Datasets:

gossminn

/

wikibooks-cookbook

like 1

{ "infobox": { "category": "/wiki/Category:Beef_recipes", "difficulty": 2, "servings": "4", "time": "150 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "This is a hearty and flavoursome beef stew inspired by the Mediterranean. It is based on a dish cooked by Keith Floyd in his Floyd around the Med TV series. The olives make this a filling meal in itself, but it could be served with rice or simply with bread to mop-up the gravy." }, { "line_type": "ul", "section": "Ingredients", "text": "500 g (1.1 lb) of lean beef stewing/braising steak (in steaks, not diced)" }, { "line_type": "ul", "section": "Ingredients", "text": "600 g (1.3 lb) of green olives, stones removed" }, { "line_type": "ul", "section": "Ingredients", "text": "6 large tomatoes, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 onion, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1 large clove of garlic, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Olive oil" }, { "line_type": "ol", "section": "Procedure", "text": "In a large saucepan or casserole dish, gently fry the onion and garlic in plenty of good olive oil for a few minutes, taking care not to brown them." }, { "line_type": "ol", "section": "Procedure", "text": "Season the beef well with salt and black pepper and immediately add to the pan. Fry until evenly sealed and lightly browned." }, { "line_type": "ol", "section": "Procedure", "text": "Add the olives and tomatoes to the pan and simmer gently for two hours with the lid on." }, { "line_type": "ol", "section": "Procedure", "text": "Serve." }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "If you buy olives in brine, it's a good idea to soak them in fresh water before use so that the resulting dish is not overly salty." }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "Adding red wine or a dark beer such as a dunkel or stout could result in a richer gravy but may overpower the fresh flavour of the vegetables." } ], "title": "Mediterranean Beef Stew", "url": "https://en.wikibooks.org/wiki/Cookbook:Mediterranean_Beef_Stew" }

{ "infobox": { "category": "/wiki/Category:Chicken_recipes", "difficulty": 2, "servings": "4", "time": "2 hours" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 bunch curly parsley, washed" }, { "line_type": "ul", "section": "Ingredients", "text": "2 shallots, peeled and coarsely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "3 cloves garlic" }, { "line_type": "ul", "section": "Ingredients", "text": "6 tablespoons olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tablespoons Dijon mustard" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoons Italian herb blend" }, { "line_type": "ul", "section": "Ingredients", "text": "Juice of 1 lemon" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ teaspoon salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 whole chicken, cut up (or any 8 chicken pieces—any combination of leg, breast, thigh, and wing)" }, { "line_type": "ol", "section": "Procedure", "text": "In a blender or food processor, combine parsley, shallots, garlic, olive oil, mustard, Italian herb blend, lemon juice, pepper, and salt. Purée." }, { "line_type": "ol", "section": "Procedure", "text": "Transfer mixture to a gallon zip-lock bag." }, { "line_type": "ol", "section": "Procedure", "text": "Add chicken, making sure it's covered on all sides by the marinade." }, { "line_type": "ol", "section": "Procedure", "text": "Seal bag and refrigerate for an hour." }, { "line_type": "ol", "section": "Procedure", "text": "Preheat oven to 300°F (150C)." }, { "line_type": "ol", "section": "Procedure", "text": "Transfer chicken pieces to a rimmed baking sheet." }, { "line_type": "ol", "section": "Procedure", "text": "Bake about 40 minutes, turning pieces after 20 minutes, until juices run clear." } ], "title": "Mediterranean Green Chicken", "url": "https://en.wikibooks.org/wiki/Cookbook:Mediterranean_Green_Chicken" }

{ "infobox": { "category": "/wiki/Category:Fish_recipes", "difficulty": 2, "servings": "4", "time": "15 minutes + refrigeration" }, "text_lines": [ { "line_type": "p", "section": null, "text": "This is a very simple and quick recipe for delicious fresh tuna steaks." }, { "line_type": "ul", "section": "Ingredients for 4 people", "text": "4 ea. (600 g) fresh tuna steaks" }, { "line_type": "ul", "section": "Ingredients for 4 people", "text": "4 spoons of extra-virgin olive oil" }, { "line_type": "ul", "section": "Ingredients for 4 people", "text": "2 spoons of balsamic vinegar" }, { "line_type": "ul", "section": "Ingredients for 4 people", "text": "1 lime , juiced" }, { "line_type": "ul", "section": "Ingredients for 4 people", "text": "Fresh tarragon leaves" }, { "line_type": "ul", "section": "Ingredients for 4 people", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients for 4 people", "text": "Pepper" }, { "line_type": "ol", "section": "Preparation", "text": "At least one hour before serving, prepare a marinade with the oil, vinegar or lime juice, tarragon leaves, salt and pepper in a flat container. Pour over the tuna steaks and turn them to make sure all pieces are well coated. Cover with plastic wrap and refrigerate until it is time to grill." }, { "line_type": "ol", "section": "Preparation", "text": "Spray a clean grill or grilling container with non-stick cooking spray." }, { "line_type": "ol", "section": "Preparation", "text": "Drain and reserve the excess marinade from the tuna. Grill tuna for about 4 minutes on each side or until nicely charred on the outside and still a bit pink in the middle." }, { "line_type": "ol", "section": "Preparation", "text": "Place the steaks on individual serving dishes and pour the marinade on the grilled tuna." }, { "line_type": "ol", "section": "Preparation", "text": "Serve with steamed vegetables, steamed rice, or a spinach salad." } ], "title": "Mediterranean Grilled Tuna", "url": "https://en.wikibooks.org/wiki/Cookbook:Mediterranean_Grilled_Tuna" }

{ "infobox": { "category": "/wiki/Category:Indian_recipes", "difficulty": 2, "servings": "4", "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "A vada is a savoury South Indian doughnut made from lentils (or sometimes potatoes). This is a recipe for medu vada. It is commonly accompanied by idli." }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (240 g) skinless black gram" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ tsp asafoetida" }, { "line_type": "ul", "section": "Ingredients", "text": "8–10 curry leaves" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp cumin powder" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp crushed black peppercorns" }, { "line_type": "ul", "section": "Ingredients", "text": "Oil to fry" }, { "line_type": "ol", "section": "Procedure", "text": "Wash and soak urad dal for 6 hours. Grind into a fine paste." }, { "line_type": "ol", "section": "Procedure", "text": "Add salt, asafoetida, curry leaves, cumin powder, and crushed peppercorns to the batter and mix well." }, { "line_type": "ol", "section": "Procedure", "text": "Heat oil in a kadai." }, { "line_type": "ol", "section": "Procedure", "text": "Wet your palms and take batter into the palms." }, { "line_type": "ol", "section": "Procedure", "text": "Shape into balls and make a hole with the thumb in the centre like a doughnut." }, { "line_type": "ol", "section": "Procedure", "text": "Deep-fry this in medium-hot oil until golden brown and crisp." }, { "line_type": "ol", "section": "Procedure", "text": "Serve hot with sambhar and coconut chutney." } ], "title": "Medu Vada (South Indian Savory Lentil Donut)", "url": "https://en.wikibooks.org/wiki/Cookbook:Medu_Vada_(South_Indian_Savory_Lentil_Donut)" }

{ "infobox": { "category": "/wiki/Category:Pork_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "This is a classic U.S. style of BBQ pork ribs." }, { "line_type": "ul", "section": "Ingredients", "text": "1 slab pork spareribs" }, { "line_type": "ul", "section": "Ingredients", "text": "6 tbsp Rib Rub" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup tomato paste" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup molasses" }, { "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 soy sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "Hickory chunks" }, { "line_type": "ol", "section": "Procedure", "text": "Season spareribs with rib rub." }, { "line_type": "ol", "section": "Procedure", "text": "Refrigerate for at least 1 hour." }, { "line_type": "ol", "section": "Procedure", "text": "Place chunks in smoker or charcoal grill set for indirect heat at 250°F (120°C)." }, { "line_type": "ol", "section": "Procedure", "text": "Combine liquid ingredients and bring to a boil over high heat." }, { "line_type": "ol", "section": "Procedure", "text": "Reduce liquid by ⅓." }, { "line_type": "ol", "section": "Procedure", "text": "Place spareribs into smoker or grill for 4–5 hours, basting occasionally with sauce." }, { "line_type": "ol", "section": "Procedure", "text": "Brush remaining sauce on top of ribs and place on a medium-high grill until browned. The internal temperature of the ribs before removing from the grill needs to be at least 145°F (63°C)." }, { "line_type": "ol", "section": "Procedure", "text": "Let rest for 10 minutes, covered, and carve." } ], "title": "Memphis-Style BBQ Ribs", "url": "https://en.wikibooks.org/wiki/Cookbook:Memphis-Style_BBQ_Ribs" }

{ "infobox": { "category": "/wiki/Category:Turkish_recipes", "difficulty": 2, "servings": "2", "time": "25–30 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Menemen is a Turkish dish of eggs with onion, green pepper and tomato. It can be served as a breakfast or luncheon dish." }, { "line_type": "ul", "section": "Ingredients", "text": "4 eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "2 onions" }, { "line_type": "ul", "section": "Ingredients", "text": "2 green peppers[1]" }, { "line_type": "ul", "section": "Ingredients", "text": "4 tomatoes" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons chopped parsley" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1–2 tsp dried oregano (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "1–2 tsp sweet paprika (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper" }, { "line_type": "ol", "section": "Procedure", "text": "Prepare a concassée of tomatoes by blanching, peeling, seeding and dicing the tomatoes. Alternately, you may simply grind the tomatoes in a food processor or grate them using a box grater." }, { "line_type": "ol", "section": "Procedure", "text": "Dice the onions and peppers in medium dice and sauté in the olive oil until tender." }, { "line_type": "ol", "section": "Procedure", "text": "Add the oregano and paprika, if using." }, { "line_type": "ol", "section": "Procedure", "text": "Add the tomatoes to the peppers and onion and cook for 5 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Add the parsley and season with salt and freshly ground black pepper." }, { "line_type": "ol", "section": "Procedure", "text": "Beat the eggs and pour over the mixture in the pan. Stir until cooked." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with Turkish bread.[2]" }, { "line_type": "ol", "section": "Notes", "text": "↑ Red peppers may also be used, alone or in combination with green, yellow or orange ones." }, { "line_type": "ol", "section": "Notes", "text": "↑ A crisp baguette is a good substitute." } ], "title": "Menemen (Eggs with Onion, Green Pepper, and Tomato)", "url": "https://en.wikibooks.org/wiki/Cookbook:Menemen_(Eggs_with_Onion,_Green_Pepper,_and_Tomato)" }

{ "infobox": { "category": "/wiki/Category:Soup_recipes", "difficulty": 4, "servings": "4", "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Menudo is a traditional Mexican dish; a spicy soup made with hominy and tripe. Menudo preparation in the northern state of Chihuahua as well as northern New Mexico requires the preparation of three separate items, all combined at the time of final preparation for the table: Stew, Posole, and Chili. This recipe is similar and is very simple, using minimal ingredients. Cooking the menudo and chili the night before allows the cook to place the stew into the refrigerator to harden the saturated fat, allowing it to be skimmed off prior to serving the \"Breakfast of Kings\" the next morning." }, { "line_type": "ul", "section": "Ingredients", "text": "4 dried Ancho chiles" }, { "line_type": "ul", "section": "Ingredients", "text": "2 pork country ribs" }, { "line_type": "ul", "section": "Ingredients", "text": "3 lb pigs feet (patas)" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cans (16 oz) white hominy, drained" }, { "line_type": "ul", "section": "Ingredients", "text": "3–4 chiles de Arbol" }, { "line_type": "ul", "section": "Ingredients", "text": "2½ lb honeycomb tripe" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp Mexican oregano" }, { "line_type": "ul", "section": "Ingredients", "text": "1 clove garlic" }, { "line_type": "ul", "section": "Ingredients", "text": "2 bay leaves" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp red pepper flakes (with the seeds)" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp dried Mexican oregano" }, { "line_type": "ul", "section": "Ingredients", "text": "Lime" }, { "line_type": "ul", "section": "Ingredients", "text": "Corn tortillas" }, { "line_type": "ul", "section": "Ingredients", "text": "Diced white or green onion" }, { "line_type": "ul", "section": "Ingredients", "text": "Minced cilantro" }, { "line_type": "ol", "section": "Procedure", "text": "Wipe the dried Anchos off with a wet paper towel." }, { "line_type": "ol", "section": "Procedure", "text": "If desired, toast dried chilies on each side 15 seconds on a hot griddle (this releases essential oils and enhances the flavor)." }, { "line_type": "ol", "section": "Procedure", "text": "Place the dried chilies into the small pot of boiling water and boil for 10 minutes, turning frequently in the boiling water to ensure all sides receive their fair share of punishment." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the chili pot from the stove and drain off the boiling water. Fill with cold water; let it sit a few minutes to cool." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the stems from the chilies, cut chilies longitudinally from stem to tip on one side and open. Flush gently with running cold water to remove the seeds." }, { "line_type": "ol", "section": "Procedure", "text": "Place stemless and seedless reconstituted chilies into a blender and purée." }, { "line_type": "ol", "section": "Procedure", "text": "Remove pure from the blender and place in the refrigerator overnight." }, { "line_type": "ol", "section": "Procedure", "text": "Rinse and drain the white hominy." }, { "line_type": "ol", "section": "Procedure", "text": "Place the patas (feet) and ribs into a pot." }, { "line_type": "ol", "section": "Procedure", "text": "Place the hominy in the pot with the patas (feet)." }, { "line_type": "ol", "section": "Procedure", "text": "Put 1 tbsp salt in the pot." }, { "line_type": "ol", "section": "Procedure", "text": "Take 3–4 dried Chilis de Arbol, discard the seeds and stems, and snip the chilis into ringlets and put into the pot." }, { "line_type": "ol", "section": "Procedure", "text": "Cover with water to a height not exceeding 1 cm above the ingredients and bring to a boil." }, { "line_type": "ol", "section": "Procedure", "text": "Cook the posole uncovered until the ribs are finished. Remove from the heat." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the meat from the ribs and dice into small cubes, place back into the pot with the posole, discard the bones." }, { "line_type": "ol", "section": "Procedure", "text": "Place the cooked patas (feet) into the pressure pot you will use to make the menudo." }, { "line_type": "ol", "section": "Procedure", "text": "Place a small pot of water on the stove and set to boil. This will be needed to prepare the chilies." }, { "line_type": "ol", "section": "Procedure", "text": "Cut the fat from off of the tripe. If fat clings to the non-honeycombed side of the tripe, use a stiff brush to remove it." }, { "line_type": "ol", "section": "Procedure", "text": "Cut tripe into small pieces, about ¾–1 inch. Strong scissors work well here!" }, { "line_type": "ol", "section": "Procedure", "text": "If the tripe smells overly rank (this is normal), you may want to soak it in clean water for an hour (or possibly boil it in water for five minutes) throwing away the soak (boiling) water." }, { "line_type": "ol", "section": "Procedure", "text": "Place cut tripe into the pressure cooker on top of the patas (feet)." }, { "line_type": "ol", "section": "Procedure", "text": "Add the garlic, bay leaves, and Mexican oregano." }, { "line_type": "ol", "section": "Procedure", "text": "Fill pressure cooker with water until about 1 cm. above the height of the stew ingredients." }, { "line_type": "ol", "section": "Procedure", "text": "Cook at pressure 35–40 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "After the stew has cooked in the pressure cooker at full pressure for 35–40 minutes, remove from the heat and let the pot cool off completely until pressure returns to ambient." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the patas from the pot and remove the bones. Put deboned patas into pot with the tripe and discard the bones." }, { "line_type": "ol", "section": "Procedure", "text": "Transfer the stew to a large bowl and add the posole, ensure all savory pieces lie below the waterline, and set in the refrigerator overnight." }, { "line_type": "ol", "section": "Procedure", "text": "In the morning, skim all hardened fat from the surface of the stew which has probably gelatinized overnight." }, { "line_type": "ol", "section": "Procedure", "text": "Reheat a serving portion of the stew in the microwave or on stovetop. When hot, place into a serving bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Add a tablespoon of chili to the stew and blend thoroughly." }, { "line_type": "ol", "section": "Procedure", "text": "The menudo is ready to serve with hot corn tortillas. The spices (oregano and chili flakes) are traditionally combined before serving and placed at the side of the bowl of menudo with a lime wedge for the diner to add just prior to eating. Along with the spices, diced onion or cilantro are also traditionally added to the stew just prior to enjoying." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Almost all (but not all) store-bought honeycomb tripe will smell strongly from the bleaching lime as possible. Let your nose be the judge as to whether or not it will require a soaking or boil as described in the steps below." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You may use cow feet instead of pig feet." } ], "title": "Menudo (Mexican Tripe and Hominy Soup)", "url": "https://en.wikibooks.org/wiki/Cookbook:Menudo_(Mexican_Tripe_and_Hominy_Soup)" }

{ "infobox": { "category": "/wiki/Category:Dessert_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Meringata (literally \"meringued\") refers to any type of cake or dessert with a meringue topping or meringue mixed into it such as meringata di limone (lemon meringue pie) or meringata di panna (meringue cream gateaux, pie, or other dessert). The name covers many entirely different confections, one of which is similar to pavlova, an Australian/New Zealand meringue cake consisting of wheels of meringue layered with whipped cream. As a rule, meringate, like most meringue confections, should be assembled a short time prior to consumption, otherwise the meringue will dissolve in the liquid in the filling." }, { "line_type": "ul", "section": "Ingredients", "text": "8 oz (1 cup / 400 g) egg whites" }, { "line_type": "ul", "section": "Ingredients", "text": "16 oz (2 cups / 800 g) superfine sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup crème pâtissière" }, { "line_type": "ul", "section": "Ingredients", "text": "2 ea. (75 g) egg whites" }, { "line_type": "ul", "section": "Ingredients", "text": "5 oz (150 g) sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "3 Tbsp (50 ml) water" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups heavy cream" }, { "line_type": "ol", "section": "Procedure", "text": "Whisk the egg whites and sugar in a bowl over simmering water until it reaches 120°F (50°C)." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from the heat and continue whipping until the meringue is cool and stiff." }, { "line_type": "ol", "section": "Procedure", "text": "Line a baking sheet with parchment paper and draw two 10-inch circles on the paper." }, { "line_type": "ol", "section": "Procedure", "text": "Using a pastry bag, pipe a spiral beginning in the centre of the circle and working outwards to form a disc about ½ inch thick." }, { "line_type": "ol", "section": "Procedure", "text": "Repeat with the other circle." }, { "line_type": "ol", "section": "Procedure", "text": "With the remaining meringue, pipe 20 small meringues using a star tip." }, { "line_type": "ol", "section": "Procedure", "text": "Bake the meringues for 2–2½ hours at 200–225°F (110°C) until crisp but not brown. For a whiter meringue, bake at 180°F (80°C) overnight." }, { "line_type": "ol", "section": "Procedure", "text": "Use the egg yolks left over from the meringue to make 1 cup of crème pâtissière. Chill well." }, { "line_type": "ol", "section": "Procedure", "text": "Use the egg whites, sugar, and water to make an Italian meringue. Refrigerate to cool thoroughly." }, { "line_type": "ol", "section": "Procedure", "text": "Whip the cream to medium peaks. Fold in the 1 cup of cold pastry cream and Italian meringue. Refrigerate until ready to proceed with the assembly." }, { "line_type": "ol", "section": "Procedure", "text": "Spread one half of the filling on one of the meringue discs." }, { "line_type": "ol", "section": "Procedure", "text": "Place the second disc on top and cover the second disc with the rest of the filling." }, { "line_type": "ol", "section": "Procedure", "text": "Arrange the small meringues in concentric circles on top of the meringata." }, { "line_type": "ol", "section": "Procedure", "text": "Refrigerate for 2 hours before serving." } ], "title": "Meringata (Cream-filled Meringue Gateaux)", "url": "https://en.wikibooks.org/wiki/Cookbook:Meringata_(Cream-filled_Meringue_Gateaux)" }

{ "infobox": { "category": "/wiki/Category:Dessert_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "A quick and easy meringata is made as follows:" }, { "line_type": "ul", "section": "Ingredients", "text": "Vanilla pastry cream, home-made or store-bought, as needed" }, { "line_type": "ul", "section": "Ingredients", "text": "Any fruit of choice or a mixture, as needed" }, { "line_type": "ul", "section": "Ingredients", "text": "Crème chantilly, as needed" }, { "line_type": "ul", "section": "Ingredients", "text": "Crumbled meringue cookies, as needed" }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh mint or basil" }, { "line_type": "ul", "section": "Ingredients", "text": "Raspberry coulis or other topping of choice" }, { "line_type": "ol", "section": "Procedure", "text": "Spoon a few tablespoons of vanilla cream into the bottom of a martini or parfait glass." }, { "line_type": "ol", "section": "Procedure", "text": "Cover the custard with your fruit of choice, leaving enough room for the topping." }, { "line_type": "ol", "section": "Procedure", "text": "Cover the fruit with crème chantilly, and sprinkle crumbled meringue chips on top." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with a sprig of mint or basil and drizzle with raspberry coulis." } ], "title": "Meringata di Frutta in Coppa (Meringue with Fruit and Cream)", "url": "https://en.wikibooks.org/wiki/Cookbook:Meringata_di_Frutta_in_Coppa_(Meringue_with_Fruit_and_Cream)" }

{ "infobox": { "category": "/wiki/Category:Dessert_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 container store-bought or homemade meringue cookies" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup preserved ginger, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups heavy cream" }, { "line_type": "ul", "section": "Ingredients", "text": "4 tbsp powdered sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 lemon, zested and juiced" }, { "line_type": "ol", "section": "Procedure", "text": "Strain the lemon juice and mix with the zest." }, { "line_type": "ol", "section": "Procedure", "text": "Mix the juice and zest with the heavy cream." }, { "line_type": "ol", "section": "Procedure", "text": "Whip the cream to soft peaks." }, { "line_type": "ol", "section": "Procedure", "text": "Fold in the powdered sugar." }, { "line_type": "ol", "section": "Procedure", "text": "Mix the ginger into the cream." }, { "line_type": "ol", "section": "Procedure", "text": "Crumble the meringues and mix into the cream. Do this just before serving." }, { "line_type": "ol", "section": "Procedure", "text": "Serve immediately, otherwise the meringue will dissolve in the cream over time." } ], "title": "Meringata with Ginger and Cream", "url": "https://en.wikibooks.org/wiki/Cookbook:Meringata_with_Ginger_and_Cream" }

{ "infobox": { "category": "/wiki/Category:Dessert_recipes", "difficulty": null, "servings": "4–6", "time": "Prep: 30 minutesBaking: 90 minutes+ cooling time" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Meringue cookies are crunchy confections made from whipped egg whites and sugar. In Germany and Austria (but not in France) they are called Baiser (from French kiss). Served with whipped cream, they are a traditional dessert in the canton of Bern in Switzerland. See the meringue page for similar uses of whipped egg whites." }, { "line_type": "ul", "section": "Ingredients", "text": "4 egg whites" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (250 ml) superfine sugar, powdered sugar, or granulated sugar (ideally a mixture of 50% superfine and 50% powdered sugar)" }, { "line_type": "ul", "section": "Ingredients", "text": "2 teaspoons lemon juice" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ teaspoon vanilla extract (optional)" }, { "line_type": "ol", "section": "Procedure", "text": "Whip whites of eggs until stiff and dry." }, { "line_type": "ol", "section": "Procedure", "text": "Add lemon juice." }, { "line_type": "ol", "section": "Procedure", "text": "Gradually add sugar and continue beating until mixture holds shape and is very shiny. Test to make sure the sugar is wholly solved and no grains remain (this can take longer or shorter depending on the sugar used)." }, { "line_type": "ol", "section": "Procedure", "text": "Add vanilla." }, { "line_type": "ol", "section": "Procedure", "text": "Drop meringue by spoonfuls on unglazed paper." }, { "line_type": "ol", "section": "Procedure", "text": "Bake in a slow oven 80–90 minutes, depending on size. Use very low heat, as meringues should dry rather than bake and should be dry and only very slightly colored, when finished." }, { "line_type": "ol", "section": "Procedure", "text": "Let cool before serving." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The tiniest bit of egg yolk or fat prevents the egg white to get stiff." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Meringues are more decorative if shaped with a pastry bag." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Another method of baking is to preheat the oven and bake the meringues 2–3 minutes at moderately hot temperature, then turn down the oven completely and keep it shut for 8 hours." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Meringues do not turn out very well, if the air is very humid (due to climate or due to steam from other cooking)." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "In the original Swiss recipe, two meringues per serving are filled with sweetened whipped cream, but the cream is often supplemented with strawberries or other fresh fruits and vanilla ice cream." } ], "title": "Meringue Cookies I", "url": "https://en.wikibooks.org/wiki/Cookbook:Meringue_Cookies_I" }

{ "infobox": { "category": "/wiki/Category:Meringue_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "French meringue or Swiss meringue, as needed" }, { "line_type": "ol", "section": "Procedure", "text": "Using a pastry bag, pipe the meringue into the desired shapes on parchment paper or a silicone mat." }, { "line_type": "ol", "section": "Procedure", "text": "Bake at 200–225°F (100°C) until crisp but not browned. This should take 1–3 hours depending on the size." }, { "line_type": "ol", "section": "Procedure", "text": "Cool before peeling off the parchment paper." } ], "title": "Meringue Cookies II", "url": "https://en.wikibooks.org/wiki/Cookbook:Meringue_Cookies_II" }

{ "infobox": { "category": "/wiki/Category:Meringue_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "⅛ tsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "⅛ tsp cream of tartar" }, { "line_type": "ul", "section": "Ingredients", "text": "2 egg whites" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ cup white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp vanilla" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup semi sweet chocolate chips" }, { "line_type": "ol", "section": "Procedure", "text": "Combine egg whites, salt, and cream of tartar. Whip to stiff peaks using a whisk or an electric mixer with the whisk attachment." }, { "line_type": "ol", "section": "Procedure", "text": "Gradually beat in in sugar and vanilla. Do not add the sugar all at once—this will cause your meringue to deflate. The meringue should be stiff, smooth, and glossy." }, { "line_type": "ol", "section": "Procedure", "text": "Fold chocolate chips into the meringue." }, { "line_type": "ol", "section": "Procedure", "text": "Drop meringue by tablespoonfuls onto parchment paper-lined baking sheets." }, { "line_type": "ol", "section": "Procedure", "text": "Bake at 325°F for 25 minutes, or a few minutes longer if needed. Let cool before removing from parchment. The cookies should be crispy all the way through, melt in your mouth, and not be chewy in the middle." } ], "title": "Meringue Cookies with Chocolate Chips", "url": "https://en.wikibooks.org/wiki/Cookbook:Meringue_Cookies_with_Chocolate_Chips" }

{ "infobox": { "category": "/wiki/Category:Dessert_recipes", "difficulty": 3, "servings": "4", "time": "4 hours" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "5 egg whites, at room temperature" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pinch of cream of tartar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup plus 1 tablespoon granulated sugar, divided" }, { "line_type": "ul", "section": "Ingredients", "text": "⅛ teaspoon cinnamon" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pint fresh raspberries" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon toasted hazelnut oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1⅓ cups hazelnut creme anglaise, chilled" }, { "line_type": "ol", "section": "Procedure", "text": "Heat the oven to 200°F (90ºC)." }, { "line_type": "ol", "section": "Procedure", "text": "In the bowl of a standing mixer or with a hand-held mixer, whip egg whites and cream of tartar on high speed until soft peaks form, about 1 minute." }, { "line_type": "ol", "section": "Procedure", "text": "Reduce mixer speed to low and add 1 cup sugar in a steady stream; continue whipping until stiff and glossy, about 4 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Whip in cinnamon." }, { "line_type": "ol", "section": "Procedure", "text": "Fill a pastry bag fitted with a medium star tip with the meringue." }, { "line_type": "ol", "section": "Procedure", "text": "Onto a Silpat or oiled piece of parchment paper, pipe the mixture into rounds, starting in the center and moving outward in a spiral to form a 3-inch disk." }, { "line_type": "ol", "section": "Procedure", "text": "Bake for 2 hours, until crisp but not browned." }, { "line_type": "ol", "section": "Procedure", "text": "Cool on the Silpat or parchment, then carefully remove the meringues." }, { "line_type": "ol", "section": "Procedure", "text": "Set aside, uncovered, on a wire rack in a cool, dry place." }, { "line_type": "ol", "section": "Procedure", "text": "Increase oven temperature to 350°F." }, { "line_type": "ol", "section": "Procedure", "text": "Toss raspberries with remaining 1 tablespoon sugar and hazelnut oil." }, { "line_type": "ol", "section": "Procedure", "text": "Mound the berries on a baking sheet lined with Silpat or parchment paper and roast them for about 5 minutes, until glistening and very fragrant, but not mushy." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from the oven." }, { "line_type": "ol", "section": "Procedure", "text": "Pour ⅓ cup of chilled hazelnut creme anglaise into the middle of a soup plate." }, { "line_type": "ol", "section": "Procedure", "text": "Place a cooled meringue in the center, then spoon ¼ of the roasted raspberries on top of each meringue." }, { "line_type": "ol", "section": "Procedure", "text": "Serve immediately." } ], "title": "Meringues with Roasted Raspberries and Hazelnut Creme Anglaise", "url": "https://en.wikibooks.org/wiki/Cookbook:Meringues_with_Roasted_Raspberries_and_Hazelnut_Creme_Anglaise" }

{ "infobox": { "category": "/wiki/Category:Sandwich_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Meshayi, also called meshai or press am, is a Nigerian sandwich stuffed with egg and other components. It is a street food originating in northern Nigeria, but it can now be found across the country." }, { "line_type": "ul", "section": "Ingredients", "text": "At least 2 eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "Green and red bell peppers, sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "Onions, sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "Cabbage, sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "Curry powder" }, { "line_type": "ul", "section": "Ingredients", "text": "Dried thyme" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Vegetable oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 loaf of soft sandwich bread" }, { "line_type": "ul", "section": "Ingredients", "text": "Cooked suya meat" }, { "line_type": "ol", "section": "Procedure", "text": "Break the eggs into a bowl, and beat them." }, { "line_type": "ol", "section": "Procedure", "text": "Mix in the peppers, onions, cabbage, curry, thyme, and salt." }, { "line_type": "ol", "section": "Procedure", "text": "Heat some oil in a pan. Add the egg mixture, and cook until the egg is done. Remove from the heat." }, { "line_type": "ol", "section": "Procedure", "text": "Halve the bread lengthwise. Top one half with the cooked egg and the other half with some pieces of suya." }, { "line_type": "ol", "section": "Procedure", "text": "Sandwich the two halves together." }, { "line_type": "ol", "section": "Procedure", "text": "Heat some vegetable oil in a frying pan. Fry the sandwich on both sides until golden brown." }, { "line_type": "ol", "section": "Procedure", "text": "Serve." } ], "title": "Meshayi (Nigerian Egg Sandwich)", "url": "https://en.wikibooks.org/wiki/Cookbook:Meshayi_(Nigerian_Egg_Sandwich)" }

{ "infobox": { "category": "/wiki/Category:Main_course_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Mesir wat is a delicious and spicy Ethiopian lentil stew that is packed with flavor. It is a popular vegetarian dish that is enjoyed as a main course or as a side dish in Ethiopian cuisine. Mesir wat is made with red lentils, aromatic spices, and a rich tomato-based sauce. It is traditionally served with injera, the traditional Ethiopian flatbread." }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups red lentils, rinsed" }, { "line_type": "ul", "section": "Ingredients", "text": "4 cups water" }, { "line_type": "ul", "section": "Ingredients", "text": "1 large onion, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "4 cloves of garlic, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons berbere spice blend" }, { "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": "½ teaspoon ground turmeric" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon salt, or to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ teaspoon black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh parsley or cilantro, chopped, for garnish" }, { "line_type": "ul", "section": "Equipment", "text": "Large pot" }, { "line_type": "ul", "section": "Equipment", "text": "Wooden spoon or spatula" }, { "line_type": "ul", "section": "Equipment", "text": "Cutting board" }, { "line_type": "ul", "section": "Equipment", "text": "Chef's knife" }, { "line_type": "ol", "section": "Procedure", "text": "Place the rinsed red lentils in a large pot and add the water. Bring to a boil over medium-high heat." }, { "line_type": "ol", "section": "Procedure", "text": "Reduce the heat to low and simmer the lentils for about 15–20 minutes or until they are soft and cooked through. Stir occasionally to prevent sticking. Once cooked, remove from heat and set aside." }, { "line_type": "ol", "section": "Procedure", "text": "In a separate large pot, heat the olive oil over medium heat." }, { "line_type": "ol", "section": "Procedure", "text": "Add the chopped onion to the pot and sauté until it becomes translucent and slightly browned." }, { "line_type": "ol", "section": "Procedure", "text": "Add the minced garlic to the pot and sauté for an additional minute until fragrant." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the berbere spice blend, tomato paste, ground cumin, ground turmeric, salt, and black pepper. Mix well to combine the spices with the onions and garlic." }, { "line_type": "ol", "section": "Procedure", "text": "Add the cooked lentils to the pot, including any remaining cooking liquid. Stir well to incorporate the lentils with the spices." }, { "line_type": "ol", "section": "Procedure", "text": "Bring the mixture to a simmer and cook for an additional 20 minutes, stirring occasionally, to allow the flavors to meld together." }, { "line_type": "ol", "section": "Procedure", "text": "Taste the stew and adjust the seasoning with salt and pepper if needed." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the pot from the heat and let rest for a few minutes before serving." }, { "line_type": "ol", "section": "Procedure", "text": "Garnish with fresh chopped parsley or cilantro. Enjoy hot with injera or bread." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If you prefer a smoother consistency, you can blend a portion of the cooked lentils before adding them to the pot." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Adjust the spiciness of the stew by adding more or less berbere spice blend according to your taste preferences." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Lentils can vary in cooking time, so make sure to check for doneness and adjust the cooking time accordingly." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "For extra richness, you can add a tablespoon of butter or olive oil to the stew towards the end of cooking." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Experiment with different lentil varieties such as brown lentils or green lentils for variations in texture and flavor." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Add vegetables like carrots, potatoes, or spinach to the stew for additional color and nutrients." } ], "title": "Mesir Wat (Spicy Ethiopian Lentil Stew)", "url": "https://en.wikibooks.org/wiki/Cookbook:Mesir_Wat_(Spicy_Ethiopian_Lentil_Stew)" }

{ "infobox": { "category": "/wiki/Category:Hamburger_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 pound ground chuck" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp mesquite smoke powder" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp tomato paste" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tbsp apple cider vinegar" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Freshly-ground black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tsp light molasses" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp garlic powder" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tsp yellow mustard" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat grill to 500–575°F." }, { "line_type": "ol", "section": "Procedure", "text": "Combine garlic, smoke powder, and 4 heavy pinches each of salt and freshly ground black pepper. Set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Combine remaining ingredients in a mixing bowl. Form into ¾ inch-thick patties and make an indentation in the center of each patty with your thumb." }, { "line_type": "ol", "section": "Procedure", "text": "Sprinkle patties on both sides with seasoning mixture. Place on grill and cook, turning often, until desired \"doneness\" is achieved." }, { "line_type": "ol", "section": "Procedure", "text": "Serve on buns with cook's choice of cheese and desired toppings." } ], "title": "Mesquite BBQ Burger", "url": "https://en.wikibooks.org/wiki/Cookbook:Mesquite_BBQ_Burger" }

{ "infobox": { "category": "/wiki/Category:Salmon_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "4 ea. (24 ounces) skin-on wild salmon filets, pin bones removed" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ cup mesquite wood chips, soaked in water for 30 minutes" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup paprika" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp chili powder" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp kosher salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp black peppercorns, cracked" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp cayenne pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp garlic powder" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp light brown sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "Juice of 2 lemons" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup barbecue sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tsp vegetable oil" }, { "line_type": "ul", "section": "Equipment", "text": "Kettle-style charcoal grill" }, { "line_type": "ul", "section": "Equipment", "text": "Large chimney starter" }, { "line_type": "ul", "section": "Equipment", "text": "Charcoal briquets" }, { "line_type": "ul", "section": "Equipment", "text": "Kitchen towel, tied into a roll with kitchen twine, then soaked in cooking oil" }, { "line_type": "ol", "section": "Procedure", "text": "Combine lemon juice and olive oil in a gallon-size zip-top bag. Add salmon, toss to coat, and marinate in the refrigerator for at least 1 hour." }, { "line_type": "ol", "section": "Procedure", "text": "Wad up a sheet of newspaper and moisten with vegetable oil. Place under chimney full of coals, which you have put in the bottom of the grill, then light. Wait 15 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "While charcoal heats, combine seasonings and sugar. Rub into salmon filets." }, { "line_type": "ol", "section": "Procedure", "text": "Dump coals evenly around grill and toss in wood chips. Re-apply grate, then quickly swab grill with the towel. Add salmon filets, skin side down, to the hottest part of the grill and cook 2–3 minutes per side for medium rare, rotating 90 degrees halfway through cooking to make grill marks." }, { "line_type": "ol", "section": "Procedure", "text": "Brush meat side with sauce and cook until charred and crispy on the meat side, about 30 seconds. Serve immediately." } ], "title": "Mesquite BBQ Salmon", "url": "https://en.wikibooks.org/wiki/Cookbook:Mesquite_BBQ_Salmon" }

{ "infobox": { "category": "/wiki/Category:Meat_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 center-cut beef tenderloin roast" }, { "line_type": "ul", "section": "Ingredients", "text": "Cognac, as needed" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ cup soaked mesquite wood chips" }, { "line_type": "ul", "section": "Ingredients", "text": "3 Tbsp paprika" }, { "line_type": "ul", "section": "Ingredients", "text": "1 Tbsp coarsely-ground coriander seeds" }, { "line_type": "ul", "section": "Ingredients", "text": "1 ½ tsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 ½ tsp coarsely-ground black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "1 ½ tsp dried rosemary" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tsp dehydrated lemon peel" }, { "line_type": "ol", "section": "Procedure", "text": "Place beef in a large zip-top plastic bag. Add cognac to cover and refrigerate for at least 30 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Place mesquite chips in the hot coal area of a charcoal grill." }, { "line_type": "ol", "section": "Procedure", "text": "Combine paprika, coriander, salt, pepper, rosemary, and lemon peel. Rub this mixture all over beef and bring to room temperature." }, { "line_type": "ol", "section": "Procedure", "text": "Place beef in center of grill, cover, and cook, turning often until internal temperature reaches 135°F for medium rare, 150°F for medium, or 160°F for toast." }, { "line_type": "ol", "section": "Procedure", "text": "Remove, let rest for 10 minutes, and serve." } ], "title": "Mesquite Beef Tenderloin", "url": "https://en.wikibooks.org/wiki/Cookbook:Mesquite_Beef_Tenderloin" }

{ "infobox": { "category": "/wiki/Category:Sandwich_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "4 boneless skinless chicken breasts" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup mesquite wood chips, soaked in water 30 minutes" }, { "line_type": "ul", "section": "Ingredients", "text": "Mesquite seasoning" }, { "line_type": "ul", "section": "Ingredients", "text": "Olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "4 ciabatta rolls, split in half and toasted" }, { "line_type": "ul", "section": "Ingredients", "text": "BBQ sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "4 slices Monterey Jack cheese" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat grill and toss chips onto coals." }, { "line_type": "ol", "section": "Procedure", "text": "Brush chicken with oil and season liberally with seasoning. Grill, turning often, until internal temperature reaches 165°F" }, { "line_type": "ol", "section": "Procedure", "text": "Remove to a plate and cover tightly with aluminum foil. Add a slice of cheese to each one and let rest 5 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Brush both sides with sauce. Place 1 breast inside each bun and serve immediately." } ], "title": "Mesquite Chicken Sandwich", "url": "https://en.wikibooks.org/wiki/Cookbook:Mesquite_Chicken_Sandwich" }

{ "infobox": { "category": "/wiki/Category:Chicken_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "2 boneless skinless chicken breasts" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup mesquite wood chips, soaked in water 30 minutes" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Freshly-ground black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "4 flour or corn tortillas" }, { "line_type": "ul", "section": "Ingredients", "text": "Olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups grated Monterey Jack cheese" }, { "line_type": "ol", "section": "Procedure", "text": "Brush chicken with olive oil and season very liberally on both sides with salt and pepper. Set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Preheat charcoal grill. Toss wood chips onto coals and reapply grate." }, { "line_type": "ol", "section": "Procedure", "text": "Add chicken and cook, turning often, until internal temperature reaches 165°F. Remove to a plate, and let rest 5–10 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Shred chicken with two forks. Toss with cheese and sprinkle into each tortilla. Roll lengthwise and wait until cheese is melted before serving." } ], "title": "Mesquite Chicken Wraps", "url": "https://en.wikibooks.org/wiki/Cookbook:Mesquite_Chicken_Wraps" }

{ "infobox": { "category": "/wiki/Category:Cake_recipes", "difficulty": 2, "servings": "10 servings", "time": "2 hours" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "Nonstick cooking spray" }, { "line_type": "ul", "section": "Ingredients", "text": "3 ounce Ibarra or semisweet chocolate" }, { "line_type": "ul", "section": "Ingredients", "text": "3 ounces unsweetened chocolate" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups cake flour" }, { "line_type": "ul", "section": "Ingredients", "text": "2 teaspoons baking powder" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon cinnamon (increase to 2 teaspoons if using the semisweet chocolate)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (2 sticks) butter, softened" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup plus 2 white granulated tablespoons sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon vanilla" }, { "line_type": "ul", "section": "Ingredients", "text": "4 large eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup milk" }, { "line_type": "ul", "section": "Ingredients", "text": "Mocha Buttercream" }, { "line_type": "ul", "section": "Ingredients", "text": "Cinnamon, unsweetened cocoa, and confectioner's sugar, optional toppings" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat oven to 350°F." }, { "line_type": "ol", "section": "Procedure", "text": "Generously spray a deep 9-inch springform pan with nonstick cooking spray." }, { "line_type": "ol", "section": "Procedure", "text": "Melt the chocolates in a double boiler or in a microwave oven at low power." }, { "line_type": "ol", "section": "Procedure", "text": "Set aside to cool." }, { "line_type": "ol", "section": "Procedure", "text": "Sift together the flour, baking powder, salt, and cinnamon into a medium-size bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Place the butter and sugar in a large mixing bowl and cream at high speed with an electric mixer." }, { "line_type": "ol", "section": "Procedure", "text": "Add the vanilla and the eggs, one at a time, beating well after each." }, { "line_type": "ol", "section": "Procedure", "text": "Pour in the cooled chocolate mixture, and beat well until everything is incorporated." }, { "line_type": "ol", "section": "Procedure", "text": "Add ⅓ of the flour mixture, and stir until it is just barely incorporated, then pour in half the milk." }, { "line_type": "ol", "section": "Procedure", "text": "Stir briefly, then repeat with another ⅓ of the flour and the remaining milk." }, { "line_type": "ol", "section": "Procedure", "text": "Add the rest of the flour mixture and stir just enough to blend. Don't over mix, or the cake will toughen." }, { "line_type": "ol", "section": "Procedure", "text": "Spread into the prepared pan and bake for 55 minutes, or until a toothpick inserted into the center comes out clean." }, { "line_type": "ol", "section": "Procedure", "text": "Cool completely before assembling and frosting." }, { "line_type": "ol", "section": "Procedure", "text": "Cut the cake into 3 equal layers, using a long serrated knife and a gentle sawing motion." }, { "line_type": "ol", "section": "Procedure", "text": "Spread mocha buttercream between the layers, and stack them evenly." }, { "line_type": "ol", "section": "Procedure", "text": "Spread more buttercream on the sides and the top." }, { "line_type": "ol", "section": "Procedure", "text": "Artfully sprinkle the top with extra cinnamon, cocoa, and confectioner's sugar, if desired." } ], "title": "Mexican Chocolate Cake with Mocha Buttercream", "url": "https://en.wikibooks.org/wiki/Cookbook:Mexican_Chocolate_Cake_with_Mocha_Buttercream" }

{ "infobox": { "category": "/wiki/Category:Sauce_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "½ cup tomato paste" }, { "line_type": "ul", "section": "Ingredients", "text": "10–15 habaneros chiles, de-stemmed" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup malt vinegar" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "5 drops red food coloring" }, { "line_type": "ol", "section": "Procedure", "text": "Combine all ingredients in a food processor and pulse until smooth." }, { "line_type": "ol", "section": "Procedure", "text": "Refrigerate in a non-reactive container for up to 2 months." } ], "title": "Mexican Habanero Hot Sauce", "url": "https://en.wikibooks.org/wiki/Cookbook:Mexican_Habanero_Hot_Sauce" }

{ "infobox": { "category": "/wiki/Category:Pork_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "These ribs use a Southwestern style rub, feature a sauce with a lot of prominent Mexican flavors, and are cooked over mesquite instead of hickory, which isn't very easy to find in the South, however mesquite is." }, { "line_type": "ul", "section": "Ingredients", "text": "1 slab St. Louis pork ribs" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup light brown sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp habanero chile powder" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup ancho chile powder" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp dried Mexican oregano" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp freshly-ground black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp chipotle powder" }, { "line_type": "ul", "section": "Ingredients", "text": "1 habanero chile, seeded and minced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 ½ cups barbecue sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup tequila (recommended: José Cuervo Especial)" }, { "line_type": "ul", "section": "Ingredients", "text": "Large mesquite chunks" }, { "line_type": "ol", "section": "Procedure", "text": "Combine sugar, chile powders, oregano, salt, and pepper. Remove membrane from ribs and rub both sides with mixture. Refrigerate for at least 1 hour to marinate." }, { "line_type": "ol", "section": "Procedure", "text": "Combine tequila, habanero, and sauce. Bring to a boil in a large saucepan over medium high heat. Set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Place enough mesquite chunks in a smoker to keep the temperature at 200°F. Place ribs in smoker and cook 7 hours, basting every hour with sauce mixture." }, { "line_type": "ol", "section": "Procedure", "text": "Brush meat side liberally with sauce mixture. Place sauce side-down on a high grill and cook until well-browned. Brush other side with sauce and repeat 1 more time." }, { "line_type": "ol", "section": "Procedure", "text": "Slice ribs into 1-rib portions and serve warm with remaining sauce." } ], "title": "Mexican Ribs", "url": "https://en.wikibooks.org/wiki/Cookbook:Mexican_Ribs" }

{ "infobox": { "category": "/wiki/Category:Rice_recipes", "difficulty": 2, "servings": "5–6", "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "3 tablespoons canola oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup uncooked white rice (unwashed)" }, { "line_type": "ul", "section": "Ingredients", "text": "½ onion, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "½ green pepper, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup chopped tomatoes (if canned, drain them)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon salt" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon cumin" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups water" }, { "line_type": "ol", "section": "Procedure", "text": "Over medium-high heat, fry the dry rice in oil until golden brown, stirring often." }, { "line_type": "ol", "section": "Procedure", "text": "Add onions and green peppers and cook until slightly softened." }, { "line_type": "ol", "section": "Procedure", "text": "Add tomatoes, spices, and water. Cover and cook for 20 minutes on low heat." } ], "title": "Mexican Rice I", "url": "https://en.wikibooks.org/wiki/Cookbook:Mexican_Rice_I" }

{ "infobox": { "category": "/wiki/Category:Rice_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 cup uncooked white rice" }, { "line_type": "ul", "section": "Ingredients", "text": "1 fresh red chile, seeded and finely diced (or 1 dehydrated chile that has been rehydrated)" }, { "line_type": "ul", "section": "Ingredients", "text": "5 tbsp Ancho Enchilada Sauce, strained through a medium mesh" }, { "line_type": "ul", "section": "Ingredients", "text": "1 ⅔ cups chicken broth" }, { "line_type": "ul", "section": "Ingredients", "text": "4 cloves of garlic, peeled and crushed" }, { "line_type": "ul", "section": "Ingredients", "text": "½ small onion, peeled and finely diced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon oil or lard" }, { "line_type": "ol", "section": "Procedure", "text": "Sauté garlic, onions, and red chile in oil over medium heat for about 1 minute." }, { "line_type": "ol", "section": "Procedure", "text": "Add in the rice and stir frequently until rice begins to brown." }, { "line_type": "ol", "section": "Procedure", "text": "Mix chicken stock and chile sauce in another saucepan and bring to a boil. When mixed, make sure liquid mixture equals out to 2 cups of liquid." }, { "line_type": "ol", "section": "Procedure", "text": "Add chicken stock and chile sauce mixture to rice and bring to a boil." }, { "line_type": "ol", "section": "Procedure", "text": "Reduce heat and bring rice to slow simmer. Cook for 25–30 minutes with the lid on." }, { "line_type": "ol", "section": "Procedure", "text": "Remove lid and fluff rice with a fork." } ], "title": "Mexican Rice II", "url": "https://en.wikibooks.org/wiki/Cookbook:Mexican_Rice_II" }

{ "infobox": { "category": "/wiki/Category:Rice_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "There's a lot of Mexican flavors in this dish, like tequila, Mexican oregano, chile powder, habanero chiles, tomato paste, and rice." }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups uncooked white rice" }, { "line_type": "ul", "section": "Ingredients", "text": "2 Tbsp unsalted butter" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ cup tequila" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ cup tomato paste" }, { "line_type": "ul", "section": "Ingredients", "text": "2 ½ cups chicken broth" }, { "line_type": "ul", "section": "Ingredients", "text": "3 bay leaves" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ tsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ tsp freshly-ground black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "2 habanero chiles, stemmed" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp dried Mexican oregano" }, { "line_type": "ol", "section": "Procedure", "text": "Rinse rice with cold water until water runs clear. Pat dry with paper towels." }, { "line_type": "ol", "section": "Procedure", "text": "Melt butter in a large pot over medium heat. Add rice and cook until rice turns golden brown." }, { "line_type": "ol", "section": "Procedure", "text": "Meanwhile, combine tequila, broth, tomato, salt, oregano, and pepper. Pour over rice and bring to a boil. Add bay leaves and habanero chiles." }, { "line_type": "ol", "section": "Procedure", "text": "Cook, stirring occasionally, 30 minutes or until rice reaches the desired tenderness." }, { "line_type": "ol", "section": "Procedure", "text": "Remove bay leaves and chiles. Serve warm." } ], "title": "Mexican Rice Pilaf", "url": "https://en.wikibooks.org/wiki/Cookbook:Mexican_Rice_Pilaf" }

{ "infobox": { "category": "/wiki/Category:Spice_mix_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Mexican Seasoning is sometimes just chili powder, though many variations on this theme exist. Make your own mixture ahead of time and store in a small shaker for easy use." }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup chili powder" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1–2 teaspoons cumin (seed or powder)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon or more garlic" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon or more of the following:\nMexican oregano\nBasil\nCoriander\nOnion (powder or granulated)\nCinnamon\nCrushed red pepper\nBlack pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Mexican oregano" }, { "line_type": "ul", "section": "Ingredients", "text": "Basil" }, { "line_type": "ul", "section": "Ingredients", "text": "Coriander" }, { "line_type": "ul", "section": "Ingredients", "text": "Onion (powder or granulated)" }, { "line_type": "ul", "section": "Ingredients", "text": "Cinnamon" }, { "line_type": "ul", "section": "Ingredients", "text": "Crushed red pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Black pepper" }, { "line_type": "ol", "section": "Procedure", "text": "Combine all ingredients." }, { "line_type": "ol", "section": "Procedure", "text": "Store in a cool, dry place." } ], "title": "Mexican Seasoning", "url": "https://en.wikibooks.org/wiki/Cookbook:Mexican_Seasoning" }

{ "infobox": { "category": "/wiki/Category:Marinade_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "½ cup tequila" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tbsp mesquite honey" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ tsp liquid mesquite smoke" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup freshly-squeezed lime juice" }, { "line_type": "ul", "section": "Ingredients", "text": "1 habanero chile, puréed until smooth" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp freshly-ground black pepper" }, { "line_type": "ol", "section": "Procedure", "text": "Combine all ingredients in an 8-ounce mason jar. Keep refrigerated for up to 2 weeks. Shake well before using." } ], "title": "Mexican Tequila Marinade", "url": "https://en.wikibooks.org/wiki/Cookbook:Mexican_Tequila_Marinade" }

{ "infobox": { "category": "/wiki/Category:Soup_recipes", "difficulty": 1, "servings": "6", "time": "10 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Mexican tomato soup is a very simple dish that can be made hot if wanted. It is very nutritious for a soup too." }, { "line_type": "ul", "section": "Ingredients", "text": "About ½ litre tomato sauce, tomato purée, or similar" }, { "line_type": "ul", "section": "Ingredients", "text": "2 large onions or equivalent" }, { "line_type": "ul", "section": "Ingredients", "text": "2 red bell peppers" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tomatoes" }, { "line_type": "ul", "section": "Ingredients", "text": "Onion or leek greens" }, { "line_type": "ul", "section": "Ingredients", "text": "1 can of sweet corn" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup (60 ml) vegetable or olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "More vegetables according to your taste" }, { "line_type": "ol", "section": "Procedure", "text": "Cut onion fine and fry lightly in a large saucepan with a bit of oil." }, { "line_type": "ol", "section": "Procedure", "text": "Add vegetables, roughly in the order you find logical (ie, tomatoes don't take long, peppers can be there from the start)." }, { "line_type": "ol", "section": "Procedure", "text": "Add about ½ teaspoon salt, adjusting to taste. The salt will extract water from the vegetables and make them 'stew' faster. You can cover the pot if it goes slowly—once again, this slows the evaporation and allows the vegetables to cook in the water they lose themselves." }, { "line_type": "ol", "section": "Procedure", "text": "Add tomato sauce and corn." }, { "line_type": "ol", "section": "Procedure", "text": "Add salt and sugar to taste. Be bold; tomato sauce takes a lot of salt and at least a heaping teaspoon of sugar to taste right. If unsure, separate a small amount and try adding more salt—you will see the tastes changes significantly." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with tortilla chips, or toasted bread if not available." } ], "title": "Mexican Tomato Soup", "url": "https://en.wikibooks.org/wiki/Cookbook:Mexican_Tomato_Soup" }

{ "infobox": { "category": "/wiki/Category:Pancake_recipes", "difficulty": 3, "servings": null, "time": "1 hour" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Mhadjeb is a type of thin, flaky Algerian pancake made from semolina and traditionally filled with onion, tomatoes, and even meat with harissa. To ensure the dough turns out well, it must be kneaded for a sufficient amount of time. It has been a favored recipe among Algerian households for many years, and the women of Algeria have perfected it. Its appeal comes from its simplicity and economical cost." }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup semolina" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup all-purpose flour" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Water" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tomatoes" }, { "line_type": "ul", "section": "Ingredients", "text": "Vegetable oil" }, { "line_type": "ul", "section": "Ingredients", "text": "4 onions, sliced thin" }, { "line_type": "ul", "section": "Ingredients", "text": "Black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Ground chili pepper" }, { "line_type": "ol", "section": "Procedure", "text": "Combine the semolina, flour, and salt together in a bowl. Gradually stir in water with your hands until you get a smooth and soft dough." }, { "line_type": "ol", "section": "Procedure", "text": "Wet a plastic bag in warm water, cover the dough while still dripping, and let it rest. Afterwards, uncover the dough and knead lightly for a few minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Coat your hands in oil, and shape the dough into balls, arranging them beside each other. Cover and allow to rest once more. These extra relaxation periods help to produce superior results." }, { "line_type": "ol", "section": "Procedure", "text": "Peel the tomatoes, then dice them into small pieces." }, { "line_type": "ol", "section": "Procedure", "text": "Heat some oil in a pan over medium-low heat. Add the onions, and stir regularly until they become translucent and soft." }, { "line_type": "ol", "section": "Procedure", "text": "Add the diced tomatoes, seasonings, and salt. Cover the pan and allow the mixture to cook over low heat, stirring occasionally to prevent it from sticking." }, { "line_type": "ol", "section": "Procedure", "text": "Let cool." }, { "line_type": "ol", "section": "Procedure", "text": "On an oiled surface, roll out the first ball of dough and give it a light coating of oil." }, { "line_type": "ol", "section": "Procedure", "text": "Place some filling in the center, and fold the dough over it on four sides to form a square." }, { "line_type": "ol", "section": "Procedure", "text": "Lightly oil the top of the dough and move it to a hot pan over medium-low heat. Cook until the first side is well-browned, then flip it to the other side and brown again. Remove from the pan." }, { "line_type": "ol", "section": "Procedure", "text": "Repeat the shaping and cooking process with the remaining dough and filling." }, { "line_type": "ol", "section": "Procedure", "text": "Serve hot and enjoy!" } ], "title": "Mhadjeb (Algerian Stuffed Flatbread)", "url": "https://en.wikibooks.org/wiki/Cookbook:Mhadjeb_(Algerian_Stuffed_Flatbread)" }

{ "infobox": { "category": "/wiki/Category:Cake_recipes", "difficulty": 1, "servings": "1", "time": "8 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Microwave 1-2-3 cake is a quick and easy sweet cake recipe made in the microwave. This recipe is quite forgiving in proportions: careful measurement is not required." }, { "line_type": "ul", "section": "Ingredients", "text": "1 egg" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon honey or maple syrup" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons milk" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tablespoons bread crumbs" }, { "line_type": "ol", "section": "Procedure", "text": "Beat the egg until smooth." }, { "line_type": "ol", "section": "Procedure", "text": "Add the honey and milk and mix well." }, { "line_type": "ol", "section": "Procedure", "text": "Add the breadcrumbs and mix until uniform." }, { "line_type": "ol", "section": "Procedure", "text": "Let the mixture sit for a few minutes, to allow the breadcrumbs to absorb the moisture." }, { "line_type": "ol", "section": "Procedure", "text": "Pour the mixture into a small silicone mold (e.g. Dollar store loaf pan)." }, { "line_type": "ol", "section": "Procedure", "text": "Microwave on high for 4 minutes or a little after it stops rising." }, { "line_type": "ol", "section": "Procedure", "text": "Allow to cool a little; tip out onto a plate if desired." }, { "line_type": "ol", "section": "Procedure", "text": "Top with more maple syrup or honey, if desired." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Tip: coat the measuring spoon with oil before putting the honey in, so that it slides off easily and doesn't stick to the spoon." } ], "title": "Microwave 1-2-3 Cake", "url": "https://en.wikibooks.org/wiki/Cookbook:Microwave_1-2-3_Cake" }

{ "infobox": { "category": "/wiki/Category:Apple_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "For all of you who would like to make your own applesauce, but without having to do much work, this recipe is for you." }, { "line_type": "ul", "section": "Ingredients", "text": "5 apples, peeled, cored, and diced" }, { "line_type": "ul", "section": "Ingredients", "text": "1½ cups apple jelly" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup Grade B Amber maple syrup (Grade A Dark Amber would be okay too)" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup freshly-squeezed orange juice" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cinnamon stick" }, { "line_type": "ol", "section": "Procedure", "text": "Combine all ingredients in a microwave-safe container." }, { "line_type": "ol", "section": "Procedure", "text": "Cover container, leaving 1 corner open, and microwave on high 7–8 minutes or until apples are easy to mash." }, { "line_type": "ol", "section": "Procedure", "text": "Remove cinnamon stick and discard." }, { "line_type": "ol", "section": "Procedure", "text": "For a chunky sauce, mash the apples with a potato masher. For a slightly smoother sauce, use a hand mixer. For a smooth pureé, use an immersion blender." } ], "title": "Microwave Applesauce", "url": "https://en.wikibooks.org/wiki/Cookbook:Microwave_Applesauce" }

{ "infobox": { "category": "/wiki/Category:Cake_recipes", "difficulty": 1, "servings": "1 serving", "time": "5 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "A quick and easy chocolate cake recipe made in the microwave." }, { "line_type": "ul", "section": "Ingredients", "text": "4 Tbsp granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "4 Tbsp flour" }, { "line_type": "ul", "section": "Ingredients", "text": "4 Tbsp baking cocoa" }, { "line_type": "ul", "section": "Ingredients", "text": "1 egg" }, { "line_type": "ul", "section": "Ingredients", "text": "3 Tbsp milk" }, { "line_type": "ul", "section": "Ingredients", "text": "3 Tbsp vegetable oil (soybean or sunflower oils work best)" }, { "line_type": "ul", "section": "Ingredients", "text": "½–1 teaspoon vanilla extract" }, { "line_type": "ul", "section": "Ingredients", "text": "3 Tbsp chocolate chips (optional)" }, { "line_type": "ol", "section": "Procedure", "text": "Mix the dry ingredients well in a small bowl or large mug." }, { "line_type": "ol", "section": "Procedure", "text": "Add the egg and mix thoroughly." }, { "line_type": "ol", "section": "Procedure", "text": "Pour in the milk and oil and mix well." }, { "line_type": "ol", "section": "Procedure", "text": "Add vanilla essence and chocolate chips (if using), mix again." }, { "line_type": "ol", "section": "Procedure", "text": "Pour into two greased 9-inch round baking pans or keep in large mug." }, { "line_type": "ol", "section": "Procedure", "text": "Microwave on high for 3 minutes or until it stops rising." }, { "line_type": "ol", "section": "Procedure", "text": "Allow to cool a little; tip out onto a plate if desired." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "A teaspoon of cinnamon or vanilla adds a nice flavor." }, { "line_type": "ul", "section": "See also", "text": "Cookbook:Microwave Chocolate Pudding" } ], "title": "Microwave Chocolate Cake I", "url": "https://en.wikibooks.org/wiki/Cookbook:Microwave_Chocolate_Cake_I" }

{ "infobox": { "category": "/wiki/Category:Dessert_recipes", "difficulty": 2, "servings": "1", "time": "5 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "This recipe is for making an easy chocolate cake, with cheap ingredients that you're sure to have at home. Easy and quickly done in microwave." }, { "line_type": "ul", "section": "Ingredients", "text": "4 tbsp (60 ml) all-purpose flour" }, { "line_type": "ul", "section": "Ingredients", "text": "4 tbsp (60 ml) white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp (30 ml) unsweetened cocoa powder" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp (30 ml) whisked egg" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tbsp (45 ml) milk" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tbsp (45 ml) vegetable oil" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tbsp (15 ml) chocolate chips, pine nuts, or hazelnuts" }, { "line_type": "ul", "section": "Ingredients", "text": "Vanilla and/or cinnamon to taste" }, { "line_type": "ol", "section": "Procedure", "text": "Mix all the dry ingredients directly in a microwave-safe mug or bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Add the egg and mix well." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the milk and oil." }, { "line_type": "ol", "section": "Procedure", "text": "Add the chocolate chips and vanilla. Stir well." }, { "line_type": "ol", "section": "Procedure", "text": "Microwave for 3 minutes at 1000w / 4 minutes at 700w / 3:30 minutes at 750w." }, { "line_type": "ol", "section": "Procedure", "text": "Cool slightly and enjoy." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If you want a fudgy version, just omit the egg." } ], "title": "Microwave Chocolate Cake II", "url": "https://en.wikibooks.org/wiki/Cookbook:Microwave_Chocolate_Cake_II" }

{ "infobox": { "category": "/wiki/Category:Dessert_recipes", "difficulty": 1, "servings": "1", "time": "7 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "A microwave cookie are a dessert that only takes 2 minutes to cook. This recipe is adapted from the YouTube channel Tasty.[1]" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons unsalted butter, softened at room temperature" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup (45 g / 1.5 oz) light brown sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon vanilla extract" }, { "line_type": "ul", "section": "Ingredients", "text": "1 ea. (around 40 g / 1.5 oz) egg" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup (70 g / 2.5 oz) all-purpose flour" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pinch kosher salt" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup (40 g / 1.5 oz) dark chocolate chips" }, { "line_type": "ol", "section": "Procedure", "text": "Line a large microwave-safe plate with parchment." }, { "line_type": "ol", "section": "Procedure", "text": "Beat the butter and sugar in a small bowl until light and fluffy." }, { "line_type": "ol", "section": "Procedure", "text": "Beat in the egg and vanilla." }, { "line_type": "ol", "section": "Procedure", "text": "Sift the flour and salt and fold into the butter mixture. Fold in most of the chocolate chips." }, { "line_type": "ol", "section": "Procedure", "text": "Scoop the dough into center of plate. Decorate with remaining chocolate chips." }, { "line_type": "ol", "section": "Procedure", "text": "Microwave the cookie for 1.5–2 minutes, depending on microwave's power." }, { "line_type": "ol", "section": "Procedure", "text": "Leave the cookie to cool." } ], "title": "Microwave Chocolate Chip Cookie", "url": "https://en.wikibooks.org/wiki/Cookbook:Microwave_Chocolate_Chip_Cookie" }

{ "infobox": { "category": "/wiki/Category:Dessert_recipes", "difficulty": 2, "servings": "4", "time": "9 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Microwave chocolate pudding is a pudding made with sugar, milk, cocoa powder, and cornstarch. It is prepared in a microwave." }, { "line_type": "ul", "section": "Ingredients", "text": "⅓ cup (80 g) white granulated sugar or sugar substitute" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup (60 g) unsweetened cocoa powder" }, { "line_type": "ul", "section": "Ingredients", "text": "3 Tbsp cornstarch" }, { "line_type": "ul", "section": "Ingredients", "text": "⅛ tsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups (480 ml) milk or soy milk" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp vanilla extract or imitation vanilla" }, { "line_type": "ol", "section": "Procedure", "text": "In a 1-qt microwave-safe bowl, mix the dry ingredients together." }, { "line_type": "ol", "section": "Procedure", "text": "Add the cold milk and mix well with a small wire whisk or an electric mixer until all the cocoa lumps have dissolved." }, { "line_type": "ol", "section": "Procedure", "text": "Microwave in the bowl, on high (100%) power, for 3 minutes. Stir well." }, { "line_type": "ol", "section": "Procedure", "text": "Microwave, again on high power, for an additional 4–6 minutes, stirring after each minute of cooking." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the bowl from the microwave oven and stir in the vanilla." }, { "line_type": "ol", "section": "Procedure", "text": "Pour the result into 4 small custard cups and chill before serving." }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "A microwave-safe lid can be placed, slightly ajar, on the bowl while the pudding is cooking. This will prevent the pudding from splattering all over the microwave." }, { "line_type": "ul", "section": "Warnings", "text": "Keep a close watch on the pudding during the actual cooking, as it can easily boil over." }, { "line_type": "ul", "section": "See also", "text": "Cookbook:Microwave Chocolate Cake" } ], "title": "Microwave Chocolate Pudding", "url": "https://en.wikibooks.org/wiki/Cookbook:Microwave_Chocolate_Pudding" }

{ "infobox": { "category": "/wiki/Category:Dessert_recipes", "difficulty": 2, "servings": "4", "time": "15 minutes" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "6 tablespoons homemade or purchased lemon curd" }, { "line_type": "ul", "section": "Ingredients", "text": "4 teaspoons boiling water" }, { "line_type": "ul", "section": "Ingredients", "text": "⅓ cup (80 g/2.8 oz) margarine" }, { "line_type": "ul", "section": "Ingredients", "text": "⅓ cup (75 g/2.6 oz) superfine sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 egg" }, { "line_type": "ul", "section": "Ingredients", "text": "1 lemon, zested" }, { "line_type": "ul", "section": "Ingredients", "text": "½ lemon, juiced" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup (65 g/2.3 oz) self-rising flour" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon powdered sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "Raspberries (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Crème fraîche (optional)" }, { "line_type": "ol", "section": "Procedure", "text": "Grease 4 ea. 150 ml (5.1 US fl oz) microwave-safe ramekins." }, { "line_type": "ol", "section": "Procedure", "text": "Mix together the lemon curd and water in a bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Spoon the mixture into the ramekins." }, { "line_type": "ol", "section": "Procedure", "text": "Beat the margarine and sugar together in another bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Beat in the egg and lemon zest." }, { "line_type": "ol", "section": "Procedure", "text": "Fold in the flour, then mix in the lemon juice." }, { "line_type": "ol", "section": "Procedure", "text": "Divide the mixture between ramekins and smooth the tops." }, { "line_type": "ol", "section": "Procedure", "text": "Put the ramekins on a plate and microwave for 4 minutes. Let stand 1 minute." }, { "line_type": "ol", "section": "Procedure", "text": "Dust the puddings with powdered sugar and serve, optionally, with raspberries and crème fraîche." } ], "title": "Microwave Lemon Puddings", "url": "https://en.wikibooks.org/wiki/Cookbook:Microwave_Lemon_Puddings" }

{ "infobox": { "category": "/wiki/Category:Porridge_recipes", "difficulty": 1, "servings": "1", "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "250 ml water" }, { "line_type": "ul", "section": "Ingredients", "text": "100 ml oat flakes" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pinch salt" }, { "line_type": "ol", "section": "Procedure", "text": "Mix water, oat flakes, and salt in a bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Boil on high heat for 2–3 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Stir and serve immediately." } ], "title": "Microwave Oat Porridge", "url": "https://en.wikibooks.org/wiki/Cookbook:Microwave_Oat_Porridge" }

{ "infobox": { "category": "/wiki/Category:Confection_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "This is an easier version of Peanut Brittle that can be prepared in under 10 minutes using a microwave." }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup white corn syrup" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup roasted peanuts" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon butter" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon vanilla" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon baking soda" }, { "line_type": "ol", "section": "Procedure", "text": "Lightly grease a cookie sheet and set aside." }, { "line_type": "ol", "section": "Procedure", "text": "In 1½-quart casserole dish, stir together sugar and syrup. Microwave on high for 4 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in peanuts. Microwave on high for 3–5 minutes or until light brown." }, { "line_type": "ol", "section": "Procedure", "text": "Add butter and vanilla, mixing well. Microwave at high 1–2 minutes more. The peanuts will be lightly browned and syrup very hot." }, { "line_type": "ol", "section": "Procedure", "text": "Add baking soda and stir gently until light and foamy." }, { "line_type": "ol", "section": "Procedure", "text": "Pour mixture onto greased cookie sheet. Let cool ½–1 hour." }, { "line_type": "ol", "section": "Procedure", "text": "When cool, break into small pieces and store in airtight container." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Take care not to overcook or under cook. Overcooking results in a burnt taste, and under cooking results in a taffy-like consistency that sticks to the teeth." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Microwave times will depend on the power of your individual microwave. It may take a few experiments before you determine what is the right cooking time." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If you start seeing part of the mixture turning brown, it is probably beginning to burn. Remove immediately." } ], "title": "Microwave Peanut Brittle", "url": "https://en.wikibooks.org/wiki/Cookbook:Microwave_Peanut_Brittle" }

{ "infobox": { "category": "/wiki/Category:Tex-Mex_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Microwave Quesadilla is a dish in Tex-Mex or Mexican cuisine, which involves cooking ingredients, most popularly cheese, inside a corn or wheat tortilla" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tortillas" }, { "line_type": "ul", "section": "Ingredients", "text": "About ¼ cup (30 ml) meltable shredded cheese (typically Monterey Jack cheese, but others are okay)" }, { "line_type": "ul", "section": "Ingredients", "text": "At least one of the following fillings:\nSalsa\nSarza criolla\nChili peppers\nChopped tomatoes and cilantro\nCooked meat or seafood\nAvocado or guacamole\nFresh spinach, washed and torn into small pieces\nCanned lback beans, rinsed and well drained" }, { "line_type": "ul", "section": "Ingredients", "text": "Salsa" }, { "line_type": "ul", "section": "Ingredients", "text": "Sarza criolla" }, { "line_type": "ul", "section": "Ingredients", "text": "Chili peppers" }, { "line_type": "ul", "section": "Ingredients", "text": "Chopped tomatoes and cilantro" }, { "line_type": "ul", "section": "Ingredients", "text": "Cooked meat or seafood" }, { "line_type": "ul", "section": "Ingredients", "text": "Avocado or guacamole" }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh spinach, washed and torn into small pieces" }, { "line_type": "ul", "section": "Ingredients", "text": "Canned lback beans, rinsed and well drained" }, { "line_type": "ul", "section": "Ingredients", "text": "Any of the following toppings\nSalsa\nGuacamole\nSour cream" }, { "line_type": "ul", "section": "Ingredients", "text": "Salsa" }, { "line_type": "ul", "section": "Ingredients", "text": "Guacamole" }, { "line_type": "ul", "section": "Ingredients", "text": "Sour cream" }, { "line_type": "ol", "section": "Procedure", "text": "Place one tortilla on a microwave-safe plate." }, { "line_type": "ol", "section": "Procedure", "text": "Cover with half the cheese and sprinkle on fillings as desired." }, { "line_type": "ol", "section": "Procedure", "text": "Spread remaining cheese over the toppings, and place second tortilla on top." }, { "line_type": "ol", "section": "Procedure", "text": "Microwave on high power for 30–60 seconds (or until cheese is melted and fillings are warm)." }, { "line_type": "ol", "section": "Procedure", "text": "Add desired toppings and enjoy." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You are not limited to those fillings/toppings listed. However, ensure they can be thoroughly cooked/warmed in the short time necessary to melt the cheese." } ], "title": "Microwave Quesadilla", "url": "https://en.wikibooks.org/wiki/Cookbook:Microwave_Quesadilla" }

{ "infobox": { "category": "/wiki/Category:Microwave_recipes", "difficulty": 2, "servings": "3–6", "time": "40 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Microwave risotto is made using the microwave. It requires very little stirring and turns out quite well." }, { "line_type": "ul", "section": "Ingredients", "text": "3 cups (750 ml/1.6 pints) simmering hot chicken broth" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 dash ground white or black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons butter" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup (90 g/3.2 oz) minced yellow onion" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (125 g/4.4 oz) uncooked medium grain rice" }, { "line_type": "ol", "section": "Procedure", "text": "In a saucepan, bring chicken broth, salt and pepper to a low simmer, and keep warm until needed." }, { "line_type": "ol", "section": "Procedure", "text": "In an 8×8×2-inch (20×20×5.1-cm) oven-proof dish (or 10-inch/25 cm quiche dish), heat oil and butter in microwave for 2 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Add minced onion to the dish, stir to coat with oil, and cook in microwave for 4 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Add uncooked rice to the dish, stir to coat with oil, and cook in microwave for another 4 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Pour simmering chicken broth into the dish and stir well. Microwave 9 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Stir rice and chicken broth well and microwave another 9 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "If a creamier risotto is desired, add ¼ cup (60 milliliters / 2.0 US fluid ounces) warm water, stir well and microwave for another 2 minutes." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "For a 750-watt microwave, use 100% power settings for each time interval. For 1000 or 1500-watt microwaves, use 70% power settings for each time interval." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "As a variation, use 2½ cups (625 milliliters / 1.32 US pints) chicken broth and ½ cup (125 milliliters / 4.2 US fluid ounces) white wine." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Freshly-grated Parmesan cheese may also be added after cooking." } ], "title": "Microwave Risotto", "url": "https://en.wikibooks.org/wiki/Cookbook:Microwave_Risotto" }

{ "infobox": { "category": "/wiki/Category:Fish_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 filet (8 ounces) salmon" }, { "line_type": "ul", "section": "Ingredients", "text": "⅓ cup fresh dill" }, { "line_type": "ul", "section": "Ingredients", "text": "⅓ cup fresh parsley" }, { "line_type": "ul", "section": "Ingredients", "text": "⅓ cup fresh oregano" }, { "line_type": "ul", "section": "Ingredients", "text": "⅓ cup fresh thyme" }, { "line_type": "ul", "section": "Ingredients", "text": "2 sprigs fresh rosemary" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Freshly-ground black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp paprika" }, { "line_type": "ul", "section": "Ingredients", "text": "4 lemon slices" }, { "line_type": "ul", "section": "Ingredients", "text": "White wine" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp unsalted butter, cubed" }, { "line_type": "ol", "section": "Procedure", "text": "Take a 15 x 36-inch piece of parchment paper, and fold it in half like a book. Draw a large half-heart on the paper, with fold of the paper being the center line of the heart. Cut out heart and open." }, { "line_type": "ol", "section": "Procedure", "text": "Place fresh herbs in the bottom of half of the heart. Place 2 lemon slices on top of the herbs and top with the salmon. Sprinkle both sides with salt, paprika, and freshly ground black pepper." }, { "line_type": "ol", "section": "Procedure", "text": "Drizzle salmon with white wine and top evenly with butter cubes. Top with remaining lemon slices." }, { "line_type": "ol", "section": "Procedure", "text": "Fold other side of heart over fish and starting at top of heart shape, fold up both edges of parchment, overlapping folds as you move along. Once you reach the end tip, twist several times to secure tightly." }, { "line_type": "ol", "section": "Procedure", "text": "Place on a microwave-safe plate and microwave on high 4 minutes, or until internal temperature reaches 131°F. Open parchment and serve warm." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If you don't like the idea of microwaving the salmon, feel free to bake it in the oven for 12 minutes at 425°F." } ], "title": "Microwave Salmon in a Parchment Envelope", "url": "https://en.wikibooks.org/wiki/Cookbook:Microwave_Salmon_in_a_Parchment_Envelope" }

{ "infobox": { "category": "/wiki/Category:Vegetable_recipes", "difficulty": 1, "servings": "1", "time": "10 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Basic recipe on how to cook artichokes. Similar results can be obtained using the steamed artichoke recipe, but using the microwave oven is much faster." }, { "line_type": "ul", "section": "Ingredients", "text": "1 medium artichoke" }, { "line_type": "ul", "section": "Ingredients", "text": "1 lemon, juiced" }, { "line_type": "ul", "section": "Ingredients", "text": "Water" }, { "line_type": "ul", "section": "Ingredients", "text": "Parsley (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "1–2 garlic cloves (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "⅛ cup (30 ml) white wine (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Dips, such as drawn butter or mayonnaise" }, { "line_type": "ol", "section": "Procedure", "text": "Cut off top ⅓ of the artichoke, and all but 1 inch of the stem." }, { "line_type": "ol", "section": "Procedure", "text": "Remove base leaves and cut off the tips of the higher leaves." }, { "line_type": "ol", "section": "Procedure", "text": "Sprinkle artichoke with lemon juice to preserve color." }, { "line_type": "ol", "section": "Procedure", "text": "Place artichoke stem up in a microwave-safe dish tall enough to place lid without touching the artichoke." }, { "line_type": "ol", "section": "Procedure", "text": "Fill dish with 1 inch (3 cm) of water and any of the seasonings." }, { "line_type": "ol", "section": "Procedure", "text": "Cover and microwave on high for 6–8 minutes, and allow to rest for 1–2 minutes. The artichoke is cooked when a paring knife can be inserted into the heart without resistance." }, { "line_type": "ol", "section": "Procedure", "text": "Remove artichoke from the dish and place upside down to drain." }, { "line_type": "ol", "section": "Procedure", "text": "Serve whole, with one or more dips. Diners should remove a leaf, dip the base of the leaf in the dip, and eat the fleshy base of the leaf." }, { "line_type": "ol", "section": "Procedure", "text": "When all the leaves are gone, remove the choke, cut the heart of the artichoke into bite sized pieces, and serve with the dip." } ], "title": "Microwaved Artichoke", "url": "https://en.wikibooks.org/wiki/Cookbook:Microwaved_Artichoke" }

{ "infobox": { "category": "/wiki/Category:Rice_recipes", "difficulty": 1, "servings": "1", "time": "40 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "This recipe was tested several times using a cheap plastic microwave 'rice cooker', which is a bowl with a fastening double lid. On each occasion it produced a light, very white, fragrant and delicate result. The amount of water in this recipe allows a slight excess that is important for the rice quality. As a result, this method also requires drying of the rice, but is well worth the effort for the consistent results that are possible. Notice that the cooking times are the same, regardless of the number of portions." }, { "line_type": "ul", "section": "Ingredients", "text": "57 g uncooked Basmati rice" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pinch salt" }, { "line_type": "ul", "section": "Ingredients", "text": "300 ml boiling water" }, { "line_type": "ol", "section": "Procedure", "text": "Add rice and salt to the rice cooker." }, { "line_type": "ol", "section": "Procedure", "text": "Mix in boiling water, then fit the double lids on." }, { "line_type": "ol", "section": "Procedure", "text": "Cook as follows, stirring halfway through:\n700W for 13 minutes, or\n750W for 12 minutes, or\n800W for 11 minutes, or\n850W for 10 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "700W for 13 minutes, or" }, { "line_type": "ol", "section": "Procedure", "text": "750W for 12 minutes, or" }, { "line_type": "ol", "section": "Procedure", "text": "800W for 11 minutes, or" }, { "line_type": "ol", "section": "Procedure", "text": "850W for 10 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Let stand for 5 minutes, then drain in a sieve." }, { "line_type": "ol", "section": "Procedure", "text": "Spread the rice onto an oven paper-lined tray and warming it at a very low setting in a conventional oven. Turn the rice gently from time to time." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Rice water foams when it is near boiling point, and in addition, during microwave 'simmering', more of a switching on and off really, there is a intermittent swelling of the entire wet mixture coincident with each burst of energy; that is, for a few seconds every few seconds. These two matters cause the possibility of water loss. These problems are overcome entirely by the use of a microwave rice cooker, a plastic tight-lid container that is designed to trap foaming while allowing hot air to escape." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "For very small quantities and high power, this recipe can go wrong. The rice will appear to simply suffer from too little water, or not enough cooking, but these problems are just as likely to result from the very short simmer times that small quantities dictate. That is, the times are too short for effective water transport to take place. Because rice cannot absorb water at an unlimited rate, the dependence on calculated power delivery makes sense only when the calculated cooking times exceed the time needed by the rice for absorption. That is to say, using a very high power for a very short time will not necessarily obtain the same result as its longer time equivalent, even for the same delivered energy. When there is a choice, use a lower setting and a longer time for an assured result." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If you have a power choice, use a lower one rather than the highest, especially when cooking less than 1 serving." }, { "line_type": "ul", "section": "See also", "text": "Microwave recipes" }, { "line_type": "ul", "section": "External Links", "text": "Cooking Basmati Rice: A rice producer's internet page with fairly clear instructions on different methods for the cooking of Basmati rice, and a table of cooking times for different rice types." } ], "title": "Microwaved Basmati Rice", "url": "https://en.wikibooks.org/wiki/Cookbook:Microwaved_Basmati_Rice" }

{ "infobox": { "category": "/wiki/Category:Egg_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Using a microwave oven is a quick and relatively easy way to cook eggs. Make sure to pop the egg yolk and let it leak with the egg's white. When the yolk is not popped, it may explode." }, { "line_type": "ul", "section": "Ingredients", "text": "2 eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "Butter" }, { "line_type": "ol", "section": "Procedure", "text": "Crack the eggs and butter in a coffee cup." }, { "line_type": "ol", "section": "Procedure", "text": "Microwave on high power for 30 seconds." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from the microwave, stir, and replace." }, { "line_type": "ol", "section": "Procedure", "text": "Cook for another 30 seconds on high." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Cooking time may vary slightly depending on the microwave oven's high power default setting." } ], "title": "Microwaved Scrambled Egg", "url": "https://en.wikibooks.org/wiki/Cookbook:Microwaved_Scrambled_Egg" }

{ "infobox": { "category": "/wiki/Category:Lamb_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "½ tsp freshly-ground cumin" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup red wine vinegar" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp cayenne pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp freshly-ground black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "1 Tbsp smoked paprika" }, { "line_type": "ul", "section": "Ingredients", "text": "4 cloves garlic, smashed and minced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pound (450 g) leg of lamb (shank end), cut into 1½ inch cubes" }, { "line_type": "ul", "section": "Special equipment", "text": "Soaked bamboo skewers" }, { "line_type": "ol", "section": "Procedure", "text": "Combine all ingredients except lamb in a gallon size zip-top bag. Add lamb cubes and toss to coat; refrigerate overnight to marinate." }, { "line_type": "ol", "section": "Procedure", "text": "The next day, drain lamb and discard marinade." }, { "line_type": "ol", "section": "Procedure", "text": "Thread 4 lamb cubes onto one skewer. Repeat until all lamb has been skewered." }, { "line_type": "ol", "section": "Procedure", "text": "Fire up a charcoal grill for 15 minutes. Add lamb and cook 8 minutes per side for medium rare." }, { "line_type": "ol", "section": "Procedure", "text": "Serve warm with couscous." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The vinegar will not turn the lamb into mush as it is not acidic enough to tenderize." } ], "title": "Middle Eastern Lamb Kabobs", "url": "https://en.wikibooks.org/wiki/Cookbook:Middle_Eastern_Lamb_Kabobs" }

{ "infobox": { "category": "/wiki/Category:Meat_recipes", "difficulty": 3, "servings": "6", "time": "1 hour" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 cup low-fat plain yogurt" }, { "line_type": "ul", "section": "Ingredients", "text": "1–2 teaspoons finely-chopped garlic" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon crushed dried mint" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ pound 93% lean ground beef" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup cooked brown rice" }, { "line_type": "ul", "section": "Ingredients", "text": "⅓ cup finely-chopped onion" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup packed cilantro, chopped coriander" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup packed flat-leaf parsley, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon ground cinnamon" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ teaspoon ground cumin" }, { "line_type": "ul", "section": "Ingredients", "text": "⅛ teaspoon red pepper flakes" }, { "line_type": "ul", "section": "Ingredients", "text": "⅛ teaspoon ground black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon salt" }, { "line_type": "ol", "section": "Procedure", "text": "In a small bowl, whisk together the yogurt, garlic, and mint. Season to taste with salt." }, { "line_type": "ol", "section": "Procedure", "text": "Set the broiler rack 5 inches from the heat." }, { "line_type": "ol", "section": "Procedure", "text": "Preheat the broiler." }, { "line_type": "ol", "section": "Procedure", "text": "In a mixing bowl, combine the meat, rice, onion, cilantro, parsley, cinnamon, cumin, red and black peppers, and ½ teaspoon salt, stirring mixture with a fork until it is well blended" }, { "line_type": "ol", "section": "Procedure", "text": "With your hands, form the mixture into 1½-inch meatballs." }, { "line_type": "ol", "section": "Procedure", "text": "As you make them, place the meatballs on a baking sheet that fits under the broiler." }, { "line_type": "ol", "section": "Procedure", "text": "Broil the meatballs until they are well browned on top, 4 to 5 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Using tongs, turn and cook until the meatballs are browned outside and no longer pink in the center, 3–4 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Transfer them to a serving plate and serve warm, passing the yogurt sauce in a bowl." } ], "title": "Middle Eastern Meatballs", "url": "https://en.wikibooks.org/wiki/Cookbook:Middle_Eastern_Meatballs" }

{ "infobox": { "category": "/wiki/Category:Chicken_recipes", "difficulty": 2, "servings": "6–8", "time": "3 hours" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Midwestern chicken wings are not to be confused with hot wings; midwestern wings are not spicy." }, { "line_type": "ul", "section": "Ingredients", "text": "2 cloves garlic, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon fresh ginger, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup soy sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "12 ounces apricot preserves (not preserved apricots, not apricot jelly)" }, { "line_type": "ul", "section": "Ingredients", "text": "4–5 pounds chicken wings" }, { "line_type": "ol", "section": "Procedure", "text": "Place all ingredients except chicken into a bowl and mix to make a marinade." }, { "line_type": "ol", "section": "Procedure", "text": "Marinate the chicken in the refrigerator with the marinade for at least 3 hours. A plastic bag sealed tight without much air or free space is believed to provide the best marinating. As with many marinating recipes, the longer the better." }, { "line_type": "ol", "section": "Procedure", "text": "Clean and preheat grill to medium heat." }, { "line_type": "ol", "section": "Procedure", "text": "Place wings on grill. Turn 1–4 times over the next 20 minutes." }, { "line_type": "ul", "section": "Notes, tips, And variations", "text": "Cut the chicken wings into two pieces at the elbow joint (recommended)." }, { "line_type": "ul", "section": "Notes, tips, And variations", "text": "For the health conscious, remove the chicken skin." }, { "line_type": "ul", "section": "Notes, tips, And variations", "text": "Heat marinade on grill along with chicken wings, and add a little to the wings when done (See Warnings below)." }, { "line_type": "ul", "section": "Notes, tips, And variations", "text": "1 teaspoon of ginger powder can be substituted for the fresh ginger." }, { "line_type": "ul", "section": "Notes, tips, And variations", "text": "Feel free to apply the marinade recipe to other chicken cuts, such as breasts. A shish-kabob variation of this recipe is also excellent." }, { "line_type": "ul", "section": "Warnings", "text": "Ensure a clean kitchen environment (hands, surfaces, etc), since this recipe requires marinating." }, { "line_type": "ul", "section": "Warnings", "text": "Never serve the marinade without first heating it to a boil." } ], "title": "Midwestern Chicken Wings", "url": "https://en.wikibooks.org/wiki/Cookbook:Midwestern_Chicken_Wings" }

{ "infobox": { "category": "/wiki/Category:Porridge_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "2 cups maize meal" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups water" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon salt" }, { "line_type": "ol", "section": "Process", "text": "Add boiling water from the kettle to a pot, and bring to a boil again." }, { "line_type": "ol", "section": "Process", "text": "Mix the maize meal and cold water in a separate bowl to form a thick mixture." }, { "line_type": "ol", "section": "Process", "text": "Add the cold mixture and salt to the boiling pot of water, and stir until the soft porridge starts bubbling and is thick." }, { "line_type": "ol", "section": "Process", "text": "Reduce the heat to low, and partially close the lid. Cook for 20 minutes." }, { "line_type": "ol", "section": "Process", "text": "Serve with margarine, milk, and/or sugar if desired." } ], "title": "Mieliepap (South African Maize Porridge)", "url": "https://en.wikibooks.org/wiki/Cookbook:Mieliepap_(South_African_Maize_Porridge)" }

{ "infobox": { "category": "/wiki/Category:Beverage_recipes", "difficulty": 2, "servings": "4", "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon (4 g) cumin seeds" }, { "line_type": "ul", "section": "Ingredients", "text": "250 ml (1 cup) full-fat yogurt" }, { "line_type": "ul", "section": "Ingredients", "text": "250 ml (1 cup) chilled milk" }, { "line_type": "ul", "section": "Ingredients", "text": "2 teaspoons lime or lemon juice" }, { "line_type": "ul", "section": "Ingredients", "text": "½–1 teaspoon (2–4 g) salt" }, { "line_type": "ul", "section": "Ingredients", "text": "100 ml (½ cup) ice cubes" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ teaspoon mint (finely crumbled, dried; optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 small pinch of cayenne pepper (optional)" }, { "line_type": "ol", "section": "Procedure", "text": "Dry-roast cumin seeds by cooking them over low heat in a small pan until you can smell the seasoning (about 2–3 minutes). Cool and grind." }, { "line_type": "ol", "section": "Procedure", "text": "In blender, blend cumin seed powder with yoghurt, milk, lemon juice, salt, and ice cubes." }, { "line_type": "ol", "section": "Procedure", "text": "Serve chilled, optionally garnished with crumbled mint and a small pinch of cayenne." } ], "title": "Mild Salty Lassi", "url": "https://en.wikibooks.org/wiki/Cookbook:Mild_Salty_Lassi" }

{ "infobox": { "category": "/wiki/Category:Dessert_recipes", "difficulty": 3, "servings": "12", "time": "Prep: 1 hourChilling: 4 hours" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "½ cup white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (2 sticks) unsalted butter" }, { "line_type": "ul", "section": "Ingredients", "text": "1 egg" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon vanilla" }, { "line_type": "ul", "section": "Ingredients", "text": "2½ cups (12 ounces) bread flour" }, { "line_type": "ul", "section": "Ingredients", "text": "2 roasted red bell peppers, packed in oil" }, { "line_type": "ul", "section": "Ingredients", "text": "10 ounces milk chocolate, cut into pieces" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (2 sticks) unsalted butter" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon vanilla" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup pepper vodka" }, { "line_type": "ul", "section": "Ingredients", "text": "1¼ cups white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "3 eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "1¼ cups (6 ounces) bread flour" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pint heavy whipping cream" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (4 ounces) confectioners' sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup pepper vodka" }, { "line_type": "ul", "section": "Ingredients", "text": "12 ounces white chocolate, melted" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon nutmeg" }, { "line_type": "ol", "section": "Procedure", "text": "Place sugar, butter, egg and vanilla in a mixing bowl, and mix at low speed until combined." }, { "line_type": "ol", "section": "Procedure", "text": "Add flour and mix until incorporated; do not over mix." }, { "line_type": "ol", "section": "Procedure", "text": "Set the dough on a floured cookie pan and press flat." }, { "line_type": "ol", "section": "Procedure", "text": "Refrigerate until firm enough to roll out, 45 minutes to an hour." }, { "line_type": "ol", "section": "Procedure", "text": "After making filling, line an 11-inch cake pan with the crust." }, { "line_type": "ol", "section": "Procedure", "text": "Line the bottom of the unbaked tart shell with a single thin layer of red bell peppers that have been wiped free of most of the oil." }, { "line_type": "ol", "section": "Procedure", "text": "Melt chocolate and butter over low heat in a saucepan." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in vanilla." }, { "line_type": "ol", "section": "Procedure", "text": "Take off the heat and add pepper vodka and let cool slightly." }, { "line_type": "ol", "section": "Procedure", "text": "While the chocolate mixture is cooling, whip the sugar and eggs until light and fluffy." }, { "line_type": "ol", "section": "Procedure", "text": "Fold into cooled chocolate mixture." }, { "line_type": "ol", "section": "Procedure", "text": "Sift the flour into this mixture, making sure there are no lumps." }, { "line_type": "ol", "section": "Procedure", "text": "Preheat oven to 350°F." }, { "line_type": "ol", "section": "Procedure", "text": "Pour chocolate mixture on top of red bell pepper layer, leaving ¾ inch at the top of pan." }, { "line_type": "ol", "section": "Procedure", "text": "Bake for about 20 minutes. The center should be soft, similar to a pumpkin pie when it is done." }, { "line_type": "ol", "section": "Procedure", "text": "Let cool before taking it out of the pan." }, { "line_type": "ol", "section": "Procedure", "text": "Refrigerate overnight before cutting." }, { "line_type": "ol", "section": "Procedure", "text": "Whip cream and confectioners' sugar until peaks are thick, then slowly whip in vodka." }, { "line_type": "ol", "section": "Procedure", "text": "When vodka is completely mixed in, add melted white chocolate while whisking." }, { "line_type": "ol", "section": "Procedure", "text": "Refrigerate for 4 hours." }, { "line_type": "ol", "section": "Procedure", "text": "Top each piece with plenty of whipped cream, sprinkle lightly with nutmeg and enjoy." } ], "title": "Milk Chocolate Pepper Vodka Tart", "url": "https://en.wikibooks.org/wiki/Cookbook:Milk_Chocolate_Pepper_Vodka_Tart" }

{ "infobox": { "category": "/wiki/Category:Breakfast_recipes", "difficulty": 1, "servings": "1", "time": "10 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Milk toast is a breakfast food consisting of toasted bread dipped in milk. Milk toast was a popular food throughout the late 19th century and early 20th century, especially for young children and for the ailing, for whom the food was thought to be soothing and easy to digest. Although not as popular today, milk toast is still considered a comfort food." }, { "line_type": "p", "section": null, "text": "This recipe, though of common domain, is provided in the food writer M.F.K. Fisher's book An Alphabet for Gourmets under the title MILK TOAST for the Ill, Weak, Old, Very Young, or Weary." }, { "line_type": "ul", "section": "Ingredients", "text": "1 pint (570 ml) milk, part cream if the person is not forbidden that" }, { "line_type": "ul", "section": "Ingredients", "text": "4 slices good bread, freshly toasted" }, { "line_type": "ul", "section": "Ingredients", "text": "Sweet butter, if allowed" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper" }, { "line_type": "ol", "section": "Procedure", "text": "Heat the milk to the simmering point." }, { "line_type": "ol", "section": "Procedure", "text": "Generously butter the toast slices." }, { "line_type": "ol", "section": "Procedure", "text": "Heat a pretty bowl, deeper than it is wide. Break the hot buttered toast into it, pour the steaming but not boiling milk over it, sprinkle a little salt and pepper on the top, and serve at once." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Although the recipe calls for salt, milk toast may also be made sweet by the omission of salt and pepper and the addition, instead, of sugar. Other optional ingredients for sweet versions include cinnamon, honey or a touch of vanilla, but piquant and exotic ingredients should be avoided, as the primary purpose of milk toast is to provide a food soothing to the palate and to the digestion." } ], "title": "Milk Toast I", "url": "https://en.wikibooks.org/wiki/Cookbook:Milk_Toast_I" }

{ "infobox": { "category": "/wiki/Category:Bread_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Milk toast is a breakfast food consisting of toasted bread dipped in milk. Milk toast was a popular food throughout the late 19th century and early 20th century, especially for young children and for the ailing, for whom the food was thought to be soothing and easy to digest. Although not as popular today, milk toast is still considered a comfort food." }, { "line_type": "p", "section": null, "text": "This recipe comes from the 1918 edition of The Boston Cooking-School Cook Book by Fannie Farmer, a famous home-cooking author and instructor of the early 20th century." }, { "line_type": "ul", "section": "Ingredients", "text": "1 pint (570 ml) scalded milk" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon salt" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons butter" }, { "line_type": "ul", "section": "Ingredients", "text": "4 tablespoons cold water" }, { "line_type": "ul", "section": "Ingredients", "text": "2 ½ tablespoons bread flour" }, { "line_type": "ul", "section": "Ingredients", "text": "6 slices dry toast" }, { "line_type": "ol", "section": "Procedure", "text": "Gradually add cold water to flour to make a smooth, thin paste." }, { "line_type": "ol", "section": "Procedure", "text": "Add paste to milk, stirring constantly until thickened." }, { "line_type": "ol", "section": "Procedure", "text": "Cover, and cook 20 minutes; then, add salt and butter in small pieces." }, { "line_type": "ol", "section": "Procedure", "text": "Dip slices of toast separately in sauce; when soft, remove to serving dish. Pour remaining sauce over all." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Although both above recipes call for salt, milk toast may also be made sweet by the omission of salt and pepper and the addition, instead, of sugar. Other optional ingredients for sweet versions include cinnamon, honey or a touch of vanilla, but piquant and exotic ingredients should be avoided, as the primary purpose of milk toast is to provide a food soothing to the palate and to the digestion." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Corn starch may be substituted for flour." } ], "title": "Milk Toast II", "url": "https://en.wikibooks.org/wiki/Cookbook:Milk_Toast_II" }

{ "infobox": { "category": "/wiki/Category:Pie_and_tart_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "400 g white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "300 ml wine" }, { "line_type": "ul", "section": "Ingredients", "text": "250 ml cider" }, { "line_type": "ul", "section": "Ingredients", "text": "1 orange, zested and juiced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 lemon, zested and juiced" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ teaspoon ground mace" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ teaspoon ground nutmeg" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cinnamon stick" }, { "line_type": "ul", "section": "Ingredients", "text": "1 vanilla pod" }, { "line_type": "ul", "section": "Ingredients", "text": "1 kg fruit mince mixture" }, { "line_type": "ul", "section": "Ingredients", "text": "800 g cored and sliced apples (from about 12 large apples)s" }, { "line_type": "ul", "section": "Ingredients", "text": "2 packets shortcrust pastry dough" }, { "line_type": "ul", "section": "Ingredients", "text": "1 kg lean pork mince" }, { "line_type": "ul", "section": "Ingredients", "text": "100 g butter" }, { "line_type": "ul", "section": "Special equipment", "text": "3 greased muffin tins" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat oven to 150 °C (300 °F)." }, { "line_type": "ol", "section": "Procedure", "text": "In a pot, bring the sugar, wine, cider, orange, and lemon juice to a simmer. Add mace, nutmeg, and cinnamon. Split the vanilla pod and scrape seeds into pot. Discard vanilla pod." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in sliced apples and fruit mix." }, { "line_type": "ol", "section": "Procedure", "text": "Grease the muffin tins, and line with pastry dough to make tartlet cases. Trim to fit." }, { "line_type": "ol", "section": "Procedure", "text": "Place cases into oven, and bake until lightly golden. Remove from oven and let cool." }, { "line_type": "ol", "section": "Procedure", "text": "Melt butter in a pan. Add minced pork, and sauté until browned." }, { "line_type": "ol", "section": "Procedure", "text": "Remove cinnamon stick from the fruit mixture, and mix in the pork." }, { "line_type": "ol", "section": "Procedure", "text": "Using a tablespoon, fill tartlet cases with the filling—it will probably be mounded." }, { "line_type": "ol", "section": "Procedure", "text": "If desired, trim with excess pastry." }, { "line_type": "ol", "section": "Procedure", "text": "Bake each tray at 120 °C (250 °F) for half an hour." } ], "title": "Mince Pie Tartlets with Pork", "url": "https://en.wikibooks.org/wiki/Cookbook:Mince_Pie_Tartlets_with_Pork" }

{ "infobox": { "category": "/wiki/Category:Pie_and_tart_recipes", "difficulty": 3, "servings": "15–20", "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1815 g (4 lb) lean beef, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "454 g (1 lb) butter, lard, or vegetable shortening, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "907 g (2 lb) white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "907 g (2 lb) fruit mix" }, { "line_type": "ul", "section": "Ingredients", "text": "1815 g (4 lb) cored and sliced apples" }, { "line_type": "ul", "section": "Ingredients", "text": "350 ml wine" }, { "line_type": "ul", "section": "Ingredients", "text": "250 ml cider" }, { "line_type": "ul", "section": "Ingredients", "text": "1 citrus fruit (e.g. orange), zested and juiced" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ teaspoon ground mace" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ teaspoon ground nutmeg" }, { "line_type": "ul", "section": "Ingredients", "text": "5 packets of shortcrust pastry dough" }, { "line_type": "ol", "section": "Procedure", "text": "Sear diced beef in a pan until well-coloured (this can be done in batches). Set aside until cool." }, { "line_type": "ol", "section": "Procedure", "text": "Combined all ingredients except dough in a bowl. Mix well (this step can be done in batches)." }, { "line_type": "ol", "section": "Procedure", "text": "Use the pastry dough to line 3 deep, greased pie pans (or 5 greased muffin pans, for tartlets) and create pie shells." }, { "line_type": "ol", "section": "Procedure", "text": "Place shells into oven and set to 150 °C (300 °F). Bake until lightly golden. Remove from oven and let rest until cooled." }, { "line_type": "ol", "section": "Procedure", "text": "Fill pie shells with filling mixture until level or slightly mounded above the rim. Trim with excess pastry." }, { "line_type": "ol", "section": "Procedure", "text": "Bake at 150 °C (300 °F) for 45 minutes per tray (or 35 minutes per muffin tray)." } ], "title": "Mince Pie with Meat I", "url": "https://en.wikibooks.org/wiki/Cookbook:Mince_Pie_with_Meat_I" }

{ "infobox": { "category": null, "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Mincemeat is a mixture of spiced chopped fruits. Traditionally mincemeat has contained meat, although many modern recipes omit it. This recipe, however, does contain beef." }, { "line_type": "p", "section": null, "text": "Mincemeat will stay good for a while. After all, the Pennsylvania Dutch ancestors had no freezers or refrigerators. Look at the ingredients: spices, sugar, vinegar—a cool storm cellar was good enough, ‘specially if you made a heap of it and put it in one of those many-gallon, stoneware crocks to age. Anyway, by spring when the weather turned warm, the mincemeat would be gone. Those hungry midwestern farmer ancestors who passed this recipe down the generations wouldn’t have left a scrap to spoil." }, { "line_type": "ul", "section": "Ingredients", "text": "6–8 pounds (2.7–3.6 kg/about 30 ea.) Baldwin apples" }, { "line_type": "ul", "section": "Ingredients", "text": "3–4 pounds (1.4–1.8 kg) stew beef (neck, plate, etc.)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 whole lemon, seeds removed" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups (160 g/5.6 oz) seedless black raisins" }, { "line_type": "ul", "section": "Ingredients", "text": "4 cups (900 g/2 lb) sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "2 ½ tsp ground cinnamon" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp ground nutmeg" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp ground cloves" }, { "line_type": "ul", "section": "Ingredients", "text": "1 Tbsp dried coffee (regular or decaffeinated)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (250 ml/8.5 oz) cider vinegar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 ½ cups (375 ml/12.7 oz) meat stock" }, { "line_type": "ul", "section": "Ingredients", "text": "1 ½ cups (500 g/1.1 lb) sorghum molasses or regular molasses" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp ground black pepper" }, { "line_type": "ul", "section": "Equipment", "text": "food mill / food processor" }, { "line_type": "ul", "section": "Equipment", "text": "blender" }, { "line_type": "ul", "section": "Equipment", "text": "heavy-bottomed pot" }, { "line_type": "ol", "section": "Procedure", "text": "Core apples; remove the seeds, but don’t peel." }, { "line_type": "ol", "section": "Procedure", "text": "Cube meat and cover with water. Simmer until tender; this may take up to an hour." }, { "line_type": "ol", "section": "Procedure", "text": "Remove meat and cook the stock down to the amount needed, or thicken slightly with cornstarch." }, { "line_type": "ol", "section": "Procedure", "text": "Run meat through a food mill (medium or coarse blade), or grind to an equivalent fineness in a food processor." }, { "line_type": "ol", "section": "Procedure", "text": "Cut lemon in half and remove seeds. Purée the whole lemon in a blender, rind and all, with some of the liquid ingredients, or process as finely as possible in a food processor." }, { "line_type": "ol", "section": "Procedure", "text": "Grind the apples (or process using a coarse blade—but not too fine)." }, { "line_type": "ol", "section": "Procedure", "text": "Combine the apple, meat, and raisins in a large, heavy-bottomed pot." }, { "line_type": "ol", "section": "Procedure", "text": "Add the sugar, spices, liquids, and lemon purée to the meat and apples. Use hot meat stock to rinse the last of the molasses into the mixture. Stir thoroughly." }, { "line_type": "ol", "section": "Procedure", "text": "Cook slowly, uncovered, stirring often to prevent burning until the mixture is pasteurized and enough of the liquids have evaporated to produce the texture and thickness you want in the finished mixture." }, { "line_type": "ol", "section": "Procedure", "text": "Let cool, then stir in the ground pepper." }, { "line_type": "ol", "section": "Procedure", "text": "Refrigerate, allowing the spices to mellow for several weeks." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If desired, you can substitute ½–¾ cup (125–185 ml/4.2/6.3 oz) of the meat stock with a high quality brandy." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The apples are the most important ingredient, without doubt. Insipid apples make lousy mincemeat. A sharp, crisp, flavor-laden “pie” apple is best—late maturing Baldwins and Cortlands are good. Granny Smiths are crisp and tart but less flavorful. If you can’t find Baldwins or Cortlands, use the best pie apple you can find at their peak of flavor and texture in the autumn." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Mincemeat at its best needs a few weeks to season in the refrigerator, say 6–8 weeks. If you make it in late October or early November, the spices and flavors will continue to mellow and be just right for Thanksgiving and the coming holidays." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The suet can be removed before cooking and the fat skimmed off that renders from the meat as it cooks if desired." }, { "line_type": "p", "section": "Uses", "text": "After aging, make up mincemeat pies and tarts to freeze un-baked; they will keep for several months. Pop them straight from the freezer into a hot oven for easy baking. Other uses for mincemeat include:" }, { "line_type": "ul", "section": "Uses", "text": "As a hot topping for rich, vanilla ice cream;" }, { "line_type": "ul", "section": "Uses", "text": "Fancy, lettuce and cottage cheese salad with mincemeat topping;" }, { "line_type": "ul", "section": "Uses", "text": "Or simply as cold topping for plain cottage cheese or yogurt (at Sunday brunch, perhaps)?" }, { "line_type": "ul", "section": "Uses", "text": "Classy peanut-butter/mincemeat sandwiches" }, { "line_type": "ul", "section": "Uses", "text": "Oatmeal cookies made with mincemeat and raisins" }, { "line_type": "ul", "section": "Uses", "text": "A spicy mincemeat chutney! Simple and quick: Just sauté ½ tsp red pepper in 1 Tbsp butter for five minutes. Stir into a cup of mincemeat and there's your sweet and hot chutney." }, { "line_type": "ul", "section": "Uses", "text": "Tart filling" }, { "line_type": "ul", "section": "Uses", "text": "On toast" }, { "line_type": "ul", "section": "Uses", "text": "Cold mincemeat pie with a glass of even colder milk for breakfast" } ], "title": "Mincemeat", "url": "https://en.wikibooks.org/wiki/Cookbook:Mincemeat" }

{ "infobox": { "category": "/wiki/Category:Pie_and_tart_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Mincemeat is a spiced fruit preserve that does not in fact contain meat, although it may contain animal suet. The name is a throwback to Middle English from when \"meat\" was a word for all food, or to Victorian and earlier recipes that did combine minced lamb or beef with the spiced, preserved fruits." }, { "line_type": "p", "section": null, "text": "Mincemeat Tarts are large (8 inch (20cm) diameter or more) open pastry tarts, sometimes with a lattice pastry top, and occasionally also containing baked or stewed apple. The smaller pastry topped tarts traditionally served at Christmas are known as Mince Pies." }, { "line_type": "p", "section": null, "text": "Traditional British Mince Pies are made using shortcrust pastry." }, { "line_type": "p", "section": "Ingredients", "text": "For 4½ pints (2.25 liters):" }, { "line_type": "ul", "section": "Ingredients", "text": "1 lb (500 g) seeded raisins" }, { "line_type": "ul", "section": "Ingredients", "text": "1 lb (500 g) currants" }, { "line_type": "ul", "section": "Ingredients", "text": "½ lb (250 g) finely-ground beef suet" }, { "line_type": "ul", "section": "Ingredients", "text": "Rind of 2 lemons" }, { "line_type": "ul", "section": "Ingredients", "text": "½ lb (250 g) candied orange peel" }, { "line_type": "ul", "section": "Ingredients", "text": "½ lb (250 g) candied citron" }, { "line_type": "ul", "section": "Ingredients", "text": "12 oz (375 g) white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "2 lbs (1 kg) green apples, peeled" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp (3 mL) nutmeg" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp (3 mL) cinnamon" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup (120 mL) brandy or rum" }, { "line_type": "ul", "section": "Ingredients", "text": "1 Tbsp (15 mL) salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Shortcrust pastry dough, homemade or store-bought" }, { "line_type": "ul", "section": "Ingredients", "text": "Milk" }, { "line_type": "ul", "section": "Ingredients", "text": "Egg (optional)" }, { "line_type": "ol", "section": "Procedure", "text": "Wash and dry currants. Set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Put citron, orange peel, lemon rind, raisins, apples, and suet through a meat grinder using the coarse grinder blade." }, { "line_type": "ol", "section": "Procedure", "text": "Mix in the currants, brandy, and spices." }, { "line_type": "ol", "section": "Procedure", "text": "Store in a tightly-covered plastic container in the refrigerator (do not freeze) for up to 1 year." }, { "line_type": "ol", "section": "Procedure", "text": "Let the pastry warm slightly to almost room temperature. Place on a floured cutting board and roll it out as necessary." }, { "line_type": "ol", "section": "Procedure", "text": "Use a doughnut cutter with the center removed or a 2½ inch round cookie cutter to cut out tart shells. Gently press into 1½-inch (4 cm) tart pans." }, { "line_type": "ol", "section": "Procedure", "text": "Fill shells with mincemeat and top with a 1-inch (2.5 cm) round piece of pastry cut with the doughnut hole cutter. For added decoration, cut or press a design into the 1 inch pastry round before placing in the center of the filled tart." }, { "line_type": "ol", "section": "Procedure", "text": "Lightly brush the pastry lids with milk, or a mixture of milk and beaten egg." }, { "line_type": "ol", "section": "Procedure", "text": "Bake at 425 °F (220 °C) for approximately 20 minutes or until pastry is lightly browned at the edges." }, { "line_type": "ol", "section": "Procedure", "text": "Allow to cool on a wire rack, and dust with icing sugar." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If you don't want to make your own pastry, store-bought pie crust will work well." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Candied orange peel and citron can be found in most markets around Thanksgiving." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Suet is pure beef fat and can be obtained from a butcher (they will grind it on request.) Vegetarians can substitute a solid vegetable fat such as Pura vegetable suet." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "People wanting a more alcoholic kick to their mince pie may also want to inject them with a little extra brandy." } ], "title": "Mincemeat Tart", "url": "https://en.wikibooks.org/wiki/Cookbook:Mincemeat_Tart" }

{ "infobox": { "category": "/wiki/Category:Pasta_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Minestra is a typical Genoese dish, not to be confused with the Basque ‘menestra’ which is simply mixed boiled vegetables, or with Italian minestrone, a thick vegetable soup." }, { "line_type": "ul", "section": "Ingredients", "text": "2 courgettes, roughly diced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 aubergine, roughly diced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 large piece pumpkin, roughly diced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 onion, roughly diced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 kohlrabi (colinabo), roughly diced" }, { "line_type": "ul", "section": "Ingredients", "text": "2 turnips, roughly diced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 UK pint (600 ml) vegetable stock" }, { "line_type": "ul", "section": "Ingredients", "text": "Olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 head of garlic" }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh basil" }, { "line_type": "ul", "section": "Ingredients", "text": "Dried kidney beans, soaked overnight" }, { "line_type": "ul", "section": "Ingredients", "text": "Fideua (spaghetti)" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper" }, { "line_type": "ol", "section": "Procedure", "text": "Combine the courgettes, aubergines, pumpkin, onion, and kohlrabi in a large pot or pressure cooker. Add the vegetable stock and 1 tablespoon of olive oil. Bring to pressure and cook for 8–10 minutes, or simmer for 1 hour. Cool, then purée the whole thing." }, { "line_type": "ol", "section": "Procedure", "text": "Place a large handful of basil leaves and about 6 cloves of garlic in a mortar and pound until roughly crushed and a gritty paste is achieved. Add to the pot, stir and season to taste." }, { "line_type": "ol", "section": "Procedure", "text": "Meanwhile, boil the beans separately until soft, then add to purée mixture." }, { "line_type": "ol", "section": "Procedure", "text": "Boil the pasta until al dente then add to mixture." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with grated Parmesan or hard Edam sprinkled over it." }, { "line_type": "ul", "section": "Warnings", "text": "Dried kidney beans will cause nausea, vomiting and diarrhea unless they have been boiled briskly (a slow cooker is not sufficient) for at least 20 minutes to destroy the very indigestible phytohaemagglutinin that they contain. They will then need another 60–90 minutes at a slow simmer to be tender. Tinned kidney beans are quite safe and do not need pre-cooking as their preparation involves sufficient heat to destroy the toxin." } ], "title": "Minestra", "url": "https://en.wikibooks.org/wiki/Cookbook:Minestra" }

{ "infobox": { "category": "/wiki/Category:Soup_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Minestra alla Capucina is an Italian recipe of soup in which Cappuccina lettuce is used." }, { "line_type": "ul", "section": "Ingredients", "text": "Anchovy, scaled" }, { "line_type": "ul", "section": "Ingredients", "text": "Butter" }, { "line_type": "ul", "section": "Ingredients", "text": "1 small onion, cut across" }, { "line_type": "ul", "section": "Ingredients", "text": "4 oz boiled rice" }, { "line_type": "ul", "section": "Ingredients", "text": "Stock" }, { "line_type": "ol", "section": "Procedure", "text": "Pound anchovy." }, { "line_type": "ol", "section": "Procedure", "text": "Fry it in butter with the onion and rice until the rice is golden brown." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the onion and season with salt." }, { "line_type": "ol", "section": "Procedure", "text": "Gradually add some stock, cooking until the dish is of the consistency of rice pudding." } ], "title": "Minestrone alla Capucina", "url": "https://en.wikibooks.org/wiki/Cookbook:Minestrone_alla_Capucina" }

{ "infobox": { "category": "/wiki/Category:Soup_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "This page incorporates text from the public domain cookbook The Cook's Decameron: A Study In Taste, Containing Over Two Hundred Recipes For Italian Dishes by Emily Waters." }, { "line_type": "ul", "section": "Ingredients", "text": "Vegetables" }, { "line_type": "ul", "section": "Ingredients", "text": "Butter" }, { "line_type": "ul", "section": "Ingredients", "text": "Stock" }, { "line_type": "ul", "section": "Ingredients", "text": "4 oz uncooked rice" }, { "line_type": "ul", "section": "Ingredients", "text": "2–3 spoonfuls condiment for seasoning minestrone" }, { "line_type": "ul", "section": "Ingredients", "text": "Grated cheese" }, { "line_type": "ol", "section": "Procedure", "text": "Blanch vegetables in boiling salted water, then drain them and fry in butter." }, { "line_type": "ol", "section": "Procedure", "text": "Add plenty of good stock, and put over low heat." }, { "line_type": "ol", "section": "Procedure", "text": "Boil rice in stock until well-done. Add the stock and vegetables." }, { "line_type": "ol", "section": "Procedure", "text": "Season with minestrone seasoning condiment, and serve with grated cheese handed separately." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "All sorts of vegetables will serve for this dish." } ], "title": "Minestrone alla Casalinga", "url": "https://en.wikibooks.org/wiki/Cookbook:Minestrone_alla_Casalinga" }

{ "infobox": { "category": "/wiki/Category:Pizza_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "4 English muffins" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup pizza sauce (store-bought)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 package pepperoni" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups mozzarella cheese" }, { "line_type": "ol", "section": "Procedure", "text": "Slice English muffins in half." }, { "line_type": "ol", "section": "Procedure", "text": "Spoon 1 tbsp pizza sauce on each English muffin half and spread evenly." }, { "line_type": "ol", "section": "Procedure", "text": "Place 4 pepperoni slices on each English muffin half." }, { "line_type": "ol", "section": "Procedure", "text": "Cover each mini pizza with ¼ cup mozzarella cheese." }, { "line_type": "ol", "section": "Procedure", "text": "Bake at 350°F (175°C) for 10 minutes/" }, { "line_type": "ol", "section": "Procedure", "text": "Let cool then eat." } ], "title": "Mini English Muffin Pizzas", "url": "https://en.wikibooks.org/wiki/Cookbook:Mini_English_Muffin_Pizzas" }

{ "infobox": { "category": "/wiki/Category:Bread_recipes", "difficulty": 3, "servings": null, "time": "142 minutes" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "275 grams high protein flour" }, { "line_type": "ul", "section": "Ingredients", "text": "2 teaspoons instant yeast" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon salt" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoons oregano powder" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoons rosemary powder" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoons thyme" }, { "line_type": "ul", "section": "Ingredients", "text": "175 ml water" }, { "line_type": "ol", "section": "Procedure", "text": "Combine flour, yeast, salt, powdered oregano, rosemary powder, and thyme." }, { "line_type": "ol", "section": "Procedure", "text": "Gradually mix the water into the flour, kneading until elastic. Let stand 30 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Weigh out 100 grams of dough, and let rest for 10 minutes. Shape the dough into a long loaf. Repeat with remaining dough." }, { "line_type": "ol", "section": "Procedure", "text": "Transfer loaves to a baking sheet sprinkled with flour. Make slices in the top with a sharp knife or blade. Let rise 50 minutes until fluffy." }, { "line_type": "ol", "section": "Procedure", "text": "Spray loaves with water. Bake 25 minutes in a 200°C oven until cooked through." } ], "title": "Mini Herb Baguettes", "url": "https://en.wikibooks.org/wiki/Cookbook:Mini_Herb_Baguettes" }

{ "infobox": { "category": "/wiki/Category:Pizza_recipes", "difficulty": 1, "servings": "6", "time": "½ hour" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "6 large English muffins, split and buttered" }, { "line_type": "ul", "section": "Ingredients", "text": "Grated Parmesan cheese" }, { "line_type": "ul", "section": "Ingredients", "text": "1½ cups (6 ounces) shredded cheddar cheese" }, { "line_type": "ul", "section": "Ingredients", "text": "6 frankfurters" }, { "line_type": "ul", "section": "Ingredients", "text": "1 can (10.5 ounces) pizza sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (4 ounces) shredded mozzarella cheese" }, { "line_type": "ul", "section": "Equipment", "text": "Oven" }, { "line_type": "ul", "section": "Equipment", "text": "Broiler" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat oven to 350°F." }, { "line_type": "ol", "section": "Procedure", "text": "Sprinkle buttered muffins with Parmesan cheese." }, { "line_type": "ol", "section": "Procedure", "text": "Toast under broiler until golden brown." }, { "line_type": "ol", "section": "Procedure", "text": "Place 1½ tablespoons of shredded cheddar cheese on each muffin." }, { "line_type": "ol", "section": "Procedure", "text": "Cut frankfurters crosswise in ¼-inch slices; arrange on muffins." }, { "line_type": "ol", "section": "Procedure", "text": "Top each with about 2 tablespoons of pizza sauce, and sprinkle with 1 tablespoon of mozzarella cheese." }, { "line_type": "ol", "section": "Procedure", "text": "Bake 12–15 minutes or until thoroughly heated." } ], "title": "Mini Three-Cheese English Muffin Pizzas", "url": "https://en.wikibooks.org/wiki/Cookbook:Mini_Three-Cheese_English_Muffin_Pizzas" }

{ "infobox": { "category": "/wiki/Category:Beverage_recipes", "difficulty": 1, "servings": null, "time": "3–10 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "There are two ways to make this awesome mint infusion. You can either use dried up mint leaves or fresh mint leaves." }, { "line_type": "ul", "section": "Ingredients", "text": "Dried or fresh mint leaves" }, { "line_type": "ul", "section": "Ingredients", "text": "Water" }, { "line_type": "ul", "section": "Equipment", "text": "Kettle" }, { "line_type": "ul", "section": "Equipment", "text": "Teapot" }, { "line_type": "ol", "section": "Procedure", "text": "Boil the water in a kettle." }, { "line_type": "ol", "section": "Procedure", "text": "Pour the boiling water into the teapot." }, { "line_type": "ol", "section": "Procedure", "text": "Put the mint leaves in the teapot. Let steep for several minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Pour some hot tea in a cup and dilute with additional water. Even if it starts to look transparent, the taste is still there." } ], "title": "Mint Tea", "url": "https://en.wikibooks.org/wiki/Cookbook:Mint_Tea" }

{ "infobox": { "category": "/wiki/Category:Sauce_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Recipe for mirepoix sauce (for masking meat, fowl, fish)." }, { "line_type": "p", "section": null, "text": "This page incorporates text from the public domain cookbook The Cook's Decameron: A Study In Taste, Containing Over Two Hundred Recipes For Italian Dishes by Emily Waters." }, { "line_type": "ul", "section": "Ingredients", "text": "Bacon, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "Lean ham, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 carrot, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "Onions" }, { "line_type": "ul", "section": "Ingredients", "text": "a bunch of herbs (such as parsley, thyme, sage, rosemary)" }, { "line_type": "ul", "section": "Ingredients", "text": "Mushrooms" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cloves" }, { "line_type": "ul", "section": "Ingredients", "text": "4 peppercorns" }, { "line_type": "ul", "section": "Ingredients", "text": "2 ½ cups stock" }, { "line_type": "ul", "section": "Ingredients", "text": "1 glass Chablis wine" }, { "line_type": "ol", "section": "Procedure", "text": "Combine bacon, ham, carrot, onions, herbs, mushrooms, cloves, and peppercorns in a stew pan." }, { "line_type": "ol", "section": "Procedure", "text": "Add the stock and Chablis." }, { "line_type": "ol", "section": "Procedure", "text": "Boil rapidly for 10 minutes, then simmer until it is reduced to a third of its former volume." }, { "line_type": "ol", "section": "Procedure", "text": "Pass through a sieve and use for masking meat, fowl, fish, etc." } ], "title": "Mirepoix Sauce", "url": "https://en.wikibooks.org/wiki/Cookbook:Mirepoix_Sauce" }

{ "infobox": { "category": "/wiki/Category:Casserole_recipes", "difficulty": 2, "servings": "4–6", "time": "Prep: 30–45 minutesBaking: 15–30 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Mirliton casserole is a easy dish that works well as a side vegetable. It can be made with either seafood or meat, though it is most commonly made with shrimp or ground beef." }, { "line_type": "ul", "section": "Ingredients", "text": "6 medium mirliton (chayote squash), halved lengthwise" }, { "line_type": "ul", "section": "Ingredients", "text": "1 medium yellow onion, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "2–3 stalks celery, sliced or diced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 medium to large green bell pepper, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "2–3 cloves garlic, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 lb (500 g) whole shrimp, peeled OR ½ lb (250 g) ground beef (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 bay leaf" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Parsley" }, { "line_type": "ul", "section": "Ingredients", "text": "Bread crumbs" }, { "line_type": "ul", "section": "Ingredients", "text": "1 stick (½ cup / 113 g) butter (olive oil may be substituted)" }, { "line_type": "ol", "section": "Procedure", "text": "Place mirliton halves seed-side up in a microwave- or oven-safe dish with approximately 1 inch (2.5cm) of water in the dish. Cover with foil (for oven) or plastic wrap (for microwave) and cook in oven (350°F/175°C) or microwave (high at 10 minute intervals) until mirliton are soft enough to stick a fork or knife through easily. Allow mirliton to cool enough to be handled and dice into large pieces." }, { "line_type": "ol", "section": "Procedure", "text": "Sauté onion, celery, and garlic in butter over medium heat, adding garlic to sauté just before onion, celery, and garlic are fully softened." }, { "line_type": "ol", "section": "Procedure", "text": "Add shrimp or beef to pan until beef is lightly browned or until shrimp is just turning pink. Skip this step if you aren't adding meat." }, { "line_type": "ol", "section": "Procedure", "text": "Incorporate mirliton and bay leaf and allow to simmer for 5–10 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from heat and add salt, pepper, and parsley to taste. Pour mixture into a casserole dish and cover with bread crumbs." }, { "line_type": "ol", "section": "Procedure", "text": "Bake in the oven at 350°F (175°C) until the mirliton is bubbling and the bread crumbs are browned." } ], "title": "Mirliton Casserole", "url": "https://en.wikibooks.org/wiki/Cookbook:Mirliton_Casserole" }

{ "infobox": { "category": "/wiki/Category:Meat_recipes", "difficulty": 3, "servings": null, "time": "Prep: 15 minutesCooking: 30 minutesTotal: 45 minutes" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp white vinegar" }, { "line_type": "ul", "section": "Ingredients", "text": "50 ml (¼ cup) vegetable oil" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp water" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp dried thyme" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp garlic powder" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp coriander powder" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp cumin powder" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp cayenne pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp paprika powder" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp onion powder" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp ground black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ tsp ground allspice" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp garlic paste" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp ginger paste" }, { "line_type": "ul", "section": "Ingredients", "text": "Beef sirloin steak, in 1-inch cubes" }, { "line_type": "ul", "section": "Ingredients", "text": "80 g fresh coriander, finely chopped" }, { "line_type": "ul", "section": "Special equipment", "text": "Metal skewers" }, { "line_type": "ul", "section": "Special equipment", "text": "Grill" }, { "line_type": "ul", "section": "Special equipment", "text": "Ziplock bag" }, { "line_type": "ol", "section": "Procedure", "text": "Whisk together the vinegar, oil, water, thyme, spices, ginger paste, and garlic paste to make a marinade." }, { "line_type": "ol", "section": "Procedure", "text": "Add the meat and toss well, then transfer everything to a large ziplock bag. Seal the bag and marinate in the refrigerator for 24–48 hours." }, { "line_type": "ol", "section": "Procedure", "text": "Take the meat out of the refrigerator, and give it at least an hour to come to room temperature." }, { "line_type": "ol", "section": "Procedure", "text": "Thread the meat on the skewers." }, { "line_type": "ol", "section": "Procedure", "text": "Preheat a charcoal grill for some time." }, { "line_type": "ol", "section": "Procedure", "text": "Grease the grill grate, and place the skewers on the grate. Cook until medium-done (internal temperature of 65°C / 145°F)." }, { "line_type": "ol", "section": "Procedure", "text": "Serve hot with fresh coriander." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If you would like to use wood skewers, soak them in water for an hour before using. This prevents them from burning." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You could also broil the skewers in the oven instead of grilling." } ], "title": "Mishkaki (East African Meat Skewers)", "url": "https://en.wikibooks.org/wiki/Cookbook:Mishkaki_(East_African_Meat_Skewers)" }

{ "infobox": { "category": "/wiki/Category:Bengali_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Mishti dol is a traditional Bengali dish. Caramelized sugar is the secret to it." }, { "line_type": "ul", "section": "Ingredients", "text": "3 cups whole milk" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ cup sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon yoghurt, whisked" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon water" }, { "line_type": "ol", "section": "Procedure", "text": "Place a heavy-bottomed pan on the heat. Add milk, and warm it on medium heat." }, { "line_type": "ol", "section": "Procedure", "text": "Keep aside ⅓ of the sugar and add the rest of sugar to the milk." }, { "line_type": "ol", "section": "Procedure", "text": "Reduce the heat and continue to heat the milk until it reduces by half. Remove from the heat and and keep aside." }, { "line_type": "ol", "section": "Procedure", "text": "Add the remaining sugar to another pan over medium heat. Allow the sugar to get warm and then melt. You will gradually notice the sugar browning and caramelizing." }, { "line_type": "ol", "section": "Procedure", "text": "When it gets to the point of a golden bubbly mixture, add a tablespoon of water in the caramelized sugar and then pour this mixture into the heavy-bottomed pan with milk. Stir well until combined." }, { "line_type": "ol", "section": "Procedure", "text": "Once milk cools off, add the whisked yoghurt, stir well and pour the mixture into earthen pots." }, { "line_type": "ol", "section": "Procedure", "text": "Let the doi set in a warm place for few hours. Once set, refrigerate and serve chilled." } ], "title": "Mishti Doi (Bengali Sweetened Yogurt)", "url": "https://en.wikibooks.org/wiki/Cookbook:Mishti_Doi_(Bengali_Sweetened_Yogurt)" }

{ "infobox": { "category": "/wiki/Category:Soup_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "In traditional Japanese cuisine, miso soup is served for breakfast every day, and often served with meals as well." }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp sesame oil" }, { "line_type": "ul", "section": "Ingredients", "text": "3 cups water" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp miso" }, { "line_type": "ul", "section": "Ingredients", "text": "2 green onions (optional), finely minced" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cake tofu (optional), cut into ½-inch cubes" }, { "line_type": "ul", "section": "Ingredients", "text": "2–3 fresh mushrooms (optional), thinly sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "5–6 shrimp (optional), cubed or shredded" }, { "line_type": "ul", "section": "Ingredients", "text": "Some pieces of seaweed (optional)" }, { "line_type": "ol", "section": "Procedure", "text": "Heat oil in a small pot." }, { "line_type": "ol", "section": "Procedure", "text": "Add green onion. Cook for a few minutes while stirring frequently." }, { "line_type": "ol", "section": "Procedure", "text": "Add 2 ½ cups of water. Bring to a boil." }, { "line_type": "ol", "section": "Procedure", "text": "Dissolve miso in remaining ½ cup of water and add to pot." }, { "line_type": "ol", "section": "Procedure", "text": "Lower heat and add mushrooms, seaweed, and tofu if desired" }, { "line_type": "ol", "section": "Procedure", "text": "Enjoy!" } ], "title": "Miso Soup", "url": "https://en.wikibooks.org/wiki/Cookbook:Miso_Soup" }

{ "infobox": { "category": "/wiki/Category:Soup_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "This recipe is for a traditional miso soup. Wakame with tofu is a standard and popular combination, especially at restaurants." }, { "line_type": "ul", "section": "Ingredients", "text": "90–94% by volume dashi (consider using instant dashi mix)" }, { "line_type": "ul", "section": "Ingredients", "text": "6–10% by volume miso (red, white, or a combination)" }, { "line_type": "p", "section": "Ingredients", "text": "Any 2–3 of the following items that contrast in color, flavor, buoyancy, shape, texture, etc:" }, { "line_type": "ul", "section": "Ingredients", "text": "Finely sliced and deep-fried tofu (agedashi tofu)" }, { "line_type": "ul", "section": "Ingredients", "text": "Cubed raw silky tofu (recommended)" }, { "line_type": "ul", "section": "Ingredients", "text": "Wakame seaweed (recommended)" }, { "line_type": "ul", "section": "Ingredients", "text": "Konbu (kelp), perhaps left over from making dashi" }, { "line_type": "ul", "section": "Ingredients", "text": "Spinach" }, { "line_type": "ul", "section": "Ingredients", "text": "Sliced scallion (recommended)" }, { "line_type": "ul", "section": "Ingredients", "text": "Grated daikon radish" }, { "line_type": "ul", "section": "Ingredients", "text": "Boiled and finely cubed potato" }, { "line_type": "ul", "section": "Ingredients", "text": "Clams (asari or shijimi)" }, { "line_type": "ul", "section": "Ingredients", "text": "Grated eggplant" }, { "line_type": "ul", "section": "Ingredients", "text": "Shrimp" }, { "line_type": "ul", "section": "Ingredients", "text": "Mushrooms" }, { "line_type": "ol", "section": "Procedure", "text": "Put dashi in a pot." }, { "line_type": "ol", "section": "Procedure", "text": "Add any garnish that needs cooking." }, { "line_type": "ol", "section": "Procedure", "text": "Heat the dashi, letting it simmer to cook any garnish that needs cooking. Do not bring to a rolling boil, as this degrades the flavor." }, { "line_type": "ol", "section": "Procedure", "text": "Add any garnish that does not need cooking, and remove from heat." }, { "line_type": "ol", "section": "Procedure", "text": "Add the miso to the soup. Avoid boiling the miso; some nuances of the flavor will be lost." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "While certainly a traditional food, miso soup is also suited to modern interpretations. Using oil leftover from frying bacon and adding caramelized onion and cabbage produces a soup notably different from the traditional variety, and can add new interest to a classic dish. A small quantity of freshly ground black pepper added just before serving rounds out this method very well." } ], "title": "Miso Soup (Traditional)", "url": "https://en.wikibooks.org/wiki/Cookbook:Miso_Soup_(Traditional)" }

{ "infobox": { "category": "/wiki/Category:Fritter_recipes", "difficulty": 3, "servings": null, "time": "45 minutes" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "250 g finely grated fresh cassava" }, { "line_type": "ul", "section": "Ingredients", "text": "75 g grated coconut meat" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "25 g gula melaka palm sugar, broken into small pieces" }, { "line_type": "ul", "section": "Ingredients", "text": "Neutral vegetable oil for frying" }, { "line_type": "ol", "section": "Procedure", "text": "Combine the cassava, coconut, and salt to form a dough." }, { "line_type": "ol", "section": "Procedure", "text": "Take a small scoop of the dough, and use your hands to roll it into a ball." }, { "line_type": "ol", "section": "Procedure", "text": "Use your thumb to make a divot in the ball, and pinch around it to make a pocket." }, { "line_type": "ol", "section": "Procedure", "text": "Insert a piece of the sugar into the pocket, then pinch the dough around it to fully enclose it." }, { "line_type": "ol", "section": "Procedure", "text": "Roll the finished dumpling in your hands to shape it into a ball again." }, { "line_type": "ol", "section": "Procedure", "text": "Heat enough oil for shallow- or deep-frying in a skillet or pot over medium heat. If you're monitoring the temperature, 350°F (180°C) is a good target." }, { "line_type": "ol", "section": "Procedure", "text": "Gently place the dough balls in the oil, working in batches if needed to avoid crowding the pan. Fry on all sides, turning as necessary, until golden brown all over and cooked through." }, { "line_type": "ol", "section": "Procedure", "text": "Use a slotted spoon or spider to remove the fritters from the oil. Drain them on a rack or paper towels." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The cassava and coconut should be very finely grated in order to properly combine them into a dough—large flakes won't work." } ], "title": "Misro (Indonesian Palm Sugar Cassava Fritters)", "url": "https://en.wikibooks.org/wiki/Cookbook:Misro_(Indonesian_Palm_Sugar_Cassava_Fritters)" }

{ "infobox": { "category": "/wiki/Category:Indonesian_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Acar campur is a very simple Indonesian pickle salad. Here is one example, of which there are many variations, some of which depend on what items are in season." }, { "line_type": "ul", "section": "Ingredients", "text": "1 fresh red pepper, seeded and sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 medium onions, quartered" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cloves garlic, crushed" }, { "line_type": "ul", "section": "Ingredients", "text": "½-inch cube terasi (shrimp paste)" }, { "line_type": "ul", "section": "Ingredients", "text": "4 macadamia nuts or 8 almonds" }, { "line_type": "ul", "section": "Ingredients", "text": "1-inch piece of fresh turmeric or 1 teaspoon ground turmeric" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup corn, sunflower, or olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups white vinegar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup water" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup white sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "3 medium carrots" }, { "line_type": "ul", "section": "Ingredients", "text": "1 small cauliflower" }, { "line_type": "ul", "section": "Ingredients", "text": "1 medium cucumber" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup white cabbage" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup dry-roasted peanuts, coarsely crushed" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon salt, to taste" }, { "line_type": "ol", "section": "Procedure", "text": "Place the pepper, onion, garlic, shrimp paste, nuts, and turmeric in a food processor. Blend to a paste-like consistency." }, { "line_type": "ol", "section": "Procedure", "text": "Heat the processed paste mixture in the oil for 2 minutes. Add the vinegar, water, sugar and salt. Bring to a boil while stirring. Simmer for 10 minutes, stirring occasionally, while preparing vegetables." }, { "line_type": "ol", "section": "Procedure", "text": "Cut carrots into desired bite-sized shapes. Cut green beans into short, even lengths. Separate cauliflower into bite-sized florets. Peel seeded cucumber and cut into bite-sized cubes. Cut cabbage into bite-sized pieces." }, { "line_type": "ol", "section": "Procedure", "text": "Blanch each vegetable separately in boiling water for 1 minute. Rinse in cold water to halt the cooking. Drain well." }, { "line_type": "ol", "section": "Procedure", "text": "Add the vegetables to the boiled paste sauce. Gradually bring the entire mixture to a boil. Cook for 5–10 minutes. Do not overcook—the vegetables should still be crunchy." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from heat. Add the peanuts to the mixture and cool." }, { "line_type": "ol", "section": "Procedure", "text": "Once cool, cover and chill for at least 3 days before serving." }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "Indonesian pickles tend to include a variety of shredded vegetables and spices, including the following:\nCarrot\nCauliflower\nCucumber\nBaby corn\nBean sprouts\nChili pepper\nGinger\nBlack pepper\nHazelnut\nPistachio\nPecan" }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "Carrot" }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "Cauliflower" }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "Cucumber" }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "Baby corn" }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "Bean sprouts" }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "Chili pepper" }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "Ginger" }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "Black pepper" }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "Hazelnut" }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "Pistachio" }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "Pecan" } ], "title": "Mixed Pickled Vegetables (Acar Campur)", "url": "https://en.wikibooks.org/wiki/Cookbook:Mixed_Pickled_Vegetables_(Acar_Campur)" }

{ "infobox": { "category": "/wiki/Category:Soup_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Miyan geda (\"groundnut soup\") is a northern Nigerian dish. It is commonly served with tuwo shinkafa, but it can also be served with ẹba, fufu, and other swallows." }, { "line_type": "ul", "section": "Ingredients", "text": "Beef" }, { "line_type": "ul", "section": "Ingredients", "text": "Daddawa (fermented locust beans)" }, { "line_type": "ul", "section": "Ingredients", "text": "Garlic" }, { "line_type": "ul", "section": "Ingredients", "text": "Ginger" }, { "line_type": "ul", "section": "Ingredients", "text": "Onion, sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Tatashe pepper, ground to a paste" }, { "line_type": "ul", "section": "Ingredients", "text": "Palm oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Ground crayfish" }, { "line_type": "ul", "section": "Ingredients", "text": "Dried fish" }, { "line_type": "ul", "section": "Ingredients", "text": "Ground dried groundnut" }, { "line_type": "ul", "section": "Ingredients", "text": "Spinach" }, { "line_type": "ol", "section": "Procedure", "text": "Combine beef, daddawa, garlic, ginger, sliced onion, and a pinch of salt in a pot. Cook until the meat is tender." }, { "line_type": "ol", "section": "Procedure", "text": "When meat is tender, add ground tatashe, palm oil, ground crayfish, and a pinch of salt." }, { "line_type": "ol", "section": "Procedure", "text": "Add dried fish and water. Bring to a boil, and simmer for a few minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the ground groundnut and spinach. Simmer for a few minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with semo, fufu, ẹba, or tuwo shinkafa." } ], "title": "Miyan Gyada (Nigerian Groundnut Soup) I", "url": "https://en.wikibooks.org/wiki/Cookbook:Miyan_Gyada_(Nigerian_Groundnut_Soup)_I" }

{ "infobox": { "category": "/wiki/Category:Soup_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Miyan gyada is a special vegetable groundnut soup from northern Nigeria. It is very popular and easy to prepare. It can be prepared with any type of meat. This special soup can be combined with any type of tuwo or pounded yam." }, { "line_type": "ul", "section": "Ingredients", "text": "Raw groundnuts" }, { "line_type": "ul", "section": "Ingredients", "text": "Palm oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Onions" }, { "line_type": "ul", "section": "Ingredients", "text": "Ball tomatoes" }, { "line_type": "ul", "section": "Ingredients", "text": "Scotch bonnet chile" }, { "line_type": "ul", "section": "Ingredients", "text": "Bell pepper (tatashe)" }, { "line_type": "ul", "section": "Ingredients", "text": "African spinach, washed and chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Beef" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Seasoning cube" }, { "line_type": "ul", "section": "Ingredients", "text": "Locust beans (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Dryfish, washed and deboned" }, { "line_type": "ul", "section": "Ingredients", "text": "Ground crayfish" }, { "line_type": "ol", "section": "Procedure", "text": "Pick over the groundnuts to remove any stones or debris." }, { "line_type": "ol", "section": "Procedure", "text": "Heat some oil in a frying pan, and add the groundnuts. Toast the groundnuts, stirring them every so often, until aromatic. Remove from the heat and set aside to cool." }, { "line_type": "ol", "section": "Procedure", "text": "Grind the cooled groundnuts to a paste in a blender." }, { "line_type": "ol", "section": "Procedure", "text": "Blend some onion, tomatoes, scotch bonnet pepper, and bell peppers to a paste. Set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Soak the chopped African spinach in hot water for a while." }, { "line_type": "ol", "section": "Procedure", "text": "Add the beef and some onion to a pot. Season with salt and seasoning cube, and cover with water. Bring to a boil, and simmer until the meat is tender." }, { "line_type": "ol", "section": "Procedure", "text": "Heat some palm oil in a saucepan. Add the locust beans, and allow to fry for a few seconds." }, { "line_type": "ol", "section": "Procedure", "text": "Add the blended tomato-pepper paste. Allow to cook for some minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Add the groundnut paste, stirring to avoid sticking." }, { "line_type": "ol", "section": "Procedure", "text": "Add some of the stock made from boiling the meat. Add the dryfish, and season the sauce with salt and seasoning cubes as necessary." }, { "line_type": "ol", "section": "Procedure", "text": "Add the boiled meat, and leave the soup to cook." }, { "line_type": "ol", "section": "Procedure", "text": "After the soup is well cooked, drain and stir in the soaked spinach. Reduce heat and allow to simmer for a few minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with tuwo." } ], "title": "Miyan Gyada (Nigerian Groundnut Soup) II", "url": "https://en.wikibooks.org/wiki/Cookbook:Miyan_Gyada_(Nigerian_Groundnut_Soup)_II" }

{ "infobox": { "category": "/wiki/Category:Soup_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Miyan karkashi is a Nigerian draw soup made from karkashi (sesame leaf). It is often consumed in northern Nigeria, where it is typically served with varieties of tuwo such as tuwo shinkafa and tuwo masara." }, { "line_type": "ul", "section": "Ingredients", "text": "Karkashi leaves, either fresh or dried and ground" }, { "line_type": "ul", "section": "Ingredients", "text": "Water" }, { "line_type": "ul", "section": "Ingredients", "text": "Fermented locust beans (iru)" }, { "line_type": "ul", "section": "Ingredients", "text": "Fish" }, { "line_type": "ul", "section": "Ingredients", "text": "Meat" }, { "line_type": "ul", "section": "Ingredients", "text": "Potash" }, { "line_type": "ul", "section": "Ingredients", "text": "Seasoning cubes" }, { "line_type": "ol", "section": "Procedure", "text": "If using fresh karkashi leaves, grind them to a paste." }, { "line_type": "ol", "section": "Procedure", "text": "Bring water to boil in a pot, and add the fermented locust beans." }, { "line_type": "ol", "section": "Procedure", "text": "Add the fish and meat, and cook for a few minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Add the ground karkashi leaves along with a small amount of potash. Stir, and cook for a few minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the seasoning cubes. Continue stirring with a whisk for a few minutes until the mixture is smooth." }, { "line_type": "ol", "section": "Procedure", "text": "Serve the soup with tuwo masara, tuwo dawa, tuwo alkama, or tuwo shinkafa." } ], "title": "Miyan Karkashi (Nigerian Sesame Leaf Soup)", "url": "https://en.wikibooks.org/wiki/Cookbook:Miyan_Karkashi_(Nigerian_Sesame_Leaf_Soup)" }

{ "infobox": { "category": "/wiki/Category:Soup_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Miyan kuka (\"baobab leaf soup\") is a Northern Nigerian soup prepared with dried ground baobab leaves (kuka). This soup is paired with tuwo shinkafa or tuwo masara." }, { "line_type": "ul", "section": "Ingredients", "text": "2 large dried catfish" }, { "line_type": "ul", "section": "Ingredients", "text": "1 large dawa dawa lump" }, { "line_type": "ul", "section": "Ingredients", "text": "2 handfuls ground crayfish" }, { "line_type": "ul", "section": "Ingredients", "text": "Atarugu (habanero pepper)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 kg cow rib" }, { "line_type": "ul", "section": "Ingredients", "text": "2 large stock cube" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt, to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "1 onion, cut in chunks" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tablespoons kuka (baobab leaf) powder" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cooking spoons palm oil" }, { "line_type": "ol", "section": "Procedure", "text": "Soak the dried fish in cold water. Debone when soft." }, { "line_type": "ol", "section": "Procedure", "text": "Grind the crayfish with dawadawa. Pound the pepper." }, { "line_type": "ol", "section": "Procedure", "text": "Cook the cow ribs with water, stock cube, salt, and onions until the meat is tender. Remove the onions, then the beef, reserving the stock in the pot." }, { "line_type": "ol", "section": "Procedure", "text": "Stir the kuka powder into the reserved stock until smooth, with no lumps." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in pounded pepper, crayfish and dawa dawa mixture, and palm oil." }, { "line_type": "ol", "section": "Procedure", "text": "Add the deboned fish, cover, and cook 5 minutes over medium heat." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in beef, and add salt to taste. Cook for 2 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with tuwo shinkafa or tuwo masara." } ], "title": "Miyan Kuka (Baobab Leaf Soup)", "url": "https://en.wikibooks.org/wiki/Cookbook:Miyan_Kuka_(Baobab_Leaf_Soup)" }

{ "infobox": { "category": "/wiki/Category:Soup_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Miyan lalo is a jute leaf soup made commonly eaten by Hausa people of northern Nigeria. It is similar to the ewedu soup eaten amongst the Yoruba people." }, { "line_type": "ul", "section": "Ingredients", "text": "Meat" }, { "line_type": "ul", "section": "Ingredients", "text": "Stock cube" }, { "line_type": "ul", "section": "Ingredients", "text": "Onion, grated" }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Onion, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Lalo (jute) leaves, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Kanwa (potash)" }, { "line_type": "ul", "section": "Ingredients", "text": "Daddawa (fermented locust bean), pounded" }, { "line_type": "ul", "section": "Equipment", "text": "Pot" }, { "line_type": "ul", "section": "Equipment", "text": "Stovetop" }, { "line_type": "ul", "section": "Equipment", "text": "Knife" }, { "line_type": "ul", "section": "Equipment", "text": "Bowl" }, { "line_type": "ol", "section": "Procedure", "text": "Boil the meat in a pot with a little water, adding stock cube and grated onion for flavor." }, { "line_type": "ol", "section": "Procedure", "text": "Blend together the pepper and chopped onion." }, { "line_type": "ol", "section": "Procedure", "text": "To the pot of meat, add the jute leaves and kanwa. Cook for 5–10 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Add the blended pepper mixture and locust bean. Cook for 2 minutes and serve." } ], "title": "Miyan Lalo (Hausa Jute Leaf Soup)", "url": "https://en.wikibooks.org/wiki/Cookbook:Miyan_Lalo_(Hausa_Jute_Leaf_Soup)" }

{ "infobox": { "category": "/wiki/Category:Nigerian_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Miya ridi (\"toasted sesame soup\") is a popular soup among the northern people of Nigeria." }, { "line_type": "ul", "section": "Ingredients", "text": "Beef (any type), cut in pieces" }, { "line_type": "ul", "section": "Ingredients", "text": "1 large onion, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Seasoning cube" }, { "line_type": "ul", "section": "Ingredients", "text": "Tatashe (red bell pepper), blended" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups toasted sesame seeds (ridi)" }, { "line_type": "ul", "section": "Ingredients", "text": "3 cooking spoons palm oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Onion, sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "2 medium-sized dried smoked fish" }, { "line_type": "ul", "section": "Ingredients", "text": "Alayyahu (spinach)" }, { "line_type": "ol", "section": "Procedure", "text": "Boil the meat with chopped onion and seasoning cube." }, { "line_type": "ol", "section": "Procedure", "text": "Blend the toasted sesame seeds until smooth." }, { "line_type": "ol", "section": "Procedure", "text": "Heat the palm oil in a pot, and add sliced onions and blended peppers. Fry until the onions are softened." }, { "line_type": "ol", "section": "Procedure", "text": "Add the beef and beef stock. Add the fish, cover, and simmer until the sauce becomes thick." }, { "line_type": "ol", "section": "Procedure", "text": "Mix in the ground sesame seed. Cook, stirring, for 10 minutes. Add a little water if the soup is too thick." }, { "line_type": "ol", "section": "Procedure", "text": "Add the spinach, and turn off the heat." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with tuwo shinkafa, pounded yam, cooked wheat, or any swallow of your choice." } ], "title": "Miyan Ridi (Nigerian Sesame Soup)", "url": "https://en.wikibooks.org/wiki/Cookbook:Miyan_Ridi_(Nigerian_Sesame_Soup)" }

{ "infobox": { "category": "/wiki/Category:Soup_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Miyan shuwaka is a bitterleaf soup eaten in the northern part of Nigeria." }, { "line_type": "ul", "section": "Ingredients", "text": "Meat" }, { "line_type": "ul", "section": "Ingredients", "text": "Bitter leaf (fresh or dried)" }, { "line_type": "ul", "section": "Ingredients", "text": "Onion, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Ground fresh red chile pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Ground tomatoes" }, { "line_type": "ul", "section": "Ingredients", "text": "Palm oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Fermented locust beans (daddawa)" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ol", "section": "Procedure", "text": "Boil the meat in a pot of water for a few minutes." }, { "line_type": "ol", "section": "Procedure", "text": "If using fresh bitter leaf, wash with salt and squeeze to reduce the bitterness." }, { "line_type": "ol", "section": "Procedure", "text": "Fry the onion, pepper, and tomatoes in a pot of oil for 5 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Combine the fried mixture and meat in a pot with the bitter leaf. Add enough water to cover." }, { "line_type": "ol", "section": "Procedure", "text": "Add the daddawa, stir the soup well, and cook for 3 more minutes over low heat. Season with salt to taste." } ], "title": "Miyan Shuwaka (Hausa Bitter Leaf Soup)", "url": "https://en.wikibooks.org/wiki/Cookbook:Miyan_Shuwaka_(Hausa_Bitter_Leaf_Soup)" }

{ "infobox": { "category": "/wiki/Category:Soup_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Miyan taushe (pumpkin stew) is a popular soup in northern Nigeria. It can be served as stew or soup and eaten with tuwo, fufu, wheat, or rice." }, { "line_type": "ul", "section": "Ingredients", "text": "Nigerian pumpkin" }, { "line_type": "ul", "section": "Ingredients", "text": "Meat (beef or goat), washed and cut in pieces" }, { "line_type": "ul", "section": "Ingredients", "text": "Onions, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt, to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Seasoning/stock cube" }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh habanero pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Dawadawa" }, { "line_type": "ul", "section": "Ingredients", "text": "2–3 cooking spoons vegetable oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Tomato paste" }, { "line_type": "ul", "section": "Ingredients", "text": "Groundnut" }, { "line_type": "ul", "section": "Ingredients", "text": "Stockfish" }, { "line_type": "ul", "section": "Ingredients", "text": "Ground crayfish" }, { "line_type": "ul", "section": "Ingredients", "text": "Smoked Titus fish" }, { "line_type": "ul", "section": "Ingredients", "text": "Vegetables of your choice, washed and sliced" }, { "line_type": "ol", "section": "Procedure", "text": "Add the meat, onions, salt, and seasoning cube to a pot over medium heat. Stir, and cook in its own juice." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the skin from the pumpkin, and cut it into cubes." }, { "line_type": "ol", "section": "Procedure", "text": "Add the pumpkin pieces to the meat, and add enough water to cover the pumpkin. Simmer until the meat and pumpkin are tender." }, { "line_type": "ol", "section": "Procedure", "text": "Blend onions, habanero pepper, and dawa dawa to a smooth paste." }, { "line_type": "ol", "section": "Procedure", "text": "Heat vegetable oil in a saucepan over medium heat. Sprinkle in some salt, then add the blended pepper mix, and some tomato paste. Stir well, cover, and cook for about 10–12 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the softened pumpkin from the boiling meat. Blend the pumpkin and the groundnut into a very smooth paste." }, { "line_type": "ol", "section": "Procedure", "text": "Add the stockfish, ground crayfish, dried prawns, smoked Titus fish, and fried pepper mix to the meat." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the blended pumpkin and groundnut mixture. Cover, and simmer for a few minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Add the sliced vegetables. If the soup is too thick, loosen it by adding some water. Stir and check for salt." }, { "line_type": "ol", "section": "Procedure", "text": "When you have gotten the consistency you want, turn off the heat." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with tuwo shinkafa or any other swallow of your choice." } ], "title": "Miyan Taushe (Nigerian Pumpkin Soup)", "url": "https://en.wikibooks.org/wiki/Cookbook:Miyan_Taushe_(Nigerian_Pumpkin_Soup)" }

{ "infobox": { "category": "/wiki/Category:Soup_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Miyan yakuwa is a sour Nigerian soup made from roselle hibiscus leaves. It is consumed in northern Nigeria and served with tuwo or rice." }, { "line_type": "ul", "section": "Ingredients", "text": "Vegetable oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Meat" }, { "line_type": "ul", "section": "Ingredients", "text": "Maggi cubes" }, { "line_type": "ul", "section": "Ingredients", "text": "Onions" }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh chile pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh tomato" }, { "line_type": "ul", "section": "Ingredients", "text": "Garlic" }, { "line_type": "ul", "section": "Ingredients", "text": "Ground peanuts" }, { "line_type": "ul", "section": "Ingredients", "text": "Water" }, { "line_type": "ul", "section": "Ingredients", "text": "Roselle (yakuwa) leaves" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste." }, { "line_type": "ol", "section": "Procedure", "text": "Heat some vegetable oil in a pot. Add the meat, onions, and maggi cubes. Fry for a few minutes until the meat is browned." }, { "line_type": "ol", "section": "Procedure", "text": "Blend the fresh peppers, tomatoes, and garlic to a paste. Add to the meat mixture, and cook for a few minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Add the ground peanuts. Add seasoning cubes, water, and sorrel leaves. Bring to a boil, then simmer for a few minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Adjust the seasoning to taste. Serve with rice or tuwo." } ], "title": "Miyan Yakuwa (Nigerian Hibiscus Leaf Soup)", "url": "https://en.wikibooks.org/wiki/Cookbook:Miyan_Yakuwa_(Nigerian_Hibiscus_Leaf_Soup)" }

{ "infobox": { "category": "/wiki/Category:Soup_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Miyan zogale (\"moringa soup\") is a northern Nigerian dish featuring moringa leaves and groundnuts. The use of groundnut gives the soup a unique taste, and the soup goes well with tuwo shinkafa and other swallows. If needed, ugwu or spinach leaves can be used instead of moringa leaves." }, { "line_type": "ul", "section": "Ingredients", "text": "Zogale leaves, washed" }, { "line_type": "ul", "section": "Ingredients", "text": "Raw groundnuts, shelled" }, { "line_type": "ul", "section": "Ingredients", "text": "Beef, washed and cut into pieces" }, { "line_type": "ul", "section": "Ingredients", "text": "Seasoning/stock cubes, crushed" }, { "line_type": "ul", "section": "Ingredients", "text": "Smoked dryfish, washed and deboned" }, { "line_type": "ul", "section": "Ingredients", "text": "Palm oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Onion, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "Tomatoes, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh pepper, diced and ground to a paste" }, { "line_type": "ul", "section": "Ingredients", "text": "Yaji (suya spice)" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Equipment", "text": "Stove" }, { "line_type": "ul", "section": "Equipment", "text": "Pot" }, { "line_type": "ul", "section": "Equipment", "text": "Knife" }, { "line_type": "ul", "section": "Equipment", "text": "Bowl" }, { "line_type": "ol", "section": "Procedure", "text": "Boil the zogale leaves for about 10 minutes. Drain and set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Soak the groundnuts in hot water (you can use the hot water drained from zogale leaves). Drain water, and peel off the groundnut skins." }, { "line_type": "ol", "section": "Procedure", "text": "Grind the groundnuts to a paste." }, { "line_type": "ol", "section": "Procedure", "text": "Combine meat, onion, and seasoning cubes in a pot. Cook for about 15 minutes over medium heat." }, { "line_type": "ol", "section": "Procedure", "text": "Cover the meat with water, add the smoked fish, and continue to cook." }, { "line_type": "ol", "section": "Procedure", "text": "Heat palm oil in a clean pot. Add the diced tomatoes, onions, and the pepper paste. Fry for 5 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Add the groundnut paste, cooked meat and fish, yaji, and some cube seasoning. Stir gently, and cook for about 10 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Add the zogale leaves, and let steam for about 5 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from heat, and serve with tuwo masara, burabisko, or tuwo shinkafa." } ], "title": "Miyan Zogale (Nigerian Moringa Soup)", "url": "https://en.wikibooks.org/wiki/Cookbook:Miyan_Zogale_(Nigerian_Moringa_Soup)" }

{ "infobox": { "category": "/wiki/Category:Soup_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Moambe is a delicious and popular dish from Central and West Africa. This rich and flavorful soup is made from palm nuts and typically includes an assortment of meats, vegetables, and spices. It is often served with a side of fufu, rice, or plantains." }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups palm nuts (either fresh, frozen, or canned)" }, { "line_type": "ul", "section": "Ingredients", "text": "2–3 tablespoons red palm oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 medium-sized onion, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "2–3 cloves of garlic, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "1–2 pounds meat (chicken, beef, or goat), cut into bite-sized pieces" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon ground ginger" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon ground garlic" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon ground black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup fresh or frozen okra, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1–2 cups pumpkin or spinach leaves, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1 smoked fish (optional), deboned and flaked" }, { "line_type": "ul", "section": "Ingredients", "text": "1–2 scotch bonnet or habanero peppers, deseeded and chopped (adjust to your desired spiciness)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon ground crayfish (optional)" }, { "line_type": "ul", "section": "Equipment", "text": "Large cooking pot" }, { "line_type": "ul", "section": "Equipment", "text": "Blender or food processor" }, { "line_type": "ul", "section": "Equipment", "text": "Wooden spoon or ladle" }, { "line_type": "ul", "section": "Equipment", "text": "Knife for chopping" }, { "line_type": "ul", "section": "Equipment", "text": "Cutting board" }, { "line_type": "ol", "section": "Procedure", "text": "If using fresh palm nuts, crack them open and remove the kernels." }, { "line_type": "ol", "section": "Procedure", "text": "Place the kernels in a pot, cover them with water, and bring to a boil. Simmer for 30 minutes to soften the nuts." }, { "line_type": "ol", "section": "Procedure", "text": "Drain the nuts and transfer them to a blender or food processor. Add a cup of water and blend until smooth. Strain the mixture through a fine-mesh sieve to remove any remaining solids. Set aside." }, { "line_type": "ol", "section": "Procedure", "text": "In the same pot, heat the red palm oil over medium heat. Add the chopped onions and minced garlic. Sauté until fragrant and translucent." }, { "line_type": "ol", "section": "Procedure", "text": "Add the meat pieces and cook until browned on all sides." }, { "line_type": "ol", "section": "Procedure", "text": "Season with ground ginger, ground garlic, ground black pepper, and salt. Stir well to coat the meat evenly." }, { "line_type": "ol", "section": "Procedure", "text": "Pour the strained palm nut mixture into the pot with the meat. Stir well to combine. Add enough water to achieve your desired consistency. Moambe is typically thick, so adjust accordingly." }, { "line_type": "ol", "section": "Procedure", "text": "Cover the pot and let the soup simmer on low heat for about 30 minutes to allow the flavors to meld together." }, { "line_type": "ol", "section": "Procedure", "text": "Add the chopped okra, pumpkin or spinach leaves, and flaked smoked fish (if using). Stir gently to combine." }, { "line_type": "ol", "section": "Procedure", "text": "Add the chopped scotch bonnet or habanero peppers, adjusting the quantity to suit your taste." }, { "line_type": "ol", "section": "Procedure", "text": "Sprinkle in the ground crayfish (if using) and stir again. Continue simmering the soup for an additional 10–15 minutes until the vegetables are tender." }, { "line_type": "ol", "section": "Procedure", "text": "Taste the soup and adjust the salt and spices according to your preference. Once the flavors have melded and the soup has thickened, it is ready to be served." }, { "line_type": "ul", "section": "Note, tips, and variations", "text": "The quantities of ingredients and cooking times can be adjusted based on your personal preference and the number of servings you intend to make." } ], "title": "Moambe (Palm Nut Soup)", "url": "https://en.wikibooks.org/wiki/Cookbook:Moambe_(Palm_Nut_Soup)" }

{ "infobox": { "category": "/wiki/Category:Dessert_recipes", "difficulty": 2, "servings": null, "time": "5 or 10 minutes" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 cups (2 sticks) butter, softened" }, { "line_type": "ul", "section": "Ingredients", "text": "3½ cups confectioner's sugar (possibly a little more)" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup unsweetened cocoa powder" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon vanilla" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup very strong brewed coffee" }, { "line_type": "ol", "section": "Procedure", "text": "Combine butter, confectioner's sugar, cocoa, vanilla, and coffee in a medium-large bowl, mixing slowly until everything is moistened." }, { "line_type": "ol", "section": "Procedure", "text": "Beat at high speed with an electric mixer until uniform and fluffy." }, { "line_type": "ol", "section": "Procedure", "text": "If it seems a little too wet to spread, you can beat in up to ½ cup additional confectioner's sugar." } ], "title": "Mocha Buttercream", "url": "https://en.wikibooks.org/wiki/Cookbook:Mocha_Buttercream" }

{ "infobox": { "category": "/wiki/Category:Cake_recipes", "difficulty": 4, "servings": "16 slices", "time": "1 hour" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "4 tablespoon butter, melted" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup graham cracker crumbs" }, { "line_type": "ul", "section": "Ingredients", "text": "1 box (22.5 ounces) brownie mix" }, { "line_type": "ul", "section": "Ingredients", "text": "3 egg whites" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (2 sticks) butter, softened" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons instant espresso powder" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons warm water" }, { "line_type": "ul", "section": "Ingredients", "text": "1 bag Dove Rich Dark Chocolate Hearts" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup whipped cream or topping" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat oven to 350°F." }, { "line_type": "ol", "section": "Procedure", "text": "Line bottom of 9-inch springform pan with waxed paper; grease." }, { "line_type": "ol", "section": "Procedure", "text": "Add melted butter to graham cracker crumbs and press into bottom of pan." }, { "line_type": "ol", "section": "Procedure", "text": "Prepare brownie mix according to package instructions; spread over crumbs." }, { "line_type": "ol", "section": "Procedure", "text": "Bake until firm, approximately 35 to 50 minutes, until a toothpick inserted in the center comes out clean." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from oven to a wire rack; cool completely and remove from pan." }, { "line_type": "ol", "section": "Procedure", "text": "Whisk egg whites and sugar together in a bowl over simmering water until sugar is dissolved." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from heat; using electric mixer, whip until fluffy and cooled." }, { "line_type": "ol", "section": "Procedure", "text": "Add butter one nugget at a time while continuing to beat." }, { "line_type": "ol", "section": "Procedure", "text": "Dissolve espresso powder in warm water." }, { "line_type": "ol", "section": "Procedure", "text": "Beat espresso into frosting." }, { "line_type": "ol", "section": "Procedure", "text": "Frost top and sides of cake." }, { "line_type": "ol", "section": "Procedure", "text": "Snip small corner of a resealable plastic bag; place whipped cream inside." }, { "line_type": "ol", "section": "Procedure", "text": "Pipe 3 rosettes around outside edges of cake." }, { "line_type": "ol", "section": "Procedure", "text": "Place a chocolate heart atop each rosette." }, { "line_type": "ol", "section": "Procedure", "text": "Place 8 chocolate hearts in a small resealable plastic bag." }, { "line_type": "ol", "section": "Procedure", "text": "Microwave until melted, about 15 seconds." }, { "line_type": "ol", "section": "Procedure", "text": "Cut a corner of the bag; randomly drizzle chocolate on dessert plates." }, { "line_type": "ol", "section": "Procedure", "text": "Place a cake wedge on each plate." } ], "title": "Mocha Delight", "url": "https://en.wikibooks.org/wiki/Cookbook:Mocha_Delight" }

{ "infobox": { "category": "/wiki/Category:Frosting_and_icing_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Mocha icing is traditionally used to frost hot milk cake or other cakes." }, { "line_type": "ul", "section": "Ingredients", "text": "6 Tbsp (90 ml) butter" }, { "line_type": "ul", "section": "Ingredients", "text": "4 Tbsp (60 ml) cocoa powder" }, { "line_type": "ul", "section": "Ingredients", "text": "3 Tbsp (45 ml) strong brewed coffee" }, { "line_type": "ul", "section": "Ingredients", "text": "1 Tbsp (15 ml) vanilla extract" }, { "line_type": "ul", "section": "Ingredients", "text": "About 2 cups (480 ml) icing sugar" }, { "line_type": "ol", "section": "Procedure", "text": "An hour before baking the cake, take the butter out of the refrigerator to reach room temperature." }, { "line_type": "ol", "section": "Procedure", "text": "Cream the butter." }, { "line_type": "ol", "section": "Procedure", "text": "Add the cocoa and liquids alternately. Then. add the sugar alternately with the liquids." }, { "line_type": "ol", "section": "Procedure", "text": "Stop at spreading consistency even if you have not used all the sugar." }, { "line_type": "ol", "section": "Procedure", "text": "Spread on a hot milk cake or other cake." } ], "title": "Mocha Icing", "url": "https://en.wikibooks.org/wiki/Cookbook:Mocha_Icing" }

{ "infobox": { "category": "/wiki/Category:Sauce_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 shallot or small onion, very finely minced OR ¼ tsp onion powder" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp fresh tarragon, minced OR ½ tsp dried tarragon" }, { "line_type": "ul", "section": "Ingredients", "text": "6 tbsp butter, softened" }, { "line_type": "ul", "section": "Ingredients", "text": "4 tbsp real mayonnaise" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper" }, { "line_type": "ol", "section": "Procedure", "text": "If using onion powder and dried tarragon, combine them with 2 tbsp water in a microwaveable measuring cup or small bowl. Microwave for about 6 seconds, then set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Soften the butter in the microwave, stopping the oven every 5 seconds to mash and stir the butter until it is very soft but not liquid." }, { "line_type": "ol", "section": "Procedure", "text": "In a small bowl or glass measuring cup, microwave the mayonnaise for 5 seconds." }, { "line_type": "ol", "section": "Procedure", "text": "Remove mayonnaise from the microwave, and beat in the butter a teaspoonful at a time." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the onion, tarragon, and pepper." }, { "line_type": "ol", "section": "Procedure", "text": "Test the temperature; if it is not warm enough, heat it for 6 seconds at a time in the microwave, stirring each time. Do not overheat or it might separate; it should be warm not hot." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The same method may be used to make a mock hollandaise sauce, omitting the herbs and adding a teaspoonful of lemon juice." } ], "title": "Mock Béarnaise Sauce", "url": "https://en.wikibooks.org/wiki/Cookbook:Mock_B%C3%A9arnaise_Sauce" }

{ "infobox": { "category": "/wiki/Category:Sauce_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Hollandaise sauce is a warm emulsion of clarified butter and lemon juice using egg yolk to bind them. This recipe is not exactly Hollandaise but tastes exactly the same and almost never fails. This recipe also does not require a double boiler which is often a handicap in preparing Hollandaise." }, { "line_type": "ul", "section": "Ingredients", "text": "1½ sticks butter (170 g or ¾ cup), cut into small pieces" }, { "line_type": "ul", "section": "Ingredients", "text": "2 egg yolks" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp lemon juice" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp water" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ tsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ tsp cayenne pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp parsley" }, { "line_type": "ol", "section": "Procedure", "text": "Heat the butter until it melts, taking care not to burn the butter. Once melted, allow to cool until solids appear on the top." }, { "line_type": "ol", "section": "Procedure", "text": "Skim off the milk solids, and keep the clarified butter warm/liquid (in a hot cup will do fine)." }, { "line_type": "ol", "section": "Procedure", "text": "Put egg yolks, lemon juice, water, salt and cayenne pepper into a non-reactive saucepan, and beat until smooth." }, { "line_type": "ol", "section": "Procedure", "text": "Heat over very low heat, beating constantly with a whisk. If the egg starts to solidify, remove from heat, and do not stop whisking." }, { "line_type": "ol", "section": "Procedure", "text": "When the whisk forms streaks in the bottom of the pan (around 8 minutes), add clarified butter, one teaspoon at a time to begin with, adding more as it combines. Adding the butter too quickly will make the sauce split, and you will have to start over. The sauce should thicken as butter is added—when it is the desired thickness, remove from the heat." }, { "line_type": "ol", "section": "Procedure", "text": "Add optional parsley and serve." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Never use aluminium tools. Aluminium will react with the acid in the lemon juice, discoloring the sauce and giving it an unpleasant taste," }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If any indication of burning is evident, remove pan from heat and whisk rapidly. If that is not enough, dunk the pan into cold water." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Using clarified butter will allow for a better (easier) emulsion, although much of the flavour in butter comes from those milk solids not found in clarified butter." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "For a more traditional recipe, whisk the egg yolks over a double boiler in which the water is hot rather than boiling (i.e., start off simmering, do it off the heat). Add the butter one piece at a time, making sure each piece is fully incorporated into the sauce before adding the next. Finish off by adding lemon juice." } ], "title": "Mock Hollandaise Sauce I", "url": "https://en.wikibooks.org/wiki/Cookbook:Mock_Hollandaise_Sauce_I" }

{ "infobox": { "category": "/wiki/Category:Sauce_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "200 g butter" }, { "line_type": "ul", "section": "Ingredients", "text": "200 ml double cream" }, { "line_type": "ul", "section": "Ingredients", "text": "6–8 egg yolks" }, { "line_type": "ul", "section": "Ingredients", "text": "Black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Ground nutmeg" }, { "line_type": "ol", "section": "Procedure", "text": "Melt the butter—it should not get brown, just melted." }, { "line_type": "ol", "section": "Procedure", "text": "Add the cream and the egg yolks." }, { "line_type": "ol", "section": "Procedure", "text": "Add the pepper and the nutmeg." }, { "line_type": "ol", "section": "Procedure", "text": "Heat up with a finger in the sauce and do not stop mixing." }, { "line_type": "ol", "section": "Procedure", "text": "When you cannot bear the heat, remove from the heat and serve." } ], "title": "Mock Hollandaise Sauce II", "url": "https://en.wikibooks.org/wiki/Cookbook:Mock_Hollandaise_Sauce_II" }

{ "infobox": { "category": "/wiki/Category:Sandwich_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "12 oz thinly sliced cooked corned beef or deli corned beef or pastrami" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp butter, softened" }, { "line_type": "ul", "section": "Ingredients", "text": "8 slices rye or pumpernickel or sourdough bread" }, { "line_type": "ul", "section": "Ingredients", "text": "8 slices Swiss cheese" }, { "line_type": "ul", "section": "Ingredients", "text": "1½ cups sauerkraut, well drained" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup Thousand Island dressing" }, { "line_type": "ol", "section": "Procedure", "text": "Lightly spread butter on one side of each bread slice." }, { "line_type": "ol", "section": "Procedure", "text": "Heat large non-stick skillet over medium heat until hot." }, { "line_type": "ol", "section": "Procedure", "text": "Place 2 bread slices, butter side down, in skillet." }, { "line_type": "ol", "section": "Procedure", "text": "Top each bread slice with 2 slices cheese, 1 tablespoon dressing, 3 ounces corned beef, and ¼ of the sauerkraut." }, { "line_type": "ol", "section": "Procedure", "text": "Top sandwich with bread slice, butter side up." }, { "line_type": "ol", "section": "Procedure", "text": "Cook sandwiches 4–6 minutes or until bread is golden brown and cheese is melted, turning once." }, { "line_type": "ol", "section": "Procedure", "text": "Repeat with remaining sandwiches." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with additional Thousand Island dressing, if desired." } ], "title": "Modern Reuben Sandwich", "url": "https://en.wikibooks.org/wiki/Cookbook:Modern_Reuben_Sandwich" }

{ "infobox": { "category": "/w/index.php?title=Category:Flatbread_recipes&action=edit&redlink=1", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Mofletta is a thin, crepe-like pancake made by communities in North Africa, and made popular in Israel." }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp dry yeast" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pinch of sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup warm water" }, { "line_type": "ul", "section": "Ingredients", "text": "250 g wheat flour" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp sea salt" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp of olive oil, plus a little extra for pan-frying" }, { "line_type": "ul", "section": "Ingredients", "text": "Butter" }, { "line_type": "ul", "section": "Ingredients", "text": "Honey" }, { "line_type": "ol", "section": "Procedure", "text": "Dissolve the yeast and sugar in the water. Let rest in a warm place for 10–15 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Combine flour, salt, and 1 tablespoon of oil in a bowl. Stir in the yeast mixture to make a dough." }, { "line_type": "ol", "section": "Procedure", "text": "Knead the dough on a flat, flour-dusted surface until smooth and elastic." }, { "line_type": "ol", "section": "Procedure", "text": "Return dough to the bowl and pour the remaining tablespoon of oil onto it, rolling the dough in the bowl until it becomes oiled." }, { "line_type": "ol", "section": "Procedure", "text": "Cover the dough with a tea towel and leave in a warm place until it rises." }, { "line_type": "ol", "section": "Procedure", "text": "Divide the dough into smaller equal portions, and begin to roll the rounded portions out on an oiled work-surface, making them as thin as possible." }, { "line_type": "ol", "section": "Procedure", "text": "Heat a frying pan over medium heat, and grease the bottom with a little oil." }, { "line_type": "ol", "section": "Procedure", "text": "Fry the rolled-out dough portions one at a time until they are lightly browned on one side. Flip over and cook until browned on the second side." }, { "line_type": "ol", "section": "Procedure", "text": "Keep the finished mofletta in a stack, covered with a cloth to retain heat and moisture." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with butter and honey." } ], "title": "Mofletta (Maghrebi Pancake)", "url": "https://en.wikibooks.org/wiki/Cookbook:Mofletta_(Maghrebi_Pancake)" }

{ "infobox": { "category": "/wiki/Category:Soup_recipes", "difficulty": 1, "servings": "4", "time": "20 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Mohingha is a traditional Burmese dish made of colored soup with rice vermicelli. Here is a modern-day recipe. It is recommended that you top your mohingha with onion slices and Naga viper peppers; however, the use of Tabasco habanero Pepper sauce, fish fingers, and ginger is also acceptable." }, { "line_type": "ul", "section": "Ingredients", "text": "5 tsp sunflower oil" }, { "line_type": "ul", "section": "Ingredients", "text": "10 garlic cloves" }, { "line_type": "ul", "section": "Ingredients", "text": "30 ml lemonade" }, { "line_type": "ul", "section": "Ingredients", "text": "70 g Mohingha soup powder" }, { "line_type": "ul", "section": "Ingredients", "text": "⅞ cups boiling water" }, { "line_type": "ul", "section": "Ingredients", "text": "100 g jalapeno peppers, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp ketchup" }, { "line_type": "ul", "section": "Ingredients", "text": "60 g instant rice vermicelli" }, { "line_type": "ol", "section": "Instructions", "text": "In a large bowl, mix sunflower oil, garlic cloves, soup powder, and lemonade for 3 minutes." }, { "line_type": "ol", "section": "Instructions", "text": "In a small bowl, mix boiling water, diced jalapeño peppers, and ketchup for 5 minutes." }, { "line_type": "ol", "section": "Instructions", "text": "Combine both mixtures, and continue mixing for 2 ½ minutes." }, { "line_type": "ol", "section": "Instructions", "text": "Add rice vermicelli to the bowl; cover it and wait for 10 minutes." }, { "line_type": "ol", "section": "Instructions", "text": "Top it with toppings as desired." } ], "title": "Mohingha (Burmese Fish Noodle Soup)", "url": "https://en.wikibooks.org/wiki/Cookbook:Mohingha_(Burmese_Fish_Noodle_Soup)" }

{ "infobox": { "category": "/wiki/Category:Bean_recipes", "difficulty": 3, "servings": "4", "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Moin moin, also called moimoi or moyin moyin, is a traditional West African (particularly Nigerian) dish based on black-eyed peas or other beans. It is usually conical or cylindrical in shape, depending on the type of mould used. Some use small baking tins as the mould, while others use light transparent nylon bags. Traditionally, however, the moin-moin is wrapped in leaves of the Yoruba soft cane (Thaumatococcus daniellii). The leaves give the dish a sweetish aftertaste." }, { "line_type": "ul", "section": "Ingredients", "text": "About 2 milk tins of black-eyed peas, or other beans" }, { "line_type": "ul", "section": "Ingredients", "text": "Water" }, { "line_type": "ul", "section": "Ingredients", "text": "Bell peppers, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "Scotch bonnet chile peppers, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "Onion, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "About 2–3 tbsp palm or vegetable oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Seasoning cubes to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Hard-boiled eggs (optional), cut in quarters" }, { "line_type": "ul", "section": "Ingredients", "text": "Dried or fresh fish (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Beef (optional), in chunks or minced" }, { "line_type": "ul", "section": "Ingredients", "text": "Liver (optional)" }, { "line_type": "ul", "section": "Equipment", "text": "Oven" }, { "line_type": "ul", "section": "Equipment", "text": "Grinding machine" }, { "line_type": "ul", "section": "Equipment", "text": "Pot" }, { "line_type": "ul", "section": "Equipment", "text": "Spoon" }, { "line_type": "ul", "section": "Equipment", "text": "Bowl" }, { "line_type": "p", "section": "Procedure", "text": "Traditionally, moin moin is steamed rather than baked. Steaming is the most common method used to cook moin moin and is considered the traditional way of preparing the dish. However, some people have adapted the recipe and started baking moin moin instead of steaming it. Baking moin moin gives it a slightly different texture and flavour compared to steaming. Baking can make the moin moin denser and drier than the steamed version. Both methods are covered below." }, { "line_type": "ol", "section": "Procedure", "text": "Place the beans in a large container. Cover them with water, and soak for about 1 hour." }, { "line_type": "ol", "section": "Procedure", "text": "Blend all the peppers with the onion to make a smooth paste." }, { "line_type": "ol", "section": "Procedure", "text": "Prepare foil or empty cans as molds for cooking.\nIf using empty cans, make sure their interior is clean, and lightly greased.\nIf using foil:\nTear off about 1 foot (30 cm) of the foil.\nFold the foil in half.\nOne of the edges is closed and fine. For two of the other edges, roll them a few times over to make sure they will take the weight of the mixture (at least an inch-worth of rolling).\nWhen you are done, the foil will look like rectangles with only one edge open." }, { "line_type": "ol", "section": "Procedure", "text": "If using empty cans, make sure their interior is clean, and lightly greased." }, { "line_type": "ol", "section": "Procedure", "text": "If using foil:\nTear off about 1 foot (30 cm) of the foil.\nFold the foil in half.\nOne of the edges is closed and fine. For two of the other edges, roll them a few times over to make sure they will take the weight of the mixture (at least an inch-worth of rolling).\nWhen you are done, the foil will look like rectangles with only one edge open." }, { "line_type": "ol", "section": "Procedure", "text": "Tear off about 1 foot (30 cm) of the foil." }, { "line_type": "ol", "section": "Procedure", "text": "Fold the foil in half." }, { "line_type": "ol", "section": "Procedure", "text": "One of the edges is closed and fine. For two of the other edges, roll them a few times over to make sure they will take the weight of the mixture (at least an inch-worth of rolling)." }, { "line_type": "ol", "section": "Procedure", "text": "When you are done, the foil will look like rectangles with only one edge open." }, { "line_type": "ol", "section": "Procedure", "text": "Rub the beans between your hands to peel the skin off. The skin should float to the top of the container. Keep doing this until you have most of the skin off the beans." }, { "line_type": "ol", "section": "Procedure", "text": "Grind the beans into a smooth, finely-ground, mostly-liquid paste." }, { "line_type": "ol", "section": "Procedure", "text": "Add blended mix of scotch bonnet peppers, bell peppers and onions, a few teaspoons of oil, a little salt, and the optional ingredients as desired." }, { "line_type": "ol", "section": "Procedure", "text": "Transfer the mixture into the intended mould:\nIf using cans, simply pour some of the batter into the cans, making sure you leave enough room for the moin moin to expand.\nIf using foil, pour some of the batter into the foil, and then close up the last edge of the foil by rolling it securely.\nIf using the leaves, wrap the leaves into an open cone. Fold the bottom of the cone to prevent the mix from leaking out. Place some of the mixture to fill half the cone. Roll the top of the cone and fold it. Place the cone in such a way as to keep the folded portion flat against the cooking surface, which should also be lined with the leaves." }, { "line_type": "ol", "section": "Procedure", "text": "If using cans, simply pour some of the batter into the cans, making sure you leave enough room for the moin moin to expand." }, { "line_type": "ol", "section": "Procedure", "text": "If using foil, pour some of the batter into the foil, and then close up the last edge of the foil by rolling it securely." }, { "line_type": "ol", "section": "Procedure", "text": "If using the leaves, wrap the leaves into an open cone. Fold the bottom of the cone to prevent the mix from leaking out. Place some of the mixture to fill half the cone. Roll the top of the cone and fold it. Place the cone in such a way as to keep the folded portion flat against the cooking surface, which should also be lined with the leaves." }, { "line_type": "ol", "section": "Procedure", "text": "Bring water to boil in a large pot. The water should at least cover the bottom of the pot. Less water is needed if you use the leaves. Add the filled moin moin molds." }, { "line_type": "ol", "section": "Procedure", "text": "Leave the moin moin to steam for at least 30 minutes until it solidifies." }, { "line_type": "ol", "section": "Procedure", "text": "Remove them from the cans or the foil before serving." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with rice, meat, custard, pap or other side dishes as desired." }, { "line_type": "ol", "section": "Procedure", "text": "Grind the peeled beans alongside the pepper and onion to give a smooth paste." }, { "line_type": "ol", "section": "Procedure", "text": "Add grounded Maggi, salt, and vegetable oil to the paste, and stir with a wooden spoon to make the ingredients uniform." }, { "line_type": "ol", "section": "Procedure", "text": "Preheat oven to 200°C (390°F)." }, { "line_type": "ol", "section": "Procedure", "text": "Rub vegetable oil in the muffin cups and pour the moi moi mixture inside." }, { "line_type": "ol", "section": "Procedure", "text": "Fold aluminum foil to the sides of the up to prevent the moi moi from drying up." }, { "line_type": "ol", "section": "Procedure", "text": "Pour water in an oven tray and place the muffin cups in the tray" }, { "line_type": "ol", "section": "Procedure", "text": "Bake for 45 minutes, replenishing the water as necessary to prevent it from drying up." }, { "line_type": "ol", "section": "Procedure", "text": "Leave to cool down and remove from oven when done." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Some people recommend lightly grinding the beans before soaking them to make it easier to remove the skin." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Some variants of this dish call for minimal or no removal of the beans' skins. The resulting moin moin is thicker than usual, and somewhat harder to digest." } ], "title": "Moin Moin (Nigerian Bean Pudding)", "url": "https://en.wikibooks.org/wiki/Cookbook:Moin_Moin_(Nigerian_Bean_Pudding)" }

{ "infobox": { "category": "/wiki/Category:Cookie_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "These cookies can be considered gingerbread cookies, and originally were named as such. They resemble the molasses cookies made by Archway; they use relatively little ginger and are thus not as spicy hot as gingerbread cookies from many other recipes. They are usually somewhat soft and not at all gooey, being halfway between crumbly and chewy. They are generally not crisp, but can be slightly crisp if thoroughly cooked. The recipe works for both drop cookies and rolled cookies, with a bit of adjustment to the amount of flour." }, { "line_type": "p", "section": null, "text": "The known history of this recipe starts from eavesdropping on a party-line telephone during the early 1900s. The age of this recipe appears to explain many odd features. At the time, baking powder did not exist. Thus this recipe uses baking soda, with sour milk (now created via vinegar, so don't panic) as the acid. Ginger would have been expensive. The recipe originally called for an undefined amount of flour that turned out to be around 8 cups (½ gallon), which would feed a family of a dozen or so. The recipe has been cut in half for the benefit of less-productive parents." }, { "line_type": "ul", "section": "Ingredients", "text": "½ tablespoon vinegar" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup milk (minus ½ tablespoon for the vinegar)" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup (8 tablespoons) shortening" }, { "line_type": "ul", "section": "Ingredients", "text": "1 egg" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup molasses" }, { "line_type": "ul", "section": "Ingredients", "text": "4 cups flour" }, { "line_type": "ul", "section": "Ingredients", "text": "2 teaspoon baking soda" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ teaspoon cinnamon" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ teaspoon ginger" }, { "line_type": "ul", "section": "Ingredients", "text": "Toppings (walnuts, raisins, etc.)" }, { "line_type": "ol", "section": "Procedure", "text": "Grease or parchment-line some cookie sheets." }, { "line_type": "ol", "section": "Procedure", "text": "Combine the vinegar and milk." }, { "line_type": "ol", "section": "Procedure", "text": "Combine the baking soda, cinnamon, ginger, and 2½ cups of flour." }, { "line_type": "ol", "section": "Procedure", "text": "Cream together the sugar and shortening until well-combined, then beat in the molasses and egg until smooth." }, { "line_type": "ol", "section": "Procedure", "text": "Alternately mix in the dry and milk mixtures, starting and ending with the dry mixture." }, { "line_type": "ol", "section": "Procedure", "text": "Bit by bit, mix in more flour as needed. For drop cookies, you might not add any more. For rolled cookies produced without refrigeration, you are likely to need an extra 1½ cup for a total of 4 cups. Refrigeration can reduce this slightly." }, { "line_type": "ol", "section": "Procedure", "text": "Chill the batter in the refrigerator for at least 1 hour." }, { "line_type": "ol", "section": "Procedure", "text": "Form the cookies.\nIf making drop cookies, scoop some batter onto the prepared cookie sheet. Using a bit of sugar to prevent sticking, squish the cookie with a glass. Press some toppings into the top of the cookie.\nPlop a pint-sized blob of batter onto a flour-dusted surface. Dust the top of the dough with flour as you squish it down, then roll it out. A cold marble rolling pin is suggested. Cut out shapes, then place them on the cookie sheet. The unused dough may be put back into the mix; note that this increases the proportion of flour." }, { "line_type": "ol", "section": "Procedure", "text": "If making drop cookies, scoop some batter onto the prepared cookie sheet. Using a bit of sugar to prevent sticking, squish the cookie with a glass. Press some toppings into the top of the cookie." }, { "line_type": "ol", "section": "Procedure", "text": "Plop a pint-sized blob of batter onto a flour-dusted surface. Dust the top of the dough with flour as you squish it down, then roll it out. A cold marble rolling pin is suggested. Cut out shapes, then place them on the cookie sheet. The unused dough may be put back into the mix; note that this increases the proportion of flour." }, { "line_type": "ol", "section": "Procedure", "text": "Bake cookies for 8–10 minutes at 375°F." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Softened unsalted butter may be substituted for the shortening. Lard is an even better substitute." } ], "title": "Molasses Cookies", "url": "https://en.wikibooks.org/wiki/Cookbook:Molasses_Cookies" }

{ "infobox": { "category": "/wiki/Category:Confection_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "½ cup fancy molasses" }, { "line_type": "ul", "section": "Ingredients", "text": "1 ½ cups granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 ½ Tbsp vinegar" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup water" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ tsp cream of tartar" }, { "line_type": "ul", "section": "Ingredients", "text": "4 Tbsp butter" }, { "line_type": "ul", "section": "Ingredients", "text": "⅛ tsp baking soda" }, { "line_type": "ol", "section": "Procedure", "text": "Combine molasses, sugar, vinegar and water in a heavy saucepan over medium heat." }, { "line_type": "ol", "section": "Procedure", "text": "Cook to 255–270°F (124–132°C). The hotter the syrup, the harder the final taffy will be." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from heat and stir in butter, cream of tartar, and baking soda." }, { "line_type": "ol", "section": "Procedure", "text": "Pour into buttered pan or onto marble surface, and let cool slightly." }, { "line_type": "ol", "section": "Procedure", "text": "When cool and thick enough to handle, grease your hands. Grab the candy mixture with both hands, and stretch it apart while twisting slightly. Repeat this process, pulling and twisting the candy until light in color. This pulling and twisting process incorporates air and lightens the candy." }, { "line_type": "ol", "section": "Procedure", "text": "Cut into 1-inch pieces; wrap in squares of waxed paper." } ], "title": "Molasses Taffy", "url": "https://en.wikibooks.org/wiki/Cookbook:Molasses_Taffy" }

{ "infobox": { "category": "/wiki/Category:Pork_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "4 thick-cut pork rib chops" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tsp dried rosemary" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp ground ginger" }, { "line_type": "ul", "section": "Ingredients", "text": "6 oz molasses" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp garlic powder" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ tsp cayenne pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp cider vinegar" }, { "line_type": "ul", "section": "Ingredients", "text": "2 limes, juiced" }, { "line_type": "ol", "section": "Procedure", "text": "Place pork chops in a large zip-top bag. Combine liquid ingredients and pour into bag. Marinate in the fridge for at least 30 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Take pork out of marinade. Combine dry seasonings and rub on pork. Heat your grill as high as it will go." }, { "line_type": "ol", "section": "Procedure", "text": "Boil marinade for 10 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Place pork on grill and cook 2 minutes, brushing with marinade, before rotating 90 degrees to get nice grill marks. Cook another 2 minutes, brushing." }, { "line_type": "ol", "section": "Procedure", "text": "Flip to the other side and repeat. Remove from grill and let rest for 10 minutes. Serve with additional marinade." } ], "title": "Molasses-Glazed Pork Chops", "url": "https://en.wikibooks.org/wiki/Cookbook:Molasses-Glazed_Pork_Chops" }

{ "infobox": { "category": "/wiki/Category:Soup_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Molokhia is a popular Egyptian soup made from the leaves of the jute mallow plant. It is a comforting and flavorful dish that is often enjoyed with rice or bread. Molokhia has a unique texture and a distinct earthy taste, making it a beloved staple in Egyptian cuisine." }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups fresh or frozen jute mallow (molokhia) leaves" }, { "line_type": "ul", "section": "Ingredients", "text": "4 cups vegetable or chicken broth" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 large onion, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "3 cloves garlic, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon ground cumin" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Black pepper to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Juice of 1 lemon (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Cooked rice or bread for serving" }, { "line_type": "ul", "section": "Equipment", "text": "Saucepan" }, { "line_type": "ul", "section": "Equipment", "text": "Wooden spoon or spatula" }, { "line_type": "ul", "section": "Equipment", "text": "Knife" }, { "line_type": "ul", "section": "Equipment", "text": "Cutting board" }, { "line_type": "ul", "section": "Equipment", "text": "Serving bowl or plate" }, { "line_type": "ol", "section": "Procedure", "text": "If using fresh molokhia leaves, remove any tough stems and wash the leaves thoroughly. If using frozen molokhia, thaw it according to the package instructions." }, { "line_type": "ol", "section": "Procedure", "text": "In a saucepan, heat the olive oil over medium heat. Add the finely chopped onion and minced garlic. Sauté until the onion becomes translucent and the garlic becomes fragrant." }, { "line_type": "ol", "section": "Procedure", "text": "Add the fresh or thawed molokhia leaves to the saucepan and stir well to combine with the onion and garlic mixture." }, { "line_type": "ol", "section": "Procedure", "text": "Pour in the vegetable or chicken broth, ensuring that the molokhia leaves are fully submerged." }, { "line_type": "ol", "section": "Procedure", "text": "Season the soup with ground cumin, salt, and black pepper to taste. Stir to incorporate the spices." }, { "line_type": "ol", "section": "Procedure", "text": "Bring the soup to a gentle boil, then reduce the heat to low and let it simmer for about 20–30 minutes, allowing the flavors to meld together." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the soup from the heat. Optionally, squeeze the juice of a lemon into the soup and stir well to enhance the flavors." }, { "line_type": "ol", "section": "Procedure", "text": "Serve the molokhia hot, accompanied by cooked rice or bread." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Molokhia is traditionally served with rice or bread. It can be enjoyed as a standalone soup or as part of a larger meal with additional side dishes. Some variations of molokhia include the addition of meat or poultry for added protein." } ], "title": "Molokhia (Egyptian Jute Mallow Soup)", "url": "https://en.wikibooks.org/wiki/Cookbook:Molokhia_(Egyptian_Jute_Mallow_Soup)" }

{ "infobox": { "category": "/wiki/Category:Dessert_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Monkey bread is a type of sweet pull-apart bread, typically flavored with cinnamon sugar." }, { "line_type": "ul", "section": "Ingredients", "text": "4 cans of biscuit dough, each biscuit cut into quarters" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ cup white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp cinnamon" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ cup butter or margarine" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ cup brown sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1½ tsp cinnamon" }, { "line_type": "ol", "section": "Procedure", "text": "Combine cinnamon and sugar for rolling." }, { "line_type": "ol", "section": "Procedure", "text": "Roll biscuit sections in sugar mixture, placing in greased bundt pan or high-sided cake pan. Do not pack tightly." }, { "line_type": "ol", "section": "Procedure", "text": "Bring glaze ingredients to a boil, then pour over the dough in the pan." }, { "line_type": "ol", "section": "Procedure", "text": "Bake at 350°F (175°C) for 40–50 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Invert onto plate, and serve warm." } ], "title": "Monkey Bread I", "url": "https://en.wikibooks.org/wiki/Cookbook:Monkey_Bread_I" }

{ "infobox": { "category": "/wiki/Category:Dessert_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "4 tubes of refrigerated Pillsbury Buttermilk Biscuits" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups cinnamon-sugar mixture" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup white sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup brown sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "2 sticks butter" }, { "line_type": "ul", "section": "Ingredients", "text": "Cooking spray" }, { "line_type": "ol", "section": "Procedure", "text": "Use cooking spray to fully grease inside of a bundt pan. Preheat oven to 350°F (175°C)." }, { "line_type": "ol", "section": "Procedure", "text": "Take biscuits out of can. Notice that they're cut up into 8 sections. Use scissors to cut each section into quarters, so that you have 4 pieces with each section. This should be a total of 32 pieces per can." }, { "line_type": "ol", "section": "Procedure", "text": "Put pieces into bowl with cinnamon-sugar mixture. Roll pieces until they are fully covered in cinnamon sugar. Place pieces into the bundt pan." }, { "line_type": "ol", "section": "Procedure", "text": "Melt the sugar, brown sugar, and butter together, then bring to a boil. After glaze has thickened, pour glaze on top of biscuit pieces in the bundt pan." }, { "line_type": "ol", "section": "Procedure", "text": "Bake for 25–30 minutes. Invert onto plate and serve." } ], "title": "Monkey Bread II", "url": "https://en.wikibooks.org/wiki/Cookbook:Monkey_Bread_II" }