Datasets:

gossminn

/

wikibooks-cookbook

like 1

{ "infobox": { "category": "/wiki/Category:Potato_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "2 pounds russet potatoes, cut slightly larger than julienne" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Freshly-ground black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Neutral oil for deep frying" }, { "line_type": "ol", "section": "Procedure", "text": "Place potatoes in a large container of clean water. Rinse repeatedly until water runs clear." }, { "line_type": "ol", "section": "Procedure", "text": "Spin potatoes in a salad spinner until dry. Deep fry at 350°F until tender and limp but not browned. Drain on a cooling rack." }, { "line_type": "ol", "section": "Procedure", "text": "Heat oil to 375°F, and fry potatoes for 4–5 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Drain fries on a cooling rack, and sprinkle heavily with salt and freshly ground black pepper." }, { "line_type": "ol", "section": "Procedure", "text": "Serve hot." }, { "line_type": "ul", "section": "External links", "text": "Different ways of preparing french fries" } ], "title": "Fast Food French Fries", "url": "https://en.wikibooks.org/wiki/Cookbook:Fast_Food_French_Fries" }

{ "infobox": { "category": "/wiki/Category:Porridge_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Faten tsaki is a a very popular corn porridge common among the people from northern Nigeria." }, { "line_type": "ul", "section": "Ingredients", "text": "Tomatoes" }, { "line_type": "ul", "section": "Ingredients", "text": "Chile pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Vegetable oil or palm oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Onion, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "Seasoning cubes" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Nigerian curry powder" }, { "line_type": "ul", "section": "Ingredients", "text": "Ground crayfish" }, { "line_type": "ul", "section": "Ingredients", "text": "Water" }, { "line_type": "ul", "section": "Ingredients", "text": "Corn grits" }, { "line_type": "ul", "section": "Ingredients", "text": "Spinach, washed and chopped" }, { "line_type": "ol", "section": "Procedure", "text": "Blend the tomato and chile pepper to a smooth paste." }, { "line_type": "ol", "section": "Procedure", "text": "Heat oil in a pot for 2 minutes. Add the diced onion." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the seasoning cubes, salt, curry powder, and ground crayfish. Add some water, and cook for 5 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the corn grits. Top up with water, and simmer, stirring intermittently." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the spinach. Cook for a few minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Serve." } ], "title": "Faten Tsaki (Corn Porridge)", "url": "https://en.wikibooks.org/wiki/Cookbook:Faten_Tsaki_(Corn_Porridge)" }

{ "infobox": { "category": "/wiki/Category:Egyptian_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Fattah is a popular Egyptian dish that features layers of bread, rice, and meat, topped with a flavorful tomato sauce and garnished with aromatic herbs. It is a hearty and comforting dish that is often enjoyed during festive occasions and celebrations. Fattah showcases the rich flavors and textures that are characteristic of Egyptian cuisine." }, { "line_type": "ul", "section": "Ingredients", "text": "4–6 pieces of pita bread or Egyptian flatbread" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups cooked rice" }, { "line_type": "ul", "section": "Ingredients", "text": "500 grams cooked lamb or beef, cubed" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup tomato sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup yogurt" }, { "line_type": "ul", "section": "Ingredients", "text": "4 cloves garlic, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon ground cumin" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon ground paprika" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Black pepper to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Chopped fresh parsley and mint leaves for garnish" }, { "line_type": "ul", "section": "Equipment", "text": "Oven" }, { "line_type": "ul", "section": "Equipment", "text": "Baking dish" }, { "line_type": "ul", "section": "Equipment", "text": "Mixing bowl" }, { "line_type": "ul", "section": "Equipment", "text": "Spoon or spatula for spreading" }, { "line_type": "ul", "section": "Equipment", "text": "Knife for chopping and mincing" }, { "line_type": "ul", "section": "Equipment", "text": "Cutting board" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat the oven to 180°C (350°F)." }, { "line_type": "ol", "section": "Procedure", "text": "Tear the pita bread or flatbread into bite-sized pieces and spread them in an even layer at the bottom of a baking dish." }, { "line_type": "ol", "section": "Procedure", "text": "In a mixing bowl, combine the cooked rice and cubed cooked lamb or beef. Season with ground cumin, ground paprika, salt, and black pepper. Mix well to ensure the flavors are evenly distributed." }, { "line_type": "ol", "section": "Procedure", "text": "Spread the rice and meat mixture over the layer of torn bread in the baking dish, creating an even layer." }, { "line_type": "ol", "section": "Procedure", "text": "In a separate bowl, mix together the tomato sauce, yogurt, minced garlic, and a pinch of salt." }, { "line_type": "ol", "section": "Procedure", "text": "Pour the tomato-yogurt sauce over the rice and meat layer, covering it evenly." }, { "line_type": "ol", "section": "Procedure", "text": "Place the baking dish in the preheated oven and bake for approximately 15–20 minutes, or until the dish is heated through and the flavors meld together." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the fattah from the oven and let it cool slightly." }, { "line_type": "ol", "section": "Procedure", "text": "Garnish the fattah with chopped fresh parsley and mint leaves." }, { "line_type": "ol", "section": "Procedure", "text": "Serve the fattah warm as a main dish or as part of a larger meal." } ], "title": "Fattah (Egyptian Layered Bread Dish)", "url": "https://en.wikibooks.org/wiki/Cookbook:Fattah_(Egyptian_Layered_Bread_Dish)" }

{ "infobox": { "category": "/wiki/Category:Salad_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Fattoush is a Lebanese salad, good for hot weather. The recipe uses two unusual ingredients: sumac and purslane. Ground sumac consists of the red sumac berries, and it used in Middle Eastern, particularly Lebanese, cooking. Purslane is a succulent with a lemony flavor, and it makes a nice salad green." }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup water" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon cornstarch" }, { "line_type": "ul", "section": "Ingredients", "text": "⅓ cup lemon juice" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cloves garlic, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "2 teaspoons sumac powder" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Ground black pepper to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "1 head romaine lettuce, torn into bite-size pieces" }, { "line_type": "ul", "section": "Ingredients", "text": "1 medium cucumber, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "2 large tomatoes, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "4 green onions, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup chopped fresh flat-leaf parsley" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup chopped fresh mint" }, { "line_type": "ul", "section": "Ingredients", "text": "1 green bell pepper, seeded and chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup chopped purslane" }, { "line_type": "ul", "section": "Ingredients", "text": "½ package (5 ounces) arugula (rocket)" }, { "line_type": "ul", "section": "Ingredients", "text": "4 pita rounds, toasted and torn into pieces" }, { "line_type": "ol", "section": "Procedure", "text": "Mix the water and cornstarch in a small saucepan over medium-high heat until thickened." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from heat, and mix in lemon juice, garlic, sumac, salt, and pepper." }, { "line_type": "ol", "section": "Procedure", "text": "Refrigerate until ready to use." }, { "line_type": "ol", "section": "Procedure", "text": "In a large bowl, toss together the lettuce, cucumber, tomatoes, green onions, parsley, mint, bell pepper, purslane, and arugula." }, { "line_type": "ol", "section": "Procedure", "text": "Toss with the dressing, and serve with pita." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If purslane is unavailable, watercress, parsley, or arugula may be substituted." } ], "title": "Fattoush", "url": "https://en.wikibooks.org/wiki/Cookbook:Fattoush" }

{ "infobox": { "category": "/wiki/Category:Brazilian_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Feijao tropeiro is a traditional side dish in many parts of Brazil." }, { "line_type": "ul", "section": "Ingredients", "text": "2 lbs pinto beans" }, { "line_type": "ul", "section": "Ingredients", "text": "2 lbs sausage of your choice (mild Italian is good in this dish)" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cloves garlic" }, { "line_type": "ul", "section": "Ingredients", "text": "2 small yellow onions" }, { "line_type": "ul", "section": "Ingredients", "text": "½ pound slab bacon" }, { "line_type": "ul", "section": "Ingredients", "text": "4 hard boiled eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "1 bunch green onions, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1 bunch collard greens" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp olive oil" }, { "line_type": "ol", "section": "Procedure", "text": "Prepare beans according to their package. Drain and set aside to cool." }, { "line_type": "ol", "section": "Procedure", "text": "In large pan, cook bacon and sausage. Remove sausage and bacon." }, { "line_type": "ol", "section": "Procedure", "text": "Slice sausage into 1 inch-thick pieces." }, { "line_type": "ol", "section": "Procedure", "text": "In the pan with bacon grease, sauté white onion and garlic." }, { "line_type": "ol", "section": "Procedure", "text": "Slice collard green into small (⅛-inch) strips." }, { "line_type": "ol", "section": "Procedure", "text": "Mix all ingredients except hard-boiled eggs in large bowl using a wooden spoon." }, { "line_type": "ol", "section": "Procedure", "text": "Drizzle with olive oil and stir gently." }, { "line_type": "ol", "section": "Procedure", "text": "Garnish with sliced boiled eggs." }, { "line_type": "ol", "section": "Procedure", "text": "Serve hot or cold." } ], "title": "Feijão Tropeiro (Brazilian Beans and Sausage)", "url": "https://en.wikibooks.org/wiki/Cookbook:Feij%C3%A3o_Tropeiro_(Brazilian_Beans_and_Sausage)" }

{ "infobox": { "category": "/wiki/Category:Beverage_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Feuerzangenbowle is a traditional German alcoholic drink, often part of a Christmas or New Year's tradition. The name translates literally as \"fire-tongs punch\". Pay attention to the preparation and don't let drunks light the rum—it can cause nasty burns and you don't want that. The flambéed and caramelised \"Zuckerhut\" adds the unique flavour to the \"Feuerzangenbowle\"." }, { "line_type": "ul", "section": "Ingredients", "text": "2–3 bottles of dry red wine (e.g. Rioja)" }, { "line_type": "ul", "section": "Ingredients", "text": "0.4 L rum (at least 54% alcohol; 80% would be better)" }, { "line_type": "ul", "section": "Ingredients", "text": "2 oranges" }, { "line_type": "ul", "section": "Ingredients", "text": "2 lemons (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cinnamon stick" }, { "line_type": "ul", "section": "Ingredients", "text": "5 cloves" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pinch ground gingerbread spices (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 zuckerhut (lump of white sugar)" }, { "line_type": "ul", "section": "Special equipment", "text": "Feuerzange (specialized grate to hold the sugar)" }, { "line_type": "ul", "section": "Special equipment", "text": "Feuerzangenbowle bowl and heater" }, { "line_type": "ul", "section": "Special equipment", "text": "Ladle" }, { "line_type": "ol", "section": "Procedure", "text": "Put the wine into the feuerzangenbowle bowl, and heat it to about 70 °C." }, { "line_type": "ol", "section": "Procedure", "text": "Wash the fruit with hot water." }, { "line_type": "ol", "section": "Procedure", "text": "Peel the oranges and lemons into thin strips, and add the peel to the wine along with the spices." }, { "line_type": "ol", "section": "Procedure", "text": "Place the feuerzange on the bowl and place the zuckerhut on it." }, { "line_type": "ol", "section": "Procedure", "text": "Put the rum into a soup ladle and pour it over the zuckerhut. Then, carefully light it on fire." }, { "line_type": "ol", "section": "Procedure", "text": "When the flame on the sugar has stopped burning, repeat the process with a fresh ladle of rum. Add the rum very slowly this time or you will burn your hand." }, { "line_type": "ol", "section": "Procedure", "text": "When the sugar has completely dissolved, remove the feuerzange and add another ladle of unburnt rum to the bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Remove all solids (oranges, lemons, cloves, and cinnamon stick) from the bowl from the drink." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The rum has to have at least 50% alcohol; otherwise the flambeing won't work. If the rum has a higher percentage of alcohol (>60%) the flame will be very big. Proceed with caution and add the rum slowly." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If you can't obtain a zuckerhut, substitute sugar cubes." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If you can't obtain a feuerzange, replace it with a grate." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Instead of the feuerzangenbowle bowl and heater, you can also use a big pot on a normal cooking plate. A very appealing solution for a feuerzangenbowle bowl is a large (5 L or so) lab glass beaker (not previously used for its original purpose). It combines heat resistance and transparency, adding to the effect." } ], "title": "Feuerzangenbowle (German Wine Punch)", "url": "https://en.wikibooks.org/wiki/Cookbook:Feuerzangenbowle_(German_Wine_Punch)" }

{ "infobox": { "category": "/wiki/Category:Pasta_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "This is a simple way to serve fiddleheads. If fiddleheads are unavailable or out of season, asparagus or artichoke hearts could be substituted with good results. It goes well with a simple salad, crusty bread, and a nice dry white wine." }, { "line_type": "ul", "section": "Ingredients", "text": "1 pound (450 g) fiddleheads, cleaned and trimmed" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cloves garlic, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 small onion" }, { "line_type": "ul", "section": "Ingredients", "text": "1 large portobello mushroom cap" }, { "line_type": "ul", "section": "Ingredients", "text": "170 g (6 ounces) oil-packed sun-dried tomatoes" }, { "line_type": "ul", "section": "Ingredients", "text": "½ box of linguine" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon toasted pine nuts" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons Parmesan cheese" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper to taste" }, { "line_type": "ol", "section": "Procedure", "text": "Slice the mushrooms, onions, and sun-dried tomatoes into long strips and set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Sauté the ferns and garlic in the olive oil for about 5 to 10 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Add the onions, and sauté until they start to wilt." }, { "line_type": "ol", "section": "Procedure", "text": "Add the mushrooms and sun-dried tomatoes. Continue to sauté for another 5 minutes or so." }, { "line_type": "ol", "section": "Procedure", "text": "Season with salt and pepper, toss in the pine nuts, add a splash of water, reduce heat and cover. Let sweat for about 10 minutes (or so)." }, { "line_type": "ol", "section": "Procedure", "text": "During this, begin to cook the linguine so that it is ready when the topping is ready." }, { "line_type": "ol", "section": "Procedure", "text": "In a large bowl, add the veggies to the linguine, sprinkle on the cheese, and toss well." }, { "line_type": "ol", "section": "Procedure", "text": "Serve immediately." } ], "title": "Fiddlehead-Portobello Linguine", "url": "https://en.wikibooks.org/wiki/Cookbook:Fiddlehead-Portobello_Linguine" }

{ "infobox": { "category": "/wiki/Category:Avocado_recipes", "difficulty": null, "servings": "8", "time": "1–2 hours" }, "text_lines": [ { "line_type": "p", "section": null, "text": "This guacamole is decorated to look like a ballpark, topped with a cream cheese baseball." }, { "line_type": "ul", "section": "Ingredients", "text": "4 ounces cream cheese, softened" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon packaged dry buttermilk salad dressing and seasoning mix" }, { "line_type": "ul", "section": "Ingredients", "text": "3 large fresh ripe avocados, halved, pitted, and peeled" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tablespoons fresh lime juice" }, { "line_type": "ul", "section": "Ingredients", "text": "2 teaspoons coarsely-ground garlic powder" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon red pepper sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup finely-chopped red onion" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup chopped, prepared roasted red bell pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "1 red bell pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup low-fat sour cream" }, { "line_type": "ul", "section": "Ingredients", "text": "Thin wheat crackers" }, { "line_type": "ul", "section": "Ingredients", "text": "For dipping: bell pepper strips cut ½ inch wide, tortilla chips and/or crackers" }, { "line_type": "ol", "section": "Procedure", "text": "In bowl, blend cream cheese and buttermilk seasoning. Place in plastic wrap, roll into a ball, and chill in freezer for 1 hour or refrigerate overnight." }, { "line_type": "ol", "section": "Procedure", "text": "In bowl, coarsely mash avocado with lime juice, garlic, salt and red pepper sauce." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in red onion and roasted bell pepper." }, { "line_type": "ol", "section": "Procedure", "text": "Using rubber spatula, scoop guacamole onto square plate. Spread out evenly, making a slight mound in center to create a 'pitchers mound'." }, { "line_type": "ol", "section": "Procedure", "text": "Spoon sour cream into pastry bag with fine tip or plastic bag with ⅛-inch corner cut out. Pipe thin 'base lines' onto guacamole 'field'." }, { "line_type": "ol", "section": "Procedure", "text": "To create the red 'stitching' for the baseball, cut the red bell pepper into 1 inch strips. Using a sharp knife, carefully remove fleshy inside of the pepper, reserving the red shiny skin. Slice the skin into very thin strips to create stitch lines for baseball." }, { "line_type": "ol", "section": "Procedure", "text": "To make baseball: Remove cream cheese from freezer or refrigerator. Roll to make a round baseball shape. Remove plastic wrap. Using a wooden pick, form the stitch lines on the ball. Use the very thin pieces of red bell pepper skin to lay over stitch lines. Place 'baseball' on the 'mound' in the center of the guacamole 'field'." }, { "line_type": "ol", "section": "Procedure", "text": "Use thin wheat crackers for 'bases'." }, { "line_type": "ol", "section": "Procedure", "text": "Serve crackers, tortilla chips and/or bell pepper strips as dippers." } ], "title": "Field of Dreams Guacamole", "url": "https://en.wikibooks.org/wiki/Cookbook:Field_of_Dreams_Guacamole" }

{ "infobox": { "category": "/wiki/Category:Pastry_recipes", "difficulty": 1, "servings": null, "time": "10 mins plus 40 mins baking" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Figgie 'obbin, also called figgie hobbin, is an old Cornish recipe. It is good served hot with clotted cream, burnt cream, or baked custard; or cold with tea or coffee or cocoa." }, { "line_type": "ul", "section": "Ingredients", "text": "2 parts by weight of self raising flour (or plain flour plus baking powder)" }, { "line_type": "ul", "section": "Ingredients", "text": "2 parts by weight of raisins (and/or sultanas if desired)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 part by weight (i.e. half the weight of the flour in total) of a 50/50 mix of suet and other fat" }, { "line_type": "ul", "section": "Ingredients", "text": "Water or milk" }, { "line_type": "ol", "section": "Procedure", "text": "Rub the suet, fat, and flour together." }, { "line_type": "ol", "section": "Procedure", "text": "Mix in the raisins, and add enough water or milk to make a stiff dough." }, { "line_type": "ol", "section": "Procedure", "text": "Roll out to about 1 inch thick. Press gently into a prepared shallow baking tin or dish." }, { "line_type": "ol", "section": "Procedure", "text": "Bake in a hot oven for about 35–45 minutes." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Currants and/or sultanas may be mixed with or substituted for raisins." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Vegetable suet, vegetable lard, or butter, can be used instead of beef or mutton suet and dripping; this will give a lighter cake." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Figgie/Fig/Figs are Cornish dialect words pertaining to raisins" }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "From Perranporth W.I. in Cornish Recipes, Ancient & Modern, 22nd Edition, The Cornwall Federation of Women's Institutes 1965. First collected & published by Edith Martin, Tregavethan, Truro, 1929, for The Cornwall F. of W. I." } ], "title": "Figgie 'obbin (Cornish Raisin Pastry)", "url": "https://en.wikibooks.org/wiki/Cookbook:Figgie_%27obbin_(Cornish_Raisin_Pastry)" }

{ "infobox": { "category": "/wiki/Category:Pudding_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "The history of figgy pudding dates back to 16th century England. The ancestor of figgy pudding (and plum pudding) is a medieval spiced porridge known as Frumenty. Today, the term figgy pudding is known mainly because of a popular Christmas carol. The carolers singing \"We Wish You A Merry Christmas\" mention it numerous times throughout the song. Currently figgy pudding is not very popular but is thought about during the holiday season. It is a British-style pudding, or dessert, resembling something like a white Christmas pudding. The pudding may be baked, steamed in the oven, boiled, or fried." }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup butter" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup vegetable shortening" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "3 large egg yolks" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup milk" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons rum extract (or flavored extract of your choice)" }, { "line_type": "ul", "section": "Ingredients", "text": "2 apples, peeled, cored, and finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "2 pounds dried figs, ground or finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Grated peel of 1 lemon and 1 orange" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup chopped nuts" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon ground cinnamon" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ teaspoon ground cloves" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ teaspoon ground ginger" }, { "line_type": "ul", "section": "Ingredients", "text": "1 ½ cups dried bread crumbs" }, { "line_type": "ul", "section": "Ingredients", "text": "2 teaspoons baking powder" }, { "line_type": "ul", "section": "Ingredients", "text": "3 large egg whites, stiffly whipped" }, { "line_type": "ul", "section": "Ingredients", "text": "1 strip of bacon, finely crushed (optional; New England variant)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon of hard sauce, for drizzling" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat oven to 325 °F. Generously grease an oven-proof 2-quart bowl or mold; set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Cream together butter and shortening." }, { "line_type": "ol", "section": "Procedure", "text": "Gradually add sugar, egg yolks, milk, extract, apple, figs, lemon and orange peel." }, { "line_type": "ol", "section": "Procedure", "text": "Add next 6 ingredients, mixing well. Fold whipped egg whites into mixture." }, { "line_type": "ol", "section": "Procedure", "text": "Pour into prepared bowl or mold, place into large shallow pan, and place on middle rack in oven." }, { "line_type": "ol", "section": "Procedure", "text": "Fill the shallow pan half-full with boiling water, and slowly steam pudding in oven at 325 °F for 4 hours, replacing water as needed." } ], "title": "Figgy Pudding", "url": "https://en.wikibooks.org/wiki/Cookbook:Figgy_Pudding" }

{ "infobox": { "category": "/wiki/Category:Maltese_recipes", "difficulty": 4, "servings": "4", "time": "Prep: 1.5 hoursCooking: 30 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Figolli (singular Figolla) are the typical Maltese sweet for Easter. They are prepared in batches and given as gifts to friends and family. The shape of the Figolla is traditionally an Easter related figure, but today one can buy commercially produced figolli in all shapes. See below for how to get the right shapes. This recipe is for preparing plain figolli, but they should always be decorated with either a chocolate covering or, more typically, with decorative icing." }, { "line_type": "ul", "section": "Ingredients", "text": "800 g self-raising flour" }, { "line_type": "ul", "section": "Ingredients", "text": "200 g margarine" }, { "line_type": "ul", "section": "Ingredients", "text": "200 g white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "4 eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "1 orange, zested" }, { "line_type": "ul", "section": "Ingredients", "text": "2–3 tablespoons water" }, { "line_type": "ul", "section": "Ingredients", "text": "200 g pure ground almonds" }, { "line_type": "ul", "section": "Ingredients", "text": "100 g white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "125 ml water" }, { "line_type": "ol", "section": "Procedure", "text": "Sift the flour into a bowl, and rub in the margarine until the mixture returns to a powdery consistency." }, { "line_type": "ol", "section": "Procedure", "text": "In a separate container, mix the eggs and sugar until well blended." }, { "line_type": "ol", "section": "Procedure", "text": "Mix the orange zest into the egg and sugar." }, { "line_type": "ol", "section": "Procedure", "text": "Fold the egg mixture into the flour mixture." }, { "line_type": "ol", "section": "Procedure", "text": "If necessary mix in some water to help the mixture form a dough. Add the water very carefully, drop by drop, as you will only need a little bit, and too much will ruin the pastry." }, { "line_type": "ol", "section": "Procedure", "text": "In a small skillet, gently heat the water and dissolve all the sugar into it." }, { "line_type": "ol", "section": "Procedure", "text": "Once the sugar has completely dissolved, bring the water to the boil, and immediately remove from the heat." }, { "line_type": "ol", "section": "Procedure", "text": "Stir the ground almonds into the hot sugar solution. Mix well until you get a paste-like filling." }, { "line_type": "ol", "section": "Procedure", "text": "Flour a clean surface, and roll out about a quarter of the dough with a rolling pin." }, { "line_type": "ol", "section": "Procedure", "text": "Cut two identical figolli shapes (see image) from the dough and remove the excess." }, { "line_type": "ol", "section": "Procedure", "text": "Spread about a quarter of the filling on one of the shapes. Leave a 1–2 cm border without any filling on it." }, { "line_type": "ol", "section": "Procedure", "text": "Place the second identical shape on top of the first, making sure to align both shapes properly." }, { "line_type": "ol", "section": "Procedure", "text": "Press the edges of the two pieces of dough all around so they seal. Wetting the fingers with some cold water can help if the 2 layers are difficult to combine." }, { "line_type": "ol", "section": "Procedure", "text": "Repeat the above steps for the other 3 figolli." }, { "line_type": "ol", "section": "Procedure", "text": "To bake, preheat the oven to 190 °C. Place double layer of baking paper on a baking tray, and place the figolli gently on paper." }, { "line_type": "ol", "section": "Procedure", "text": "Bake in the preheated oven until the top turns golden and the edges start becoming dark (about 30 minutes)." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "To get the right shapes, you should use metal cut-out templates that are like cookie cutters but larger. Alternatively, a printable template is available. Print the picture on an A4 sheet of paper, then cut the shape with scissors. Stack 3–4 sheets of paper and glue them together for stiffness, or print on cardboard if your printer allows it. Place the cut-out on the pastry and follow it with the end of a very sharp pointed knife. While this will not give the finest results, the traditional Maltese figolla is expected to be modest in appearance, and only factory-produced ones are regularly shaped." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "These shapes are a rather small size of figgola, so with the above quantities your figolli might turn out a bit on the fat side compares to what is typical. On the other hand, the larger the ratio of filling to pastry the more tasty the figolla tends to be." } ], "title": "Figolli (Maltese Easter Pastries)", "url": "https://en.wikibooks.org/wiki/Cookbook:Figolli_(Maltese_Easter_Pastries)" }

{ "infobox": { "category": "/wiki/Category:Sauce_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Filfel chuma is a popular spicy tomato sauce in Libyan cuisine. It is known for its vibrant red color, bold flavors, and fiery kick. This versatile sauce is made with a combination of tomatoes, garlic, chili peppers, and various spices. It can be used as a condiment, marinade, or base for other dishes." }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "4–5 cloves of garlic, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "2–3 hot chile peppers (such as cayenne pepper or serrano pepper), finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "4–5 ripe tomatoes, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon ground cumin" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon ground paprika" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon ground cayenne pepper (adjust according to spice preference)" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon ground coriander" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt and pepper, to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon tomato paste" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon fresh lemon juice" }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh parsley or cilantro, chopped, for garnish" }, { "line_type": "ul", "section": "Equipment", "text": "Saucepan" }, { "line_type": "ul", "section": "Equipment", "text": "Wooden spoon or spatula" }, { "line_type": "ol", "section": "Procedure", "text": "Heat the olive oil in a saucepan over medium heat." }, { "line_type": "ol", "section": "Procedure", "text": "Add the minced garlic and finely chopped chili peppers. Sauté for a minute until fragrant." }, { "line_type": "ol", "section": "Procedure", "text": "Add the chopped tomatoes to the saucepan and stir well." }, { "line_type": "ol", "section": "Procedure", "text": "Sprinkle the ground cumin, paprika, cayenne pepper, coriander, salt, and pepper over the tomatoes. Mix the spices into the sauce." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the tomato paste. Reduce the heat to low and simmer the sauce for about 20–25 minutes, stirring occasionally, until the tomatoes break down and the sauce thickens." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the saucepan from the heat and let the sauce cool slightly." }, { "line_type": "ol", "section": "Procedure", "text": "Transfer the sauce to a blender or use an immersion blender to puree the mixture until smooth. Alternatively, if you prefer a chunky texture, you can skip this step." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the fresh lemon juice to brighten the flavors." }, { "line_type": "ol", "section": "Procedure", "text": "Taste and adjust the seasoning according to your preference." }, { "line_type": "ol", "section": "Procedure", "text": "Garnish with chopped parsley or cilantro before serving." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Adjust the spiciness of the sauce by adding more or less chili peppers according to your tolerance." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "This sauce can be stored in an airtight container in the refrigerator for up to a week." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Use ripe tomatoes for the best flavor. You can also use canned tomatoes as a substitute when fresh tomatoes are not in season." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "For a smoky flavor, you can roast the tomatoes before adding them to the saucepan." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Add a pinch of ground cinnamon or a dash of vinegar for a unique twist to the flavor profile." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Customize the sauce by adding other spices such as oregano, thyme, or sumac." } ], "title": "Filfel Chuma (Libyan Spicy Tomato Sauce)", "url": "https://en.wikibooks.org/wiki/Cookbook:Filfel_Chuma_(Libyan_Spicy_Tomato_Sauce)" }

{ "infobox": { "category": "/wiki/Category:Filipino_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Filipino-style spaghetti is a favorite among Filipino families for serving during children's birthday parties." }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp vegetable oil" }, { "line_type": "ul", "section": "Ingredients", "text": "300 g (10.5 oz) canned hot dogs, sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "2 onions, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp sea salt" }, { "line_type": "ul", "section": "Ingredients", "text": "4 garlic cloves, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "500 g (1 lb) pork mince" }, { "line_type": "ul", "section": "Ingredients", "text": "2½ tbsp tomato paste" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup banana ketchup" }, { "line_type": "ul", "section": "Ingredients", "text": "700 g (1 lb 8 oz) tomato purée (you could also try sourcing the Filipino spaghetti sauce, although that will be sweeter)" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup chicken stock" }, { "line_type": "ul", "section": "Ingredients", "text": "2½ tbsp soy sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "600 g (1 lb 5 oz) dried spaghetti" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup grated cheddar cheese, or to taste" }, { "line_type": "ul", "section": "Equipment", "text": "Stovetop" }, { "line_type": "ul", "section": "Equipment", "text": "Frying pan or large cast-iron pan" }, { "line_type": "ul", "section": "Equipment", "text": "Slotted spoon" }, { "line_type": "ul", "section": "Equipment", "text": "Spatula or cooking spoon" }, { "line_type": "ul", "section": "Equipment", "text": "Large pot" }, { "line_type": "ul", "section": "Equipment", "text": "Colander" }, { "line_type": "ul", "section": "Equipment", "text": "Tongs or two forks" }, { "line_type": "ol", "section": "Procedure", "text": "Heat the vegetable oil in the pan over medium-high heat." }, { "line_type": "ol", "section": "Procedure", "text": "Add the hot dogs, then cook, turning often, for 3–4 minutes until browned." }, { "line_type": "ol", "section": "Procedure", "text": "Transfer hot dogs to a plate using a slotted spoon, leaving the oil behind." }, { "line_type": "ol", "section": "Procedure", "text": "Add the onion into the hot oil, along with the salt. Cook, stirring, for 5–6 minutes or until the onion is lovely and soft." }, { "line_type": "ol", "section": "Procedure", "text": "Add the garlic and cook for a minute until aromatic." }, { "line_type": "ol", "section": "Procedure", "text": "Add the pork mince, breaking it up with your spatula. Keep cooking until the pork has evenly cooked." }, { "line_type": "ol", "section": "Procedure", "text": "Add the tomato paste. Cook, stirring, for 1 minute to cook it down slightly." }, { "line_type": "ol", "section": "Procedure", "text": "Return the cooked hot dogs to the pan, along with the banana ketchup, tomato sauce, chicken stock, and soy sauce. Stir to combine well." }, { "line_type": "ol", "section": "Procedure", "text": "Bring to a simmer, then reduce the heat to low and cook, stirring often, for 10–15 minutes so the flavours develop. Take care as the mixture can easily burn." }, { "line_type": "ol", "section": "Procedure", "text": "Meanwhile, cook the spaghetti in a pot of boiling salted water according to packet directions until al dente. Drain and add back into the warm pot that you cooked the pasta in." }, { "line_type": "ol", "section": "Procedure", "text": "Spoon a few heaped spoonfuls of the cooked sauce over the pasta, then mix so that each spaghetti strand is coated." }, { "line_type": "ol", "section": "Procedure", "text": "Divide pasta among serving bowls and top with more of the sauce." }, { "line_type": "ol", "section": "Procedure", "text": "Top with grated cheddar and serve." } ], "title": "Filipino-style Spaghetti", "url": "https://en.wikibooks.org/wiki/Cookbook:Filipino-style_Spaghetti" }

{ "infobox": { "category": "/wiki/Category:Dough_recipes", "difficulty": 4, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "2 ⅓ cups plain (non-self-raising) flour" }, { "line_type": "ul", "section": "Ingredients", "text": "450 g butter, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "550 g butter" }, { "line_type": "ul", "section": "Ingredients", "text": "Chilled water" }, { "line_type": "ul", "section": "Ingredients", "text": "Additional flour for dusting" }, { "line_type": "ol", "section": "Procedure", "text": "In a bowl, mix the first measure of flour and diced butter, until it becomes a fine crumb." }, { "line_type": "ol", "section": "Procedure", "text": "Add to the crumb, a little at a time, ice cold water until it becomes a very stiff dough." }, { "line_type": "ol", "section": "Procedure", "text": "Lightly dust a kneading board and rolling pin with flour." }, { "line_type": "ol", "section": "Procedure", "text": "Roll the pastry dough to the thickness of parchment paper, or thinner if possible." }, { "line_type": "ol", "section": "Procedure", "text": "Coat all of the visible dough with smears of butter. Sprinkle the pastry with a light dusting of flour, then fold in half." }, { "line_type": "ol", "section": "Procedure", "text": "While coating the dough in butter, keep the rolling pin as cool as possible. Either place a tea towel over the rolling pin, then a cold pack on top, or place the rolling pin in the freezer if nearby." }, { "line_type": "ol", "section": "Procedure", "text": "Repeat steps 4 and 5 at least another two more times. At most, repeat another six times. Work as quickly and efficiently as possible." }, { "line_type": "ol", "section": "Procedure", "text": "Draw a sheet of plastic food wrap large enough to cover one side of the flattened pastry. Invert the kneading board." }, { "line_type": "ol", "section": "Procedure", "text": "Cover the other side with another sheet of plastic food wrap. Gently roll the pastry into a cylindrical shape." }, { "line_type": "ol", "section": "Procedure", "text": "Store in refrigerator until needed for use. Keeps well for a maximum of one day." } ], "title": "Filo Puff Pastry", "url": "https://en.wikibooks.org/wiki/Cookbook:Filo_Puff_Pastry" }

{ "infobox": { "category": "/wiki/Category:Spice_mix_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Fines herbes is a mixture of herbs used in French cuisine. It normally contains parsley, chives, tarragon and chervil." }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon chopped tarragon" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon chopped chervil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon chopped chives" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon chopped parsley" }, { "line_type": "ol", "section": "Procedure", "text": "Combine all ingredients together." }, { "line_type": "ol", "section": "Procedure", "text": "Use as directed in your recipe." } ], "title": "Fines Herbes", "url": "https://en.wikibooks.org/wiki/Cookbook:Fines_Herbes" }

{ "infobox": { "category": "/wiki/Category:Porridge_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Fiofio is a spicy pigeon pea porridge native to the Igbo people of Nigeria. It is cheap to make, but somewhat time-consuming." }, { "line_type": "ul", "section": "Ingredients", "text": "Dried pigeon peas" }, { "line_type": "ul", "section": "Ingredients", "text": "Yam, peeled and diced" }, { "line_type": "ul", "section": "Ingredients", "text": "Palm oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Onion, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "Chile pepper, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Ground uziza seed" }, { "line_type": "ul", "section": "Ingredients", "text": "Seasonings" }, { "line_type": "ul", "section": "Ingredients", "text": "Ugba" }, { "line_type": "ol", "section": "Procedure", "text": "Pick over the pigeon peas to remove dirt and stone. Rinse well." }, { "line_type": "ol", "section": "Procedure", "text": "Bring a pot of water to a boil, and add the pigeon peas." }, { "line_type": "ol", "section": "Procedure", "text": "Add the diced yam and some salt. Boil until the pigeon peas and yam are soft." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the pigeon peas and yam from the heat." }, { "line_type": "ol", "section": "Procedure", "text": "Heat palm oil in a pot. Add the chopped onion and chile pepper. Cook for a few minutes until softened." }, { "line_type": "ol", "section": "Procedure", "text": "Add ground uziza seed, a little salt, and seasoning to taste." }, { "line_type": "ol", "section": "Procedure", "text": "Add ugba, and mix well." }, { "line_type": "ol", "section": "Procedure", "text": "Stir the sauce into the cooked pigeon peas and yam. Cook for 5 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Allow to cool, then serve." } ], "title": "Fiofio (Nigerian Spicy Pigeon Pea Porridge)", "url": "https://en.wikibooks.org/wiki/Cookbook:Fiofio_(Nigerian_Spicy_Pigeon_Pea_Porridge)" }

{ "infobox": { "category": "/wiki/Category:Hamburger_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "½ cup mayonnaise" }, { "line_type": "ul", "section": "Ingredients", "text": "2 chipotle chiles in adobo, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1–1½ tsp cayenne pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp freshly-ground black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp Montreal Steak Seasoning" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pound ground beef chuck" }, { "line_type": "ul", "section": "Ingredients", "text": "Olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "8 slices bacon, crisp cooked" }, { "line_type": "ul", "section": "Ingredients", "text": "4 slices pepper jack cheese" }, { "line_type": "ul", "section": "Ingredients", "text": "Hamburger buns" }, { "line_type": "ul", "section": "Ingredients", "text": "Lettuce, tomato, and onion (optional)" }, { "line_type": "ol", "section": "Procedure", "text": "Combine mayonnaise and chipotle. Refrigerate until needed." }, { "line_type": "ol", "section": "Procedure", "text": "Combine cayenne, salt, pepper, and steak seasoning. Set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Form meat into 4 equal patties, about ½ inch thick. Make an indentation in the center of each one and brush with olive oil." }, { "line_type": "ol", "section": "Procedure", "text": "Sprinkle patties on both sides with seasoning mixture. Set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Preheat a chimney starter full of charcoal in the bottom of a kettle grill. Once hot, disperse evenly around the bottom of the grill." }, { "line_type": "ol", "section": "Procedure", "text": "Add burgers and grill, turning often, until desired doneness is achieved." }, { "line_type": "ol", "section": "Procedure", "text": "Place a slice of cheese on each patty once it comes off the grill. Serve on buns with bacon, lettuce, tomato, and the chipotle mayonnaise." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If you can't stand the heat, you may, of course, reduce the cayenne." } ], "title": "Firecracker Burgers", "url": "https://en.wikibooks.org/wiki/Cookbook:Firecracker_Burgers" }

{ "infobox": { "category": "/wiki/Category:Seafood_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "36 peeled and deveined shrimp (21/25 count)" }, { "line_type": "ul", "section": "Ingredients", "text": "½ recipe Firecracker Marinade" }, { "line_type": "ul", "section": "Special equipment", "text": "9 bamboo skewers, soaked in water for 30 minutes" }, { "line_type": "ol", "section": "Procedure", "text": "Pour marinade into a gallon size zip-top bag. Add shrimp and toss to coat. Refrigerate for at least 30 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Drain shrimp and discard remaining marinade. Thread 4 shrimp onto each skewer." }, { "line_type": "ol", "section": "Procedure", "text": "Preheat your charcoal grill using a chimney starter, not lighter fluid to medium high. Reapply the grate and add shrimp. Cook, turning often, until shrimp is pink and slightly charred." }, { "line_type": "ol", "section": "Procedure", "text": "Remove shrimp from skewers and discard skewers. Serve warm." } ], "title": "Firecracker Grilled Shrimp", "url": "https://en.wikibooks.org/wiki/Cookbook:Firecracker_Grilled_Shrimp" }

{ "infobox": { "category": "/wiki/Category:Marinade_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "If you're not up to the heat, keep some dairy around. It'll help cool down the burn." }, { "line_type": "ul", "section": "Ingredients", "text": "2 habanero chiles, stemmed" }, { "line_type": "ul", "section": "Ingredients", "text": "1 ½ tsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 ½ tsp freshly-ground black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Juice of 2 lemons" }, { "line_type": "ul", "section": "Ingredients", "text": "Zest of 1 lemon, finely grated" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp minced garlic" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup white wine" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup unsalted butter, melted" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup extra-virgin olive oil" }, { "line_type": "ol", "section": "Procedure", "text": "Run everything in a blender until smooth." }, { "line_type": "ol", "section": "Procedure", "text": "Keep refrigerated for up to 1 ½ weeks." }, { "line_type": "ol", "section": "Procedure", "text": "Shake well before using." } ], "title": "Firecracker Marinade", "url": "https://en.wikibooks.org/wiki/Cookbook:Firecracker_Marinade" }

{ "infobox": { "category": "/wiki/Category:Pork_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "These ribs pack a kick from cayenne pepper." }, { "line_type": "ul", "section": "Ingredients", "text": "1 slab pork spareribs" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup Firecracker Rub" }, { "line_type": "ul", "section": "Ingredients", "text": "Several drops liquid smoke" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup white wine" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp cider vinegar" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp Worcestershire sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp soy sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp honey" }, { "line_type": "ol", "section": "Procedure", "text": "Season ribs with rub, and refrigerate for at least 1 hour." }, { "line_type": "ol", "section": "Procedure", "text": "Preheat oven to 225°F (110°C)." }, { "line_type": "ol", "section": "Procedure", "text": "Combine liquid ingredients." }, { "line_type": "ol", "section": "Procedure", "text": "Place ribs in a large foil pouch, pour in liquid mixture, and seal pouch." }, { "line_type": "ol", "section": "Procedure", "text": "Bake at 225°F (110°C) for 5–6 hours." }, { "line_type": "ol", "section": "Procedure", "text": "Remove ribs from pouches and set aside. Save liquid." }, { "line_type": "ol", "section": "Procedure", "text": "Reduce liquid by half over high heat, then lightly brush some reduction on top of ribs and place under a preheated broiler. Watch carefully and remove when nicely browned." }, { "line_type": "ol", "section": "Procedure", "text": "Rest 15 minutes; serve." } ], "title": "Firecracker Ribs", "url": "https://en.wikibooks.org/wiki/Cookbook:Firecracker_Ribs" }

{ "infobox": { "category": "/wiki/Category:Spice_mix_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "This rub kicks it up a notch from oversalted flavorless commercial rubs by packing quite some heat." }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup smoked paprika" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup salt" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup cayenne pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ cup dark brown sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup ground coriander" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tbsp granulated garlic" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup dried rosemary" }, { "line_type": "ol", "section": "Procedure", "text": "Combine all ingredients in an airtight container." } ], "title": "Firecracker Rub", "url": "https://en.wikibooks.org/wiki/Cookbook:Firecracker_Rub" }

{ "infobox": { "category": "/wiki/Category:Scone_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "2 cups all-purpose flour" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "2 teaspoons baking powder" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon baking soda" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon salt" }, { "line_type": "ul", "section": "Ingredients", "text": "5 tablespoons butter" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup sour cream" }, { "line_type": "ul", "section": "Ingredients", "text": "1 egg yolk" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup fireweed blossoms" }, { "line_type": "ol", "section": "Procedure", "text": "Mix dry ingredients together." }, { "line_type": "ol", "section": "Procedure", "text": "Cut the butter into five pieces and cut into dry ingredients until crumbly." }, { "line_type": "ol", "section": "Procedure", "text": "Mix sour cream and egg yolk together, and mix with dry ingredients until all ingredients are combined. Dough will be sticky." }, { "line_type": "ol", "section": "Procedure", "text": "Turn dough out onto a floured surface and sprinkle blossoms on top." }, { "line_type": "ol", "section": "Procedure", "text": "Knead lightly (only about 10 times) to mix flowers in." }, { "line_type": "ol", "section": "Procedure", "text": "Pat out into a square about ¾ inch thick." }, { "line_type": "ol", "section": "Procedure", "text": "Cut into 4 squares, and cut each square diagonally to make 8 scones." }, { "line_type": "ol", "section": "Procedure", "text": "Bake at 400°F for 12 to 15 minutes." } ], "title": "Fireweed Scones", "url": "https://en.wikibooks.org/wiki/Cookbook:Fireweed_Scones" }

{ "infobox": { "category": "/wiki/Category:Vinegar_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "2 cups fireweed blossoms and buds" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup rice or white wine vinegar" }, { "line_type": "ol", "section": "Procedure", "text": "Rinse blossoms in a colander and let dry." }, { "line_type": "ol", "section": "Procedure", "text": "Place blossoms in a sterilized jar and pour vinegar over the top." }, { "line_type": "ol", "section": "Procedure", "text": "Place mixture in a dark place and allow it to steep for 3 to 4 weeks. Strain vinegar through a strainer or a paper coffee filter." }, { "line_type": "ol", "section": "Procedure", "text": "Store in the refrigerator. For longer storage, process in a boiling water bath for 5 minutes." } ], "title": "Fireweed Vinegar", "url": "https://en.wikibooks.org/wiki/Cookbook:Fireweed_Vinegar" }

{ "infobox": { "category": "/wiki/Category:Breakfast_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Firfir is a popular Ethiopian dish made with spicy scrambled eggs and pieces of injera, the traditional Ethiopian flatbread. This flavorful and comforting dish is often enjoyed for breakfast or as a light meal. With its aromatic spices and unique texture, firfir is a delightful way to experience the flavors of Ethiopian cuisine." }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 medium onion, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "2–3 tomatoes, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cloves of garlic, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "1–2 green chiles, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon berbere spice blend" }, { "line_type": "ul", "section": "Ingredients", "text": "4–6 pieces of leftover injera, torn into small pieces" }, { "line_type": "ul", "section": "Ingredients", "text": "4 large eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon paprika" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ teaspoon turmeric" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ teaspoon salt, or to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh cilantro, 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": "Heat the olive oil in a large skillet or frying pan over medium heat." }, { "line_type": "ol", "section": "Procedure", "text": "Add the chopped onions to the pan and sauté until they become translucent and slightly browned." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the minced garlic and chopped green chilies, and sauté for an additional minute until fragrant." }, { "line_type": "ol", "section": "Procedure", "text": "Add the chopped tomatoes to the pan and cook until they begin to soften." }, { "line_type": "ol", "section": "Procedure", "text": "In a mixing bowl, beat the eggs and add the berbere spice blend, paprika, turmeric, and salt. Mix well to combine." }, { "line_type": "ol", "section": "Procedure", "text": "Push the sautéed vegetables to one side of the pan, creating a space for the eggs." }, { "line_type": "ol", "section": "Procedure", "text": "Pour the beaten eggs into the empty space in the pan and scramble them with a wooden spoon or spatula until they are fully cooked." }, { "line_type": "ol", "section": "Procedure", "text": "Mix the scrambled eggs with the sautéed vegetables in the pan." }, { "line_type": "ol", "section": "Procedure", "text": "Tear the pieces of injera into small bite-sized pieces and add them to the pan. Stir well to combine all the ingredients." }, { "line_type": "ol", "section": "Procedure", "text": "Cook for a few more minutes, allowing the injera to absorb the flavors and soften slightly." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the pan from heat and garnish with freshly chopped cilantro. Serve hot, and enjoy the spicy and savory flavors of this traditional Ethiopian dish." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Firfir is traditionally made using leftover injera, but if you don't have any, you can use fresh injera or substitute it with another flatbread." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Adjust the spiciness of the dish by adding more or fewer green chilies or berbere spice blend according to your taste preferences." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If you prefer a smoother texture, you can break the torn injera into smaller pieces or lightly mash it with a fork while mixing it with the other ingredients." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Serve as a standalone dish or as a filling for wraps or sandwiches for a delicious and satisfying meal." } ], "title": "Firfir (Ethiopian Spicy Scrambled Eggs with Injera)", "url": "https://en.wikibooks.org/wiki/Cookbook:Firfir_(Ethiopian_Spicy_Scrambled_Eggs_with_Injera)" }

{ "infobox": { "category": "/wiki/Category:Fish_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Firire is a dish loved by most Senegalese people. It is usually eaten as dinner and can be served with bread or fresh green salad." }, { "line_type": "ul", "section": "Ingredients", "text": "Whole fish, cleaned" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cloves of garlic, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon mustard" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon vinegar" }, { "line_type": "ul", "section": "Ingredients", "text": "Chile powder" }, { "line_type": "ul", "section": "Ingredients", "text": "Ground red pepper to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "1 medium-sized (250 g) onion, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Oil for frying" }, { "line_type": "ul", "section": "Ingredients", "text": "½ green pepper, sliced along its length" }, { "line_type": "ul", "section": "Ingredients", "text": "Lettuce" }, { "line_type": "ul", "section": "Ingredients", "text": "1 medium-sized cucumber, peeled and sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "Plantain, peeled and sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "2 medium-sized cherry tomatoes" }, { "line_type": "ol", "section": "Procedure", "text": "Wash the fish very well and make slashes along the body." }, { "line_type": "ol", "section": "Procedure", "text": "Combine the garlic, mustard, vinegar, chile powder, red pepper, onions, and a pinch of salt. Rub on the fish, and leave to marinate for 15 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Scrape the onions off the fish, and reserve them." }, { "line_type": "ol", "section": "Procedure", "text": "Heat the oil in a pan over moderate heat. Add the fish, and fry on both sides until browned. Remove and set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Add the marinated onions to the pan. Fry until browned, stirring every 2–3 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the green pepper. Reduce the heat to medium, and cook for about 7 minutes. Set aside this sauce." }, { "line_type": "ol", "section": "Procedure", "text": "Combine a dash of vinegar, oil, and mustard to make a dressing. Toss the dressing with the lettuce and cucumber. Set aside" }, { "line_type": "ol", "section": "Procedure", "text": "Fry the plantain, and season with salt to taste." }, { "line_type": "ol", "section": "Procedure", "text": "Arrange the salad in a dish, and place the fish in the center. Garnish with tomatoes and plantains. Serve with the reserved sauce." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You can enjoy the firire with bread instead of plantains. It is also excellent with mayonnaise." } ], "title": "Firire (Senegalese Fried Fish with Sauce)", "url": "https://en.wikibooks.org/wiki/Cookbook:Firire_(Senegalese_Fried_Fish_with_Sauce)" }

{ "infobox": { "category": "/wiki/Category:Fish_recipes", "difficulty": null, "servings": "4", "time": "30 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Fish and chips is a popular dish in England, New Zealand and Australia. The traditional fish in England is cod, though this is likely to fall apart or fail to cook in the middle." }, { "line_type": "ul", "section": "Ingredients", "text": "125 g (4 oz) plain flour" }, { "line_type": "ul", "section": "Ingredients", "text": "125 g (4 oz) corn flour (cornstarch)" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Enough cold water to form a batter" }, { "line_type": "ul", "section": "Ingredients", "text": "4 cod/haddock/monkfish (or any other suitable flaky fish) fillets" }, { "line_type": "ul", "section": "Ingredients", "text": "4 white potatoes, Maris Piper preferably" }, { "line_type": "ul", "section": "Ingredients", "text": "1 litre (1¾ pint) vegetable oil for deep-frying" }, { "line_type": "ul", "section": "Ingredients", "text": "Sea salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 lemon, wedged" }, { "line_type": "ul", "section": "Ingredients", "text": "Sprig of parsley, to garnish" }, { "line_type": "ul", "section": "Ingredients", "text": "Sea salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Malt Vinegar" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat the vegetable oil in a deep fryer to 180°C (350°F), or until a cube of bread browns in 15 seconds when added to the oil." }, { "line_type": "ol", "section": "Procedure", "text": "Peel the potatoes and cut into thick wedges. Deep-fry the potatoes in batches for 6–8 minutes or until they are crisp and golden." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from the oil, and drain on kitchen paper. Sprinkle with sea salt and keep warm." }, { "line_type": "ol", "section": "Procedure", "text": "In a bowl, whisk together the plain flour, corn flour, salt, and enough cold water to form a batter." }, { "line_type": "ol", "section": "Procedure", "text": "Cut the fish into thick slices, then coat in the batter." }, { "line_type": "ol", "section": "Procedure", "text": "Deep fry the fish in batches for 5–6 minutes, depending on the size of the fish. Remove and drain on kitchen paper." }, { "line_type": "ol", "section": "Procedure", "text": "Transfer the fish and chips to serving plates and garnish with lemon wedges and sprig of parsley. Or for a fun, traditional twist, place the fried fish and chips on brown paper or newsprint." }, { "line_type": "ol", "section": "Procedure", "text": "Top with salt and/or vinegar. Typically the lemon wedges are squeezed over the fish and the vinegar is sprinkled on the chips. Also can be served with pickles, pickled onions, tartar sauce, pickled eggs, and mushy peas." }, { "line_type": "ul", "section": "Warnings", "text": "Fish and chips involves deep frying and can be dangerous and should only be performed with care. It is a leading cause of house fires in England, and further, may spill hot oil, causing severe burns." } ], "title": "Fish and Chips", "url": "https://en.wikibooks.org/wiki/Cookbook:Fish_and_Chips" }

{ "infobox": { "category": "/wiki/Category:Fish_recipes", "difficulty": null, "servings": "6–8", "time": "120 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Fish biryani is a dish from Cape Malay, South Africa." }, { "line_type": "ul", "section": "Ingredients", "text": "8 cloves garlic" }, { "line_type": "ul", "section": "Ingredients", "text": "2–3 teaspoons fresh ground red chillies" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon crushed dhania (coriander) seeds" }, { "line_type": "ul", "section": "Ingredients", "text": "1–2 teaspoon crushed jeera (cumin) seeds" }, { "line_type": "ul", "section": "Ingredients", "text": "Juice of 1 lemon" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon turmeric" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon tomato puree" }, { "line_type": "ul", "section": "Ingredients", "text": "1 kg fish filets" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups uncooked rice" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups masoor (red or pink lentils)" }, { "line_type": "ul", "section": "Ingredients", "text": "2 onions, grated" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tomato, grated" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup oil" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup ghee" }, { "line_type": "ul", "section": "Ingredients", "text": "8 small potatoes" }, { "line_type": "ul", "section": "Ingredients", "text": "Few cloves, whole peppers, tuj pieces" }, { "line_type": "ul", "section": "Ingredients", "text": "4 whole green chillies" }, { "line_type": "ul", "section": "Ingredients", "text": "4 elachi (green cardamom) pods" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon jeera (cumin)" }, { "line_type": "ul", "section": "Ingredients", "text": "1/2 teaspoon turmeric" }, { "line_type": "ul", "section": "Ingredients", "text": "cup yoghurt" }, { "line_type": "ol", "section": "Procedure", "text": "Pound garlic and chiles together to make a paste. Mix in the coriander, cumin, lemon juice, turmeric, salt, oil, and tomato purée to make marinade." }, { "line_type": "ol", "section": "Procedure", "text": "Smear fish filets with the marinade. Refrigerate for 1 hour." }, { "line_type": "ol", "section": "Procedure", "text": "Boil the rice and the masoor separately until cooked." }, { "line_type": "ol", "section": "Procedure", "text": "Fry onions in the ½ cup oil until golden in color. Strain out extra oil." }, { "line_type": "ol", "section": "Procedure", "text": "Combine strained onion oil with ghee. Heat, this and use to fry the patties. Keep aside oils in which onions etc. were fried." }, { "line_type": "ol", "section": "Procedure", "text": "Fry fish in separate oil" }, { "line_type": "ol", "section": "Procedure", "text": "In a deep bowl add yoghurt, grated tomato, spices and fried onions ( reserve 1 teaspoon of onion for top of rice). Dip fried fish in the marinade for a few minutes. I a large flat bottomed pot, pour the oils that were left aside in which excess oil was poured, add the remaining ghee and oil, the sprinkle some masoor over it." }, { "line_type": "ol", "section": "Procedure", "text": "Arrange fish slices and all marinade over masoor and oil/ghee. Cover with rest of masoor." }, { "line_type": "ol", "section": "Procedure", "text": "Arrange patties over masoor and finally cover the rice. Sprinkle top of rice with the reserved fried onion and hot with ghee." }, { "line_type": "ol", "section": "Procedure", "text": "Sprinkle 1/4 cup water over rice, close lid tightly and put on heat. when pot starts sizzling lower heat and simmer for 30-40 minutes." }, { "line_type": "p", "section": "Notes & Tricks", "text": "On no account must the oil used for frying the fish be used in biryani." } ], "title": "Fish Biryani", "url": "https://en.wikibooks.org/wiki/Cookbook:Fish_Biryani" }

{ "infobox": { "category": "/wiki/Category:Seafood_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "There are so many ways of doing fish pie that no one person can provide the definitive recipe. Please do feel free to add suggestions on how you do this perennial favourite!" }, { "line_type": "ul", "section": "Ingredients", "text": "200 g of fresh salmon" }, { "line_type": "ul", "section": "Ingredients", "text": "200 g of smoked haddock" }, { "line_type": "ul", "section": "Ingredients", "text": "100 g prawns" }, { "line_type": "ul", "section": "Ingredients", "text": "100 g mussels" }, { "line_type": "ul", "section": "Ingredients", "text": "5 scallops" }, { "line_type": "ul", "section": "Ingredients", "text": "2 lb (1 kg) potatoes" }, { "line_type": "ul", "section": "Ingredients", "text": "Nutmeg" }, { "line_type": "ul", "section": "Ingredients", "text": "Butter" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ pt (150 ml) fresh single cream" }, { "line_type": "ul", "section": "Ingredients", "text": "2 bay leaves" }, { "line_type": "ul", "section": "Ingredients", "text": "milk" }, { "line_type": "ul", "section": "Ingredients", "text": "50 g Ementhaler or Appenzeller cheese, grated" }, { "line_type": "ol", "section": "Procedure", "text": "Take all the fish and place it all in a saucepan with sufficient milk so that the fish is submerged. Add the bay leaf and a pinch of salt." }, { "line_type": "ol", "section": "Procedure", "text": "Poach on a low heat for about 5 minutes" }, { "line_type": "ol", "section": "Procedure", "text": "Remove the fish from the pan, skin the haddock and the salmon, and flake, using a fork, into pieces. Return to the milk and set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Peel and boil the potatoes until they are soft enough to mash. This will take at least 20 minutes of boiling, otherwise the mash may remain lumpy. The potato needs to be mashed very well indeed, and an electric whisk is recommended after the initial crushing of the potatoes." }, { "line_type": "ol", "section": "Procedure", "text": "Pour some of the milk into the potatoes so that the taste of fish infuses into it. The mash should not get too runny, but add some of the cream and grate some nutmeg into the potato as well." }, { "line_type": "ol", "section": "Procedure", "text": "Put the cooked fish into the bottom of an oven-proof dish, with any remaining milk sauce. The dish should not be too large as it is nice to build a couple of layers of the fish, rather than lay it out in one layer. Once you have done this, pat the fish gently down a little so that it is slightly compacted." }, { "line_type": "ol", "section": "Procedure", "text": "Spread the mashed potato over the top of the fish to a height of about 1½ inches (38 mm) making sure it is flat, and not piled up in the middle. Using a fork, ridge the top of the potato as this will make it colour up nicely in the oven." }, { "line_type": "ol", "section": "Procedure", "text": "At this stage, if you want, add the grated cheese over the potato, and if you are feeling artistic, decorate the top of the pie with some large peeled prawns around the edge of the fish, and maybe a decoration in the middle." }, { "line_type": "ol", "section": "Procedure", "text": "Place the pie in the oven at 220°C and leave for about 30 minutes or so, until the top of the potato/grated cheese is nicely coloured and the potato is bubbling nicely." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from the oven and serve immediately." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "A good accompaniment to fish pie is samphire if you can get it (boil it for 10 minutes, add butter and maybe a little grated Parmesan cheese) or a lovely, fresh green salad." } ], "title": "Fish Pie", "url": "https://en.wikibooks.org/wiki/Cookbook:Fish_Pie" }

{ "infobox": { "category": "/wiki/Category:Vegan_recipes", "difficulty": 1, "servings": null, "time": "1–1½ hours" }, "text_lines": [ { "line_type": "p", "section": null, "text": "This vegan fish sauce imitation is intended to mimic the umami flavor of the original, which is derived from anchovies." }, { "line_type": "ul", "section": "Ingredients", "text": "1 ½ cup shredded dried seaweed" }, { "line_type": "ul", "section": "Ingredients", "text": "4 cups water" }, { "line_type": "ul", "section": "Ingredients", "text": "3 very large cloves garlic, crushed but not peeled" }, { "line_type": "ul", "section": "Ingredients", "text": "1 ½ tbsp black peppercorns" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup dark Chinese soy sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "Extra boiling water as needed" }, { "line_type": "ol", "section": "Procedure", "text": "Place the seaweed in a pot and add 4 cups of water." }, { "line_type": "ol", "section": "Procedure", "text": "Bring to a boil, then turn down the heat to keep it bubbling along." }, { "line_type": "ol", "section": "Procedure", "text": "Cook for 20 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Add the rest of the ingredients and enough water to make about 6 cups total in the pot." }, { "line_type": "ol", "section": "Procedure", "text": "Bring back to a boil, then boil fairly high for at least ½ hour." }, { "line_type": "ol", "section": "Procedure", "text": "At that point, begin to taste (just a little, though—it's strong)." }, { "line_type": "ol", "section": "Procedure", "text": "When the stock is reduced by about half, it will be almost too salty to eat, and that means it is ready." }, { "line_type": "ol", "section": "Procedure", "text": "Strain through fine mesh or a coffee filter and allow to cool." } ], "title": "Fish Sauce (Vegan)", "url": "https://en.wikibooks.org/wiki/Cookbook:Fish_Sauce_(Vegan)" }

{ "infobox": { "category": "/wiki/Category:Fish_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 pound cod, haddock, or tilapia fillets, cut in half" }, { "line_type": "ul", "section": "Ingredients", "text": "Cornmeal as needed" }, { "line_type": "ul", "section": "Ingredients", "text": "Freshly-squeezed lemon juice, as needed" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp cayenne pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp smoked paprika" }, { "line_type": "ul", "section": "Ingredients", "text": "Oil for deep frying" }, { "line_type": "ol", "section": "Procedure", "text": "Combine all dry seasonings. Set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Dip fish in lemon juice, season with seasoning mixture, then dredge in cornmeal." }, { "line_type": "ol", "section": "Procedure", "text": "Heat oil to 375°F. Fry fish in batches for 3 minutes. Drain on a cooling rack." }, { "line_type": "ol", "section": "Procedure", "text": "Cut into one strip. If inside is underdone, finish in a 350°F oven, not in the oil. Serve." } ], "title": "Fish Sticks", "url": "https://en.wikibooks.org/wiki/Cookbook:Fish_Sticks" }

{ "infobox": { "category": "/wiki/Category:Broth_and_stock_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Fumet de poisson is a fish stock." }, { "line_type": "ul", "section": "Ingredients", "text": "3 lb fish trimmings[1]" }, { "line_type": "ul", "section": "Ingredients", "text": "2 quarts water" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup coarsely-chopped onions" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ cup celery with leaves, coarsely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "⅓ cup leeks or green onions including green part, sliced and thoroughly washed" }, { "line_type": "ul", "section": "Ingredients", "text": "1 bay leaf" }, { "line_type": "ul", "section": "Ingredients", "text": "2 sprigs fresh thyme, OR ½ tsp dried" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "3 whole black peppercorns" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup dry white wine" }, { "line_type": "ol", "section": "Procedure", "text": "Wash the fish trimmings. Drain and mash with the back of a large spoon." }, { "line_type": "ol", "section": "Procedure", "text": "Place the fish in a stockpot and add the water." }, { "line_type": "ol", "section": "Procedure", "text": "Bring to a simmer and simmer for 5 minutes, skimming off any scum." }, { "line_type": "ol", "section": "Procedure", "text": "Add the vegetables and seasonings." }, { "line_type": "ol", "section": "Procedure", "text": "Partially cover and simmer for 30 minutes, skimming the surface every 10 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from the heat and remove the fish and vegetables with a spider or slotted spoon." }, { "line_type": "ol", "section": "Procedure", "text": "Strain through a sieve lined with a double layer of dampened cheesecloth." }, { "line_type": "ol", "section": "Procedure", "text": "Cool to room temperature. Refrigerate for 2–3 days, or freeze for longer." } ], "title": "Fish Stock (Fumet de poisson)", "url": "https://en.wikibooks.org/wiki/Cookbook:Fish_Stock_(Fumet_de_poisson)" }

{ "infobox": { "category": "/wiki/Category:Fish_recipes", "difficulty": 2, "servings": "8", "time": "1 hour+" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 package (8 ounces) macaroni" }, { "line_type": "ul", "section": "Ingredients", "text": "½ pound grated cheddar cheese" }, { "line_type": "ul", "section": "Ingredients", "text": "⅔ cup milk" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon dry mustard" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup chopped onion" }, { "line_type": "ul", "section": "Ingredients", "text": "1 can (10¾ ounces) cream of celery soup" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 can (14¾ ounces) salmon" }, { "line_type": "ul", "section": "Ingredients", "text": "1 bag (8 ounces) frozen peas" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup bread crumbs" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons butter, melted" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat oven to 350°F (175°C)." }, { "line_type": "ol", "section": "Procedure", "text": "Cook macaroni according to package directions; drain." }, { "line_type": "ol", "section": "Procedure", "text": "In a large bowl, combine cheese, macaroni, milk, dry mustard, onion, soup, and salt." }, { "line_type": "ol", "section": "Procedure", "text": "Add salmon and frozen peas." }, { "line_type": "ol", "section": "Procedure", "text": "Place in a greased 9 x 13-inch pan." }, { "line_type": "ol", "section": "Procedure", "text": "Cover mixture with bread crumbs; drizzle with melted butter." }, { "line_type": "ol", "section": "Procedure", "text": "Bake for 45 minutes." } ], "title": "Fisherman's Casserole", "url": "https://en.wikibooks.org/wiki/Cookbook:Fisherman%27s_Casserole" }

{ "infobox": { "category": "/wiki/Category:Ethiopian_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Fit-fit, also known as Ethiopian bread salad, is a delightful and flavorful dish made with torn pieces of injera (Ethiopian flatbread) tossed in a zesty dressing. This salad is a popular breakfast or brunch option in Ethiopian cuisine and is perfect for using up leftover injera." }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons niter kibbeh (Ethiopian spiced clarified butter) or regular butter" }, { "line_type": "ul", "section": "Ingredients", "text": "1 medium-sized onion, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tomatoes, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 jalapeño pepper, seeded and finely chopped (optional for spice)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon berbere spice blend, or to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "4-6 pieces of leftover injera, torn into bite-sized pieces" }, { "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": "Large skillet" }, { "line_type": "ul", "section": "Equipment", "text": "Wooden spoon or spatula" }, { "line_type": "ul", "section": "Equipment", "text": "Cutting board" }, { "line_type": "ul", "section": "Equipment", "text": "Chef's knife" }, { "line_type": "ol", "section": "Procedure", "text": "Heat the niter kibbeh or regular butter in a large skillet or frying pan over medium heat." }, { "line_type": "ol", "section": "Procedure", "text": "Add the finely chopped onion to the pan and sauté until translucent and slightly browned." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the diced tomatoes and jalapeño pepper (if using) and cook for a few minutes until the tomatoes start to soften." }, { "line_type": "ol", "section": "Procedure", "text": "Sprinkle the berbere spice blend over the mixture and mix well to coat the onions and tomatoes. Adjust the amount of berbere according to your preferred level of spiciness." }, { "line_type": "ol", "section": "Procedure", "text": "Add the torn pieces of injera to the pan and gently toss them with the onion and tomato mixture." }, { "line_type": "ol", "section": "Procedure", "text": "Sauté the mixture for a few minutes, stirring occasionally, until the injera is heated through and slightly crispy." }, { "line_type": "ol", "section": "Procedure", "text": "Season with salt to taste. Keep in mind that injera can be slightly sour, so adjust the salt accordingly." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from heat and transfer to a serving dish. Garnish with freshly chopped cilantro or parsley." }, { "line_type": "ol", "section": "Procedure", "text": "Serve warm as a delicious and satisfying breakfast or brunch option." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Injera is made from teff flour, which is gluten-free and high in dietary fiber." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Fit-fit can be customized to your preference by adding other ingredients such as diced cucumbers, bell peppers, or cooked lentils." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "This recipe is versatile and can be adjusted based on the amount of leftover injera you have. Feel free to increase or decrease the quantities of ingredients accordingly." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "To give your fit-fit a tangy twist, you can squeeze fresh lemon or lime juice over the salad just before serving." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Some versions of fit-fit include the addition of scrambled eggs or crumbled feta cheese for extra flavor and protein." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You can experiment with different spices or spice blends to create your own unique twist on this traditional Ethiopian dish." } ], "title": "Fit-fit (Ethiopian Bread Salad)", "url": "https://en.wikibooks.org/wiki/Cookbook:Fit-fit_(Ethiopian_Bread_Salad)" }

{ "infobox": { "category": "/wiki/Category:Spice_mix_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Chinese five spice powder (五香粉, five spices powder, or five-spice powder) is a convenient seasoning for Cantonese cuisine. It incorporates the five basic flavours of Chinese cooking—sweet, sour, bitter, pungent, and salty. One common recipe includes China Tung Hing cinnamon, powdered cassia buds, powdered star anise and anise seed, ginger root, and ground cloves. Another recipe for the powder consists of cinnamon, black pepper, cloves, fennel seed, and star anise. It is used in most Cantonese roasted ducks, as well as beef stew. Although this spice is used in restaurant cooking, many Chinese households never use it in day-to-day cooking." }, { "line_type": "p", "section": null, "text": "The formulae are based on the Chinese philosophy of balancing the yin and yang in food. A pinch of the powder goes a long way. A versatile seasoned salt can be easily made by stir-frying common salt with five spice powder under low heat in a dry pan until the spice and salt are well mixed." }, { "line_type": "ul", "section": "Ingredients", "text": "2 teaspoons Szechuan peppercorns" }, { "line_type": "ul", "section": "Ingredients", "text": "8 star anise pods" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp ground cloves" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon ground cinnamon" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon ground fennel seeds" }, { "line_type": "ol", "section": "Procedure", "text": "Toast the Szechuan peppercorns in a dry frying pan for about 3 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Grind the peppercorns in a pepper grinder or coffee grinder together with the star anise pods." }, { "line_type": "ol", "section": "Procedure", "text": "Sift the ground spices to remove any larger bits." }, { "line_type": "ol", "section": "Procedure", "text": "Mix together the cloves, cinnamon, and fennel seeds." }, { "line_type": "ol", "section": "Procedure", "text": "Grind the completed mixture until it is a very fine powder." }, { "line_type": "ol", "section": "Procedure", "text": "Use sparingly, as it is extremely pungent." } ], "title": "Five Spice Powder", "url": "https://en.wikibooks.org/wiki/Cookbook:Five_Spice_Powder" }

{ "infobox": { "category": "/wiki/Category:Dough_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 pound flour, sifted" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pound butter" }, { "line_type": "ul", "section": "Ingredients", "text": "Water" }, { "line_type": "ol", "section": "Procedure", "text": "Divide the butter into four equal pieces." }, { "line_type": "ol", "section": "Procedure", "text": "Cut one butter piece into the flour with a knife." }, { "line_type": "ol", "section": "Procedure", "text": "Mix in just enough water to make a dough." }, { "line_type": "ol", "section": "Procedure", "text": "Roll the dough." }, { "line_type": "ol", "section": "Procedure", "text": "Flake the dough with part of the butter." }, { "line_type": "ol", "section": "Procedure", "text": "Flake until all the butter is in." } ], "title": "Flaky Pastry Dough", "url": "https://en.wikibooks.org/wiki/Cookbook:Flaky_Pastry_Dough" }

{ "infobox": { "category": "/wiki/Category:Pastry_recipes", "difficulty": 3, "servings": "1–2", "time": "prep: 30 minutesbaking: 1 hour" }, "text_lines": [ { "line_type": "p", "section": null, "text": "This recipe makes enough dough for one 23 cm (9 inch) covered pie. If your pie only requires a bottom crust, use half this recipe. However, for best results, make the full recipe. If only a single crust is required, make the full recipe and freeze half for later." }, { "line_type": "p", "section": null, "text": "In contrast to bread, pie crust and other pastries should be made in a way that minimizes the development of gluten. Once the water has been added, the dough should be worked as little as possible to minimize toughness in the finished crust." }, { "line_type": "ul", "section": "Ingredients", "text": "310 g (2 ½ cups) flour" }, { "line_type": "ul", "section": "Ingredients", "text": "6 g (1 tsp) salt" }, { "line_type": "ul", "section": "Ingredients", "text": "4 g (1 tsp) white granulated sugar (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "225 g (1 cup) cold butter" }, { "line_type": "ul", "section": "Ingredients", "text": "95 ml (⅓ cup + 1 tbsp) cold water" }, { "line_type": "ol", "section": "Procedure", "text": "Whisk flour, salt and sugar together in a deep bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Cut the butter into small pieces and add to the flour mixture." }, { "line_type": "ol", "section": "Procedure", "text": "Using a pastry blender or two butter knives, cut the butter into the flour until the butter is in small pea-sized pieces." }, { "line_type": "ol", "section": "Procedure", "text": "Add cold water; cut the water into the flour-butter mixture with the edge of a rubber spatula until it is evenly moistened and will hold together when pressed." }, { "line_type": "ol", "section": "Procedure", "text": "Form the dough into a ball with your hands, kneading in any loose flour. This should be done as quickly as possible to avoid melting the butter in the dough." }, { "line_type": "ol", "section": "Procedure", "text": "Chill the dough for 10–20 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Cut the dough evenly in half." }, { "line_type": "ol", "section": "Procedure", "text": "On a lightly floured board, roll each half out until it will cover a 20 cm (9 inch) pie dish, with about 2 cm (¾\" inch) overhang." }, { "line_type": "ul", "section": "Procedure", "text": "Process" }, { "line_type": "ul", "section": "Procedure", "text": "Dry ingredients" }, { "line_type": "ul", "section": "Procedure", "text": "Added butter" }, { "line_type": "ul", "section": "Procedure", "text": "Blended butter" }, { "line_type": "ul", "section": "Procedure", "text": "With added water" }, { "line_type": "ul", "section": "Procedure", "text": "Dough rolled into a ball" }, { "line_type": "ul", "section": "Procedure", "text": "Dough on a lightly floured board" }, { "line_type": "ul", "section": "Procedure", "text": "Dough flattened" }, { "line_type": "ul", "section": "Procedure", "text": "Dough rolled out" }, { "line_type": "ul", "section": "Procedure", "text": "Rolled dough compared to pie dish" }, { "line_type": "ul", "section": "Procedure", "text": "Crust in pie dish" }, { "line_type": "ol", "section": "Procedure", "text": "Lay the bottom crust in the pie dish, ensuring that there are no gaps between the crust and the bottom of the dish." }, { "line_type": "ol", "section": "Procedure", "text": "Fill the crust with the pie filling." }, { "line_type": "ol", "section": "Procedure", "text": "Place the top crust on top, leaving equal overhang on all sides." }, { "line_type": "ol", "section": "Procedure", "text": "Cut the overhang to about 2 cm (¾\" inch) all around the pie." }, { "line_type": "ol", "section": "Procedure", "text": "Working around the pie, hold the bottom and top crust overhangs together and tuck the combined overhang into the pie dish behind the bottom crust." }, { "line_type": "ol", "section": "Procedure", "text": "With the forefinger and thumb of each hand, pinch the ridge formed by the tuck into a decorative edge, or press this ridge with a fork." }, { "line_type": "ol", "section": "Procedure", "text": "Brush the top of the pie with milk, and sprinkle with sugar." }, { "line_type": "ol", "section": "Procedure", "text": "Cut vents in the top crust so that steam can escape." }, { "line_type": "ol", "section": "Procedure", "text": "For a fruit pie, bake on the lower-middle rack of an oven at 220 °C (425 °F) for 30 minutes to set the crust, then at 180 °C (350 °F) for 30 minutes to cook the filling." }, { "line_type": "ul", "section": "Procedure", "text": "Process" }, { "line_type": "ul", "section": "Procedure", "text": "Crust filled with fruit" }, { "line_type": "ul", "section": "Procedure", "text": "Top crust laid over filled bottom crust" }, { "line_type": "ul", "section": "Procedure", "text": "2 cm overhang" }, { "line_type": "ul", "section": "Procedure", "text": "How crust is folded over" }, { "line_type": "ul", "section": "Procedure", "text": "Edge completely folded over" }, { "line_type": "ul", "section": "Procedure", "text": "Edge of crust decoratively crimped" }, { "line_type": "ul", "section": "Procedure", "text": "Finished pies" }, { "line_type": "ul", "section": "Procedure", "text": "Milk brushed on top crust and sprinkled with sugar" }, { "line_type": "ul", "section": "Procedure", "text": "Vents cut in top crust" }, { "line_type": "ul", "section": "Procedure", "text": "Pies in the oven" }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Vegan crust: Use a hard vegan fat, such as margarine in place of the butter (used for the images shown above)" }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Traditional crust: Use lard, which is less saturated than butter and produces the flakiest crusts." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Top Crust Colouring: Brush on lightly beaten egg white to colour crust instead of milk." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "When baking two pies at once, rotate the pies 180 degrees at 15 minutes and 45 minutes of baking to ensure the crust does not burn due to its proximity to the oven walls." } ], "title": "Flaky Pie Crust", "url": "https://en.wikibooks.org/wiki/Cookbook:Flaky_Pie_Crust" }

{ "infobox": { "category": "/wiki/Category:Pastry_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Flammkuchen or tarte flambée is a well-known Alsacian speciality. It is like pizza in that a thin crust of dough is baked in a very hot oven, but its topping is primarily crème fraîche, onions, and bacon. Like many traditional regional dishes there are innumerable ways of preparing it. Here is one example." }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup all-purpose flour" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup moderately hot water, about 110 °F (45 °C)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 package yeast" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups all-purpose flour" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup beer (home brew)" }, { "line_type": "ul", "section": "Ingredients", "text": "6 tbsp (¼ cup + 2 tbsp) milk" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 medium (3 oz / 85 g) onion, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup crème fraîche, commercial or home made (see note)" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ tsp pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "4 pinches nutmeg" }, { "line_type": "ul", "section": "Ingredients", "text": "3 ounces bacon, cut into matchsticks" }, { "line_type": "ol", "section": "Procedure", "text": "Mix the starter ingredients together in a small bowl, cover tightly, and set aside in a warm place for 30 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "When the starter is light and bubbly, mix the beer and milk into the mixture." }, { "line_type": "ol", "section": "Procedure", "text": "Put the flour and salt into a food processor, then, with the motor running, add the yeast mixture through the feeding tube. Process the dough until it forms a ball. Add very small amounts of additional flour or milk if necessary." }, { "line_type": "ol", "section": "Procedure", "text": "Process the ball until it is smooth, elastic, and warm, about 45 seconds to 1 minute." }, { "line_type": "ol", "section": "Procedure", "text": "Butter a medium-sized bowl, roll the ball around in the butter, then cover and let rise in a warm place until doubled. Punch down and let rise a second time." }, { "line_type": "ol", "section": "Procedure", "text": "While the dough is rising, heat 1 tablespoon of the oil in a nonstick skillet. Add the onion and cook, stirring, over low heat for 5 minutes or until golden brown. Let cool." }, { "line_type": "ol", "section": "Procedure", "text": "Combine the crème fraîche, salt, pepper, and nutmeg. Add the cooled onion." }, { "line_type": "ol", "section": "Procedure", "text": "Heat the remaining oil in the skillet and fry the bacon until lightly browned, stirring constantly. Remove and drain through a strainer." }, { "line_type": "ol", "section": "Procedure", "text": "Preheat the oven to 450 °F (220 °C) or as hot as it will go. If using a pizza stone, preheat the oven for at least 30 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Lightly oil a 14 x 16 inch (35 x 40 cm) baking sheet. Roll the dough until slightly smaller than the baking sheet. Place it on the sheet. If using a pizza stone you may roll the dough onto a sheet of parchment paper." }, { "line_type": "ol", "section": "Procedure", "text": "Spread the onion mixture over the dough, leaving a very small raised rim all the way around, then dot with the bacon." }, { "line_type": "ol", "section": "Procedure", "text": "Bake for 4 to 20 minutes depending on oven temperature. The tart should is lightly browned and bubbling. Burned/blackened edges are traditional. Serve very hot." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Some recipes, like the one used by restaurants in Strasbourg, do not use yeast in the dough." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "To make crème fraîche, combine 1 cup heavy cream with 2 tbsp cultured buttermilk, stir, cover with plastic wrap, and leave at room temperature for 12 to 24 hours, or until it has become very thick. Refrigerate, and it will become even thicker." } ], "title": "Flammekueche (Bacon and Onion Flatbread)", "url": "https://en.wikibooks.org/wiki/Cookbook:Flammekueche_(Bacon_and_Onion_Flatbread)" }

{ "infobox": { "category": "/wiki/Category:Custard_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "This recipe for flan de queso was originally contributed by Brenda Ortiz." }, { "line_type": "ul", "section": "Ingredients", "text": "8 oz cream cheese" }, { "line_type": "ul", "section": "Ingredients", "text": "14 oz leche condensada (sweetened condensed milk)" }, { "line_type": "ul", "section": "Ingredients", "text": "12 oz evaporated milk" }, { "line_type": "ul", "section": "Ingredients", "text": "4 large eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp vanilla extract" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup of white granulated sugar" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat oven to 350°F (175°C)" }, { "line_type": "ol", "section": "Procedure", "text": "Add cream cheese, leche condensada, evaporated milk, eggs, and vanilla extract into a mixing bowl. Mix ingredients thoroughly at medium speed until smooth." }, { "line_type": "ol", "section": "Procedure", "text": "Place the sugar in the bottom of a small circular baking pan. Add the flan mixture on top without mixing the two layers." }, { "line_type": "ol", "section": "Procedure", "text": "Fill a large rimmed baking sheet with about 1.5 inch of water. This is called baño de Maria (bain-marie)." }, { "line_type": "ol", "section": "Procedure", "text": "Carefully place baking sheet with flan mixture in the baño de Maria." }, { "line_type": "ol", "section": "Procedure", "text": "Bake flan for 45–50 minutes in the preheated oven. The flan is ready when you insert a toothpick in the center and it comes out clean." }, { "line_type": "ol", "section": "Procedure", "text": "Let flan cool until safe to handle. Tip the flan pan upside-down onto a serving plate, and refrigerate for 5 hours." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with fresh mint leaves for garnish." } ], "title": "Flan de Queso (Cream Cheese Flan)", "url": "https://en.wikibooks.org/wiki/Cookbook:Flan_de_Queso_(Cream_Cheese_Flan)" }

{ "infobox": { "category": "/wiki/Category:Dessert_recipes", "difficulty": 2, "servings": "6–8", "time": "45 minutes + refrigeration" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Flan pâtissier nature is a traditional preparation often found in French bakeries and patisseries. This recipe is a base to which you can add fruit or other ingredients." }, { "line_type": "ul", "section": "Ingredients", "text": "500 ml whole milk" }, { "line_type": "ul", "section": "Ingredients", "text": "150 g white granulated sugar or 10 tablespoons fructose" }, { "line_type": "ul", "section": "Ingredients", "text": "80 g (8 tablespoons) cornstarch" }, { "line_type": "ul", "section": "Ingredients", "text": "3 whole eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon vanilla extract" }, { "line_type": "ul", "section": "Ingredients", "text": "200 g puff pastry, rolled to 3–6 mm thick" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat oven to 200°C. If using frozen puff pastry take it out from the freezer." }, { "line_type": "ol", "section": "Procedure", "text": "Heat the milk in a saucepan until scalding but not boiling." }, { "line_type": "ol", "section": "Procedure", "text": "In a bowl, mix the sugar and the cornstarch, then beat in the whole eggs. Very gradually whisk the hot milk into this mixture to avoid cooking the egg. Add the vanilla extract, and return this mixture to the saucepan." }, { "line_type": "ol", "section": "Procedure", "text": "Cook for 5 minutes over medium heat, stirring constantly to avoid curdling. Remove from the heat before it gets to the boiling point." }, { "line_type": "ol", "section": "Procedure", "text": "Line a buttered metal pie pan with the puff pastry to make a crust. Fill the crust with the hot custard." }, { "line_type": "ol", "section": "Procedure", "text": "Bake for 25–30 minutes in the preheated oven until golden on the top. Cool to room temperature, then chill in the refrigerator." } ], "title": "Flan Patissier", "url": "https://en.wikibooks.org/wiki/Cookbook:Flan_Patissier" }

{ "infobox": { "category": "/wiki/Category:Cookie_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Flapjacks (UK) are a type of sweet bar dessert that can be made in less than an hour. They should not be confused with American flapjacks, which are a type of pancake or griddle cake. Also see the traditional Scottish recipe." }, { "line_type": "ul", "section": "Ingredients", "text": "150 g (6 oz) margarine" }, { "line_type": "ul", "section": "Ingredients", "text": "75 g (3 oz) syrup" }, { "line_type": "ul", "section": "Ingredients", "text": "75 g (3 oz) granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "200 g (8 oz) quick rolled oats (not porridge oats)" }, { "line_type": "ol", "section": "Procedure", "text": "Melt the margarine gently in a saucepan." }, { "line_type": "ol", "section": "Procedure", "text": "Once the margarine has melted, add the syrup into the saucepan and stir well." }, { "line_type": "ol", "section": "Procedure", "text": "Add the sugar into the saucepan and stir well." }, { "line_type": "ol", "section": "Procedure", "text": "Add the quick rolled oats into the saucepan, and stir well until well mixed." }, { "line_type": "ol", "section": "Procedure", "text": "Press the mixture into a well greased non-stick tin." }, { "line_type": "ol", "section": "Procedure", "text": "Bake at 180°C (350°F) for 30 minutes (change as necessary for the oven)." }, { "line_type": "ol", "section": "Procedure", "text": "Leave to cool in the tin." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Oats may be unsuitable for people with wheat allergy or celiac disease, because oats can be contaminated with wheat during processing. If cooking for someone with one of these conditions, be sure to look for oats that are specifically marked 'gluten-free' or 'wheat-free'." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "To make this recipe suitable for people with milk or soya allergy use a dairy free, soya free margarine." } ], "title": "Flapjacks", "url": "https://en.wikibooks.org/wiki/Cookbook:Flapjacks" }

{ "infobox": { "category": "/wiki/Category:Dessert_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 oz (28 g) white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "4 oz (112 g) butter" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp golden syrup, warmed" }, { "line_type": "ul", "section": "Ingredients", "text": "8 oz (225 g) rolled oats" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp salt" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat oven to 375 °F (180 °C)." }, { "line_type": "ol", "section": "Procedure", "text": "Beat the butter and sugar until the mixture is creamy, then stir in the warmed golden syrup." }, { "line_type": "ol", "section": "Procedure", "text": "Work in the rolled oats and salt." }, { "line_type": "ol", "section": "Procedure", "text": "Grease a 10 x 8-inch (about 25 x 20 cm) baking tray." }, { "line_type": "ol", "section": "Procedure", "text": "Press mixture into baking tin, and bake in preheated oven for 30 minutes or until brown." }, { "line_type": "ol", "section": "Procedure", "text": "When firm, cut into slices and leave in tin until cool." } ], "title": "Flapjacks (Lower-sugar)", "url": "https://en.wikibooks.org/wiki/Cookbook:Flapjacks_(Lower-sugar)" }

{ "infobox": { "category": "/wiki/Category:Cookie_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Scottish flapjacks are a type of baked bar dessert made with oats." }, { "line_type": "ul", "section": "Ingredients", "text": "75 g butter or margarine" }, { "line_type": "ul", "section": "Ingredients", "text": "50–75 g light brown sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon golden syrup" }, { "line_type": "ul", "section": "Ingredients", "text": "175 g porridge oats" }, { "line_type": "ol", "section": "Procedure", "text": "Put the butter or margarine, sugar, and golden syrup into a saucepan, and stir over a low heat until the fat and sugar have melted." }, { "line_type": "ol", "section": "Procedure", "text": "Add the porridge oats and blend thoroughly." }, { "line_type": "ol", "section": "Procedure", "text": "Press into a well-greased 18 cm square sandwich tin." }, { "line_type": "ol", "section": "Procedure", "text": "Bake in the centre of a moderate oven at 180°C (350°F / gas mark 4) for 25 minutes or until evenly golden brown." }, { "line_type": "ol", "section": "Procedure", "text": "Cut into rectangles in the tin whilst warm." }, { "line_type": "ol", "section": "Procedure", "text": "Allow to become almost cold in the tin before removing." }, { "line_type": "ol", "section": "Procedure", "text": "Enjoy!" }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Replace the sugar and golden syrup with 75 g of honey." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Add 50 g of raisins." } ], "title": "Flapjacks (Traditional Scottish Recipe)", "url": "https://en.wikibooks.org/wiki/Cookbook:Flapjacks_(Traditional_Scottish_Recipe)" }

{ "infobox": { "category": "/wiki/Category:Pastry_recipes", "difficulty": 3, "servings": "4–6", "time": "prep: 45 min" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Fleischkrapfen is a traditional dish originating in Salzburg. In this preparation, meat of all kinds is cut into small pieces and used to fill a fried hand pie. It is an ideal way to make use of leftover meat." }, { "line_type": "p", "section": null, "text": "There is also a \"light version“ of the Fleischkrapfen called Blattlkrapfen or Hasenöhrl. Hasenöhrl is Austrian dialect for \"rabbit ear,\" which describes the shape of the finished item. Hasenöhrl is made nearly the same way as Fleischkrapfen; the only differences are that Hasenöhrl is not filled and its dough is thinner than that used for Fleischkrapfen." }, { "line_type": "p", "section": null, "text": "Fleischkrapfen are traditionally eaten during Carnival. Both Fleischkrapfen and Hasenöhrl are served with sauerkraut." }, { "line_type": "ul", "section": "Ingredients", "text": "200 g rye flour" }, { "line_type": "ul", "section": "Ingredients", "text": "200 g wheat flour" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "40 g butter" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ litres milk" }, { "line_type": "ul", "section": "Ingredients", "text": "400 g potatoes" }, { "line_type": "ul", "section": "Ingredients", "text": "100 g bacon" }, { "line_type": "ul", "section": "Ingredients", "text": "400 g smoked meat" }, { "line_type": "ul", "section": "Ingredients", "text": "1 onion" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Marjoram" }, { "line_type": "ul", "section": "Ingredients", "text": "Parsley" }, { "line_type": "ul", "section": "Ingredients", "text": "4 tbsp butter" }, { "line_type": "ul", "section": "Ingredients", "text": "Shortening or oil for deep frying" }, { "line_type": "ol", "section": "Procedure", "text": "For the dough, mix the two kinds of flour, and season the mixture with a pinch of salt." }, { "line_type": "ol", "section": "Procedure", "text": "Boil up milk and butter, then pour it over the flour and knead it quickly." }, { "line_type": "ol", "section": "Procedure", "text": "For the stuffing, chop the onion and brown it in butter. Add the chopped bacon, the smoked meat, and the boiled and chopped potatoes. Season with salt, pepper, marjoram, and parsley, and let it cool down a little." }, { "line_type": "ol", "section": "Procedure", "text": "Roll the dough into one 4 cm thick piece. Cut it into 2 cm thick slices, and roll into a circle with a rolling pin. Overlay one half of each dough circle with a medium amount of the filling and put the other half over it. Press the edges firmly together." }, { "line_type": "ol", "section": "Procedure", "text": "Heat the oil or shortening to 180°C (350°F). Deep fry the Fleischkrapfen in hot oil until golden brown on all sides." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with sauerkraut on the side (see image)." } ], "title": "Fleischkrapfen (Austrian Meat Pasties)", "url": "https://en.wikibooks.org/wiki/Cookbook:Fleischkrapfen_(Austrian_Meat_Pasties)" }

{ "infobox": { "category": null, "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Fleischnacka or Fleischschnacka,[1] literally \"snails of meat\" (from German \"Fleisch\", meat, and \"Schnecke\", snail) is an Alsatian dish consisting of minced beef (or sometimes other meats, like left over pot-au-feu) rolled in fresh noodle dough and cut into slices, which are then cooked in stock." }, { "line_type": "ul", "section": "Ingredients", "text": "1 lb flour" }, { "line_type": "ul", "section": "Ingredients", "text": "4 ea. eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup water" }, { "line_type": "ul", "section": "Ingredients", "text": "2½ lb minced beef" }, { "line_type": "ul", "section": "Ingredients", "text": "1 large onion" }, { "line_type": "ul", "section": "Ingredients", "text": "3 cloves garlic" }, { "line_type": "ul", "section": "Ingredients", "text": "Nutmeg" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Oil" }, { "line_type": "ul", "section": "Ingredients", "text": "2 pints beef stock" }, { "line_type": "ul", "section": "Ingredients", "text": "4 cups Riesling wine (optional)" }, { "line_type": "ol", "section": "Procedure", "text": "Mix together the flour and eggs, then add the water and salt." }, { "line_type": "ol", "section": "Procedure", "text": "Knead the dough until smooth and set aside for 1 hour." }, { "line_type": "ol", "section": "Procedure", "text": "Mince the onion, parsley, and garlic. Mix into the minced meat along with the eggs, nutmeg, salt and pepper." }, { "line_type": "ol", "section": "Procedure", "text": "Roll out the dough into a rectangle." }, { "line_type": "ol", "section": "Procedure", "text": "Spread the meat filling evenly over the dough and roll up into a cylinder. Seal the edge with water and cut into slices (not too thick)." }, { "line_type": "ol", "section": "Procedure", "text": "Brown the slices in oil." }, { "line_type": "ol", "section": "Procedure", "text": "Add the stock (and wine if used), and cook for 20 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with a green salad." }, { "line_type": "ol", "section": "References", "text": "↑ Though Alsace is a small region of France, its dialect varies pretty much between areas." } ], "title": "Fleischnacka (Alsatian Meat and Pasta Roll)", "url": "https://en.wikibooks.org/wiki/Cookbook:Fleischnacka_(Alsatian_Meat_and_Pasta_Roll)" }

{ "infobox": { "category": "/wiki/Category:Seafood_recipes", "difficulty": 3, "servings": "5 crab cakes", "time": "1 hour" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon Florida Bay seasoning (see note)" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup mayonnaise" }, { "line_type": "ul", "section": "Ingredients", "text": "1 egg" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tablespoon Dijon mustard" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ teaspoon cayenne" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon thinly-sliced chives" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon finely-chopped cilantro" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon ground coriander" }, { "line_type": "ul", "section": "Ingredients", "text": "Juice of ½ lime" }, { "line_type": "ul", "section": "Ingredients", "text": "White pepper, to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt, to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "⅓ cup Italian bread crumbs" }, { "line_type": "ul", "section": "Ingredients", "text": "2 pounds lump crab meat, picked over to remove shell bits and cartilage" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons butter" }, { "line_type": "ol", "section": "Procedure", "text": "Combine Florida Bay seasoning, mayonnaise, egg, mustard, cayenne, chives, cilantro, coriander, and lime juice in a large mixing bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Season to taste with white pepper and kosher salt." }, { "line_type": "ol", "section": "Procedure", "text": "Fold in the bread crumbs and crab meat as gently as possible, trying to avoid breaking up the lumps." }, { "line_type": "ol", "section": "Procedure", "text": "Rest mixture in the refrigerator ½ to 2 hours." }, { "line_type": "ol", "section": "Procedure", "text": "Divide and shape into 5 patties." }, { "line_type": "ol", "section": "Procedure", "text": "Heat butter in a large heavy-bottomed skillet or sauté pan over medium-high heat." }, { "line_type": "ol", "section": "Procedure", "text": "Cook the crab cakes in the butter about 2 minutes per side, until golden brown on both sides." }, { "line_type": "ol", "section": "Procedure", "text": "Lower heat to medium and cook until the cakes are hot but still moist on the inside, about an additional 3 to 5 minutes per side." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Florida Bay seasoning, also known as Old Florida Bay seasoning and Florida seasoning, may be difficult to find locally. It is available through several Internet-based merchants. Alternatively, you could substitute Old Bay seasoning." } ], "title": "Florida Style Crab Cakes", "url": "https://en.wikibooks.org/wiki/Cookbook:Florida_Style_Crab_Cakes" }

{ "infobox": { "category": "/wiki/Category:Cake_recipes", "difficulty": 2, "servings": "8 serving", "time": "30 minutes (refrigerated overnight)" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Flourless chocolate cake is a type of baked chocolate confection. Without flour to provide structure, it is dense and rich. It requires baking and then refrigeration to set." }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup (120 g) white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "4 eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ cup (150 g) unsalted butter" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ cup (150 g) chocolate (suitable for melting)" }, { "line_type": "ol", "section": "Procedure", "text": "Melt the chocolate and butter in a bowl set above another pan of simmering water (or use a double boiler)." }, { "line_type": "ol", "section": "Procedure", "text": "Lightly whisk chocolate mix until smooth, then remove from heat and allow to cool, whilst still stirring." }, { "line_type": "ol", "section": "Procedure", "text": "Beat eggs and sugar in a bowl until the mixture is creamy." }, { "line_type": "ol", "section": "Procedure", "text": "Gradually mix in the melted chocolate along with any other variants (see below)." }, { "line_type": "ol", "section": "Procedure", "text": "Pour mixture into mould (baking tray or 8 individual moulds)." }, { "line_type": "ol", "section": "Procedure", "text": "Cover moulds with aluminium foil and place the moulds in a deeper baking tray." }, { "line_type": "ol", "section": "Procedure", "text": "Pour boiling water into the deep baking tray at a depth that is half that of the moulds." }, { "line_type": "ol", "section": "Procedure", "text": "Bake for approximately 30 minutes in a preheated oven at gas mark 2 (300°F or 150°C). Insert a skewer to check if ready: if skewer comes out clean, then it is ready." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from oven and allow to cool at room temperature." }, { "line_type": "ol", "section": "Procedure", "text": "Cool for approximately 10 hours in a fridge." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from mould, place on a plate and garnish." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The cake can be made to set without refrigeration, by the addition of ½ tsp (3.7 g) guar gum or ¼ tsp (1.9 g) xanthan gum, dispersed in the chocolate mixture." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Try adding 1 tablespoon (15 ml) of dark rum, ½ tablespoon (7.5 ml) vanilla extract, and/or ⅓ cup (90 ml) of strong brewed coffee into the final mixing process for extra flavour." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Whipped cream, chocolate, and/or a dusting of icing sugar are all suitable garnishes." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Try various baking pans and moulds for different shaped cakes." } ], "title": "Flourless Chocolate Cake", "url": "https://en.wikibooks.org/wiki/Cookbook:Flourless_Chocolate_Cake" }

{ "infobox": { "category": "/wiki/Category:Bread_recipes", "difficulty": 3, "servings": "½ sheet", "time": "4 hours, total" }, "text_lines": [ { "line_type": "ol", "section": "Procedure", "text": "In a 4-quart bowl (or the bowl of an electric mixer), combine flour, salt, yeast and water." }, { "line_type": "ol", "section": "Procedure", "text": "With a large metal spoon, stir together until all the flour is absorbed. If you are mixing by hand, repeatedly dip one of your hands or the spoon in cold water and use it, much like a dough hook, to work the dough vigorously into a smooth mass while rotating the bowl in a circular motion with the other hand." }, { "line_type": "ol", "section": "Procedure", "text": "When the dough sets up, wash and dry your hands and let the dough rest for 5 minutes. Then add ¼ cup olive and dip your hand or spoon again in water and continue to work the dough for another 5 minutes until it is smooth and stretchy. The dough should be very sticky, but it should also have some texture and structure. Even if mixed with the wet hands method, it should still pass the windowpane test (snip off a small piece of dough and gently stretch it until it forms a paper-thin, translucent membrane)." }, { "line_type": "ol", "section": "Procedure", "text": "If the dough seems like a batter and does not have enough structure, work in some more flour." }, { "line_type": "ol", "section": "Procedure", "text": "Transfer the dough to an oiled bowl, turn it to coat the dough with the oil, cover it with plastic wrap and refrigerate overnight. The next day, the dough should have nearly doubled in size. If not, allow it to sit at room temperature for about 2 hours or until it doubles in size." }, { "line_type": "ol", "section": "Procedure", "text": "Line a 12-by-17-inch sheet pan (technically called a \"half sheet pan\") with either baking parchment or a silicon baking pad (Silpat)." }, { "line_type": "ol", "section": "Procedure", "text": "Drizzle about 2 tablespoons of olive oil on the parchment or pad and spread it over the surface. Using a plastic bowl scraper dipped in water, gently transfer the dough from the bowl to the pan, taking care to de-gas the dough as little as possible." }, { "line_type": "ol", "section": "Procedure", "text": "Drizzle the remaining ¼ cup olive oil on the surface of the dough." }, { "line_type": "ol", "section": "Procedure", "text": "Using only your fingertips, press down on the dough, creating dimples and pockets all over the surface for the oil to fill. Do not press the dough outward toward the edges of the pan; instead simply press downward at only a slight angle toward the edges. When the dough fills the pan a little more than half full and springs back toward the center, stop pressing and let the dough relax at room temperature for about 15 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Repeat the dimpling process, beginning at the center and gradually working out toward the edges of the pan. This time the dough will nearly fill the pan. Again let the dough relax at room temperature for about 15 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Repeat the dimpling. This time the dough should fill the pan. Let the dough rise for approximately 2 to 3 hours at room temperature or until it fills the pan." }, { "line_type": "ol", "section": "Procedure", "text": "Your dough is now ready for topping and baking." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Makes enough dough for 1 (12-by-17-inch) half sheet pan." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "This bread spends more time in the pizza oven than most crusts, so it requires special toppings that can withstand the heat:\nCaramelized Sweet and Sour Onion Marmalade\nPaper-thin slices of potatoes and onions, seasoned with rosemary\nMarinara Sauce\nPesto Sauce\nRoasted peppers and olives\nGenoa style: just sprinkle with salt" }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Caramelized Sweet and Sour Onion Marmalade" }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Paper-thin slices of potatoes and onions, seasoned with rosemary" }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Marinara Sauce" }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Pesto Sauce" }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Roasted peppers and olives" }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Genoa style: just sprinkle with salt" } ], "title": "Focaccia (Genovese)", "url": "https://en.wikibooks.org/wiki/Cookbook:Focaccia_(Genovese)" }

{ "infobox": { "category": "/wiki/Category:Bread_recipes", "difficulty": 3, "servings": "One 11\"x14\" loaf", "time": "3-4 hours" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Focaccia is a flat, leavened bread native to Italy." }, { "line_type": "ol", "section": "Procedure", "text": "Sprinkle one teaspoon of the yeast over ½ cup of the water in a medium bowl. Stir to mix, and let stand 10 minutes. Stir in ¾ cup flour, cover tightly with plastic and let rise in warm place until doubled, about 45 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "In a large bowl, sprinkle the remaining teaspoon of yeast over 1 cup of warm water, mix and let stand 10 minutes. Add the first yeast mixture (now risen) along with 3 tablespoons of olive oil and 2 teaspoons of salt, mix well. Add the remaining flour gradually, mixing well after each addition until well incorporated." }, { "line_type": "ol", "section": "Procedure", "text": "On a lightly floured work surface, turn the dough out and knead until soft, about 10 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Place the dough in a lightly oiled bowl, cover tightly and let rise in warm place until doubled, about 1 ½ hours." }, { "line_type": "ol", "section": "Procedure", "text": "Oil an 11\" x 14\" (28 cm x 36 cm) baking pan and turn the risen dough out onto the pan, flattening it out to the edges. If the dough springs back too much to cover the pan, allow it to rest for 10 minutes before resuming. Cover with a clean towel and let rise 45 minutes to an hour." }, { "line_type": "ol", "section": "Procedure", "text": "Preheat oven to 425 °F (220 °C). Remove towel and press indentations into the dough with your fingertips, then drizzle with the remaining 2 tablespoons of olive oil, sprinkle with sea salt and place pan in oven. Bake 20 to 25 minutes, or until the top is golden." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the focaccia from the pan as soon as it is out of the oven and let cool on a rack before serving." } ], "title": "Focaccia I", "url": "https://en.wikibooks.org/wiki/Cookbook:Focaccia_I" }

{ "infobox": { "category": "/wiki/Category:Bread_recipes", "difficulty": null, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Focaccia is a type of a somewhat flat yeast bread from Italy. The basic bread is often topped with any of the following: herbs, olive oil, cheese, meats, and vegetables, and can be seen as a precursor to pizza. Focaccia is commonly used for sandwiches." }, { "line_type": "ol", "section": "Procedure", "text": "Combine 1 cup flour, sugar, salt, and yeast. Mix well." }, { "line_type": "ol", "section": "Procedure", "text": "Heat water and vegetable oil until warm, and add to yeast mixture along with the egg." }, { "line_type": "ol", "section": "Procedure", "text": "Mix with an electric mixer at low speed until moistened. Beat for 2 additional minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in 1 ¾ cup flour (half of remaining total) while beating, until dough pulls away from side of bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Knead in 1 ¾ cup flour on floured surface. Cover dough with a bowl, and let sit for 5 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Place dough on a greased baking sheet. Roll out to 12-inch circle. Cover with greased plastic wrap and a cloth towel. Place in a warm place for 30 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Uncover dough, and poke holes in it with a spoon handle at 1 inch intervals. Drizzle olive oil on dough, and sprinkle with crushed rosemary." }, { "line_type": "ol", "section": "Procedure", "text": "Bake at 400 °F (205 °C) for 17 to 27 minutes, until just golden. Remove from baking sheet, and cool on rack." } ], "title": "Focaccia II", "url": "https://en.wikibooks.org/wiki/Cookbook:Focaccia_II" }

{ "infobox": { "category": "/wiki/Category:Vegetarian_recipes", "difficulty": 3, "servings": "8", "time": "1 hour" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "Focaccia Genovese Dough" }, { "line_type": "ul", "section": "Ingredients", "text": "1½ cups Sweet and Sour Onion Marmalade" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ pounds blue cheese, crumbled or cut into ½-inch pieces" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup coarsely chopped walnuts" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat oven to 500°F." }, { "line_type": "ol", "section": "Procedure", "text": "When the focaccia is fully risen and ready to bake, gently spread onion marmalade evenly over surface. Evenly distribute blue cheese over onion marmalade and scatter walnuts over the top." }, { "line_type": "ol", "section": "Procedure", "text": "Place the sheet pan on the middle shelf of the oven, lower temperature to 450°F, and bake for 20 minutes. Rotate pan 180 degrees and bake for 20 to 25 minutes, until the dough is golden on the bottom and top." }, { "line_type": "ol", "section": "Procedure", "text": "When the baking is complete, set up a cooling rack inside a sheet pan and immediately remove the focaccia from the pan by using a metal spatula or pastry blade to break all contact with the walls of the pan. Place the spatula or blade between the focaccia and the parchment or pad and lift the edge up. Then jiggle the focaccia out of the pan onto the cooling rack. Pour any excess oil from the pan over the top of the focaccia. Let the focaccia cool for at least 20 minutes before slicing and serving." } ], "title": "Focaccia with Onion Marmalade, Blue Cheese, and Walnuts", "url": "https://en.wikibooks.org/wiki/Cookbook:Focaccia_with_Onion_Marmalade,_Blue_Cheese,_and_Walnuts" }

{ "infobox": { "category": "/wiki/Category:Dessert_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Foi Thong (Golden Egg Yolk Thread) is a famous Thai dessert.The word foi means thread, and the word thong means gold. It is very delicious and sweet. It has Portuguese culinary influences and it's based on a Portuguese treat called fios de ovos." }, { "line_type": "ul", "section": "Ingredients", "text": "6 duck egg yolks" }, { "line_type": "ul", "section": "Ingredients", "text": "3 chicken egg yolks" }, { "line_type": "ul", "section": "Ingredients", "text": "1 kilogram white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 liter water" }, { "line_type": "ul", "section": "Ingredients", "text": "2 pandan leaves" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons egg white" }, { "line_type": "ul", "section": "Equipment", "text": "Wok" }, { "line_type": "ul", "section": "Equipment", "text": "Chopsticks or skewers" }, { "line_type": "ul", "section": "Equipment", "text": "Funnel with small opening or squeeze bag (piping bag) for drizzling" }, { "line_type": "ol", "section": "Recipe", "text": "Prepare your eggs by separating egg whites and yolks. Strain egg yolks with muslin cotton." }, { "line_type": "ol", "section": "Recipe", "text": "Combine the sugar and water in wok. Add the pandan leaves, and heat the sugar mixture on high heat until sugar is dissolved and bubbling." }, { "line_type": "ol", "section": "Recipe", "text": "Lower the heat slightly when the syrup is bubbling." }, { "line_type": "ol", "section": "Recipe", "text": "Place the egg yolks in the funnel or piping bag. Snip a very small hole for the egg yolks to pass through." }, { "line_type": "ol", "section": "Recipe", "text": "Drizzle or pour the yolks in a circular motion into the hot syrup. Make about 15–30 circles" }, { "line_type": "ol", "section": "Recipe", "text": "Wait for the yolk threads to cook in the syrup for about 1 minute." }, { "line_type": "ol", "section": "Recipe", "text": "Use chopsticks to remove the yolk threads, fold, and rest them on cooling tray." }, { "line_type": "ol", "section": "Recipe", "text": "Repeat the drizzling and cooking steps until all yolk is used up." } ], "title": "Foithong (Egg Threads in Syrup)", "url": "https://en.wikibooks.org/wiki/Cookbook:Foithong_(Egg_Threads_in_Syrup)" }

{ "infobox": { "category": null, "difficulty": 3, "servings": "4", "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "400 g (1 lb) Gruyêre cheese, grated" }, { "line_type": "ul", "section": "Ingredients", "text": "400 g (1 lb) Emmenthaler cheese, grated" }, { "line_type": "ul", "section": "Ingredients", "text": "400 ml (2 cups) dry white wine" }, { "line_type": "ul", "section": "Ingredients", "text": "1 or more cloves garlic" }, { "line_type": "ul", "section": "Ingredients", "text": "4 tsp cornstarch" }, { "line_type": "ul", "section": "Ingredients", "text": "50 ml (¼ cup) kirschwasser" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper, freshly ground" }, { "line_type": "ul", "section": "Ingredients", "text": "Nutmeg, freshly grated" }, { "line_type": "ul", "section": "Ingredients", "text": "1 lb or more baguettes (French bread), cut into bite-size cubes" }, { "line_type": "ol", "section": "Procedure", "text": "Rub a caquelon (fondue pot) with the clove of garlic. Alternatively, if one likes more garlic, chop finely and throw in the caquelon." }, { "line_type": "ol", "section": "Procedure", "text": "Add the dry white wine and warm slightly on the stove top, over a low flame." }, { "line_type": "ol", "section": "Procedure", "text": "Mix the cornstarch with the cheese so that the cheese particles are well dusted, and add to the warm wine." }, { "line_type": "ol", "section": "Procedure", "text": "Melt the cheese, stirring constantly in a figure eight pattern. Stir until the mixture has thickened and starts to boil up." }, { "line_type": "ol", "section": "Procedure", "text": "Away from the heat, add the kirschwasser and blend in. Traditionally, the cornstarch is mixed into a slurry with the schnapps and added with it at this point. However, adding the cornstarch with the cheese makes it less likely that the fondue will separate and this method is used in many recipes for fondue." }, { "line_type": "ol", "section": "Procedure", "text": "Season with nutmeg and freshly ground pepper (black or white as you prefer)." }, { "line_type": "ol", "section": "Procedure", "text": "Bring to the boil another 1 or 2 times." }, { "line_type": "ol", "section": "Procedure", "text": "Bring the caquelon to the table and place on the stand over a spirit burner. The heat should be regulated carefully so that the fondue stays hot but does not boil." }, { "line_type": "p", "section": "Procedure", "text": "If you are in a hurry, follow this method. As unconventional as it method is, it almost guarantees that your fondue will not separate because the stabilizing properties of the cornstarch are activated at the start." }, { "line_type": "ol", "section": "Procedure", "text": "Pour the wine into a cold caquelon with the garlic." }, { "line_type": "ol", "section": "Procedure", "text": "Mix the cornstarch to a slurry with the schnapps and add it to the wine." }, { "line_type": "ol", "section": "Procedure", "text": "Now heat rapidly while whisking until the wine boils up and thickens." }, { "line_type": "ol", "section": "Procedure", "text": "Lower the heat and add the cheese a handful at a time until it melts, stirring constantly." }, { "line_type": "p", "section": "Procedure", "text": "Each diner has a dinner plate to hold bread cubes and accompaniments, and catch drips. Skewer cubes of bread with a fondue fork and dip into the cheese, turning the fork over to coat all sides. If you are especially hygiene conscious, agree between yourselves to slide the bread off onto your plates and eat it with a separate fork, resting the fondue fork in the caquelon while you are eating." }, { "line_type": "p", "section": "Troubleshooting", "text": "If the right conditions for emulsification are not present, the aqueous and fatty components of a fondue may separate in much the same way as a mayonnaise may do so. This can be caused by the wrong proportion of liquid to fat. In mayonnaise making, the problem occurs as a result of adding the oil too quickly. In a fondue the problem may occur in a number of ways:" }, { "line_type": "ol", "section": "Troubleshooting", "text": "When using the traditional method (straight wine and cheese), melting occurs too rapidly." }, { "line_type": "ol", "section": "Troubleshooting", "text": "The water boils off leaving too much fat in proportion to aqueous component." }, { "line_type": "ol", "section": "Troubleshooting", "text": "The aqueous component is too great to hold an emulsion." }, { "line_type": "ol", "section": "Troubleshooting", "text": "There is insufficient starch to stabilize the emulsion." }, { "line_type": "ol", "section": "Troubleshooting", "text": "A combination of the above." }, { "line_type": "p", "section": "Troubleshooting", "text": "The most effective solution is to:" }, { "line_type": "ol", "section": "Troubleshooting", "text": "Dissolve some more cornstarch in a half cup (50 ml) of wine." }, { "line_type": "ol", "section": "Troubleshooting", "text": "Put the fondue back on the stove top over medium heat." }, { "line_type": "ol", "section": "Troubleshooting", "text": "When it is boiling, lower the heat and slowly add the slurry while beating vigorously until thickening of the starch has occurred." }, { "line_type": "ol", "section": "Troubleshooting", "text": "If it is too thick, add more wine, a little at a time until the right consistency is achieved, stirring constantly." }, { "line_type": "ol", "section": "Troubleshooting", "text": "If necessary add some more grated cheese to taste." }, { "line_type": "p", "section": "Troubleshooting", "text": "Once you learn how it's done, this is always effective." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "It is necessary to use bread of the correct texture and size. The bread should not be too soft and it should be cubed in such a way that each cube retains part of the crust. The cube is then pierced through the crust into the crumb. This prevents the bread from slipping off into the fondue. This sometimes happens anyway, of course, and in Switzerland there is a tradition when eating fondue in a restaurant (optional depending on the crowd), that if one is guilty, one buy a round of schnapps for the whole party." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "A rule of thumb is to use 200 g (8 oz) cheese per 100 ml (½ cup) wine" } ], "title": "Fondue Neuchateloise", "url": "https://en.wikibooks.org/wiki/Cookbook:Fondue_Neuchateloise" }

{ "infobox": { "category": "/wiki/Category:Sandwich_recipes", "difficulty": 2, "servings": "8–10", "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "The fool's gold loaf is a rather unusual sandwich, consisting of a whole French loaf filled with margarine, bacon, peanut butter and jelly. It is famous for being a favorite of Elvis Presley." }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp margarine" }, { "line_type": "ul", "section": "Ingredients", "text": "1 loaf French white bread" }, { "line_type": "ul", "section": "Ingredients", "text": "1 lb (450 g) bacon slices" }, { "line_type": "ul", "section": "Ingredients", "text": "1 jar of smooth peanut butter" }, { "line_type": "ul", "section": "Ingredients", "text": "1 jar of grape jelly (US) or jam (UK)" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat the oven to 350°F (180°C). Spread the margarine generously all over all sides of the loaf. Place it on a baking sheet in the oven." }, { "line_type": "ol", "section": "Procedure", "text": "Meanwhile, fry the bacon in a bit of oil until it is crisp, and drain it thoroughly on paper towels." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the loaf from the oven when it is evenly browned, after approximately 15 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Slice the loaf lengthwise and hollow out the interior, leaving as much bread along the walls as desired." }, { "line_type": "ol", "section": "Procedure", "text": "Slather a thick layer of peanut butter in the cavity of the loaf and follow with another thick layer of grape jelly. Use lots of both." }, { "line_type": "ol", "section": "Procedure", "text": "Arrange the bacon slices inside the cavity, or, if desired, layer the bacon slivers between the peanut butter and jelly. Close the loaf, slice and eat." } ], "title": "Fool's Gold Loaf", "url": "https://en.wikibooks.org/wiki/Cookbook:Fool%27s_Gold_Loaf" }

{ "infobox": { "category": "/wiki/Category:Stew_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Footi can be best described as a flavorful stew abundant in aubergines and tomatoes. It closely resembles a chili and could be alternatively referred to as \"Chilli con Berenjena.\" This recipe is entirely plant-based, emphasizing a generous amount of vegetables while incorporating beans for a natural protein boost. Traditionally, this delectable dish is served by pouring it over rice. However, you can also enjoy it alongside a Guinean swallow called fufu." }, { "line_type": "ul", "section": "Ingredients", "text": "Rice bran oil (or other vegetable oil)" }, { "line_type": "ul", "section": "Ingredients", "text": "Onions, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "Habanero chile, deseeded and minced" }, { "line_type": "ul", "section": "Ingredients", "text": "Aubergines, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Okra, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Vegetable stock" }, { "line_type": "ul", "section": "Ingredients", "text": "Pomodoro sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "Mixed dried beans, soaked" }, { "line_type": "ol", "section": "Procedure", "text": "Heat some oil in a large pot over medium heat. Add the onions and chiles, and sauté for a few minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Add the aubergines and okra. Cook for a few more minutes, stirring occasionally." }, { "line_type": "ol", "section": "Procedure", "text": "Add the remaining ingredients, and simmer until the aubergines are soft and thoroughly cooked, which should take approximately 30–40 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Serve over wholegrain rice." } ], "title": "Footi (Guinean Vegetable Stew)", "url": "https://en.wikibooks.org/wiki/Cookbook:Footi_(Guinean_Vegetable_Stew)" }

{ "infobox": { "category": "/wiki/Category:American_recipes", "difficulty": 2, "servings": "16", "time": "40 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "One pizza, divided into four flavor quadrants." }, { "line_type": "ul", "section": "Ingredients", "text": "Cooking spray" }, { "line_type": "ul", "section": "Ingredients", "text": "Corn meal" }, { "line_type": "ul", "section": "Ingredients", "text": "1 can refrigerated pizza crust" }, { "line_type": "ul", "section": "Ingredients", "text": "2 teaspoons olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup (2 ounces) shredded cheddar cheese" }, { "line_type": "ul", "section": "Ingredients", "text": "1½ cups (6 ounces) shredded mozzarella cheese" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon chopped red onion" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup BBQ sauce mixed with shredded chicken" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon shredded (fresh) Parmesan cheese" }, { "line_type": "ul", "section": "Ingredients", "text": "4–5 ¼-inch slices Roma (aka plum) tomatoes" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon thin strips of fresh basil" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons pizza sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "2 slices Canadian bacon, cut in quarters" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup drained chopped pineapple" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons pizza sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "8–10 slices pepperoni" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat oven to 425°F." }, { "line_type": "ol", "section": "Procedure", "text": "Spray cookie sheet with cooking spray." }, { "line_type": "ol", "section": "Procedure", "text": "Sprinkle lightly with cornmeal, if desired." }, { "line_type": "ol", "section": "Procedure", "text": "Unroll pizza dough and press out on cookie sheet into a 12 x 14-inch shape." }, { "line_type": "ol", "section": "Procedure", "text": "Brush dough with olive oil." }, { "line_type": "ol", "section": "Procedure", "text": "Bake crust for 6–8 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Sprinkle shredded cheddar cheese over the crust in a cross shape to divide crust in fourths." }, { "line_type": "ol", "section": "Procedure", "text": "In each corner, spread one of the above toppings (or one of your own!)." }, { "line_type": "ol", "section": "Procedure", "text": "Sprinkle mozzarella cheese over the top of all." }, { "line_type": "ol", "section": "Procedure", "text": "Bake another 10–14 minutes, until cheese is bubbly but not burned." }, { "line_type": "ol", "section": "Procedure", "text": "Cut each corner into 4 squares." } ], "title": "Four in One Pizza", "url": "https://en.wikibooks.org/wiki/Cookbook:Four_in_One_Pizza" }

{ "infobox": { "category": "/wiki/Category:Beverage_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Frappé coffee is a refreshing drink of Greek origin, perfect on a summer's day." }, { "line_type": "ul", "section": "Ingredients", "text": "1–2 spoons of instant coffee" }, { "line_type": "ul", "section": "Ingredients", "text": "Tall glass of cold water" }, { "line_type": "ul", "section": "Ingredients", "text": "1–3 spoons of sugar (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "3–5 ice cubes (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Milk (optional; condensed/evaporated milk works best)" }, { "line_type": "ol", "section": "Procedure", "text": "Put coffee and sugar in a shaker or tall glass and add a little water, just enough to cover the mixture (about 10 ml, or a couple of teaspoonfuls)." }, { "line_type": "ol", "section": "Procedure", "text": "Shake or stir with mixer until the mixture becomes foamy." }, { "line_type": "ol", "section": "Procedure", "text": "Fill the glass with cold water." }, { "line_type": "ol", "section": "Procedure", "text": "Add ice cubes, milk (preferably evaporated or condensed milk) or cream to taste." }, { "line_type": "ol", "section": "Procedure", "text": "Sip with a straw." }, { "line_type": "ul", "section": "Types", "text": "Ratio of Sugar to Coffee >2/1: Frappé glykós (sweet)" }, { "line_type": "ul", "section": "Types", "text": "Ratio of Sugar to Coffee 1/1: Frappé métrios (medium)" }, { "line_type": "ul", "section": "Types", "text": "No sugar: Frappé skétos (plain)" }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "You can also add Baileys or a ball of ice cream." }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "By including the ice when shaking or stirring the coffee, it allows the foam to become more aerated and frothier. Once this has been done, you can then top up with water and/or milk." }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "Adding milk makes the beverage referred to as mé gála (with milk), e.g. Frappé glykó me gala or frappógalo." }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "Instead of shaking the initial coffee/sugar/water mix, it can also be beaten with a teaspoon. This needs patience because takes a while to form the mix into a stiff, thick, thoroughly aerated, light brown mousse with a texture like meringue. The advantage of this more troublesome method is that the foam produced when the rest of the water is added is richer and lasts longer. This foam can also withstand hot water, and produce an effect akin to espresso crema." } ], "title": "Frappé Coffee", "url": "https://en.wikibooks.org/wiki/Cookbook:Frapp%C3%A9_Coffee" }

{ "infobox": { "category": "/wiki/Category:Marinade_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Fred steak is a marinated beef steak sold by Schaub's Meat, Fish and Poultry Market in the Stanford Shopping Center in Palo Alto, California, United States. Its primary characteristic is its very black color—it looks burnt, even when raw. The dark covering forms a crust during a cooking. The marinade is a secret, though some imitations have been developed." }, { "line_type": "ul", "section": "Ingredients", "text": "1½ cup brewed coffee" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup red wine" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup molasses" }, { "line_type": "ul", "section": "Ingredients", "text": "⅓ cup Balsamic vinegar" }, { "line_type": "ul", "section": "Ingredients", "text": "⅓ cup Tamari sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "⅓ cup Worcestershire sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "2 Tbsp chili powder" }, { "line_type": "ul", "section": "Ingredients", "text": "6 cloves garlic" }, { "line_type": "ol", "section": "Procedure", "text": "Combine all ingredients together to make marinade." }, { "line_type": "ol", "section": "Procedure", "text": "Use to marinate meat." }, { "line_type": "ul", "section": "External Links", "text": "San Francisco Chronicle article on Schaub's and Fred Steak" }, { "line_type": "ul", "section": "External Links", "text": "Paly Voice Article on Fred" }, { "line_type": "ul", "section": "External Links", "text": "Yahoo Local Review" } ], "title": "Fred Steak Marinade", "url": "https://en.wikibooks.org/wiki/Cookbook:Fred_Steak_Marinade" }

{ "infobox": { "category": "/wiki/Category:Beverage_recipes", "difficulty": 4, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Free beer, also known as Vores Øl in Danish, is a beer with its recipe licensed under a CC-BY-SA license." }, { "line_type": "p", "section": null, "text": "Version 4.0 (Codename: Skands) (19 L, ALL-GRAIN) OG = 1.054 FG = 1.014 IBU = 32 SRM = 19 ABV = 5.1 %)" }, { "line_type": "ul", "section": "Ingredients", "text": "3.8 kg Maris Otter (3.0 SRM)" }, { "line_type": "ul", "section": "Ingredients", "text": "800 g Munich Malt (7.1 SRM)" }, { "line_type": "ul", "section": "Ingredients", "text": "200 g Crystal Malt (66.0 SRM)" }, { "line_type": "ul", "section": "Ingredients", "text": "100 g Brown Malt (95.4 SRM)" }, { "line_type": "ul", "section": "Ingredients", "text": "80 g Carafa Special Type III (710.7 SRM)" }, { "line_type": "ul", "section": "Ingredients", "text": "7.48 AAU Northern Brewer hop pellets (FWH.)" }, { "line_type": "ul", "section": "Ingredients", "text": "25 g of 8.5% alpha acid" }, { "line_type": "ul", "section": "Ingredients", "text": "2.92 AAU Williamette hop pellets (7 min.)" }, { "line_type": "ul", "section": "Ingredients", "text": "15 g of 5.5% alpha acid" }, { "line_type": "ul", "section": "Ingredients", "text": "35 g guaraná berries" }, { "line_type": "ul", "section": "Ingredients", "text": "London ale (White Labs #WLP013)" }, { "line_type": "ol", "section": "Procedure", "text": "Crush guaraná beans and infuse in 1 quart of hot boiled water (max temperature 78 °C)." }, { "line_type": "ol", "section": "Procedure", "text": "Filter the mixture and add to the boiling wort the last 15 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Mash crushed grains at 66 °C in 135 L of water." }, { "line_type": "ol", "section": "Procedure", "text": "Hold mash at 66 °C for 60 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Heat to 72 °C." }, { "line_type": "ol", "section": "Procedure", "text": "Hold mash at 72 °C for 5 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Heat to 78 °C." }, { "line_type": "ol", "section": "Procedure", "text": "Hold mash at 78 °C for 10 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Sparge with 15.5 L of 78 °C water." }, { "line_type": "ol", "section": "Procedure", "text": "Collect 22.7 L of wort." }, { "line_type": "ol", "section": "Procedure", "text": "Remember to add Northern Brewer hops at the beginning of sparge a.k.a. First Wort Hops/FWH." }, { "line_type": "ol", "section": "Procedure", "text": "Boil wort for 60 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Add the Guaraná mixture the last 15 minutes and the Willamette hops the last 7 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Cool wort to 19.5 °C and transfer to clean and disinfected fermenter. Remember to aerate the cooled wort, dissolving as much oxygen as possible in the wort." }, { "line_type": "ol", "section": "Procedure", "text": "Pitch yeast." }, { "line_type": "ol", "section": "Procedure", "text": "Ferment at 19.5 °C until fermentation is completed (about 7–10 days)." }, { "line_type": "ol", "section": "Procedure", "text": "Dissolve 90 g of sugar in a small amount boiling water." }, { "line_type": "ol", "section": "Procedure", "text": "Put the sugar mixture in a clean and disinfected container, and transfer the fermented beer to it. This will ensure even distribution of carbonation sugar. Leave as much yeast sediment/trub as possible in the fermenter. Be careful not to aerate the fermented beer in the process." }, { "line_type": "ol", "section": "Procedure", "text": "Bottle for carbonation, and leave at 19.5 °C for 7–10 days." }, { "line_type": "ol", "section": "Procedure", "text": "Store bottles at 4–8 °C for another 14–30 days." }, { "line_type": "ol", "section": "Procedure", "text": "Serve cold and enjoy." }, { "line_type": "ul", "section": "External Links", "text": "Freebeer.org recipe" } ], "title": "Free Beer", "url": "https://en.wikibooks.org/wiki/Cookbook:Free_Beer" }

{ "infobox": { "category": "/wiki/Category:Bread_recipes", "difficulty": 3, "servings": null, "time": "3–4 hours" }, "text_lines": [ { "line_type": "ol", "section": "Procedure", "text": "In a small bowl, soften yeast in warm water." }, { "line_type": "ol", "section": "Procedure", "text": "Combine salt and lukewarm water in large bowl. Beat in 2 cups flour." }, { "line_type": "ol", "section": "Procedure", "text": "Blend in yeast, and stir in enough flour to make stiff dough." }, { "line_type": "ol", "section": "Procedure", "text": "Turn out dough on floured surface. Knead 10 to 15 minutes, working in last of flour (you may want to do this with a heavy duty electric mixer with dough hooks)." }, { "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": "Let rise until doubled (a finger impression should stay), about an hour, depending on temperature." }, { "line_type": "ol", "section": "Procedure", "text": "Punch down dough, turn out on floured surface, and divide in half." }, { "line_type": "ol", "section": "Procedure", "text": "Cover dough and rest for 10 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Shape each half of dough into a 5 x 12-inch rectangle." }, { "line_type": "ol", "section": "Procedure", "text": "Roll up each portion tightly, starting on the long side, sealing as you roll, tapering if you like." }, { "line_type": "ol", "section": "Procedure", "text": "Place each loaf diagonally, seam side down, on a greased baking sheet sprinkled with corn meal." }, { "line_type": "ol", "section": "Procedure", "text": "Use a floured sharp knife or razor blade to make ¼-inch slashes diagonally in the tops of the loaves." }, { "line_type": "ol", "section": "Procedure", "text": "Beat egg white until foamy, adding a tablespoon of water. Brush top and sides of loaves with egg mixture." }, { "line_type": "ol", "section": "Procedure", "text": "Cover with damp cloth, not touching loaves (drape cloth over inverted glasses). Let loaves rise until doubled, 60–75 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Turn on oven to preheat to 375°F." }, { "line_type": "ol", "section": "Procedure", "text": "Bake until light brown, about 20 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Brush loaves with egg mixture again. Bake another 15–20 minutes, or until done." }, { "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, 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." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "For even crispier crust, brush each time with plain water." } ], "title": "French Bread", "url": "https://en.wikibooks.org/wiki/Cookbook:French_Bread" }

{ "infobox": { "category": "/wiki/Category:Beef_recipes", "difficulty": 2, "servings": null, "time": "45 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Pâté chinois (Chinese pie) is a traditional French Canadian main course, and is often served during the cold months of the year. It is typically served with pickled beets." }, { "line_type": "ul", "section": "Ingredients", "text": "8 medium fresh whole white potatoes" }, { "line_type": "ul", "section": "Ingredients", "text": "2 lbs ground beef" }, { "line_type": "ul", "section": "Ingredients", "text": "1 small yellow or Spanish onion, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1 small green bell pepper (optional), chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1 can (15 oz) whole kernel corn, drained, or creamed sweet corn with sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp butter" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup milk" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper" }, { "line_type": "ol", "section": "Procedure", "text": "Boil potatoes in lightly salted water until soft, drain. Mash potatoes, adding 2 tbsp butter and just enough milk to achieve a spreadable consistency. Set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Brown ground beef with onions and peppers. Drain fat and put ground beef mixture in bottom of casserole dish." }, { "line_type": "ol", "section": "Procedure", "text": "Mix creamed corn and whole kernel corn, then spread over beef." }, { "line_type": "ol", "section": "Procedure", "text": "Spread the mashed potatoes across the top to form a 'crust'. Lightly sprinkle with paprika, and salt/pepper to taste, and make tracks with a fork, if desired." }, { "line_type": "ol", "section": "Procedure", "text": "Bake uncovered at 400°F until the potatoes are golden brown (approximately 30 minutes)." }, { "line_type": "ol", "section": "Procedure", "text": "Serve hot with a generous portion of sliced chilled pickled beets." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Mix ½ cup grated Parmesan cheese with potatoes, or place shredded sharp cheddar cheese on top of potatoes before cooking." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "See also Shepherd's Pie." } ], "title": "French Canadian Shepherd's Pie (Pâté Chinois)", "url": "https://en.wikibooks.org/wiki/Cookbook:French_Canadian_Shepherd%27s_Pie_(P%C3%A2t%C3%A9_Chinois)" }

{ "infobox": { "category": "/wiki/Category:Salad_dressing_recipes", "difficulty": 1, "servings": "6 (¼ cup each)", "time": "10 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "French dressing is a salad dressing commonly used with green salads. It can also be used as a sandwich spread, or many other uses. A commercial version is also called \"Catalina Dressing\"." }, { "line_type": "ul", "section": "Ingredients", "text": "⅔ cup ketchup" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ cup white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup white wine vinegar" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup vegetable oil" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup minced onion" }, { "line_type": "ul", "section": "Ingredients", "text": "2 teaspoons paprika" }, { "line_type": "ul", "section": "Ingredients", "text": "2 teaspoons Worcestershire sauce" }, { "line_type": "ol", "section": "Procedure", "text": "Combine all ingredients in a food processor or blender, and process until smooth. The goal is to have a smooth red/orange sauce." }, { "line_type": "ol", "section": "Procedure", "text": "Pour the sauce into a bowl and chill covered in the refrigerator for at least 30 minutes prior to use." }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "Instead of using the blender, you can whisk the ingredients in a bowl." }, { "line_type": "ul", "section": "Warnings", "text": "Keep refrigerated" } ], "title": "French Dressing", "url": "https://en.wikibooks.org/wiki/Cookbook:French_Dressing" }

{ "infobox": { "category": "/wiki/Category:Side_dish_recipes", "difficulty": null, "servings": "2", "time": "30 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "French fries (or chips) are a well-known element of fast food." }, { "line_type": "ul", "section": "Ingredients", "text": "Potatoes (those with a high dry matter content such as Russet or Maris Piper work best)" }, { "line_type": "ul", "section": "Ingredients", "text": "Cooking oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ol", "section": "Procedure", "text": "Peel potatoes, and cut into thin straw-like pieces." }, { "line_type": "ol", "section": "Procedure", "text": "Wash potatoes well with water to remove excess starch." }, { "line_type": "ol", "section": "Procedure", "text": "Place fries in a saucepan with water, and simmer or parboil on the stove for about 15 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Drain the fries, and dry them well." }, { "line_type": "ol", "section": "Procedure", "text": "Deep fry in 175°C vegetable oil, lard, or drippings for 4–5 minutes until light golden and crisp." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from oil, and place on plate with paper towels to absorb the leftover cooking oil. Transfer to another plate if necessary." }, { "line_type": "ol", "section": "Procedure", "text": "Add salt and shake to ensure all French fries are evenly salted." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You can vary the size of the potato slices. Thick wedge shapes are home-style fries or English-style chips, while thinly julienned potatoes make for shoestring potatoes. Cooking times will need to be adjusted accordingly." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Try adding other spices after cooking. Minced garlic is popular in California cuisine." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Instead of ketchup, serve with mayonnaise, gravy, barbecue sauce, or salt, hummus, and vinegar." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "For poutine (a French-Canadian treat), toss cooked fries with cheese curds and smother with gravy." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Some cook the fries a single time in a generous amount of oil pre-heated to a temperature around 375 °F (190 °C) until they are golden and slightly crisp." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The method recommended by most cookbooks and used by many restaurants, is to cook them in two stages: first at around 350 °F (177 °C) until the fries are nearly cooked but limp and pale; after they have been removed from the oil and allowed to cool, they are briefly fried at a higher temperature of around 375 °F (190 °C) until golden and crisp." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "A method attributed to the celebrated French chef Joël Robuchon for the home cook says to put the sliced potatoes into a saucepan with just enough cold oil in it to cover the potatoes, then to cook them over high heat until golden, stirring occasionally.[1]" }, { "line_type": "ul", "section": "Warnings", "text": "Do not attempt to extinguish fat fires with water! If the oil becomes too hot, it may catch fire. Do not attempt to extinguish it with water, as this will cause an explosive reaction: oil floats on water, so water will only help the oil move up and get more oxygen. Instead, turn off the stove if possible, try to cover fire with a lid or any other piece of solid, non-flammable material, and use a class B fire extinguisher if the fire is still not under control. If that fails to work, evacuate and call the emergency service." }, { "line_type": "ul", "section": "Recipes featuring French fries", "text": "Poutine" }, { "line_type": "ul", "section": "Recipes featuring French fries", "text": "Fish and Chips" }, { "line_type": "ul", "section": "Recipes featuring French fries", "text": "Chips, Cheese and Gravy" } ], "title": "French Fries", "url": "https://en.wikibooks.org/wiki/Cookbook:French_Fries" }

{ "infobox": { "category": "/wiki/Category:Potato_recipes", "difficulty": 4, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Ideally, Belgian fries have a golden to golden-brown appearance, and a bite through the crispy outside should reveal a soft inside. The ratio of crispy exterior to soft interior is determined by the thickness of the fries, which can range from 10–13 mm and as thin as 5 mm." }, { "line_type": "ul", "section": "Ingredients", "text": "Potatoes (those with a high dry matter content such as Russet or Maris Piper work best)" }, { "line_type": "ul", "section": "Ingredients", "text": "Cooking oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ol", "section": "Procedure", "text": "Prefry potatoes for about 7–12 minutes in 130–186 °C (275°F–365°F) fat to cook the inner part without burning the outside. When the fries are added to the oil, the oil at first cools quickly and is kept at low temperature to prevent the potatoes from burning. The fries should stay a pale beige to yellow color and not be too dry." }, { "line_type": "ol", "section": "Procedure", "text": "Remove fries from oil, toss to avoid clumping, and allow to cool down and dry for at least 30 minutes to make the fries more crispy and less greasy later. This intermediate product can be either frozen for 'instant' deep-frying later, or as several batches of 'pre-fried' fries prepared for rapid frying and almost serving later." }, { "line_type": "ol", "section": "Procedure", "text": "Deep-fry for about 2–5 minutes in 175–195 °C fat, depending on the initial temperature of the fries. Work in small enough batches to keep the oil at 125–160 °C for the first 30 seconds of frying. You want to have enough cooking time (7–16 minutes) without allowing the fries to become too greasy." }, { "line_type": "ol", "section": "Procedure", "text": "Cool and dry the fries for at least 25 minutes to make them more crispy later. Cooling the fries may help precipitate the oil making it less greasy later." }, { "line_type": "ol", "section": "Procedure", "text": "Sturdily toss, centrifuge by spinning around in a container, and toss a second time to remove excessive fat." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You can prevent greasiness by cooking fries at high oil temperatures at the start of the pre-cooking; once this stage has been achieved, the fries will not get much greasier during longer cooking later." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "In a good professional friterie stand, the cut is done in a single action by driving the whole peeled potato standing vertically, through a horizontal raster of crosswise sharp blades. This easily removable (for cleaning) and exchangeable set of blades defines the thickness of the frites." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Some potatoes like Bintjes or Russet potatoes can produce a fried fish, beefy and pastry-like fragrance after being fried for over 10 minutes above 118 °C." } ], "title": "French Fries (Belgian)", "url": "https://en.wikibooks.org/wiki/Cookbook:French_Fries_(Belgian)" }

{ "infobox": { "category": "/wiki/Category:Beverage_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "The French martini is a cocktail served in two forms, sometimes referred to as \"classic\" and \"modern.\" The modern form is presented here." }, { "line_type": "ul", "section": "Ingredients", "text": "4 parts vodka" }, { "line_type": "ul", "section": "Ingredients", "text": "1 part pineapple juice" }, { "line_type": "ul", "section": "Ingredients", "text": "1 part Chambord (or other raspberry/blackberry liqueur)" }, { "line_type": "ul", "section": "Ingredients", "text": "2 maraschino cherries" }, { "line_type": "ol", "section": "Procedure", "text": "Shake ingredients with ice." }, { "line_type": "ol", "section": "Procedure", "text": "Serve in a cocktail glass with maraschino cherries." } ], "title": "French Martini", "url": "https://en.wikibooks.org/wiki/Cookbook:French_Martini" }

{ "infobox": { "category": "/wiki/Category:Meringue_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Also called common meringue, French meringue is a simple meringue made by whipping egg whites and beating in granulated sugar. It can be baked into cookies or a crispy base for pavlova, vacherin, or other desserts." }, { "line_type": "ul", "section": "Ingredients", "text": "8 oz (250 g) egg whites" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ tsp cream of tartar or a few drops lemon juice" }, { "line_type": "ul", "section": "Ingredients", "text": "8 oz (250 g) granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "8 oz (250 g) superfine sugar or sifted confectioners' sugar" }, { "line_type": "ol", "section": "Preparation", "text": "Whip the egg whites and cream of tartar until they reach soft peaks." }, { "line_type": "ol", "section": "Preparation", "text": "Add the first amount of sugar, little by little, while beating by hand or machine." }, { "line_type": "ol", "section": "Preparation", "text": "Whip until stiff." }, { "line_type": "ol", "section": "Preparation", "text": "Stop beating and fold in the remaining sugar, if used, with a spatula." }, { "line_type": "ol", "section": "Preparation", "text": "Use as desired or in your recipe." } ], "title": "French Meringue", "url": "https://en.wikibooks.org/wiki/Cookbook:French_Meringue" }

{ "infobox": { "category": "/wiki/Category:Breakfast_recipes", "difficulty": 3, "servings": "1", "time": "10 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "A French omelette is a dish consisting of fried beaten eggs, often with an added filling. The center of the omelette should be just barely cooked, and a little runny. The outside should be cooked, but not browned (or only slightly browned). The center will continue to cook after the omelette is removed from the pan, so be sure to eat it right away." }, { "line_type": "ul", "section": "Ingredients", "text": "4 eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Oil and butter" }, { "line_type": "ol", "section": "Procedure", "text": "Loosely beat the eggs. Season the mixture with some salt and pepper." }, { "line_type": "ol", "section": "Procedure", "text": "Heat a frying pan. Add oil and a small amount of butter when the pan starts to get hot. Enough to coat the pan entirely, but no more. Remove any excess oil." }, { "line_type": "ol", "section": "Procedure", "text": "Let the pan get as hot as you can, without burning the butter, and keep the flame high." }, { "line_type": "ol", "section": "Procedure", "text": "Pour the egg mixture into the pan and quickly tilt the pan to let it spread around the bottom." }, { "line_type": "ol", "section": "Procedure", "text": "With a spoon or spatula, pull the solidified edges towards the center and tilt the pan to let the egg mixture fill the gap again. Keep repeating this (quickly) until there's not enough liquid egg left to fill the gap. The top of the omelette should still be liquid." }, { "line_type": "ol", "section": "Procedure", "text": "Turn the heat down a little lower to fold the egg. Use a spatula to pry the edges loose from the pan. When the omelette is completely loose from the pan. Fold one part over the other. You can fold half of the omelette over the other half, or fold one third of the omelette inwards and then fold the remaining flap over that, to create a thicker, less wide omelette." }, { "line_type": "ol", "section": "Procedure", "text": "Slide the omelette onto the plate." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The center of a good omelette should just be a little runny. When serving omelettes to children, pregnant women, or elderly or ill people, give the omelette a little more time to cook." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "To decrease the amount of eggs used, use fewer eggs, and add some milk." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Omelettes are often cooked with extra ingredients, or a 'filling'. How ingredients should be added depends on the ingredient. Some ingredients, like cheese, can be added to the egg mixture. Some should be fried before making the omelette (possibly in the same pan as the omelette, before adding the eggs). To use the ingredients more as a filling, than as a part of the mixture, add them to the omelette just before folding. There are many ingredients and fillings that can be used in omelettes. Some suggestions include:\nCooked bacon.\nAny kind of cheese.\nBroccoli.\nOlives.\nChopped tomatoes, optionally with seeds removed\nHam, salami, or prosciutto.\nSautéed Mushrooms." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Cooked bacon." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Any kind of cheese." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Broccoli." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Olives." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Chopped tomatoes, optionally with seeds removed" }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Ham, salami, or prosciutto." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Sautéed Mushrooms." }, { "line_type": "ul", "section": "References", "text": "http://www.food.gov.uk/multimedia/pdfs/week4recipes.pdf (Energy Values)" } ], "title": "French Omelette", "url": "https://en.wikibooks.org/wiki/Cookbook:French_Omelette" }

{ "infobox": { "category": "/wiki/Category:Chicken_recipes", "difficulty": 3, "servings": "4", "time": "Prep: 10\nminutesCooking: 20 minutesTotal: 30 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "French onioned chicken is a type of dish made from chicken breast." }, { "line_type": "ul", "section": "Ingredients", "text": "Egg, beaten" }, { "line_type": "ul", "section": "Ingredients", "text": "Boneless chicken breast" }, { "line_type": "ul", "section": "Ingredients", "text": "French-fried onions, crushed" }, { "line_type": "ul", "section": "Ingredients", "text": "Paprika (optional)" }, { "line_type": "ul", "section": "Equipment", "text": "Bowl" }, { "line_type": "ul", "section": "Equipment", "text": "Oven" }, { "line_type": "ul", "section": "Equipment", "text": "Baking sheet" }, { "line_type": "ul", "section": "Equipment", "text": "Parchment paper" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat the oven to 200°C." }, { "line_type": "ol", "section": "Procedure", "text": "Dip the chicken into the beaten, then dip it into the crushed onions. Make sure the chicken is well-coated, then transfer to parchment-lined baking sheet." }, { "line_type": "ol", "section": "Procedure", "text": "Bake the chicken for 20 minutes or until it's no longer pink on the inside." }, { "line_type": "ol", "section": "Procedure", "text": "Serve hot." } ], "title": "French Onioned Chicken", "url": "https://en.wikibooks.org/wiki/Cookbook:French_Onioned_Chicken" }

{ "infobox": { "category": "/wiki/Category:Breakfast_recipes", "difficulty": 2, "servings": null, "time": "~10 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "French toast is a common breakfast or dessert item made by frying a piece of bread soaked in an egg batter. French toast was developed as a way to use day-old stale bread. The literal translation of pain perdu is lost bread, referring to old or stale bread. When lacking stale bread, toasting your bread lightly will help it absorb more of the egg and milk batter." }, { "line_type": "p", "section": null, "text": "French toast is usually served with toppings similar to those used for pancakes, waffles, and toast. It can also be served as part of a fried breakfast with savory foods like sausages, tomato (or ketchup), baked beans, fried mushrooms etc." }, { "line_type": "p", "section": null, "text": "This recipe is easily scalable." }, { "line_type": "ul", "section": "Ingredients", "text": "1 egg" }, { "line_type": "ul", "section": "Ingredients", "text": "About ¼ cup (60 ml / 2 oz) milk or cream (more for softer, less eggy French toast; less for firmer, more eggy toast)" }, { "line_type": "ul", "section": "Ingredients", "text": "2–3 slices bread (see notes)" }, { "line_type": "ul", "section": "Ingredients", "text": "Butter, margarine, or cooking oil" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon vanilla extract or similar" }, { "line_type": "ul", "section": "Ingredients", "text": "¼–1 teaspoon nutmeg, cinnamon or other powdered spices suitable for sweet foods" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon sugar or honey" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ teaspoon salt" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ teaspoon pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Maple syrup" }, { "line_type": "ul", "section": "Ingredients", "text": "Jam, jelly, fruit syrup" }, { "line_type": "ul", "section": "Ingredients", "text": "Whipped cream" }, { "line_type": "ul", "section": "Ingredients", "text": "Powdered sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "Nuts" }, { "line_type": "ul", "section": "Ingredients", "text": "Honey" }, { "line_type": "ul", "section": "Ingredients", "text": "Bacon" }, { "line_type": "ul", "section": "Ingredients", "text": "Raspberries, strawberries, blueberries, and/or bananas" }, { "line_type": "ol", "section": "Procedure", "text": "In a bowl, mix eggs and milk, and optional ingredients." }, { "line_type": "ol", "section": "Procedure", "text": "Heat up a frying pan, skillet, or griddle to medium-low heat." }, { "line_type": "ol", "section": "Procedure", "text": "Grease the pan with butter, margarine, or cooking spray." }, { "line_type": "ol", "section": "Procedure", "text": "Soak a slice of bread in the egg-milk mixture and place on pan; repeat until pan is full or desired amount is placed." }, { "line_type": "ol", "section": "Procedure", "text": "Cook, turning once, until both sides of the bread are browned and the inside is cooked through." }, { "line_type": "ol", "section": "Procedure", "text": "Serve on plates, with toppings as desired." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The goal is to get both sides of the French toast nicely browned, while making sure the center is cooked. Using excessive heat could scorch the outside of the toast while leaving the inside undercooked." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If making a small batch, soak the two slices until almost all of the mixture has been absorbed. If the bowl is small, place the two slices on top of each other, and keep switching and flipping them, so that all four sides will absorb the mixture." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The cooking process is too short to use most raw spices, but some fresh herbs might be very tasty." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If using sandwich bread, a plastic sandwich container may be used for the egg-milk mixture. This allows maximum use of the mixture, as the container is a good size and shape." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Toast your bread before dipping it into the mix to create a solid base." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The following types of bread are good used for French toast. Hard crust breads are recommended. Softer breads will create a soggy toast.\nSourdough\nChallah\nSchiacciata\nPortuguese sweet bread (\"Massa Suvada\"). This bread will take your french toast to new heights.\nWhole-wheat raisin bread or schiacciata.\nKing's Hawaiian Sweet Bread\nPanettone (bread with raisin, but may be too sweet for some)\nBrioche (weaved bread)\nChinese bakery loaves of bread. Ask to get it cut thick or uncut." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Sourdough" }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Challah" }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Schiacciata" }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Portuguese sweet bread (\"Massa Suvada\"). This bread will take your french toast to new heights." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Whole-wheat raisin bread or schiacciata." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "King's Hawaiian Sweet Bread" }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Panettone (bread with raisin, but may be too sweet for some)" }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Brioche (weaved bread)" }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Chinese bakery loaves of bread. Ask to get it cut thick or uncut." }, { "line_type": "ul", "section": "References", "text": "How to make toast (archive) Recommended bread types." }, { "line_type": "ul", "section": "References", "text": "World's Best French Toast Recipe on YouTube" }, { "line_type": "ul", "section": "References", "text": "How to Make French Toast on YouTube" } ], "title": "French Toast", "url": "https://en.wikibooks.org/wiki/Cookbook:French_Toast" }

{ "infobox": { "category": "/wiki/Category:Salad_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Quick, simple, refreshing. Just like a salad should be. Use fresh, young broad beans. If you can't find them soft enough to eat raw, cook in boiling water for the shortest time possible, and rinse in cold." }, { "line_type": "ul", "section": "Ingredients", "text": "Tomatoes" }, { "line_type": "ul", "section": "Ingredients", "text": "Onion" }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh broad beans" }, { "line_type": "ul", "section": "Ingredients", "text": "Olive oil" }, { "line_type": "ol", "section": "Procedure", "text": "Peel the broad beans, and discard any nasty looking peas." }, { "line_type": "ol", "section": "Procedure", "text": "Cube tomatoes about 1 cm thick. The volume of cubed tomatoes should be roughly twice that of the peas." }, { "line_type": "ol", "section": "Procedure", "text": "Chop onion(s) very finely. The amount depends on how spicy you like your salad." }, { "line_type": "ol", "section": "Procedure", "text": "Mix it all together, then sprinkle generously with salt and olive oil." } ], "title": "Fresh Broadbeans Salad", "url": "https://en.wikibooks.org/wiki/Cookbook:Fresh_Broadbeans_Salad" }

{ "infobox": { "category": "/wiki/Category:Pasta_recipes", "difficulty": null, "servings": "3", "time": "1 hour prep, 5 minutes cook" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "300 g (1½ cups) all-purpose flour or durum semolina flour" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "3 eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "1 Tbsp olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "A few drops of water" }, { "line_type": "ol", "section": "Procedure", "text": "Pour the flour and salt into a food processor." }, { "line_type": "ol", "section": "Procedure", "text": "Beat the eggs with the oil. With the processor running, slowly pour the egg through the feed tube." }, { "line_type": "ol", "section": "Procedure", "text": "Continue to mix until the dough comes together and forms a ball. If it doesn't form a ball, add a little water through the feed tube 1 teaspoon at a time until it does." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the dough from the food processor and knead for 10 minutes on a floured work surface. If the dough is too sticky, work in a little extra flour." }, { "line_type": "ol", "section": "Procedure", "text": "Wrap the dough in some cling wrap and let it rest in the refrigerator for 30 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from the fridge and knead it some more until it has warmed to room temperature." }, { "line_type": "ol", "section": "Procedure", "text": "Divide the dough into 2 balls." }, { "line_type": "ol", "section": "Procedure", "text": "Roll each ball out on a floured surface or pastry cloth in the shape of a rectangle." }, { "line_type": "ol", "section": "Procedure", "text": "Rotate the dough 90º and roll across its width." }, { "line_type": "ol", "section": "Procedure", "text": "Rotate 90º and roll some more. Keep turning and rolling until the dough is paper thin." }, { "line_type": "ol", "section": "Procedure", "text": "If at any time the dough begins to stick, lift it carefully and flour the work surface." }, { "line_type": "ol", "section": "Procedure", "text": "Dust the rectangle of rolled dough lightly and let it rest for 10 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Roll it up from the shorter side into a roulade (jelly-roll) shape." }, { "line_type": "ol", "section": "Procedure", "text": "With a sharp knife, slice the roll into even strips as follows:\n3 mm (⅛ inch) wide (tagliarini)\n6 mm (¼ inch) wide (fetuccine and tagliatelle)\n100 mm (4 inches) wide (lasagna)" }, { "line_type": "ol", "section": "Procedure", "text": "3 mm (⅛ inch) wide (tagliarini)" }, { "line_type": "ol", "section": "Procedure", "text": "6 mm (¼ inch) wide (fetuccine and tagliatelle)" }, { "line_type": "ol", "section": "Procedure", "text": "100 mm (4 inches) wide (lasagna)" }, { "line_type": "ol", "section": "Procedure", "text": "Cut the dough into roughly 3 equal pieces." }, { "line_type": "ol", "section": "Procedure", "text": "On its widest setting, feed each piece of dough through the machine 5 or 6 times, folding it in thirds between each rolling, until smooth, shiny and elastic." }, { "line_type": "ol", "section": "Procedure", "text": "Set the machine to the second setting and feed a portion of the dough through." }, { "line_type": "ol", "section": "Procedure", "text": "Set the machine to the third setting and roll the dough through again." }, { "line_type": "ol", "section": "Procedure", "text": "Keep changing the setting and rolling until the dough is about 1 mm (1/16 inch) thick." }, { "line_type": "ol", "section": "Procedure", "text": "Use the appropriate attachment to cut the pasta into strips." }, { "line_type": "ol", "section": "Procedure", "text": "Hang the pasta over a clean broomstick handle to dry, supported on the backs of two chairs. Or place on waxed paper or clean tea towels." }, { "line_type": "ol", "section": "Procedure", "text": "Homemade pasta may be cooked immediately or wrapped, well floured, in cling wrap and refrigerated for up to 24 hours." }, { "line_type": "ol", "section": "Procedure", "text": "Cook fresh pasta in 6–8 litres of water for 5–10 minutes or until al dente." } ], "title": "Fresh Egg Pasta (Pasta Fresca All'uovo)", "url": "https://en.wikibooks.org/wiki/Cookbook:Fresh_Egg_Pasta_(Pasta_Fresca_All%27uovo)" }

{ "infobox": { "category": "/wiki/Category:Filling_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "4 oz (½ cup) ricotta or cottage cheese" }, { "line_type": "ul", "section": "Ingredients", "text": "2 oz (¼ cup) blue cheese" }, { "line_type": "ul", "section": "Ingredients", "text": "2 oz (¼ cup) mozzarella" }, { "line_type": "ul", "section": "Ingredients", "text": "2 eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "4 tbsp fresh finely-chopped herbs (basil, chives, parsley, thyme)" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper" }, { "line_type": "ol", "section": "Procedure", "text": "Beat eggs and place in a bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Beat in the cheeses with a fork until well blended." }, { "line_type": "ol", "section": "Procedure", "text": "Mix in the herbs and seasoning." }, { "line_type": "ol", "section": "Procedure", "text": "Refrigerate until the pasta dough is rolled out." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Serve ravioli with this filling accompanied by tomato sauce and spring vegetables." } ], "title": "Fresh Herb and Cheese Ravioli Filling", "url": "https://en.wikibooks.org/wiki/Cookbook:Fresh_Herb_and_Cheese_Ravioli_Filling" }

{ "infobox": { "category": null, "difficulty": 2, "servings": null, "time": "15 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Bruschette are small, open-faced sandwiches of tomato and mozzarella cheese. They are delicious, quick and easy to make, and perfect appetizers." }, { "line_type": "ul", "section": "Ingredients", "text": "1 long loaf of crusty French bread" }, { "line_type": "ul", "section": "Ingredients", "text": "3 medium ripe Roma tomatoes" }, { "line_type": "ul", "section": "Ingredients", "text": "3 large fresh mozzarella balls" }, { "line_type": "ul", "section": "Ingredients", "text": "24 fresh basil leaves" }, { "line_type": "ul", "section": "Ingredients", "text": "Coarse salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Extra virgin olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Oregano" }, { "line_type": "ul", "section": "Ingredients", "text": "Balsamic vinegar" }, { "line_type": "ol", "section": "Procedure", "text": "Cut bread into ½ inch (1.27 cm) slices on the diagonal." }, { "line_type": "ol", "section": "Procedure", "text": "Lightly toast bread in the oven on both sides." }, { "line_type": "ol", "section": "Procedure", "text": "Cut tomatoes into ¼ inch (0.75 cm) slices, and place one on each slice of bread." }, { "line_type": "ol", "section": "Procedure", "text": "Cut mozzarella balls into ¼ inch (0.75cm) slices and place on top of tomato." }, { "line_type": "ol", "section": "Procedure", "text": "Slice basil into thin strips and sprinkle on top with the oregano." }, { "line_type": "ol", "section": "Procedure", "text": "Combine olive oil and balsamic vinegar (to taste) in a small bowl" }, { "line_type": "ol", "section": "Procedure", "text": "Drizzle bruschetta with the mixture and sprinkle with salt and pepper." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "An optional re-toasting with toppings on will make the mozzarella melt and be even more delicious." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Authentic Italian bruschetta begins with rubbing roasted garlic cloves on the toasted bread slices." } ], "title": "Fresh Mozzarella Bruschetta", "url": "https://en.wikibooks.org/wiki/Cookbook:Fresh_Mozzarella_Bruschetta" }

{ "infobox": { "category": "/wiki/Category:Pasta_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "This recipe, originally contributed by Rich Osborne, is a delicious and quick dish for a sunny day, or to bring back a little memory of summer. The combination of flavours (egg pasta, milky mozzarella, sweet tomato and spicy basil) is just wonderful." }, { "line_type": "p", "section": null, "text": "The key here is to prepare all the ingredients except the pasta ahead of time and let them soak together. You can stand the prepared bowl of ingredients in a sink full of hot water, so that the mozzarella starts to soften and the juices from the tomatoes start to run." }, { "line_type": "ul", "section": "Ingredients", "text": "250 g fresh egg pasta" }, { "line_type": "ul", "section": "Ingredients", "text": "2 mozzarella balls (cow or buffalo)" }, { "line_type": "ul", "section": "Ingredients", "text": "About 10–15 small tomatoes or 4–5 larger tomatoes (you need about the same amount as the mozzarella)" }, { "line_type": "ul", "section": "Ingredients", "text": "A good handful (about 15–20) of basil leaves" }, { "line_type": "ul", "section": "Ingredients", "text": "Extra-virgin olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Black pepper" }, { "line_type": "ol", "section": "Procedure", "text": "Chop the mozzarella and the tomatoes roughly, and put them in a large dish. You're looking to create small cube shapes between 1 cm and 1 inch." }, { "line_type": "ol", "section": "Procedure", "text": "Tear up the basil, and sprinkle it over the mozzarella and tomatoes." }, { "line_type": "ol", "section": "Procedure", "text": "Drizzle on lots of olive oil (at least 3 tablespoons)." }, { "line_type": "ol", "section": "Procedure", "text": "Add a good amount of salt and just a little black pepper. The salt will start to leech moisture out from the other ingredients and create a sauce." }, { "line_type": "ol", "section": "Procedure", "text": "When you're ready, boil the egg pasta until al dente. Drain the pasta and then pour, still hot, over the other ingredients." }, { "line_type": "ol", "section": "Procedure", "text": "Stir the pasta up, coating everything really well, and serve." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "This recipe also works well with brie instead of mozzarella." } ], "title": "Fresh Pasta with Mozzarella, Tomato and Basil", "url": "https://en.wikibooks.org/wiki/Cookbook:Fresh_Pasta_with_Mozzarella,_Tomato_and_Basil" }

{ "infobox": { "category": "/wiki/Category:Pastry_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Originally posted to Foodista by Ala Lemon. Foodista recipes are released under a CC-BY license." }, { "line_type": "ul", "section": "Ingredients", "text": "1 sheet puff pastry" }, { "line_type": "ul", "section": "Ingredients", "text": "5 tomatoes" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp thyme" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp mustard powder" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tbsp panko or fine dry breadcrumbs" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tbsp freshly-grated Parmesan" }, { "line_type": "ul", "section": "Ingredients", "text": "1 egg, beaten" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat your oven to 200°C (400°F)." }, { "line_type": "ol", "section": "Procedure", "text": "Slice the tomatoes to 0.5 cm (¼ inch) thick, and set aside." }, { "line_type": "ol", "section": "Procedure", "text": "In a bowl, combine 2 tbsp grated Parmesan with the thyme and mustard powder." }, { "line_type": "ol", "section": "Procedure", "text": "Line a baking tray with parchment paper and lay your puff pastry on top." }, { "line_type": "ol", "section": "Procedure", "text": "Spread 2 tbsp panko or breadcrumbs, leaving about 4 cm (1½ inch) of the border uncovered." }, { "line_type": "ol", "section": "Procedure", "text": "Sprinkle the cheese mixture evenly on top." }, { "line_type": "ol", "section": "Procedure", "text": "Starting at the centre, arrange the tomato slices in concentric circles, overlapping each other." }, { "line_type": "ol", "section": "Procedure", "text": "Sprinkle the remaining breadcrumbs and Parmesan on top, season with a little pepper if you like, and carefully fold the leftover dough over the tomatoes." }, { "line_type": "ol", "section": "Procedure", "text": "Brush the galette with the beaten egg, and bake for about 30–40 minutes or until the dough is cooked through and golden brown." }, { "line_type": "ol", "section": "Procedure", "text": "Allow the galette to cool down slightly before decorating with fresh basil leaves, and serve." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Roger Mooking suggests serving with crème fraîche, if you like." } ], "title": "Fresh Tomato Galette", "url": "https://en.wikibooks.org/wiki/Cookbook:Fresh_Tomato_Galette" }

{ "infobox": { "category": "/wiki/Category:Egg_recipes", "difficulty": 3, "servings": "4", "time": "90 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Friar's Omelette is a traditional Scottish recipe for eggs and apples. However, apple can be substituted by other fruit such as rhubarb, plum (with stones removed), or blackberry." }, { "line_type": "ul", "section": "Ingredients", "text": "6 medium cooking apples" }, { "line_type": "ul", "section": "Ingredients", "text": "4 ounces (125 g / 1 stick) butter plus butter for greasing a baking dish" }, { "line_type": "ul", "section": "Ingredients", "text": "2 ounces (50 g / 4 tablespoons) white sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 ounce (25 g / 1 rounded tablespoon) white sugar for decoration" }, { "line_type": "ul", "section": "Ingredients", "text": "2 eggs, well beaten" }, { "line_type": "ul", "section": "Ingredients", "text": "4 ounces (125 g / 1 cup) breadcrumbs" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ pint (150 ml) water" }, { "line_type": "ul", "section": "Ingredients", "text": "Squeeze of lemon juice" }, { "line_type": "ol", "section": "Procedure", "text": "Peel and core the apples, slice them, and place in a saucepan with the water." }, { "line_type": "ol", "section": "Procedure", "text": "Cook until soft (similar to applesauce), then remove from heat and add butter, sugar and lemon juice; mix well." }, { "line_type": "ol", "section": "Procedure", "text": "While this is cooling, beat the eggs very well. When the apple mixture is cool, mix in the eggs as well." }, { "line_type": "ol", "section": "Procedure", "text": "Butter a deep baking dish and spread the breadcrumbs around it so that they stick to the bottom and the sides, keeping a good amount for the top." }, { "line_type": "ol", "section": "Procedure", "text": "Pour the apple and egg mixture into the dish and cover with a thick layer of breadcrumbs." }, { "line_type": "ol", "section": "Procedure", "text": "Bake in a moderate oven (350°F / 180°C / Gas Mark 4) for about half an hour." }, { "line_type": "ol", "section": "Procedure", "text": "Turn out onto a flat dish and sprinkle with sugar before serving." } ], "title": "Friar's Omelette", "url": "https://en.wikibooks.org/wiki/Cookbook:Friar%27s_Omelette" }

{ "infobox": { "category": "/wiki/Category:Pastry_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "2 cups peeled and chopped apple" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup apple juice" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp freshly-ground cinnamon" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp freshly-grated nutmeg" }, { "line_type": "ul", "section": "Ingredients", "text": "9 ½ oz (about 2 cups) all-purpose flour" }, { "line_type": "ul", "section": "Ingredients", "text": "2 teaspoons baking powder" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ teaspoon salt" }, { "line_type": "ul", "section": "Ingredients", "text": "2 ½ oz (about 6 Tbsp) shortening" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ cup milk" }, { "line_type": "ul", "section": "Ingredients", "text": "1 egg mixed with 1–2 teaspoons water" }, { "line_type": "ul", "section": "Ingredients", "text": "2 quarts canola oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Powdered sugar" }, { "line_type": "ol", "section": "Procedure", "text": "Place all of the ingredients into a small saucepan over high heat, and bring to a boil." }, { "line_type": "ol", "section": "Procedure", "text": "Reduce the heat to low, cover, and simmer for 30 minutes, stirring occasionally." }, { "line_type": "ol", "section": "Procedure", "text": "Transfer to a bowl, and place in refrigerator to cool completely before using as filling." }, { "line_type": "ol", "section": "Procedure", "text": "In the bowl of a food processor, combine the flour, baking powder and salt. Pulse for a few seconds and then transfer into a large mixing bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Add the shortening and knead it into the flour with your hands until it is crumbly." }, { "line_type": "ol", "section": "Procedure", "text": "Add the milk all at once and mix in with a spatula until it begins to come together." }, { "line_type": "ol", "section": "Procedure", "text": "Lightly flour your hands and the countertop and turn the dough out onto the countertop." }, { "line_type": "ol", "section": "Procedure", "text": "Knead the dough ball, folding over 10 to 20 times. Using a rolling pin to roll the dough to ⅓–½-inch thickness, then cut into rounds using a 2 ¼-inch ring." }, { "line_type": "ol", "section": "Procedure", "text": "Roll each round as thinly as possible or to 5 to 6 inches in diameter. Spoon 1–2 tablespoons of filling onto the dough, brush the edges of half of the dough lightly with the egg wash, and fold over and seal the edges together with the tines of a fork, dipping it into flour as needed." }, { "line_type": "ol", "section": "Procedure", "text": "Gently press down to flatten and evenly distribute the filling. Dock the top of the pies with a fork." }, { "line_type": "ol", "section": "Procedure", "text": "Heat vegetable oil in a deep-fryer or a large heavy pot to 375 °F. Once hot, add 1–2 pies at a time and fry until golden brown, approximately 3–4 minutes. Drain on a cooling rack." }, { "line_type": "ol", "section": "Procedure", "text": "Once all pies have been fried, place sugar in a bowl. Roll each pastry in the sugar and serve." } ], "title": "Fried Apple Pies", "url": "https://en.wikibooks.org/wiki/Cookbook:Fried_Apple_Pies" }

{ "infobox": { "category": null, "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "This egg sandwich recipe mimics the Egg McMuffin. The eggs are better over-hard with the yolks broken so you don't get yolk dribbling down your arm while eating." }, { "line_type": "ul", "section": "Ingredients", "text": "2 English muffins, sliced in half" }, { "line_type": "ul", "section": "Ingredients", "text": "4 strips bacon" }, { "line_type": "ul", "section": "Ingredients", "text": "2 eggs" }, { "line_type": "ol", "section": "Procedure", "text": "Get your English muffins ready to toast." }, { "line_type": "ol", "section": "Procedure", "text": "Over medium heat, fry bacon in one layer, turning often until browned and crispy to your taste. Lower the heat if the bacon fat starts to spatter." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the bacon to a plate lined with paper towels. Pat the bacon with another sheet of paper towel to remove some of the excess fat." }, { "line_type": "ol", "section": "Procedure", "text": "Pour most of the remaining fat from the pan into a teacup, leaving most of the brown bits in the pan." }, { "line_type": "ol", "section": "Procedure", "text": "Wash and dry the pan, and put it back on the heat." }, { "line_type": "ol", "section": "Procedure", "text": "Pour about a tablespoon of the bacon fat back into the pan." }, { "line_type": "ol", "section": "Procedure", "text": "Start toasting the English muffins." }, { "line_type": "ol", "section": "Procedure", "text": "Crack eggs into the pan, add salt and pepper, and fry for about 2 minutes. Break the yolks, spreading them over the whites, and flip the eggs. Fry for another minute." }, { "line_type": "ol", "section": "Procedure", "text": "Assemble your sandwiches with the English muffins, bacon, and fried eggs. Serve." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If you have a toaster oven or broiler, you can put some cheese on the English muffins when toasting them." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Take your used paper towels, ball them up, put them in the teacup with the excess bacon fat. When you are done eating the fat will have soaked into the towels, so you don't have to pour the fat down the drain, or scoop out congealed fat from the cup." } ], "title": "Fried Bacon and Egg Sandwich (Homemade Egg McMuffin)", "url": "https://en.wikibooks.org/wiki/Cookbook:Fried_Bacon_and_Egg_Sandwich_(Homemade_Egg_McMuffin)" }

{ "infobox": { "category": "/wiki/Category:Dessert_recipes", "difficulty": 2, "servings": "4", "time": "About 20 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Fried bananas is a delightful dessert or snack enjoyed in many cuisines around the world. These sweet, caramelized banana slices offer a perfect balance of crispy and tender textures. Whether served on their own or as a topping for ice cream or pancakes, fried bananas are a simple yet satisfying treat." }, { "line_type": "ul", "section": "Ingredients", "text": "4 ripe bananas, peeled and sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons butter" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons brown sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon cinnamon (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Vanilla ice cream (optional, for serving)" }, { "line_type": "ol", "section": "Procedure", "text": "Heat a skillet or frying pan over medium heat and melt the butter." }, { "line_type": "ol", "section": "Procedure", "text": "Add the banana slices to the pan and sprinkle them with brown sugar." }, { "line_type": "ol", "section": "Procedure", "text": "Cook the bananas for 2–3 minutes on each side or until they turn golden brown and caramelized." }, { "line_type": "ol", "section": "Procedure", "text": "If desired, sprinkle cinnamon over the bananas during cooking." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the fried bananas from the pan and serve them hot. Optionally, serve with a scoop of vanilla ice cream for an extra treat." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Experiment with different spices like nutmeg for unique flavour variations." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Drizzle honey or chocolate syrup over the fried bananas for added sweetness." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You can also add a splash of rum or liqueur for an adult twist on this dessert." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Fried bananas can be served as a topping for pancakes, waffles, or French toast." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "See kele ka halwa and Jamaican banana fritters for similar dishes." } ], "title": "Fried Bananas", "url": "https://en.wikibooks.org/wiki/Cookbook:Fried_Bananas" }

{ "infobox": { "category": "/wiki/Category:Bread_recipes", "difficulty": 1, "servings": null, "time": "15 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Fried bread is a very simple bread recipe that is served mainly for breakfast. These are great served with the same toppings as biscuits, including butter, jam, gravy, or any of your other favorites." }, { "line_type": "ul", "section": "Ingredients", "text": "Self-rising flour" }, { "line_type": "ul", "section": "Ingredients", "text": "Milk or buttermilk plus ⅛ tsp baking soda" }, { "line_type": "ul", "section": "Ingredients", "text": "Bacon fat" }, { "line_type": "ol", "section": "Procedure", "text": "Mix equal amounts of self-rising flour and milk. The mixture should be the consistency of thick pudding—add more milk or flour to desired consistency." }, { "line_type": "ol", "section": "Procedure", "text": "Heat enough bacon fat to prevent sticking in an iron skillet until it is very hot." }, { "line_type": "ol", "section": "Procedure", "text": "Fry spoonfuls of dough in the skillet until brown and crispy on the bottom. Turn and continue frying until done." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Other oils and types of skillets can be used for frying, but bacon fat and an iron skillet makes the best. A mixture of ½ bacon fat and ½ olive oil is an acceptable substitute." } ], "title": "Fried Bread", "url": "https://en.wikibooks.org/wiki/Cookbook:Fried_Bread" }

{ "infobox": { "category": "/wiki/Category:Fritter_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 cup (240 ml) grated cheddar cheese" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tsp flour" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ tsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 lb (500 g) mild or hot sausage" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ cup (180 ml) fine cracker crumbs" }, { "line_type": "ul", "section": "Ingredients", "text": "Vegetable oil" }, { "line_type": "ol", "section": "Procedure", "text": "Combine the cheese, flour, sausage and cracker crumbs." }, { "line_type": "ol", "section": "Procedure", "text": "Using your hands, mix well and shape into 1-inch (2.5 cm) balls." }, { "line_type": "ol", "section": "Procedure", "text": "Put enough oil in a skillet to fill the skillet to a depth of about ¾ inches (2 cm)." }, { "line_type": "ol", "section": "Procedure", "text": "Heat the oil. When it is hot, place the balls in the pan without crowding them." }, { "line_type": "ol", "section": "Procedure", "text": "Cook over medium-high heat, turning until all sides are golden brown." }, { "line_type": "ol", "section": "Procedure", "text": "Drain on paper towels." }, { "line_type": "ol", "section": "Procedure", "text": "Preheat oven to 375°F (230°C)." }, { "line_type": "ol", "section": "Procedure", "text": "Mix all ingredients together thoroughly" }, { "line_type": "ol", "section": "Procedure", "text": "Form into 1-inch (2.5 cm) balls, and place on ungreased cookie sheets." }, { "line_type": "ol", "section": "Procedure", "text": "Bake for 15 minutes or until golden brown." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Sausage cheese balls can be frozen uncooked. Thaw and cook according to directions." } ], "title": "Fried Cheese Balls with Sausage", "url": "https://en.wikibooks.org/wiki/Cookbook:Fried_Cheese_Balls_with_Sausage" }

{ "infobox": { "category": "/wiki/Category:Chicken_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Fried chicken has a dual origin in the rural American South. The Scots had a tradition of shallow cooking chicken in fat (not quite pan frying), unlike their English counterparts who baked or boiled chicken. Later, as African slaves were introduced to households as cooks, seasonings and spices were added that are absent in traditional Scottish cuisine, improving the flavor and they brought the concept of deep fat frying. Since slaves were often allowed to keep only chickens, frying chicken as a special occasion spread through the African American community. After slavery, poor rural southern blacks continued the tradition since chickens were often the only animals they could afford to raise. Since fried chicken could keep for several days, it travelled well, and also gained favor during segregation when blacks normally could not find places to eat and had to carry their own food. Southern whites also continued the tradition of frying chicken. Therefore, fried chicken continued to dominate as \"Sunday dinner\" or on other special occasions." }, { "line_type": "ul", "section": "Ingredients", "text": "Dry ground seasonings as desired (e.g. pepper, paprika, onion powder, garlic powder, etc.)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 fryer chicken, cut up (see notes below)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 quart buttermilk" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Flour" }, { "line_type": "ul", "section": "Ingredients", "text": "A quantity of oil suitable for the desired cooking method (see notes below)" }, { "line_type": "ol", "section": "Procedure", "text": "Combine all seasonings in desired quantities to make a spice rub." }, { "line_type": "ol", "section": "Procedure", "text": "Pour the buttermilk into a bowl and dissolve in the salt." }, { "line_type": "ol", "section": "Procedure", "text": "Piece by piece, roll the chicken around in the spice rub." }, { "line_type": "ol", "section": "Procedure", "text": "Submerge each chicken piece in the buttermilk." }, { "line_type": "ol", "section": "Procedure", "text": "Cover the bowl of buttermilk and chicken and refrigerate. You can get by with as few as two hours if you are in a hurry, but the flavor will suffer. You can also park it overnight, but in this case you should reduce the salt to ⅓ cup." }, { "line_type": "ol", "section": "Procedure", "text": "Shortly before you want to cook the chicken, remove it from the buttermilk and drain. Roll it around in flour so that it is well covered in flour. Shake off the excess flour." }, { "line_type": "p", "section": "Procedure", "text": "The safest cooking method is deep frying." }, { "line_type": "ol", "section": "Procedure", "text": "Immerse chicken in 360°F oil. Cooking according to the specified time for each chicken part:\nBreasts: 10 minutes\nDrumsticks: 12 minutes\nThighs: 13–14 minutes\nWings: 10 minutes" }, { "line_type": "ol", "section": "Procedure", "text": "Breasts: 10 minutes" }, { "line_type": "ol", "section": "Procedure", "text": "Drumsticks: 12 minutes" }, { "line_type": "ol", "section": "Procedure", "text": "Thighs: 13–14 minutes" }, { "line_type": "ol", "section": "Procedure", "text": "Wings: 10 minutes" }, { "line_type": "ol", "section": "Procedure", "text": "Drain the chicken on a wire rack over a sheet pan." }, { "line_type": "p", "section": "Procedure", "text": "The most traditional cooking method is pan frying in a cast iron skillet. Care must be taken to avoid spilling and splattering." }, { "line_type": "ol", "section": "Procedure", "text": "Heat enough oil (or shortening) to come 3–4 mm up the side of the pan to 325°F." }, { "line_type": "ol", "section": "Procedure", "text": "Carefully place chicken in pan, skin side down. Cook until brown (10–12 minutes). Turn over and cook other side. Doing this will require some careful placement in the pan so as to cook the slow-cooking meat (such as thighs) more intensely than the fast-cooking meat (such as wings and breasts)." }, { "line_type": "ol", "section": "Procedure", "text": "Drain the chicken on a wire rack over a sheet pan." }, { "line_type": "p", "section": "Procedure", "text": "Pressure frying gives excellent results, but special equipment is needed. A typical pressure cooker is not suitable for cooking with large quantities of oil; a pressure fryer must be used. Follow the manufacturer's instructions carefully." }, { "line_type": "ol", "section": "Procedure", "text": "Put the chicken pieces into hot oil (larger pieces first) and fry about 3 minutes until very light brown. Then put on the lid and lock it." }, { "line_type": "ol", "section": "Procedure", "text": "Cook at a pressure of 5–6 pounds for about 7 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Drain the chicken on a wire rack over a sheet pan." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The key to this recipe is the buttermilk brine, which seasons the chicken with a salty tanginess inside. Combined with a suitably zingy spice rub, this works out beautifully." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "This recipe is death to oil, so it's one you might want to save until you're thinking about changing your fryer oil anyway." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "As with all respectable fried chicken recipes, this recipe may be even better 24 hours after you cook it, when the chicken has been refrigerated." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If you can get a pre-cut chicken, this is ultimately easier. Alternatively, if you have a real preference for drumsticks, thighs, breasts, or some other part, feel free to buy just those. The quantities in the ingredient list, however, reflect two breasts, two thighs, and two drumsticks. Don't waste the other parts on fried chicken; save them for chicken soup! But if you like fried chicken wings, increase the quantities a bit." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If you are kosher, lactose intolerant, not fond of buttermilk, or feeling experimental, feel free to play around with other possible brines here. If you use a less viscous liquid than buttermilk, however, you may need to use an egg wash to make sure that the flour sticks to the chicken in sufficient quantity." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Wings can also be saved, along with other leftover bits of carcass, to make chicken soup." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Personal preference chooses which spice to use as a base. A paprika-based rub works very well for this recipe, but others will work just fine. Cumin or curry powder would also both be good choices. You can use rosemary powder and green bell pepper powder in order to give a more mediterranean taste to fried chicken." } ], "title": "Fried Chicken", "url": "https://en.wikibooks.org/wiki/Cookbook:Fried_Chicken" }

{ "infobox": { "category": "/wiki/Category:Chicken_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "8 lbs potatoes" }, { "line_type": "ul", "section": "Ingredients", "text": "½ quart vegetable oil" }, { "line_type": "ul", "section": "Ingredients", "text": "2 ½ lbs chicken, cut into small pieces" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Cumin to taste" }, { "line_type": "ol", "section": "Procedure", "text": "Peel potatoes, and slice into small or large wedges." }, { "line_type": "ol", "section": "Procedure", "text": "Heat oil in a pan to about 350°F. Fry potatoes in oil until they are light brown. Once done, salt the potatoes to desired level." }, { "line_type": "ol", "section": "Procedure", "text": "Fry the chicken for about 5 minutes. Drain the oil or move the chicken to a different pan." }, { "line_type": "ol", "section": "Procedure", "text": "Salt the chicken, add ¾ cup of water and let simmer for 15–20 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Combine chicken and potatoes (potatoes on top)." }, { "line_type": "ol", "section": "Procedure", "text": "Add cumin and let simmer for about 20 minutes." } ], "title": "Fried Chicken and Fried Potatoes", "url": "https://en.wikibooks.org/wiki/Cookbook:Fried_Chicken_and_Fried_Potatoes" }

{ "infobox": { "category": "/wiki/Category:Corn_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "A pleasantly-surprising recipe encountered in China. Also, a good first attempt for beginning deep-fryers. Makes a good substitute to chips or fries." }, { "line_type": "ul", "section": "Ingredients", "text": "Canned or frozen corn" }, { "line_type": "ul", "section": "Ingredients", "text": "Egg wash (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Flour" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "MSG (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Spices (as desired)" }, { "line_type": "ul", "section": "Ingredients", "text": "Oil" }, { "line_type": "ol", "section": "Procedure", "text": "If using frozen corn, thaw. If using canned corn, microwave in a glass bowl or gently heat on the stove until warm." }, { "line_type": "ol", "section": "Procedure", "text": "Coat corn with a light layer of egg wash." }, { "line_type": "ol", "section": "Procedure", "text": "Mix salt, pepper, MSG, and other spices into the flour." }, { "line_type": "ol", "section": "Procedure", "text": "Move corn from the egg wash, and toss with the flour mixture until well-coated." }, { "line_type": "ol", "section": "Procedure", "text": "Heat enough oil for deep-frying to moderate–high heat." }, { "line_type": "ol", "section": "Procedure", "text": "Deep-fry floured corn until golden brown on the outside (less than 2 minutes)." }, { "line_type": "ol", "section": "Procedure", "text": "Serve as a complement to another dish." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Substitute moderately-chopped vegetables such as carrots and green beans for additional flavors." }, { "line_type": "ul", "section": "Warnings", "text": "When a pot of hot oil catches fire, the flames will reach up to 2 or 3 feet. If you must work under flammable cabinets or shelves, be sure to have a fire extinguisher handy. An oil with a high smoke point is less likely to cause problems, including indoor air pollution and fire. See deep-frying for more warnings." } ], "title": "Fried Corn", "url": "https://en.wikibooks.org/wiki/Cookbook:Fried_Corn" }

{ "infobox": { "category": "/wiki/Category:Breakfast_recipes", "difficulty": 2, "servings": "1", "time": "5 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Fried eggs, a popular breakfast dish in the United States, Canada, and Western Europe, take about 5 minutes to prepare. They are often served with toast or with other fried dishes." }, { "line_type": "ul", "section": "Ingredients", "text": "2 teaspoons butter or olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "2–3 large eggs, depending on appetite" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper to taste (optional)" }, { "line_type": "ul", "section": "Equipment", "text": "Small (10-inch) frying pan" }, { "line_type": "ul", "section": "Equipment", "text": "Spatula" }, { "line_type": "ul", "section": "Equipment", "text": "Gas ring, at medium heat" }, { "line_type": "ol", "section": "Procedure", "text": "Melt the butter in the pan over low to medium heat." }, { "line_type": "ol", "section": "Procedure", "text": "Crack open the eggs into the pan and let fry until the yolks begin to harden at the edges (indicated by a lightening in the yolk color)." }, { "line_type": "ol", "section": "Procedure", "text": "Using the spatula, flip the eggs over and allow to cook 10 seconds for over-easy, 30 seconds for over-medium, or up to 1 minute for over-hard." }, { "line_type": "ol", "section": "Procedure", "text": "Add salt and pepper to taste, and serve." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Sunny side-up fried eggIt often considered a cardinal sin to allow the yolk of an egg to break (although some prefer fried eggs with broken yolks). If the cook ensures that the eggs are fresh the yolks will be more 'pert', and less liable to break." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "For sunny side-up eggs, do not flip the eggs. Use a slightly lower heat, and cover the pan with a lid for some of the cooking period. An ideal sunny side-up has a runny yolk, but the white should be cooked." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Uncooked egg white (often called jelly) is normally unwanted and less-preferred than a partially cooked yolk, so err on the side of overcooking rather than undercooking the eggs." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "For a richer taste, try sprinkling the egg with grated Parmesan or freshly-chopped basil and chives." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "When frying eggs for sandwiches, rolls or wraps, it is often a good idea to break the yolks. This increases the coverage of yolk so that every bite gets some yolk, and it prevents uncooked yolk dripping out." }, { "line_type": "ul", "section": "Warnings", "text": "Many people prefer their eggs only partially cooked. Please see the egg ingredient page for possible health concerns of eating raw eggs." } ], "title": "Fried Eggs", "url": "https://en.wikibooks.org/wiki/Cookbook:Fried_Eggs" }

{ "infobox": { "category": "/wiki/Category:Egg_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "¼ cup extra-virgin olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 egg" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper" }, { "line_type": "ol", "section": "Procedure", "text": "Heat olive oil in a frying pan over a low-medium heat (you will break the olive oil if you heat it too much)." }, { "line_type": "ol", "section": "Procedure", "text": "Crack open one egg into the pan. Let fry while basting the yolk with hot oil in order to cook the top. If the egg begins to bubble, lower the heat." }, { "line_type": "ol", "section": "Procedure", "text": "Serve, adding salt and pepper to taste." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Do not flip the egg. It should cook with the hot oil you are splashing on it." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Ideally, place a chunk of feta cheese next to the eggs and pour the remaining hot oil on the cheese. This softens the cheese while basting and cooking at the same time. Heat some bread and use it to soak up the extra oil." } ], "title": "Fried Eggs (Olive Oil-basted)", "url": "https://en.wikibooks.org/wiki/Cookbook:Fried_Eggs_(Olive_Oil-basted)" }

{ "infobox": { "category": "/wiki/Category:Fish_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "This fried fish is battered and deep-fat fried. You'll need thin fish filets that don't fall apart when cooked. Fried fish go well with soda and can be served with ketchup, lemon juice, or a mixture of the two. They could also be served with sweet-and-sour sauce or teriyaki sauce." }, { "line_type": "ul", "section": "Ingredients", "text": "Oil with a high smoke point" }, { "line_type": "ul", "section": "Ingredients", "text": "Thin fish fillets (e.g. catfish, tilapia, or the less-durable flounder)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 egg white" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup flour" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup beer or 1 cup cold water plus ½ teaspoon baking powder" }, { "line_type": "ul", "section": "Ingredients", "text": "Extra flour to dust the fish" }, { "line_type": "ol", "section": "Procedure", "text": "Start heating the oil in a skillet. This recipe is intended for fast cooking in very hot oil." }, { "line_type": "ol", "section": "Procedure", "text": "Microwave the fish to ensure that the inside is hot. Flip the fish as you microwave it. When done, the fish should be hot and should look half-cooked." }, { "line_type": "ol", "section": "Procedure", "text": "Mix the flour, egg white, and beer to make a batter." }, { "line_type": "ol", "section": "Procedure", "text": "Pat the fish dry with a paper towel, then lightly dust it with flour to ensure that it is really dry." }, { "line_type": "ol", "section": "Procedure", "text": "Dip the fish into the batter, and coat them well. The batter will help protect your hand from splatter." }, { "line_type": "ol", "section": "Procedure", "text": "Hold the fish right above the oil, then gently slide the fish into the oil." }, { "line_type": "ol", "section": "Procedure", "text": "With tongs, nudge the fish as needed to keep it from sticking to the bottom. Turn the fish over as it cooks." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the fish when it looks good, then serve it immediately." }, { "line_type": "ul", "section": "Warnings", "text": "When a pot of hot oil catches fire, the flames will reach up for 2 or 3 feet. If you must work under flammable cabinets or shelves, be sure to have a fire extinguisher handy. Soybean oil, shortening, and peanut oil withstand heat better than most cooking oils." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Whip the egg white, or leave it out entirely." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Add cornmeal to the batter." } ], "title": "Fried Fish", "url": "https://en.wikibooks.org/wiki/Cookbook:Fried_Fish" }

{ "infobox": { "category": "/wiki/Category:Tomato_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "4–6 green tomatoes" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Yellow cornmeal" }, { "line_type": "ul", "section": "Ingredients", "text": "Vegetable or olive oil" }, { "line_type": "ol", "section": "Procedure", "text": "Slice the tomatoes ¼–½ inch (0.75–1.25 cm) thick." }, { "line_type": "ol", "section": "Procedure", "text": "Salt and pepper tomato slices to taste." }, { "line_type": "ol", "section": "Procedure", "text": "Dip slices in cornmeal and shallow fry in hot grease or oil over medium heat for about 3 minutes or until golden on bottom." }, { "line_type": "ol", "section": "Procedure", "text": "Gently turn over, and fry the other side." }, { "line_type": "ol", "section": "Procedure", "text": "Serve by themselves or, for a elegant addition, add a little goat cheese." } ], "title": "Fried Green Tomatoes", "url": "https://en.wikibooks.org/wiki/Cookbook:Fried_Green_Tomatoes" }

{ "infobox": { "category": "/wiki/Category:Tomato_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "4–6 green tomatoes" }, { "line_type": "ul", "section": "Ingredients", "text": "4–6 eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup milk" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Red pepper flakes" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup freshly-grated Parmesan cheese" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup white flour" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups bread crumbs" }, { "line_type": "ul", "section": "Ingredients", "text": "Italian seasoning" }, { "line_type": "ul", "section": "Ingredients", "text": "Oil for frying" }, { "line_type": "ul", "section": "Ingredients", "text": "4–6 red tomatoes, chilled and sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup freshly-grated Parmesan cheese" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Black pepper" }, { "line_type": "ol", "section": "Procedure", "text": "Slice the green tomatoes into ¼-inch (0.75 cm) slices." }, { "line_type": "ol", "section": "Procedure", "text": "Combine eggs and milk, whisking until smooth." }, { "line_type": "ol", "section": "Procedure", "text": "Combine salt, pepper, red pepper flakes, Parmesan, and flour." }, { "line_type": "ol", "section": "Procedure", "text": "Combine breadcrumbs and Italian seasoning." }, { "line_type": "ol", "section": "Procedure", "text": "Dip each tomato slice into the egg mixture. Coat with the flour mixture. Dip again into the egg mixture, then finally coat it in the breadcrumb mixture." }, { "line_type": "ol", "section": "Procedure", "text": "Fry breaded tomato slices in oil until golden brown on all sides." }, { "line_type": "ol", "section": "Procedure", "text": "Serve by placing one slice of fried green tomato on a small serving plate and generously sprinkling with Parmesan cheese, and top the Parmesan cheese layer with one slice of chilled red tomato." }, { "line_type": "ol", "section": "Procedure", "text": "Sprinkle entire dish with a pinch of Parmesan and dash of salt and black pepper." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Green tomatoes can be hard to find if you don't grow your own, as most supermarkets usually sell only red tomatoes. In this case, it is possible to substitute sliced eggplant for the sliced green tomatoes." } ], "title": "Fried Green Tomatoes with Tomato and Cheese", "url": "https://en.wikibooks.org/wiki/Cookbook:Fried_Green_Tomatoes_with_Tomato_and_Cheese" }

{ "infobox": { "category": "/wiki/Category:Vegetable_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Fried okra means summer in the southern states of the USA. A quick mid-day meal; a side-dish at the evening meal—easy to make and always tasty." }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh okra" }, { "line_type": "ul", "section": "Ingredients", "text": "Cultured buttermilk or plain milk" }, { "line_type": "ul", "section": "Ingredients", "text": "Flour" }, { "line_type": "ul", "section": "Ingredients", "text": "Spices as desired (e.g. salt, pepper, cayenne, thyme, etc.)" }, { "line_type": "ul", "section": "Ingredients", "text": "Corn meal" }, { "line_type": "ol", "section": "Procedure", "text": "Wash and drain a couple of handfuls of fresh okra." }, { "line_type": "ol", "section": "Procedure", "text": "Cut each okra into three or four slices, about ¾–1 inch (2–2.5 cm) long. Discard the stem." }, { "line_type": "ol", "section": "Procedure", "text": "Soak the okra in buttermilk or plain milk, drain, then dredge in seasoned flour and corn meal. A quick way to do this is to put ½ cup flour and 1 cup of corn meal in a plastic bag, add the spices you like, put in the okra, and shake." }, { "line_type": "ol", "section": "Procedure", "text": "Let the okra rest a few minutes. If any pieces look soggy, dredge them again in a flour/corn meal mix." }, { "line_type": "ol", "section": "Procedure", "text": "Deep fry the okra in hot oil until a light to medium brown. They're done in 2–3 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Drain, and enjoy!" } ], "title": "Fried Okra", "url": "https://en.wikibooks.org/wiki/Cookbook:Fried_Okra" }

{ "infobox": { "category": "/wiki/Category:Vegetable_recipes", "difficulty": 3, "servings": "2 blooms", "time": "½ hour" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "2 huge onions, at least 4 inches (10 cm) across" }, { "line_type": "ul", "section": "Ingredients", "text": "Oil for frying" }, { "line_type": "ul", "section": "Ingredients", "text": "Beer batter" }, { "line_type": "ul", "section": "Ingredients", "text": "Seasoned flour" }, { "line_type": "ul", "section": "Ingredients", "text": "Sour cream chili sauce" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat deep fryer to 375°F (190°C)." }, { "line_type": "ol", "section": "Procedure", "text": "Put each onion on cutting board, root end down, and cut ¾ inch (2 cm) off the top." }, { "line_type": "ol", "section": "Procedure", "text": "Peel onion." }, { "line_type": "ol", "section": "Procedure", "text": "Cut vertically through the center, from the top to the root, without cutting through." }, { "line_type": "ol", "section": "Procedure", "text": "Repeat cuts radially (across the center, like a clock face) for a total of 6 or 8 cuts." }, { "line_type": "ol", "section": "Procedure", "text": "Remove about 1 inch (2.5 cm) of the onion center." }, { "line_type": "ol", "section": "Procedure", "text": "Soak in ice water 15 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Cut a little deeper if an onion isn't bloomed enough." }, { "line_type": "ol", "section": "Procedure", "text": "Dip in seasoned flour and shake gently to remove excess." }, { "line_type": "ol", "section": "Procedure", "text": "Dip in beer batter and shake gently to remove excess. You may have to separate layers to get a good coating." }, { "line_type": "ol", "section": "Procedure", "text": "Handling carefully, lower into fryer using a fryer basket. Fry about a minute and a half." }, { "line_type": "ol", "section": "Procedure", "text": "Remove basket from fryer, turn onions over, and return to fryer. Fry until golden, about another minute and a half." }, { "line_type": "ol", "section": "Procedure", "text": "Drain on towel." }, { "line_type": "ol", "section": "Procedure", "text": "Serve hot." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Good with creamy chili sauce—put a small cup in the center of the onion where you took out the center." } ], "title": "Fried Onion Blooms", "url": "https://en.wikibooks.org/wiki/Cookbook:Fried_Onion_Blooms" }

{ "infobox": { "category": "/wiki/Category:Pasta_recipes", "difficulty": 2, "servings": "4–5", "time": "30 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "A simple salty dish with onions and pasta." }, { "line_type": "ul", "section": "Ingredients", "text": "Pasta" }, { "line_type": "ul", "section": "Ingredients", "text": "Oil or butter" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Garlic, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "Onions, chopped" }, { "line_type": "ol", "section": "Procedure", "text": "Boil pasta until tender." }, { "line_type": "ol", "section": "Procedure", "text": "Oil your pan over medium heat." }, { "line_type": "ol", "section": "Procedure", "text": "Add onions and garlic to pan. Cook until transparent and browning." }, { "line_type": "ol", "section": "Procedure", "text": "Add pasta to pan along with more oil and some salt." }, { "line_type": "ol", "section": "Procedure", "text": "Cook pasta, stirring regularly, until it begins to brown." }, { "line_type": "ol", "section": "Procedure", "text": "Add extra salt as needed." }, { "line_type": "ol", "section": "Procedure", "text": "Let it cool and serve." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "This dish is supposed to be salty and oily. Feel free to go a little crazy." }, { "line_type": "ul", "section": "Warnings", "text": "You must stir regularly, otherwise some pasta will burn and other pasta won't brown" } ], "title": "Fried Pasta", "url": "https://en.wikibooks.org/wiki/Cookbook:Fried_Pasta" }

{ "infobox": { "category": "/wiki/Category:Snack_recipes", "difficulty": 2, "servings": "8", "time": "20 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Fried pickle is a snack item found in the American South. It is made by deep-frying a sliced, battered, dill pickle." }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup milk" }, { "line_type": "ul", "section": "Ingredients", "text": "1 egg, beaten" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp flour" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp Worcestershire sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "6 drops hot sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "3½ cup flour" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ tsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ tsp pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "1 qt sliced dill pickles" }, { "line_type": "ul", "section": "Ingredients", "text": "Dried dill (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Vegetable oil for deep frying" }, { "line_type": "ol", "section": "Procedure", "text": "Combine the ingredients for the milk mixture, stirring well. Set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Combine ingredients for the flour mixture, stirring well." }, { "line_type": "ol", "section": "Procedure", "text": "Dip pickles in milk mixture and dredge in flour mixture. Repeat process." }, { "line_type": "ol", "section": "Procedure", "text": "Deep fry in oil heated to 350 °F until pickles float to surface and are golden brown. Drain on paper towels." }, { "line_type": "ol", "section": "Procedure", "text": "Sprinkle with dried dill to your liking." } ], "title": "Fried Pickle", "url": "https://en.wikibooks.org/wiki/Cookbook:Fried_Pickle" }

{ "infobox": { "category": "/wiki/Category:Egg_recipes", "difficulty": 2, "servings": "1", "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "This is a westernized version of a dish from Yemen." }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp extra-virgin olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pita bread" }, { "line_type": "ul", "section": "Ingredients", "text": "2 eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Black pepper" }, { "line_type": "ol", "section": "Procedure", "text": "In a heavy skillet, heat the oil at medium-low temperature." }, { "line_type": "ol", "section": "Procedure", "text": "Tear the pita into small pieces, and add to the hot oil." }, { "line_type": "ol", "section": "Procedure", "text": "Cook, stirring frequently, until the bread is lightly browned and crispy." }, { "line_type": "ol", "section": "Procedure", "text": "Add the eggs and scramble them with the bread." }, { "line_type": "ol", "section": "Procedure", "text": "Season with salt and ground black pepper to taste. Serve hot." } ], "title": "Fried Pita Bread with Eggs", "url": "https://en.wikibooks.org/wiki/Cookbook:Fried_Pita_Bread_with_Eggs" }

{ "infobox": { "category": "/wiki/Category:Side_dish_recipes", "difficulty": 1, "servings": null, "time": "30 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Fried plantain and egg is a Nigerian dish mostly eaten as breakfast." }, { "line_type": "ul", "section": "Ingredients", "text": "Plantain" }, { "line_type": "ul", "section": "Ingredients", "text": "Vegetable oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Egg" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Equipment", "text": "Frying pan" }, { "line_type": "ul", "section": "Equipment", "text": "Frying spoon" }, { "line_type": "ul", "section": "Equipment", "text": "Bowl" }, { "line_type": "ul", "section": "Equipment", "text": "Knife" }, { "line_type": "ul", "section": "Equipment", "text": "Fork" }, { "line_type": "ol", "section": "Procedure", "text": "Peel and slice the plantain. Season with salt and toss to mix." }, { "line_type": "ol", "section": "Procedure", "text": "Heat a little oil in a frying pan. When hot, add the plantain. Cook, turning occasionally, until browned. Remove the plantain and set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Whisk the egg with a pinch of salt. Add the egg to the pan, and cook like scrambled eggs." }, { "line_type": "ol", "section": "Procedure", "text": "Serve the eggs and plantain together." } ], "title": "Fried Plantain and Egg", "url": "https://en.wikibooks.org/wiki/Cookbook:Fried_Plantain_and_Egg" }

{ "infobox": { "category": "/wiki/Category:Potato_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "Large potatoes, peeled" }, { "line_type": "ul", "section": "Ingredients", "text": "Lard" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ol", "section": "Procedure", "text": "Slice the potatoes about ¼ inch thick, or cut them in shavings round and round like you would peel a lemon." }, { "line_type": "ol", "section": "Procedure", "text": "Dry potato well in a clean cloth." }, { "line_type": "ol", "section": "Procedure", "text": "Heat a good amount lard in a clean pan over medium-high heat." }, { "line_type": "ol", "section": "Procedure", "text": "Add the potatoes to the hot lard, and shallow-fry them until crisp, stirring continuously." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the potatoes, and drain any excess oil off using a sieve." }, { "line_type": "ol", "section": "Procedure", "text": "Season with salt to taste, and serve hot." } ], "title": "Fried Potato Slices", "url": "https://en.wikibooks.org/wiki/Cookbook:Fried_Potato_Slices" }

{ "infobox": { "category": "/wiki/Category:Potato_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "4 medium/fair sized potatoes (Russets are preferable)" }, { "line_type": "ul", "section": "Ingredients", "text": "4 tablespoons of olive oil or (canola oil)" }, { "line_type": "ul", "section": "Ingredients", "text": "5 grams sea salt (paprika or onion salt works too)" }, { "line_type": "ul", "section": "Ingredients", "text": "4 grams of parsley or oregano (many seasonings can work)" }, { "line_type": "ol", "section": "Procedure", "text": "Slice potatoes evenly (over-sized wedges can result in uneven cooking)." }, { "line_type": "ol", "section": "Procedure", "text": "Sprinkle seasoning and salt over each potato." }, { "line_type": "ol", "section": "Procedure", "text": "Deep fry potato wedges until brown and crispy (cook longer for more crispiness.)" }, { "line_type": "ol", "section": "Procedure", "text": "Put in a plastic container and put in fridge (or just put on a cooling area if eating immediately)." } ], "title": "Fried Potato Wedges", "url": "https://en.wikibooks.org/wiki/Cookbook:Fried_Potato_Wedges" }

{ "infobox": { "category": "/wiki/Category:Potato_recipes", "difficulty": 1, "servings": null, "time": "20 minutes" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "Potatoes, peeled and sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Groundnut oil" }, { "line_type": "ul", "section": "Equipment", "text": "Frying pan" }, { "line_type": "ul", "section": "Equipment", "text": "Cooking spoon" }, { "line_type": "ul", "section": "Equipment", "text": "Bowl" }, { "line_type": "ol", "section": "Procedure", "text": "Rinse the potatoes and season with salt." }, { "line_type": "ol", "section": "Procedure", "text": "Heat the oil in a pan, and add the potatoes when hot. Cook until golden all over, flipping as needed." }, { "line_type": "ol", "section": "Procedure", "text": "Serve hot." } ], "title": "Fried Potatoes", "url": "https://en.wikibooks.org/wiki/Cookbook:Fried_Potatoes" }

{ "infobox": { "category": "/wiki/Category:Rice_recipes", "difficulty": 2, "servings": "4 persons", "time": "20 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Fried rice is a simple dish that is easily modified and can be prepared in as little as five minutes. You may choose which ingredients to use and how much to use. Ingredients can be substituted and leftovers work great!" }, { "line_type": "ul", "section": "Ingredients", "text": "Cooked rice (leftover rice that has been left refrigerated works well)" }, { "line_type": "ul", "section": "Ingredients", "text": "Soy sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "Oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Peas" }, { "line_type": "ul", "section": "Ingredients", "text": "Bean sprouts" }, { "line_type": "ul", "section": "Ingredients", "text": "Bok choy" }, { "line_type": "ul", "section": "Ingredients", "text": "Kidney beans" }, { "line_type": "ul", "section": "Ingredients", "text": "Mushroom" }, { "line_type": "ul", "section": "Ingredients", "text": "Carrot" }, { "line_type": "ul", "section": "Ingredients", "text": "Sweet corn" }, { "line_type": "ul", "section": "Ingredients", "text": "Fried tofu" }, { "line_type": "ul", "section": "Ingredients", "text": "Egg" }, { "line_type": "ul", "section": "Ingredients", "text": "Aromatics (e.g. onion, shallot, scallion, garlic)" }, { "line_type": "ul", "section": "Ingredients", "text": "Black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Chilli pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Fried rice spice" }, { "line_type": "p", "section": "Ingredients", "text": "Optionally, cooked meat can be included. Leftovers work here too." }, { "line_type": "ul", "section": "Ingredients", "text": "Chicken" }, { "line_type": "ul", "section": "Ingredients", "text": "Char siu (Chinese barbecue pork)" }, { "line_type": "ul", "section": "Ingredients", "text": "Marinated beef" }, { "line_type": "ul", "section": "Ingredients", "text": "Pork" }, { "line_type": "ul", "section": "Ingredients", "text": "Seafood (add curry powder for curry flavor)" }, { "line_type": "ul", "section": "Ingredients", "text": "Prawns" }, { "line_type": "ul", "section": "Ingredients", "text": "Shrimps" }, { "line_type": "ol", "section": "Procedure", "text": "If using tofu, cook it." }, { "line_type": "ol", "section": "Procedure", "text": "If using onions, dice them into whatever size you prefer." }, { "line_type": "ol", "section": "Procedure", "text": "If using bok choy, separate the stalk part from the leaf part. Slice the leaf part crosswise into ¾-inch-thick strips, then tear the strips into 2-inch pieces. These pieces will be treated much like the bean sprouts, though perhaps with slightly more cooking. The stalk part will be treated as celery." }, { "line_type": "ol", "section": "Procedure", "text": "If using bean sprouts, wash them and discard any that are not white and crunchy." }, { "line_type": "ol", "section": "Procedure", "text": "If using meat, slice into desired sized pieces and cook." }, { "line_type": "ol", "section": "Procedure", "text": "Add a generous amount of oil to a large frying pan (more than you think you'd need) to avoid sticking. If using a type of sausage or other excessively fatty meat, not as much oil may be needed because of the amount of fat." }, { "line_type": "ol", "section": "Procedure", "text": "Add the rice. Cook over the stove on medium-high heat." }, { "line_type": "ol", "section": "Procedure", "text": "Add the soy sauce, meat(s), eggs, and all vegetables except the onions and bean sprouts." }, { "line_type": "ol", "section": "Procedure", "text": "Add pepper, a pinch or two of sugar, and optionally some added salt." }, { "line_type": "ol", "section": "Procedure", "text": "Add the tofu, bean sprouts, and onion when the rice is almost done (depending on how fried you want them), being careful not to overcook them." } ], "title": "Fried Rice", "url": "https://en.wikibooks.org/wiki/Cookbook:Fried_Rice" }

{ "infobox": { "category": "/wiki/Category:Rice_recipes", "difficulty": 3, "servings": "5", "time": "1 hour" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Template:Nutritionsummary\nCookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Rice | Fried rice" }, { "line_type": "ul", "section": "Ingredients", "text": "2 packs (8 ea./800 g/1.8 lb) carrots, cut into 5×1×1 cm (2.0×0.39×0.39 in) pieces" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pack (200 g/7.1 oz) bean sprouts, soaked in hot water and drained" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pack (200 g/7.1 oz) broccoli florets, soaked in hot water and drained" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pack (200 g/7.1 oz) mushrooms, quartered and soaked in hot water" }, { "line_type": "ul", "section": "Ingredients", "text": "½ pack (250 g/8.8 oz) cabbage, cut into 2 cm (0.79 in) pieces" }, { "line_type": "ul", "section": "Ingredients", "text": "4 scallions, cut into 1.5 cm (0.59 in) pieces" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tbsp corn oil" }, { "line_type": "ul", "section": "Ingredients", "text": "3 cloves garlic, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ big onion, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (100 g/3.5 oz) cooked rice" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1½ tbsp light soy sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp vegetarian oyster sauce substitute (or omit)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp pepper" }, { "line_type": "ol", "section": "Procedure", "text": "Heat the oil in a non-stick pan, add onion and garlic, and stir-fry for 25 seconds until fragrant." }, { "line_type": "ol", "section": "Procedure", "text": "Add the rice, all the vegetables, some salt, light soy sauce, oyster sauce and pepper. Stir until mixed well." }, { "line_type": "ol", "section": "Procedure", "text": "Serve." } ], "title": "Fried Rice (Vegetarian)", "url": "https://en.wikibooks.org/wiki/Cookbook:Fried_Rice_(Vegetarian)" }

{ "infobox": { "category": "/wiki/Category:Fried_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "5 oz dried lily bulbs" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup water" }, { "line_type": "ul", "section": "Ingredients", "text": "Sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "3 eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "10 pastry dough wrappers" }, { "line_type": "ul", "section": "Ingredients", "text": "Vegetable oil" }, { "line_type": "ol", "section": "Procedure", "text": "Wash and soak dried lily bulbs for 1 hour. Discard water." }, { "line_type": "ol", "section": "Procedure", "text": "Place bulbs in saucepan with 1 cup water, and cook until soft." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from heat and stir in sugar until it dissolves. Let cool." }, { "line_type": "ol", "section": "Procedure", "text": "Once cooled, beat in eggs." }, { "line_type": "ol", "section": "Procedure", "text": "Fill pastry dough wrappers with the mixture." }, { "line_type": "ol", "section": "Procedure", "text": "Fry pastries in hot oil until golden brown all over." } ], "title": "Fried Tiger Lily Pastries", "url": "https://en.wikibooks.org/wiki/Cookbook:Fried_Tiger_Lily_Pastries" }