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A recipe in a cookbook for pancakes with the prepared ingredients. A recipe is a set of instructions that describes how to prepare or make something, especially a dish of prepared food. A sub-recipe or subrecipe is a recipe for an ingredient that will be called for in the instructions for the main recipe. Cookbooks, which are a collection of ...
Hors d'oeuvre – literally "apart from the [main] work") or the first course, is a food item served before the main courses of a meal, typically smaller than main dishes, and often meant to be eaten by hand (with minimal use of cutlery). [32] Hors d'oeuvres may be served at the dinner table as a part of the meal, or they may be served before ...
International food terms – useful when reading about food and recipes from different countries. Recipe; Restaurant; Staple food – a food that is "eaten regularly and in such quantities as to constitute the dominant part of the diet and supply a major proportion of energy and nutrient needs". [1]
The recipe is also easy and foolproof, even for novice bakers. And with such a stunning golden color, it's a showstopper at the dinner table. Get the full recipe for Ina Garten's corn bread here .
While western cookbooks usually group recipes for main courses by the main ingredient of the dishes, Japanese cookbooks usually group them by cooking techniques (e.g., fried foods, steamed foods, and grilled foods). Both styles of cookbook have additional recipe groupings such as soups or sweets.
Borscht (English: / ˈ b ɔːr ʃ t / ⓘ) is a sour soup, made with meat stock, vegetables and seasonings, common in Eastern Europe and Northern Asia.In English, the word borscht is most often associated with the soup's variant of Ukrainian origin, made with red beetroots as one of the main ingredients, which give the dish its distinctive red color.
A pie is a baked dish which is usually made of a pastry dough casing that contains a filling of various sweet or savoury ingredients. Sweet pies may be filled with fruit (as in an apple pie), nuts (), fruit preserves (), brown sugar (), sweetened vegetables (rhubarb pie), or with thicker fillings based on eggs and dairy (as in custard pie and cream pie).
Portal:Food/Selected recipe/7 . A dark roux in development. Roux (/ r uː /) is a mixture of flour and fat cooked together and used to thicken sauces. Roux is typically made from equal parts of flour and fat by weight. The flour is added to the melted fat or oil on the stove top, blended until smooth, and cooked to the desired level of ...