Difference between revisions of "Translations:AY Honors/Cooking/Answer Key/56/en"

Latest revision as of 22:52, 15 September 2021

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Message definition (AY Honors/Cooking/Answer Key)

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{{:AY Honors/Recipe/Hot Apple Cider}}
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{{AY Honors/Recipe
|name = Hard-boiled Eggs
|ingredients=
*6 to 8 large eggs, depending on appetite and number of people
*Salt and pepper to taste
|procedure =
Using eggs that have been in the fridge for several days (but are still before the date on the shell or carton), will make it easier to peel the eggs once they are cooked. If you are using really fresh eggs, rather than commodity eggs from the store, you may have to keep them three weeks or more before they will be easily peeled.

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{{:AY Honors/Recipe/Hot Apple Cider}}
----
{{AY Honors/Recipe
|name = Hard-boiled Eggs
|ingredients=
*6 to 8 large eggs, depending on appetite and number of people
*Salt and pepper to taste
|procedure =
Using eggs that have been in the fridge for several days (but are still before the date on the shell or carton), will make it easier to peel the eggs once they are cooked. If you are using really fresh eggs, rather than commodity eggs from the store, you may have to keep them three weeks or more before they will be easily peeled.

Hot Apple Cider

Ingredients

Procedure

1/2 gallon apple juice or unfermented apple cider
1/4 cup maple syrup
2 whole cloves
2 sticks cinnamon
2 allspice berries
1/2 orange peel
1/2 lemon peel

Pour the apple juice and maple syrup into a large pan. Place the cloves, cinnamon sticks, allspice, and citrus peelings on the center of a piece of cheesecloth. Bundle it up and tie it up with a piece of string. Place the bundle in the apple juice and cook for 5 to 10 minutes over moderate heat - do not let it boil. Turn off the heat (or turn it way down) and discard the spice bundle. Ladle the cider into mugs and if desired, put another cinnamon stick in each cup.

Serves 8 (8 oz servings)

{{AY Honors/Recipe |name = Hard-boiled Eggs |ingredients=

6 to 8 large eggs, depending on appetite and number of people
Salt and pepper to taste

|procedure = Using eggs that have been in the fridge for several days (but are still before the date on the shell or carton), will make it easier to peel the eggs once they are cooked. If you are using really fresh eggs, rather than commodity eggs from the store, you may have to keep them three weeks or more before they will be easily peeled.