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{ "infobox": { "category": "/wiki/Category:Nigerian_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Dandahu is a Nigerian dish common among the Kanuri tribe. It is easy to prepare." }, { "line_type": "ul", "section": "Ingredients", "text": "Dandahu (Momordica balsamina)" }, { "line_type": "ul", "section": "Ingredients", "text": "Beans" }, { "line_type": "ul", "section": "Ingredients", "text": "Groundnuts" }, { "line_type": "ul", "section": "Ingredients", "text": "Okra" }, { "line_type": "ul", "section": "Ingredients", "text": "Meat" }, { "line_type": "ul", "section": "Ingredients", "text": "Maggi cube" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ol", "section": "Procedure", "text": "Rinse meat, dandahu, and okra, then boil in water for a few minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Add beans, groundnut, maggi cube, and salt to taste." }, { "line_type": "ol", "section": "Procedure", "text": "Cook for few minutes." } ], "title": "Dandahu and Beans", "url": "https://en.wikibooks.org/wiki/Cookbook:Dandahu_and_Beans" }

{ "infobox": { "category": "/wiki/Category:Soup_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "From the 1881 Household Cyclopedia" }, { "line_type": "ul", "section": "Ingredients", "text": "4 tbsp chopped onion" }, { "line_type": "ul", "section": "Ingredients", "text": "Fatty pork" }, { "line_type": "ul", "section": "Ingredients", "text": "1 quart mashed potatoes" }, { "line_type": "ul", "section": "Ingredients", "text": "1 ½ pounds sea biscuit, broken" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp thyme" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp summer savory" }, { "line_type": "ul", "section": "Ingredients", "text": "½ bottle mushroom catsup" }, { "line_type": "ul", "section": "Ingredients", "text": "1 bottle port or claret" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ nutmeg pod, grated" }, { "line_type": "ul", "section": "Ingredients", "text": "A few cloves" }, { "line_type": "ul", "section": "Ingredients", "text": "Mace" }, { "line_type": "ul", "section": "Ingredients", "text": "Allspice" }, { "line_type": "ul", "section": "Ingredients", "text": "6 pounds sea bass or cod, cut into slices" }, { "line_type": "ul", "section": "Ingredients", "text": "25 oysters" }, { "line_type": "ul", "section": "Ingredients", "text": "Black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "A few slices lemon" }, { "line_type": "ol", "section": "Procedure", "text": "Fry the onion with the fatty pork. Transfer to a large pot." }, { "line_type": "ol", "section": "Procedure", "text": "Add all remaining ingredients to pot." }, { "line_type": "ol", "section": "Procedure", "text": "Add enough water to cover everything by 1 inch." }, { "line_type": "ol", "section": "Procedure", "text": "Bring to a boil. Simmer for 1 hour, stirring gently every so often." }, { "line_type": "ol", "section": "Procedure", "text": "Serve." } ], "title": "Daniel Webster's Chowder", "url": "https://en.wikibooks.org/wiki/Cookbook:Daniel_Webster%27s_Chowder" }

{ "infobox": { "category": "/wiki/Category:Vegetable_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Rødkål is a dish of Danish braised red cabbage." }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup butter" }, { "line_type": "ul", "section": "Ingredients", "text": "5 lbs (about 2.25 kg) red cabbage, finely cut" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup vinegar" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp salt" }, { "line_type": "ol", "section": "Procedure", "text": "Brown butter lightly." }, { "line_type": "ol", "section": "Procedure", "text": "Add cabbage and stir well." }, { "line_type": "ol", "section": "Procedure", "text": "Add vinegar, sugar, and salt." }, { "line_type": "ol", "section": "Procedure", "text": "Let simmer for 2–3 hours." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "To reduce cabbage odor, bring the mixture to a boil, then place in a 325°F/160°C oven in a covered container for two hours. The flavor is even better when it is reheated." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "There is no need to cook the cabbage for more than 20 minutes really. The finished Rødkål will be less mushy and have a much higher nutritional value." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Many kinds of spices can be added, according to taste and season. This includes thyme, bay leaves, orange zest, cloves, all spice, cinnamon sticks, star anise and black pepper. Fruits like apples, orange or mandarins can also be added and pairs well with the cabbage. Red wine, black currant juice, or apple juice can also be added with success." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "For Christmas, duck fat is often used instead of butter." } ], "title": "Danish Braised Cabbage (Rødkål)", "url": "https://en.wikibooks.org/wiki/Cookbook:Danish_Braised_Cabbage_(R%C3%B8dk%C3%A5l)" }

{ "infobox": { "category": "/wiki/Category:Broth_and_stock_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Dashi is a broth used to make miso soup. When only kelp (konbu) is used, you get kombu-dashi. This is bland, and appears to be unpopular for use in miso soup. A chunk of kelp about 6 inches across might be reasonable for a quart of broth. When sardines or anchovies are also used, you get niboshi-dashi. This seems to be the most popular choice for making miso soup. You might add a bit of sake in this case. About 10 little fish (guppy-sized) per quart of broth should do. When both kelp (konbu) and bonito flakes (katsuo-bushi) are used, you get katsuobushi-dashi. This appears to be the second most popular choice for making miso soup. About 1 cup of bonito flakes per quart of broth should do. At first you produce primary dashi (ichiban-dashi). This is good for clear soups. If you use the solids a second time, you get secondary dashi (niban-dashi). This is good for thick soups and for cooking vegetables." }, { "line_type": "p", "section": "Ingredients", "text": "Any of the following (to taste):" }, { "line_type": "ul", "section": "Ingredients", "text": "Dried konbu (kelp) seaweed (konbu)" }, { "line_type": "ul", "section": "Ingredients", "text": "Clams (asari or shijimi)" }, { "line_type": "ul", "section": "Ingredients", "text": "Dried bonito flakes (katsuo-bushi)" }, { "line_type": "ul", "section": "Ingredients", "text": "Dried mackerel flakes (sababushi)" }, { "line_type": "ul", "section": "Ingredients", "text": "Dried sardines or anchovies (niboshi)" }, { "line_type": "ul", "section": "Ingredients", "text": "Dried shiittake mushroom mushrooms (hoshi-shiitake)" }, { "line_type": "ul", "section": "Ingredients", "text": "Dried young \"flying fishes\" (飛魚;tobiuo or あご;ago,unique name to Japanese-oceanside.)" }, { "line_type": "ol", "section": "Procedure", "text": "If using sardines or anchovies, remove the heads and intestines. Discard these, keeping the bodies." }, { "line_type": "ol", "section": "Procedure", "text": "Boil fish in water, as if you were making tea." }, { "line_type": "ol", "section": "Procedure", "text": "Filter the liquid or scoop the solids out of it. The liquid is your dashi." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Both kombu and the fish flakes may be found at most reasonably-sized Asian markets or bought cheaply online" }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Katsuobushi is sold in many forms, including small, single-serving packets and in mesh bags to aid removal. An 80 g bag of the flakes will make about 4L of stock." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Most cheap restaurants in Japan and abroad use a powdered mix of salt, MSG, and fish-flavour extract from Ajinomoto, the company whose founder discovered MSG and a Knorr-like presence in Japan. This powdered \"instant dashi\" is also readily available in the places mentioned above. The recipe provided here will provide a less-salty, deeper-flavoured but similar broth." } ], "title": "Dashi (Japanese Soup Stock)", "url": "https://en.wikibooks.org/wiki/Cookbook:Dashi_(Japanese_Soup_Stock)" }

{ "infobox": { "category": "/wiki/Category:Dessert_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Date bars have crumbly upper and lower surfaces with a date filling in the middle. Also see the Date Squares recipe." }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "3 cups (1 pound) cut-up dates" }, { "line_type": "ul", "section": "Ingredients", "text": "1½ cup water" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup shortening" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup butter or margarine" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup brown sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp baking soda" }, { "line_type": "ul", "section": "Ingredients", "text": "1¾ cup flour" }, { "line_type": "ul", "section": "Ingredients", "text": "1½ cup quick-cooking oatmeal" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp salt" }, { "line_type": "ol", "section": "Procedure", "text": "Mix the dates, sugar, and water in a saucepan." }, { "line_type": "ol", "section": "Procedure", "text": "Cook over low heat, stirring constantly for about 10 minutes or until thickened. Cool." }, { "line_type": "ol", "section": "Procedure", "text": "Cream together the butter, shortening, and brown sugar in a separate container." }, { "line_type": "ol", "section": "Procedure", "text": "Mix the flour, salt, baking soda, and oats into the crumble crust mix." }, { "line_type": "ol", "section": "Procedure", "text": "Grease a 13x9-inch pan." }, { "line_type": "ol", "section": "Procedure", "text": "Evenly press half of the crumble mixture into the bottom of the pan." }, { "line_type": "ol", "section": "Procedure", "text": "Spread the date filling on top." }, { "line_type": "ol", "section": "Procedure", "text": "Evenly place remaining crumble mixture into the pan, pressing lightly." }, { "line_type": "ol", "section": "Procedure", "text": "Bake for 25 to 30 minutes at 400°F, or until light brown." }, { "line_type": "ol", "section": "Procedure", "text": "Cut into bars while still warm." } ], "title": "Date Bars", "url": "https://en.wikibooks.org/wiki/Cookbook:Date_Bars" }

{ "infobox": { "category": "/wiki/Category:Cookie_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 cup nuts (e.g., pecans), ground" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup seeded dates, ground" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "3 egg whites" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon cream" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup flour" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon baking powder" }, { "line_type": "ul", "section": "Ingredients", "text": "1½ cup confectioner's sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup lemon juice" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon vanilla extract" }, { "line_type": "ol", "section": "Procedure", "text": "Grind the nuts and dates; sift in the granular sugar." }, { "line_type": "ol", "section": "Procedure", "text": "In another bowl, whip egg whites until stiff." }, { "line_type": "ol", "section": "Procedure", "text": "Gradually add the sugar mixture, whipping constantly. Fold in the cream." }, { "line_type": "ol", "section": "Procedure", "text": "Sift the flour, then re-sift the flour with the baking powder. Fold into the egg mixture." }, { "line_type": "ol", "section": "Procedure", "text": "Grease and flour a baking sheet." }, { "line_type": "ol", "section": "Procedure", "text": "Pat dough ½-inch thick on the baking sheet, and bake for 10 minutes at 350°F (175°C)." }, { "line_type": "ol", "section": "Procedure", "text": "Mix confectioner's sugar with lemon juice and vanilla in a blender." }, { "line_type": "ol", "section": "Procedure", "text": "When the cookies are still hot, spread the glaze over them." } ], "title": "Date Nut Bars", "url": "https://en.wikibooks.org/wiki/Cookbook:Date_Nut_Bars" }

{ "infobox": { "category": "/wiki/Category:Smoothie_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "A date milkshake is a delicious and refreshing beverage." }, { "line_type": "ul", "section": "Ingredients", "text": "Dates" }, { "line_type": "ul", "section": "Ingredients", "text": "Cinnamon powder" }, { "line_type": "ul", "section": "Ingredients", "text": "Sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "Ice cubes" }, { "line_type": "ul", "section": "Special equipment", "text": "Blender" }, { "line_type": "ol", "section": "Procedures", "text": "Soak the dates in water for a few minutes to soften the tough texture. Drain." }, { "line_type": "ol", "section": "Procedures", "text": "Place the soaked dates in the blender, and add a small amount of water." }, { "line_type": "ol", "section": "Procedures", "text": "Add cinnamon, sugar to taste, and ice." }, { "line_type": "ol", "section": "Procedures", "text": "Turn on the blender until smooth." } ], "title": "Date Smoothie", "url": "https://en.wikibooks.org/wiki/Cookbook:Date_Smoothie" }

{ "infobox": { "category": "/wiki/Category:Confection_recipes", "difficulty": 2, "servings": null, "time": "50–55 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "A wonderful square recipe with the flavor of dates. Also see the Date Bar recipe." }, { "line_type": "ul", "section": "Ingredients", "text": "1 ½ cup (360 g) rolled oats" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (240 g) brown sugar (packed)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 ½ cup (260 g) all-purpose flour" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon baking soda" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ teaspoon salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup of melted butter" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups (480 g) chopped dates" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup (120 g) brown sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (240 ml) water" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon lemon juice" }, { "line_type": "ol", "section": "Procedure", "text": "In a mixing bowl, combine rolled oats, 1 cup brown sugar, flour, baking soda, salt and melted butter. Mix until crumbly." }, { "line_type": "ol", "section": "Procedure", "text": "Press half the crumb mixture into a parchment-lined and greased square baking pan." }, { "line_type": "ol", "section": "Procedure", "text": "In a saucepan over low heat, cook dates, sugar and water until thickened and smooth (about 10 minutes)." }, { "line_type": "ol", "section": "Procedure", "text": "Add lemon juice and mix well." }, { "line_type": "ol", "section": "Procedure", "text": "Spread date mixture over crumble layer." }, { "line_type": "ol", "section": "Procedure", "text": "Sprinkle remaining crumb mixture over date filling." }, { "line_type": "ol", "section": "Procedure", "text": "Bake at 350°F (180°C) for about 35 minutes, until lightly browned." } ], "title": "Date Squares", "url": "https://en.wikibooks.org/wiki/Cookbook:Date_Squares" }

{ "infobox": { "category": "/wiki/Category:Pizza_recipes", "difficulty": 3, "servings": "4 servings", "time": "90 minutes, including rising dough" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Pizza is a traditional Italian fare that was introduced by immigrants to America in the late 19th and early 20th centuries. In America it has evolved to unique variations, including this Deep Dish Pizza variety. What makes this pizza special is the thicker raised crust which is baked with the pizza. The pizza itself is filled with sauce, cheese, and other ingredients. It is served hot from the oven, cut in triangular pieces and served along with a salad, garlic knots, garlic bread, mozzarella sticks, and/or onion rings. Many in the midwest also call it Chicago style pizza." }, { "line_type": "p", "section": null, "text": "This recipe has many variants, which are found at the end of the recipe." }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp active dry yeast (fast-rising yeast is acceptable)" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ cup (185 ml/6.3 US fl oz) warm water (about 90 °F)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (140 g/4.9 oz) flour" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp white sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "3 cups (400 g/14 oz) additional flour" }, { "line_type": "ul", "section": "Ingredients", "text": "~1 cup (250 ml/8.5 US fl oz) warm water" }, { "line_type": "ul", "section": "Ingredients", "text": "4 tbsp cornmeal (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 or more (170–225 g/6.0–7.9 oz) can(s) of prepared or homemade pizza sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "450 g (16 oz) shredded Mozzarella cheese" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup (20 g/0.71 oz) grated Romano cheese (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup (20 g/0.71 oz) grated Parmesan cheese (optional)" }, { "line_type": "ol", "section": "Procedure", "text": "In a mixing bowl or dough mixer, mix the yeast and ¾ cup (185 ml/6.3 US fl oz) warm water. Let this stand for a few minutes to activate the yeast." }, { "line_type": "ol", "section": "Procedure", "text": "Mix in the 1 cup (140 g/4.9 oz) flour, oil, sugar, salt into a smooth batter. Add the remaining flour and water. Mix this until you get a dough with a slightly sticky consistency. Add additional water or flour to adjust the consistency. Knead the dough until it springs slightly when touched." }, { "line_type": "ol", "section": "Procedure", "text": "Let this rise in a warm location in a greased bowl until doubled. Punch down the dough in the bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Transfer dough to a floured flat surface. Roll or shape the dough to the shape of a pizza pan and make an edge up the side of the pan for the crust. Roll the dough thicker for Deep Dish Pizza and thinner for a crisper and more traditional pizza crust." }, { "line_type": "ol", "section": "Procedure", "text": "Preheat the oven to 425 °F (218 °C)." }, { "line_type": "ol", "section": "Procedure", "text": "Spread the pizza sauce on the dough, leaving the edge crust uncoated. Add any optional toppings (pepperoni, sausage, green pepper, etc.). Sprinkle the grated mozzarella cheese evenly across the pizza, leaving the edge crust untouched. If desired, sprinkle the grated Parmesan and Romano cheeses evenly over the toppings." }, { "line_type": "ol", "section": "Procedure", "text": "Bake the pizza on a rack of the preheated oven for 25–30 minutes or until the crust and cheese are lightly brown. If the pizza is browning on the outer crust and not in the middle, line the edge with aluminum foil to prevent burning. This rarely happens except on larger diameter pizzas of 40 cm (16 in) or more." }, { "line_type": "ol", "section": "Procedure", "text": "When removing from the oven, cut into about 8 triangular, pie shaped slices for serving. A pizza cutter with a circular wheel does this nicely." }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "A black pan will cook the crust faster and crisper than a light pan." }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "Use a heated baking stone. This is a flat stone which sit in the oven and preheats to the oven temperature. It accelerates the baking and makes the crust more consistently brown. Decrease the baking time by removing the pizza when the crust and cheese center is light brown." }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "Use a professional pizza oven or wood fired stone hearth. This is generally a professional pizza kitchen option." }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "Cornmeal may be used to flour the pan. It provides a unique characteristic to the crust and dries it a bit. It may omitted, or substituted with flour." }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "The olive oil may be substituted by vegetable oil or butter for a different crust characteristic or for oiling the pan. Olive oil makes an Italian bread type of raised crust." }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "If the crust is left to rise 15–30 minutes before it is baked, it will be thicker and more like an Italian bread crust" }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "The type of flour used will vary the crust. Bread flour will create a stretchy gluten-rich dough and a thinner crust. Bleached white flour tends to make a thicker and lighter bread crust." }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "If a mozzarella cheese stick or rolled slice of cheese is rolled and sealed into the outer crust with a pinch of the dough, it adds a unique filling of melted cheese to the otherwise bready crust. Some commercial pizza restaurants offer cheese-filled crust." }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "Brush some melted butter on the crust after it has baked." }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "Pinch, slice or form the outer crust into a design before baking, just for the visual appearance." }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "A round aluminum or steel deep-dish pizza pan is generally used. It is 30–40 cm (12–16 in) inches in diameter and 2.5–7.5 cm (0.98–3.0 in) deep. Optionally the side removes to facilitate the cutting and serving." }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "Any flat pan may be substituted by rolling up the crust to form the edges. The edge crust tends to be like an Italian bread and less thick however. A rectangular pan tends to bake uneven." }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "A special wheeled pizza cutter or deep dish pizza pan grip may facilitate handling and serving" }, { "line_type": "p", "section": "Notes, tips and variations", "text": "Consider adding or mixing the following. Many institutions in Chicago will add everything on their toppings option list and call it garbage pizza." }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "450 g (16 oz) pepperoni, sliced as thick or thin as one likes" }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "450 g (16 oz) bulk (or casing removed) Italian sausage (browned and crumbled)" }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "1 green pepper, cleaned and sliced" }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "1 medium or large onion, sliced or diced" }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "450 g (16 oz) ground beef (skillet browned and crumbled)" }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "¼ cup (20 g/0.71 oz) mushrooms (fresh sliced or canned sliced)" }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "450 g (16 oz) cooked bacon" }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "450 g (16 oz) ham, prepared any way" }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "450 g (16 oz) salami, sliced as thick or thin as one likes" }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "½ cup (40 g/1.4 oz) pineapple, diced or in rings" }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "½ cup (40 g/1.4 oz) cooked chicken pieces" }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "¼ cup (25 g/0.88 oz) anchovies" }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "¼ cup (25 g/0.88 oz) black olives, pitted and sliced" }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "any other ingredient" }, { "line_type": "p", "section": "Notes, tips and variations", "text": "The order of the toppings on the pizza is an option as well. The photo above shows pepperoni placed on top of the cheese instead of under it." }, { "line_type": "p", "section": "Notes, tips and variations", "text": "By changing the order of placement of the toppings, the same ingredients make a pizza that looks and even tastes different. Of course, the crust always is at the bottom for a base. For instance, these variants will make different pizza styles." }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "Chicago Style Type Deep Dish (standard recipe noted above)\nCrust on bottom\nAdd the mozzarella cheese\nAdd the toppings (pepperoni, sausage, etc.)\nAdd the sauce\nAdd the grated cheeses\nServe with shakers of red pepper flakes and extra grated cheese" }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "Crust on bottom" }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "Add the mozzarella cheese" }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "Add the toppings (pepperoni, sausage, etc.)" }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "Add the sauce" }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "Add the grated cheeses" }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "Serve with shakers of red pepper flakes and extra grated cheese" }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "Boutique Deep Dish (some \"upper crust\" restaurants do this)\nCrust on bottom\nAdd the toppings (pepperoni, sausage, etc.)\nAdd the mozzarella cheese\nAdd the sauce over the cheese (may require more sauce to cover the ingredients)\nAdd the grated cheeses" }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "Crust on bottom" }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "Add the toppings (pepperoni, sausage, etc.)" }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "Add the mozzarella cheese" }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "Add the sauce over the cheese (may require more sauce to cover the ingredients)" }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "Add the grated cheeses" }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "Deep Dish Old World Style (similar to photo)\nCrust on bottom\nAdd the sauce\nAdd most of the toppings (sausage, green pepper, etc.)\nAdd the mozzarella cheese\nAdd the grated cheeses\nAdd pepperoni or other decorative topping" }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "Crust on bottom" }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "Add the sauce" }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "Add most of the toppings (sausage, green pepper, etc.)" }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "Add the mozzarella cheese" }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "Add the grated cheeses" }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "Add pepperoni or other decorative topping" }, { "line_type": "ul", "section": "Warnings", "text": "Pizza from the oven is hot. Warn the diners when served." }, { "line_type": "ul", "section": "Warnings", "text": "Any meats added to the toppings must be cooked before baking. Raw meat or fish will not adequately cook in the pizza." } ], "title": "Deep Dish Pizza", "url": "https://en.wikibooks.org/wiki/Cookbook:Deep_Dish_Pizza" }

{ "infobox": { "category": "/wiki/Category:Fritter_recipes", "difficulty": null, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients:", "text": "2 cups rice flour" }, { "line_type": "ul", "section": "Ingredients:", "text": "½ cup urad dal" }, { "line_type": "ul", "section": "Ingredients:", "text": "2 tsp jeera" }, { "line_type": "ul", "section": "Ingredients:", "text": "4 tsp sesame seeds" }, { "line_type": "ul", "section": "Ingredients:", "text": "1 tsp red chile powder" }, { "line_type": "ul", "section": "Ingredients:", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients:", "text": "3 tbsp oil (hot)" }, { "line_type": "ul", "section": "Ingredients:", "text": "Oil for deep frying" }, { "line_type": "ol", "section": "Procedure", "text": "Dry roast the urad dal. Grind it into a fine powder, and keep it aside." }, { "line_type": "ol", "section": "Procedure", "text": "In a wide bowl combine the rice flour, urad dal powder, chili powder, salt, sesame seeds, and jeera. Mix it well, then mix in the oil." }, { "line_type": "ol", "section": "Procedure", "text": "Mix in enough water to make a dough of roti consistency." }, { "line_type": "ol", "section": "Procedure", "text": "In a deep frying pan heat enough oil for deep frying." }, { "line_type": "ol", "section": "Procedure", "text": "Once the oil is hot enough for frying, press dough into a murukku mould. Fry the murukku in batches until they are light golden brown in color." }, { "line_type": "ol", "section": "Procedure", "text": "Drain the finished fritters on a paper towel." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The frying oil should not be too hot, or the murukku will burn." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "These can keep up to 2 weeks in an airtight container." } ], "title": "Deep Fried Black Lentil and Rice Flour Dough Balls (Murukku)", "url": "https://en.wikibooks.org/wiki/Cookbook:Deep_Fried_Black_Lentil_and_Rice_Flour_Dough_Balls_(Murukku)" }

{ "infobox": { "category": "/wiki/Category:Indian_recipes", "difficulty": 3, "servings": null, "time": "soak: 8 hoursprep: 20-50 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Cheyeeam are deep-fried balls of ground chickpeas." }, { "line_type": "ul", "section": "Ingredients", "text": "½ kg kadalai paruppu (Bengal gram, small brown chickpeas)" }, { "line_type": "ul", "section": "Ingredients", "text": "½ kg vellam (jaggery, unrefined palm sugar)" }, { "line_type": "ul", "section": "Ingredients", "text": "10 elackai (cardamom pods)" }, { "line_type": "ul", "section": "Ingredients", "text": "½ kg maida mavu (refined wheat flour)" }, { "line_type": "ul", "section": "Ingredients", "text": "Water" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt, to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "1 litre cooking oil" }, { "line_type": "ol", "section": "Procedure", "text": "Soak kadalai paruppu in clean water for at least 8 hours. They will double in size, so allow extra water for them to soak up." }, { "line_type": "ol", "section": "Procedure", "text": "Boil kadalai paruppu. This should take about 40 minutes in a regular pot on the stove, or about 9 minutes in a pressure cooker (plus 10 minutes to depressurise)." }, { "line_type": "ol", "section": "Procedure", "text": "Grind boiled kadalai paruppu with the jaggery and elachi, without adding any water, to make a dough." }, { "line_type": "ol", "section": "Procedure", "text": "Make small balls with the dough." }, { "line_type": "ol", "section": "Procedure", "text": "Make a thin batter with the maida and water. Add salt as needed." }, { "line_type": "ol", "section": "Procedure", "text": "Dip the dough balls in the batter." }, { "line_type": "ol", "section": "Procedure", "text": "Pour the oil in a pan. Heat until a small piece of dough floats and bubbles when added." }, { "line_type": "ol", "section": "Procedure", "text": "Add a few battered dough balls. Deep fry individually until golden." } ], "title": "Deep Fried Chickpea Dough Balls (Chyueeam)", "url": "https://en.wikibooks.org/wiki/Cookbook:Deep_Fried_Chickpea_Dough_Balls_(Chyueeam)" }

{ "infobox": { "category": null, "difficulty": 3, "servings": "2", "time": "20 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Pakoda is a savoury South Indian fried snack made from gram flour, spices and onions. This simple recipe is for Pakoda as made in Tamil Nadu, India. A different version called \"pakora\" is famous in the other parts of India. The difference is that for making pakora, the batter/mix can be a bit more liquidy like for making pancakes, and different vegetables like spinach or potatoes may be used." }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (240 g) besan or gram flour" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup water" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tsp rice flour (for crunch)" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tsp green gram flour (optional, for added crunch)" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ tsp asafoetida" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ tsp turmeric" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ tsp cayenne pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "8–10 curry leaves" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp cumin powder" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp crushed black peppercorns" }, { "line_type": "ul", "section": "Ingredients", "text": "1 medium-sized onion, chopped finely" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup peanuts, preferably roasted" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Oil to fry" }, { "line_type": "ol", "section": "Procedure", "text": "Combine all the dry ingredients except the salt, peanuts, and onions. Mix well." }, { "line_type": "ol", "section": "Procedure", "text": "Add the onions, peanuts, 1 tsp oil, and salt. Mix well, then keep aside for about 10 minutes. The moisture from the onions will ooze out into the batter." }, { "line_type": "ol", "section": "Procedure", "text": "Adding a little bit of water at a time, make a dough that will form chunks but break into pieces with a little bit of pressure. The consistency should be the same as when making scones. Too much water and the pakoda will not be crunchy." }, { "line_type": "ol", "section": "Procedure", "text": "Heat oil in a heavy-bottomed cooking vessel." }, { "line_type": "ol", "section": "Procedure", "text": "Shape the dough into chunks, and deep-fry them in medium-hot oil until golden-brown and crispy. Too much turmeric might give it a darker color." }, { "line_type": "ol", "section": "Procedure", "text": "Serve hot or room temperature." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Store at room temperature for about 3–4 days. Avoid refrigerating to maintain the crunchy texture." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The pakoda may be served with ketchup or any style of chutney." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "A tradition during the monsoon season is to serve piping hot tea after pakodas." } ], "title": "Deep Fried Chickpea Dough Curry Snacks (Pakoda)", "url": "https://en.wikibooks.org/wiki/Cookbook:Deep_Fried_Chickpea_Dough_Curry_Snacks_(Pakoda)" }

{ "infobox": { "category": "/wiki/Category:Chickpea_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Panissa is a sort of Gibraltarian set pudding made with cooked chickpea flour. There is also an original Italian one, though what is referred to as panissa in Italy nowadays is more akin to the Gibraltarian calentita. According to the original contributor, their grandmother always used to make panissa on the same day she made Minestra as a light second course." }, { "line_type": "ul", "section": "Ingredients", "text": "500 g chickpea flour" }, { "line_type": "ul", "section": "Ingredients", "text": "2 litres water" }, { "line_type": "ul", "section": "Ingredients", "text": "Olive oil for frying" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Lemon juice" }, { "line_type": "ul", "section": "Ingredients", "text": "Minced parsley (optional)" }, { "line_type": "ol", "section": "Procedure", "text": "Stir the chickpea flour into the 2 litres of lightly salted water over a moderate flame." }, { "line_type": "ol", "section": "Procedure", "text": "Stir the mixture steadily in the same direction with a wooden spoon until you obtain a soft, lump-free paste." }, { "line_type": "ol", "section": "Procedure", "text": "When the paste begins to pull away from the sides of the pot, turn it out into oiled wooden moulds, or spread it out about ¼ inch (½ cm) high on your work surface. Alternatively, pour the mixture into saucers. Make sure to dust the surface with parsley beforehand if you're including it." }, { "line_type": "ol", "section": "Procedure", "text": "Let the mixture cool and set." }, { "line_type": "ol", "section": "Procedure", "text": "If you didn't use molds, cut the cooled mixture into 1 x 3-inch (3 x 7 cm) rectangles or into wedges." }, { "line_type": "ol", "section": "Procedure", "text": "Fry the pieces in hot oil." } ], "title": "Deep Fried Chickpea Dough with Lemon (Panissa)", "url": "https://en.wikibooks.org/wiki/Cookbook:Deep_Fried_Chickpea_Dough_with_Lemon_(Panissa)" }

{ "infobox": { "category": "/wiki/Category:Indian_recipes", "difficulty": null, "servings": null, "time": "30 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Mirchi bhajji are fried stuffed peppers." }, { "line_type": "ul", "section": "Ingredients", "text": "11–17 long green peppers" }, { "line_type": "ul", "section": "Ingredients", "text": "1½ cup (360 g) gram flour (besan)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp rice flour" }, { "line_type": "ul", "section": "Ingredients", "text": "6–7 Indian green chiles, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp coriander leaves finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp hot oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Oil to deep fry" }, { "line_type": "ol", "section": "Procedure", "text": "Slit 5–10 of the peppers, preferably the longest and fattest." }, { "line_type": "ol", "section": "Procedure", "text": "Mix salt and gram flour. Stuff the slit peppers with this mixture, and keep aside for 15–20 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Heat oil in a pan over medium heat." }, { "line_type": "ol", "section": "Procedure", "text": "Mix all other dry ingredients. Dip each green pepper into this mixture gently to coat it." }, { "line_type": "ol", "section": "Procedure", "text": "Deep fry in heated oil until golden brown." }, { "line_type": "ol", "section": "Procedure", "text": "Drain on kitchen paper to remove excess oil." }, { "line_type": "ol", "section": "Procedure", "text": "Serve hot with chutney or ketchup." } ], "title": "Deep Fried Chiles Filled with Chickpea Flour (Mirchi Bhajji)", "url": "https://en.wikibooks.org/wiki/Cookbook:Deep_Fried_Chiles_Filled_with_Chickpea_Flour_(Mirchi_Bhajji)" }

{ "infobox": { "category": "/wiki/Category:Fritter_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "" }, { "line_type": "p", "section": null, "text": "Mirchi bada is a popular Indian snack." }, { "line_type": "ul", "section": "Ingredients", "text": "Large green chiles" }, { "line_type": "ul", "section": "Ingredients", "text": "3 large potatoes" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp red chile powder" }, { "line_type": "ul", "section": "Ingredients", "text": "Chaat masala" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup coriander leaves, chopped fine" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup gram flour (besan)" }, { "line_type": "ul", "section": "Ingredients", "text": "2 pinches turmeric powder" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Water as required" }, { "line_type": "ol", "section": "Procedure", "text": "Slit the chiles, remove seeds, and set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Boil potatoes in salted water. Peel and mash them well. Add chili powder, chaat masala, and coriander leaves. Mix well." }, { "line_type": "ol", "section": "Procedure", "text": "Make a thick batter with the flour, water, turmeric powder and salt." }, { "line_type": "ol", "section": "Procedure", "text": "Fill the chiles with the potato mix. Dip the filled chiles in the batter so they are completely covered." }, { "line_type": "ol", "section": "Procedure", "text": "Deep fry the battered chiles in preheated oil until they turn golden brown." } ], "title": "Deep Fried Chiles Stuffed with Potato (Mirchi Bada)", "url": "https://en.wikibooks.org/wiki/Cookbook:Deep_Fried_Chiles_Stuffed_with_Potato_(Mirchi_Bada)" }

{ "infobox": { "category": "/wiki/Category:Fritter_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 cup urad dal" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup rice rava (coarse rice flour)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup all-purpose flour" }, { "line_type": "ul", "section": "Ingredients", "text": "Onions, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Chiles, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ol", "section": "Procedure", "text": "Soak the urad dal in water for several hours." }, { "line_type": "ol", "section": "Procedure", "text": "Soak the rava in water." }, { "line_type": "ol", "section": "Procedure", "text": "Grind the soaked urad dal to make a somewhat loose batter. Mix in the soaked rava." }, { "line_type": "ol", "section": "Procedure", "text": "Mix in the flour, then add enough water to thin it if necessary." }, { "line_type": "ol", "section": "Procedure", "text": "Mix in onions, chillies, and salt to the batter. Allow to ferment and rise." }, { "line_type": "ol", "section": "Procedure", "text": "Make small balls and deep fry them in hot oil." } ], "title": "Deep Fried Lentil Dough Balls (Punugu)", "url": "https://en.wikibooks.org/wiki/Cookbook:Deep_Fried_Lentil_Dough_Balls_(Punugu)" }

{ "infobox": { "category": "/wiki/Category:Dessert_recipes", "difficulty": 3, "servings": "1", "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "This recipe for the deep fried Mars bar illustrates a typical procedure. The ingredients in the dish's variations may vary indefinitely, but the procedure will remain more or less the same. For authentic flavor, fry the treat in beef drippings rather than vegetable oil." }, { "line_type": "ul", "section": "Ingredients", "text": "1 Mars Bar (UK/Canada) or 1 Milky Way bar (USA)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup milk" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup wheat flour" }, { "line_type": "ul", "section": "Ingredients", "text": "1 egg" }, { "line_type": "ul", "section": "Ingredients", "text": "Enough oil to fill the pot or fryer you are using (oil or fat can be used as well as suet for authenticity)" }, { "line_type": "ol", "section": "Procedure", "text": "Chill, but do not freeze, the Mars bar by leaving it in a fridge or freezer for a short while." }, { "line_type": "ol", "section": "Procedure", "text": "Mix the milk, flour, and egg in a bowl. Whisk together to create a creamy batter." }, { "line_type": "ol", "section": "Procedure", "text": "Heat the oil to around 350–375°F (175–190°C)." }, { "line_type": "ol", "section": "Procedure", "text": "Coat the Mars bar completely in batter." }, { "line_type": "ol", "section": "Procedure", "text": "Lower into hot oil and fry until batter is golden brown. Be careful to lower it gently; otherwise the batter may come off." }, { "line_type": "ol", "section": "Procedure", "text": "Serve." } ], "title": "Deep Fried Mars Bar", "url": "https://en.wikibooks.org/wiki/Cookbook:Deep_Fried_Mars_Bar" }

{ "infobox": { "category": "/wiki/Category:Appetizer_recipes", "difficulty": 2, "servings": null, "time": "1–2 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "This is a good snack to serve as an appetizer. You may use a lot of variations on this recipe." }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup canola oil or vegetable oil" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ tsp seasoned salt, garlic salt, or Italian seasoning" }, { "line_type": "ul", "section": "Ingredients", "text": "2+ handfuls of pretzels" }, { "line_type": "ul", "section": "Equipment", "text": "Deep saucepan" }, { "line_type": "ul", "section": "Equipment", "text": "Spatula" }, { "line_type": "ul", "section": "Equipment", "text": "Plate" }, { "line_type": "ul", "section": "Equipment", "text": "Paper towels" }, { "line_type": "ol", "section": "Procedure", "text": "Fill a deep saucepan partially full of canola oil. Heat up the oil." }, { "line_type": "ol", "section": "Procedure", "text": "Cover a paper towel with seasoning (the paper towel will help absorb moisture). Then set paper towel on a plate." }, { "line_type": "ol", "section": "Procedure", "text": "Use a spatula to drop pretzels into oil. Only leave them in for 2–3 seconds." }, { "line_type": "ol", "section": "Procedure", "text": "Remove pretzels, and lay them out on bed of seasoning to dry. The oil may be used for multiple batches." } ], "title": "Deep Fried Pretzels", "url": "https://en.wikibooks.org/wiki/Cookbook:Deep_Fried_Pretzels" }

{ "infobox": { "category": "/wiki/Category:Turkey_recipes", "difficulty": 3, "servings": "20–30", "time": "Thawing: 3 to 5 daysCooking: 45 minutes to an hour" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "10–18-pound whole turkey" }, { "line_type": "ul", "section": "Ingredients", "text": "4 gallons peanut oil" }, { "line_type": "ul", "section": "Equipment", "text": "Dedicated turkey frying set: cooking pot, propane burner, 550°F 16-inch thermometer with clip, turkey stand, and triangular handled hook" }, { "line_type": "ul", "section": "Equipment", "text": "At least 10 pounds of propane" }, { "line_type": "ul", "section": "Equipment", "text": "Fire extinguisher" }, { "line_type": "ol", "section": "Procedure", "text": "If frozen, thaw turkey in the fridge for several days. Remove giblets bag from cavity." }, { "line_type": "ol", "section": "Procedure", "text": "Place turkey on its stand and set it in the dedicated turkey-frying pot." }, { "line_type": "ol", "section": "Procedure", "text": "Pour water into pot until turkey is covered completely and water level is 2 inches above the turkey." }, { "line_type": "ol", "section": "Procedure", "text": "Remove turkey from water, and mark the level of water in pot." }, { "line_type": "ol", "section": "Procedure", "text": "Pour out water and discard. Dry the pot thoroughly and fill to line with peanut oil." }, { "line_type": "ol", "section": "Procedure", "text": "Heat oil in pot over propane burner to 400°F in area at least 20 feet from any building or other flammable structure." }, { "line_type": "ol", "section": "Procedure", "text": "Slowly lower completely thawed, completely drained turkey (on its stand) into oil using the hook with an oven mitt. The temperature of the oil will decrease to 350°F." }, { "line_type": "ol", "section": "Procedure", "text": "Fry turkey for 3 minutes per pound. Be careful not to over-cook it—if it floats, it's over-done! Maintain a temperature of 350°F—monitor it the whole time the turkey is cooking, and don't let it drop below 345°F or go over 355°F." }, { "line_type": "ol", "section": "Procedure", "text": "Remove turkey using hook with oven mitt." }, { "line_type": "ol", "section": "Procedure", "text": "Check temperature using meat thermometer in deep part of meat—it should be at least 160°F." }, { "line_type": "ol", "section": "Procedure", "text": "Turn off fire and allow the oil to cool completely before even considering moving it." }, { "line_type": "ol", "section": "Procedure", "text": "Rest turkey on a tray, breasts down, for 20–30 minutes before carving." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The turkey must be thawed in the fridge if frozen. It is not safe to thaw it outside of the fridge, and it risks salmonella growth." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The water marking step must take place so that you know exactly how much oil to heat. If you heat too much oil, it can overflow when the turkey is added and cause a fire." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Do not do this within 20 feet of any building or flammable structure—there is a dangerous risk of fire." } ], "title": "Deep Fried Turkey", "url": "https://en.wikibooks.org/wiki/Cookbook:Deep_Fried_Turkey" }

{ "infobox": { "category": "/wiki/Category:Fritter_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "Oil for deep frying" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup chopped methi (fenugreek) leaves" }, { "line_type": "ul", "section": "Ingredients", "text": "⅓ cup whole wheat flour (gehun ka atta)" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp besan (Bengal gram flour)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pinch asafoetida (hing)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp green chilli-ginger paste" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp hot oil" }, { "line_type": "ol", "section": "Procedure", "text": "Heat the oil for deep frying." }, { "line_type": "ol", "section": "Procedure", "text": "Combine all remaining ingredients together in a bowl, and mix well." }, { "line_type": "ol", "section": "Procedure", "text": "Divide dough into 15–20 equal portions, and shape each into a round ball." }, { "line_type": "ol", "section": "Procedure", "text": "Fry the balls in hot oil in batches of 10–12 over a slow flame until they turn golden brown in colour." }, { "line_type": "ol", "section": "Procedure", "text": "Drain on an absorbent paper and serve." } ], "title": "Deep Fried Wheat and Chickpea Flour Dough Balls (Muthiya)", "url": "https://en.wikibooks.org/wiki/Cookbook:Deep_Fried_Wheat_and_Chickpea_Flour_Dough_Balls_(Muthiya)" }

{ "infobox": { "category": null, "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Dek ngoo consists of pigeon peas with peanut butter, a delicacy from Gulu. It is best served with posho (ugali), millet bread (kalo), or sweet potatoes (layata). It can be eaten as a dip or a soup. Shear nut oil (moo yaa) can be used to improve its taste." }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup of split pigeon peas" }, { "line_type": "ul", "section": "Ingredients", "text": "Peanut butter" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Magadi (rock salt)" }, { "line_type": "ol", "section": "Procedure", "text": "Soak split pigeon peas in 1.5 L of warm water for 1 hour. The peas should be plumped up and soft, and the skins that were on some of them should be coming off." }, { "line_type": "ol", "section": "Procedure", "text": "Sieve the water into a saucepan (all the flavor is in there), and put the water on the stove to start boiling." }, { "line_type": "ol", "section": "Procedure", "text": "Wash the peas, and remove all the skins—they will float easily because of the earlier soaking." }, { "line_type": "ol", "section": "Procedure", "text": "Put the peas in to the water you placed on the stove, then add salt and rock salt. Let it boil until the peas are mushy. There will be a froth foaming at the top while it boils—remove it with a ladle." }, { "line_type": "ol", "section": "Procedure", "text": "When the peas are mushy, add peanut butter and mix. There is a special contraption called ugwech that you can use, but you can also use a hand blender as it is easier on the muscles and quicker. The peanut butter will make the soup thick, so please add it according to taste and your desired texture." }, { "line_type": "ol", "section": "Procedure", "text": "If it becomes too thick you can add hot water to loosen the mixture." }, { "line_type": "ol", "section": "Procedure", "text": "Serve." } ], "title": "Dek Ngoo (Pigeon Peas with Peanut Butter)", "url": "https://en.wikibooks.org/wiki/Cookbook:Dek_Ngoo_(Pigeon_Peas_with_Peanut_Butter)" }

{ "infobox": { "category": "/wiki/Category:Bread_recipes", "difficulty": 3, "servings": "1 pound", "time": "Prep ½ hourRise 1 hourBake ½ hour" }, "text_lines": [ { "line_type": "ol", "section": "Procedure", "text": "Stir yeast and sugar into warm water. Let stand until bubbly." }, { "line_type": "ol", "section": "Procedure", "text": "Add the salt and about half the flour so the dough can be handled." }, { "line_type": "ol", "section": "Procedure", "text": "Knead on lightly-floured surface until smooth and elastic, adding flour only if necessary." }, { "line_type": "ol", "section": "Procedure", "text": "Cover the ball of dough and let sit 10–15 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Roll into 14x16-inch rectangle." }, { "line_type": "ol", "section": "Procedure", "text": "Spread with slivered pepperoni, cheese, and herbs of your choice." }, { "line_type": "ol", "section": "Procedure", "text": "Sprinkle liberally with fresh grated black pepper." }, { "line_type": "ol", "section": "Procedure", "text": "Roll as you would a jellyroll, sealing edge by pinching. Form the roll into a circle." }, { "line_type": "p", "section": "Procedure", "text": "Dutch oven method" }, { "line_type": "ol", "section": "Procedure", "text": "Put dough in a 14-inch Dutch oven. Let rise. Start baking breads slightly before reaching the \"double\" stage—as the oven heats, the dough continues to rise." }, { "line_type": "ol", "section": "Procedure", "text": "Place 11 hot charcoal briquettes on bottom and 17 on top." }, { "line_type": "ol", "section": "Procedure", "text": "When bread is ⅔ baked, take off bottom coals." }, { "line_type": "ol", "section": "Procedure", "text": "Brush with melted butter." }, { "line_type": "p", "section": "Procedure", "text": "Conventional oven method" }, { "line_type": "ol", "section": "Procedure", "text": "Place dough in a well-greased round pan. A cast-iron frying pan works well." }, { "line_type": "ol", "section": "Procedure", "text": "Let rise for 1 hour." }, { "line_type": "ol", "section": "Procedure", "text": "Bake at 375°F for 1 hour." }, { "line_type": "ol", "section": "Procedure", "text": "Brush with melted butter." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Rising bread requires warmth. Cool or dry weather inhibits the process. When outside temperatures are too cool for breads to rise, place 3–4 hot coals on top of the oven with bread inside. If it's windy, provide a windbreak." } ], "title": "Deli Roll Bread", "url": "https://en.wikibooks.org/wiki/Cookbook:Deli_Roll_Bread" }

{ "infobox": { "category": "/wiki/Category:Sandwich_recipes", "difficulty": 2, "servings": "6", "time": "20 minutes" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1½ pound ground beef" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon garlic salt" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tablespoon finely chopped onion" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "6 strips of bacon, cooked well done and crumbled" }, { "line_type": "ul", "section": "Ingredients", "text": "4 ounce (1 cup) shredded cheddar cheese" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup mayonnaise" }, { "line_type": "ul", "section": "Ingredients", "text": "⅓ cup canned sliced mushrooms" }, { "line_type": "ul", "section": "Ingredients", "text": "6 split hamburger buns" }, { "line_type": "ol", "section": "Procedure", "text": "Mix beef, garlic salt, onion, and pepper thoroughly in a bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Shape hamburger mixture into 6 patties, about ¾-inch thick." }, { "line_type": "ol", "section": "Procedure", "text": "Mix bacon, cheese, mayonnaise, and mushrooms together and store in the refrigerator or cooler." }, { "line_type": "ol", "section": "Procedure", "text": "Cook burgers on the grill, covered, for 5 or 7 minutes on each side." }, { "line_type": "ol", "section": "Procedure", "text": "During the last 3 minutes, put ¼ cup cheese mixture on top of each burger." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Serve on buns, if desired." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "And of course, garnish with lettuce and tomato slices." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Have available the usual: ketchup, mustard, and pickle relish." } ], "title": "Deluxe Burgers", "url": "https://en.wikibooks.org/wiki/Cookbook:Deluxe_Burgers" }

{ "infobox": { "category": "/wiki/Category:Sauce_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Demi-glace is prepared by the slow reduction of a mixture of sauce espagnole and brown stock." }, { "line_type": "ul", "section": "Ingredients", "text": "3 cups sauce espagnole" }, { "line_type": "ul", "section": "Ingredients", "text": "4 cups brown stock" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup Madeira or sherry" }, { "line_type": "ol", "section": "Procedure", "text": "Mix the sauce espagnole and the brown stock together in a heavy pot." }, { "line_type": "ol", "section": "Procedure", "text": "Set over low heat and reduce by two-thirds." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from the heat and add the Madeira or sherry." } ], "title": "Demi-glace", "url": "https://en.wikibooks.org/wiki/Cookbook:Demi-glace" }

{ "infobox": { "category": "/wiki/Category:Meat_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Denderu is a typical traditional way of cooking ram meat by the Kanuri tribe. It is easy to prepare." }, { "line_type": "ul", "section": "Ingredients", "text": "Onions, sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh chile pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Maggi cubes" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Mutton, sliced" }, { "line_type": "ol", "section": "Procedure", "text": "Pound together the onions and pepper in a mortar to make a paste. Mix in the maggi cubes and season with salt to taste." }, { "line_type": "ol", "section": "Procedure", "text": "Rub the pepper paste all over the mutton." }, { "line_type": "ol", "section": "Procedure", "text": "Bake the meat until soft." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "During the preparation of denderu, the abdominal and the head parts of the ram are excluded." } ], "title": "Denderu (Kanuri Baked Mutton)", "url": "https://en.wikibooks.org/wiki/Cookbook:Denderu_(Kanuri_Baked_Mutton)" }

{ "infobox": { "category": "/wiki/Category:Dessert_recipes", "difficulty": 3, "servings": "8", "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Denver Crunch is a layered dessert that includes a crunchy base, a cream cheese middle, and a fruit top." }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups flour" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup chopped pecans" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cup brown sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup butter" }, { "line_type": "ul", "section": "Ingredients", "text": "11 oz cream cheese" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup powdered sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp vanilla" }, { "line_type": "ul", "section": "Ingredients", "text": "Fruit filling of choice" }, { "line_type": "ol", "section": "Procedure", "text": "Mix crust ingredients like pie crust until crumbly." }, { "line_type": "ol", "section": "Procedure", "text": "Press in pan. Bake at 350°F until brown. Cool." }, { "line_type": "ol", "section": "Procedure", "text": "Take fork and crumble into small pieces. Some may be reserved for topping if you choose." }, { "line_type": "ol", "section": "Procedure", "text": "Beat cream cheese, sugar, and vanilla until fluffy." }, { "line_type": "ol", "section": "Procedure", "text": "Spoon the filling on the crust until it is covered." }, { "line_type": "ol", "section": "Procedure", "text": "Top with your favorite fruit filling." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Thickened blackberries and boysenberries make excellent toppings." } ], "title": "Denver Crunch", "url": "https://en.wikibooks.org/wiki/Cookbook:Denver_Crunch" }

{ "infobox": { "category": "/wiki/Category:Egg_recipes", "difficulty": 2, "servings": "2", "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "The Denver omelet is a bit like the Spanish omelet, but with different non-egg ingredients." }, { "line_type": "ul", "section": "Ingredients", "text": "4 large eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup chopped onion" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup chopped red bell peppers" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup chopped green bell peppers" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup diced cooked ham" }, { "line_type": "ul", "section": "Ingredients", "text": "8 slices cooked bacon, drained and crumbled" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons butter" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon salt" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "a couple drops of your favorite hot sauce (optional)" }, { "line_type": "ol", "section": "Procedure", "text": "Melt butter in a large skillet or on a griddle." }, { "line_type": "ol", "section": "Procedure", "text": "Sauté onion, bell pepper, ham and bacon in the butter until the onion starts to become translucent." }, { "line_type": "ol", "section": "Procedure", "text": "In a small bowl, whip the eggs lightly. Add salt, pepper, and hot sauce if desired." }, { "line_type": "ol", "section": "Procedure", "text": "Slowly stir the eggs into the mixture in the skillet." }, { "line_type": "ol", "section": "Procedure", "text": "Lightly brown on one side." }, { "line_type": "ol", "section": "Procedure", "text": "Flip over and lightly brown other side." } ], "title": "Denver Omelet", "url": "https://en.wikibooks.org/wiki/Cookbook:Denver_Omelet" }

{ "infobox": { "category": "/wiki/Category:Beverage_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Dereniówka, is a type of Polish nalewka made from cornus mas (dogwood). It, among other nalewkas, were popular in noble manors of 17th CE Poland. Dereniówka belongs to the family of fruit nalewkas, such as orzechówka, wiśniówka, and porzeczkówka. These nalewkas usually contain sugar and/or honey and need to be macerated and aged longer than other kinds." }, { "line_type": "ul", "section": "Ingredients", "text": "200 g dried cornus alba fruits or pre-prepared Herbatka Podlaska dereniówka" }, { "line_type": "ul", "section": "Ingredients", "text": "Vodka (~45% alcohol)" }, { "line_type": "ul", "section": "Ingredients", "text": "40 g white granulated sugar" }, { "line_type": "ol", "section": "Procedure", "text": "Macerate the cornus alba fruits in vodka for 14 days. Shake the concoction daily." }, { "line_type": "ol", "section": "Procedure", "text": "When the alcoholate is ready, remove the sediments and add the sugar." }, { "line_type": "ol", "section": "Procedure", "text": "Let it clarify and rest for a while (several days only), and then it is ready for consumption." }, { "line_type": "ol", "section": "Procedure", "text": "Serve at room temperature in 30 ml glasses." }, { "line_type": "ul", "section": "References", "text": "(Polish) (2004) Jan Rogala, Gorzałka czyli..., Baobab, Warszawa ISBN 83-89642-70-0" }, { "line_type": "ul", "section": "References", "text": "http://www.darynatury.pl/darysklep/sklep.php?m=3" } ], "title": "Dereniówka (Polish Dogwood Liqueur)", "url": "https://en.wikibooks.org/wiki/Cookbook:Dereni%C3%B3wka_(Polish_Dogwood_Liqueur)" }

{ "infobox": { "category": "/wiki/Category:Beef_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "4 ea. (24–32 ounces) New York strip steaks, 1–1¼ inches thick" }, { "line_type": "ul", "section": "Ingredients", "text": "Olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ tsp freshly-ground cumin" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp freshly-ground coriander seeds" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tsp dried rosemary" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp red pepper flakes" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp freshly-ground black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp ground ginger" }, { "line_type": "ol", "section": "Procedure", "text": "Brush steak with olive oil. Set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Combine seasonings in a small bowl. Pat mixture into both sides of steaks and refrigerate as long as possible." }, { "line_type": "ol", "section": "Procedure", "text": "Preheat kettle grill with a chimney starter. Add steaks and cook about 4–5 minutes per side for medium rare, or to desired doneness." }, { "line_type": "ol", "section": "Procedure", "text": "Remove steaks to a plate and cover tightly with aluminum foil. Let rest about 5 minutes before serving." } ], "title": "Desert Rubbed Strip Steaks", "url": "https://en.wikibooks.org/wiki/Cookbook:Desert_Rubbed_Strip_Steaks" }

{ "infobox": { "category": "/wiki/Category:Appetizer_recipes", "difficulty": 2, "servings": "6", "time": "35–45 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Serve these deviled eggs for any occasion, whether it be a wedding feast, a picnic in the park, or for lunch or dinner!" }, { "line_type": "ul", "section": "Ingredients", "text": "6 eggs (large)" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tablespoons of mayonnaise or creamy salad dressing" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon of sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon of mustard" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon of vinegar" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Paprika (optional)" }, { "line_type": "ol", "section": "Procedure", "text": "Place eggs in enough cold water to cover completely, and bring to a rolling boil over high heat." }, { "line_type": "ol", "section": "Procedure", "text": "Reduce heat to a lower medium boil, and cook for 12 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Drain eggs, and promptly chill eggs in cold water so they stop cooking." }, { "line_type": "ol", "section": "Procedure", "text": "Remove shells from eggs, and halve lengthwise with a knife." }, { "line_type": "ol", "section": "Procedure", "text": "Carefully extract the yolks without breaking the whites, and place the yolks in a bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Mash yolks with a fork, and mix in remaining ingredients." }, { "line_type": "ol", "section": "Procedure", "text": "Very carefully spoon the mixture back into the egg white halves." }, { "line_type": "ol", "section": "Procedure", "text": "Garnish with a light sprinkling of paprika." } ], "title": "Deviled Eggs", "url": "https://en.wikibooks.org/wiki/Cookbook:Deviled_Eggs" }

{ "infobox": { "category": "/wiki/Category:Confection_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Dharwad pedha is a unique variety of peda (milk sweet) famous all over India. There are majorly 30 different ways to make pedha/khova sweets from milk, and Dharwad peda is one of its kind. It has received Government accreditation as Geographical indication of India." }, { "line_type": "p", "section": null, "text": "The city of Dharwad became famous for Pedha 80 years ago, and now all over the highways you can find Dharwad pedha vendors." }, { "line_type": "ul", "section": "Ingredients", "text": "Milk (full fat)" }, { "line_type": "ul", "section": "Ingredients", "text": "Lime juice" }, { "line_type": "ul", "section": "Ingredients", "text": "Ghee" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup milk" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "Cardamom powder" }, { "line_type": "ul", "section": "Ingredients", "text": "Sugar for garnish" }, { "line_type": "ol", "section": "Procedure", "text": "Bring milk to a boil, and reduce heat to low." }, { "line_type": "ol", "section": "Procedure", "text": "Gradually mix in lime juice, one tablespoon at a time, until the milk solidifies and the curds (solids) separate from the whey (greenish water)." }, { "line_type": "ol", "section": "Procedure", "text": "Strain this mixture through cloth, and reserve the solid curds. This is paneer." }, { "line_type": "ol", "section": "Procedure", "text": "Heat ghee in a frying pan over low heat." }, { "line_type": "ol", "section": "Procedure", "text": "Add the curds to the pan, and press with a spoon to form small grains. Cook for 10–15 minutes over low flame, then remove curds from the heat." }, { "line_type": "ol", "section": "Procedure", "text": "Combine the curds with the milk and sugar. Make it into a paste, and return it to the frying pan." }, { "line_type": "ol", "section": "Procedure", "text": "Start cooking on medium heat very patiently with nonstop stirring. If you see it drying out, add a little more milk." }, { "line_type": "ol", "section": "Procedure", "text": "When the mixture becomes brown and granular, remove it from pan. It may take as long as 1.5 hours to reach this consistency." }, { "line_type": "ol", "section": "Procedure", "text": "Mix in cardamom, and let it cool down." }, { "line_type": "ol", "section": "Procedure", "text": "Once the pedha cools to normal temperature, mix it in a grinder until smooth. If it is too dry to shape, mix in 2–3 tablespoons of milk until it reaches the right consistency." }, { "line_type": "ol", "section": "Procedure", "text": "Roll into uneven oval-shaped pedha." }, { "line_type": "ol", "section": "Procedure", "text": "Garnish the shaped pedha with little sugar." }, { "line_type": "ol", "section": "Procedure", "text": "Serve immediately or store for up to a week in airtight containers." }, { "line_type": "ol", "section": "Reference", "text": "http://nativebag.in/dharwad" } ], "title": "Dharwad Pedha (Sweetened Paneer Cheese)", "url": "https://en.wikibooks.org/wiki/Cookbook:Dharwad_Pedha_(Sweetened_Paneer_Cheese)" }

{ "infobox": { "category": "/wiki/Category:Indian_recipes", "difficulty": 2, "servings": null, "time": "1 hour" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Dhokla is a Gujarati snack that is made with black gram. It is not to be confused with khaman, a variant made from besan (chickpea flour). It is eaten as a side dish with the main meal and is usually tangy and slightly sweet in taste." }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup rice" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup skinless black gram (urad dal)" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup yogurt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 ½ cup warm water" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "1-inch piece of ginger" }, { "line_type": "ul", "section": "Ingredients", "text": "4 green chillies" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp soda bicarbonate (baking soda)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp lemon juice" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp oil" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp finely-chopped coriander leaves" }, { "line_type": "ol", "section": "Procedure", "text": "Toast the rice and the dal in a pan over medium heat for 4–5 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Allow it to cool, then grind into a semi-coarse powder. Put the powder in a bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Mix yoghurt and warm water into the powder. Mix thoroughly so that no lumps are formed and the batter is of pouring consistency." }, { "line_type": "ol", "section": "Procedure", "text": "Add salt and let it ferment for 8–10 hours." }, { "line_type": "ol", "section": "Procedure", "text": "Make a paste of ginger and green chillies." }, { "line_type": "ol", "section": "Procedure", "text": "Once fermented, mix the ginger-green chilli paste with the batter." }, { "line_type": "ol", "section": "Procedure", "text": "Grease a dhokla platter, thali, or other dish/tin." }, { "line_type": "ol", "section": "Procedure", "text": "Boil water in the steamer/boiler." }, { "line_type": "ol", "section": "Procedure", "text": "Set half the batter aside." }, { "line_type": "ol", "section": "Procedure", "text": "In a small bowl, combine ¼ tsp soda bicarbonate, ½ tsp oil, and ½ tbsp lemon juice. Add this to the batter and mix well. Repeat this for the remaining batter just before putting it in the steamer." }, { "line_type": "ol", "section": "Procedure", "text": "Transfer the risen batter to the greased container, and place in the steamer. Steam for 8–10 minutes. Check by poking with a knife—if the knife comes out clean, it is cooked." }, { "line_type": "ol", "section": "Procedure", "text": "Sprinkle with coriander leaves and serve hot with green chutney." } ], "title": "Dhokla (Steamed Black Gram Bread)", "url": "https://en.wikibooks.org/wiki/Cookbook:Dhokla_(Steamed_Black_Gram_Bread)" }

{ "infobox": { "category": "/wiki/Category:Salad_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "½ cup reduced-fat sour cream" }, { "line_type": "ul", "section": "Ingredients", "text": "2 Tbsp cider vinegar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ tsp garlic powder" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ tsp dill weed" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "3 medium cucumber, sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup sliced onion" }, { "line_type": "ol", "section": "Procedure", "text": "Combine sour cream, vinegar, sugar, garlic powder, dill, and salt." }, { "line_type": "ol", "section": "Procedure", "text": "Add cucumbers and onion, and toss to coat." }, { "line_type": "ol", "section": "Procedure", "text": "Cover and refrigerate for at least 1 hour." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with slotted spoon." } ], "title": "Dill Cucumber Salad", "url": "https://en.wikibooks.org/wiki/Cookbook:Dill_Cucumber_Salad" }

{ "infobox": { "category": "/wiki/Category:Stew_recipes", "difficulty": 2, "servings": "10", "time": "2 hours" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Dinuguan (pork blood stew) or dinardaraan in Ilocano is a Filipino dish usually made from the blood, entrails and meat of a pig. It is sometimes known as \"chocolate meat\" as the stew has a thick chocolate-like color and consistency. The name \"dinuguan\" is derived from the Filipino word \"dugo\", meaning blood. Likewise, in Ilocano, \"dinardaraan\" is derived from \"dara\", meaning blood. Dinuguan has more liquid, while dinardaraan is drier. It is most often served over rice or puto (sweet steamed rice muffins)." }, { "line_type": "ul", "section": "Ingredients", "text": "3 cups (700 g) ½-inch cubed boneless pork butt with fat" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tablespoons lard or peanut oil" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup (120 ml) vinegar mixed with 1 cup (240 ml) water and 1 tablespoon salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 medium-sized yellow onion, peeled and sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "1½ cups (360 ml) pork blood (Ideally from Vietnamese, Filipino or Western European markets)" }, { "line_type": "ul", "section": "Ingredients", "text": "3 cloves garlic, peeled and crushed" }, { "line_type": "ul", "section": "Ingredients", "text": "2 hot jalapeño peppers, seeded and chopped" }, { "line_type": "ol", "section": "Preparation", "text": "Place the pork in a 4-quart (560 ml) covered stove-top casserole dish and add the vinegar mixture. Bring to a boil and reduce the heat." }, { "line_type": "ol", "section": "Preparation", "text": "Cook, covered, for about an hour, until the pork is tender. Make sure that the liquid doesn't dry out. Add more water if necessary." }, { "line_type": "ol", "section": "Preparation", "text": "Heat a frying pan and add the lard or oil." }, { "line_type": "ol", "section": "Preparation", "text": "When the oil is hot enough, sauté the onion and garlic until the onion appears translucent. Remove from heat." }, { "line_type": "ol", "section": "Preparation", "text": "Add the oil, garlic, and onion to the pork and continue cooking for 5 minutes." }, { "line_type": "ol", "section": "Preparation", "text": "Purée the pork blood in a food processor." }, { "line_type": "ol", "section": "Preparation", "text": "Add the blood to the pork gradually while stirring the mixture. Bring to a boil." }, { "line_type": "ol", "section": "Preparation", "text": "Add the chopped pepper and simmer uncovered to reduce the sauce until desired thickness is achieved. Keep covered and serve hot." } ], "title": "Dinuguan (Pork Blood Stew)", "url": "https://en.wikibooks.org/wiki/Cookbook:Dinuguan_(Pork_Blood_Stew)" }

{ "infobox": { "category": "/wiki/Category:Rice_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Diri na njar is a flavorful Chadian rice dish cooked with tomatoes, onions, and various seasonings. It is a popular and comforting meal in Chad, enjoyed by many. The combination of aromatic spices and the rich tomato base creates a delicious and satisfying dish that can be enjoyed on its own or as a side with meat or vegetables." }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups long-grain white rice" }, { "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": "2 cloves garlic, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tomatoes, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon tomato paste" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon ground paprika" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon ground ginger" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon ground cumin" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon ground coriander" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon salt, or to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ teaspoon ground black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "4 cups water or chicken broth" }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh cilantro or parsley, for garnish (optional)" }, { "line_type": "ul", "section": "Equipment", "text": "Large saucepan with a tight-fitting lid" }, { "line_type": "ul", "section": "Equipment", "text": "Wooden spoon or spatula" }, { "line_type": "ul", "section": "Equipment", "text": "Knife for chopping" }, { "line_type": "ul", "section": "Equipment", "text": "Cutting board" }, { "line_type": "ol", "section": "Procedure", "text": "Rinse the rice under cold water until the water runs clear. This helps remove excess starch and prevents the rice from becoming sticky." }, { "line_type": "ol", "section": "Procedure", "text": "Heat the vegetable oil in a large saucepan over medium heat. Add the chopped onion and sauté until it becomes translucent and slightly golden, stirring occasionally." }, { "line_type": "ol", "section": "Procedure", "text": "Add the minced garlic to the saucepan and cook for another minute until fragrant." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the chopped tomatoes and tomato paste, combining them with the onions and garlic. Cook for a few minutes until the tomatoes start to soften and release their juices." }, { "line_type": "ol", "section": "Procedure", "text": "Add the ground paprika, ginger, cumin, coriander, salt, and black pepper to the saucepan. Stir well to coat the tomatoes and onions with the spices." }, { "line_type": "ol", "section": "Procedure", "text": "Add the rinsed rice to the saucepan and stir gently to combine it with the tomato mixture, ensuring that each grain of rice is coated with the flavors." }, { "line_type": "ol", "section": "Procedure", "text": "Pour in the water or chicken broth, ensuring that the liquid covers the rice by about an inch." }, { "line_type": "ol", "section": "Procedure", "text": "Bring the mixture to a boil, then reduce the heat to low. Cover the saucepan with a tight-fitting lid and let it simmer for about 15–20 minutes, or until the rice is cooked and the liquid has been absorbed. Avoid lifting the lid during cooking to maintain steam and ensure even cooking." }, { "line_type": "ol", "section": "Procedure", "text": "Once the rice is done, remove the saucepan from the heat and let it sit, covered, for an additional 5 minutes. This allows the rice to steam and fluff up." }, { "line_type": "ol", "section": "Procedure", "text": "Fluff the rice gently with a fork to separate the grains. Taste and adjust the seasoning if needed." }, { "line_type": "ol", "section": "Procedure", "text": "Serve hot, garnished with fresh cilantro or parsley if desired." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You can customize the recipe by adding cooked meat, such as chicken or beef, or vegetables to the dish. Simply cook the meat/vegetables separately before adding them to the rice mixture." } ], "title": "Diri Na Njar (Chadian Spiced Rice with Vegetables)", "url": "https://en.wikibooks.org/wiki/Cookbook:Diri_Na_Njar_(Chadian_Spiced_Rice_with_Vegetables)" }

{ "infobox": { "category": "/wiki/Category:Pudding_recipes", "difficulty": 2, "servings": null, "time": "1 hour" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Dirt pudding is a dessert creation consisting primarily of pudding (vanilla or chocolate) and Oreo cookies, with some recipes including gummy worms. This quick and easy dessert can be made in less than five minutes and is ready to eat in about one hour." }, { "line_type": "ul", "section": "Ingredients", "text": "3½ cups (840 ml) cold milk" }, { "line_type": "ul", "section": "Ingredients", "text": "2 pkgs. (4 serving size) vanilla instant pudding" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tub (12 oz / 320 g) frozen whipped topping, thawed" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pkg (16 oz / 450 g) chocolate sandwich cookies" }, { "line_type": "ol", "section": "Procedure", "text": "Crush cookies in zipper-style plastic bag with a rolling pin or in food processor." }, { "line_type": "ol", "section": "Procedure", "text": "Make the pudding as directed on the package using the milk; let stand 5 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Stir 3 cups of the whipped topping and half of the crushed cookies into the pudding OR alternate layers of crushed cookies and pudding/whipped topping." }, { "line_type": "ol", "section": "Procedure", "text": "Spoon mixture it into any bowl or dish of your choice." }, { "line_type": "ol", "section": "Procedure", "text": "Sprinkle the top with the remaining crushed cookies. Refrigerate for 1 hour." } ], "title": "Dirt Pudding", "url": "https://en.wikibooks.org/wiki/Cookbook:Dirt_Pudding" }

{ "infobox": { "category": "/wiki/Category:Egg_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "Butter" }, { "line_type": "ul", "section": "Ingredients", "text": "2 eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "Onion powder or garlic powder" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper" }, { "line_type": "ol", "section": "Procedure", "text": "Use butter to grease a frying pan over medium heat." }, { "line_type": "ol", "section": "Procedure", "text": "Crack eggs into the pan, and immediately season the whites with onion powder. Feel free to use a lot, because it only helps the taste, but don't dump it on. Reduce the heat to low." }, { "line_type": "ol", "section": "Procedure", "text": "Sprinkle salt mainly on the yolks, with a little on the whites. Add black pepper to your taste." }, { "line_type": "ol", "section": "Procedure", "text": "Put a lid on the pan and cook, checking occasionally." }, { "line_type": "ol", "section": "Procedure", "text": "When the whites are no longer runny on top, remove from the heat and serve." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "These eggs go especially well with a piece or two of toast because the yolk is still pretty runny and very flavorsome!" } ], "title": "Dirty Desert Fried Eggs", "url": "https://en.wikibooks.org/wiki/Cookbook:Dirty_Desert_Fried_Eggs" }

{ "infobox": { "category": "/wiki/Category:Rice_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Dirty rice is a traditional Cajun dish made from white rice cooked with small pieces of chicken liver or giblets, which give it a dark (\"dirty\") color." }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons chicken fat" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "½ lb (225 g) chicken gizzards (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "2 teaspoons paprika" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ lb (110 g) pork, ground" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon dry mustard" }, { "line_type": "ul", "section": "Ingredients", "text": "1 bay leaf" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon cumin" }, { "line_type": "ul", "section": "Ingredients", "text": "1 yellow onion" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon thyme" }, { "line_type": "ul", "section": "Ingredients", "text": "1½ stalks celery" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon oregano" }, { "line_type": "ul", "section": "Ingredients", "text": "½ ea. green bell pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons butter" }, { "line_type": "ul", "section": "Ingredients", "text": "1 garlic clove" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups pork stock" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon Tabasco sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "½ lb (225 g) chicken livers (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup cooked rice" }, { "line_type": "ol", "section": "Procedure", "text": "Mince onion, bell pepper, celery and garlic." }, { "line_type": "ol", "section": "Procedure", "text": "Grind livers and gizzards." }, { "line_type": "ol", "section": "Procedure", "text": "Place fat, gizzards, pork and bay leaves in large heavy skillet over high heat; cook until meat is thoroughly browned, about 6 minutes, stirring occasionally." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the onion, celery, bell pepper, garlic, Tabasco, salt, pepper, paprika, mustard, cumin, thyme, and oregano; stir thoroughly, scraping pan bottom well." }, { "line_type": "ol", "section": "Procedure", "text": "Add the butter and stir until melted." }, { "line_type": "ol", "section": "Procedure", "text": "Reduce heat to medium and cook about 8 minutes, stirring constantly and scraping pan bottom well." }, { "line_type": "ol", "section": "Procedure", "text": "Add the stock or water and stir until any mixture sticking to the pan bottom comes loose; cook about 8 minutes over high heat, stirring once." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the chicken livers and cook about 2 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Add the rice and stir thoroughly; cover pan and turn heat to very low; cook about 5 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from heat and leave covered until rice is tender, about 10 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Remove bay leaves and serve immediately." } ], "title": "Dirty Rice", "url": "https://en.wikibooks.org/wiki/Cookbook:Dirty_Rice" }

{ "infobox": { "category": "/wiki/Category:Nigerian_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Dodo ikire is a Nigerian dish of fried overripe plantain. According to legend, it was developed in the town of Ikire by a woman as an alternative to discarding overripe plantains." }, { "line_type": "ul", "section": "Ingredients", "text": "Overripe plantain, peeled and sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Crushed pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Vegetable oil for frying" }, { "line_type": "ol", "section": "Procedure", "text": "Mash the plantain and transfer it into a bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in salt and crushed pepper until well-combined." }, { "line_type": "ol", "section": "Procedure", "text": "Heat oil in a frying pan for a few minutes, but don't allow to smoke. Allow it heat for a few minutes (3–4 minutes is enough)." }, { "line_type": "ol", "section": "Procedure", "text": "Scoop the plantain mixture into the hot oil. Cook until darkened but not burnt." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the dodo ikire from the oil, and drain any excess." }, { "line_type": "ol", "section": "Procedure", "text": "Re-mould the dodo ikire into balls. Sprinkle with some pepper." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Do not overcook the dodo ikire, as it will burn and taste bitter." } ], "title": "Dodo Ikire (Fried Leftover Plantain)", "url": "https://en.wikibooks.org/wiki/Cookbook:Dodo_Ikire_(Fried_Leftover_Plantain)" }

{ "infobox": { "category": "/wiki/Category:Pet_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "These dog biscuits have a bit of protein from peanut butter and some abrasiveness from bran flakes and oats. You can use a mostly-oat low-fat granola in place of just the oats and the kind of bran cereal with flax seeds in for some extra texture." }, { "line_type": "ul", "section": "Ingredients", "text": "1 beaten egg" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup (120 ml / 4.1 oz) chicken or vegetable stock" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup (60 ml / 2 fl oz) vegetable oil" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup (75 g / 2.6 oz) peanut butter" }, { "line_type": "ul", "section": "Ingredients", "text": "about 1 cup (140 g / 4.9 oz) all-purpose flour" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ cup (60 g / 2.1 oz) bran cereal" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup (20 g / 0.71 oz) rolled oats" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat oven to 350 °F (177 °C)." }, { "line_type": "ol", "section": "Procedure", "text": "Mix the peanut butter, stock, and oil into the egg until smooth." }, { "line_type": "ol", "section": "Procedure", "text": "Mix the flour, cereal and oats together." }, { "line_type": "ol", "section": "Procedure", "text": "Add the dry ingredients to the egg mixture until it forms a very stiff dough (you'll need to use your hands at the end). If not very stiff, add more flour gradually." }, { "line_type": "ol", "section": "Procedure", "text": "Turn the dough out onto a lightly-floured surface and roll to about 0.25 inches (6.4 mm) thick. Cut out shapes (bone shapes work well)." }, { "line_type": "ol", "section": "Procedure", "text": "Bake biscuits on a lightly-greased cookie sheet in the middle oven rack for about 15 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "For best results, allow biscuits to harden overnight." } ], "title": "Dog Biscuits", "url": "https://en.wikibooks.org/wiki/Cookbook:Dog_Biscuits" }

{ "infobox": { "category": "/wiki/Category:Dumpling_recipes", "difficulty": 3, "servings": "3", "time": "2 days" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Dokunu, also called kenkey or komi, is a Ghanaian food made from fermented corn. It is eaten across west African countries, often with fried fish." }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup cornmeal" }, { "line_type": "ul", "section": "Ingredients", "text": "1 spoon cornstarch" }, { "line_type": "ul", "section": "Ingredients", "text": "Warm water" }, { "line_type": "ul", "section": "Ingredients", "text": "½ spoon salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Corn husks or plantain leaves" }, { "line_type": "ol", "section": "Procedure", "text": "Combine the cornstarch and cornmeal in a bowl. Mix in enough warm water to get a smooth, stiff dough." }, { "line_type": "ol", "section": "Procedure", "text": "Cover the mixture with a clean cloth, and let rest in a warm place for 2 days. It should smell sour, like sourdough." }, { "line_type": "ol", "section": "Procedure", "text": "Divide the dough into 2 pieces." }, { "line_type": "ol", "section": "Procedure", "text": "Heat a pot over medium heat. Add one half of the dough, and cook for about 10–15 minutes, stirring regularly." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from the heat, and mix the cooked dough into the uncooked dough. Season with a little salt." }, { "line_type": "ol", "section": "Procedure", "text": "Portion out small pieces of dough, and roll into balls. Wrap each piece in a corn husk or plantain leaf, and secure with string." }, { "line_type": "ol", "section": "Procedure", "text": "Heat water in a steamer. Add the wrapped dokunu, and steam for about 1 hour." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with dry fish or any sides of your choice." } ], "title": "Dokunu (Fermented Corn Dumplings)", "url": "https://en.wikibooks.org/wiki/Cookbook:Dokunu_(Fermented_Corn_Dumplings)" }

{ "infobox": { "category": "/wiki/Category:Cake_recipes", "difficulty": 3, "servings": "12–16", "time": "Prep: 30 minutesBaking: 45 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "This is the original Dole-brand recipe for pineapple upside-down cake." }, { "line_type": "ul", "section": "Ingredients", "text": "1 large can (~397 g / 14 oz) crushed or sliced pineapple" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups (275 g / 9.7 oz) flour, sifted" }, { "line_type": "ul", "section": "Ingredients", "text": "2 teaspoons baking powder" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon salt" }, { "line_type": "ul", "section": "Ingredients", "text": "⅔ cup (160 g / 5.6 oz) butter or butter substitute" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (225 g / 7.9 oz) white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "2 eggs, separated" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup (125 ml / 4.2 fl oz) milk" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon vanilla extract" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (180 g / 6.3 oz) brown sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "Maraschino cherries, to garnish" }, { "line_type": "ol", "section": "Procedure", "text": "Drain the juice from the can of pineapple." }, { "line_type": "ol", "section": "Procedure", "text": "Sift flour into a mixing bowl. Sift again with baking powder and salt." }, { "line_type": "ol", "section": "Procedure", "text": "Cream ½ cup (125 g / 4.4 oz) butter in another bowl, then gradually add sugar; cream well." }, { "line_type": "ol", "section": "Procedure", "text": "Beat the yolks and whites of eggs separately. Add the yolks to creamed mixture and mix well, then add flour and milk alternately, mixing well." }, { "line_type": "ol", "section": "Procedure", "text": "Fold in the egg whites and vanilla." }, { "line_type": "ol", "section": "Procedure", "text": "Melt the rest of butter in large frying pan." }, { "line_type": "ol", "section": "Procedure", "text": "Spread the brown sugar over the pan." }, { "line_type": "ol", "section": "Procedure", "text": "Add pineapple. If sliced is used, place slices closely together on the sugar; if crushed, simply pour in the well-drained fruit." }, { "line_type": "ol", "section": "Procedure", "text": "Pour cake batter over fruit." }, { "line_type": "ol", "section": "Procedure", "text": "Bake 45 minutes at 350 °F (177 °C)." }, { "line_type": "ol", "section": "Procedure", "text": "Turn upside-down on serving dish and garnish with maraschino cherries." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The cookbook has other pineapple upside-down cake recipes." } ], "title": "Dole Pineapple Upside-Down Cake", "url": "https://en.wikibooks.org/wiki/Cookbook:Dole_Pineapple_Upside-Down_Cake" }

{ "infobox": { "category": null, "difficulty": 4, "servings": "About 6–8 people", "time": "1–4 hours, depending on the number of cooks" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Dolma is a main course from the Middle East. It's really delicious, and can be eaten for days. For a pot of dolma, 1–3 other people are recommended to help." }, { "line_type": "ul", "section": "Ingredients", "text": "25 grape leaves" }, { "line_type": "ul", "section": "Ingredients", "text": "2½ pounds onions (about 10 medium-sized onions)" }, { "line_type": "ul", "section": "Ingredients", "text": "2 hot peppers" }, { "line_type": "ul", "section": "Ingredients", "text": "2 zucchini, peeled" }, { "line_type": "ul", "section": "Ingredients", "text": "2 squash, peeled" }, { "line_type": "ul", "section": "Ingredients", "text": "1 small cabbage" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tomatoes" }, { "line_type": "ul", "section": "Ingredients", "text": "2 green bell peppers" }, { "line_type": "ul", "section": "Ingredients", "text": "2 pounds coarse or minced raw chuck roast" }, { "line_type": "ul", "section": "Ingredients", "text": "1½ tablespoons allspice" }, { "line_type": "ul", "section": "Ingredients", "text": "1½ teaspoons black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "3 cups raw rice" }, { "line_type": "ul", "section": "Ingredients", "text": "1 large can (12 ounces) tomato paste" }, { "line_type": "ul", "section": "Ingredients", "text": "1 can tomato purée or 3 fresh tomatoes" }, { "line_type": "ul", "section": "Ingredients", "text": "2 jalapeños (optional), chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "5 cloves garlic, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "2½–3 tablespoons salt (or to taste)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon citric acid (lemon doozy)" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups water" }, { "line_type": "ol", "section": "Procedure", "text": "Blanch the grape leaves by placing them in a pot of boiling water, covering with a towel, and cooking for about 3–5 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Cut each onion at the bottom root and slice ½-inch lengthwise. Boil for 5–10 minutes or until soft, then separate each layer without tearing." }, { "line_type": "ol", "section": "Procedure", "text": "Slice zucchini and squash lengthwise, and hollow them out." }, { "line_type": "ol", "section": "Procedure", "text": "Core cabbage and boil for 10 minutes, then pull leaves apart to prepare for stuffing." }, { "line_type": "ol", "section": "Procedure", "text": "Hollow out hot peppers, tomatoes, and peppers while keeping their tops." }, { "line_type": "ol", "section": "Procedure", "text": "Combine all of the stuffing ingredients in a large bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Stuff the grape leaves: Lay each leaf shiny side down. Place 1 tablespoon of stuffing at the bottom center of the leaf by the stem. Fold the bottom of the leaf up to cover the stuffing. Fold in the sides and roll up in a cylindrical fashion." }, { "line_type": "ol", "section": "Procedure", "text": "Stuff the tomatoes and green pepper, and replace their tops." }, { "line_type": "ol", "section": "Procedure", "text": "Stuff the other vegetables, placing the zucchini and squash on their side and onions (rolled tightly) and tomatoes upright." }, { "line_type": "ol", "section": "Procedure", "text": "Layer the stuffed vegetables in a pot, alternating grape leaves and vegetables. The top layer should be grape leaves." }, { "line_type": "ol", "section": "Procedure", "text": "Mix citric acid and water, and pour over the dolma to just barely cover the top layer of grape leaves." }, { "line_type": "ol", "section": "Procedure", "text": "Put a small plate (inverted) directly on top of the pot of dolma as a weight." }, { "line_type": "ol", "section": "Procedure", "text": "Cover the pot, and cook over high heat for 10 minutes or until it boils." }, { "line_type": "ol", "section": "Procedure", "text": "Once the dolma boils, lower the heat to medium and simmer for about 40 minutes until most of the liquid is absorbed and the rice and meat are cooked." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from heat, and let stand 10 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Remove lid and plate. Place a large platter on top of the pot, and using oven mitts, flip dolma pot onto the platter on top of a table." }, { "line_type": "ol", "section": "Procedure", "text": "Arrange dolma on platter as desired and serve." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Stuff all the vegetables a bit loosely to allow rice to expand while cooking." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Bulghur may be substituted for rice in any dolma recipe." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "1 cup lemon juice can be substituted for the citric acid." } ], "title": "Dolma (Stuffed Grape Leaves)", "url": "https://en.wikibooks.org/wiki/Cookbook:Dolma_(Stuffed_Grape_Leaves)" }

{ "infobox": { "category": "/wiki/Category:Dessert_recipes", "difficulty": 3, "servings": "9", "time": "45 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Flan is a variety of custard dessert. This version is popular in the Dominican Republic, mostly made on important holidays celebrated by Dominican people, including Christmas Eve (also known as Nochebuena)." }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup of water" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup of white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cans of sweetened condensed milk" }, { "line_type": "ul", "section": "Ingredients", "text": "½ can of evaporated milk" }, { "line_type": "ul", "section": "Ingredients", "text": "8 ea. (400 g) standard eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon vanilla extract (optional)" }, { "line_type": "ol", "section": "Procedure", "text": "Combine the water and the sugar in a small, non-stick aluminum saucepan." }, { "line_type": "ol", "section": "Procedure", "text": "Cook over medium heat to dissolve sugar. Then, simmer until light brown, making sure it doesn't burn." }, { "line_type": "ol", "section": "Procedure", "text": "Once the caramel is ready, swirl the pot, making sure that the caramel is well-distributed in the pot. You may want to use a towel or oven mitts since it's very hot." }, { "line_type": "ol", "section": "Procedure", "text": "Set it aside, and let it cool." }, { "line_type": "ol", "section": "Procedure", "text": "Crack and beat the eggs in a large bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Mix the sweetened condensed milk and the evaporated milk into the eggs. Make sure it's mixed thoroughly." }, { "line_type": "ol", "section": "Procedure", "text": "Pour the custard mixture through a strainer into the pot containing the caramel." }, { "line_type": "ol", "section": "Procedure", "text": "Cover the top of the pot with aluminum foil. Poke about 5 to 6 holes in the foil using a butter knife." }, { "line_type": "ol", "section": "Procedure", "text": "Partially fill a larger pot with water, and carefully place the smaller pot inside to make a bain-marie." }, { "line_type": "ol", "section": "Procedure", "text": "Cover the larger pot with a lid, and simmer over medium heat until the custard is fully cooked. When the flan is gently poked with a butter knife, there should be no residue on the knife." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the flan from the stove and let it cool completely." }, { "line_type": "ol", "section": "Procedure", "text": "Take a large plate, put it on top of the pot, and flip the pot over. The flan should drop from the pot onto the plate. Carefully remove the pot, making sure that the flan stays in one piece." }, { "line_type": "ol", "section": "Procedure", "text": "Place the flan in the fridge and let it rest." }, { "line_type": "ol", "section": "Procedure", "text": "Cut the flan into slices and serve." } ], "title": "Dominican Flan", "url": "https://en.wikibooks.org/wiki/Cookbook:Dominican_Flan" }

{ "infobox": { "category": "/wiki/Category:Stew_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Domoda is a popular Gambian dish known for its rich and creamy peanut stew. It is often prepared with meat such as beef, lamb, or chicken, combined with an assortment of vegetables. Domoda is traditionally served with rice and is loved for its comforting flavors and hearty texture." }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons vegetable oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 large onion, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cloves of garlic, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "500 g meat (beef, lamb, or chicken), cut into bite-sized pieces" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon tomato paste" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon ground cayenne pepper (adjust according to spice preference)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon paprika" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup natural, unsweetened peanut butter" }, { "line_type": "ul", "section": "Ingredients", "text": "4 cups water or broth" }, { "line_type": "ul", "section": "Ingredients", "text": "2 medium-sized carrots, peeled and sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "2 medium-sized potatoes, peeled and cubed" }, { "line_type": "ul", "section": "Ingredients", "text": "1 small cabbage, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper to taste" }, { "line_type": "ol", "section": "Procedure", "text": "Heat the vegetable oil in a large pot or saucepan over medium heat. Add the chopped onions and minced garlic. Sauté until they become translucent and fragrant." }, { "line_type": "ol", "section": "Procedure", "text": "Add the meat to the pot and cook until it browns on all sides. Stir occasionally to ensure even browning." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the tomato paste, ground cayenne pepper, and paprika. Cook for an additional minute to allow the flavors to meld." }, { "line_type": "ol", "section": "Procedure", "text": "Add the peanut butter to the pot and mix well with the other ingredients. Gradually pour in the water or broth while stirring continuously to create a smooth and consistent stew base." }, { "line_type": "ol", "section": "Procedure", "text": "Reduce the heat to low and cover the pot. Allow the stew to simmer for about 30 minutes, or until the meat is tender. Stir occasionally and add more water or broth if needed to maintain the desired consistency." }, { "line_type": "ol", "section": "Procedure", "text": "Add the sliced carrots, cubed potatoes, and chopped cabbage to the pot. Continue to simmer the stew for an additional 15–20 minutes, or until the vegetables are cooked to your liking." }, { "line_type": "ol", "section": "Procedure", "text": "Taste the stew and season with salt and pepper according to your preference." }, { "line_type": "ol", "section": "Procedure", "text": "Serve the domoda hot with steamed rice or couscous." }, { "line_type": "ul", "section": "See also", "text": "Cookbook:Cuisine of Gambia" } ], "title": "Domoda (Gambian Peanut Stew)", "url": "https://en.wikibooks.org/wiki/Cookbook:Domoda_(Gambian_Peanut_Stew)" }

{ "infobox": { "category": "/wiki/Category:Ethiopian_recipes", "difficulty": 3, "servings": null, "time": "1 hour" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Doro dabo is a savory and aromatic dish that combines tender chicken pieces with a flavorful bread. This traditional Ethiopian recipe is a delightful centerpiece for special occasions and gatherings." }, { "line_type": "ul", "section": "Ingredients", "text": "4 cups all-purpose flour" }, { "line_type": "ul", "section": "Ingredients", "text": "2 teaspoons active dry yeast" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup warm water" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons niter kibbeh (Ethiopian spiced clarified butter), or regular butter/oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 egg, beaten (for egg wash)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 whole chicken, cut into pieces" }, { "line_type": "ul", "section": "Ingredients", "text": "2 large onions, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "4 cloves of garlic, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon ginger, grated" }, { "line_type": "ul", "section": "Ingredients", "text": "2 teaspoons berbere spice blend" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon paprika" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon turmeric" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon cumin" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ teaspoon cinnamon" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt, to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons niter kibbeh or regular butter/oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup water" }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh cilantro or parsley, chopped, for garnish" }, { "line_type": "ul", "section": "Equipment", "text": "Mixing bowls" }, { "line_type": "ul", "section": "Equipment", "text": "Whisk or fork" }, { "line_type": "ul", "section": "Equipment", "text": "Wooden spoon or spatula" }, { "line_type": "ul", "section": "Equipment", "text": "Baking sheet or baking dish" }, { "line_type": "ul", "section": "Equipment", "text": "Plastic wrap or clean kitchen towel" }, { "line_type": "ul", "section": "Equipment", "text": "Skillet or frying pan" }, { "line_type": "ul", "section": "Equipment", "text": "Knife or kitchen shears" }, { "line_type": "ul", "section": "Equipment", "text": "Oven" }, { "line_type": "ul", "section": "Equipment", "text": "Brush" }, { "line_type": "ol", "section": "Procedure", "text": "In a large mixing bowl, combine the all-purpose flour, yeast, sugar, and salt. Mix well." }, { "line_type": "ol", "section": "Procedure", "text": "Make a well in the center of the dry ingredients and gradually add warm water and niter kibbeh. Stir until a dough forms." }, { "line_type": "ol", "section": "Procedure", "text": "Transfer the dough to a lightly floured surface and knead for about 8–10 minutes, or until the dough is smooth and elastic." }, { "line_type": "ol", "section": "Procedure", "text": "Shape the dough into a ball and place it in a greased bowl. Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rise in a warm place for about 1 hour, or until it has doubled in size." }, { "line_type": "ol", "section": "Procedure", "text": "Once the dough has risen, preheat the oven to 375°F (190°C)." }, { "line_type": "ol", "section": "Procedure", "text": "Punch down the dough to release any air bubbles, and transfer it to a lightly floured surface. Knead for a few more minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Divide the dough into two equal portions. Take one portion and shape it into a round loaf, flattening it slightly." }, { "line_type": "ol", "section": "Procedure", "text": "Place the loaf on a greased baking sheet or in a greased baking dish. Repeat the same process with the second portion of dough." }, { "line_type": "ol", "section": "Procedure", "text": "Brush the tops of the loaves with beaten egg to create a golden crust." }, { "line_type": "ol", "section": "Procedure", "text": "Bake the bread in the preheated oven for about 25–30 minutes, or until the loaves are golden brown and sound hollow when tapped on the bottom." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the bread from the oven and let it cool for a few minutes." }, { "line_type": "ol", "section": "Procedure", "text": "In a large mixing bowl, combine the chicken pieces, chopped onions, minced garlic, grated ginger, berbere spice blend, paprika, turmeric, cumin, cinnamon, salt, and niter kibbeh. Mix well to ensure the chicken is evenly coated with the spices." }, { "line_type": "ol", "section": "Procedure", "text": "Marinate the chicken in the refrigerator for at least 1 hour, or preferably overnight, to allow the flavors to develop." }, { "line_type": "ol", "section": "Procedure", "text": "Heat a skillet or frying pan over medium heat and add the marinated chicken, along with any remaining marinade. Cook the chicken for about 10 minutes, stirring occasionally, until it is browned on all sides." }, { "line_type": "ol", "section": "Procedure", "text": "Add water to the skillet, cover with a lid, and simmer for about 40–45 minutes, or until the chicken is tender and cooked through. Stir occasionally and add more water if needed to maintain a sauce-like consistency." }, { "line_type": "ol", "section": "Procedure", "text": "Once the chicken is cooked, remove from heat and garnish with freshly chopped cilantro or parsley. Set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Slice the bread and arrange it on a platter. Place the cooked chicken stew in the center of the platter or serve it alongside the bread." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Doro dabo is traditionally served with injera (Ethiopian flatbread) or rice." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You can adjust the level of spiciness in the chicken stew by adding more or less berbere spice blend according to your taste preferences." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "For a richer flavor, you can brown the chicken pieces in the pan before adding the marinade." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Make sure the bread dough has enough time to rise until it has doubled in size. This will ensure a light and fluffy texture." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If the bread browns too quickly in the oven, cover it loosely with aluminum foil to prevent excessive browning." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You can add vegetables like carrots, potatoes, or bell peppers to the chicken stew for added flavor and variety." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Some recipes include chopped tomatoes or tomato paste for a tangy twist." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "This dish is a satisfying and hearty option for special occasions and gatherings." } ], "title": "Doro Dabo (Ethiopian Chicken with Spiced Bread)", "url": "https://en.wikibooks.org/wiki/Cookbook:Doro_Dabo_(Ethiopian_Chicken_with_Spiced_Bread)" }

{ "infobox": { "category": "/wiki/Category:Ethiopian_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Doro fitfit is a delicious and vibrant dish made with shredded injera, spiced chicken, and a flavorful dressing. This salad is a popular part of Ethiopian cuisine and is enjoyed as a refreshing appetizer or light meal." }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups shredded injera (Ethiopian sourdough flatbread)" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups cooked chicken, shredded or diced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 medium onion, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tomatoes, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "2 green chile peppers, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup fresh lemon juice" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cloves garlic, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon paprika" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon cayenne pepper, or to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt, to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh cilantro or parsley, chopped, for garnish" }, { "line_type": "ul", "section": "Equipment", "text": "Mixing bowl" }, { "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 mixing bowl, combine the shredded injera, cooked chicken, finely chopped onion, diced tomatoes, and finely chopped green chili peppers." }, { "line_type": "ol", "section": "Procedure", "text": "In a separate small bowl, whisk together the lemon juice, olive oil, minced garlic, paprika, cayenne pepper, and salt to make the dressing." }, { "line_type": "ol", "section": "Procedure", "text": "Pour the dressing over the salad ingredients in the mixing bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Gently toss the salad until all the ingredients are well coated with the dressing." }, { "line_type": "ol", "section": "Procedure", "text": "Let sit for about 10–15 minutes to allow the flavors to meld together." }, { "line_type": "ol", "section": "Procedure", "text": "Taste the salad and adjust the seasoning with salt and additional spices, if desired." }, { "line_type": "ol", "section": "Procedure", "text": "Garnish with freshly chopped cilantro or parsley before serving." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If you don't have access to injera, you can try substituting it with a similar sourdough flatbread or even pita bread." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Adjust the spiciness of the salad by adding more or less cayenne pepper according to your taste preferences." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "To save time, you can use store-bought rotisserie chicken or leftover cooked chicken for this recipe." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If you prefer a milder flavor, you can remove the seeds from the green chili peppers before chopping them." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Add additional vegetables like cucumbers, bell peppers, or avocados to the salad for added freshness and texture." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "For a vegan version, omit the chicken and increase the amount of vegetables." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Doro fitfit can be served as an appetizer or a light meal. It is traditionally enjoyed with injera, but you can also serve it with crusty bread or pita." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Serve the salad as part of a larger Ethiopian spread, accompanied by other traditional dishes like doro wat (Ethiopian spicy chicken stew) or misir wat (Ethiopian spiced lentil stew)." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Doro fitfit is a protein-packed salad thanks to the chicken. The salad is also rich in vitamins, minerals, and fiber from the vegetables." } ], "title": "Doro Fitfit (Ethiopian Chicken Salad)", "url": "https://en.wikibooks.org/wiki/Cookbook:Doro_Fitfit_(Ethiopian_Chicken_Salad)" }

{ "infobox": { "category": "/wiki/Category:Ethiopian_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Doro tibs is a delicious Ethiopian dish featuring sautéed chicken cooked with flavorful spices and served with injera, the traditional Ethiopian flatbread. This mouthwatering dish is easy to make and perfect for showcasing the rich and aromatic flavors of Ethiopian cuisine." }, { "line_type": "ul", "section": "Ingredients", "text": "500 grams (1.1 lbs) boneless, skinless chicken thighs, cut into bite-sized pieces" }, { "line_type": "ul", "section": "Ingredients", "text": "1 large onion, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "3 cloves of garlic, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon berbere spice blend" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon paprika" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon cumin" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon ground coriander" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ teaspoon turmeric" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt, to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Freshly squeezed juice from 1 lemon" }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh cilantro or parsley, chopped, for garnish" }, { "line_type": "ul", "section": "Equipment", "text": "Large skillet or frying pan" }, { "line_type": "ul", "section": "Equipment", "text": "Mixing bowl" }, { "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 mixing bowl, combine the chicken pieces, minced garlic, berbere spice blend, paprika, cumin, coriander, turmeric, and salt. Mix well to ensure the chicken is coated with the spices. Allow the chicken to marinate for at least 30 minutes to enhance the flavors." }, { "line_type": "ol", "section": "Procedure", "text": "Heat the olive oil in a large skillet or frying pan over medium-high heat." }, { "line_type": "ol", "section": "Procedure", "text": "Add the chopped onion to the pan and sauté until it becomes translucent and slightly browned." }, { "line_type": "ol", "section": "Procedure", "text": "Add the marinated chicken to the pan and spread it out in a single layer. Allow the chicken to cook undisturbed for a few minutes to develop a golden crust." }, { "line_type": "ol", "section": "Procedure", "text": "Use a wooden spoon or spatula to stir and flip the chicken pieces, ensuring all sides are evenly cooked. Continue cooking until the chicken is cooked through and no longer pink in the center." }, { "line_type": "ol", "section": "Procedure", "text": "Squeeze the lemon juice over the cooked chicken and stir well to incorporate." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the pan from heat and garnish with freshly chopped cilantro or parsley." }, { "line_type": "ol", "section": "Procedure", "text": "Serve hot with injera or any other bread of your choice." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Adjust the amount of berbere spice blend according to your desired level of spiciness. You can increase or decrease the quantity to suit your taste preferences." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Doro tibs can be served with traditional injera, but it also pairs well with rice, couscous, or bread." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "For an extra burst of flavor, you can add diced bell peppers or tomatoes to the dish during the sautéing process." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If you prefer a milder version, you can reduce the amount of berbere spice blend and cayenne pepper." }, { "line_type": "ul", "section": "Nutrition", "text": "It is rich in essential vitamins and minerals such as vitamin B6, vitamin B12, zinc, and iron." }, { "line_type": "ul", "section": "Nutrition", "text": "When served with injera, doro tibs provides a balanced combination of protein, carbohydrates, and fiber." } ], "title": "Doro Tibs (Ethiopian Sauteed Chicken)", "url": "https://en.wikibooks.org/wiki/Cookbook:Doro_Tibs_(Ethiopian_Sauteed_Chicken)" }

{ "infobox": { "category": "/wiki/Category:Stew_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Doro wat is a fragrant and spicy Ethiopian chicken stew, typically served only on special occasions and during family get-togethers. It is one of Ethiopia's national meals and is typically eaten with injera." }, { "line_type": "ul", "section": "Ingredients", "text": "8 tbsp butter" }, { "line_type": "ul", "section": "Ingredients", "text": "Onions, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup water" }, { "line_type": "ul", "section": "Ingredients", "text": "Tomato paste" }, { "line_type": "ul", "section": "Ingredients", "text": "Berbere seasoning" }, { "line_type": "ul", "section": "Ingredients", "text": "Ginger" }, { "line_type": "ul", "section": "Ingredients", "text": "Garlic" }, { "line_type": "ul", "section": "Ingredients", "text": "Black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Chicken breasts" }, { "line_type": "ul", "section": "Ingredients", "text": "Wine" }, { "line_type": "ul", "section": "Ingredients", "text": "Cardamom" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Hard boiled eggs, peeled" }, { "line_type": "ol", "section": "Procedure", "text": "Over low heat, melt the butter in a pan. Add the onion, and cook over medium heat for 5–6 minutes or until translucent." }, { "line_type": "ol", "section": "Procedure", "text": "Add the water and tomato paste, and simmer while stirring for about 2 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Add the berbere, ginger, garlic, and pepper. Reduce the heat to low and continue cooking for 20–30 minutes, or until mixture thickens to a pasty consistency." }, { "line_type": "ol", "section": "Procedure", "text": "Add the chicken and a splash of water. Simmer for about 45 minutes until the chicken is cooked through and the sauce has thickened." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the wine, cardamom, and pepper. Add the boiled eggs, and cook for another 15 minutes until the sauce is slightly reduced." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with injera." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Berbere is very spicy, so if you are sensitive, reduce the amount in the recipe." } ], "title": "Doro Wat (Ethiopian Chicken Stew)", "url": "https://en.wikibooks.org/wiki/Cookbook:Doro_Wat_(Ethiopian_Chicken_Stew)" }

{ "infobox": { "category": "/wiki/Category:Ethiopian_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Dorowot fitfit is a unique and flavorful dish that combines the rich flavors of dorowot (Ethiopian chicken stew) with the textures of torn injera (Ethiopian flatbread). This dish is a popular part of Ethiopian cuisine and is enjoyed as a main course or a side dish." }, { "line_type": "ul", "section": "Ingredients", "text": "2 pounds chicken pieces (legs, thighs, or a whole chicken cut into pieces)" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tablespoons berbere spice blend" }, { "line_type": "ul", "section": "Ingredients", "text": "1 large onion, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "3 cloves of garlic, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon ginger, grated" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons butter" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup chicken broth" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt, to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "4–6 pieces of injera, torn into small pieces" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup dorowot, coarsely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup chicken broth" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup chopped fresh parsley or cilantro, 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": "ul", "section": "Equipment", "text": "Bowl" }, { "line_type": "ol", "section": "Procedure", "text": "In a large pot, heat the olive oil and butter over medium heat. Add the finely 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 berbere spice blend to the pot and mix well to coat the onions, garlic, and ginger with the spices." }, { "line_type": "ol", "section": "Procedure", "text": "Add the chicken pieces to the pot and cook until they are browned on all sides." }, { "line_type": "ol", "section": "Procedure", "text": "Pour in the chicken broth and season with salt to taste. Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and let simmer for about 45 minutes to 1 hour, or until the chicken is tender and cooked through." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the cooked chicken pieces from the pot and set them aside to cool slightly. Once cooled, shred the chicken into bite-sized pieces." }, { "line_type": "ol", "section": "Procedure", "text": "Return the shredded chicken to the pot with the remaining sauce. Stir well to coat the chicken with the flavorful sauce. Adjust the seasoning if needed." }, { "line_type": "ol", "section": "Procedure", "text": "In a large bowl, place the torn pieces of injera." }, { "line_type": "ol", "section": "Procedure", "text": "Add the coarsely chopped dorowot to the bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Moisten the fitfit with about ¼ cup chicken broth, or more as needed, to achieve the desired texture. Mix well to combine the ingredients." }, { "line_type": "ol", "section": "Procedure", "text": "Let sit for a few minutes to allow the injera to soak up the flavors of the stew." }, { "line_type": "ol", "section": "Procedure", "text": "Garnish with freshly chopped parsley or cilantro." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Dorowot fitfit is traditionally made using injera, but you can use other flatbreads or bread cubes if injera is not available." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Adjust the spiciness by adding more or less berbere spice blend according to your taste preferences." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Serve the dish at room temperature or slightly warm for the best flavors." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You can add additional vegetables like carrots, potatoes, or bell peppers to the dorowot for added texture and flavor." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Customize the fitfit by adding diced tomatoes, sliced onions, or chopped jalapeños for extra freshness and tanginess." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "This dish is rich in flavor and nutrients, making it a satisfying and wholesome meal." } ], "title": "Dorowot Fitfit (Ethiopian Chicken Stew Salad)", "url": "https://en.wikibooks.org/wiki/Cookbook:Dorowot_Fitfit_(Ethiopian_Chicken_Stew_Salad)" }

{ "infobox": { "category": "/wiki/Category:Pancake_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "3 cups uncooked white rice" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup urad dal (black gram)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 handful of cooked rice (if required)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pinch of sugar (if desired)" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ teaspoon salt" }, { "line_type": "ol", "section": "Procedure", "text": "Put the rice and dal in a large pot and wash twice." }, { "line_type": "ol", "section": "Procedure", "text": "Fill with water until the rice and dal are submerged by 2 inches." }, { "line_type": "ol", "section": "Procedure", "text": "Soak for 6 hours." }, { "line_type": "ol", "section": "Procedure", "text": "Grind in a blender, water and all, for 30 minutes. If the weather is cold, grind in a handful of cooked rice and a pinch of sugar to help with the fermentation process." }, { "line_type": "ol", "section": "Procedure", "text": "Let ferment overnight in a warm place. Make sure the pot is twice as large as the amount of batter, as it will rise a great deal." }, { "line_type": "ol", "section": "Procedure", "text": "Add salt; at this point the batter can be kept in the refrigerator for more than a week until you wish to fry the dosas." }, { "line_type": "ol", "section": "Procedure", "text": "Heat a tava (large flat pan) or griddle over a high flame." }, { "line_type": "ol", "section": "Procedure", "text": "Sprinkle water on the pan to cool it a little." }, { "line_type": "ol", "section": "Procedure", "text": "Pour ½–¾ cup batter in the middle of the pan, depending on preferred thickness and crispiness." }, { "line_type": "ol", "section": "Procedure", "text": "Spread the batter with the back of a spoon, starting from the centre and spiralling outwards until the dosa is about 10 inches across and very thin." }, { "line_type": "ol", "section": "Procedure", "text": "Sprinkle a little oil around the edges of the dosa." }, { "line_type": "ol", "section": "Procedure", "text": "Cover until the dosa shows brown through the thinnest parts." }, { "line_type": "ol", "section": "Procedure", "text": "Flip the dosa to the other side, and allow it to cook for a few seconds." }, { "line_type": "ol", "section": "Procedure", "text": "Fold in half and remove with a metal spatula." } ], "title": "Dosa I", "url": "https://en.wikibooks.org/wiki/Cookbook:Dosa_I" }

{ "infobox": { "category": null, "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "2 cups (360 g) rice, preferably parboiled" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup (90 g) split and husked urad dal (dhuli urad)" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp fenugreek seeds (methi dana)" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Oil for cooking dosa" }, { "line_type": "ol", "section": "Procedure", "text": "Soak rice, dal, and fenugreek seeds separately overnight. Don't soak the dal longer than 3-4 hours. Do soak the rice for at least 6-8 hours." }, { "line_type": "ol", "section": "Procedure", "text": "Grind the soaked rice, dal, and fenugreek together to a very smooth consistency; use a blender for best results." }, { "line_type": "ol", "section": "Procedure", "text": "Add the salt and enough water to make into a dropping consistency, and leave to rise for 5–6 hours, or overnight." }, { "line_type": "ol", "section": "Procedure", "text": "Check consistency of the batter, and if needed, add enough water to make into a smooth pouring consistency." }, { "line_type": "ol", "section": "Procedure", "text": "Heat a tava (dosa pan) until very hot, and splash a little water over it. With a ladle, immediately pour some batter onto the pan, spreading it thin with a circular motion, without pressing too hard. You will need some practice to get it right." }, { "line_type": "ol", "section": "Procedure", "text": "Lower the heat and dribble a little oil around the edges. When edges start browning a bit, it is almost done." }, { "line_type": "ol", "section": "Procedure", "text": "Flip the dosa to the other side, and allow it to cook for a few seconds." }, { "line_type": "ol", "section": "Procedure", "text": "Add desired filling and fold over." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "This tastes better if you used skinned split urad dal and manually take the skin off after soaking in the water for three hours." } ], "title": "Dosa II", "url": "https://en.wikibooks.org/wiki/Cookbook:Dosa_II" }

{ "infobox": { "category": "/wiki/Category:Brownie_recipes", "difficulty": 2, "servings": null, "time": "1 hour" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "⅓ cup unsalted butter" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ cup white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup water" }, { "line_type": "ul", "section": "Ingredients", "text": "1 package (12 ounces) dark or bittersweet chocolate chips, divided in half" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon vanilla" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ cups all purpose flour" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ teaspoon baking soda" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ teaspoon salt" }, { "line_type": "ul", "section": "Ingredients", "text": "2 ea. (100 g) standard eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup chopped nuts (optional)" }, { "line_type": "ol", "section": "Procedure", "text": "Let the eggs and butter sit out for 30 minutes to bring to room temperature." }, { "line_type": "ol", "section": "Procedure", "text": "Preheat oven to 165°C (325°F)." }, { "line_type": "ol", "section": "Procedure", "text": "In a small bowl, sift together the flour, baking soda, and salt. Set aside." }, { "line_type": "ol", "section": "Procedure", "text": "In a small saucepan combine butter, sugar, and water. Bring just to a boil then remove from heat." }, { "line_type": "ol", "section": "Procedure", "text": "Add half of the chocolate chips (6 oz) and vanilla. Stir until smooth and shiny." }, { "line_type": "ol", "section": "Procedure", "text": "Transfer the chocolate mixture into a large bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Add eggs one at a time, beating well after each addition." }, { "line_type": "ol", "section": "Procedure", "text": "Gradually blend in flour mixture." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in remaining chocolate chips and nuts if desired." }, { "line_type": "ol", "section": "Procedure", "text": "Spread in a greased 9-inch square pan." }, { "line_type": "ol", "section": "Procedure", "text": "Bake at 165°C (325°F) for 30–35 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Cool completely before cutting into 2¼-inch squares." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Substitute some or all of the flour with whole-wheat flour." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "To substantially reduce the fat and cholesterol, substitute the two eggs with three egg whites." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Substitute the vanilla extract with ½ teaspoon almond extract or 2 teaspoon orange liqueur." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "For a quicker recipe, don't leave the eggs and butter out; instead, soften the butter in the microwave, and do nothing else with the eggs." } ], "title": "Double Chocolate Brownies", "url": "https://en.wikibooks.org/wiki/Cookbook:Double_Chocolate_Brownies" }

{ "infobox": { "category": "/wiki/Category:Cheesecake_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1½ cups finely-crushed chocolate wafers" }, { "line_type": "ul", "section": "Ingredients", "text": "3 packages (24 oz) softened cream cheese" }, { "line_type": "ul", "section": "Ingredients", "text": "1½ cups white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "4 oz semi-sweet chocolate, melted and cooled" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp flour" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp vanilla essence" }, { "line_type": "ul", "section": "Ingredients", "text": "4 eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup milk" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup vanilla-flavored pieces, melted" }, { "line_type": "ol", "section": "Procedure", "text": "Stir together crushed wafers and butter." }, { "line_type": "ol", "section": "Procedure", "text": "Press mixture evenly over the bottom and 1¾ inch up sides of 9-inch springform pan." }, { "line_type": "ol", "section": "Procedure", "text": "In large bowl, beat cream cheese, sugar, chocolate, flour and vanilla until well mixed." }, { "line_type": "ol", "section": "Procedure", "text": "Add eggs all at once. Beat with electric mixer on low speed until just mixed. Do not overbeat." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in milk." }, { "line_type": "ol", "section": "Procedure", "text": "Pour filling into crust." }, { "line_type": "ol", "section": "Procedure", "text": "Bake in a 350°F (175°C) oven about 50 minutes or until center appears nearly set when gently shaken." }, { "line_type": "ol", "section": "Procedure", "text": "Cool on a wire rack for 5–10 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Loosen sides of cheesecake from pan. Cool 30 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Remove sides of pan. Cover and chill for 4–24 hours." }, { "line_type": "ol", "section": "Procedure", "text": "Pipe melted vanilla flavored pieces decoratively atop cheesecake." } ], "title": "Double Chocolate Cheesecake", "url": "https://en.wikibooks.org/wiki/Cookbook:Double_Chocolate_Cheesecake" }

{ "infobox": { "category": "/wiki/Category:Sandwich_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "A double hamburger is a variant on a sandwich involving a patty of ground meat, usually beef (known in the United Kingdom as a beefburger), or a vegetarian patty. A slice of cheese on the patty makes it a cheeseburger, a common variation in the United States." }, { "line_type": "ul", "section": "Ingredients", "text": "500 g (1.1 lb) minced (ground) beef" }, { "line_type": "ul", "section": "Ingredients", "text": "Herbs and spices (optional; see suggestions)" }, { "line_type": "ul", "section": "Ingredients", "text": "Cheese (optional; see suggestions)" }, { "line_type": "ul", "section": "Ingredients", "text": "Salad (lettuce, spinach, alfalfa sprouts, tomato, onion etc; optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 hamburger bun per burger" }, { "line_type": "ol", "section": "Procedure", "text": "Remove the ground beef from the package and shape by hand into burgers. You should get 4–6 burgers from the listed quantity of beef." }, { "line_type": "ol", "section": "Procedure", "text": "If adding optional ingredients, either season the outside or mix into the beef before forming the patties. Overworking the beef will result in mushy meat that won't stick together, so only mix the minimum necessary and do so by hand." }, { "line_type": "ol", "section": "Procedure", "text": "Fry or grill the burgers for about 4–5 minutes on each side for burgers that aren't too thick." }, { "line_type": "ol", "section": "Procedure", "text": "Let the burger rest for several minutes before serving to let the juices cool down and not burst out at first bite." }, { "line_type": "ol", "section": "Procedure", "text": "Ensure your burgers are fully cooked through before serving. If your burgers are quite thick or if you are unsure, you can cut one open to ensure the insides are browned. If the insides are red, there is a chance that the meat is not fully cooked. Alternately, you can insert a meat thermometer into the center of the burger, if the temperature reads less than 71°C (160°F), your burger is undercooked." }, { "line_type": "ol", "section": "Procedure", "text": "Serve each burger on a bun (sesame seed usually), optionally with relish, sliced pickles, ketchup, mayonnaise, mustard, ranch dressing, cheese, lettuce, tomatoes and/or onions." }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "Some suggestions for seasonings include garlic, onion flakes or a small onion, soy sauce, worcestershire sauce, mustard, olive oil, cheese, butter and/or 2 tsp of your favorite hot sauce for some kick. The amounts of herbs and/or spices are up to your local taste and meat quality. Depending on the quality of your local beef, for example, you may wish to add some beef stock to improve the flavour. If you add any liquids, mix the ground beef well, then squeeze out the extra juice when forming patties." }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "Make sure to let the meat get to room temperature before putting on the grill or in the pan. This will help the burgers cook evenly and fully." }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "You can use almost any type of minced (ground) meat to make hamburgers, including pork, chicken, turkey, lamb, bison, venison, ostrich, or even a meat substitute such as Quorn. Some variations of hamburgers call for mixing different types of meat (e.g. ground beef and ground pork)." }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "Do not add salt until right before you put the patty to cook." }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "Mixing ingredients in with the meat is purely optional. You can make a delicious burger by simply shaping patties and seasoning with kosher salt, ground pepper, and if you wish, some garlic powder and/or cayenne." }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "Do not overmix the meat! You will wind up with a tough, dense, and dry burger. If you must mix herbs or spices in, do so by hand and be sparing in your mixing. Remember that you can season the outside of the patties if you wish." }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "If your burgers fall apart, adding an egg yolk will help keep it together. Buying lean ground beef will also help, although if the meat is too lean the burger may be excessively dry. Not mixing the ground meat in the first place will also ensure the patty's integrity." }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "Try adding a pat of butter in the center of each burger for an excellent hamburger." }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "You may wish to experiment with including cheese in the centre of your burger before cooking." }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "Spices which can work well in hamburgers include black pepper, chili (either fresh or powder), Worcestershire Sauce and soy sauce. Experiment to find good combinations." }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "Almost any herb can work, including basil, oregano and parsley." }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "Some other things which are also sometimes added to hamburgers include: diced onions, bread crumbs, crushed saltine crackers." }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "Burgers can also be smoked on a grill. Smoked burgers will appear red and glazed on the outside, but browned on the inside. Smoking a burger before grilling it is an excellent way to seal in the flavorful juices." }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "Some vegan patties make excellent meat substitutes, especially for Hamburgers, where strong spices make the difference close to indistinguishable." }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "Hand-made burger patties always change shape during cooking, and always in the same way: the edges move in toward the middle. This means each burger will turn out less flat and more ball-shaped than the way you originally formed it. So for the best results, press the raw patties down much thinner than you want the finished burger to be." }, { "line_type": "p", "section": "Notes, tips and variations", "text": "" } ], "title": "Double Hamburgers", "url": "https://en.wikibooks.org/wiki/Cookbook:Double_Hamburgers" }

{ "infobox": { "category": "/wiki/Category:Soup_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 cup dried black eyed peas" }, { "line_type": "ul", "section": "Ingredients", "text": "1 can (500 grams) green peas" }, { "line_type": "ul", "section": "Ingredients", "text": "3 small onion, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "2 medium carrots, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "2 stalk celery, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "salt" }, { "line_type": "ol", "section": "Preparation", "text": "Soak black-eyed peas for 6 hours." }, { "line_type": "ol", "section": "Preparation", "text": "Boil black-eyed peas in 2 cups of water in an uncovered pot for 35 minutes." }, { "line_type": "ol", "section": "Preparation", "text": "Separately, sauté onions, carrot, and celery in olive oil." }, { "line_type": "ol", "section": "Preparation", "text": "Add black-eyed peas and their cooking water to the vegetables." }, { "line_type": "ol", "section": "Preparation", "text": "Add the can of green pea with the water in the can." }, { "line_type": "ol", "section": "Preparation", "text": "Add salt to taste." }, { "line_type": "ol", "section": "Preparation", "text": "Simmer for 20 minutes." }, { "line_type": "ol", "section": "Preparation", "text": "Blend with an immersion blender until smooth." } ], "title": "Double Pea Soup", "url": "https://en.wikibooks.org/wiki/Cookbook:Double_Pea_Soup" }

{ "infobox": { "category": "/wiki/Category:Caribbean_recipes", "difficulty": 2, "servings": "8", "time": "2 hours 45 minutes" }, "text_lines": [ { "line_type": "ol", "section": "Procedure", "text": "In large bowl combine flour, salt, turmeric, cumin, sugar and yeast." }, { "line_type": "ol", "section": "Procedure", "text": "Add enough lukewarm water to make a soft dough. Mix well, cover and let rise 2 hours." }, { "line_type": "ol", "section": "Procedure", "text": "Boil soaked chickpeas in salted water until tender. Drain well." }, { "line_type": "ol", "section": "Procedure", "text": "Heat oil in a heavy skillet, add garlic, onion, and curry powder mixed with ¼ cup (60 ml) water; sauté for a few minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Add chickpeas, stir to coat well and cook for 5 minutes. Add 1 cup water, cumin, salt and pepper." }, { "line_type": "ol", "section": "Procedure", "text": "Cover, lower heat and simmer until peas are soft; add more water if necessary. When chickpeas are finished they should be soft and moist; adjust seasoning." }, { "line_type": "ol", "section": "Procedure", "text": "Punch down dough and allow to relax for 15 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "To shape bara, take about 1 tablespoon of dough, pat with both hands to flatten to a circle 4–5 inches in diameter; use water to moisten palms of hands." }, { "line_type": "ol", "section": "Procedure", "text": "Fry a few baras at a time in hot oil; turn once and drain on kitchen paper." }, { "line_type": "ol", "section": "Procedure", "text": "Make a sandwich by placing 2 tablespoons of cooked chickpeas between 2 baras." }, { "line_type": "ol", "section": "Procedure", "text": "Add pepper sauce and mango chutney to taste." } ], "title": "Doubles (Trinidadian Bread with Curried Chickpeas)", "url": "https://en.wikibooks.org/wiki/Cookbook:Doubles_(Trinidadian_Bread_with_Curried_Chickpeas)" }

{ "infobox": { "category": "/wiki/Category:Dessert_recipes", "difficulty": 2, "servings": null, "time": "2:30" }, "text_lines": [ { "line_type": "p", "section": null, "text": "This recipe yields fried, yeasted donuts." }, { "line_type": "ol", "section": "Procedure", "text": "Scald milk by bringing it to at least 180 °F (82 °C) then cool it to less than 105 °F (41 °C)." }, { "line_type": "ol", "section": "Procedure", "text": "Sprinkle the yeast over the warm water, and let it sit for 5 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "In a large bowl, mix together the yeast mixture, milk, sugar, salt, eggs, shortening, and 2 cups of the flour. Mix for a few minutes at low speed, or stirring with a wooden spoon." }, { "line_type": "ol", "section": "Procedure", "text": "Beat in remaining flour ½ cup at a time until the dough no longer sticks to the bowl. Knead for about 5 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Place the dough into a greased bowl, and cover. Set in a warm place to rise until doubled. Dough is ready if upon touching, indention remains." }, { "line_type": "ol", "section": "Procedure", "text": "Turn the dough out onto a floured surface, and gently roll out to ½ inch thickness. Cut with a floured doughnut cutter." }, { "line_type": "ol", "section": "Procedure", "text": "Cover doughnuts loosely with a cloth. Let sit out to rise again until doubled." }, { "line_type": "ol", "section": "Procedure", "text": "Melt butter in a saucepan over medium heat. Stir in confectioners' sugar and vanilla until smooth. Remove from heat, and stir in hot water 1 tablespoon at a time until the icing is somewhat thin, but not watery. Set it aside then." }, { "line_type": "ol", "section": "Procedure", "text": "Heat oil in a deep-fryer or large heavy skillet to 350 °F (175 °C). Slide doughnuts into the hot oil using a spatula. Turn doughnuts over as they rise to the surface. Fry doughnuts on each side until golden brown." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from hot oil, and drain on a wire rack." }, { "line_type": "ol", "section": "Procedure", "text": "Dip doughnuts into the glaze while still hot, and set onto wire racks to drain off excess. Keep a cookie sheet or tray under racks for easier clean up." } ], "title": "Doughnuts (Yeasted)", "url": "https://en.wikibooks.org/wiki/Cookbook:Doughnuts_(Yeasted)" }

{ "infobox": { "category": "/wiki/Category:Soup_recipes", "difficulty": 3, "servings": "4", "time": "25 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Dovga (Dovğа) is a national meal of Azerbaijani cuisine. It is yogurt milk soup. Dovga can be eaten both cold and warm. Dovga can also be made with meatballs which are boiled separately and then added into it." }, { "line_type": "ul", "section": "Ingredients", "text": "1 liter yogurt" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons uncooked rice" }, { "line_type": "ul", "section": "Ingredients", "text": "1 egg" }, { "line_type": "ul", "section": "Ingredients", "text": "1 bunch of spinach" }, { "line_type": "ul", "section": "Ingredients", "text": "1 bunch of dill" }, { "line_type": "ul", "section": "Ingredients", "text": "1 bunch of coriander" }, { "line_type": "ul", "section": "Ingredients", "text": "1 bunch of mint" }, { "line_type": "ul", "section": "Ingredients", "text": "Boiled peas (optional)" }, { "line_type": "ol", "section": "Procedure", "text": "Stir yogurt to remove lumps, then pour into a pot." }, { "line_type": "ol", "section": "Procedure", "text": "Add rice and egg, and thoroughly mix." }, { "line_type": "ol", "section": "Procedure", "text": "Set pot over low heat. Mix continuously and slowly until it boils (otherwise the yogurt and eggs may curdle)." }, { "line_type": "ol", "section": "Procedure", "text": "While the mixture is boiling, chop the greens. Add these into the yogurt mixture, and boil again for about 5 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in peas, if using." }, { "line_type": "ol", "section": "Procedure", "text": "Serve in plates or glasses, adding salt to taste." } ], "title": "Dovga (Azerbaijani Yogurt Soup)", "url": "https://en.wikibooks.org/wiki/Cookbook:Dovga_(Azerbaijani_Yogurt_Soup)" }

{ "infobox": { "category": "/wiki/Category:Dessert_recipes", "difficulty": 3, "servings": null, "time": "55–60 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "A delicious pudding dish." }, { "line_type": "ul", "section": "Ingredients", "text": "3 eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup (120 ml) milk" }, { "line_type": "ul", "section": "Ingredients", "text": "2 oz (57 g / ⅓ cup) moist sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "2 oz (57 g / ⅓ cup) grated nutmeg" }, { "line_type": "ul", "section": "Ingredients", "text": "4 oz (110 g / ¾ cup) flour" }, { "line_type": "ul", "section": "Ingredients", "text": "8 oz (230 g) finely-chopped suet" }, { "line_type": "ul", "section": "Ingredients", "text": "3 oz (85 g / 1¼ cups) breadcrumbs" }, { "line_type": "ol", "section": "Procedure", "text": "Beat the eggs, strain them through a sieve, then gradually stir them into the milk." }, { "line_type": "ol", "section": "Procedure", "text": "Mix in the sugar and nutmeg." }, { "line_type": "ol", "section": "Procedure", "text": "Add the flour, beating the mixture until it becomes a smooth batter." }, { "line_type": "ol", "section": "Procedure", "text": "Gradually add suet and bread-crumbs. Mix all thoroughly together, at least half an hour before putting the pudding into a pot." }, { "line_type": "ol", "section": "Procedure", "text": "Transfer batter into a buttered mould. Cook for 50 minutes at 350 °F (177 °C)." }, { "line_type": "p", "section": "Procedure", "text": "This page incorporates text from the public domain cookbook Household Cyclopedia by Henry Hartshorne." } ], "title": "Dr. Kitchener's Pudding", "url": "https://en.wikibooks.org/wiki/Cookbook:Dr._Kitchener%27s_Pudding" }

{ "infobox": { "category": "/wiki/Category:Sauce_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Drawn butter is a butter-based sauce typically served with lobster or crab." }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (250 ml / 8.5 oz) water" }, { "line_type": "ul", "section": "Ingredients", "text": "2 teaspoons flour" }, { "line_type": "ul", "section": "Ingredients", "text": "2 ounces (57 g) unsalted butter" }, { "line_type": "ol", "section": "Procedure", "text": "Bring the water to a boil in a saucepan." }, { "line_type": "ol", "section": "Procedure", "text": "Mix the flour and butter together until they are perfectly smooth." }, { "line_type": "ol", "section": "Procedure", "text": "Stir this into the boiling water, and add salt to taste." }, { "line_type": "p", "section": "References", "text": "This page incorporates text from the public domain cookbook Household Cyclopedia by Henry Hartshorne." } ], "title": "Drawn Butter", "url": "https://en.wikibooks.org/wiki/Cookbook:Drawn_Butter" }

{ "infobox": { "category": "/wiki/Category:Bread_recipes", "difficulty": 3, "servings": "5–10", "time": "50 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Drover's damper is Australian bread, made by stockmen while taking care of or rounding up stock. It is meant to be made outside by a campfire. This is the \"flash\" version, made when butter and milk are available." }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups self-raising flour" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ teaspoon salt" }, { "line_type": "ul", "section": "Ingredients", "text": "2 teaspoons sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon butter" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup milk" }, { "line_type": "ol", "section": "Procedure", "text": "Add salt to flour, then add sugar." }, { "line_type": "ol", "section": "Procedure", "text": "Rub in butter." }, { "line_type": "ol", "section": "Procedure", "text": "Mix in milk to make a medium-soft dough." }, { "line_type": "ol", "section": "Procedure", "text": "Knead lightly on flat surface until smooth." }, { "line_type": "ol", "section": "Procedure", "text": "Pat dough into a round shape." }, { "line_type": "ol", "section": "Procedure", "text": "Place damper mixture on coals or hot ash. Cook for maximum of 40 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Discard burnt outside and eat the inside." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with butter, (golden syrup) or jam." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "This cookbook also has an \"ordinary\" damper recipe." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You can do this using a hole near the fire in a greased camp oven or greased aluminium foil in a barbecue." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If you aren't outdoors, just add mixture to greased bread tin, brush with milk and cook in a hot oven, reducing heat until cooked (20 minutes)." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You can add dried fruit to make \"Johnny Cake\"." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "As a variation, add grated cheese." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Use beer instead of milk to make \"Beer Damper\"." }, { "line_type": "ul", "section": "External links", "text": "Drovers Oral History Project National Library of Australia" }, { "line_type": "ul", "section": "External links", "text": "Australian Bush Damper Gerry & Mo Noterey from Australian Outdoors (Variation recipes with pictures!)" }, { "line_type": "ul", "section": "External links", "text": "Camp Ovens Discount Camping" }, { "line_type": "ul", "section": "External links", "text": "Australian Camp Oven Festival" } ], "title": "Drover's Damper", "url": "https://en.wikibooks.org/wiki/Cookbook:Drover%27s_Damper" }

{ "infobox": { "category": "/wiki/Category:Shrimp_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "48 jumbo peeled, deveined shrimp" }, { "line_type": "ul", "section": "Ingredients", "text": "12 oz beer (recommended: Budweiser)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp freshly-ground black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup unsalted butter, divided" }, { "line_type": "ol", "section": "Procedure", "text": "Melt butter in a large pot over medium heat. Add shrimp and cook until slightly undercooked. Quickly place shrimp in ice water and drain. Set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Season shrimp with salt and pepper. Deglaze pot with beer and add shrimp. Bring to a simmer over medium low heat." }, { "line_type": "ol", "section": "Procedure", "text": "Once beer simmers, lower heat to low and cook 5 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in butter 1 tbsp at a time and serve warm." } ], "title": "Drunken Shrimp", "url": "https://en.wikibooks.org/wiki/Cookbook:Drunken_Shrimp" }

{ "infobox": { "category": "/wiki/Category:Spice_mix_recipes", "difficulty": 1, "servings": null, "time": "5 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "A dry rub useful for ribs, pork roast or whatever you like. After rubbing on the meat, let it sit in the refrigerator for about an hour." }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup paprika" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup light brown sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tbsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp dry mustard" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp ground black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp cayenne pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp ground cumin" }, { "line_type": "ol", "section": "Procedure", "text": "Combine ingredients in a Zip-Lock bag, shaking thoroughly." }, { "line_type": "ol", "section": "Procedure", "text": "Store in airtight container." } ], "title": "Dry Rub", "url": "https://en.wikibooks.org/wiki/Cookbook:Dry_Rub" }

{ "infobox": { "category": "/wiki/Category:Pork_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Ribs of various animals are consumed around the world. This recipe will teach you how to make dry rub barbecue ribs." }, { "line_type": "ul", "section": "Ingredients", "text": "1 slab pork spareribs" }, { "line_type": "ul", "section": "Ingredients", "text": "6 tbsp Barbecue Rub" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp Worcestershire sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup cider vinegar" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp honey" }, { "line_type": "ul", "section": "Ingredients", "text": "Dry applewood chunks" }, { "line_type": "ol", "section": "Procedure", "text": "Combine liquid ingredients and place in a spray bottle. Spray liberally onto one side of ribs." }, { "line_type": "ol", "section": "Procedure", "text": "Coat moistened side of ribs with Rub. Refrigerate for at least 1 hour." }, { "line_type": "ol", "section": "Procedure", "text": "Place applewood in the firebox of a 250°F smoker or the coal area of a 250°F charcoal grill set for indirect heat." }, { "line_type": "ol", "section": "Procedure", "text": "Place ribs in smoker or grill and cook, spraying often with remaining mixture, for 5–6 hours." }, { "line_type": "ol", "section": "Procedure", "text": "Remove and place on a medium-high heat charcoal grill, seasoned side down, spraying constantly until well-browned." }, { "line_type": "ol", "section": "Procedure", "text": "Remove and let rest for 5 minutes and serve." } ], "title": "Dry Rub Barbecue Ribs", "url": "https://en.wikibooks.org/wiki/Cookbook:Dry_Rub_Barbecue_Ribs" }

{ "infobox": { "category": "/wiki/Category:Beef_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "4 thick-cut ribeye steaks" }, { "line_type": "ul", "section": "Ingredients", "text": "Steak rub, as needed" }, { "line_type": "ul", "section": "Ingredients", "text": "Dijon mustard, as needed" }, { "line_type": "ul", "section": "Ingredients", "text": "Worcestershire sauce in a spray bottle" }, { "line_type": "ul", "section": "Equipment", "text": "A heat-resistant towel soaked in oil and tied with twine" }, { "line_type": "ol", "section": "Procedure", "text": "Spread a thin layer of mustard on both sides of each steak. Shake on steak rub liberally and gently massage into meat. Set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Quickly wipe the towel on the grate of a preheated charcoal grill. Add steaks to the hottest part and cook 1 ½ minutes, then rotate 90° and cook for another 1 ½ minutes. Flip and repeat 1 more time. If flare-ups appear close to meat, spray with Worcestershire sauce. If not, leave alone." }, { "line_type": "ol", "section": "Procedure", "text": "Move to a cooler part of the grill and cook, turning often until 10°F below your desired doneness." }, { "line_type": "ol", "section": "Procedure", "text": "Remove and let rest for 10 minutes. Serve." } ], "title": "Dry Rub Grilled Ribeye", "url": "https://en.wikibooks.org/wiki/Cookbook:Dry_Rub_Grilled_Ribeye" }

{ "infobox": { "category": "/wiki/Category:Beef_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 prime grade standing rib roast (4 bone)" }, { "line_type": "ul", "section": "Ingredients", "text": "Prime Rib Seasoning, as needed" }, { "line_type": "ul", "section": "Ingredients", "text": "Canola oil" }, { "line_type": "ol", "section": "Procedure", "text": "Place roast in a paper towel-lined perforated box with a lid. Cover and refrigerate for 3 days, changing towels halfway." }, { "line_type": "ol", "section": "Procedure", "text": "If any leathery spots appear, trim them off. Rub roast all over with canola oil. Shake on prime rib seasoning liberally, and pat down lightly." }, { "line_type": "ol", "section": "Procedure", "text": "Insert an oven-safe probe thermometer into the roast. Bake at 200°F until internal temperature reaches 118°F." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from oven and raise oven to 500°F. Insert roast back in, and bake until internal temperature reaches 135°F." }, { "line_type": "ol", "section": "Procedure", "text": "Remove, let rest 10 minutes, and serve." } ], "title": "Dry-Aged Prime Rib", "url": "https://en.wikibooks.org/wiki/Cookbook:Dry-Aged_Prime_Rib" }

{ "infobox": { "category": "/wiki/Category:Stew_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Originally posted to Foodista by Julie Cecchini. Foodista recipes are released under a CC-BY license." }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups beef broth" }, { "line_type": "ul", "section": "Ingredients", "text": "2 lb lamb steaks (bone in), cubed" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp dill salt or herbes de Provence" }, { "line_type": "ul", "section": "Ingredients", "text": "2 lb potatoes, peeled and sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 ½ lb carrots, peeled and diced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 green bell pepper, sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "4 cups baby bella mushrooms, sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 medium onion, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "3 celery stalks, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper to taste" }, { "line_type": "ol", "section": "Procedure", "text": "In a large saucepan, brown meat over medium heat." }, { "line_type": "ol", "section": "Procedure", "text": "Remove lamb and add oil over high heat. Sauté peppers, mushrooms, carrots, celery, and onion." }, { "line_type": "ol", "section": "Procedure", "text": "Add the sautéed vegetables, beef broth, lamb, potatoes, and dill salt to a soup pot." }, { "line_type": "ol", "section": "Procedure", "text": "Cover, and cook 30 minutes on medium-high heat, stirring occasionally." }, { "line_type": "ol", "section": "Procedure", "text": "Cover, reduce heat to low, and simmer 1.5–2 hours." }, { "line_type": "ol", "section": "Procedure", "text": "Serve hot with Irish oat scones or soda bread." } ], "title": "Dublin Lamb Stew", "url": "https://en.wikibooks.org/wiki/Cookbook:Dublin_Lamb_Stew" }

{ "infobox": { "category": "/wiki/Category:Duck_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "4 ea. (about 2 pounds) duck leg portions with thighs attached, excess fat trimmed and reserved" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon plus ⅛ teaspoon salt" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon freshly-ground black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "10 garlic cloves" }, { "line_type": "ul", "section": "Ingredients", "text": "4 bay leaves" }, { "line_type": "ul", "section": "Ingredients", "text": "4 sprigs fresh thyme" }, { "line_type": "ul", "section": "Ingredients", "text": "1½ teaspoon black peppercorns" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon table salt" }, { "line_type": "ul", "section": "Ingredients", "text": "4 cups olive oil" }, { "line_type": "ol", "section": "Procedure", "text": "Lay the duck leg portions on a platter, skin side down. Sprinkle with 1 tablespoon of the salt and the black pepper." }, { "line_type": "ol", "section": "Procedure", "text": "Place the garlic cloves, bay leaves, and sprigs of thyme on each of 2 leg portions. Lay the remaining 2 leg portions, flesh to flesh, on top." }, { "line_type": "ol", "section": "Procedure", "text": "Put the fat from the ducks in the bottom of a glass or plastic container. Top with the sandwiched leg portions, and sprinkle with the remaining ⅛ teaspoon salt." }, { "line_type": "ol", "section": "Procedure", "text": "Cover and refrigerate for 12 hours." }, { "line_type": "ol", "section": "Procedure", "text": "Preheat the oven to 200°F (95°C)." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the duck from the refrigerator. Remove the garlic, bay leaves, thyme, and duck fat and set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Rinse the duck with cool water, rubbing off some of the salt and pepper. Pat dry with paper towels." }, { "line_type": "ol", "section": "Procedure", "text": "Put the garlic, bay leaves, thyme, and duck fat in the bottom of an enameled cast-iron pot. Sprinkle evenly with the peppercorns and table salt." }, { "line_type": "ol", "section": "Procedure", "text": "Lay the duck on top, skin side down. Add the olive oil." }, { "line_type": "ol", "section": "Procedure", "text": "Cover and bake for 12 to 14 hours, or until the meat pulls away from the bone." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the duck from the fat. Strain the fat and set aside." }, { "line_type": "ol", "section": "Procedure", "text": "To store the duck confit, place the duck leg portions in a container, cover with the cooking fat, and store in the refrigerator. Alternately, pick the meat from the bones and place it in a stoneware container. Cover the meat with a thin layer of some of the strained fat." }, { "line_type": "ol", "section": "Procedure", "text": "Store in the refrigerator for up to 1 month. The excess oil can be stored in an airtight container in the refrigerator and used like butter for cooking. The tinge of duck taste in the oil is wonderful." } ], "title": "Duck Confit", "url": "https://en.wikibooks.org/wiki/Cookbook:Duck_Confit" }

{ "infobox": { "category": "/wiki/Category:Rice_recipes", "difficulty": 2, "servings": "5", "time": "20 minutes" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "3 tbsp butter" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp sesame oil" }, { "line_type": "ul", "section": "Ingredients", "text": "3 cloves garlic, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "2 red chillies, sliced 1 cm thick" }, { "line_type": "ul", "section": "Ingredients", "text": "2 green chillies, sliced 1 cm thick" }, { "line_type": "ul", "section": "Ingredients", "text": "3 scallions (white part only), sliced thin" }, { "line_type": "ul", "section": "Ingredients", "text": "200 g bean sprouts, soaked in hot water" }, { "line_type": "ul", "section": "Ingredients", "text": "25 g fresh parsley" }, { "line_type": "ul", "section": "Ingredients", "text": "Duck meat, sliced 1 cm thick" }, { "line_type": "ul", "section": "Ingredients", "text": "600 g cooked rice" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp light soy sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp habanero" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "1½ tbsp salt" }, { "line_type": "ol", "section": "Procedure", "text": "Heat the butter and sesame oil in a non-stick frying pan over medium-high heat. Add the garlic, chillies, and scallion. Fry, stirring, for 15 seconds until fragrant." }, { "line_type": "ol", "section": "Procedure", "text": "Add the duck meat, bean sprouts, and parsley. Stir until the duck meat changes color." }, { "line_type": "ol", "section": "Procedure", "text": "Add the rice, and then the soy sauce, habanero, black pepper, and salt. Stir until well-mixed." }, { "line_type": "ol", "section": "Procedure", "text": "Serve hot." } ], "title": "Duck Fried Rice", "url": "https://en.wikibooks.org/wiki/Cookbook:Duck_Fried_Rice" }

{ "infobox": { "category": "/wiki/Category:Broth_and_stock_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "Leftover bones from roast duck" }, { "line_type": "ul", "section": "Ingredients", "text": "Pan drippings" }, { "line_type": "ul", "section": "Ingredients", "text": "Duck giblets (gizzard, heart, neck, skinned/peeled duck feet)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp salt (or to taste)" }, { "line_type": "ul", "section": "Ingredients", "text": "6 cups (1200 ml) water" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp vinegar" }, { "line_type": "ol", "section": "Procedure", "text": "Cook everything in a tightly covered heavy stock pot over medium heat until it reaches a full rolling boil, then reduce heat and allow to simmer for 1 ½ hours." }, { "line_type": "ol", "section": "Procedure", "text": "Drain and reserve liquid, discarding bones and reserving any meat." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Don't worry about the vinegar spoiling the flavor of the stock; it cooks out and helps leach nutrients such as calcium from the bones, leaving no vinegary odor/flavor behind." } ], "title": "Duck Stock", "url": "https://en.wikibooks.org/wiki/Cookbook:Duck_Stock" }

{ "infobox": { "category": "/wiki/Category:Duck_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "4 ea. (28–32 ounces / 800–920 g) boneless duck breasts" }, { "line_type": "ul", "section": "Ingredients", "text": "Olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Freshly-ground black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Orange marmalade" }, { "line_type": "ol", "section": "Procedure", "text": "Score skin of duck in a diamond pattern. Brush with olive oil, and sprinkle both sides liberally with salt and freshly ground black pepper. Set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Grill duck breasts over medium high heat, covered, 4–5 minutes, brushing with marmalade every 1 ½ minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Flip and cook for another 3–4 minutes, brushing every 1 minute, for medium-rare." }, { "line_type": "ol", "section": "Procedure", "text": "Remove to a plate and cover with aluminum foil. Let rest 10 minutes before serving." } ], "title": "Duck à l'Orange", "url": "https://en.wikibooks.org/wiki/Cookbook:Duck_%C3%A0_l%27Orange" }

{ "infobox": { "category": "/wiki/Category:Beverage_recipes", "difficulty": 1, "servings": "2 servings", "time": "~10 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Instead of adding milk to tea brewed with water, this method steeps the tea leaves directly in hot milk." }, { "line_type": "ul", "section": "Ingredients", "text": "2 ½ cups milk" }, { "line_type": "ul", "section": "Ingredients", "text": "2 heaping teaspoons loose tea leaves" }, { "line_type": "ul", "section": "Equipment", "text": "1 medium/small pan (must be at least 5 inches deep)" }, { "line_type": "ul", "section": "Equipment", "text": "Strainer" }, { "line_type": "ol", "section": "Procedure", "text": "Pour in the milk into the pan. Let it simmer on medium-low heat." }, { "line_type": "ol", "section": "Procedure", "text": "When it is nearly boiling, add the tea." }, { "line_type": "ol", "section": "Procedure", "text": "Stir it a little with a spatula to allow it to brew before it boils over." }, { "line_type": "ol", "section": "Procedure", "text": "Take it off the heat when it boils over and pour it into a cup through a strainer." }, { "line_type": "ol", "section": "Procedure", "text": "Sweeten it with sugar and enjoy!" }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You can get loose tea from any Pakistani and/or Indian store. Some brands are Tapal Danedar, and Lipton." } ], "title": "Dud Patti (Milk Tea)", "url": "https://en.wikibooks.org/wiki/Cookbook:Dud_Patti_(Milk_Tea)" }

{ "infobox": { "category": "/wiki/Category:Potato_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Dum aloo (also spelled as dam aloo) or alu dum is a potato-based dish and part of the traditional Kashmiri Pandit cuisine,[1][2] from the Kashmir Valley, in the Indian state of Jammu and Kashmir. The potatoes are first deep fried, then cooked slowly at low flame in a gravy with spices.[3] Dum aloo is popular throughout India. In Bengal, it is a specialty dish eaten mostly with Luchi and is known as \"aloor dum\"." }, { "line_type": "ul", "section": "Ingredients", "text": "Baby potatoes" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Mustard oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Cumin seeds" }, { "line_type": "ul", "section": "Ingredients", "text": "Asafoetida" }, { "line_type": "ul", "section": "Ingredients", "text": "Onion, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Ginger garlic paste" }, { "line_type": "ul", "section": "Ingredients", "text": "Water" }, { "line_type": "ul", "section": "Ingredients", "text": "Tomatoes, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Chile powder" }, { "line_type": "ul", "section": "Ingredients", "text": "Cumin powder" }, { "line_type": "ul", "section": "Ingredients", "text": "Coriander powder" }, { "line_type": "ul", "section": "Ingredients", "text": "Turmeric powder" }, { "line_type": "ul", "section": "Ingredients", "text": "Garam masala" }, { "line_type": "ul", "section": "Ingredients", "text": "Cilantro" }, { "line_type": "ul", "section": "Ingredients", "text": "Ginger root, sliced thin" }, { "line_type": "ol", "section": "Procedure", "text": "Peel, wash, and prick baby potatoes all over with the help of a fork. In some recipes the potatoes are kept unpeeled. In this case, they should be washed properly." }, { "line_type": "ol", "section": "Procedure", "text": "Soak the potatoes in salted water for 15 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Heat a sufficient amount of oil in a kadai, and deep-fry the potatoes on medium heat until golden-brown. Drain, place on absorbent paper, and keep aside." }, { "line_type": "ol", "section": "Procedure", "text": "Heat mustard oil in a pan to smoking point. Cool and heat again. Add cumin seeds and asafoetida, and cook on medium heat until the cumin seeds change colour." }, { "line_type": "ol", "section": "Procedure", "text": "Add onion and sauté for 3–4 minutes or until the onion turns light golden." }, { "line_type": "ol", "section": "Procedure", "text": "Add ginger-garlic paste, and sauté for 1 minute. Stir in a little water." }, { "line_type": "ol", "section": "Procedure", "text": "Add tomatoes, and sauté for 1 minute. Add a little water, and cook until tomatoes turn pulpy." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in red chili powder, cumin powder, coriander powder, turmeric powder, and a little water." }, { "line_type": "ol", "section": "Procedure", "text": "Add fried potatoes, stir to mix well, and cook for 2 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Add a little water and salt. Mix well, and simmer for 5 minutes or until the potatoes absorb the gravy." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in garam masala powder." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from heat and serve hot, garnished with cilantro leaves and ginger strips. It can also be served with jeera rice, fried rice, or rotis.[4]" } ], "title": "Dum Aloo (Kashmiri Potato Curry)", "url": "https://en.wikibooks.org/wiki/Cookbook:Dum_Aloo_(Kashmiri_Potato_Curry)" }

{ "infobox": { "category": null, "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 cup oil" }, { "line_type": "ul", "section": "Ingredients", "text": "3 medium onions, peeled and thinly sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "7–8 whole red chillis" }, { "line_type": "ul", "section": "Ingredients", "text": "1 kg lean minced meat (beef or lamb)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp ginger paste" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp garam masala" }, { "line_type": "ul", "section": "Ingredients", "text": "1½ tsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp yogurt" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp ground unripe green papaya" }, { "line_type": "ul", "section": "Ingredients", "text": "1 piece coal" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp freshly-chopped green coriander (cilantro)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp finely-chopped green chillies" }, { "line_type": "ol", "section": "Procedure", "text": "Heat oil in a heavy-based saucepan. Add onions and, stirring frequently, fry for 8–10 minutes to a light golden color." }, { "line_type": "ol", "section": "Procedure", "text": "Remove onions from oil and fry the whole chillies just for a moment, otherwise they will burn." }, { "line_type": "ol", "section": "Procedure", "text": "Reserve the oil, put the onions and whole chillies in a chopper or food processor, and blend to a smooth paste without using water." }, { "line_type": "ol", "section": "Procedure", "text": "Thoroughly wash the minced meat, and squeeze out any water." }, { "line_type": "ol", "section": "Procedure", "text": "Put the minced meat in a bowl. Add onion paste, ginger paste, salt, garam masala and yogurt. Knead the mixture really well for a few minutes with your hands until it is smooth." }, { "line_type": "ol", "section": "Procedure", "text": "Cover and leave to marinate at room temperature for about 3–4 hours or overnight in the refrigerator. One hour before cooking, mix in the ground papaya." }, { "line_type": "ol", "section": "Procedure", "text": "Put the charcoal over medium flame, and wait until the coal is fully red and is covered by white ash." }, { "line_type": "ol", "section": "Procedure", "text": "Meanwhile place the meat mixture in a metal pan. Make a well in the center. Put a small piece of aluminum foil in it. Place the burned coal over it and put 2–3 drops of oil on it. Cover it at once with a tight fitting lid and put aside for 20–25 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Take out ½ cup of oil from the reserved oil. Reheat the oil in a heavy based pan. Discard the charcoal, and fry the mince over low heat for 4-5 minutes. Cover with a tight fitting lid and cook for 15–20 minutes or until all excess moisture has been absorbed." }, { "line_type": "ol", "section": "Procedure", "text": "Transfer to a serving dish and decorate with onion ring, green chilli, and coriander leaves." } ], "title": "Dum ka Qimah (Spiced Minced Meat)", "url": "https://en.wikibooks.org/wiki/Cookbook:Dum_ka_Qimah_(Spiced_Minced_Meat)" }

{ "infobox": { "category": "/wiki/Category:Liberian_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Dumboy is the national dish of Liberia. It is similar in appearance to pounded yam and fufu. It requires a lot of time and patience to prepare. It is usually enjoyed with pepper soup but can also be combined with any complimentary soup of your choice or even broth like soup." }, { "line_type": "ul", "section": "Ingredients", "text": "Cassava tubers, peeled and cut into chunks" }, { "line_type": "ul", "section": "Ingredients", "text": "3 lb goat, chicken, or beef, cut into bite-size pieces" }, { "line_type": "ul", "section": "Ingredients", "text": "1 large onion, neatly chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "3 bay leaves" }, { "line_type": "ul", "section": "Ingredients", "text": "2 habanero peppers, neatly chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tablespoons salt, or to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "3 beef bouillon cubes, crushed" }, { "line_type": "ul", "section": "Ingredients", "text": "3 lb raw shrimp" }, { "line_type": "ul", "section": "Ingredients", "text": "4 whole okra pods, finely chopped" }, { "line_type": "ol", "section": "Procedure", "text": "Rinse the cassava chunks, then boil in a saucepan of water for 20 minutes. Drain and cool." }, { "line_type": "ol", "section": "Procedure", "text": "If desired, slice the boiled cassava into smaller chunks." }, { "line_type": "ol", "section": "Procedure", "text": "Mash the cassava in a mortar until it begins to form a sticky dough. Occasionally, you can moisten the pestle with a little water if necessary." }, { "line_type": "ol", "section": "Procedure", "text": "When the desired consistency is reached, mould the dough into nicely shaped balls, and set them aside." }, { "line_type": "ol", "section": "Procedure", "text": "Combine the meat, onions, bay leaves, and habanero pepper in a large dutch oven. Add a reasonable amount of water and season with a generous pinch of salt and crushed bouillon cubes." }, { "line_type": "ol", "section": "Procedure", "text": "Cover the pot and boil for about 30 minutes until the meat becomes tender." }, { "line_type": "ol", "section": "Procedure", "text": "Add the shrimp and okra to the soup. Stir and simmer for another 10 minutes over medium heat." }, { "line_type": "ol", "section": "Procedure", "text": "Serve the soup with the prepared dumboy." } ], "title": "Dumboy and Pepper Soup", "url": "https://en.wikibooks.org/wiki/Cookbook:Dumboy_and_Pepper_Soup" }

{ "infobox": { "category": "/wiki/Category:Cake_recipes", "difficulty": 1, "servings": "8", "time": "1 hour" }, "text_lines": [ { "line_type": "p", "section": null, "text": "This is a fast and easy cake to make." }, { "line_type": "ul", "section": "Ingredients", "text": "1 can (20 ounces) crushed pineapple with juice, undrained" }, { "line_type": "ul", "section": "Ingredients", "text": "1 can (21 ounces) cherry pie filling" }, { "line_type": "ul", "section": "Ingredients", "text": "1 package yellow cake mix" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup butter" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cups chopped pecans" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat Dutch oven in a 350°F oven. Grease the Dutch oven." }, { "line_type": "ol", "section": "Procedure", "text": "Dump in pineapple with juice and spread evenly." }, { "line_type": "ol", "section": "Procedure", "text": "Dump in pie filling and spread evenly over the pineapple." }, { "line_type": "ol", "section": "Procedure", "text": "Sprinkle cake mix evenly over cherry layer." }, { "line_type": "ol", "section": "Procedure", "text": "Dot with butter." }, { "line_type": "ol", "section": "Procedure", "text": "Bake about 50 minutes at 350°F." }, { "line_type": "ol", "section": "Procedure", "text": "Sprinkle chopped pecans on top." }, { "line_type": "ol", "section": "Procedure", "text": "Preheat oven to 350°F." }, { "line_type": "ol", "section": "Procedure", "text": "Grease 13x9-inch cake pan." }, { "line_type": "ol", "section": "Procedure", "text": "Proceed as in the Dutch oven method above, starting with step #2." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You can bake this without a conventional oven by using the Dutch oven method. After filling the Dutch oven, cover it and place it on a bed of coals. Place additional coals on top. Use very few coals on the bottom and more on top." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Put a glass full of water in the middle of the Dutch Oven before baking to help it bake evenly, from inside and out." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Use any pie filling you want." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Serve warm or room temperature." } ], "title": "Dump Cake", "url": "https://en.wikibooks.org/wiki/Cookbook:Dump_Cake" }

{ "infobox": { "category": "/wiki/Category:Beverage_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Duonos gira (Lithuanain kvass) is a low- to no-alcohol drink made from fermented dark rye bread. It is often served in Lithuania as a summertime drink but is also good served hot in winter." }, { "line_type": "ul", "section": "Ingredients", "text": "5 qt water" }, { "line_type": "ul", "section": "Ingredients", "text": "1 lb dried black rye bread (Lithuanian rye-like sourdough)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 lb white granulated sugar (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "4 teaspoons yeast" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup raisins" }, { "line_type": "ol", "section": "Procedure", "text": "Boil water and pour over the cubed bread. Let soak for 24 hours." }, { "line_type": "ol", "section": "Procedure", "text": "Strain the liquid off, and reserve it. Mix yeast and sugar into this liquid. Keep in a warm place for 48 hours." }, { "line_type": "ol", "section": "Procedure", "text": "Transfer liquid to bottles. Add raisins or other dried fruit and close off bottles." }, { "line_type": "ol", "section": "Procedure", "text": "The duonos gira is now ready to drink. Store bottles in cool place for up to 2 months." } ], "title": "Duonos Gira (Lithuanian Rye Drink)", "url": "https://en.wikibooks.org/wiki/Cookbook:Duonos_Gira_(Lithuanian_Rye_Drink)" }

{ "infobox": { "category": "/wiki/Category:Pancake_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "90 g grated fresh coconut flesh" }, { "line_type": "ul", "section": "Ingredients", "text": "140 g rice flour" }, { "line_type": "ul", "section": "Ingredients", "text": "1½ tablespoons arrowroot flour" }, { "line_type": "ul", "section": "Ingredients", "text": "2 ripe bananas, mashed" }, { "line_type": "ul", "section": "Ingredients", "text": "50 g durian" }, { "line_type": "ul", "section": "Ingredients", "text": "170 g palm sugar, shaved" }, { "line_type": "ul", "section": "Ingredients", "text": "1 egg" }, { "line_type": "ul", "section": "Ingredients", "text": "250 ml coconut cream" }, { "line_type": "ul", "section": "Ingredients", "text": "Vegetable oil" }, { "line_type": "ul", "section": "Ingredients", "text": "120 ml palm sugar caramel" }, { "line_type": "ul", "section": "Ingredients", "text": "Passion fruit ice cream" }, { "line_type": "ol", "section": "Procedure", "text": "Mix coconut flesh with the rice flour and arrowroot flour." }, { "line_type": "ol", "section": "Procedure", "text": "In a separate bowl, mash the bananas and durian together. Add palm sugar, egg, and coconut cream, and mix thoroughly." }, { "line_type": "ol", "section": "Procedure", "text": "Pour banana mixture into a blender and process until the mixture is smooth." }, { "line_type": "ol", "section": "Procedure", "text": "Mix coconut mixture and banana purée. Cover this and let it chill in refrigerator for at least 1 hour." }, { "line_type": "ol", "section": "Procedure", "text": "Heat a pan to medium hot. Brush the pan surface with oil and spoon on the mixture. Fry it until it is light brown color." }, { "line_type": "ol", "section": "Procedure", "text": "Serve it hot, with the palm sugar caramel and passion fruit ice cream." } ], "title": "Durian Pancake", "url": "https://en.wikibooks.org/wiki/Cookbook:Durian_Pancake" }

{ "infobox": { "category": "/wiki/Category:Dutch_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Oliebollen (literally: oil dumplings) are a type of Dutch apple fritter. They are served at Dutch festivals in the United States, such as the Holland Happening Festival in Oak Harbor, Washington." }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup warm water" }, { "line_type": "ul", "section": "Ingredients", "text": "2 package active dry yeast" }, { "line_type": "ul", "section": "Ingredients", "text": "5 eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups scalded milk" }, { "line_type": "ul", "section": "Ingredients", "text": "1 ½ cups warm water" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup margarine, softened" }, { "line_type": "ul", "section": "Ingredients", "text": "10 cups flour" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1½ tsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "3 Granny Smith apples (optional), diced" }, { "line_type": "ul", "section": "Ingredients", "text": "3 cups sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "Ground cinnamon to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup raisins (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Canola oil or shortening for frying" }, { "line_type": "ol", "section": "Procedure", "text": "Dissolve sugar in warm water. Sprinkle yeast on top. Let stand for about 10 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "In a large mixing bowl, beat eggs until mixed. Add scalded milk, warm water, yeast mixture, and margarine. Beat well." }, { "line_type": "ol", "section": "Procedure", "text": "Add flour, sugar, and salt. Mix well. Add diced apple." }, { "line_type": "ol", "section": "Procedure", "text": "Let dough rise in a warm place until doubled in size. A lobster pot works well for this." }, { "line_type": "ol", "section": "Procedure", "text": "In a separate bowl, mix the sugar with cinnamon to taste. Set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Fill a fryer pot with 4 inches of canola oil or melted shortening. Heat to 375°F (190°C)." }, { "line_type": "ol", "section": "Procedure", "text": "Scoop large spoonfuls of dough into the hot oil. Dipping the spoons in the hot oil before scooping the dough keeps the spoons from getting too sticky." }, { "line_type": "ol", "section": "Procedure", "text": "Fry the oliebollen until golden brown, turning them to ensure even cooking." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the oliebollen, and place on paper towels on paper bags." }, { "line_type": "ol", "section": "Procedure", "text": "Roll oliebollen in the cinnamon sugar mixture, and serve warm." } ], "title": "Dutch Apple Fritters (Oliebollen)", "url": "https://en.wikibooks.org/wiki/Cookbook:Dutch_Apple_Fritters_(Oliebollen)" }

{ "infobox": { "category": "/wiki/Category:Bean_recipes", "difficulty": 3, "servings": "8–12", "time": "1 hour" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 pound bacon" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pound lean ground beef" }, { "line_type": "ul", "section": "Ingredients", "text": "1 large onion" }, { "line_type": "ul", "section": "Ingredients", "text": "1 large can (53 ounces) pork and beans" }, { "line_type": "ul", "section": "Ingredients", "text": "1 can (15 ounces) lima beans" }, { "line_type": "ul", "section": "Ingredients", "text": "1 can (15 ounces) pinto beans" }, { "line_type": "ul", "section": "Ingredients", "text": "1 can (15 ounces) red beans" }, { "line_type": "ul", "section": "Ingredients", "text": "1 can (15 ounces) butter beans" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup ketchup" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons brown sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon dry mustard" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons molasses" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons Worcestershire sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon liquid smoke" }, { "line_type": "ol", "section": "Procedure", "text": "Cut bacon into bite-sized pieces and begin cooking in heated Dutch oven." }, { "line_type": "ol", "section": "Procedure", "text": "Chop onion into ½-inch pieces." }, { "line_type": "ol", "section": "Procedure", "text": "When bacon is nearly cooked, crumble ground beef and chopped onion into Dutch oven. Cook until onion is translucent." }, { "line_type": "ol", "section": "Procedure", "text": "Add all the beans, ketchup, brown sugar, mustard, molasses, and Worcestershire sauce. Stir mixture." }, { "line_type": "ol", "section": "Procedure", "text": "Heat to a simmer and let bubble lightly for 10 or 15 minutes or as long as you can stand it." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in liquid smoke." }, { "line_type": "ol", "section": "Procedure", "text": "Taste and adjust with additional ketchup, brown sugar, mustard, molasses, and Liquid Smoke or whatever it takes." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "About two dozen charcoal briquettes, started earlier until covered with white ash, with a dozen below and a dozen on top of the Dutch oven should bear sufficient heat. If dried beans are used, many more will be needed over the hours, as the original briquettes are exhausted." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Crowder peas or black-eyed peas may also be used." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If dried beans are used, add 12 cups of soaked beans to cooked bacon, hamburger, and onions, add the ketchup, brown sugar, mustard, molasses, and Worcestershire sauce, add enough water to make a thick soup and cook until beans are soft-maybe 6 to 8 hours, longer at higher altitudes." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Avoid eating this for too many consecutive days or your camp mates will move your campsite downwind." } ], "title": "Dutch Oven Beans", "url": "https://en.wikibooks.org/wiki/Cookbook:Dutch_Oven_Beans" }

{ "infobox": { "category": "/wiki/Category:Mushroom_recipes", "difficulty": null, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Duxelles is a French mushroom dish." }, { "line_type": "ul", "section": "Ingredients", "text": "½ pound fresh mushrooms or mushroom stems, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 small onion or 1–2 shallots, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "1–2 tablespoons butter" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Ground black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Chopped parsley to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pinch tarragon or thyme (optional)" }, { "line_type": "ol", "section": "Procedure", "text": "In a frying pan, sauté the onion in butter until soft but not brown (about 3–5 minutes)." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in minced mushrooms, salt, pepper, chopped parsley, and tarragon." }, { "line_type": "ol", "section": "Procedure", "text": "Cook the mixture over medium high heat until the mushrooms give off a lot of liquid; that liquid will evaporate completely (about 5–10 minutes). The duxelles should look like a coarse mash." }, { "line_type": "ol", "section": "Procedure", "text": "Cool the mixture slightly, and taste for seasoning." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Depending on your main course, any fresh herb(s) or splash of soy sauce, white wine, Madeira, lemon juice, or even fruit, such as dried apricots, can be added." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Duxelles may be frozen for 1 to 2 months." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If you're using dried mushrooms, rinse them first as they are almost always holding grit and bits of the forest from which they grew; then soak them in very hot (but not boiling) water (add heated wine or fruit/vegetable juice if you want more flavor) until tender (10 to 20 minutes, depending on how large they are). Remove them from the water; rinse and again scrub them well with a mushroom brush. Pat the mushrooms dry and continue as for fresh mushrooms." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Sauce duxelles is made starting off with a basic duxelles recipe, and then adding white wine, stock, and tomato purée. This is served over fish, meat, or eggs." } ], "title": "Duxelles (Minced Mushrooms with Herbs)", "url": "https://en.wikibooks.org/wiki/Cookbook:Duxelles_(Minced_Mushrooms_with_Herbs)" }

{ "infobox": { "category": "/wiki/Category:Shrimp_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "3 tbsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tbsp freshly-ground black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp Cajun seasoning" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp cayenne pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "2 ½ pounds peeled and deveined jumbo shrimp" }, { "line_type": "ul", "section": "Ingredients", "text": "Freshly-squeezed lemon juice" }, { "line_type": "ul", "section": "Ingredients", "text": "All-purpose flour" }, { "line_type": "ul", "section": "Ingredients", "text": "Cornmeal" }, { "line_type": "ul", "section": "Ingredients", "text": "2 quarts neutral oil, for frying" }, { "line_type": "ol", "section": "Procedure", "text": "Combine salt, pepper, Cajun seasoning, and cayenne. Set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Dredge each shrimp in flour, dip in lemon juice, and then dip into cornmeal. Let sit 2–3 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Heat oil to 375°F. Add shrimp in batches, and cook about 2 minutes or until golden brown and cooked through. Drain on a wire rack." }, { "line_type": "ol", "section": "Procedure", "text": "Once all shrimp has been fried, toss with seasoning mixture. Serve immediately." } ], "title": "Dynamite Shrimp", "url": "https://en.wikibooks.org/wiki/Cookbook:Dynamite_Shrimp" }

{ "infobox": { "category": "/wiki/Category:Meat_recipes", "difficulty": null, "servings": "Varies", "time": "4–5 hours" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Döner kebab (döner kebap in Turkish) literally means \"rotating grilled meat\" (any type of meat applies). They were first developed in Bursa. Authentic Turkish döner is made with bread, salad and meat from lamb; regardless, mostly beef or a mix of beef and lamb is used in Europe. Although frozen kebab is available at convenience stores, they don't match fresh home-made kebab and may not be consistent with your taste and spicing. This article has the recipe for a complete European-style pita kebab. In Azerbaijani it is pronounced as dönər." }, { "line_type": "ul", "section": "Ingredients", "text": "2 kg (4½ lb) ground beef or other minced meat" }, { "line_type": "ul", "section": "Ingredients", "text": "11–12 tsp chicken salt/season salt" }, { "line_type": "ul", "section": "Ingredients", "text": "6 tsp black pepper (amount depends on taste preference)" }, { "line_type": "ul", "section": "Ingredients", "text": "2–3 dl (⅘–1¼ cups) plain yogurt" }, { "line_type": "ul", "section": "Ingredients", "text": "1–3 cloves garlic, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pinch salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp basil" }, { "line_type": "ul", "section": "Ingredients", "text": "1–1½ tsp black and/or white pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Green-, lemon-, or red pepper (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Chile pepper or powder (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Cayenne pepper (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Tabasco sauce (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 can (70 g / 2½ oz) tomato purée" }, { "line_type": "ul", "section": "Ingredients", "text": "½–1 tsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "½–1½ tsp white pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "½–1½ tsp black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp basil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pinch oregano" }, { "line_type": "ul", "section": "Ingredients", "text": "Ketchup (amount depends on preference)" }, { "line_type": "ul", "section": "Ingredients", "text": "Pita bread" }, { "line_type": "ul", "section": "Ingredients", "text": "Salad (see notes)" }, { "line_type": "ul", "section": "Ingredients", "text": "Rice" }, { "line_type": "ul", "section": "Ingredients", "text": "Chips/French fries" }, { "line_type": "ol", "section": "Procedure", "text": "Mix all the ingredients into a farce-like chunk." }, { "line_type": "ol", "section": "Procedure", "text": "Use a mixer or your hands to get air out of the chunk." }, { "line_type": "ol", "section": "Procedure", "text": "Optionally, make a hole in the chunk with a knife so that excess fat can drain out." }, { "line_type": "ol", "section": "Procedure", "text": "Wrap it tightly in aluminium foil, using more than 2 layers of foil to prevent rupture." }, { "line_type": "ol", "section": "Procedure", "text": "Put it into the oven and set the temperature to 100 °C (210 °F). Let it cook for 4 hours. Note that 4 hours applies even if you scale down the recipe. Let's say, if you want a 1 kg chunk (half of the original portion), you should NOT leave it for 2 hours; 4 hours apply for every size. The idea is that it gets cooked slowly." }, { "line_type": "ol", "section": "Procedure", "text": "When it is done, remove it from the oven, open the foil, and let it cool down. If you did everything correctly, you should be able to use a shredder or a knife to cut it in thin slices." }, { "line_type": "ol", "section": "Procedure", "text": "Combine all the ingredients for the sauce(s) you are making." }, { "line_type": "ol", "section": "Procedure", "text": "Mix well." }, { "line_type": "p", "section": "Procedure", "text": "There are several ways and styles to serve döner. Here are a few:" }, { "line_type": "ul", "section": "Procedure", "text": "Sandwich-style: Slice the pita bread from the middle, then layer the salad, kebab, and dressings like you would do with a hamburger." }, { "line_type": "ul", "section": "Procedure", "text": "Reel-kebab: The roll wrap for a reel-kebab can be done using the same technique as for burritos (using pita bread)." }, { "line_type": "ul", "section": "Procedure", "text": "Kebab pizza: Simply prepare a pizza and top it with kebab." }, { "line_type": "ul", "section": "Procedure", "text": "Kebab with rice: Fill roughly over a half of a plate with kebab, and the rest with cooked rice. Dress with ketchup or any of the sauce recipes mentioned in this article." }, { "line_type": "ul", "section": "Procedure", "text": "Kebab with chips: Same as kebab with rice except that the rice has been replaced by chips (a.k.a French fries)." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If you want, you can add other spices to the meat like chili, cayenne, garlic, BBQ sauces, etc." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "A salad consisting of tomatoes, pickles, cucumbers, and Chinese cabbage with mayonnaise is probably the most common salad eaten with kebab in Europe. There are tons of variations, of course. If you want a healthy choice, make sure you balance the cereals class (pita), meat class (kebab), and vegetable class (salad) well! You can also add chile peppers, jalapeño, red onions and such for the salad to fit your taste!" } ], "title": "Döner Kebab", "url": "https://en.wikibooks.org/wiki/Cookbook:D%C3%B6ner_Kebab" }

{ "infobox": { "category": "/wiki/Category:Rice_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "This beef pilaf is a fragrant East African rice dish made by cooking the rice with meat or vegetables, ginger, garlic, and spices. It is usually served with kachumbari, which is a mixture of tomatoes, onions, and lettuce." }, { "line_type": "ul", "section": "Ingredients", "text": "250 g beef, cubed and rinsed" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp ginger-garlic paste" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tomato, grated" }, { "line_type": "ul", "section": "Ingredients", "text": "1 onion, grated" }, { "line_type": "ul", "section": "Ingredients", "text": "Vegetable oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp cumin powder" }, { "line_type": "ul", "section": "Ingredients", "text": "2 pods cardamom, seeds removed" }, { "line_type": "ul", "section": "Ingredients", "text": "1½ tsp whole powdered pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cinnamon sticks" }, { "line_type": "ul", "section": "Ingredients", "text": "Cloves" }, { "line_type": "ul", "section": "Ingredients", "text": "2 onions, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1½ tsp turmeric powder" }, { "line_type": "ul", "section": "Ingredients", "text": "1½ tsp coriander powder" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp garlic paste" }, { "line_type": "ul", "section": "Ingredients", "text": "Chopped fresh coriander" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "400 g rice, washed and soaked for 10 minutes" }, { "line_type": "ol", "section": "Procedure", "text": "Place beef in a pot with water, ginger-garlic paste, salt, grated tomato, and grated onion. Bring to a boil, and cook until the meat is tender." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the meat and set aside. Save the resulting broth for cooking the rice." }, { "line_type": "ol", "section": "Procedure", "text": "Heat a layer of cooking oil in a saucepan over medium heat. Add the cumin, cardamom seeds, pepper, cinnamon, and cloves; then, cook until the spices splutter." }, { "line_type": "ol", "section": "Procedure", "text": "Add the chopped onion. Cook, stirring, until translucent. If you want a darker pilaf, fry the onions until they are caramelized." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the turmeric and coriander powder. Let fry for a few minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the garlic paste and a bit of chopped fresh coriander." }, { "line_type": "ol", "section": "Procedure", "text": "Add the cooked meat, and stir together for 2 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Add the broth, and bring to a simmer. Adjust the seasoning with salt to taste—make sure to add enough salt because you still need to add the rice." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the rice and a little coriander. Cook on high heat for about 3 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Reduce the heat to medium, and cover the pot. Cook, stirring periodically, until the rice has absorbed the water." }, { "line_type": "ol", "section": "Procedure", "text": "Reduce the heat to low, and let the rice finish steaming for 5 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from the heat and serve with kachumbari." } ], "title": "East African Beef Pilaf", "url": "https://en.wikibooks.org/wiki/Cookbook:East_African_Beef_Pilaf" }

{ "infobox": { "category": "/wiki/Category:Beverage_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Afternoon tea is an important part of East Frisian culture. Whether at home or when visiting friends, East Frisians try not to miss their teetied (Low German for \"tea time\")." }, { "line_type": "p", "section": null, "text": "The tea is not stirred. Rather, enjoy the different flavors at the different layers: the relatively \"pure\" black tea at the top, the tea mixed with cream in the middle, and the tea sweetened by the rock sugar at the bottom. The same piece of rock sugar can be used for the next cups of tea. It is considered impolite in East Frisia for a guest to drink fewer than three cups." }, { "line_type": "p", "section": null, "text": "Cookies (biscuits) may be served with the tea. Rum is occasionally added to the tea for warmth on colder days." }, { "line_type": "ul", "section": "Ingredients", "text": ">½ liter (2 cups) per person of boiling water, soft if possible" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons per liter of water of loose black tea leaves, plus 1 more teaspoon \"for the pot\"" }, { "line_type": "ul", "section": "Ingredients", "text": "1 piece per person of rock sugar, locally called kluntjes" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon per serving of cream" }, { "line_type": "ol", "section": "Procedure", "text": "Rinse out the teapot with boiling water to warm it. Pour the water out, then add the tea leaves." }, { "line_type": "ol", "section": "Procedure", "text": "Fill the pot halfway with water that has cooled slightly from the boiling point." }, { "line_type": "ol", "section": "Procedure", "text": "Put the lid on the teapot and allow the tea to steep for 3–4 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Add the rest of the water." }, { "line_type": "ol", "section": "Procedure", "text": "Place one piece of rock sugar into each cup." }, { "line_type": "ol", "section": "Procedure", "text": "Pour the tea through a strainer into the cups. The rock sugar will start to crackle in the hot liquid." }, { "line_type": "ol", "section": "Procedure", "text": "Using a cream spoon (shaped like a teaspoon-sized ladle) or teaspoon, gently lower a spoonful of cream into the tea so that it forms a \"cloud\". Do not stir the tea." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "A strong black variety of tea such as Assam or Ceylon should be used" } ], "title": "East Frisian Tea", "url": "https://en.wikibooks.org/wiki/Cookbook:East_Frisian_Tea" }

{ "infobox": { "category": "/wiki/Category:Sauce_recipes", "difficulty": 2, "servings": null, "time": "20 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "This recipe is initially from the original contributor's friend and brother, Chip Crumpler." }, { "line_type": "ul", "section": "Ingredients", "text": "¾ gallons apple cider vinegar" }, { "line_type": "ul", "section": "Ingredients", "text": "⅛ cup salt" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup ground black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup red pepper flakes" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup molasses" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups honey" }, { "line_type": "ol", "section": "Procedure", "text": "Start with apple cider vinegar in saucepan over medium heat." }, { "line_type": "ol", "section": "Procedure", "text": "Add salt, ground black pepper, crushed red pepper, molasses, and honey." }, { "line_type": "ol", "section": "Procedure", "text": "Let mixture heat up, but not quite boil." }, { "line_type": "ol", "section": "Procedure", "text": "Mix well." }, { "line_type": "ol", "section": "Procedure", "text": "Return sauce to the jug that the vinegar came in to cool." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "This is the sauce used for authentic barbecue." } ], "title": "Eastern North Carolina Barbecue Sauce", "url": "https://en.wikibooks.org/wiki/Cookbook:Eastern_North_Carolina_Barbecue_Sauce" }

{ "infobox": { "category": "/wiki/Category:Pork_recipes", "difficulty": 3, "servings": "30–40", "time": "all night" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "80 pound pig (butchered with head removed)" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "40 pounds charcoal (for charcoal cooking option)" }, { "line_type": "ul", "section": "Ingredients", "text": "Your favorite vinegar-based Eastern NC sauce" }, { "line_type": "ol", "section": "Procedure", "text": "Salt hams, ribs/midsection and shoulders liberally and place skin side up on either a gas or charcoal grill or a BBQ pit." }, { "line_type": "ol", "section": "Procedure", "text": "Keep lid closed, and aim for a heat of approximately 275–350°F." }, { "line_type": "ol", "section": "Procedure", "text": "Allow 1 hour per 10 pounds cooking time (gas or charcoal)." }, { "line_type": "ol", "section": "Procedure", "text": "2 hours before being done, place pig with the skin side down. As soon as it is flipped, pour BBQ sauce on meat side." }, { "line_type": "ol", "section": "Procedure", "text": "Close lid and allow skin to crisp." }, { "line_type": "ol", "section": "Procedure", "text": "The pig will be done to perfection when the ham bone can be twisted freely." }, { "line_type": "ol", "section": "Procedure", "text": "Lift lid and allow guests to pick/pull meat, or the chef can remove meat and chop to their liking on a chopping block." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Any higher heat or longer cooking time will result in the hams drying out." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Heat source should be as indirect as possible if using a home made pit with there being less coals under the ribs/midsection and more around the perimeter." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Only lift the lid when required and not to let everyone take recreational looks at the pig." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The more consistent you can maintain the heat source, the more evenly cooked and tender the pig will turn out. Remember “If you’re looking, you’re not cooking”." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If picked, provide additional sauce for guests to add; if chopped add additional sauce and salt to chef’s liking." }, { "line_type": "ul", "section": "Uses", "text": "Serve with hush puppies, coleslaw, potato salad, and sweet tea." } ], "title": "Eastern North Carolina Barbecued Pig", "url": "https://en.wikibooks.org/wiki/Cookbook:Eastern_North_Carolina_Barbecued_Pig" }

{ "infobox": { "category": "/wiki/Category:Bread_recipes", "difficulty": 2, "servings": null, "time": "3 hours" }, "text_lines": [ { "line_type": "p", "section": null, "text": "A batter bread is a type of bread made with a relatively high liquid to flour ratio. As a result, it forms more of a batter than a dough. This bread takes about three hours to make and about ½ hour of hands-on work." }, { "line_type": "ol", "section": "Procedure", "text": "In a bowl, mix the lukewarm water, ½ teaspoon sugar, and active dry yeast. Let stand until yeast mixture becomes frothy and increases in volume." }, { "line_type": "ol", "section": "Procedure", "text": "While the yeast mixture is standing, in a separate large mixing bowl, mix the butter, 1 tablespoon light brown sugar, salt, and hot water or buttermilk." }, { "line_type": "ol", "section": "Procedure", "text": "Once the yeast mixture becomes frothy, add the yeast mixture to the separate large mixing bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Add 2 cups of white flour to the large mixing bowl. Stir at slow speed with an electric mixer for 1 minute. After that, mix at medium speed for 3 minutes, scraping the sides of the bowl frequently." }, { "line_type": "ol", "section": "Procedure", "text": "With the remaining 2 cups of white flour, add the remaining flour at about ¼–½ cup at a time to the large mixing bowl, and continually mix with a spoon until the mixture begins to pull away from the sides of the bowl or it becomes difficult to add more flour." }, { "line_type": "ol", "section": "Procedure", "text": "Cover the mixture with plastic wrap and a towel. Place in a warm room with no drafts until the batter doubles in volume (about 45 minutes to 1 hour)." }, { "line_type": "ol", "section": "Procedure", "text": "After the batter was allowed to sit, stir it down with a spoon (about 25 strokes)." }, { "line_type": "ol", "section": "Procedure", "text": "Divide the batter into 2 loaf pans. Wet fingers and push into the corners and smooth out." }, { "line_type": "ol", "section": "Procedure", "text": "Cover both setups with plastic. Place in a warm room and let the batter rise until it just reaches the tops of the pans (about 25 minutes). Watch carefully and don't let the batter rise too high (if it does rise too high, punch it down a little bit and let it rise again)." }, { "line_type": "ol", "section": "Procedure", "text": "Bake at 375°F for 30–45 minutes. The bread is done when it sounds hollow when tapped on the bottom of the pan and is browned to the baker's preference." }, { "line_type": "ol", "section": "Procedure", "text": "Turn out on a wire rack and let cool." } ], "title": "Easy Batter Bread", "url": "https://en.wikibooks.org/wiki/Cookbook:Easy_Batter_Bread" }

{ "infobox": { "category": "/wiki/Category:Soup_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "½-ounce (15 g) package dried crimini or portobello mushrooms" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup (60 g) all-purpose flour" }, { "line_type": "ul", "section": "Ingredients", "text": "1¼ pounds (570 g) boneless, skinless chicken thighs, halved" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons butter" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 large yellow onion, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "3 large cloves garlic, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ teaspoon thyme" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ teaspoon basil" }, { "line_type": "ul", "section": "Ingredients", "text": "½ chopped fresh rosemary" }, { "line_type": "ul", "section": "Ingredients", "text": "1 quart (1.1 L) low-sodium chicken broth" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (240 ml) water" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ cup frozen peas" }, { "line_type": "ul", "section": "Ingredients", "text": "2 carrots, cut into small rounds" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup small pasta, like elbows or shells" }, { "line_type": "ul", "section": "Ingredients", "text": "2 celery stalks, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup chopped fresh parsley" }, { "line_type": "ul", "section": "Ingredients", "text": "½ lemon, juiced" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Freshly-ground black pepper to taste" }, { "line_type": "ol", "section": "Procedure", "text": "Place the mushrooms in a medium bowl and fill with hot water to cover. Set aside to reconstitute." }, { "line_type": "ol", "section": "Procedure", "text": "Place the flour in a shallow bowl. Dredge each piece of chicken through the flour to lightly coat on all sides. Set aside." }, { "line_type": "ol", "section": "Procedure", "text": "In a large stock pot over medium-high heat, combine the butter and olive oil." }, { "line_type": "ol", "section": "Procedure", "text": "When the fat begins to sizzle, add the chicken and cook, turning as needed, until lightly browned on all sides, about 5 to 7 minutes. Remove the meat from the pot and set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Reduce heat to medium, and add the onion, garlic, thyme, basil, and rosemary. Sauté until onions begin to brown, about 5 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Increase heat to high and add broth and water. Bring the broth to a simmer." }, { "line_type": "ol", "section": "Procedure", "text": "Meanwhile, cut the meat into bite-size pieces." }, { "line_type": "ol", "section": "Procedure", "text": "Drain the mushrooms and squeeze any liquid from them." }, { "line_type": "ol", "section": "Procedure", "text": "When the broth is simmering, lower heat to medium-high and add the meat, mushrooms, peas, and carrots." }, { "line_type": "ol", "section": "Procedure", "text": "Return to a simmer, and cook until the carrots are tender, about 5 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Add the pasta and celery and cook until just tender, about another 5 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the parsley and lemon juice, then season to taste with salt and pepper." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "This version is not gluten-free." }, { "line_type": "ul", "section": "See also", "text": "Turkey Soup for a recipe involving egg noodles." } ], "title": "Easy Chicken Soup", "url": "https://en.wikibooks.org/wiki/Cookbook:Easy_Chicken_Soup" }

{ "infobox": { "category": "/wiki/Category:Stew_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Chili originated in Texas in the 1800s, with many variations of evolving since then. A very simple chili recipe follows." }, { "line_type": "ul", "section": "Ingredients", "text": "30 oz medium or dark red kidney beans" }, { "line_type": "ul", "section": "Ingredients", "text": "30 oz crushed tomatoes" }, { "line_type": "ul", "section": "Ingredients", "text": "½–1 lb cooked ground beef, turkey, or equivalent portion of vegetarian ground beef substitute" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tsp chili powder, or use chili-flavored kidney beans above" }, { "line_type": "ol", "section": "Procedure", "text": "Combine all ingredients in a pot. Cook on medium heat for 15 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Taste kidney beans for flavor to determine when done." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with crackers, shredded cheese, and your favorite spices." }, { "line_type": "p", "section": "Warnings", "text": "If using dried beans, you must to soak them for longer than 12 hours and then pre-cook them before using in a recipe such as this. Dried kidney beans will cause nausea, vomiting, and diarrhea unless they have been boiled briskly (a slow cooker will not suffice) for at least twenty minutes to destroy the very indigestible phytohaemagglutinin that they contain. They will then need another 60-90 minutes at a slow simmer to be tender. Tinned beans are already soaked and pre-cooked, and they therefore do not require such preparation before use in cooking." }, { "line_type": "ul", "section": "See also", "text": "Chili (Vegan)" }, { "line_type": "ul", "section": "See also", "text": "Chili con carne" }, { "line_type": "ul", "section": "See also", "text": "Texas easy chili" }, { "line_type": "ul", "section": "See also", "text": "Bean Chili" } ], "title": "Easy Chili", "url": "https://en.wikibooks.org/wiki/Cookbook:Easy_Chili" }

{ "infobox": { "category": "/wiki/Category:Cake_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "This Christmas fruit cake can be eaten a day after making, with no fuss no waiting around for it to age. The original contributor left the following anecdote:" }, { "line_type": "blockquote", "section": null, "text": "\"This recipe was written out by my husband's sister who passed away at a very young age of 37, 12 Christmases ago. Thought we'd keep her cake alive and pass it on. We have no idea what recipe book this is out of, but lets keep it alive as a memory cake.\"" }, { "line_type": "ul", "section": "Ingredients", "text": "1½ cup (360 g) raisins" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup (60 ml) orange juice" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (240 g) butter (softened)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 packet (250 g) cream cheese" }, { "line_type": "ul", "section": "Ingredients", "text": "1½ cups (360 g) brown sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "4 eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "4 teaspoons grated orange zest" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cups (140 g) all-purpose flour" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon baking powder" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon salt" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon nutmeg" }, { "line_type": "ol", "section": "Procedure", "text": "In a saucepan on low heat warm raisins and orange juice until liquid is absorbed, then set aside." }, { "line_type": "ol", "section": "Procedure", "text": "In large bowl, beat butter cream cheese with sugar until fluffy. Beat in eggs one at a time, then stir in orange zest. Stir again." }, { "line_type": "ol", "section": "Procedure", "text": "In a separate bowl, mix flour, baking powder, salt, and nutmeg. Stir into batter, following with the raisin mixture." }, { "line_type": "ol", "section": "Procedure", "text": "Spoon batter into a greased and floured 9-inch tube pan or bundt pan." }, { "line_type": "ol", "section": "Procedure", "text": "Bake in 300°F (~160°C) oven for about 80 minutes. Check it at 60 minutes with a cake tester or skewer." }, { "line_type": "ol", "section": "Procedure", "text": "Let cool in pan for 5 minutes, then turn onto a rack to cool completely." } ], "title": "Easy Christmas Fruit Cake", "url": "https://en.wikibooks.org/wiki/Cookbook:Easy_Christmas_Fruit_Cake" }

{ "infobox": { "category": "/wiki/Category:Bread_recipes", "difficulty": 3, "servings": null, "time": "3–4 hours" }, "text_lines": [ { "line_type": "ol", "section": "Procedure", "text": "Scald milk and butter by bringing it to at least 180 °F (82 °C), and let it cool to at least 105 °F (41 °C)." }, { "line_type": "ol", "section": "Procedure", "text": "In a large bowl, sprinkle yeast over warm water and let stand for 5 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in cooled butter and milk, and salt." }, { "line_type": "ol", "section": "Procedure", "text": "Start adding flour and mix until dough is thick and pulls off spoon like gum." }, { "line_type": "ol", "section": "Procedure", "text": "Knead until dough is springy and smooth (about 10 minutes). You may want to do this with a mixer and dough hook." }, { "line_type": "ol", "section": "Procedure", "text": "Form into a ball and put in greased bowl, turning to grease top, then cover with a cloth." }, { "line_type": "ol", "section": "Procedure", "text": "Rise until doubled (until a finger impression stays), about an hour, depending on temperature." }, { "line_type": "ol", "section": "Procedure", "text": "Punch down dough, turn out, and divide in half." }, { "line_type": "ol", "section": "Procedure", "text": "Preheat oven to 425°F (220°C)." }, { "line_type": "ol", "section": "Procedure", "text": "Shape each half of dough into a square." }, { "line_type": "ol", "section": "Procedure", "text": "Roll dough into two 10 x 15-inch (25 x 35 cm) oblongs; roll up each, starting on the long side." }, { "line_type": "ol", "section": "Procedure", "text": "Place each oblong on a greased baking sheet sprinkled with corn meal." }, { "line_type": "ol", "section": "Procedure", "text": "Slash loaf tops ¼ inch (almost 1 cm) diagonally with floured sharp knife or razor blade." }, { "line_type": "ol", "section": "Procedure", "text": "Brush loaves with water." }, { "line_type": "ol", "section": "Procedure", "text": "Bake 10 minutes, then reduce heat to 375°F (190°C)." }, { "line_type": "ol", "section": "Procedure", "text": "Brush loaves with water again. Bake another 10 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Brush loaves with water again. Bake another 10 to 15 minutes, until golden brown." }, { "line_type": "ol", "section": "Procedure", "text": "Cool on wire racks." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "To get a rapid initial rise, use water about 130–135°F (55-60°C), and pour into bowl with yeast mixed with initial flour and salt, and start mixing." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "All rising should be in a warm place, like near the refrigerator." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "A baking stone, ceramic brick, or even an iron skillet or griddle preheated in the oven (to place the baking sheet on) will give a good \"spring\" or quick rise when the loaves are first placed in the oven." } ], "title": "Easy French Bread", "url": "https://en.wikibooks.org/wiki/Cookbook:Easy_French_Bread" }

{ "infobox": { "category": null, "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "12 oz (360 g) tortilla chips" }, { "line_type": "ul", "section": "Ingredients", "text": "1 lb (450 g) cheddar cheese, grated" }, { "line_type": "ul", "section": "Ingredients", "text": "⅓ cup (80 ml) chopped canned peeled green chiles (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup (about 120 ml) chopped onion (optional)" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat the oven to 400°F (200°C). Lay the tortilla chips on a cookie sheet." }, { "line_type": "ol", "section": "Procedure", "text": "Toss together the cheese, chilies and onion; sprinkle over the tortilla chips." }, { "line_type": "ol", "section": "Procedure", "text": "Bake for about 2 minutes, or until the cheese has melted." }, { "line_type": "ol", "section": "Procedure", "text": "Serve hot." } ], "title": "Easy Nachos", "url": "https://en.wikibooks.org/wiki/Cookbook:Easy_Nachos" }

{ "infobox": { "category": "/wiki/Category:Bread_recipes", "difficulty": 2, "servings": null, "time": "3 hours" }, "text_lines": [ { "line_type": "p", "section": null, "text": "This raisin bread takes about three hours to make and about ½ hour of hands-on work." }, { "line_type": "ol", "section": "Procedure", "text": "Mix together lukewarm water, ½ teaspoon sugar, and the active dry yeast. Let stand until foamy." }, { "line_type": "ol", "section": "Procedure", "text": "Combine butter, brown sugar, salt, and hot water or buttermilk in a large mixing bowl. When yeast mixture becomes frothy and increased in volume, add it to the mixing bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Mix the cinnamon with 2 cups of the flour, then add the mixture to the bowl. Stir at low speed with an electric mixer for 1 minute. Mix at medium speed for 3 minutes, scraping the sides of the bowl frequently." }, { "line_type": "ol", "section": "Procedure", "text": "Flour the raisins lightly and add them to the mixture." }, { "line_type": "ol", "section": "Procedure", "text": "Mix additional flour with a spoon, ¼–½ cup at a time, until the dough begins to pull away from the sides of the bowl or it becomes difficult to add more flour. Baker's discretion." }, { "line_type": "ol", "section": "Procedure", "text": "Cover with plastic wrap and a towel. Place in a warm place with no drafts until the batter doubles in volume, about 45 minutes to 1 hour." }, { "line_type": "ol", "section": "Procedure", "text": "Stir down with a spoon (about 25 strokes)." }, { "line_type": "ol", "section": "Procedure", "text": "Divide into 2 loaf pans. Wet your fingers and push the dough into the corners and smooth out." }, { "line_type": "ol", "section": "Procedure", "text": "Cover with plastic. Place in a warm place and let the dough rise until it just reaches the tops of the pans (about 25 minutes). Watch carefully and don't let the dough rise too high (punch it down and let it rise again if it does)." }, { "line_type": "ol", "section": "Procedure", "text": "Bake at 375°F (190°C) for 30–45 minutes. The bread is done when it sounds hollow when tapped on the bottom of the pan and is browned to the baker's preference." }, { "line_type": "ol", "section": "Procedure", "text": "Turn out on a wire rack and let cool." } ], "title": "Easy No-knead Raisin Bread", "url": "https://en.wikibooks.org/wiki/Cookbook:Easy_No-knead_Raisin_Bread" }

{ "infobox": { "category": "/wiki/Category:Chicken_recipes", "difficulty": 2, "servings": "4", "time": "1 hour, start to finish" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1–1½ cups canned French-fried onions" }, { "line_type": "ul", "section": "Ingredients", "text": "1 egg, beaten" }, { "line_type": "ul", "section": "Ingredients", "text": "4 ea. (1–1½ pounds) boneless, skinless chicken breasts" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat oven to 400°F." }, { "line_type": "ol", "section": "Procedure", "text": "Crush French-fried onions." }, { "line_type": "ol", "section": "Procedure", "text": "Place beaten egg in medium wide bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Cut chicken breasts into halves." }, { "line_type": "ol", "section": "Procedure", "text": "Dip chicken breasts in beaten egg." }, { "line_type": "ol", "section": "Procedure", "text": "Roll or dredge chicken breasts in onions." }, { "line_type": "ol", "section": "Procedure", "text": "Place on sprayed baking pan." }, { "line_type": "ol", "section": "Procedure", "text": "Bake 20–25 minutes until chicken is done." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "An easy way to crush the onions is in a freezer strength plastic zip-closure bag, with a rolling pin. You can then just use the bag to coat the chicken breasts." }, { "line_type": "ul", "section": "Warnings", "text": "Uncooked chicken should always be considered contaminated with Salmonella. Handle uncooked chicken as late as possible in preparation, and wash your hands for 30 seconds afterwards. By the same token, chicken should be cooked thoroughly, to an internal temperature of 165°F, or until the center is dry and all the pink is gone." } ], "title": "Easy Onion Chicken", "url": "https://en.wikibooks.org/wiki/Cookbook:Easy_Onion_Chicken" }

{ "infobox": { "category": "/wiki/Category:Smoothie_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 small can frozen orange juice" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup skim milk" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup water" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp vanilla extract" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "14 ice cubes, crushed" }, { "line_type": "ol", "section": "Procedure", "text": "Place all ingredients in blender, and blend until smooth." }, { "line_type": "ol", "section": "Procedure", "text": "Serve and enjoy." } ], "title": "Easy Orange Smoothie", "url": "https://en.wikibooks.org/wiki/Cookbook:Easy_Orange_Smoothie" }

{ "infobox": { "category": "/wiki/Category:Sauce_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "This a very easy and tasty pasta sauce. It's good with just pasta, and goes well with a lot of vegetables as well. The quantities of ingredients vary with the amount of pasta, and with your taste preferences." }, { "line_type": "ul", "section": "Ingredients", "text": "Olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Garlic cloves" }, { "line_type": "ul", "section": "Ingredients", "text": "Ripe tomatoes" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Ground black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh cream" }, { "line_type": "ul", "section": "Ingredients", "text": "Oregano" }, { "line_type": "ul", "section": "Ingredients", "text": "Additional ingredients, as desired" }, { "line_type": "ol", "section": "Procedure", "text": "Finely chop tomatoes or purée them in a food processor—this depends on what consistency you want. Chopping gives a chunkier sauce while using puréed tomatoes yields a smoother sauce." }, { "line_type": "ol", "section": "Procedure", "text": "Grind garlic to paste." }, { "line_type": "ol", "section": "Procedure", "text": "Heat oil in a frying pan. Using a pan with non-stick coating necessitates less oil." }, { "line_type": "ol", "section": "Procedure", "text": "When oil is hot (but not too hot), turn down heat and add garlic paste." }, { "line_type": "ol", "section": "Procedure", "text": "When garlic is golden-brown, add tomatoes." }, { "line_type": "ol", "section": "Procedure", "text": "Tomatoes have to be cooked until done—they'll look and smell cooked instead of raw, and will be a deeper, redder colour." }, { "line_type": "ol", "section": "Procedure", "text": "Add salt and pepper to taste." }, { "line_type": "ol", "section": "Procedure", "text": "When tomatoes are almost done, add fresh cream to taste. Cook for about 30 seconds." }, { "line_type": "ol", "section": "Procedure", "text": "Add oregano, then cook for another minute." }, { "line_type": "ol", "section": "Procedure", "text": "Add cooked pasta and vegetables." }, { "line_type": "ol", "section": "Procedure", "text": "Serve hot, garnished with herbs (e.g. basil, rosemary)." } ], "title": "Easy Pasta Sauce", "url": "https://en.wikibooks.org/wiki/Cookbook:Easy_Pasta_Sauce" }

{ "infobox": { "category": "/wiki/Category:Dessert_recipes", "difficulty": 2, "servings": "6", "time": "½ hour prep, ½ hour to bake" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 stick margarine" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon baking powder" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ cup all-purpose flour" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ cup milk" }, { "line_type": "ul", "section": "Ingredients", "text": "5 fresh peaches, sliced" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat oven to 375°F." }, { "line_type": "ol", "section": "Procedure", "text": "Melt margarine in quart size baking pan or dish. Set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Mix baking powder, flour, sugar, and milk. Pour this batter over the melted margarine, and do not stir." }, { "line_type": "ol", "section": "Procedure", "text": "Arrange peaches over the batter." }, { "line_type": "ol", "section": "Procedure", "text": "Bake 20–30 minutes." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If camping, or if fresh peaches are not in season, you can use a #2 (half-size) can of sliced peaches, drained." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If using a Dutch oven, preheat with about 15 charcoal briquettes, with 10 or 11 on the top and 4 or 5 on the bottom (for the 12-inch size)." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If possible use a 1.5-inch deep, 1.5–2-quart baking dish." }, { "line_type": "ul", "section": "See Also", "text": "Peach Cobbler" }, { "line_type": "ul", "section": "See Also", "text": "Sweet Peach Cobbler" } ], "title": "Easy Peach Cobbler", "url": "https://en.wikibooks.org/wiki/Cookbook:Easy_Peach_Cobbler" }

{ "infobox": { "category": "/wiki/Category:Egg_recipes", "difficulty": 2, "servings": null, "time": "5–10 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "This is a simple recipe for scrambled eggs." }, { "line_type": "ul", "section": "Ingredients", "text": "Eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "Butter, margarine, oil or cooking spray (enough to coat pan)" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper to taste" }, { "line_type": "ol", "section": "Procedure", "text": "Heat frying pan (non-stick or well-seasoned cast iron is preferable) to medium, and add enough butter, oil, or cooking spray to coat bottom." }, { "line_type": "ol", "section": "Procedure", "text": "Crack desired number of eggs into a bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Add milk or water to eggs, if desired. Season with salt and pepper to taste (other herbs and spices may be used as well)." }, { "line_type": "ol", "section": "Procedure", "text": "Beat eggs gently with fork or whisk for 15–20 seconds. It is not necessary to make a completely uniform mixture." }, { "line_type": "ol", "section": "Procedure", "text": "Add egg mixture to heated, greased pan." }, { "line_type": "ol", "section": "Procedure", "text": "With a spatula or spoon (avoid metal tools if using teflon pan), continuously and gently scrape cooked egg from pan. The length of time and the frequency with which you scrape will determine the consistency of the eggs and is a matter of personal preference. The time will vary from 30 seconds to 3 or more minutes depending on number and type of eggs, size and heat of pan, and personal preference." }, { "line_type": "ol", "section": "Procedure", "text": "Grease bowl before cracking one to two eggs into bowl. Mix gently." }, { "line_type": "ol", "section": "Procedure", "text": "Microwave on high for 40 seconds to 2 minutes. Actual cooking time will vary. A rule of thumb is to watch eggs for entire time and stop microwave when entire mixture has risen somewhat. If it explodes, you waited too long. Egg(s) will come out in shape of the bowl; depending on the size of the bowl, this method is very useful for making an appropriate size egg patty for a sandwich." }, { "line_type": "ol", "section": "Procedure", "text": "Heat a non-stick frying pan with the bottom covered in butter, margarine, oil or cooking spray over medium heat." }, { "line_type": "ol", "section": "Procedure", "text": "Crack eggs directly into pan." }, { "line_type": "ol", "section": "Procedure", "text": "Immediately begin mixing while lightly sprinkling with salt for 5 seconds." }, { "line_type": "ol", "section": "Procedure", "text": "Continue mixing until eggs are thoroughly scrambled and mixed." }, { "line_type": "ol", "section": "Procedure", "text": "Turn off heat, and wait 1 minute for eggs to cool." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Southwestern Scramble and the various Omelet Recipes are variations of scrambled eggs." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The additional ingredient possibilities are virtually limitless. It is common to add a small amount of cream, milk or water (about ½ teaspoon per egg) to the egg mixture before cooking (will make eggs fluffier). Cheese is also popular, and should be added near the end of cooking. Other ingredients to try include: ham, mushrooms, onions, peppers, sausage, tomatoes, olives, bacon, shaved truffles, smoked turkey, spinach, broccoli, tarragon, chives, parsley and asparagus. Dijon mustard is also good mixed into the egg mixture prior to cooking." } ], "title": "Easy Scrambled Eggs", "url": "https://en.wikibooks.org/wiki/Cookbook:Easy_Scrambled_Eggs" }