley or cilantro (coriander) to add interest and colour. Heavy cream Salt, at the final stage Fresh-ground pepper, plenty. Curry powder (alternatively mustard and pepper);
Cookbook:Kedgeree
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Procedure
A rice cooker is not essential, but makes the whole thing brainless. One cup of rice will yield a dish that is dense with egg and haddock; Two cups will give you a dish with a more Asian proportion of rice. 1. Cook the rice in one and a half the amount of chicken stock with the bay leaf. When it is done and keeping warm, toss out the bay leaf, fluff the rice with chopsticks and place the raw smoked haddock slab on top. Close the lid and let the haddock steam on warm for 15 minutes. 2. Remove the haddock, and flake with forks to get rid of every last trace of bone. Place the haddock back in the rice cooker. 3. Saut the shallots until light brown, in excess butter. Add the garlic for one minute more, making sure to not brown it. Place it all in with the rice. 4. Add the chopped-up eggs, mustard, parsley, pepper, and throw in enough cream to make everything just slightly creamy. Mix it all up, gently and thoroughly (chopsticks are perfect for this). Add salt. 5. Serve, now or later it keeps well. Leftovers may be served in kedgeree omelettes with a dribble of soy sauce or Worcestershire Sauce (Lea and Perrins)
Variants
The addition of 3 or 4 Cloves (depending on quantity of rice) and a few Cardomam seeds to the rice whilst it is cooking and the addition of a level teaspoon of Cumin powder to the finished product gives the rice a wonderful and authentic aroma.
External links
Kedgeree at Wikipedia.
Cookbook:Khara pongal
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Cookbook:Khara pongal
Khara pongal
Category Indian recipes Servings Time Difficulty 6-8 40 minutes
Cookbook | Ingredients | Recipes | Rice Recipes Khara pongal is a savoury porridge-like dish that is traditionally prepared in South India for the Makar Sankranti festival that heralds the arrival of summer. The sweet pongal variety differs only in the spices added, and the two are often cooked together from the same batch of rice and dhal.
Ingredients
1/2 cup white rice 1/2 cup moong dhal 3 cups water 1/2 tablespoon turmeric powder 1/4 cup chopped cashew nuts 10 curry leaves 1 tablespoon coarsely ground black pepper 1 tablespoon cumin seeds 2 green chillies, split lengthwise 1 tablespoon oil 1 tablespoon ghee (or substitute butter) 1/2 tablespoon mustard seed salt to taste
Procedure
1. 2. 3. 4. 5. 6. Cook the rice and dhal together with turmeric powder in a pot or pressure cooker until mushy. Heat a little ghee in a large pan and brown the cashew nuts. Remove them from the pan. Add the rest of the ghee and the oil and heat. Throw in all of the spices, starting with the mustard seed and finishing with the cashew nuts. Mix in the rice and dhal, warming through. If it is too thick, add a little water. Add salt and extra ghee to taste.
It will be very tasty if you add some grated coconut at the end. Serves 6-8
Cookbook:Kheer
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Cookbook:Kheer
Kheer
Category Dessert recipes Servings Energy Time Difficulty 6 1500-2100 kJ (358-502 kcal) per serving 30-60 minutes
Cookbook | Ingredients | Recipes | Indian Cuisine | Dessert Kheer or payasam is a thick rice pudding.
Ingredients
1 L (4 cups) milk 250 mL (1 cup) long grain white rice 125 mL ( cup) white sugar 65 mL ( cup) sultanas (raisins) 6 cardamom pods 65 mL ( cup) slivered blanched almonds 15 mL (1 T) rosewater
Procedure
1. 2. 3. 4. Bring the milk to a boil. Add rice and cook slowly until thick (about 20 minutes). Stir in the sugar, sultanas (raisins), and the ground seeds from the cardamom pods (cook a further 5 minutes). Stir in the almonds and rosewater, and cover until ready to serve.

Stir the milk while bringing it to the boil. You may also want to leave the kheer boiling for much longer (several hours), until it has been significantly reduced; this provides a stronger flavour and a light-pink colour. You can use rice flour instead of plain rice. For kheer that is not too thick when cold, use 170 mL ( cup) of rice instead. If to be eaten cold, it's nicer to use double the quantities of sugar, sultanas, and almonds.
Warnings
The main difficulty in this dish is preventing the kheer from sticking to the bottom of the pan, that requires care.
Cookbook:Khichdi
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Cookbook:Khichdi
Cookbook | Ingredients | Recipes | Cuisine of India Khichdi is most popular dish of Gujarat state in India where many families prefer it as a dinner, everyday. Although it is popular in Gujarat, there do exist many variations of it across India. This quantity is enough for two people.
Ingredients
Rice 1 teacup Lentils 1 teacup (Moong dhal, Arhar dal or Masoor dal or combination thereof) Salt to taste Turmeric powder 1 tsp
Procedure
1. Wash rice and lentils and soak them for 10 to 15 minutes. 2. Add salt and turmeric powder. 3. Pressure cook with 3 to 4 cup of water. 4. After first whistle reduce the heat and cook more for 4 to 5 minutes. Allow to cool. Serve with ghee or buttermilk.
Cookbook:Khichuri
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Cookbook:Khichuri
Cookbook | Ingredients | Recipes |South Asian cuisines
Khichuri
Category Bengali recipes Servings Time Difficulty 2 50 minutes
Khichuri is a Bengali cuisine once considered comfort food for the poor, now is a delicacy served warm in Monsoon rain. Like similar Khichdi, core ingredients are rice and lentils, but different variations exist, some adding vegetables, poultry or meat and named accordingly (e. g. Sabji khichuri for vegetable). Here is the recipe for the popular Bhuna Khichuri.
Ingredients
1 cup white fragrant rice (e.g Bashmati rice or short grained Pilau rice) 1 cup green gram or red split lentils (rice : lentil should be 1:1) cup split chickpeas (preferably dried Bengal variety) (optional) cup garden peas (optional) 2 tablespoons butter preferably ghee teaspoon turmeric powder (to give the dish a vibrant yellow colour) 2 whole green chilis slit in the middle, de-seeded if heat is not desired salt according to taste 4 cups of water for boiling Spices for seasoning 2 bay leaves 4 green cardamom pods 4 whole cloves 2 sticks of cinnamon 1 inch long teaspoon cumin seeds 2 cm piece of ginger, finely chopped For garnish 1 medium or 2 small onions, thinly sliced 2 tablespoons butter preferably ghee 1 bunch coarsely chopped fresh coriander leaves
Khichuri before garnish. Note the yellow colour is from Turmeric powder, lentils never give such vibrant colur.
Cookbook:Khichuri
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Procedure
Step 1 Rinse rice, lentils and chickpeas ( if using dried chickpeas) in cold water separately. Dry rice in a colander or on a flat surface. Leave lentils and chickpeas to soak in water for 30 minutes. Step 2 Drain lentils and chickpeas; then roast them briefly until they emit an aroma, set aside to cool Heat water in a kettle to use later. Add it to the cooking before it boils thoroughly. Semi-crush cardamom, cinnamon and cloves Step 3 Heat 2 tbsp butter in a heavy based pan in medium flame. Throw in bay leaf and semi-crushed spices in the hot melted butter, once they start to sputter (in less than a minute) add sliced ginger and cumin. Stir in 1-2 minutes until ginger yields a nutty flavour. Put green chili and garden pea and stir once or twice. Then add rice to the mixture and stir gently for 2-3 minutes making sure the oil coats it thoroughly. Add lentils, chickpeas and salt; stir again for 1-2 more minutes Add hot water to the pan. The level of water should be approx 1 inch above the mixture. Lower the heat slightly, cover and simmer until done. Check regularly to make sure rice does not burn at the bottom. Rice and lentils are done when there is no hard part in rice, it is medium firm, each one is easily separable, but not very soft or sticky. This should take around 10 minutes. Step 4 When the rice is simmering take a separate frying pan and heat the remaining butter. Fry the onion on a medium heat until it starts to brown. When rice mixture is done put onion with accompanying oil on top. Garnish with coriander Turn down the heat to the lowest and cover until served which should not take long.
Ritual Eating!
Bhuna khichuri is a romantic dish especially suited for a rainy day. Serve warm with Bengal fish curry and Chutney as a condiment.

Weight watchers may replace butter with a low fat vegetable oil or it can be omitted altogether. For oil free alternative dry toast the spices. Pour hot water over rice and lentil mix, then add onion, ginger and spices.
Warnings
Slicing onions may irritate eyes. This can be avoided by cutting under water, not very convenient though! Ethnic ingredient shops often sell fried onion pack.
Cookbook:Klepon
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Cookbook:Klepon
Cookbook | Ingredients | Recipes | Cuisine of Indonesia Klepon (pronounced Kl-pon) is a traditional Indonesian rice cake, from Javanese cuisine. It is a boiled rice cake, stuffed with liquid gula jawa (Palm sugar), and rolled in grated coconut. Klepon is green because it is flavored with a paste made from the pandan.
Ingredients
300 gram glutinous rice flour 30 grams sagoo flour 8-10 pandan leaves or pandan paste 150 gram gula jawa (palm sugar) 300 gram grated coconut water
Procedure
1. Grind pandan leaves finely, mix with water or just use pandan paste. Grate the coconut, put aside. 2. Mix Glutinous Rice Flour and Sagoo Flour until well mixed, add pandan paste and a little water. Mix well with hand until it formed a soft green dough. make Make sure that the dough is not to hard, if necessary add a bit more of water. 3. Form a little balls shape with 2-3 cm diameter, push it with your finger to make a small hole, fill it with palm sugar, close it again and form a ball. 4. Boil a lot of water in a big stock pot. Put the little balls one by one in the boiling water. Cook for about 5 minutes until they emerge on the surface of the boiling water. Take them out and drain. 5. Sprinkle or rolled the balls on shredded coconut.
Cookbook:Kushari
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Cookbook:Kushari
Cookbook | Ingredients | Recipes | Rice | Kushari
Egyptian Kushari
Yield: 7 servings
Ingredients
1 cup basmati rice 1 cup brown lentils 1 cup elbow macaroni 0.5 cup chickpeas
For the sauce: 1 6 oz can tomato paste 1 cup water 2 teaspoons cumin 1 teaspoon white wine vinegar, more to taste 1 teaspoon ground black pepper, more to taste 2 tablespoons olive oil 0.5 onion, diced
Preparation
Pre-soaking the lentils and especially the chickpeas is recommended before cooking them. Alternately, canned chickpeas can be used. (Drained, one third of the can.) Cook the rice, chickpeas, and lentils until tender, the macaroni until al dente. In a sealable container (I use a large Tupperware), layer the rice, the lentils, and the macaroni, and then the chickpeas. To make the sauce, mix the tomato paste and water in a saucepan, put on medium low heat, add the cumin, black pepper and vinegar, mixing them in well. Heat the sauce for approximately 5 minutes. Saute the diced onions in olive oil until crisp, drain off the excess oil. To serve, scoop 1.5 cups of the koshari into an individual bowl, pour the sauce over the serving, and garnish with 1 tablespoon of the onions. Add vinegar and black pepper to taste.
Cookbook:Loco Moco
74
Cookbook:Loco Moco
Cookbook | Ingredients | Recipes | Cuisine of Hawaii
Ingredients
2 eggs 1 hamburger patty 1 cup of rice gravy
Procedure
1. 2. 3. 4. Cook the 2 eggs sunny side up. Cook up the hamburger to your preference. Boil the cup of rice, heat up the gravy. Assemble in this manner: rice on bottom; hamburger on top of that; then the eggs; pour the gravy all over the top.
Result -- an awesome Loco Moco. Ono!
Cookbook:Meatless Sloppy Joes
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Cookbook:Meatless Sloppy Joes

Meatless Sloppy Joes

Category Vegetarian recipes Servings 4-6 Time 30 minutes, including prep time
This recipe is a great choice for a Meatless Monday, yet still lets you convince the kids that it's a Sloppy Joe! I serve the finished product on whole-wheat hamburger buns.
Ingredients
2 tsp olive oil 1/2 onion, chopped 1/2 green bell pepper, chopped 1/3 cup carrot, shredded 1 can of chili beans, undrained 1 1/2 cups cooked brown rice (I use the instant boil-in-a-bag version) 1/4 cup hickory-smoked barbecue sauce, more or less based on your preference
Procedure
1. Add olive oil to pan and heat on medium-high 2. Add onions, bell pepper, and carrots and cook for 3-4 minutes 3. Add rice, chili beans, and barbecue sauce and cook for approximately 10-15 minutes, stirring frequently to heat thoroughly
Cookbook:Mejadra
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Cookbook:Mejadra
Mejadra
Category Servings Time
Middle Eastern recipes 3-4 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).
Ingredients
1 cup rice (uncooked) or bulgur 1 cup dry lentils 1 medium sized onion 4 cups water olive oil salt baharat cumin cardamom
Procedure
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 (cm x 4cm).
Cookbook:Mejadra 8. Fry the onion in mixed olive oil until crisp and translucent. 9. Mix lentils and rice, top with the fried onion.
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Cookbook:Mexican Rice
Cookbook | Ingredients | Recipes Mexican Rice
Recipe 1:
Ingredients
3 tablespoons canola oil 1 cup uncooked white rice (unwashed) onion, chopped green pepper, chopped 1 cup chopped tomatoes (if canned, drain them)
1 teaspoon salt teaspoon cumin 2 cups water
Procedure
1. 2. 3. 4. 5. Over medium-high heat, fry dry rice in oil until golden brown, stirring often. When rice is brown, add onions and green peppers and cook till slightly softened. Next, add tomatoes, spices and water. Cover and cook for 20 minutes on low heat. Add peas and heat until they are just warm. Serves 5-6.
Recipe 2:
Ingredients
1 cup uncooked white rice 1 red chile, fresh, seeded and finely diced (or 1 dehydrated chile that has been rehydrated) 5 tablespoon Ancho Enchilada Sauce, strained (strained in medium-mesh strainer) 1 2/3 cups chicken broth 4 cloves of garlic, peeled and crushed 1/2 small onion, peeled and finely diced 1 tablespoon oil or lard
Cookbook:Mexican Rice
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Procedure
1. 2. 3. 4. 5. 6. 7. Saute garlic, onions, and red chile in oil over medium heat for about 1 minute. Add in the rice and stir frequently until rice begins to brown. Mix chicken stock and chile sauce (make sure to strain) in another saucepan and bring to a boil. When mixed, make sure liquid mixture equals out to 2 cups of liquid. Add in the chicken stock and chile sauce mixture to rice and bring to a boil. Reduce heat and bring rice to slow simmer. Cook for 25-30 minutes without removing the lid. Remove lid and fluff rice with a fork.
Cookbook:Mexican Rice Pilaf

Cookbook | Ingredients | Recipes There's a lot of Mexican flavors in this dish, like tequilla, Mexican oregano, chile powder, habanero chiles, tomato paste, and rice.
Ingredients
2 cups uncooked white rice 2 tbs unsalted butter 3/4 cup tequilla 3/4 cup tomato paste 2 1/2 cups chicken broth 3 bay leaves 1/4 tsp salt 1/4 tsp freshly ground black pepper 2 habanero chiles, stemmed 1 tbs dried Mexican oregano
Procedure
1. Rinse rice with cold water until water runs clear. Pat dry with paper towels. 2. Melt butter in a large pot over medium heat. Add rice and cook until rice turns golden brown. 3. Meanwhile, combine tequilla, broth, tomato, salt, oregano, and pepper. Pour over rice and bring to a boil. Add bay leaves and habanero chiles. 4. Cook, stirring occasionally, 30 minutes or until rice is desired tenderness. Remove bay leaves and chiles. Serve warm.
Cookbook:Microwave Risotto
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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. 2. 3. 4. 5. 6. 7. In a saucepan, bring chicken broth, salt and pepper to a low simmer, keep warm until needed. In 8" x 8" x 2" an oven proof dish (or 10" quiche dish), heat oil and butter in microwave for 2-minutes. Add minced onion to the oven proof dish, stir to coat with oil, cook in microwave for 4-minutes. Add uncooked rice to the oven proof dish, stir to coat with oil, cook in microwave for another 4-minutes. Pour simmering chicken broth into the oven proof dish and stir well. Microwave 9-minutes. Stir rice and chicken broth well and microwave another 9-minutes. 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:Middle Eastern Meatballs
80
Cookbook:Middle Eastern Meatballs

Middle Eastern Meatballs
Category Servings Time Difficulty Meat recipes 6 1 hour
Cookbook | Ingredients | Recipes | Rice Middle Eastern Meatballs
Ingredients
1 cup low-fat plain yogurt 1 to 2 teaspoons finely chopped garlic 1 teaspoon crushed dried mint salt to taste pound 93% lean ground beef cup cooked brown rice cup finely chopped onion cup packed cilantro, chopped coriander cup packed flat-leaf parsley, chopped teaspoon ground cinnamon teaspoon ground cumin teaspoon red pepper flakes teaspoon ground black pepper teaspoon salt
Procedure
1. 2. 3. 4. 5. In a small bowl, whisk together the yogurt, garlic, and mint. Season to taste with salt. Set the broiler rack 5 inches from the heat. Preheat the broiler. In a mixing bowl, combine the meat, rice, onion, cilantro, parsley, cinnamon, cumin, red and black peppers, plus teaspoon salt, stirring mixture with a fork until it is well blended 6. With your hands, for the mixture into 1 inch meatballs. 7. As you make them, place the meatballs on a baking sheet that fits under the broiler. 8. Broil the meatballs until they are well browned on top, 4 to 5 minutes. 9. Using tongs, turn and cook until the meatballs are browned outside and no longer pink in the center, 3 to 4 minutes. 10. Transfer them to a serving plate and serve warm, passing the yogurt sauce in a bowl.
Cookbook:Mike's Bean and Rice Bake
81

Cookbook | Ingredients | Recipes | Vegetarian | Vegan Cuisine
Author's note
This recipe originated when I tried to adapt my saffron rice and beans for a barbecue. I planned on heating saffron rice and beans over a wood fire at the barbecue as a vegetarian main course, but didn't make enough rice, and added some raw ingredients at the last minute before slow-cooking over the fire. Later I liked it so much that I made it in the oven.
Ingredients
2 Onions cut into chunks 3 tomatoes, cut into large chunks several carrots, cut into large chunks One can Canned chickpeas or black beans Other vegetables, zucchini, bell pepper, etc, cut into chunks 1/3 cup of olive oil 1 tablespoon curry powder 5-10 cloves garlic Misc spices, good ones include paprika, cumin, ground chili or chili powder, ground oregano , etc 1 cup basmati rice 750 ml red wine -- the cheapest you can stand to drink -- I use Charles Shaw merlot, although any of the equivalently priced box-wines will work, so long as you get the red.
Procedure
1. 2. 3. 4. 5. Put one tablespoon of olive oil in saucepan, heat. Stir in curry powder Stir in rice, fry rice briefly (5 minutes or so -- although the dish works if the rice is raw too) while stirring Pre-heat oven to 250 Turn off heat, put vegetables, spices, and garlic, followed by rice with curry oil, followed with the can of beans and half the bottle of wine in a casserole dish
With a cover. Stir briefly to mix, and make sure some at least some rice is on top. 1. add rest of olive oil to casserole dish, fill with either water or remainder of wine until all vegetables, beans and rice are submerged in fluid 2. Place casserole dish (covered) in oven, drink any remaining wine 3. Wait for a couple hours, periodically checking to see if rice is soft. 4. Once rice is soft its ready to eat.
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Variations
1. If you turn the oven hotter it'll cook faster. The whole point of the low heat is you can start this Saturday afternoon, forget about it for most of the day, and then have dinner ready. 1. Also works over a campfire.
Cookbook:Mike's Saffron Rice and Beans

Cookbook | Ingredients | Recipes | Vegetarian | Vegan Cuisine This recipe originally started as a vegetarian approximation to paella. It has since diverged from its resemblance to paella.
Ingredients
1 small potatoes Sliced extremely thin 1 big Onion cut into chunks or sliced thin 1-3 tomatoes, cut into cubes or slices 2-3 Red bell peppers, sliced. 1/2 cup of olive oil 1 tablespoon curry powder 5-10 cloves garlic 2 tablespoon paprika 2 tablespoon cumin 1-2 tablespoon ground chili or chili powder 1-2 pinch(es) saffron 1 cup basmati rice 1-3 tablespoon ground oregano 1 can black beans 1/2 cup red wine 2 tablespoon pine nuts 1 tablespoon caraway 1 cube vegetarian bouillon
Procedure
1. 2. 3. 4. 5. 6. Put the olive oil in very large saucepan, heat When oil is hot, add curry powder, potatoes, onions, red peppers, tomatoes Stir and fry until potatoes are nearly done Reduce heat, add crushed garlic, pine nuts, caraway, dried oregano, chili powder, stir In a separate pot (with a lid) heat 1 3/4 cup water to boil While waiting for water to boil, make a rice spice mix from 1 tablespoon paprika, pinch of saffron, 1 tablespoon cumin, 1 tablespoon oregano 7. Mix rice spice mix with 1 cup basmati rice 8. When water has begun to boil, reduce heat, add rice and rice spice mix. Cover. It will simmer for 20 minutes in total 9. Add wine to saucepan, stir, turn heat off 10. Let rice simmer for 10 minutes covered, keep rice covered
Cookbook:Mike's Saffron Rice and Beans 11. 12. 13. 14. 15. 16. 17. 18. 19. Turn saucepan heat onto low, simmer, stirring occasionally Add bouillion cube to saucepan, mix Let rice simmer for another 10 minutes. Stir contents of saucepan during these 10 minutes Turn heat off on rice When saucepan appears to be frying again, add rice to saucepan, stir When liquid is absorbed by rice, open one can black beans, add to saucepan Stir contents of saucepan until done Turn off heat. Serve with cheese (Parmesan or Cotija work best) Consume remainder of bottle of red wine while eating meal. Serves 2-4
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Variations
Vegan Variation
Serve without cheese.
Easier Variation
This dish is easier to cook if the potatoes are left out altogether.
Other Variations
Most vegetables go well in this dish. Feel free to chop up any vegetable and throw it in the pan during the initial frying stage.
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
Rice, Anchovies Butter Stock Onions.
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 of rice and cabbage
84
Cookbook:Minestrone of rice and cabbage

This Cookbook page needs work. Please of rice and cabbage improve it [1] . See the talk page for discussion regarding improvements.
Cookbook | Ingredients | Recipes Minestrone of Rice and Cabbage
Ingredients
Rice cabbage stock ham tomato sauce.
Procedure
1. Cut off the stalk and all the hard outside leaves of a cabbage, wash it and cut it up, but not too small, then drain and cook it in good stock and add two ounces of boiled rice. 2. This minestrone is improved by adding a little chopped ham and a few spoonfuls of tomato sauce. 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 [2].
References
[1] http:/ / en. wikipedia. org/ wiki/ Cookbook:Minestrone [2] http:/ / www. free-recipes. co. uk/ the-cooks-decameron-a-study-in-taste/
Cookbook:Mjeddrah
85
Cookbook:Mjeddrah
Cookbook | Ingredients | Recipes | Cuisine of Lebanon | Vegan cuisine Mjeddrah is a stout lentil and rice stew, a Lebanese staple.
Ingredients
cup brown lentils, soaked an hour or more cup long grain brown rice, rinsed 3 cups water cup onion, sliced teaspoon whole or ground cumin 2 tablespoons olive oil salt and pepper to taste
Optional
minced garlic dried chili pepper half a cinnamon stick a few cardamom pods chopped carrots, celery, etc. Not too much of this, I think, but a little is good.
Procedure
1. Pick over the lentils to remove any stones. 2. Saut the onion and any other vegetables in the olive oil for a minute or two. Optionally, saut 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. Saut 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.
Cookbook:Mung Beans and Brown Rice
86
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
1/2 teaspoon oil 1/4 teaspoon mustard seeds 1/2 teaspoon tumeric 1 cup dry brown rice 1 cup mung beans (dry) 5-1/2 cups water 1-1/2 teaspoons cumin 1 teaspoon curry powder 1/4 teaspoon pepper
1/4 teaspoon powdered ginger 1 teaspoon salt 1 cup finely chopped cabbage 1 cup chopped green pepper 1 cup finely shredded carrots
Marinade
1-1/2 cups oil 1/3 cup lemon juice 1/2 teaspoon salt 1/2 teaspoon soy sauce 1 tablespoon honey 1 teaspoon basil 1/4 teaspoon oregano (ground)
Procedure
1. 2. 3. 4. 5. 6. 7. Heat the oil in a large pan. Add the mustard seeds. When they begin to pop add the turmeric and fold in the rice and beans until coated with oil. Add the rest of the spices and water. Simmer about 45 minutes, most of the water will be absorbed. Remove from heat and add vegetables. Make the marinade and pour mix in.
Cookbook:Mushroom Fried Rice
87

Mushroom Fried Rice
Category Rice recipes Servings Energy Time Difficulty 5 240 Kcal. 25 minutes
Ingredients
5 tbsp. canola oil 5 cloves garlic, minced 1 big onion, sliced 2 green chillies, sliced 4 chicken fillet, minced 150 g prawn, remove the skin can button mushroom pack enoki mushroom pack shitake mushroom, washed and sliced 1 cup (700 g) rice 2 tbsp.oyster sauce 2 tbsp. chicken powder 1 tbsp. salt 1 tbsp. hoisin sauce
Garnishing
Lettuce Pickles Tomato Cucumber Shrimp crackers Chilli sauce
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Procedures
Heat the oil on the non-stick pan, fry the garlic and big onion until fragrant. Add the prawn and minced chicken fillet. Stir until the prawn and the chicken is changing the color. Add the button mushroom, enoki mushroom and shitake mushroom. Now add the rice together with oyster sauce, chicken powder, salt and hoisin sauce. Serves hot with garnishing.
Cookbook:Nasi Goreng
89
Nasi Goreng
Category Indonesian recipes Servings Time Difficulty 2 20 minutes
Cookbook | Ingredients | Recipes | Indonesian Cuisine
Ingredients
2 servings of steamed rice 2 eggs 1 garlic 2 shallots 1 red chili pepper 1 Tbsp fish oil 10 cc coconut oil Sweet soy sauce Salty soy sauce or salt Ground pepper
Optional :
20 stinky or green beans 100 gr chicken fillet, small pieces 100 gr small Prawn 4 fish meatball 2 spoon of corned beef 1 cucumber Sliced hot dogs or sausages Sliced chicken liver Cauliflower Sliced salted dried fish Spring onion / scallion
Procedure
1. 2. 3. 4. 5. 6. 7. 8. 9. Slice shallots and red pepper into thin slices Crush garlic, peel of the skin, chop into small pieces Slice stinky beans by half or as favored. Heat oil on wok, Stir Fry chicken or prawn until done Put shallot, pepper, garlic and stinky beans. Stir until garlic turns golden. Put eggs in, stir fry until half done. Put steamed rice, stir until all mixed. Add soy sauces, salt and ground pepper, as desired. Serve on 2 dinner plates, add fresh cucumber slices or tomatoes as garnish.
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Notes, Tips & Variations

Rice: Use cold rice, preferably leftover from a day before. Unsticky rice means easier to cook and preferable texture for some. Special Fried Rice: Have fried egg, sunny side up, as accompaniment on the side. Cracker: Prawn cracker/chips is also a nice condiments on the side. Corned Beef Fried Rice: If you are cooking with corned beef, leave the sweet soy sauce out. This is a variation of Nasi Goreng called Nasi Goreng Kornet or Corned Beef Fried Rice. Stinky Beans: Some rather not to use stinky beans, then use green peas as substitute. Will give nice shade of green. Salted Fish Fried Rice: You can use Salted fish as a variation, leave the sweet soy sauce out. This is Nasi Goreng Ikan Asin, or Salted Fish Fried Rice. Spring Onion: Substitute green peas with spring onions, put them after the rice has been poured into the wok. Spring onions will give nice aroma and color to the fried rice.
Cookbook:Nasi lemak
Cookbook | Ingredients | Recipes | Malaysian Cuisine
Ingredients
6 cup (1450ml) basmati rice 7 cup (1680ml) coconut milk Salt. Optional: 1-2 pandan leaves tied in a knot Optional: 2 inch piece of fresh ginger root
Procedure
1. 2. 3. 4. Clean the rice and set it aside. Meanwhile put the coconut milk on the stove and add the salt for slightly more salty. Add the rice (pandan leaves and ginger optional) and let it simmer until the coconut milk evaporates. Cover it with lid and let it for about 15 minutes until it is well cooked.
Cookbook:Nigirizushi
91
Cookbook:Nigirizushi
Ingredients
sushi rice topping wasabi (as needed) nori (as needed)
Procedure
For nigirizushi requiring a band of nori to hold the sushi together, cut the nori into strips about 1/4 inch wide and long enough to wrap around the finished sushi with at least 1 inch of overlap. Place one such strip on the preparing surface. Hand form the sushi rice into suitable sized sushi bases. Generally, this means a rectangular block from 1/2 inch to 1 inch wide, 1 inch to 1 1/2 inch long, and 1/2 inch to 3/4 inch high. It takes considerable experience to form pleasing sushi bases by hand (beginners may find a plastic sushi mold helpful for forming the bases). Wetting the hands in water prior to forming each sushi base keeps the rice from sticking to the hands. For nigirizushi requiring wasabi between the rice and topping, add a small dab of wasabi on the rice. Add the selected topping on top of the sushi rice. If nori is used, wrap one of the nori band ends up and over the nigirisushi topping firmly, so that it sticks to the rice and topping. Wet the other nori band end with a small amount of water, and wrap it up and over the topping so that it overlaps the other nori end. The water causes the nori ends to stick together.
Common nigirizushis
Broiled eel: sushi rice, broiled eel, nori band. Top with eel sauce and bonito and/or sesame seeds. Salmon: sushi rice, salmon. Shrimp: sushi rice, shrimp. Clean and butterfly the shrimp prior to using. Mackerel: sushi rice, mackerel. Tuna: sushi rice, tuna.
Cookbook:Paella Roja
92
Paella Roja
Spanish recipes 6 3 hours approx
Cookbook | Ingredients | Recipes | Cuisine of Spain | Rice Recipes Paella is a Spanish-cuisine rice dish that derives its name from the utensil used to prepare it, a paelleraa flat round pan with two handles. Paella roja is a classic version of mixed paella in Spain (not including the Valencian region). Paella aficionados refer to it as mixed because it combines meat from land animals with seafood. The recipe below is based on the one displayed on Spain-recipes.com[1] but with more ingredients. This lightly seasoned dish takes its name from sweet-roasted, red bell peppers and tomatoes. A chicken and seafood broth enhances this paella's flavors as well. Paella roja requires some time to prepare but it's well worth the effort.
Cleaning and eating mussels

This recipe calls for live mussels. Please read these safety guidelines for buying, eating and cooking live bivalves (mussels and clams).
Equipment
A 38-centimeter (15-inch) paellera A 7.6-liter (two-gallon) pot A rice skimmer A sharp chopping knife for meat and vegetables A large serving spoon A potato masher A clean, white towel large enough to cover the paellera A wide heating source such as: 1. 2. 3. 4. 5. A stove large enough to accommodate the size of the paellera A gas burner [2] designed specifically for paelleras A charcoal barbecue A low, forged steel tripod to support the paellera over a wood or charcoal fire Cinder blocks or heat-resistant bricks to support the paellera over a wood or charcoal fire
93
Recipe
Ingredients
Broth 225 grams ( pound) chicken wings 225 grams ( pound) of any of the following: frouncesen seafood mix; fish heads; whole crabs; shrimp heads; smelts 1 medium onion 1 green bell pepper 3 garlic cloves 3.8 liters (1 gallon) of water 2 bay leaves Paella olive oil 1 to 2 red bell peppers cut into strips Salt to taste 340 grams (12 ounces) boneless chicken breast or chicken tenderloins 6 large garlic cloves, diced 225 grams (8 ounces) onion, diced 450 grams (1 pound) red bell pepper, diced 1 pound tomatoes diced 1 tablespoon sweet paprika 225 grams (6 ounces) of canned beans (optional), thoroughly rinsed and strained; Use any of the following: chickpeas; butter beans; great northern beans; lima beans. Note: Never use stewed beans. 500 grams (2 cups) Valencian rice 1 tablespoons food coloring for yellow rice; (See note below.) 340 grams (12 ounces) squid mantles (diced or cut into rings), or 340 grams (12 ounces) shrimp 340 grams (12 ounces) scallops 24 live mussels, cleaned with beards removed
Note: Throughout history, saffron has been the natural ingredient used in Spain to color rice yellow. However, it's very expensive (a pound costs over US$1,500) because it's labor intensive to process and each saffron crocus yields a minuscule amount of saffron. Consequently, supermarkets sell only a few grams per container for three or four US dollars. The best solution to this problem is to use commercially manufactured food coloring containing both natural and artificial ingredients (but usually no saffron). The two most popular US brands are Bijol and Badia. These companies sell containers each holding several ounces of coloring for less than five US dollars.
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Procedure
Broth 1. Fill a pan with about an inch of water. Bring to a slow boil and add the mussels. Cover the pan and wait about two minutes. Remove the open mussels. Continue checking for open mussels about once every minute. Throw out the ones that wont open but SAVE THE WATER. Twist off the half shells without meat and discard. Put the half shells with meat in the fridge until you're ready to put them on the paella. 2. Cut one onion and one bell pepper into quarters and place them in a large pot with the rest of the broth ingredients including the water from the previous step. 3. Boil it down until you've got about a half gallon of broth. Occasionally press the ingredients against the bottom of the pot with the potato masher to squeeze out their flavors. 4. Strain the broth and set aside. Discard the boiled seafood and chicken wings. (If you don't like the idea of throwing out food then eat it as a snack but don't include it in the paella. At this point, it has very little taste after all the boiling). 5. Taste the broth. It should have a strong seafood flavor and moderate chicken flavor. Paella 1. Cut the red bell pepper into strips. 2. Pour a pool of oil into the center of the paellera. The pool should be about two inches from the edge of the paellera on all sides. Heat over a high flame. 3. Cook the pepper strips just long enough to scorch them. Remove them and set aside. 4. Add one half tablespoon of salt to the chicken and saut until golden brown. 5. Add the garlic and saut until its brown but be careful not to burn. This step should only take about a minute to 90 seconds. 6. Add the tomatoes, paprika, onions and diced peppers. Saut until all the vegetables are tender. Youve just made Spanish sofrito. 7. Add 960 milliliters (four cups) of broth along with the food coloring and another half tablespoon of salt. Mix well. 8. Bring the broth to a rolling boil then lower the heat a bit to allow the broth to simmer for about two minutes. 9. Taste the broth and invite your dinner guests to do so as well. (This is a custom in Spain.) The broth should have a very lightly salted flavor. 10. Add the rice and mix well. Once again, bring the broth to a rolling boil then reduce the heat to create a moderate simmer. 11. Frequently mix the ingredients well to prevent burning. Begin tasting the rice after it's been simmering for about 20 minute and reduce the heat a bit. Make sure the rice doesn't get too soft. Check the rice again every 10 minutes and reduce the heat slightly after each taste. Your goal is to wind up with rice that has a slightly underdone center. The time it takes to reach this point can vary from 30 minutes to an hour depending on your cooking gear. 12. Add the seafood (except for the mussels) along with the beans and cover it all with rice. Allow the paella to simmer for 10 more minutes. Don't mix the ingredients during this final phase. 13. Your paella is done once you've accomplished the following three things: A) The rice should be slightly firm to the bite. Italians use the same approach when cooking pasta. They call this texture al dente. B) The paella should be a little moist but not soupy. C) You should have a bit of toasted rice on the bottom of the paellera. This is known as socarrat and is considered a delicacy throughout the Spanish-speaking world. Once you've accomplished all of this, your paella is done. 14. Remove the paellera from the heat and cover it with a clean, white towel (NOT ALUMINUM FOIL). Then allow it to sit for five minutes. This will give the rice some time to absorb more water.
Cookbook:Paella Roja 15. Remove the towel and place the mussels around the edge of the paellera with the round part facing down and push them down into the rice. (If your mussels have become very cold from sitting in the fridge then heat them in a microwave oven for no more than 30 seconds.) Arrange the pepper strips on top of the paella like spokes in a wheel. Your paella is now ready to serve.
95
External links
Mixed paella recipe presented by the Food Network [3] Mixed paella recipe presented by Epicurean.com [4] Paella recipes presented by Spain-recipes.com [5] Paella recipes by Chef Juanry Segui, a prominent Valencian chef [6] Paella recipes from Sarah Jay [7]
References
[1] [2] [3] [4] Red paella recipe on Spain-recipes.com (http:/ / www. spain-recipes. com/ red-paella. html) http:/ / www. deliciasdeespana. com/ store1/ shopexd. asp?id=313 http:/ / www. foodnetwork. com/ recipes/ tyler-florence/ paella-with-seafood-chicken-and-chorizo-recipe/ index. html http:/ / recipes. epicurean. com/ recipe/ 15697/ traditional-paella. html
[5] http:/ / www. spain-recipes. com/ paellarecipes. html [6] http:/ / www. lacocinadejuanry. es/ videos. html [7] http:/ / www. paellapans. com/ recpaella. html
Cookbook:Paella Valenciana
96
Paella Valenciana
Spanish recipes 6 90 minutes
Cookbook | Ingredients | Recipes | Cuisine of Spain | Rice Recipes Paella Valenciana and its seafood variation originated in the early 1800s in Spain's Valencian region near lake Albufera. Prior to the 19th century, the ingredients for Valencian paella varied greatly with the most unusual being marsh rat.[1] Valencians consider Valencian paella and seafood paella as authentic. They view all other variations as impostors. This recipe is based on the one that Chef Juanry Segui serves in his restaurant with plenty of detailed explanation for those attempting this for the first time.[2]
Equipment
A 38-centimeter (15-inch) paellera A 7.6-liter (two-gallon) pot A rice skimmer A sharp chopping knife for meat and vegetables A large serving spoon A clean, white towel large enough to cover the paellera A wide heating source such as: 1. 2. 3. 4. 5. A stove large enough to accommodate the size of the paellera A gas burner [2] designed specifically for paelleras A charcoal barbecue A low, forged steel tripod to support the paellera over a wood or charcoal fire Cinder blocks or heat-resistant bricks to support the paellera over a wood or charcoal fire
97
Ingredients
Please read Paella cooking techniques before attempting this recipe. 500 gr (17.5 ounces) chicken 500 gr (17.5 ounces) rabbit (or duck) 20 gr (3/4 ounce) salt 8 tablespoons olive oil 250 gr (10 ounces) chopped green bell peppers (optional) 1 clove garlic (optional) 1 tablespoon sweet paprika 500 gr (17.5 ounces) diced or grated tomatoes 2 liters (2 quarts) water (preferably hard water) 24 boiled snails (optional) 125 gr (4.5 ounces) large haricot beans (canned or fresh) 100 gr (3.5 ounces) small haricot beans (canned or fresh) 125 gr (4.5 ounces) runner beans or pole beans (fresh only) 8 to 10 threads of saffron and/or 1.5 teaspoons yellow food coloring (See note below about saffron and food coloring.)
400 gr (14 ounces) short-grain, white rice 6 to 8 branches of fresh rosemary
Procedure
Clean the snails, poultry and rabbit thoroughly. Cut the poultry and rabbit into small pieces and salt them generously. Pour olive oil in a paellera and, when hot, saut the poultry and rabbit pieces until golden brown. Add green peppers and saut for one minute. Add the garlic and saut until brown. Be careful; garlic burns easily. Once the garlic is brown, add the paprika followed quickly by the tomatoes to prevent the paprika from burning. Saut until the tomatoes become dark and pulpy and the mixture has reduced a bit. Add the water and bring it to a rolling boil. Then add the snails, fresh haricot beans (if canned, continue reading to see when to add these), runner beans (or green beans) and saffron (and/or food coloring). Allow the mixture to boil for 10 minutes over a high flame. After 10 minutes have passed, you should have a flavorful broth. It's customary at this point to allow your dinner guests to taste it. The purpose is to determine if the broth needs more salt. If so, add more salt, a pinch at a time, until everybody is satisfied. Add the rice and stir it using the rice skimmer. Then, once again with the skimmer, spread it over the bottom of the paellera. The coating of rice should be one centimeter thick. Let it cook over a high flame for 10 minutes. Then reduce the heat to medium and let it simmer for four minutes. Add the canned haricot beans and reduce the heat again to low and let it simmer for another four minutes. Taste the rice about once every four to five minutes. You'll know it's done when it's slightly firm to the bite. Italians use a similar approach when cooking pasta. Italians call this texture al dente. At this point, there should be some toasted rice sticking to the bottom of the pan. This is a delicacy in Valencia called socarrat. If no socarrat has developed, increase the flame to high and listen for the crackling sound of rice toasting at the bottom of the pan. Reduce the heat to low once the aroma of toasted rice wafts upwards. Remove the pan from the heat when the rice is almost dry and place the rosemary branches on top. Cover with a clean, white towel (a white towel prevents dye from leeching onto the paella) and wait five minutes before serving to allow the rice to absorb the remaining broth.
98
External links
Paella recipes presented by Spain-recipes.com [5] Paella recipes by Chef Juanry Segui, a prominent Valencian chef [6] Paella recipes from Sarah Jay [7] Mixed paella recipe presented by the Food Network [3] Mixed paella recipe presented by Epicurean.com [4]
References
[1] Manuel Vzquez Montalbn, La cocina de los mediterrneos, Ediciones B - Mexico [2] Valencian paella recipe by Juanry Segui (http:/ / www. lacocinadejuanry. es/ paella-valenciana-la-cocina-de-juanry. html)
Cookbook:Paella de Marisco
99
Paella de Marisco
Spanish recipes 6 2 hours approx
Cookbook | Ingredients | Recipes | Cuisine of Spain | Rice Recipes Paella de marisco (seafood paella) is the world's most popular paella recipe. It emerged in its modern version in Spain's Valencian coastal region in the early 1800s. Prior to the 19th century, the ingredients for seafood paella varied greatly with the most unusual being eel.[1] Valencians consider seafood paella and paella valenciana (Valencian paella) as authentic. They view all other variations as imposters. Below is a slightly altered version of the traditional recipe[2] presented by Chef Juanry Segu, a prominent Valencian chef.
Cleaning and eating mussels

This recipe calls for live mussels. Here are some safety guidelines for buying, eating and cooking live bivalves (mussels, clams and oysters).
Equipment
A 38-centimeter paellera A four-liter pot A rice skimmer A sharp chopping knife for meat and vegetables A large serving spoon A potato masher A clean, white towel large enough to cover the paellera A wide heating source such as: 1. A stove large enough to accommodate the size of the paellera (You'll have to straddle two burners at once and rotate the paellera periodically for even cooking.) 2. A gas burner designed specifically for paelleras 3. A charcoal barbecue 4. A low, forged steel tripod to support the paellera
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For the broth

Ingredients
300 grams of crab 300 grams of shrimp heads 1 bay leaf 4 or 5 whole garlic cloves 500 grams yellow onion cut into quarters 4 liters water
Procedure
Boil the above ingredients in water. Allow the liquid to reduce until there's two liters of broth. Occasionally mash the ingredients against the bottom of the pot with a ladle or potato masher to squeeze out their flavors. Strain the broth and set aside.
For the paella

Ingredients
12 live mussels with beards removed 400 grams grated tomatoes 400 grams diced squid mantles 400 grams shrimp (deveined and shelled) 400 grams Valencian rice 8 Norway lobster (Substitute eight very large crawfish or large shrimp if Norway lobsters aren't available.) 6 tablespoons olive oil 2 cloves diced garlic 1 tablespoon sweet paprika 8 to 10 strands of saffron (or 1.5 teaspoons of food coloring): See note below regarding saffron. salt to taste
Note: Throughout history, saffron has been the natural ingredient used in Spain to color rice yellow. However, it's very expensive (a pound costs over US$1,500) because it's labor intensive to process and each saffron crocus yields a minuscule amount of saffron. Consequently, supermarkets sell only a few grams per container for three or four US dollars. The best solution to this problem is to use commercially manufactured food coloring containing both natural and artificial ingredients (but usually no saffron). The two most popular US brands are Bijol and Badia. These companies sell containers each holding several ounces of coloring for less than five US dollars.
101
Procedure
1. Heat oil in a paellera over a medium flame. 2. Add mussels and cover with a pot lid. (The lid should cover the mussels but not the entire paellera.) 3. Cook until they open. Then remove and set aside. 4. Add Norway lobsters and sprinkle them each with a pinch of salt. 5. Sear the lobsters. Then remove. 6. Add the diced squid and saut for about two minutes. 7. Add the shrimp and saut for about two minutes. 8. Add garlic and saut until golden brown. This should take about a minute. 9. Add grated tomatoes and saut for about four minutes. You've just made Spanish sofrito. 10. Add rice and braise until completely coated with sofrito. 11. Add paprika and saut for about two minutes. 12. Add two liters of seafood broth. 13. Add saffron (or food coloring). Mix well and simmer for about three minutes. 14. Taste the broth and invite your dinner guests to do so as well. If the broth is bland, add salt a pinch at a time until everyone approves. 15. Replace the lobsters and mussels. 16. Begin tasting the rice after it's been simmering for about 20 minute and reduce the heat a bit. Make sure the rice doesn't get too soft. Check the rice again every 10 minutes and reduce the heat slightly after each taste. Your goal is to wind up with rice that has a slightly underdone center. The time it takes to reach this point can vary from 30 minutes to an hour depending on your cooking gear. 17. Your paella is done once you've accomplished the following three things: A) The rice should be slightly firm to the bite. Italians use the same approach when cooking pasta. They call this texture al dente. B) The paella should be a little moist but not soupy. C) You should have a bit of toasted rice on the bottom of the paellera. This is considered a delicacy throughout the Spanish-speaking world. 18. Remove the paellera from the heat and cover it with a white towel (NOT ALUMINUM FOIL). Allow it to sit for five minutes before serving.
References
[1] Manuel Vzquez Montalbn, La cocina de los mediterrneos, Ediciones B - Mexico [2] "A video in Spanish of Juanry Segu preparing seafood paella" (http:/ / www. lacocinadejuanry. es/ paellademarisco. html). .
External links
Mixed paella recipe presented by the Food Network (http://www.foodnetwork.com/recipes/tyler-florence/ paella-with-seafood-chicken-and-chorizo-recipe/index.html) Mixed paella recipe presented by Epicurean.com (http://recipes.epicurean.com/recipe/15697/ traditional-paella.html) Paella recipes presented by Spain-recipes.com (http://www.spain-recipes.com/paellarecipes.html) Paella recipes by Chef Juanry Segu, a prominent Valencian chef (http://www.lacocinadejuanry.es/videos. html) Paella recipes from Sarah Jay (http://www.paellapans.com/recpaella.html)
Cookbook:Pandora's Feast
102
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
1 cup brown rice 2 cups water also some or all of the following 1 cup black, pinto, kidney or other beans Thai sweet black rice 1 cup potato, cubed 1 cup sweet potato, cubed 1 cup squash, cubed 1 clove garlic, chopped
1 cup beet, cubed 1 cup kale, chopped and for finishing touches olive oil, hemp oil, flaxseed oil, or other nutritious oil nutritional yeast soy sauce black sesame seeds
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 2040 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 2040 minutes. Serves 1
Cookbook:Pastel de Arroz
103
Cookbook | Ingredients | Recipes | Cuisine of Colombia
Pastel de Arroz
Colombian recipes 6 Cook 1 hour
El Pastel de Arroz (Rice Tamale) is typical dish from Cartagena, Colombia. It is very common to find it on Sundays at the beach or as a Christmas Eve favourite.
Ingredients
To prepare rice (Oreado rice) 1 cups of rice cup of white vinegar 6 Tbs of cumin 1 Tbs of salt 2 Tbs of onoto seeds cup of corn oil / sunflower oil 1 Tbs of garlic powder
To fill the "pasteles" "Oreado" rice 6 chunks of tender pork 6 pieces of chicken (I recommend drumsticks or cutlets) 6 small Vienna sausages 6 small chorizos 6 slices of bacon Assorted pickles (carrot, green beans, cauliflower, red pepper, celery) One 16oz. can of Goya chickpeas 3 medium potatoes 3 red tomatoes 12 large cabbage leaves 24 large "lobster claw" leaves (can be replaced with banana plant leaves) capers, olives and pickled onions
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Procedure:
To prepare rice 1. Mix well all ingredients listed in this subsection into a large Pyrex baking dish. 2. Let stand one day long under the sun (this is called "Orear"). Building the "Pasteles" 1. 2. 3. 4. 5. 6. 7. Place one leaf of cabbage on top of a clean working area. Spread cup of "Oreado Rice" over the cabbage leaf. Place one unit of each meat evenly through the pastel. Place pickles, chickpeas, capers, pickled onions on top of the meats. Place two slices of potato and two slices of tomato. Cover with another 1/8 cup of "Oreado Rice". Cover with one leaf of cabbage. Place one washed Lobster Claw / Banana leaf in a plain working area. Carefully put the pastel over the leaf and roll firmly. Cover with a second leaf and roll firmly. Tie with thread. 8. Cook in a large pan cover with water, vinegar and salt for two hours.

1. Onoto substitutes: pinch of paprika (for color not flavor); an equal amount of saffron; yellow food coloring; hot paprika; or equal parts turmeric and paprika. 2. You can prepare your own pickles: For "6 "pasteles" boil 1 cup or water, cup of vinegar, 4 Tbs of brown sugar and 1 large carrot cut into 6 sticks, 2 celery sticks cut in three pieces each, 6 green beans cut in half, one large red bell pepper cut into 12 sticks, and one small cauliflower. Let cool down and keep refrigerated overnight, before using it.
Cookbook:Peanut Chicken Stir-Fry
105
Cookbook:Peanut Chicken Stir-Fry

Peanut Chicken Stir-Fry
Category Chicken recipes Servings Time Difficulty 4 Prep:15 minutes, cook:15 minutes
Cookbook | Ingredients | Recipes | American cuisine | Midwestern cuisine | Rice | Poultry
Ingredients
2 tablespoons butter cup celery cup onion 2 cups cooked chicken or turkey 1 small (8 to 10 ounce) can mushrooms, drained 1 tablespoon cornstarch 3 tablespoons soy sauce 1 cup clear chicken broth 1 cup peanuts Cooked rice
Procedure
1. 2. 3. 4. Melt butter in wok or skillet. Stir-fry celery and onions. Add chicken and mushrooms and stir over lowered heat 5 minutes. Combine (in separate bowl) cornstarch, soy sauce, and broth; slowly add to hot mixture in wok and cook 5 minutes. 5. Stir in peanuts. 6. Serve over hot rice.

You could use cashews...it's been done.
Cookbook:Pineapple fried rice
106
Cookbook:Pineapple fried rice

Pineapple fried rice
Cookbook | Ingredients | Recipes | Rice | Fried rice | |
Ingredients
5 tbsp. sunflower oil 1 pineapple, remove the meat part to plate 3 cloves garlic, cut into 3 pieces 3 red onion, minced 2 red chilli, cut 1 cm 2 bok choy, cut 1 cm 2 egg, mixed 200 g pineapple meat 300 g hot rice 2 tbsp. pepper 1 tbsp. salt
Procedure
1. Heat the oil on non-stick pan, fry garlic, red onion and red chilli, stir at 2 minutes. 2. Add the egg, and then add the rice, bok choy and pineapple meat. Now add some pepper and salt. 3. Serve hot in pineapple plate.
Cookbook:Pohe
107
Cookbook:Pohe
Cookbook | Ingredients | Recipes | Cuisine of India | Vegan cuisine
Pohe
Category Vegetarian recipes Servings 1 to 2 Time 15 minutes
Pohe is a very popular breakfast dish in the Indian states of Maharashtra, Gujarat and Madhya Pradesh.
Ingredients
200g thick pohe (flattened rice) medium size onion tsp haldi (turmeric powder) 1 tsp jeera (cumin seeds) 1 tsp rai (mustard seeds) 1 sprig kadi patta (curry leaves) 2 green chilies 2 tbsp oil 2 twigs of cilantro (Coriander) salt to taste
Procedure
1. Moisten the pohe with cold water by putting in a bowl and holding under a slow running tap. Mix the pohe by hand. Drain excess water and keep aside (take care not to soak too long or the pohe would turn pasty) 2. Chop the onions and chilies finely 3. Heat the oil in a fry pan till medium hot 4. Add the cumin seeds and let them crackle for a few seconds 5. Add the turmeric powder and asafoetida and fry for a few seconds (take care not to burn the turmeric) 6. Add the curry leaves and green chillies and fry for a few seconds 7. Add the chopped onion and lower the heat 8. Cover and cook for 2 minutes. The onions should turn soft but not brown 9. The pohe that was kept aside should have absorbed the excess moisture by now 10. Mix the pohe by hand so that the flakes do not stick together and add to the fry pan 11. Add salt to taste and Stir the contents of the fry pay so that the yellow color of the turmeric is spread evenly on the pohe 12. Cover and cook for 5 min on low heat. Do not uncover in this time. The pohe must cook in the steam. 13. Stir and cook for another 1 minute uncovered 14. Serve in a bowl garnished with chopped coriander leaves Some additions: When adding onions, you may also add fresh green peas and or peanuts (If adding peanuts take care to fry them well with the onions) For garnishing sprinkle some grated coconut or dry coconut along with coriander. For colourful garnish try adding small amount of grated carrot and or beet (Take care not to add carrot/beet much as they may spill the
Cookbook:Pohe taste of pohe)
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Cookbook:Pulao
[1] This Cookbook page needs work. Please improve it . See the talk page for discussion regarding improvements. The following reason was given: Need to specify what is in "pulau mix", i.e. pulau/pilau masala
Ingredients
Basmati rice vegetables (onion, carrot, beans, peas) Ginger garlic paste ghee oil Pulao mix(available in stores)
1 tsp. cumin seeds (zeera) tsp. turmeric powder (haldi) 1 tsp. ginger paste (pisi adrak) 1 tsp. garlic paste (pisa lasan) 1 tbsp. lemon juice 3 green chillies (slit into 2) (more or less may be used depending on taste preference) 2 big black cardamoms (bari kaali ilaichi) 3 bay leaves (tezz pattay) 6 cloves (loung) 2 cinnamon sticks (dal cheeni) salt
Procedure
1. Clean and soak required quantity of basmati rice in water for about 45 mins. After that, just keep it in cooker (without the pressure plug), so that you can open and see the consistency of rice being cooked. The rice should cook in about 15-20 mins. 2. Check for consistency where it's dry and non sticky, single grains. Set rice aside. 3. Boil all veggies required and set aside. 4. Cut onions into very thin slices. 5. Heat ghee or oil or a mixture of both in a pan. Add onions and ginger garlic paste and saut them. 6. After onions turn a little pink/brown, add all veggies, the pulao masala (proportional to the qty of rice taken), and salt. Mix them well and saut for about 5-10 mins (adding a little curd here is optional). 7. After it gets to a little dry gravy consistency, taste it to ensure salt is perfect. Then add the rice and mix it tenderly so as not to break the rice. You may garnish this with raisins, cashews and deep fried onions.
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References
[1] http:/ / en. wikipedia. org/ wiki/ Cookbook:Pulao
Cookbook:Puliyodarai Quick
Puliyodarai Quick
Category Rice recipes Servings Time Difficulty 5 20 minutes
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.
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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.

1. 2. 3. 4. 5. Serve with yogurt or curd Garnishing powder can be prepared ahead of time and can be stored for up to 2 months (no refrigeration needed) Vary amount of salt/spices as needed. 1 tsp sesame can be powdered and added for more taste Pinch of jaggery can be added
Comments
Other recipes by this author 1. Malai Mixed Vegetable 2. Mango Chutney
Cookbook:Pulut Durian
Cookbook | Ingredients | Recipes | Cuisine of Malaysia
Ingredients
1kg glutinous rice 500ml coconut milk A pinch of salt 300gm sugar 1 durian 2 screwpine leaves (or optionally, pandan paste)
Procedure
1. Steam the glutinous rice with a pinch of salt until it is cooked. 2. Combine the flesh of durian with coconut milk, sugar, salt and screwpine leaves / pandan paste, and boil them until its sauce thickens. 3. Serve it hot with the rice.
Cookbook:Queens soup
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Cookbook:Queens soup
Cookbook | Ingredients | Recipes Queen's Soup, or Zuppa Regina di Riso, is a rice soup. One recipe is as follows.
Ingredients
fowl stock 1 tablespoon ground rice pint (285ml) milk 1oz (30g) butter
Equipment
saucepan bain-marie sieve
Procedure
Put a tablespoonful of ground rice into a saucepan Gradually add half a pint (285ml) of milk Boil gently for twelve minutes in a bainmarie, stirring the whole time, until very smooth. Add an ounce of butter Pass through a sieve Mix in some good fowl stock Serve immediately
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 [2].
Cookbook:Rice Pilaf
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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.

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
113
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
2 cups milk 4 eggs 2/3 cup sugar 3 cups cooked rice (brown rice works as well as, if not better than, white rice) 1 cup raisins or Zante currants, if desired Cinnamon, nutmeg, vanilla extract to taste Cardamom to taste if desired. (Approximately 1/8 teaspoon (US) for this serving size. Add with other spices).
Procedure
1. 2. 3. 4. Mix milk, eggs, sugar in a 3 quart casserole dish until thoroughly mixed and frothy. Mix in cinnamon, nutmeg, vanilla. Mix in rice, then put in raisins. Do not mix in raisins, or they will all wind up on the bottom! 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:Rice Wheat Spread
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Cookbook:Rice Wheat Spread

Rice Wheat Spread
Category Vegan recipes Servings Time Difficulty 3 glasses 15 minutes
Cookbook | Ingredients | Recipes | Vegan Cuisine | Breakfast A spread that consist of the two base ingredients rice and wheat (optionally oat flakes).
Ingredients
rice (400g) wheat flour (150g) margarine rapeseed oil or other vegetable oil optionally: soy sauce mustard catsup garlic pepper onions thyme seasoning mix (corn flour, salt, chili, onion, garlic, paprika) (e.g. Mexican Taco Seasoning Mix)
Procedure
1. 2. 3. 4. 5. 6. 7. Take boiled rice (for example left over rice from lunch) and mash it. Mix the mashed rice with the wheat flour and margarine or rapeseed oil and some water. Mix the substance until you get a homogeneous mass. Add the optional ingredients to taste: mustard, catsup, garlic and pepper or any other herbs (e.g. fresh Thyme). You can also try to just add your favorite herbs and no other ingredients. Give the spread some time to adopt the taste of the herbs.
Cookbook:Rice an' Peas
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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
1 cup beans (kidney beans, black beans, pinto beans) (also known as "peas"), dried or canned 1 cup brown rice 1 cup coconut milk 1 cup water
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
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Cookbook:Rice and Beef Soup

Cookbook | Ingredients | Recipes | Soup
Ingredients
2 rice cooker cups (12 US fl oz, or 1.5 cups) (360 mL) long grain rice. 10 cups (1.9 L) water 1 tablespoon (15 mL) fresh parlsey, chopped 1 tablespoon fresh chives, chopped 1 tablespoon fresh rosemary, chopped salt and pepper to taste 1/2 teaspoon (2.5 mL) cinnamon, ground 2 pounds beef, cubed
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 [1].
References
[1] http:/ / www. publicbookshelf. com/ public_html/ The_Household_Cyclopedia_of_General_Information/
Cookbook:Rice in Fish Broth-Sayyadieh
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Cookbook:Rice in Fish Broth-Sayyadieh

Ingredients
1 large fish (weighing about 2 lbs/1 kg) 1 cup olive oil 2 cups uncooked rice 1 1/2 cups chopped onion salt, lemon juice and water
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.
Cookbook:Curry Fried Rice
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Cookbook:Curry Fried Rice

Curry Fried Rice
Cookbook | Ingredients | Recipes | | Rice | Curry | | Indian cuisine
Ingredients
3 tbsp. cooking oil 2 tbsp. sesame oil 2 cloves garlic, crushed and minced 2 scallion, cut 2 cm 200 g sukiyaki beef 100 g bean sprouts, soak in hot water 200 g chicken, diced 1 cup (600 g) Basmati rice 10 g Chilli powder 20 g curry powder 2 tbsp. light soy sauce 1 tbsp. salt 1 tbsp. pepper
Procedure
1. Heat the oil and sesame oil on non-stick pan, fry the garlic and scallion until fragrant. Add sukiyaki beef and chicken, stir at 1 minutes until golden brown. 2. Add bean sprouts, basmati rice, chilli powder and curry powder. And then add soy sauce, salt and pepper. Stir until mixed all. 3. Serve for 5.
Cookbook:Rice with Tofu and Nuts
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Cookbook:Rice with Tofu and Nuts

Cookbook | Ingredients | Recipes | Vegan Cuisine Serves one as a main dish and 2 as a side dish
Ingredients
1/2 cup (120g) Basmati rice 1 cup (240g) diced firm tofu 2 tbsps olive oil 2 tbsps blanched slivered almonds 2 tbsps chopped cashews 1 tbsp raisins 1 bay leaf 4 peppercorns 1-inch piece cinnamon 2 cloves
2 cups (480ml) water Salt to taste
Procedure
1. Wash the rice with several changes of cold water. Drain. 2. Add the water, bay leaf, peppercorns, cinnamon, cloves and salt and bring to a boil. 3. Reduce heat to medium low and cook covered for about 12 minutes until all the water has evaporated and the rice grains are tender yet separate. 4. Heat the oil in a pan. 5. Add the tofu and shallow-fry until for a few minutes on each side. 6. Scoop out of the oil and set aside. 7. To the same oil, add the nuts and the raisins and shallow-fry until the nuts are golden brown and the raisins have plumped up. 8. Remove from heat. 9. Turn the rice into a serving bowl and fluff gently with a fork. 10. Fold in the tofu and the nuts gently and mix well. Serve hot.

The whole spices are intended to be discarded, not eaten.
Cookbook:Rice-Oat-Semolina Burger
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Cookbook:Rice-Oat-Semolina Burger
Cookbook | Ingredients | Recipes | Vegan cuisine An Rice-Oat-Semolina Burger is a vegan version of a hamburger, with a patty made from rice, oats, semolina, and onions.
Ingredients
Rice Oat flakes Semolina Onions optional: Chopped paprika Maize Mushrooms Leek
Soy sauce Spices: salt, pepper, cumin, oregano, savory
Procedure
1. 2. 3. 4. Mix about the same amount of rice, oat flakes and semolina. Add water and stir until you get a viscous substance. Add spices to taste. Cut onions and leek into pieces and fry them with some oil, add maize, paprika and mushrooms to taste when the onions turn glassy. 5. Fry in a hot, oiled pan. Use oil sparingly or the patties will be soaked in fat. 6. You may want to flatten the patties a bit with the spatula.
Tips
The patties are also quite tasty entirely without spices, only with onions. The patties can make a reasonably good substitute for fried chicken meat, e.g., for salads.
Cookbook:Risotto
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Cookbook:Risotto
Risotto
Rice recipes 4 persons 40 minutes
Cookbook | Ingredients | Recipes | Cuisine of Italy | Rice Risotto is an Italian rice dish, most popular in the north of Italy. Historically, 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. Rice, arriving in Italy six centuries ago from the Far East, found an ideal location to its cultivation in the Po river plain and during the Renaissance gradually replaced rye, barley and millet for its ease of preparation and nutritious power. Its diffusion across the country gave origin 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 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).
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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 its 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. When it's done, 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. 2. Let it rest for a few minutes, and then serve. 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
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 (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.
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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). Ros 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 sauting 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:Risotto ai funghi
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Cookbook:Risotto ai funghi
Cookbook | Ingredients | Recipes Risotto ai funghi is probably the most renowned of all risotto dishes, and should ideally be cooked with porcini mushrooms when they begin to come into season in July in Italy. However, dried porcini (or indeed any other mushroom) is fine. Being originally a peasant's dish it's dead easy, and very tasty.
Ingredients
250 g Arborio, Vialone Nano or Carnaroli risotto rice 25 g salted butter 1 small (150 g) white onion, finely chopped 1 large clove garlic, minced 1 litre of chicken stock 200 g of porcini mushrooms, fresh or about 50 g dried a small bunch of flat-leaved parsley 1 cupful of white, dry wine 100 g freshly grated Parmesan Reggiano cheese
Procedure
1. If using dried mushrooms, soak them for at least 20 minutes in 200 ml of warm water. If the instructions on the packet say they should be soaked for less time, ignore them. Once they have reconstituted properly, chop about of them into small pieces and roughly chop the rest. There's no need to soak fresh mushrooms. 2. Melt half the butter in preferably a medium sized frying pan, or saucepan, on a medium heat. 3. "Sweat" the onion and garlic in the butter until the onion is translucent. Under no circumstances should the onions and garlic burn. If they do burn, throw them away and start over. 4. Now add the rice and swirl it around in the pan until it is also coated in the butter. Leave for about 30 seconds. Again it should not even come close to burning. 5. Now splash in the wine - it should fizz and steam dramatically - and wait for it to evaporate. 6. Add about half the stock slowly, one ladle at a time. Some feel slowly adding the stock is nonsense because they are off doing something else risking the rice "catching" and burning. Some feel makes no discernible difference to the taste. Most would agree that this doesn't effect the taste, but does change the texture. If you don't mind a different texture, you may also use a food processor at this step. 7. Stir the rice about every 2 minutes to release the starch and add more stock if there is the slightest chance of the rice drying out. 8. After about 5 minutes of cooking add the mushrooms and their juice (or liquor as it is called). If using dried mushrooms, make sure to avoid adding the dirt that has sedimented at the bottom of the container in which
Cookbook:Risotto ai funghi they've dried. The secret of Risotto is that the rice should be cooked to a point the Italians call al dente - which means the rice should have a bit of bite left, rather than be squashy and flaccid. This takes anywhere between 15 and 20 minutes, but be sure to start testing small spoonfuls after about 15 minutes cooking. The rice should be fairly glutinous and not too runny. Ideally is should spread out on its own across the plate when served, not remaining in a lump in the middle. 9. When you feel the rice is cooked, take it off the heat and add the chopped parsley, the remaining butter and about 2 Tbsp of the Parmesan cheese and mix it all in together. Adjust the seasoning as well. The Italians call this The Mantecatura period ! 10. Now let it stand for about 2 minutes and serve. Personally (and many will disagree) I feel this is a dish that stands best on its own, and should not be served with anything other than a green salad or maybe a cold Green Bean Salad.
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A good indication is a large CUPFUL of rice per person - although that makes TWO cupfuls of cooked rice, which is a lot of rice to eat without adding mushrooms, onion, cheese and a nibble of salad! Dried porcini mushrooms are almost better than fresh, as they flavour the water they are being reconstituted in with a wonderful mushroom flavour which adds to the taste ! People have differing views on adding garlic. Mushrooms and garlic ARE a nice combination, but the garlic should never overpower the taste of the mushrooms. A common alternative is to add the mushrooms between sauteing the onion and toasting the rice. Buon Appetito!
Cookbook:Risotto alla Milanese
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Cookbook:Risotto alla Milanese

Risotto alla Milanese
Category Rice recipes Servings Time Difficulty 6 to 8 1 hour
Cookbook | Ingredients | Recipes | Italian cuisine
Ingredients
teaspoon saffron threads 3 to 4 cups chicken broth 7 tablespoons butter or margarine, divided 1 large onion, chopped 1 cups uncooked risotto rice (plump, medium grain rice that contains a lot of starch, the types Arborio, Carnaroli or Vialone Nano are traditionally best. Other rices that work well are Maratelli and Roma.) cup dry white wine teaspoon salt Dash pepper cup freshly grated Parmesan cheese Chopped fresh parsley, fresh parsley sprig and tomato slices for garnish (optional)
Procedure
1. 2. 3. 4. Crush saffron in mortar with pestle to a powder. Place saffron in glass measuring cup. Bring broth to a boil in small saucepan over medium heat; reduce heat to low. Stir cup broth into saffron to dissolve; set aside. Keep remaining broth hot. Heat 6 tablespoons butter in large, heavy skillet or 2-quarts saucepan over medium heat until melted and bubbly. 5. Cook and stir onion 5 minutes or until onion is soft. 6. Stir in rice; cook and stir 2 minutes. 7. Stir in wine, salt and pepper. 8. Cook, uncovered, over medium-high heat 3 to 5 minutes until wine has evaporated, stirring occasionally. 9. Measure cup hot broth; stir into rice mixture. Reduce heat to medium-low, maintaining a simmer throughout adding broth. 10. Cook and stir until broth has absorbed. Repeat, adding cup broth 3 more times, cooking and stirring until broth has absorbed. 11. Add saffron-flavored broth to rice and cook until absorbed. 12. Continue to add remaining broth, cup at a time, cooking and stirring until rice is tender but firm and mixture has slight creamy consistency. (Not all broth may be necessary. Total cooking time of rice will be about 20 minutes.) 13. Remove risotto from heat. 14. Stir in remaining 1 tablespoon butter and cheese. 15. Garnish, if desired.
Cookbook:Risotto alla Milanese 16. Serve immediately.
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May substitute vegetable broth for chicken broth. Often served with Osso Buco
Cookbook:Traditional Italian Risotto
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Cookbook:Traditional Italian Risotto

Traditional Italian Risotto
Cookbook | Ingredients | Recipes | Italian cuisine | Rice Traditional Italian Risotto
Ingredients
5 tablespoons extra virgin olive oil 1 medium onion, chopped 2 cups risotto rice (plump, medium grain rice that contains a lot of starch, the types Arborio or Carnaroli are traditionally best. Other rices that work well are Roma, Vialone, Nano and Maratelli.) cup white wine 6 cups chicken broth teaspoon saffron powder cup Parmesan cheese salt to taste
Procedure
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. 1. 2. 3. 4. 5. 6. 7. 8. Saut the onion until soft. Add the rice and mix well until it is coated the oil. Add the wine and stir constantly over medium heat until it evaporates. Add enough broth to cover the rice and continue to stir until the liquid is absorbed. Keep adding broth, a little at a time, while constantly stirring until the rice is done. In a small bowl, dissolve the saffron in a little hot broth and add it to the rice. Stir in the Parmesan cheese and season with salt to taste. Serve immediately.
Cookbook:Saffron Rice
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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
1 cup long grain rice, Basmati preferred 1/2 teaspoon saffron threads 2 cups chicken stock 6 tablespoons oil or ghee 1/2 cup minced celery 1 inch piece of cinnamon stick or equivalent ground cinnamon 2 cloves 1.5 tablespoons brown sugar 1.5 tablespoons molasses
1 teaspoon salt pinch of ground coriander pinch of ground cardamom
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.
Cookbook:Saffron Sweet Rice
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Cookbook:Saffron Sweet Rice

Ingredients
1 cup rice (we prefer basmati over plain) 1 tsp salt large scoop ( tsp) saffron (expensive but worth it!) cup sugar cup raisins (or currants) - cup slivered almonds (toasted if you prefer)
Procedure
1. Wash rice and add enough water cover rice with water equal to the depth of the rice. 2. Add salt, saffron, sugar & raisins. 3. Cook over high heat until water disappears and steam is rising from holes in the surface of the rice. 4. Reduce heat to warm. 5. Add almonds. 6. Cover tightly and let stand for 20 minutes.

For diabetics, you may replace sugar with 4 to 6 packets of SPLENDA sweetner. Saffron Sweet Rice is a nice complement to Amar's Chicken and Amar's Tofu.
Cookbook:Salted fish fried rice
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Cookbook:Salted fish fried rice

Salted fish fried rice
Ingredients
2 tbsp. cooking oil 20 g minced garlic 10 g red chopped chilli 20 g chopped spring onion 100 g salted fish 100 g shredded chicken 75 g bean sprouts 1 cup (500 g) jasmine rice 1 tbsp. salt 1 tbsp. fish sauce 2 tbsp. Cookbook:Pepper
Dressing
Cow-eyed egg
Procedure
1. Heat the oil in non-stick pan, stir-fry the garlic, chilli and spring onion, cook at 1 minute until looks fragrant. Add the salted fish and chicken, stir until the chicken and salted fish are changing color. 2. Add the rice and bean sprouts, and then add the salt, pepper, and fish sauce. Serve with dressing.
Cookbook:Sarmi
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Cookbook:Sarmi
Cookbook | Ingredients | Recipes Sarmi is a Bulgarian dish of stuffed cabbage leaves, which shows significant Greek influences.
Ingredients
500g minced veal 300g minced pork One bunch of spring onions Half a cupful rice One cupful yogurt Parsley Mint Paprika Pepper 30-40 vine or cabbage leaves 100g butter or half a cupful sunflower oil Salt
Procedure
1. 2. 3. 4. Fry the finely chopped onions in some of the oil and some water, stir in the paprika and take off the stove. Add the meat, rice, pepper, mint and finely chopped parsley. Pour over warm salted water and simmer until the water is absorbed by the rice. Scale the vine or cabbage leaves with salted hot water and put one teaspoonful of the mixture on each leaf.
5. Roll together and arrange in a saucepan, pour over one and a half cupful of warm water and a spoonful fat, close with a lid and simmer on a low fire. When ready, pour over the beaten yogurt and melted butter with stirred in paprika. 6. Serve with vegetables of your choice. Enjoy!
Cookbook:Seafood fried rice
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Cookbook:Seafood fried rice

Seafood fried rice
Ingredients
2 tbsp. cooking oil 2 cloves garlic 1 cup bacon 200 grams prawn 2 cups fishball 2 cups chicken 1 cup (500 grams) rice 1,5 cups bean sprouts 20 grams spring onion 1 tbsp. salt 1 tbsp. pepper 2 tbsp. jalapeo 1 tbsp. Soy sauce
Dressing (optional)
Cucumber, 1 cm slice Tomato, 1 cm slice Pickle
Procedure
1. Heat the oil in the non-stick pan, fry the garlic at 20 seconds until fragrant. Add the bacon, prawn, fishball and chicken. Stir-fry until changing the color. 2. Now, add the rice, and then add bean sprouts and spring onion. Add a salt, pepper, jalapeo and soy sauce. Serve with the dressing.
Cookbook:Sindhi biryani
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Cookbook:Sindhi biryani
Sindhi biryani is the Sindhi variant of the popular biryani rice dish. Because of its unique tastes and spices, the Sindhi biryani has become a very popular Pakistani rice dish, which is enjoyed greatly by Pakistanis and even Indians.
Ingredients
1-1 1/2 kg mutton 1 kg basmati rice (soaked in water for at least 30 minutes) 1/2 kg potato (cut into large chunks) 1/2 kg tomato (chopped) 250 g yogurt 1 tsp red chili powder 4 tsp salt 3 medium onions 2 tsp garlic paste (Lehsan) 2 tsp ginger (Adrak) 8 green cardamom pods (Chhoti Ilaichi) 4 black cardamom pods (Bari Ilaichi) 10 cloves (Laung) 10 pieces black pepper (Kali Mirch) 1 tsp cumin seeds (Zeera) 1 cinnamon stick (Dalchini) 2 Indian bay leaves (Tez Patta) 250 g oil 6 green chilies 2 tbsp coriander leaves (Dhaniya) 2 tbsp mint leaves (Podina) 2 pinches yellow food coloring 10-15 prunes (Aaloobukharay)
Cookbook:Six Layer Casserole
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Cookbook:Six Layer Casserole

Six Layer Casserole
Category Meat recipes Servings Time Difficulty 6 2 hours 20 minutes
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
2 cups diced potatoes 1/2 cup raw rice 1 lb. ground beef 1 cup carrots diced 1/2 cup diced onion salt and pepper 1 10 oz. can tomato soup (you may also use home canned tomato sauce) 2 cups water
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.

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:Smoking Shrimp Creole
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Cookbook:Smoking Shrimp Creole

Smoking Shrimp Creole
Category Seafood recipes Servings Time Difficulty 4 an hour
Cookbook | Ingredients | Recipes | American cuisine | Southern cuisine | Rice Smoking Shrimp Creole
Ingredients
1 teaspoon canola oil cup chopped onion 1 small seeded green bell pepper 1 small celery rib, thinly sliced 2 teaspoons finely chopped garlic 1 can (14-ounce) crushed tomatoes 2 bay leaf 1 teaspoon ground paprika - ground chipotle chili pound small or medium shrimp, shelled salt and freshly ground black pepper 2 cups cooked long-grain brown rice
Procedure
1. 2. 3. 4. 5. 6. Heat the oil in a medium skillet over medium-high heat. Saut the onion, celery, pepper, and garlic until the onion is translucent, 4 to 5 minutes. Add the tomatoes, bay leaves, paprika, and chipotle chili. Simmer the sauce, uncovered, until it is thick, 15 to 20 minutes, stirring it 2 or 3 times. Add the shrimp and cook, uncovered, until they are pink and firm, 5 to 7 minutes, depending on their size. Season to taste with salt and pepper.

Serve over cooked brown rice.
Cookbook:Soup with Suppl
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Cookbook:Soup with Suppl

Cookbook | Ingredients | Recipes | Soups | Cuisine of Italy Soup with Suppl - This recipe is not traditional in Italy, where the preparation stops at the cooking of the suppl (risotto balls), which are actually a little bigger than eggs.
Ingredients
left over Risotto, Eggs, beaten Bread crumbs clear or brown soup
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 [2].
Cookbook:Southwestern Black Beans and Rice
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Cookbook:Southwestern Black Beans and Rice

Southwestern Black Beans and Rice
Category Servings Time Difficulty Bean recipes 4 20 minutes
Cookbook | Ingredients | Recipes | North America | Southwestern cuisine | Vegetarian cuisine | Beans | Rice
Ingredients
2 cups cooked rice 15 ounce can black beans, drained 10 ounce can tomatoes and green chiles teaspoon cumin
Procedure
1. In medium saucepan, combine tomato/jalapeo mix and cumin. 2. Heat through. 3. Serve over hot rice.

Ro-Tel makes canned tomatoes and green chiles. Southwestern cuisine
Cookbook:Spanish Rice
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Cookbook:Spanish Rice
Ingredients
2 cups uncooked yellow rice 2 tbs unsalted butter 1/4 cup fresh cilantro, finely chopped (optional) 1 green bell pepper, finely minced 2 serrano chiles, finely minced 1/2 cup shredded cooked chicken or pork 1 onion, finely minced 3 1/2 cups chicken broth 3 bay leaves 1/4 cup minced chorizo, casing removed 1 tbs minced garlic
Procedure
1. Melt butter in a large pot over medium high heat. Add onion, chiles, garlic, meats, and rice and cook until chorizo and rice are golden brown. 2. Add broth and bay leaves. Bring to a boil and cook until liquid has evaporated and rice is tender. Sprinkle with cilantro before serving, if desired.
Cookbook:Steamed Rice
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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 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.
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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:Steamed Sweet Rice
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Cookbook:Steamed Sweet Rice

Cookbook | Ingredients | Recipes Steamed sweet rice is used for our Tri-colored Autumn Rice Balls.
Ingredients
1 1/2 cups (360ml) sweet glutinous rice (mochi gome) Water
Procedure
1. 2. 3. 4. Place sweet glutinous rice in a medium bowl. Wash rice thoroughly in cool water, rinsing and repeating until water is clear, drain, then return rice to bowl. Add 3 cups (720ml) water. Soak 6 hours or overnight.
5. Drain well and spread rice evenly in a round, 8 or 9 inch (20cm), shallow baking pan and add 1/3 cup (80ml) water. 6. In a wok bring about 4 cups (950ml) water to a boil over medium high heat. 7. Place a steamer tray in the wok. 8. Cover the pan of rice and place on the tray over the boiling water. 9. Steam for 30 minutes. If rice is not tender, sprinkle with 2 or 3 tablespoons of water and steam it 5 minutes more. 10. When tender, remove steamer tray from wok. Makes about 3 cups.
Cookbook:Stewed Vegan Maki
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Cookbook:Stewed Vegan Maki

Cookbook | Ingredients | Recipes I was given this recipe in college, roughly in late 1998. My friend who was teaching me to make sushi, and taught me this. I liked it as an appetizer to help introduce Japanese flavors to those who were not used to them. I've found success with it also as a type of sushi that those who are vegan, anti-seafood, or just squeamish will eat. It's non traditional - but very good. Please enjoy.
Ingredients
1/4 cup (60ml) fine shredded carrot 1/4 cup (60ml) thin julienned onion 1/4 cup (60ml) fine diced celery 1/4 cup (60ml) thin julienned daikon 2 tablespoons miso 2 oz (55g) sake 1/2 cup (120ml) water 1/2 teaspoon rice vinegar 1/2 teaspoon wasabi 1 1/2 cups (360ml) sushi rice 2 nori
Procedure
1. In a wok or saucepan (I suggest a saucepan, personally) combine vegetables and sake. 2. Bring to a simmer and let cook until most of the sake is gone, stirring often. 3. Now add the water and miso, bring this to a simmer, and let it cook until the vegetables are soft (but not mushy) stirring often. 4. Next remove the vegetables from the pan and reduce the remaining liquid to a thick sauce consistency. 5. Pour the 'sauce' over the vegetables and mix thoroughly. Let cool. 6. Mix in vinegar. 7. Evenly spread rice over nori, dab half the wasabi across each, then place the vegetable mix across this. Roll tightly. Should serve 3-4.
Cookbook:Stuffed peppers
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With Rice and Ground Meat

Ingredients
1 1/2 to 2 ounces (50 g) of white parboiled rice 1 pound (500 g) of ground meat, either beef, lamb or pork 6 large red bell peppers 1 egg salt, pepper, paprika oil
Procedure
1. Cook the rice. 2. Turn on the oven for pre-heat, while placing a lasagna form with the bottom covered in oil (or water or thin tomato sauce) inside. 3. Cut out the stems and the seeds of the peppers so that the peppers form a cup. 4. Mix the rice, the egg and the ground beef and spice everything with salt, pepper and paprika. 5. Fill the peppers, set them into the lasagna form and steam everything for 45 minutes at 390 degrees F/200 degrees C. 6. Serve with green salad and tomato sauce.
Vegetarian Option
Ingredients
4 green bell peppers 1 cup of water half a cube of dried broth 1 cup of rice 1 cup tomatoes, pureed salt, pepper, paprika 1 bundle parsley 5 ounces (150 g) of shredded cheese 1 onion (garlic - optional) (black olives - optional)
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Procedure
1. 2. 3. 4. Cook the rice. Cut onion into small cubes and fry in olive oil until brown. Add water, tomato juice, parsley, soup cube, cheese, garlic, black olives and rice. Spice to taste. Fill into the peppers. Cook for 30 minutes. Rest as above.
(Calculated with one pepper per person.)
Cookbook:Supa Topcheta
Ingredients
1 lb (450g) ground beef 6 tbs rice 1 ts paprika 1 ts dried savory Salt, pepper to taste 6 cups water 2 beef bouillon cubes 1/2 bunch green onions; sliced 1 green bell pepper; chopped 2 carrots; peeled,sliced thin 3 tomatoes; peeled & chopped 1/2 bunch parsley; minced 1 egg 1 lemon (juice only)
Procedure
1. 2. 3. 4. 5. Combine beef, rice, paprika and savory. Season to taste with salt and pepper. Mix lightly but thoroughly. Form into 1-inch (2.5cm) balls, then roll in flour. Combine water, bouillon cubes, 1 tablespoon salt, 1 teaspoon pepper, green onions, green pepper, carrots and tomatoes in large kettle. 6. Cover, bring to boil, reduce heat and simmer 30 minutes. 7. Add meatballs, cover and bring to boil again. 8. Reduce heat and simmer 20 minutes. 9. Add chiles and simmer, covered, 40 minutes or until rice is cooked. 10. Add parsley during last 5 minutes of cooking time. 11. Taste and add more salt and pepper, if needed. 12. Just before serving, beat egg with lemon juice. 13. Stir 1 to 2 tablespoons hot soup into egg mixture, then stir egg mixture into soup. 14. Heat and stir until soup is thickened slightly, but do not allow to boil.
Cookbook:Sushi
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Cookbook:Sushi
This Cookbook page needs work. Please improve it [1] . See the talk page for discussion regarding improvements.
Cookbook | Ingredients | Recipes | Cuisine of Japan In Japanese cuisine, sushi ( , , ) is vinegared rice, usually topped with other ingredients including fish (cooked or uncooked) and vegetables. Outside of Japan, sushi is sometimes misunderstood to mean the raw fish by itself, or even any fresh raw-seafood dishes. In Japan, sliced raw fish alone is called sashimi and is distinct from sushi, as sashimi is the raw fish component, not the rice component. The word sushi itself comes from an outdated grammatical form of a word that is no longer used in other contexts; literally, sushi means "it's sour." Sushi can be eaten as is or dipped into shoyu (Japanese soy sauce) and then eaten. Much care is put into the creation of the dish and the many methods of preparing the food indicate the importance of appearance to the educated consumer. If you did not understand this explaination, sushi is basically a dish composed of rice, nori (and sometimes seaweed) and fillings such as seafood, chicken, tuna etc. Sushi is made by first cooking rice, then cooling it, wrapping it in nori; using a bamboo mat to help and then cut into smaller pieces. Usually served cool and with soy sauce/shoyu. (The description above is one that is only relative to making makizushi).
History
Beginning as a method of pickling fish centuries ago, sushi has evolved into an artful, unique dining experience. In its earliest form, fish was placed between two wads of rice, producing a moderately complex chemical reaction as the fish fermented, helping to preserve it. Sometime between the 14th and 16th centuries, rice vinegar started to be added to the rice to help speed up the process which took several months. Around this time the rice also started to be consumed with the fish it was used to preserve. Nori (red algae seaweed paper) was added about this period as a way to keep one's fingers from getting sticky, thus creating the first ancestor of modern 'makizushi', or rolled sushi. Sometime in the mid to late 18th century, a restaurant in Edo (modern Tokyo) started serving sushi rice alone with thinly sliced fresh fish pressed into it. This was the start of Edo-Mae sushi, which is also known as 'nigirizushi', or pressed sushi. Sometime after this, a chef took this one step further and eliminated the sushi rice all together: the birth of sashimi. It is important to note that sashimi specifically refers to thinly sliced raw or mostly raw fish and shellfish. It is hard to tell when exactly the wasabi and pickled ginger were added, but it is probable they came in with the Edo-Mae sushi, as this was when the focus of sushi became enjoying the taste of the exceedingly fresh fish, and the condiments heighten the experience.
Types of Sushi
Sushi types include makizushi, nigirizushi, oshizushi, and inarizushi.
Makizushi
Makizushi (rolled sushi), or maki for short, is the kind that is most common to North American consumers (see California Rolls) as it is basically sushi layered on top of nori, rolled into a tube, and cut into thick slices. Easy to make and even easier to mass produce, it has found a wide proliferation as a new form of fast food, but still manages to be found in Japanese restaurants that still respect the tradition.
Cookbook:Sushi
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Nigirizushi
Nigirizushi (hand formed sushi), or nigiri for short, is, as stated above, a hand-formed small bed of rice with an ingredient on top (ranging from tuna or salmon to eel or egg). Nigiri sushi that is served without the rice is called sashimi. Gunkanmaki (battleship roll or boat sushi) is a nigirizushi where an oval piece of sushi rice is surrounded by nori and topped with a topping such as fish eggs.
Oshizushi
Oshizushi (pressed sushi) is similar to nigirizushi but it is formed by pressing with the aid of an oshibako, a wooden mold. Generally, the topping is placed in the oshibako first, the rice is added on top, then the combination is pressed together with the oshibako top or lid. After pressing, the sushi is removed and cut to serving sizes.
Inarizushi
Inarizushi (stuffed sushi) is generally a pocket or pouch containing the rice and other ingredients. Materials used to make the pocket include tofu, bean curd, egg, and cabbage leaves.
Sashimi
Sashimi (basically sliced raw seafood, mostly fish without any rice) is often the most artistic form, with thin slices of fish and shellfish being formed into a range of different shapes, especially flowers. While technically not sushi, sashimi is often grouped together with the different types of sushi.
Saikuzushi
Saikuzushi is an artistic type of sushi, which makes a beautiful image. It is quite difficult to make this, and also quite expensive when bought. Rice is tinted with different colors and later sliced to make an image.
Chirashizushi
Chirashizushi, is scattered sushi with rice in a box or bowl and seaweed on top. Different kinds of seafood and fish are placed on top, including octopus, squid, tuna, alongside with chopped cucumbers and green onion. Chirashizushi has two main regional types, the version of Tokyo, and the Osaka Version.
Edomae or Temakizushi
Edomae, or Temakizushi, is one of the most common types of sushi, with rice and fish rolled up in seaweed. Crab, octopus, tuna, shrimp, and several other types of seafood is rolled up inside the rice. It is even found in convenience stores in Japan.
Eating Sushi
An authentic sushi-eating experience can include miso soup, makizushi (sushi rolls), sashimi (pieces of fish with no rice), nigirizushi and garnishes of wasabi, soy sauce and pickled ginger. Hot, fresh, green tea is an excellent beverage to drink with your meal, as is beer or plain water. While sake can be consumed with sushi, because it is made from rice it is considered to be too much rice in one meal. In Japan, sushi chefs will apply a small amount of wasabi to the appropriate types of sushi during preparation. For example, sushi that features its own unique sauce will be prepared sans wasabi so as not to compromise the flavor. Western sushi chefs may do this, but some may not apply wasabi to any sushi. Sushi can be eaten with chopsticks or by hand; nigiri sushi in particular may be eaten by hand because the rice is packed lightly and may fall apart if eaten with chopsticks.
Cookbook:Sushi Start your meal with simple miso soup but do not spend too much time on any one item as this is the proper Japanese etiquette. Instead, rotate through your meal to appreciate the quality of each aspect. Many people start with a mild sushi, such as tamago (a sweet, cold omelette on rice), and end with a stronger taste at the end of the meal, like a darker fish. Between different items it is recommended that a piece of pickled ginger be eaten to cleanse the palate and ensure that none of the subtle flavours of the sushi is missed. Enjoy!
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Recipes
Sushi Rice Rolled Sushi (Maki) Stewed Vegan Maki Inarizushi Nigirizushi Gunkanmaki
Serving Sushi
There are different types of seafood used for sushi, and the most common ones are tuna, salmon, squid and octopus. Using expensive seaweed makes sushi taste much better. Expensive seaweed is darker in color, and is less likely to break when folded or rolled. Cheap seaweed is usually greenish in color. The type of soy sauce (shoyu) used also affects the taste of the sushi; the most commonly used brands are Kikkoman and Yamasa. Many people like to mix wasabi, which is a green coloured, spicy condiment with their shoyu, which makes it quite spicy and wakening.
Condiments
Sushi is generally served with wasabi green horseradish (a cheap wasabi substitute) gari (pickled ginger) soy sauce kabayaki sauce (eel sauce) (often served on some sushi, may be used for dipping instead of soy sauce)
References
[1] http:/ / en. wikipedia. org/ wiki/ Cookbook:Sushi
Cookbook:Sushi Rice
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Cookbook:Sushi Rice
Cookbook | Ingredients | Recipes Sushi rice, termed sushi meshi or shari in Japanese, is a key ingredient for sushi and a staple of Japanese cooking. It consists of short-grain rice dressed with seasoned vinegar called sushisu. The rice is then cooled and dried for easy manipulation and to give a glistening appearance.
Ingredients
2 G (300 g) of uncooked, washed, short-grain Japanese rice (The Japanese measure their uncooked rice using a measurement called a G. This is roughly equivalent to 150 grams when used to measure Japanese rice. One G is also the standard size of a rice cooker's measuring cup) 400 mL of water 1 small sheet of Kombu (optional) 1 metric tablespoon (15 mL) of Sake (optional) Sushisu (Seasoned rice vinegar dressing): 3 metric tablespoons (45 mL) of rice vinegar 1 to 2 metric tablespoons (12 to 24 g) of sugar (depending on how sweet you prefer it) 1 to 1.5 metric teaspoons of sea salt
Utensils
Rice cooker Hangari (rice barrel), optional Shamoji (rice paddle), optional Fukin (cloth), optional Sensu (fan), optional
Procedure
About 30 minutes before starting, fill the hangiri with water and let it stand. The water saturates the wood, which prevents the rice from sticking to it. 1. Make the sushisu 1. Mix the vinegar, sugar, and salt. 2. Heat the mixture in a sauce pan until everything is dissolved, but do not boil. 3. Set aside to cool. 2. Cook the rice 1. Rinse the rice. Put the rice in the cooking pot, half filled with cold water, and swirl it around with your hand. The water will turn chalky white. Carefully drain off the water, and repeat the process several times, until the water remains clear. 2. Allow the rice to stand for 30 minutes. Some recipes say the rice should remain in the cooking pot submerged in its cooking water; others say to transfer it temporarily to a colander to drain. 3. Add a 8cm-sized sheet of kombu to the cooking pot, and the sake if you are using it. 4. Boil the water in the cooking pot. 5. Remove the kombu from the cooking pot just as the water boils, and reduce the heat. 6. Simmer the water and rice in the cooking pot for 20 minutes. 7. Turn off the heat but do not remove cover from the cooking pot for 10 minutes (no peeking).
Cookbook:Sushi Rice Note: A rice-cooker is often used instead of a cooking pot; these generally produce good, consistent results. The manufacturer's directions will generally be similar to the above. 3. Add the dressing to the rice. The rice and sushisu should be mixed immediately after the rice is finished cooking with sushisu at room temperature. 1. Transfer the rice from the cooking pot to the hangiri; if you do not have one, use a large bowl or cookie sheet. 2. Cut the sushisu gently into rice with the paddle, trying not to break the kernels. (For Western chefs: this "cutting" motion is similar to the cut-and-fold used for gentle treatment of egg whites.) When finished, the rice is evenly coated with the dressing, giving it a shiny appearance. 3. Cover the rice with a cloth for a couple of minutes so the dressing is absorbed. 4. Cool the rice to body temperature by fanning it, while continuing to cut it with the spatula. A traditional hand fan or modern battery-powered fan may be used. Note: Some sushi chefs prefer natural cooling, rather than fanning, and instead let the rice rest in the hangiri for fifteen minutes, then re-cut the rice, and continue with this process until the rice is cool. According to some, the faster the rice cools, the better (but see above about natural cooling, which yields a slightly different texture). The rice is best if used quickly: you can use it to make sushi for a few hours; it certainly cannot be prepared a day early.
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Cookbook:Sweet Rice
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Cookbook:Sweet Rice
Sweet Rice
Category Caribbean recipes Time Difficulty 1 to 2 hrs
Cookbook | Ingredients | Recipes | Cuisine | Caribbean cuisines | Cuisine of Trinidad and Tobago Sweet Rice is a rice pudding that can be served hot or cold.
Ingredients
3 cups (700ml) water 1 1/2 cups (350g) white rice 1 1/2 tins (about 2 1/2 cups) (about 600g) evaporated milk 2 tins (2 1/2 cups) (about 600g) condensed milk 2 cinnamon sticks 1 tbsp. (5ml) vanilla essence 4 tbsp. (20ml) raisins (optional)
Procedure
1. 2. 3. 4. 5. 6. 7. Bring water to a boil. Pour in rice, boil until very soft. Most of the water should be absorbed by the rice. Add more water if necessary. Add evaporated milk, condensed milk, cinnamon sticks, and vanilla essence. Put in medium heat. Stir once in awhile to prevent sticking. When mixture has thickened and reached a pudding-like consistency, remove from heat. Add raisins. Stir. Let stand.
Cookbook:Sweet Rice Fritters
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Cookbook:Sweet Rice Fritters

Ingredients
2 cups cooked sticky rice 2 eggs, beaten 1/2 cup granulated sugar Flour 2 1/2 quarts vegetable oil
Procedure
1. Combine rice, eggs, and sugar. Form into 3-inch balls. Dredge in flour and set aside 2-3 minutes. 2. Heat oil to 375 degrees F. Add rice, and working in batches, cook until golden brown and heated through. Drain on a cooling rack set in a sheet pan. Dust with powdered sugar, if desired before serving.
Cookbook:Sweet pongal
Cookbook | Ingredients | Recipes | Indian Cuisine | Dessert | Rice Chakarai Pongal is a sweet and buttery porridge-like dish that is traditionally prepared in South India for the Makar Sankranti festival that heralds the arrival of summer. The khara pongal variety differs only in the spices added, and the two are often cooked together from the same batch of rice and dhal.
Ingredients
1/2 cup white rice 1/2 cup moong dhal 4 cups water 1/4 cup chopped cashew nuts 1/4 cup white raisins 1 tablespoon cardamom powder 1 cup ghee (or substitute butter) 3/4 cup Jaggery 1/4 cup milk
Cookbook:Sweet pongal
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Procedure
1. 2. 3. 4. 5. 6. 7. 8. 9. Cook the rice and dhal together with cups of water in a pot or pressure cooker until mushy. Meanwhile, melt the jaggery with 1 cup of water in a pan. Add the cardamom to the jaggery as it melts. Mush the rice and paruppu (dal) mixture well and add to the pan of jaggery. Stir well and cook on low heat till the mixture comes together well. Heat 4 tablespoons of the ghee in a separate pan and fry cashews to golden brown. Add raisins and fry for a few more seconds or until they swell up. Add the nuts and raisins to into the chakari pongal. Serve hot with an additional dollop of neyyi or ghee.
Serves 8.
Cookbook:Tahdiq
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Cookbook:Tahdiq
Tahdiq
Category Middle Eastern recipes Servings 4-6 Time 60 minutes
Cookbook | Ingredients | Recipes | Middle Eastern cuisines Tahdiq, or tahdig is a popular Persian way of preparing rice.
Ingredients
2 medium size potatoes 2 cups basmati rice cup vegetable oil salt (as desired) water
Procedure
1. Peel and slice the raw potatoes into inch thick slices. 2. Rinse and drain rice. Bring 4-5 cups of water to a boil in a 3 qt pot, add salt if desired. Add rice & continue to boil the water, stirring occasionally, for about 10 minutes. Check to be sure that the rice doesn't cook completely at this point. 3. When rice is roughly half cooked, drain into a colander. 4. Pour cup of cooking oil into the pot and lay the potato slices in the bottom close together in a single layer. Add a small amount of salt (if desired). Layer the half cooked, drained rice loosely atop the potatoes. 5. Place pot on stove over medium high heat for 4-5 minutes or until rice begins to steam. 6. Lower heat and add 5 Tbs of water and 2-3 Tbs of oil on top of rice. Cover & let simmer for about hour or until cooked and tender. The higher the heat, the crunchier the Tahdig. 7. Scoop out the rice and use a soft spatula to remove Tahdig at bottom, or try to make the contents of the pot come out as an entire cake of rice on the serving dish. Tahdig can also be made by substituting the potatoes with bread (for ex. pitta or Lavash) or with the rice alone. Other common additions include slices of onion, beet or other rootstock.
Cookbook:Tapai
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Cookbook:Tapai
Tapai
Category Indonesian recipes Servings 6-8 Time prep: 30 minutes ferment: 2-4 days
Cookbook | Ingredients | Recipes | Fermentation | Cuisine of Indonesia Tapai, also tape (pronounced "tah-pay"), is a traditional fermented food of Indonesia, although present in some form throughout South-East Asia. It can be made from various starchy staple foods including grains and tubers, each giving it a distinctive taste and texture, and often a specific local name. Tapai tastes sweet, tangy, a bit yeasty, and is slightly alcoholic (or not so slightly, if left to ferment longer). The following recipe is for a common variant called tape ketan (ketan means glutinous rice; when made with black glutinous rice, it is tape ketan-hitam).
Ingredients
2 cups glutinous rice (sticky rice) 4 cups water 1 cake of ragi tapai (see notes) Optional: a couple of drops of pandan paste (to colour it green)
Procedure
1. Rinse the rice and cook it in the water, unsalted. If adding pandan paste, add it now. The absorption method is usually easiest: bring the water to boiling point with the rice in it, then put the lid on the pot and turn the element or flame down to lowest possible setting and simmer for 15 minutes. 2. Allow rice to cool down to about 30C / 86F. To help it cool down faster, sit the pot in a basin of cold water. 3. Crumble the cake of ragi tapai over the rice and mix in well. 4. Loosely pack the mixture into a large jar, cover with a cloth, and set aside in a warm place to ferment (about 30-35C / 86-95F).
Fermentation
The tapai will ferment over the next two to four days. After about two days, it should start to show a little liquid at the bottom of the jar, and will start producing a distinctive smell of tapai. At this point, the tapai can be considered complete, although it will taste better after a couple of days kept in the refrigerator.

Tapai can be made from plain white rice (tape nasi), or cassava (tape ketala, tape telor, peuyeum), or even sweet potato. Ragi tapai (or ragi tape) can be a little difficult to track down outside of South-East Asia, but a little persistence should help find it.The same (or very similar) product is used to ferment Chinese rice wines, and runs under the names "wine yeast", "yeast cake" and "rice cake" in Asian grocery stores. They look like crumbly little white balls, about 2-3cm (1 inch) in diameter. Just ask the shopkeeper whether it can be used to make wine. They can
Cookbook:Tapai also be purchased on-line from some stores; try this Google search [1]. The liquid that collects at the bottom is actually a rice wine, called brem. It will be very low in alcohol after only a few days, but if kept and allowed to ferment, it will become more alcoholic.
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References
[1] http:/ / www. google. com/ search?q=%22ragi+ tape%22+ %22shopping+ cart%22
Cookbook:Tomato Curry
Cookbook | Ingredients | Recipes | Curry
Ingredients
one apple, grated one onion, chopped 2 tomatoes, sliced 2 oz. (55g) butter 1 tsp. (5ml) curry powder milk salt black pepper boiled rice
Procedure
1. 2. 3. 4. 5. Fry apple and onion in the butter until blended. Mix curry powder in a little milk, and stir in. Season with salt and pepper. Fry tomatoes in a separate pan. Cover them with the mixture, and serve within a wall of boiled rice.
Adapted from Grand Union Cookbook, compiled by Margaret Compton (Grand Union Tea Co., 1902).
Cookbook:Tri-colored Autumn Rice Balls
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Cookbook:Tri-colored Autumn Rice Balls

Cookbook | Ingredients | Recipes Tri-colored Autumn Rice Balls (San-Shoku Ohagi) Ohagi is a simple a tea sweet, which was at one time served during the autumn equinox celebration. The name comes from a type of bush clover that only blooms in the fall. Serve these rice balls with your finest cup of tea.
Ingredients
3 cups prepared steamed sweet rice 1/4 cup toasted black sesame seeds, lightly crushed 1 tablespoon sugar 1 cup smooth Japanese bean paste (koshi-an), chilled 1/2 cup roasted soybean powder (kinako) or toasted ground pecans.
Procedure
1. 2. 3. 4. 5. 6. 7. 8. Mix sesame seeds and sugar in a small bowl. Moisten your hands with water and divide warm rice into 12 equal portions. Shape 4 portions into balls. Moisten a clean dish towel and squeeze dry. Place 2 1/2 tablespoons bean paste on towel; pat into 4 inch circle. Place 1 rice ball in centre of bean paste circle and use towel to mould bean paste around the rice ball. Repeat this 3 more times, using another 1/2 cup of bean paste and the other 3 rice balls. Place these on a nice serving tray. Flatten the remaining eight rice portions. Form the remaining bean paste into 8 balls (about 2 teaspoons per ball). Place a bean paste ball in the centre of each piece of flattened rice and shape the rice around it. 9. Mould these stuffed rice balls into oval shapes. Roll 4 ovals in the sesame-sugar mixture. Roll the other 4 balls in the roasted soybean powder. Add these to the serving tray. Makes six servings of 2 rice balls each.
Cookbook:Tuna Rice Casserole
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Cookbook:Tuna Rice Casserole

Tuna Rice Casserole
Servings Time Difficulty 8 40 minutes
Cookbook | Ingredients | Recipes Tuna Rice Casserole - A simple, quick-to-make meal, even kids can make! (Under supervision)
Ingredients
2 (6-ounce - 150g) cans tuna 1 (10 oz - 280g) package frozen peas, cooked 3 cups cooked rice cup (6-ounces - 180ml) water 1 (10 oz - 280g) can cheddar cheese soup
Procedure
1. 2. 3. 4. 5. 6. Preheat oven to 400 F (200c). Takes about 20 minutes. In large bowl, combine tuna, peas, and rice, mix well. In another large bowl, combine cheddar cheese soup and water. Place soup mixture in bowl with tuna mixture. Place combined mixture in greased casserole dish. Bake in a preheated 400 F (200c) oven for 20 minutes.
Tips
Optional-add 2 tablespoons minced onion, to first bowl before mixing. Tastes great with a teaspoon or two of Texas Pete! May substitute chopped chicken or turkey for the tuna.
Cookbook:Tuscan Mushroom Risotto
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Cookbook:Tuscan Mushroom Risotto

Tuscan Mushroom Risotto
Cookbook | Ingredients | Recipes | Italian cuisine | Rice Tuscan Mushroom Risotto
Ingredients
cup unsalted butter 2 garlic cloves, chopped 2 tablespoons shallots, chopped ~ cup dry porcini mushrooms 1 cup white mushrooms, diced 1 cups risotto rice (plump, medium grain rice that contains a lot of starch, the types Arborio or Carnaroli are traditionally best. Other rices that work well are Roma, Nano, Maratelli, and Vialone.) cup white wine 5 cups chicken broth or vegetable broth cup heavy cream 1 cup choice of Parmesan, Romano cheese, or Asiago cheese Salt and freshly ground pepper to taste 1 tablespoon parsley, chopped
Procedure
1. 2. 3. 4. 5. Keep broth heated in a medium-size saucepan On medium heat in a large pan combine butter, garlic or garlic oil, shallots, mushrooms, and rice. Heat for about 2 minutes, stirring well. Add white wine and let simmer on low for 2 minutes. With lid off, add chicken or vegetable broth, add cream, and let simmer on low until liquid is absorbed, approximately 25 minutes, stirring regularly. 6. Add cheese of choice and salt and pepper to taste. 7. Garnish with parsley and grated choice.

May substitute vegetable broth for chicken broth.
Cookbook:Vangibhat
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Cookbook:Vangibhat
Cookbook | Ingredients | Recipes | Cuisine of India
Ingredients
2 cups (480ml) long-grain rice, cooked 2-1/2 teaspoons salt 1 medium eggplant, peeled and chopped into 1/2-inch (1cm) cubes vegetable oil 2 tablespoons whole coriander seeds 2 teaspoons yellow split peas 1/8 teaspoon cayenne pepper 1 3/4-inch (4cm) stick of cinnamon 3 tablespoons dried unsweetened coconut 2 tablespoons lemon juice 1/4 teaspoon turmeric
Procedure
This great Indian dish should be served at room temperature. It's not hot, but it is spicy. 1. Place the eggplant into a large bowl and sprinkle with 1 teaspoon salt. Mix well and allow to sit for half an hour. 2. Heat 1 tablespoon of oil in a skillet over a medium flame. Add the coriander, seeds, split peas, cumin, and cinnamon. Stir well. When the spices have darkened, remove them and place on a plate lined with a paper towel. 3. In the same pan, fry the coconut, stirring constantly. When it turns a golden-brown, remove and place on the paper towel. 4. In another skillet, saut the eggplant until it is cooked through. It should turn a bruised dark brown. Be careful not to add too much oil in the process. Remove, set aside, and keep warm. 5. Put the dried spices into a mortar and grind into a fine powder. You'll find that a well-cleaned coffee grinder works well as a substitute. 6. In a small pot, combine the lemon juice, 1/2 teaspoon salt, turmeric, and 2 tablespoons water. Bring to a boil. Lower the heat and allow to simmer for 3 minutes. 7. In a skillet, add the cooked rice and the eggplant and saute with very little oil. Mix well. Allow the mixture to cool. Add 2 more tablespoons of vegetable oil; mix well. Add the coconut-spice mixture and the lemon mixture. Mix well and serve.
Cookbook:Vegetarian fried rice
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Cookbook:Vegetarian fried rice

Vegetarian fried rice
Category Rice recipes Servings Energy Time Difficulty 5 160 kcal. 1 hour
Cookbook | Ingredients | Recipes | Rice | Fried rice
Ingredients
2 pack carrot, cut 5 * 1 * 1 cm 1 pack bean sprouts, soak in hot water 1 pack broccoli, soak in hot water 1 pack mushroom, soak in hot water, cut into 3 pieces Half pack cabbage, cut 2 cm 4 scallions, cut 1,5 cm 3 tbsp. corn oil 3 cloves garlic 1/4 big onion 1 cup (1,5 kg) Hot rice 2 tbsp. salt 1,5 tbsp. light soy sauce 1 tbsp. oyster sauce 1 tbsp. pepper
Procedure
1. Heat the oil on a non-stick pan, fry the big onion and garlic, and stir at 25 seconds. Stir until fragrant. 2. Add the rice, and then add all the vegetables, finally add some salt, light soy sauce, oyster sauce and pepper. Stir until mixed all. 3. Serve for 5 plates.
Cookbook:Yeung chow fried rice
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Cookbook:Yeung chow fried rice

Yeung chow fried rice
Rice recipes 7 20 minutes
Cookbook | Ingredients | Recipes | Cuisine of China | Rice
Ingredients
3 tbsp. corn oil 1/4 cup (50 g) garlic 1/2 cup (100 g) bacon 1/2 cup (100 g) prawn 1/4 cup (50 g) Char siu 1/8 cup (25 g) scallion 1/4 cup (50 g) peas 1/2 cup (100 g) mixed egg 3 cups (600 g) cooked jasmine rice 1 tbsp. salt 1 tbsp. pepper 2 tbsp. jalapeno
Procedure
1. Heat the oil on non-stick pan, fry the garlic until golden brown. Put the bacon, prawn and char siu, cook slightly at 5 minutes. 2. Add the scallion, peas and egg, cook until all cooked, and then add the rice, finally add the salt, pepper and jalapeno. 3. Serve 7 plates.
Cookbook:Zereshk Palau
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Zereshk Palau
Category Rice recipes Servings Time Difficulty 4 45 minutes
Cookbook | Ingredients | Recipes | Iranian Cuisine | Rice Side dish Zereshk Palau is an Iranian rice dish cooked with barberries.
Ingredients
1 onion 1 package of dried barberries 1 tsp sugar a dash of salt cooked, diced chicken 2 cups basmati rice vegetable oil a few threads of saffron
Procedure
1. Soak barberries in water for 20-30 minutes. 2. Chop onion and saute in oil. 3. Strain barberries to remove any stones. 4. Combine barberries with onion and cook on low heat. 5. Cook chicken on top of rice in a rice cooker. 6. When rice is done, fluff and put in a large bowl. 7. Grind saffron with mortar and pestle. 8. Add a teaspoon of water to ground saffron. 9. Add some rice to the saffron water and stir. 10. Return yellow rice to the main dish and add the onion and zereshk mixture. 11. Fluff ingredients to mix well. 12. Serve with Lavash [1] or barbari bread.
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External Links
Persian Food Recipes at persiancity.com [2] Zereshk Polow Recipes [3]
References
[1] http:/ / en. wikipedia. org/ wiki/ Lavash [2] http:/ / www. persiancity. com/ recipes/ [3] http:/ / www. persiancity. com/ recipes/ recipe. asp?ID=78
Cookbook:Chinese Congee
To make Chinese breakfast soup congee for four people, we need:
Ingredients
220 grams of round rice, washed and drained 2.5 liters of chicken bouillon (or alternatively water) light soy sauce, to personal preference sesame oil, to personal preference white pepper, to personal preference
Garnish 3 chopped spring-onions 4 tablespoons of freshly chopped coriander leaves 2 tablespoons of roasted sesame seeds 30 g of sliced ginger
Procedure
1. Put the rice in a pan and add the bouillon or water. Bring to a boil. 2. Turn down the heat and leave under a low fire for 1 hour and 45 minutes to 2 hours, or until all the rice has turned into a mash. 3. Add soy sauce and sesame oil and flavor with white pepper. 4. Finally, add the topping according to personal preference.
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Pasta
Cookbook:Pasta Recipes
[1] This Cookbook page needs work. Please Recipes improve it . See the talk page for discussion regarding improvements. The following reason was given: This should be a category only
Cookbook | Recipes | Ingredients Pasta is a type of food made from flour, water, and sometimes eggs, which is mixed, kneaded and formed into various shapes, and boiled prior to consumption. While the name comes from Italy, pasta is very popular all over the world. The English word pasta generally refers to noodles and other food products made from a flour and water paste, often including egg and salt. Carbonara, American Version Easy pasta sauce (Vegetarian) Egg Noodles (Ovo-vegetarian) Eggplant Pasta (Vegan) Fiddlehead-Portobello Linguine (Vegetarian) Fresh Pasta with Mozzarella, Tomato and Basil Garlic Parmesan Pasta Hamburger Skillet Dinner Lasagne Lasagne with Bean Sauce (Vegetarian)
Spaghetti, a type of pasta
Lemon Chicken Pasta Linguini Alfredo Macaroni & Cheese (Baked) (Vegetarian) Mostaccioli Pancetta Fusilli with Herb Shallot Cream Pasta e Fagioli (Vegan) Pasta with Hot Dogs Pesto Ricotta Lasagne Rigatoni with Ricotta in Tomato Cream Sauce (Vegetarian) Sausage and Tortellini Soup Simple Italian Sausage Spaghetti Dinner Simple Noodles (Ovo-vegetarian) Southwest Pasta (Vegan) Spaghetti alla carbonara Spaghetti alle vongole Spaghetti Alla Puttanesca Spaghetti and meatballs
Cookbook:Pasta Recipes Spaghetti Bake Spinach Pesto Linguine Strong Noodle Dough (Vegetarian) Sweet Italian Sausage Skillet Tomato Pasta Traditional Tuna Casserole Zucchini Pasta Bake
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References
[1] http:/ / en. wikipedia. org/ wiki/ Cookbook:Pasta
Cookbook:Carbonara, American Version
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Cookbook:Carbonara, American Version

Carbonara, American Version
Category Servings Time Difficulty Pasta recipes 4 1 hour
Cookbook | Ingredients | Recipes | American cuisine | Italian cuisine | Meat Recipes American style Carbonara sauce: This recipe was shown to me by Dottore (Doctor) Roberto Schirra, in the Italian Army, who welcomed us into his Turin apartment at the end of our strenuous deployment. He explained that it was named for the charcoal that it was first cooked over.
Ingredients
3-4 quarts boiling salted oiled water 8 ounces spaghetti 3 tablespoons olive oil 4 slices smoked bacon, diced 1 medium onion, chopped teaspoon-1 tablespoon crushed red pepper 12-16 ounces tomato sauce 2-4 ounces freshly grated Parmesan cheese
Procedure
1. 2. 3. 4. 5. 6. 7. Boil spaghetti 6 minutes or so, just al dente, drain. As water is put on to boil, start heating olive oil in medium saucepan, and saut bacon until fat is just clear. Add onion and saut until soft. Add crushed red pepper and cook 2-3 minutes more. Add tomato sauce and heat through. Remove from heat, add Parmesan cheese, and serve immediately over spaghetti. May garnish with additional Parmesan cheese.

As this is for cooking, virgin or extra virgin olive oil is not necessary, any grade, even "pure" olive oil is sufficient. "Al dente" means "to the tooth." The pasta should be firm in the center when bitten. Amount of crushed red peppers is widely variable to suit your taste. As we sat down to eat, one of my fellow troops reached behind him and got some bread from the counter, Dottore Schirra frowned and said, "You would eat bread with bread?"
Cookbook:Easy pasta sauce
168
Cookbook:Easy pasta sauce

Cookbook | Ingredients | Recipes This a very easy and tasty pasta sauce. It's good with just pasta, and goes well with a lot of vegetables as well. The quantities of ingredients varies with the amount of pasta, and with your taste preferences.
Ingredients
olive oil garlic cloves ripe tomatoes salt ground black pepper fresh cream oregano
1. add whatever you want
Procedure
1. Finely chop tomatoes or pure them in a food processor this depends on what consistency you want. Chopping gives a chunkier sauce while using pured tomatoes yields a smoother sauce. 2. Grind garlic to paste. 3. Heat oil in a pan. Using a pan with non-stick coating needs less oil. 4. When oil is hot (but not too hot), turn down heat and add garlic paste. 5. When garlic is golden-brown, add tomatoes. 6. Tomatoes have to be cooked until done - they'll look and smell cooked instead of raw, and will be a deeper, redder colour. 7. Half way there, add salt and pepper. 8. When tomatoes are almost done, add fresh cream (more if you want, but less is good too). 9. After half a minute, add oregano. 10. Cook for another minute, and your pasta sauce is ready. 11. Add cooked pasta and vegetables and serve hot. 12. add herbs e.g. basil, rosemary
Cookbook:Egg noodles
169
Egg noodles
Category Pasta recipes Servings 12-16 Time 1 hour prep, 5 minutes cook
Cookbook | Ingredients | Recipes | Pasta
Recipe 1
Ingredients
3 whole eggs 1/8 teaspoon salt 1/2 cup (120ml) wine 1 Tablespoon of olive oil 3 cups (700g) flour
Procedure
1. 2. 3. 4. 5. 6. 7. 8. In a bowl beat together eggs, salt, olive oil, and wine. Stir in 1 cup flour with fork. Gently add 2nd cup of flour after 1st is mixed thoroughly. Remove mixture from bowl and place on a lightly floured work surface. Knead in the last cup of flour a bit at a time. If the dough becomes too dry, add a bit of cold water. Continue kneading until the dough is uniform and satinny in appearance. Roll into a large ball and cut into quarters. Overturn the mixing bowl over the cut pieces to protect from dust. Let dough relax for approx. 30 minutes.

This dough can be rolled and used for Lasagne, cut and used for Fettucinni, or rolled out for Ravioli. One quarter cut into fettucinni will feed four. Store any remaining dough lightly floured in a bag in the refrigerator for up to two weeks, or dried and stored in a cool dry place for up to a month. When Kneading: It may get tough to knead the flour into the dough when you are down to the last 1/4 cup (60g). Be careful not to add too much water to the dough after you have begun kneading. lightly dipping your fingers into the water and coating the outside of the dough should be enough. Kneading is hard work and it takes the better part of 20 minutes for proper consistency. To Cook: Bring a large pot of lightly salted water to a rolling boil. Add rolled and cut noodles to the water and cook to al dente. Non-Alcoholic Variation - 1/2 cup (120ml) of water can be used in place of the wine Egg Noodles - 3 eggs can be substituted for 1/2 cup (120ml) of white wine to make egg noodles. There are a number of different recipes for egg noodles, below are two of the most commonly used ones.
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Recipe 2
Ingredients
3 egg yolks 1 whole egg 1 teaspoon salt dash of pepper 80ml (1/4 cup) water 580ml (2 cups) flour 1-2 teaspoon of olive oil
Procedure
In a bowl beat together egg yolks, egg, salt, and pepper. Stir in water. Stir in flour. Knead into ball. Roll out on a floured surface until 2 mm to 4 mm (1/16" to 1/8") thick.
Cut into noodles 6 mm (1/4") wide. Bring water to a boil in a pot, add oil. Add noodles to a boiling water, and cook until done.
Recipe 4
Ingredients
4 large eggs 400g plain flour Extra flour for kneading
Procedure
Sift the flour onto a large work surface, and create a well in the centre Break the eggs into the well Slowly draw the flour into the eggs either using a spoon or your hands Knead into a smoooth, elastic dough Roll to desired thickness, using extra flour and cut to desired shape Bring a large pot of salted water to the boil Add the noodles to the water and cook until al dente
N.B: While this recipe says that 400 grams of flour should be sufficient for creating the dough more may be necessary depending upon the size of the eggs This recipe usually makes enough noodles for four people, however depending on the shape of pasta more may be needed. A good rule of thumb is one large egg per person.
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Recipe 3
Ingredients
1 whole egg 1 cups flour 2 to 6 tablespoons of water 1-2 teaspoon of olive oil (optional)
Procedure
On a smooth surface, heap flour. Push a hole in the center of the flour (it should look like a volcano). Break egg into flour (add oil now if you choose to do so - it will change the flavor and texture). Either knead with hands or mix with a fork. Slowly add water one teaspoon at a time while kneading the dough. You probably will not need all six tablespoons of water (though you may possibly need more). Knead dough until it has a consistent texture.
Manually
Divide dough into manageable sections. Select one section at a time and keep the rest covered. Roll each section to desired thickness and cut into noodles with a knife.
Pasta Machine
Divide dough into manageable sections. Select one section at a time and keep the rest covered. Roll dough through smooth rollers repeatedly at progressively thinner settings. When the dough reaches desired thickness, cut with grooved rollers.
Use
These noodles can be laid out to dry for later use or dropped immediately into a boiling pot of water. Cook to taste. They are good with a variety of sauces.
Notes
I would recommend using a pasta machine as it drastically speeds up the process. Ingredients can be multiplied without changing the instructions. One tip for success, the drier you can keep the dough, the better it will come out. If the dough gets too wet it will stick to itself and cook down to one blob. To stop pasta sticking to itself as it cooks, toss the freshly made pasta in flour first, and keep the pan of water at a rolling boil to keep the water moving. To make the dough more easily, ingredients can be put in a food processor. They will form a breadcrumb texture. These 'breadcrumbs' can then be pressed together to make the dough. This means the dough can be made more quickly.
Notes
The homemade noodles made using any of these recipes can be served with a variety of pasta sauces, such as pesto sauce.
Cookbook:Eggplant Pasta
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Cookbook:Eggplant Pasta
Eggplant Pasta
Category Eggplant recipes Servings Time Difficulty 4 persons 1 hour
Cookbook | Ingredients | Recipes | Pasta Eggplant Pasta This tasty vegetable stew is great served with your favorite pasta.
Ingredients
1 eggplant (aubergine) 1 large onion 1 tbs olive oil salt to taste 2 tins of peeled tomatoes 1 chili pepper handfuls of fresh basil dried Italian herbs (marjoram, basil, capsicum, oregano, rosemary, parsley, garlic, thyme) often sold pre-mixed. fresh garlic, crushed pasta (your favourite)
Serves 4.
Procedure
1. 2. 3. 4. 5. 6. Slice eggplant and cover in salt. Leave for at least 30 minutes. Rinse salt away, then squeeze until almost dry (this removes sourness). Cut into chip-sized pieces and fry in oil. Add onion and cook briefly. Add all other ingredients and simmer for 30 minutes. Serve with freshly cooked pasta.

The amounts of the various ingredients are not really important. Experiment and adjust to taste. It is often better to prepare the vegetables the night before as this gives time for the flavours of the chili pepper, garlic, and herbs to diffuse through the mix. Spiral pasta is a good choice as it holds the sauce to itself.
Warnings
Always wash your hands after handling chili peppers. Be especially careful not to touch your eyes.
Cookbook:Fiddlehead-Portobello Linguine
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Cookbook:Fiddlehead-Portobello Linguine
Cookbook | Ingredients | Recipes | Vegetarian | Pasta This is a simple way to serve fiddleheads. If fiddleheads are unavailable or out of season, asparagus or artichoke hearts could be substituted with good results. It goes well with a simple salad, crusty bread and a nice dry white wine.
Ingredients
1 pound fiddleheads, cleaned and trimmed 2 cloves garlic, minced 1 tablespoon olive oil 1 small onion 1 large portobello mushroom cap 170g (6 ounces) oil-packed sun-dried tomatoes (approx) half a box of linguine 1 tablespoon toasted pine nuts
2 tablespoons Parmesan cheese salt and pepper to taste
Procedure
1. 2. 3. 4. 5. Slice the mushrooms, onions, and sun-dried tomatoes into long strips and set aside. Saut the ferns and garlic in the olive oil for about 5 to 10 minutes. Add the onions and saut until they start to wilt. Add the mushrooms and sun-dried tomatoes. Continue to saut for another 5 minutes or so. Season with salt and pepper, toss in the pine nuts, add a splash of water, reduce heat and cover. Let sweat for about 10 minutes (or so). 6. During this have the linguine begin to cook so that it is ready when the topping is ready. 7. In a pasta bowl, add the veggies to the linguine, sprinkle on the cheese, and toss. 8. Serve immediately.
Cookbook:Fresh Pasta with Mozzarella, Tomato and Basil
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Cookbook:Fresh Pasta with Mozzarella, Tomato and Basil

Cookbook | Ingredients | Recipes | Pasta 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 (egg pasta, milky mozzarella, sweet tomato and spicy basil) is just wonderful.
Ingredients
250g fresh egg pasta 2 mozzarella balls (cow or buffalo) - Works well with Brie as well 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 Extra virgin olive oil (what else?) Salt & 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 from the tomatoes start to run. 1. Chop the mozzarella and the tomatoes roughly and put them in a big salad type dish. You're looking to create small cube shapes between 1 cm and 1 inch (i.e., about 2.5 cm). 2. Now tear up the basil and sprinkle it over the mozzarella and tomatoes. I always tear basil as I've read that it's the best way to preserve the flavour, but others may disagree. 3. Drizzle on lots of extra virgin olive oil - at least 3 tablespoons (I usually do more - for me it's pouring, not drizzling!) 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, coating everything really well, and serve. Contributor: Rich Osborne.
Cookbook:Garlic Parmesan Pasta
175
Cookbook:Garlic Parmesan Pasta

Garlic Parmesan Pasta
Category Pasta recipes Servings Time Difficulty 4 20 minutes
Cookbook | Ingredients | Recipes | Pasta Recipes
Ingredients
120ml (1/2 cup) butter 2 tsp. dried basil, crushed 2 tsp. lemon juice 1 1/4 tsp. garlic powder 3/4 tsp. seasoned salt 220g (8 oz.) fettuccine or angel hair pasta (cooked and drained) 360ml (1 1/2 cups) broccoli floweretts (cooked tender-crisp) 3 Tbsp. walnuts (chopped ) fresh, grated Parmesan cheese
Procedure
Melt the butter in a large skillet. Add the basil, lemon juice, garlic powder and seasoned salt, blending well. Add the fettuccine, broccoli, walnuts, and chicken or shrimp (if desired; see note, below). Blend well and toss to coat the fettuccine. After tossing, add fresh grated Parmesan cheese to top off the dish.

Cooked chicken breast or cooked shrimp may be added if desired.
Cookbook:Hamburger Skillet Dinner
176
Cookbook:Hamburger Skillet Dinner

Hamburger Skillet Dinner
Servings Time Difficulty 4 40 minutes
Cookbook | Ingredients | Recipes This was the first thing I could cook. I learned to make it staying with a friend as I was leaving the Navy. For years I have called it "Keith's Whats-it."
Ingredients
1 cup uncooked pasta, such as macaroni, elbows, or wagon wheels 1 pound ground beef or hamburger, crumbled a sprinkle of garlic salt a sprinkle of minced onion 1 or 2 cans condensed tomato soup
Procedure
1. 2. 3. 4. Boil pasta al dent in 4-6 cups salted, oiled water, drain. While pasta is cooking, sprinkle 10" skillet with garlic salt and minced onion, and brown beef. Add tomato soup and cook a minute or two. Stir in drained pasta.

1. May add beans, vary spices, add onions; anything you like! 2. Makes a decent chili base with chili powder added. 3. Good in leftovers, if that is possible.
Cookbook:Lasagne
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Cookbook:Lasagne
Cookbook | Recipes | Ingredients | Cuisine of Italy | Pasta Recipes Lasagna is a popular oven-baked pasta dish of fresh egg pasta squares. It is a traditional dish from Bologna in Northern Italy, where the sheets are always green through the addition of spinach or nettles to the egg dough. In Bologna, these home made sheets are layered with small amounts of real Bolognese rag (made with both beef and pork, very little tomato and no southern herbs like oregano and basil but a little nutmeg instead) and simialrly small amounts of "besciamella" or bchamel sauce in an oven dish. There are at least 5 layers of pasta dough, and the layers stay separate and do not "merge" together into a mush. A light sprinkling of Parmigiano-Reggiano , and a few dabs of butter end the dish which is then baked for about half an hour. The use of Mozzarella in place of Bchamel suggests a Neapolitan variation to the original Bologna classic, as does the use of Ricotta. Lasagne refers to multiple sheets of pasta; lasagna refers to the dish or to individual sheets of pasta. In Italy but especially outside, many lasagna variations exist today. Vegetable lasagna, lasagna without bchamel sauce, lasagna without any sauce (just vegetables and/or meat) or even lasagna without sheets of pasta. When assembling a lasagna, start with the main ingredient (ragu, vegetables, seafood, etc.), add a layer of bchamel sauce, then one layer of lasagne pasta sheets and then the main ingredient again. Continue until the oven dish is full. End with a layer of pasta, spread some bchamel sauce on top and sprinkle the cheese over it.
The Pasta
When it comes to the pasta dough there is, as always, a choice between home-made pasta and store bought sheets of dried pasta. Since dried pasta is made with just water and flour and home made fresh pasta usually includes eggs, there is a distinct difference in flavour and texture. The main difference, however, comes from ease of use. Making pasta from scratch can be a lengthy process and takes some practice to get it right. See the pasta page for a fresh pasta recipe. Dried pasta is usually precooked, so it can be put in to the oven dish straight out of the packet. In the US, pasta sheets generally have a curvy surface. Outside the US, they are almost always flat. Apart from the plain lasagne sheets, the green ones that Bologna favours are also common. These are called lasagne verdi and are flavored with spinach. They work well with white sauces (bechamels or cream-based sauces and seafood.
General Guidelines for making Lasagna

Most packaged lasagna need to cook in a preheated oven for 30 to 50 minutes (based on the size) at gas mark 4 (350F/180C).
Notes, Tips & Variations

Some recipes call for the bchamel sauce to be mixed through the ragu or tomato sauce, while others tell you to layer it between the pasta and the ragu. This seems to be based on personal preference and taste. Besides sprinkling cheese on top of the lasagna, it's also a good idea to mix some through the bchamel sauce, to give the lasagna some cheese flavor throughout, instead of just on top. Turn the heat off under the bchamel sauce before adding the cheese, or the sauce will become rubbery. A Moussaka is essentially a lasagna with slices of eggplant instead of pasta. A Pastitsio, or Greek Lasagna, is a Greek casserole like lasagna where the ragu is combined with tubular pasta, and topped with a bchamel sauce.
Cookbook:Lasagne A Scacchi or mina is a lasagna-like dish made during Passover by some Italian and Sephardic Jews, using broth or water-soaked matzo as the starch layer and generally containing ground beef or lamb, spinach or other greens, and other vegetables as ingredients.
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Lasagna Recipes
Traditional Lasagna Ricotta Lasagna Lasagna with bean sauce
External Links
Lasagna [1]
References
[1] http:/ / www. easylasagna. net
Cookbook:Lasagne with bean sauce
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Cookbook:Lasagne with bean sauce

Lasagne with bean sauce
Category Servings Difficulty Pasta recipes 4
Cookbook | Ingredients | Recipes | Pasta Recipes | Vegetarian
Ingredients
1/2 Tbsp. olive oil 1/2 small onion, minced 1 400g (15. oz) can of navy beans, drained and chopped 1/2 tsp. oregano 1/4 tsp. pepper one package lasagna noodles 240ml (1 cup) cottage cheese 1 clove garlic, minced 240g (1 cup) tomato sauce 240g (1 cup) tomato puree 1 Tbsp. tomato paste 1/2 tsp. dried basil 100g - 170g (4-6 oz.) package of mozzarella cheese, grated 60ml (1/4 cup) grated Parmesan cheese
Procedure
1. 2. 3. 4. 5. 6. Cook lasagna noodles. Start preheating oven for 180 C (350 F). Saut garlic and onions. Add the chopped beans and cook for 5 minutes. Add tomato sauce, tomato puree, tomato paste, oregano, basil, and pepper and cook for 5 minutes. In a 30cm x 20cm (13 x 9 in.) baking dish, form a layer using half the noodles, sauce, cottage cheese, and mozzarella. 7. Repeat to form a second layer. 8. Sprinkle top with Parmesan cheese. 9. Bake uncovered at 180c (350 degrees) for 25 minutes, until noodles are tender and sauce is bubbling. 4 servings.
Cookbook:Lemon Chicken Pasta
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Cookbook:Lemon Chicken Pasta

Lemon Chicken Pasta
Category Chicken recipes Servings Time Difficulty 2 1 hour
Cookbook | Ingredients | Recipes | American cuisine Lemon Chicken Pasta
Ingredients
12 ounces (340g) boneless skinless chicken breasts, cut into -inch (1cm) thick slices Salt and pepper to taste Oregano, to taste About cups flour, for dredging 2 tablespoon olive oil 2 (-inch-thick) (0.5cm) Lemon slices 2 artichoke hearts, cut into quarters (canned is fine) cup (120g) oil-packed sun-dried tomatoes, drained 4 garlic cloves, peeled teaspoon capers Pinch crushed red pepper flakes cup (120ml) dry white wine 3 ounces ( cup plus 2 tablespoons or 90g) heavy cream 1 cup [240g] (loosely packed) fresh spinach Pinch fresh rosemary pound (225g) linguine, cooked al dente and drained
Procedure
1. Season the chicken slices with salt, pepper, and oregano. 2. Dredge in flour, shaking off excess flour. 3. Heat a heavy-bottomed skillet or large saut pan (not non-stick) over high heat until very hot. 4. Add olive oil. 5. When oil begins to smoke, add the chicken pieces. 6. Cook until pieces are seared on both sides, 1 to 2 minutes per side. 7. Remove chicken to a plate and keep warm, leaving the oil in the pan. 8. Add the lemon slices to the hot pan and cook until caramelized, about 1 minute per side. 9. Add the artichokes, sun-dried tomatoes, garlic, capers, and red pepper flakes, and saut for 2 minutes. 10. Add the white wine and cook until reduced to a glaze. 11. Return the chicken to the pan with the cream, and saut for 2 minutes. 12. Add the spinach, rosemary, and cooked linguine. 13. Cook, tossing to combine linguine and sauce, just until spinach is wilted, about 1 minute.
Cookbook:Lemon Chicken Pasta 14. Serve immediately.
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Cookbook:Alfredo Sauce
Alfredo Sauce
Category Sauce recipes Servings Time Difficulty 6 persons 15 minutes
Cookbook | Ingredients | Recipes | Cuisine of Italy | Pasta Recipes Fettuccine Alfredo is a dish of fettuccine pasta with a sauce made of cream, butter and cheese. In popular American cooking the cream preparation is considered to be a sauce, though this is not the Italian convention. This recipe will sauce one pound of pasta and serves 6 as a first course.
Ingredients
1 cups (400 ml) heavy cream 6 tbs. unsalted butter 8.5 ounces (240 grams) grated Parmesan cheese or asiago cheese 1 tsp. salt fresh-ground black pepper pinch of fresh-ground nutmeg
Preparation
1. Combine 1 cups (300ml) cream and the butter in a sauting pan large enough to accommodate the sauce and later the pound of pasta. 2. Heat over a low flame, stirring frequently, until the butter is melted and the cream comes to a bare simmer. 3. Remove the pan from the heat once the butter is evenly incorporated into the cream. 4. Cook the pasta, draining it a little before it reaches the al dente stage. The pasta should be slightly undercooked before being added to the sauce because it will continue to cook while the sauce is being finished. 5. Drain the pasta. 6. Add the drained pasta, cup (100ml) of cream, the cheese, the salt, the nutmeg, and several grinds of the pepper mill to the pan 7. Heat the pasta and sauce over a low flame, tossing continuously, until the cheese melts into the sauce and the sauce thickens slightly, about one to two minutes. You can add chopped parsley as a garnish mixed into the sauce.
Cookbook:Alfredo Sauce
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Notes
Alfredo Di Lelio, for whom the dish is named, was a Roman innkeeper. Between the 1910s and the 1950s he owned a popular restaurant named Alfredo all'Augusteo in Piazza Augusto Imperatore in the center of the city. The original name of the dish, created in 1914, was Fettuccine al triplo burro (Fettuccine with triple butter). He served it with golden forks given to him by Mary Pickford and Douglas Fairbanks. Fettuccine is the traditional pasta for Alfredo and its variations because the broad noodles provide just the right platform for the rich cream and cheese. Fresh egg pasta is greatly preferred over dried pasta for cream and cheese sauces because the sauce clings more readily to fresh pasta than it does to dried.
Further Resources
Large collection of Alfredo recipes [1]
References
[1] http:/ / www. alfredosauce. org/
Cookbook:Macaroni & Cheese (Baked)

Cookbook | Ingredients | Recipes | Pasta
Ingredients
1/2 lb (227g) elbow macaroni 3 tbsp butter 3 tbsp flour 1 tbsp powdered mustard 3 c milk 1 red onion finely chopped 2 tsp Tabasco Pepper Sauce 1 bay leaf 1/2 tsp paprika 1 large egg 12 oz (340g) sharp cheddar, shredded 1 tsp salt Fresh black pepper
Cookbook:Macaroni & Cheese (Baked)
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Topping
3 tbsp butter 1 c panko bread crumbs
Procedure
1. Preheat oven to 350 degrees F. 2. In a large pot of boiling, salted water cook the pasta until it is al dente. 3. While the pasta is cooking, melt the butter in a separate pot. 4. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it is free of lumps. 5. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf. 6. Temper in the egg. 7. Stir in 3/4 of the cheese. 8. Season with salt and pepper. 9. Fold the macaroni into the mix and pour into a 2-quart casserole dish. 10. Top with remaining cheese. 11. Melt the butter in a saut pan and toss the bread crumbs to coat. 12. Top the macaroni with the bread crumbs. 13. Bake for 30 minutes. 14. Remove from oven and rest for 10 minutes before serving.
Cookbook:Melanzane Parmigiana
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Cookbook:Melanzane Parmigiana
Melanzane Parmigiana
Category Time
Italian recipes 1 hours
Melanzane Parmigiana was originally a Sicilian dish called Parmiciana di melenzane, parmiciana being the slats of a wooden shutter which resemble the layering of the slices of eggplant in the dish. In the form in which it is now known worldwide, it is generally an oven baked dish consisting of aubergine, Parmesan cheese, mozzarella and tomato sauce.
Ingredients
3 or 4 big eggplants (aubergines) tomato sauce about 200 or 300 grams of mozzarella cheese, sliced grated Parmesan cheese flour or breadcrumbs oil to fry salt
Optional fresh basil 2 boiled eggs
Procedure
1. 2. 3. 4. 5. 6. Wash eggplants and cut them in slices about 1-1.5 cm thick. Salt each slice on both sides and put them on a big plate. Cover them with another plate, pressing a bit. Let them rest for 20-30 minutes or more, time permitting (up to 2 hours). Then wash the slices under running water and let them dry a while. Alternatively, place salted eggplant slices in a large strainer and place a weight (e.g., a smaller pot of water) on top to help squeeze out the water. 7. Dust the slices with flour and/or bread crumbs and fry them. (Or, bake them in an oven at 180C/350F for ten minutes with a very small amount of olive oil on each slice to make them somewhat lighter than if fried.) Do not overcook, as they will spend some time in the oven later. 8. Take a pan for the oven and make a layer with eggplants slices, then one with the tomato sauce, then one with some slices of mozzarella and Parmesan cheese. Some cooks add fresh basil leaves and cooked egg slices.
Cookbook:Melanzane Parmigiana 9. Make as many layers as you wish, but 3 or 4 should be enough. Be sure the last one to be completely full of Parmesan cheese, that will make a nice crust when cooked. 10. Now everything is finished, put the pan in the oven at 180C (350F) for about 20-30 minutes.
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Notes
In La Cucina tradizionale siciliana by Anna Pomar, no breadcrumbs are used.
Cookbook:Mostaccioli
186
Cookbook:Mostaccioli
Mostaccioli
Category Pasta recipes Servings Time Difficulty 4 55 - 60 minutes
Ingredients
1 cup uncooked mostaccioli pasta 1/2 pound ground beef 2 Italian sausages, removed from casings 2 tablespoons chopped onion 2 tablespoons chopped green bell pepper 1 clove minced garlic 1 cup chopped canned tomatoes, 3 ounces tomato paste 1/2 cup water 1 teaspoon dried basil leaves 1/2 tablespoon chili powder 1/2 teaspoon red pepper 1/2 teaspoon salt 1/2 teaspoon dried oregano A dash of sugar A dash of black pepper 1 egg, slightly beaten 8 ounces ricotta cheese 1/4 cup Parmesan cheese
Procedure
1. Cook mostaccioli until al dente in boiling salted water. Drain and set aside. 2. In skillet, combine meat, sausages, onion, green pepper and garlic. Cook while breaking up meat, until browned. Drain off fat. 3. To the meat, add all remaining ingredients, except egg and cheeses. Bring meat sauce to a boil. Reduce heat. 4. Cover and simmer 15 to 20 minutes, stirring occasionally. 5. Combine egg and cheeses. To assemble, stir cooked pasta into meat sauce. Place half in 1 quart buttered baking dish. 6. Spread cheese mixture evenly over the top. cover with remaining pasta. 7. Bake, covered, at 350F for 30 to 35 minutes or until cooked through.
Cookbook:Pancetta Fusilli with Herb Shallot Cream
187
Cookbook:Pancetta Fusilli with Herb Shallot Cream

Ingredients
250g of pancetta 1 tbsp butter 1 tsp minced garlic 1 lb shallots (12-15 large) 1/2 tsp of sugar, salt, pepper 1.5 cups of chicken stock 1/4 cup of heavy cream 1 cup tightly packed herbs (rosemary, sage, thyme, marjoram, parsley, basil) 500g fusilli
1 tsp olive oil 1.5 cups parmigiano reggiano
Procedure
1. Place pancetta in a large saut pan and cook over medium-low heat stirring occasionally until crisp about 15 minutes. Using a slotted spoon remove from pan and drain on paper towels. Set aside. Pour off all but 1 T of the fat. 2. Add butter to the fat in the pan. Add garlic, shallots and sugar and season lightly with salt and pepper. Reduce heat to lowest setting and cook covered until shallots are soft and transparent about 15 minutes. Remove lid raise heat to medium high and cook stirring constantly until they have a deep golden-brown coating about 10 minutes. Do not allow to burn. 3. Add the stock and simmer until reduced by one-third stirring to loosen brown bits from bottom of pan about 7 minutes. The sauce can be prepared up to this point several hours ahead and kept covered in the refrigerator. 4. Bring a large pot of water to a boil for the pasta. Reheat the shallot mixture if it was prepared in advance. If using add cream to shallots and simmer for 2 minutes over high heat until sauce thickens slightly. Keep warm. Coarsely chop all but a small handful of herbs. 5. Cook pasta according to package directions. Drain and return to pot. Add chopped herbs to sauce and cook for another minute. Season to taste with salt and pepper. Add pasta to sauce and toss together over low heat for 1 minute. As pasta and sauce heat, saut remaining herbs in 1/2 t olive oil until crisp for garnish. Stir in pancetta and 1/2 C of the grated cheese. Divide the pasta among 4 bowls. Garnish with sauted herbs. Serve remaining cheese on the side. This makes 4-6 servings.
Variations and Additions

Given the strong and flavorful nature of this dish, when choosing a meat or other food to go along with this you must keep in mind that the two must not overpower each other. Grilling a small medallion of sirloin steak with garlic and red wine would go along perfectly with this, or perhaps a seared pork tenderloin medallion with white wine and ground pepper.
Cookbook:Pasta e Fagioli
188
Pasta e Fagioli
Category Pasta recipes Servings Time Difficulty 6 23 hours
Cookbook | Ingredients | Recipes | Cuisine of Italy | Pasta Recipes There are as many ways of preparing Pasta e Fagioli (or Basta Fazool if you come from southern Italy) as there are Italians. In Brooklyn during the 1940s, all the Italians would have it every Friday night because it is meatless. Usually it is a soup dominated by tomatoes. This recipe, in contrast, is the consistency of a stew, and is dominated by the umami flavor.
Ingredients
1 pound dried white beans 1 cup of olive oil a whole clove of garlic, unshelled 1 bay leaf 1 teaspoon or more crushed or ground hot red pepper fresh parsley pound of small diameter macaroni, whole wheat is best salt to taste.
Procedure
1. 2. 3. 4. 5. 6. 7. 8. Put washed beans in salted water, 3 parts to 1 part beans. Soak overnight OR bring to boil, boil 2 minutes and let stand, covered, for 1 hour. Do not drain beans, but bring to a boil. Skim off foam and add oil, garlic and bay leaf. Simmer for about 2 hours, or until tender. Cook pasta for 6 or 7 minutes, but don't let it get too soft. Drain pasta and save some of the water. Stir pasta and red pepper into beans and simmer until pasta is eatably soft, adding some of the saved water if necessary. 9. Garnish with red pepper to taste and parsley.
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Beans: Use whichever sort is the favorite in your neighborhood and likely to be freshest. In Southern California that would be pinto beans, in the deep South, black-eyed peas or perhaps butter beans. Garbanzos might be good. Navy beans are always safe. Olive oil: Use the best grade you can get: Cold pressed, Extra Virgin. With a salad and some red wine this is a hearty meal, and can be eaten the next day, cold or reheated.
Cookbook:Pasta with Hot Dogs

Pasta with Hot Dogs
This dish contains pasta and chopped hot dogs, baked in an oven.
Ingredients
200g pasta (can be reduced) 300g hot dogs (can be increased) 1 leek 1 red bell pepper 350g maize corn (can be skipped) 4 eggs 2dl milk 1tsp salt 1/2 tsp black pepper
Procedure
1. 2. 3. 4. 5. Boil the pasta according to directions on package. Chop down the hot dogs, leek and red pepper. Put the (relatively) dry ingredients (pasta, hot dogs, red pepper and maize corn) into a baking form. Whip the eggs and milk together and season as needed with salt and pepper Pour the mix over the dry ingredients, and bake everything together in a 200-225C hot oven, for 25-35 minutes.
Note, if fresh pasta is used for this recipe, the amount of pasta must be doubled.
Cookbook:Pesto
190
Cookbook:Pesto
Pesto
Category Sauce recipes Time Difficulty 45 minutes
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
4 oz (100g) fresh basil approx. 8 oz (200g) extra virgin olive oil 1/3 cup freshly grated Pecorino Romano or Parmigiano-Reggiano cheese or a 1:1 mixture. 1/4 cup pine nuts (optional) 4 cloves garlic Freshly ground salt and pepper (to taste)
Procedure
Preheat the oven to 425 F (220 C). If using, Toast the pine nuts in an ovenproof pan for 1015 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 saut in the oil until soft, about 23 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.
Cookbook:Pesto
191

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.
The finished pesto
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.
Cookbook:Ricotta Lasagne
192
Cookbook:Ricotta Lasagne
Ricotta Lasagne
Category Italian recipes Servings Time Difficulty 12 2-3 hours
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. Saut 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)
Cookbook:Ricotta Lasagne 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.
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Cookbook:Rigatoni pasta with Ricotta in Tomato Cream Sauce
194
Cookbook:Rigatoni pasta with Ricotta in Tomato Cream Sauce

Rigatoni pasta with Ricotta in Tomato Cream Sauce
Category Servings Time Difficulty Pasta recipes 6 45 minutes
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 saut 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.
Cookbook:Rigatoni pasta with Ricotta in Tomato Cream Sauce 11. Serve hot.
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Cookbook:Sausage and Tortellini Soup

Sausage and Tortellini Soup
Category Servings Time Difficulty Soup recipes 10 1 hour
Cookbook | Ingredients | Recipes | American cuisine | Pasta | Soups Sausage and Tortellini Soup
Ingredients
Vegetable spray or 1 teaspoon olive oil 2 (19.76-ounce) packages sweet Italian sausage 2 (8-ounce) cartons sliced, fresh mushrooms 1 (9-ounce) bag fresh baby spinach 2 (14-ounce) cans diced tomatoes 2 (32-ounce) cartons low-sodium chicken broth 1 (28-ounce) package fresh Three Cheese Tortellini (from dairy case) Grated Parmesan cheese for garnish, optional
Procedure
1. Coat a large stock pot with vegetable spray or 1 teaspoon olive oil. 2. Remove sausage from casings and heat over medium heat in stock pot until sausage is crumbled and no longer pink. 3. When the sausage is completely cooked, add sliced mushrooms and cook, stirring occasionally, until they are sauted. 4. Add the entire bag of baby spinach. 5. Cook, stirring occasionally, until spinach is lightly sauted. 6. Add diced tomatoes and stir thoroughly. 7. Add chicken broth and bring to a boil. 8. Add tortellini and simmer on low for 10 to 15 minutes until the pasta is cooked. 9. Ladle into soup bowls and sprinkle generously with Parmesan cheese.
Cookbook:Simple Italian Sausage Spaghetti Dinner
196

Simple Italian Sausage Spaghetti Dinner
Category Servings Time Difficulty Pasta recipes 4 1 hour
Cookbook | Ingredients | Recipes | American cuisine | Italian cuisine
Ingredients
8 ounces whole grain thin spaghetti 1 teaspoon olive oil 1 small onion pound mild or hot Italian sausage cups red or dry white wine 2 (14-ounce) cans no-salt-added diced tomatoes 1 (6-ounce) can no-salt-added tomato paste 1 teaspoon bottled minced garlic 1 teaspoon sugar 1 teaspoon dried Italian seasoning cup grated Parmesan cheese
Procedure
1. 2. 3. 4. 5. 6. 7. 8. Prepare pasta according to package directions. Meanwhile, heat oil in a 4-quart saucepan or Dutch Oven over medium-high heat. Peel and finely chop onion, adding to pan as you chop. Remove casings from sausage, if necessary, and crumble sausage into the pan. Stir and cook, breaking up the sausage, until the sausage is cooked through and the onion is tender, about 5 minutes. Add wine to pan and stir to loosen any brown bits on the bottom of the pan. Add canned tomatoes and their juice, tomato paste, garlic, sugar and Italian seasoning. Stir to combine, then reduce heat to medium-low. Stir in Parmesan cheese, and cook until pasta is ready.
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May substitute cup chopped onion for small onion. Sauce can simmer on low, after cheese is added, up to 30 minutes, if necessary. Serve over hot, cooked pasta.
Cookbook:Southwest Pasta
198
Cookbook:Southwest Pasta
Southwest Pasta
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. 2. 3. 4. 5. In a large pot bring 1 quart of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes until pasta is al dente; drain water. While pasta is cooking, over medium heat, heat olive oil in a large frying pan. Cook onions and bell pepper in oil until lightly browned, about 10 minutes. 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:Spaghetti alla Carbonara
199

Cookbook | Ingredients | Recipes | Pasta | Cuisine of Italy
Spaghetti alla Carbonara
Pasta recipes 6 60 minutes
Spaghetti alla carbonara (literally: coal miner's wife 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.[1] 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.[1][2][3] Guanciale is the most traditional bacon for this recipe, but pancetta is a popular substitute.[4][5] In the US, it is often made with American bacon. Cream is not common in Italian recipes, but is used in the United States[6][7], France, the United Kingdom[8], Australia[9] and Russia (especially in Moscow). Other Anglo/Franco variations on carbonara may include peas, broccoli or other vegetables added for colour.[7] Yet another American version includes mushrooms. Many of these preparations have more sauce than the Italian versions.[10] 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[11][12] 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. [13]
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Ingredients
spaghetti: 450g (1 pound) pancetta: 225g ( pound) egg yolks: 5 Pecorino or Parmigiano-Reggiano cheese, grated: 360ml (1 cups) olive oil, extra-virgin: 3-4 tablespoons pepper, freshly ground: tablespoon salt
Utensils
large pot large skillet bowl measuring cups and spoons fork
Procedure
1. 2. 3. 4. Dice the pancetta into small pieces (1 inch [2.5cm] will do). Bring a big pot of water to a boil and add salt when it begins to simmer. Cook the spaghetti until it is al dente and drain it, reserving cup (118 ml) of water. 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 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 dAbruzzo), allowed to decant for several hours, and served at 65F (18C).
References
[1] [2] [3] [4] Alberini, Massimo; Giorgio Mistretta (1984). Guida all'Italia gastronomica. Touring Club Italiano. p.286. Gossetti Della Salda, Anna (1965). Le ricette regionali italiane. Milan: Solares. Accademia Italiana della Cucina, Ricettario nazionale delle cucine regionali italiane Luigi Carnacina, Luigi Veronelli, La cucina rustica regionale (2. Italia Centrale), Rizzoli, 1977 republication of La Buona Vera Cucina Italiana, 1966. [5] Vincenzo Buonassisi, Il Nuovo Codice della Pasta, Rizzoli, 1985. [6] Herbst, Sharone Tyler; Ron Herbst (2007). "alla Carbonara" (http:/ / www. answers. com/ topic/ alla-carbonara). The New Food Lover's Companion, Fourth Edition. Barron's Educational Series. ISBN 0-7641-3577-5. . [7] Labensky, Sarah R; Alan M. House (2003). On Cooking, Third Edition: Techniques from expert chefs. Pearson Education, Inc.. ISBN0-1304-5241-6. [8] Wright, Jeni (2006, 2007). Italy's 500 Best-Ever Recipes. London: Hermes House, Anness Publishing. ISBN0-681-46033-4. [9] "Fettucine Carbonara" (http:/ / au. food. yahoo. com/ recipes/ recipe/ -/ 5348809/ fettucine-carbonara/ ). Better Homes and Gardens. Yahoo!7 Food. .

[10] Perry, Neil; Earl Carter, Sue Fairlie-Cuninghame (2006). The Food I Love: Beautiful, Simple Food to Cook at Home (http:/ / books. google. com/ books?id=f9--loJsVdUC& pg=PA114). Simon and Schuster. p.114. ISBN9780743292450. . [11] Mariani, Galina; Galina Mariani, Laura Tedeschi (2000). The Italian-American cookbook: a feast of food from a great American cooking tradition (http:/ / books. google. com/ books?id=Mz5tt-4yHIQC& pg=PA140). Harvard Common. pp.140-41. ISBN9781558321663. . [12] Davidson, Alan (1999). Oxford Companion to Food. Oxford: Oxford UP. p.740. ISBN0-19-211579-0. [13] Davidson, Alan (1999). Oxford Companion to Food. Oxford: Oxford UP. p.740. ISBN0-19-211579-0.
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Cookbook:Spaghetti alle Vongole
202

Spaghetti alle Vongole
above: with tomatoes; below: without
Italian recipes 6 30 minutes
Cookbook | Ingredients | Recipes | Cuisine of Italy | Pasta Recipes | Clam recipes Spaghetti alle vongole (spaghetti and clams) originated in Naples and is very popular throughout the surrounding Campania region in addition to Rome. Italians prepare this dish two ways: with tomatoes (in rosso) and without (in bianco).[1] The below recipe is based on the one found in the recipe book published by La Accademia Italiana della Cucina (The Academy of Italian Cuisine).[2] It differs from the Academy's recipe only in that it includes clam broth and canned clams in addition to the traditional ingredients.
Cleaning and eating clams

This recipe calls for live clams. Here are some safety guidelines for buying, eating and cooking live clams. Never buy a clam that's open or cracked. Never eat a clam that won't open after cooking. Cook clams within 24 hours of purchasing. Always scrub clams clean before cooking. For more info on this subject, read Happy as a clam [3] by Chef Mark R. Vogel.
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Ingredients
4 liters (1 gallon) water 450 grams (1 pound) dry spaghetti olive oil (See below for quantities.) 20 grams (3/4 ounces) garlic, minced 1 kilogram (2 pounds) live clams 225 grams (8 ounces) diced plum tomatoes (Use for in rosso. Omit for in bianco.) 225 grams (8 ounces) canned, shelled clams, thoroughly rinsed (optional) 120 milliliters (4 fluid ounces) bottled clam broth (optional) a handful of parsley, minced olive oil (See below for quantity.) salt to taste (See below for quantity.) Peperoncino or, less commonly, black pepper to taste
Procedure
1. Boil the water in a large pot with a tablespoon of salt. 2. Add the spaghetti once the water starts boiling. Cook until the pasta is al dente. This should take 7-8 minutes. 3. Pour olive oil into a large, wide pan so that it barely covers the bottom and heat the oil. 4. Add the garlic, along with the peperoncino, and saut until golden brown. This should take about a minute. Be careful not to burn the garlic. 5. Add the live clams and diced tomatoes. 6. Put the lid on the pan and cook for about eight minutes. Shake the pan every minute or so to help the clams open. Throw out those that don't. 7. Drain the spaghetti and put it in the pan with the live clams and tomatoes. Reduce the heat to low. 8. Add the canned clams and clam broth to the pan. 9. Season with salt (and pepper, if the peperoncino is not used) to taste and toss until the pasta is well coated with tomatoes and oil. Add another tablespoon of olive oil if you like. 10. Sprinkle with chopped parsley. 11. Serve hot.
Tip
Resist the urge to add cheese. This recipe is intended as a light summer dish.
External Links
Recipe on Recipezaar.com [4] Recipe on Italian tourist website for Naples [5] Recipe on About.com [6]
References
[1] [2] [3] [4] Info on Spaghetti alle vongole on Italiantourism.com (http:/ / www. italiantourism. com/ vongole. html) La Accademia Italiana della Cucina (http:/ / www. accademiaitalianacucina. it/ inglese/ indricette. html) http:/ / www. foodreference. com/ html/ clamshappy. html http:/ / www. recipezaar. com/ Spaghetti-Alle-Vongole-Spaghetti-With-Clams-154383
[5] http:/ / www. seenapolisea. it/ index_eng. php?id=12 [6] http:/ / italianfood. about. com/ od/ fishsauces/ r/ blr0058. htm
Cookbook:Spaghetti alla Puttanesca
204

Cookbook | Ingredients | Recipes | Cuisine of Italy | Pasta Recipes
Spaghetti alla Puttanesca
Category Time
Italian recipes 1 hour
Spaghetti alla puttanesca (Italian: "whore's spaghetti") is a spicy, tangy and somewhat salty Italian pasta dish. Italians refer to the sauce as sugo alla puttanesca. The earliest reference to spaghetti alla puttanesca in print, cited by the Grande dizionario della lingua italiana, occurred in Raffaele La Caprias 1961 novel Ferito a morte. Also, Italy's Professional Association of Pasta Makers agrees the sauce became popular in the 1960s.[1]
Origin
According to Annarita Cuomo, writer for Il Golfo, a newspaper serving the Italian islands of Ischia and Procida, sugo alla puttanesca was invented in the 1950s by Sandro Petti, co-owner of Rancio Fellone, a famous Ischian restaurant and nightspot.[2] The moment of inspiration came, writes Cuomo, when near closing one evening Petti found a group of hungry friends sitting at one of his tables. Petti was low on ingredients and told them he didn't have enough to make them a meal. They complained that it was late and they were hungry. "Facci una puttanata qualsiasi" (make any kind of garbage), they insisted. In this usage, puttanata is a noun meaning garbage or something worthless even though it derives from the Italian word puttana, meaning whore. Petti had nothing more than four tomatoes, two olives and some capers; the basic ingredients for the sugo. So I used them to make the sauce for the spaghetti, Petti told Cuomo. Later, Petti included the dish on his menu as spaghetti alla puttanesca.
Cooking with chili peppers

This recipe calls for chili peppers. Choosing the right quantity and type of pepper depends on your personal taste and a bit of trial and error. For this dish, most chefs use peppers in the moderate range of the Scoville scale. Use one or one and a half small peppers the first time you make this recipe. Use one and a half or two small peppers if your first attempt at making sugo leaves you craving more pepper heat. Keep increasing the number of peppers until you get it right. Most chefs stop at three.
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Recipes
Ingredients vary a bit among chefs and cooks according to individual tastes. However, the version from Lazio always includes anchovies while the Neapolitan version never does.[3][4] An Italian-American version of this dish has emerged that omits butter and oregano but includes onions, anchovies and chili peppers.[5] Also, Americans tend to call the Italian-American version pasta puttanesca rather than spaghetti alla puttanesca. Finally, both recipes below contain very little protein. However, shrimp and scallops sautd in olive oil go beautifully with this dish. If you can't eat shellfish then add canned tuna or broiled salmon to the pasta before coating it with sugo.
Lazio's recipe (serves six to eight)

Ingredients
600 grams (21 ounces) of spaghetti 50 grams (1.75 ounces) of butter 3 tablespoons of extra virgin olive oil 6 unsalted anchovy fillets, crushed into a paste (omit anchovies for Neapolitan version) 3 cloves of garlic, finely chopped 200 grams (7 ounces) of black olives, pitted and chopped 1 tablespoon of salted capers, washed well and coarsly chopped 1 to 3 small dried chili peppers, chopped (optional) 600 grams (21 ounces) plum tomatoes, peeled and pured 1 tablespoon of chopped parsley salt to taste
Procedure
1. 2. 3. 4. Put the following in a skillet: butter, olive oil, garlic and anchovy paste. Before the garlic browns, add the olives, capers, tomato sauce and chili peppers. Add two to three pinches of salt, mixing at high heat. Meanwhile, cook the spaghetti in salt water (at least 4 quarts of water per pound of spaghetti being cooked). Strain it when it's al dente. Place it in a large serving bowl and coat it with sauce. Then sprinkle it with chopped parsley. 5. Mix and serve hot.
Italian-American recipe (serves two)

Ingredients
3 tablespoons olive oil 6 ounces (170 grams) onions, finely chopped 2 cloves garlic, minced 4 anchovy fillets chopped or 2 teaspoons anchovy paste 2 teaspoons capers, thoroughly rinsed 1 to 3 fresh or dried chili peppers, deseeded and finely chopped (See information above on choosing hot peppers.)
8 large pitted black or kalamata olives, quartered 14 ounces (400 grams) plum tomatoes, diced
Cookbook:Spaghetti alla Puttanesca salt (1 tablespoon for boiling water, 1 teaspoon for sauce) 1/4 teaspoon freshly ground black pepper 1 tablespoon finely chopped parsley 7 ounces (200 grams) dry spaghetti or linguine
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Procedure
1. Fill a large pot with two quarts of water and add two tablespoons of salt. 2. Set heat on high to boil water. 3. Heat two tablespoons of oil in a large skillet over medium heat. 4. Add onions to skillet and cook for six minutes, stirring occasionally. Be careful not to burn the onions. 5. Add garlic and anchovies to skillet. 6. Cook for one minute maximum, stirring to break up the anchovies. 7. Add capers, chili peppers, olives, tomatoes, pepper and 1/2 teaspoon of salt to skillet. 8. Bring to a boil then reduce heat to medium-low and simmer, uncovered, for 10 minutes, stirring occasionally. 9. Boil the pasta until al dente while the sauce is simmering. This should take about 12 minutes. 10. Drain the cooked pasta in a colander and put the sauce in the bottom of the pot. 11. Top with the cooked pasta, parsley and one tablespoon of olive oil. 12. Toss until pasta is thoroughly coated with sugo.
For both recipes

Italians customarily do not top this dish with grated cheese.
References
[1] [2] [3] [4] [5] Unione Industriali Pastai Italiani (http:/ / www. unipi-pasta. it/ PASTADAY/ CART2006/ art1. htm) Annarita Cuomo's story on the origin of spaghetti alla puttanesca (http:/ / www. ilgolfo. it/ t/ storehtm/ htm19/ 17Feb0501f) Neapolitan recipe for spaghetti alla puttanesca on Portonapoli (http:/ / www. portanapoli. com/ Ita/ Cucina/ ga_puttanesca. html) Recipe on the site for the Accademia Italiana della Cucina (http:/ / www. accademiaitalianacucina. it/ ricetta. php?id=889) Pasta puttanesca recipe on Mediterrasian.com (http:/ / www. mediterrasian. com/ delicious_recipes_pasta_puta. htm)
Cookbook:Spaghetti and Meatballs
207

Cookbook | Ingredients | Recipes | Cuisine of The United States | Pasta Recipes
Spaghetti and Meatballs
pasta recipes 8 1 hour
Most food historians agree that the union of spaghetti with meatballs is an American culinary invention with Italian roots. According to Alton Brown, early 20th-century Italian immigrants in New York City were the first to make these dishes. However, food critic and author Kyle Phillips [1] says he has found evidence to the contrary. "...though Spaghetti with meatballs are rare in Italy there are Italian precursors: I have had spaghetti with tiny meatballs in Puglia, Pino Correnti (a Sicilian cuisine expert) notes that meatballs were a common addition to feast day pasta sauces in Sicily, and Ada Boni [2] gives a recipe for pasta with meatballs in [her book] Il Talismano della Felicit"[3] In the vast majority of cases, however, Old World-Italian cuisine calls for mixing heavy meat sauces with fettuccine and tagliatelle but not spaghetti.[4]
Recipe
Ingredients
Pasta 3 tablespoons salt 1 1/2 gallons (5.76 liters) of water 1 pound (454 grams) dry spaghetti Meatballs 2 pounds (907 grams) ground chuck 2 pounds (907 grams) ground pork shoulder 12 ounces (340 grams) seasoned bread crumbs 1 cup (240 milliliters) grated Parmesan cheese or Romano cheese 3/4 cup (180 milliliters) fresh parsley, minced 4 eggs 1 1/2 tablespoons finely minced garlic 1/2 teaspoon garlic powder 1/2 teaspoon onion powder
Cookbook:Spaghetti and Meatballs 1/2 teaspoon black pepper 1/2 teaspoon salt olive oil 3 garlic cloves
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Sauce 1/2 teaspoon crushed red chile pepper flakes 4 cloves garlic, crushed or chopped 1 small, finely chopped onion 1 cup (240 milliliters) beef, stock (available on soup aisle in market in small paper boxes) 28 ounces (794 grams) crushed tomatoes A handful chopped flat-leaf parsley 10 leaves fresh basil, torn or thinly sliced
Procedure
1. Fill your largest pot with one and a half gallons of water along with three tablespoons of salt. Place it over high heat on the stove. 2. Combine ground meat, bread crumbs, grated cheese, minced parsley and lightly beaten eggs (add eggs one at a time while stirring ingredients together). Sprinkle with minced garlic, two tablespoons of olive oil and seasonings. Then mix well until everything is combined. 3. Form meat mixture into meatballs, using an ice cream scoop or your hands, pressing lightly, just enough so that meat holds together, but not so much that the meat is very compressed or the meatballs will be tough and dry. 4. In a heavy skillet, heat olive oil over medium low heat. Add whole garlic cloves. Turn the garlic cloves to color them on all sides, then when lightly roasted, press them into the oil; as they brown, remove them. 5. As soon as the oil is hot, add the meatballs to the skillet, leaving about one and a half inches between them so that they can be easily turned. Turn them often using a spatula or large spoon so that they don't stick. Make sure there is enough oil in the pan (about one half inch). You don't need extra virgin olive oil for this, any good quality Italian olive oil will do. 6. When the meatballs are browned well on all sides, remove from the pan and drain on paper towels. Then add the next batch to the pan and continue until all are cooked. 7. Add the pasta to the water now boiling in your pot and cook until al dente. This should take about 12 minutes. 8. Add pepper flakes, garlic and finely chopped onion in the same oil you used to cook the meatballs. Saut five to seven minutes, until onion bits are soft. Add beef stock, crushed tomatoes, and herbs. Bring to a simmer and cook for about 10 minutes. 9. Toss hot, drained pasta with a few ladles of the sauce. Turn meatballs in remaining sauce. 10. Place pasta on dinner plates. Top with meatballs, sauce and extra grated cheese.
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References
[1] [2] [3] [4] http:/ / italianfood. about. com/ bio/ Kyle-Phillips-1661. htm http:/ / italianfood. about. com/ library/ weekly/ aa030303. htm Info on origins of Spaghetti and meatballs on About.com (http:/ / italianfood. about. com/ od/ regionalcuisines1/ ss/ aa040406_5. htm) Info on pasta and meat sauce dishes on Wordpress.com (http:/ / culinariaitalia. wordpress. com/ 2008/ 06/ 29/ ragu-alla-bolognese-authentic-recipe/ )
External Links
Spaghetti and meatballs recipe on All Recipes.com (http://allrecipes.com/Recipe/Spaghetti-and-Meatballs/ Detail.aspx) Alton Brown's Spaghetti with meatsauce recipe, part 1 (http://www.youtube.com/watch?v=iDm3gtKLaVw) Alton Brown's Spaghetti with meatsauce recipe, part 2 (http://www.youtube.com/watch?v=b2P7NlwR_4w& NR=1)
Cookbook:Spaghetti Bake
210
Cookbook:Spaghetti Bake
Spaghetti Bake
Category Casserole recipes Servings Time Difficulty 8 1 hour
Cookbook | Ingredients | Recipes | American cuisine | Pasta Spaghetti Bake
Ingredients
1 pound ground turkey or beef onion, chopped 1 (26-ounce) jar spaghetti sauce 2 teaspoons Italian seasoning 1 (8-ounce) package cream cheese 2 cups cottage cheese cup light sour cream 1 (16-ounce) box of spaghetti noodles cup bread crumbs cup Parmesan cheese
Procedure
1. Preheat oven to 350F. 2. Saut ground meat with onion. When cooked through, mix in spaghetti sauce and seasoning. 3. Combine cream cheese, cottage cheese, and sour cream; mix well. 4. Cook spaghetti noodles according to package directions. 5. Spray 3-quart dish with cooking spray. 6. Layer half the spaghetti noodles on the bottom of the dish. 7. Spoon cheese mixture on top of noodles. 8. Layer remaining noodles on top of cheese mixture. 9. Spread meat mixture on top of second noodle layer. 10. Mix bread crumbs and Parmesan cheese and sprinkle on top. 11. Bake 30 minutes until bubbly and heated through.
Cookbook:Spinach Pesto Linguine
211
Cookbook:Spinach Pesto Linguine

Ingredients
a large handful of fresh spinach 8-12 cloves of garlic (depending on your preference/size of meal) 4 tablespoons olive oil 100-200g feta cheese 200g pitted kalamata olives a small package of snap peas 1-2 breasts chicken (can substitute salmon or steak) approximately 500g linguine Pesto
Procedure
1. Lightly saut the garlic in a pan - this is not meant to completely cook it, but to take a little of the bite off of it. Chop the garlic up a bit in a food processor, then add the spinach bit by bit (stems may be left on if you like). When you have completed mixing the garlic and spinach together, add the olive oil and mix. Put into a bowl and set aside. 2. Strip the snap peas of the stringy bits and the hard ends and place those aside in a bowl as well. 3. Start the water on the stove at a medium temperature to prevent the water from boiling, but able to easily obtain a boil at your whim. Start the barbecue/grill and put the chicken (or other meat) on at a medium temperature. When it has heated up, put a bit of olive oil on each side to prevent sticking. When the meat is about a quarter done, you want to have the water boiling. Put the linguine in, and if you wish put a bit of olive oil in that as well for flavor and to prevent the pasta from sticking together. 4. While you are doing this, put the snap peas in a small fry pan with some olive oil at a low-medium temperature to warm them up a bit. 5. When the pasta and meat are cooked (try and get these finished cooking at the same time), slice the chicken into strips (in the case of the steak/salmon, it may be better to just leave it in fillet/steak form for presentation purposes). Strain the pasta, and put it in a fry pan along with some of the pesto (by portion) to heat the pesto up a bit. Make sure it is not at a high temperature, as that will cause the pasta to crisp up. When you have finished this, put it on a plate and top with feta and olives. 6. Arrange the snap peas and meat strips on top as well, and there's your dinner! Makes 3-5 portions.
Variations
You may alter the pesto at will; it works equally well to either add sundried tomatoes to the spinach pesto, or, if you like, you could also just do a traditional basil pesto. Other variations on pesto include adding Romano or Parmigiano Reggiano (or other, softer Parmesan cheeses), or adding different kinds of nuts (pine nuts, almonds, etc) for a different taste to the pesto. In keeping with the tangy taste the kalamata olives bring to the pasta, sundried tomatoes really help enhance the flavor of the dish.
Cookbook:Sweet Italian Sausage Skillet
212
Cookbook:Sweet Italian Sausage Skillet

Sweet Italian Sausage Skillet
Category Servings Time Difficulty Sausage recipes 4-6 persons 45 minutes
Cookbook | Ingredients | Recipes | Cuisine of Italy | Sausage
Ingredients
2 cups (480ml) rotini or other spiral pasta 12 oz. (330g) sweet Italian sausage links 14.5 oz. (410g) Italian style stewed tomatoes 14.5 oz. (410g) cut green Italian beans, drained 2 tsp cooking oil 6 oz. (170g) tomato paste 1 cup (240ml) chicken broth 2 oz. (55g) shredded provolone or mozzarella
Procedure
1. Cook pasta and drain. 2. Meanwhile, brown sliced sausage in hot oil in large skillet 5 minutes, drain fat. 3. Stir in undrained tomatoes, tomato paste, broth, and drained beans. Bring to boil, reduce heat. Simmer, covered, 10 minutes. 4. Stir in cooked pasta. 5. Sprinkle with cheese.
Cookbook:Tomato Pasta
213
Cookbook:Tomato Pasta
Tomato Pasta
Category Pasta recipes Servings Energy Time Difficulty 3 700 Cal/2900 kJ 20-25 minutes
Ingredients
300g (10 oz) large pasta spirals (dry) 2 table spoons of extra virgin olive oil, more if you like it 2 large garlic cloves, crushed and finely chopped, more if you like it 4 large ripe tomatoes, well chopped, seeds and skin included. Remove the seeds and skin if you like, but it isn't mandatory. handful of well ripped basil leaves salt and pepper, to taste 4 tablespoons of freshly, finely grated Parmesan-style cheese (Parmigiano Reggiano recommended!)
Procedure
1. Cook dry pasta in plenty of salted boiling water for 10-12 minutes. By the way, the proper cooking time should be indicated on the pasta box itself. If it's not, you better taste one pasta piece from time to time, and stop the cooking when it's still crispy but not tough though(it should be al dente). Prepare the sauce while the pasta is cooking: 2. Sauce: Heat the olive oil gently in a large frying pan or wok. When moderately hot add the garlic and gently fry until lightly coloured only. Avoid overcooking. Add the tomatoes and cook for several minutes, stirring and folding the ingredients. If there is a lot of liquid from the tomatoes, turn up the heat a little and reduce it a bit. Stir in the basil and turn the heat down. 3. By this time the pasta should be cooked. Turn off the heat to the pasta and use a slotted spoon to transfer the pasta to the sauce in the other pan. Don't worry if a little of the cooking water is transferred - this is a good thing as long as you don't swamp the sauce with it(you could also use a colander to drain the pasta alternatively). Season to taste, stir and pour into a large pasta bowl for serving. Scatter the cheese over the whole dish, reserving some for the table.
Cookbook:Traditional Tuna Casserole
214

Traditional Tuna Casserole
Servings Time Difficulty 4-8 80 minutes
Cookbook | Ingredients | Recipes Traditional Tuna Casserole - A simple, quick-to-make meal, mentioned by Garrison Keillor on A Prairie Home Companion.
Ingredients
2 (6-ounce - 150g) cans or 1 12-ounce can tuna 1 cup (240g) uncooked macaroni, or other short pasta 1 can of peas 1 can of mushrooms 2 tablespoons minced onion cup (30ml) milk 1 can (10-ounces ~290ml) cream of mushroom or cheddar cheese soup several slices of cheese
Procedure
1. 2. 3. 4. Preheat oven to 350-400 F (180-200c). Takes about 20 minutes. Mix all ingredients, except cheese slices, in large casserole dish. Bake for 1 hour stirring 2 or 3 times. When macaroni is tender, cover top with cheese slices and return to oven for 5 minutes.
Alternate Method-Skillet Dinner

Ingredients
1-1 cups (240ml - 360ml) hot water all other ingredients as above
215
Procedure
1. Assemble all ingredients, except sliced cheese, in large skillet. 2. Bring to boil, simmer 15 minutes, frequently stirring. 3. Melt cheese on top before serving.
Tips
Tastes great with a teaspoon or two of Texas Pete! May substitute chopped chicken or turkey for the tuna.
Cookbook:Zucchini Pasta Bake
216
Cookbook:Zucchini Pasta Bake

Zucchini Pasta Bake
Ingredients
400 g of any small pasta 250 g cheese 2 eggs 200 mL milk 50 g butter 3 medium zucchini vegetarian stock salt and pepper
Procedure
1. 2. 3. 4. 5. 6. 7. 8. 9. Cook the pasta as directed on the packaging. Combine the eggs, milk, salt, and pepper in a mixing bowl. Grate the cheese and add to the mixture. Melt the butter and add to the mixture. Boil a small amount of water and add the stock, then stir it into the mixture. Grate the zucchini and stir through the mixture. Once the pasta has cooked, stir it into the mixture. Grease an oven tray or baking pan and spread the ingredients from the bowl evenly in it. In an electric oven, bake at 200 degrees C (400 F) for about 30 minutes, or until the pasta bake is firm all the way through.
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Salads
Cookbook:Acar campur
Cookbook | Ingredients | Recipes | Cuisine of Indonesia
This Cookbook page needs work. Please campur improve it [1] . See the talk page for discussion regarding improvements.
Acar campur is a very simple Indonesian pickle salad.
Ingredients
Indonesian pickles onions oil vinegar cucumber sugar salt
Procedure
1. Mix it all together, and it's ready!

Indonesian pickles tend to include a variety of shredded vegetables, including carrots, cauliflower, cucumber, and baby corn.
References
[1] http:/ / en. wikipedia. org/ wiki/ Cookbook:Acar
Cookbook:American Potato Salad
218
Cookbook:American Potato Salad

American Potato Salad
Category Salad recipes Time 30 minutes
Cookbook | Ingredients | Recipes | Side dishes Potato Salad is able to trace its origins to Germany before the turn of the 17th century, where it first became popular to use vinegar and spices on the potato as side to a meal. The salad has a bite to it and is served warm as often as not.
Ingredients
3 pounds small white potatoes (use waxy or red potatoes) Salt and ground pepper 5 large hard boiled eggs, chopped 1 medium red onion, chopped finely 2 Tbsp chopped sweet basil leaves 1 cup corn cup freshly squeezed lemon juice (2-3 lemons) cup extra virgin olive oil 2 Tbsp pasta seasoning
Southern Ontario Style: 2 pounds small white potatoes (use waxy or red potatoes) Salt and ground pepper 2 large hard boiled eggs, chopped 4 medium red onion, chopped finely 2 Tbsp chopped sweet basil leaves 4 cup corn 1 cup freshly squeezed lemon juice (2-3 lemons) 2 cup extra virgin olive oil 1 Tbsp pasta seasoning 1 Tbsp of standard mustard 3 Tbsp of HP Bold steak sauce
Procedure
1. Place potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, cook for 15-20 minutes, until the potatoes are tender when pierced with a knife. Drain the potatoes in a colander. 2. Meanwhile, boil the eggs in water for about 10 minutes until hard-boiled. Drain water and let cold water run over the eggs before peeling the shell. Once shells are peeled, dice the eggs and place in a large bowl. 3. Saut some diced onions until light golden brown and add to the bowl with eggs. 4. When the potatoes are cool enough to handle, cut them in quarters, or smaller, depending on their size. Place the potatoes in the bowl with the eggs. Add the corn along with some salt, pepper and pasta seasoning to the potato and egg mixture. Set aside.
Cookbook:American Potato Salad 5. In a small bowl add the lemon juice while whisking in olive oil slowly. Add to the potatoes, mix all ingredients. Chill for 30 minutes before eating. Southern Ontario Style 1. Place potatoes mixed with mustard and HP steak sauce along with 2 tablespoons of salt in a large pot of water. Bring the water to a boil, cook for 45-55 minutes, until the potatoes are tender when pierced with a knife. Drain the potatoes in a colander. 2. Meanwhile, boil the eggs in water for about 30 minutes until hard-boiled. Drain water and let cold water run over the eggs before peeling the shell. Once shells are peeled, dice the eggs and place in a large bowl. 3. Saut some diced onions until light golden brown and add to the bowl with eggs. 4. When the potatoes are cool enough to handle, cut them in quarters, or smaller, depending on their size. Place the potatoes in the bowl with the eggs. Add the corn along with some salt, pepper and pasta seasoning to the potato and egg mixture. Set aside. 5. In a small bowl add the lemon juice while whisking in olive oil slowly. Add to the potatoes, mix all ingredients. Chill for 3 hours, cover with extra HP sauce, enjoy.
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Grammy's Potato Salad Potato Salad
Cookbook:Asian chicken salad
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Cookbook:Asian chicken salad

Asian chicken salad
Category Salad recipes Servings Time Difficulty 4 15 minutes
Cookbook | Ingredients | Recipes | Side dishes | Asian Cuisine Asian Chicken Salad
Ingredients
1 cups broccoli flowerets cup pea pods 6 cups torn mixed greens 2 cups thinly sliced Nappa cabbage cup julienne-cut carrots 1 package (6 oz.) grilled chicken breast cut in strips cups teriyaki ginger, Asian sesame with ginger or balsamic vinaigrette salad dressing 1 mango, peeled, seeded, thinly sliced (optional) Sesame crackers (optional)
Procedure
1. In large saucepan quickly plunge broccoli and pea pods into boiling water for 30 seconds. Drain vegetables. Quickly rinse with cold water. Drain well. 2. In large bowl toss together broccoli, pea pods, greens, cabbage and carrots. Add chicken. Drizzle with salad dressing. Toss to coat. Arrange on 4 serving plates. Top with mango, if desired. Serve with crackers.
Cookbook:Best Coleslaw Ever
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Cookbook:Best Coleslaw Ever

Cookbook | Ingredients | Recipes Trust me, this is not the watery goop you knew as a child!
Ingredients
1/4 head napa cabbage, shredded 1/4 head red cabbage, shredded 1 cup mayonnaise 1/4 cup apple cider vinegar 1/2 tsp freshly ground celery seed 1/4 tsp freshly ground cumin 1 tsp freshly ground coriander 1 tbs dry mustard powder Salt
Procedure
1. Toss cabbage with a few big handfuls of kosher salt. Place in a colander in a bowl and let sit at room temperature 2 hours. 2. Drain cabbage. Rinse with clean water and let them go for a spin in your salad spinner until relatively dry. 3. Combine vinegar and spices. Microwave on high until mixture comes to a boil. 4. Fold in mayonnaise and cabbage. Chill until cold. Serve chilled with something Southern, like fried chicken or some ribs.
Cookbook:Betty's Salad
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Cookbook:Betty's Salad
Cookbook | Ingredients | Recipes Betty's Salad is a regional, Midwest salad created by Betty Timko and featured as a menu item at her restaurant, Timko's Soup and Such, in Toledo, Ohio. The restaurant was located in a brick building at the northwest corner of Sylvania and Douglas Roads of the Devaux Village strip mall in West Toledo [1]. After Betty died, the restaurant closed, and her signature salad dressing is still produced and distributed at regional grocery stores.
Salad and Salad Dressing Ingredients

Salad Ingredients Layer salad ingredients in order listed below. 1. 2. 3. 4. 5. Half package spinach 6 hard boiled eggs, sliced 1 can bean sprouts, drained 1-2 cans water chestnuts, drained and sliced (optional, depending on the recipe you follow) 1 pound fried bacon, crumbled
Salad Dressing 1 cup salad oil 3/4 cup sugar Salt to taste, or 1/4 teaspoon salt 1/3 cup catsup 1/4 cup white vinegar 1 tablespoon Worcestershire Sauce 1 small to medium sized onion
Mix dressing in blender and pour over salad. Keep all ingredients refrigerated.
References
[1] http:/ / www. toledotalk. com/ cgi-bin/ tt. pl/ article/ 3620/ Timkos_Soup__Such
Cookbook:Broccoli Salad
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Cookbook:Broccoli Salad
Broccoli Salad
Category Salad recipes Servings Time Difficulty 12 overnight
Cookbook | Ingredients | Recipes | Broccoli Salad This salad is often served at potlucks.
Ingredients
7 to 8 cups broccoli florets. Two bunches of broccoli supplies enough florets. If not, then add stems and stalk (peeled and chopped finely). for each cup of broccoli, one slice of crisp fried bacon, crumbled (smoked bacon works well) one red or sweet onion, chopped (Vidalia are recommended) one apple, chopped (optional) 1 cup raisins, plumped in boiling water 1 cup mayonnaise cup sugar (or equivalent in artificial sweetener) cup pecans or sunflower seeds dash of cider vinegar or lemon juice
Home-made broccoli salad
Procedure
1. Whisk mayonnaise, sugar, and vinegar or lemon juice. 2. Mix remaining ingredients and combine completely in a large bowl. 3. Cover. 4. Cool in the refrigerator overnight before serving.
Broccoli salad from a restaurant

Keep refrigerated. May be served with additional pecans or sunflower seeds sprinkled over the top.
Cookbook:Caesar Salad
224
Cookbook | Ingredients | Recipes | California cuisine | Salad The Caesar salad is a traditional salad served in American restaurants, often prepared table side. It is referred to by some as the "king" of salads. Its origin is largely credited to Italian immigrant Caesar Cardini, a restaurateur and chef in Tijuana, Baja California del Norte, Mexico. Cardini reportedly tossed the first such salad table side at his restaurant on July 4, 1924.
A Caesar salad variation topped with grilled chicken.
Ingredients
1 head Romaine lettuce, roughly chopped[1] 1/4 cup (about 50ml) extra-virgin olive oil, divided 2 soft-boiled eggs Heavy pinch of sea salt. Don't use table salt, or else you're not making Caesar salad. Freshly ground black pepper Drizzle red wine vinegar 3 shots Worcestershire sauce Garlic crotons (below)
Procedure
1. 2. 3. 4. 5. 6. Drizzle lettuce with 2 tbsp extra-virgin olive oil. Toss to coat. Add salt and pepper. Toss to coat. Add vinegar and toss to coat. Drizzle Worcestershire sauce over lettuce. Toss to coat. Crack eggs over salad. Toss to coat. Top with garlic crotons and serve.
Notes
[1] Contrary to popular belief, chopping the lettuce will not cause the edges to brown. If we were using a more delicate leaf, say radicchio, then we would tear it, but we're using Romaine, which isn't that delicate.
Garlic Crotons
Ingredients
1 stale loaf Italian bread, cut into 2-inch (5cm) cubes 1/4 cup (about 50ml) olive oil 2 tsp garlic powder 1/2 tsp salt 1/2 tsp black pepper
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Procedure
1. Place cubes on a greased baking sheet and bake at 400F (200C)until thoroughly dried. 2. Heat olive oil over medium heat. Add seasonings and combine with oil. Add bread cubes and toss to coat. 3. Cook until crisp. Remove and set aside until needed.
Cookbook:Carrot Salad
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Cookbook:Carrot Salad
Carrot Salad
Category Salad recipes Servings Time Difficulty 2 5 minutes
Cookbook | Ingredients | Recipes | Vegetarian cuisine
Ingredients
Carrots (about 4 medium sized) Almond oil White balsalmic vinegar (or a mix of two parts red wine vinegar to one part balsamic vinegar) Coarse salt Fresh ground pepper Pine nuts
Optional
Fresh greens (like matzumi or baby Chinese mustard, or even Boston lettuce) Chives
Carrot salad, without the optional wrapping in greens
Procedure
Julliene the carrots (or grate them if julienning is not feasible). Coat with about 1-2 tablespoons of almond oil. Sprinkle generously with vinegar, salt and pepper. Add a hefty serving of pine nuts.
Optional: Carrot salad wrapped in greens

Place a little bit of salad on a green leaf and wrap it up, tying it with a chive. They make about 2-bite hors d'uvres that are light, healthy, and surprisingly filling. If you can get a-hold of the young mustard greens, they add a fantastic spiciness to it that can't be matched.
Cookbook:Carrot and Raisin Salad
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Cookbook:Carrot and Raisin Salad

Carrot and Raisin Salad
Category Servings Time Difficulty Salad recipes 2 30 minutes
Cookbook | Ingredients | Recipes | Side dishes | Canadian Cuisine Carrot and Raisin Salad
Ingredients
2 Shredded carrots 1/2 Cup raisins 1 lemon 1 orange Sugar or honey to taste
Procedure
1. Mix carrots with raisins in a bowl. Add approximately 1 teaspoon of finely grated lemon and orange zest. Add the juice of one lemon and one orange. 2. Add sugar or honey to taste. 3. Refrigerate and serve.
Cookbook:Chef Salad
228
Cookbook:Chef Salad
Ingredients
Chicken
1 lb chicken (boneless), diced 1 lb kidney beans 1/2 tsp salt 1 tsp chili powder
Salad
1 medium onion, chopped 3 medium tomatoes, diced 1 lb lettuce, chopped (about half of a large head) 1/4 lb cheddar cheese, grated 1 cup thousand island dressing 1/4 cup picante sauce (or more or less, to, taste) 1 large avocado, sliced 3/4 lb corn tortilla chips
Procedure
Chicken
1. Bone and dice the chicken. 2. Heat a small amount of vegetable oil in a large frying pan until it starts to smoke. 3. Add the chicken cubes and fry over medium-high heat, stirring frequently, until they are browned (2 or 3 minutes). 4. To the chicken, add the drained kidney beans, salt and chili powder. 5. Reduce heat and simmer 10 minutes.
Salad
1. 2. 3. 4. 5. 6. 7. 8. Chop the tomatoes, onion and lettuce. Grate the cheese. Toss them together in a salad bowl with the salad dressing and picante sauce. Slice the avocado and add to the salad. Break the tortilla chips into flakes and add to the salad. Mix the cooked chicken and beans into the cold salad. Decorate with extra chips and slices of avocado and tomato. Serve immediately.
Cookbook:Chicken Cabbage Salad
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Cookbook:Chicken Cabbage Salad

Cookbook | Ingredients | Recipes This Chicken Cabbage Salad is a very easy way to make a tasty cabbage salad. It works well as both a side salad or a main dish.
Ingredients
1 head cabbage 1 bunch of cilantro 1 bunch of green onions 1/2 cup slivered almonds, toasted 1/2 cup sunflower seeds 2 packages of ramen noodles, Oriential flavor 2 cooked chicken breasts 1/2 cup of vegetable or canola oil 1/2 cup of rice vinegar
1 packet of Oriental flavoring (from one of the Ramen packages) Salt, pepper, and sugar to taste
Procedure
1. Chop the cabbage, cilantro (leaves only), and green onion until it is at an even consistency among the three. Mix together. 2. Add the almonds and sunflower seeds. 3. Break up the ramen noodles and place in the salad. 4. Mix oil, rice vinegar, and flavoring. This is now your dressing. 5. Put dressing over salad and add salt and pepper to taste 6. Leave salad to sit and absorb flavor for an hour for best taste.

Vegetarian Chicken Patties can be used to replace the chicken breasts Cooked and cooled ramen noodles can be used for those who don't like crunchy noodles in their salad. Try browning the noodles & nuts in a little butter, let them cool, and sprinkle on salad. Yum.
Cookbook:Coleslaw
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Cookbook:Coleslaw
Coleslaw
Salad recipes 6 10 minutes
Cookbook | Ingredients | Recipes | Salads
Ingredients
1 head white cabbage 1 medium red onion, thinly sliced 4 tablespoons mayonnaise cup (about 50-100ml) cider vinegar (optional)
Procedure
1. 2. 3. 4. 5. If adding cider vinegar, add it to the mayonnaise and mix together well. Slice or shred the cabbage, as coarsely or finely as desired. Slice the onion thinly. In a large bowl, mix cabbage and onion together with mayonnaise. Set aside to allow the flavours to merge, at least 20 minutes but preferably for a couple of hours.

Savoy cabbage can be used instead of white cabbage other vegetables can be added to the coleslaw for greater variety, including: sliced bell peppers - red, yellow and orange grated carrots chopped nuts - e.g. almonds, walnuts Some people prefer to sweeten the dressing by adding up to 2 tablespoons of sugar to the mayonnaise and vinegar Spices can be added to the dressing to "liven it up" - e.g. ground black pepper, celery seeds
Cookbook:Quick garlic croutons
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Cookbook:Quick garlic croutons

Quick garlic croutons
Category Bread recipes Servings Time Difficulty cup 20 minutes
Cookbook | Ingredients | Recipes | French cuisine | Bread | Salads | Soups Quick Garlic Croutons
Ingredients
1 cup -inches bread cubes from good-quality French or Italian loaf 2 tablespoons olive oil Pinch of salt teaspoon garlic powder
Croutons
Procedure
1. 2. 3. 4. Warm an 8-inch skillet over low heat while preparing bread. A minute before you are ready to cook, turn heat up to medium. Toss bread in a bowl with oil, salt, and garlic powder. Cook, stirring often, until crisp and golden brown, about 7 minutes.
Uses
As a garnish for soups and salads.
Cookbook:Cucumber & Tomato Salad
232
Cookbook:Cucumber & Tomato Salad

Cucumber & Tomato Salad

Category Servings Energy Time Salad recipes 2-3 30 Cal 10 minutes
This salad is very easy to make.
Ingredients
1 pickling cucumber 1 large tomato 1 head onion 3 tbsp sunflower oil 1/2 tsp salt (to taste)
Procedure
1. 2. 3. 4. 5. Chop cucumbers and tomatoes into small cubes (approx. 1/4" on the side) Peel and chop the onion Combine all of the above in an appropriately sized bowl Add sunflower oil and mix well Add salt to taste and mix again

Sunflower oil is usually available at ethnic stores. If not available, it can be substituted for any vegetable oil, although that will change the authentic taste. A chopped green onion or a couple can be optionally added to the mix for a "greener" taste. The salad should better be all used up at once; the taste starts to deteriorate after a few hours.
Cookbook:Cucumber and Radish Salad
233
Cookbook:Cucumber and Radish Salad

Cucumber and Radish Salad

Category Servings Energy Time Salad recipes 2-3 30 Cal 10 minutes
This salad is very easy to make.
Ingredients
1 pickling cucumber (approx. 5 oz) 3-4 radishes (approx. 5 oz) 1 green onion (approx. 1 oz) 1-2 tsp sour cream 1/2 tsp salt (to taste)
Procedure
1. 2. 3. 4. 5. Chop cucumbers and radishes into small cubes (approx. 1/4" on the side) Chop green onions Combine all of the above in an appropriately sized bowl Add sour cream and mix well Add salt to taste and mix again

For best taste, consume fresh prepared.
Cookbook:Dill Cucumber Salad
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Cookbook:Dill Cucumber Salad

Cookbook | Ingredients | Recipes | Salads Dill Cucumber Salad
Ingredients
1/2 cup reduced fat sour cream 2 Tbsp. cider vinegar 1 tsp. sugar 3/4 tsp. garlic powder 3/4 tsp. dill weed 1/2 tsp. salt 3 medium cucumber, sliced 1/2 cup sliced onion
Procedure
Combine first 6 ingredients, add cucumbers and onion, toss to coat. Cover and refrigerate for at least 1 hour. Serve with slotted spoon.
Cookbook:Falafel salad
Ingredients
1 23 cup falafel mix 1 1/4 cup water 1 head red leaf lettuce 3 tomatoes 1 cucumber
1/2 cup Tahini Yogurt Sauce
Procedures
Prepare Falafel
In a large bowl, add water to falafel mix and stir well. Let stand 15 minutes to absorb the water. Form mix into 3/4 inch balls. Baked! Baked is delicious and healthy. Place balls into mini-cupcake tins or onto a cookie sheet. Bake in oven at 375 for 12 minutes.
Cookbook:Falafel salad Fried! For a more traditional falafel ball, Heat about 12-inch vegetable oil to 375F. Fry balls until brown and crisp (about 3 minutes). Drain and set aside.
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Prepare Veggies
Clean and chop lettuce. Quarter the tomatoes. Chop again until large bite size. Peel and slice cucumber. Toss vegetables with falafels and douse with tahini yogurt sauce. Falafel may be cold or hot for a delicious salad straight outta the PNW.

Thanks to dry falafel mix and the nature of simple salads, this recipe is pretty fast and easy. Look in the bulk bins at your local hippie grocery store for dry falafel mix.
Cookbook:Fresh Broadbeans Salad

Cookbook | Ingredients | Recipes | Vegetables | Salads Quick, simple, refreshing. Just like a salad should be. Use fresh, young broad beans. If you can't find them soft enough to eat raw, cook in boiling water for the shortest time possible, and rinse in cold.
Ingredients
tomatoes onion broad beans olive oil
It is impossible to list exact quantities, since it all depends on how much peas you extract from the beans.
Procedure
1. Peel the broad beans, and discard any nasty looking peas. 2. Chop tomatoes to cubed, about a cm thick. The volume of chopped tomatoes should be roughly twice that of the peas. 3. Chop onion(s) very thinly. The amount depends on how spicy you like your salad. 4. Mix it all together, then sprinkle salt and olive oil generously.
Cookbook:Frog's Eye Salad
236
Cookbook:Frog's Eye Salad

Frog's Eye Salad
Category Salad recipes Servings Time Difficulty 12 overnight
Cookbook | Ingredients | Recipes | Frog's Eye Salad
Ingredients
1 pkg Acini di pepe 2 cans (15-20oz each) crushed pineapple 2 cans (15-20oz each) mandarin oranges 3 egg yolks 1 cup (240 mL) sugar 1 tub whipped topping 1/2 pkg miniature marshmallows
Procedure
1. 2. 3. 4. 5. 6. 7. 8. 9. Cook pasta in a large saucepan. Drain & rinse pasta. Drain cans of pineapple and oranges, reserving juice. Mix juices, sugar and egg yolks in a medium saucepan. Bring to full rolling boil, stirring frequently until thickened Pour hot sauce over pasta. Refrigerate overnight. Next day, add fruit and mix well. Fold in whipped topping and marshmallows.

Keep refrigerated Lasts for several days Garnish with Maraschino cherries You may optionally add 1/2 cup flaked coconut or chopped nuts (pecans, walnuts, etc.)
Cookbook:Gado-gado
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Cookbook:Gado-gado
Gado-gado
1,01 mcal per serving Category Salad recipes Servings Time Difficulty 4 40 minutes
Cookbook | Ingredients | Recipes | Indonesian Cuisine Gado-gado is a vegetable salad with a peanut sauce dressing.
Ingredients
For the salad: mixed vegetables (cabbage, bean sprouts, cucumber, chayote, water spinach, yardlong bean, spinach). Cauliflower, green beans, watercress, carrots, tomatoes, or peas are sometimes included but less common. potatoes deep fried soybean cake deep fried tempeh boiled eggs deep fried kerupuk (fish or prawn crackers) deep fried shallot For the peanut sauce (4 servings): 300 gr peanuts 1 clove garlic 4 shallot 1 gr terasi (fermented prawn paste) 125 gr Gula Jawa (Indonesian Palm Sugar) sugar fresh or dried chili pepper fresh lime juice, or rice vinegar
Procedure
For the peanut sauce 1. Fry prawn paste with cooking oil until fragrant 2. Fry the peanuts until golden brown, remove from the pan and leave to cool, and drain off all but a little of the excess oil 3. Grind the peanuts to make paste 4. Add ground fresh chili pepper, garlic, salt, brown sugar and prawn paste to the peanut paste, grind to mix 5. Put peanut paste in a pan, add some water to dissolve (use coconut milk for richer taste) 6. Add some sugar into the peanut sauce to taste and bring to the boil 7. Simmer peanut sauce until thick and season with the lemon or lime juice. For the salad
Cookbook:Gado-gado 1. Hard-boil the eggs and slice 2. Steam or boil the potatoes then remove the skin 3. Deep fry the boiled potatoes until golden brown, then slice 4. Wash, shred or chop cabbage, spinach and water spinach 5. Boil water in a pan, put cabbage in boiling water until cooked, strain 6. Use strained boiling water, boil spinach and water spinach, one after another, strain 7. Blanche bean sprout for about 30 seconds, strain 8. Peel chayote, wash, slice, and boil until tender 9. Wash then slice cucumber 10. Place the salad, sliced potatoes, fried tofu, fried tempeh, and eggs in a large plate, either randomly or in layers 11. Pour the peanut sauce over the salad 12. Spread deep fried shallots on top and serve with kerupuk.
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Prawn crackers are non-vegetarian. You can substitute them with kerupuk sayur or emping if you wish this dish to be completely vegetarian. Put some kecap manis (Malay/Indonesian sweet soy sauce) to taste. You may substitute the peanut sauce recipe for the procedure here. cashew nuts is secret ingredient to make peanut sauce tastes richer. Some cooks like to blanche or steam the cabbage, cauliflower, and carrots rather than serve them raw. Use chunky peanut butter as substitute for ground peanuts. Use chili sauce to substitute fresh or dried chili pepper.
Cookbook:Grammy's Potato Salad

Cookbook | Ingredients | Recipes | Side dishes | US Cuisine This is a classic New England potato salad. Chopping the potatoes into small pieces allows more surface to be coated and improves the flavor. Makes about 10 servings.
Ingredients
3 pounds California long white potatoes 3 hard boiled eggs, chopped 1 medium onion, minced 3/4 cup mayonnaise 1/4 cup sweet pickle juice (from jar of pickles) 1 tablespoon dried parsley 1/2 teaspoon celery seed 3/4 tablespoon sugar salt pepper
Grammy's Potato Salad
paprika
Cookbook:Grammy's Potato Salad
239
Procedure
1. 2. 3. 4. 5. 6. 7. 8. Cut unpeeled potatoes in half and cook until they are tender when tested with a knife. Do not overcook. Peel the potatoes by scraping them lightly with a knife and cut them into 1/2 inch cubes. Place potatoes in a large bowl and let them come to room temperature. In a small bowl, combine the mayonnaise, pickle juice and sugar and stir until smooth. Add the mayonnaise mixture, minced onion, parsley, celery seed and chopped eggs to the potatoes. Add salt and pepper to taste. Stir lightly to combine. Place in large serving bowl and sprinkle with paprika. Cover and refrigerate until ready to serve.
Cookbook:Grilled Chicken & Arugula Salad

Cookbook | Ingredients | Recipes Savory grilled chicken and spicy arugula dressed with a citrus vinaigrette is sure better than that goop soaked in separated sludge that they sell down at the supermarket.
Ingredients
2 boneless skinless chicken breasts 2 cups tightly packed arugula lettuce, roughly chopped 2 tbsp freshly squeezed lemon juice 1 tsp Dijon mustard 6 tbsp extra-virgin olive oil, plus more for the chicken (pick the good stuff) Salt and freshly ground black pepper Shaved Parmeggiano-Reggiano cheese (always shaved, never grated)
Procedure
1. Brush both sides of chicken with extra-virgin olive oil. Season both sides liberally with salt and freshly ground black pepper. 2. Grill over a preheated charcoal grill, turning often, until internal temperature reaches 165 degrees F. 3. Move to a plate and cover with aluminum foil. Let rest 10 minutes before shredding with two forks. 4. Whisk together mustard and lemon juice. Slowly whisk in olive oil. Season, if desired, with kosher salt and freshly ground black pepper. 5. Toss chicken with lettuce and dressing. Top with shaved Parmeggianno-Reggiano cheese and serve chilled.
Notes
You probably realized there's no vinegar in our "vinaigrette". That's because a vinaigrette can use anything for acid, not just vinegar. The definition of vinaigrette is "a basic mixture of acid and fat held together in emulsion, usually with other flavorings", so technically our "vinaigrette" qualifies as a vinaigrette.
Cookbook:Grilled Radicchio with Bacon Dressing
240
Cookbook:Grilled Radicchio with Bacon Dressing

Ingredients
4 slices cooked bacon, crumbled 1/2 cup extra-virgin olive oil, divided 2 tbs rendered bacon fat 2 tbs red wine vinegar 1 tsp Dijon mustard 1 large radicchio, quartered Salt and freshly ground black pepper
Procedure
1. Toss radicchio with 1/4 cup olive oil. Sprinkle liberally with kosher salt and freshly ground black pepper. 2. Place on a medium grill and cook until marked on all sides and heated through. 3. Meanwhile, whisk together vinegar and mustard. In another bowl, combine oil and fat. Slowly stream in oil mixture into vinegar mixture while whisking continuously. 4. Drizzle dressing over radicchio and sprinkle with bacon. Serve warm.
Cookbook:Israeli Salad
241
Cookbook:Israeli Salad
Israeli Salad
Category Israeli recipes
Cookbook | Ingredients | Recipes | Cuisine of Israel
Ingredients
1 cucumber, chopped in 1 cm cubes 1 tomato, chopped in 1 cm cubes 1 onion, chopped in 1 cm cubes cup chopped parsley 2 T oil 2 T lemon juice (may use vinegar instead) t salt t freshly ground black pepper 1 t za'atar (can substitute t thyme)
Procedure
1. Mix cucumber, tomato, onion, and parsley. 2. Mix oil, lemon juice, salt, pepper, and za'atar. 3. Pour over vegetables. Correct seasoning, to taste.
Cookbook:Karedok
242
Cookbook:Karedok
[1] This Cookbook page needs work. Please improve it . See the talk page for discussion regarding improvements. The following reason was given: This recipe needs measurements and serving size
Karedok
Cookbook | Ingredients | Recipes | Side dishes Karedok (raw vegetable salad)
Ingredients
cucumber bean sprouts cabbage, sliced very thin, and delicately legumes Thai basil leaf eggplant
Dressing
red pepper garlic birds' eye chilli greater galingale peanuts brackish water palm sugar salt shrimp paste (terasi/belacan) hot water oncom (fermented peanuts cake)
Cookbook:Karedok
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Procedure
1. 2. 3. 4. Pound the red peppers, garlic, birds' eye chilli, greater galingale, peanuts, palm sugar, salt, and the shrimp paste. Add brackish water and hot water. Mix evenly. Put all the other ingredients in. Mix until even. Spread fried shrimp chips on top of it.
References
[1] http:/ / en. wikipedia. org/ wiki/ Cookbook:Karedok
Cookbook:Lynn's Veggie Salad
244
Cookbook:Lynn's Veggie Salad

Lynn's Veggie Salad
Cookbook | Ingredients | Recipes | Side dishes | Canadian Cuisine Lynn's Veggie Salad is a light vegetable salad with a dash of spice to it.
Ingredients
1/2 cup (120g) of diced onion 1/2 cup (120g) of chopped celery 1 cup (240g) of shredded carrot 1/2 (120g) cup of cubed tomato 4-6 chopped green beans 4-6 chopped yellow beans 1 green pepper 3 chopped walnuts 1 tablespoon of fresh parsley 1 teaspoon of pepper 1 teaspoon of paprika 1/2 teaspoon of chives 1/2 teaspoon of salt
Procedure
1. 2. 3. 4. 5. Cut the green pepper into long thin strips. Toss vegetables together in a large bowl. Using a mortar grind the spices together, sprinkle over salad. Sprinkle walnut chunks over salad. Serve.

One can easily substitute the cubes of tomato for cherry tomatoes or plum tomatoes, however, these both have seeds in them and the bitterness is often undesirable.
Cookbook:Macaroni Salad
245
Cookbook:Macaroni Salad
Cookbook | Ingredients | Recipes | Salad Recipes
Ingredients
1 lb elbow macaroni pasta, cooked, drained, and chilled 1/3 cup red onion, chopped 1/3 cup celery, chopped 1/2 cup mayonnaise 1 teaspoon dry mustard 1 teaspoon Sugar 2 tablespoons cider vinegar Salt and Pepper to taste
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:Marinated Cucumbers and Onions

Cookbook | Ingredients | Recipes This is a nice, light, cooling salad or side dish to have during the hottest summer months. That's when my mother would make it.
Ingredients
2 cucumbers 1 white onion 2 cups (480 mL) distilled white vinegar 2 teaspoons (10 mL) vegetable oil 1 teaspoon (5 mL) sugar 1 teaspoon (5 mL) salt These are estimates and you should mix the marinade ingredients to taste
Cookbook:Marinated Cucumbers and Onions
246
Procedure
1. 2. 3. 4. 5. Mix vinegar, oil, salt and sugar for the marinade. Trim the ends from the cucumbers, peel them and slice them. Peel the onion and slice it as thinly as possible. Pour the marinade over the cucumbers and onions and mix well. Let it sit in a cool place or refrigerate for at least two hours, stirring occasionally.
Serve in a bowl, marinade and all, using salad tongs or a slotted spoon to dish out servings.

Any light salad oil may be used. Avoid olive oil as it congeals when refrigerated. The cucumber to onion ratio should be from 2:1 to 2.5:1. There should be just a hint of oil in the marinade and just enough sugar to take the edge off of the vinegar's tartness. For crisper pickles add a spoonful of oregano.
Cookbook:Moroccan Salad
Moroccan Salad
This salad is something that is easy to throw together, refreshing to eat and looks good.
Ingredients
3 large ripe tomatoes, 1 green pepper, 1 smallish onion Handful of fresh coriander Ground cumin Salt and pepper Vinegar or lemon juice
Procedure
1. Cut the tomatoes, pepper and onion into small dice 2. Add the fresh coriander finely chopped. 3. Add about a teaspoon of ground cumin, salt and pepper to taste and about 2 tablespoons of vinegar (I use cider vinegar) or lemon juice. 4. Put it all into a plastic container, put the lid on tightly and give it a good shake then leave for 30 minutes to let the flavours mingle before serving. You can peel the tomatoes first if you wish.
Cookbook:Pepperoni Pasta Salad
247
Cookbook:Pepperoni Pasta Salad

Pepperoni Pasta Salad
Category Salad recipes Servings Time 4 Cook pasta 20 minutes assembly 10 minutes
Difficulty
Cookbook | Ingredients | Recipes | American cuisine | cheese | meats | pasta | salad
Pepperoni Pasta Salad

Ingredients
6 ounces orzo, cooked and well drained cup Italian dressing 4 ounces shredded mozzarella cheese 4 ounces sliced pepperoni 2 diced tomatoes
Procedure
1. Combine all of the ingredients in a large bowl and toss well to combine. 2. Serve warm or chill before serving.
Cookbook:Pizza Salad
248
Cookbook:Pizza Salad
Pizza Salad
Category Salad recipes Servings Time Difficulty 8 5 minutes preparation, must be frozen overnight
Cookbook | Ingredients | Recipes A great-tasting salad that goes wonderfully with pizza.
Ingredients
1/2 head of white cabbage (500 grams) 100 ML rape oil 2 tablespoons white vinegar A pinch of salt A pinch of coarsely-ground pepper
Procedure
1. Slice the cabbage finely (about 1-2 mm thick) 2. Make a dressing of oil, vinegar, salt, and pepper, mix it with the cabbage. 3. Put the salad in the fridge overnight.

Goes great with pizza!
Cookbook:Potato Salad
249
Potato Salad
Cookbook | Ingredients | Recipes | Side dishes | Canadian Cuisine The origins of Potato Salad can be traced to Germany before the turn of the 17th century, where it first became popular to use vinegar and spices on potatoes as a side dish. The salad has a bite to it and is served warm as often as not.
Ingredients
2 pounds (~1kg) of potatoes 6 slices of bacon 1/2 cup (120g) finely chopped yellow onion 2 tablespoons of sugar 1/2 teaspoon of celery seed 2 hard boiled eggs 1/4 cup (60g) flour 1/2 cup (120ml) of vinegar 1 cup (240ml) of water 1 tablespoon of fresh parsley 1 1/2 teaspoon salt pepper paprika
Procedure
1. 2. 3. 4. 5. 6. 7. 8. 9. Cook bacon strips, cut into small pieces and set aside for later. Boil potatoes for 5-10 minutes or until softened; cut into small chunks or thick slices. Place potatoes in a large bowl and let them come to room temperature. In a bowl combine flour, celery seed, parsley, chopped onion, salt and pepper. Pour the water and vinegar into a pot, stir in sugar and bring to a boil. Add the dry mixture and stir until thickened. In the original bowl place potatoes and bacon, pour on thickened mixture. Break apart eggs and stir lightly into the bowl to combine. Place in large serving bowl and sprinkle with paprika. Serve
250

Potatoes may be boiled whole in skins, cooled, and carefully peeled to leave the thin, yellow protein layer intact for improved nutritional value and flavour. Slice at room temperature or chilled. Chopping the potatoes into small pieces allow more surface to be coated and improves the flavour. Omit salt and use a chicken-flavoured bouillon cube instead. Add chopped onion to bouillon and simmer for a few minutes to blend flavours. Salad can be served chilled or warm to preference.
Cookbook:Great American Potato Salad
251

Great American Potato Salad
Category Servings Time Difficulty Salad recipes 6 1 hour
Cookbook | Ingredients | Recipes | American cuisine | Southern cuisine | Midwestern cuisine | Vegetarian cuisine | Holiday Recipes | salad
Great American Potato Salad

Ingredients
2 pounds (3 or 4 medium) russet potatoes 1 tablespoon plus teaspoon salt 2 tablespoons distilled white vinegar 1 medium rib of celery teaspoon celery seed cup mayonnaise teaspoon powdered mustard 2 tablespoons minced onion 2 tablespoons minced fresh parsley leaves teaspoon ground black pepper 3 tablespoons sweet pickle relish
Procedure
1. Peel and cut potatoes into inch cubes. 2. Cover potatoes with an inch of water in a large saucepan and boil. 3. Add 1 tablespoon salt to boiling water and reduce heat to medium. 4. Simmer about 8 minutes, stirring gently once or twice, until potatoes are tender. (Taste a piece-don't overcook!) 5. Drain potatoes and place in a large bowl. 6. Toss gently with vinegar, with a rubber spatula. 7. Cool potatoes. They must be no more than barely warm to mix. 8. Chop celery fine. 9. Stir together celery, celery seeds, mayonnaise, dry mustard, onion, parsley, pepper, and teaspoon salt. 10. Gently fold together dressing mix and potatoes. 11. Cover and refrigerate at least an hour, until thoroughly chilled.
252

You may have to substitute celery salt for the celery seeds, but then leave out the salt in the dressing. Do not mix too much once the potatoes are in, or they will break down. A couple of hard-boiled eggs, diced about inch may be added when the final mix is made.
Warning
Do not save for more than 24 hours.
Cookbook:Roast Butternut, Biltong and Brown Rice Salad
253

Roast Butternut, Biltong and Brown Rice Salad
Salad recipes 2 45 minutes
Ingredients
1 1/3 cups brown rice 1 small butternut, peeled and chopped 3 Tbsp olive oil Salt and milled pepper 1/2 cup finely sliced biltong 3 Tbsp onion roasted seeds (Or plain roasted seeds) 1 cup cucumber, cubed or shaved into ribbons 2 Tbsp parsley or mint, chopped 100g feta cheese (Optional)
Procedure
1. Pre-heat oven to 180C 2. Cook brown rice according to packet instructions 3. 4. 5. 6. 7. Drain and set aside Toss butternut, olive oil and seasoning into a roasting pan Roast butternut until cooked through and slightly charred Stir through rice, butternut, bilton, roasted seeds, cucumber, feta and herbs Serve tossed with your favourite vinaigrette or honey mustard dressing Note: Leave out the rice for a good tortilla filling recipe.
254
Source of Recipe
Recipe published by http:/ / www. Monkeylicious. net under a Creative Commons Attribution-ShareAlike 2.5 License, retrieved 2010-05-17 from http:/ / www. monkeylicious. net/ recipes/ Roast_Butternut__Biltong_and_Brown_Rice_Salad. Monkeylicious.net has given permission for it to be reprinted here under the wikibooks license (permission obtained 2010-05-17, by email, cswreeve).
Cookbook:Salade Frisee
255
Cookbook:Salade Frisee
Salade Frisee
Category Meat recipes Servings Time Difficulty 8 1 hour
Cookbook | Ingredients | Recipes | French cuisine | Vegetarian Cuisine Salade Frisee
Ingredients
16 cups (loosely packed) frisee About cup Champagne Vinaigrette 8 goat cheese cakes Crumbled crisp bacon pieces, for garnish
Procedure
1. 2. 3. 4. In a large mixing bowl, toss frisee with the Champagne Vinaigrette. Divide salad among 8 salad plates. Top each salad with a goat cheese cake. Garnish with crumbled bacon.
Cookbook:Sesame Noodle Salad
256
Cookbook:Sesame Noodle Salad

Cookbook | Ingredients | Recipes The salad recipe reminds me of those quiet and peaceful Sunday brunches at the local corner bakery and is an attempt to duplicate the bakery's original, secret recipe.
Ingredients
1 cup or more of finely chopped fresh cilantro 1/2 cup chopped fresh green onions or scallions 1 and 1/2 cups of thinly sliced fresh carrots 1 Tablespoon table salt 1/2 cup of sesame oil Approximately 1 cup olive oil as an additional supplement 16 oz. or 1 lb. of angel hair pasta noodles
Procedure
Cook angel hair pasta according to package instructions Add sesame, olive oil and salt (to taste) to drained pasta Combine cilantro, green onions, and carrots Chill before serving

Not a low-fat, low sodium, or low carbo-calorie diet substitute.
Cookbook:Shopska Salata
257
Cookbook:Shopska Salata
Cookbook | Ingredients | Recipes | Cuisine of Bulgaria
Ingredients
4 tomatoes 2 cucumbers 2 roasted peppers or fresh green peppers 2 spoonfuls chopped parsley 2 spoonfuls chopped red onion or green onion
Optional
half a pound (225g) of white cheese (feta) some olives salt, vinegar, oil to taste
Some ingredients used in the making of Shopska Salata.
Procedure
1. Cut the tomatoes, cucumbers and peppers in small pieces, cubes if possible. 2. Mix well with the parsley, onion, salt, and oil. 3. Serve with white cheese grated on top. Enjoy!
Cookbook:Simple Ayurvedic Sprout Salad
258
Cookbook:Simple Ayurvedic Sprout Salad

Cookbook | Ingredients | Recipes A simple and tasty salad that make up from a variety of sprouts and vegetables.
Ingredients
1 cup fresh mung sprouts (sprout your own and use them when the sprouts are about 1/2" long) 1/2 cup deseeded peeled diced cucumber 1/2 cup chopped celery 1 tbsp lemon juice 1 tbsp extra-virgin olive oil 1 tbsp chopped fresh cilantro 1 tbsp sunflower seeds Salt and black pepper to taste.
Procedure
1. 2. 3. 4. Combine the veggies and sprouts in a glass bowl. Whisk together the salt, pepper, lemon juice and olive oil in a separate bowl. Add to the salad and toss well to mix. Garnish with the cilantro and sunflower seeds and serve at room temperature or cool.
Cookbook:Snezhanka
Cookbook | Ingredients | Recipes | Cuisine of Bulgaria
Ingredients
1 liter of plain yogurt (two regular containers in Bulgaria) 1/2 kg pickles or cucumbers or mixed 1-2 tablespoons of oil 1 tablespoon vinegar or lemon juice 1 teaspoonful seasoned salt (like "Vegeta") or salt (use no salt if you are using salty pickles) 2-3 tablespoonfuls chopped dill 2-3 cloves crushed garlic 2-3 spoonfuls ground walnuts
Procedure
Strain the yogurt (if it's thick American yogurt, use about 1/2 liter and skip the straining), and cut the pickles/cucumbers into tiny cubes. Mix all the ingredients except for the walnuts. Sprinkle the walnuts on top of the salad. Enjoy!
Cookbook:Spicy Crab & Arugula Salad
259
Cookbook:Spicy Crab & Arugula Salad

Ingredients
2 cups pasturized lump crab meat 1/4 cup freshly squeezed lemon juice 1/4 cup extra virgin olive oil 1 tbs cayenne pepper 1 cup arugula lettuce 2 tbs flat-leaf parsley 10 sprigs fresh dill
Procedure
1. Pure lemon, oil, pepper, and herbs in a blender or food processor until smooth. Add crab and arugula and toss to coat. Chill, if desired, before serving.
Cookbook:Spinach Salad
260
Cookbook:Spinach Salad
Spinach Salad
Cookbook | Ingredients | Recipes | Side dishes A Spinach Salad recipe I originally got from my mother.
Ingredients
1 lb spinach - Must be dry 3 hard boiled eggs 6 strips vegetarian bacon (or bacon bits) 1 red onion
Dressing
cup (180ml) olive oil cup (60ml) red wine vinegar tsp pepper tsp dry mustard tsp salt (optional) 1 TBL Worcestershire Sauce 1.5 tsp paprika 2 tsp sugar
Procedure
1. 2. 3. 4. Chop the eggs and add to the spinach in a large bowl. Slice the red onion and add to spinach. Combine all ingredients for the dressing. Mix well. Pour the dressing on top of the salad, mix, and top with vegetarian bacon strips or bacon bits.
Notes
1. When mixing the salad, the egg yolks will tend to crumble and disappear into the salad - this is normal. 2. Add the dressing and bacon bits at the last minute. 3. If you can't find Worcestershire sauce, you can use soy sauce in a pinch.
Cookbook:Sprout Salad
261
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
1 package (4" by 4", sprout height) of plain alfalfa sprouts 1/4 cup of real bacon bits 2 to 4 very ripe medium-sized tomatoes 3 stalks of celery 1/3 cup of oil 1/3 cup of red wine vinegar
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.

Garnish it with raisins and crunchy dry roasted peanuts.
Cookbook:Steak, Bacon, and Arugula Salad
262
Cookbook:Steak, Bacon, and Arugula Salad

Ingredients
2 cups arugula (rocket) 2 (6-8 ounce) beef ribeye steaks Salt and freshly ground black pepper 3/4 cup minus 1 tbs extra-virgin olive oil, divided 1/4 cup red wine vinegar 1 1/4 tsp Dijon mustard 5 rashers bacon, cut into 1 1/2 inch pieces and crisp-cooked 2 tbs rendered bacon fat
Procedure
1. Brush steaks with 1 tbs olive oil. Sprinkle liberally with salt and freshly ground black pepper. 2. Grill over very high heat 1 minute. Twist 90 degrees, cook for another 1 minute, then flip and repeat 1 more time. 3. Move to medium heat and cook, turning often, until desired "doneness" is achieved. (145F for medium rare, 160F for medium, and 170F for toast) 4. Refrigerate steaks until chilled. 5. Combine remaining oil and bacon fat. In another bowl, combine mustard and vinegar. Slowly stream in olive oil while whisking continuously. 6. Slice steaks thinly across the grain at a 45 degree angle. Toss together remaining ingredients and dressing in your serving bowl and refrigerate until chilled. Serve cold.
Cookbook:Tabouli
263
Cookbook:Tabouli
Cookbook | Ingredients | Recipes | Middle Eastern cuisine | Vegan cuisine | Salad This is a fairly simple recipe for this sweet, chewy Mediterranean salad. Everyone who makes it has a different variation.
Ingredients
1/4 cup bulgur 1 bunch fresh parsley (preferably flat leaf), finely chopped 1/2 bunch fresh mint leaves, finely chopped 1 large diced tomato 1 small chopped onion Juice of 1 lemon 1/4 cup olive oil tsp salt, or to taste tsp pepper, or to taste
Procedure
1. Place the bulgur in the lemon juice and set aside for 15 minutes. 2. When the bulgur is soft, mix all the ingredients: bulgur, parsley, mint, tomato, onion. lemon juice, salt and pepper. Add olive oil last, and toss well. You may need to add lemon juice if needed.

Tabouli is delicious when fresh. The flavor deteriorates if you allow it to sit for some time.
Cookbook:Tabula
264
Cookbook:Tabula
Cookbook | Ingredients | Recipes | Mediterranean | Middle Eastern cuisines Also spelled and pronounced Tabouli - regional pronunciations vary.
Ingredients
1/2 cup bulghur wheat (fine grind is best, medium grind acceptable) 2 bunches parsley (flat leaf or curly Italian) 1 bunch green onion Tomatoes - at least 2 cups chopped 5 or 6 stalks fresh mint 2 to 3 lemons - to taste Olive oil Salt Cucumbers (optional) Romaine lettuce leaves (garnish and scoopers, optional)
Fresh grape leaves (scoopers - optional)
Procedure
1. Soak the bulghur wheat in at least three times its volume of cold water. Fine grind only needs a half hour of soaking. Medium grind needs longer. Bulghur wheat has already been parboiled before cracking or grinding, so it doesnt need further cooking to be edible in tabbouli. 2. Drain bulghur. 3. Chop the parsley leaves, green onions, mint, tomatoes and cucumbers. 4. Chop the parsley quite fine, using a knife, not food processor. 5. Mix veggies and bulghur together. Douse with strained lemon juice. If you are not ready to serve immediately, then cover and hold in a cool place. Do NOT add salt and olive oil until immediately before serving.

You may garnish with more diced tomatoes and/or diced cucumber, and insert lettuce or fresh grape leaves around the sides of the bowl. Use green leaves to scoop up the salad, popping leaf and salad into mouth. Tabbouleh is a variant on the same dish.
Cookbook:Tarbes Salad
265
Cookbook:Tarbes Salad
Tarbes Salad
Salad recipes 2-4 20 minutes
Cookbook | Ingredients | Recipes | Salad Recipes Tarbes salad is a sweet and sour salad that is both tasty and easy to make.
Ingredients
Salad
1 white or yellow onion 1 tablespoon of olive oil Half a head of your favorite lettuce About 5 walnuts, broken into bits 1 ripe orange, cut into small pieces Small chunk of hard blue or Roquefort cheese, diced
Dressing
50 ml extra virgin olive oil 25 ml Balsamic vinegar 1 teaspoon whole grain mustard A squirt of lemon juice salt and pepper to taste
Makes 1 generous salad
Procedure
Cut the onion into half moons and brown it in a bit of olive oil. Make it nice and crispy. Once it's done, put it aside in a bowl and squirt a bit of lemon juice on it. As the onion is cooking, wash the lettuce thoroughly. Soak it several times. Nothing is worse than gritty lettuce in a salad. Break the lettuce into bite-size pieces and drop them in your spinner under running water. Once it's washed, spin it until it's dry. Wet lettuce will dilute the dressing. Once the lettuce is dry, put it in a bowl. Add the onions, walnuts, orange and cheese. To make the dressing, just mix the ingredients in a jar and give them a good shake.
Cookbook:Tarbes Salad Toss everything together in a big bowl and serve.
266
Notes, tricks, and variations

Prepare the lettuce and onions early. Add the onions to the lettuce (once they've cooled down) and cover the bowl. This will allow the onions to flavor the lettuce. Put a bit of beer in with the onions as you brown them, or even white wine or vermouth. Add some minced garlic either to the dressing or to the onions. Use a ripe pear or a kiwi instead of the orange. Add a sliced up, deeply browned zucchini in addition to or instead of onion. If you're in a hurry, skip the onion/zucchini. Brown the walnuts with the onions in olive oil. Turn the salad into dinner by adding strips of chicken or turkey (heavily salted and peppered, browned in butter). Double the dressing ingredients and save yourself the trouble the next day. Also, you can wash and break up all of your lettuce at once and store it in an airtight bag in the crisper drawer of your refrigerator.
Cookbook:Three Bean Confetti Salad
267
Cookbook:Three Bean Confetti Salad

Three Bean Confetti Salad
Category Salad recipes Servings Time Difficulty 8 What? 10 minutes?
Cookbook | Ingredients | Recipes | American cuisine | Vegetarian Cuisine
Ingredients
1 (15-ounce) can pinto beans, rinsed and drained 1 (15-ounce) can red kidney beans, rinsed and drained 1 (12-ounce) can black beans, rinsed and drained 1 (8-ounce) can whole kernel corn, drained 1 (14-ounce) can diced tomatoes with roasted garlic, undrained cup fat-free Italian salad dressing 2 teaspoons Italian seasoning teaspoon pepper
Procedure
1. In a bowl, mix together beans, corn, tomatoes, Italian salad dressing, Italian seasoning and pepper. 2. Serve chilled or at room temperature.
Cookbook:Tomato and Onion Salad
268
Cookbook:Tomato and Onion Salad

Cookbook | Ingredients | Recipes | Salad
Ingredients
Salad
6 tomatoes, chopped and diced 1 red onion, diced 1 White onion, diced Spring onion, chopped finely Sliced black olives Lebanese cucumber, peeled and diced
Dressing
1 tsp vinegar Squirt lemon juice Ground black pepper to taste Sea salt to taste
Procedure
1. Mix all salad ingredients together. 2. In a separate bowl, mix dressing ingredients. 3. Stir dressing into salad. Serve with flat bread and feta cheese.
Cookbook:Tomato Salad
269
Cookbook:Tomato Salad
Cookbook | Ingredients | Recipes | Salad | Vegan cuisine Tomato Salad - This salad can be served as a side dish, on toast or in a salad.
Ingredients
750 grams tomato 3 to 4 small onions 3 cloves of garlic Salt Pepper Olive oil
Procedure
1. Chop the onions really fine. Boil them for approx. 4 minutes. 2. While they are boiling, cut the tomatoes in quarters, and remove the juicy centre. You can use the centres for tomato soup or throw them away. 3. Dice tomatoes, just as fine as the onion. 4. Peel and chop up the garlic. 5. When the onions are done boiling, put them in a sieve or something comparable to drain the water. 6. Once onions, tomatoes and garlic are all finely chopped, put all of them in a bowl, and shake/stir. 7. Add a bit of olive oil and salt and pepper to taste.
Cookbook:Traditional Salad of Cyprus
270
Cookbook:Traditional Salad of Cyprus

Cookbook | Ingredients | Recipes | Cuisine of Cyprus Traditional salad ( ) is a salad that can be served together with most foods in Cyprus.
Ingredients
1 tomato 1 cucumber 3 leaves of lettuce 1 small onion 1 spoon of feta cheese (it must be cut into small pieces) 5-6 black olives 3 spoons of olive oil 2 spoons of lemon juice
Procedure
1. Cut the vegetables into pieces. 2. Put them in a bowl and decorate them with onions, feta cheese and olives. If you want you can decorate your bowl with every way! 3. Before the salad will be served, add salad and olive oil with lemon and shake.
Cookbook:Tuna & Herb Salad

Cookbook | Ingredients | Recipes Yes, canned tuna is the poster child for gross canned food, but this salad will change that.
Ingredients
1 (12 oz.) can albacore tuna (water pack), drained Salt and freshly ground black pepper, to taste 2 tsp Dijon mustard 2 tbs freshly squeezed lemon juice 2 tsp grated lemon zest 6 tbs extra-virgin olive oil 1/4 cup fresh basil 2 tbs fresh rosemary, finely chopped 1/4 cup fresh oregano 1/4 cup flat-leaf parsley 1/4 cup fresh marjoram Hot sauce, to taste 1 tbs Worcestershire sauce 1/2 cup crumbled feta cheese
Cookbook:Tuna & Herb Salad
271
Procedure
1. Combine juice, zest, mustard, hot sauce, and Worcestershire sauce. Slowly stream in olive oil while whisking continuously until oil has been integrated. Season to taste with salt and freshly ground black pepper. 2. Combine remaining ingredients except for cheese. Add dressing and toss to coat. Sprinkle with feta before serving.
Cookbook:Tuna Salad
Cookbook | Ingredients | Recipes | Salad Recipes
Ingredients
1 can tuna 1 can water chestnuts, drained and chopped small onion, chopped 1-2 stalks celery, chopped cup carrot, shredded cup mayonnaise 1 tablespoon Dijon mustard 1 teaspoon soy sauce salt and pepper to taste
Alternative Ingredients
1 can tuna, drained 2 tablespoons mayonnaise small onion, chopped
Procedure
1. Mix ingredients in a bowl. 2. Chill before serving. Best served on toast. 2-4 servings.
Cookbook:Turkey and Bacon Salad
272
Cookbook:Turkey and Bacon Salad

Turkey and Bacon Salad
Category Time Difficulty Salad recipes 30 minutes
Cookbook | Ingredients | Recipes | Side dishes A tasty salad for any meat-eating salad lover. Salad consists of bacon, olive, carrot, and turkey piled on a bed of lettuce.
Ingredients
1 head of lettuce 2 cups of carrots, shredded 1 cup of sliced olives 4 to 5 slices of deli turkey 4 to 5 slices of cooked bacon
Procedure
1. Cook bacon completely. 2. Remove excess grease by pressing cooked bacon on disposable paper towel. 3. Chop bacon strips into small pieces. 4. Clean lettuce, carrots, and olives. 5. Shred lettuce either by hand or with a preparing knife. 6. Lay desired amount of lettuce in clean bowl, a minimum of 2 cups recommended. 7. Roll deli turkey to form a slender shape. 8. Slowly slice turkey into circular shapes. 9. Pile carrots, olive, bacon, and turkey on lettuce. 10. Top off with your favorite dressing.
Cookbook:Vegetable Salad
273
Cookbook:Vegetable Salad
Vegetable Salad
660 kcal. Category Salad recipes Servings Time Difficulty 6 1 hour
Ingredients
300 g bean sprouts, soak in hot water 6 sheet lettuce, wash cleanly and cut into 6 pieces 1 big onion, cut like ring 3 tomato, remove the seeds and slice 1 cm 250 g cabbage 6 cucumber, remove the skin and slice 1 cm 10 hard-boiled eggs, cut into 4 pieces
Sauces
8 tbsp. mayonnaise 3 tbsp. mustard 3 tbsp. tomato sauce 1 tbsp. sugar 1 tbsp. salt 1 tbsp. black pepper
Procedure
1. 2. 3. 4. Mix all the vegetables ingredients on a bowl, and then quiet until 5 minutes. Mix all the sauce ingredients with spoon. Place the sauce into the vegetable mixture, and then mix again. Serves for 6.
Cookbook:Waldorf Salad
274
Waldorf Salad
Category Salad recipes Servings Time Difficulty 2 plates 45 minutes
Cookbook | Ingredients | Recipes | Side dishes Waldorf Salad, created by Oscar Tschirky in 1890 at the Waldorf-Astoria Hotel, New York, New York, in the United States of America.
Ingredients
1 large Granny Smith apple 1 large Red Delicious apple 1 tablespoon of lemon juice 1/3 cup (80g) of raisins 1/3 cup (80g) of chopped walnuts 1/3 cup (80g) of chopped celery 2 tablespoons of mayonnaise 1 tablespoon of sugar 6 large leaves of lettuce 10 halved maraschino cherries
Procedure
1. 2. 3. 4. 5. 6. 7. Slice the apples into wedges, place in a bowl. Pour lemon juice on the apple wedges, and ensure a light coating to prevent browning. Plumpen the raisins by placing them in warm water for 5 minutes, drain well. Mix celery, raisins and walnuts into the bowl of apple wedges. Mix the mayonnaise and sugar together, then pour into the apple mixture, ensure a light coating on all items. Chill for at least 30 minutes Place three lettuce leaves on a large plate and three on another, place half of the mixture on each set of leaves, sprinkle 5 cherries on each salad. 8. Serve
275

Though the original salad only used apples, celery and mayonnaise; walnuts mixed in have become an integral part of the modern version of the salad and cherries are only used as a sweet addition to further the contrasts within the salad. Instead of raisins, try using grapes to create the same sort of taste but more wholly and not as rich.
Cookbook:Wild Spinach and Lemon Salad
276
Cookbook:Wild Spinach and Lemon Salad

Wild Spinach and Lemon Salad
Salad recipes ? 30 minutes
Cookbook | Ingredients | Recipes | Mediterranean | Middle Eastern | Vegetables | Salads 5 minutes to prepare, a feast for the eyes and a surprise for the tongue.
Ingredients
spinach lemon or lime salt sumak black pepper olive oil
Procedure
1. 2. 3. 4. 5. 6. 7. Clean the spinach leaves and remove stems. Poach leaves in boiling water for 2-3 minutes. Rinse in cold water. Wash lemon thoroughly. Slice lemon paper-thin with sharp knife. Arrange plate circularly: loosely place a small bunch of leaves, then a slice of lemon, and so on. Sprinkle with coarse ground black pepper, salt and sumak.
Article Sources and Contributors
277

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Moby-Dick4000, Shruti14, TheProject, Webaware, 6 anonymous edits Cookbook:Barbeque fried rice Source: http://en.wikibooks.org/w/index.php?oldid=2069124 Contributors: QuiteUnusual, RaspaPT, Triwikanto Cookbook:Basmati rice Source: http://en.wikibooks.org/w/index.php?oldid=1134287 Contributors: Gentgeen, Herbythyme, Jessicapierce, Kellen, Matthew321, Ozten, Webaware, 5 anonymous edits Cookbook:Bibimbap Source: http://en.wikibooks.org/w/index.php?oldid=2380017 Contributors: Azotochtli, Elephante, Elwikipedista, Jessicapierce, Kellen, Kernigh, Ohjohanna, QuiteUnusual, Shibattou, Webaware, 4 anonymous edits Cookbook:Black Bean Stir-Fry Source: http://en.wikibooks.org/w/index.php?oldid=1862092 Contributors: Bob2, Marcus2, QuiteUnusual, 1 anonymous edits Cookbook:Brown Rice Casserole Source: http://en.wikibooks.org/w/index.php?oldid=957865 Contributors: Bob2, Webaware Cookbook:Brown Rice with Ground Turkey Source: http://en.wikibooks.org/w/index.php?oldid=1697875 Contributors: Gentgeen, Kellen, Liblamb, QuiteUnusual, 3 anonymous edits Cookbook:Browned Rice Source: http://en.wikibooks.org/w/index.php?oldid=1697920 Contributors: Bob2, Gentgeen, QuiteUnusual, Xania Cookbook:Bua Loi Source: http://en.wikibooks.org/w/index.php?oldid=1697947 Contributors: Gentgeen, Herbythyme, Kellen, QuiteUnusual, Webaware, Xania, 1 anonymous edits Cookbook:Bubur Candil Source: http://en.wikibooks.org/w/index.php?oldid=1786098 Contributors: Dl2000, Gentgeen, Nihonjoe, QuiteUnusual, SBJohnny, Swpb, Tuyulenong, Webaware, 2 anonymous edits Cookbook:Chicken Biryani Source: http://en.wikibooks.org/w/index.php?oldid=1703265 Contributors: AlbertCahalan, Gentgeen, Herbythyme, Inductiveload, Kellen, Mike Hayes, QuiteUnusual, Redlentil, Viman007, Webaware, 12 anonymous edits Cookbook:Chicken Rice Salad Source: http://en.wikibooks.org/w/index.php?oldid=2291482 Contributors: Chriswaterguy, Herbythyme, Kellen, L1ght5h0w, Mike.lifeguard, Nmontague, QuiteUnusual, RaspaPT, Robert Horning, Xania, 4 anonymous edits Cookbook:Chicken fried rice Source: http://en.wikibooks.org/w/index.php?oldid=2069015 Contributors: QuiteUnusual, RaspaPT, Triwikanto, 1 anonymous edits Cookbook:Coconut chicken Source: http://en.wikibooks.org/w/index.php?oldid=2363758 Contributors: Mike.lifeguard, Peterkirchem, QuiteUnusual, Webaware Cookbook:Com chien Source: http://en.wikibooks.org/w/index.php?oldid=1708890 Contributors: QuiteUnusual, Triwikanto Cookbook:Simple biryani Source: http://en.wikibooks.org/w/index.php?oldid=1776885 Contributors: QuiteUnusual, 1 anonymous edits Cookbook:Cornbread & Chicken Casserole Source: http://en.wikibooks.org/w/index.php?oldid=1713618 Contributors: Iwatchaltonbrown, QuiteUnusual Cookbook:Crab Fried Rice Source: http://en.wikibooks.org/w/index.php?oldid=2069016 Contributors: QuiteUnusual, RaspaPT, 1 anonymous edits Cookbook:Curried Rice Source: http://en.wikibooks.org/w/index.php?oldid=2141727 Contributors: Ace of Sevens, American Eagle, Angr, Ants Go Marching, Crazyperson511, Gentgeen, Kellen, Klaus, Mike Hayes, QuiteUnusual, Webaware, 3 anonymous edits Cookbook:Dirty rice Source: http://en.wikibooks.org/w/index.php?oldid=1715820 Contributors: Gentgeen, QuiteUnusual, Webaware, 2 anonymous edits Cookbook:Dosa Source: http://en.wikibooks.org/w/index.php?oldid=2157857 Contributors: Adrignola, Az1568, Eadmund, Gentgeen, Idleguy, Kellen, Mike Hayes, MinscML, Pamri, Paulcox, QuiteUnusual, Webaware, 18 anonymous edits Cookbook:Duck fried rice Source: http://en.wikibooks.org/w/index.php?oldid=2158718 Contributors: QuiteUnusual, Triwikanto, Xania, 1 anonymous edits Cookbook:Easy Maklubi Source: http://en.wikibooks.org/w/index.php?oldid=1740589 Contributors: AlbertCahalan, Herbythyme, Kellen, Mkn, PurplePieman, QuiteUnusual, Tlevine, 3 anonymous edits Cookbook:Egg Rice Source: http://en.wikibooks.org/w/index.php?oldid=1685588 Contributors: AlbertCahalan, Calabimanifold, Daf, Kellen, Mike.lifeguard, Nic John Radcliffe, The Grimm Ripper, Webaware, 6 anonymous edits Cookbook:Favorite Beans and Rice Source: http://en.wikibooks.org/w/index.php?oldid=1720660 Contributors: Herbythyme, Jessicapierce, Kellen, QuiteUnusual, 8 anonymous edits Cookbook:Fried Rice Source: http://en.wikibooks.org/w/index.php?oldid=2018721 Contributors: AlbertCahalan, Herbythyme, Jacklee, Kellen, Laurascudder, QuiteUnusual, TheSilentNumber, Whoop whoop pull up, 7 anonymous edits Cookbook:Garbanzo bean stew Source: http://en.wikibooks.org/w/index.php?oldid=907789 Contributors: Bob2, Webaware Cookbook:Gimbap Source: http://en.wikibooks.org/w/index.php?oldid=2380021 Contributors: Azotochtli, Ha98574, Iamunknown, Jessicapierce, Kellen, QuiteUnusual, Stan the fisher, Webaware, Xania Cookbook:Gin Fried Rice Source: http://en.wikibooks.org/w/index.php?oldid=1731227 Contributors: Hastyo, Iwatchaltonbrown, QuiteUnusual Cookbook:Gunkanmaki Source: http://en.wikibooks.org/w/index.php?oldid=1380536 Contributors: Herbythyme, Kellen, Mike.lifeguard, Unformed, 3 anonymous edits Cookbook:Hoppin John Source: http://en.wikibooks.org/w/index.php?oldid=1735969 Contributors: Bob2, Jessicapierce, QuiteUnusual Cookbook:Horchata Source: http://en.wikibooks.org/w/index.php?oldid=1735968 Contributors: Adrignola, Mike Hayes, QuiteUnusual Cookbook:Hyderabad Biryani Source: http://en.wikibooks.org/w/index.php?oldid=2147171 Contributors: Ambuj.Saxena, Beland, DGJM, Deville, Dr.frog, Gaius Cornelius, Gene Nygaard, Gentgeen, Haqeer, Iamunknown, Inductiveload, JJay, Jomegat, Kerowyn, Macrakis, Pearle, QuiteUnusual, SBJohnny, Saturdaykid2001, Steven Kippel, THB, Venu62, Webaware, Welsh, 30 anonymous edits Cookbook:Idli Source: http://en.wikibooks.org/w/index.php?oldid=2412996 Contributors: Adrignola, Ediecago, Geocachernemesis, Jessicapierce, Kellen, QuiteUnusual, Webaware, 21 anonymous edits

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Recent Runes, Redlentil, Securiger, Sobolewski, Speedboy Salesman, T0m, Tommr, William Avery, YUL89YYZ, Yonkeltron, 26 anonymous edits Cookbook:Khara pongal Source: http://en.wikibooks.org/w/index.php?oldid=1715787 Contributors: Eadmund, Gentgeen, Geocachernemesis, Herbythyme, Kellen, Mkn, Paulcox, QuiteUnusual, Zondor, 6 anonymous edits Cookbook:Kheer Source: http://en.wikibooks.org/w/index.php?oldid=2200735 Contributors: AlbertCahalan, Geocachernemesis, Kellen, Webaware, Xania, 5 anonymous edits Cookbook:Khichdi Source: http://en.wikibooks.org/w/index.php?oldid=2238277 Contributors: Kellen, QuiteUnusual, Randhirreddy, Webaware, 13 anonymous edits Cookbook:Khichuri Source: http://en.wikibooks.org/w/index.php?oldid=1739207 Contributors: Drriad, QuiteUnusual, Redlentil Cookbook:Klepon Source: http://en.wikibooks.org/w/index.php?oldid=1873739 Contributors: Gunkarta Cookbook:Kushari Source: http://en.wikibooks.org/w/index.php?oldid=1703393 Contributors: QuiteUnusual, 6 anonymous edits 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Cookbook:Puliyodarai Quick Source: http://en.wikibooks.org/w/index.php?oldid=1955156 Contributors: Andrew Kelly, Jomegat, Kellen, QuiteUnusual, Sigma 7, Smitha111, Webaware, 13 anonymous edits Cookbook:Pulut Durian Source: http://en.wikibooks.org/w/index.php?oldid=1783123 Contributors: BorgQueen, Herbythyme, Kellen, QuiteUnusual, Webaware, Xania Cookbook:Queens soup Source: http://en.wikibooks.org/w/index.php?oldid=846205 Contributors: Herbythyme, Kellen, Uncle G, Webaware, Xania, 1 anonymous edits Cookbook:Rice Pilaf Source: http://en.wikibooks.org/w/index.php?oldid=1931732 Contributors: Andrew Kelly, Kellen, QuiteUnusual, Reubenbarton, 8 anonymous edits Cookbook:Rice Pudding Source: http://en.wikibooks.org/w/index.php?oldid=2274374 Contributors: Herbythyme, Kellen, Laurascudder, QuiteUnusual, Spudbeach, 4 anonymous edits Cookbook:Rice Wheat Spread Source: http://en.wikibooks.org/w/index.php?oldid=1810305 Contributors: Fasten, Herbythyme, Kellen, QuiteUnusual, 2 anonymous edits 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Cookbook:Stuffed peppers Source: http://en.wikibooks.org/w/index.php?oldid=1870009 Contributors: Andrew Kelly, Herbythyme, QuiteUnusual, 6 anonymous edits Cookbook:Supa Topcheta Source: http://en.wikibooks.org/w/index.php?oldid=2234269 Contributors: Herbythyme, Kellen, QuiteUnusual, Xania, 4 anonymous edits Cookbook:Sushi Source: http://en.wikibooks.org/w/index.php?oldid=2475971 Contributors: Adrin, Alan ffm, AlbertCahalan, Alexey Feldgendler, Alsocal, Andrew Kelly, BigPeteB, DanielVonEhren, Gentgeen, Greyweather, Hagindaz, Herbythyme, Jon Backenstose, Kellen, MichaelFrey, Naniwako, Ntm, OMouse, PhilVonA, QuiteUnusual, Recent Runes, Risk, Rush4rk, ShakataGaNai, Sumone10154, Sveden, Unformed, VanillaXtract, Wikidsoup, 85 anonymous edits Cookbook:Sushi Rice Source: http://en.wikibooks.org/w/index.php?oldid=2478937 Contributors: Alexey Feldgendler, Helenecatty, Herbythyme, KVDP, Kellen, Kernigh, QuiteUnusual, Unformed, Withinfocus, Xania, Yukenoujo, 24 anonymous edits Cookbook:Sweet Rice 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Cookbook:Yeung chow fried rice Source: http://en.wikibooks.org/w/index.php?oldid=2072105 Contributors: QuiteUnusual, RaspaPT, 3 anonymous edits Cookbook:Zereshk Palau Source: http://en.wikibooks.org/w/index.php?oldid=1258406 Contributors: Jessicapierce, Psychofarm, Webaware, 7 anonymous edits Cookbook:Chinese Congee Source: http://en.wikibooks.org/w/index.php?oldid=1703407 Contributors: Callidior, KVDP, QuiteUnusual, 5 anonymous edits Cookbook:Pasta Recipes Source: http://en.wikibooks.org/w/index.php?oldid=2371438 Contributors: Angr, Bob2, Doodledoo, ERNesbitt, Eggplantpasta, Gentgeen, Herbythyme, InverseHypercube, Kellen, Klaus, Kleo.skywalker, Liblamb, Loum, Marcus2, Moby-Dick4000, Morgan695, Nateji77, Ntm, Pythie, QuiteUnusual, Rakkar, Reever2, Reubenbarton, Risk, Tcr25, Too Old, William Peterson, 23 anonymous edits Cookbook:Carbonara, American Version Source: http://en.wikibooks.org/w/index.php?oldid=1934713 Contributors: Bob2, Gentgeen, Jessicapierce, JoanneB, Kayau, Krischik, Webaware, 2 anonymous edits Cookbook:Easy pasta sauce Source: http://en.wikibooks.org/w/index.php?oldid=2470205 Contributors: Herbythyme, InverseHypercube, Kleo.skywalker, QuiteUnusual, Webaware, 3 anonymous edits Cookbook:Egg noodles Source: http://en.wikibooks.org/w/index.php?oldid=2068498 Contributors: Gentgeen, Herbythyme, Joseph romeo, Kellen, Klaus, Mike Hayes, Mike.lifeguard, QuiteUnusual, RaspaPT, Xania, 19 anonymous edits Cookbook:Eggplant Pasta Source: http://en.wikibooks.org/w/index.php?oldid=2287846 Contributors: AlbertCahalan, Eggplantpasta, Herbythyme, InverseHypercube, Jessicapierce, Kellen, Liblamb, 1 anonymous edits Cookbook:Fiddlehead-Portobello Linguine Source: http://en.wikibooks.org/w/index.php?oldid=2376015 Contributors: AlbertCahalan, Eadmund, Kellen, Liblamb, Nil Einne, QuiteUnusual, Rachel, Tcr25, Webaware, Xania, 2 anonymous edits Cookbook:Fresh Pasta with Mozzarella, Tomato and Basil Source: http://en.wikibooks.org/w/index.php?oldid=1723658 Contributors: Alsocal, Herbythyme, Kellen, Liblamb, QuiteUnusual, Redlentil, Webaware, 7 anonymous edits Cookbook:Garlic Parmesan Pasta Source: http://en.wikibooks.org/w/index.php?oldid=1731234 Contributors: Jessicapierce, Kellen, Liblamb, QuiteUnusual, Webaware, Xania, 2 anonymous edits Cookbook:Hamburger Skillet Dinner Source: http://en.wikibooks.org/w/index.php?oldid=1734801 Contributors: Bob2, QuiteUnusual Cookbook:Lasagne Source: http://en.wikibooks.org/w/index.php?oldid=1639522 Contributors: Jomegat, Kellen, PurplePieman, QuiteUnusual, Red4tribe, Risk, Webaware, 16 anonymous edits Cookbook:Lasagne with bean sauce Source: http://en.wikibooks.org/w/index.php?oldid=1739754 Contributors: Alsocal, Eadmund, Gentgeen, Jessicapierce, Kellen, Klaus, Laurascudder, Liblamb, QuiteUnusual, Risk, Xania, 4 anonymous edits Cookbook:Lemon Chicken Pasta Source: http://en.wikibooks.org/w/index.php?oldid=1739777 Contributors: Bob2, QuiteUnusual, Webaware, Xania Cookbook:Alfredo Sauce Source: http://en.wikibooks.org/w/index.php?oldid=1993560 Contributors: Alessandro57, Ants Go Marching, Gentgeen, JohnEGee, Karambit, Kellen, Locke Cole, Macrakis, Mike Hayes, Moby-Dick4000, QuiteUnusual, William Peterson, Xania, 16 anonymous edits Cookbook:Macaroni & Cheese (Baked) Source: http://en.wikibooks.org/w/index.php?oldid=1742230 Contributors: Herbythyme, Jomegat, Kellen, Michael Natkin, QuiteUnusual, 12 anonymous edits Cookbook:Melanzane Parmigiana Source: http://en.wikibooks.org/w/index.php?oldid=2464499 Contributors: AlbertCahalan, Angr, Herbythyme, Kellen, QuiteUnusual, Redlentil, Webaware, 15 anonymous edits Cookbook:Mostaccioli Source: http://en.wikibooks.org/w/index.php?oldid=1740419 Contributors: Herbythyme, Kellen, Morgan695, QuiteUnusual, Webaware Cookbook:Pancetta Fusilli with Herb Shallot Cream Source: http://en.wikibooks.org/w/index.php?oldid=1754459 Contributors: Doodledoo, Herbythyme, Kellen, Ntm, QuiteUnusual, 1 anonymous edits Cookbook:Pasta e Fagioli Source: http://en.wikibooks.org/w/index.php?oldid=2287849 Contributors: Herbythyme, InverseHypercube, Kellen, Lo Ximiendo, Nmontague, QuiteUnusual, Too Old, Webaware, 3 anonymous edits Cookbook:Pasta with Hot Dogs Source: http://en.wikibooks.org/w/index.php?oldid=1735949 Contributors: Herbythyme, QuiteUnusual, Torfason, 4 anonymous edits Cookbook:Pesto Source: http://en.wikibooks.org/w/index.php?oldid=2450355 Contributors: AlbertCahalan, AllenZh, Classicalfan2, Cyfraw, David Johnson, Eadmund, Gentgeen, GregtheMan, JenVan, Jessicapierce, Jomegat, Kellen, Liblamb, Locke Cole, Marcus2, Nikai, Ntm, Polyparadigm, Pythie, QuiteUnusual, Rachel, Redlentil, Ronk01, SteinAlive, Stlemur, Ufundo, Xania, 36 anonymous edits Cookbook:Ricotta Lasagne Source: http://en.wikibooks.org/w/index.php?oldid=1796465 Contributors: Alsocal, Dysprosia, Eadmund, Gentgeen, Geocachernemesis, Jessicapierce, Kellen, Laurascudder, Liblamb, OMouse, QuiteUnusual, Risk, The Grimm Ripper, The bellman, 10 anonymous edits Cookbook:Rigatoni pasta with Ricotta in Tomato Cream Sauce Source: http://en.wikibooks.org/w/index.php?oldid=1800406 Contributors: Adrignola, Herbythyme, Kellen, QuiteUnusual, Reubenbarton, 1 anonymous edits Cookbook:Sausage and Tortellini Soup Source: http://en.wikibooks.org/w/index.php?oldid=2465123 Contributors: Bob2, QuiteUnusual, Webaware, Xania, 1 anonymous edits Cookbook:Simple Italian Sausage Spaghetti Dinner Source: http://en.wikibooks.org/w/index.php?oldid=1754581 Contributors: Bob2, QuiteUnusual Cookbook:Southwest Pasta Source: http://en.wikibooks.org/w/index.php?oldid=2287852 Contributors: Herbythyme, InverseHypercube, Kellen, Laurascudder, Mouse is back, QuiteUnusual, Reubenbarton, 1 anonymous edits Cookbook:Spaghetti alla Carbonara Source: http://en.wikibooks.org/w/index.php?oldid=2425495 Contributors: AlbertCahalan, AllenZh, Asdfasdfasdfasdf, Aya, Herbythyme, Jomegat, Kellen, Laurascudder, Logictheo, MJBurrage, Moby-Dick4000, QuiteUnusual, Recent Runes, Sigma 7, Tannersf, Webaware, Xania, 86 anonymous edits Cookbook:Spaghetti alle Vongole Source: http://en.wikibooks.org/w/index.php?oldid=2293218 Contributors: Andrew Kelly, Enzomartinelli, Moby-Dick4000, QuiteUnusual, Webaware, Xania, 6 anonymous edits Cookbook:Spaghetti alla Puttanesca Source: http://en.wikibooks.org/w/index.php?oldid=2347594 Contributors: Adrignola, Attilios, Az1568, Jomegat, Moby-Dick4000, Panic2k4, QuiteUnusual, Thenub314, 12 anonymous edits Cookbook:Spaghetti and Meatballs Source: http://en.wikibooks.org/w/index.php?oldid=1758617 Contributors: Elwikipedista, Herbythyme, Jessicapierce, Jfingers88, Kellen, Moby-Dick4000, QuiteUnusual, Xsailor2004, 1 anonymous edits Cookbook:Spaghetti Bake Source: http://en.wikibooks.org/w/index.php?oldid=1754586 Contributors: Bob2, PurplePieman, QuiteUnusual, 1 anonymous edits Cookbook:Spinach Pesto Linguine Source: http://en.wikibooks.org/w/index.php?oldid=2068685 Contributors: Alsocal, Ewen, Herbythyme, Jessicapierce, Kellen, Liblamb, Ntm, QuiteUnusual, RaspaPT, 5 anonymous edits Cookbook:Sweet Italian Sausage Skillet Source: http://en.wikibooks.org/w/index.php?oldid=1873488 Contributors: Bob2, Herbythyme, Kellen, QuiteUnusual, Xania Cookbook:Tomato Pasta Source: http://en.wikibooks.org/w/index.php?oldid=2468274 Contributors: Alsocal, Gentgeen, Guanaco, Herbythyme, Hyacinth, Jessicapierce, Kellen, Liblamb, QuiteUnusual, Redlentil, Xania, 6 anonymous edits
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Cookbook:Traditional Tuna Casserole Source: http://en.wikibooks.org/w/index.php?oldid=2068988 Contributors: Bob2, Marcus2, RaspaPT, Xania, 2 anonymous edits Cookbook:Zucchini Pasta Bake Source: http://en.wikibooks.org/w/index.php?oldid=2025115 Contributors: Adrignola, Andrew Kelly, Enzomartinelli, Herbythyme, Jessicapierce, Kellen, Kimera, Rakkar, Sugarpine, Tom Morris, 1 anonymous edits Cookbook:Acar campur Source: http://en.wikibooks.org/w/index.php?oldid=2010258 Contributors: Mikemoral, Webaware, 1 anonymous edits Cookbook:American Potato Salad Source: http://en.wikibooks.org/w/index.php?oldid=1494997 Contributors: Asportspro, Gentgeen, Herbythyme, Jomegat, Kellen, Nmontague, Psychofarm, Webaware, 6 anonymous edits Cookbook:Asian chicken salad Source: http://en.wikibooks.org/w/index.php?oldid=786847 Contributors: Gentgeen, Psychofarm, 1 anonymous edits Cookbook:Best Coleslaw Ever Source: http://en.wikibooks.org/w/index.php?oldid=1697323 Contributors: Iwatchaltonbrown, QuiteUnusual Cookbook:Betty's Salad Source: http://en.wikibooks.org/w/index.php?oldid=1697324 Contributors: Jfire, Michael Devore, Mike.lifeguard, QuiteUnusual, Stemand, 1 anonymous edits Cookbook:Broccoli Salad Source: http://en.wikibooks.org/w/index.php?oldid=1844189 Contributors: Frankatca, Jonathunder, QuiteUnusual, Webaware Cookbook:Caesar Salad Source: http://en.wikibooks.org/w/index.php?oldid=2419763 Contributors: 1029man, Ants Go Marching, ArkansasTraveler, Arvedig, Brendanturner, Elyalvarado, Gentgeen, Grandma, Iluvalar, Iwatchaltonbrown, Kellen, Kri, Loughmac, QuiteUnusual, Webaware, Xania, 40 anonymous edits Cookbook:Carrot Salad Source: http://en.wikibooks.org/w/index.php?oldid=2375997 Contributors: QuiteUnusual, Ragesoss Cookbook:Carrot and Raisin Salad Source: http://en.wikibooks.org/w/index.php?oldid=1776877 Contributors: Gentgeen, Kellen, Nmontague, QuiteUnusual, 4 anonymous edits Cookbook:Chef Salad Source: http://en.wikibooks.org/w/index.php?oldid=1702176 Contributors: Alsocal, 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QuiteUnusual, Webaware, 1 anonymous edits Cookbook:Moroccan Salad Source: http://en.wikibooks.org/w/index.php?oldid=1749745 Contributors: Hskeet, QuiteUnusual Cookbook:Pepperoni Pasta Salad Source: http://en.wikibooks.org/w/index.php?oldid=1736766 Contributors: Bob2, QuiteUnusual, Redlentil Cookbook:Pizza Salad Source: http://en.wikibooks.org/w/index.php?oldid=1756728 Contributors: Herbythyme, Kellen, Lingmalu, Morgan695, Nmontague, QuiteUnusual, 2 anonymous edits Cookbook:Potato Salad Source: http://en.wikibooks.org/w/index.php?oldid=1964270 Contributors: Hydrargyrum, Jomegat, Kellen, Nmontague, QuiteUnusual, Xania, 4 anonymous edits Cookbook:Great American Potato Salad Source: http://en.wikibooks.org/w/index.php?oldid=1733660 Contributors: Bob2, QuiteUnusual Cookbook:Roast Butternut, Biltong and Brown Rice Salad Source: http://en.wikibooks.org/w/index.php?oldid=1800471 Contributors: CommonsDelinker, Cswreeve, QuiteUnusual Cookbook:Salade Frisee Source: 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Contributors: Bachrach44, Kellen, QuiteUnusual, Redlentil, Xania, 2 anonymous edits Cookbook:Sprout Salad Source: http://en.wikibooks.org/w/index.php?oldid=2174336 Contributors: AlbertCahalan, Herbythyme, Kellen, Webaware, 1 anonymous edits Cookbook:Steak, Bacon, and Arugula Salad Source: http://en.wikibooks.org/w/index.php?oldid=1859215 Contributors: Belovedfreak, Iwatchaltonbrown, QuiteUnusual Cookbook:Tabouli Source: http://en.wikibooks.org/w/index.php?oldid=881046 Contributors: Bzadik, Gentgeen, Herbythyme, Jessicapierce, Kellen, Laurascudder, Liblamb, Map sort map, Nmontague, Redlentil, Sirmylesnagopaleentheda, Webaware, Xania, 8 anonymous edits
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Cookbook:Tabula Source: http://en.wikibooks.org/w/index.php?oldid=1898461 Contributors: Herbythyme, Kellen, Laurascudder, Nmontague, OMouse, QuiteUnusual, The Grimm Ripper, Webaware, 4 anonymous edits Cookbook:Tarbes Salad Source: http://en.wikibooks.org/w/index.php?oldid=2361616 Contributors: Adrignola, AllenZh, Alsocal, Gentgeen, Guanaco, Kayau, Kellen, Leland, Liblamb, Nathan Hamblen, Nmontague, OMouse, Popo le Chien, QuiteUnusual, Webaware, 5 anonymous edits Cookbook:Three Bean Confetti Salad Source: http://en.wikibooks.org/w/index.php?oldid=779905 Contributors: Bob2, Webaware Cookbook:Tomato and Onion Salad Source: http://en.wikibooks.org/w/index.php?oldid=1962290 Contributors: Kellen, Nmontague, QuiteUnusual, 2 anonymous edits Cookbook:Tomato Salad Source: http://en.wikibooks.org/w/index.php?oldid=1804817 Contributors: Gentgeen, Herbythyme, Kellen, Laurascudder, QuiteUnusual, 3 anonymous edits Cookbook:Traditional Salad of Cyprus Source: http://en.wikibooks.org/w/index.php?oldid=944851 Contributors: Maria-cyprus, Webaware Cookbook:Tuna & Herb Salad Source: http://en.wikibooks.org/w/index.php?oldid=1871999 Contributors: Iwatchaltonbrown, QuiteUnusual Cookbook:Tuna Salad Source: http://en.wikibooks.org/w/index.php?oldid=1143659 Contributors: Alsocal, Az1568, Gentgeen, Herbythyme, Jessicapierce, Kellen, Laurascudder, Liblamb, Nikola Smolenski, Webaware, 5 anonymous edits Cookbook:Turkey and Bacon Salad Source: http://en.wikibooks.org/w/index.php?oldid=392556 Contributors: Kellen, Lunar shadows, Nmontague Cookbook:Vegetable Salad Source: http://en.wikibooks.org/w/index.php?oldid=1740425 Contributors: QuiteUnusual, 1 anonymous edits Cookbook:Waldorf Salad Source: http://en.wikibooks.org/w/index.php?oldid=1719287 Contributors: Jomegat, Kellen, Nmontague, QuiteUnusual, Xania, 2 anonymous edits Cookbook:Wild Spinach and Lemon Salad Source: http://en.wikibooks.org/w/index.php?oldid=887372 Contributors: Derbeth, Gentgeen, Geocachernemesis, Jessicapierce, Kellen, Liblamb, Nmontague, Webaware, Yish, 1 anonymous edits
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Rice, Pasta and Salads

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