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{ "infobox": { "category": "/wiki/Category:Nigerian_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Nigerian tomato stew is a dish among all ethnic groups in Nigeria. It is commonly used as a component in a variety of dishes, such as rice and beans." }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh plum tomatoes, puréed to a paste" }, { "line_type": "ul", "section": "Ingredients", "text": "Tomato paste, thinned with a small amount of water" }, { "line_type": "ul", "section": "Ingredients", "text": "Groundnut oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Onion, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Thyme (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Curry (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Garlic (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ol", "section": "Procedure", "text": "Cook the puréed tomatoes and tomato paste in a pot over low heat until most of the water has evaporated." }, { "line_type": "ol", "section": "Procedure", "text": "Combine the oil, onions, and cooked tomato puree in a mixing bowl. Transfer the mixture to a pot, and fry over low heat until the oil separates out and it no longer tastes like raw tomato." }, { "line_type": "ol", "section": "Procedure", "text": "Discard the excess vegetable oil on the surface. Stir in the thyme, pepper, and curry powder if using." }, { "line_type": "ol", "section": "Procedure", "text": "Serve the stew or use in other recipes." } ], "title": "Nigerian Tomato Stew", "url": "https://en.wikibooks.org/wiki/Cookbook:Nigerian_Tomato_Stew" }

{ "infobox": { "category": "/wiki/Category:Stew_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "Tatashe (red bell pepper), seeded" }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh tomatoes, seeded" }, { "line_type": "ul", "section": "Ingredients", "text": "Cow tripe, cleaned and sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "Ponmo, cleaned and sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "Thyme" }, { "line_type": "ul", "section": "Ingredients", "text": "Stock cube" }, { "line_type": "ul", "section": "Ingredients", "text": "Chopped onion" }, { "line_type": "ul", "section": "Ingredients", "text": "Vegetable oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Nigerian curry powder" }, { "line_type": "ul", "section": "Equipment", "text": "Blender" }, { "line_type": "ul", "section": "Equipment", "text": "Knife" }, { "line_type": "ul", "section": "Equipment", "text": "Stove" }, { "line_type": "ul", "section": "Equipment", "text": "Pot" }, { "line_type": "ol", "section": "Procedure", "text": "Blend the pepper and tomatoes together to make a purée." }, { "line_type": "ol", "section": "Procedure", "text": "Combine the cow tripe and ponmo in a pot with thyme, stock cube, and some of the chopped onion. Cover with water and simmer until the meat is soft. Remove the tripe and ponmo, and set them aside." }, { "line_type": "ol", "section": "Procedure", "text": "Heat a thin layer of vegetable oil in a pot. Add the remaining chopped onion, and cook until browned." }, { "line_type": "ol", "section": "Procedure", "text": "Add the pepper-tomato purée, and stir well. Season with salt and curry powder, then add the cooked tripe and ponmo." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with white rice, fried plaintain, agidi, etc." } ], "title": "Nigerian Tripe and Ponmo Stew", "url": "https://en.wikibooks.org/wiki/Cookbook:Nigerian_Tripe_and_Ponmo_Stew" }

{ "infobox": { "category": "/wiki/Category:Rice_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Nigerian turmeric rice is a dish of seasoned rice colored yellow with turmeric. Turmeric is known as kurkum in Hausa and ile pupa in Yoruba." }, { "line_type": "ul", "section": "Ingredients", "text": "Chicken (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "1½ de Rica can of long-grain rice" }, { "line_type": "ul", "section": "Ingredients", "text": "2 teaspoons turmeric powder" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon Nigerian curry powder" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon black pepper powder" }, { "line_type": "ul", "section": "Ingredients", "text": "1 red onion, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "2 small stock cubes" }, { "line_type": "ul", "section": "Ingredients", "text": "Chicken stock" }, { "line_type": "ul", "section": "Ingredients", "text": "3 pieces of fresh tomato, diced" }, { "line_type": "ol", "section": "Procedure", "text": "In a clean pot, combine chicken, stock cubes, half the onion, curry powder, and thyme. Cover with water, and cook until the chicken is tender." }, { "line_type": "ol", "section": "Procedure", "text": "Parboil the rice for about 10 minutes. Drain the rice in a sieve, and immediately rinse with cold water." }, { "line_type": "ol", "section": "Procedure", "text": "Transfer the chicken stock into a clean pot. Stir in the turmeric powder, black pepper, and curry powder. Cover, and bring to a boil." }, { "line_type": "ol", "section": "Procedure", "text": "Add the parboiled rice, making sure that the liquid is on the same level with the rice. Taste and add salt if necessary. Stir with a wooden spoon, and allow to cook on medium heat until the water is almost entirely dried up." }, { "line_type": "ol", "section": "Procedure", "text": "Add the chopped onions and tomatoes. Cover and continue to cook until the water dries up." }, { "line_type": "ol", "section": "Procedure", "text": "Stir to combine well, and serve." } ], "title": "Nigerian Turmeric Rice", "url": "https://en.wikibooks.org/wiki/Cookbook:Nigerian_Turmeric_Rice" }

{ "infobox": { "category": "/wiki/Category:Nigerian_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Ukwa, or breadfruit, is a versatile food in the eastern part of Nigeria, as seen in this ukwa with corn porridge." }, { "line_type": "ul", "section": "Ingredients", "text": "African breadfruit seed (ukwa)" }, { "line_type": "ul", "section": "Ingredients", "text": "Potash (kaun)" }, { "line_type": "ul", "section": "Ingredients", "text": "Palm oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Maize, boiled" }, { "line_type": "ul", "section": "Ingredients", "text": "Stock cube" }, { "line_type": "ul", "section": "Ingredients", "text": "Scotch bonnet chili pepper, grated" }, { "line_type": "ul", "section": "Ingredients", "text": "Onion, grated" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ol", "section": "Procedure", "text": "Wash the ukwa well with clean water." }, { "line_type": "ol", "section": "Procedure", "text": "Bring a pot of water to a boil, and add a pinch of potash. Add the ukwa, and simmer until soft. Drain the water." }, { "line_type": "ol", "section": "Procedure", "text": "Heat a small amount of water and palm oil in a pan. Add the cooked ukwa, maize, stock cube, grated pepper and onion, and salt." }, { "line_type": "ol", "section": "Procedure", "text": "Simmer the mixture until well-cooked and thickened like a porridge." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from the heat, and serve warm." } ], "title": "Nigerian Ukwa with Corn", "url": "https://en.wikibooks.org/wiki/Cookbook:Nigerian_Ukwa_with_Corn" }

{ "infobox": { "category": "/wiki/Category:Nigerian_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Nigerian vegetable and fish stew is a very nutritious stew; it is one of the simplest stew recipes but is packed with flavor. In addition to yam and rice, it also goes well with other staple foods. Without sacrificing its nutritive value or rich depth of taste, this stew can be altered to please both vegans and meat lovers. Any green vegetable would work in this vegetable stew. You can also add ugu or fragrant leaves like basil." }, { "line_type": "ul", "section": "Ingredients", "text": "Tomato" }, { "line_type": "ul", "section": "Ingredients", "text": "Peppers" }, { "line_type": "ul", "section": "Ingredients", "text": "Vegetable oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Fish" }, { "line_type": "ul", "section": "Ingredients", "text": "Garlic, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "Diced onion" }, { "line_type": "ul", "section": "Ingredients", "text": "Ground crayfish" }, { "line_type": "ul", "section": "Ingredients", "text": "Stock cube" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Amaranth leaves, chopped" }, { "line_type": "ul", "section": "Equipment", "text": "Pot" }, { "line_type": "ul", "section": "Equipment", "text": "Bowl" }, { "line_type": "ul", "section": "Equipment", "text": "Chopping board" }, { "line_type": "ul", "section": "Equipment", "text": "Knife" }, { "line_type": "ul", "section": "Equipment", "text": "Blender" }, { "line_type": "ol", "section": "Procedure", "text": "Purée the tomato and pepper together using the blender, and keep aside." }, { "line_type": "ol", "section": "Procedure", "text": "Add just enough oil to a skillet over medium heat to allow the fish to fry. Add the fish, and fry until golden. Remove the fish and set aside." }, { "line_type": "ol", "section": "Procedure", "text": "If there is too much oil in the pan, reduce it, then add the minced garlic and chopped onions. Cook until transparent." }, { "line_type": "ol", "section": "Procedure", "text": "Add the puréed tomato mixture and continue to cook while stirring occasionally." }, { "line_type": "ol", "section": "Procedure", "text": "Season with crayfish, stock cubes, and salt to taste. Stir, and leave to cook for a short while." }, { "line_type": "ol", "section": "Procedure", "text": "Add the amaranth, and stir well." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the fried fish back in. Check the seasoning for salt and make any necessary adjustments." }, { "line_type": "ol", "section": "Procedure", "text": "Remove it from the heat, and serve it with steaming rice or your favorite swallow." } ], "title": "Nigerian Vegetable and Fish Stew", "url": "https://en.wikibooks.org/wiki/Cookbook:Nigerian_Vegetable_and_Fish_Stew" }

{ "infobox": { "category": "/wiki/Category:Nigerian_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Nigerian vegetable couscous is a hearty, healthy dish that can be made with a variety of ingredients. This quick meal can be served as a main course or as a side dish to other dishes." }, { "line_type": "ul", "section": "Ingredients", "text": "Beef" }, { "line_type": "ul", "section": "Ingredients", "text": "Liver" }, { "line_type": "ul", "section": "Ingredients", "text": "Water" }, { "line_type": "ul", "section": "Ingredients", "text": "Onion" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Instant dried couscous" }, { "line_type": "ul", "section": "Ingredients", "text": "Vegetable oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Minced garlic" }, { "line_type": "ul", "section": "Ingredients", "text": "Chopped onion" }, { "line_type": "ul", "section": "Ingredients", "text": "Carrots, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Cucumber, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Thyme" }, { "line_type": "ul", "section": "Ingredients", "text": "Nigerian curry powder" }, { "line_type": "ul", "section": "Ingredients", "text": "Stock cube" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper" }, { "line_type": "ul", "section": "Equipment", "text": "Pot" }, { "line_type": "ul", "section": "Equipment", "text": "Bowl" }, { "line_type": "ul", "section": "Equipment", "text": "Fork" }, { "line_type": "ul", "section": "Equipment", "text": "Sieve" }, { "line_type": "ul", "section": "Equipment", "text": "Knife" }, { "line_type": "ol", "section": "Procedure", "text": "Simmer the meat and liver in water until tender, seasoning it with onions, spices, and salt. Make sure to cook the meat in enough water to make broth for the couscous." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the meat from the broth, and cool. Cut the liver into small pieces and the beef into medium pieces." }, { "line_type": "ol", "section": "Procedure", "text": "Bring the beef broth to a boil, and pour it over the couscous. Cover the couscous, and let it sit for a few minutes until it has absorbed all of the liquid and softened. Fluff the couscous with a fork." }, { "line_type": "ol", "section": "Procedure", "text": "Heat a thin layer of oil in a pan. Fry the meat and liver pieces until browned, then remove." }, { "line_type": "ol", "section": "Procedure", "text": "Add the garlic and onion to the hot pan, and cook until softened and fragrant. Add the vegetables, and season with thyme, curry, stock cube, pepper, and salt." }, { "line_type": "ol", "section": "Procedure", "text": "Add the beef and liver, and cook for 5 minutes on medium heat. Remove from the heat." }, { "line_type": "ol", "section": "Procedure", "text": "Stir the meat and vegetables into the couscous, gently tossing with a fork to incorporate." }, { "line_type": "ol", "section": "Procedure", "text": "If necessary, reheat the couscous on the stove for 3 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Serve warm." } ], "title": "Nigerian Vegetable Couscous", "url": "https://en.wikibooks.org/wiki/Cookbook:Nigerian_Vegetable_Couscous" }

{ "infobox": { "category": "/wiki/Category:Rice_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "In Nigeria, they have their own particular way of making fried rice, different from Chinese, Thai, and other fried rice dishes." }, { "line_type": "ul", "section": "Ingredients", "text": "Rice" }, { "line_type": "ul", "section": "Ingredients", "text": "Chicken" }, { "line_type": "ul", "section": "Ingredients", "text": "Stock cube" }, { "line_type": "ul", "section": "Ingredients", "text": "Nigerian curry powder" }, { "line_type": "ul", "section": "Ingredients", "text": "Thyme" }, { "line_type": "ul", "section": "Ingredients", "text": "Onion" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Liver" }, { "line_type": "ul", "section": "Ingredients", "text": "Vegetable oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Garlic, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "Onion, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Ginger, grated" }, { "line_type": "ul", "section": "Ingredients", "text": "Bay leaf" }, { "line_type": "ul", "section": "Ingredients", "text": "Green runner beans, cut in pieces" }, { "line_type": "ul", "section": "Ingredients", "text": "Carrot, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Red bell pepper, sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "Green bell pepper, sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "Sweet corn" }, { "line_type": "ul", "section": "Ingredients", "text": "Spring onions, chopped" }, { "line_type": "ul", "section": "Equipment", "text": "Pot" }, { "line_type": "ul", "section": "Equipment", "text": "Chopping board" }, { "line_type": "ul", "section": "Equipment", "text": "Knife" }, { "line_type": "ul", "section": "Equipment", "text": "Stove" }, { "line_type": "ul", "section": "Equipment", "text": "Plate/bowl" }, { "line_type": "ul", "section": "Equipment", "text": "Wooden spoon" }, { "line_type": "ol", "section": "Procedure", "text": "Rinse the rice well under running water, then drain away the excess liquid." }, { "line_type": "ol", "section": "Procedure", "text": "Season the chicken with a stock cube, curry powder, thyme, onions, and salt. Place in a pot and cover with water. Simmer until the meat is tender." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the chicken from the pot, and stir the rice into the remaining broth. Add more water if necessary, and cook until the rice is tender. Avoid adding too much water, or the rice will be soggy." }, { "line_type": "ol", "section": "Procedure", "text": "Transfer the liver to another pot, and season with salt, stock cube, and onion. Cook until tender." }, { "line_type": "ol", "section": "Procedure", "text": "Cool the liver and dice it." }, { "line_type": "ol", "section": "Procedure", "text": "Heat about 1 tablespoon of vegetable oil in a clean pan. Add the garlic, onion, and ginger, and fry for about 3 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in curry powder, thyme, and bay leaf. Add the runner beans and carrot, and fry for a few minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the bell pepper, corn, spring onion, and diced liver. Season with salt to taste, and stir fry for a few minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Transfer the vegetables to the cooked rice. Stir and warm everything together over low heat to meld the flavors." }, { "line_type": "ol", "section": "Procedure", "text": "Serve hot." } ], "title": "Nigerian Vegetable Fried Rice", "url": "https://en.wikibooks.org/wiki/Cookbook:Nigerian_Vegetable_Fried_Rice" }

{ "infobox": { "category": "/wiki/Category:Rice_recipes", "difficulty": 2, "servings": null, "time": "45 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Nigerian vegetable rice is a rice recipe with lots of leafy greens. It can be served with chicken, beef, and more." }, { "line_type": "ul", "section": "Ingredients", "text": "Rice" }, { "line_type": "ul", "section": "Ingredients", "text": "Dryfish, washed" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Onion" }, { "line_type": "ul", "section": "Ingredients", "text": "Vegetable oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Chopped onion" }, { "line_type": "ul", "section": "Ingredients", "text": "Stockfish" }, { "line_type": "ul", "section": "Ingredients", "text": "Stock cube" }, { "line_type": "ul", "section": "Ingredients", "text": "Cameroon pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Green leaf, rinsed" }, { "line_type": "ul", "section": "Ingredients", "text": "Uziza leaves, rinsed" }, { "line_type": "ul", "section": "Ingredients", "text": "Scent leaves, rinsed" }, { "line_type": "ul", "section": "Equipment", "text": "Chef spoon" }, { "line_type": "ul", "section": "Equipment", "text": "Pot" }, { "line_type": "ul", "section": "Equipment", "text": "Stove" }, { "line_type": "ul", "section": "Equipment", "text": "Bowl" }, { "line_type": "ul", "section": "Equipment", "text": "Knife" }, { "line_type": "ul", "section": "Equipment", "text": "Sieve" }, { "line_type": "ol", "section": "Procedure", "text": "Rinse the rice, and drain well." }, { "line_type": "ol", "section": "Procedure", "text": "Boil the rice until half-cooked, then drain. Rinse well and set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Combine dryfish, salt, fresh pepper, and onion in a pot. Add a little water, and cook until the fish is soft." }, { "line_type": "ol", "section": "Procedure", "text": "Heat a thin layer of vegetable oil in a clean pot. Add the chopped onion, and cook for a few minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Add the cooked rice, stockfish, stock cube, cameroon pepper, and salt." }, { "line_type": "ol", "section": "Procedure", "text": "Mix in the green leaf, uziza leaf, and scent leaf, then top with the dryfish. Cover and cook until the rice is cooked through." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from heat and serve." } ], "title": "Nigerian Vegetable Rice", "url": "https://en.wikibooks.org/wiki/Cookbook:Nigerian_Vegetable_Rice" }

{ "infobox": { "category": "/wiki/Category:Soup_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Nigerian vegetable soup is a delicacy popular among the Igbo people, although it is now enjoyed by every tribe in Nigeria." }, { "line_type": "ul", "section": "Ingredients", "text": "Meat (any type), cut in pieces" }, { "line_type": "ul", "section": "Ingredients", "text": "Onions, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Stockfish" }, { "line_type": "ul", "section": "Ingredients", "text": "Maggi (bouillon cubes)" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh bell pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Ground crayfish" }, { "line_type": "ul", "section": "Ingredients", "text": "Ogili" }, { "line_type": "ul", "section": "Ingredients", "text": "Kpomo, cut in tiny pieces" }, { "line_type": "ul", "section": "Ingredients", "text": "Palm oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Dryfish, cleaned" }, { "line_type": "ul", "section": "Ingredients", "text": "Ugwu leaf, washed and chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Waterleaf, washed and chopped" }, { "line_type": "ol", "section": "Procedure", "text": "Heat a pot over the fire. Add your meat, onions, bouillon cube, stockfish, and salt to taste. Allow to cook." }, { "line_type": "ol", "section": "Procedure", "text": "Blend the fresh bell pepper, crayfish, and ogili into a smooth paste. Pour the paste into the pot with the meat. Use some water to wash out all the blended paste from the blender, and add this to the meat as well; allow to cook for a few minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Add the chopped kpomo to the meat, along with palm oil to taste. Leave to cook for 10 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Add the dryfish to the meat mixture." }, { "line_type": "ol", "section": "Procedure", "text": "Make sure the liquid in the meat mixture has reduced to some extent. Add the chopped ugwu and waterleaf. Cook for 3 minutes in order to avoid overcooking the vegetables." }, { "line_type": "ol", "section": "Procedure", "text": "Adjust the seasoning to taste salt or bouillon." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with the swallow of your choice, such as fufu, eba, or pounded yam." } ], "title": "Nigerian Vegetable Soup", "url": "https://en.wikibooks.org/wiki/Cookbook:Nigerian_Vegetable_Soup" }

{ "infobox": { "category": "/wiki/Category:Swallow_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "One variety of swallow in Nigeria is that made of wheat flour. It is served with various soups and stews, such as ẹgusi, okro, or ogbono soups." }, { "line_type": "ul", "section": "Ingredients", "text": "Water" }, { "line_type": "ul", "section": "Ingredients", "text": "Wheat flour" }, { "line_type": "ol", "section": "Procedure", "text": "Put water in a pot, and bring it to a boil." }, { "line_type": "ol", "section": "Procedure", "text": "Gradually stir in the flour, mixing until the mixture is thick and lump-free." }, { "line_type": "ol", "section": "Procedure", "text": "Add a small amount of water, and cook for few minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with the soup of your choice." } ], "title": "Nigerian Wheat Swallow", "url": "https://en.wikibooks.org/wiki/Cookbook:Nigerian_Wheat_Swallow" }

{ "infobox": { "category": "/wiki/Category:Nigerian_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "This is a type of toast that is made with wheat bread. It can be served as a breakfast or snack." }, { "line_type": "ul", "section": "Ingredients", "text": "Egg" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Sliced wheat bread" }, { "line_type": "ul", "section": "Ingredients", "text": "Butter" }, { "line_type": "ul", "section": "Ingredients", "text": "Oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Yellow pepper powder" }, { "line_type": "ul", "section": "Ingredients", "text": "Black pepper powder" }, { "line_type": "ul", "section": "Ingredients", "text": "Lettuce" }, { "line_type": "ul", "section": "Ingredients", "text": "Onions, sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "Cucumber, sliced" }, { "line_type": "ol", "section": "Procedure", "text": "Crack the egg, and whisk it with a pinch of salt." }, { "line_type": "ol", "section": "Procedure", "text": "Spread some butter on the bread slices." }, { "line_type": "ol", "section": "Procedure", "text": "Spread some of the beaten egg on each slice of bread. Do not add so much egg that the bread is soaked." }, { "line_type": "ol", "section": "Procedure", "text": "Heat a nonstick pan over low heat, and add a thin layer of butter or oil." }, { "line_type": "ol", "section": "Procedure", "text": "Place the bread slices in the pan egg-side down. Sprinkle with yellow and black pepper." }, { "line_type": "ol", "section": "Procedure", "text": "Cook over low heat until the bread is dry and crisp. Remove from the heat." }, { "line_type": "ol", "section": "Procedure", "text": "Top the toast with the lettuce and sliced vegetables." } ], "title": "Nigerian Wheatbread Toast", "url": "https://en.wikibooks.org/wiki/Cookbook:Nigerian_Wheatbread_Toast" }

{ "infobox": { "category": "/wiki/Category:Nigerian_recipes", "difficulty": 3, "servings": "4", "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Yam and potato porridge with peppered ponmo is an upgraded version of yam porridge, a popular dish in southern Nigeria, particularly among the Yoruba people. The porridge is served with peppered ponmo due to the fact that people like to chew something while eating the porridge. Feel free to adjust the recipe and add your own twist to suit your preferences." }, { "line_type": "ul", "section": "Ingredients", "text": "6 pieces of ponmo (cow skin), properly cleaned and cut into small pieces" }, { "line_type": "ul", "section": "Ingredients", "text": "1½ cups water" }, { "line_type": "ul", "section": "Ingredients", "text": "4 seasoning cubes (e.g. Maggi)" }, { "line_type": "ul", "section": "Ingredients", "text": "Garlic, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "15 scotch bonnet chile peppers (atarodo)" }, { "line_type": "ul", "section": "Ingredients", "text": "3 cooking spoons of palm oil" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cooking spoons of vegetable oil" }, { "line_type": "ul", "section": "Ingredients", "text": "6 medium-sized onions, 3 chopped and 3 sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon curry powder" }, { "line_type": "ul", "section": "Ingredients", "text": "1¼ teaspoons salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 medium-sized yam, peeled and sliced into 4 pieces of 10 cm diameter and 2–2.5-inch thickness" }, { "line_type": "ul", "section": "Ingredients", "text": "5 medium-sized sweet potatoes, peeled and sliced 2–2.5-inch thick" }, { "line_type": "ul", "section": "Ingredients", "text": "2 teaspoons of ginger/garlic/onion paste" }, { "line_type": "ul", "section": "Ingredients", "text": "1 sachet of tomato paste" }, { "line_type": "ul", "section": "Ingredients", "text": "4 teaspoons ground crayfish" }, { "line_type": "ul", "section": "Equipment", "text": "Non-stick pot" }, { "line_type": "ul", "section": "Equipment", "text": "Wooden stirring rod" }, { "line_type": "ul", "section": "Equipment", "text": "Cooking spoon" }, { "line_type": "ul", "section": "Equipment", "text": "Stovetop" }, { "line_type": "ul", "section": "Equipment", "text": "Knife" }, { "line_type": "ul", "section": "Equipment", "text": "Chopping board" }, { "line_type": "ol", "section": "Procedure", "text": "Place the ponmo in a pot with water, 2 seasoning cubes, garlic, and salt to taste. Boil until the ponmo becomes soft, which should take about 10 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Blend the chile peppers until about 70% smooth." }, { "line_type": "ol", "section": "Procedure", "text": "Heat a dry frying pan over medium heat. Pour 1 cooking spoon of palm oil and ½ spoon of vegetable oil into the pan, and heat them for about 2 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Add one-third of the finely chopped onions to the pan and fry them, stirring continuously for approximately 2 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Add the blended peppers, curry powder, ½ teaspoon of salt, and pepper. Let the mixture fry for about 8 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Add the cooked ponmo to the pan and stir to combine. Reduce the heat to low and simmer, covered, for approximately 5 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Keep warm until time to serve." }, { "line_type": "ol", "section": "Procedure", "text": "In a large pot, combine 1 cup of water and 1 teaspoon of salt. Add the yam, sweet potato, and sliced onions." }, { "line_type": "ol", "section": "Procedure", "text": "Boil the yam and sweet potatoes until they are about 60% softened (approximately halfway done). This process usually takes around 12 minutes. Do not drain." }, { "line_type": "ol", "section": "Procedure", "text": "Blend the ginger-garlic paste, remaining seasoning cubes, and tomato paste together until smooth." }, { "line_type": "ol", "section": "Procedure", "text": "Heat a dry frying pan over medium heat. Add 2 spoons of palm oil and 1½ spoons of vegetable oil to the pan, and heat them for about 2 minutes" }, { "line_type": "ol", "section": "Procedure", "text": "Add half the remaining finely chopped onions to the pan and fry them, stirring continuously for approximately 2 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Add the tomato mixture and salt to taste. Stir continuously until the mixture fries and has lost some liquid." }, { "line_type": "ol", "section": "Procedure", "text": "Stir the fried tomato mixture into the pot with the yam and potatoes. Add the crayfish and remaining chopped onions. Stir well and cover the pot, allowing it to cook for 5 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Using a wooden stirring rod, stir and mash the yam and potato, leaving some chunks for texture." }, { "line_type": "ol", "section": "Procedure", "text": "Reduce the heat to low and simmer, covered, for an additional 5 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Stir the porridge and remove it from the heat, allowing it to steam. Serve the hot porridge on a plate with the peppered ponmo." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Use a non-stick cooking pot to prevent the yam from sticking to the bottom and a non-stick frying pan to cook the peppered ponmo." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Gradually add water as needed to prevent the yam/sweet potatoes from becoming too runny." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If palm oil and vegetable oil are not available, you can substitute canola oil or any other type of cooking oil." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "As a vegetarian option, you can add vegetables such as carrots, green beans, or spinach to the porridge." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Clean brown or white ponmo with an iron sponge and warm salty water." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Crayfish can also be added to the peppered ponmo for extra flavor." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If you don't prefer scotch bonnet peppers, you can use dried chili peppers instead." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "This meal can be served with various proteins such as fish, meat, or turkey. You can also pair it with refreshing drinks like sobo or blended fruit juice." } ], "title": "Nigerian Yam and Potato Porridge", "url": "https://en.wikibooks.org/wiki/Cookbook:Nigerian_Yam_and_Potato_Porridge" }

{ "infobox": { "category": "/wiki/Category:Nigerian_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Yam porridge with bitterleaf is a typical Nigerian dish containing yam and bitterleaf. It is a traditional way of preparing yam among the Igbo people." }, { "line_type": "ul", "section": "Ingredients", "text": "Yam, peeled and cut into chunks" }, { "line_type": "ul", "section": "Ingredients", "text": "Water" }, { "line_type": "ul", "section": "Ingredients", "text": "Fish crumbs (aja azu)" }, { "line_type": "ul", "section": "Ingredients", "text": "Ukpaka (shredded oil bean)" }, { "line_type": "ul", "section": "Ingredients", "text": "Ground crayfish" }, { "line_type": "ul", "section": "Ingredients", "text": "Stock cube, crushed" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper, ground" }, { "line_type": "ul", "section": "Ingredients", "text": "Bitterleaves" }, { "line_type": "ul", "section": "Ingredients", "text": "Ogiri Igbo (castor seed paste)" }, { "line_type": "ul", "section": "Ingredients", "text": "Palm oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ol", "section": "Procedure", "text": "Rinse the yam, and transfer it to a pot. Cover with water, and simmer for a few minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Pick out the bones from the fish crumbs, and rinse them. Add the dry fish crumbs to the boiling yam." }, { "line_type": "ol", "section": "Procedure", "text": "Add the ukpaka, crayfish, stock cube, pepper, and bitter leaves." }, { "line_type": "ol", "section": "Procedure", "text": "Add the ogiri and palm oil. Cover the pot, and continue cooking until the yam is well done and the liquid is beginning to thicken." }, { "line_type": "ol", "section": "Procedure", "text": "Add salt to taste, and stir. Cover and cook for few minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Serve." } ], "title": "Nigerian Yam Porridge with Bitterleaf", "url": "https://en.wikibooks.org/wiki/Cookbook:Nigerian_Yam_Porridge_with_Bitterleaf" }

{ "infobox": { "category": "/wiki/Category:Nigerian_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Couscous is mostly eaten by the northern people of Nigeria, where it can be eaten at any time of day." }, { "line_type": "ul", "section": "Ingredients", "text": "Vegetable oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Liver, boiled and chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1 ½ red onions, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp Nigerian curry powder" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp thyme" }, { "line_type": "ul", "section": "Ingredients", "text": "Tomato paste" }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh tomato, blended to a purée" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Stock cube" }, { "line_type": "ul", "section": "Ingredients", "text": "Instant dry couscous" }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh habanero pepper (ata rodo), minced" }, { "line_type": "ul", "section": "Ingredients", "text": "Red bell pepper (optional), chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Green bell pepper (optional), chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Green peas (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Sweet corn kernels (optional)" }, { "line_type": "ol", "section": "Procedure", "text": "Heat about 2 tbsp vegetable oil in a pot over medium-high heat. Add the chopped liver, fry for about 3 minutes, and remove." }, { "line_type": "ol", "section": "Procedure", "text": "To the hot oil, add half the chopped onions, and fry until softened." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the curry powder, thyme, and tomato paste. Cook, stirring, for about 3–5 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the tomato purée, salt, and stock cube. Add enough water to cook the couscous, and bring to a boil." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the couscous, and remove the pot from the heat. Cover and let rest until the couscous absorbs all the liquid." }, { "line_type": "ol", "section": "Procedure", "text": "Heat about 2 tbsp vegetable oil in another pan over medium-high heat. Add the remaining onions, habanero pepper, bell pepper, peas, and corn. Season with salt, and cook for about 3 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Stir the fried liver into the vegetable mixture, and remove from the heat." }, { "line_type": "ol", "section": "Procedure", "text": "Fluff the couscous with a fork, then add the cooked vegetable mixture. Toss well to combine." }, { "line_type": "ol", "section": "Procedure", "text": "Warm the couscous on the stove for about 5 minutes, then remove from the heat and serve hot." } ], "title": "Nigerian-Style Couscous", "url": "https://en.wikibooks.org/wiki/Cookbook:Nigerian-Style_Couscous" }

{ "infobox": { "category": "/wiki/Category:Sushi_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Nigiri, or nigirizushi, is a variety of sushi where a topping is placed on a small bed of seasoned sushi rice." }, { "line_type": "ul", "section": "Ingredients", "text": "Sushi rice" }, { "line_type": "ul", "section": "Ingredients", "text": "Topping" }, { "line_type": "ul", "section": "Ingredients", "text": "Wasabi (as needed)" }, { "line_type": "ul", "section": "Ingredients", "text": "Nori (as needed)" }, { "line_type": "ol", "section": "Procedure", "text": "If making nigirizushi that requires a band of nori to hold the sushi together, cut the nori into strips about ¼ inch wide and long enough to wrap around the finished sushi with at least 1 inch (2.5 cm) of overlap. Place one such strip on the preparing surface." }, { "line_type": "ol", "section": "Procedure", "text": "Hand form the sushi rice into suitable sized sushi bases. Generally, this means a rectangular block about ½–1 inch wide, 1–1½ inch (2.5–4 cm) long, and ½–¾ inch (1.5–2 cm) high. It takes considerable experience to form pleasing sushi bases by hand (beginners may find a plastic sushi mold helpful for forming the bases). Wetting the hands in water prior to forming each sushi base keeps the rice from sticking to the hands." }, { "line_type": "ol", "section": "Procedure", "text": "For nigirizushi requiring wasabi between the rice and topping, add a small dab of wasabi on the rice." }, { "line_type": "ol", "section": "Procedure", "text": "Add the selected topping on top of the sushi rice." }, { "line_type": "ol", "section": "Procedure", "text": "If nori is used, wrap one of the nori band ends up and over the nigirisushi topping firmly, so that it sticks to the rice and topping. Wet the other nori band end with a small amount of water, and wrap it up and over the topping so that it overlaps the other nori end. The water causes the nori ends to stick together." }, { "line_type": "ul", "section": "Common nigirizushi combinations", "text": "Broiled eel: sushi rice, broiled eel, nori band. Top with eel sauce and bonito and/or sesame seeds." }, { "line_type": "ul", "section": "Common nigirizushi combinations", "text": "Salmon: sushi rice, raw salmon" }, { "line_type": "ul", "section": "Common nigirizushi combinations", "text": "Shrimp: sushi rice, cooked shrimp (clean and butterfly the shrimp prior to using)" }, { "line_type": "ul", "section": "Common nigirizushi combinations", "text": "Mackerel: sushi rice, mackerel" }, { "line_type": "ul", "section": "Common nigirizushi combinations", "text": "Tuna: sushi rice, raw tuna" } ], "title": "Nigiri Sushi", "url": "https://en.wikibooks.org/wiki/Cookbook:Nigiri_Sushi" }

{ "infobox": { "category": "/wiki/Category:Meat_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Nilagang baka is a Philippine dish of boiled beef and vegetables in broth." }, { "line_type": "ul", "section": "Ingredients", "text": "2½ kg beef ribs" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon black peppercorns" }, { "line_type": "ul", "section": "Ingredients", "text": "1 onion, quartered" }, { "line_type": "ul", "section": "Ingredients", "text": "1 potato, quartered" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cabbage, quartered" }, { "line_type": "ul", "section": "Ingredients", "text": "2 pieces of Chinese cabbage" }, { "line_type": "ul", "section": "Ingredients", "text": "1 corn cob, quarter-sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon salt" }, { "line_type": "ul", "section": "Ingredients", "text": "2 onion chives" }, { "line_type": "ul", "section": "Ingredients", "text": "2 pieces of saba" }, { "line_type": "ol", "section": "Procedure", "text": "Boil beef, peppercorns, onion, salt, corn, and potato until tender." }, { "line_type": "ol", "section": "Procedure", "text": "Slice onion chives into 3-inch strips. Add to the boiling beef." }, { "line_type": "ol", "section": "Procedure", "text": "Slice saba into half. Add to the boiling beef." }, { "line_type": "ol", "section": "Procedure", "text": "Serve in one large bowl or individual serving bowls." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with rice on the side." } ], "title": "Nilagang Baka (Boiled Beef and Vegetables in Broth)", "url": "https://en.wikibooks.org/wiki/Cookbook:Nilagang_Baka_(Boiled_Beef_and_Vegetables_in_Broth)" }

{ "infobox": { "category": null, "difficulty": 2, "servings": "6", "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Niçoise salad (pronounced ni-swaz) sometimes referred to as salade niçoise, is a type of French salad. As suggested by the name, it is a specialty of the region of Nice in France and is composed of raw vegetables, hard boiled eggs, anchovies and tuna, and olive oil." }, { "line_type": "p", "section": null, "text": "Contrary to what is sometimes seen in restaurants, the classic niçoise salad does not contain rice, potatoes, cheese, pasta, or cooked vegetables." }, { "line_type": "ul", "section": "Ingredients", "text": "10 medium tomatoes" }, { "line_type": "ul", "section": "Ingredients", "text": "1 large cucumber" }, { "line_type": "ul", "section": "Ingredients", "text": "200 g small fresh broad (fava) beans or green beans" }, { "line_type": "ul", "section": "Ingredients", "text": "12 small fresh artichokes, cut into rounds" }, { "line_type": "ul", "section": "Ingredients", "text": "2 green bell peppers" }, { "line_type": "ul", "section": "Ingredients", "text": "6 small white onions" }, { "line_type": "ul", "section": "Ingredients", "text": "6 basil leaves, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1 garlic clove" }, { "line_type": "ul", "section": "Ingredients", "text": "3 hard-boiled eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "12 anchovy fillets, or 300 g tuna steak" }, { "line_type": "ul", "section": "Ingredients", "text": "100 g black olives" }, { "line_type": "ul", "section": "Ingredients", "text": "1 handful of capers" }, { "line_type": "ul", "section": "Ingredients", "text": "Olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper to taste" }, { "line_type": "ol", "section": "Procedure", "text": "Cut the tomatoes in quarters and salt them lightly once. Cut the eggs into quarters or slices. Cut the anchovies into 3–4 chunks (if using tuna, cut into similarly sized pieces). Peel the cucumber and finely slice it. Cut the green peppers into thin rings, and do the same with the onions." }, { "line_type": "ol", "section": "Procedure", "text": "Cut the garlic in two and rub the sides and bottom of a large salad bowl with it. Toss all the ingredients except the tomatoes into the bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Drain the tomatoes, re-salt lightly and add to salad. In a separate bowl, mix 6 spoonfuls of olive oil with the basil, pepper, and salt and pour over salad. Refrigerate before serving." }, { "line_type": "ul", "section": "External links", "text": "Salade Nicoise recipe" } ], "title": "Niçoise Salad", "url": "https://en.wikibooks.org/wiki/Cookbook:Ni%C3%A7oise_Salad" }

{ "infobox": { "category": "/wiki/Category:Snack_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Nkhwani wa ndiwo is a delightful Malawian snack made from a variety of vegetables. These vegetable fritters are crispy, flavorful, and perfect for a quick and tasty treat." }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups grated mixed vegetables (e.g. carrots, cabbage, onions, and green beans)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup all-purpose flour" }, { "line_type": "ul", "section": "Ingredients", "text": "1 egg, lightly beaten" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon baking powder" }, { "line_type": "ul", "section": "Ingredients", "text": "1 green chile (optional, for heat), finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons cornmeal" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt, to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Vegetable oil, for frying" }, { "line_type": "ul", "section": "Equipment", "text": "Mixing bowl" }, { "line_type": "ul", "section": "Equipment", "text": "Frying pan" }, { "line_type": "ul", "section": "Equipment", "text": "Slotted spoon" }, { "line_type": "ul", "section": "Equipment", "text": "Paper towels" }, { "line_type": "ol", "section": "Procedure", "text": "In a mixing bowl, combine the grated mixed vegetables, all-purpose flour, beaten egg, baking powder, and finely chopped green chili (if using)." }, { "line_type": "ol", "section": "Procedure", "text": "Add the cornmeal to the mixture and mix well until everything is evenly combined." }, { "line_type": "ol", "section": "Procedure", "text": "Season the mixture with salt to taste. Adjust the seasoning according to your preference." }, { "line_type": "ol", "section": "Procedure", "text": "In a frying pan, heat vegetable oil over medium-high heat." }, { "line_type": "ol", "section": "Procedure", "text": "Take spoonfuls of the vegetable mixture and carefully drop them into the hot oil. Flatten the fritters slightly with the back of the spoon." }, { "line_type": "ol", "section": "Procedure", "text": "Fry the fritters until they are golden brown and crispy on both sides. Use a slotted spoon to remove them from the oil and place them on paper towels to drain any excess oil." }, { "line_type": "ol", "section": "Procedure", "text": "Repeat the frying process with the remaining vegetable mixture." }, { "line_type": "ol", "section": "Procedure", "text": "Allow the fritters to cool slightly before serving." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You can use any combination of vegetables you prefer for this recipe, such as zucchini, bell peppers, or spinach." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Feel free to add herbs and spices like garlic powder, paprika, or cumin for added flavor." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Serve these fritters with your favorite dipping sauce or chutney for a burst of extra taste." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Nkhwani wa ndiwo makes for a great appetizer or snack during gatherings and parties." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "These fritters are also perfect for enjoying on a cozy evening with a cup of tea or coffee." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "These are a tasty way to incorporate more vegetables into your diet." } ], "title": "Nkhwani wa Ndiwo (Malawian Vegetable Fritters)", "url": "https://en.wikibooks.org/wiki/Cookbook:Nkhwani_wa_Ndiwo_(Malawian_Vegetable_Fritters)" }

{ "infobox": { "category": "/wiki/Category:Nigerian_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Nkwobi is a Nigerian delicacy usually ordered and enjoyed in exclusive restaurants. It is simply cooked cow foot mixed with spicy palm oil paste." }, { "line_type": "ul", "section": "Ingredients", "text": "Cow feet" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt, to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Seasoning cubes" }, { "line_type": "ul", "section": "Ingredients", "text": "1 large onion, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Ugba (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Potash" }, { "line_type": "ul", "section": "Ingredients", "text": "Palm oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Ground crayfish" }, { "line_type": "ul", "section": "Ingredients", "text": "Ground Cameroon pepper, to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon garlic powder" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon ground ginger" }, { "line_type": "ul", "section": "Ingredients", "text": "Sliced utazi leaves" }, { "line_type": "ul", "section": "Ingredients", "text": "Sliced onions" }, { "line_type": "ul", "section": "Equipment", "text": "Stove" }, { "line_type": "ul", "section": "Equipment", "text": "Pot" }, { "line_type": "ul", "section": "Equipment", "text": "Knife" }, { "line_type": "ul", "section": "Equipment", "text": "Wooden bowl/serving plate" }, { "line_type": "ol", "section": "Procedure", "text": "Cut the cow feet into small pieces, and remove all the bigger bones." }, { "line_type": "ol", "section": "Procedure", "text": "Place the cow feet in a pot, along with the salt, seasoning cubes, and chopped onions." }, { "line_type": "ol", "section": "Procedure", "text": "Add just enough water to cover the meat. Simmer until the meat is tender. Add small amounts of water as necessary, but there should be little to no liquid left in the pot once the meat is done." }, { "line_type": "ol", "section": "Procedure", "text": "In a separate pot, boil the ugba separately for just 3 minutes. Drain." }, { "line_type": "ol", "section": "Procedure", "text": "Dissolve the potash in a cup of water, and strain it into a separate pot. Add the palm oil to the potash water, and stir well until thick and yellow." }, { "line_type": "ol", "section": "Procedure", "text": "Add the crayfish, boiled ugba, Cameroon pepper, seasoning cube, and salt to the palm oil mixture. Stir well." }, { "line_type": "ol", "section": "Procedure", "text": "Add your cooked meat, and stir to coat with the palm oil mixture." }, { "line_type": "ol", "section": "Procedure", "text": "Serve in a wooden bowl with toppings of round-cut onions and sliced utazi leaves." } ], "title": "Nkwobi (Nigerian Spicy Cow Foot)", "url": "https://en.wikibooks.org/wiki/Cookbook:Nkwobi_(Nigerian_Spicy_Cow_Foot)" }

{ "infobox": { "category": "/wiki/Category:Nigerian_recipes", "difficulty": 2, "servings": "6", "time": "20 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Nni ede is a typical Nigerian dish made from a mixture of cocoyam and cassava flour. It is served with ẹ̀gusi soup, ogbonno soup or okro soup." }, { "line_type": "ul", "section": "Ingredients", "text": "Cocoyam (the head part)" }, { "line_type": "ul", "section": "Ingredients", "text": "Cassava flour" }, { "line_type": "ul", "section": "Ingredients", "text": "Water" }, { "line_type": "ul", "section": "Equipment", "text": "Stove" }, { "line_type": "ul", "section": "Equipment", "text": "Pot" }, { "line_type": "ul", "section": "Equipment", "text": "Turning stick" }, { "line_type": "ul", "section": "Equipment", "text": "Bowl" }, { "line_type": "ol", "section": "Procedure", "text": "Cut the cocoyam into small pieces. Rinse the pieces, and boil them for few minutes. Drain the cocoyam." }, { "line_type": "ol", "section": "Procedure", "text": "Mix water into the cassava flour to make a dough. Shape into balls." }, { "line_type": "ol", "section": "Procedure", "text": "Boil the cassava balls for few minutes, then drain." }, { "line_type": "ol", "section": "Procedure", "text": "Pound together the cassava balls and cocoyam until smooth and lump-free." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with your choice of soup." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "When cocoyam is pounded it becomes soft and sticky. Thus, the cassava flour is added to serve as a binder, which thickens the mixture and makes it easier to shape." } ], "title": "Nni Ede (Nigerian Pounded Cocoyam)", "url": "https://en.wikibooks.org/wiki/Cookbook:Nni_Ede_(Nigerian_Pounded_Cocoyam)" }

{ "infobox": { "category": "/wiki/Category:Dessert_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "This is a recipe for a basic unbaked cheesecake. The measurements can easily be doubled if needed to make it bigger." }, { "line_type": "ul", "section": "Ingredients", "text": "75 g (5 Tbsp + 1 tsp) butter" }, { "line_type": "ul", "section": "Ingredients", "text": "200 g (7 oz) tennis biscuits or digestive biscuits, crushed to fine crumbs" }, { "line_type": "ul", "section": "Ingredients", "text": "540 g (19 oz) cream cheese, softened to room temperature" }, { "line_type": "ul", "section": "Ingredients", "text": "750 g (26.4 oz) tinned sweetened condensed milk" }, { "line_type": "ul", "section": "Ingredients", "text": "10 ml (2 tsp) lemon juice" }, { "line_type": "ul", "section": "Special equipment", "text": "Springform pan" }, { "line_type": "ul", "section": "Special equipment", "text": "Handheld mixer/beater or stand mixer" }, { "line_type": "ul", "section": "Special equipment", "text": "Measuring cups and spoons" }, { "line_type": "ol", "section": "Procedure", "text": "Combine melted butter with biscuit crumbs. Press into a pie dish to make a crust." }, { "line_type": "ol", "section": "Procedure", "text": "Beat cream cheese until smooth and fluffy." }, { "line_type": "ol", "section": "Procedure", "text": "Beat lemon juice and condensed milk together." }, { "line_type": "ol", "section": "Procedure", "text": "Mix the condensed milk mixture into beaten cream cheese until thoroughly combined." }, { "line_type": "ol", "section": "Procedure", "text": "Pour filling into the prepared pie dish." }, { "line_type": "ol", "section": "Procedure", "text": "Refrigerate for minimum of 24 hours until set." } ], "title": "No-Bake Cheesecake", "url": "https://en.wikibooks.org/wiki/Cookbook:No-Bake_Cheesecake" }

{ "infobox": { "category": "/wiki/Category:Dessert_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "This is a simple-to-make cake and delicious too!" }, { "line_type": "ul", "section": "Ingredients", "text": "1 egg" }, { "line_type": "ul", "section": "Ingredients", "text": "3 sticks (1½ cups) margarine" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups (450 g) fine sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "5 tsp vanilla extract" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup cocoa powder" }, { "line_type": "ul", "section": "Ingredients", "text": "2½ packs graham crackers, plain digestive biscuits, or whole wheat biscuits; crumbled" }, { "line_type": "ol", "section": "Procedure", "text": "Melt the margarine." }, { "line_type": "ol", "section": "Procedure", "text": "Mix the sugar and the egg." }, { "line_type": "ol", "section": "Procedure", "text": "Add the melted butter to the egg/sugar mixture." }, { "line_type": "ol", "section": "Procedure", "text": "Add the cocoa and the vanilla extract." }, { "line_type": "ol", "section": "Procedure", "text": "Add crumbled graham crackers. Mix well until all crackers are covered." }, { "line_type": "ol", "section": "Procedure", "text": "Line a cake pan with aluminum foil and pour in mixture." }, { "line_type": "ol", "section": "Procedure", "text": "Leave in refrigerator for 1 hour (preferably longer)." }, { "line_type": "ol", "section": "Procedure", "text": "Unmold and serve." } ], "title": "No-Bake Chocolate Cake", "url": "https://en.wikibooks.org/wiki/Cookbook:No-Bake_Chocolate_Cake" }

{ "infobox": { "category": "/wiki/Category:Dessert_recipes", "difficulty": 2, "servings": "8", "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "This recipe for no-bake chocolate chip cookie pie is quite easy, as it doesn't require cooking." }, { "line_type": "ul", "section": "Ingredients", "text": "1 package (15–18 oz/450 g) chocolate chip cookies (recipe uses 26 cookies)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (240 ml) milk" }, { "line_type": "ul", "section": "Ingredients", "text": "1 ea. (9 oz/270 g) commercial graham cracker pie crust (\"extra serving\" or \"deep dish\" size)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 container (8 oz/240 g) container frozen whipped topping, thawed" }, { "line_type": "ol", "section": "Procedure", "text": "Dip 8 cookies in milk, then place in a single layer in graham cracker crust. Top with one-third of the whipped topping." }, { "line_type": "ol", "section": "Procedure", "text": "Repeat the above step so that you have a total of 3 layers of cookies and whipped topping." }, { "line_type": "ol", "section": "Procedure", "text": "Crumble 2 chocolate chip cookies, and sprinkle over pie." }, { "line_type": "ol", "section": "Procedure", "text": "Cover and chill for 8 hours before serving." } ], "title": "No-Bake Chocolate Chip Cookie Pie", "url": "https://en.wikibooks.org/wiki/Cookbook:No-Bake_Chocolate_Chip_Cookie_Pie" }

{ "infobox": { "category": "/wiki/Category:Cookie_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "These no-bake cookies are delicious, fast, and easy to customize." }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup cocoa powder" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup milk (any fat percentage)" }, { "line_type": "ul", "section": "Ingredients", "text": "3 cups oatmeal" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups white sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup butter" }, { "line_type": "ul", "section": "Ingredients", "text": "2 teaspoons vanilla extract" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup smooth or chunky peanut butter" }, { "line_type": "ol", "section": "Procedure", "text": "Combine the sugar and cocoa in a saucepan, and stir well." }, { "line_type": "ol", "section": "Procedure", "text": "Add milk and stir well. Add butter and place over medium-high heat." }, { "line_type": "ol", "section": "Procedure", "text": "Bring mixture to a boil. When it reaches a rolling boil that cannot be stirred down, boil while stirring for exactly 1 minute." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from heat and add peanut butter and vanilla. Stir until peanut butter is melted and mixture is smooth." }, { "line_type": "ol", "section": "Procedure", "text": "Add oatmeal and stir to combine. Immediately spoon the mixture onto a cookie sheet, leaving enough space between them for spreading out." }, { "line_type": "ol", "section": "Procedure", "text": "Let stand on counter for at least 20 minutes to stiffen or refrigerate to speed up the process." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You can also use nutella to give the no-bake cookies something extra." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Rather than forming cookies, try pouring the hot mixture into a pie pan with a graham cracker crust. Once cooled, top the mix with whipped cream and fruit or any other desired topping." } ], "title": "No-Bake Chocolate Oatmeal Cookies", "url": "https://en.wikibooks.org/wiki/Cookbook:No-Bake_Chocolate_Oatmeal_Cookies" }

{ "infobox": { "category": "/wiki/Category:Dessert_recipes", "difficulty": 3, "servings": "10–12", "time": "Prep: 10 minutesCooking: ~30 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "This is an old Dutch recipe for a very 'powerful' chocolate pie." }, { "line_type": "ul", "section": "Ingredients", "text": "150–200 g cocoa powder" }, { "line_type": "ul", "section": "Ingredients", "text": "150–200 g white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "250–500 g butter" }, { "line_type": "ul", "section": "Ingredients", "text": "About 1 cup milk (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "2–3 packs of 'marie' biscuits (also known as 'rich tea' biscuits)" }, { "line_type": "ul", "section": "Ingredients", "text": "Cold brewed black coffee or other taste makers (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Chocolate sprinkles" }, { "line_type": "ul", "section": "Special equipment", "text": "Dish or mold with high sides (e.g. springform or pie pan; about 26 cm in diameter)" }, { "line_type": "ul", "section": "Special equipment", "text": "Saucepan" }, { "line_type": "ul", "section": "Special equipment", "text": "Wooden spoon" }, { "line_type": "ol", "section": "Procedure", "text": "Melt the butter in a saucepan, then mix in the sugar." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the cocoa and milk." }, { "line_type": "ol", "section": "Procedure", "text": "Dip biscuits in the coffee, and arrange them in the bottom of the dish to make a single layer. Spread the chocolate mixture on top of the biscuits. Repeat this step until you run out of biscuits and chocolate." }, { "line_type": "ol", "section": "Procedure", "text": "Scatter the sprinkles on top, then chill in the fridge until set." }, { "line_type": "ol", "section": "Procedure", "text": "Slice and serve." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The above measurements aren't precise; play with the amounts to your liking." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Adding the milk will make the cake less solid." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Coffee is optional; addition is to taste." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Use about 750 g butter for more than 2 layers of biscuits, and adjust the cocoa/sugar to match." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Vegan variation: Remove the milk and chocolate sprinkles, and replace the butter by ⅔ soy butter and ⅓ margarine (or all margarine)." } ], "title": "No-Bake Chocolate Pie", "url": "https://en.wikibooks.org/wiki/Cookbook:No-Bake_Chocolate_Pie" }

{ "infobox": { "category": "/wiki/Category:Passover_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "7 ounces brown sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "2 ounces cocoa powder" }, { "line_type": "ul", "section": "Ingredients", "text": "2 ounces raisins, soaked in 1 tablespoon sweet red wine" }, { "line_type": "ul", "section": "Ingredients", "text": "½ lb butter, melted and cooled slightly" }, { "line_type": "ul", "section": "Ingredients", "text": "7 sheets of matzah, crumbled" }, { "line_type": "ol", "section": "Procedure", "text": "Combine brown sugar, cocoa, soaked raisins, and melted butter." }, { "line_type": "ol", "section": "Procedure", "text": "Add this mixture to the crumbled matzah and mix well." }, { "line_type": "ol", "section": "Procedure", "text": "Divide the mixture into two 9-inch springform or other cake pans." }, { "line_type": "ol", "section": "Procedure", "text": "Knead the batter to create a flat and smooth surface." }, { "line_type": "ol", "section": "Procedure", "text": "Refrigerate for several hours." } ], "title": "No-Bake Matsa Cake", "url": "https://en.wikibooks.org/wiki/Cookbook:No-Bake_Matsa_Cake" }

{ "infobox": { "category": "/wiki/Category:Bread_recipes", "difficulty": 2, "servings": null, "time": "18–24 hours" }, "text_lines": [ { "line_type": "p", "section": null, "text": "This recipe for no-knead bread has circled the Internet rapidly since it appeared in the New York Times in November 2006, and it has been translated into German and Togo." }, { "line_type": "p", "section": null, "text": "The original recipe came from Jim Lahey, owner of Sullivan Street Bakery in Manhattan. It lets time, instead of you, do the work. Simply stir together the ingredients, and let the mixture sit for 12 to 18 hours. After brief handling, it sits for 2 to 3 hours more, then bakes in a covered cast-iron pot in a 450 degree oven." }, { "line_type": "p", "section": null, "text": "It should result in a round, rustic loaf, with a chewy crust and an interior with irregularly shaped holes, not fine-textured, but similar to an Italian ciabatta. It's tasty and makes great crostini." }, { "line_type": "ol", "section": "Procedure", "text": "In a large bowl, combine flour, yeast, and salt." }, { "line_type": "ol", "section": "Procedure", "text": "Add water and stir until you have a shaggy and sticky dough." }, { "line_type": "ol", "section": "Procedure", "text": "Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably 18 hours, at warm room temperature, about 70 °F (21 °C)." }, { "line_type": "ol", "section": "Procedure", "text": "When the surface is dotted with bubbles, lightly flour a work surface or silicone mat and place dough on it." }, { "line_type": "ol", "section": "Procedure", "text": "Sprinkle it with a little more flour, and fold it over on itself once or twice." }, { "line_type": "ol", "section": "Procedure", "text": "Cover loosely with plastic wrap and let rest 15 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Using just enough flour to keep dough from sticking to the work surface and your fingers, gently and quickly shape the dough into a ball." }, { "line_type": "ol", "section": "Procedure", "text": "Generously coat a lint-free linen (i.e. not terrycloth) towel with flour." }, { "line_type": "ol", "section": "Procedure", "text": "Put the dough seam side-down on the towel and dust with more flour." }, { "line_type": "ol", "section": "Procedure", "text": "Cover with another lint-free linen towel and let rise for 2–3 hours. Dough will be more than double in size and will not readily spring back when poked with a finger." }, { "line_type": "ol", "section": "Procedure", "text": "At least half an hour before baking, place a 3–4-quart heavy covered pot (cast iron, enamel, Pyrex, or ceramic) in the oven and preheat to 450°F." }, { "line_type": "ol", "section": "Procedure", "text": "When the dough is ready, carefully remove the pot from the oven." }, { "line_type": "ol", "section": "Procedure", "text": "Slide your hand under the towel and turn the dough over into the pot. seam side up. It may look like a mess, but that's okay." }, { "line_type": "ol", "section": "Procedure", "text": "Shake the pan once or twice if the dough is unevenly distributed; it will straighten out as it bakes." }, { "line_type": "ol", "section": "Procedure", "text": "Cover with lid and bake 30 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the lid and bake 15–30 minutes more, until the loaf is beautifully browned." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the loaf from the pot and cool on a rack." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If you can't find a pot, look in a neighborhood hardware store." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You can substitute up to 50% whole-wheat flour, but much more and the texture will suffer." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Add herbs or other seasoning when initially mixing the dough." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Use wheat bran or corn meal to coat the towels, if desired." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If the pot has handles, remove them if they are not heat-resistant." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Use sturdy oven mitts." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Before removing the heated pot from the oven, place 2 or 3 cooling racks on the counter." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Do not place the superheated pot on the counter or anything else you don't want to scorch." } ], "title": "No-Knead Bread", "url": "https://en.wikibooks.org/wiki/Cookbook:No-Knead_Bread" }

{ "infobox": { "category": "/wiki/Category:Bread_recipes", "difficulty": 3, "servings": null, "time": "Prep: 15 minutesRising: 2 hoursBaking: ¾–1 hour" }, "text_lines": [ { "line_type": "ol", "section": "Procedure", "text": "Butter two 8-inch Dutch ovens" }, { "line_type": "ol", "section": "Procedure", "text": "Combine boiling water, oats, shortening, and molasses." }, { "line_type": "ol", "section": "Procedure", "text": "Add salt, cool to lukewarm." }, { "line_type": "ol", "section": "Procedure", "text": "Add yeast and mix well." }, { "line_type": "ol", "section": "Procedure", "text": "Blend in eggs." }, { "line_type": "ol", "section": "Procedure", "text": "Gradually add flour, mixing until dough is well blended." }, { "line_type": "ol", "section": "Procedure", "text": "Place dough in greased Dutch oven; let rise until double (about two hours)." }, { "line_type": "p", "section": "Procedure", "text": "Dutch oven method" }, { "line_type": "ol", "section": "Procedure", "text": "Bake in Dutch oven for 45 minutes with 5 briquettes on bottom and 11 on top." }, { "line_type": "p", "section": "Procedure", "text": "Conventional oven method" }, { "line_type": "ol", "section": "Procedure", "text": "Place in a well-greased round pan." }, { "line_type": "ol", "section": "Procedure", "text": "Let rise until doubled." }, { "line_type": "ol", "section": "Procedure", "text": "Bake in conventional oven for 1 hour at 350°F." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Rising bread requires warmth. Cool or dry weather inhibits the process. When outside temperatures are too cool for breads to rise, place 3–4 hot coals on top of the oven with bread inside. If it's windy, provide a windbreak." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Start baking breads slightly before reaching the \"double\" stage. As the oven heats, the dough continues to rise. Have the bottom heat ready to go when the bread is. Add top heat immediately. When bread is ⅔ baked, take off bottom heat." }, { "line_type": "p", "section": "Notes, tips, and variations", "text": "" } ], "title": "No-Knead Oatmeal Bread", "url": "https://en.wikibooks.org/wiki/Cookbook:No-Knead_Oatmeal_Bread" }

{ "infobox": { "category": "/wiki/Category:Sauce_recipes", "difficulty": 2, "servings": null, "time": "30 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Nonpareil sauce is a tangy sauce that can be used for a number of meat and fish dishes. This recipe is an interpreted method from the original recipe in Henry Hartshorne's the Household Cyclopedia.[1]" }, { "line_type": "ul", "section": "Ingredients", "text": "1 slice of ham, chopped fine" }, { "line_type": "ul", "section": "Ingredients", "text": "1 breast of roasted fowl, chopped fine" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pickled cucumber, chopped fine" }, { "line_type": "ul", "section": "Ingredients", "text": "1 hard-boiled egg yolk, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 anchovy, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp parsley, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 shallot, chopped fine" }, { "line_type": "ul", "section": "Ingredients", "text": "200 ml catsup (ketchup)" }, { "line_type": "ol", "section": "Procedure", "text": "Combine all the ingredients together." }, { "line_type": "ol", "section": "Procedure", "text": "Boil this mixture until warm and serve." } ], "title": "Nonpareil Sauce (Hartshorne)", "url": "https://en.wikibooks.org/wiki/Cookbook:Nonpareil_Sauce_(Hartshorne)" }

{ "infobox": { "category": "/wiki/Category:Noodle_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "From the 1881 Household Cyclopedia" }, { "line_type": "ul", "section": "Ingredients", "text": "1 egg" }, { "line_type": "ul", "section": "Ingredients", "text": "Flour" }, { "line_type": "ol", "section": "Procedure", "text": "Beat the egg. Mix and knead in flour until you have a very stiff dough." }, { "line_type": "ol", "section": "Procedure", "text": "Roll the dough out into a thin sheet." }, { "line_type": "ol", "section": "Procedure", "text": "Sprinkle the dough with a good amount of flour to prevent it from sticking to itself. Tightly roll up the dough to make a log." }, { "line_type": "ol", "section": "Procedure", "text": "Use a sharp knife to cut the log cross-wise into thin slices, similar to how you would slice cabbage for slaw. Unroll the noodles and toss with flour." }, { "line_type": "ol", "section": "Procedure", "text": "Add the noodles to boiling soup. Simmer for 10 minutes." } ], "title": "Noodles for Soup", "url": "https://en.wikibooks.org/wiki/Cookbook:Noodles_for_Soup" }

{ "infobox": { "category": "/wiki/Category:Chicken_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "In eastern North Carolina, they use thin, vinegar-based barbecue sauces called mops, which differ from the thick, rich, tomato-based sauces most Americans are familiar with." }, { "line_type": "ul", "section": "Ingredients", "text": "3 each skinless bone-in chicken thighs and drumsticks" }, { "line_type": "ul", "section": "Ingredients", "text": "Barbecue rub" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup apple cider vinegar" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup honey" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp Worcestershire sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup soaked hickory chips" }, { "line_type": "ol", "section": "Procedure", "text": "Season chicken liberally with the barbecue rub. Gently massage into meat and refrigerate for at least 1 hour." }, { "line_type": "ol", "section": "Procedure", "text": "Meanwhile, combine the vinegar, honey, and Worcestershire sauce." }, { "line_type": "ol", "section": "Procedure", "text": "Place enough charcoal briquets to fill the charcoal compartment of a large chimney starter. Wad up some oil-moistened newspaper, stick under the compartment, and light. Wait 15 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Once coals are heated, disperse evenly along the bottom of the grill. Toss in soaked hickory chunks and reapply the grate." }, { "line_type": "ol", "section": "Procedure", "text": "Grill chicken over medium low, turning often and brushing with vinegar mixture when turned, until internal temperature reaches 165°F." }, { "line_type": "ol", "section": "Procedure", "text": "Remove and let rest for 7 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "While chicken is resting, boil remaining vinegar mixture on high for 5 minutes. Drizzle over chicken and serve warm." } ], "title": "North Carolina Style BBQ Chicken", "url": "https://en.wikibooks.org/wiki/Cookbook:North_Carolina_Style_BBQ_Chicken" }

{ "infobox": { "category": "/wiki/Category:Pork_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "You want some tomato in your sauce, go over to the west side of N.C." }, { "line_type": "ul", "section": "Ingredients", "text": "1 slab pork spareribs" }, { "line_type": "ul", "section": "Ingredients", "text": "6 tbsp Rib Rub" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup apple cider vinegar" }, { "line_type": "ul", "section": "Ingredients", "text": "⅓ cup honey" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp Worcestershire sauce" }, { "line_type": "ol", "section": "Procedure", "text": "Season ribs with Rib Rub and refrigerate for at least 1 hour." }, { "line_type": "ol", "section": "Procedure", "text": "Combine remaining ingredients and place in a spray bottle." }, { "line_type": "ol", "section": "Procedure", "text": "Place ribs in a 250°F smoker or a charcoal grill set for indirect heat at 250°F" }, { "line_type": "ol", "section": "Procedure", "text": "Cook for 5–6 hours, spraying often with vinegar mixture." }, { "line_type": "ol", "section": "Procedure", "text": "Spray heavily with vinegar mixture and place on a high grill, turning and spraying constantly until well browned." }, { "line_type": "ol", "section": "Procedure", "text": "Remove and let rest 15 minutes; serve." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "There will be extra vinegar mixture. You can use it for almost anything including beef briskets." } ], "title": "North Carolina-Style BBQ Ribs", "url": "https://en.wikibooks.org/wiki/Cookbook:North_Carolina-Style_BBQ_Ribs" }

{ "infobox": { "category": "/wiki/Category:Bread_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Batooru is a North Indian fermented bread similar to bhatoora, but is mostly popular in traditional Himachali cuisine. This bread requires overnight preparation." }, { "line_type": "ul", "section": "Ingredients", "text": "Wheat flour" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tsp ghee" }, { "line_type": "ul", "section": "Ingredients", "text": "Water" }, { "line_type": "ol", "section": "Procedure", "text": "Mix wheat flour and salt together. Add ghee and mix well so that there are no lumps and the ghee is evenly absorbed." }, { "line_type": "ol", "section": "Procedure", "text": "Add water in small amounts and knead well until the dough becomes soft and pliable." }, { "line_type": "ol", "section": "Procedure", "text": "When the dough is ready, form the dough into balls and roll them flat. Keep it slightly thick, unlike a bhatoora which is rolled to be very thin. Place the rolled batooru on a clean cloth and cover them with another moist cloth. Leave them covered overnight." }, { "line_type": "ol", "section": "Procedure", "text": "The next morning, take the batooru out from cloth and shallow fry them like a parantha." }, { "line_type": "ol", "section": "Procedure", "text": "Serve them hot, especially with with sabzi (spicy cooked vegetables), lassi, and mango pickles." } ], "title": "North Indian Fermented Bread (Batooru)", "url": "https://en.wikibooks.org/wiki/Cookbook:North_Indian_Fermented_Bread_(Batooru)" }

{ "infobox": { "category": "/wiki/Category:English_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "An oatcake is a type of pancake made from oatmeal, cooked on a griddle. North Staffordshire oatcakes are a local delicacy in the North Staffordshire (Stoke-on-Trent) area of England, and so may be known to non-locals as a North Staffordshire oatcake or Potteries oatcake. These use flour and yeast, whereas other oatcakes do not. When pre-cooked, they are a form of fast food, and catering outlets in the area usually offer oatcakes with fillings such as cheese, bacon, sausage and egg. They can be re-heated by frying in butter, or by grilling. In addition, pikelets are often served alongside oatcakes in a similar fashion." }, { "line_type": "ul", "section": "Ingredients", "text": "220 g (1 cup or 8 oz) fine oatmeal" }, { "line_type": "ul", "section": "Ingredients", "text": "220 g (1 cup or 8 oz) wholemeal or plain flour" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "14 g (2 ½ tsp or ½ oz) fresh yeast" }, { "line_type": "ul", "section": "Ingredients", "text": "850 ml (3 ½ cups or 1 ½ pints) warm milk and water, mixed half and half" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp sugar" }, { "line_type": "ol", "section": "Procedure", "text": "Add the salt to the flour and oatmeal." }, { "line_type": "ol", "section": "Procedure", "text": "Dissolve the yeast with a little warm liquid and add the sugar. Allow the mixture to become frothy." }, { "line_type": "ol", "section": "Procedure", "text": "Mix the dry ingredients with the yeast liquid to make a batter." }, { "line_type": "ol", "section": "Procedure", "text": "Cover the batter with a clean cloth and leave it in a warm place for an hour." }, { "line_type": "ol", "section": "Procedure", "text": "Cook the oatcakes on a well-greased griddle. Put enough batter onto the griddle to produce an oatcake about 8–9 inches in diameter. The surface will be covered in holes as it cooks." }, { "line_type": "ol", "section": "Procedure", "text": "Flip the oatcake after 2–3 minutes when the upper side appears dry and the underneath is golden brown, and cook for another 2–3 minutes." } ], "title": "North Staffordshire Oatcakes", "url": "https://en.wikibooks.org/wiki/Cookbook:North_Staffordshire_Oatcakes" }

{ "infobox": { "category": "/wiki/Category:Egg_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "This recipe serves 1 for a full meal or 2 for a light breakfast." }, { "line_type": "ul", "section": "Ingredients", "text": "2 eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "2 Tbsp milk" }, { "line_type": "ul", "section": "Ingredients", "text": "1 Tbsp chopped parsley" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "4 slices bacon" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup butter, melted" }, { "line_type": "ul", "section": "Ingredients", "text": "1 Tbsp cold water" }, { "line_type": "ul", "section": "Ingredients", "text": "2–3 tsp lemon juice" }, { "line_type": "ul", "section": "Ingredients", "text": "Cayenne pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Crusty bread" }, { "line_type": "ul", "section": "Ingredients", "text": "1 Tbsp maple syrup (optional)" }, { "line_type": "ol", "section": "Procedure", "text": "Separate eggs. Mix whites with milk and parsley, then add salt and pepper. Beat with a fork until slightly bubbly. Set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Cook bacon on medium-high heat in a large, nonstick skillet and set on paper towels or napkins to drain. Pour off all but 1-2 tablespoons fat. Turn heat down to medium-low and add egg whites." }, { "line_type": "ol", "section": "Procedure", "text": "As the egg whites cook, mix egg yolks with water in double boiler on medium to medium-high heat. The water in the double boiler should simmer, not boil. Stir constantly with a fork until yolks increase in size and thickness and turn a pale, opaque yellow." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from heat and slowly stir in melted butter. Then add lemon juice and salt and cayenne pepper to taste." }, { "line_type": "ol", "section": "Procedure", "text": "Place cooked egg whites on a plate, top with bacon, then cover with Hollandaise sauce. Serve with warm crusty bread for dipping in the sauce." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The amount of butter in this recipe is less than in standard recipes for Hollandaise sauce. This is the smallest amount that still produces an acceptable sauce. If fat is not a concern, however, increase the amount to ⅓–½ cup." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Egg whites usually cook in the same amount of time as the sauce, but keep an eye on them and remove them to a separate plate if they finish cooking before the sauce is done." } ], "title": "Not Quite Eggs Benedict", "url": "https://en.wikibooks.org/wiki/Cookbook:Not_Quite_Eggs_Benedict" }

{ "infobox": { "category": "/wiki/Category:Soup_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Nsala soup, also called white soup or ofe nsala, is very popular among the Igbo people of Nigeria. It is commonly found in the Anambra state. This soup is best enjoyed with pounded yam." }, { "line_type": "ul", "section": "Ingredients", "text": "Utazi" }, { "line_type": "ul", "section": "Ingredients", "text": "Uziza leaf" }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Ground crayfish (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Ogili" }, { "line_type": "ul", "section": "Ingredients", "text": "1 small onion" }, { "line_type": "ul", "section": "Ingredients", "text": "A few pieces of tomato" }, { "line_type": "ul", "section": "Ingredients", "text": "Meat" }, { "line_type": "ul", "section": "Ingredients", "text": "4–5 pieces of yam" }, { "line_type": "ul", "section": "Ingredients", "text": "Dry fish" }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh fish (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Maggi" }, { "line_type": "ol", "section": "Procedure", "text": "Blend the utazi, uziza, fresh pepper, crayfish, ogili, onion, and tomato to a smooth paste." }, { "line_type": "ol", "section": "Procedure", "text": "Cook the meat for about 10 minutes. Add the dry fish, and cook until tender." }, { "line_type": "ol", "section": "Procedure", "text": "Add the blended paste to the meat, and wash out with enough water depending on the quantity of soup you are preparing." }, { "line_type": "ol", "section": "Procedure", "text": "Add the yam pieces, and cook for about 10 minutes until tender." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the yam pieces, and pound them in a mortar until totally smooth and thick." }, { "line_type": "ol", "section": "Procedure", "text": "Cut the pounded yam into smaller balls, and add to the boiling meat." }, { "line_type": "ol", "section": "Procedure", "text": "Cook the soup uncovered until slightly thickened." }, { "line_type": "ol", "section": "Procedure", "text": "Add the fresh fish if using." }, { "line_type": "ol", "section": "Procedure", "text": "Adjust seasoning with salt and Maggi as desired." }, { "line_type": "ol", "section": "Procedure", "text": "Serve soup with pounded yam." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You can use any preferred meat of your choice." } ], "title": "Nsala Soup", "url": "https://en.wikibooks.org/wiki/Cookbook:Nsala_Soup" }

{ "infobox": { "category": "/wiki/Category:Swallow_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Nsima is a traditional staple food in many African countries, particularly in Malawi, Zambia, and parts of Tanzania and Mozambique. It is a thick, porridge-like dish made from maize flour (also known as cornmeal) and is typically served with various relishes such as meat, vegetables, or fish. Nsima is easy to make and provides a filling and nutritious base for a variety of flavorful accompaniments." }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups maize flour (cornmeal)" }, { "line_type": "ul", "section": "Ingredients", "text": "4 cups water" }, { "line_type": "ul", "section": "Equipment", "text": "Large cooking pot with a lid" }, { "line_type": "ul", "section": "Equipment", "text": "Wooden spoon or a stiff whisk" }, { "line_type": "ul", "section": "Equipment", "text": "Stovetop" }, { "line_type": "ol", "section": "Procedure", "text": "Measure out the maize flour and set it aside." }, { "line_type": "ol", "section": "Procedure", "text": "In a large cooking pot, bring the water to a boil." }, { "line_type": "ol", "section": "Procedure", "text": "Once the water is boiling, reduce the heat to low and gradually add the maize flour to the pot while stirring continuously with a wooden spoon or a stiff whisk. Make sure to pour the flour in a slow, steady stream to prevent clumping." }, { "line_type": "ol", "section": "Procedure", "text": "Keep stirring the mixture vigorously to combine the maize flour and water thoroughly. This step is crucial to avoid lumps from forming. Continue stirring for about 5 minutes until the mixture starts to thicken." }, { "line_type": "ol", "section": "Procedure", "text": "Increase the heat to medium-low and cover the pot with a lid. Allow the mixture to cook for about 10–15 minutes. This cooking time allows the maize flour to cook fully and eliminates the raw taste." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the lid and stir the mixture again, making sure to scrape the sides and bottom of the pot to prevent sticking or burning." }, { "line_type": "ol", "section": "Procedure", "text": "Continue cooking the nsima, stirring frequently, for another 10–15 minutes until it reaches the desired consistency. It should have a thick, smooth texture similar to mashed potatoes or stiff porridge. If it's too thick, you can add a little more water and continue stirring until you achieve the desired consistency." }, { "line_type": "ol", "section": "Procedure", "text": "Once the nsima is cooked to your liking, remove it from the heat and let it sit for a few minutes to cool slightly before serving." }, { "line_type": "ol", "section": "Procedure", "text": "Serve the nsima hot with your choice of relishes such as meat, vegetables, or fish. Popular relishes include chicken stew, beef and vegetable stew, fried fish, or a variety of sautéed greens." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "It's essential to use maize flour specifically made for nsima, as the texture and consistency may differ from regular cornmeal." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Nsima is traditionally served by shaping it into a ball or a mound using wet hands. This technique allows you to scoop up small portions and use it as a utensil to pick up the accompanying relishes." } ], "title": "Nsima (Cornmeal Swallow)", "url": "https://en.wikibooks.org/wiki/Cookbook:Nsima_(Cornmeal_Swallow)" }

{ "infobox": { "category": "/wiki/Category:Cheese_recipes", "difficulty": 1, "servings": "1", "time": "2–3 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Nuked nachos are an easy-to-prepare, quick microwaved side dish, great with a quick-made lunch or such." }, { "line_type": "ul", "section": "Ingredients", "text": "About ⅓–½ cups (80–120 g) cheese (diced, grated, pre-melted, or similar)" }, { "line_type": "ul", "section": "Ingredients", "text": "Corn chips or tortilla chips" }, { "line_type": "ol", "section": "Procedure", "text": "Spread the chips on a microwave-safe plate, and scatter the cheese on top." }, { "line_type": "ol", "section": "Procedure", "text": "Top the chips with any other desired microwave-safe toppings." }, { "line_type": "ol", "section": "Procedure", "text": "Microwave for 30 seconds, or until the cheese has melted. If the cheese melts onto the plate, just rip it off the plate and put it on the nachos." }, { "line_type": "ol", "section": "Procedure", "text": "Eat while hot!" }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Other chips that are good as nachos will work too." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Try topping with cooked ground meat and/or peppers." } ], "title": "Nuked Nachos", "url": "https://en.wikibooks.org/wiki/Cookbook:Nuked_Nachos" }

{ "infobox": { "category": "/wiki/Category:Soup_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Nune soup, also known as locust bean soup, is a typical Nigerian soup that is quick and easy to prepare. It is commonly consumed with ruam kanem (pounded yam) in the Tiv tribe." }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Fish" }, { "line_type": "ul", "section": "Ingredients", "text": "Locust beans, rinsed" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ol", "section": "Procedure", "text": "Blend pepper the pepper to a paste. Boil it for few minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Add the fish, locust beans, and salt to taste." }, { "line_type": "ol", "section": "Procedure", "text": "Stir and cook for few minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with pounded yam or akpu." } ], "title": "Nune Soup", "url": "https://en.wikibooks.org/wiki/Cookbook:Nune_Soup" }

{ "infobox": { "category": "/wiki/Category:Cake_recipes", "difficulty": 2, "servings": "15", "time": "60 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Recipe for gingerbread from Germany." }, { "line_type": "ul", "section": "Ingredients", "text": "500 g honey" }, { "line_type": "ul", "section": "Ingredients", "text": "250 g granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "150 g flour" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp cloves, ground" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp nutmeg" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp cardamom" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp cinnamon" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pinch of ground ginger" }, { "line_type": "ul", "section": "Ingredients", "text": "Grated zest of 1 orange" }, { "line_type": "ul", "section": "Ingredients", "text": "Grated zest of 1 lemon" }, { "line_type": "ul", "section": "Ingredients", "text": "200 g chopped hazelnuts" }, { "line_type": "ul", "section": "Ingredients", "text": "50 g lemon flavoring" }, { "line_type": "ul", "section": "Ingredients", "text": "50 g orange flavoring" }, { "line_type": "ul", "section": "Ingredients", "text": "Gingerbread wafers" }, { "line_type": "ul", "section": "Ingredients", "text": "1 packet of baking powder" }, { "line_type": "ol", "section": "Procedure", "text": "Bring the honey and sugar to the boil in a saucepan while stirring. Remove from the heat and let cool." }, { "line_type": "ol", "section": "Procedure", "text": "Sift the flour into a bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the remaining ingredients." }, { "line_type": "ol", "section": "Procedure", "text": "Pour the honey mixture, then the baking powder into the flour. Stir and knead the dough until it cools down." }, { "line_type": "ol", "section": "Procedure", "text": "Roll out the dough." }, { "line_type": "ol", "section": "Procedure", "text": "Cut out the dough, and place on the gingerbread wafers." }, { "line_type": "ol", "section": "Procedure", "text": "Decorate with an almond, and transfer to a baking sheet." }, { "line_type": "ol", "section": "Procedure", "text": "Let cool for about a day" }, { "line_type": "ol", "section": "Procedure", "text": "Bake at 180 °C for 15–20 minutes" } ], "title": "Nuremberg Gingerbread", "url": "https://en.wikibooks.org/wiki/Cookbook:Nuremberg_Gingerbread" }

{ "infobox": { "category": "/wiki/Category:Pastry_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 large onion, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1 oz margarine" }, { "line_type": "ul", "section": "Ingredients", "text": "8 oz Brazil nuts" }, { "line_type": "ul", "section": "Ingredients", "text": "4 oz breadcrumbs" }, { "line_type": "ul", "section": "Ingredients", "text": "1 ½ tbsp lemon juice" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ tsp dried thyme" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ tsp mixed spice" }, { "line_type": "ul", "section": "Ingredients", "text": "1 egg" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "4 oz breadcrumbs" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp chopped onion" }, { "line_type": "ul", "section": "Ingredients", "text": "0.5 oz chopped parsley" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tsp lemon juice" }, { "line_type": "ul", "section": "Ingredients", "text": "1.5 oz margarine" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "½ lb puff pastry" }, { "line_type": "ul", "section": "Ingredients", "text": "Pastry holly leaves" }, { "line_type": "ol", "section": "Procedure", "text": "Fry the chopped onion in margarine for 10 minutes until soft." }, { "line_type": "ol", "section": "Procedure", "text": "Put this in a bowl with the rest of the nut roast ingredients." }, { "line_type": "ol", "section": "Procedure", "text": "Mix all of the stuffing ingredients in a bowl to make a soft mixture that holds together." }, { "line_type": "ol", "section": "Procedure", "text": "Season to taste with salt." }, { "line_type": "ol", "section": "Procedure", "text": "Preheat the oven to 200°C." }, { "line_type": "ol", "section": "Procedure", "text": "Roll out the puff pastry on a lightly-floured surface." }, { "line_type": "ol", "section": "Procedure", "text": "Form the stuffing into a 5 inch-long sausage shape, and place it in the middle of the pastry." }, { "line_type": "ol", "section": "Procedure", "text": "Pile the nut roast mixture on top of the stuffing." }, { "line_type": "ol", "section": "Procedure", "text": "Fold the ends of the pastry to completely enclose the mixture. Tuck in the ends." }, { "line_type": "ol", "section": "Procedure", "text": "Decorate with pastry holly leaves and make a lattice design on top." }, { "line_type": "ol", "section": "Procedure", "text": "Place on a damp baking sheet, join side down." }, { "line_type": "ol", "section": "Procedure", "text": "Bake for 30 minutes in the preheated oven until crisp." } ], "title": "Nut Roast", "url": "https://en.wikibooks.org/wiki/Cookbook:Nut_Roast" }

{ "infobox": { "category": "/wiki/Category:Dessert_recipes", "difficulty": 3, "servings": null, "time": "Prep: ~4 hours Baking: ~40 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "This recipe is for an Eastern European dessert that goes by many various names, but is often translated as nut roll in English. This variation is a traditional Slovakian version containing walnuts." }, { "line_type": "ol", "section": "Procedure", "text": "Dissolve the yeast in the lukewarm milk. Mix well, and lest rest until foamy." }, { "line_type": "ol", "section": "Procedure", "text": "Stir the sugar, shortening, and salt into the yeast mixture. Let cool slightly, then mix in the eggs." }, { "line_type": "ol", "section": "Procedure", "text": "Place half of the flour in a bowl, and gradually stir in the liquid mixture. Mix well, then knead in the remaining flour. The dough should be smooth and not sticky." }, { "line_type": "ol", "section": "Procedure", "text": "Cover the dough, and let it rise in a warm place for about 2 hours until doubled in volume." }, { "line_type": "ol", "section": "Procedure", "text": "Gently knead the dough to deflate it. Divide it into 6 pieces, and let it stand for 10 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Combine all of the ingredients for the filling, and set aside until the dough is ready." }, { "line_type": "ol", "section": "Procedure", "text": "Roll each dough piece out, and spread with the nut filling mixture. Roll up the dough to make a spiral." }, { "line_type": "ol", "section": "Procedure", "text": "Place the rolls on a greased and/or parchment-lined baking sheet. Let rise for 1 hour." }, { "line_type": "ol", "section": "Procedure", "text": "Make the egg wash by beating together the eggs with a dash of evaporated milk. Brush the tops of the rolls with the egg wash." }, { "line_type": "ol", "section": "Procedure", "text": "Bake for 35–40 minutes at 350°F (180°C) until golden and cooked through." }, { "line_type": "ol", "section": "Procedure", "text": "Brush the hot rolls with melted butter, and let cool." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Nut rolls freeze well for up to six months after being baked." } ], "title": "Nut Roll", "url": "https://en.wikibooks.org/wiki/Cookbook:Nut_Roll" }

{ "infobox": { "category": "/wiki/Category:Pancake_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 cup (140 g / 4.9 oz) all-purpose flour" }, { "line_type": "ul", "section": "Ingredients", "text": "2 eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup (55 g / 1.9 oz) white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ cup (185 g / 6.3 oz) milk" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup (125 g / 4.2 oz) water" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon vanilla extract" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tablespoons butter, melted" }, { "line_type": "ul", "section": "Ingredients", "text": "9 tablespoons butter" }, { "line_type": "ul", "section": "Ingredients", "text": "1 ½ cups (450 g / 16 oz) Nutella or chocolate hazelnut spread" }, { "line_type": "ul", "section": "Ingredients", "text": "⅓ cup (80 g / 2.7 oz) sweetened whipped cream" }, { "line_type": "ul", "section": "Ingredients", "text": "32 banana slices, 0.5 inches (1.3 cm) thick" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup (20 g / 0.71 oz) chopped hazelnuts" }, { "line_type": "ul", "section": "Ingredients", "text": "Powdered sugar" }, { "line_type": "ol", "section": "Procedure", "text": "Combine the flour, eggs, sugar, milk, water, vanilla, and melted butter in a blender. Blend for 10 seconds until smooth. Transfer to a container and refrigerate for 1 hour." }, { "line_type": "ol", "section": "Procedure", "text": "Heat a small nonstick skillet over medium heat. Swirl 1 tablespoon of butter around the pan. Pour 1 ounce (28 g) of batter into the center of the pan and swirl to spread evenly into a thin crêpe." }, { "line_type": "ol", "section": "Procedure", "text": "Cook for 30 seconds and flip. Cook for another 10 seconds and remove to a dish. Lay them out flat so they can cool." }, { "line_type": "ol", "section": "Procedure", "text": "Continue making crêpes until all batter is gone. Let cool." }, { "line_type": "ol", "section": "Procedure", "text": "Gently fold the whipped cream into the nutella. Set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Spread ¼ cup (65 g) of the nutella mixture on one side of each crepe, stopping 1 inch (2.5 cm) from the edges. Fold in half, then in half again, then set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Microwave remaining nutella on high until slightly thinned. Drizzle over folded crêpes, then place 4 banana slices on each plate. Sprinkle with hazelnuts, dust with powdered sugar, then garnish with additional cream and a sprig of mint, if desired." }, { "line_type": "ol", "section": "Procedure", "text": "Serve immediately." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "After the crêpes have cooled you can stack them and store in zipper bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart." } ], "title": "Nutella Crepes", "url": "https://en.wikibooks.org/wiki/Cookbook:Nutella_Crepes" }

{ "infobox": { "category": "/wiki/Category:Confection_recipes", "difficulty": 2, "servings": null, "time": "1 hour" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 regular package brownie mix" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tablespoon vegetable oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup sweetened condensed milk" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup chopped almonds" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup chopped walnuts" }, { "line_type": "ul", "section": "Ingredients", "text": "10 miniature chocolate coconut candy bars, chopped" }, { "line_type": "ol", "section": "Procedure", "text": "Prepare brownie mix according to package directions, reducing oil to 3 tablespoons." }, { "line_type": "ol", "section": "Procedure", "text": "Pour into lightly greased 9-by-3-inch pan." }, { "line_type": "ol", "section": "Procedure", "text": "Spread condensed milk over the brownie batter." }, { "line_type": "ol", "section": "Procedure", "text": "Sprinkle with chopped nuts and candy bars." }, { "line_type": "ol", "section": "Procedure", "text": "Bake at 350°F for 35–38 minutes or until done." }, { "line_type": "ol", "section": "Procedure", "text": "Cool completely and cut into bars." } ], "title": "Nutty Brownie Bars", "url": "https://en.wikibooks.org/wiki/Cookbook:Nutty_Brownie_Bars" }

{ "infobox": { "category": "/wiki/Category:Dessert_recipes", "difficulty": 3, "servings": "30 cookies", "time": "1 hour" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "¾ cups (1½ sticks) butter" }, { "line_type": "ul", "section": "Ingredients", "text": "3 cups graham cracker crumbs" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cans (14 ounces) sweetened condensed milk" }, { "line_type": "ul", "section": "Ingredients", "text": "3 cups (12 ounces) chocolate chips" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup pecan pieces or chopped pecans" }, { "line_type": "ul", "section": "Ingredients", "text": "⅓ cup sliced (not slivered) almonds" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat the oven to 350°F." }, { "line_type": "ol", "section": "Procedure", "text": "Place butter in microwave-safe dish, cover with a paper towel and microwave on high, for about 45 seconds, or until melted. Remove carefully and stir to melt completely." }, { "line_type": "ol", "section": "Procedure", "text": "Place the graham-cracker crumbs in a metal 13-by-9-inch baking pan." }, { "line_type": "ol", "section": "Procedure", "text": "Pour melted butter over crumbs, and stir and fold until all the crumbs are moistened with the butter. Press crumbs firmly and evenly into the bottom of the pan." }, { "line_type": "ol", "section": "Procedure", "text": "Pour the sweetened condensed milk over the crumb crust. Spread to the edges with the back of a spoon." }, { "line_type": "ol", "section": "Procedure", "text": "Top evenly with chocolate chips, pecans, and almonds. Press down with a fork." }, { "line_type": "ol", "section": "Procedure", "text": "Bake, uncovered, for 25–35 minutes or until bubbling slightly along the edges." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from oven and cool to room temperature." }, { "line_type": "ol", "section": "Procedure", "text": "Refrigerate until firm for 1–2 hours before slicing." }, { "line_type": "ol", "section": "Procedure", "text": "Store at room temperature, covered with foil." } ], "title": "Nutty Buddy Chocolate Cookie Bars", "url": "https://en.wikibooks.org/wiki/Cookbook:Nutty_Buddy_Chocolate_Cookie_Bars" }

{ "infobox": { "category": "/wiki/Category:Tanzanian_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Nyama Choma is a popular grilled meat recipe in Tanzania, though it is also loved among other African countries like Kenya. It can be served with fries or ugali, some kachumbari and some hot spicy peri peri sauce. You can use any meat of your choice to prepare this recipe." }, { "line_type": "ul", "section": "Ingredients", "text": "1 kg goat/lamb/beef/chicken meat, cut into thick chunks" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 onion, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1 heaped tbsp crushed fresh ginger" }, { "line_type": "ul", "section": "Ingredients", "text": "1 heaped tbsp crushed garlic" }, { "line_type": "ul", "section": "Ingredients", "text": "1 heaped tbsp grated raw papaya for tenderness" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup light soy sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "Juice of 2 limes" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tsp freshly crushed black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup fresh chopped parsley" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp paprika powder" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp turmeric powder" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp curry powder" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp salt" }, { "line_type": "ul", "section": "Special equipment", "text": "Grill" }, { "line_type": "ul", "section": "Special equipment", "text": "Blender" }, { "line_type": "ol", "section": "Procedure", "text": "To keep the meat juicy and tender, clean it and preserve any extra fat on it. Place the meat in a glass or plastic dish." }, { "line_type": "ol", "section": "Procedure", "text": "Blend the remaining ingredients, then pour the resulting mixture over the meat." }, { "line_type": "ol", "section": "Procedure", "text": "Allow mixture to settle into the meat, then thoroughly massage it into the meat. Cover and marinate in the refrigerator for at least 4–5 hours." }, { "line_type": "ol", "section": "Procedure", "text": "To bring the meat to room temperature for cooking, remove it from the refrigerator approximately an hour beforehand." }, { "line_type": "ol", "section": "Procedure", "text": "Light a charcoal grill and let it burn until the coals are completely covered with white ash." }, { "line_type": "ol", "section": "Procedure", "text": "Place a wire rack over the coals, add the meat, and cook until it has a little singe and color. To ensure equal cooking on all sides, turn meat frequently. Use a fresh brush and some oil or marinade to flavor the meat and keep it from drying out while it cooks." }, { "line_type": "ol", "section": "Procedure", "text": "To allow the inside of the meat to cook slowly and effectively, wrap it in a packet of foil. Or, keep grilling until the food is done to your liking." }, { "line_type": "ol", "section": "Procedure", "text": "Once the meat is done, use a sharp knife to cut it into bite-sized pieces." }, { "line_type": "ol", "section": "Procedure", "text": "Serve." } ], "title": "Nyama Choma (Tanzanian Barbecue)", "url": "https://en.wikibooks.org/wiki/Cookbook:Nyama_Choma_(Tanzanian_Barbecue)" }

{ "infobox": { "category": "/wiki/Category:Oat_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "It's now easy to find oat bran in the bulk section of the supermarket, but it's often hard to find the right ratios of bran, water and salt online. This is an original recipe." }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp oat bran" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup water" }, { "line_type": "ul", "section": "Ingredients", "text": "⅛ tsp salt" }, { "line_type": "ol", "section": "Procedure", "text": "Boil water." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in oat bran and salt" }, { "line_type": "ol", "section": "Procedure", "text": "Reduce heat and cook for 4–6 minutes" }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Maple syrup and sliced bananas are great additions to oat bran cereal." } ], "title": "Oat Bran Cereal", "url": "https://en.wikibooks.org/wiki/Cookbook:Oat_Bran_Cereal" }

{ "infobox": { "category": "/wiki/Category:Swallow_recipes", "difficulty": 2, "servings": "1", "time": "Prep: 5\nminutesCooking: 4 minutesTotal: 9 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Oat fufu is a swallow gotten from oatmeal." }, { "line_type": "ul", "section": "Ingredients", "text": "Oatmeal" }, { "line_type": "ul", "section": "Ingredients", "text": "Water" }, { "line_type": "ul", "section": "Equipment", "text": "Blender" }, { "line_type": "ul", "section": "Equipment", "text": "Turning spoon" }, { "line_type": "ul", "section": "Equipment", "text": "Pot" }, { "line_type": "ol", "section": "Procedures", "text": "Blend the oats to give a fine powder." }, { "line_type": "ol", "section": "Procedures", "text": "Gently add the oats gradually in a pot of boiling water until a dough is formed." }, { "line_type": "ol", "section": "Procedures", "text": "Stir over medium heat until it solidifies." } ], "title": "Oat Fufu", "url": "https://en.wikibooks.org/wiki/Cookbook:Oat_Fufu" }

{ "infobox": { "category": "/wiki/Category:Beverage_recipes", "difficulty": 1, "servings": null, "time": "5 minutes" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "½ cup oats" }, { "line_type": "ul", "section": "Ingredients", "text": "2 liters water" }, { "line_type": "ol", "section": "Procedure", "text": "Put oats in a blender. Blend the oats to the finest powder you can get" }, { "line_type": "ol", "section": "Procedure", "text": "Add as much of the water as possible to the blender. Blend some more." }, { "line_type": "ol", "section": "Procedure", "text": "Strain the mixture into a jug, and add the rest of the water." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Stir the milk before consuming it." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "This will keep in the refrigerator at least a week." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The blended oat solids can be used to make porridge." } ], "title": "Oat Milk (Homemade)", "url": "https://en.wikibooks.org/wiki/Cookbook:Oat_Milk_(Homemade)" }

{ "infobox": { "category": "/wiki/Category:Breakfast_recipes", "difficulty": 2, "servings": "1", "time": "15 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Porridge (also known in American English as hot cereal), is a simple dish made by boiling grain (often rolled oats) in water or milk. Porridge made from Irish oats, also called steel-cut oats, takes longer to cook—typically 15–20 minutes." }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup (45 g) rolled oats or other grain" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ cup (180 ml) water" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ cup (180 ml) milk" }, { "line_type": "ol", "section": "Procedure", "text": "Mix oats and water, then bring to the boil, covered with a lid." }, { "line_type": "ol", "section": "Procedure", "text": "Once bubbling, stir and reduce temperature to the lowest possible to maintain simmering. Replace lid and watch carefully to prevent boiling over." }, { "line_type": "ol", "section": "Procedure", "text": "Stir every minute or so. After five minutes, remove lid, stir thoroughly and add milk." }, { "line_type": "ol", "section": "Procedure", "text": "Mix through, and keep stirring until fully mixed." }, { "line_type": "ol", "section": "Procedure", "text": "Serve and add raisins, sugar, brown sugar, maple syrup, a pinch of salt, honey or inverted sugar syrup to taste." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Soak whole grains over night and change water. Soaking softens the grains and reduces cooking time, although whole oats still require 45–60 minutes simmering. Rinsing also reduces starch and pesticide residue. Steel cut oats should simmer for 20–30 minutes, or to the desired texture. Let the water boil out for a chewier, rice-like flavor with whole oats or leave some water in as is common with rolled oats and instant oats." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Porridge can be made using water, milk, or a mixing of the two depending on taste. Other ingredients may include butter, dates, bananas, apples, and cinnamon. Add apples and cinnamon during the cooking process to infuse the flavor. If you want to avoid milk products, it is also possible to use soy milk instead of cow's milk. Corn oil also works well with honey and figs, out of the vegetable oils. Honey itself combines well with apples and cinnamon while raisins, dates and bananas are popular with dairy ingredients. Winter squash can be added to finer grains like wheat and millet." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Porridge was traditionally cooked over a wooden fire and in a cast iron pot which prevents burning and doesn't interfere with the flavor. In modern times, any pot will do as long as it is thick enough to distribute the heat." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Instant oats are the easiest and fastest to cook as they only need boiling water and as this may be also done with a microwave oven." } ], "title": "Oat Porridge", "url": "https://en.wikibooks.org/wiki/Cookbook:Oat_Porridge" }

{ "infobox": { "category": "/wiki/Category:Rice_recipes", "difficulty": 1, "servings": "6–8", "time": "30 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "This is a recipe for simple cooked rice, but made with oat milk instead of water. It is more nutrient-dense than rice cooked with water, and it has a sweet flavor when made with store-bought oat milk. This rice can be used as a substitute for cooked rice in any recipe." }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups (480 ml) uncooked rice" }, { "line_type": "ul", "section": "Ingredients", "text": "3½ cups (840 ml) oat milk" }, { "line_type": "ol", "section": "Procedure", "text": "Wash the rice and drain the water." }, { "line_type": "ol", "section": "Procedure", "text": "Pour the oat milk and rice into a pot." }, { "line_type": "ol", "section": "Procedure", "text": "Put the pot on the stove, and cook over medium heat for about 5 minutes or until foam appears." }, { "line_type": "ol", "section": "Procedure", "text": "Start stirring the mixture with a spoon, and continue stirring until the mixture boils." }, { "line_type": "ol", "section": "Procedure", "text": "Reduce the heat to low and simmer, stirring, until almost all the liquid is gone." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from the heat and serve." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "This recipe will leave some oat milk residue at the bottom of the pot." } ], "title": "Oat Rice", "url": "https://en.wikibooks.org/wiki/Cookbook:Oat_Rice" }

{ "infobox": { "category": "/wiki/Category:Oat_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "8 oz self raising flour" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tsp baking powder" }, { "line_type": "ul", "section": "Ingredients", "text": "8 oz rolled oats" }, { "line_type": "ul", "section": "Ingredients", "text": "4 oz white sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "6 oz black treacle" }, { "line_type": "ul", "section": "Ingredients", "text": "8 oz butter/margarine" }, { "line_type": "ol", "section": "Procedure", "text": "Put the butter or margarine, sugar, and treacle into a saucepan. Stir over low heat until the fat and sugar have melted." }, { "line_type": "ol", "section": "Procedure", "text": "Add the oats, flour, and baking powder and combine thoroughly." }, { "line_type": "ol", "section": "Procedure", "text": "Press into two well greased 7-inch round cake tins." }, { "line_type": "ol", "section": "Procedure", "text": "Bake in the centre of a moderate oven at 180°C (350°F / gas mark 4) for 20–25 minutes or until cooked through (test with a skewer)." }, { "line_type": "ol", "section": "Procedure", "text": "Mark into slices whilst warm." }, { "line_type": "ol", "section": "Procedure", "text": "Allow to become almost cold in the tin before removing." } ], "title": "Oaties", "url": "https://en.wikibooks.org/wiki/Cookbook:Oaties" }

{ "infobox": { "category": "/wiki/Category:Breakfast_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "2 cups oatmeal" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups water" }, { "line_type": "ul", "section": "Ingredients", "text": "½ banana" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons powdered milk" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon salt" }, { "line_type": "ol", "section": "Procedure", "text": "Turn waffle iron on high." }, { "line_type": "ol", "section": "Procedure", "text": "Put all ingredients in a blender and blend on high until the contents are smooth. Let the mixture sit for 10–15 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Spray the waffle iron with non-stick cooking spray." }, { "line_type": "ol", "section": "Procedure", "text": "Pour some of the batter onto the waffle iron. Cook for about 10 minutes. Repeat until you are out of batter." } ], "title": "Oatmeal Banana Waffle", "url": "https://en.wikibooks.org/wiki/Cookbook:Oatmeal_Banana_Waffle" }

{ "infobox": { "category": "/wiki/Category:Cookie_recipes", "difficulty": 1, "servings": null, "time": "25 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "The oatmeal chocolate chip cookies recipe here, unlike many other cookie recipes which are manipulations of straight flour-based cookies, was made specifically for use with oats." }, { "line_type": "ul", "section": "Ingredients", "text": "2 eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "⅔ cup (150 g) shortening" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (240 g) brown sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons milk" }, { "line_type": "ul", "section": "Ingredients", "text": "Vanilla extract" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pinch salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 ½ cups (350 g) all-purpose flour" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon baking powder" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon baking soda" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon ground cinnamon" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (240 g) rolled oats" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup (60 g) chocolate chips" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup (60 g) walnuts" }, { "line_type": "ol", "section": "Procedure", "text": "In a large bowl beat eggs lightly to break the yolks, then mix in the shortening—you should have a loose mixture." }, { "line_type": "ol", "section": "Procedure", "text": "Mix in the brown sugar, milk, vanilla, and salt." }, { "line_type": "ol", "section": "Procedure", "text": "Mix the flour, baking powder, soda, cinnamon, and oatmeal together in another bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Mix the wet and dry mixes together to get a soft dough." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in chocolate chips and walnuts." }, { "line_type": "ol", "section": "Procedure", "text": "Make balls and place onto a greased or parchment-lined baking sheet. Bake in an oven prheated to 180°C (350°F) for 15–20 minutes." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Experiment with more or fewer chocolate chips and walnuts—tastes may vary." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Lightly coat the nuts and chips with flour before adding to the mixture." } ], "title": "Oatmeal Chocolate Chip Cookies I", "url": "https://en.wikibooks.org/wiki/Cookbook:Oatmeal_Chocolate_Chip_Cookies_I" }

{ "infobox": { "category": "/wiki/Category:Cookie_recipes", "difficulty": 2, "servings": "10 dozen cookies", "time": "1/2 hour + baking time" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "3 sticks (12 oz / 340 g) butter, softened to room temperature" }, { "line_type": "ul", "section": "Ingredients", "text": "1 box (16 oz / 450 g) brown sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup white sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup water" }, { "line_type": "ul", "section": "Ingredients", "text": "2 eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon vanilla" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups all-purpose flour" }, { "line_type": "ul", "section": "Ingredients", "text": "2 teaspoons baking soda" }, { "line_type": "ul", "section": "Ingredients", "text": "12 oz (340 g) semi-sweet chocolate chips" }, { "line_type": "ul", "section": "Ingredients", "text": "8 cups rolled oats" }, { "line_type": "ol", "section": "Procedure", "text": "Cream butter and both kinds of sugar with an electric mixer until smooth." }, { "line_type": "ol", "section": "Procedure", "text": "Combine the water, eggs, and vanilla in a separate container." }, { "line_type": "ol", "section": "Procedure", "text": "Gradually beat the egg mixture into the butter mixture until smooth." }, { "line_type": "ol", "section": "Procedure", "text": "Combine the flour and baking soda, then sift this mixture into the butter mixture. Mix to form a dough." }, { "line_type": "ol", "section": "Procedure", "text": "Use a sturdy mixing spoon to stir in the chocolate chips and 6 cups of the oats." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in additional oats until the dough is stiff and almost crumbly." }, { "line_type": "ol", "section": "Procedure", "text": "If desired, chill dough until ready to bake." }, { "line_type": "ol", "section": "Procedure", "text": "Scoop teaspoon-sized balls of dough and place on a greased or parchment-lined cookie sheet." }, { "line_type": "ol", "section": "Procedure", "text": "Bake in a preheated 350°F (175C) oven for about 10 minutes, until a toothpick inserted into the cookies comes out clean." }, { "line_type": "ul", "section": "Notes, tips, variations", "text": "The whole recipe can be halved (but you'll just need to make more)." }, { "line_type": "ul", "section": "Notes, tips, variations", "text": "The measurements for the vanilla and baking soda are guesses, so you may need to adjust them." }, { "line_type": "ul", "section": "Notes, tips, variations", "text": "Depending on the oven and the cookie sheets, you may need to adjust the temperature and/or time." }, { "line_type": "ul", "section": "Notes, tips, variations", "text": "Add more chocolate chips (or other small candy) if desired." }, { "line_type": "ul", "section": "Notes, tips, variations", "text": "Substitute other \"filler\" (wheat germ, flaxseed, nuts, seeds, etc.) for some of the oatmeal." }, { "line_type": "ul", "section": "Notes, tips, variations", "text": "Whatever you do to adjust the chocolate chips and oatmeal, make sure the resulting dough is very stiff—this helps make the cookies chewy." }, { "line_type": "p", "section": "Notes, tips, variations", "text": "If you have allergies and sensitivities, you are probably already familiar with making adjustments to your recipes. Sometimes, these adjustments change the taste of the resulting food. The following adjustments have all been successful:" }, { "line_type": "ul", "section": "Notes, tips, variations", "text": "Use non-dairy butter substitutes (e.g., Earth Balance)." }, { "line_type": "ul", "section": "Notes, tips, variations", "text": "Use chocolate that is made without milk." }, { "line_type": "ul", "section": "Notes, tips, variations", "text": "Substitute a gluten free flour blend (e.g., Bob's Red Mill) for the all-purpose flour." } ], "title": "Oatmeal Chocolate Chip Cookies II", "url": "https://en.wikibooks.org/wiki/Cookbook:Oatmeal_Chocolate_Chip_Cookies_II" }

{ "infobox": { "category": "/wiki/Category:Cookie_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "These are traditional chewy chocolate chip cookies with oatmeal added to provide a bit of extra body to the cookie." }, { "line_type": "ul", "section": "Ingredients", "text": "1 stick butter, softened" }, { "line_type": "ul", "section": "Ingredients", "text": "⅓ cup white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup brown sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 egg" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp vanilla extract" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp baking soda" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup plus 2 tbsp flour" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup rolled oats (oatmeal)" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup chocolate chips" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat oven to 375°F." }, { "line_type": "ol", "section": "Procedure", "text": "Cream together butter and sugars." }, { "line_type": "ol", "section": "Procedure", "text": "Add egg and vanilla and mix." }, { "line_type": "ol", "section": "Procedure", "text": "Add salt, baking soda, and flour; mix." }, { "line_type": "ol", "section": "Procedure", "text": "Mix in oatmeal." }, { "line_type": "ol", "section": "Procedure", "text": "Mix in chocolate chips." }, { "line_type": "ol", "section": "Procedure", "text": "Scoop cookies onto a greased or parchment-lined baking sheet." }, { "line_type": "ol", "section": "Procedure", "text": "Bake 9–11 minutes at 375°F." } ], "title": "Oatmeal Chocolate Chip Cookies III", "url": "https://en.wikibooks.org/wiki/Cookbook:Oatmeal_Chocolate_Chip_Cookies_III" }

{ "infobox": { "category": "/wiki/Category:Dessert_recipes", "difficulty": null, "servings": "20", "time": "20–25 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "A tasty oatmeal cookie, just like those you remember." }, { "line_type": "ul", "section": "Ingredients", "text": "¾ cup (180 g) shortening" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (240 g) brown sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup (120 g) white sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 egg" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup (60 ml) water" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon vanilla" }, { "line_type": "ul", "section": "Ingredients", "text": "3 cups (700 g) rolled oats" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (240 g) all-purpose flour" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon baking soda" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ teaspoon salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup raisins (optional)" }, { "line_type": "ul", "section": "Special equipment", "text": "Electric mixer" }, { "line_type": "ol", "section": "Procedure", "text": "Using a mixer, cream together the shortening, brown sugar, white sugar, egg, water and vanilla until light and fluffy (about 10 minutes on high)." }, { "line_type": "ol", "section": "Procedure", "text": "In a mixing bowl, mix together the oats, flour, baking soda, and salt." }, { "line_type": "ol", "section": "Procedure", "text": "Add dry ingredients into wet, mix well using mixer." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in raisins if using." }, { "line_type": "ol", "section": "Procedure", "text": "Scoop the portions out—this recipe makes 20 cookies, so make 20 portions." }, { "line_type": "ol", "section": "Procedure", "text": "Bake at 350°F (180°C) for 8–10 minutes." }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "These taste best when still warm." } ], "title": "Oatmeal Cookies I", "url": "https://en.wikibooks.org/wiki/Cookbook:Oatmeal_Cookies_I" }

{ "infobox": { "category": "/wiki/Category:Cookie_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "This recipe originates with the New York chapter of Food Not Bombs. These delicious cookies are very simple to make, and they require no unusual ingredients." }, { "line_type": "ul", "section": "Ingredients", "text": "¾ cup (160 g) vegetable oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1½ cup (300 g) brown sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "⅓ cup (80 ml) water" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp vanilla extract" }, { "line_type": "ul", "section": "Ingredients", "text": "3 cups (275 g) rolled oats" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (145 g) white flour" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp baking soda" }, { "line_type": "ol", "section": "Procedure", "text": "Put the oil, sugar, water, and vanilla together in a bowl. Mix well." }, { "line_type": "ol", "section": "Procedure", "text": "Add the oats, flour, salt, and baking soda." }, { "line_type": "ol", "section": "Procedure", "text": "Place on a greased baking sheet in lumps about 1 inch across and about 3 inches apart." }, { "line_type": "ol", "section": "Procedure", "text": "Bake at 191 °C (375 °F) for 10–12 minutes, and serve when the cookies have begun to brown." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You can add additions such as ½ cup nuts, dried fruits and/or chocolate chips. Be aware that mix will be looser with additional dry ingredients." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Leftover dough can be spread in a thin layer on a cookie sheet and baked, turning every 4–5 minutes, to make a tasty and crunchy granola." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "This recipe can very easily be cut in half or doubled." } ], "title": "Oatmeal Cookies II", "url": "https://en.wikibooks.org/wiki/Cookbook:Oatmeal_Cookies_II" }

{ "infobox": { "category": "/wiki/Category:Breakfast_recipes", "difficulty": 1, "servings": "12", "time": "20–25 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "A delicious muffin recipe that makes an excellent breakfast." }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (240 ml) rolled oats" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (240 ml) cultured buttermilk" }, { "line_type": "ul", "section": "Ingredients", "text": "1 egg" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup (60 ml) margarine" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (240 ml) all-purpose flour" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon baking powder" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon baking soda" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ teaspoon salt" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ cup (180 ml) brown sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup (60 ml) coconut" }, { "line_type": "ol", "section": "Procedure", "text": "Stir rolled oats and buttermilk together in a mixing bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Combine flour, coconut, brown sugar, baking powder, baking soda, and salt in another mixing bowl. Stir together to mix. Make a well in the center." }, { "line_type": "ol", "section": "Procedure", "text": "Add egg and margarine to oat mixture. Mix well." }, { "line_type": "ol", "section": "Procedure", "text": "Pour all at once into flour mixture. Stir just to moisten." }, { "line_type": "ol", "section": "Procedure", "text": "Fill muffin cups ¾ full." }, { "line_type": "ol", "section": "Procedure", "text": "Bake at 400°F (200°C) for 15–20 minutes." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Oatmeal raisin muffins: Add ½ cup (120 ml) raisins." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Blueberry oat muffins: Omit coconut and fold in 1 cup (240 ml) frozen blueberries before filling muffin cups." } ], "title": "Oatmeal Muffins", "url": "https://en.wikibooks.org/wiki/Cookbook:Oatmeal_Muffins" }

{ "infobox": { "category": "/wiki/Category:Cookie_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "¾ cup butter, applesauce, equal parts butter and vegetable oil, or shortening" }, { "line_type": "ul", "section": "Ingredients", "text": "1 ¼ cup brown sugar, firmly packed" }, { "line_type": "ul", "section": "Ingredients", "text": "1 egg" }, { "line_type": "ul", "section": "Ingredients", "text": "⅓ cup water or milk" }, { "line_type": "ul", "section": "Ingredients", "text": "1 ½ tsp vanilla" }, { "line_type": "ul", "section": "Ingredients", "text": "3 cup raw oats (rolled or quick/old fashioned)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup all-purpose flour" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp baking soda" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ tsp cinnamon" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup raisins" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ cup walnuts, chopped" }, { "line_type": "ol", "section": "Procedure", "text": "Heat oven to 350°F." }, { "line_type": "ol", "section": "Procedure", "text": "Lightly grease cookie sheet with oil, shortening, or butter." }, { "line_type": "ol", "section": "Procedure", "text": "Combine your choice of fat (butter, apple sauce, butter/vegetable oil mix, or shortening), brown sugar, egg, milk, and vanilla; beat with mixer on high speed to blend well." }, { "line_type": "ol", "section": "Procedure", "text": "Combine oats, flour, baking soda, salt and cinnamon; add to shortening mixture and combine until just blended." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in raisins and nuts." }, { "line_type": "ol", "section": "Procedure", "text": "Drop by rounded tablespoonfuls onto greased cookie sheet, 2 inches apart." }, { "line_type": "ol", "section": "Procedure", "text": "Bake for 10–13 minutes, or until lightly browned." } ], "title": "Oatmeal Raisin Cookies", "url": "https://en.wikibooks.org/wiki/Cookbook:Oatmeal_Raisin_Cookies" }

{ "infobox": { "category": "/wiki/Category:Dessert_recipes", "difficulty": 2, "servings": "About 18–24", "time": "60 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "This recipe, created by Joe Stutler, was a national finalist in the 2006 Cooking With Beer Challenge. The malt and oats in the beer enhance the flavor of the chocolate in these delicious brownies. Not overly cake-ey, not overly fudge-ey, the texture is nicely balanced. They're also decadently chocolate, and surprisingly light (thanks to the eggs). Great with a fruity beer, such as a lambic (Framboise, yum!)." }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup all-purpose flour" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ cup unsweetened cocoa powder" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ teaspoon salt" }, { "line_type": "ul", "section": "Ingredients", "text": "6 tablespoons unsalted room temperature butter, cut into cubes" }, { "line_type": "ul", "section": "Ingredients", "text": "8 ounces dark bittersweet chocolate, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ cup white chocolate chips" }, { "line_type": "ul", "section": "Ingredients", "text": "4 large eggs, at room temperature" }, { "line_type": "ul", "section": "Ingredients", "text": "1 ½ cup superfine or granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 ¼ cups (10 ounces) oatmeal stout beer (room temperature)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup semi-sweet chocolate chips" }, { "line_type": "ul", "section": "Ingredients", "text": "1 package (8 ounces) cream cheese, softened" }, { "line_type": "ul", "section": "Ingredients", "text": "⅓ cup superfine or granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon vanilla extract" }, { "line_type": "ul", "section": "Ingredients", "text": "1 large egg" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat the oven to 375°F. Line a 9 x 13-inch baking pan with nonstick foil (or grease and flour, or parchment paper…your call)." }, { "line_type": "ol", "section": "Procedure", "text": "In a medium bowl, whisk together flour, cocoa powder, and salt until evenly combined. Set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Melt butter, bittersweet chocolate, and white chocolate chips in a double-boiler over very low heat, stirring constantly until melted. Remove from heat." }, { "line_type": "ol", "section": "Procedure", "text": "In a large mixing bowl, beat eggs and sugar on high speed until light and fluffy, about 3 minutes. Add melted chocolate mixture, beating until combined." }, { "line_type": "ol", "section": "Procedure", "text": "Beat reserved flour mixture into melted chocolate mixture. Whisk in stout beer. The batter will seem a bit thin. Pour into prepared baking pan. Drop semisweet chocolate chips evenly on top of batter (some will sink in)." }, { "line_type": "ol", "section": "Procedure", "text": "Beat cream cheese in medium bowl with electric mixer on medium speed until smooth. Gradually beat in sugar. Beat in vanilla and 1 egg just until blended." }, { "line_type": "ol", "section": "Procedure", "text": "Pour cream cheese mixture over brownie batter in pan; cut through mixture with knife several times for marbled design." }, { "line_type": "ol", "section": "Procedure", "text": "Bake for 25–35 minutes on center rack in the oven, until a toothpick inserted in the center comes out almost clean." }, { "line_type": "ol", "section": "Procedure", "text": "Let brownies cool, uncovered, to room temperature. Dust with confectioners' sugar before serving if desired." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Makes 18 (2x3 inch) to 24 (2x2 inch) brownies. For finger-food/snack portions you could halve these dimensions to get 36–48 brownies." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Plating suggestion: swirl a raspberry lambic reduction sauce (12 oz lambic reduced to half, 4–6 oz seedless raspberry purée, 2–4 oz turbinado sugar, ½–1 teaspoon cornstarch) on the plate; garnish with mint leaves, raspberries, and lemon zest." } ], "title": "Oatmeal Stout Brownies", "url": "https://en.wikibooks.org/wiki/Cookbook:Oatmeal_Stout_Brownies" }

{ "infobox": { "category": "/wiki/Category:Stew_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Obe eja kika is a Nigerian stew of smoked panla (hake) fish. In Nigeria, this fish can be used to prepare any type of dish that requires the use of fish. This fish is mostly used by the Yoruba people of Nigeria." }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh, hard tomatoes" }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh habanero pepper (ata rodo)" }, { "line_type": "ul", "section": "Ingredients", "text": "5 large red tatashe peppers" }, { "line_type": "ul", "section": "Ingredients", "text": "2 green bell peppers (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "About 3 big onions" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup palm oil" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup vegetable oil" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons fish powder" }, { "line_type": "ul", "section": "Ingredients", "text": "Shrimp seasoning powder" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Stock cube" }, { "line_type": "ul", "section": "Ingredients", "text": "Smoked panla fish, cleaned" }, { "line_type": "ul", "section": "Ingredients", "text": "Scent leaf (nchawu effirin)" }, { "line_type": "ol", "section": "Procedure", "text": "Coarsely grind the tomatoes, habanero pepper, tatashe, green bell peppers, and onions." }, { "line_type": "ol", "section": "Procedure", "text": "Heat the palm oil and vegetable oil in a pot. Add the ground pepper mix, and cook, stirring, for about 10–15 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the fish seasoning powder, shrimp powder, salt, and stock cube. Add the panla fish, and stir." }, { "line_type": "ol", "section": "Procedure", "text": "Add some water to loosen up the stew, stir, and simmer for 10–15 minutes on low heat." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the scent leaf, and remove from the heat." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with rice, pasta, or boiled yam." } ], "title": "Obe Eja Kika (Nigerian Smoked Fish Stew)", "url": "https://en.wikibooks.org/wiki/Cookbook:Obe_Eja_Kika_(Nigerian_Smoked_Fish_Stew)" }

{ "infobox": { "category": "/wiki/Category:Soup_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Ishapa soup is a special type of Yoruba vegetable soup that is common and loved by many. It is served with pounded yam or any other type of swallow." }, { "line_type": "ul", "section": "Ingredients", "text": "Meat, cut into pieces" }, { "line_type": "ul", "section": "Ingredients", "text": "Seasoning cube" }, { "line_type": "ul", "section": "Ingredients", "text": "Ishapa leaf (white zobo leaf), washed" }, { "line_type": "ul", "section": "Ingredients", "text": "Potash (kaun)" }, { "line_type": "ul", "section": "Ingredients", "text": "Ground egusi seed" }, { "line_type": "ul", "section": "Ingredients", "text": "Scotch bonnet chili pepper, washed" }, { "line_type": "ul", "section": "Ingredients", "text": "Onion" }, { "line_type": "ul", "section": "Ingredients", "text": "Tomatoes" }, { "line_type": "ul", "section": "Ingredients", "text": "Palm oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Locust beans" }, { "line_type": "ul", "section": "Ingredients", "text": "Dryfish, deboned" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ol", "section": "Procedure", "text": "Boil the meat with the seasoning cube." }, { "line_type": "ol", "section": "Procedure", "text": "Soak the ishapa leaves in hot water with some potash to soften them." }, { "line_type": "ol", "section": "Procedure", "text": "Combine the ground egusi with enough water to make a thick paste. Set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Blend the onion, chili pepper, and tomato together to make a paste." }, { "line_type": "ol", "section": "Procedure", "text": "Heat a small amount of palm oil in a saucepan over medium heat." }, { "line_type": "ol", "section": "Procedure", "text": "Add the locust beans and pepper paste. Allow to fry for a few minutes" }, { "line_type": "ol", "section": "Procedure", "text": "Add the dryfish, boiled meat, and egusi paste. Fry for a few minutes, stirring to prevent sticking to the bottom of the pot." }, { "line_type": "ol", "section": "Procedure", "text": "Drain the ishapa leaves, and stir them into the soup." }, { "line_type": "ol", "section": "Procedure", "text": "Turn down the heat and allow to simmer until the oil rises to the surface. Adjust the seasoning to taste." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from the heat, and serve with any swallow." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Chicken or fresh fish can be used in place of the meat." } ], "title": "Obe Ishapa (Nigerian Hibiscus Soup)", "url": "https://en.wikibooks.org/wiki/Cookbook:Obe_Ishapa_(Nigerian_Hibiscus_Soup)" }

{ "infobox": { "category": "/wiki/Category:Ugandan_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Obuwunga is a staple food in Ugandan cuisine. This simple and hearty bread is made from millet or corn flour and is commonly enjoyed with various stews and dishes." }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups millet flour or cornmeal" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Water, as needed" }, { "line_type": "ul", "section": "Equipment", "text": "Bowl" }, { "line_type": "ul", "section": "Equipment", "text": "Mixing stick or spoon" }, { "line_type": "ul", "section": "Equipment", "text": "Pot with a lid" }, { "line_type": "ul", "section": "Equipment", "text": "Steaming rack or banana leaves (for steaming)" }, { "line_type": "ol", "section": "Procedure", "text": "In a bowl, combine the millet flour or cornmeal with the salt." }, { "line_type": "ol", "section": "Procedure", "text": "Gradually add water to the flour, mixing it with a mixing stick or spoon until it forms a smooth and thick dough. The amount of water needed may vary, so add it gradually until the right consistency is achieved." }, { "line_type": "ol", "section": "Procedure", "text": "Once the dough is ready, form it into a round or oval shape, smoothing the surface with wet hands." }, { "line_type": "ol", "section": "Procedure", "text": "In a pot, add some water and place a steaming rack at the bottom. Alternatively, you can use banana leaves to line the pot to prevent sticking." }, { "line_type": "ol", "section": "Procedure", "text": "Carefully place the shaped dough on the steaming rack or banana leaves." }, { "line_type": "ol", "section": "Procedure", "text": "Cover the pot with a lid and steam the bread over medium heat for about 30–40 minutes, or until the bread is cooked and firm." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the bread from the pot and let it cool for a few minutes before serving." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with various stews and dishes, using the bread to scoop up the stews." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You can adjust the consistency of the dough by adding more water if it's too dry or more flour if it's too wet." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Obuwunga can also be cooked by placing the dough directly on hot coals or on a hot flat surface, like a pan or griddle, to give it a slightly smoky flavor." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "For a softer texture, some people add a small amount of vegetable oil or butter to the dough before steaming." } ], "title": "Obuwunga (Ugandan Traditional Bread)", "url": "https://en.wikibooks.org/wiki/Cookbook:Obuwunga_(Ugandan_Traditional_Bread)" }

{ "infobox": { "category": "/wiki/Category:Rice_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Ofada rice is a type of rice grown locally in Nigeria. This recipe uses the rice to cook fried rice." }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups uncooked Ofada rice" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Onions, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Groundnut oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Carrots, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "Bell peppers, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "Green beans, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Spring onions, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Prawns, rinsed" }, { "line_type": "ul", "section": "Ingredients", "text": "Cinnamon" }, { "line_type": "ul", "section": "Ingredients", "text": "Nutmeg" }, { "line_type": "ul", "section": "Ingredients", "text": "Nigerian curry powder" }, { "line_type": "ul", "section": "Ingredients", "text": "Thyme" }, { "line_type": "ul", "section": "Ingredients", "text": "Sausages, diced" }, { "line_type": "ol", "section": "Procedure", "text": "Rinse the rice very well with salt and warm water until the water you are using to rinse is clear." }, { "line_type": "ol", "section": "Procedure", "text": "Boil the rice and some chopped onions in water for 15 minutes until it the rice is about half-cooked." }, { "line_type": "ol", "section": "Procedure", "text": "Drain the rice and onions in a sieve." }, { "line_type": "ol", "section": "Procedure", "text": "Heat some groundnut oil in a pot, and add some chopped onion. Stir well for a minute or two, then add the carrots, bell pepper, green beans, and spring onions." }, { "line_type": "ol", "section": "Procedure", "text": "Add the prawns, cinnamon, and nutmeg. Stir fry for a few minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Add a little water, then the curry powder and thyme. Bring to a boil, and add the rice and sausages." }, { "line_type": "ol", "section": "Procedure", "text": "Cover the pot and cook until the rice has absorbed the liquid." } ], "title": "Ofada Fried Rice", "url": "https://en.wikibooks.org/wiki/Cookbook:Ofada_Fried_Rice" }

{ "infobox": { "category": "/wiki/Category:Rice_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Ofada rice is a local rice that is grown in Nigeria, especially in the southern Ogun State. It is very rich in fiber and can be cooked in many ways, including in this recipe for jollof rice." }, { "line_type": "ul", "section": "Ingredients", "text": "Ofada rice" }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh tomatoes" }, { "line_type": "ul", "section": "Ingredients", "text": "Bell pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Onion" }, { "line_type": "ul", "section": "Ingredients", "text": "Ginger (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Groundnut oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Tinned tomatoes" }, { "line_type": "ul", "section": "Ingredients", "text": "Onions, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "Nutmeg" }, { "line_type": "ul", "section": "Ingredients", "text": "Cinnamon" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Nigerian curry powder" }, { "line_type": "ul", "section": "Ingredients", "text": "Thyme" }, { "line_type": "ol", "section": "Procedure", "text": "Rinse the rice and parboil it. Drain the rice with a sieve." }, { "line_type": "ol", "section": "Procedure", "text": "Blend the tomatoes, bell pepper, onions, and ginger together." }, { "line_type": "ol", "section": "Procedure", "text": "Pour a few tablespoons of groundnut oil into a pot, and heat the oil for 30 seconds." }, { "line_type": "ol", "section": "Procedure", "text": "Add the tinned tomatoes and diced onions, and stir for a little while," }, { "line_type": "ol", "section": "Procedure", "text": "Add the blended pepper mixture, nutmeg, cinnamon, condiment, salt, curry, and thyme. Cook well." }, { "line_type": "ol", "section": "Procedure", "text": "Add the rice and enough water to fully cook the rice. Cover and simmer until the liquid is absorbed, and everything is cooked." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with chicken or meat" } ], "title": "Ofada Jollof Rice", "url": "https://en.wikibooks.org/wiki/Cookbook:Ofada_Jollof_Rice" }

{ "infobox": { "category": "/wiki/Category:Rice_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Ofada rice refers to a group of rice varieties from southwestern Nigeria, especially the Ofada community in Obafemi, Owode.[1] The rice is generally soaked and parboiled before being dried and sold, and this soaking process affects its final characteristics; rice that is soaked for days in cool water undergoes fermentation, which produces a strong and sometimes unpleasant odor, while rice soaked for a short period in warm water has no odor.[1]" }, { "line_type": "p", "section": null, "text": "Ofada rice is mostly cooked alone and eaten with a special soup called obe Ofada, made among the Yoruba people." }, { "line_type": "ul", "section": "Ingredients", "text": "Dry Ofada rice" }, { "line_type": "ul", "section": "Ingredients", "text": "5 cups water" }, { "line_type": "ol", "section": "Procedure", "text": "Pick the stones and dirt from the Ofada rice." }, { "line_type": "ol", "section": "Procedure", "text": "Pour the rice into a bowl. Wash repeatedly with clean water until the water runs clear." }, { "line_type": "ol", "section": "Procedure", "text": "Drain the rice completely, and transfer it to a pot." }, { "line_type": "ol", "section": "Procedure", "text": "Add 4 cups of the water to the rice. Cook, uncovered, for about 12 minutes over medium-low heat." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the rice from the heat, and rinse it with water until it runs clear." }, { "line_type": "ol", "section": "Procedure", "text": "Add 1 cup of water to the rice, and cook until the rice is soft. You’ll need to check on it every now and then to prevent burning or sogginess." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the rice from the heat, and drain away any excess liquid." }, { "line_type": "ol", "section": "Procedure", "text": "Enjoy with ofada stew or ayamase." }, { "line_type": "ol", "section": "References", "text": "↑ a b Adekoyeni, O; Fagbemi, S; Ismaila, A (2018-01-31). \"Ofada Rice Identity, Physical Qualities and Processing Technology Options for Upgrading: A Review\". Annual Research & Review in Biology. 23 (2): 1–9. doi:10.9734/ARRB/2018/38938." } ], "title": "Ofada Rice", "url": "https://en.wikibooks.org/wiki/Cookbook:Ofada_Rice" }

{ "infobox": { "category": "/wiki/Category:Stew_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Ofada stew is a delicious Nigerian stew made with palm oil, fermented locust beans, and bell peppers. Its name is derived from dish ofada rice." }, { "line_type": "ul", "section": "Ingredients", "text": "Chicken" }, { "line_type": "ul", "section": "Ingredients", "text": "Cow skin (ponmo)" }, { "line_type": "ul", "section": "Ingredients", "text": "Maggi (bouillon cube)" }, { "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": "Black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Palm oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Green bell pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Red bell pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Scotch bonnet chile" }, { "line_type": "ul", "section": "Ingredients", "text": "Onions, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Ground crayfish" }, { "line_type": "ul", "section": "Ingredients", "text": "Fermented locust bean (Iru)" }, { "line_type": "ul", "section": "Ingredients", "text": "Hard-boiled egg" }, { "line_type": "ol", "section": "Procedure", "text": "Boil the chicken, ponmo, maggi, salt, curry, thyme, and black pepper for 10–20 minutes. Remove the meat, reserving the stock." }, { "line_type": "ol", "section": "Procedure", "text": "Grill the meat until golden brown." }, { "line_type": "ol", "section": "Procedure", "text": "Add the palm oil to a clean dry pot. Cover the pot with a lid, and heat over medium-low heat for 10 minutes. Remove from the heat, and allow to cool completely." }, { "line_type": "ol", "section": "Procedure", "text": "Blend the scotch bonnet pepper and bell peppers to make a smooth paste. Add a little water if the consistency is too thick." }, { "line_type": "ol", "section": "Procedure", "text": "Heat the cooled palm oil, and add the chopped onions. Cook, stirring, for a few minutes until the onions are softened." }, { "line_type": "ol", "section": "Procedure", "text": "Stir the pepper paste, crayfish, and iru into the onions. Cover and cook until most of the liquid has evaporated." }, { "line_type": "ol", "section": "Procedure", "text": "Add the reserved meat stock to the onion mixture, and allow to cook for 1 hour until oil begins to float to the surface." }, { "line_type": "ol", "section": "Procedure", "text": "Add boiled egg and grilled meat, and cook for another 10 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Serve stew with rice." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You may substitute your meat of choice for the chicken." } ], "title": "Ofada Stew", "url": "https://en.wikibooks.org/wiki/Cookbook:Ofada_Stew" }

{ "infobox": { "category": "/wiki/Category:Rice_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Ofada rice is a Nigerian food that can be cooked in different ways." }, { "line_type": "ul", "section": "Ingredients", "text": "Ofada rice (uncooked)" }, { "line_type": "ul", "section": "Ingredients", "text": "Onions, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "Red bell pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh tomatoes" }, { "line_type": "ul", "section": "Ingredients", "text": "Ginger (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Groundnut oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Green bell pepper, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "Green beans, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "Sausages (optional), diced" }, { "line_type": "ul", "section": "Ingredients", "text": "Carrots, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "Spring onions, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Prawns, rinsed" }, { "line_type": "ul", "section": "Ingredients", "text": "Cinnamon" }, { "line_type": "ul", "section": "Ingredients", "text": "Nutmeg" }, { "line_type": "ul", "section": "Ingredients", "text": "Nigerian curry powder" }, { "line_type": "ul", "section": "Ingredients", "text": "Thyme" }, { "line_type": "ol", "section": "Procedure", "text": "Rinse the rice until the water runs clear." }, { "line_type": "ol", "section": "Procedure", "text": "Bring a pot of water to a boil. Stir in the rice and some diced onions. Cover, and simmer for 15 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Drain the rice in a sieve." }, { "line_type": "ol", "section": "Procedure", "text": "Grind together the red bell pepper, tomatoes, onion, and ginger." }, { "line_type": "ol", "section": "Procedure", "text": "Heat a thin layer of groundnut oil in a pot, and add some diced onions. Stir well, and add the green bell pepper, green beans, sausages, carrots, spring onions, prawns, cinnamon, and nutmeg. Cook for a few minutes, stirring." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the ground tomato mixture, as well as the curry powder, thyme, and a little water. Bring to a boil and season with salt." }, { "line_type": "ol", "section": "Procedure", "text": "Stir the drained rice into the sauce, cover, and cook until the liquid is absorbed." } ], "title": "Ofada Vegetable Rice", "url": "https://en.wikibooks.org/wiki/Cookbook:Ofada_Vegetable_Rice" }

{ "infobox": { "category": "/wiki/Category:Soup_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Ofe akparata is a simple but delicious Igbo soup. Akparata (mahogany seed) powder is a thickener used in traditional soups, and it is a favorite of Enugu indigenes in Eastern Nigeria." }, { "line_type": "ul", "section": "Ingredients", "text": "Chicken (or any other type of meat)" }, { "line_type": "ul", "section": "Ingredients", "text": "Onions, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Seasoning/stock cube" }, { "line_type": "ul", "section": "Ingredients", "text": "Kpomo" }, { "line_type": "ul", "section": "Ingredients", "text": "Stockfish, washed" }, { "line_type": "ul", "section": "Ingredients", "text": "Rolled egusi" }, { "line_type": "ul", "section": "Ingredients", "text": "Akparata powder" }, { "line_type": "ul", "section": "Ingredients", "text": "Palm oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Dryfish, washed" }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh habanero chile, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Dry pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Ground crayfish" }, { "line_type": "ul", "section": "Ingredients", "text": "Ayala (garden egg) leaf, washed" }, { "line_type": "ol", "section": "Procedure", "text": "Heat up a dry pot, and add the chicken, chopped onions, salt, seasoning stock cube, kpomo, and stockfish. Stir, then cover the pot and cook for about 5 minutes in its own juice." }, { "line_type": "ol", "section": "Procedure", "text": "Add the egusi to the boiling meat, and cook for 15 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Add extra water (about 2 cups) to the boiling meat, and continue boiling for 3 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Combine the akparata powder and palm oil in a bowl. Mix until lump-free." }, { "line_type": "ol", "section": "Procedure", "text": "Stir the akparata paste into the boiling meat. Add the dryfish, stir, and allow to boil." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the chopped habanero, dry pepper, and ground crayfish. Cover and cook for about 5–7 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the ayala leaves, and allow to simmer for 3 minutes. Turn off the heat." }, { "line_type": "ol", "section": "Procedure", "text": "Serve the ofe akparata with the swallow of your choice." } ], "title": "Ofe Akparata (Nigerian Mahogany Seed Soup)", "url": "https://en.wikibooks.org/wiki/Cookbook:Ofe_Akparata_(Nigerian_Mahogany_Seed_Soup)" }

{ "infobox": { "category": "/wiki/Category:Soup_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Ofe awa is a Nigerian soup made with very simple ingredients. It is especially eaten by the Nkanu people." }, { "line_type": "ul", "section": "Ingredients", "text": "Awa leaves" }, { "line_type": "ul", "section": "Ingredients", "text": "Ground crayfish" }, { "line_type": "ul", "section": "Ingredients", "text": "Uziza leaves" }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh habanero pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh yellow pepper (ose nusukka)" }, { "line_type": "ul", "section": "Ingredients", "text": "Ogiri" }, { "line_type": "ul", "section": "Ingredients", "text": "Beef or any type of meat, washed" }, { "line_type": "ul", "section": "Ingredients", "text": "Dryfish, washed" }, { "line_type": "ul", "section": "Ingredients", "text": "Stockfish, washed" }, { "line_type": "ul", "section": "Ingredients", "text": "Palm oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Seasoning/stock cube" }, { "line_type": "ul", "section": "Ingredients", "text": "Ogbono seeds, ground" }, { "line_type": "ol", "section": "Procedure", "text": "Boil the awa leaves in a separate pot for about 10 seconds to remove the bitter taste. Drain, remove excess water, and set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Blend the crayfish, uziza, habanero pepper, yellow pepper, and ogiri into a smooth paste. Transfer to a clean pot." }, { "line_type": "ol", "section": "Procedure", "text": "Add the beef, dryfish, and stockfish to the pot. Wash the mixture from the blender, and pour the water into the meat." }, { "line_type": "ol", "section": "Procedure", "text": "Season with salt, and seasoning cube. Bring to a boil, and let simmer." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the palm oil, then the ground ogbono. Simmer for about 10 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the awa leaves, and remove from the heat." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with semovita, eba, wheat, or any swallow of your choice." } ], "title": "Ofe Awa (Nigerian Awa Leaf Soup)", "url": "https://en.wikibooks.org/wiki/Cookbook:Ofe_Awa_(Nigerian_Awa_Leaf_Soup)" }

{ "infobox": { "category": "/wiki/Category:Soup_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Stockfish pepper soup is a dish popular among the Igbo people of Nigeria. It is also called ofe okproko in Igbo and can be served with white rice, agidi, boiled yam, or any type of Nigerian swallow." }, { "line_type": "ul", "section": "Ingredients", "text": "Stock fish" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Palm oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Onion" }, { "line_type": "ul", "section": "Ingredients", "text": "Stock cube" }, { "line_type": "ul", "section": "Ingredients", "text": "Tomato" }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Uziza seed powder" }, { "line_type": "ul", "section": "Ingredients", "text": "Utazi leaves (scent leaves)" }, { "line_type": "ul", "section": "Equipment", "text": "Cooking pot" }, { "line_type": "ul", "section": "Equipment", "text": "Stove" }, { "line_type": "ul", "section": "Equipment", "text": "Knife" }, { "line_type": "ul", "section": "Equipment", "text": "Bowl" }, { "line_type": "ul", "section": "Equipment", "text": "Chef spoon" }, { "line_type": "ol", "section": "Procedure", "text": "Wash the stock fish, place in a pot, and add add enough water to cover the fish. Season with salt and pepper, cover, and allow it to cook until the stockfish is soft. Set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Heat a thin layer of palm oil in a pot. Add the onion, and stir until the onion is soft." }, { "line_type": "ol", "section": "Procedure", "text": "Add the tomato and fresh pepper, then fry them for few seconds." }, { "line_type": "ol", "section": "Procedure", "text": "Add the stockfish to the tomatoes and pepper. Add some water, bring it to a boil, and cook for 5 minutes. Salt to taste." }, { "line_type": "ol", "section": "Procedure", "text": "Add the uziza seeds and shredded utazi leaves, cover, and cook for another 5 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with agidi, boiled yam, white rice, or any swallow of choice." } ], "title": "Ofe Okporoko (Stockfish Pepper Soup)", "url": "https://en.wikibooks.org/wiki/Cookbook:Ofe_Okporoko_(Stockfish_Pepper_Soup)" }

{ "infobox": { "category": "/wiki/Category:Soup_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Ofe owerri is a Nigerian soup native to the Igbo people of Eastern Nigeria. It is considered one of the most expensive soups in Nigeria." }, { "line_type": "ul", "section": "Ingredients", "text": "Cocoyam (ede), unpeeled and rinsed" }, { "line_type": "ul", "section": "Ingredients", "text": "Meat (beef or goat), cut in pieces" }, { "line_type": "ul", "section": "Ingredients", "text": "Cow skin (kpomo)" }, { "line_type": "ul", "section": "Ingredients", "text": "Stockfish" }, { "line_type": "ul", "section": "Ingredients", "text": "Snails" }, { "line_type": "ul", "section": "Ingredients", "text": "Knorr seasoning cube" }, { "line_type": "ul", "section": "Ingredients", "text": "Dryfish" }, { "line_type": "ul", "section": "Ingredients", "text": "Ground crayfish" }, { "line_type": "ul", "section": "Ingredients", "text": "Palm oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Yellow and red habanero peppers, grated" }, { "line_type": "ul", "section": "Ingredients", "text": "Okazi leaf, washed and minced" }, { "line_type": "ul", "section": "Ingredients", "text": "Nigerian pumpkin (ugwu) leaves, washed and minced" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ol", "section": "Procedure", "text": "Put the cocoyam in a pot, and cover it with water. Bring to a boil over medium-high heat, and simmer until tender. Top up with additional water as necessary." }, { "line_type": "ol", "section": "Procedure", "text": "When the cocoyam is tender, drain and peel it. Pound it in a mortar until sticky, stretchy, and smooth." }, { "line_type": "ol", "section": "Procedure", "text": "Combine the beef, cow skin, stockfish, snails, and seasoning cube in a pot. Cook in its own juices for 15 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Add extra water, and stir in the dryfish." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the crayfish and palm oil. Add the cocoyam mixture in small lumps; stir well and continue to cook on high heat until you get the consistency you want." }, { "line_type": "ol", "section": "Procedure", "text": "Stir very well, then add the grated habaneros, okazi, and ugwu leaves. Return to a boil, and stir." }, { "line_type": "ol", "section": "Procedure", "text": "Adjust seasoning with salt and seasoning cubes as desired." }, { "line_type": "ol", "section": "Procedure", "text": "Stir and remove from the heat." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with eba, semo, starch, or wheat." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The cocoyam takes a while to prepare, so you must start cooking it early." } ], "title": "Ofe Owerri (Meat and Taro Soup with Dried Seafood)", "url": "https://en.wikibooks.org/wiki/Cookbook:Ofe_Owerri_(Meat_and_Taro_Soup_with_Dried_Seafood)" }

{ "infobox": { "category": "/wiki/Category:Soup_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Ofe ugba, also called ofe ukpaka or okwuru ugba, is a Nigerian a soup of okra and ugba." }, { "line_type": "ul", "section": "Ingredients", "text": "1 handful ground crayfish" }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh habanero pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Dawa dawa" }, { "line_type": "ul", "section": "Ingredients", "text": "Beef (or any meat)" }, { "line_type": "ul", "section": "Ingredients", "text": "Assorted meat" }, { "line_type": "ul", "section": "Ingredients", "text": "2 pieces stockfish" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Seasoning/stock cube" }, { "line_type": "ul", "section": "Ingredients", "text": "⅔ cooking spoons of palm oil" }, { "line_type": "ul", "section": "Ingredients", "text": "15–20 okra pods, sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup ugba" }, { "line_type": "ul", "section": "Ingredients", "text": "Ugwu leaves or spinach, washed and sliced" }, { "line_type": "ul", "section": "Equipment", "text": "Pot" }, { "line_type": "ul", "section": "Equipment", "text": "Knife" }, { "line_type": "ul", "section": "Equipment", "text": "Stove" }, { "line_type": "ul", "section": "Equipment", "text": "Blender" }, { "line_type": "ul", "section": "Equipment", "text": "Bowl" }, { "line_type": "ol", "section": "Procedure", "text": "Blend crayfish, fresh habanero pepper, and dawa dawa into a smooth paste." }, { "line_type": "ol", "section": "Procedure", "text": "Add beef, assorted meat, and stockfish to a pot. Allow the meat to cook in its own juice, then add extra water." }, { "line_type": "ol", "section": "Procedure", "text": "Add salt and seasoning cube. Simmer for about 25–30 minutes" }, { "line_type": "ol", "section": "Procedure", "text": "Stir the blended paste into the boiling meat. Use a little water to wash out any residual paste from the blender, and add to the pot." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in palm oil, and simmer for about 10 minutes. Make sure there is not too much liquid in the pot before proceeding." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the okra, ugba, and ugwu. Stir, and remove from the heat to prevent the vegetables from overcooking." }, { "line_type": "ol", "section": "Procedure", "text": "Serve the soup with any swallow of your choice." } ], "title": "Ofe Ugba (Nigerian Okra and Ugba Soup)", "url": "https://en.wikibooks.org/wiki/Cookbook:Ofe_Ugba_(Nigerian_Okra_and_Ugba_Soup)" }

{ "infobox": { "category": "/wiki/Category:Soup_recipes", "difficulty": 3, "servings": "6", "time": "1 hour" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Ofe ugu is a typical Igbo soup served with swallows such as plantain fufu, amala or semo. It is easy and quick to prepare." }, { "line_type": "ul", "section": "Ingredients", "text": "Ugu leaves, cut into small pieces" }, { "line_type": "ul", "section": "Ingredients", "text": "Water" }, { "line_type": "ul", "section": "Ingredients", "text": "Palm oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Ground pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Sliced onion" }, { "line_type": "ul", "section": "Ingredients", "text": "Stock cube" }, { "line_type": "ul", "section": "Ingredients", "text": "Beef" }, { "line_type": "ul", "section": "Ingredients", "text": "Ground crayfish" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Equipment", "text": "Knife" }, { "line_type": "ul", "section": "Equipment", "text": "Pot" }, { "line_type": "ul", "section": "Equipment", "text": "Bowl/plate" }, { "line_type": "ul", "section": "Equipment", "text": "Stove" }, { "line_type": "ul", "section": "Equipment", "text": "Spoon" }, { "line_type": "ol", "section": "Procedure", "text": "Rinse the ugu leaves, and boil in water for a few minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Add palm oil, ground pepper, and onion. Cook for few minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Stir, then add seasoning cube, beef, ground crayfish, and salt to taste. Cook for few minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Serve the soup with the swallow of your choice." } ], "title": "Ofe Ugu (Nigerian Ugu Soup)", "url": "https://en.wikibooks.org/wiki/Cookbook:Ofe_Ugu_(Nigerian_Ugu_Soup)" }

{ "infobox": { "category": "/wiki/Category:Soup_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Ofe ujuju is a soup from the southeastern region of Nigeria. It is made with a common leaf called ujuju, and some cooks may add okra or ogbono as well. It can be served with any desired swallow, although eba is a common choice." }, { "line_type": "ul", "section": "Ingredients", "text": "Ujuju leaves" }, { "line_type": "ul", "section": "Ingredients", "text": "Goat meat, washed" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Seasoning cubes" }, { "line_type": "ul", "section": "Ingredients", "text": "Cameroon pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Onion, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Stockfish, washed" }, { "line_type": "ul", "section": "Ingredients", "text": "Dryfish, washed" }, { "line_type": "ul", "section": "Ingredients", "text": "Ground crayfish" }, { "line_type": "ul", "section": "Ingredients", "text": "Fermented locust bean" }, { "line_type": "ul", "section": "Ingredients", "text": "Palm oil" }, { "line_type": "ol", "section": "Procedure", "text": "Wash the ujuju leaves thoroughly, and remove the middle ribs." }, { "line_type": "ol", "section": "Procedure", "text": "Cook the leaves for a few minutes in boiling water to soften. Drain the water." }, { "line_type": "ol", "section": "Procedure", "text": "Transfer drained leaves to a mortar, and mash them uniformly." }, { "line_type": "ol", "section": "Procedure", "text": "Combine goat meat, salt, seasoning cubes, pepper, and onion in a pot." }, { "line_type": "ol", "section": "Procedure", "text": "Cover with water, and bring to a simmer. Simmer until meat is cooked through." }, { "line_type": "ol", "section": "Procedure", "text": "Add the stockfish, dryfish, ground crayfish, and locust beans. Allow to cook for few seconds." }, { "line_type": "ol", "section": "Procedure", "text": "Mix in palm oil and the smashed ujuju leaves." }, { "line_type": "ol", "section": "Procedure", "text": "Allow to simmer for a few minutes without covering the pot." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from heat, and serve hot." } ], "title": "Ofe Ujuju (Nigerian Ujuju Soup)", "url": "https://en.wikibooks.org/wiki/Cookbook:Ofe_Ujuju_(Nigerian_Ujuju_Soup)" }

{ "infobox": { "category": "/wiki/Category:Soup_recipes", "difficulty": null, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Ofe utazi is a popular soup among the Igbo people of Nigeria." }, { "line_type": "ul", "section": "Ingredients", "text": "Utazi leaves" }, { "line_type": "ul", "section": "Ingredients", "text": "Cocoyam, washed" }, { "line_type": "ul", "section": "Ingredients", "text": "Beef (or any other meat)" }, { "line_type": "ul", "section": "Ingredients", "text": "Stockfish" }, { "line_type": "ul", "section": "Ingredients", "text": "Cowskin (kpomo)" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Stock cube" }, { "line_type": "ul", "section": "Ingredients", "text": "Dryfish" }, { "line_type": "ul", "section": "Ingredients", "text": "Ground crayfish" }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh habanero pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Dawa dawa" }, { "line_type": "ul", "section": "Ingredients", "text": "Palm oil" }, { "line_type": "ol", "section": "Procedure", "text": "Squeeze the utazi leaves in a bowl with some water to wash off the bitterness. Rinse and slice, then set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Place the unpeeled cocoyam in a pot. Cover with water, and boil until tender. Drain." }, { "line_type": "ol", "section": "Procedure", "text": "Peel the cocoyam. Pound it using a mortar and pestly until it becomes smooth, stretchy, and sticky." }, { "line_type": "ol", "section": "Procedure", "text": "Combine beef, stockfish, and cowskin in a pot. Season with salt and seasoning cube. Cook in its own juices before adding additional water." }, { "line_type": "ol", "section": "Procedure", "text": "Simmer for 15 minutes, then add the dryfish." }, { "line_type": "ol", "section": "Procedure", "text": "Blend the ground crayfish, habanero pepper, and dawa dawa to a smooth paste." }, { "line_type": "ol", "section": "Procedure", "text": "Add this paste to the stew along with the palm oil. Simmer for a few minutes" }, { "line_type": "ol", "section": "Procedure", "text": "Add the pounded cocoyam in small lumps. Stir well, and continue to cook on high heat." }, { "line_type": "ol", "section": "Procedure", "text": "Once you have gotten the desired consistency, add the washed and sliced Utazi." }, { "line_type": "ol", "section": "Procedure", "text": "Bring to a boil, and season with salt as necessary. Stir, and remove from the heat." }, { "line_type": "ol", "section": "Procedure", "text": "Serve the utazi soup with the swallow of your choice." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Ensure you start cooking the cocoyam ahead of time, since it will take time to prepare." } ], "title": "Ofe Utazi (Nigerian Utazi Soup)", "url": "https://en.wikibooks.org/wiki/Cookbook:Ofe_Utazi_(Nigerian_Utazi_Soup)" }

{ "infobox": { "category": "/wiki/Category:Soup_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Ogbono is a Nigerian draw soup containing a variety of ingredients." }, { "line_type": "ul", "section": "Ingredients", "text": "Assorted meat" }, { "line_type": "ul", "section": "Ingredients", "text": "Red palm oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Ground ogbono seeds" }, { "line_type": "ul", "section": "Ingredients", "text": "Ground crayfish" }, { "line_type": "ul", "section": "Ingredients", "text": "Ponmo" }, { "line_type": "ul", "section": "Ingredients", "text": "Stockfish" }, { "line_type": "ul", "section": "Ingredients", "text": "Smoked panla" }, { "line_type": "ul", "section": "Ingredients", "text": "Scotch bonnet peppers, ground" }, { "line_type": "ul", "section": "Ingredients", "text": "Ugwu leaf, sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "Seasoning cubes" }, { "line_type": "ol", "section": "Procedure", "text": "Boil the meat in water until tender. Reserve both the meat and the broth." }, { "line_type": "ol", "section": "Procedure", "text": "Heat some palm oil in a pot over medium heat. Do not let smoke." }, { "line_type": "ol", "section": "Procedure", "text": "Add the ground ogbono and crayfish. Stir well." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in some of the liquid used to boil the meat. Stir in the ponmo, boiled meat, stockfish, smoked panla, and scotch bonnet peppers. Cover, and cook for 5 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the sliced ugwu leaf, seasoning cubes, and salt. Cover, and cook for 2 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from the heat, and serve." } ], "title": "Ogbono Soup", "url": "https://en.wikibooks.org/wiki/Cookbook:Ogbono_Soup" }

{ "infobox": { "category": "/wiki/Category:Yam_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Ogolale, also known as oritobor, is a dish of mashed yam, unripe plantain, and palm oil. It is popular with the people of the Niger Delta." }, { "line_type": "ul", "section": "Ingredients", "text": "Yam" }, { "line_type": "ul", "section": "Ingredients", "text": "Unripe plantain" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Palm oil" }, { "line_type": "ol", "section": "Procedure", "text": "Boil the yam and plantain in a pot of salted water until cooked through." }, { "line_type": "ol", "section": "Procedure", "text": "Drain the water, and transfer the cooked yam and plantain to a clean container." }, { "line_type": "ol", "section": "Procedure", "text": "Use a spoon or spatula to mash the yam and plantain." }, { "line_type": "ol", "section": "Procedure", "text": "Mix in the palm oil." }, { "line_type": "ol", "section": "Procedure", "text": "Adjust seasoning to taste, and serve." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Additional ingredients may be added according to taste." } ], "title": "Ogolale (Mashed Yam and Plantain)", "url": "https://en.wikibooks.org/wiki/Cookbook:Ogolale_(Mashed_Yam_and_Plantain)" }

{ "infobox": { "category": "/wiki/Category:Soup_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Oha soup is a Nigerian delicacy, especially among the Igbo people." }, { "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, washed" }, { "line_type": "ul", "section": "Ingredients", "text": "Ede (cocoyam)" }, { "line_type": "ul", "section": "Ingredients", "text": "Yellow pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Ground crayfish" }, { "line_type": "ul", "section": "Ingredients", "text": "Kpomo, washed" }, { "line_type": "ul", "section": "Ingredients", "text": "Dryfish, washed" }, { "line_type": "ul", "section": "Ingredients", "text": "Oha leaf, sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "Uziza leaf, sliced" }, { "line_type": "ul", "section": "Equipment", "text": "Pots" }, { "line_type": "ul", "section": "Equipment", "text": "Mortar and pestle" }, { "line_type": "ul", "section": "Equipment", "text": "Cooking spoon" }, { "line_type": "ul", "section": "Equipment", "text": "Colander" }, { "line_type": "ol", "section": "Procedure", "text": "Combine the meat, onion, stock cube, and stockfish in a pot. Cook for 3 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Cover with water and boil very well. Set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Boil the palm kernel in a separate pot of water until soft. Drain in a colander." }, { "line_type": "ol", "section": "Procedure", "text": "Pound the palm kernel using a mortar and pestle. Add a small amount of warm water and mix well, then strain the liquid into the pot of soup. Repeat with a little more water. Discard the solids." }, { "line_type": "ol", "section": "Procedure", "text": "Bring the soup back to a slow simmer." }, { "line_type": "ol", "section": "Procedure", "text": "Boil the cocoyam until soft, then drain and peel it." }, { "line_type": "ol", "section": "Procedure", "text": "Pound the cocoyam in a mortar with the crayfish and yellow pepper. Add the mixture to the soup pot." }, { "line_type": "ol", "section": "Procedure", "text": "Add the kpomo and dryfish, and season the soup with salt to taste." }, { "line_type": "ol", "section": "Procedure", "text": "When the soup is almost ready, stir in the oha and uziza leaves. Cover and simmer for 2–3 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Stir and serve hot." } ], "title": "Oha Soup", "url": "https://en.wikibooks.org/wiki/Cookbook:Oha_Soup" }

{ "infobox": { "category": "/wiki/Category:Fritter_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Ojojo is a Nigerian fritter made of grated yam. It can be eaten with pap/ogi, like akara, or alone as a snack." }, { "line_type": "ul", "section": "Ingredients", "text": "Yam" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Onion, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Stock cube" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Groundnut oil or vegetable oil" }, { "line_type": "ol", "section": "Procedure", "text": "Peel the yam, cut into slices, then rinse with water." }, { "line_type": "ol", "section": "Procedure", "text": "Grate the sliced yam using a grater." }, { "line_type": "ol", "section": "Procedure", "text": "Add the pepper, onions, stock cube, and salt to taste. Mix all ingredients together." }, { "line_type": "ol", "section": "Procedure", "text": "Heat a layer of oil in a pan. Scoop spoonfuls of batter a little at a time into the oil. Fry for about a minute, then flip over and cook until golden brown on the other side." }, { "line_type": "ol", "section": "Procedure", "text": "Serve hot." } ], "title": "Ojojo (Water Yam Fritters)", "url": "https://en.wikibooks.org/wiki/Cookbook:Ojojo_(Water_Yam_Fritters)" }

{ "infobox": { "category": "/wiki/Category:Soup_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Okazi soup is a soup local to the Igbo people and mostly consumed by people from Southeastern Nigeria. It is very similar to afang soup, although there is a difference in thickness. It can be served with pounded yam, semo, fufu, garri, akpu, or any kind of Nigerian swallow." }, { "line_type": "ul", "section": "Ingredients", "text": "Assorted meat, cut into pieces" }, { "line_type": "ul", "section": "Ingredients", "text": "Stockfish (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Dryfish (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Achi/ukpo" }, { "line_type": "ul", "section": "Ingredients", "text": "Palm oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Onion, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Stock cube" }, { "line_type": "ul", "section": "Ingredients", "text": "Periwinkles (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Dried chile pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Ground crayfish" }, { "line_type": "ul", "section": "Ingredients", "text": "Okazi leaves, sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "Waterleaf (optional), sliced" }, { "line_type": "ul", "section": "Equipment", "text": "Cooking pot" }, { "line_type": "ul", "section": "Equipment", "text": "Stove" }, { "line_type": "ul", "section": "Equipment", "text": "Knife" }, { "line_type": "ul", "section": "Equipment", "text": "Blender" }, { "line_type": "ul", "section": "Equipment", "text": "Cooking spoon" }, { "line_type": "ol", "section": "Procedure", "text": "Boil the meat, stockfish, and dryfish. Set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Grind the achi, and mix with a bit of warm water. Set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Heat a thin layer of palm oil in a pot. Add the onion, and fry for a few minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Mix in the achi paste, stirring until it begins to bubble." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the stock cube, periwinkle, pepper, ground crayfish, meat, stockfish, and dryfish. Cover and cook for about 2 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the okazi leaves, and simmer for a few minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the waterleaf, cover, and simmer for 2 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Season with salt to taste, and serve hot with any swallow." } ], "title": "Okazi Soup", "url": "https://en.wikibooks.org/wiki/Cookbook:Okazi_Soup" }

{ "infobox": { "category": "/wiki/Category:Soup_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Okoho soup is the main traditional food of the central Nigerian Idoma people. It is frequently served at traditional weddings, burial ceremonies, birthdays and other festivities. The soup is usually prepared with bush meat and best served with pounded yam. It can also be eaten with cooked semolina or eba. This soup is usually prepared without the use of oil." }, { "line_type": "ul", "section": "Ingredients", "text": "Meat (e.g. grass-cutter, alligator, smoked meat)" }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Onion" }, { "line_type": "ul", "section": "Ingredients", "text": "Stockfish/Dried fish" }, { "line_type": "ul", "section": "Ingredients", "text": "Seasoning cubes" }, { "line_type": "ul", "section": "Ingredients", "text": "Palm oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Okoho stick" }, { "line_type": "ol", "section": "Procedure", "text": "Wash your meat, and put in a pot." }, { "line_type": "ol", "section": "Procedure", "text": "Blend your pepper and onion bulb into a smooth paste." }, { "line_type": "ol", "section": "Procedure", "text": "Add the paste to the pot, allow to cook for few minutes, then add stockfish and dried fish." }, { "line_type": "ol", "section": "Procedure", "text": "Add your seasoning cube and palm oil." }, { "line_type": "ol", "section": "Procedure", "text": "Cover with water and allow to cook again." }, { "line_type": "ol", "section": "Procedure", "text": "Scrape the okoho stick, hit it hard with a pestle, and shred it. Cover with water, and drain the liquid from the stick." }, { "line_type": "ol", "section": "Procedure", "text": "Pour the liquid into the meat, stir well, and allow to cook." }, { "line_type": "ol", "section": "Procedure", "text": "Serve the soup." } ], "title": "Okoho Soup", "url": "https://en.wikibooks.org/wiki/Cookbook:Okoho_Soup" }

{ "infobox": { "category": "/wiki/Category:Japanese_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Okonomiyaki is a popular savory pancake dish in Japan. It consists of a batter made of flour, eggs, cabbage and green onions and other ingredients of your choice. The name means \"as you like it\" or \"what you want\" in Japanese." }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup all-purpose flour (or yam flour if you can get it)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup water (or stock)" }, { "line_type": "ul", "section": "Ingredients", "text": "2 eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ cup finely sliced cabbage (about 2 inches long by ¼ inch wide)" }, { "line_type": "ul", "section": "Ingredients", "text": "2–3 green onions, chopped into ¼\" rounds (use white part and freshest bit of green part)" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup mozzarella cheese (optional; other cheese may be substituted)" }, { "line_type": "ul", "section": "Ingredients", "text": "10 small slices of chicken, bacon or beef (your choice)" }, { "line_type": "ul", "section": "Ingredients", "text": "Okonomiyaki sauce (sold at Japanese markets)" }, { "line_type": "ul", "section": "Ingredients", "text": "Dried bonito flakes" }, { "line_type": "ul", "section": "Ingredients", "text": "Powdered nori (seaweed)" }, { "line_type": "ol", "section": "Procedure", "text": "Mix flour, water and eggs until smooth (about 25–30 strokes with a spoon or whisk; do not overmix.)" }, { "line_type": "ol", "section": "Procedure", "text": "Gently fold in cabbage, green onions and cheese." }, { "line_type": "ol", "section": "Procedure", "text": "Heat a griddle or non-stick frying pan over medium heat. When pan is hot, add 1 tablespoon oil." }, { "line_type": "ol", "section": "Procedure", "text": "Add ⅓ cup of batter and flatten slightly. Fry for 2–3 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "When pancake is golden brown on bottom, add toppings (chicken, bacon or beef, or other topping of your choice), and press into the batter slightly. Turn the pancake and fry for five minutes or until golden brown on other side." }, { "line_type": "ol", "section": "Procedure", "text": "Turn once more and fry topping side up for another minute." }, { "line_type": "ol", "section": "Procedure", "text": "To serve, place the okonomiyaki on a plate, top with bottled sauce, nori, and/or bonito flakes. Enjoy!" } ], "title": "Okonomiyaki (Japanese Savory Pancake)", "url": "https://en.wikibooks.org/wiki/Cookbook:Okonomiyaki_(Japanese_Savory_Pancake)" }

{ "infobox": { "category": "/wiki/Category:Nigerian_recipes", "difficulty": null, "servings": "12", "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Okpa is a Nigerian dish made with ground bambara beans." }, { "line_type": "ul", "section": "Ingredients", "text": "Banana leaves or food- and heat-safe plastic bags" }, { "line_type": "ul", "section": "Ingredients", "text": "3 cigar cups (450 g / 1 lb) of okpa flour (ground bambara beans)" }, { "line_type": "ul", "section": "Ingredients", "text": "4 small stock cubes, crushed" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt, to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "15 tablespoons palm oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Habanero pepper, to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "1.2 L lukewarm water" }, { "line_type": "ol", "section": "Procedure", "text": "Thoroughly wash the banana leaves using water and salt." }, { "line_type": "ol", "section": "Procedure", "text": "Sift the okpa flour into a large bowl, and mix in the crushed stock cubes and salt. Add the palm oil, and mix very well with a wooden spoon." }, { "line_type": "ol", "section": "Procedure", "text": "Start adding the lukewarm water to the mixed okpa flour, mixing very well until there are no lumps. After ensuring that there are no lumps, add enough lukewarm water so that the okpa will not be hard as stone when it is done." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the sliced habanero pepper, and adjust the seasoning as needed." }, { "line_type": "ol", "section": "Procedure", "text": "Scoop some okpa mixture into transparent nylon or banana leaves—avoid adding too much—and tie them closed." }, { "line_type": "ol", "section": "Procedure", "text": "Set some water to boil on the stove in a big pot. Ensure the water is boiling before putting in your okpa." }, { "line_type": "ol", "section": "Procedure", "text": "Boil the okpa for about 1 hour before checking it. The okpa will be solid when fully cooked." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with custard, oatmeal, or pap." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Okpa does not require much seasoning because it has a naturally delicious flavor. There is no need to add ground crayfish or onions." } ], "title": "Okpa (Boiled Bambara Bean Pudding)", "url": "https://en.wikibooks.org/wiki/Cookbook:Okpa_(Boiled_Bambara_Bean_Pudding)" }

{ "infobox": { "category": "/wiki/Category:Nigerian_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Okpo ogede is a Nigerian dish of overripe plantains. It is also known as plantain moi-moi." }, { "line_type": "ul", "section": "Ingredients", "text": "Overripe plantains" }, { "line_type": "ul", "section": "Ingredients", "text": "Plantain flour" }, { "line_type": "ul", "section": "Ingredients", "text": "Onion" }, { "line_type": "ul", "section": "Ingredients", "text": "Ground crayfish" }, { "line_type": "ul", "section": "Ingredients", "text": "Water" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Palm oil" }, { "line_type": "ul", "section": "Special equipment", "text": "Blender" }, { "line_type": "ul", "section": "Special equipment", "text": "Steamer" }, { "line_type": "ol", "section": "Procedure", "text": "Blend the plantains, plantain flour, onion, and crayfish together with a little water." }, { "line_type": "ol", "section": "Procedure", "text": "Transfer the mixture to a bowl, then mix in salt and palm oil to taste." }, { "line_type": "ol", "section": "Procedure", "text": "Divide the mixture between molds, such as ramekins or aluminum pouches." }, { "line_type": "ol", "section": "Procedure", "text": "Place the filled molds in a steamer basket over boiling water. Cook until set." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with custard, oatmeal, and/or cooked ground corn (akamu)." } ], "title": "Okpo Ogede (Plantain Moi-Moi)", "url": "https://en.wikibooks.org/wiki/Cookbook:Okpo_Ogede_(Plantain_Moi-Moi)" }

{ "infobox": { "category": null, "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Okra green vegetable soup is a Nigerian soup or stew made from okra and other green vegetables. It is served with variety of swallows such as amala, eba, semo, or fufu." }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh tomatoes" }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh peppers" }, { "line_type": "ul", "section": "Ingredients", "text": "Palm oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Onions, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Stock cube" }, { "line_type": "ul", "section": "Ingredients", "text": "Okra, grated" }, { "line_type": "ul", "section": "Ingredients", "text": "Nigerian pumpkin leaves, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ol", "section": "Procedure", "text": "Blend together the tomato and pepper to get a coarse purée." }, { "line_type": "ol", "section": "Procedure", "text": "Heat a thin layer of palm oil in a pan. Add the tomato-pepper purée, onions, and stock cube, and simmer for a few minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the grated okra and pumpkin leaves. Simmer for a few minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Season to taste with salt, and serve." } ], "title": "Okra Green Vegetable Soup", "url": "https://en.wikibooks.org/wiki/Cookbook:Okra_Green_Vegetable_Soup" }

{ "infobox": { "category": "/wiki/Category:Nigerian_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Okra plantain porridge is a typical Nigerian food prepared from unripe plantain and okra. It is easy to prepare." }, { "line_type": "ul", "section": "Ingredients", "text": "Unripe plantains, peeled and diced" }, { "line_type": "ul", "section": "Ingredients", "text": "Water" }, { "line_type": "ul", "section": "Ingredients", "text": "Fish" }, { "line_type": "ul", "section": "Ingredients", "text": "Stock cube" }, { "line_type": "ul", "section": "Ingredients", "text": "Onions, sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "Palm oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Okra, grated" }, { "line_type": "ul", "section": "Ingredients", "text": "Ugu leaves, rinsed and chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ol", "section": "Procedure", "text": "Add the plantain to a pot, cover with water, and simmer for a few minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Add fish, stock cube, and sliced onion." }, { "line_type": "ol", "section": "Procedure", "text": "Add palm oil, okra, and ugu leaves. Stir until a porridge is formed." }, { "line_type": "ol", "section": "Procedure", "text": "Cook for few minutes, and season with salt and pepper to taste." }, { "line_type": "ol", "section": "Procedure", "text": "Serve hot." } ], "title": "Okra Plantain Porridge", "url": "https://en.wikibooks.org/wiki/Cookbook:Okra_Plantain_Porridge" }

{ "infobox": { "category": null, "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Olive ascolane is an Italian starter from Ascoli Piceno made of fried green olives, stuffed with minced meat (beef, pork and chicken liver) and spices. This recipe was contributed to ItaliansRUs.com by Phil and Jackie Cicconi." }, { "line_type": "ul", "section": "Ingredients", "text": "Tomato sauce or gravy" }, { "line_type": "ul", "section": "Ingredients", "text": "1 ½ pounds pork" }, { "line_type": "ul", "section": "Ingredients", "text": "1 ½ pounds chicken breast" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup chopped green olives" }, { "line_type": "ul", "section": "Ingredients", "text": "⅔ cup Parmesan cheese" }, { "line_type": "ul", "section": "Ingredients", "text": "1 lemon rind, grated" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon freshly-grated nutmeg" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon cinnamon" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon allspice" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "About 50 large pitted green olives, halved[note 1]" }, { "line_type": "ul", "section": "Ingredients", "text": "2 eggs, beaten" }, { "line_type": "ul", "section": "Ingredients", "text": "Flour" }, { "line_type": "ul", "section": "Ingredients", "text": "Plain bread crumbs" }, { "line_type": "ul", "section": "Ingredients", "text": "Canola oil" }, { "line_type": "ol", "section": "Procedure", "text": "Cook the pork and chicken breast in your favorite tomato gravy recipe." }, { "line_type": "ol", "section": "Procedure", "text": "Remove cooked, cooled meats from the sauce and grind them using a meat grinder or food processor." }, { "line_type": "ol", "section": "Procedure", "text": "Add the remaining filling ingredients to the ground meat mix (do not over-process). Mix the ingredients into the meat and put into the refrigerator to cool for at least one hour." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the mixture from refrigerator and roll meat into balls about the size of a small walnut. Put half of an olive on each side of the rolled ball." }, { "line_type": "ol", "section": "Procedure", "text": "Flour each ball, dip in beaten egg, then dip in bread crumbs." }, { "line_type": "ol", "section": "Procedure", "text": "Arrange olive balls on a tray.[note 2] Fry them quickly in about ½ inch of canola oil until golden brown.[note 3]" }, { "line_type": "ol", "section": "Procedure", "text": "Drain and serve." }, { "line_type": "ol", "section": "Notes, tips, and variations", "text": "↑ Have an extra jar of olives on hand in case you are left with extra filling." }, { "line_type": "ol", "section": "Notes, tips, and variations", "text": "↑ Stuffed olives can be frozen unfried at this time. Allow frozen olive balls to completely defrost before frying." }, { "line_type": "ol", "section": "Notes, tips, and variations", "text": "↑ It is not important to cook them through because the meat has been cooked already." } ], "title": "Olive Ascolane (Stuffed Fried Olives)", "url": "https://en.wikibooks.org/wiki/Cookbook:Olive_Ascolane_(Stuffed_Fried_Olives)" }

{ "infobox": { "category": "/wiki/Category:Bread_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "A quick, easy bread that works well with Italian foods and pastas. Try forming the dough into a round ball or a long loaf for French Bread." }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup warm water (110°F / 45°C)" }, { "line_type": "ul", "section": "Ingredients", "text": "2 ¼ teaspoons active dry yeast" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon salt" }, { "line_type": "ul", "section": "Ingredients", "text": "4 tablespoons olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "2 ½ cups all-purpose flour" }, { "line_type": "ol", "section": "Procedure", "text": "In a large bowl mix together the warm water, yeast, sugar, salt, and olive oil." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in 2 cups of the flour in order to make a soft ball." }, { "line_type": "ol", "section": "Procedure", "text": "Knead in additional flour so that dough is soft and not sticky." }, { "line_type": "ol", "section": "Procedure", "text": "Place kneaded dough in a medium size greased bowl. Cover and let rise until doubled in size." }, { "line_type": "ol", "section": "Procedure", "text": "Punch down dough, and form into ball or loaf shape." }, { "line_type": "ol", "section": "Procedure", "text": "Place onto a greased cookie sheet. Cover and let rise for 15–20 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Preheat the oven to 375° F (190°C)." }, { "line_type": "ol", "section": "Procedure", "text": "Bake in the preheated oven for 30–40 minutes, until golden brown." }, { "line_type": "ol", "section": "Procedure", "text": "For a glazed, shiny effect, brush one egg white and one tablespoon of water (mixed) onto the bread 5 minutes before completion." } ], "title": "Olive Oil Bread", "url": "https://en.wikibooks.org/wiki/Cookbook:Olive_Oil_Bread" }

{ "infobox": { "category": "/wiki/Category:Spanish_recipes", "difficulty": 1, "servings": "2", "time": "About 10 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "The omelette of breadcrumbs (in Spanish, tortilla de pan rallado) is a traditional recipe from Málaga, Spain. The origins of the recipe are uncertain and diverse." }, { "line_type": "p", "section": null, "text": "The Romans cooked an omelette shaped cake which they called ovorum torta. The omelette recipe \"with milk\", with honey and ground black pepper, collected by Apicius, reveals his age.[1]" }, { "line_type": "ul", "section": "Ingredients", "text": "4 eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "1 clove of garlic, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "Parsley, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "25 grams breadcrumbs" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Olive oil" }, { "line_type": "ol", "section": "Procedure", "text": "Beat the eggs, adding finely chopped garlic and parsley successively." }, { "line_type": "ol", "section": "Procedure", "text": "Add breadcrumbs, making sure the mixture is uniform." }, { "line_type": "ol", "section": "Procedure", "text": "Cook the omelette over low heat with a few drops of cooking oil to prevent sticking." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You can decorate the omellete with small slices of tomato or similarly, something not too fancy. It is usually served in a shaped cake." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Try beating the egg whites separately and then adding the yolks. You will get a more spongy omelette." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The amount of breadcrumbs can be modified by the diners. Adding more breadcrumbs makes a thicker omelette. Similarly, with less breadcrumbs, you will get a lighter omelette." }, { "line_type": "ol", "section": "References", "text": "↑ Mapelli López, E., Cocina Tradicional Malagueña, Prensa Malagueña, S. A. Diario Sur, recipe nº 51." } ], "title": "Omelette of Breadcrumbs", "url": "https://en.wikibooks.org/wiki/Cookbook:Omelette_of_Breadcrumbs" }

{ "infobox": { "category": "/wiki/Category:Nigerian_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Omi ukpoka is a soup common to the Afemai people of Nigeria. It is made with ground dry corn, smoked fish, and a range of herbs. The soup is best eaten immediately after cooking, as the corn will cause it to thicken as it cools. It is is mostly served with pounded yam but can also be served with eba/garri, fufu, or semo. Needless to say, it’s a soup that can fit a budget." }, { "line_type": "ul", "section": "Ingredients", "text": "Meat" }, { "line_type": "ul", "section": "Ingredients", "text": "Smoked fish" }, { "line_type": "ul", "section": "Ingredients", "text": "Shrimp" }, { "line_type": "ul", "section": "Ingredients", "text": "Seasoning cubes" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Ground nutmeg" }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "1 piece uda, ground and de-seeded" }, { "line_type": "ul", "section": "Ingredients", "text": "Palm oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Roughly ground dried corn" }, { "line_type": "ul", "section": "Ingredients", "text": "Ground uziza" }, { "line_type": "ol", "section": "Procedure", "text": "Wash, season, and steam the meat until it is well-cooked." }, { "line_type": "ol", "section": "Procedure", "text": "Add the smoked fish, shrimp, seasoning cube, salt, nutmeg, pepper, uda, oil, and water. Let boil for 5 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Lower the heat, and stir in the ground corn. Mix quickly as you add the corn so that lumps do not form." }, { "line_type": "ol", "section": "Procedure", "text": "Cook for 5–7 minutes until thickened." }, { "line_type": "ol", "section": "Procedure", "text": "Add uziza, and cook for a minute." }, { "line_type": "ol", "section": "Procedure", "text": "Serve hot." } ], "title": "Omi Ukpoka (Nigerian Corn Soup)", "url": "https://en.wikibooks.org/wiki/Cookbook:Omi_Ukpoka_(Nigerian_Corn_Soup)" }

{ "infobox": { "category": null, "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Omisagwe is a groundnut soup popular among the people of Edo state, Nigeria. It can be made with or without vegetables, and the thickness of the soup can be adjusted based on preference. Traditionally, bitterleaf is used in the soup, but it can be replaced with spinach. The soup can be eaten with any swallow of your choice." }, { "line_type": "ul", "section": "Ingredients", "text": "Ata rodo (scotch bonnet or habanero pepper)" }, { "line_type": "ul", "section": "Ingredients", "text": "Groundnuts" }, { "line_type": "ul", "section": "Ingredients", "text": "Stockfish" }, { "line_type": "ul", "section": "Ingredients", "text": "Uziza seed" }, { "line_type": "ul", "section": "Ingredients", "text": "Assorted meats" }, { "line_type": "ul", "section": "Ingredients", "text": "Onion" }, { "line_type": "ul", "section": "Ingredients", "text": "Seasoning/stock cubes" }, { "line_type": "ul", "section": "Ingredients", "text": "Ground crayfish" }, { "line_type": "ul", "section": "Ingredients", "text": "Dried smoked fish" }, { "line_type": "ul", "section": "Ingredients", "text": "Palm oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Bitterleaf, washed" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ol", "section": "Procedure", "text": "Blend the ata rodo to a paste. Set aside." }, { "line_type": "ol", "section": "Procedure", "text": "If you are using raw groundnuts, peel them and roast them for a few minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Grind or blend the roasted groundnuts until smooth. Add stockfish and uziza seed, and blend until thick. Set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Combine the assorted meat, onions, and seasoning cubes in a pot. Cover with water and bring to a boil." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the ground crayfish, pepper paste, and dried smoked fish. Cook until the meat is tender." }, { "line_type": "ol", "section": "Procedure", "text": "Shred the meat into small pieces. Stir in palm oil, and bring to a boil." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the groundnut mixture, and cook until the mixture is thickened. Stir in the bitterleaf." }, { "line_type": "ol", "section": "Procedure", "text": "Adjust seasoning to taste, and serve." } ], "title": "Omisagwe (Nigerian Groundnut Soup)", "url": "https://en.wikibooks.org/wiki/Cookbook:Omisagwe_(Nigerian_Groundnut_Soup)" }

{ "infobox": { "category": null, "difficulty": 2, "servings": "2", "time": "40 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Omu tuo, a Ghanaian dish, distinguishes itself from other rice dishes through its unique preparation process. The rice is cooked until it reaches a soft consistency and is then pounded to form sticky balls, resembling ugali in appearance. Omu tuo pairs exceptionally well with various soups such as peanut stew, groundnut soup, or palm nut soup. While it originated among the Hausa people, its popularity has transcended borders, spreading to different regions within Ghana and even beyond." }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup white long-grain rice" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pinch of salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1–2 tbsp butter" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups water" }, { "line_type": "ol", "section": "Procedure", "text": "If desired, rinse the rice well to eliminate excess starch. This step is optional as the starch contributes to the desired stickiness of the rice." }, { "line_type": "ol", "section": "Procedure", "text": "Combine the rice, butter, and salt in a pot with water. Cook over low heat, allowing the rice to slowly simmer until all the water is absorbed and the rice reaches a soft texture." }, { "line_type": "ol", "section": "Procedure", "text": "Using a wooden spoon, begin pounding the rice in the pot, alternating from one side to the other. Repeat this process until the rice transforms into a mushy consistency." }, { "line_type": "ol", "section": "Procedure", "text": "Transfer the mashed rice to a moistened bowl and gently swirl it until a bowl shape is formed." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with peanut stew or any other soup of your preference" }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "It is essential to achieve the ideal balance of water and salt in the recipe." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If desired, add your preferred spices to elevate the overall flavor profile." } ], "title": "Omu Tuo (Ghanian Mashed Rice)", "url": "https://en.wikibooks.org/wiki/Cookbook:Omu_Tuo_(Ghanian_Mashed_Rice)" }

{ "infobox": { "category": "/wiki/Category:Beverage_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "This is a simple guide to brewing one cup's worth of chai." }, { "line_type": "ul", "section": "Ingredients", "text": "¾ cup water" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon milk" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon honey" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon earl grey tea leaves" }, { "line_type": "ul", "section": "Ingredients", "text": "6 cardamom seeds" }, { "line_type": "ul", "section": "Ingredients", "text": "8 cloves" }, { "line_type": "ul", "section": "Ingredients", "text": "3 black peppercorns" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cinnamon stick (or ½ teaspoon of cinnamon sugar)" }, { "line_type": "ol", "section": "Procedure", "text": "Place the water in a pot on the stovetop on the lowest setting, or just below a boil. The more you let evaporate, the stronger the chai's flavor will be." }, { "line_type": "ol", "section": "Procedure", "text": "If you have a mortar and pestle, mash the cardamom seeds, cloves, and black pepper corns together. If you do not have a mortar and pestle, then de-shell the cardamom seeds and consider using a pepper grinder. If you have cinnamon stick, break it into four pieces, if you have cinnamon sugar, put it in the water now. Put all of the spices in the water, as well as the honey. Mix well so that the honey dissolves into the water." }, { "line_type": "ol", "section": "Procedure", "text": "Stir, occasionally smelling or tasting a bit of the chai. If the spices are not strong enough, then let it brew longer or add more spices. Usually, it takes 5–10 minutes for all of the spices to let their flavor out." }, { "line_type": "ol", "section": "Procedure", "text": "Once you are satisfied with the spices, add the tea. Depending on how long you leave the tea in, it will be stronger." }, { "line_type": "ol", "section": "Procedure", "text": "At this point, the chai is probably a bit strong and may have a bitter flavor (though the honey will often make it a bit sweeter). Bring the chai to a simmer at this point, so that the milk doesn't make it too cold. Don't cook it too much—it may all evaporate or the spices may overpower it!" }, { "line_type": "ol", "section": "Procedure", "text": "Take the pot off of the stove. Put a strainer on top of an empty pot or pan. Dump your concoction into the strainer, so that all the liquid pours into the pot or pan below it. Put the hot pan or pot back on the stove so it doesn't crack or melt your counter top." }, { "line_type": "ol", "section": "Procedure", "text": "Pour some milk in a mug/teacup. Then pour the strained tea into the milk (we do this so the milk is not scalded and flavorless)." }, { "line_type": "ol", "section": "Procedure", "text": "If it is too bitter, consider adding a little bit of honey or making changes to the ingredients list." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "There may be some spice residue floating around in your chai. You can get rid of it using a finer sieve, but it adds flavor and isn't going to hurt anyone." } ], "title": "One Cup Chai", "url": "https://en.wikibooks.org/wiki/Cookbook:One_Cup_Chai" }

{ "infobox": { "category": null, "difficulty": 2, "servings": "6–8", "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "This recipe is for an entire thanksgiving dinner that takes one hour to cook. The recipe uses various pre-cooked ingredients and instant foods, and is designed for those cooking Thanksgiving dinner for the first time, such as college students." }, { "line_type": "ul", "section": "Ingredients", "text": "1 ea. 5–6 lb fully pre-cooked smoked turkey breast (see notes)" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cans of desired vegetables" }, { "line_type": "ul", "section": "Ingredients", "text": "1–2 package(s) of instant potatoes or stuffing" }, { "line_type": "ul", "section": "Ingredients", "text": "1 package of 12 instant frozen biscuits" }, { "line_type": "ul", "section": "Ingredients", "text": "1 package of turkey gravy mix" }, { "line_type": "ul", "section": "Ingredients", "text": "Nonstick cooking spray or vegetable oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pre-made pumpkin pie (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "1–2 cans cranberry sauce (optional)" }, { "line_type": "ul", "section": "Equipment", "text": "1 small disposable aluminum turkey pan with built-in rack" }, { "line_type": "ul", "section": "Equipment", "text": "Probe thermometer" }, { "line_type": "ol", "section": "Procedure", "text": "Thaw the frozen turkey breast for one day in the refrigerator." }, { "line_type": "ol", "section": "Procedure", "text": "Preheat the oven to 350°F." }, { "line_type": "ol", "section": "Procedure", "text": "Remove turkey from bag and place in aluminum roasting pan. Spray the turkey with cooking spray, or rub the breast with it vegetable oil." }, { "line_type": "ol", "section": "Procedure", "text": "Place turkey breast in the oven on the middle rack, and cook for 15 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Begin preparing the gravy mix according to package directions." }, { "line_type": "ol", "section": "Procedure", "text": "Place the vegetables on the stove over low heat." }, { "line_type": "ol", "section": "Procedure", "text": "Prepare the instant potatoes or stuffing according to the package directions." }, { "line_type": "ol", "section": "Procedure", "text": "On a small pan lay out your frozen biscuits allowing them to touch one another. At this point the turkey breast should have been cooking for 30 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Place the frozen biscuits on the lower rack of the oven. The biscuits will cook just fine with the turkey in the oven and will be ready in 25–30 minutes. Check them after 20 minutes to be sure they do not burn." }, { "line_type": "ol", "section": "Procedure", "text": "Finish preparing your instant potatoes or stuffing, instant gravy, and vegetables. Place them in serving dishes if desired." }, { "line_type": "ol", "section": "Procedure", "text": "Place the cranberry sauce in a serving dish. If you are serving pie along with the dinner you will also need to place the pie on a serving dish. If a frozen pie has been purchased, follow the instructions for reheating" }, { "line_type": "ol", "section": "Procedure", "text": "After 1 hour of cooking, remove the turkey and check the internal temperature with a thermometer to make sure it has reached 160°F (the minimum temperature necessary to kill any remaining bacteria)." }, { "line_type": "ol", "section": "Procedure", "text": "Carve the turkey and serve with all of the prepared side dishes." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Turkey breast: certain brands are readily available in almost every U.S. supermarket, but they must be fully-cooked frozen turkey breast, as they will only be cooked for 1 hour. The words \"heat and serve\" may be on the package. Avoid processed turkey breast loaf." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Biscuits: The frozen home-baked butter variety works best. It is important that the biscuits in a can are not used." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "There are many uses for the leftover turkey. Sliced turkey leftovers can be used to make sandwiches or turkey biscuits." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The portion along the bone can be used to prepare turkey soup by placing it in a soup pot along with 4 cups of water, 1 chopped onion, 2 tablespoons salt, and pepper to taste. Bring to a boil, then lower the heat and allow to simmer for 2 hours. Add another cup of water, spices to taste, vegetables such as carrots or potatoes, and noodles. Simmer for an additional hour and a half." } ], "title": "One-Hour Thanksgiving Dinner", "url": "https://en.wikibooks.org/wiki/Cookbook:One-Hour_Thanksgiving_Dinner" }

{ "infobox": { "category": "/wiki/Category:Japanese_recipes", "difficulty": 1, "servings": "1 or more", "time": "45 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Onigiri (also called omusubi) is a ball or triangle of hot or cold rice, often with a filling, frequently wrapped in nori making it easier to eat. It is a popular snack food, and is also common as part of a packed lunch. Depending on your location, some convenience store chains have shelves with a large selection of fresh onigiri for sale." }, { "line_type": "p", "section": null, "text": "The most common form of onigiri has a filling in the center. This is often something sour or salty, as it helps preserve the rice for longer periods of time. Common fillings include umeboshi (Japanese pickled plum); katsuobushi (dried bonito flakes, often called \"okaka\" in this case) moistened in soy sauce; cooked, salted salmon (\"sake\"); cod roe (\"tarako\"); kombu; and canned tuna (\"sea-chicken\") with mayonnaise. Less common is onigiri with the filling mixed in with the rice, making it spread throughout the rice." }, { "line_type": "p", "section": null, "text": "A related dish is yaki-onigiri, which is a plain onigiri without fillings that has been brushed with soy sauce or barbecue sauce and grilled. This is a common side dish in pubs. A creative variation is a yaki-onigiri in a bowl of dashi garnished with chopped leek and katsuobushi." }, { "line_type": "ul", "section": "Ingredients", "text": "100 ml (½ cup) uncooked Japanese-style short grain rice" }, { "line_type": "ul", "section": "Ingredients", "text": "Filling of choice, such as any of the following:\nUmeboshi (pickled plums), stones removed\nCanned tuna, mixed with mayonnaise and seasoned to taste with chopped leeks, soy sauce, or chilies; sour or salty flavours work well.\nCooked salmon\nCooked egg\nKatsuobushi, moistened with a small amount of soy sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "Umeboshi (pickled plums), stones removed" }, { "line_type": "ul", "section": "Ingredients", "text": "Canned tuna, mixed with mayonnaise and seasoned to taste with chopped leeks, soy sauce, or chilies; sour or salty flavours work well." }, { "line_type": "ul", "section": "Ingredients", "text": "Cooked salmon" }, { "line_type": "ul", "section": "Ingredients", "text": "Cooked egg" }, { "line_type": "ul", "section": "Ingredients", "text": "Katsuobushi, moistened with a small amount of soy sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "Nori sheets" }, { "line_type": "ol", "section": "Procedure", "text": "Cook the rice according to package or rice cooker directions. Let cool just enough to handle with your hands." }, { "line_type": "ol", "section": "Procedure", "text": "While the rice is cooking, prepare your fillings." }, { "line_type": "ol", "section": "Procedure", "text": "Fill a bowl with salt water to rinse your fingers and season the onigiri. You can fill and shape the onigiri using two different methods:\nMethod 1: Wet your hands in the salt water. Take two large spoonfuls of rice into one hand (carefully; the rice is hot), and gently squeeze and flatten it with the other. Make an indentation in the middle, and put some of the filling into the center. Be a little careful to get the filling only in the center and not all over the ball; that can make the rice less sticky, and stickiness is good. \"Fold\" the rice over the filling so it becomes covered. Squeeze gently, and mold it into a triangular shape by folding both your hands along the palms while keeping the fingers straight. Squeeze like that, rotating the ball a few times, and you will soon have a very neat triangle—this really is much harder to explain than to do. Once the ball is done, put it down on a clean surface to cool down. Rinse your hands in the salt water and repeat.\nMethod 2: Use a bowl and some plastic film. Place about ⅔ of the mixture into the centre of the cling wrap that has been draped into the bowl loosely. Then, add approximately 2 teaspoons of filling (this is working off of about 3–4 portions per cup of rice. Then, place the last ⅓ of the rice to the top. Then, mould the onigiri within the cling wrap. This drastically reduces mess and also is slightly more 'kid friendly'." }, { "line_type": "ol", "section": "Procedure", "text": "Method 1: Wet your hands in the salt water. Take two large spoonfuls of rice into one hand (carefully; the rice is hot), and gently squeeze and flatten it with the other. Make an indentation in the middle, and put some of the filling into the center. Be a little careful to get the filling only in the center and not all over the ball; that can make the rice less sticky, and stickiness is good. \"Fold\" the rice over the filling so it becomes covered. Squeeze gently, and mold it into a triangular shape by folding both your hands along the palms while keeping the fingers straight. Squeeze like that, rotating the ball a few times, and you will soon have a very neat triangle—this really is much harder to explain than to do. Once the ball is done, put it down on a clean surface to cool down. Rinse your hands in the salt water and repeat." }, { "line_type": "ol", "section": "Procedure", "text": "Method 2: Use a bowl and some plastic film. Place about ⅔ of the mixture into the centre of the cling wrap that has been draped into the bowl loosely. Then, add approximately 2 teaspoons of filling (this is working off of about 3–4 portions per cup of rice. Then, place the last ⅓ of the rice to the top. Then, mould the onigiri within the cling wrap. This drastically reduces mess and also is slightly more 'kid friendly'." }, { "line_type": "ol", "section": "Procedure", "text": "Once the balls are reasonably cool, you need to protect them from drying out. The easiest way is to wrap them in cling wrap, or put them into an airtight plastic food container. When it is time to eat, take one rice ball, wrap it in a piece of nori, and eat away. If you don't mind soggy nori, you can wrap the balls in nori beforehand." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You must use Japanese-style short grain rice; if the rice isn't sticky, the onigiri won't hold together." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "A rice cooker is recommended since it will be far more 'hands-off' and will also free up more time to prepare the fillings." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "There is wide latitude on what you can use as a filling. Try experimenting!" }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "It is a good idea to have a moderately large, clear workspace that is easy to clean afterwards. The rice is sticky, and you will end up getting it everywhere in the area." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Do not use refrigerated, cold rice. Do not refrigerate the onigiri after assembling. Store in lunch cooler or thermos—otherwise the rice gets hard and doesn’t taste good. You can freeze onigiri, then microwave them to defrost." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Fillings for onigiri are only limited to your imagination. One point to remember is to choose fillings that are not overly hard/crunchy. If they are reasonably hard they become quite difficult to eat. Western fillings that can be quite delicious include such things as corned meats, avocado, even olives or semidried tomatoes. A recommendation is to use fillings with a lot of flavour and cut into small pieces." } ], "title": "Onigiri", "url": "https://en.wikibooks.org/wiki/Cookbook:Onigiri" }

{ "infobox": { "category": "/wiki/Category:Chutney_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Onion chutney is a delicious sweet-and-sour chutney used as a side dish for many South Indian snacks and breakfast items. It is one of the components used in masala dosa assembly." }, { "line_type": "ul", "section": "Ingredients", "text": "2 tsp oil" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp channa dhal" }, { "line_type": "ul", "section": "Ingredients", "text": "2 medium-sized red onions, coarsely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "3 pieces of coconut, each 1x1 inch" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp tamarind paste" }, { "line_type": "ul", "section": "Ingredients", "text": "4–6 dried red chile peppers" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ol", "section": "Procedure", "text": "In a shallow pan, heat the oil. Add the chana dal, and stir until the dal is roasted." }, { "line_type": "ol", "section": "Procedure", "text": "Add the onions, and stir fry them till they become transparent and the edges turn golden brown. Turn off the heat and let them cool for a few minutes." }, { "line_type": "ol", "section": "Procedure", "text": "When cooled, blend together the onion mixture, coconut, chillies, tamarind, and salt until it makes a smooth paste. Add a few teaspoons of water if necessary." } ], "title": "Onion Chutney", "url": "https://en.wikibooks.org/wiki/Cookbook:Onion_Chutney" }

{ "infobox": { "category": "/wiki/Category:Onion_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Onion confit can be used to fill quiches or to stir-fry cabbage." }, { "line_type": "ul", "section": "Ingredients", "text": "8 thyme sprigs" }, { "line_type": "ul", "section": "Ingredients", "text": "2 parsley sprigs" }, { "line_type": "ul", "section": "Ingredients", "text": "2 bay leaves" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp black peppercorns" }, { "line_type": "ul", "section": "Ingredients", "text": "Leek (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup water" }, { "line_type": "ul", "section": "Ingredients", "text": "8 tbsp unsalted butter" }, { "line_type": "ul", "section": "Ingredients", "text": "3 large onions (Spanish or yellow work well)" }, { "line_type": "ul", "section": "Ingredients", "text": "1½ tsp salt" }, { "line_type": "ol", "section": "Procedure", "text": "Wrap the bouquet garni ingredients in cheesecloth, and tie with kitchen twine." }, { "line_type": "ol", "section": "Procedure", "text": "Peel and cut the onions in 1-inch wedges, along the grain (look for the lines going from the root to the tip)." }, { "line_type": "ol", "section": "Procedure", "text": "Warm the water in a stock pot big enough to fit all the onions." }, { "line_type": "ol", "section": "Procedure", "text": "Melt the butter in the water, and stir to emulsify. Add the onions and stir. Lower the heat to a gentle bubble—the onions should not brown at all." }, { "line_type": "ol", "section": "Procedure", "text": "Add the bouquet garni and cover the pot (a parchment lid works well to keep all the flavors in but let steam escape)." }, { "line_type": "ol", "section": "Procedure", "text": "Cook for 2 hours until the onions are soft but not falling apart. If there's too much liquid, turn up the heat a bit near the end to evaporate it." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the bouquet garni, and let cool to room temperature." }, { "line_type": "ol", "section": "Procedure", "text": "Use or store for up to a week in the refrigerator. Drain the liquid before using (it's delicious—you can use it separately)." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Dairy free: use dairy-free butter, margarine, or oil instead of the regular butter." } ], "title": "Onion Confit", "url": "https://en.wikibooks.org/wiki/Cookbook:Onion_Confit" }

{ "infobox": { "category": "/wiki/Category:Dip_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "This delicious sour cream and onion dip will bring back memories of carefully emptying a dried soup envelope into a tub of sour cream and gently trying to push the salty mass into the center so you can stir it without choking on instant soup dust. This recipe delivers richer, fresher flavor. Eat it with potato crisps." }, { "line_type": "ul", "section": "Ingredients", "text": "½ medium onion (white or yellow), minced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon vegetable oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 instant vegetable bouillon cube (enough to make 1 cup of bouillon), crushed" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup water" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup sour cream" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon onion powder" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper to taste" }, { "line_type": "ol", "section": "Procedure", "text": "In a small saucepan, sweat the onion gently with a pinch of salt and pepper until it becomes transparent." }, { "line_type": "ol", "section": "Procedure", "text": "Increase the heat and sauté until the onion becomes golden-brown and forms a sticky mass." }, { "line_type": "ol", "section": "Procedure", "text": "Add the water and crushed bouillon cube, and simmer until some of the water has evaporated and the liquid is thick." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the pan from the heat and add the sour cream. Stir until smooth." }, { "line_type": "ol", "section": "Procedure", "text": "Add the onion powder and taste. Add salt and pepper if desired." }, { "line_type": "ol", "section": "Procedure", "text": "Refrigerate before serving." } ], "title": "Onion Dip", "url": "https://en.wikibooks.org/wiki/Cookbook:Onion_Dip" }