recipe_data
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{
"infobox": {
"category": "/wiki/Category:Peanut_butter_recipes",
"difficulty": 1,
"servings": null,
"time": "2 minutes"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Template:Nutritionsummary"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 mashed banana"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tablespoons reduced-fat peanut butter"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup (250 g/8.8 oz) vanilla yoghurt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 teaspoons cinnamon sugar"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine all the ingredients until smooth."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Works well as a spread for French toast."
}
],
"title": "Monkey Butter",
"url": "https://en.wikibooks.org/wiki/Cookbook:Monkey_Butter"
} | recipes/recipe_11_000.html |
{
"infobox": {
"category": "/wiki/Category:Hamburger_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "A Monte Cristo sandwich is a sort of savory French toast sandwich. This recipe combines the traditional sandwich with the hamburger."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 pound 80/20 ground chuck"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Freshly-ground black pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Olive oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 hamburger buns, halved"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Few shots of hot sauce"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 egg, beaten"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp heavy cream"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 slices cheese"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Nonstick cooking spray"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Preheat oven to 200°F."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine the egg, hot sauce, and cream in a pie plate. Dip cut sides of buns into egg mixture. Move to a cooling rack and let sit 10 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat a medium nonstick skillet over medium heat. Grease with cooking spray."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add buns, one at a time, and cook until browned on cut side. Move to a clean plate and repeat until all buns have been cooked. Keep warm in the oven."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Form beef into 4 equal patties. Brush both sides with olive oil and sprinkle both sides liberally with salt and freshly ground black pepper."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat about 28 charcoal briquets in a large chimney starter. Once hot, disperse evenly around the bottom of a grill and reapply grate. Add patties and cook, turning often, until internal temperature reaches 145°F for medium rare, 160°F for medium, and 170°F for toast."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove to a plate, top with cheese, and cover with aluminum foil. Let rest 3 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place a patty on the bottom half of each bun. Top with upper half and serve warm."
}
],
"title": "Monte Cristo Burgers",
"url": "https://en.wikibooks.org/wiki/Cookbook:Monte_Cristo_Burgers"
} | recipes/recipe_11_001.html |
{
"infobox": {
"category": "/wiki/Category:Sandwich_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "A Monte Cristo sandwich is a sandwich composed of ham, chicken, and Swiss cheese enclosed in bread that is dipped in beaten egg and fried until golden brown. [1]"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Butter"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 slices of white bread"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Sliced lean baked ham"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Sliced cooked chicken"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Thinly-sliced Emmental cheese"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Egg batter"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Butter the first slice of bread and cover with ham and chicken."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Butter the middle slice on both sides, place on meat, and cover with cheese."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Butter the third slice and place, butter down, over cheese."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Trim crusts, then cut sandwich in two and secure with toothpicks"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Dip in light egg batter, and fry in butter on all sides until golden brown."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove toothpicks and serve with currant jelly, strawberry jam, or cranberry sauce.[2]"
},
{
"line_type": "ol",
"section": "References",
"text": "↑ Encyclopedia of American Food and Drink, John F. Mariani [Lebhar-Friedman:New York] 1999 (p. 209)"
},
{
"line_type": "ol",
"section": "References",
"text": "↑ The Brown Derby Cookbook [Doubleday & Company:Garden City NY] 1949 (p. 183)"
}
],
"title": "Monte Cristo Sandwich",
"url": "https://en.wikibooks.org/wiki/Cookbook:Monte_Cristo_Sandwich"
} | recipes/recipe_11_002.html |
{
"infobox": {
"category": "/wiki/Category:Chicken_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Cumin and Monterrey Jack cheese add a nice Mexican kick to plain chicken. Your kids will love this recipe."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 boneless skinless chicken breasts"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Olive oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Freshly-ground black pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 pinches freshly-ground cumin"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup shredded Monterrey Jack cheese"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Brush both sides of chicken with olive oil. Sprinkle liberally with salt, freshly ground black pepper, and 1 pinch of cumin."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place in a large roasting pan and insert a probe thermometer into one of the breasts. Bake in the center of a 400°F oven until internal temperature reaches 165°F."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove and sprinkle with cheese. Place back in oven until cheese is melted."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve warm."
}
],
"title": "Monterey Jack Chicken Breasts",
"url": "https://en.wikibooks.org/wiki/Cookbook:Monterey_Jack_Chicken_Breasts"
} | recipes/recipe_11_003.html |
{
"infobox": {
"category": "/wiki/Category:Soup_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Montreal Russian borscht was a prize winner in Montreal, Canada's Russian community"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "7 litres water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 can stewed tomatoes, or an equivalent amount of fresh tomatoes"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 small can tomato paste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Sugar to taste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt, to taste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 large onion, thinly sliced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1–2 cloves garlic"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "5–6 medium beets, peeled and julienned"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 medium carrots, peeled and julienned"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 potato, julienned (optional)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ large white cabbage, shredded"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Fill large stock pot with water. Add can stewed tomatoes, tomato paste, sugar, salt, onion, garlic, and beets, and boil for 20 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add carrots, cabbage, and potato."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Return to a boil and cook for 1.5 hours"
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "It's very important to remember that this particular recipe is somewhat like wine. The older it gets, the better it gets. It is recommended to let sit in refrigerator for at least two days, before serving. The difference is truly remarkable."
}
],
"title": "Montreal Russian Borscht",
"url": "https://en.wikibooks.org/wiki/Cookbook:Montreal_Russian_Borscht"
} | recipes/recipe_11_004.html |
{
"infobox": {
"category": "/wiki/Category:Spice_mix_recipes",
"difficulty": 1,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 teaspoons California garlic powder (probably any garlic powder will do)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 teaspoons coarsely-ground coriander seeds"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tablespoons coarse salt (kosher or sea)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 teaspoons dill weed"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 teaspoons paprika"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 teaspoons crushed red pepper flakes (or cayenne pepper)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 teaspoons fresh coarsely-ground black pepper"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine the ingredients, then use them to season steak. Can be stored in an airtight container for a number of months."
}
],
"title": "Montreal Steak Seasoning",
"url": "https://en.wikibooks.org/wiki/Cookbook:Montreal_Steak_Seasoning"
} | recipes/recipe_11_005.html |
{
"infobox": {
"category": "/wiki/Category:Stew_recipes",
"difficulty": 2,
"servings": "5",
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "This is a recipe for the original Bahian moqueca de peixe."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 kg fresh white fish, cut into two finger-wide strips/slices"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 lemon, juiced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 mid-sized onions, cut into circular slices"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 bell peppers (one red, one green), cut into circular slices"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 clove of garlic, pressed"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 ripe tomatoes, optionally skinned then chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 cilantro stems with leaves, finely chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "12 tablespoons Azeite de dendê (a very tasty, heavy, saffron-colored palm oil, which may not be omitted under any circumstances)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "200 ml coconut milk"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Pepper"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Leave the fish in a marinade made out of lemon juice and fine powdered pepper for at least 1 hour."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Put the fish, onions, bell peppers, garlic, tomatoes and the cilantro in numerous layers into a pot."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pour the azeite de dendê and the coconut milk over all, and boil everything for 20 minutes. From time to time, ladle/scoop the liquid from the pot's bottom to its top. Be careful, in order to not break the fish!"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Season to taste with salt."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve with white rice."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "To get the best taste you have to add more salt than you might think."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Try using coal fish."
}
],
"title": "Moqueca de Peixe (Brazilian Seafood Stew)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Moqueca_de_Peixe_(Brazilian_Seafood_Stew)"
} | recipes/recipe_11_006.html |
{
"infobox": {
"category": "/wiki/Category:Mushroom_recipes",
"difficulty": 3,
"servings": "4",
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 Tbsp butter"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 cups gray morel mushrooms, cut into slices less than 1 inch long"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup thinly-sliced green onion tops"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ Tbsp dried parsley"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ tsp nutmeg"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ tsp pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tsp salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup dry white wine"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cups whipping cream"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ tsp Dijon mustard"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a 12-inch non-stick skillet, heat the butter over medium-high heat until foaming."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the morels and sauté, stirring occasionally, for 15–20 minutes until slightly crispy."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the onion tops, parsley, nutmeg, pepper, and salt and cook for a few minutes"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Turn up the heat, add wine, and reduce to almost a glaze"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Turn heat to medium and add the cream and mustard. Reduce slightly over slow boil until thickened—about 10–12 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "To make this a really grand dish, add 20–24 nice-sized boiled shrimp to the sauce before serving."
}
],
"title": "Morel Mushroom Sauce",
"url": "https://en.wikibooks.org/wiki/Cookbook:Morel_Mushroom_Sauce"
} | recipes/recipe_11_007.html |
{
"infobox": {
"category": "/wiki/Category:Moroccan_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 box (10 ounces) quick-cooking couscous"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 ¾ cups chicken broth"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup freshly-squeezed lemon juice"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp hot pepper paste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 ½ tsp salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 ½ tsp freshly-ground coriander"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ tsp freshly-ground cumin"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Olive oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 preserved lemon wedges"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 bay leaves"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine liquids in a bowl. Set aside."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat a large pot over medium high heat. Pour some oil into the pot and add couscous. Sauté until couscous is slightly browned."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add liquid mixture and remaining ingredients. Bring to a boil, cover, remove from the heat, and set aside, 5 minutes or until couscous is tender and all liquid has been absorbed."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Open pot and fluff couscous thoroughly with a fork or chopsticks. Serve immediately with lamb."
}
],
"title": "Moroccan Couscous",
"url": "https://en.wikibooks.org/wiki/Cookbook:Moroccan_Couscous"
} | recipes/recipe_11_008.html |
{
"infobox": {
"category": "/wiki/Category:Salad_recipes",
"difficulty": 1,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "This Moroccan salad is something that is easy to throw together, refreshing to eat, and good-looking."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 large, ripe tomatoes"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 green bell pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 smallish onion"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 handful of fresh coriander, finely chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tsp 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": "2 tablespoons vinegar or lemon juice"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cut the tomatoes, pepper and onion into small dice."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the fresh coriander, cumin, salt, pepper, and vinegar."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Put it all into a container, put the lid on tightly, and give it a good shake to combine everything."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Let rest for 30 minutes to allow the flavours to mingle before serving."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "You can peel the tomatoes if you wish."
}
],
"title": "Moroccan Salad",
"url": "https://en.wikibooks.org/wiki/Cookbook:Moroccan_Salad"
} | recipes/recipe_11_009.html |
{
"infobox": {
"category": "/wiki/Category:Moroccan_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 onion, diced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "350 g lamb meat or 4 chicken breasts, chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 L broth"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 tsp olive oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "400 g diced tomatoes (with garlic if possible)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "200 g dried apricots divided into 8 portions"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tsp paprika powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tsp ground coriander"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tsp cinnamon"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Ground black pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Cayenne"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Carrots (optional)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Sweet potatoes (optional)"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Fry the onion lightly in oil."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add spices and the rest of the ingredients, and cook until ready. The cooking time depends on the meat used and on whether carrots and sweet potatoes are added."
}
],
"title": "Moroccan Soup",
"url": "https://en.wikibooks.org/wiki/Cookbook:Moroccan_Soup"
} | recipes/recipe_11_010.html |
{
"infobox": {
"category": "/wiki/Category:Casserole_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Moussaka is a Bulgarian minced meat dish, resembling a casserole. For the Greek version of this dish, see Greek Moussaka. This recipe is adapted from Ralitsa Roesing's kitchen. It's delicious with cold yogurt on the side."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Oil for cooking"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 onion, finely chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ kg minced meat (usually pork in Bulgaria, but don't hesitate to experiment!)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 kg potatoes, peeled and finely chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tomatoes, finely chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "⅓ cup parsley, finely chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 eggs, beaten"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup yogurt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 spoonfuls flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Pepper"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Fry the onion and the minced meat in a little oil until the meat is cooked. The fattier the meat is, the less oil you need."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine meat and onions with the potatoes, tomatoes, and parsley. Add salt and pepper to taste."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Transfer to a baking dish. Bake for about 1 hour, or until the potatoes are cooked."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir the eggs, the yogurt and the flour together and pour it over the dish. Bake for 10 more minutes."
}
],
"title": "Moussaka (Bulgarian)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Moussaka_(Bulgarian)"
} | recipes/recipe_11_011.html |
{
"infobox": {
"category": "/wiki/Category:Cheese_recipes",
"difficulty": 3,
"servings": "1–2",
"time": "20 minutes"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "The following is a recipe on how to make breaded mozzarella sticks."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ pound fresh mozzarella cheese"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup seasoned bread crumbs"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 large egg"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Preheat deep fryer to 350°F (175°C)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Slice mozzarella into sticks 1–3 cm in diameter."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a small bowl, whisk egg."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Fill another small bowl with bread crumbs."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Dip 3–4 sticks at a time into the egg."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Shake excess egg off sticks and place them in the bread crumbs."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Shake bowl of bread crumbs, evenly coating all sticks. Add more bread crumbs as needed."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place coated sticks to the side and repeat for remaining sticks."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "After all sticks have been coated, repeat the egg-dip and crumb-coat for each once more."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place all sticks in fryer basket and submerge in 350°F oil."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Let sit for 30 seconds, gently rocking basket occasionally."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Lift basket and let cool for a few seconds. If cheese is not beginning to ooze out from half the sticks, re-submerge in oil for another 10–15 seconds, gently shaking the basket. Repeat until the cheese is just starting to ooze out."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Dump onto paper towel and pat off excess oil gently."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve hot."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "To make mozzarella bites, cut mozzarella into 2–3 cm cubes."
}
],
"title": "Mozzarella Sticks",
"url": "https://en.wikibooks.org/wiki/Cookbook:Mozzarella_Sticks"
} | recipes/recipe_11_012.html |
{
"infobox": {
"category": "/wiki/Category:Sandwich_recipes",
"difficulty": 1,
"servings": null,
"time": "20 minutes"
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 can (6 ounces) water-packed tuna, drained and flaked"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup finely-chopped celery"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup finely-chopped onion"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup mayonnaise"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 hamburger buns, split"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 mozzarella cheese slices"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 tomato slices"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 lettuce leaves"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Preheat oven to 350°F."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a small bowl, combine tuna, celery, onion and mayonnaise."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Spread on bottom of buns."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Top tuna mixture with a slice of cheese and tomato."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place on an ungreased baking sheet."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bake for 12–15 minutes or until heated through and cheese is melted."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Top each with a lettuce leaf; replace bun tops."
}
],
"title": "Mozzarella Tuna Melts",
"url": "https://en.wikibooks.org/wiki/Cookbook:Mozzarella_Tuna_Melts"
} | recipes/recipe_11_013.html |
{
"infobox": {
"category": "/wiki/Category:Yam_recipes",
"difficulty": 2,
"servings": "3",
"time": "1 hour 10 minutes"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Mpoto mpoto is a Ghanaian dish made from cocoyam or yam. It is also known as yam pottage. It is made from several ingredients including fish and onion."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Cocoyam or yam"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Medium-sized onion"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Tomatoes"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Fresh pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Dried herring (optional), rinsed"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Fish"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Palm oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Pot"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Stove"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Knife"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Wooden spoon"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Plate"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Bowl"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Peel and wash the cocoyam or yam, then cut into small chunks."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place yam in a pot with the onion, tomatoes, and pepper. Cover with water and boil for 25–35 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add dried herring and fish to the pot. Cook until tender."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove the cooked tomatoes, pepper, and onions. Grind to a paste."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir the tomato-pepper paste back into the cooked yam, and cook for a few minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add palm oil and salt to taste. Reduce heat, and cook for a little while, stirring intermittently."
}
],
"title": "Mpoto Mpoto (Yam Pottage)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Mpoto_Mpoto_(Yam_Pottage)"
} | recipes/recipe_11_014.html |
{
"infobox": {
"category": "/wiki/Category:Pasta_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "This is a delicious and quick recipe for a sunny day, or to bring back a little memory of summer. It's served warm so may not suit a winter evening! The combination of flavours (milky mozzarella, eggy pasta, sweet tomato and spicy basil) is just wonderful. The secret here is to prepare all the ingredients except the pasta ahead of time and let them soak together. You can also stand the prepared bowl of ingredients in a sink full of hot water, so that the mozzarella starts to soften and the juices start to run."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 mozzarella balls (cow or buffalo)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "About 10–15 small tomatoes or 4–5 larger tomatoes (you need about the same amount as the mozzarella)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "A good handful of basil leaves (about 15–20 leaves)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Olive oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Black pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "250 g fresh egg pasta"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Roughly chop the mozzarella and the tomatoes and put them in a big salad-type bowl."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Tear up the basil and sprinkle it over the mozzarella and tomatoes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Drizzle on lots of extra virgin olive oil (at least 3 tablespoons)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add a good amount of salt and just a little black pepper. The salt will start to leach moisture out from the other ingredients and create a sauce."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Let rest for at least 30 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Boil the egg pasta until al dente, then drain."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the hot pasta to the bowl of other ingredients. Toss well until the pasta is well-coated. Serve."
}
],
"title": "MPT (Mozzarella Pasta with Tomato and Basil)",
"url": "https://en.wikibooks.org/wiki/Cookbook:MPT_(Mozzarella_Pasta_with_Tomato_and_Basil)"
} | recipes/recipe_11_015.html |
{
"infobox": {
"category": "/wiki/Category:Pumpkin_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Muboora is a popular Zimbabwean pumpkin leaf stew."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 bunch of fresh pumpkin leaves (muboora)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 medium-sized onion, finely chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2–3 cloves of garlic, minced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2–3 ripe tomatoes, chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup peanut butter"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2–3 tablespoons vegetable oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon curry powder (optional)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt to taste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Pepper to taste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Water for cooking"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Large pot or saucepan"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Wooden spoon"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Knife"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Cutting board"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Wash the pumpkin leaves thoroughly and remove any tough stems or veins. Chop the leaves into small pieces and set them aside."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat the vegetable oil in the large pot over medium heat. Add the onions and garlic. Sauté until they become translucent and fragrant."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the tomatoes and curry powder to the pot. Cook until the tomatoes break down and form a thick sauce, stirring occasionally."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Reduce the heat to low. Gradually spoon in the peanut butter, stirring continuously. Continue stirring until the peanut butter is well blended with the tomato sauce. This should create a creamy, thick mixture."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Start adding the chopped pumpkin leaves to the pot in batches. Stir and allow each batch to wilt and mix with the sauce before adding more. Continue this process until all the pumpkin leaves are in the pot."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pour in enough water to cover the mixture, making it into a stew-like consistency. Season with salt and pepper to taste. Stir everything together, ensuring the leaves are submerged."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cover the pot and let the muboora simmer on low heat for about 20–30 minutes. Stir occasionally and check for desired tenderness of the pumpkin leaves. Add more water if necessary to maintain the desired consistency."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Once the pumpkin leaves are tender and the flavors are well blended, your muboora is ready to be served."
}
],
"title": "Muboora (Zimbabwean Pumpkin Leaves Stew)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Muboora_(Zimbabwean_Pumpkin_Leaves_Stew)"
} | recipes/recipe_11_016.html |
{
"infobox": {
"category": "/wiki/Category:Ugandan_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Muceere is a hearty and flavorful dish that celebrates the natural sweetness and richness of pumpkin. This traditional stew is made with tender chunks of pumpkin cooked in a flavorful sauce, making it a comforting and nutritious meal."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cups pumpkin, peeled and cubed"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup coconut milk"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 onion, finely chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cloves of garlic, minced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 red bell pepper, diced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 green bell pepper, diced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tomato, chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tablespoon vegetable oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon curry powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon ground cumin"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon ground coriander"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ teaspoon ground turmeric"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ teaspoon ground paprika"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 pinch of salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 pinch of ground black pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Fresh cilantro or parsley, chopped (for garnish)"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Pot"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Knife"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Cutting board"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Spoon"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a pot, heat the vegetable oil over medium heat."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the finely chopped onion and minced garlic to the hot oil. Sauté until the onions become translucent and aromatic."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Toss in the diced red and green bell peppers, and the chopped tomato. Cook for a few minutes until the vegetables soften and release their flavors."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the curry powder, ground cumin, ground coriander, ground turmeric, and ground paprika to the pot. Stir well to coat the vegetables with the spices."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Carefully pour in the coconut milk, and stir the mixture until the spices are well combined with the coconut milk."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the cubed pumpkin to the pot, and gently mix it with the coconut milk and spice mixture."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Season the stew with a pinch of salt and ground black pepper, to taste."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cover the pot and let the stew simmer over low heat for about 15–20 minutes, or until the pumpkin becomes tender and fully cooked. Stir occasionally to prevent the stew from sticking to the bottom of the pot."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Once the pumpkin is soft and the flavors have melded together, remove the pot from the heat."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve hot, garnished with freshly chopped cilantro or parsley for added freshness and color."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "You can add other vegetables like carrots or green beans to the stew for added texture and flavor."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "For a creamier version of muceere, you can use coconut cream instead of coconut milk. The coconut milk adds a creamy and indulgent touch."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Adjust the level of spiciness by adding more or less ground paprika or chili flakes, depending on your preference."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Muceere can be enjoyed as a main dish, served with rice or bread, or as a side dish to complement other Ugandan meals."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Muceere is rich in vitamins, minerals, and dietary fiber from the pumpkin and vegetables."
}
],
"title": "Muceere (Ugandan Pumpkin Stew)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Muceere_(Ugandan_Pumpkin_Stew)"
} | recipes/recipe_11_017.html |
{
"infobox": {
"category": "/wiki/Category:Sandwich_recipes",
"difficulty": 2,
"servings": "4",
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "The muffuletta is a sandwich found in New Orleans, LA, USA. It originates from the Italian community and was first made and popularized at the French Quarter's Central Grocery. It is made from a variety of sausages and cheeses and served with an olive spread on a muffuletta loaf. Other types of round loaves can be substituted if necessary."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 muffuletta bread loaf (or other round bread loaf, approximately 10 inches/25 cm in diameter)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Olive spread"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Ham, sliced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Mortadella, sliced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salami, sliced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Swiss cheese, sliced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Provolone cheese, sliced"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Slice bread loaf in half horizontally and spread each cut side with olive spread."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "For the authentic Central Grocery muffuletta, layer bottom half of the loaf with salami, ham, Swiss cheese, provolone, mortadella, and a second layer of salami."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cover with top half of the loaf and press down."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Quarter the muffuletta and serve or wrap the muffuletta tightly in plastic wrap to save for later."
}
],
"title": "Muffuletta Sandwich",
"url": "https://en.wikibooks.org/wiki/Cookbook:Muffuletta_Sandwich"
} | recipes/recipe_11_018.html |
{
"infobox": {
"category": "/wiki/Category:Spice_mix_recipes",
"difficulty": 1,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cups (320 g/11 oz) dried orange peel"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cups (250 g/8.8 oz) broken cinnamon sticks"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup (125 g/4.4 oz) whole allspice berries"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup (125 g/4.4 oz) whole cloves"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 broken star anise"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix ingredients together well."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Store in closed jar."
},
{
"line_type": "ul",
"section": "Use",
"text": "Mix ¼ cup (150 g/5.3 oz) of spice mixture per 16 cups (4 L/1.1 US gal) of wine, cider, or apple juice."
},
{
"line_type": "ul",
"section": "Use",
"text": "Simmer for 30 minutes."
},
{
"line_type": "ul",
"section": "Use",
"text": "Serve hot in mugs with cinnamon stick stirrers or fill a punch bowl and garnish with orange slices."
}
],
"title": "Mulling Spice with Anise",
"url": "https://en.wikibooks.org/wiki/Cookbook:Mulling_Spice_with_Anise"
} | recipes/recipe_11_019.html |
{
"infobox": {
"category": "/wiki/Category:Curry_recipes",
"difficulty": 2,
"servings": "4",
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "This is a hearty vegetarian dish that can be eaten hot or cold and served as an entire meal. The recipe will feed four with leftovers and keeps for a week refrigerated."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ teaspoon oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ teaspoon mustard seeds"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ teaspoon tumeric"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup dry brown rice"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup dry mung beans"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "5½ cups water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1½ teaspoons cumin"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon curry powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ teaspoon pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ teaspoon powdered ginger"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup finely-chopped cabbage"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup chopped green pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup finely-shredded carrots"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1½ cups oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "⅓ cup lemon juice"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ teaspoon salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ teaspoon soy sauce"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tablespoon honey"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon basil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ teaspoon ground oregano"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat the oil in a large pan."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the mustard seeds."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "When they begin to pop, add the turmeric and fold in the rice and beans until coated with oil."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the rest of the spices and water."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Simmer for about 45 minutes; most of the water will be absorbed."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove from heat and add vegetables."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Make the marinade and pour mix in."
}
],
"title": "Mung Bean and Brown Rice Curry",
"url": "https://en.wikibooks.org/wiki/Cookbook:Mung_Bean_and_Brown_Rice_Curry"
} | recipes/recipe_11_020.html |
{
"infobox": {
"category": "/wiki/Category:Curry_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "600 g chicken"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tbsp ginger-garlic paste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tbsp lemon juice"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tsp red chile powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ tsp pepper powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ tsp turmeric powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ tsp salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tbsp coriander seeds"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tsp cumin seeds"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2-inch piece cinnamon"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 green cardamom pods"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 cloves"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ tsp grated nutmeg (jayaphala)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 medium mace javitri"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 black cardamom (moti elachi)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "8 almonds"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "10 cashews or 1 tbsp poppy seeds"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cups (2 ea.) chopped onions"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 large tomato, puréed"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 slit green chiles"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 tbsp oil or ghee"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tsp ginger-garlic paste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tsp red chile powder (use more if required)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp chopped mint leaves"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2–3 cups water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt to taste"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cut chicken into bite-sized pieces and wash well."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Marinate chicken with remaining ingredients for 1–4 hours."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Dry roast all the ingredients until light brown and aromatic."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Allow to cool then grind into a coarse powder."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Soak almonds and cashews in water for 10–15 minutes. Peel almonds."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Grind the almonds and cashews into a smooth paste, adding 1–2 tbsp water if required."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat 2–3 tsp oil in a pan or wok. Add chopped onion, and sauté until golden brown. Allow to cool, then grind into a paste, trying not to add water."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat oil or ghee in a pan or wok. Add onion paste, green chili, and ginger-garlic paste, then sauté until onion paste leaves oil."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add marinated chicken pieces, and mix well. Cover and cook for 5–6 minutes over medium-low heat, stirring occasionally."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix in the red chili powder, prepared spice blend, and tomato puree. Cover and cook, stirring occasionally, until oil starts to floats on the surface."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add water, and cook for 3–4 minutes over medium heat."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix in the nut paste, mint, and salt. Cook until gravy becomes thick and oil starts to float."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove from the heat, and stir in the coriander leaves."
}
],
"title": "Murgh Musallam (Indian Stewed Spiced Chicken)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Murgh_Musallam_(Indian_Stewed_Spiced_Chicken)"
} | recipes/recipe_11_021.html |
{
"infobox": {
"category": "/wiki/Category:Indian_recipes",
"difficulty": 3,
"servings": "4",
"time": "50 minutes"
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "Whole chicken, skinned and cut into medium pieces; ideally into 6 pieces if using baby chicken"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tbsp ginger paste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tbsp garlic paste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1½ tsp coriander powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1½ tsp cumin powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ tsp nutmeg powder (optional)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tbsp Greek yogurt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 medium sized onions, chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "6–8 cardamom pods"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3–5 whole cloves"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 medium cinnamon stick"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Black pepper, crushed, according to taste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1–2 tbsp ghee or butter"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt, according to taste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tbsp sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp coconut cream/crushed coconut"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup single cream"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4–6 threads saffron"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "A few drops rosewater (optional)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tbsp toasted flakes of almonds for decoration (optional)"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine the chicken with all the marinade ingredients, cover the bowl with cling film, and leave in the fridge to marinate for 1–3 hours."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Fry the onions in ghee until it starts to turn brown but still soft. Do not fry to crispiness. Take out the onion with slotted spoon and set aside."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the marinated chicken to the hot ghee and cook over medium heat."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Dry toast the whole spices in a hot frying pan for 1 minute until aromatic."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the whole spices and black pepper to the chicken."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir occasionally and cook covered."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "When water starts to separate from the chicken, add coconut cream, salt and sugar."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add boiling water if chicken starts to dry up before its cooked."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Warm the single cream in microwave and add saffron to it."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir in cream when almost cooked."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove from the heat, and serve with fried onions, rose water, and almonds."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Serve with warm pilaf rice."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Korma, being a mild dish, can be a good introduction to South Asian cuisines, especially for those who like to avoid too spicy or too hot dishes."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Ethnic ingredient shops often sell premade fried onion packs."
}
],
"title": "Murghi Korma (Chicken Korma)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Murghi_Korma_(Chicken_Korma)"
} | recipes/recipe_11_022.html |
{
"infobox": {
"category": "/wiki/Category:Chicken_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Musakhan is a Palestinian dish of spiced chicken flavored with sumac and served with bread."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "200 g chopped raw chicken"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "300 g chopped white onion"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "100 g sumac"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "100 g assorted raw nuts"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Black pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "White pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "10 rolls of either Arabic village bread (markouk, or taboun or tannour) or spring roll pastry"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Fry the chicken with the onion."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the salt and the peppers before the chicken is done, and add the sumac 5 minutes from the end of cooking."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Fry the raw nuts until they are golden. Add them to the chicken and onions"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Roll the mixture in the spring roll pastry, and deep fry them."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Take the spring rolls out of the oil and let them dry on cooking paper."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve them hot or cold."
}
],
"title": "Musakhan (Palestinian Spiced Chicken)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Musakhan_(Palestinian_Spiced_Chicken)"
} | recipes/recipe_11_023.html |
{
"infobox": {
"category": "/wiki/Category:Soup_recipes",
"difficulty": 2,
"servings": "10",
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "10 cups (2400 ml) water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 medium onion, chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "8 oz (230 g) mushrooms, thickly sliced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup (240 ml) white beans"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup (240 ml) barley"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1–2 carrots, chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1–2 zucchini, chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Vegetable or chicken soup mix or stock"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Pepper"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Soak the beans for several hours and set aside."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a large pot (the same one you'll make the soup in), sauté onion for about 3 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add carrots and zucchini; sauté 5 minutes more."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add mushrooms, and sauté until they release all their liquid."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the water, barley, beans, spices, and stock (or soup mix)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cook for a few hours."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Mushrooms release a lot of liquid when cooking. You can add this liquid to the soup, as directed above, or boil it off to make more strongly flavored vegetables."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Cubed meat can be added to this soup."
}
],
"title": "Mushroom Barley Bean Soup",
"url": "https://en.wikibooks.org/wiki/Cookbook:Mushroom_Barley_Bean_Soup"
} | recipes/recipe_11_024.html |
{
"infobox": {
"category": "/wiki/Category:Appetizer_recipes",
"difficulty": 2,
"servings": "4",
"time": "½ hour"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Template:Nutritionsummary"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 oz (⅓ cup/85 g) cream cheese"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ teaspoon Worcestershire Sauce"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ teaspoon salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ teaspoon pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup (25 g/0.88 oz) diced green onions"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tablespoons diced green peppers"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Chopped mushroom stems"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 slices cooked bacon, chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup (40 g/1.4 oz) bread crumbs"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tablespoon butter"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 dozen mushrooms"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Preheat oven to 325°F (about 160–165°C)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Soften cream cheese and put in food processor. Add Worcestershire sauce, salt, and pepper; pulse until mixed."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Fold in chopped bacon, chopped mushroom stems, diced green onions, and green peppers."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Set stuffing aside."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix bread crumbs with just enough butter to hold together."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stuff mushroom caps with stuffing."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Top with bread crumbs."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bake for 5 minutes."
}
],
"title": "Mushroom Caps Stuffed with Bacon and Cheese",
"url": "https://en.wikibooks.org/wiki/Cookbook:Mushroom_Caps_Stuffed_with_Bacon_and_Cheese"
} | recipes/recipe_11_025.html |
{
"infobox": {
"category": "/wiki/Category:Rice_recipes",
"difficulty": 2,
"servings": "5",
"time": "25 minutes"
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "5½ tbsp canola oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "5 cloves garlic, minced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 big onion, sliced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 green chiles, sliced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 chicken fillet, minced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "150 g prawn, skin removed"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ can button mushrooms"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ pack enoki mushrooms"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ pack shiitake mushrooms, washed and sliced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup (700 g) cooked rice"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp oyster sauce"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp chicken powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1½ tbsp salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1½ tbsp hoisin sauce"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Lettuce"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Pickles"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Tomato"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Cucumber"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Shrimp crackers"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Chilli sauce"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat the oil in a non-stick pan, and fry the garlic and big onion until fragrant."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the prawn and minced chicken fillet. Stir fry until the prawn and the chicken change color."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the button mushroom, enoki mushroom, and shitake mushroom. Then, add the rice together with oyster sauce, chicken powder, salt, and hoisin sauce."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve hot with garnishes."
}
],
"title": "Mushroom Fried Rice",
"url": "https://en.wikibooks.org/wiki/Cookbook:Mushroom_Fried_Rice"
} | recipes/recipe_11_026.html |
{
"infobox": {
"category": "/wiki/Category:Condiment_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Mushroom ketchup is a seasoning."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 lbs edible mushrooms, chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 tbsp salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 onion, chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp finely ground fresh horseradish"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tbsp lemon zest"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ tsp cloves"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ tsp allspice"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup cider vinegar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 pinch of ground cayenne"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine the mushrooms and salt. Stir, smash well, and let rest 10 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Transfer mushrooms to a non-metal container, such as a ceramic crock. Cover and let sit overnight."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine the mushrooms, onion, horseradish, lemon zest, cloves, allspice, vinegar, and cayenne. Bring to a simmer and cook for 15 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Drape a clean cloth over a bowl. Pour the mixture over the cloth, and squeeze to extract all the liquid. The liquid is the mushroom ketchup."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "One may sprinkle leftover mushroom solids over food as a spice."
}
],
"title": "Mushroom Ketchup",
"url": "https://en.wikibooks.org/wiki/Cookbook:Mushroom_Ketchup"
} | recipes/recipe_11_027.html |
{
"infobox": {
"category": "/wiki/Category:Sauce_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tablespoon olive oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "15 grams (½ oz) butter"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 onion, peeled and finely chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 clove garlic, peeled and crushed"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "225 grams (8 oz) button mushrooms, wiped and sliced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "150 millilitres (about ½ cup) dry white wine"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "150 millilitres crème fraîche"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 Tablespoon parsley"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 Tablespoon salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 Tablespoon ground black pepper"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat the oil and butter in a frying pan and add the onion. Cook the onion until softened, but not coloured."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the garlic and the mushrooms to the pan."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cook for 3–4 minutes until the mushrooms are soft but have not released their juices."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the wine and reduce by half."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir in the crème fraîche and parsley, and heat through."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Season to taste."
}
],
"title": "Mushroom Sauce",
"url": "https://en.wikibooks.org/wiki/Cookbook:Mushroom_Sauce"
} | recipes/recipe_11_028.html |
{
"infobox": {
"category": "/wiki/Category:Soup_recipes",
"difficulty": 3,
"servings": "12",
"time": "1 hour"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "This recipe is originally by Chef Taylor Piercefield."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ pound (2 sticks) butter, divided"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup flour, divided"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "12 cups beef stock"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "6 tablespoons extra-virgin olive oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 cups sliced portobello mushrooms"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 cups sliced shiitakes"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 cups button mushrooms, sliced if large"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup sherry"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a large pot over medium heat, melt one stick of the butter."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add ½ cup of the flour, stirring constantly, to form a roux."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cook, continuing to stir constantly, until roux takes on a pale blond color, about 5 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Slowly stir in the beef stock."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bring to a boil, stirring frequently."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Reduce heat to a simmer."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a large saucepan over medium-high heat, melt the remaining stick of butter with the olive oil."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the portobellos, shiitakes, and button mushrooms and sauté until mushrooms are moist and tender, 5–10 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove pan from heat and dust mushrooms with the remaining ½ cup of flour, tossing gently to incorporate flour."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine mushrooms and beef stock in the large pot."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir in the sherry."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cook, stirring occasionally, until flavors are melded and soup thickened slightly, about 10 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve hot."
}
],
"title": "Mushroom Soup",
"url": "https://en.wikibooks.org/wiki/Cookbook:Mushroom_Soup"
} | recipes/recipe_11_029.html |
{
"infobox": {
"category": "/wiki/Category:Soup_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 pound fresh mushrooms, sliced if too big"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cubes of mushroom base (bouillon) plus 1 cup of noodles OR 1 cube and 1 package of ramen-type mushroom noodle soup"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tablespoons butter"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tablespoons flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2–3 cups milk"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2–3 cups hot water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "The juice of ½–1 lemon, or to taste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2–3 teaspoons chopped parsley"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a pot, fry the flour in the melted butter until slightly golden (about 3 minutes)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the water and stir until smooth."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the milk, the mushrooms, and the cube(s) of soup base."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Boil for less than 10 minutes or until the mushrooms are cooked but not soft."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the noodles and boil until cooked."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Take the pot off the burner, add the lemon juice, the parsley, and more milk if you like the soup to be less thick."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Enjoy!"
}
],
"title": "Mushroom Soup (Gabi Supa)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Mushroom_Soup_(Gabi_Supa)"
} | recipes/recipe_11_030.html |
{
"infobox": {
"category": "/wiki/Category:Soup_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "10.5 oz soft (silken) tofu"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 ½ cups water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 medium onion, chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "8 oz mushrooms, thickly sliced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tsp thyme"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup dry red wine"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tsp soy sauce"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt to taste"
},
{
"line_type": "ul",
"section": "Special equipment",
"text": "Blender"
},
{
"line_type": "ul",
"section": "Special equipment",
"text": "Skillet"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a blender, blend tofu and ¼ cup water for about 2 minutes, or until smooth"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add remaining ¾ cup water and process until blended."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a large skillet, sauté onion for about 5 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add mushrooms and thyme, and sauté 5 minutes more."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add wine and simmer for 5 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add tofu mixture and simmer until mushrooms are wilted."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir in soy sauce, and adjust salt to taste."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Using less water and/or adding some flour turns this into a delicious cream sauce for pasta."
}
],
"title": "Mushroom Tofu Soup",
"url": "https://en.wikibooks.org/wiki/Cookbook:Mushroom_Tofu_Soup"
} | recipes/recipe_11_031.html |
{
"infobox": {
"category": "/wiki/Category:Pea_recipes",
"difficulty": 1,
"servings": null,
"time": "Overnight plus 30 minutes"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Mushy peas is a popular and characteristic British dish that has helped to give British cooking its well-deserved reputation. Mushy peas are often served with fish and chips."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Dried marrowfat peas"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tsp baking soda"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tsp sugar (optional, to taste)"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place the peas in 2–3 times their volume of water, along with the baking soda, which speeds the soaking process."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Leave to soak overnight."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "The next day, drain the peas, and place in a saucepan with enough water to just cover them."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the sugar."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bring to the boil and simmer for about 20 minutes, stirring occasionally to help break up the peas."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add water or reduce to the desired consistency."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Season to taste with salt and pepper."
}
],
"title": "Mushy Peas",
"url": "https://en.wikibooks.org/wiki/Cookbook:Mushy_Peas"
} | recipes/recipe_11_032.html |
{
"infobox": {
"category": "/wiki/Category:Soup_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup finely-chopped onion"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 tbsp olive oil or any type of cooking oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 cloves of garlic, minced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ lb muskrat meat, cut into pieces"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp tomato paste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tsp salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ tsp black pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup red wine"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "5–8 leaves of collard greens, cut into pieces"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup brown lentils"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 medium potatoes, diced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Red and yellow bell peppers, diced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 jalapeño for heat (optional), diced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 cups vegetable stock"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cups water (1 cup for constantly deglazing the pan)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ tsp rosemary"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the onion in to a large pot, and sauté until golden-brown. Then, add the olive oil in and stir constantly."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "After a couple of minutes, add the garlic. You can add a little bit of water to prevent the garlic from burning."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the muskrat meat and stir until golden brown. Stir in the tomato paste."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "After 5 minutes later, add the salt and pepper and taste the mixture."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the brown lentils and cook for 5–7 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the collard greens and cook for 3–4 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Deglaze the pot with the red wine and cook until reduced by half."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the diced potatoes, and stir for 5 more minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the vegetable stock and the water that is left. Bring to a boil."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the peppers with the jalapeño. Let the soup simmer for at least 10 minutes and add the rosemary."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Turn off the heat. You can serve it right away or wait 10 minutes before serving. Enjoy the soup!"
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Soak the muskrat meat in salt water overnight to reduce the gamey taste."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "You can boil the lentils separately to save time and just add them right at the end before you add the peppers."
}
],
"title": "Muskrat Soup",
"url": "https://en.wikibooks.org/wiki/Cookbook:Muskrat_Soup"
} | recipes/recipe_11_033.html |
{
"infobox": {
"category": "/wiki/Category:Seafood_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "6 shallots, chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 clove of garlic"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup butter"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup dry sherry"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ a bay leaf"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 quarts scrubbed, bearded mussels"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup chopped parsley"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Pepper"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Sauté the shallots with the garlic clove in ¼ cup butter until golden."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place wine and bay leaf in a large skillet."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the sautéed shallots and mussels, salt, and plenty of pepper."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Agitate pan for 6–8 minutes on moderate-high heat. Allow mussels to cook evenly, removing them from the heat once the shells open."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Discard any mussels that did not open."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pour mussels into heated bowls."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Sprinkle with parsley and serve."
}
],
"title": "Mussels in Onion and Butter Sauce (Moules Mariniere)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Mussels_in_Onion_and_Butter_Sauce_(Moules_Mariniere)"
} | recipes/recipe_11_034.html |
{
"infobox": {
"category": "/wiki/Category:Seafood_recipes",
"difficulty": null,
"servings": "4",
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "450 g (1 lb) mussels, rinsed and scrubbed"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "225 g (8 oz) potatoes, cooked and diced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "175 g (6 oz) carrots, cooked and diced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tbsp olive oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 tbsp wine vinegar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Freshly-ground black pepper"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place the mussels in a large pot or steamer with about 1–2 inches of boiling liquid (e.g. water, wine, or seasoned broth)"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cover and steam over high heat for approximately 5 minutes or until the shells open"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Discard any mussels that do not open."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove mussel meal from the shells"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix together the mussels, potatoes, and carrots and arrange on a suitable serving dish."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Thoroughly blend the oil, vinegar, and seasoning and pour over the salad."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Chill well before serving."
}
],
"title": "Mussels with Potatoes",
"url": "https://en.wikibooks.org/wiki/Cookbook:Mussels_with_Potatoes"
} | recipes/recipe_11_035.html |
{
"infobox": {
"category": "/wiki/Category:Beverage_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "Curd (thick plain \"natural\" yogurt)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Cold water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt to taste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Mustard seeds"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Curry leaves"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Whip the curd in a bowl until it becomes soft and loosened."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix in half as much cold water as curd, along with salt to taste."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat a small amount of oil in a pan, and add mustard seeds. When hot, add curry leaves. Heat through for a few more seconds."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix the mustard and curry leaf into the curd mixture."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Chill the mixture well, and serve cold."
}
],
"title": "Mustard and Curry Leaf Lassi",
"url": "https://en.wikibooks.org/wiki/Cookbook:Mustard_and_Curry_Leaf_Lassi"
} | recipes/recipe_11_036.html |
{
"infobox": {
"category": "/wiki/Category:Condiment_recipes",
"difficulty": 1,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "This mustard dip can be used as a dip or spread in place of butter or plain mayonnaise."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup Dijon mustard"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup mayonnaise"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tablespoon commercially-prepared horseradish"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix all the ingredients together."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Store refrigerated for up to a few days."
}
],
"title": "Mustard Dip",
"url": "https://en.wikibooks.org/wiki/Cookbook:Mustard_Dip"
} | recipes/recipe_11_037.html |
{
"infobox": {
"category": "/wiki/Category:Broth_and_stock_recipes",
"difficulty": 1,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "This recipe for mutton broth has been adapted into modern language from the 1881 Household Cyclopedia."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 pounds scrag of fresh mutton neck, cut into several pieces"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 quarts cold water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "A few turnips, cut into slices"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "A few branches fresh parsley"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 sprig fresh thyme"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Wash the mutton pieces, then place in a pot."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cover the mutton with the cold water. Bring to a boil, then skim well."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the turnips, parsley, thyme, and a little salt."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Boil gently for 1½ hours. Let cool slightly, and skim the fat from the surface."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Strain through a fine sieve to remove the solids."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cool thoroughly and as quickly as possible to prevent spoilage."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Store in the fridge or freezer until use."
}
],
"title": "Mutton Broth",
"url": "https://en.wikibooks.org/wiki/Cookbook:Mutton_Broth"
} | recipes/recipe_11_038.html |
{
"infobox": {
"category": "/wiki/Category:Nigerian_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Roasted African pear, also known as mzembe u mgban by the Tiv people of Nigeria, is a snack eaten with roasted corn."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "African pear"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Pepper, blended"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Sugar (optional)"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cut pear into desired shape and size. Rinse the pieces off."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Season the fruit with pepper, salt, and sugar."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Roast the seasoned fruit, stirring at intervals until tender."
}
],
"title": "Mzembe U Mgban (Roasted African Pear)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Mzembe_U_Mgban_(Roasted_African_Pear)"
} | recipes/recipe_11_039.html |
{
"infobox": {
"category": null,
"difficulty": 1,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Müsli or muesli is a German cereal mix that is often oat-based with dried fruits. Although it can be bought in several flavors, this is the recipe to make it yourself."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 cups (720 g) rolled oats"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cups (480 g) coarse oat bran"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¾ cup (180 g) unsweetened dried coconut"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "⅓ cup (80 g) currants"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "⅓ cup (80 g) golden raisins"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup (60 g) chopped dried mangoes"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "⅓ cup (80 g) chopped dried apples"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "⅓ cup (80 g) chopped dried apricots"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup (120 g) chopped almonds"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup (60 g) chopped raw cashew nuts"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "⅓ cup (80 g) pumpkin seeds"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "⅓ cup (80 g) sunflower seeds (shelled)"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine all the ingredients in a large bowl, then transfer to an airtight container to store."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve with milk, yogurt, honey or berries. The dried müsli will keep for up to a month in airtight container."
}
],
"title": "Müsli",
"url": "https://en.wikibooks.org/wiki/Cookbook:M%C3%BCsli"
} | recipes/recipe_11_040.html |
{
"infobox": {
"category": "/wiki/Category:Vietnamese_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "12 small squid, cleaned, with tentacles removed and reserved"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 spring onions, cut into 2-inch lengths"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 dried black mushrooms, soaked in warm water for 30 minutes and quartered"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tablespoons nước mắm"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 small carrot, sliced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "30 grams bamboo shoots, drained and sliced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tablespoon of Nước màu"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cups chicken stock"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "6 squid tentacles, finely chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "250 grams pork fat, minced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cloves garlic, smashed"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 spring onions, finely chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 dried black mushrooms, soaked in warm water for 30 minutes, stems removed, and finely chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon nước mắm"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 pinch sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 pinch salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 pinch pepper"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine chopped squid tentacles, minced pork fat, and garlic."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add spring onion and mushrooms to the squid mixture, along with nước mắm, sugar, salt and pepper."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stuff into the squid heads and secure the openings with toothpicks."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place stuffed squid in a casserole dish or clay pot along with the sliced carrot, bamboo shoots, spring onions, quartered mushrooms and soaking liquid, caramel sauce, chicken stock, and nước mắm."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place in a preheated 350 °F oven, and bake for 20 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve in the pot accompanied by steamed rice."
}
],
"title": "Mực Nhồi Thịt (Vietnamese Stuffed Squid)",
"url": "https://en.wikibooks.org/wiki/Cookbook:M%E1%BB%B1c_Nh%E1%BB%93i_Th%E1%BB%8Bt_(Vietnamese_Stuffed_Squid)"
} | recipes/recipe_11_041.html |
{
"infobox": {
"category": "/wiki/Category:Sauce_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "N'gakasse is a delicious West African dish made with groundnuts (peanuts) as the main ingredient. This sauce is commonly enjoyed with rice, yams, plantains, or fufu."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cups roasted peanuts (groundnuts)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tablespoons vegetable or peanut oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 onion, finely chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cloves of garlic, minced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1-inch piece of ginger, grated"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tomatoes, chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 bell pepper, diced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cups vegetable or chicken broth"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon ground cayenne pepper (adjust to taste)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon ground paprika"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon ground coriander"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Chopped fresh cilantro or parsley (optional; for garnish)"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Kitchen towel"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Blender or food processor"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Large saucepan or pot"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Wooden spoon"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Knife for chopping and dicing"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Cutting board"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Measuring cups and spoons"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "If using raw peanuts, roast them in a preheated oven at 350°F (175°C) for 10–15 minutes until golden brown."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove the skins from the roasted peanuts by rubbing them together in a clean kitchen towel."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place the roasted and peeled peanuts in a blender or food processor. Blend until you achieve a smooth paste consistency. Set aside."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat the oil in a large saucepan or pot over medium heat. Add the chopped onion and sauté until it becomes translucent."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the minced garlic and grated ginger, and sauté for another minute until fragrant."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir in the chopped tomatoes and diced bell pepper. Cook the mixture for about 5 minutes until the vegetables soften."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the blended groundnut paste to the pot, stirring well to combine it with the vegetables. Allow the mixture to cook for 2–3 minutes, stirring occasionally to prevent sticking."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Sprinkle in the ground cayenne pepper, ground paprika, ground coriander, and salt. Adjust the seasonings according to your taste preference."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pour in the vegetable or chicken broth, and stir to combine all the ingredients. Reduce the heat to low, and let the sauce simmer for about 15–20 minutes, allowing the flavors to meld together."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Once the sauce has thickened to your desired consistency, remove it from the heat. Garnish with chopped fresh cilantro or parsley, if desired."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve over cooked rice, yams, plantains, or fufu."
}
],
"title": "N'gakasse (Groundnut Sauce)",
"url": "https://en.wikibooks.org/wiki/Cookbook:N%27gakasse_(Groundnut_Sauce)"
} | recipes/recipe_11_042.html |
{
"infobox": {
"category": "/w/index.php?title=Category:Flatbread_recipes&action=edit&redlink=1",
"difficulty": 3,
"servings": "4",
"time": "2 hours"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Naan is a round flatbread made with white flour and is a staple accompaniment to hot meals in central and southern Asia."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 cups (450 g) plain flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup (240 ml) yogurt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon baking soda"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 teaspoons salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¾ cup (180 ml) water"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Make the dough by kneading together all the ingredients and sufficient water (this will be approximately ¾ cup but some judgement is required)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Wrap the dough in a damp muslin cloth and leave it to rise for 2–3 hours."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Divide the dough into small balls."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Roll out the balls in oblong or round shapes with a rolling pin or by slapping and stretching with your hands."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Smear the surface with water and bake in a tandoor or preheated oven (as hot as your oven will go)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "The naans should puff up a little, and be ready to remove from the oven in 4–5 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Brush the naan with butter. Serve hot."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "To add an extra crispy finish, pop the baked naans under a preheated grill for 30 seconds before brushing with butter and serving."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "To add extra flavour, consider adding finely-chopped garlic and coriander to the butter you brush over your cooked naan breads. Then return them to the oven (or place under a grill) for a short time to cook the garlic."
}
],
"title": "Naan",
"url": "https://en.wikibooks.org/wiki/Cookbook:Naan"
} | recipes/recipe_11_043.html |
{
"infobox": {
"category": "/w/index.php?title=Category:Flatbread_recipes&action=edit&redlink=1",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tsp dried active yeast"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tsp white granulated sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "200 g (7 oz) white bread flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 pinch black onion (nigella) seeds"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ tsp salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ tsp baking powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tbsp vegetable oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp natural (plain) yoghurt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp milk"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Preheat the oven to 140°C/275°F/Gas 1."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a small bowl, mix the yeast with 1 tablespoon of warm water. Stir in the sugar and leave it in a warm place for 5 minutes until the yeast is covered with froth. This will show that the yeast is ready to use."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix together the flour, onion seeds, salt and baking powder. Stir in the oil, yoghurt and milk, then stir in the activated yeast mixture."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "To knead the dough, clench your hand into a fist, wet your knuckles with a little water, then press them repeatedly into the dough. Continue pressing and kneading until you have a soft, pliable dough. It should take about 10 minutes. Leave to rest for 10 minutes and then knead again for another 5 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place the dough in a mixing bowl, cover it with cling film and leave it in a warm place to rise for 20–30 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Divide the dough into four balls and place on a floured surface or board. Roll each into a long oval shape about 0.5 cm (¼ inch) thick."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place them on a greased baking tray and put them in the centre of the oven for 10–15 minutes. They are ready when they have puffed up a little. Serve fresh from the oven."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "To add an extra crispy finish, pop the baked naans under a preheated grill for 30 seconds before brushing with butter and serving."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "To add extra flavour, consider adding finely chopped garlic and coriander to the butter you brush over your cooked naan breads. Then return them to the oven (or place under a grill) for a short time to cook the garlic."
}
],
"title": "Naan (Yeasted)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Naan_(Yeasted)"
} | recipes/recipe_11_044.html |
{
"infobox": {
"category": "/wiki/Category:Tex-Mex_recipes",
"difficulty": 1,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Nachos are a dish of tortilla chips served hot with cheese and various toppings."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "12 ounces (~350 g) tortilla chips"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 pound (450 g) cheddar cheese, grated"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "⅓ cup chopped canned peeled green chiles (optional)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup chopped onion (optional)"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Preheat the oven to 400°F (200°C). Lay the tortilla chips on a cookie sheet."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Toss together the cheese, chilies, and onion, and sprinkle over the tortilla chips."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bake for about 2 minutes until the cheese has melted."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve hot."
}
],
"title": "Nachos",
"url": "https://en.wikibooks.org/wiki/Cookbook:Nachos"
} | recipes/recipe_11_045.html |
{
"infobox": {
"category": "/wiki/Category:Sauce_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Nam phrik ong, or Thai pork and tomato dip (Thai: น้ำพริกอ่อง), is a traditional Northern Thai food of pork, tomatoes, and chilli. It is much like a Thai version of a bolognese sauce,[1] and the name comes from combining nam phrik (hot sauce; literally \"liquid chili\") and ong. Ong is used only for identifying the dish, and has no special meaning[2]. The tomatoes and chilli colour the sauce orange, and the dish tastes sour, salty, and slightly hot. Some variations of the dish can be a little sweet, depending on preference."
},
{
"line_type": "p",
"section": null,
"text": "While tomatoes and pork are the essential main ingredients of Nam Phrik Ong, people may add other spices. The spices are not specific, and vary widely[3]."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "20 dried paprika chile peppers"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "20 shallots"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "10 garlic cloves"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tbsp shrimp paste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ tsp salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tbsp sliced coriander leaves"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tbsp sliced onion"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "400 g minced or ground pork"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "20 small tomatoes"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pound together the peppers, shallots, and garlic."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the shrimp paste and salt, and continue pounding the mixture."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat the oil in a pan, and add the pounded mixture. Stir in the coriander and onion. Cook until fragrant."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the pork, and stir it until it is cooked. Add some water if it gets dry."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bring the mixture to a boil."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "When the mixture is boiling, add the tomatoes and stir them around. Wait until they are cooked."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve with some vegetables for dipping such as lettuce wraps, cabbage, and/or green beans.[4]"
}
],
"title": "Nam Phrik Ong (Thai Pork and Tomato Dip)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Nam_Phrik_Ong_(Thai_Pork_and_Tomato_Dip)"
} | recipes/recipe_11_046.html |
{
"infobox": {
"category": "/wiki/Category:Indonesian_recipes",
"difficulty": 2,
"servings": "2",
"time": "20 minutes"
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 servings of steamed rice"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 eggs"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 clove garlic"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 shallots"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 red chile pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 Tbsp fish oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "10 ml coconut oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Sweet soy sauce"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salty soy sauce or salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Ground pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "20 stink beans or green beans"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "100 g chicken fillet, cut into small pieces"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "100 g small prawns"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 fish meatballs"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 spoons of tinned corned beef"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cucumber"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Sliced hot dogs or sausages"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Sliced chicken liver"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Cauliflower"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Sliced salted dried fish"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Spring onion"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Slice shallots and red pepper into thin slices."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Crush garlic, peel of the skin, and mince well."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Slice stinky beans in half, or as desired."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat oil in wok, add the chicken or prawn, and stir fry until done."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add shallot, pepper, garlic and stink beans. Stir until garlic turns golden."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Crack in the eggs, and stir fry until half done."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the steamed rice, and stir until all mixed."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add soy sauces, salt, and ground pepper as desired."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve on plates, adding fresh cucumber slices or tomatoes as garnish."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Use cold rice, preferably leftover from a day before. Unsticky rice is easier to cook and preferred by some."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Some prefer not to use stinky beans and use green peas or green beans as a substitute. This will give a nice shade of green."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "If you are cooking with corned beef, leave the sweet soy sauce out. This is a variation of nasi goreng called nasi goreng kornet or corned beef fried rice."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Try including a fried egg, sunny side up, as accompaniment on the side."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "You can use salted fish as a variation to make nasi goreng ikan asin, or salted fish fried rice. In this case, leave out the sweet soy sauce."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Substitute green peas with sliced spring onions, adding them after the rice has been added to the wok. Spring onions will give nice aroma and color to the fried rice."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Prawn cracker/chips are a nice condiment on the side."
}
],
"title": "Nasi Goreng (Indonesian Fried Rice)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Nasi_Goreng_(Indonesian_Fried_Rice)"
} | recipes/recipe_11_047.html |
{
"infobox": {
"category": "/wiki/Category:Rice_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Native jollof rice is a popular rice dish common among every tribe in Nigeria. It is similar to regular jollof rice, but the native version uses palm oil and other traditional Nigerian ingredients."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "A few pieces of tomato"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 onions"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "A few fresh Scotch bonnet or habanero peppers (ata rodo)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ milk cup cround crayfish"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Fermented locust bean (iru)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Palm oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Meat stock or water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt to taste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 pieces bouillon cubes (or the equivalent amount of powder)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 milk cups uncooked rice"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tins of cooked titus fish (optional)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Beef, turkey, and/or chicken meat (optional), boiled"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Sliced scent leaf (optional)"
},
{
"line_type": "ul",
"section": "Special equipment",
"text": "Medium-size pot with a cover"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Blend the tomatoes, onions, peppers, and crayfish into a smooth paste."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pour the paste into a dry pot on the fire. Cook to evaporate the excess liquid."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "When the water has completely evaporated, add the iru and palm oil. Leave to cook for 10 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add meat stock or water, and bring to boil. Adjust seasoning with salt and maggi to taste."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Wash the rice very well with cold water."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the rice to the boiling stock, and stir well. Add more liquid if necessary, and allow to cook until the rice is almost tender."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "When the rice is almost ready, add the cooked fish or meat. Add the scent leaf, if using."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve the jollof rice hot with plantain (dodo)."
}
],
"title": "Native Jollof Rice",
"url": "https://en.wikibooks.org/wiki/Cookbook:Native_Jollof_Rice"
} | recipes/recipe_11_048.html |
{
"infobox": {
"category": "/wiki/Category:Pasta_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Native jollof spaghetti is a Nigerian dish of pasta made with palm oil, meat, spicy peppers, and native Nigerian seasonings. It is similar to native jollof rice, with spaghetti substituted for the rice. It can be eaten at all times of the day."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "300 g uncooked spaghetti"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Palm oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "500 g assorted meat, boiled"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 medium onion, chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tablespoons fermented locust beans (iru)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1½ cups fresh pepper mix"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 Knorr stock cubes"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tablespoon ground crayfish"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 medium Nigerian smoked catfish or titus fish"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Kpomo"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Handful of scent leaves"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a medium-size pot, bring water to a boil. Add the spaghetti, and boil for 5 minutes. Drain in a sieve, and rinse with cold water."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat the palm oil in a pot over medium-high heat. Add the cooked meat, and fry for about 5 minutes to brown it. Remove the meat and set aside."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In the same pan, add the chopped onions, iru, and the fresh pepper mix. Stir and allow to cook for about 20 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir in the stock cube, ground crayfish, smoked catfish, kompo, and salt to taste. Continue to cook until the water is almost dried up."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add some additional water, stir, and bring to a boil. Stir in the partially-cooked spaghetti. Cook until the spaghetti is soft and the water is almost evaporated."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir in the fried meat and scent leaf."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove from the heat, and serve."
}
],
"title": "Native Jollof Spaghetti",
"url": "https://en.wikibooks.org/wiki/Cookbook:Native_Jollof_Spaghetti"
} | recipes/recipe_11_049.html |
{
"infobox": {
"category": "/wiki/Category:Japanese_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Natto is a Japanese preparation of fermented soybeans. When making it, be sure all utensils, pots, cheesecloth, etc. are as sterile as possible. If not, then boil utensils for 5 minutes prior to using. The fermentation process requires the natto be kept at approximately 100°F (38°C) for 22–24 hours. Ovens with a low temperature setting can be used, as can large cube-shaped food dehydrators."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 lbs (about 4 cups) soybeans"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tsp boiled (sterilized) water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 spoonful nattomoto powder"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Cheesecloth or butter muslin"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Non-reactive pot"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Large stainless steel spoon"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "3–4 oven-proof glass containers with lids"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Wash the soybeans and soak for 9–12 hours (longer soaking time recommended during colder months). Use approximately 3 parts water and 1 part soybeans to allow for expansion. You will have 8–12 cups of beans."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Drain the beans from the soaking water. Place beans in a large pot, fill with water and boil for 9 hours."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Drain the cooked beans and place in a sterilized pot. Dissolve one special spoonful of nattomoto into 2 tsp of sterilized water."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Immediately pour the nattomoto solution over the beans while the beans are still warm. Stir the beans and water mixture together carefully using a sterilized spoon."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place a thin layer of beans in each of the 3–4 containers. If at any point during the process some beans are spilled on the counter, etc., discard the spilled beans as they can contaminate the other beans if added back in to the batch."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place the sterilized cheese cloth over the top of the containers and place the tight-fitting lid over the cheese cloth. Preheat the oven, dehydrator, or KOTATSU Japanese Warmer to 100°F (38°C)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place the covered containers in the oven, dehydrator, or warmer and allow the natto to ferment for 22–24 hours, making sure to keep the temperature steady at 100°F (38°C)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "At the conclusion of the fermentation period, let the natto cool for a couple of hours, then remove the lid and the cloth, replace the lid, and store the containers in the refrigerator at least overnight. The Natto can be consumed as early as the next morning and are often served as a Japanese-style breakfast."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Natto can be kept in the refrigerator for 3–4 days."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Smaller portions of finished natto can be stored in the freezer and thawed for later use."
}
],
"title": "Natto (Japanese Fermented Soybeans)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Natto_(Japanese_Fermented_Soybeans)"
} | recipes/recipe_11_050.html |
{
"infobox": {
"category": "/wiki/Category:Stew_recipes",
"difficulty": 2,
"servings": "2",
"time": "2 hours"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Ndambé is a traditional Senegalese stew prepared with black-eyed peas."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Meat"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Groundnut oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Onions, peeled and chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Dried black-eyed peas"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Tomato purée"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Tomato paste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Garlic, peeled and minced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Bay leaves"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Bouillon cube"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Vinegar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Chile powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Pepper"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cut the meat into smaller pieces, then boil and drain it."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat some groundnut oil in a skillet. Add the onions and meat, and fry until browned."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine the meat and onions with all remaining ingredients in a pot. Cover generously with water and simmer for 2 hours."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Adjust the seasoning to taste."
}
],
"title": "Ndambé (Senegalese Black-eyed Pea Stew)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Ndamb%C3%A9_(Senegalese_Black-eyed_Pea_Stew)"
} | recipes/recipe_11_051.html |
{
"infobox": {
"category": "/wiki/Category:Meat_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Ndizi na nyama (green bananas and meat) is a Tanzanian dish popular among the East African countries."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 pound lean beef, cut into small pieces"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "⅓ ginger root, minced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1½ teaspoon salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 garlic cloves, minced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 tablespoons oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tablespoon tomato paste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 onion, sliced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tomatoes, chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 green (unripe) cooking bananas, peeled and quartered"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Coconut milk"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Saucepan"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Knife"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Fork"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Frying spoon"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Stovetop"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bring water to a boil in a saucepan."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add beef, ginger, salt, and garlic. Cover and cook over medium-low heat for 15 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "When the meat is almost done, add the oil, tomato paste, onion, and tomatoes to the pan. Cook for 5 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the banana to the saucepan, cover, and cook for 10–12 minutes until the banana has slightly softened."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir in the coconut milk, and reduce the heat to low. Cook for 15 minutes more until the banana can be readily pierced with a fork and the meat is very soft."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Season with salt to taste, and serve hot."
}
],
"title": "Ndizi na Nyama (Tanzanian Green Bananas with Beef)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Ndizi_na_Nyama_(Tanzanian_Green_Bananas_with_Beef)"
} | recipes/recipe_11_052.html |
{
"infobox": {
"category": "/wiki/Category:Soup_recipes",
"difficulty": 3,
"servings": "5–6",
"time": "1 hour and 10 minutes"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Ndole is a popular traditional soup recipe in Cameroon that is made with the combination of spinach and bitter leaves as well as crayfish, shrimp, and beef. It is also a recipe for ceremony.[1]"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ pound stew beef, diced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tablespoons maggi (stock cube)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 large onion, sliced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ pound stockfish (optional)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cups shelled and peeled peanuts"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4–5 cloves garlic"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¾ cup ground crayfish"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 pound bitter leaves or spinach"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2–3 cups oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ pound shrimp"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Pot"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Bowl"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Stovetop"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Knife"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Cooking spoon"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Blender/grinder"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Saucepan"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Frying pan"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Season the beef in a big pot with salt, maggi, and one-third of the onions, then boil until the meat is soft."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In the meantime, boil the stockfish with salt and water, then add it to the cooked beef. From the meat and stockfish you should get roughly 3 cups. Freeze or reserve the remainder."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a saucepan, boil the peanuts for around 10 minutes. Let it cool before pulsing or mixing it in a blender. Add to the meat and stockfish mixture."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Grind half the remaining onion and garlic to a paste, then stir into the meat and peanut mixture."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the crayfish, then boil it for 10 minutes, stirring often to avoid burning. Season with salt and maggi to taste. Later, you might need to add more."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add spinach or bitter leaves to the soup. Stir and continue to simmer for few minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat the oil in a frying pan while the ndole is simmering. Add the shrimp and stir continuously until they start to turn pink. Add all the remaining onions and stir again for a few more minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the shrimp and onion mixture to the soup pot, and stir continuously for about 2 minutes"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve hot.[2]"
}
],
"title": "Ndole (Cameroonian Bitter Leaf and Peanut Soup)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Ndole_(Cameroonian_Bitter_Leaf_and_Peanut_Soup)"
} | recipes/recipe_11_053.html |
{
"infobox": {
"category": "/wiki/Category:Sauce_recipes",
"difficulty": 2,
"servings": null,
"time": "10 minutes"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Neapolitan anchovy sauce is a delicious, creamy sauce, perfect for meat or vegetables."
},
{
"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": "3 anchovies"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon fennel, chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 pinch cinnamon"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon parsley, chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon marjoram, chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 clove garlic, split"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 dash of lemon juice"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 dash of vinegar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ gill cream, boiled"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Bones of 1 fish"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Wash anchovies in vinegar; bone and pound with fennel and a cinnamon using a mortar and pestle."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix in parsley and marjoram, a squeeze of lemon juice, flour, cream, and the bones of the fish for which you will use this sauce."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pass through a sieve, add garlic, and boil."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "If the fish you are using is cooked in the oven, add a little of the liquor in which it has been cooked to the sauce."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Take out the garlic before serving."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Instead of anchovies you may use caviar, pickled tunny, or any other pickled fish."
}
],
"title": "Neapolitan Anchovy Sauce",
"url": "https://en.wikibooks.org/wiki/Cookbook:Neapolitan_Anchovy_Sauce"
} | recipes/recipe_11_054.html |
{
"infobox": {
"category": "/wiki/Category:Sauce_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Neapolitan sauce refers to a tomato-based sauce derived from those in Italian cuisine."
},
{
"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": "1 onion, chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Butter"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Ham, cut into pieces"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 glass Marsala wine"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 glass blond of veal"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 sprig thyme"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 bay leaf"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 peppercorns"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 clove"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tbsp minced mushrooms"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cups (480 ml) Espagnole sauce"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup tomato sauce"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup game stock or essence"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Fry the chopped onion in a saucepan of butter with the ham."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the marsala wine and blond of veal."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the thyme, bay leaf, peppercorns, clove, and mushroom. Cook until reduced by half."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In another saucepan heat the Espagnole sauce, tomato sauce, and game stock or essence. Cook until reduced by a third."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the contents of the first saucepan, boil the sauce a few minutes, and pass it through a sieve."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Warm it up in a bain-marie before using."
}
],
"title": "Neapolitan Sauce",
"url": "https://en.wikibooks.org/wiki/Cookbook:Neapolitan_Sauce"
} | recipes/recipe_11_055.html |
{
"infobox": {
"category": "/wiki/Category:Soup_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "This is a tasty and easy-to-make soup recipe. 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": "¼ pound (115 g) forcemeat of fowl"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tablespoon potato flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tablespoon Bechamel sauce"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 egg yolk"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Peas"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Asparagus"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Spinach"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Clear soup"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix the fowl with potato flour, Bechamel sauce, and the yolk."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Put this into a tube about the size round of an ordinary macaroni."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Twenty minutes before serving, squirt the forcemeat into a saucepan of boiling stock, and nip off the forcemeat as it comes through the pipe into pieces about an inch and a half long."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Let it simmer, and add boiled peas and asparagus tips."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "If you like to have the fowl macaroni white and green, you can color half the forcemeat with a spoonful of spinach colouring."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve in a good clear soup."
}
],
"title": "Neapolitan Soup",
"url": "https://en.wikibooks.org/wiki/Cookbook:Neapolitan_Soup"
} | recipes/recipe_11_056.html |
{
"infobox": {
"category": "/wiki/Category:Vietnamese_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Nem chua rán is a Vietnamese breaded and fried pork roll."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Minced pork"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Shredded pork skin"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Garlic, minced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Fish sauce"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Spices"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Eggs, beaten"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Breadcrumbs"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Vegetable oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Cucumbers"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Papayas"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Chile sauce"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine the minced pork, pork skin, garlic, fish sauce, and spices."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pinch off pieces of meat mixture, and shape into a bar or log. Chill for a few hours."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Dip each piece in flour, then beaten egg, then breadcrumbs to fully coat."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat the oil in a pan over medium heat. Add the coated rolls, and deep fry until golden."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve with chilli sauce and cucumbers or papayas.[1][2]"
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Shredded pork skin may be purchased in many Asian supermarkets outside of Vietnam."
}
],
"title": "Nem Chua Rán (Vietnamese Pork Spring Roll)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Nem_Chua_R%C3%A1n_(Vietnamese_Pork_Spring_Roll)"
} | recipes/recipe_11_057.html |
{
"infobox": {
"category": "/wiki/Category:Beverage_recipes",
"difficulty": 1,
"servings": "1 serving",
"time": "~2 minutes"
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp Nesquik chocolate-flavored drink powder (or any other brand of milkshake powder or liquid)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1½ tbsp powdered creamer"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 tsp sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Hot water"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Put all ingredients in a glass or cup."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir in hot water to achieve desired consistency."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "You can make it ¾ cup of hot water, then ¼ cold water, and put in ice cubes."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "The hot variation recipe is good with breakfast."
}
],
"title": "Nesquik à la Café",
"url": "https://en.wikibooks.org/wiki/Cookbook:Nesquik_%C3%A0_la_Caf%C3%A9"
} | recipes/recipe_11_058.html |
{
"infobox": {
"category": "/wiki/Category:Sauce_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Nettle pesto is a sauce made from stinging nettles instead of the basil used in traditional pesto. When properly processed in hot water, stinging nettles are safe to eat. Be sure to forage for the nettles at a location free from chemical sprays, using thick gloves and scissors to clip off leaves."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "5 cups freshly foraged stinging nettles"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "⅓ cup hazelnuts, walnuts, or pine nuts"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 garlic cloves"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "⅓ cup extra-virgin olive oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup Parmesan cheese"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tsp lemon juice"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tsp black pepper"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Blender, food processor, or mortar and pestle"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Oven or stovetop"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Dry sauté or roast the nuts until slightly browned."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Wearing thick gloves, submerge nettles in boiling water for 1 minute. Drain and transfer to an ice water bath to stop the cooking process. Drain."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine all ingredients in a blender and process until smooth. Alternatively, grind with mortar and pestle for a coarser consistency."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Pesto can be used in wide variety of dishes from simple but zesty pasta to rubs for meat and fish."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Hazelnuts, walnuts, and pine nuts can be used separately or mixed depending on price and what is available."
}
],
"title": "Nettle Pesto",
"url": "https://en.wikibooks.org/wiki/Cookbook:Nettle_Pesto"
} | recipes/recipe_11_059.html |
{
"infobox": {
"category": "/wiki/Category:Pastry_recipes",
"difficulty": 2,
"servings": null,
"time": "30 minutes"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "This quick pastry is a no-fail recipe made easily with ingredients usually found in most kitchens. Be sure to use cold water and keep well-wrapped until ready to use."
},
{
"line_type": "p",
"section": null,
"text": "In contrast to bread, pie crust and other pastries should be made in a way that minimizes the development of gluten. Once the water has been added, the dough should be worked as little as possible, to minimize toughness in the finished crust."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 cups (700 g) flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1¼ cup (300 g) shortening"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 egg, beaten"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "⅓ cup (80 ml) cold water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tablespoon white vinegar"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine flour, shortening and salt. Cut in shortening with fork (or pastry blender) until it resembles corn meal."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine water and vinegar with beaten egg. Add to flour mixture a little at a time until a soft dough forms."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Divide dough into three discs, and use or freeze individually."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "When using, roll out onto a floured surface to desired measurements."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "When baking two pies at once, rotate the pies 180 degrees at 15 minutes and 45 minutes to ensure the crust does not burn due to its proximity to the oven walls."
}
],
"title": "Never Fail Pie Crust",
"url": "https://en.wikibooks.org/wiki/Cookbook:Never_Fail_Pie_Crust"
} | recipes/recipe_11_060.html |
{
"infobox": {
"category": "/wiki/Category:Soup_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "This recipe for chowder originates from the 1881 Household Cyclopedia."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Haddock, cod, or similar fish, cut in 3-inch pieces"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Fat salt pork, cut in strips"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Onions, sliced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Wheat flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Black pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Crackers (preferably Philadelphia pilot bread)"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Fry the salt pork in a pot until the fat has rendered out. Remove the pork."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In the pot, layer the fish, onions, and pork until the fish is used up."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix some flour with as much water as will fill the pot; add to pot."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Season with salt and pepper to taste."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bring to boil, and simmer for about 30 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Soak the crackers in water until they are slightly softened, then add to chowder 5 minutes before serving."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve in a tureen."
}
],
"title": "New England Chowder",
"url": "https://en.wikibooks.org/wiki/Cookbook:New_England_Chowder"
} | recipes/recipe_11_061.html |
{
"infobox": {
"category": "/wiki/Category:Clam_recipes",
"difficulty": 2,
"servings": "6",
"time": "About 1–2 hours"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "New England clam chowder is a dairy-based seafood chowder or thick soup originating in the northeastern United States. It is often thickened with a roux, and it usually contains minimal vegetables save for potatoes and onions."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 pound canned clams, minced, or 12 ounces frozen, thawed"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tablespoons plain white flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 medium potato, diced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 medium onion, diced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup boiling water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 ounces salt pork, diced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1½ quarts skimmed or whole milk , scalded"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tablespoon butter"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt and pepper to taste"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "If using frozen clams, drain and reserve liquid."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cut hard parts away and keep them separate."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Sauté salt pork in a heavy iron pot until brown and crisp."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove pork and sauté hard part of clam and onions in hot fat until onion is light brown."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir in flour, then slowly add boiling water, salt, pepper, and diced potato."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cover and simmer gently 10 minutes or until potato is tender."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add soft parts of clams and liquid."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Just before serving, stir in scalded milk and butter."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat thoroughly, but not to boiling."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve piping hot with oyster or soda crackers."
}
],
"title": "New England Clam Chowder",
"url": "https://en.wikibooks.org/wiki/Cookbook:New_England_Clam_Chowder"
} | recipes/recipe_11_062.html |
{
"infobox": {
"category": "/wiki/Category:Salad_recipes",
"difficulty": 2,
"servings": "10",
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "This is a classic New England potato salad. Chopping the potatoes into small pieces allows more surface to be coated and improves the flavor."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 pounds California long white potatoes"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 hard boiled eggs, chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 medium onion, minced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¾ cup mayonnaise"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup sweet pickle juice (from jar of pickles)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tablespoon dried parsley"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ teaspoon celery seed"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¾ tablespoon sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Paprika"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cut unpeeled potatoes in half and cook until they are tender when tested with a knife. Do not overcook."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Peel the potatoes by scraping them lightly with a knife and cut them into ½ inch (1.25 cm) cubes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place potatoes in a large bowl and let them come to room temperature."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a small bowl, combine the mayonnaise, pickle juice and sugar and stir until smooth."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the mayonnaise mixture, minced onion, parsley, celery seed and chopped eggs to the potatoes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add salt and pepper to taste. Stir lightly to combine."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place in large serving bowl and sprinkle with paprika."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cover and refrigerate until ready to serve."
}
],
"title": "New England Potato Salad",
"url": "https://en.wikibooks.org/wiki/Cookbook:New_England_Potato_Salad"
} | recipes/recipe_11_063.html |
{
"infobox": {
"category": "/wiki/Category:Chili_recipes",
"difficulty": 3,
"servings": "5–6",
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "New Mexico Chile Verde is the most popular version of chili con carne in the U.S. state of New Mexico. While there apparently is no canonical recipe for Chile Verde (green chile), all versions involve roasting fresh green chile peppers and cooking them slowly with meat (usually pork but also beef, chicken, or turkey), garlic, oregano, and cumin. The consistency is usually much thinner than Texas-style chili and is sometimes listed on restaurant menus as \"green chile stew\". In addition to being eaten by the bowl (sometimes with pinto beans or diced potatoes added), Chili Verde often is treated as a condiment and is ladled over burritos, enchiladas, hamburgers, and fried eggs."
},
{
"line_type": "p",
"section": null,
"text": "The following is a representative recipe for chili verde, but there are many variations:"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 green bell peppers, chopped (not frequently used in New Mexico)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 large, mild green chile peppers"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "5 cups water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 large can (16 oz) stewed tomatoes"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tablespoons pork bouillon granules"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tablespoon dried oregano"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tablespoon whole cumin seeds"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tablespoon coriander"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "8 oz ground pork"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 large onion, chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "6 tablespoons butter or margarine"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "⅓ cup (240 ml) all-purpose flour"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine bell peppers, chili peppers, water, tomatoes, bouillon, oregano, cumin, and coriander in a large pot. Cook over medium heat until peppers are tender."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Meanwhile, cook pork and onion in a skillet over medium heat, stirring occasionally, about ten minutes, or until pork is browned and crumbly. Drain pork and add to chile mixture. Simmer for 20 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat butter in the skillet over medium-low heat. Add flour. Cook, stirring frequently, until flour browns, about 2 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add flour mixture to chile. Continue cooking and stirring until thickened to preference."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "If fresh green chili peppers are not available, dried Anaheim chili peppers may be substituted, but the results will be substantially different."
}
],
"title": "New Mexico Chili Verde",
"url": "https://en.wikibooks.org/wiki/Cookbook:New_Mexico_Chili_Verde"
} | recipes/recipe_11_064.html |
{
"infobox": {
"category": "/wiki/Category:Pork_recipes",
"difficulty": 4,
"servings": "24",
"time": "Prep: 2 hoursCooking: 2 hours"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "New Mexico Pork Tamales are a classic Southwestern United States meal, made from pork and chicken. This version adds cumin, chili powder and garlic powder to outer masa flour of the tamale."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup shredded cooked pork"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup shredded cooked chicken"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 can (15 oz / 400 g) beanless chili con carne"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tablespoons cooking oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tablespoon chili powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tablespoon garlic powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 teaspoons ground cumin"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ teaspoon salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "⅛ teaspoon freshly ground black pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 package (8 oz / 230 g) of corn husks (contains about 100 husks)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 pounds (900 g) masa flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 tablespoons paprika"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 tablespoons chili powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 tablespoons garlic powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tablespoon ground cumin"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tablespoons salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cups solid vegetable shortening"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "8 cups warm chicken stock (or 8 cups water plus 8 chicken bullion cubes)"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir ingredients together and refrigerate until needed."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Soak corn husks in warm water for at least two hours. A dinner plate may be needed to hold corn husks under water."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix dry masa flour with paprika, chili powder, garlic powder, cumin and salt. Mix well for even distribution of spices."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cut shortening into the masa mixture with a pastry cutter. Mix until mixture resembles the texture of tiny peas."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Slowly add chicken broth one cup at a time. Mix well with electric mixer. Mixture should resemble consistency of peanut butter."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Continue mixing with electric mixer to incorporate air into batter. Mixture is ready to use when 1 teaspoon of batter floats on water."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Use one corn husk per tamale. Lay flat on table. The corn husk is roughly rectangle shaped."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Spread ½ cup of masa mixture on entire upward facing corn husk, leaving a 1-inch (2.5 cm) gap along the long edge and narrow end of the corn husk."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Spread 1 tablespoon of meat mixture, in a narrow band in the middle, down the length of the masa spread corn husk."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Roll/fold the husk along the wide edge, touching the edges of the masa together, with the meat mixture ending up in the middle of the masa. The part of the husk with the 1-inch gap with no masa should be rolled around the outside of the husk."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Fold about 1 inch of end of rolled husk, upward along the body of the husk. You should end up with something resembling a cornucopia, with one end folded over and one end open."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stand all of the rolled tamales on end in a steamer basket with the open end of the tamale facing upward. Cover the basket."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Steam the tamales over boiling water for 2 hours. Keep the tamales above the boiling water, don't allow them to stand in it."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "At the end of the cooking period, open one tamale to make sure the masa is cooked and not doughy."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Allow tamales to rest 30 minutes after cooking, before serving. This will help to keep the masa from sticking to the corn husk."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Leftover tamales may be frozen in ziplock bags."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Reheat frozen tamales in a microwave. If you reheat by steaming, they may become soggy."
}
],
"title": "New Mexico Pork Tamales",
"url": "https://en.wikibooks.org/wiki/Cookbook:New_Mexico_Pork_Tamales"
} | recipes/recipe_11_065.html |
{
"infobox": {
"category": "/wiki/Category:Sauce_recipes",
"difficulty": 1,
"servings": "8 to 10",
"time": "2 hours"
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 jar (12 ounces) of refrigerated chunky blue cheese dressing"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¾ cup Creole mustard"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "⅓ cup scallions, finely chopped (reserve a teaspoon of chopped green tops for garnish)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon Creole seasoning"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine all ingredients and refrigerate at least 2 hours before serving (overnight is preferable)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Garnish with the reserved scallions."
},
{
"line_type": "ul",
"section": "Notes, tips and variations",
"text": "Serve as a dipping sauce for celery stalks and cooked chicken wings (baked, broiled, fried, or grilled), 24 pieces of wings (tips discarded) or \"drummettes\" for the quantities given."
},
{
"line_type": "ul",
"section": "Notes, tips and variations",
"text": "Can use with any other raw vegetable."
}
],
"title": "New Orleans Style Chicken Wing Dipping Sauce",
"url": "https://en.wikibooks.org/wiki/Cookbook:New_Orleans_Style_Chicken_Wing_Dipping_Sauce"
} | recipes/recipe_11_066.html |
{
"infobox": {
"category": "/wiki/Category:Dessert_recipes",
"difficulty": 1,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 scoop vanilla ice cream"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tsp coffee powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tsp brandy"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1½ tsp sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1½ tsp cinnamon powder, for garnishing (optional)"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place the ice cream in a coffee cup."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Boil water in a pan, and then add coffee and sugar to it, and then mix well."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add brandy to coffee mixture."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pour coffee mixture over the ice-cream."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve immediately, garnished with cinnamon powder."
}
],
"title": "New World Affogato",
"url": "https://en.wikibooks.org/wiki/Cookbook:New_World_Affogato"
} | recipes/recipe_11_067.html |
{
"infobox": {
"category": "/wiki/Category:Cheesecake_recipes",
"difficulty": 3,
"servings": "8",
"time": "3 and half hours"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Arnold Reuben, owner of Turf Restaurant at 49th and Broadway in New York City, developed the recipe for New York cheesecake in 1929 after eating a slice of cheese pie at a friend's home.[1]"
},
{
"line_type": "p",
"section": null,
"text": "He altered his hostess’ recipe and eventually developed his own version of cheesecake which relies on cream cheese rather than cottage cheese as most other bakeries did at the time. Reuben then served his new creation in his restaurant which became a hit in no time."
},
{
"line_type": "p",
"section": null,
"text": "The below recipe makes a firm and heavy cheesecake, nicely flavored with lemon. It is very important to avoid over beating the ingredients in order to avoid cracks."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "5 ounces Barnham and Bailey animal crackers or sweet digestive biscuits"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 tablespoons sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 tablespoons melted butter"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 ½ pounds softened cream cheese"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 ¾ cups white granulated sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tablespoon corn starch"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 tablespoons flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Zest of 1 lemon"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon vanilla"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "5 large whole eggs"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 large egg yolks"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup heavy cream"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Butter bottom and sides of 10-inch springform pan."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Crush animal crackers into a fine powder. Mix with 3 tablespoons of sugar."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add to melted butter and mix with a fork until blended."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Press mixture into the bottom and up about one third of the sides of the pan."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Refrigerate 1 hour."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Have all ingredients at room temperature."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Preheat oven to 475°F."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix sugar, flour and cornstarch together."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Using a wooden spoon, beat cream cheese with sugar mix, zest and vanilla until it is smooth. Do not overbeat."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the whole eggs and egg yolks, one at a time, beating lightly with wooden spoon after each addition. Do not overbeat as this causes the cheesecake to crack."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Gently stir in cream."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pour mixture into the pan. Place pan on cookie sheet to avoid leakage."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bake at 475°F for 15 minutes"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Lower heat to 225°F and bake for 1 hour"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Raise heat to 250°F and bake for about 15 more minutes"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Refrigerate immediately for at least 1 hour, covered with a cloth and cookie sheet (cloth on bottom) until condensation stops forming. Condensation will drip onto the cake if you cover it right away with plastic wrap."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "You may substitute lemon juice for vanilla."
}
],
"title": "New York Cheesecake",
"url": "https://en.wikibooks.org/wiki/Cookbook:New_York_Cheesecake"
} | recipes/recipe_11_068.html |
{
"infobox": {
"category": "/wiki/Category:Pizza_recipes",
"difficulty": null,
"servings": "6",
"time": "3 hours"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "New York City–style pizza originated in New York City in the early 1900s, and it may be the American-style pizza that most closely resembles that of Naples, Italy. It's characterized by wide, thin, foldable slices. The traditional toppings were limited to tomato sauce and mozzarella cheese. The slices are often eaten as a street snack while folded in half, as its size and flexibility sometimes makes it unwieldy to eat flat."
},
{
"line_type": "p",
"section": null,
"text": "The most notable difference between New York style and other American pizzas is its thin hand-tossed crust, made from a high-gluten bread flour, and its light coating of pre-cooked tomato sauce. The flavor of the crust has sometimes been attributed to the minerals present in the New York City tap water used to make the dough.[1] Some out-of-state pizza makers even transport the water cross-country for the sake of authenticity.[2][3]"
},
{
"line_type": "p",
"section": null,
"text": "New York–style pizza is usually sold both by the slice and as whole pies. Slices are taken from a large pie—typically around 18 inches in diameter—most commonly cut into 8 slices. Pizzas to be sold by the slice can be either \"plain\" (cheese and sauce) or with toppings. While many New York pizzerias also have slices with various toppings ready to serve, they invariably have plain slices ready to go, and can provide slices with toppings by adding them on prior to re-heating."
},
{
"line_type": "p",
"section": null,
"text": "Pizzas are typically served with condiments such as dried red chili pepper, garlic powder, and grated Parmesan cheese, available for the customer to place on the pizza once served. Oregano is also sometimes available."
},
{
"line_type": "p",
"section": null,
"text": "Square-shaped slices with much thicker dough called Sicilian slices are also sold in New York City, though they often differ considerably from the true pizza of Sicily."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon active dry yeast"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "⅔ cup warm water (110°F/45°C)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cups all-purpose flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tablespoons olive oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 can (10 ounces) tomato sauce"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 pound shredded mozzarella cheese"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup grated Romano cheese"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup chopped fresh basil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tablespoon dried oregano"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon red pepper flakes"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Sprinkle the yeast over the surface of the warm water in a large bowl. Let stand for 1 minute, then stir to dissolve."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix in the flour, salt, and olive oil."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "When the dough is too thick to stir, turn out onto a floured surface, and knead for 5 minutes. Knead in a little more flour if the dough is too sticky."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place into an oiled bowl, cover, and set aside in a warm place to rise until doubled in bulk."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Preheat the oven to 550°F or as hot as your oven will go. Authentic New York pizzarias bake pizzas in ovens from 700–1,000°F. If using a pizza stone, preheat it in the oven as well, setting it on the lowest shelf."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "When the dough has risen, flatten it out on a lightly floured surface."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Roll or stretch out into a 12-inch circle, and place on a baking sheet. If you are using a pizza stone, you may place the pizza on a piece of parchment while preheating the stone in the oven."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Spread the tomato sauce evenly over the dough. Sprinkle with oregano, mozzarella cheese, basil, Romano cheese, and red pepper flakes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bake for 12–15 minutes in the preheated oven, until the bottom of the crust is browned when you lift up the edge a little, and cheese is melted and bubbly."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cool for about 5 minutes before slicing and serving."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "You may also want to use additional toppings for your pizza. Well-known suggestions include:\n4 ounces shredded mozzarella cheese (for an extra cheese pizza)\n2–4 ounces sliced pepperoni\n8 ounces Italian sausage, casings removed, crumbled, and cooked\n2–4 ounces sliced Genoa salami\n1 medium-sized fresh bell pepper, cut into strips\n1 large onion, sliced and lightly sautéed\n1 can sliced mushrooms or mushroom stems and pieces, drained\n1 can sliced black olives, drained\n2–4 ounces thickly-sliced or diced ham\n2–4 ounces sliced, cooked bacon, cut into pieces"
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "4 ounces shredded mozzarella cheese (for an extra cheese pizza)"
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "2–4 ounces sliced pepperoni"
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "8 ounces Italian sausage, casings removed, crumbled, and cooked"
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "2–4 ounces sliced Genoa salami"
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "1 medium-sized fresh bell pepper, cut into strips"
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "1 large onion, sliced and lightly sautéed"
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "1 can sliced mushrooms or mushroom stems and pieces, drained"
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "1 can sliced black olives, drained"
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "2–4 ounces thickly-sliced or diced ham"
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "2–4 ounces sliced, cooked bacon, cut into pieces"
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "If you want to use more than one topping, you may want to cut down on the amount of each topping used."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "If you want to make your pizza more crispy, bake your pizza in the oven at its maximum temperature, usually ranging from 500–550°F (260–290°C). Bake the pizza for 9 to 12 minutes or until the crust is golden and the cheese is melted and bubbly."
}
],
"title": "New York City–Style Pizza",
"url": "https://en.wikibooks.org/wiki/Cookbook:New_York_City%E2%80%93Style_Pizza"
} | recipes/recipe_11_069.html |
{
"infobox": {
"category": "/wiki/Category:Dessert_recipes",
"difficulty": 3,
"servings": "3",
"time": "1 hour"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Ngalakh is a delightful Senegalese millet porridge, traditionally enriched with the flavors of baobab cream, peanut butter, or sweet yogurt. This dessert is commonly presented in large bowls. It is best enjoyed when chilled, and a sprinkling of sugar on top adds an extra touch of sweetness. In Senegal, it is often served during Easter festivities."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Millet"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Butter"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Grated coconut"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Raisins"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "A good pinch of ground nutmeg"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Bouye (baobab fruit) powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Peanut paste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Orange blossom water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Vanilla sugar"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pour a glass of hot water over the millet, and allow it to absorb the water."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cook the millet in a couscoussier for approximately ten minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Arrange the cooked millet in a large dish, then add the butter, grated coconut, raisins, and nutmeg."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Dissolve the powdered bouye in a dish with 200 ml water. Combine the peanut paste with 300 ml water, and stir this into the bouye mixture."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Filter the liquid to remove any excess bouye particles. Flavor the mixture with vanilla sugar and orange blossom water."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Gradually pour the sauce over the millet in the large dish, adjusting the quantity until you achieve a porridge-like consistency. Refrigerate before serving."
}
],
"title": "Ngalakh (Senegalese Millet Dessert)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Ngalakh_(Senegalese_Millet_Dessert)"
} | recipes/recipe_11_070.html |
{
"infobox": {
"category": "/wiki/Category:Fried_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Ngoundja is a popular dish of fried plantains enjoyed in many African countries. This simple yet delicious treat features ripe plantains that are sliced, fried to perfection, and served as a side dish or snack. With a crispy exterior and a sweet, soft interior, ngoundja is a delightful combination of flavors and textures."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2–3 ripe plantains"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Vegetable oil, for frying"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt (optional)"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Knife"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Cutting board"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Deep frying pan or skillet"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Slotted spoon"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Paper towels"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place the plantains on a cutting board, and use a knife to trim off both ends."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Make a shallow lengthwise incision along the skin of each plantain, being careful not to cut into the flesh."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Gently peel off the skin by using your fingers to lift it away from the flesh. If needed, you can use the knife to assist in peeling."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Lay the peeled plantains on the cutting board and cut them into diagonal or round slices, about ½ inch thick. You can adjust the thickness to your preference."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pour enough vegetable oil into a deep frying pan or skillet to cover the bottom by about ¼ inch."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place the pan over medium-high heat and allow the oil to become hot. You can test the temperature by dropping a small piece of plantain into the oil—if it sizzles immediately, the oil is ready for frying."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Carefully place the sliced plantains into the hot oil, making sure not to overcrowd the pan. Work in batches if necessary. Cook the plantains for about 2–3 minutes on each side or until they turn golden brown."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Use a slotted spoon to carefully remove the fried plantains from the pan and transfer them onto a plate lined with paper towels. This will help absorb any excess oil."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Sprinkle the fried plantains with a pinch of salt if desired, or leave them unsalted for a sweeter taste."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Allow the ngoundja to cool for a few minutes before serving to avoid burning your mouth. Serve as a side dish alongside your favorite main course, or enjoy them as a tasty snack on their own."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Choose ripe plantains with yellow to black skins. They should be slightly soft to the touch but not overly mushy."
}
],
"title": "Ngoundja (Fried Plantains)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Ngoundja_(Fried_Plantains)"
} | recipes/recipe_11_071.html |
{
"infobox": {
"category": "/wiki/Category:Appetizer_recipes",
"difficulty": 2,
"servings": "20",
"time": "2-2½ hours"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Template:Nutritionsummary\nCookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | American cuisine | Holiday Recipes | Snacks"
},
{
"line_type": "p",
"section": null,
"text": "This party food, or just anytime snack recipe originated in Rocky Mount, North Carolina."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 boxes (16 cups/1 kg/2.2 lb) rice Chex cereal"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 box (8 cups/500 g/1.1 lb) wheat Chex cereal"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "⅔ box (5 cups/320 g/11 oz) Cheerios"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 bag (3 cups/250 g/8.8 oz) thin pretzels"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 lb (6 cups/450 g) peanuts"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 lb (6 cups/450 g) pecans"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 can (3 cups/250 g/8.8 oz) cashews"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt to taste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 sticks (375 g/13.2 oz) margarine"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Heaping ½ cup (150 g/5.3 oz) bacon grease"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1¾–2 tablespoons garlic salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tablespoons plus 1 dash Worcestershire sauce"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Heaping ½ teaspoon Accent seasoning (MSG)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 heaping tablespoons peanut butter"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Melt and combine the sauce ingredients."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine all dry ingredients except salt in a large canning pot."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Sprinkle a little of the sauce mixture over dry ingredients, and shake well. Repeat until sauce is gone."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Salt the mixture by sprinkling and shaking in the same way."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bake 1½–2 hours at 200 °F (95 °C) in covered canning pot."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove frequently to shake."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Put the sauce in a canning jar, and punch several holes in the lid. Sprinkle by turning the jar upside down."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "It took up to seven times of sprinkling and shaking to salt the mixture."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "It is possible to substitute some vegetable oil for the bacon grease, but the result is less authentic."
}
],
"title": "Nibbles",
"url": "https://en.wikibooks.org/wiki/Cookbook:Nibbles"
} | recipes/recipe_11_072.html |
{
"infobox": {
"category": "/wiki/Category:Soup_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Nigerian assorted cow tail pepper soup is a type of Nigerian pepper soup made with cow liver, muscle, feet, and heart. It is usually eaten in eastern Nigeria, where it can be found in most eateries and restaurants."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Assorted cow parts (heart, liver, meat, foot), washed"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Curry powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Thyme"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Onion, sliced into rings"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Stock cube"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Chile pepper, ground"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Ground crayfish"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Pepper soup spice"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Uziza leaves"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Cooktop"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Cooking pot"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Knife"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Cooking spoon"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine the cow foot, salt, curry powder, and thyme. Add enough water to cover the meat. Cover the pot, and simmer for 35 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir in the cow heart, and cook for 15 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir in the meat and liver, adding more water as necessary to cover the meat."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir in the onion and stock cube, and simmer for 15 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir in the ground pepper, ground crayfish, pepper soup spice, and uziza leaves. Mix well, and simmer for 10 minutes until all the meat is soft and tender."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove from the heat, and serve."
}
],
"title": "Nigerian Assorted Beef Pepper Soup",
"url": "https://en.wikibooks.org/wiki/Cookbook:Nigerian_Assorted_Beef_Pepper_Soup"
} | recipes/recipe_11_073.html |
{
"infobox": {
"category": "/wiki/Category:Nigerian_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Nigerian barbecued chicken wings are usually eaten as a side dish or served alongside grains like jollof rice, fried rice, and more."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Cornmeal"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Black pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Ginger powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Paprika powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Chicken wingettes"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Oven or grill"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Bowl"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Baking tray"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine the flour, cornmeal, pepper, salt, sugar, ginger, and paprika in a bowl."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the chicken and rub the mixture into them well so they are completely coated."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Set in the fridge, and allow the chicken to marinate for 1 hour."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Arrange the chicken in a baking tray or on a grill. Grill or bake until cooked through (about 45 minutes baking)."
}
],
"title": "Nigerian Barbecued Chicken Wings",
"url": "https://en.wikibooks.org/wiki/Cookbook:Nigerian_Barbecued_Chicken_Wings"
} | recipes/recipe_11_074.html |
{
"infobox": {
"category": "/wiki/Category:Nigerian_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Nigerian barbecued fish is a spicy seafood dish from Nigeria."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Whole fish"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Garlic"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Ginger"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Onion"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Seasoning cube"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Suya spice"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Green bell pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Red bell pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Vegetable oil"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Knife"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Bowl or other container"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Grill"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Blender"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Tongs or spatula"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Clean and gut the fish well, scaling it and removing the gills."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Blend together the pepper, garlic, ginger, onion, seasoning cube, suya spice, bell peppers, and vegetable oil to make a marinade."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Submerge the fish in the marinade, making sure it is well-coated inside and out. Let marinate for 1–2 hours."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat a grill grate, and grease with oil. Add the fish and cook, flipping and applying marinade, until well-cooked (up to about 30–45 minutes)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve hot with extra onion and green bell pepper."
}
],
"title": "Nigerian Barbecued Fish",
"url": "https://en.wikibooks.org/wiki/Cookbook:Nigerian_Barbecued_Fish"
} | recipes/recipe_11_075.html |
{
"infobox": {
"category": "/wiki/Category:Bean_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Beans and yam porridge is a classic Nigerian dish made of seasoned beans and yam, and additional vegetables. It is mostly consumed by Nigerians, especially in the south of the country."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Dried beans"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Onions, sliced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Yam, cubed"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Palm oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Tomatoes"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Ground crayfish"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Panla fish (optional)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Bay leaves (optional)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Cooked chicken (optional)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Stock cube"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Leafy green vegetables, chopped"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Pot"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Stove"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Knife"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Bowl/plates"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Masher"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pick over the beans to remove any dirt or debris."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Wash the beans, place in a pot of water, and simmer for about 15 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the onions and yam, and simmer for a few more minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir in the palm oil, tomato, ground crayfish, panla fish, bay leaf, cooked chicken, and stock cube. Cover and cook until the yam and beans are tender."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir in the leafy greens, and cook for 5 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve hot."
}
],
"title": "Nigerian Bean and Yam Porridge",
"url": "https://en.wikibooks.org/wiki/Cookbook:Nigerian_Bean_and_Yam_Porridge"
} | recipes/recipe_11_076.html |
{
"infobox": {
"category": "/wiki/Category:Nigerian_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Bean porridge is a Nigerian food eaten by every tribe in Nigeria. There are three main varieties of beans used to make this dish: honey beans, black-eyed peas, and Nigerian brown beans."
},
{
"line_type": "ul",
"section": "Ingredient",
"text": "Dried beans (honey beans/black-eyed peas/Nigerian brown beans)"
},
{
"line_type": "ul",
"section": "Ingredient",
"text": "2 large onions, chopped"
},
{
"line_type": "ul",
"section": "Ingredient",
"text": "Palm oil"
},
{
"line_type": "ul",
"section": "Ingredient",
"text": "Maggi (bouillon cube)"
},
{
"line_type": "ul",
"section": "Ingredient",
"text": "Ground crayfish"
},
{
"line_type": "ul",
"section": "Ingredient",
"text": "A few pieces of fresh tomato"
},
{
"line_type": "ul",
"section": "Ingredient",
"text": "Fresh scotch bonnet or habanero pepper"
},
{
"line_type": "ul",
"section": "Ingredient",
"text": "Smoked panla fish"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pick over the beans to remove stones and other unwanted items."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Put the beans in a clean bowl, and run under clean running water to wash them."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Boil water in a pot, and add the beans. Boil for 5 minutes, then strain and let run under cold water. Fully drain the beans."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the parboiled beans, chopped onion, palm oil, and bouillon cube to a pot. Cover with water, and simmer until the beans are tender."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Blend the crayfish, tomatoes, and pepper into a smooth paste."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat a pan. Add the tomato paste, panla fish, and salt/bouillon to taste. Fry for 5–7 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "When the beans are soft and the water is reduced, stir in the fried paste and panla fish. Cook for 5–6 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve the beans porridge with pap (ogi), plantain (dodo), and/or bread."
}
],
"title": "Nigerian Bean Porridge",
"url": "https://en.wikibooks.org/wiki/Cookbook:Nigerian_Bean_Porridge"
} | recipes/recipe_11_077.html |
{
"infobox": {
"category": null,
"difficulty": 1,
"servings": null,
"time": "45 minutes"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Beans and plantain is a Nigerian dish mostly eaten as lunch."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Beans"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Onion, chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Seasoning cube"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Dried pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Plantain, peeled and sliced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Palm oil"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Pot"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Spoon"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Bowl"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Frying pan"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Cooking spoon"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Wash the beans, then transfer to a pot with the onion, seasoning cube, pepper, and salt."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bring the pot to a boil, and cook until the beans are soft."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir in the palm oil, and leave to simmer for a few minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Fry the plantain in hot oil."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve the beans and plantains together."
}
],
"title": "Nigerian Beans and Plantain",
"url": "https://en.wikibooks.org/wiki/Cookbook:Nigerian_Beans_and_Plantain"
} | recipes/recipe_11_078.html |
{
"infobox": {
"category": "/wiki/Category:Nigerian_recipes",
"difficulty": 1,
"servings": null,
"time": "45 minutes"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Beans and yam is a dish often eaten for lunch in Nigeria."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Dried beans"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Onion, chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Stock cube"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt, to taste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Pepper, to taste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Palm oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Yam, peeled and cut into chunks"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Pot"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Knife"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Cooking spoon"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Colander"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Wash and drain the beans, then transfer to a pot with the onion, stock cube, salt, and pepper."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add enough water to cover everything in the pot. Boil until the beans are almost soft."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the yam, and boil until the yam and beans are soft."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir in the palm oil, and cook for another 3 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve."
}
],
"title": "Nigerian Beans and Yam",
"url": "https://en.wikibooks.org/wiki/Cookbook:Nigerian_Beans_and_Yam"
} | recipes/recipe_11_079.html |
{
"infobox": {
"category": "/wiki/Category:Stew_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Nigerian beef and chicken stew is a tomato stew recipe with added ingredients. Even though it is called \"beef and chicken stew\", turkey and fish may also be used. It can be served with white rice, fried plantain, boiled plantain, fried yam, boiled yam, egusi, and agidi."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Fresh habanero pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Fresh tomatoes"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Tinned tomatoes"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Vegetable oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Whole chicken (preferably), cut into pieces"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Stock cubes"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Onion, chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Thyme"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Beef, cut into pieces"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Knife"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Cooking pot"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Stovetop"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Chef spoon"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Blender"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Grill"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Blend the habanero pepper and tomatoes together to make a paste. Cook this paste with a small amount of oil until it thickens and loses its raw flavor. Remove from the heat."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place the chicken pieces in a pot with the stock cubes, onions, and thyme. Cover with water, and bring to a simmer. When the chicken is almost cooked, add the beef and cook until well done. Add salt and allow to simmer for about 5 minutes. Drain the meat, reserving the liquid."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Grill or fry the cooked chicken and beef."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place the pot of tomato stew back on the heat, and add the water from cooking the chicken. Stir in the grilled meat, and add salt to taste."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cover the pot and cook, stirring occasionally, until the ingredients are well mixed."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve with fried plantain, boiled plantain, fried yam, boiled yam, egusi, or white rice."
}
],
"title": "Nigerian Beef and Chicken Stew",
"url": "https://en.wikibooks.org/wiki/Cookbook:Nigerian_Beef_and_Chicken_Stew"
} | recipes/recipe_11_080.html |
{
"infobox": {
"category": "/wiki/Category:Pasta_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Nigerian beef macaroni is a simple, quick meal that can be prepared for breakfast or dinner. It is a nutritious pasta recipe made with meat and veggies."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Beef"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Ground pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Whole onions, peeled"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Seasoning cubes"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Vegetable oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Twisted macaroni pasta"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Garlic, minced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Ginger"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Onions, diced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Tomatoes, diced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Red chile pepper, blended"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Bell peppers, diced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Carrots, diced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Green beans"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Nutmeg"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup beef broth or water"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Pot"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Bowl"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Chef spoon"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Season the beef with pepper, salt, whole onions, and seasoning cube. Cover with water, and simmer until tender."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Drain the meat from the broth, then cut it into little pieces."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Fry the beef should in hot vegetable oil until golden, then set aside."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Boil the macaroni in salted water for 10 minutes. Drain and reserve."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat an adequate amount of oil in a frying pan. Add the garlic, ginger, and diced onions. Stir-fry for 10 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the diced tomatoes, blended pepper, bell peppers, carrots, and green beans. Cook for 5 minutes over medium heat."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir in the beef broth. Allow it to simmer gently on medium heat—the substance will start to get quite rich and thick."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the fried beef and the cooked macaroni, stirring well to combine."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Turn down the heat, and cook the macaroni for over very low heat for 5 minutes, or until it has absorbed all the ingredients and the liquid has reduced."
}
],
"title": "Nigerian Beef Marcaroni",
"url": "https://en.wikibooks.org/wiki/Cookbook:Nigerian_Beef_Marcaroni"
} | recipes/recipe_11_081.html |
{
"infobox": {
"category": null,
"difficulty": 3,
"servings": null,
"time": "20 minutes"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Beef shawarma is a Lebanese dish that has been adopted as a daily meal in Nigeria."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Onions"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Garlic (optional)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Fresh ginger (optional)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Beef, sliced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Stock cube"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Nigerian curry powder (optional)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Thyme (optional)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Vegetable oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Pita bread"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Cabbage, shredded"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Carrot, shredded"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Green bell pepper, sliced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Cucumber, sliced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Chile powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Ketchup"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Mayonnaise (Bama brand)"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Stove"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Blender"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Knife"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Plate"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Pot"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Pan"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Blend the onion, garlic, and ginger into a paste."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine the beef and onion paste in a pot. Season with the stock cubes, salt, curry powder, and thyme. Add some water, and cook for about 15 minutes. Once done, stir and fry them in a pan of vegetable oil for 3 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Open up the pita bread to divide it in two. Place one on top of the other."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Gently spread mayonnaise over the bread on top. Add the cabbage, carrot, green pepper, cucumber, and cooked beef. Sprinkle with chili powder, and drizzle with ketchup and mayonnaise."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Fold to seal the contents. Place it on a heated pan greased with some vegetable oil. Let the shawarma heat up on the side with the open flap. Flip and do the same for the other side."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve when hot."
}
],
"title": "Nigerian Beef Shawarma",
"url": "https://en.wikibooks.org/wiki/Cookbook:Nigerian_Beef_Shawarma"
} | recipes/recipe_11_082.html |
{
"infobox": {
"category": "/wiki/Category:Soup_recipes",
"difficulty": null,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Bitter leaf soup, or ofe onugbu in Igbo, is a Nigerian soup. It is believed to enhance renal function and reduce constipation."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Fresh bell pepper, washed and seeded"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Tomatoes, washed"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Onions, peeled"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Bitter leaf"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Assorted meat, rinsed and cut into pieces"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Stockfish, rinsed"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Ginger paste (optional)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Crushed garlic (optional)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Maggi (bouillon cube)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt to taste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Smoked dried fish, rinsed"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Onions, chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Ground crayfish powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Palm oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Egusi powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Condiment if desired"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Blend the bell pepper, tomatoes, and onions together to make a smooth paste."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Rinse the bitter leaves. Rub them with salt, and continue washing to remove the bitter taste. The water from the bitter leaf will foam—be sure to thoroughly wash this away like you are washing a dress."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the meat and stockfish to a clean pot. Add ginger and garlic if using. Season with salt and bouillon to taste."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cover the meat and fish mixture with water. Boil until the meat and fish are very soft. Remove the meat from the pot, reserving the meat stock."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat the palm oil in a pot over the fire. Add the chopped onions, and fry for a few minutes until softened."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the blended pepper paste, meat stock, ground crayfish, salt, and your choice of condiment to the onions. Cover it, and boil for about 13 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the washed bitter leaf. Cover, and let steam a little."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir in the egusi powder to thicken the soup, then add a small amount of smoked fish and the cooked meat and fish. Cover the pot and let boil for about 8 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove the pot from the heat, and serve the soup with any swallow of your choice."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "You can fry the meat in groundnut oil before adding to the soup, if desired."
}
],
"title": "Nigerian Bitter Leaf Soup I",
"url": "https://en.wikibooks.org/wiki/Cookbook:Nigerian_Bitter_Leaf_Soup_I"
} | recipes/recipe_11_083.html |
{
"infobox": {
"category": "/wiki/Category:Soup_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Bitter leaf soup is a Nigerian soup."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Bitter leaf, washed"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Meat"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Onion, chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Stock cube"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Stockfish"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Palm kernel"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Ground crayfish"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Yellow pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Ede (taro root)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Pot"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Cooking spoon"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Mortar and pestle"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Bowl"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Sieve"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Boil the bitter leaf in a pot of water, then drain it in a sieve and rinse well. Repeat this boiling and rinsing process twice more. Set the drained bitter leaf aside."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine the meat, onion, stock cube, and stockfish in another pot. Bring to a simmer."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Boil the palm kernel in another pot until soft. Drain."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Transfer the palm kernel to a mortar, and pound it well. Mix in some warm water, then transfer the juice to the pot of meat, leaving the solids behind."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pound together the crayfish and yellow pepper, then add to the soup pot."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Boil the ede until soft, then pound it and add to the soup pot."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Season with stock cube and salt to taste, then mix in the drained bitter leaf. Cover and cook for 4 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve hot."
}
],
"title": "Nigerian Bitter Leaf Soup II",
"url": "https://en.wikibooks.org/wiki/Cookbook:Nigerian_Bitter_Leaf_Soup_II"
} | recipes/recipe_11_084.html |
{
"infobox": {
"category": "/wiki/Category:Fish_recipes",
"difficulty": 1,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Boiled fish is a major ingredient in the preparation of many Nigerian soups. It is also served with other foods, such as rice and beans, fried rice, jollof rice, and many others."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Fresh fish"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cut fresh fish into suitable sized pieces, and wash thoroughly. Remove unwanted substances inside the fish."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Put fish in a pot, cover with water, and add a pinch of salt."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Boil for a few minutes until cooked but tender."
}
],
"title": "Nigerian Boiled Fish",
"url": "https://en.wikibooks.org/wiki/Cookbook:Nigerian_Boiled_Fish"
} | recipes/recipe_11_085.html |
{
"infobox": {
"category": "/wiki/Category:Plantain_recipes",
"difficulty": 1,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Boiled plantain is a typical Nigerian food served with egg sauce, palm oil, or garden egg stew. The plantain can be unripe or ripe."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Unripe or ripe plantain"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Water"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Boil some water in a pot, and add the plantain."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cook for few minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve with egg sauce, garden egg stew, or palm oil."
}
],
"title": "Nigerian Boiled Plantain",
"url": "https://en.wikibooks.org/wiki/Cookbook:Nigerian_Boiled_Plantain"
} | recipes/recipe_11_086.html |
{
"infobox": {
"category": "/wiki/Category:Soup_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Bokolisa soup is a Nigerian draw soup made with bokolisa seeds, native to the Ikale and Ilaje people. Like marugbo soup, bokolisa is best eaten with pupuru."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Bokolisa seeds, ground to a powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Palm oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Beef"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Seasoning cubes"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Onions"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Ponmo (cowskin)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Dryfish"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Ground chile pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Jute leaves, washed and sliced"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine the ground bokolisa with palm oil until it forms a smooth paste."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine the beef, salt, seasoning cubes, and onions in a pot. Cook for 30 minutes, then cover with water."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the ponmo and dryfish.Cook for 15 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir in the chili pepper, salt, seasoning, and jute leaves. Mix gently so the fish doesn't crumble. Cook for 5 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir in the bokolisa paste. Cook for 5 minutes, and serve."
}
],
"title": "Nigerian Bokolisa Soup",
"url": "https://en.wikibooks.org/wiki/Cookbook:Nigerian_Bokolisa_Soup"
} | recipes/recipe_11_087.html |
{
"infobox": {
"category": "/wiki/Category:Bread_recipes",
"difficulty": null,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Nigerian bread rolls are a type of bread enriched with milk, egg, and butter."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "All-purpose flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Egg"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Butter"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Yeast"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Milk"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Whisk"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Spatula"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Bowl"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Spoon"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Oven"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine the flour, sugar, and salt in a bowl."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix in the egg and butter until well-distributed."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine the yeast and milk, and let sit until foamy. Mix into the flour mixture until a thick dough forms."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Knead the dough for about 8 minutes. Return the dough to the bowl, cover with a thin plastic wrap, and set aside to rise in a warm area for about 1 hour until doubled in volume."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Shape the dough into small spheres, making them as smooth as possible."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place the rolls side by side in a baking pan. Brush them with beaten egg."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bake the rolls for about 30 minutes at 350°F until golden brown and cooked through."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Let cool, then remove from the pan and serve."
}
],
"title": "Nigerian Bread Rolls",
"url": "https://en.wikibooks.org/wiki/Cookbook:Nigerian_Bread_Rolls"
} | recipes/recipe_11_088.html |
{
"infobox": {
"category": "/wiki/Category:Nigerian_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Brown rice with vegetables is a rice dish that is simple to prepare and delicious."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Uncooked brown rice"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Seasoning cubes"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Garlic, minced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Ground crayfish"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Vegetable oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Onion, chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Carrot, chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Pepper, chopped"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Bowl"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Spoon"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Pot"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Knife"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Wash the rice in hot water until the water runs clear."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine the rice in a pot with salt, seasoning cubes, onions, pepper, garlic, and ground crayfish. Add twice as much water as rice, and stir to combine."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place the pot on the heat, and cook without stirring until the water is fully absorbed and the rice is cooked."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat some vegetable oil in a pot over high heat. Add the chopped onions, carrots, and peppers, and fry for 5 minutes. Season with salt and seasoning cube, and cook for 5 more minutes on low heat."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Split the vegetables into equal halves. Scoop the rice into the veggies in batches and sauté until the grains begin to separate from one another. Continue to add more rice and vegetables, stirring occasionally, until all of the rice and vegetables are well combined."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Keep the rice over low heat for a few minutes after you've finished cooking it to allow the flavor to permeate the rice. Remove it from the heat, and serve it while it's still hot."
}
],
"title": "Nigerian Brown Rice with Vegetables",
"url": "https://en.wikibooks.org/wiki/Cookbook:Nigerian_Brown_Rice_with_Vegetables"
} | recipes/recipe_11_089.html |
{
"infobox": {
"category": "/wiki/Category:Nigerian_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Nigerian buns are a type of fried dough originating in Nigeria. They are similar to puff puff."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Plain flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Baking powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Evaporated milk"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Nutmeg"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Warm water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Vegetable oil"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Fill a clean, dry basin halfway with flour. Mix in the sugar, salt, nutmeg, and baking powder. Mix in the evaporated milk until it is completely absorbed by the flour."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Gradually mix in warm water until you have a sticky dough."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Fill a pot with vegetable oil to a depth of at least 3 inches. Heat the oil to 350–375°F."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Dip your hands in water, and pinch off small pieces of dough. Roll each piece into a rough ball. Don't worry if the balls aren't perfect; they will transform into ideal buns when fried."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Working in batches, fry the dough balls in the hot oil until golden brown on all sides."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove buns from the oil, and drain any excess oil from the buns."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "The buns may sink to the bottom of the pot when first placed in the oil then gently rise to the surface as they cook. It's critical to maintain swirling until the balls rise to the surface (without denting them)."
}
],
"title": "Nigerian Buns",
"url": "https://en.wikibooks.org/wiki/Cookbook:Nigerian_Buns"
} | recipes/recipe_11_090.html |
{
"infobox": {
"category": "/wiki/Category:Cake_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "This Nigerian cake recipe is a variation of pound cake. It is usually used for celebrating birthdays, anniversaries and marriages."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Dried fruit"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Brandy"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Butter"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Granulated sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Eggs"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Vanilla"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Plain flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Baking powder"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Wooden spatula"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Cake pan"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Oven"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Sieve"
},
{
"line_type": "ol",
"section": "Procedures",
"text": "Soak the dried fruit in brandy until plump."
},
{
"line_type": "ol",
"section": "Procedures",
"text": "Cream the butter and sugar in a mixing bowl until light and fluffy."
},
{
"line_type": "ol",
"section": "Procedures",
"text": "Crack the eggs in a bowl, and whisk them until well-combined. When the butter has finished creaming, add the eggs and stir until completely combined."
},
{
"line_type": "ol",
"section": "Procedures",
"text": "Add the vanilla extract, and/or any other flavoring. Utilizing a spatula, thoroughly combine."
},
{
"line_type": "ol",
"section": "Procedures",
"text": "Incorporate the soaked dried fruit and brandy."
},
{
"line_type": "ol",
"section": "Procedures",
"text": "Preheat the oven to 150°C or 300°F."
},
{
"line_type": "ol",
"section": "Procedures",
"text": "Mix the flour and baking powder thoroughly, and pass them through a sieve or sifter. Gradually mix this into the batter, stirring in one direction to get the air moving."
},
{
"line_type": "ol",
"section": "Procedures",
"text": "Butter the cake pan, and dust with flour to prevent sticking of the cake."
},
{
"line_type": "ol",
"section": "Procedures",
"text": "Pour the batter into the cake pan. To level the mixture, gently tap the pan several times on your work surface."
},
{
"line_type": "ol",
"section": "Procedures",
"text": "Place the cake in the preheated oven, and bake until the cake has risen and a skewer/knife inserted into the center comes out clean."
},
{
"line_type": "ol",
"section": "Procedures",
"text": "Remove the cake from the oven and leave to cool for 5 minutes."
},
{
"line_type": "ol",
"section": "Procedures",
"text": "Unmold the cake and let it cool completely to room temperature."
},
{
"line_type": "ol",
"section": "Procedures",
"text": "Decorate the cake as desired, or store in a freezer long-term."
}
],
"title": "Nigerian Cake",
"url": "https://en.wikibooks.org/wiki/Cookbook:Nigerian_Cake"
} | recipes/recipe_11_091.html |
{
"infobox": {
"category": "/wiki/Category:Nigerian_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Nigerian coconut candy is widespread on the streets of Lagos and Benin. It is chewy and yummy, and most travelers look to buy the candy either for themselves or as gift. It can be eaten on its own or as a topping on ice cream."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Whole fresh coconut"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Icing sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Water"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Carefully break open the coconut and reserve its juice."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove the coconut flesh from the shell, and grate it into small, thin pieces."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine the coconut juice and sugar in a pot. Stir in the grated coconut."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add just enough water to cover the coconut."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bring to a boil, stirring continuously."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Reduce to low heat, and continue stirring until the coconut pieces start browning and caramelizing."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove from the heat, and allow it to cool off."
}
],
"title": "Nigerian Caramelized Coconut",
"url": "https://en.wikibooks.org/wiki/Cookbook:Nigerian_Caramelized_Coconut"
} | recipes/recipe_11_092.html |
{
"infobox": {
"category": "/wiki/Category:Nigerian_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Carrot pudding is a delectable dessert that may also be served for breakfast. It's a straightforward carrot dish with milk and nuts."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Carrots, washed and diced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Milk"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Peanuts"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Sugar"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine the carrots and milk in a pot, and place over high heat. Bring to a boil, and simmer until the carrots are soft."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the peanuts, and simmer until they are softened."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove it from the heat, and stir in the sugar until it's totally dissolved."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Return the pot to the heat to aid in the melting of the sugar and warm it up for a few minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Turn off the heat and transfer the mixture to a lidded container."
}
],
"title": "Nigerian Carrot Pudding",
"url": "https://en.wikibooks.org/wiki/Cookbook:Nigerian_Carrot_Pudding"
} | recipes/recipe_11_093.html |
{
"infobox": {
"category": "/wiki/Category:Nigerian_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "The ideal substitute for tomato stew is carrot stew. Although it is less popular in Nigeria and more of an international cuisine, you can use carrots to produce a simple tomato-free stew that tastes just as good and flavorful as the traditional tomato stew."
},
{
"line_type": "p",
"section": null,
"text": "This simple vegetable doesn't have an odd flavor and doesn't dominate the flavor of other components in stews. It can be used in a variety of stew recipes. This specific tomato-free stew combines both carrots and bell peppers; the blended carrot adds a lot of texture and volume to the stew, much like tomatoes would have done; once the carrots and peppers have been boiled to become soft, it makes it easy to blend without much difficulty and without adding water, since they are already soft. In this scenario, frying the stew and getting everything ready won't take too long."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Meat"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Stock cubes"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Whole onions, peeled"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Carrots"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Chile peppers"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Diced onion"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Vegetable oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Chopped onion"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Ginger, minced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Garlic, minced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Bay leaves"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Nigerian curry powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Thyme"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Season the meat with salt, pepper, and stock cube. Transfer to a pot with whole onions, cover with water, and cook until very tender."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove the meat from the pot, and reserve the liquid (stock) used to cook it."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cut the meat into smaller pieces, and fry it in oil until golden brown on all sides."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Chop the carrots. Combine them with the chile peppers and an equal amount of diced onions in a pot. Cover with water, and simmer until the carrots are tender. Drain the liquid out, and blend the vegetables to a purée."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat 2 tablespoons of vegetable oil in a pan, and add the chopped onions, ginger, and garlic. Cook for 1 minute."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the puréed vegetable mixture, and cook on medium heat for 10 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add bay leaves, and season with curry, thyme, salt, and 2 stock cubes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir in enough of the reserved meat stock to achieve your desired consistency. Cover the pot, and cook for 10 minutes, stirring occasionally."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix in the fried meat, and simmer for 5 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Adjust the seasoning if necessary, and remove the bay leaves."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove from the heat, and serve with boiled rice or other sides."
}
],
"title": "Nigerian Carrot Stew",
"url": "https://en.wikibooks.org/wiki/Cookbook:Nigerian_Carrot_Stew"
} | recipes/recipe_11_094.html |
{
"infobox": {
"category": "/wiki/Category:Swallow_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Fufu is a staple cuisine in Africa, especially in Nigeria, where it is widely consumed and considered a variety of swallow. Potato, yam, plantain, and cassava are just a few of the starchy foods that can be made into fufu. Cassava fufu, which is prepared from processed cassava, is the most prevalent type of fufu in Nigeria."
},
{
"line_type": "p",
"section": null,
"text": "Fufu can be made in a variety of ways, the most common of which is by pounding cassava purée. To create a smooth consistency, the technique normally entails thoroughly combining and pounding various parts of boiling cassava with water. The pounding process is time-consuming because it requires the use of a mortar and pestle. This recipe saves time by preparing the fufu from pre-processed cassava flour, which does not need to be pounded."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Cassava flour"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Wooden spatula"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Mortar and pestle"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Pot"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Spoon"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bring the water to a boil in a large pot. Stir in the cassava flour, working out any lumps."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Once the lumps are completely dissolved, add a small amount of water just above the cassava. Place the contents over a high to medium heat and stir intermittently."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "The water will dry out after 10 minutes or longer of stirring, and the paste will thicken. Stir thoroughly until all of the whitish paste has combined and turned into a thick creamy tint."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Sprinkle water over it to keep it from becoming too thick, and flip it over to cook the other side. Scrape the edges of the pot and the wooden turner with a spoon if they appear hard and sticky."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "When the fufu has softened and turned from a bright white to a creamy texture, remove it from the pot."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place the cooked fufu on a flat surface or tray and set aside for 5 minutes to cool."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Hand-mix the fufu and roll it into balls like dough."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Fufu is not sweet on it's own, and the best way to enjoy it is eating it with stews and soups."
}
],
"title": "Nigerian Cassava Fufu",
"url": "https://en.wikibooks.org/wiki/Cookbook:Nigerian_Cassava_Fufu"
} | recipes/recipe_11_095.html |
{
"infobox": {
"category": "/wiki/Category:Swallow_recipes",
"difficulty": 2,
"servings": "2",
"time": "Prep: 15\nminutesCooking: 10 minutesTotal: 25 minutes"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Nigerian cauliflower fufu is swallow made with cauliflower, which is rich in fibre. Cauliflower fufu is similar to pounded yam, just like eggplant fufu is similar to amala."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Cauliflower"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Palm oil (optional)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Psyllium husk"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Knife"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Sieve cloth/chiffon cloth"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Blender"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cut cauliflower into small pieces, and blend with a blender to give a purée."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Strain the cauliflower mixture through a cloth, retaining the solids."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Squeeze the sieve cloth to drain more water until relatively dry and a dough is formed."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Transfer the dough to a saucepan over medium heat, and stir in the psyllium husk."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir and mold to form a paste, and shape into portions."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Psyllium husk makes the cauliflower fufu moldable."
}
],
"title": "Nigerian Cauliflower Fufu",
"url": "https://en.wikibooks.org/wiki/Cookbook:Nigerian_Cauliflower_Fufu"
} | recipes/recipe_11_096.html |
{
"infobox": {
"category": "/wiki/Category:Nigerian_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Cheesy sausage masa is a variety of Nigerian masa. It is very easy to make in no time and can be served with any fruit juice. The sausage is a great source of vitamins and minerals, and cheese is a source of protein and fat."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Sausage"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Cheese"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Nigerian rice masa batter"
},
{
"line_type": "ul",
"section": "Special equipment",
"text": "Masa pan"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cut the sausage into small, evenly-sized pieces. Do the same for the cheese."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix the sausage and cheese pieces with the masa batter."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cook the masa using either the oven or stove method below."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Grease the masa pan."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Fill each divot to the brim with the batter."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bake in a preheated oven until puffed, golden, and cooked through."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve hot."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat the masa pan on the stovetop."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add some oil to each divot, and let it get hot."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Fill each divot to the brim with batter."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cook on one side until golden brown."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Flip the masa over, and cook on the other side until golden brown and cooked through."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve hot."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "For this recipe, you will need a masa pan, which is a specialized pan with divots in it used to cook the masa."
}
],
"title": "Nigerian Cheesy Sausage Masa",
"url": "https://en.wikibooks.org/wiki/Cookbook:Nigerian_Cheesy_Sausage_Masa"
} | recipes/recipe_11_097.html |
{
"infobox": {
"category": "/wiki/Category:Nigerian_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "A simple and fast meal for any occasion, this recipe for chicken fried rice is made with soy sauce, rice, bits of marinated chicken, and vibrant vegetables. It differs from the common Nigerian fried rice cooked with curry or turmeric and is a separate type of fried rice."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Chicken"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Vegetable oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Uncooked white rice"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Chicken stock"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Egg"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Ginger, minced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Garlic, minced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Onion, chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Green peas"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Green beans, chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Carrots, chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Sweet corn kernels"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Soy sauce"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt to taste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Ground black pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Chopped scallion"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Pot"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Frying pan"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Knife"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Season the chicken and cook it until tender. Shred into smaller pieces, and lightly fry them in oil. Set aside."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cook the rice in chicken stock, then allow it to cool to room temperature."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat a small amount of oil in a frying pan. Whisk the egg, then add it to the pan and cook until done. Remove the egg and set aside."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add a little more oil to the hot pan, and add the ginger, garlic, and onion. Sauté for 2 minutes, or until fragrant."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the remaining vegetables, and sauté for 5 minutes, or until they are soft. Add 1 tbsp soy sauce, and season with ground pepper."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the rice, season with a few more tablespoons of soy sauce, and mix well."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the shredded chicken, and toss well. Make sure all the ingredients are heated through."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove from the heat, and garnish with chopped scallions."
}
],
"title": "Nigerian Chicken Fried Rice",
"url": "https://en.wikibooks.org/wiki/Cookbook:Nigerian_Chicken_Fried_Rice"
} | recipes/recipe_11_098.html |
{
"infobox": {
"category": "/wiki/Category:Soup_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Chicken pepper soup is the chicken version of the original Nigerian pepper soup."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Chicken, cut into bite-sized pieces"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Thyme (optional)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Ehu (calabash nutmeg), peeled and ground"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Red onion, quartered"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Tatashe (red bell pepper), chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Habanero pepper, chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Scent leaves (optional)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Parsley (optional)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt, to taste"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Rinse the chicken very well. Transfer to a pot, and add the thyme, calabash nutmeg, and other seasonings as desired. Stir well to combine."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the quartered onions. Cover the contents of the pot with water. Bring to a boil, and simmer until the chicken is soft."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove the onion pieces and discard them. Stir in the chopped tatashe and habanero, scent leaves, and parsley. Simmer for 5 minutes maximum."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Season with salt to taste."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve with white rice or agidi."
}
],
"title": "Nigerian Chicken Pepper Soup",
"url": "https://en.wikibooks.org/wiki/Cookbook:Nigerian_Chicken_Pepper_Soup"
} | recipes/recipe_11_099.html |