{"id":6526,"slug":"rice-creole","title":"Rice Créole","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["three ounces of butter","one chopped onion","a slice of raw ham cut in small squares","one green pepper cut in small dices","one cup of washed rice","one peeled and chopped tomato","two red peppers (pimentos), cut in small dices","two cups of stock or bouillon","a little salt","two spoonsful of grated Parmesan or Swiss cheese"],"ingredients_norm":["butter","onion","raw ham cut in small square","green pepper cut in small dice","washed rice","and chopped tomato","red pepper","stock or bouillon","little salt","spoonsful of grated parmesan or swiss cheese"],"steps":["Put in sauce pan three ounces of butter, one chopped onion, a slice of raw ham cut in small squares, and one green pepper cut in small dices.","Simmer until the onions are soft, then add one cup of washed rice, one peeled and chopped tomato, two red peppers (pimentos), cut in small dices, two cups of stock or bouillon, and a little salt.","Cover and put in oven until the rice is soft.","Before serving add two spoonsful of grated Parmesan or Swiss cheese.","This rice may be used for stuffing green peppers, tomatoes, onions, etc."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w139:1","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"7a7050ec0c1afc5e7e22f6e9704b5992cafebb24a78010b66e7af69bf2cda642","created_at":"2026-08-02T16:52:24Z","updated_at":"2026-08-02T16:52:24Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/rice-creole"}