recipe_data
dict | filename
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{
"infobox": {
"category": null,
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "A tortilla chip is a snack food made from corn tortillas, which are cut into wedges and then fried, alternatively they may be discs pressed out of corn masa then fried or baked. Corn tortillas are made of corn, vegetable oil, salt and water. Although first mass-produced in Los Angeles in the late 1940s, tortilla chips are considered to be a Mexican food. Though usually made of yellow corn (as pictured), they can also be made of white, blue, or red corn."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 bag of corn tortillas"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Vegetable oil for frying"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Seasoning"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Fill a pot with 2 inches of oil."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Clip a frying thermometer to the side of the pot so that the tip is submerged in the oil but not touching the bottom."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat the oil to 360°F (180°C)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Slice a pile of tortillas in half through the centre."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stack the two piles together and cut across the center again to form quarters."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stack the quarters and cut through to form eighths"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Gently drop the tortilla pieces into the hot oil, a handful at a time."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "After the initial vapour has boiled off, agitate gently with a slotted spoon to fry evenly"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "When tortilla chips are golden brown (about 2 minutes), remove with a spider or slotted spoon."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Drain on paper towels and season lightly with salt or seasoned salt."
}
],
"title": "Homemade Tortilla Chips",
"url": "https://en.wikibooks.org/wiki/Cookbook:Homemade_Tortilla_Chips"
} | recipes/recipe_08_000.html |
{
"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 wheat flour variety; see Corn Tortilla for the masa version.."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 cups (950 ml) unbleached all-purpose flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 teaspoons salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tablespoons lard or vegetable shortening"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1½ cups (360 ml) warm water, or more if needed"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 teaspoons baking powder (optional, for thicker and chewier tortillas)"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a large bowl, stir together the flour, salt and baking powder."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "With a pastry blender, a fork, or your hands, gradually work in the lard or shortening until it is all incorporated."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add enough warm water to make a soft but not sticky 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 (15 cm) in diameter and ⅛ inches (0.3 cm) thick. You can use a tortilla press for this."
},
{
"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 (or very lightly oiled) hot skillet; cook until browned in spots on one side, then turn and brown the other in spots side (about 1 minute/side)"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove from the skillet and keep warm in cloth towel."
}
],
"title": "Homemade Wheat Tortillas",
"url": "https://en.wikibooks.org/wiki/Cookbook:Homemade_Wheat_Tortillas"
} | recipes/recipe_08_001.html |
{
"infobox": {
"category": "/wiki/Category:Potato_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 pound Russet potatoes, cut into 2-inch chunks"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Freshly-ground black pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 quarts olive oil (not extra virgin)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Sour cream (optional)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Chopped chives (optional)"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place potatoes into a container of very cold water. Let sit until potatoes, when rinsed, give off clear water."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat oil in a deep-fryer or a large pot to 325°F. Add potatoes in batches and deep fry, stirring occasionally, until potatoes are tender and only very slightly browned. Drain on a cooling rack in a newspaper lined sheet pan."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Increase oil temperature to 375°F. Add potatoes again, in batches, and cook until golden brown and crispy."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Once all potatoes have been fried and drained on the rack, sprinkle them very liberally with salt and freshly ground black pepper. Toss to coat, then serve with sour cream and chopped chives, if desired."
}
],
"title": "Homestyle Fried Potatoes",
"url": "https://en.wikibooks.org/wiki/Cookbook:Homestyle_Fried_Potatoes"
} | recipes/recipe_08_002.html |
{
"infobox": {
"category": "/wiki/Category:Bread_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cups cooked hominy grits"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup cornmeal"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tablespoon baking powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 scant teaspoon salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tablespoons butter"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 standard eggs"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 ½ cups milk"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 tablespoons sugar (optional)"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Preheat oven to 350°F (175°C)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a large bowl combine grits, cornmeal, baking powder, salt, butter, and sugar."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In another bowl beat 2 eggs thoroughly, then add milk and mix together completely."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add egg and milk mixture to dry ingredients."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Grease a large baking dish or 2 loaf pans. Pour mixture into pan(s)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bake in preheated oven for 35 minutes, until golden brown and a knife inserted in the bread comes out clean."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "This bread is best eaten warm for breakfast with butter or honey."
}
],
"title": "Hominy Bread",
"url": "https://en.wikibooks.org/wiki/Cookbook:Hominy_Bread"
} | recipes/recipe_08_003.html |
{
"infobox": {
"category": "/wiki/Category:Side_dish_recipes",
"difficulty": 2,
"servings": "8",
"time": "30 minutes"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Recipe from Effigy Mounds National Monument."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "5 cups water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup hominy grits"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tablespoon butter"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tablespoon honey, brown sugar, or maple syrup (optional)"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bring water to a rapid boil in a saucepan."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Gradually stir in the hominy grits."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Reduce heat to low."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir in the butter."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cook for 20 minutes, or until the water is absorbed."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "If desired, sweeten with honey, brown sugar, maple syrup, or jelly."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve while hot."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Grits can also be flavored with cheese, sunny-side up egg, or small bits of ham or sausage."
}
],
"title": "Hominy Grits",
"url": "https://en.wikibooks.org/wiki/Cookbook:Hominy_Grits"
} | recipes/recipe_08_004.html |
{
"infobox": {
"category": "/wiki/Category:Pork_recipes",
"difficulty": 3,
"servings": "6",
"time": "2 hours"
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ teaspoon black pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1½ tablespoons flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon ground mustard"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ teaspoon dried sage leaves"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 pound (about 1.5 kg) pork butt roast"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup applesauce"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ teaspoon ground cinnamon"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "⅓ cup honey"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ teaspoon ground nutmeg"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Preheat oven to 325°F (about 165°C)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix together pepper, flour, mustard, sage, and salt to get a rub."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Apply rub to pork roast and set aside."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Line a roasting pan with foil and spray with cooking spray."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place roast in pan and bake for 30 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix together applesauce, cinnamon, honey, and nutmeg as a glaze."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove roast from oven and spread with glaze."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Return glazed roast to oven and bake until you get an internal temperature of 165°F (74°C), about 50–60 minutes."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Good with sweet potatoes and green beans."
}
],
"title": "Honey Apple Glazed Pork",
"url": "https://en.wikibooks.org/wiki/Cookbook:Honey_Apple_Glazed_Pork"
} | recipes/recipe_08_005.html |
{
"infobox": {
"category": "/wiki/Category:Marinade_recipes",
"difficulty": 1,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "This marinade and pork were made to go together!"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup apple cider"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup apple cider vinegar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup honey"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ tsp salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ tsp freshly ground black pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbs smoked paprika"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix everything together. Keep refrigerated for up to 3 weeks."
}
],
"title": "Honey Apple Marinade",
"url": "https://en.wikibooks.org/wiki/Cookbook:Honey_Apple_Marinade"
} | recipes/recipe_08_006.html |
{
"infobox": {
"category": "/wiki/Category:Chicken_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Like BBQ and like hot wings? This combines both that in one dish!"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "24 chicken wingettes"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Black pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup tomato paste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 Tbsp honey"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 Tbsp cider vinegar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 Tbsp hot sauce"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Oil for deep frying"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Sprinkle wings with salt and black pepper."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat oil to 350°F (175°C)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Deep fry wings in batches for 11–12 minutes. Drain on a cooling rack."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine liquid ingredients except for oil."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bring to a boil over medium high heat until reduced to 10 Tbsp."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove from heat and let rest for 5 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Toss wings with sauce; serve warm."
}
],
"title": "Honey BBQ Hot Wings",
"url": "https://en.wikibooks.org/wiki/Cookbook:Honey_BBQ_Hot_Wings"
} | recipes/recipe_08_007.html |
{
"infobox": {
"category": "/wiki/Category:Marinade_recipes",
"difficulty": null,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup honey"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup bourbon"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tbsp salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tbsp freshly-ground black pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp Worcestershire sauce"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 tbsp cider vinegar"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine all ingredients in a mason jar or a gallon-size zip-top bag."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Refrigerate for up to 2 weeks."
}
],
"title": "Honey Bourbon Marinade",
"url": "https://en.wikibooks.org/wiki/Cookbook:Honey_Bourbon_Marinade"
} | recipes/recipe_08_008.html |
{
"infobox": {
"category": "/wiki/Category:Chicken_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 chicken breasts"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Olive oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Honey"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼–½ clove of garlic, minced"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Chop chicken into small pieces."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Coat frying pan with a thin layer of olive oil."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add chicken pieces to frying pan."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cover the chicken with honey and add garlic."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cook over medium heat until the mixture thickens and darkens and the chicken is cooked. Don't let it go on too long or the sauce can burn."
}
],
"title": "Honey Garlic Chicken",
"url": "https://en.wikibooks.org/wiki/Cookbook:Honey_Garlic_Chicken"
} | recipes/recipe_08_009.html |
{
"infobox": {
"category": "/wiki/Category:Cookie_recipes",
"difficulty": 2,
"servings": null,
"time": "From 1 hour (depends on decoration)"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Honey gingerbread is a simple and easy to prepare cookie. It may be decorated if desired."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "500 g all-purpose flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "125 g butter"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "190 g powdered sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tablespoon honey"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 eggs"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon cinnamon"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon baking soda"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 clove"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 egg white"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "150 g or more powdered sugar"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine all ingredients in a bowl except 1 egg, and mix until a smooth dough is obtained."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Put the last egg in a cup or small bowl and beat it."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Divide the dough into 5–6 portions. Take one portion and roll it out about 3 mm thick."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Use cookie cutters to cut out shapes. Transfer cookies to a parchment-lined baking sheet."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "When the baking sheet is full, use the beaten egg to glaze the cookies."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bake at 180°C for a few minutes, until the cookies are light brown."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Repeat with the remaining dough."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix the egg white and sugar to make an icing. You may need to add more sugar if the mixture is not firm enough."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place the icing in a piping bag or other plastic bag. Cut a small hole (~1 mm) in the tip."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Squeeze the bag to pipe out the icing and decorate the cookies."
}
],
"title": "Honey Gingerbread Cookies",
"url": "https://en.wikibooks.org/wiki/Cookbook:Honey_Gingerbread_Cookies"
} | recipes/recipe_08_010.html |
{
"infobox": {
"category": "/wiki/Category:Chicken_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "32 chicken wingettes"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup freshly-squeezed lime juice"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 Tbsp honey"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Cornmeal"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Poultry shake"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 eggs, beaten"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup chipotle hot sauce"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "5 cloves garlic, smashed and minced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4–5 drops red food coloring"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Oil for deep frying"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Dip chicken in beaten eggs. Season liberally with poultry shake."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Dredge chicken in cornmeal. Let rest 2–3 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Deep fry in batches at 350°F (175°C) for 11–12 minutes. Drain on a cooling rack."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Meanwhile, combine remaining ingredients in a large nonreactive bowl. Add wings and toss to coat. Serve warm."
}
],
"title": "Honey Lime Chicken Wings",
"url": "https://en.wikibooks.org/wiki/Cookbook:Honey_Lime_Chicken_Wings"
} | recipes/recipe_08_011.html |
{
"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": "1 tsp cayenne pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp brown sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tsp garlic powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tsp salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tsp black pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup chicken broth"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup red wine"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp Worcestershire sauce"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp olive oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp honey"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 lime, juiced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp all-purpose flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp butter"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat oil in a large sauté pan over high heat. Add roast and cook until thoroughly browned on all sides."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove from pan and keep warm. Add broth and deglaze pan, stirring to remove browned bits."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place roast in a greased roasting pan and rub with seasonings."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Reduce chicken broth by half."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine chicken broth with wine and Worcestershire sauce and pour over pork."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Insert an oven-safe probe thermometer in the roast and bake at 275°F (135°C) until internal temperature reaches 145°F (63°C). Keep warm."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place cooking liquid in the refrigerator until fat has solidified. Remove and discard fat."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir in honey and lime juice. Set aside."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Melt butter over medium heat in a large saucepan. Whisk in flour and cook, stirring constantly until light blonde color is achieved."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add cooking liquid mixture to the pan and boil until reduced by ⅓."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Rewarm pork, if needed. Slice and serve with sauce."
}
],
"title": "Honey Lime Pork Loin",
"url": "https://en.wikibooks.org/wiki/Cookbook:Honey_Lime_Pork_Loin"
} | recipes/recipe_08_012.html |
{
"infobox": {
"category": "/wiki/Category:Cake_recipes",
"difficulty": 1,
"servings": "1",
"time": "10 minutes"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "A quick and easy honey mug cake made in the microwave."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp honey"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 tbsp all-purpose flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ tsp baking powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ tsp yeast"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1–2 tbsp freshly squeezed lemon juice (optional)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Lemon zest (optional)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Whipped cream"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Berries"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Ice cream"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Honey"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Maple syrup"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Small bowl"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Mixing spoon"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Microwave-safe mug"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Microwave"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Toothpick"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine the flour, yeast, and baking powder in a bowl."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add honey, and mix until incorporated."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add a small amount of water, and until incorporated."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add lemon juice and zest, and mix until the batter is smooth."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pour the batter into a mug, and microwave for 60–90 seconds. To check if it's thoroughly cooked through, stick a toothpick in; if it comes out clean, it is ready."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve with any of the optional toppings."
},
{
"line_type": "ul",
"section": "Notes,tips and variations",
"text": "You can adjust the batter to your liking—no need to follow the measurements."
},
{
"line_type": "ul",
"section": "Notes,tips and variations",
"text": "You do not need to microwave the batter in a mug—any microwave-safe container will do."
},
{
"line_type": "ul",
"section": "Notes,tips and variations",
"text": "This recipe is easily adjustable, so feel free to add what you want to the batter."
},
{
"line_type": "ul",
"section": "Notes,tips and variations",
"text": "You can add any topping you like."
},
{
"line_type": "ul",
"section": "Notes,tips and variations",
"text": "Microwave it for longer if you think it is not thoroughly cooked or for shorter if you think it will be over-done."
}
],
"title": "Honey Mug Cake",
"url": "https://en.wikibooks.org/wiki/Cookbook:Honey_Mug_Cake"
} | recipes/recipe_08_013.html |
{
"infobox": {
"category": "/wiki/Category:Salad_dressing_recipes",
"difficulty": 2,
"servings": null,
"time": "15 minutes"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "There are many variations of this salad dressing. This should serve as a basic template."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tablespoon (15 ml) Dijon-style mustard"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tablespoons (30 ml) honey"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 tablespoons (45 ml) lemon juice"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ teaspoon (7.5 ml) salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ teaspoon (7.5 ml) freshly-ground black pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¾ cup 250 ml safflower oil"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine the mustard, honey, lemon juice, salt, and pepper."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Gradually whisk the safflower oil into the mixture to form a creamy dressing."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "When whisking in a bowl on the counter, put a towel under it to keep it from spinning around."
}
],
"title": "Honey Mustard Salad Dressing",
"url": "https://en.wikibooks.org/wiki/Cookbook:Honey_Mustard_Salad_Dressing"
} | recipes/recipe_08_014.html |
{
"infobox": {
"category": "/wiki/Category:Fish_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "This is a simple recipe that takes no more than 40 minutes from fridge to table."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 salmon fillet (whatever size you like)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 parts honey"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 parts coarse-grained mustard"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Preheat oven to 350°F/180°C."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Wash and pat dry the salmon fillet. Remove the pin bones (if there are any), and cut salmon into portions if desired."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix honey and mustard, and adjust mixture to taste."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Spread mixture generously over and under the salmon."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cook in oven on top rack for about 15–18 minutes (depending on how you like your salmon cooked)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Finish under broiler for 2–3 minutes, but remove before glaze starts to char."
}
],
"title": "Honey Mustard Salmon",
"url": "https://en.wikibooks.org/wiki/Cookbook:Honey_Mustard_Salmon"
} | recipes/recipe_08_015.html |
{
"infobox": {
"category": "/wiki/Category:Confection_recipes",
"difficulty": 2,
"servings": "~50 pieces",
"time": "1+ hours"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "This recipe entails a good workout with the reward of unmistakably honey-flavored candies. This recipe can be completed by a single chef, but is much more fun with the help of friends and family."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cups (450 g / 16 oz) white granulated sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ tsp salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tablespoons cornstarch"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup (325 g / 11.5 oz) liquid honey (any variety)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¾ cup (185 ml / 6.3 oz) water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tablespoons butter"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a 3–4-quart (2.8–3.8 L) heavy-bottomed saucepan, combine the sugar, salt, and cornstarch until uniform."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Using a wooden or metal spoon, stir in the honey and the water. Place the saucepan over medium-high heat and continually stir until all the sugar dissolves."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Continue to stir the mixture until the mixture begins to boil. Once boiling begins, let the solution cook undisturbed until it reaches 270°F/132°C also known as the soft crack stage. Add the butter."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove the hot mixture from heat and pour onto a greased, lipped cookie sheet, a greased marble slab, or a silicone mat, such as a Silpat."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "When taffy is cool enough to handle with greased cleaned hands, gather the taffy and continually stretch, fold and recombine it until it lightens in color and gains a satiny gloss. This step is best accomplished with a friend and requires 10–15 minutes of continuous pulling."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Once taffy has been properly pulled, roll into ½-inch ropes and cut into 1-inch (2.5 cm) long pieces with a knife or greased scissors. Once all the taffy is cut, wrap in small squares of waxed paper and twist the ends."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Be extremely careful around the boiling syrup, as it gets extremely hot and sticks like tar."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Use a wooden or metal spoon for this recipe, as most plastic spoons will melt or deform. A wooden spoon is best because a metal spoon will get very hot in the sugar syrup."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "You can add extra flavoring or coloring to the taffy if you mix it in at the same time as the butter."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "If you don’t like honey, or don’t want to use a lot of it, you can substitute corn syrup for equal parts of the missing honey."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "If you want some extra reward for extra effort, try making two batches with different colors and/or flavors at once, and twisting or braiding the taffy ropes before cutting to make interesting combinations."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "If you don't have cornstarch, you can use 1 tsp of vinegar instead to help prevent recrystallization."
}
],
"title": "Honey Taffy",
"url": "https://en.wikibooks.org/wiki/Cookbook:Honey_Taffy"
} | recipes/recipe_08_016.html |
{
"infobox": {
"category": "/wiki/Category:Pork_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "This puts a East Asian spin on classic barbecue ribs."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 slab pork spareribs"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Grill Seasoning for Chops, as needed"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "⅓ cup soy sauce"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp mirin"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup honey"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tsp rice wine vinegar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp orange marmalade"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Shake the grill seasoning on ribs and gently massage into meat. Refrigerate for at least 1 hour."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine remaining ingredients. Refrigerate until needed."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place ribs into a large foil pouch. Pour in soy mixture and tilt to evenly distribute. Tightly crimp the edges to seal."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bake at 250°F for 5 hours."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Snip foil pouch over a large saucepan to release liquid. Degrease and bring liquid to a boil over high heat for 5 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Brush generously on one side of ribs and either grill glaze side down over high heat or place glaze side up under a preheated broiler until nicely browned."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Slice into 1-rib portions and toss with some of the remaining soy mixture. Serve."
}
],
"title": "Honey Teriyaki Spareribs",
"url": "https://en.wikibooks.org/wiki/Cookbook:Honey_Teriyaki_Spareribs"
} | recipes/recipe_08_017.html |
{
"infobox": {
"category": "/wiki/Category:Fish_recipes",
"difficulty": 2,
"servings": "4",
"time": "1 hour"
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup olive oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tablespoon honey"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tablespoons Dijon mustard"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 cloves garlic, minced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 teaspoon cayenne"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ teaspoon ground coriander"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tablespoons fresh lemon juice"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "salt, to taste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 (6-ounce) (170 g) center-cut salmon fillets"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a shallow dish, combine oil, honey, mustard, garlic, cayenne, coriander, lemon juice, and salt. Mix well."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add salmon and let marinate at room temperature for 30 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Preheat oven to 350°F (175˚C)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Grease a baking dish."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove salmon from marinade and place in the prepared dish."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bake for 10–12 minutes or until desired \"doneness\"."
}
],
"title": "Honey-Peppered Salmon",
"url": "https://en.wikibooks.org/wiki/Cookbook:Honey-Peppered_Salmon"
} | recipes/recipe_08_018.html |
{
"infobox": {
"category": "/wiki/Category:Pork_recipes",
"difficulty": 3,
"servings": "4 Servings",
"time": "Prep: ~15 minutesCooking: 1 hour"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Hongshao rou (lit. red-cooked meat) is a traditional Chinese pork dish. It is a very popular homemade dish, but it is rarely found in Western restaurants. Often a family's exact recipe is a secret and passed down the generations. It consists of pork belly in a thick, sweet, dark sauce, simmered for a long time to soften the normally tough meat. Frequently other meats such as tripe or beef tendon are used in addition to the pork."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "700 g pork belly, cubed"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 tbsp vegetable oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp white sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "350 ml pork or chicken stock"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tbsp minced ginger"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp dark soy sauce"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "50 ml Shaoxing rice wine"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 star anise pods"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 small spring onions, sliced"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a medium saucepan, over high heat, heat the oil and sugar together until the sugar melts and turns brown."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the cubed pork to the sugar and oil and brown all over."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Reduce the heat, add the stock, ginger, star anise, soy sauce, and Shaoxing wine to the pan."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cover tightly and simmer for 40 minutes, stirring occasionally to prevent it burning at the bottom."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove the lid and add the spring onions."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Boil the sauce until only a thick, dark gravy is left."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "The dish may be served now, but if possible, refrigerate for a day to allow the flavours to develop."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve with rice, garnish with sliced spring onion."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Add 500 g sliced tripe. If the tripe was frozen, boil vigorously for about 40 mins until tender and not chewy. If fresh tripe is used (highly recommended) this is not required. Add to the pan about halfway through the simmering."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Add 250 g beef tendon, cut into small cubes. Boil vigorously for about 40 mins until translucent and not too chewy. Add this to the pan about halfway through the simmering."
}
],
"title": "Hongshao Rou (Red Braised Pork Belly)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Hongshao_Rou_(Red_Braised_Pork_Belly)"
} | recipes/recipe_08_019.html |
{
"infobox": {
"category": "/wiki/Category:Rice_recipes",
"difficulty": 3,
"servings": "8",
"time": "1 hour"
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "6 slices bacon, diced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 medium onion, diced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup diced celery"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup diced bell pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4½ cups water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 packs long grain rice (3–4 cups cooked)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 cans black-eyed peas"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 jalapeños, seeded and diced (about ½ cup)"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Brown bacon in large Dutch oven, remove, and reserve 2 tablespoons of grease in pan."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add onion, celery, and bell pepper, and sauté 5 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add rice and seasoning packet, water, and black-eyed peas; cover and simmer 25 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add bacon and jalapeños, cover and heat 5–10 minutes more."
},
{
"line_type": "ul",
"section": "See also",
"text": "Cookbook:Hopping John with Pinto or Great Northern Beans"
}
],
"title": "Hoppin John",
"url": "https://en.wikibooks.org/wiki/Cookbook:Hoppin_John"
} | recipes/recipe_08_020.html |
{
"infobox": {
"category": "/wiki/Category:Bean_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup dried beans"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup cooked rice"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cups water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 ounces salt pork, diced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup chopped onion"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Wash the beans well and soak overnight in water to cover."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In the morning add 2 cups more water. Simmer until tender."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Fry the salt pork until crisp, remove from the fat, and add to the beans."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Brown the onion in the salt pork fat."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix all the ingredients, and add salt and pepper to taste."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Continue cooking for 10 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "And serve at once."
},
{
"line_type": "ul",
"section": "See also",
"text": "Cookbook:Hoppin John"
}
],
"title": "Hopping John with Pinto or Great Northern Beans",
"url": "https://en.wikibooks.org/wiki/Cookbook:Hopping_John_with_Pinto_or_Great_Northern_Beans"
} | recipes/recipe_08_021.html |
{
"infobox": {
"category": "/wiki/Category:Beverage_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Horchata is a Mexican almond rice-water beverage."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 lb uncooked rice"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 lb almonds, blanched and peeled"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "5 ea. cinnamon sticks"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "12 cups hot water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "20 cups cold water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "15 slivers lime peel, 2 inches in length"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "5 cups white granulated sugar"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Thoroughly pulverize the rice in a blender."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Transfer to a medium size bowl and add the almonds, cinnamon stick, and lime peel."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir in 12 cups of hot water."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cover and let stand at least 6 hours or overnight."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place the mixture in the blender and blend for 3–4 minutes, until it no longer feels gritty."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add 10 cups cold water and blend until combined."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Strain a little at a time using a chinois or strainer lined with cheesecloth."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add 10 cups of cold water and stir in enough sugar to sweeten the drink to taste."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "If the consistency is too thick, add additional water."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cover and refrigerate. Stir before pouring."
}
],
"title": "Horchata",
"url": "https://en.wikibooks.org/wiki/Cookbook:Horchata"
} | recipes/recipe_08_022.html |
{
"infobox": {
"category": null,
"difficulty": 2,
"servings": "4 persons",
"time": "15–20 minutes"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Hot and sour soup is a popular soup served at Chinese restaurants in the United States. This version tastes exactly like that served at various Chinese restaurants in California."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "6 cups chicken stock or broth (or 4 cups water and 4 chicken bouillon cubes)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 ½ tablespoons soy sauce"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "⅓ cup cooked shredded chicken or pork"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¾ cup mushrooms, diced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¾ tablespoon garlic chili sauce"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "⅓ teaspoon freshly-ground black pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "⅓ cup white vinegar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup canned bamboo shoots, julienned"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 ½ oz block of tofu, cut into ¼-inch dice"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 tablespoons cornstarch and 2 tablespoons cold water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 egg, beaten"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 green onion stalks, diced (including tops)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¾ teaspoon toasted sesame oil"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bring chicken broth to a simmer in a 2-quart saucepan."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add soy sauce, shredded meat, mushrooms and garlic chili sauce. Simmer for 5 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add black pepper, white vinegar, bamboo shoots, tofu. Simmer for 5 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine 3 tablespoons of cornstarch with 2 tablespoons of cold water in a cup. Stir until mixture is smooth. Add cornstarch mixture to soup and stir well."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Simmer for 5 minutes until soup is thickened."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Beat egg in a cup until yolk and white are combined. Pour beaten egg slowly, in a fine stream into soup. Stir soup several times, then wait 30 seconds."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add green onions and sesame oil to soup. Stir well and remove from heat."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve hot."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Adjust vinegar, ground black pepper, garlic chili sauce and soy sauce to taste. American vinegar is much more acidic than its Chinese counterpart, so start with very little and add slowly."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Add or remove mushrooms, bamboo shoots, or tofu as needed. These three ingredients don't add much to the taste, mostly they add to the texture of the soup."
}
],
"title": "Hot and Sour Soup",
"url": "https://en.wikibooks.org/wiki/Cookbook:Hot_and_Sour_Soup"
} | recipes/recipe_08_023.html |
{
"infobox": {
"category": "/wiki/Category:Sauce_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 eggs OR 4 soft-boiled egg yolks OR 3 oz egg substitute with lecithin"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 Tbsp lemon juice"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ tsp salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cups olive oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup tomato ketchup"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 Tbsp sweet pickle relish or chutney"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 Tbsp prepared horseradish"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tsp Worcestershire sauce"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tsp store-bought hot sauce"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 Tbsp chopped scallions"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ tsp cayenne pepper"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine the eggs, lemon juice and salt in a blender. Blend briefly."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "While motor is running, add oil in a slow, steady stream until the mixture has emulsified into a mayonnaise."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Transfer to a bowl and add the remaining ingredients."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Season with salt and pepper to taste."
}
],
"title": "Hot and Spicy Dip",
"url": "https://en.wikibooks.org/wiki/Cookbook:Hot_and_Spicy_Dip"
} | recipes/recipe_08_024.html |
{
"infobox": {
"category": "/wiki/Category:Beverage_recipes",
"difficulty": 1,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup (240 ml / 8.1 oz) milk or water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon cocoa powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon sugar"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat the milk."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "While heating the milk/water put the other ingredients in a mug and mix them very well. It's best if you try to grind it a bit using a spoon."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Fill half the mug with hot milk and stir very well."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the remaining milk to the mixture."
},
{
"line_type": "ul",
"section": "See also",
"text": "Atrus123 Hot Mega-Chocolate Extravaganza"
},
{
"line_type": "ul",
"section": "See also",
"text": "Orange Hot Chocolate"
},
{
"line_type": "ul",
"section": "See also",
"text": "Hot Cocoa"
}
],
"title": "Hot Chocolate",
"url": "https://en.wikibooks.org/wiki/Cookbook:Hot_Chocolate"
} | recipes/recipe_08_025.html |
{
"infobox": {
"category": "/wiki/Category:Beverage_recipes",
"difficulty": 2,
"servings": "4",
"time": "5 minutes"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Orange hot chocolate is a twist on the old childhood favorite. Note that this hot chocolate is not sweet. Those who like it sweeter should use a chocolate with a higher sugar content, or add 1 tablespoon sugar with the chocolate."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 cups (1 liter / 1.1 quart) milk"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 stick cinnamon"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 oz (110 g) bittersweet chocolate, chopped (can substitute semisweet)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ tsp orange extract"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ tsp vanilla extract"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place the milk and cinnamon in a saucepan, and gently heat to just below a simmer, about 180 °F (82 °C)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the chocolate, and stir while allowing to melt. Do not allow to come to a boil."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "When the chocolate has melted, strain the chocolate milk into another container, add the extracts, and whisk or blend until frothy."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Transfer to mugs or heatproof glasses and serve."
},
{
"line_type": "ul",
"section": "See also",
"text": "Atrus123 Hot Mega-Chocolate Extravaganza"
},
{
"line_type": "ul",
"section": "See also",
"text": "Hot Chocolate"
},
{
"line_type": "ul",
"section": "See also",
"text": "Hot Cocoa"
}
],
"title": "Hot Chocolate (Orange)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Hot_Chocolate_(Orange)"
} | recipes/recipe_08_026.html |
{
"infobox": {
"category": "/wiki/Category:Beverage_recipes",
"difficulty": 3,
"servings": "1",
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup (250 ml / 8.5 oz) whole milk"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ bar (50 g / 1.8 oz) dark chocolate bar of at least 60% cocoa (but no higher than 80%)[1]"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Splash vanilla extract"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Marshmallows"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Dash dried ground cayenne pepper"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Fill the saucepan with about 2–3 inches (5.1–7.6 cm) of water, and place it on high heat. Set a heatproof bowl on top of the saucepan to create an improvised double boiler. Then drop bits of the chocolate bar into the bowl. The steam from the water will melt the chocolate."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir until it melts completely. Stir in a dash of cayenne pepper until you no longer see any specks of red."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add a handful of marshmallows and stir until they are completely melted. Add a few more if you'd rather have a sweeter cup."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Once the mixture is smooth, stir in just a bit of milk until the mixture is again smooth. Repeat this process until you have used all the milk. Do this slowly over the course of about 4 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Turn off the heat and immediately (but carefully) pour into a large mug. Top with marshmallows."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "You could probably add a hint of Kentucky bourbon after you've added all the milk if you want it spiked."
},
{
"line_type": "ul",
"section": "See also",
"text": "Orange Hot Chocolate"
},
{
"line_type": "ul",
"section": "See also",
"text": "Hot Chocolate"
},
{
"line_type": "ul",
"section": "See also",
"text": "Hot Cocoa"
},
{
"line_type": "ol",
"section": "See also",
"text": "↑ I used a bar of very dark chocolate (71% cocoa solids)."
}
],
"title": "Hot Chocolate with Cayenne",
"url": "https://en.wikibooks.org/wiki/Cookbook:Hot_Chocolate_with_Cayenne"
} | recipes/recipe_08_027.html |
{
"infobox": {
"category": "/wiki/Category:Beverage_recipes",
"difficulty": 1,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "4–5 tablespoons malted chocolate mix or Ovaltine (Ovomaltine), or dry malt extract"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon cocoa powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cups (236 ml) hot water"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix the Ovaltine and cocoa powder together."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pound with a spoon until very fine—this will help reduce stirring time."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Shake the Ovaltine and cocoa powder for 10 seconds."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pour the mix into the hot water. Stir well."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Top with whipped cream if desired and serve, sprinkled with cinnamon or chocolate powder, if desired."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "For a sweeter taste, add 1 tbsp of Hershey's Chocolate Mix to the hot water and stir."
},
{
"line_type": "ul",
"section": "See also",
"text": "Atrus123 Hot Mega-Chocolate Extravaganza"
},
{
"line_type": "ul",
"section": "See also",
"text": "Orange Hot Chocolate"
},
{
"line_type": "ul",
"section": "See also",
"text": "Hot Chocolate"
}
],
"title": "Hot Cocoa",
"url": "https://en.wikibooks.org/wiki/Cookbook:Hot_Cocoa"
} | recipes/recipe_08_028.html |
{
"infobox": {
"category": "/wiki/Category:Easter_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Hot cross buns are a popular and tasty yeasted pastry traditionally served before Easter."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup (240 ml) milk"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 teaspoons (20 mL) water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cake fresh yeast"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 cups (720 ml) all-purpose flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "⅓ cup (80 ml) granulated sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon (5 ml) salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ teaspoon (1.25 ml) cinnamon"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ teaspoon (1.25 ml) ground nutmeg"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 egg beaten"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup (60 ml) melted butter"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup (240 ml) currants"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp plain flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Vegetable oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tbsp golden syrup"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat milk and water to lukewarm."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Crumble yeast. Mix with ½ cup (120 ml) flour. Stir in tepid milk/water and mix well."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cover and set aside in warm place until yeast is active and frothing, about 10–15 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix remaining flour, sugar, salt, cinnamon and nutmeg."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir egg and butter into the yeast mix, add the flour mixture and fruit. Mix well."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Put dough onto a floured surface and knead. Return to bowl, and let rise until double in bulk, about 1 hour."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Turn onto a floured surface and knead again."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Preheat oven to 375°F (190°C)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Divide dough into twelve pieces and shape into buns. Mark a deep cross on the top of each bun."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Arrange on a baking tray, cover with tea towel, and let rise for 30 minutes. Bake in preheated 375°F (190°C) oven for 15 minutes or until golden brown."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix together flour, vegetable oil and golden syrup."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove buns from tray and glaze."
}
],
"title": "Hot Cross Bun",
"url": "https://en.wikibooks.org/wiki/Cookbook:Hot_Cross_Bun"
} | recipes/recipe_08_029.html |
{
"infobox": {
"category": "/wiki/Category:Dessert_recipes",
"difficulty": 1,
"servings": "several",
"time": "5 minutes"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Hot fudge is a chocolate sauce for putting on ice cream."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup (120 ml) milk"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 ½ cups (350 g) white granulated sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 ½ tablespoons cocoa"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 dash salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¾ tablespoon butter"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ teaspoon vanilla"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix milk, sugar, cocoa and salt in a saucepan and bring to a full rolling boil."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Turn off heat and add butter and vanilla."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Let rest for a couple minutes until butter is melted. Beat with a spoon and serve."
}
],
"title": "Hot Fudge",
"url": "https://en.wikibooks.org/wiki/Cookbook:Hot_Fudge"
} | recipes/recipe_08_030.html |
{
"infobox": {
"category": "/wiki/Category:Cake_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Hot milk cake is a traditional two-layer cake, possibly from the Mid-Atlantic States. It can be frosted with mocha icing. The cake can be fabulous, but the recipe is not for the timid. Expect a couple attempts that fail to rise before getting it right. Beating the eggs very well is important."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup (240 ml) whole milk"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup (120 ml) butter"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tsp (5 ml) vanilla extract"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cups (480 ml) cake flour or, 4 T (60 ml) cornstarch and enough all-purpose flour to equal 2 cups"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tsp (10 ml) baking powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 pinch of salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 large eggs"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cups (480 ml) white granulated sugar"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "An hour before baking, take eggs and butter out of the refrigerator to reach room temperature."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat together milk and butter until butter melts. Cool to just warm, then add vanilla."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "If you sift the flour, do so after measuring. Combine dry ingredients."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a large bowl whip the eggs until light and lemon-colored—this could take 5–10 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add sugar slowly, beating well."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the dry ingredients."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add milk mixture very slowly, folding it in by hand toward the end."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Divide the batter into 2 greased and floured 9-inch (230 mm) round cake pans."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bake about 30 minutes at 350 °F (175 °C)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cool on racks for 10 minutes (you may need to run a knife around the edge first), then turn out to cool completely."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Frost with mocha icing, other icing, or with strawberries."
}
],
"title": "Hot Milk Cake",
"url": "https://en.wikibooks.org/wiki/Cookbook:Hot_Milk_Cake"
} | recipes/recipe_08_031.html |
{
"infobox": {
"category": "/wiki/Category:Beverage_recipes",
"difficulty": 1,
"servings": "6",
"time": "15 minutes"
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 bottle (40 ounces) pure peach drink"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup packed brown sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cinnamon sticks"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup peach schnapps (optional)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Cinnamon sticks for garnish (optional)"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine juice, brown sugar, cinnamon sticks, and margarine in a Dutch Oven."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat to boil."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove from heat."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Discard cinnamon sticks."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add schnapps, if desired."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Garnish with additional cinnamon sticks, if desired."
}
],
"title": "Hot Peach Drink",
"url": "https://en.wikibooks.org/wiki/Cookbook:Hot_Peach_Drink"
} | recipes/recipe_08_032.html |
{
"infobox": {
"category": "/wiki/Category:Sauce_recipes",
"difficulty": 1,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Fiery hot sauces are legion in the Caribbean, and most contain habañeros (Jamaicans call them 'scotch bonnets' for their bell-like shape). A good way to use habañeros is by making up a pepper sauce. Because the heat of individual peppers can vary enormously (even those from the same plant), homogenizing them into a hot sauce makes it easier for you to assess the amount of heat to add to any dish. Use this in sauces, marinades, and stews, or sprinkle sparingly on meats, fish and rice dishes."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "16 whole habaneros (seeds and all)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 oz onion"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 clove garlic"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tsp sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 Tbsp white malt vinegar (or white wine vinegar)"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Blend all ingredients to whatever consistency you desire."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat to boiling and simmer for 15–20 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Spoon the cooked sauce into a preheated preserve jar and seal."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Leave the jar in a cool, dark place for one month (at least) to develop a good flavour."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "There are many variants on this style of sauce; habanero or scotch bonnets are available in various stages of ripeness, from green through yellow to bright red, so you can control the colour of the sauce by selecting all single colour peppers. The addition of bananas, mangoes and other fruits enjoy an occasional foodie fad."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Some recipes involve mixing the type of peppers used; poblanos, jalapeño and chipotle are quite popular varieties. You can achieve widely-varying sauces by altering the ratios of pepper types, so feel free to experiment."
},
{
"line_type": "ul",
"section": "Warnings",
"text": "Always wear latex or household gloves when handling the peppers and avoid touching your eyes. Chilli peppers are an irritant and even a tiny amount in your eyes can cause extreme pain."
}
],
"title": "Hot Pepper Sauce",
"url": "https://en.wikibooks.org/wiki/Cookbook:Hot_Pepper_Sauce"
} | recipes/recipe_08_033.html |
{
"infobox": {
"category": "/wiki/Category:Sauce_recipes",
"difficulty": null,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "This is somewhat an interpretive recipe, so you have to get a little creative. But, creativity is what spawned it, and no two people come up with exactly the same sauce. Regardless, what results will be very hot, and very delicious provided you like hot sauce."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1–5 cloves of garlic, depending on size and taste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Vinegar (any kind)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Lime juice"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1–3 squirts of honey"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "About 10 habanero peppers, de-stemmed"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix all ingredients except peppers and honey in blender until you think you've got enough liquid. It doesn't matter how much of anything you use—just throw it all in. As a general rule, though, your total liquid volume should be about the size of 3–4 peppers. Make sure it covers up to the middle of the blender blades."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pulse everything until smooth."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add habaneros and pulse more, until they're fairly chopped up but still chunky."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add honey, and blend for about 30 seconds. Your resulting sauce should be fairly thick, but contain only very small particles of peppers and garlic. If there are chunks bigger than grains of salt, keep blending until they are tiny."
}
],
"title": "Hot Sauce (Homemade)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Hot_Sauce_(Homemade)"
} | recipes/recipe_08_034.html |
{
"infobox": {
"category": null,
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Hot water crust is a type of pastry dough used for savory pies, such as pork pie and steak and kidney pie. As it contains lard, it is unsuitable for vegetarians. Vegetable fat or shortening can be substituted in equal measure, but the texture will be slightly different (and mouth-feel will be somewhat lighter) due to the \"grain\" of lard."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "170 g (6 oz) flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "170 ml (6 fl oz) water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "85 g (3 oz) lard"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 pinch salt"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Sift the flour and salt into a bowl. Make a well in the centre."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place the water and lard into a saucepan over low heat. When the lard has melted, bring to a boil."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pour the mixture into the centre of the flour."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Working very quickly, mix with a wooden spoon."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Knead briefly with hands to produce a smooth dough."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Sift the flour and salt into a bowl."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place the water and lard into a saucepan over low heat. When the lard has melted, bring to a boil."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Quickly pour the flour into the saucepan."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir vigorously with a wooden spoon. It will form a smooth dough in seconds"
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Sometimes an egg yolk is added to the flour and salt mixture."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "To shape the dough for a small pie, the bottom of a jam jar works well."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "This pastry must be used while still warm; otherwise it will become brittle and hard to mould."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Hot water pastry takes longer to cook than short crust or flaky pastry. It should be cooked until it colours."
}
],
"title": "Hot Water Crust Pastry",
"url": "https://en.wikibooks.org/wiki/Cookbook:Hot_Water_Crust_Pastry"
} | recipes/recipe_08_035.html |
{
"infobox": {
"category": "/wiki/Category:Sauce_recipes",
"difficulty": 1,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup crumbled blue cheese"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup sour cream"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ tbsp minced garlic"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp cayenne pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tbsp salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 recipe Hot Wings or Buffalo Wings"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Celery sticks"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine cheese, cayenne, sour cream, garlic, and salt in a serving bowl."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve with celery and hot wings/Buffalo Wings."
}
],
"title": "Hot Wing Dip",
"url": "https://en.wikibooks.org/wiki/Cookbook:Hot_Wing_Dip"
} | recipes/recipe_08_036.html |
{
"infobox": {
"category": "/wiki/Category:Chicken_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Hot wings are a dish of seasoned and fried chicken wings tossed in a spicy sauce."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 oz (85 g) butter, melted"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 oz (85 g) hot sauce"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 cloves garlic, minced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tsp soy sauce"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Oil for deep frying"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "12 whole chicken wings, tip removed and cut in half"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tbsp seasoned salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tbsp black pepper"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "To make the sauce, combine melted butter, hot sauce, minced garlic, and soy sauce in a stainless steel bowl."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Preheat oil to 350°F (180°C)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine seasoning salt, pepper, and wings. Toss to coat."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Fry wings in batches in oil for 11 minutes. Drain on a rack. Do not use paper towels—they will make the food greasy."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Toss wings with sauce and serve warm."
}
],
"title": "Hot Wings",
"url": "https://en.wikibooks.org/wiki/Cookbook:Hot_Wings"
} | recipes/recipe_08_037.html |
{
"infobox": {
"category": "/wiki/Category:Potato_recipes",
"difficulty": 2,
"servings": "6 or more",
"time": "1 hour"
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "10 medium potatoes (new or red a good choice)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 pound cheese (Romano, Mexican or feta work well)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 aji amarillo (Peruvian yellow chili peppers), seeded and deveined"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup evaporated milk"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup vegetable oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cloves garlic"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "8 saltine crackers"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tablespoon prepared mustard"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Lettuce"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 hard boiled eggs"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Black olives"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Peel and boil potatoes as you normally would. Drain water, and allow them to cool."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a blender, purée the cheese, peppers, milk, oil, garlic, crackers, mustard, salt and pepper. The sauce should be fairly thick; add more crackers if not, or add milk if too thick"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Lay a bed of lettuce in a serving dish and place the potatoes on top. Cover with the sauce. Cut the hard boiled eggs in half and place on top of the potatoes. Add black olives if desired."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "This dish can be served slightly cold."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Some recipes suggest the use of huacatay, but this is a confusion. Huacatay is a key ingredient of ocopa, another Peruvian sauce."
}
],
"title": "Huancayo Potatoes in Cream Sauce (Papas a la Huancaína)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Huancayo_Potatoes_in_Cream_Sauce_(Papas_a_la_Huanca%C3%ADna)"
} | recipes/recipe_08_038.html |
{
"infobox": {
"category": "/wiki/Category:Egg_recipes",
"difficulty": 3,
"servings": "2",
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Huevos Rancheros (Spanish for \"eggs ranch-style\") is a traditional Mexican country breakfast. From its home in Mexico, the dish has spread throughout the Americas."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 tablespoons (45 ml) vegetable oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 medium onion, chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 clove garlic (optional), minced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Chopped chile peppers, to taste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 pinch chili powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 plum tomatoes, peeled, seeded and chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 corn tortillas"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 eggs"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ teaspoon sugar"
},
{
"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 tablespoon cilantro or parsley (optional), finely chopped"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "To prepare the ranchero sauce, in a skillet, heat 1 tablespoon oil over medium-high heat. Add the onion and optional garlic, and sauté until softened but not brown (4–5 minutes)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the tomatoes, peppers, chili powder, salt and a few grinds of black pepper and reduce to a simmer. Simmer for about 10 minutes, until the sauce begins to thicken up."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the cilantro or parsley, turn off the heat and cover the pan to keep the sauce warm."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In another skillet, lightly fry the tortillas in 1 tablespoon of oil. Remove and drain."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "If necessary, add additional oil to the second skillet, and fry the eggs until they are \"sunny-side up\". Transfer the eggs to the tortillas, and cover with the ranchero sauce."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Add sliced avocado, shredded Monterey Jack cheese, refried beans, or fried potatoes."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Scramble the eggs instead of frying them."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Quick and simple method is to scramble eggs and add salsa to taste."
}
],
"title": "Huevos Rancheros",
"url": "https://en.wikibooks.org/wiki/Cookbook:Huevos_Rancheros"
} | recipes/recipe_08_039.html |
{
"infobox": {
"category": "/wiki/Category:Side_dish_recipes",
"difficulty": 3,
"servings": null,
"time": "1–24 hours"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Hummus is a nutritious dip originating from the Middle East. It is called revythosaláta (ρεβυθοσαλάτα) in Greek."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 cups raw dried chickpeas (or skip the soaking and cooking steps, and use 7 cups of drained tinned/canned chickpeas)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "9 cups water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tbsp cooking oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¾ cup (175 g) tahini (ground sesame seeds)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¾ cup (175 g) freshly squeezed lemon juice"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "12 cloves of garlic (peeled and roughly chopped)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup extra virgin olive oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tbsp salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ tsp freshly-ground black pepper"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Soak the chickpeas in water overnight, then drain."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Gently simmer the chickpeas with the 9 cups water (generously salted) and the tablespoon of oil until very soft, but still whole (about 3 hours, or 10 minutes + cooling time if using a pressure cooker)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Drain the chickpeas, and reserve a few cups of the cooking liquid (you will need it later)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Rinse the chickpeas with plenty of cold water. While doing so, gently rub them between your hands to release the skins—they should float away with the rinsing water. After several changes of water, and removing a majority of the skins, drain the chickpeas again."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Using a food processor (or other means), mix the lemon juice with the tahini."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Purée (or mash) the chickpeas in batches, using the lemon juice and tahini mixture, the olive oil, and the cooking liquid as required to maintain the desired consistency (add the garlic to the batch with the olive oil, and process until smooth)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a large bowl, using a spoon, mix the salt and pepper into the other blended ingredients (add additional cooking liquid, if still too thick)."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "1–2 tablespoons of asafoetida (hing) powder can be used to substitute for the garlic, which may otherwise be omitted."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Use a pot that will hold several times the volume of the chickpeas and the water for cooking the chickpeas, because they will foam (the tablespoon of oil minimises that, however)."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Use olive oil instead of the reserved cooking liquid to thin the hummus. Alternatively, mix in a tablespoon of olive oil into a serving before eating."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "It's particularly good when eaten with sliced French stick (bread), and it is traditionally eaten with pita bread. It is also a nutritionally sound alternative to most other dips."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Hummus freezes really well, so consider making a double batch, and then freezing most of it in containers small enough to hold two servings (they can be defrosted overnight in the refrigerator, as needed)."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Hummus is NOT a traditional Greek dish—it derives from Cyprus and the Middle East. Chickpeas in the traditional Greek cuisine (at least in Attica and Cyclades) are usually eaten only as soup."
}
],
"title": "Hummus (Greek)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Hummus_(Greek)"
} | recipes/recipe_08_040.html |
{
"infobox": {
"category": "/wiki/Category:Dip_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup dry chickpeas"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon baking soda"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2–3 cloves of garlic"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Tahini and water, to make a paste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Ground cumin"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Fresh, coarsely-cut coriander leaves"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt to taste"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "The night before you plan to cook, combine the chickpeas, 2.5 cups of water, and baking soda. Leave to soak for 6–12 hours."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Rinse."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the rinsed chickpeas to 3 cups of water, along with the garlic and 1 teaspoon of salt. Bring to a boil. After about 45 minutes, they should swell enough for their skins to come off. Give it a stir, and use a slotted spoon to remove as many of the skins as you can from the water."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cover the pot and continue cooking for about 2 hours, or until they almost dissolve to a paste."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pour out the water. If desired, some can be reserved to add later, for extra flavor."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mash the chickpeas by pressing them through a pasta sieve or use a food processor."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Let it cool for 10 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add tahini and water until you get the right consistency."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Season with salt, ground cumin, and coriander leaves."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Fresh lemon juice can be substituted for some of the water"
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Some cooks add tahini concentrate and lemon juice, instead of diluted tahini."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Serve with any combination of olive oil, tahini, za'atar, roast pine nuts, and/or French fries."
}
],
"title": "Hummus I",
"url": "https://en.wikibooks.org/wiki/Cookbook:Hummus_I"
} | recipes/recipe_08_041.html |
{
"infobox": {
"category": "/wiki/Category:Dip_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup dried chickpeas"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "5 tablespoons lemon juice"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 tablespoons pure olive oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tablespoons tahini (sesame seed paste)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 large cloves garlic"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¾ teaspoon salt"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Soak chickpeas overnight."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Drain, rinse, and place chickpeas in saucepan. Just barely cover with water."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add chopped garlic and salt."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cook until tender (about 30 minutes) and set aside to cool."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Purée chickpeas in a blender with the oil, lemon juice, and tahini paste until smooth."
}
],
"title": "Hummus III",
"url": "https://en.wikibooks.org/wiki/Cookbook:Hummus_III"
} | recipes/recipe_08_042.html |
{
"infobox": {
"category": "/wiki/Category:Appetizer_recipes",
"difficulty": 2,
"servings": "6",
"time": "1 hour"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Hummus is a classic dish likely originating from mid-eastern cultures. This recipe incorporates entirely raw ingredients for a truly healthy, delicious taste."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cups chickpeas"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "⅓ cup sesame seeds"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 cloves garlic"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ white onion"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 peeled lemon"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "⅓ cup sun-dried tomato"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "5 tablespoons agave syrup"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 tablespoons ground cumin"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 tablespoons fresh parsley"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 pinch paprika"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tablespoons olive oil"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Soak chickpeas for 12–24 hours then let sprout for 1–2 days. Make sure to rinse three times a day while sprouting."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine all ingredients except olive oil, paprika, and fresh parsley in a blender or food processor, and purée until smooth. Refrigerate for best taste."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Sprinkle hummus with olive oil, paprika, and parsley when serving."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "For a spicy taste you may add roasted red chili pepper or a dash of cayenne pepper."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Adding fresh parsley and paprika along with drizzling olive oil over the hummus really takes it over the top."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "You may serve with pita bread for dipping. Chips or fresh vegetables compliment nicely as well."
}
],
"title": "Hummus with Sprouted Chickpea",
"url": "https://en.wikibooks.org/wiki/Cookbook:Hummus_with_Sprouted_Chickpea"
} | recipes/recipe_08_043.html |
{
"infobox": {
"category": "/wiki/Category:Fritter_recipes",
"difficulty": 2,
"servings": "8–10",
"time": "5–7 minutes per batch"
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "Vegetable oil for frying"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1½ cups yellow corn meal"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup all-purpose flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon baking powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ teaspoon baking soda"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1¾ teaspoons salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 eggs, lightly beaten"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "⅛ teaspoon cayenne pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup chopped green onions"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup milk"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup vegetable oil"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pour oil 3–4 inches (7.5 cm to 10 cm) deep in a pan and preheat to 370°F (~190°C)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In bowl mix cornmeal, flour, baking powder, baking soda, salt, and cayenne."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix in eggs, green onions, milk, and ¼ cup vegetable oil."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Spoon 6–7 tablespoons of the batter into preheated oil."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Fry, stirring constantly for overall browning, until golden brown."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove from heat and drain on paper towels."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "⅓ cup minced green onions may be substituted for fresh onions."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Add 6 oz (170 g) pimento cheese to the batter."
}
],
"title": "Hush Puppies",
"url": "https://en.wikibooks.org/wiki/Cookbook:Hush_Puppies"
} | recipes/recipe_08_044.html |
{
"infobox": {
"category": "/wiki/Category:Dutch_recipes",
"difficulty": 1,
"servings": "6–8",
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "5 lbs potatoes, quartered"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3½ lbs carrots, cut into pieces"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 lbs onions, diced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cups ham, cubed"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Add cheese, salt, and pepper to your liking"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cook potatoes in pan of water, adding salt to taste, until done. Drain."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cook carrots, onions and ham, adding a small amount of salt, until carrots are done. Drain, reserving water from carrot, onion, and ham pot."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mash all ingredients, adding enough of reserved juices from carrots to reach a mashed potato consistency. Add 2 to 3 chunks of butter while mashing, to taste."
}
],
"title": "Hutspot (Dutch Mashed Vegetables)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Hutspot_(Dutch_Mashed_Vegetables)"
} | recipes/recipe_08_045.html |
{
"infobox": {
"category": "/wiki/Category:Indian_recipes",
"difficulty": 4,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Hyderabadi biryani is a popular variety of biryani. It is so named as it is seen mainly in the city of Hyderabad, India, where the dish emerged from the blending of mughlai and Andhra cuisines in the kitchen of the Nizam (leader of the historical Hyderabad state). It, like other biryanis, is made using Basmati rice which is only found on the Indian subcontinent. The spices and other ingredients remain the same, but the method of preparation involves more time."
},
{
"line_type": "p",
"section": null,
"text": "It is usually accompanied with dahi ki chutney, raita, or mirchi ka salan."
},
{
"line_type": "p",
"section": null,
"text": "There are 2 styles of preparing this variety. The Katchi Biryani is prepared with the Katchi Yakhni method (with raw gravy). The raw meat is marinated in yogurt and cooked only by the dum, or the baking process, which is done with rice. This is a challenging process as it requires meticulously measured time and heat to avoid overcooking or undercooking the meat. In Pakki Biryani, where the meat is cooked with all the accompanying spices and then the rice is simmered with the resultant gravy redolent of mace, ittar and kewra in a sealed vessel with saffron and cardamom. It is accompanied by side dishes like Mirchi ka Salan, Dhansak and Bagara Baingan."
},
{
"line_type": "p",
"section": null,
"text": "The meat used in the preparation is usually mutton, beef—popularly called Kalyani Biryani—or, less frequently, chicken. There is also a vegetarian version of the Hyderabadi Biryani in which the place of the meat is taken by a mixture of vegetables such as carrots, peas, cauliflower and potato. The vegetarian version is called 'tarkari' biryani. The Hyderabadi Biryani version of the mixed Vegetable Biryani is the \"Tahiri\"."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Make deep incisions in the chicken flesh. They should be deep enough for spices to get absorbed, but not so deep that they could render the pieces smaller."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix turmeric, chilli powder, salt, garlic paste, yogurt, and half-lemon's juice. Thoroughly apply this paste onto the chicken, and let marinate for an hour."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat about 100 ml of oil in a pan. Add cumin, cloves, cinnamon, cardamom seeds, bay leaves, ½ spoon cumin, 1 spoon coriander powder, and finally onions. Cook for a couple of minutes, then add mint leaves."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "When onions turn slightly brown, add marinated chicken and cook for about 20–30 minutes. It should not be fully cooked at this stage."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add garam masala and coconut powder. Remove from the heat when about ¾ cooked. There should not be much sauce, and the chicken pieces should look roasted."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Meanwhile, while the chicken is still cooking, prepare the biryani rice. Slightly rinse 3 cups of basmati, then add half as much water as rice by volume and 1–2 teaspoons salt. Cook until half done, preferably in an electric cooker. Take a few semi-cooked grains of rice and colour them with diluted saffron for garnishing."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place about half the semi-cooked rice in it a heat-safe pot or dish about 12 inches (300 mm) in diameter. Next, layer half of the chicken on it, and top with half the remaining rice. Add the remaining chicken, then the rest of the rice."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat oil, and deep fry half the sliced onions until golden brown. Similarly fry the cashews. Garnish the top rice layer with these two along with 100 ml ghee, coconut milk, saffron rice grains and coriander."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cover the dish well. Cook over high heat for 5 minutes, then reduce to low heat. The flame should not be at the vessel's centre, but on one side of it. Cook for 2–3 minutes, then rotate the vessel to heat another part of its circumference. In this way, keep rotating the vessel every 2–3 minutes for about 20 minutes. Every time you turn it, carefully disturb the contents with a shake/jerk so prevent the settling of ghee at the bottom."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove from the heat, and wait for about 10 minutes before uncovering."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Before serving, mix the medley from the bottom. Serve with boiled egg halves. Enjoy."
}
],
"title": "Hyderabad Biryani",
"url": "https://en.wikibooks.org/wiki/Cookbook:Hyderabad_Biryani"
} | recipes/recipe_08_046.html |
{
"infobox": {
"category": "/wiki/Category:Indian_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Double ka meetha is a popular dessert in Hyderabad, India."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 loaf bread"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 litre milk"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "250 grams khoa (concentrated milk solids)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "500 grams sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "100 grams almonds"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "100 grams cashews"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "100 grams pistachios"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "100 grams raisins"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "250 grams ghee"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "10 grams cardamom"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "500 ml water"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Trim the edges of the bread slices and cut each slice into four."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Fry them in ghee till golden brown."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Make a sugar syrup by adding half a litre of water to the sugar. Add the milk to the sugar syrup. Boil until the syrup starts thickening."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Grind the cardamom seeds to a powder."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the powdered cardamom seeds and khoa to the thickened milk. Stir the mixture well."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Arrange the fried bread pieces on a flat tray. Pour the syrup over the bread pieces while they are still hot. Garnish with the raisins and nuts."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Refrigerate and serve."
}
],
"title": "Hyderabadi Fried Bread with Syrup and Nuts (Double ka meetha)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Hyderabadi_Fried_Bread_with_Syrup_and_Nuts_(Double_ka_meetha)"
} | recipes/recipe_08_047.html |
{
"infobox": {
"category": "/wiki/Category:South_Asian_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "200 g whole wheat kernels"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "300 g boneless mutton"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "20 g fresh green Indian chiles"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2-inch piece ginger"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "6–8 cloves garlic"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "100 g cooking oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 medium onions, finely sliced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 medium limes"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ tsp turmeric powder (haldi)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tsp garam masala"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt to taste"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "De-bran the wheat, wash, and soak for 2 hours."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Grind the ginger, garlic, chilies, and salt to make a paste. Rub the mutton with the mixture, and marinate for 1 hour."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pressure cook the soaked wheat and marinated meat for about 45 minutes. Mince and grind to a fine paste."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a pan, heat oil, add the sliced onions. Fry until brown, then add the spices."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the ground paste, and cook over low heat until the mixture leaves the sides of the pan, stirring occasionally."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Adjust the seasoning. Serve hot, with lime wedges coriander and fried onions as garnish."
}
],
"title": "Hyderabadi Haleem (Ground Meat and Wheat)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Hyderabadi_Haleem_(Ground_Meat_and_Wheat)"
} | recipes/recipe_08_048.html |
{
"infobox": {
"category": "/wiki/Category:Soup_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Ibaba Soup is a typical Nigerian soup prepared from ibaba seeds, also known as okpo by the Igbo people. The seeds serve as a thickener, and the soup is served with akpu, semo, or pounded yam."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Meat, rinsed"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Pepper, blended"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Onion, chopped and rinsed"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Seasoning cube"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt to taste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Dryfish, rinsed"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Palm oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Ground ibaba seeds"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Uziza leaves, shredded and rinsed"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Ground crayfish"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place meat in a pot, and cover with water. Begin cooking."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the blended pepper, onions, seasoning cube, and salt."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Once meat is soft, add dryfish and cook for few minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add palm oil and ground ibaba seeds."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add shredded uziza leaves and ground crayfish."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir and serve."
}
],
"title": "Ibaba Soup",
"url": "https://en.wikibooks.org/wiki/Cookbook:Ibaba_Soup"
} | recipes/recipe_08_049.html |
{
"infobox": {
"category": "/wiki/Category:Rwandan_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Ibihaza is a traditional dish from Rwanda that features flavorful and hearty beans cooked to perfection. This simple yet delicious recipe is a staple in Rwandan cuisine and can be enjoyed as a main course or as a side dish."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cups dried beans (such as red kidney beans or black-eyed peas)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 onion, finely chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cloves of garlic, minced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tablespoons vegetable oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon cumin"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon paprika"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon coriander"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon thyme"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 bay leaf"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt, to taste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Water, for cooking"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Large pot"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Wooden spoon"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Cutting board"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Knife"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Rinse the dried beans thoroughly under running water. Place them in a large bowl and cover with water. Allow the beans to soak overnight or for at least 8 hours. Drain and rinse the beans before cooking."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent and fragrant."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the soaked and rinsed beans to the pot, along with enough water to cover the beans by about an inch. Bring the mixture to a boil."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Reduce the heat to low and add the cumin, paprika, coriander, thyme, and bay leaf to the pot. Stir well to combine."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cover the pot partially with a lid and simmer the beans for about 1–1½ hours, or until they are tender and cooked through. Stir occasionally and add more water if necessary to maintain the desired consistency."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Season the beans with salt, to taste, and continue cooking for another 5–10 minutes to allow the flavors to meld."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove the pot from the heat and let the beans rest for a few minutes before serving."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "If using dried beans, it's important to soak them before cooking to help reduce cooking time and improve digestibility."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Be sure to discard any discolored or shriveled beans before cooking."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Adding a pinch of baking soda to the soaking water can help soften the beans more quickly."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "For a richer flavor, you can add some chopped tomatoes or tomato paste to the beans during cooking."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Adjust the seasoning and spices according to your preference. You can add more or less depending on your desired taste."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "You can enhance the flavor of ibihaza by adding vegetables like carrots, bell peppers, or spinach during the cooking process."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Some variations of ibihaza include the addition of smoked meat or sausages for added depth of flavor."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Beans are a great source of plant-based protein, dietary fiber, and essential nutrients. They are low in fat, cholesterol-free, and rich in vitamins and minerals."
}
],
"title": "Ibihaza (Rwandan Beans)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Ibihaza_(Rwandan_Beans)"
} | recipes/recipe_08_050.html |
{
"infobox": {
"category": "/wiki/Category:African_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Ibihaza n'ubwoko is a flavorful and nutritious dish from Rwanda that combines tender beans with savory mushrooms. It is a popular vegetarian option that is rich in flavors and textures. This dish is often enjoyed as a main course and pairs well with Rwandan staple foods like steamed rice or ugali."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup beans (preferably white beans), soaked overnight"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tablespoons vegetable oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 onion, finely chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cloves of garlic, minced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "200 grams (7 ounces) mushrooms, sliced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tomato, diced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon thyme"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon paprika"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon cayenne pepper (optional, for heat)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Pepper, to taste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Fresh cilantro or parsley, for garnish"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Large pot"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Knife"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Spoon"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Drain and rinse the soaked beans. In a large pot, add the beans and enough water to cover them. Bring to a boil over medium heat and cook until the beans are tender, usually for about 1–2 hours. Drain the cooked beans and set them aside."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In the same pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent and fragrant."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the sliced mushrooms to the pot and cook for about 5 minutes, or until they release their moisture and start to brown."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the diced tomato, thyme, paprika, and cayenne pepper (if using) to the pot. Stir well to combine."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Return the cooked beans to the pot and season with salt and pepper to taste. Stir again to ensure all the ingredients are well incorporated."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Reduce the heat to low, cover the pot, and let the beans and mushrooms simmer together for about 15–20 minutes, allowing the flavors to meld."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Taste and adjust the seasoning if needed, adding more salt, pepper, or spices according to your preference."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove the pot from the heat and let the ibihaza n'ubwoko rest for a few minutes before serving."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve the dish hot, garnished with fresh cilantro or parsley."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "You can use any type of mushrooms available, such as button mushrooms, cremini mushrooms, or portobello mushrooms."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Feel free to add other vegetables like diced bell peppers or carrots for additional flavor and texture."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Adjust the level of spiciness by adding more or less cayenne pepper according to your preference."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Ibihaza n'ubwoko can be served as a main course alongside steamed rice, ugali, or Rwandan bread."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Add a squeeze of fresh lemon juice or a dollop of plain yogurt as a finishing touch for added tanginess."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "This dish is a good source of plant-based protein, dietary fiber, vitamins, and minerals."
}
],
"title": "Ibihaza n'Ubwoko (Rwandan Beans with Mushroom)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Ibihaza_n%27Ubwoko_(Rwandan_Beans_with_Mushroom)"
} | recipes/recipe_08_051.html |
{
"infobox": {
"category": "/wiki/Category:African_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Ibijumba n'ubwoko is a delicious and hearty dish from Rwanda that combines sweet potatoes and mushrooms. This flavorful and nutritious dish is a popular choice for a satisfying meal. The sweet potatoes are cooked until tender and paired with sautéed mushrooms, creating a delightful combination of flavors and textures."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 large sweet potatoes, peeled and cubed"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "200 g mushrooms of your choice, sliced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 onion, finely chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cloves of garlic, minced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tablespoons vegetable oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon paprika"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon cumin"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ teaspoon turmeric"
},
{
"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": "Fresh cilantro or parsley, chopped (for garnish)"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Large pot"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Knife"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Cutting board"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Wooden spoon"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a large pot, bring water to a boil. Add the cubed sweet potatoes and cook until they are tender but not mushy, about 10–15 minutes. Drain and set aside."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat the vegetable oil in a pan over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent and fragrant."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the sliced mushrooms to the pan and cook for about 5 minutes, or until they are softened and slightly browned."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Sprinkle the paprika, cumin, turmeric, salt, and black pepper over the mushrooms. Stir well to coat the mushrooms with the spices."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the cooked sweet potatoes to the pan and gently stir to combine all the ingredients."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cook for another 2–3 minutes to allow the flavors to meld together."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Taste and adjust the seasoning if needed."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove from heat and transfer to a serving dish. Garnish with fresh chopped cilantro or parsley."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve hot as a main dish or as a side with your favorite Rwandan accompaniments."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "You can add other vegetables like bell peppers, carrots, or green beans to enhance the dish's nutritional value and variety."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Adjust the spices according to your taste preference. You can add more or less paprika, cumin, or turmeric to suit your flavor profile."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "This dish can be served with Rwandan staple foods such as ugali, rice, or chapati."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Sweet potatoes are a rich source of vitamins, minerals, and dietary fiber. Mushrooms are low in calories and high in protein and antioxidants."
}
],
"title": "Ibijumba n'Ubwoko (Rwandan Sweet Potato and Mushroom Dish)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Ibijumba_n%27Ubwoko_(Rwandan_Sweet_Potato_and_Mushroom_Dish)"
} | recipes/recipe_08_052.html |
{
"infobox": {
"category": "/wiki/Category:African_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Ibirayi n'ibinyomoro is a hearty and flavorful Rwandan soup that combines beans and smoked beef. This comforting dish is a popular choice during cold seasons and is enjoyed for its rich and savory flavors."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tablespoons vegetable oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 medium onion, finely chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cloves of garlic, minced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tomatoes, diced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cups dried beans, soaked overnight and drained"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 pound smoked beef, cut into bite-sized pieces"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon thyme"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon paprika"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt to taste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Black pepper to taste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Fresh parsley or cilantro leaves, for garnish (optional)"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Large pot"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Knife"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Cutting board"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Wooden spoon"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Strainer or colander"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent and fragrant."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the diced tomatoes to the pot and cook for a few minutes until they soften and release their juices."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the smoked beef to the pot and cook for about 5 minutes, allowing it to brown slightly."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the soaked beans to the pot and stir well to coat them with the onion, tomato, and beef mixture."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pour enough water into the pot to cover the beans and beef. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 1–1.5 hours, or until the beans are tender."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir occasionally during cooking and skim off any foam that forms on the surface."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Season the soup with thyme, paprika, salt, and black pepper. Adjust the seasoning according to your preference."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Continue to simmer the soup for another 15–20 minutes to allow the flavors to meld together."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove from heat and transfer to serving bowls. Garnish with fresh parsley or cilantro leaves, if desired, before serving."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "You can add additional vegetables like carrots or potatoes to the soup for extra flavor and texture."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "For a spicier version, you can include a chopped chili pepper or a pinch of ground cayenne pepper."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Leftover ibirayi n'ibinyomoro can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Beans are a great source of plant-based protein, dietary fiber, and essential minerals like iron and folate."
}
],
"title": "Ibirayi n'Ibinyomoro (Rwandan Bean Soup with Smoked Beef)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Ibirayi_n%27Ibinyomoro_(Rwandan_Bean_Soup_with_Smoked_Beef)"
} | recipes/recipe_08_053.html |
{
"infobox": {
"category": "/wiki/Category:African_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Ibirayi n'ibishyimbo is a delicious and hearty Rwandan bean soup that features a combination of tender beans and fish. It is a popular dish in Rwanda, often enjoyed as a nutritious and comforting meal. This soup is packed with flavors from aromatic spices and herbs, making it a satisfying and flavorful option."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup beans (preferably white beans), soaked overnight"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tablespoons vegetable oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 onion, finely chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cloves of garlic, minced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tomato, diced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 carrot, diced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 potato, diced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 green bell pepper, diced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 bay leaf"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon cumin"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon thyme"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 fish stock cube (optional)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 pound (450 grams) fresh fish fillets (such as tilapia or catfish)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt to taste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Pepper to taste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Fresh parsley or cilantro, for garnish"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Large pot"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Knife"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Spoon"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Stovetop"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Drain and rinse the soaked beans. In a large pot, add the beans and enough water to cover them. Bring to a boil over medium heat and cook until the beans are tender, usually for about 1–2 hours. Drain the cooked beans and set them aside."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In the same pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent and fragrant."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the diced tomato, carrot, potato, and green bell pepper to the pot. Stir well to combine."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the cooked beans back to the pot and pour in enough water to cover the ingredients. Add the bay leaf, cumin, thyme, and fish stock cube (if using). Season with salt and pepper to taste."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bring the soup to a simmer and cook for about 20–30 minutes, or until the vegetables are tender and the flavors have melded together."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "While the soup is simmering, prepare the fish fillets by seasoning them with salt and pepper. Grill or pan-fry the fish until cooked through. Once cooked, flake the fish into smaller pieces using a fork."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the flaked fish to the soup and simmer for an additional 5 minutes to allow the flavors to combine."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove the bay leaf from the soup and adjust the seasoning if needed."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve hot, garnished with fresh parsley or cilantro."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "You can use any type of fresh fish fillets that are readily available in your area. Tilapia or catfish are commonly used in Rwandan cuisine."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Feel free to add additional vegetables such as cabbage or spinach to the soup for extra nutritional value and flavor."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "To enhance the richness of the soup, you can use homemade fish stock or substitute it with vegetable stock."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Serve the soup with Rwandan accompaniments like cooked plantains, steamed rice, or Rwandan bread."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Adjust the spices and seasoning according to your personal preference."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "This soup is a good source of protein, fiber, vitamins, and minerals."
}
],
"title": "Ibirayi n'Ibishyimbo (Rwandan Bean Soup with Fish)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Ibirayi_n%27Ibishyimbo_(Rwandan_Bean_Soup_with_Fish)"
} | recipes/recipe_08_054.html |
{
"infobox": {
"category": "/wiki/Category:African_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Ibisuba is a refreshing and nutritious bean salad from Rwanda. Made with cooked beans, fresh vegetables, and a tangy dressing, this salad is a popular side dish that complements a variety of main courses."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cups cooked beans (such as red beans, white beans, or black-eyed peas)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 medium onion, finely chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 large tomato, diced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 medium cucumber, diced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 green bell pepper, diced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 carrot, grated"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Fresh cilantro, chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Juice of 1 lemon"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tablespoons olive oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt to taste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Black pepper to taste"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Mixing bowl"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Mixing spoon or spatula"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Whisk"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a mixing bowl, combine the cooked beans, chopped onion, diced tomato, diced cucumber, diced green bell pepper, grated carrot, and chopped parsley or cilantro."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a separate small bowl, whisk together the lemon juice, olive oil, salt, and black pepper to create the dressing."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pour the dressing over the bean and vegetable mixture, and gently toss to combine, ensuring all the ingredients are evenly coated."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Adjust the seasoning with additional salt and black pepper, if needed."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Let the salad marinate in the refrigerator for at least 30 minutes to allow the flavors to meld together."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Before serving, give the salad a final toss and transfer it to a serving dish."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Garnish with additional chopped parsley or cilantro, if desired."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve chilled as a side dish with grilled meats, fish, or other Rwandan dishes."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "You can use any type of cooked beans for this salad, such as kidney beans, navy beans, or black-eyed peas. Canned beans can also be used as a time-saving option, just be sure to rinse them thoroughly before using."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Feel free to customize the salad by adding other vegetables like diced avocado, sliced radishes, or chopped bell peppers of different colors."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "For added flavor, you can incorporate herbs like mint or basil into the salad."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Ibisuba can be made ahead of time and stored in the refrigerator for up to 2 days. Allow it to come to room temperature before serving."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Adjust the lemon juice and olive oil quantities according to your taste preference for the dressing."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "This salad can be enjoyed on its own as a light and healthy meal or served as a side dish at barbecues, picnics, or family gatherings."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Beans are a good source of plant-based protein, dietary fiber, and various vitamins and minerals. This salad is low in fat and provides a good balance of carbohydrates and proteins. The vegetables in the salad contribute to its nutritional value, providing vitamins, minerals, and antioxidants."
}
],
"title": "Ibisuba (Rwandan Bean Salad)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Ibisuba_(Rwandan_Bean_Salad)"
} | recipes/recipe_08_055.html |
{
"infobox": {
"category": "/wiki/Category:African_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Ibiwungu is a traditional Rwandan alcoholic beverage made from fermented bananas. It is a popular and beloved drink in Rwanda, often consumed during celebrations and social gatherings."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "10 ripe bananas, peeled and mashed"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 liters water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon dry active yeast"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 lemon, juiced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Banana leaves, for wrapping (optional)"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Large pot"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Wooden spoon"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Cheesecloth or fine mesh strainer"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Fermentation vessel or jar"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Bottles or containers for storing"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Clean cloth or plastic wrap"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a large pot, bring the water to a boil."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the mashed bananas to the boiling water and simmer for about 15 minutes, stirring occasionally."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove the pot from the heat and let the banana mixture cool to room temperature."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Dissolve the sugar in a small amount of warm water and add it to the cooled banana mixture, stirring well to combine."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Sprinkle the dry yeast over the mixture and let it sit for about 10 minutes to activate."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the lemon juice to the mixture and stir again."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Strain the mixture through a cheesecloth or fine mesh strainer into a fermentation vessel or jar, discarding any solids."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cover the vessel or jar with a clean cloth or plastic wrap, securing it with a rubber band or string to keep out insects or dust."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place the vessel or jar in a warm and dark location, ideally around 25–30°C (77–86°F), for fermentation to occur. Allow it to ferment for 2–3 days or until it reaches the desired level of sweetness and tanginess."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Once fermentation is complete, transfer the ibiwungu into clean bottles or containers for storage."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Seal the bottles or containers tightly and refrigerate for a few hours before serving. This will help to enhance the flavors and carbonation."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Ibiwungu can be served chilled or at room temperature. It is traditionally enjoyed in small cups or glasses."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "You can add spices like cinnamon, cloves, or cardamom to the banana mixture before fermentation to add additional flavor."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Some variations of ibiwungu include the addition of sorghum or millet to the fermentation process."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "It is important to use ripe bananas for this recipe, as they provide the necessary sweetness and flavor for fermentation."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Ibiwungu is a naturally carbonated beverage due to the fermentation process. Take caution when opening the bottles as they may be under pressure."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Enjoy ibiwungu responsibly and in moderation."
}
],
"title": "Ibiwungu (Rwandan Banana Beer)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Ibiwungu_(Rwandan_Banana_Beer)"
} | recipes/recipe_08_056.html |
{
"infobox": {
"category": "/wiki/Category:Porridge_recipes",
"difficulty": 1,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Millet porridge, also known as ibyer, is a typical Tiv meal prepared from millet flour. It is served with bread and milk."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Millet flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Ginger"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Sugar to taste"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Boil water, then stir in the millet flour, ginger, and sugar."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir continuously to prevent lumps, and cook for few minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve."
}
],
"title": "Ibyer (Nigerian Millet Porridge)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Ibyer_(Nigerian_Millet_Porridge)"
} | recipes/recipe_08_057.html |
{
"infobox": {
"category": "/wiki/Category:Dessert_recipes",
"difficulty": 3,
"servings": null,
"time": "35 minutes"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "An ice cream sandwich is a frozen dessert consisting of ice cream sandwiched between two cookie layers. They are typically circular or rectangular in shape, although other novelty shapes exist as well."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "80 g (2.8 oz / ⅔ stick) unsalted butter"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "125 g (4.4 oz / ⅝ cup) superfine sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 standard egg"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "180 g (6.3 oz / 1¼ cups) plain flour, plus extra for dusting"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "20 g (0.71 oz / 1 heaped tablespoon) cocoa powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon bicarbonate of soda"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 pinch of salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "500 ml (1.1 pint / 2 cups) ice cream"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix the flour, cocoa, bicarbonate of soda, and salt in a bowl."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Beat the butter and sugar in a mixing bowl until soft and fluffy."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Beat in the egg."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Fold the dry ingredients into the wet ingredients, and bring together until a dough forms."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Knead the dough for 2 minutes on a floured surface until smooth."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Shape the dough into a flat disc."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cover with cling film and chill for 30 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Preheat the oven to 190 °C (374 °F)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cover 2 baking trays with baking paper."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Roll out the dough to 5 mm (0.20 in) thick."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cut out into 24 circles, and arrange on the baking trays."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bake for 10–12 minutes until well-cooked."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place the biscuits on a wire rack and leave to cool."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Scoop 1 scoop of ice cream on a biscuit."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Sandwich together with another biscuit."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Repeat steps 15–16, using remaining biscuits and ice cream."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Enjoy!"
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "If the dough is too wet, mix in 1 tablespoon of plain flour."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Ice cream sandwiches can be frozen for up to 3 months."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "This recipe uses chocolate biscuits. For vanilla biscuits, replace cocoa powder with extra 20 g (0.71 oz / 1 heaped tablespoon) plain flour and 1 teaspoon vanilla extract. Add vanilla when beating butter and sugar."
}
],
"title": "Ice Cream Sandwich",
"url": "https://en.wikibooks.org/wiki/Cookbook:Ice_Cream_Sandwich"
} | recipes/recipe_08_058.html |
{
"infobox": {
"category": "/wiki/Category:Beverage_recipes",
"difficulty": 1,
"servings": ">24 servings",
"time": "~10 minutes"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Iced tea is a sweetened beverage made from tea and organic acids, and sometimes with flavouring adjuncts. It is popular in hot climates, usually served over ice. Fruit juices such as red or white cranberry, grape, orange, grapefruit and passionfruit can be added in amounts ranging from 10–25%."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 tea bags"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon stevia"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 teaspoons citric acid crystals (or malic / tartaric / citric blends)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 teaspoons sugar"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Fill a drip coffee maker with cold water and place the tea bags in the basket."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place the stevia, acid, and sugar in the pot, and place the pot in the machine."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Let it run through its cycle, then chill the product. This is a concentrate and will make several litres of iced tea."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place some ice in a tall glass and fill 80–90% with cold water. Pour in some iced tea nectar. You may reduce the water and add some fruit juice if desired."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Lemon or lime juice can be used instead of the acid crystals. This will make a cloudier finished product. Use about 4 ounces."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Garnish with cherries, pineapple, lemon, or lime slices."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Note that this product contains virtually no sugar. While 4 teaspoons are used in the concentrate, it is diluted so much that the amount of sugar in a glass is probably less than ¼ teaspoon."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "While stevia is fairly expensive, it goes a long way. Use only pure stevia."
}
],
"title": "Iced Tea",
"url": "https://en.wikibooks.org/wiki/Cookbook:Iced_Tea"
} | recipes/recipe_08_059.html |
{
"infobox": {
"category": "/wiki/Category:Indian_recipes",
"difficulty": null,
"servings": null,
"time": "15 minutes"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Idiyappam (rice noodles) is a South Indian food, usually served for breakfast."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup raw (i.e. not roasted) rice flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup water (hot water preferred by some)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup grated coconut"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tsp ghee"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt to taste"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix rice flour with hot water and salt."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Knead it into a smooth dough."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Press the dough through an idiyappam presser or sieve onto banana leaves on which a little grated coconut has been sprinkled. Alternatively, press it directly onto an idli pan without banana leaves."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Steam for 5–10 minutes. Some people add a little grated coconut on top before steaming."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Idiyappams may be served with egg curry or brown chickpea (kadala) curry. In some places it is eaten dipped in fresh coconut milk mixed with sugar."
}
],
"title": "Idiyappam (South Indian Rice Noodles)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Idiyappam_(South_Indian_Rice_Noodles)"
} | recipes/recipe_08_060.html |
{
"infobox": {
"category": "/wiki/Category:Fermented_food_recipes",
"difficulty": null,
"servings": null,
"time": "Soaking: 6–10 hoursPrep: 10 minutesFermentation: 8–12 hoursCooking: 11–15 minutes"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Idli is a round, fluffy bread roughly eight centimetres in diameter. It is made from ground rice or rice flour mixed with ground urad dal, salt, methi (fenugreek seeds) and water. The mixture is allowed to ferment prior to being steamed in an idli steamer. They are traditional to Southern India and are most often eaten with sambar."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 cups parboiled short-grain rice"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup skinless white urad dal"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 teaspoons non-iodised salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon fenugreek seeds (methi)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cups chlorine-free water for fermenting (see note)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Fermentation starter (optional; see note)"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Wash rice and urad dal thoroughly."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Soak the rice and urad dal in separate bowls for no more than 2 hours. Soak methi seeds along with the urad dal. You will need about twice as much water in the bowl as urad dal, as it expands as it soaks up water."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Drain the rice and urad dal. Do not discard the dal soaking water, but do discard the rice soaking water."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Grind the urad dal to a fine paste in a blender. If needed, add some of the reserved soaking water."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Grind the rice to a paste with about 1 cup of chlorine-free water (less if you can). Grind coarsely if the batter will only be used for idli, but grind finely if it will later be used for dosa."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix the rice and urad dal pastes together well, and season with salt."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "If desired, stir in the fermentation starter and mix well (see note)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Set aside somewhere warm like to ferment for 8 hours (see note)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Grease one or more idli pans well with ghee or vegetable oil."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Gently spoon the batter into the round indentations of the idli pans. Do not stir or otherwise break the batter. The trapped bubbles should not escape as they are necessary for a fluffy texture."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Steam for 12 minutes in a steamer (16 minutes if using brown rice)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove idli from pans with a sharp knife or thin spatula."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "A traditional stone grinder is recommended for making idlis. A blender will do a reasonable job; do not use a food processor."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Idli is made of black lentil and rice. The southern parts of India use boiled rice, while the rest uses raw rice. It depends on your taste. The black lentil should be the full, round variety. Avoid broken dal."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "The ratio of black lentil to rice should not exceed 1:3 or 1:4 by volume. If you have good quality dal, you can stretch this ratio by increasing the quantity of rice."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "The rice is typically parboiled short grain white rice, but brown rice works well also and adds flavour, colour, and more nutrition. Brown rice needs to be soaked at least 4–6 hours."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Mix the dal and rice batters thoroughly. It takes more time and energy than you might think. Uneven mixing causes many failures. Mixing them by hand works best!"
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "A warm temperature is essential for fermentation. 25–28 °C (77–82.4 °F) will be ideal. If the weather is cold, keep some warm water in a large bowl and immerse the vessel containing the batter. To help maintain the temperature of the warm water bath, cover it with a blanket, or better, use a regulated heater, like a heating pad or aquarium heater. Even easier, turn on the light in the oven, and use that to keep the batter warm."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Allow at least 8 hours to ferment. If you don't see tiny bubbles the next morning, the dough will not rise and you have to start all over again."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "If you can't get the batter to ferment by itself, try adding a fermentation starter like a spoonful of commercially prepared idli batter (commercial idli batters sold under refrigeration may have live culture), or a teaspoonful of yogurt with live cultures. Kefir may be used, but yogurt is best. Plain bread yeast will not make for good flavour, as bacteria are needed also."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Use chlorine-free water or reverse osmosis water. Tap water will work, but it will inhibit the fermentation a little. Most modern water filters remove both chlorine and chloramine."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Sprinkle the idlis liberally with sesame oil and eat them with suitable side dishes, such as chutni, sambaar and idli powder."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Leftover batter that has lost its froth can still be used to make dosa."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Some Indian groceries may stock fresh ready-to-cook idli batter in the refrigerated section. This produces a very good idli, light and fluffy with a characteristic tangy flavor. However, some of these products are fermented using citric acid and chemical leavening (i.e. baking powder) and may not be as beneficial."
},
{
"line_type": "ul",
"section": "External links",
"text": "A Sampling of South Indian Breads, pictorial instructions (see bottom of page)"
},
{
"line_type": "ul",
"section": "External links",
"text": "South Indian (Idli/Dosa) Homepage"
}
],
"title": "Idli (Steamed Rice and Black Gram Bread)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Idli_(Steamed_Rice_and_Black_Gram_Bread)"
} | recipes/recipe_08_061.html |
{
"infobox": {
"category": "/wiki/Category:Snack_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Ifinkubala is a traditional Zambian delicacy made from fried mopane worms. These protein-rich caterpillars are a popular snack and are often enjoyed with a cold beverage. Fried to a crisp, they offer a unique and crunchy texture."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tablespoons vegetable oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup fresh or dried mopane worms"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt, to taste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Ground paprika, for seasoning (optional)"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Frying pan or skillet"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Tongs or spatula"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Paper towels"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a frying pan or skillet, heat the vegetable oil over medium heat."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the caterpillars to the pan and fry them until they are golden brown and crispy."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Use tongs or a spatula to flip the caterpillars and fry them on the other side, ensuring they are evenly cooked."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Once the caterpillars are crispy and golden, remove them from the pan and place them on a paper towel-lined plate to absorb any excess oil."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Season the fried caterpillars with salt to taste. For extra flavor, you can sprinkle some ground paprika over them."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve the ifinkubala as a crunchy and unique snack, and enjoy them with a refreshing beverage of your choice."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Mopane worms can be found in some Zambian markets, or you can also harvest them locally if they are available in your region."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Make sure to cook the caterpillars thoroughly to ensure they are safe to eat."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "This unique snack is best enjoyed when freshly fried, as it may lose its crispiness over time."
}
],
"title": "Ifinkubala (Zambian Fried Caterpillars)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Ifinkubala_(Zambian_Fried_Caterpillars)"
} | recipes/recipe_08_062.html |
{
"infobox": {
"category": "/wiki/Category:Stew_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Ifisashi is a delicious and hearty Zambian stew made with a flavorful combination of peanuts and spinach. This nutritious dish is a staple in Zambian cuisine and is often served with nshima, a popular Zambian side dish made from cornmeal."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tablespoon vegetable oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 medium onion, finely chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cloves of garlic, minced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tablespoon vegetable oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 medium tomato, diced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 green bell pepper, diced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 red bell pepper, diced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cups raw shelled and skinned peanuts"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon ground cayenne pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon ground cumin"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ teaspoon ground paprika"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt, to taste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cups fresh spinach, chopped"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Large pot"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Blender or food processor"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Cutting board"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Knife"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a large pot, heat the vegetable oil over medium heat."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the chopped onion and minced garlic to the pot. Sauté until the onions are soft and translucent."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the diced tomato, green bell pepper, and red bell pepper to the pot. Cook until the vegetables are tender."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Meanwhile, in a blender or food processor, blend the shelled peanuts until they form a smooth paste. You may need to add a little water to achieve the desired consistency."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the peanut paste to the pot with the cooked vegetables. Stir well to combine."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pour in enough water to reach your desired consistency for the stew. Stir to mix the water with the peanut and vegetable mixture."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Season the stew with ground cayenne pepper, ground cumin, ground paprika, and salt to taste. Adjust the seasoning according to your preference."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Let the stew simmer for about 15–20 minutes, stirring occasionally, to allow the flavors to meld and the stew to thicken."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the chopped spinach to the pot and stir to incorporate it into the stew. Cook for an additional 5 minutes until the spinach wilts and becomes tender."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove the pot from the heat and let the stew rest for a few minutes before serving."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Ifisashi is traditionally served with nshima, a thick cornmeal porridge that complements the flavors of the stew."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "You can add other vegetables like eggplant or okra to the stew for added taste and nutrition."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "For a creamier texture, you can blend some of the cooked vegetables along with the peanut paste before adding it back to the pot."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Peanuts are a good source of protein, healthy fats, and various vitamins and minerals."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Spinach is rich in iron, calcium, and vitamin K."
}
],
"title": "Ifisashi (Zambian Peanut and Spinach Stew)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Ifisashi_(Zambian_Peanut_and_Spinach_Stew)"
} | recipes/recipe_08_063.html |
{
"infobox": {
"category": "/wiki/Category:African_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Ifisashi n'ubwoko is a delicious and nutritious Rwandan dish that combines the earthy flavors of spinach and mushrooms with the rich creaminess of peanut sauce. This hearty stew is a popular choice in Rwandan cuisine and is often served with steamed rice or ugali."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tablespoons vegetable oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 onion, finely chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cloves of garlic, minced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup sliced mushrooms"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 bunches of spinach, washed and chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup peanut butter"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cups water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt to taste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Black pepper, to taste"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Large pot"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Knife"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Cutting board"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Wooden spoon"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Whisk"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent and fragrant."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the sliced mushrooms to the pot and cook for a few minutes until they begin to soften."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the chopped spinach to the pot and stir well to combine with the mushrooms and onion mixture."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a separate bowl, whisk together the peanut butter and water until smooth. Pour the peanut sauce mixture into the pot."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir the ingredients together, ensuring that the peanut sauce coats the spinach and mushrooms evenly."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Season with salt and black pepper to taste. Stir well to incorporate the seasoning."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Reduce the heat to low and let the stew simmer for about 15–20 minutes, allowing the flavors to meld together and the spinach to wilt."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Taste and adjust the seasoning if needed."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove from heat and transfer to a serving dish."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve hot with steamed rice or ugali."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Feel free to add other vegetables like bell peppers, carrots, or tomatoes to enhance the flavor and texture of the stew."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "For a spicier version, you can add chili flakes or fresh chili peppers according to your taste preference."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Leftover ifisashi n'ubwoko can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Spinach is packed with essential vitamins and minerals, including iron, vitamin C, and vitamin K."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Mushrooms are a good source of protein and fiber, and they provide important nutrients like selenium and B vitamins."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Peanut butter is rich in healthy fats, protein, and dietary fiber."
}
],
"title": "Ifisashi n'Ubwoko (Rwandan Peanut Spinach Stew with Mushroom)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Ifisashi_n%27Ubwoko_(Rwandan_Peanut_Spinach_Stew_with_Mushroom)"
} | recipes/recipe_08_064.html |
{
"infobox": {
"category": "/wiki/Category:Soup_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Ifọkọre or ikọkọrẹ is an indigenous food of the Nigerian Ijebu people. It is made with water yam, called iṣu ewura in Yoruba. Ifọkọre is a staple food since it is quick and easy to prepare. It is best served on its own or with garri/eba."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Water yam"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt or bouillon cube"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Ground crayfish"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Ground pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Palm oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Fermented locust beans"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Scotch bonnet chile pepper, blended to paste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Maggi (bouillon cube)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Beef stock or water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Cooked meat, shredded"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Smoked fish (eja kika)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Dried fish (optional)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Ponmo"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Smoked prawns (optional)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Ogiri"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Peel and cut the water yam into small pieces. Grate using the smallest holes of a grater."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Season the yam with salt, ground crayfish, and pepper. Mix well, and set aside."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat the palm oil in a pot over medium heat."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the locust beans, pepper paste, maggi, and salt. Let fry until the oil floats to the top, stirring every now and then to prevent burning."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the beef stock or water, and continue cooking."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the shredded cooked meat, fish, ponmo, smoked prawns, and ogiri. Let simmer for about 10 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove the meat and fish from the pot, leaving just the stew."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Gently scoop the grated yam into the stew, in both big and small lumps. The small lumps will dissolve in the stew while the big lumps will create the lumpy Ikokore consistency. Leave to boil for a while without stirring."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Return the cooked meat and fish to the pot, along with ground crayfish to taste. Mix gently to avoid breaking the yam clumps."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Simmer for 5–8 minutes. Serve hot."
}
],
"title": "Ifokore (Nigerian Water Yam Soup)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Ifokore_(Nigerian_Water_Yam_Soup)"
} | recipes/recipe_08_065.html |
{
"infobox": {
"category": "/wiki/Category:African_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Ifumbe is a Rwandan snack made from cassava flour and other simple ingredients. These cassava fritters are crispy on the outside and soft on the inside, making them a perfect treat for any time of the day."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cups cassava flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon baking powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ teaspoon salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ teaspoon ground cinnamon (optional)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup milk"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 egg, beaten"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Vegetable oil, for frying"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Mixing bowl"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Whisk or fork"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Frying pan"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Slotted spoon"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Paper towels"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Stovetop"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a mixing bowl, combine the cassava flour, baking powder, salt, sugar, and ground cinnamon (if using). Mix well to evenly distribute the dry ingredients."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the milk, water, and beaten egg to the dry ingredients. Stir until a smooth batter forms. The batter should have a slightly thick consistency."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a frying pan, heat enough vegetable oil over medium heat for frying."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Once the oil is hot, drop spoonfuls of the batter into the hot oil, making small fritters. Be careful not to overcrowd the pan; fry in batches if needed."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Fry the fritters for about 2–3 minutes on each side, or until they turn golden brown and crispy."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Use a slotted spoon to remove the fried fritters from the oil and place them on a plate lined with paper towels to drain excess oil."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve the ifumbe warm as a tasty snack or dessert."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "You can add a touch of vanilla extract or grated citrus zest to the batter for additional flavor."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "If you prefer a sweeter version, you can increase the amount of sugar in the batter."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Ifumbe can be served with a dusting of powdered sugar or a drizzle of honey for extra sweetness."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Cassava flour is a good source of carbohydrates and dietary fiber."
}
],
"title": "Ifumbe (Rwandan Cassava Fritters)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Ifumbe_(Rwandan_Cassava_Fritters)"
} | recipes/recipe_08_066.html |
{
"infobox": {
"category": "/wiki/Category:Nigerian_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Igbindodo is a Nigerian dish of igbin (snail) and dodo (fried plantain). It is served in special occasions and parties."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Snail meat"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Red bell peppers"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Seasoning cubes"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Ground chili pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Tomatoes"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Scotch bonnet chile peppers (ata rodo)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Onion"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Vegetable oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Ripe plantains, peeled and diced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Carrots, diced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Red and green bell peppers, diced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Wash the snail meats, and cut them into two longitudinal halves."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine the snail meats with tatashe pepper, ground pepper, and seasoning cubes. Let marinate for at least 20 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat some oil in a pan. Add the diced plantain, and fry until golden brown. Remove from the oil."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the marinated snail to the pan, and fry. Remove from the oil."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Blend the tomatoes, scotch bonnet peppers, and onion to a paste."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat some of the leftover oil in a pot. Add the tomato-pepper paste and seasoning cubes. Cook for a while."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the cooked snail. Allow to cook until the liquid has evaporated."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the carrots, then the peppers. Remove from the heat."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Gently fold in the fried plantains to avoid mashing them. Adjust the salt to taste."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve hot with fruit juice."
}
],
"title": "Igbindodo (Nigerian Snail and Plantain Stew)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Igbindodo_(Nigerian_Snail_and_Plantain_Stew)"
} | recipes/recipe_08_067.html |
{
"infobox": {
"category": "/wiki/Category:Nigerian_recipes",
"difficulty": 1,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Roasted bambara nuts, also known as igbouh ahi, is a crunchy snack commonly consumed by the Tiv people of Nigeria."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Bambara nuts"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Pepper, blended"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt, to taste"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Rinse bambara nuts and add salt to taste."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine blended pepper with bambara nuts."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Roast the peppered bambara nuts until tender."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve with plantain or roasted maize."
}
],
"title": "Igbouh Ahi (Nigerian Roasted Bambara Nuts)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Igbouh_Ahi_(Nigerian_Roasted_Bambara_Nuts)"
} | recipes/recipe_08_068.html |
{
"infobox": {
"category": "/wiki/Category:Rwandan_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Igisafuliya, also called igisafrya or igisafuria, is a typical Rwandan meal that is very straightforward and bursting with flavor. In Kinyarwanda, the nation's official language, its name translates to \"pot\"—as the name suggests, the dish is simply made by combining all the ingredients in one pot."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Olive oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Chicken"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Bell peppers"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Leeks"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Onions"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Tomatoes"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Celery"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Tomato paste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Black pepper, ground"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Peeled plantains"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Whole chile pepper"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Knife"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Pot"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Stove"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Chopping board"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat a thin layer of olive oil in a pot over medium-high heat. Add the chicken, and sear until browned on both sides."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the peppers, leeks, and onions. Cook, stirring intermittently, for 10 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix well, and add the tomatoes, celery, and tomato paste. Cook for 15 minutes over medium heat, stirring frequently."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add water, salt, and pepper. Bring to a boil, and simmer for about 15 minutes over low heat."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove the chicken, arrange the plantains on top, add the spinach and chile pepper on top of that, and then replace the chicken. If additional water is required to completely cover the bananas, add it now."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cover the pot, and simmer for about 25 minutes over low heat. There should be plenty of sauce remaining after cooking."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve."
}
],
"title": "Igisafuliya (Rwandan Chicken Stew)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Igisafuliya_(Rwandan_Chicken_Stew)"
} | recipes/recipe_08_069.html |
{
"infobox": {
"category": "/wiki/Category:Rwandan_recipes",
"difficulty": 2,
"servings": null,
"time": "1 hour 20 minutes"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Igisafuri, a mouthwatering Rwandan dish, derives its name from the Kinyarwanda word for \"pot.\" It features a delightful combination of chicken, vegetables, and plantains, all cooked together in a single pot, reminiscent of the Moroccan tagine. Known for its nutritional value, this Rwandan dish is not only delicious but also simple to prepare, requiring just a few key ingredients."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Chicken thighs"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Onions, chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Leeks, sliced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Green bell pepper, chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Tomatoes, chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Celery stalks, sliced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Tomato paste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Spinach"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Plantain"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a pot, heat the oil over medium-high heat and sear the chicken thighs until they are evenly colored on all sides."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the onions, leeks, and green bell pepper to the pot. Stir well and let them cook for approximately 10 minutes, occasionally stirring."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the tomatoes, celery, and tomato paste to the mixture, ensuring they are well combined. Cook over medium heat for 15 minutes, stirring regularly."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pour in enough water to cover the ingredients, and season with salt and pepper. Bring the mixture to a boil, then reduce the heat to low and simmer for about 15 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Carefully remove two pieces of chicken from the pot. Place the plantains in the pot, ensuring they are covered with the spinach. Return the chicken to the pot, adding additional water if needed to fully submerge the plantains."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cover the pot, add the whole hot pepper, and let the ingredients simmer over low heat for approximately 25 minutes."
}
],
"title": "Igisafuri (Rwandan Chicken with Vegetables)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Igisafuri_(Rwandan_Chicken_with_Vegetables)"
} | recipes/recipe_08_070.html |
{
"infobox": {
"category": "/wiki/Category:Iguana_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 medium iguanas"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "5 cups freshly-bleached hominy"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "10 cloves of garlic"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 onion"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 slice of cabbage, diced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Bay leaf"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Mexican oregano"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Sliced onion"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Butcher and skin the iguanas. Cut into pieces."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Wash and salt the iguana pieces. Boil in water for 15–20 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Simmer the corn, garlic, onion, bay leaf, and salt to taste. After 10 minutes, add the meat. Cook for another 15–20 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve with sliced cabbage, sliced onion, cilantro, oregano, and pepper to taste."
},
{
"line_type": "p",
"section": "References",
"text": "Martinez Campos - Recetario (p. 42)"
}
],
"title": "Iguana Pozole",
"url": "https://en.wikibooks.org/wiki/Cookbook:Iguana_Pozole"
} | recipes/recipe_08_071.html |
{
"infobox": {
"category": "/wiki/Category:Rwandan_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Ikijumba is a comforting and flavorful sweet potato stew from Rwanda. Made with tender sweet potatoes, vegetables, and aromatic spices, this stew is a hearty and nutritious dish that is perfect for colder days."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tablespoon vegetable oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 medium onion, finely chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cloves of garlic, minced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 cups diced sweet potatoes"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 carrot, diced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 green bell pepper, diced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon curry powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ teaspoon cayenne pepper (optional, adjust to taste)"
},
{
"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": "1 cup diced fresh tomatoes"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cups vegetable broth or water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Fresh parsley or cilantro, chopped, for garnish"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Large pot"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Cutting board"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Knife"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Stirring spoon or spatula"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is soft and translucent."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the diced sweet potatoes, carrot, and green bell pepper to the pot. Stir well to combine with the onions and garlic."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Sprinkle the curry powder and cayenne pepper (if using) over the vegetables, and season with salt and black pepper to taste. Stir again to coat the vegetables with the spices."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pour in the vegetable broth or water, and bring the mixture to a boil."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Reduce the heat to low, cover the pot, and let the stew simmer for about 15–20 minutes, or until the sweet potatoes are tender and cooked through."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir occasionally during cooking to prevent sticking and to ensure even cooking of the vegetables."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Once the sweet potatoes are cooked, add the diced tomatoes to the stew. Stir well and let it simmer for an additional 5 minutes to allow the flavors to meld together."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Taste and adjust the seasoning as needed, adding more salt or spices according to your preference."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove the pot from the heat, and let the ikijumba rest for a few minutes before serving."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Garnish with chopped fresh parsley or cilantro before serving."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Feel free to customize the stew with other vegetables like peas, green beans, or spinach."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "For a creamier texture, you can mash some of the cooked sweet potatoes with the back of a spoon before adding the diced tomatoes."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Adjust the spiciness of the stew by adding more or less cayenne pepper."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Ikijumba can be served on its own as a satisfying and comforting meal, or alongside steamed rice or flatbread for a more substantial meal."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Sweet potatoes are rich in vitamins A and C, dietary fiber, and antioxidants."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "This stew provides a good source of carbohydrates and essential nutrients from the vegetables."
}
],
"title": "Ikijumba (Rwandan Sweet Potato Stew)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Ikijumba_(Rwandan_Sweet_Potato_Stew)"
} | recipes/recipe_08_072.html |
{
"infobox": {
"category": "/wiki/Category:African_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Ikijumba n'umutsima is a comforting and flavorful Rwandan dish that combines sweet potatoes, corn, and beans. This hearty stew is packed with nutritious ingredients and is a popular dish in Rwandan cuisine."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tablespoons vegetable oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 large sweet potatoes, peeled and diced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup cooked corn"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup cooked beans"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 medium onion, finely chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cloves of garlic, minced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tomatoes, diced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt and black pepper, to taste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Fresh cilantro leaves, for garnish (optional)"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Large pot"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Knife"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Cutting board"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Wooden spoon"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent and fragrant."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the diced tomatoes to the pot and cook for a few minutes until they soften and release their juices."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the diced sweet potatoes to the pot and stir well to coat them with the onion and tomato mixture."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pour enough water into the pot to cover the sweet potatoes. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 15–20 minutes, or until the sweet potatoes are tender."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the cooked corn and beans to the pot. Stir gently to incorporate them into the stew."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Season with salt and black pepper to taste. Adjust the seasoning according to your preference."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Continue to simmer the stew for another 5–10 minutes to allow the flavors to meld together."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove from heat and transfer to a serving dish. Garnish with fresh cilantro leaves, if desired, before serving."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Feel free to add other vegetables like bell peppers or carrots for additional flavor and texture."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "You can adjust the thickness of the stew by adding more or less water, depending on your preference."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Leftover ikijumba n'umutsima can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving."
}
],
"title": "Ikijumba n'Umutsima (Rwandan Sweet Potato Stew with Corn and Bean Dish)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Ikijumba_n%27Umutsima_(Rwandan_Sweet_Potato_Stew_with_Corn_and_Bean_Dish)"
} | recipes/recipe_08_073.html |
{
"infobox": {
"category": "/wiki/Category:African_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Ikinyomoro n'ibishyimbo is a traditional Rwandan dish that combines the smoky flavors of fish with hearty beans. This flavorful and nutritious dish is a staple in Rwandan cuisine and is often enjoyed as a main course."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tablespoons vegetable oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 onion, finely chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cloves of garlic, minced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tomatoes, diced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cups cooked beans"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 smoked fish fillets"
},
{
"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": "Fresh cilantro leaves, for garnish (optional)"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Large pot"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Knife"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Cutting board"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Wooden spoon"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent and fragrant."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the diced tomatoes to the pot and cook for a few minutes until they soften and release their juices."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the cooked beans to the pot and stir well to combine with the onion and tomato mixture."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Gently place the smoked fish fillets on top of the beans. Cover the pot and let it simmer for about 10–15 minutes, allowing the flavors to meld together."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Season with salt and black pepper to taste. Be mindful of the saltiness of the smoked fish."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Carefully remove the fish fillets from the pot and set them aside."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Using a wooden spoon, gently stir the beans to incorporate the flavors."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Flake the smoked fish into smaller pieces and return them to the pot. Stir gently to distribute the fish throughout the beans."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Taste and adjust the seasoning if needed."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove from heat and transfer to a serving dish. Garnish with fresh cilantro leaves, if desired, before serving."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "You can use any type of smoked fish available, such as tilapia, mackerel, or catfish, based on your preference."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Feel free to add other vegetables like bell peppers or carrots for added flavor and nutrition."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Leftover ikinyomoro n'ibishyimbo can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Beans are a good source of plant-based protein, dietary fiber, and essential minerals like iron and folate. Smoked fish is rich in omega-3 fatty acids and provides a good source of protein."
}
],
"title": "Ikinyomoro n'Ibishyimbo (Rwandan Smoked Fish with Beans)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Ikinyomoro_n%27Ibishyimbo_(Rwandan_Smoked_Fish_with_Beans)"
} | recipes/recipe_08_074.html |
{
"infobox": {
"category": "/wiki/Category:Nigerian_recipes",
"difficulty": 1,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Ila alasepo is a Nigerian dish of stewed okra. It is rich in fibre and protein, and it is typically served with a swallow."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Palm oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 red chile peppers (rodo), finely minced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Precooked meat"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Smoked dried fish, cleaned"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Ponmo"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Maggi bouillon cubes"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Chopped okro"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bring a pot of water to a boil over medium heat. Add palm oil, minced pepper, cooked meat, smoked fish, ponmo, and maggi. Let simmer for 10–20 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir and taste, then adjust seasoning as necessary."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir in the chopped okro. Let boil, uncovered, for about 3–5 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve with your preferred swallow."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "The number of chile peppers used will depend on the amount of okra you use."
}
],
"title": "Ila Alasepo (Nigerian Stewed Okra)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Ila_Alasepo_(Nigerian_Stewed_Okra)"
} | recipes/recipe_08_075.html |
{
"infobox": {
"category": "/wiki/Category:Dessert_sauce_recipes",
"difficulty": 2,
"servings": null,
"time": "6 minutes"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "This recipe makes a vegan approximation of a caramel sauce without caramelizing sugar."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cups (480 g) granulated sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¾ cup soy milk, rice milk, or other non-dairy milk of choice"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¾ cup turbinado sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "⅓ cup maple syrup or brown rice syrup"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tbsp water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tbsp arrowroot starch"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp vegan margarine"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tsp vanilla"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a small saucepan, combine the soy milk, turbinado sugar, and maple syrup. Whisk well to combine."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cook over medium heat, while whisking occasionally, for 3 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a small bowl, whisk together the water and arrowroot, and then whisk this mixture into the saucepan."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cook the mixture, while whisking constantly, an additional 2–3 minutes or until it thickens."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove the saucepan from the heat and whisk in the remaining ingredients."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve, or store in an airtight container in the refrigerator and reheat as needed."
}
],
"title": "Imitation Caramel Sauce (vegan)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Imitation_Caramel_Sauce_(vegan)"
} | recipes/recipe_08_076.html |
{
"infobox": {
"category": null,
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "A vegan cheese that mainly consists of potato, oil and soy."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "5 ea. (750g–1kg) large, hard boiling potatoes"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "20 ml soy sauce or yeast extract"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "20 ml margarine or rapeseed oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Corn flour or breading mixture"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Any of the following optional ingredients:\nSalt or celery salt\nBear's garlic or garlic\nHerbs, e.g. paprika, thyme, rosemary, cumin, oregano and savory\nOnions\nTaco seasoning mix (e.g. corn flour, salt, chili, onion, garlic, paprika, sodium glutamate)\n1–3 g chili seasoning mix (e.g. chilies, orange zest, sesame, paprika, celery, and mustard)\n1–5 g vegetable stock\nUnrefined sugar (or sugar not refined using the char method)\nPepper\n10 ml vinegar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt or celery salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Bear's garlic or garlic"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Herbs, e.g. paprika, thyme, rosemary, cumin, oregano and savory"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Onions"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Taco seasoning mix (e.g. corn flour, salt, chili, onion, garlic, paprika, sodium glutamate)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1–3 g chili seasoning mix (e.g. chilies, orange zest, sesame, paprika, celery, and mustard)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1–5 g vegetable stock"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Unrefined sugar (or sugar not refined using the char method)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "10 ml vinegar"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Boil potatoes until they are not quite done. If the potatoes are not completely done the resulting substance may be sliceable, although it will be easy to spread anyway."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mash the potatoes, then stir in the soy sauce."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix in some margarine and cornflour. The substance should take on the consistency of peanut butter but have more the color of cheese than anything else."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix in any of the optional additions to add flavor to the mixture."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Press the substance into a small, round form, to give it the form of a cheddar cheese. Unmold and serve."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "A small amount of lecithin powder can be added as an emulgator but is not really necessary. Being hydrophilic and lipophilic, it binds together the water and the oil."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Adding vinegar may increase durability in the refrigerator but more than 4 days are not recommended."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "A pinch of sugar can add to the taste but may not be compatible with all other spices."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "For a variant with rice, about half (and up to two-thirds) of the base substance is replaced by mashed rice. The advantage of mashed rice is that it results in a more cheese like substance, which dries better."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "A variant with vegetable stock can be made with less soy sauce. Mexican Taco Seasoning Mix can be used but is not required, because the vegetable stock is already very spicy. The variant can be combined with rice."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "A dairy free cheese flavor sauce mix can be suitable to acquire a stronger cheese flavor."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Freezing is not recommended. There was a single case where freezing seemed to even have improved the consistency (making it a bit like tofu) but this lacks reproducibility."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "The cheese is best served slightly heated (e.g., on a solar oven) on ciabatta with a splash of warm olive or rapeseed oil, mixed with a mashed clove of garlic and with a slice of tomato and a leaf of basil."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Put the cheese on a slice of bread and sprinkle hackled onions on top. Bake in a toaster oven or grill until the onions turn only slightly glassy. Grapes cut in halves make a good topping and complement the taste."
}
],
"title": "Imitation Cheese (Vegan)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Imitation_Cheese_(Vegan)"
} | recipes/recipe_08_077.html |
{
"infobox": {
"category": "/wiki/Category:Sushi_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Inarizushi (稲荷寿司, \"stuffed sushi\") encloses sushi rice and filling in a pocket made of paper-thin omelet, fried tofu, or a cabbage leaf. What follows is the recipe for a version of the recipe which uses omelet (egg) as a wrapper instead of the traditional fried tofu (Japanese: abura a-ge)."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 extra-large eggs"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 teaspoons (8 ml) sake"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon (4 ml) sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "⅛ teaspoon (½ ml) salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon (4 ml) cornstarch"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tablespoon (12 ml) cold water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Fresh sushi rice"
},
{
"line_type": "ul",
"section": "Special equipment",
"text": "Mixing bowl"
},
{
"line_type": "ul",
"section": "Special equipment",
"text": "Mixing cup, for the cornstarch thickener"
},
{
"line_type": "ul",
"section": "Special equipment",
"text": "Makiyakinabe pan (a Japanese rectangular omelet pan), or a regular frying pan"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Break the eggs into the bowl. Removing the egg white clinging to the yolk will make for a smoother and more uniform surface."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the sake, sugar, and salt."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Beat the mixture to produce a smooth, consistent texture, but not so much as to create a foam. If you accidentally get air bubbles, let the bowl sit for a few minutes while they pop."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Dissolve the cornstarch in the water—it will be closer to a paste than a fluid—and then add it to the egg mix."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat the pan over medium heat. If you are not using a non-stick pan, you will need to oil the surface."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pour 3–4 tablespoons (40–50 ml) of the egg mixture all at once onto the pan."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Swirl the pan to spread the mixture thinly and evenly."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Allow the mixture to cook until the edges start to dry out. Remove the pan from the heat, and let the egg mixture continue to cook for 30 seconds from the heat in the pan."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Flip the omelet over and return the pan to the heat for 30 seconds."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove the omelet from the pan, and allow it to cool. You can store these omelets in the refrigerator for a few days."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Shape the sushi rice into oblong shapes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place a piece of sushi rice in the center of one of the egg wrappers."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Fold the edges of the wrapper over to enclose the rice."
}
],
"title": "Inarizushi (Stuffed Sushi)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Inarizushi_(Stuffed_Sushi)"
} | recipes/recipe_08_078.html |
{
"infobox": {
"category": "/wiki/Category:Dessert_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "200 g sweetened condensed milk"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "200 g natural set or Greek yoghurt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 pinch of green cardamom powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tablespoon pistachio nuts, cut into slivers"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tablespoon raisins, soaked in warm water for 10 minutes, then drained"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tablespoons granulated sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "300 ml water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Finely-pared zest of 1 lemon"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon lemon juice"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cloves"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2.5 cm piece cassia bark or cinnamon stick"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 star anise pod"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 ripe figs"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Preheat the oven to 150°C (130°C fan oven), mark 2. Line four ramekins with paper muffin cases."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Whisk the condensed milk, yoghurt, and cardamom powder together in a bowl, then fold in the pistachios and raisins. Pour the mixture into the lined ramekins. Stand them in a roasting tin and pour enough warm water into the tin to come almost halfway up the sides of the moulds. Bake in the oven for 40–45 minutes until set."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Meanwhile, prepare the figs. Put the sugar, water, lemon zest and juice, and spices into a heavy-based pan. Cook over low heat until the sugar has dissolved, then gradually bring to the boil."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In the meantime, cut each fig vertically into four. Add the figs to the sugar syrup and simmer for two minutes, then take the pan off the heat. Leave the figs to cool in syrup."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "On removing the baked puddings from the oven, take the ramekins out of the water-bath and set aside to cool."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "To serve, unmould the puddings on to serving plates, arrange the figs on top, and drizzle the poaching syrup around the plates."
}
],
"title": "Indian Baked Yoghurt with Saffron and Cardamom",
"url": "https://en.wikibooks.org/wiki/Cookbook:Indian_Baked_Yoghurt_with_Saffron_and_Cardamom"
} | recipes/recipe_08_079.html |
{
"infobox": {
"category": "/wiki/Category:Indian_recipes",
"difficulty": 1,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "This is excellent with Indian potatoes and Indian rice."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 can lentils"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 can kidney beans"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 onion"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ can tomatoes"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ teaspoon paprika"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ teaspoon salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ teaspoon sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ teaspoon cumin"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 pinch turmeric"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Chop and sauté the onion."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the tomatoes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add all the spices."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the lentils and kidney beans."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cook everything for 20 minutes over medium heat."
}
],
"title": "Indian Beans",
"url": "https://en.wikibooks.org/wiki/Cookbook:Indian_Beans"
} | recipes/recipe_08_080.html |
{
"infobox": {
"category": "/wiki/Category:Indian_recipes",
"difficulty": null,
"servings": "4 to 6",
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Butter chicken or murgh makhani is an Indian dish popular in countries all over the world where Indian restaurants are found. The dish was invented by accident at Moti Mahal Restaurant in Daryaganj, New Delhi. While the dish's general recipe is well known, the actual flavor can vary from restaurant to restaurant even within Delhi."
},
{
"line_type": "p",
"section": null,
"text": "The dish is made by marinating chicken overnight in a yoghurt and spice mixture. The chicken is then roasted or baked."
},
{
"line_type": "p",
"section": null,
"text": "A sauce is made from butter, tomatoes, almonds and various spices, usually including the famous tandoori masala spice mix, and sometimes cream. Once the sauce is prepared, the marinated and roasted chicken is chopped and added to it."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "400–500 g of skinless, boneless chicken thighs or breasts (with the bone, this will probably be 800 g)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "50 g tandoori masala powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup of unsweetened yoghurt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 small lemon or lime, juiced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tablespoons of butter"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 large onion, sliced finely"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ teaspoon of cinnamon (optional)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2–3 cloves of crushed garlic"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 teaspoons of grated ginger"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon of ground turmeric"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tablespoon of ground coriander"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2–3 teaspoons of chile powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "100–200 g tomato paste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "100 g full cream"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Trim and cut the chicken into small cubes. If you prefer chicken on the bone, cut long thin slices laterally into the chicken."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a big bowl combine the tandoori powder, yogurt, lemon juice, and chicken. Massage this well with your hands so that all the chicken is evenly covered in the Tandoori powder. Cover and put aside for at least ½ an hour."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat a large saucepan or frying pan until evenly hot."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In the pan melt 2 tablespoons of butter until it is frothy. Add the onions and the cinnamon to the pan and fry lightly. When the onions are soft and starting to brown, stir in the crushed garlic and ginger. Then add the turmeric, chili, and coriander, and sauté over a medium heat."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the chicken and sauté, stirring constantly until the chicken has turned white. This doesn't take long, so make sure you don't overcook the chicken."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix in the tomato paste. Add the cream and heat through. After adding the cream and stirring, you may add additional tandoori masala. About 3–5 tablespoons is generally sufficient."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cover and simmer for just over 10 minutes."
}
],
"title": "Indian Butter Chicken I",
"url": "https://en.wikibooks.org/wiki/Cookbook:Indian_Butter_Chicken_I"
} | recipes/recipe_08_081.html |
{
"infobox": {
"category": "/wiki/Category:Indian_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "Plain yogurt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Ginger"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Garlic"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Green chili paste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Chicken, cut into pieces"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Butter"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Tomato purée"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Red chile powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Garam masala"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Cream"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine the yogurt, ginger, garlic, and chili paste. Add the chicken, and let marinate for a few hours."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat butter in a skillet. Add the chicken mixture, and fry."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Make a red gravy of tomato purée, red chili powder, salt, and garam masala. Add water, bring to a boil and reduce heat."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the cooked chicken mixture to the sauce, and coat well."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add cream, and simmer for 10 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve hot."
}
],
"title": "Indian Butter Chicken II (Murgh Makhni)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Indian_Butter_Chicken_II_(Murgh_Makhni)"
} | recipes/recipe_08_082.html |
{
"infobox": {
"category": "/wiki/Category:Beverage_recipes",
"difficulty": 1,
"servings": "1",
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup milk"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon tea leaves"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 teaspoons sugar OR 1 packet artificial sweetener (adjust according to taste)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Dash of chai masala (a little more than a pinch depending on your taste)"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "1 saucepan"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "1 tea cup"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "1 strainer"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add all the ingredients to the saucepan."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bring to a boil, and let simmer for no more than a minute, unless you like a stronger tea taste."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Strain the mixture into a cup."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Milk-like beverages can take the place of milk."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Most ordinary supermarket teas are okay. You can also go to an Indian store."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Adjust the milk/water quantities to your taste."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "When water comes to boil, you can add some grated ginger, a pinch or two of powdered cinnamon, or fresh tulsi leaves."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "To make a stronger tea: boil around ¾ cup water, add sugar and tea, turn off the flame, and cover the pot with a lid. Strain the black tea into a cup, and then add hot milk to taste."
}
],
"title": "Indian Chai",
"url": "https://en.wikibooks.org/wiki/Cookbook:Indian_Chai"
} | recipes/recipe_08_083.html |
{
"infobox": {
"category": "/wiki/Category:Marinade_recipes",
"difficulty": 1,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "If you want a bit more flavor in a dish, substitute this for curry paste in a recipe."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tsp toasted coriander seeds"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ tsp toasted cumin seeds"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "⅓ cup plain yogurt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup red curry paste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tbsp curry powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 bay leaf"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 ½ tsp salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 ½ tsp freshly-ground white pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tbsp cayenne pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tbsp minced ginger"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tsp dried cilantro"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pulse the toasted spices and the bay leaf in a spice grinder until finely ground. Combine remaining ingredients and ground spices."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Keep refrigerated for up to 1 ½ weeks. Shake well before using."
}
],
"title": "Indian Curry Marinade",
"url": "https://en.wikibooks.org/wiki/Cookbook:Indian_Curry_Marinade"
} | recipes/recipe_08_084.html |
{
"infobox": {
"category": "/wiki/Category:Bread_recipes",
"difficulty": 2,
"servings": "4–6",
"time": "20 minutes"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Baati is a hard, unleavened bread cooked in desert areas of Rajasthan, Malwa, and Gujarat in North India. It is prized there for its exceptionally long life and high energy content, as well as the minimal quantity of water required in its preparation."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 pound (450 g) wheat flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ teaspoon salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 tablespoons oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 ½ teaspoons ghee (for serving)"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix the flour and salt."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Put about 1 cup of flour mixture in a small bowl and add a little oil, mixing it in well and breaking up any lumps."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add water about 1 tablespoon at a time and keep kneading with your hands. You only need 3–4 tablespoons, but you must knead the dough very hard to make it stick together in a ball. The more compact the dough, the better and denser the baati will be."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Let the balls sit for 5 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Flatten out each ball with first your hands and then a rolling pin until they are smooth discs 4 inches (10 cm) across and ½ inch (1.25 cm) thick."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cook in a dry metal pan on a low flame. Flip once when the bottom begins to harden, then pinch all over with two fingers so the dough is not too thick and has a bumpy texture on one side."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Check the bottom until it browns in spots, then remove the baati and place it upside-down on a grate or pan with holes in it. This will blacken the top a little, especially on the tops of the pinched bumps."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "To serve, drizzle liberally with ghee and accompany with a dhal or vegetable."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Sprinkle powdered sugar on after the ghee for a sweet snack."
}
],
"title": "Indian Hard Tack (Baati)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Indian_Hard_Tack_(Baati)"
} | recipes/recipe_08_085.html |
{
"infobox": {
"category": "/wiki/Category:Dessert_recipes",
"difficulty": 1,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Indian ice-cream or sxusem (pronounced \"s-khushem\", with \"kh\" sound resembling the final sound in the Scottish word 'loch') is a dessert made by native people throughout the Pacific Northwest region of North America. Traditionally this foam was eaten at larger gatherings with wooden spoons and children were known to play with the foam, sometimes throwing it at each other. Indian ice-cream contains saponins, and it is refreshing but a little bitter."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cups soapberries (Canada buffaloberries)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cups water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "optional sweeteners may include fireweed, camas bulb (Camassia quamash) or sweet berries such as salal berries (Gaultheria shallon), or thimbleberries. Nowadays many people sweeten it with sugar."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Crush berries to release the liquid/juice."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine juice with an equal part of water."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add sweetener."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Whip it with a whisk until foamy, similar in texture to whipped cream."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "A branch of soapberries can be shaken over a metal or glass container until all of the ripe berries fall off. Oily or plastic containers will prevent frothing."
},
{
"line_type": "ul",
"section": "References",
"text": "Poser, William (1998). Nak'albun/Dzinghubun Whut'enne Bughuni (Stuart/Trembleur Lake Carrier Lexicon). Vanderhoof, British Columbia: Yinka Dene Language Institute."
},
{
"line_type": "ul",
"section": "References",
"text": "Turner, Nancy (1997). Food Plants of Interior First Peoples. Vancouver: University of British Columbia Press. ISBN ISBN 0-7748-0606-0. {{cite book}}: Check |isbn= value: invalid character (help)"
},
{
"line_type": "ul",
"section": "References",
"text": "Turner, Nancy (2003). Food Plants of Coastal First Peoples. Vancouver: University of British Columbia Press. ISBN ISBN 0-7748-0533-1. {{cite book}}: Check |isbn= value: invalid character (help)"
},
{
"line_type": "ul",
"section": "External links",
"text": "http://collections.ic.gc.ca/hazeltons/soapberr.htm"
}
],
"title": "Indian Ice Cream",
"url": "https://en.wikibooks.org/wiki/Cookbook:Indian_Ice_Cream"
} | recipes/recipe_08_086.html |
{
"infobox": {
"category": "/wiki/Category:Condiment_recipes",
"difficulty": 3,
"servings": null,
"time": "About 5 days"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Chhundo is a sweet and spicy condiment or pickle eaten in the western state of India called Gujarat with roti and Sabzi."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 kg (2.25 lbs) mangoes, deseeded"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tsp red chile powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tsp cumin powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "25 g (4 tsp) salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tsp turmeric powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "600 g (1.25 lbs) sugar"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Peel and finely grate the mangoes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine the grated mango evenly with the rest of the ingredients."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Spread the mixture in a shallow, wide-mouthed jar and cover with a thin cloth."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Keep the mixture in the sun for 5 days until the syrup attains a single thread consistency, stirring thrice daily."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "This is the basic recipe. To make a spicier variation, add red chili powder with the other ingredients while mixing."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "It can be preserved in glass bottles at room temperature."
}
],
"title": "Indian Mango, Chilli Powder, and Cumin Condiment (Chhundo)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Indian_Mango,_Chilli_Powder,_and_Cumin_Condiment_(Chhundo)"
} | recipes/recipe_08_087.html |
{
"infobox": {
"category": "/wiki/Category:Indian_recipes",
"difficulty": 2,
"servings": "4",
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "This recipe is for cooking moong dal in the typical Indian way."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup moong dal"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 green chiles"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ tsp turmeric powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1½ cups water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt to taste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp cooking oil or ghee"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 sprig curry leaves"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tsp jeera (cumin)"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine the dal, green chillies, turmeric powder, and water in a pressure cooker. Cook for 15 minutes, then leave the pressure cooker to release steam on its own."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Open the pressure cooker and mash the cooked dal. Add salt to taste. Add more water if it is too thick and heat over a medium heat."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat oil or ghee in a frying pan, then add jeera and curry leaves. After it splutters, pour it over the cooked dal."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve hot with rice or rotis."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Try adding 1 tsp minced onion or shallot that has been browned in oil."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Mustard seeds fried in oil can also be added."
},
{
"line_type": "p",
"section": "Notes, tips, and variations",
"text": "This variation is ideal for the children who do not eat spicy food:"
},
{
"line_type": "ol",
"section": "Notes, tips, and variations",
"text": "Cook the dal as described above. Remove the water above the dal and save it."
},
{
"line_type": "ol",
"section": "Notes, tips, and variations",
"text": "Partially mash the dal with the back of a ladle. Mix in ¼–½ tsp turmeric, 1 pinch asafoetida, 5 g jaggery, and salt."
},
{
"line_type": "ol",
"section": "Notes, tips, and variations",
"text": "Add enough of the saved water to make a soupy consistency (a bit thinner than soup). Boil it for 2–3 minutes."
},
{
"line_type": "ol",
"section": "Notes, tips, and variations",
"text": "Serve with 2–3 more tsp ghee."
},
{
"line_type": "ol",
"section": "Notes, tips, and variations",
"text": "Cook the dal as described above. Remove the water above the dal and save it."
},
{
"line_type": "ol",
"section": "Notes, tips, and variations",
"text": "Heat a few teaspoons oil in a pan. Add ½ tsp cumin seeds, 4–5 minced cloves of garlic, ½ inch minced ginger, and 1–2 torn green chiles. Cook until the spluttering subsides."
},
{
"line_type": "ol",
"section": "Notes, tips, and variations",
"text": "Add ½ tsp ground turmeric and 2–3 chopped tomatoes. Sauté well."
},
{
"line_type": "ol",
"section": "Notes, tips, and variations",
"text": "Stir in the cooked dal, along with enough reserved water to make it soupy. Season with salt to taste and keep warm."
},
{
"line_type": "ol",
"section": "Notes, tips, and variations",
"text": "Heat a few tablespoons oil in a heavy-bottomed skillet over medium heat. Add 2–2½ tsp cumin seeds, 1 pinch asafoetida, and 2–3 torn red chiles."
},
{
"line_type": "ol",
"section": "Notes, tips, and variations",
"text": "Reduce the heat and mix in 1 tsp red chili powder. Pour the mixture over the dal, and serve hot."
}
],
"title": "Indian Moong Dal",
"url": "https://en.wikibooks.org/wiki/Cookbook:Indian_Moong_Dal"
} | recipes/recipe_08_088.html |
{
"infobox": {
"category": "/wiki/Category:Egg_recipes",
"difficulty": 2,
"servings": "2",
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "The Indian omelet is called so since it has various Indian spices and vegetables added to it."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 large eggs"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup finely-chopped onion"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup chopped tomatoes"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ teaspoon salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ teaspoon pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ teaspoon cumin seeds"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Finely-chopped coriander leaves, to taste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Finely-chopped hot green chiles, to taste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Red chile powder, to taste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Oil"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a small bowl, whisk the eggs lightly. Add in all the other ingredients and mix properly."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Set a skillet on stove, and smear its surface with a thin coat of oil."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pour the contents of the bowl into the skillet."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Lightly brown on one side."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Turn over and lightly brown other side."
}
],
"title": "Indian Omelet",
"url": "https://en.wikibooks.org/wiki/Cookbook:Indian_Omelet"
} | recipes/recipe_08_089.html |
{
"infobox": {
"category": "/wiki/Category:Potato_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "This dish is extremely creamy and rich; don't expect to be able to eat much of it. It goes very well with Indian beans and Indian rice."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "6 small potatoes, peeled and cut in half"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 small cans coconut milk"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ can tomatoes"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cloves garlic, minced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ teaspoon red pepper flakes"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Olive oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt to taste"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Sauté the garlic in olive oil."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add tomatoes. Cook for 10 minutes, until the oil and tomatoes separate (they will bubble)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir in the coconut milk."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add ½ teaspoon red pepper, and salt to taste. Boil it all together."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the potatoes. Cook over low-medium heat until the potatoes are done. They will become fairly soft; check with a fork."
}
],
"title": "Indian Potatoes",
"url": "https://en.wikibooks.org/wiki/Cookbook:Indian_Potatoes"
} | recipes/recipe_08_090.html |
{
"infobox": {
"category": "/wiki/Category:Dessert_recipes",
"difficulty": 3,
"servings": "6",
"time": "1 hour"
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 quart milk"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup cold water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "6 tablespoons cornmeal"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ teaspoon salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup molasses"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon baking soda"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 tablespoons brown sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ teaspoon nutmeg"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tablespoon ginger"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ teaspoon cinnamon"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 egg yolks, beaten"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 egg whites, whipped to stiff peaks"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Set aside ½ cup of the milk. Boil the remaining milk."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add cold water to cornmeal to wet it."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Slowly pour the cornmeal mixture into the boiling milk. Add salt."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Boil for 15 minutes, stirring constantly. If skin forms, remove it. Remove from heat, set aside."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a small bowl, mix molasses with baking soda, the ½ cup cold milk, and brown sugar."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the spices and the beaten egg yolks to this mixture."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Slowly pour the molasses mixture into the cornmeal mixture."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Fold in the whipped egg whites."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Grease or butter a baking dish, add the batter, and bake for 1 hour at 350°F."
}
],
"title": "Indian Pudding",
"url": "https://en.wikibooks.org/wiki/Cookbook:Indian_Pudding"
} | recipes/recipe_08_091.html |
{
"infobox": {
"category": "/wiki/Category:Rice_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "This makes an excellent side dish, and goes well with a large variety of things, from spicy eggplant to tofu to potatoes in coconut sauce."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 teaspoons olive oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon cumin"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup raisins"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup cashews"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cups basmati rice"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 cups water"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat the olive oil in a pot."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the cumin, then the raisins and cashews. Sauté for two minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the rice, and sauté for another minute."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add water, and bring everything to a boil."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Lower the heat, cover, and cook for 12 minutes."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Basmati rice is recommended, as other types may turn out poorly. Do not use Italian risotto rice, or any sticky rice."
}
],
"title": "Indian Rice",
"url": "https://en.wikibooks.org/wiki/Cookbook:Indian_Rice"
} | recipes/recipe_08_092.html |
{
"infobox": {
"category": "/wiki/Category:Chicken_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "This is a recipe for ayam goreng kuning, the traditional fried chicken dish popular in Indonesia. As with most Indonesian poultry recipes, free-range chicken gives the best results. Cut the chicken as you would normally cut chicken for frying."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Turmeric"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Ginger (just a little)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Galanga"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Garlic"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Desiccated (dried) coconut"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Chicken"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt to taste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Pepper to taste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Cooking oil, for deep frying"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Fried shallot for garnish"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix the turmeric, ginger, galanga, and garlic together with a small amount of water. Use either a mortar or food processor to make it into a paste."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the coconut to the spice paste. Do not process any longer."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a pot, boil the chicken along with the spice paste on low heat. Add salt and pepper to taste. Cook until all the water has gone."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a deep fryer, heat the cooking oil. When the oil is hot enough, deep fry the chicken."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove the chicken and filter the cooking oil. Put the oil back in the deep fryer. Put the chicken along with all filtered spices on top of paper towels."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "After deep frying all of the chicken, put all spices left in the boiling pot into the deep fryer. Make sure the spice paste is dry enough before frying—excessive water may explode! If everything is correct, you should see brown particles in the cooking oil. Filter the oil, and sprinkle the fried spice paste on top of the chicken."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve with steamed rice and raw vegetables (e.g. cabbage, Chinese long beans, and sliced cucumbers). Sprinkle the fried shallot over the rice."
}
],
"title": "Indonesian Fried Chicken (Ayam Goreng Kuning)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Indonesian_Fried_Chicken_(Ayam_Goreng_Kuning)"
} | recipes/recipe_08_093.html |
{
"infobox": {
"category": "/wiki/Category:Rice_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Indonesian-style fried rice is a popular food in Indonesia."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "5 tablespoons vegetable oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 eggs, beaten"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 cloves garlic, crushed"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 red chillies, chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "100 grams beansprouts, washed"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "75 grams green peas, washed"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 pieces spring onion, cut into 1 cm pieces"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "150 grams prawn or chicken, diced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ kg plain cooked white rice"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tsp salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¾ tsp pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tsp light soy sauce"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 shrimp crackers"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 tsp mixed pickles"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 fried egg, cooked sunny-side up"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "10 pieces chicken satay"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 fried chicken"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat 2 tablespoons oil in a pan. Add the beaten eggs, and cook, stirring until scrambled. Place it on the top of the rice."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat 3 tablespoons oil, add the garlic and red chillies, and fry until fragrant."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add prawn or chicken to the pan, and cook until the color changes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add green peas, beansprouts, and spring onion. Add the rice and scrambled eggs, and cook for 5 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add salt, pepper, and light soy sauce. Cook until the rice is softened."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Top the fried rice with the fried egg, fried chicken, mixed pickles, shrimp crackers, and chicken satay."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Divide into portions, and serve."
}
],
"title": "Indonesian-style Fried Rice",
"url": "https://en.wikibooks.org/wiki/Cookbook:Indonesian-style_Fried_Rice"
} | recipes/recipe_08_094.html |
{
"infobox": {
"category": "/wiki/Category:Dessert_recipes",
"difficulty": 4,
"servings": null,
"time": "Prep: 30 minutesBaking: 35-40 minutesFinal prep: 1 hour"
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup semi-sweet chocolate chips"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup margarine or butter"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup all-purpose flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 eggs, separated"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup white granulated sugar"
},
{
"line_type": "p",
"section": "Ingredients",
"text": "For ~½ cup:"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 ounce unsweetened chocolate"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon margarine or butter"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup powdered sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "5 teaspoons boiling water boil"
},
{
"line_type": "p",
"section": "Ingredients",
"text": "For ~1¾ cup:"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup packed brown sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup heavy whipping cream"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup corn syrup"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tablespoon margarine or butter"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 teaspoon ground cinnamon"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 bar chocolate"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Chocolate glaze"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Caramel sauce"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Chocolate curls, if desired"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup chopped pecans"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Preheat oven to 325°F."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Grease a 9x3-inch springform pan."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat chocolate chips and margarine in a two-quart saucepan over medium heat until chocolate chips are melted; cool 5 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir in flour until smooth."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir in egg yolks until well blended."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Whip egg whites in large bowl on high speed until foamy."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Beat in sugar, 1 tablespoon at a time until soft peaks form."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Fold chocolate mixture into egg whites."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Spread in greased a 9x3-inch springform pan."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bake for 35–40 minutes or until top of cake appears dry and cracked; cool 10 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat chocolate and margarine over low heat until melted."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Blend in powdered sugar and water until smooth."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir in additional boiling water, ½ teaspoon at a time, until of drizzling consistency."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat all ingredients to boiling over medium heat, stirring constantly, reduce heat to low."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Simmer uncovered for 5 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Let the chocolate stand in a warm place for about 15 minutes before making curls. The thicker the bar of chocolate, the larger your curls will be."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place the chocolate on waxed paper. Make chocolate curls by pulling a vegetable peeler toward you across the flattest side of the chocolate, pressing firmly in long, thin strokes. Small curls can be made by using the side of the chocolate bar."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Transfer each curl carefully with a toothpick to wax-lined cookie sheet."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Run knife alongside of cake to loosen, remove side of pan. Cook cake completely."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place on serving plate."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Spread top of cake with chocolate glaze; drizzle with caramel sauce."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Garnish with chocolate curls and pecans."
}
],
"title": "Indulgent Chocolate Torte",
"url": "https://en.wikibooks.org/wiki/Cookbook:Indulgent_Chocolate_Torte"
} | recipes/recipe_08_095.html |
{
"infobox": {
"category": "/wiki/Category:Ethiopian_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Inguday tibs is a flavorful and aromatic dish made with sautéed mushrooms, onions, and a blend of spices. This vegetarian stir-fry is a popular dish in Ethiopian cuisine and is enjoyed as a main course or a side dish."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tablespoons olive oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 large onion, thinly sliced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 cloves of garlic, minced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tablespoon grated ginger"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon berbere spice blend"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ teaspoon paprika"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ teaspoon cumin"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ teaspoon turmeric"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ teaspoon cayenne pepper, or to taste"
},
{
"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 pound fresh mushrooms, sliced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tablespoons soy sauce"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tablespoons lemon juice"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Fresh parsley or cilantro, chopped, for garnish"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Large skillet"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Wooden spoon or spatula"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Cutting board"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Chef's knife"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat the olive oil in a large skillet or wok over medium heat. Add the thinly sliced onions and sauté until they become translucent."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir in the minced garlic and grated ginger, and cook for another minute until fragrant."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the berbere spice blend, paprika, cumin, turmeric, cayenne pepper, salt, and pepper. Mix well to coat the onions, garlic, and ginger with the spices."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the sliced mushrooms to the skillet and toss to combine them with the spice mixture. Cook for about 5–7 minutes, or until the mushrooms are tender and slightly browned."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Drizzle the soy sauce and lemon juice over the mushrooms, and stir to evenly coat the mushrooms with the flavors."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Taste and adjust the seasoning with salt and pepper if needed."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove from heat and garnish with freshly chopped parsley or cilantro."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve hot as a main course or a side dish, accompanied by injera or rice."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Adjust the spiciness of the stir-fry by adding more or less cayenne pepper according to your taste preferences."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Use a mix of different mushroom varieties for added flavor and texture."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Be careful not to overcrowd the skillet or wok when sautéing the mushrooms. Cook them in batches if necessary to ensure they cook evenly"
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "You can add other vegetables like bell peppers, carrots, or green beans to the stir-fry for added color and variety."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "For a more substantial meal, you can add tofu, seitan, or cooked chickpeas to the stir-fry."
}
],
"title": "Inguday Tibs (Ethiopian Mushroom Stir-Fry)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Inguday_Tibs_(Ethiopian_Mushroom_Stir-Fry)"
} | recipes/recipe_08_096.html |
{
"infobox": {
"category": "/wiki/Category:Ethiopian_recipes",
"difficulty": null,
"servings": "6–8",
"time": "Fermentation: 12–24 hoursCooking: 5 minutes per injera"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Injera is a flatbread eaten in Ethiopia and Eritrea. It is made with teff flour. Teff is a tiny round grain that is grown in the highlands of Eritrea and highlands of Ethiopia. While teff is very nutritious, pure teff flour contains no gluten, and little else in the way of binding proteins. This makes teff ill-suited for making raised bread; however injera still takes advantage of the special properties of fermentation, which gives it an airy, bubbly texture, and also a sour taste."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup teff flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1½ cups warm but not hot water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 pinch of salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Oil for frying"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Fermentation starter (optional; see notes)"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix the flour with the water, and the salt. Add your fermentation starter if using one."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Set aside to ferment overnight, or at least 12 hours. There should be bubbles on the surface from fermenting, before you use it."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat a large, flat pan until it is hot enough to make a droplet of water sizzle. Oil it very lightly, just enough to make the pan shine."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pour or ladle some batter onto the pan, spiralling outwards from the centre. Only a thin layer is required—a little thicker than a crêpe but not by much."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "As it cooks, the surface of the injera will become covered in holes or pits. When the entire injera has changed colour and the edges start to lift from the pan, remove it and set aside, then pour the next injera and repeat until finished."
},
{
"line_type": "ul",
"section": "Notes, tips and variations",
"text": "If you can't get it to ferment by itself, try a good fermentation starter like a teaspoonful of kefir. Baker's yeast alone will not make for good flavour, as bacteria are needed also, but a teaspoonful of yoghurt plus a pinch of yeast might do the trick if you can't get kefir. Note that fermentation starter may contain gluten."
},
{
"line_type": "ul",
"section": "Notes, tips and variations",
"text": "Traditional injera is made with teff, but if this is difficult to get, it can be made with sorghum or wheat flour."
},
{
"line_type": "ul",
"section": "Notes, tips and variations",
"text": "Since teff is often quite expensive outside of Africa, it is often mixed with wheat flour to give the injera some of the teff flavour but for less expense. Mix ¼ cup of teff flour with ¾ cup of sorghum or wheat flour, for the recipe above."
}
],
"title": "Injera (Ethiopian Teff Flatbread)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Injera_(Ethiopian_Teff_Flatbread)"
} | recipes/recipe_08_097.html |
{
"infobox": {
"category": "/wiki/Category:Mousse_recipes",
"difficulty": 3,
"servings": "6",
"time": "15 minutes, start to finish!"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Template:Nutritionsummary"
},
{
"line_type": "p",
"section": null,
"text": "Instant Chocolate Mousse is a dessert composed primarily of cocoa powder, coffee, and whipped cream. Unlike some other chocolate mousse recipes, this one does not require melted chocolate or eggs."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup (60 g/2.1 oz) unsweetened cocoa powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup plus 2 tablespoons (90 ml/3 fl oz) hot brewed coffee"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 pinch of salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cups (500 ml/1 pint) heavy cream"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "⅔ cup (80 g/2.8 oz) powdered sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 oz (28 g) kirsch (cherry brandy), chocolate brandy, or coffee liqueur"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "6 chocolate cups or shells"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Small chocolate bar (for garnish)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "6 maraschino cherries"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a medium bowl, whisk together the cocoa powder, coffee, and salt. It should whisk easily and have the consistency of melted chocolate. If it is too thick, whisk in another tablespoon of coffee. Set aside."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a large bowl, use an electric mixer on medium-high to whip the cream for 1 minute."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the powdered sugar and whip for another minute."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the kirsch and coffee-cocoa powder mixture."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Whip on high until stiff peaks form, about another minute."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Spoon the mousse into a medium plastic bag or piping bag, and twist the top closed."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Use scissors to snip off one corner (about ½ inch up)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Arrange the chocolate cups on serving plates. If the cups don't sit flat, place a dollop of mousse under them."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Squeeze the bag to pipe the mousse into the chocolate cups."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Use a vegetable peeler to shave the chocolate bar over the mousse-filled cups, letting some of the shavings scatter on the plate."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Top each mousse with a cherry."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Refrigerate if not eating immediately."
}
],
"title": "Instant Chocolate Mousse",
"url": "https://en.wikibooks.org/wiki/Cookbook:Instant_Chocolate_Mousse"
} | recipes/recipe_08_098.html |
{
"infobox": {
"category": "/wiki/Category:Bean_recipes",
"difficulty": 1,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "This is a recipe to cook beans in Instant Pot multicooker."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 cups dried beans, picked through"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "8 cups water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ onion, peeled"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 garlic cloves, peeled"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Ham (optional), diced or chopped"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Soak the beans in water for 4–12 hours. Drain the water."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place the soaked beans, water, garlic, onion, and ham pieces in the Instant Pot."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Seal the lid, close the valve, and set the \"manual\" button to 35 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Use a natural pressure release or the quick pressure release (see how)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "When the valve drops, carefully remove the lid."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Season with salt to taste."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve or reuse in other recipes that employs beans."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "The \"manual\" button and \"pressure cook\" button are the same and so interchangeably named for the different models."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "The longer the beans soak, the less cooking time is required."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Be sure any beans containing the toxin phytohaemagglutinin (e.g. kidney beans) are thoroughly cooked to prevent toxicity."
}
],
"title": "Instant Pot Beans",
"url": "https://en.wikibooks.org/wiki/Cookbook:Instant_Pot_Beans"
} | recipes/recipe_08_099.html |