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  • File:Welcome in the Chinese New Year - 2019 Year of the Pig.jpg
    ...image has licensing that allows appropriate third party use, you may copy the image and host it on your server.
    (900 × 600 (263 KB)) - 17:57, 20 January 2019
  • File:The Pumpkin.jpg
    |title=Photo of The Pumpkin.jpg |keywords=The Pumpkin.jpg
    (650 × 434 (30 KB)) - 15:11, 30 November 2008
  • 45 bytes (5 words) - 17:16, 8 April 2012
  • File:The crumb.jpg
    |title=Photo of The crumb.jpg ...image has licensing that allows appropriate third party use, you may copy the image and host it on your server.
    (808 × 629 (173 KB)) - 10:21, 17 September 2012
  • File:The Atomium.jpg
    |title=Photo of The Atomium.jpg |keywords=The Atomium.jpg
    (800 × 534 (153 KB)) - 12:11, 14 January 2013
  • File:The crumb2.jpg
    |title=Photo of The crumb2.jpg |keywords=The crumb2.jpg
    (534 × 592 (226 KB)) - 08:08, 16 April 2013
  • File:The Kremlin.jpg
    |title=Photo of The Kremlin.jpg |keywords=The Kremlin.jpg
    (650 × 432 (79 KB)) - 13:56, 23 February 2009
  • |title=The Cheeseworks Cooking Wiki ...to set up a catering business. If you ever have the opportunity to visit the shop in person, they also sell some rather wonderful [[bread]].
    2 KB (214 words) - 12:12, 31 May 2015
  • 18 bytes (2 words) - 15:23, 7 February 2013
  • File:The bonito.jpg
    |title=Photo of The bonito.jpg |keywords=The bonito.jpg
    (600 × 569 (171 KB)) - 15:11, 25 April 2009
  • File:The Jungle.jpg
    |title=Photo of The Jungle.jpg |description=Summary Thank you https://www.flickr.com/photos/brue/ Brue, for the https://www.flickr.com/photos/brue/4806532954/sizes/l original image on Fli
    (1,024 × 679 (807 KB)) - 13:05, 29 December 2014
  • |title=The Cheesemaker Cooking Wiki <!--PLEASE LEAVE THE LINES BELOW-->
    878 bytes (97 words) - 18:30, 10 December 2014
  • File:The Chap.jpg
    |title=Photo of The Chap.jpg |keywords=The Chap.jpg
    (528 × 750 (153 KB)) - 16:48, 24 June 2012
  • |title=The Chap Cooking Wiki
    819 bytes (102 words) - 17:09, 11 December 2012
  • File:Using the blowtorch.jpg
    |title=Photo of Using the blowtorch.jpg |keywords=Using the blowtorch.jpg
    (686 × 473 (202 KB)) - 17:29, 14 October 2013
  • 36 bytes (4 words) - 12:25, 19 January 2017
  • File:The interior.jpg
    |title=Photo of The interior.jpg |keywords=The interior.jpg
    (400 × 267 (15 KB)) - 08:58, 8 May 2009
  • File:Straining the stock.jpg
    |title=Photo of Straining the stock.jpg |keywords=Straining the stock.jpg
    (800 × 522 (125 KB)) - 06:08, 15 August 2009
  • File:Nuts about the Borough.jpg
    |title=Photo of Nuts about the Borough.jpg |keywords=Nuts about the Borough.jpg
    (800 × 528 (140 KB)) - 05:26, 10 March 2009
  • |title=How do you cut the curds - an explanation of this cheesemaking method [[Image:Cutting the curds.jpg|thumb|300px|right|Cutting the curds|alt=Cutting the curds cheese making]]
    1 KB (197 words) - 17:54, 17 December 2012

Page text matches

  • ...lightly into the top. Then the lid is closed and the frittata is cooked to the desired consistency, traditionally well done.
    1 KB (173 words) - 13:05, 4 July 2017
  • ...mber of genera in the subfamily Epinephelinae of the family Serranidae, in the order Perciformes. Not all ...mber of genera in the subfamily Epinephelinae of the family Serranidae, in the order Perciformes.
    2 KB (241 words) - 18:16, 19 November 2011
  • |description=The Red Savina pepper is a cultivar of the habanero chile (Capsicum chinense Jacquin), which has been selectively bred The '''Red Savina pepper''' is a cultivar of the [[habanero chile]] (Capsicum chinense Jacquin), which has been selectively
    1 KB (178 words) - 18:11, 19 November 2011
  • ...common whitefish (Coregonus lavaretus) is a species of freshwater fish in the salmon family (family Salmonidae) ...species of freshwater fish in the salmon family (family Salmonidae). It is the type species of its genus.
    1 KB (146 words) - 16:00, 18 December 2012
  • ...estion, concern or comment related to improving the article, put a note in the article's talk page ...d it just means no one has commented on that page yet, but feel free to be the first to say something there.
    1 KB (203 words) - 17:19, 17 December 2012
  • ...for the following reasons: Poor quality image The image does not represent the subject Images in this category normally need to be replaced for the following reasons:
    0 members (0 subcategories, 0 files) - 17:26, 14 December 2023
  • ...recipes, the first being the original, while the second is my variation on the original but tailored to my ...recipes, the first being the original, while the second is my variation on the original but tailored to my taste and using available ingredients.
    854 bytes (121 words) - 17:46, 19 March 2014
  • |description=French Trim is the way meat is prepared so that the bone is left protruding ...ne is left protruding. Sometimes paper frills are slipped over the end of the protruding [[meat]] for aesthetic effect.
    857 bytes (127 words) - 18:15, 19 November 2011
  • ...wiki cheese information articles that do not specify the type of milk that the cheese is produced from ...heese]] information articles that do not specify the type of [[milk]] that the cheese is produced from.
    43 members (0 subcategories, 0 files) - 16:14, 17 December 2023
  • |description=The winners of the BBC Food and Farming Awards were announced on the 23rd November The winners of the BBC Food and Farming Awards were announced on the 23rd November. These are as follows:
    2 KB (246 words) - 14:56, 3 February 2016
  • ...a DOP sausage from Lombardy where salami-making dates back to the days of the Lombards ...couraged the development of [[pork]] butchering. In the early Middle Ages, the several [[salami]]s in existence were classified according to their zones o
    1 KB (202 words) - 18:28, 19 November 2011
  • ...his category contain the recipesummary template but have no values against the Servings field ...late but have no values against the Servings field. (blank to the right of the equals sign by Servings. eg:
    2 members (0 subcategories, 0 files) - 15:21, 22 January 2021
  • ...chicken mushroom, (Lyophyllum decastes), is an edible species of fungus in the Lyophyllaceae family [[Image:The fried chicken mushroom.jpg|300px|thumb|right|The fried chicken mushroom]]
    721 bytes (89 words) - 15:11, 2 March 2016
  • ...oughout the year from the whey of cows' milk, on the Plain of Cansiglio in the comune of ...s' milk|cows' milk]], on the Plain of Cansiglio in the comune of Tambre in the province of Belluna.
    1 KB (191 words) - 14:57, 8 August 2011
  • * A steak from the top half of an American-cut round steak primal * A British- or Australian-cut from the rump [[Beef#UK_primal_cuts|primal]]
    1 KB (207 words) - 16:52, 12 June 2015
  • ...tellón (Comunidad Valencia). It is known as '''Carxofa de Benicarló''' in the Valencian language. ...José Cavanilles in the 18th century. Production on a large scale began in the 1940s.
    2 KB (225 words) - 17:07, 30 January 2017
  • ...is an Austrian asparagus with g.g.A. protection. The asparagus stalks are the shoots of cultivated varieties developed.. ...[[asparagus]] stalks are the shoots of cultivated varieties developed from the [[asparagus]] plant (''Asparagus officinalis L''.) for supply in their fres
    2 KB (299 words) - 10:00, 18 December 2016
  • ...a small metal drum with holes that grate the food and a handle for turning the drum. ...nwhile, the other hand turns the crank, causing the cylinder to rotate and the food to be grated.
    1 KB (209 words) - 13:25, 21 August 2012
  • |description=Kielbasa comes from the Polish word kielbasa for traditional Polish sausage ...ge of being long lasting, while the fresh one can be eaten cold or cooked. The fresh form is used in traditional Polish dishes, such as biały barszcz or
    1 KB (148 words) - 18:19, 19 November 2011
  • |description=I have added the display of the recipe author in an attempt to fulfil Google's requirement for Rich Snippet ===Who is the author of this recipe?===
    1 KB (200 words) - 12:48, 26 February 2016

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