Culinary/Recipes: Difference between revisions
From WikiKnowledgeBase
No edit summary |
No edit summary |
||
| (2 intermediate revisions by the same user not shown) | |||
| Line 17: | Line 17: | ||
[[/Fondant potato/]] | [[/Fondant potato/]] | ||
[[/Fresh egg pasta//]] | |||
[[/Gravy/]] | |||
[[/Hollandaise Sauce/]] | [[/Hollandaise Sauce/]] | ||
| Line 27: | Line 31: | ||
[[/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.
