Datasets:

gossminn

/

wikibooks-cookbook

like 1

{ "infobox": { "category": "/wiki/Category:Porridge_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Kekefia is a plantain porridge popular among southern Nigerians, especially the Ijaw people. It is a trending food in Nigeria, and it is tasty, delicious, and easy to cook." }, { "line_type": "ul", "section": "Ingredients", "text": "Unripe plantain, peeled, washed, and diced" }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh pepper, blended to a paste" }, { "line_type": "ul", "section": "Ingredients", "text": "Ground crayfish" }, { "line_type": "ul", "section": "Ingredients", "text": "Dried fish, shredded into pieces" }, { "line_type": "ul", "section": "Ingredients", "text": "1 handful of scent leaves" }, { "line_type": "ul", "section": "Ingredients", "text": "Palm oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Onions, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "Periwinkles" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Seasoning/stock cubes" }, { "line_type": "ol", "section": "Procedure", "text": "Add the diced plantain to a pot, and cover with water. Bring to a boil, and simmer until cooked." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the pepper paste, ground crayfish, and shredded dried fish." }, { "line_type": "ol", "section": "Procedure", "text": "Add scent leaves, palm oil, diced onions, periwinkles, and salt. Cook without stirring for about 10 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Stir and simmer over low heat." } ], "title": "Kekefia (Nigerian Plantain Porridge)", "url": "https://en.wikibooks.org/wiki/Cookbook:Kekefia_(Nigerian_Plantain_Porridge)" }

{ "infobox": { "category": "/wiki/Category:Dessert_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "This is a banana dessert." }, { "line_type": "ul", "section": "Ingredients", "text": "15 g cashews" }, { "line_type": "ul", "section": "Ingredients", "text": "15 g almonds, peeled" }, { "line_type": "ul", "section": "Ingredients", "text": "250 g ghee" }, { "line_type": "ul", "section": "Ingredients", "text": "500 ml milk" }, { "line_type": "ul", "section": "Ingredients", "text": "4 bananas" }, { "line_type": "ol", "section": "Procedure", "text": "Chop the cashews and almonds into small pieces." }, { "line_type": "ol", "section": "Procedure", "text": "Fry the chopped nuts in a small amount of ghee until golden-brown." }, { "line_type": "ol", "section": "Procedure", "text": "Simmer the milk until reduced and very thick." }, { "line_type": "ol", "section": "Procedure", "text": "Peel the bananas, and cut into ¼ inch-thick slices." }, { "line_type": "ol", "section": "Procedure", "text": "Heat the 250 g ghee in a skillet. Add the bananas, and fry until they turn brown. Remove the fried bananas from the hot oil." }, { "line_type": "ol", "section": "Procedure", "text": "Mix the cooked bananas with the thickened milk, and let cool." }, { "line_type": "ol", "section": "Procedure", "text": "Garnish the bananas and milk with the toasted nuts, and serve." } ], "title": "Kele Ka Halwa (Fried Bananas in Milk)", "url": "https://en.wikibooks.org/wiki/Cookbook:Kele_Ka_Halwa_(Fried_Bananas_in_Milk)" }

{ "infobox": { "category": "/wiki/Category:Condiment_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Pachadi is a type of condiment." }, { "line_type": "ul", "section": "Ingredients", "text": "1 ripe mango" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup coconut flesh" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup water" }, { "line_type": "ul", "section": "Ingredients", "text": "4 dried chiles" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon oil" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ teaspoon mustard" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt, to taste" }, { "line_type": "ol", "section": "Procedure", "text": "Peel and cut the mango into small pieces. Mix with salt and set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Grind the coconut with water and 2 of the dried chilies until well-blended." }, { "line_type": "ol", "section": "Procedure", "text": "Add the coconut-chili mixture to the mango, and mix well." }, { "line_type": "ol", "section": "Procedure", "text": "Heat oil in a kadai; add the mustard and remaining dried chilies, and fry." }, { "line_type": "ol", "section": "Procedure", "text": "Pour into the mango coconut mixture, and cook briefly." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with plain rice." } ], "title": "Kerala Pachadi (Coconut Mango Condiment)", "url": "https://en.wikibooks.org/wiki/Cookbook:Kerala_Pachadi_(Coconut_Mango_Condiment)" }

{ "infobox": { "category": "/wiki/Category:Seafood_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Prawns cooked Kerala style." }, { "line_type": "ul", "section": "Ingredients", "text": "½ kg whole prawns" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ tablespoon red chile powder" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ teaspoon turmeric powder" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ teaspoon coriander powder" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ tablespoon minced ginger" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tablespoons oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Kudampuli (Malabar tamarind) to your preferred sourness (can be substituted with lime juice)" }, { "line_type": "ul", "section": "Ingredients", "text": "15 curry leaves" }, { "line_type": "ul", "section": "Ingredients", "text": "20 pieces chipped coconut kernel (thin slices approximately 2 cm long each)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 big green chile" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ big onion (not sweet)" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ol", "section": "Procedure", "text": "Remove the prawn tails and heads." }, { "line_type": "ol", "section": "Procedure", "text": "Cook the prawns in water with ginger, salt, curry leaves, green chillies, kudampuli and coconut. Leave a little water in the vessel at the end of cooking." }, { "line_type": "ol", "section": "Procedure", "text": "Heat the oil in a pan and fry the turmeric, chili powder and coriander powder in it until they turn brown." }, { "line_type": "ol", "section": "Procedure", "text": "Add the onion and sauté until wilted." }, { "line_type": "ol", "section": "Procedure", "text": "Add the cooked shrimp and simmer, stirring, until it reaches a semi-dry consistency." } ], "title": "Keralan Prawns", "url": "https://en.wikibooks.org/wiki/Cookbook:Keralan_Prawns" }

{ "infobox": { "category": "/wiki/Category:Stew_recipes", "difficulty": 3, "servings": "6", "time": "25 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "This coconut-flavoured vegetable stew is a famous dish of the South Indian coastal state of Kerala. It is often served with appam (rice pancakes). Though frequently made with chicken, this recipe is for the purely vegetable version of the stew." }, { "line_type": "ul", "section": "Ingredients", "text": "½ coconut, freshly grated" }, { "line_type": "ul", "section": "Ingredients", "text": "1½ cups boiled vegetables (carrots, green beans, potatoes, peas, etc.)" }, { "line_type": "ul", "section": "Ingredients", "text": "2 Tbsp oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 onion, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 very small piece of ginger, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "2–5 green chillies (as desired), split lengthwise" }, { "line_type": "ul", "section": "Ingredients", "text": "10 curry leaves" }, { "line_type": "ul", "section": "Ingredients", "text": "4 cloves" }, { "line_type": "ul", "section": "Ingredients", "text": "2 small pieces cinnamon" }, { "line_type": "ul", "section": "Ingredients", "text": "2 pods green cardamom" }, { "line_type": "ul", "section": "Ingredients", "text": "1 Tbsp vinegar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 Tbsp flour or rice flour or cornstarch" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pinch of salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp ground black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp mustard seed" }, { "line_type": "ul", "section": "Ingredients", "text": "1 shallot" }, { "line_type": "ol", "section": "Procedure", "text": "Pour ¾ cup of water into the grated coconut. Squeeze out the milk through a strainer. Set aside; this is first milk." }, { "line_type": "ol", "section": "Procedure", "text": "Pour ½ cup of water into the same coconut and squeeze out the second milk. Keep this aside as well." }, { "line_type": "ol", "section": "Procedure", "text": "In a large pan, heat oil and add the cloves, cinnamon, and cardamom." }, { "line_type": "ol", "section": "Procedure", "text": "Add the chopped onion, ginger, chillies and curry leaves. Fry until the onion is slightly browned." }, { "line_type": "ol", "section": "Procedure", "text": "Add the boiled vegetables and stir for 1 minute." }, { "line_type": "ol", "section": "Procedure", "text": "Pour in the second milk and boil for about 5–7 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Add salt. Dissolve the maida/rice flour in a little water and add it to the sauce." }, { "line_type": "ol", "section": "Procedure", "text": "When it boils again, add the first milk." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from the flame when it starts to boil once more." }, { "line_type": "ol", "section": "Procedure", "text": "Season with the pepper, mustard, and shallot." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You can use cornflour instead of rice/maida flour to thicken the sauce." } ], "title": "Keralan Vegetable Stew", "url": "https://en.wikibooks.org/wiki/Cookbook:Keralan_Vegetable_Stew" }

{ "infobox": { "category": "/wiki/Category:Indian_recipes", "difficulty": 3, "servings": "4", "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Kesari or kesari baath is a sweet dessert dish that is traditionally prepared in South India for special occasions. It is most often prepared with semolina, but this may be substituted with 'beaten rice' (aval) or regular rice." }, { "line_type": "ul", "section": "Ingredients", "text": "4 cups water" }, { "line_type": "ul", "section": "Ingredients", "text": "A few strands of saffron (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon warm milk" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup white semolina" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ cup jaggery or granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup pineapple chunks (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon cardamom powder" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup ghee or butter" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup chopped cashew nuts" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup white raisins" }, { "line_type": "ol", "section": "Procedure", "text": "Bring the water to a boil." }, { "line_type": "ol", "section": "Procedure", "text": "Soak the saffron in the warm milk." }, { "line_type": "ol", "section": "Procedure", "text": "Lightly toast the semolina in a deep-bottom pot. When the semolina is golden brown, add the boiling water, stirring continuously to avoid lumps." }, { "line_type": "ol", "section": "Procedure", "text": "Add the sugar, pineapple, and cardamom to the mix while stirring." }, { "line_type": "ol", "section": "Procedure", "text": "Keep stirring well, and cook on low heat until the mixture comes together well." }, { "line_type": "ol", "section": "Procedure", "text": "Heat the ghee or butter in a separate pan, add cashews, and fry to golden brown." }, { "line_type": "ol", "section": "Procedure", "text": "Add raisins and fry for a few seconds until they swell up." }, { "line_type": "ol", "section": "Procedure", "text": "Add the nuts and raisins to the kesari." }, { "line_type": "ol", "section": "Procedure", "text": "Add the saffron milk along with the saffron, and mix well." }, { "line_type": "ol", "section": "Procedure", "text": "Serve hot." } ], "title": "Kesari (South Indian Semolina Pudding)", "url": "https://en.wikibooks.org/wiki/Cookbook:Kesari_(South_Indian_Semolina_Pudding)" }

{ "infobox": { "category": "/wiki/Category:Bread_recipes", "difficulty": 3, "servings": null, "time": "40 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Kesra (كسرة) is an Algerian bread made of fine grains of semolina. It is also called aghroum and ftir." }, { "line_type": "ul", "section": "Ingredients", "text": "450 g fine semolina" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "240 g warm water" }, { "line_type": "ul", "section": "Ingredients", "text": "30 g sunflower oil" }, { "line_type": "ol", "section": "Procedure", "text": "Combine the semolina and salt in a mixing bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Add the oil and mix everything to obtain a sand-like texture." }, { "line_type": "ol", "section": "Procedure", "text": "Gradually add water by kneading the dough to incorporate it well for about 10 minutes. The dough is ready when it is well collected and no longer sticks to the edges of the bowl or to your hands." }, { "line_type": "ol", "section": "Procedure", "text": "Cover the bowl with plastic wrap and let it rest for at least 30 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Divide the dough into small parts of around 190 g (normally 4 for this recipe)." }, { "line_type": "ol", "section": "Procedure", "text": "Using a rolling pin, roll out the pieces while keeping a round shape." }, { "line_type": "ol", "section": "Procedure", "text": "Delicately prick the kesra all over with a fork." }, { "line_type": "ol", "section": "Procedure", "text": "Cook each kesra using a griddle or frying pan for about 4–5 minutes on both sides." } ], "title": "Kesra (Algerian Semolina Flatbread)", "url": "https://en.wikibooks.org/wiki/Cookbook:Kesra_(Algerian_Semolina_Flatbread)" }

{ "infobox": { "category": "/wiki/Category:Dessert_recipes", "difficulty": 2, "servings": "8", "time": "Preparation: 15 minutesSetting: 120 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Key lime pie is made of Key lime juice, eggs, condensed milk, and sugar in a pre-baked pie shell. The pie is then baked, and often topped with meringue or whipped cream. Other recipes (with slightly different ingredients) call for it to be chilled or frozen, using an unbaked Graham cracker crust. This makes it a popular summer dessert. The dish is named after the small Key limes (Citrus aurantifolia 'Swingle') that are naturalized throughout the Florida Keys. Their ferocious thorns make them less tractable and their thin yellowish rind makes them less shippable, but they are both tarter and more aromatic than the common Persian limes seen year-round in most U.S. grocery stores." }, { "line_type": "p", "section": null, "text": "Proper Key lime pie is made with canned sweetened condensed milk, since fresh milk was not a common commodity in the Florida Keys before modern refrigerated distribution methods." }, { "line_type": "p", "section": null, "text": "Key lime juice, unlike regular lime juice, is a pale yellow. As such, Key lime pies are also pale yellow.[1] Green Key lime pies, such as the one in the opening scene of Natural Born Killers, are not authentic,[2] and the green color is due to added food coloring. Many \"Key lime\" pies are made with standard Persian limes since they tend to be larger and yield more juice, thus making them easier to work with." }, { "line_type": "p", "section": null, "text": "During mixing, a reaction between the condensed milk and the acidic lime juice occurs, which causes the filling to thicken on its own without requiring baking. Many early recipes for key lime pie did not instruct the cook to bake the pie, relying on this chemical reaction to produce the proper consistency of the filling. Today, in the interest of safety due to consumption of raw eggs, pies of this nature are usually baked for a short time. The baking also thickens the texture more than the reaction alone." }, { "line_type": "ul", "section": "Ingredients", "text": "1 fully-baked 9-inch (25 cm / 9 oz) graham cracker or pastry pie shell" }, { "line_type": "ul", "section": "Ingredients", "text": "1 can (14 oz / 400 g) sweetened condensed milk" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup fresh Key lime juice" }, { "line_type": "ul", "section": "Ingredients", "text": "4 egg yolks" }, { "line_type": "ul", "section": "Ingredients", "text": "4 egg whites" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup caster sugar" }, { "line_type": "ul", "section": "Equipment", "text": "Small mixing bowl" }, { "line_type": "ul", "section": "Equipment", "text": "Spatula" }, { "line_type": "ul", "section": "Equipment", "text": "Stand mixer" }, { "line_type": "ol", "section": "Procedure", "text": "Separate egg whites from egg yolks. Make sure there is no trace of yolk in the whites." }, { "line_type": "ol", "section": "Procedure", "text": "Beat the sweetened condensed milk, lime juice, and egg yolks in a small mixing bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Pour the mixture into the baked pie shell. Bake at 350°F (180°C) for 8 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "While baking filling, whip egg whites in a large, clean mixer bowl on high speed until soft peaks form. Gradually beat in the sugar until meringue forms hard peaks." }, { "line_type": "ol", "section": "Procedure", "text": "Spoon the meringue over the top of the hot pie and use a spoon to form peaks." }, { "line_type": "ol", "section": "Procedure", "text": "Bake at 350°F (180°C) for 10–15 minutes, or until meringue begins to brown." }, { "line_type": "ol", "section": "References", "text": "↑ \"Conch Cooking\" L.P. Artman, Jr., August 1975 Florida Keys Printing & Publishing, page 74" }, { "line_type": "ol", "section": "References", "text": "↑ sneakykitchen.com http://sneakykitchen.com/Recipes/key_lime_pie.htm. Retrieved 2023-05-02. {{cite web}}: Missing or empty |title= (help)" } ], "title": "Key Lime Meringue Pie", "url": "https://en.wikibooks.org/wiki/Cookbook:Key_Lime_Meringue_Pie" }

{ "infobox": { "category": "/wiki/Category:Ethiopian_recipes", "difficulty": 3, "servings": null, "time": "1 hour" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Key wat is a flavorful and aromatic Ethiopian stew made with tender beef simmered in a rich and spicy red sauce. This traditional dish is known for its complex flavors and is often enjoyed with injera, the Ethiopian flatbread." }, { "line_type": "ul", "section": "Ingredients", "text": "500 grams (1.1 lbs) beef, cut into cubes" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons niter kibbeh (Ethiopian spiced clarified butter) or regular butter" }, { "line_type": "ul", "section": "Ingredients", "text": "2 large onions, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "3 cloves of garlic, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon berbere spice blend" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon paprika" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon cayenne pepper, or to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon ground cumin" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ teaspoon ground cardamom" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ teaspoon ground coriander" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ teaspoon ground cinnamon" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ teaspoon ground ginger" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ teaspoon turmeric" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt, to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups beef or vegetable broth" }, { "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": "Wooden spoon or spatula" }, { "line_type": "ul", "section": "Equipment", "text": "Cutting board" }, { "line_type": "ul", "section": "Equipment", "text": "Chef's knife" }, { "line_type": "ol", "section": "Procedure", "text": "Heat the niter kibbeh or butter in a large pot over medium heat." }, { "line_type": "ol", "section": "Procedure", "text": "Add the chopped onions to the pot and sauté until they become soft and translucent." }, { "line_type": "ol", "section": "Procedure", "text": "Add the minced garlic and stir for a minute until fragrant." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the berbere spice blend, paprika, cayenne pepper, cumin, cardamom, coriander, cinnamon, ginger, turmeric, and salt. Mix well to coat the onions and garlic with the spices." }, { "line_type": "ol", "section": "Procedure", "text": "Add the beef cubes to the pot and cook, stirring occasionally, until they are browned on all sides." }, { "line_type": "ol", "section": "Procedure", "text": "Pour the beef or vegetable broth into the pot, ensuring that the beef is fully submerged." }, { "line_type": "ol", "section": "Procedure", "text": "Reduce the heat to low, cover the pot, and simmer for about 1.5–2 hours or until the beef is tender and the flavors have melded together." }, { "line_type": "ol", "section": "Procedure", "text": "Adjust the seasoning with salt and additional spices if desired." }, { "line_type": "ol", "section": "Procedure", "text": "Serve hot, garnished with freshly chopped cilantro or parsley." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Adjust the amount of berbere spice blend and cayenne pepper according to your preferred level of spiciness." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Key wat can be prepared in advance and tastes even better when reheated the next day, allowing the flavors to further develop." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "For a richer flavor, marinate the beef cubes in a mixture of spices and niter kibbeh for a few hours or overnight before cooking." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If you prefer a thicker sauce, you can simmer the stew uncovered for the last 30 minutes to allow the liquid to reduce." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You can add other vegetables to the key wat, such as carrots or potatoes, to make it more hearty and nutritious." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Some recipes call for the addition of tomato paste or puree to the stew for a tangy flavor." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Key wat is traditionally enjoyed with injera, but it can also be served with rice, bread, or other Ethiopian side dishes." } ], "title": "Key Wat (Ethiopian Red Stew)", "url": "https://en.wikibooks.org/wiki/Cookbook:Key_Wat_(Ethiopian_Red_Stew)" }

{ "infobox": { "category": "/wiki/Category:Bread_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "½ cup warm water" }, { "line_type": "ul", "section": "Ingredients", "text": "1 packet (¼ oz) active dry yeast" }, { "line_type": "ul", "section": "Ingredients", "text": "1 Tbsp white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "3 eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups flour, plus more to dust counter top, hands, etc." }, { "line_type": "ul", "section": "Ingredients", "text": "3 eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "8 oz feta cheese, grated or cut into small pieces" }, { "line_type": "ul", "section": "Ingredients", "text": "12 oz smoked provolone cheese, grated or cut into small pieces" }, { "line_type": "ul", "section": "Ingredients", "text": "2 oz grated Parmesan cheese, grated or cut into small pieces" }, { "line_type": "ol", "section": "Procedure", "text": "Add sugar to warm water in a large bowl. Add yeast and wait 5 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Add eggs, flour, and salt. Mix with fork until dough becomes too stiff." }, { "line_type": "ol", "section": "Procedure", "text": "Knead with hands until smooth, approximately five minutes, on floured surface. Add flour as needed if dough sticks to your hands." }, { "line_type": "ol", "section": "Procedure", "text": "Let dough rise in greased bowl for 30 minutes in a warm place or until doubled in size. Punch down dough, and let it rise again." }, { "line_type": "ol", "section": "Procedure", "text": "While dough is rising, mix ingredients for filling in separate bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Preheat oven to 350°F." }, { "line_type": "ol", "section": "Procedure", "text": "When dough is ready, divide in half. With a rolling pin, flatten dough until it is the size and shape of your cookie sheet. Carefully lay flattened dough on greased cookie sheet." }, { "line_type": "ol", "section": "Procedure", "text": "Cover dough with cheese filling prepared as above, spreading evenly to within ½ inch of the edge of dough. Roll out the remaining dough to the same size as shape. Cover cheese filling with second layer of dough. Moisten the edges of the dough with water and press to seal." }, { "line_type": "ol", "section": "Procedure", "text": "Bake at 350°F for 10 minutes. Butter the top layer of dough liberally. Return Khachapuri to oven and continue cooking until dough is golden brown." }, { "line_type": "ol", "section": "Procedure", "text": "Cut with a pizza cutter or knife. Serve hot, cold, or reheated in the microwave!" }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "In Georgia, khachapuri is often made with homemade cheese. If you're feeling ambitious, find a simple cheese recipe and give it a shot! Also, if you would prefer not to make your own dough, a refrigerated tube of French bread dough (e.g. Pillsbury) work nicely as well." } ], "title": "Khachapuri (Georgian Cheese Bread)", "url": "https://en.wikibooks.org/wiki/Cookbook:Khachapuri_(Georgian_Cheese_Bread)" }

{ "infobox": { "category": "/wiki/Category:Snack_recipes", "difficulty": 4, "servings": "2–3", "time": "15–25 minutes" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "½ tsp oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup Bengal gram flour" }, { "line_type": "ul", "section": "Ingredients", "text": "1 ½ tbsp semolina flour" }, { "line_type": "ul", "section": "Ingredients", "text": "3½ tsp white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp ginger and green chile paste" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "1 ½ tsp fruit salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp oil" }, { "line_type": "ul", "section": "Ingredients", "text": "2–3 curry leaves" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp mustard seeds" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp sesame seeds" }, { "line_type": "ul", "section": "Ingredients", "text": "2 green chiles, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pinch of asafoetida powder" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp chopped coriander leaves" }, { "line_type": "ol", "section": "Procedure", "text": "Grease a 125 mm (5-inch) diameter tin with oil." }, { "line_type": "ol", "section": "Procedure", "text": "Combine the gram flour, semolina, sugar, ginger chili paste, and salt in a bowl. Mix in just enough water to get a thick batter." }, { "line_type": "ol", "section": "Procedure", "text": "Add the fruit salt and 2 tsp water. Wait for the bubbles to form, then mix gently to distribute the leavening through the batter." }, { "line_type": "ol", "section": "Procedure", "text": "Pour the batter immediately into the prepared tin, and swirl the tin clockwise in order to spread the batter in an even layer." }, { "line_type": "ol", "section": "Procedure", "text": "Immediately place the tin in a steamer. Cover and steam for 12–15 minutes, or until the dhoklas are cooked." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from the steamer and set aside to cool slightly." }, { "line_type": "ol", "section": "Procedure", "text": "Heat the oil in small pan, and add the mustard seeds." }, { "line_type": "ol", "section": "Procedure", "text": "When the seeds start crackling, add the sesame seeds, green chillies, curry leaves, and asafoetida. Mix well and sauté on a medium flame for a few minutes, stirring continuously." }, { "line_type": "ol", "section": "Procedure", "text": "Remove mixture from the flame, then add 2 tbsp of water and mix well." }, { "line_type": "ol", "section": "Procedure", "text": "Unmold the dhokla and cut into equal pieces. Spread the topping mixture on top, and serve immediately, garnished with coriander." } ], "title": "Khaman Dhokla (Steamed Gram Bread)", "url": "https://en.wikibooks.org/wiki/Cookbook:Khaman_Dhokla_(Steamed_Gram_Bread)" }

{ "infobox": { "category": "/wiki/Category:Indian_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Khandvi (in Gujarati) or surali chya vadya (in Marathi) is a famous Western Indian dish. It is similar to rolled pasta made from chickpea flour. It is savoured as a snack or as a starter and is extremely popular in Gujarat and Northwestern Maharashtra." }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup besan (gram/chickpea flour)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup buttermilk (light variety if available, otherwise dilute with a 4 tablespoons of water)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon ground ginger" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon turmeric" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon red chilli powder" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "1 ½ teaspoons mustard seeds" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon sesame seeds" }, { "line_type": "ul", "section": "Ingredients", "text": "15–20 curry leaves, slivered" }, { "line_type": "ul", "section": "Ingredients", "text": "1 jalapeño, very finely diced" }, { "line_type": "ul", "section": "Ingredients", "text": "1–2 tablespoons grated coconut" }, { "line_type": "ol", "section": "Procedure", "text": "Combine the batter ingredients to make a smooth batter. Mix well with a whisk to ensure there are no lumps." }, { "line_type": "ol", "section": "Procedure", "text": "Heat a wok or pan over medium-low heat, and add 2–3 teaspoons of oil." }, { "line_type": "ol", "section": "Procedure", "text": "Add the batter to the wok. Begin stirring the batter continuously to prevent the formation of lumps during cooking. Continue stirring until the mixture thickens almost to a dough." }, { "line_type": "ol", "section": "Procedure", "text": "Spread a small amount of the mixture on a greased surface to form a thin layer. Let cool, and try rolling it up. If you can't roll it up, the mixture needs to be cooked more." }, { "line_type": "ol", "section": "Procedure", "text": "When the mixture is ready, quickly spread it in a very thin layer on a greased sheet. It should be thinner than a crêpe. Let cool." }, { "line_type": "ol", "section": "Procedure", "text": "Cut the cooled layer into strips, and roll the strips up." }, { "line_type": "ol", "section": "Procedure", "text": "Garnish with the mustard seeds, sesame seeds, curry leaves, jalapeño, and coconut." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The spices can be adjusted according to taste." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If the batter mixture isn't cooked enough, it will not solidify enough to be rolled up. If it is overcooked, you will not be able to spread it very thinly, and the rolls will be thick." } ], "title": "Khandvi (Rolled Chickpea Noodles)", "url": "https://en.wikibooks.org/wiki/Cookbook:Khandvi_(Rolled_Chickpea_Noodles)" }

{ "infobox": { "category": "/wiki/Category:Thai_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Khanom mo keang (Thai: ขนมหม้อแกง), or khanom khumpamas (Thai: ขนมกุมภมาศ) is a Thai custard dessert. In present-day Thailand, the dessert is prepared in a square aluminum pan." }, { "line_type": "p", "section": "History", "text": "Khanom Mo Keang was created by Maria Guyomar de Pinha (Thao Thong Kip Ma), a Japanese-Portuguese woman who made the dessert in the Ayutthaya royal court kitchen. She adapted Western custard to Thai cuisine by substituting several locally-available ingredients for those traditionally used in the West. She substituted duck eggs for chicken eggs, coconut milk for cow milk/cream, and palm/coconut sugar for cane sugar. This took place during the reign of King Narai the Great in the 17th century." }, { "line_type": "ul", "section": "Ingredients", "text": "1 large shallot, peeled and thinly sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "⅓ cup vegetable oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (236 g) coconut or palm sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1½ cups (300 g) cooked and hulled mung beans" }, { "line_type": "ul", "section": "Ingredients", "text": "4 large whole chicken eggs plus 3 yolks (or 5 duck eggs)" }, { "line_type": "ul", "section": "Ingredients", "text": "⅔ cup (144 g) granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup coconut cream" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon salt" }, { "line_type": "ol", "section": "Procedure", "text": "Put the shallot slices and oil into a small frying pan over medium-low heat. Stir the shallot slices, until they are golden brown and crispy." }, { "line_type": "ol", "section": "Procedure", "text": "Grease the bottom and sides of a 9×13-inch baking pan. Preheat the oven to 180°C." }, { "line_type": "ol", "section": "Procedure", "text": "Soften the palm or coconut sugar in a pan over medium heat." }, { "line_type": "ol", "section": "Procedure", "text": "Blend the mung beans, eggs, both sugars, coconut cream, salt, and any leftover oil from the shallots together until smooth." }, { "line_type": "ol", "section": "Procedure", "text": "Let the custard mixture sit for 5 minutes until it becomes less frothy." }, { "line_type": "ol", "section": "Procedure", "text": "Pour the custard mixture into the pan. Place the pan on a rack positioned in the upper third of the oven. Bake at 180°C for 35–45 minutes or until the center is slightly firm and the top is golden brown." }, { "line_type": "ol", "section": "Procedure", "text": "Put some of the fried shallots over the top of the custard." }, { "line_type": "ul", "section": "References", "text": "http://www.destinationthai.com/index.php/famous-thai-dessert-kanom-mor-gaeng/" }, { "line_type": "ul", "section": "References", "text": "http://www.ucancookthai.com/language-thai/thai-recipes/desserts/content-taro-custard.htm" }, { "line_type": "ul", "section": "References", "text": "http://shesimmers.com/2011/01/thai-custard-khanom-mo-gaeng.html" } ], "title": "Khanom Mo Keang (Thai Custard)", "url": "https://en.wikibooks.org/wiki/Cookbook:Khanom_Mo_Keang_(Thai_Custard)" }

{ "infobox": { "category": "/wiki/Category:Thai_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Khanom salim (Thai: ขนมซาหริ่ม) is a traditional Thai dessert. It consists of sweet colored mung bean noodles served with coconut milk and crushed ice. Khanom Salim is one of the most famous Thai desserts due to its unique flavor, ingredients, and scent of jasmine." }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (100 g) mung bean flour/starch[1]" }, { "line_type": "ul", "section": "Ingredients", "text": "5 cups (550 g) water" }, { "line_type": "ul", "section": "Ingredients", "text": "Food coloring" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups (400 g) white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (110 g) water" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (150 g) coconut milk" }, { "line_type": "ul", "section": "Ingredients", "text": "Jasmine flavoring" }, { "line_type": "ul", "section": "Ingredients", "text": "Crushed ice" }, { "line_type": "ul", "section": "Equipment", "text": "Stove" }, { "line_type": "ul", "section": "Equipment", "text": "Salim press (used for making dough into noodles)[2]" }, { "line_type": "ul", "section": "Equipment", "text": "Bowl (400 ml)" }, { "line_type": "ul", "section": "Equipment", "text": "Pan" }, { "line_type": "ol", "section": "Procedure", "text": "Mix the mung bean flour and water until smooth. Separate it into 2 or 3 portions, and mix 1–2 drops of food coloring into each portion to color it." }, { "line_type": "ol", "section": "Procedure", "text": "Transfer each piece of dough into a pan, and put it on the stove over low heat." }, { "line_type": "ol", "section": "Procedure", "text": "Stir constantly for about 15 minutes,until the dough is cooked and has become clear." }, { "line_type": "ol", "section": "Procedure", "text": "Put all the dough in the salim press. Press the dough into a bowl of cold water." }, { "line_type": "ol", "section": "Procedure", "text": "Make a simple syrup by mixing the sugar and water together over a stove over low heat until the sugar is dissolved." }, { "line_type": "ol", "section": "Procedure", "text": "Put the noodles into a small bowl with crushed ice. Top with jasmine-flavored coconut milk and the sugar syrup." }, { "line_type": "ol", "section": "References", "text": "↑ \"Mungbean flour\". wisegeek. wisegeek. Retrieved 9 September 2014." }, { "line_type": "ol", "section": "References", "text": "↑ \"Salim Press\". templeofthai." } ], "title": "Khanom Salim (Sweet Mung Bean Threads with Coconut Syrup)", "url": "https://en.wikibooks.org/wiki/Cookbook:Khanom_Salim_(Sweet_Mung_Bean_Threads_with_Coconut_Syrup)" }

{ "infobox": { "category": "/wiki/Category:Dumpling_recipes", "difficulty": 4, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Khanom Tian (ขนมเทียน) is a pyramid-shaped Chinese-Thai dessert, often served during festivals such as Sat Chin (Chinese Ghost Festival) and Chinese New Year. This dessert consists of a dough and a salty or sweet filling." }, { "line_type": "ul", "section": "Ingredients", "text": "100 g palm sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups coconut milk" }, { "line_type": "ul", "section": "Ingredients", "text": "200 g glutinous rice flour" }, { "line_type": "ul", "section": "Ingredients", "text": "100 g palm sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups overripe coconut" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup water" }, { "line_type": "ul", "section": "Ingredients", "text": "6 large banana leaves" }, { "line_type": "ol", "section": "Procedure", "text": "Melt the palm sugar in a pan with coconut milk and cool to room temperature." }, { "line_type": "ol", "section": "Procedure", "text": "Mix the glutinous rice flour with the coconut milk until a smooth and slightly sticky dough is formed." }, { "line_type": "ol", "section": "Procedure", "text": "Cover the dough and let sit for 3 hours or overnight." }, { "line_type": "ol", "section": "Procedure", "text": "Combine the palm sugar and water in a pan, and simmer until dry enough." }, { "line_type": "ol", "section": "Procedure", "text": "Add coconut, and simmer until it is sticky." }, { "line_type": "ol", "section": "Procedure", "text": "Let it sit for 10–15 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Oil your hand. Roll a 3-cm chunk of dough into a ball, and flatten it into a circle." }, { "line_type": "ol", "section": "Procedure", "text": "Place a ball of filling into the dough. Gently fold the dough around the filling, and pinch the seams shut." }, { "line_type": "ol", "section": "Procedure", "text": "Place the dough balls into a greased dish to prevent sticking." }, { "line_type": "ol", "section": "Procedure", "text": "Wash the banana leaves. Use scissors to cut the leaves into two rounded sizes—one should be 16–18 cm in diameter and the others 12–14 cm in diameter." }, { "line_type": "ol", "section": "Procedure", "text": "Place a large leaf section and a small leaf section together with the dull sides facing each other. This doubles up the leaves and makes them stronger. Do this for all the leaves." }, { "line_type": "ol", "section": "Procedure", "text": "Fold one end of the banana leaf into a cone, and drop in the stuffed dough ball." }, { "line_type": "ol", "section": "Procedure", "text": "Fold over the shorter side of the cone." }, { "line_type": "ol", "section": "Procedure", "text": "Fold over both sides of the banana leaf perpendicularly to the cone seam." }, { "line_type": "ol", "section": "Procedure", "text": "Tuck the long tail into the little slot." }, { "line_type": "ol", "section": "Procedure", "text": "Fold over the long tail that is left, and put it into the slot. Crease the folds of the pyramid a bit to strengthen it." }, { "line_type": "ol", "section": "Procedure", "text": "Place all of the dumplings in a single layer into a steamer. Steam for 20–30 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Let the dumplings cool slightly before eating." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The video here provides a demonstration on how to shape the banana leaves during assembly." } ], "title": "Khanom Tian (Thai Coconut Rice Dumplings)", "url": "https://en.wikibooks.org/wiki/Cookbook:Khanom_Tian_(Thai_Coconut_Rice_Dumplings)" }

{ "infobox": { "category": "/wiki/Category:Main_course_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Khao pad is Thai fried rice." }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon vegetable oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon minced garlic" }, { "line_type": "ul", "section": "Ingredients", "text": "2 eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups cooked rice, cooled" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon fish sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon soy sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup cooked meat (e.g. shrimp, pork, chicken, etc.)" }, { "line_type": "ul", "section": "Ingredients", "text": "2 teaspoons sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon ground black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Spring onion as desired, sliced" }, { "line_type": "ol", "section": "Procedure", "text": "Heat up a frying pan or wok and add the oil, then the minced garlic. Stir fry until fragrant." }, { "line_type": "ol", "section": "Procedure", "text": "Add the eggs, and stir fry the eggs until cooked." }, { "line_type": "ol", "section": "Procedure", "text": "Add the rice and stir fry." }, { "line_type": "ol", "section": "Procedure", "text": "Season with fish sauce, soy sauce, and sugar, then continue frying until the rice is crumbly." }, { "line_type": "ol", "section": "Procedure", "text": "Add meat, pepper, and spring onions. Stir again until heated through, then transfer to a serving dish." } ], "title": "Khao Pad (Thai Fried Rice)", "url": "https://en.wikibooks.org/wiki/Cookbook:Khao_Pad_(Thai_Fried_Rice)" }

{ "infobox": { "category": "/wiki/Category:Thai_recipes", "difficulty": 3, "servings": "3 as a meal", "time": "40 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Khao pad gai is Thai-style fried rice with chicken, as street vendors in the central region of Thailand make it. Note that this is a very imprecise recipe, and so \"cups\" means \"handfuls\". Any measuring tool that holds about the capacity of a large handful will do." }, { "line_type": "ul", "section": "Ingredients", "text": "Peanut oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 large chicken breast, sliced in thin strips" }, { "line_type": "ul", "section": "Ingredients", "text": "2 eggs, unbeaten" }, { "line_type": "ul", "section": "Ingredients", "text": "4 cups (900 g) cooked Thai jasmine rice, refrigerated overnight" }, { "line_type": "ul", "section": "Ingredients", "text": "½ yellow onion, chopped into strips" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ roma tomato, cut into strips" }, { "line_type": "ul", "section": "Ingredients", "text": "2 green onions, thinly sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ cup (180 g) cilantro, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Thai fish sauce (nam pla)" }, { "line_type": "ul", "section": "Ingredients", "text": "Soy sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "1 Tbsp sugar (preferably palm sugar)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cloves garlic, minced and fried" }, { "line_type": "ul", "section": "Ingredients", "text": "Vinegar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp MSG" }, { "line_type": "ul", "section": "Ingredients", "text": "2 Tbsp Thai chili sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "3 slices cucumber, peeled (note: can run fork down all sides lightly if desired)" }, { "line_type": "ul", "section": "Ingredients", "text": "3 slices roma tomato" }, { "line_type": "ul", "section": "Ingredients", "text": "3 sprigs green onion" }, { "line_type": "ul", "section": "Ingredients", "text": "Lettuce leaf" }, { "line_type": "ol", "section": "Procedure", "text": "Make sure that all of the ingredients are prepared and set aside in small bowls by the stove." }, { "line_type": "ol", "section": "Procedure", "text": "Add about 4 Tbsp peanut oil to the wok, and turn the flame to high heat." }, { "line_type": "ol", "section": "Procedure", "text": "When the oil is almost smoking, add the chicken strips and push around vigorously with a wok spoon or spatula." }, { "line_type": "ol", "section": "Procedure", "text": "When the chicken seems as if it is starting to brown, push it up the side of the wok and crack the eggs into the wok." }, { "line_type": "ol", "section": "Procedure", "text": "Stir the eggs around a bit. When almost fully scrambled, mix in the chicken and stir around for 30 seconds more." }, { "line_type": "ol", "section": "Procedure", "text": "Push the eggs/chicken to the side, add some more oil, and throw in the tomato and onion. Stir-fry for about 5 minutes. They will not look done, but in the end, they will be fine." }, { "line_type": "ol", "section": "Procedure", "text": "Add the cold cooked rice and mix it all in." }, { "line_type": "ol", "section": "Procedure", "text": "Turn the heat to low, then add a few splashes of fish sauce and soy sauce to taste." }, { "line_type": "ol", "section": "Procedure", "text": "Add sugar, salt, MSG, a splash of vinegar, and chili sauce if wanted. Lastly, add the fried garlic on top. Stir it all in and turn off the heat." }, { "line_type": "ol", "section": "Procedure", "text": "On a large platter, arrange the garnishes on a lettuce leaf, and plate the fried rice next to it." }, { "line_type": "ol", "section": "Procedure", "text": "Eat the garnishes with the fried rice." } ], "title": "Khao Pad Gai (Thai Chicken Fried Rice)", "url": "https://en.wikibooks.org/wiki/Cookbook:Khao_Pad_Gai_(Thai_Chicken_Fried_Rice)" }

{ "infobox": { "category": "/wiki/Category:Indian_recipes", "difficulty": 3, "servings": "6–8", "time": "40 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Khara pongal is a savoury porridge-like dish that is traditionally prepared in South India for the Makar Sankranti festival that heralds the arrival of summer. The sweet pongal variety differs only in the spices added, and the two are often cooked together from the same batch of rice and dhal." }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup white rice" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup moong dhal" }, { "line_type": "ul", "section": "Ingredients", "text": "3 cups water" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tablespoon turmeric powder" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup chopped cashew nuts" }, { "line_type": "ul", "section": "Ingredients", "text": "10 curry leaves" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon coarsely-ground black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon cumin seeds" }, { "line_type": "ul", "section": "Ingredients", "text": "2 green chillies, split lengthwise" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon ghee (or substitute butter)" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tablespoon mustard seed" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ol", "section": "Procedure", "text": "Cook the rice and dhal together with turmeric powder in a pot or pressure cooker until mushy." }, { "line_type": "ol", "section": "Procedure", "text": "Heat a little ghee in a large pan and brown the cashew nuts. Remove them from the pan." }, { "line_type": "ol", "section": "Procedure", "text": "Add the rest of the ghee and the oil and heat." }, { "line_type": "ol", "section": "Procedure", "text": "Throw in all of the spices, starting with the mustard seed and finishing with the cashew nuts." }, { "line_type": "ol", "section": "Procedure", "text": "Mix in the rice and dhal, warming through. If it is too thick, add a little water." }, { "line_type": "ol", "section": "Procedure", "text": "Add salt and extra ghee to taste. You can also add some grated coconut at the end." } ], "title": "Khara Pongal (Rice and Lentil Porridge)", "url": "https://en.wikibooks.org/wiki/Cookbook:Khara_Pongal_(Rice_and_Lentil_Porridge)" }

{ "infobox": { "category": "/wiki/Category:South_Asian_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "This is a variety of dal, the common staple food of South Asia made with dal forming a stew or thick soup. Dal is the name for split legumes in many South Asian languages (see dal page). Khatti translates as sour from Hindi, and comes from the use of tamarind, a very sour fruit on its own. Serve with any variety of roti (a round flat bread) or over rice and with a vegetable preparation on the side and an achar (pickle) or chutney as condiments. The roti is used to scoop up the dal and grab pieces of the vegetable." }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (240 ml) toor daal (split pigeon peas)" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 onion" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp ginger paste" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp garlic paste" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tbsp diced or crushed tomato" }, { "line_type": "ul", "section": "Ingredients", "text": "6–8 pieces whole tamarind" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp red chilli powder" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp turmeric" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp mustard seeds" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp cumin seeds (jeera)" }, { "line_type": "ul", "section": "Ingredients", "text": "Curry leaves" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Coriander leaves (cilantro) for garnish" }, { "line_type": "ol", "section": "Procedure", "text": "Wash toor daal and boil for about 20 minutes until soft. Drain and smash the dal." }, { "line_type": "ol", "section": "Procedure", "text": "In a kadai, heat the oil until hot. Add curry leaves, mustard seeds and jeera seeds. Fry for a minute. They will pop at first, so a cover will help to avoid a mess." }, { "line_type": "ol", "section": "Procedure", "text": "Add onion and fry until slightly brown." }, { "line_type": "ol", "section": "Procedure", "text": "Add ginger and garlic paste. Fry for a minute, then add the tomatoes. Cook until the oil separates." }, { "line_type": "ol", "section": "Procedure", "text": "Add tamarind pieces, turmeric powder, and red chilli powder. Cook it for 4–5 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Add the toor daal and enough water for your desired thickness." }, { "line_type": "ol", "section": "Procedure", "text": "Add salt to taste, and garnish with coriander leaves." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with a roti or poured over rice." } ], "title": "Khatti Dal (Spiced Tamarind Pigeon Peas)", "url": "https://en.wikibooks.org/wiki/Cookbook:Khatti_Dal_(Spiced_Tamarind_Pigeon_Peas)" }

{ "infobox": { "category": "/wiki/Category:Dessert_recipes", "difficulty": 3, "servings": "6", "time": "30–60 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Kheer or payasam is a thick rice pudding." }, { "line_type": "ul", "section": "Ingredients", "text": "1 L (4 cups) milk" }, { "line_type": "ul", "section": "Ingredients", "text": "250 ml (1 cup) long grain white rice" }, { "line_type": "ul", "section": "Ingredients", "text": "125 ml (½ cup) white sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "65 ml (¼ cup) sultanas (raisins)" }, { "line_type": "ul", "section": "Ingredients", "text": "6 cardamom pods" }, { "line_type": "ul", "section": "Ingredients", "text": "65 ml (¼ cup) slivered blanched almonds" }, { "line_type": "ul", "section": "Ingredients", "text": "15 ml (1 tbsp) rosewater" }, { "line_type": "ol", "section": "Procedure", "text": "Bring the milk to a boil. Stir regularly to prevent scorching." }, { "line_type": "ol", "section": "Procedure", "text": "Add rice and simmer slowly until thick (about 20 minutes)." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the sugar, sultanas, and the ground cardamom seeds. Cook for 5 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from the heat, stir in the almonds and rosewater, and cover until ready to serve." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You can leave the kheer boiling for much longer (several hours), until it has been significantly reduced; this provides a stronger flavour and a light-pink colour." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You can use rice flour or vermicelli instead of plain rice." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You can add some red soda to give it a nice pinkish-whitish colour." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "For kheer that is not too thick when cold, use 170 ml (⅔ cup) of rice instead of the amount listed above." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If to be eaten cold, it's nicer to use double the quantities of sugar, sultanas, and almonds." }, { "line_type": "ul", "section": "Warnings", "text": "The main difficulty in this dish is preventing the kheer from sticking to the bottom of the pan, which requires care." } ], "title": "Kheer (Rice Pudding)", "url": "https://en.wikibooks.org/wiki/Cookbook:Kheer_(Rice_Pudding)" }

{ "infobox": { "category": "/wiki/Category:Indian_recipes", "difficulty": 2, "servings": "2", "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Khichdi is a popular dish in the Indian state of Gujarat, where many families prefer it as a dinner. There also exist many variations of it across India." }, { "line_type": "ul", "section": "Ingredients", "text": "1 teacup rice" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teacup dal (e.g. moong dhal, arhar dal or masoor dal or combination thereof)" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp turmeric powder" }, { "line_type": "ol", "section": "Procedure", "text": "Wash rice and lentils and soak them for 10–15 minutes in water." }, { "line_type": "ol", "section": "Procedure", "text": "Add salt and turmeric powder." }, { "line_type": "ol", "section": "Procedure", "text": "Pressure cook with 3–4 cups of water." }, { "line_type": "ol", "section": "Procedure", "text": "After the first whistle, reduce the heat and cook for 4–5 more minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Allow to cool. Serve with ghee or buttermilk." } ], "title": "Khichdi (South Asian Rice and Lentils)", "url": "https://en.wikibooks.org/wiki/Cookbook:Khichdi_(South_Asian_Rice_and_Lentils)" }

{ "infobox": { "category": "/w/index.php?title=Category:Flatbread_recipes&action=edit&redlink=1", "difficulty": 3, "servings": "6", "time": "4–5 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Khubz muluwah is a flaky flatbread widely baked and consumed in Yemen as well as in other parts of Arabia. It is traditionally made in an earthen oven (tannur), but can also be baked on a hot griddle." }, { "line_type": "ul", "section": "Ingredients", "text": "4 cup of all-purpose wheat flour" }, { "line_type": "ul", "section": "Ingredients", "text": "2¼ cup of water" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "200 g ghee or melted butter" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tbsp black cumin (Nigella sativa)" }, { "line_type": "ol", "section": "Procedure", "text": "Mix together flour and salt in large bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Gradually mix in the water to make a dough with a uniform consistency." }, { "line_type": "ol", "section": "Procedure", "text": "Sprinkle with water, and let dough rest for 45 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Begin to work the dough again, stretching it and folding it over onto itself. Cover and let it rest for 15 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Place on cutting board, and cut into two equal parts. Shape each piece into a ball." }, { "line_type": "ol", "section": "Procedure", "text": "Use your hands to flatten the dough on a floured surface. Use a rolling pin to roll it into a very thin round." }, { "line_type": "ol", "section": "Procedure", "text": "Brush the surface dough with ghee, and sprinkle lightly with black cumin." }, { "line_type": "ol", "section": "Procedure", "text": "Cut flattened dough into elongated strips and fold one end, lengthwise, over itself. Baste with ghee (or butter) and sprinkle with black cumin." }, { "line_type": "ol", "section": "Procedure", "text": "Repeat process with other ball of dough." }, { "line_type": "ol", "section": "Procedure", "text": "After both balls of dough have been flattened out and each one folded over itself in repeated folds (with added ghee and black cumin on each fold), combine the two elongated dough portions, placing one on top of the other." }, { "line_type": "ol", "section": "Procedure", "text": "Begin to roll up the dough from one end, just as one would do to a sleeping bag. After completely rolled-up, turn it so that it will lay down upon its side (with the coiled rings facing upward)." }, { "line_type": "ol", "section": "Procedure", "text": "Once rolled-up in this fashion, cover and allow the dough to rest 15 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Take up dough and brush it with ghee (or butter) and sprinkle a little black cumin over its surface. Once again, roll-out the dough with a rolling pin (maintaining its round shape). Dust the flat surface with flour if needed, to prevent its sticking." }, { "line_type": "ol", "section": "Procedure", "text": "Take up the flattened dough and place on heated griddle. Add ghee once more and cook until golden on each side." } ], "title": "Khubz Muluwah (Yemenite Layered Flatbread)", "url": "https://en.wikibooks.org/wiki/Cookbook:Khubz_Muluwah_(Yemenite_Layered_Flatbread)" }

{ "infobox": { "category": "/wiki/Category:Indian_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 medium-sized mango, peeled and fleshed removed" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1½ cups milk" }, { "line_type": "ul", "section": "Ingredients", "text": "2 drops vanilla extract (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pinch of cinnamon powder" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon maida (all-purpose flour)" }, { "line_type": "ul", "section": "Ingredients", "text": "2 bread slices" }, { "line_type": "ol", "section": "Procedure", "text": "Blend together the mango flesh, sugar, milk, vanilla, and cinnamon powder until smooth." }, { "line_type": "ol", "section": "Procedure", "text": "Add a bit of maida to the batter and whisk it well." }, { "line_type": "ol", "section": "Procedure", "text": "Dip the bread slices in the batter and fry them in a oiled pan until brown on both sides." }, { "line_type": "ol", "section": "Procedure", "text": "Serve hot." } ], "title": "Khus Khus Halwa", "url": "https://en.wikibooks.org/wiki/Cookbook:Khus_Khus_Halwa" }

{ "infobox": { "category": "/wiki/Category:Dumpling_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 kg of minced meat" }, { "line_type": "ul", "section": "Ingredients", "text": "6–7 onions, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Raisins (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Pine nuts (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Spicy paprika or chile powder (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "0.5 kg (500 g) fine bulgur" }, { "line_type": "ul", "section": "Ingredients", "text": "0.5 kg coarse bulgur" }, { "line_type": "ul", "section": "Ingredients", "text": "Water as needed" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups semolina flour" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp turmeric powder" }, { "line_type": "ul", "section": "Ingredients", "text": "replete spoon of salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 egg" }, { "line_type": "ol", "section": "Procedure", "text": "Fry the onions and the minced meat together. Add salt to taste." }, { "line_type": "ol", "section": "Procedure", "text": "Mix in raisins, pine nuts, and spices to taste." }, { "line_type": "ol", "section": "Procedure", "text": "Cool filling." }, { "line_type": "ol", "section": "Procedure", "text": "Combine the fine and coarse bulgur in a bowl. Cover the bulgur with a few centimeters of warm water. Let the bulgur soak for about 1 hour until it has absorbed some water." }, { "line_type": "ol", "section": "Procedure", "text": "Drain the bulgur. Use your hands to squeeze excess water out. Place drained bulgur in a bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Combine semolina, turmeric, salt, and egg in a bowl. Knead everything together until the dough gets a little like chewing gum. Add up to ½ cup more more semolina if the dough is not sticky enough." }, { "line_type": "ol", "section": "Procedure", "text": "Roll big balls out of the dough and set them aside." }, { "line_type": "ol", "section": "Procedure", "text": "Make an opening in the dough balls, insert a spoonful of meat, and close the opening." }, { "line_type": "ol", "section": "Procedure", "text": "In a pot, boil water with little salt and a dash of turmeric. When the water is boiling, flatten the stuffed Kibbeh balls into the shape of a flat full moon the size of a little plate. Put each kibbeh gently down into the boiling water, and boil it until it floats. Floating is a sign of the kibbeh being cooked through and ready to eat." }, { "line_type": "ol", "section": "Procedure", "text": "Serve immediately after they are cooked, or pan fry on both sides." } ], "title": "Kibbeh", "url": "https://en.wikibooks.org/wiki/Cookbook:Kibbeh" }

{ "infobox": { "category": "/wiki/Category:Pasta_recipes", "difficulty": 1, "servings": "4 children", "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "This easy recipe for pasta is designed for children to make and eat. Make sure to supervise children when cooking." }, { "line_type": "ul", "section": "Ingredients", "text": "1 lb whole-wheat spaghetti" }, { "line_type": "ul", "section": "Ingredients", "text": "2 carrots, cut into thin strips" }, { "line_type": "ul", "section": "Ingredients", "text": "½ lb green beans" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup tomato pasta sauce" }, { "line_type": "ol", "section": "Procedure", "text": "Bring a pot of water to a boil." }, { "line_type": "ol", "section": "Procedure", "text": "Add spaghetti and carrots to the boiling water, and cook for 4 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Add green beans, and cook for another 4 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Meanwhile, heat the tomato sauce." }, { "line_type": "ol", "section": "Procedure", "text": "Drain the spaghetti and the vegetables, then mix it with the heated sauce." }, { "line_type": "ol", "section": "Procedure", "text": "Add a pinch of salt if needed." }, { "line_type": "ol", "section": "Procedure", "text": "Serve." } ], "title": "Kid-Friendly Pasta", "url": "https://en.wikibooks.org/wiki/Cookbook:Kid-Friendly_Pasta" }

{ "infobox": { "category": "/wiki/Category:Pizza_recipes", "difficulty": 1, "servings": "4 children", "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Pizza is a tasty snack that many people all over the world enjoy. It can be fun to eat and even more fun to make! This recipe is specially designed for children to make and eat." }, { "line_type": "ul", "section": "Ingredients:", "text": "1 pre-baked whole-grain pizza shell" }, { "line_type": "ul", "section": "Ingredients:", "text": "¼ cup tomato pasta sauce" }, { "line_type": "ul", "section": "Ingredients:", "text": "1 cup shredded pizza cheese" }, { "line_type": "ul", "section": "Ingredients:", "text": "½ cup cubed cooked chicken breast (optional)" }, { "line_type": "ul", "section": "Ingredients:", "text": "1 red bell pepper, diced" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat oven to 350°F." }, { "line_type": "ol", "section": "Procedure", "text": "Spread the tomato sauce on the pizza shell." }, { "line_type": "ol", "section": "Procedure", "text": "Top it with half of the shredded cheese." }, { "line_type": "ol", "section": "Procedure", "text": "Add the chicken and red pepper on top of the pizza crust in whatever design you want. Have fun with it!" }, { "line_type": "ol", "section": "Procedure", "text": "Sprinkle the rest of the cheese on top." }, { "line_type": "ol", "section": "Procedure", "text": "Bake it for 10–12 minutes." } ], "title": "Kid-Friendly Pizza", "url": "https://en.wikibooks.org/wiki/Cookbook:Kid-Friendly_Pizza" }

{ "infobox": { "category": "/wiki/Category:Vegetable_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Kids' vegetable purée is dish of cooked vegetables blended to a creamy paste. It is common to purée entire meals (without use of salt or other additives) to be served to toddlers, babies, and those unable to chew. The vegetable purée can be can be made in a blender, a potato masher, or by forcing the food through a strainer. The vegetables must be cooked, either before or after grinding, in order to improve flavour and texture, remove toxic substances, and/or reduce their water content. Most babies are happy to eat this puree on its own, while for some you will need to add baby milk to the puree." }, { "line_type": "p", "section": null, "text": "Vegetable purée can last for up to 48 hours if well refrigerated. To warm it, put in a bowl, cover and microwave until very hot, then leave to cool to a safe temperature. You can also warm it over a pot of hot water." }, { "line_type": "ul", "section": "Ingredients", "text": "2 carrots, peeled and diced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tomato, peeled, seeded, and diced" }, { "line_type": "ul", "section": "Ingredients", "text": "100 g (3.5 oz) chicken breast, cut into pieces" }, { "line_type": "ul", "section": "Ingredients", "text": "Cucumber, peeled, seeded, and diced" }, { "line_type": "ul", "section": "Ingredients", "text": "4 spoonfuls of olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pinch of salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Water" }, { "line_type": "ul", "section": "Ingredients", "text": "Baby milk, as necessary" }, { "line_type": "ul", "section": "Equipment", "text": "Blender" }, { "line_type": "ul", "section": "Equipment", "text": "Bowl" }, { "line_type": "ul", "section": "Equipment", "text": "Spoon" }, { "line_type": "ul", "section": "Equipment", "text": "Pot" }, { "line_type": "ol", "section": "Procedure", "text": "Put the carrots, tomatoes, and chicken breast in a pot. Add water to the same level as the ingredients." }, { "line_type": "ol", "section": "Procedure", "text": "Cover, and cook on medium heat until the chicken is well done and the carrots are soft." }, { "line_type": "ol", "section": "Procedure", "text": "Add the diced cucumber, olive oil, and salt. At this point, you can top up the water to the same level as the ingredients if most of the water has dried." }, { "line_type": "ol", "section": "Procedure", "text": "Cover the pot and leave to boil until the cucumbers are soft." }, { "line_type": "ol", "section": "Procedure", "text": "Turn off the heat and leave to cool down completely." }, { "line_type": "ol", "section": "Procedure", "text": "Blend into a smooth purée using a kitchen blender. No need to add more water." } ], "title": "Kids' Vegetable Puree", "url": "https://en.wikibooks.org/wiki/Cookbook:Kids%27_Vegetable_Puree" }

{ "infobox": { "category": "/wiki/Category:Ethiopian_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Kik alicha is a comforting and flavorful Ethiopian split pea stew, made with yellow split peas simmered in a mild and aromatic sauce. This vegetarian stew is a staple in Ethiopian cuisine and is often served as part of a traditional Ethiopian meal." }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup yellow split peas" }, { "line_type": "ul", "section": "Ingredients", "text": "1 large onion, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "3 cloves of garlic, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon grated ginger" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons niter kibbeh (Ethiopian spiced clarified butter) or regular butter/oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon turmeric" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon cumin" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon paprika" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt, to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh cilantro or parsley, chopped, for garnish" }, { "line_type": "ul", "section": "Equipment", "text": "Medium-sized pot" }, { "line_type": "ul", "section": "Equipment", "text": "Wooden spoon or spatula" }, { "line_type": "ul", "section": "Equipment", "text": "Cutting board" }, { "line_type": "ul", "section": "Equipment", "text": "Chef's knife" }, { "line_type": "ul", "section": "Equipment", "text": "Strainer" }, { "line_type": "ol", "section": "Procedure", "text": "Rinse the yellow split peas under cold water in a strainer to remove any dirt or debris. Drain in a strainer." }, { "line_type": "ol", "section": "Procedure", "text": "In a medium-sized pot, combine the rinsed split peas, chopped onion, minced garlic, grated ginger, niter kibbeh, turmeric, cumin, paprika, and salt." }, { "line_type": "ol", "section": "Procedure", "text": "Add enough water to cover the split peas by about an inch." }, { "line_type": "ol", "section": "Procedure", "text": "Bring the pot to a boil over medium-high heat. Reduce the heat to low, cover with a lid, and simmer for about 35–40 minutes, or until the split peas are tender and cooked through. Stir occasionally to prevent sticking. If needed, add additional water during cooking to maintain the desired consistency." }, { "line_type": "ol", "section": "Procedure", "text": "Taste the stew and adjust the seasoning with salt, if necessary." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from heat and let the stew rest for a few minutes to allow the flavors to meld together." }, { "line_type": "ol", "section": "Procedure", "text": "Garnish with freshly chopped cilantro or parsley. Serve hot as a main course or as part of a traditional Ethiopian meal, accompanied by injera (Ethiopian flatbread) or rice." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "For a creamier consistency, you can partially mash some of the cooked split peas with the back of a spoon." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Kik alicha can be made ahead of time and reheated. It often tastes even better the next day as the flavors continue to develop." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Soaking the split peas overnight before cooking can help reduce the cooking time." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Adjust the spices according to your taste preferences. Add more turmeric for a brighter yellow color, or increase the paprika for a spicier flavor." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You can customize the kik alicha by adding vegetables like carrots, potatoes, or tomatoes to the stew." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Some recipes call for the addition of a small amount of ground mitmita spice for extra heat and complexity." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Yellow split peas are a good source of plant-based protein, dietary fiber, and essential nutrients. They are also low in fat and rich in vitamins and minerals." } ], "title": "Kik Alicha (Yellow Split Pea Stew)", "url": "https://en.wikibooks.org/wiki/Cookbook:Kik_Alicha_(Yellow_Split_Pea_Stew)" }

{ "infobox": { "category": "/wiki/Category:Nigerian_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Kilishi is a spicy Nigerian beef jerky. It is a popular snack from the north of the country." }, { "line_type": "ul", "section": "Ingredients", "text": "Beef, trimmed of fat and sliced very thin" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ tsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 small piece of fresh ginger" }, { "line_type": "ul", "section": "Ingredients", "text": "3 cloves garlic" }, { "line_type": "ul", "section": "Ingredients", "text": "Stock cube" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp ground cloves" }, { "line_type": "ul", "section": "Ingredients", "text": "Water" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp dried cayenne pepper seeds" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp suya spice" }, { "line_type": "ol", "section": "Procedure", "text": "Rub salt on both sides of the beef." }, { "line_type": "ol", "section": "Procedure", "text": "Lay the beef slices on a baking sheet. Bake for 15 minutes at 250°C, flipping the slices every 5 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Pound/blend the ginger and garlic together; transfer to a small bowl, then stir in the stock cube, cloves, and a little water. Stir in the cayenne seeds and suya pepper spice." }, { "line_type": "ol", "section": "Procedure", "text": "Rub the spice mixture on the meat slices. Return to the oven for another 10–15 minutes, flipping the slices from time to time." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from the oven, and serve." } ], "title": "Kilishi (Nigerian Beef Jerky)", "url": "https://en.wikibooks.org/wiki/Cookbook:Kilishi_(Nigerian_Beef_Jerky)" }

{ "infobox": { "category": "/wiki/Category:Dip_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Queso (literally \"cheese\" in Spanish), also known as chile con queso, is a common dip found in southwestern and Tex-Mex cooking." }, { "line_type": "ul", "section": "Ingredients", "text": "1 lb (450 g) hot pork sausage" }, { "line_type": "ul", "section": "Ingredients", "text": "1 lb (450 g) Velveeta cheese" }, { "line_type": "ul", "section": "Ingredients", "text": "10 oz (280 g) canned tomatoes stewed with green chiles (e.g. Rotel brand)" }, { "line_type": "ul", "section": "Ingredients", "text": "Tortilla chips or fritos for serving" }, { "line_type": "ol", "section": "Procedure", "text": "Brown sausage in saucepan and drain grease." }, { "line_type": "ol", "section": "Procedure", "text": "Add cubed cheese, diced tomatoes, and diced chilies." }, { "line_type": "ol", "section": "Procedure", "text": "Heat over low, stirring until cheese is melted and ingredients are well blended." }, { "line_type": "ol", "section": "Procedure", "text": "Brown sausage in a skillet and drain grease." }, { "line_type": "ol", "section": "Procedure", "text": "In a slow cooker, melt cheese with tomatoes and chilies, stirring." }, { "line_type": "ol", "section": "Procedure", "text": "Add browned sausage. Stir until well melted and mixed." } ], "title": "Killer Queso Dip", "url": "https://en.wikibooks.org/wiki/Cookbook:Killer_Queso_Dip" }

{ "infobox": { "category": "/wiki/Category:Chicken_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Kipspek, which literally translates from Dutch into \"chickenbacon\", is a very easy snack consisting of cubed chicken wrapped in bacon, which is then breaded and fried." }, { "line_type": "ul", "section": "Ingredients", "text": "1–2 chicken breasts, cubed" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Bacon strips" }, { "line_type": "ul", "section": "Ingredients", "text": "1–2 eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "Fine powdery breadcrumbs" }, { "line_type": "ul", "section": "Ingredients", "text": "Toothpicks" }, { "line_type": "ul", "section": "Ingredients", "text": "Oil" }, { "line_type": "ol", "section": "Procedure", "text": "Season the chicken with salt and pepper." }, { "line_type": "ol", "section": "Procedure", "text": "Wrap each cube of chicken in a strip of bacon." }, { "line_type": "ol", "section": "Procedure", "text": "To make sure the bacon doesn't roll off the chicken, stick a toothpick from one end to the other." }, { "line_type": "ol", "section": "Procedure", "text": "Roll the kipspek in the breadcrumbs." }, { "line_type": "ol", "section": "Procedure", "text": "Whisk the eggs, and dip each kipspek in the eggs." }, { "line_type": "ol", "section": "Procedure", "text": "Roll the kipspek through the breadcrumbs once again. Leave them for about half an hour to dry out the surface." }, { "line_type": "ol", "section": "Procedure", "text": "Heat the oil in a deep pot." }, { "line_type": "ol", "section": "Procedure", "text": "Fry the kipspeks until they're golden brown all over." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with ketchup or mustard—don't forget to remove the toothpick before taking a bite." } ], "title": "Kipspek (Bacon-wrapped Chicken)", "url": "https://en.wikibooks.org/wiki/Cookbook:Kipspek_(Bacon-wrapped_Chicken)" }

{ "infobox": { "category": "/wiki/Category:Bread_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Kisra is a traditional Sudanese flatbread made from sorghum or millet flour. It is a staple food in Sudan and is enjoyed with a variety of dishes, such as stews, soups, and dips. Kisra has a thin and flexible texture, with a slightly tangy flavor due to the fermentation process. Kisra is traditionally served as an accompaniment to Sudanese stews, such as bamia or mulahwa. To enjoy it, tear off a piece and use it to scoop up the delicious flavors of your chosen dish. Its versatility also allows it to be used as a wrap or enjoyed on its own with butter or honey." }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups sorghum or millet flour" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon salt" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups warm water" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon active dry yeast (optional, for fermentation)" }, { "line_type": "ul", "section": "Ingredients", "text": "Vegetable oil" }, { "line_type": "ul", "section": "Equipment", "text": "Mixing bowl" }, { "line_type": "ul", "section": "Equipment", "text": "Whisk or spoon" }, { "line_type": "ul", "section": "Equipment", "text": "Stovetop" }, { "line_type": "ul", "section": "Equipment", "text": "Non-stick frying pan or griddle" }, { "line_type": "ul", "section": "Equipment", "text": "Spatula" }, { "line_type": "ol", "section": "Procedure", "text": "In a mixing bowl, combine the sorghum or millet flour and salt. Gradually add the warm water while whisking or stirring continuously to create a smooth batter. Ensure there are no lumps in the mixture." }, { "line_type": "ol", "section": "Procedure", "text": "If fermenting the batter, mix in the yeast. Cover the bowl with a clean kitchen towel and let it rest in a warm place for 8–12 hours. This allows the batter to ferment and develop flavor. If you prefer non-fermented kisra, skip this step." }, { "line_type": "ol", "section": "Procedure", "text": "Preheat a non-stick pan or griddle over medium heat. Make sure the pan is hot before pouring the batter." }, { "line_type": "ol", "section": "Procedure", "text": "Stir the batter thoroughly before pouring a ladleful onto the hot pan. Immediately tilt and rotate the pan in a circular motion to spread the batter evenly into a thin layer. Kisra should be thin and flexible." }, { "line_type": "ol", "section": "Procedure", "text": "Allow the kisra to cook on one side for a few minutes until the edges start to lift and the bottom is golden brown. Once the surface is dry and the edges are crisp, remove from the pan using a spatula (it should only be cooked on one side). Repeat the cooking process with the remaining batter." }, { "line_type": "ol", "section": "Procedure", "text": "Stack the cooked kisra on a plate or wrap them in a clean kitchen towel to keep them soft and pliable. They can be stored at room temperature for a few days or in the refrigerator for a longer shelf life." }, { "line_type": "ul", "section": "Note, tips, and variations", "text": "Kisra is typically made with sorghum or millet flour, but if these are not readily available, you can use a combination of wheat flour and cornmeal as a substitute." } ], "title": "Kisra (Sudanese Bread)", "url": "https://en.wikibooks.org/wiki/Cookbook:Kisra_(Sudanese_Bread)" }

{ "infobox": { "category": "/wiki/Category:Main_course_recipes", "difficulty": 4, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Kitfo is a traditional Ethiopian dish made with minced raw meat that is highly seasoned and spiced. It is a popular dish in Ethiopian cuisine, known for its bold flavors and unique preparation. Kitfo is typically made with beef, although variations using other meats such as lamb or goat can also be found. This dish is often enjoyed with injera, the traditional Ethiopian flatbread." }, { "line_type": "ul", "section": "Ingredients", "text": "500 grams (1 lb) lean beef, finely minced" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons clarified butter or olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon mitmita spice blend" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon spiced clarified butter (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon salt, or to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon ground black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon berbere spice blend" }, { "line_type": "ul", "section": "Ingredients", "text": "Injera, for serving" }, { "line_type": "ul", "section": "Ingredients", "text": "Collard greens, blanched and chopped, for serving (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Ayib (Ethiopian cheese), crumbled, for serving (optional)" }, { "line_type": "ul", "section": "Equipment", "text": "Large bowl" }, { "line_type": "ul", "section": "Equipment", "text": "Sharp knife" }, { "line_type": "ul", "section": "Equipment", "text": "Cutting board" }, { "line_type": "ul", "section": "Equipment", "text": "Mixing spoon or spatula" }, { "line_type": "ul", "section": "Equipment", "text": "Skillet" }, { "line_type": "ol", "section": "Procedure", "text": "Place the minced beef in a large bowl." }, { "line_type": "ol", "section": "Procedure", "text": "In a separate small bowl, combine the mitmita spice blend, salt, black pepper, and berbere spice blend." }, { "line_type": "ol", "section": "Procedure", "text": "Sprinkle the spice mixture over the minced beef. Mix well with a spoon or spatula to evenly distribute the spices throughout the meat." }, { "line_type": "ol", "section": "Procedure", "text": "Heat the clarified butter or olive oil in a small skillet over low heat until melted." }, { "line_type": "ol", "section": "Procedure", "text": "If using niter qibe, add it to the skillet and let it melt with the clarified butter or olive oil." }, { "line_type": "ol", "section": "Procedure", "text": "Pour the melted butter or oil over the seasoned minced beef. Mix thoroughly until all the ingredients are well combined." }, { "line_type": "ol", "section": "Procedure", "text": "Let the kitfo marinate in the refrigerator for at least 1 hour to allow the flavors to meld and develop." }, { "line_type": "ol", "section": "Procedure", "text": "To serve, place the kitfo on a plate and shape it into a mound or individual portions." }, { "line_type": "ol", "section": "Procedure", "text": "Accompany the kitfo with injera, collard greens, and crumbled ayib on the side." }, { "line_type": "ol", "section": "Procedure", "text": "To eat, tear off a piece of injera, scoop a small portion of kitfo onto it, and wrap it before taking a bite." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Kitfo is traditionally served raw, but if you prefer, you can lightly cook the minced beef in a skillet over low heat for a few minutes until it is just warmed through." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Adjust the level of spiciness by adding more or less mitmita or berbere spice blend to suit your taste preferences." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The quality and freshness of the meat are crucial when preparing kitfo. Ensure that the beef is sourced from a reliable and reputable supplier." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Use a sharp knife to finely mince the beef. Alternatively, you can ask your butcher to mince it for you." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Kitfo is often enjoyed as part of a larger Ethiopian meal, so it is common to have additional dishes such as lentils, potatoes, or salads alongside it." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Some variations of kitfo include lightly cooking the minced beef with the spices, which is known as leb leb or tibs kitfo. The beef is quickly seared in a hot pan, giving it a slightly cooked texture while maintaining its tenderness." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "For a vegetarian version, you can substitute the minced beef with minced mushrooms or tofu and follow the same seasoning and marinating process." } ], "title": "Kitfo (Ethiopian Minced Raw Meat)", "url": "https://en.wikibooks.org/wiki/Cookbook:Kitfo_(Ethiopian_Minced_Raw_Meat)" }

{ "infobox": { "category": "/wiki/Category:Salad_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Kiwi and Asian pear in lemon sauce (kiwo to nashi no lemon ae) makes a delicious and refreshing summer dish." }, { "line_type": "ul", "section": "Ingredients", "text": "Finely-grated fresh peel of 1 small lemon" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup fresh lemon juice" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ tsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp sesame oil" }, { "line_type": "ul", "section": "Ingredients", "text": "2 kiwifruit, peeled, sliced, and cut into thin strips" }, { "line_type": "ul", "section": "Ingredients", "text": "1 crisp Asian pear, sliced, and cut into thin strips (crisp Anjou pear may be substituted)" }, { "line_type": "ul", "section": "Ingredients", "text": "½ yellow or red bell pepper, cut into thin strips" }, { "line_type": "ul", "section": "Ingredients", "text": "½ European cucumber, halved, seeded, and cut into thin strips" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp lightly-roasted black sesame seeds" }, { "line_type": "ol", "section": "Procedure", "text": "Whisk the lemon dressing ingredients together in a serving bowl, and set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Add the fruit to the bowl of lemon dressing. Toss, cover, and chill for about an hour." } ], "title": "Kiwi and Asian Pear in Lemon Dressing", "url": "https://en.wikibooks.org/wiki/Cookbook:Kiwi_and_Asian_Pear_in_Lemon_Dressing" }

{ "infobox": { "category": "/wiki/Category:Dumpling_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Klepon (pronounced Klê-pon) is a traditional Indonesian rice cake, from Javanese cuisine. It is a boiled rice cake, stuffed with liquid gula jawa (palm sugar), and rolled in grated coconut. Klepon is green due to its pandan content." }, { "line_type": "ul", "section": "Ingredients", "text": "8–10 pandan leaves or pandan paste" }, { "line_type": "ul", "section": "Ingredients", "text": "300 g glutinous rice flour" }, { "line_type": "ul", "section": "Ingredients", "text": "30 g sago flour" }, { "line_type": "ul", "section": "Ingredients", "text": "150 g gula jawa (palm sugar)" }, { "line_type": "ul", "section": "Ingredients", "text": "300 g grated coconut" }, { "line_type": "ul", "section": "Ingredients", "text": "Water" }, { "line_type": "ol", "section": "Procedure", "text": "If using whole pandan leaves, grind them to a smooth paste with a little water if necessary." }, { "line_type": "ol", "section": "Procedure", "text": "Combine the glutinous rice flour and sago flour until well-mixed. Stir in the pandan paste, then gradually mix in water until it forms a soft green dough." }, { "line_type": "ol", "section": "Procedure", "text": "Shape the dough into small balls about 2–3 cm in diameter. Make a small hole in the balls with your finger. Fill the hole with palm sugar, and seal the dough to enclose the sugar. Gently reshape it into a ball if necessary." }, { "line_type": "ol", "section": "Procedure", "text": "Boil a lot of water in a large pot. Put the little balls one by one in the boiling water. Cook for about 5 minutes until they rise to the surface." }, { "line_type": "ol", "section": "Procedure", "text": "Drain the dumplings." }, { "line_type": "ol", "section": "Procedure", "text": "Roll the dumplings in the shredded coconut, and serve." } ], "title": "Klepon (Indonesian Sweet Boiled Rice Cake)", "url": "https://en.wikibooks.org/wiki/Cookbook:Klepon_(Indonesian_Sweet_Boiled_Rice_Cake)" }

{ "infobox": { "category": "/wiki/Category:Dumpling_recipes", "difficulty": 2, "servings": "6–8", "time": "30 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Knoephla are dumplings commonly used in knoephla soup, a popular dish in the American Midwest." }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups (500 ml) all-purpose flour" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp (5 ml) baking powder" }, { "line_type": "ul", "section": "Ingredients", "text": "1 egg" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup (250 ml) milk or water" }, { "line_type": "ol", "section": "Procedure", "text": "In a mixing bowl, combine the flour, baking powder, egg, and then the milk or water. Mix to form a firm dough that is not sticky. Add a bit more flour if needed to keep dough from being sticky or a bit more liquid if too dry." }, { "line_type": "ol", "section": "Procedure", "text": "Roll pieces of dough between the hands to the length of a pencil (6 in / 15 cm). Snip off small pieces with a knife or scissors." }, { "line_type": "ol", "section": "Procedure", "text": "Use the knoephla as specified in your given recipe." } ], "title": "Knoephla (Small Flour Dumplings)", "url": "https://en.wikibooks.org/wiki/Cookbook:Knoephla_(Small_Flour_Dumplings)" }

{ "infobox": { "category": "/wiki/Category:Soup_recipes", "difficulty": null, "servings": "6–8", "time": "1–2 hours" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Knoephla soup is a common dish served in the U.S. states of North Dakota and Minnesota. This recipe is from Preacherman777's contribution on English Wikipedia." }, { "line_type": "ul", "section": "Ingredients", "text": "Knoephla yielded from 2 cups of flour" }, { "line_type": "ul", "section": "Ingredients", "text": "2 qt (2 L) water" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp (30 ml) chicken soup base" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (250 ml) onion, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (250 ml) butter" }, { "line_type": "ul", "section": "Ingredients", "text": "2 lb (900 g) potatoes, cubed" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (250 ml) heavy whipping cream" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp (5 ml) chopped parsley (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper" }, { "line_type": "ol", "section": "Procedure", "text": "Melt the butter in a large soup kettle over medium heat. Add the add the onion, and sauté until onions are tender." }, { "line_type": "ol", "section": "Procedure", "text": "Add the water and soup base. Bring to a rapid boil over high heat. Add the knoephla by dropping them into the boiling broth. Stir until they all float to the top, and cook until the dumplings are soft." }, { "line_type": "ol", "section": "Procedure", "text": "Add the potatoes, then simmer over medium heat until dumplings and potatoes are done throughout." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from heat. Add the cream, then season with parsley as well as salt and pepper to taste." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If you need to reheat the soup, use low heat so the cream doesn't curdle." } ], "title": "Knoephla Soup", "url": "https://en.wikibooks.org/wiki/Cookbook:Knoephla_Soup" }

{ "infobox": { "category": "/wiki/Category:Fritter_recipes", "difficulty": null, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "" }, { "line_type": "p", "section": null, "text": "A koeksister is a fritter, usually in the shape of a plait, that is dipped in a cold syrup mixture. Koeksisters are very rich and are usually served as a special treat or kept for festive occasions. Making koeksisters is time-consuming and labour-intensive (another reason why it is not often made in modern day homes), so plan ahead to set a night and day aside for making this delicious treat. If you keep your oil hot and the syrup very cold you get the perfect koeksister—crisp and crunchy on the outside and soft, moist and syrupy on the inside. The syrup is made the night before to chill in the refrigerator in two containers. While making the koeksisters one of the containers is kept chilled in the refrigerator, to replace the other container of syrup when it heats up after a few batches of the fried dough have been dipped into the first container of syrup. If the syrup isn't cold, the dough won't soak up the syrup and you will end up with a dry koeksister." }, { "line_type": "ul", "section": "Ingredients", "text": "1 kg white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "500 ml (2 cups) water" }, { "line_type": "ul", "section": "Ingredients", "text": "3 cm long piece of fresh ginger, peeled and bruised OR 2–3 sticks of cinnamon (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 ml (pinch) cream of tartar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pinch of salt" }, { "line_type": "ul", "section": "Ingredients", "text": "2 ½ tsp lemon juice" }, { "line_type": "ul", "section": "Ingredients", "text": "240 g all-purpose flour" }, { "line_type": "ul", "section": "Ingredients", "text": "4 tsp (20 ml) baking powder" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pinch of salt" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp (30 ml) butter" }, { "line_type": "ul", "section": "Ingredients", "text": "125 ml (½ cup) buttermilk OR soured milk OR water mixed with lemon juice" }, { "line_type": "ol", "section": "Procedure", "text": "Combine all ingredients in a saucepan. Bring to a boil, stirring until the sugar has dissolved." }, { "line_type": "ol", "section": "Procedure", "text": "Turn the heat down, and simmer for 5–8 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Cool the syrup to room temperature." }, { "line_type": "ol", "section": "Procedure", "text": "Divide it into 2 containers, and place in the refrigerator to chill overnight." }, { "line_type": "ol", "section": "Procedure", "text": "Sift together flour, baking powder, and salt." }, { "line_type": "ol", "section": "Procedure", "text": "Rub in butter." }, { "line_type": "ol", "section": "Procedure", "text": "Add buttermilk. Mix into a soft dough and knead thoroughly. It helps if you oil your hands lightly when starting to knead the dough." }, { "line_type": "ol", "section": "Procedure", "text": "Cover the dough with a damp cloth, and leave it to rest for 15 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Roll the dough out to a thickness of 5 mm and cut into 5 x 70 mm (½ cm x 7 cm) strips. Press the ends of two or three strips together and twist or plait, then press the ends together again. Keep the dough you are not working with covered with a damp cloth." }, { "line_type": "ol", "section": "Procedure", "text": "Deep fry in hot oil until golden brown on both sides." }, { "line_type": "ol", "section": "Procedure", "text": "Remove with a slotted spoon and dip the pieces immediately in the ice cold syrup." }, { "line_type": "ol", "section": "Procedure", "text": "Remove and place the koeksisters on a wire rack so that the excess syrup can drain." }, { "line_type": "ol", "section": "Procedure", "text": "Store the koeksisters in a sealed container in the refrigerator. They freeze well and can be served straight from the freezer." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "This recipe will yield about 3 dozen dainty-sized koeksisters—you can make them bigger for a more substantial treat." } ], "title": "Koeksisters (Fried Braided Pastry in Syrup)", "url": "https://en.wikibooks.org/wiki/Cookbook:Koeksisters_(Fried_Braided_Pastry_in_Syrup)" }

{ "infobox": { "category": null, "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Koesisters are a South African Cape Malay doughnut soaked in syrup and sprinkled with coconut." }, { "line_type": "ul", "section": "Ingredients", "text": "6 cups (700 g) cake flour" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon castor sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon baking powder" }, { "line_type": "ul", "section": "Ingredients", "text": "3 teaspoon ground cinnamon" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoon ground ginger" }, { "line_type": "ul", "section": "Ingredients", "text": "2 teaspoon ground aniseed" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon ground cardamom" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon salt" }, { "line_type": "ul", "section": "Ingredients", "text": "10 g instant yeast" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon dried and ground tangerine peel (optional; can use orange zest instead)" }, { "line_type": "ul", "section": "Ingredients", "text": "250 ml lukewarm milk" }, { "line_type": "ul", "section": "Ingredients", "text": "100 g butter or margarine" }, { "line_type": "ul", "section": "Ingredients", "text": "1 egg, beaten" }, { "line_type": "ul", "section": "Ingredients", "text": "About 2 cups lukewarm water" }, { "line_type": "ul", "section": "Ingredients", "text": "Oil for deep frying" }, { "line_type": "ul", "section": "Ingredients", "text": "5 pieces cinnamon stick" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups water" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup desiccated coconut" }, { "line_type": "ol", "section": "Procedure", "text": "Sift the dry ingredients together into a bowl, and make a well in the centre." }, { "line_type": "ol", "section": "Procedure", "text": "Warm milk and butter until lukewarm and then add the beaten egg. Pour mixture into dry ingredients along with enough lukewarm water, and mix to form a soft dough." }, { "line_type": "ol", "section": "Procedure", "text": "Cover and leave the dough to rise in warm place until doubled in size." }, { "line_type": "ol", "section": "Procedure", "text": "Take small amounts of dough and form into oval-shaped balls." }, { "line_type": "ol", "section": "Procedure", "text": "Deep fry dough in oil on medium heat (180 °C) until evenly browned. Remove onto paper towels to cool (around 30 minutes)." }, { "line_type": "ol", "section": "Procedure", "text": "Heat the sugar, cinnamon sticks, and water on a low heat, stirring continuously until a thick syrup forms." }, { "line_type": "ol", "section": "Procedure", "text": "Once the koesisters are cool, soak in bubbling syrup for 1 minute." }, { "line_type": "ol", "section": "Procedure", "text": "Take them out of the syrup and sprinkle with coconut." } ], "title": "Koesisters with Coconut", "url": "https://en.wikibooks.org/wiki/Cookbook:Koesisters_with_Coconut" }

{ "infobox": { "category": "/wiki/Category:Fritter_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Kokoro is a crunchy Nigerian snack made of corn. It can be eaten alone or accompanied by cassava flakes, custard, or beverages." }, { "line_type": "ul", "section": "Ingredients", "text": "Cornmeal" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Vegetable oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "Chile powder" }, { "line_type": "ol", "section": "Procedure", "text": "Combine all the ingredients in a pot. Add some water, and set on the heat." }, { "line_type": "ol", "section": "Procedure", "text": "Stir continuously over medium heat until it thickens to a thick and elastic dough." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from the heat, and let cool." }, { "line_type": "ol", "section": "Procedure", "text": "Dust a cutting board with corn flour." }, { "line_type": "ol", "section": "Procedure", "text": "Take a portion of the dough, and roll it on the board, forming a long 'snake' with thin edges. Repeat this for the rest of the dough." }, { "line_type": "ol", "section": "Procedure", "text": "Heat the oil over high heat. Add the dough snakes, and fry until golden brown." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the kokoro from the oil, and remove any excess oil." }, { "line_type": "ol", "section": "Procedure", "text": "Cool and serve. Store in an airtight container." } ], "title": "Kokoro (Nigerian Fried Corn Snack) I", "url": "https://en.wikibooks.org/wiki/Cookbook:Kokoro_(Nigerian_Fried_Corn_Snack)_I" }

{ "infobox": { "category": "/wiki/Category:Fritter_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "This recipe is for a variety of kokoro where the dough is fermented and shaped into a circle." }, { "line_type": "ul", "section": "Ingredients", "text": "White corn grits/cornmeal" }, { "line_type": "ul", "section": "Ingredients", "text": "Water" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Ground pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Vegetable oil" }, { "line_type": "ol", "section": "Procedure", "text": "Soak the cornmeal in water for 3–4 days to allow fermentation. Drain the water." }, { "line_type": "ol", "section": "Procedure", "text": "Transfer the soaked cornmeal to a pot. Mix in the salt and ground pepper." }, { "line_type": "ol", "section": "Procedure", "text": "Cook the mixture over medium heat until thick but not too thick." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from the heat, and place the corn dough into an oiled bowl. Cover tightly, and let rest for 30 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Dust a work surface with corn flour." }, { "line_type": "ol", "section": "Procedure", "text": "Oil your palms, take a portion of dough, and roll it into a 'snake'. Join the ends to form a ring, and press to seal both ends together. Repeat this process for the rest of the dough." }, { "line_type": "ol", "section": "Procedure", "text": "Heat oil in a pot. Add the dough rings, and deep fry until golden brown all over." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the kokoro from the oil." }, { "line_type": "ol", "section": "Procedure", "text": "Cool and serve with beverages." } ], "title": "Kokoro (Nigerian Fried Corn Snack) II", "url": "https://en.wikibooks.org/wiki/Cookbook:Kokoro_(Nigerian_Fried_Corn_Snack)_II" }

{ "infobox": { "category": "/wiki/Category:Dumpling_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Komle, also called raspeball, is a Norwegian dish of potato dumplings, often eaten along with sausages, boiled carrots and bacon." }, { "line_type": "ul", "section": "Ingredients", "text": "2 kg potatoes, peeled" }, { "line_type": "ul", "section": "Ingredients", "text": "100 g flour" }, { "line_type": "ul", "section": "Ingredients", "text": "20 g (about 3–4 tsp) salt" }, { "line_type": "ul", "section": "Ingredients", "text": "150 g salted pork" }, { "line_type": "ul", "section": "Ingredients", "text": "Lightly-salted beef stock" }, { "line_type": "ol", "section": "Procedure", "text": "Chop the potatoes in a food processor." }, { "line_type": "ol", "section": "Procedure", "text": "Squeeze the potato mass to discard the water." }, { "line_type": "ol", "section": "Procedure", "text": "Mix the potatoes with the flour, and let the dough rest for 10 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Shape the dough into big round balls, and fill them with pieces of the salted pork." }, { "line_type": "ol", "section": "Procedure", "text": "Boil the balls in beef stock for about 15–20 minutes." } ], "title": "Komle (Norwegian Potato Dumplings)", "url": "https://en.wikibooks.org/wiki/Cookbook:Komle_(Norwegian_Potato_Dumplings)" }

{ "infobox": { "category": "/wiki/Category:Snack_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Kondowole is a delicious Malawian snack made from sesame seeds. These crunchy and flavorful seeds are toasted to perfection, making them a delightful treat for any time of the day." }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup sesame seeds" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt, to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Vegetable oil, for toasting" }, { "line_type": "ul", "section": "Equipment", "text": "Frying pan or skillet" }, { "line_type": "ol", "section": "Procedure", "text": "In a dry frying pan or skillet, toast the sesame seeds over medium heat." }, { "line_type": "ol", "section": "Procedure", "text": "Stir the seeds continuously to ensure even toasting and prevent burning. The seeds are ready when they turn golden brown and release a nutty aroma." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the pan from the heat and let the toasted sesame seeds cool for a few minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Sprinkle salt over the seeds according to your taste preference and mix well." }, { "line_type": "ol", "section": "Procedure", "text": "Heat a small amount of vegetable oil in the same pan over low heat." }, { "line_type": "ol", "section": "Procedure", "text": "Add the toasted sesame seeds to the pan and stir to coat them evenly with the oil. This step helps to enhance the flavor and crunchiness of the seeds." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the pan from the heat and let the kondowole cool completely before serving." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You can customize the seasoning of kondowole by adding other spices or herbs of your choice." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "For a sweeter version, you can sprinkle a little sugar or honey over the toasted sesame seeds." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Kondowole is a versatile snack that can be enjoyed on its own, added to salads, or used as a topping for various dishes." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Sesame seeds are rich in fats, protein, and various essential nutrients, including calcium and iron." } ], "title": "Kondowole (Malawian Toasted Sesame Seeds)", "url": "https://en.wikibooks.org/wiki/Cookbook:Kondowole_(Malawian_Toasted_Sesame_Seeds)" }

{ "infobox": { "category": "/wiki/Category:Cameroonian_recipes", "difficulty": 3, "servings": null, "time": "3 hours" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Kondré is a popular dish found in the Western region of Cameroon, known for its simplicity, affordability, and nutritional value. It is plantain-based, easily prepared, and enjoyed during various traditional occasions such as weddings, family dinners, and funerals. Adding kondré to your weekend menu is sure to bring joy and satisfaction to your household." }, { "line_type": "ul", "section": "Ingredients", "text": "Plantain" }, { "line_type": "ul", "section": "Ingredients", "text": "Beef, goat, or pork" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Vegetable oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Pebe seeds" }, { "line_type": "ul", "section": "Ingredients", "text": "Rondelles" }, { "line_type": "ul", "section": "Ingredients", "text": "Cloves or quatre cotés" }, { "line_type": "ul", "section": "Ingredients", "text": "Djansag seeds" }, { "line_type": "ul", "section": "Ingredients", "text": "White Penja pepper seeds" }, { "line_type": "ul", "section": "Ingredients", "text": "Basil leaves" }, { "line_type": "ul", "section": "Ingredients", "text": "Sliced leek" }, { "line_type": "ul", "section": "Ingredients", "text": "Celery stalk" }, { "line_type": "ul", "section": "Ingredients", "text": "Garlic cloves" }, { "line_type": "ul", "section": "Ingredients", "text": "Peeled ginger" }, { "line_type": "ul", "section": "Ingredients", "text": "Chopped tomato" }, { "line_type": "ul", "section": "Ingredients", "text": "Palm oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Bouquet garni" }, { "line_type": "ol", "section": "Procedure", "text": "Peel and rinse the plantain well, then cut it in half and let it soak in cold water." }, { "line_type": "ol", "section": "Procedure", "text": "Wash the meat and pat dry. Sprinkle with some salt, and let it sit for 10 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "In a large pot, heat the vegetable oil over medium heat. Add the meat and cook until browned. Remove the meat and set aside." }, { "line_type": "ol", "section": "Procedure", "text": "If desired, toast the pebe, rondelles, cloves, djansang, and white pepper in a separate small pan over high heat for extra flavor." }, { "line_type": "ol", "section": "Procedure", "text": "In a blender or food processor, combine the basil, leek, celery, garlic, ginger, tomato, and toasted spices. Blend the ingredients until you achieve a smooth mixture." }, { "line_type": "ol", "section": "Procedure", "text": "Return the meat to the pot and add the soaked plantain, half of the blended mixture, salt, and enough water to cover everything. Cover the pot and let it cook for approximately 45 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Add the remaining blended mixture, palm oil, and bouquet garni to the pot. Cover it again and continue cooking for an additional 60 minutes, or until both the meat and plantain are tender and flavorful. Stir the pot occasionally to prevent any sticking or burning." }, { "line_type": "ol", "section": "Procedure", "text": "Season with additional salt to taste before serving." } ], "title": "Kondre (Cameroonian Plantain and Meat Stew)", "url": "https://en.wikibooks.org/wiki/Cookbook:Kondre_(Cameroonian_Plantain_and_Meat_Stew)" }

{ "infobox": { "category": "/wiki/Category:Korean_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Korean shortribs or bulgogi is a kind of Korean barbecue, using shortribs that have been marinated in soy sauce, scallion, ginger, chiles, garlic, and sesame oil. The marinated meat is then slow-grilled or baked." }, { "line_type": "ul", "section": "Ingredients", "text": "⅓ cup soy sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "4 scallions, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "6 cloves garlic, smashed and minced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 ½ tbsp toasted sesame oil" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp minced fresh ginger" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup canola oil" }, { "line_type": "ul", "section": "Ingredients", "text": "4 Thai bird chiles, stemmed" }, { "line_type": "ul", "section": "Ingredients", "text": "12 English-cut beef shortribs" }, { "line_type": "ol", "section": "Procedure", "text": "Process all ingredients except meat in a blender until smooth. Pour into a gallon size zip-top bag, and add shortribs." }, { "line_type": "ol", "section": "Procedure", "text": "Toss to coat the meat in the marinade, and refrigerate overnight. Note that this flavors but does not tenderize the meat." }, { "line_type": "ol", "section": "Procedure", "text": "Preheat grill to 225–300°F. Add shortribs and cover. Cook 5 hours or until meat falls right off the bone and is extremely tender. Serve immediately." } ], "title": "Korean Shortribs", "url": "https://en.wikibooks.org/wiki/Cookbook:Korean_Shortribs" }

{ "infobox": { "category": "/wiki/Category:Nigerian_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Kusan rogo are cassava cakes enjoyed by the people of northern Nigeria, especially in Kaduna state. They are crunchy and yummy and very easy to prepare." }, { "line_type": "ul", "section": "Ingredients", "text": "Cassava" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Onion, sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Seasoning cube" }, { "line_type": "ul", "section": "Ingredients", "text": "Vegetable oil" }, { "line_type": "ol", "section": "Procedure", "text": "Peel the cassava, cut into small chunks, and rinse well." }, { "line_type": "ol", "section": "Procedure", "text": "Pound the cassava with a mortar and pestle, then transfer to a bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Mix in the pepper and onions." }, { "line_type": "ol", "section": "Procedure", "text": "Squeeze out all excess water from the mixture. A cheesecloth can be helpful here." }, { "line_type": "ol", "section": "Procedure", "text": "Transfer the mixture to a dry bowl, and mix in the salt and seasoning cube." }, { "line_type": "ol", "section": "Procedure", "text": "Shape the mixture into small balls, and flatten them with your palm." }, { "line_type": "ol", "section": "Procedure", "text": "Heat enough vegetable oil for deep frying in a deep pan. Aim for about 350°F (180°C)." }, { "line_type": "ol", "section": "Procedure", "text": "Place the flattened pieces in the pan one at a time and deep fry on both sides until golden brown." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from the oil, and place on paper towels to drain." }, { "line_type": "ol", "section": "Procedure", "text": "Serve hot." } ], "title": "Kosan Rogo (Nigerian Cassava Cakes)", "url": "https://en.wikibooks.org/wiki/Cookbook:Kosan_Rogo_(Nigerian_Cassava_Cakes)" }

{ "infobox": { "category": "/wiki/Category:Egyptian_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Koshari is a beloved Egyptian street food that brings together a delightful combination of flavors and textures. It is a hearty and satisfying vegetarian dish made with a mixture of rice, lentils, pasta, and a flavorful tomato sauce, topped with crispy fried onions. Koshari is a true culinary gem of Egypt and is enjoyed by locals and visitors alike." }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup uncooked rice" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup dried lentils" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup small macaroni or short pasta" }, { "line_type": "ul", "section": "Ingredients", "text": "1 can (400 grams) chopped tomatoes" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tablespoons tomato paste" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons vegetable oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 large onion, thinly sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "4 cloves garlic, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon ground cumin" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon ground cinnamon" }, { "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": "Chile powder (optional, for added spice)" }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh parsley or cilantro, chopped (for garnish)" }, { "line_type": "ul", "section": "Equipment", "text": "Saucepan" }, { "line_type": "ul", "section": "Equipment", "text": "Pot" }, { "line_type": "ul", "section": "Equipment", "text": "Skillet" }, { "line_type": "ul", "section": "Equipment", "text": "Colander" }, { "line_type": "ul", "section": "Equipment", "text": "Wooden spoon or spatula" }, { "line_type": "ul", "section": "Equipment", "text": "Knife" }, { "line_type": "ul", "section": "Equipment", "text": "Cutting board" }, { "line_type": "ul", "section": "Equipment", "text": "Serving dish" }, { "line_type": "ul", "section": "Equipment", "text": "Paper towels" }, { "line_type": "ol", "section": "Procedure", "text": "In a saucepan, cook the rice according to the package instructions until it is tender and fluffy. Once cooked, set the rice aside." }, { "line_type": "ol", "section": "Procedure", "text": "In a separate pot, cook the lentils in boiling water until they are tender but not mushy. Drain the lentils in a colander and set them aside." }, { "line_type": "ol", "section": "Procedure", "text": "Cook the small macaroni or short pasta in a pot of salted boiling water until it is al dente. Drain the pasta in a colander and set it aside." }, { "line_type": "ol", "section": "Procedure", "text": "In a skillet, heat the vegetable oil over medium heat. Add the thinly sliced onion and sauté until it turns golden brown and crispy. Remove the fried onions from the skillet and set them aside on a paper towel to drain excess oil." }, { "line_type": "ol", "section": "Procedure", "text": "In the same skillet, add the minced garlic and sauté for a minute until fragrant." }, { "line_type": "ol", "section": "Procedure", "text": "Add the chopped tomatoes, tomato paste, ground cumin, ground cinnamon, salt, black pepper, and chili powder (if using) to the skillet. Stir well to combine the ingredients." }, { "line_type": "ol", "section": "Procedure", "text": "Simmer the tomato sauce over low heat for about 10–15 minutes, allowing the flavors to meld together and the sauce to thicken slightly." }, { "line_type": "ol", "section": "Procedure", "text": "To serve, layer the cooked rice, lentils, and pasta in a serving dish. Drizzle the tomato sauce generously over the top." }, { "line_type": "ol", "section": "Procedure", "text": "Garnish with the crispy fried onions and freshly chopped parsley or cilantro." }, { "line_type": "ol", "section": "Procedure", "text": "Serve the koshari hot and enjoy the harmonious blend of flavors and textures." } ], "title": "Koshari (Egyptian Rice with Pasta and Lentils)", "url": "https://en.wikibooks.org/wiki/Cookbook:Koshari_(Egyptian_Rice_with_Pasta_and_Lentils)" }

{ "infobox": { "category": null, "difficulty": 2, "servings": "7", "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Koshari, alternately spelled koshari or kushari, is an Egyptian dish of rice, pasta, and legumes. It combines elements of both Mediterranean and Middle Eastern cuisines." }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup basmati rice" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup brown lentils" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup elbow macaroni" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup chickpeas" }, { "line_type": "ul", "section": "Ingredients", "text": "½ onion, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "6 oz canned tomato paste" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup water" }, { "line_type": "ul", "section": "Ingredients", "text": "2 teaspoons cumin" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon ground black pepper, more to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon white wine vinegar, more to taste" }, { "line_type": "ol", "section": "Procedure", "text": "If using dried chickpeas and lentils, soak them in water overnight." }, { "line_type": "ol", "section": "Procedure", "text": "Boil the rice, chickpeas, and lentils until tender. Cook the macaroni until al dente. Drain all." }, { "line_type": "ol", "section": "Procedure", "text": "In a sealable container (e.g. a tupperware), layer the rice, the lentils, and the macaroni, and then the chickpeas. This is the koshari base." }, { "line_type": "ol", "section": "Procedure", "text": "Sauté the diced onions in olive oil until crisp. Drain off the excess oil if desired, and reserve for garnish." }, { "line_type": "ol", "section": "Procedure", "text": "Mix the tomato paste and water in a saucepan. Put on medium high heat, and stir in the cumin, black pepper and vinegar." }, { "line_type": "ol", "section": "Procedure", "text": "Heat the sauce until most of the liquid evaporates." }, { "line_type": "ol", "section": "Procedure", "text": "Add warm or hot water, and simmer it on low heat. Using a hand blender to increase consistency is optional." }, { "line_type": "ol", "section": "Procedure", "text": "Scoop 1½ cups of the koshari base into an individual bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Pour some sauce over the serving." }, { "line_type": "ol", "section": "Procedure", "text": "Garnish with 1 tablespoon of the onions." }, { "line_type": "ol", "section": "Procedure", "text": "Add vinegar and black pepper to taste, and serve." } ], "title": "Koshary (Egyptian Pasta Salad with Rice and Lentils)", "url": "https://en.wikibooks.org/wiki/Cookbook:Koshary_(Egyptian_Pasta_Salad_with_Rice_and_Lentils)" }

{ "infobox": { "category": "/wiki/Category:Hungarian_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Kovaim are Hungarian cheese dumplings. They go well with cheddar cheese and ketchup." }, { "line_type": "ul", "section": "Ingredients", "text": "300 g flour" }, { "line_type": "ul", "section": "Ingredients", "text": "3 large eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup water" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Dry ricotta cheese" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ol", "section": "Procedure", "text": "Mix the flour, salt, eggs and water into a dough. Knead it until it is very smooth." }, { "line_type": "ol", "section": "Procedure", "text": "Cover the dough in a plastic bowl, and let it rest for at least half an hour." }, { "line_type": "ol", "section": "Procedure", "text": "Combine the ricotta and salt to make the filling." }, { "line_type": "ol", "section": "Procedure", "text": "Roll the dough out into a sheet as thin as possible (about 3 mm thick). Cut into squares, and fill each square with some filling. Fold the dough over the filling diagonally to make a triangular dumpling." }, { "line_type": "ol", "section": "Procedure", "text": "Boil the dumplings in water for about 5 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Serve hot." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You can also fill these dumplings with cooked potatoes and onions, or ricotta cheese with sugar for a sweet dumpling." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You could add some spicier cheese to the filling like cheddar, or even Parmesan, but make sure this is not more than a third of the filling." } ], "title": "Kovaim (Hungarian Cheese Dumplings)", "url": "https://en.wikibooks.org/wiki/Cookbook:Kovaim_(Hungarian_Cheese_Dumplings)" }

{ "infobox": { "category": "/wiki/Category:Dumpling_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Kroppkakor is a traditional Swedish dish of potato dumplings with a pork or bacon filling. They are cooked and served with butter and lingonberry jam. There are some regional variations to the recipe." }, { "line_type": "ul", "section": "Ingredients", "text": "1 kg cooked potatoes, mashed" }, { "line_type": "ul", "section": "Ingredients", "text": "2 egg yolks" }, { "line_type": "ul", "section": "Ingredients", "text": "1 ¼ cup all-purpose flour" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 onion, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "100 g smoked ham, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "100 g bacon, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "White pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Allspice (optional)" }, { "line_type": "ol", "section": "Procedure", "text": "Mound the mashed potatoes on a work surface and make an indentation in the middle." }, { "line_type": "ol", "section": "Procedure", "text": "Put yolks, flour, and salt in the indentation, and quickly work into a dough. Too much kneading will make the dough tough. Let it rest for a few minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Fry the onions until translucent. Add the bacon and ham, and cook until it gets colored. Season with pepper." }, { "line_type": "ol", "section": "Procedure", "text": "Shape the dough into a thick log. Cut the log into thick slices, and make an indentation in each slice." }, { "line_type": "ol", "section": "Procedure", "text": "Place some of the onion and meat filling in the indentation, and top with another dough slice. Press the edges together to seal, and roll into a ball." }, { "line_type": "ol", "section": "Procedure", "text": "Lower the balls into boiling salted water, and boil them for about 10–12 minutes or until they float to the surface. Don’t boil too many at a time, as they will then have some difficulty floating to the surface." }, { "line_type": "ol", "section": "Procedure", "text": "Remove them with a perforated spoon, and transfer them to a hot serving plate." }, { "line_type": "ol", "section": "Procedure", "text": "Serve hot with melted butter and red whortleberry (lingonberry) or cranberry jam." } ], "title": "Kroppkakor (Swedish Potato and Pork Dumplings)", "url": "https://en.wikibooks.org/wiki/Cookbook:Kroppkakor_(Swedish_Potato_and_Pork_Dumplings)" }

{ "infobox": { "category": "/wiki/Category:Porridge_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Krummelpap is a type of slowly-cooked maize porridge. It is traditionally eaten at breakfast, mostly with a bit of milk, butter, and sugar, or at dinner, where it is served with a sauce like gravy." }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "250 ml hot/boiling water, or more as needed" }, { "line_type": "ul", "section": "Ingredients", "text": "700 ml maize meal" }, { "line_type": "ol", "section": "Procedure", "text": "Combine maize and salt in a large pot (like the one used for rice)." }, { "line_type": "ol", "section": "Procedure", "text": "Add a third of the hot water, mixing with a fork to make little balls or crumbs." }, { "line_type": "ol", "section": "Procedure", "text": "Very gradually stir in more water. Don't add too much water." }, { "line_type": "ol", "section": "Procedure", "text": "Put the pot over low heat, and cover with a lid. Cook, stirring with a fork every 10 minutes. Keep the lid on; it is the steam that cooks the maize." }, { "line_type": "ol", "section": "Procedure", "text": "Taste after 35 minutes to test if it is done. If it still tastes like maize, continue cooking—the wonder of this porridge is that you can't overcook it, though you can burn it. It takes approximately 50 minutes to cook." } ], "title": "Krummelpap (South African Maize Porridge)", "url": "https://en.wikibooks.org/wiki/Cookbook:Krummelpap_(South_African_Maize_Porridge)" }

{ "infobox": { "category": "/wiki/Category:Bread_recipes", "difficulty": 3, "servings": "8", "time": "3 hours" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Kubaneh (Arabic: كبانة‎ ; Hebrew: כֻּבַּאנֶה‎), is a leavened bread baked in a greased pot with a tightly-sealed lid, where it cooks in its own vapors. Traditionally eaten by the Jews of Yemen on Sabbath days and holidays, the pot is usually placed in an oven (formerly a clay oven where it was laid upon dying embers or coals) shortly before nightfall where it remains until the following day, when it is eaten for the Sabbath meal or at brunch." }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "2½–3 cups lukewarm water (or enough for kneading dough)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp dried yeast" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tsp white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "3 cups white, all-purpose wheat flour (optional: try using some sorghum flour)" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp vegetable oil or other fat" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp black cumin (Nigella sativa; optional)" }, { "line_type": "ol", "section": "Procedure", "text": "Dissolve salt in lukewarm water." }, { "line_type": "ol", "section": "Procedure", "text": "Sprinkle yeast over lukewarm water and add sugar. Leave for 10 minutes until yeast is foamy." }, { "line_type": "ol", "section": "Procedure", "text": "Add yeast mixture to flour, and knead to form a dough." }, { "line_type": "ol", "section": "Procedure", "text": "After kneading the dough, allow it to sit 10 minutes until it begins to rise." }, { "line_type": "ol", "section": "Procedure", "text": "Repeat process: turn it and knead it again and let sit 10 minutes until it rises. Repeat this process 3 or 4 times until dough rises to the top of the kneading bowl and one is left with a uniform texture and consistency." }, { "line_type": "ol", "section": "Procedure", "text": "Grease the baking pot with the vegetable oil." }, { "line_type": "ol", "section": "Procedure", "text": "Divide dough into smaller pieces (8–10 round pieces)." }, { "line_type": "ol", "section": "Procedure", "text": "Place all dough pieces in pot, one after the other; compacted together. Fill to one-third the capacity of baking pot and cover tightly with lid." }, { "line_type": "ol", "section": "Procedure", "text": "Preheat oven to 225–280°F (107–138°C). Bake bread for 1 hour at the higher temperature or 3 hours at the lower temperature. It should be golden brown." }, { "line_type": "ol", "section": "Procedure", "text": "Turn bread out onto a plate, turn bread upside down, and restore to baking pot." }, { "line_type": "ol", "section": "Procedure", "text": "Cover pot with lid and bake another hour; or reduce oven temperature to 200 °F (93 °C) and bake overnight. If desired, remove from oven and afterwards return it only close to the Sabbath." }, { "line_type": "ol", "section": "Procedure", "text": "Serve hot with clarified butter, usually also with tomato salsa mixed with chopped coriander." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "During the winter months, some had a custom to add to the baking pot along with the Kubaneh a piece of the fatty-tail of sheep,[1] in which case the bread became a meat-dish. When the bread was eaten as a dairy dish, they would pour butter over the dough portions before inserting the pot in the oven.[2]" } ], "title": "Kubaneh (Yemenite Pull-Apart Bread)", "url": "https://en.wikibooks.org/wiki/Cookbook:Kubaneh_(Yemenite_Pull-Apart_Bread)" }

{ "infobox": { "category": "/wiki/Category:Indian_recipes", "difficulty": 2, "servings": null, "time": "15 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Kuddi, also called kadhi, is a sort of gravy based on yogurt and chickpea flour. It can be served with pakora, rice, or roti." }, { "line_type": "ul", "section": "Ingredients", "text": "½ litre (1 pint) yoghurt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon besan (Indian chickpea flour)" }, { "line_type": "ul", "section": "Ingredients", "text": "2–3 teaspoons sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pinch salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1-inch piece of fresh ginger, grated" }, { "line_type": "ul", "section": "Ingredients", "text": "1 green chilli, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon butter" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon jeera seeds" }, { "line_type": "ol", "section": "Procedure", "text": "Combine the yogurt, chickpea flour, sugar, salt, grated ginger, and chopped green chilli." }, { "line_type": "ol", "section": "Procedure", "text": "Heat and bring to a boil with continuous stirring." }, { "line_type": "ol", "section": "Procedure", "text": "Taste and add more sugar or salt as needed. It should be sour, salty, and sweet." }, { "line_type": "ol", "section": "Procedure", "text": "Fry the jeera seeds in butter, and mix them into the kuddi." }, { "line_type": "ol", "section": "Procedure", "text": "Serve." } ], "title": "Kuddi (Spiced Yogurt Sauce)", "url": "https://en.wikibooks.org/wiki/Cookbook:Kuddi_(Spiced_Yogurt_Sauce)" }

{ "infobox": { "category": "/wiki/Category:Potato_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Kugelis, also called bulvių plokštainis (literally \"flat potato dish\") or banda, is a Lithuanian baked potato pudding. Its main ingredients are potatoes, bacon, milk, onions, and eggs. It may be spiced with salt, black pepper, bay leaves, and/or marjoram. It is usually eaten with sour cream and/or crumbled fried fat white bacon (spirgai)." }, { "line_type": "ul", "section": "Ingredients", "text": "5 lb potatoes, peeled and grated (or ground with a food processor)" }, { "line_type": "ul", "section": "Ingredients", "text": "2 medium onions, grated" }, { "line_type": "ul", "section": "Ingredients", "text": "1 lb bacon, fried and crumbled (reserve about ¼ cup drippings)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 stick (8 tbsp) butter, melted" }, { "line_type": "ul", "section": "Ingredients", "text": "6 eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "1 large can evaporated milk" }, { "line_type": "ul", "section": "Ingredients", "text": "4 tsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper to taste (about 1 tsp)" }, { "line_type": "ol", "section": "Procedure", "text": "Combine the grated potatoes and onions." }, { "line_type": "ol", "section": "Procedure", "text": "Fry and crumble bacon. Add to the potato mixture along with ¼ cup bacon fat. Mix well." }, { "line_type": "ol", "section": "Procedure", "text": "Beat the eggs, and stir in the evaporated milk, melted butter, salt, and pepper." }, { "line_type": "ol", "section": "Procedure", "text": "Mix the egg mixture into the potato mixture." }, { "line_type": "ol", "section": "Procedure", "text": "Pour into a well-greased 9x13-inch cake pan—it should just barely fit." }, { "line_type": "ol", "section": "Procedure", "text": "Bake at 350°F (175°C) for 90 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Slice into squares, and top with sour cream or applesauce." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Leftovers are best reheated sliced thin and sautéed in melted butter. Kugelis also reheats well in the microwave and freezes well." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Do not drain the liquid from the potatoes and onions." } ], "title": "Kugelis (Lithuanian Baked Potato Pudding)", "url": "https://en.wikibooks.org/wiki/Cookbook:Kugelis_(Lithuanian_Baked_Potato_Pudding)" }

{ "infobox": { "category": "/wiki/Category:Confection_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "This layered Malaysian kuih lapis is made using wheat flour and cornstarch. It has a chewy texture." }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup all-purpose flour" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup cornstarch" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup granulated white sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "4 cups medium-thick coconut milk" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Food coloring as desired" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat a baking pan in a steamer over a pot of simmering water." }, { "line_type": "ol", "section": "Procedure", "text": "Combine the flour, cornstarch, sugar, coconut milk, and salt in a blender. Process until completely smooth, then strain the batter." }, { "line_type": "ol", "section": "Procedure", "text": "Divide the batter into two bowls. Use food coloring to color each bowl a different color as desired." }, { "line_type": "ol", "section": "Procedure", "text": "Pour a thin layer of one batter into the baking pan in the steamer, making sure it's evenly distributed. Cover and let steam for 3 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Uncover the steamer, and pour an equally thin layer of the other batter on top of the first layer. Cover and let steam for 3 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Repeat the layering and steaming process, alternating colors, until you have used up all your batter." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the pan from the steamer, and allow it to cool completely." }, { "line_type": "ol", "section": "Procedure", "text": "Unmold the kuih from the pan, and cut it into pieces." } ], "title": "Kuih Lapis (Malaysian Layered Steamed Confection)", "url": "https://en.wikibooks.org/wiki/Cookbook:Kuih_Lapis_(Malaysian_Layered_Steamed_Confection)" }

{ "infobox": { "category": "/wiki/Category:Indian_recipes", "difficulty": 3, "servings": "4–6", "time": "7 hours" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Kulfi or qulfi is a popular Indian frozen dessert similar to ice cream but denser and creamier." }, { "line_type": "ul", "section": "Ingredients", "text": "4 cups milk" }, { "line_type": "ul", "section": "Ingredients", "text": "8 tsp sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp ground green cardamom seeds" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp pistachios, thinly sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp almonds, thinly sliced (optional)" }, { "line_type": "ol", "section": "Procedure", "text": "Put the milk into a wide, heavy pan, and bring to boil over high heat, stirring constantly." }, { "line_type": "ol", "section": "Procedure", "text": "Lower the heat and cook the milk, stirring constantly until it has thickened and reduced to ¾ cup—this will take about 40–45 minutes. Stir the sides of the pan constantly to avoid scorching." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the sugar, nuts, and cardamom powder. Set aside to cool." }, { "line_type": "ol", "section": "Procedure", "text": "Pour the mixture evenly into kulfi moulds or small ramekins. Cover with plastic wrap or foil, and freeze for about 6 hours until set." }, { "line_type": "ol", "section": "Procedure", "text": "To serve, run a sharp knife dipped in hot water along the sides of the moulds, and unmold them onto a serving plate." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Kulfi can be prepared in many different flavours. This can be done by substituting the ingredients (with the exception of milk and sugar) with rose flavoring or fruits (mango, strawberry, banana, or other tropical fruits). The amount of sugar can also be altered to suit your taste." } ], "title": "Kulfi (South Asian Frozen Custard)", "url": "https://en.wikibooks.org/wiki/Cookbook:Kulfi_(South_Asian_Frozen_Custard)" }

{ "infobox": { "category": "/wiki/Category:Nigerian_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Kuli kuli is a Nigerian snack originating in the north, but appreciated in other regions of the country. It is made from dry roasted groundnut, and it has a crunchy texture. It is very easy to make but can be time consuming." }, { "line_type": "ul", "section": "Ingredients", "text": "Dry roasted groundnuts" }, { "line_type": "ul", "section": "Ingredients", "text": "Ground ginger" }, { "line_type": "ul", "section": "Ingredients", "text": "Groundnut oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Chilli pepper (optional)" }, { "line_type": "ul", "section": "Equipment", "text": "Grinder" }, { "line_type": "ul", "section": "Equipment", "text": "Pan/pot" }, { "line_type": "ul", "section": "Equipment", "text": "Stove" }, { "line_type": "ul", "section": "Equipment", "text": "Plate" }, { "line_type": "ol", "section": "Procedure", "text": "Grind the roasted groundnuts and ginger until smooth, but do not allow it to completely become a paste." }, { "line_type": "ol", "section": "Procedure", "text": "Squeeze the groundnut paste to remove as much oil as possible. This is required to make the finished kuli kuli crunchy." }, { "line_type": "ol", "section": "Procedure", "text": "Mold the paste into any shape of your choice." }, { "line_type": "ol", "section": "Procedure", "text": "Heat the groundnut oil in a frying pan or pot. Some minced onion can be added for extra flavor." }, { "line_type": "ol", "section": "Procedure", "text": "Add the groundnut paste pieces to the oil, and fry until crunchy." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from the oil, drain any excess oil, and let it cool." } ], "title": "Kuli Kuli (Nigerian Crunchy Peanut Fritter)", "url": "https://en.wikibooks.org/wiki/Cookbook:Kuli_Kuli_(Nigerian_Crunchy_Peanut_Fritter)" }

{ "infobox": { "category": "/wiki/Category:Dessert_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Kunafa bil ashta is a rich and decadent dessert that is popular in Egyptian cuisine. This dessert features layers of shredded pastry, filled with a creamy and sweet ashta (clotted cream) filling, and drizzled with a fragrant sugar syrup. It is often garnished with crushed pistachios or almonds for added texture and flavor." }, { "line_type": "ul", "section": "Ingredients", "text": "1 package (450 grams) kataifi pastry" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup ghee or melted butter" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup water" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon lemon juice" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups ashta (similar to clotted cream)" }, { "line_type": "ul", "section": "Ingredients", "text": "Crushed pistachios or almonds for garnish" }, { "line_type": "ul", "section": "Equipment", "text": "Baking dish or round cake pan" }, { "line_type": "ul", "section": "Equipment", "text": "Pastry brush" }, { "line_type": "ul", "section": "Equipment", "text": "Saucepan" }, { "line_type": "ul", "section": "Equipment", "text": "Whisk or spoon" }, { "line_type": "ul", "section": "Equipment", "text": "Small frying pan (for toasting the nuts, if desired)" }, { "line_type": "ul", "section": "Equipment", "text": "Oven" }, { "line_type": "ol", "section": "Procedures", "text": "Preheat the oven to 180°C (350°F)." }, { "line_type": "ol", "section": "Procedures", "text": "In a saucepan, combine the sugar, water, and lemon juice. Place the saucepan over medium heat and cook, stirring occasionally, until the sugar has dissolved and the mixture comes to a gentle boil. Reduce the heat to low and let the syrup simmer for about 10 minutes, until it slightly thickens. Remove the syrup from the heat and set it aside to cool." }, { "line_type": "ol", "section": "Procedures", "text": "In a baking dish or round cake pan, spread a layer of shredded phyllo dough, making sure to cover the bottom and sides of the pan. Brush the phyllo dough with melted ghee or butter." }, { "line_type": "ol", "section": "Procedures", "text": "Repeat the process, layering the shredded phyllo dough and brushing each layer with melted ghee or butter, until you have used about half of the dough." }, { "line_type": "ol", "section": "Procedures", "text": "Spread the ashta evenly over the layer of shredded phyllo dough." }, { "line_type": "ol", "section": "Procedures", "text": "Continue layering the remaining shredded phyllo dough on top of the ashta, brushing each layer with melted ghee or butter." }, { "line_type": "ol", "section": "Procedures", "text": "Once all the shredded phyllo dough has been layered, brush the top layer with melted ghee or butter." }, { "line_type": "ol", "section": "Procedures", "text": "Place the baking dish in the preheated oven and bake for about 30–40 minutes, or until the kunafa is golden brown and crispy." }, { "line_type": "ol", "section": "Procedures", "text": "Remove the kunafa from the oven and pour the cooled sugar syrup evenly over the hot pastry. Let the kunafa absorb the syrup for a few minutes." }, { "line_type": "ol", "section": "Procedures", "text": "Garnish the kunafa with crushed pistachios or almonds." }, { "line_type": "ol", "section": "Procedures", "text": "Allow the kunafa to cool for a while before serving. It can be enjoyed warm or at room temperature." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Make sure to handle the shredded phyllo dough carefully to prevent it from clumping or sticking together." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "For a more authentic touch, sprinkle some rosewater or orange blossom water over the kunafa before baking for a delightful aroma." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Leftover kunafa can be stored in an airtight container in the refrigerator for up to 3 days. It may lose some of its crispiness, but it will still be delicious." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If you prefer a lighter version, you can use a mixture of melted butter and vegetable oil instead of ghee." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "To make the ashta filling, you can either make it from scratch or use a store-bought version, depending on your preference and availability." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Some variations of Egyptian Kunafa include adding a layer of finely ground nuts, such as pistachios or walnuts, between the layers of shredded phyllo dough for added crunch and flavor." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Another variation is to substitute the ashta filling with a cream cheese or ricotta cheese filling, which provides a tangy contrast to the sweet syrup." } ], "title": "Kunafa Bil Ashta (Egyptian Clotted Cream Pastry)", "url": "https://en.wikibooks.org/wiki/Cookbook:Kunafa_Bil_Ashta_(Egyptian_Clotted_Cream_Pastry)" }

{ "infobox": { "category": "/wiki/Category:Meat_recipes", "difficulty": 2, "servings": "4", "time": "Prep: ~10 minutesMarinating: ~30 minutesCooking: ~10 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Kung pao chicken (gong bao in Mandarin) is a spicy Sichuan recipe made with diced chicken, chili peppers and peanuts, named after a court official. It is a popular dish served at Chinese restaurants throughout the United States and the UK." }, { "line_type": "ul", "section": "Ingredients", "text": "1 lb boneless, skinless chicken meat, cut into 1-inch cubes" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp oyster sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp sherry or rice wine" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp cornstarch" }, { "line_type": "ul", "section": "Ingredients", "text": "4 tbsp cooking oil" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup shelled peanuts" }, { "line_type": "ul", "section": "Ingredients", "text": "5–10 small dried red chile peppers" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ tsp crushed red pepper flakes" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp crushed garlic" }, { "line_type": "ul", "section": "Ingredients", "text": "1 green bell pepper, cut into ½-inch dice" }, { "line_type": "ul", "section": "Ingredients", "text": "1 red bell pepper, cut into ½-inch dice" }, { "line_type": "ul", "section": "Ingredients", "text": "1 can (5 oz) sliced bamboo shoots (optional), drained" }, { "line_type": "ul", "section": "Ingredients", "text": "3 stalks celery, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "4 green onions, cut into ½-inch pieces, including green tops" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp soy sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp rice vinegar" }, { "line_type": "ul", "section": "Ingredients", "text": "4 tbsp chicken broth" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp garlic powder" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp cornstarch" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp sesame oil" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tsp Hoisin sauce" }, { "line_type": "ol", "section": "Procedure", "text": "Measure and prepare all ingredients before cooking." }, { "line_type": "ol", "section": "Procedure", "text": "Mix all chicken/marinade ingredients in a bowl, stir well, and allow to marinate for ½ hour." }, { "line_type": "ol", "section": "Procedure", "text": "Mix sauce ingredients in another bowl and set aside until needed. Stir out any lumps." }, { "line_type": "ol", "section": "Procedure", "text": "Heat wok or large frying pan until water drops bead up and dance on the hot surface." }, { "line_type": "ol", "section": "Procedure", "text": "Add cooking oil to wok. Wait a few seconds for oil to heat up." }, { "line_type": "ol", "section": "Procedure", "text": "Add remaining spice ingredients to wok and stir fry for 30 seconds." }, { "line_type": "ol", "section": "Procedure", "text": "Add chicken mixture to wok and stir fry for about 4 minutes (until chicken is cooked through)." }, { "line_type": "ol", "section": "Procedure", "text": "Add vegetables to wok and stir fry for about 2–3 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Stir sauce and add to wok. After the sauce comes to a boil, cook for about 1 minute (until sauce thickens)." }, { "line_type": "ol", "section": "Procedure", "text": "Stir to coat other ingredients with thickened sauce." }, { "line_type": "ol", "section": "Procedure", "text": "Pour onto large platter and serve immediately." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Serve with steamed or fried rice." }, { "line_type": "ul", "section": "Warnings", "text": "Don't eat the dried, small red chili peppers unless you like spicy-hot foods. They are mainly used to season the pot and are not usually eaten." }, { "line_type": "ul", "section": "Warnings", "text": "Use care in handling the raw chicken. Wash hands and utensils that come into contact with raw chicken. Don't allow raw chicken or its juices to come into contact with other foods, unless they are to be cooked afterwards." } ], "title": "Kung Pao Chicken", "url": "https://en.wikibooks.org/wiki/Cookbook:Kung_Pao_Chicken" }

{ "infobox": { "category": "/wiki/Category:Beverage_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Kunu, also called kunnu or kununzaki, is a popular drink in Nigeria, originating from the north of the country. It is made from millet, corn, or sorghum, and it is rich in vitamins, minerals, protein, and fiber. The process of making kunnu is simple but time-consuming due to the required soaking, blending, and fermentation." }, { "line_type": "ul", "section": "Ingredients", "text": "Millet grains, de-hulled" }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh ginger, peeled" }, { "line_type": "ul", "section": "Ingredients", "text": "Cloves (konofiri)" }, { "line_type": "ul", "section": "Ingredients", "text": "Sweet potato (optional), peeled" }, { "line_type": "ul", "section": "Ingredients", "text": "Sugar (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Water" }, { "line_type": "ol", "section": "Procedure", "text": "Soak the millet in water for 2 days, changing the water every 7 hours, to allow the grain to ferment." }, { "line_type": "ol", "section": "Procedure", "text": "Wash the millet with clean water, and place the grains in a blender. Add ginger, cloves, and sweet potato, and a small amount of water. Blend until smooth." }, { "line_type": "ol", "section": "Procedure", "text": "Pour the blended mixture into a large bowl, and mix in some cold water to thin the mixture." }, { "line_type": "ol", "section": "Procedure", "text": "Carefully pour the slurry into a sieving bag, and sieve the mixture to separate out the chaff. You will likely need to do this in batches, depending on the size of your sieve. Discard the chaff." }, { "line_type": "ol", "section": "Procedure", "text": "Allow the sieved liquid to settle for about 7 hours, so the thick sediment sinks to the bottom." }, { "line_type": "ol", "section": "Procedure", "text": "Gently sieve away the clear liquid, leaving the settled/thick mixture in the bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Pour some hot water over remaining sediment, in the same manner as preparing pap. The amount of water you add depends on how thick or thin you want your kunu." }, { "line_type": "ol", "section": "Procedure", "text": "Sweeten the kunu with sugar if desired." }, { "line_type": "ol", "section": "Procedure", "text": "Chill and serve with ice cubes. Enjoy with any snack of your choice." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The millet can also be substituted with corn or sorghum grains." } ], "title": "Kunnu (Nigerian Grain Beverage)", "url": "https://en.wikibooks.org/wiki/Cookbook:Kunnu_(Nigerian_Grain_Beverage)" }

{ "infobox": { "category": "/wiki/Category:Rice_recipes", "difficulty": 3, "servings": "3 servings", "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Kunun gyada is a light porridge made from blended raw groundnut and rice, usually eaten in the northern part of Nigeria. It is similar to akamu, except that blended rice is poured into a boiled groundnut milk when the later is made by pouring pap into boiled water. The type of soft rice variety used in making kunun gyada is that used in making tuwo shinkafa." }, { "line_type": "ul", "section": "Ingredients", "text": "Raw groundnuts" }, { "line_type": "ul", "section": "Ingredients", "text": "Soft rice" }, { "line_type": "ul", "section": "Ingredients", "text": "Cool water" }, { "line_type": "ul", "section": "Ingredients", "text": "Tamarind" }, { "line_type": "ul", "section": "Equipment", "text": "Blender" }, { "line_type": "ul", "section": "Equipment", "text": "Pot" }, { "line_type": "ul", "section": "Equipment", "text": "Turning stick" }, { "line_type": "ul", "section": "Equipment", "text": "Stovetop" }, { "line_type": "ol", "section": "Procedure", "text": "Soak the tamarind for a few hours and extract the juice. Also, soak the rice and raw groundnut in separate bowls for a few hours." }, { "line_type": "ol", "section": "Procedure", "text": "Drain the groundnuts. Grind them in a blender with some water and strain the resulting groundnut milk." }, { "line_type": "ol", "section": "Procedure", "text": "Drain the rice and grind with a little water." }, { "line_type": "ol", "section": "Procedure", "text": "Boil the groundnut milk in a pot, stirring to prevent sticking and lumps. Slowly stir in the blended rice." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the tamarind juice and serve." } ], "title": "Kunun Gyada (Groundnut and Rice Gruel)", "url": "https://en.wikibooks.org/wiki/Cookbook:Kunun_Gyada_(Groundnut_and_Rice_Gruel)" }

{ "infobox": { "category": "/wiki/Category:Porridge_recipes", "difficulty": 2, "servings": "2 servings", "time": "Prep: 5 minutesCooking: 15 minutesTotal: 20 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Kunun tamba is a porridge made from finger millet. It is common in the northern part of Nigeria." }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup tamba (finger millet)" }, { "line_type": "ul", "section": "Ingredients", "text": "Ginger" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup water" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup milk" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons sugar" }, { "line_type": "ul", "section": "Equipment", "text": "Sieve" }, { "line_type": "ul", "section": "Equipment", "text": "Bowl" }, { "line_type": "ul", "section": "Equipment", "text": "Pot" }, { "line_type": "ol", "section": "Procedure", "text": "Wash the tamba and dry with a clean cloth." }, { "line_type": "ol", "section": "Procedure", "text": "Mix tamba with ginger. Grind the mixture until smooth." }, { "line_type": "ol", "section": "Procedure", "text": "Allow the ground mixture to cool down, then sieve the chaff to give a fine texture." }, { "line_type": "ol", "section": "Procedure", "text": "Boil water in a pot and add the tamba powder gradually, stirring gently to make a smooth mixture." }, { "line_type": "ol", "section": "Procedure", "text": "Add milk and sugar, then whisk until smooth and lump-free." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Finger millet porridge is usually prepared for babies as a weaning food. It is also eaten as breakfast in some regions." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Dilute with water to get a thinner porridge" } ], "title": "Kunun Tamba (Finger Millet Porridge)", "url": "https://en.wikibooks.org/wiki/Cookbook:Kunun_Tamba_(Finger_Millet_Porridge)" }

{ "infobox": { "category": "/wiki/Category:Beverage_recipes", "difficulty": 3, "servings": "4 servings", "time": "20 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Kunun tsamiya is a drink common in northern Nigeria." }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon cloves" }, { "line_type": "ul", "section": "Ingredients", "text": "1 handful dried ginger" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tier (16 cups) millet" }, { "line_type": "ul", "section": "Ingredients", "text": "A few pieces of dried pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup water" }, { "line_type": "ul", "section": "Ingredients", "text": "Tamarind" }, { "line_type": "ul", "section": "Ingredients", "text": "Sugar" }, { "line_type": "ul", "section": "Equipment", "text": "Bowl" }, { "line_type": "ul", "section": "Equipment", "text": "Wooden spoon" }, { "line_type": "ul", "section": "Equipment", "text": "Pot" }, { "line_type": "ol", "section": "Procedure", "text": "Grind together ginger, cloves, millet, and pepper until smooth, and transfer to a bowl. Mix in enough water to get a paste." }, { "line_type": "ol", "section": "Procedure", "text": "Combine the tamarind and water in a pot. Set on fire, and allow to boil for few minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Slowly add the boiled water into the bowl of millet paste, stirring continuously so that it is lump-free and smooth." }, { "line_type": "ol", "section": "Procedure", "text": "Add sugar to taste and serve." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Kunun tsamiya can be served thick or thin by adjusting the amount of water." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The paste is made by combining millet and water in a ratio of 2:1." } ], "title": "Kunun Tsamiya (Nigerian Powdered Millet and Tsamiya Drink)", "url": "https://en.wikibooks.org/wiki/Cookbook:Kunun_Tsamiya_(Nigerian_Powdered_Millet_and_Tsamiya_Drink)" }

{ "infobox": { "category": "/wiki/Category:Caribbean_recipes", "difficulty": 3, "servings": null, "time": "2 to 3 hrs" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Kurma is a sweet fried dough coated in a sugar syrup." }, { "line_type": "ul", "section": "Ingredients", "text": "2 cloves ginger, finely grated" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tin (1 ⅔ cups) evaporated milk" }, { "line_type": "ul", "section": "Ingredients", "text": "⅔ tin (1 ¼ cups) sweetened condensed milk" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp coconut cream" }, { "line_type": "ul", "section": "Ingredients", "text": "6 cups flour" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tsp cinnamon powder" }, { "line_type": "ul", "section": "Ingredients", "text": "1 stick (½ cup) butter or margarine" }, { "line_type": "ul", "section": "Ingredients", "text": "6 dashes Angostura bitters" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup water" }, { "line_type": "ol", "section": "Procedure", "text": "Mix flour, ginger, cinnamon, and butter in a large bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Mix evaporated milk, coconut cream, condensed milk, and Angostura bitters in a separate bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Pour the liquid mixture into the mixture of dry ingredients a little bit at a time. Mix until a dough forms. The dough should be \"tough;\" that is, not stretchy." }, { "line_type": "ol", "section": "Procedure", "text": "Divide the dough into two balls. This makes it more manageable. Roll each ball out until about 1 cm thick." }, { "line_type": "ol", "section": "Procedure", "text": "Cut dough into strips." }, { "line_type": "ol", "section": "Procedure", "text": "Heat ½ cup of oil in a pan over medium-high heat." }, { "line_type": "ol", "section": "Procedure", "text": "Fry batches of the kurma dough in the oil, turning often." }, { "line_type": "ol", "section": "Procedure", "text": "Remove when golden brown on all sides." }, { "line_type": "ol", "section": "Procedure", "text": "Heat sugar and water over medium heat." }, { "line_type": "ol", "section": "Procedure", "text": "Stir so that sugar is completely wet." }, { "line_type": "ol", "section": "Procedure", "text": "When the sugar is dissolved and the mixture is clear, remove from heat." }, { "line_type": "ol", "section": "Procedure", "text": "Pour over kurma, and stir quickly to coat evenly." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Short, thin strips of dough work best. Fat, long pieces tend to fall apart and be soft inside." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If kurma is browning quickly and unevenly, turn heat down." } ], "title": "Kurma (Trinidadian Fried Dough in Syrup)", "url": "https://en.wikibooks.org/wiki/Cookbook:Kurma_(Trinidadian_Fried_Dough_in_Syrup)" }

{ "infobox": { "category": "/wiki/Category:Nigerian_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Fried Cassava, also known as Kuwese U Logo in Tiv. It is prepared from cassava." }, { "line_type": "ul", "section": "Ingredients", "text": "Cassava" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Groundnut oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ol", "section": "Procedure", "text": "Cut cassava into your desired size and shape, then rinse with water. Dry well." }, { "line_type": "ol", "section": "Procedure", "text": "Blend pepper and pour on sliced cassava. Toss to coat." }, { "line_type": "ol", "section": "Procedure", "text": "Heat the oil in a deep frying pan." }, { "line_type": "ol", "section": "Procedure", "text": "Deep-fry the cassava in the hot oil until tender." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from the oil and serve hot, sprinkled with salt." } ], "title": "Kuwese U Logo (Nigerian Fried Cassava)", "url": "https://en.wikibooks.org/wiki/Cookbook:Kuwese_U_Logo_(Nigerian_Fried_Cassava)" }

{ "infobox": { "category": "/wiki/Category:Cameroonian_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon bouillon powder" }, { "line_type": "ul", "section": "Ingredients", "text": "1–1½ cups Cameroonian smoked fish" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup crayfish" }, { "line_type": "ul", "section": "Ingredients", "text": "1 scotch bonnet chile pepper, pierced" }, { "line_type": "ul", "section": "Ingredients", "text": "1–1½ cups bite-size smoked turkey pieces" }, { "line_type": "ul", "section": "Ingredients", "text": "3 pounds cocoyam, peeled" }, { "line_type": "ul", "section": "Ingredients", "text": "4–5 cups fresh spinach, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup red oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon country onion spice" }, { "line_type": "ul", "section": "Equipment", "text": "Pot" }, { "line_type": "ul", "section": "Equipment", "text": "Steamer" }, { "line_type": "ul", "section": "Equipment", "text": "Stovetop" }, { "line_type": "ul", "section": "Equipment", "text": "Knife" }, { "line_type": "ul", "section": "Equipment", "text": "Bowl" }, { "line_type": "ul", "section": "Equipment", "text": "Stirring implement" }, { "line_type": "ul", "section": "Equipment", "text": "Food processor or grater" }, { "line_type": "ol", "section": "Procedure", "text": "In a medium pot, combine the bouillon powder, smoked fish, crayfish, chile pepper, and turkey. Cover with water, and bring to a boil. Cook for 3–5 minutes. Set aside the stock for later use." }, { "line_type": "ol", "section": "Procedure", "text": "Cut the cocoyam into large chunks, rinse right away to avoid discoloration, and soak in cool water until needed." }, { "line_type": "ol", "section": "Procedure", "text": "Either grate the cocoyam or pulse it in a food processor until almost but not completely smooth." }, { "line_type": "ol", "section": "Procedure", "text": "Combine the cooked fish, turkey, spinach, red oil, salt, and country onion spice in a large bowl. Add a little stock as necessary." }, { "line_type": "ol", "section": "Procedure", "text": "Cut the banana leaves into rectangles, removing any undesirable edges. Clean them, drain them, and pat them dry." }, { "line_type": "ol", "section": "Procedure", "text": "Heat the banana leaves over an open flame to wilt them and make them flexible." }, { "line_type": "ol", "section": "Procedure", "text": "Place around 1–2 cups of the above mixture on one leaf. Swiftly fold banana leaves over the filling, pressing the sides into a rectangle form while pressing inward to prevent any filling from leaking out. Fold the sides in twice to seal. Repeat this step with the remaining filling and banana leaves." }, { "line_type": "ol", "section": "Procedure", "text": "Place a rack or steamer inside a large pot with a few inches of boiling water. Line with banana leaves, and place the wrapped bundles in the steamer. Steam for about an hour, adding more water as needed." }, { "line_type": "ol", "section": "Procedure", "text": "Unwrap the kwacoco to serve." } ], "title": "Kwacoco (Cameroonian Steamed Taro Bundles)", "url": "https://en.wikibooks.org/wiki/Cookbook:Kwacoco_(Cameroonian_Steamed_Taro_Bundles)" }

{ "infobox": { "category": "/wiki/Category:Nigerian_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Kwado, also called coldmeal, is a Nigerian meal consumed primarily by students in boarding houses.[1] It is prepared without cooking, hence the name 'coldmeal'." }, { "line_type": "ul", "section": "Ingredients", "text": "Nigerian smoked dried fish" }, { "line_type": "ul", "section": "Ingredients", "text": "Onions, sliced and rinsed" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups garri (cassava flour)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 kuli kuli, ground" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Dry pepper to taste" }, { "line_type": "ol", "section": "Procedure", "text": "Mash the smoked fish in a bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Add the garri, ground kuli kuli, sliced onions, salt, and dry pepper." }, { "line_type": "ol", "section": "Procedure", "text": "Stir the ingredients together and serve." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You can add some water to moisten the garri if desired." }, { "line_type": "ol", "section": "References", "text": "↑ by (2015-09-09). \"Kwado recipe- How to make Kwado, Dobby's Signature\". Dobby's Signature. Retrieved 2023-06-18." } ], "title": "Kwado (Nigerian Cassava Flour Salad)", "url": "https://en.wikibooks.org/wiki/Cookbook:Kwado_(Nigerian_Cassava_Flour_Salad)" }

{ "infobox": { "category": "/wiki/Category:Filipino_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Kwek-kwek is a bite-sized and tempura-like street food of the Philippines." }, { "line_type": "ul", "section": "Ingredients", "text": "Hard-cooked quail eggs, peeled" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup water" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup all-purpose flour" }, { "line_type": "ul", "section": "Ingredients", "text": "Orange food coloring or annatto" }, { "line_type": "ul", "section": "Ingredients", "text": "Vegetable oil" }, { "line_type": "ul", "section": "Equipment", "text": "Pot and stove or electric fryer" }, { "line_type": "ul", "section": "Equipment", "text": "Whisk or other stirring implement" }, { "line_type": "ul", "section": "Equipment", "text": "Slotted spoon or tongs" }, { "line_type": "ol", "section": "Procedure", "text": "Gradually but vigorously whisk the water into the flour. The wet mixture should be thick but flow like a pancake batter." }, { "line_type": "ol", "section": "Procedure", "text": "Dip the eggs in the batter to coat them completely." }, { "line_type": "ol", "section": "Procedure", "text": "Heat several inches of vegetable oil in a deep pot. You're aiming for about 350°F (180°C)." }, { "line_type": "ol", "section": "Procedure", "text": "Add the coated eggs to the hot oil, and deep fry until very light golden and cooked through. Remove from the oil and drain off any excess." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with spicy vinegar." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The chicken egg variant is called tokneneng." } ], "title": "Kwek-Kwek (Deep-Fried Quail Eggs)", "url": "https://en.wikibooks.org/wiki/Cookbook:Kwek-Kwek_(Deep-Fried_Quail_Eggs)" }

{ "infobox": { "category": "/wiki/Category:Vegetable_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Kyopulo or kyopolou is a type of Bulgarian relish or spread, made of eggplant, peppers, and tomatoes." }, { "line_type": "ul", "section": "Ingredients", "text": "2–3 aubergines" }, { "line_type": "ul", "section": "Ingredients", "text": "4–5 bell peppers" }, { "line_type": "ul", "section": "Ingredients", "text": "2–3 tomatoes, diced or grated" }, { "line_type": "ul", "section": "Ingredients", "text": "3–4 cloves garlic, crushed" }, { "line_type": "ul", "section": "Ingredients", "text": "Sunflower oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Vinegar" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Parsley, finely chopped" }, { "line_type": "ol", "section": "Procedure", "text": "Roast the aubergines and peppers on a hot plate. Remove the skins, and cut into small pieces." }, { "line_type": "ol", "section": "Procedure", "text": "Add the tomatoes, then the crushed garlic." }, { "line_type": "ol", "section": "Procedure", "text": "Mix with a wooden spoon, then add oil, vinegar, and salt to taste. Beat together well." }, { "line_type": "ol", "section": "Procedure", "text": "Pour into a plate and top with finely chopped parsley." } ], "title": "Kyopulo (Eggplant with Peppers and Tomatoes)", "url": "https://en.wikibooks.org/wiki/Cookbook:Kyopulo_(Eggplant_with_Peppers_and_Tomatoes)" }

{ "infobox": { "category": "/wiki/Category:Czech_recipes", "difficulty": 2, "servings": "5", "time": "1 hour" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Kyselo or krkonošské kyselo is a traditional Bohemian sour soup featuring mushrooms and sourdough. It originates from the Krkonoše mountain region in northern Bohemia. Kyselo is a nutritious food, so it is often served as a main course, but in small quantities it could also be served as a soup course." }, { "line_type": "ul", "section": "Ingredients", "text": "Potatoes" }, { "line_type": "ul", "section": "Ingredients", "text": "100 g sourdough starter, ideally made with rye flour" }, { "line_type": "ul", "section": "Ingredients", "text": "15 g dried porcini mushrooms, preferably Central European" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon caraway seeds" }, { "line_type": "ul", "section": "Ingredients", "text": "1250 ml water" }, { "line_type": "ul", "section": "Ingredients", "text": "1 onion, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "20 g butter" }, { "line_type": "ul", "section": "Ingredients", "text": "3 chicken eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Vinegar" }, { "line_type": "ul", "section": "Ingredients", "text": "Chopped green herbs, such as parsley or scallion" }, { "line_type": "ul", "section": "Equipment", "text": "Stockpots" }, { "line_type": "ul", "section": "Equipment", "text": "Bowls" }, { "line_type": "ul", "section": "Equipment", "text": "Frying pan" }, { "line_type": "ul", "section": "Equipment", "text": "Mixing spoon" }, { "line_type": "ol", "section": "Procedure", "text": "Boil potatoes with their skins, then peel them, chop onto small pieces and roast it in a pan (without adding grease)." }, { "line_type": "ol", "section": "Procedure", "text": "Put 250 ml tepid water into a bowl. Stir in the sourdough starter. Cover with a clean cloth, and let rest at room temperature for 30 minutes to 3 hours." }, { "line_type": "ol", "section": "Procedure", "text": "Put 1000 ml water into a stockpot. Add the dried mushrooms and caraway, and boil for at least 15 minutes to make a strong broth." }, { "line_type": "ol", "section": "Procedure", "text": "Carefully add the sourdough mixture into the broth, stirring well—there is a danger that the sourdough will shrink into small dumplings." }, { "line_type": "ol", "section": "Procedure", "text": "Boil the soup, stirring, until the sourdough thickens the mixture. This should take about 10 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Sauté the chopped onion with butter in a pan. Stir it into the soup." }, { "line_type": "ol", "section": "Procedure", "text": "Beat the eggs with a pinch of salt, and scramble them in an ungreased pan. Stir the cooked eggs into the soup." }, { "line_type": "ol", "section": "Procedure", "text": "Season the soup to taste with salt and vinegar. It should be mildly sour, flavored primarily by the mushrooms and sourdough." }, { "line_type": "ol", "section": "Procedure", "text": "Served the soup hot, garnished with the chopped herbs, with the potatoes as a side dish. Individual diners may wish to add additional vinegar and salt to taste." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The eggs can also be be hard-boiled and chopped instead of scrambled." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Sometimes kyselo is made softer by adding cream." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "150 g fresh mushrooms may be used instead of the dried ones." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The potatoes are sometimes boiled directly in the water: added at beginning into the stockpot and then logically not roasted. But, roasted potatoes are crispy and more delicious. There are also variants without potatoes." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Do not the potatoes to the soup; potatoes should be served separately and added by consumer itself just before eating. It preserves the crispness of the potatoes." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Sometimes other sour, mushroom-based Czech soups are mistakenly referred to as kyselo. The difference is that kulajda and other such similar soups use sour cream or milk and vinegar instead of sourdough. To avoid confusion, kyselo is often called Krkonošské kyselo, meaning \"kyselo from the Krkonoše region\"." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Kyselo is closely related to a traditional Polish sour rye soup called Żurek or Żur, which contains meat and no mushrooms." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Sourdough starter can be bought at local food stores in Krkonoše. Elsewhere, it can be purchased at specialty shops and local bakeries. It can also be made at home from water and flour." }, { "line_type": "ul", "section": "External links", "text": "Another kyselo recipe with handy information how to make sourdough. But unfortunately in Czech language" }, { "line_type": "ul", "section": "External links", "text": "Strictly traditional kyselo. But unfortunately in Czech language." } ], "title": "Kyselo (Czech Sourdough Mushroom Soup)", "url": "https://en.wikibooks.org/wiki/Cookbook:Kyselo_(Czech_Sourdough_Mushroom_Soup)" }

{ "infobox": { "category": "/wiki/Category:Austrian_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "The käsekrainer is an Austrian variation of the kranjska klobasa, which is a Slovenian national dish. Once tried, you will for sure fall in love with this fabulous sausage combination of meat and cheese; and you may start to call it the best sausage in the world, as some people in Austria do." }, { "line_type": "p", "section": null, "text": "Normally, the \"Käsekrainer\" is eaten at a sausage stand (Würstelstand), but it can also be easily made at home and what the advantages of that are. When you make your Käsekrainer at home, you have a high variety of ways to combine and design it. The sausage is the only thing in this dish that needs to be cooked, and the rest is all about presentation and combination with the accompaniments. Just remember that you can add and leave out ingredients according to your preferences, and you can design your dish the way you like it. It is your Käsekrainer and you decide how it is done. Be creative!" }, { "line_type": "ul", "section": "Ingredients", "text": "Käsekrainer sausage" }, { "line_type": "ul", "section": "Ingredients", "text": "Any of the following accompaniments:\nWhite bread\nBlack bread\nBread roll\nBaguette\nPickled cucumber\nPickled peppers[clarification needed]\nCocktail onions\n1–2 onions, sliced\n1 horseradish root, grated\nKetchup\nMustard\nCocktail sauce\nBarbecue sauce\nCurry" }, { "line_type": "ul", "section": "Ingredients", "text": "White bread" }, { "line_type": "ul", "section": "Ingredients", "text": "Black bread" }, { "line_type": "ul", "section": "Ingredients", "text": "Bread roll" }, { "line_type": "ul", "section": "Ingredients", "text": "Baguette" }, { "line_type": "ul", "section": "Ingredients", "text": "Pickled cucumber" }, { "line_type": "ul", "section": "Ingredients", "text": "Pickled peppers[clarification needed]" }, { "line_type": "ul", "section": "Ingredients", "text": "Cocktail onions" }, { "line_type": "ul", "section": "Ingredients", "text": "1–2 onions, sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 horseradish root, grated" }, { "line_type": "ul", "section": "Ingredients", "text": "Ketchup" }, { "line_type": "ul", "section": "Ingredients", "text": "Mustard" }, { "line_type": "ul", "section": "Ingredients", "text": "Cocktail sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "Barbecue sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "Curry" }, { "line_type": "ol", "section": "Procedure", "text": "Prick the sausage all over with a fork." }, { "line_type": "ol", "section": "Procedure", "text": "Cook the sausage by boiling, baking, or grilling at medium heat for approximately 8 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "If desired, cut the sausage in two or into small pieces." }, { "line_type": "ol", "section": "Procedure", "text": "Serve sausage with the accompaniments. Sauces can be placed on top of the sausage or served on the side." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Sausage is the main ingredient of this dish, so it is really important that it is the right kind of sausage. If you live in a country where käsekrainer are not purchasable in supermarkets, you may have to look at a butcher's and ask for some. If it is impossible for you to get käsekrainer anywhere, you will have to make them on your own." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Some may think that the kind of bread you eat is not that important. But it makes a difference. You should try different types of bread to your Käsekrainer to find out which one you prefer. When you cook for friends, you should prepare different kinds of bread, so that your guests can choose from a large variety." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Almost every vegetable can be eaten with the Käsekrainer. The ones listed above are just some examples. You can either put them on a plate together with the sausage, or prepare separate plates, where the different vegetables are neatly put together. It is also possible to eat them directly out of the glass." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Käsekrainer-Hot-Dog variation: Take a baguette and cut it open at one end. Poke a hole into it and put in some sauce. Put the Käsekrainer into the hole and it is ready to eat." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Kafka variation: The \"Kafka\" is a variation of the \"Bosna\", which is very famous in Linz (the capital of Upper Austria, which is one of Austria's 9 provinces). Cut a toasted white bread open and put sauces, vegetables and the Käsekrainer into it. Then put it back on the toaster until it is finished." } ], "title": "Käsekrainer (Austrian Sausage with Accompaniments)", "url": "https://en.wikibooks.org/wiki/Cookbook:K%C3%A4sekrainer_(Austrian_Sausage_with_Accompaniments)" }

{ "infobox": { "category": "/wiki/Category:Millet_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "La boule is a traditional Chadian dish made from ground millet. It is a staple food in Chad, providing nourishment and sustenance to the local population. La boule is typically formed into a ball-shaped serving and is often enjoyed with sauces or stews." }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups millet flour" }, { "line_type": "ul", "section": "Ingredients", "text": "Water as needed" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Equipment", "text": "Mixing bowl" }, { "line_type": "ul", "section": "Equipment", "text": "Wooden spoon or spatula" }, { "line_type": "ul", "section": "Equipment", "text": "Steamer or large pot with a steaming basket" }, { "line_type": "ul", "section": "Equipment", "text": "Cloth or cheesecloth (optional)" }, { "line_type": "ul", "section": "Equipment", "text": "Serving plate or bowl" }, { "line_type": "ol", "section": "Procedure", "text": "In a mixing bowl, combine the millet flour and a pinch of salt. Mix them together to distribute the salt evenly." }, { "line_type": "ol", "section": "Procedure", "text": "Gradually add water to the millet flour while stirring with a wooden spoon or spatula. Continue adding water until a thick, smooth batter is formed. The consistency should be similar to a pancake batter." }, { "line_type": "ol", "section": "Procedure", "text": "Let the batter rest for about 30 minutes. This allows the millet flour to hydrate and absorb the water." }, { "line_type": "ol", "section": "Procedure", "text": "Meanwhile, prepare the steamer or large pot with a steaming basket. Add water to the pot, ensuring that it doesn't touch the bottom of the steamer or basket. If desired, you can line the steaming basket with a cloth or cheesecloth to help prevent sticking. This step is optional but can make it easier to remove the cooked la boule." }, { "line_type": "ol", "section": "Procedure", "text": "After the resting period, give the batter a final stir. It should be a pourable consistency, but not too thin." }, { "line_type": "ol", "section": "Procedure", "text": "Pour the batter into the steaming basket, spreading it evenly to form a layer about 1 inch thick." }, { "line_type": "ol", "section": "Procedure", "text": "Place the steamer or basket over the pot of simmering water. Cover the pot with a lid to trap the steam." }, { "line_type": "ol", "section": "Procedure", "text": "Steam the la boule for approximately 30–40 minutes, or until it becomes firm and cooked through. The exact cooking time may vary depending on the thickness of the la boule." }, { "line_type": "ol", "section": "Procedure", "text": "Once cooked, carefully remove the steaming basket from the pot and let the La Boule cool slightly." }, { "line_type": "ol", "section": "Procedure", "text": "To serve, shape the la boule into a ball or any desired shape using your hands. It should hold its shape easily due to the cooked millet flour." }, { "line_type": "ol", "section": "Procedure", "text": "Serve on its own or accompanied by various sauces or stews, such as peanut sauce, tomato-based stews, or vegetable soups." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The cooking time may vary based on the thickness and size of the La Boule. Adjust accordingly and ensure it is cooked through before serving." } ], "title": "La Boule (Steamed Millet Bread)", "url": "https://en.wikibooks.org/wiki/Cookbook:La_Boule_(Steamed_Millet_Bread)" }

{ "infobox": { "category": "/wiki/Category:Scone_recipes", "difficulty": 3, "servings": null, "time": "1 hour" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Lady Arundel's Manchet is a variety of British scone made with yeast rather than baking powder." }, { "line_type": "ul", "section": "Ingredients", "text": "2 lb fine wheat flour" }, { "line_type": "ul", "section": "Ingredients", "text": "½ oz salt" }, { "line_type": "ul", "section": "Ingredients", "text": "2 oz butter" }, { "line_type": "ul", "section": "Ingredients", "text": "1 egg" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pint warm milk" }, { "line_type": "ul", "section": "Ingredients", "text": "1 oz yeast" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon caster sugar" }, { "line_type": "ol", "section": "Procedure", "text": "Mix the salt into the flour, then rub in the butter" }, { "line_type": "ol", "section": "Procedure", "text": "Combine the yeast with the sugar. Add it to 1½ cups of the warm milk." }, { "line_type": "ol", "section": "Procedure", "text": "Beat the egg, and mix with the yeast and flour." }, { "line_type": "ol", "section": "Procedure", "text": "Make a well in the flour, pour in the yeast mixture, and mix into a dough." }, { "line_type": "ol", "section": "Procedure", "text": "Shape the dough into small, flat, round cakes about ¾ inch thick and 3 ½ inches across." }, { "line_type": "ol", "section": "Procedure", "text": "Mark manchets with lines to form a diamond pattern. Leave to rise for 30 minutes in a warm place." }, { "line_type": "ol", "section": "Procedure", "text": "Bake in a moderate oven (350-375 °F / 180-190 °C) until cooked." }, { "line_type": "ul", "section": "References", "text": "White, Florence (1932). Good Things in England. p. 72." } ], "title": "Lady Arundel's Manchet", "url": "https://en.wikibooks.org/wiki/Cookbook:Lady_Arundel%27s_Manchet" }

{ "infobox": { "category": "/wiki/Category:Cookie_recipes", "difficulty": 4, "servings": null, "time": "30 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Savoiardi are a sponge-like cookie originally from the Aosta Valley of Italy in the Alps, once known as the Duchy of Savoy (whence its name is derived). They figure prominently in several desserts, including puddings and tiramisu, as they absorb liquids excellently." }, { "line_type": "ul", "section": "Ingredients", "text": "400 g self raising flour" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp baking powder" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup white sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup oil" }, { "line_type": "ul", "section": "Ingredients", "text": "4 eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "the juice of 2 lemons" }, { "line_type": "ul", "section": "Ingredients", "text": "Powdered sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "Pure vanilla extract" }, { "line_type": "ol", "section": "Procedure", "text": "Whip the eggs until very thick. Add sugar, oil, vanilla, baking powder, and lemon juice, and stir until combined." }, { "line_type": "ol", "section": "Procedure", "text": "Slowly fold in flour with a wooden spoon, continually adding until you have a very thick batter (you may need more or less flour)." }, { "line_type": "ol", "section": "Procedure", "text": "On a large flat surface, such as a cutting board or plate, sift the powdered sugar." }, { "line_type": "ol", "section": "Procedure", "text": "Using a teaspoon, scoop walnut-sized balls of batter onto the powdered sugar, and roll each into an oval." }, { "line_type": "ol", "section": "Procedure", "text": "Transfer cookies to a cookie sheet lined with parchment paper, and cover with a single layer of parchment." }, { "line_type": "ol", "section": "Procedure", "text": "Place pans into an oven preheated to 200°C (392°F)." }, { "line_type": "ol", "section": "Procedure", "text": "Bake for 5–15 minutes, until biscotti begin to turn golden." }, { "line_type": "ol", "section": "Procedure", "text": "Cool completely." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If you choose to buy savoiardi in a store rather than make them, be sure of the date they were made as they have a very short shelf life." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Properly made savoiardi should never be soft." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Savoiardi are often enjoyed dipped in brandy and espresso coffee." }, { "line_type": "ul", "section": "Warnings", "text": "Savoiardi absorb liquid very quickly. If too much liquid is absorbed then the cookie breaks and falls apart." }, { "line_type": "ul", "section": "External links", "text": "Another recipe on RecipeSource" }, { "line_type": "ul", "section": "External links", "text": "Non-traditional recipe from About.com" } ], "title": "Lady Finger Cookies (Savoiardi)", "url": "https://en.wikibooks.org/wiki/Cookbook:Lady_Finger_Cookies_(Savoiardi)" }

{ "infobox": { "category": "/wiki/Category:Nigerian_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Lafun, also known as white amala, is a typical Nigerian swallow made from cassava flour. It is commonly consumed by the Yoruba tribe, and it is served with various soups, such as ewedu soup, okro soup, ẹfọ riro and ẹgusi soup." }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups water" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup cassava flour" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup hot water" }, { "line_type": "ol", "section": "Procedure", "text": "Boil the 2 cups of water in a pot, then stir in cassava flour." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the ¼ cup hot water, and allow the mixture to steam for a few minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Stir until the mixture is smooth and lump free." }, { "line_type": "ol", "section": "Procedure", "text": "Serve the lafun with your choice of soup." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Although tapioca is derived from cassava, you must use cassava flour not tapioca flour/starch in this recipe." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The quantity of water needed may depend on the brand of cassava flour you use." } ], "title": "Lafun (Nigerian Cassava Swallow)", "url": "https://en.wikibooks.org/wiki/Cookbook:Lafun_(Nigerian_Cassava_Swallow)" }

{ "infobox": { "category": "/w/index.php?title=Category:Flatbread_recipes&action=edit&redlink=1", "difficulty": 2, "servings": "8–10", "time": "15–20 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Lahoh, alternately called laḥūḥ (Arabic: لحوح‎) is a griddle-cake made similar to a pancake, but with a slightly different texture and notable for its porous texture on one side." }, { "line_type": "ul", "section": "Ingredients", "text": "3 tbsp semolina" }, { "line_type": "ul", "section": "Ingredients", "text": "2½ cups lukewarm water, divided" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup cold water" }, { "line_type": "ul", "section": "Ingredients", "text": "3 cup of wheat flour or sorghum flour" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp rock salt" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tsp dried yeast" }, { "line_type": "ul", "section": "Ingredients", "text": "Dab of margarine or vegetable oil for greasing pan" }, { "line_type": "ol", "section": "Procedure", "text": "Combine semolina and ½ cup of lukewarm water in a bowl, then bring the mixture to a boil in saucepan. Remove from heat, place in a bowl, and leave to thicken." }, { "line_type": "ol", "section": "Procedure", "text": "Stir cold water into the semolina mixture." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in rock salt until fully dissolved into the mixture." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the wheat flour and yeast." }, { "line_type": "ol", "section": "Procedure", "text": "Mix in another 2 cups of lukewarm water until you get a thin batter." }, { "line_type": "ol", "section": "Procedure", "text": "Cover the batter and let it rest until it is risen and bubbly." }, { "line_type": "ol", "section": "Procedure", "text": "Grease a skillet or frying pan with a little margarine, and heat over medium heat." }, { "line_type": "ol", "section": "Procedure", "text": "Ladle some batter into the pan, and let it spread out. A tiny bit of flour sprinkled in the pan helps prevent sticking." }, { "line_type": "ol", "section": "Procedure", "text": "Cook the batter until the top surface is covered with air pockets like a sponge. Flip to the other side, and cook for about 5 seconds. Remove and let cool. Repeat the cooking process with the remaining batter." } ], "title": "Lahoh (Spongy Flatbread) I", "url": "https://en.wikibooks.org/wiki/Cookbook:Lahoh_(Spongy_Flatbread)_I" }

{ "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": "Lahoh, alternately called laḥūḥ (Arabic: لحوح‎) is a griddle-cake made similar to a pancake, but with a slightly different texture and notable for its porous texture on one side." }, { "line_type": "ul", "section": "Ingredients", "text": "500 g white flour" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp semolina" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tsp instant dried yeast" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 litre (4¼ cups) water" }, { "line_type": "ol", "section": "Procedure", "text": "Combine all dry ingredients in a large bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Add water and whisk vigorously until you get a thin batter." }, { "line_type": "ol", "section": "Procedure", "text": "Cover bowl and let sit for 1 hour." }, { "line_type": "ol", "section": "Procedure", "text": "Heat a frying pan over medium heat, and lightly grease it." }, { "line_type": "ol", "section": "Procedure", "text": "Add a ladleful of batter, and spread it out in the bottom of pan. Cook over medium heat until air bubbles form on the top of the batter." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from frying pan and let cool." } ], "title": "Lahoh (Spongy Flatbread) II", "url": "https://en.wikibooks.org/wiki/Cookbook:Lahoh_(Spongy_Flatbread)_II" }

{ "infobox": { "category": "/wiki/Category:Stew_recipes", "difficulty": 3, "servings": "6", "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Khoresht bamiye is a Persian lamb and okra stew." }, { "line_type": "ul", "section": "Ingredients", "text": "3–4 onions, peeled and thinly sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "Cooking oil" }, { "line_type": "ul", "section": "Ingredients", "text": "500 grams stewing lamb or beef, cut into small pieces" }, { "line_type": "ul", "section": "Ingredients", "text": "750 grams okra, washed with stems trimmed" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "3–4 spoons tomato paste" }, { "line_type": "ul", "section": "Ingredients", "text": "2–3 spoons fresh lime juice" }, { "line_type": "ol", "section": "Procedure", "text": "Fry the sliced onion in oil until slightly golden." }, { "line_type": "ol", "section": "Procedure", "text": "Add the meat and fry with the onions until the color changes." }, { "line_type": "ol", "section": "Procedure", "text": "Add 3 glasses of hot water and bring to boil. Turn heat down and let boil slowly for about 45 minutes, adding more hot water during cooking if needed." }, { "line_type": "ol", "section": "Procedure", "text": "Add okra, salt, pepper, and tomato paste to the meat. Cook for another 10–15 minutes. Take care not to overcook the okras so that they do not become slippery." }, { "line_type": "ol", "section": "Procedure", "text": "Add lime juice and adjust seasoning. Cook for another 3–4 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with white rice." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If desired, potatoes can also be added to khoresht bamieh. In that case, 500 grams of potatoes should be washed, peeled and cut into small pieces, and added in with 500 grams of okra (or slightly earlier; required cooking time depends somewhat on the size of the cut pieces)." } ], "title": "Lamb and Okra Stew (Khoresht Bamiye)", "url": "https://en.wikibooks.org/wiki/Cookbook:Lamb_and_Okra_Stew_(Khoresht_Bamiye)" }

{ "infobox": { "category": "/wiki/Category:Sausage_recipes", "difficulty": 2, "servings": "6", "time": "40" }, "text_lines": [ { "line_type": "p", "section": null, "text": "This is an easy-to-cook family recipe with sausage as the main ingredient." }, { "line_type": "ul", "section": "Ingredients", "text": "12 small potatoes or 10 medium sized ones weighing approximately 971g" }, { "line_type": "ul", "section": "Ingredients", "text": "30 ml olive oil, for potatoes" }, { "line_type": "ul", "section": "Ingredients", "text": "3 ml iodised salt" }, { "line_type": "ul", "section": "Ingredients", "text": "15 ml olive oil, for frying" }, { "line_type": "ul", "section": "Ingredients", "text": "20 g butter" }, { "line_type": "ul", "section": "Ingredients", "text": "8 lamb sausages" }, { "line_type": "ul", "section": "Ingredients", "text": "12 cherry tomatoes" }, { "line_type": "ul", "section": "Ingredients", "text": "200 g Romaine lettuce, washed and cut into smaller pieces" }, { "line_type": "ul", "section": "Equipment", "text": "Cooking spatula" }, { "line_type": "ul", "section": "Equipment", "text": "Grater" }, { "line_type": "ul", "section": "Equipment", "text": "Measuring tools" }, { "line_type": "ul", "section": "Equipment", "text": "Cake pan" }, { "line_type": "ul", "section": "Equipment", "text": "Mandoline (optional)" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat oven to 200°C (392°F)." }, { "line_type": "ol", "section": "Procedure", "text": "Rinse the potatoes, and cut into slices 0.5 cm thick using a knife, grater, or mandoline." }, { "line_type": "ol", "section": "Procedure", "text": "Put the potatoes in the cake tin, and spread them out. Add the 30 ml of olive oil to cover the entire tin and the potatoes. Sprinkle the salt all over the tin and the potatoes. Bake for 25 minutes in the preheated oven." }, { "line_type": "ol", "section": "Procedure", "text": "Heat the 15 ml olive oil and the butter in a pan over medium heat until the butter melts. Add the sausages, and cook for about 10 minutes on high heat. Turn the sausages occasionally so they fry on all sides. Remove from the heat." }, { "line_type": "ol", "section": "Procedure", "text": "Toss the lettuce and tomatoes together to make a salad." }, { "line_type": "ol", "section": "Procedure", "text": "Serve the salad with the baked potatoes and sausages." } ], "title": "Lamb Sausages and Grilled Potatoes", "url": "https://en.wikibooks.org/wiki/Cookbook:Lamb_Sausages_and_Grilled_Potatoes" }

{ "infobox": { "category": "/wiki/Category:Lamb_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1.5 kg leg of lamb or other tender cut" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp nutmeg" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp cinnamon" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp cardamom" }, { "line_type": "ul", "section": "Ingredients", "text": "3 cloves of garlic" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp cayenne pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup lemon" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup vinegar" }, { "line_type": "ul", "section": "Ingredients", "text": "2 onions, sliced" }, { "line_type": "ol", "section": "Procedure", "text": "Cut the lamb into large 4 cm chunks." }, { "line_type": "ol", "section": "Procedure", "text": "Combine the nutmeg, cinnamon, cardamom, garlic cloves, black pepper, cayenne pepper, lemon, and vinegar in a small mixing bowl and pour over meat." }, { "line_type": "ol", "section": "Procedure", "text": "Marinate for 2 hours or more." }, { "line_type": "ol", "section": "Procedure", "text": "Grill the onions with some garlic for few minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Drain meat, pat dry, and grill until golden brown." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with pita bread, tomato, fresh onion, tabbouleh, tzatziki, lettuce and chili sauce." } ], "title": "Lamb Shawarma", "url": "https://en.wikibooks.org/wiki/Cookbook:Lamb_Shawarma" }

{ "infobox": { "category": "/wiki/Category:Dessert_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Lamington is a dessert of sponge cake (or more traditionally, butter cake), cut into squares, coated in a layer of chocolate or strawberry icing, and topped with coconut." }, { "line_type": "ul", "section": "Ingredients", "text": "Sponge cake" }, { "line_type": "ul", "section": "Ingredients", "text": "Chocolate icing" }, { "line_type": "ul", "section": "Ingredients", "text": "Dessicated coconut" }, { "line_type": "ol", "section": "Procedure", "text": "Cut the sponge cake into your desired shapes (commonly 5–7 cm cubes)." }, { "line_type": "ol", "section": "Procedure", "text": "Prepare a flat tray with an even layer of desiccated coconut shavings" }, { "line_type": "ol", "section": "Procedure", "text": "Dip the sponge cake cubes into chocolate icing." }, { "line_type": "ol", "section": "Procedure", "text": "Immediately dip the coated cake into the coconut, or sprinkle the coconut on top." }, { "line_type": "ol", "section": "Procedure", "text": "Put aside to dry and set." } ], "title": "Lamington", "url": "https://en.wikibooks.org/wiki/Cookbook:Lamington" }

{ "infobox": { "category": "/wiki/Category:Meat_recipes", "difficulty": 2, "servings": "4", "time": "1 hour, or 10 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Serve it with buttered bread and HP sauce." }, { "line_type": "ul", "section": "Ingredients", "text": "4–5 potatoes, chunked" }, { "line_type": "ul", "section": "Ingredients", "text": "1 large onion, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1 can corned beef" }, { "line_type": "ul", "section": "Ingredients", "text": "1 carrot (optional), chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Water" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "White pepper to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pinch tarragon (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pinch oregano (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Worcestershire sauce (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 small bay leaf (optional)" }, { "line_type": "ol", "section": "Procedure", "text": "Put all the ingredients in a wok (a wok is perfect though not traditional) or another large pan." }, { "line_type": "ol", "section": "Procedure", "text": "Add water until almost covering the ingredients." }, { "line_type": "ol", "section": "Procedure", "text": "Cover and bring to boil." }, { "line_type": "ol", "section": "Procedure", "text": "Lower heat, and simmer for 30 minutes or until the potatoes soften." }, { "line_type": "ol", "section": "Procedure", "text": "If too wet, strain off some water." }, { "line_type": "ol", "section": "Procedure", "text": "Add the broken-up corned beef and stir in gently." }, { "line_type": "ol", "section": "Procedure", "text": "Bring almost to the boil." }, { "line_type": "ol", "section": "Procedure", "text": "Switch off the heat and let it sit for 15 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Heat again or serve as it is." }, { "line_type": "p", "section": "Procedure", "text": "It's easy to make hash in a pressure cooker—just follow the pressure cooker instructions to cook the potatoes and onions on the stovetop." }, { "line_type": "ol", "section": "Procedure", "text": "Put all the ingredients except the corned beef into the pressure cooker. You do not need much water—perhaps 1–2 cm." }, { "line_type": "ol", "section": "Procedure", "text": "Bring the pressure cooker up to pressure and cook for about 4 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Meanwhile, chop up the corned beef. When the other ingredients are cooked, open the pressure cooker and mix in the corned beef." }, { "line_type": "ol", "section": "Procedure", "text": "Serve." } ], "title": "Lancashire Corned Beef Hash", "url": "https://en.wikibooks.org/wiki/Cookbook:Lancashire_Corned_Beef_Hash" }

{ "infobox": { "category": "/wiki/Category:Lamb_recipes", "difficulty": 2, "servings": "4–6", "time": "80 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Lancashire hotpot, originating from England, is a very easy but delicious baked dish consisting of lamb, onions, potatoes, and herbs." }, { "line_type": "ul", "section": "Ingredients", "text": "2 lb (900 g) neck of lamb or mutton" }, { "line_type": "ul", "section": "Ingredients", "text": "2 large potatoes, sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 large or 2 small white onions, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "Choice of mixed herbs" }, { "line_type": "ul", "section": "Ingredients", "text": "500 ml boiling water" }, { "line_type": "ol", "section": "Procedure", "text": "Dice the lamb and set aside. Preheat oven to 325°F / 170°C / Gas mark 3." }, { "line_type": "ol", "section": "Procedure", "text": "Add a layer of the potatoes to the bottom of a casserole dish, and cover with a handful of the diced onion. Layer the diced lamb on top of this, sprinkling with the herbs." }, { "line_type": "ol", "section": "Procedure", "text": "Repeat these layers until the dish is full. Top with a final layer of the potatoes." }, { "line_type": "ol", "section": "Procedure", "text": "Pour boiling water into the dish until filled—if more water is needed, continue to add until topped." }, { "line_type": "ol", "section": "Procedure", "text": "Bake for at least 1 hour, though traditionally the dish was left baking all day. Mutton will require a longer cooking time." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "A handful of mixed vegetables such as parsnips, turnips, leek or carrots can be added to the dish. It is worth experimenting to find out what combination of flavours you prefer." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The dish has occasionally been known to be cooked with oysters or with small birds such as snipe, when they were available." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Flavour can be improved by adding a stock cube or instant gravy granules to the boiling water." } ], "title": "Lancashire Hotpot", "url": "https://en.wikibooks.org/wiki/Cookbook:Lancashire_Hotpot" }

{ "infobox": { "category": "/wiki/Category:Cake_recipes", "difficulty": 2, "servings": null, "time": "Prep: 15 minutesBaking: 2 hoursResting: 2 days" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Lancashire parkin is a traditional cake eaten on Fifth of November in parts of Greater Manchester. Like many gingerbreads, it is baked into a hard slab. It then softens due to the hygroscopic properties of golden syrup." }, { "line_type": "ul", "section": "Ingredients", "text": "340 g (1 ½ cups / 12 oz) self-raising flour" }, { "line_type": "ul", "section": "Ingredients", "text": "340 g (1 ½ cups / 12 oz) oatmeal" }, { "line_type": "ul", "section": "Ingredients", "text": "220 g (1 cup or 8 oz) caster sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp powdered ginger" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp bicarbonate of soda (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "440 g (2 cups / 16 oz / 1 lb) tin golden syrup (Tate & Lyle's brand preferred)" }, { "line_type": "ul", "section": "Ingredients", "text": "220 g (1 cup / 8 oz) hard margarine" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat the oven to 150°C (300°F or gas mark 2)." }, { "line_type": "ol", "section": "Procedure", "text": "Warm the tin of golden syrup in a bowl of hot water." }, { "line_type": "ol", "section": "Procedure", "text": "Mix together all the dry ingredients." }, { "line_type": "ol", "section": "Procedure", "text": "Empty the golden syrup into a saucepan, and warm it gently without boiling. You can balance the tin over the pan by using two chopsticks." }, { "line_type": "ol", "section": "Procedure", "text": "Melt the margarine into the syrup." }, { "line_type": "ol", "section": "Procedure", "text": "Use the margarine wrapper to grease a 12-inch square baking tray (an 11x13 inch pan will also work). Line the tin with baking paper." }, { "line_type": "ol", "section": "Procedure", "text": "Mix the hot syrup and fat into the dry ingredients. Stir thoroughly but quickly." }, { "line_type": "ol", "section": "Procedure", "text": "Spread the dough into the baking tray. Put it on the bottom shelf of the preheated oven, and bake for 2 hours." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from oven, and turn the slab out from the tray onto a cooling grid. After an hour, cut into four, and store in a sealed tin for 48 hours to reach correct consistency. It can be eaten while warm, but it is better if it is stored at least overnight." }, { "line_type": "ol", "section": "Procedure", "text": "Cut into long strips, getting between 8 and 12 slices from each quarter." } ], "title": "Lancashire Parkin", "url": "https://en.wikibooks.org/wiki/Cookbook:Lancashire_Parkin" }

{ "infobox": { "category": "/wiki/Category:Cake_recipes", "difficulty": 4, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "A Lane cake is a layered white cake traditional in the American South. The outside has a white frosting, and each layer has different ingredients. For example, one layer may have pecans and coconut, the next layer almonds. Due to the complicated preparations and multiple ingredients, Lane cakes are considered difficult to make." }, { "line_type": "ul", "section": "Ingredients", "text": "½ lb (225 g) butter, at room temperature" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups (480 g) white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "3½ cups (525 g) all-purpose flour" }, { "line_type": "ul", "section": "Ingredients", "text": "3½ tsp baking powder" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (240 ml) milk" }, { "line_type": "ul", "section": "Ingredients", "text": "8 egg whites" }, { "line_type": "ul", "section": "Ingredients", "text": "8 egg yolks" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (240 g) white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "½ lb (225 g) butter, at room temperature" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (240 g) raisins, seeded and coarsely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (240 g) pecans, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup (120 g) shredded dried coconut" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup bourbon or grape juice" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup candied cherries" }, { "line_type": "ol", "section": "Procedure", "text": "Cream the butter and sugar together until light and fluffy." }, { "line_type": "ol", "section": "Procedure", "text": "Sift together the flour, baking powder, and salt." }, { "line_type": "ol", "section": "Procedure", "text": "Mix the milk and flour mixture into the butter, beginning with the flour and alternating between the two until fully incorporated. Do not overmix, or the cake will be tough." }, { "line_type": "ol", "section": "Procedure", "text": "Whip the egg whites to medium-stiff peaks in a clean, grease-free bowl. Fold the beaten whites into the batter." }, { "line_type": "ol", "section": "Procedure", "text": "Transfer the batter between greased and parchment-lined cake pans. Bake at 350°F until the tops are springy and a toothpick inserted int the middle comes out clean." }, { "line_type": "ol", "section": "Procedure", "text": "Cool and unmold the cakes." }, { "line_type": "ol", "section": "Procedure", "text": "Whip the yolks and sugar together in a saucepan. Stir in the butter." }, { "line_type": "ol", "section": "Procedure", "text": "Cook the yolk mixture over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon. Do not overcook, or it will curdle. Remove from the heat." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the raisins, pecans, coconut, bourbon, and candied cherries." }, { "line_type": "ol", "section": "Procedure", "text": "Let cool slightly, then spread the filling over the cake layers." } ], "title": "Lane Cake", "url": "https://en.wikibooks.org/wiki/Cookbook:Lane_Cake" }

{ "infobox": { "category": "/wiki/Category:Cake_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Lapis legit (Dutch: spekkoek) is a spice-flavored multilayered cake. A legacy of Dutch occupation in Indonesia, the cake is enjoyed during Eid ul-Fitr and Christmas celebrations. In the Netherlands, the sliced cake is served as dessert in Rijsttafel (Indonesian rice table)." }, { "line_type": "p", "section": null, "text": "The cake has a firm texture similar to baumkuchen, but without a chocolate or sugar shell. The cake requires much patience to bake. Each layer of the cake is made by pouring a small amount of batter from a cup into the baking tin, then putting the tin into the oven until the layer has become golden from the heat. The tin is then removed from the oven and the process is repeated until all the layers have been built up. Baking the cake in a gas oven gives a better aroma than using an electric oven, but a Dutch oven with a charcoal fire on top of the lid produces the best result." }, { "line_type": "p", "section": null, "text": "If cloves or cardamom seeds are difficult to find, use spekkoek powder as a replacement. Milling and mixing the spices before baking produces a cake with an excellent aroma." }, { "line_type": "ul", "section": "Ingredients", "text": "10 whole cloves, ground" }, { "line_type": "ul", "section": "Ingredients", "text": "10 cardamom seeds, ground" }, { "line_type": "ul", "section": "Ingredients", "text": "2 teaspoon nutmeg powder" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon cinnamon powder" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon vanilla powder" }, { "line_type": "ul", "section": "Ingredients", "text": "10 egg yolks" }, { "line_type": "ul", "section": "Ingredients", "text": "4 egg whites" }, { "line_type": "ul", "section": "Ingredients", "text": "125 g castor sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "195 g sweetened condensed milk" }, { "line_type": "ul", "section": "Ingredients", "text": "500 g butter" }, { "line_type": "ul", "section": "Ingredients", "text": "125 g cake flour" }, { "line_type": "ol", "section": "Procedure", "text": "Mix and sift cloves, cardamom, nutmeg, and cinnamon." }, { "line_type": "ol", "section": "Procedure", "text": "Beat butter until smooth and creamy." }, { "line_type": "ol", "section": "Procedure", "text": "Whip egg yolks with sugar until fluffy." }, { "line_type": "ol", "section": "Procedure", "text": "Whip egg whites in separate mixing bowl until fluffy, then mix with egg yolks." }, { "line_type": "ol", "section": "Procedure", "text": "Combine the spices, condensed milk, flour, and butter." }, { "line_type": "ol", "section": "Procedure", "text": "Grease a cake pan." }, { "line_type": "ol", "section": "Procedure", "text": "Using a small cup, spread 30–35 ml batter into the pan to make a layer." }, { "line_type": "ol", "section": "Procedure", "text": "Bake in preheated 350°F oven, heated from the top, until golden (4–5 minutes)." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from oven, brush with butter for flavoring, and top with another 30–35 ml batter to make another layer." }, { "line_type": "ol", "section": "Procedure", "text": "Repeat the baking and layering to make around 30–40 layers." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Adding to the complexity of the baking process, some cake shops add dried plums (prunes) inside and on top of the cake." } ], "title": "Lapis Legit (Many-Layered Spiced Cake)", "url": "https://en.wikibooks.org/wiki/Cookbook:Lapis_Legit_(Many-Layered_Spiced_Cake)" }

{ "infobox": { "category": "/wiki/Category:Pasta_recipes", "difficulty": 2, "servings": "4", "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "½ Tbsp olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "½ small onion, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 can (400 g/15 oz) navy beans, drained and chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp oregano" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ tsp pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "1 package lasagna noodles" }, { "line_type": "ul", "section": "Ingredients", "text": "240 ml (1 cup) cottage cheese or ricotta cheese" }, { "line_type": "ul", "section": "Ingredients", "text": "1 clove garlic, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "240 g (1 cup) tomato sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "240 g (1 cup) tomato purée" }, { "line_type": "ul", "section": "Ingredients", "text": "1 Tbsp tomato paste" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp dried basil" }, { "line_type": "ul", "section": "Ingredients", "text": "100–170 g (4–6 oz) mozzarella cheese, grated" }, { "line_type": "ul", "section": "Ingredients", "text": "60 ml (¼ cup) grated Parmesan cheese" }, { "line_type": "ol", "section": "Procedure", "text": "Boil the lasagna noodles." }, { "line_type": "ol", "section": "Procedure", "text": "Preheat the oven to 180°C (350°F)." }, { "line_type": "ol", "section": "Procedure", "text": "Sauté garlic and onions." }, { "line_type": "ol", "section": "Procedure", "text": "Add the chopped beans and cook for 5 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Add tomato sauce, tomato purée, tomato paste, oregano, basil, and pepper, and cook for 5 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "In a 30 x 20 cm (13 x 9 in) baking dish, form a layer using half the noodles, sauce, cottage cheese, and mozzarella. Repeat to form a second layer." }, { "line_type": "ol", "section": "Procedure", "text": "Sprinkle top with Parmesan cheese." }, { "line_type": "ol", "section": "Procedure", "text": "Bake uncovered at 180°C (350°F) for 25 minutes, until noodles are tender and sauce is bubbling." } ], "title": "Lasagne with Bean Sauce", "url": "https://en.wikibooks.org/wiki/Cookbook:Lasagne_with_Bean_Sauce" }

{ "infobox": { "category": "/wiki/Category:Pasta_recipes", "difficulty": 4, "servings": "8", "time": "1 hour 30 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Template:Nutritionsummary" }, { "line_type": "ul", "section": "Ingredients", "text": "2–3 tbsp olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 onion, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "2–3 cloves of garlic, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 sprig rosemary, leaves removed and minced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp dried oregano" }, { "line_type": "ul", "section": "Ingredients", "text": "2–3 mid-sized carrots, chopped small or shredded" }, { "line_type": "ul", "section": "Ingredients", "text": "1–2 sticks of celery, chopped small" }, { "line_type": "ul", "section": "Ingredients", "text": "1 lb (450 g) ground beef" }, { "line_type": "ul", "section": "Ingredients", "text": "3–4 cups (0.75–1 kg/1.7–2.2 lb) tomato pulp or crushed tomatoes" }, { "line_type": "ul", "section": "Ingredients", "text": "7–10 basil leaves, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup (70 g/2.5 oz) flour" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup (8 tbsp/1 stick/125 g/4.4 oz) butter" }, { "line_type": "ul", "section": "Ingredients", "text": "1 quart (950 ml) whole milk, cold" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "4–5 sprigs fresh thyme" }, { "line_type": "ul", "section": "Ingredients", "text": "Nutmeg" }, { "line_type": "ul", "section": "Ingredients", "text": "1 box (1 lb/450 g) Lasagna noodles, optionally cooked according to package directions" }, { "line_type": "ul", "section": "Ingredients", "text": "1 ½ cups (185 g/6.5 oz) grated mozzarella" }, { "line_type": "ul", "section": "Special equipment", "text": "Large pot" }, { "line_type": "ul", "section": "Special equipment", "text": "Medium-sized pot, preferably with thick bottom" }, { "line_type": "ul", "section": "Special equipment", "text": "Deep casserole dish" }, { "line_type": "ol", "section": "Procedure", "text": "Heat olive oil in large pot on medium heat." }, { "line_type": "ol", "section": "Procedure", "text": "Add the onion and garlic, and stir. Let fry for about 2–3 minutes. Do not let the garlic burn." }, { "line_type": "ol", "section": "Procedure", "text": "Add rosemary oregano, carrots, and celery. Stir and cook for another 2 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the ground beef. Cook until it is fully browned." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the tomato pulp, basil, salt, and pepper." }, { "line_type": "ol", "section": "Procedure", "text": "Cook everything for about 20 minutes, stirring occasionally. If it gets too thick, add some water." }, { "line_type": "ol", "section": "Procedure", "text": "Melt the butter in a heavy-bottomed pot over medium-low heat." }, { "line_type": "ol", "section": "Procedure", "text": "When the foam has subsided, add the flour and whisk until it is smooth and free of lumps. This is called a roux." }, { "line_type": "ol", "section": "Procedure", "text": "Cook the roux for 5–6 minutes on low until the floury taste has disappeared. Do not let it brown." }, { "line_type": "ol", "section": "Procedure", "text": "Gradually stir in the cold milk until fully incorporated, with no lumps." }, { "line_type": "ol", "section": "Procedure", "text": "Cook over medium heat, stirring until the mixture comes to a simmer." }, { "line_type": "ol", "section": "Procedure", "text": "Simmer, stirring, for a few more minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the salt, pepper, thyme, and nutmeg." }, { "line_type": "ol", "section": "Procedure", "text": "Allow the bechamel to cool." }, { "line_type": "ol", "section": "Procedure", "text": "Preheat oven to 390°F/200°C." }, { "line_type": "ol", "section": "Procedure", "text": "Cover bottom of casserole dish with a bit of Bolognese sauce." }, { "line_type": "ol", "section": "Procedure", "text": "Cover with a layer of lasagna noodles, breaking or cutting to fit if necessary." }, { "line_type": "ol", "section": "Procedure", "text": "Layer on some Bolognese sauce and bechamel sauce. Keep on layering lasagna noodles, Bolognese sauce, and bechamel sauce until you reach the rim of the dish." }, { "line_type": "ol", "section": "Procedure", "text": "Cover with mozzarella." }, { "line_type": "ol", "section": "Procedure", "text": "Bake for about 30–40 minutes until the top is golden brown." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Bolognese sauce is also a great pasta sauce to go with spaghetti." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The dish can easily be prepared a day ahead and baked when needed." } ], "title": "Lasagne with Red and White Sauce", "url": "https://en.wikibooks.org/wiki/Cookbook:Lasagne_with_Red_and_White_Sauce" }

{ "infobox": { "category": "/wiki/Category:Breakfast_recipes", "difficulty": 1, "servings": "6", "time": "10 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Latino scramble is a delicious breakfast option, to feel in a warm tropical morning. You can have this breakfast with white cheese-topped corn arepas, 100% Colombian coffee, and orange juice." }, { "line_type": "ul", "section": "Ingredients", "text": "6 eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "1 large onion, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1 large tomato, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "6 ham slices, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "100 g grated mozzarella cheese" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon butter" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Tabasco sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon ketchup" }, { "line_type": "ul", "section": "Ingredients", "text": "15 oz (425 g) sweet corn" }, { "line_type": "ol", "section": "Procedure", "text": "Melt butter in a medium frying pan over medium heat." }, { "line_type": "ol", "section": "Procedure", "text": "Add the chopped onions, and fry until they start to brown." }, { "line_type": "ol", "section": "Procedure", "text": "Add ham and sweet corn, and let fry for 5 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Add tomato, salt, and pepper. Though not traditional, you can also add one drop of Tabasco per egg." }, { "line_type": "ol", "section": "Procedure", "text": "Beat the eggs with ketchup, and add to frying pan. Immediately add mozzarella cheese." }, { "line_type": "ol", "section": "Procedure", "text": "Let cook to your desired egg texture." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You can add cooked white rice (it gives a feeling of a typical calentao) and diced cooked potatoes." } ], "title": "Latino Scramble", "url": "https://en.wikibooks.org/wiki/Cookbook:Latino_Scramble" }

{ "infobox": { "category": "/wiki/Category:Fried_recipes", "difficulty": 3, "servings": "4", "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Latkes are potato pancakes, commonly associated with the Jewish cultural tradition in the United States and Europe. They can be and are served any time, but traditionally form part of the menu during the celebration of Chanukah. Eating potato pancakes is not one of the mitzvot of Chanukah; that is, it is not a fundamental part of the Chanukah rituals, and has no religious significance. It is seen as appropriate to eat foods cooked in oil during a festival that celebrates the miracle of the Chanukah oil. In Israel, potato pancakes are familiar and well-liked but the sufganiya (jelly doughnut) is considered to be more Israeli." }, { "line_type": "p", "section": null, "text": "Various recipes for potato pancakes vary in the degree of fineness to which the potatoes are grated. Some are grated to long strips, others to a fine powder. Both latkes and potato pancakes bear a distant resemblance to the American dish hash browns; however, hash browns are merely coarsely grated potatoes with no binding ingredients or flour." }, { "line_type": "ul", "section": "Ingredients", "text": "4 large potatoes, peeled" }, { "line_type": "ul", "section": "Ingredients", "text": "1 medium onion, peeled" }, { "line_type": "ul", "section": "Ingredients", "text": "1 egg, beaten" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons matzo meal, cornmeal, or flour" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons vegetable oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Applesauce, sour cream, and/or sugar for serving" }, { "line_type": "ol", "section": "Procedure", "text": "Grate the potatoes and onions." }, { "line_type": "ol", "section": "Procedure", "text": "Place grated potatoes and onions in cheesecloth or a fine sieve. Squeeze mixture well to drain excess moisture, which will ensure proper frying." }, { "line_type": "ol", "section": "Procedure", "text": "Mix drained potato and onion mixture with egg, matzo meal, and salt." }, { "line_type": "ol", "section": "Procedure", "text": "Heat oil in a 10-inch (25 cm) pan over medium heat until it is quite hot. Drop 1–2 tablespoons of the potato mixture per pancake into the pan. Flip partway through the cooking to allow both sides to fry." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with applesauce, sour cream, and/or sugar as a topping." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Variants include cheese latkes, zucchini latkes, and apple latkes." }, { "line_type": "ul", "section": "See also", "text": "Cookbook:Potato Pancakes" } ], "title": "Latkes", "url": "https://en.wikibooks.org/wiki/Cookbook:Latkes" }

{ "infobox": { "category": "/wiki/Category:Beverage_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Latte di suocera, translated as mother-in-law's milk, is an Italian alcoholic beverage. La suocera (the mother-in-law) is as proverbial in Italy as she is anywhere else, and Italians (especially daughters-in-law) have come up with all sorts of ways to keep them content (one of the most popular items in candy stands at fairs is addormenta suocere, candied nuts that supposedly send mothers-in-law off into a deep sleep). Latte di suocera makes for a nice after dinner drink and will also work very well over vanilla ice cream." }, { "line_type": "ul", "section": "Ingredients", "text": "1 ⅛ pounds (500 g / 2 ⅛ cups) white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pint (568 ml) whole milk" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pint (568 ml) grain alcohol" }, { "line_type": "ul", "section": "Ingredients", "text": "Grated zest of an organically-grown lemon" }, { "line_type": "ul", "section": "Ingredients", "text": "½ vanilla bean, split lengthwise" }, { "line_type": "ol", "section": "Procedure", "text": "Combine all the ingredients in a wide-mouthed jar, and screw the lid on tightly." }, { "line_type": "ol", "section": "Procedure", "text": "Shake well, and place the jar in a cool, dark place." }, { "line_type": "ol", "section": "Procedure", "text": "Shake once a day for 8 days." }, { "line_type": "ol", "section": "Procedure", "text": "Filter the liquid and bottle it." }, { "line_type": "ol", "section": "Procedure", "text": "Stopper the bottle, put it in a cool dark place, and let it rest for a month before serving." } ], "title": "Latte di Suocera (Lemon Cream Liqueur)", "url": "https://en.wikibooks.org/wiki/Cookbook:Latte_di_Suocera_(Lemon_Cream_Liqueur)" }

{ "infobox": { "category": "/wiki/Category:Dessert_recipes", "difficulty": 2, "servings": null, "time": "1 hour" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 package (8 ounces) cream cheese" }, { "line_type": "ul", "section": "Ingredients", "text": "⅓ cup white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ teaspoon salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 egg" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon vanilla extract" }, { "line_type": "ul", "section": "Ingredients", "text": "1 ea. 9-inch unbaked pie shell, or single homemade pie crust" }, { "line_type": "ul", "section": "Ingredients", "text": "1¼ cups chopped pecans" }, { "line_type": "ul", "section": "Ingredients", "text": "3 eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup light corn syrup" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon vanilla extract" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat oven to 375°F." }, { "line_type": "ol", "section": "Procedure", "text": "Combine the cream cheese, sugar, and salt; beat until smooth." }, { "line_type": "ol", "section": "Procedure", "text": "Add egg and vanilla, beating well after each." }, { "line_type": "ol", "section": "Procedure", "text": "Spoon mixture into unbaked pie shell. Sprinkle with pecans." }, { "line_type": "ol", "section": "Procedure", "text": "Combine 3 eggs, corn syrup, remaining sugar, and vanilla; beat well." }, { "line_type": "ol", "section": "Procedure", "text": "Pour this mixture over pecans." }, { "line_type": "ol", "section": "Procedure", "text": "Bake for 35–40 minutes or until set." } ], "title": "Layered Pecan Pie", "url": "https://en.wikibooks.org/wiki/Cookbook:Layered_Pecan_Pie" }

{ "infobox": { "category": "/wiki/Category:Soup_recipes", "difficulty": 2, "servings": "2", "time": "30 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Le tourin is a type of garlic soup. This recipe is from the village of Le Fleix in Dordogne." }, { "line_type": "ul", "section": "Ingredients", "text": "10–12 cloves of garlic, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon flour" }, { "line_type": "ul", "section": "Ingredients", "text": "4 cups water, or as needed" }, { "line_type": "ul", "section": "Ingredients", "text": "1 egg, separated" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon vinegar" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ol", "section": "Procedure", "text": "In a frying pan, brown the chopped garlic in the olive oil." }, { "line_type": "ol", "section": "Procedure", "text": "Add the flour. Mix well, then cook for a few minutes to remove the floury taste." }, { "line_type": "ol", "section": "Procedure", "text": "Gradually stir in the water, and cook for 10 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Beat the egg white in a small bowl. Gradually whisk in a ladleful of the soup to temper it, then stir the mixture back into the soup pot." }, { "line_type": "ol", "section": "Procedure", "text": "Combine the egg yolk, pepper, and vinegar in a small bowl. Like before, gradually temper the yolks with a ladleful of soup." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the soup from the heat, and stir in the egg yolk mixture. Season to taste with salt." }, { "line_type": "ol", "section": "Procedure", "text": "Place thin slices of bread in each soup bowl, and pour the soup on top. Serve hot." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You can optionally use an equal mixture of chopped onions and garlic." } ], "title": "Le Tourin (Garlic Soup)", "url": "https://en.wikibooks.org/wiki/Cookbook:Le_Tourin_(Garlic_Soup)" }

{ "infobox": { "category": "/wiki/Category:Spice_mix_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Leaf masala is an aromatic blend of herbs and spices which create a wonderful, mild curry. It forms an integral part of Cape Malay Cuisine." }, { "line_type": "ul", "section": "Ingredients", "text": "Coriander" }, { "line_type": "ul", "section": "Ingredients", "text": "Turmeric" }, { "line_type": "ul", "section": "Ingredients", "text": "Chile powder" }, { "line_type": "ul", "section": "Ingredients", "text": "Fennel" }, { "line_type": "ul", "section": "Ingredients", "text": "Cumin" }, { "line_type": "ul", "section": "Ingredients", "text": "Cloves" }, { "line_type": "ul", "section": "Ingredients", "text": "Cinnamon" }, { "line_type": "ul", "section": "Ingredients", "text": "Curry leaves" }, { "line_type": "ul", "section": "Ingredients", "text": "Cardamom" }, { "line_type": "ul", "section": "Ingredients", "text": "Permento" }, { "line_type": "ul", "section": "Ingredients", "text": "Star anise" }, { "line_type": "ul", "section": "Ingredients", "text": "Bay leaves" }, { "line_type": "ol", "section": "Procedure", "text": "Combine all ingredients together." }, { "line_type": "ol", "section": "Procedure", "text": "Use as directed in your given recipe." } ], "title": "Leaf Masala", "url": "https://en.wikibooks.org/wiki/Cookbook:Leaf_Masala" }

{ "infobox": { "category": "/wiki/Category:Curry_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "200 g onions, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Oil" }, { "line_type": "ul", "section": "Ingredients", "text": "20 g tomatoes, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp minced garlic" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp minced ginger" }, { "line_type": "ul", "section": "Ingredients", "text": "Meat (chicken or beef), cut into pieces" }, { "line_type": "ul", "section": "Ingredients", "text": "Vegetables" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp leaf masala" }, { "line_type": "ul", "section": "Ingredients", "text": "2–3 cups warm water" }, { "line_type": "ol", "section": "Procedure", "text": "Fry onions in a dash of oil until golden brown." }, { "line_type": "ol", "section": "Procedure", "text": "Add the tomatoes, and cook." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in garlic, ginger, meat, and vegetables. Cook until nearly done." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in leaf masala and warm water. Bring to a boil, then simmer until done." }, { "line_type": "ol", "section": "Procedure", "text": "Serve." } ], "title": "Leaf Masala Curry", "url": "https://en.wikibooks.org/wiki/Cookbook:Leaf_Masala_Curry" }

{ "infobox": { "category": "/wiki/Category:Beverage_recipes", "difficulty": 2, "servings": null, "time": "Prep: 20 minutesTotal: 24 hours" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Leben is a traditional Middle Eastern or North African drink. Making it is very simple." }, { "line_type": "ul", "section": "Ingredients", "text": "1 gallon homogenized whole milk" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup unflavored (plain) yogurt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 quart half and half cream (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon citric acid (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon sugar (optional)" }, { "line_type": "ol", "section": "Procedure", "text": "Add the milk to a large pot. Boil until it starts to foam." }, { "line_type": "ol", "section": "Procedure", "text": "Turn off the heat and wait for the milk to cool to room temperature." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the yogurt and half and half." }, { "line_type": "ol", "section": "Procedure", "text": "To make your leben more sour, boil the mixture and add the citric acid along with it until it starts to foam. To make your leben more sweet, boil the mixture and add the sugar along with it until it starts to foam. It is not recommended to add the sugar and citric acid together in your leben. This will worsen its taste." }, { "line_type": "ol", "section": "Procedure", "text": "Stir well, cover with a towel, and let rest overnight at room temperature." }, { "line_type": "ol", "section": "Procedure", "text": "Uncover and stir, then enjoy." }, { "line_type": "ol", "section": "Procedure", "text": "To preserve your leben, cool it as a regular dairy product." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Do not leave out your leben uncovered for a prolonged period of time after it is complete. This will horribly worsen its taste and make it unpleasantly sour." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Do not refuse to re-boil your leben during its procedure after adding the sugar/citric acid. You will feel the crunchiness of the crystals in your finished product." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You should preferably store your leben in a metal, steel or glass container. Storing it in a wood container will stain the wood and you risk degraded pieces of wood falling into your leben." }, { "line_type": "ul", "section": "Uses", "text": "Leben can be used as a savory dip/spread or eaten like yogurt. You can also add granola or flavoring." }, { "line_type": "ul", "section": "Uses", "text": "Leben can be made into a beverage called shaneena by combining leben with water, ice, and a pinch of salt." } ], "title": "Leben (Middle Eastern Sour Milk)", "url": "https://en.wikibooks.org/wiki/Cookbook:Leben_(Middle_Eastern_Sour_Milk)" }

{ "infobox": { "category": "/wiki/Category:Pork_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "If you have ever hosted a true Filipino party whether it be a birthday, wedding or a community fiesta (feast) then you would know that a party is never complete without Roast Pig or Roast Suckling Pig." }, { "line_type": "p", "section": null, "text": "Oftentimes in these occasions there will be many leftovers of the roast pig mainly around the spine area, ribs and head. This is a great way to economize and reinvent a dish served for yet another day or two." }, { "line_type": "ul", "section": "Ingredients", "text": "1–3 lbs roast pork leftovers" }, { "line_type": "ul", "section": "Ingredients", "text": "6–12 cups water" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup cane vinegar" }, { "line_type": "ul", "section": "Ingredients", "text": "⅓ cup soy sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "1–2 cups liver sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "1 head of garlic, cloves crushed" }, { "line_type": "ul", "section": "Ingredients", "text": "1–2 tbsp coarse black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "1–2 tbsp brown sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 banana blossom" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup corn starch (mixed with ½ cup water)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 bay leaf" }, { "line_type": "ol", "section": "Procedure", "text": "In a large pot, heat 12 cups of water to a brisk boil on high heat." }, { "line_type": "ol", "section": "Procedure", "text": "Reduce heat to low." }, { "line_type": "ol", "section": "Procedure", "text": "Add in roast pork leftovers, and all dry ingredients (garlic, black pepper, brown sugar, banana blossom, bay leaf), allow to sit for 30 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Once all pieces of the leftover pork is tender (almost falling off the bone), add in vinegar, liver sauce and soy sauce. Let sit for 15 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Add in diluted cornstarch to thicken sauce." } ], "title": "Lechon Paksiw (Pork Roast Leftovers in Sweet and Sour Sauce)", "url": "https://en.wikibooks.org/wiki/Cookbook:Lechon_Paksiw_(Pork_Roast_Leftovers_in_Sweet_and_Sour_Sauce)" }

{ "infobox": { "category": "/wiki/Category:Potato_recipes", "difficulty": 2, "servings": "6 (side)", "time": "30 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Leek, parsley, and cheddar mash is a recipe adapted from page 28 of the April 2023 edition of Tesco's magazine.[1]" }, { "line_type": "ul", "section": "Ingredients", "text": "600 g (1.3 lb) Maris Piper potatoes, peeled and cut into chunks" }, { "line_type": "ul", "section": "Ingredients", "text": "4 teaspoons olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 large leek, trimmed, halved and sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "1½ cups (125 g/4.4 oz) grated Cheddar cheese" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup (20 g/0.71 oz) parsley leaves, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ stick (30 g/1.1 oz) butter, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "3–4 tablespoons milk (optional)" }, { "line_type": "ol", "section": "Procedure", "text": "Boil the potatoes in a medium pot filled with water for 15–20 minutes until tender." }, { "line_type": "ol", "section": "Procedure", "text": "Meanwhile, heat 3 teaspoons oil in a lidded frying pan over a low-medium heat." }, { "line_type": "ol", "section": "Procedure", "text": "Cook the leeks for 10 minutes, covering the lid, until softened." }, { "line_type": "ol", "section": "Procedure", "text": "Drain the potatoes and leave for 5 minutes to steam-dry." }, { "line_type": "ol", "section": "Procedure", "text": "Transfer the potatoes to a large bowl and mash them with leeks, cheese, most of parsley and the butter." }, { "line_type": "ol", "section": "Procedure", "text": "Set aside for 5 minutes for the butter and cheese to melt. Stir briefly to combine. For a creamier mash, stir in the milk." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with the remaining parsley." }, { "line_type": "ol", "section": "References", "text": "↑ \"Leek, Parsley And Cheddar Mash Recipe | Side Dish Recipes\". Tesco Real Food. Retrieved 2023-04-22." } ], "title": "Leek, Parsley, and Cheddar Mash", "url": "https://en.wikibooks.org/wiki/Cookbook:Leek,_Parsley,_and_Cheddar_Mash" }

{ "infobox": { "category": "/w/index.php?title=Category:Flatbread_recipes&action=edit&redlink=1", "difficulty": 3, "servings": null, "time": "Prep: 1–2 hoursCooking: 1 hour" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Lefse is a potato-based Norwegian dish that's great as a dessert, as a side, or as a main course with the appropriate filling. It's similar to a crêpe in that you can add many different fillings to create a different dish each time." }, { "line_type": "ul", "section": "Ingredients", "text": "8 cups boiled and mashed russet potatoes, still hot" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup melted butter" }, { "line_type": "ul", "section": "Ingredients", "text": "3 cups unbleached flour" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "2 teaspoons salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup cream" }, { "line_type": "ul", "section": "Equipment", "text": "Large pot for boiling potatoes" }, { "line_type": "ul", "section": "Equipment", "text": "Flat griddle of approximately 16-inch diameter" }, { "line_type": "ul", "section": "Equipment", "text": "Rolling pin" }, { "line_type": "ul", "section": "Equipment", "text": "Potato masher" }, { "line_type": "ol", "section": "Procedure", "text": "Mix mashed potatoes with melted butter." }, { "line_type": "ol", "section": "Procedure", "text": "If preparing ahead, refrigerate mixture overnight, and take the potatoes out one hour before beginning the rest of the preparation." }, { "line_type": "ol", "section": "Procedure", "text": "Mix sugar, salt, cream, and potato mixture in a large bowl. Gradually stir in flour." }, { "line_type": "ol", "section": "Procedure", "text": "Using about 2 tablespoons (or a golf ball-sized chunk) of mix at a time, roll mix into flat, round shapes on a flat, smooth surface. Use flour to keep the mix from sticking to the surface and the rolling pin." }, { "line_type": "ol", "section": "Procedure", "text": "Place the round lefse on the griddle, cook until browned on bottom. Flip and repeat." }, { "line_type": "ol", "section": "Procedure", "text": "Add toppings, and serve hot!" }, { "line_type": "ul", "section": "Visual procedure", "text": "Dough mixed and ready to go." }, { "line_type": "ul", "section": "Visual procedure", "text": "Putting flour on a flat table, in preparation for rolling out the dough." }, { "line_type": "ul", "section": "Visual procedure", "text": "Picking out a sane amount of dough to roll out." }, { "line_type": "ul", "section": "Visual procedure", "text": "A bit of dough on a table, in preparation for rolling out." }, { "line_type": "ul", "section": "Visual procedure", "text": "Rolling out the batter with a rolling pin." }, { "line_type": "ul", "section": "Visual procedure", "text": "Two lefse cooking on a Heritage grill." }, { "line_type": "ul", "section": "Visual procedure", "text": "Two lefse cooking on a Heritage grill, nearly ready to be served." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "A favourite sweet way of serving is to simply spread melted butter on each piece and sprinkle sugar over it, then roll the lefse into a cylindrical shape and serve hot. About 1–2 teaspoons of sugar should do the trick for lefse of about 10-inch diameter." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Stirring the flour into the mix may be very difficult, especially in drier climates. An electric mixer might help, or you might consider adding extra cream to the mix in order to ease the process." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Your objective when rolling out the lefse is to get it to be very thin. This becomes more difficult as you go because it may begin to fall apart, and even if it doesn't, you may have difficulty prying it up when it's time to transfer it to the griddle." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "While adding flour to the lefse itself may increase the ease of rolling it out, it may also make the lefse tougher in texture, which is undesirable." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "It may be useful to hand-pat the lefse until it's about ½–¼ inch thick, then use a rolling pin to roll it out the rest of the way." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "It might also help to flip the lefse when you're about halfway done rolling it out. This may give you a chance to add more flour to the prep surface, too." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "As you gain the ability to make thinner lefse, you might try getting larger amounts of the mixture at a time, and producing larger lefse." } ], "title": "Lefse (Norwegian Potato Flatbread)", "url": "https://en.wikibooks.org/wiki/Cookbook:Lefse_(Norwegian_Potato_Flatbread)" }

{ "infobox": { "category": "/wiki/Category:Beverage_recipes", "difficulty": 2, "servings": null, "time": "10 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Lekhchef (الخشاف) is a refreshing Algerian drink from Constantine." }, { "line_type": "ul", "section": "Ingredients", "text": "1 L water" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cinnamon sticks" }, { "line_type": "ul", "section": "Ingredients", "text": "150 g raisins, rinsed well" }, { "line_type": "ul", "section": "Ingredients", "text": "Sugar to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Orange blossom water" }, { "line_type": "ul", "section": "Ingredients", "text": "Rose water" }, { "line_type": "ol", "section": "Procedure", "text": "Combine the water and cinnamon sticks in a saucepan. Bring to a boil." }, { "line_type": "ol", "section": "Procedure", "text": "Add the raisins to the boiling water, and simmer over low heat." }, { "line_type": "ol", "section": "Procedure", "text": "Sweeten drink to taste with sugar, and stir over very low heat to dissolve sugar." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from the heat, remove the cinnamon sticks, and let the drink completely cool down." }, { "line_type": "ol", "section": "Procedure", "text": "Flavour with orange blossom water and rose water." }, { "line_type": "ol", "section": "Procedure", "text": "Put the beverage in the refrigerator and serve very cold with or without raisins." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If you decide to blend the final mixture, do not add sugar, as your drink might end up too sweet." } ], "title": "Lekhchef (Algerian Raisin Drink)", "url": "https://en.wikibooks.org/wiki/Cookbook:Lekhchef_(Algerian_Raisin_Drink)" }