View table: Recipes
Table structure:
- serves - Integer
- time - String
- tags - List of String, delimiter: ,
- contributor - String
- lede - Text
- method - Text
- kcal_total - Float
- allergens - List of String, delimiter: ,
- ingredient_count - Integer
This table has 12 rows altogether.
| Page | serves | time | tags | contributor | lede | method | kcal total | allergens | ingredient count |
|---|---|---|---|---|---|---|---|---|---|
| Banana bread (edit) | 10 | 1 h 15 min | baking • breakfast • quick bread | Dan F. | A melted-butter quick bread, which makes it the friendliest recipe in the book for substitutions: oil, yogurt, honey and flax all have a place here. | # Heat the oven to 350°F and butter a 9×5 loaf pan. # Stir the melted butter into the mashed bananas, then the sugar, egg and vanilla. # Sprinkle over the soda and salt, then fold in the flour just until combined. # Bake 55–65 minutes, until a skewer comes out with moist crumbs. Cool in the pan 10 minutes before turning out. | 2,475.0 | dairy • egg • wheat • gluten | 8 |
| Buttermilk pancakes (edit) | 4 | 25 min | breakfast • griddle | Dan F. | The acid in the buttermilk wakes the baking soda and softens the gluten; that is the whole trick. | # Whisk the dry ingredients in one bowl and the buttermilk, eggs and melted butter in another. # Pour wet into dry and stir only until no dry streaks remain. Lumps are fine; a smooth batter is a tough pancake. # Rest 5 minutes while a skillet heats over medium. Butter the pan lightly. # Ladle ¼-cup rounds. Flip when bubbles break on the surface and the edges look dry, about 2 minutes; cook 1 minute more. | 1,656.0 | wheat • gluten • dairy • egg | 8 |
| Cabbage Rolls (edit) | 8 | 90 mins | Main • Ground Beef • Cabbage | fishdan | 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! | 0.0 | egg | 9 | |
| Chocolate chip cookies (edit) | 36 | 45 min | dessert • baking • cookie | Community · 31 versions | Creamed butter and sugar make the crumb; the chips are along for the ride. Chill the dough if you have the patience; it browns deeper. | # Beat the butter and sugars until light, 3 minutes. Beat in the eggs one at a time, then the vanilla. # Stir in the flour, soda and salt, then the chips. # Scoop 2-tablespoon balls onto lined sheets, 2 inches apart. Chill 30 minutes if you can. # Bake at 375°F for 9–11 minutes, until the edges are set and the centers still look soft. | 5,608.0 | dairy • egg • wheat • gluten • dairy (may contain) • soy | 8 |
| Classic shortbread (edit) | 24 | 50 min | dessert • baking • cookie | Community · 14 versions | Three ingredients and a hot oven. Everything depends on the butter, which is why the substitution rules get cautious here. | # Beat the butter and sugar until pale and fluffy, 3 minutes. Add vanilla. # Stir in the flour and salt until a soft dough forms. Do not overwork it. # Press into an 8-inch square pan, prick all over with a fork, and chill 20 minutes. # Bake at 325°F for 30–35 minutes, until barely gold. Cut into fingers while warm. | 2,937.0 | dairy • wheat • gluten | 5 |
| Egg Salad (edit) | 4 | 20 minutes | lunch • salad • quick • cold-dish | A classic and creamy egg salad perfect for sandwiches, wraps, or enjoying on its own. | # 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. | 0.0 | 7 | ||
| Garlic mashed potatoes (edit) | 6 | 35 min | side • dinner | Dan F. | Simmer the garlic in the milk while the potatoes cook and it goes mellow. Warm dairy into hot potatoes; cold dairy makes them gluey. | # Cover the potatoes with cold salted water and simmer until a knife slides in with no resistance, about 20 minutes. # Meanwhile warm the milk, butter and garlic cloves in a small pan until the garlic is soft. # Drain the potatoes and let them steam dry for a minute. Mash, then beat in the warm garlic milk. # Season with salt. Serve at once or keep warm over a pan of simmering water. | 1,210.0 | dairy | 5 |
| Lemon and garlic roast chicken (edit) | 4 | 1 h 30 min | dinner • roast • citrus | Marta O., Fair Oaks | Salt the bird the night before if you can. Lemon halves in the cavity steam it from the inside and perfume the pan juices. | # Heat the oven to 425°F. Season the chicken inside and out with the salt. # Squeeze one lemon over the skin, then tuck both halves, the garlic and half the onion into the cavity. Scatter the rest of the onion in the pan. # Rub the skin with the oil. Roast breast up, 70–80 minutes, until the thigh reads 165°F. # Rest 15 minutes. Squeeze the second lemon into the pan juices and spoon over the carved meat. | 4,229.0 | 6 | |
| Lemon bars (edit) | 16 | 1 h 10 min | dessert • baking • citrus | Marta O., Fair Oaks | A press-in shortbread base and a filling that sets to a clean, shining custard. Four lemons’ worth of zest is not a typo. | # Heat the oven to 350°F and line a 9×13 pan with parchment. # Rub the cold butter into the flour, ½ cup sugar and salt until it holds together when squeezed. Press into the pan and bake 18–20 minutes, until pale gold at the edges. # Whisk the eggs with the remaining 1¼ cups sugar, the zest and the juice until smooth. Pour over the hot crust. # Bake 20–22 minutes, until the center no longer jiggles. Cool completely, then chill an hour before cutting. | 4,245.0 | dairy • wheat • gluten • egg | 6 |
| Lemon vinaigrette (edit) | 8 | 5 min | dressing • citrus • no-cook | Janine K. | Three parts oil to one part acid, a little honey to round it, and a jar to shake it in. | # Put everything in a jar with a lid. # Shake hard for 20 seconds. Taste on a leaf of lettuce, not a spoon, and adjust salt. # Keeps a week in the fridge; shake again before using. | 997.0 | 5 | |
| Pound cake (edit) | 12 | 1 h 45 min | dessert • baking • cake | Marta O., Fair Oaks | A pound each of butter, sugar, eggs and flour, scaled down. The eggs carry the lift, so egg substitutions come with a warning here. | # Heat the oven to 325°F and butter and flour a 9×5 loaf pan. # Beat the butter and sugar until very pale, a full 5 minutes. Beat in the eggs one at a time, then the vanilla. # Fold in the flour and salt in three additions. # Bake 75–85 minutes, until a skewer comes out clean. Cool 15 minutes in the pan. | 4,009.0 | dairy • egg • wheat • gluten | 6 |
| Tomato basil soup (edit) | 6 | 40 min | dinner • soup • vegetarian | Community · 9 versions | Canned tomatoes, sweated onion, and cream stirred in off the heat. The cream is the one place a dairy-free swap works with no penalty. | # Warm the oil over medium-low. Sweat the onion with a pinch of salt until soft and sweet, 10 minutes. Add the garlic for the last minute. # Add the tomatoes, 2 cups of water and the salt. Simmer 20 minutes. # Blend smooth. Stir in the basil. # Off the heat, stir in the cream. Taste for salt and a pinch of sugar if the tomatoes were sharp. | 990.0 | dairy | 7 |