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

{ "infobox": { "category": "/wiki/Category:Cake_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "This is a simple cake, perfect for a sweet and zesty treat." }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups all-purpose flour" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup unsalted butter, softened" }, { "line_type": "ul", "section": "Ingredients", "text": "2 eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp baking powder" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup milk" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp vanilla extract" }, { "line_type": "ul", "section": "Ingredients", "text": "Zest of 1 lemon" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup powdered sugar (for glaze)" }, { "line_type": "ul", "section": "Ingredients", "text": "Juice of 1 lemon (for glaze)" }, { "line_type": "ul", "section": "Equipment", "text": "Mixing bowls" }, { "line_type": "ul", "section": "Equipment", "text": "Electric or hand mixer" }, { "line_type": "ul", "section": "Equipment", "text": "Lemon juicer" }, { "line_type": "ul", "section": "Equipment", "text": "Baking pan (9x9 inches)" }, { "line_type": "ul", "section": "Equipment", "text": "Parchment paper" }, { "line_type": "ul", "section": "Equipment", "text": "Wire rack" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat your oven to 350°F (180°C) and line the baking pan with parchment paper, leaving some overhang for easy removal later." }, { "line_type": "ol", "section": "Procedure", "text": "In a mixing bowl, cream together the softened butter and granulated sugar until it becomes light and fluffy." }, { "line_type": "ol", "section": "Procedure", "text": "Add the eggs, one at a time, mixing well after each addition." }, { "line_type": "ol", "section": "Procedure", "text": "In another bowl, whisk together the all-purpose flour, baking powder, and salt." }, { "line_type": "ol", "section": "Procedure", "text": "Gradually add the dry mixture to the wet mixture, alternating with the milk. Begin and end with the dry mixture. Mix until just combined." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the vanilla extract and lemon zest." }, { "line_type": "ol", "section": "Procedure", "text": "Pour the batter into the prepared baking pan and spread it evenly." }, { "line_type": "ol", "section": "Procedure", "text": "Bake in the preheated oven for 25–30 minutes, or until a toothpick inserted into the center comes out clean and the top is lightly golden brown." }, { "line_type": "ol", "section": "Procedure", "text": "While the cake is baking, prepare the glaze. In a small bowl, whisk together the powdered sugar and lemon juice until smooth." }, { "line_type": "ol", "section": "Procedure", "text": "Once the cake is done baking, remove it from the oven and allow it to cool in the pan for about 10 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Using the parchment paper overhang, carefully lift the zondo out of the pan and place it on a wire rack." }, { "line_type": "ol", "section": "Procedure", "text": "While the cake is still warm, drizzle the lemon glaze over the top, allowing it to soak in." }, { "line_type": "ol", "section": "Procedure", "text": "Let the cake cool completely before cutting it into squares." }, { "line_type": "ol", "section": "Procedure", "text": "Enjoy your homemade zondo squares!" } ], "title": "Lemon Cake with Lemon Glaze", "url": "https://en.wikibooks.org/wiki/Cookbook:Lemon_Cake_with_Lemon_Glaze" }

{ "infobox": { "category": "/wiki/Category:Chicken_recipes", "difficulty": 3, "servings": "2", "time": "1 hour" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "12 ounces (340 g) boneless skinless chicken breasts, cut into ½-inch (1 cm) thick slices" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Oregano to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "About ½ cups flour" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoon olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "2 ¼-inch (0.5 cm) thick lemon slices" }, { "line_type": "ul", "section": "Ingredients", "text": "2 artichoke hearts, cut into quarters (canned is fine)" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup (120 g) oil-packed sun-dried tomatoes, drained" }, { "line_type": "ul", "section": "Ingredients", "text": "4 garlic cloves, peeled" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon capers" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pinch crushed red pepper flakes" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup (120 ml) dry white wine" }, { "line_type": "ul", "section": "Ingredients", "text": "3 ounces (¼ cup plus 2 tablespoons / 90 g) heavy cream" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (240 g) loosely-packed fresh spinach" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pinch fresh rosemary" }, { "line_type": "ul", "section": "Ingredients", "text": "½ pound (225 g) linguine, cooked al dente and drained" }, { "line_type": "ol", "section": "Procedure", "text": "Season the chicken slices with salt, pepper, and oregano." }, { "line_type": "ol", "section": "Procedure", "text": "Dredge chicken in flour, shaking off excess flour." }, { "line_type": "ol", "section": "Procedure", "text": "Heat a heavy-bottomed skillet or large sauté pan (not non-stick) over high heat until very hot." }, { "line_type": "ol", "section": "Procedure", "text": "Add olive oil." }, { "line_type": "ol", "section": "Procedure", "text": "When oil begins to smoke, add the chicken pieces." }, { "line_type": "ol", "section": "Procedure", "text": "Cook until pieces are seared on both sides (1–2 minutes per side)." }, { "line_type": "ol", "section": "Procedure", "text": "Remove chicken to a plate and keep warm, leaving the oil in the pan." }, { "line_type": "ol", "section": "Procedure", "text": "Add the lemon slices to the hot pan and cook until caramelized (about 1 minute per side)." }, { "line_type": "ol", "section": "Procedure", "text": "Add the artichokes, sun-dried tomatoes, garlic, capers, and red pepper flakes, and sauté for 2 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Add the white wine and cook until reduced to a glaze." }, { "line_type": "ol", "section": "Procedure", "text": "Return the chicken to the pan with the cream, and sauté for 2 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Add the spinach, rosemary, and cooked linguine." }, { "line_type": "ol", "section": "Procedure", "text": "Cook, tossing to combine linguine and sauce, just until spinach is wilted, about 1 minute." }, { "line_type": "ol", "section": "Procedure", "text": "Serve immediately." } ], "title": "Lemon Chicken Pasta", "url": "https://en.wikibooks.org/wiki/Cookbook:Lemon_Chicken_Pasta" }

{ "infobox": { "category": "/wiki/Category:Sauce_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "½ cup vermouth" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup chicken stock" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp lemon juice, strained" }, { "line_type": "ul", "section": "Ingredients", "text": "4 oz (1 stick) chilled butter, cut into 8 pieces" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ cup heavy cream, whipped" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tbsp chopped chives or parsley" }, { "line_type": "ol", "section": "Procedure", "text": "Boil the vermouth, chicken stock and lemon juice in a small non-reactive saucepan until reduced to about 2 tablespoons." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from the heat and beat in two pieces of chilled butter." }, { "line_type": "ol", "section": "Procedure", "text": "Set over a very low heat and beat in the rest of the butter, a piece at a time." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from the heat and stir in the whipped cream and chopped herbs." } ], "title": "Lemon Cream Sauce", "url": "https://en.wikibooks.org/wiki/Cookbook:Lemon_Cream_Sauce" }

{ "infobox": { "category": "/wiki/Category:Dessert_recipes", "difficulty": 2, "servings": null, "time": "15–20 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Lemon curd is a custard-like dessert sauce made with eggs, lemon juice and zest, sugar, and butter. It keeps for up to a week in the refrigerator, and it is excellent on shortbread, biscuits, scones, and English muffins. It can also be used in a variety of other dessert preparations." }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup (120 ml) lemon juice" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons freshly-grated lemon zest" }, { "line_type": "ul", "section": "Ingredients", "text": "⅓ cup (80 g) white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "3 eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup (60 ml) unsalted butter" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pinch salt (optional, to bring out sweetness and flavor of finished product)" }, { "line_type": "ul", "section": "Equipment", "text": "1-quart saucepan" }, { "line_type": "ul", "section": "Equipment", "text": "Whisk" }, { "line_type": "ul", "section": "Equipment", "text": "Measuring cup" }, { "line_type": "ul", "section": "Equipment", "text": "Grater or zester" }, { "line_type": "ul", "section": "Equipment", "text": "Medium-to-large strainer of fine-to-medium mesh" }, { "line_type": "ul", "section": "Equipment", "text": "Rubber spatula" }, { "line_type": "ul", "section": "Equipment", "text": "1-quart mixing bowl" }, { "line_type": "ul", "section": "Equipment", "text": "12-ounce (about 330 g) jar with sealable lid (optional)" }, { "line_type": "ol", "section": "Procedure", "text": "Cut the butter into small chunks." }, { "line_type": "ol", "section": "Procedure", "text": "Put eggs, zest, sugar, and salt into saucepan." }, { "line_type": "ol", "section": "Procedure", "text": "Whisk ingredients in pan until frothy and light in color (1–2 minutes)." }, { "line_type": "ol", "section": "Procedure", "text": "Add lemon juice and whisk for 30 seconds." }, { "line_type": "ol", "section": "Procedure", "text": "Add butter chunks." }, { "line_type": "ol", "section": "Procedure", "text": "Set pan on stove burner, turn on heat to medium-to-low, and start whisking contents so they don't coagulate or stick to bottom of pan." }, { "line_type": "ol", "section": "Procedure", "text": "Whisk constantly until butter melts and mixture thickens, then whisk another two minutes. Do not let mixture boil. It should be quite steamy (about 185°F / 85°C)." }, { "line_type": "ol", "section": "Procedure", "text": "If desired, pour the mixture through the strainer to remove the zest and any other solids. Work the mixture through the strainer with the spatula; rake mixture off bottom of strainer into bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Pour mixture from bowl into jar to within ¼ inch (0.75 cm) from top, taking care not to get mixture on rim, then seal jar with lid." }, { "line_type": "ol", "section": "Procedure", "text": "Refrigerate to thicken the product further. Store in the refrigerator." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Grate only the yellow lemon zest, avoiding the bitter inner white pith." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The curd can also be stored in any other suitable container." } ], "title": "Lemon Curd", "url": "https://en.wikibooks.org/wiki/Cookbook:Lemon_Curd" }

{ "infobox": { "category": "/wiki/Category:Dessert_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "400 grams frozen puff pastry, thawed" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups cream" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup all-purpose flour" }, { "line_type": "ul", "section": "Ingredients", "text": "6 egg yolks" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tsp lemon zest" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp icing sugar" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat oven to 425°F (220°C)." }, { "line_type": "ol", "section": "Procedure", "text": "Roll half the dough out to 14×10-inch rectangle. Use a 4 ½-inch round cookie cutter to out circles." }, { "line_type": "ol", "section": "Procedure", "text": "Press the dough circles into 12 muffin cups. Line each with foil, then fill with pie weights. Freeze about 15 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Bake pastry shells in bottom third of oven for 10 minutes. Remove foil and weights; let cool for 10 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Meanwhile, in microwaveable bowl, whisk together cream, flour, egg yolks, sugar, and lemon zest. Microwave at medium for about 8 minutes, or until it reaches the consistency of pudding, whisking every minute or so." }, { "line_type": "ol", "section": "Procedure", "text": "Strain pudding into bowl; let cool for 5 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Pour pudding into shells. Broil 6 inches from the heat source for 3 minutes. Let cool on rack for 15 minutes" }, { "line_type": "ol", "section": "Procedure", "text": "Remove pastries from pan, and refrigerate for about 4 hours." }, { "line_type": "ol", "section": "Procedure", "text": "Sprinkle with icing sugar and serve." } ], "title": "Lemon Custard Pastry Cups (Pastel de Nada)", "url": "https://en.wikibooks.org/wiki/Cookbook:Lemon_Custard_Pastry_Cups_(Pastel_de_Nada)" }

{ "infobox": { "category": "/wiki/Category:Cake_recipes", "difficulty": 2, "servings": "16", "time": "40 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Lemon drizzle cake is a simple butter cake flavored with lemon zest and juice, and topped with a lemony icing." }, { "line_type": "ul", "section": "Ingredients", "text": "280 g (9.9 oz/2¼ sticks) unsalted butter, plus extra for greasing" }, { "line_type": "ul", "section": "Ingredients", "text": "280 g (9.9 oz/1¼ cups) superfine sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "5 standard eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "Zest and juice of 1 lemon" }, { "line_type": "ul", "section": "Ingredients", "text": "300 g (11 oz/2¼ cups) self-raising flour" }, { "line_type": "ul", "section": "Ingredients", "text": "1½ teaspoons baking powder" }, { "line_type": "ul", "section": "Ingredients", "text": "150 g (5.3 oz/1¼ cups) powdered sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "Juice of ½ lemon" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat the oven to 190 °C (374 °F). Grease and line a 20 cm (7.9 in) square cake tin." }, { "line_type": "ol", "section": "Procedure", "text": "Beat the butter and sugar in a mixing bowl, until soft and fluffy." }, { "line_type": "ol", "section": "Procedure", "text": "Beat in the eggs, one at a time, then lemon juice and zest." }, { "line_type": "ol", "section": "Procedure", "text": "Fold the flour and baking powder into the mixture." }, { "line_type": "ol", "section": "Procedure", "text": "Spoon the mixture into the cake tin." }, { "line_type": "ol", "section": "Procedure", "text": "Bake for 25 minutes until a skewer inserted into the center comes out clean." }, { "line_type": "ol", "section": "Procedure", "text": "Transfer the cake to a wire rack and leave it to cool." }, { "line_type": "ol", "section": "Procedure", "text": "Mix the icing sugar and lemon juice in a bowl until it is thick enough to coat the back of spoon." }, { "line_type": "ol", "section": "Procedure", "text": "Drizzle the icing over the cake." }, { "line_type": "ol", "section": "Procedure", "text": "Enjoy!" } ], "title": "Lemon Drizzle Cake", "url": "https://en.wikibooks.org/wiki/Cookbook:Lemon_Drizzle_Cake" }

{ "infobox": { "category": "/wiki/Category:Frosting_and_icing_recipes", "difficulty": 1, "servings": "6", "time": "½ hour" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 egg yolk" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons lemon juice" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pinch of salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1½ cups confectioner's sugar" }, { "line_type": "ol", "section": "Procedure", "text": "Break the egg yolk into a small bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Add the lemon juice and salt; beat lightly." }, { "line_type": "ol", "section": "Procedure", "text": "Gradually beat in confectioner's sugar." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If you want extra-stiff icing, add a little more powdered sugar." } ], "title": "Lemon Icing", "url": "https://en.wikibooks.org/wiki/Cookbook:Lemon_Icing" }

{ "infobox": { "category": "/wiki/Category:Dessert_recipes", "difficulty": 1, "servings": "4", "time": "Prep: 15 minutesCooking: up to 2 hours" }, "text_lines": [ { "line_type": "p", "section": null, "text": "The impossible pie is so-called because it has no crust but separates into layers while baking. It has a unique taste that is very nice." }, { "line_type": "ul", "section": "Ingredients", "text": "4 eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup lemon juice" }, { "line_type": "ul", "section": "Ingredients", "text": "1⅔ cup milk" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup plain flour" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup shredded coconut (optional)" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat oven to 190°C (375°F)." }, { "line_type": "ol", "section": "Procedure", "text": "Whisk all ingredients until thoroughly mixed. The optimal method is to whisk the wet ingredients first and slowly add the dry ingredients while whisking slowly." }, { "line_type": "ol", "section": "Procedure", "text": "Pour into greased baking dish." }, { "line_type": "ol", "section": "Procedure", "text": "Bake until an inserted skewer comes out clean. It should take at least 45 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Serve hot or cold with ice cream." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Use orange juice instead of lemon." } ], "title": "Lemon Impossible Pie", "url": "https://en.wikibooks.org/wiki/Cookbook:Lemon_Impossible_Pie" }

{ "infobox": { "category": "/wiki/Category:Dessert_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Italian ice, also known as water ice, is a frozen dessert made from either concentrated syrup flavoring or fruit purees." }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups water" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cups light corn syrup" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup white sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "⅔ cup lemon juice" }, { "line_type": "ol", "section": "Procedure", "text": "In heavy, medium-sized saucepan, stir together water, corn syrup, and sugar." }, { "line_type": "ol", "section": "Procedure", "text": "Heat to boiling over medium-high heat. Reduce heat to low and simmer, uncovered, 5 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from heat; cool for 30 minutes. Stir in lemon juice." }, { "line_type": "ol", "section": "Procedure", "text": "Pour mixture into a 9 inch square baking pan. Cover surface with plastic wrap." }, { "line_type": "ol", "section": "Procedure", "text": "Freeze 3–4 hours, or until frozen but still soft in center." }, { "line_type": "ol", "section": "Procedure", "text": "Spoon into blender container; cover. Blend on high speed until mixture becomes white and creamy." }, { "line_type": "ol", "section": "Procedure", "text": "Turn back into the pan. Cover with plastic wrap. Freeze mixture about 3 hours or until firm." } ], "title": "Lemon Italian Ice", "url": "https://en.wikibooks.org/wiki/Cookbook:Lemon_Italian_Ice" }

{ "infobox": { "category": "/wiki/Category:Mayonnaise_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "8 egg yolks" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup extra-virgin olive oil, divided" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp freshly-squeezed lemon juice" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp cayenne pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ tsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ tsp white pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tsp finely-grated lemon zest" }, { "line_type": "ol", "section": "Procedure", "text": "Whisk together all ingredients except for oil in a large bowl." }, { "line_type": "ol", "section": "Procedure", "text": "One tablespoon at a time, slowly drizzle in oil while continually and vigorously whisking. Do not stop whisking, or the mayonnaise may separate." }, { "line_type": "ol", "section": "Procedure", "text": "Keep refrigerated for up to 3 weeks in a nonreactive container." } ], "title": "Lemon Mayonnaise", "url": "https://en.wikibooks.org/wiki/Cookbook:Lemon_Mayonnaise" }

{ "infobox": { "category": "/wiki/Category:Dessert_recipes", "difficulty": 3, "servings": "6–8", "time": "Prep: 45 minutesBaking: ~35 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "This is the American old-fashioned lemon meringue pie with a gel-like filling. If you want a sticky filling, use the British Lemon Meringue Pie recipe instead." }, { "line_type": "ul", "section": "Ingredients", "text": "1½ cups (360 ml) cold water" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (240 g) white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons all-purpose flour" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tablespoons cornstarch" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ teaspoon salt" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup (120 ml) lemon juice (from about 2 lemons or bottled lemon juice)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon lemon zest (from about 2 lemons)" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons butter" }, { "line_type": "ul", "section": "Ingredients", "text": "4 egg yolks, beaten" }, { "line_type": "ul", "section": "Ingredients", "text": "⅛ teaspoon ground turmeric" }, { "line_type": "ul", "section": "Ingredients", "text": "4 egg whites" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ teaspoon cream of tartar" }, { "line_type": "ul", "section": "Ingredients", "text": "6 tablespoons white granulated sugar" }, { "line_type": "ol", "section": "Procedure", "text": "Prepare and bake Grandma's Pie Crust or a ready-made refrigerated or frozen pie crust." }, { "line_type": "ol", "section": "Procedure", "text": "Let cool." }, { "line_type": "ol", "section": "Procedure", "text": "In a saucepan whisk together water, sugar, flour, cornstarch, salt, turmeric, lemon juice and lemon zest. Make sure any flour or cornstarch lumps are stirred until they dissolve." }, { "line_type": "ol", "section": "Procedure", "text": "Cook over medium heat until mixture starts to simmer. Stir constantly." }, { "line_type": "ol", "section": "Procedure", "text": "Add butter, then stir until melted." }, { "line_type": "ol", "section": "Procedure", "text": "Beat egg yolks in a small bowl. Add about ½ cup (120 g) of hot lemon mixture into eggs and stir well. This tempers the egg yolks so they won't scramble when added to the simmering lemon mixture." }, { "line_type": "ol", "section": "Procedure", "text": "Pour tempered egg mixture into pan of simmering lemon mixture. Stir until well mixed." }, { "line_type": "ol", "section": "Procedure", "text": "Continue simmering lemon filling about 2 minutes until it thickens, stirring constantly." }, { "line_type": "ol", "section": "Procedure", "text": "Pour into cooled pie shell and allow to cool while preparing meringue." }, { "line_type": "ol", "section": "Procedure", "text": "Place 4 egg whites in mixer and whip at high speed until they start to foam." }, { "line_type": "ol", "section": "Procedure", "text": "Add cream of tartar to egg whites then, while continuing to beat, add sugar, 1 tablespoon at a time. Beat about 30 seconds between tablespoonfuls of sugar." }, { "line_type": "ol", "section": "Procedure", "text": "Continue to beat meringue until stiff peaks form when beaters are raised from bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Spread meringue over pie, starting on lemon pie filling, using rubber spatula. Spread over edges of crust, completely sealing in the lemon pie filling." }, { "line_type": "ol", "section": "Procedure", "text": "To form peaks in meringue, use the flat side of a rubber spatula to touch the meringue and pull away. Repeat over entire surface of meringue." }, { "line_type": "ol", "section": "Procedure", "text": "Place pie in 350°F (180°C) oven for 15 minutes until high points of meringue are lightly browned." }, { "line_type": "ol", "section": "Procedure", "text": "Serve at room temperature or chilled." }, { "line_type": "ul", "section": "Warnings", "text": "The pie filling is quite hot when pouring it into pie shell." }, { "line_type": "ul", "section": "Warnings", "text": "Keep this pie refrigerated." }, { "line_type": "ul", "section": "Warnings", "text": "In humid weather meringue may \"weep\" (small dots of liquid form on the surface). To lessen this possibility, apply meringue to lemon filling while it is still hot, cool pie to room temperature before refrigerating, and/or use powdered sugar instead of granulated sugar when making the meringue." } ], "title": "Lemon Meringue Pie (American)", "url": "https://en.wikibooks.org/wiki/Cookbook:Lemon_Meringue_Pie_(American)" }

{ "infobox": { "category": "/wiki/Category:Pie_recipes", "difficulty": 3, "servings": "4", "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "These instructions will make a sticky and indulgent lemon meringue pie. If you want the American gel-like centre, use the other recipe instead." }, { "line_type": "ul", "section": "Ingredients", "text": "8 digestive biscuits (plain/tea biscuits)" }, { "line_type": "ul", "section": "Ingredients", "text": "2 imperial tbsp (36 ml / 2.4 US tbsp) butter" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tin (300 ml) sweetened condensed milk" }, { "line_type": "ul", "section": "Ingredients", "text": "1–2 lemons, zested and juiced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 egg yolk" }, { "line_type": "ul", "section": "Ingredients", "text": "3 egg whites" }, { "line_type": "ul", "section": "Ingredients", "text": "6 imperial tbsp (108 ml / 7.2 US tbsp) caster sugar" }, { "line_type": "ol", "section": "Procedure", "text": "Pound the digestive biscuits into crumbs with the end of a rolling pin." }, { "line_type": "ol", "section": "Procedure", "text": "Add sufficient melted butter to the crumbs to make the mixture cohesive. Mix well, then press it into the bottom of a 10 inch (25 cm) diameter, 1 inch deep pie dish. Press down firmly with the tip of a spoon to make the base." }, { "line_type": "ol", "section": "Procedure", "text": "Combine the sweetened condensed milk and egg yolk. Stir gently, then mix in the lemon zest and juice to taste—more will be better, but be careful not to add too much or it will spoil the texture. Do not stir too much." }, { "line_type": "ol", "section": "Procedure", "text": "Pour the filling into the pie dish, covering the biscuit layer." }, { "line_type": "ol", "section": "Procedure", "text": "Whip the egg whites until foamy. Gradually beat in the sugar until you get stiff peaks." }, { "line_type": "ol", "section": "Procedure", "text": "Spoon the meringue into the pie dish, sealing around the edges." }, { "line_type": "ol", "section": "Procedure", "text": "Bake in a moderately cool oven (325 °F / 162 °C) for about 45 minutes until the meringue is a light golden brown. The aim is to cook the meringue and partly cook the centre (unlike, say, Baked Alaska, where only the top of the meringue is flash-cooked)." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from the oven, allow to cool, and place in the refrigerator for 2 hours to set." }, { "line_type": "ol", "section": "Procedure", "text": "Enjoy." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "There are 2 types of lemon meringue pie. The more common version has a lemon \"gel\" in the centre (which is often a luminous yellow colour), and a hard pastry base. The version above is much stickier." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "In an earlier version, the filling used 3 egg yolks. It isn't necessary." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "When making the middle, it's essential to mix in the egg before the lemon. The acidity of the lemon acts on the yolk protein to thicken it; putting in the lemon first (which is tempting if you want to \"add lemon to taste\" without eating raw egg yolk) will cause the yolk to go \"stringy\" on contact." } ], "title": "Lemon Meringue Pie (British)", "url": "https://en.wikibooks.org/wiki/Cookbook:Lemon_Meringue_Pie_(British)" }

{ "infobox": { "category": "/wiki/Category:Pie_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 baked vegan pie crust" }, { "line_type": "ul", "section": "Ingredients", "text": "1¼ cup white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup cornstarch" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ teaspoon agar" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ teaspoon salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 ¼ cup non-dairy milk" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup cold water" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ cup fresh lemon juice" }, { "line_type": "ul", "section": "Ingredients", "text": "1 ½ tablespoons lemon zest" }, { "line_type": "ul", "section": "Ingredients", "text": "⅛ teaspoons turmeric" }, { "line_type": "ul", "section": "Ingredients", "text": "9 teaspoons tapioca starch" }, { "line_type": "ul", "section": "Ingredients", "text": "9 teaspoons potato starch" }, { "line_type": "ul", "section": "Ingredients", "text": "1 ½ teaspoon baking powder" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ teaspoons guar gum" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup + 2 tablespoons cold water" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ teaspoons lemon juice" }, { "line_type": "ol", "section": "Procedure", "text": "Add all the filling ingredients to a saucepan, bring to boil, and whisk for a few minutes. When you can’t stir anymore it’s ready." }, { "line_type": "ol", "section": "Procedure", "text": "Keep the filling warm and covered while preparing the meringue." }, { "line_type": "ol", "section": "Procedure", "text": "Combine the starches, baking powder, guar gum, lemon juice, and about half the water. Whip by hand until stiff peaks start to form." }, { "line_type": "ol", "section": "Procedure", "text": "Add the rest of the water and the sugar slowly, and mix. It should be thick enough that it will have stiff peaks that don’t fall. If it is not thick enough, mix in a little more tapioca starch." }, { "line_type": "ol", "section": "Procedure", "text": "As soon as the meringue is done, pour the filling into the pie crust. While the filling is hot, spread meringue over filling, carefully sealing to edge of crust. Using a rubber spatula, touch flat side of spatula on meringue and pull away. Repeat over entire surface of meringue." }, { "line_type": "ol", "section": "Procedure", "text": "Bake in a 350 °F (180 °C) oven for 10–15 minutes. Cool on rack for 1 hour." }, { "line_type": "ol", "section": "Procedure", "text": "Serve at room temperature or chilled." }, { "line_type": "ul", "section": "Warnings", "text": "The pie filling is quite hot when pouring it into pie shell." } ], "title": "Lemon Meringue Pie (Vegan)", "url": "https://en.wikibooks.org/wiki/Cookbook:Lemon_Meringue_Pie_(Vegan)" }

{ "infobox": { "category": "/wiki/Category:Pastry_recipes", "difficulty": 3, "servings": "10", "time": "10–20 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Mille-feuille (literally \"a thousand leaves/sheets\") is a French pastry made of many puff pastry layers." }, { "line_type": "ul", "section": "Ingredients", "text": "375 g (12 oz) ready-made puff pastry" }, { "line_type": "ul", "section": "Ingredients", "text": "1 egg , beaten" }, { "line_type": "ul", "section": "Ingredients", "text": "2 level tablespoons icing sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "3 egg yolks" }, { "line_type": "ul", "section": "Ingredients", "text": "1 whole egg" }, { "line_type": "ul", "section": "Ingredients", "text": "75 g (4 Tbsp) castor sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "275 ml (1¼ cups) milk" }, { "line_type": "ul", "section": "Ingredients", "text": "40 g (4 Tbsp) plain (all-purpose) flour" }, { "line_type": "ul", "section": "Ingredients", "text": "3 large lemons, zested and juiced" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat the oven to 400 °F (200 °C)." }, { "line_type": "ol", "section": "Procedure", "text": "Unroll the pastry on a lightly floured surface." }, { "line_type": "ol", "section": "Procedure", "text": "Trim the pastry so that you are left with a rectangle approximately 23 x 25.5 cm." }, { "line_type": "ol", "section": "Procedure", "text": "Roll out the larger piece of pastry to a 30 cm square, making sure you use a very even, gentle pressure on the rolling pin so that you end up with nice even edges." }, { "line_type": "ol", "section": "Procedure", "text": "Grease a baking sheet and use the rolling pin to transfer the pastry to the baking sheet." }, { "line_type": "ol", "section": "Procedure", "text": "Prick the surface of the pastry with a fork. Brush the pastry all over with the beaten egg." }, { "line_type": "ol", "section": "Procedure", "text": "Place the baking sheet on a high shelf in the oven and bake for 12–15 minutes until crisp and golden." }, { "line_type": "ol", "section": "Procedure", "text": "To get it extra crisp, heat the oven to its highest setting, sift 1 teaspoon of the icing sugar all over the pastry, and flash it under the grill." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from the grill and, using a sharp knife, cut the square into three equal strips." }, { "line_type": "ol", "section": "Procedure", "text": "Turn the strips over, sift the rest of the icing sugar over them, and then flash them under the grill again." }, { "line_type": "ol", "section": "Procedure", "text": "Cool on a wire rack, then store in a polythene box, each layer separated with greaseproof paper." }, { "line_type": "ol", "section": "Procedure", "text": "Place the egg yolks and whole egg into a roomy bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Use an electric mixer to whip the eggs together with the castor sugar until the mixture is pale, thick and creamy (4–5 minutes). Add the milk as you mix." }, { "line_type": "ol", "section": "Procedure", "text": "Sift the flour onto the mixture and whisk again until smooth." }, { "line_type": "ol", "section": "Procedure", "text": "Add the lemon zest and juice." }, { "line_type": "ol", "section": "Procedure", "text": "Place a pastry strip on the plate, and cover with half the lemon filling." }, { "line_type": "ol", "section": "Procedure", "text": "Put the second pastry strip on the creme, and cover with the remaining lemon filling." }, { "line_type": "ol", "section": "Procedure", "text": "Finally, top with the final pastry strip." } ], "title": "Lemon Mille-feuille", "url": "https://en.wikibooks.org/wiki/Cookbook:Lemon_Mille-feuille" }

{ "infobox": { "category": "/wiki/Category:Indian_recipes", "difficulty": null, "servings": null, "time": "Preparation: 20 minutesFermentation: 1 to 2 months" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Lemon pickle is a traditional condiment used with Indian food. Many pickle recipes from India have oil to help preserve the pickle, but this recipe uses no oil." }, { "line_type": "ul", "section": "Ingredients", "text": "12 small or 6 large lemons (thin skins preferred)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 large or 2 small lemons, juiced" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup salt" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup red chile powder" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tsp turmeric powder" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp fenugreek seed" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp black mustard seed" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ tsp asafoetida powder (omit for gluten-free version)" }, { "line_type": "ol", "section": "Procedure", "text": "Wash the lemons and dry them well, leaving no water on the lemons. Trim off the stalk and any odd bits." }, { "line_type": "ol", "section": "Procedure", "text": "Cut the lemons in to small pieces about 2 cm (¾ inch) on each side, and place in a bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Dry-roast the fenugreek, black mustard, and asafoetida together in a pan on a medium heat for about 5 minutes. Don't burn them!" }, { "line_type": "ol", "section": "Procedure", "text": "Grind the roasted spices in a grinder or a mortar and pestle." }, { "line_type": "ol", "section": "Procedure", "text": "Add the ground spices, turmeric powder, salt, sugar and chili powder to the bowl and mix together well." }, { "line_type": "ol", "section": "Procedure", "text": "Pack the mixture into a 2 litre (2 quart) jar, or use a couple of smaller jars. Don't fill quite to the top—allow at least 1 cm space." }, { "line_type": "ol", "section": "Procedure", "text": "Sit the jar where it will get the heat of the sun. Bring the jar inside in the evening, and put it back out in the morning. Do this for at least a month in summer, two months in winter. The warmth of the sun will help the pickle to ferment." }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "Don't worry about the amount of sugar in the recipe, because it will be fermented away over time." }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "Asafoetida powder generally has wheat flour added to it to help it flow well. You can omit this ingredient if you want to make it gluten-free." }, { "line_type": "ul", "section": "External links", "text": "Lemon Pickle without cooking, the inspiration for this recipe" }, { "line_type": "ul", "section": "External links", "text": "Making Lemon Pickle Recipes" } ], "title": "Lemon Pickle I", "url": "https://en.wikibooks.org/wiki/Cookbook:Lemon_Pickle_I" }

{ "infobox": { "category": "/wiki/Category:Indian_recipes", "difficulty": null, "servings": null, "time": "Preparation: 20 minutesMaturation: 1 month" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Lemon pickle is a traditional condiment used with Indian food. Many pickle recipes from India have oil to help preserve the pickle, but this recipe uses no oil." }, { "line_type": "ul", "section": "Ingredients", "text": "8 small or 4 large lemons" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup salt" }, { "line_type": "ul", "section": "Ingredients", "text": "¼–½ cup sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "4 small green chiles, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon yellow mustard seed" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon ground ginger" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon fenugreek seed" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ teaspoon turmeric powder" }, { "line_type": "ul", "section": "Ingredients", "text": "1–2 star anise pods" }, { "line_type": "ol", "section": "Procedure", "text": "Cut lemons into small pieces, and place in a bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Cover with salt and set aside for at least 4 hours (24 is better)." }, { "line_type": "ol", "section": "Procedure", "text": "Dry-roast the yellow mustard seeds, fenugreek seeds, star anise, and chopped chilis in a pan over high heat, shaking constantly—don't burn them!" }, { "line_type": "ol", "section": "Procedure", "text": "Strain the juice from the lemons into a small saucepan, add the turmeric, ginger and sugar, and simmer for 2–3 minutes until the sugar has dissolved. If there isn't enough juice, add 1–2 tablespoons water." }, { "line_type": "ol", "section": "Procedure", "text": "Add the spices and sugar mixture to the bowl of lemons, and mix together well." }, { "line_type": "ol", "section": "Procedure", "text": "Pack into a pint jar, pressing the pieces in if needed, to ensure that the liquid covers all the lemon pieces." }, { "line_type": "ol", "section": "Procedure", "text": "Set aside to mature for 1 month." }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "If you don't have fresh chilis, add some dried chilis or chili powder. The pickle in the photo has three whole dried chilis in it." } ], "title": "Lemon Pickle II", "url": "https://en.wikibooks.org/wiki/Cookbook:Lemon_Pickle_II" }

{ "infobox": { "category": "/wiki/Category:Muffin_recipes", "difficulty": null, "servings": null, "time": "24 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "This delicious muffin recipe is a treat for a special morning." }, { "line_type": "ul", "section": "Ingredients", "text": "⅓ cup (80 ml) milk" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup (60 ml) vegetable oil" }, { "line_type": "ul", "section": "Ingredients", "text": "⅔ cup (160 ml) nonfat lemon yogurt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 egg" }, { "line_type": "ul", "section": "Ingredients", "text": "1 ¾ cups (300 g) all-purpose flour" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup (60 g) white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp poppy seeds" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp lemon zest" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ tsp lemon extract" }, { "line_type": "ul", "section": "Ingredients", "text": "2½ tsp baking powder" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp baking soda" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup (120 g) confectioners' sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "2 ½ tsp lemon juice" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat the oven to 400°F (200°C)." }, { "line_type": "ol", "section": "Procedure", "text": "Grease a 12-cup muffin tin with cold butter." }, { "line_type": "ol", "section": "Procedure", "text": "Sift the flour, sugar, poppy seeds, lemon zest, lemon extract, baking powder, and salt into a medium bowl." }, { "line_type": "ol", "section": "Procedure", "text": "In a separate bowl, mix the milk, oil, lemon yogurt, and egg together." }, { "line_type": "ol", "section": "Procedure", "text": "Fold the dry ingredients into the wet mixture in three steps. Take care not to over-mix the batter." }, { "line_type": "ol", "section": "Procedure", "text": "Divide the batter between the muffin cups." }, { "line_type": "ol", "section": "Procedure", "text": "Bake for 16 minutes, or until golden brown. Muffins should be springy to the touch and a toothpick stuck in will come out clean." }, { "line_type": "ol", "section": "Procedure", "text": "While muffins are baking, prepare the glaze: Stir confectioners' sugar with the lemon juice until smooth." }, { "line_type": "ol", "section": "Procedure", "text": "Drizzle muffins with glaze." }, { "line_type": "ol", "section": "Procedure", "text": "Let cool on rack for 10 minutes and remove from muffin tin." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "⅛ cup (30 g) sliced almonds can be sprinkled on after glazing for artistic flair." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Fresh Fruit and Yogurt Parfait: Slice your muffins in half and layer them with fresh berries, yogurt, and a drizzle of honey for a refreshing breakfast." } ], "title": "Lemon Poppy Seed Muffins (Glazed)", "url": "https://en.wikibooks.org/wiki/Cookbook:Lemon_Poppy_Seed_Muffins_(Glazed)" }

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

{ "infobox": { "category": "/wiki/Category:Cake_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon butter, softened, for greasing pan" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon flour for dusting pan" }, { "line_type": "ul", "section": "Ingredients", "text": "1½ cups cake flour" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon baking powder" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon salt" }, { "line_type": "ul", "section": "Ingredients", "text": "16 tablespoons unsalted butter, softened" }, { "line_type": "ul", "section": "Ingredients", "text": "1¼ cups white sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons grated zest from 2 medium lemons" }, { "line_type": "ul", "section": "Ingredients", "text": "2 teaspoons juice from same 2 lemons" }, { "line_type": "ul", "section": "Ingredients", "text": "4 large eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "1½ teaspoons vanilla extract" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup juice from 1–2 medium lemons" }, { "line_type": "ol", "section": "Procedure", "text": "Adjust oven rack to middle position and heat oven to 350 °F." }, { "line_type": "ol", "section": "Procedure", "text": "Grease a 9x5-inch Pyrex loaf pan with 1 tablespoon softened butter; dust with 1 tablespoon cake flour, tapping out excess." }, { "line_type": "ol", "section": "Procedure", "text": "In a medium bowl, whisk together flour, baking powder, and salt; set aside." }, { "line_type": "ol", "section": "Procedure", "text": "In glass measuring cup or microwave-safe bowl, microwave butter, covered with plastic wrap, in 30-second bursts until melted. Whisk melted butter thoroughly." }, { "line_type": "ol", "section": "Procedure", "text": "In food processor, pulse sugar and lemon zest until combined. Add lemon juice, eggs, and vanilla; process until combined. With processor running, drizzle melted butter through feed tube. Transfer mixture to large bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Sift flour mixture over batter in three steps, gently whisking after each addition." }, { "line_type": "ol", "section": "Procedure", "text": "Pour batter into prepared pan and bake 15 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Reduce oven temperature to 325 °F and continue to bake until deep golden brown and a skewer inserted in center comes out clean (about 35 minutes), rotating pan halfway through baking time." }, { "line_type": "ol", "section": "Procedure", "text": "Cool in pan for 10 minutes, then turn cake onto wire rack, poke on top and sides with a toothpick or skewer, and brush on lemon glaze (see below). Cool to room temperature (at least 1 hour)." }, { "line_type": "ol", "section": "Procedure", "text": "While cake is cooling, bring sugar and lemon juice to boil in small nonreactive saucepan, stirring occasionally to dissolve sugar." }, { "line_type": "ol", "section": "Procedure", "text": "Reduce heat to low and simmer until thickened slightly, about 2 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Brush glaze onto cake." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Once cooled, cake can be wrapped tightly in plastic wrap and stored at room temperature for up to 5 days." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Lemon-Poppy seed Pound Cake: Follow the above recipe through step 2. Toss 1 tablespoon flour mixture with ⅔ cup poppy seeds in small bowl; set aside. Continue with recipe from step 3, folding poppy seed mixture into batter after flour is incorporated." } ], "title": "Lemon Pound Cake", "url": "https://en.wikibooks.org/wiki/Cookbook:Lemon_Pound_Cake" }

{ "infobox": { "category": "/wiki/Category:Dessert_recipes", "difficulty": 3, "servings": "6", "time": "1 hour" }, "text_lines": [ { "line_type": "p", "section": null, "text": "This recipe is adapted from the public domain cookbook Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats.[1]" }, { "line_type": "ul", "section": "Ingredients", "text": "Zest and juice of 1 large lemon" }, { "line_type": "ul", "section": "Ingredients", "text": "3 eggs, beaten" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup (110 g/3.9 oz) caster sugar, plus extra for dusting" }, { "line_type": "ul", "section": "Ingredients", "text": "1 stick (125 g/4.4 oz) unsalted butter, softened, plus extra for greasing" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup (60 ml/2 fl oz) white wine" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup (60 ml/2.0 US fl oz) brandy" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon rose water" }, { "line_type": "ul", "section": "Ingredients", "text": "1 sheet (450 g/16 oz) ready-rolled puff pastry" }, { "line_type": "ul", "section": "Ingredients", "text": "All-purpose flour for dusting" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat the oven to 180 °C (356 °F)." }, { "line_type": "ol", "section": "Procedure", "text": "Cream the butter and sugar in a mixing bowl until light and fluffy." }, { "line_type": "ol", "section": "Procedure", "text": "Beat in the eggs, then the wine and brandy." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in lemon zest and juice." }, { "line_type": "ol", "section": "Procedure", "text": "Grease a ovenproof bowl. Unroll the pastry on a floured surface." }, { "line_type": "ol", "section": "Procedure", "text": "Cut out a circle just large enough to cover the surface of the bowl, and line the bowl with pastry." }, { "line_type": "ol", "section": "Procedure", "text": "Pour in the mixture." }, { "line_type": "ol", "section": "Procedure", "text": "Bake for 30 minutes until the top is a light brown in color." }, { "line_type": "ol", "section": "Procedure", "text": "Take the pudding out of the oven and leave it to cool." }, { "line_type": "ol", "section": "Procedure", "text": "Dust the pudding with a little extra sugar." } ], "title": "Lemon Puddings (Baked)", "url": "https://en.wikibooks.org/wiki/Cookbook:Lemon_Puddings_(Baked)" }

{ "infobox": { "category": "/wiki/Category:Rice_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Lemon rice is a specialty of the South Indian coastal state of Tamil Nadu." }, { "line_type": "ul", "section": "Ingredients", "text": "4 cups cooked white rice" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp mustard seeds" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tbsp sesame oil (also called til/gingely oil or NaLEnnai)" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp split peas" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp groundnuts (peanuts)" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp asafoetida (heengh/perungayum)" }, { "line_type": "ul", "section": "Ingredients", "text": "3–4 dry red chillies, broken into pieces" }, { "line_type": "ul", "section": "Ingredients", "text": "4–5 curry leaves" }, { "line_type": "ul", "section": "Ingredients", "text": "2 lemons, juiced, or 4 tbsp lemon concentrate" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp turmeric powder" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ tbsp salt" }, { "line_type": "ol", "section": "Procedure", "text": "Heat the oil in a pan." }, { "line_type": "ol", "section": "Procedure", "text": "Add groundnuts and split-peas, and fry until golden brown." }, { "line_type": "ol", "section": "Procedure", "text": "Add mustard seeds, asafoetida, curry leaves, and red chillies. Wait until the mustard seeds sputter." }, { "line_type": "ol", "section": "Procedure", "text": "Mix in a little salt, turmeric powder and lemon concentrate." }, { "line_type": "ol", "section": "Procedure", "text": "Let it boil and reduce." }, { "line_type": "ol", "section": "Procedure", "text": "Remove pan from stove, add to the rice, and mix well." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Add a little oil to the raw rice before cooking it. This gives it a better texture." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Serve with potato chips or pickles." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "1 tsp sesame seeds can be roasted and added for more taste." }, { "line_type": "ul", "section": "External links", "text": "How to make Lemon Rice - video demonstration" } ], "title": "Lemon Rice", "url": "https://en.wikibooks.org/wiki/Cookbook:Lemon_Rice" }

{ "infobox": { "category": "/wiki/Category:Pork_recipes", "difficulty": 1, "servings": "8 servings", "time": "About an hour" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 medium onion, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoon olive or canola oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon lemon juice" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon minced fresh rosemary" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon minced fresh thyme" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon grated lemon peel" }, { "line_type": "ul", "section": "Ingredients", "text": "1 garlic clove, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon salt" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "2 ea. (2 lb / 900 g) pork tenderloins" }, { "line_type": "ol", "section": "Procedure", "text": "Combine the chopped onion, oil, lemon juice, rosemary, thyme, lemon peel, minced garlic, salt, and pepper. Rub this mixture over tenderloins." }, { "line_type": "ol", "section": "Procedure", "text": "Let the tenderloins marinate, refrigerated, for as long as you want, or just immediately proceed with cooking." }, { "line_type": "ol", "section": "Procedure", "text": "Place the meat on a rack in a shallow roasting pan." }, { "line_type": "ol", "section": "Procedure", "text": "Bake uncovered at 400°F (205°C) or until a meat thermometer reads 160°F (70°C)." }, { "line_type": "ol", "section": "Procedure", "text": "Cover with foil and let stand 10 minutes before slicing." } ], "title": "Lemon Rosemary Pork Tenderloin", "url": "https://en.wikibooks.org/wiki/Cookbook:Lemon_Rosemary_Pork_Tenderloin" }

{ "infobox": { "category": "/wiki/Category:Beverage_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 cup water" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tablespoons fresh lemon juice" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pinch salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Black pepper to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Black salt to taste" }, { "line_type": "ol", "section": "Procedure", "text": "Mix lemon juice and water." }, { "line_type": "ol", "section": "Procedure", "text": "Add sugar and salt." }, { "line_type": "ol", "section": "Procedure", "text": "Add black pepper and black salt to taste." }, { "line_type": "ol", "section": "Procedure", "text": "Stir well and serve over ice." } ], "title": "Lemon Sharbat", "url": "https://en.wikibooks.org/wiki/Cookbook:Lemon_Sharbat" }

{ "infobox": { "category": "/wiki/Category:Cake_recipes", "difficulty": 3, "servings": "4", "time": "1 hour" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 cup (225 g/7.9 oz) granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tablespoons flour" }, { "line_type": "ul", "section": "Ingredients", "text": "1 lemon, zested and juiced" }, { "line_type": "ul", "section": "Ingredients", "text": "2 eggs, separated" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon butter" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pinch of salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (250 ml/8.5 oz) milk" }, { "line_type": "ol", "section": "Procedure", "text": "Lightly beat egg yolks." }, { "line_type": "ol", "section": "Procedure", "text": "Mix the sugar and flour together, then add the lemon juice and zest, yolks, butter and salt." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the milk and mix well." }, { "line_type": "ol", "section": "Procedure", "text": "Whip the egg whites until stiff and fold into the first mixture." }, { "line_type": "ol", "section": "Procedure", "text": "Pour batter into custard cups or ramekins." }, { "line_type": "ol", "section": "Procedure", "text": "Set the cups in a pan of hot water and bake at 350 °F (177 °C) for about 40 minutes." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The sponge may also be baked in a pie shell." } ], "title": "Lemon Sponge", "url": "https://en.wikibooks.org/wiki/Cookbook:Lemon_Sponge" }

{ "infobox": { "category": "/wiki/Category:Cookie_recipes", "difficulty": 2, "servings": null, "time": "55–60 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "A wonderful square recipe with the flavor of lemon." }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups (480 ml) all-purpose flour" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ cup (180 ml) powdered sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (240 ml/g) margarine (softened)" }, { "line_type": "ul", "section": "Ingredients", "text": "4 eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "⅓ cup (80 ml) lemon juice" }, { "line_type": "ul", "section": "Ingredients", "text": "1 ½ cup (360 ml) white sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup (60 ml) all-purpose flour" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon (5 ml) baking soda" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon (15 ml) grated lemon peel (zest)" }, { "line_type": "ul", "section": "Ingredients", "text": "Powdered sugar, as needed" }, { "line_type": "ol", "section": "Procedure", "text": "Combine flour and sugar in a medium mixing bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Cut in margarine until mixture resembles fine crumbs." }, { "line_type": "ol", "section": "Procedure", "text": "Press firmly into a greased square (8 x 8 or 9 x 9-inch) pan." }, { "line_type": "ol", "section": "Procedure", "text": "Bake at 350°F (180°C) for about 20–30 minutes, until lightly browned. Prepare the topping in the meantime." }, { "line_type": "ol", "section": "Procedure", "text": "Beat eggs in large mixing bowl until frothy. Stir in the lemon juice and rind." }, { "line_type": "ol", "section": "Procedure", "text": "In another bowl, stir together the sugar, flour, and baking powder." }, { "line_type": "ol", "section": "Procedure", "text": "Add dry mixture to wet mixture. Stir until just moistened." }, { "line_type": "ol", "section": "Procedure", "text": "Spread evenly over the hot base, and return to oven to bake for 20–25 minutes, or until set." }, { "line_type": "ol", "section": "Procedure", "text": "Let squares cool before removing from pan and cutting. Dust with powdered sugar." } ], "title": "Lemon Squares", "url": "https://en.wikibooks.org/wiki/Cookbook:Lemon_Squares" }

{ "infobox": { "category": "/wiki/Category:Beverage_recipes", "difficulty": 1, "servings": null, "time": "10 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Lemonade is a sweetened beverage made from lemons, sugar, and water. It is popular in the United States during the spring and summer, when it is generally served chilled with ice. In some countries, the word 'lemonade' is also used to describe any clear carbonated drink; in others, it means any fruit-flavored soda." }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (250 ml/8.5 oz) fresh lemon juice" }, { "line_type": "ul", "section": "Ingredients", "text": "¾–1 cup (160–225 g/5.6–7.9 oz) white or turbinado sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "5–6 cups (1.2–1.5 L) water" }, { "line_type": "ul", "section": "Special equipment", "text": "Citrus reamer" }, { "line_type": "ol", "section": "Procedure", "text": "Combine the lemon juice and sugar in a pitcher or jug. Stir until the sugar is dissolved." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the water." }, { "line_type": "ol", "section": "Procedure", "text": "Chill and/or serve over ice." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Using turbinado sugar will result in a golden-brown color and mild caramel flavor." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Because sugar dissolves easier in warm liquid, you may want to heat some of the water and dissolve the sugar in it before combining with the remaining ingredients." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Hard lemonade incorporates an alcoholic spirit, such as tequila, gin, or vodka to the lemonade." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Various fruits, such as strawberries and raspberries can be added for color and flavor. A small amount of beet juice results in pink lemonade with little change in flavor." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Herbs such as mint, borage, lavender, and lemon verbena can change the aroma of the drink." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Including the lemon peels, bruised and sliced, gives more bite and a stronger aroma." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Other citrus fruits can be used, including lime, orange, and grapefruit. Sugar and water content should be adjusted to taste. In American parlance, these are not technically lemonades, but limeade, orangeade, etc." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The sugar can be replaced by other alternative sweeteners." } ], "title": "Lemonade", "url": "https://en.wikibooks.org/wiki/Cookbook:Lemonade" }

{ "infobox": { "category": "/wiki/Category:Beverage_recipes", "difficulty": 1, "servings": null, "time": "15 minutes" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "about 6 medium lemons, juiced to yield 1 cup (250 ml/8.5 oz) juice" }, { "line_type": "ul", "section": "Ingredients", "text": "3¼ cups (850 ml/29 oz) water" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ cup superfine sugar (160 g/5.6 oz)" }, { "line_type": "ol", "section": "Procedure", "text": "Juice the lemons on a citrus reamer. Rolling the lemons on the counter with moderate pressure prior to juicing will result in more juice from each lemon. Try to keep out the seeds. If you prefer lemonade with no pulp, strain the juice to remove it." }, { "line_type": "ol", "section": "Procedure", "text": "Dissolve the sugar in the water. Heat may be helpful if using a large amount of sugar." }, { "line_type": "ol", "section": "Procedure", "text": "Combine the juice and sugar water in a pitcher. Stir well." }, { "line_type": "ol", "section": "Procedure", "text": "Chill or serve over ice cubes." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The sugar can be adjusted by ± ¼ cup (55 g/1.9 oz)." } ], "title": "Lemonade (Extra-sour)", "url": "https://en.wikibooks.org/wiki/Cookbook:Lemonade_(Extra-sour)" }

{ "infobox": { "category": "/wiki/Category:German_recipes", "difficulty": 3, "servings": "2–3", "time": "1 hour" }, "text_lines": [ { "line_type": "p", "section": null, "text": "This lentil and sausage stew is intended for eating with spätzle. It is a slightly modified recipe; the traditional one has no tomato and honey. But, as with many \"national meals,\" there are different opinions. Try different variations until you get your own taste for it; the most important things for a traditional taste are the vinegar and the bay leaves." }, { "line_type": "ul", "section": "Ingredients", "text": "250 grams dry brown lentils" }, { "line_type": "ul", "section": "Ingredients", "text": "1 litre water for the lentils (needed for the sauce; don't use more)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 carrot, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 onion, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "2–3 potatoes, peeled" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cloves of garlic" }, { "line_type": "ul", "section": "Ingredients", "text": "2 pairs of scalded sausage, whole or in pieces" }, { "line_type": "ul", "section": "Ingredients", "text": "1 large piece of smoked pork belly" }, { "line_type": "ul", "section": "Ingredients", "text": ">1 bay leaf" }, { "line_type": "ul", "section": "Ingredients", "text": "40 grams butter" }, { "line_type": "ul", "section": "Ingredients", "text": "40 grams flour" }, { "line_type": "ul", "section": "Ingredients", "text": "½ litre water" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon tomato paste" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons red wine vinegar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon honey" }, { "line_type": "ul", "section": "Ingredients", "text": "about 1 teaspoon salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper" }, { "line_type": "ul", "section": "Special equipment", "text": "Medium-sized pot" }, { "line_type": "ul", "section": "Special equipment", "text": "Small pot" }, { "line_type": "ul", "section": "Special equipment", "text": "Sieve" }, { "line_type": "ol", "section": "Procedure", "text": "Wash the lentils in sieve and cook them over low heat in the 1 litre of water for 40–50 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "About 20 minutes before the end of the cooking, add the carrot, onion, potatoes, garlic, sausages, bay leaf, and pork belly." }, { "line_type": "ol", "section": "Procedure", "text": "After cooking, put the pot on the side and keep it warm." }, { "line_type": "ol", "section": "Procedure", "text": "Melt the butter in the little pot, add the flour, and cook carefully until brown, stirring the whole time." }, { "line_type": "ol", "section": "Procedure", "text": "Slowly and gradually add the ⅓ litre water, and bring to a boil." }, { "line_type": "ol", "section": "Procedure", "text": "Add the tomato paste, vinegar, and honey. Season with salt and pepper to your liking." }, { "line_type": "ol", "section": "Procedure", "text": "Stir the sauce into the lentils, mix well, and keep warm." }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "Perhaps at first you will think, \"how can vinegar go in this stew?\"; you will be surprised how well it fits, so don't be shy with it. You can also serve additional vinegar along with the meal." }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "Before eating, pick out the bay leaves." }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "Like many stews, lentil stew should be re-heated and tastes better the next day." } ], "title": "Lentil and Sausage Stew", "url": "https://en.wikibooks.org/wiki/Cookbook:Lentil_and_Sausage_Stew" }

{ "infobox": { "category": null, "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Originally posted to Foodista by user dad1337. Foodista recipes are released under a CC-BY license." }, { "line_type": "ul", "section": "Ingredients", "text": "1½ cups dried lentils, picked through" }, { "line_type": "ul", "section": "Ingredients", "text": "3–4 cups water or vegetable stock" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp garlic salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp butter" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 medium to large carrot, finely diced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 stalk celery, finely diced" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp minced onion" }, { "line_type": "ul", "section": "Ingredients", "text": "4 tbsp dried parsley" }, { "line_type": "ul", "section": "Ingredients", "text": "1–2 tbsp Worcestershire sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "2 whole eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "¼–1 cup plain or Italian bread crumbs" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper to taste" }, { "line_type": "ol", "section": "Preparation", "text": "Place the lentils in a large saucepan, and add water or stock so that it covers the lentils by at least 2 inches (check the cooking instructions for the type of lentil you are using, as some may require soaking before cooking)." }, { "line_type": "ol", "section": "Preparation", "text": "Cook for the approximate time as suggested by the lentil package (usually 30–45 minutes at a boil)." }, { "line_type": "ol", "section": "Preparation", "text": "Place the cooked lentils into a fine sieve and allow to drain and cool." }, { "line_type": "ol", "section": "Preparation", "text": "Sauté the carrot and celery in the butter and oil over medium heat until softened (about 10 minutes)." }, { "line_type": "ol", "section": "Preparation", "text": "Just before the carrot and celery are done, add the dried onion and parsley." }, { "line_type": "ol", "section": "Preparation", "text": "Place the drained and cooled lentils in a large bowl, add the carrot mixture, and mash everything with a potato masher. Don't over-mash; it is fine to leave some of the lentils whole." }, { "line_type": "ol", "section": "Preparation", "text": "Taste and adjust seasoning if necessary." }, { "line_type": "ol", "section": "Preparation", "text": "Add the eggs and about ¼ cup bread crumbs, and stir to combine all the ingredients. Continue to add bread crumbs until you have a slightly moist but not wet mixture." }, { "line_type": "ol", "section": "Preparation", "text": "Form mixture into patties. Place the formed patties onto a plate and layer with waxed paper in between. Cover and refrigerate for at least 1 hour." }, { "line_type": "ol", "section": "Preparation", "text": "To cook, it is best to use either a large sauté pan or a griddle on the grill—these burgers don't do well on grill grates. Cook over medium to medium-high heat until warmed through and a nice crust has formed on the outside. Depending on the thickness of the burgers, this will take anywhere from 3–7 minutes per side." }, { "line_type": "ol", "section": "Preparation", "text": "To serve, you can place on a bun with the usual accoutrements or go crazy with whatever you think will go (garlic aioli, roasted peppers, etc). You could also serve without the bun with grilled pineapple, barbecue sauce, etc—the choices are endless." } ], "title": "Lentil Burgers", "url": "https://en.wikibooks.org/wiki/Cookbook:Lentil_Burgers" }

{ "infobox": { "category": "/wiki/Category:Vegetarian_recipes", "difficulty": 3, "servings": "4", "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Lentil rice loaf isn't exactly a meatloaf imitation, but it is a hearty version of a vegetarian classic." }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup lentils" }, { "line_type": "ul", "section": "Ingredients", "text": "2½ cups vegetable stock" }, { "line_type": "ul", "section": "Ingredients", "text": "1 bay leaf" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup brown rice (not all will be used)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 egg, beaten" }, { "line_type": "ul", "section": "Ingredients", "text": "About 2 tablespoons seasoned bread crumbs" }, { "line_type": "ul", "section": "Ingredients", "text": "½ finely-chopped onion" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon olive oil" }, { "line_type": "ol", "section": "Procedure", "text": "Combine the lentils and the bay leaf with 1½ cups of the stock. Cover and simmer for approximately 45 minutes, or until lentils are tender but not falling apart (they should offer slight resistance to the bite). You may need to add additional stock during cooking; the lentils should remain covered." }, { "line_type": "ol", "section": "Procedure", "text": "Meanwhile, cook the brown rice in 1 cup of the stock: bring the stock to a boil, add rice, reduce heat to low, cover, and cook at the lowest heat for 50 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Empty about three-quarters of the rice into a bowl, along with lentils. A little liquid from the lentils should be added—maybe 2–3 tablespoons worth, but not too much." }, { "line_type": "ol", "section": "Procedure", "text": "Add the egg, onion, olive oil, and bread crumbs to the lentil-rice mixture. Adjust ratio of rice to lentils by adding more rice if desired. Mix in bread crumbs until mixture holds together." }, { "line_type": "ol", "section": "Procedure", "text": "Place mixture in a small greased baking dish, and bake at 350°F for 35 minutes, or until a crust is formed around the edge." }, { "line_type": "ol", "section": "Procedure", "text": "Allow to cool for at least 10 minutes before cutting and serving." } ], "title": "Lentil Rice Loaf", "url": "https://en.wikibooks.org/wiki/Cookbook:Lentil_Rice_Loaf" }

{ "infobox": { "category": "/wiki/Category:Soup_recipes", "difficulty": null, "servings": "4", "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1–2 tablespoons olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 onion, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "2 carrots, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cloves garlic, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "½ lb dry red lentils" }, { "line_type": "ul", "section": "Ingredients", "text": "6 cups water or stock" }, { "line_type": "ul", "section": "Ingredients", "text": "1 bay leaf" }, { "line_type": "ol", "section": "Procedure", "text": "Finished lentil soup, with potatoes, parsley, and dill addedPick over the lentils to remove any debris if needed. Rinse well." }, { "line_type": "ol", "section": "Procedure", "text": "Heat the olive oil in a large pan over medium heat. Once oil is hot, add the onion and carrots. Sauté for a few minutes, until the vegetables have started to soften, then add the garlic." }, { "line_type": "ol", "section": "Procedure", "text": "Add the lentils, bay leaf, and water to the pot. Simmer over low-medium heat for 20–30 minutes until lentils are softened." }, { "line_type": "ol", "section": "Procedure", "text": "Serve hot." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Herbs and/or spices can be added to the sautéing vegetables, such as cumin, thyme, oregano, and/or red pepper flakes." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Hot sauce can be added to taste. Freshly-squeezed lemon juice is a nice addition, preferably immediately before serving." } ], "title": "Lentil Soup", "url": "https://en.wikibooks.org/wiki/Cookbook:Lentil_Soup" }

{ "infobox": { "category": "/wiki/Category:Soup_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Alexandra soup is a puréed vegetable soup, containing lentils, barley, and tomato. It makes for a warming meal." }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (240 ml) lentils" }, { "line_type": "ul", "section": "Ingredients", "text": "2 heaped tablespoons (30 ml) barley" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon (15 ml) butter" }, { "line_type": "ul", "section": "Ingredients", "text": "1 onion, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "3 cups (720 ml) water" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tomatoes, peeled, seeded, and diced" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper, to taste" }, { "line_type": "ol", "section": "Preparation", "text": "Soak the lentils and barley together overnight, then drain. This step is optional." }, { "line_type": "ol", "section": "Preparation", "text": "Fry the onion in the butter until soft." }, { "line_type": "ol", "section": "Preparation", "text": "Add the lentils, barley, and water." }, { "line_type": "ol", "section": "Preparation", "text": "Cook until the lentils are tender—this will take longer if grains are not soaked." }, { "line_type": "ol", "section": "Preparation", "text": "Add the tomatoes when the soup is almost ready." }, { "line_type": "ol", "section": "Preparation", "text": "Purée with a food mill, blender, or food processor." }, { "line_type": "ol", "section": "Preparation", "text": "Reheat and adjust the seasoning." } ], "title": "Lentil, Barley, and Tomato Soup", "url": "https://en.wikibooks.org/wiki/Cookbook:Lentil,_Barley,_and_Tomato_Soup" }

{ "infobox": { "category": "/wiki/Category:Stew_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "This creates a healthy, inexpensive and easy stew with depths of flavor. This recipe is fairly low on the heat scale, but feel free to add more cayenne pepper to up its spiciness. It is excellent served with chapatis or rice." }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup red split lentils" }, { "line_type": "ul", "section": "Ingredients", "text": "4 cups water" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 bay leaf" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon margarine" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "2 large potatoes, cut into ½ inch cubes" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon turmeric" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon cayenne pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "28 ounces canned diced tomatoes" }, { "line_type": "ul", "section": "Ingredients", "text": "2 teaspoons garam masala" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon honey or sugar" }, { "line_type": "ol", "section": "Procedure", "text": "In a large pot, combine and cook water, lentils, salt and bay leaf." }, { "line_type": "ol", "section": "Procedure", "text": "In a large frying pan, combine potatoes, turmeric, cayenne pepper, and olive oil. Fry for 5–10 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Add potato mixture to the pot with the lentils along with all remaining ingredients. Cook until the potatoes are soft and tender." }, { "line_type": "ol", "section": "Procedure", "text": "Remove bay leaf before serving." } ], "title": "Lentil, Potato, and Tomato Curry", "url": "https://en.wikibooks.org/wiki/Cookbook:Lentil,_Potato,_and_Tomato_Curry" }

{ "infobox": { "category": "/wiki/Category:Stew_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Mjeddrah is a stout lentil and rice stew, a Lebanese staple." }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup brown lentils, soaked an hour or more" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup onion, sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "A little chopped carrot, celery, etc. (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup long grain brown rice, rinsed" }, { "line_type": "ul", "section": "Ingredients", "text": "3 cups water" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon whole or ground cumin" }, { "line_type": "ul", "section": "Ingredients", "text": "Minced garlic (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Dried chile pepper (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cinnamon stick (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "A few cardamom pods (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper to taste" }, { "line_type": "ol", "section": "Procedure", "text": "Pick over the lentils to remove any stones." }, { "line_type": "ol", "section": "Procedure", "text": "Sauté the onion and any other vegetables in the olive oil for a minute or two." }, { "line_type": "ol", "section": "Procedure", "text": "If desired, sauté the rice for a short time, but do not let it burn." }, { "line_type": "ol", "section": "Procedure", "text": "Add the rice, water, cumin, garlic, chili pepper, cinnamon, and cardamom to the pot of onions. Bring to a boil, cover, and simmer for 40 minutes to 1 hour. You will have to check it occasionally and add water—the final product should have some liquid but should not be very soupy. It is finished when the rice and lentils are both no longer crunchy." }, { "line_type": "ol", "section": "Procedure", "text": "Season with salt and pepper." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "A little Parmesan cheese is tasty sprinkled on as a garnish." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Sauté some chopped onion and garlic quickly in oil until it browns (a slight burning is good), then stir it into some natural yogurt and use as a garnish." } ], "title": "Lentils and Rice (Mjeddrah)", "url": "https://en.wikibooks.org/wiki/Cookbook:Lentils_and_Rice_(Mjeddrah)" }

{ "infobox": { "category": "/wiki/Category:Chicken_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Cashew chicken was invented at Leong's Tea House in Springfield, Missouri. Leong had difficulty popularizing Chinese cuisine in the area and based the dish on the popular fried foods common in the Ozarks. The dish is not truly Chinese, but rather an American dish with a \"Chinese\" theme." }, { "line_type": "p", "section": null, "text": "Note that there is also an unbreaded cashew chicken recipe with softened cashews." }, { "line_type": "ul", "section": "Ingredients", "text": "2 medium chicken breasts" }, { "line_type": "ul", "section": "Ingredients", "text": "3 eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup milk" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup all-purpose flour" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt (to taste)" }, { "line_type": "ul", "section": "Ingredients", "text": "Cashews, optionally chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Green onions, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1 can chicken broth" }, { "line_type": "ul", "section": "Ingredients", "text": "1 Tbsp cornstarch" }, { "line_type": "ul", "section": "Ingredients", "text": "2 Tbsp cold water" }, { "line_type": "ul", "section": "Ingredients", "text": "2 Tbsp soy sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "2 Tbsp oyster sauce" }, { "line_type": "ol", "section": "Procedure", "text": "Debone and cut chicken breasts into bite-sized pieces." }, { "line_type": "ol", "section": "Procedure", "text": "Beat eggs and mix with milk." }, { "line_type": "ol", "section": "Procedure", "text": "Combine flour and salt." }, { "line_type": "ol", "section": "Procedure", "text": "Dip breasts into egg/milk combination, then into flour." }, { "line_type": "ol", "section": "Procedure", "text": "Deep fry the chicken until golden and cooked through." }, { "line_type": "ol", "section": "Procedure", "text": "For the sauce, heat broth in a saucepan on low to medium heat." }, { "line_type": "ol", "section": "Procedure", "text": "Make a cornstarch slurry with the cornstarch and cold water. Set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Add oyster sauce and soy sauce to the broth. Continue heating the sauce." }, { "line_type": "ol", "section": "Procedure", "text": "Add the cornstarch slurry as needed to thicken the sauce until it reaches the desired consistency." }, { "line_type": "ol", "section": "Procedure", "text": "Serve chicken on fried rice, cover liberally with sauce, and garnish with cashews and green onions." } ], "title": "Leong's Cashew Chicken", "url": "https://en.wikibooks.org/wiki/Cookbook:Leong%27s_Cashew_Chicken" }

{ "infobox": { "category": "/wiki/Category:Soup_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "Stock" }, { "line_type": "ul", "section": "Ingredients", "text": "2 bunches of sorrel, washed and cut up" }, { "line_type": "ul", "section": "Ingredients", "text": "1 bunch of endive, washed and cut up" }, { "line_type": "ul", "section": "Ingredients", "text": "1 head of lettuce, washed and cut up" }, { "line_type": "ul", "section": "Ingredients", "text": "1 small bunch of chervil, washed and cut up" }, { "line_type": "ul", "section": "Ingredients", "text": "1 stick of celery,washed and cut up" }, { "line_type": "ul", "section": "Ingredients", "text": "1 carrot, washed and cut up" }, { "line_type": "ul", "section": "Ingredients", "text": "1 onion, peeled and cut up" }, { "line_type": "ul", "section": "Ingredients", "text": "Sliced French bread, toasted" }, { "line_type": "ul", "section": "Ingredients", "text": "Parmesan cheese, grated" }, { "line_type": "ol", "section": "Procedure", "text": "Boil everything except for the bread and cheese in the stock for an hour." }, { "line_type": "ol", "section": "Procedure", "text": "Put some slices of toasted French roll into a bowl, and pour the soup over them." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with grated Parmesan." }, { "line_type": "p", "section": "Procedure", "text": "This page incorporates text from the public domain cookbook The Cook's Decameron: A Study In Taste, Containing Over Two Hundred Recipes For Italian Dishes by Emily Waters." } ], "title": "Lettuce Soup", "url": "https://en.wikibooks.org/wiki/Cookbook:Lettuce_Soup" }

{ "infobox": { "category": "/wiki/Category:African_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Liberian butter rice is a flavorful and comforting dish that is a popular staple in Liberian cuisine. Made with aromatic ingredients and cooked in butter, this rice dish has a rich and delicious taste that pairs well with a variety of proteins and vegetables. It's a versatile side dish that can be served on its own or as an accompaniment to other Liberian dishes." }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups long-grain rice" }, { "line_type": "ul", "section": "Ingredients", "text": "4 cups chicken broth (or vegetable broth)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 onion, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cloves of garlic, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons butter" }, { "line_type": "ul", "section": "Ingredients", "text": "1 bay leaf" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt, to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Black pepper, to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh parsley or cilantro, chopped (for garnish)" }, { "line_type": "ul", "section": "Equipment", "text": "Large pot with a lid" }, { "line_type": "ul", "section": "Equipment", "text": "Cutting board" }, { "line_type": "ul", "section": "Equipment", "text": "Knife" }, { "line_type": "ol", "section": "Procedure", "text": "Rinse the rice thoroughly under cold water until the water runs clear. Drain the rice and set it aside." }, { "line_type": "ol", "section": "Procedure", "text": "In a large pot, melt the butter over medium heat." }, { "line_type": "ol", "section": "Procedure", "text": "Add the chopped onion and minced garlic to the pot. Sauté until the onion becomes translucent and the garlic becomes fragrant." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the drained rice and coat it well with the buttery mixture." }, { "line_type": "ol", "section": "Procedure", "text": "Pour in the broth and add the bay leaf to the pot. Season with salt and black pepper to taste. Stir well." }, { "line_type": "ol", "section": "Procedure", "text": "Bring the mixture to a boil, then reduce the heat to low. Cover the pot with the lid and let the rice simmer for about 15–20 minutes, or until all the liquid is absorbed and the rice is cooked and fluffy." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the pot from the heat and let the rice rest for a few minutes before fluffing it with a fork." }, { "line_type": "ol", "section": "Procedure", "text": "Garnish with chopped fresh parsley or cilantro before serving." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "For a richer taste, you can use chicken broth instead of vegetable broth." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You can add some diced vegetables like carrots or peas to the rice for extra flavor and color." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Leftover rice can be stored in an airtight container in the refrigerator for up to 3 days. Reheat before serving." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Liberian butter rice complements various proteins and vegetables, making it a versatile and tasty addition to your meals." } ], "title": "Liberian Butter Rice", "url": "https://en.wikibooks.org/wiki/Cookbook:Liberian_Butter_Rice" }

{ "infobox": { "category": "/wiki/Category:African_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Liberian cassava leaf soup is a delicious and hearty dish that is widely enjoyed in Liberia. Made with cassava leaves, meat, and an assortment of vegetables, this soup is a flavorful and nutritious meal that is perfect for gatherings and special occasions." }, { "line_type": "ul", "section": "Ingredients", "text": "2 pounds cassava leaves, fresh or frozen" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pound meat (beef, chicken, or fish), cut into bite-sized pieces" }, { "line_type": "ul", "section": "Ingredients", "text": "1 onion, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "2–3 cloves of garlic, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 piece of ginger, grated" }, { "line_type": "ul", "section": "Ingredients", "text": "2–3 Scotch bonnet chile peppers, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons palm oil" }, { "line_type": "ul", "section": "Ingredients", "text": "4–5 cups chicken broth or water" }, { "line_type": "ul", "section": "Ingredients", "text": "1 sweet potato, peeled and diced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 plantain, peeled and sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt, to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Ground black pepper, to taste" }, { "line_type": "ul", "section": "Equipment", "text": "Cutting board" }, { "line_type": "ul", "section": "Equipment", "text": "Knife" }, { "line_type": "ul", "section": "Equipment", "text": "Large pot" }, { "line_type": "ul", "section": "Equipment", "text": "Wooden spoon" }, { "line_type": "ol", "section": "Procedure", "text": "If using fresh cassava leaves, wash them thoroughly and remove any tough stems. If using frozen cassava leaves, thaw them according to the package instructions." }, { "line_type": "ol", "section": "Procedure", "text": "In a large pot, heat the palm oil over medium heat." }, { "line_type": "ol", "section": "Procedure", "text": "Add the chopped onion, minced garlic, and grated ginger to the pot. Sauté until the onion becomes translucent and fragrant." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the chopped Scotch bonnet peppers and cook for a few minutes to release the flavors." }, { "line_type": "ol", "section": "Procedure", "text": "Add the meat to the pot and cook until it is browned on all sides." }, { "line_type": "ol", "section": "Procedure", "text": "Pour in the chicken broth or water and bring the mixture to a simmer. Cover the pot and let the meat cook for about 20–25 minutes, or until it is tender." }, { "line_type": "ol", "section": "Procedure", "text": "Add the diced sweet potato and sliced plantain to the pot. Let the soup simmer for another 10–15 minutes, or until the vegetables are cooked through." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the cassava leaves and let the soup simmer for an additional 45 minutes to 1 hour, stirring occasionally to prevent sticking." }, { "line_type": "ol", "section": "Procedure", "text": "Season the soup with salt and ground black pepper to taste. Adjust the seasoning according to your preference." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the pot from the heat and let the soup rest for a few minutes before serving." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Cassava leaves can be found in African or international grocery stores. If unavailable, you can substitute with spinach or other leafy greens, but the taste will be different." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The longer the cassava leaf soup cooks, the more flavorful it becomes. It is traditionally simmered for several hours to develop its rich taste." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "This soup is often served with rice or fufu, a starchy side dish made from cassava, plantains, or other ingredients." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Cassava leaves are a good source of vitamins A and C, as well as calcium and iron." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The meat and vegetables in the soup provide protein, vitamins, and minerals." } ], "title": "Liberian Cassava Leaf Soup", "url": "https://en.wikibooks.org/wiki/Cookbook:Liberian_Cassava_Leaf_Soup" }

{ "infobox": { "category": "/wiki/Category:Chicken_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Liberian chicken gravy is a delicious African stew. A lot of oil is required to cook most African stews, but when it comes to this dish, you don't need so much." }, { "line_type": "ul", "section": "Ingredients", "text": "3 lb chicken, cut into medium pieces" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Ground red or black pepper to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons chicken bouillon cube" }, { "line_type": "ul", "section": "Ingredients", "text": "2 medium-size onions, neatly chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "4 fresh tomatoes" }, { "line_type": "ul", "section": "Ingredients", "text": "4 medium-size red bell pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "5 cloves of garlic" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup basil and parsley" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup vegetable oil" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons tomato paste" }, { "line_type": "ul", "section": "Ingredients", "text": "2 lb any type of dried fish steak of your choice, cleaned" }, { "line_type": "ul", "section": "Ingredients", "text": "Smoked paprika (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon ginger powder" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon cayenne pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "2 medium-size habanero pepper, neatly chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pound large shrimp, cleaned" }, { "line_type": "ol", "section": "Procedure", "text": "In a medium-size saucepan, boil the chicken with salt, pepper, some chopped onions, and 1 tablespoon of the chicken bouillon. Let them cook until tender—the cooking time varies according to the chicken." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the chicken to a bowl, reserving the stock." }, { "line_type": "ol", "section": "Procedure", "text": "In a blender, purée the tomatoes, red bell pepper, onions, garlic, basil, and parsley." }, { "line_type": "ol", "section": "Procedure", "text": "Add ½ cup oil to a pot, then add the blended mixture followed by the tomato paste. Allow it to cook for about 15 minutes, stirring the pot frequently as the sauce simmers.f" }, { "line_type": "ol", "section": "Procedure", "text": "Add the reserved chicken broth, then the chicken, dried fish, smoked paprika, ginger powder, cayenne pepper, and habanero pepper. Let simmer for about 10 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Add the shrimp and cook for about 5 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Adjust the stew with water, broth, and/or bouillon cubes if needed." }, { "line_type": "ol", "section": "Procedure", "text": "Enjoy with any complimentary dish of your choice." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "It is not compulsory to use fish when preparing this stew." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You can use any variety of tomatoes such as canned tomatoes, fresh tomatoes, or Roma tomatoes." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Use any range of vegetables such as carrot, green beans." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You can also make use of extra spices such as curry powder, thyme, and bay leaves as desired." } ], "title": "Liberian Chicken Gravy", "url": "https://en.wikibooks.org/wiki/Cookbook:Liberian_Chicken_Gravy" }

{ "infobox": { "category": "/wiki/Category:African_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Liberian collard green stew is a hearty and flavorful dish that is a staple in Liberian cuisine. Made with tender collard greens and a rich tomato-based sauce, this stew is both nutritious and delicious. It can be served as a main course with rice or bread, and it's perfect for sharing with family and friends." }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons vegetable oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 onion, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cloves of garlic, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tomato, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 red bell pepper, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 green bell pepper, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon ground paprika" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon ground cayenne pepper (optional, for heat)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 bunch of fresh collard greens, washed and chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt, to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups vegetable broth (or water)" }, { "line_type": "ul", "section": "Equipment", "text": "Large pot" }, { "line_type": "ul", "section": "Equipment", "text": "Cutting board" }, { "line_type": "ul", "section": "Equipment", "text": "Knife" }, { "line_type": "ol", "section": "Procedure", "text": "In a large pot, heat the vegetable oil over medium heat." }, { "line_type": "ol", "section": "Procedure", "text": "Add the chopped onion and minced garlic to the pot. Sauté until the onion becomes translucent and the garlic becomes fragrant." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the diced tomato, red bell pepper, and green bell pepper. Cook for a few minutes until the vegetables are softened." }, { "line_type": "ol", "section": "Procedure", "text": "Add the chopped collard greens to the pot and mix well with the sautéed vegetables." }, { "line_type": "ol", "section": "Procedure", "text": "Season the stew with ground paprika, ground cayenne pepper (if using), and salt to taste. Stir to coat the collard greens and vegetables with the spices." }, { "line_type": "ol", "section": "Procedure", "text": "Pour in the vegetable broth (or water) to the pot, ensuring that the collard greens are well covered." }, { "line_type": "ol", "section": "Procedure", "text": "Cover the pot and let the stew simmer on low heat for about 30–40 minutes, or until the collard greens are tender and flavorful." }, { "line_type": "ol", "section": "Procedure", "text": "Taste and adjust the seasoning if needed, adding more salt or spices according to your preference." }, { "line_type": "ol", "section": "Procedure", "text": "Serve as a main dish with rice or bread, and enjoy." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You can add other vegetables like carrots or sweet potatoes to the stew for extra flavor and nutrition." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "For a richer taste, you can add some coconut milk to the stew during cooking." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Leftover stew can be stored in an airtight container in the refrigerator for up to 3 days. Reheat before serving." }, { "line_type": "ul", "section": "Nutrition", "text": "Collard greens are a good source of vitamins A, C, and K, as well as calcium and iron." }, { "line_type": "ul", "section": "Nutrition", "text": "The variety of vegetables in this stew provides a range of vitamins, minerals, and dietary fiber." } ], "title": "Liberian Collard Greens Stew", "url": "https://en.wikibooks.org/wiki/Cookbook:Liberian_Collard_Greens_Stew" }

{ "infobox": { "category": "/wiki/Category:Bean_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "This dish is popularly eaten in Liberia." }, { "line_type": "ul", "section": "Ingredients", "text": "48 oz dried beans" }, { "line_type": "ul", "section": "Ingredients", "text": "4 cups vegetable broth" }, { "line_type": "ul", "section": "Ingredients", "text": "2 medium size onions, neatly chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup water" }, { "line_type": "ul", "section": "Ingredients", "text": "22 oz seitan" }, { "line_type": "ul", "section": "Ingredients", "text": "2 habanero pepper, neatly chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup palm oil" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon country soda or 2 pinches of baking soda, dissolved in warm water" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon of salt or to taste" }, { "line_type": "ol", "section": "Procedure", "text": "Pick over the beans and remove any unwanted ones. You may soak them overnight to reduce the cooking period. Place beans in a pot and cover with water. Boil until tender, adding water if needed." }, { "line_type": "ol", "section": "Procedure", "text": "Drain and mash the beans to your preferred consistency." }, { "line_type": "ol", "section": "Procedure", "text": "Bring the vegetable broth to a boil in a separate pot. Stir in the mashed beans along with the onions, 1 cup water, seitan, and habanero pepper. Boil for about 20–25 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the palm oil. Reduce to low heat and simmer for about 5 minutes, stirring to prevent burning." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the potash and salt to taste." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from the heat and let rest for about 5 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Enjoy with any complimentary dish of your choice such as bread, rice, or garri." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If you are using baking soda, the stew will foam." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You can prepare the torborgee with any type of beans, including kidney beans, pinto beans and cranberry beans." } ], "title": "Liberian Country Beans Torborgee", "url": "https://en.wikibooks.org/wiki/Cookbook:Liberian_Country_Beans_Torborgee" }

{ "infobox": { "category": "/wiki/Category:Eggplant_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Liberian eggplant stew is a delectable dish that highlights the unique flavors of eggplant in Liberian cuisine. This hearty stew is made with tender eggplant, savory meat or fish, and a medley of aromatic spices. It is a popular and comforting meal in Liberia, often served with rice or fufu." }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons palm oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 onion, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cloves of garlic, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pound meat (beef, chicken, or goat), cut into pieces, or fish (tilapia or catfish), cleaned and gutted" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups chicken broth or water" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tomato, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 bell pepper, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 hot pepper, chopped (optional, for heat)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon ground pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "2 large eggplants, peeled and diced" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt, to taste" }, { "line_type": "ul", "section": "Equipment", "text": "Large pot" }, { "line_type": "ul", "section": "Equipment", "text": "Cutting board" }, { "line_type": "ul", "section": "Equipment", "text": "Knife" }, { "line_type": "ol", "section": "Procedure", "text": "In a large pot, heat the palm oil over medium heat." }, { "line_type": "ol", "section": "Procedure", "text": "Add the chopped onions and minced garlic to the pot. Sauté until the onions are soft and translucent." }, { "line_type": "ol", "section": "Procedure", "text": "If using meat, add the meat pieces to the pot and cook until they are browned on all sides." }, { "line_type": "ol", "section": "Procedure", "text": "Pour in the chicken broth or water and bring the mixture to a simmer." }, { "line_type": "ol", "section": "Procedure", "text": "Add the diced tomato, bell pepper, and chopped hot pepper (if using) to the pot. Stir well to combine with the other ingredients." }, { "line_type": "ol", "section": "Procedure", "text": "Gently add the diced eggplant to the pot and stir to incorporate with the other ingredients." }, { "line_type": "ol", "section": "Procedure", "text": "Season the stew with ground pepper and salt to taste. Adjust the seasoning according to your preference." }, { "line_type": "ol", "section": "Procedure", "text": "Let the stew simmer for about 20–25 minutes or until the eggplant is tender and cooked through." }, { "line_type": "ol", "section": "Procedure", "text": "Stir occasionally during cooking to prevent sticking and to ensure even cooking." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the pot from the heat and let the stew rest for a few minutes before serving." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You can add other vegetables like carrots, okra, or spinach to the stew for added nutrition and flavor." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If using fish, be sure to remove any bones before adding it to the stew." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "This stew can be made with any type of meat or fish according to your preference." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Liberian eggplant stew can be enjoyed as a standalone dish or served with rice, fufu, or bread." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Eggplant is a low-calorie vegetable and is a good source of fiber, vitamins, and minerals." } ], "title": "Liberian Eggplant Stew", "url": "https://en.wikibooks.org/wiki/Cookbook:Liberian_Eggplant_Stew" }

{ "infobox": { "category": "/wiki/Category:African_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Liberian fried fish is a popular and delicious dish in Liberia. Made with fresh fish and a flavorful spice blend, this dish is crispy on the outside and tender on the inside, making it a delightful meal for seafood lovers." }, { "line_type": "ul", "section": "Ingredients", "text": "2 pounds fresh fish (tilapia, snapper, or any firm white fish)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup all-purpose flour" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon salt" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon ground black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon paprika" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon garlic powder" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon onion powder" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon cayenne pepper (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup buttermilk" }, { "line_type": "ul", "section": "Ingredients", "text": "Vegetable oil, for frying" }, { "line_type": "ul", "section": "Equipment", "text": "Cutting board" }, { "line_type": "ul", "section": "Equipment", "text": "Knife" }, { "line_type": "ul", "section": "Equipment", "text": "Large bowl" }, { "line_type": "ul", "section": "Equipment", "text": "Deep frying pan or pot" }, { "line_type": "ul", "section": "Equipment", "text": "Tongs or slotted spoon" }, { "line_type": "ul", "section": "Equipment", "text": "Paper towels" }, { "line_type": "ol", "section": "Procedure", "text": "Clean and gut the fish, removing any scales and innards. Rinse the fish thoroughly under cold running water and pat them dry with paper towels." }, { "line_type": "ol", "section": "Procedure", "text": "In a large bowl, mix the all-purpose flour, salt, ground black pepper, paprika, garlic powder, onion powder, and cayenne pepper (if using)." }, { "line_type": "ol", "section": "Procedure", "text": "Pour the buttermilk into another bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Dip each fish into the buttermilk, allowing any excess to drip off, and then coat the fish with the seasoned flour mixture, pressing the flour onto the fish to adhere." }, { "line_type": "ol", "section": "Procedure", "text": "Heat about 1 inch of vegetable oil in a deep frying pan or pot over medium-high heat. To test if the oil is hot enough, drop a small piece of bread into the oil; it should sizzle and turn golden brown." }, { "line_type": "ol", "section": "Procedure", "text": "Carefully place the coated fish in the hot oil, working in batches if necessary to avoid overcrowding the pan." }, { "line_type": "ol", "section": "Procedure", "text": "Fry the fish for about 3–4 minutes per side, or until they are golden brown and cooked through. Use tongs or a slotted spoon to flip the fish during frying." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the fried fish from the oil and place them on a plate lined with paper towels to drain any excess oil." }, { "line_type": "ol", "section": "Procedure", "text": "Serve the fish hot, with your favorite side dishes like plantains, rice, or salad." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You can adjust the level of spiciness by increasing or decreasing the amount of cayenne pepper in the seasoning mixture." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "For a gluten-free version, you can use cornmeal or rice flour instead of all-purpose flour." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Make sure the oil is hot enough before frying to ensure that the fish comes out crispy and not greasy." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Leftover fried fish can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, place the fish in the oven at 350°F (175°C) for a few minutes until warmed through." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Fish is a rich source of protein and essential omega-3 fatty acids." } ], "title": "Liberian Fried Fish", "url": "https://en.wikibooks.org/wiki/Cookbook:Liberian_Fried_Fish" }

{ "infobox": { "category": "/wiki/Category:African_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Liberian fried plantains with beans is a popular and delicious dish in Liberia. It combines the sweet and savory flavors of ripe plantains with the heartiness of cooked beans. This dish can be served as a main course or as a side dish, and it's perfect for any occasion." }, { "line_type": "ul", "section": "Ingredients", "text": "3 ripe plantains" }, { "line_type": "ul", "section": "Ingredients", "text": "Vegetable oil, for frying" }, { "line_type": "ul", "section": "Ingredients", "text": "1 onion, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cloves of garlic, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup cooked beans (black-eyed peas or kidney beans)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon ground paprika" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon ground black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt, to taste" }, { "line_type": "ul", "section": "Equipment", "text": "Large frying pan" }, { "line_type": "ul", "section": "Equipment", "text": "Slotted spoon" }, { "line_type": "ol", "section": "Procedure", "text": "Peel the ripe plantains and cut them into diagonal slices, about ½ inch thick." }, { "line_type": "ol", "section": "Procedure", "text": "In a large frying pan, heat vegetable oil over medium-high heat." }, { "line_type": "ol", "section": "Procedure", "text": "Fry the plantain slices in batches until they are golden brown and crispy on both sides. Use a slotted spoon to transfer the fried plantains to a plate lined with paper towels to drain any excess oil." }, { "line_type": "ol", "section": "Procedure", "text": "In the same frying pan, sauté the chopped onion and minced garlic until they become translucent and fragrant." }, { "line_type": "ol", "section": "Procedure", "text": "Add the cooked beans to the pan and mix well with the onions and garlic." }, { "line_type": "ol", "section": "Procedure", "text": "Season the beans with ground paprika, ground black pepper, and salt to taste. Stir to coat the beans evenly with the spices." }, { "line_type": "ol", "section": "Procedure", "text": "Cook the bean mixture for a few minutes until it is heated through." }, { "line_type": "ol", "section": "Procedure", "text": "Serve the fried plantains alongside the seasoned beans and enjoy this delightful and flavorful Liberian dish." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Adjust the seasoning according to your taste preferences. You can add other spices like cayenne pepper or thyme for extra flavor." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If you prefer a sweeter taste, you can sprinkle a little brown sugar on the fried plantains before serving." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "This dish can be served as a main course with rice or as a side dish with grilled or fried fish or meat." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Leftover fried plantains and beans can be stored in an airtight container in the refrigerator for up to 2 days. Reheat before serving." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Beans are rich in protein, dietary fiber, and various nutrients such as iron and folate." } ], "title": "Liberian Fried Plantains with Beans", "url": "https://en.wikibooks.org/wiki/Cookbook:Liberian_Fried_Plantains_with_Beans" }

{ "infobox": { "category": "/wiki/Category:Potato_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Liberian fried sweet potato puffs are delightful and flavorful snacks that make a perfect treat for any occasion. Made with mashed sweet potatoes, these puffs are seasoned with a blend of spices and herbs, giving them a unique taste that will keep you coming back for more. They are fried to golden perfection, creating a crispy exterior with a soft and creamy interior." }, { "line_type": "ul", "section": "Ingredients", "text": "2 large sweet potatoes, boiled and mashed" }, { "line_type": "ul", "section": "Ingredients", "text": "1 egg, lightly beaten" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup all-purpose flour" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon baking powder" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon salt" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ teaspoon black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ teaspoon ground cinnamon" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ teaspoon ground nutmeg" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ teaspoon cloves" }, { "line_type": "ul", "section": "Ingredients", "text": "Vegetable oil, for frying" }, { "line_type": "ul", "section": "Equipment", "text": "Large pot or deep-fryer" }, { "line_type": "ul", "section": "Equipment", "text": "Mixing bowl" }, { "line_type": "ul", "section": "Equipment", "text": "Potato masher or fork" }, { "line_type": "ul", "section": "Equipment", "text": "Slotted spoon" }, { "line_type": "ul", "section": "Equipment", "text": "Paper towels" }, { "line_type": "ol", "section": "Procedure", "text": "In a large mixing bowl, combine the mashed sweet potatoes with the beaten egg." }, { "line_type": "ol", "section": "Procedure", "text": "In a separate bowl, whisk together the all-purpose flour, baking powder, salt, black pepper, ground cinnamon, ground nutmeg, and cloves." }, { "line_type": "ol", "section": "Procedure", "text": "Gradually add the dry ingredients to the sweet potato mixture, stirring until well combined." }, { "line_type": "ol", "section": "Procedure", "text": "Heat vegetable oil in a large pot or deep-fryer to 350°F (175°C)." }, { "line_type": "ol", "section": "Procedure", "text": "Using a spoon or cookie scoop, carefully drop spoonfuls of the sweet potato mixture into the hot oil." }, { "line_type": "ol", "section": "Procedure", "text": "Fry the sweet potato puffs in batches for about 3–4 minutes or until they are golden brown and crispy." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the fried puffs from the oil using a slotted spoon, and place them on a plate lined with paper towels to drain any excess oil." }, { "line_type": "ol", "section": "Procedure", "text": "Serve warm as a snack or appetizer." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You can adjust the seasoning according to your taste preferences. Add more spices or herbs for a bolder flavor." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "These sweet potato puffs can be served with your favorite dipping sauce, such as ketchup or aioli." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Leftover sweet potato puffs can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or microwave before serving." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Sweet potatoes are a good source of vitamins, minerals, and fiber." } ], "title": "Liberian Fried Sweet Potato Puffs", "url": "https://en.wikibooks.org/wiki/Cookbook:Liberian_Fried_Sweet_Potato_Puffs" }

{ "infobox": { "category": "/wiki/Category:African_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Liberian fufu is a staple food in Liberia and many other West African countries. It is made from starchy vegetables like cassava, yams, or plantains, which are boiled, pounded, and formed into a smooth, dough-like consistency. Fufu is typically served with various soups and stews, making it a versatile and satisfying dish." }, { "line_type": "ul", "section": "Ingredients", "text": "2 pounds cassava, yams, or plantains" }, { "line_type": "ul", "section": "Ingredients", "text": "Water" }, { "line_type": "ul", "section": "Equipment", "text": "Large pot" }, { "line_type": "ul", "section": "Equipment", "text": "Potato masher or pestle and mortar" }, { "line_type": "ol", "section": "Procedure", "text": "Peel and cut the cassava, yams, or plantains into chunks, and place them in a large pot." }, { "line_type": "ol", "section": "Procedure", "text": "Add enough water to cover the vegetables, and bring the pot to a boil over high heat." }, { "line_type": "ol", "section": "Procedure", "text": "Reduce the heat to medium and let the vegetables simmer until they are tender and easily pierced with a fork." }, { "line_type": "ol", "section": "Procedure", "text": "Drain the water from the cooked vegetables, and transfer them to a large bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Use a potato masher, or mortar and pestle to pound the vegetables into a smooth, thick paste. You can also use a stand mixer or food processor for this step." }, { "line_type": "ol", "section": "Procedure", "text": "Continue pounding and kneading the mixture until it forms a smooth and stretchy dough-like consistency. This process may take some time and effort, but it is essential for achieving the right texture." }, { "line_type": "ol", "section": "Procedure", "text": "Once the fufu has reached the desired consistency, shape it into small balls or serve it as a large mound on a serving platter." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with various soups and stews. It can be used as a utensil to scoop up the soup or stew." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "To enhance the flavor, you can add a pinch of salt or other seasonings to the cooked vegetables before pounding." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Some people prefer their fufu to be softer, while others prefer it to be firmer. Adjust the amount of pounding and kneading to achieve your desired texture." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Leftover fufu can be stored in the refrigerator for up to 2 days. To reheat, steam it or place it in a microwave for a few minutes until warmed through." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Fufu is naturally gluten-free and can be enjoyed by those with gluten sensitivities." } ], "title": "Liberian Fufu", "url": "https://en.wikibooks.org/wiki/Cookbook:Liberian_Fufu" }

{ "infobox": { "category": "/wiki/Category:Rice_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "2 large chicken breasts, cut into cubes" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Chile powder to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup vegetable oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 large sweet onions, neatly chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "2 pounds boiled pork or beef, cut into cubes" }, { "line_type": "ul", "section": "Ingredients", "text": "2 bags of frozen mixed vegetables (such as sweet corn, string beans, etc), thawed and drained" }, { "line_type": "ul", "section": "Ingredients", "text": "2 medium-size cans of tomato paste" }, { "line_type": "ul", "section": "Ingredients", "text": "4 chicken bouillon cubes, crushed" }, { "line_type": "ul", "section": "Ingredients", "text": "3 pounds steamed shrimp (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups diced bell pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "5 cups rice, rinsed" }, { "line_type": "ol", "section": "Procedure", "text": "Season the chicken with salt and red pepper. Leave it to stand for about 5 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "In a frying pan, brown the chicken in hot vegetable oil. Then transfer the chicken to a large pot." }, { "line_type": "ol", "section": "Procedure", "text": "In the same frying pan, add the onions and beef or pork. Fry lightly and add to the pot with the chicken." }, { "line_type": "ol", "section": "Procedure", "text": "Combine the mixed vegetables, tomato paste, bouillon cubes, salt to taste, shrimp, and bell pepper. Leave to simmer for about 10 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Add the rice, stir well, and cook over low heat for about 40–45 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Serve hot." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Ingredients for this recipe vary between people. Some people might use shrimp, curry powder, or even thyme to prepare it—it just depends on what you like and what you want to see in your food." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "For the vegetables you can make use of any okay by you (e.g. spring onions, red beans, etc)" } ], "title": "Liberian Jollof Rice", "url": "https://en.wikibooks.org/wiki/Cookbook:Liberian_Jollof_Rice" }

{ "infobox": { "category": "/wiki/Category:Meat_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Liberian meat sauce is a hearty and savory sauce that adds a burst of flavor to a variety of dishes. Made with tender pieces of meat and simmered in a rich tomato-based sauce, this Liberian sauce is a popular accompaniment to rice, pasta, or other starches. It's a versatile sauce that can be customized with different spices and herbs to suit your taste preferences." }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons palm oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 onion, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cloves of garlic, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pound meat (beef, chicken, or fish), cut into small pieces" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups chicken broth or water" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tomato, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 bell pepper, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 hot pepper, chopped (optional, for heat)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon ground cayenne pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt, to taste" }, { "line_type": "ul", "section": "Equipment", "text": "Large pot" }, { "line_type": "ul", "section": "Equipment", "text": "Cutting board" }, { "line_type": "ul", "section": "Equipment", "text": "Knife" }, { "line_type": "ol", "section": "Procedure", "text": "In a large pot, heat the palm oil over medium heat." }, { "line_type": "ol", "section": "Procedure", "text": "Add the chopped onion and minced garlic to the pot. Sauté until the onion becomes translucent and the garlic becomes fragrant." }, { "line_type": "ol", "section": "Procedure", "text": "Add the bite-sized pieces of meat to the pot. Cook until the meat is browned on all sides." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the diced bell pepper and carrot." }, { "line_type": "ol", "section": "Procedure", "text": "Pour in the tomato sauce and chicken broth. Add the bay leaf to the pot." }, { "line_type": "ol", "section": "Procedure", "text": "Season the sauce with salt and black pepper to taste. Stir well." }, { "line_type": "ol", "section": "Procedure", "text": "Bring the sauce to a boil, then reduce the heat to low. Cover the pot with the lid and let the sauce simmer for about 30 minutes to allow the flavors to meld and the meat to become tender." }, { "line_type": "ol", "section": "Procedure", "text": "Taste and adjust the seasoning if needed, adding more salt or other spices according to your preference." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the pot from the heat and let the Liberian Meat Sauce rest for a few minutes before serving." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You can use any type of meat you prefer, such as beef, chicken, or pork." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Feel free to add your favorite herbs and spices to enhance the flavor of the sauce." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Liberian Meat Sauce can be served over rice, pasta, or other starches for a delicious and satisfying meal." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The sauce is a good source of protein from the meat." } ], "title": "Liberian Meat Sauce", "url": "https://en.wikibooks.org/wiki/Cookbook:Liberian_Meat_Sauce" }

{ "infobox": { "category": "/wiki/Category:African_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Liberian palm oil stew is a delicious and hearty dish from Liberia. Made with a rich combination of palm oil, vegetables, and protein, this stew is a staple in Liberian cuisine and is often served with rice or fufu." }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup palm oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 onion, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cloves of garlic, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 green bell pepper, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 red bell pepper, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 Scotch bonnet chile pepper, finely chopped (optional, for spiciness)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pound chicken, cut into pieces" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups chicken broth" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pound fish, cut into steaks or fillets" }, { "line_type": "ul", "section": "Ingredients", "text": "½ pound okra, sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 eggplant, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt, to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Ground black pepper, to taste" }, { "line_type": "ul", "section": "Equipment", "text": "Cutting board" }, { "line_type": "ul", "section": "Equipment", "text": "Knife" }, { "line_type": "ul", "section": "Equipment", "text": "Large pot" }, { "line_type": "ul", "section": "Equipment", "text": "Wooden spoon" }, { "line_type": "ol", "section": "Procedure", "text": "In a large pot, heat the palm oil over medium heat." }, { "line_type": "ol", "section": "Procedure", "text": "Add the chopped onion and minced garlic to the pot. Sauté until the onion becomes translucent and fragrant." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the diced green and red bell peppers and chopped Scotch bonnet pepper (if using). Cook for a few minutes until the peppers start to soften." }, { "line_type": "ol", "section": "Procedure", "text": "Add the chicken pieces to the pot and cook until they are lightly browned on all sides." }, { "line_type": "ol", "section": "Procedure", "text": "Pour in the chicken broth and bring the mixture to a simmer. Cover the pot and let the chicken cook for about 20–25 minutes, or until it is fully cooked and tender." }, { "line_type": "ol", "section": "Procedure", "text": "Once the chicken is cooked, add the fish steaks or fillets to the pot and let them simmer in the stew for an additional 5–10 minutes, or until they are cooked through." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the sliced okra and diced eggplant. Let the stew simmer for another 5–7 minutes, or until the vegetables are tender." }, { "line_type": "ol", "section": "Procedure", "text": "Season the stew with salt and ground black pepper to taste. Adjust the seasoning according to your preference." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the pot from the heat and let the stew rest for a few minutes before serving." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Palm oil gives the stew its distinctive flavor and vibrant red color. It is a traditional ingredient in Liberian cuisine and can be found in specialty African grocery stores." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "For a spicier version, you can add more Scotch bonnet pepper or a pinch of cayenne pepper to the stew." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "This stew is traditionally served with rice or fufu, a starchy side dish made from cassava or other root vegetables." } ], "title": "Liberian Palm Oil Stew", "url": "https://en.wikibooks.org/wiki/Cookbook:Liberian_Palm_Oil_Stew" }

{ "infobox": { "category": "/wiki/Category:African_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Liberian pepper soup is a flavorful and spicy soup from Liberia. It is a popular dish that is often enjoyed as a warming and comforting meal, especially during cold weather or when feeling under the weather." }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons palm oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 onion, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cloves of garlic, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 ginger, grated" }, { "line_type": "ul", "section": "Ingredients", "text": "2 Scotch bonnet chile peppers, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1 bay leaf" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pound chicken, cut into pieces" }, { "line_type": "ul", "section": "Ingredients", "text": "4–5 cups chicken broth" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pound fish, cut into steaks or fillets" }, { "line_type": "ul", "section": "Ingredients", "text": "1 plantain, peeled and sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 carrot, sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Ground black pepper, to taste" }, { "line_type": "ul", "section": "Equipment", "text": "Cutting board" }, { "line_type": "ul", "section": "Equipment", "text": "Knife" }, { "line_type": "ul", "section": "Equipment", "text": "Large pot" }, { "line_type": "ul", "section": "Equipment", "text": "Wooden spoon" }, { "line_type": "ol", "section": "Procedure", "text": "In a large pot, heat the palm oil over medium heat." }, { "line_type": "ol", "section": "Procedure", "text": "Add the chopped onion, minced garlic, and grated ginger to the pot. Sauté until the onion becomes translucent and fragrant." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the chopped Scotch bonnet peppers and bay leaf. Cook for a few minutes to release the flavors." }, { "line_type": "ol", "section": "Procedure", "text": "Add the chicken pieces to the pot and cook until they are lightly browned on all sides." }, { "line_type": "ol", "section": "Procedure", "text": "Pour in the chicken broth and bring the mixture to a simmer. Cover the pot and let the chicken cook for about 20–25 minutes, or until it is fully cooked and tender." }, { "line_type": "ol", "section": "Procedure", "text": "Once the chicken is cooked, add the fish steaks or fillets to the pot and let them simmer in the soup for an additional 5–10 minutes, or until they are cooked through." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the sliced plantain and carrot. Let the soup simmer for another 5–7 minutes, or until the vegetables are tender." }, { "line_type": "ol", "section": "Procedure", "text": "Season the soup with salt and ground black pepper to taste. Adjust the seasoning according to your preference and desired level of spiciness." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the pot from the heat and let the soup rest for a few minutes before serving." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Liberian pepper soup is traditionally served with rice, fufu, or other starchy side dishes." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "For a milder version, you can reduce the amount of Scotch bonnet peppers used or remove the seeds before chopping them." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You can also add other vegetables such as bell peppers, spinach, or cabbage to the soup for added flavor and nutrition." }, { "line_type": "ul", "section": "Nutrition", "text": "This soup is a good source of protein from the chicken and fish, as well as vitamins and minerals from the vegetables and spices." } ], "title": "Liberian Pepper Soup", "url": "https://en.wikibooks.org/wiki/Cookbook:Liberian_Pepper_Soup" }

{ "infobox": { "category": "/wiki/Category:Liberian_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "This is an easy and delicious dish popularly cooked in West Africa." }, { "line_type": "ul", "section": "Ingredients", "text": "3 large bunches of sweet potato greens (see notes)" }, { "line_type": "ul", "section": "Ingredients", "text": "Vegetable oil" }, { "line_type": "ul", "section": "Ingredients", "text": "2 big onions, neatly chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "2 lbs meat, cut into medium cubes" }, { "line_type": "ul", "section": "Ingredients", "text": "Seasoned salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Onion powder to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Chicken bouillon cubes, crushed" }, { "line_type": "ul", "section": "Ingredients", "text": "Ground red or black pepper to taste" }, { "line_type": "ol", "section": "Procedure", "text": "Wash the potato greens very well, and remove the leaves from the stems. Chop the leaves into small pieces and set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Heat a few tablespoons of oil in a large pot. Add the onions and meat, and cook until almost done. Remove from the pot and set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Add the potato greens, and fry for about 15 minutes or until tender. Stir frequently to prevent burning." }, { "line_type": "ol", "section": "Procedure", "text": "Add enough water to cover the greens, and season to taste with salt, onion powder, bouillon cubes, and ground pepper." }, { "line_type": "ol", "section": "Procedure", "text": "Cook over medium heat until all the water is gone, stirring frequently." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from the heat and serve." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Do not eat white potato greens—they are toxic. Sweet potato greens, however, are safe. You can get potato greens from the market or from local farmers." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If desired, add a pinch of baking soda to the greens when cooking to keep their green color." } ], "title": "Liberian Potato Greens", "url": "https://en.wikibooks.org/wiki/Cookbook:Liberian_Potato_Greens" }

{ "infobox": { "category": "/wiki/Category:Corn_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Liberian roasted corn is a simple and delicious street food that captures the essence of Liberia's culinary delights. This delightful treat is made by roasting fresh corn over an open flame until it develops a smoky and charred flavor. Liberians often enjoy roasted corn as a snack or side dish, especially during gatherings or festivals." }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh corn on the cob" }, { "line_type": "ul", "section": "Equipment", "text": "Grill or open flame (charcoal grill, gas grill, or campfire)" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat the grill or set up an open flame (charcoal grill, gas grill, or campfire)." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the husks and silk from the fresh corn on the cob, leaving the base intact for easy handling." }, { "line_type": "ol", "section": "Procedure", "text": "Place the corn on the grill or directly over the open flame." }, { "line_type": "ol", "section": "Procedure", "text": "Rotating the corn occasionally to ensure even cooking and prevent burning, roast the corn for about 10–15 minutes or until the kernels are tender and have developed a slightly charred appearance." }, { "line_type": "ol", "section": "Procedure", "text": "Once the corn is roasted to your desired level, remove it from the grill or flame." }, { "line_type": "ol", "section": "Procedure", "text": "Serve hot and enjoy as a flavorful snack or side dish." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "For added flavor, you can brush the corn with butter or oil before roasting. Some Liberians also sprinkle chili powder or other spices on the roasted corn for extra kick." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Liberian roasted corn is often served with a variety of toppings, such as salt, pepper, or grated cheese." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "This recipe can also be made with corn still in the husks. Simply soak the corn in water for about 30 minutes before roasting to prevent the husks from catching fire." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Liberian roasted corn is best enjoyed immediately after roasting while it is still warm and full of flavor." } ], "title": "Liberian Roasted Corn", "url": "https://en.wikibooks.org/wiki/Cookbook:Liberian_Roasted_Corn" }

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

{ "infobox": { "category": "/wiki/Category:Cheesecake_recipes", "difficulty": 2, "servings": "8", "time": "1 hour" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Lime and mascarpone cheesecake is a very creamy and delightfully simple dessert. It can be prepared ahead of time and stored in the fridge. No cooking is required." }, { "line_type": "ul", "section": "Ingredients", "text": "500 g mascarpone cheese or plain cream cheese" }, { "line_type": "ul", "section": "Ingredients", "text": "4 limes (preferably unwaxed)" }, { "line_type": "ul", "section": "Ingredients", "text": "200 g ginger nut biscuits, crushed or ground in a food processor" }, { "line_type": "ul", "section": "Ingredients", "text": "50 g butter" }, { "line_type": "ul", "section": "Ingredients", "text": "Icing sugar to taste" }, { "line_type": "ol", "section": "Procedure", "text": "Melt the butter in a saucepan and add the biscuit crumbs. Press firmly into a 20 cm diameter loose-bottomed pan and put aside." }, { "line_type": "ol", "section": "Procedure", "text": "Put the mascarpone in a bowl and beat until firm." }, { "line_type": "ol", "section": "Procedure", "text": "Add the juice of 3 of the limes and the grated or zested rind of all 4 into the cheese. Stir, adding icing sugar to taste." }, { "line_type": "ol", "section": "Procedure", "text": "Spread the cheese mixture over the biscuit base and chill for an hour or so before serving." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Feel free to serve with grated chocolate." } ], "title": "Lime and Mascarpone Cheesecake", "url": "https://en.wikibooks.org/wiki/Cookbook:Lime_and_Mascarpone_Cheesecake" }

{ "infobox": { "category": "/wiki/Category:Beverage_recipes", "difficulty": 2, "servings": "45", "time": "20–80 days" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Italian limoncello recipe." }, { "line_type": "ul", "section": "Ingredients", "text": "15 lemons" }, { "line_type": "ul", "section": "Ingredients", "text": "4 cups superfine sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "2 fifths (1.5 litres total) 100 proof vodka" }, { "line_type": "ul", "section": "Ingredients", "text": "5 cups water" }, { "line_type": "ol", "section": "Procedure", "text": "Wash the lemons with a vegetable brush and hot water to remove any residue of pesticides or wax. Carefully zest the lemons with a zester or vegetable peeler so there is no white pith on the peel." }, { "line_type": "ol", "section": "Procedure", "text": "In a 1-gallon glass jar, combine half the vodka and the lemon zest. Cover the jar and let sit at room temperature for at least 10 days, and up to 40 days in a cool dark place." }, { "line_type": "ol", "section": "Procedure", "text": "In a large saucepan, combine the sugar and water and cook until thickened (about 5–7 minutes). Let the syrup cool before adding it to the limoncello mixture. Add the additional fifth of vodka. Allow to rest for another 10–40 days." }, { "line_type": "ol", "section": "Procedure", "text": "After the rest period, strain and bottle, discarding the lemon zest. Keep in the freezer until ready to serve." }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "Wondering what to do with the lemons after you've zested them? Try making lemonade, ginger beer, or sima." } ], "title": "Limoncello", "url": "https://en.wikibooks.org/wiki/Cookbook:Limoncello" }

{ "infobox": { "category": "/wiki/Category:Pasta_recipes", "difficulty": 2, "servings": "2", "time": "30 minutes" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons freshly-minced garlic" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup roasted red peppers, julienned" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup sun-dried tomatoes, julienned" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup pitted Kalamata olives" }, { "line_type": "ul", "section": "Ingredients", "text": "1 artichoke heart (canned is fine), cut into 8 pieces" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup dry white wine" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup chicken broth" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon dried oregano" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon dried basil" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Granulated garlic, to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup fresh broccoli florets" }, { "line_type": "ul", "section": "Ingredients", "text": "½ pound linguine, cooked al dente and drained" }, { "line_type": "ul", "section": "Ingredients", "text": "About ¼ cup crumbled feta cheese for garnish" }, { "line_type": "ul", "section": "Ingredients", "text": "1–2 tablespoons chopped parsley for garnish" }, { "line_type": "ol", "section": "Procedure", "text": "Heat oil in a sauté pan over high heat." }, { "line_type": "ol", "section": "Procedure", "text": "Add garlic, and sauté until it just begins to brown (about 1 minute). Be careful not to burn it." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in red peppers, sun-dried tomatoes, olives, and artichoke heart." }, { "line_type": "ol", "section": "Procedure", "text": "Add white wine, chicken broth, oregano and basil, and bring to a boil." }, { "line_type": "ol", "section": "Procedure", "text": "Season to taste with salt, pepper and granulated garlic." }, { "line_type": "ol", "section": "Procedure", "text": "Add broccoli and cook just until bright green and tender (1–2 minutes)." }, { "line_type": "ol", "section": "Procedure", "text": "Add pasta and toss to combine." }, { "line_type": "ol", "section": "Procedure", "text": "Garnish with crumbled feta cheese and chopped parsley, and serve hot." } ], "title": "Linguine Primavera Mediterranean", "url": "https://en.wikibooks.org/wiki/Cookbook:Linguine_Primavera_Mediterranean" }

{ "infobox": { "category": "/wiki/Category:Meat_recipes", "difficulty": 3, "servings": "4", "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 kg potatoes" }, { "line_type": "ul", "section": "Ingredients", "text": "2 large onions, sliced thin" }, { "line_type": "ul", "section": "Ingredients", "text": "Oil or butter for frying" }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh or frozen green vegetables, such as peas, kale, cabbage, broccoli, etc." }, { "line_type": "ul", "section": "Ingredients", "text": "Flour" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Large knob of butter" }, { "line_type": "ul", "section": "Ingredients", "text": "A splash of milk, cream, crème fraîche, or similar" }, { "line_type": "ul", "section": "Ingredients", "text": "about 500 g lamb or ox liver, sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "Henderson's relish, Worcestershire sauce, or similar (optional)" }, { "line_type": "ol", "section": "Procedure", "text": "Wash (and optionally peel) the potatoes and put in a pan of boiling water." }, { "line_type": "ol", "section": "Procedure", "text": "Fry onions gently in a large frying pan with some of the oil." }, { "line_type": "ol", "section": "Procedure", "text": "While the onions are frying, prepare the green vegetables." }, { "line_type": "ol", "section": "Procedure", "text": "Prepare a plate or wide bowl, covering it in flour mixed with a bit of salt and pepper. This is for dusting the liver prior to frying." }, { "line_type": "ol", "section": "Procedure", "text": "Once the potatoes are cooked, drain and then mash them, adding butter and cream or milk until you have the desired consistency. Put a lid on the pan to keep warm." }, { "line_type": "ol", "section": "Procedure", "text": "Once the onions are soft, remove them from the pan with a slotted spoon, squeezing the oil or butter back into the frying pan as you remove them. Put them in a bowl on one side." }, { "line_type": "ol", "section": "Procedure", "text": "Turn the heat of your frying pan up as high as possible and add a bit more oil or butter if necessary." }, { "line_type": "ol", "section": "Procedure", "text": "Arrange the liver, flour and frying pan in a straight line." }, { "line_type": "ol", "section": "Procedure", "text": "Start the process of dusting the slices of liver with flour on both sides and adding them to the hot pan. This needs to be done as quickly as possible and can be quite messy. Do not over-crowd the pan—if you find the liver takes up more surface-space than is available then leave the remains on one side and fry in a second batch." }, { "line_type": "ol", "section": "Procedure", "text": "Cook the liver quickly, for only about a minute on each side so the slices are still pink within. Turn them over a couple of times. Quite a bit of the flour and blood will stick to the bottom of the pan. This is ok—don't scrape it off as it will be used for the gravy in a moment." }, { "line_type": "ol", "section": "Procedure", "text": "Once the liver is done to your satisfaction remove it from the pan and put directly onto warmed plates. Have someone else serve out the mash and vegetables while you finish the gravy. The trick is to try and not let everything else get cold while you are doing this." }, { "line_type": "ol", "section": "Procedure", "text": "Leaving the pan on a high heat, put the onions back in, add a good splash of Hendersons, and stir vigorously while adding boiling water, dissolving the juices stuck to the bottom of the pan. The gravy should thicken from the flour already stuck to the bottom of the pan. If it doesn't get thick enough you can add a bit more flour or cornflour (mixed with a little cold water in a small cup to avoid lumps)." }, { "line_type": "ol", "section": "Procedure", "text": "Once the gravy is hot and thickened, spoon generously over the plates." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "When making the gravy, you can re-use the hot water from the vegetables. This can be a smooth maneuver, draining it into the gravy as you pass the pan over to be served onto plates." } ], "title": "Liver and Onions", "url": "https://en.wikibooks.org/wiki/Cookbook:Liver_and_Onions" }

{ "infobox": { "category": "/wiki/Category:Meat_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Liver kebabs taste very good and are ideal for feeding young children liver as long as you don't tell them beforehand what it is. Served with fresh bread and Moroccan Salad, the kebabs make a nice meal." }, { "line_type": "p", "section": null, "text": "In Morocco every home has a shallow round clay pot that is filled with charcoal and used to grill meat and, in many homes, to cook the tagines on. Meat is put onto skewers and then held in a metal griller and cooked over the charcoal. As most Moroccan homes have an outdoor room (patio) everyone just sits round and eats as the meat comes off the grill. No need to wait for good weather to get the barbecue out!" }, { "line_type": "ul", "section": "Ingredients", "text": "½ kg liver" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp paprika" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "1 handful fresh coriander, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "2–3 cloves garlic, minced (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp sunflower or olive oil" }, { "line_type": "ol", "section": "Procedure", "text": "Cut the liver into small cubes about 1 cm square, and put them in a container." }, { "line_type": "ol", "section": "Procedure", "text": "Add paprika, some salt and pepper, chopped coriander, minced garlic, and oil to the liver." }, { "line_type": "ol", "section": "Procedure", "text": "Mix this all together and leave to marinate for 30 minutes or more." }, { "line_type": "ol", "section": "Procedure", "text": "Slide the meat onto skewers, and grill to preferred level of char." } ], "title": "Liver Kebabs", "url": "https://en.wikibooks.org/wiki/Cookbook:Liver_Kebabs" }

{ "infobox": { "category": "/wiki/Category:Soup_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "This is a traditional recipe for Liverpool scouse, also known as \"lobscouse\". The sauce is not thickened, and it is usual to serve with preserved beetroot or red cabbage and white bread with butter. An even more impoverished variety of this dish is 'blind Scouse', which features no meat." }, { "line_type": "ul", "section": "Ingredients", "text": "A cheap cut of lamb or mutton (such as breast or forequarter)" }, { "line_type": "ul", "section": "Ingredients", "text": "A little oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Onions, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Carrots, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Water or meat stock" }, { "line_type": "ul", "section": "Ingredients", "text": "Potatoes, diced" }, { "line_type": "ol", "section": "Procedure", "text": "Remove the meat from the bone (if needed), and dice it." }, { "line_type": "ol", "section": "Procedure", "text": "Heat a little oil in a large saucepan. Add the meat, and brown it." }, { "line_type": "ol", "section": "Procedure", "text": "Add the chopped onions, carrots, and water or meat stock, and as many potatoes as possible." }, { "line_type": "ol", "section": "Procedure", "text": "Simmer until everything is cooked." } ], "title": "Liverpool Lamb and Vegetable Soup (Scouse)", "url": "https://en.wikibooks.org/wiki/Cookbook:Liverpool_Lamb_and_Vegetable_Soup_(Scouse)" }

{ "infobox": { "category": "/wiki/Category:Stir_fry_recipes", "difficulty": 2, "servings": "variable", "time": "15–25 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "This lo mein recipe is very flexible. Add what ever ingredients you think will fit. A popular combination is pork with water chestnuts and asparagus. \"Stir fry-style meats and vegetables\" simply refers to ingredients cut in pieces that are slightly smaller than bite-size and perfect for pan frying." }, { "line_type": "ul", "section": "Ingredients", "text": "1 part stir fry meat (e.g. pork, beef, shrimp)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 part stir fry vegetables (e.g. water chestnuts, asparagus, broccoli, squash, bamboo shoots)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 part cooked lo mein noodles" }, { "line_type": "ul", "section": "Ingredients", "text": "Enough soy sauce to heavily coat all the ingredients" }, { "line_type": "ul", "section": "Ingredients", "text": "Enough olive oil to coat a skillet" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Crushed/minced garlic (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Bean sprouts (optional)" }, { "line_type": "ul", "section": "Cookware", "text": "Skillet large enough for desired amount of ingredients" }, { "line_type": "ul", "section": "Cookware", "text": "Pot" }, { "line_type": "ul", "section": "Cookware", "text": "Strainer" }, { "line_type": "ul", "section": "Cookware", "text": "Stirring utensil (e.g. tongs, wooden spoon)" }, { "line_type": "ol", "section": "Procedure", "text": "Cook noodles in a pot according to the package directions." }, { "line_type": "ol", "section": "Procedure", "text": "Coat a skillet with olive oil and place on stove with medium to low heat. Add garlic if desired, but don't let it burn." }, { "line_type": "ol", "section": "Procedure", "text": "Add meat and vegetables to skillet, season with salt and pepper, lightly coat with soy sauce, and cook everything until it's done (about 8–10 minutes)." }, { "line_type": "ol", "section": "Procedure", "text": "If using, add bean sprouts right before everything is finished cooking, and cook them until they turn mildly translucent." }, { "line_type": "ol", "section": "Procedure", "text": "Strain noodles and add them to the stir fry." }, { "line_type": "ol", "section": "Procedure", "text": "Coat with soy sauce and cook for roughly 1 minute in order to sear in the flavor." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Spaghetti noodles work well too. For a healthier option, try whole-grain spaghetti noodles." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "When adding the soy sauce, start out light. Taste and then add more. It's much easier to add ingredients than remove them." } ], "title": "Lo Mein", "url": "https://en.wikibooks.org/wiki/Cookbook:Lo_Mein" }

{ "infobox": { "category": "/wiki/Category:Soup_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 ½ cups cooked lobster tail meat" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups chicken broth" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups heavy cream" }, { "line_type": "ul", "section": "Ingredients", "text": "12 sprigs fresh dill" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup freshly-squeezed lemon juice" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup finely-diced celery" }, { "line_type": "ul", "section": "Ingredients", "text": "1 large onion, finely diced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp minced garlic" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Freshly-ground black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "3 bay leaves" }, { "line_type": "ol", "section": "Procedure", "text": "Heat oil in a large pot over medium high heat. Add celery, onion, and garlic and sauté until garlic is golden and onions are translucent." }, { "line_type": "ol", "section": "Procedure", "text": "Add remaining ingredients, 1 tsp salt, and freshly ground black pepper. Remove bay leaves and reserve." }, { "line_type": "ol", "section": "Procedure", "text": "Purée soup until smooth using an immersion blender." }, { "line_type": "ol", "section": "Procedure", "text": "Add bay leaves and bring to a boil. Reduce heat to medium low and cook 10 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Remove bay leaves and ladle into individual bowls. Grind on some black pepper and sprinkle with some dill, if desired, before serving." } ], "title": "Lobster Bisque", "url": "https://en.wikibooks.org/wiki/Cookbook:Lobster_Bisque" }

{ "infobox": { "category": "/wiki/Category:Seafood_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Lobster thermidor is a dish created by stuffing an empty lobster tail with sautéed lobster meat that is cooked with butter, a light wine (often sherry), and cream. The resulting sauce is stuffed into a lobster shell then topped with either a cheese, mushrooms or combination of vegetables before being placed under an open flame or broiled." }, { "line_type": "p", "section": null, "text": "The dish originated in Europe but was popularized in the US in the mid-20th century. Perhaps the most prominent reference to Lobster Thermidor is in the movie Citizen Kane;[1] while never shown, is it used as an example of early 20th century Northeastern haute cuisine." }, { "line_type": "p", "section": null, "text": "While present in older American cookbooks, the preparation is no longer widely-known. It is related to Lobster Newberg, another lobster tail recipe commonly presented in older Northeastern-themed cookbooks." }, { "line_type": "ul", "section": "Ingredients", "text": "½ lb (225 g) cooked lobster meat, preferably from the tail; see notes" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cleaned lobster tail shell" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tablespoons butter or margarine" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (240 ml) heavy cream" }, { "line_type": "ul", "section": "Ingredients", "text": "2 egg yolks" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup (120 ml) sherry or brandy" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup (120 g) grated gruyere or mozzarella cheese" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Freshly-ground black pepper" }, { "line_type": "ol", "section": "Procedure", "text": "In a serving bowl, mix together egg yolks and cream, then set aside for later use." }, { "line_type": "ol", "section": "Procedure", "text": "In a saucepan large enough to accommodate everything, warm the butter over low heat until it melts." }, { "line_type": "ol", "section": "Procedure", "text": "Add the cooked lobster meat and wine to the butter, then sauté over medium-high heat for about 2–3 minutes, or until the meat is warmed through and the wine has been mostly absorbed." }, { "line_type": "ol", "section": "Procedure", "text": "Slowly add the cream and egg mixture, stirring all the time to ensure that the sauce is evenly mixed." }, { "line_type": "ol", "section": "Procedure", "text": "When the sauce has thickened remove from heat." }, { "line_type": "ol", "section": "Procedure", "text": "Set oven to broil or prepare an open flame." }, { "line_type": "ol", "section": "Procedure", "text": "Carefully stuff the empty lobster tail with the filling." }, { "line_type": "ol", "section": "Procedure", "text": "Top the filling with the grated cheese, salt, and pepper." }, { "line_type": "ol", "section": "Procedure", "text": "Place the filled shell underneath the open flame and broil for 3–8 minutes, or until the cheese melts and turns a golden brown." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from the oven, and serve on a warmed plate with garnish and appropriate accompaniments." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Cooking and shelling a fresh lobster can be a time consuming process, so frozen or pre-shelled tail meat is often used as a substitute. If you would like to prepare your own lobster meat, refer to the recipe for boiled lobster." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "While the base preparation of Lobster Thermidor often remains the same, the type of wine or cheese used, or the way that the lobster is cooked differs." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Some preparations include utilizing the broth generated from cooking the lobster with carrots, celery, tarragon, and wine as an additional ingredient to thicken the sauce of cream and sherry." } ], "title": "Lobster Thermidor", "url": "https://en.wikibooks.org/wiki/Cookbook:Lobster_Thermidor" }

{ "infobox": { "category": "/wiki/Category:Hawaiian_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "2 eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "1 hamburger patty" }, { "line_type": "ul", "section": "Ingredients", "text": "½–1 cup uncooked rice (per preference)" }, { "line_type": "ul", "section": "Ingredients", "text": "Gravy" }, { "line_type": "ol", "section": "Procedure", "text": "Cook the eggs sunny side up." }, { "line_type": "ol", "section": "Procedure", "text": "Cook the hamburger to your preference." }, { "line_type": "ol", "section": "Procedure", "text": "Steam the rice, and heat up the gravy." }, { "line_type": "ol", "section": "Procedure", "text": "Assemble the components in the following order:\nRice on bottom;\nHamburger on top of rice;\nEggs;\nGravy." }, { "line_type": "ol", "section": "Procedure", "text": "Rice on bottom;" }, { "line_type": "ol", "section": "Procedure", "text": "Hamburger on top of rice;" }, { "line_type": "ol", "section": "Procedure", "text": "Eggs;" }, { "line_type": "ol", "section": "Procedure", "text": "Gravy." } ], "title": "Loco Moco (Rice with Egg and Hamburger)", "url": "https://en.wikibooks.org/wiki/Cookbook:Loco_Moco_(Rice_with_Egg_and_Hamburger)" }

{ "infobox": { "category": "/wiki/Category:Rice_recipes", "difficulty": 4, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "¼ cup oil for frying" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "4 lbs (1.8 kg) chicken, cut in pieces" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup olives (pitted) or capers" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp oil, for when rice is almost done" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup finely diced celery" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup finely diced onion" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cloves of garlic, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "4 cups rice" }, { "line_type": "ul", "section": "Ingredients", "text": "5¼ cups chicken stock or water" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup tomato paste" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp salt or to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp thyme" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp oregano (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp ground black pepper" }, { "line_type": "ol", "section": "Procedure", "text": "Heat the ¼ cup oil in a pot over high heat." }, { "line_type": "ol", "section": "Procedure", "text": "Add the sugar to the pot. Let it melt and caramelize, turning light brown. Pay close attention and don't let the sugar burn. Do not use plastic utensils to stir the sugar, since it will be at around 350°F (175°C)." }, { "line_type": "ol", "section": "Procedure", "text": "Add the meat to the caramel and let it brown on all sides. Remove and reserve the meat." }, { "line_type": "ol", "section": "Procedure", "text": "Add the garlic, onions, and celery to the pot. Fry." }, { "line_type": "ol", "section": "Procedure", "text": "Add rice and cooked meat to pot with the vegetables. Whisk together chicken stock and tomato paste until smooth, then stir it into the rice mixture. Stir in the salt, pepper, thyme, and olives." }, { "line_type": "ol", "section": "Procedure", "text": "Check the seasoning. If the salt level is good, add an extra ½ tsp of salt. This is because the rice will absorb some of the salt, and it will come out a bit flat in the end unless you add extra salt." }, { "line_type": "ol", "section": "Procedure", "text": "Bring to a boil over high heat. Let it boil, stirring occasionally, until the water is absorbed. The high heat is needed to bring the rice temperature up so that it cooks. If you lower the flame at this point, the rice might not cook all the way." }, { "line_type": "ol", "section": "Procedure", "text": "Cover, lower the heat, and let it cook for 15 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Uncover, sprinkle 2 Tbsp oil on top, and stir so that the uncooked rice on top goes to the bottom. Cook for another 5 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "If rice still not cooked, give it another stir and cook for another 5 minutes. Sometimes you may need more time; see notes below." }, { "line_type": "ol", "section": "Procedure", "text": "Turn heat on high for a couple of minutes to brown and toast the rice on bottom. Sometimes it does this by itself during the main cooking so you don't have to do this. Experience will tell." }, { "line_type": "ol", "section": "Procedure", "text": "Serve." }, { "line_type": "ol", "section": "Procedure", "text": "Preheat oven to 350°F (125°C)." }, { "line_type": "ol", "section": "Procedure", "text": "Proceed with the recipe as above, using an oven-proof pot, until the rice absorbs all the liquid. Once this happens, cover the pot, put it in the oven, and bake for 30 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Add 2 tbsp oil, and stir so the uncooked rice is on the bottom and the bottom rice is on the top. Bake for another 20 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Stir. If it is still not fully cooked, bake another 20 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Serve." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If the rice doesn't cook but all the water was absorbed, you can separate the rice from the meat, put it in a bowl, and give it 5 minutes on high in the microwave. Often there wasn't enough heat to cook the rice. On some stoves, once covered (as mentioned above), you may have to cook 20 minutes, add oil, stir, and cook another 20–40 minutes, stirring every 10 minutes." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "It is also helpful to put a sheet or two of aluminium foil over the pot before putting the lid on. That helps seal the lid and keep the heat/steam from escaping, and the rice often comes out better." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Dominicans tend to cook the rice on the dry side—the rice will be cooked through, but not too watery. The ratio should be 4 cups rice to 5½ cups liquid (some locrio recipes ask for 7–8 cups of liquid, which makes things mushy). If you have tomato sauce instead of tomato paste, you can use that also, as long as the ratios are the same (e.g. 1 cup tomato sauce to 4½ cups water/stock; which makes a total of 5½ cups liquid). If you halve the recipe, the ratio rice to liquid will be 2 cups rice to 2¾ cups liquid." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Some people deep fry the meat separately, remove the excess oil, and then caramelize the sugar." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The ingredients of the sofrito vary, and can be made in advance. Some add cilantro, bell peppers, culantro, and other aromatics to it." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Other vegetables such as 1 cup of cubed auyama squash are sometimes added with the rice." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You can also substitute guineafowl, rabbit, Dominican salami, pork chops, or other meat for the chicken. Almost any meat can be used, including cubed ham or spam, arrenque (smoked dried herring, pre-soaked in warm water to remove some salt, but cut the amount of salt you use), canned sardines, Vienna sausages, shellfish (mariscos) and if in desperation, ground beef, meatballs, hot dogs, etc. can also be used. You can use 2 lbs of chicken gizzards also, but gizzards need to be boiled (or pressure cooked) until tender first." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Some people use Sazón Completo for the seasoning. Although it is not authentic, you can also add 1 tsp ajinomoto (味の素), which is similar." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You can take the skin off the chicken before frying it." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Instead of chicken stock, some people throw in a stock cube." } ], "title": "Locrio (Dominican Chicken and Rice)", "url": "https://en.wikibooks.org/wiki/Cookbook:Locrio_(Dominican_Chicken_and_Rice)" }

{ "infobox": { "category": "/wiki/Category:Confection_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Lolly cake is a New Zealand cake which features lollies in the ingredients and thus can be thought of as \"candy cake\". The traditional candy used is Fruit Puffs which are like firm, slightly chewy marshmallows and are obviously fruity. Malt biscuits and coconut are also used and other ingredients can be added or substituted." }, { "line_type": "ul", "section": "Ingredients", "text": "250 g (1 packet) malt biscuits" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pinch of cinnamon (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "120 g (1.5 sticks) of butter" }, { "line_type": "ul", "section": "Ingredients", "text": "200 g (½ can or 7 ounces) condensed milk" }, { "line_type": "ul", "section": "Ingredients", "text": "180 g (1 packet) Fruit Puffs" }, { "line_type": "ul", "section": "Ingredients", "text": "Shredded coconut" }, { "line_type": "ol", "section": "Procedure", "text": "Crush the biscuits. They don't need to be a fine dust—some pieces can be left partially-crushed to give the cake a nicer texture." }, { "line_type": "ol", "section": "Procedure", "text": "Mix in cinnamon, if you want it." }, { "line_type": "ol", "section": "Procedure", "text": "Warm the butter and condensed milk in the microwave for 30 seconds until the butter is very soft. It's okay if the butter melts a bit." }, { "line_type": "ol", "section": "Procedure", "text": "Cut the fruit puffs in half if you want or leave them whole." }, { "line_type": "ol", "section": "Procedure", "text": "Mix the fruit puffs with the crushed biscuits, then add the butter and condensed milk. Mix well." }, { "line_type": "ol", "section": "Procedure", "text": "Roll the mixture into a log shape, or roll small amounts into little balls." }, { "line_type": "ol", "section": "Procedure", "text": "Roll the log or balls in the shredded coconut until completely covered." }, { "line_type": "ol", "section": "Procedure", "text": "Place on a tray and cover with plastic wrap to keep moist. Chill for several hours in the fridge until hardened." }, { "line_type": "ol", "section": "Procedure", "text": "Cut cake while still cold before it warms up again" }, { "line_type": "ul", "section": "References/External Links", "text": "Suzy's World:Steel Shows photo of cake." }, { "line_type": "ul", "section": "References/External Links", "text": "Isaac Freeman:A Natural History of Lolly Cake Website about Lolly cake, with good pictures.." }, { "line_type": "ul", "section": "References/External Links", "text": "New Zealand Lolly Log Cake Shows substitute ingredients for USA" } ], "title": "Lolly Cake", "url": "https://en.wikibooks.org/wiki/Cookbook:Lolly_Cake" }

{ "infobox": { "category": "/wiki/Category:Peruvian_recipes", "difficulty": 3, "servings": "6", "time": "1 hour 20 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Lomo saltado is a dish of marinated steak, vegetables and fried potatoes, usually served over white rice. It is one of the most popular recipes in Peru and is often found on the menu at many smaller restaurants at a very reasonable price." }, { "line_type": "ul", "section": "Ingredients", "text": "3 pounds (900 g) beef tenderloin or other tender steak" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup red wine (e.g. Burgundy)" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons crushed garlic" }, { "line_type": "ul", "section": "Ingredients", "text": "2 medium onions, cut in strips" }, { "line_type": "ul", "section": "Ingredients", "text": "4 tomatoes, seeds removed, puréed in a blender" }, { "line_type": "ul", "section": "Ingredients", "text": "5 potatoes peeled and cut into strips for frying" }, { "line_type": "ul", "section": "Ingredients", "text": "1 yellow Peruvian Chili Pepper (aji), cut into thin strips" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon of vinegar" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons of soy sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "Vegetable oil for frying" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Culantro or cilantro" }, { "line_type": "ol", "section": "Procedure", "text": "Cut the meat into thin strips and marinate them in the wine for 1 hour." }, { "line_type": "ol", "section": "Procedure", "text": "Use a wok to cook garlic in oil over medium heat and add the meat. Reserve the juice." }, { "line_type": "ol", "section": "Procedure", "text": "Add the tomato purée, salt and pepper. Cook for a few minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Add the soy sauce while stirring the meat in the wok." }, { "line_type": "ol", "section": "Procedure", "text": "Add the onions, aji strips, cilantro and vinegar. Combine the juice from the meat." }, { "line_type": "ol", "section": "Procedure", "text": "Fry the potatoes in a separate pan and add to the other ingredients." }, { "line_type": "ol", "section": "Procedure", "text": "Serve the dish with white rice." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Instead of puréeing the tomatoes, you can cut them into slices." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You may omit the wine and use a greater quantity of vinegar." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Using a different kind of hot pepper changes the flavor of this dish completely." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You may choose not to marinate the beef." } ], "title": "Lomo Saltado (Peruvian Steak Stir-fry)", "url": "https://en.wikibooks.org/wiki/Cookbook:Lomo_Saltado_(Peruvian_Steak_Stir-fry)" }

{ "infobox": { "category": "/wiki/Category:Beef_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 tsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp freshly-ground black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ tsp cayenne pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "2 ½ tsp dried rosemary" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ tsp mesquite smoke powder" }, { "line_type": "ul", "section": "Ingredients", "text": "1 ea. (1 pound) flank steak" }, { "line_type": "ul", "section": "Ingredients", "text": "Dijon mustard" }, { "line_type": "ol", "section": "Procedure", "text": "Combine salt, pepper, cayenne, rosemary, and smoke powder. Set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Brush steak liberally with Dijon mustard. Apply seasoning mixture and gently rub into meat. Refrigerate for at least 1 hour." }, { "line_type": "ol", "section": "Procedure", "text": "Heat a charcoal grill with a chimney starter (not that solvent stuff). Reapply the grate and place the steak on top. Cook, flipping once, until internal temperature reaches 145°F for medium rare." }, { "line_type": "ol", "section": "Procedure", "text": "Remove and let rest for 10 minutes. Slice as thinly as humanly possible across the grain. Serve warm." } ], "title": "London Broil", "url": "https://en.wikibooks.org/wiki/Cookbook:London_Broil" }

{ "infobox": { "category": "/wiki/Category:Beverage_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "London fog (also known as Vanilla Tea Misto or an Earl Grey Tea Latte) is the name of a drink which originated in Vancouver, British Columbia, Canada, although the creator remains unknown, among several claims. One such claim is from Buckwheat Cafe on 4th Avenue in Vancouver (now closed) when in December 1996 a regular customer, Mary Loria, who was pregnant and couldn't drink coffee asked for an alternative. Another is from the Island Coffeehouse in Langley, Washington, a non-profit student run organization, where it was originally made with Peppermint Tea in 2006. However, patrons of Starbucks in Calgary, Alberta have asked for this drink since the winter of 2004, coincidentally when Loria was visiting family. It is common in Washington and Oregon, as well as in BC's lower mainland and throughout British Columbia and Alberta. Canadian Second Cup cafés also carry the drink." }, { "line_type": "p", "section": null, "text": "The \"London Fog\" was recently the subject of an investigation on the Canadian Broadcasting Corporation's afternoon show Freestyle." }, { "line_type": "ul", "section": "Ingredients", "text": "1 bag Earl Grey tea" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup boiling water" }, { "line_type": "ul", "section": "Ingredients", "text": "16 oz milk (2% or whole)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 shot vanilla syrup" }, { "line_type": "ol", "section": "Procedure", "text": "Add the boiling water to a mug along with the tea bag. Let steep for 2–4 minutes to achieve optimum flavor—the result is an Earl Grey tea concentrate." }, { "line_type": "ol", "section": "Procedure", "text": "Heat up milk. Access to a steamer is preferred. Mix in vanilla syrup." }, { "line_type": "ol", "section": "Procedure", "text": "Add hot milk to the tea as desired. Adjust components according to taste." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Oregon Mist: Replace the Earl Grey tea with green tea and the vanilla syrup with amaretto; popularized by the Glenwood restaurants in Eugene, Oregon." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Manchester Fog: Replace the milk with soy milk." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Dublin Fog: Replace the Earl Grey tea with Irish breakfast tea." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Bangalore Fog: Replace the Earl Grey tea with a chai tea blend; created by Kavya Raman at Roosters Coffeehouse, Carleton University, Ottawa ON; also known as a Bombay Fog (coined in Concordia-Loyola's Second Cup, Montreal, QC)." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Atlantic City Fog: Replace the Earl Grey tea with with rose tea; created by Alexis V. Juneau at MCB Quantico, Quantico, Virginia." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Winter Fog: Reduce the vanilla syrup and add clover honey to taste." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Maui Fog: Replace the vanilla syrup with coconut syrup." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Tokyo Fog: Replace the Earl Grey tea with matcha green tea." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Cape Town Fog: Replace the Earl Grey tea with rooibos tea" }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Nanaimo Mist: Replace the vanilla syrup with almond syrup; accredited to Ravenna." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Oxford Haze: Replace the Earl Grey tea with English breakfast tea and the vanilla syrup with hazelnut syrup." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Victoria Fog: Replace the Earl Grey tea with lavender-scented tea." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Montreal Fog: Replace the Earl Grey tea with yerba mate, and add hazelnut syrup." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "London Smog: Add a shot of espresso." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Mexican Fog: Replace the vanilla syrup with agave syrup." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Halifax Fog: Replace the vanilla syrup with Nova Scotian maple syrup." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Savannah Fog: Replace the vanilla syrup with lavender syrup." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Seattle Fog: soy misto (½ water, ½ soy, steamed) with 2 pumps of vanilla syrup and one pump of hazelnut syrup, in 2 bags of Earl Grey Tea." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Durban Fog: A cross between a Cape Town Fog and a Bangalore Fog; basically the same as a London Fog, but replacing Earl Grey with Rooibos Tea and adding a pinch of tea masala." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Fog on the Tyne: Variation on the London Fog; start with a cup of hot milk, add a heaped spoonful of sugar, drop in an Earl Grey tea bag, and let it diffuse directly into the milk for 30–60 seconds." } ], "title": "London Fog", "url": "https://en.wikibooks.org/wiki/Cookbook:London_Fog" }

{ "infobox": { "category": "/wiki/Category:Beverage_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "A Long Island iced tea is a mixed cocktail originating in the prohibition era and made popular in New York speakeasies. Despite its name, the drink does not contain any tea whatsoever." }, { "line_type": "ul", "section": "Ingredients", "text": "¼ part vodka" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ part white rum" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ part gin" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ part tequila or triple sec" }, { "line_type": "ul", "section": "Ingredients", "text": "1 part sweet and sour mix OR lemon/lime juice to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "1 splash cola or coffee liqueur" }, { "line_type": "ul", "section": "Ingredients", "text": "Lemon, sliced for garnish" }, { "line_type": "ol", "section": "Procedure", "text": "Shake all the ingredients except the cola with ice in a cocktail shaker." }, { "line_type": "ol", "section": "Procedure", "text": "Strain into a highball glass." }, { "line_type": "ol", "section": "Procedure", "text": "Float the cola on the top and serve with a lemon slice." }, { "line_type": "ol", "section": "Procedure", "text": "Fill a highball glass until it's almost full with ice." }, { "line_type": "ol", "section": "Procedure", "text": "Add vodka, gin, rum, and tequila." }, { "line_type": "ol", "section": "Procedure", "text": "Add sweet and sour mix, leaving some room on top." }, { "line_type": "ol", "section": "Procedure", "text": "Splash in the cola and enjoy." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Don't forget—it has to look like an iced tea, so don't add too much cola." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "To make a Long Beach Tea, use cranberry juice instead of cola." } ], "title": "Long Island Iced Tea", "url": "https://en.wikibooks.org/wiki/Cookbook:Long_Island_Iced_Tea" }

{ "infobox": { "category": "/wiki/Category:Duck_recipes", "difficulty": 2, "servings": "3–4", "time": "1 hour to 90 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Long Island roast duckling is part of the regional cuisine of eastern Long Island, New York stemming from Long Island's thriving duck-farming industry which began in the late 19th century.[1]" }, { "line_type": "p", "section": null, "text": "According to Alton Brown, host of the Food Network's Good Eats, duck farming got its start on Long Island after an American businessman touring China in 1873 bought 25 white pekin ducks and shipped them to Long Island. Only nine survived the trip but those nine reproduced quickly and their descendants eventually found themselves on Long Island's numerous duck farms.[2][3]" }, { "line_type": "p", "section": null, "text": "White pekins (also called Long Island pekins) now represent 95% of the ducks sold and consumed in the US[4] and are raised on farms in many parts of that country.[5][6][7]" }, { "line_type": "p", "section": null, "text": "According to Brown, many people shy away from cooking whole ducks because of their high fat content.[2] Fortunately, there are cooking methods for removing the excess fat.[8]" }, { "line_type": "p", "section": null, "text": "White pekin meat has a mild flavor and, if served skinless, is lower in fat and calories than skinless chicken breast.[9] Farmers slaughter these birds after six to eight weeks of growth when the meat is at its most tender.[1]" }, { "line_type": "p", "section": null, "text": "This recipe utilizes a vertical roasting method to drain the fat away from the duck." }, { "line_type": "ul", "section": "Ingredients", "text": "1 whole pekin duckling (3–6 lbs, 1.5–3 kg)" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Butter-flavored nonstick spray" }, { "line_type": "ol", "section": "Preparation", "text": "Preheat oven to 450 °F." }, { "line_type": "ol", "section": "Preparation", "text": "Rinse and wipe duckling, removing giblets." }, { "line_type": "ol", "section": "Preparation", "text": "Set bird aside in an airy place to allow the skin to dry." }, { "line_type": "ol", "section": "Preparation", "text": "Rub inside cavity with salt and pepper." }, { "line_type": "ol", "section": "Preparation", "text": "Insert vertical oven roaster (used for \"beer can chicken\") into bird, and prop it upright." }, { "line_type": "ol", "section": "Preparation", "text": "Coat bird on all sides with butter-flavored spray and sprinkle salt and pepper lightly over the skin." }, { "line_type": "ol", "section": "Preparation", "text": "Place bird and vertical roaster into a large roasting pan (use a wire rack insert if you have one) and add ½ cup water to the bottom of the pan." }, { "line_type": "ol", "section": "Preparation", "text": "Leave bird in oven for 30 minutes, then reduce heat to 325 °F until done. No need to prick skin or baste bird, as the fat slowly renders off leaving a wonderful crispy skin. Keep the bottom of the roasting pan covered with water to prevent smoking." }, { "line_type": "ol", "section": "Preparation", "text": "Pour off fat and save, reserving drippings and liquid from the roasting pan." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Serve with brown rice, rice pilaf or baked sweet potatoes." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Use the duck fat to cook sliced potatoes or to make duck confit." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The fat and liver can be cooked together to make a very tasty paté so don't throw any of it out." } ], "title": "Long Island Roast Duckling", "url": "https://en.wikibooks.org/wiki/Cookbook:Long_Island_Roast_Duckling" }

{ "infobox": { "category": "/wiki/Category:Duck_recipes", "difficulty": 3, "servings": "3–4", "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "This recipe uses a conventional roasting method based on the one featured on The City Cook website.[1]" }, { "line_type": "ul", "section": "Ingredients", "text": "1 ea. (4–5 pounds, 1.8–3.6 kg) whole pekin duckling" }, { "line_type": "ul", "section": "Ingredients", "text": "1 lemon, cut into quarters" }, { "line_type": "ul", "section": "Ingredients", "text": "1 orange, cut into quarters or eighths" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper" }, { "line_type": "ol", "section": "Preparation", "text": "Defrost the duck in the fridge if it's frozen." }, { "line_type": "ol", "section": "Preparation", "text": "Remove the giblets and any packages from the body cavity." }, { "line_type": "ol", "section": "Preparation", "text": "Preheat the oven to 375 °F and place an oven rack in the center of the oven." }, { "line_type": "ol", "section": "Preparation", "text": "Rinse the duck and pat it dry both inside and out with paper towels." }, { "line_type": "ol", "section": "Preparation", "text": "Pierce the skin every half inch with prongs, pushing the prongs through the skin and into the fat but not into the meat. The fat will escape through these holes as the duck cooks." }, { "line_type": "ol", "section": "Preparation", "text": "Rub plenty of salt and freshly ground pepper on the skin. Then, place 2 pieces of lemon and 2–4 pieces of orange inside the duck's cavity." }, { "line_type": "ol", "section": "Preparation", "text": "Tie the duck's legs together with a piece of butcher's twine. This will keep the citrus inside the cavity." }, { "line_type": "ol", "section": "Preparation", "text": "Place the duck breast side up on a rack that has been placed on a roasting pan. It's important to use a roasting pan that has some depth so the fat drips into the pan and not the oven." }, { "line_type": "ol", "section": "Preparation", "text": "Push a meat thermometer into one of the thighs." }, { "line_type": "ol", "section": "Preparation", "text": "Place the bird on the center rack of the oven. It will cook in 1–1½ hours depending on its size." }, { "line_type": "ol", "section": "Preparation", "text": "Remove the duck every 20 minutes from the oven and drain the excess fat. Rotate the duck each time you return it to the oven to help it crisp evenly. You'll know it's done when the skin is golden brown and crispy. Also, the meat thermometer should read no lower than 165 °F." }, { "line_type": "ol", "section": "Preparation", "text": "Remove the bird from the oven. Pour out the liquid from the cavity and discard." }, { "line_type": "ol", "section": "Preparation", "text": "Allow the duck to rest for ten minutes before carving." }, { "line_type": "ol", "section": "References", "text": "↑ Roast duck recipe on the City Cook website" } ], "title": "Long Island Roast Duckling with Citrus", "url": "https://en.wikibooks.org/wiki/Cookbook:Long_Island_Roast_Duckling_with_Citrus" }

{ "infobox": { "category": "/wiki/Category:Salad_dressing_recipes", "difficulty": 1, "servings": "6 (1/4 cup each)", "time": "35 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Louis dressing is a salad dressing commonly used with seafood salads, such as Crab Louis and Shrimp Louis. It can also be used as a dip or sandwich spread, or many other uses. The dressing is creamy but has a little spicy kick. This is not the \"traditional\" recipe, but it is the easiest for untrained cooks to succeed at." }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (235 ml) mayonnaise" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup (60 ml) cup mild salsa with green chile peppers" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup (60 ml) ketchup" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon (15 ml) lemon juice" }, { "line_type": "ul", "section": "Ingredients", "text": "1 ½ teaspoon (7 ml) worcestershire sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "Hot sauce (e.g., Tabasco, Crystal), to taste" }, { "line_type": "ol", "section": "Procedure", "text": "Combine all ingredients in a blender, and process until smooth. The goal is to have a pink smooth sauce with little green flecks." }, { "line_type": "ol", "section": "Procedure", "text": "Pour the sauce into a bowl, cover, and chill in the refrigerator for at least 30 minutes prior to use." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "For the traditional recipe, replace the salsa and ketchup with ½ cup chile sauce (or store-bought chile sauce), and 3 tablespoons each of finely-minced green onion and green chili peppers. Instead of using a blender, whisk the ingredients in a bowl." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Keep refrigerated." } ], "title": "Louis Dressing", "url": "https://en.wikibooks.org/wiki/Cookbook:Louis_Dressing" }

{ "infobox": { "category": "/wiki/Category:Dessert_recipes", "difficulty": 3, "servings": "6", "time": "45 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Loukoumas is a Greek fried pastry, similar to a doughnut." }, { "line_type": "ul", "section": "Ingredients", "text": "1.36 kg (48 oz / 6 cups) all-purpose flour" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon salt" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups undiluted evaporated milk" }, { "line_type": "ul", "section": "Ingredients", "text": "4 eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons baking powder" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "Ground cinnamon" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon vanilla extract" }, { "line_type": "ul", "section": "Ingredients", "text": "4 teaspoons dry yeast dissolved in ½ cup of warm water" }, { "line_type": "ul", "section": "Ingredients", "text": "Soy or corn oil for frying" }, { "line_type": "ul", "section": "Ingredients", "text": "Honey" }, { "line_type": "ol", "section": "Procedure", "text": "In a large mixing bowl, mix the flour, salt, milk, eggs, baking powder, sugar, cinnamon, and vanilla." }, { "line_type": "ol", "section": "Procedure", "text": "Mix the yeast and water together." }, { "line_type": "ol", "section": "Procedure", "text": "Add the yeast mixture to the other ingredients and stir. The mixture should look like smooth cake batter." }, { "line_type": "ol", "section": "Procedure", "text": "Cover the bowl and leave it for 4 hours." }, { "line_type": "ol", "section": "Procedure", "text": "Place 5 cm of oil in a pot and heat it up." }, { "line_type": "ol", "section": "Procedure", "text": "With a tablespoon, drop the batter in and roll. Loukoumades should be sphere-shaped once fried and should look golden or brown from all sides." }, { "line_type": "ol", "section": "Procedure", "text": "After they are fried, remove them from the oil and pour honey over them. Use the cinnamon for extra flavour. You can also use sesame seeds for flavour." } ], "title": "Loukoumas (Greek Donuts with Honey) I", "url": "https://en.wikibooks.org/wiki/Cookbook:Loukoumas_(Greek_Donuts_with_Honey)_I" }

{ "infobox": { "category": null, "difficulty": 3, "servings": "8", "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Callimachus called these \"honey tokens\" some time during the 3rd century B.C. Loukoumades were the 1st prizes awarded to winners of the ancient Olympics. Now they are the perfect Greek cafe dessert celebratory piece of decadent, or mid-morning snack. They’re especially good on cold wintry afternoons with a nice cup of coffee. Bon appetit!" }, { "line_type": "ul", "section": "Ingredients", "text": "4 teaspoons active dry yeast" }, { "line_type": "ul", "section": "Ingredients", "text": "1½ cups warm water" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups all-purpose flour" }, { "line_type": "ul", "section": "Ingredients", "text": "1 scant teaspoon salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Vegetable oil for frying" }, { "line_type": "ul", "section": "Ingredients", "text": "Honey (preferably thyme honey)" }, { "line_type": "ul", "section": "Ingredients", "text": "Cinnamon" }, { "line_type": "ul", "section": "Ingredients", "text": "Walnuts, crushed" }, { "line_type": "ul", "section": "Ingredients", "text": "Sesame seeds" }, { "line_type": "ol", "section": "Procedure", "text": "Combine the yeast and ½ cup warm water." }, { "line_type": "ol", "section": "Procedure", "text": "Mix the flour with the salt and put it in a deep bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Add the yeast and and 1 cup warm water, and mix well until you make a uniform thin paste." }, { "line_type": "ol", "section": "Procedure", "text": "Cover and leave in the shade for 1½–2 hours until it rises and forms bubbles under the surface." }, { "line_type": "ol", "section": "Procedure", "text": "Heat several inches of oil in a deep frying pan. Add the batter by large spoonfuls to make fritters. Turn the balls as they puff-up, frying 3–5 minutes until golden brown all over. Do not crowd the pan." }, { "line_type": "ol", "section": "Procedure", "text": "Remove with a strainer or ladle, and place on paper towels; keep warm." }, { "line_type": "ol", "section": "Procedure", "text": "Drizzle loukoumas with honey." }, { "line_type": "ol", "section": "Procedure", "text": "Sprinkle with cinnamon, walnuts, and/or sesame seeds to taste." } ], "title": "Loukoumas (Greek Donuts with Honey) II", "url": "https://en.wikibooks.org/wiki/Cookbook:Loukoumas_(Greek_Donuts_with_Honey)_II" }

{ "infobox": { "category": "/wiki/Category:American_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "3–4 strips thick smoky bacon, cut into 1-inch pieces" }, { "line_type": "ul", "section": "Ingredients", "text": "½ onion, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "2–3 cloves garlic, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 lb large shrimp, peeled (use peels to make stock)" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pint heavy cream, divided" }, { "line_type": "ul", "section": "Ingredients", "text": "2–2½ cups shrimp stock" }, { "line_type": "ul", "section": "Ingredients", "text": "Butter" }, { "line_type": "ul", "section": "Ingredients", "text": "Black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Cayenne pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Paprika" }, { "line_type": "ul", "section": "Ingredients", "text": "Chile flakes" }, { "line_type": "ul", "section": "Ingredients", "text": "Lime juice" }, { "line_type": "ul", "section": "Ingredients", "text": "1 recipe coarse grain hominy grits, timed to finish when shrimp are ready to serve" }, { "line_type": "ul", "section": "Ingredients", "text": "3–4 scallions, sliced" }, { "line_type": "ol", "section": "Procedure", "text": "Fry bacon in a pan until not too crisp; remove and reserve." }, { "line_type": "ol", "section": "Procedure", "text": "Sauté onion and garlic in bacon fat until just softened (about 2–3 minutes)." }, { "line_type": "ol", "section": "Procedure", "text": "Lightly season shrimp with salt and add to the pan; sauté until about half-cooked and just turning pink. Remove and reserve with the bacon." }, { "line_type": "ol", "section": "Procedure", "text": "Deglaze pan with sherry." }, { "line_type": "ol", "section": "Procedure", "text": "Add 1 cup (250 ml) cream, bring to boil, and reduce." }, { "line_type": "ol", "section": "Procedure", "text": "Add 1 cup shrimp stock, bring to a high simmer, and reduce. The liquid should thicken; if necessary, add floured butter at this point (beurre manié)." }, { "line_type": "ol", "section": "Procedure", "text": "Season sauce with salt, pepper, chili flakes, cayenne, and paprika" }, { "line_type": "ol", "section": "Procedure", "text": "Add bacon and shrimp to the sauce, and cook gently until shrimp are just done." }, { "line_type": "ol", "section": "Procedure", "text": "Add lime juice." }, { "line_type": "ol", "section": "Procedure", "text": "Serve over grits, and garnish with scallions." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Make the shrimp stock with shrimp peels and parts, dried shrimp flakes, mirepoix, and peppercorns." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The scallions can be replaced with minced chives." } ], "title": "Low Country Shrimp and Grits", "url": "https://en.wikibooks.org/wiki/Cookbook:Low_Country_Shrimp_and_Grits" }

{ "infobox": { "category": "/wiki/Category:Sauce_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "This is a simple delicious sauce for éclairs and other desserts and is also low in fat." }, { "line_type": "ul", "section": "Ingredients", "text": "1½ oz low-fat butter" }, { "line_type": "ul", "section": "Ingredients", "text": "1½ oz caster sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1½ fluid oz (70 ml) crème fraîche" }, { "line_type": "ul", "section": "Ingredients", "text": "1½ oz plain chocolate" }, { "line_type": "ol", "section": "Procedure", "text": "Melt all the ingredients together in a saucepan and allow to bubble for a while until the mixture darkens in colour slightly. Be careful not to let the chocolate burn." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from the heat and allow to cool until it thickens." } ], "title": "Low-Fat Chocolate Sauce", "url": "https://en.wikibooks.org/wiki/Cookbook:Low-Fat_Chocolate_Sauce" }

{ "infobox": { "category": "/wiki/Category:Bread_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Lussekatter or luciabullar are Scandinavian saffron buns served on St. Lucia Day (13 December)." }, { "line_type": "ul", "section": "Ingredients", "text": "2 packages (4½ tsp) active dry yeast" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup lukewarm water" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp crushed (¼ tsp powdered) saffron threads" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ cup (180 ml) half and half, lukewarm" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup (120 g) melted butter" }, { "line_type": "ul", "section": "Ingredients", "text": "2 eggs, beaten" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ cup (180 g) white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "4–5 cups sifted all-purpose flour" }, { "line_type": "ul", "section": "Ingredients", "text": "Raisins to decorate" }, { "line_type": "ol", "section": "Procedure", "text": "Combine the yeast and warm water." }, { "line_type": "ol", "section": "Procedure", "text": "Mix saffron into the warm half and half and let stand." }, { "line_type": "ol", "section": "Procedure", "text": "Combine the yeast and saffron mixtures. Mix in the melted butter, eggs, sugar, and salt." }, { "line_type": "ol", "section": "Procedure", "text": "Mix half of flour into the wet mixture and beat until well-blended." }, { "line_type": "ol", "section": "Procedure", "text": "Mix in additional flour until dough is smooth but not too firm. Knead on floured surface for ten minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Place dough in buttered bowl and let rise about 1½ hours or until doubled in volume." }, { "line_type": "ol", "section": "Procedure", "text": "Divide the dough into multiple pieces. Roll each piece into a 7 inch-long snake, and form into an 'S' shape with the ends curled in. Place a raisin in each curl." }, { "line_type": "ol", "section": "Procedure", "text": "Place buns on buttered sheet pan, cover, and let rise 45 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Brush with beaten egg and bake at 375–400°F (190–200°C) for 10–15 minutes until golden and cooked through." }, { "line_type": "ul", "section": "Gallery", "text": "Let the dough rise until doubled" }, { "line_type": "ul", "section": "Gallery", "text": "Brush with beaten egg" }, { "line_type": "ul", "section": "Gallery", "text": "Let the finished buns cool off" }, { "line_type": "ul", "section": "External link", "text": "Photos of baking saffron buns" } ], "title": "Luciabullar (Scandinavian Saffron Buns)", "url": "https://en.wikibooks.org/wiki/Cookbook:Luciabullar_(Scandinavian_Saffron_Buns)" }

{ "infobox": { "category": "/wiki/Category:Stew_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Lumanda is a flavorful Zambian okra stew that celebrates the unique taste and texture of okra. This vegetarian stew is made with fresh okra pods, tomatoes, onions, and a blend of aromatic spices. It is a delightful dish often enjoyed with nshima, a popular Zambian staple food." }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons vegetable oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 onion, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cloves of garlic, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 hot pepper, chopped (remove seeds for less heat)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon ground paprika" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon ground cumin" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon ground turmeric" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon ground coriander" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups sliced fresh okra" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tomato, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt, to taste" }, { "line_type": "ul", "section": "Equipment", "text": "Large pot" }, { "line_type": "ul", "section": "Equipment", "text": "Cutting board" }, { "line_type": "ul", "section": "Equipment", "text": "Knife" }, { "line_type": "ul", "section": "Equipment", "text": "Wooden spoon or spatula" }, { "line_type": "ol", "section": "Procedure", "text": "In a large pot, heat the vegetable oil over medium heat." }, { "line_type": "ol", "section": "Procedure", "text": "Add the chopped onion, minced garlic, and chopped hot pepper to the pot. Sauté until the onions are soft and translucent." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the ground paprika, ground cumin, ground turmeric, and ground coriander. Cook for a minute or two to release the flavors of the spices." }, { "line_type": "ol", "section": "Procedure", "text": "Add the sliced okra and diced tomato to the pot. Stir well to combine the vegetables with the spice mixture." }, { "line_type": "ol", "section": "Procedure", "text": "Season the stew with salt to taste. Adjust the seasoning according to your preference." }, { "line_type": "ol", "section": "Procedure", "text": "Reduce the heat to low, cover the pot, and let simmer for about 15–20 minutes, or until the okra is tender and cooked through." }, { "line_type": "ol", "section": "Procedure", "text": "Stir occasionally during cooking to prevent sticking and to ensure even cooking of the okra and tomatoes." }, { "line_type": "ol", "section": "Procedure", "text": "Once the stew is ready, remove the pot from the heat and let rest for a few minutes before serving." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "For a thicker stew, you can add a spoonful of cornmeal or cassava meal to the pot during cooking." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Lumanda is traditionally served with nshima, a stiff maize porridge, but it can also be enjoyed with rice or bread." } ], "title": "Lumanda (Zambian Okra Stew)", "url": "https://en.wikibooks.org/wiki/Cookbook:Lumanda_(Zambian_Okra_Stew)" }

{ "infobox": { "category": "/wiki/Category:Cookie_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Lumberjacks are a cookie from the Old Sturbridge Village Cookbook, and they reflect baking from 1830s New England." }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup caster sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup white vegetable shortening or butter" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup dark molasses" }, { "line_type": "ul", "section": "Ingredients", "text": "2 eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "4 cups sifted flour (not self-raising)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon of bicarbonate of soda" }, { "line_type": "ul", "section": "Ingredients", "text": "2 teaspoons cinnamon" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon ginger" }, { "line_type": "ol", "section": "Procedure", "text": "Cream together the sugar and shortening." }, { "line_type": "ol", "section": "Procedure", "text": "Add molasses and eggs, and mix well." }, { "line_type": "ol", "section": "Procedure", "text": "Sift together the flour, spices, and bicarbonate of soda. Add this mixture to the egg-butter mixture, and mix well to make a dough." }, { "line_type": "ol", "section": "Procedure", "text": "Put ¼ cup additional white sugar into a small bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Dip fingers into the sugar, then pinch off a ball of dough and roll it into the size and shape of a walnut." }, { "line_type": "ol", "section": "Procedure", "text": "Roll the cookie dough ball into the sugar and place on a greased cookie sheet." }, { "line_type": "ol", "section": "Procedure", "text": "Repeat the shaping and sugar-coating process with the remaining dough, spacing the cookies about 3 inches apart on the sheet." }, { "line_type": "ol", "section": "Procedure", "text": "Bake in a preheated 350°F (175°C) oven for 10–15 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Let cool completely—the cookies should be soft when cooled." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Different countries use different strengths of molasses. If you can find the American brand of Grandma's dark molasses then that is perfect." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If you use some muscovado sugar, then add the white and muscovado sugars at the same time." } ], "title": "Lumberjacks", "url": "https://en.wikibooks.org/wiki/Cookbook:Lumberjacks" }

{ "infobox": { "category": "/wiki/Category:Filipino_recipes", "difficulty": 3, "servings": "6–8", "time": "Active: 1 hour24 hours start to finish" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Lumpia are a variety of fried Filipino spring rolls, and they make a tasty dish." }, { "line_type": "ul", "section": "Ingredients", "text": "1½ pounds (680 g) ground chicken or pork" }, { "line_type": "ul", "section": "Ingredients", "text": "⅓ cup chopped water chestnuts" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup chopped onion" }, { "line_type": "ul", "section": "Ingredients", "text": "4 eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup soy sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "salt and freshly ground black pepper, to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "2 packages (about 40 ea.) small-to-medium size egg roll wrappers (wonton wrappers)" }, { "line_type": "ul", "section": "Ingredients", "text": "4 cups cooking oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Sweet and sour sauce" }, { "line_type": "ol", "section": "Procedure", "text": "In a large bowl, combine meat, water chestnuts, onion, eggs, soy sauce, salt, and pepper. Mix well and set aside." }, { "line_type": "ol", "section": "Procedure", "text": "On a clean, dry surface, place one egg roll wrapper with one corner facing you (like a baseball diamond)." }, { "line_type": "ol", "section": "Procedure", "text": "Place about 1 tablespoon of the meat mixture in the center of the wrapper." }, { "line_type": "ol", "section": "Procedure", "text": "Dip your fingers in a glass of water and lightly wet the corner pointing away from you (second base)." }, { "line_type": "ol", "section": "Procedure", "text": "Fold the corner closest to you (home base) over the mixture, then fold the side corners over that and roll away from your body. The wet corner should seal the roll." }, { "line_type": "ol", "section": "Procedure", "text": "Repeat the filling and shaping process with the remaining ingredients." }, { "line_type": "ol", "section": "Procedure", "text": "Place the rolls in large zip-close plastic bags and freeze overnight." }, { "line_type": "ol", "section": "Procedure", "text": "In a large saucepan, heat the oil to about 350°F (175°C) or until it begins to shimmer and the oil bubbles lightly when a wooden chopstick is inserted." }, { "line_type": "ol", "section": "Procedure", "text": "Using tongs, place each frozen lumpia roll in the hot oil and fry until brown, about 3 to 4 minutes. Use tongs to turn rolls to ensure even cooking." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the rolls to a plate covered with paper towels to absorb excess oil." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Serve with sweet and sour sauce." } ], "title": "Lumpia (Fried Filipino Spring Rolls)", "url": "https://en.wikibooks.org/wiki/Cookbook:Lumpia_(Fried_Filipino_Spring_Rolls)" }

{ "infobox": { "category": "/wiki/Category:Ugandan_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Luwombo, a quintessential Ugandan dish, showcases the rich flavors and vibrant culinary traditions of the country. This unique cooking method involves steaming meat, vegetables, and a delightful blend of local spices in banana leaves, infusing the dish with an unmistakably authentic aroma and taste." }, { "line_type": "ul", "section": "Ingredients", "text": "1 lb (450 g) beef or chicken, cut into chunks" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup diced red onions" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon minced garlic" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon minced ginger" }, { "line_type": "ul", "section": "Ingredients", "text": "Cayenne pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons groundnut paste (or peanut butter)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon groundnut powder (or peanut powder)" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons palm oil or groundnut oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup diced sweet potatoes" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup diced cassava" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup diced green bananas (matooke)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup diced eggplant" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons ground crayfish (optional, for added flavor)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup fresh or canned coconut milk" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup homemade chicken or vegetable broth" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt, to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Banana leaves, for wrapping" }, { "line_type": "ul", "section": "Equipment", "text": "Cutting board" }, { "line_type": "ul", "section": "Equipment", "text": "Knife" }, { "line_type": "ul", "section": "Equipment", "text": "Large bowl" }, { "line_type": "ul", "section": "Equipment", "text": "Steamer or large pot with a steaming rack" }, { "line_type": "ol", "section": "Procedure", "text": "In a large bowl, marinate the meat chunks with minced garlic, minced ginger, groundnut paste, groundnut powder, ground crayfish (if using), salt, and cayenne pepper. Allow the meat to marinate for at least 30 minutes to absorb the flavorful blend." }, { "line_type": "ol", "section": "Procedure", "text": "Heat palm oil or groundnut oil in a large pot or skillet over medium-high heat. Add the marinated meat and cook until beautifully browned on all sides, releasing an enticing aroma." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the diced onions and cook until they soften and become fragrant." }, { "line_type": "ol", "section": "Procedure", "text": "Add the diced sweet potatoes, cassava, green bananas, and eggplant to the pot." }, { "line_type": "ol", "section": "Procedure", "text": "Pour in the fresh coconut milk and homemade chicken or vegetable broth, ensuring all the ingredients are immersed in the rich and creamy goodness. Bring the mixture to a gentle simmer." }, { "line_type": "ol", "section": "Procedure", "text": "Reduce the heat to low, cover the pot with a lid, and let the ingredients steam for about 1–2 hours until the meat is tender." }, { "line_type": "ol", "section": "Procedure", "text": "Meanwhile, prepare the banana leaves by briefly holding them over an open flame to soften and make them pliable for wrapping." }, { "line_type": "ol", "section": "Procedure", "text": "Take a portion of the steamed mixture and place it in the center of a banana leaf, folding the leaf around the mixture to create a packet. Repeat with the remaining mixture and banana leaves." }, { "line_type": "ol", "section": "Procedure", "text": "Once all the packets are prepared, return them to the steamer or large pot with a steaming rack." }, { "line_type": "ol", "section": "Procedure", "text": "Steam the luwombo packets for an additional 30 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Serve the luwombo packets on individual plates." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Luwombo is often enjoyed with steamed rice or matooke, a dish made from green bananas, to complete the authentic Ugandan dining experience." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Luwombo offers a well-rounded nutritional profile, boasting proteins from the meat and an array of vitamins and minerals from the diverse vegetables used." } ], "title": "Luwombo (Ugandan Steamed Meat and Vegetables)", "url": "https://en.wikibooks.org/wiki/Cookbook:Luwombo_(Ugandan_Steamed_Meat_and_Vegetables)" }

{ "infobox": { "category": "/wiki/Category:Fritter_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "500 g all-purpose flour" }, { "line_type": "ul", "section": "Ingredients", "text": "Instant yeast" }, { "line_type": "ul", "section": "Ingredients", "text": "4 eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "4 tbsp yogurt or sour cream" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Lard or canola oil" }, { "line_type": "ol", "section": "Procedure", "text": "Combine the flour and yeast. Add the eggs, then mix the yoghurt to make a dough." }, { "line_type": "ol", "section": "Procedure", "text": "Add the salt, and knead until the dough is pliant and not too sticky, adding more flour or yogurt as necessary. The correct texture is really a matter of trial-and-error. It's not unlike an egg pasta dough, but it's rather less stiff." }, { "line_type": "ol", "section": "Procedure", "text": "Transfer the dough to an oiled bowl. Cover and let rise overnight in a cool location, like the refrigerator." }, { "line_type": "ol", "section": "Procedure", "text": "Gently deflate the dough." }, { "line_type": "ol", "section": "Procedure", "text": "When you're ready to cook, heat about 2 inches of lard in a pan. The oil should be hot enough that when you put a very small piece of the dough into it, it drops to the bottom, and immediately rises up to the surface frying." }, { "line_type": "ol", "section": "Procedure", "text": "Take a lump of the dough (roughly a bit bigger than a ping-pong ball, but rather smaller than a tennis-ball) and flatten it into a disk shape. Do this by hand rather than using a rolling pin—just keep pressing it between fingers and thumbs, and turning it round and round. Make the centre of the disk fairly thin, and the edge rather thicker. It should end up about 8 inches across if possible. Don't worry over-much about getting it too circular and even; the hand-made look is all part of their attraction." }, { "line_type": "ol", "section": "Procedure", "text": "Carefully slide the disk of dough into the hot oil and let it fry for 30 seconds or so. It should start to puff up as it fries; if it doesn't, either the oil isn't hot enough, or the disk is too thick." }, { "line_type": "ol", "section": "Procedure", "text": "Carefully turn the dough over, and fry for another 30 seconds or so. Turn it over and see if the underside is golden brown or not. If not, fry for a while longer until both sides are golden brown, with a 'puffed-up' surface. Adjust the frying times for subsequent ones accordingly." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from the hot oil and drain away any excess." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Lángos are traditionally served with a pungent fresh garlic dressing. This is made by mincing up several cloves of garlic and mixing them into a small amount of oil and water, which is left to infuse for a while. You just spread the garlic dressing over the hot bread and eat." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You can also top lángos with crème fraîche, sour cream, or thick yoghurt (as a substitute for something called tejföl that you can't get outside of Hungary), and grated cheese. Fried lardons or diced pancetta are a good topping too." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Three or four of these will leave you feeling pretty full, but if you've really hungry you could also have some good continental sausage (ideally Hungarian kolbász, naturally) to go with them." } ], "title": "Lángos (Hungarian Fried Flatbread)", "url": "https://en.wikibooks.org/wiki/Cookbook:L%C3%A1ngos_(Hungarian_Fried_Flatbread)" }

{ "infobox": { "category": "/wiki/Category:Soup_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "M'batata is a flavorful and creamy soup popular in the Central African Republic. It combines the natural sweetness of sweet potatoes with the richness of peanuts, resulting in a comforting and nourishing dish." }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon vegetable oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 onion, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "2 garlic cloves, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "2 large sweet potatoes, peeled and cubed" }, { "line_type": "ul", "section": "Ingredients", "text": "4 cups vegetable or chicken broth" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup unsalted peanuts" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon ground cumin" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon ground coriander" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon chile powder (optional, for heat)" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup coconut milk (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Chopped fresh cilantro or parsley for garnish (optional)" }, { "line_type": "ul", "section": "Equipment", "text": "Large pot" }, { "line_type": "ul", "section": "Equipment", "text": "Blender or food processor" }, { "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": "Soup ladle" }, { "line_type": "ul", "section": "Equipment", "text": "Potato masher or fork" }, { "line_type": "ol", "section": "Procedure", "text": "Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent and fragrant." }, { "line_type": "ol", "section": "Procedure", "text": "Add the cubed sweet potatoes to the pot and stir them together with the onions and garlic for a couple of minutes, allowing the flavors to blend." }, { "line_type": "ol", "section": "Procedure", "text": "Pour in the vegetable or chicken broth, ensuring that the sweet potatoes are fully submerged. Bring the mixture to a boil and then reduce the heat to a simmer. Let it cook until the sweet potatoes are tender and easily mashed with a fork, usually around 15–20 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "While the sweet potatoes are cooking, toast the peanuts in a dry skillet over medium heat until they become fragrant and slightly browned. This step helps to enhance the flavor of the peanuts." }, { "line_type": "ol", "section": "Procedure", "text": "Transfer the toasted peanuts to a blender or food processor and process them until they form a smooth peanut butter-like consistency. You may need to scrape down the sides of the blender or food processor a few times to ensure everything is well blended." }, { "line_type": "ol", "section": "Procedure", "text": "Once the sweet potatoes are cooked, remove the pot from the heat and allow it to cool slightly. Use a potato masher or the back of a fork to mash the sweet potatoes until they are smooth and creamy in texture." }, { "line_type": "ol", "section": "Procedure", "text": "Return the pot to low heat and add the peanut butter to the mashed sweet potatoes, stirring well to combine. The soup will become thick and creamy." }, { "line_type": "ol", "section": "Procedure", "text": "Add the ground cumin, ground coriander, chili powder (if desired), salt, and pepper to the pot. Stir everything together, allowing the flavors to meld for a few minutes." }, { "line_type": "ol", "section": "Procedure", "text": "If using coconut milk, pour it into the pot and stir it into the soup, adding an extra layer of creaminess and flavor. Simmer the soup for an additional 5 minutes, stirring occasionally." }, { "line_type": "ol", "section": "Procedure", "text": "Taste the soup and adjust the seasonings as needed, adding more salt, pepper, or spices to suit your preference." }, { "line_type": "ol", "section": "Procedure", "text": "Ladle the m'batata into bowls and garnish with chopped fresh cilantro or parsley, if desired." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "M'batata is best served hot, and it pairs well with crusty bread or a side salad. This comforting soup is a wonderful representation of Central African cuisine, combining the earthy sweetness of sweet potatoes with the richness of peanuts to create a truly delicious and satisfying dish." } ], "title": "M'batata (Sweet Potato And Peanut Soup)", "url": "https://en.wikibooks.org/wiki/Cookbook:M%27batata_(Sweet_Potato_And_Peanut_Soup)" }

{ "infobox": { "category": "/wiki/Category:Bread_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Algerians are very fond of m'semen, a flatbread made from basic ingredients like flour, semolina, butter, and water. The dough can be sticky to the touch while folding, so oiling the hands is necessary. Some people also fill the pancakes with minced meat and vegetables before frying in oil until they become crisp and golden." }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup all-purpose flour" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup semolina flour" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ tsp instant yeast" }, { "line_type": "ul", "section": "Ingredients", "text": "1 ½ cups warm water" }, { "line_type": "ul", "section": "Ingredients", "text": "Vegetable oil" }, { "line_type": "ol", "section": "Procedure", "text": "Combine both flours, sugar, salt, and yeast in a bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Gradually mix in the warm water until you get a soft dough. If it feels too sticky, mix in a little more all-purpose flour. If too dry, mix in some more water." }, { "line_type": "ol", "section": "Procedure", "text": "On a lightly-floured surface, knead the dough for 10 minutes or until it is smooth." }, { "line_type": "ol", "section": "Procedure", "text": "Divide the dough into smaller pieces, and roll each out into very thin rounds." }, { "line_type": "ol", "section": "Procedure", "text": "Brush each dough round with oil." }, { "line_type": "ol", "section": "Procedure", "text": "Fold the rounds into square envelope shapes, making 4 folds into the center." }, { "line_type": "ol", "section": "Procedure", "text": "Cook each flatbread in a hot, lightly-greased skillet until browned." } ], "title": "M'semen (Layered Algerian Flatbread)", "url": "https://en.wikibooks.org/wiki/Cookbook:M%27semen_(Layered_Algerian_Flatbread)" }

{ "infobox": { "category": "/wiki/Category:Pastry_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Ma'amoul are pastries filled with dates or nuts, and they are popular throughout the Arab world. They can be made in special ma'amoul moulds, and there are three shapes of mould. The flattish circular shape is used for date ma’amoul; the round domed shape for walnut ma’amoul; the long oval for pistachio ma’amoul. Some families do not use moulds, but have special crimping tweezers for making patterns on the top of the pastry. Alternatively, a fork may be used." }, { "line_type": "p", "section": null, "text": "The Sephardi Jews of the Eastern Mediterranean refer to date ma'amoul as menenas. These are often made in the form of date rolls rather than balls." }, { "line_type": "ul", "section": "Ingredients", "text": "½ lb (250 g) finely-chopped pistachios" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ lb sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp rose water" }, { "line_type": "ul", "section": "Ingredients", "text": "½ lb (250 g) finely-chopped walnuts" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ lb sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp ground cinnamon" }, { "line_type": "ul", "section": "Ingredients", "text": "1 lb (500 g) pitted dates, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teacup water" }, { "line_type": "ul", "section": "Ingredients", "text": "Butter (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 lb (500 g) plain white flour (up to a quarter of the flour may be replaced with fine semolina)" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp white sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pinch of salt (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Baking powder (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "½ lb (250 g) unsalted butter (Normandy butter is best)" }, { "line_type": "ul", "section": "Ingredients", "text": "1–2 tbsp rose water or orange flower water" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp water or milk" }, { "line_type": "ul", "section": "Ingredients", "text": "Icing sugar" }, { "line_type": "ul", "section": "Special equipment", "text": "Wooden ma'amoul moulds, oiled and dusted with flour" }, { "line_type": "ol", "section": "Procedure", "text": "Mix chopped pistachios with sugar and rose water." }, { "line_type": "ol", "section": "Procedure", "text": "Mix chopped walnuts with sugar and cinnamon." }, { "line_type": "ol", "section": "Procedure", "text": "Combine the chopped dates and water in a pot. Bring to a boil, squashing the mixture against the side of the pan with a wooden spoon until approximately uniform in consistency. Mix in the butter if using. Blend with an electric chopper if desired to make a smoother paste. Allow to cool." }, { "line_type": "ol", "section": "Procedure", "text": "Sift the flour into a mixing bowl. Mix with the white sugar, and a pinch of salt if desired. Some people add a very small quantity of baking powder." }, { "line_type": "ol", "section": "Procedure", "text": "Work in the butter until the consistency is as uniform as possible; one way is to heat the butter in the microwave first until it is nearly melted, and then mix it with the flour into a sort of crumble. Cover and leave at room temperature for several hours to overnight." }, { "line_type": "ol", "section": "Procedure", "text": "Break up the dough with your fingers, and add the rose water or orange flower water and 2 tbsp water or milk until it is malleable. Knead the whole into a smooth ball." }, { "line_type": "ol", "section": "Procedure", "text": "Take a walnut-sized ball of the dough, stick your thumb into it, and hollow out into a cup shape so that the walls are as thin as possible without breaking." }, { "line_type": "ol", "section": "Procedure", "text": "Insert filling to about three-quarters full, and pinch the aperture closed. Pat gently into a ball, not letting the walls break." }, { "line_type": "ol", "section": "Procedure", "text": "Decorate the ball on top with tweezers or the prongs of a fork. Alternatively, pat it into a wooden mould and flatten the exposed bottom surface, then bang the mould face down on the work surface to extract the moulded pastry." }, { "line_type": "ol", "section": "Procedure", "text": "Repeat the assembly steps until all the dough and the filling is used. If at any stage the remaining dough shows signs of drying out, knead in a little more water or milk." }, { "line_type": "ol", "section": "Procedure", "text": "Place the pastries on an ungreased baking sheet and bake in a preheated oven (180°C / 355°F; 160°C if a fan oven) for 20 minutes: they must not be allowed to become hard or brown. In fact they should look a little moist and underdone when removed from the oven: they will steam off and harden as they cool." }, { "line_type": "ol", "section": "Procedure", "text": "Leave the pastries to cool, and dust with icing sugar when cold. Keep in a sealed plastic box or biscuit tin." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Some people use ground almonds, with or without green food colouring, instead of pistachios for the filling." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "A variant served on very special occasions is known as karabij. Make nut ma’amoul, using water rather than milk and no flower water, in the form of balls rather than in a mould, leaving them smooth without making any indentations. Arrange in a pyramid and serve with a special cream called naatiffe. This is made by boiling water, lemon juice, sugar, orange flower water and soapwort root (Saponaria officinalis) into a syrup, and folding in stiffly beaten egg whites. Some books mention bois de Panama instead of soapwort, but apparently this is a fallacy[1]." } ], "title": "Ma'amoul (Arabian Filled Pastries)", "url": "https://en.wikibooks.org/wiki/Cookbook:Ma%27amoul_(Arabian_Filled_Pastries)" }

{ "infobox": { "category": "/wiki/Category:Pasta_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "½ lb (227 g) dry elbow macaroni" }, { "line_type": "ul", "section": "Ingredients", "text": "3 Tbsp butter" }, { "line_type": "ul", "section": "Ingredients", "text": "3 Tbsp flour" }, { "line_type": "ul", "section": "Ingredients", "text": "1 Tbsp powdered mustard" }, { "line_type": "ul", "section": "Ingredients", "text": "3 cups milk" }, { "line_type": "ul", "section": "Ingredients", "text": "1 red onion, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tsp Tabasco pepper sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "1 bay leaf" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp paprika" }, { "line_type": "ul", "section": "Ingredients", "text": "1 standard egg" }, { "line_type": "ul", "section": "Ingredients", "text": "12 oz (340 g) sharp cheddar, shredded" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "3 Tbsp butter" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup panko bread crumbs" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat oven to 350 °F." }, { "line_type": "ol", "section": "Procedure", "text": "In a large pot of boiling, salted water, cook the pasta until it is al dente." }, { "line_type": "ol", "section": "Procedure", "text": "While the pasta is cooking, melt the butter in a separate pot." }, { "line_type": "ol", "section": "Procedure", "text": "Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it is free of lumps." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf." }, { "line_type": "ol", "section": "Procedure", "text": "Temper in the egg." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in ¾ of the cheese." }, { "line_type": "ol", "section": "Procedure", "text": "Season with salt and pepper." }, { "line_type": "ol", "section": "Procedure", "text": "Fold the macaroni into the mix and pour into a 2-quart casserole dish." }, { "line_type": "ol", "section": "Procedure", "text": "Top with remaining cheese." }, { "line_type": "ol", "section": "Procedure", "text": "Melt the butter in a sauté pan, add breadcrumbs, and toss to coat." }, { "line_type": "ol", "section": "Procedure", "text": "Top the macaroni with the bread crumbs." }, { "line_type": "ol", "section": "Procedure", "text": "Bake for 30 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from oven and rest for 10 minutes before serving." } ], "title": "Macaroni and Cheese (Baked)", "url": "https://en.wikibooks.org/wiki/Cookbook:Macaroni_and_Cheese_(Baked)" }

{ "infobox": { "category": "/wiki/Category:Macaroni_and_cheese_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "Uncooked macaroni pasta" }, { "line_type": "ul", "section": "Ingredients", "text": "Cheese, grated" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup milk" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Chives, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Water" }, { "line_type": "ol", "section": "Procedure", "text": "Add macaroni in a bowl and add water for the macaroni to absorb. Cook in the microwave for 3 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from the microwave. Add cheese and milk then stir. Insert into the microwave again for 30 seconds." }, { "line_type": "ol", "section": "Procedure", "text": "Add salt and pepper" }, { "line_type": "ol", "section": "Procedure", "text": "Add chives for garnish" } ], "title": "Macaroni and Cheese (Microwaved)", "url": "https://en.wikibooks.org/wiki/Cookbook:Macaroni_and_Cheese_(Microwaved)" }

{ "infobox": { "category": "/wiki/Category:Pasta_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Macaroni and nutritional yeast is a vegan alternative to macaroni and cheese." }, { "line_type": "ul", "section": "Ingredients", "text": "1 pound dry macaroni pasta" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup margarine" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup flour" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup nutritional yeast flakes" }, { "line_type": "ul", "section": "Ingredients", "text": "3 ½ cups water or rice milk, boiling" }, { "line_type": "ul", "section": "Ingredients", "text": "1 ½ tsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 ½ tsp garlic powder" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pinch of turmeric" }, { "line_type": "ul", "section": "Ingredients", "text": "2 Tbsp soy sauce" }, { "line_type": "ol", "section": "Procedure", "text": "Bring 4 quarts of water to a boil, add salt to taste, and add the macaroni." }, { "line_type": "ol", "section": "Procedure", "text": "Melt the margarine over low heat. Beat in flour with a wire whisk. Continue to beat over medium heat until mixture is smooth and bubbly." }, { "line_type": "ol", "section": "Procedure", "text": "Whisk in the 3 ½ cups water. Then, add salt, garlic powder, soy sauce, and turmeric to the liquid." }, { "line_type": "ol", "section": "Procedure", "text": "The sauce should cook until it thickens and bubbles. When that happens, beat in nutritional yeast flakes; if the sauce is too thick, add more water." }, { "line_type": "ol", "section": "Procedure", "text": "When the macaroni is cooked, drain and add the sauce. Serve immediately." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "For a variation, add mustard to the sauce." } ], "title": "Macaroni and Cheese (Vegan)", "url": "https://en.wikibooks.org/wiki/Cookbook:Macaroni_and_Cheese_(Vegan)" }

{ "infobox": { "category": "/wiki/Category:Macaroni_and_cheese_recipes", "difficulty": 2, "servings": "4–6", "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "½ cup (8 tbsp / 1 stick / 125 g / 4.4 oz) butter" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup (70 g / 2.5 oz) flour" }, { "line_type": "ul", "section": "Ingredients", "text": "4 cups (1 L / 1.1 quart) milk, heated" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (125 g / 4.4 oz) cheddar cheese" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (125 g / 4.4 oz) Parmesan or Monterey Jack cheese" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp cayenne pepper, or to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pound (450 g) macaroni noodles, boiled and drained" }, { "line_type": "ol", "section": "Procedure", "text": "Make a roux using the butter and flour." }, { "line_type": "ol", "section": "Procedure", "text": "Add the heated milk, and whisk until smooth to complete the white sauce." }, { "line_type": "ol", "section": "Procedure", "text": "Mix in the cheese and cayenne pepper." }, { "line_type": "ol", "section": "Procedure", "text": "Mix the cheese sauce into the cooked macaroni noodles until well-coated." } ], "title": "Macaroni and Cheese I", "url": "https://en.wikibooks.org/wiki/Cookbook:Macaroni_and_Cheese_I" }

{ "infobox": { "category": "/wiki/Category:Macaroni_and_cheese_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "8 oz elbow macaroni" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup milk" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup cheese (of the chef's preference), grated" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup butter" }, { "line_type": "ul", "section": "Ingredients", "text": "1 egg" }, { "line_type": "ul", "section": "Ingredients", "text": "dash of dried parsley and oregano" }, { "line_type": "ol", "section": "Procedure", "text": "Fill a pot with water, and add macaroni and salt. Bring to boil, stirring occasionally." }, { "line_type": "ol", "section": "Procedure", "text": "While waiting for the pasta to cook, heat the milk in a pot. Stir the grated cheese into milk. This should create a basic cheese sauce. If too thin, add more grated cheese; if too thick, add more milk." }, { "line_type": "ol", "section": "Procedure", "text": "When pasta becomes tender (chef's discretion), drain." }, { "line_type": "ol", "section": "Procedure", "text": "Melt the butter in a pot, and stir in the drained macaroni until pasta is completely coated. Crack the raw egg into the mixture, and stir until completely incorporated. Add cheese sauce and herbs." }, { "line_type": "ol", "section": "Procedure", "text": "Stir well, and serve hot." } ], "title": "Macaroni and Cheese II", "url": "https://en.wikibooks.org/wiki/Cookbook:Macaroni_and_Cheese_II" }

{ "infobox": { "category": "/wiki/Category:Caribbean_recipes", "difficulty": 2, "servings": "4", "time": "45 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Macaroni pie is a side dish that goes well with stewed chicken, callalloo or any stewed peas like pigeon peas or lentils. It can also be enjoyed on its own." }, { "line_type": "ul", "section": "Ingredients", "text": "1 package (225 grams / 8 oz) dried macaroni pasta" }, { "line_type": "ul", "section": "Ingredients", "text": "2 eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups grated cheese" }, { "line_type": "ul", "section": "Ingredients", "text": "1½ cups evaporated milk" }, { "line_type": "ul", "section": "Ingredients", "text": "1 small onion, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1 carrot, grated" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ tsp white pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp prepared yellow mustard" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pat of unsalted butter, melted" }, { "line_type": "ul", "section": "Ingredients", "text": "Breadcrumbs" }, { "line_type": "ol", "section": "Procedure", "text": "Boil macaroni in salted water until tender; drain." }, { "line_type": "ol", "section": "Procedure", "text": "Beat eggs until fluffy." }, { "line_type": "ol", "section": "Procedure", "text": "Combine macaroni, eggs, cheese, milk, onion, carrot, salt, white pepper, mustard, and butter." }, { "line_type": "ol", "section": "Procedure", "text": "Pour into a greased baking dish and sprinkle shredded cheese and bread crumbs evenly on top." }, { "line_type": "ol", "section": "Procedure", "text": "Bake at 175°C (350°F) until firm (about 30 minutes). A fork or metal skewer should come out dry when you press it all the way through the pie." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Macaroni pie can be enhanced further by adding ingredients such as tomato, chopped herbs, minced beef, or roasted onions. Also try using a few varieties of cheese together." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Usually best when the surface has browned to an even colour." } ], "title": "Macaroni Pie", "url": "https://en.wikibooks.org/wiki/Cookbook:Macaroni_Pie" }

{ "infobox": { "category": "/wiki/Category:Pasta_recipes", "difficulty": 1, "servings": "8", "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "½ cup mayonnaise" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon dry mustard" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "2 Tablespoons cider vinegar" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "1 lb elbow macaroni pasta, cooked, drained, and chilled" }, { "line_type": "ul", "section": "Ingredients", "text": "⅓ cup chopped red onion" }, { "line_type": "ul", "section": "Ingredients", "text": "⅓ cup chopped celery" }, { "line_type": "ol", "section": "Procedure", "text": "Whisk together mayonnaise, mustard, sugar, and vinegar in small bowl. Add salt and pepper to taste." }, { "line_type": "ol", "section": "Procedure", "text": "Toss the pasta, onion, and celery in a large bowl. Pour the dressing over top, and toss to combine." }, { "line_type": "ol", "section": "Procedure", "text": "Cool before serving." } ], "title": "Macaroni Salad", "url": "https://en.wikibooks.org/wiki/Cookbook:Macaroni_Salad" }

{ "infobox": { "category": "/wiki/Category:Mexican_recipes", "difficulty": 2, "servings": "10", "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Machacado con huevo is a dish which consists of shredded dry beef that is scrambled with eggs. Its name means \"shredded with eggs\" in Spanish. The shredded dry beef, carne seca, is said to have originated in the town of Ciénega de Flores, about an hour north of Monterrey, Mexico. The early settlers in the area air-cured beef so that it would be preserved. This particular dish was made famous by Tía Lencha, a local woman who prepared it and eventually sold it in a restaurant. Today there is a commercially available Tia Lencha dried beef in most supermarkets in Mexico." }, { "line_type": "p", "section": null, "text": "The basic machacado con huevo is made with eggs and dried beef. Chopped tomatoes, onions and jalapeños or serrano chile peppers can be added, or salsa can be cooked into it, to create another version." }, { "line_type": "p", "section": null, "text": "Machacado con huevo often comes as a \"taco\" presentation." }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon butter or margarine" }, { "line_type": "ul", "section": "Ingredients", "text": "6 large eggs, lightly beaten" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups shredded beef filling" }, { "line_type": "ul", "section": "Ingredients", "text": "10 ea. 8-inch soft taco-size flour tortillas, warmed" }, { "line_type": "ul", "section": "Ingredients", "text": "1 can (16 ounces) refried beans, warmed" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups (8 ounces) shredded cheddar or Monterey Jack Cheese" }, { "line_type": "ul", "section": "Ingredients", "text": "Salsa for accompaniment" }, { "line_type": "ol", "section": "Procedure", "text": "Heat butter in large skillet over medium-high heat." }, { "line_type": "ol", "section": "Procedure", "text": "Add eggs; cook, stirring frequently, for 2–3 minutes or until eggs just begin to set." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in shredded beef filling. Cook, stirring occasionally, for 2 to 3 minutes or until eggs are cooked and beef is heated through." }, { "line_type": "ol", "section": "Procedure", "text": "Serve eggs with tortillas, beans, cheese, and salsa." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Machacado con huevo can be served in a big bowl, and with some soft tortillas at hand can be prepared in your plate, can be served in the table as tacos, or can be eaten without using tortillas at all." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Queso fundido con chorizo (melted cheese with chorizo) is also something that can be found at the table when eating machacado con huevo. It is usually served at the table in a pan, and added to the taco." }, { "line_type": "p", "section": "Notes, tips, and variations", "text": "[[Category:Meat recipes}]]" } ], "title": "Machacado con Huevo (Eggs with Shredded Beef)", "url": "https://en.wikibooks.org/wiki/Cookbook:Machacado_con_Huevo_(Eggs_with_Shredded_Beef)" }

{ "infobox": { "category": "/wiki/Category:Cheese_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "This recipe is attributed to Jack Cochran." }, { "line_type": "ul", "section": "Ingredients", "text": "Cayenne pepper sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "1 can (9 oz) prepared bean dip" }, { "line_type": "ul", "section": "Ingredients", "text": "Tortilla chips" }, { "line_type": "ul", "section": "Ingredients", "text": "Shredded cheddar cheese" }, { "line_type": "ul", "section": "Ingredients", "text": "Guacamole (ready-made)" }, { "line_type": "ul", "section": "Ingredients", "text": "Sour cream" }, { "line_type": "ul", "section": "Ingredients", "text": "Sliced jalapeño peppers" }, { "line_type": "ol", "section": "Procedure", "text": "Stir cayenne pepper into the bean dip to taste. Spread this mixture on chips, and transfer to a baking sheet." }, { "line_type": "ol", "section": "Procedure", "text": "Sprinkle chips with cheese, and bake at 400°F for 2 minutes or until cheese melts." }, { "line_type": "ol", "section": "Procedure", "text": "Top with guacamole dip and sour cream; garnish liberally with sliced jalapeño peppers." } ], "title": "Macho Nachos", "url": "https://en.wikibooks.org/wiki/Cookbook:Macho_Nachos" }

{ "infobox": { "category": "/wiki/Category:Vegetable_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Madbucha or matbucha is a North African dish of stewed tomatoes and peppers. It can be used as a side dish with meats, as well as put on bread or white rice. There's more then one way to make it, and the following recipe is a family recipe." }, { "line_type": "ul", "section": "Ingredients", "text": "Oil" }, { "line_type": "ul", "section": "Ingredients", "text": "2 onions, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cloves garlic, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "15 tomatoes, cubed" }, { "line_type": "ul", "section": "Ingredients", "text": "10 bell peppers, cut into small pieces" }, { "line_type": "ul", "section": "Ingredients", "text": "5 chile peppers, chopped small" }, { "line_type": "ul", "section": "Ingredients", "text": "330 ml canned tomato paste" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Cumin" }, { "line_type": "ul", "section": "Ingredients", "text": "Parsley" }, { "line_type": "ul", "section": "Ingredients", "text": "Oregano" }, { "line_type": "ol", "section": "Procedure", "text": "Take a pot that is big enough for all of the above ingredients, cover the bottom with oil, and put it on a flame." }, { "line_type": "ol", "section": "Procedure", "text": "When the oil gets hot, add the onion and garlic." }, { "line_type": "ol", "section": "Procedure", "text": "When they start to fry, add the rest of the vegetables and salt." }, { "line_type": "ol", "section": "Procedure", "text": "Mix it up a bit and cover the pot." }, { "line_type": "ol", "section": "Procedure", "text": "Leave it to cook, mixing it every so often, until the level of the liquid is higher than the level of the vegetables." }, { "line_type": "ol", "section": "Procedure", "text": "Drain off most (but not all) the liquid." }, { "line_type": "ol", "section": "Procedure", "text": "Add the tomato paste and the spices." }, { "line_type": "ol", "section": "Procedure", "text": "Mix, and let it cool." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "When chopping the peppers, you want them small but not so small that they disappear when cooked." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The peppers can be any color, but red is traditional." } ], "title": "Madbucha (North African Peppers and Tomatoes)", "url": "https://en.wikibooks.org/wiki/Cookbook:Madbucha_(North_African_Peppers_and_Tomatoes)" }

{ "infobox": { "category": "/wiki/Category:Dessert_recipes", "difficulty": 4, "servings": "8", "time": "Prep: 40 minutesResting: 3–4 daysBaking: 50 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "This is the recipe for the traditional Madeira Honey Cake, usually made on Christmas but also all year round on the island of Madeira and originally named in Portuguese bolo de mel. It is made with \"mel de cana\" which literally means \"cane honey,\" otherwise known as molasses." }, { "line_type": "ol", "section": "Procedure", "text": "One day before making the cake, buy the bread-dough at the baker's shop, sprinkle a little bit of flour on the dough, put it in a towel and keep it in a warm place until the next day." }, { "line_type": "ol", "section": "Procedure", "text": "Dissolve the baking soda into the Madeira wine." }, { "line_type": "ol", "section": "Procedure", "text": "Warm the molasses in a saucepan, add the butter and pork fat, and stir until melted and combined. Let this mixture cool." }, { "line_type": "ol", "section": "Procedure", "text": "Sift flour into a bowl, and mix in the sugar. Make a well and put the bread dough into it." }, { "line_type": "ol", "section": "Procedure", "text": "Work the flour-sugar mixture into the bread dough. As soon as this is well-joined, start to incorporate the molasses-fat mixture little by little." }, { "line_type": "ol", "section": "Procedure", "text": "Add some of the candied lemon peel, as well as the Madeira wine, orange juice and orange zest, anise, cinnamon, and cloves. Incorporate and knead thoroughly until the dough doesn't stick to the bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Cover the dough with a towel and put it in a warm spot. Keep it in a warm place for 3–4 days." }, { "line_type": "ol", "section": "Procedure", "text": "Grease the baking pans. This cake is traditionally made in wide, round, low pans." }, { "line_type": "ol", "section": "Procedure", "text": "Divide the dough into parts of 250–500 g or 750 g, depending on your baking pans." }, { "line_type": "ol", "section": "Procedure", "text": "Decorate the cake with half-walnuts, sliced almonds, and the rest of the candied lemon peel." }, { "line_type": "ol", "section": "Procedure", "text": "Bake for about 50 minutes at 355 °F (180 °C). Let cool down before taking it out of the baking pan." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "In Madeira these honey cakes are made on 8 December, which is traditionally considered the day of Mary's Immaculate Conception, because tradition says this cake is only good for Christmas if it is made on this day." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "It is a custom to make enough of this cake in order to have some during the whole year. Once cooled and thoroughly wrapped into vegetable paper it remains good until next Christmas without losing quality or taste." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Another tradition surrounding this cake is that it is not cut with knives, but by hand, and also eaten by hand, nothing more than a tradition but very respected among Madeira locals." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Fennel is often used instead of anise. Raisins are sometimes added." }, { "line_type": "ul", "section": "External Links", "text": "\"Types of Madeira Wine\". Retrieved 2014-12-08." }, { "line_type": "ul", "section": "External Links", "text": "\"Bolo de mel da Madeira\" (in Portuguese). Retrieved 2014-12-08." }, { "line_type": "ul", "section": "External Links", "text": "\"Bolo de mel da Madeira\" (in Portuguese). Retrieved 2014-12-08." }, { "line_type": "ul", "section": "External Links", "text": "\"Bolo de mel da Madeira\" (in Portuguese). Retrieved 2014-12-08." } ], "title": "Madeira Honey Cake", "url": "https://en.wikibooks.org/wiki/Cookbook:Madeira_Honey_Cake" }

{ "infobox": { "category": "/wiki/Category:Cake_recipes", "difficulty": 2, "servings": null, "time": "30 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Madeleines small French cakes baked in special baking trays that give them a shell-like shape. The Spanish counterparts, Madalenas, are sometimes served in paper cases and then resemble muffins." }, { "line_type": "ul", "section": "Ingredients", "text": "4 eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "100 g white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pinch of salt" }, { "line_type": "ul", "section": "Ingredients", "text": "100 g all-purpose flour" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon baking powder" }, { "line_type": "ul", "section": "Ingredients", "text": "grated zest of 1 lemon" }, { "line_type": "ul", "section": "Ingredients", "text": "75 g melted butter" }, { "line_type": "ol", "section": "Procedure", "text": "Beat the eggs, sugar and salt in a mixing bowl until frothy." }, { "line_type": "ol", "section": "Procedure", "text": "Combine the flour, baking powder, and lemon zest, and fold into the egg mixture. Fold in the melted butter." }, { "line_type": "ol", "section": "Procedure", "text": "Divide the dough into greased madeleine molds, keeping in mind that the dough will rise in the oven to fill the molds." }, { "line_type": "ol", "section": "Procedure", "text": "Bake in a preheated oven at 180°C / 350°F for 12–15 minutes until the cakes are springy but not browned." }, { "line_type": "ol", "section": "Procedure", "text": "Cool and unmold the madeleines." }, { "line_type": "ol", "section": "Procedure", "text": "Serve fresh." } ], "title": "Madeleines", "url": "https://en.wikibooks.org/wiki/Cookbook:Madeleines" }

{ "infobox": { "category": "/wiki/Category:Beverage_recipes", "difficulty": 2, "servings": "1", "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Madras filter coffee requires the use of specific fresh-roasted coffee beans and chicory roots, which are not always available outside India. An alternative is to use a brand of Indian instant coffee that has chicory in it, and is available in some Indian stores and supermarkets. Nestle Bru instant coffee has 30% chicory added and in general has a near enough taste to authentic Madras filter coffee." }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup water" }, { "line_type": "ul", "section": "Ingredients", "text": "½–2 tsp instant coffee with chicory root" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ cup milk" }, { "line_type": "ul", "section": "Ingredients", "text": "Sugar (optional)" }, { "line_type": "ol", "section": "Procedure", "text": "Bring the water to a boil, and stir in the coffee. Ensure there are no lumps." }, { "line_type": "ol", "section": "Procedure", "text": "Bring the milk to a boil." }, { "line_type": "ol", "section": "Procedure", "text": "Add the coffee mixture to the milk, and sweeten with sugar to taste." }, { "line_type": "ol", "section": "Procedure", "text": "While the coffee is still boiling hot, pour it into a mug or, preferably, a stainless steel tumbler. While pouring the coffee, slowly raise the saucepan so the coffee falls into the mug from a height of about 1–1½ ft. This will cause the coffee to froth like espresso." }, { "line_type": "ol", "section": "Procedure", "text": "If desired, you can dip a teaspoon in the coffee and lightly spread a few drops of it over the froth in the mug." }, { "line_type": "ol", "section": "Procedure", "text": "Serve piping hot." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Filter coffee in India is actually made in a closed steel container called a coffee filter." } ], "title": "Madras Filter Coffee", "url": "https://en.wikibooks.org/wiki/Cookbook:Madras_Filter_Coffee" }

{ "infobox": { "category": "/wiki/Category:Stew_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Maffé is a traditional West African dish that is popular in countries such as Senegal, Mali, and Gambia. This rich and hearty stew is made with a peanut sauce base and typically includes a combination of vegetables, meat (such as beef or chicken), and aromatic spices. Maffé is known for its creamy texture, nutty flavor, and the perfect balance of savory and slightly sweet notes. It is traditionally enjoyed with a side of steamed rice or couscous." }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons vegetable oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pound beef or chicken, cut into cubes" }, { "line_type": "ul", "section": "Ingredients", "text": "1 large onion, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "3 garlic cloves, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup smooth peanut butter" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon ground cumin" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon paprika" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon chile powder (adjust to your preferred level of spiciness)" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "1 can (14 ounces) diced tomatoes" }, { "line_type": "ul", "section": "Ingredients", "text": "4 cups beef or chicken broth" }, { "line_type": "ul", "section": "Ingredients", "text": "2 carrots, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "2 potatoes, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 bell pepper (any color of your choice), diced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup sliced okra" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup chopped leafy greens (such as spinach or kale)" }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh cilantro or parsley, chopped (for garnish)" }, { "line_type": "ul", "section": "Equipment", "text": "Large pot or Dutch oven with a lid" }, { "line_type": "ul", "section": "Equipment", "text": "Wooden spoon or spatula" }, { "line_type": "ul", "section": "Equipment", "text": "Cutting board" }, { "line_type": "ul", "section": "Equipment", "text": "Knife" }, { "line_type": "ul", "section": "Equipment", "text": "Measuring cups and spoons" }, { "line_type": "ol", "section": "Procedure", "text": "Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the beef or chicken cubes and cook until browned on all sides. Remove the meat from the pot and set it aside." }, { "line_type": "ol", "section": "Procedure", "text": "In the same pot, add the chopped onions and minced garlic. Sauté until the onions become translucent and the garlic is fragrant." }, { "line_type": "ol", "section": "Procedure", "text": "Reduce the heat to low and add the peanut butter to the pot. Stir constantly until the peanut butter melts and combines with the onions and garlic." }, { "line_type": "ol", "section": "Procedure", "text": "Add the ground cumin, paprika, chili powder, salt, and pepper to the pot. Stir well to incorporate the spices into the peanut sauce. Then add the diced tomatoes, including their juices, and mix everything together" }, { "line_type": "ol", "section": "Procedure", "text": "Gradually pour the beef or chicken broth into the pot, stirring continuously to create a smooth sauce. Return the seared meat to the pot and stir to coat it with the sauce." }, { "line_type": "ol", "section": "Procedure", "text": "Cover the pot with a lid and let the stew simmer over low heat for about 30 minutes, allowing the flavors to meld together and the meat to become tender." }, { "line_type": "ol", "section": "Procedure", "text": "After 30 minutes, add the diced carrots, potatoes, bell pepper, okra, and chopped leafy greens to the pot. Stir well, ensuring that all the vegetables are submerged in the sauce." }, { "line_type": "ol", "section": "Procedure", "text": "Cover the pot again and let the stew simmer for an additional 15–20 minutes, or until the vegetables are cooked to your desired tenderness." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the pot from heat and let it sit for a few minutes. This allows the stew to thicken slightly. Serve hot, garnished with fresh cilantro or parsley." } ], "title": "Maffé (West African Peanut Stew) I", "url": "https://en.wikibooks.org/wiki/Cookbook:Maff%C3%A9_(West_African_Peanut_Stew)_I" }