recipe_data
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{
"infobox": {
"category": "/wiki/Category:Breakfast_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Baked oatmeal is excellent as a breakfast in its less-sweet variation or a snack. The first variation presented here may taste more like a dessert than a breakfast food, although is no less delicious for that; try them both and see which you prefer."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 cups (720 g) quick-cooking oats"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup (240 g) brown sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 teaspoons baking powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon ground cinnamon"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup (240 ml) milk"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup (120 g) butter (melted)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 eggs"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix the ingredients and pour them into a 9-inch (20 cm) baking pan. They can also be mixed in the pan, but it's a little tricky not to spill."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bake at 350 °F (175 °C) for 40–45 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve hot, cold, and with or without milk—the choice is yours."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "For another variation, add ½ cup (120 g) wheat flakes, ½ cup (120 g) granulated sugar plus 1 tablespoon molasses instead of brown sugar, 1 ½ cups (360 ml) soy milk instead of dairy milk, ½ cup (120 ml) vegetable oil instead of butter, and a third egg."
}
],
"title": "Baked Oatmeal",
"url": "https://en.wikibooks.org/wiki/Cookbook:Baked_Oatmeal"
} | recipes/recipe_01_000.html |
{
"infobox": {
"category": "/wiki/Category:Pasta_recipes",
"difficulty": 2,
"servings": "4",
"time": "1 hour"
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup (125 g/4.4 oz) uncooked penne pasta"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup (300 g/11 oz) ricotta cheese"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 eggs, separated and brought to room temperature"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup (½ stick/125 g/4.4 oz) unsalted butter, melted"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "⅛ tsp cream of tartar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 pinch salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ tsp freshly-ground black pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tsp minced garlic"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tbsp flat-leaf parsley, finely chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup (60 g/2.1 oz) grated mozzarella cheese"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 ½ cups (400 g/14 oz) tomato paste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 leaves fresh basil"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Preheat the oven to 375 °F (191 °C)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a gallon of salted, boiling water, cook pasta until al dente. Drain and rinse with cold water. Set aside."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine ricotta, egg yolks, butter, salt, pepper, garlic, parsley, and tomato paste. Fold in cooked pasta. Set aside."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a spotlessly clean metal bowl, beat egg whites to stiff peaks with cream of tartar. Gently fold into pasta mixture."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pour into a parchment-lined high-sided roasting pan. Sprinkle with mozzarella cheese and cover with aluminum foil. Bake in the center of the oven for 15 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove foil and lower temperature to 350 °F (177 °C). Bake for another 30 minutes or until browned and bubbly on top."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place serving portions onto plates and garnish with basil. Serve warm."
}
],
"title": "Baked Penne",
"url": "https://en.wikibooks.org/wiki/Cookbook:Baked_Penne"
} | recipes/recipe_01_001.html |
{
"infobox": {
"category": "/wiki/Category:Meat_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Here's a very simple and remarkably tasty recipe for baked pork chops."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3–4 bone-in pork chops, ¼ inch (6 mm) thin"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 medium apple, cored and sliced thin"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 medium onion, sliced thin"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tablespoon (15 ml) honey"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tablespoon (15 ml) caraway seed (can be salvaged from the bag your rye bread comes in)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Garlic salt, black pepper, and Dijon mustard, to taste"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat oven to 350 °F (180 °C)"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Layer sliced onion and apple in a baking dish that can be covered; drizzle honey and half the caraway over apple and onion slices"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Season meat with garlic salt and pepper; spread top of meat with Dijon"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Sprinkle remainder of caraway"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cover and bake for one hour."
}
],
"title": "Baked Pork Chops",
"url": "https://en.wikibooks.org/wiki/Cookbook:Baked_Pork_Chops"
} | recipes/recipe_01_002.html |
{
"infobox": {
"category": "/wiki/Category:Side_dish_recipes",
"difficulty": 2,
"servings": "2 servings",
"time": "60 minutes"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Baked potato halves is a simple potato dish made without peeling the potatoes."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Potatoes"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Lard or another fat"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Select potatoes of similar size—around 250 grams each."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Wash potatoes well and cut out any bad parts. Do not peel."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cut every potato in two halves, in the direction that will produce the thinnest halves."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Put ¼ to ½ tsp of salt onto the flat side of one half, and rub both halves together, so that they are both salted."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place the potatoes onto a greased pan, flat side down, and into the oven preheated to 220°C. The potatoes should be baked after 45 minutes. The flat sides should form a tasty orange crust."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve hot. The potatoes can be peeled by hand while eating or eaten unpeeled."
}
],
"title": "Baked Potato Halves",
"url": "https://en.wikibooks.org/wiki/Cookbook:Baked_Potato_Halves"
} | recipes/recipe_01_003.html |
{
"infobox": {
"category": "/wiki/Category:Potato_recipes",
"difficulty": 1,
"servings": "1 serving",
"time": "15–60 minutes"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Potatoes are perfect for camping—they don't take up space in the cooler, and cooked in foil they are easy to prepare."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 large baking potato"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Cooking oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Butter or sour cream (optional)"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Scrub potato and pierce the skin all over with a fork."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Wrap potato lightly oiled heavy-duty foil and seal."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cook over medium-hot coals for 45 minutes or until soft."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve with salt and butter or sour cream ."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Clean and prepare potatoes as above, but wrap them in waxed paper, not foil. Be sure to poke the potato with a fork to make sure it is cooked evenly."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place a piece of paper towel in the microwave, and microwave potatoes on high for 8 minutes. Potatoes will be extremely hot when finished."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cut potato into four and serve with toppings of your choice."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Preheat oven to 190°C (375°F)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Clean and prepare potatoes as above."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place the potatoes in the oven."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cook for 1 hour."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove when cooked. Puncture potato and separate skin from flesh."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Other possible toppings include spicy beans, avocado, salsa, mushrooms, grated cheese...whatever is left in the fridge!"
},
{
"line_type": "ul",
"section": "Warnings",
"text": "When cooking is initially completed, handle the hot potato with care."
}
],
"title": "Baked Potatoes",
"url": "https://en.wikibooks.org/wiki/Cookbook:Baked_Potatoes"
} | recipes/recipe_01_004.html |
{
"infobox": {
"category": "/wiki/Category:Sweet_potato_recipes",
"difficulty": 1,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "This is a simple recipe for baked sweet potatoes."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 large \"yam style\" sweet potatoes, unpeeled"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Scrub the sweet potatoes very well."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place into large glass baking dish. Cover loosely with aluminum foil."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place into preheated 400°F (205°C) oven."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bake for 90 minutes or until very soft."
}
],
"title": "Baked Sweet Potatoes",
"url": "https://en.wikibooks.org/wiki/Cookbook:Baked_Sweet_Potatoes"
} | recipes/recipe_01_005.html |
{
"infobox": {
"category": "/wiki/Category:Fish_recipes",
"difficulty": 3,
"servings": "2 servings",
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 fresh whole tilapia, approximately 8–10 oz each, gutted and descaled"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ pint medium white wine"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1–2 cloves garlic, finely chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 tablespoons freshly-chopped mixed herbs"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "6 salad onions, diagonally sliced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Freshly-ground black pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ oz butter"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon cornstarch, blended with a little cold water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tablespoons creme fraiche"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Arrange the tilapia side-by-side in a lightly oiled roasting tin or ovenproof dish."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pour the wine over the fish, then sprinkle over the chopped garlic, most of the herbs, the salad onions, and seasoning to taste. Place half the butter on each fish."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cover with a sheet of lightly oiled foil to seal in the fish, then bake in a preheated 350°F oven, for 30–35 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Transfer the tilapia to a serving dish and keep warm. Pour the juices into a pan, stir in the blended corn flour, and simmer for 2 minutes. Stir in the creme fraiche."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pour the sauce over the fish, and serve immediately, sprinkled with the remaining herbs."
}
],
"title": "Baked Tilapia with White Wine",
"url": "https://en.wikibooks.org/wiki/Cookbook:Baked_Tilapia_with_White_Wine"
} | recipes/recipe_01_006.html |
{
"infobox": {
"category": "/wiki/Category:Pasta_recipes",
"difficulty": 2,
"servings": "8",
"time": "45–60 minutes"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Baked ziti is a type of casserole in Italian-American cuisine. It consists primarily of pasta and various cheeses in a tomato-based sauce."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 lb (450 g) ziti or other pasta"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 ½ cups (360 ml) marinara sauce"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 lb (450 g) grated mozzarella"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ lb (225 g) ricotta"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 oz (110 g) grated Parmesan cheese"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 egg, beaten"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 tbsp basil, chopped fine"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp oregano, chopped fine"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 tbsp Italian parsley, chopped fine"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup (120 ml) bread crumbs"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 pinch crushed red pepper flakes (optional)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Pepper"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Preheat oven to 425 °F (225 °C). Coat a large baking dish with olive oil."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix ricotta, egg, basil, oregano, parsley and about half of the mozzarella and Parmesan in a large bowl until well incorporated. Season with salt and pepper."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cook ziti in a large pot of salted water until al dente. Drain well."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a large bowl or pot, toss ziti with marinara sauce and red pepper flakes until noodles are covered. Stir in ricotta mixture and fold until it begins to melt. Pour mixture into greased dish and spread it out with a spoon."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Sprinkle remaining mozzarella and Parmesan over the top, then sprinkle bread crumbs over cheese."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bake at 425 °F (225 °C) for 20 minutes or until cheese on top turns golden and begins to bubble."
}
],
"title": "Baked Ziti",
"url": "https://en.wikibooks.org/wiki/Cookbook:Baked_Ziti"
} | recipes/recipe_01_007.html |
{
"infobox": {
"category": "/wiki/Category:Bread_recipes",
"difficulty": 2,
"servings": null,
"time": "45 minutes"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Baking powder biscuits are a type of quick bread sometimes served with lunch or dinner, especially for an informal or casual meal. Sometimes biscuits are served with gravy. Often biscuits are served with breakfast. Eaters typically apply butter, honey, jam, or jelly to their biscuits. For breakfast, an eater might add a fried egg, fried ham, sausage or cheese."
},
{
"line_type": "p",
"section": null,
"text": "Biscuits come in two forms, cut and dropped. Cut biscuits use a fairly normal dough that is rolled out and cut with a circular cookie cutter. Drop biscuits use a somewhat wetter dough that is dropped onto a cookie sheet with a spoon."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix the dry ingredients."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cut in the fat, preferably as you would for an apple crisp or traditional pie crust."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the milk, mixing only as needed to wet the dough or batter."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "If doing drop biscuits, plop the batter by large spoonfuls onto a greased or parchment-lined cookie sheet. Otherwise, for cut biscuits:\nGive the dough a quick knead.\nRoll the dough out to ½ inch thick, using flour as needed to avoid sticking.\nCut circles with a 2.5-inch cookie cutter, or carve hexagons (a honeycomb pattern) with a knife."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Give the dough a quick knead."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Roll the dough out to ½ inch thick, using flour as needed to avoid sticking."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cut circles with a 2.5-inch cookie cutter, or carve hexagons (a honeycomb pattern) with a knife."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Space the biscuits 1 inch apart on the cookie sheet."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bake 10–12 minutes in a 450°F oven, stopping when lightly browned on top."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve hot."
}
],
"title": "Baking Powder Biscuits",
"url": "https://en.wikibooks.org/wiki/Cookbook:Baking_Powder_Biscuits"
} | recipes/recipe_01_008.html |
{
"infobox": {
"category": "/wiki/Category:Dessert_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 pound (0.45 kg) phyllo dough"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4–5 cup walnuts, chopped coarsely"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup white granulated sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ tsp ground cloves"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tsp cinnamon"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¾ pound sweet butter"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 ½ cups of water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 cups white granulated sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 tsp lemon juice"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tsp vanilla extract"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine nuts, cinnamon, cloves, and sugar. Melt butter in a saucepan."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Use a pastry brush to brush inside of a 14 x 10.5-inch (36 x 27 cm) pan with melted butter."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Line bottom of pan with one piece of Phyllo dough. Fold under excess Phyllo."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Alternate sides with each piece of Phyllo, brushing the top of each layer with melted butter."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Repeat 5 times, making 5 layers."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "On the 6th sheet, sprinkle evenly with nut mixture."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Continue until all nut mixture is used and last 6 buttered sheets of Phyllo form top crust."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Use a sharp knife to cut into diamond shapes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bake at 300 °F (150 °C) for about 1 ½ hours or until lightly brown."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine syrup ingredients. Boil syrup for about 10 minutes and then allow to cool."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pour cooled syrup over hot pastry. Enjoy!"
}
],
"title": "Baklava",
"url": "https://en.wikibooks.org/wiki/Cookbook:Baklava"
} | recipes/recipe_01_009.html |
{
"infobox": {
"category": "/wiki/Category:Dessert_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 cups white granulated sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cups water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cinnamon sticks, each 3 inches long"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¾ cups honey"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tbsp lemon juice"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1½ lb pistachio nuts"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tsp cinnamon powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 lb phyllo dough, at room temperature"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1¼ lb unsalted butter, melted"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Tall large pot for making syrup"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Candy thermometer"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Baking pan about the size of the phyllo sheets"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "2–3-inch paintbrush for applying melted butter"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "If using frozen store-bought phyllo, thaw it inside its plastic package. Don’t open it until you’re ready to use it. If you’re in a hurry you can thaw it in its sealed plastic package in warm water."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Chop the nuts with the powdered cinnamon in a food processor. You want a fine chop, not powder."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine the sugar, honey, water, cinnamon sticks, and lemon juice in a large pot. Stir well and boil until the mixture reaches 220°F (100°C) on a candy thermometer (soft ball stage). Remove it from heat, skim the top, and let cool. Remove the cinnamon sticks. The lemon is an important ingredient in the syrup as it keeps it from crystallizing while cooling."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Melt the butter in a saucepan while the syrup is boiling. You can clarify the butter but it’s not necessary."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Preheat your oven to 350°F (180°C)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Open the phyllo and unfold it. Brush the inside of the baking pan with melted butter. While assembling, cover the unused phyllo with a damp towel to prevent it from drying out. Make sure your butter is very liquid when you start. Put 6 sheets of phyllo in the pan, brushing each sheet with melted butter. Set aside another 6 sheets which will be used for the top layers."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "After the first 6 sheets, sprinkle a handful of the nut mixture over the last sheet. Add another sheet and repeat the process until you get to the last 6 sheets. Place the last 6 sheets on top of the rest, brushing each with butter. With a very sharp knife, cut the pastry into diamond shapes, all the way through. Sprinkle the top with water."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Put the pastry into the preheated oven and bake for 1 hour or until the tops of the pastry are medium golden brown. When done, remove from the oven and ladle the cool syrup over the hot pastry."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Let it sit for about 5–15 minutes, then drain off the excess syrup by tilting the pan as much as 45 degrees. Let it cool to near room temperature before eating."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "For the syrup, you can add more honey and reduce the amount of sugar."
}
],
"title": "Baklava with Pistachio Nuts",
"url": "https://en.wikibooks.org/wiki/Cookbook:Baklava_with_Pistachio_Nuts"
} | recipes/recipe_01_010.html |
{
"infobox": {
"category": "/wiki/Category:Mutton_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Balangu is a meat delicacy commonly consumed in the northern part of Nigeria. It is similar to suya, but balangu is made from ram meat. It is also known as suya plus."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Mutton"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Black pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Ground cayenne pepper (optional)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Nutmeg (optional)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Garlic (optional)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Stock cube"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Vegetable oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Onions"
},
{
"line_type": "ul",
"section": "Special equipment",
"text": "Oven"
},
{
"line_type": "ul",
"section": "Special equipment",
"text": "Stovetop"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Boil the mutton for 2 minutes in a pot with a small amount of water. Drain."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cut the cooked meat into pieces of your desired size."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Season the meat to taste with pepper, cayenne, nutmeg, garlic, stock cube, and salt."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Brush the seasoned meat with oil, and roast in the oven."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve with onions."
}
],
"title": "Balangu (Nigerian Spiced Ram Meat)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Balangu_(Nigerian_Spiced_Ram_Meat)"
} | recipes/recipe_01_011.html |
{
"infobox": {
"category": "/wiki/Category:Rice_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Balangu jollof is a Nigerian rice dish made from ram meat. It is commonly eaten amongst the Hausa and Fulani people of Nigeria."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Ram meat"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Onion, finely chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Vegetable oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Tomato paste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Uncooked rice, rinsed"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Dried thyme"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Curry powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Suya spice"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Pot"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Cooking spoon"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Knife"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Season the meat with onion and salt, and fry in a pot of oil."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir in the tomato paste. Add some water, and boil for a few minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir in the rice, thyme, curry powder, and suya spice."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cover the pot and cook until the rice has absorbed the liquid."
}
],
"title": "Balangu Jollof (Nigerian Ram and Seasoned Rice)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Balangu_Jollof_(Nigerian_Ram_and_Seasoned_Rice)"
} | recipes/recipe_01_012.html |
{
"infobox": {
"category": "/wiki/Category:Sandwich_recipes",
"difficulty": 1,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "This is a very basic recipe for a bologna (baloney) sandwich. See variations for different ways to prepare it."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "16 slices of bologna"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 oz brown prepared mustard"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 Kaiser bun, sliced in half"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "On one slice of the bun, pile the bologna slices in the shape of a Venn diagram, alternating between those on the left and those on the right, so that your Venn diagram is made of bologna that hangs off the edges of the bottom of the Kaiser bun."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Smear brown mustard on the soft part of the other half of the bun. Top sandwich with the bun."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Feel free to use any bread or sliced roll for the sandwich."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "You can reduce or increase the amount of bologna, as desired."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Other sandwich fillings can be used, such as sliced tomato, lettuce, mayonnaise, and sliced cheese."
}
],
"title": "Baloney Sandwich",
"url": "https://en.wikibooks.org/wiki/Cookbook:Baloney_Sandwich"
} | recipes/recipe_01_013.html |
{
"infobox": {
"category": "/wiki/Category:Salad_dressing_recipes",
"difficulty": 1,
"servings": null,
"time": "5 minutes"
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tablespoons aged balsamic vinegar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "6 tablespoons extra-virgin olive oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Kosher salt to taste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Freshly-ground black pepper, to taste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Assorted salad greens"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Whisk together vinegar and seasonings."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Slowly whisk in oil."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve over assorted salad greens."
}
],
"title": "Balsamic Dressing",
"url": "https://en.wikibooks.org/wiki/Cookbook:Balsamic_Dressing"
} | recipes/recipe_01_014.html |
{
"infobox": {
"category": "/wiki/Category:Sauce_recipes",
"difficulty": 2,
"servings": null,
"time": "½ hour"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Balsamic glaze is an excellent drizzle sauce for cruciferous vegetables like broccoli, cabbage, cauliflower, chard, kale, mustard greens, rutabagas, and turnips."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup balsamic vinegar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tablespoon honey, or to taste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon minced garlic"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon minced peeled ginger"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon extra-virgin olive oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tomato, seeded and chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt to taste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Freshly-ground black pepper to taste"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine ingredients in a blender and blend until just pureed."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Transfer to a nonstick saucepan."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bring mixture to a boil, then immediately reduce heat to moderate."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cook, stirring frequently, until sauce is slightly syrupy."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Check taste and if glaze seems too acidic, stir in slightly more honey."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add salt and pepper to taste, if desired."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Drizzle over hot, cooked vegetables and serve immediately, or to store, covered, in refrigerator up to 3 days."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Reheat and chill glaze before using."
}
],
"title": "Balsamic Glaze",
"url": "https://en.wikibooks.org/wiki/Cookbook:Balsamic_Glaze"
} | recipes/recipe_01_015.html |
{
"infobox": {
"category": "/wiki/Category:Marinade_recipes",
"difficulty": 2,
"servings": null,
"time": "2 minutes"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Template:Nutritionsummary\nCookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes"
},
{
"line_type": "p",
"section": null,
"text": "Balsamic vinegar adds a tangy sweetness to balance the buttery flavor of extra-virgin olive oil and the heat of cayenne pepper."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup (250 ml/8.5 US fl oz) balsamic vinegar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tbsp salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp cayenne pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup (250 ml/8.5 US fl oz) extra-virgin olive oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tbsp freshly ground black pepper"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine all ingredients in a gallon size zip-top bag. Add whatever you're marinating and marinate like you would normally."
}
],
"title": "Balsamic Marinade",
"url": "https://en.wikibooks.org/wiki/Cookbook:Balsamic_Marinade"
} | recipes/recipe_01_016.html |
{
"infobox": {
"category": "/wiki/Category:Sandwich_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 ea. (12–16 ounces) boneless beef ribeye steaks"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Balsamic vinegar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Freshly-ground black pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Melted butter"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "12 ea. ½-inch slices white bread"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "6 thin slices Brie cheese, rind removed"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Brush steaks with balsamic vinegar. Sprinkle liberally with kosher salt and black pepper."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Grill, covered, turning often, until it is cooked to your preference (140°F for medium rare, 155°F for medium well, and 165°F for toast)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove and let rest for 10 minutes. Slice thinly across the grain on a bias. Drizzle slices with balsamic vinegar."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place one slice of cheese on the bottom of half of the bread slices. Place some steak strips, enough to cover the cheese, on the slice, then top with another slices of bread. Repeat with remaining bread slices. Eat any remaining steak."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Brush sides of bread facing out with melted butter. Set aside."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat a grill pan or griddle over medium high heat for 4–5 minutes. Add sandwiches, working in batches if needed, until browned on both sides and cheese is melted. Serve warm."
}
],
"title": "Balsamic Steak and Brie Paninis",
"url": "https://en.wikibooks.org/wiki/Cookbook:Balsamic_Steak_and_Brie_Paninis"
} | recipes/recipe_01_017.html |
{
"infobox": {
"category": "/wiki/Category:Salad_dressing_recipes",
"difficulty": 1,
"servings": null,
"time": "2 minutes"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Template:Nutritionsummary\nCookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes"
},
{
"line_type": "p",
"section": null,
"text": "This is a basic recipe for Balsamic vinaigrette."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup (60 ml/2.0 US fl oz) balsamic vinegar (preferably aged and/or Italian)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup (250 ml/8.5 US fl oz) Italian olive oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 pinch of salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "A few grinds black pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ teaspoon minced garlic (optional)"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix everything together with a wire whisk until well combined."
}
],
"title": "Balsamic Vinaigrette Salad Dressing",
"url": "https://en.wikibooks.org/wiki/Cookbook:Balsamic_Vinaigrette_Salad_Dressing"
} | recipes/recipe_01_018.html |
{
"infobox": {
"category": "/wiki/Category:Cake_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 bananas, mashed until smooth"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup of brown sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup olive oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup of rice milk or coconut milk"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2–2½ cups of white flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup rice flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "10 g baking powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "~500 g of coconut cream"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "250 g rose jam"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 banana, peeled and sliced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1–2 pears, peeled and sliced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "100 g dark chocolate"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup coconut shavings"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Preheat the oven to 180°C."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix in the brown sugar, olive oil, and rice/coconut milk."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine both flours and the baking powder. Gradually mix the dry mixture into the batter."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Spread the batter in a non-stick cake pan."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bake at 180°C until the cake is browned and tests clean when poked with a skewer. This should take about 40–45 minutes, depending on the oven."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "When cooled, slice the cake horizontally into 2–3 layers."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Whip the coconut cream until fluffy."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Spread the rose jam and cream between the cake layers, leaving some for the topping."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Decorate the cake with the remaining whipped coconut cream, the banana, and pear slices."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Grate dark chocolate on top if desired."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stick the coconut shavings on the side."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Put the cake in the fridge for 15 minutes to cool and harden."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cut and serve."
}
],
"title": "Banana and Pear Cake (Vegan)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Banana_and_Pear_Cake_(Vegan)"
} | recipes/recipe_01_019.html |
{
"infobox": {
"category": "/wiki/Category:Bread_recipes",
"difficulty": null,
"servings": null,
"time": "1 hour"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "This is a basic, reliable banana bread recipe. The perfect thing to do with over-ripe bananas! An alternative version of this recipe can be found here."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Preheat oven to 350°F (175°C)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Lightly grease an 8 x 4-inch (20 x 10 cm) loaf pan."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine all ingredients into a large mixing bowl. Beat well."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pour batter into pan."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bake on middle shelf of oven for 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "½ tsp baking powder and ⅓ cup milk can be substituted for the sour milk/buttermilk and baking soda."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "½ cup nuts may also be added to the mixture"
}
],
"title": "Banana Bread I",
"url": "https://en.wikibooks.org/wiki/Cookbook:Banana_Bread_I"
} | recipes/recipe_01_020.html |
{
"infobox": {
"category": "/wiki/Category:Bread_recipes",
"difficulty": 2,
"servings": null,
"time": "1.5 hours"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "An alternative version of this recipe can be found here."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Preheat oven to 350°F (~175°C)"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Grease 9x5-inch (23x13 cm) loaf pan (optionally mix some sugar with a little cinnamon and spread over buttered surface of pan)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Beat eggs."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix melted butter and sugar in a large bowl (alternatively, cream the butter)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir in eggs and vanilla."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine flour, baking soda, salt, and cinnamon; add to mixture."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add sour cream, sliced bananas, and walnuts."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pour mixture into pan, optionally using a spatula to even out the top."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bake for about 1 hour, let cool, and enjoy!"
}
],
"title": "Banana Bread II",
"url": "https://en.wikibooks.org/wiki/Cookbook:Banana_Bread_II"
} | recipes/recipe_01_021.html |
{
"infobox": {
"category": "/wiki/Category:Cake_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "This easy banana bread recipe only requires a few ingredients. If you want to make the tastiest banana bread, make sure to use overripe bananas."
},
{
"line_type": "ul",
"section": "Procedures",
"text": "3–4 overripe bananas, peeled"
},
{
"line_type": "ul",
"section": "Procedures",
"text": "½–1 cup white granulated sugar"
},
{
"line_type": "ul",
"section": "Procedures",
"text": "1 tsp baking soda"
},
{
"line_type": "ul",
"section": "Procedures",
"text": "1 egg"
},
{
"line_type": "ul",
"section": "Procedures",
"text": "¼ cup butter, melted"
},
{
"line_type": "ul",
"section": "Procedures",
"text": "Salt"
},
{
"line_type": "ul",
"section": "Procedures",
"text": "2 cups flour"
},
{
"line_type": "ul",
"section": "Procedures",
"text": "½ tsp cinnamon"
},
{
"line_type": "ul",
"section": "Procedures",
"text": "Vegetable oil"
},
{
"line_type": "ul",
"section": "Special equipment",
"text": "Oven"
},
{
"line_type": "ul",
"section": "Special equipment",
"text": "Masher"
},
{
"line_type": "ul",
"section": "Special equipment",
"text": "Cake or loaf pan"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mash the bananas into a smooth paste. When working with a significant quantity of bananas, mash them with a fork or a potato masher."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir in the sugar, baking soda, egg, and butter."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "If desired to balance the sweetness or flavor, stir in a pinch of salt."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine the flour and cinnamon. Add this mixture in a slow, steady stream, stirring constantly until smooth and lump-free. Do not over-mix, or it will become tough."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Transfer the batter to a greased baking pan. Tap the pan on the table after pouring the batter to assist remove air bubbles and set the batter in the baking pan, making it easier to remove after baking."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bake at at 350°F until it turns golden brown and a skewer inserted into the center comes out clean."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Allow your bread to cool somewhat before removing it from the baking pan. This will prevent your bread from breaking apart as you remove it."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "You can use margarine or peanut butter in place of butter for a nutritious vegan banana bread."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Any type of flour (e.g. oat flour) can be used in this banana bread recipe, but the texture will vary depending on the type of flour you choose."
}
],
"title": "Banana Bread III",
"url": "https://en.wikibooks.org/wiki/Cookbook:Banana_Bread_III"
} | recipes/recipe_01_022.html |
{
"infobox": {
"category": "/wiki/Category:Cake_recipes",
"difficulty": 3,
"servings": "2 loaves",
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Banana bread is a type of quick-bread or cake. This recipe yields a dense and moist banana bread, studded with walnuts."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "490 g all-purpose flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "5½+⅛ tsp baking powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 pinch salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "8 oz butter, softened"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "320 g turbinado sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 ea. (200 g) eggs"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "950 g mashed banana"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 ½ cups walnuts, coarsely chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Turbinado sugar for sprinkling"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine the flour, baking powder, and salt."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cream the butter and sugar together until light and fluffy."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Whisk the eggs, and gradually beat them into the butter mixture."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix in one third of the flour mixture, followed by half the banana. Continue alternating in this way until all the dry mixture and mashed banana is incorporated."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir in the walnuts."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Grease and line 2 loaf pans. Divide batter evenly between pans. Sprinkle the tops with additional turbinado sugar."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bake at 350°F for at least 1 hour. After this point, check the banana bread every 10 minutes or so until it is done. It will be browned, and a skewer inserted into the center of the loaf should come out clean with no more than moist crumbs attached."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Let cool to room temperature in the pans. Unmold."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "The quantity of walnuts may be increased or decreased as desired."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Slices of this banana bread can be toasted, although they are somewhat fragile."
}
],
"title": "Banana Bread with Walnuts",
"url": "https://en.wikibooks.org/wiki/Cookbook:Banana_Bread_with_Walnuts"
} | recipes/recipe_01_023.html |
{
"infobox": {
"category": "/wiki/Category:Dessert_recipes",
"difficulty": 2,
"servings": "8–10, depending on the slices",
"time": "1.5–2 hours"
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cups all-purpose flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1½ teaspoons baking powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ teaspoon baking soda"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ teaspoon salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ teaspoon ground cinnamon"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup unsalted butter, softened"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup granulated sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 standard eggs"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 ½ teaspoons vanilla extract"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 ripe bananas, mashed"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup buttermilk"
},
{
"line_type": "ul",
"section": "Special equipment",
"text": "Oven"
},
{
"line_type": "ul",
"section": "Special equipment",
"text": "9-inch round cake pan"
},
{
"line_type": "ul",
"section": "Special equipment",
"text": "Mixer"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon. Set aside."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Beat in the eggs, one at a time, followed by the vanilla extract."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the mashed bananas to the butter mixture and mix until well combined."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Gradually add the dry ingredient mixture to the banana mixture, alternating with the buttermilk. Begin and end with the dry ingredients, mixing just until combined after each addition. Be careful not to overmix."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pour the batter into the prepared cake pan and smooth the top with a spatula."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bake for 45–50 minutes, or until a toothpick inserted into the center of the cake comes out clean."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer the cake to a wire rack to cool completely."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Once the cake has cooled, you can frost it with cream cheese frosting, a dusting of powdered sugar, or enjoy it plain."
}
],
"title": "Banana Cake",
"url": "https://en.wikibooks.org/wiki/Cookbook:Banana_Cake"
} | recipes/recipe_01_024.html |
{
"infobox": {
"category": "/wiki/Category:Dessert_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "This dessert appears to be loosely based on or derived from banoffee pie. It combines bananas and caramel sauce with pre-made dough for convenience. The ingredients are simple, the time it takes to prepare is short, and the dessert is simply delicious!"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 bananas, peeled and sliced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tablespoon vanilla extract"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tablespoons melted butter"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 refrigerated can of cinnamon rolls"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup caramel sauce"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2–3 cups vanilla ice cream (optional)"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Preheat oven to 350°F (175°C)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a small bowl, toss bananas, vanilla, and melted butter until bananas are well coated."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "On a cookie sheet, unroll 2 cinnamon rolls, leaving the two triangles attached to form a square. Place ¼ of the banana mixture in the center of each pair of rolls."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bake for 11 to 13 minutes, or until the pastry is golden brown."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat the caramel topping and drizzle over dessert. Serve warm, with ice cream if desired."
}
],
"title": "Banana Caramel Dessert",
"url": "https://en.wikibooks.org/wiki/Cookbook:Banana_Caramel_Dessert"
} | recipes/recipe_01_025.html |
{
"infobox": {
"category": "/wiki/Category:Breakfast_recipes",
"difficulty": 2,
"servings": "12",
"time": "25–30 minutes"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "A muffin with a cake texture and wonderful banana taste."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 ¾ cup (250 g / 8.8 oz) all-purpose flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup (110 g / 3.9 oz) granulated sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tablespoon baking powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup (40 g / 1.4 oz) semisweet chocolate chips"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 egg"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup (60 ml / 2 fl oz) cooking oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup (60 ml / 2 oz) milk"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup (250 g / 8.8 oz / 3 ea.) mashed ripe bananas"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Measure flour, sugar, baking powder, salt and chocolate chips into a mixing bowl. Make a well in the center."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Beat egg in a small mixing bowl until frothy. Mix in cooking oil, milk and banana."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pour into well in flour mixture. Stir just to moisten—the batter will be lumpy."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Fill greased muffin cups ¾ full. Bake at 400 °F (205 °C) for 15 to 20 minutes."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "These muffins taste best when still warm."
}
],
"title": "Banana Chip Muffins",
"url": "https://en.wikibooks.org/wiki/Cookbook:Banana_Chip_Muffins"
} | recipes/recipe_01_026.html |
{
"infobox": {
"category": "/wiki/Category:Dessert_recipes",
"difficulty": 2,
"servings": "6 servings",
"time": "1 ½ hours"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Bread pudding is a British Dessert. This version has banana and chocolate."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup (20 g / 0.71 oz) semisweet chocolate chips"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "⅓ cup (80 ml / 2.7 oz) spiced rum"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 eggs"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cups (450 ml / 15 oz) whipping cream"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon vanilla extract"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "⅓ cup (75 g / 2.6 oz) white granulated sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 loaf (16 oz / 450 g) French bread or other non-sour white bread (stale bread is traditionally used)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tablespoons butter"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 bananas"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a cup or other small container, add 2 tablespoons of rum to the chocolate chips and soak them until they are needed later."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a bowl, whisk together the eggs, whipping cream, vanilla extract, rest of rum, and 3 tablespoons sugar."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Slice the bread, trim off the crusts and cut it into strips. Divide the bread strips into three parts."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Butter a loaf pan."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Peel the bananas, cut them in half crosswise and then lengthwise."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a skillet over medium heat, melt the butter and add the banana pieces with rest of sugar. cook 2 minutes, then flip the bananas over and cook the other side for 2 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cover the bottom of the loaf pan with bread strips (use ⅓ of the bread strips for this)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Spread half of the banana pieces on top of the layer of bread strips."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Spread half of the chocolate chips on top of the bananas."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add another layer of bread strips."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pour half of the egg mix into the loaf pan and let it soak in for a minute."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the rest of the bananas, then the rest of the chocolate chips, then the rest of the bread strips. pour the rest of the egg mixture on top."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Let the loaf pan sit for about 15 minutes while preheating the oven to 350 °F (177 °C)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bake for 50 minutes. let cool for 10–15 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve with rum sauce, whipped cream or vanilla ice cream."
}
],
"title": "Banana Chocolate Bread Pudding",
"url": "https://en.wikibooks.org/wiki/Cookbook:Banana_Chocolate_Bread_Pudding"
} | recipes/recipe_01_027.html |
{
"infobox": {
"category": "/wiki/Category:Beverage_recipes",
"difficulty": 2,
"servings": null,
"time": "10 minutes"
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 large scoop vanilla ice cream"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tsp instant coffee powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ banana, chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "6 ice cubes"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine all ingredients in a blender."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Blend until smooth and frothy."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve immediately."
}
],
"title": "Banana Coffee Frappe",
"url": "https://en.wikibooks.org/wiki/Cookbook:Banana_Coffee_Frappe"
} | recipes/recipe_01_028.html |
{
"infobox": {
"category": "/wiki/Category:Dessert_recipes",
"difficulty": 2,
"servings": "6 servings",
"time": "20–30 minutes plus chilling"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Banana cream is a cream-based dessert. It is based on Mrs Beeton's Book of Household Management, which is public domain."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 medium-sized bananas or 2 large-sized bananas"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ US pint (240 ml / 1 cup) double cream"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1.5 oz (43 g / ⅕ cup) caster sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "0.75 oz (21 g) leaf gelatine"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tbsp warm water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 wineglassful (175 ml / 5.9 oz / ¾ cup) Benedictine or Maraschino liqueur"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Pink food coloring"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Whip the cream in a mixing bowl until stiff peaks form."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pass the bananas through a fine sieve in another bowl. Add the stiffly-whipped cream and the liqueur, and mix lightly together."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Dissolve the gelatine in the 1 tbsp warm water, stir in the sugar, and when sufficiently cool mix lightly with the cream mixture, adding food coloring drop by drop until a pale pink colour is obtained."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pour into the prepared mould, and chill until set."
}
],
"title": "Banana Cream I",
"url": "https://en.wikibooks.org/wiki/Cookbook:Banana_Cream_I"
} | recipes/recipe_01_029.html |
{
"infobox": {
"category": "/wiki/Category:Dessert_recipes",
"difficulty": 2,
"servings": "8 servings",
"time": "25–30 minutes plus chilling"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Banana cream is a milk-based dessert. It is based on Mrs Beeton's Book of Household Management, which is public domain."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 oz (57 g / ½ cup) cornstarch"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 quart (950 ml / 4 cups) milk"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 oz (57 g / ¼ cup) caster sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 egg yolks, beaten"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ teaspoon vanilla extract"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 bananas, thinly sliced"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix the cornstarch smoothly with a little milk to form a paste."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Put the remaining milk into a pan with the sugar. When boiling add the cornstarch paste, and boil for about 10 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Let the mixture cool a little, then add the beaten egg yolks, and stir until they thicken."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the vanilla, the bananas. When cool, pour into the prepared mould."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Chill for a few hours to set."
}
],
"title": "Banana Cream II",
"url": "https://en.wikibooks.org/wiki/Cookbook:Banana_Cream_II"
} | recipes/recipe_01_030.html |
{
"infobox": {
"category": "/wiki/Category:Dessert_recipes",
"difficulty": 3,
"servings": "6–8 servings",
"time": "Prep: 30 minutesCooking: ~30 minutes"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Banana cream pie consists of a pastry shell pie filled with fresh sliced bananas in a vanilla pudding type base. A layer of whipped cream is added to the top."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Grandma's Pie Crust"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup (100 grams / 3.5 ounces) white granulated sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "6 tablespoons all purpose flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ teaspoon salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 ½ cups (600 milliliters / 1.3 US pints) milk"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 egg, whipped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tablespoon butter"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ teaspoon vanilla extract"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 ripe bananas, sliced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup (60 milliliters / 2.0 US fluid ounces) lemon juice"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup heavy cream"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ teaspoon vanilla extract"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 ½ teaspoons powdered sugar"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Prepare Grandma's Pie Crust."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In the top of a double boiler, whisk together sugar, flour, salt and milk. Stir out any lumps."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bring water to a boil in lower portion of double boiler."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir constantly until mixture is thickened, about 5 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place lid on mixture and continue cooking for 10 more minutes, stirring occasionally."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Beat egg in a small bowl. Add about ½ cup of hot pie filling mixture to egg in bowl and stir well. This tempers the egg so it won't scramble when added to the hot pie filling."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pour tempered egg mixture into pan of hot pie filling. Stir constantly and cook for 2 more minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove from heat, add butter and vanilla. Stir until mixed."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Slice 2 bananas. Dip slices in lemon juice, shake off excess and distribute banana slices in the bottom of baked pie shell."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pour half of pie filling over bananas in bottom of pie shell. Make sure banana slices are covered by pie filling."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Slice remaining 2 bananas. Dip in lemon juice, shake off excess and arrange on top of filling in pie."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pour remainder of pie filling over second layer of bananas in pie shell. Cover all bananas with filling."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Chill for about 1 hour before adding topping."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a large bowl, whip cream with electric mixer until peaks are just forming."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Beat vanilla and sugar into cream and continue mixing until peaks form in cream. Don't over beat the mixture or it will form lumps and begin to turn to butter."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Spread whipped cream mixture over pie filling on chilled pie. Keep chilled until served."
},
{
"line_type": "ul",
"section": "Warnings",
"text": "The pie filling is quite hot when pouring it into pie shell. Keep this pie refrigerated."
}
],
"title": "Banana Cream Pie I",
"url": "https://en.wikibooks.org/wiki/Cookbook:Banana_Cream_Pie_I"
} | recipes/recipe_01_031.html |
{
"infobox": {
"category": "/wiki/Category:Pie_and_tart_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 large bananas or 4 medium bananas, sliced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¾ cup granulated sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "⅓ cup all purpose flour or 3 Tbsp cornstarch"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ tsp salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cups milk"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 egg yolks, slightly beaten"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 Tbsp butter"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tsp vanilla extract"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 ea. 9-inch (23 cm) baked pastry shell"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Meringue made from the leftover egg whites (optional)"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine sugar, cornstarch, and salt in a saucepan."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add milk gradually."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cook, stirring constantly, over medium heat until bubbly."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cook and stir an additional 2 minutes and remove from burner."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir small amount of hot mixture into egg yolks, then immediately add egg yolk mixture to hot mixture and cook for 2 minutes, stirring constantly."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove from heat."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add butter and vanilla and stir until smooth."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Slice bananas into the cooled baked pastry shell."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Top with pudding mixture and spread meringue (if desired) on top of the pie."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bake at 350°F (175°C) for 12–15 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cool before serving."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Fresh whipped cream can be substituted for meringue after the pie is baked."
},
{
"line_type": "ul",
"section": "References",
"text": "Based on Recipe Archive: Banana Cream Pie July 1993"
}
],
"title": "Banana Cream Pie II",
"url": "https://en.wikibooks.org/wiki/Cookbook:Banana_Cream_Pie_II"
} | recipes/recipe_01_032.html |
{
"infobox": {
"category": "/wiki/Category:Pie_recipes",
"difficulty": 1,
"servings": "6–8 servings",
"time": "2 hours"
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 package (3.4 oz) banana cream-flavored pudding mix"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup milk"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "5 tablespoons coffee liqueur (optional), divided"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 container (8 oz) frozen whipped topping"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 bananas, sliced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 ea. 6 oz chocolate graham cracker pie crust"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 ea. 1.4 oz toffee candy bars, chopped"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine pudding mix, milk, and 4 tablespoons liqueur in a medium bowl."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir with wire whisk until smooth."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Gently fold 1 cup whipped topping into pudding mix."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Toss banana slices with remaining 1 tablespoon liqueur and arrange in crust."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Sprinkle with half of chopped candy."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Spoon pudding mixture over chopped candy."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cover and chill 1½ hours until set."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Spoon remaining whipped topping on top of pie just before serving."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Sprinkle with remaining chopped candy."
}
],
"title": "Banana Cream-Crunch Pie",
"url": "https://en.wikibooks.org/wiki/Cookbook:Banana_Cream-Crunch_Pie"
} | recipes/recipe_01_033.html |
{
"infobox": {
"category": "/wiki/Category:Curry_recipes",
"difficulty": 2,
"servings": "4 servings",
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "750 g banana (slightly unripe)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ teaspoon cumin seeds"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ teaspoon turmeric powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ teaspoon garam masala or good curry powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 teaspoons lemon juice"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ glass of milk"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 tablespoons double cream"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ teaspoon chile pepper powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "30 g butter"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "some salt"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cut banana in 2 cm slices."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add milk, cream, garam masala (or curry) powder, chili, and lemon (add some salt) to the bananas."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Melt butter, add cumin seeds and turmeric, and cook at medium low for a couple of minutes until a fragrant smell develops."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add bananas and their sauce."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cook on a gentle flame until ready (depends on banana's ripeness)—do not overcook."
}
],
"title": "Banana Curry",
"url": "https://en.wikibooks.org/wiki/Cookbook:Banana_Curry"
} | recipes/recipe_01_034.html |
{
"infobox": {
"category": "/wiki/Category:Beverage_recipes",
"difficulty": 1,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 large or 2 small bananas"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Vanilla ice cream"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Milk"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Ground cinnamon (optional)"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Blend the banana, ice cream, sugar, and milk as desired until smooth and creamy."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "If desired, add a pinch of cinnamon."
}
],
"title": "Banana Milkshake",
"url": "https://en.wikibooks.org/wiki/Cookbook:Banana_Milkshake"
} | recipes/recipe_01_035.html |
{
"infobox": {
"category": "/wiki/Category:Muffin_recipes",
"difficulty": 2,
"servings": null,
"time": "Prep: ~15 minutesBaking: 20-25 minutes"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "A recipe for banana nut muffins, based on one from the Joy of Cooking[1], but slightly modified."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 eggs"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tbsp honey, molasses, or sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup milk (or soy milk)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup vegetable oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2–3 bananas, mashed"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "⅔ cups (160 ml) white flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1⅓ cups (320 g) whole wheat flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ tsp salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tsp baking powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cups (120 ml) chopped nuts (such as walnuts)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Sugar to taste, if necessary"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Preheat oven to 400°F (200°C)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Grease a muffin tin."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cream together eggs, honey, milk, vegetable oil, and bananas."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine dry ingredients, then mix gently with wet ingredients. Lumpy batter is to be expected."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bake for 20–25 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cool."
}
],
"title": "Banana Nut Muffins",
"url": "https://en.wikibooks.org/wiki/Cookbook:Banana_Nut_Muffins"
} | recipes/recipe_01_036.html |
{
"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": "½ teaspoon nutmeg"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¾ cup buttermilk"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup milk"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 large egg"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tablespoon unsalted butter, melted"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon vanilla extract"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Vegetable oil for brushing griddle"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 small bananas, thinly sliced"
},
{
"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 nutmeg 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": "Drop 5 or 6 slices of banana 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 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 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": "You can substitute a tablespoon of lemon juice (or vinegar) in milk for the buttermilk."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Pancake batter should 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": "Banana Nutmeg Pancakes",
"url": "https://en.wikibooks.org/wiki/Cookbook:Banana_Nutmeg_Pancakes"
} | recipes/recipe_01_037.html |
{
"infobox": {
"category": "/wiki/Category:Cake_recipes",
"difficulty": 3,
"servings": "8 servings",
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Originally posted to Foodista by Wendi Spraker. Foodista recipes are released under a CC-BY license."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cups all-purpose flour, sifted"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 tsp baking powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ tsp salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup (1 stick) butter, room temperature"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup white sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 eggs, room temperature and beaten"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 bananas (a little over-ripe is best)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tsp lemon juice"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup chopped pecans"
},
{
"line_type": "ol",
"section": "Preparation",
"text": "Preheat oven to 325°F. Prepare loaf pan by using baking spray. Sift together the flour, baking powder and salt."
},
{
"line_type": "ol",
"section": "Preparation",
"text": "In the bowl of a stand mixer, cream together the butter, sugar and eggs on medium speed."
},
{
"line_type": "ol",
"section": "Preparation",
"text": "Add the bananas and lemon juice and mix until creamy."
},
{
"line_type": "ol",
"section": "Preparation",
"text": "Add the dry ingredients to the wet ingredients, then mix until just combined."
},
{
"line_type": "ol",
"section": "Preparation",
"text": "Turn the mixer off, scrape down the sides, reset to medium and mix for another minute."
},
{
"line_type": "ol",
"section": "Preparation",
"text": "Add the pecans and mix for about 20 seconds."
},
{
"line_type": "ol",
"section": "Preparation",
"text": "Turn into the prepared 1 ½ lb loaf pan. Bake for 60–75 minutes at 325°F."
}
],
"title": "Banana Pecan Bread",
"url": "https://en.wikibooks.org/wiki/Cookbook:Banana_Pecan_Bread"
} | recipes/recipe_01_038.html |
{
"infobox": {
"category": "/w/index.php?title=Category:American_dessert_recipes&action=edit&redlink=1",
"difficulty": 2,
"servings": "4",
"time": "40 minutes + chilling time"
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup (240 ml) milk"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup + 2 Tablespoons (200 g + 25 g) granulated sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 teaspoons (10 g) butter"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ teaspoon salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon vanilla extract or vanilla sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 eggs, separated"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 Tablespoons (15 g) cornstarch"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "14–20 vanilla wafers or ladyfingers"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup (60 ml) lemon juice"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 ripe bananas"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 Tablespoon (10 g) shredded unsweetened coconut"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a saucepan, stir together the milk, 1 cup (200 g) of sugar, butter, salt, and vanilla extract and cook over medium heat until the butter melts."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Whisk the egg yolks in a separate container (a coffee mug will do), then whisk two tablespoons of the hot milk mixture into the egg yolks to temper them so they don’t curdle."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "When the egg mixture is smooth, whisk it into the milk mixture."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add 2 tablespoons of cold water to the cornstarch and stir until smooth; then whisk it into the milk mixture and cook until thickened, stirring constantly so it doesn’t burn."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove the custard from heat."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Whip the egg whites and 2 Tablespoons (25 g) sugar in a bowl until stiff peaks form."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cut the bananas into thin slices (about ¼ inch or 5 mm thick)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a large bowl with a flat bottom, place a layer of vanilla wafers or ladyfingers on the bottom."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pour half of the lemon juice and spread half of the custard over these, then layer half of the banana slices on top of the custard."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add another layer of cookies, the rest of the lemon juice, the rest of the custard, and the rest of the banana slices."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Top with the meringue and sprinkle the coconut on top."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Refrigerate for several hours before serving."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "If you'd rather make the custard using a custard powder, that's fine, but you won't have leftover egg whites to make the meringue with. In this case, you can replace the meringue with whipped cream."
}
],
"title": "Banana Pudding",
"url": "https://en.wikibooks.org/wiki/Cookbook:Banana_Pudding"
} | recipes/recipe_01_039.html |
{
"infobox": {
"category": "/wiki/Category:Dessert_recipes",
"difficulty": 4,
"servings": "12–15 servings",
"time": "90 minutes"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "This banana roll consists of a thin banana cake, topped with cream cheese frosting and rolled into a log shape. It is similar to a jelly roll or a Swiss roll."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Powdered sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¾ cup all-purpose flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ teaspoon baking powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ teaspoon baking soda"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ teaspoon salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 eggs"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup white granulated sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "⅔ cup mashed banana (2 medium bananas)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon vanilla extract"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 package (8 ounces) cream cheese, softened"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup powdered sugar, sifted"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "6 tablespoons butter, softened"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ teaspoon vanilla extract"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ teaspoon banana extract"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup powdered sugar"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Preheat oven to 375°F (180°C)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Grease a 15×10-inch jelly-roll pan; line with parchment paper. Grease and flour paper; set aside."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Spread out a clean, thin dish towel on the work surface (make sure the towel is larger than your jelly roll pan); sprinkle liberally with powdered sugar (this can be done using a mesh strainer)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a small bowl, whisk together flour, baking powder, and baking soda."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a large bowl combine eggs and sugar; beat until thickened. Add bananas and vanilla; beat until well mixed."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir flour mixture into egg mixture."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Spread batter evenly into prepared pan, easing it carefully to the corners with a spatula."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bake for 13–15 minutes or until center springs back when lightly touched."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Immediately loosen cake from edges of pan; invert cake onto the prepared towel. Remove pan; carefully peel off paper."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Roll up cake in towel while hot, starting with 10-inch side. Cool completely on wire rack, at least an hour."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "When cake is almost completely cooled, make the filling: beat cream cheese, powdered sugar, butter, and both extracts in small mixing bowl until smooth."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "When cake has cooled completely, unroll and spread with filling, then re-roll cake. Wrap rolled cake in plastic wrap then refrigerate at least 1 hour (but overnight is best)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "To serve, unwrap cake and place on a platter. Sprinkle with powdered sugar, and then cut into slices."
}
],
"title": "Banana Roll with Cream Cheese Filling",
"url": "https://en.wikibooks.org/wiki/Cookbook:Banana_Roll_with_Cream_Cheese_Filling"
} | recipes/recipe_01_040.html |
{
"infobox": {
"category": "/wiki/Category:Pancake_recipes",
"difficulty": 2,
"servings": "2",
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "This is a recipe for banana spirulina pancakes."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "280 g (1 ¼ cup or 10 oz) all-purpose flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp white granulated sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tsp baking powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ tsp salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "About 1 teaspoon powdered spirulina"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp vegetable oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "280 g (1 ¼ cup or 10 oz) rice milk (soy might also work)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 thinly-sliced banana"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Maple syrup"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Non-stick skillet, sauté pan, or griddle"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Spatula"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Non-stick spray"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Sift and combine the flour, sugar, baking powder, salt, and spirulina in a big bowl."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a separate bowl, mix oil and milk."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Make a well in the center of the dry ingredients. Dump in the liquid ingredients and lightly mix the two together. Do not whisk, beat, or otherwise try to mash out all of the batter lumps. You will end up with tough, flat, and ugly pancakes. Keep a light hand, and your pancakes will be fluffy."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Gently toss in the bananas and stir them just enough to coat in the batter."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat non-stick pan over medium-high heat, and spray evenly with oil."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Using a ⅓ cup measure as a scoop, dip into the batter and pour evenly into the skillet. Watch your heat carefully, you want it on medium-hot (don't burn them)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "When bubbles begin to form in the middle of the pancake, and the edges look somewhat set, give it another spray of oil."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Immediately flip over, and cook for another minute or so on the other side."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove the pancake, and put it in the toaster oven on warm while you cook the remaining batter (or find some way of keeping it warm)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Spray the pan again, and repeat until the batter is all gone."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "If you freeze the banana first, you can get very thin slices."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "A light maple syrup is very good. Some prefer this without anything else. Strawberry jam is also preferable, as it gives it that sour zing. Nutella Ferrero is very good for those who like chocolate. Powdered sugar for those who have a sweet tooth."
}
],
"title": "Banana Spirulina Pancakes",
"url": "https://en.wikibooks.org/wiki/Cookbook:Banana_Spirulina_Pancakes"
} | recipes/recipe_01_041.html |
{
"infobox": {
"category": "/wiki/Category:Dessert_recipes",
"difficulty": 1,
"servings": "1",
"time": "5 minutes"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "The Banana Split is a dessert of banana and ice cream, often with additional toppings."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 banana"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 scoop vanilla ice cream"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 scoop strawberry ice cream"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 scoop chocolate ice cream"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Chocolate sauce"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Whipped cream (optional)"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Split the banana in 2 parts and put them side by side."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place vanilla ice-cream in middle and strawberry and chocolate ice-creams on the side."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pour some chocolate sauce over them. Top with whipped cream if desired."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve immediately."
}
],
"title": "Banana Split I",
"url": "https://en.wikibooks.org/wiki/Cookbook:Banana_Split_I"
} | recipes/recipe_01_042.html |
{
"infobox": {
"category": "/wiki/Category:Dessert_recipes",
"difficulty": 1,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Banana, ice-cream, whipped cream, ice-cream topping, sprinkles and a cherry on top—how much better can this get?"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 banana"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Ice cream (of your choice)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Ice cream topping (of your choice)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Hundreds-and-thousands or sprinkles"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Whipped cream"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Maraschino cherries"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Peel the banana, cut it in half (length wise), and place it in the serving bowl."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place three full scoops of ice-cream in-between the two pieces of banana."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cover the whole thing with a generous serving of whipped cream."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cover that with a generous serve of ice-cream topping of your choice."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Sprinkle some hundreds and thousands of sprinkles over the top of all of that."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place a maraschino cherry on top."
}
],
"title": "Banana Split II",
"url": "https://en.wikibooks.org/wiki/Cookbook:Banana_Split_II"
} | recipes/recipe_01_043.html |
{
"infobox": {
"category": "/wiki/Category:Rice_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Banga rice is a rice dish popular in the Delta State of Nigeria. It features oil palm fruit concentrate, and it is both easy and delicious to make."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1½ cup palm nut extract"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Fresh habanero pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 medium onion"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tablespoon ground crayfish"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tablespoon banga spice"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 stock cubes"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt to taste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2½ cups uncooked rice, rinsed and drained"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 medium smoked catfish or titus fish"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup scent leaf, sliced"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine the palm nut extract with water in a pot. The total liquid volume should be roughly double the volume of the rice."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Blend the onion and habanero to a chunky paste. Mix into the pot, cover, and bring to a boil."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the ground crayfish, banga spice, stock cube, and salt. Let boil on medium heat."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir in the rice, and cook over medium heat until soft. Add additional water if necessary."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "When the rice has softened, mix in the smoked fish and scent leaf. Give a quick stir, and allow any residual water to absorb/evaporate."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove from heat and serve."
}
],
"title": "Banga Rice",
"url": "https://en.wikibooks.org/wiki/Cookbook:Banga_Rice"
} | recipes/recipe_01_044.html |
{
"infobox": {
"category": "/wiki/Category:Nigerian_recipes",
"difficulty": null,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Banga soup, also known as ofe akwu, is indigenous to the Niger Delta (particularly in the Urhobo ethnic group) and South Eastern Nigeria. It is a tasty soup prepared from the palm nut fruit, spices, and various meats and seafood. It is popular not just in Nigeria, but also in Ghana (Abenkwan) and Cameroon (Mbanga). Banga soup is served with various sides such as fufu, banku, eba, pounded yam, rice, boiled plantain, etc."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Meat (e.g. cow leg, goat, tripe)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Dried panla fish"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt, to taste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Onion"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Seasoning cubes"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Palm nut concentrate (fresh or canned)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Scotch bonnet chilli (preferably yellow), blended to a paste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Banga spice"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Oburunbebe (banga stick)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Ground crayfish"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Fresh seafood (e.g. crayfish, shrimp, catfish, etc.)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Banga spice leaves, bitter leaf, or dried basil"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Carefully rinse the meat and dried fish. Add to pot, and season with salt, onion, and seasoning cubes. Cover with water, and boil until tender."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Separate the meat and fish from the liquid, reserving both."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine the palm nut concentrate in a pot along with twice as much water. Stir well, and boil uncovered for 25 minutes—it will thicken as it boils, and oil will be floating at the top."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir in the pepper paste, and cooked meat and fish. Simmer for 15 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir in the banga spice, oburunbebe stick, pepper, and ground crayfish. Simmer for 10 minutes, stirring occasionally."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Adjust the seasoning and the liquid level as needed."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add fresh seafood and banga spice leaves. Leave to cook for a few minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Give it a final stir, and serve with starch, banku, fufu, pounded yam, rice, boiled plantain, or boiled yam."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "You can try any kind of meat or seafood in this soup."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "The onion provides a rich umami flavour and a subtle sweetness."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Banga spice is a mixture of irugege and ataiko spice. It can be bought in Nigerian stores or markets."
}
],
"title": "Banga Soup",
"url": "https://en.wikibooks.org/wiki/Cookbook:Banga_Soup"
} | recipes/recipe_01_045.html |
{
"infobox": {
"category": "/wiki/Category:Meat_recipes",
"difficulty": 2,
"servings": "2",
"time": "30 minutes"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "You can fry or grill sausages quickly, but in this recipe they are cooked slowly (as recommended by Nigel Slater, no less) so as to really bring out the flavour. Some people like baked beans with their sausage and mash, some people like gravy, and some people don't need either."
},
{
"line_type": "p",
"section": "Recipe overview",
"text": "The timeline for this recipe is as follows:"
},
{
"line_type": "ul",
"section": "Recipe overview",
"text": "30 mins before serving, start the sausages cooking."
},
{
"line_type": "ul",
"section": "Recipe overview",
"text": "25 mins before, peel and slice the potatoes, then start them boiling."
},
{
"line_type": "ul",
"section": "Recipe overview",
"text": "20 mins before, start the onion gravy."
},
{
"line_type": "ul",
"section": "Recipe overview",
"text": "5 mins before, mash the potatoes."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2–3 good British butcher's sausages per person"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 medium-to-large potatoes per person (Maris piper potatoes are good.)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "A little vegetable oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Some butter or margarine"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "A splash of milk"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Put a large heavy frying pan on a hob over a medium heat. Put in a little vegetable oil (if desired) and let it warm up."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Then place the sausages in a single layer in the frying pan. Let them fry a minute or so, then turn them over, fry another minute, turn them around again, to try and get a bit of colour all over."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Once they've been in the hot pan for 5 minutes or so, turn the heat right down to low. Let them fry very gently for the next 25 minutes, turning them over every 5 or 10 minutes so they get cooked evenly. You can cook them for longer than this (even up to about an hour on a very low heat). Always make sure the sausages are cooked all the way through (no pinkness should remain)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Peel the potatoes and chop them roughly into pieces around 1 or 2 cm thick. Add them to a large pan of boiling water and boil vigorously for 15 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "When they're done (they'll be soft enough that you can easily put a knife/fork into one of the pieces), drain them in a colander and return them to the big pan (not on the heat any more)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add a generous knob of butter and a splash of milk to the potatoes, and mash them all up with a potato masher."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "You do not need to prick the sausages—that only lets tasty juices escape! Similarly you don't necessarily need to separate them one from another until after they've cooked."
}
],
"title": "Bangers and Mash",
"url": "https://en.wikibooks.org/wiki/Cookbook:Bangers_and_Mash"
} | recipes/recipe_01_046.html |
{
"infobox": {
"category": "/wiki/Category:Curry_recipes",
"difficulty": 3,
"servings": null,
"time": "Prep: 30 minutesCooking: 1–2 hours"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "To prepare this curry, you make a sauce from vegetables and spices first, then add the meat and stew it. The sauce is then thickened with yoghurt, and the sweetness of the curry is balanced with a little sour lime juice."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4–6 medium tomatoes"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 medium onion"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 tbsp vegetable oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 cm (1-inch) piece ginger root"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 garlic cloves"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1–2 mild green chillies"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tsp ground coriander"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tsp ground cumin"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ tsp ground turmeric"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Freshly-ground black pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "100 ml (3½ fl oz) water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 free-range chicken, jointed into 8 pieces, or 8 thighs and/or drumsticks"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp yoghurt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 lime (or lemon)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 small bunch of coriander leaves"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Cooked rice, to serve"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "To skin the tomatoes, nick the skin of each tomato with the point of a sharp knife, then put the tomatoes in a bowl next to the sink and pour over some very hot water from the kettle to cover. Count to 20, then carefully pour away the water. When the tomatoes are cool enough to handle, peel away the skin, halve the tomatoes, squeeze out most of the pips and juice into an empty bowl, and discard. Chop the flesh roughly and put it down on a plate to one side."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Peel and finely chop the onion. Fry the onion in the vegetable oil in a large heavy-based saucepan over low to medium heat for about 10 minutes, stirring from time to time so that it turns an even golden brown. Watch carefully to make sure it doesn't burn."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Meanwhile, peel and finely chop the ginger and the garlic."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Slit the chilli using a sharp knife. Slice the flesh away from the cluster of seeds in the middle. Avoid touching any part of the chilli with your fingers if you can, as it is very easy to get chilli in your eyes, and that will sting. You can use a fork to hold the chilli down or wear rubber gloves. Chop the chilli finely."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Measure the ground spices into a teacup. Add the ginger, garlic and chilli to the pan, stir them around and fry for another minute or so. If you want your curry to be hot as well as spicy, include some or all of the chilli seeds. Then add the spices in the cup into the onions. Fry the spices for a minute or two, stirring all the time so that they do not stick. Add some salt and freshly ground black pepper."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pour in the water and the tomatoes, bring to the boil, turn down the heat a little and let the sauce simmer for 5–10 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the chicken pieces to the pan and stir them around so they are covered with the sauce. Put the lid on the pan, turn the heat down and let the chicken cook for 30–40 minutes, stirring occasionally. Chicken thighs will take longer to cook than breast pieces."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Now add the yoghurt to the chicken and stir it in. When the sauce is gently bubbling again, scoop up a little in a teaspoon, blow it cool and taste it. The sauce will probably taste quite sweet because of the tomatoes. Cut the lime in half and squeeze its juice into the sauce. Stir and taste again, and decide whether you want to add the second half."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Finally, chop the fresh coriander leaves and sprinkle them on to the curry just before you serve it with the rice."
}
],
"title": "Bangladesh Curry",
"url": "https://en.wikibooks.org/wiki/Cookbook:Bangladesh_Curry"
} | recipes/recipe_01_047.html |
{
"infobox": {
"category": "/wiki/Category:Dessert_recipes",
"difficulty": 3,
"servings": "6–8 servings",
"time": "2 hours"
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "9 oz (250 g / 16 ea.) gingernut (or digestive) biscuits"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "10 oz (275 g / 2¼ sticks) butter"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tin (400 g / 14 oz) sweetened condensed milk"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "6 oz (175 g / ¾ cup) caster sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ pint (150 ml / ⅔ cup) double cream"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 bananas"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Crush the biscuits into crumbs with the end of a rolling pin. This is best done inside a freezer bag to avoid spillage and loss."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Melt two-fifths of the butter (about 4 oz) in a large saucepan. Once melted, take off the heat and mix in the biscuit crumbs."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Press into the bottom of an 8-inch (20 cm) loose-bottomed pie tin, and transfer to the fridge to chill."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place the remaining butter with the sugar into a medium-sized saucepan (ideally non-stick if you don't like dish washing). Melt over a medium heat, stirring until the butter has melted and the sugar is just starting to melt."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the condensed milk and bring to the boil, stirring continuously for 5 minutes to make your caramel."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Slice the bananas, arrange over the crumb base, and pour the caramel over the top."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Chill for at least an hour so the caramel firms up."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Prior to serving, whip the cream, and spoon over the top. Optionally, garnish with some grated chocolate or Cape gooseberries."
},
{
"line_type": "ul",
"section": "Warnings",
"text": "If there are children present, it is practically impossible to keep them from licking the contents of the condensed milk tin! Be careful of the edges."
}
],
"title": "Banoffee Pie",
"url": "https://en.wikibooks.org/wiki/Cookbook:Banoffee_Pie"
} | recipes/recipe_01_048.html |
{
"infobox": {
"category": "/wiki/Category:Bread_recipes",
"difficulty": 3,
"servings": null,
"time": "Prep: 30 minutesRising: 2 hoursCooking: ~20 minutes"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "A baozi, also known as bao or bau, is a type of steamed, filled bun or\nbread-like item in Chinese cuisine. In its bun-like aspect it is very similar to the traditional Chinese mantou, but baozi has filling. It can be filled with meat or vegetarian fillings, and used as an alternative to rice or noodles. It can be eaten at any meal in Chinese culture, and is often eaten for breakfast."
},
{
"line_type": "p",
"section": null,
"text": "This recipe is just for the dough. Links to commonly made baozi fillings are given below."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir yeast and 1 tablespoon of sugar into 1 cup of the warm water. Let stand for 15 minutes. Skip this step if your yeast does not need proofing (it will say so on the packet)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Sift the flour and sugar together."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "If you pre-mixed the yeast, add to the flour and the rest of the sugar in a mixing bowl."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "If you didn't pre-mix the yeast, mix flour, salt if desired, and the sugar, then mix in yeast in a mixing bowl. Add 1 cup of the water in a steady stream, mixing constantly."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix together. The dough will begin to form a ragged clump. If the dough does not stick together, add a small amount more water."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Knead dough for 5–10 minutes. The dough will stiffen, and should spring back slowly when indented with a finger. The surface should be smooth and slightly shiny."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Coat the bottom of a large bowl with the sesame oil to give a thin film, and place the dough in the bowl. Roll over so it is coated with the oil."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Allow dough to rise and double in volume in a warm place for 1–1½ hours, or in a cool place like a fridge for 2–3 hours. A slow rise in a cool place will produce a finer texture."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Punch dough down. If you wish at this point, you can allow it to rise and double again, in a warm or cool place, and punch down again. A double rise also results in a finer, more tender texture."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Form into a large pancake shape."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Sprinkle the baking powder evenly across the dough, and knead again, until the same consistency as before it rose. Water from the yeast's respiration may have made the dough softer, so add a bit more flour if needed."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Divide the dough into two long rolls, and cut each into 6 pieces."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Roll each piece of dough into a ball. If you are making plain baozi, go straight to Step 20 now. If making filled baozi, then flatten each ball into a 6-inch (15 cm) disc."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Shape the disc so that it is significantly thicker in the centre than at the edges."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Position one hand as if you were holding a normal drinking glass, and place a disc of dough over the top."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Using two fingers, push the centre of the disc down by about 1 inch (2.5 cm)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place 1 dessert spoon of filling into the well you just made in the dough."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Still holding your hand in position, use your other hand to fold the edges of the dough together, in a sort of pleated fashion."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pinch edges together and twist (so that you twist a small portion at the top right off) to close the baozi."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place each baozi on a square of parchment paper, 3 inches (7.5 cm) to a side."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Allow to rise in warm place 1 hour. The dough should end up springy to the touch."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place buns in a steamer. Try to position so they do not touch one another. It will almost certainly require several batches to steam all the buns, unless you have lots of steamers, or a very big one. You can put them seam up (opening flower effect) or seam down (smooth, round top)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Steam buns over gently boiling water for 10–15 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "After this time, remove the pan and steamer from heat, but don't remove the steamer from the pan, or lift the lid of the steamer. By allowing the steam to subside gradually like this, you prevent the dough from collapsing on contact with the cold air."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "After a few minutes, carefully lift the lid and remove the bun gently from the steamer."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "When cool enough to handle, remove parchment paper from bottom of buns."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve warm."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Use bleached flour for a whiter bread."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "The ideal sweetness of the baozi is subjective – in China, they generally get sweeter the further south you go. This recipe is fairly sweet, but can be modified either way."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Depending on taste, you can add salt to the dough - ½ tsp. should be sufficient. Remember not to allow concentrated salt to come into contact with the yeast, as it will kill it. Mix the salt with the flour, then add the yeast."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Ensure the place used for rising is draft-free. Drafts prevent the dough from rising as much, resulting in a flatter bread."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Use flour to keep the dough from sticking to your hands, not oil. This keeps the dough from getting too wet. It is cooked in a damp environment, so you don't want wet dough."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Try to keep the dough from drying out and forming a crust when not being worked with. Rise in a covered container (using clingfilm), and cover with a towel when not immediately handling the dough."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Add a couple of tablespoons of vinegar to the steaming water to bleach the buns slightly. The vinegar does not significantly affect the taste of the buns."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Try to use a bamboo steamer. Although a metal one will suffice, it doesn't impart a subtle flavour to the buns like bamboo, and it won't prevent water from forming on flat surfaces and making soggy patches."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Char Siu – Chinese honey roast pork (cha shao, char siu or sometimes \"Chinese BBQ\")"
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Red Bean Paste – A sweet paste made of azuki beans and sugar"
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Jiu Cai (simplified: 韭菜, Pinyin: jiu3 cai4) – Chinese chives"
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Luobosi (simplified: 萝卜丝, Pinyin: luo2bo si1) – Thinly sliced white radish"
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Xiaolong Bao (小籠包) – \"Little dragon\" dumplings, one of the most famous fillings, usually soupy with spicy pork. Highly variable depending on region."
},
{
"line_type": "ul",
"section": "Warnings",
"text": "Keep leftovers refrigerated."
},
{
"line_type": "ul",
"section": "Warnings",
"text": "To reheat, steam for 10–15 minutes or heat in microwave for 30-45 seconds. Reheating by steaming gives better results."
},
{
"line_type": "ul",
"section": "Conversion notes",
"text": ""
}
],
"title": "Baozi (Steamed Yeasted Dumplings)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Baozi_(Steamed_Yeasted_Dumplings)"
} | recipes/recipe_01_049.html |
{
"infobox": {
"category": "/wiki/Category:Sandwich_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "Large mesquite chunks, as needed"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 ea. (8–10 lb) beef brisket"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup vinegar mixture from North Carolina-Style BBQ Ribs, plus more for serving"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup Worcestershire sauce"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup honey"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup Dijon mustard"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup Barbecue Rub"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Hamburger buns for serving"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place mesquite into the firebox of a 250°F smoker."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Trim fat cap to ¼ inch. Place brisket into a large foil pouch and pour in vinegar mixture, Worcestershire sauce, and honey. Place pouch in smoker and cook for 6 hours, changing chunks as needed."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove brisket from pouch, spread mustard evenly on it, and massage Rub into meat. Place brisket back into smoker and cook for 10 hours, changing chunks as needed."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Separate brisket halves along fat line. Slice across the grain as thinly as humanly possible, chop roughly, and place serving portion in halved buns."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place some vinegar mixture into a squirt bottle and serve with sandwiches."
}
],
"title": "Barbecue Beef Brisket Sandwiches",
"url": "https://en.wikibooks.org/wiki/Cookbook:Barbecue_Beef_Brisket_Sandwiches"
} | recipes/recipe_01_050.html |
{
"infobox": {
"category": "/wiki/Category:Chicken_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 each chicken thighs, legs, and breasts"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 quart water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup dark brown sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 cloves garlic, minced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp finely grated lemon zest"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 quart salt-free chicken broth"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup tomato paste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup honey"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup apple cider vinegar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp Worcestershire sauce"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp paprika"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp smoked paprika"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 ½ tsp dried rosemary"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 ½ tsp dried thyme"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 ½ tbsp cayenne pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ tbsp coarsely-ground black pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp dark brown sugar"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine all brine ingredients in a 2-gallon zip-top bag. Insert chicken and refrigerate for 2 hours."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine sauce ingredients and bring to a boil over medium high heat until reduced by half."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Quickly swab the grill with an oiled towel tied with twine to lube."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine Rub ingredients and massage all over chicken. Refrigerate for 30 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Grill chicken over a preheated charcoal grill, turning often, for 10 minutes. Cook, turning often and brushing with sauce when turned, until internal temperature reaches 165°F in the breast and 170°F for the dark meat."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cover with foil and let rest 7 minutes. Meanwhile, boil remaining sauce for 5 minutes and place in a squirt bottle. Serve chicken with sauce on the side."
}
],
"title": "Barbecue Chicken",
"url": "https://en.wikibooks.org/wiki/Cookbook:Barbecue_Chicken"
} | recipes/recipe_01_051.html |
{
"infobox": {
"category": "/wiki/Category:Spice_mix_recipes",
"difficulty": 1,
"servings": null,
"time": "2 minutes"
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 tablespoons chili powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup (75 g/2.6 oz) salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup (35 g/1.2 oz) dry mustard powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup (40 g/1.4 oz) lemon pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup (30 g/1.1 oz) dried rosemary"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¾ cup (140 g/4.9 oz) turbinado or light brown sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup (40 g/1.4 oz) cayenne pepper"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine all ingredients in an airtight container."
}
],
"title": "Barbecue Chicken Rub",
"url": "https://en.wikibooks.org/wiki/Cookbook:Barbecue_Chicken_Rub"
} | recipes/recipe_01_052.html |
{
"infobox": {
"category": "/wiki/Category:Rice_recipes",
"difficulty": 2,
"servings": "6",
"time": "20 minutes"
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "2½ tbsp olive oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1½ tbsp sesame oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 cloves red onion, minced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 cloves garlic, minced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 red chillies, cut into 1 cm pieces"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "200 g minced pork"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 carrot, diced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ horseradish, cut into matchsticks"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 scallions, cut into 1 cm pieces"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "500 g cooked rice"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "25 ml barbeque sauce"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp black soy sauce"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1½ tbsp salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1½ tbsp pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Fried egg"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Pickles"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Tomato"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Cucumber"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Fried onion"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Shrimp crackers"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Beef steak"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Vegetables like corn, carrot, and peas"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Frying pan"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Knife"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Stove"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat the olive oil and sesame oil in a non-stick pan. Fry the garlic and red onion until fragrant. Stir until the garlic and red onion are golden brown."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the red chilli and pork. Stir until the pork changes color."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add horseradish, scallion, rice, barbecue sauce, black soy sauce, salt, and pepper. Stir until well-mixed."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve with toppings as desired."
}
],
"title": "Barbecue Fried Rice",
"url": "https://en.wikibooks.org/wiki/Cookbook:Barbecue_Fried_Rice"
} | recipes/recipe_01_053.html |
{
"infobox": {
"category": "/wiki/Category:Beef_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "18 ounces ground chuck"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "18 ounces ground sirloin"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "6 ounces garlic-flavored croutons"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ teaspoon ground black pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ teaspoon cayenne pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon chili powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon dried thyme"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ onion, roughly chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 carrot, peeled and broken"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 whole cloves garlic"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ red bell pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 ½ teaspoon salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 egg"
},
{
"line_type": "p",
"section": "Ingredients",
"text": "Glaze"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup barbecue sauce"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 ½ tbsp Worcestershire sauce"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp Tabasco or something that tastes like it"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tbsp blackstrap molasses"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat oven to 325 °F."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a food processor bowl, combine croutons, black pepper, cayenne pepper, chili powder, and thyme. Pulse until the mixture is of a fine texture. Place this mixture into a large bowl and set aside."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine the onion, carrot, garlic, and red pepper in the food processor bowl. Pulse until the mixture is finely-chopped, but not pureed."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine the vegetable mixture, ground sirloin, and ground chuck with the bread crumb mixture."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Season the meat mixture with the salt, and add the egg."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine thoroughly, but avoid squeezing the meat."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pack this mixture into a 10-inch loaf pan to mold the shape of the meatloaf. Onto a parchment paper-lined baking sheet, turn the meatloaf out of the pan onto the center of the tray."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Insert a temperature probe at a 45 degree angle into the top of the meatloaf. Avoid touching the bottom of the tray with the probe. Set the probe for 155°F."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine the glaze ingredients. Brush the glaze onto the meatloaf after it has been cooking for about 10 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Once the meatloaf has reached 155°F, take it out of the oven and let it sit for about 8–10 minutes before serving."
}
],
"title": "Barbecue Meatloaf",
"url": "https://en.wikibooks.org/wiki/Cookbook:Barbecue_Meatloaf"
} | recipes/recipe_01_054.html |
{
"infobox": {
"category": "/wiki/Category:Potato_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "These chips are just as good as store-bought."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 pound Russet potatoes, sliced thinly on a mandoline"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Barbecue Rub"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Oil for deep frying"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat oil to 375°F."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add potatoes to hot oil one slice at a time, working in batches as needed. Fry potatoes for 4–5 minutes. Drain on a cooling rack."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Once all potatoes have been fried, sprinkle liberally with the barbecue rub."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Don't fry too many potato slices at once—doing so will cause the oil temperature to drop."
}
],
"title": "Barbecue Potato Chips",
"url": "https://en.wikibooks.org/wiki/Cookbook:Barbecue_Potato_Chips"
} | recipes/recipe_01_055.html |
{
"infobox": {
"category": "/wiki/Category:Meat_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 ea. 4-bone standing rib roast, prime grade"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Prime Rib seasoning, as needed"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Canola oil, as needed"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Large mesquite chunks"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Coat roast with oil. Shake on seasoning and massage into meat."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place dry mesquite chunks into firebox of a 250°F smoker."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Insert a probe thermometer into center of roast and set for 118°F."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place roast into smoker and lower heat to 200°F. Cook until internal temperature is achieved, changing mesquite as needed."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove and grill on high heat for 7 minutes or until desired crust is achieved."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove and let rest 10 minutes. Serve."
}
],
"title": "Barbecue Prime Rib",
"url": "https://en.wikibooks.org/wiki/Cookbook:Barbecue_Prime_Rib"
} | recipes/recipe_01_056.html |
{
"infobox": {
"category": "/wiki/Category:Pork_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 slab St. Louis pork spareribs"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "5 tbsp Barbecue Rub"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup apple cider vinegar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup tomato paste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup blackstrap molasses"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup light molasses"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp Worcestershire sauce"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Large hickory chunks"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Massage ribs with the barbecue rub. Refrigerate for 1 hour."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine remaining ingredients except for hickory in a large saucepan, and bring to a boil over high heat until reduced by ½."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place hickory chunks in firebox of 250°F (120°C) smoker."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place ribs in smoker and cook, brushing often with tomato mixture and changing the hickory chunks as needed, for 5–6 hours."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Brush ribs generously with mixture and grill on high heat, brushing repeatedly until well-browned on both sides."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove and let rest 10 minutes. Serve."
}
],
"title": "Barbecue Ribs",
"url": "https://en.wikibooks.org/wiki/Cookbook:Barbecue_Ribs"
} | recipes/recipe_01_057.html |
{
"infobox": {
"category": "/wiki/Category:Spice_mix_recipes",
"difficulty": 1,
"servings": null,
"time": "2 minutes"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Template:Nutritionsummary"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup (180 g/6.3 oz) brown sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup (75 g/2.6 oz) salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup (40 g/1.4 oz) garlic powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup (160 g/5.6 oz) paprika"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup (40 g/1.4 oz) chipotle powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 tbsp cayenne pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 tbsp dried rosemary"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup (40 g/1.4 oz) chili powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup (30 g/1.1 oz) dehydrated lemon peel"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine all ingredients in an airtight container."
}
],
"title": "Barbecue Rub",
"url": "https://en.wikibooks.org/wiki/Cookbook:Barbecue_Rub"
} | recipes/recipe_01_058.html |
{
"infobox": {
"category": "/wiki/Category:Sauce_recipes",
"difficulty": 1,
"servings": "8",
"time": "20 minutes"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Barbecue Sauce is a tomato or ketchup based sauce used on meats. Kansas City-style barbecue sauce is the most common version used in the United States. It is tomato- or ketchup- based with sweet, sour and smoky elements. Barbecue sauce can be added to the meat before, during or after cooking. This version contains quite a bit of sugar, so it should be added near the end or after cooking the meat to avoid burning the sauce."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup (235 mL) ketchup"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "6 tablespoons (90 mL) Worcestershire sauce"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 tablespoons (60 mL) butter or margarine"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 tablespoons (45 mL) white vinegar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tablespoon (15 mL) plain prepared mustard"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 tablespoons (45 mL) finely minced yellow onion"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 teaspoons (20 mL) bottled liquid smoke flavor (hickory)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ teaspoon (1 mL) Louisiana-style red pepper sauce"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup (120 mL) brown sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tablespoon (15 mL) granulated sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon (5 mL) salt"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine all ingredients in a saucepan."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix well."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Simmer over low heat for 20 minutes, stirring occasionally."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "This sauce tastes very close to commercial barbecue sauces such as Masterpiece and Bullseye."
},
{
"line_type": "ul",
"section": "Warnings",
"text": "Keep refrigerated"
},
{
"line_type": "ul",
"section": "Warnings",
"text": "Add to meat near end or after cooking to avoid burning sauce because of sugar content."
}
],
"title": "Barbecue Sauce (Kansas City-style)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Barbecue_Sauce_(Kansas_City-style)"
} | recipes/recipe_01_059.html |
{
"infobox": {
"category": "/wiki/Category:Sauce_recipes",
"difficulty": 1,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup tomato catsup (ketchup)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¾ cup cider vinegar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2–3 tablespoons mustard"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 tablespoons Worcestershire sauce"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup brown sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1–2 teaspoons celery seed"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 tablespoons margarine"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ teaspoon black pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ teaspoon red pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon onion flakes"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Garlic powder or minced garlic to taste (optional)"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine all ingredients together and bring to a boil. Reduce heat and simmer 10 to 15 minutes, until it thickens slightly."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Arrange chicken pieces or pork chops in a greased baking dish."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pour half of sauce over and bake at 350°F (175°C) for 30 to 40 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pour remaining sauce over before serving."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "You can also keep sauce in refrigerator and use it like bottled BBQ sauce."
}
],
"title": "Barbecue Sauce (Sweet)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Barbecue_Sauce_(Sweet)"
} | recipes/recipe_01_060.html |
{
"infobox": {
"category": "/wiki/Category:Barbecue_sauce_recipes",
"difficulty": 1,
"servings": null,
"time": "30 minutes"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "This is a simple barbecue sauce that works well for everyday meals, even with leftover meat and picky eaters. It is best served with soda and rice, and perhaps also steamed vegetables."
},
{
"line_type": "p",
"section": null,
"text": "The ideal meat to use would be thin slices of eye-of-round beef roast. The sauce also goes well with chicken, turkey, and pork."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup (62.5 mL) brown sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tbsp (15 mL) garlic powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tbsp (15 mL) paprika powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tsp (10 mL) salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 heaping tsp (6.66 mL) of ground coffee beans"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup (250 mL) ketchup"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup (125 mL) water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 tbsp (45 mL) white vinegar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "A shot of whiskey or ½ shot of cognac"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "A squeeze of lemon juice"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix everything in a pot."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Let it simmer for around 30 minutes, stirring occasionally."
},
{
"line_type": "ol",
"section": "Notes, tips, and variations",
"text": "You may optionally add 1 teaspoon (5 mL) of onion powder, and/or aromatics (e.g. thyme or rosemary) to the sauce"
},
{
"line_type": "ol",
"section": "Notes, tips, and variations",
"text": "You may optionally add 2 tablespoons (30 mL) of rice vinegar, but if you do, add only 2 tablespoons (30 mL) of white vinegar"
}
],
"title": "Barbecue Sauce I",
"url": "https://en.wikibooks.org/wiki/Cookbook:Barbecue_Sauce_I"
} | recipes/recipe_01_061.html |
{
"infobox": {
"category": "/wiki/Category:Sauce_recipes",
"difficulty": 1,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup ketchup (catsup)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup molasses"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ teaspoon \"concentrated\" liquid smoke flavoring"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix everything in a pot."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "To use, heat the sauce with some pre-cooked meat in it."
}
],
"title": "Barbecue Sauce II",
"url": "https://en.wikibooks.org/wiki/Cookbook:Barbecue_Sauce_II"
} | recipes/recipe_01_062.html |
{
"infobox": {
"category": "/wiki/Category:Chicken_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "24 chicken wings, tips removed, cut in half at the joint"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 ¼ cups barbecue sauce"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp paprika"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp lemon pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tbsp salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tbsp black peppercorns, cracked"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 ½ tbsp ground cayenne pepper (optional)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1/2x3 hickory wood chips"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "A kettle-style charcoal grill"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "A large chimney starter"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Natural chunk or hardwood lump charcoal"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine seasonings and toss with wings. Brush wings on all sides with sauce and refrigerate as long as possible."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Preheat 4 ½ pounds charcoal in the chimney. Disperse evenly around bottom of grill, then reapply grate."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add chicken and cook, turning often, until internal temperature reaches 165°F."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove to a plate and cover tightly with aluminum foil. Let rest 5 minutes before serving."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "If you do not know how to use a chimney starter, use a gas grill, or believe the people who sell sickening solvent that they light by being soaked in a chemical, this is how you do it. First, wad up a sheet of newspaper and moisten it with 1–2 tsp vegetable oil. Place it in the bottom compartment, and place your coals in the top compartment. Light, go grab a beer, and wait until the coals are covered with a grey ash, about 15 minutes on good weather. Disperse and cook."
}
],
"title": "Barbecue Wings",
"url": "https://en.wikibooks.org/wiki/Cookbook:Barbecue_Wings"
} | recipes/recipe_01_063.html |
{
"infobox": {
"category": "/wiki/Category:Pork_recipes",
"difficulty": 3,
"servings": "4",
"time": "prep: overnight cooking: 60 minutes"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Barbecued Spare Ribs are a classic American barbecue meal made from pork. This version is cooked in the oven, not on a barbecue, and uses a barbecue sauce with Asian-associated flavors like soy sauce, rice vinegar, and garlic."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 pounds (910 g) pork spare ribs"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup (60 ml / 2 oz) soy sauce"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tablespoons honey"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tablespoons hoisin sauce"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tablespoons white vinegar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tablespoon sake"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cloves garlic, minced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ teaspoon of freshly ground white pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tablespoons pork stock"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Freshly-ground black pepper and salt to taste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 teaspoons cumin (optional)"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place spare ribs in a large baking dish in one layer. In a small bowl, combine the remaining ingredients. Pour over spare ribs and coat on both sides. Marinate overnight, basting occasionally."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Preheat the oven to 375 °F (191 °C). Place a large, shallow roasting pan on the oven bottom. Fill with 0.5 inches (1.3 cm) water. Place spare ribs on a roasting rack."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Roast ribs for 45 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Raise oven temperature to 450 °F (232 °C), and roast for 15 more minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve hot or cold."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Alternatively, bake at 375 °F (191 °C) for 20 mins then lower the temp to 325 °F (163 °C) for 1 hour; this renders most of the fat and produces very tender meat."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "To actually barbecue the ribs on a grill, get grill temperature to 225 °F (107 °C) and cook for 5-6 hours."
}
],
"title": "Barbecued Spare Ribs",
"url": "https://en.wikibooks.org/wiki/Cookbook:Barbecued_Spare_Ribs"
} | recipes/recipe_01_064.html |
{
"infobox": {
"category": "/wiki/Category:Dessert_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Basbousa is a delightful Middle Eastern dessert that is known for its rich and moist texture. Made with semolina, coconut, and sweet syrup, this cake is a popular treat enjoyed across many cultures. Basbousa is often served during special occasions, festivals, or as a sweet ending to a delicious meal."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup fine semolina"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup desiccated coconut"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup unsalted butter, melted"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¾ cup granulated sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup plain yogurt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon baking powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ teaspoon vanilla extract"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Almonds or pistachios, chopped (for garnish)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup granulated sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tablespoon lemon juice"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Mixing bowl"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "9x9-inch baking pan"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Knife"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Measuring cups and spoons"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Saucepan"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Oven"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Preheat the oven to 180°C (350°F)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a mixing bowl, combine the fine semolina, desiccated coconut, melted unsalted butter, granulated sugar, plain yogurt, baking powder, and vanilla extract. Stir well until all the ingredients are thoroughly combined and form a smooth batter."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Grease a 9x9 inch baking pan and pour the batter into it, spreading it out evenly."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Using a knife, score the surface of the batter into diamond or square shapes. This will help the syrup to penetrate the cake."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bake the basbousa in the preheated oven for about 30–35 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "While the basbousa is baking, prepare the syrup by the water, granulated sugar, and lemon juice in a saucepan. Bring the mixture to a boil, stirring occasionally, until the sugar is fully dissolved. Remove the syrup from heat and set it aside to cool."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Once the basbousa is baked, remove it from the oven and let it cool for a few minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pour the prepared syrup evenly over the warm basbousa, allowing it to soak into the cake."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Garnish the basbousa with chopped almonds or pistachios for added texture and presentation."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Allow the basbousa to cool completely before cutting and serving."
},
{
"line_type": "ul",
"section": "Notes, tips, and variatons",
"text": "Basbousa can be enjoyed warm or at room temperature. It is a versatile dessert that can be served on its own or accompanied by a dollop of whipped cream or a scoop of ice cream."
}
],
"title": "Basbousa (Egyptian Semolina Cake)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Basbousa_(Egyptian_Semolina_Cake)"
} | recipes/recipe_01_065.html |
{
"infobox": {
"category": "/wiki/Category:Bread_recipes",
"difficulty": 2,
"servings": null,
"time": "1 ¼–3 hours"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "This recipe makes a little more dough than enough for a 1-pound loaf of bread. It is intended to be kneaded in a bread machine, and baked in an oven."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add ingredients to a 2-pound capacity bread machine in the order listed, select dough cycle, and press start."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove when cycle is complete."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Preheat oven to 400 °F (200 °C)"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "When dough is finished, form into desired shape on a floured surface, and place on baking sheet or pizza stone. [note 3]"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bake until lightly brown and firm. Cooking time will vary with altitude (20–40 minutes)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cool and enjoy."
},
{
"line_type": "ul",
"section": "Variations",
"text": "To make a twist loaf, roll dough into a cylindrical shape with your hands, but make one end of the cylinder thicker than the other. Then divide the cylinder with a knife down the center of the thicker end, creating a ring with a protruding cylinder. Braid and bake."
},
{
"line_type": "ul",
"section": "Variations",
"text": "Brush loaf with an eggwash (1 egg + a scant amount of water) or egg white, melted margarine or butter, or olive oil for a crisper crust."
},
{
"line_type": "ul",
"section": "Variations",
"text": "Sprinkle brushed loaf with minced garlic, chopped herbs, ground spices, grated cheese, ground pepper and/or kosher salt for flavor."
},
{
"line_type": "ul",
"section": "Variations",
"text": "Toss or roll into a flat disc and top with tomato sauce, olive oil, chopped meat, vegetables and/or grated cheeses to create a pizza (bake until cheese is melted)."
}
],
"title": "Basic Bread Dough",
"url": "https://en.wikibooks.org/wiki/Cookbook:Basic_Bread_Dough"
} | recipes/recipe_01_066.html |
{
"infobox": {
"category": "/wiki/Category:Tea_recipes",
"difficulty": 1,
"servings": "2",
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Traditional chai has numerous variations, depending on which region it is brewed. This is a simple recipe with milk, sugar, and spices."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Cardamom"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Cinnamon"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Ginger, grated"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 spoons tea leaves"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup milk"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Sugar to taste"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bring 1 ½ cups water to a boil, add the fresh spices, and boil for 1 minute."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the tea leaves, cover, and steep for 3–5 minutes"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bring the milk to a boil."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Strain the tea mixture to remove the solids."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add milk and sugar, and serve hot with samosas or kachoris."
}
],
"title": "Basic Chai",
"url": "https://en.wikibooks.org/wiki/Cookbook:Basic_Chai"
} | recipes/recipe_01_067.html |
{
"infobox": {
"category": "/wiki/Category:Fruit_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup (1 stick) butter"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt (optional; add only if butter is unsalted)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tsp baking powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup self-raising flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup milk"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup white granulated sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup fresh fruit (e.g. peaches, blackberries, cherries, etc.)"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Preheat oven to 350°F (175°C)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place the butter in a deep 9½ x 12-inch baking dish. Put dish in oven to melt butter while preparing other ingredients. If butter is unsalted, add a touch of salt to the pan as well."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add flour and sugar to a bowl and sift together lightly. Create a well in the center of the mixture, and pour the milk into the well. Mix together with a wire whisk until smooth."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove pan from oven. Pour batter into dish on top of melted butter. Do not stir. Spoon the fresh fruit out evenly across the top, but again, do not stir."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place cobbler in oven and bake uncovered until golden brown."
},
{
"line_type": "ul",
"section": "See also",
"text": "Apple Cobbler"
},
{
"line_type": "ul",
"section": "See also",
"text": "Apple Crisp"
},
{
"line_type": "ul",
"section": "See also",
"text": "Cherry Cobbler in a Crock Pot"
},
{
"line_type": "ul",
"section": "See also",
"text": "Peach Cobbler"
},
{
"line_type": "ul",
"section": "See also",
"text": "Picante Peach Cobbler"
}
],
"title": "Basic Cobbler",
"url": "https://en.wikibooks.org/wiki/Cookbook:Basic_Cobbler"
} | recipes/recipe_01_068.html |
{
"infobox": {
"category": "/wiki/Category:Dessert_recipes",
"difficulty": 2,
"servings": "10",
"time": "1 hour"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Flapjacks in the United Kingdom (not to be confused with the American pancakes also called flapjacks) are a type of bar made using rolled oats, butter, brown sugar, and golden syrup. They're great for packed lunches and the like. This is a simple version with no fruit or raisins added. Try serving with whipped cream or with melted chocolate to dip."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "110 g (½ cup or 4 oz) light brown sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "175 g (1½ cups or 6 oz) butter"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 dessert spoon golden syrup"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "175 g (1½ cups or 6 oz) rolled oats"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Preheat the oven to 150°C (300°F or Gas Mark 2)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place the sugar, butter, and golden syrup together in a medium saucepan and heat until the butter has melted."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove the saucepan from the heat and stir in the oats."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Press the mixture out over the base of a lightly-greased 7½-inch (19 cm) square baking tin."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bake in the centre of the oven for 40 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "When baked, allow to cool in the tin for 10–15 minutes before cutting into oblong bars."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Leave until cold before removing the flapjacks from the tin, then store in an airtight container."
}
],
"title": "Basic Flapjacks",
"url": "https://en.wikibooks.org/wiki/Cookbook:Basic_Flapjacks"
} | recipes/recipe_01_069.html |
{
"infobox": {
"category": "/wiki/Category:Sauce_recipes",
"difficulty": 2,
"servings": "4",
"time": "20 minutes"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "This traditional Indian tomato gravy can be used as a base for all sorts of vegetables, boiled eggs, cubed paneer or chicken. This is often referred to as a \"curry\". It is usually eaten with plain white rice or rice mixtures."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "5 tomatoes, diced large"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 onion, diced small"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tablespoon ghee"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ teaspoon ginger paste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "5 cloves garlic, pounded"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon chile powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ teaspoon coriander powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ teaspoon cumin powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ teaspoon turmeric powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt to taste"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Fry the onions in hot ghee until they start to brown."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the ginger and garlic and stir, then add the powdered spices. Blend well."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Throw in the tomatoes and salt to taste."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Turn the flame down to medium and cover for ten minutes. This will form a spicy gravy to which you can add any mixture of vegetables or boiled eggs or fried fish or chicken or lamb/goat."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "If adding cooked vegetables, keep the pot on the flame until they are uniformly heated; for uncooked vegetables, cook as long as necessary."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "With chicken/lamb/goat, add the marinated poultry/meat after frying the ginger garlic paste and adding the dry spice powders. Sear the poultry/meat on high heat, turning the pieces continuously for about 10–15 minutes until the juices get sealed inside. Add the tomatoes after this step. Continue cooking as per above recipe. Alternatively, you have the option of frying /roasting/grilling the marinated poultry/meat separately, before adding to the curry, then letting it simmer for at least 20 minutes."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "You can add a little cayenne and cumin and leave out the chili powder (though \"chili powder\" in Indian recipes is cayenne/powdered chilis)"
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Depending on the freshness of your spices, you may want to add extra spices in the same ratio to achieve a stronger flavour."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Generally, in Indian cuisine, for lamb or goat (known locally as 'mutton'), you can use all the above ingredients to make the gravy (curry). Some recipes use curd/yogurt, while some use tomatoes for the balancing tart flavour. With chicken, lamb and goat, marination is preferred. Also, various spice powders and spices (sabut garam masala) are added depending on the recipe. For example, cloves and cinnamon can be added to the hot oil, to give an excellent flavour."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "For a vegan version of this recipe, substitute the ghee with coconut oil or other vegetable oil."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "You can also use a pressure cooker instead of the stovetop; in this case, cook it for 6−7 whistles on a medium flame. This is especially useful when cooking lamb or goat as the meat is tougher than chicken."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "You can also use fried onions as garnish to get a gravy with a different flavor. This is used frequently in chicken recipes."
}
],
"title": "Basic Indian Tomato Gravy",
"url": "https://en.wikibooks.org/wiki/Cookbook:Basic_Indian_Tomato_Gravy"
} | recipes/recipe_01_070.html |
{
"infobox": {
"category": "/wiki/Category:Pasta_recipes",
"difficulty": 2,
"servings": "6",
"time": "1 hour"
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "6 eggs, separated"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cups ricotta cheese OR shredded mozzarella cheese OR shredded cheddar cheese"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 pinch of salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ tsp freshly-ground white pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup heavy cream"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "~1000 g cooked lasagne noodles"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 ½ cups Italian Tomato Sauce"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a large spotlessly clean stainless steel bowl, whip egg whites to stiff peaks and set aside."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine egg yolks, cheese, salt, pepper, and heavy cream."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Gently fold egg whites into cheese mixture."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Lay half the cooked noodles in the bottom of a roasting pan. Add a layer of tomato sauce on top, then a layer of the cheese mixture. Repeat this step for a second layer of noodles/tomato/cheese. The last layer should be cheese."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cover with aluminum foil and bake at 375°F for 15 minutes. Remove foil and bake for another 20 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove from oven, and let rest for 10 minutes. Serve."
}
],
"title": "Basic Lasagna",
"url": "https://en.wikibooks.org/wiki/Cookbook:Basic_Lasagna"
} | recipes/recipe_01_071.html |
{
"infobox": {
"category": "/wiki/Category:Mayonnaise_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Mayonnaise is notoriously difficult for the beginner, as it often curdles, but easy once you have the knack."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 egg yolks"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2½ teaspoons (12.5 mL) lemon juice and/or vinegar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ teaspoons (2.5 mL) Dijon mustard"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ teaspoons (1 mL) salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¾ cup (180 mL) oil"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a large bowl, beat the egg yolk with a wire whisk for about a minute."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Then add the mustard, salt, and half the lemon juice. Whisk for another minute - the mixture should thicken very slightly."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Then, very slowly, add half the oil with one hand whilst whisking with the other."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Start drop by drop, incorporating each drop before adding the next, and build up to a trickle."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Keep going until the oil is whisked in."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the rest of the lemon juice, whisk to combine."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the rest of the oil in the same manner as before."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Keep going until all the oil is whisked in."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "If desired, stir in flavourings such as crushed garlic, or use the mayonnaise as a base for other sauces."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "One can make the whisking process easier by using a kitchen towel. Wet a kitchen towel, or any small towel, until it is very wet and heavy, but not dripping. Coil the towel on top of a flat surface, such as the kitchen countertop or a table. Place the bowl onto the circle. This will provide a steady base for the bowl and allow you to whisk with one hand while adding ingredients with the other."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "If the mayonnaise curdles, it can be recovered by slowly dribbling the curdled mayonnaise into another egg yolk while whisking vigorously the whole time."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "½ teaspoon white sugar can be added with the salt at the beginning for those with a sweet tooth."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "It's easier to just use an immersion blender for the whisking."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "For special occasion, you can spice up this recipe by making Juanz mayonnaise: Just add about a handful of finely chopped cilantro and about half a tooth of crushed garlic. This is also known as banana's mayonnaise."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Fry sauce is 2 parts of mayonnaise mixed with 1 part of tomato ketchup. It goes well with fries."
}
],
"title": "Basic Mayonnaise",
"url": "https://en.wikibooks.org/wiki/Cookbook:Basic_Mayonnaise"
} | recipes/recipe_01_072.html |
{
"infobox": {
"category": "/wiki/Category:Spice_mix_recipes",
"difficulty": 1,
"servings": null,
"time": "5 minutes"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Template:Nutritionsummary\nCookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Vegetarian Cuisine | Holiday Recipes"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "6 cinnamon sticks"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 small whole nutmeg"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup (60 g/2.1 oz) whole cloves"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup (60 g/2.1 oz) whole allspice"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Grated peel of 1 whole orange"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place whole cinnamon sticks and nutmeg in a large ziplock bag."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Use a hammer to crush the spices into rough chips."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine the chips with cloves and allspice."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Store in an airtight container."
},
{
"line_type": "p",
"section": "Use",
"text": "To make spiced wine or cider:"
},
{
"line_type": "ol",
"section": "Use",
"text": "Add 2 tablespoons of the spice mixture to 4 cups (1 L/1.1 US qt) of wine or cider."
},
{
"line_type": "ol",
"section": "Use",
"text": "Add peel of 1 fresh orange."
},
{
"line_type": "ol",
"section": "Use",
"text": "Simmer slowly over medium heat for 5–10 minutes."
},
{
"line_type": "ol",
"section": "Use",
"text": "Strain liquid; serve hot wine or cider in mugs."
}
],
"title": "Basic Mulling Spice",
"url": "https://en.wikibooks.org/wiki/Cookbook:Basic_Mulling_Spice"
} | recipes/recipe_01_073.html |
{
"infobox": {
"category": "/wiki/Category:Egg_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "An omelet or omelette is a breakfast food consisting of an egg-based wrapper around a filling of your choice. Omelettes take little time to complete. Always ensure your fillings are either pre-cooked, able to be finished in the time available, or edible when raw but warmed."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 eggs and 2 egg whites for a typical (6 inch) pan"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Pre-cooked bacon"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Broccoli or most other seasonal vegetables"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Black olives"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Chopped tomatoes, optionally with the seeds and pulp removed"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Pan-fried garlic, mushrooms, and fennel"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Zucchini and leeks"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Cheese, e.g. cheddar, Pecorino Romano, goat's chevre and fresh herbs (e.g. basil)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Any blue cheese"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Spinach, goat cheese, and pinenuts"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Sautéed spinach"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Pancetta"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Wood-fired or lightly roasted baby potatoes and fresh herbs"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Wood-fired baby potatoes, mushrooms, and Brie"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Spanish sausage, mushrooms, and blue cheese"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Smoked salmon, crispy potatoes and herb sour cream"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Smoked salmon, Brie, and fresh herbs"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Prawns and Brie with fennel confit"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Pancetta, bocconcini, and basil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Feta cheese, garlic, and cheddar cheese"
},
{
"line_type": "p",
"section": "Procedure",
"text": "An omelette can be served folded in half or thirds."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Chop up the filling."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix the eggs well. You may add milk to thin them (up to 1 Tbsp for each egg)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pour the eggs into a cool (i.e. room temperature) frying pan."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat the pan, stirring constantly."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stop stirring as soon as solid egg begins to form."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "As the egg solidifies, pry it loose around the edges."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "If you didn't stir enough earlier, you may have difficulty solidifying the egg on top. In this case, you may pry up an edge while tilting the pan to let liquid egg flow under the solid egg. It is best to avoid this problem though."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Keep loosening the egg from the edges until you can slide it around."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Now you need to flip the egg without ripping it. If you have a very wide turner (or two smaller ones), you can use that. Otherwise, you'll have to flip the egg in the air. To do so, rapidly move the pan away from you then up, back toward you a bit, and then very rapidly downward. Catch the egg in the pan."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place filling on the egg."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "When the egg is done, wrap it around the filling. Serve."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Chop up the filling."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix the eggs well. You may add milk or cream to thin them."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat your griddle (you're doing this without a pan, on the cooktop)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pour the eggs onto the griddle, using a spiral motion to spread them wide and thin."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "When the egg has set, gently add fillings on top."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Using a large (3 x 12-inch, or 75 x 300 mm) turner, fold the egg over the filling."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "When you think the bottom has cooked, flip the omelette over to cook the other side."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Before non-stick coating became common, many cooks would keep a special omelette pan which would not be used for any other purpose. It is important to use a very clean pan, especially if it is not a \"non-stick\" pan. If keeping a pan solely for omelettes, after cooking, wipe well with a clean cloth or paper-towel and then apply a thin coating of clean vegetable oil."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "You can use 3 eggs and a dash of milk or cream instead of the 2 eggs and 2 egg whites."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Try frying the omelette in butter."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "After folding the omelette, you can top with grated cheddar and place frying pan under a grill until the cheese begins to brown."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "You can garnish with cream cheese, sour cream, or other thickened dairy product along with a fragrant sprig of a fresh herb or edible flower."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Try frying the omelet in excess oil and butter (covering the top)."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Put the entire frying pan under a pre-heated grill to melt cheese before folding, and make the top go golden."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "To increase protein content, one can add additional egg whites (which are mostly protein) separating out the egg yolk (which has a grams of fat to protein ratio of 1:1)"
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Cottage cheese or quark are possible high-protein alternatives to cheese as fillings."
}
],
"title": "Basic Omelet",
"url": "https://en.wikibooks.org/wiki/Cookbook:Basic_Omelet"
} | recipes/recipe_01_074.html |
{
"infobox": {
"category": "/wiki/Category:Bread_recipes",
"difficulty": 3,
"servings": "8",
"time": "6–8 hours"
},
"text_lines": [
{
"line_type": "ol",
"section": "Procedure",
"text": "In a mixing bowl, mix warm water, salt, oil, and honey. Start off with extra-warm water so that it is still at the proper temperature for yeast."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "With the honey and salt fully dissolved, stir in the yeast and set aside for 5 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add 1 cup of flour and stir completely."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Keep mixing in flour until dough begins to form a ball and is not sticky."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Now knead dough thoroughly for a minute then cover bowl with lid."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Let rise 1 hour. Then punch dough down. Let dough rise again for 1 ½–5 hours."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Preheat oven to 475°F (245°C)—add 20 minutes if using a pizza stone."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "At this point, the crust can be frozen for later use or used immediately. To freeze, place entire cookie sheet in the freezer. When it is frozen, remove crust from sheet, wrap tightly in plastic wrap and return to freezer."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "When ready to use crust, add desired toppings."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bake 15–25 minutes."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "This recipe will produce two 16-inch (40 cm) pizza crusts"
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Try adding crushed/pressed garlic to dough with first cup of flour."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Try substituting olive oil with sesame oil."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "If you're baking on a cookie sheet, sprinkle flour lightly on the sheet and pat dough to desired shape and size."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "If baking on a pizza stone, lightly flour a wooden pizza peel or paddle, and pat out dough on peel."
},
{
"line_type": "ul",
"section": "External links",
"text": "Basic Pizza Recipe"
}
],
"title": "Basic Pizza Crust",
"url": "https://en.wikibooks.org/wiki/Cookbook:Basic_Pizza_Crust"
} | recipes/recipe_01_075.html |
{
"infobox": {
"category": "/wiki/Category:Sauce_recipes",
"difficulty": 1,
"servings": null,
"time": "5 minutes"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "It's hard to believe that pizza originally did not contain tomatoes, but tomatoes originated from the Americas—they didn't reach Italy until the mid-1500s, and they didn't get popular until the late 1800s because people thought they were poisonous. Now, however, tomato-based pizza sauce is considered an essential part of most types of pizza. Want to make it at home? Here's the way to get that great \"pizzeria\" taste in your sauce, with all the \"what\"s and \"how\"s."
},
{
"line_type": "p",
"section": null,
"text": "This recipe is for those who want a quick yet improved pizza sauce, using tomato sauce and sugar."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 can smooth tomato spaghetti sauce or pasta sauce"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 handful sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Extra-virgin olive oil (optional)"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "After rolling out dough, ladle on sauce as directed by the pizza recipe."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Grab a handful of sugar, and sprinkle it over the sauce until the surface of the sauce becomes white but you can see the crystals dissolving."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Drizzle with olive oil if desired."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "The amounts of ingredients must be calculated proportionately with the pizza. As such, measurements cannot be determined without a \"hands-on\" calculation made during procedure."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "The sugar covers the taste of the acidity and vegetal character of the sauce. Sugar is the secret to a pizza that tastes like one from many American fast-food franchise pizza outlets like Domino's and Pizza Hut."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "A common modification is to drizzle high-quality extra virgin olive oil onto sauce on pizza, or to pre-brush the dough with oil before adding the sauce."
}
],
"title": "Basic Pizza Sauce",
"url": "https://en.wikibooks.org/wiki/Cookbook:Basic_Pizza_Sauce"
} | recipes/recipe_01_076.html |
{
"infobox": {
"category": "/wiki/Category:Boiled_recipes",
"difficulty": 2,
"servings": "4",
"time": "1 hour"
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredient",
"text": "3 cups (~750 mL) water and/or milk"
},
{
"line_type": "ul",
"section": "Ingredient",
"text": "1 cup (~250 mL) coarse ground cornmeal or polenta"
},
{
"line_type": "ul",
"section": "Ingredient",
"text": "Butter and/or olive oil to taste (likely in the range of 1–2 tablespoons / 15–30 mL)"
},
{
"line_type": "ul",
"section": "Ingredient",
"text": "Salt"
},
{
"line_type": "ul",
"section": "Ingredient",
"text": "Parmesan cheese, to taste"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Stove"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Heavy pot with lid"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Wooden spoon or similar"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bring the liquid to a boil in a heavy pot. If you're using milk, keep an eye on it: it can easily boil over and make a mess all over the place in seconds."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "When the liquid is at a boil, add a pinch or so of salt. Add the polenta, stirring frequently to avoid lumps and form a stable suspension."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cover pot and turn to low heat, checking on it occasionally. Add more liquid if necessary. The polenta will be finished in approximately 45 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Polenta can be kept on low heat for up to 20 minutes or allowed to cool for future use."
}
],
"title": "Basic Polenta",
"url": "https://en.wikibooks.org/wiki/Cookbook:Basic_Polenta"
} | recipes/recipe_01_077.html |
{
"infobox": {
"category": "/wiki/Category:Baking_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup (100 g) flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tsp (5 g) baking powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 pinch salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp (30 g) butter"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tbsp (15 g) granulated sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup (125 ml) milk + extra milk for glazing"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Preheat the oven to 450° F (225° C)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Sift flour, baking powder and salt into a bowl. Rub in butter. Add sugar. Add the milk and mix with a knife until obtaining a soft, not sticky, dough."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Turn the dough on to a lightly floured board and knead it quickly until it is smooth."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Roll out the dough to about ½ inch (12 mm) thickness. Cut 16 rounds with a 2-inch fluted cookie cutter and transfer them to a buttered cookie sheet. Brush the tops with milk."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bake towards top of the hot oven for 8–10 minutes or until well risen and golden brown."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cool on a wire rack."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve tea scones with butter, whipped cream, and jam."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Raisin scones: add 1–2 tbsp raisins with the sugar."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Lemon and raisin scones: add 1 tsp finely-grated lemon peel and 1–2 tbsp raisins with the sugar."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Orange and cherry scones: add 1 tsp finely-grated orange peel and 1–2 tbsp finely chopped candied cherries, washed and dried, with the sugar."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Date and walnut scones: add 1 tbsp finely-chopped dates and 1 tbsp finely-chopped shelled walnuts with the sugar."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Cinnamon scones: sift 1 tsp cinnamon with the flour."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Ginger scones: sift ½ tsp ground ginger with flour."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Honey scones: use 1 tbsp honey and reduce the ½ cup milk to 7 tbsp."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Chocolate chip: mix in 2 tbsp chocolate chips"
}
],
"title": "Basic Scones",
"url": "https://en.wikibooks.org/wiki/Cookbook:Basic_Scones"
} | recipes/recipe_01_078.html |
{
"infobox": {
"category": "/wiki/Category:Egg_recipes",
"difficulty": 2,
"servings": "1",
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 eggs"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2–3 tbsp milk (optional)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp butter"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ tsp salt (or to taste)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "⅛ tsp black pepper (or to taste)"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Crack eggs into a measuring cup."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the milk (if desired) and salt."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Using a whisk or fork, beat the mixture until foamy."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Melt butter in a frying pan on medium heat"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pour eggs into frying pan."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir mixture to break up the egg as it cooks and allow more liquid to touch the hot pan. Stirring rapidly will create small curds, while slower stirring will create larger curds."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cook until just before you feel that they are done, since the eggs will continue to cook after being removed from the pan. The eggs are done when the sheen disappears; stop cooking just before this happens."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Transfer to a plate. Season with black pepper (black pepper will burn and become bitter if seasoned before cooking)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Eat as is or with ketchup (tomato sauce), salsa, and/or butter on toast."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "For a low-sodium version, omit salt and use unsalted butter."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Grated cheddar cheese can be added into the mixture or on top of the cooked eggs."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Sour cream may be used in place of milk for a creamier and richer version."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Cook ⅓ cup (25 g / 0.88 oz) of crumbled cooked meats (like bacon or sausage) or chopped vegetables (like mushrooms or bell pepper) for a couple of minutes before adding the egg mixture. See also Southwestern Scramble."
}
],
"title": "Basic Scrambled Eggs",
"url": "https://en.wikibooks.org/wiki/Cookbook:Basic_Scrambled_Eggs"
} | recipes/recipe_01_079.html |
{
"infobox": {
"category": "/wiki/Category:Salad_dressing_recipes",
"difficulty": 1,
"servings": null,
"time": "5 minutes"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Template:Nutritionsummary"
},
{
"line_type": "p",
"section": null,
"text": "Traditionally, a 1:3 ratio of acid to fat is used in a vinaigrette. Mustard can keep it from separating."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp red wine vinegar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "6 tbsp extra-virgin olive oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tsp Dijon mustard"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt, to taste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Pepper, to taste"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Whisk together vinegar and mustard."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Slowly stream in oil while whisking continuously."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Taste and check for seasoning; adjust as desired."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Toss with salad greens and serve."
}
],
"title": "Basic Vinaigrette",
"url": "https://en.wikibooks.org/wiki/Cookbook:Basic_Vinaigrette"
} | recipes/recipe_01_080.html |
{
"infobox": {
"category": "/wiki/Category:Dairy_recipes",
"difficulty": 1,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "This recipe gives a step-by-step guide for making homemade whipped cream. For more of the theory, check out its main ingredient page."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup (0.25 L) heavy or whipping cream, cold"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1–2 tbsp granulated or powdered sugar to taste (optional)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Flavoring of choice (e.g. vanilla; optional)"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Chill a mixing bowl and the beaters of an electric mixer in the refrigerator for at least 10 minutes. If using a mixer with multiple kinds of beaters, use the whisk attachment. This step is very important, because the cream will not rise if the mixer is warm."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pour the cold cream into the chilled bowl. Start whipping at medium speed until foamy."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Continue whipping until you notice the cream thickening around the beaters and leaving visible traces. This is your sign to watch it carefully, as it's easy to overwhip."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Continue whipping in bursts of 10–30 seconds until you reach the desired level of stiffness, checking regularly. Stop immediately if you notice small grains or lumps start to form in the smooth cream.Overwhipped cream—note the graininess compared to the above image."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Refrigerate until use."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "You must use a grade of cream with a fat content of at least 30%, since the fat is what stabilizes the whipped cream."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Unlike when whipping egg whites, it's not important to make sure there's no fat in the mixture (after all, the cream itself is high in fat). It is important, however, to make sure that the bowl and mixers are dry and cold and that the cream is cold."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "It's very feasible to whip cream by hand—much easier than whipping egg whites by hand. In fact, if you're not working with a very large volume of cream, whipping by hand can help make sure you don't overwhip it."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Whipping at medium speed (as opposed to high speed) is a little slower but helps to create a more stable foam."
}
],
"title": "Basic Whipped Cream",
"url": "https://en.wikibooks.org/wiki/Cookbook:Basic_Whipped_Cream"
} | recipes/recipe_01_081.html |
{
"infobox": {
"category": "/wiki/Category:Curry_recipes",
"difficulty": null,
"servings": "2",
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "Oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tbsp cumin seeds and mustard seeds"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Curry leaves"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4–5 pieces finely-chopped chiles"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "200 g besan (chickpea flour)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "500 ml water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Finely-chopped coriander leaves"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 average sized tomatoes, chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Red chile powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Turmeric"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat oil in a skillet, and add the cumin seeds, mustard seeds, curry leaves, and chiles. Fry for a few minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir in the besan. Cook, stirring, until the besan turns golden."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix in the water, and continue stirring for at least 5 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix in the coriander leaves, tomatoes, salt, chili powder, and turmeric. Simmer until thick."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve hot with white rice and fried potatoes."
}
],
"title": "Basin Ki Kadi (Sindhi Chickpea Flour Curry)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Basin_Ki_Kadi_(Sindhi_Chickpea_Flour_Curry)"
} | recipes/recipe_01_082.html |
{
"infobox": {
"category": null,
"difficulty": 3,
"servings": "5",
"time": "1 hour"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Bassi salte is a treasured Senegalese delicacy known for its rich flavors. This traditional dish harmoniously combines millet couscous, tender meat, and vibrant greens. To elevate the taste, the addition of sweet ingredients like raisins adds a delightful touch. The preparation of bassi salte requires skill and precision to capture its authentic essence."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "500 g instant millet couscous"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "150 ml vegetable oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "500 g meat, cut into sizeable pieces"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "250 g diced tomato"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 onions, chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "100 g tomato paste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "150 g cassava root, peeled and diced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 carrots, peeled and diced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tbsp minced green chile pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 garlic cloves, minced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tbsp black pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "100 g dry kidney beans"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "50 g raisins"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bring 500 ml water to a boil, then pour it over the couscous in a bowl. Cover and let rest."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat the oil in a pan. Add the meat, and fry until golden brown."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the tomato, onions, salt, and tomato paste. Stir well."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add 1 liter of water to the pot, and bring to a boil."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the cassava, carrots, chile pepper, and garlic. Season with black pepper. Cook over low heat, aiming to make a sauce with a consistent thickness."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Briskly boil the kidney beans until soft, then drain them."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir the raisins into the sauce. Season to taste with salt."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Fluff the couscous. Serve the couscous, beans, and sauce together."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "The sauce component holds utmost importance in the preparation of this dish as it imparts the essential flavors necessary for an authentic taste experience."
}
],
"title": "Bassi-Salté (Senegalese Couscous with Meat and Vegetables)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Bassi-Salt%C3%A9_(Senegalese_Couscous_with_Meat_and_Vegetables)"
} | recipes/recipe_01_083.html |
{
"infobox": {
"category": "/wiki/Category:Egg_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "A basted egg is a sort of a cross between a sunny side up fried egg and a poached egg. The result is an egg that is fried on the bottom and steamed on the top. The egg will look similar to a sunny-side-up egg, except that the exposed portion of the yolk will take on a cloudy white appearance."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 egg"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt (optional)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Pepper (optional)"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat a non-stick pan over medium heat. Add a small amount of non-stick spray, butter, or oil of your choice."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Crack the egg into the pan, and add any desired seasoning (such as salt and pepper)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Allow the egg to cook only briefly before adding approximately 1 tablespoon of water. Immediately cover the pan with a lid, and allow the egg to cook for 2–3 minutes, depending on how well done you desire the egg."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove from heat and serve immediately."
}
],
"title": "Basted Egg",
"url": "https://en.wikibooks.org/wiki/Cookbook:Basted_Egg"
} | recipes/recipe_01_084.html |
{
"infobox": {
"category": "/wiki/Category:Meat_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Bazeen bil Lahm is a traditional Libyan dish that is hearty, flavorful, and satisfying. It is a combination of tender chunks of meat, typically beef or lamb, cooked in a rich and aromatic sauce, and served with a special dough-like bread called bazeen. This dish is commonly enjoyed during festive occasions and gatherings, bringing people together to savor its delicious flavors."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tablespoons olive oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 onion, finely chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 cloves of garlic, minced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "500 grams (1 lb) beef or lamb, cut into small cubes"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tomatoes, diced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 carrots, peeled and sliced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 potatoes, peeled and diced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 bell peppers, diced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tablespoon tomato paste"
},
{
"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": "1 teaspoon ground turmeric"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ teaspoon ground cayenne pepper (optional, for added 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": "4 cups water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Bazeen dough"
},
{
"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": "ol",
"section": "Procedure",
"text": "In a large pot or Dutch oven, heat the olive oil over medium heat."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the chopped onion and minced garlic. Sauté until the onion becomes translucent and fragrant."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the meat cubes to the pot and cook until browned on all sides."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir in the diced tomatoes, sliced carrots, diced potatoes, and bell peppers."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the tomato paste, cumin, coriander, turmeric, cayenne pepper (if using), salt, and pepper. Mix well to coat the ingredients with the spices."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pour in the water and bring the mixture to a boil."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Reduce the heat to low, cover the pot with a lid, and let the bazeen simmer for about 1.5–2 hours, or until the meat is tender and the flavors have melded together."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "While the stew is cooking, prepare the bazeen dough according to the package instructions or homemade recipe."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Once the stew is ready, shape the dough into small balls and place them in the serving bowls."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Ladle the cooked meat and vegetable mixture over the bazeen dough."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve hot and enjoy the delicious flavors of this traditional Libyan dish."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Bazeen is a traditional Libyan bread made from a mixture of flour, water, and salt. It has a dense and doughy texture and is typically served with meat-based dishes like Bazeen bil Lahm."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Adjust the spice levels to suit your taste preferences. Add more or less cayenne pepper depending on your desired level of heat."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "For a richer and more intense flavor, you can marinate the meat cubes with spices and olive oil for a few hours before cooking."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Serve Bazeen bil Lahm with a side of fresh salad or pickled vegetables for a refreshing contrast."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Bazeen can also be prepared with other types of meat such as chicken or goat, based on personal preference."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Experiment with adding different vegetables to the dish, such as peas, green beans, or zucchini, to customize the flavors and textures."
}
],
"title": "Bazeen bil Lahm (Libyan Meat Bazeen)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Bazeen_bil_Lahm_(Libyan_Meat_Bazeen)"
} | recipes/recipe_01_085.html |
{
"infobox": {
"category": "/wiki/Category:Rice_recipes",
"difficulty": 3,
"servings": "4",
"time": "1 hour"
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 piece (750 g) boneless pork loin, cut into 30 pieces"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "50 ml barbeque sauce"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "15 ml light soy sauce"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "30 ml hoisin sauce"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "5 tbsp sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2½ tbsp salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "6½ tbsp olive oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "5 tbsp sesame oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "7 cloves garlic, minced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "5 cm piece of ginger, minced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "5 red chillies, minced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "6 scallion, cut into 2 cm pieces"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 eggs, mixed"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1000 g cooked rice"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 tbsp salted soy sauce"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp chicken bouillon powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1½ tbsp oyster sauce"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "20 g jalapeño"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Shredded cabbage"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Tomato"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Pickles"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Shredded lettuce"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Cucumber"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 eggs, cooked into an omelette and sliced 1 cm thick (as garnish)"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine the barbecue sauce, soy sauce, hoisin sauce, sugar, and salt to make the marinade."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place the pork into the sauce mixture. Cover with plastic wrap, and refrigerate for 25 minutes. Make sure the sauce in the bowl is really absorbed."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Transfer the pork to a baking pan, and bake for 20 minutes at 200°C. When finished, put the pork onto a plate."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat the olive oil and sesame oil in a medium wok. Fry the garlic, red chillies, ginger and scallion, then stir briefly for 1 minute. Add the mixed egg and rice."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the grilled pork, salted soy sauce, chicken powder, oyster sauce, salt and jalapeño. Stir until mixed."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve hot with garnishes."
}
],
"title": "BBQ Pork Fried Rice",
"url": "https://en.wikibooks.org/wiki/Cookbook:BBQ_Pork_Fried_Rice"
} | recipes/recipe_01_086.html |
{
"infobox": {
"category": "/wiki/Category:Beverage_recipes",
"difficulty": 2,
"servings": "1",
"time": "10 minutes"
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "¾ cup mango juice"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¾ cup pineapple juice"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 banana, sliced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tbsp sugar (optional)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "150 ml water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Crushed ice, as required"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Blend all except the crushed ice in a blender."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve with crushed ice."
}
],
"title": "Beach Tropicana",
"url": "https://en.wikibooks.org/wiki/Cookbook:Beach_Tropicana"
} | recipes/recipe_01_087.html |
{
"infobox": {
"category": "/wiki/Category:Casserole_recipes",
"difficulty": 1,
"servings": "8",
"time": "Prep: 10 minutesCooking: 10 minutes"
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 ea. (10–12 oz / 280–340 g) medium potato"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "6 strips bacon, cooked until crisp, or microwave ready fully cooked bacon"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 can (28 oz / 790 g) green beans"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ teaspoon salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ teaspoon onion powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "⅛ cup (15 g / 0.53 oz) sliced almonds"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Peel and dice the potato."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Crumble crisp bacon into small pieces."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Drain green beans, keeping ½ cup of the liquid."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Put beans, bean juice, bacon, and potato in a microwave-safe baking dish."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Sprinkle onion powder and salt on top."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cover with clear wrap."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cook in microwave oven 5 minutes, stir, and cook another 5 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Let stand 5 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Garnish with sliced almonds."
}
],
"title": "Bean and Bacon Bake",
"url": "https://en.wikibooks.org/wiki/Cookbook:Bean_and_Bacon_Bake"
} | recipes/recipe_01_088.html |
{
"infobox": {
"category": null,
"difficulty": 1,
"servings": "8",
"time": "45 minutes"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Bean and Green Chili Soup - An easy, surprising soup from easily stored ingredients"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cup (480 ml) cooked rice"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 can (16 oz, 450 g) refried beans"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 can (16 oz, 450 g) black beans"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 small can (4 oz, 110 g) green salsa"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 ⅓ cup (300 ml) dried, bulk black bean soup mix"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Sour cream (optional)"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bring 1 cup (240 ml) dry rice and 2 cups (480 ml) water to a boil."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Turn heat to low and steam rice for 25–30 min (or prepare rice using rice cooker)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Prepare soup mix by combining with 3 cups (720 ml) boiling water, then simmer about 5 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add remaining ingredients and rice to soup."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat through, stirring occasionally."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "If desired, just before serving, spoon a teaspoon of sour cream in to the middle of the bowl."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "This recipe is surprisingly flavorful for being prepared form preserved ingredients. With a dollop of sour cream for garnish, it is even better."
}
],
"title": "Bean and Green Chili Soup",
"url": "https://en.wikibooks.org/wiki/Cookbook:Bean_and_Green_Chili_Soup"
} | recipes/recipe_01_089.html |
{
"infobox": {
"category": "/wiki/Category:Rice_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "The original recipe contributor noted the following anecdote:"
},
{
"line_type": "blockquote",
"section": null,
"text": "\"This recipe originated when I tried to adapt my saffron rice and beans for a barbecue. I planned on heating saffron rice and beans over a wood fire at the barbecue as a vegetarian main course, but didn't make enough rice, and added some raw ingredients at the last minute before slow-cooking over the fire. Later I liked it so much that I made it in the oven.\""
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "⅓ cup olive oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 onions, cut into chunks"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 tomatoes, cut into large chunks"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Several carrots, cut into large chunks"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 can chickpeas or black beans"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Other vegetables (e.g. zucchini, bell pepper, etc), cut into chunks"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tablespoon curry powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "5–10 cloves garlic"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Spices (suggested: paprika, cumin, ground chile or chili powder, ground oregano)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup basmati rice"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "750 ml red wine"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Preheat oven to 250°F."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat 1 tablespoon of olive oil in a saucepan."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir in curry powder and rice. Fry briefly (about 5 minutes) while stirring to lightly brown the rice."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine vegetables, spices, and garlic in a baking dish with a cover. Stir in rice mixture, beans, and half the wine. Stir briefly to mix, and make sure some at least some rice is on top."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the rest of the olive oil to the dish, and add enough water or wine until all vegetables, beans, and rice are submerged in liquid."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cover the dish and place in the oven. Let bake for a couple hours, periodically checking to see if rice is soft."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve hot."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "If you raise the oven temperature, it'll cook faster. The whole point of the low heat is you can start this Saturday afternoon, forget about it for most of the day, and then have dinner ready."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "This recipe also works over a campfire."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Use the cheapest wine you can stand to drink, as long as it is red."
}
],
"title": "Bean and Rice Bake",
"url": "https://en.wikibooks.org/wiki/Cookbook:Bean_and_Rice_Bake"
} | recipes/recipe_01_090.html |
{
"infobox": {
"category": "/wiki/Category:Bean_recipes",
"difficulty": 2,
"servings": null,
"time": "1½ hours"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Akara are a Nigerian snack of fried beans. In Ghana, it is also known as koose or black-eyed pea fritters. Akara can be considered one of the simplest vegetarian or vegan-friendly Nigerian dishes. It is often served with akamu (pap), eko, bread, Nigerian custard, fried plantains (dodo), fried potatoes, and more."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cups dried black-eyed peas or brown beans"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3–4 fresh scotch bonnet chili peppers"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 medium onion, chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Seasoning cubes"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Groundnut oil or palm oil for deep frying"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Mixing bowl"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Sieve"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Blender or food processor"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Knife"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Chopping board"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Whisk"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Cooking spoons"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Deep frying pan"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Spatula for frying"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pick over the beans to remove any dirt or debris."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Soak the beans in lukewarm water for 30–40 minutes, then drain."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cover the beans with water and gently rub the beans together with your hands to remove the outer skins. The skins should separate and floats to the water's surface."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Carefully scoop off the floating skins, then drain the beans. To remove any leftover skin or impurities, rinse the beans under running water while swishing them around with your hands."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Transfer the washed beans to a blender or food processor with the chopped onions and scotch bonnet peppers. Add a small amount of water to aid in blending, then blend the mixture until a smooth batter-like consistency is achieved. The batter should be thick but easily pourable."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pour the batter into a bowl. Add salt and seasoning to taste, and mix well."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place a deep frying pan or pot over medium heat and pour in enough vegetable oil for deep frying. Allow the oil to heat up."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "To shape the akara, take a spoonful of the batter and carefully drop it into the hot oil. Fry the akara until golden brown and crisp, turning once or twice to ensure uniform cooking. This usually takes 2–3 minutes per side."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve hot with corn pap, bread, or any other accompaniment you desire."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "To avoid burns, use caution when handling hot oil."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "It is up to individual preference which vegetable oil is used for deep frying."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Individual spice preferences should be considered when adjusting pepper quantity."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Refrigerate leftovers in an airtight container for 2–3 days."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Nowadays, especially in private homes, the skin of the beans is no longer removed so as to get the maximum nutritional benefit from the beans."
}
],
"title": "Bean Balls",
"url": "https://en.wikibooks.org/wiki/Cookbook:Bean_Balls"
} | recipes/recipe_01_091.html |
{
"infobox": {
"category": "/wiki/Category:Stew_recipes",
"difficulty": 2,
"servings": "4",
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 can red kidney beans, drained"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 can black beans, drained"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cans crushed tomatoes"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 small can of tomato paste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cloves garlic, diced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 medium onion, chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 medium green bell pepper, chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 medium red bell pepper, chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp olive oil or vegetable oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tsp chili powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ tsp cayenne pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tsp thyme, basil, oregano, or other spice"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat oil over medium-high heat in a large pot."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add garlic and onion and cook until the onion is translucent (more clear than white)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add peppers and sauté for a few minutes. Add crushed tomatoes, tomato paste, and spices."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "When mixture is bubbling, reduce heat to simmer and add beans. Cover and simmer for at least 1 hour, stirring occasionally. The longer it simmers, the better it tastes."
},
{
"line_type": "ul",
"section": "See also",
"text": "Chili (Vegan)"
},
{
"line_type": "ul",
"section": "See also",
"text": "Chili con carne"
},
{
"line_type": "ul",
"section": "See also",
"text": "Texas easy chili"
},
{
"line_type": "ul",
"section": "See also",
"text": "Red chile sauce"
},
{
"line_type": "ul",
"section": "See also",
"text": "Easy Chili"
}
],
"title": "Bean Chili",
"url": "https://en.wikibooks.org/wiki/Cookbook:Bean_Chili"
} | recipes/recipe_01_092.html |
{
"infobox": {
"category": "/wiki/Category:Soup_recipes",
"difficulty": 3,
"servings": "4",
"time": "3 ½ hours"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Bean Jahni soup, Jani me fasule, is an Albanian dish of bean soup."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cups of dry white beans"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup chopped onions"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup olive oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tablespoons tomato sauce"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tablespoon chopped parsley"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tablespoon chopped mint"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Chile powder"
},
{
"line_type": "ol",
"section": "Preparation",
"text": "Boil beans in hot water in an uncovered pot for 5 minutes. Rinse and boil for another 15 minutes in a covered stock pot in 3 cups hot water."
},
{
"line_type": "ol",
"section": "Preparation",
"text": "Sauté onion in olive oil until it turns yellow. Add 2 tablespoons bean stock from the pot along with tomato sauce, parsley, salt and chili powder for taste. Cook for 10 minutes or until a thick sauce is formed, then pour everything into the pot."
},
{
"line_type": "ol",
"section": "Preparation",
"text": "Add chopped mint, cover tightly and cook for 2 hours over low heat, or for 30 minutes in a pressure cooker. This should produce a thick juice, covering beans by ½ inch (1.5 cm). Serve hot."
},
{
"line_type": "p",
"section": "References",
"text": "This article contains information from Frosina.org and it is used with permission."
}
],
"title": "Bean Jahni Soup",
"url": "https://en.wikibooks.org/wiki/Cookbook:Bean_Jahni_Soup"
} | recipes/recipe_01_093.html |
{
"infobox": {
"category": "/wiki/Category:Soup_recipes",
"difficulty": 2,
"servings": "6",
"time": "1 hour"
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cans (28 ounces) fat-free vegetable broth"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 bag (1 pound) frozen mixed vegetables"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 can (14½ ounces) no-salt-added stewed tomatoes"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "⅓ cup broken angel-hair pasta, in 1- to 2-inch lengths"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 can (15 ounces) no-salt-added kidney beans"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 can (15 ounces) no-salt-added black beans"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon Italian seasoning"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ teaspoon garlic powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup grated Parmesan cheese"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pour broth and water into a 4½-quart Dutch oven or soup pot."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place pot over high heat."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "While liquid is heating, add frozen vegetables, stewed tomatoes with their juices and uncooked pasta."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cover pot and bring to boil."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Meanwhile, rinse and drain beans."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "When soup comes to a boil, uncover it and stir well. Scrape the pot with a wooden spoon to loosen any pasta."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add beans, Italian seasoning, and garlic powder."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Reduce heat to medium-high or medium, maintaining a moderate boil."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir frequently and cook until pasta is tender, about 5 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Reduce heat to low and add Parmesan."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir occasionally and simmer for 5 minutes to develop the flavor."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve at once or simmer on low until ready to serve."
}
],
"title": "Bean Soup (Vegetarian)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Bean_Soup_(Vegetarian)"
} | recipes/recipe_01_094.html |
{
"infobox": {
"category": "/wiki/Category:Vegan_recipes",
"difficulty": 1,
"servings": null,
"time": "10 minutes"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "This spread consists of three base ingredients: mashed beans, oat flakes and raw spelt flour. It can be used as spread or can be fried as burgers."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "250 g mashed beans (white beans or kidney beans)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "150 g oat flakes"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "150 g raw spelt flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "vegetable oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Optional:\nSalt\nGarlic\nPepper\nHerbs and spices\nSeasoning mix (corn flour, salt, chili, onion, garlic, paprika, sodium glutamate) (e.g., Mexican Taco Seasoning Mix)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Garlic"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Herbs and spices"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Seasoning mix (corn flour, salt, chili, onion, garlic, paprika, sodium glutamate) (e.g., Mexican Taco Seasoning Mix)"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Take oat flakes, raw spelt, beans and some water and oil for the base substance."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mash the beans and mix the ingredients."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the optional ingredients to taste."
}
],
"title": "Bean Spelt Oat Spread",
"url": "https://en.wikibooks.org/wiki/Cookbook:Bean_Spelt_Oat_Spread"
} | recipes/recipe_01_095.html |
{
"infobox": {
"category": "/wiki/Category:Bean_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "Cooked mashed white or kidney beans"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Semolina flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Breading mix"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Cumin (optional)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Oregano (optional)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Savory (optional)"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine about equal volumes of the mashed beans and semolina. Mix in just enough water to get a moldable dough."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine the breading mix, salt, pepper, and spices."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Shape the bean mixture into patties."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Dip both sides of the patties in the breading mix in order to coat completely. Shake off any excess breading."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Push the patties carefully on a spatula and fry them on both sides in a hot, oiled pan. If you use too much oil the patties will be soaked in fat, if you use too little, the breading mix will not be fried. It's probably best to add a little bit of oil and then shuffle the patties around in the pan. The patties very quickly become robust enough so you can easily pick them up and turn them with a spatula to see if the other side had enough oil."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve hot."
},
{
"line_type": "ul",
"section": "See also",
"text": "Hamburger"
}
],
"title": "Bean-Semolina Burger",
"url": "https://en.wikibooks.org/wiki/Cookbook:Bean-Semolina_Burger"
} | recipes/recipe_01_096.html |
{
"infobox": {
"category": "/wiki/Category:Vegetarian_recipes",
"difficulty": null,
"servings": "6–8",
"time": "20 minutes"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "This recipe for beanburgers has been adapted from a Somerfield recipe as part of a Food Technology GCSE course in the UK. By \"adapted\", I mean \"changed almost unrecognisably\". The original is here: you can see for yourself."
},
{
"line_type": "p",
"section": null,
"text": "These beanburgers work best in pita breads (crisped up in the oven), with tomato and lettuce. Alternatively, they taste nice with a spicy tomato sauce."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 medium onion, chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 red or yellow bell pepper, chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 generous pinch each of cumin, ground coriander, mild chilli powder, paprika and turmeric"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tins of mixed beans or mixed pulses, drained"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2–3 medium carrots, grated"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "40 g rolled oats"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 egg"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Fry the onions and pepper (in a little bit of oil) with the spices for a couple of minutes. Leave to cool."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mash the beans in a large bowl."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the carrot, onion, pepper and oats to the mashed beans and mix until well combined."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the egg gradually (you probably won't need all of it). You don't want a mixture that's too sticky."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Shape the dough into 6 to 8 burgers and lightly flour each side."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Fry the burgers (in a little bit of oil) for a few minutes on each side, until golden."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve hot."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "You can leave out the egg to make it vegan. However, without it, the burger breaks and frays much more in the pan."
}
],
"title": "Beanburger",
"url": "https://en.wikibooks.org/wiki/Cookbook:Beanburger"
} | recipes/recipe_01_097.html |
{
"infobox": {
"category": "/wiki/Category:Bean_recipes",
"difficulty": null,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "This recipe for beans and rice is great to make on the weekend and bring to work during the week. It's also great for entertaining on a budget, since you can feed 5 or 6 people for less than ten dollars. It is a vegan adaptation of cajun rice and beans, similar to gallo pinto."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 package (16 oz) dry beans (kidney or black beans preferred)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 onion, chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 green bell pepper, chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 celery stalk, sliced thin"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 bulb garlic, minced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 bay leaves"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tsp ground cumin"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tsp chili powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tsp ground basil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Olive oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt to taste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Pepper, to taste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1–2 whole dried or fresh hot peppers (optional)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1–2 cups rice"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Soak beans overnight, or, bring to a boil and let sit for one hour."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a Dutch oven or large pot, sauté onions and garlic in olive oil on medium heat until onions are translucent."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add green pepper and celery, and sauté for a few minutes more."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add beans and enough water to cover all ingredients."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add spices, then bring to a boil. Lower heat, cover, and simmer, stirring occasionally, until done (1–2 hours, depending on the age of your beans)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add rice and twice as much water to a pot (i.e. 1 cup rice + 2 cups water)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bring to a rolling boil, and cook until the water has boiled down to the level of the rice."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Reduce heat to a light simmer, cover, and cook for 20 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve the beans over the rice and enjoy! It is also very tasty with cornbread."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "You can use canned beans instead of dry. This greatly reduces cooking time, but doesn't allow for the flavor to soak into the beans as well."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "To make this in a crockpot, sauté the vegetables in a pan, then add all ingredients (except rice) to the crockpot and cook on low for 6-8 hours."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "You can make this in an Instant Pot or pressure cooker."
}
],
"title": "Beans and Rice",
"url": "https://en.wikibooks.org/wiki/Cookbook:Beans_and_Rice"
} | recipes/recipe_01_098.html |
{
"infobox": {
"category": "/wiki/Category:Stew_recipes",
"difficulty": 2,
"servings": "12",
"time": "2 hours"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Beef and barley stew is a hearty stew that can be prepared from freezer to table in under 2 hours. It's easy to prepare ahead of time and refrigerate or freeze for later use."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 pounds (1.25 kg) beef, cubed"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 white onion, diced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 cubed potatoes"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup (240 g) barley"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup (60 g) flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 can tomato paste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 small can diced tomatoes"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 slug Worcestershire sauce"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 bunch parsley"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "salt, pepper, paprika to taste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon thyme"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 teaspoons marjoram"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tablespoons vegetable oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cartons beef broth"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 lb (450 g) mushrooms"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 pkg frozen green beans"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 cloves halved garlic"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 stalks celery"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 large carrots"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "water, enough to cover all ingredients in pot"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Dust beef cubes lightly with flour, then brown in vegetable oil."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Move to separate pot and clean pan with beef broth and add to pot."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Sauté celery, garlic and onion briefly and add to pot. Simmer for 1.5 hours."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add barley and simmer additional ½ hour."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add potatoes, sliced mushrooms, frozen green beans, diced tomatoes and tomato paste."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add slug of Worcestershire sauce. Simmer for 1 additional hour."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Chop parsley and stir into stew before serving."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine the flour, salt, pepper, and paprika on a plate, and dredge the cubed beef in the flour mixture."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the oil to a Dutch oven or large saucepan on medium high heat. Brown the beef in the oil."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "When the beef is evenly browned on all sides, add the water, beef broth, bay leaf, onion, carrots and barley. Allow to come to a simmer and reduce heat."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Allow to simmer for 1 to 1½ hours, until the meat is tender. Remove the bay leaf and serve with noodles or rice."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Don't overcrowd the beef when browning. If there is not enough room to brown all the meat at the same time, do it in batches, and then add the reserved beef with the other ingredients."
},
{
"line_type": "ul",
"section": "Warnings",
"text": "Always follow safe handling guidelines when using raw meat."
}
],
"title": "Beef and Barley Stew",
"url": "https://en.wikibooks.org/wiki/Cookbook:Beef_and_Barley_Stew"
} | recipes/recipe_01_099.html |