Culinary/Recipes: Difference between revisions
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<metadesc>Classic culinary recipes</metadesc> | <metadesc>Classic culinary recipes</metadesc> | ||
The following are classic recipes from a variety of cuisines. Most recipes are for a single serving, with metric and imperial measurements, so you should be able to easily scale and use these pages a culinary reference. | The following are classic recipes from a variety of cuisines. | ||
Most recipes are for a single serving, with metric and imperial measurements, so you should be able to easily scale and use these pages a culinary reference. | |||
[[/Aglio e Olio/]] | [[/Aglio e Olio/]] | ||
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[[/Fondant potato/]] | [[/Fondant potato/]] | ||
[[/Fresh egg pasta//]] | |||
[[/Gravy/]] | |||
[[/Hollandaise Sauce/]] | [[/Hollandaise Sauce/]] | ||
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[[/Triple-cooked chips/]] | [[/Triple-cooked chips/]] | ||
[[/Yorkshire pudding/]] | |||
Latest revision as of 11:04, 18 February 2024
The following are classic recipes from a variety of cuisines.
Most recipes are for a single serving, with metric and imperial measurements, so you should be able to easily scale and use these pages a culinary reference.
