Recipedius - User contributions [en]

Mayonnaise

2026-10-13T15:17:48Z

172.18.0.3: Created page with "{{Ingredient |form=semi-solid emulsion |role=condiment |storage=refrigerate after opening; unopened jars may be stored in a cool, dark pantry |season=year-round |kcal100=680 |g_tsp=4.5 |g_tbsp=13.5 |g_cup=220 |allergens=egg, soy, mustard |pantry=no |summary=A thick, creamy emulsion of oil, egg yolk, and an acid such as vinegar or lemon juice, used as a condiment and base for sauces and dressings. }}"

{{Ingredient
|form=semi-solid emulsion
|role=condiment
|storage=refrigerate after opening; unopened jars may be stored in a cool, dark pantry
|season=year-round
|kcal100=680
|g_tsp=4.5
|g_tbsp=13.5
|g_cup=220
|allergens=egg, soy, mustard
|pantry=no
|summary=A thick, creamy emulsion of oil, egg yolk, and an acid such as vinegar or lemon juice, used as a condiment and base for sauces and dressings.
}}

Nutella

2026-10-07T20:19:17Z

172.18.0.3: Created page with "{{Ingredient |form=hazelnut spread with cocoa |role=spread |storage=room temperature between 18-24°C (64-75°F), keep container tightly closed in a cool, dry place, do not refrigerate |season=year-round |kcal100=539 |g_tsp=15 |g_tbsp=37 |g_cup=294 |allergens=hazelnuts, milk, soy |pantry=yes |summary=Nutella is a sweet hazelnut spread with cocoa, commonly used on toast, in baking, and as a dessert topping. It contains hazelnuts, milk, and soy. Nutrition values are per 10..."

{{Ingredient
|form=hazelnut spread with cocoa
|role=spread
|storage=room temperature between 18-24°C (64-75°F), keep container tightly closed in a cool, dry place, do not refrigerate
|season=year-round
|kcal100=539
|g_tsp=15
|g_tbsp=37
|g_cup=294
|allergens=hazelnuts, milk, soy
|pantry=yes
|summary=Nutella is a sweet hazelnut spread with cocoa, commonly used on toast, in baking, and as a dessert topping. It contains hazelnuts, milk, and soy. Nutrition values are per 100g; weights are approximate. Verify all data against a reliable source before saving.
}}

Pomegranate

2026-10-07T20:15:05Z

172.18.0.3: Created page with "{{Ingredient |form=whole fruit or fresh arils (seeds) |role=fresh fruit |storage=whole fruit: room temperature 1-2 weeks or refrigerated 2 months; arils: refrigerated 5-7 days or frozen up to 1 year |season=August through November, fresh availability October through January |kcal100=83 |g_tbsp=12 |g_cup=174 |allergens=Pun g 7 (pommaclein), punein (PR-4 protein) |pantry=no |summary=Pomegranate is a round fruit with a thick reddish rind containing numerous edible arils (se..."

{{Ingredient
|form=whole fruit or fresh arils (seeds)
|role=fresh fruit
|storage=whole fruit: room temperature 1-2 weeks or refrigerated 2 months; arils: refrigerated 5-7 days or frozen up to 1 year
|season=August through November, fresh availability October through January
|kcal100=83
|g_tbsp=12
|g_cup=174
|allergens=Pun g 7 (pommaclein), punein (PR-4 protein)
|pantry=no
|summary=Pomegranate is a round fruit with a thick reddish rind containing numerous edible arils (seed and juice sacs). The arils have a sweet-tart flavor and are commonly eaten fresh, used as a garnish, or juiced. Nutrition values listed are for raw edible arils and should be verified against a reliable source before saving.
}}

Egg Salad

2026-09-25T13:07:21Z

172.18.0.3: Created page with "{{Recipe |serves=4 |time=20 minutes |tags=lunch, salad, quick, cold-dish |lede=A classic and creamy egg salad perfect for sandwiches, wraps, or enjoying on its own. |ingredients=large eggs; 8; ; ; hard-boiled and peeled mayonnaise; 0.5; cup; ; dijon mustard; 1; teaspoon; ; fresh lemon juice; 1; teaspoon; ; finely chopped chives; 0.25; cup; ; salt; 0.25; teaspoon; ; black pepper; 0.25; teaspoon; ; freshly ground |method=# Chop the ha..."

{{Recipe
|serves=4
|time=20 minutes
|tags=lunch, salad, quick, cold-dish
|lede=A classic and creamy egg salad perfect for sandwiches, wraps, or enjoying on its own.
|ingredients=[[large eggs]]; 8; ; ; hard-boiled and peeled
[[mayonnaise]]; 0.5; cup; ;
[[dijon mustard]]; 1; teaspoon; ;
[[fresh lemon juice]]; 1; teaspoon; ;
[[finely chopped chives]]; 0.25; cup; ;
[[salt]]; 0.25; teaspoon; ;
[[black pepper]]; 0.25; teaspoon; ; freshly ground
|method=# Chop the hard-boiled eggs into bite-sized pieces.
# In a medium bowl, whisk together mayonnaise, Dijon mustard, and lemon juice until smooth.
# Gently fold in the chopped eggs and finely chopped chives.
# Season with salt and freshly ground black pepper to taste.
# Serve immediately or chill in the refrigerator until ready to enjoy.
}}

Watermelon

2026-09-24T16:38:07Z

172.18.0.3:

{{Ingredient
|form=fresh
|role=fruit
|storage=whole: cool dark place; cut: refrigerate wrapped
|season=summer
|kcal100=30
|g_cup=152
|pantry=no
|summary=The watermelon (Citrullus lanatus) is a species of flowering plant in the family Cucurbitaceae. It is a scrambling and trailing vine-like plant cultivated worldwide.

Watermelons are grown in tropical to temperate regions for its large edible berry having a firm rind and no internal divisions; botanically, it is a pepo. The sweet, juicy flesh is usually deep red to pink, with many seeds that are black when mature and white when immature. Seedless varieties exist. The fruit can be eaten raw or pickled, and the rind is edible after cooking. It may also be consumed as a juice or an ingredient in mixed beverages.
}}

Watermelon

2026-09-24T16:34:16Z

172.18.0.3: Created page with "{{Ingredient |form=fresh |role=fruit |storage=whole: cool dark place; cut: refrigerate wrapped |season=summer |kcal100=30 |g_cup=152 |pantry=no |summary=Draft record for watermelon; verify nutrition, allergen, weight, and price data against a reliable source before saving. }}"

{{Ingredient
|form=fresh
|role=fruit
|storage=whole: cool dark place; cut: refrigerate wrapped
|season=summer
|kcal100=30
|g_cup=152
|pantry=no
|summary=Draft record for watermelon; verify nutrition, allergen, weight, and price data against a reliable source before saving.
}}

Cabbage Rolls

2026-09-24T14:10:40Z

172.18.0.3:

{{Recipe
|serves=8
|time=90 mins
|tags=Main, Ground Beef, Cabbage
|contributor=fishdan
|ingredients=water; ⅔; cup;

white rice; ⅓; cup; uncooked

cabbage leaves; 8; leaves; wrapping; none

ground beef; 1; pound; filling; lean

onion; ¼; cup; filling; chopped

egg; 1; egg; binding; slightly beaten

condensed tomato soup; 10.5; ounce can; sauce; divided

salt; 1; teaspoon; seasoning; none

black pepper; ¼; teaspoon; seasoning; ground
|method=Gather all ingredients.

Bring water and rice to a boil in a saucepan.

Reduce heat to low, cover, and simmer until rice is tender and liquid has been absorbed, about 20 minutes.

Meanwhile, bring a large, wide saucepan of lightly salted water to a boil. Add cabbage leaves and cook for 2 to 4 minutes or until softened; drain.

Combine ground beef, 1 cup of cooked rice, onion, beaten egg, 2 tablespoons of tomato soup, salt, and pepper in a large bowl; mix thoroughly.

Spoon about 2 tablespoons of beef mixture onto each cabbage leaf.

Bring one end of the cabbage leaf over the mixture.

Roll and tuck in the ends to prevent the filling from falling out.

Arrange cabbage rolls seam-side down in a large skillet over medium heat.

Pour remaining tomato soup over the rolls.

Cover and bring to a boil. Reduce heat to low and simmer, basting with the sauce often, until beef is cooked through, about 40 minutes..

Serve and enjoy!
}}

Cabbage Rolls

2026-09-24T14:09:43Z

172.18.0.3:

{{Recipe
|serves=8
|time=90 mins
|tags=Main, Ground Beef, Cabbage
|contributor=fishdan
|ingredients=water; ⅔; cup;

uncooked white rice; ⅓; cup;

cabbage leaves; 8; leaves; wrapping; none

ground beef; 1; pound; filling; lean

onion; ¼; cup; filling; chopped

egg; 1; egg; binding; slightly beaten

condensed tomato soup; 10.5; ounce can; sauce; divided

salt; 1; teaspoon; seasoning; none

black pepper; ¼; teaspoon; seasoning; ground
|method=Gather all ingredients.

Bring water and rice to a boil in a saucepan.

Reduce heat to low, cover, and simmer until rice is tender and liquid has been absorbed, about 20 minutes.

Meanwhile, bring a large, wide saucepan of lightly salted water to a boil. Add cabbage leaves and cook for 2 to 4 minutes or until softened; drain.

Combine ground beef, 1 cup of cooked rice, onion, beaten egg, 2 tablespoons of tomato soup, salt, and pepper in a large bowl; mix thoroughly.

Spoon about 2 tablespoons of beef mixture onto each cabbage leaf.

Bring one end of the cabbage leaf over the mixture.

Roll and tuck in the ends to prevent the filling from falling out.

Arrange cabbage rolls seam-side down in a large skillet over medium heat.

Pour remaining tomato soup over the rolls.

Cover and bring to a boil. Reduce heat to low and simmer, basting with the sauce often, until beef is cooked through, about 40 minutes..

Serve and enjoy!
}}

Water

2026-09-24T14:07:40Z

172.18.0.3: Initial

Tap Water

Cabbage Rolls

2026-09-24T14:07:09Z

172.18.0.3:

{{Recipe
|serves=8
|time=90 mins
|tags=Main, Ground Beef, Cabbage
|contributor=fishdan
|ingredients=water; ⅔; cup; cooking; none

uncooked white rice; ⅓; cup; cooking; uncooked

cabbage leaves; 8; leaves; wrapping; none

lean ground beef; 1; pound; filling; lean

chopped onion; ¼; cup; filling; chopped

large egg; 1; egg; binding; slightly beaten

condensed tomato soup; 10.5; ounce can; sauce; divided

salt; 1; teaspoon; seasoning; none

ground black pepper; ¼; teaspoon; seasoning; ground
|method=Gather all ingredients.

Bring water and rice to a boil in a saucepan.

Reduce heat to low, cover, and simmer until rice is tender and liquid has been absorbed, about 20 minutes.

Meanwhile, bring a large, wide saucepan of lightly salted water to a boil. Add cabbage leaves and cook for 2 to 4 minutes or until softened; drain.

Combine ground beef, 1 cup of cooked rice, onion, beaten egg, 2 tablespoons of tomato soup, salt, and pepper in a large bowl; mix thoroughly.

Spoon about 2 tablespoons of beef mixture onto each cabbage leaf.

Bring one end of the cabbage leaf over the mixture.

Roll and tuck in the ends to prevent the filling from falling out.

Arrange cabbage rolls seam-side down in a large skillet over medium heat.

Pour remaining tomato soup over the rolls.

Cover and bring to a boil. Reduce heat to low and simmer, basting with the sauce often, until beef is cooked through, about 40 minutes..

Serve and enjoy!
}}

Cabbage Rolls

2026-09-24T14:04:42Z

172.18.0.3: Initial Recipe

{{Recipe
|serves=8
|time=90 mins
|tags=Main, Ground Beef, Cabbage
|contributor=fishdan
|ingredients=⅔ cup water

⅓ cup uncooked white rice

8 cabbage leaves

1 pound lean ground beef

¼ cup chopped onion

1 large egg, slightly beaten

1 (10.5 ounce) can condensed tomato soup, divided

1 teaspoon salt

¼ teaspoon ground black pepper
|method=Gather all ingredients.

Bring water and rice to a boil in a saucepan.

Reduce heat to low, cover, and simmer until rice is tender and liquid has been absorbed, about 20 minutes.

Meanwhile, bring a large, wide saucepan of lightly salted water to a boil. Add cabbage leaves and cook for 2 to 4 minutes or until softened; drain.

Combine ground beef, 1 cup of cooked rice, onion, beaten egg, 2 tablespoons of tomato soup, salt, and pepper in a large bowl; mix thoroughly.

Spoon about 2 tablespoons of beef mixture onto each cabbage leaf.

Bring one end of the cabbage leaf over the mixture.

Roll and tuck in the ends to prevent the filling from falling out.

Arrange cabbage rolls seam-side down in a large skillet over medium heat.

Pour remaining tomato soup over the rolls.

Cover and bring to a boil. Reduce heat to low and simmer, basting with the sauce often, until beef is cooked through, about 40 minutes..

Serve and enjoy!
}}