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{ "infobox": { "category": "/wiki/Category:Cookie_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Gurudi, also called gurundi, is a Nigerian coconut biscuit made from finely-grated coconut, cassava starch, and sugar." }, { "line_type": "ul", "section": "Ingredients", "text": "1 fresh coconut" }, { "line_type": "ul", "section": "Ingredients", "text": "65 g white sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "80 g cassava starch" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pinch nutmeg" }, { "line_type": "ol", "section": "Procedure", "text": "Gently crack open the coconut, and separate the meat from the shell. Use a grater or food processor to shred the coconut." }, { "line_type": "ol", "section": "Procedure", "text": "Combine the grated coconut, sugar, cassava starch, and nutmeg. Stir in water until it forms a dough ball." }, { "line_type": "ol", "section": "Procedure", "text": "Roll out the dough until thin. Cut out square biscuits, and transfer them to a buttered baking tray." }, { "line_type": "ol", "section": "Procedure", "text": "Bake the biscuits for about 20–25 minutes at 150°C (300°F) until golden brown and crisped." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the biscuits from the oven, and let cool." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "In the absence of cassava starch, potato starch or corn starch can be used as a substitute." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If desired, you can also use pre-shredded coconut." } ], "title": "Gurudi (Nigerian Coconut Biscuit)", "url": "https://en.wikibooks.org/wiki/Cookbook:Gurudi_(Nigerian_Coconut_Biscuit)" }

{ "infobox": { "category": "/wiki/Category:Japanese_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Gyudon, often literally translated as 'beef bowl', is a Japanese dish consisting of rice topped with beef and onion simmered in a mildly sweet sauce flavored with dashi, soy sauce, and mirin. It also often includes shirataki noodles. Gyudon is a very popular food in Japan, and it is commonly served with beni shōga (pickled ginger), shichimi seasoning, and a side dish of miso soup. Gyū means \"cow\" or \"beef\", and don is short for donburi, the Japanese word for \"bowl\"." }, { "line_type": "ul", "section": "Ingredients", "text": "2 eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "200 g thinly-sliced beef" }, { "line_type": "ul", "section": "Ingredients", "text": "½ onion, cut into wedges" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon sake" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon mirin" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons soy sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "100 ml water" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon dashi" }, { "line_type": "ul", "section": "Ingredients", "text": "5 g ginger, grated" }, { "line_type": "ul", "section": "Ingredients", "text": "Steamed rice" }, { "line_type": "ul", "section": "Ingredients", "text": "Beni shōga (pickled ginger)" }, { "line_type": "ul", "section": "Ingredients", "text": "Shichimi seasoning" }, { "line_type": "ul", "section": "Ingredients", "text": "Scallions, chopped" }, { "line_type": "ol", "section": "Procedure", "text": "Cover the eggs in boiling water, and let them sit for 20 minutes so they are soft inside and not hard. Carefully peel off the shell." }, { "line_type": "ol", "section": "Procedure", "text": "Boil the beef and drain the water." }, { "line_type": "ol", "section": "Procedure", "text": "Combine sake, mirin, soy sauce, and sugar in a frying pan. Stir over at medium heat." }, { "line_type": "ol", "section": "Procedure", "text": "Add beef and cook. Before all the sauce evaporates, remove the beef." }, { "line_type": "ol", "section": "Procedure", "text": "Add water, dashi, grated ginger, and onions to the sauce. Cover and boil." }, { "line_type": "ol", "section": "Procedure", "text": "Mix in the beef." }, { "line_type": "ol", "section": "Procedure", "text": "Put the steamed rice in a bowl, and top with the sauced meat." }, { "line_type": "ol", "section": "Procedure", "text": "Arrange the soft egg and pickled ginger on top. Top with scallions and shichimi seasoning." }, { "line_type": "p", "section": "External links", "text": "Video instructions" } ], "title": "Gyudon (Japanese Beef and Rice Bowl)", "url": "https://en.wikibooks.org/wiki/Cookbook:Gyudon_(Japanese_Beef_and_Rice_Bowl)" }

{ "infobox": { "category": "/wiki/Category:Bulgarian_recipes", "difficulty": 1, "servings": "1", "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Gyuveche is a popular Bulgarian casserole. Bulgarians typically use whatever is left over in the fridge to make this dish" }, { "line_type": "ul", "section": "Ingredients", "text": "About 200–300 g cheese" }, { "line_type": "ul", "section": "Ingredients", "text": "Various chopped herbs" }, { "line_type": "ul", "section": "Ingredients", "text": "Any kind of cooked chicken, pork, or beef (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Any kind of sausage or hot dogs (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Vegetables (optional), such as tomatoes, peppers, small hot pepper, mushrooms, cooked potatoes" }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh greens (optional), such as parsley, dill, celery leaves" }, { "line_type": "ul", "section": "Ingredients", "text": "1 egg" }, { "line_type": "ol", "section": "Procedure", "text": "Chop or dice everything you want to put in." }, { "line_type": "ol", "section": "Procedure", "text": "Alternate layers of cheese, meat, and vegetables in a baking dish. Finish with cheese on top." }, { "line_type": "ol", "section": "Procedure", "text": "Bake in the oven at 200 °C (375 °F) for 20 minutes or until the cheese is melted." }, { "line_type": "ol", "section": "Procedure", "text": "Break the egg on top and put back in the oven for another 5–10 minutes depending on how well-done you like your eggs." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with fresh bread or toast. Enjoy!" }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You may use as many different kinds of cheese as you like, but make sure to include feta cheese, as it is the traditional one for this dish and is not as oily when it melts." } ], "title": "Gyuveche (Bulgarian Casserole) II", "url": "https://en.wikibooks.org/wiki/Cookbook:Gyuveche_(Bulgarian_Casserole)_II" }

{ "infobox": { "category": "/wiki/Category:Bulgarian_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "900 g beef, cut in 4–5 cm (2 in) cubes" }, { "line_type": "ul", "section": "Ingredients", "text": "Soy sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "2 onions, cut in half, then in 5 mm (¼ in) slices" }, { "line_type": "ul", "section": "Ingredients", "text": "2 carrots, cut in half or quarters lengthwise, then in 5 mm (¼ in) slices" }, { "line_type": "ul", "section": "Ingredients", "text": "2 packs okra" }, { "line_type": "ul", "section": "Ingredients", "text": "3 eggplants, cut in 2 cm (1 in) round slices" }, { "line_type": "ul", "section": "Ingredients", "text": "a few tomatoes, each cut in 3" }, { "line_type": "ul", "section": "Ingredients", "text": "1 kg (2 lbs) potatoes, peeled, quartered and cut in 7 mm (⅓ in) thick slices" }, { "line_type": "ul", "section": "Ingredients", "text": "12 small sweet red peppers, cut in 5 mm (¼ in) thick rings" }, { "line_type": "ul", "section": "Ingredients", "text": "2 hot green peppers" }, { "line_type": "ul", "section": "Ingredients", "text": "Salad oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 bunch parsley, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ol", "section": "Procedure", "text": "Fry beef with salad oil in a skillet until lightly browned. Add enough water to cover the meat and cook until soft. Add soy sauce to taste." }, { "line_type": "ol", "section": "Procedure", "text": "Sprinkle eggplants with salt and leave for a while to remove any bitterness. Quarter each slice after wiping off moisture." }, { "line_type": "ol", "section": "Procedure", "text": "Sauté carrots, eggplants, potatoes, and okra in a skillet with salad oil. Add tomatoes with liquid. Mix in onions, adding small amount of water, and cook until vegetables become barely tender. Add red pepper and turn off the heat." }, { "line_type": "ol", "section": "Procedure", "text": "Mix the meat with pan juice and vegetables and put in an earthenware pot (casserole). Top with hot green peppers, cover, and bake in a 200°C oven for about 20 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Sprinkle with finely-chopped parsley and serve." } ], "title": "Gyuvetch (Bulgarian Casserole) I", "url": "https://en.wikibooks.org/wiki/Cookbook:Gyuvetch_(Bulgarian_Casserole)_I" }

{ "infobox": { "category": "/wiki/Category:French_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Gâteau nantais is a kind of pound cake made with almond flour and rum." }, { "line_type": "ul", "section": "Ingredients", "text": "125 g half-salted butter, softened" }, { "line_type": "ul", "section": "Ingredients", "text": "150 g white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "100 g almond flour" }, { "line_type": "ul", "section": "Ingredients", "text": "3 eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "40 g flour" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons rum" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons rum" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons water" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons rum" }, { "line_type": "ul", "section": "Ingredients", "text": "50 g icing sugar" }, { "line_type": "ol", "section": "Procedure", "text": "Cream the butter and sugar for 2–3 minutes by hand or using a mixer at low speed." }, { "line_type": "ol", "section": "Procedure", "text": "Add almond flour, and mix to combine." }, { "line_type": "ol", "section": "Procedure", "text": "In a large bowl, beat the eggs with a fork. Incorporate them into the butter and sugar mixture." }, { "line_type": "ol", "section": "Procedure", "text": "Add the flour and 2 tablespoons of rum." }, { "line_type": "ol", "section": "Procedure", "text": "Pour the batter into a buttered cake pan." }, { "line_type": "ol", "section": "Procedure", "text": "Bake for 45 minutes at gas mark 5 (150 °C)." }, { "line_type": "ol", "section": "Procedure", "text": "As soon as you take the cake out of the oven, sprinkle the cake with mix of 2 tablespoons of rum and 2 tablespoons of water. Cool completely, then unmold." }, { "line_type": "ol", "section": "Procedure", "text": "When the cake is cold, make the icing by combining the icing sugar and rum. Add a few drops of water if necessary, stirring well between each addition of water, to make a thick but flowing glaze." }, { "line_type": "ol", "section": "Procedure", "text": "Pour the icing on the cake, and spread it well." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "For this cake, it is best to glaze and serve the day after it is baked and soaked." } ], "title": "Gâteau Nantais (Nantes Cake)", "url": "https://en.wikibooks.org/wiki/Cookbook:G%C3%A2teau_Nantais_(Nantes_Cake)" }

{ "infobox": { "category": "/wiki/Category:Turkish_recipes", "difficulty": 3, "servings": "10", "time": "40–60 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Gözleme is a savoury traditional Turkish flatbread, made of hand-rolled dough that is lightly brushed with butter and eggs, filled with various toppings, sealed, and cooked over a griddle. The name derives from the Turkish word \"göz\", meaning \"compartment\", in reference to the pocket of dough in which the various toppings are sealed and cooked. Traditionally, this is done over a saç griddle." }, { "line_type": "p", "section": null, "text": "Fillings for gözleme are numerous and vary by region and personal preference. They include a variety of meats (minced beef, chopped lamb, fresh or smoked seafood, sucuk, pastirma), vegetables (spinach, zucchini, eggplant, leek, chard, various peppers, onion, scallion, shallot, garlic), mushrooms (porcino, chanterelle, truffle), tubers (potatoes, yams, cassava, radish), cheeses (feta, Turkish white cheese, lavaş, kaşar, kaşkaval), eggs, and seasonal herbs and spices." }, { "line_type": "p", "section": null, "text": "A modern variation is honey and banana served hot with a slice of lemon." }, { "line_type": "ul", "section": "Ingredients", "text": "5¼ cups (600 grams) all-purpose flour" }, { "line_type": "ul", "section": "Ingredients", "text": "2½ teaspoons (15 grams) salt" }, { "line_type": "ul", "section": "Ingredients", "text": "2 teaspoons (7 grams) dry yeast" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon (4 grams) white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1¼ cups (300 grams) water" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup (100 grams) oil" }, { "line_type": "ul", "section": "Ingredients", "text": "⅓ cup (65 grams) butter" }, { "line_type": "ol", "section": "Procedure", "text": "Sift flour in a large bowl, reserving 1 cup of flour." }, { "line_type": "ol", "section": "Procedure", "text": "Sprinkle with salt and mix. Make a well in the centre." }, { "line_type": "ol", "section": "Procedure", "text": "Combine yeast and sugar in a small bowl. Stir in ¼ cup warm water." }, { "line_type": "ol", "section": "Procedure", "text": "Pour the liquid into the well in the centre of the flour." }, { "line_type": "ol", "section": "Procedure", "text": "Cover yeast with some flour. Let stand for 10 minutes to rise." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in remaining liquid, blending thoroughly. Knead for 5 minutes to form a medium-soft dough." }, { "line_type": "ol", "section": "Procedure", "text": "Cover and let rise in a warm place for 1 hour or until doubled in bulk." }, { "line_type": "ol", "section": "Procedure", "text": "Place dough on lightly floured board. Divide into 10 portions with floured hands." }, { "line_type": "ol", "section": "Procedure", "text": "Shape portions into balls; roll each ball out with rolling pin into a 5 mm thick rectangle. Brush with oil." }, { "line_type": "ol", "section": "Procedure", "text": "Fold opposite edges over, bringing edges together in centre." }, { "line_type": "ol", "section": "Procedure", "text": "Spread filling over half of pastry. Then fold other half over filling, shaping into an oblong." }, { "line_type": "ol", "section": "Procedure", "text": "Seal edges well, pressing slightly." }, { "line_type": "ol", "section": "Procedure", "text": "Heat griddle or a cast iron skillet." }, { "line_type": "ol", "section": "Procedure", "text": "Grease with butter and place gözleme on griddle." }, { "line_type": "ol", "section": "Procedure", "text": "Brown on both sides." }, { "line_type": "ol", "section": "Procedure", "text": "Serve hot with ayran." } ], "title": "Gözleme (Turkish Flatbread)", "url": "https://en.wikibooks.org/wiki/Cookbook:G%C3%B6zleme_(Turkish_Flatbread)" }

{ "infobox": { "category": "/wiki/Category:Bean_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "300 g broad beans (fresh or canned)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 onion, sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "2 strips of ham or bacon (or vegetarian bacon)" }, { "line_type": "ul", "section": "Ingredients", "text": "Olive oil" }, { "line_type": "ol", "section": "Procedure", "text": "Fry onions and ham in a pan with a little olive oil." }, { "line_type": "ol", "section": "Procedure", "text": "Add the broad beans and sauté for a few minutes until the beans are soft." }, { "line_type": "ol", "section": "Procedure", "text": "Serve hot." } ], "title": "Habas con Jamon (Broad Beans with Ham)", "url": "https://en.wikibooks.org/wiki/Cookbook:Habas_con_Jamon_(Broad_Beans_with_Ham)" }

{ "infobox": { "category": "/wiki/Category:Beverage_recipes", "difficulty": 2, "servings": null, "time": "40 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Anise syrup (حبة حلاوة, habet hlawa) is an Algerian drink." }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup anise seeds" }, { "line_type": "ul", "section": "Ingredients", "text": "12 dl water" }, { "line_type": "ul", "section": "Ingredients", "text": "Sugar" }, { "line_type": "ol", "section": "Procedure", "text": "Pour water into a saucepan, add anise seeds, and bring to a boil over medium heat." }, { "line_type": "ol", "section": "Procedure", "text": "Turn off the heat, cover, and leave to infuse for 30 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Filter out the seeds." }, { "line_type": "ol", "section": "Procedure", "text": "Add the sugar as desired, and bring to boil again over medium heat. Simmer until the syrup drips into a thin stream." }, { "line_type": "ol", "section": "Procedure", "text": "Filter a second time." }, { "line_type": "ol", "section": "Procedure", "text": "Let it cool and bottle. Serve with very cold sparkling or still water according to preference." } ], "title": "Habet Hlawa (Algerian Anise Beverage)", "url": "https://en.wikibooks.org/wiki/Cookbook:Habet_Hlawa_(Algerian_Anise_Beverage)" }

{ "infobox": { "category": "/wiki/Category:Dessert_recipes", "difficulty": 4, "servings": "10+", "time": "1 hr 5 mins" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Habichuela con dulce, also known as sweet beans or sweet cream of beans is a Dominican dessert that is mostly made during Good Friday." }, { "line_type": "ul", "section": "Ingredients", "text": "4 cups soft-boiled red kidney beans" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup raisins" }, { "line_type": "ul", "section": "Ingredients", "text": "3 cups evaporated milk" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups sweetened condensed milk" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp salt (or 1 pinch)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp vanilla extract" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cinnamon sticks" }, { "line_type": "ul", "section": "Ingredients", "text": "10 cloves" }, { "line_type": "ul", "section": "Ingredients", "text": "1 sweet potato (batata), cubed small" }, { "line_type": "ul", "section": "Ingredients", "text": "Milk cookies" }, { "line_type": "ol", "section": "Procedure", "text": "Blend cooked beans, including the water they cooked in, into a purée." }, { "line_type": "ol", "section": "Procedure", "text": "Strain beans into a pot in order to get rid of any skins." }, { "line_type": "ol", "section": "Procedure", "text": "Mix in sweetened condensed milk, evaporated milk, vanilla extract, salt, sugar, sweet potatoes, cinnamon sticks, and cloves." }, { "line_type": "ol", "section": "Procedure", "text": "Simmer over low heat until the sweet potatoes are fully cooked. Stir occasionally so that it will not stick on the bottom." }, { "line_type": "ol", "section": "Procedure", "text": "Add raisins and simmer for 10 minutes. You can also add the milk cookies if you want them to become soft." }, { "line_type": "ol", "section": "Procedure", "text": "Remove beans from heat." }, { "line_type": "ol", "section": "Procedure", "text": "If you want, you may remove the cinnamon sticks and cloves." }, { "line_type": "ol", "section": "Procedure", "text": "Serve beans in a bowl, and add milk cookies on top. You may serve warm or chilled." } ], "title": "Habichuela con Dulce (Dominican Sweet Beans)", "url": "https://en.wikibooks.org/wiki/Cookbook:Habichuela_con_Dulce_(Dominican_Sweet_Beans)" }

{ "infobox": { "category": "/wiki/Category:Stew_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "about 1 pound (450 g) stewing beef, cut in bite-sized pieces" }, { "line_type": "ul", "section": "Ingredients", "text": "about ¼ cup (30 g) flour" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt, to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper, to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon butter or margarine" }, { "line_type": "ul", "section": "Ingredients", "text": "3–4 large onions, sliced in rings" }, { "line_type": "ul", "section": "Ingredients", "text": "5 whole cloves" }, { "line_type": "ul", "section": "Ingredients", "text": "2 bay leaves" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cube of beef bouillon or 1 ½ tsp powdered stock, combined with 1 cup water" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (250 ml) warm water" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp white vinegar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 bottle of dark beer or 12 ounces of beef stock" }, { "line_type": "ol", "section": "Procedure", "text": "Combine flour, salt, and pepper. Dredge meat pieces in this mixture." }, { "line_type": "ol", "section": "Procedure", "text": "Melt butter in heavy pan, add meat, and sear until lightly browned." }, { "line_type": "ol", "section": "Procedure", "text": "Add onions and seasonings. Cook, stirring, until onions start to get translucent." }, { "line_type": "ol", "section": "Procedure", "text": "Stir together water and bouillon cube/powder until well-dissolved. Add to meat/onion mixture along with vinegar and beer." }, { "line_type": "ol", "section": "Procedure", "text": "Bring to a boil, then lower heat and let simmer about 3 hours until meat is tender. Stir occasionally to avoid scorching." }, { "line_type": "ol", "section": "Procedure", "text": "Check seasoning, and add salt and pepper if needed." }, { "line_type": "ol", "section": "Procedure", "text": "Serve over cooked rice." } ], "title": "Hachee (Dutch Beef Stew)", "url": "https://en.wikibooks.org/wiki/Cookbook:Hachee_(Dutch_Beef_Stew)" }

{ "infobox": { "category": "/wiki/Category:Meat_recipes", "difficulty": 3, "servings": "3", "time": "4 hours" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Haggis is the national dish of Scotland, composed of a forcemeat of the heart, liver and lungs of a sheep mixed with oatmeal, well seasoned and put into bags made from the paunch of the sheep. The haggis is then boiled for 2–3 hours and left to get cold. When required for use it is simmered again for about an hour and is traditionally served with mashed turnips, potatoes and whisky." }, { "line_type": "p", "section": null, "text": "The accompaniments, \"neeps and tatties\", refer to mashed swede or turnip, and potatoes (in this context, mashed.)" }, { "line_type": "p", "section": null, "text": "In fish and chip shops, a long, sausage-shaped haggis is often available deep-fried in batter with chips." }, { "line_type": "ul", "section": "Ingredients", "text": "1 pound (450 g) beef heart, cut into 2 inch-wide strips" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pound (450 g) beef liver" }, { "line_type": "ul", "section": "Ingredients", "text": "½ pound (225 g) lamb stew meat, cut in 1-inch cubes" }, { "line_type": "ul", "section": "Ingredients", "text": "1 ½ cups peeled and finely-chopped yellow onion" }, { "line_type": "ul", "section": "Ingredients", "text": "4 tablespoons Scotch whiskey" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon eggnog" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups oatmeal, toasted in a 375°F (200°C) oven for 10 minutes" }, { "line_type": "ul", "section": "Ingredients", "text": "2 teaspoons salt" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon freshly ground black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon dried thyme, whole" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon dried rosemary" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ teaspoon freshly grated nutmeg" }, { "line_type": "ul", "section": "Ingredients", "text": "3 beef CAPS (Talk to a sausage shop about these)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup distilled white vinegar" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tablespoon salt for soaking" }, { "line_type": "ol", "section": "Procedure", "text": "Place the beef heart in a 4-quart (about 3–3.5 litre) covered pot and just cover with cold water. Simmer, covered, for 1 hour and 10 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Add the beef liver and lamb stew meat, cover, and simmer for 20 minutes. Remove the contents of the pot and cool. Reserve 1 cup of the liquid. Grind all the meat coarsely." }, { "line_type": "ol", "section": "Procedure", "text": "In a large bowl mix all of the ingredients except for the beef caps, vinegar, and salt for soaking. Mix well and set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Rinse the beef caps in cold water. Turn them inside out and soak them in 2 quarts of cold water with the salt and vinegar for ½ hour. Drain them and rinse very well, inside and out." }, { "line_type": "ol", "section": "Procedure", "text": "Divide the meat mixture into three parts. Fill the beef caps with the meat mixture and tie the ends off with string. Two will have to be tied on just one end, but the third piece will be tied on both ends. Prick the Haggis all over with corn holders or a sharp fork. Place in a steamer and steam for 1 hour and 20 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Serve the Haggis, sliced, with beef or lamb gravy." } ], "title": "Haggis", "url": "https://en.wikibooks.org/wiki/Cookbook:Haggis" }

{ "infobox": { "category": "/wiki/Category:Fish_recipes", "difficulty": 2, "servings": "2 persons", "time": "25 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Hake in herby breadcrumbs is a fairly simple way of serving hake, or any other white fish. It has a nice crunchy texture and subtle flavours from the herbs and pine nuts. It's easily scalable. The details here are for two servings." }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup breadcrumbs" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup chopped herbs (e.g. parsley, tarragon, etc.)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon pine nuts" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons avocado oil or olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "2 ea. (200 g) hake fillets" }, { "line_type": "ul", "section": "Ingredients", "text": "1 egg, beaten" }, { "line_type": "ul", "section": "Ingredients", "text": "Lemon juice" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat the oven to gas mark 4." }, { "line_type": "ol", "section": "Procedure", "text": "Mix together the breadcrumb ingredients in a food processor, adding the oil last. It should be a slightly moist mixture." }, { "line_type": "ol", "section": "Procedure", "text": "Dip each hake fillet in beaten egg, then in the breadcrumb mix. Try to get the fillet evenly coated." }, { "line_type": "ol", "section": "Procedure", "text": "Place each fillet in a gratin dish, drizzling a little oil on top." }, { "line_type": "ol", "section": "Procedure", "text": "Bake in the oven for 20 minutes until the breadcrumbs are browned." }, { "line_type": "ol", "section": "Procedure", "text": "Sprinkle some lemon juice on top." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with a dressed salad." } ], "title": "Hake in Herby Breadcrumbs", "url": "https://en.wikibooks.org/wiki/Cookbook:Hake_in_Herby_Breadcrumbs" }

{ "infobox": { "category": "/wiki/Category:Fish_recipes", "difficulty": 3, "servings": "5", "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 Tbsp peanut oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 lb (450 g) halibut cheeks" }, { "line_type": "ul", "section": "Ingredients", "text": "2 Tbsp chopped carrots" }, { "line_type": "ul", "section": "Ingredients", "text": "2 Tbsp chopped celery" }, { "line_type": "ul", "section": "Ingredients", "text": "1 Tbsp chopped fresh ginger" }, { "line_type": "ul", "section": "Ingredients", "text": "1 Tbsp chopped garlic" }, { "line_type": "ul", "section": "Ingredients", "text": "2 Tbsp chopped green onions" }, { "line_type": "ul", "section": "Ingredients", "text": "1 Tbsp reduced sodium soy sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "1 Tbsp fish stock" }, { "line_type": "ul", "section": "Ingredients", "text": "1 Tbsp black pepper" }, { "line_type": "ol", "section": "Procedure", "text": "Add oil to wok or frying pan over medium-high heat." }, { "line_type": "ol", "section": "Procedure", "text": "Add halibut cheeks, moving around in oil until they start to brown." }, { "line_type": "ol", "section": "Procedure", "text": "Add carrots and celery, stirring them around in the wok." }, { "line_type": "ol", "section": "Procedure", "text": "Add ginger and garlic, while continuing to stir." }, { "line_type": "ol", "section": "Procedure", "text": "Add soy sauce and fish stock. Stir and bring to simmer." }, { "line_type": "ol", "section": "Procedure", "text": "Garnish with green onions." }, { "line_type": "ol", "section": "Procedure", "text": "Serve and enjoy." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Use any assortment of vegetables you like (frozen works fine)." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Serve with rice. Garnish with fresh cilantro, scallions, and or shredded red cabbage." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Add red pepper flakes for added heat." } ], "title": "Halibut Cheek Stir-Fry", "url": "https://en.wikibooks.org/wiki/Cookbook:Halibut_Cheek_Stir-Fry" }

{ "infobox": { "category": "/wiki/Category:Venezuelan_recipes", "difficulty": null, "servings": "20 hallacas", "time": "2 days including advance preparation" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Hallaca (pronounced ah-YA-kah) is the main Venezuelan Christmas dinner dish. It was created by the slaves during the colony times, who put the left-overs of their masters' Christmas festivities in a bit of cornmeal dough, wrapped this with banana leaves and cooked to mix the flavors. As many things in Venezuela, the hallaca has the influence of three cultures: the white one (European ingredients like raisins, nuts and olives), the native one (the corn meal colored with annatto seeds), and the black one (banana leaves used to cook the food). The original hallaca is made with meat (pork, poultry, beef, lard, crisp pork rind, etc) and boiled eggs." }, { "line_type": "p", "section": null, "text": "Hallaca requires hours of preparation, but it is usually prepared by the whole family—its preparation is a celebration by itself, where music and drinks make up the festive atmosphere. Mothers nagging children as they steal bits of fillings from the table, and the guys complaining of being relegated to the leaf cleaning and last minute shopping are typical during the hallaca making party." }, { "line_type": "p", "section": null, "text": "Make sure you have enough friends and family to help you with the procedure below, and that they include people who know how to fold them once filled, wrap them and tie them properly." }, { "line_type": "ul", "section": "Ingredients", "text": "Olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp annatto seeds (also called \"achiote\" or \"onoto\")" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp cumin seeds" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp black peppercorns" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp coriander seeds" }, { "line_type": "ul", "section": "Ingredients", "text": "4 white onions, sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 vegetable stock cube" }, { "line_type": "ul", "section": "Ingredients", "text": "1 mushroom stock cube" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp marmite" }, { "line_type": "ul", "section": "Ingredients", "text": "2 leeks, green and white parts cut in 1-inch chunks" }, { "line_type": "ul", "section": "Ingredients", "text": "1 large bunch of fresh herbs (coriander leaf, thyme, parsley, celery)" }, { "line_type": "ul", "section": "Ingredients", "text": "2 packets of spring onions, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1 head of garlic, halved" }, { "line_type": "ul", "section": "Ingredients", "text": "1 jar of green olives" }, { "line_type": "ul", "section": "Ingredients", "text": "1 jar of capers" }, { "line_type": "ul", "section": "Ingredients", "text": "1 kg instant polenta meal (coarse corn meal)" }, { "line_type": "ul", "section": "Ingredients", "text": "500 g cooked and mashed new potatoes" }, { "line_type": "ul", "section": "Ingredients", "text": "Olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "2 red bell peppers" }, { "line_type": "ul", "section": "Ingredients", "text": "2 carrots, shredded" }, { "line_type": "ul", "section": "Ingredients", "text": "6 Brussels sprouts, shredded" }, { "line_type": "ul", "section": "Ingredients", "text": "1 handful of green beans, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "100 g mixed vine fruit" }, { "line_type": "ul", "section": "Ingredients", "text": "Cooking wine" }, { "line_type": "ul", "section": "Ingredients", "text": "20 prunes" }, { "line_type": "ul", "section": "Ingredients", "text": "1 can of chickpeas" }, { "line_type": "ul", "section": "Ingredients", "text": "1 jar of mixed pickles in mustard sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "50 g almonds" }, { "line_type": "ul", "section": "Ingredients", "text": "1 can of mock duck or 1 packet of marinated tofu pieces" }, { "line_type": "ul", "section": "Ingredients", "text": "1 can of artichoke hearts" }, { "line_type": "ul", "section": "Ingredients", "text": "1 can of asparagus" }, { "line_type": "ul", "section": "Ingredients", "text": "Olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "2 red onions, sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 leek, white part chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1 packet of mi-cuit (half dried) tomatoes or 1 tube of tomato paste" }, { "line_type": "ul", "section": "Ingredients", "text": "2 red bell peppers" }, { "line_type": "ul", "section": "Ingredients", "text": "2 green bell peppers" }, { "line_type": "ul", "section": "Ingredients", "text": "Soy sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "Chili sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "Ground cumin" }, { "line_type": "ul", "section": "Ingredients", "text": "Cooking wine (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Wheat flour or cornstarch" }, { "line_type": "ul", "section": "Special equipment", "text": "1 roll of kitchen string" }, { "line_type": "ul", "section": "Special equipment", "text": "1 kg banana leaves" }, { "line_type": "ol", "section": "Procedure", "text": "With a damp cloth, wipe the banana leaves." }, { "line_type": "ol", "section": "Procedure", "text": "Heat the banana leaves over a flame (gas cooker, camping fire, etc). The leaves should turn softer and darker, with a distinctive smoky smell." }, { "line_type": "ol", "section": "Procedure", "text": "Cut the hard rim without shredding the leaves. Cut in 30 cm segments along the transversal veins" }, { "line_type": "ol", "section": "Procedure", "text": "In a small pan, warm 5 tsp olive oil with the annatto seeds for 20 minutes over very low heat. The oil should turn red. Strain to remove the seeds." }, { "line_type": "ol", "section": "Procedure", "text": "In the meantime, fry the cumin, black pepper, and coriander seeds in 2–3 tsp olive oil in a deep pan." }, { "line_type": "ol", "section": "Procedure", "text": "Add the white onion, 5 cups of boiling water, stock cubes, Marmite, chunked leeks, fresh herbs, three-quarters of the chopped spring onions, and garlic head." }, { "line_type": "ol", "section": "Procedure", "text": "Simmer this broth for 15 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Put the contents of the pot in a food processor and liquidise it. Strain the mixture very well, keeping the liquid and discarding the solids." }, { "line_type": "ol", "section": "Procedure", "text": "Put the broth in a large bowl, then add the annatto oil along with the liquid from the olive and the caper jars." }, { "line_type": "ol", "section": "Procedure", "text": "Add the polenta meal, 1 cup at a time, stirring very well. The consistency should be that of a smooth dough." }, { "line_type": "ol", "section": "Procedure", "text": "Mix the mashed potatoes with the polenta dough." }, { "line_type": "ol", "section": "Procedure", "text": "Test the consistency of the dough: Wrap 1 tsp dough with a small segment of banana leaf. Wrap it in aluminum foil and boil it in water for 15 minutes. If the cooked dough maintain the shape of the banana leaf \"package\", the dough is ready. If it crumbles or comes out half dissolved in water, then add more polenta meal. If it comes out rock hard, then add more water to the dough. Adjust the salt content as well." }, { "line_type": "ol", "section": "Procedure", "text": "Rub olive oil on 2 red bell peppers and grill them all over to char the skin." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the skin and seeds and cut in 1 cm-wide strips. Set aside in a small bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Vegetables: Combine the carrot, Brussels sprout, and green beans. Set aside in a small bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Soak the vine fruit in cooking wine or replacement. Set aside in a small bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Soak prunes in cooking wine or replacement. Set aside in a small bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Drain chickpeas and set aside in a small bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Set pickles aside in a small bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Blanch and toast the almonds, and set aside in a small bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Drain and chop the mock duck into 1 cm cubes and set aside in a small bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Put the olives in a small bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Put the capers in a small bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Drain the artichoke hearts, cut in quarters and set aside in a small bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Drain the asparagus and put it on a plate." }, { "line_type": "ol", "section": "Procedure", "text": "Quickly stir-fry the red onion, chopped leek, and the remaining chopped spring onions." }, { "line_type": "ol", "section": "Procedure", "text": "Using a food processor, liquidise the tomatoes, and peppers. Add to the cooking onions and leek, and stir for a minute." }, { "line_type": "ol", "section": "Procedure", "text": "Add soy sauce, chili sauce, and ground cumin to season. Add some cooking wine if you want. Let it simmer for another minute." }, { "line_type": "ol", "section": "Procedure", "text": "Add some flour to thicken. Set the sauce aside in a bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Cut a 35 cm-long piece of aluminum foil and put it over the table. Cover with a banana leaf, with the transversal veins along the horizontal axis." }, { "line_type": "ol", "section": "Procedure", "text": "Rub oil on the surface of the banana leaf. Put a bit more than half a ladle of dough in the centre of the leaf. Spread with a spoon to make a 14 cm-diameter circle." }, { "line_type": "ol", "section": "Procedure", "text": "Put 1 tsp sauce in the middle. Put 1½ tsp shredded vegetables over the sauce. Add 2 olives and 2 capers, one on each corner of the dough. Keep placing the rest of the fillings as in a collage: 1 tsp vine fruit, 1 prune, 2 tsp pickles, 1 tsp chickpeas, 3 cubes of mock duck, 1 asparagus, 2 strips of grilled pepper, and some leaves of parsley." }, { "line_type": "ol", "section": "Procedure", "text": "Wrap the filling with the banana leaf (not against the veins). Fold the foil to seal the ends of the banana leaf packet. Then, fold the foil to wrap the whole packet. Tie it with kitchen string. Repeat for the rest of the dough." }, { "line_type": "ol", "section": "Procedure", "text": "Boil the hallacas in a covered pot of water for 20–30 minutes. You may have to do this in batches unless you have a huge cauldron." }, { "line_type": "ol", "section": "Procedure", "text": "Drain the hallacas and let them cool for 10 hours. Store them in the fridge or freezer if desired." }, { "line_type": "ol", "section": "Procedure", "text": "Reheat the hallacas in boiling water, simmering for 10 minutes before eat them. Enjoy your meal!" }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Hallaca tastes better once it has cooled." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The banana leaves are not intended to be eaten; they are just for cooking!" }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You can replace the carrots, brussels sprouts, and green beans with a similar combination of vegetables." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "For overseas expatriates and daring cooks, you can replace the banana leaves with 20x30cm piece of strong aluminium foil." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "For a more old-fashioned meat filling, you can add a whole leg of pork or 2–3 roasting hens." } ], "title": "Hallaca (Venezuelan Stuffed Corn Dough)", "url": "https://en.wikibooks.org/wiki/Cookbook:Hallaca_(Venezuelan_Stuffed_Corn_Dough)" }

{ "infobox": { "category": "/wiki/Category:Dessert_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Halo-halo (\"mix-mix\") is a Filipino dessert usually made with shaved ice, ice cream, and a variety of add-ins such as sweetened fruits and jellies.[1]" }, { "line_type": "ul", "section": "Ingredients", "text": "1½ cup shaved ice" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup chickpeas in syrup" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup red mung beans in syrup" }, { "line_type": "ul", "section": "Ingredients", "text": "⅓ cup nata de coco (coconut gel in syrup)" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup kaong in syrup" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp ube jam (sweet purple yam paste)" }, { "line_type": "ul", "section": "Ingredients", "text": "2 scoops ube ice cream" }, { "line_type": "ul", "section": "Ingredients", "text": "2 ea. 2 inch cubes leche flan" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup evaporated milk" }, { "line_type": "ul", "section": "Ingredients", "text": "Pinipig (toasted flattened rice), for serving (optional)" }, { "line_type": "ol", "section": "Procedure", "text": "Cover the bottoms of two serving bowls or glasses with a layer of shaved ice." }, { "line_type": "ol", "section": "Procedure", "text": "Top the ice with the chickpeas, mung beans, nata de coco, kaong, and ube jam." }, { "line_type": "ol", "section": "Procedure", "text": "Top with ube ice cream and leche flan, then pour the evaporated milk over everything." }, { "line_type": "ol", "section": "Procedure", "text": "Sprinkle with pinipig, if using." }, { "line_type": "ol", "section": "References", "text": "↑ \"How to Make Halo-Halo (Filipino Shaved Ice Dessert)\". Serious Eats. Retrieved 2024-01-20." } ], "title": "Halo-Halo (Filipino Layered Dessert)", "url": "https://en.wikibooks.org/wiki/Cookbook:Halo-Halo_(Filipino_Layered_Dessert)" }

{ "infobox": { "category": "/wiki/Category:Confection_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 cup all-purpose flour" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup butter or margarine" }, { "line_type": "ul", "section": "Ingredients", "text": "1¼ cup granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "5 cups water" }, { "line_type": "ol", "section": "Procedure", "text": "Heat the margarine very gently in a saucepan. Add the flour, and cook for 40 minutes over low to moderate heat until golden brown." }, { "line_type": "ol", "section": "Procedure", "text": "When the flour turns light golden, combine the sugar and water in a separate saucepan. Boil gently to make a syrup." }, { "line_type": "ol", "section": "Procedure", "text": "Add the syrup to the saucepan with flour, and simmer for 20 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Scoop out small portions of halva with a wooden spoon, form into balls, and place on a serving plate." }, { "line_type": "ol", "section": "Procedure", "text": "Serve warm." } ], "title": "Halva (Wheat-based)", "url": "https://en.wikibooks.org/wiki/Cookbook:Halva_(Wheat-based)" }

{ "infobox": { "category": "/wiki/Category:Cheese_recipes", "difficulty": 3, "servings": "6", "time": "15–20 minutes" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "12 prepared crêpes" }, { "line_type": "ul", "section": "Ingredients", "text": "1 ½ cups shredded cheddar cheese" }, { "line_type": "ul", "section": "Ingredients", "text": "12 slices cooked, thinly sliced ham" }, { "line_type": "ul", "section": "Ingredients", "text": "2 Tbsp finely-chopped green onion" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon salt" }, { "line_type": "ul", "section": "Ingredients", "text": "⅛ teaspoon pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup sour cream" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon prepared mustard" }, { "line_type": "ul", "section": "Ingredients", "text": "⅓ cup bread crumbs" }, { "line_type": "ul", "section": "Ingredients", "text": "3 Tbsp melted butter" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat oven to 350°F." }, { "line_type": "ol", "section": "Procedure", "text": "In small bowl, combine cheese, onion, salt, pepper, sour cream, and mustard." }, { "line_type": "ol", "section": "Procedure", "text": "Lay one slice of ham on each crêpe." }, { "line_type": "ol", "section": "Procedure", "text": "Spread about 1 tbsp of the mixture over each ham slice." }, { "line_type": "ol", "section": "Procedure", "text": "Roll up crêpes, and arrange in 13x9-inch baking pan." }, { "line_type": "ol", "section": "Procedure", "text": "Combine melted butter and bread crumbs, and sprinkle over crepes." }, { "line_type": "ol", "section": "Procedure", "text": "Cover pan loosely with foil." }, { "line_type": "ol", "section": "Procedure", "text": "Bake for 15–20 minutes at 350°F." } ], "title": "Ham and Cheese Crepes", "url": "https://en.wikibooks.org/wiki/Cookbook:Ham_and_Cheese_Crepes" }

{ "infobox": { "category": "/wiki/Category:Sauce_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "This page incorporates text from the public domain cookbook The Cook's Decameron: A Study In Taste, Containing Over Two Hundred Recipes For Italian Dishes by Emily Waters." }, { "line_type": "ul", "section": "Ingredients", "text": "28 g (1 oz) ham" }, { "line_type": "ul", "section": "Ingredients", "text": "3 dessert spoons Musca or sweet port" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon vinegar" }, { "line_type": "ul", "section": "Ingredients", "text": "Basil" }, { "line_type": "ul", "section": "Ingredients", "text": "Spice" }, { "line_type": "ol", "section": "Procedure", "text": "Cut up ham, and pound it in a mortar." }, { "line_type": "ol", "section": "Procedure", "text": "Add the port or Musca, vinegar, a little dried basil, and a pinch of spice." }, { "line_type": "ol", "section": "Procedure", "text": "Bring mixture to a boil, then pass through a sieve and warm it up in a bain-marie." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with roast meats." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If you cannot get a sweet wine, add half a teaspoonful of sugar. Australian Muscat is a good wine to use." } ], "title": "Ham Sauce (Historic)", "url": "https://en.wikibooks.org/wiki/Cookbook:Ham_Sauce_(Historic)" }

{ "infobox": { "category": "/wiki/Category:Sauce_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Ham sauce (in Italian, Salsa di Prosciutto) is a relatively quick and simple sauce used to coat pasta or served over rice. It should not be confused for a glaze for baked ham—rather, it is a sauce on its own that incorporates ham." }, { "line_type": "ul", "section": "Ingredients", "text": "3–4 oz ham or prosciutto, cut into strips" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp tomato purée" }, { "line_type": "ul", "section": "Ingredients", "text": "1 oz butter" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups vegetable or meat stock" }, { "line_type": "ol", "section": "Procedure", "text": "Melt butter in small saucepan, and gently sauté the strips of meat." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in tomato purée." }, { "line_type": "ol", "section": "Procedure", "text": "Add stock and simmer for about 5 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Serve over rice or toss with pasta." } ], "title": "Ham Sauce (Modern)", "url": "https://en.wikibooks.org/wiki/Cookbook:Ham_Sauce_(Modern)" }

{ "infobox": { "category": "/wiki/Category:Beef_recipes", "difficulty": null, "servings": "4–6", "time": "20 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "A hamburger is a variant on a sandwich involving a patty of ground meat, usually beef (known in the United Kingdom as a beefburger), or a vegetarian patty. A slice of cheese on the patty makes it a cheeseburger, a common variation in the United States." }, { "line_type": "ul", "section": "Ingredients", "text": "500 g (1.1 lb) minced / ground beef" }, { "line_type": "ul", "section": "Ingredients", "text": "Herbs and spices (optional; see suggestions)" }, { "line_type": "ul", "section": "Ingredients", "text": "Cheese (optional; see suggestions)" }, { "line_type": "ul", "section": "Ingredients", "text": "Vegetables (lettuce, sprouts, tomato, onion etc; optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 hamburger bun per burger" }, { "line_type": "ol", "section": "Procedure", "text": "Shape the ground beef by hand into burger patties. You should get between 4–6 burgers from 500 g (1.1 lb) of beef." }, { "line_type": "ol", "section": "Procedure", "text": "If adding optional ingredients, either season the outside or mix into the beef before forming the patties. Overworking the beef will result in mushy meat that won't stick together, so only mix the minimum necessary and do so by hand." }, { "line_type": "ol", "section": "Procedure", "text": "Pan-fry or grill the patties for about 4–5 minutes on each side for burgers that aren't too thick. Ensure your burgers are fully cooked through before serving. If your burgers are quite thick or if you are unsure, you can cut one open to ensure the insides are browned. If the insides are red, there is a chance that the meat is not fully cooked. Alternately, you can insert a meat thermometer into the center of the burger, if the temperature reads less than 71°C (160°F), your burger is undercooked." }, { "line_type": "ol", "section": "Procedure", "text": "Let the burger rest for several minutes before serving to let the juices cool down and not burst out at first bite." }, { "line_type": "ol", "section": "Procedure", "text": "Serve each burger on a bun, optionally with relish, sliced pickles, ketchup, mayonnaise, mustard, ranch dressing, cheese, lettuce, tomatoes and/or onions." }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "You can add a pat of butter or some cheese to the center of each burger before cooking." }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "You can use almost any type of minced (ground) meat to make hamburgers, including pork, chicken, turkey, lamb, bison, venison, ostrich, or even a meat substitute such as Quorn. Some variations of hamburgers call for mixing different types of meat (e.g. ground beef and ground pork)." }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "Optional additions to burger patties prior to cooking include: black pepper, chili, Worcestershire Sauce, soy sauce, basil, oregano and parsley, minced garlic or garlic powder, onion flakes or diced onion, mustard, olive oil, cheese, butter, hot sauce, kosher salt, bread crumbs, and crushed crackers." }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "Depending on the quality of your local beef, for example, you may wish to add some beef stock to improve the flavour. If you add any liquids, mix the ground beef well then squeeze out the extra juice when forming patties." }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "Do not over-mix the meat—the burger will be tough, dense, and dry. If you mix herbs or spices in, do so by hand and be sparing. You can season the outside of the patties." }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "Burgers can also be smoked on a grill. Smoked burgers will appear red and glazed on the outside, but browned on the inside. Smoking a burger before grilling it is an excellent way to seal in the flavorful juices." }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "Hand-made burger patties change shape during cooking, with the edges shrinking in toward the middle. This causes the burger to be more ball-shaped than originally formed. To circumvent this, press the raw patties down much thinner than you want the finished burger to be." }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "Let the meat get to room temperature before cooking. This will help the burgers cook evenly and fully." }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "Do not add salt until right before you start cooking the patty." }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "If your burgers fall apart, adding an egg yolk will help keep it together. Buying lean ground beef will also help, although if the meat is too lean the burger may be excessively dry. Not mixing the ground meat in the first place will also ensure the patty's integrity." } ], "title": "Hamburger", "url": "https://en.wikibooks.org/wiki/Cookbook:Hamburger" }

{ "infobox": { "category": "/wiki/Category:Beef_recipes", "difficulty": 2, "servings": "4", "time": "1 hour" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Hamburger deluxe turns a hamburger into a whole new experience. This recipe evolved over a couple of decades with ingredients being added or deleted as tastes changed." }, { "line_type": "ul", "section": "Ingredients", "text": "¾ lb (350 g) lean ground beef" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ lb (110 g) ground lamb" }, { "line_type": "ul", "section": "Ingredients", "text": "1 egg" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup (125 ml) rolled oats" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cloves garlic, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon (15 ml) grapeseed oil (or other lightly flavoured oil)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon (15 ml) Dijon mustard" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon (5 g) ground cumin" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon (2 ml) Worcestershire Sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon (15 ml) chipotle BBQ Sauce, or a healthy pinch of chipotle powder" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon (2–3 g) salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Cheese, smoked cheddar is best, but any cheddar or your favourite cheese will do" }, { "line_type": "ul", "section": "Ingredients", "text": "Sour cream" }, { "line_type": "ul", "section": "Ingredients", "text": "Plain cream cheese, sliced thinly" }, { "line_type": "ul", "section": "Ingredients", "text": "1 Vidalia onion, coarsely chopped (Spanish onion will do)" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ pound (110 g) button mushrooms, sliced thin" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon butter" }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh ground black pepper to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Favourite hamburger condiments" }, { "line_type": "ul", "section": "Ingredients", "text": "4 hamburger buns" }, { "line_type": "ul", "section": "Special equipment", "text": "Grill" }, { "line_type": "ol", "section": "Procedure", "text": "Sauté onions and mushrooms in butter until lightly brown, then set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Mix all of the hamburger ingredients together until well-mixed, and let rest for 15 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Heat grill to medium-high." }, { "line_type": "ol", "section": "Procedure", "text": "Divide hamburger mix into 4 equal balls." }, { "line_type": "ol", "section": "Procedure", "text": "Form patties by slapping the burgers back and forth from one palm to the other until they are about an inch thick." }, { "line_type": "ol", "section": "Procedure", "text": "Grill burgers to desired doneness, turning every few minutes and adding cheese after the last flipping of the burgers" }, { "line_type": "ol", "section": "Procedure", "text": "Serve on the buns, with the onion/mushroom mixture, a dollop of sour cream, and a thin slice of cream cheese." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The suggestion to flip the meat a number of times comes from a book concerning the science of cooking. The theory is that the juices in meat rise to the surface of the meat and are then lost during grilling. By turning the meat regularly, you reduce the capacity of the juices to rise out of, and run off, the meat." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The egg and oats combine to bind the hamburgers and help prevent them from falling apart on the grill." } ], "title": "Hamburger Deluxe", "url": "https://en.wikibooks.org/wiki/Cookbook:Hamburger_Deluxe" }

{ "infobox": { "category": "/wiki/Category:Rice_recipes", "difficulty": 2, "servings": "3", "time": "30 minutes" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "3 tbsp canola oil for frying" }, { "line_type": "ul", "section": "Ingredients", "text": "4 cloves garlic, sliced 0.5 cm thick" }, { "line_type": "ul", "section": "Ingredients", "text": "4 cloves red onion, sliced 0.5 cm thick" }, { "line_type": "ul", "section": "Ingredients", "text": "3 cm ginger, peeled and minced" }, { "line_type": "ul", "section": "Ingredients", "text": "2 red chillies, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "400 g hamburger meat, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "3 scallion, cut into 1 cm pieces" }, { "line_type": "ul", "section": "Ingredients", "text": "2 celery stalks, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "600 g cooked rice" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp black soy sauce" }, { "line_type": "ol", "section": "Procedure", "text": "Heat the canola oil in a non-stick frying pan. When the oil is very hot, fry the garlic, red onion, ginger, and red chillies. Stir every 20 seconds until fragrant." }, { "line_type": "ol", "section": "Procedure", "text": "Add the hamburger meat, and cook until the meat browns and is cooked through." }, { "line_type": "ol", "section": "Procedure", "text": "Add the celery and scallion. Add the rice, salt, black pepper, and black soy sauce. Cook until well mixed and heated through." }, { "line_type": "ol", "section": "Procedure", "text": "Serve hot." } ], "title": "Hamburger Fried Rice", "url": "https://en.wikibooks.org/wiki/Cookbook:Hamburger_Fried_Rice" }

{ "infobox": { "category": "/wiki/Category:American_recipes", "difficulty": 1, "servings": "4", "time": "40 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "The original contributor of this recipe provided the following anecdote:" }, { "line_type": "blockquote", "section": null, "text": "\"This was the first thing I could cook. I learned to make it staying with a friend as I was leaving the Navy. For years I have called it 'Keith's Whats-it.'\"" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup uncooked pasta, such as macaroni, elbows, or wagon wheels" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pound (about 500 g) ground beef, crumbled" }, { "line_type": "ul", "section": "Ingredients", "text": "a sprinkle of garlic salt" }, { "line_type": "ul", "section": "Ingredients", "text": "a sprinkle of minced onion" }, { "line_type": "ul", "section": "Ingredients", "text": "1–2 cans condensed tomato soup" }, { "line_type": "ol", "section": "Procedure", "text": "Boil pasta in 4–6 cups salted, oiled water until al dente. Drain." }, { "line_type": "ol", "section": "Procedure", "text": "While pasta is cooking, sprinkle a 10-inch (25 cm) skillet with garlic salt and minced onion, and brown beef." }, { "line_type": "ol", "section": "Procedure", "text": "Add tomato soup and cook a minute or two." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in drained pasta." }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "May add beans, vary spices, add onions; anything you like!" }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "Makes a decent chili base with chili powder added." }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "Good in leftovers, if that is possible." } ], "title": "Hamburger Skillet Dinner", "url": "https://en.wikibooks.org/wiki/Cookbook:Hamburger_Skillet_Dinner" }

{ "infobox": { "category": "/wiki/Category:Stew_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "2 lbs lean (80/20) ground beef" }, { "line_type": "ul", "section": "Ingredients", "text": "1 large onion, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "3 cans (36 oz) cans stewed tomatoes" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cans (16 oz) corn" }, { "line_type": "ul", "section": "Ingredients", "text": "1 can (8 oz) peas" }, { "line_type": "ul", "section": "Ingredients", "text": "6 large stalks celery, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "6 large potatoes, cubed" }, { "line_type": "ul", "section": "Ingredients", "text": "1 can (8 oz) beef broth" }, { "line_type": "ul", "section": "Ingredients", "text": "1 can (8 oz) can chicken broth" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup white rice" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Cooked pasta (optional)" }, { "line_type": "ol", "section": "Procedure", "text": "Fry the onions in a skillet with a dash of oil until the onions are translucent." }, { "line_type": "ol", "section": "Procedure", "text": "Add the ground beef to the onions. Cook, breaking the meat up, until browned." }, { "line_type": "ol", "section": "Procedure", "text": "Combine meat mixture and remaining ingredients in a large stockpot. Add enough water to cover everything by a few inches (usually about 2 cups)." }, { "line_type": "ol", "section": "Procedure", "text": "Place pot in a 325°F oven, and bake for 6 hours." }, { "line_type": "ol", "section": "Procedure", "text": "If using pasta, stir in after removing from the oven." } ], "title": "Hamburger Stoup", "url": "https://en.wikibooks.org/wiki/Cookbook:Hamburger_Stoup" }

{ "infobox": { "category": "/wiki/Category:Hamburger_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Cracked pepper adds a nice texture difference between the creamy cheese, tender meat, and the toasted bun, and complements the chipotle mayo." }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup mayonnaise" }, { "line_type": "ul", "section": "Ingredients", "text": "2–4 chipotle chiles, finely minced" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon salt" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon freshly-ground black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pound ground chuck steak" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup cracked black peppercorns, plus more if needed" }, { "line_type": "ul", "section": "Ingredients", "text": "4 slices of your favorite smooth-melting cheese (optional), room temperature" }, { "line_type": "ul", "section": "Ingredients", "text": "Dijon mustard" }, { "line_type": "ul", "section": "Ingredients", "text": "4 hamburger buns, halved" }, { "line_type": "ol", "section": "Procedure", "text": "Whisk together all chipotle mayo ingredients until well combined. Refrigerate until needed." }, { "line_type": "ol", "section": "Procedure", "text": "Shape beef into 4 equal patties. Brush with Dijon mustard on both sides and sprinkle liberally with kosher salt on both sides." }, { "line_type": "ol", "section": "Procedure", "text": "Place peppercorns in a pie pan. Press patties lightly on both sides into pepper. Set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Heat about 25 charcoal briquets in a large chimney starter. Reapply grate." }, { "line_type": "ol", "section": "Procedure", "text": "Add burgers and cook, turning often, until internal temperature reaches 143°F for medium rare, 157°F for medium, and 167°F for well/toast." }, { "line_type": "ol", "section": "Procedure", "text": "Remove to a plate and let rest for 5 minutes. If using cheese, place one slice on top of each patty. Meanwhile, toast buns on the grill." }, { "line_type": "ol", "section": "Procedure", "text": "Spread buns with chipotle mayo. Add a patty on top of the bottom half of a bun and top with the other half. Serve warm." } ], "title": "Hamburgers Encrusted with Black Pepper", "url": "https://en.wikibooks.org/wiki/Cookbook:Hamburgers_Encrusted_with_Black_Pepper" }

{ "infobox": { "category": "/wiki/Category:Ethiopian_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Hamli is a vibrant and flavorful dish made with fresh spinach and a blend of aromatic spices. This vegetarian stew is a popular side dish in Ethiopian cuisine and pairs well with injera (Ethiopian flatbread) or rice." }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 large onion, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "3 cloves of garlic, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon grated ginger" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon turmeric" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon cumin" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon coriander" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon cayenne pepper, or to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "2 pounds fresh spinach, washed and chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt, to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup vegetable broth or water" }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh cilantro or parsley, chopped, for garnish" }, { "line_type": "ul", "section": "Equipment", "text": "Large saucepan or pot" }, { "line_type": "ul", "section": "Equipment", "text": "Cutting board" }, { "line_type": "ul", "section": "Equipment", "text": "knife." }, { "line_type": "ol", "section": "Procedure", "text": "Heat the olive oil in a large saucepan or pot over medium heat. Add the finely chopped onion and sauté until it becomes translucent." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the minced garlic, grated ginger, turmeric, cumin, coriander, cayenne pepper, and salt. Mix well to coat the onions with the spices." }, { "line_type": "ol", "section": "Procedure", "text": "Add the chopped spinach to the saucepan and stir to combine it with the spice mixture." }, { "line_type": "ol", "section": "Procedure", "text": "Cover the saucepan and let the spinach cook for about 10–15 minutes, or until it wilts down and becomes tender. Stir occasionally to ensure even cooking." }, { "line_type": "ol", "section": "Procedure", "text": "Pour in the vegetable broth or water, and continue cooking the stew for another 5–10 minutes to allow the flavors to meld together. Adjust the seasoning with salt if needed." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from heat and let rest for a few minutes to allow the flavors to develop." }, { "line_type": "ol", "section": "Procedure", "text": "Garnish with freshly chopped cilantro or parsley. Serve hot as a side dish, accompanied by injera or rice." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If you prefer a smoother texture, you can purée the cooked spinach using a blender." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Adjust the spiciness of the stew by adding more or less cayenne pepper according to your taste preferences" }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Make sure to wash the spinach thoroughly to remove any dirt or debris." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Use fresh spinach for the best flavor and texture in the stew." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If the stew appears too watery, you can simmer it uncovered for a few minutes to reduce the liquid." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You can add other vegetables like collard greens or kale to the hamli for added variety." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Some recipes include the addition of tomatoes or tomato paste for a tangy twist." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Hamli is packed with nutrients from fresh spinach, including vitamins A, C, and K, as well as iron and folate." } ], "title": "Hamli (Ethiopian Spinach Stew)", "url": "https://en.wikibooks.org/wiki/Cookbook:Hamli_(Ethiopian_Spinach_Stew)" }

{ "infobox": { "category": "/wiki/Category:Confection_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Hanjin ligidi, also called ekana gowon, is a cone-shaped Nigerian confection mostly enjoyed by children. It is similar to a lollipop." }, { "line_type": "ul", "section": "Ingredients", "text": "Tsamiya (tamarind)" }, { "line_type": "ul", "section": "Ingredients", "text": "Water" }, { "line_type": "ul", "section": "Ingredients", "text": "Sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "Flavoring of choice" }, { "line_type": "ol", "section": "Procedure", "text": "Shape food-safe paper or aluminum foil into cones." }, { "line_type": "ol", "section": "Procedure", "text": "Clean any dirt or dust from the tsamiya." }, { "line_type": "ol", "section": "Procedure", "text": "Wash the tsamiya in a clean bowl of water and drain it thoroughly." }, { "line_type": "ol", "section": "Procedure", "text": "Soak the tsamiya in hot water for about 5 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Transfer the tsamiya soaking liquid to a pot over medium heat." }, { "line_type": "ol", "section": "Procedure", "text": "Gradually stir in sugar, making sure it dissolves, until it becomes very thick." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in your desired flavoring and/or coloring." }, { "line_type": "ol", "section": "Procedure", "text": "Divide the syrup between the prepared cones. Let cool slightly, then insert a toothpick or other stick." }, { "line_type": "ol", "section": "Procedure", "text": "Let set and harden completely. Unmold and serve." } ], "title": "Hanjin Ligidi (Nigerian Lollipops)", "url": "https://en.wikibooks.org/wiki/Cookbook:Hanjin_Ligidi_(Nigerian_Lollipops)" }

{ "infobox": { "category": "/wiki/Category:Egg_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Hard-boiled or hard-cooked eggs are a preparation where whole eggs are cooked in the shell until both the yolk and the white are fully cooked. After cooking, the shell is typically cracked all over and removed." }, { "line_type": "ul", "section": "Ingredients", "text": "Eggs" }, { "line_type": "ol", "section": "Procedure", "text": "Put the eggs in a pot." }, { "line_type": "ol", "section": "Procedure", "text": "Fill pot with water. Make sure that the tops of the eggs are covered by at least 25 mm (1 inch)." }, { "line_type": "ol", "section": "Procedure", "text": "Bring to a rolling boil." }, { "line_type": "ol", "section": "Procedure", "text": "Reduce heat to a low boil. Cook for 10–15 minutes, depending on the size and number of eggs." }, { "line_type": "ol", "section": "Procedure", "text": "Drain the pot." }, { "line_type": "ol", "section": "Procedure", "text": "Cool eggs immediately by running cold water over them or putting in ice water." }, { "line_type": "ol", "section": "Procedure", "text": "Crack and peel the eggs under very cold running water, starting by cracking the large (air pocket) end, then taking off the largest pieces first." }, { "line_type": "p", "section": "Procedure", "text": "Hard cooked eggs can be steamed rather than boiled. There are automatic kitchen appliances for steaming eggs, but it can be done with any kind of steamer." }, { "line_type": "ol", "section": "Procedure", "text": "Put about 2 cm of water in a pot and bring to a fast boil." }, { "line_type": "ol", "section": "Procedure", "text": "Put steamer basket in pot (no water should be in the basket itself—only under)." }, { "line_type": "ol", "section": "Procedure", "text": "Put eggs in basket." }, { "line_type": "ol", "section": "Procedure", "text": "Place lid on pot. Steam for about 12–13 minutes—the heat can be lowered slightly, as long as there is steam." }, { "line_type": "ol", "section": "Procedure", "text": "Cool eggs in iced water." }, { "line_type": "ol", "section": "Procedure", "text": "Crack and peel eggs as above." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Older eggs will be easier to peel, as the air space is larger." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If the peeling becomes tragic, you can always make egg salad or bird food!" }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Lowering the eggs' temperature and/or adding salt to the water keeps the shells from sticking, and prevents the greenish tinge sometimes seen on hard-boiled eggs. The greenish tinge doesn't affect taste or safety, and does not indicate decay or toxicity. Instead, it is due to the reaction between iron and sulphur from the egg white and yolk." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "An alternate method for boiling is to turn off the heat after adding the eggs, cover the pot, and let stand 15–18 minutes." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Salt in the boiling water can help keep egg white from seeping out of a crack." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Multiple layers of eggs in the pot are more likely to crack: use only a single layer and do another batch." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Some people find steamed eggs easier to peel than boiled." }, { "line_type": "ul", "section": "Warnings", "text": "Boiled or washed eggs will only keep about a week-the protective cover over the shell is gone." }, { "line_type": "ul", "section": "Warnings", "text": "Hard-boiled eggs left out too long should not be eaten. For example, Easter eggs should not be eaten unless the contents of the egg are blown out and cooked separately." } ], "title": "Hard Cooked Eggs", "url": "https://en.wikibooks.org/wiki/Cookbook:Hard_Cooked_Eggs" }

{ "infobox": { "category": "/w/index.php?title=Category:Flatbread_recipes&action=edit&redlink=1", "difficulty": 1, "servings": null, "time": "1–2 hours" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Hard tack is a cracker/biscuit flat-bread used during long sea voyages and military campaigns before the introduction of canning as a primary food-source. Mostly inedible for dry and hard preservation, it was usually dunked in water, brine, coffee, or other liquids, or cooked into a skillet meal. This cracker was little more than flour and water which had been baked hard and would keep for months as long as it was kept dry. Also known as a sea biscuit, sea bread, or ship's biscuits." }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups flour" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ cup water" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ teaspoon salt (optional)" }, { "line_type": "ol", "section": "Procedure", "text": "Mix all the ingredients into a dough and press onto a greased cookie sheet to a thickness of ½ inch." }, { "line_type": "ol", "section": "Procedure", "text": "Bake in a preheated oven at 400°F (205°C) for half an hour. Don't cut now." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from oven, and cut dough into 3-inch squares. Punch four rows of holes, four holes per row into the dough (a fork works nicely)." }, { "line_type": "ol", "section": "Procedure", "text": "Flip the crackers and return to the oven for another half hour." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You can add 1 tablespoon shortening to the dough if desired. This will make the crackers more palatable but means that, unlike traditional hard bread, they will eventually spoil, even if properly stored." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Some recipes also recommend a second baking at 250°F (120°C) to thoroughly dry out the bread." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Scale ingredient quantities equally if more dough is required." } ], "title": "Hard Tack", "url": "https://en.wikibooks.org/wiki/Cookbook:Hard_Tack" }

{ "infobox": { "category": "/wiki/Category:Chicken_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Harissa bil djaj is a flavorful and aromatic Libyan chicken dish. It features tender chicken pieces simmered in a rich and spicy tomato sauce, infused with a blend of aromatic spices. This dish is known for its bold flavors and is often served with bread or couscous, making it a satisfying and comforting meal." }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 onion, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "4 cloves of garlic, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 whole chicken, cut into pieces" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tomatoes, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons tomato paste" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon harissa paste" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon ground cumin" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon ground paprika" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon ground cayenne pepper (adjust according to spice preference)" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon ground coriander" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon ground caraway seeds" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper, to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "4 cups water or chicken broth" }, { "line_type": "ul", "section": "Ingredients", "text": "Chopped fresh parsley, for garnish" }, { "line_type": "ul", "section": "Equipment", "text": "Large pot or Dutch oven with a lid" }, { "line_type": "ul", "section": "Equipment", "text": "Wooden spoon or spatula" }, { "line_type": "ul", "section": "Equipment", "text": "Knife" }, { "line_type": "ol", "section": "Procedure", "text": "In a large pot, heat the olive oil over medium heat." }, { "line_type": "ol", "section": "Procedure", "text": "Add the chopped onion and minced garlic. Sauté until the onion becomes translucent and fragrant." }, { "line_type": "ol", "section": "Procedure", "text": "Add the chicken pieces to the pot and brown them on all sides." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the diced tomatoes, tomato paste, harissa paste, cumin, paprika, cayenne pepper, coriander, caraway seeds, salt, and pepper. Mix well to coat the chicken with the spices." }, { "line_type": "ol", "section": "Procedure", "text": "Pour in the water or chicken broth and bring the mixture to a boil." }, { "line_type": "ol", "section": "Procedure", "text": "Reduce the heat to low, cover the pot with a lid, and let simmer for about 1 hour, or until the chicken is tender and cooked through." }, { "line_type": "ol", "section": "Procedure", "text": "Taste and adjust the seasoning if needed." }, { "line_type": "ol", "section": "Procedure", "text": "Serve the hot, garnished with freshly chopped parsley. Accompany with bread or couscous to soak up the flavorful sauce." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Harissa paste is a spicy chili paste commonly used in North African cuisine. Adjust the amount according to your desired level of heat." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Feel free to add vegetables like bell peppers or carrots to the dish for added flavor and texture." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "For a richer sauce, you can add a dollop of butter or a drizzle of olive oil before serving." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Allow the dish to rest for a few minutes before serving to allow the flavors to meld together." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Substitute the chicken with other meats such as beef or lamb for a different flavor experience." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Customize the spice blend by adding other spices such as cinnamon or ginger for a unique twist." } ], "title": "Harissa bil Djaj (Libyan Chicken Harissa)", "url": "https://en.wikibooks.org/wiki/Cookbook:Harissa_bil_Djaj_(Libyan_Chicken_Harissa)" }

{ "infobox": { "category": "/wiki/Category:Sauce_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Harrisa is an extremely spicy chile paste used in North African cooking, mostly in Morocco, Tunisia and Algeria, although strains can be found in all neighboring countries." }, { "line_type": "ul", "section": "Ingredients", "text": "Chiles, with stems and seeds removed" }, { "line_type": "ul", "section": "Ingredients", "text": "Olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Garlic" }, { "line_type": "ul", "section": "Ingredients", "text": "Cumin" }, { "line_type": "ul", "section": "Ingredients", "text": "Cinnamon" }, { "line_type": "ul", "section": "Ingredients", "text": "Coriander" }, { "line_type": "ul", "section": "Ingredients", "text": "Caraway" }, { "line_type": "ol", "section": "Procedure", "text": "Blend all ingredients together to form a smooth paste." }, { "line_type": "ol", "section": "Procedure", "text": "Use or store in the fridge." }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "Mixed with mayonnaise, this paste makes an excellent side dish for chicken and cooked meats, particularly lamb. It can be used sparingly as a marinade or served with yogurt as a sauce." }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "By covering the paste with a little olive oil, it can be stored for several months allowing the sauce to take on a richer flavour. It is not recommended to store in a humid or damp environment." } ], "title": "Harrisa", "url": "https://en.wikibooks.org/wiki/Cookbook:Harrisa" }

{ "infobox": { "category": "/wiki/Category:Sauce_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "This page incorporates text from the public domain cookbook Household Cyclopedia by Henry Hartshorne." }, { "line_type": "ul", "section": "Ingredients", "text": "1 gallon strong stale beer" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pound pickled anchovies, rinsed" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pound shallots, peeled" }, { "line_type": "ul", "section": "Ingredients", "text": "½ ounce mace" }, { "line_type": "ul", "section": "Ingredients", "text": "½ ounce cloves" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ ounce whole peppercorns" }, { "line_type": "ul", "section": "Ingredients", "text": "3–4 large races of ginger" }, { "line_type": "ul", "section": "Ingredients", "text": "2 quarts large mushroom flaps, rubbed to pieces" }, { "line_type": "ol", "section": "Procedure", "text": "Combine the beer, anchovies, shallots, mace, cloves, peppercorns, ginger, and mushrooms in a pot. Let simmer until reduced by half." }, { "line_type": "ol", "section": "Procedure", "text": "Strain through cloth, and cool." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The stronger and staler the beer the better will be the catsup." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Try adding a spoonful of sauce to 1 pound of melted butter to make a fish sauce." } ], "title": "Hartshorne Catsup for Sea-stores", "url": "https://en.wikibooks.org/wiki/Cookbook:Hartshorne_Catsup_for_Sea-stores" }

{ "infobox": { "category": "/wiki/Category:Sauce_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "This page incorporates text from the public domain cookbook Household Cyclopedia by Henry Hartshorne." }, { "line_type": "ul", "section": "Ingredients", "text": "24 anchovies, boned and chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "10 shallots, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1 handful scraped horseradish" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ ounce mace" }, { "line_type": "ul", "section": "Ingredients", "text": "1 quart white wine" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pint red wine" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pint water" }, { "line_type": "ul", "section": "Ingredients", "text": "1 lemon, sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "½ pint anchovy liquor" }, { "line_type": "ul", "section": "Ingredients", "text": "12 cloves" }, { "line_type": "ul", "section": "Ingredients", "text": "12 whole peppercorns" }, { "line_type": "ol", "section": "Procedure", "text": "Combine anchovies, shallots, horseradish, mace, wine, water, lemon, anchovy liquor, cloves, and peppercorns in a saucepan." }, { "line_type": "ol", "section": "Procedure", "text": "Boil until reduced to 1 quart, then strain and cool." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You can make a sauce by combining 2 spoonfuls with 1 pound butter." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Try loosening some of the sauce with hot water and thickening with a piece of butter rolled in flour." } ], "title": "Hartshorne Catsup for Sea-stores II", "url": "https://en.wikibooks.org/wiki/Cookbook:Hartshorne_Catsup_for_Sea-stores_II" }

{ "infobox": { "category": "/wiki/Category:Sauce_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "This page incorporates text from the public domain cookbook Household Cyclopedia by Henry Hartshorne." }, { "line_type": "ul", "section": "Ingredients", "text": "½ pint cream" }, { "line_type": "ul", "section": "Ingredients", "text": "Hare or venison" }, { "line_type": "ul", "section": "Ingredients", "text": "2 egg yolks" }, { "line_type": "ul", "section": "Ingredients", "text": "Some onion" }, { "line_type": "ul", "section": "Ingredients", "text": "Butter" }, { "line_type": "ul", "section": "Ingredients", "text": "Flour" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ol", "section": "Procedure", "text": "Run the cream over the hare or venison just before frothing it, and catch it in a dish" }, { "line_type": "ol", "section": "Procedure", "text": "Boil the cream up with the yolks, onion, and a piece of butter rolled in flour and salt." } ], "title": "Hartshorne Cream Sauce for a Hare", "url": "https://en.wikibooks.org/wiki/Cookbook:Hartshorne_Cream_Sauce_for_a_Hare" }

{ "infobox": { "category": "/wiki/Category:Sauce_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "This page incorporates text from the public domain cookbook Household Cyclopedia by Henry Hartshorne." }, { "line_type": "ul", "section": "Ingredients", "text": "2 glasses red wine" }, { "line_type": "ul", "section": "Ingredients", "text": "1 glass vinegar" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tsp cullis (strong meat broth)" }, { "line_type": "ul", "section": "Ingredients", "text": "A bit of sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 onion, sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "A little cinnamon" }, { "line_type": "ul", "section": "Ingredients", "text": "1 bay leaf" }, { "line_type": "ol", "section": "Procedure", "text": "Combine all ingredients in a saucepan." }, { "line_type": "ol", "section": "Procedure", "text": "Simmer for 15 minutes." } ], "title": "Hartshorne Sweet Sauce", "url": "https://en.wikibooks.org/wiki/Cookbook:Hartshorne_Sweet_Sauce" }

{ "infobox": { "category": "/wiki/Category:American_recipes", "difficulty": 3, "servings": "2–4", "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Hash browns or hashed browns are a simple potato preparation in which potato pieces are pan-fried after being shredded, julienned, diced, or riced. They are considered a breakfast food and are often served with ketchup. This recipe refers to the shredded version, which is the most common in many parts of the United States." }, { "line_type": "ul", "section": "Ingredients", "text": "2 potatoes, washed" }, { "line_type": "ul", "section": "Ingredients", "text": "½ onion, finely chopped (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Cooking oil (canola is good—see smoke point information)" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons flour OR 1 egg" }, { "line_type": "ol", "section": "Procedure", "text": "Grate the raw potatoes with a cheese grater, place them into a bowl and cover completely with water. Let sit for 10 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Drain the grated potatoes well; if this is not done thoroughly the potatoes will steam instead of fry." }, { "line_type": "ol", "section": "Procedure", "text": "Mix in chopped onions by hand." }, { "line_type": "ol", "section": "Procedure", "text": "Mix the egg OR flour into the hash brown mixture evenly. This will allow the hash browns to stay together when frying." }, { "line_type": "ol", "section": "Procedure", "text": "Place a large frying pan on medium-high heat and add enough oil to provide a thin coating over the entire bottom of the pan." }, { "line_type": "ol", "section": "Procedure", "text": "When the oil has come up to temperature apply a large handful of potatoes to the pan and reshape into a patty that is about ¼–½ inch (6–12 mm) thick. The thinner the patty, the crispier the hash browns will be throughout." }, { "line_type": "ol", "section": "Procedure", "text": "Flip when they are crisp and brown on the cooking side. They should also stick together nicely before they are flipped. This should take about 5–8 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "The hash browns are done when the new side is brown and crispy. This should take another 3–5 minutes." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Try using rosemary instead of the onion." } ], "title": "Hash Browns", "url": "https://en.wikibooks.org/wiki/Cookbook:Hash_Browns" }

{ "infobox": { "category": "/wiki/Category:Casserole_recipes", "difficulty": 2, "servings": null, "time": "40 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "This potato casserole recipe is a long-time favorite in Utah. It is super fattening but very good. You can reduce the fat by using low fat cheese and fat free sour cream, and omit the butter. You can also use low-fat cream of chicken soup." }, { "line_type": "ul", "section": "Ingredients", "text": "32 oz frozen hash browns" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups shredded cheddar cheese" }, { "line_type": "ul", "section": "Ingredients", "text": "1 can cream of chicken soup" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup sour cream" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup melted butter (you can omit this to save calories and reduce the fat content)" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup chopped green onions (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon salt" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup corn flakes cereal tossed with 1 tablespoon melted butter for topping" }, { "line_type": "ol", "section": "Procedure", "text": "Combine all ingredients except cornflakes in a large bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Transfer the mixture to an 11x13-inch glass baking dish." }, { "line_type": "ol", "section": "Procedure", "text": "Sprinkle the corn flake mixture on top." }, { "line_type": "ol", "section": "Procedure", "text": "Bake at 350°F for 40 minutes. It's done when it is all bubbly and a little bit browned on top." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You can mince up a white or yellow onion and use in place of green onion." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "For a milder onion flavor you could substitute chives for the green onions." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Instead of hash browns, you can also use those frozen potatoes O'Brien that have chunks of peppers in them." } ], "title": "Hashbrown Casserole", "url": "https://en.wikibooks.org/wiki/Cookbook:Hashbrown_Casserole" }

{ "infobox": { "category": "/wiki/Category:Albanian_recipes", "difficulty": null, "servings": "4–5", "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Hasude is an Albanian dessert.[1]" }, { "line_type": "ul", "section": "Ingredients", "text": "1¼ cup (300 g) cornstarch" }, { "line_type": "ul", "section": "Ingredients", "text": "6–7 tablespoons butter" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (240 g) white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups (480 ml) water" }, { "line_type": "ol", "section": "Procedure", "text": "Melt butter in pot over medium-high heat. Gradually mix in the cornstarch." }, { "line_type": "ol", "section": "Procedure", "text": "Once all the cornstarch is added, cook until the mass becomes yellow. Sweeten with some sugar." }, { "line_type": "ol", "section": "Procedure", "text": "Separately prepare a syrup using the remaining sugar and water." }, { "line_type": "ol", "section": "Procedure", "text": "After it is done cooking, shape the mass using a spoon or plastic shapes, and pour the syrup on top." }, { "line_type": "ol", "section": "References", "text": "↑ \"Hasude – cornstarch pudding\". Mandarina. 2016-05-18. Retrieved 2023-04-17." } ], "title": "Hasude (Albanian Cornstarch Pudding)", "url": "https://en.wikibooks.org/wiki/Cookbook:Hasude_(Albanian_Cornstarch_Pudding)" }

{ "infobox": { "category": "/wiki/Category:Pudding_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Haupia is a Hawaiian pudding made of coconut milk and cornstarch (originally Polynesian arrowroot starch)." }, { "line_type": "ul", "section": "Ingredients", "text": "3 cups coconut milk" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 dash salt" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup cornstarch" }, { "line_type": "ol", "section": "Procedure", "text": "Mix coconut milk with sugar and salt over a medium heat." }, { "line_type": "ol", "section": "Procedure", "text": "Slowly add cornstarch and stir until thickened." }, { "line_type": "ol", "section": "Procedure", "text": "Pour into a pan or square form." }, { "line_type": "ol", "section": "Procedure", "text": "Cool for 1 hour or until fully set." }, { "line_type": "ol", "section": "Procedure", "text": "Unmold and cut into squares." } ], "title": "Haupia (Hawaiian Coconut Pudding)", "url": "https://en.wikibooks.org/wiki/Cookbook:Haupia_(Hawaiian_Coconut_Pudding)" }

{ "infobox": { "category": "/wiki/Category:Meat_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Hawawshi is a popular Egyptian street food consisting of flavorful meat fillings encased in a crispy pastry. It is a delicious and convenient dish that is often enjoyed as a quick snack or as part of a meal. Hawawshi is known for its aromatic spices and rich flavors, making it a favorite among locals and visitors alike." }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "2 medium onions, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cloves garlic, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "2 bell peppers, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "500 grams ground beef or lamb" }, { "line_type": "ul", "section": "Ingredients", "text": "2 teaspoons ground cumin" }, { "line_type": "ul", "section": "Ingredients", "text": "2 teaspoons ground paprika" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon ground coriander" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon cayenne pepper (optional, for spice)" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Black pepper to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "4–6 pieces of soft flatbread or pita bread" }, { "line_type": "ul", "section": "Equipment", "text": "Skillet or frying pan" }, { "line_type": "ul", "section": "Equipment", "text": "Wooden spoon or spatula" }, { "line_type": "ul", "section": "Equipment", "text": "Knife for chopping and mincing" }, { "line_type": "ul", "section": "Equipment", "text": "Cutting board" }, { "line_type": "ul", "section": "Equipment", "text": "Oven or grill" }, { "line_type": "ol", "section": "Procedure", "text": "In a skillet or frying pan, heat the olive oil over medium heat." }, { "line_type": "ol", "section": "Procedure", "text": "Add the finely chopped onions and minced garlic. Sauté until the onions become translucent and the garlic becomes fragrant." }, { "line_type": "ol", "section": "Procedure", "text": "Add the finely chopped bell peppers to the skillet and cook until they are soft and slightly caramelized." }, { "line_type": "ol", "section": "Procedure", "text": "Add the ground beef or lamb to the skillet and break it up with a wooden spoon or spatula. Cook until the meat is browned and cooked through." }, { "line_type": "ol", "section": "Procedure", "text": "Season the meat mixture with ground cumin, ground paprika, ground coriander, cayenne pepper (if desired), salt, and black pepper. Stir well to combine the spices and ensure they are evenly distributed." }, { "line_type": "ol", "section": "Procedure", "text": "Preheat the oven to 180°C (350°F) or preheat a grill." }, { "line_type": "ol", "section": "Procedure", "text": "Cut the flatbread or pita bread into square or triangular shapes, depending on your preference." }, { "line_type": "ol", "section": "Procedure", "text": "Place a generous amount of the meat mixture onto one side of each bread piece, leaving some space around the edges." }, { "line_type": "ol", "section": "Procedure", "text": "Fold the bread over the meat filling to create a pocket or triangle shape. Press the edges firmly to seal the filling inside." }, { "line_type": "ol", "section": "Procedure", "text": "Place the filled bread pieces on a baking sheet or grill and bake or grill them until they are golden brown and crispy, usually about 10–15 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the hawawshi from the oven or grill and let them cool slightly before serving." } ], "title": "Hawawshi (Egyptian Meat Pies)", "url": "https://en.wikibooks.org/wiki/Cookbook:Hawawshi_(Egyptian_Meat_Pies)" }

{ "infobox": { "category": "/wiki/Category:Beverage_recipes", "difficulty": 1, "servings": ">8 servings", "time": "~10 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Hawthorn Tea is a sweetened beverage made from hawthorn, herbs, and lemon juice. It is thought by some to improve the immune system, and to alleviate symptoms of flu and sore throat." }, { "line_type": "ul", "section": "Ingredients", "text": "1 L water" }, { "line_type": "ul", "section": "Ingredients", "text": "1 hawthorn tea bag" }, { "line_type": "ul", "section": "Ingredients", "text": "1 one small sprig rosemary (just the leaves)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 one small sprig sage (just the leaves)" }, { "line_type": "ul", "section": "Ingredients", "text": "7 thin slices of fresh ginger" }, { "line_type": "ul", "section": "Ingredients", "text": "3 soupspoons sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "5 soupspoons lemon juice" }, { "line_type": "ol", "section": "Procedure", "text": "Combine the water, tea bag, rosemary, sage, and ginger. Boil briefly, then remove from heat and let steep for 5–10 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Filter the tea to remove solids, and mix in the sugar and the lemon juice." }, { "line_type": "ol", "section": "Procedure", "text": "Cool and serve." } ], "title": "Hawthorn Tea", "url": "https://en.wikibooks.org/wiki/Cookbook:Hawthorn_Tea" }

{ "infobox": { "category": "/wiki/Category:Dessert_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "4 cups whole milk" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "6 sheets gelatin" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp vanilla extract" }, { "line_type": "ul", "section": "Ingredients", "text": "1 vanilla bean, seeded" }, { "line_type": "ul", "section": "Ingredients", "text": "1 oz (28 g) hazelnut liqueur" }, { "line_type": "ul", "section": "Ingredients", "text": "1 oz (28 g) black raspberry liqueur" }, { "line_type": "ol", "section": "Procedure", "text": "Heat all ingredients in a saucepan over medium-low heat until gelatin is melted." }, { "line_type": "ol", "section": "Procedure", "text": "Pour into ramekins, and chill until set (usually 6 hours, but they are better left overnight)." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with fresh berries or a berry sauce." } ], "title": "Hazelnut and Black Raspberry Panna Cotta", "url": "https://en.wikibooks.org/wiki/Cookbook:Hazelnut_and_Black_Raspberry_Panna_Cotta" }

{ "infobox": { "category": "/wiki/Category:Beverage_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "As this recipe shows, it's actually really easy to create your own sodas." }, { "line_type": "ul", "section": "Ingredients", "text": "2 volumes hazelnut-flavored syrup" }, { "line_type": "ul", "section": "Ingredients", "text": "1 volume heavy cream" }, { "line_type": "ul", "section": "Ingredients", "text": "2 volume seltzer water" }, { "line_type": "ol", "section": "Procedure", "text": "Combine all ingredients." }, { "line_type": "ol", "section": "Procedure", "text": "Serve cold over ice." } ], "title": "Hazelnut Cream Soda", "url": "https://en.wikibooks.org/wiki/Cookbook:Hazelnut_Cream_Soda" }

{ "infobox": { "category": "/wiki/Category:Meringue_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "This recipe for hazelnut meringue can be used to make smaller meringue cookies or larger discs to serve as the base of another dessert such as a pavlova." }, { "line_type": "ul", "section": "Ingredients", "text": "1 lb (500 g) egg whites" }, { "line_type": "ul", "section": "Ingredients", "text": "1 lb (500 g) superfine sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 lb (500 g) confectioners' sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 lb (500 g) skinned hazelnuts, finely chopped" }, { "line_type": "ol", "section": "Preparation", "text": "Whip the egg whites to soft peaks." }, { "line_type": "ol", "section": "Preparation", "text": "Gradually beat in the caster sugar, little by little, and continue whipping to form stiff peaks." }, { "line_type": "ol", "section": "Preparation", "text": "Fold in the confectioners' sugar and nuts, working carefully to avoid deflating the egg whites." }, { "line_type": "ol", "section": "Preparation", "text": "Line a baking sheet with parchment paper. With a pencil, draw circles of the desired diameter using a plate or cake tin." }, { "line_type": "ol", "section": "Preparation", "text": "Using a pastry bag with a ½-inch plain round tip, pipe a spiral, starting at the centre of the circles, working outward toward the edge forming a disc about ½ inch thick." }, { "line_type": "ol", "section": "Preparation", "text": "Bake at 250°F (120°C) until crisp and very lightly browned, 1½ to 2 hours." } ], "title": "Hazelnut Meringue", "url": "https://en.wikibooks.org/wiki/Cookbook:Hazelnut_Meringue" }

{ "infobox": { "category": "/wiki/Category:Dessert_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "10 egg whites" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup caster sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "200 g (7 oz) hazelnut meal" }, { "line_type": "ul", "section": "Ingredients", "text": "250 ml (8 fl oz) cream" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp instant coffee powder" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp cocoa powder" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat oven to very hot—about 230°C (450°F)." }, { "line_type": "ol", "section": "Procedure", "text": "Whip egg whites with electric mixer to soft peaks. While whipping, very gradually add the caster sugar, and continue whipping to stiff peaks." }, { "line_type": "ol", "section": "Procedure", "text": "Gently fold hazelnut meal into the beaten egg whites." }, { "line_type": "ol", "section": "Procedure", "text": "Line a 40 x 25 cm (16 x 10-inch) baking pan with foil. Spread mixture evenly into tray. Do not bang the tray—it is important to keep as much air in the cake as possible." }, { "line_type": "ol", "section": "Procedure", "text": "Once cake is in oven, immediately turn temperature down to 180°C (350°F). Bake for 20 minutes, or until cake is sealed and springs back when touched lightly with finger." }, { "line_type": "ol", "section": "Procedure", "text": "Allow cake to cool in the tray. It should only be about 1 inch high." }, { "line_type": "ol", "section": "Procedure", "text": "Once cooled, cut cake into 3 equal sections to be stacked on top of each other." }, { "line_type": "ol", "section": "Procedure", "text": "In a bowl, dissolve coffee and cocoa into cream. Once dissolved, whip cream to stiff peaks." }, { "line_type": "ol", "section": "Procedure", "text": "Layer cream between the sections of cake to make a log. Decorate top with extra cream." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The cake is best made the day before serving to allow the flavors to mature." } ], "title": "Hazelnut Torte", "url": "https://en.wikibooks.org/wiki/Cookbook:Hazelnut_Torte" }

{ "infobox": { "category": "/wiki/Category:Soup_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "The original contributor of this recipe noted that the recipe originated from their mother, who used to make it for them." }, { "line_type": "ul", "section": "Ingredients", "text": "1 pound beef round steak, cut into ¾-inch cubes" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon margarine" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup chopped onion" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cans (28 ounces) beef broth" }, { "line_type": "ul", "section": "Ingredients", "text": "4 cups water" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup sliced celery" }, { "line_type": "ul", "section": "Ingredients", "text": "2 teaspoons dried basil leaves" }, { "line_type": "ul", "section": "Ingredients", "text": "1 can (14.5 ounces) stewed tomatoes" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups sliced carrots" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups bow-tie noodles" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups torn fresh spinach leaves" }, { "line_type": "ol", "section": "Procedure", "text": "In a 4-quart saucepan over medium-high heat, brown beef in margarine." }, { "line_type": "ol", "section": "Procedure", "text": "Add onion; cook until tender." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in beef broth, water, celery, and basil; bring to a boil." }, { "line_type": "ol", "section": "Procedure", "text": "Cover; reduce heat and simmer 1 hour." }, { "line_type": "ol", "section": "Procedure", "text": "Add tomatoes, carrots, noodles; bring to a boil." }, { "line_type": "ol", "section": "Procedure", "text": "Reduce heat and simmer, uncovered, 25 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in spinach; cook 5 minutes more." }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "For a hearty stew, remove 1 cup broth from soup, and stir in 3 tablespoons flour until smooth. Return mixture to soup; cook and stir until thickened." } ], "title": "Hearty Beef Vegetable Soup", "url": "https://en.wikibooks.org/wiki/Cookbook:Hearty_Beef_Vegetable_Soup" }

{ "infobox": { "category": "/wiki/Category:Sauce_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "A classic recipe by the Heinz corporation, this sauce will go great with any burger and it's easy to make to boot." }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup Heinz mayonnaise" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup Heinz tomato ketchup" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup Heinz sweet relish" }, { "line_type": "ul", "section": "Ingredients", "text": "1 Tbsp Heinz apple cider vinegar" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tsp granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 ½ Tbsp jarred minced garlic" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pinch salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pinch pepper" }, { "line_type": "ol", "section": "Procedure", "text": "Combine all ingredients in a bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Let sit for 30 minutes to allow flavors to blend together." } ], "title": "Heinz Burger Sauce", "url": "https://en.wikibooks.org/wiki/Cookbook:Heinz_Burger_Sauce" }

{ "infobox": { "category": "/wiki/Category:Pancake_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Henry Thiele's Pancake is a German pancake recipe developed in the 1930s at Henry Thiele's Restaurant in Portland, Oregon. The restaurant was demolished in the 1990s, now the location of Thiele Square. The original recipe contributors developed this version years ago to enjoy on New Year's Day." }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups whole milk" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ tsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups flour" }, { "line_type": "ul", "section": "Ingredients", "text": "4 standard eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "8 Tbsp butter" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat oven to 500°F." }, { "line_type": "ol", "section": "Procedure", "text": "Combine milk, salt, and sugar. Mix in flour gradually. Mix in eggs." }, { "line_type": "ol", "section": "Procedure", "text": "For each pancake, melt 2 Tbsp butter in a pan. Pour about 1¼ cups batter into melted butter. While batter is frying gather up the batter in some places to make ridges." }, { "line_type": "ol", "section": "Procedure", "text": "When batter is consistency of medium scrambled eggs, put into oven for 5 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from oven; flip pancake in pan; replace into oven for another 2.5 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from oven; add generous amount of lemon juice and small amount maple syrup. Roll pancake into a cigar shape. Add lemon juice, maple syrup, and powdered sugar in that order. Eat." } ], "title": "Henry Thiele's Pancake", "url": "https://en.wikibooks.org/wiki/Cookbook:Henry_Thiele%27s_Pancake" }

{ "infobox": { "category": "/wiki/Category:Biscuit_recipes", "difficulty": 2, "servings": "8", "time": "25 minutes" }, "text_lines": [ { "line_type": "ol", "section": "Procedure", "text": "Preheat oven to 450 °F. Have an ungreased baking sheet ready." }, { "line_type": "ol", "section": "Procedure", "text": "In a large bowl, combine both flours, baking powder, salt, and spices. Mix well." }, { "line_type": "ol", "section": "Procedure", "text": "Add margarine, and mix with a fork or pastry blender until mixture resembles coarse crumbs." }, { "line_type": "ol", "section": "Procedure", "text": "Add milk. Stir until dry ingredients are moistened." }, { "line_type": "ol", "section": "Procedure", "text": "Place dough on a floured surface and knead a few times just until dough holds together in a ball. Add a small amount of flour if dough is sticky." }, { "line_type": "ol", "section": "Procedure", "text": "Roll dough or press with your hands to ½-inch thickness. Using a 3-inch biscuit cutter or a glass, cut out 8 biscuits. Scraps can be put together and rolled again." }, { "line_type": "ol", "section": "Procedure", "text": "Place biscuits on baking sheet. Bake 10 minutes, or until lightly browned." }, { "line_type": "ol", "section": "Procedure", "text": "Remove to a wire rack. Serve hot." }, { "line_type": "p", "section": "Procedure", "text": "" } ], "title": "Herb Biscuits", "url": "https://en.wikibooks.org/wiki/Cookbook:Herb_Biscuits" }

{ "infobox": { "category": "/wiki/Category:Bread_recipes", "difficulty": 3, "servings": null, "time": "Prep: 8 to 10 minutes.Cooking: 15 minutes+ depending on size" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Herb bubble bread is nice type of bread that is a good accompaniment to any meal. This recipe is for use with a bread machine." }, { "line_type": "ul", "section": "Ingredients", "text": "4 ounces water" }, { "line_type": "ul", "section": "Ingredients", "text": "4 ounces milk" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 standard egg, beaten" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons softened butter or margarine" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "2 ½ cups bread flour" }, { "line_type": "ul", "section": "Ingredients", "text": "2 ¼ teaspoons active dry yeast" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup butter or margarine" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon paprika" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup grated Parmesan cheese" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon garlic powder" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon dried minced onion" }, { "line_type": "ul", "section": "Ingredients", "text": "⅛ teaspoon ground savory" }, { "line_type": "ul", "section": "Special equipment", "text": "Bread machine" }, { "line_type": "ul", "section": "Special equipment", "text": "Loaf pan" }, { "line_type": "ol", "section": "Procedure", "text": "Measure all ingredients for the dough into the bread pan. Set your bread machine to the dough setting." }, { "line_type": "ol", "section": "Procedure", "text": "Remove dough after it's finished mixing in the bread machine." }, { "line_type": "ol", "section": "Procedure", "text": "In a small bowl, combine the herb mixture in the order listed." }, { "line_type": "ol", "section": "Procedure", "text": "Preheat oven to 350°F (180°C)." }, { "line_type": "ol", "section": "Procedure", "text": "Divide the dough into 12–16 equal parts and shape into balls." }, { "line_type": "ol", "section": "Procedure", "text": "Roll each ball into the herb mixture and arrange in greased loaf pan." }, { "line_type": "ol", "section": "Procedure", "text": "Cover with a cloth and let rise in a draft-free place until doubled (about 30 minutes)." }, { "line_type": "ol", "section": "Procedure", "text": "Bake for 25–30 minutes or until brown." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "All ingredients should be at room temperature (70–80°F/21–27°C)." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Cooking times may vary between various models of ovens." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "This dough can also be made into 12–16 rolls/buns, 6–8 mini loaves, or 1 regular sized loaf of bread." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "To cut the cooking time in half, preheat oven to 400°C. Then bake for 15 minutes and your rolls/buns or mini loaves will come out golden brown. You might want to cook it slightly longer for a regular size loaf of this bread." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You can use all-purpose flour if you don't happen to have bread flour." } ], "title": "Herb Bubble Bread", "url": "https://en.wikibooks.org/wiki/Cookbook:Herb_Bubble_Bread" }

{ "infobox": { "category": "/wiki/Category:Fish_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Oregano, dill, parsley, and rosemary give a Greek feel to regular snapper." }, { "line_type": "ul", "section": "Ingredients", "text": "1 ea. (2 lb) whole red snapper, cleaned, fins removed and head and tail left intact" }, { "line_type": "ul", "section": "Ingredients", "text": "Olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "½ bunch dill" }, { "line_type": "ul", "section": "Ingredients", "text": "½ bunch oregano" }, { "line_type": "ul", "section": "Ingredients", "text": "½ bunch flat-leaf parsley" }, { "line_type": "ul", "section": "Ingredients", "text": "2 sprigs rosemary" }, { "line_type": "ul", "section": "Ingredients", "text": "½ bunch thyme" }, { "line_type": "ul", "section": "Ingredients", "text": "Several thin slices of red onion" }, { "line_type": "ul", "section": "Ingredients", "text": "6 cloves garlic, smashed" }, { "line_type": "ul", "section": "Ingredients", "text": "Several thin slices of lemon" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup white wine" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup seafood stock" }, { "line_type": "ol", "section": "Procedure", "text": "Coat fish with olive oil, then sprinkle liberally with salt and freshly-ground black pepper, inside and out." }, { "line_type": "ol", "section": "Procedure", "text": "Stuff cavity with herbs, garlic, onion, and lemon. Score skin in a diamond pattern." }, { "line_type": "ol", "section": "Procedure", "text": "Combine seafood stock and white wine in a gallon size zip-top plastic bag. Insert fish, remove as much air as possible, and refrigerate for at least 30 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Grill over medium high heat for 6–8 minutes per side. Remove and rest for 7 minutes. Serve." } ], "title": "Herb Grilled Snapper", "url": "https://en.wikibooks.org/wiki/Cookbook:Herb_Grilled_Snapper" }

{ "infobox": { "category": "/wiki/Category:Beef_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 ea. (14 ounces) strip steak" }, { "line_type": "ul", "section": "Ingredients", "text": "1 ¼ tsp rosemary, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tsp thyme, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp finely-chopped flat-leaf parsley" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Freshly-ground black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Extra-virgin olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup soaked mesquite wood chips" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tsp vegetable oil" }, { "line_type": "ul", "section": "Special equipment", "text": "4 ½ pounds charcoal briquets" }, { "line_type": "ul", "section": "Special equipment", "text": "A few sheets of newspaper" }, { "line_type": "ol", "section": "Procedure", "text": "Brush steak with extra-virgin olive oil. Sprinkle with salt and freshly ground black pepper and press on the herbs. Bring to room temperature." }, { "line_type": "ol", "section": "Procedure", "text": "Put charcoal in the top compartment of a large chimney." }, { "line_type": "ol", "section": "Procedure", "text": "Moisten newspaper with vegetable oil. Wad up and place under charcoal compartment. Light and wait 15 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Once coals have heated, spread out evenly in the bottom of a grill. Toss in mesquite chips." }, { "line_type": "ol", "section": "Procedure", "text": "Grill steak over the hottest part of the grill for 1 ½ minutes. Rotate 90° and cook for another 1 ½ minutes. Flip and repeat this process on the other side." }, { "line_type": "ol", "section": "Procedure", "text": "Move steak to a cooler part of the grill and cook, turning often, until desired doneness (140°F for medium rare, 155°F for medium, 165°F for toast)." }, { "line_type": "ol", "section": "Procedure", "text": "Remove and let rest for 7 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Slice thinly across the grain on a bias. Serve warm." } ], "title": "Herb Grilled Strip Steaks", "url": "https://en.wikibooks.org/wiki/Cookbook:Herb_Grilled_Strip_Steaks" }

{ "infobox": { "category": "/wiki/Category:Beverage_recipes", "difficulty": 1, "servings": "4", "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "0.75 L rosehip tea" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tbsp honey" }, { "line_type": "ul", "section": "Ingredients", "text": "2 oranges, juiced" }, { "line_type": "ul", "section": "Ingredients", "text": "5 drops orange flower extract" }, { "line_type": "ul", "section": "Ingredients", "text": "1 lime, cut into pieces" }, { "line_type": "ul", "section": "Ingredients", "text": "1 lemon, cut into pieces" }, { "line_type": "ol", "section": "Procedure", "text": "Sweeten the rosehip tea with the honey and allow to chill." }, { "line_type": "ol", "section": "Procedure", "text": "Add orange juice and orange flower extract." }, { "line_type": "ol", "section": "Procedure", "text": "Divide the lime and lemon between 4 large glasses, and add the tea." }, { "line_type": "ol", "section": "Procedure", "text": "Serve ice-cold." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Note that mint tea, berry tea, or other herbal teas may replace the rosehip tea. However discard orange flower extract in these cases; add mint or fresh fruit instead." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "An artificial sweetener may be used instead of honey." } ], "title": "Herbal Iced Tea", "url": "https://en.wikibooks.org/wiki/Cookbook:Herbal_Iced_Tea" }

{ "infobox": { "category": "/wiki/Category:Corn_recipes", "difficulty": 2, "servings": null, "time": "20 minutes" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "½ cup butter, softened" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoon minced fresh parsley" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons minced fresh chives" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon dried thyme" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon salt" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ teaspoon cayenne pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "7 ears sweet corn, husks and silks carefully removed" }, { "line_type": "ol", "section": "Procedure", "text": "Combine all ingredients except corn in small bowl. Mix well." }, { "line_type": "ol", "section": "Procedure", "text": "Measure about 1 tablespoon of the mixture and spread over each ear of corn." }, { "line_type": "ol", "section": "Procedure", "text": "Wrap each ear of corn in heavy foil." }, { "line_type": "ol", "section": "Procedure", "text": "Grill over medium heat 10–15 minutes, or until tender." } ], "title": "Herbed Corn", "url": "https://en.wikibooks.org/wiki/Cookbook:Herbed_Corn" }

{ "infobox": { "category": "/wiki/Category:Soup_recipes", "difficulty": 2, "servings": "4", "time": "1 hour" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup diced onion" }, { "line_type": "ul", "section": "Ingredients", "text": "1 can (14 ounces) diced tomatoes" }, { "line_type": "ul", "section": "Ingredients", "text": "1½ cups chicken or vegetable broth" }, { "line_type": "ul", "section": "Ingredients", "text": "1 can (16 ounces) tomato sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon fresh snipped basil (or 1 teaspoon dried)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon fresh snipped thyme (or ¼ teaspoon dried)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 dash pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons balsamic vinegar (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "4–6 fresh basil leaves (optional), sliced thinly into strips" }, { "line_type": "ol", "section": "Procedure", "text": "In a 2-quart saucepan, sauté onion in olive oil until tender but not browned." }, { "line_type": "ol", "section": "Procedure", "text": "Add tomatoes, broth, tomato sauce, basil, thyme and pepper." }, { "line_type": "ol", "section": "Procedure", "text": "Bring to a boil." }, { "line_type": "ol", "section": "Procedure", "text": "Reduce heat, cover and simmer 20 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in vinegar, if desired, just prior to serving." }, { "line_type": "ol", "section": "Procedure", "text": "Ladle into bowls and garnish with basil strips." } ], "title": "Herbed Tomato Soup", "url": "https://en.wikibooks.org/wiki/Cookbook:Herbed_Tomato_Soup" }

{ "infobox": { "category": "/wiki/Category:Cookie_recipes", "difficulty": 3, "servings": "8", "time": "30 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Template:Nutritionsummary\nCookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Desserts" }, { "line_type": "p", "section": null, "text": "Hermits are chewy molasses spice cookies. This version is on the strong side of the spectrum so those who prefer less hot-tasting food should hold back on the cloves and ginger." }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups (275 g/9.7 oz) all-purpose flour" }, { "line_type": "ul", "section": "Ingredients", "text": "⅔ cup (65 g/2.3 oz) seedless raisins (a handful more if you like them)" }, { "line_type": "ul", "section": "Ingredients", "text": "⅔ cup (120 g/4.2 oz) packed dark brown sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "2½ teaspoons ground ginger" }, { "line_type": "ul", "section": "Ingredients", "text": "2 teaspoons ground cinnamon" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon ground cloves" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon baking powder" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon salt" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup (175 g/6.2 oz) molasses" }, { "line_type": "ul", "section": "Ingredients", "text": "6 tablespoons butter, melted" }, { "line_type": "ul", "section": "Ingredients", "text": "2 teaspoons vanilla extract" }, { "line_type": "ul", "section": "Ingredients", "text": "1 egg" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat oven to 375°F/190°C." }, { "line_type": "ol", "section": "Procedure", "text": "Line a sheet pan with parchment paper." }, { "line_type": "ol", "section": "Procedure", "text": "In a large bowl, stir together flour, raisins, brown sugar, ginger, cinnamon, cloves, baking powder, and salt until well combined; watch the brown sugar to ensure that it doesn't clump—it will want to do so and brown sugar clumps coated in flour look a lot like raisins coated in flour." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in molasses, butter, vanilla, and egg until fully integrated. Shape the dough in two strips (approximately 6 × 3 in/15 × 7.6 cm) separated by at least 1.5 in (3.8 cm) on the sheet pan." }, { "line_type": "ol", "section": "Procedure", "text": "Bake for 12–15 minutes, or until a toothpick inserted into the center of the strips comes out dry." }, { "line_type": "ol", "section": "Procedure", "text": "Allow to cool slightly then remove the hermits (on their parchment) to cooling racks to cool completely; be sure the bottoms have cooled (just reach under and feel—if its more than a little warmer than room temperature its not there yet)." }, { "line_type": "ol", "section": "Procedure", "text": "Move the hermits (still on their parchment) to a counter for portioning and removal from parchment. Cut hermits into 1.5 in (3.8 cm) wide strips (a pizza cutter should work well) then carefully scrape them away from the parchment with a good thin spatula." }, { "line_type": "ol", "section": "Procedure", "text": "Enjoy with a glass of milk or a nice cup of tea." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Although nice when warm these hermits will be even better after a night in an air-tight tin. They should last about a week." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "A buttered sheet pan works if you have no parchment, but it makes cooling and cutting more difficult and damaging to the sheet pan." } ], "title": "Hermits", "url": "https://en.wikibooks.org/wiki/Cookbook:Hermits" }

{ "infobox": { "category": "/wiki/Category:Dessert_recipes", "difficulty": 1, "servings": "10", "time": "30 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Herrencreme is a German dessert based on custard and cream." }, { "line_type": "ul", "section": "Ingredients", "text": "1 L milk" }, { "line_type": "ul", "section": "Ingredients", "text": "6 tbsp granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "2 packets (88 g) German custard powder (e.g. Dr. Oetker)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pinch salt" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ L whipped cream" }, { "line_type": "ul", "section": "Ingredients", "text": "Grated chocolate or chocolate sprinkles" }, { "line_type": "ul", "section": "Ingredients", "text": "Rum" }, { "line_type": "ol", "section": "Procedure", "text": "Combine milk, sugar, salt, and custard powder in a saucepan. Cook, stirring, over medium heat until it has thickened." }, { "line_type": "ol", "section": "Procedure", "text": "Place a sheet of cling film on the surface of the pudding to prevent a skin from forming, and let cool completely." }, { "line_type": "ol", "section": "Procedure", "text": "Transfer the pudding to a bowl. Stir in rum and chocolate to taste." }, { "line_type": "ol", "section": "Procedure", "text": "Fold in the whipped cream." }, { "line_type": "ol", "section": "Procedure", "text": "Chill in fridge for about 2 hours." }, { "line_type": "ol", "section": "Procedure", "text": "Serve." } ], "title": "Herrencreme (German Custard Dessert)", "url": "https://en.wikibooks.org/wiki/Cookbook:Herrencreme_(German_Custard_Dessert)" }

{ "infobox": { "category": "/wiki/Category:Soup_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "8 gallons water" }, { "line_type": "ul", "section": "Ingredients", "text": "5 pounds barley meal" }, { "line_type": "ul", "section": "Ingredients", "text": "4 herrings, meat pounded" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt, pepper, vinegar, and herbs, to taste" }, { "line_type": "ol", "section": "Procedure", "text": "Combine water and barley meal." }, { "line_type": "ol", "section": "Procedure", "text": "Boil it to the consistency of a thick jelly." }, { "line_type": "ol", "section": "Procedure", "text": "Season it with salt, pepper, vinegar, sweet herbs. Add the herring meat." }, { "line_type": "p", "section": "Procedure", "text": "This page incorporates text from the public domain cookbook Household Cyclopedia by Henry Hartshorne." } ], "title": "Herring Soup", "url": "https://en.wikibooks.org/wiki/Cookbook:Herring_Soup" }

{ "infobox": { "category": "/wiki/Category:Chicken_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "2 each boneless skinless chicken thighs, drumsticks, and breasts" }, { "line_type": "ul", "section": "Ingredients", "text": "Hickory BBQ Rub" }, { "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 hot apple cider vinegar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pound ice" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup homemade barbecue sauce" }, { "line_type": "ul", "section": "Special equipment", "text": "2 probe thermometers" }, { "line_type": "ul", "section": "Special equipment", "text": "Hickory wood chips" }, { "line_type": "ol", "section": "Procedure", "text": "Combine salt, honey, and vinegar in a gallon size zip-top bag until salt has dissolved. Add ice and shake until ice is almost completely melted and mixture has cooled down. Insert chicken pieces and refrigerate 1½–2 hours, turning once." }, { "line_type": "ol", "section": "Procedure", "text": "Place a good amount of hickory chips in the bottom of a large roasting pan. Place a roasting rack in that pan. Set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Drain chicken and discard mixture. Pat dry with paper towels and season chicken liberally on both sides with rub. Gently pat into meat and refrigerate for at least 1 hour (more rub will stick if you wear gloves)." }, { "line_type": "ol", "section": "Procedure", "text": "Toss chicken pieces in barbecue sauce. Place on the prepared roasting pan and insert 1 probe thermometer into one of the breasts and one into the thighs. Bake in the center of a 375°F oven until both the thigh and the breast's internal temperature reach 165°F." }, { "line_type": "ol", "section": "Procedure", "text": "Bring remaining sauce to a boil in a large saucepan over medium high heat for 5 minutes. Set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Remove and cover with aluminum foil. Let rest 10 minutes. Serve warm with remaining sauce." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Avoid bottled barbecue sauce, which has too much sugar." } ], "title": "Hickory BBQ Chicken", "url": "https://en.wikibooks.org/wiki/Cookbook:Hickory_BBQ_Chicken" }

{ "infobox": { "category": "/wiki/Category:Chicken_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "24 chicken wings, tips removed, cut in half at the joint" }, { "line_type": "ul", "section": "Ingredients", "text": "10 tbsp barbecue sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp hickory-flavored liquid smoke" }, { "line_type": "ul", "section": "Ingredients", "text": "2 ½ quarts peanut or canola oil" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tbs hickory-flavored seasoning" }, { "line_type": "ol", "section": "Procedure", "text": "Combine sauce and liquid smoke. Set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Season chicken evenly with seasoning. Set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Heat oil to 350°F. Add chicken, and working in batches, deep fry for 10–12 minutes or golden brown, crisp, and cooked through to 165°F." }, { "line_type": "ol", "section": "Procedure", "text": "Remove chicken and drain on a cooling rack." }, { "line_type": "ol", "section": "Procedure", "text": "Toss with sauce mixture. Serve warm with blue cheese dressing." } ], "title": "Hickory BBQ Chicken Wings", "url": "https://en.wikibooks.org/wiki/Cookbook:Hickory_BBQ_Chicken_Wings" }

{ "infobox": { "category": "/wiki/Category:Pork_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 boneless pork loin roast" }, { "line_type": "ul", "section": "Ingredients", "text": "Hickory chips" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup salt" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ cup honey" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp cracked black peppercorns" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups very hot apple cider vinegar" }, { "line_type": "ul", "section": "Ingredients", "text": "2 pounds ice" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp smoked paprika" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp chili powder" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp dark brown sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 heaping tbsp cayenne pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp cracked-black peppercorns" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp dried rosemary" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp dried thyme" }, { "line_type": "ol", "section": "Procedure", "text": "Combine all brine ingredients in a gallon-size zip-top bag. Add pork roast and brine in the refrigerator for 3 hours." }, { "line_type": "ol", "section": "Procedure", "text": "Remove pork from brine. Pat dry with paper towels and set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Combine rub ingredients. Massage into pork and refrigerate overnight." }, { "line_type": "ol", "section": "Procedure", "text": "The next day, place a roasting rack into a large roasting pan with a good amount of hickory chips in it. Insert a probe thermometer into the roast and bake at 200°F until internal temperature reaches 140°F." }, { "line_type": "ol", "section": "Procedure", "text": "Move to a plate and let rest uncovered 5 minutes. Serve thickly sliced." } ], "title": "Hickory BBQ Pork Loin", "url": "https://en.wikibooks.org/wiki/Cookbook:Hickory_BBQ_Pork_Loin" }

{ "infobox": { "category": "/wiki/Category:Spice_mix_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "This rub is great for spicing up pork ribs cooked indoors, or just general seasoning. It's even good on fried chicken." }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup paprika" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tbsp hickory smoke powder" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup salt" }, { "line_type": "ul", "section": "Ingredients", "text": "⅓ cup granulated garlic" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tbsp cayenne pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp red pepper flakes" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup dehydrated lemon peel" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup light brown sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup ancho chile powder" }, { "line_type": "ol", "section": "Procedure", "text": "Combine all ingredients in an airtight container with a shaker lid." }, { "line_type": "ol", "section": "Procedure", "text": "Keep in a cool, dark place for up to 2 years." } ], "title": "Hickory BBQ Rub", "url": "https://en.wikibooks.org/wiki/Cookbook:Hickory_BBQ_Rub" }

{ "infobox": { "category": "/wiki/Category:Chicken_recipes", "difficulty": null, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "36 chicken wingettes or 18 whole chicken wings, tips removed and halved" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ tsp hickory smoke powder" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Maple syrup as needed plus 6 tbsp" }, { "line_type": "ul", "section": "Ingredients", "text": "Cornmeal as needed" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tbsp Smoky Chipotle Hot Sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp minced garlic" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tbsp finely-grated lemon zest" }, { "line_type": "ul", "section": "Ingredients", "text": "Oil for deep frying" }, { "line_type": "ol", "section": "Procedure", "text": "Season chicken with salt and pepper." }, { "line_type": "ol", "section": "Procedure", "text": "Dip chicken in maple syrup, then dredge in cornmeal." }, { "line_type": "ol", "section": "Procedure", "text": "Heat oil to 350°F, add chicken pieces, and deep fry for 12 minutes. Drain on a cooling rack." }, { "line_type": "ol", "section": "Procedure", "text": "Combine 6 tbsp maple syrup with remaining ingredients. Add wings and toss to coat. Serve." } ], "title": "Hickory Maple Glazed Wings", "url": "https://en.wikibooks.org/wiki/Cookbook:Hickory_Maple_Glazed_Wings" }

{ "infobox": { "category": "/wiki/Category:Chicken_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "When you get the job of smoked or barbecued chicken, do you weep in fear of flavorless breasts? It happens to everybody, even professional chefs. This is your solution." }, { "line_type": "ul", "section": "Ingredients", "text": "4 boneless skinless chicken breasts" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup salt" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ cup plus 2 tbsp honey" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups very hot apple cider vinegar" }, { "line_type": "ul", "section": "Ingredients", "text": "2 pounds ice" }, { "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 tbsp black peppercorns, cracked" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp chili powder" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp cayenne pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp paprika" }, { "line_type": "ul", "section": "Ingredients", "text": "1 ½ tsp lemon pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Several pounds of large hickory chunks" }, { "line_type": "ol", "section": "Procedure", "text": "Combine salt, honey, herbs, and vinegar in a gallon-size zip-top bag. Add ice and shake until ice is mostly melted and mixture has cooled." }, { "line_type": "ol", "section": "Procedure", "text": "Add chicken and brine in the refrigerator for 1–2 hours." }, { "line_type": "ol", "section": "Procedure", "text": "Take chicken out of brine and pat dry with paper towels. Set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Combine lemon pepper, peppercorns, chili powder, cayenne pepper, and paprika. Rub mixture gently into both sides of each chicken piece." }, { "line_type": "ol", "section": "Procedure", "text": "Place enough hickory wood chunks into the firebox of a smoker to keep the temperature around 225°F. Insert a probe thermometer into one of the chicken pieces and place in the smoker. Cook, changing chunks as needed, until internal temperature reaches 165°F." }, { "line_type": "ol", "section": "Procedure", "text": "Remove to a plate and let rest, uncovered, for 5 minutes. Serve warm." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The quantity of salt called for may seem large, but very little of it will end up in the final product—most is discarded in the brine." } ], "title": "Hickory Smoked Chicken Breasts", "url": "https://en.wikibooks.org/wiki/Cookbook:Hickory_Smoked_Chicken_Breasts" }

{ "infobox": { "category": "/wiki/Category:Pork_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Pork chops seared hot then cooked slowly over hickory wood makes your mouth water just thinking about it, right?" }, { "line_type": "ul", "section": "Ingredients", "text": "4 thick-cut pork rib chops" }, { "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 hot apple cider vinegar" }, { "line_type": "ul", "section": "Ingredients", "text": "2 pounds ice" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon cayenne pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons paprika" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons ancho chile powder" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon black peppercorns, cracked" }, { "line_type": "ul", "section": "Ingredients", "text": "Olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Soaked hickory chunks" }, { "line_type": "ol", "section": "Procedure", "text": "Combine salt, honey, and vinegar in a gallon-size zip-top bag. Add ice and shake until ice is mostly melted and mixture has cooled." }, { "line_type": "ol", "section": "Procedure", "text": "Insert pork chops and brine in the refrigerator for 1–2 hours." }, { "line_type": "ol", "section": "Procedure", "text": "Drain pork and pat dry with paper towels. Discard remaining brine." }, { "line_type": "ol", "section": "Procedure", "text": "Combine remaining seasonings and rub on both sides of each pork chop." }, { "line_type": "ol", "section": "Procedure", "text": "Get your smoker ready. Place chunks in the firebox and keep the smoker at around 250°F." }, { "line_type": "ol", "section": "Procedure", "text": "Brush with olive oil and grill on high just until marked. Flip and repeat 1 more time." }, { "line_type": "ol", "section": "Procedure", "text": "Move to smoker and insert a probe thermometer into one of the chopes. Cover and cook until internal temperature reaches 140°F for medium rare, 155°F for medium, and 165°F for toast. Carry-over will take it the last 5 degrees. Keep checking the temperature and microwave if needed to get above 145°F." }, { "line_type": "ol", "section": "Procedure", "text": "Move to a plate and let rest 5 minutes. Serve warm." } ], "title": "Hickory Smoked Pork Chops", "url": "https://en.wikibooks.org/wiki/Cookbook:Hickory_Smoked_Pork_Chops" }

{ "infobox": { "category": "/wiki/Category:Sauce_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Hilbah, (Arabic: حلبة) also spelled holbah, is a condiment or dollop made from ground fenugreek seeds. It is typically consumed with a morsel of bread (sop), or added as flavoring to hot soups. Its preparation is mostly found in Yemen, Israel and other Middle-Eastern countries." }, { "line_type": "ul", "section": "Ingredients", "text": "3 tbsp ground fenugreek seeds" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup water" }, { "line_type": "ul", "section": "Ingredients", "text": "Coriander leaves, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Leeks, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1 lemon or citric acid to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp zḥug (hot sauce made from red peppers, garlic, coriander leaves, etc.)" }, { "line_type": "ul", "section": "Ingredients", "text": "Grated tomato (optional)" }, { "line_type": "ol", "section": "Procedure", "text": "Soak ground fenugreek in the water for 3 hours until expanded." }, { "line_type": "ol", "section": "Procedure", "text": "Beat with a spatula until paste becomes light and frothy. Gradually add more water if necessary." }, { "line_type": "ol", "section": "Procedure", "text": "Mix in coriander leaves and leeks." }, { "line_type": "ol", "section": "Procedure", "text": "Mix in salt, lemon juice, and zḥug." }, { "line_type": "ol", "section": "Procedure", "text": "Mix in grated tomato if using." } ], "title": "Hilbah (Fenugreek Condiment)", "url": "https://en.wikibooks.org/wiki/Cookbook:Hilbah_(Fenugreek_Condiment)" }

{ "infobox": { "category": "/wiki/Category:Cookie_recipes", "difficulty": 3, "servings": null, "time": "30–35 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Hilda rolls (German: Hildabrötchen) are German sandwich cookies filled with jam. They are very similar to, and perhaps interchangeable with, Linzer cookies." }, { "line_type": "ul", "section": "Ingredients", "text": "300 g all-purpose flour, sifted" }, { "line_type": "ul", "section": "Ingredients", "text": "110 g white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 package vanilla sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 egg" }, { "line_type": "ul", "section": "Ingredients", "text": "150 g butter" }, { "line_type": "ul", "section": "Ingredients", "text": "125 g powdered sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "2 spoons water" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons jam" }, { "line_type": "ol", "section": "Procedure", "text": "Knead the flour, butter, sugar, vanilla sugar, and egg into a dough. Chill for a while." }, { "line_type": "ol", "section": "Procedure", "text": "Roll out the dough to about ¼ cm thick." }, { "line_type": "ol", "section": "Procedure", "text": "Cut round cookies out of the dough. For half the cookies, cut a small shape out of the middle—these will be the tops." }, { "line_type": "ol", "section": "Procedure", "text": "Place the cookies on a greased tray and bake at 150°C for about 20 minutes. Let cool." }, { "line_type": "ol", "section": "Procedure", "text": "Combine the powdered sugar and water to make a smooth icing. Carefully dip the top cookies in the icing to coat one face." }, { "line_type": "ol", "section": "Procedure", "text": "Spread some jam on the bottom layer cookies. Top with the iced cutout cookies." } ], "title": "Hilda Rolls", "url": "https://en.wikibooks.org/wiki/Cookbook:Hilda_Rolls" }

{ "infobox": { "category": "/wiki/Category:Beverage_recipes", "difficulty": 2, "servings": null, "time": "15 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Hlib t'mer (حليب التمر, Date Milk) is an Algerian drink from the Sahara." }, { "line_type": "ul", "section": "Ingredients", "text": "250 ml camel milk" }, { "line_type": "ul", "section": "Ingredients", "text": "7 plump, ripe dates" }, { "line_type": "ul", "section": "Ingredients", "text": "A little bit of sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "Water" }, { "line_type": "ol", "section": "Procedure", "text": "Remove the seeds from the dates and check if there are any worms inside them." }, { "line_type": "ol", "section": "Procedure", "text": "Boil the dates with water and sugar for a few minutes until you feel the dates are well-cooked." }, { "line_type": "ol", "section": "Procedure", "text": "Turn off the heat, blend the date mixture, and strain it as well as possible." }, { "line_type": "ol", "section": "Procedure", "text": "Pour the resulting date syrup into your cup of milk." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Any milk could be used for this drink as camel milk isn't easily available; either cow milk or soy milk could work out just fine." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Alternatively, you can simmer the dates directly in the milk over low heat until the colour of the milk changes to a nice brown shade before straining." } ], "title": "Hlib Tmer (Algerian Date Milk)", "url": "https://en.wikibooks.org/wiki/Cookbook:Hlib_Tmer_(Algerian_Date_Milk)" }

{ "infobox": { "category": "/wiki/Category:Camping_recipes", "difficulty": 2, "servings": "4", "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Hobo burgers are a camping classic. Wrapping the meal in cabbage leaves helps to preserve moisture and prevent burning." }, { "line_type": "ul", "section": "Ingredients", "text": "1 pound (about 500 g) ground beef" }, { "line_type": "ul", "section": "Ingredients", "text": "1 onion, thinly sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "2 potatoes, thinly sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "4 tablespoons butter" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon Worcestershire sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "8 cabbage leaves" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper to taste" }, { "line_type": "ol", "section": "Procedure", "text": "Mix Worcestershire sauce into beef." }, { "line_type": "ol", "section": "Procedure", "text": "Cut four large sheets of heavy duty aluminium foil and place a cabbage leaf onto the shiny side of each one." }, { "line_type": "ol", "section": "Procedure", "text": "Shape beef into 4 patties and place onto cabbage leaves." }, { "line_type": "ol", "section": "Procedure", "text": "Top each portion with onion and potato slices, add a pat of butter, and season with salt and pepper." }, { "line_type": "ol", "section": "Procedure", "text": "Wrap another cabbage leaf around the top of each portion and seal each package." }, { "line_type": "ol", "section": "Procedure", "text": "Place on medium-hot coals for about 20–30 minutes, turning twice (carefully) while cooking." }, { "line_type": "ol", "section": "Procedure", "text": "Discard cabbage leaves if they become charred during cooking." } ], "title": "Hobo Burgers", "url": "https://en.wikibooks.org/wiki/Cookbook:Hobo_Burgers" }

{ "infobox": { "category": "/wiki/Category:Colombian_recipes", "difficulty": 1, "servings": "2", "time": "15 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Hogao is a criollo sauce used in many Colombian dishes." }, { "line_type": "ul", "section": "Ingredients", "text": "2 large red tomatoes, finely diced" }, { "line_type": "ul", "section": "Ingredients", "text": "2 scallions, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Allspice" }, { "line_type": "ul", "section": "Ingredients", "text": "Chicken bouillon cube" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper" }, { "line_type": "ol", "section": "Procedure:", "text": "Heat oil in a medium frying pan." }, { "line_type": "ol", "section": "Procedure:", "text": "Add scallions, and fry 5 minutes over medium heat." }, { "line_type": "ol", "section": "Procedure:", "text": "Add tomato, allspice, bouillon, salt, and pepper. Let cook over low heat for 10 minutes." } ], "title": "Hogao (Colombian Scallion Tomato Sauce)", "url": "https://en.wikibooks.org/wiki/Cookbook:Hogao_(Colombian_Scallion_Tomato_Sauce)" }

{ "infobox": { "category": "/wiki/Category:Cake_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "The original recipe contributor submitted the following information:" }, { "line_type": "blockquote", "section": null, "text": "\"This is from an old recipe book of my mother's. There's a little note on the page: 'fruitcake—only better'. It's tricky to get right but it's well worth the time and effort. We usually make it around Christmastime.\"" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (240 ml) pitted dates" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups (480 ml) maraschino cherries" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup (120 ml) cherry juice" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (240 ml) butter" }, { "line_type": "ul", "section": "Ingredients", "text": "3 cups (720 ml) brown sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "5 large eggs, separated" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (240 ml) milk" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tsp vanilla" }, { "line_type": "ul", "section": "Ingredients", "text": "3 ½ cups (830 ml) sifted flour" }, { "line_type": "ul", "section": "Ingredients", "text": "4 tsp baking powder" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp cloves" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp allspice" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp nutmeg" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp cinnamon" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "2 ½ cups (600 ml) chopped nuts" }, { "line_type": "ol", "section": "Procedure", "text": "Cut dates and cherries into small pieces and soak them in cherry juice overnight." }, { "line_type": "ol", "section": "Procedure", "text": "Preheat oven to 250°F (120˚C)." }, { "line_type": "ol", "section": "Procedure", "text": "Cream butter, add half of the sugar. Beat until fluffy." }, { "line_type": "ol", "section": "Procedure", "text": "In another bowl beat egg yolks until thick. Add remaining sugar." }, { "line_type": "ol", "section": "Procedure", "text": "Combine the two mixtures and beat together." }, { "line_type": "ol", "section": "Procedure", "text": "Sift together flour, salt, baking powder, and spices." }, { "line_type": "ol", "section": "Procedure", "text": "Add dry ingredients and milk alternately to wet mixture, beating well after each addition." }, { "line_type": "ol", "section": "Procedure", "text": "Fold in stiffly-beaten egg whites." }, { "line_type": "ol", "section": "Procedure", "text": "Add in fruit and nuts dredged lightly with flour." }, { "line_type": "ol", "section": "Procedure", "text": "Bake in lined loaf pans in slow oven for 3 hours." } ], "title": "Holiday Cake (Spiced Fruitcake Loaf)", "url": "https://en.wikibooks.org/wiki/Cookbook:Holiday_Cake_(Spiced_Fruitcake_Loaf)" }

{ "infobox": { "category": "/wiki/Category:Pork_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "This is perfect for serving at Christmas instead of ham, or even as a main dish when guests come over." }, { "line_type": "ul", "section": "Ingredients", "text": "1 ea. (4 pounds) boneless pork loin roast" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup salt" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup honey" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups boiling apple cider vinegar" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup white wine" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pound ice" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tsp garlic powder" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp black peppercorns, cracked" }, { "line_type": "ul", "section": "Ingredients", "text": "Dijon mustard" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp smoked paprika" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp light brown sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tsp dehydrated lemon peel" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup crushed ginger snap cookies" }, { "line_type": "ol", "section": "Procedure", "text": "Combine salt, honey, vinegar, and wine in a gallon size zip-top bag. Add ice and shake until ice is mostly melted and mixture has cooled down." }, { "line_type": "ol", "section": "Procedure", "text": "Add pork loin and refrigerate 2 ½–3 hours." }, { "line_type": "ol", "section": "Procedure", "text": "Drain pork and pat dry. Discard remaining brine. Set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Combine remaining ingredients except mustard. Brush pork with mustard and press spice mixture into all sides of meat." }, { "line_type": "ol", "section": "Procedure", "text": "Place roast on a roasting rack in a roasting pan. Insert a probe thermometer into the center and bake at 410°F until internal temperature reaches 140°F for medium rare." }, { "line_type": "ol", "section": "Procedure", "text": "Remove to a plate and let rest 10 minutes before carving. Serve warm." } ], "title": "Holiday Pork Loin", "url": "https://en.wikibooks.org/wiki/Cookbook:Holiday_Pork_Loin" }

{ "infobox": { "category": null, "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "This stuffing isn't designed to be stuffed inside a turkey unless you want dry meat." }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups crumbled cornbread" }, { "line_type": "ul", "section": "Ingredients", "text": "6 egg yolks, beaten" }, { "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 ½ tsp thinly-sliced fresh sage" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup apple jelly" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup dried apples, finely diced" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup butter, melted" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup walnuts, roughly chopped" }, { "line_type": "ol", "section": "Procedure", "text": "Combine all ingredients, and transfer to a greased baking dish." }, { "line_type": "ol", "section": "Procedure", "text": "Bake at 350°F (175°C) for 45 minutes or until browned on top. If not browned, place under the broiler until browned." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with roast turkey, cranberry sauce, yams, and all the other fixins." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You may wish to add some chicken or turkey broth." } ], "title": "Holiday Stuffing", "url": "https://en.wikibooks.org/wiki/Cookbook:Holiday_Stuffing" }

{ "infobox": { "category": "/wiki/Category:Dessert_recipes", "difficulty": 2, "servings": "20 cookies", "time": "30 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Holland tea cakes are simple flat cookies. They are easy and quick to make. They are traditionally Christmas cookies but are good for any time. They last for a long time, so if you make too many they can be saved." }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (240 g) white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 stick butter, preferably melted" }, { "line_type": "ul", "section": "Ingredients", "text": "2 eggs, separated" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups (280 g) flour" }, { "line_type": "ul", "section": "Ingredients", "text": "1–2 teaspoons cinnamon (or to taste)" }, { "line_type": "ul", "section": "Ingredients", "text": "Colored sugar or nuts for topping" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat oven to 350°F (180°C)." }, { "line_type": "ol", "section": "Procedure", "text": "Mix the butter and sugar until completely combined. Mix in the egg yolk, then the flour and cinnamon (preferably by hand, though this all can be done in a mixer if you want)." }, { "line_type": "ol", "section": "Procedure", "text": "Pour batter into a cookie pan. Use the palm of your hand to spread and smooth it over the whole pan (this is the hardest part)." }, { "line_type": "ol", "section": "Procedure", "text": "Brush on leftover egg white. Scatter your desired toppings evenly over the batter." }, { "line_type": "ol", "section": "Procedure", "text": "Bake in preheated oven until cookies are golden brown (about 20 minutes). Remove, and let cool slightly." }, { "line_type": "ol", "section": "Procedure", "text": "Before they get too cool, cut them into small 1-inch (2.5 cm) squares." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Egg substitutes can be used in place of the egg yolk, but you still need egg white for the topping." } ], "title": "Holland Tea Cakes", "url": "https://en.wikibooks.org/wiki/Cookbook:Holland_Tea_Cakes" }

{ "infobox": { "category": "/wiki/Category:Sauce_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Hollandaise sauce is an emulsified, egg yolk-based sauce." }, { "line_type": "ul", "section": "Ingredients", "text": "3 egg yolks" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp water" }, { "line_type": "ul", "section": "Ingredients", "text": "1 ½ sticks (170 g) unsalted butter, cut into pieces" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tsp lemon juice" }, { "line_type": "ul", "section": "Ingredients", "text": "⅛ tsp cayenne pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "⅛ tsp white pepper" }, { "line_type": "ol", "section": "Procedure", "text": "Melt the butter in the microwave or on the stovetop in a small saucepan." }, { "line_type": "ol", "section": "Procedure", "text": "Pour a small amount of water into a medium-sized double boiler, making sure the water does not touch the bowl (put bowl off to the side). Bring to a simmer over medium heat, and reduce the heat." }, { "line_type": "ol", "section": "Procedure", "text": "Place egg yolks and the dry and liquid ingredients into the bowl and whisk for 1–2 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Gradually add the melted butter a little at a time, and whisk until the butter is well incorporated and mixture expands." }, { "line_type": "ol", "section": "Procedure", "text": "Place the mixture over the simmering water and whisk for 3–5 minutes, until the mixture is thick enough to coat the back of a spoon." }, { "line_type": "ol", "section": "Procedure", "text": "If the mixture become too thick or separates, add very small amounts of hot water until corrected." } ], "title": "Hollandaise Sauce", "url": "https://en.wikibooks.org/wiki/Cookbook:Hollandaise_Sauce" }

{ "infobox": { "category": "/wiki/Category:Austrian_recipes", "difficulty": 2, "servings": "4", "time": "15 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Holzknechtnocken, translated as Lumberjacks’ Dumplings, is a traditional dish from Ebensee in Austria. In former times lumberjacks had to stay in the forest for days and would prepare dumplings. Hot water was poured over flour and salt to make the dough, which was then kneaded and formed into dumplings. Sometimes semolina was added to the dough to vary the dish. The dumplings were boiled and fried, and served with cabbage (sauerkraut), stewed apples or plums." }, { "line_type": "p", "section": null, "text": "Today, Holzknechtnocken are still very popular and can be eaten sweet or savory." }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (250 g) all-purpose flour" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (250 ml) boiling water" }, { "line_type": "ul", "section": "Ingredients", "text": "Lard" }, { "line_type": "ol", "section": "Procedure", "text": "Mix flour and salt in a large bowl and add water. Knead until you get a dough." }, { "line_type": "ol", "section": "Procedure", "text": "Form dumplings and add them to a pot of boiling water. When dumplings rise to the surface of the water, they are done." }, { "line_type": "ol", "section": "Procedure", "text": "Melt lard in a heavy-bottomed skillet with deep sides. Add dumplings, and fry until they are golden." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with sauerkraut or steamed apples." }, { "line_type": "ul", "section": "Sources", "text": "Ebenseer Fotoklub. Brauchtum in Ebensee. Ed. Traudl Neubacher. 1987." }, { "line_type": "ul", "section": "Sources", "text": "http://www.salzkammergut.at/de/5-05-5-33116/detail/salzkammergut.html" }, { "line_type": "ul", "section": "Sources", "text": "http://www.rundschau.co.at/lokales/artikel/2008/01/23/aich-bin-der-holzknechtnocken-sigia (interview with Holzknechtnocken-Sigi)" }, { "line_type": "ul", "section": "Sources", "text": "http://www.hallstatt.net/publisher/articleview/action/view/frmArticleID/220/ (website of the lumberjacks’ museum in Bad Goisern)" }, { "line_type": "ul", "section": "Sources", "text": "http://www.brauchtumsseiten.de/a-z/f/fetzenumzug/home.html (more about ancient customs in Ebensee)" }, { "line_type": "ul", "section": "Sources", "text": "http://www.brauchtumsseiten.de/a-z/g/gloeckerllaufen/home.html (more information on the Glöcklerlauf)" } ], "title": "Holzknechtnocken (Austrian Boiled Dumplings)", "url": "https://en.wikibooks.org/wiki/Cookbook:Holzknechtnocken_(Austrian_Boiled_Dumplings)" }

{ "infobox": { "category": "/wiki/Category:Austrian_recipes", "difficulty": 4, "servings": "4", "time": "45 minutes" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 cup (250 g) wheat flour" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pinch of salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 ½ cups (375 ml) boiling water" }, { "line_type": "ul", "section": "Ingredients", "text": "8 whole strawberries" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tbsp butter, melted" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups (500 g) strawberries, washed and stemmed" }, { "line_type": "ul", "section": "Ingredients", "text": "Sugar or honey" }, { "line_type": "ul", "section": "Ingredients", "text": "Lemon juice" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup (70 g) butter, softened" }, { "line_type": "ul", "section": "Ingredients", "text": "Lemon zest" }, { "line_type": "ul", "section": "Ingredients", "text": "Vanilla sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup (50 g) confectioners’ sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "2 eggs, separated" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (250 g) curd cheese (e.g. quark or farmer cheese)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp creme fraiche" }, { "line_type": "ul", "section": "Ingredients", "text": "⅛ L heavy cream" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup (100 g) granulated sugar" }, { "line_type": "ol", "section": "Procedure", "text": "In a large bowl, mix together flour, salt, oil, and hot water. Knead until you get a dough." }, { "line_type": "ol", "section": "Procedure", "text": "Divide dough into 8 pieces. Flatten each piece, and wrap around a single whole strawberry. Pinch shut to form a dumpling." }, { "line_type": "ol", "section": "Procedure", "text": "Boil dumplings for 5–7 minutes in salted water. Coat in melted butter." }, { "line_type": "ol", "section": "Procedure", "text": "Cut remaining strawberries into pieces. Toss with sugar and lemon juice." }, { "line_type": "ol", "section": "Procedure", "text": "Beat together the butter, lemon zest, vanilla sugar, and confectioners’ sugar until creamy. Mix in egg yolks, curd cheese, and crème fraîche." }, { "line_type": "ol", "section": "Procedure", "text": "Whip cream with sugar. Fold the whipped cream into the butter-cheese mixture." }, { "line_type": "ol", "section": "Procedure", "text": "Whip the egg whites to stiff peaks, and fold into the above mixture." }, { "line_type": "ol", "section": "Procedure", "text": "Preheat the oven to 200°C" }, { "line_type": "ol", "section": "Procedure", "text": "Arrange some strawberries on oven-safe plates. Top with some of the cheese mixture, then a few dumplings on top and sprinkle with sugar." }, { "line_type": "ol", "section": "Procedure", "text": "Place plates in the oven, and bake until golden." } ], "title": "Holzknechtnocken with Strawberry Curd au Gratin", "url": "https://en.wikibooks.org/wiki/Cookbook:Holzknechtnocken_with_Strawberry_Curd_au_Gratin" }

{ "infobox": { "category": "/wiki/Category:Fruit_recipes", "difficulty": 2, "servings": "8 ea. ½-cup servings", "time": "1 hour" }, "text_lines": [ { "line_type": "p", "section": null, "text": "This is a nice applesauce to enjoy any time, but especially with latkes during Hanukkah. You don't need to get your blender dirty; you just need a potato masher and a little elbow grease. The use of a sugar substitute makes the applesauce sweeter with less sugar added." }, { "line_type": "ul", "section": "Ingredients", "text": "3 pounds (1300 g / about 8 cups) peeled, cored, and chopped apples" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup water" }, { "line_type": "ul", "section": "Ingredients", "text": "6 tablespoons white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "6 tablespoons sugar substitute" }, { "line_type": "ul", "section": "Ingredients", "text": "Juice from 1 lemon (about 1 tablespoon)" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon ground cinnamon or apple pie spice" }, { "line_type": "ol", "section": "Procedure", "text": "Put chopped apples in a large non-stick saucepan. Stir in water, sugar, sugar substitute, and lemon juice." }, { "line_type": "ol", "section": "Procedure", "text": "Bring mixture to a boil, cover, and reduce heat to medium-low." }, { "line_type": "ol", "section": "Procedure", "text": "Cook until apples are tender (about 10 minutes)." }, { "line_type": "ol", "section": "Procedure", "text": "Use a potato masher to break cooked apples up into a nice purée." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in ground cinnamon or apple pie spice." }, { "line_type": "ol", "section": "Procedure", "text": "Serve warm or cold." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Use whatever variety of apples you prefer." } ], "title": "Homemade Applesauce", "url": "https://en.wikibooks.org/wiki/Cookbook:Homemade_Applesauce" }

{ "infobox": { "category": "/wiki/Category:Aquafaba_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "This recipe can be used to make aquafaba from dried chickpeas." }, { "line_type": "ul", "section": "Ingredients", "text": "Dried chickpeas" }, { "line_type": "ol", "section": "Procedure", "text": "Fill a pot with water, and add the chickpeas." }, { "line_type": "ol", "section": "Procedure", "text": "Bring the water to boil, then reduce the heat." }, { "line_type": "ol", "section": "Procedure", "text": "Let it simmer for a couple of hours. Regularly check for enough water, adding a little if necessary." }, { "line_type": "ol", "section": "Procedure", "text": "When the chickpeas are soft, let the mixture cool down." }, { "line_type": "ol", "section": "Procedure", "text": "Separate the liquid from the chickpeas. The liquid is your aquafaba. You can use the chickpeas to make some other food." }, { "line_type": "ol", "section": "Procedure", "text": "If your aquafaba is too thin, boil it to evaporate excess water." } ], "title": "Homemade Aquafaba", "url": "https://en.wikibooks.org/wiki/Cookbook:Homemade_Aquafaba" }

{ "infobox": { "category": "/wiki/Category:Spice_mix_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "6 tbsp allspice" }, { "line_type": "ul", "section": "Ingredients", "text": "6 tbsp black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tbsp cinnamon" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tbsp coriander" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp cumin" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp nutmeg" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp cloves" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tbsp cardamom" }, { "line_type": "ol", "section": "Procedure", "text": "Finely grind all the ingredients using a mill or spice grinder. Mix well." }, { "line_type": "ol", "section": "Procedure", "text": "To intensify the taste, fry the powder in butter before use." } ], "title": "Homemade Baharat", "url": "https://en.wikibooks.org/wiki/Cookbook:Homemade_Baharat" }

{ "infobox": { "category": "/wiki/Category:Biscuit_recipes", "difficulty": 3, "servings": null, "time": "10 minutesplus cooking time" }, "text_lines": [ { "line_type": "ol", "section": "Procedure", "text": "Blend together dry ingredients." }, { "line_type": "ol", "section": "Procedure", "text": "Cut in shortening with a pastry blender to make mixture as granular as possible." }, { "line_type": "ol", "section": "Procedure", "text": "Use in recipes like you would use Bisquick©." } ], "title": "Homemade Biscuit Mix", "url": "https://en.wikibooks.org/wiki/Cookbook:Homemade_Biscuit_Mix" }

{ "infobox": { "category": "/wiki/Category:Fermented_food_recipes", "difficulty": 3, "servings": "About 2 litres", "time": "Prep: 1 hourFermentation: 2–3 months" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Cider vinegar, also called apple cider vinegar or ACV, is a type of vinegar made from apples. Cider vinegar has a unique flavour, coming from the apples used to make it. Some recipes require cider vinegar, although other vinegars may be substituted." }, { "line_type": "p", "section": null, "text": "Being made totally from apples, cider vinegar is gluten free unlike, say, malt vinegar. However, some commercial brands add wheat-derived substances such as caramel (as colouring), so it is important to read the labels when purchasing." }, { "line_type": "p", "section": null, "text": "Cider vinegar isn't hard to make; in fact, it's easier to make cider vinegar than it is to make cider! The basic procedure is to make cider from fresh apples, but use no preservatives and keep the lid open to let oxygen in. A recipe follows." }, { "line_type": "ul", "section": "Ingredients", "text": "4 kg (8.8 lb) fresh apples" }, { "line_type": "ul", "section": "Equipment", "text": "Two 3-liter (0.8 US gallon) fermenters (can be large bottles or food-grade plastic buckets)" }, { "line_type": "ul", "section": "Equipment", "text": "Apple crusher or juice maker" }, { "line_type": "ul", "section": "Equipment", "text": "Food-grade siphon hose (from hardware store or homebrew shop)" }, { "line_type": "ol", "section": "Procedure", "text": "Wash the apples to remove obvious dirt, and cut out any bruised or bird-struck bits." }, { "line_type": "ol", "section": "Procedure", "text": "Crush the apples, or put them through a juice maker, and collect the juice in one of the fermenters." }, { "line_type": "ol", "section": "Procedure", "text": "Cover the fermenter with a cloth, or plug the opening with cotton wool if narrow, to keep out dust and insects. Don't worry that the fermenter isn't full, as it should be for making hard cider. With vinegar, air space is good, as it brings oxygen to the bacteria." }, { "line_type": "ol", "section": "Procedure", "text": "Set aside somewhere to ferment not too warm or too cool (about 18–22 °C / 64–72 °F). It should start getting bubbly within a couple of days. Note the progress, so that you can tell when fermentation has peaked and is slowing down." }, { "line_type": "ol", "section": "Procedure", "text": "When the fermentation is slowing down and not bubbling so vigorously, siphon into the other fermenter carefully. Try not to get too much of the gunk that has settled to the bottom, or the froth on top—the aim is to get a clear cider without too many floating chunks!" }, { "line_type": "ol", "section": "Procedure", "text": "Set the second fermenter aside to ferment for two to three months. After a while, you should see a white film forming on top. Don't despair—this is the vinegar mother, a structure built by the vinegar-making bacteria (acetobacter)." }, { "line_type": "ol", "section": "Procedure", "text": "After a couple of months, you can draw off two thirds of the vinegar for use, and top up with fresh, clear cider made in the first fermenter." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Use only glass, stainless steel, or food-grade plastic when making cider vinegar. The acids in apple juice, and further created by fermenting to vinegar, will leach chemicals from other plastics and corrode some metals." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Cider vinegar is better when made with a blend of apples including cider varieties—e.g. sharps and bitters, not just sweets—but pretty much any apples will do." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Apple juice that is free of preservatives can be used instead of crushing fresh apples. Just add yeast to get the initial fermentation going, and stir occasionally for the first two weeks to help encourage the acetic bacteria." } ], "title": "Homemade Cider Vinegar", "url": "https://en.wikibooks.org/wiki/Cookbook:Homemade_Cider_Vinegar" }

{ "infobox": { "category": "/wiki/Category:Coconut_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Coconut milk is the liquid extracted from ripe fresh coconuts. When a small amount of water is additionally added to the pressing process, the flavor is very delicious. It supplies substantial amounts of fat, the majority of which is in the form of medium-chain saturated fatty acids, namely the kind known as lauric acid. Coconut milk is a wonderful alternative to cow's milk for those who are lactose intolerant, because it is lactose free." }, { "line_type": "ul", "section": "Ingredients", "text": "Large coconut" }, { "line_type": "ul", "section": "Ingredients", "text": "Water" }, { "line_type": "ul", "section": "Equipment", "text": "Medium-sized bowl" }, { "line_type": "ul", "section": "Equipment", "text": "Blender" }, { "line_type": "ul", "section": "Equipment", "text": "Knife" }, { "line_type": "ul", "section": "Equipment", "text": "Very fine mesh (e.g. cheesecloth)" }, { "line_type": "ol", "section": "Procedures", "text": "Crack open the coconuts and drain out the clear juice." }, { "line_type": "ol", "section": "Procedures", "text": "Use a knife to separate the coconut flesh from the pod. If necessary, rinse the coconut flesh under running water before cutting it into cubes." }, { "line_type": "ol", "section": "Procedures", "text": "Put the coconut flesh in blender with the water, and process for a full minute at the maximum speed to create a smooth paste. If you don't have a blender, chop up the coconut flesh into manageable pieces, and grate them to a smooth paste." }, { "line_type": "ol", "section": "Procedures", "text": "Put the blended coconut in a bowl, add 1 cup of water, and combine with your hands." }, { "line_type": "ol", "section": "Procedures", "text": "Drain the milk by pouring the blended coconut milk through the fine mesh. To remove every drop of liquid from the sieve, press with your hand." }, { "line_type": "ol", "section": "Procedures", "text": "The coconut milk will be strained out when you add another cup of water and the coconut flesh back to the dish." }, { "line_type": "ol", "section": "Procedures", "text": "Use the coconut milk right away or store it in the refrigerator. Always shake the coconut milk thoroughly before using." } ], "title": "Homemade Coconut Milk", "url": "https://en.wikibooks.org/wiki/Cookbook:Homemade_Coconut_Milk" }

{ "infobox": { "category": "/wiki/Category:Alcoholic_beverage_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Coffee liqueur is a sweet alcoholic beverage made with distilled spirits and flavored with coffee. Making it at home allows you to customize the flavor and sweetness to your liking." }, { "line_type": "ul", "section": "Ingredients", "text": "4 cups strong brewed coffee (cold)" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups vodka or rum" }, { "line_type": "ul", "section": "Ingredients", "text": "2 vanilla beans, split (or 2 tsp vanilla extract)" }, { "line_type": "ol", "section": "Procedure", "text": "In a large saucepan, combine the brewed coffee and sugar. Heat over medium heat, stirring continuously until the sugar is fully dissolved. Remove from heat and let it cool to room temperature." }, { "line_type": "ol", "section": "Procedure", "text": "Once cooled, stir in the vodka or rum." }, { "line_type": "ol", "section": "Procedure", "text": "If using vanilla beans, scrape out the seeds and add both the seeds and the pods to the mixture. If using vanilla extract, add and stir it in." }, { "line_type": "ol", "section": "Procedure", "text": "Transfer the mixture to a glass bottle or jar and seal tightly. Store it in a cool, dark place for at least one week, gently shaking the bottle daily." }, { "line_type": "ol", "section": "Procedure", "text": "After the infusion period, strain the mixture to remove the vanilla pods and any sediment. Transfer the cleared liquid back to the bottle for storage." }, { "line_type": "ol", "section": "Notes, tips, and variations", "text": "For a richer flavor, replace half of the vodka or rum with a dark rum or brandy." }, { "line_type": "ol", "section": "Notes, tips, and variations", "text": "You can also infuse with additional flavors such as cinnamon sticks, cocoa nibs, or hazelnuts. Just remember to strain them out after the infusion period." }, { "line_type": "ol", "section": "Notes, tips, and variations", "text": "For a lighter liqueur, reduce the sugar by half." }, { "line_type": "ul", "section": "See also", "text": "Alcoholic Drink" }, { "line_type": "ul", "section": "See also", "text": "White Russian Cocktail" } ], "title": "Homemade Coffee Liqueur", "url": "https://en.wikibooks.org/wiki/Cookbook:Homemade_Coffee_Liqueur" }

{ "infobox": { "category": "/w/index.php?title=Category:Flatbread_recipes&action=edit&redlink=1", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Tortillas are a type of flatbread popular in Mexico and Central America, commonly made from wheat flour or masa. This recipe is for the masa (corn) variety; see Flour Tortilla for the wheat flour version." }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups masa (masa harina, masa lista)" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups water" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon salt" }, { "line_type": "ol", "section": "Procedure", "text": "In a large bowl, stir together the masa and salt." }, { "line_type": "ol", "section": "Procedure", "text": "Add the water, and mix together well to form a dough." }, { "line_type": "ol", "section": "Procedure", "text": "Turn out onto a lightly floured board and knead for 5 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Divide the dough into ¼ cup (3 oz / 90 g) portions, and form them into balls." }, { "line_type": "ol", "section": "Procedure", "text": "Roll each ball into a flat round about 6 inches (10 cm) in diameter and ⅛ inches (0.25 cm) thick." }, { "line_type": "ol", "section": "Procedure", "text": "Heat a large heavy skillet over medium high heat." }, { "line_type": "ol", "section": "Procedure", "text": "Place the tortillas one at a time into the dry hot skillet; cook until brown on one side, then turn and brown the other side." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from the skillet and keep warm in cloth towel." }, { "line_type": "ul", "section": "See also", "text": "Flour Tortilla" } ], "title": "Homemade Corn Tortillas", "url": "https://en.wikibooks.org/wiki/Cookbook:Homemade_Corn_Tortillas" }

{ "infobox": { "category": "/wiki/Category:Beef_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Historically Irish Corned Beef has been world renowned for being served as the primary preserved meat on the Royal Navy ships of the 16th and 17th century, with no equal, even though unaffordable by the Irish peasants themselves. Realistically, it wasn't until the Irish in America became successful that they could once again afford to eat their national cuisine and their wonderful invention could be savoured in the average household giving the dish special meaning." }, { "line_type": "ul", "section": "Ingredients", "text": "1 ea. (6 lb / 2.75 kg) round/brisket of corned beef" }, { "line_type": "ul", "section": "Ingredients", "text": "3 carrots, sliced diagonally" }, { "line_type": "ul", "section": "Ingredients", "text": "3 medium onions, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Mixed herbs" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon ground allspice" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon ground cloves" }, { "line_type": "ul", "section": "Ingredients", "text": "½ pint Guinness beer" }, { "line_type": "ol", "section": "Procedure", "text": "Put the brisket on a bed of the carrots and onions in a large saucepan." }, { "line_type": "ol", "section": "Procedure", "text": "Just barely cover everything with room temperature water, add the allspice and cloves, and simmer lightly for 4 hours." }, { "line_type": "ol", "section": "Procedure", "text": "Add the beer, and simmer for another hour." }, { "line_type": "ol", "section": "Procedure", "text": "Serve it cold on Christmas. Since there is no need to slave in the kitchen this day, the brisket should be removed and pressed between 2 dishes with a weight on top, reserving the juice for hot topping gravy; other days you can serve hot." } ], "title": "Homemade Corned Beef", "url": "https://en.wikibooks.org/wiki/Cookbook:Homemade_Corned_Beef" }

{ "infobox": { "category": "/wiki/Category:Corn_recipes", "difficulty": null, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "2 qt water" }, { "line_type": "ul", "section": "Ingredients", "text": "1 Tbsp food-grade lye" }, { "line_type": "ul", "section": "Ingredients", "text": "1 qt shelled corn" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tsp salt" }, { "line_type": "ol", "section": "Procedure", "text": "Put the water into a large kettle or saucepan, and stir in the lye." }, { "line_type": "ol", "section": "Procedure", "text": "Bring the water to a boil, and then add the corn. Let it boil until the skins will slip off the grains when they are pressed between the thumb and the finger." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from the stove, stir sufficiently to loosen the skins, and then remove them by washing the corn in a colander." }, { "line_type": "ol", "section": "Procedure", "text": "Cover the grains with cold water and return to the fire. When the water boils, pour it off. Repeat this process at least three times, so as to make sure that there is no trace of the lye. Allow the grains to cook in more water until they burst." }, { "line_type": "ol", "section": "Procedure", "text": "Season the corn with the salt, and while still hot put it into a jar or a crock and cover it tight until it is to be used. The water in which the hominy is cooked should remain on it." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "A safer recipe substitutes baking soda (1 tablespoon per quart of water) for lye in the first boil." }, { "line_type": "p", "section": "Warnings", "text": "Lye is caustic and must be handled with care! Lye may cause serious burns. Before using lye, please read the article on Sodium Hydroxide. If you decide to use lye, add it gradually to the bulk of the water while stirring to dissipate the heat of solution. See also Hominy without Lye." } ], "title": "Homemade Hominy", "url": "https://en.wikibooks.org/wiki/Cookbook:Homemade_Hominy" }

{ "infobox": { "category": "/wiki/Category:Sauce_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "8 quarts (950 ml) ripe tomatoes" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup (120 g) white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons dry mustard" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon ground allspice" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups cider vinegar" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tablespoons salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon ground cloves" }, { "line_type": "ol", "section": "Procedure", "text": "Scald tomatoes, and press through a coarse sieve to remove seeds and skins. Let cool." }, { "line_type": "ol", "section": "Procedure", "text": "Measure out 1 gallon (3.8 litres) of tomato pulp, and combine with the remaining ingredients. Let simmer slowly for 3 hours." }, { "line_type": "ol", "section": "Procedure", "text": "Pour hot ketchup into hot sterilized 1-pint jars and seal. Process for 15 minutes in boiling water bath." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "For the canning process, add 5 minutes boiling time for altitudes from 1,001–6,000 feet (300–1800 metres), and another 5 minutes if over 6,000 feet (1800 metres)." } ], "title": "Homemade Ketchup", "url": "https://en.wikibooks.org/wiki/Cookbook:Homemade_Ketchup" }

{ "infobox": { "category": "/wiki/Category:Spice_mix_recipes", "difficulty": 1, "servings": null, "time": "2 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Template:Nutritionsummary\nMixed spice, also pudding spice, is a mix of sweet spices commonly used in baking, desserts, and with fruit, particularly in British cuisine, and in cuisines that derive from it (e.g. the old colonies of the British empire). It is often sold premixed in grocery stores." }, { "line_type": "p", "section": null, "text": "The mix almost always contains allspice, cinnamon, and nutmeg. Often, other spices are added to the mix, including coriander, cloves, ginger, caraway, mace, and cayenne (historically)." }, { "line_type": "p", "section": "Recipe", "text": "This is a typical blend of spices used to make mixed spice." }, { "line_type": "ul", "section": "Recipe", "text": "1 tablespoon ground allspice" }, { "line_type": "ul", "section": "Recipe", "text": "1 tablespoon ground cinnamon" }, { "line_type": "ul", "section": "Recipe", "text": "1 tablespoon ground nutmeg" }, { "line_type": "ul", "section": "Recipe", "text": "2 teaspoons ground mace" }, { "line_type": "ul", "section": "Recipe", "text": "1 teaspoon ground cloves" }, { "line_type": "ul", "section": "Recipe", "text": "1 teaspoon ground coriander" }, { "line_type": "ul", "section": "Recipe", "text": "1 teaspoon ground Ginger" }, { "line_type": "ol", "section": "Recipe", "text": "Blend all spices together, and store in a sealed jar away from light." } ], "title": "Homemade Mixed Spice", "url": "https://en.wikibooks.org/wiki/Cookbook:Homemade_Mixed_Spice" }

{ "infobox": { "category": "/wiki/Category:Beverage_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "Oranges" }, { "line_type": "ul", "section": "Ingredients", "text": "Sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "Water" }, { "line_type": "ul", "section": "Special equipment", "text": "Blender" }, { "line_type": "ul", "section": "Special equipment", "text": "Strainer" }, { "line_type": "ol", "section": "Procedures", "text": "With a knife, remove the peel and skin from the oranges. Using a tiny knife, slice the orange in half and remove all of the seeds. Place it in the blender after further cutting it into smaller pieces." }, { "line_type": "ol", "section": "Procedures", "text": "To the blender, add 1 tablespoon of sugar and either ice or water. Pulse several times very smooth." }, { "line_type": "ol", "section": "Procedures", "text": "Strain the mixture. Once ready, pour the filtrated orange juice into a glass cup." }, { "line_type": "ol", "section": "Procedures", "text": "Serve cold." } ], "title": "Homemade Orange Juice", "url": "https://en.wikibooks.org/wiki/Cookbook:Homemade_Orange_Juice" }

{ "infobox": { "category": "/wiki/Category:Pancake_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Having this homemade pancake mix made in advance will allow you to quickly whip up pancakes." }, { "line_type": "ul", "section": "Ingredients", "text": "6 cups all-purpose flour" }, { "line_type": "ul", "section": "Ingredients", "text": "1½ tsp baking soda" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp double-acting baking powder" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups pancake mix (see above)" }, { "line_type": "ul", "section": "Ingredients", "text": "2 eggs, separated" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups cultured buttermilk" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup (4 tbsp) butter, melted" }, { "line_type": "ul", "section": "Ingredients", "text": "Additional butter as needed for cooking" }, { "line_type": "ol", "section": "Procedure", "text": "Combine all ingredients, mixing well." }, { "line_type": "ol", "section": "Procedure", "text": "Transfer to an airtight container." }, { "line_type": "ol", "section": "Procedure", "text": "Store at room temperature, and use within 3 months." }, { "line_type": "ol", "section": "Procedure", "text": "Preheat a griddle or frying pan to 350°F." }, { "line_type": "ol", "section": "Procedure", "text": "Combine buttermilk with egg whites, then combine melted butter with egg yolks. Combine the two mixtures." }, { "line_type": "ol", "section": "Procedure", "text": "Pour wet mixture over dry mixture and stir for 10 seconds only. Walk away if you feel the need to stir more." }, { "line_type": "ol", "section": "Procedure", "text": "Grease griddle with butter and wipe with paper towels until you can't see it." }, { "line_type": "ol", "section": "Procedure", "text": "Gently ladle the pancake batter onto the griddle and sprinkle on fruit if desired. When bubbles begin to set around the edges of the pancake and the griddle-side of the cake is golden, gently flip the pancakes. Continue to cook 2–3 minutes or until the pancake is set." }, { "line_type": "ol", "section": "Procedure", "text": "Serve." } ], "title": "Homemade Pancake Mix", "url": "https://en.wikibooks.org/wiki/Cookbook:Homemade_Pancake_Mix" }

{ "infobox": { "category": "/wiki/Category:Cheese_recipes", "difficulty": 2, "servings": "4", "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Paneer is a fresh curd cheese of Indian origin made by curdling milk with an acid and pressing out the water and whey." }, { "line_type": "ul", "section": "Ingredients", "text": "3 liters milk" }, { "line_type": "ul", "section": "Ingredients", "text": "6 tablespoons lemon juice or vinegar" }, { "line_type": "ol", "section": "Procedure", "text": "Bring milk to a boil in a large pan." }, { "line_type": "ol", "section": "Procedure", "text": "Just before the milk starts to boil, the lemon juice or vinegar to coagulate the milk." }, { "line_type": "ol", "section": "Procedure", "text": "Pour the coagulated milk through a cheese cloth to discard most of the water within." }, { "line_type": "ol", "section": "Procedure", "text": "Press the water out firmly and place a weight on top of the paneer." }, { "line_type": "ol", "section": "Procedure", "text": "Allow to rest and harden for 2–3 hours in the refrigerator." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Sometimes the hardening in the refrigerator may not work. You may find that the paneer may breakdown into small granules while cooking. The alternate way to make it firm is by steaming it for about 15 minutes." } ], "title": "Homemade Paneer", "url": "https://en.wikibooks.org/wiki/Cookbook:Homemade_Paneer" }

{ "infobox": { "category": "/wiki/Category:Peanut_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Peanut butter is a food product usually consisting of roasted and ground peanuts, sometimes sweetened. It is commonly sold in grocery stores, but can be made at home. Many styles are available; the most popular are creamy (smooth) and crunchy, but honey-roasted or wholenut varieties can also be found. Creamy peanut butter is made by grinding all of the mixture very finely. The crunchier styles leave portions of the mixture with a coarser grind, resulting in larger pieces of peanut interspersed with the creamier fine ground mixture." }, { "line_type": "p", "section": null, "text": "Used in sandwiches (particularly the classic peanut butter and jelly sandwich), candy (for example, Reese's Pieces), and pastry, it is a good source of protein, and is popular with children. For people with nut allergies, the intense concentration of nuts in peanut butter can cause fatal anaphylactic shock. Peanut butter is often contaminated with aflatoxin." }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups raw shelled peanuts" }, { "line_type": "ul", "section": "Ingredients", "text": "1½ teaspoon vegetable oil, peanut oil or canola oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1½ tablespoon olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon white sugar (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "2 teaspoon honey (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pinch of salt" }, { "line_type": "ol", "section": "Procedure", "text": "Combine the peanuts and vegetable oil (peanut oil or canola oil) in a bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Place tinfoil on a baking pan, and bake the peanuts at 200–350 °F for about 10 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Let peanuts cool." }, { "line_type": "ol", "section": "Procedure", "text": "Mix with olive oil. Process or blend for a while." }, { "line_type": "ol", "section": "Procedure", "text": "Add in sugar, honey and salt. Process or blend until you are satisfied." } ], "title": "Homemade Peanut Butter", "url": "https://en.wikibooks.org/wiki/Cookbook:Homemade_Peanut_Butter" }

{ "infobox": { "category": "/wiki/Category:Dough_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Phyllo dough is a simple dough, based primarily on flour and water, that is rolled out extremely thin and layered to make flaky baked goods." }, { "line_type": "ul", "section": "Ingredients", "text": "1 kg all-purpose flour" }, { "line_type": "ul", "section": "Ingredients", "text": "50 ml (4 tbsp) oil" }, { "line_type": "ul", "section": "Ingredients", "text": "300–400 ml (1⅔–2 cups) hot water" }, { "line_type": "ol", "section": "Procedure", "text": "Mix all the ingredients using a mixer with a dough hook or your hands. Mix until you get a smooth, elastic but not sticky dough." }, { "line_type": "ol", "section": "Procedure", "text": "Let the dough rest for a few hours, preferably in the fridge wrapped in plastic." }, { "line_type": "ol", "section": "Procedure", "text": "Cut into small pieces. Flatten each piece using a pasta maker. Follow the same procedure of your machine as for pasta: pass it several times in the machine size 1, folding, it in two until you get a nicely shaped dough. Then increment each time the size on the machine until you reached the desired size. You can alternatively use a rolling pin with a lot of courage. The dough should be extremely thin." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If you use a pasta roller to make lasagne style dough sheets, you can then use a rolling pin to make it wider and even thinner. For example cut the pasta roller sheets into 40cm lengths then use a rolling pin to obtain 40x30cm sheets." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Phyllo dough is used in several countries, with slight variations. You might want to adjust the quantity of oil or add lemon juice, vinegar, spirit, salt, or even egg whites." } ], "title": "Homemade Phyllo Dough", "url": "https://en.wikibooks.org/wiki/Cookbook:Homemade_Phyllo_Dough" }

{ "infobox": { "category": "/wiki/Category:Pastry_recipes", "difficulty": 2, "servings": "⌀ 20 cm 95 cl volume shell", "time": "prep: 30 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Unlike with bread, pie crust and other pastries should be made in a way that minimizes the development of gluten. Once the water has been added, the dough should be worked as little as possible, to minimize toughness in the finished crust." }, { "line_type": "ul", "section": "Ingredients", "text": "225 grams (1 cup) all-purpose flour" }, { "line_type": "ul", "section": "Ingredients", "text": "2.5 ml (½ teaspoon) salt" }, { "line_type": "ul", "section": "Ingredients", "text": "230 ml (1 cup) cold vegetable shortening" }, { "line_type": "ul", "section": "Ingredients", "text": "30 ml (2 tablespoons) cold water (add 15 ml of water as needed)" }, { "line_type": "ol", "section": "Procedure", "text": "Combine flour and salt in medium bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Cut in vegetable shortening with a pastry blender or two knives, until mixture is crumbly." }, { "line_type": "ol", "section": "Procedure", "text": "Sprinkle with cold water; mix just until mixture holds together." }, { "line_type": "ol", "section": "Procedure", "text": "Shape dough into a ball; place on lightly floured surface." }, { "line_type": "ol", "section": "Procedure", "text": "Roll out dough to 3 mm (⅛ inch) thickness." }, { "line_type": "ol", "section": "Procedure", "text": "Line pie plate with pastry." }, { "line_type": "ol", "section": "Procedure", "text": "Trim around perimeter for 2 cm (1 inch) overhang to fold under and crimp as desired (see pie crust edges below)." }, { "line_type": "ol", "section": "Pie Crust Edges", "text": "Fold overhang under and press down with your fingers." }, { "line_type": "ol", "section": "Pie Crust Edges", "text": "Using the tines of a lightly floured fork, press the edge of the pastry to the rim of the pie pan." }, { "line_type": "ol", "section": "Pie Crust Edges", "text": "Fold overhang under and pinch to make the edge stand up." }, { "line_type": "ol", "section": "Pie Crust Edges", "text": "With the thumb and forefinger of one hand, pinch the outside edge of the pastry, while pressing from the inside with the forefinger of your other hand." }, { "line_type": "ol", "section": "Pie Crust Edges", "text": "Fold overhang under and pinch to make the edge stand up." }, { "line_type": "ol", "section": "Pie Crust Edges", "text": "Press the pastry along the edge of the pie plate between the side of your thumb at an angle, pinch and slightly twist." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "To make two crusts, double all ingredients, follow procedure above, and divide dough in half." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Be sure to use cold water and keep well wrapped until use." } ], "title": "Homemade Pie Crust", "url": "https://en.wikibooks.org/wiki/Cookbook:Homemade_Pie_Crust" }

{ "infobox": { "category": "/wiki/Category:Beverage_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "This drink is made during Christmas Season. It is very delicious, and your friends will love it." }, { "line_type": "ul", "section": "Ingredients", "text": "4 kg dark black grapes" }, { "line_type": "ul", "section": "Ingredients", "text": "4 L water, boiled and cooled" }, { "line_type": "ul", "section": "Ingredients", "text": "4 kg sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "2 egg whites" }, { "line_type": "ul", "section": "Ingredients", "text": "2 ounces (60 ml) liquid yeast or 2 Tbsp (15 ml) dry yeast granules" }, { "line_type": "ul", "section": "Ingredients", "text": "1 handful whole wheat" }, { "line_type": "ul", "section": "Ingredients", "text": "½–¾ cup (120–180 ml) white sugar for colouring" }, { "line_type": "ol", "section": "Procedure", "text": "Clean and wash grapes well, removing stalks and any debris." }, { "line_type": "ol", "section": "Procedure", "text": "Crush the grapes until you get a good purple colour." }, { "line_type": "ol", "section": "Procedure", "text": "Place the crushed grapes in a ceramic jar, and mix with 2 kg sugar. Mix in the water, egg whites, yeast, and wheat until well-combined." }, { "line_type": "ol", "section": "Procedure", "text": "Cover with an airtight lid, and let ferment in a cool place for 21 days, stirring well every other day." }, { "line_type": "ol", "section": "Procedure", "text": "Strain the mixture and discard the solids." }, { "line_type": "ol", "section": "Procedure", "text": "Stir the remaining sugar into the liquid, and place back in the fermenting container. Mix well, and keep airtight for another 21 days to ferment." }, { "line_type": "ol", "section": "Procedure", "text": "Filter the wine using a muslin cloth." }, { "line_type": "ol", "section": "Procedure", "text": "Place the sugar for colouring in a heavy bottomed pot over medium heat. Stir until the sugar melts and becomes a dark brown caramel—do not let it burn." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the caramel from the heat, and gradually and carefully stir in 5–7 Tbsp hot water. Let cool slightly." }, { "line_type": "ol", "section": "Procedure", "text": "Stir the caramel syrup into the wine, then transfer the wine into a jar for storage." } ], "title": "Homemade Red Wine", "url": "https://en.wikibooks.org/wiki/Cookbook:Homemade_Red_Wine" }

{ "infobox": { "category": null, "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Seitan is a food made from gluten protein that has been extracted from wheat flour. It has a springy texture, with protein strands similar to those in chicken running through it, making it a reasonable replacement for meat in vegan or vegetarian dishes." }, { "line_type": "ul", "section": "Ingredients", "text": "10 oz (280 g) high-gluten wheat flour (such as bread flour)" }, { "line_type": "ul", "section": "Ingredients", "text": "Water" }, { "line_type": "ol", "section": "Procedure", "text": "Add 2 cups water to the flour. Knead together until well-combined and elastic. It is advisable to keep hands wet so that the dough doesn't stick to the hands." }, { "line_type": "ol", "section": "Procedure", "text": "Cover dough with water, and place in refrigerator for 1 hour." }, { "line_type": "ol", "section": "Procedure", "text": "Gently knead the dough underwater until water is cloudy; dump cloudy water and replace with clear, cold water. In the beginning the dough can still easily dissolve underwater so it is advisable to only cautiously squeeze it against the bowl. Later you might find it easier to knead over the water, squeezing out the water, and only to dip the mass into the water to wash off the starch, if the mass contains too much water you easily wash out the gluten as well. The enriched water can be used to gain the insoluble starch, which settles on the bottom of the container, and what remains can serve as a base for grain milk." }, { "line_type": "ol", "section": "Procedure", "text": "Continue kneading and replacing water until water remains clear after kneading. At the end, you should be left with a mass of gluten." }, { "line_type": "ol", "section": "Procedure", "text": "Divide gluten mass into loaf- or roll-shaped halves. At this point, there are several things you can add to the mass:\nSoy sauce (recommended): traditional in the making of seitan.\nSpices: seitan can simulate Italian sausage by adding the correct spices, or adding poultry seasoning can make the seitan more similar to chicken or turkey.\nNutritional yeast (recommended): B12 found in some brands of nutritional yeast is a vitamin that is usually obtained through meats, eggs and/or dairy products." }, { "line_type": "ol", "section": "Procedure", "text": "Soy sauce (recommended): traditional in the making of seitan." }, { "line_type": "ol", "section": "Procedure", "text": "Spices: seitan can simulate Italian sausage by adding the correct spices, or adding poultry seasoning can make the seitan more similar to chicken or turkey." }, { "line_type": "ol", "section": "Procedure", "text": "Nutritional yeast (recommended): B12 found in some brands of nutritional yeast is a vitamin that is usually obtained through meats, eggs and/or dairy products." }, { "line_type": "ol", "section": "Procedure", "text": "Place gluten loaves in pot, and cover with vegetable broth or dashi." }, { "line_type": "ol", "section": "Procedure", "text": "Bring to a boil, then reduce heat to simmer; simmer for 1–1.5 hours." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from heat and serve as desired or use in place of meat." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "To avoid the washing process you can also buy 100% gluten flour in some stores. This flour would require only enough water to form it into a solid mass." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Seitan created using just gluten flour can be rubbery and has a very \"gluteny\" taste. Adding 1 part garbanzo bean flour to 4 parts gluten flour makes for a less chewy texture and a better flavor." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Because of their high protein content, gluten \"steaks\" can be grilled and fried to good effect." }, { "line_type": "ul", "section": "Warnings", "text": "A disposable respirator mask can help to avoid inhaling the hygroscopic gluten flour, which becomes very sticky in combination with liquid. The lungs do have a certain capacity to resorb organic substances inside the lungs, but one shouldn't try to test that ability." } ], "title": "Homemade Seitan", "url": "https://en.wikibooks.org/wiki/Cookbook:Homemade_Seitan" }

{ "infobox": { "category": "/wiki/Category:Sesame_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Tahini is a paste made of toasted hulled sesame seeds that have been crushed with a blender. It is a very popular paste used in many cuisines." }, { "line_type": "ul", "section": "Ingredients", "text": "Sesame seeds" }, { "line_type": "ul", "section": "Ingredients", "text": "Vegetable oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pinch salt" }, { "line_type": "ul", "section": "Equipment", "text": "Medium-sized bowl" }, { "line_type": "ul", "section": "Equipment", "text": "Skillet" }, { "line_type": "ul", "section": "Equipment", "text": "Stove" }, { "line_type": "ul", "section": "Equipment", "text": "Blender, food processor, or mortar and pestle" }, { "line_type": "ol", "section": "Procedure", "text": "Heat a dry skillet over medium heat." }, { "line_type": "ol", "section": "Procedure", "text": "Add the sesame seeds, and use a wooden spatula to stir the seeds often until light brown. Do not let burn." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the sesame seeds from the heat, and leave to cool down completely." }, { "line_type": "ol", "section": "Procedure", "text": "Use a blender, food processor, or mortar and pestle to grind the sesame seeds to a crumbly texture." }, { "line_type": "ol", "section": "Procedure", "text": "Add a few tablespoons of vegetable oil, and process until it becomes very smooth." }, { "line_type": "ol", "section": "Procedure", "text": "Check the tahini and adjust the consistency by adding more oil. You might need to process it for an additional minute to get a smoother consistency." }, { "line_type": "ol", "section": "Procedure", "text": "Add salt to taste and process again to combine. Don't forget to scrape the sides of the food processor or blender with a spatula." }, { "line_type": "ol", "section": "Procedure", "text": "Store in the refrigerator for a month in an airtight container. Alternatively, if you won't be using it right away, you can freeze it for up to 3 months." } ], "title": "Homemade Tahini", "url": "https://en.wikibooks.org/wiki/Cookbook:Homemade_Tahini" }

{ "infobox": { "category": "/wiki/Category:Fermented_recipes", "difficulty": 4, "servings": null, "time": "Soaking: 12 hoursPrep: 2 hoursFermentation: 24 hours" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Tempeh is a traditional Indonesian food made from soybeans. It is a fermented food, utilising a special type of mould that forms a cake. When fresh, tempeh has a nice mushroom-like smell and flavour." }, { "line_type": "ul", "section": "Ingredients", "text": "400 grams (14 ounces) dried soybeans" }, { "line_type": "ul", "section": "Ingredients", "text": "Water" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons cider vinegar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon tempeh starter (or ragi tempe)" }, { "line_type": "ul", "section": "Equipment", "text": "Pressure cooker or saucepan, at least 3 litres (3 quarts)" }, { "line_type": "ul", "section": "Equipment", "text": "Large tray (or trays) for spreading cooked beans on to dry" }, { "line_type": "ul", "section": "Equipment", "text": "Banana leaves, zip-lock bags or shallow dishes for incubating the fermenting tempeh" }, { "line_type": "ul", "section": "Equipment", "text": "Somewhere warm to incubate the tempeh at about 30–35°C / 86–95°F (e.g. your oven, with the light on)" }, { "line_type": "ul", "section": "Equipment", "text": "Thermometer (optional) for keeping a watch on the temperature of the incubator" }, { "line_type": "ol", "section": "Procedure", "text": "Cover soybeans with water, and soak overnight or at least 12 hours." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the hulls (i.e. skins) from the beans by rubbing between both hands (see notes)." }, { "line_type": "ol", "section": "Procedure", "text": "Skim off most of the hulls either by washing them away or by using a skimmer or strainer. Some hulls may be left behind without affecting tempeh quality." }, { "line_type": "ol", "section": "Procedure", "text": "Cook beans until just tender, not mushy; undercooked is best for tempeh (see notes)." }, { "line_type": "ol", "section": "Procedure", "text": "Drain beans, and spread to dry somewhere with airflow (see notes)." }, { "line_type": "ol", "section": "Procedure", "text": "Collect beans into a bowl, and mix in the cider vinegar. This acidifies the beans slightly, inhibiting unwanted spoilage organisms during fermentation." }, { "line_type": "ol", "section": "Procedure", "text": "Sprinkle the tempeh starter over the beans and mix in well (see notes)." }, { "line_type": "ol", "section": "Procedure", "text": "Pack the beans loosely into banana leaves, zip-lock bags, or shallow dishes for incubating. Zip-lock bags must be punctured at roughly 1 cm (½ inch) intervals to keep oxygen up to the fermenting beans." }, { "line_type": "ol", "section": "Procedure", "text": "Load the soon-to-be tempeh into your incubator, preferably on racks that will allow air circulation. An electric oven with a light on makes a pretty good incubator, because the light provides just enough heat to keep the beans warm while the fermentation starts happening." }, { "line_type": "ol", "section": "Procedure", "text": "Incubate for 12 hours or so at around 30–35°C (86–95°F) with a heat source (unless it's already that hot where you are)." }, { "line_type": "ol", "section": "Procedure", "text": "After 12 hours, remove or turn off the heat source - the fermenting beans will be making their own heat, and may overheat if you keep them too warm." }, { "line_type": "ol", "section": "Procedure", "text": "Monitor periodically from then on, and remove when the beans are totally consumed by fluffy white tempeh with no gaps." }, { "line_type": "ol", "section": "Procedure", "text": "After fermentation is complete, serve straight away in your favourite tempeh recipe, refrigerate for two to three days, or freeze for up to two months." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Tempeh can be made from almost any legume (beans, chickpeas, split peas), most grains, and some nuts. Soybeans are probably one of the cheapest beans to use, but more flavoursome beans make more flavoursome tempeh!" }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Tempeh can also be made from okara, the presscake left over from making soy milk and tofu. In Indonesia, this is called tempe gembus." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "There are many ways to remove the hulls or skins from the beans, including:\ncracking dried beans in a grain mill and winnowing to remove hulls\ngrinding soaked beans in hands\nrubbing soaked beans between both hands\nrubbing cooked beans between both hands (but don't get burnt!)\nbuy them pre-hulled - e.g. chana dal, split fava beans, split peas" }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "cracking dried beans in a grain mill and winnowing to remove hulls" }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "grinding soaked beans in hands" }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "rubbing soaked beans between both hands" }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "rubbing cooked beans between both hands (but don't get burnt!)" }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "buy them pre-hulled - e.g. chana dal, split fava beans, split peas" }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Soybeans can be cooked easily in a pressure cooker at 15psi for 10 minutes with slow-release method, or on a rolling boil for 30 minutes in a saucepan. Soft, ready-to-eat soybeans are not the target here, so don't cook too long." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "It can be difficult to distribute the teaspoonful of tempeh starter through the beans evenly. To make the job a little easier, mix the tempeh starter into a couple of tablespoons of rice flour first, then sprinkle and stir this mixture into the beans a little at a time." } ], "title": "Homemade Tempeh", "url": "https://en.wikibooks.org/wiki/Cookbook:Homemade_Tempeh" }

{ "infobox": { "category": "/wiki/Category:Tomato_recipes", "difficulty": 3, "servings": null, "time": "About 16 hours 45 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Tomato paste is a basic ingredient used in innumerable dishes in the cuisines of many countries. It is prepared by reducing tomato purée on low heat for several hours. While commercially produced tomato paste is the usual source, it can be prepared at home by the following method." }, { "line_type": "ul", "section": "Ingredients", "text": "1 gallon (4 litres) tomato pulp" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup sweet red bell peppers, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1½ teaspoons salt" }, { "line_type": "ol", "section": "Procedure", "text": "Cook the ingredients over low heat in a large wide covered stockpot for an hour." }, { "line_type": "ol", "section": "Procedure", "text": "Pass the mixture through a food mill several times starting with the coarsest grid and progressing to the finest.[1]" }, { "line_type": "ol", "section": "Procedure", "text": "Return the pot to the stove and heat uncovered over very low heat for 3 hours or more until very thick, stirring frequently to avoid burning. Use a heat diffusing mat or trivet. A double boiler would be ideal as it would prevent burning but will take longer." }, { "line_type": "ol", "section": "Procedure", "text": "Pour into new sterilized ½-pint preserving jars[2] leaving ¼-inch of space at the top. Cover with new seals and screw on the lids securely but not too tightly. Process in a boiling water bath for 45 minutes. Remove from the water bath with tongs and allow to cool on an inverted oven rack for 12 hours. Test the seal by pressing the centre of each lid with your forefinger. If the inner lid does not move, remove the outer ring. Store in a cool, dry, dark place." }, { "line_type": "ol", "section": "Notes, tips, and variations", "text": "↑ This will actually be faster than trying to force it through a fine sieve in a single pass." }, { "line_type": "ol", "section": "Notes, tips, and variations", "text": "↑ Always check well for chips or cracks and discard if found." } ], "title": "Homemade Tomato Paste", "url": "https://en.wikibooks.org/wiki/Cookbook:Homemade_Tomato_Paste" }