Drupal Apicius - A Cookbook

The 20 recipes shown below are generated randomly and will change each time you open this page or refresh your browser.

Recipe Photo	Recipes	Type of Meal
	Cod Primavera	Seafood, Vegetables
	Ginger-Dill Salmon	Salads, Seafood
	Garlic Shrimp with Unripe Mango	Seafood
	Grilled Veggie and Tofu Stack with Balsamic and Mint	Vegetables, Vegetarian
	Grilled Tuna Teriyaki	Seafood
	Almond Dukkah	Appetizers, Hors d'Oeuvres, Sauces, Dips & Spreads
	Cheddar, Bacon, and Fresh Chive Biscuits	Biscuits - Scones, Cheese, Meat
	Whole Roasted Cauliflower with Whipped Goat Cheese	Side Dishes, Vegetables
	Creamy Spinach-Artichoke Chicken or Soy Curls Stew	Chicken, Stews, Vegetarian
	Garlic Scape Pesto	Sauces, Dips & Spreads
	Apple-Scented Breakfast Oatmeal and Buckwheat	Breakfast, Fruits, Grains
	TLT (Tofu, Lettuce & Tomato Sandwich)	Sandwiches, Vegetarian
	Paprika-Cumin Potato and Bell Pepper Soup	Soups
	Pilaf with Spinach and Herbs	Grains, Main Course, Vegetarian
	Cranberry Crunch Salad	Salads
	Dark Molasses Gingerbread With Whipped Cream	Cakes, Dessert
	Easy Baked Tofu	Vegetarian
	Roasted Asparagus	Vegetables
	Spiced Lentil and Quinoa Stew	Vegetarian
	Edamame Lo Mein	Vegetarian

Random Recipe

Carrot-Ginger Soup with Chile Butter and Roasted Peanuts

This soup is good and velvety on its own, but the chile butter adds a luxurious crowning touch.

Random Cooking Term

blanch

1. To plunge food (usually vegetables and fruits) into boiling water briefly, then into cold water to stop the cooking process. Blanching is used to firm the flesh, to loosen skins (as with peaches and tomatoes) and to heighten and set color and flavor (as with vegetables before freezing). See also PARBOIL.

2. This term also refers to the horticultural technique whereby the leaves of plants are whitened or prevented from becoming green by growing them in complete darkness. It's this labor-intensive process that makes Belgian ENDIVE so expensive.

Random Cooking Tip

Tofu is all about the texture

Each of the three styles of soy bean curd has a purpose
By Debra Samuels, Globe Correspondent | January 6, 2010

Those large white blocks of tofu can be intimidating. No matter how carefully you prepare them, the dishes never seem as good as they are when you eat out. It’s all a matter of determining which texture you need - firm, soft, or silken - and finding a recipe that suits you.