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{ "infobox": { "category": "/wiki/Category:Dessert_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Apple crisp is a dessert made up of a baked apple filling and a crispy crumb topping. It is similar to cobbler, which has a biscuit-like (USA biscuit that is) or cake-like topping. It is also similar to a crumble, and the terms 'crisp' and 'crumble' may occasionally be used interchangeably. According to some traditions, crisp toppings are more likely to contain oats and/or nuts, while crumbles typically do not contain these ingredients. Cool room temperature is required to create a nice crisp topping. To serve apple crisp, spoon it into a bowl and, optionally, add vanilla ice cream. It also goes well with a glass of milk." }, { "line_type": "ul", "section": "Ingredients", "text": "6 cups sliced and cored baking apples (for example, Granny Smith)" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup (100 g) all-purpose flour" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup (100 g) rolled oats" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ teaspoon (3 g) cinnamon" }, { "line_type": "ul", "section": "Ingredients", "text": "⅓ cup (75 g) cold butter or cold margarine" }, { "line_type": "ul", "section": "Ingredients", "text": "⅔–¾ cup (120–150 g) brown sugar" }, { "line_type": "ol", "section": "Procedure", "text": "In a medium bowl stir together flour, brown sugar, and oatmeal. If the room temperature is a bit warm, you should cool this mixture in the fridge." }, { "line_type": "ol", "section": "Procedure", "text": "Prepare the apples. This should be completed before mixing butter into the topping. It is helpful to choose apples that do not brown quickly; Granny Smith apples are a good choice. Do not use Red Delicious apples; they turn to mush. Place the apples into a 9-inch (23 cm) square baking dish; glass is best." }, { "line_type": "ol", "section": "Procedure", "text": "Add the butter or margarine to the topping. Mix it via a slicing action, so that the butter or margarine forms tiny little chunks and does not melt or smear. A pair of butter knives, used like scissors, is good for this. You must work quickly once you start this step." }, { "line_type": "ol", "section": "Procedure", "text": "Sprinkle the topping onto the apples. You may pat it down just a bit." }, { "line_type": "ol", "section": "Procedure", "text": "Bake for about 30 minutes in a 375 °F (190°C) oven. Do not remove the crisp before the top is dark brown. Black spots indicate burning. It is better to burn a few small spots, which you can then remove, than to risk undercooking the topping." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Any type of apple may be used, baking or sweet, or a mixture of types." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Cooked apple dishes are a good use for substandard apples, e.g. damaged, wrinkled & windfall." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Crisps can be made with most any sort of fruit. Pineapple is a good choice." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Some fruits, especially peaches, go better in a cobbler." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Raisins can be added to the apples at the beginning, and ½ teaspoon of powdered ginger, or a sprinkling of nutmeg can also be put in." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Mixed spice is a perfect addition to apple dishes. This is more popular in Britain than the US." } ], "title": "Apple Crisp I", "url": "https://en.wikibooks.org/wiki/Cookbook:Apple_Crisp_I" }

{ "infobox": { "category": "/wiki/Category:Dessert_recipes", "difficulty": 2, "servings": "8", "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "4 cups sliced apples" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon lemon juice" }, { "line_type": "ul", "section": "Ingredients", "text": "⅓ cup all-purpose flour" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup brown sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup rolled oats" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon cinnamon" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup melted margarine or butter" }, { "line_type": "ol", "section": "Procedure", "text": "Put apple slices in shallow 9-inch (23 cm) pan." }, { "line_type": "ol", "section": "Procedure", "text": "Sprinkle the apples with lemon juice." }, { "line_type": "ol", "section": "Procedure", "text": "Combine all dry ingredients with butter and mix until crumbly. Sprinkle all this over apples." }, { "line_type": "ol", "section": "Procedure", "text": "Bake at 375 °F (190 °C) for 30 minutes." } ], "title": "Apple Crisp II", "url": "https://en.wikibooks.org/wiki/Cookbook:Apple_Crisp_II" }

{ "infobox": { "category": "/wiki/Category:Dessert_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "5 cups thinly-sliced apples" }, { "line_type": "ul", "section": "Ingredients", "text": "Lemon juice, to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "⅓ cup water" }, { "line_type": "ul", "section": "Ingredients", "text": "Powdered cinnamon, to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ pound butter" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ cup brown sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ cup rolled oats" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup flour" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp powdered cinnamon" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ tsp ground nutmeg" }, { "line_type": "ul", "section": "Ingredients", "text": "Additional rolled oats (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Ice cream or whipped cream, for serving" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat a conventional (i.e. not convection) oven to 350 °F (180 °C)." }, { "line_type": "ol", "section": "Procedure", "text": "Place the apple slices in a buttered baking pan. Sprinkle them with lemon juice for flavor and to prevent them from turning brown. Mix in the water and cinnamon to taste." }, { "line_type": "ol", "section": "Procedure", "text": "To make the topping, combine the butter, brown sugar, oats, flour, cinnamon, salt, and nutmeg. Crumble the ingredients in a bowl with your fingers to create a uniform mixture." }, { "line_type": "ol", "section": "Procedure", "text": "Cover the apples with the topping. If desired, sprinkle some rolled oats sparingly on the surface for added texture." }, { "line_type": "ol", "section": "Procedure", "text": "Bake for 30–45 minutes in the preheated oven, or until the apples are soft and the topping is crisped." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with ice cream or whipped cream." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Peeling the apples before slicing is traditional but not required." } ], "title": "Apple Crisp III", "url": "https://en.wikibooks.org/wiki/Cookbook:Apple_Crisp_III" }

{ "infobox": { "category": "/wiki/Category:Dessert_recipes", "difficulty": 3, "servings": "18–24", "time": "60 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Apple crumb cake or apfelstreuselkuchen is a thin yellow cake with a thin layer of sliced apples and streusel on top. It is somewhat similar to apple crisp or apple cobbler, except that the base is a cake. The flavor is mostly egg and butter, with a hint of vanilla; the strong cinnamon or mixed-spice flavors characteristic of US apple dishes are absent." }, { "line_type": "p", "section": null, "text": "To serve it, cut the cake into squares. Serve warm or at room temperature with coffee or hot tea. Optionally, add vanilla ice cream or whipped cream. This sheet cake can be made the day before and travels well, which makes it a good choice for picnics and large gatherings." }, { "line_type": "p", "section": "Ingredients", "text": "This cake has three layers that are prepared separately. Three ingredients (butter, sugar, flour) appear in this list twice, because they are added in separate steps." }, { "line_type": "ol", "section": "Ingredients", "text": "↑ a b Total amount of butter for whole recipe: 16 ounces (one pound, four sticks) or 475 grams" }, { "line_type": "ol", "section": "Ingredients", "text": "↑ a b Total amount of sugar for whole recipe: 1.75 cups or 425 grams" }, { "line_type": "ol", "section": "Ingredients", "text": "↑ a b Total amount of flour for whole recipe: 6.25 cups or 750 grams" }, { "line_type": "ul", "section": "Special equipment", "text": "Half-sheet baking pan (18x13 inches / 45x33 cm) OR two 9x13-inch/23x33-cm pans" }, { "line_type": "ol", "section": "Procedure", "text": "Use a pastry blender or a dinner knife to slice the 6 oz butter into pats. This step works best if the butter is cold." }, { "line_type": "ol", "section": "Procedure", "text": "Combine the sugar, cinnamon, and flour into a mixing bowl. Stir the dry ingredients briefly to mix." }, { "line_type": "ol", "section": "Procedure", "text": "Put the butter pieces into the bowl with the dry ingredients, and toss until the flour mixture has coated the pieces of butter." }, { "line_type": "ol", "section": "Procedure", "text": "Use a pastry blender (or a pair of dinner knives held side-by-side in the same hand) to cut the flour-coated butter into the dry ingredients. Stop when all the butter is smaller than a green pea (about 1 cm in diameter), but you can still see lumps of butter." }, { "line_type": "ol", "section": "Procedure", "text": "Set aside. This mixture can be covered and stored in the refrigerator for several days if necessary." }, { "line_type": "ol", "section": "Procedure", "text": "Peel and core the apples." }, { "line_type": "ol", "section": "Procedure", "text": "Cut the apples into quarters, then cut each quarter into thin slices. You will need enough slices to make a single layer over the top of the cake." }, { "line_type": "ol", "section": "Procedure", "text": "Set aside. As the apples will be covered by streusel topping, it doesn't matter if they turn a little brown while you make the cake batter." }, { "line_type": "ol", "section": "Procedure", "text": "Beat together the butter and sugar until light and fluffy. This step works best if the butter is slightly softened." }, { "line_type": "ol", "section": "Procedure", "text": "Beat in the vanilla and eggs, one at a time. Scrape the bottom of the bowl after beating in each egg." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the baking powder and flour." }, { "line_type": "ol", "section": "Procedure", "text": "Preheat oven to 350 °F (180 °C / gas mark 4 / moderate oven)." }, { "line_type": "ol", "section": "Procedure", "text": "Optionally, line the pan(s) with parchment baking paper. Do not grease or flour the cake pan." }, { "line_type": "ol", "section": "Procedure", "text": "Spread the cake batter into the prepared pan." }, { "line_type": "ol", "section": "Procedure", "text": "Arrange a single layer of apple slices on top of the cake batter. Apples should cover the cake batter as much as possible, out to the edges of the pan. If you have enough apple slices and you want more apple in your cake, then it's okay to overlap them a little." }, { "line_type": "ol", "section": "Procedure", "text": "Sprinkle the streusel mixture on top of the apples. It should generously cover all of the apples." }, { "line_type": "ol", "section": "Procedure", "text": "Bake at 350 °F (190 °C) for about 40 minutes, until the apples are soft, the cake is cooked through, and the streusel is golden brown." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Crisp apples, such as Braeburns, sweet Royal Galas, tart Granny Smiths, Honeycrisps, or tangy Newtown Pippins, are generally better for baking than mealy apples, such as Red Delicious. You can use a mix of apple types." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You can use gluten-free flour substitutes." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Avoid high-gluten bread flours." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Up to 25% of the flour in the cake batter can be replaced by almond flour or another finely ground nut flour." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Up to half of the white granulated sugar in the cake batter can be replaced by sugar substitutes. The same volume of brown sugar can be used instead of white sugar in the streusel mixture; this will change the overall flavor slightly." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "This recipe can be cut in half or in thirds to make a smaller cake. A half-recipe can be baked in a 9x13 cake pan; a third-recipe can be baked in a 9x9 square cake pan." } ], "title": "Apple Crumb Cake", "url": "https://en.wikibooks.org/wiki/Cookbook:Apple_Crumb_Cake" }

{ "infobox": { "category": "/wiki/Category:Ham_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 bone-in cooked city ham, skin removed" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup dried apples, minced finely" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup Chop Rub" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ cup cola" }, { "line_type": "ol", "section": "Procedure", "text": "Place ham in a large roasting pan large side down." }, { "line_type": "ol", "section": "Procedure", "text": "Bake at 250°F for 1 hour." }, { "line_type": "ol", "section": "Procedure", "text": "Take ham out from oven and brush generously with cola. Pat on the chop rub, and then pat on apples." }, { "line_type": "ol", "section": "Procedure", "text": "Bake for another 1 ½ hours at 250°F" }, { "line_type": "ol", "section": "Procedure", "text": "Remove and let rest 10 minutes. Slice thinly and serve." } ], "title": "Apple Crusted Ham", "url": "https://en.wikibooks.org/wiki/Cookbook:Apple_Crusted_Ham" }

{ "infobox": { "category": "/wiki/Category:Fritter_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 cup peeled and chopped apple" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "2 eggs, beaten" }, { "line_type": "ul", "section": "Ingredients", "text": "Flour" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup unsalted butter, divided" }, { "line_type": "ul", "section": "Ingredients", "text": "⅛ tsp kosher salt" }, { "line_type": "ul", "section": "Ingredients", "text": "2½ quarts (2.5 liters) peanut or canola oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Powdered sugar" }, { "line_type": "ol", "section": "Procedure", "text": "Run the apple, sugar, eggs, butter, and salt in the food processor until a thick paste forms." }, { "line_type": "ol", "section": "Procedure", "text": "Roll paste into 3-inch balls. Dredge balls in flour. Set aside for 2–3 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Heat oil to 375°F (190°C). Add paste balls and fry until golden brown and cooked through." }, { "line_type": "ol", "section": "Procedure", "text": "Drain fritters on a cooling rack. Dust with powdered sugar before serving." } ], "title": "Apple Fritters", "url": "https://en.wikibooks.org/wiki/Cookbook:Apple_Fritters" }

{ "infobox": { "category": "/wiki/Category:Pork_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "4 thick-cut bone-in pork rib chops" }, { "line_type": "ul", "section": "Ingredients", "text": "Grill Seasoning for Chops, as needed" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup apple cider" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp cider vinegar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp Worcestershire sauce" }, { "line_type": "ol", "section": "Procedure", "text": "Rub seasoning on pork chops. Refrigerate for 30 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Meanwhile, combine remaining ingredients in a large saucepan. Bring to a boil over medium heat, and cook until reduced by ⅓. Remove from heat and set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Grill pork chops over high heat for 2 minutes, covered. Brush with cider mixture, rotate 90°, and cook for 2 minutes. Flip and repeat 1 more time." }, { "line_type": "ol", "section": "Procedure", "text": "Remove and let rest for 7 minutes. Serve with remaining cider mixture." } ], "title": "Apple Glazed Pork Chops", "url": "https://en.wikibooks.org/wiki/Cookbook:Apple_Glazed_Pork_Chops" }

{ "infobox": { "category": "/wiki/Category:Dessert_recipes", "difficulty": 2, "servings": "6", "time": "1 hour plus chilling" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Apple jelly is a jelly dessert that contains apple. It is sourced from Mrs Beeton's Book of Household Management, which is public domain.[1]" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pound (450 g / 4 ea.) apples" }, { "line_type": "ul", "section": "Ingredients", "text": "3 ounces (85 g / ⅓ cup) caster sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "½ US pint (240 ml / 1 cup) water" }, { "line_type": "ul", "section": "Ingredients", "text": "1 lemon, zested and juiced" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp water" }, { "line_type": "ul", "section": "Ingredients", "text": "0.5 ounces (14 g) leaf gelatine" }, { "line_type": "ol", "section": "Procedure", "text": "Peel and slice the apples, then put them into a pan with the sugar, ½ pint water, lemon juice, and lemon zest." }, { "line_type": "ol", "section": "Procedure", "text": "Simmer until tender, and rub through a fine sieve." }, { "line_type": "ol", "section": "Procedure", "text": "Bloom the gelatin in the 2 tbsp water. Melt the bloomed gelatin, strain it, and stir it into the apple mixture, and turn into a prepared mould." }, { "line_type": "ol", "section": "Procedure", "text": "Chill in the fridge for a few hours until set." } ], "title": "Apple Jelly", "url": "https://en.wikibooks.org/wiki/Cookbook:Apple_Jelly" }

{ "infobox": { "category": "/wiki/Category:Soup_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "This is a nice soup to make. It tastes good both hot and cold." }, { "line_type": "ul", "section": "Ingredients", "text": "1 onion" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "2 apples" }, { "line_type": "ul", "section": "Ingredients", "text": "1 carrot" }, { "line_type": "ul", "section": "Ingredients", "text": "1 parsnip" }, { "line_type": "ul", "section": "Ingredients", "text": "1 lemon" }, { "line_type": "ul", "section": "Ingredients", "text": "4 cups of water" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon nutmeg" }, { "line_type": "ul", "section": "Ingredients", "text": "Soup mix (optional)" }, { "line_type": "ol", "section": "Procedure", "text": "Chop up the onions, and sauté them in a pot with the olive oil until the onions are golden." }, { "line_type": "ol", "section": "Procedure", "text": "Chop up the apples, the carrot, and the parsnip, and put them into the pot." }, { "line_type": "ol", "section": "Procedure", "text": "Squeeze the juice from the lemon." }, { "line_type": "ol", "section": "Procedure", "text": "Put the water, the nutmeg, the soup mix (if you are using the soup mix), and the juice from the lemon into the pot." }, { "line_type": "ol", "section": "Procedure", "text": "Cook for one hour, or until the carrots are soft." }, { "line_type": "ol", "section": "Procedure", "text": "Put the soup into a blender, and blend it up until it is smooth; there should not be any lumps in it." }, { "line_type": "ol", "section": "Procedure", "text": "Serve cold or hot!" } ], "title": "Apple Parsnip Soup", "url": "https://en.wikibooks.org/wiki/Cookbook:Apple_Parsnip_Soup" }

{ "infobox": { "category": "/wiki/Category:Dessert_recipes", "difficulty": 3, "servings": "6–8", "time": "prep: 45 minutesbaking: ~60 minutes" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "8 oz (225 g) plain flour" }, { "line_type": "ul", "section": "Ingredients", "text": "4 oz (110 g) margarine" }, { "line_type": "ul", "section": "Ingredients", "text": "2 oz (55 g) lard" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pinch salt" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp cold water" }, { "line_type": "ul", "section": "Ingredients", "text": "1 lb (500 g) apples, sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp lemon juice" }, { "line_type": "ul", "section": "Ingredients", "text": "1 oz (28 g) salted butter" }, { "line_type": "ul", "section": "Ingredients", "text": "2½ cup sugar, and additional for sprinkling" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup flour" }, { "line_type": "ul", "section": "Ingredients", "text": "2½ tbsp cornstarch" }, { "line_type": "ul", "section": "Ingredients", "text": "Cinnamon" }, { "line_type": "ul", "section": "Ingredients", "text": "Nutmeg" }, { "line_type": "ul", "section": "Ingredients", "text": "1 oz (28 g) milk" }, { "line_type": "ul", "section": "Ingredients", "text": "Cinnamon" }, { "line_type": "ul", "section": "Ingredients", "text": "Sugar" }, { "line_type": "ol", "section": "Procedure", "text": "Rub flour, margarine, lard, and salt together until the mixture has the consistency of fine breadcrumbs." }, { "line_type": "ol", "section": "Procedure", "text": "Add 2 tablespoons water to make a soft but firm dough." }, { "line_type": "ol", "section": "Procedure", "text": "Roll pastry on floured surface to the size you want your pie. Make two crusts." }, { "line_type": "ol", "section": "Procedure", "text": "Place one crust in pie pan." }, { "line_type": "ol", "section": "Procedure", "text": "Peel and slice apples into ⅛ to ¼-inch (about 5 mm) thick segments." }, { "line_type": "ol", "section": "Procedure", "text": "Add lemon juice to apples." }, { "line_type": "ol", "section": "Procedure", "text": "Mix apples by hand with ½ cup sugar and a few dashes of cinnamon." }, { "line_type": "ol", "section": "Procedure", "text": "Transfer segments, minus their acquired juices, to pie pan. Omitting the expressed juice will help prevent the pie from boiling over in the oven." }, { "line_type": "ol", "section": "Procedure", "text": "Mix the rest of the sugar, cinnamon, nutmeg, flour, and cornstarch in a separate bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Pour this over the apples in pie pan." }, { "line_type": "ol", "section": "Procedure", "text": "Dot with butter." }, { "line_type": "ol", "section": "Procedure", "text": "Cover with the other crust." }, { "line_type": "ol", "section": "Procedure", "text": "Firm down edges with fork or finger." }, { "line_type": "ol", "section": "Procedure", "text": "Cut heart or diamond-shaped vents into top crust." }, { "line_type": "ol", "section": "Procedure", "text": "Brush the pastry top with milk and sprinkle additional sugar and cinnamon over the top." }, { "line_type": "ol", "section": "Procedure", "text": "Bake at 350 °F (180 °C) until golden brown (about 60 minutes.)" }, { "line_type": "ol", "section": "Procedure", "text": "Take the pie out of the oven and let it cool slightly on the counter. Do not try to eat it right out of the oven, as it will be very hot and this can cause burns!" }, { "line_type": "ol", "section": "Procedure", "text": "Serve warm with ice cream or custard." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Use a variety of apples to get more complex flavors and textures." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Use 2–3 Granny Smith apples, in combination with the other apples." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Replace the lard with shortening for a vegan dessert." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Do not precook apples, as this will deprive the pie of a substantial amount of flavor and turns the apples into mush!" }, { "line_type": "ul", "section": "Warnings", "text": "Filling will be EXTREMELY hot immediately after the pie is taken from the oven, so let it cool slightly before you eat it!" }, { "line_type": "ul", "section": "See also", "text": "Apple Pie II" }, { "line_type": "ul", "section": "See also", "text": "Apple pie" } ], "title": "Apple Pie I", "url": "https://en.wikibooks.org/wiki/Cookbook:Apple_Pie_I" }

{ "infobox": { "category": "/wiki/Category:Pie_and_tart_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "8 oz (225 g) plain flour" }, { "line_type": "ul", "section": "Ingredients", "text": "4 oz (110 g) margarine" }, { "line_type": "ul", "section": "Ingredients", "text": "2 oz (55 g) lard" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pinch of salt" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons cold water" }, { "line_type": "ul", "section": "Ingredients", "text": "4 McIntosh apples" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon cinnamon" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup flour" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups water" }, { "line_type": "ul", "section": "Ingredients", "text": "3½ tablespoons cornstarch" }, { "line_type": "ul", "section": "Ingredients", "text": "lemon juice (of ½ lemon)" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon ground nutmeg" }, { "line_type": "ol", "section": "Procedure", "text": "Rub flour, margarine, lard, and salt together until the mixture has the consistency of fine breadcrumbs." }, { "line_type": "ol", "section": "Procedure", "text": "Gently mix in 2 tablespoons water to make a soft but firm dough." }, { "line_type": "ol", "section": "Procedure", "text": "Divide dough in half, then roll each half out on floured surface to the size you want your pie." }, { "line_type": "ol", "section": "Procedure", "text": "Use one crust to line your pie pan." }, { "line_type": "ol", "section": "Procedure", "text": "Core, peel, and slice the apples into ⅛–¼-inch (0.5–1 cm) segments." }, { "line_type": "ol", "section": "Procedure", "text": "Add lemon juice to the apple segments." }, { "line_type": "ol", "section": "Procedure", "text": "Transfer excess juices to the pie pan." }, { "line_type": "ol", "section": "Procedure", "text": "Combine the sugar and water in a saucepan. Bring to a boil over medium heat, stirring gently until the sugar dissolves and you get a simple syrup. Remove from the heat and let cool until just warm." }, { "line_type": "ol", "section": "Procedure", "text": "In a separate bowl, mix the cinnamon, nutmeg, flour, and cornstarch." }, { "line_type": "ol", "section": "Procedure", "text": "Combine the apples, spice mixture, and syrup in a bowl. Toss well." }, { "line_type": "ol", "section": "Procedure", "text": "Transfer the apple filling to the crust-lined pie pan." }, { "line_type": "ol", "section": "Procedure", "text": "Cover the filling with the second pie crust and make three slits on top." }, { "line_type": "ol", "section": "Procedure", "text": "Crimp the edges of the crust together, making a decorative border if desired." }, { "line_type": "ol", "section": "Procedure", "text": "Bake in the oven at 350°F (175°C) for 60 minutes or until golden brown." }, { "line_type": "ol", "section": "Procedure", "text": "Take out the pie and let cool." }, { "line_type": "ol", "section": "Procedure", "text": "If desired, serve warm with ice cream, frozen custard, or frozen yogurt." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You can also use 2 store-bought pie crusts instead of making the dough from scratch." }, { "line_type": "ul", "section": "See also", "text": "Apple Pie I" }, { "line_type": "ul", "section": "See also", "text": "Apple Pie" } ], "title": "Apple Pie II", "url": "https://en.wikibooks.org/wiki/Cookbook:Apple_Pie_II" }

{ "infobox": { "category": "/wiki/Category:Apple_recipes", "difficulty": 3, "servings": null, "time": "1 hour" }, "text_lines": [ { "line_type": "ol", "section": "Procedure", "text": "Peel the potatoes and quarter them. Boil in water until the center is soft. Drain the water and leave the potatoes in the hot pan to dry out. Mash potatoes until smooth." }, { "line_type": "ol", "section": "Procedure", "text": "Rub the butter into the flour until it's crumbly. Add salt, and mix in the mashed potatoes. Knead for a few minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Divide dough in half and roll into two rounds." }, { "line_type": "ol", "section": "Procedure", "text": "Combine sliced apples, sugar, cinnamon, and cloves in a pot. Heat through for 3 minutes, then remove from heat." }, { "line_type": "ol", "section": "Procedure", "text": "Use the two disks of potato bread like a sandwich and place the apple mixture into the middle." }, { "line_type": "ol", "section": "Procedure", "text": "Preheat a skillet with 2 tablespoons of oil, place the potato bread sandwich in it, and cook for three minutes each side." }, { "line_type": "ol", "section": "Procedure", "text": "Serve straight away." } ], "title": "Apple Potato Bread", "url": "https://en.wikibooks.org/wiki/Cookbook:Apple_Potato_Bread" }

{ "infobox": { "category": "/wiki/Category:Dessert_recipes", "difficulty": 3, "servings": "8", "time": "1 hour" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "¾ cup white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 egg" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup flour" }, { "line_type": "ul", "section": "Ingredients", "text": "1¼ teaspoons baking powder" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pinch of salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon vanilla" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup chopped walnuts or hickory nuts" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup chopped apples" }, { "line_type": "ol", "section": "Procedure", "text": "Beat sugar and egg until smooth." }, { "line_type": "ol", "section": "Procedure", "text": "Beat in flour, baking powder, salt, and vanilla." }, { "line_type": "ol", "section": "Procedure", "text": "Stir walnuts or hickory nuts and apples into the mixture." }, { "line_type": "ol", "section": "Procedure", "text": "Pour into a greased Dutch oven or 9 x 9-inch pan." }, { "line_type": "ol", "section": "Procedure", "text": "Bake at 325°F (160°C) for 30 minutes." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If you like topping, use whipped cream or ice cream." } ], "title": "Apple Pudding", "url": "https://en.wikibooks.org/wiki/Cookbook:Apple_Pudding" }

{ "infobox": { "category": "/wiki/Category:Muffin_recipes", "difficulty": 3, "servings": "18–21", "time": "45 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Template:Nutritionsummary\nCookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Breakfast" }, { "line_type": "p", "section": null, "text": "Muffins are one of many traditional breakfast quickbreads; unlike biscuits, muffins usually contain some form of fruit or other garnish. These muffins are especially healthy because they are made with whole wheat flour and oats. See the notes at the bottom of the recipe for ideas about how to customize this muffin recipe to your own tastes; the basic proportions should work for any flavor of oat muffin." }, { "line_type": "ul", "section": "Equipment", "text": "Large mixing bowl" }, { "line_type": "ul", "section": "Equipment", "text": "Smaller mixing bowl" }, { "line_type": "ul", "section": "Equipment", "text": "Measuring cups" }, { "line_type": "ul", "section": "Equipment", "text": "Measuring spoons" }, { "line_type": "ul", "section": "Equipment", "text": "Muffin pan(s)" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat oven to 425°F (220°C)." }, { "line_type": "ol", "section": "Procedure", "text": "Grease muffin pans with cold butter, shortening, or pan spray." }, { "line_type": "ol", "section": "Procedure", "text": "In a large bowl, thoroughly combine flour, oats, baking powder and baking soda." }, { "line_type": "ol", "section": "Procedure", "text": "In a smaller bowl, thoroughly combine eggs, sugar, milk, oil, apple, cinnamon, nutmeg, salt, vanilla and raisins." }, { "line_type": "ol", "section": "Procedure", "text": "Add wet ingredients to the dry ingredients and mix with bare hands until just combined. Do not overmix!" }, { "line_type": "ol", "section": "Procedure", "text": "Fill muffin cups about three-quarters full, then place on oven's upper rack and turn the oven down to 375°F (190°C)." }, { "line_type": "ol", "section": "Procedure", "text": "Rotate muffin pans 180° after 10 minutes; check for doneness after 15 minutes. Muffins usually take 20 to 25 minutes to cook completely." }, { "line_type": "ol", "section": "Procedure", "text": "Allow to cool briefly (2–5 minutes) before removing from pan." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Try using carrot instead of apple, or dried cranberries or other dried fruit instead of the raisins." }, { "line_type": "ul", "section": "Warnings", "text": "Overmixing will lead to worming, which is caused by gluten development. You will see this as vertical tunnels running through your muffins, much like a worm might leave. It will also lead to tough and chewy muffins." } ], "title": "Apple Raisin Oat Muffins", "url": "https://en.wikibooks.org/wiki/Cookbook:Apple_Raisin_Oat_Muffins" }

{ "infobox": { "category": "/wiki/Category:Breakfast_recipes", "difficulty": 3, "servings": null, "time": "20–25 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "A delicious muffin recipe filled with apples." }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup brown sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup all-purpose flour" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp cinnamon" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup butter or margarine, softened" }, { "line_type": "ul", "section": "Ingredients", "text": "1 ½ cups all-purpose flour" }, { "line_type": "ul", "section": "Ingredients", "text": "1 ½ tsp cinnamon" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp baking powder" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 egg" }, { "line_type": "ul", "section": "Ingredients", "text": "⅔ cup (180 ml) milk" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup (60 ml) cooking oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 grated apple" }, { "line_type": "ol", "section": "Procedure", "text": "Combine brown sugar, flour, and cinnamon in a mixing bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Cut in until mixture resembles coarse crumbs. Set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Combine softened margarine/butter, flour, cinnamon, sugar, and baking powder in a mixing bowl. Make a well in the center." }, { "line_type": "ol", "section": "Procedure", "text": "Beat egg, milk, and oil in a small bowl. Stir in apple. Pour into well. Stir until just moistened." }, { "line_type": "ol", "section": "Procedure", "text": "Fill standard muffin cups ¾ full with batter. Sprinkle streusel topping over the batter." }, { "line_type": "ol", "section": "Procedure", "text": "Bake at 400 °F (200 °C) for 15 to 20 minutes or until golden." }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "The muffins taste best when still warm." } ], "title": "Apple Streusel Muffins", "url": "https://en.wikibooks.org/wiki/Cookbook:Apple_Streusel_Muffins" }

{ "infobox": { "category": "/wiki/Category:Dessert_recipes", "difficulty": 4, "servings": "8–12", "time": "Prep: 45 minutesCooking: 35 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Apple strudel is said to be a famous Viennese dish. When the Turks occupied Hungary, they introduced strudel-like pastries to Hungarians. Thanks to the high percentage of gluten in the Hungarian wheat flour, strudel became quite popular in Hungary. From there the strudel found its way into the Viennese cuisine and later on conquered the whole Austrian-Hungarian monarchy." }, { "line_type": "p", "section": null, "text": "From 1800 onwards, many types of strudels were created, such as apple strudel, almond strudel, semolina strudel, rice strudel, and more. Each variation of an apple strudel, or a strudel in general, can be served as a main dish or a dessert. Whether it is eaten warm or cold, it always has a delicious taste!" }, { "line_type": "p", "section": null, "text": "Generally, it can be said that for the Austrian apple strudel it is important to choose green or tartish apples that are firm and not overripe. If the apples are too sour, just add some more sugar. The dough should be soft and smooth when it comes to stretching it. In former years, there was the saying that a woman is not mature until she is able to make a strudel dough thin enough to read a newspaper through it." }, { "line_type": "ol", "section": "Procedure", "text": "Combine the flour and salt. Mound the flour on a wooden work surface." }, { "line_type": "ol", "section": "Procedure", "text": "Make a well in the center of the flour. Add some of the water and oil to the well (be careful not to take too much liquid at once). Mix in a little flour from the edges (be careful not to break the \"wall\" of flour and let the liquid out). Knead mixture until liquid is incorporated." }, { "line_type": "ol", "section": "Procedure", "text": "Repeat step 2 until all the oil and water are incorporated." }, { "line_type": "ol", "section": "Procedure", "text": "Knead the dough until it is smooth and does not stick to the hands or the board anymore." }, { "line_type": "ol", "section": "Procedure", "text": "Flour a slightly warmed bowl (this dough does not like to get cold). Grease the dough with some extra oil so it cannot form a skin. Place the greased dough in the bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Cover the bowl with a damp dish cloth, but the cloth should not touch the dough. Let dough rest for 30 minutes (prepare the filling in the meantime). The dough should be soft and smooth." }, { "line_type": "ol", "section": "Procedure", "text": "Flour a very large cloth (e.g. a bedsheet). Put the dough on the sheet and tumble it" }, { "line_type": "ol", "section": "Procedure", "text": "Flour your hands. With the back of your hand facing upwards, place your hands under the dough. Spread your fingers to stretch the dough, and use the other hand to pull the dough towards the edge of the sheet. Repeat this gradually until the dough is as thin as paper. Be careful not to tear the dough with your fingers. Cut the thick edges off and discard." }, { "line_type": "ol", "section": "Procedure", "text": "Proceed to the filling and assembly stage." }, { "line_type": "ol", "section": "Procedure", "text": "Scatter the breadcrumbs over ⅔ of the dough. Arrange the apple slices on top of the breadcrumbs. Sprinkle sugar, cinnamon, raisins, and nuts over the apples." }, { "line_type": "ol", "section": "Procedure", "text": "Brush the remaining ⅓ of the dough with some melted butter." }, { "line_type": "ol", "section": "Procedure", "text": "Fold the side edges slightly in towards the center. These will be the ends of the strudel once it is rolled up. If you know how to roll a burrito, assembling the strudel is an analogous process." }, { "line_type": "ol", "section": "Procedure", "text": "Begin to roll up the strudel, starting with the apple section. Use the cloth to help roll the strudel up completely. Again, it is similar to rolling a burrito." }, { "line_type": "ol", "section": "Procedure", "text": "Transfer the strudel to a baking sheet. Brush the entire rolled-up strudel with some melted butter. Do not neglect the two ends." }, { "line_type": "ol", "section": "Procedure", "text": "Bake in a preheated 180°C oven for 35 minutes. Brush the strudel with melted butter two or three times during the first 15 minutes of baking to help it brown." }, { "line_type": "ol", "section": "Procedure", "text": "When browned and cooked through, remove from oven. Cool slightly." }, { "line_type": "ol", "section": "Procedure", "text": "Slice into individual portions, and serve sprinkled with powdered sugar." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "For the apple strudel of the old-Viennese style, ¼ L sour cream or slightly whipped cream, and 80 g coarsely chopped nuts are added to the original recipe before the strudel is rolled up." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "For the apple strudel of Salzburg's cuisine, some sugared milk is poured over the stuffing in order to keep the strudel juicy." }, { "line_type": "ul", "section": "References", "text": "Maier-Bruck, Franz. Das Große Sacher Kochbuch: Die österreichische Küche. Schuler, 1975, 491-494." }, { "line_type": "ul", "section": "References", "text": "Mörwald, Toni, Christoph Wagner. Die Süße Küche: Das österreichische Mehlspeiskochbuch. St. Pölten/Wien/Linz: NP Buchverlag, 2003, 16." } ], "title": "Apple Strudel", "url": "https://en.wikibooks.org/wiki/Cookbook:Apple_Strudel" }

{ "infobox": { "category": "/wiki/Category:Pork_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "4 thick-cut bone-in pork rib chops" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup freshly-squeezed lemon juice" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp dark honey" }, { "line_type": "ul", "section": "Ingredients", "text": "1½ tsp kosher salt" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups Apple Stuffing" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup Chop Rub" }, { "line_type": "ul", "section": "Ingredients", "text": "A heat-proof towel tied with twine and soaked with oil" }, { "line_type": "ol", "section": "Procedure", "text": "Combine lemon juice, honey, and salt in a gallon-size zip-top bag. Add pork chops, take as much air out as possible, and seal bag. Refrigerate 24 hours." }, { "line_type": "ol", "section": "Procedure", "text": "Take pork out of marinade. Using a narrow boning knife, make an incision in the side of the chop until you hit bone. Sweep the knife up and make the hole slightly larger. Repeat with remaining pork chops. Using a bagel slicer helps to stabilize the chops while cutting." }, { "line_type": "ol", "section": "Procedure", "text": "Place the apple stuffing inside a gallon size zip top plastic bag. Snip a small hole in the corner. Place snipped corner inside incision in one of the pork chops. Squeeze to dispense. Dispense about 2 tbsp into each pork chop." }, { "line_type": "ol", "section": "Procedure", "text": "Once all pork has been stuffed, massage the chop rub into both sides of each chop. Set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Quickly lube grill with the oiled towel. Grill pork over high heat 2 minutes, then rotate 90° and cook for another 2 minutes to get good grill marks. Flip and repeat 1 more time." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from grill and let rest for 7 minutes. Serve." } ], "title": "Apple Stuffed Pork Chops", "url": "https://en.wikibooks.org/wiki/Cookbook:Apple_Stuffed_Pork_Chops" }

{ "infobox": { "category": "/wiki/Category:Pork_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 boneless pork loin roast" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup Apple Stuffing" }, { "line_type": "ul", "section": "Ingredients", "text": "Grill Seasoning for Chops" }, { "line_type": "ul", "section": "Ingredients", "text": "Olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Dijon mustard" }, { "line_type": "ol", "section": "Procedure", "text": "Make a slit in the top center of the roast about 1¼ inch deep. Fill with Apple Stuffing. Brush opening with Dijon mustard, and press closed." }, { "line_type": "ol", "section": "Procedure", "text": "Brush roast with olive oil and liberally shake on grill seasoning. Set aside until needed." }, { "line_type": "ol", "section": "Procedure", "text": "Grill on a preheated charcoal grill, turning often, until internal temperature reaches 140°F." }, { "line_type": "ol", "section": "Procedure", "text": "Remove and let rest 7 minutes. Serve." } ], "title": "Apple Stuffed Pork Loin", "url": "https://en.wikibooks.org/wiki/Cookbook:Apple_Stuffed_Pork_Loin" }

{ "infobox": { "category": "/wiki/Category:Apple_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "This works great as a stuffing for pork chops and pork roasts. It also works well as a side with roast turkey." }, { "line_type": "ul", "section": "Ingredients", "text": "1½ cups cornbread, crumbled finely" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup dried apples" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup apple jelly" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup walnuts, roughly chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Kosher salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Freshly ground black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "4 egg yolks, beaten" }, { "line_type": "ul", "section": "Ingredients", "text": "4 egg whites, beaten to stiff peaks with ⅛ tsp cream of tartar" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup shredded Fontina cheese" }, { "line_type": "ol", "section": "Procedure", "text": "Combine all ingredients except cheese and egg whites. Gently fold in whipped egg whites, in a few batches." }, { "line_type": "ol", "section": "Procedure", "text": "Pour into a roasting pan. Top with shredded cheese and bake at 325°F for 30 minutes, or until browned and bubbly on top." }, { "line_type": "ol", "section": "Procedure", "text": "Remove and let rest for 7 minutes. Serve warm or use for Apple Stuffed Pork Chops." } ], "title": "Apple Stuffing", "url": "https://en.wikibooks.org/wiki/Cookbook:Apple_Stuffing" }

{ "infobox": { "category": "/wiki/Category:Dessert_recipes", "difficulty": 2, "servings": "6", "time": "1–6 hours" }, "text_lines": [ { "line_type": "p", "section": null, "text": "The combination of fruit and tapioca is agreeable to most people. Peaches and apples, either fresh or canned, are used most often for this purpose. For this recipe, the apples should be somewhat sour, as there will then be more character to the dessert. Canned or fresh peaches or canned pineapple may be used in exactly the same way as apples. If canned fruit is used, not so much sugar nor baking in the oven will be necessary." }, { "line_type": "ul", "section": "Ingredients", "text": "¾ cup pearl tapioca or ½ cup minute (instant) tapioca" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups boiling water" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon salt" }, { "line_type": "ul", "section": "Ingredients", "text": "6 apples" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup brown sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon cinnamon" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon butter" }, { "line_type": "ol", "section": "Procedure", "text": "If pearl tapioca is used, soak it for 4 or 5 hours and then drain off all the water. Minute tapioca will need no soaking. Add the tapioca to the boiling water and salt." }, { "line_type": "ol", "section": "Procedure", "text": "Cook in a double boiler until the tapioca is entirely transparent." }, { "line_type": "ol", "section": "Procedure", "text": "Peel and core the apples. Place them in a buttered baking dish, fill each cavity with sugar and cinnamon, and place a piece of butter on top of each." }, { "line_type": "ol", "section": "Procedure", "text": "Pour the hot tapioca over these, place in a hot oven, and bake until the apples are soft." }, { "line_type": "ol", "section": "Procedure", "text": "Serve either hot or cold with sugar and cream." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "This recipe was copied from \"Woman's Institute Library of Cookery, Vol. 4: Volume 4: Salads and Sandwiches; Cold and Frozen Desserts; Cakes, Cookies and Puddings; Pastries and Pies\" found at http://www.gutenberg.net/etext06/8loc410h.htm and wikified for this cookbook." } ], "title": "Apple Tapioca", "url": "https://en.wikibooks.org/wiki/Cookbook:Apple_Tapioca" }

{ "infobox": { "category": "/wiki/Category:Appetizer_recipes", "difficulty": 1, "servings": null, "time": "5 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Apple with Mustard and Goat Cheese is an eclectic yet easy-to-make appetizer. The unusual flavors and ingredient combinations makes this an excellent way to start a dinner party." }, { "line_type": "ul", "section": "Ingredients", "text": "2 Golden Delicious apples" }, { "line_type": "ul", "section": "Ingredients", "text": "Yellow prepared mustard" }, { "line_type": "ul", "section": "Ingredients", "text": "1 oz crumbly, fresh goat cheese" }, { "line_type": "ol", "section": "Procedure", "text": "Wash the apples and cut across (i.e. not from top to bottom) into slices ¼ inch thick. Preferably the apples should come from the refrigerator as the cold temperature will add to the contrast." }, { "line_type": "ol", "section": "Procedure", "text": "Spread one side of the apple slices with yellow mustard." }, { "line_type": "ol", "section": "Procedure", "text": "Crumble the goat cheese onto each slice." }, { "line_type": "ol", "section": "Procedure", "text": "Serve immediately as is." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Golden delicious apples are preferable, but any sweet, crisp apple will do." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Add honey-roasted nuts of some kind along with the goat cheese for an interesting combination." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "For a professional look, lay each slice of apple on lettuce or another type of garnish." } ], "title": "Apple with Mustard and Goat Cheese", "url": "https://en.wikibooks.org/wiki/Cookbook:Apple_with_Mustard_and_Goat_Cheese" }

{ "infobox": { "category": "/wiki/Category:Dessert_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "2–4 apples" }, { "line_type": "ul", "section": "Ingredients", "text": "2 pears" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pinch of sugar (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pinch of ground cinnamon (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup all-purpose flour" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ cup brown sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup margarine or butter" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup rolled oats" }, { "line_type": "ul", "section": "Ingredients", "text": "Dash of salt" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat oven to 375 °F." }, { "line_type": "ol", "section": "Procedure", "text": "Grease bottom of large casserole dish with some margarine." }, { "line_type": "ol", "section": "Procedure", "text": "Combine filling ingredients together and pour into casserole dish." }, { "line_type": "ol", "section": "Procedure", "text": "Combine topping ingredients together." }, { "line_type": "ol", "section": "Procedure", "text": "Layer topping on top of apple/pear mixture." }, { "line_type": "ol", "section": "Procedure", "text": "Bake uncovered in the middle of the preheated oven for 35–40 minutes, until bubbling and lightly brown on top." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Topping amount may be doubled if desired." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You may substitute more apples for the pears if desired." } ], "title": "Apple-Pear Crumble", "url": "https://en.wikibooks.org/wiki/Cookbook:Apple-Pear_Crumble" }

{ "infobox": { "category": "/wiki/Category:Cake_recipes", "difficulty": 2, "servings": "16", "time": "1 hour" }, "text_lines": [ { "line_type": "p", "section": null, "text": "This recipe is adapted from the public domain cookbook Recipes Tried and True.[1]" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup (1 stick/125 g/4.4. oz) butter, plus extra for greasing" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (225 g/7.9 oz) white sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1½ cups (125 g/4.4 oz) raisins" }, { "line_type": "ul", "section": "Ingredients", "text": "1¾ cups (250 g/8.8 oz) all-purpose flour" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon ground cloves" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon ground allspice" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon ground cinnamon" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup (125 g/4.4 oz) ground almonds" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon baking soda" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon hot water" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (275 g/9.7 oz) unsweetened applesauce" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat the oven to 180 °C (356 °F). Grease and line two round cake pans." }, { "line_type": "ol", "section": "Procedure", "text": "Cream butter and sugar in a mixing bowl until light and fluffy." }, { "line_type": "ol", "section": "Procedure", "text": "Mix in the raisins, flour, spices, almonds and applesauce." }, { "line_type": "ol", "section": "Procedure", "text": "Dissolve baking soda in hot water and stir into the batter." }, { "line_type": "ol", "section": "Procedure", "text": "Pour the batter into the prepared cake pans." }, { "line_type": "ol", "section": "Procedure", "text": "Bake for 45 minutes until golden." }, { "line_type": "ol", "section": "Procedure", "text": "Transfer the cakes to a wire rack and leave them to cool." } ], "title": "Applesauce Cake", "url": "https://en.wikibooks.org/wiki/Cookbook:Applesauce_Cake" }

{ "infobox": { "category": "/wiki/Category:Pork_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 pork belly from the loin end" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups salt" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 gallon apple cider" }, { "line_type": "ul", "section": "Ingredients", "text": "1 gallon iced water" }, { "line_type": "ul", "section": "Ingredients", "text": "Applewood chunks" }, { "line_type": "ol", "section": "Procedure", "text": "In a large pot, bring to apple cider to boil. Stir in salt and sugar until dissolved." }, { "line_type": "ol", "section": "Procedure", "text": "Transfer cider mixture to a very large container, and add iced water." }, { "line_type": "ol", "section": "Procedure", "text": "Once ice has melted and brine is cool enough, submerge the pork belly in the brine." }, { "line_type": "ol", "section": "Procedure", "text": "Refrigerate for 3 days." }, { "line_type": "ol", "section": "Procedure", "text": "Remove belly, and place on top of a running box fan for 30 minutes per side to dry out." }, { "line_type": "ol", "section": "Procedure", "text": "Place dry applewood chunks in the firebox of a cold smoker." }, { "line_type": "ol", "section": "Procedure", "text": "Insert pork belly and smoke for 3–4 hours." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from smoker and place in the freezer for up to 2 hours." }, { "line_type": "ol", "section": "Procedure", "text": "Slice bacon as thick or as thin as you like, and cook or refrigerate for up to 3 weeks." } ], "title": "Applewood Bacon", "url": "https://en.wikibooks.org/wiki/Cookbook:Applewood_Bacon" }

{ "infobox": { "category": "/wiki/Category:Salad_recipes", "difficulty": 1, "servings": "1", "time": "15 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "This is a very easy and healthy chicken salad recipe made with apple, dried apricots and yogurt. This recipe is enough for one person but it can be adjusted to make more." }, { "line_type": "ul", "section": "Ingredients", "text": "Shredded cooked chicken (about 2 small drumsticks)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 stalk celery, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1 medium apple, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp honey" }, { "line_type": "ul", "section": "Ingredients", "text": "3 dried apricots, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Strained plain yogurt" }, { "line_type": "ul", "section": "Ingredients", "text": "Hot paprika (optional)" }, { "line_type": "ol", "section": "Procedure", "text": "Combine shredded chicken, apricots, apple and celery." }, { "line_type": "ol", "section": "Procedure", "text": "Add yogurt, honey, and hot paprika powder, along with any other desired seasonings." }, { "line_type": "ol", "section": "Procedure", "text": "Mix well." } ], "title": "Apricot Chicken Salad", "url": "https://en.wikibooks.org/wiki/Cookbook:Apricot_Chicken_Salad" }

{ "infobox": { "category": "/wiki/Category:Wine_recipes", "difficulty": 2, "servings": null, "time": "1 month" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 pound dried apricots" }, { "line_type": "ul", "section": "Ingredients", "text": "4 quarts warm water" }, { "line_type": "ul", "section": "Ingredients", "text": "6½ cups white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "2¼ cups brown sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1½ cups raisins" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon ginger" }, { "line_type": "ul", "section": "Ingredients", "text": "2 lemons, sliced thin" }, { "line_type": "ul", "section": "Ingredients", "text": "2 oranges" }, { "line_type": "ul", "section": "Ingredients", "text": "½ yeast cake" }, { "line_type": "ol", "section": "Procedure", "text": "Wash the apricots in several changes of water, then dry and cut in halves." }, { "line_type": "ol", "section": "Procedure", "text": "Place apricots in a large crock, and pour on the warm water. Reserve ½ cup of water, and dissolve the yeast cake into it." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the sugars, fruit, raisins, and ginger." }, { "line_type": "ol", "section": "Procedure", "text": "Add the dissolved yeast and mix well." }, { "line_type": "ol", "section": "Procedure", "text": "Cover with the top of the crock and let stand." }, { "line_type": "ol", "section": "Procedure", "text": "Stir every other day." }, { "line_type": "ol", "section": "Procedure", "text": "After thirty days, strain the mixture and bottle it." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Be sure to check with national, regional, and municipal laws, to produce wine lawfully!" }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Please drink alcoholic beverages responsibly, and have someone sober drive you, if you need to travel after imbibing." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "To jump start the yeast, dissolve in water with a pinch of the sugar the night before starting, and let stand covered with cloth or a paper towel in a warm place, like the top of the refrigerator." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "An actual wine yeast from a wine making store or supplier would also improve outcome." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Extreme cleanliness will prevent spoiling due to bacteria or wild yeast." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "For best fermentation, keep in a temperature you are comfortable in. Too cool and it ferments slower, too warm and it will ferment bitter, too hot and the yeast will die. They are alive, you know!" } ], "title": "Apricot Wine", "url": "https://en.wikibooks.org/wiki/Cookbook:Apricot_Wine" }

{ "infobox": { "category": "/wiki/Category:Cabbage_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Arambašići are a speciality from Sinj, Croatia. Unlike some other cabbage rolls, which use fresh leaves, these are rolled up in whole pickled cabbage leaves." }, { "line_type": "ul", "section": "Ingredients", "text": "600 g beef (best from the neck), finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "150 g smoked ham or bacon, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "50–60 g suet from ox kidneys, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "200 g pork, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Mutton (optional), finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "2 large onions, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Some garlic" }, { "line_type": "ul", "section": "Ingredients", "text": "Cloves" }, { "line_type": "ul", "section": "Ingredients", "text": "Grated lemon rind" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Some ground cinnamon" }, { "line_type": "ul", "section": "Ingredients", "text": "2–3 cloves, crushed" }, { "line_type": "ul", "section": "Ingredients", "text": "1 grind nutmeg" }, { "line_type": "ul", "section": "Ingredients", "text": "1 head of whole pickled cabbage (sauerkraut) or fresh white of grape leaves" }, { "line_type": "ul", "section": "Ingredients", "text": "Smoked pork" }, { "line_type": "ul", "section": "Ingredients", "text": "Smoked ham or tongue" }, { "line_type": "ul", "section": "Ingredients", "text": "Broth or water" }, { "line_type": "ol", "section": "Preparation", "text": "Combine the beef, ham, suet, pork, and mutton in a bowl." }, { "line_type": "ol", "section": "Preparation", "text": "Add the chopped onions, garlic cloves, grated lemon rind, salt, pepper, a little cinnamon, crushed cloves, and ground nutmeg." }, { "line_type": "ol", "section": "Preparation", "text": "Mix all the ingredients well; knead together with your hands, if desired." }, { "line_type": "ol", "section": "Preparation", "text": "Separate the leaves from the sauerkraut head, setting aside the better ones for stuffing." }, { "line_type": "ol", "section": "Preparation", "text": "Cut away part of the leaf stalk at the base." }, { "line_type": "ol", "section": "Preparation", "text": "Add a spoonful of the meat mixture to each kraut leaf." }, { "line_type": "ol", "section": "Preparation", "text": "Roll the Arambašici from the base of each leaf, and fold the ends together well so that they do not fall apart during cooking." }, { "line_type": "ol", "section": "Preparation", "text": "Put 1 spoonful of grease in a deep stoneware casserole dish." }, { "line_type": "ol", "section": "Preparation", "text": "Pack and layer the Arambašici rolls tightly next to one another in the casserole dish." }, { "line_type": "ol", "section": "Preparation", "text": "Layer smoked meat between the layers of kraut rolls." }, { "line_type": "ol", "section": "Preparation", "text": "Pour the broth or water over the Arambašici. Cover tightly and cook 3–4 hours over low heat." }, { "line_type": "ol", "section": "Preparation", "text": "Shake casserole form several times, but do not stir." }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "It is best to pre-cook the Arambašici in the evening, and on the following day cook until done." }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "Apart from other ingredients, fresh sauerkraut is the most important for good and tasty Arambašici." }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "Arambašici is also delicious in the summer. Should you not be able to find any sauerkraut in the summer, you can also use fresh cabbage or grape leaves. Sort out the leaves and blanch them with boiling water to soften them. Fill with the Arambašici mixture and cook in the same manner as with the sauerkraut leaves." }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "Chopping the meat is better than running through a grinder, and in this way it retains more of its flavour." } ], "title": "Arambasici (Croatian Sour Cabbage Rolls)", "url": "https://en.wikibooks.org/wiki/Cookbook:Arambasici_(Croatian_Sour_Cabbage_Rolls)" }

{ "infobox": { "category": "/wiki/Category:Rice_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Originally posted to Foodista by Gaila Perez. Foodista recipes are released under a CC-BY license." }, { "line_type": "ul", "section": "Ingredients", "text": "1 lb of arborio rice (this is the type of rice used to make risotto)" }, { "line_type": "ul", "section": "Ingredients", "text": "4 oz of fresh mozzarella, grated" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup of grated Parmesan cheese" }, { "line_type": "ul", "section": "Ingredients", "text": "Ground black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "4 oz of ham, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon of butter, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1½ cups of breadcrumbs" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup of all-purpose flour" }, { "line_type": "ul", "section": "Ingredients", "text": "2 eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "A little olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Vegetable oil for frying" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups of your favorite marinara sauce" }, { "line_type": "ol", "section": "Procedure", "text": "Boil the rice in salted water until soft. Drain it well." }, { "line_type": "ol", "section": "Procedure", "text": "Mix in the grated cheese and some freshly ground black pepper. Let it cool." }, { "line_type": "ol", "section": "Procedure", "text": "Prepare filling by combining chopped ham and butter." }, { "line_type": "ol", "section": "Procedure", "text": "Spread the breadcrumbs in a plate or a serving tray. Spread the flour on another plate." }, { "line_type": "ol", "section": "Procedure", "text": "Put the eggs in a bowl and beat them a little." }, { "line_type": "ol", "section": "Procedure", "text": "Spread a spoonful of the cooled rice it in your hand. Add some filling in the middle, and use your other hand to close the rice over the filling. Set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Continue shaping rice balls with the remaining rice and filling. The finished balls should be the size of a small lemon." }, { "line_type": "ol", "section": "Procedure", "text": "Roll the balls in the flour. Dip them in beaten egg. Roll in the breadcrumbs to coat." }, { "line_type": "ol", "section": "Procedure", "text": "Heat a few inches of oil in a large pan. Fry the balls, turning occasionally, until golden brown all over." }, { "line_type": "ol", "section": "Procedure", "text": "Place finished arancini on paper towels to remove excess oil." }, { "line_type": "ol", "section": "Procedure", "text": "Warm up the marinara sauce." }, { "line_type": "ol", "section": "Procedure", "text": "When ready to serve, spoon some sauce on the serving plates. Place 3 to 4 arancini on each plate, and serve right away." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "When frying, the oil level should be at least halfway up the balls. Turn them once to fry on each half." } ], "title": "Arancini (Italian Fried Rice Balls)", "url": "https://en.wikibooks.org/wiki/Cookbook:Arancini_(Italian_Fried_Rice_Balls)" }

{ "infobox": { "category": "/wiki/Category:Meat_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Arisa is a unique dish only found in state of Johor, Malaysia. It is very rare nowadays, normally only served to royalty and social elites of Johor at formal functions and celebrations. This rarity reflects its passing as an oral tradition between mother to daughter." }, { "line_type": "ul", "section": "Ingredients", "text": "2 young chickens weighing 1.2 kg" }, { "line_type": "ul", "section": "Ingredients", "text": "500 g oats" }, { "line_type": "ul", "section": "Ingredients", "text": "4 red onions" }, { "line_type": "ul", "section": "Ingredients", "text": "15 cloves garlic" }, { "line_type": "ul", "section": "Ingredients", "text": "15 cardamom seeds" }, { "line_type": "ul", "section": "Ingredients", "text": "10 whole cloves" }, { "line_type": "ul", "section": "Ingredients", "text": "50 mm piece cinnamon stick" }, { "line_type": "ul", "section": "Ingredients", "text": "100 mm fresh ginger" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons white pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "340 g ghee" }, { "line_type": "ul", "section": "Ingredients", "text": "Onions, chopped" }, { "line_type": "ol", "section": "Procedure", "text": "Clean the chicken, and cut into fourths." }, { "line_type": "ol", "section": "Procedure", "text": "Place the chicken in a stock pot." }, { "line_type": "ol", "section": "Procedure", "text": "Blend the ginger and garlic. Cut red onion into quarters, and put the blended ingredients and onion into the stock pot." }, { "line_type": "ol", "section": "Procedure", "text": "Add 12 glasses of water, salt, cardamon seeds, cinnamon sticks and cloves." }, { "line_type": "ol", "section": "Procedure", "text": "Bring the chicken to boil." }, { "line_type": "ol", "section": "Procedure", "text": "Take out the chicken, debone it, and blend it into puree." }, { "line_type": "ol", "section": "Procedure", "text": "Sieve the chicken stock, bring it to boil again, add in the chicken puree, oats, white pepper, and salt to taste." }, { "line_type": "ol", "section": "Procedure", "text": "Stir nonstop until it thickens. Add in half of the ghee, and stir until the mixture is smooth." }, { "line_type": "ol", "section": "Procedure", "text": "Pour the mixture into a square mold, and make a depression in the middle." }, { "line_type": "ol", "section": "Procedure", "text": "Use the rest of the ghee to fry the onions. Place the fried onions into the depression." }, { "line_type": "ol", "section": "Procedure", "text": "Sprinkle additional fried onions on top to garnish." } ], "title": "Arisa (Malaysian Blended Chicken)", "url": "https://en.wikibooks.org/wiki/Cookbook:Arisa_(Malaysian_Blended_Chicken)" }

{ "infobox": { "category": "/wiki/Category:Dessert_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Arisa pitha is a sweet filled pancake from Odisha, India. It is made using sugar and a sweet pitha. A thick jantani (semi-solid mixture) of rice flour and sugar or jaggery is made into small semi-flat round shapes and fried in ghee or oil until golden brown. The crispy outer layer surrounds the soft insides." }, { "line_type": "ul", "section": "Ingredients", "text": "2 L (8.5 cups) water" }, { "line_type": "ul", "section": "Ingredients", "text": "0.5 kg jaggery or raw sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp powdered cinnamon" }, { "line_type": "ul", "section": "Ingredients", "text": "1 Tbsp ghee" }, { "line_type": "ul", "section": "Ingredients", "text": "1 kg rice flour" }, { "line_type": "ul", "section": "Ingredients", "text": "Ghee" }, { "line_type": "ul", "section": "Ingredients", "text": "Shredded fresh coconut flesh" }, { "line_type": "ul", "section": "Ingredients", "text": "Sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "200 g vegetable oil or ghee" }, { "line_type": "ul", "section": "Ingredients", "text": "Sesame seeds" }, { "line_type": "ol", "section": "Procedure", "text": "Dough: Boil water in a wide-mouth pan. Stir in sugar, salt, cinnamon, and ghee. Slowly and continuously stir in the rice flour. Cover the pan, and cook over low heat until the water is absorbed. The dough should be the consistency of chapati dough. Let cool." }, { "line_type": "ol", "section": "Procedure", "text": "Filling: Melt the ghee in a pan over medium heat. Add coconut and sugar. Cook, stirring, until the coconut turns golden brown." }, { "line_type": "ol", "section": "Procedure", "text": "Assembly: Knead the cooled rice mixture to make a smooth dough. Make small balls of dough, roll them, and stuff with the fried coconut mixture and sesame seeds." }, { "line_type": "ol", "section": "Procedure", "text": "Deep fry the filled pastries in the oil or ghee until golden brown all over.[1]" } ], "title": "Arisa Pitha (Fried Indian Sweet Rice Pastry)", "url": "https://en.wikibooks.org/wiki/Cookbook:Arisa_Pitha_(Fried_Indian_Sweet_Rice_Pastry)" }

{ "infobox": { "category": "/wiki/Category:Sauce_recipes", "difficulty": 1, "servings": null, "time": "1 day" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Arjoli (alternately spelled Ajjoli) is a Maltese dip or spread. It is typically held together with bread." }, { "line_type": "ul", "section": "Ingredients", "text": "2 packets Maltese galletti (round hard Ship's Biscuit)" }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh Basil, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh mint, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh parsley, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "4 cloves garlic, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "Olives (black and green), diced" }, { "line_type": "ul", "section": "Ingredients", "text": "Capers, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Anchovy paste" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp tomato paste (kunserva)" }, { "line_type": "ol", "section": "Procedure", "text": "Let the galletti soak in water overnight to soften." }, { "line_type": "ol", "section": "Procedure", "text": "Combine soaked galletti and all remaining ingredients in a mortar and pestle. Crush to a paste consistency." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Use dry Maltese bread instead of the galletti." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Add one or two sun-dried tomatoes for a spicy taste." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Another Maltese version of Ajjoli (alternative spelling) mixes lots of diced tomato flesh (no skin or seeds) with very finely diced garlic and plenty of olive oil which should be left for flavors to blend for at least an hour." } ], "title": "Arjoli (Maltese Herbed Bread Dip)", "url": "https://en.wikibooks.org/wiki/Cookbook:Arjoli_(Maltese_Herbed_Bread_Dip)" }

{ "infobox": { "category": "/wiki/Category:Rice_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Arroz con gandules is a Puerto Rican dish of rice, pigeon peas, smoked meat, and sofrito." }, { "line_type": "ul", "section": "Ingredients", "text": "2 medium yellow onions, cut into large chunks" }, { "line_type": "ul", "section": "Ingredients", "text": "3–4 Italian frying peppers (also known as cubanelle peppers)" }, { "line_type": "ul", "section": "Ingredients", "text": "16–20 cloves garlic, peeled" }, { "line_type": "ul", "section": "Ingredients", "text": "1 large bunch cilantro macho or common cilantro, washed (with roots if possible but just the leaves and stems are fine)" }, { "line_type": "ul", "section": "Ingredients", "text": "10–12 ají dulce chile peppers, seeded (e.g. ají cachucha, quechucha, ajicito, or ají gustoso)" }, { "line_type": "ul", "section": "Ingredients", "text": "10 leaves of culantro (recao), or another handful of cilantro" }, { "line_type": "ul", "section": "Ingredients", "text": "3–4 ripe plum tomatoes, seeded, cored and cut into chunks or roasted then skin and seeds removed" }, { "line_type": "ul", "section": "Ingredients", "text": "1 large red bell pepper, cored, seeded and cut into large chunks or roasted first then seeds and some skin removed" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup extra-virgin olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon achiote (annatto) seeds" }, { "line_type": "ul", "section": "Ingredients", "text": "3 cups sofrito (recipe below)" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup coarsely-chopped alcaparrado (manzanilla olives, pimiento, and capers)" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tablespoons of salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon fresh cracked black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon cumin seeds or ground cumin or more to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "2 teaspoons coriander seeds or ground coriander or more to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "5 tablespoons (⅓ cup) chopped Mexican mint (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "2 green plantains or 3 green bananas grated" }, { "line_type": "ul", "section": "Ingredients", "text": "1–2 whole pieces of smoked ham hock or smoked turkey, depending how big just for flavor" }, { "line_type": "ul", "section": "Ingredients", "text": "1½ pounds Puerto Rican salami (salchichón), ham, or chorizo, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "6 cups medium grain rice (do not rinse)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 bag (13 ounces) of frozen pigeon peas or 1 can (15 ounces) of pigeon peas" }, { "line_type": "ul", "section": "Ingredients", "text": "About 7 cups beef, chicken, turkey, or vegetable broth" }, { "line_type": "ul", "section": "Ingredients", "text": "6 bay leaves or avocado leaves" }, { "line_type": "ul", "section": "Ingredients", "text": "1 banana leaf or plantain leaf (optional)" }, { "line_type": "ol", "section": "Procedure", "text": "Add chopped onions to blender, and blend until liquefied." }, { "line_type": "ol", "section": "Procedure", "text": "With the motor running, add the remaining sofrito ingredients one at a time and process until smooth." }, { "line_type": "ol", "section": "Procedure", "text": "Remove and reserve 3 cups of sofrito for rice." }, { "line_type": "ol", "section": "Procedure", "text": "Heat the oil and annatto seeds in a small skillet over medium heat just until the seeds give off a lively, steady sizzle. Don't overheat the mixture or the seeds will turn black and the oil green. Once they're sizzling, pull the pan from the heat and let stand until the sizzling stops. Strain as much of the oil as you can into a heavy 5-quart pot or Dutch oven and let it stand for at least 5 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Lightly toast the cumin and coriander seeds in a small skillet over low heat for a few minutes before grinding them releases flavor and aroma. Keep an eye on them, they turn dark fast. Grind in a little spice grinder, coffee mill, or mortar and pestle." }, { "line_type": "ol", "section": "Procedure", "text": "If using frozen pigeon peas, boil them for 10 minutes before using. If using from a can, drain the liquid and rinse the peas." }, { "line_type": "ol", "section": "Procedure", "text": "Re-heat oil over high heat until rippling. Stir in ham hock and salami and brown. Add sofrito, alcaparrado, grated plantain, and salt. Cook until sofrito stops boiling and sizzles, about 5 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Add cumin, coriander, orégano brujo, bay leaves or avocado leaves, and black pepper. Cook, stirring in the sofrito for an additional 30–45 seconds until the aroma release from spices." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the rice and peas until everything is mixed together and rice is coated with oil all over. Stir in enough broth or water to cover the rice by the width of two fingers. Top with banana leaf (or pan lid), folding it up as necessary to fit over rice or can cut what ever sticks out pot." }, { "line_type": "ol", "section": "Procedure", "text": "Bring to a boil, then boil without stirring until the level of liquid meets the rice. Remove the banana leaf, give the rice a big stir, and put leaf back on top." }, { "line_type": "ol", "section": "Procedure", "text": "Reduce the heat to low, cover the pot with lid, and cook until the water has been absorbed and the rice is tender (about 20 minutes)." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The remaining sofrito will keep in the refrigerator for up to 3 days or freeze in ice trays and it will last a month. Tomatoes can be roasted and passed threw a strainer, removing seeds and skin as an option. Red peppers are usually roasted on an open flame before blending into sofrito." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Homemade broth is best, but you can use store-bought or water." } ], "title": "Arroz con Gandules (Puerto Rican Rice and Pigeon Peas)", "url": "https://en.wikibooks.org/wiki/Cookbook:Arroz_con_Gandules_(Puerto_Rican_Rice_and_Pigeon_Peas)" }

{ "infobox": { "category": "/wiki/Category:Rice_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "2 medium yellow onions, cut into large chunks" }, { "line_type": "ul", "section": "Ingredients", "text": "3–4 Italian frying peppers (also know as cubanelle peppers)" }, { "line_type": "ul", "section": "Ingredients", "text": "16–20 cloves garlic, peeled" }, { "line_type": "ul", "section": "Ingredients", "text": "1 large bunch cilantro, washed" }, { "line_type": "ul", "section": "Ingredients", "text": "10–12 ajices dulces (sweet chili peppers)" }, { "line_type": "ul", "section": "Ingredients", "text": "10 leaves of culantro (recao), or another handful of cilantro" }, { "line_type": "ul", "section": "Ingredients", "text": "3–4 ripe plum tomatoes, seeded, cored, and cut into chunks (or roasted with skin and seeds removed)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 large red bell pepper, cored, seeded, and cut into large chunks (or roasted with seeds and some skin removed)" }, { "line_type": "ul", "section": "Ingredients", "text": "⅓ cup extra-virgin olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "2 teaspoon achiote (annatto) seeds" }, { "line_type": "ul", "section": "Ingredients", "text": "1½ cup sofrito (recipe below)" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons Alcaparrado (manzanilla olives, pimientos, and capers)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon fresh cracked black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "1½ teaspoons cumin seeds or ground cumin" }, { "line_type": "ul", "section": "Ingredients", "text": "1½ teaspoons coriander seeds or ground coriander" }, { "line_type": "ul", "section": "Ingredients", "text": "1 can (5 oz) Vienna sausage, sliced with liquid saved" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup frozen, canned, or fresh corn kernels. If using fresh corn, cook and remove corn from cob ahead of time" }, { "line_type": "ul", "section": "Ingredients", "text": "3 cups medium grain rice (do not rinse)" }, { "line_type": "ul", "section": "Ingredients", "text": "About 2 cups beef, chicken, turkey or vegetable broth (homemade is best)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup dry white wine" }, { "line_type": "ul", "section": "Ingredients", "text": "2 bay leaves or avocado leaves" }, { "line_type": "ul", "section": "Ingredients", "text": "1 banana leaf or plantain leaf (optional)" }, { "line_type": "ol", "section": "Procedure", "text": "Chop the onion and add to blender. Bend until liquefied." }, { "line_type": "ol", "section": "Procedure", "text": "With the motor running, add the remaining ingredients one at a time and process until smooth." }, { "line_type": "ol", "section": "Procedure", "text": "Remove 1½ cup of sofrito for the rice. The sofrito will keep in the refrigerator for up to 3 days. Alternatively, freeze in ice trays and it will last a month." }, { "line_type": "ol", "section": "Procedure", "text": "Heat the oil and annatto seeds in a small skillet over medium heat just until the seeds give off a lively, steady sizzle. Don't overheat the mixture or the seeds will turn black and the oil green. Once they're sizzling away, pull the pan from the heat and let stand until the sizzling stops." }, { "line_type": "ol", "section": "Procedure", "text": "Strain as much of the oil as you can into a heavy pot or Dutch and let it stand for at least 5 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Lightly toast the cumin and coriander seeds in a small skillet over low heat for a few minutes. Keep an eye on them, they turn dark fast." }, { "line_type": "ol", "section": "Procedure", "text": "Remove seeds from the heat and grind in a little spice grinder or coffee mill." }, { "line_type": "ol", "section": "Procedure", "text": "Re-heat the annatto oil over high heat until rippling. Stir in vienna sausage and brown. Add sofrito, alcaparrado, salt, bay leaves, coriander, cumin, and pepper. Cook until sofrito stops boiling and sizzles, about 5 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the rice until everything is mixed together and rice is coated with oil all over." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in wine, liquid from vienna sausage and enough broth or water to cover the rice by the width of two fingers. Top with banana leaf (or pan lid), folding it up or cutting it as necessary to fit over rice." }, { "line_type": "ol", "section": "Procedure", "text": "Bring to a boil, then boil without stirring until the level of liquid meets the rice." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the banana leaf, give the rice a big stir, and put leaf back on top. Reduce the heat to low, cover the pot with lid, and cook until the water has been absorbed and the rice is tender (about 20 minutes)." }, { "line_type": "ol", "section": "Procedure", "text": "Once rice is fully cooked mix in corn and cook with lid for an additional minute." } ], "title": "Arroz con Maiz (Rice with Corn)", "url": "https://en.wikibooks.org/wiki/Cookbook:Arroz_con_Maiz_(Rice_with_Corn)" }

{ "infobox": { "category": "/wiki/Category:Chicken_recipes", "difficulty": 3, "servings": null, "time": "1 hour" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Arroz con pollo (trans: rice with chicken) is a traditional dish common throughout Spain and Latin America especially in Cuba, Panama, Peru, Puerto Rico, Costa Rica, and the Dominican Republic. It resembles Spanish paella, both in its ingredients and cooking technique, and may very well be a New World adaptation of it." }, { "line_type": "p", "section": null, "text": "Common ingredients for arroz con pollo include rice, vegetables, fresh herbs and chicken." }, { "line_type": "ul", "section": "Ingredients", "text": "1 ea. (1.3–1.8 kg) chicken, cut into serving pieces" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "4 cloves of fresh garlic, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 medium onion, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "225 g diced red bell pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "425 g (1 can) diced tomatoes" }, { "line_type": "ul", "section": "Ingredients", "text": "7.5 g (½ tablespoon) sweet paprika" }, { "line_type": "ul", "section": "Ingredients", "text": "14 g (½ oz) chopped cilantro" }, { "line_type": "ul", "section": "Ingredients", "text": "1.4 liter (6 cups) chicken stock" }, { "line_type": "ul", "section": "Ingredients", "text": "8 saffron threads or 1 teaspoon food coloring for yellow rice" }, { "line_type": "ul", "section": "Ingredients", "text": "370 g (2 cups) medium or long-grain rice" }, { "line_type": "ul", "section": "Ingredients", "text": "225 g (8 oz) canned peas (thoroughly drained)" }, { "line_type": "ol", "section": "Procedure", "text": "Season the chicken with two pinches of salt and a pinch of pepper." }, { "line_type": "ol", "section": "Procedure", "text": "Pour enough olive oil into a large skillet to just barely cover the bottom." }, { "line_type": "ol", "section": "Procedure", "text": "Sauté chicken in oil until brown. There are two ways to proceed from here: either remove the chicken from the skillet or keep it there." }, { "line_type": "ol", "section": "Procedure", "text": "Sauté garlic until brown. Be careful, garlic burns easily." }, { "line_type": "ol", "section": "Procedure", "text": "Add the onion, bell pepper, tomatoes and paprika. Sauté until the vegetables are tender." }, { "line_type": "ol", "section": "Procedure", "text": "Transfer the ingredients to a large stewing pot." }, { "line_type": "ol", "section": "Procedure", "text": "Add the cilantro, bouillon and saffron (or food coloring). Bring to a rolling boil." }, { "line_type": "ol", "section": "Procedure", "text": "Add the rice and mix well. Simmer over medium heat until the rice is cooked and the liquid is absorbed. Add more broth or water if the liquid evaporates before the rice is cooked." }, { "line_type": "ol", "section": "Procedure", "text": "Add the chicken to the pot (if you removed it previously) and cover it with rice. Wait two to three minutes to allow the chicken to warm." }, { "line_type": "ol", "section": "Procedure", "text": "Sprinkle peas on top of the rice." }, { "line_type": "p", "section": "External Links", "text": "Below are some more arroz con pollo recipes:" }, { "line_type": "ul", "section": "External Links", "text": "Recipe on In Mama's Kitchen website" }, { "line_type": "ul", "section": "External Links", "text": "Recipe on Simply Recipes website" }, { "line_type": "ul", "section": "External Links", "text": "Recipe on Allrecipes website" }, { "line_type": "ul", "section": "External Links", "text": "Recipe on Allrecipes website (alternate)" } ], "title": "Arroz con Pollo (Rice and Chicken)", "url": "https://en.wikibooks.org/wiki/Cookbook:Arroz_con_Pollo_(Rice_and_Chicken)" }

{ "infobox": { "category": "/wiki/Category:Spanish_recipes", "difficulty": 3, "servings": "6", "time": "90 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Arroz negro or arròs negre (\"black rice\" in Spanish and Catalan respectively) is a Valencian dish of cuttlefish (or squid) and rice which is very similar to seafood paella. In fact, some call it paella negra (black paella in Spanish)." }, { "line_type": "p", "section": null, "text": "Arroz negro should not be confused with black rice, the collective name for several types of rice that have a naturally dark color. This dish's dark color comes from the ink which also enhances its seafood flavor." }, { "line_type": "p", "section": null, "text": "The traditional recipe for this dish calls for squid ink, cuttlefish or squid, rice, garlic, green cubanelle peppers, sweet paprika, olive oil and seafood broth. However, many cooks add other seafood as well, such as crab and shrimp." }, { "line_type": "p", "section": null, "text": "In addition to Valencia, this dish is also popular in Cuba and Puerto Rico where it is known on both islands as arroz con calamares (rice with squid in Spanish)." }, { "line_type": "p", "section": null, "text": "The below recipe[1] is based on the one by Juanry Seguí, a prominent Valencian chef." }, { "line_type": "ul", "section": "Ingredients", "text": "3 pounds diced squid" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pounds green cubanelle peppers" }, { "line_type": "ul", "section": "Ingredients", "text": "6 cloves garlic, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups Valencian rice" }, { "line_type": "ul", "section": "Ingredients", "text": "3 teaspoons squid ink" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon sweet paprika" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon sea salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "8 oz crab" }, { "line_type": "ul", "section": "Ingredients", "text": "8 oz smelt or fish heads" }, { "line_type": "ul", "section": "Ingredients", "text": "1 medium onion" }, { "line_type": "ul", "section": "Ingredients", "text": "1 medium green or red bell pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "3 cloves of garlic" }, { "line_type": "ul", "section": "Ingredients", "text": "2 bay leaves" }, { "line_type": "ul", "section": "Ingredients", "text": "1 gallon of water" }, { "line_type": "ul", "section": "Equipment", "text": "15-inch (38-centimeter) paellera" }, { "line_type": "ul", "section": "Equipment", "text": "2-gallon pot" }, { "line_type": "ul", "section": "Equipment", "text": "Rice skimmer" }, { "line_type": "ul", "section": "Equipment", "text": "Sharp chopping knife" }, { "line_type": "ul", "section": "Equipment", "text": "Large serving spoon" }, { "line_type": "ul", "section": "Equipment", "text": "Potato masher" }, { "line_type": "ul", "section": "Equipment", "text": "A clean, white towel large enough to cover the paellera" }, { "line_type": "ul", "section": "Equipment", "text": "A wide heating source such as:\nA stove large enough to accommodate the size of the paellera (you'll have to straddle two burners at once and rotate the paellera periodically for even cooking.)\nA gas burner designed specifically for paelleras\nA charcoal barbecue\nA low, forged steel to support the paellera" }, { "line_type": "ul", "section": "Equipment", "text": "A stove large enough to accommodate the size of the paellera (you'll have to straddle two burners at once and rotate the paellera periodically for even cooking.)" }, { "line_type": "ul", "section": "Equipment", "text": "A gas burner designed specifically for paelleras" }, { "line_type": "ul", "section": "Equipment", "text": "A charcoal barbecue" }, { "line_type": "ul", "section": "Equipment", "text": "A low, forged steel to support the paellera" }, { "line_type": "p", "section": "Procedure", "text": "Please read Paella cooking techniques before attempting this recipe." }, { "line_type": "ol", "section": "Procedure", "text": "Cut one onion and one bell pepper into quarters and place in a large pot with the rest of the broth ingredients." }, { "line_type": "ol", "section": "Procedure", "text": "Boil for about 30 minutes. Occasionally press the ingredients against the bottom of the pot with a potato masher or ladle to squeeze out their flavors." }, { "line_type": "ol", "section": "Procedure", "text": "Strain the broth and set aside. Discard the boiled seafood." }, { "line_type": "ol", "section": "Procedure", "text": "Pour enough oil into a paellera to cover the bottom and heat over a medium flame." }, { "line_type": "ol", "section": "Procedure", "text": "Add 1 teaspoon of salt to cubanelles and sauté until soft." }, { "line_type": "ol", "section": "Procedure", "text": "Add squid and sauté for 2 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Add garlic and sauté until brown (be careful not to burn)." }, { "line_type": "ol", "section": "Procedure", "text": "Add rice and braise until coated with oil." }, { "line_type": "ol", "section": "Procedure", "text": "Add paprika and sauté for no more than 15 seconds then quickly add four cups of broth to prevent the paprika from burning." }, { "line_type": "ol", "section": "Procedure", "text": "Add squid ink and mix well." }, { "line_type": "ol", "section": "Procedure", "text": "Bring broth to a boil and then simmer for 2 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Taste the broth and invite your dinner guests to do so as well. If it tastes bland, add 1 teaspoon of salt at a time until everybody approves." }, { "line_type": "ol", "section": "Procedure", "text": "Add the rice." }, { "line_type": "ol", "section": "Procedure", "text": "Begin tasting the rice after it's been simmering for about 20 minute and reduce the heat a bit. Make sure the rice doesn't get too soft. Check the rice again every 10 minutes and reduce the heat slightly after each taste. Your goal is to wind up with rice that has a slightly underdone center. The time it takes to reach this point can vary from 30 minutes to an hour depending on your cooking gear." }, { "line_type": "ol", "section": "Procedure", "text": "Your paella is done once you've accomplished the following three things: 1) The rice should be slightly firm to the bite. Italians use the same approach when cooking pasta. They call this texture al dente, 2) The paella should be a little moist but not soupy, 3) You should have a bit of toasted rice on the bottom of the paellera. This is considered a delicacy throughout the Spanish-speaking world." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the paellera from the heat and cover it with a white towel (NOT ALUMINUM FOIL). Allow it to sit for 5 minutes before serving." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "To save time, start preparing the paella once the broth starts boiling." }, { "line_type": "ul", "section": "See also", "text": "Mastering the art of cooking paellas" }, { "line_type": "ul", "section": "External links", "text": "Mixed paella recipe presented by the Food Network" }, { "line_type": "ul", "section": "External links", "text": "Traditional paella recipes by a Spanish amateur cook" }, { "line_type": "ul", "section": "External links", "text": "Paella recipes presented by Spain-recipes.com" }, { "line_type": "ul", "section": "External links", "text": "Paella recipes from Sarah Jay" } ], "title": "Arroz Negro (Valencian Squid Rice)", "url": "https://en.wikibooks.org/wiki/Cookbook:Arroz_Negro_(Valencian_Squid_Rice)" }

{ "infobox": { "category": "/wiki/Category:Dip_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Artichoke hearts are readily available in cans and jars in many countries, and are increasingly used in the making of snack dips. Many national chain restaurants in the USA have some variety of artichoke dip, which is usually mayonnaise-based. One easy variation on the creamy artichoke dip is jokingly called the Artichoke Heart Attack, owing to the amount of mayonnaise and Parmesan cheese it contains." }, { "line_type": "p", "section": null, "text": "As an \"equal parts\" recipe, this is especially amenable to whipping up at the last minute for a party. Because the recipe consists of a mayonnaise base to which other ingredients are added, it is popular among those who like to add something distinctive." }, { "line_type": "p", "section": "Ingredients", "text": "Equal parts:" }, { "line_type": "ul", "section": "Ingredients", "text": "Artichoke hearts, drained and chopped or squeezed" }, { "line_type": "ul", "section": "Ingredients", "text": "Mayonnaise" }, { "line_type": "ul", "section": "Ingredients", "text": "Parmesan or Romano cheese" }, { "line_type": "ol", "section": "Procedure", "text": "Combine all ingredients to make dip." }, { "line_type": "ul", "section": "Serving", "text": "At room temperature, it is perfect for the savory dipping of vegetables, potato chips, and all other common party snacks. It becomes even better, however, as a warmed-up dip. Simply place it into a small, shallow, heat-resistant dish and broil it for just a little while, until the top turns slightly tan. It can also work well as a continuously warmed dip in a fondue pot, although it does need to be stirred every once in a while to prevent burning." }, { "line_type": "ul", "section": "Serving", "text": "This dip can also be used as the base for a sandwich. Spread the dip onto a good Italian roll, then broil it. When the dip turns a nice tan color, take it out of the broiler and finish the sandwich with lettuce and tomato." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "There are many who increase the amount of artichokes used, for health-conscious reasons. There are also versions that replace the mayonnaise with soft tofu." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Various items that are often added to the base artichoke dip, (to taste):\nSalt and pepper.\nChopped scallions, (green onions)\nDill weed\nFinely-chopped olives, (often with pimento)\nChopped tomatoes (an especially common addition)\nAny number of very finely chopped vegetables (sometimes pre-cooked but raw is fine)\nChopped spinach, cooked\n½ cup sour cream\n½ cup cream cheese\nMinced garlic\nSmall can chopped green chilis\nDijon Mustard (to taste)" }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Salt and pepper." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Chopped scallions, (green onions)" }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Dill weed" }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Finely-chopped olives, (often with pimento)" }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Chopped tomatoes (an especially common addition)" }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Any number of very finely chopped vegetables (sometimes pre-cooked but raw is fine)" }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Chopped spinach, cooked" }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "½ cup sour cream" }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "½ cup cream cheese" }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Minced garlic" }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Small can chopped green chilis" }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Dijon Mustard (to taste)" } ], "title": "Artichoke Dip with Parmesan", "url": "https://en.wikibooks.org/wiki/Cookbook:Artichoke_Dip_with_Parmesan" }

{ "infobox": { "category": null, "difficulty": 2, "servings": null, "time": "45 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Asa akpakpa is a type of corn porridge from the Akwa Ibom people of Nigeria. It is seasonal in Nigeria, usually prepared during the maize harvest season." }, { "line_type": "ul", "section": "Ingredients", "text": "Dried maize" }, { "line_type": "ul", "section": "Ingredients", "text": "Whole coconut" }, { "line_type": "ul", "section": "Ingredients", "text": "Water" }, { "line_type": "ul", "section": "Ingredients", "text": "Onion, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Ground crayfish" }, { "line_type": "ul", "section": "Ingredients", "text": "Dryfish/stockfish" }, { "line_type": "ul", "section": "Ingredients", "text": "Palm oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Ground pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Seasoning/stock cubes" }, { "line_type": "ul", "section": "Ingredients", "text": "Fluted pumpkin leaves" }, { "line_type": "ol", "section": "Procedure", "text": "Grind the dried maize kernels to a coarse flour/meal." }, { "line_type": "ol", "section": "Procedure", "text": "Break open the coconut, and reserve all of the coconut water. Remove the flesh from the shell, cut into pieces, and blend with some warm water until smooth." }, { "line_type": "ol", "section": "Procedure", "text": "Strain the blended coconut, squeezing the chaff well to extract all the liquid." }, { "line_type": "ol", "section": "Procedure", "text": "Transfer the coconut water and the extracted coconut milk to a pot. Add chopped onion, dryfish, ground crayfish, and a little palm oil. Bring to a boil, and simmer for a little while." }, { "line_type": "ol", "section": "Procedure", "text": "Add pepper, salt, and seasoning cubes. Gradually stir in the maize flour, and let simmer for about 10 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Add more liquid as necessary—it should have the consistency of a porridge. Stir in the pumpkin leaves, and allow to soften." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from the heat, and serve hot." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Coarse cornmeal can be substituted for the fresh ground maize." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Store-bought coconut milk can be used if you don't want to make your own from the coconut." } ], "title": "Asa Akpaakpa (Nigerian Corn Porridge)", "url": "https://en.wikibooks.org/wiki/Cookbook:Asa_Akpaakpa_(Nigerian_Corn_Porridge)" }

{ "infobox": { "category": "/wiki/Category:Pudding_recipes", "difficulty": 3, "servings": "4", "time": "40 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Asoka halwa is a very famous dessert in the district of Thiruvaiyaru in Tamil Nadu, India. The traditional dish is made with moong dal, sugar, and ghee, and it is served at wedding ceremonies." }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup split yellow moong dal" }, { "line_type": "ul", "section": "Ingredients", "text": "3 cups water" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "12 tablespoons ghee, divided" }, { "line_type": "ul", "section": "Ingredients", "text": "4 tablespoons wheat flour" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ teaspoon cardamom powder" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tablespoons broken cashews" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pinch red food colouring in 1 teaspoon water" }, { "line_type": "ol", "section": "Procedure", "text": "Dry roast the moong dal until it smells nutty and browns slightly." }, { "line_type": "ol", "section": "Procedure", "text": "Add 3 cups of water and pressure cook for about 7–8 whistles until the dal is soft and mushy." }, { "line_type": "ol", "section": "Procedure", "text": "Add 4 tablespoons ghee to a heavy-bottomed pot over medium-low heat, and cook the wheat flour in it until golden brown." }, { "line_type": "ol", "section": "Procedure", "text": "Stir the cooked dal into the flour mixture, and let it thicken for 5 minutes. Add the sugar." }, { "line_type": "ol", "section": "Procedure", "text": "Stirring continuously, start mixing in the remaining ghee 1 tablespoon at a time. Keep stirring until the mixture starts leaving the sides of the pan and the whole mixture forms a dough. It will take about 12–15 minutes and 6–7 tablespoons of ghee." }, { "line_type": "ol", "section": "Procedure", "text": "Heat 1 tablespoon of ghee in a separate frying pan, and add the cashews. Fry until slightly brown, then add to the halwa mixture." }, { "line_type": "ol", "section": "Procedure", "text": "Mix in the powdered cardamom and food color." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from the heat and let cool." } ], "title": "Ashoka Halwa (Mung Bean Pudding)", "url": "https://en.wikibooks.org/wiki/Cookbook:Ashoka_Halwa_(Mung_Bean_Pudding)" }

{ "infobox": { "category": "/wiki/Category:Soup_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Ashwe soup is a Nigerian soup prepared from ashwe (roselle) leaves. It is a quick-to-prepare Tiv soup." }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Tomatoes" }, { "line_type": "ul", "section": "Ingredients", "text": "Onions" }, { "line_type": "ul", "section": "Ingredients", "text": "Ashwe leaves" }, { "line_type": "ul", "section": "Ingredients", "text": "Palm oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Beef" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ol", "section": "Procedure", "text": "Blend pepper, tomatoes and onions together." }, { "line_type": "ol", "section": "Procedure", "text": "Pluck and chop the ashwe leaves." }, { "line_type": "ol", "section": "Procedure", "text": "Heat a small amount of palm oil in a pot. Add the blended mixture along with the ashwe leaves and beef." }, { "line_type": "ol", "section": "Procedure", "text": "Add salt to taste and stir slowly." }, { "line_type": "ol", "section": "Procedure", "text": "Cook for few minutes, then serve." } ], "title": "Ashwe Soup", "url": "https://en.wikibooks.org/wiki/Cookbook:Ashwe_Soup" }

{ "infobox": { "category": "/wiki/Category:Pork_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "2 slabs St. Louis style/cut pork spareribs" }, { "line_type": "ul", "section": "Ingredients", "text": "6 tbsp Barbecue Rub" }, { "line_type": "ul", "section": "Ingredients", "text": "Dry hickory chunks" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup soy sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup hoisin sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup sake" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tbsp honey" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp mirin" }, { "line_type": "ol", "section": "Procedure", "text": "Peel off the thin membrane on each rib. Season ribs with the barbecue rub and refrigerate for at least 1 hour." }, { "line_type": "ol", "section": "Procedure", "text": "Place hickory chunks in the firebox of a 250°F (120°C) smoker." }, { "line_type": "ol", "section": "Procedure", "text": "Combine remaining ingredients in a large sauce pan over high heat and bring to a boil. Cook, stirring occasionally, for 5 minutes or until slightly thickened. Set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Place ribs in smoker and cook for 5–6 hours, brushing with soy mixture often." }, { "line_type": "ol", "section": "Procedure", "text": "Brush meat sides generously with soy mixture and place under a preheated broiler until deeply browned. Watch carefully or it will burn!" }, { "line_type": "ol", "section": "Procedure", "text": "Slice into 1-rib portions and serve." } ], "title": "Asian Barbecue Ribs", "url": "https://en.wikibooks.org/wiki/Cookbook:Asian_Barbecue_Ribs" }

{ "infobox": { "category": "/wiki/Category:Duck_recipes", "difficulty": 3, "servings": "4", "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "A Mandarin orange glaze adds a nice charred crust to the duck seasoned with Asian spices like ginger and soy." }, { "line_type": "ul", "section": "Ingredients", "text": "4 ea. (28–32 oz / 800–900 g) boneless duck breasts" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp (5 ml) salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp (5 ml) freshly ground black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp (5 ml) ground ginger" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tbsp (7.5 ml) red pepper flake" }, { "line_type": "ul", "section": "Ingredients", "text": "1 star anise pod, ground" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tsp (10 ml) curry powder" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp (2.5 ml) freshly ground cinnamon" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp (5 ml) dried basil" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tsp (10 ml) garlic powder" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup (120 ml) canned Mandarin orange wedges in syrup, drained" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp (15 ml) soy sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp (30 ml) honey" }, { "line_type": "ul", "section": "Ingredients", "text": "1½ tbsp (22.5 ml) chile paste" }, { "line_type": "ol", "section": "Procedure", "text": "Combine salt, pepper, ginger, pepper flake, star anise, basil, curry powder, cinnamon, basil, and garlic powder. Set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Score skin of duck in a diamond pattern, being careful not to cut into flesh. Rub both sides of each duck breast with spice mixture. Refrigerate for at least 1 hour." }, { "line_type": "ol", "section": "Procedure", "text": "Preheat a grill to medium high heat." }, { "line_type": "ol", "section": "Procedure", "text": "Pulse oranges, soy sauce, honey, and chile paste in a food processor until smooth." }, { "line_type": "ol", "section": "Procedure", "text": "Pour into a large saucepan and bring to a boil over medium high heat. Cook until reduced by half. Let cool before using." }, { "line_type": "ol", "section": "Procedure", "text": "Grill duck on the preheated grill 4–5 minutes, brushing liberally with sauce once or twice. Flip and cook another 3–4 minutes, brushing liberally with glaze once or twice, for medium rare." }, { "line_type": "ol", "section": "Procedure", "text": "Bring remaining glaze to a boil. Pour into a dipping bowl and serve alongside the duck." } ], "title": "Asian Grilled Duck Breasts", "url": "https://en.wikibooks.org/wiki/Cookbook:Asian_Grilled_Duck_Breasts" }

{ "infobox": { "category": "/wiki/Category:Salmon_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Many fish work well with Asian-associated flavors of soy sauce, ginger, and curry. Salmon is used here." }, { "line_type": "ul", "section": "Ingredients", "text": "⅓ cup soy sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tbsp rice wine vinegar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp red pepper flake" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tsp curry powder" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp minced ginger" }, { "line_type": "ul", "section": "Ingredients", "text": "5 cloves garlic, smashed and minced" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp dark brown sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tsp freshly ground black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "1½ tbsp curry paste" }, { "line_type": "ul", "section": "Ingredients", "text": "4 ea. (24 ounces / 680 g) wild salmon fillets with skin, pin bones removed" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp basil, in chiffonade" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup chopped fresh cilantro" }, { "line_type": "ul", "section": "Equipment", "text": "Kettle-style charcoal grill" }, { "line_type": "ul", "section": "Equipment", "text": "Blender or food processor" }, { "line_type": "ul", "section": "Equipment", "text": "Gallon-size zip-top plastic bag" }, { "line_type": "ul", "section": "Equipment", "text": "Kitchen towel tied into a roll with kitchen twine and soaked in vegetable oil" }, { "line_type": "ul", "section": "Equipment", "text": "Aluminum foil" }, { "line_type": "ul", "section": "Equipment", "text": "Chimney starter" }, { "line_type": "ul", "section": "Equipment", "text": "Natural chunk or hardwood lump charcoal" }, { "line_type": "ol", "section": "Procedure", "text": "Purée all ingredients except salmon and fresh herbs in blender until smooth. Pour into plastic bag and add salmon; toss to coat. Seal, getting as much air out as possible, and refrigerate up to 4 hours." }, { "line_type": "ol", "section": "Procedure", "text": "After 4 hours, preheat 4.5 lbs (2 kg) charcoal in chimney. Disperse evenly around the bottom of the grill and reapply grate." }, { "line_type": "ol", "section": "Procedure", "text": "While charcoal heats, remove salmon from marinade. Discard remaining marinade. Let sit at room temperature until coals have heated." }, { "line_type": "ol", "section": "Procedure", "text": "Once the grate is hot, quickly swab the grate with the towel. Add salmon to the hottest part, skin side up, and cook 3–5 minutes per side for medium, rotating 90 degrees halfway to get grill marks." }, { "line_type": "ol", "section": "Procedure", "text": "Remove to a plate and cover tightly with aluminum foil. Let rest 5 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Move salmon to warmed individual plates, sprinkle with chopped herbs, and garnish with citrus wedges, if desired. Serve immediately." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If you don't know how to use a chimney starter, see the notes in Barbecue Wings." } ], "title": "Asian Grilled Salmon", "url": "https://en.wikibooks.org/wiki/Cookbook:Asian_Grilled_Salmon" }

{ "infobox": { "category": "/wiki/Category:Salad_recipes", "difficulty": 3, "servings": "4", "time": "15 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "This chicken salad is inspired by east and southeast Asian-associated flavors of soy, ginger, sesame, and mango." }, { "line_type": "ul", "section": "Ingredients", "text": "1½ cups broccoli flowerets" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup pea pods" }, { "line_type": "ul", "section": "Ingredients", "text": "6 cups torn mixed greens" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups thinly-sliced Nappa cabbage" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup julienned carrots" }, { "line_type": "ul", "section": "Ingredients", "text": "1 package (6 oz) grilled chicken breast, cut in strips" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ cups salad dressing (teriyaki ginger, Asian sesame with ginger, or balsamic vinaigrette)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 mango, peeled, seeded, and thinly sliced (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Sesame crackers (optional)" }, { "line_type": "ol", "section": "Procedure", "text": "In large saucepan quickly plunge broccoli and pea pods into boiling water for 30 seconds. Drain vegetables. Quickly rinse with cold water. Drain well." }, { "line_type": "ol", "section": "Procedure", "text": "In large bowl toss together the blanched broccoli and pea pods, greens, cabbage and carrots." }, { "line_type": "ol", "section": "Procedure", "text": "Add chicken." }, { "line_type": "ol", "section": "Procedure", "text": "Drizzle with salad dressing. Toss to coat." }, { "line_type": "ol", "section": "Procedure", "text": "Arrange on 4 serving plates." }, { "line_type": "ol", "section": "Procedure", "text": "Top with mango, if desired." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with crackers." } ], "title": "Asian-Inspired Chicken Salad", "url": "https://en.wikibooks.org/wiki/Cookbook:Asian-Inspired_Chicken_Salad" }

{ "infobox": { "category": "/wiki/Category:Porridge_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Asida is a traditional Sudanese porridge made from cooked wheat or sorghum flour. Often sweetened with honey or dates and flavored with spices, asida is a nourishing food that is enjoyed on various occasions, from family gatherings to festive celebrations." }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups wheat flour or sorghum flour" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups water" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ teaspoon salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Honey or dates" }, { "line_type": "ul", "section": "Ingredients", "text": "Ground cinnamon or cardamom (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Clarified butter or vegetable oil" }, { "line_type": "ul", "section": "Equipment", "text": "Large saucepan or pot" }, { "line_type": "ul", "section": "Equipment", "text": "Wooden spoon or spatula" }, { "line_type": "ul", "section": "Equipment", "text": "Mixing bowl" }, { "line_type": "ul", "section": "Equipment", "text": "Serving dish" }, { "line_type": "ul", "section": "Equipment", "text": "Stovetop" }, { "line_type": "ol", "section": "Procedure", "text": "In a mixing bowl, combine the flour and salt. Mix well to ensure the salt is evenly distributed." }, { "line_type": "ol", "section": "Procedure", "text": "In a large saucepan or pot, bring the water to a boil. Gradually add the flour mixture to the boiling water, stirring constantly with a wooden spoon or spatula to prevent lumps from forming." }, { "line_type": "ol", "section": "Procedure", "text": "Reduce the heat to low and continue stirring the mixture until it thickens to a porridge-like consistency. This usually takes around 10–15 minutes. Be sure to scrape the sides and bottom of the pot while stirring to prevent sticking." }, { "line_type": "ol", "section": "Procedure", "text": "Once the porridge thickens, remove the pot from heat. Wet your hands with cold water to prevent sticking, then shape the hot asida into a smooth, round mound or ball. You can also shape it into individual portions if desired." }, { "line_type": "ol", "section": "Procedure", "text": "Make a small well in the center of the asida and fill it with honey or place a few dates. Sprinkle ground cinnamon or cardamom over the top for additional flavor, if desired." }, { "line_type": "ol", "section": "Procedure", "text": "Transfer the asida to a serving dish or individual plates. Drizzle a little clarified butter or vegetable oil over the top for added richness and shine. Asida is traditionally eaten by tearing off a piece of the porridge with your fingers, rolling it into a small ball, and dipping it into the honey or date filling. It can be enjoyed warm or at room temperature." } ], "title": "Asida (Sudanese Porridge)", "url": "https://en.wikibooks.org/wiki/Cookbook:Asida_(Sudanese_Porridge)" }

{ "infobox": { "category": "/wiki/Category:Dessert_recipes", "difficulty": 3, "servings": "4–6", "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Asida bil zibda is a traditional Libyan dessert that is rich, creamy, and sweet. It is made with simple ingredients and has a smooth and velvety texture. This indulgent treat is often served on special occasions or as a comforting dessert. It can be enjoyed on its own or accompanied by a drizzle of honey or a sprinkle of powdered sugar." }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup butter, softened" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups semolina" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon ground cardamom" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup milk" }, { "line_type": "ul", "section": "Ingredients", "text": "Ground cinnamon, for garnish (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Chopped nuts, for garnish (optional)" }, { "line_type": "ul", "section": "Equipment", "text": "Large pot or saucepan" }, { "line_type": "ul", "section": "Equipment", "text": "Wooden spoon or spatula" }, { "line_type": "ul", "section": "Equipment", "text": "Stovetop" }, { "line_type": "ol", "section": "Procedure", "text": "In a large pot or saucepan, melt the butter over medium heat." }, { "line_type": "ol", "section": "Procedure", "text": "Add the semolina to the pot and cook, stirring continuously, for about 10 minutes, or until it turns golden brown and gives off a nutty aroma." }, { "line_type": "ol", "section": "Procedure", "text": "Reduce the heat to low and add the sugar and ground cardamom to the pot. Mix well to combine." }, { "line_type": "ol", "section": "Procedure", "text": "Gradually pour in the milk while stirring constantly to prevent lumps from forming." }, { "line_type": "ol", "section": "Procedure", "text": "Continue to cook the mixture, stirring continuously, for about 10–15 minutes, or until it thickens and pulls away from the sides of the pot. The consistency should be smooth and creamy." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the pot from the heat and cool slightly." }, { "line_type": "ol", "section": "Procedure", "text": "To serve, transfer the asida bil zibda to individual serving bowls or a large platter. Smooth the surface with the back of a spoon or a spatula." }, { "line_type": "ol", "section": "Procedure", "text": "If desired, sprinkle ground cinnamon and chopped nuts on top for garnish. Serve warm or at room temperature." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Asida bil zibda can be enjoyed as a dessert or even as a breakfast treat." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Adjust the amount of sugar according to your preference for sweetness." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Feel free to add a touch of rose water or orange blossom water to the mixture for a fragrant twist." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Stir the semolina continuously during the browning process to prevent it from burning." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Make sure to cook on low heat to allow the flavors to develop and prevent it from sticking to the pot." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Add a handful of raisins or chopped dried fruits to the mixture for added texture and sweetness." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "For a richer flavor, substitute part of the milk with heavy cream or evaporated milk." } ], "title": "Asida bil Zibda (Libyan Semolina Pudding)", "url": "https://en.wikibooks.org/wiki/Cookbook:Asida_bil_Zibda_(Libyan_Semolina_Pudding)" }

{ "infobox": { "category": "/wiki/Category:Sweet_potato_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Asondo, also known as dried sweet potatoes is a crunchy snack from the Tiv tribe of Nigeria, prepared from sweet potatoes." }, { "line_type": "ul", "section": "Ingredients", "text": "Sweet potatoes" }, { "line_type": "ul", "section": "Ingredients", "text": "Water" }, { "line_type": "ol", "section": "Procedure", "text": "Slice sweet potatoes in desired shape and size." }, { "line_type": "ol", "section": "Procedure", "text": "Boil sweet potatoes." }, { "line_type": "ol", "section": "Procedure", "text": "Dry in the sun for 2 to 3 days or dehydrate using a dehydrator until crispy." } ], "title": "Asondo (Nigerian Dried Sweet Potatoes)", "url": "https://en.wikibooks.org/wiki/Cookbook:Asondo_(Nigerian_Dried_Sweet_Potatoes)" }

{ "infobox": { "category": "/wiki/Category:Egg_recipes", "difficulty": 2, "servings": "4", "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Like the traditional Spanish omelet, frittata is a thick, hearty omelet filled with vegetables. A frittata may be filled with any variety of vegetables, cheeses, pastas, or meats. This recipe is for a simple vegetarian one." }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "2 garlic cloves, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 bunch of fresh asparagus, trimmed and chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "8 large eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "3 teaspoons milk (whole fat milk is best, but part skim would be fine)" }, { "line_type": "ul", "section": "Ingredients", "text": "2 teaspoons chopped fresh basil or 1 teaspoon dried basil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pinch of salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pinch of ground black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tablespoons grated Parmesan cheese" }, { "line_type": "ul", "section": "Equipment", "text": "12-inch (30cm) oven-safe frying pan (i.e. no plastic or wooden handles)" }, { "line_type": "ul", "section": "Equipment", "text": "Medium-sized bowl" }, { "line_type": "ul", "section": "Equipment", "text": "Whisk or fork" }, { "line_type": "ol", "section": "Procedure", "text": "In a bowl, beat together the eggs, milk, basil, salt and pepper. Set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Preheat broiler/oven to 350°F (175°C). Heat the olive oil in the heat-safe skillet over medium heat." }, { "line_type": "ol", "section": "Procedure", "text": "When the oil is hot, add the garlic and sauté until fragrant, about a minute." }, { "line_type": "ol", "section": "Procedure", "text": "Add the chopped asparagus and sauté for about 5 minutes until it begins to become tender." }, { "line_type": "ol", "section": "Procedure", "text": "Pour the egg mixture into the skillet and cook about 4 minutes or until bubbles begin to form in the center of the eggs." }, { "line_type": "ol", "section": "Procedure", "text": "Sprinkle the Parmesan cheese on top of the eggs, and immediately transfer the pan to the oven." }, { "line_type": "ol", "section": "Procedure", "text": "Cook under the broiler until the top puffs and browns, about 3 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the pan from the oven (careful, it will be hot) and cut the frittata into wedges." }, { "line_type": "ol", "section": "Procedure", "text": "Serve immediately with crusty bread and fresh fruit for a light spring dinner." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Try bitter greens like Swiss chard, ruby chard, or broccoli rabe." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Bell peppers, mushrooms, potatoes, and zucchini are all delicious in a frittata." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "For a meat version, try adding cubed ham, chopped bacon or pancetta, or any variety of sausage." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Different cheeses can be used, such as fontina, cheddar, havarti, Emmenthal, or Pecorino Romano." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You may also add ½ cup of cooked, drained pasta such as linguine, spaghetti, or even macaroni." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Adding breadcrumbs to the beaten eggs is another good way of adding bulk." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Wrap leftovers (if there are any) in tin foil and chill in refrigerator. Leftover frittata makes a great sandwich: just allow the eggs to come to room temperature and place them between two slices of buttered, toasted bread." }, { "line_type": "ul", "section": "See also", "text": "Fall Chanterelle Mushroom Frittata" } ], "title": "Asparagus Frittata", "url": "https://en.wikibooks.org/wiki/Cookbook:Asparagus_Frittata" }

{ "infobox": { "category": "/wiki/Category:Soup_recipes", "difficulty": 2, "servings": "4", "time": "1 hour" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "12 thick asparagus spears" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups water" }, { "line_type": "ul", "section": "Ingredients", "text": "1 medium shallot, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tablespoons unsalted butter" }, { "line_type": "ul", "section": "Ingredients", "text": "¼–1 cup whipping or light cream" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt, freshly ground black pepper, and cayenne pepper to taste" }, { "line_type": "ol", "section": "Procedure", "text": "Snap the tough ends off the asparagus spears." }, { "line_type": "ol", "section": "Procedure", "text": "Bring the water to a boil in a medium saucepan, salt the water lightly, and add the asparagus spears. Cook at a lively simmer for 10 minutes. Lift out with tongs and set aside. Reserve the cooking water." }, { "line_type": "ol", "section": "Procedure", "text": "In a separate saucepan large enough to hold the finished soup, heat the butter, add the chopped shallot, and cook gently until soft but not browned. Add the cooked asparagus spears and one cup of the cooking water and bring to a boil. Cook at a lively simmer for 5 minutes. Remove from the heat and strain the soup through a medium sieve into a bowl, reserving the liquid." }, { "line_type": "ol", "section": "Procedure", "text": "Purée the solids in a food processor with enough of the reserved liquid to allow the mixture to purée smoothly." }, { "line_type": "ol", "section": "Procedure", "text": "Strain the purée through the sieve back into the non-reactive saucepan, rubbing the mixture through with a flexible scraper or wooden spoon and leaving the fibrous parts in the sieve. Discard the contents of the sieve." }, { "line_type": "ol", "section": "Procedure", "text": "Add the cream and enough of the remaining asparagus cooking water to give the soup the consistency you want. Season to taste with salt, freshly ground black pepper, and cayenne pepper. Reheat gently over low heat, making sure not to let the soup boil." }, { "line_type": "ol", "section": "Procedure", "text": "Serve hot or chilled. If you want to serve it chilled, let it cool, then refrigerate it uncovered until thoroughly cold, then cover with plastic wrap. You can keep it refrigerated for up to 2 days." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Don't be tempted to omit the final straining of the soup! If you leave the bits of fibrous asparagus skin in the soup, they give it a very unpleasant texture. Use a sieve with a medium mesh, not too coarse and not too fine: too coarse will let too much of the fiber through, too fine will make the job of straining too difficult." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The richest version of this recipe, using a full cup of whipping cream, produces an especially luscious and velvety soup. For a lighter soup with fewer calories, use the smaller amount of whipping cream or substitute light cream. If you're planning to use only ¼ cup of cream, cook the asparagus in 3 cups of water so that you'll have enough cooking water to add to the finished soup to achieve the right consistency." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "To make this soup vegan, cook the asparagus in 3 cups of water, omit the cream, and use oil instead of butter to cook the shallot." } ], "title": "Asparagus Soup", "url": "https://en.wikibooks.org/wiki/Cookbook:Asparagus_Soup" }

{ "infobox": { "category": "/wiki/Category:Vegetable_recipes", "difficulty": 2, "servings": "4 servings", "time": "15 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Asparagus with sesame seeds and soy sauce pairs very well with grilled beef, lamb or salmon. It can also be served chilled as part of a brunch menu. Asparagus is high in folic acid and fibre. Using organic ingredients enhances taste, health and the environment." }, { "line_type": "ul", "section": "Ingredients", "text": "20–32 asparagus spears, preferably thin" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp (30 ml) soy sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp (15 ml) sesame seed oil" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp (30 ml) sesame seed (If available, use Gomasio instead, and omit the salt)" }, { "line_type": "ul", "section": "Ingredients", "text": "Kosher salt" }, { "line_type": "ul", "section": "Equipment", "text": "Steaming pot" }, { "line_type": "ul", "section": "Equipment", "text": "Bamboo steamer or asparagus steamer" }, { "line_type": "ol", "section": "Procedure", "text": "Prepare steamer and bring water to a boil." }, { "line_type": "ol", "section": "Procedure", "text": "Trim asparagus spears in half, discarding (or composting) the thicker ends." }, { "line_type": "ol", "section": "Procedure", "text": "Steam the asparagus for 8–10 minutes, until tender, but still crisp." }, { "line_type": "ol", "section": "Procedure", "text": "Heat a small skillet or frying pan on medium heat. Add the sesame seeds and shake or stir. They are done when they just begin to darken and give off a pleasant toasted aroma. Be careful not to leave unattended as they can easily burn." }, { "line_type": "ol", "section": "Procedure", "text": "Remove asparagus from steamer, shake to drain water, and arrange on serving plate." }, { "line_type": "ol", "section": "Procedure", "text": "Drizzle the soy sauce and the sesame oil over the asparagus." }, { "line_type": "ol", "section": "Procedure", "text": "Sprinkle with the sesame seeds, and give a very light sprinkle with the Kosher salt." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "One way to gauge the best place to cut an asparagus spear is to gently grasp each end and bend the spear. The point at which is begins to break is where the stem begins to become tougher." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Gomasio is a Japanese seasoning made with sesame seeds and salt. I obtain mine at a local health food store. It can also be spelled \"gomashio\"." } ], "title": "Asparagus with Sesame Seeds and Soy Sauce", "url": "https://en.wikibooks.org/wiki/Cookbook:Asparagus_with_Sesame_Seeds_and_Soy_Sauce" }

{ "infobox": { "category": "/wiki/Category:Beef_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Meat pepper soup is a spicy Nigerian dish including a variety of meats." }, { "line_type": "ul", "section": "Ingredients", "text": "Ehu seeds" }, { "line_type": "ul", "section": "Ingredients", "text": "Shaki, cut in bite-sized pieces" }, { "line_type": "ul", "section": "Ingredients", "text": "Kidney, cut in bite-sized pieces" }, { "line_type": "ul", "section": "Ingredients", "text": "Liver, cut in bite-sized pieces" }, { "line_type": "ul", "section": "Ingredients", "text": "Beef, cut in bite-sized pieces" }, { "line_type": "ul", "section": "Ingredients", "text": "Seasoning cubes" }, { "line_type": "ul", "section": "Ingredients", "text": "Thyme" }, { "line_type": "ul", "section": "Ingredients", "text": "Onions, quartered" }, { "line_type": "ul", "section": "Ingredients", "text": "Ground crayfish" }, { "line_type": "ul", "section": "Ingredients", "text": "Uziza leaves" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Water" }, { "line_type": "ol", "section": "Procedure", "text": "Toast the ehu seeds in a frying pan, stirring regularly until you can smell them and the outer membrane falls off easily. This enhances the aroma of the ehu seeds, but it is optional." }, { "line_type": "ol", "section": "Procedure", "text": "Grind the ehu seeds to a powder." }, { "line_type": "ol", "section": "Procedure", "text": "Place the shaki pieces in a pot, and cover with water. Bring to a boil, and simmer for 30 minutes, adding additional water as necessary." }, { "line_type": "ol", "section": "Procedure", "text": "Add the kidney and liver. Simmer for 30 minutes, adding additional water as necessary." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the beef, seasoning cubes, thyme, and onions. Simmer until the beef is tender." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the ground ehu, ground crayfish, uziza, pepper, and salt." }, { "line_type": "ol", "section": "Procedure", "text": "Remove any onion bits at this point. Boil for 5 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Serve." } ], "title": "Assorted Meat Pepper Soup", "url": "https://en.wikibooks.org/wiki/Cookbook:Assorted_Meat_Pepper_Soup" }

{ "infobox": { "category": "/wiki/Category:Goat_recipes", "difficulty": null, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Asun is a Nigerian dish of grilled goat meat in pepper sauce. It is a Yoruba delicacy often found at Nigerian parties." }, { "line_type": "ul", "section": "Ingredients", "text": "Goat meat, washed and cut into smaller pieces" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Stock cube" }, { "line_type": "ul", "section": "Ingredients", "text": "2 medium-sized onions" }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh habanero pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Bell pepper, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1 onion, chopped" }, { "line_type": "ol", "section": "Procedure", "text": "Place goat meat in a clean bowl. Add salt and stock cubes, and give a good massage. Marinate for at least 2 hours to properly season the meat." }, { "line_type": "ol", "section": "Procedure", "text": "Place the marinated goat meat on an electric barbecue grill or oven grill. Rub some vegetable oil on the meat." }, { "line_type": "ol", "section": "Procedure", "text": "Cover the grill, and grill for about 20 minutes. If you are using an oven grill, grill it for about 40 minutes at 180˚C." }, { "line_type": "ol", "section": "Procedure", "text": "In a food processor, blend the habanero pepper, and onions to a chunky paste." }, { "line_type": "ol", "section": "Procedure", "text": "Place a pan on medium heat. Add the grilled meat along with about ¾ cup water to introduce moisture. Let cook for about 5–10 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the pepper and onion mixture, and let cook for about 5–7 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Add the chopped bell pepper and onion. Combine thoroughly, and add salt to taste." }, { "line_type": "ol", "section": "Procedure", "text": "Add a tablespoon of vegetable oil, and combine very well. Leave to simmer for about 2 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Serve." } ], "title": "Asun (Goat in Pepper Sauce)", "url": "https://en.wikibooks.org/wiki/Cookbook:Asun_(Goat_in_Pepper_Sauce)" }

{ "infobox": { "category": "/wiki/Category:Sauce_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Ata ekuru (\"ekuru pepper\"), or obe ekuru (\"ekuru sauce\"), is a red sauce used to garnish ekuru. Without it, the ekuru cannot be enjoyed." }, { "line_type": "ul", "section": "Ingredients", "text": "4 pieces tatase (red bell peppers)" }, { "line_type": "ul", "section": "Ingredients", "text": "6 pieces rodo (scotch bonnet chiles)" }, { "line_type": "ul", "section": "Ingredients", "text": "10 pieces shombo (fresh cayenne pepper)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 alubosa (onion)" }, { "line_type": "ul", "section": "Ingredients", "text": "400 ml palm oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Seasoning cubes" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Fish (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Ground crayfish (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Beef (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Ponmo (optional)" }, { "line_type": "ol", "section": "Procedure", "text": "Combine the bell pepper, chiles, and cayenne pepper. Blend to a chunky paste." }, { "line_type": "ol", "section": "Procedure", "text": "Heat the palm oil in a pan. After about 5 minutes, add the blended pepper mixture to the hot oil. Season with salt and bouillon cubes to taste, and add any of the optional ingredients as desired." }, { "line_type": "ol", "section": "Procedure", "text": "Let cook over medium-low heat for about 30–40 minutes, until well-cooked and the oil is floating on top of the sauce." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with ekuru." } ], "title": "Ata Ekuru (Ekuru Sauce)", "url": "https://en.wikibooks.org/wiki/Cookbook:Ata_Ekuru_(Ekuru_Sauce)" }

{ "infobox": { "category": "/wiki/Category:Soup_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Atama soup is a very rich palm fruit soup, made of vegetables and mudu palm fruits and mostly consumed by the people from Southern Nigeria. It is the Akwa Ibom version of banga soup." }, { "line_type": "ul", "section": "Ingredients", "text": "1 kg meat" }, { "line_type": "ul", "section": "Ingredients", "text": "Smoked fish" }, { "line_type": "ul", "section": "Ingredients", "text": "Mudu palm fruit" }, { "line_type": "ul", "section": "Ingredients", "text": "Small piece of lime/alum" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon ground crayfish" }, { "line_type": "ul", "section": "Ingredients", "text": "Small bunch of atama leaves" }, { "line_type": "ul", "section": "Ingredients", "text": "Medium-sized snails" }, { "line_type": "ul", "section": "Ingredients", "text": "Water" }, { "line_type": "ul", "section": "Ingredients", "text": "Small piece of uyayak" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cubes of maggi or more to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup of periwinkles" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Equipment", "text": "Pot" }, { "line_type": "ul", "section": "Equipment", "text": "Stove" }, { "line_type": "ul", "section": "Equipment", "text": "Knife" }, { "line_type": "ul", "section": "Equipment", "text": "Bowl" }, { "line_type": "ol", "section": "Procedure", "text": "Cut a little piece of the tail end of periwinkle, then wash thoroughly and boil with a teaspoon of salt of about for about 8–10 minutes until it foams. Remove and wash thoroughly to get rid of the dirt." }, { "line_type": "ol", "section": "Procedure", "text": "Wash and boil palm fruits for about 30 minutes. Drain off water and pound for few minutes. Add palm fruits to warm water, mix thoroughly, and drain off the oily extract." }, { "line_type": "ol", "section": "Procedure", "text": "Remove unwanted bits of snails, add 2 tbsp salt, and knead to remove the slime. Use lime to wash snail thoroughly to remove the remaining slime. Season and boil snail until it’s cooked." }, { "line_type": "ol", "section": "Procedure", "text": "Cut and finely grind the atama leaves." }, { "line_type": "ol", "section": "Procedure", "text": "Pour the oily palm fruit extract in a pot, boil for about 5 minutes, add boiled snail, meat, cleaned fish, periwinkle, pepper, and maggi. Stir and allow to boil for about 10 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Add atama leaves, and let it boil for 10 minutes without stirring." }, { "line_type": "ol", "section": "Procedure", "text": "Add uyayak and salt to taste, then stir well. Allow to simmer for another 10–15 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from heat, then serve with pounded yam, fufu, or boiled rice." } ], "title": "Atama Soup", "url": "https://en.wikibooks.org/wiki/Cookbook:Atama_Soup" }

{ "infobox": { "category": "/wiki/Category:Ethiopian_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Atkilt wat is a flavorful and comforting dish that is a staple in Ethiopian cuisine. This hearty stew is made with a combination of cabbage, potatoes, carrots, and aromatic spices, creating a delicious and satisfying meal." }, { "line_type": "ul", "section": "Ingredients", "text": "2 carrots, peeled and sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons vegetable oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 onion, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "3 cloves of garlic, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon grated ginger" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon turmeric" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon paprika" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon cumin" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon coriander" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ teaspoon cayenne pepper, or to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "1 medium cabbage, finely shredded" }, { "line_type": "ul", "section": "Ingredients", "text": "2 large potatoes, peeled and cubed" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt, to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh cilantro, chopped, for garnish" }, { "line_type": "ul", "section": "Equipment", "text": "Large pot" }, { "line_type": "ul", "section": "Equipment", "text": "Wooden spoon or spatula" }, { "line_type": "ul", "section": "Equipment", "text": "Cutting board" }, { "line_type": "ul", "section": "Equipment", "text": "Chef's knife" }, { "line_type": "ol", "section": "Procedure", "text": "In a large pot, heat the vegetable oil over medium heat." }, { "line_type": "ol", "section": "Procedure", "text": "Add the chopped onion and sauté until it becomes soft and translucent." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the minced garlic and grated ginger, and cook for another minute until fragrant." }, { "line_type": "ol", "section": "Procedure", "text": "Add the turmeric, paprika, cumin, coriander, and cayenne pepper to the pot. Mix well to coat the onions and spices." }, { "line_type": "ol", "section": "Procedure", "text": "Add the cubed potatoes and sliced carrots to the pot. Stir to coat the vegetables with the spices." }, { "line_type": "ol", "section": "Procedure", "text": "Pour in a small amount of water (about ¼ cup) and cover the pot. Cook for about 5 minutes to soften the potatoes and carrots." }, { "line_type": "ol", "section": "Procedure", "text": "Add the finely shredded cabbage to the pot. Mix everything together and cover the pot. Cook for another 15–20 minutes, or until the cabbage is tender, stirring occasionally." }, { "line_type": "ol", "section": "Procedure", "text": "Taste and season with salt according to your preference." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the pot from the heat and let the stew rest for a few minutes. Garnish with freshly chopped cilantro before serving." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Adjust the spiciness of the stew by adding more or less cayenne pepper according to your taste preferences." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Feel free to add other vegetables like bell peppers or green beans for additional flavor and variety." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "To save time, you can prepare the vegetables in advance by shredding the cabbage and cubing the potatoes and carrots." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Make sure to cook the cabbage until it is tender but still retains some texture for a satisfying bite." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "For a vegan version, omit the vegetable oil and use a cooking spray or water for sautéing the onions and spices." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Add other spices or herbs like cardamom, cinnamon, or thyme for additional flavor variations." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Atkilt wat is a good source of dietary fiber from the cabbage." } ], "title": "Atkilt Wat (Ethiopian Cabbage and Potato Stew)", "url": "https://en.wikibooks.org/wiki/Cookbook:Atkilt_Wat_(Ethiopian_Cabbage_and_Potato_Stew)" }

{ "infobox": { "category": "/wiki/Category:Mousse_recipes", "difficulty": 1, "servings": null, "time": "15 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "This chocolate mousse recipe is low in carbohydrates, and is therefore acceptable for an Atkins-style diet." }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (240 ml) or 1 part half and half" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (240 ml) or 1 part heavy cream" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (240 ml) or 1 part water" }, { "line_type": "ul", "section": "Ingredients", "text": "4 scoops or 1 part Atkins Chocolate Shake Mix" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tsp or 1/24 part stevia extract or other sugar replacement" }, { "line_type": "ol", "section": "Procedure", "text": "Lightly whip half and half and cream in a blender." }, { "line_type": "ol", "section": "Procedure", "text": "Add other ingredients into blender." }, { "line_type": "ol", "section": "Procedure", "text": "Blend everything together until smooth." }, { "line_type": "ol", "section": "Procedure", "text": "Enjoy." } ], "title": "Atkins-Friendly Chocolate Mousse", "url": "https://en.wikibooks.org/wiki/Cookbook:Atkins-Friendly_Chocolate_Mousse" }

{ "infobox": { "category": "/wiki/Category:Dessert_recipes", "difficulty": 1, "servings": "4", "time": "5 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "This preparation is loosely inspired by tiramisu, and it contains rich dairy, egg, cocoa, and coffee. However, in order to make it compatible with the Atkins diet, it does not contain refined carbohydrates. As a result, it contains no cake, ladyfingers, or added sugar and is not a true tiramisu." }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup sour cream" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups cream cheese (not low-fat)" }, { "line_type": "ul", "section": "Ingredients", "text": "2 eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp baking cocoa" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp instant espresso powder" }, { "line_type": "ol", "section": "Procedure", "text": "Blend everything together until smooth." }, { "line_type": "ol", "section": "Procedure", "text": "Enjoy!" }, { "line_type": "ul", "section": "Warnings", "text": "This recipe contains raw eggs. Please see the module on Eggs for possible health effects." } ], "title": "Atkins-Friendly Mock Tiramisu", "url": "https://en.wikibooks.org/wiki/Cookbook:Atkins-Friendly_Mock_Tiramisu" }

{ "infobox": { "category": "/wiki/Category:Cake_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "A delicious chocolate cake recipe." }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups (470 ml) white sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 ¾ cup (415 ml) flour" }, { "line_type": "ul", "section": "Ingredients", "text": "1 ¾ cups (415 ml) baking cocoa powder" }, { "line_type": "ul", "section": "Ingredients", "text": "1 ½ teaspoon (7 ml) baking soda" }, { "line_type": "ul", "section": "Ingredients", "text": "1 ½ teaspoon (7 ml) baking powder" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon salt (5ml)" }, { "line_type": "ul", "section": "Ingredients", "text": "2 eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (235 ml) milk" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup (120 ml) vegetable oil" }, { "line_type": "ul", "section": "Ingredients", "text": "2 teaspoons (10 ml) vanilla extract" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (235 ml) boiling water" }, { "line_type": "ul", "section": "Ingredients", "text": "⅛ cup (30 ml) cocoa" }, { "line_type": "ul", "section": "Ingredients", "text": "7 oz (200 g) dark chocolate" }, { "line_type": "ul", "section": "Ingredients", "text": "⅛ cup (30 ml) boiling water" }, { "line_type": "ul", "section": "Ingredients", "text": "1/16 cup (15 ml) powdered sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "⅔ cup (156 ml) whipping cream" }, { "line_type": "ol", "section": "Procedure", "text": "Mix the dry ingredients well in a large bowl. For better texture, sift the dry ingredients together with a sieve or sifter." }, { "line_type": "ol", "section": "Procedure", "text": "Add the eggs, milk, vanilla, and vegetable oil, and mix well. Add the water, and mix it until it has a lot of little bubbles. This batter will be very thin." }, { "line_type": "ol", "section": "Procedure", "text": "Pour into two greased 9-inch round baking pans." }, { "line_type": "ol", "section": "Procedure", "text": "Bake in a preheated oven at 180°C for 30 minutes (about 20 minutes for a convection oven), or until a cake tester comes out clean. Remember not to over-bake the cake, as it may become really dry and lose all its moisture." }, { "line_type": "ol", "section": "Procedure", "text": "Cool the cakes completely, then unmold them." }, { "line_type": "ol", "section": "Procedure", "text": "Melt the chocolate by placing it in a double boiler." }, { "line_type": "ol", "section": "Procedure", "text": "Mix the sugar and cocoa together in a small bowl, then mix in the water." }, { "line_type": "ol", "section": "Procedure", "text": "Stir the sugar/cocoa/water mix into the melted chocolate." }, { "line_type": "ol", "section": "Procedure", "text": "Quickly stir in the cream and mix until it has a nice smooth consistency." }, { "line_type": "ol", "section": "Procedure", "text": "Immediately 'frost' the cake with this, making sure that there is quite a bit between the two layers of cake. The cake will need to be refrigerated to harden the fudge, so don't worry about its relatively liquid nature." }, { "line_type": "ol", "section": "Procedure", "text": "Refrigerate cake." }, { "line_type": "ol", "section": "Procedure", "text": "Serve warm after refrigeration. To serve, slice a piece and microwave it for about 20 seconds. It is heavenly as the fudge melts and soaks into the cake. Serve with ice cream if you so desire." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Higher quality chocolate and baking cocoa will make a HUGE difference in this cake. It is very worth the extra expense." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "A hot fudge sauce to go over top of the cake is a nice extra touch." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Don't try and substitute unsweetened chocolate for the dark chocolate." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Spices such as cinnamon can be added to the frosting if desired." } ], "title": "Atomic Fudge Cake", "url": "https://en.wikibooks.org/wiki/Cookbook:Atomic_Fudge_Cake" }

{ "infobox": { "category": "/wiki/Category:Dessert_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Atropellado de coco is a traditional Yucatecan dessert, containing coconut and sweet potato." }, { "line_type": "ul", "section": "Ingredients", "text": "Sweet potato" }, { "line_type": "ul", "section": "Ingredients", "text": "Sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "Cinnamon" }, { "line_type": "ul", "section": "Ingredients", "text": "Water" }, { "line_type": "ul", "section": "Ingredients", "text": "Ground coconut" }, { "line_type": "ol", "section": "Procedure", "text": "Bake or steam sweet potato until soft, then mash it." }, { "line_type": "ol", "section": "Procedure", "text": "Combine sugar, cinnamon, and water over medium-low heat to make a syrup." }, { "line_type": "ol", "section": "Procedure", "text": "Combine the sweet potato mash and sugar syrup." }, { "line_type": "ol", "section": "Procedure", "text": "Mix in ground coconut until it forms a workable dough." }, { "line_type": "ol", "section": "Procedure", "text": "Form dough into balls or other shapes and serve." } ], "title": "Atropellado de Coco (Coconut and Sweet Potato Dessert)", "url": "https://en.wikibooks.org/wiki/Cookbook:Atropellado_de_Coco_(Coconut_and_Sweet_Potato_Dessert)" }

{ "infobox": { "category": "/wiki/Category:Soup_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Atyever soup is a slippery Nigerian soup made from jute leaves. It is consumed by people from the Tiv tribe, and it is easy to prepare." }, { "line_type": "ul", "section": "Ingredients", "text": "Atyever (jute) leaves, rinsed and sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "Water" }, { "line_type": "ul", "section": "Ingredients", "text": "Palm oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Fish, rinsed" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper, blended" }, { "line_type": "ul", "section": "Ingredients", "text": "Maggi cubes" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ol", "section": "Procedure", "text": "Boil the atyever leaves." }, { "line_type": "ol", "section": "Procedure", "text": "Combine the palm oil, fish, blended pepper, and boiled atyever leaves in a pot. Cook for few minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Add maggi and salt to taste, then stir slowly until the soup is slippery enough." }, { "line_type": "ol", "section": "Procedure", "text": "Serve." } ], "title": "Atyever Soup", "url": "https://en.wikibooks.org/wiki/Cookbook:Atyever_Soup" }

{ "infobox": { "category": "/wiki/Category:Sandwich_recipes", "difficulty": 2, "servings": "4", "time": "6 hours" }, "text_lines": [ { "line_type": "p", "section": null, "text": "The au jus sandwich is also known as roast beef au jus, and is better known in America as the french dip sandwich. It traces its origins to downtown Los Angeles in either 1908 or 1918, when a local restaurant owner was making a sandwich for a police officer and accidentally dropped it into a pan of beef broth." }, { "line_type": "p", "section": null, "text": "The officer liked the sandwich so much that he brought some friends in the next day for the new invention. From that point on, the Au Jus sandwich went on to become internationally known. Two Los Angeles restaurants claim to have created the sandwich: Philippe The Original and Cole's Pacific Electric (P.E.) Buffet. Both have been in operation since 1908. For more information on the history of the sandwich, see the Wikipedia article." }, { "line_type": "ul", "section": "Ingredients", "text": "3 tablespoons flour" }, { "line_type": "ul", "section": "Ingredients", "text": "2–3 pounds (0.91–1.4 kg) roast or other cut of beef" }, { "line_type": "ul", "section": "Ingredients", "text": "1 beef bouillon cube" }, { "line_type": "ul", "section": "Ingredients", "text": "1 can (~2 cups / 16 oz / 470 ml) beef consommé, bouillon cube equivalent, or additional roast beef" }, { "line_type": "ul", "section": "Ingredients", "text": "1 can (~2 cups / 16 oz / 470 ml) French onion soup" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (2 sticks / 250 g / 8.8 oz) butter" }, { "line_type": "ul", "section": "Ingredients", "text": "1 can (16 oz / 470 ml) beer (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Spices (e.g. salt, pepper) (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "4 French/sandwich/hoagie rolls" }, { "line_type": "ol", "section": "Procedure", "text": "Combine all the ingredients except the rolls in a slow cooker or crock pot. Let the mixture simmer for at least six hours. This step is critical because it makes the meat tender." }, { "line_type": "ol", "section": "Procedure", "text": "Serve beef on split rolls." }, { "line_type": "ol", "section": "Procedure", "text": "You can either pre-dip the sandwich, or serve with a bowl of meat drippings. When serving the drippings separately, remove the beef shreds from the juices and serve with a small bowl of meat drippings on the side. Dip the sandwiches in the drippings as you eat." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Bread can be toasted and buttered before adding beef." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "In the original sandwich, the bread was dipped in the juice prior to adding the meat, rather than dipped at the table." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Other meats can be substituted, including lamb, pork, and turkey." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Try adding cheese, horseradish, or mustard to the sandwich." }, { "line_type": "ul", "section": "Warnings", "text": "Always follow the instructions for your slow cooker or crock pot." } ], "title": "Au Jus Sandwich", "url": "https://en.wikibooks.org/wiki/Cookbook:Au_Jus_Sandwich" }

{ "infobox": { "category": "/wiki/Category:Pie_recipes", "difficulty": null, "servings": "4–6 servings", "time": "40 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "This is a vegetable pie using tomatoes, aubergines (eggplant), onions, and mushrooms. You can make vegetable pie with many kinds of vegetables." }, { "line_type": "ul", "section": "Ingredients", "text": "250 g (1 cup) flour" }, { "line_type": "ul", "section": "Ingredients", "text": "100 g (0.4 cups) medium-soft butter (leave it out for a half-hour before making the crust)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 egg" }, { "line_type": "ul", "section": "Ingredients", "text": "Lukewarm water" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pinch of salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1–2 aubergines (eggplants)" }, { "line_type": "ul", "section": "Ingredients", "text": "1–2 onions" }, { "line_type": "ul", "section": "Ingredients", "text": "4 tomatoes" }, { "line_type": "ul", "section": "Ingredients", "text": "150 g (0.6 cups) of mushrooms" }, { "line_type": "ul", "section": "Ingredients", "text": "Grated cheese" }, { "line_type": "ul", "section": "Ingredients", "text": "Milk" }, { "line_type": "ul", "section": "Ingredients", "text": "1 egg yolk" }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh cream" }, { "line_type": "ol", "section": "Procedure", "text": "Add the flour to a large bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Add the butter, and rub it into the dough with your fingers until the pastry is nearly consistent in texture." }, { "line_type": "ol", "section": "Procedure", "text": "Add the egg, then some water bit by bit while working the pastry with your hands until it becomes soft and smooth. It should not be sticky, and it should look shiny and medium-yellow." }, { "line_type": "ol", "section": "Procedure", "text": "Cut the vegetables into thin slices." }, { "line_type": "ol", "section": "Procedure", "text": "Brown the vegetables in oil or butter or steam them, starting with the onions and aubergines (eggplant), then the mushrooms. Keep the tomatoes raw." }, { "line_type": "ol", "section": "Procedure", "text": "Roll the dough out about ⅛–¼ inch thick." }, { "line_type": "ol", "section": "Procedure", "text": "Butter a pie pan and fit the dough into the pan. Prick the dough all over with a fork, and line it with some aluminum foil in a curved shape." }, { "line_type": "ol", "section": "Procedure", "text": "Pre-bake the crust for about 10 minutes in a medium oven." }, { "line_type": "ol", "section": "Procedure", "text": "Take the crust out of the oven, and arrange the vegetables over the crust in whatever arrangement pleases you." }, { "line_type": "ol", "section": "Procedure", "text": "In a bowl, mix the egg yolk with some milk and a bit of fresh cream, then pour the mixture on top of the vegetables." }, { "line_type": "ol", "section": "Procedure", "text": "Cover with grated cheese." }, { "line_type": "ol", "section": "Procedure", "text": "Bake for 15–20 minutes in a medium oven." } ], "title": "Aubergine and Onion Vegetable Pie", "url": "https://en.wikibooks.org/wiki/Cookbook:Aubergine_and_Onion_Vegetable_Pie" }

{ "infobox": { "category": "/wiki/Category:Austrian_recipes", "difficulty": 3, "servings": "4", "time": "60 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Marillenknödel are a typical Austrian dish, consisting of sweet apricot-filled dumplings. They represent social, cultural, historical and geographical aspects of Austria. The term Marillenknödel is linguistically interesting as the term Marille is only used in Austria, while all other German-speaking countries use the term Aprikose instead." }, { "line_type": "p", "section": "History", "text": "In the imperial era, Bohemia was part of Austria. Since it was a poor country, many of its inhabitants went to Vienna to find work. Bohemian food was very much appreciated, so women easily found employment as cooks. Sweet dishes such as guglhupf, germknödel, topfenstrudel, powidltascherln, and marillenknödel were specialties. Although originally food of the poor, Bohemian dishes very soon became an indispensable part of the Austrian cuisine." }, { "line_type": "p", "section": "History", "text": "One delightful event in Austria is the Marillenkirtag in Spitz, which offers all kinds of apricot products, from Mariandl Marillenschnaps to Marillenmarmelade. Its undisputed highlight is a Marillenknödelautomat, a small wooden hut where Marillenknödel are sold. The customer buys a chip, which when thrown into a slot opens a drawer containing a wonderful Marillenknödel." }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup curd cheese (quark/topfen/farmer cheese)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 standard egg" }, { "line_type": "ul", "section": "Ingredients", "text": "3–4 tablespoons semolina flour" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "at least 5 tablespoons all-purpose flour" }, { "line_type": "ul", "section": "Ingredients", "text": "10 small apricots" }, { "line_type": "ul", "section": "Ingredients", "text": "10 cubes of sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "5 tablespoons butter (or more if needed)" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups bread crumbs" }, { "line_type": "ul", "section": "Ingredients", "text": "5 tablespoons of sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "Ground cinnamon" }, { "line_type": "ul", "section": "Ingredients", "text": "Powdered sugar" }, { "line_type": "ol", "section": "Procedure", "text": "Mix the curd with the egg in a wide bowl. Add the semolina and a pinch of salt." }, { "line_type": "ol", "section": "Procedure", "text": "Wait for about 20 minutes to allow the semolina to soak. Then, mix in as much flour as is necessary to make a smooth dough. In order to form fine dumplings later on, it is very important that the dough is not sticky. Again, wait for about 10 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "In the meantime, cut the apricots into two halves. Remove the pits and replace them with a sugar cube. Then, put the halves of the apricots together again." }, { "line_type": "ol", "section": "Procedure", "text": "Pour water and some salt into a big pot, and bring it to a boil." }, { "line_type": "ol", "section": "Procedure", "text": "Form the dumplings: divide the dough into 10 equal pieces, and mould them into flat, round disks. Flouring your hands will prevent the dough from sticking onto them. Wrap each apricot with one disk of dough, then roll the dumpling between your hands. Make sure that there are no holes in the dough and that the dough sticks to the apricots. Try to form evenly round dumplings. Don’t worry if this does not work out perfectly the first time you prepare dumplings. The breadcrumbs and the sugar, which the dumplings will be covered with later on, will conceal any irregularities." }, { "line_type": "ol", "section": "Procedure", "text": "Carefully put the dumplings into the boiling water. The water usually ceases to boil for a short while after the dumplings have been placed into the pot. Wait until it boils again, and then reduce heat. Let the dumplings boil slowly until they start rising to the surface of the water. Now cover the pot and wait for about another 4 minutes. The dumplings will gain size during this period." }, { "line_type": "ol", "section": "Procedure", "text": "In the meantime, heat the butter in a pan and add bread crumbs along with sugar and a bit of cinnamon. Fry the breadcrumbs until they turn light brown." }, { "line_type": "ol", "section": "Procedure", "text": "Drain the dumplings, then roll them in the toasted bread crumbs until they are covered all over." }, { "line_type": "ol", "section": "Procedure", "text": "Serve the Marillenknödel together with the remaining bread crumbs, and coat them with much powdered sugar." } ], "title": "Austrian Apricot Dumplings (Marillenknödel)", "url": "https://en.wikibooks.org/wiki/Cookbook:Austrian_Apricot_Dumplings_(Marillenkn%C3%B6del)" }

{ "infobox": { "category": "/wiki/Category:Meat_recipes", "difficulty": 2, "servings": null, "time": "50 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Faschierter Braten is a traditional Austrian dish of ground beef and pork, often served with mashed potatoes, caramelized onion rings, and sometimes a salad. Similar versions of the dish exist almost all over Europe. German Frikadelle are formed of the same meat mixture, and they are known as Faschierte Laibchen in Austria. The Hungarians like it a bit spicier and add paprika to the meat, forming a sausage link called cevapcici." }, { "line_type": "p", "section": null, "text": "The ease of preparation allows even poor cooks make this dish. For one thing, while the Braten is stewing in the oven, there is enough time to prepare the side dishes and to set the table. For another thing, neither lots of cookware, nor extraordinary spices are needed." }, { "line_type": "p", "section": null, "text": "If there is some Braten left, it can either be warmed over again or enjoyed as a cold snack. A typical Austrian version of such a cold snack is the so-called Brettl-Jause. For this, different types of cheese, fresh or pickled vegetables like tomatoes, pickles, onions, cucumber or capsicum, and meat are arranged on a plate." }, { "line_type": "ul", "section": "Ingredients", "text": "1 bread roll, cut into croûton-sized cubes" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup milk" }, { "line_type": "ul", "section": "Ingredients", "text": "½ onion, diced small" }, { "line_type": "ul", "section": "Ingredients", "text": "500 g mixed ground pork and ground beef" }, { "line_type": "ul", "section": "Ingredients", "text": "1 egg" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup breadcrumbs" }, { "line_type": "ul", "section": "Ingredients", "text": "500 ml consommé or vegetable broth" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Minced garlic" }, { "line_type": "ul", "section": "Ingredients", "text": "Marjoram" }, { "line_type": "ul", "section": "Ingredients", "text": "Mashed potatoes" }, { "line_type": "ul", "section": "Ingredients", "text": "Caramelized onion rings" }, { "line_type": "ul", "section": "Ingredients", "text": "Salad" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat the oven to 180°C." }, { "line_type": "ol", "section": "Procedure", "text": "Soak the bread cubes in the milk." }, { "line_type": "ol", "section": "Procedure", "text": "Sauté the onions in a pan over medium heat until golden yellow. Transfer them to a bowl with the ground meat." }, { "line_type": "ol", "section": "Procedure", "text": "Add the soaked bread, egg, and breadcrumbs. Season with salt, pepper, marjoram, and garlic to taste, then stir the mixture thoroughly until you have a solid consistency." }, { "line_type": "ol", "section": "Procedure", "text": "Shape the meat into a loaf form and place it in a baking dish." }, { "line_type": "ol", "section": "Procedure", "text": "Bake for approximately 40 minutes until golden brown." }, { "line_type": "ol", "section": "Procedure", "text": "Serve hot with potatoes, caramelized onions, and salad." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The original recipe can be enriched by adding different spices or vegetables to the meat or by mixing the meat with rice." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Depending on the kind of preparation, the Braten also has other names: Netzbraten when the ground meat mass is wrapped and roasted in a pork net; Falscher Hase when it is formed like the shape of a hare's back or Stephaniebraten when the roast is additionally filled with a hard boiled egg, pickles, and sausages." } ], "title": "Austrian Meatloaf (Faschierter Braten)", "url": "https://en.wikibooks.org/wiki/Cookbook:Austrian_Meatloaf_(Faschierter_Braten)" }

{ "infobox": { "category": "/wiki/Category:Dumpling_recipes", "difficulty": 2, "servings": "6–8 servings", "time": "Prep: 1 hourCooking: 40 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Serviettenknödel (ˌsɛr.vi.ˈɛt.ɛn ˈknø:dɘl) is a type of knoedel, a bread dumpling that plays an integral role in the culinary traditions of Austria, Bavaria, and the Czech Republic. These bread dumplings are often served alongside roast duck, goose, and pork, as well as many different kinds of dishes with hearty sauces such as Hungarian goulash and venison or mushroom ragout. The exact ingredients in the knödel vary slightly according to region and to season. Many cooks include wild garlic in the spring and in leeks in the autumn and winter. The version below is a seasonal standard." }, { "line_type": "ul", "section": "Ingredients", "text": "8.8 oz (250 g) stale French or Italian bread, cut into crouton-sized cubes" }, { "line_type": "ul", "section": "Ingredients", "text": "2 eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "1¼ cups (300 ml) milk (preferably whole milk)" }, { "line_type": "ul", "section": "Ingredients", "text": "4 Tbsp (60 g) butter" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup (60 g) finely-chopped onion (1 medium-sized onion)" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tsp (1 large dash) salt" }, { "line_type": "ul", "section": "Ingredients", "text": "½–1 bunch chopped broad-leaf parsley" }, { "line_type": "ol", "section": "Procedure", "text": "Mix the milk, eggs and salt together. Combine the mixture with the bread cubes and the parsley in a large mixing bowl, coating as much of the bread as possible with the mixture. Let the mixture rest." }, { "line_type": "ol", "section": "Procedure", "text": "Chop and sauté the onions. Cool enough to not cook the eggs, add them to the bread mixture, and mix thoroughly." }, { "line_type": "ol", "section": "Procedure", "text": "Let the mixture rest for an hour, mixing it through once or twice during the hour. The object here is to coat the cubes with the liquid mixture on all sides to allow them to absorb as much liquid as possible; this is especially necessary if your bread is more than a few days old." }, { "line_type": "ol", "section": "Procedure", "text": "Wet a fresh cotton dishcloth, tea towel, or cloth napkin. Some cooks brush the top side of the cloth with melted butter for more flavor, but this is not necessary. Completely unfold the dishcloth and place the bread mass in the middle of the cloth." }, { "line_type": "ol", "section": "Procedure", "text": "Next, form the bread mass into a 3-inch (~6 cm) thick log. Roll bread log up tightly in the cloth and tie off the ends of cloth with a short length of string or twine. Some cooks also tie a string around the middle as the edge of the cloth tends to pucker in the middle." }, { "line_type": "ol", "section": "Procedure", "text": "Bring a large pot of water to a boil, and then add salt. Slowly lower the serviettenknödel into the water and let cook for 40 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the serviettenknödel from the boiling water with tongs (or two forks in a pinch) and transfer to a large cutting board. Cut and remove the string; then unroll and remove the cloth." }, { "line_type": "ol", "section": "Procedure", "text": "To prepare the knödel for the table, begin at one end and cut ½-inch (1 cm) slices, taking only as many as you need in servings so that the knödel does not get cold." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The amount of butter can also be lessened or substituted with a neutral-tasting oil." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "A wooden cutting board is preferred, as the wood will absorb much of the excess water in the cloth." } ], "title": "Austrian Napkin Dumpling (Serviettenknödel)", "url": "https://en.wikibooks.org/wiki/Cookbook:Austrian_Napkin_Dumpling_(Serviettenkn%C3%B6del)" }

{ "infobox": { "category": "/wiki/Category:Beverage_recipes", "difficulty": 1, "servings": null, "time": "5 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Avocado coconut smoothie is a smoothie recipe made with avocado and coconut milk" }, { "line_type": "ul", "section": "Ingredients", "text": "Ripened avocado" }, { "line_type": "ul", "section": "Ingredients", "text": "Spinach (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Honey" }, { "line_type": "ul", "section": "Ingredients", "text": "Ice" }, { "line_type": "ul", "section": "Ingredients", "text": "Coconut milk" }, { "line_type": "ul", "section": "Equipment", "text": "Blender" }, { "line_type": "ol", "section": "Procedure", "text": "Blend coconut, avocado, honey, and spinach in a blender until smooth." }, { "line_type": "ol", "section": "Procedure", "text": "Add ice and serve chilled." }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "Do not use coconut water to make the smoothie as this will affect the overall outcome of the drink recipe." }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "To get a thinner smoothie, add more milk; add more ice to get a thicker smoothie." } ], "title": "Avocado Coconut Smoothie", "url": "https://en.wikibooks.org/wiki/Cookbook:Avocado_Coconut_Smoothie" }

{ "infobox": { "category": "/wiki/Category:Avocado_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "2–3 avocados" }, { "line_type": "ul", "section": "Ingredients", "text": "Paprika, to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon lemon juice" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt, to taste" }, { "line_type": "ol", "section": "Procedure", "text": "Remove the avocado flesh from the peel and pit." }, { "line_type": "ol", "section": "Procedure", "text": "Mash the avocado flesh with the remaining ingredients." }, { "line_type": "ol", "section": "Procedure", "text": "Let rest 5–10 minutes before serving." } ], "title": "Avocado Relish", "url": "https://en.wikibooks.org/wiki/Cookbook:Avocado_Relish" }

{ "infobox": { "category": "/wiki/Category:Ethiopian_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Awaze tibs is a flavorful and aromatic dish that showcases the vibrant spices of Ethiopian cuisine. This dish is made with tender pieces of meat, such as beef or lamb, stir-fried with a rich and spicy sauce known as awaze." }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons vegetable oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1.5 pounds beef or lamb, thinly sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 large onion, thinly sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "3 cloves of garlic, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons berbere spice" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon tomato paste" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon paprika" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon cayenne pepper, or to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon awaze sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon soy sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon vinegar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon salt, or to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh cilantro, chopped, for garnish" }, { "line_type": "ul", "section": "Equipment", "text": "Large skillet" }, { "line_type": "ul", "section": "Equipment", "text": "Wooden spoon or spatula" }, { "line_type": "ul", "section": "Equipment", "text": "Cutting board" }, { "line_type": "ul", "section": "Equipment", "text": "Chef's knife" }, { "line_type": "ol", "section": "Procedure", "text": "Heat the vegetable oil in a large skillet or wok over medium-high heat." }, { "line_type": "ol", "section": "Procedure", "text": "Add the thinly sliced meat to the hot skillet and stir-fry for 3–4 minutes until browned and cooked through. Remove the cooked meat from the skillet and set it aside." }, { "line_type": "ol", "section": "Procedure", "text": "In the same skillet, add the sliced onion and minced garlic. Stir-fry for about 2–3 minutes until the onion becomes translucent and fragrant." }, { "line_type": "ol", "section": "Procedure", "text": "Add the berbere spice, tomato paste, paprika, and cayenne pepper to the skillet. Stir well to coat the onions and garlic with the spices." }, { "line_type": "ol", "section": "Procedure", "text": "Return the cooked meat to the skillet and toss it with the spiced onion mixture." }, { "line_type": "ol", "section": "Procedure", "text": "Add the awaze sauce, soy sauce, vinegar, and salt to the skillet. Stir everything together to combine the flavors and coat the meat evenly." }, { "line_type": "ol", "section": "Procedure", "text": "Continue to stir-fry for another 2–3 minutes until the sauce thickens and coats the meat." }, { "line_type": "ol", "section": "Procedure", "text": "Taste the dish and adjust the seasoning with salt or additional spices according to your preference." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the skillet from the heat and garnish the with freshly chopped cilantro." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Adjust the spiciness of the dish by adding more or less cayenne pepper and berbere spice, according to your taste preferences." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Awaze sauce can be found in Ethiopian grocery stores or made at home using a combination of spices and peppers." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Awaze tibs is traditionally served with injera, a sourdough flatbread that complements the spicy flavors of the dish. You can also serve it with rice or bread." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Serve the stir-fry with a side of fresh salad or steamed vegetables for a complete and balanced meal." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "For a tender and flavorful meat, marinate it in the awaze sauce for at least 30 minutes before cooking." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Stir-fry the ingredients on high heat for a shorter duration to retain the juiciness of the meat." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Add diced bell peppers, carrots, or other vegetables to the stir-fry for added color and texture." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Experiment with different protein options like chicken or tofu for a variation in flavors and dietary preferences." } ], "title": "Awaze Tibs (Spicy Ethiopian Meat Stir-Fry)", "url": "https://en.wikibooks.org/wiki/Cookbook:Awaze_Tibs_(Spicy_Ethiopian_Meat_Stir-Fry)" }

{ "infobox": { "category": "/wiki/Category:Chicken_recipes", "difficulty": 3, "servings": "5–6 servings", "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Ayam Goreng is an Indonesian fried chicken dish. This version features an accompanying butter sauce." }, { "line_type": "ul", "section": "Ingredients", "text": "1 medium-sized chicken, cut into small pieces (12–16 pieces)" }, { "line_type": "ul", "section": "Ingredients", "text": "Juice of 2 lemons" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups frying oil" }, { "line_type": "ul", "section": "Ingredients", "text": "4 cloves garlic, thinly sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 small onion, thinly sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "4 tbsp butter" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp Worcestershire sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp regular soy sauce (tamari)" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp Chinese cooking wine" }, { "line_type": "ul", "section": "Ingredients", "text": "8 tbsp Indonesian sweet soy sauce (kecap manis)" }, { "line_type": "ul", "section": "Ingredients", "text": "Slices of 2 limes" }, { "line_type": "ol", "section": "Procedure", "text": "Season the chicken pieces with salt. Coat with lemon juice, and let marinate for 15–20 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Heat the oil to about 350°F (180°C), and fry chicken until it is golden. Remove chicken from oil, and set aside to drain." }, { "line_type": "ol", "section": "Procedure", "text": "Sauté the garlic and onion for a minute or two. Add the remaining sauce ingredients." }, { "line_type": "ol", "section": "Procedure", "text": "Stir fry for a minute and then add chicken pieces. Toss to coat." }, { "line_type": "ol", "section": "Procedure", "text": "Serve hot with lime wedges." }, { "line_type": "ul", "section": "See also", "text": "Ayam Goreng" } ], "title": "Ayam Goreng Mentega (Fried Chicken in Sweet Butter Sauce)", "url": "https://en.wikibooks.org/wiki/Cookbook:Ayam_Goreng_Mentega_(Fried_Chicken_in_Sweet_Butter_Sauce)" }

{ "infobox": { "category": "/wiki/Category:Rice_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Ayamase jollof rice is a dish of Nigerian rice made with green bell pepper and green habanero pepper." }, { "line_type": "ul", "section": "Ingredients", "text": "1.5 kg assorted meat, cut in small pieces" }, { "line_type": "ul", "section": "Ingredients", "text": "8 medium green bell peppers, washed and seeded" }, { "line_type": "ul", "section": "Ingredients", "text": "12 small habanero peppers, washed and seeded" }, { "line_type": "ul", "section": "Ingredients", "text": "1 medium onion" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup of bleached palm oil" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons iru" }, { "line_type": "ul", "section": "Ingredients", "text": "3 stock cubes" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoon ground crayfish" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tablespoon salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup meat stock" }, { "line_type": "ul", "section": "Ingredients", "text": "2 ½ cups uncooked rice, washed until the water runs clear" }, { "line_type": "ul", "section": "Ingredients", "text": "Shaki" }, { "line_type": "ul", "section": "Ingredients", "text": "Kpomo" }, { "line_type": "ul", "section": "Ingredients", "text": "2 fillets smoked mackerel, deboned" }, { "line_type": "ol", "section": "Procedure", "text": "Cook the assorted meat pieces until tender. Fry them in oil to brown them. Set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Blend the bell pepper, habanero, and onions to a rough paste." }, { "line_type": "ol", "section": "Procedure", "text": "Heat the bleached palm oil in a pot over high heat. Add the blended pepper mixture, and cook, stirring." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the iru, stock cubes, ground crayfish, and salt. Let cook for about 10 mins, stirring often." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the meat stock and enough extra water to cook the rice. Bring to a boil, and stir in the rice." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the shaki and kpomo. Cover, and cook until the rice is tender." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the smoked mackerel, and let it steam for a few minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the fried meat, and remove from the heat." } ], "title": "Ayamase Jollof Rice", "url": "https://en.wikibooks.org/wiki/Cookbook:Ayamase_Jollof_Rice" }

{ "infobox": { "category": "/wiki/Category:Nigerian_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Ayaraya ji is a Nigerian dish of yam and pigeon peas popular in the Nigerian state of Enugu. It's easy to prepare and its taste is irresistible." }, { "line_type": "ul", "section": "Ingredients", "text": "Pigeon peas (fio-fio)" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Seasoning cube" }, { "line_type": "ul", "section": "Ingredients", "text": "Yam (preferably old yam), peeled and chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Palm oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Onion, shredded" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper, blended" }, { "line_type": "ul", "section": "Ingredients", "text": "Uziza seed or leaf, pounded" }, { "line_type": "ul", "section": "Ingredients", "text": "Ukpaka" }, { "line_type": "ul", "section": "Equipment", "text": "Bowl" }, { "line_type": "ul", "section": "Equipment", "text": "Cooking pot" }, { "line_type": "ul", "section": "Equipment", "text": "Knife" }, { "line_type": "ul", "section": "Equipment", "text": "Stove" }, { "line_type": "ol", "section": "Procedure", "text": "Pick any stones or debris from the pigeon peas. Cook in salted boiling water with a seasoning cube until soft." }, { "line_type": "ol", "section": "Procedure", "text": "Add the yam to the pot, and cook until softened. When the yam and pigeon peas are well cooked, remove from the heat and set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Heat a substantial amount of palm oil in another pot. Add the shredded onions, blended pepper, and ukpaka. Cook for 3 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Add the uziza, and cook for 2 minutes. Season with salt." }, { "line_type": "ol", "section": "Procedure", "text": "Stir the sauce into the pigeon pea mixture. Cook for about 7 minutes, then remove from the heat." } ], "title": "Ayaraya Ji (Nigerian Pigeon Peas and Yam)", "url": "https://en.wikibooks.org/wiki/Cookbook:Ayaraya_Ji_(Nigerian_Pigeon_Peas_and_Yam)" }

{ "infobox": { "category": "/wiki/Category:Nigerian_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Ayaraya oka is a typical Igbo food made from pigeon peas and corn. It is served with ẹgusi soup, oha soup, or okro soup." }, { "line_type": "ul", "section": "Ingredients", "text": "Pigeon peas" }, { "line_type": "ul", "section": "Ingredients", "text": "Corn" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Palm oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Beef" }, { "line_type": "ul", "section": "Ingredients", "text": "Ground crayfish" }, { "line_type": "ul", "section": "Ingredients", "text": "Ground pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Seasoning cube" }, { "line_type": "ol", "section": "Procedure", "text": "Pick any dirt or debris from the pigeon peas. Rinse them, then soak in water." }, { "line_type": "ol", "section": "Procedure", "text": "Rinse corn, and add salt to taste." }, { "line_type": "ol", "section": "Procedure", "text": "Boil pigeon peas and corn together for few minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Add palm oil, beef, ground crayfish, ground pepper, and seasoning cube. Stir, then cook for few minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Serve." } ], "title": "Ayaraya Oka (Nigerian Pigeon Pea and Corn Porridge)", "url": "https://en.wikibooks.org/wiki/Cookbook:Ayaraya_Oka_(Nigerian_Pigeon_Pea_and_Corn_Porridge)" }

{ "infobox": { "category": "/wiki/Category:Side_dish_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Ayib is a traditional Ethiopian cottage cheese that is enjoyed as a side dish or ingredient in various Ethiopian dishes. It has a mild and creamy flavor with a crumbly texture. Ayib is simple to make and requires only a few ingredients. This detailed recipe will guide you through the process of making delicious Ayib at home." }, { "line_type": "ul", "section": "Ingredients", "text": "1 liter (4 cups) whole milk" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup lemon juice or vinegar" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ teaspoon salt" }, { "line_type": "ul", "section": "Equipment", "text": "Large pot" }, { "line_type": "ul", "section": "Equipment", "text": "Cheesecloth or muslin cloth" }, { "line_type": "ul", "section": "Equipment", "text": "Colander" }, { "line_type": "ul", "section": "Equipment", "text": "Bowl" }, { "line_type": "ol", "section": "Procedure", "text": "Pour the milk into a large pot and heat it over medium-low heat. Stir occasionally to prevent the milk from scorching or sticking to the bottom of the pot." }, { "line_type": "ol", "section": "Procedure", "text": "Heat the milk until it reaches a gentle simmer. Avoid boiling the milk to prevent it from scorching or curdling." }, { "line_type": "ol", "section": "Procedure", "text": "Once the milk is simmering, reduce the heat to low and slowly add the lemon juice or vinegar while stirring continuously. The acid will cause the milk to curdle and separate into curds and whey." }, { "line_type": "ol", "section": "Procedure", "text": "Continue stirring gently for a few more minutes to encourage the curds to form. The whey should become more transparent, and the curds will start to clump together." }, { "line_type": "ol", "section": "Procedure", "text": "Line a colander with a double layer of cheesecloth or muslin cloth. Place the colander over a large bowl to collect the whey." }, { "line_type": "ol", "section": "Procedure", "text": "Carefully pour the curdled milk into the lined colander, allowing the whey to drain through the cheesecloth. The curds will remain in the cloth." }, { "line_type": "ol", "section": "Procedure", "text": "Gather the corners of the cheesecloth and tie them together to create a bundle. Hang the bundle over a faucet or handle, allowing any remaining whey to drip off for about 1 hour." }, { "line_type": "ol", "section": "Procedure", "text": "After the hour is up, gently squeeze the cheesecloth to remove any remaining whey and shape the cheese." }, { "line_type": "ol", "section": "Procedure", "text": "Transfer the ayib to a clean bowl and sprinkle it with salt. Mix well to incorporate the salt evenly." }, { "line_type": "ol", "section": "Procedure", "text": "Cover the bowl and refrigerate for at least 2 hours to allow it to firm up and develop its flavor." }, { "line_type": "ol", "section": "Procedure", "text": "Once chilled, the ayib is ready to be enjoyed as a side dish or used as an ingredient in various Ethiopian recipes." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Ayib can be stored in the refrigerator for up to 3–4 days. Keep it covered to maintain its freshness." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Adjust the amount of salt according to your taste." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If you prefer a creamier consistency, you can add a small amount of cream or yogurt to the curdled milk before straining it." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The leftover whey can be used in cooking or baking as a substitute for water or milk in recipes." } ], "title": "Ayib (Ethiopian Fresh Cheese)", "url": "https://en.wikibooks.org/wiki/Cookbook:Ayib_(Ethiopian_Fresh_Cheese)" }

{ "infobox": { "category": "/wiki/Category:Beverage_recipes", "difficulty": 1, "servings": "1", "time": "5 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Ayran is a popular Turkish drink made of a yoghurt and water. The ayran made from sheep yoghurt has a quite thick taste, fatty but also delicious. It is very similar to the Iranian drink, doogh and Armenian drink, taan. Salt is usually added to ayran for flavour. It is served cool, and usually accompanies doner, kebab or pastry. Some forms of fresh ayran include some foam." }, { "line_type": "p", "section": null, "text": "In Turkey, McDonalds also includes ayran in their standard menu as a local menu addition. Ayran is also very popular elsewhere in the Middle East. In rural areas of Turkey, ayran is offered as a \"standard\" drink to guests. \"We have come to drink your ayran\" say the guests." }, { "line_type": "p", "section": null, "text": "Another recipe common to Turkey includes finely chopped mint leaves mixed into the Ayran. This variation is particularly popular during summertime in Turkey and is considered very refreshing. Ayran has become so popular in Turkey that it is often regarded as a separate market in contrast to the juice and soda industries, and is a challenge for \"modern\" soft-drink companies such as Coca-Cola." }, { "line_type": "ul", "section": "Ingredients", "text": "1⅓ cup plain yoghurt" }, { "line_type": "ul", "section": "Ingredients", "text": "1⅔ cup water" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt, to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Crushed dried mint (optional)" }, { "line_type": "ol", "section": "Procedure", "text": "Pour yoghurt into a bowl and beat until smooth. Add water and continue beating until thoroughly blended. Alternatively, combine in an electric blender and blend until smooth." }, { "line_type": "ol", "section": "Procedure", "text": "Season to taste with salt and dried mint. Chill thoroughly and serve in tall glasses, with ice." } ], "title": "Ayran (Turkish Yogurt Drink)", "url": "https://en.wikibooks.org/wiki/Cookbook:Ayran_(Turkish_Yogurt_Drink)" }

{ "infobox": { "category": null, "difficulty": 1, "servings": null, "time": "30 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "This is from Bob Uhl’s recipe for Azteca found on his bachelor recipes site. It is inspired—in the loosest sense; it is not at all historical—by the diet of the Aztecs, whence comes the name. It’s quite tasty and filling." }, { "line_type": "ul", "section": "Ingredients", "text": "1 can (~2 cups) corn" }, { "line_type": "ul", "section": "Ingredients", "text": "1 can (~2 cups) kidney beans" }, { "line_type": "ul", "section": "Ingredients", "text": "1 can (~2 cups) black beans" }, { "line_type": "ul", "section": "Ingredients", "text": "½ onion, finely minced" }, { "line_type": "ul", "section": "Ingredients", "text": "4 cloves garlic, finely minced" }, { "line_type": "ul", "section": "Ingredients", "text": "6 dried pequin chiles, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Mustard seed, salt, and freshly-ground black pepper, to taste" }, { "line_type": "ol", "section": "Procedure", "text": "Mix ingredients in pot." }, { "line_type": "ol", "section": "Procedure", "text": "Add three cans of water." }, { "line_type": "ol", "section": "Procedure", "text": "Boil until done." } ], "title": "Azteca (Aztec-inspired Bean Soup)", "url": "https://en.wikibooks.org/wiki/Cookbook:Azteca_(Aztec-inspired_Bean_Soup)" }

{ "infobox": { "category": "/wiki/Category:Appetizer_recipes", "difficulty": 2, "servings": "10", "time": "15 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Baba ganoush is a common Middle Eastern and Mediterranean dip with a creamy, somewhat smoky flavor. It is usually eaten with pita bread although naan or a crispy flatbread also work well." }, { "line_type": "ul", "section": "Ingredients", "text": "1 ea. (1 to 1½ pounds) medium-large eggplant, any variety" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons raw tahini" }, { "line_type": "ul", "section": "Ingredients", "text": "Juice of 1 lime or lemon" }, { "line_type": "ul", "section": "Ingredients", "text": "1 clove garlic, crushed" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tablespoons olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Paprika or cayenne pepper, as a garnish" }, { "line_type": "ol", "section": "Procedure", "text": "Roast the eggplant. This can be done in a variety of ways, but the flesh should be fully cooked and the skin should be burned and falling off easily. An effective method is to prick the eggplant and place it a few inches under a broiler, turning it as the exposed skin blackens, about every 3-4 minutes. Place a pan underneath to catch the juices, and discard them." }, { "line_type": "ol", "section": "Procedure", "text": "Scrape off the eggplant skin. It's alright if you miss a few burned bits." }, { "line_type": "ol", "section": "Procedure", "text": "Finely chop or blend the eggplant flesh with the rest of the ingredients. The consistency should be smooth. Reserve a bit of the olive oil, and drizzle that over the top. Sprinkle with some paprika or cayenne." } ], "title": "Baba Ganoush", "url": "https://en.wikibooks.org/wiki/Cookbook:Baba_Ganoush" }

{ "infobox": { "category": "/wiki/Category:Sauce_recipes", "difficulty": 1, "servings": "4", "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Babi panggang is an Indonesian term applied to a variety of grilled pork dishes. In the Netherlands, babi panggang has become a fusion dish, typically prepared and served with a tomato-based sauce." }, { "line_type": "ul", "section": "Ingredients", "text": "1 small onion" }, { "line_type": "ul", "section": "Ingredients", "text": "1 clove of garlic" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon of oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1.5 deciliter (150 ml) of chicken broth" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons of sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon of sherry" }, { "line_type": "ul", "section": "Ingredients", "text": "1 can of tomato mash" }, { "line_type": "ol", "section": "Procedure", "text": "Peel and chop the onion. Heat the oil in a saucepan, and add the onion and garlic." }, { "line_type": "ol", "section": "Procedure", "text": "Combine bouillon, sugar, sherry and tomato mash, and add this mixture to the saucepan." }, { "line_type": "ol", "section": "Procedure", "text": "Keep stirring and leave to boil for 5 minutes." } ], "title": "Babi Panggang Sauce", "url": "https://en.wikibooks.org/wiki/Cookbook:Babi_Panggang_Sauce" }

{ "infobox": { "category": "/wiki/Category:Pork_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "There are two methods here: the traditional smoking, and the oven smoking method. Both of them produce mouthwatering, fall-off-the-bone ribs." }, { "line_type": "ul", "section": "Ingredients", "text": "2 slabs baby back pork ribs (also known as back ribs, loin ribs, back loin ribs)" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup paprika (if you're doing the oven method, use smoked paprika)" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp garlic powder" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp chili powder" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp cayenne pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "1½ cups tomato paste" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup molasses" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup dark brown sugar, divided" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup apple cider vinegar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp black peppercorns, cracked" }, { "line_type": "ul", "section": "Ingredients", "text": "Several pounds each hickory and applewood chunks, or chips if using oven method" }, { "line_type": "ol", "section": "Procedure", "text": "Combine ¼ cup of the brown sugar, chili powder, garlic powder, cayenne, salt, and pepper. Rub meat side of ribs with this mixture and refrigerate for at least 1 hour." }, { "line_type": "ol", "section": "Procedure", "text": "Combine remaining ingredients in a large saucepan and bring to a boil over high heat. Cook until reduced by half. Set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Place a ¼ cup each hickory and applewood chunks in the bottom of a roasting pan. Place a rack in the pan and place ribs on the rack." }, { "line_type": "ol", "section": "Procedure", "text": "Cover roasting pan with aluminum foil and place in the center of a 200°F oven and cook 6 hours, brushing with sauce every hour." }, { "line_type": "ol", "section": "Procedure", "text": "Take ribs and remove foil. Brush meat side liberally with sauce and place under a preheated broiler until well browned." }, { "line_type": "ol", "section": "Procedure", "text": "Slice into 1-rib portions and serve warm with remaining sauce." }, { "line_type": "ol", "section": "Procedure", "text": "Place enough hickory and applewood into the firebox of your friendly neighborhood smoker to keep the temperature around 200°F." }, { "line_type": "ol", "section": "Procedure", "text": "Place ribs in smoker and cook 6 hours, brushing with sauce every hour." }, { "line_type": "ol", "section": "Procedure", "text": "Brush meat side liberally with sauce and place meat side down on a high grill until well browned." }, { "line_type": "ol", "section": "Procedure", "text": "Remove, slice into 1-rib portions, and serve with remaining sauce." } ], "title": "Baby Back Ribs", "url": "https://en.wikibooks.org/wiki/Cookbook:Baby_Back_Ribs" }

{ "infobox": { "category": "/wiki/Category:Stew_recipes", "difficulty": 1, "servings": "1–2 servings", "time": "20 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Bachelor Fish Stew is appallingly easy to make, very flexible, and very nutritious (due to the oily fish, beans, and tomatoes)." }, { "line_type": "ul", "section": "Ingredients", "text": "1 tin (400 g / 240 g drained) beans (kidney, soya, black eye, chickpeas, etc.) in brine" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tin (400 g) tomatoes (chopped or plum)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tin (120 g) mackerel fillets in tomato sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp curry powder (or to taste)" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Anything else to taste" }, { "line_type": "ol", "section": "Procedure", "text": "Open all the tins. Drain the liquid from the beans." }, { "line_type": "ol", "section": "Procedure", "text": "Add all ingredients into a saucepan." }, { "line_type": "ol", "section": "Procedure", "text": "Bring to the boil, then cover and simmer, stirring occasionally, until hot enough to eat (5–10 minutes)." }, { "line_type": "ul", "section": "Notes, tricks, and variations", "text": "Unless you add additional ingredients that require additional cooking times, no long cooking is necessary because all the tinned food should be cooked already." }, { "line_type": "ul", "section": "Notes, tricks, and variations", "text": "You can add anything that can cook by being boiled - an egg, vegetables chopped to about 1 inch, smallish broccoli florets, etc. Make sure to simmer long enough to cook the additions—probably 20 minutes will do." }, { "line_type": "ul", "section": "Notes, tricks, and variations", "text": "Any oily fish will work, like sardines, etc." }, { "line_type": "ul", "section": "Notes, tricks, and variations", "text": "If you're feeling advanced, chop and fry an onion in the saucepan with a knob of butter and the curry powder before adding everything else." }, { "line_type": "ul", "section": "Notes, tricks, and variations", "text": "Serve with boiled pasta to feed more people. Cook the pasta separately in a large pot of salted water." } ], "title": "Bachelor Fish Stew", "url": "https://en.wikibooks.org/wiki/Cookbook:Bachelor_Fish_Stew" }

{ "infobox": { "category": "/wiki/Category:Pork_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 slab pork spareribs" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp dark brown sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tbsp smoked paprika" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp cayenne pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "1 ½ tbsp dried rosemary" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp garlic powder" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup tomato paste" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup molasses" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp Worcestershire sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup soy sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp cider vinegar" }, { "line_type": "ul", "section": "Ingredients", "text": "Hickory chunks" }, { "line_type": "ol", "section": "Procedure", "text": "Combine dry seasoning and rub on pork ribs. Refrigerate for at least 1 hour." }, { "line_type": "ol", "section": "Procedure", "text": "Place hickory chunks in a 250 °F (120 °C) smoker or a 250 °F (120 °C) charcoal grill set for indirect heat." }, { "line_type": "ol", "section": "Procedure", "text": "Combine remaining ingredients, bring to a boil over high heat, and simmer until reduced by ¾." }, { "line_type": "ol", "section": "Procedure", "text": "Place ribs in smoker/grill and cook 5–6 hours." }, { "line_type": "ol", "section": "Procedure", "text": "Brush ribs with tomato mixture and place on a high grill, turning and brushing often until well browned." }, { "line_type": "ol", "section": "Procedure", "text": "Remove and let sit for 10 minutes; serve." } ], "title": "Backyard Barbecue Ribs", "url": "https://en.wikibooks.org/wiki/Cookbook:Backyard_Barbecue_Ribs" }

{ "infobox": { "category": "/wiki/Category:Chicken_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "BBQ chicken is always a barbecue favorite." }, { "line_type": "ul", "section": "Ingredients", "text": "4 boneless skinless chicken breasts and drumsticks" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp cayenne pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp kosher salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp lemon pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "1 ½ tsp garlic powder" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp smoked paprika" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp dark brown sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 ½ cups tomato paste" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup honey" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup apple cider vinegar" }, { "line_type": "ol", "section": "Procedure", "text": "Combine dry ingredients and rub onto chicken." }, { "line_type": "ol", "section": "Procedure", "text": "Refrigerate 1 hour." }, { "line_type": "ol", "section": "Procedure", "text": "Combine liquid ingredients, bring to a boil, and simmer until reduced by ⅓." }, { "line_type": "ol", "section": "Procedure", "text": "Place on medium grill, and turn often, brushing with sauce when turned until interior temperature reaches 165 °F (74 °C)." }, { "line_type": "ol", "section": "Procedure", "text": "Let rest for 10 minutes; serve." } ], "title": "Backyard BBQ Chicken", "url": "https://en.wikibooks.org/wiki/Cookbook:Backyard_BBQ_Chicken" }

{ "infobox": { "category": "/wiki/Category:Baking_recipes", "difficulty": 2, "servings": null, "time": "1 hour" }, "text_lines": [ { "line_type": "ol", "section": "Procedure", "text": "Combine the milk and egg in a bowl, and mix well. Add cheese, bacon, onions, sifted flour and mustard, then mix well." }, { "line_type": "ol", "section": "Procedure", "text": "Drop rounded teaspoons of the mixture onto a tray lined with baking paper." }, { "line_type": "ol", "section": "Procedure", "text": "Bake in a hot oven of 200°C (400°F) degrees for about 15 minutes, or until golden." }, { "line_type": "ol", "section": "Procedure", "text": "Serve warm or cold and garnished with fresh herbs." } ], "title": "Bacon and Cheese Puffs", "url": "https://en.wikibooks.org/wiki/Cookbook:Bacon_and_Cheese_Puffs" }

{ "infobox": { "category": "/wiki/Category:Pie_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "225 g (8 oz) shortcrust pastry" }, { "line_type": "ul", "section": "Ingredients", "text": "225 g (8 oz) streaky bacon, rinds removed and chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "3 standard eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pinch mixed herbs (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Milk or beaten egg to glaze" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat the oven to 190°C (370°F or gas mark 5)" }, { "line_type": "ol", "section": "Procedure", "text": "Divide the pastry into two equal portions, roll it out, and line a 20 cm (8-inch) oven-proof dish with one portion." }, { "line_type": "ol", "section": "Procedure", "text": "Combine the bacon and eggs, then mix in any seasoning or herbs." }, { "line_type": "ol", "section": "Procedure", "text": "Pour the egg mixture into the lined dish. Moisten the edge of the pastry then cover the dish with the second portion of rolled-out pastry." }, { "line_type": "ol", "section": "Procedure", "text": "Seal the edges. Make a small hole in the centre to allow steam to escape. If desired, the pastry can be brushed with a beaten egg or milk to improve the browning." }, { "line_type": "ol", "section": "Procedure", "text": "Bake for about 35–40 minutes in the preheated oven." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The bacon can be fried or grilled if desired." } ], "title": "Bacon and Egg Pie", "url": "https://en.wikibooks.org/wiki/Cookbook:Bacon_and_Egg_Pie" }

{ "infobox": { "category": "/wiki/Category:Vegetable_recipes", "difficulty": 1, "servings": "6", "time": "½ hour" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "6 large tomatoes, washed" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt and pepper to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "6 slices bacon, cooked and crumbled; or 4 tablespoons bacon bits" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ cups diced celery" }, { "line_type": "ul", "section": "Ingredients", "text": "6 hard boiled eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "⅓ cup mayonnaise" }, { "line_type": "ul", "section": "Ingredients", "text": "2 teaspoon chopped fresh parsley" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ teaspoon salt" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ teaspoon pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Paprika" }, { "line_type": "ol", "section": "Procedure", "text": "Cut tops from tomatoes." }, { "line_type": "ol", "section": "Procedure", "text": "Scoop out pulp, leaving shells intact." }, { "line_type": "ol", "section": "Procedure", "text": "Chop tomato pulp." }, { "line_type": "ol", "section": "Procedure", "text": "Drain tomato shells and sprinkle cavities with salt and pepper." }, { "line_type": "ol", "section": "Procedure", "text": "Combine tomato pulp, bacon, celery, eggs, mayonnaise, parsley, and measured salt and pepper." }, { "line_type": "ol", "section": "Procedure", "text": "Stir well." }, { "line_type": "ol", "section": "Procedure", "text": "Fill tomato shell with bacon and egg mixture." }, { "line_type": "ol", "section": "Procedure", "text": "Sprinkle with paprika." } ], "title": "Bacon and Egg Stuffed Tomatoes", "url": "https://en.wikibooks.org/wiki/Cookbook:Bacon_and_Egg_Stuffed_Tomatoes" }

{ "infobox": { "category": "/wiki/Category:Breakfast_recipes", "difficulty": 2, "servings": "1", "time": "5–10 minutes" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "3 eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "2 medium (10 oz) slices of cooked bacon" }, { "line_type": "ul", "section": "Ingredients", "text": "2 slices of American cheese" }, { "line_type": "ul", "section": "Ingredients", "text": "1 Tablespoon of butter" }, { "line_type": "ul", "section": "Equipment", "text": "10-inch non-stick skillet" }, { "line_type": "ul", "section": "Equipment", "text": "Non-stick spatula" }, { "line_type": "ul", "section": "Equipment", "text": "Fork or whisk" }, { "line_type": "ol", "section": "Procedure", "text": "Cut or break bacon into 1-inch pieces." }, { "line_type": "ol", "section": "Procedure", "text": "Cut or break slices of cheese into 1-inch wide strips." }, { "line_type": "ol", "section": "Procedure", "text": "Melt the butter in a pan over a high heat. Make sure the pan is evenly covered in butter." }, { "line_type": "ol", "section": "Procedure", "text": "When half the butter is melted, turn the heat to medium." }, { "line_type": "ol", "section": "Procedure", "text": "Beat or whisk eggs until evenly colored." }, { "line_type": "ol", "section": "Procedure", "text": "Pour in the eggs, and rotate the pan so that the egg covers the entire surface of the pan." }, { "line_type": "ol", "section": "Procedure", "text": "Continue rotating until the edges become thick, then use a spatula to lift side of the now cooked egg, allowing the remaining liquid egg from the centre to flow underneath on to the pan and start cooking. Continue to rotate the pan and move the spatula to adjacent areas until most of the liquid egg is cooked." }, { "line_type": "ol", "section": "Procedure", "text": "Lay the cheese down one side of the centre of the omelette." }, { "line_type": "ol", "section": "Procedure", "text": "Place the bacon on top of the cheese." }, { "line_type": "ol", "section": "Procedure", "text": "Carefully, flip the side with no ingredients over the top of the bacon and cheese side, so you now have a semi-circle omelette." }, { "line_type": "ol", "section": "Procedure", "text": "Turn to low heat until cheese has melted. Makes two servings; great with vegetables or salad." }, { "line_type": "p", "section": "Nutritional Information", "text": "Energy: 650 kCal" }, { "line_type": "p", "section": "Nutritional Information", "text": "Fat: 45g" }, { "line_type": "p", "section": "Nutritional Information", "text": "Carbohydrate: 3g" }, { "line_type": "p", "section": "Nutritional Information", "text": "Glycemic Load: 0" } ], "title": "Bacon Cheese Omelet", "url": "https://en.wikibooks.org/wiki/Cookbook:Bacon_Cheese_Omelet" }

{ "infobox": { "category": "/wiki/Category:Seafood_recipes", "difficulty": 3, "servings": "4", "time": "½ hour" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 quart (1 liter) vegetable oil for frying" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup teriyaki glaze" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup soy sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "½ pound (225 g) bacon" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pound (20–30 ea. / 450 g) of scallops" }, { "line_type": "ol", "section": "Procedure", "text": "Heat oil in a deep-fryer or other pot to 350 °F (180 °C), making sure that the pot is large enough that the oil doesn't fill it more than halfway." }, { "line_type": "ol", "section": "Procedure", "text": "Combine teriyaki glaze, soy sauce and sugar in a medium bowl. Set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Cut bacon strips in half lengthwise." }, { "line_type": "ol", "section": "Procedure", "text": "Wrap each scallop with one of these half strips of bacon, and secure by skewering with a wooden toothpick." }, { "line_type": "ol", "section": "Procedure", "text": "Working in batches so as not to crowd the fryer, fry the scallops until golden brown, about 4 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from oil, drain briefly and toss in the soy-teriyaki sauce." }, { "line_type": "ol", "section": "Procedure", "text": "Serve immediately." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Do not eat the toothpick!" } ], "title": "Bacon-Wrapped Scallops", "url": "https://en.wikibooks.org/wiki/Cookbook:Bacon-Wrapped_Scallops" }

{ "infobox": { "category": null, "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "The bagel toast is a modern Israeli snack. A good bagel toast has a crispy outside, and is not mushy." }, { "line_type": "ul", "section": "Ingredients", "text": "1 or more slices of bagel with sesame seeds, sized to fit your grill" }, { "line_type": "ul", "section": "Ingredients", "text": "Brindsah cheese (or feta cheese)" }, { "line_type": "ul", "section": "Ingredients", "text": "Sliced hard cheese" }, { "line_type": "ul", "section": "Ingredients", "text": "Sliced green olives" }, { "line_type": "ul", "section": "Ingredients", "text": "Corn" }, { "line_type": "ul", "section": "Ingredients", "text": "1 sliced tomato" }, { "line_type": "ul", "section": "Ingredients", "text": "1 sliced onion" }, { "line_type": "ul", "section": "Ingredients", "text": "Ketchup" }, { "line_type": "ul", "section": "Ingredients", "text": "Thousand Island dressing" }, { "line_type": "ol", "section": "Procedure", "text": "Cut the bagel in half." }, { "line_type": "ol", "section": "Procedure", "text": "Spread the Brindsah cheese (or the Feta cheese) on the half bagel." }, { "line_type": "ol", "section": "Procedure", "text": "Cover with several slices of hard cheese." }, { "line_type": "ol", "section": "Procedure", "text": "Add the corn and the sliced green olives." }, { "line_type": "ol", "section": "Procedure", "text": "Add several tomato slices and onion slices." }, { "line_type": "ol", "section": "Procedure", "text": "Pour ketchup and Thousand Island dressing on top." }, { "line_type": "ol", "section": "Procedure", "text": "Cover the bagel with the other half of the bagel." }, { "line_type": "ol", "section": "Procedure", "text": "Pour more Thousand Island dressing on top of the bagel and put it onto the grill." }, { "line_type": "ol", "section": "Procedure", "text": "Activate the grill." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the bagel when all the cheese has melted and the outside is medium-dark brown and crispy, about 2 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Eat immediately, served with any combination of sliced tomatoes, sliced cucumber, and/or pickles." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Other toppings which could be used include mushrooms, cream cheese, and hot sauce." } ], "title": "Bagel Toast", "url": "https://en.wikibooks.org/wiki/Cookbook:Bagel_Toast" }

{ "infobox": { "category": "/wiki/Category:French_recipes", "difficulty": 4, "servings": null, "time": "7 hours" }, "text_lines": [ { "line_type": "p", "section": null, "text": "The baguette is a variety of French bread distinguishable by its much greater length than width, and noted for its very crispy crust. The standard girth size of a baguette is about 5 or 6 cm, and it can be up to a meter in length. One loaf typically weighs 250 g. It may also be referred to as a French loaf or French stick." }, { "line_type": "ol", "section": "Procedure", "text": "Using a fork, stir together the yeast and warm water in a small bowl until the yeast dissolves. Let stand for 3 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Combine the flour and salt in a large bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Mix the cool water, yeast mixture and flour gently with your fingers to form a mass." }, { "line_type": "ol", "section": "Procedure", "text": "On a lightly-floured work surface, knead for 5 minutes. The dough should now be supple and resilient." }, { "line_type": "ol", "section": "Procedure", "text": "Cover the dough with plastic wrap or a light towel." }, { "line_type": "ol", "section": "Procedure", "text": "Let the dough rest for 25 minutes—this period is called the autolyse." }, { "line_type": "ol", "section": "Procedure", "text": "Knead the dough for 6–8 minutes. Overkneading could make an overly tough dough; you're looking for a dough that is smooth and stretchy." }, { "line_type": "ol", "section": "Procedure", "text": "Lightly oil a bowl, and turn the dough in the bowl to coat it with oil. Cover the bowl with a tea towel." }, { "line_type": "ol", "section": "Procedure", "text": "Let rise at room temperature (75–77°F) for 1½–2 hours (until the volume doubles)." }, { "line_type": "ol", "section": "Procedure", "text": "Gently deflate the dough. Fold it over itself , then reshape into a ball. Cover again with a tea towel." }, { "line_type": "ol", "section": "Procedure", "text": "Let rise for 1¼ hours or until it doubles again." }, { "line_type": "ol", "section": "Procedure", "text": "Once again, gently deflate the dough. Reshape into a round and cover, letting it rise for about 1 hour." }, { "line_type": "ol", "section": "Procedure", "text": "On a lightly floured surface, divide the dough into 3 equal pieces (about 10 ounces each)." }, { "line_type": "ol", "section": "Procedure", "text": "Take one piece and gently stretch into a rectangle, leaving some large bubbles in the dough." }, { "line_type": "ol", "section": "Procedure", "text": "Fold the top third down and the bottom third up." }, { "line_type": "ol", "section": "Procedure", "text": "Form the loaf into a log by rolling the dough over from left to right and sealing the seam with the heel of your palm." }, { "line_type": "ol", "section": "Procedure", "text": "Fold the dough over about a third of the way each time, seal the length of the loaf, then repeat." }, { "line_type": "ol", "section": "Procedure", "text": "You want to gently draw the skin tight over the surface of the baguette while leaving some air bubbles in the dough. Seal the seam, being careful not to tear the skin of the dough or deflate its airy structure." }, { "line_type": "ol", "section": "Procedure", "text": "Set aside on the work surface to relax before elongating it, and repeat the shaping process with remaining pieces of dough." }, { "line_type": "ol", "section": "Procedure", "text": "Now elongate each baguette, starting with the first one you shaped, by rolling it back and forth on the work surface. Begin with both hands over the center of the loaf and work them out to the ends until the loaf reaches the desired length. Make sure that the loaves don't exceed the length allowed by the oven." }, { "line_type": "ol", "section": "Procedure", "text": "Place the finished loaves on a peel or upside down baking sheet lined with parchment paper and generously sprinkled with cornmeal or on a baguette pan." }, { "line_type": "ol", "section": "Procedure", "text": "Cover the loaves with well oiled plastic or a floured cloth and let rise for 30 to 40 minutes until the loaves are slightly plump but still not doubled in volume. The final rise is short, because you want the baguettes to be slightly under-proofed; this will give them a better oven spring, resulting in loaves with a light, airy crumb and more flared cuts." }, { "line_type": "ol", "section": "Procedure", "text": "Thirty minutes before baking, preheat the oven to 500°F." }, { "line_type": "ol", "section": "Procedure", "text": "Place a baking stone in the oven to preheat, and place an empty water pan directly under the stone." }, { "line_type": "ol", "section": "Procedure", "text": "Use a very sharp razor blade or lame to make 3–5 slashes, depending on the length of your loaves, on the top of each baguette. The cuts should run from one end of the loaf to the other, rather than across it, and the blade should be held at a 30° angle to the loaf so that the cuts pop open in the oven. Be careful not to press down too hard, or you may deflate the loaves." }, { "line_type": "ol", "section": "Procedure", "text": "Using a plant sprayer, mist the loaves." }, { "line_type": "ol", "section": "Procedure", "text": "Gently slide the loaves onto the preheated stone, or place the baguette mold in the oven. Pour 1 cup of very hot water into the water pan and quickly close the oven door. After 1 minute, mist the loaves and oven walls 6–8 times and close the door. After 2 more minutes, spray the loaves and the oven walls again." }, { "line_type": "ol", "section": "Procedure", "text": "Bake for 12 minutes, then lower the oven temperature to 400°F and bake for 25–30 minutes longer until the loaves are golden brown and crisp. Move them to a rack to cool." }, { "line_type": "ol", "section": "Procedure", "text": "Enjoy your baguettes still slightly warm with some soft, ripe French cheese and a glass of wine." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Replacing some of the all-purpose flour (¼ of it is a good amount) with cake flour will give an even lighter texture to the loaf." }, { "line_type": "ul", "section": "Uses", "text": "Shorter baguettes are very often used for sandwiches. These sandwich-sized loaves are sometimes known as demi-baguettes or tiers. Baguettes are often sliced and served with cheeses. As part of the traditional continental breakfast in France, slices of baguette are spread with jam and dunked in bowls of coffee or hot chocolate." } ], "title": "Baguette", "url": "https://en.wikibooks.org/wiki/Cookbook:Baguette" }

{ "infobox": { "category": "/wiki/Category:Indian_recipes", "difficulty": 3, "servings": "4", "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "2 medium Dutch aubergines" }, { "line_type": "ul", "section": "Ingredients", "text": "Oil (use mustard oil or a blend for best results)" }, { "line_type": "ul", "section": "Ingredients", "text": "Garlic, chopped fine" }, { "line_type": "ul", "section": "Ingredients", "text": "Ginger, chopped fine" }, { "line_type": "ul", "section": "Ingredients", "text": "1 medium Spanish onion, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ teaspoon mustard seeds" }, { "line_type": "ul", "section": "Ingredients", "text": "⅓ teaspoon cumin seeds" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ teaspoon turmeric powder" }, { "line_type": "ul", "section": "Ingredients", "text": "100 g tomato paste or 4 medium ripe tomatoes, finely diced" }, { "line_type": "ul", "section": "Ingredients", "text": "2–3 coriander stems, finely chopped (reserve the chopped leaves as garnish)" }, { "line_type": "ul", "section": "Ingredients", "text": "Chopped green chilli, as desired" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ol", "section": "Procedure", "text": "Peel and steam the aubergine until the flesh is tender. Mash and reserve." }, { "line_type": "ol", "section": "Procedure", "text": "Heat some oil in a pan, and add mustard and cumin seeds. Sauté for 10 seconds, then add finely chopped garlic and ginger. Sauté until the ginger and garlic turn yellow." }, { "line_type": "ol", "section": "Procedure", "text": "Add chopped onion and sauté until the onion is translucent." }, { "line_type": "ol", "section": "Procedure", "text": "Add the aubergine mash, turmeric, coriander stem, tomato paste, and salt. Cook on medium heat for 20 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Garnish with chopped coriander and serve." }, { "line_type": "ol", "section": "Procedure", "text": "To smoke the bharta for a more robust flavour, light a small piece of charcoal and place it over a piece of foil placed inside the dish. Pour about ¼ teaspoon of oil and cover the dish immediately. Leave to infuse." } ], "title": "Baingan Bartha (South Indian Eggplant with Chili) II", "url": "https://en.wikibooks.org/wiki/Cookbook:Baingan_Bartha_(South_Indian_Eggplant_with_Chili)_II" }

{ "infobox": { "category": "/wiki/Category:Indian_recipes", "difficulty": 2, "servings": "4", "time": "40 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Baingan bartha is an eggplant (aubergine) dish much loved all over India. This southern version of the dish is very different from northern varieties, and well suited to the cuisine of the region." }, { "line_type": "ul", "section": "Ingredients", "text": "1 ea. (1 pound / 450 kg) eggplant (aubergine)" }, { "line_type": "ul", "section": "Ingredients", "text": "2–6 green chillies, as desired" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup fresh ground coconut" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup chopped fresh coriander leaves (cilantro)" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups paneer or yoghurt (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ol", "section": "Procedure", "text": "Roast the eggplant directly over a low flame. Don't be afraid to set it right on the gas burner, turning it regularly until the skin becomes blackened and brittle and the flesh soft (about 15–20 minutes)." }, { "line_type": "ol", "section": "Procedure", "text": "Set aside to cool." }, { "line_type": "ol", "section": "Procedure", "text": "Grind the chillies, coconut, and coriander together in a food processor to form a paste." }, { "line_type": "ol", "section": "Procedure", "text": "Peel the eggplant skin off and mash the flesh to a uniform pulp by hand." }, { "line_type": "ol", "section": "Procedure", "text": "Mix in the coconut paste and paneer/yogurt, along with salt to taste." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with chapatis, dosa or rice." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Baingan bartha is commonly produced with coriander (seeds) and/or cilantro (leaves, from the same plant, and thus sometimes confusingly called coriander as well)." } ], "title": "Baingan Bartha (South Indian Eggplant with Coconut and Chili) I", "url": "https://en.wikibooks.org/wiki/Cookbook:Baingan_Bartha_(South_Indian_Eggplant_with_Coconut_and_Chili)_I" }

{ "infobox": { "category": "/wiki/Category:Bean_recipes", "difficulty": 2, "servings": "8", "time": "Soaking: overnightCooking: 2½ hours" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "2 pounds (900 g) Navy, Great Northern, or Pea beans, though black, kidney, or lima beans may be used for a different taste." }, { "line_type": "ul", "section": "Ingredients", "text": "1 pound (450g) bacon, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "2 large onions, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1½ cups brown sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ cup molasses" }, { "line_type": "ol", "section": "Procedure", "text": "Soak dry beans overnight, or use 4 cans cooked beans." }, { "line_type": "ol", "section": "Procedure", "text": "Preheat oven to 350°F (175°C)." }, { "line_type": "ol", "section": "Procedure", "text": "Stir all ingredients together, then pour into casserole dish, bean pot or Dutch oven." }, { "line_type": "ol", "section": "Procedure", "text": "Add water from beans, or preferably stock or fresh water. Just enough to barely cover. Canned beans may need less water. Beans will absorb more water as they cook." }, { "line_type": "ol", "section": "Procedure", "text": "Bake 2½ hours. Check after an hour for moisture level, add more water as needed to keep appropriate moistness. If beans have too much liquid, remove lid and cook a bit longer." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "A slow cooker may be used: cook 2½ hours on High, or 5 hours on Low." } ], "title": "Baked Beans", "url": "https://en.wikibooks.org/wiki/Cookbook:Baked_Beans" }

{ "infobox": { "category": "/wiki/Category:Cheese_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "This dish is perfect for your next dinner party. To reheat, place in an aluminum foil pouch and warm in a 200 °F oven." }, { "line_type": "ul", "section": "Ingredients", "text": "1 block (10 ounces) Brie cheese, rind removed and brought to room temperature" }, { "line_type": "ul", "section": "Ingredients", "text": "1 sheet puff pastry, thawed" }, { "line_type": "ul", "section": "Ingredients", "text": "1 egg, beaten" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp freshly-ground black pepper" }, { "line_type": "ol", "section": "Procedure", "text": "Place block of cheese in the middle of sheet of pastry." }, { "line_type": "ol", "section": "Procedure", "text": "Trim off about ½ inch of pastry, and fold pastry over cheese. When you reach the last fold, brush the fold with beaten egg to seal the pastry together." }, { "line_type": "ol", "section": "Procedure", "text": "Brush top with egg and bake at 375 °F for 15 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Cool 10 minutes and serve." } ], "title": "Baked Brie in Puff Pastry", "url": "https://en.wikibooks.org/wiki/Cookbook:Baked_Brie_in_Puff_Pastry" }

{ "infobox": { "category": "/wiki/Category:Egg_recipes", "difficulty": 2, "servings": "8–10", "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "½ loaf (1 pound) white bread, cut into cubes" }, { "line_type": "ul", "section": "Ingredients", "text": "680 g cheddar cheese, shredded" }, { "line_type": "ul", "section": "Ingredients", "text": "135 g cubed cooked ham" }, { "line_type": "ul", "section": "Ingredients", "text": "8 eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "475 ml milk" }, { "line_type": "ul", "section": "Ingredients", "text": "1 g salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 dash hot pepper sauce, or to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "25 g chopped green onion" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat oven to 350 °F (175 °C). Lightly grease a 9x13-inch (23 x 33 cm) baking pan." }, { "line_type": "ol", "section": "Procedure", "text": "Place half of the bread cubes on bottom of baking pan. Sprinkle with half of the ham and then half of the cheese; repeat." }, { "line_type": "ol", "section": "Procedure", "text": "In a large bowl, beat together eggs, milk, salt, hot sauce and green onions. Pour egg mixture into pan." }, { "line_type": "ol", "section": "Procedure", "text": "Place pan on top of a baking sheet with a rim and place in oven. Pour water into baking sheet and bake for 60 minutes, or until eggs have set." } ], "title": "Baked Brunch Omelet", "url": "https://en.wikibooks.org/wiki/Cookbook:Baked_Brunch_Omelet" }

{ "infobox": { "category": "/wiki/Category:Cabbage_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 head of green cabbage, sliced and/or diced" }, { "line_type": "ul", "section": "Ingredients", "text": "Bacon, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Butter" }, { "line_type": "ul", "section": "Ingredients", "text": "Parsley" }, { "line_type": "ul", "section": "Ingredients", "text": "1 egg" }, { "line_type": "ul", "section": "Ingredients", "text": "Grated cheese" }, { "line_type": "ul", "section": "Ingredients", "text": "Cayenne pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "½ onion, roughly chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ol", "section": "Procedure", "text": "Boil the cabbage until tender. Drain." }, { "line_type": "ol", "section": "Procedure", "text": "Fry the chopped bacon in butter." }, { "line_type": "ol", "section": "Procedure", "text": "Combine the cooked cabbage, bacon, parsley, egg, cheese, cayenne, and chopped onion. Season to taste with salt." }, { "line_type": "ol", "section": "Procedure", "text": "Transfer mixture to a glass baking dish. Bake 15 minutes at 180˚C." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with toasted bread." } ], "title": "Baked Cabbage and Bacon", "url": "https://en.wikibooks.org/wiki/Cookbook:Baked_Cabbage_and_Bacon" }

{ "infobox": { "category": "/wiki/Category:Chicken_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "This is a really easy chicken recipe for those people that don't have much experience in the kitchen." }, { "line_type": "ul", "section": "Ingredients", "text": "4 boneless skinless chicken breasts" }, { "line_type": "ul", "section": "Ingredients", "text": "Kosher salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Freshly-ground black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Finely-grated lemon zest" }, { "line_type": "ol", "section": "Procedure", "text": "Brush both sides of chicken with olive oil. Sprinkle both sides liberally with kosher salt, freshly ground black pepper, and finely grated lemon zest." }, { "line_type": "ol", "section": "Procedure", "text": "Place chicken on a 13x9-inch baking pan. Insert a probe thermometer into one of the chicken breasts and bake in the center of a 400°F (200°C) oven until internal temperature reaches 165°F (75°C)." }, { "line_type": "ol", "section": "Procedure", "text": "Remove to a plate and let rest 5 minutes. Serve warm." } ], "title": "Baked Chicken Breasts", "url": "https://en.wikibooks.org/wiki/Cookbook:Baked_Chicken_Breasts" }

{ "infobox": { "category": "/wiki/Category:Middle_Eastern_recipes", "difficulty": 3, "servings": "2–4", "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Musakhan, also مسخّن (Arabic), is a Palestinian country dish. It is chicken baked with onions, sumac, and allspice, and garnished with fried pine nuts." }, { "line_type": "ul", "section": "Ingredients", "text": "1 ea. (about 3½ pounds / 1.5 kg) whole free-range chicken" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt, to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Freshly-ground black pepper, to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup extra virgin olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "3½ pounds (1.5 kg) onions, peeled and sliced thin" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup soumak" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon ground allspice" }, { "line_type": "ul", "section": "Ingredients", "text": "2 large khubz 'arabi (Arabic flatbread or pita bread), split open and separated" }, { "line_type": "ul", "section": "Ingredients", "text": "Pine nuts to decorate" }, { "line_type": "ol", "section": "Procedure", "text": "Cut the chicken up into two breasts, two thighs, two legs, and two wings. Salt and pepper the chicken." }, { "line_type": "ol", "section": "Procedure", "text": "In a large, deep pot, heat ¼ cup of the olive oil, then lightly brown the chicken on all sides over a medium heat, about 20 minutes. Remove and set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Add the remaining ¼ cup olive oil to the pot and cook the onions until translucent, about 35 minutes, stirring occasionally." }, { "line_type": "ol", "section": "Procedure", "text": "Add the sumac and allspice and cook for 2 minutes to mix." }, { "line_type": "ol", "section": "Procedure", "text": "Preheat the oven to 350°F (175°C)." }, { "line_type": "ol", "section": "Procedure", "text": "Cover a 9 x 12-inch baking dish with the Arabic bread. Spoon half the onions over each, then arrange the chicken on top of the onions and cover with the remaining onions and the juices from the casserole." }, { "line_type": "ol", "section": "Procedure", "text": "Bake until the chicken is golden crisp and almost falling off the bone, about 1½ hours." }, { "line_type": "ol", "section": "Procedure", "text": "Roast the pine nuts in a pan until golden in olive oil." }, { "line_type": "ol", "section": "Procedure", "text": "Sprinkle with the roasted pine nuts and serve with yoghurt." } ], "title": "Baked Chicken with Onions, Sumac and Allspice (Musakhan)", "url": "https://en.wikibooks.org/wiki/Cookbook:Baked_Chicken_with_Onions,_Sumac_and_Allspice_(Musakhan)" }

{ "infobox": { "category": "/wiki/Category:Custard_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "4 eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup (120 g) white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ teaspoon salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon vanilla extract" }, { "line_type": "ul", "section": "Ingredients", "text": "1 quart (946 ml) milk" }, { "line_type": "ul", "section": "Ingredients", "text": "butter or shortening" }, { "line_type": "ol", "section": "Procedure", "text": "Beat the eggs, the sugar, the salt, and the vanilla together." }, { "line_type": "ol", "section": "Procedure", "text": "Scald the milk and add it very slowly, stirring constantly (see tempering)." }, { "line_type": "ol", "section": "Procedure", "text": "Pour the mixture into a greased or buttered baking dish or several small greased heat-proof molds." }, { "line_type": "ol", "section": "Procedure", "text": "Place the baking dish or the molds in a pan of water in a slow oven (300–325°F / 150–160°C) and bake for between 30 and 40 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Test if the custard is cooked with a knife, which will come out clean when the custard is thoroughly baked." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "For caramel custard, add 4 tablespoons of caramel sauce to the eggs." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "A meringue, or frosting for the top, requires about a tablespoonful of fine sugar to the beaten white of one egg; to be placed on the top after the custard or pudding is baked, smoothed over with a broad-bladed knife dipped in cold water, and replaced in the oven to brown slightly." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Applesauce or quince preserves can be placed in the bottom of the dish before baking. When set, add some more quince or apple sauce (heated) on the top with some chopped almonds and serve hot. When starting with fresh fruit, stew it (optionally, with sugar to taste), flavoring with the rind of a half lemon, and pass it through a sieve, or use a food processor. The resulting puree can be decorated with some thin lemon peel cut into stars." } ], "title": "Baked Custard", "url": "https://en.wikibooks.org/wiki/Cookbook:Baked_Custard" }

{ "infobox": { "category": "/wiki/Category:Eggplant_recipes", "difficulty": 3, "servings": "4", "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Try this recipe for a festive Friday night meal." }, { "line_type": "ul", "section": "Ingredients", "text": "2 ea. (2 lb / 900 g) medium eggplants" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ lb (113 g) button mushrooms, sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "½ lb (225 g) tomatoes, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (240 ml) chopped onions" }, { "line_type": "ul", "section": "Ingredients", "text": "4 large cloves garlic, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp salt or to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp cinnamon" }, { "line_type": "ul", "section": "Ingredients", "text": "Freshly-ground black pepper to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tsp extra virgin olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "⅔ cup (80 g) walnuts" }, { "line_type": "ul", "section": "Ingredients", "text": "3 heaping tbsp capers, drained" }, { "line_type": "ul", "section": "Ingredients", "text": "1 can (6 oz / 170 g) tomato paste" }, { "line_type": "ul", "section": "Ingredients", "text": "2–3 small tomatoes, sliced" }, { "line_type": "ol", "section": "Procedure", "text": "Cut eggplants in half lengthwise, leaving a ¼-inch (0.5 cm) rind." }, { "line_type": "ol", "section": "Procedure", "text": "Scoop out flesh using a curved serrated grapefruit knife, and coarsely chop it." }, { "line_type": "ol", "section": "Procedure", "text": "Place chopped eggplant into a large, deep skillet or flat-bottomed wok." }, { "line_type": "ol", "section": "Procedure", "text": "Rub inside of eggplant shells with olive oil and set aside on a baking sheet." }, { "line_type": "ol", "section": "Procedure", "text": "Add mushrooms, tomatoes, onions, garlic, salt, cinnamon, pepper, and olive oil to skillet, and sauté 5 to 10 minutes until soft but still chunky." }, { "line_type": "ol", "section": "Procedure", "text": "Place eggplant shells under the broiler, and broil 3 inches (7.5 cm) from heat source for 8–12 minutes, until fork tender (be careful not to burn)." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from heat source and set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Coarsely grind walnuts, add to skillet along with capers and tomato paste, and mix well." }, { "line_type": "ol", "section": "Procedure", "text": "Fill eggplant shells with sautéed mixture and top with tomato slices." }, { "line_type": "ol", "section": "Procedure", "text": "Sprinkle with salt and pepper." }, { "line_type": "ol", "section": "Procedure", "text": "Bake uncovered at 375°F for 25–35 minutes." } ], "title": "Baked Eggplant", "url": "https://en.wikibooks.org/wiki/Cookbook:Baked_Eggplant" }

{ "infobox": { "category": "/wiki/Category:Albanian_recipes", "difficulty": 3, "servings": "4", "time": "2 hours" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Baked lamb and yogurt (tavë kosi), is an Albanian recipe." }, { "line_type": "ul", "section": "Ingredients", "text": "1½ lb (680 g) lamb" }, { "line_type": "ul", "section": "Ingredients", "text": "4 tablespoons (½ stick or 50 g) butter" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons (30 ml) rice" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon flour" }, { "line_type": "ul", "section": "Ingredients", "text": "4 tablespoons (½ stick or 50 g) butter" }, { "line_type": "ul", "section": "Ingredients", "text": "2 lb (900 g) yogurt" }, { "line_type": "ul", "section": "Ingredients", "text": "5 eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper" }, { "line_type": "ol", "section": "Procedure", "text": "Cut meat into 4 serving pieces, and sprinkle each piece with salt and pepper. Bake in a moderately-heated oven with half the butter, basting the meat with its gravy now and then." }, { "line_type": "ol", "section": "Procedure", "text": "When meat is half-baked, add rice. Remove the baking pan from the oven and leave it aside while you prepare the yogurt sauce." }, { "line_type": "ol", "section": "Procedure", "text": "Sauté flour in butter until mixed thoroughly. Mix yogurt with salt, pepper and eggs until a uniform mixture is obtained, and finally stir in the flour-butter mix. Put the sauce mixture in the baking pan; stir it with the meat pieces." }, { "line_type": "ol", "section": "Procedure", "text": "Bake at 375°F (190°C) for about 45 minutes. Serve hot." }, { "line_type": "p", "section": "References", "text": "This article contains information from Frosina.org and it is used with permission." } ], "title": "Baked Lamb and Yogurt", "url": "https://en.wikibooks.org/wiki/Cookbook:Baked_Lamb_and_Yogurt" }

{ "infobox": { "category": "/wiki/Category:Leek_recipes", "difficulty": null, "servings": "4 servings", "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Baked leeks (Tavë me presh) is an Albanian recipe." }, { "line_type": "ul", "section": "Ingredients", "text": "2 lb (900 g) leeks" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup oil" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ cup chopped onion" }, { "line_type": "ul", "section": "Ingredients", "text": "½ lb (225 g) ground meat" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon tomato sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "Mild red pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper" }, { "line_type": "ol", "section": "Procedure", "text": "Cut off the green leaves from leeks. Wash and cut leeks diagonally into 1-inch thick slices." }, { "line_type": "ol", "section": "Procedure", "text": "Sauté in a little oil and place in a baking pan." }, { "line_type": "ol", "section": "Procedure", "text": "Sauté onion and ground meat in remaining oil." }, { "line_type": "ol", "section": "Procedure", "text": "Add beef stock, tomato sauce, red pepper, salt and pepper, and bring to a boil." }, { "line_type": "ol", "section": "Procedure", "text": "Pour meat mixture over the sautéed leeks." }, { "line_type": "ol", "section": "Procedure", "text": "Bake for 1 hour at 375°F (190°C)." }, { "line_type": "ol", "section": "Procedure", "text": "Serve hot." }, { "line_type": "p", "section": "References", "text": "This article contains information from Frosina.org and it is used with permission." } ], "title": "Baked Leeks", "url": "https://en.wikibooks.org/wiki/Cookbook:Baked_Leeks" }

{ "infobox": { "category": "/wiki/Category:Fish_recipes", "difficulty": 2, "servings": "16 ounces (5 servings)", "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 halibut fillet (approximately 1 pound / 450 g)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 Tbsp extra-virgin olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "4 sprigs of fresh thyme" }, { "line_type": "ul", "section": "Ingredients", "text": "1 lemon, sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup fish stock" }, { "line_type": "ul", "section": "Ingredients", "text": "1 Tbsp black pepper" }, { "line_type": "ol", "section": "Procedure", "text": "Place the fish in the center of the baking pan." }, { "line_type": "ol", "section": "Procedure", "text": "Drizzle fish with olive oil and fish stock. Add thyme sprigs, slices of lemon, and sprinkle with pepper. Cover with parchment paper and foil." }, { "line_type": "ol", "section": "Procedure", "text": "Bake in oven on sheet pan at 400 °F (200 °C) for 15–20 minutes until flesh is flaky." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Cooking in parchment allows for smells and moisture to be trapped until opened." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Add vegetables and other cooking liquids to experiment with flavors." } ], "title": "Baked Lemon Thyme Halibut", "url": "https://en.wikibooks.org/wiki/Cookbook:Baked_Lemon_Thyme_Halibut" }