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{ "infobox": { "category": "/wiki/Category:Cookie_recipes", "difficulty": 2, "servings": null, "time": "20 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "This recipe is adapted from the public domain cookbook Mrs. Beeton's Book of Household Management.[1]" }, { "line_type": "ul", "section": "Ingredients", "text": "3½ cups (475 g/1.05 lb) all-purpose flour" }, { "line_type": "ul", "section": "Ingredients", "text": "2 sticks (250 g/8.8 oz) unsalted butter" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (225 g/7.9 oz) caster sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons ground ginger" }, { "line_type": "ul", "section": "Ingredients", "text": "2 eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "Milk as needed" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat the oven to 160 °C (320 °F). Grease a baking sheet." }, { "line_type": "ol", "section": "Procedure", "text": "Rub the butter and ginger into the flour in a bowl until the mixture resembles breadcrumbs." }, { "line_type": "ol", "section": "Procedure", "text": "Add the eggs and mix to a soft dough, adding a little milk if necessary." }, { "line_type": "ol", "section": "Procedure", "text": "Roll out the dough to 5 mm (0.20 in) and cut out biscuits with a plain round cutter." }, { "line_type": "ol", "section": "Procedure", "text": "Place them on the prepared baking sheet and bake for 5 minutes until golden." }, { "line_type": "ol", "section": "Procedure", "text": "Take the biscuits out of the oven and leave them to cool." } ], "title": "Ginger Biscuits", "url": "https://en.wikibooks.org/wiki/Cookbook:Ginger_Biscuits" }

{ "infobox": { "category": "/wiki/Category:Pancake_recipes", "difficulty": 2, "servings": null, "time": "Prep: 10 minutesCooking: 5 minutes per skillet" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 cup all-purpose bleached flour" }, { "line_type": "ul", "section": "Ingredients", "text": "2 teaspoons sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon salt" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon baking powder" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ teaspoon baking soda" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon ground ginger" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ cup buttermilk" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup milk" }, { "line_type": "ul", "section": "Ingredients", "text": "1 large egg" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoon unsalted butter, melted" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon vanilla extract" }, { "line_type": "ul", "section": "Ingredients", "text": "Vegetable oil for brushing griddle" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup finely-chopped crystallized ginger" }, { "line_type": "ol", "section": "Procedure", "text": "Heat a large non-stick skillet or griddle over low heat while preparing ingredients." }, { "line_type": "ol", "section": "Procedure", "text": "Mix flour, sugar, salt, baking powder, and baking soda in medium bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Whisk ground ginger into dry ingredients." }, { "line_type": "ol", "section": "Procedure", "text": "Microwave buttermilk and milk in a 2-cup Pyrex measuring cup for 20–30 seconds until it is room temperature. Whisk in egg, butter, and vanilla." }, { "line_type": "ol", "section": "Procedure", "text": "Add wet ingredients to dry ingredients and whisk until just mixed." }, { "line_type": "ol", "section": "Procedure", "text": "Return batter to measuring cup, stirring in a teaspoon or two of water, if necessary, to make a thick, but pourable batter." }, { "line_type": "ol", "section": "Procedure", "text": "Increase heat to medium and generously brush skillet or griddle with oil." }, { "line_type": "ol", "section": "Procedure", "text": "When oil starts to spider, but before it starts to smoke, pour in dollops of batter, about ¼ cup at a time. Work in batches, if necessary, to avoid overcrowding." }, { "line_type": "ol", "section": "Procedure", "text": "Sprinkle 1 tablespoon crystallized ginger over the uncooked side of each pancake as it cooks." }, { "line_type": "ol", "section": "Procedure", "text": "When pancake bottoms are golden brown and tops start to bubble (2–3 minutes), flip pancakes." }, { "line_type": "ol", "section": "Procedure", "text": "Cook until pancakes are golden brown on remaining side." }, { "line_type": "ol", "section": "Procedure", "text": "Repeat cooking with remaining batter, brushing skillet or griddle with oil between batches." }, { "line_type": "ol", "section": "Procedure", "text": "Serve hot." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Use bleached flour to make a more tender pancake." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If using salted butter, reduce salt to ¼ teaspoon." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Pancake batter should pour, not glug! On the other hand, runny batter makes thin, oddly shaped pancakes that frequently collide on the griddle. Stir in a touch more flour into thin batter. For batter that's too thick, whisk in water, a teaspoon at a time." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The temperature of the pan or griddle is important: too hot and the pancakes are dark and raw; too cool and they're blond and hard. For tender, golden brown pancakes, heat the pan or griddle on low while you make the batter. Then increase the heat to medium and generously brush the pan or griddle with oil. It's ready when the oil starts to shimmer and, in any skillet or griddle other than non-stick, sends out tendrils that resemble and octopus or spider. But if the pan starts to smoke, set it down off the burner until the smoking subsides and the oil cools a bit." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "This recipe easily doubles for a crowd." } ], "title": "Ginger Pancakes", "url": "https://en.wikibooks.org/wiki/Cookbook:Ginger_Pancakes" }

{ "infobox": { "category": "/wiki/Category:Pork_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "2 slabs St. Louis style/cut pork spareribs" }, { "line_type": "ul", "section": "Ingredients", "text": "6 tbsp Barbecue Rub" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp minced fresh ginger" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup peach preserves" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp Worcestershire sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp cider vinegar" }, { "line_type": "ul", "section": "Ingredients", "text": "Dry applewood chunks" }, { "line_type": "ol", "section": "Procedure", "text": "Season ribs with the Barbecue Rub. Refrigerate for at least 1 hour." }, { "line_type": "ol", "section": "Procedure", "text": "Place applewood in the firebox of a 250°F smoker or in the coal area of a 250°F charcoal grill set for indirect heat." }, { "line_type": "ol", "section": "Procedure", "text": "Combine remaining ingredients and bring to a boil over high heat until reduced by ⅓. Cover tightly and set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Place ribs in smoker/on top of grill grate and cook, brushing often with preserve mixture, for 5–6 hours." }, { "line_type": "ol", "section": "Procedure", "text": "Brush ribs generously with preserve mixture and place on a medium high grill and cook, repeatedly brushing side facing you, until well browned. Repeat one more time." }, { "line_type": "ol", "section": "Procedure", "text": "Remove and let rest 10 minutes; slice into 1-rib portions and serve." } ], "title": "Ginger Peach Glazed BBQ Ribs", "url": "https://en.wikibooks.org/wiki/Cookbook:Ginger_Peach_Glazed_BBQ_Ribs" }

{ "infobox": { "category": "/wiki/Category:Pork_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 city-style (brined) ham, hock end" }, { "line_type": "ul", "section": "Ingredients", "text": "3 cups peach nectar" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup Worcestershire sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup chicken broth" }, { "line_type": "ul", "section": "Ingredients", "text": "5-inch piece fresh ginger, peeled" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ cup honey" }, { "line_type": "ul", "section": "Ingredients", "text": "6 peaches, peeled and sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "5 bay leaves" }, { "line_type": "ol", "section": "Procedure", "text": "Place peaches in a single layer on the bottom of a roasting pan. Set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Score skin and fat layers of ham in a diamond pattern with a paring knife. Place on top of peach slices." }, { "line_type": "ol", "section": "Procedure", "text": "Cover with aluminum foil. Insert an oven-safe probe thermometer into the center, but not touching bone." }, { "line_type": "ol", "section": "Procedure", "text": "Bake at 250°F until internal temperature reaches 130°F." }, { "line_type": "ol", "section": "Procedure", "text": "Meanwhile, combine remaining ingredients in a large saucepan. Bring to a boil over high heat until reduced by ⅓. Fish out ginger and bay leaf, and set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Remove skin and fat layers off of ham. Pour peach mixture into pan and toss ham to coat. Remove aluminum foil and thermometer. Reinsert thermometer into a different area and bake at 350°F until internal temperature reaches 140°F. Remove and let rest ½ hour before carving." } ], "title": "Ginger Peach Glazed Ham", "url": "https://en.wikibooks.org/wiki/Cookbook:Ginger_Peach_Glazed_Ham" }

{ "infobox": { "category": "/wiki/Category:Cookie_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "2 cups butter, melted" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups dark molasses" }, { "line_type": "ul", "section": "Ingredients", "text": "1 lb dark brown sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tsp cinnamon" }, { "line_type": "ul", "section": "Ingredients", "text": "a little allspice" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp ground cloves" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp nutmeg" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp ground ginger" }, { "line_type": "ul", "section": "Ingredients", "text": "a little black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "10–12 cups all-purpose flour" }, { "line_type": "ol", "section": "Procedure", "text": "Combine melted butter, molasses, sugar, and spices." }, { "line_type": "ol", "section": "Procedure", "text": "Add flour, mixing in 1 cup at a time up to 10 cups, working first with a fork, then by hand. Add another 1–2 cups flour just until the dough holds together." }, { "line_type": "ol", "section": "Procedure", "text": "Chill dough at least 2 hours in the refrigerator." }, { "line_type": "ol", "section": "Procedure", "text": "Preheat oven to 350°F." }, { "line_type": "ol", "section": "Procedure", "text": "Roll the dough out as thin as possible, and cut out shapes with cookie cutters." }, { "line_type": "ol", "section": "Procedure", "text": "Transfer cookie cutouts to a pan lined with parchment paper." }, { "line_type": "ol", "section": "Procedure", "text": "Bake cookies in the preheated oven for 7 minutes. Let cool on a rack." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "For a spicier ginger flavor, increase the amount of ginger as desired." } ], "title": "Ginger Snaps", "url": "https://en.wikibooks.org/wiki/Cookbook:Ginger_Snaps" }

{ "infobox": { "category": "/wiki/Category:Beverage_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Ginger tea is a drink brewed from fresh ginger. Some use it to soothe coughs and sore throats. It is also sometimes sipped to warm up the body." }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh ginger" }, { "line_type": "ul", "section": "Ingredients", "text": "Water" }, { "line_type": "ul", "section": "Ingredients", "text": "Sweetener (optional)" }, { "line_type": "ol", "section": "Procedure", "text": "Cut ginger into small pieces, and rinse to remove dirt." }, { "line_type": "ol", "section": "Procedure", "text": "Add water to the sliced ginger and bring to a boil." }, { "line_type": "ol", "section": "Procedure", "text": "Allow to simmer for a few minutes, then strain the drink to remove ginger particles." }, { "line_type": "ol", "section": "Procedure", "text": "Add sweetener to taste, and serve." } ], "title": "Ginger Tea", "url": "https://en.wikibooks.org/wiki/Cookbook:Ginger_Tea" }

{ "infobox": { "category": "/wiki/Category:Peach_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "2 lb large peaches, peeled and halved" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup peach nectar" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup dark brown sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup crystallized ginger, finely minced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp pure vanilla extract" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ tsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Melted butter as needed" }, { "line_type": "ol", "section": "Procedure", "text": "Combine liquid ingredients in a saucepan and bring to a boil over medium high heat until reduced by half." }, { "line_type": "ol", "section": "Procedure", "text": "Brush peaches with melted butter and place on a medium grill until well marked, brushing with nectar mixture often." }, { "line_type": "ol", "section": "Procedure", "text": "Pour remaining glaze into large bowl and toss with peaches; serve." } ], "title": "Ginger-Glazed Grilled Peaches", "url": "https://en.wikibooks.org/wiki/Cookbook:Ginger-Glazed_Grilled_Peaches" }

{ "infobox": { "category": "/wiki/Category:Cake_recipes", "difficulty": 3, "servings": "10", "time": "Prep: 20 minutesBaking: 60 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "This recipe produces a soft gingerbread cake, not gingerbread cookies. Gingerbread is a type of spice cake. Parkin, a variation traditionally eaten in England around Bonfire Night, is partially oat-based." }, { "line_type": "ul", "section": "Ingredients", "text": "110 g (4 oz) butter" }, { "line_type": "ul", "section": "Ingredients", "text": "110 g (4 oz) brown sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "220 g (8 oz) golden syrup" }, { "line_type": "ul", "section": "Ingredients", "text": "220 g (8 oz) all-purpose flour" }, { "line_type": "ul", "section": "Ingredients", "text": "5 ml (1 level teaspoon) baking powder" }, { "line_type": "ul", "section": "Ingredients", "text": "5 ml (1 level teaspoon) mixed spice" }, { "line_type": "ul", "section": "Ingredients", "text": "10 ml (2 level teaspoon) ground ginger" }, { "line_type": "ul", "section": "Ingredients", "text": "2 eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "120 ml (4 fluid oz) milk" }, { "line_type": "ol", "section": "Procedure", "text": "Put the butter, sugar, and syrup in a saucepan. Heat gently until the butter melts." }, { "line_type": "ol", "section": "Procedure", "text": "Place the dry ingredients in a bowl. Pour the melted butter mixture into the bowl, and beat thoroughly." }, { "line_type": "ol", "section": "Procedure", "text": "Warm the milk in a saucepan (so it will dissolve the syrup)." }, { "line_type": "ol", "section": "Procedure", "text": "Add the milk to the bowl, and beat thoroughly." }, { "line_type": "ol", "section": "Procedure", "text": "Beat the eggs, and then stir them in to the mixture." }, { "line_type": "ol", "section": "Procedure", "text": "Pour the mixture into an 8-inch (20 cm) greased square cake tin." }, { "line_type": "ol", "section": "Procedure", "text": "Bake at 170°C (325°F) for 1 hour." }, { "line_type": "ol", "section": "Procedure", "text": "Cool in the tin for 15 minutes, then remove." }, { "line_type": "ol", "section": "Procedure", "text": "Leave at least 1 day before cutting into squares. Serve." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "To make parkin, replace half of the flour by weight with 110 g (4 oz) coarse oat flour." } ], "title": "Gingerbread", "url": "https://en.wikibooks.org/wiki/Cookbook:Gingerbread" }

{ "infobox": { "category": "/wiki/Category:Cookie_recipes", "difficulty": 2, "servings": null, "time": "Prep: 30–40 minutesThen 15 minutes per batch" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "Flourless cooking spray" }, { "line_type": "ul", "section": "Ingredients", "text": "3¾ cups (500 g / 1.1 lb) all-purpose flour, plus extra for dusting" }, { "line_type": "ul", "section": "Ingredients", "text": "2 teaspoons baking soda" }, { "line_type": "ul", "section": "Ingredients", "text": "1½ teaspoons ground ginger" }, { "line_type": "ul", "section": "Ingredients", "text": "1½ teaspoons ground allspice" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 stick (120 g / 4.2 oz) unsalted butter, at room temperature" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ cup (150 g / 5.3 oz) tightly packed dark brown sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup (150 g / 5.3 oz) honey" }, { "line_type": "ul", "section": "Ingredients", "text": "2 large eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "Royal icing" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat oven to 375 °F (191 °C)." }, { "line_type": "ol", "section": "Procedure", "text": "Lightly spray cookie sheets with cooking spray or line with parchment paper." }, { "line_type": "ol", "section": "Procedure", "text": "Sift together the flour, baking soda, ginger, allspice, and salt. Set aside." }, { "line_type": "ol", "section": "Procedure", "text": "In a stand mixer fitted with the paddle attachment, cream together the butter, brown sugar, and honey on medium speed, about 2 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Add the eggs and mix until smooth and light, another 2–3 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Add the sifted dry ingredients and mix on low until the dough is evenly mixed." }, { "line_type": "ol", "section": "Procedure", "text": "Turn the dough out on a lightly-floured work surface." }, { "line_type": "ol", "section": "Procedure", "text": "Pat into an even disk." }, { "line_type": "ol", "section": "Procedure", "text": "Cover with plastic wrap and chill until firm, about 20–30 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Roll out the dough to a 0.25-inch (6.4 mm) thickness." }, { "line_type": "ol", "section": "Procedure", "text": "Use 5.5-inch (14 cm) cookie cutters to cut out cookies." }, { "line_type": "ol", "section": "Procedure", "text": "Transfer cookies to prepared cookie sheets, spacing them about an inch apart." }, { "line_type": "ol", "section": "Procedure", "text": "Bake the cookie until they are firm, about 10–14 minutes, depending on size." }, { "line_type": "ol", "section": "Procedure", "text": "Transfer the cookies to wire racks and let cool completely before decorating, if desired." }, { "line_type": "ol", "section": "Procedure", "text": "Bake the remaining dough in batches, as directed." }, { "line_type": "ol", "section": "Procedure", "text": "Frost with royal icing." } ], "title": "Gingerbread Cookies Frosted with Royal Icing", "url": "https://en.wikibooks.org/wiki/Cookbook:Gingerbread_Cookies_Frosted_with_Royal_Icing" }

{ "infobox": { "category": "/wiki/Category:Pancake_recipes", "difficulty": 2, "servings": null, "time": "Prep: 10 minutesCooking: 5 minutes per skillet" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 cup all-purpose bleached flour" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon salt" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon baking powder" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ teaspoon baking soda" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon ground cinnamon" }, { "line_type": "ul", "section": "Ingredients", "text": "1½ teaspoons ground ginger" }, { "line_type": "ul", "section": "Ingredients", "text": "⅛ teaspoon ground cloves" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ cup buttermilk" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup milk" }, { "line_type": "ul", "section": "Ingredients", "text": "1 large egg" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons unsalted butter, melted" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon vanilla extract" }, { "line_type": "ul", "section": "Ingredients", "text": "4 teaspoons molasses" }, { "line_type": "ul", "section": "Ingredients", "text": "Vegetable oil for brushing griddle" }, { "line_type": "ol", "section": "Procedure", "text": "Heat a large non-stick skillet or griddle over low heat while preparing ingredients." }, { "line_type": "ol", "section": "Procedure", "text": "Mix flour, salt, baking powder, and baking soda in medium bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Whisk ground cinnamon, ground ginger, and ground cloves into the dry ingredients." }, { "line_type": "ol", "section": "Procedure", "text": "Combine buttermilk and milk, and bring to room temperature by microwaving or heating gently on the stove." }, { "line_type": "ol", "section": "Procedure", "text": "Whisk egg, butter, vanilla, and molasses into the milk mixture." }, { "line_type": "ol", "section": "Procedure", "text": "Add wet ingredients to dry ingredients and whisk until just mixed." }, { "line_type": "ol", "section": "Procedure", "text": "Return batter to measuring cup, stirring in a teaspoon or two of water, if necessary, to make a thick, but pourable batter." }, { "line_type": "ol", "section": "Procedure", "text": "Increase heat to medium and generously brush skillet or griddle with oil." }, { "line_type": "ol", "section": "Procedure", "text": "When oil starts to spider, but before it starts to smoke, pour batter, about ¼ cup at a time." }, { "line_type": "ol", "section": "Procedure", "text": "Work in batches, if necessary, to avoid overcrowding." }, { "line_type": "ol", "section": "Procedure", "text": "When pancake bottoms are golden brown and tops start to bubble (2–3 minutes), flip pancakes." }, { "line_type": "ol", "section": "Procedure", "text": "Cook until pancakes are golden brown on remaining side." }, { "line_type": "ol", "section": "Procedure", "text": "Repeat, brushing skillet or griddle with oil." }, { "line_type": "ol", "section": "Procedure", "text": "Serve hot." }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "Use bleached all-purpose flour to make a tender pancake." }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "If using salted butter, reduce salt to ¼ teaspoon." }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "You can substitute a tablespoon of lemon juice (or vinegar) in milk for the buttermilk." }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "Pancake batter should be thin enough to pour, not glug. On the other hand, runny batter makes thin, oddly shaped pancakes that frequently collide on the griddle. Stir in a touch more flour into thin batter. For batter that's too thick, whisk in water, a teaspoon at a time." }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "The temperature of the pan or griddle is important: too hot and the pancakes are dark and raw; too cool and they're blond and hard. For tender, golden brown pancakes, heat the pan or griddle on low while you make the batter. Then increase the heat to medium and generously brush the pan or griddle with oil. It's ready when the oil starts to shimmer and, in any skillet or griddle other than non-stick, sends out tendrils that resemble and octopus or spider. But if the pan starts to smoke, set it down off the burner until the smoking subsides and the oil cools a bit." }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "This recipe easily doubles for a crowd." } ], "title": "Gingerbread Pancakes I", "url": "https://en.wikibooks.org/wiki/Cookbook:Gingerbread_Pancakes_I" }

{ "infobox": { "category": "/wiki/Category:Pancake_recipes", "difficulty": 2, "servings": "6 servings", "time": "Prep: 10 minutesCooking: 5 minutes per skillet" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "3 cups complete pancake mix" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup brewed coffee, cooled to room temperature" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup water" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup molasses" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon cinnamon" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ teaspoon ginger" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ teaspoon grated nutmeg" }, { "line_type": "ul", "section": "Ingredients", "text": "Cooking spray" }, { "line_type": "ol", "section": "Procedure", "text": "In a mixing bowl, combine pancake mix, coffee, water, molasses, cinnamon, ginger, and nutmeg." }, { "line_type": "ol", "section": "Procedure", "text": "Stir until combined." }, { "line_type": "ol", "section": "Procedure", "text": "The batter will be thin; for thicker pancakes, add more mix, 1 tablespoon at a time." }, { "line_type": "ol", "section": "Procedure", "text": "Coat a nonstick frying pan with cooking spray and place over medium heat. If using an electric skillet, heat to 375°F." }, { "line_type": "ol", "section": "Procedure", "text": "Pour ¼ cup of batter into hot pan; cook 2 minutes or until bubbles appear and edges look dry; flip pancakes and cook 1 or 2 minutes more." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with butter and syrup, if desired." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "An excellent sauce could be made by mixing some whipped cream with some coffee creamer and syrup." } ], "title": "Gingerbread Pancakes II", "url": "https://en.wikibooks.org/wiki/Cookbook:Gingerbread_Pancakes_II" }

{ "infobox": { "category": "/wiki/Category:Nigerian_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Gizdodo is a popular Nigerian dish consisting of gizzard and plantains (dodo). It is commonly served at parties alongside small chops. It can be eaten with various kinds of cooked rice." }, { "line_type": "ul", "section": "Ingredients", "text": "Gizzard, washed and cut into pieces" }, { "line_type": "ul", "section": "Ingredients", "text": "Onion" }, { "line_type": "ul", "section": "Ingredients", "text": "Seasoning/stock cube" }, { "line_type": "ul", "section": "Ingredients", "text": "Onion, coarsely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Red, green, yellow bell peppers, coarsely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Scotch bonnet chile pepper, coarsely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Tomatoes, coarsely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Ginger" }, { "line_type": "ul", "section": "Ingredients", "text": "Vegetable oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Onion, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "Garlic" }, { "line_type": "ul", "section": "Ingredients", "text": "Ripe plantain, peeled and diced" }, { "line_type": "ul", "section": "Ingredients", "text": "Curry powder" }, { "line_type": "ul", "section": "Ingredients", "text": "Thyme" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ol", "section": "Procedure", "text": "Combine the gizzard, onion, seasoning cube, curry, and thyme in a pot. Cook over medium heat." }, { "line_type": "ol", "section": "Procedure", "text": "Blend the bell peppers, scotch bonnet pepper, tomatoes, onions, and ginger to a coarse paste." }, { "line_type": "ol", "section": "Procedure", "text": "Heat vegetable oil in a saucepan. Add diced onion and garlic, and fry until softened. Stir in blended pepper mixture, and cook for about 10 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Heat oil in a pan, and fry the plantain. Remove." }, { "line_type": "ol", "section": "Procedure", "text": "Fry the gizzard in the oil until dry and brown. Remove excess oil." }, { "line_type": "ol", "section": "Procedure", "text": "Add the cooked onion-pepper mixture to the gizzard, and fry for a while." }, { "line_type": "ol", "section": "Procedure", "text": "Gently stir in the fried plantain. Simmer for a few minutes, and adjust the seasoning as needed." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from heat, and serve with rice." } ], "title": "Gizdodo (Nigerian Gizzard and Plantains)", "url": "https://en.wikibooks.org/wiki/Cookbook:Gizdodo_(Nigerian_Gizzard_and_Plantains)" }

{ "infobox": { "category": "/wiki/Category:Sauce_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Glace de viande is a sauce made by reducing meat broth or stock until rich and condensed." }, { "line_type": "ul", "section": "Ingredients", "text": "2 quarts brown beef or veal stock, strained and thoroughly degreased" }, { "line_type": "ol", "section": "Procedure", "text": "Pour the stock into a heavy non-reactive pot and bring it to a simmer over medium heat." }, { "line_type": "ol", "section": "Procedure", "text": "Reduce the heat to low and let the stock cook until it has reduced to 2 cups, stirring from time to time." }, { "line_type": "ol", "section": "Procedure", "text": "Transfer the stock to a small, non-reactive pan and heat over the lowest possible heat until it is reduced to ½ cup." }, { "line_type": "ol", "section": "Procedure", "text": "Strain the glaze into a jar." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The meat glaze can be stored in the refrigerator for several months or frozen indefinitely. Thaw in the microwave and mix before use." } ], "title": "Glace de Viande (Reduced Beef Sauce)", "url": "https://en.wikibooks.org/wiki/Cookbook:Glace_de_Viande_(Reduced_Beef_Sauce)" }

{ "infobox": { "category": "/wiki/Category:Appetizer_recipes", "difficulty": 2, "servings": "8", "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 onion, finely diced" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup butter or margarine" }, { "line_type": "ul", "section": "Ingredients", "text": "2 teaspoons brown sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon honey" }, { "line_type": "ul", "section": "Ingredients", "text": "8–10 crackers" }, { "line_type": "ul", "section": "Ingredients", "text": "Sour cream" }, { "line_type": "ol", "section": "Procedure", "text": "Melt half the butter in a small saucepan." }, { "line_type": "ol", "section": "Procedure", "text": "Turn the burner to medium heat. Add the diced onions to the pan." }, { "line_type": "ol", "section": "Procedure", "text": "Slowly caramelize the onions, adding in the rest of the butter as needed to keep from burning." }, { "line_type": "ol", "section": "Procedure", "text": "Once caramelized, add the brown sugar and the honey. Combine thoroughly until all the onions are glazed." }, { "line_type": "ol", "section": "Procedure", "text": "Place onions attractively onto the crackers, and finish with a small dollop of sour cream." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Keep an eye on the onions—they burn easily." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Measurements are not exact; play around to see what you like." } ], "title": "Glazed Onion Canapes", "url": "https://en.wikibooks.org/wiki/Cookbook:Glazed_Onion_Canapes" }

{ "infobox": { "category": "/wiki/Category:Sweet_potato_recipes", "difficulty": 2, "servings": "6", "time": "30 minutes" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "½ cup (120 ml) maple-flavored syrup" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon butter or margarine" }, { "line_type": "ul", "section": "Ingredients", "text": "1 can (40 oz / 1100 g) sweet potatoes, drained" }, { "line_type": "ul", "section": "Ingredients", "text": "Pecan halves (optional)" }, { "line_type": "ol", "section": "Procedure", "text": "Bring syrup and butter just to boil in large skillet on medium heat. Reduce heat to low, and simmer about 2 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Add sweet potatoes. Cook on low heat 10 minutes, gently turning sweet potatoes frequently to glaze." }, { "line_type": "ol", "section": "Procedure", "text": "Garnish with pecan halves, if desired." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You also use yams if you so desire." }, { "line_type": "ul", "section": "External links", "text": "CDKitchen.com- Glazed Sweet Potatoes" } ], "title": "Glazed Sweet Potatoes", "url": "https://en.wikibooks.org/wiki/Cookbook:Glazed_Sweet_Potatoes" }

{ "infobox": { "category": "/wiki/Category:Pasta_recipes", "difficulty": 2, "servings": null, "time": "1 hour" }, "text_lines": [ { "line_type": "p", "section": null, "text": "This recipe is based on a macaroni and cheese recipe, with additions of meat and vegetables to promote it from a side dish to a main course." }, { "line_type": "ul", "section": "Ingredients", "text": "250 g (½ pound) macaroni" }, { "line_type": "ul", "section": "Ingredients", "text": "30 g (1 ounce) flour" }, { "line_type": "ul", "section": "Ingredients", "text": "45 g (3 tbsp) butter" }, { "line_type": "ul", "section": "Ingredients", "text": "240 ml (1 cup) milk" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "140 g (5 ounces) shredded cheese (e.g. cheddar, emmental, gruyère or whatever you like)" }, { "line_type": "ul", "section": "Ingredients", "text": "2 hot dogs, sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "140 g (5 ounces) frozen green vegetables (e.g. spinach, kale, broccoli, peas, or whatever you like)" }, { "line_type": "ul", "section": "Ingredients", "text": "2 fresh tomatoes, sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "Grated Parmesan cheese" }, { "line_type": "ul", "section": "Ingredients", "text": "Paprika" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat oven to 180°C (350°F) and grease a casserole or baking dish." }, { "line_type": "ol", "section": "Procedure", "text": "On the stovetop, bring 2 liters (2 quarts) of salted water to a boil; add the macaroni and cook for 9 minutes or until al dente." }, { "line_type": "ol", "section": "Procedure", "text": "While the macaroni is cooking, start making the roux. Mix the flour and butter in a saucepan and heat over low heat, stirring until blended and bubbling." }, { "line_type": "ol", "section": "Procedure", "text": "Add the milk, salt and pepper and stir until thickened. Reduce heat to the lowest setting and add the cheese, sliced hotdogs, and frozen vegetables." }, { "line_type": "ol", "section": "Procedure", "text": "When the macaroni is done, drain and put in the greased dish. Pour the sauce over the noodles and stir till combined." }, { "line_type": "ol", "section": "Procedure", "text": "Arrange the tomato slices on top, then sprinkle grated parmesan and paprika over the tomato slices." }, { "line_type": "ol", "section": "Procedure", "text": "Bake for 40 minutes." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Instead of the hot dogs, you can use any other meat you like: ground beef (browned in a skillet first), bite-sized pieces of cooked chicken, canned tuna, and so on. For a vegetarian version, try diced tofu, textured vegetable protein (soy meat), chickpeas, brown lentils, etc." }, { "line_type": "ul", "section": "See also", "text": "Adult Macaroni and Cheese" }, { "line_type": "ul", "section": "See also", "text": "Macaroni & Cheese (Baked)" }, { "line_type": "ul", "section": "See also", "text": "Macaroni and Cheese" }, { "line_type": "ul", "section": "See also", "text": "Macaroni Pie" }, { "line_type": "ul", "section": "See also", "text": "Stovetop Mac n' Cheese" } ], "title": "Glorified Mac and Cheese", "url": "https://en.wikibooks.org/wiki/Cookbook:Glorified_Mac_and_Cheese" }

{ "infobox": { "category": "/wiki/Category:Wheat_recipes", "difficulty": 3, "servings": "14–16", "time": "75 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Gluten veggie meat is an excellent supplement to meatless dishes. Many store-bought vegan protein meats are made from gluten. This particular recipe is very inexpensive and can provide a family with several weeks of meat substitute that is delicious and a fraction of the cost of sustaining a diet that is exclusively animal meat." }, { "line_type": "ul", "section": "Ingredients", "text": "1 bag (22 oz/623 g) Vital wheat gluten flour" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons parsley flakes" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ teaspoons garlic powder" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ cup water" }, { "line_type": "ul", "section": "Ingredients", "text": "2 bouillon cubes" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup soy sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ teaspoons onion powder" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ teaspoon salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup all-purpose flour" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ cup oil" }, { "line_type": "ol", "section": "Procedure", "text": "In a large bowl, combine the gluten flour, garlic powder, parsley flakes, and cup of water." }, { "line_type": "ol", "section": "Procedure", "text": "Knead for about 2 minutes, cover, and set aside for 10 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Slice gluten into pieces. The smaller the pieces, then firmer the final texture." }, { "line_type": "ol", "section": "Procedure", "text": "Bring a large pot of water to a boil and add bouillon cubes." }, { "line_type": "ol", "section": "Procedure", "text": "Add sliced pieces of gluten to the seasoned, boiling water." }, { "line_type": "ol", "section": "Procedure", "text": "Reduce heat to subtle simmer. Cover with lid and simmer for 55 minutes, stirring occasionally." }, { "line_type": "ol", "section": "Procedure", "text": "Drain substantially larger gluten pieces, and place in another bowl to cool." }, { "line_type": "ol", "section": "Procedure", "text": "In another bowl with a lid, combine all-purpose flour, onion powder, and salt; cover and shake." }, { "line_type": "ol", "section": "Procedure", "text": "In another bowl, pour in soy sauce for dipping." }, { "line_type": "ol", "section": "Procedure", "text": "Dip several pieces of cooled gluten into bowl with soy sauce." }, { "line_type": "ol", "section": "Procedure", "text": "Place gluten pieces in bowl with seasoned flour, cover, and shake." }, { "line_type": "ol", "section": "Procedure", "text": "Fry pieces in frying pan with oil until browned." } ], "title": "Gluten Veggie Meat", "url": "https://en.wikibooks.org/wiki/Cookbook:Gluten_Veggie_Meat" }

{ "infobox": { "category": "/wiki/Category:Cheese_recipes", "difficulty": 3, "servings": "8 cakes", "time": "1 hour" }, "text_lines": [ { "line_type": "p", "section": null, "text": "These goat cheese cakes are a combination of soft cheeses and herbs, breaded, and fried." }, { "line_type": "ul", "section": "Ingredients", "text": "11 ounces goat cheese, room temperature" }, { "line_type": "ul", "section": "Ingredients", "text": "1 package (5.2 ounces) Boursin brand cheese, room temperature" }, { "line_type": "ul", "section": "Ingredients", "text": "4 ounces ricotta cheese, room temperature" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon butter" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon minced garlic" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon minced shallot" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon minced chives" }, { "line_type": "ul", "section": "Ingredients", "text": "2 teaspoons minced fresh thyme" }, { "line_type": "ul", "section": "Ingredients", "text": "2 teaspoons minced fresh basil" }, { "line_type": "ul", "section": "Ingredients", "text": "2 teaspoons minced fresh tarragon" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup flour, for dredging" }, { "line_type": "ul", "section": "Ingredients", "text": "3 eggs, beaten lightly to make an egg wash" }, { "line_type": "ul", "section": "Ingredients", "text": "About 1 cup bread crumbs" }, { "line_type": "ul", "section": "Ingredients", "text": "4 tablespoons olive oil" }, { "line_type": "ol", "section": "Procedure", "text": "In a mixing bowl, combine goat cheese, Boursin and ricotta cheese. Set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Melt butter in a small saucepan over medium-low heat." }, { "line_type": "ol", "section": "Procedure", "text": "Add the garlic, shallot, chives, thyme, basil and tarragon." }, { "line_type": "ol", "section": "Procedure", "text": "Cook just until soft and fragrant, about 2 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Fold herbs into cheese mixture." }, { "line_type": "ol", "section": "Procedure", "text": "Cover and refrigerate until mixture is firm, at least 30 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "When cheese mixture is firm, divide it into 8 equal portions and form each portion into a cake about ¾-inch thick." }, { "line_type": "ol", "section": "Procedure", "text": "Dredge each cake in flour, then shake off excess flour." }, { "line_type": "ol", "section": "Procedure", "text": "Dip each cake in egg wash, then into breadcrumbs, covering well on both sides. Set on a wire rack." }, { "line_type": "ol", "section": "Procedure", "text": "Heat oil in a large skillet or sauté pan over medium-high heat." }, { "line_type": "ol", "section": "Procedure", "text": "Gently add cheese cakes and fry until golden on both sides, 1–2 minutes per side." }, { "line_type": "ol", "section": "Procedure", "text": "Drain on a wire rack." } ], "title": "Goat Cheese Cakes", "url": "https://en.wikibooks.org/wiki/Cookbook:Goat_Cheese_Cakes" }

{ "infobox": { "category": "/wiki/Category:Stew_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "Goat meat" }, { "line_type": "ul", "section": "Ingredients", "text": "Chopped onions" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Beef stock cube" }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh tomatoes" }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Vegetable oil" }, { "line_type": "ol", "section": "Procedure", "text": "Combine goat meat, some of the chopped onions, 1 tsp salt, and stock cube in a pot. Cook in its own juices before adding extra water, then cook until tender. Remove the meat and set aside. Reserve the stock." }, { "line_type": "ol", "section": "Procedure", "text": "Blend the fresh tomatoes, fresh pepper, and some onions into a smooth paste. Transfer to a dry pot, and boil until the water is completely dried up." }, { "line_type": "ol", "section": "Procedure", "text": "Fry the cooked goat meat in oil until golden brown. Set meat aside." }, { "line_type": "ol", "section": "Procedure", "text": "Transfer the hot oil into a dry clean pot. Add more chopped onions, and stir fry for about 2 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Add the cooked tomato paste, and stir continuously to prevent burning. Cook for about 20–30 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Add the fried goat meat, stock cube, meat stock, and salt to taste. Stir and cook for 10 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with rice, boiled yam, spaghetti, or other sides." } ], "title": "Goat Meat Stew", "url": "https://en.wikibooks.org/wiki/Cookbook:Goat_Meat_Stew" }

{ "infobox": { "category": "/wiki/Category:Caramel_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "This caramel sauce incorporates goat milk instead of the traditional cream to add a richer and more complex flavor." }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups (473 ml) white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (237 ml) water" }, { "line_type": "ul", "section": "Ingredients", "text": "1⅓ cups (315 ml) goat milk, warmed" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ol", "section": "Procedure", "text": "Place the sugar in a heavy-bottomed pot." }, { "line_type": "ol", "section": "Procedure", "text": "Pour the water around the sides of the sugar. The goal is to prevent sugar crystals from sticking to the sides of the pot." }, { "line_type": "ol", "section": "Procedure", "text": "Set the pot over medium heat. Stir gently every so often until the sugar is dissolved. Once the sugar is completely dissolved, do not stir any more." }, { "line_type": "ol", "section": "Procedure", "text": "Bring the sugar syrup to a boil. Cook, brushing the sides of the pot with water if any sugar crystals build up, until the syrup becomes an amber caramel." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the pot from the heat, and gradually stir in the warmed goat milk. The mixture may curdle or separate slightly—this is okay and can be fixed later." }, { "line_type": "ol", "section": "Procedure", "text": "Return the pot to medium heat, and cook until the sauce reaches 230°F (110°C). This evaporates excess water from the goat milk. Be careful not to let the sauce bubble too high." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the pot from the heat, and let cool until it is warm but you can safely touch it." }, { "line_type": "ol", "section": "Procedure", "text": "If the caramel sauce has split or curdled, transfer it to a blender. Blend well until the mixture is smooth." }, { "line_type": "ol", "section": "Procedure", "text": "Season the caramel to taste with salt, then cool completely." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "As when cooking any sugar syrup, be careful not to let stray sugar crystals build up. This can occasionally cause the entire syrup to seize and crystallize, and you then have to start over." } ], "title": "Goat Milk Caramel Sauce", "url": "https://en.wikibooks.org/wiki/Cookbook:Goat_Milk_Caramel_Sauce" }

{ "infobox": { "category": "/wiki/Category:Sindhi_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "300 g cauliflower" }, { "line_type": "ul", "section": "Ingredients", "text": "Vegetable oil" }, { "line_type": "ul", "section": "Ingredients", "text": "100–150 g finely-chopped onions" }, { "line_type": "ul", "section": "Ingredients", "text": "4–5 average-size tomatoes, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "3–4 pieces finely-chopped green chiles" }, { "line_type": "ul", "section": "Ingredients", "text": "Finely-chopped ginger" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon red chile powder" }, { "line_type": "ul", "section": "Ingredients", "text": "Finely-chopped coriander leaves" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon garam masala" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ol", "section": "Procedure", "text": "Boil the cauliflower in hot water for 5 minutes. Drain and cut into big pieces." }, { "line_type": "ol", "section": "Procedure", "text": "Heat some oil in a pan, and add the onions. Add the tomatoes, and fry until the tomatoes leave the oil." }, { "line_type": "ol", "section": "Procedure", "text": "Add the cauliflower, green chiles, ginger, chili powder, and some water. Pressure cook for 6–7 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in garam masala, pepper, and salt." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with chappati or naan and pulao." } ], "title": "Gobi Bhagi (Spiced Cauliflower Stew)", "url": "https://en.wikibooks.org/wiki/Cookbook:Gobi_Bhagi_(Spiced_Cauliflower_Stew)" }

{ "infobox": { "category": "/wiki/Category:Sauce_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "This recipe is a non-traditional chili paste meant to replace gochujang when none is available." }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon soy sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "½–1 teaspoon salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "2 teaspoons vinegar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon red chile powder" }, { "line_type": "ul", "section": "Ingredients", "text": "2 teaspoons chopped green onion" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon sesame salt" }, { "line_type": "ol", "section": "Procedure", "text": "Mix ingredients together thoroughly." }, { "line_type": "ol", "section": "Procedure", "text": "Refrigerate any leftover portions." } ], "title": "Gochujang (imitation)", "url": "https://en.wikibooks.org/wiki/Cookbook:Gochujang_(imitation)" }

{ "infobox": { "category": "/wiki/Category:Side_dish_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Gomen is a popular Ethiopian dish made with collard greens and seasoned with aromatic spices. This flavorful and nutritious side dish is a staple in Ethiopian cuisine and pairs well with injera, the traditional Ethiopian flatbread." }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 medium onion, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cloves of garlic, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon grated ginger" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon turmeric" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon paprika" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon cumin" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ teaspoon cayenne pepper (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 large bunch of collard greens, washed and chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt, to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Freshly squeezed juice from ½ lemon, for added tanginess" }, { "line_type": "ul", "section": "Equipment", "text": "Large pot or Dutch oven" }, { "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 pot or Dutch oven over medium heat." }, { "line_type": "ol", "section": "Procedure", "text": "Add the chopped onions to the pot and sauté until they become translucent and slightly browned." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the minced garlic and grated ginger, and sauté for an additional minute until fragrant." }, { "line_type": "ol", "section": "Procedure", "text": "Add the turmeric, paprika, cumin, and cayenne pepper (if using) to the pot. Mix well to combine the spices with the onions and garlic." }, { "line_type": "ol", "section": "Procedure", "text": "Add the chopped collard greens to the pot and stir to coat them with the spice mixture. Cook for a few minutes until the collard greens start to wilt." }, { "line_type": "ol", "section": "Procedure", "text": "Reduce the heat to low, cover the pot, and simmer for about 20–25 minutes, or until the collard greens are tender and fully cooked. Stir occasionally to prevent sticking." }, { "line_type": "ol", "section": "Procedure", "text": "Season with salt to taste and add the freshly squeezed lemon juice. Mix well to incorporate the flavors." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the pot from heat and let rest for a few minutes before serving." }, { "line_type": "ol", "section": "Procedure", "text": "Serve hot as a side dish with injera or any other bread of your choice." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You can add other vegetables like carrots or bell peppers to the dish for added flavor and color." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Adjust the spiciness of the dish by adding more or less cayenne pepper according to your taste preferences." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Collard greens can be tough, so make sure to chop them into smaller pieces to aid in the cooking process." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If you prefer a softer texture, you can cook the collard greens for a longer period until they reach your desired tenderness." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Spicy gomen: Increase the amount of cayenne pepper or add some crushed red pepper flakes to make the dish spicier." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Creamy gomen: Add a splash of coconut milk or a dollop of yogurt to create a creamy texture and add richness to the dish." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Collard greens are highly nutritious and packed with essential vitamins and minerals such as vitamin A, vitamin C, vitamin K, calcium, and iron. They are rich in dietary fiber." } ], "title": "Gomen (Ethiopian Collard Greens)", "url": "https://en.wikibooks.org/wiki/Cookbook:Gomen_(Ethiopian_Collard_Greens)" }

{ "infobox": { "category": "/wiki/Category:Ugandan_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Gonja is a delightful and popular snack loved by many in Ugandan cuisine. These sweet and savory fried plantains are a staple street food, enjoyed as a quick treat or a side dish to accompany main meals." }, { "line_type": "ul", "section": "Ingredients", "text": "2 ripe plantains" }, { "line_type": "ul", "section": "Ingredients", "text": "Vegetable oil, for frying" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt, to taste" }, { "line_type": "ul", "section": "Equipment", "text": "Knife" }, { "line_type": "ul", "section": "Equipment", "text": "Deep frying pan or pot" }, { "line_type": "ul", "section": "Equipment", "text": "Slotted spoon" }, { "line_type": "ul", "section": "Equipment", "text": "Paper towels" }, { "line_type": "ol", "section": "Procedure", "text": "Begin by peeling the ripe plantains and cutting them into diagonal slices about ½ inch thick. You can choose to slice them straight or at an angle for a different presentation." }, { "line_type": "ol", "section": "Procedure", "text": "In a deep frying pan or pot, heat vegetable oil over medium-high heat. The oil should be deep enough to submerge the plantain slices." }, { "line_type": "ol", "section": "Procedure", "text": "Carefully add the plantain slices to the hot oil in batches, making sure not to overcrowd the pan. Fry the plantains for about 2–3 minutes on each side until they turn golden brown and crispy." }, { "line_type": "ol", "section": "Procedure", "text": "Use a slotted spoon to remove the fried plantains from the oil and place them on paper towels to drain excess oil." }, { "line_type": "ol", "section": "Procedure", "text": "While the plantains are still hot, sprinkle them with a pinch of salt to enhance their flavor." }, { "line_type": "ol", "section": "Procedure", "text": "Serve the gonja while warm as a delightful and irresistible snack or side dish." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Ripe plantains with black spots on the skin are ideal for making gonja, as they are sweeter and softer when fried." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "For a sweeter version, you can dust the fried plantains with a sprinkle of powdered sugar or drizzle them with honey." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Gonja can also be served as a side dish to accompany savory main dishes, adding a touch of sweetness to the meal." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "These fried plantains can be enjoyed as a tasty snack on their own or paired with a cup of Ugandan tea or coffee." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Gonja provides a satisfying combination of carbohydrates, natural sugars, and dietary fiber from the ripe plantains." } ], "title": "Gonja (Ugandan Fried Plantains)", "url": "https://en.wikibooks.org/wiki/Cookbook:Gonja_(Ugandan_Fried_Plantains)" }

{ "infobox": { "category": "/wiki/Category:Dessert_recipes", "difficulty": 1, "servings": "12", "time": "1 hour" }, "text_lines": [ { "line_type": "p", "section": null, "text": "This rich dessert originates from Saint Louis, Missouri, USA." }, { "line_type": "ul", "section": "Ingredients", "text": "1 box (18.25 oz) of yellow cake mix" }, { "line_type": "ul", "section": "Ingredients", "text": "3 eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "8 oz butter" }, { "line_type": "ul", "section": "Ingredients", "text": "8 oz cream cheese" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp vanilla extract" }, { "line_type": "ul", "section": "Ingredients", "text": "1 lb confectioners sugar" }, { "line_type": "ol", "section": "Procedure", "text": "Combine the cake mix, one egg, and 4 oz butter to create a stiff dough." }, { "line_type": "ol", "section": "Procedure", "text": "Spray a 9 × 13-inch pan with oil. Spread the dough evenly in the pan and up the sides." }, { "line_type": "ol", "section": "Procedure", "text": "Melt the remaining butter, and mix the remaining ingredients to create the filling, adding the cream cheese and then the confectioner's sugar last. Gently warming the cream cheese aids mixing." }, { "line_type": "ol", "section": "Procedure", "text": "Pour the filling into the crust, and bake at 350°F for 45 minutes. Allow to cool and firm up." } ], "title": "Gooey Butter Cake", "url": "https://en.wikibooks.org/wiki/Cookbook:Gooey_Butter_Cake" }

{ "infobox": { "category": "/wiki/Category:Seafood_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Goong ten (Thai:กุ้งเต้น, Dancing Shrimp Salad)[1] is a popular dish in Northeast Thailand and Laos. It consists of fresh raw shrimp in spicy sauce with fresh herbs, and it can be found at E-san restaurants or in fresh markets. Goong ten is still not accepted by some people because it is eaten while the shrimp are still alive. Nowadays, most people freeze the shrimp in ice or put them in cold water before preparing them." }, { "line_type": "ul", "section": "Ingredients[2][3]", "text": "1 cup tiny live freshwater shrimp" }, { "line_type": "ul", "section": "Ingredients[2][3]", "text": "2 tablespoons fish sauce" }, { "line_type": "ul", "section": "Ingredients[2][3]", "text": "2 tablespoons sugar" }, { "line_type": "ul", "section": "Ingredients[2][3]", "text": "1 tablespoon sliced chilis" }, { "line_type": "ul", "section": "Ingredients[2][3]", "text": "1 tablespoon lime juice" }, { "line_type": "ul", "section": "Ingredients[2][3]", "text": "3 shallots, chopped" }, { "line_type": "ul", "section": "Ingredients[2][3]", "text": "3 tablespoons sliced lemongrass" }, { "line_type": "ul", "section": "Ingredients[2][3]", "text": "2 tablespoons sliced fresh coriander leaves" }, { "line_type": "ul", "section": "Ingredients[2][3]", "text": "Peppermint leaves (optional)" }, { "line_type": "ol", "section": "Procedure[4]", "text": "Clean freshwater shrimp well." }, { "line_type": "ol", "section": "Procedure[4]", "text": "Put the shrimp in ice water for 5 minutes or until they stop moving. Drain, dry, and set aside." }, { "line_type": "ol", "section": "Procedure[4]", "text": "Make the spicy sauce by combining the fish sauce, sugar, chili, and lime juice together. Test and flavor it as desired. Add more chili for a more spicy taste or add more lime for a more sour taste." }, { "line_type": "ol", "section": "Procedure[4]", "text": "Shake the shrimp with the spicy sauce in a bag to mix it well." }, { "line_type": "ol", "section": "Procedure[4]", "text": "Serve with peppermint leaves and coriander." }, { "line_type": "ol", "section": "References", "text": "↑ thaifoodandtravel.com/features/dsintro.html" }, { "line_type": "ol", "section": "References", "text": "↑ en.foodtravel.tv/recfoodShow_Detail.aspx?viewId=1565#" }, { "line_type": "ol", "section": "References", "text": "↑ joysthaifood.com/spicy/thai-isaan-food-goong-dten-dancing-shrimp/" }, { "line_type": "ol", "section": "References", "text": "↑ en.foodtravel.tv/recfoodShow_Detail.aspx?viewId=1565#" } ], "title": "Goong Ten (Raw Shrimp Salad)", "url": "https://en.wikibooks.org/wiki/Cookbook:Goong_Ten_(Raw_Shrimp_Salad)" }

{ "infobox": { "category": "/wiki/Category:Ethiopian_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Gored gored is a unique and flavorful dish made with tender pieces of raw beef seasoned with traditional Ethiopian spices. This dish is typically enjoyed by meat lovers and is often served as a part of a larger Ethiopian meal." }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons niter kibbeh (spiced clarified butter), melted" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon berbere spice blend" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon freshly squeezed lime juice" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon salt, or to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon freshly ground black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ teaspoon cardamom" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ teaspoon cayenne pepper, or to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pound high-quality beef, preferably tenderloin or sirloin, cut into bite-sized cubes" }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh parsley or cilantro, chopped, for garnish" }, { "line_type": "ul", "section": "Ingredients", "text": "Injera (Ethiopian flatbread), for serving" }, { "line_type": "ul", "section": "Equipment", "text": "Mixing bowl" }, { "line_type": "ul", "section": "Equipment", "text": "Cutting board" }, { "line_type": "ul", "section": "Equipment", "text": "Chef's knife" }, { "line_type": "ol", "section": "Procedure", "text": "In a large mixing bowl, combine the melted niter kibbeh, berbere spice blend, lime juice, salt, black pepper, cardamom, and cayenne pepper. Mix well to create a marinade." }, { "line_type": "ol", "section": "Procedure", "text": "Add the bite-sized beef cubes to the marinade and toss until they are well coated. Cover the bowl and let the beef marinate in the refrigerator for at least 2 hours, or overnight for more intense flavors." }, { "line_type": "ol", "section": "Procedure", "text": "Just before serving, remove the beef from the refrigerator and let it come to room temperature." }, { "line_type": "ol", "section": "Procedure", "text": "Transfer the marinated beef cubes to a serving plate, arranging them in a single layer." }, { "line_type": "ol", "section": "Procedure", "text": "Garnish with freshly chopped parsley or cilantro." }, { "line_type": "ol", "section": "Procedure", "text": "Serve the gored gored immediately with injera or other bread of your choice." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Gored gored is typically served raw or lightly seared on the outside while keeping the interior raw. It is important to use high-quality beef from a trusted source to minimize the risk of foodborne illnesses." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Ensure that the beef is fresh, properly handled, and stored at the correct temperature." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Adjust the spiciness of the marinade by adding more or less cayenne pepper according to your taste preferences." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "For added flavor, you can toast the berbere spice blend in a dry skillet over low heat before using it in the marinade." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Some recipes include the addition of minced garlic or finely chopped onions to the marinade for additional flavor." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You can customize the level of spiciness by adjusting the amount of berbere spice blend used." } ], "title": "Gored Gored (Ethiopian Raw Beef)", "url": "https://en.wikibooks.org/wiki/Cookbook:Gored_Gored_(Ethiopian_Raw_Beef)" }

{ "infobox": { "category": "/wiki/Category:Beef_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Stuffing a steak with blue cheese is a great replacement for a pan sauce or steak sauce." }, { "line_type": "ul", "section": "Ingredients", "text": "Butter" }, { "line_type": "ul", "section": "Ingredients", "text": "Shallots, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Garlic, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "Brandy" }, { "line_type": "ul", "section": "Ingredients", "text": "Black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "1–1¼-pound tenderloin roast cut from the center of the whole tenderloin" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Freshly-ground black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "5 ounces crumbled Gorgonzola cheese" }, { "line_type": "ol", "section": "Procedure", "text": "Melt butter in a pan." }, { "line_type": "ol", "section": "Procedure", "text": "Add shallots and garlic, and cook until the shallots are translucent." }, { "line_type": "ol", "section": "Procedure", "text": "Add brandy off the heat, and cook until the taste of alcohol disappears." }, { "line_type": "ol", "section": "Procedure", "text": "Season to taste with black pepper." }, { "line_type": "ol", "section": "Procedure", "text": "Keep warm." }, { "line_type": "ol", "section": "Procedure", "text": "Make a slit in the center of the roast, but not all the way through." }, { "line_type": "ol", "section": "Procedure", "text": "Brush roast with olive oil and season liberally with kosher salt and freshly ground black pepper. Let sit at room temperature 30–60 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Heat a cast-iron grill pan over high heat 5–7 minutes. Add roast and cook until browned and slightly charred on all sides." }, { "line_type": "ol", "section": "Procedure", "text": "Move to a baking pan and fill the slit with cheese. Tie closed with kitchen twine and let rest 20 minutes while oven heats to 325°F." }, { "line_type": "ol", "section": "Procedure", "text": "Coat the outside of the roast with the prepared butter sauce." }, { "line_type": "ol", "section": "Procedure", "text": "Insert a probe thermometer at a 45° angle into the center of the roast. Place the pan into the oven and cook until internal temperature reaches 135°F." }, { "line_type": "ol", "section": "Procedure", "text": "Remove to a plate and cover with aluminum foil. Let rest 15 minutes before untying and carving." } ], "title": "Gorgonzola Stuffed Chateaubriand", "url": "https://en.wikibooks.org/wiki/Cookbook:Gorgonzola_Stuffed_Chateaubriand" }

{ "infobox": { "category": "/wiki/Category:Hungarian_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Goulash (Gulyás in Hungarian, meaning cattle stockmen) is a dish from the Hungarian cuisine. Here is one very simple Goulash stew recipe, being pretty close to the idealised version. Make sure to use sweet paprika and not hot paprika. Hot paprika will make the soup too spicy and of the wrong consistency when used exclusively." }, { "line_type": "p", "section": null, "text": "Goulash, as the term is commonly used, is a slowly-braised ragout that can be prepared in innumerable varieties with pork, beef, lamb, veal and even horse meat. Onions, garlic and paprika are further important ingredients. Paprika is the spice that adds specific taste and colour to the dish. Frequent reheating is said to improve the taste of goulash. Originally, goulash was a shepherd's stew of the Magyars, a people living in Eastern Europe, mainly in the Pannonian plains of Hungary. From there, it started its triumphal march into the world. In Hungary, the term \"goulash\" is used for soups containing solid ingredients such as noodles, vegetables, or meat cubes. What the rest of the world calls \"goulash\", in Hungary is called \"paprikas\" or \"pörkölt\"." }, { "line_type": "ul", "section": "Ingredients", "text": "Olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "3 onions, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1.5 lb (750 g) stew beef, cubed" }, { "line_type": "ul", "section": "Ingredients", "text": "2 bell peppers, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tomato, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp ground sweet paprika" }, { "line_type": "ul", "section": "Ingredients", "text": "5 black peppercorns" }, { "line_type": "ul", "section": "Ingredients", "text": "1 bay leaf" }, { "line_type": "ul", "section": "Ingredients", "text": "6 cloves garlic" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "4 potatoes, chopped" }, { "line_type": "ol", "section": "Procedure", "text": "Fry half of the onions in a pot with olive oil." }, { "line_type": "ol", "section": "Procedure", "text": "Put a layer of meat over the fried onions, then a layer of raw onions, peppers, tomato, whole garlic cloves, spices, and salt. Add another meat layer; continue until you have used all the ingredients except the potato." }, { "line_type": "ol", "section": "Procedure", "text": "Cover the meat with water. Put on a lid, and simmer on low heat. Add water only if there is not enough while cooking. It requires almost no stirring." }, { "line_type": "ol", "section": "Procedure", "text": "When the meat is cooked and tender, add potatoes. Add additional water to cover it if needed, and cook for further 15 minutes until the potatoes are tender." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The colour could be even nicer if you add more paprika in the last 10 minutes." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You can add ½ pound lean cubed pork after 20 minutes." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If you're not afraid of fats, add some bacon to the dish." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "A pinch of caraway (seeds or ground) is often added." }, { "line_type": "ul", "section": "External links", "text": "Short essay and recipe about Hungarian goulash" }, { "line_type": "ul", "section": "External links", "text": "Origin: The Humble Beginnings of Goulash" } ], "title": "Goulash", "url": "https://en.wikibooks.org/wiki/Cookbook:Goulash" }

{ "infobox": { "category": "/wiki/Category:Soup_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "The Austrian version of the Goulash soup is an easy to prepare, inexpensive, tasty and filling dish well suited for cold winter days. This thick, sweet-spicy soup of Hungarian origin is served in inns and restaurants across Austria." }, { "line_type": "p", "section": null, "text": "The key ingredient for goulash soup is a good quantity of sweet paprika powder. It is important not to use hot paprika, as this would make the soup too spicy and of the wrong consistency. Sweet paprika can be obtained from Polish or central European delis and specialist supermarkets. It is normally sold in 250 g sachets. For the authentic taste, the vinegar, caraway seeds and marjoram are indispensable. Thyme and tomato puree can be left out if unavailable." }, { "line_type": "ul", "section": "Ingredients", "text": "500 g lean beef" }, { "line_type": "ul", "section": "Ingredients", "text": "2 large onions" }, { "line_type": "ul", "section": "Ingredients", "text": "2 large potatoes, peeled" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp vegetable oil" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tbsp powdered sweet paprika" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp powdered hot paprika" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp caraway seeds" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp thyme (fresh or dried)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 bay leaf" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp marjoram (fresh or dried)" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup tomato puree" }, { "line_type": "ul", "section": "Ingredients", "text": "50 ml white vinegar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 L beef stock or 2 stock cubes dissolved in 1 L of water." }, { "line_type": "ul", "section": "Ingredients", "text": "black pepper" }, { "line_type": "ol", "section": "Procedure", "text": "Cut the beef and potatoes into 1.5 cm cubes. Cut the caraway seeds into rough chunks with a kitchen knife. Chop onions into thin slices. Warm the beef stock." }, { "line_type": "ol", "section": "Procedure", "text": "Heat 1 tbsp of oil in a cooking pan to medium/high heat. Fry the beef cubes until medium brown and crispy, remove and drain on a kitchen towel." }, { "line_type": "ol", "section": "Procedure", "text": "Turn to medium heat. Add another tbsp of vegetable oil and roast the caraway seeds for 1 min. Add the onions and turn to low heat. Gently cook the onions until they turn yellowish." }, { "line_type": "ol", "section": "Procedure", "text": "Add the beef cubes and cook for another 2 min. Slowly add the vinegar, beef stock, potatoes and tomato puree. Add the sweet paprika, and stir well to disperse clumps." }, { "line_type": "ol", "section": "Procedure", "text": "Season with marjoram, thyme, hot paprika, the bay leaf and a pinch of black pepper. Simmer for 30 minutes." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Garnish each dish with a tbsp of sour cream or creme fraiche and sprinkle with freshly-cut chives before serving." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Add 100 ml red wine after frying beef/onions." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "For a more nutritious meal, fry 2 green peppers, 3 tomatoes, 1 carrot, and 1 leek (all chopped) with the onions." } ], "title": "Goulash Soup", "url": "https://en.wikibooks.org/wiki/Cookbook:Goulash_Soup" }

{ "infobox": { "category": "/wiki/Category:Bacon_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 egg" }, { "line_type": "ul", "section": "Ingredients", "text": "3 drops Tabasco sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "Bacon strips (very thin and lean)" }, { "line_type": "ul", "section": "Ingredients", "text": "Very fine cracker crumbs or dust" }, { "line_type": "ul", "section": "Ingredients", "text": "Butter" }, { "line_type": "ol", "section": "Procedure", "text": "Beat the egg with the Tabasco sauce." }, { "line_type": "ol", "section": "Procedure", "text": "Dip bacon in the egg mixture, and roll in cracker dust." }, { "line_type": "ol", "section": "Procedure", "text": "Add butter to a frying pan over medium heat. When pan is well heated, add the bacon. Fry until golden brown." }, { "line_type": "ol", "section": "Procedure", "text": "Flip bacon over, cook the other side, and serve on a napkin." }, { "line_type": "p", "section": "References", "text": "Adapted from Grand Union Cookbook, compiled by Margaret Compton (Grand Union Tea Co., 1902)." } ], "title": "Grand Union Bacon", "url": "https://en.wikibooks.org/wiki/Cookbook:Grand_Union_Bacon" }

{ "infobox": { "category": "/wiki/Category:Pastry_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 cup (150 g) all-purpose flour" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp (2.5 g) salt" }, { "line_type": "ul", "section": "Ingredients", "text": "10 tbsp (128 g) solid vegetable shortening" }, { "line_type": "ul", "section": "Ingredients", "text": "1 egg" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp (2.5 ml) distilled white vinegar" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp (30 ml) cold water" }, { "line_type": "ol", "section": "Procedure", "text": "Mix flour and salt. Cut shortening into the flour/salt mixture with a pastry cutter, until mixture resembles the texture of tiny peas." }, { "line_type": "ol", "section": "Procedure", "text": "In separate bowl, whisk the egg, vinegar and water until well mixed." }, { "line_type": "ol", "section": "Procedure", "text": "Drizzle water/egg mixture into flour mixture. Stir with fork until a dough is formed." }, { "line_type": "ol", "section": "Procedure", "text": "Gather dough into a ball, flatten into a 10 cm (4-inch) wide disk. Wrap in plastic, and refrigerate 30 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Roll dough into 20 cm (9-inch) circle and fit into a 20 cm (9-inch) pie pan." }, { "line_type": "ol", "section": "Procedure", "text": "Line the unbaked pie shell with foil or parchment paper, and fill with dried beans or rice." }, { "line_type": "ol", "section": "Procedure", "text": "Bake at 220°C (425°F) until light golden brown (about 15–18 minutes)." }, { "line_type": "ol", "section": "Procedure", "text": "Cool before filling." }, { "line_type": "ul", "section": "Recipes using this crust", "text": "Banana Cream Pie" }, { "line_type": "ul", "section": "Recipes using this crust", "text": "Lemon Meringue Pie (American)" } ], "title": "Grandma's Pie Crust", "url": "https://en.wikibooks.org/wiki/Cookbook:Grandma%27s_Pie_Crust" }

{ "infobox": { "category": "/wiki/Category:Cake_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp butter" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 ½ cups all-purpose flour" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp baking powder" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pinch salt" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ cup milk" }, { "line_type": "ul", "section": "Ingredients", "text": "1 egg" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ cup granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "3 oz bittersweet chocolate, melted" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ cup milk" }, { "line_type": "ol", "section": "Procedure", "text": "Cream together the butter, sugar, baking powder, salt, and flour" }, { "line_type": "ol", "section": "Procedure", "text": "Add the milk." }, { "line_type": "ol", "section": "Procedure", "text": "Beat the egg and fold in." }, { "line_type": "ol", "section": "Procedure", "text": "Divide batter between 2 greased and parchment-lined 8-inch (20 cm) round cake pans." }, { "line_type": "ol", "section": "Procedure", "text": "Bake about 20–25 minutes at about 350°F (175°C)." }, { "line_type": "ol", "section": "Procedure", "text": "Cool completely before frosting." }, { "line_type": "ol", "section": "Procedure", "text": "Combine all frosting ingredients in a saucepan." }, { "line_type": "ol", "section": "Procedure", "text": "Heat over medium heat, stirring to dissolve everything." }, { "line_type": "ol", "section": "Procedure", "text": "Cook to the soft ball stage." }, { "line_type": "ol", "section": "Procedure", "text": "Cool slightly, and spread at once over the cake." } ], "title": "Grandmother Grout's Cake", "url": "https://en.wikibooks.org/wiki/Cookbook:Grandmother_Grout%27s_Cake" }

{ "infobox": { "category": null, "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "½ cup chopped Castilla walnuts" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup chopped Indian walnuts" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup of chopped almonds" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup brown sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup wheat germ" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ cup olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1½ cup honey" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon salt" }, { "line_type": "ul", "section": "Ingredients", "text": "4 cups rolled oats" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup raisins" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup blueberries" }, { "line_type": "ol", "section": "Procedure", "text": "Combine all ingredients except the raisins and blueberries." }, { "line_type": "ol", "section": "Procedure", "text": "Spread the mixture on a tray and bake for 1 hour at 250°F, stirring every 10 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Let cool, then mix in the raisins and blueberries." } ], "title": "Granola", "url": "https://en.wikibooks.org/wiki/Cookbook:Granola" }

{ "infobox": { "category": null, "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Granola bars are a very tasty and easy food to make. They can be sold at the market in small bars, similar to candy bars. However, by following these steps you can create your own tasty granola bars right at home." }, { "line_type": "p", "section": null, "text": "This recipe is for chewy granola bars." }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup (120 g) soft butter or margarine" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ cup (180 g) brown sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "⅓ cup (80 ml) corn syrup" }, { "line_type": "ul", "section": "Ingredients", "text": "1 egg" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon vanilla" }, { "line_type": "ul", "section": "Ingredients", "text": "3 ½ cups (900 g) uncooked oats" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (240 g) chocolate chips" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat oven to 350°F (180°C)." }, { "line_type": "ol", "section": "Procedure", "text": "Grease 13 x 9-inch (30 x 23 cm) baking pan." }, { "line_type": "ol", "section": "Procedure", "text": "Combine butter, sugar, and corn syrup." }, { "line_type": "ol", "section": "Procedure", "text": "Mix in egg and vanilla." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in oats and chocolate chips." }, { "line_type": "ol", "section": "Procedure", "text": "Spread mixture in prepared pan." }, { "line_type": "ol", "section": "Procedure", "text": "Bake 20–22 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Let cool. Cut into bars, and enjoy." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "For extra flavor, add a desired amount of nuts and raisin." } ], "title": "Granola Bars", "url": "https://en.wikibooks.org/wiki/Cookbook:Granola_Bars" }

{ "infobox": { "category": "/wiki/Category:Beverage_recipes", "difficulty": 2, "servings": "4", "time": "15 minutes" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "2 cups black grapes" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup fresh curd (thick plain Indian yogurt)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup milk" }, { "line_type": "ul", "section": "Ingredients", "text": "4 tbsp sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "6 ice cubes" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp salt" }, { "line_type": "ol", "section": "Procedure", "text": "Blend black grapes, sugar, curd, milk, and salt in a blender until smooth." }, { "line_type": "ol", "section": "Procedure", "text": "Crush ice-cubes, divide it into 4 portions, and divide between 4 glasses." }, { "line_type": "ol", "section": "Procedure", "text": "Pour the lassi over the ice cubes." }, { "line_type": "ol", "section": "Procedure", "text": "Serve chilled." } ], "title": "Grape Lassi", "url": "https://en.wikibooks.org/wiki/Cookbook:Grape_Lassi" }

{ "infobox": { "category": "/wiki/Category:Grapefruit_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "2 grapefruits" }, { "line_type": "ul", "section": "Ingredients", "text": "8 cooked asparagus tips" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons crab meat seasoning" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons salad oil" }, { "line_type": "ul", "section": "Ingredients", "text": "4 teaspoons mayonnaise" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon lemon juice" }, { "line_type": "ul", "section": "Ingredients", "text": "Chopped parsley" }, { "line_type": "ol", "section": "Procedure", "text": "Cut the grapefruits in half. Carefully remove and chop the flesh." }, { "line_type": "ol", "section": "Procedure", "text": "Divide the chopped grapefruit between 4 grapefruit hulls or 4 serving glasses" }, { "line_type": "ol", "section": "Procedure", "text": "Toss the asparagus tips with the oil, lemon juice and seasoning. Pile on top of the chopped grapefruit, and top each with a little crab." }, { "line_type": "ol", "section": "Procedure", "text": "To decorate, put 1 teaspoon mayonnaise on each portion, and garnish with parsley." } ], "title": "Grapefruit and Crab Cocktail", "url": "https://en.wikibooks.org/wiki/Cookbook:Grapefruit_and_Crab_Cocktail" }

{ "infobox": { "category": "/wiki/Category:Seafood_recipes", "difficulty": 2, "servings": "4–6", "time": "10 days" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Gravlax is salmon that is cured in salt and sugar. It is a common dish throughout Scandinavia. Gravlax is easy to make and makes a festive dish that is an excellent to serve at parties with many people. The process of curing fish in salt and sugar (grava) is not limited to salmon and works fine with any fatty fish although salmon is definitely the most common choice. Gravlax has been particularly popular and common in the northern regions of Scandinavia whose cold and fresh waters produce salmon of excellent quality. The basic recipe here has been used for generations and has its origins in the northernmost part of Sweden. Gravlax can be used either as a main dish or as an appetizer." }, { "line_type": "ul", "section": "Ingredients", "text": "800 g (1.75 lb) fresh salmon filet, approximately 2–5 cm (1–2 inches) thick" }, { "line_type": "ul", "section": "Ingredients", "text": "30 ml (2 Tbsp) salt" }, { "line_type": "ul", "section": "Ingredients", "text": "30 ml (2 Tbsp) white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "45 ml (3 Tbsp) juniper berries" }, { "line_type": "ul", "section": "Ingredients", "text": "300 ml (1 ¼ cups) gin (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "5 ml (1 tsp) whole or crushed white pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "20–40 g (0.75–1.5 oz) fresh dill" }, { "line_type": "ol", "section": "Procedure", "text": "Cut the salmon filet into two equally-sized parts (if you are making gravlax for many people it is fine to use two filets instead). Freeze the salmon for at least 4 days at -18°C or colder to kill any parasites." }, { "line_type": "ol", "section": "Procedure", "text": "After deep freezing the salmon remove it from the freezer and let it thaw, preferably overnight in the refrigerator. The salmon does not have to be completely thawed for the next steps." }, { "line_type": "ol", "section": "Procedure", "text": "Combine the salt and sugar. Place the salmon, skin down, on a table. Rub the salt and sugar mix onto the pieces, then apply the juniper berries and pepper. Finally, cover with dill." }, { "line_type": "ol", "section": "Procedure", "text": "Put one salmon piece on top of another, flesh side to flesh side so the skin it outside on both pieces, and place in a plastic bag. Add any leftover ingredients to the bag along with the gin." }, { "line_type": "ol", "section": "Procedure", "text": "Seal the bag and place it in the refrigerator. Let the salmon cure in the mixture, turning the bag over once, preferably twice, a day for 4 days." }, { "line_type": "ol", "section": "Procedure", "text": "After 4 days, the salmon is ready to serve. If you are not going to eat it immediately (it lasts a couple of days) move it to a fresh plastic bag or jar, removing the salty liquid that has formed in the original bag. If you keep it in the original bag the risk is that it may be too salty once you are about to serve it." }, { "line_type": "ol", "section": "Procedure", "text": "Use a sharp knife to slice thin slices from the salmon at an angle. During slicing, also remove any remaining bones. The larger the piece of salmon the larger the angle and the larger surface area for the produced slices. Large slices look better when served." }, { "line_type": "ol", "section": "Procedure", "text": "As a main dish, serve with potato stew, boiled potatoes and gravlax sauce, or in a salad. As an appetizer, serve on crispbread or toast. Potato stew with some additional Dijon mustard is excellent addition to gravlax." }, { "line_type": "ul", "section": "Procedure", "text": "Steps" }, { "line_type": "ul", "section": "Procedure", "text": "Thawed salmon with the required ingredients." }, { "line_type": "ul", "section": "Procedure", "text": "Apply salt and sugar." }, { "line_type": "ul", "section": "Procedure", "text": "Apply pepper and juniper berries." }, { "line_type": "ul", "section": "Procedure", "text": "Cover with dill." }, { "line_type": "ul", "section": "Procedure", "text": "Place one piece on top of the other." }, { "line_type": "ul", "section": "Procedure", "text": "Seal the salmon in a plastic bag and refrigerate." }, { "line_type": "ul", "section": "Procedure", "text": "Serve thin slices of the cured salmon." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Use the thick part of the salmon filet found towards the head. Don't use the part closest to the tail, since it is not thick enough." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The gin can be substituted by lemon or lime juice (like a ceviche)." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The time can be greatly shortened by slicing the salmon thinly before curing it. It can be ready with as little as 4 hours of curing time. However, using this method means it should also be eaten sooner." }, { "line_type": "p", "section": "Notes, tips, and variations", "text": "" } ], "title": "Gravlax", "url": "https://en.wikibooks.org/wiki/Cookbook:Gravlax" }

{ "infobox": { "category": "/wiki/Category:Sauce_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Sausage or bacon gravy over biscuits is popular regional breakfast cuisine in the southern United States. This is a vegetarian version of that dish." }, { "line_type": "ul", "section": "Ingredients", "text": "4 tablespoons canola oil" }, { "line_type": "ul", "section": "Ingredients", "text": "4 tablespoons all-purpose flour" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups milk" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons imitation bacon bits (Bacos are soy based)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon butter" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt or seasoning salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper to taste" }, { "line_type": "ol", "section": "Procedure", "text": "Heat oil in frying pan over medium heat." }, { "line_type": "ol", "section": "Procedure", "text": "Add flour, stirring constantly, and allow to cook until slightly browned. This creates a roux." }, { "line_type": "ol", "section": "Procedure", "text": "Slowly add milk, whisking continuously to remove any lumps." }, { "line_type": "ol", "section": "Procedure", "text": "Add imitation bacon bits, and continue to cook until gravy thickens." }, { "line_type": "ol", "section": "Procedure", "text": "When thickened, remove from heat and stir in butter. Season with salt and pepper to taste." }, { "line_type": "ol", "section": "Procedure", "text": "Serve over biscuits." } ], "title": "Gravy (Vegetarian)", "url": "https://en.wikibooks.org/wiki/Cookbook:Gravy_(Vegetarian)" }

{ "infobox": { "category": "/wiki/Category:Meat_recipes", "difficulty": 2, "servings": null, "time": "30 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Gravy cakes are meat-based cakes, great as sides to a roast dinner or other meat-based meal. This recipe is an interpreted method from the original recipe in Henry Hartshorne's the Household Cyclopedia.[1]" }, { "line_type": "ul", "section": "Ingredients", "text": "2 legs of beef" }, { "line_type": "ul", "section": "Ingredients", "text": "700 ml (1.5 pints / 3 cups) water" }, { "line_type": "ul", "section": "Ingredients", "text": "3 onions" }, { "line_type": "ul", "section": "Ingredients", "text": "Gravy spices" }, { "line_type": "ol", "section": "Procedure", "text": "Chop 2 legs of beef in pieces, put them into a pot of water, and slow cook for 24 hours." }, { "line_type": "ol", "section": "Procedure", "text": "Add onions, herbs, and spices as for gravy." }, { "line_type": "ol", "section": "Procedure", "text": "Continue stewing until the meat is off the bones, and the gravy has started to develop." }, { "line_type": "ol", "section": "Procedure", "text": "Strain the mixture into a milk-pan, to which quantity it should be reduced." }, { "line_type": "ol", "section": "Procedure", "text": "When cold, skim off the fat, put it into a saucepan, and add any other flavourings as wanted." }, { "line_type": "ol", "section": "Procedure", "text": "Simmer it on a slow heat until reduced to about 12 saucers two-thirds full," }, { "line_type": "ol", "section": "Procedure", "text": "Put them in an airy place till as dry as leather, put them in paper bags, and keep in a dry place." } ], "title": "Gravy Cakes (Hartshorne)", "url": "https://en.wikibooks.org/wiki/Cookbook:Gravy_Cakes_(Hartshorne)" }

{ "infobox": { "category": "/wiki/Category:Chicken_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "2 cups shredded cooked chicken" }, { "line_type": "ul", "section": "Ingredients", "text": "2 ½ cups crumbled feta cheese" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup Greek Yogurt Sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup fresh oregano, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "4 flour tortillas" }, { "line_type": "ul", "section": "Ingredients", "text": "Olive oil" }, { "line_type": "ol", "section": "Procedure", "text": "Combine feta, chicken, yogurt sauce, and oregano. Set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Brush one side of each tortilla with olive oil. Add ¼ of chicken mixture and roll the longer side up." }, { "line_type": "ol", "section": "Procedure", "text": "Repeat until all tortillas have been rolled." }, { "line_type": "ol", "section": "Procedure", "text": "Sprinkle with additional chopped oregano, and serve cold as a snack." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You could also do this with pitas for a more traditional version." } ], "title": "Greek Chicken Wrap", "url": "https://en.wikibooks.org/wiki/Cookbook:Greek_Chicken_Wrap" }

{ "infobox": { "category": "/wiki/Category:Greek_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 large eggplant (aubergine)" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Greek olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 large onion, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "6 cloves of garlic, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tablespoons olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 kg (2.2 lbs) minced/ground beef or lamb" }, { "line_type": "ul", "section": "Ingredients", "text": "1 large tin (28 oz/800 g) diced tomatoes" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (250 ml) red wine" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons chopped fresh parsley" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons chopped fresh Greek basil (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "2 bay leaves" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cinnamon stick" }, { "line_type": "ul", "section": "Ingredients", "text": "Freshly ground black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons tomato paste" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tablespoons butter" }, { "line_type": "ul", "section": "Ingredients", "text": "4 tablespoons plain flour" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups (½ L) milk" }, { "line_type": "ul", "section": "Ingredients", "text": "Sprinkle of nutmeg, cinnamon, and black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup (120 ml) freshly-grated Parmesan cheese" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (250 ml) grated cheese (e.g. Edam, etc.)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 egg" }, { "line_type": "ol", "section": "Procedure", "text": "Cut eggplant into 5 mm slices. Lay the slices out and sprinkle liberally with salt. This leaches out the bitterness. Leave these for at least an hour." }, { "line_type": "ol", "section": "Procedure", "text": "Heat olive oil in a saucepan and add onion and garlic. Sauté these until the onion starts to change colour. Add the meat and brown thoroughly." }, { "line_type": "ol", "section": "Procedure", "text": "Add bay leaves and cinnamon stick, and continue to stir the meat until all the moisture from the meat is gone." }, { "line_type": "ol", "section": "Procedure", "text": "Add tomatoes, herbs and sauces. Mix through and allow to cook for 15 minutes, stirring occasionally." }, { "line_type": "ol", "section": "Procedure", "text": "Add wine and continue to cook until the sauce is very thick. It should have very little moisture in it all. Remove the bay leaves and cinnamon stick, and allow to cool." }, { "line_type": "ol", "section": "Procedure", "text": "In another saucepan, melt butter over a low heat. Remove from heat and add the flour. Blend this through thoroughly, then return to the heat and cook gently for 3 minutes, stirring continuously so that it does not catch (burn). Remove from heat and add the milk. Mix this through then return to the heat and allow mixture to boil. Allow sauce to cook gently for one minute, stirring continuously. Remove from heat, add cheeses, nutmeg, cinnamon and pepper and mix through. Allow to cool." }, { "line_type": "ol", "section": "Procedure", "text": "Rinse the slices of eggplant under running water and dry on paper towels. Heat olive oil in a frying pan. Place slices of eggplant in the pan and quickly turn to coat both sides in the hot oil. Fry until the slices are cooked (when they change colour and become soft). Drain and repeat with remaining slices." }, { "line_type": "ol", "section": "Procedure", "text": "In a large casserole dish, lay slices of eggplant to cover the bottom. Cover with a layer of the meat sauce. Repeat layering eggplant and meat sauce until within 3 cm of the top of the dish." }, { "line_type": "ol", "section": "Procedure", "text": "Add the egg to the cool, cheese sauce and mix through thoroughly. Spoon this on the top layer in the casserole dish and sprinkle with extra grated cheese. Bake at 200 °C (400 °F) for 45 minutes. Remove from oven and allow to cool and set for 10 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with a tossed Greek salad, red wine and crusty garlic bread." } ], "title": "Greek Moussaka", "url": "https://en.wikibooks.org/wiki/Cookbook:Greek_Moussaka" }

{ "infobox": { "category": "/wiki/Category:Salad_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "Red tomatoes, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Cucumber, sliced into rounds" }, { "line_type": "ul", "section": "Ingredients", "text": "Red or white onions, sliced into half-moons" }, { "line_type": "ul", "section": "Ingredients", "text": "Green bell peppers, cut into small pieces" }, { "line_type": "ul", "section": "Ingredients", "text": "Greek olives" }, { "line_type": "ul", "section": "Ingredients", "text": "Extra-virgin or virgin olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Vinegar or lemon juice" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Feta cheese" }, { "line_type": "ul", "section": "Ingredients", "text": "Oregano" }, { "line_type": "ol", "section": "Procedure", "text": "Combine tomatoes, cucumbers, onions, peppers, and olives in a deep bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Add enough olive oil, vinegar or lemon juice, and salt to taste. Toss the ingredients for half a minute." }, { "line_type": "ol", "section": "Procedure", "text": "Place a feta cheese slice on top and season with a splash of olive oil." }, { "line_type": "ol", "section": "Procedure", "text": "Top with a sprig of oregano if desired." } ], "title": "Greek Salad", "url": "https://en.wikibooks.org/wiki/Cookbook:Greek_Salad" }

{ "infobox": { "category": "/wiki/Category:Sauce_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "This yogurt sauce is good for gyros, as a grilling baste for lamb and pork, and a dipping sauce for chips." }, { "line_type": "ul", "section": "Ingredients", "text": "1 ½ cups plain yogurt" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup freshly-squeezed lemon juice" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup extra-virgin olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp dried oregano" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp minced garlic" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Freshly-ground black pepper to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ ea. small red onion, finely diced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 ½ tsp fresh rosemary, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp flat-leaf parsley, finely chopped" }, { "line_type": "ol", "section": "Procedure", "text": "Pulse all ingredients in a food processor until relatively smooth." }, { "line_type": "ol", "section": "Procedure", "text": "Pour into your dipping bowl, and serve with a Greek-style dish." } ], "title": "Greek Yogurt Sauce", "url": "https://en.wikibooks.org/wiki/Cookbook:Greek_Yogurt_Sauce" }

{ "infobox": { "category": "/wiki/Category:Chicken_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 ea. (3–4 pounds) whole broiler/fryer chicken, cut into serving pieces" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp dried oregano" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp dried thyme" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp dried mint flakes" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tsp dried rosemary" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Freshly-ground black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp garlic powder" }, { "line_type": "ul", "section": "Ingredients", "text": "Extra-virgin olive oil" }, { "line_type": "ol", "section": "Procedure", "text": "Brush chicken pieces with olive oil. Set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Combine all remaining ingredients and rub into chicken. Refrigerate for at least 1 hour." }, { "line_type": "ol", "section": "Procedure", "text": "Heat about 28 charcoal briquets in a large chimney starter. Disperse evenly around bottom of grill and reapply the grate." }, { "line_type": "ol", "section": "Procedure", "text": "Add chicken and cook, turning often, until internal temperature of the breast is 165°F and the thigh is 170°F." }, { "line_type": "ol", "section": "Procedure", "text": "Remove to a plate and cover with foil. Let rest 10 minutes before serving warm." } ], "title": "Greek-Style Grilled Chicken", "url": "https://en.wikibooks.org/wiki/Cookbook:Greek-Style_Grilled_Chicken" }

{ "infobox": { "category": "/wiki/Category:Casserole_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Green bean casserole was invented in 1955 by the Campbell Soup Company. It has since become a popular Thanksgiving side dish in the United States." }, { "line_type": "ul", "section": "Ingredients", "text": "8 cups cooked green beans" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup milk" }, { "line_type": "ul", "section": "Ingredients", "text": "2 ⅔ cups canned French fried onions, divided into 2 equal portions" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ teaspoon ground black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cans (21 ounces) cream of mushroom soup" }, { "line_type": "ul", "section": "Ingredients", "text": "2 teaspoons soy sauce" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat oven to 350°F (175°C)." }, { "line_type": "ol", "section": "Procedure", "text": "Stir together beans, milk, ½ of onions, pepper, soup, and soy sauce in a 3-quart casserole dish." }, { "line_type": "ol", "section": "Procedure", "text": "Bake until hot, about 25 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Sprinkle top with rest of onions." }, { "line_type": "ol", "section": "Procedure", "text": "Bake another 5 minutes." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Cream of mushroom soup may be regular or reduced sodium." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Other cream soups such as cream of onion or potato may be used." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If you love cheese, substitute ½ cup shredded cheese for the soy sauce." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "½ cup of chopped red bell peppers will make it very colorful." } ], "title": "Green Bean Casserole", "url": "https://en.wikibooks.org/wiki/Cookbook:Green_Bean_Casserole" }

{ "infobox": { "category": "/wiki/Category:Vegetable_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Originally posted to Foodista by user Coco Treasure. Foodista recipes are released under a CC-BY license." }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup nutritional yeast" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp crushed red pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "1 red onion, sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp coconut oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 ½ tsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 ½ cups water" }, { "line_type": "ul", "section": "Ingredients", "text": "1 ½ cups mushroom, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1 ½ lb green beans" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups chopped parsnips" }, { "line_type": "ul", "section": "Ingredients", "text": "3 cloves garlic, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper to taste" }, { "line_type": "ol", "section": "Preparation", "text": "In a wide-bottomed saucepan, add ½ tablespoon of coconut oil and set to low heat. Add the onions and cook for 30 minutes. Stir occasionally to caramelize. If the onions look dry, splash a bit of water into the pan." }, { "line_type": "ol", "section": "Preparation", "text": "Put the parsnips in a steamer for about 10 minutes. Set aside and let them cool." }, { "line_type": "ol", "section": "Preparation", "text": "Remove the ends of the green beans and cut them into 2-inch (5 cm) pieces. Steam them for 8 minutes. Set them aside in an 8×8-inch (200×200 mm) baking dish." }, { "line_type": "ol", "section": "Preparation", "text": "Once the onions have caramelized, set them aside. Sauté the mushrooms in the same pan for one minute." }, { "line_type": "ol", "section": "Preparation", "text": "Add garlic, and stir for 5 minutes." }, { "line_type": "ol", "section": "Preparation", "text": "Add half of the garlic and mushroom mixture to the green beans." }, { "line_type": "ol", "section": "Preparation", "text": "Preheat the oven to 350 °F (177 °C)." }, { "line_type": "ol", "section": "Preparation", "text": "Put the other half of the garlic and mushroom mixture, as well as the steamed parsnips in a blender. Add the nutritional yeast, salt, pepper, and red pepper. Blend until smooth." }, { "line_type": "ol", "section": "Preparation", "text": "Pour the blended mixture over the mushrooms and green beans. Stir to coat, and top with the caramelized onions." }, { "line_type": "ol", "section": "Preparation", "text": "Bake for 30 minutes." }, { "line_type": "ol", "section": "Preparation", "text": "Serve." } ], "title": "Green Bean Casserole (Vegan)", "url": "https://en.wikibooks.org/wiki/Cookbook:Green_Bean_Casserole_(Vegan)" }

{ "infobox": { "category": "/wiki/Category:Casserole_recipes", "difficulty": 2, "servings": "4", "time": "45 minutes" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 can (about 14.5 oz / 410 g) French-style green beans, drained" }, { "line_type": "ul", "section": "Ingredients", "text": "1 can or jar (about 15 oz / 430 g) small whole onions, drained" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons diced drained pimento" }, { "line_type": "ul", "section": "Ingredients", "text": "1 can (10.75 oz / 305 g) condensed cream of mushroom soup" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup fine bread crumbs" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup grated Parmesan cheese" }, { "line_type": "ol", "section": "Procedure", "text": "In a lightly buttered 1½-quart casserole dish, combine green beans, onions, diced pimento, and mushroom soup." }, { "line_type": "ol", "section": "Procedure", "text": "Combine topping ingredients; sprinkle over the top of the casserole." }, { "line_type": "ol", "section": "Procedure", "text": "Bake, uncovered, at 350 °F (177 °C) for 25–30 minutes." } ], "title": "Green Bean Casserole with Pimento", "url": "https://en.wikibooks.org/wiki/Cookbook:Green_Bean_Casserole_with_Pimento" }

{ "infobox": { "category": "/wiki/Category:Serbian_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Boranija, Serbian for \"green beans\", is an easy-to-make dish that tastes very fresh. You can eat it with bread." }, { "line_type": "ul", "section": "Ingredients", "text": "Green beans, trimmed" }, { "line_type": "ul", "section": "Ingredients", "text": "Oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Onions, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Tomatoes, peeled and chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Garlic, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "Plain yoghurt" }, { "line_type": "ol", "section": "Procedure", "text": "Boil the green beans in salted water. Drain." }, { "line_type": "ol", "section": "Procedure", "text": "Heat the oil in a pan over medium-high heat." }, { "line_type": "ol", "section": "Procedure", "text": "Add chopped onion to the pan. Cook until onions are translucent." }, { "line_type": "ol", "section": "Procedure", "text": "Add the chopped tomato to the pan. Heat through, and season to taste with salt." }, { "line_type": "ol", "section": "Procedure", "text": "Add the beans to the pan, and heat through." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the minced garlic just before serving." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with yoghurt." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You can use peeled tomato and broken beans from a can to make this dish quickly, or use fresh ingredients for a more professional experience." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The best is to use thick yoghurt, such as Greek yoghurt." } ], "title": "Green Beans with Tomato and Onion (Boranija)", "url": "https://en.wikibooks.org/wiki/Cookbook:Green_Beans_with_Tomato_and_Onion_(Boranija)" }

{ "infobox": { "category": "/wiki/Category:Stew_recipes", "difficulty": 2, "servings": "4–6", "time": "60 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Serve this hearty dish with rice." }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp dried coriander seeds" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp black peppercorns" }, { "line_type": "ul", "section": "Ingredients", "text": "Chiles" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cm fresh ginger" }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh coriander" }, { "line_type": "ul", "section": "Ingredients", "text": "2 big cloves of garlic" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tbsp chopped onion" }, { "line_type": "ul", "section": "Ingredients", "text": "1–5 pieces of lemongrass, coarsely cut" }, { "line_type": "ul", "section": "Ingredients", "text": "Oil for frying" }, { "line_type": "ul", "section": "Ingredients", "text": "3–4 big leeks, coarsely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "2 green bell peppers" }, { "line_type": "ul", "section": "Ingredients", "text": "1–2 cans of coconut milk" }, { "line_type": "ul", "section": "Ingredients", "text": "Garlic" }, { "line_type": "ul", "section": "Ingredients", "text": "Soy sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "850 g cubed chicken meat" }, { "line_type": "ul", "section": "Ingredients", "text": "Basil" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp fish sauce (optional)" }, { "line_type": "ol", "section": "Procedure", "text": "Grind all the ingredients for the curry paste together with a mortar and pestle." }, { "line_type": "ol", "section": "Procedure", "text": "Fry the curry paste with oil for a couple of minutes in a big pot. Add leeks and bell pepper. Shortly after, add the coconut milk, cover, and let simmer 20–30 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Meanwhile, crush garlic into a bowl with some soy sauce and mix in the chicken meat cubes. Let marinate." }, { "line_type": "ol", "section": "Procedure", "text": "Fry the marinated meat with oil." }, { "line_type": "ol", "section": "Procedure", "text": "Add the cooked meat to the curry pot, then season with basil, salt, and fish sauce to taste." } ], "title": "Green Chicken Curry with Coconut Milk", "url": "https://en.wikibooks.org/wiki/Cookbook:Green_Chicken_Curry_with_Coconut_Milk" }

{ "infobox": { "category": "/wiki/Category:Stew_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Green Chili Beef Stew is a New Mexican dish that is considered the beef stew of New Mexico. It is a basic dish with as many variations as there are cooks. It is usually served with tortillas or sopapillas." }, { "line_type": "ul", "section": "Ingredient", "text": "2 pounds beef stew meat, cubed" }, { "line_type": "ul", "section": "Ingredient", "text": "2 tablespoons vegetable oil" }, { "line_type": "ul", "section": "Ingredient", "text": "1 onion, chopped" }, { "line_type": "ul", "section": "Ingredient", "text": "2 cloves of garlic, minced" }, { "line_type": "ul", "section": "Ingredient", "text": "6 green New Mexican chiles, roasted and peeled" }, { "line_type": "ul", "section": "Ingredient", "text": "2 potatoes, peeled and diced" }, { "line_type": "ul", "section": "Ingredient", "text": "3–4 cups water" }, { "line_type": "ul", "section": "Ingredient", "text": "¼ teaspoon dried oregano" }, { "line_type": "ul", "section": "Ingredient", "text": "1 cup chopped celery" }, { "line_type": "ul", "section": "Ingredient", "text": "15 oz canned corn" }, { "line_type": "ol", "section": "Procedure", "text": "Heat the oil in a skillet. Add the beef cubes, and brown on all sides. Transfer the browned meat to a stock pot." }, { "line_type": "ol", "section": "Procedure", "text": "Add the onions to the skillet, and sauté until they are browned." }, { "line_type": "ol", "section": "Procedure", "text": "Add the garlic to the onions, and cook for an additional couple of minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Transfer the garlic and onions to the stock pot with the meat." }, { "line_type": "ol", "section": "Procedure", "text": "Add all the remaining ingredients. Bring to a boil, then reduce the heat and simmer for 1–2 hours or until the meat is very tender." }, { "line_type": "ol", "section": "Procedure", "text": "Serve." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The amount of corn can be doubled if desired." } ], "title": "Green Chili Beef Stew", "url": "https://en.wikibooks.org/wiki/Cookbook:Green_Chili_Beef_Stew" }

{ "infobox": { "category": null, "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 large raw bacon hock" }, { "line_type": "ul", "section": "Ingredients", "text": "2 eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "Green food coloring" }, { "line_type": "ul", "section": "Ingredients", "text": "Blue food coloring" }, { "line_type": "ol", "section": "Procedure", "text": "Place the bacon hock in a pot of water. Add green food color, following the manufacturer's guidelines." }, { "line_type": "ol", "section": "Procedure", "text": "Bring to the boil and simmer for 60–90 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the hock and let it cool slightly." }, { "line_type": "ol", "section": "Procedure", "text": "Carefully remove the skin leaving the fat layer intact." }, { "line_type": "ol", "section": "Procedure", "text": "If the hock is the desired shade of green, place on an platter. If not, return to pot and add color until the right shade is reached. Transfer hock to platter." }, { "line_type": "ol", "section": "Procedure", "text": "Separate eggs into whites and yolks." }, { "line_type": "ol", "section": "Procedure", "text": "Poach the egg yolks in water with blue food coloring." }, { "line_type": "ol", "section": "Procedure", "text": "Poach the egg whites in uncolored water." }, { "line_type": "ol", "section": "Procedure", "text": "Place the egg whites on platter with hock, and place the yolks on the whites." }, { "line_type": "ol", "section": "Procedure", "text": "Serve using a tri-pronged fork." } ], "title": "Green Eggs and Ham", "url": "https://en.wikibooks.org/wiki/Cookbook:Green_Eggs_and_Ham" }

{ "infobox": { "category": "/wiki/Category:Beverage_recipes", "difficulty": 1, "servings": "2", "time": "10 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "This blend of green leaf vegetables, fruits, and herbs makes a complexly flavored beverage. Increasing the citrus taste from the pineapple and the lime helps make the green juice more palatable. The ginger adds an additional layer of complexity." }, { "line_type": "ul", "section": "Ingredients", "text": "120 mL (½ cup) freshly-squeezed lime juice" }, { "line_type": "ul", "section": "Ingredients", "text": "490 g (17 oz / ½ each) pineapple" }, { "line_type": "ul", "section": "Ingredients", "text": "238 g (8 oz / 6 leaves) Swiss chard or collard greens" }, { "line_type": "ul", "section": "Ingredients", "text": "124 g (4 oz / 1 bunch) fresh cilantro" }, { "line_type": "ul", "section": "Ingredients", "text": "26 g (1 oz / 1 piece) fresh ginger root" }, { "line_type": "ul", "section": "Equipment", "text": "Juice extractor" }, { "line_type": "ul", "section": "Equipment", "text": "Knife" }, { "line_type": "ul", "section": "Equipment", "text": "Cutting board" }, { "line_type": "ol", "section": "Procedure", "text": "Squeeze the lime juice into the container where the juice extractor dispenses the juice." }, { "line_type": "ol", "section": "Procedure", "text": "Cut the pineapple, removing the outer spiny flesh, the top, the bottom and the pithy core." }, { "line_type": "ol", "section": "Procedure", "text": "Cut the pineapple into long thin strips that can be easily inserted into the juice extractor. Run the pineapple through the juice extractor." }, { "line_type": "ol", "section": "Procedure", "text": "Tear the greens into smaller pieces that can be put into the juice extractor easily. Run the greens through the juice extractor." }, { "line_type": "ol", "section": "Procedure", "text": "Run the cilantro through the juice extractor." }, { "line_type": "ol", "section": "Procedure", "text": "Run the ginger root through the juice extractor." }, { "line_type": "ol", "section": "Procedure", "text": "Stir the juice mixture well, and serve the green juice over ice." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Kale can be used instead of chard or collard greens, but it is more bitter." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Measurements are listed as exact but precise measuring is not needed." } ], "title": "Green Leaf Juice", "url": "https://en.wikibooks.org/wiki/Cookbook:Green_Leaf_Juice" }

{ "infobox": { "category": "/wiki/Category:Beverage_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Aam panna or aam jhora is a green mango drink widely consumed in northern India during summer months. Apart from being delicious and refreshing, aam panna is believed to have several health benefits." }, { "line_type": "p", "section": null, "text": "The recipe calls for green (unripe) mangoes, sugar, rock salt, roasted cumin seeds and mint leaves. The quantities can (and should) be varied to suit individual taste preferences. This recipe yields a concentrate which can be stored for around 2 weeks in the refrigerator." }, { "line_type": "ul", "section": "Ingredients", "text": "4 medium-sized green mangoes" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup (120 ml) sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "2 level tablespoons (30 ml) rock salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 level teaspoon (5 ml) roasted cumin seeds" }, { "line_type": "ul", "section": "Ingredients", "text": "1 roasted chile (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 handful of fresh mint leaves" }, { "line_type": "ol", "section": "Procedure", "text": "Cut mangoes into 3 slices each—2 from either side of the seed and 1 with the seed in it." }, { "line_type": "ol", "section": "Procedure", "text": "Pressure cook mangoes with one small cup of water. Turn off heat as soon as the pressure cooker whistles once." }, { "line_type": "ol", "section": "Procedure", "text": "Open cooker after 5–7 minutes and leave to cool." }, { "line_type": "ol", "section": "Procedure", "text": "Grind sugar and roasted cumin seeds using a food processor. If using chilli, grind that too." }, { "line_type": "ol", "section": "Procedure", "text": "Mince mint leaves in a food processor." }, { "line_type": "ol", "section": "Procedure", "text": "When cool, squeeze pulp of mangoes into a blender using hands. Discard skin and seeds." }, { "line_type": "ol", "section": "Procedure", "text": "Purée mango pulp until smooth." }, { "line_type": "ol", "section": "Procedure", "text": "Add ground sugar, rock salt, roasted cumin seeds, chilli powder, and minced mint leaves. Blend well." }, { "line_type": "ol", "section": "Procedure", "text": "Store in clean plastic or glass bottle. Refrigerate." }, { "line_type": "ol", "section": "Procedure", "text": "To serve, add 4–5 teaspoons of the mango mixture to a glass of water. Enjoy!" }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Instead of pressure cooking the mangoes you can roast the whole mangoes over an open flame, until the skin is charred and the flesh is soft. The charred skin will peel off easily and you can squeeze out the pulp with your hands. This gives a nice smoky flavour to the dish." }, { "line_type": "p", "section": "Recipe Video", "text": "Aam Panna/Jhora" } ], "title": "Green Mango and Cumin Drink (Aam Panna)", "url": "https://en.wikibooks.org/wiki/Cookbook:Green_Mango_and_Cumin_Drink_(Aam_Panna)" }

{ "infobox": { "category": "/wiki/Category:Dessert_recipes", "difficulty": 4, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "These individual pavlovas make for a beautiful and well-balanced dessert, with a nice contrast between flavors and textures. You get sweet crunchy meringue, rich whipped cream, tangy lemon curd and fruits, all rounded out with a faint bitterness from the matcha. While it has multiple components, none are particularly tricky to prepare, and many components can be made in advance." }, { "line_type": "ul", "section": "Ingredients", "text": "4 ea. egg whites" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "Tiny pinch of salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp matcha powder, sifted" }, { "line_type": "ul", "section": "Ingredients", "text": "4 ea. egg yolks" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup fresh lemon juice, strained" }, { "line_type": "ul", "section": "Ingredients", "text": "Zest from juiced lemons" }, { "line_type": "ul", "section": "Ingredients", "text": "4 tbsp unsalted butter" }, { "line_type": "ul", "section": "Ingredients", "text": "1 lb frozen mixed berries (blueberries, blackberries, raspberries)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp cornstarch" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pinch ground cinnamon" }, { "line_type": "ul", "section": "Ingredients", "text": "Lemon juice" }, { "line_type": "ul", "section": "Ingredients", "text": "White granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup heavy cream, cold" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ tsp vanilla extract" }, { "line_type": "ul", "section": "Ingredients", "text": "1–2 tbsp powdered sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh berries (e.g. blueberries, blackberries, raspberries)" }, { "line_type": "ul", "section": "Ingredients", "text": "Powdered sugar" }, { "line_type": "ol", "section": "Procedure", "text": "Bring an inch or two of water to a simmer in a pot." }, { "line_type": "ol", "section": "Procedure", "text": "Whisk together the egg whites, sugar, and salt in a clean heat-safe mixing bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Place the bowl of egg whites over the simmering water. The bottom of the bowl should not touch the water itself." }, { "line_type": "ol", "section": "Procedure", "text": "Stir the mixture until all the sugar is dissolved. Rub a little bit between your fingers—it should be warm, and you shouldn't feel any grains. Make sure not to go too far and let the whites coagulate, since you don't want them to cook." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the bowl from the pot. Use a mixer to whip the egg whites to stiff peaks." }, { "line_type": "ol", "section": "Procedure", "text": "Beat in the matcha for about 30 seconds. Then, use a rubber spatula to make sure everything is well-incorporated and even." }, { "line_type": "ol", "section": "Procedure", "text": "Line a baking sheet with parchment paper. Use a piping bag or two spoons to make dollops of meringue on the parchment. The size is up to you—they should be single-serving." }, { "line_type": "ol", "section": "Procedure", "text": "Use the back of a spoon to create a divot in each meringue. This will hold your fillings later. Don't just press down and pull away with the spoon—you need to rotate it and pull away at an angle in order to create the divot." }, { "line_type": "ol", "section": "Procedure", "text": "Bake the meringues at 175°F (80°C) for 2–3 hours or until they are dry on the outside and easily pull off the parchment. Turn the oven off and let them sit for about 8 hours to fully dry." }, { "line_type": "ol", "section": "Procedure", "text": "Store the meringues in an airtight container until use." }, { "line_type": "ol", "section": "Procedure", "text": "Combine the yolks and sugar in a heat-safe mixing bowl. Whisk in the lemon juice and zest." }, { "line_type": "ol", "section": "Procedure", "text": "Like with the meringue, place the bowl over a pot of simmering water. Stir the mixture until all the sugar is dissolved and the mixture is hot and opaque yellow (several minutes). It should thicken very slightly but not significantly. Again, do not let it curdle." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the bowl from the simmering water. Add the butter, and whisk until fully emulsified." }, { "line_type": "ol", "section": "Procedure", "text": "Strain the curd and let cool." }, { "line_type": "ol", "section": "Procedure", "text": "Chill in the refrigerator—it will thicken somewhat." }, { "line_type": "ol", "section": "Procedure", "text": "Toss together the frozen berries and cornstarch, then transfer them to a saucepan." }, { "line_type": "ol", "section": "Procedure", "text": "Add the cinnamon and ⅛ cup sugar to start, then place the pot over medium heat." }, { "line_type": "ol", "section": "Procedure", "text": "Cook the berries, stirring occasionally, until they start releasing their juice and breaking down." }, { "line_type": "ol", "section": "Procedure", "text": "Mix in lemon juice and sugar to taste—it shouldn't be too sweet or sour, since you'll be pairing it with meringue and lemon curd." }, { "line_type": "ol", "section": "Procedure", "text": "Let the mixture simmer for a minute or two, making sure it doesn't burn at the bottom." }, { "line_type": "ol", "section": "Procedure", "text": "If desired, use a fork to mash any whole berries remaining." }, { "line_type": "ol", "section": "Procedure", "text": "Cool completely and store in the fridge." }, { "line_type": "ol", "section": "Procedure", "text": "When ready to assemble the pavlovas, combine the cold cream, vanilla, and 1 tbsp powdered sugar in a mixing bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Whip until starting to thicken and foam. Taste and add more sugar as desired." }, { "line_type": "ol", "section": "Procedure", "text": "Continue whipping to soft peaks—don't let it go grainy or curdle." }, { "line_type": "ol", "section": "Procedure", "text": "Use as soon as possible." }, { "line_type": "ol", "section": "Procedure", "text": "Place a spoonful of lemon curd onto a plate, and use a spoon to decoratively streak it across the plate." }, { "line_type": "ol", "section": "Procedure", "text": "Place one meringue decoratively on top of the lemon curd." }, { "line_type": "ol", "section": "Procedure", "text": "Spoon some whipped cream into the divot, and top with a dab of compotes." }, { "line_type": "ol", "section": "Procedure", "text": "Decoratively arrange berries on top, then use a sieve to dust with powdered sugar." }, { "line_type": "ol", "section": "Procedure", "text": "Serve as soon as possible, as the meringue will soften under the cream." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If desired, you can omit the matcha powder." } ], "title": "Green Tea and Berry Pavlovas", "url": "https://en.wikibooks.org/wiki/Cookbook:Green_Tea_and_Berry_Pavlovas" }

{ "infobox": { "category": "/wiki/Category:Soup_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Turtle soup is a soup made from the flesh of the turtle, often the green turtle or, especially in the United States, the snapping turtle, in which case it is commonly referred to as snapper soup (not to be confused with red snapper soup, which is made from the fish called a red snapper)." }, { "line_type": "p", "section": null, "text": "This recipe is adapted from Green Turtle Soup at Project Gutenberg" }, { "line_type": "ul", "section": "Ingredients", "text": "6 tablespoons finely-chopped turtle meat" }, { "line_type": "ul", "section": "Ingredients", "text": "2 hard-boiled egg yolks" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon butter" }, { "line_type": "ul", "section": "Ingredients", "text": "Oyster juice/liquor (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Ground cayenne pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Ground mace" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pinch salt" }, { "line_type": "ul", "section": "Ingredients", "text": "2 eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "Cracker crumbs" }, { "line_type": "ul", "section": "Ingredients", "text": "1 whole turtle, cleaned" }, { "line_type": "ul", "section": "Ingredients", "text": "2 onions" }, { "line_type": "ul", "section": "Ingredients", "text": "1 bunch of sweet herbs" }, { "line_type": "ul", "section": "Ingredients", "text": "Brown flour" }, { "line_type": "ul", "section": "Ingredients", "text": "1 lemon, juiced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 glass of Madeira wine" }, { "line_type": "ol", "section": "Procedure", "text": "Rub the minced turtle, yolks, butter, oyster liquor, cayenne, mace, sugar, and salt together to make a paste." }, { "line_type": "ol", "section": "Procedure", "text": "Mix in one of the eggs." }, { "line_type": "ol", "section": "Procedure", "text": "Shape the mixture into small balls. Dip in egg, then cracker crumbs." }, { "line_type": "ol", "section": "Procedure", "text": "Pan-fry in butter." }, { "line_type": "ol", "section": "Procedure", "text": "After removing the entrails, cut up the coarser parts of the turtle meat and bones. Separate out the finer meat." }, { "line_type": "ol", "section": "Procedure", "text": "Place the coarse turtle in a pot with the onions, herbs, pepper, and salt. Cover with 4 quarts (4 liters) water, and simmer for 4 hours. Strain the broth, and discard the solids." }, { "line_type": "ol", "section": "Procedure", "text": "Simmer the finer turtle meat and the green fat for 1 hour in 2 quarts of water." }, { "line_type": "ol", "section": "Procedure", "text": "If there are eggs in the turtle, simmer them for 4 hours in water." }, { "line_type": "ol", "section": "Procedure", "text": "Reheat the broth in a pot, and add the fine turtle meat. Thicken with brown flour, and simmer gently for 1 hour." }, { "line_type": "ol", "section": "Procedure", "text": "Add the simmered eggs and/or forcemeat, lemon juice, and wine." }, { "line_type": "ol", "section": "Procedure", "text": "Serve hot." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Green turtle can be purchased preserved in air-tight cans." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Some cooks add the finer meat before straining, boiling all together five hours; then strain, thicken and put in the green fat, cut into lumps an inch long. This makes a handsomer soup than if the meat is left in." }, { "line_type": "ul", "section": "External links", "text": "Manufacturer of snapper soup" }, { "line_type": "ul", "section": "External links", "text": "Recipe for snapper soup" } ], "title": "Green Turtle Soup", "url": "https://en.wikibooks.org/wiki/Cookbook:Green_Turtle_Soup" }

{ "infobox": { "category": "/wiki/Category:Spice_mix_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 cup dark brown sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup salt" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup coarsely-ground black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "3 ⅔ tbsp red pepper flakes" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup paprika" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp cayenne pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup dried rosemary" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup garlic powder" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup dried apples, finely minced in a food processor" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup paprika" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup smoked paprika" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup brown sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup salt" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup coarsely-ground black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup lemon pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup cayenne pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup cayenne pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup dark brown sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup smoked paprika" }, { "line_type": "ol", "section": "Procedure", "text": "Combine all ingredients in an airtight container with a shaker lid." }, { "line_type": "ol", "section": "Procedure", "text": "Use as desired or as directed in a given recipe." } ], "title": "Grill Seasoning", "url": "https://en.wikibooks.org/wiki/Cookbook:Grill_Seasoning" }

{ "infobox": { "category": "/wiki/Category:Eggplant_recipes", "difficulty": 2, "servings": "2 persons", "time": "15 minutes" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 ea. (375 g) large aubergine (eggplant)" }, { "line_type": "ul", "section": "Ingredients", "text": "Vegetable oil" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons miso paste" }, { "line_type": "ul", "section": "Ingredients", "text": "1½ tablespoons sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons soup stock" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon white sesame seeds" }, { "line_type": "ol", "section": "Procedure", "text": "Wash the aubergine, and cut it into 2.5 cm slices lengthwise." }, { "line_type": "ol", "section": "Procedure", "text": "Brush the cut surfaces with oil." }, { "line_type": "ol", "section": "Procedure", "text": "Grill 7–10 cm from the source of the heat until the aubergine is tender and browned all over (about 5 minutes)." }, { "line_type": "ol", "section": "Procedure", "text": "In a small saucepan combine the miso, sugar, and soup stock. Cook, stirring, over low heat until the mixture is smooth and hot. Do not let it boil." }, { "line_type": "ol", "section": "Procedure", "text": "Pour the sauce mixture over the aubergine." }, { "line_type": "ol", "section": "Procedure", "text": "In a small frying pan toast the sesame seeds until they jump, then sprinkle them over the aubergine." } ], "title": "Grilled Aubergine", "url": "https://en.wikibooks.org/wiki/Cookbook:Grilled_Aubergine" }

{ "infobox": { "category": "/wiki/Category:Banana_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "6 bananas, halved but unpeeled" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup weak brewed coffee" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "½ stick cinnamon" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup heavy cream" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp coffee liqueur" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pinch salt" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp butter" }, { "line_type": "ol", "section": "Procedure", "text": "Combine all ingredients except bananas in a large saucepan. Bring to a boil over medium high heat until reduced to ½ cup. Remove from heat and set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Brush bananas liberally with coffee mixture. Grill over medium high heat just until marked and slightly charred." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from heat, peel, and drizzle several more spoonfuls of syrup over bananas. Serve with remaining syrup on the side." } ], "title": "Grilled Bananas with Coffee Syrup", "url": "https://en.wikibooks.org/wiki/Cookbook:Grilled_Bananas_with_Coffee_Syrup" }

{ "infobox": { "category": "/wiki/Category:Sandwich_recipes", "difficulty": 1, "servings": "1 or more", "time": "5 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "A grilled cheese sandwich is a simple hot sandwich filled with melted cheese. The key variable is the ratio of cheese to bread; this depends on the thickness and density of the bread, and the amount of cheese used, and varies according to taste; generally more cheese is preferred, so that the bread doesn't overwhelm the cheese. The goal is to get a nicely browned sandwich with melted cheese in the middle." }, { "line_type": "p", "section": null, "text": "Grated cheese is recommended for more even melting. If mixing the grated cheese with chopped onions or other ingredients, it is easiest to grate the cheese into a bowl, mix with additional ingredients, and then spoon onto sandwiches; otherwise it can be messy." }, { "line_type": "p", "section": null, "text": "Grilled cheese sandwiches are often served with soups, such as tomato soup." }, { "line_type": "ul", "section": "Ingredients", "text": "2 slices of bread" }, { "line_type": "ul", "section": "Ingredients", "text": "Butter" }, { "line_type": "ul", "section": "Ingredients", "text": "1–3 slices of easy-to-melt cheese, such as cheddar, gouda, Limberger, American (or shredded cheese to taste)" }, { "line_type": "ul", "section": "Ingredients", "text": "Other ingredients as necessary (see variations below)" }, { "line_type": "ol", "section": "Procedure", "text": "Heat a skillet, frying pan or griddle over medium heat." }, { "line_type": "ol", "section": "Procedure", "text": "Spread butter on the bread, and place both pieces of bread, butter side down, in the skillet." }, { "line_type": "ol", "section": "Procedure", "text": "When the butter sides of both have browned (check periodically), flip one over and place cheese on top, then place the other slice of bread on top of the cheese (again, butter side down)." }, { "line_type": "ol", "section": "Procedure", "text": "Compress the sandwich by pressing on it with a spatula." }, { "line_type": "ol", "section": "Procedure", "text": "Once the bottom side of the sandwich is browned sufficiently, flip the sandwich over. When both sides are browned, take off heat, cut, and serve." }, { "line_type": "ol", "section": "Procedure", "text": "Preheat oven to 150°C (300°F)." }, { "line_type": "ol", "section": "Procedure", "text": "Spread butter on both sides of the bread slices." }, { "line_type": "ol", "section": "Procedure", "text": "Sandwich the cheese and fillings between the bread slices, and transfer the sandwiches to a baking sheet." }, { "line_type": "ol", "section": "Procedure", "text": "Bake for 10–15 minutes, flip, and bake another 5–10 minutes or to taste." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Try spreading both sides of the bread with mayonnaise, mustard, barbecue sauce, ketchup, and/or aioli." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Try layering other ingredients with sliced cheese, such as ham, tomato, shredded cooked pork, salami, etc." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If using shredded cheese, try mixing in various ingredients such as diced onion, garlic, leeks, shallots, pickles, crumbled bacon, pepper, thyme, cumin, etc." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Kappacasein of Borough Market uses cheddar cheese and sourdough bread, and mixes in onions, leek, and garlic. The bread is sliced ~6–8 mm thick and cooked in a flat sandwich press until the entire surface is crisp." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "It is common practice at the Ma-Ka-Ja-Wan Scout Reservation in Pearson, WI to substitute a garlic-flavored spread for the butter." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You can also make open-faced baked sandwiches; in these, the exposed cheese tends to puff and bubble. If you only heat from above (via radiant heat), you will melt the cheese and leave the bread untoasted or lightly toasted, which may be desired; however, you should generally heat from both sides." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "To get evenly melted cheese, and avoid burnt bread, cook over low heat on the stove—this gives the cheese time to warm up and melt, rather than scorching the bread before the cheese warms up." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Margarine can be used instead of butter, but it is not recommended, as direct heating tends to negatively affect the taste of margarine." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Using a specialized sandwich maker is useful as it circumvents the need to flip, provides attractive browning marks, and seals in the sandwich." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If you prefer soggy bread, melt the butter in a pan, and grill or roast in that. If you prefer crisp bread, spread butter on the bread, and toast on a grate or cook in a ridged indoor grill, so the fat runs away." }, { "line_type": "ul", "section": "See also", "text": "Toasted Cheese Sandwich" }, { "line_type": "ul", "section": "See also", "text": "Cheese on Toast" }, { "line_type": "ul", "section": "See also", "text": "Toast" }, { "line_type": "ul", "section": "See also", "text": "Monte Cristo Sandwich" }, { "line_type": "ul", "section": "External links", "text": "Grilled Cheese Sandwich, Epicurious, September 1996, by Marion Cunningham, The Fannie Farmer Cookbook" }, { "line_type": "ul", "section": "External links", "text": "Recipes at Cooks.com" }, { "line_type": "ul", "section": "External links", "text": "Classic Grilled Cheese Sandwiches, 1998" }, { "line_type": "ul", "section": "External links", "text": "Oven Grilled Cheese for a Crowd, 2005" } ], "title": "Grilled Cheese Sandwich", "url": "https://en.wikibooks.org/wiki/Cookbook:Grilled_Cheese_Sandwich" }

{ "infobox": { "category": "/wiki/Category:Sandwich_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "A toasted cheese sandwich works well as an everyday lunch. It goes well with soda (pop) or tomato soup. Quality greatly depends on ingredient selection and cooking temperature. A good toasted cheese sandwich has a crispy outside and is not mushy." }, { "line_type": "ul", "section": "Ingredients", "text": "Mild cheddar cheese" }, { "line_type": "ul", "section": "Ingredients", "text": "Butter" }, { "line_type": "ul", "section": "Ingredients", "text": "Sturdy low-moisture bread" }, { "line_type": "ol", "section": "Procedure", "text": "Slice the cheese ⅛-inch thick." }, { "line_type": "ol", "section": "Procedure", "text": "Butter the two slices of bread on one side each." }, { "line_type": "ol", "section": "Procedure", "text": "Cover a bread slice with cheese, over the unbuttered side. If you leave gaps, distribute them evenly throughout the middle." }, { "line_type": "ol", "section": "Procedure", "text": "Finish the sandwich with the other slice of bread; again, buttered side out." }, { "line_type": "ol", "section": "Procedure", "text": "Place the sandwich into a cool 2-sided contact-based cooking device, like a sandwich-iron, waffle iron, or a grill intended for cooking burgers. Heat the sandwich." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the sandwich when all the cheese has melted and the outside is medium-dark brown and crispy." }, { "line_type": "ol", "section": "Procedure", "text": "Eat immediately. If you must set this sandwich down, use a heated plate or a loose paper towel to avoid letting condensation ruin the surface." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Use low-moisture cheese. When buying cheese, most likely you will find that the cheeses are labeled for fat, protein, and total weight. Consider the unmentioned part to be moisture, and choose the cheese which minimizes this. For any given amount of protein per weight, choose the cheese with the highest fat content. Likewise, for any given amount of fat per weight, choose the cheese with the highest protein content." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Multi-grain bread tends to work well. Sourdough and English toasting bread should also work okay." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Add relatively dry tuna, bacon, or pastrami. After cooking, you may pry open the sandwich to add sauerkraut, pickles, or sweet chilli sauce." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "A bit of Worcestershire Sauce poured on the cheese before cooking also works well." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Instead of butter/margarine on the outside of the bread, you can substitute mayonnaise for a tangier sandwich." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Thinly-sliced tomato is a nice addition to the sandwich, as are wilted spinach or roasted red peppers. You can also add sliced onion with the tomato to give a more exotic feel." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Remember to cool the cooking device a bit before cooking another sandwich." } ], "title": "Grilled Cheese Sandwich II", "url": "https://en.wikibooks.org/wiki/Cookbook:Grilled_Cheese_Sandwich_II" }

{ "infobox": { "category": "/wiki/Category:Salad_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "This salad consists of savory grilled chicken and spicy arugula dressed with a citrus vinaigrette." }, { "line_type": "ul", "section": "Ingredients", "text": "2 boneless skinless chicken breasts" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups tightly-packed arugula lettuce, roughly chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp freshly-squeezed lemon juice" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp Dijon mustard" }, { "line_type": "ul", "section": "Ingredients", "text": "6 tbsp extra-virgin olive oil, plus more for the chicken" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Freshly-ground black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Shaved (not grated) Parmeggiano-Reggiano cheese" }, { "line_type": "ol", "section": "Procedure", "text": "Brush both sides of chicken with extra-virgin olive oil. Season both sides liberally with salt and freshly-ground black pepper." }, { "line_type": "ol", "section": "Procedure", "text": "Grill over a preheated charcoal grill, turning often, until internal temperature reaches 165°F." }, { "line_type": "ol", "section": "Procedure", "text": "Move to a plate and cover with aluminum foil. Let rest 10 minutes before shredding with two forks." }, { "line_type": "ol", "section": "Procedure", "text": "Whisk together mustard and lemon juice. Slowly whisk in olive oil. Season, if desired, with kosher salt and freshly ground black pepper." }, { "line_type": "ol", "section": "Procedure", "text": "Toss chicken with lettuce and dressing." }, { "line_type": "ol", "section": "Procedure", "text": "Top with shaved Parmeggianno-Reggiano cheese and serve chilled." } ], "title": "Grilled Chicken and Arugula Salad", "url": "https://en.wikibooks.org/wiki/Cookbook:Grilled_Chicken_and_Arugula_Salad" }

{ "infobox": { "category": "/wiki/Category:Poultry_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp freshly-ground black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "1 ½ tbsp cayenne pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "1 ½ tbsp smoked paprika" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp lemon pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tsp dried rosemary" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp garlic powder" }, { "line_type": "ul", "section": "Ingredients", "text": "2 spatchcocked Cornish/Rock Game Hens" }, { "line_type": "ul", "section": "Ingredients", "text": "Bacon fat, melted" }, { "line_type": "ol", "section": "Procedure", "text": "Combine all seasonings." }, { "line_type": "ol", "section": "Procedure", "text": "Brush hens with bacon fat. Massage seasoning mixture into hens. Refrigerate for at least 1 hour." }, { "line_type": "ol", "section": "Procedure", "text": "Preheat a charcoal grill using a chimney." }, { "line_type": "ol", "section": "Procedure", "text": "Place hens on the grill. Grill them, turning constantly, until internal temperature of both the thigh and breast reach 165°F." }, { "line_type": "ol", "section": "Procedure", "text": "Remove hens from grill and let rest 10 minutes. Serve." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Do not use a solvent with the charcoal grill. It gives the food a chemical taste even if you follow the directions." } ], "title": "Grilled Cornish Hens", "url": "https://en.wikibooks.org/wiki/Cookbook:Grilled_Cornish_Hens" }

{ "infobox": { "category": "/wiki/Category:Dog_recipes", "difficulty": 2, "servings": "12", "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Anjing panggang is a specialty dish of grilled dog from Eastern Indonesia, the Southern Philippines, and other countries." }, { "line_type": "ul", "section": "Ingredients", "text": "1 small or medium-sized dog, humanely slaughtered, skinned, and cleaned" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup vinegar" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tbsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "6 cloves garlic, crushed" }, { "line_type": "ul", "section": "Ingredients", "text": "20 spicy Thai peppers" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tomatoes, puréed" }, { "line_type": "ul", "section": "Ingredients", "text": "3 cups lemon juice" }, { "line_type": "ol", "section": "Procedure", "text": "Cut dog up into about 12–16 large pieces." }, { "line_type": "ol", "section": "Procedure", "text": "In a food processor, blend together all the marinade ingredients." }, { "line_type": "ol", "section": "Procedure", "text": "Combine the dog pieces and marinade in a large container. Let marinate for at least 2 hours in the fridge." }, { "line_type": "ol", "section": "Procedure", "text": "Put dog pieces on a charcoal grill, cover, and let it cook over warm coals. Flip and baste occasionally for about 1 hour or until meat is tender." } ], "title": "Grilled Dog", "url": "https://en.wikibooks.org/wiki/Cookbook:Grilled_Dog" }

{ "infobox": { "category": "/wiki/Category:Eggplant_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp minced garlic" }, { "line_type": "ul", "section": "Ingredients", "text": "1 stick (½ cup) butter, softened" }, { "line_type": "ul", "section": "Ingredients", "text": "2 medium eggplants, sliced ½ inch thick" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Freshly-ground black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Olive oil" }, { "line_type": "ol", "section": "Procedure", "text": "Fold garlic into butter. Shape into a narrow log using parchment or wax paper, and refrigerate until needed." }, { "line_type": "ol", "section": "Procedure", "text": "Sprinkle all sides of eggplant with salt. Let sit 15 minutes or until it \"sweats\". Leave it without touching." }, { "line_type": "ol", "section": "Procedure", "text": "Rinse eggplant. Pat dry with paper towels, and brush with olive oil." }, { "line_type": "ol", "section": "Procedure", "text": "Season liberally on both sides with salt and freshly ground black pepper." }, { "line_type": "ol", "section": "Procedure", "text": "Preheat grill to medium-high heat." }, { "line_type": "ol", "section": "Procedure", "text": "Add eggplant to grill, and cook until marked and slightly charred on both sides." }, { "line_type": "ol", "section": "Procedure", "text": "Place a pat of butter mixture on top of each piece and wait until butter is melted before serving." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Save the extra garlic butter. Use it instead of regular butter for things like chicken, fish, and steak." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Making the eggplant \"sweat\" helps bitter flavors come out of the eggplant." } ], "title": "Grilled Eggplant with Garlic Butter", "url": "https://en.wikibooks.org/wiki/Cookbook:Grilled_Eggplant_with_Garlic_Butter" }

{ "infobox": { "category": "/wiki/Category:Beef_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "4 ea. (20–28 oz) 1 inch-thick tenderloin steaks" }, { "line_type": "ul", "section": "Ingredients", "text": "Montreal Steak Seasoning" }, { "line_type": "ul", "section": "Ingredients", "text": "Olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "⅔ cup untreated mesquite chips, soaked in water 30 minutes" }, { "line_type": "ol", "section": "Procedure", "text": "Heat about 30 charcoal briquets in a large chimney starter. Once hot, disperse evenly around the bottom of the grill and toss in wood chips." }, { "line_type": "ol", "section": "Procedure", "text": "Brush steaks with olive oil. Season both sides liberally with seasoning. Place on hottest part of grill and cook ½ minute. Rotate 90 degrees, and cook for another ½ minute. Flip and repeat 1 more time." }, { "line_type": "ol", "section": "Procedure", "text": "Move steaks to a cooler part of grill and cook, turning often, until internal temperature reaches 145°F for medium rare." }, { "line_type": "ol", "section": "Procedure", "text": "Remove to a plate and let rest 5 minutes. Serve warm." } ], "title": "Grilled Filet Mignon", "url": "https://en.wikibooks.org/wiki/Cookbook:Grilled_Filet_Mignon" }

{ "infobox": { "category": "/wiki/Category:Beef_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "One of the best, tenderest cuts of beef, filet mignon is pure luxury. Here, we coat it with coarsely ground black pepper and grill it to perfect medium rare." }, { "line_type": "ul", "section": "Ingredients", "text": "4 filet mignons, 1½ in (4 cm) thick" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp coarsely-ground black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Kosher salt" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp Dijon mustard" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (250 ml) cognac" }, { "line_type": "ol", "section": "Procedure", "text": "Sprinkle filet mignons with kosher salt on both sides." }, { "line_type": "ol", "section": "Procedure", "text": "Coat filet mignons with mustard on both sides and press into the black pepper, pressing lightly to help adhesion." }, { "line_type": "ol", "section": "Procedure", "text": "Grill steaks over high heat for 1 minute per side, then place on a new medium burner until interior temperature reaches 140°F (60°C). Remove and keep warm." }, { "line_type": "ol", "section": "Procedure", "text": "Place cognac in a small saucepan, and boil over high heat until reduced by ⅓." }, { "line_type": "ol", "section": "Procedure", "text": "Serve filet mignons with cognac reduction drizzled on top." } ], "title": "Grilled Filet Mignon with a Cognac Reduction", "url": "https://en.wikibooks.org/wiki/Cookbook:Grilled_Filet_Mignon_with_a_Cognac_Reduction" }

{ "infobox": { "category": "/wiki/Category:Fruit_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "4 peaches, peeled and sliced into eighths" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups crystallized ginger, crushed" }, { "line_type": "ul", "section": "Ingredients", "text": "4 plums, quartered" }, { "line_type": "ul", "section": "Ingredients", "text": "6 tbsp white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup (1 stick) unsalted butter, divided" }, { "line_type": "ul", "section": "Ingredients", "text": "6 oz brandy" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pinch of salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp finely-grated lemon zest" }, { "line_type": "ol", "section": "Procedure", "text": "In a large bowl, toss together fruit, sugar, salt, lemon, and brandy. Set aside." }, { "line_type": "ol", "section": "Procedure", "text": "In four large sheets of aluminum foil, scatter a foundation of crystallized ginger." }, { "line_type": "ol", "section": "Procedure", "text": "Place the fruit mixture on top of the ginger. Top with 1 tablespoon of the butter. Fold into a pouch." }, { "line_type": "ol", "section": "Procedure", "text": "Place pouches in the hot coal area of a kettle grill. Cook 7 minutes. Serve warm." } ], "title": "Grilled Fruit Pouches", "url": "https://en.wikibooks.org/wiki/Cookbook:Grilled_Fruit_Pouches" }

{ "infobox": { "category": "/wiki/Category:Lamb_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "4 thick-cut bone-in lamb loin chops" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp rosemary, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tsp thyme, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Freshly-ground black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "1 Tbsp smoked paprika" }, { "line_type": "ul", "section": "Ingredients", "text": "½ head garlic" }, { "line_type": "ul", "section": "Ingredients", "text": "4 tsp cayenne pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Olive oil" }, { "line_type": "ol", "section": "Procedure", "text": "Rub the cut side of the halved garlic head all over lamb chops. Brush with olive oil and rub seasonings into meat. Refrigerate for at least 1 hour." }, { "line_type": "ol", "section": "Procedure", "text": "Grill chops over high heat for 1 ½ minutes. Rotate 90° and cook for another 1 ½ minutes. Flip and repeat these steps on the other side of the chops." }, { "line_type": "ol", "section": "Procedure", "text": "Move meat to medium heat and cook, turning often, until internal temperature reaches 140°F for medium rare." }, { "line_type": "ol", "section": "Procedure", "text": "Remove and let rest 7 minutes. Serve warm." } ], "title": "Grilled Lamb Chops", "url": "https://en.wikibooks.org/wiki/Cookbook:Grilled_Lamb_Chops" }

{ "infobox": { "category": "/wiki/Category:Meat_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Unlike regular meatloaf, which is baked in an oven, this version is grilled over mesquite to form a nice crust and smoky flavor." }, { "line_type": "ul", "section": "Ingredients", "text": "2 Tbsp olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "½ large onion, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp salt, plus a pinch" }, { "line_type": "ul", "section": "Ingredients", "text": "3 Tbsp minced garlic" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup diced celery" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pound (450 g) ground chuck (20% fat)" }, { "line_type": "ul", "section": "Ingredients", "text": "2 lemons, juiced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp freshly-ground black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "1 ½ tsp red pepper flakes" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup Worcestershire sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup panko breadcrumbs" }, { "line_type": "ul", "section": "Ingredients", "text": "2 Tbsp ketchup" }, { "line_type": "ul", "section": "Ingredients", "text": "½ pound (225 g) charcoal briquets" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup soaked mesquite chips" }, { "line_type": "ol", "section": "Procedure", "text": "Heat oil in a large sauté pan over medium-high heat. Add onion and a pinch of kosher salt, and cook until translucent." }, { "line_type": "ol", "section": "Procedure", "text": "Add garlic and cook until garlic reaches a golden color." }, { "line_type": "ol", "section": "Procedure", "text": "Add celery and cook until lightly browned around edges. Set aside until cool." }, { "line_type": "ol", "section": "Procedure", "text": "Mix together ground chuck, onion mixture, lemon juice, pepper, red pepper flakes, Worcestershire sauce, and breadcrumbs. Shape into a 3½ x 7½-inch loaf about 2 inches thick. Brush with ketchup and set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Heat charcoal in a large chimney starter. Once hot, evenly distribute around the bottom of the grill and mix with mesquite. Reapply the grate and place the loaf on top." }, { "line_type": "ol", "section": "Procedure", "text": "Grill, covered, turning often, until internal temperature reaches 160°F (72˚C)." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from heat and let rest for 10 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Serve thick slices with mashed potatoes, roast vegetables, and gravy." } ], "title": "Grilled Mesquite Meatloaf", "url": "https://en.wikibooks.org/wiki/Cookbook:Grilled_Mesquite_Meatloaf" }

{ "infobox": { "category": "/wiki/Category:Peach_recipes", "difficulty": null, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "4 ripe yellow peaches, halved and pitted" }, { "line_type": "ul", "section": "Ingredients", "text": "Granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup maple syrup" }, { "line_type": "ul", "section": "Ingredients", "text": "1 Tbsp pure vanilla extract" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup unsalted butter, melted" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pinch of salt" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup peach nectar" }, { "line_type": "ol", "section": "Procedure", "text": "Combine all ingredients except peaches and sugar. Bring to a boil over high heat in a large saucepan, and simmer until reduced by half." }, { "line_type": "ol", "section": "Procedure", "text": "Dip cut side of peaches into hot mixture. Sprinkle cut side liberally with sugar." }, { "line_type": "ol", "section": "Procedure", "text": "Place peaches cut-side down on a high-heat grill until marked and slightly charred. Serve warm with remaining sauce." } ], "title": "Grilled Peaches with Vanilla Maple Sauce", "url": "https://en.wikibooks.org/wiki/Cookbook:Grilled_Peaches_with_Vanilla_Maple_Sauce" }

{ "infobox": { "category": "/wiki/Category:Sandwich_recipes", "difficulty": 1, "servings": "1", "time": "10 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Template:Nutritionsummary" }, { "line_type": "p", "section": null, "text": "Here, \"grilling\" means frying, as it does for the Grilled Cheese Sandwich. Elvis Presley was famous for consuming these with sliced bananas and \"burnt\" bacon." }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons peanut butter" }, { "line_type": "ul", "section": "Ingredients", "text": "2 slices white bread" }, { "line_type": "ul", "section": "Ingredients", "text": "Butter or margarine" }, { "line_type": "ol", "section": "Procedure", "text": "Spread peanut butter between bread slices." }, { "line_type": "ol", "section": "Procedure", "text": "Spread outsides of bread with softened or melted butter or margarine." }, { "line_type": "ol", "section": "Procedure", "text": "Cook in a non-stick skillet on medium heat, turning a few times, until bread is golden brown and peanut butter is melted." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with plenty of milk." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Make a standard peanut butter and jelly sandwich and cook it in the same manner; these are very good." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Make a standard peanut butter and marshmallow fluff sandwich and cook it in the same manner. These are very good, but can be a bit messy." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Substitute almond or cashew butter for peanut butter." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Other kinds of bread can be substituted for the white bread." } ], "title": "Grilled Peanut Butter Sandwiches", "url": "https://en.wikibooks.org/wiki/Cookbook:Grilled_Peanut_Butter_Sandwiches" }

{ "infobox": { "category": "/wiki/Category:Pork_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 cup salt" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ cup honey" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups apple cider vinegar, heated" }, { "line_type": "ul", "section": "Ingredients", "text": "4 sprigs fresh rosemary, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "10 sprigs fresh thyme, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1 ½ tablespoons cayenne pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons minced garlic" }, { "line_type": "ul", "section": "Ingredients", "text": "2 pounds ice" }, { "line_type": "ul", "section": "Ingredients", "text": "4 thick-cut pork rib chops" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons black peppercorns, cracked" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon smoked paprika" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon ancho chile powder" }, { "line_type": "ol", "section": "Procedure", "text": "Combine honey, salt, vinegar, rosemary, thyme, cayenne pepper, and minced garlic in a plastic zip-top bag. Add ice, and shake the bag until ice is mostly melted and mixture has cooled down." }, { "line_type": "ol", "section": "Procedure", "text": "Insert pork chops into the bag, and refrigerate for 1–2 hours." }, { "line_type": "ol", "section": "Procedure", "text": "Combine cracked peppercorns, paprika, and chili powder." }, { "line_type": "ol", "section": "Procedure", "text": "Take the pork out of the mixture and pat dry with paper towels. Discard remaining marinade." }, { "line_type": "ol", "section": "Procedure", "text": "Rub pepper mixture on both sides of each pork chop." }, { "line_type": "ol", "section": "Procedure", "text": "Quickly grease a high-heat grill with a flame-resistant towel soaked in oil and tied with twine." }, { "line_type": "ol", "section": "Procedure", "text": "Grill pork chops, covered, 2 minutes. Rotate 90 degrees, and cook for another 2 minutes. Flip and repeat this process on the other side." }, { "line_type": "ol", "section": "Procedure", "text": "Move to a plate and let rest, uncovered, for 5 minutes. Serve warm." } ], "title": "Grilled Pork Chops", "url": "https://en.wikibooks.org/wiki/Cookbook:Grilled_Pork_Chops" }

{ "infobox": { "category": "/wiki/Category:Pork_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "2 Tbsp Dijon mustard" }, { "line_type": "ul", "section": "Ingredients", "text": "2 Tbsp cider vinegar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 boneless pork loin roast" }, { "line_type": "ul", "section": "Ingredients", "text": "3 Tbsp Barbecue Rub" }, { "line_type": "ol", "section": "Procedure", "text": "Combine mustard and vinegar, and rub all over pork." }, { "line_type": "ol", "section": "Procedure", "text": "Coat pork evenly with the Barbecue Rub." }, { "line_type": "ol", "section": "Procedure", "text": "Grill on a preheated grill, turning often until internal temperature reaches 145°F (63˚C)." }, { "line_type": "ol", "section": "Procedure", "text": "Remove and let rest for 10 minutes. Serve." } ], "title": "Grilled Pork Loin", "url": "https://en.wikibooks.org/wiki/Cookbook:Grilled_Pork_Loin" }

{ "infobox": { "category": "/wiki/Category:Pork_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 ea. (~2.25 lb / 1 kg) pork tenderloin, trimmed" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup freshly-squeezed lime juice" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup honey" }, { "line_type": "ul", "section": "Ingredients", "text": "1 ½ tsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp apple cider vinegar" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup apple cider" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp paprika" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tbsp garlic powder" }, { "line_type": "ul", "section": "Ingredients", "text": "1 ⅓ tbsp cayenne pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tbsp chipotle powder" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tbsp black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tbsp dried rosemary" }, { "line_type": "ul", "section": "Ingredients", "text": "4 lb natural chunk charcoal" }, { "line_type": "ul", "section": "Ingredients", "text": "½ pound soaked applewood chips" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tsp vegetable oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 sheet newspaper" }, { "line_type": "ol", "section": "Procedure", "text": "Combine marinade ingredients in a small saucepan. Pour half into a large zip-top plastic bag, reserving the other half in the fridge. Add pork to the bag, remove extra air, and marinate in the fridge for 24 hours." }, { "line_type": "ol", "section": "Procedure", "text": "Remove pork from marinade. Discard the bag and the marinade in the bag. Allow the pork to drain as necessary." }, { "line_type": "ol", "section": "Procedure", "text": "Combine rub ingredients, and rub all over pork." }, { "line_type": "ol", "section": "Procedure", "text": "Moisten newspaper with oil and wad up under a large chimney starter with charcoal in it. Light and wait 15 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Once charcoal has heated, disperse evenly around bottom of grill. Add soaked chips, replace grate, and place pork in the center. Cover and cook for 1 ½ minutes (or a bit more, use your judgment)." }, { "line_type": "ol", "section": "Procedure", "text": "Flip to another side and cook 1 ½ more minutes and repeat until pork has cooked for at least 12 minutes and until the internal temperature reaches at least 145°F (63˚C)." }, { "line_type": "ol", "section": "Procedure", "text": "Make a large foil pouch (or use a covered dish) and place pork inside. Pour in reserved marinade (warmed to at least 145°F) and let rest for 10 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Serve." } ], "title": "Grilled Pork Tenderloin", "url": "https://en.wikibooks.org/wiki/Cookbook:Grilled_Pork_Tenderloin" }

{ "infobox": { "category": "/wiki/Category:Mushroom_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Portobello mushrooms are large mushrooms that can be prepared as a vegetarian entrée. They can substitute for hamburger patties, or be eaten alone." }, { "line_type": "ul", "section": "Ingredients", "text": "1 large portobello mushroom per person" }, { "line_type": "ul", "section": "Ingredients", "text": "Olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt (as desired)" }, { "line_type": "ol", "section": "Procedure", "text": "Remove stems from the mushrooms, then wash and dry them." }, { "line_type": "ol", "section": "Procedure", "text": "Brush with olive oil." }, { "line_type": "ol", "section": "Procedure", "text": "Grill for about 10 minutes, alternating sides, until both sides are grill-marked." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "When cooking on a barbecue, mixing the oil with a water based liquid (e.g. balsamic vinegar) will cause the fire to flare more and give the food more flavour; baste them as they cook." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Adding other flavours such as garlic and chilli works well. If you are in a hurry, just use vinaigrette dressing." }, { "line_type": "ul", "section": "External links", "text": "GourmetSleuth article" } ], "title": "Grilled Portobello Mushrooms", "url": "https://en.wikibooks.org/wiki/Cookbook:Grilled_Portobello_Mushrooms" }

{ "infobox": { "category": "/wiki/Category:Beef_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 ea. 4-bone standing beef rib roast" }, { "line_type": "ul", "section": "Ingredients", "text": "Prime Rib Seasoning" }, { "line_type": "ul", "section": "Ingredients", "text": "Olive oil" }, { "line_type": "ol", "section": "Procedure", "text": "Brush roast with olive oil. Season all sides liberally with the prime rib seasoning." }, { "line_type": "ol", "section": "Procedure", "text": "Place roast on a medium grill. Cook, turning often, until internal temperature reaches 135°F for medium rare, 145°F for medium, and 160°F for well/toast." }, { "line_type": "ol", "section": "Procedure", "text": "Remove and cover with aluminum foil. Let rest 10 minutes before serving." } ], "title": "Grilled Prime Rib", "url": "https://en.wikibooks.org/wiki/Cookbook:Grilled_Prime_Rib" }

{ "infobox": { "category": "/wiki/Category:Vegetable_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 large radicchio, quartered" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup extra-virgin olive oil, divided" }, { "line_type": "ul", "section": "Ingredients", "text": "Kosher salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Freshly-ground black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "2 Tbsp red wine vinegar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp Dijon mustard" }, { "line_type": "ul", "section": "Ingredients", "text": "2 Tbsp rendered bacon fat" }, { "line_type": "ul", "section": "Ingredients", "text": "4 slices cooked bacon, crumbled" }, { "line_type": "ol", "section": "Procedure", "text": "Toss radicchio with ¼ cup olive oil. Sprinkle liberally with kosher salt and freshly-ground black pepper." }, { "line_type": "ol", "section": "Procedure", "text": "Place on a medium grill and cook until marked on all sides and heated through." }, { "line_type": "ol", "section": "Procedure", "text": "Meanwhile, whisk together vinegar and mustard. In another bowl, combine remaining olive oil and bacon fat. Slowly stream oil mixture into vinegar mixture while whisking continuously." }, { "line_type": "ol", "section": "Procedure", "text": "Drizzle dressing over radicchio and sprinkle with bacon. Serve warm." } ], "title": "Grilled Radicchio with Bacon Dressing", "url": "https://en.wikibooks.org/wiki/Cookbook:Grilled_Radicchio_with_Bacon_Dressing" }

{ "infobox": { "category": "/wiki/Category:Beef_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "½ tsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "½–1 tsp cayenne pepper (depending on how spicy you like it)" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tsp ground coriander" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp smoked paprika" }, { "line_type": "ul", "section": "Ingredients", "text": "2 bone-in ribeye steaks (sometimes called a rib steak)" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tbsp mustard (any type)" }, { "line_type": "ol", "section": "Procedure", "text": "Combine all rub ingredients." }, { "line_type": "ol", "section": "Procedure", "text": "Coat steaks with mustard and apply rub to steaks." }, { "line_type": "ol", "section": "Procedure", "text": "Refrigerate for 30 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Heat a grill as high as it will go." }, { "line_type": "ol", "section": "Procedure", "text": "Place steaks on grill and cook 2–3 minutes per side." }, { "line_type": "ol", "section": "Procedure", "text": "Move steaks to medium grill heat. Cook until desired doneness, turning frequently." }, { "line_type": "ol", "section": "Procedure", "text": "Remove and let rest 10 minutes; slice thinly across the grain on a bias and serve." } ], "title": "Grilled Ribeye Steak", "url": "https://en.wikibooks.org/wiki/Cookbook:Grilled_Ribeye_Steak" }

{ "infobox": { "category": "/wiki/Category:Fish_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "4 ea. (24 ounces) skin-on Coho salmon fillets" }, { "line_type": "ul", "section": "Ingredients", "text": "Olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Freshly-ground black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "1 stick unsalted butter, softened" }, { "line_type": "ul", "section": "Ingredients", "text": "½ lemon, juiced" }, { "line_type": "ul", "section": "Ingredients", "text": "A flame-resistant towel tied with twine and soaked in oil" }, { "line_type": "ol", "section": "Procedure", "text": "Brush salmon with olive oil and sprinkle liberally with salt and freshly ground black pepper. Set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Heat a large chimney starter's worth of charcoal briquets. Once hot, disperse evenly around the bottom of the grill and reapply the grate." }, { "line_type": "ol", "section": "Procedure", "text": "Quickly grease the grate with the towel. Add salmon fillets, skin side down, and cook, covered, turning often, until fish is pink throughout and flakes easily when tested with a fork." }, { "line_type": "ol", "section": "Procedure", "text": "Remove and keep warm." }, { "line_type": "ol", "section": "Procedure", "text": "Fold together lemon and butter. Melt over medium heat in a large saucepan." }, { "line_type": "ol", "section": "Procedure", "text": "Drizzle butter over salmon fillets and serve warm." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Adding your flavorings to the butter before you melt it is a great trick to keep butter sauces from separating. Adding cream is also a good way." } ], "title": "Grilled Salmon with Lemon Butter Sauce", "url": "https://en.wikibooks.org/wiki/Cookbook:Grilled_Salmon_with_Lemon_Butter_Sauce" }

{ "infobox": { "category": "/wiki/Category:Fish_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "4 ea. (24 ounces) wild salmon fillets with skin on one side" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Freshly-ground black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 large mango, peeled and finely diced" }, { "line_type": "ul", "section": "Ingredients", "text": "½ lime, juiced" }, { "line_type": "ul", "section": "Ingredients", "text": "2 jalapeño chiles, seeded and minced" }, { "line_type": "ul", "section": "Ingredients", "text": "2 Tbsp fresh mint, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1 Tbsp honey" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp coarse sea salt" }, { "line_type": "ul", "section": "Ingredients", "text": "A flame-resistant towel tied with twine and soaked in neutral oil" }, { "line_type": "ol", "section": "Procedure", "text": "First, make the salsa. In a large bowl, combine mango, lime juice, jalapeños, mint, honey, and sea salt. Refrigerate until needed." }, { "line_type": "ol", "section": "Procedure", "text": "Heat about 28 charcoal briquets in a large chimney starter. Once hot, disperse evenly around the bottom of a grill. Reapply the grate." }, { "line_type": "ol", "section": "Procedure", "text": "Quickly grease the grate with the oil-soaked towel." }, { "line_type": "ol", "section": "Procedure", "text": "Brush salmon liberally with olive oil. Sprinkle liberally with salt and freshly ground black pepper." }, { "line_type": "ol", "section": "Procedure", "text": "Place salmon on grill, skin side down, and cook, covered, turning often, until fish is pink throughout and flakes easily when tested with a fork." }, { "line_type": "ol", "section": "Procedure", "text": "Move to a plate and cover with aluminum foil. Let rest 5–7 minutes before serving with salsa." } ], "title": "Grilled Salmon with Mango Salsa", "url": "https://en.wikibooks.org/wiki/Cookbook:Grilled_Salmon_with_Mango_Salsa" }

{ "infobox": { "category": "/wiki/Category:Beef_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Top sirloin is a great beef bargain. It's juicy and flavorful when cooked properly." }, { "line_type": "ul", "section": "Ingredients", "text": "1 top sirloin steak (also known as top butt, center cut sirloin, or hip steak)" }, { "line_type": "ul", "section": "Ingredients", "text": "Olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Freshly-ground black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp unsalted butter, room temperature" }, { "line_type": "ol", "section": "Procedure", "text": "Brush steak with olive oil. Sprinkle both sides liberally with salt and freshly ground black pepper." }, { "line_type": "ol", "section": "Procedure", "text": "Place steak on a high grill. Cook 1 minute, then rotate 90° and cook for another 1 minute. Flip and repeat this process for the other side." }, { "line_type": "ol", "section": "Procedure", "text": "Move to medium heat and cook, turning often, until desired \"doneness\" is achieved." }, { "line_type": "ol", "section": "Procedure", "text": "Remove to a plate and top with butter. Cover with aluminum foil and let rest 10 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Slice thinly across the grain on a bias. Serve warm." } ], "title": "Grilled Sirloin Steak", "url": "https://en.wikibooks.org/wiki/Cookbook:Grilled_Sirloin_Steak" }

{ "infobox": { "category": "/wiki/Category:Sandwich_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Sliders are small hamburgers, typically only about 2 inches (5 cm) across." }, { "line_type": "ul", "section": "Ingredients", "text": "1 pound ground chuck" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pound ground sirloin" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp freshly-ground black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tsp garlic powder" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tsp dried rosemary" }, { "line_type": "ul", "section": "Ingredients", "text": "Olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "8 ea. 3-inch hamburger or potato buns, split in half" }, { "line_type": "ul", "section": "Ingredients", "text": "Mayonnaise" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat oven to 250°F and a grill or grill pan to 350°F." }, { "line_type": "ol", "section": "Procedure", "text": "Toast buns in hot oven. Set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Combine salt, pepper, garlic powder, and rosemary. Set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Combine chuck and sirloin, and place on a parchment-lined sheet pan. Cover with a sheet of plastic wrap and roll out until the meat fills the pan." }, { "line_type": "ol", "section": "Procedure", "text": "Remove plastic and, using a pizza cutter or wheel, cut into 16 equal squares." }, { "line_type": "ol", "section": "Procedure", "text": "Brush patties with olive oil and season on both sides with seasoning mixture." }, { "line_type": "ol", "section": "Procedure", "text": "Cook patties on the preheated grill for 2–3 minutes per side." }, { "line_type": "ol", "section": "Procedure", "text": "Spread buns with mayonnaise. Place a patty on top of a bun half and top with the other half. Serve warm." } ], "title": "Grilled Sliders", "url": "https://en.wikibooks.org/wiki/Cookbook:Grilled_Sliders" }

{ "infobox": { "category": "/wiki/Category:Beef_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "2 sirloin-cut beef steaks" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pinch salt or seasoning salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pinch garlic powder" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pinch marjoram" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pinch coriander" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pinch thyme" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pinch savory" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pinch basil" }, { "line_type": "ol", "section": "Procedure", "text": "If steaks are frozen, thaw for about an hour before cooking." }, { "line_type": "ol", "section": "Procedure", "text": "Heat the grill to appropriate setting for barbecue (lower heat is better)." }, { "line_type": "ol", "section": "Procedure", "text": "Sprinkle everything but the garlic powder and coriander on the steaks while grill is heating. Lightly shake on the garlic and coriander." }, { "line_type": "ol", "section": "Procedure", "text": "Grill the blank side of steak first for about 7–10 minutes, then flip and repeat." }, { "line_type": "ol", "section": "Procedure", "text": "Cook to desired doneness—for medium cook for about another 5 minutes after the first 14, depending on your heat setting. The internal temperature should be at least 145°F, followed by a 3 minute rest before serving." } ], "title": "Grilled Steak", "url": "https://en.wikibooks.org/wiki/Cookbook:Grilled_Steak" }

{ "infobox": { "category": "/wiki/Category:Fruit_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "¼ cup unsalted butter, melted" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp pure vanilla extract" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup peach nectar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp lemon zest, finely grated" }, { "line_type": "ul", "section": "Ingredients", "text": "3 ripe yellow peaches, halved and pitted" }, { "line_type": "ul", "section": "Ingredients", "text": "2 red apples, cored and halved" }, { "line_type": "ul", "section": "Ingredients", "text": "4 plums, halved" }, { "line_type": "ul", "section": "Special equipment", "text": "8 wooden toothpicks, soaked in water 30 minutes" }, { "line_type": "ol", "section": "Procedure", "text": "Combine all syrup ingredients in a large saucepan, and bring to a boil over high heat until reduced by ⅓. Set aside until cool." }, { "line_type": "ol", "section": "Procedure", "text": "Skewer plums through the side on the toothpicks. Brush cut side of all fruits liberally with syrup, and place syrup-side down on a medium high grill until marked." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from grill, and serve warm with remaining syrup." } ], "title": "Grilled Summer Fruit", "url": "https://en.wikibooks.org/wiki/Cookbook:Grilled_Summer_Fruit" }

{ "infobox": { "category": "/wiki/Category:Vegan_recipes", "difficulty": 2, "servings": "1", "time": "10 minutes" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "2 slices of bread (preferably organic wholemeal bread)" }, { "line_type": "ul", "section": "Ingredients", "text": "Sliced vegetables (e.g. mushrooms, courgettes, tomatoes, peppers, etc.)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon oregano" }, { "line_type": "ol", "section": "Procedure", "text": "Place bread slices next to each other on a baking tray." }, { "line_type": "ol", "section": "Procedure", "text": "Arrange the vegetables evenly across both slices." }, { "line_type": "ol", "section": "Procedure", "text": "Drizzle the olive oil over the vegetables, and add liberal sprinklings of oregano." }, { "line_type": "ol", "section": "Procedure", "text": "Broil on medium-high heat for 5–10 minutes, or until golden brown." }, { "line_type": "ol", "section": "Procedure", "text": "Serve open-faced, or carefully combine the two parts of the sandwich." } ], "title": "Grilled Vegetable Sandwich", "url": "https://en.wikibooks.org/wiki/Cookbook:Grilled_Vegetable_Sandwich" }

{ "infobox": { "category": null, "difficulty": 2, "servings": "4–6", "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Commercially produced grits are coarsely ground hominy (corn, treated with lye). Corn masa is similar, but more finely ground. Traditional grits are stone-ground maize (corn) that has been sifted to isolate the middle-sized granules, coarser than the product used in baking as corn meal." }, { "line_type": "p", "section": null, "text": "Grits are a common breakfast food in the southern USA. They are often served much like oatmeal or as a side dish with fried or scrambled eggs. Unlike oatmeal, grits are often topped with cheese. Another recipe can be found at Cookbook:Hominy Grits." }, { "line_type": "ul", "section": "Ingredients", "text": "4 cups water" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup grits" }, { "line_type": "ul", "section": "Ingredients", "text": "½–1 tsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Black pepper to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Butter or margarine" }, { "line_type": "ul", "section": "Ingredients", "text": "Grated cheddar cheese" }, { "line_type": "ol", "section": "Procedure", "text": "Bring the water to a boil in a 1–2 quart saucepan." }, { "line_type": "ol", "section": "Procedure", "text": "Add the grits, stirring constantly." }, { "line_type": "ol", "section": "Procedure", "text": "Reduce heat to low, stirring occasionally until until grits begin to thicken." }, { "line_type": "ol", "section": "Procedure", "text": "Cover and continue to cook on low heat for about 5–6 minutes. Stir occasionally to avoid sticking. If the grits become too thick, stir in a small amount of water." }, { "line_type": "ol", "section": "Procedure", "text": "Adjust the seasoning before serving, adding black pepper to taste." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with a pat of margarine, butter, or grated cheese on top." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The recipe above may be used to prepare stone-ground grits, but cooking time must be increased to at least 25 minutes. Some cooks prefer a longer cooking time—approximately 45–50 minutes. If the grits become too thick or begin to stick, stir in ⅛–¼ cup boiling water." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Many Southerners prefer to substitute milk for 1–2 cups of the water, especially if the grits are to be served as part of a main dish, such as shrimp and grits." } ], "title": "Grits with Cheese", "url": "https://en.wikibooks.org/wiki/Cookbook:Grits_with_Cheese" }

{ "infobox": { "category": "/wiki/Category:Bread_recipes", "difficulty": 3, "servings": null, "time": "2 hours 30 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Grotten hans is a recipe that has been called a big dumpling but is basically a steamed pudding. The recipe was traditional in the German areas of Russia.[1]" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup lard or oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup milk" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tsp baking powder" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "3 eggs, beaten" }, { "line_type": "ul", "section": "Ingredients", "text": "3 cup flour" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cup raisins" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cup water" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp lemon juice" }, { "line_type": "ul", "section": "Ingredients", "text": "1 scant tsp cinnamon" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "Cornstarch" }, { "line_type": "ol", "section": "Procedure", "text": "Cream together lard, sugar and salt. Mix in eggs." }, { "line_type": "ol", "section": "Procedure", "text": "Combine flour and baking powder. Add this flour mixture to the lard mixture alternatively with the milk. Mix well." }, { "line_type": "ol", "section": "Procedure", "text": "Pour batter into a well-greased 2-pound coffee can or other heat-safe mold. A piece parchment paper on the bottom of the can works well to prevent sticking. Cover with foil, and tie this on with a string." }, { "line_type": "ol", "section": "Procedure", "text": "Set this tin into a large pot of hot water a few inches (~3) deep. Let steam for 2 hours." }, { "line_type": "ol", "section": "Procedure", "text": "Mix raisins, water, lemon juice, cinnamon and sugar in a saucepan. Simmer for 1 hour. Mix in a bit or cornstarch, and cook until thickened." }, { "line_type": "ol", "section": "Procedure", "text": "Unmold the grotten hans, and serve with the sauce." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The old way to cook this involved boiling in a cloth: Dip a towel in hot water, then cold water, then sprinkle with flour. Pour dumpling batter onto towel and tie up. Drop into boiling water and cook for 2 hours." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Cherry sauce is nice also." }, { "line_type": "ol", "section": "References", "text": "↑ NDSU Recipe Index" } ], "title": "Grotten Hans (Steamed Sweet Bread)", "url": "https://en.wikibooks.org/wiki/Cookbook:Grotten_Hans_(Steamed_Sweet_Bread)" }

{ "infobox": { "category": "/wiki/Category:Tofu_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Many commercial vegetarian ground beef replacements are sold. They all probably taste better than this recipe, but this one has the advantage of customization, and is also gluten-free. You always know exactly what goes into what you cook yourself." }, { "line_type": "p", "section": null, "text": "All ingredient amounts in this recipe are approximate and can be adjusted to taste." }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons wheat-free low-sodium tamari" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ teaspoon yeast extract" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon beet juice (for example, from canned beets)" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ teaspoon powdered shiitake mushroom (see notes)" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ onion powder" }, { "line_type": "ul", "section": "Ingredients", "text": "4 ounces (110 g) extra-firm tofu" }, { "line_type": "ul", "section": "Ingredients", "text": "Canola oil" }, { "line_type": "ol", "section": "Procedure", "text": "Make the marinade by mixing together tamari, yeast extract, beet juice, shiitake powder, and onion powder in a small mixing bowl. Make sure the mushroom powder and yeast extract are evenly incorporated with no lumps." }, { "line_type": "ol", "section": "Procedure", "text": "Drain the tofu, pressing it to get rid of as much moisture as possible. Combine marinade with tofu, crushing the tofu into small pieces and allowing it to absorb the liquid evenly. Placing the tofu in a zip-top bag, pouring the marinade over it, sealing it, and then crushing the tofu with the fingers works well. You want no pieces of tofu larger than a fingernail." }, { "line_type": "ol", "section": "Procedure", "text": "Allow sufficient time for the marinade to soak completely into the tofu, such as several hours or overnight." }, { "line_type": "ol", "section": "Procedure", "text": "Heat a medium-sized non-stick skillet over medium heat. Using a small amount of canola oil—just enough to coat the cooking surface—sauté the tofu, browning it to a golden color. Between the marinade and heat, it will achieve a medium-brown, but won't achieve the deep brown of ground beef or commercial ground beef substitute." }, { "line_type": "ol", "section": "Procedure", "text": "Once the tofu is browned, it will still be quite soft. You can improve its texture by spreading it out in the hot pan and allowing it to cool for some time." }, { "line_type": "ol", "section": "Procedure", "text": "Store the ground tofu in the refrigerator. It can be reheated by heating it through in a skillet for whatever application you desire. It can be used as a filling for tacos, sloppy joes, meat sauces for pasta, and the like." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Regular soy sauce or even tamari can be too salty in the end. Wheat-free is only needed if a gluten-free result is desired." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Some vendors sell products containing a significant amount of yeast extract (such as rice cakes with yeast extract) as gluten-free; this source recommends avoiding yeast extract as containing barley. If you want to avoid the yeast extract, you might try increasing the amount of mushroom powder and beet juice." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Make mushroom powder by grinding dried shitake mushroom with a mortar and pestle until no large pieces remain. This takes some time, as the dried mushroom is slightly leathery." } ], "title": "Ground Tofu", "url": "https://en.wikibooks.org/wiki/Cookbook:Ground_Tofu" }

{ "infobox": { "category": "/wiki/Category:Soup_recipes", "difficulty": 3, "servings": "4", "time": "2 hours 15 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Groundnut butter soup is a common food in West Africa but is most eaten by Ghanaians" }, { "line_type": "ul", "section": "Ingredients", "text": "Peanut butter" }, { "line_type": "ul", "section": "Ingredients", "text": "Ginger" }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh chile pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Onion" }, { "line_type": "ul", "section": "Ingredients", "text": "Garlic" }, { "line_type": "ul", "section": "Ingredients", "text": "Chicken or beef" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Stock cube" }, { "line_type": "ul", "section": "Ingredients", "text": "Onion, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Bay leaves (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh tomatoes, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Tomato paste" }, { "line_type": "ul", "section": "Ingredients", "text": "Smoked dryfish, cleaned" }, { "line_type": "ul", "section": "Equipment", "text": "Stove" }, { "line_type": "ul", "section": "Equipment", "text": "Knife" }, { "line_type": "ul", "section": "Equipment", "text": "Pot/Dutch oven" }, { "line_type": "ul", "section": "Equipment", "text": "Blender" }, { "line_type": "ol", "section": "Procedure", "text": "Combine peanut butter and water in a Dutch oven or saucepan. Stir until a thick but slightly runny paste forms." }, { "line_type": "ol", "section": "Procedure", "text": "Heat the peanut butter mixture over high heat. When the quantity is reduced and oil begins to form on top, turn the heat to medium and stir. Make sure to stir it regularly to avoid it from getting fried at the bottom of the pan." }, { "line_type": "ol", "section": "Procedure", "text": "Stir until a smooth texture develops. Remove from heat and let it cool for a while." }, { "line_type": "ol", "section": "Procedure", "text": "Put chopped ginger, chili pepper, onion, and garlic cloves in a blender. Blend until a smooth texture develops." }, { "line_type": "ol", "section": "Procedure", "text": "Clean, then cut your chicken or beef into the appropriate pieces. Use salt and stock cube to season meat." }, { "line_type": "ol", "section": "Procedure", "text": "Combine the meat with the blended ingredients, a chopped onion, bay leaves, and fresh tomatoes in a Dutch oven or saucepan. Toss everything together to coat the meat well." }, { "line_type": "ol", "section": "Procedure", "text": "Place pot over high heat, cover, and cook for approximately 10 minutes. Turn heat to low, and cook for about 15 minutes, or until onion and tomatoes are soft and tender." }, { "line_type": "ol", "section": "Procedure", "text": "Blend the tomato paste and onion until smooth. Pour over the meat, then boil for about five minutes. Add the dry fish." }, { "line_type": "ol", "section": "Procedure", "text": "Thin the cooked peanut butter paste with a small amount of water. Blend until well-combined." }, { "line_type": "ol", "section": "Procedure", "text": "Pour peanut butter mixture over meat, and cook for about 25 minutes, or until chicken is cooked through and oil has risen to the top of the soup. Discard bay leaves." }, { "line_type": "ol", "section": "Procedure", "text": "Serve hot with white rice or fufu." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You can serve groundnut soup with rice balls (omu tuo), fufu, ampesi, akple, plain rice, pounded yam, or plain rice." } ], "title": "Groundnut Butter Soup", "url": "https://en.wikibooks.org/wiki/Cookbook:Groundnut_Butter_Soup" }

{ "infobox": { "category": "/wiki/Category:Dip_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "This recipe is the simplest of the group. It is very simple and more attuned to use as an additive. This recipe is a more traditional Mexican guacamole and does not include many of the features commonly associated with the dish by Americans used to the Tex-Mex Version." }, { "line_type": "ul", "section": "Ingredients", "text": "2 ripe avocados" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tomatoes, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "½ onion, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Juice of ½ lime" }, { "line_type": "ol", "section": "Procedure", "text": "Gently slice avocado and remove pit." }, { "line_type": "ol", "section": "Procedure", "text": "Add avocado to a bowl and mash until smooth." }, { "line_type": "ol", "section": "Procedure", "text": "Add chopped tomatoes and onion." }, { "line_type": "ol", "section": "Procedure", "text": "Squeeze lime on the mixture." }, { "line_type": "ol", "section": "Procedure", "text": "Add salt and stir." }, { "line_type": "ol", "section": "Procedure", "text": "If desired, eat with chips, bread, or salad." } ], "title": "Guacamole (Chile- and Herb-Free)", "url": "https://en.wikibooks.org/wiki/Cookbook:Guacamole_(Chile-_and_Herb-Free)" }

{ "infobox": { "category": "/wiki/Category:Dip_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "The ingredients and quantities of this recipe are tuned to the tastes of one contributor; you should experiment with it. Especially note that it has got rather a lot of lime, and you might want to add peppers, chilis or tabasco." }, { "line_type": "ul", "section": "Ingredients", "text": "2 very ripe avocados" }, { "line_type": "ul", "section": "Ingredients", "text": "1 clove of garlic, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "Juice of 1 ½ limes" }, { "line_type": "ul", "section": "Ingredients", "text": "1 small red onion, diced very small" }, { "line_type": "ul", "section": "Ingredients", "text": "1 small tomato, diced very small" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp chopped cilantro (coriander leaves)" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ol", "section": "Procedure", "text": "Put everything except the avocados into a medium-sized mixing bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Halve the avocados and scoop the flesh into the bowl. Using a large fork (or a blender), mash the avocados and combine with all the other ingredients." }, { "line_type": "ol", "section": "Procedure", "text": "Taste the mixture and add anything you think necessary (be aware that the flavors, especially the lime, will soften a little by the time it is served)." }, { "line_type": "ol", "section": "Procedure", "text": "Cover and refrigerate for at least an hour to allow the flavors to blend. When it is removed from the refrigerator, there may be some brown on the top – you can scrape that off, but it isn't harmful. Using a covering that is in full contact with the surface of the guacamole (for example, some plastic wrap that's pressed right down into the food) may help. Adding the avocado pit into the bowl is a useless superstition." } ], "title": "Guacamole (Chile-Free)", "url": "https://en.wikibooks.org/wiki/Cookbook:Guacamole_(Chile-Free)" }

{ "infobox": { "category": "/wiki/Category:Avocado_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Guacamole Dip is a spicy Mexican dip made from avocado and cream. It is the perfect companion for corn chips, totopos, or potato chips. The ingredients and quantities of this recipe are approximate, and they depend on the desired consistency and \"picor\"." }, { "line_type": "ul", "section": "Ingredients", "text": "1 ripe avocado" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup cream, sour cream, or yoghurt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 clove garlic" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ regular onion, cut in large pieces" }, { "line_type": "ul", "section": "Ingredients", "text": "4 cilantro stems with leaves" }, { "line_type": "ul", "section": "Ingredients", "text": "1 serrano chile pepper (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Milk to thin the dip, as needed" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ol", "section": "Procedure", "text": "Put the garlic, onion pieces, cilantro and serrano pepper into a blender or food processor. Pulse for a few seconds—don't over do it." }, { "line_type": "ol", "section": "Procedure", "text": "Halve the avocado and scoop the flesh into the bowl. Add the cream and pulse the blender for a few seconds." }, { "line_type": "ol", "section": "Procedure", "text": "Taste the mixture and add salt or more seasonings as desired." }, { "line_type": "ol", "section": "Procedure", "text": "Pulse the blender a little bit more. If the mixture is too thick, add a tablespoon of milk and pulse the blender." }, { "line_type": "ol", "section": "Procedure", "text": "Serve immediately or store by covering the mixture with plastic wrap." } ], "title": "Guacamole Dip", "url": "https://en.wikibooks.org/wiki/Cookbook:Guacamole_Dip" }

{ "infobox": { "category": "/wiki/Category:Appetizer_recipes", "difficulty": 2, "servings": null, "time": "10 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Guacamole is a Mexican paste made from crushed avocado and various seasonings, usually including onions, peppers, garlic and tomatoes. Guacamole is used as a condiment, an ingredient, and as an appetizer when served with tortilla chips." }, { "line_type": "ul", "section": "Ingredients", "text": "4 avocados" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons pico de gallo" }, { "line_type": "ul", "section": "Ingredients", "text": "Juice of ½ lime" }, { "line_type": "ul", "section": "Ingredients", "text": "2 chopped Jalapeño OR 2 tablespoons of crushed red pepper OR 1 tablespoon of cayenne pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon salt" }, { "line_type": "ul", "section": "Ingredients", "text": "4 teaspoons olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 ½ teaspoon minced garlic" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon of ground black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "1 minced jalapeño OR 2 minced serrano chiles OR 2 tablespoon minced of any chile pepper like (adjust for spiciness)" }, { "line_type": "ol", "section": "Procedure", "text": "Halve and pit the avocados." }, { "line_type": "ol", "section": "Procedure", "text": "Score the avocado flesh in a criss-cross pattern without cutting through the skin." }, { "line_type": "ol", "section": "Procedure", "text": "Scoop out the flesh of one half with a large spoon and place in mixing bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Add the lime juice and stir to evenly coat the avocados." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the pico de gallo, garlic, oil, jalapeño, salt, red pepper, and black pepper, mashing and tossing the avocado pieces until thoroughly mixed." }, { "line_type": "ol", "section": "Procedure", "text": "Scoop out the remaining avocado chunks and gently mix and toss in the larger pieces. The guacamole is the right consistency when more large pieces than mashed parts remain." }, { "line_type": "ol", "section": "Procedure", "text": "Garnish with a sprig of cilantro." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Guacamole is a dip originally made to be consumed almost instantly, meaning there is no intention to store it at all, so you can omit the use of any kind of oil or lime juice for these recipes. However, both oil and lime juice can be added so that the guacamole keeps for longer." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "A dollop of Greek yogurt or mashed black beans can add richness and protein." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "To prevent browning, cover the surface with plastic wrap so no air is in contact with the guacamole. Lime juice can also help prevent such oxidation." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "A young chef from El Paso, Texas, has developed a much more effective approach to keep guacamole fresh for up to three times longer than traditional methods. Through trial and error, Alfred M. Gladstein found that the use of a various vegetable oils blended in to the concoction would keep it fresh longer and significantly increase the amount of time before the guacamole browns and spoils. In his studies Gladstein found that mixing olive oil in guacamole worked best when serving the dish independently or with warm foods, while vegetable oil (corn or canola) worked best when the guacamole is served with cold foods and salads. When these techniques are employed, Gladstein, who is also known as Chef Jamir, found that the refrigerated guacamole would stay fresh and green for three days or more. He also notes that when serving the guacamole at room temperature, the oil-treated dish will last up to six to eight hours before starting to brown." } ], "title": "Guacamole I", "url": "https://en.wikibooks.org/wiki/Cookbook:Guacamole_I" }

{ "infobox": { "category": "/wiki/Category:Dip_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "This recipe is simple, but it makes an extremely tasty guacamole that is great with tortilla chips or vegetables, or that can be used in enchiladas, etc. It also avoids messing about with messy tomatoes, or coriander, which some people do not like the taste of." }, { "line_type": "ul", "section": "Ingredients", "text": "3 whole avocados, ripe but not over-ripe" }, { "line_type": "ul", "section": "Ingredients", "text": "1 lime" }, { "line_type": "ul", "section": "Ingredients", "text": "3 cloves of garlic, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "2–3 whole red chilli peppers, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ol", "section": "Procedure", "text": "Prepare avocados by halving and removing the stone. The simplest way to do this is to hold the avocado in the palm of your hand and strike the stone squarely and firmly with a chef's knife—the knife will then pull the stone out easily. If it doesn't come out easily, the avocado isn't ripe enough." }, { "line_type": "ol", "section": "Procedure", "text": "Reserve one half avocado. Skin and blend the rest using a hand-held food processor." }, { "line_type": "ol", "section": "Procedure", "text": "Add the juice of the lime, chillies, and garlic. Add generous salt to taste." }, { "line_type": "ol", "section": "Procedure", "text": "Roughly chop the reserved avocado, and add to paste to give chunky texture. Resulting dip will keep for several days in a fridge, and it shouldn't brown too much if covered (the lime juice will act as an antioxidant as well as giving a nice flavour). In general, it will be found to disappear very rapidly by enthusiastic consumers!" } ], "title": "Guacamole II", "url": "https://en.wikibooks.org/wiki/Cookbook:Guacamole_II" }

{ "infobox": { "category": "/wiki/Category:Dip_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "This guacamole variant acts very well on its own as a side dish or appetizer, and it's also very good in fajitas. This recipe can easily be multiplied beyond the two avocado serving." }, { "line_type": "ul", "section": "Ingredients", "text": "2 ripe avocados" }, { "line_type": "ul", "section": "Ingredients", "text": "2–3 tablespoons chopped cilantro" }, { "line_type": "ul", "section": "Ingredients", "text": "About ¼ cup cherry, grape, or pear tomatoes halved or quartered, with about ⅛ cup seeded" }, { "line_type": "ul", "section": "Ingredients", "text": "1 lime, thoroughly juiced" }, { "line_type": "ul", "section": "Ingredients", "text": "About 4 tablespoons chopped cilantro" }, { "line_type": "ul", "section": "Ingredients", "text": "½ red onion, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "2 jalapeño peppers, 1 seeded and 1 unseeded, diced finely" }, { "line_type": "ul", "section": "Ingredients", "text": "Kosher salt and extra virgin olive oil to taste" }, { "line_type": "ol", "section": "Procedure", "text": "Halve the avocado. Carefully lodge the base end of a chef's knife in the pit, twisting to remove, and then pinching the pit off of the knife." }, { "line_type": "ol", "section": "Procedure", "text": "Remove flesh with large spoon, being careful to maintain the integrity of the flesh. Dice in large chunks and transfer to mixing bowl. Mash to desired consistency." }, { "line_type": "ol", "section": "Procedure", "text": "Add lime, and stir to combine." }, { "line_type": "ol", "section": "Procedure", "text": "Add remaining ingredients, and stir to combine." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Works well on beans, in tacos and other Mexican foods, or even as a topping for bread. It also can add flavor and moisture to overly dry food. However, perhaps the best use is as a dip for tortilla chips." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Avocado salad can be made by not mashing the avocado chunks. Optionally, add a grated carrot. This makes a good side dish or small meal." } ], "title": "Guacamole III", "url": "https://en.wikibooks.org/wiki/Cookbook:Guacamole_III" }

{ "infobox": { "category": "/wiki/Category:Stew_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Gudeg (green jackfruit stew) is a very sweet dish made of young jackfruit, cooked with palm sugar and seasoning until it turns dark brown. It is usually served with rice, coconut milk soup (areh), tofu, country chicken egg, and traditional krecek sambal goreng (another traditional Jogjanese food)." }, { "line_type": "ul", "section": "Ingredients", "text": "½ lb (250 g) jackfruit" }, { "line_type": "ul", "section": "Ingredients", "text": "5 shallots" }, { "line_type": "ul", "section": "Ingredients", "text": "10 candlenuts" }, { "line_type": "ul", "section": "Ingredients", "text": "10 garlic cloves" }, { "line_type": "ul", "section": "Ingredients", "text": "4 Indian bay leaves / salam" }, { "line_type": "ul", "section": "Ingredients", "text": "2 inches bruised galangal" }, { "line_type": "ul", "section": "Ingredients", "text": "2½ tsp (12 g) coriander seeds" }, { "line_type": "ul", "section": "Ingredients", "text": "1¼ tsp (6 g) cumin" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup (62 ml) coconut sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cup (500 ml) coconut milk" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tsp (30 g) tamarind" }, { "line_type": "ul", "section": "Ingredients", "text": "2 lb (1 kg) chicken (cut into small pieces with bone)" }, { "line_type": "ol", "section": "Procedure", "text": "Cut jackfruit into 1 inch-thick pieces and wash." }, { "line_type": "ol", "section": "Procedure", "text": "Boil jackfruit in water until tender. Drain." }, { "line_type": "ol", "section": "Procedure", "text": "Grind shallots, candle nuts, garlic, salam leaves, and galangal together until fragrant. Add the chicken pieces and toss to coat." }, { "line_type": "ol", "section": "Procedure", "text": "Stir-fry chicken until it changes color. Add 4 cups of water and coconut sugar, and bring to a boil." }, { "line_type": "ol", "section": "Procedure", "text": "Add jackfruit and simmer until chicken and vegetables are tender." }, { "line_type": "ol", "section": "Procedure", "text": "Add coconut milk 5 minutes before it's done; bring back to a boil." }, { "line_type": "ol", "section": "Procedure", "text": "Serve hot with rice." }, { "line_type": "p", "section": "See also", "text": "For more ingredients and preparation instructions about traditional Indonesian food, you can follow links below:" }, { "line_type": "ul", "section": "See also", "text": "Original Indonesian Recipe" }, { "line_type": "ul", "section": "See also", "text": "Original Javanese Recipe" } ], "title": "Gudeg (Green Jackfruit Stew)", "url": "https://en.wikibooks.org/wiki/Cookbook:Gudeg_(Green_Jackfruit_Stew)" }

{ "infobox": { "category": "/wiki/Category:Dessert_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Gulab jamun is a popular Indian and Pakistani sweet dish comprised of fried milk balls in a sweet syrup flavoured with cardamom seeds and rosewater or saffron. It originates from Bengal and is pronounced \"Gulab Jambuh\" in regional languages such as Gujarati. Mixes and finished products are often available in supermarkets, though it is still popular to make it from scratch." }, { "line_type": "ul", "section": "Ingredients", "text": "3 cups (720 ml) dry milk powder" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (240 ml) Bisquick baking mix" }, { "line_type": "ul", "section": "Ingredients", "text": "A little over ¾ cup (200 ml) warm milk" }, { "line_type": "ul", "section": "Ingredients", "text": "2 Tbsp butter, melted" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups (480 ml) water" }, { "line_type": "ul", "section": "Ingredients", "text": "2 ½ cups (600 ml) white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "4 cardamom pods" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat canola oil 1.5–2 inches (4–5 cm) deep in a small saucepan over medium heat." }, { "line_type": "ol", "section": "Procedure", "text": "Combine the milk powder, Bisquick, and melted butter in a metal bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Slowly add the warmed milk, 2 Tbsp at a time. Use a wooden spoon to mix the dry ingredients into a dough ball. Continue adding milk until all dry ingredients have been incorporated. The dough should be firm and moist, but not sticky. If you put too much milk, add a bit more dry mixture (maintaining the ratio of 3 parts milk powder to 1 part bisquick)." }, { "line_type": "ol", "section": "Procedure", "text": "Roll into evenly sized balls (if they are not even, they will not cook at the same rate). Since the balls dry out quickly, do not wait more than a few minutes before frying." }, { "line_type": "ol", "section": "Procedure", "text": "Drop a few balls into the oil—don't overfill the pan, since they will get larger as they cook. They will sink to the bottom, then float to the top of the oil. Stir regularly to keep them browning evenly." }, { "line_type": "ol", "section": "Procedure", "text": "When dark brown, remove from the oil and place on paper to absorb any excess." }, { "line_type": "ol", "section": "Procedure", "text": "Repeat until all the dough is used up." }, { "line_type": "ol", "section": "Procedure", "text": "Break cardamom seeds from their pods." }, { "line_type": "ol", "section": "Procedure", "text": "Separate seeds, and bash them to release flavor." }, { "line_type": "ol", "section": "Procedure", "text": "Mix water, syrup, and cardamom and heat for 10 minutes—do not overheat or the syrup will caramelize." }, { "line_type": "ol", "section": "Procedure", "text": "Soak the finished fritters in the syrup overnight." }, { "line_type": "ol", "section": "Procedure", "text": "Serve hot or cold." } ], "title": "Gulab Jamun (Fried Milk Balls in Syrup)", "url": "https://en.wikibooks.org/wiki/Cookbook:Gulab_Jamun_(Fried_Milk_Balls_in_Syrup)" }

{ "infobox": { "category": "/wiki/Category:Fritter_recipes", "difficulty": 2, "servings": null, "time": "Total time: 30 minutesPrep time: 20 minutesCooking time: 50 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Gullisuwa is fritter eaten in the northern part of Nigeria during festive periods and weddings, and as street food." }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup powdered milk" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons cornstarch" }, { "line_type": "ul", "section": "Ingredients", "text": "Vanilla powder" }, { "line_type": "ul", "section": "Ingredients", "text": "Water" }, { "line_type": "ul", "section": "Ingredients", "text": "Vegetable oil" }, { "line_type": "ul", "section": "Equipment", "text": "Bowl" }, { "line_type": "ul", "section": "Equipment", "text": "Wooden spoon" }, { "line_type": "ul", "section": "Equipment", "text": "Frying pan" }, { "line_type": "ul", "section": "Equipment", "text": "Sieve" }, { "line_type": "ol", "section": "Procedure", "text": "Combine powdered milk, sugar, cornstarch, and vanilla powder in a bowl. Mix thoroughly." }, { "line_type": "ol", "section": "Procedure", "text": "Mix in enough water to form a dough." }, { "line_type": "ol", "section": "Procedure", "text": "Grease your hands with vegetable oil, and roll the dough into small balls." }, { "line_type": "ol", "section": "Procedure", "text": "Deep fry the dough in a pan of hot vegetable oil until browned all over." }, { "line_type": "ol", "section": "Procedure", "text": "Use spoon to remove the fritters from the oil and drain in a sieve." }, { "line_type": "ol", "section": "Procedure", "text": "Serve fresh." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Different variety of gullisuwa can be made by adding chilli pepper, cashew nuts, and coconut." } ], "title": "Gullisuwa (Nigerian Milk Balls)", "url": "https://en.wikibooks.org/wiki/Cookbook:Gullisuwa_(Nigerian_Milk_Balls)" }

{ "infobox": { "category": "/wiki/Category:Sushi_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Gunkanmaki (\"battleship roll\") is a variety of sushi where a oval-shaped piece of sushi rice is wrapped with nori and topped." }, { "line_type": "ul", "section": "Ingredients", "text": "Sushi rice" }, { "line_type": "ul", "section": "Ingredients", "text": "Nori" }, { "line_type": "ul", "section": "Ingredients", "text": "Uni (sea urchin) roe" }, { "line_type": "ul", "section": "Ingredients", "text": "Salmon roe" }, { "line_type": "ul", "section": "Ingredients", "text": "Negitoro (minced raw tuna)" }, { "line_type": "ul", "section": "Ingredients", "text": "Sliced cucumber" }, { "line_type": "ul", "section": "Ingredients", "text": "Quail egg" }, { "line_type": "ol", "section": "Procedure", "text": "Cut nori into strips 1 inch wide and long enough to fully surround your sushi rice with at least 1 inch of overlap." }, { "line_type": "ol", "section": "Procedure", "text": "Form the sushi rice into oval pieces approximately 1 inch wide by 1¼ inch long by 1 inch high." }, { "line_type": "ol", "section": "Procedure", "text": "Starting with one end of a nori strip, fully wrap the nori around the sushi rice. Wet the inside of the overlapping nori, and press over the first end to seal the roll." }, { "line_type": "ol", "section": "Procedure", "text": "Stand the rolled rice up, and place the desired topping(s) on top of the roll as shown in the images." }, { "line_type": "ul", "section": "Gallery", "text": "Salmon roe gunkanmaki" }, { "line_type": "ul", "section": "Gallery", "text": "Minced tuna gunkanmaki" }, { "line_type": "ul", "section": "Gallery", "text": "Sea urchin gunkanmaki" }, { "line_type": "ul", "section": "Gallery", "text": "Corn gunkanmaki" }, { "line_type": "ul", "section": "Gallery", "text": "Natto gunkanmaki" } ], "title": "Gunkanmaki (Topped Oval Sushi)", "url": "https://en.wikibooks.org/wiki/Cookbook:Gunkanmaki_(Topped_Oval_Sushi)" }