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{ "infobox": { "category": "/wiki/Category:Fritter_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "Besan (chickpea flour)" }, { "line_type": "ul", "section": "Ingredients", "text": "Oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Green chiles, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Ginger, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Red chile powder" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pinch pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Onion, sliced into half-rings" }, { "line_type": "ol", "section": "Procedure", "text": "Combine the besan, oil, chiles, ginger, salt, chili powder, pepper, and onion in a bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Mix in enough water to make a thick batter." }, { "line_type": "ol", "section": "Procedure", "text": "Heat enough oil in a pan for shallow- or deep frying." }, { "line_type": "ol", "section": "Procedure", "text": "Spoon dollops of batter into the hot oil, and fry until golden brown." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with chutney." } ], "title": "Onion Pakoras", "url": "https://en.wikibooks.org/wiki/Cookbook:Onion_Pakoras" }

{ "infobox": { "category": "/wiki/Category:Fried_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Onion rings are a type of fast food commonly found in the United States, Canada, United Kingdom, Australia, and other places. The rings are made from slices of onion, coated with batter, breadcrumbs, flour, or other cooking substance and deep-fried until golden-brown and served as an appetizer." }, { "line_type": "ul", "section": "Ingredients", "text": "5 medium white onions, sliced into rings" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup milk" }, { "line_type": "ul", "section": "Ingredients", "text": "3 eggs, beaten" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt, to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups powdered pancake mix" }, { "line_type": "ul", "section": "Ingredients", "text": "Parsley sprigs, for garnish" }, { "line_type": "ol", "section": "Procedure", "text": "Separate the sliced onions into rings." }, { "line_type": "ol", "section": "Procedure", "text": "Combine milk, eggs and salt to taste in mixing bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Soak onion rings in mixture 30 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Place pancake mix in shallow bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Remove onion rings from milk mixture then dip in pancake mix." }, { "line_type": "ol", "section": "Procedure", "text": "Deep-fry rings in 375°F (190°C) oil until golden brown." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from the oil, and place on paper towels." }, { "line_type": "ol", "section": "Procedure", "text": "To create an onion loaf, continue with the following steps:\nPack fried onion rings loosely, without pressing, into 8 x 4-inch loaf pan.\nBake in a 400°F (200°C) oven for 10-15 minutes.\nTurn onto serving plate and garnish with parsley." }, { "line_type": "ol", "section": "Procedure", "text": "Pack fried onion rings loosely, without pressing, into 8 x 4-inch loaf pan." }, { "line_type": "ol", "section": "Procedure", "text": "Bake in a 400°F (200°C) oven for 10-15 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Turn onto serving plate and garnish with parsley." } ], "title": "Onion Rings", "url": "https://en.wikibooks.org/wiki/Cookbook:Onion_Rings" }

{ "infobox": { "category": "/wiki/Category:Spice_mix_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Onion salt is a flavorful seasoning made by combining dried onion powder with salt. It provides a convenient way to add onion flavor to dishes without the need for fresh onions. Onion salt is commonly used in various cuisines and can enhance the taste of soups, stews, meat dishes, and more." }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup dried onion flakes" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup salt" }, { "line_type": "ol", "section": "Instructions", "text": "In a blender or food processor, add the dried onion flakes." }, { "line_type": "ol", "section": "Instructions", "text": "Pulse or blend the onion flakes until they turn into a fine powder-like consistency." }, { "line_type": "ol", "section": "Instructions", "text": "In a bowl, combine the powdered onion with the salt." }, { "line_type": "ol", "section": "Instructions", "text": "Mix the onion powder and salt thoroughly until well incorporated." }, { "line_type": "ol", "section": "Instructions", "text": "Store the onion salt in an airtight container in a cool, dry place." }, { "line_type": "ol", "section": "Instructions", "text": "Label the container with the date of preparation." }, { "line_type": "ul", "section": "Use", "text": "Use onion salt as a seasoning in various savory dishes." }, { "line_type": "ul", "section": "Use", "text": "Sprinkle it on roasted or grilled meats, such as chicken, beef, or pork, before cooking." }, { "line_type": "ul", "section": "Use", "text": "Add it to soups, stews, or sauces to enhance their flavor." }, { "line_type": "ul", "section": "Use", "text": "Incorporate it into salad dressings or marinades for an extra kick." }, { "line_type": "ul", "section": "Use", "text": "Substitute onion salt for regular salt in recipes that require both salt and onion flavor." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Adjust the ratio of onion flakes to salt according to your taste preferences." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You can experiment with different types of salt, such as sea salt or kosher salt, for variations in flavor." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Ensure that the onion salt is well blended to avoid any clumps of onion powder." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Check the expiration dates of the onion flakes and salt used to ensure freshness." }, { "line_type": "ul", "section": "See also", "text": "Onion Powder" }, { "line_type": "ul", "section": "See also", "text": "Garlic Salt" } ], "title": "Onion Salt", "url": "https://en.wikibooks.org/wiki/Cookbook:Onion_Salt" }

{ "infobox": { "category": "/wiki/Category:Soup_recipes", "difficulty": 2, "servings": "3–6 persons", "time": "Prep: 10 minutes prepCooking: 35 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "French onion soup is a classic French soup prepared, in its most fundamental form, by boiling sliced onions in water. More complex varieties involve bouillon, wine, and spices. An ordinary food for family meals, it is served as a simple entrée, garnished with grated Gruyére cheese and croutons (or stale French bread) added just before serving. It can also be consumed at the end of the evening, unadorned, in a mug. Every locale in France has its own variation on the idea of onion soup, but this recipe contains many of the fundamental building blocks." }, { "line_type": "p", "section": "History", "text": "Onion soups have been popular in France since Roman times; traditionally regarded as food for people of humble means, due to the abundance of onions and the ease with which they can be grown. The modern version of this soup emerged in France around the 17th century and features dry bread (or croutons), beef bouillon, and caramelized onions." }, { "line_type": "p", "section": "History", "text": "Legend would have it that the soup was invented by Louis XV of France—\"who, as it were, had returned late one night to his hunting lodge, to find nothing more in the larder than onions, butter, cheese, and Champagne. Creative, hungry cook that he was, he mixed them together, and there you have it, the first French Onion soup.\" Other stories attribute the source of this cultural specialty to Louis XIV." }, { "line_type": "p", "section": "History", "text": "The Onion Soup Dinner Society was a group of 20 members during the Bourbon Restoration. The society members met every three months for a dinner which always started with an onion soup. They had sworn to be together until they had all been admitted to the Académie Française, which they finally achieved in 1845.[1]" }, { "line_type": "ul", "section": "Ingredients", "text": "3 rounded cups chopped onion" }, { "line_type": "ul", "section": "Ingredients", "text": "A knob of butter (a little less than 2 tbsp)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp flour" }, { "line_type": "ul", "section": "Ingredients", "text": "1.5 liters (roughly 5¼ cups) beef stock (chicken or vegetable stock is an acceptable alternative)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 bouquet garni (fresh bay, thyme, and Herbes de Provence, tied in a bundle or in a temporary sack made of cheesecloth)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 slice of stale french bread, per person (or fresh bread, toasted beforehand)" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tbsp red port wine (or ¾ cup dry white wine or beer, as noted in the variations)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup grated Gruyère cheese" }, { "line_type": "ul", "section": "Ingredients", "text": "Nutmeg" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper" }, { "line_type": "ol", "section": "Procedure", "text": "Melt the butter in a large saucepan. Stir in the onions, and let the onions blonde on moderate heat (which is to say, let them cook until they are light gold and transparent, but do not let them over-caramelize and become dark)." }, { "line_type": "ol", "section": "Procedure", "text": "Add the flour to the onions. Stir gently for 3–4 minutes. The flour will seem to have disappeared, but has been absorbed into the butter. This will give the soup its characteristic slight thickness. Scrape up any of the dark brown butter and flour mixture that has stuck to the bottom of the saucepan; it is called fond, and will add flavour to the soup." }, { "line_type": "ol", "section": "Procedure", "text": "Pour ⅔ of the beef broth over the onions and mix well. Add the bouquet garni. Bring to a boil, stirring regularly." }, { "line_type": "ol", "section": "Procedure", "text": "Season with salt and pepper and a little nutmeg, to taste. Add the rest of the broth, and let the soup simmer gently for 10–15 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "If your bread is fresh, then toast it now over low heat." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the soup from the heat, and remove the bouquet garni. Add three tablespoons of port and stir well—do not add port if you added white wine or beer in step 2." }, { "line_type": "ol", "section": "Procedure", "text": "Divide the soup into 6 oven-safe ceramic or glass bowls. Press a slice of bread into the top of each bowl of soup. Generously sprinkle grated Gruyère cheese on top. Broil on low for 10 minutes, or until the cheese is melted and browned." }, { "line_type": "ol", "section": "Procedure", "text": "Serve piping hot." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You can use plain water instead of stock, but it is less tasty." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "After the flour has had time to mix in butter, you can further brown the mixture in ¾ cup white wine or beer, before adding the broth. If you do this, skip adding the port in step 5." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "In Auvergne, this dish was traditionally eaten by shepherds and drovers. Living nomadically, moving with the herds as they went, it was important for them to keep ingredients that would travel well: onions, lard, and fresh cheese made on the spot from the milk of the cows or ewes. If you would like to make a more traditional recipe, you can replace the butter with lard, and replace the Gruyére with Saint-Nectaire or Tomme cheese. As Auvergne is not wine country, you can replace the wine with a fruit brandy, like plum or pear, for a truly exceptional result." } ], "title": "Onion Soup", "url": "https://en.wikibooks.org/wiki/Cookbook:Onion_Soup" }

{ "infobox": { "category": "/wiki/Category:Nigerian_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Onunu with fish stew is a traditional Nigerian meal consisting of pounded yam and plantains (onunu) served with a spicy fish stew. It is eaten among the people of Ijaw and Kalabari in Nigeria." }, { "line_type": "ul", "section": "Ingredients", "text": "Yams" }, { "line_type": "ul", "section": "Ingredients", "text": "Very ripe plantains" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Palm oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh fish, cleaned" }, { "line_type": "ul", "section": "Ingredients", "text": "Dry pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Stock cube" }, { "line_type": "ul", "section": "Ingredients", "text": "Palm oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Onion, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Tomato" }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Seasonings to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Curry leaves" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Equipment", "text": "Stove" }, { "line_type": "ul", "section": "Equipment", "text": "Pot" }, { "line_type": "ul", "section": "Equipment", "text": "Knife" }, { "line_type": "ul", "section": "Equipment", "text": "Bowl/plate" }, { "line_type": "ol", "section": "Procedure", "text": "Peel and rinse the yams, then cut into small cubes. Do the same for the plantains." }, { "line_type": "ol", "section": "Procedure", "text": "Transfer the yam to a pot, cover with water, and bring to a boil over medium heat." }, { "line_type": "ol", "section": "Procedure", "text": "Boil the yam until tender, then add the plantains. Cook until both are soft." }, { "line_type": "ol", "section": "Procedure", "text": "Drain the yam and plantains, then pound them together. Season with salt, add a small amount of palm oil, and pound well until combined." }, { "line_type": "ol", "section": "Procedure", "text": "Mold the onunu into small balls." }, { "line_type": "ol", "section": "Procedure", "text": "Season the fresh fish with a little dry pepper and stock cube. Marinate for about 23 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Steam the fish with a little water for about 7 minutes on low heat." }, { "line_type": "ol", "section": "Procedure", "text": "Heat a thin layer of palm oil in a pot. Add the onions, and fry until light brown." }, { "line_type": "ol", "section": "Procedure", "text": "Grind the tomato and fresh pepper to a purée, and stir into the onions. Cook for about 7 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the seasonings and a bit of water. Cook for a minute or two." }, { "line_type": "ol", "section": "Procedure", "text": "Add the fish and curry leaf, and allow everything to heat through." }, { "line_type": "ol", "section": "Procedure", "text": "Serve hot with the prepared onunu." } ], "title": "Onunu with Fish Sauce", "url": "https://en.wikibooks.org/wiki/Cookbook:Onunu_with_Fish_Sauce" }

{ "infobox": { "category": "/wiki/Category:Beverage_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "OpenCola is unique in that the instructions for making it are freely available and modifiable. Anybody can make the drink, and anyone can modify and improve on the recipe as long as they, too, license their recipe under the GNU General Public License. The legal grounds for this are dubious however, as recipes are exempted from copyright as they are techniques, not artworks." }, { "line_type": "p", "section": null, "text": "Although originally intended as a promotional tool to explain free software/open source software, the drink took on a life of its own and 150,000 cans were sold. The Toronto-based company Opencola founded by Grad Conn, Cory Doctorow and John Henson became better known for the drink than the software it was supposed to promote. Laird Brown, the company's senior strategist, attributes its success to a widespread mistrust of big corporations and the \"proprietary nature of almost everything.\"" }, { "line_type": "p", "section": null, "text": "As it turns out, mixing up a batch of cola's pretty easy. As with all undertakings of great moment, read and understand the instructions before attempting to commit cola on your own. Note that this is not the recipe for \"OpenCola\"—that is, the canned beverage from OpenCola that you may have received at a trade show, or other venue or outlet. Making canned cola requires millions of dollars in abstruse gear and manufacturing gizmos. It's easier to make nerve gas than manufacture cola. This is a kitchen-sink recipe that you can make all on your own." }, { "line_type": "ul", "section": "Ingredients", "text": "3.50 mL (¾ teaspoon) orange oil" }, { "line_type": "ul", "section": "Ingredients", "text": "2.75 mL (½ teaspoon) lime oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1.25 mL (¼ teaspoon) cassia oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1.00 mL (¼ teaspoon) lemon oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1.00 mL (¼ teaspoon) nutmeg oil" }, { "line_type": "ul", "section": "Ingredients", "text": "0.25 mL (5 drops) coriander oil" }, { "line_type": "ul", "section": "Ingredients", "text": "0.25 mL (5 drops) neroli oil" }, { "line_type": "ul", "section": "Ingredients", "text": "0.25 mL (5 drops) lavender oil" }, { "line_type": "ul", "section": "Ingredients", "text": "10.0 g (2 teaspoons) food-grade gum arabic" }, { "line_type": "ul", "section": "Ingredients", "text": "3.00 mL (⅔ teaspoon) water" }, { "line_type": "ul", "section": "Ingredients", "text": "11 cups (2.36 kg / 5.2 lb) plain granulated white table sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "9½ cups (2.28 L / 4.41 quarts) water" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons (30 ml) caramel color" }, { "line_type": "ul", "section": "Ingredients", "text": "3½ teaspoons 75% phosphoric acid or citric acid" }, { "line_type": "ul", "section": "Ingredients", "text": "2 teaspoons Flavoring Formula" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoons caffeine (optional)" }, { "line_type": "ol", "section": "Preparation", "text": "Mix oils together in a cup." }, { "line_type": "ol", "section": "Preparation", "text": "Add gum arabic, and mix with a spoon." }, { "line_type": "ol", "section": "Preparation", "text": "Add water and mix well. A mixer may be used for this step, mixing for 4–5 minutes. You can also transfer to a blender for this step." }, { "line_type": "ol", "section": "Preparation", "text": "Store this mixture in a sealed glass jar in a refrigerator or at room temperature. Please note that this mixture will separate. The gum arabic is essential to this part of the recipe, as you are mixing oil and water." }, { "line_type": "ol", "section": "Preparation", "text": "In a one gallon container, combine 5 ml of the flavoring formula with the phosphoric or citric acid." }, { "line_type": "ol", "section": "Preparation", "text": "Mix in the water, then the sugar." }, { "line_type": "ol", "section": "Preparation", "text": "While mixing, add the caffeine, if desired. Make sure the caffeine is completely dissolved." }, { "line_type": "ol", "section": "Preparation", "text": "Add the caramel color and mix thoroughly." }, { "line_type": "ol", "section": "Preparation", "text": "To finish the drink, mix 1 part syrup with 5 parts carbonated water." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The sugar can be replaced with artificial sweeteners for a diet drink. The opensoda.org formula from 2009 calls for replacement with Splenda at ⅛ the mass of the original sugar amount." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Try measuring the flavoring oils with an eyedropper." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Alcohol can be used to aid with mixing the flavoring. Cube-cola instead uses a kitchen whisk attached to power tools." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Use only food-grade flavoring oils. Note that these oils can cause skin irritation. Wear food-prep or surgical gloves. If oils come in contact with skin, wash with soap and water." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "It is very important that you get only food-grade gum arabic, as art-grade can be toxic." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "75% phosphoric acid is corrosive to the eyes and skin. Handle with gloved hands, and use extreme caution. If comes in contact with the eyes or skin, immediately flush with plenty of water for at least 15 minutes. Get medical attention. Rinse any spills on clothing or other surfaces thoroughly. Store in a secure area. Do not store more than 50.0 ml." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Caffeine can kill people in relatively small doses. The median lethal dose for an adult human is around 10 grams, or approximately ⅓ ounce. You can find out more by looking up the material safety data sheet (MSDS) for caffeine. Don't yield to the temptation to create a \"Super-Jolt\" by adding tons and tons of the white stuff to your cola, or you'll be in a world of hurt. It's best not to store caffeine in any amount. If stored, store in a secure area away from children." }, { "line_type": "ul", "section": "References", "text": "OpenCola soft drink" }, { "line_type": "ul", "section": "References", "text": "Cube Cola Bristol UK" }, { "line_type": "ul", "section": "References", "text": "Guardian Newspaper Article" }, { "line_type": "ul", "section": "References", "text": "OpenCola's soft drink formula" }, { "line_type": "ul", "section": "References", "text": "How to Make OpenCola - WikiHow" }, { "line_type": "ul", "section": "References", "text": "http://alfredo.octavio.net/soft_drink_formula.pdf" }, { "line_type": "ul", "section": "References", "text": "View as HTML with Google" }, { "line_type": "ul", "section": "References", "text": "View as images with view.samurajdata.se" } ], "title": "OpenCola", "url": "https://en.wikibooks.org/wiki/Cookbook:OpenCola" }

{ "infobox": { "category": "/wiki/Category:Soup_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Ora soup, also called oha soup or uha soup, is a Nigerian soup originating in the southeast of the country. It is similar to bitterleaf soup, but it is instead made with ora leaves. Notably, the tender ora leaves used in this soup dish are seasonal, as opposed to bitterleaf, which is available all year. Though the only difference is the vegetable, the two soups taste very different. Ora soup can be served with pounded yam, ẹba, amala, and other swallows." }, { "line_type": "ul", "section": "Ingredients", "text": "Cocoyams (ede ofe), washed" }, { "line_type": "ul", "section": "Ingredients", "text": "Ground crayfish" }, { "line_type": "ul", "section": "Ingredients", "text": "Fermented locust beans (iru)" }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh chile pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Meat, cubed" }, { "line_type": "ul", "section": "Ingredients", "text": "Onions" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Seasoning cubes" }, { "line_type": "ul", "section": "Ingredients", "text": "Dryfish, rinsed and deboned" }, { "line_type": "ul", "section": "Ingredients", "text": "Palm oil or palm nut paste" }, { "line_type": "ul", "section": "Ingredients", "text": "Oha leaves, sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "Uziza leaves, sliced" }, { "line_type": "ol", "section": "Procedure", "text": "Place the cocoyam in a pot, and cover with water. Bring to a boil, and cook until the cocoyam is tender." }, { "line_type": "ol", "section": "Procedure", "text": "Drain the cocoyam. Peel off the skin, and pound the cocoyam using a mortar and pestle until smooth." }, { "line_type": "ol", "section": "Procedure", "text": "Grind the crayfish, fermented locust beans, and pepper together to a smooth paste." }, { "line_type": "ol", "section": "Procedure", "text": "Combine meat, onions, seasoning cubes, and salt in a pot. Cover with water, and bring to a boil. Cook until the meat is tender." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the dryfish, palm oil, pepper paste, and pounded cocoyam. Simmer until cocoyam dissolves and the soup is thickened." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the uziza leaves, and cook for a few minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the oha leaves, and simmer for a few minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with your swallow of choice." } ], "title": "Ora Soup I", "url": "https://en.wikibooks.org/wiki/Cookbook:Ora_Soup_I" }

{ "infobox": { "category": "/wiki/Category:Soup_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "8 medium-sized corms cocoyam, washed" }, { "line_type": "ul", "section": "Ingredients", "text": "1 bunch ora leaves, torn into small pieces and rinsed" }, { "line_type": "ul", "section": "Ingredients", "text": "Uziza leaves, washed and minced" }, { "line_type": "ul", "section": "Ingredients", "text": "Shaki (cow tripe)" }, { "line_type": "ul", "section": "Ingredients", "text": "Stockfish" }, { "line_type": "ul", "section": "Ingredients", "text": "Nigerian dryfish" }, { "line_type": "ul", "section": "Ingredients", "text": "Bouillon cubes" }, { "line_type": "ul", "section": "Ingredients", "text": "3 cooking spoons red palm oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 ogiri Igbo" }, { "line_type": "ul", "section": "Ingredients", "text": "Assorted meat" }, { "line_type": "ul", "section": "Ingredients", "text": "Assorted fresh fish" }, { "line_type": "ul", "section": "Ingredients", "text": "Ground crayfish" }, { "line_type": "ul", "section": "Ingredients", "text": "Ground chile pepper" }, { "line_type": "ol", "section": "Procedure", "text": "Boil the cocoyams until soft. Peel them, and use a mortar and pestle to pound them to a smooth paste." }, { "line_type": "ol", "section": "Procedure", "text": "Boil the shaki, stockfish, and dryfish in 1 liter of water for about 45 minutes over medium heat." }, { "line_type": "ol", "section": "Procedure", "text": "Add the beef and stock cubes and continue cooking until well done." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Tearing the ora leaves prevents the vegetables from becoming darker in color, as they would when sliced with a knife." } ], "title": "Ora Soup II", "url": "https://en.wikibooks.org/wiki/Cookbook:Ora_Soup_II" }

{ "infobox": { "category": "/wiki/Category:Dessert_recipes", "difficulty": 3, "servings": "Varies", "time": "3 hours" }, "text_lines": [ { "line_type": "blockquote", "section": null, "text": "\"This bread is a fond memory of my childhood, visiting Agnes Frances Primm, my Grandma-Ag. As a young adult, I tried to duplicate the recipe, and unable, I went back and begged her for the secrets of it. When I asked her how long it had taken to develop the tricky recipe, she flattened my ego by telling me she'd gotten it out of a magazine years before! I like to make it for Christmas.\"" }, { "line_type": "ol", "section": "Procedure", "text": "Cover grated orange peel with water and boil for 5 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Drain and rinse, discarding water." }, { "line_type": "ol", "section": "Procedure", "text": "Barely cover with cold water (about ¼ cup)." }, { "line_type": "ol", "section": "Procedure", "text": "Add ½ cup sugar and cook until peel is tender and water is cooked away; cool." }, { "line_type": "ol", "section": "Procedure", "text": "Preheat the oven to 350°F (~175°C)." }, { "line_type": "ol", "section": "Procedure", "text": "Mix thoroughly egg, 1 cup sugar, melted butter, baking powder, all-purpose flour, milk, and salt." }, { "line_type": "ol", "section": "Procedure", "text": "Add cooled peel to this mixture and mix well." }, { "line_type": "ol", "section": "Procedure", "text": "Pour into greased and floured 9 x 5 x 3 inch (23 x 13 x 8 cm) pan." }, { "line_type": "ol", "section": "Procedure", "text": "Bake in the preheated oven for about 55–65 minutes or until a toothpick comes out dry when inserted in the loaf." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Good warm and plain, or toasted and buttered." } ], "title": "Orange Bread", "url": "https://en.wikibooks.org/wiki/Cookbook:Orange_Bread" }

{ "infobox": { "category": "/wiki/Category:Dessert_recipes", "difficulty": 3, "servings": "2", "time": "1 hour" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 large navel orange" }, { "line_type": "ul", "section": "Ingredients", "text": "1 large Cara Cara orange" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon unsalted butter, melted" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons brown sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pinch cinnamon" }, { "line_type": "ul", "section": "Ingredients", "text": "Vanilla yogurt" }, { "line_type": "ul", "section": "Ingredients", "text": "Mint sprigs, for optional garnish" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat oven to broil and position rack on the second from top position." }, { "line_type": "ol", "section": "Procedure", "text": "Cut off ends of each orange, then cut off the rind using a paring knife, making certain that no bitter white pith remains." }, { "line_type": "ol", "section": "Procedure", "text": "Cut each orange crosswise into thirds and place in an oven-proof baking dish." }, { "line_type": "ol", "section": "Procedure", "text": "Combine melted butter with brown sugar, then spread over orange rounds." }, { "line_type": "ol", "section": "Procedure", "text": "Sprinkle with cinnamon." }, { "line_type": "ol", "section": "Procedure", "text": "Place oranges in the oven and broil several minutes until the oranges are hot and begin to form brown spots on the tops." }, { "line_type": "ol", "section": "Procedure", "text": "To serve, arrange oranges in pretty stemmed glassware and drizzle with any cooking juices. Top with a dollop of yogurt and a mint sprig." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The deep ruby color of the Cara Cara orange contrasts beautifully with the navel orange, but you can use two navel oranges if you prefer." } ], "title": "Orange Brulée", "url": "https://en.wikibooks.org/wiki/Cookbook:Orange_Brul%C3%A9e" }

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

{ "infobox": { "category": "/wiki/Category:Muffin_recipes", "difficulty": 2, "servings": null, "time": "Prep: 15 minutesBaking: 15–20 minutes" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "400 g (2 cups) self-raising flour" }, { "line_type": "ul", "section": "Ingredients", "text": "60 g butter" }, { "line_type": "ul", "section": "Ingredients", "text": "120 g (½ cup) granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "120 ml (½ cup) milk chocolate chips" }, { "line_type": "ul", "section": "Ingredients", "text": "120 ml (½ cup) white chocolate chips" }, { "line_type": "ul", "section": "Ingredients", "text": "2 eggs, beaten lightly" }, { "line_type": "ul", "section": "Ingredients", "text": "120 ml (½ cup) milk" }, { "line_type": "ul", "section": "Ingredients", "text": "120 ml (½ cup) orange juice" }, { "line_type": "ul", "section": "Ingredients", "text": "15 ml (1 Tbsp) orange rind" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat oven to 220°C (350°F)." }, { "line_type": "ol", "section": "Procedure", "text": "Sift flour into bowl, then rub in butter." }, { "line_type": "ol", "section": "Procedure", "text": "Add sugar, chocolate bits, eggs, milk, orange juice, and orange rind." }, { "line_type": "ol", "section": "Procedure", "text": "Mix well." }, { "line_type": "ol", "section": "Procedure", "text": "Spoon heaped tablespoons of mixture into greased muffin pans." }, { "line_type": "ol", "section": "Procedure", "text": "Bake for 15–20 minutes until cooked through." } ], "title": "Orange Chocolate Chip Muffins", "url": "https://en.wikibooks.org/wiki/Cookbook:Orange_Chocolate_Chip_Muffins" }

{ "infobox": { "category": "/wiki/Category:Breakfast_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Orange french toast puts a twist on cinnamon bread." }, { "line_type": "ul", "section": "Ingredients", "text": "6 eggs, lightly beaten" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ cup orange juice" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup half-and-half cream" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon vanilla extract" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon grated orange peel" }, { "line_type": "ul", "section": "Ingredients", "text": "8 thick slices cinnamon bread" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup butter, melted" }, { "line_type": "ol", "section": "Procedure", "text": "In a shallow bowl, combine the eggs, orange juice, half-and-half, sugar, vanilla, and orange peel." }, { "line_type": "ol", "section": "Procedure", "text": "Dip both sides of bread into egg mixture; let soak for 5 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Place in a greased 15 × 10 × 1 in (38 × 25 × 2.5 cm) baking pan." }, { "line_type": "ol", "section": "Procedure", "text": "Cover and refrigerate overnight." }, { "line_type": "ol", "section": "Procedure", "text": "Uncover, and drizzle with butter." }, { "line_type": "ol", "section": "Procedure", "text": "Bake at 325 °F (163 °C) for 35–40 minutes or until browned." } ], "title": "Orange French Toast", "url": "https://en.wikibooks.org/wiki/Cookbook:Orange_French_Toast" }

{ "infobox": { "category": "/wiki/Category:Beverage_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "An orange julius is a beverage made by blending orange juice and milk, with other ingredients added for flavor." }, { "line_type": "ul", "section": "Ingredients", "text": "1 can (6 ounces/180 ml) of concentrated orange juice" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (240 ml) milk" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (240 ml) water" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup (60 g) sugar (or less, to taste)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon vanilla extract" }, { "line_type": "ul", "section": "Ingredients", "text": "12 ice cubes" }, { "line_type": "ol", "section": "Procedure", "text": "Place all ingredients in a blender" }, { "line_type": "ol", "section": "Procedure", "text": "Blend thoroughly and serve immediately" } ], "title": "Orange Julius", "url": "https://en.wikibooks.org/wiki/Cookbook:Orange_Julius" }

{ "infobox": { "category": "/wiki/Category:Beverage_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "235 ml orange juice" }, { "line_type": "ul", "section": "Ingredients", "text": "130 g vanilla ice cream" }, { "line_type": "ul", "section": "Ingredients", "text": "235 ml lemon-lime soda" }, { "line_type": "ol", "section": "Procedure", "text": "Place orange juice and ice cream in a blender." }, { "line_type": "ol", "section": "Procedure", "text": "Cover and process until smooth." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in soda." }, { "line_type": "ol", "section": "Procedure", "text": "Pour into glasses." } ], "title": "Orange Lemon-Lime Soda Float", "url": "https://en.wikibooks.org/wiki/Cookbook:Orange_Lemon-Lime_Soda_Float" }

{ "infobox": { "category": "/wiki/Category:Beverage_recipes", "difficulty": 1, "servings": "1", "time": "5 minutes" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "2 large scoops of orange sherbet" }, { "line_type": "ul", "section": "Ingredients", "text": "1 large scoop of vanilla ice cream" }, { "line_type": "ul", "section": "Ingredients", "text": "6 ounces (170 g) Dr. Pepper (or equivalent) soda" }, { "line_type": "ul", "section": "Ingredients", "text": "1 large squeeze of chocolate syrup" }, { "line_type": "ul", "section": "Ingredients", "text": "Dash of lime juice" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pinch of salt (optional)" }, { "line_type": "ol", "section": "Procedure", "text": "Combine all the ingredients in a blender." }, { "line_type": "ol", "section": "Procedure", "text": "Blend until mixture is thin enough to pour out of blender into a glass." }, { "line_type": "ol", "section": "Procedure", "text": "Enjoy with a spoon and/or soda straw." } ], "title": "Orange Sherbet Smoothie", "url": "https://en.wikibooks.org/wiki/Cookbook:Orange_Sherbet_Smoothie" }

{ "infobox": { "category": "/wiki/Category:Beverage_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "This is a quick and easy homemade orange soda recipe." }, { "line_type": "ul", "section": "Ingredients", "text": "2¼ cups (560 ml / 19 oz) water, warm or room temperature" }, { "line_type": "ul", "section": "Ingredients", "text": "2¾ cups (625 g / 1.38 lb) white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 oz (28 g) orange syrup concentrate" }, { "line_type": "ul", "section": "Ingredients", "text": "Cold seltzer water" }, { "line_type": "ol", "section": "Procedure", "text": "Pour the water into a 2-quart or larger pan." }, { "line_type": "ol", "section": "Procedure", "text": "Add the sugar to the water. Stir until the sugar dissolves." }, { "line_type": "ol", "section": "Procedure", "text": "Add the concentrate to the sugar water. Stir until mixed." }, { "line_type": "ol", "section": "Procedure", "text": "Using a funnel, add the syrup to an empty plastic bottle (make sure to close it with its cap when done). Refrigerate until cold." }, { "line_type": "ol", "section": "Procedure", "text": "Fill any glass halfway with seltzer water. From the bottle, add the syrup to the glass. Stir until mixed (optional)." } ], "title": "Orange Soda", "url": "https://en.wikibooks.org/wiki/Cookbook:Orange_Soda" }

{ "infobox": { "category": "/wiki/Category:Dessert_recipes", "difficulty": 2, "servings": "4", "time": "60 minutes" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 pound sweet potatoes" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ cup orange juice" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup firmly packed brown sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ tablespoon wheat germ" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon margarine" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons grated orange peel" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon cinnamon" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ teaspoon fresh grated nutmeg" }, { "line_type": "ol", "section": "Procedure", "text": "Slice sweet potatoes about ⅛ inch thick and spread evenly in an 8-inch square baking dish." }, { "line_type": "ol", "section": "Procedure", "text": "Combine orange juice, brown sugar, wheat germ, margarine, orange peel, cinnamon and nutmeg in bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Pour liquid mixture over the sweet potatoes." }, { "line_type": "ol", "section": "Procedure", "text": "Cover dish with foil or lid. Bake for 1 hour at 350°F until potatoes are tender." } ], "title": "Orange-Glazed Sweet Potatoes", "url": "https://en.wikibooks.org/wiki/Cookbook:Orange-Glazed_Sweet_Potatoes" }

{ "infobox": { "category": "/wiki/Category:Beverage_recipes", "difficulty": 1, "servings": "1–3", "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "2 cups (500 ml / 17 oz) vanilla ice cream" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (250 ml / 8.5 oz) milk" }, { "line_type": "ul", "section": "Ingredients", "text": "About 6–8 Oreo cookies, crushed" }, { "line_type": "ol", "section": "Procedure", "text": "Put ice cream in a cup and add a little milk (for thicker) or more milk (for less thick)." }, { "line_type": "ol", "section": "Procedure", "text": "Mix with a spoon until smooth. If your cup is not filled to your desire add more ice cream and milk." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in oreos until thoroughly mixed in." }, { "line_type": "ol", "section": "Procedure", "text": "Add anything else to the top such as \"magic shell\" sauce or whipped cream and sprinkles" } ], "title": "Oreo Milkshake", "url": "https://en.wikibooks.org/wiki/Cookbook:Oreo_Milkshake" }

{ "infobox": { "category": "/wiki/Category:Pie_and_tart_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "½ gallon (1.9 litres) ice cream (usually vanilla)" }, { "line_type": "ul", "section": "Ingredients", "text": "12 ounces (340 g) Cool Whip" }, { "line_type": "ul", "section": "Ingredients", "text": "1 package Oreo sandwich cookies" }, { "line_type": "ul", "section": "Ingredients", "text": "3 crumb crusts (preferably Graham cracker or chocolate)" }, { "line_type": "ol", "section": "Procedure", "text": "Begin by softening the ice cream enough to spread." }, { "line_type": "ol", "section": "Procedure", "text": "Mix the softened ice cream with the Cool Whip." }, { "line_type": "ol", "section": "Procedure", "text": "Crumble the Oreos. This can be done by putting the Oreos into a plastic bag and crushing them with a rolling pin." }, { "line_type": "ol", "section": "Procedure", "text": "Mix the Oreos into the ice cream mixture." }, { "line_type": "ol", "section": "Procedure", "text": "Spread the mixture evenly into the 3 pie crusts." }, { "line_type": "ol", "section": "Procedure", "text": "Freeze for at least 2 hours." } ], "title": "Oreo Pie", "url": "https://en.wikibooks.org/wiki/Cookbook:Oreo_Pie" }

{ "infobox": { "category": "/wiki/Category:Chili_recipes", "difficulty": 2, "servings": "6–8", "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "The original Texas-style chili version of chili con carne contains no vegetables at all, except chili peppers. If using fresh peppers, they should have been prepared by being boiled, peeled, and chopped. If using dried peppers, they need to be soaked in hot water for 1 hour before being chopped." }, { "line_type": "ul", "section": "Ingredients", "text": "3 lbs (1.3 kg) beef or other meat" }, { "line_type": "ul", "section": "Ingredients", "text": "2 oz (55 g) beef kidney suet" }, { "line_type": "ul", "section": "Ingredients", "text": "4 chile pods, skinned and blistered, or sun-dried chiles" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon dried oregano" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon crushed cumin seeds" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon cayenne pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon Tabasco sauce (optional but frequently included)" }, { "line_type": "ul", "section": "Ingredients", "text": "2 garlic cloves, chopped (or more, to taste)" }, { "line_type": "ul", "section": "Ingredients", "text": "2 heaping tablespoons masa harina" }, { "line_type": "ol", "section": "Procedure", "text": "Sear beef in a little cooking oil (not lard) until lightly browned." }, { "line_type": "ol", "section": "Procedure", "text": "Add the seared beef, suet, and chile pods to a large iron skillet or pot (at least four quarts), and enough water (the reserved \"pepper water\" if you prepared the pods yourself) to keep the meat from burning. Bring to a boil, then lower heat, cover, and simmer about 30 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Take pot off the stove and add spices and garlic. Put back on the stove, bring to a boil again, lower heat, and simmer another hour, keeping the lid on as much as possible. Stir when necessary, but remember that too much stirring will tear the meat. Add a little more water if anything seems seriously in danger of burning (but as little water as possible)." }, { "line_type": "ol", "section": "Procedure", "text": "Take pot off the stove and skim off all or most of the grease." }, { "line_type": "ol", "section": "Procedure", "text": "Mix in masa harina, which \"tightens\" or thickens the chili con carne and adds a subtle tamale-like flavor. Simmer about 30 minutes more, until meat is done. Do a lot of tasting during this time, (1) to adjust the seasoning, and (2) just because a chili cook should do a lot of tasting." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Many of the above quantities may be somewhat adjusted up or down, depending on personal taste." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The meat is simply bite-size—traditionally, it was the size of a pecan nut—or coarsely ground, with ½-inch plate holes in a meat grinder as standard. It must always be beef, venison, or other mature meats. Stewing meat also works well. Prime beef or veal, on the other hand, are not suitable for chili con carne, as they tend not to remain solid." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Many cooks omit the suet as being much too greasy, although it does add flavor." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Ancho or Anaheim peppers are recommended. For an \"elevated\" flavor, use four pepper pods per pound of meat; for a milder \"beginners\" version, use only 2–3 pods." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Chili powder is a barely adequate substitute in the original recipe, but it lacks the subtle sting of the pods. A heaping teaspoon of chili powder is the approximate equivalent of one average-size chili pod." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Crushed tortilla chips can be substituted for masa harina (this is what Alton Brown did on the Food Network show Good Eats)." } ], "title": "Original Texas-Style Chili", "url": "https://en.wikibooks.org/wiki/Cookbook:Original_Texas-Style_Chili" }

{ "infobox": { "category": "/wiki/Category:Soup_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Orunla is a soup made from dried okra. It is often accompanied by dishes like pounded yam, amala, fufu, etc." }, { "line_type": "ul", "section": "Ingredients", "text": "Beef, cubed" }, { "line_type": "ul", "section": "Ingredients", "text": "Onion, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "3 bouillon cubes" }, { "line_type": "ul", "section": "Ingredients", "text": "Dryfish" }, { "line_type": "ul", "section": "Ingredients", "text": "1 spoon of iru" }, { "line_type": "ul", "section": "Ingredients", "text": "3 spoons of palm oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup dried okra, ground to powder" }, { "line_type": "ul", "section": "Ingredients", "text": "Ground crayfish powder" }, { "line_type": "ul", "section": "Ingredients", "text": "Diced ponmo (cow skin)" }, { "line_type": "ol", "section": "Procedure", "text": "Add beef, onion, bouillon, and salt to a pot. Cover with water, and boil for about 20 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Clean the dried fish with water, and add to the pot." }, { "line_type": "ol", "section": "Procedure", "text": "Add the locust bean and palm oil. Adjust salt and pepper to taste, and boil for 5 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Add the dried okra and ground crayfish. Cover the pot, and cook for 5 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with desired accompaniments." } ], "title": "Orunla (Nigerian Okra Soup)", "url": "https://en.wikibooks.org/wiki/Cookbook:Orunla_(Nigerian_Okra_Soup)" }

{ "infobox": { "category": "/wiki/Category:Veal_recipes", "difficulty": 3, "servings": "4", "time": "2 hours, 45 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Ossobuco, when loosely translated from Italian, means hollowed bone; a reference to the large piece of marrow in the center of the veal shank bone.[1] It's a Milanese speciality of veal shanks cooked in meat broth and flavored with white wine.[2] Slowly braised, this relatively tough, yet flavorful cut of meat becomes meltingly tender, and the connective tissues and marrow dissolve into the sauce, making it rich and creamy." }, { "line_type": "p", "section": null, "text": "The shank is a relatively cheap cut of veal which is readily available in most good supermarkets and butcher shops. Look for meaty hind-shanks cut from the top of the thigh [3] with a high proportion of meat to bone. Each piece should be about five inches across and one-inch to one-and-a-half inches thick." }, { "line_type": "p", "section": null, "text": "This dish probably had its origins in a Milanese farmhouse during the late nineteenth century and most likely did not originally include tomatoes, a New World vegetable.[4] Ossobuco first became popular in the osterie of Milan, which were neighborhood restaurants of Italy's large cities.[4] These catered to the neighborhood's local residents but rarely if ever to tourists and foreigners.[4]" }, { "line_type": "p", "section": null, "text": "Traditional ossobuco was prepared with cinnamon, allspice, bay leaf and gremolata and today is called ossobuco in bianco (ossobuco in white sauce). The modern version has, by and large, replaced the older one. This new version includes tomatoes and mirepoix: carrot, celery and onion, flavored with herbs but no gremolata (although hybrid versions exist which include both tomato and gremolata). Risotto alla milanese is traditionally served with ossobuco, but goes well with polenta or mashed potatoes.[4]" }, { "line_type": "ul", "section": "Ingredients", "text": "4 slices veal hind shank, about 2.5–4 centimeters (1–1½ inches) thick" }, { "line_type": "ul", "section": "Ingredients", "text": "1 medium onion, chopped fine" }, { "line_type": "ul", "section": "Ingredients", "text": "3 ribs celery with leaves, chopped fine" }, { "line_type": "ul", "section": "Ingredients", "text": "1 medium carrot, chopped fine" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cloves garlic, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tablespoons butter" }, { "line_type": "ul", "section": "Ingredients", "text": "4 tablespoons vegetable oil" }, { "line_type": "ul", "section": "Ingredients", "text": "240 ml (1 cup) dry white wine or white vermouth" }, { "line_type": "ul", "section": "Ingredients", "text": "About 480 ml (2 cups) meat broth" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tablespoons tomato paste" }, { "line_type": "ul", "section": "Ingredients", "text": "6 anchovy fillets, mashed" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon dried thyme" }, { "line_type": "ul", "section": "Ingredients", "text": "2–3 bay leaves" }, { "line_type": "ul", "section": "Ingredients", "text": "2 strips lemon peel" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh ground pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Flour" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat oven to 350°F." }, { "line_type": "ol", "section": "Procedure", "text": "If the butcher has not done so, tie the shanks around the middle with kitchen twine; this will keep them from falling apart during cooking." }, { "line_type": "ol", "section": "Procedure", "text": "Choose a heavy, covered roasting pan or Dutch oven which will just accommodate the veal shanks in one layer. Put the butter, two tablespoons of the oil, the onions, celery and carrots in the pan and sweat over medium heat until the vegetables have wilted—about 8 minutes. Add the garlic and lemon peel and sweat until they're fragrant, about 2 minutes more. Remove from the heat." }, { "line_type": "ol", "section": "Procedure", "text": "Meanwhile, heat the remaining oil in a skillet until it is near the smoking point. Lightly flour the veal shanks and slip them into the oil. Richly brown the shanks on both of the cut sides, then place them in the roasting pan on top of the vegetables." }, { "line_type": "ol", "section": "Procedure", "text": "Place the wine in the skillet and boil until reduced by one-half, deglazing the bottom of the pan. Pour this over the veal shanks." }, { "line_type": "ol", "section": "Procedure", "text": "Heat the beef broth to a boil in the skillet, whisking in the tomato paste and anchovies. Add this to the veal shanks, along with the herbs, several grindings of pepper, and a large pinch of salt. The liquid should cover three quarters of the shanks. If not, add extra water." }, { "line_type": "ol", "section": "Procedure", "text": "Bring the pot to a simmer, cover, and place in the oven. Cook for approximately 2 hours, turning and basting the shanks every half hour. If you notice that the cooking liquids have nearly evaporated, add hot water, about one half cup at a time. The veal is done when it is fork tender and falling from the bone." }, { "line_type": "ol", "section": "Procedure", "text": "Transfer the shanks to a platter, remove the strings, and cover to keep warm. If the sauce seems watery, as is probable, place the pan on the stove top over high heat and reduce the cooking liquid until the sauce has a thick, creamy consistency. Pour the sauce over the shanks and serve." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "There are variations to this dish that use other animal shanks, including turkey and venison shanks." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The recipe calls for anchovies, which enrich the finished sauce without adding a fishy flavor. Don't omit them, even if you don't like anchovies." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Traditionally, the cooking sauce is finished with a mixture of garlic, lemon zest and parsley called gremolata. It adds a burst of freshness to the finished dish. Gremolata consists of the grated zest of one lemon, one finely minced clove of garlic, and one tablespoon of finely chopped parsley. Add this mixture to the sauce at the end of the cooking, as it's being reduced." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Ossobuco is almost always served with risotto. It's one of the few examples of Italian cooking where a starch is served with the main course. One may, for a change, substitute orzo or ancini de pepe cooked in meat broth and finished with butter and parmesan cheese." } ], "title": "Ossobuco Alla Milanese", "url": "https://en.wikibooks.org/wiki/Cookbook:Ossobuco_Alla_Milanese" }

{ "infobox": { "category": "/wiki/Category:Soup_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Osumade soup is a dish native to the Agbor people of Nigeria. It features palm nut extract and osumade (licorice) stick, and it is very aromatic with a sweet flavor. This soup is very light and similar to nsala soup." }, { "line_type": "ul", "section": "Ingredients", "text": "2 thumb-sized pieces of osumade stick, washed" }, { "line_type": "ul", "section": "Ingredients", "text": "1–2 slices of yam" }, { "line_type": "ul", "section": "Ingredients", "text": "Meat (any type), washed and cubed" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Seasoning or stock cubes" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons ground black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Stockfish" }, { "line_type": "ul", "section": "Ingredients", "text": "2–3 tablespoons ground crayfish" }, { "line_type": "ul", "section": "Ingredients", "text": "1 medium ball ogili" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup palm oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Dryfish" }, { "line_type": "ol", "section": "Procedure", "text": "Soak the osumade stick in a small bowl of water." }, { "line_type": "ol", "section": "Procedure", "text": "Peel the soaked osumade stick. Grind it in a blender or mortar, and then sieve it to extract the infused water. Reserve for later." }, { "line_type": "ol", "section": "Procedure", "text": "Wash the yam, and cut into small pieces." }, { "line_type": "ol", "section": "Procedure", "text": "Place yam pieces in a medium-sized pot. Cover with water, and cook over medium-high heat until tender. Do not salt at this point." }, { "line_type": "ol", "section": "Procedure", "text": "Drain the yam. Use a mortar and pestle to pound the yam until it is well-mashed and stretchy." }, { "line_type": "ol", "section": "Procedure", "text": "Place the meat in a pot. Season with salt, black pepper, and one stock cube. Cook meat over medium-high heat in its own juices" }, { "line_type": "ol", "section": "Procedure", "text": "Cover the meat with water, and bring to a simmer." }, { "line_type": "ol", "section": "Procedure", "text": "Add the osumade water, stockfish, ground crayfish, ogili, palm oil, and seasoning cube to the boiling meat. Stir, then cover and cook for 15 minutes. Add additional water as necessary." }, { "line_type": "ol", "section": "Procedure", "text": "Introduce the pounded yam and the dryfish. Cook for about 5 minutes, or until it reaches the desired consistency." }, { "line_type": "ol", "section": "Procedure", "text": "Serve the soup with pounded yam or any other swallow of your choice." } ], "title": "Osumade Soup", "url": "https://en.wikibooks.org/wiki/Cookbook:Osumade_Soup" }

{ "infobox": { "category": "/wiki/Category:Nigerian_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Otong soup is a popular soup amongst the Efik tribe of the Eastern part of Nigeria. It is made from ugu leaves, uziza leaves, and okra. It is similar to the Yoruba ila alasepo and the Igbo okwuru." }, { "line_type": "ul", "section": "Ingredients", "text": "Okra" }, { "line_type": "ul", "section": "Ingredients", "text": "Scotch bonnet chile pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Meat" }, { "line_type": "ul", "section": "Ingredients", "text": "Onion, blended" }, { "line_type": "ul", "section": "Ingredients", "text": "Stock cube" }, { "line_type": "ul", "section": "Ingredients", "text": "Palm oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Uziza leaves" }, { "line_type": "ul", "section": "Ingredients", "text": "Ikong ubong (ugu leaves)" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Equipment", "text": "Cooking spoon" }, { "line_type": "ul", "section": "Equipment", "text": "Stovetop" }, { "line_type": "ul", "section": "Equipment", "text": "Blender" }, { "line_type": "ul", "section": "Equipment", "text": "Bowl" }, { "line_type": "ul", "section": "Equipment", "text": "Pot" }, { "line_type": "ol", "section": "Procedure", "text": "Purée the okra and chile pepper with a blender." }, { "line_type": "ol", "section": "Procedure", "text": "Boil the meat with the blended onion, stock cube, and other spices to taste." }, { "line_type": "ol", "section": "Procedure", "text": "Add the okra purée and a little palm oil. Cook the mixture until it boils." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the uziza and ugu leaves." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from the heat, and let rest for 2 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Season with salt to taste, and serve." } ], "title": "Otong Soup", "url": "https://en.wikibooks.org/wiki/Cookbook:Otong_Soup" }

{ "infobox": { "category": "/wiki/Category:Nigerian_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Ove is a typical Nigerian pudding prepared from yam." }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Yam" }, { "line_type": "ul", "section": "Ingredients", "text": "Fish" }, { "line_type": "ul", "section": "Ingredients", "text": "Groundnut oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Onions, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Wrapping leaves" }, { "line_type": "ol", "section": "Procedure", "text": "Blend the pepper. Peel, rinse, and grate the yam." }, { "line_type": "ol", "section": "Procedure", "text": "Remove unwanted substances from fish, rinse, and cook for few minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Combine the groundnut oil, onion, blended pepper, and boiled fish to make a sauce." }, { "line_type": "ol", "section": "Procedure", "text": "Pour sauce on top of the grated yam, add salt, and stir." }, { "line_type": "ol", "section": "Procedure", "text": "Wrap the mixture using wrapping leaves, then boil for few minutes." } ], "title": "Ove (Nigerian Yam Moi Moi)", "url": "https://en.wikibooks.org/wiki/Cookbook:Ove_(Nigerian_Yam_Moi_Moi)" }

{ "infobox": { "category": "/wiki/Category:Pancake_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 cup (150 g) all-purpose flour" }, { "line_type": "ul", "section": "Ingredients", "text": "2 teaspoons baking powder" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon baking soda" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon salt" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (250 ml) milk" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons vegetable oil" }, { "line_type": "ul", "section": "Ingredients", "text": "2 teaspoons vanilla" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon apple cider vinegar" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat oven to 232°C (450°F), and oil an 8-inch oven-safe skillet." }, { "line_type": "ol", "section": "Procedure", "text": "Combine flour, baking powder, baking soda, salt, and sugar." }, { "line_type": "ol", "section": "Procedure", "text": "Add the milk, oil, and vanilla; stir well." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the apple cider vinegar, mix well, and pour immediately into the skillet." }, { "line_type": "ol", "section": "Procedure", "text": "Bake at 232°C (450°F) for 18 to 20 minutes, and serve." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "When a toothpick is inserted into the completed product, it should come out clean." } ], "title": "Oven Pancakes", "url": "https://en.wikibooks.org/wiki/Cookbook:Oven_Pancakes" }

{ "infobox": { "category": "/wiki/Category:Pancake_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 cup (236 ml) flour" }, { "line_type": "ul", "section": "Ingredients", "text": "2 teaspoons baking powder" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon baking soda" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon salt" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoon white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (236 ml) soy milk" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons vegetable oil" }, { "line_type": "ul", "section": "Ingredients", "text": "2 teaspoons vanilla" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon apple cider vinegar" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat oven to 230 °C (446 °F) and oil an 8-inch oven-safe skillet." }, { "line_type": "ol", "section": "Procedure", "text": "Combine flour, baking powder, baking soda, salt, and sugar." }, { "line_type": "ol", "section": "Procedure", "text": "Add the soy milk, vegetable oil, and vanilla; stir well." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the apple cider vinegar, mix well, and pour immediately into the skillet." }, { "line_type": "ol", "section": "Procedure", "text": "Bake at 230 °C (446 °F) for 18 to 20 minutes, and serve." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "When a toothpick is inserted into the completed product, it should come out clean." } ], "title": "Oven Pancakes (Vegan)", "url": "https://en.wikibooks.org/wiki/Cookbook:Oven_Pancakes_(Vegan)" }

{ "infobox": { "category": "/wiki/Category:Pork_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 slab of either baby back ribs, or St. Louis cut pork ribs" }, { "line_type": "ul", "section": "Ingredients", "text": "Rib Rub" }, { "line_type": "ul", "section": "Ingredients", "text": "Untreated hickory wood chips" }, { "line_type": "ul", "section": "Ingredients", "text": "Your favorite barbecue sauce" }, { "line_type": "ol", "section": "Procedure", "text": "Season ribs liberally with rib rub. Refrigerate overnight." }, { "line_type": "ol", "section": "Procedure", "text": "The next day, place a good amount of hickory chips in the bottom of a roasting pan. Place a rack in the pan and place ribs on the rack." }, { "line_type": "ol", "section": "Procedure", "text": "Cover with aluminum foil and place in the middle of a 200 °F oven. Cook 6 hours for baby back ribs, and 8 hours for St. Louis cut ribs, changing chips as needed." }, { "line_type": "ol", "section": "Procedure", "text": "Brush the side facing you liberally with sauce. Remove foil and place under a preheated broiler until well browned. Serve warm." }, { "line_type": "ul", "section": "Warnings", "text": "Keep a kitchen fan running while making this, and remember that even the best ventilation systems (at least the ones made for home use) will not work unless you keep a window open." } ], "title": "Oven Ribs", "url": "https://en.wikibooks.org/wiki/Cookbook:Oven_Ribs" }

{ "infobox": { "category": "/wiki/Category:Chicken_recipes", "difficulty": null, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Here is a recipe for oven-fried chicken." }, { "line_type": "ul", "section": "Ingredients", "text": "4 boneless skinless chicken breasts" }, { "line_type": "ul", "section": "Ingredients", "text": "2 eggs, beaten" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp Worcestershire sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup freshly squeezed lemon juice" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup light honey" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp smoked paprika" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp garlic powder" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp cayenne pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup garlic-flavored croûtons, coarsely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup crushed cornflakes" }, { "line_type": "ul", "section": "Ingredients", "text": "Olive oil" }, { "line_type": "ol", "section": "Procedure", "text": "Combine eggs, sauce, juice, and honey in a large dish. Dip each piece of chicken into mixture. Set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Combine salt, paprika, garlic powder, and cayenne pepper. Season chicken liberally with this mixture." }, { "line_type": "ol", "section": "Procedure", "text": "Combine croûtons and cornflakes. Coat both sides of each piece of chicken with mixture." }, { "line_type": "ol", "section": "Procedure", "text": "Coat each chicken piece with olive oil if you so desire. Insert a probe thermometer into one of the pieces and place in a parchment-lined baking pan (you can skip the parchment lining if you prefer)." }, { "line_type": "ol", "section": "Procedure", "text": "Bake at 400 °F until internal temperature reaches 165 °F." }, { "line_type": "ol", "section": "Procedure", "text": "Remove to a plate and let rest, covered, 5 minutes. Serve warm." } ], "title": "Oven-Fried Chicken Breasts", "url": "https://en.wikibooks.org/wiki/Cookbook:Oven-Fried_Chicken_Breasts" }

{ "infobox": { "category": "/wiki/Category:Potato_recipes", "difficulty": 1, "servings": "2", "time": "Preparation: 10 minutesBaking: 30 minutes" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "2 large potatoes" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon thyme" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper to taste" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat oven to 450°F." }, { "line_type": "ol", "section": "Procedure", "text": "Wash, peel if you like, and cut potatoes into wedges longways." }, { "line_type": "ol", "section": "Procedure", "text": "Toss in large bowl with olive oil." }, { "line_type": "ol", "section": "Procedure", "text": "Sprinkle with thyme." }, { "line_type": "ol", "section": "Procedure", "text": "Place potatoes in baking pan in one layer." }, { "line_type": "ol", "section": "Procedure", "text": "Bake 15 minutes, turn, bake another 15 minutes." } ], "title": "Oven-Roasted Potatoes", "url": "https://en.wikibooks.org/wiki/Cookbook:Oven-Roasted_Potatoes" }

{ "infobox": { "category": "/wiki/Category:Soup_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Owo soup, also known as oghwo ofigbo or ogwofibo, is a traditional soup native to southern Nigeria." }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh tomatoes" }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "500 g goat meat, bushmeat, or assorted meat, washed" }, { "line_type": "ul", "section": "Ingredients", "text": "1 small onion, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Seasoning/stock cubes" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 handful dried fish, washed with hot water" }, { "line_type": "ul", "section": "Ingredients", "text": "Ground crayfish" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp potash (akaun), ground to a powder" }, { "line_type": "ul", "section": "Ingredients", "text": "Palm oil" }, { "line_type": "ol", "section": "Procedure", "text": "Blend the tomatoes and pepper to a paste." }, { "line_type": "ol", "section": "Procedure", "text": "Combine the meat, onions, seasoning cube, and salt in a pot. Cook for about 3 minutes in its own juices." }, { "line_type": "ol", "section": "Procedure", "text": "Cover meat with water, and simmer until tender." }, { "line_type": "ol", "section": "Procedure", "text": "Add the dried fish, tomato-pepper paste, and ground crayfish to the meat. Add about a cup of water and stir. Let simmer for 10 minutes, stirring to prevent burning." }, { "line_type": "ol", "section": "Procedure", "text": "Dissolve the potash powder in 4 tablespoons of hot water. Strain the mixture carefully, and mix the liquid into the soup." }, { "line_type": "ol", "section": "Procedure", "text": "Turn off the heat, and allow the soup to cool for about 10 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Return to the heat, and gradually stir in the palm oil." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from the heat, and serve with plantains, yam, or any swallow of choice." } ], "title": "Owo Soup", "url": "https://en.wikibooks.org/wiki/Cookbook:Owo_Soup" }

{ "infobox": { "category": "/wiki/Category:Oyster_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "This recipe for oysters kilpatrick was adapted and modernized from the 1881 Household Cyclopedia." }, { "line_type": "ul", "section": "Ingredients", "text": "1 part tomato sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "1 part Worcestershire sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "Oysters, shucked and in the shell" }, { "line_type": "ul", "section": "Ingredients", "text": "Bacon, diced small" }, { "line_type": "ul", "section": "Ingredients", "text": "Lemon wedges" }, { "line_type": "ol", "section": "Procedure", "text": "Combine the tomato sauce and Worcestershire Sauce." }, { "line_type": "ol", "section": "Procedure", "text": "Generously place diced bacon over the raw oysters." }, { "line_type": "ol", "section": "Procedure", "text": "Pour the sauce over the top of the oysters and bacon." }, { "line_type": "ol", "section": "Procedure", "text": "Fill a pan with rock salt, and nestle the oysters on top." }, { "line_type": "ol", "section": "Procedure", "text": "Bake the oysters at 180°C until the oysters are firm to the touch and bacon is crispy. Alternatively, the oysters can be placed under a grill with a high heat until firm and bacon is crispy." }, { "line_type": "ol", "section": "Procedure", "text": "Serve the oysters with either lemon wedges or additional Kilpatrick sauce." } ], "title": "Oysters Kilpatrick", "url": "https://en.wikibooks.org/wiki/Cookbook:Oysters_Kilpatrick" }

{ "infobox": { "category": "/wiki/Category:Dessert_recipes", "difficulty": 2, "servings": "6", "time": "1 hour" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Ozark pudding is a baked cake-type pudding that apparently originated in the Ozark region of the USA." }, { "line_type": "ul", "section": "Ingredients", "text": "2 eggs, well-beaten" }, { "line_type": "ul", "section": "Ingredients", "text": "4 tablespoons flour" }, { "line_type": "ul", "section": "Ingredients", "text": "1½ cups brown sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "3 teaspoons baking powder" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon salt" }, { "line_type": "ul", "section": "Ingredients", "text": "2 teaspoons vanilla" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups chopped apples" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup chopped nuts" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat oven to 350°F." }, { "line_type": "ol", "section": "Procedure", "text": "Blend all ingredients together, starting with eggs and ending with nuts." }, { "line_type": "ol", "section": "Procedure", "text": "Grease casserole dish, pour in casserole." }, { "line_type": "ol", "section": "Procedure", "text": "Bake for about 35 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Top with whipped cream or ice cream." } ], "title": "Ozark Pudding", "url": "https://en.wikibooks.org/wiki/Cookbook:Ozark_Pudding" }

{ "infobox": { "category": "/wiki/Category:Venezuelan_recipes", "difficulty": null, "servings": "4", "time": "40 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Pabellón criollo is Venezuela's national dish, and no visit to this South American country will be complete unless you try it. This flavorful dish consists of shredded flank steak, black beans, rice, plantains or bananas, onions, tomatoes, and spices. The end result and presentation should resemble the national flag, hence the name of the dish. It is traditionally served with plantains, black beans and rice." }, { "line_type": "ul", "section": "Ingredients", "text": "3 tbsp olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 large onion, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp finely chopped garlic" }, { "line_type": "ul", "section": "Ingredients", "text": "400 g (14 oz) tinned chopped tomatoes" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp ground cumin" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "900 g (2 lb) lean steak, (sirloin or rump), about 12 mm (½ inch) thick" }, { "line_type": "ol", "section": "Procedure", "text": "Heat the oil in a large saucepan, add the onions and garlic and cook over a medium heat for about 5 minutes until the onions are soft and transparent." }, { "line_type": "ol", "section": "Procedure", "text": "Add the tomatoes, cumin and salt, mix well, reduce the heat to low and cook uncovered, for about 30 minutes, stirring often, until the tomato juices evaporate and the sauce becomes thick." }, { "line_type": "ol", "section": "Procedure", "text": "15 minutes before the end of the cooking time, preheat the grill to hot, place the steak on the grill pan and cook under the grill for 5 minute on each side." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from the grill and cut into pieces about 12mm/ ½-inch long and 6mm/ ¼-inch wide then add the strips of beef to the sauce, mixing well." } ], "title": "Pabellón Criollo (Venezuelan Rice and Beans with Steak)", "url": "https://en.wikibooks.org/wiki/Cookbook:Pabell%C3%B3n_Criollo_(Venezuelan_Rice_and_Beans_with_Steak)" }

{ "infobox": { "category": "/wiki/Category:Thai_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "One of the most well known dishes in Thailand is pad kra pao gai (ผัดกะเพราไก่), a spicy stir fry containing basil and chicken. Most places, from small street food stalls to big restaurants, serve Pad Kra Pao Gai. One reason why the dish is famous is because the recipe does not require many ingredients. It is cheap and tasty, and it is quick and easy to cook. It is best served with hot jasmine rice and topped with a fried egg." }, { "line_type": "ul", "section": "Ingredients", "text": "1½ tablespoons cooking oil" }, { "line_type": "ul", "section": "Ingredients", "text": "5–10 Thai chillis" }, { "line_type": "ul", "section": "Ingredients", "text": "5 cloves garlic, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "500 g lean minced chicken" }, { "line_type": "ul", "section": "Ingredients", "text": "125 g green beans, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons fish sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tablespoons oyster sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pinch of sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "15–20 Thai or sweet basil leaves" }, { "line_type": "ol", "section": "Procedure", "text": "Add the oil to a pan over high heat. Wait until the oil has heated up." }, { "line_type": "ol", "section": "Procedure", "text": "One the oil is hot, add the chillis and garlic to the pan and stir fry for roughly 10 seconds." }, { "line_type": "ol", "section": "Procedure", "text": "Add the minced chicken, and stir fry with a spatula." }, { "line_type": "ol", "section": "Procedure", "text": "When the chicken is nearly done add the green beans." }, { "line_type": "ol", "section": "Procedure", "text": "Add the fish sauce, oyster sauce, and sugar. Stir fry for 2 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Turn the heat off, add basil, and stir for 5 seconds." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with rice and a fried egg on top." } ], "title": "Pad Kra Pao Gai (Thai Basil Chicken Stir Fry)", "url": "https://en.wikibooks.org/wiki/Cookbook:Pad_Kra_Pao_Gai_(Thai_Basil_Chicken_Stir_Fry)" }

{ "infobox": { "category": "/wiki/Category:Thai_recipes", "difficulty": 3, "servings": "2–3", "time": "20 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "This is a family recipe, so it may not be accurate. It is still delicious, though." }, { "line_type": "ul", "section": "Ingredients", "text": "½ pound (225 g) rice noodles" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup (60 ml) fish sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "3+ tablespoons (50 ml) white vinegar (or rice vinegar)" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup plus 1 tablespoon (75 ml) tamarind juice" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup and 1 tablespoon (75 ml) palm sugar (or granulated sugar)" }, { "line_type": "ul", "section": "Ingredients", "text": "4 tablespoons (60 ml) vegetable oil" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cloves garlic, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons (30 ml) dried red chili pepper flakes (or to taste)" }, { "line_type": "ul", "section": "Ingredients", "text": "½ pound (225 g) of shrimp, tofu, chicken, squid, or beef (or a combination thereof)" }, { "line_type": "ul", "section": "Ingredients", "text": "Assorted vegetables (e.g., shredded carrots, white onions, red or green peppers)" }, { "line_type": "ul", "section": "Ingredients", "text": "2 eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "4 chopped green onions" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ pound (340 g) bean sprouts" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ cup (175 ml) chopped unroasted peanuts" }, { "line_type": "ul", "section": "Ingredients", "text": "Wedge of lime (garnish)" }, { "line_type": "ul", "section": "Ingredients", "text": "Cilantro (coriander) leaves (garnish)" }, { "line_type": "ol", "section": "Procedure", "text": "Soak the noodles in warm water for about 20 minutes and strain. Alternatively, pour boiling water over the noodles and let them sit for 7 minutes.)" }, { "line_type": "ol", "section": "Procedure", "text": "Mix the fish sauce with the vinegar, sugar and tamarind juice together in a small bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Heat the vegetable oil in a wok on high, and brown the chopped garlic and chili peppers for a minute." }, { "line_type": "ol", "section": "Procedure", "text": "Cook the meats/tofu in oil, until they are browned (6–8 minutes)." }, { "line_type": "ol", "section": "Procedure", "text": "Add assorted veggies and cook until tender." }, { "line_type": "ol", "section": "Procedure", "text": "Add noodles. Crack the eggs over the noodles, allow them to cook, and then mix them up." }, { "line_type": "ol", "section": "Procedure", "text": "Add the fish sauce mix into the wok, mix it all up and turn the heat down to medium." }, { "line_type": "ol", "section": "Procedure", "text": "Add the chopped green onions and bean sprouts, then stir fry for 2 more minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Serve on a large plate or bowl. Garnish with chopped peanuts and, optionally, chopped cilantro or coriander and a wedge of lime." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "A squirt of ketchup can be used instead of tamarind for a quick-and-easy variation." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Chop cilantro/coriander and mix it with the noodles and other ingredients at the last minute. Take care not to overcook it, or it will become slimy." } ], "title": "Pad Thai", "url": "https://en.wikibooks.org/wiki/Cookbook:Pad_Thai" }

{ "infobox": { "category": "/wiki/Category:Sauce_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Pad thai sauce is commonly used in a Thai dish that shares the same name. This is a simplified version that is versatile enough to use in many other dishes. This recipe works best with rice noodles and is a great addition to any cook's stir-fry repertoire." }, { "line_type": "ul", "section": "Ingredients", "text": "1 garlic clove" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tablespoons vegetable oil (preferably peanut oil)" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tablespoons tamarind or pineapple juice" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons soy sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup (60 ml) Thai fish sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup (60 ml) sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon sambal oelek chili paste" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tablespoon cornstarch" }, { "line_type": "ol", "section": "Procedure", "text": "Mince the garlic. Lightly brown it in a frying pan over high heat with the oil." }, { "line_type": "ol", "section": "Procedure", "text": "Combine the juice, soy sauce, fish sauce, and sugar and mix thoroughly" }, { "line_type": "ol", "section": "Procedure", "text": "After mixture starts bubbling, add the chili paste and cornstarch. Mix well and cook for another minute or two." } ], "title": "Pad Thai Sauce", "url": "https://en.wikibooks.org/wiki/Cookbook:Pad_Thai_Sauce" }

{ "infobox": { "category": "/wiki/Category:Spanish_recipes", "difficulty": 4, "servings": "6", "time": "About 2 hours" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Paella de marisco (seafood paella) is the world's most popular paella recipe. It emerged in its modern version in Spain's Valencian coastal region in the early 1800s. Prior to the 19th century, the ingredients for seafood paella varied greatly with the most unusual being eel.[1] Valencians consider seafood paella and paella valenciana (Valencian paella) as authentic. They view all other variations as imposters." }, { "line_type": "p", "section": null, "text": "Below is a slightly altered version of the traditional recipe[2] presented by Chef Juanry Seguí, a prominent Valencian chef. Please read Paella cooking techniques before attempting this recipe." }, { "line_type": "ul", "section": "Equipment", "text": "38 centimeters (15 in) paellera" }, { "line_type": "ul", "section": "Equipment", "text": "4 liters (4.2 US qt) pot" }, { "line_type": "ul", "section": "Equipment", "text": "Rice skimmer" }, { "line_type": "ul", "section": "Equipment", "text": "Sharp chopping knife for meat and vegetables" }, { "line_type": "ul", "section": "Equipment", "text": "Large serving spoon" }, { "line_type": "ul", "section": "Equipment", "text": "Potato masher" }, { "line_type": "ul", "section": "Equipment", "text": "Clean, white towel large enough to cover the paellera" }, { "line_type": "ul", "section": "Equipment", "text": "Wide heating source such as:\nStove large enough to accommodate the size of the paellera (You'll have to straddle two burners at once and rotate the paellera periodically for even cooking.)\nGas burner designed specifically for paelleras\nCharcoal grill\nLow, forged steel tripod to support the paellera" }, { "line_type": "ul", "section": "Equipment", "text": "Stove large enough to accommodate the size of the paellera (You'll have to straddle two burners at once and rotate the paellera periodically for even cooking.)" }, { "line_type": "ul", "section": "Equipment", "text": "Gas burner designed specifically for paelleras" }, { "line_type": "ul", "section": "Equipment", "text": "Charcoal grill" }, { "line_type": "ul", "section": "Equipment", "text": "Low, forged steel tripod to support the paellera" }, { "line_type": "ul", "section": "Ingredients", "text": "300 grams (11 oz) crab" }, { "line_type": "ul", "section": "Ingredients", "text": "300 grams (11 oz) shrimp heads" }, { "line_type": "ul", "section": "Ingredients", "text": "1 bay leaf" }, { "line_type": "ul", "section": "Ingredients", "text": "4–5 whole garlic cloves" }, { "line_type": "ul", "section": "Ingredients", "text": "500 grams (1.1 lb) yellow onion, cut into quarters" }, { "line_type": "ul", "section": "Ingredients", "text": "4 liters water" }, { "line_type": "ul", "section": "Ingredients", "text": "12 live mussels with beards removed" }, { "line_type": "ul", "section": "Ingredients", "text": "400 grams (14 oz) grated tomatoes" }, { "line_type": "ul", "section": "Ingredients", "text": "400 grams (14 oz) diced squid mantles" }, { "line_type": "ul", "section": "Ingredients", "text": "400 grams (14 oz) shrimp (deveined and shelled)" }, { "line_type": "ul", "section": "Ingredients", "text": "400 grams (14 oz) Valencian rice" }, { "line_type": "ul", "section": "Ingredients", "text": "8 Norway lobsters (or very large crawfish or shrimp if Norway lobsters aren't available)" }, { "line_type": "ul", "section": "Ingredients", "text": "6 tablespoons olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cloves minced garlic" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon sweet paprika" }, { "line_type": "ul", "section": "Ingredients", "text": "8–10 strands of saffron (or 1½ teaspoons food coloring; see notes)" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ol", "section": "Procedure", "text": "Boil the broth ingredients in water, allowing the liquid to reduce until there's 2 liters of broth. Occasionally mash the ingredients against the bottom of the pot with a ladle or potato masher to squeeze out their flavors." }, { "line_type": "ol", "section": "Procedure", "text": "Strain the broth and set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Heat oil in a paellera over a medium flame." }, { "line_type": "ol", "section": "Procedure", "text": "Add mussels and cover with a pot lid. The lid should cover the mussels but not the entire paellera. Cook until they open, then remove and set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Add Norway lobsters and sprinkle them each with a pinch of salt." }, { "line_type": "ol", "section": "Procedure", "text": "Sear the lobsters, then remove." }, { "line_type": "ol", "section": "Procedure", "text": "Add the diced squid and sauté for about 2 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Add the shrimp and sauté for about 2 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Add garlic and sauté until golden brown. This should take about a minute." }, { "line_type": "ol", "section": "Procedure", "text": "Add grated tomatoes and sauté for about 4 minutes to make sofrito." }, { "line_type": "ol", "section": "Procedure", "text": "Add rice and braise until completely coated with sofrito." }, { "line_type": "ol", "section": "Procedure", "text": "Add paprika and sauté for about 2 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Add 2 liters of the seafood broth." }, { "line_type": "ol", "section": "Procedure", "text": "Add saffron (or food coloring). Mix well and simmer for about 3 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Taste the broth and invite your dinner guests to do so as well. If the broth is bland, add salt a pinch at a time until everyone approves." }, { "line_type": "ol", "section": "Procedure", "text": "Replace the lobsters and mussels, and continue cooking." }, { "line_type": "ol", "section": "Procedure", "text": "Begin tasting the rice after it's been simmering for about 20 minutes and reduce the heat a bit. Make sure the rice doesn't get too soft. Check the rice again every 10 minutes and reduce the heat slightly after each taste. Your goal is to wind up with rice that has a slightly underdone center. The time it takes to reach this point can vary from 30 minutes to an hour depending on your cooking gear." }, { "line_type": "ol", "section": "Procedure", "text": "Your paella is done once the rice is slightly firm to the bite (al dente), the paella is a little moist but not soupy, and there is a bit of toasted rice on the bottom of the paellera. This is considered a delicacy throughout the Spanish-speaking world." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the paellera from the heat and cover it with a white towel (not foil). Allow it to sit for 5 minutes before serving." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "This recipe calls for live mussels. Here are some safety guidelines for buying, eating and cooking live bivalves (mussels, clams and oysters)." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Throughout history, saffron has been the natural ingredient used in Spain to color rice yellow. However, it's very expensive (a pound costs over US$1,500; a kilogram costs over $3,300) because it's labor intensive to process and each saffron crocus yields a minuscule amount of saffron. Consequently, supermarkets sell only a few grams per container for three or four US dollars. The best solution to this problem is to use commercially manufactured food coloring containing both natural and artificial ingredients (but usually no saffron). The two most popular US brands are Bijol and Badia. These companies sell containers each holding several ounces of coloring for less than five US dollars." }, { "line_type": "ul", "section": "See also", "text": "Mastering the art of cooking paellas" }, { "line_type": "ul", "section": "See also", "text": "Seafood Paella: Arroz del Senyoret" } ], "title": "Paella de Marisco", "url": "https://en.wikibooks.org/wiki/Cookbook:Paella_de_Marisco" }

{ "infobox": { "category": "/wiki/Category:Spanish_recipes", "difficulty": 4, "servings": "6", "time": "About 3 hours" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Paella is a Spanish rice dish that derives its name from the utensil used to prepare it, a paellera—a flat round pan with two handles. Paella roja is a classic version of mixed paella in Spain (not including the Valencian region). Paella aficionados refer to it as mixed because it combines meat from land animals with seafood. The recipe below is based on the one displayed on Spain-recipes.com[1] but with more ingredients. It requires some time to prepare but it's well worth the effort." }, { "line_type": "p", "section": null, "text": "Please read paella cooking techniques before attempting this recipe." }, { "line_type": "ul", "section": "Ingredients", "text": "225 grams (½ pound) chicken wings" }, { "line_type": "ul", "section": "Ingredients", "text": "225 grams (½ pound) of any of the following: frozen seafood mix, fish heads, whole crabs, shrimp heads, smelts" }, { "line_type": "ul", "section": "Ingredients", "text": "1 medium onion" }, { "line_type": "ul", "section": "Ingredients", "text": "1 green bell pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "3 garlic cloves" }, { "line_type": "ul", "section": "Ingredients", "text": "3.8 liters (1 gallon) water" }, { "line_type": "ul", "section": "Ingredients", "text": "2 bay leaves" }, { "line_type": "ul", "section": "Ingredients", "text": "Olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1½–2 red bell peppers, cut into strips" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "340 grams (12 ounces) boneless chicken breast or tenderloins" }, { "line_type": "ul", "section": "Ingredients", "text": "6 large garlic cloves, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "225 grams (8 ounces) onion, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "450 grams (1 pound) red bell pepper, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "450 grams (1 pound) tomatoes, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon sweet paprika" }, { "line_type": "ul", "section": "Ingredients", "text": "225 grams (6 ounces) canned beans (e.g. chickpeas, butter beans, great northern beans, lima beans; optional), thoroughly rinsed and strained" }, { "line_type": "ul", "section": "Ingredients", "text": "720 milliliters (2½ cups) Valencian rice" }, { "line_type": "ul", "section": "Ingredients", "text": "1½ tablespoons food coloring for yellow rice (see notes)" }, { "line_type": "ul", "section": "Ingredients", "text": "340 grams (12 ounces) squid mantles, diced or cut into rings, shrimp" }, { "line_type": "ul", "section": "Ingredients", "text": "340 grams (12 ounces) scallops" }, { "line_type": "ul", "section": "Ingredients", "text": "24 live mussels, cleaned with beards removed" }, { "line_type": "ul", "section": "Equipment", "text": "38-centimeter (15-inch) paellera" }, { "line_type": "ul", "section": "Equipment", "text": "7.6-liter (2-gallon) pot" }, { "line_type": "ul", "section": "Equipment", "text": "Rice skimmer" }, { "line_type": "ul", "section": "Equipment", "text": "Sharp chopping knife for meat and vegetables" }, { "line_type": "ul", "section": "Equipment", "text": "Large serving spoon" }, { "line_type": "ul", "section": "Equipment", "text": "Potato masher" }, { "line_type": "ul", "section": "Equipment", "text": "Clean, white towel large enough to cover the paellera" }, { "line_type": "ul", "section": "Equipment", "text": "Wide heating source such as:\nStove or gas burner large enough to accommodate the size of the paellera\nCharcoal grill\nLow, forged steel tripod or cinder blocks/bricks to support the paellera over a wood or charcoal fire" }, { "line_type": "ul", "section": "Equipment", "text": "Stove or gas burner large enough to accommodate the size of the paellera" }, { "line_type": "ul", "section": "Equipment", "text": "Charcoal grill" }, { "line_type": "ul", "section": "Equipment", "text": "Low, forged steel tripod or cinder blocks/bricks to support the paellera over a wood or charcoal fire" }, { "line_type": "ol", "section": "Procedure", "text": "Fill a pan with about 1 inch of water. Bring to a slow boil and add the mussels. Cover the pan and wait about 2 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the open mussels. Continue checking for open mussels about once every minute. Throw out the ones that won’t open but save the water." }, { "line_type": "ol", "section": "Procedure", "text": "Twist off the half shells without meat and discard. Put the half shells with meat in the fridge until you're ready to put them on the paella." }, { "line_type": "ol", "section": "Procedure", "text": "Cut the onion and bell pepper into quarters and place them in a large pot with the rest of the broth ingredients including the water from cooking the mussels." }, { "line_type": "ol", "section": "Procedure", "text": "Boil it down until you've got about ½ gallon of broth. Occasionally press the ingredients against the bottom of the pot with the potato masher to squeeze out their flavors." }, { "line_type": "ol", "section": "Procedure", "text": "Strain the broth and set aside. Discard the boiled seafood and chicken wings. If you don't like the idea of throwing out food then eat it as a snack but don't include it in the paella." }, { "line_type": "ol", "section": "Procedure", "text": "Taste the broth. It should have a strong seafood flavor and moderate chicken flavor." }, { "line_type": "ol", "section": "Procedure", "text": "Cut the red bell pepper into strips." }, { "line_type": "ol", "section": "Procedure", "text": "Pour a pool of oil into the center of the paellera. The pool should be about 2 inches from the edge of the paellera on all sides. Heat over a high flame." }, { "line_type": "ol", "section": "Procedure", "text": "Cook the pepper strips just long enough to scorch them. Remove them and set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Add ½ tablespoon salt to the chicken and sauté until golden brown." }, { "line_type": "ol", "section": "Procedure", "text": "Add the garlic and sauté until it’s brown but be careful not to burn. This step should only take about a minute to 90 seconds." }, { "line_type": "ol", "section": "Procedure", "text": "Add the tomatoes, paprika, onions and diced peppers. Sauté until all the vegetables are tender to make a sofrito." }, { "line_type": "ol", "section": "Procedure", "text": "Add 960 milliliters (4 cups) of broth along with the food coloring and another ½ tablespoon salt. Mix well." }, { "line_type": "ol", "section": "Procedure", "text": "Bring the broth to a rolling boil then lower the heat a bit to allow the broth to simmer for about two minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Taste the broth and invite your dinner guests to do so as well—this is a custom in Spain. The broth should have a very lightly salted flavor." }, { "line_type": "ol", "section": "Procedure", "text": "Add the rice and mix well. Once again, bring the broth to a rolling boil then reduce the heat to create a moderate simmer. Frequently mix the ingredients well to prevent burning." }, { "line_type": "ol", "section": "Procedure", "text": "Begin tasting the rice after it's been simmering for about 20 minutes and reduce the heat a bit. Make sure the rice doesn't get too soft. Check the rice again every 10 minutes and reduce the heat slightly after each taste. Your goal is to wind up with rice that has a slightly underdone center. The time it takes to reach this point can vary from 30 minutes to 1 hour depending on your cooking gear." }, { "line_type": "ol", "section": "Procedure", "text": "Add the seafood (except for the mussels) along with the beans and cover it all with rice. Allow the paella to simmer for 10 more minutes. Don't mix the ingredients during this final phase. Your paella is done once the rice is just slightly firm to the bite (al dente), the paella is a little moist but not soupy, and there is a bit of toasted rice on the bottom of the paellera. The toasted rice is considered a delicacy throughout the Spanish-speaking world." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the paellaera from the heat and cover it with a clean, white towel. Then, allow it to sit for 5 minutes, which will give the rice some time to absorb more water." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the towel, place the mussels around the edge of the paellera with the round edges facing down, and push them down into the rice. If your mussels have become very cold from sitting in the fridge then heat them in a microwave oven for no more than 30 seconds." }, { "line_type": "ol", "section": "Procedure", "text": "Arrange the pepper strips on top of the paella like spokes in a wheel. Your paella is now ready to serve." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "This recipe calls for live mussels. Please read these safety guidelines for buying, eating and cooking live bivalves (mussels and clams)." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Never use stewed beans." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Throughout history, saffron has been the natural ingredient used in Spain to color rice yellow. However, it's very expensive (a pound costs over US$1,500) because it's labor intensive to process and each saffron crocus yields a minuscule amount of saffron. Consequently, supermarkets sell only a few grams per container for three or four US dollars. The best solution to this problem is to use commercially manufactured food coloring containing both natural and artificial ingredients (but usually no saffron). The two most popular US brands are Bijol and Badia. These companies sell containers each holding several ounces of coloring for less than five US dollars." } ], "title": "Paella Roja", "url": "https://en.wikibooks.org/wiki/Cookbook:Paella_Roja" }

{ "infobox": { "category": "/wiki/Category:Spanish_recipes", "difficulty": 3, "servings": "6", "time": "90 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Paella Valenciana and its seafood variation are authentic Valencian recipes that originated in their modern form in the early 1800s in Spain's Valencian region near lake Albufera. Prior to the 19th century the ingredients for Valencian paella varied greatly with the most unusual being marsh rat.[1] Valencians consider only Valencian paella and seafood paella as true paellas. They view all other variations as impostors. This recipe is based on the ones provided on the Wikipaella.org website, which includes the recipes of prominent Valencian chefs." }, { "line_type": "p", "section": null, "text": "Please read Paella cooking techniques before attempting this recipe." }, { "line_type": "ul", "section": "Equipment", "text": "38-centimeter (15-inch) paellera" }, { "line_type": "ul", "section": "Equipment", "text": "7.6-liter (2-gallon) pot" }, { "line_type": "ul", "section": "Equipment", "text": "Rice skimmer" }, { "line_type": "ul", "section": "Equipment", "text": "Sharp chopping knife for meat and vegetables" }, { "line_type": "ul", "section": "Equipment", "text": "Large serving spoon" }, { "line_type": "ul", "section": "Equipment", "text": "Clean, white towel large enough to cover the paellera" }, { "line_type": "ul", "section": "Equipment", "text": "Wide heating source such as:\nStove large enough to accommodate the size of the paellera\nGas burner designed specifically for paelleras\nCharcoal barbecue\nLow, forged steel tripod to support the paellera over a wood or charcoal fire\nCinder blocks or heat-resistant bricks to support the paellera over a wood or charcoal fire" }, { "line_type": "ul", "section": "Equipment", "text": "Stove large enough to accommodate the size of the paellera" }, { "line_type": "ul", "section": "Equipment", "text": "Gas burner designed specifically for paelleras" }, { "line_type": "ul", "section": "Equipment", "text": "Charcoal barbecue" }, { "line_type": "ul", "section": "Equipment", "text": "Low, forged steel tripod to support the paellera over a wood or charcoal fire" }, { "line_type": "ul", "section": "Equipment", "text": "Cinder blocks or heat-resistant bricks to support the paellera over a wood or charcoal fire" }, { "line_type": "ul", "section": "Ingredients", "text": "500 g (17.5 ounces) chicken" }, { "line_type": "ul", "section": "Ingredients", "text": "500 g (17.5 ounces) rabbit or duck" }, { "line_type": "ul", "section": "Ingredients", "text": "20 g (0.75 ounce) salt" }, { "line_type": "ul", "section": "Ingredients", "text": "8 tablespoons olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "250 g (10 ounces) chopped green bell peppers (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 clove garlic (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon sweet paprika" }, { "line_type": "ul", "section": "Ingredients", "text": "500 g (17.5 ounces) diced or grated tomatoes" }, { "line_type": "ul", "section": "Ingredients", "text": "2 liters (2 quarts) water (preferably hard water)" }, { "line_type": "ul", "section": "Ingredients", "text": "24 boiled snails (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "125 g (4.5 ounces) large haricot beans (canned or fresh)" }, { "line_type": "ul", "section": "Ingredients", "text": "100 g (3.5 ounces) small haricot beans (canned or fresh)" }, { "line_type": "ul", "section": "Ingredients", "text": "125 g (4.5 ounces) fresh runner beans or green beans" }, { "line_type": "ul", "section": "Ingredients", "text": "8–10 threads of saffron and/or 1½ teaspoons yellow food coloring (see notes)" }, { "line_type": "ul", "section": "Ingredients", "text": "400 g (14 ounces) calasparra rice, bomba rice, or pearl rice" }, { "line_type": "ul", "section": "Ingredients", "text": "6–8 branches of fresh rosemary" }, { "line_type": "ol", "section": "Procedure", "text": "Clean the snails, poultry and rabbit thoroughly. Cut the poultry and rabbit into small pieces and salt them generously." }, { "line_type": "ol", "section": "Procedure", "text": "Pour olive oil in a paellera and, when hot, sauté the poultry and rabbit pieces until golden brown." }, { "line_type": "ol", "section": "Procedure", "text": "Add green peppers and sauté for 1 minute. Add the garlic and sauté until brown. Be careful; garlic burns easily." }, { "line_type": "ol", "section": "Procedure", "text": "Once the garlic is brown, add the paprika followed quickly by the tomatoes to prevent the paprika from burning. Sauté until the tomatoes become dark and pulpy and the mixture has reduced a bit." }, { "line_type": "ol", "section": "Procedure", "text": "Add the water and bring it to a rolling boil. Then add the snails, fresh haricot beans (if canned, continue reading to see when to add these), runner beans, and saffron (and/or food coloring). Allow the mixture to boil for 10 minutes over a high flame. Sweep a rosemary branch through the broth for no longer than 30 seconds and then remove it." }, { "line_type": "ol", "section": "Procedure", "text": "After 10 minutes have passed, you should have a flavorful broth. It's customary at this point to allow your dinner guests to taste it. The purpose is to determine if the broth needs more salt. If so, add more salt, a pinch at a time, until everybody is satisfied." }, { "line_type": "ol", "section": "Procedure", "text": "Add the rice and stir it using the rice skimmer. Then, once again with the skimmer, spread the rice over the bottom of the paellera. The coating of rice should be one centimeter thick. Let it cook over a high flame for 10 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Reduce the heat to medium and let it simmer for 4 minutes. Add the canned haricot beans, reduce the heat again to low, and let it simmer for another 4 minutes. Taste the rice frequently to determine when it's fully cooked. You'll know it's done when it's slightly firm to the bite. Italians use a similar approach when cooking pasta, which they refer to as al dente." }, { "line_type": "ol", "section": "Procedure", "text": "At this point, there should be some toasted rice sticking to the bottom of the pan. This is a delicacy in Valencia called socarrat. If no socarrat has developed, increase the flame to high and listen for the crackling sound of rice toasting at the bottom." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the pan from the heat when the rice is almost dry, and place the unused rosemary branches on top. Cover with a clean, white towel (a white towel prevents dye from leeching onto the paella) and wait 5 minutes before serving to allow the rice to absorb the remaining broth." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Throughout history, saffron has been the natural ingredient used in Spain to color rice yellow. However, it's very expensive because it's labor-intensive to process, and each saffron crocus yields a minuscule amount of saffron. Consequently, supermarkets sell only a few grams per container. Cooks and chefs in Spain (and throughout Latin America) solve this problem by using yellow food coloring, sometimes mixed with seasoning, which is much more affordable." }, { "line_type": "ul", "section": "See also", "text": "Mastering the art of cooking paellas" } ], "title": "Paella Valenciana", "url": "https://en.wikibooks.org/wiki/Cookbook:Paella_Valenciana" }

{ "infobox": { "category": "/wiki/Category:Bread_recipes", "difficulty": 4, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "This is a simplified recipe for pain au levain, a white crusty French sourdough bread." }, { "line_type": "p", "section": null, "text": "The traditional method of making pain au levain is a long seven stage process. It begins with the sourdough starter saved from a previous batch of bread being set aside for 8 hours until it has developed an alcoholic odour. This is called the levain de chef (head-leaven). This is then mixed with flour and water and allowed to ferment another six hours. At this stage it is known as levain de première (first leaven). It is mixed with more flour and water and becomes levain de seconde (second leaven). It ferments again until it has risen. Another batch of flour and water is added. This is known as levain de tous points (leaven of all stages). Half of this is made into loaves, proofed and baked and yields rather dark and sour loaves. The other half is mixed with more flour and water and allowed to rise. It is again divided in two and half is baked providing a medium quality of bread. More flour and water is added to the remaining dough and it rises again. This is the final batch and it yields the whitest bread with the best flavour." }, { "line_type": "p", "section": null, "text": "Wild yeast is a very unpredictable commodity whose properties cannot be easily controlled. It depends on the strain of yeast, of which there are several in any environment at one time, as well as the temperature of the environment, moisture content of the dough, and the ingredients themselves. Successive dilution of the culture as described effects a measure of control of the fermentation, yielding a choice of breads using different quantities of leaven." }, { "line_type": "ul", "section": "Ingredients", "text": "150 g (½ cup) flour" }, { "line_type": "ul", "section": "Ingredients", "text": "Water, warmed" }, { "line_type": "ul", "section": "Ingredients", "text": "500 g (1 pound) flour" }, { "line_type": "ul", "section": "Ingredients", "text": "300 g (1 cup) water" }, { "line_type": "ul", "section": "Ingredients", "text": "About 1.6 kg (10 cups) flour" }, { "line_type": "ul", "section": "Ingredients", "text": "800 g (3¼ cups) water" }, { "line_type": "ul", "section": "Ingredients", "text": "20 g (2 tsp) coarse salt (or 1½ tsp table salt)" }, { "line_type": "p", "section": "Procedure", "text": "Three or four days before baking, prepare the starter:" }, { "line_type": "ol", "section": "Procedure", "text": "Mix the flour with a little warm water to obtain a dough that is neither too wet nor too dry." }, { "line_type": "ol", "section": "Procedure", "text": "Transfer to a covered glass or earthenware container, and let rest at a temperature above 20°C (68°F)." }, { "line_type": "ol", "section": "Procedure", "text": "Allow the culture to stand for 3–4 days, stirring daily with a wooden spoon and adding a little warm water and flour each time." }, { "line_type": "p", "section": "Procedure", "text": "The evening before baking:" }, { "line_type": "ol", "section": "Procedure", "text": "Add flour and water to the yeast culture" }, { "line_type": "ol", "section": "Procedure", "text": "Work the dough for 5–10 minutes with a wooden spatula." }, { "line_type": "ol", "section": "Procedure", "text": "Cover with a clean cloth and allow to stand overnight at a temperature of about 25°C (77°F)." }, { "line_type": "ol", "section": "Procedure", "text": "If the dough has not risen sufficiently, let stand another 12 hours. When it is ready, save about 3 tablespoons of the dough in the refrigerator as a starter for the next time you make pain au levain." }, { "line_type": "ol", "section": "Procedure", "text": "Mix the flour, water, and salt into the dough. Don’t incorporate all of the flour—save some to knead the dough." }, { "line_type": "ol", "section": "Procedure", "text": "When the dough becomes difficult to manipulate in the bowl, work it on a flat surface, adding a little flour as necessary. Knead the dough well for about 20 minutes by pulling and folding but without pressing down on it." }, { "line_type": "ol", "section": "Procedure", "text": "Cover with a clean cloth and leave to proof for an hour at around 25°C (77°F)." }, { "line_type": "ol", "section": "Procedure", "text": "Divide the dough into 3 balls." }, { "line_type": "ol", "section": "Procedure", "text": "Oil three baking pans and insert the balls of dough after shaping them to the size of the pan. They may also be baked without a pan—in this case, set them on a baking sheet." }, { "line_type": "ol", "section": "Procedure", "text": "Cover with a clean cloth, and allow to rise for 2 hours or more at around 25°C (77°F) until the loaves have risen to 1½ to 2 times their original size." }, { "line_type": "ol", "section": "Procedure", "text": "When the loaves have risen, cut diagonal incisions along the length of the loaves with a razor blade." }, { "line_type": "ol", "section": "Procedure", "text": "Preheat the oven and bake at 260°C (500°F) for ½ hour. Lower the heat to 200°C (400°F) and bake for another ¼–½ hour. Two thirds of the way through baking, sprinkle the loaves with cold water and continue baking. This will give a shiny surface." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from the oven and let cool." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Suitable flour types include complete 110 (high-gluten bread flour) or half-complete type 80 (all-purpose flour)." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "It's best to use chlorine-free water, as the chlorine is bad for the yeast." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "In an oven with uneven heat distribution it may be necessary to move the loaves around halfway through baking." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The bread will keep for one week." } ], "title": "Pain au Levain Naturel", "url": "https://en.wikibooks.org/wiki/Cookbook:Pain_au_Levain_Naturel" }

{ "infobox": { "category": "/wiki/Category:Beverage_recipes", "difficulty": 1, "servings": "2", "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Pakistani chai is divided into two types. The regular, more popular one is chai (pronounced \"cha\" in the Punjab region of Pakistan); Another variety, popular in the Kashmir region of Pakistan, is called dud patti (literally \"milk tea\"). The only difference is that regular chai uses water, milk, and tea, while dud patti uses no water. This recipe is for regular chai. You could get loose tea from any Pakistani and/or Indian store—some brands are Tapal Danedar and Lipton." }, { "line_type": "ul", "section": "Ingredients", "text": "1 ½ cup milk (or to taste)" }, { "line_type": "ul", "section": "Ingredients", "text": "⅔–1 cup water" }, { "line_type": "ul", "section": "Ingredients", "text": "2 heaping teaspoons of loose chai tea leaves" }, { "line_type": "ul", "section": "Ingredients", "text": "2 pieces of whole cardamom (optional, but it gives a nice aroma)" }, { "line_type": "ul", "section": "Equipment", "text": "1 medium/small saucepan (must at least 5 inches deep)" }, { "line_type": "ul", "section": "Equipment", "text": "Strainer" }, { "line_type": "ol", "section": "Procedure", "text": "Bring the water to a simmer in the saucepan over medium-high heat. Tear the cardamom shell (or grind it) and add it to the pan." }, { "line_type": "ol", "section": "Procedure", "text": "Quickly put the milk in the microwave and heat it for 2 minutes, or until very close to boiling over." }, { "line_type": "ol", "section": "Procedure", "text": "When the water nearly reaches a boil, slowly add the loose tea. Don't overwhelm the pan." }, { "line_type": "ol", "section": "Procedure", "text": "Add hot milk to the pan until it reaches a light brown color. It'll get only a shade or two darker when it's done. Raise the heat to the highest setting." }, { "line_type": "ol", "section": "Procedure", "text": "If you think you added too much milk, take a big spoon or spatula and mix it continuously. Remember: This all goes very fast, so be prepared ahead of time with your utensils." }, { "line_type": "ol", "section": "Procedure", "text": "Take the saucepan off the heat when the chai is about to boil over and pour it in the cup through the strainer." }, { "line_type": "ol", "section": "Procedure", "text": "Sweeten with sugar if desired." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Some people prefer making it in a very low heat because it brews slowly and there is not a need of warming the milk. You put all the ingredients in the same order but you don't warm the milk in the microwave. Others put the milk with the water from the start and put the tea in later." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If you are making tea with teabags, then put in three teabags in the pan." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Dipping Tea Rusks and wafers go quite nicely with chai." } ], "title": "Pakistani Chai", "url": "https://en.wikibooks.org/wiki/Cookbook:Pakistani_Chai" }

{ "infobox": { "category": "/wiki/Category:Filipino_recipes", "difficulty": 3, "servings": "6–8", "time": "45 minutes" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 kg whole milkfish" }, { "line_type": "ul", "section": "Ingredients", "text": "1 medium carrot, sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 medium bitter melon (ampalaya), sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "2 heads garlic, slightly pressed" }, { "line_type": "ul", "section": "Ingredients", "text": "3 large green chiles, halved" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp peppercorns" }, { "line_type": "ul", "section": "Ingredients", "text": "180 ml (¾ cup) vinegar" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup water" }, { "line_type": "ol", "section": "Procedure", "text": "Clean the milkfish by removing the scales, gallbladder, and gills. Do not remove the intestines and liver. Using scissors or a knife, remove the fins and tails. Rinse and cut diagonally into 5 pieces, then pat dry." }, { "line_type": "ol", "section": "Procedure", "text": "Combine the carrots, bitter melon, garlic, and chilies in a heavy pot." }, { "line_type": "ol", "section": "Procedure", "text": "Arrange the sliced milkfish on top of the veggies. Sprinkle with salt and peppercorns." }, { "line_type": "ol", "section": "Procedure", "text": "Pour vinegar and water into the pot, cover, and boil for 5–8 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Reduce the heat, and simmer gently for another 8–10 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from heat and serve with garlic or fried rice. Enjoy!" } ], "title": "Paksiw na Bangus (Milkfish Stewed in Vinegar)", "url": "https://en.wikibooks.org/wiki/Cookbook:Paksiw_na_Bangus_(Milkfish_Stewed_in_Vinegar)" }

{ "infobox": { "category": "/wiki/Category:Czech_recipes", "difficulty": 2, "servings": null, "time": "20 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Palatschinken or palačinky are flat round cakes, similar to pancakes, but thinner and made with a different dough. They are similar to the French crêpes, though Palatschinken are slightly thicker." }, { "line_type": "p", "section": null, "text": "Palatschinken are a very versatile dish—they can be filled with sweet and savory fillings (jam, vegetables, stews, mushrooms, cheese) and rolled up, or cut into thin strips and put into broth (called frittatensuppe or \"soup of fried things\")." }, { "line_type": "p", "section": null, "text": "The dish is thought to have originated in Czechia, but it has been integrated very thoroughly into Austrian cooking. It might also originate from Romania or Hungary given the etymology of the word. It's a tasty dish for any occasion." }, { "line_type": "ul", "section": "Ingredients", "text": "250 ml milk" }, { "line_type": "ul", "section": "Ingredients", "text": "150 g flour (wheat or spelt)" }, { "line_type": "ul", "section": "Ingredients", "text": "3 eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pinch salt" }, { "line_type": "ul", "section": "Ingredients", "text": "A few drops rum (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Mineral water (optional, makes the dough more fluffy)" }, { "line_type": "ul", "section": "Special equipment", "text": "Coated 25–30 cm diameter frying pan that is as flat as possible" }, { "line_type": "ol", "section": "Procedure", "text": "Mix the flour with the milk, stirring thoroughly. Mix in the eggs one-by-one, then stir in the salt and rum. If desired, thin the batter with a bit of mineral water." }, { "line_type": "ol", "section": "Procedure", "text": "Heat the pan well. Add a drop of oil and rub it over the pan with a kitchen towel." }, { "line_type": "ol", "section": "Procedure", "text": "Ladle a dipperful of the batter into the pan, tilting the pan so that the batter spreads as evenly as possible over the whole pan. Alternatively, you can accomplish this by using a special wooden tool used to spread crêpes." }, { "line_type": "ol", "section": "Procedure", "text": "Let cook about 45 seconds to 1 minute until the top of the palatschinke is dry." }, { "line_type": "ol", "section": "Procedure", "text": "Flip the pancake over, and allow it to brown for about 30 seconds on the other side. Remove from the pan, and set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Repeat the cooking process until you have used up all the batter." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If you want to keep the palatschinken warm, put them into the oven at 50°C." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Add spices and/or herbs to the batter, according to the intended filling." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Replace part of the milk with beetroot juice to produce bright pink palatschinken." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Add spinach to the batter to produce green palatschinken." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Add saffron to the batter to produce golden palatschinken." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Filled palatschinken can be covered with cheese and baked." } ], "title": "Palatschinken (Czech/Austrian Crepes)", "url": "https://en.wikibooks.org/wiki/Cookbook:Palatschinken_(Czech/Austrian_Crepes)" }

{ "infobox": { "category": "/wiki/Category:Pancake_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "½ cup (120 ml) flour" }, { "line_type": "ul", "section": "Ingredients", "text": "1 egg" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tbsp melted butter" }, { "line_type": "ul", "section": "Ingredients", "text": "⅔ cup (160 ml) milk" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pinch of salt" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups (480 ml) chopped fruit or whole berries of your choice" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tsp vanilla extract" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup (120 ml) granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp lemon juice" }, { "line_type": "ul", "section": "Ingredients", "text": "4 tbsp orange juice" }, { "line_type": "ul", "section": "Ingredients", "text": "Powdered sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "Cinnamon" }, { "line_type": "ol", "section": "Procedure", "text": "Mix all ingredients together in a large mixing bowl to make a batter." }, { "line_type": "ol", "section": "Procedure", "text": "Strain the batter to get rid of any lumps, then chill in the refrigerator for 2 hours." }, { "line_type": "ol", "section": "Procedure", "text": "Brush a 12 inch (30 cm) frying pan with butter. Ladle batter onto pan as if making crepes, leaving space for spreading." }, { "line_type": "ol", "section": "Procedure", "text": "Cook for 1 minute on each side." }, { "line_type": "ol", "section": "Procedure", "text": "Combine orange juice, lemon juice, sugar, and vanilla extract in medium saucepan. Bring to boil and add fruit." }, { "line_type": "ol", "section": "Procedure", "text": "Put 2 tbsp fruit mixture on each pancake, and fold over to enclose the filling." }, { "line_type": "ol", "section": "Procedure", "text": "Sprinkle with powdered sugar and cinnamon." } ], "title": "Palatschinken with Sweetened Fruit", "url": "https://en.wikibooks.org/wiki/Cookbook:Palatschinken_with_Sweetened_Fruit" }

{ "infobox": { "category": "/wiki/Category:Liberian_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Palaver sauce is a delicious meal that has its origin from the West African countries, and particularly Liberia. It is often eaten with rice or other starches, such as yam. Apart from the normal way of preparation it can be prepared following the direction for Flair's Classical Palaver sauce method." }, { "line_type": "ul", "section": "Ingredients", "text": "1 lb meat (e.g. stew beef), cut into ½-inch cubes" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon salt or to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "3 large onions, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "3 large garlic cloves, finely minced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 medium-size dried red chile pepper, ground" }, { "line_type": "ul", "section": "Ingredients", "text": "2 large fresh tomatoes, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon tomato paste" }, { "line_type": "ul", "section": "Ingredients", "text": "1 lb frozen tilapia or cod fillet (or other firm white fish; optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "2-inch square piece of salted cod" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup palm oil or vegetable oil" }, { "line_type": "ul", "section": "Ingredients", "text": "3 lb mixed chopped greens (e.g. kale, spinach, or mustard leaves)" }, { "line_type": "ul", "section": "Ingredients", "text": "5 oz smoked fish (e.g. mackerel)" }, { "line_type": "ul", "section": "Ingredients", "text": "1½ cup agushi seeds" }, { "line_type": "ul", "section": "Ingredients", "text": "3 fresh bay leaves (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Ground dried shrimp (optional)" }, { "line_type": "ol", "section": "Procedure", "text": "Combine the beef, 1 cup water, and salt. Sprinkle some of the onions, garlic, and red pepper over the beef. Bring to a boil over medium heat, then cover and cook for about 15 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Add the remaining onions and red pepper, along with the tomatoes, tomato paste, fish, salt cod, and palm oil. Cook for about 5–10 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Add the chopped greens, then stir well and let it simmer over medium heat for another few minutes." }, { "line_type": "ol", "section": "Procedure", "text": "While the sauce simmers, clean the smoked fish, removing the head, skin, and bones. If you notice the sauce is boiling you can reduce the heat." }, { "line_type": "ol", "section": "Procedure", "text": "Gently put in the smoked fish into the saucepan, and let it simmer uncovered." }, { "line_type": "ol", "section": "Procedure", "text": "Grind the agushi seed in a blender with an equal amount of water. Transfer the mixture to the saucepan along with the bay leaves." }, { "line_type": "ol", "section": "Procedure", "text": "Try to avoid stirring the contents at this point, and leave the saucepan to simmer for about another 10 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Uncover the saucepan and mix the sauce. After that, continue to simmer on low heat until majority of the liquid is gone." }, { "line_type": "ol", "section": "Procedure", "text": "Taste and adjust the seasonings as needed to your desired taste. Enjoy with any complimentary dish of your choice." }, { "line_type": "ol", "section": "Procedure", "text": "Cook the greens in ½–1 cup of boiling water for 5 minutes. Drain the water from the greens, setting both the greens and the water aside for later." }, { "line_type": "ol", "section": "Procedure", "text": "Season and steam the meat as in the above method. Set aside." }, { "line_type": "ol", "section": "Procedure", "text": "In a large pot, heat some oil along with some chopped onions and fresh bay leaves. Fry them over medium heat until they are browned in order to season the oil. Remove and discard the bay leaves." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the ground red chili pepper, frozen fish, and salted cod. Cook for 10 minutes over medium heat." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the tomato paste and the water from cooking the greens. Cook, stirring constantly, for about 4 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Add the tomatoes and the cooked meat along with its juices." }, { "line_type": "ol", "section": "Procedure", "text": "Add the ground dried shrimp and the smoked fish (cleaned as in the above method)." }, { "line_type": "ol", "section": "Procedure", "text": "Grind the agushi and stir it into the pot. Cover and cook for 10 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Stir and adjust the seasonings to taste. Remove from the heat, and enjoy with any special dish of your choice." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "This sauce can be eaten with plain white rice, boiled yam, plaintain either ripe or unripe and potatoes." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You can also decide to freeze or reheat the sauce." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If you will prefer a thick sauce, try to limit the amount of water you will be adding." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Any type of oil you want to use for the sauce should not be rancid, as this can spoil the taste." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "For a complimentary green you can use okra or spinach." } ], "title": "Palaver Sauce", "url": "https://en.wikibooks.org/wiki/Cookbook:Palaver_Sauce" }

{ "infobox": { "category": "/wiki/Category:Dessert_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Palm fruit with syrup is a Thai dessert. Thailand is a tropical country, so one must find desserts or foods that can help reduce the heat, such as palm fruit with syrup." }, { "line_type": "ul", "section": "Ingredients", "text": "1 kg palmyra palm fruit (Borassus flabellifer)" }, { "line_type": "ul", "section": "Ingredients", "text": "500 grams white sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "6 cups water" }, { "line_type": "ul", "section": "Ingredients", "text": "2 pandan leaves" }, { "line_type": "ul", "section": "Ingredients", "text": "Ice" }, { "line_type": "ol", "section": "Procedure", "text": "Peel the palm fruit, and slice it." }, { "line_type": "ol", "section": "Procedure", "text": "Put the water in a pan, add the white sugar, and let it simmer over medium heat." }, { "line_type": "ol", "section": "Procedure", "text": "Add the palm fruit to the syrup, and heat it again." }, { "line_type": "ol", "section": "Procedure", "text": "Add the pandan leaves to the syrup." }, { "line_type": "ol", "section": "Procedure", "text": "Chill the fruit in syrup. Serve it cold with ice on top." } ], "title": "Palm Fruit with Syrup", "url": "https://en.wikibooks.org/wiki/Cookbook:Palm_Fruit_with_Syrup" }

{ "infobox": { "category": "/wiki/Category:Stew_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Palm oil stew is a very popular dish among the Yoruba people of Nigeria. It can be enjoyed with white rice or yam." }, { "line_type": "ul", "section": "Ingredients", "text": "Assorted meat, in pieces" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Korr maggi (bouillon cubes)" }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh scotch bonnet or habanero chile pepper (ata rodo)" }, { "line_type": "ul", "section": "Ingredients", "text": "Red bell pepper (tatashe)" }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh cayenne pepper (shombo)" }, { "line_type": "ul", "section": "Ingredients", "text": "Palm oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Onions, sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "Iru" }, { "line_type": "ul", "section": "Ingredients", "text": "Ground crayfish (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Smoked panla fish (eja kika), washed and broken into pieces if desired" }, { "line_type": "ul", "section": "Ingredients", "text": "Hard-boiled egg (optional)" }, { "line_type": "ol", "section": "Procedure", "text": "In a clean pot, cook your assorted meat in a small amount of water, adding salt and bouillon to taste. Leave to cook until tender." }, { "line_type": "ol", "section": "Procedure", "text": "Blend the peppers and onions to a coarse paste." }, { "line_type": "ol", "section": "Procedure", "text": "Heat the palm oil in a saucepan over medium heat. Add sliced onions, and allow to fry for a few minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Add the pepper paste and iru, and cook for 10 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Add a small amount of ground crayfish, then stir in the cooked meat and stock. Add more water if desired." }, { "line_type": "ol", "section": "Procedure", "text": "Add panla fish to the stew. Cook for a few minutes, then add the boiled egg if using." }, { "line_type": "ol", "section": "Procedure", "text": "Allow the stew to cook for a few minutes, then remove from the heat." }, { "line_type": "ol", "section": "Procedure", "text": "Serve the stew with white rice." } ], "title": "Palm Oil Stew with Meat and Fish", "url": "https://en.wikibooks.org/wiki/Cookbook:Palm_Oil_Stew_with_Meat_and_Fish" }

{ "infobox": { "category": "/wiki/Category:Bread_recipes", "difficulty": 3, "servings": "12", "time": "3.5 hours" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Pan de jamón is a sweet and savory rolled loaf, traditionally made in Venezuela during Christmas. The bread is buttery soft and slightly sweet. The stuffing can vary but generally includes thin slices of cured ham, raisins, pickled olives, and sweet pimento peppers. It is meant to be sliced and eaten as a snack to be shared with many. The unsliced loaf travels well and is often gift-wrapped as a present." }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup warm water" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon (4 g / ½ packet) active dry yeast" }, { "line_type": "ul", "section": "Ingredients", "text": "6 teaspoons brown sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "5 tablespoons melted butter" }, { "line_type": "ul", "section": "Ingredients", "text": "2 eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups flour, plus extra" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ lb (220 g) thin-sliced, cured ham" }, { "line_type": "ul", "section": "Ingredients", "text": "2 teaspoons olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup milk" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon salt" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup raisins" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup pimento-stuffed olives" }, { "line_type": "ol", "section": "Procedure", "text": "In a large bowl stir 1 teaspoon of the brown sugar into the water and sprinkle the yeast on top. Let sit 5–8 minutes until the yeast is foamy." }, { "line_type": "ol", "section": "Procedure", "text": "While the yeast is proofing, lightly chop the raisins and olives, or give them a few pulses in a food processor. Put in a small bowl and set aside. Make sure the olives are drained of liquid before chopping." }, { "line_type": "ol", "section": "Procedure", "text": "Once the yeast is foamy, add 1 cup of the flour, one egg, and 4 tablespoons of the butter. Mix thoroughly with a fork or with dough hooks." }, { "line_type": "ol", "section": "Procedure", "text": "Add the second cup of flour, the milk, 4 teaspoons of the brown sugar, olive oil, and the salt. Blend thoroughly until it pulls together. Knead by hand or with dough hooks for 5–6 minutes. The dough should be smooth and slightly sticky." }, { "line_type": "ol", "section": "Procedure", "text": "Place the dough in an oiled bowl and lightly cover the top of the dough with spray oil. Put in a warm place to rise, about 90 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Once the dough is risen, turn out onto a lightly floured surface and roll into a square about 12 inches to a side. Brush with the remaining melted butter." }, { "line_type": "ol", "section": "Procedure", "text": "Place a layer of ham slices, leaving a strip about 1 inch on one side uncovered. This will form the outermost edge of the roll." }, { "line_type": "ol", "section": "Procedure", "text": "Spread the raisin/olive mixture evenly on top of the ham." }, { "line_type": "ol", "section": "Procedure", "text": "Starting on the inner edge, tightly roll up the dough. It should make 3–4 full revolutions." }, { "line_type": "ol", "section": "Procedure", "text": "Wet the uncovered strip of dough and roll the loaf until the edge is directly on the bottom. This allows the dough to stick to itself and form a tight seal. Pinch and twist the ends of the loaf with wet fingers to seal." }, { "line_type": "ol", "section": "Procedure", "text": "Place the loaf on parchment paper on a large baking sheet." }, { "line_type": "ol", "section": "Procedure", "text": "Beat the remaining egg with the remaining 1 teaspoon of brown sugar. Evenly brush the outside of the loaf with the mixture, taking care to wipe away any puddles that form." }, { "line_type": "ol", "section": "Procedure", "text": "Put in a warm place to continue rising for about 40 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Preheat the oven to 350°F. Put the loaf in and bake for 30–40 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Remove and cool on a wire rack." }, { "line_type": "ol", "section": "Procedure", "text": "To serve, cut into slices about the width of your finger." } ], "title": "Pan de Jamón", "url": "https://en.wikibooks.org/wiki/Cookbook:Pan_de_Jam%C3%B3n" }

{ "infobox": { "category": "/wiki/Category:Meat_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Cooking a great steak entirely depends on preparation and choice of meat. Here is a simple recipe for pan-frying and broiling a steak. This method involves stove-cooking (pan frying to sear and brown the outside), followed by oven-cooking to ensure even cooking, both at high heat. One can omit the oven, but this results in less even cooking, particularly for thicker cuts." }, { "line_type": "ul", "section": "Ingredients", "text": "A cut of steak (see notes)" }, { "line_type": "ul", "section": "Ingredients", "text": "Rock salt or coarse sea salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Peppercorns" }, { "line_type": "ul", "section": "Ingredients", "text": "Olive oil or other oil of choice" }, { "line_type": "ul", "section": "Equipment", "text": "Stove" }, { "line_type": "ul", "section": "Equipment", "text": "Frying pan with metal handle, preferably cast-iron. Do not use a non-stick pan." }, { "line_type": "ul", "section": "Equipment", "text": "Oven" }, { "line_type": "ul", "section": "Equipment", "text": "Tongs or spatula, to flip steak" }, { "line_type": "ol", "section": "Procedure", "text": "The frying phase can result in quite a bit of smokiness, so plan ahead by opening windows or otherwise ventilating the kitchen." }, { "line_type": "ol", "section": "Procedure", "text": "Bring the steak to room temperature." }, { "line_type": "ol", "section": "Procedure", "text": "Rinse the meat with cold water and dry it with a paper towel." }, { "line_type": "ol", "section": "Procedure", "text": "Coat it very lightly with olive oil." }, { "line_type": "ol", "section": "Procedure", "text": "Grind the salt and peppercorns into a small bowl (use your judgement as to how much to use), mix them together, and rub this onto the meat, coating both sides. The more salt and pepper you use, the more crust you'll get once it's done, but you may also cover up the natural flavor of the beef." }, { "line_type": "ol", "section": "Procedure", "text": "Preheat your oven to as high a temperature as your skillet will withstand. For example, the average plastic-handled aluminum grill pan will only survive up to around 160° C (300° F), but a cast iron pan can go higher." }, { "line_type": "ol", "section": "Procedure", "text": "Heat the skillet on the stove over medium to medium-high heat until it is evenly heated (the higher temperature will finish cooking the outside more quickly, allowing a pinker center). Test the temperature by flicking a few drops of water onto the pan—they should sizzle." }, { "line_type": "ol", "section": "Procedure", "text": "Place the oiled steak onto the pan, and let sear for about 2–3 minutes. The meat should sizzle when it hits the pan." }, { "line_type": "ol", "section": "Procedure", "text": "Flip the meat over, and cook for another 2–3 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Place the entire pan in the preheated oven. Roast for 2–4 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the steak promptly from the oven, put it on a plate, and let it rest for 5–10 minutes. This ensures more even cooking as the cooler interior continues to heat, and it allows the juices inside the steak to re-distribute through the meat." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with red wine and a starch such as potatoes, rice, or bread." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "There are many good cuts of beef for steak; rib-eye and New York strip are always good choices. The best steaks will have been aged for some amount of time, and will be well-marbled with fat." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Degree of doneness is a matter of personal preference, with people often having strong feelings, rejecting meat that is cooked more or less than their preference." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Cooking times vary significantly, depending on thickness of steak, precise cooking temperature, and desired doneness. You will likely need to experiment with your setup to find what works for you; you can test temperatures using a thermometer or by cutting the steak, but beware that piercing or cutting releases the moisture – once you have figured out correct timings, you should avoid testing the temperature." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Note that searing yields browning, which is tasty, attractive, and yields a pleasing contrast between the crisp exterior and soft interior, but does not “seal in the juices” like many believe." } ], "title": "Pan-fried Beef Steak", "url": "https://en.wikibooks.org/wiki/Cookbook:Pan-fried_Beef_Steak" }

{ "infobox": { "category": "/wiki/Category:Pasta_recipes", "difficulty": 2, "servings": "12", "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons whole milk" }, { "line_type": "ul", "section": "Ingredients", "text": "1 egg" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ cup Italian seasoned bread crumbs" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon salt (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "½ package (25 ounces) frozen ravioli, thawed" }, { "line_type": "ul", "section": "Ingredients", "text": "3 cups vegetable oil for frying" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon grated Parmesan cheese" }, { "line_type": "ul", "section": "Ingredients", "text": "1 jar (16 ounces) marinara sauce" }, { "line_type": "ol", "section": "Procedure", "text": "Combine milk and egg in a small bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Place breadcrumbs and salt in a shallow bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Dip ravioli in milk mixture, and coat with breadcrumbs." }, { "line_type": "ol", "section": "Procedure", "text": "In a large saucepan, heat marinara sauce over medium heat until bubbling, about 5–10 minutes. Reduce the heat to simmer." }, { "line_type": "ol", "section": "Procedure", "text": "In a large heavy pan, pour oil to depth of 2 inches. Heat oil over medium heat to 375°F." }, { "line_type": "ol", "section": "Procedure", "text": "Fry ravioli in hot oil, a few at a time, for about 1 minute on each side or until golden." }, { "line_type": "ol", "section": "Procedure", "text": "Drain on paper towels." }, { "line_type": "ol", "section": "Procedure", "text": "Sprinkle with Parmesan cheese and serve immediately with hot marinara sauce." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You can use cheese or meat raviolis, but the traditional version is made out of a square meat ravioli." } ], "title": "Pan-fried Ravioli", "url": "https://en.wikibooks.org/wiki/Cookbook:Pan-fried_Ravioli" }

{ "infobox": { "category": "/wiki/Category:Noodle_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "These pan-fried Shanghai noodles are perfect on those nights when all you want is a big bowl of savory noodles. Plus, they’re 100% vegan and require only 6 ingredients and 20 minutes to make." }, { "line_type": "p", "section": null, "text": "Originally posted to Foodista by user Sharon Chen. Foodista recipes are released under a CC-BY license." }, { "line_type": "ul", "section": "Ingredients", "text": "1 pound Shanghai noodles (the thick ones)" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tablespoons sesame oil" }, { "line_type": "ul", "section": "Ingredients", "text": "10 shiitake mushrooms, sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "6 ounces baby bok choy, trimmed and quartered" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons dark soy sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon coconut aminos" }, { "line_type": "ol", "section": "Preparation", "text": "In a medium saucepan, bring about 2 quarts water to a rapid boil. Add noodles and cook for about 3 minutes. Check the noodles. You want the outside of the noodles to be soft but still a bit firm on the inside." }, { "line_type": "ol", "section": "Preparation", "text": "Remove the noodles from the heat, drain, and rinse under cold running water. Stir a few drops of oil into the noodles to prevent them from sticking together." }, { "line_type": "ol", "section": "Preparation", "text": "Heat up sesame oil in a large nonstick pan, a wok, or a cast iron skillet over high heat. Add mushrooms and bok choy. Sauté until the bok choy starts to wilt, about 2 minutes." }, { "line_type": "ol", "section": "Preparation", "text": "Switch to medium heat. Add cooked noodles to the pan, followed by dark soy sauce and coconut aminos. Stir fry everything together until the noodles get an even brown color." }, { "line_type": "ol", "section": "Preparation", "text": "Serve immediately!" } ], "title": "Pan-Fried Shanghai Noodles", "url": "https://en.wikibooks.org/wiki/Cookbook:Pan-Fried_Shanghai_Noodles" }

{ "infobox": { "category": "/wiki/Category:Greek_recipes", "difficulty": 2, "servings": "1", "time": "5 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Saganaki is a Greek or Greek-American dish consisting of a hard, white, brined cheese cooked simply with olive oil in a hot pan (traditionally a two-handed vessel whence the name of the dish), usually served with lemon. In American restaurants, it is sometimes flambeed with various liqueurs at the table. In Greece, it is a traditional dish to have both with liquor (as a meze) or at the beginning of the meal to whet the appetite." }, { "line_type": "ul", "section": "Ingredients", "text": "1 large slice of salty, brined white cheese (e.g. feta, sirene)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon olive oil (not extra virgin)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 large lemon wedge" }, { "line_type": "ul", "section": "Ingredients", "text": "A small amount of flour (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Pita or other bread (optional)" }, { "line_type": "ol", "section": "Procedure", "text": "Heat a small frying pan over medium-high heat." }, { "line_type": "ol", "section": "Procedure", "text": "While the pan heats, cut the cheese into slices of the desired size and thickness. Thicker slices will take longer to melt through and may result in burning, while thinner ones will have less chance to brown." }, { "line_type": "ol", "section": "Procedure", "text": "Optionally, dredge the slices in flour—this will create a darker and slightly crispier crust, but is an optional step as the cheese will acquire a very slight crust on its own by virtue of the oil and high heat. It will also reduce the spitting somewhat." }, { "line_type": "ol", "section": "Procedure", "text": "Add the oil to the hot pan and swirl it around. When the oil shimmers and seems to become more fluid, it is ready. Add the cheese and step back—it will spit due to the brine-water on the cheese." }, { "line_type": "ol", "section": "Procedure", "text": "Flip the cheese after a minute or two. A slice of ¾ centimeter should get about 1–2 minutes per side." }, { "line_type": "ol", "section": "Procedure", "text": "Serve immediately, with lemon and (optionally) bread." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The best and most traditional cheese to use is feta, kefalograviera, kasseri, or kefalotyri." } ], "title": "Pan-Fried White Brined Cheese (Saganaki)", "url": "https://en.wikibooks.org/wiki/Cookbook:Pan-Fried_White_Brined_Cheese_(Saganaki)" }

{ "infobox": { "category": "/wiki/Category:Chicken_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "2 boneless skinless chicken breasts" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Freshly ground black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "6–8 cloves garlic, minced" }, { "line_type": "ol", "section": "Procedure", "text": "Heat oil in a large saucepan over very low heat. Add garlic cloves and cook 45 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Strain and reserve oil. Discard garlic." }, { "line_type": "ol", "section": "Procedure", "text": "Brush both sides of chicken with garlic oil. Sprinkle both sides of chicken liberally with salt and freshly ground black pepper. Set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Coat a 10-inch cast iron skillet with garlic oil. Heat over high heat and add chicken breast. Cook until browned and slightly charred on both sides." }, { "line_type": "ol", "section": "Procedure", "text": "Insert a probe thermometer into one of the chicken breasts. Place the pan in the middle of a 375°F oven, and cook until internal temperature reaches 165°F." }, { "line_type": "ol", "section": "Procedure", "text": "Remove to a plate and cover with aluminum foil. Let rest 7 minutes before serving." } ], "title": "Pan-Seared Chicken Breast", "url": "https://en.wikibooks.org/wiki/Cookbook:Pan-Seared_Chicken_Breast" }

{ "infobox": { "category": "/wiki/Category:Duck_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "They serve this dish all the time in French bistros. By the way, save the fat. Cook your eggs in it in the morning, and they will be amazing!" }, { "line_type": "ul", "section": "Ingredients", "text": "2 boneless duck breasts" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Freshly-ground black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup Cabernet Sauvignon wine" }, { "line_type": "ul", "section": "Ingredients", "text": "1 shallot, very finely minced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp finely minced garlic" }, { "line_type": "ol", "section": "Procedure", "text": "Score skin of duck in a diamond pattern and season liberally with salt and freshly ground black pepper. Set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Heat a 12-inch cast iron skillet over medium high heat. Add duck breasts, skin side down, and cook 10 minutes. Flip and cook 3 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Move pan to a 400°F oven and cook 12 minutes. Remove duck from pan and keep warm." }, { "line_type": "ol", "section": "Procedure", "text": "Pour off extra fat. Place 1 Tbsp back into pan and add shallot and garlic. Sauté over medium high heat until garlic is golden." }, { "line_type": "ol", "section": "Procedure", "text": "Add wine off of the heat and carefully ignite with a long match or firestick. Shake pan until flames die (might wanna have a fire extinguisher)." }, { "line_type": "ol", "section": "Procedure", "text": "Boil over medium high heat until reduced by half. Drizzle over duck and serve warm." } ], "title": "Pan-Seared Duck Breast with Cabernet Reduction", "url": "https://en.wikibooks.org/wiki/Cookbook:Pan-Seared_Duck_Breast_with_Cabernet_Reduction" }

{ "infobox": { "category": "/wiki/Category:Meat_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Tender filet mignon crusted with a blend of spices and seared in a cast iron pan." }, { "line_type": "ul", "section": "Ingredients", "text": "4 ea. (24–32 ounces) filet mignons, 1 ½ inch thick" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp freshly ground black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp smoked paprika" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp ground cayenne pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Dijon mustard" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tsp dried rosemary" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp dried thyme" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup cognac" }, { "line_type": "ol", "section": "Procedure", "text": "Heat a 10-inch cast iron skillet over high heat for 7–10 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Meanwhile, brush steaks with Dijon mustard. Combine seasonings and press into meat. Brush with olive oil." }, { "line_type": "ol", "section": "Procedure", "text": "Place steaks in pan and cook 2 minutes per side. Insert a probe thermometer into one of the steaks." }, { "line_type": "ol", "section": "Procedure", "text": "Place the pan in a 375°F oven and cook until internal temperature reaches 140°F." }, { "line_type": "ol", "section": "Procedure", "text": "Remove steaks from pan and keep warm." }, { "line_type": "ol", "section": "Procedure", "text": "Heat pan over high heat 4 minutes. Turn off the heat and add the cognac. If the pan is hot enough, the alcohol will ignite by itself. If not, carefully light with a long match or firestick. Shake pan until flames die." }, { "line_type": "ol", "section": "Procedure", "text": "Once flames die, return pan to high heat. Boil until reduced by half." }, { "line_type": "ol", "section": "Procedure", "text": "Drizzle over steaks and serve warm." } ], "title": "Pan-Seared Filet Mignon", "url": "https://en.wikibooks.org/wiki/Cookbook:Pan-Seared_Filet_Mignon" }

{ "infobox": { "category": "/wiki/Category:Pork_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "4 thick-cut bone-in pork rib chops" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup Chop Rub" }, { "line_type": "ul", "section": "Ingredients", "text": "Cider vinegar, as needed" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp olive oil" }, { "line_type": "ol", "section": "Procedure", "text": "Brush pork chops with cider vinegar. Season each pork chop with the chop rub, pressing lightly." }, { "line_type": "ol", "section": "Procedure", "text": "Heat oil in a very large oven-proof cast iron or stainless steel skillet over medium high heat. Add pork chops and sear for 3 minutes per side." }, { "line_type": "ol", "section": "Procedure", "text": "Insert an oven-safe probe thermometer into one pork chop and place pan in a 350°F oven. Bake until internal temperature reaches 145°F." }, { "line_type": "ol", "section": "Procedure", "text": "Remove and let rest for 5 minutes; serve." } ], "title": "Pan-Seared Pork Chops", "url": "https://en.wikibooks.org/wiki/Cookbook:Pan-Seared_Pork_Chops" }

{ "infobox": { "category": "/wiki/Category:Seafood_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 pound sea scallops" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp butter" }, { "line_type": "ul", "section": "Ingredients", "text": "2 ounces bittersweet chocolate, melted" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp ground cayenne pepper (adjust to your liking)" }, { "line_type": "ul", "section": "Ingredients", "text": "Parsley, for garnish" }, { "line_type": "ol", "section": "Procedure", "text": "Sprinkle scallops with salt and black pepper." }, { "line_type": "ol", "section": "Procedure", "text": "Melt butter in a large stainless steel skillet over medium heat. Place scallops in and cook 30 seconds per side. Remove and put on a platter." }, { "line_type": "ol", "section": "Procedure", "text": "Whisk together chocolate and cayenne pepper. Drizzle on individual plates, place scallops on top, garnish with fresh parsley, and serve." } ], "title": "Pan-Seared Scallops with Cayenne Chocolate Sauce", "url": "https://en.wikibooks.org/wiki/Cookbook:Pan-Seared_Scallops_with_Cayenne_Chocolate_Sauce" }

{ "infobox": { "category": "/wiki/Category:Beef_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "2 lb flank steak, cut into large pieces" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Sazón" }, { "line_type": "ul", "section": "Ingredients", "text": "Dried oregano" }, { "line_type": "ul", "section": "Ingredients", "text": "Garlic powder" }, { "line_type": "ul", "section": "Ingredients", "text": "Ground cumin" }, { "line_type": "ul", "section": "Ingredients", "text": "Black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "1 can tomato paste" }, { "line_type": "ul", "section": "Ingredients", "text": "Chicken, vegetable, or beef broth" }, { "line_type": "ul", "section": "Ingredients", "text": "Good-quality dry white wine" }, { "line_type": "ul", "section": "Ingredients", "text": "Yellow or white onion, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Green and red bell peppers, cubed" }, { "line_type": "ul", "section": "Ingredients", "text": "Carrots, sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "4–6 cloves of garlic, cut in quarters" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup pitted green olives, sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "Bay leaves" }, { "line_type": "ul", "section": "Ingredients", "text": "Cilantro" }, { "line_type": "ol", "section": "Procedure", "text": "Season the beef with salt, sazón, cumin, oregano, garlic powder, and pepper, and coat well." }, { "line_type": "ol", "section": "Procedure", "text": "Whisk together the tomato paste, wine, and broth in a medium bowl. If you’re cooking this dish on the stove, use 3 cups of broth—you’ll need more since some of it will evaporate on the stove." }, { "line_type": "ol", "section": "Procedure", "text": "Sauté the vegetables:\nIf using an Instant Pot, set it to the sauté setting. Add the oil and then the onions, bell peppers, and garlic. Cook for 3–4 minutes until softened. Then press cancel.\nIf using the stove, sauté the vegetables in a large Dutch oven on medium-high heat." }, { "line_type": "ol", "section": "Procedure", "text": "If using an Instant Pot, set it to the sauté setting. Add the oil and then the onions, bell peppers, and garlic. Cook for 3–4 minutes until softened. Then press cancel." }, { "line_type": "ol", "section": "Procedure", "text": "If using the stove, sauté the vegetables in a large Dutch oven on medium-high heat." }, { "line_type": "ol", "section": "Procedure", "text": "Nestle the meat into the onions so half are on the bottom and half are above the meat. Add the carrots, olives, bay leaves, and cilantro (if using). Pour the tomato mixture over everything." }, { "line_type": "ol", "section": "Procedure", "text": "Cook:\nIf using an Instant Pot, put the lid on, and cook on high for 45 minutes. Once done, unplug the pot, and do a natural release.\nIf using the stove, bring the pot to a boil, cover, reduce the heat to low, and simmer until the meat easily shreds. It should take about 1½–2 hours. Add more water if it gets too dry." }, { "line_type": "ol", "section": "Procedure", "text": "If using an Instant Pot, put the lid on, and cook on high for 45 minutes. Once done, unplug the pot, and do a natural release." }, { "line_type": "ol", "section": "Procedure", "text": "If using the stove, bring the pot to a boil, cover, reduce the heat to low, and simmer until the meat easily shreds. It should take about 1½–2 hours. Add more water if it gets too dry." }, { "line_type": "ol", "section": "Procedure", "text": "Shred the beef, discard the bay leaves, and top with more cilantro if desired." } ], "title": "Panamanian Ropa Vieja", "url": "https://en.wikibooks.org/wiki/Cookbook:Panamanian_Ropa_Vieja" }

{ "infobox": { "category": "/w/index.php?title=Category:Flatbread_recipes&action=edit&redlink=1", "difficulty": 2, "servings": "3", "time": "15 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "North American pancakes are a type of pancake prepared from a batter that is baked on a hot griddle or frying pan. They exist in several variations in many different local cuisines." }, { "line_type": "ul", "section": "Ingredients", "text": "120 g (½ cup or 4 oz) all-purpose flour (white, whole grain or 1:1 mix of white and whole grain)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 ½ tsp baking powder" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pinch salt" }, { "line_type": "ul", "section": "Ingredients", "text": "250 ml (1 cup or 8 fl oz) milk (substitute buttermilk or 1:1 mix of milk and buttermilk)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 egg, separated" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp white sugar (optional; this will add a sweetness to your pancakes and is recommended if you are not using any sauces, syrups or ingredient such as bananas or blueberries that will add natural sugars to the mix)" }, { "line_type": "ol", "section": "Procedure", "text": "In a large bowl, mix dry ingredients together until well-blended." }, { "line_type": "ol", "section": "Procedure", "text": "Add milk and mix well until smooth." }, { "line_type": "ol", "section": "Procedure", "text": "Separate the egg, placing the whites in a medium bowl and the yolks in the batter. Mix batter well." }, { "line_type": "ol", "section": "Procedure", "text": "Whip whites until stiff and then fold into batter gently (skip this step for heavier pancakes or if 1 cup buttermilk is substituted for milk)." }, { "line_type": "ol", "section": "Procedure", "text": "Pour ladles of the mixture into a non-stick pan, one at a time." }, { "line_type": "ol", "section": "Procedure", "text": "Cook until the edges are dry and bubbles appear on surface. Flip, then cook until golden." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Serve with butter, maple syrup, fruit, chocolate spread, melted chocolate, jam, or cheese." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Many variations of this recipe use a whole beaten egg instead of the yolk and whipped whites. In these variations, all wet ingredients are mixed together with the dry ingredients to make the batter before moving on to the cooking." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Use buttermilk or yogurt instead of milk, or wholegrain flours instead of white. This will change the consistency of the final product—whole grain flours generally lead to a denser heavier pancake, so try mixing white and wheat in various proportions as suggested above to get the feel you want." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Try adding sliced fruit such as banana and apple, or broken crispy bacon to the batter after pouring into the skillet and before flipping." } ], "title": "Pancakes (North American)", "url": "https://en.wikibooks.org/wiki/Cookbook:Pancakes_(North_American)" }

{ "infobox": { "category": "/wiki/Category:Breakfast_recipes", "difficulty": 2, "servings": "5 pancakes", "time": "15 minutes" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 cup flour" }, { "line_type": "ul", "section": "Ingredients", "text": "2 teaspoons baking powder" }, { "line_type": "ul", "section": "Ingredients", "text": "2 teaspoons white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup soy milk" }, { "line_type": "ul", "section": "Ingredients", "text": "vegetable oil" }, { "line_type": "ol", "section": "Procedure", "text": "Mix all dry ingredients: flour, baking powder, sugar, and salt." }, { "line_type": "ol", "section": "Procedure", "text": "Mix soy milk into the dry ingredients." }, { "line_type": "ol", "section": "Procedure", "text": "Heat a griddle until water sprinkled on it quickly evaporates. Spread a thin film of oil on the griddle." }, { "line_type": "ol", "section": "Procedure", "text": "Pour pancake batter on griddle to form 4- to 5-inch circles. Bubbles should start forming." }, { "line_type": "ol", "section": "Procedure", "text": "When the underside is light brown, flip the pancake." }, { "line_type": "ol", "section": "Procedure", "text": "When the other side is light brown, serve." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Don't over-mix! Over-mixing will produce gluten; this will inhibit rising and make the pancakes rubbery." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Optionally, you can serve your pancakes with syrup or jam." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Substituting rice milk for soy milk may make the pancakes fall apart more easily." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Banana pancakes: add one well mashed banana to the batter." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Chocolate pancakes: add ½ cup chocolate chips to the batter." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Walnut pancakes: add ½ cup roughly chopped walnuts to the batter." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Cranberry pancakes: add ½ cup dried cranberries to the batter." } ], "title": "Pancakes (Vegan)", "url": "https://en.wikibooks.org/wiki/Cookbook:Pancakes_(Vegan)" }

{ "infobox": { "category": "/wiki/Category:Pancake_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "The pancakes are light, fluffy, and have a hint of sweetness, making them a perfect dessert or a sweet breakfast option." }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups all-purpose flour" }, { "line_type": "ul", "section": "Ingredients", "text": "2 teaspoons baking powder" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ teaspoon salt" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups milk" }, { "line_type": "ul", "section": "Ingredients", "text": "2 standard eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons butter, melted" }, { "line_type": "ul", "section": "Ingredients", "text": "Honey, for drizzling" }, { "line_type": "ul", "section": "Ingredients", "text": "Toasted sesame seeds, for garnish (optional)" }, { "line_type": "ul", "section": "Equipment", "text": "Mixing bowl" }, { "line_type": "ul", "section": "Equipment", "text": "Whisk" }, { "line_type": "ul", "section": "Equipment", "text": "Non-stick skillet or griddle" }, { "line_type": "ul", "section": "Equipment", "text": "Spatula" }, { "line_type": "ol", "section": "Procedure", "text": "In a mixing bowl, whisk together the flour, baking powder, salt, and sugar." }, { "line_type": "ol", "section": "Procedure", "text": "In a separate bowl, whisk together the milk, eggs, and melted butter." }, { "line_type": "ol", "section": "Procedure", "text": "Gradually pour the wet ingredients into the dry ingredients, whisking until well combined and no lumps remain." }, { "line_type": "ol", "section": "Procedure", "text": "Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or cooking spray." }, { "line_type": "ol", "section": "Procedure", "text": "Pour ¼ cup of the pancake batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook for an additional 1–2 minutes, or until golden brown." }, { "line_type": "ol", "section": "Procedure", "text": "Repeat the process with the remaining batter, adding more butter or cooking spray as needed." }, { "line_type": "ol", "section": "Procedure", "text": "Stack the pancakes on a serving plate and drizzle generously with honey." }, { "line_type": "ol", "section": "Procedure", "text": "Garnish with toasted sesame seeds, if desired." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Adjust the sweetness of the pancakes by adding more or less sugar according to your preference." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You can customize the toppings by adding fresh fruits, nuts, or whipped cream to the pancakes." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "To keep the pancakes warm while cooking the remaining batches, place them on a baking sheet in a preheated oven at 200°F (95°C) until ready to serve." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Ensure the skillet or griddle is preheated before adding the pancake batter to achieve even cooking and browning." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Add a pinch of cinnamon or nutmeg to the pancake batter for additional flavor." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Serve with a dollop of yogurt or a scoop of vanilla ice cream for a creamy contrast." } ], "title": "Pancakes with Honey", "url": "https://en.wikibooks.org/wiki/Cookbook:Pancakes_with_Honey" }

{ "infobox": { "category": "/wiki/Category:Pasta_recipes", "difficulty": 3, "servings": "4–6", "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "250 g pancetta" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp butter" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp minced garlic" }, { "line_type": "ul", "section": "Ingredients", "text": "1 lb (12–15 ea.) shallots" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp sugar, salt, pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "1½ cups chicken stock" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup heavy cream" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup tightly packed herbs (rosemary, sage, thyme, marjoram, parsley, basil)" }, { "line_type": "ul", "section": "Ingredients", "text": "500 g fusilli" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1½ cups parmigiano reggiano" }, { "line_type": "ol", "section": "Procedure", "text": "Place pancetta in a large sauté pan and cook over medium-low heat, stirring occasionally until crisp (about 15 minutes). Using a slotted spoon remove from pan and drain on paper towels. Set aside. Pour off all but 1 tbsp of the fat." }, { "line_type": "ol", "section": "Procedure", "text": "Add butter to the fat in the pan. Add garlic, shallots and sugar and season lightly with salt and pepper. Reduce heat to lowest setting and cook covered until shallots are soft and transparent about 15 minutes. Remove lid raise heat to medium high and cook stirring constantly until they have a deep golden-brown coating about 10 minutes. Do not allow to burn." }, { "line_type": "ol", "section": "Procedure", "text": "Add the stock and simmer until reduced by one-third, stirring to loosen brown bits from bottom of pan (about 7 minutes). The sauce can be prepared up to this point several hours ahead and kept covered in the refrigerator." }, { "line_type": "ol", "section": "Procedure", "text": "Bring a large pot of water to a boil for the pasta. Reheat the shallot mixture if it was prepared in advance. If using add cream to shallots and simmer for 2 minutes over high heat until sauce thickens slightly. Keep warm. Coarsely chop all but a small handful of herbs." }, { "line_type": "ol", "section": "Procedure", "text": "Cook pasta according to package directions. Drain and return to pot. Add chopped herbs to sauce and cook for another minute. Season to taste with salt and pepper." }, { "line_type": "ol", "section": "Procedure", "text": "Add pasta to sauce and toss together over low heat for 1 minute. As pasta and sauce heat, sauté remaining herbs in ½ tsp olive oil until crisp for garnish. Stir in pancetta and ½ cup of the grated cheese." }, { "line_type": "ol", "section": "Procedure", "text": "Divide the pasta among 4 bowls. Garnish with sautéed herbs. Serve remaining cheese on the side." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Given the strong and flavorful nature of this dish, when choosing a meat or other food to go along with this you must keep in mind that the two must not overpower each other. Grilling a small medallion of sirloin steak with garlic and red wine would go along perfectly with this, or perhaps a seared pork tenderloin medallion with white wine and ground pepper." } ], "title": "Pancetta Fusilli with Herb Shallot Cream", "url": "https://en.wikibooks.org/wiki/Cookbook:Pancetta_Fusilli_with_Herb_Shallot_Cream" }

{ "infobox": { "category": "/wiki/Category:Indian_recipes", "difficulty": 2, "servings": "2", "time": "25 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Paneer butter masala also known as paneer makhani is a vegetarian dish from India that is also popular in the west. The dish combines paneer in a sauce quite similar to that of butter chicken." }, { "line_type": "ul", "section": "Ingredients", "text": "Ghee or oil" }, { "line_type": "ul", "section": "Ingredients", "text": "200 g paneer" }, { "line_type": "ul", "section": "Ingredients", "text": "1 onion, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp ginger paste" }, { "line_type": "ul", "section": "Ingredients", "text": "5 tsp garlic paste" }, { "line_type": "ul", "section": "Ingredients", "text": "1 capsicum, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tomatoes, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp ghee" }, { "line_type": "ul", "section": "Ingredients", "text": "5 tsp hing powder" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp cardamom" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp turmeric" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp garam masala" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp chilli powder" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp cumin" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp lemon juice" }, { "line_type": "ul", "section": "Ingredients", "text": "500 g natural (plain) yoghurt" }, { "line_type": "ol", "section": "Procedure", "text": "Fry paneer in ghee or oil, and set aside in a bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Sauté onion in oil with garlic and ginger paste until golden brown." }, { "line_type": "ol", "section": "Procedure", "text": "Add diced capsicum and tomatoes." }, { "line_type": "ol", "section": "Procedure", "text": "In a separate pan combine ghee, hing, cardamom, turmeric, garam masala, chilli powder, lemon juice, and cumin." }, { "line_type": "ol", "section": "Procedure", "text": "Fry for 2 minutes, then add yoghurt." }, { "line_type": "ol", "section": "Procedure", "text": "Cook on medium heat for five minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Add onions, capsicum, tomatoes, and paneer." }, { "line_type": "ol", "section": "Procedure", "text": "Cook on low heat for 15 minutes occasionally stirring." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with rotis or naan and rice." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "For more of a gravy-like texture reduce the amount of yoghurt and add full-fat milk with a spoonful of cornstarch as desired." } ], "title": "Paneer Butter Masala", "url": "https://en.wikibooks.org/wiki/Cookbook:Paneer_Butter_Masala" }

{ "infobox": { "category": "/wiki/Category:Dessert_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "¾ tsp powdered gelatin" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups (480 ml) heavy cream" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup (60 g) white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1½ tsp vanilla essence or 1 small vanilla bean" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pinch of salt" }, { "line_type": "ol", "section": "Procedure", "text": "Allow the gelatin to bloom in 1 Tbsp of the cream for about 5 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Combine the remaining ingredients in a medium saucepan over medium heat, and stir occasionally until the sugar dissolves and tiny bubbles appear around the edge of your pan." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from heat and add the gelatin, stirring until it is thoroughly incorporated." }, { "line_type": "ol", "section": "Procedure", "text": "Pour the cream mixture into small ramekins and allow to set in the refrigerator for at least 4 hours, up to overnight." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with fresh fruit, balsamic vinegar, port, or a sweet sauce." } ], "title": "Panna Cotta (Basic)", "url": "https://en.wikibooks.org/wiki/Cookbook:Panna_Cotta_(Basic)" }

{ "infobox": { "category": "/wiki/Category:Dessert_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Panna cotta is an Italian dessert, the name of which means cooked cream. It consists of cream and/or milk, sweetened and then set with gelatin. Similar dishes are also found in France and Greece." }, { "line_type": "ul", "section": "Ingredients", "text": "15 g gelatin" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups (500 ml) cold water" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups (500 ml) heavy cream" }, { "line_type": "ul", "section": "Ingredients", "text": "200 g white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups (500 ml) milk" }, { "line_type": "ul", "section": "Ingredients", "text": "100 g berries (e.g. strawberries, raspberries, blueberries)" }, { "line_type": "ul", "section": "Ingredients", "text": "100 g sugar" }, { "line_type": "ol", "section": "Procedure", "text": "Stir the gelatin into the water, and let bloom for about 5 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "In a pot, place the milk, cream, sugar, and soaked gelatin. Heat the pot to a gentle boil (stirring regularly to prevent scorching) and remove from heat." }, { "line_type": "ol", "section": "Procedure", "text": "Pour the mixture into molds suited to a small portion for dessert, and let cool for 2–3 hours in the refrigerator." }, { "line_type": "ol", "section": "Procedure", "text": "While waiting, liquidize the berries, combining with the sugar to make the fruit sauce." }, { "line_type": "ol", "section": "Procedure", "text": "When ready to serve, unmold the dessert onto a plate, and decorate with red fruit sauce." } ], "title": "Panna Cotta with Red Fruit Sauce", "url": "https://en.wikibooks.org/wiki/Cookbook:Panna_Cotta_with_Red_Fruit_Sauce" }

{ "infobox": { "category": "/wiki/Category:Pudding_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "2 cups sprouted wheat flour" }, { "line_type": "ul", "section": "Ingredients", "text": "1½ cups all-purpose flour" }, { "line_type": "ul", "section": "Ingredients", "text": "3 dashes of salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 stick butter" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "3 cups boiling water" }, { "line_type": "ol", "section": "Procedure", "text": "Combine the flours and salt." }, { "line_type": "ol", "section": "Procedure", "text": "Melt the butter in a medium pot, then stir in the sugar. Let caramelize gently over low heat." }, { "line_type": "ol", "section": "Procedure", "text": "Carefully whisk in the boiling water, then the flour mixture. Make sure to stir until free of lumps." }, { "line_type": "ol", "section": "Procedure", "text": "Cook over low heat for 2–3 hours." } ], "title": "Panocha (Sprouted Wheat Pudding)", "url": "https://en.wikibooks.org/wiki/Cookbook:Panocha_(Sprouted_Wheat_Pudding)" }

{ "infobox": { "category": "/wiki/Category:South_Asian_recipes", "difficulty": 2, "servings": "10–15", "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Papadam (also papadum, poppadom, papar, and appalam) is an Indian and Sri Lankan flatbread. Typically, it is prepared using black gram bean flour, rice flour, or lentil flour with salt and peanut oil added. The ingredients are made into a dough and formed into a thin, round shape similar to a tortilla. As the dough is prepared, the papadam can be seasoned with a variety of different ingredients such as chilies, cumin, garlic, black pepper, or other spices." }, { "line_type": "p", "section": null, "text": "Papadams are cooked by deep-frying in oil, which causes them to expand and crispen. They may also be cooked by roasting them over an open flame, in a toaster oven, or in a microwave oven. Depending on the cooking method they may be either soft and moist or crisp in texture." }, { "line_type": "p", "section": null, "text": "Usually served as a complement to a main dish in South Asia, a relatively recent Western practice is to treat them as a snack or as an appetizer to be topped with chutney, various dips or salsas. Commonly made in different sizes, the smaller ones are for snacks and the larger variety may be used as a food wrap." }, { "line_type": "ul", "section": "Ingredients", "text": "8 cups black gram flour" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp cracked black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp ground cumin seeds" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup water (or more if needed)" }, { "line_type": "ul", "section": "Ingredients", "text": "Oil for frying" }, { "line_type": "ol", "section": "Procedure", "text": "Mix together the flour, pepper, cumin, and salt." }, { "line_type": "ol", "section": "Procedure", "text": "Add water and knead the dough until it is smooth. You may have to add some water, depending on the flour." }, { "line_type": "ol", "section": "Procedure", "text": "Split the dough into 10–15 balls." }, { "line_type": "ol", "section": "Procedure", "text": "Roll out one ball at a time to a very thin round layer on a slightly oiled surface." }, { "line_type": "ol", "section": "Procedure", "text": "Dry the papadams in the oven for an hour (at about 100°C or 200°F)." }, { "line_type": "ol", "section": "Procedure", "text": "Keep them in an airtight container." }, { "line_type": "ol", "section": "Procedure", "text": "Fry the papadams in oil until they are crispy but not too brown." } ], "title": "Papadam (Black Gram Flatbread)", "url": "https://en.wikibooks.org/wiki/Cookbook:Papadam_(Black_Gram_Flatbread)" }

{ "infobox": { "category": "/wiki/Category:Beverage_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "½ cup water" }, { "line_type": "ul", "section": "Ingredients", "text": "4 cups plain yogurt" }, { "line_type": "ul", "section": "Ingredients", "text": "⅔ cup honey" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup papaya pulp" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon ground cinnamon" }, { "line_type": "ol", "section": "Procedure", "text": "Combine everything in a blender." }, { "line_type": "ol", "section": "Procedure", "text": "Blend until smooth." } ], "title": "Papaya Lassi", "url": "https://en.wikibooks.org/wiki/Cookbook:Papaya_Lassi" }

{ "infobox": { "category": "/wiki/Category:South_Asian_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "2 cups plain flour (maida)" }, { "line_type": "ul", "section": "Ingredients", "text": "2 level tsp carom seeds (ajwain)" }, { "line_type": "ul", "section": "Ingredients", "text": "Oil" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tablespoons tamarind chutney (imli)" }, { "line_type": "ul", "section": "Ingredients", "text": "25 ml lemon juice" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon sugar (if the tamarind chutney is spicy)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon red chile flakes (or to taste)" }, { "line_type": "ul", "section": "Ingredients", "text": "Cumin" }, { "line_type": "ul", "section": "Ingredients", "text": "Chaat masala" }, { "line_type": "ul", "section": "Ingredients", "text": "1 medium onion, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Tomato, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Diced potato, boiled and drained" }, { "line_type": "ul", "section": "Ingredients", "text": "Cooked and drained chickpeas" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Yoghurt" }, { "line_type": "ol", "section": "Procedure", "text": "Combine the flour, ajwain, a dash of oil, salt, and enough water to make a firm dough." }, { "line_type": "ol", "section": "Procedure", "text": "Knead well and roll out into small thin rounds of about 40mm (1½ inch) diameter, without using flour if possible. Prick with a fork." }, { "line_type": "ol", "section": "Procedure", "text": "Deep fry in hot oil over medium heat until golden brown and crisp." }, { "line_type": "ol", "section": "Procedure", "text": "Cool and store in an air-tight container." }, { "line_type": "ol", "section": "Procedure", "text": "Use as required." }, { "line_type": "ol", "section": "Procedure", "text": "Combine the tamarind chutney and lemon juice in a bowl. Mix well." }, { "line_type": "ol", "section": "Procedure", "text": "Mix in the sugar, chili flakes, cumin, and chaat masala." }, { "line_type": "ol", "section": "Procedure", "text": "Mix in the onions, tomatoes, potatoes, and chickpeas. Season with salt and pepper to taste." }, { "line_type": "ol", "section": "Procedure", "text": "To serve add papri on the top along with yoghurt thinned with a small amount of milk or water." }, { "line_type": "ol", "section": "Procedure", "text": "Add some extra tamarind chutney on the top." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Instead of papri, you could use salted crisps or something crispy." } ], "title": "Papri Chaat (Crispy Indian Snack with Potato)", "url": "https://en.wikibooks.org/wiki/Cookbook:Papri_Chaat_(Crispy_Indian_Snack_with_Potato)" }

{ "infobox": { "category": "/wiki/Category:Hungarian_recipes", "difficulty": 3, "servings": "6–8 as main course", "time": "Prep: 15 minutesCooking: ~65 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Paprika chicken is a dish of Hungarian origin traditionally made with chicken, paprika, and lard, served over pasta. There is no official recipe. Preparations of this dish often vary between families. In this Americanized version, sour cream is used in place of lard. Vegetables are optional—the traditional Hungarian version contains none." }, { "line_type": "ul", "section": "Ingredients", "text": "1 ea. (2-3 pounds) chicken" }, { "line_type": "ul", "section": "Ingredients", "text": "2 medium onions, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "2–4 tablespoons sweet (not hot) paprika" }, { "line_type": "ul", "section": "Ingredients", "text": "5–7 tablespoons olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup sour cream" }, { "line_type": "ul", "section": "Ingredients", "text": "¼–½ cup heavy cream" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh green parsley" }, { "line_type": "ul", "section": "Ingredients", "text": "6–7 whole black peppercorns" }, { "line_type": "ul", "section": "Ingredients", "text": "1 green bell pepper (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "½ red bell pepper (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 carrot (optional), thinly sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 onion (optional), thinly sliced" }, { "line_type": "ol", "section": "Procedure", "text": "Cut the chicken into eight pieces." }, { "line_type": "ol", "section": "Procedure", "text": "Add the oil to a medium sauté pan. Sauté the onions for about 3–4 minutes or until they turn yellow." }, { "line_type": "ol", "section": "Procedure", "text": "Add the chicken, peppercorns, salt, and paprika, and stir it rapidly. It is a lot of paprika, but it is not hot and this is a Paprikash. Add water immediately to cover the meat." }, { "line_type": "ol", "section": "Procedure", "text": "Simmer over low heat. If using, add peppers and carrots after 10 minutes of simmering. Stir occasionally until the chicken is tender. If necessary add more water, but very sparingly. Do not boil the chicken—it should be almost fried in the end. This takes about 45–50 minutes. During the last 15 minutes, stop adding water and wait until the liquid is almost boiled off. Keep about a half finger's width of gravy on the bottom of the pan" }, { "line_type": "ol", "section": "Procedure", "text": "Add the sour cream and heavy cream to the gravy and stir. Add fresh chopped parsley on the top." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with dumplings, rice or mashed potatoes and salad." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "It is important not to use hot paprika, as this would make the soup too spicy and of the wrong consistency. In the United States, paprika is typically mild and sweet unless otherwise indicated." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If desired, for every carrot used add ⅓ parsnip, thinly sliced. This takes away the slight sweetness of the carrot." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If you want to avoid the heavy cream, use more sour cream." } ], "title": "Paprika Chicken", "url": "https://en.wikibooks.org/wiki/Cookbook:Paprika_Chicken" }

{ "infobox": { "category": "/wiki/Category:Souffl%C3%A9_recipes", "difficulty": 3, "servings": "4", "time": "1–2 hours" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon unsalted butter" }, { "line_type": "ul", "section": "Ingredients", "text": "3 cups freshly grated Parmesan cheese" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups low-fat sour cream" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup all-purpose flour" }, { "line_type": "ul", "section": "Ingredients", "text": "5 large egg yolks" }, { "line_type": "ul", "section": "Ingredients", "text": "7 large egg whites" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon salt" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon cayenne pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons chopped fresh chives" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat oven to 350°F (175˚C)." }, { "line_type": "ol", "section": "Procedure", "text": "Butter a 2-quart (2 liter) soufflé dish." }, { "line_type": "ol", "section": "Procedure", "text": "Add 1 cup cheese, tilting dish to evenly coat the bottom and sides. Shake out any excess. Set dish aside in refrigerator." }, { "line_type": "ol", "section": "Procedure", "text": "Place the sour cream in a large mixing bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Sift the flour into the sour cream, then whisk until well combined." }, { "line_type": "ol", "section": "Procedure", "text": "Add the egg yolks, one at a time, whisking after each addition." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in salt, cayenne, chives, and remaining 2 cups cheese." }, { "line_type": "ol", "section": "Procedure", "text": "In a large clean bowl (copper is ideal), vigorously whip the egg whites until stiff peaks form." }, { "line_type": "ol", "section": "Procedure", "text": "Gently fold egg whites into the sour cream mixture." }, { "line_type": "ol", "section": "Procedure", "text": "Pour the batter into the prepared soufflé dish and bake until soufflé has risen 2–3 inches above the rim and top is golden brown (1 to 1½ hours)." }, { "line_type": "ol", "section": "Procedure", "text": "Serve immediately." } ], "title": "Parmesan Cheese Soufflé", "url": "https://en.wikibooks.org/wiki/Cookbook:Parmesan_Cheese_Souffl%C3%A9" }

{ "infobox": { "category": "/wiki/Category:Fish_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "3 tilapia fillets" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup garlic-flavored croûtons, finely crushed" }, { "line_type": "ul", "section": "Ingredients", "text": "Melted butter" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp grated Parmesan cheese" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp freshly-ground black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp cayenne pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Olive oil" }, { "line_type": "ol", "section": "Procedure", "text": "Combine salt, cayenne, pepper, croûtons, and cheese. Set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Coat fish with melted butter. Dredge both sides in cheese mixture. Let rest 2–3 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Dip fish in olive oil. Place on a shallow roasting pan and bake in a 400°F oven for 11–12 minutes or until fish is opaque and flakes easily when tested with a fork." }, { "line_type": "ol", "section": "Procedure", "text": "Serve warm." } ], "title": "Parmesan Encrusted Tilapia", "url": "https://en.wikibooks.org/wiki/Cookbook:Parmesan_Encrusted_Tilapia" }

{ "infobox": { "category": "/wiki/Category:Sauce_recipes", "difficulty": 2, "servings": null, "time": "30 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Parson's sauce is a light sauce that can be used for a number of chicken and vegetable 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 lemon, zest removed" }, { "line_type": "ul", "section": "Ingredients", "text": "2–3 pickled cucumbers" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp butter" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "20 g plain flour" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tsp catsup (ketchup)" }, { "line_type": "ol", "section": "Procedure", "text": "Chop lemon-peel and pickled cucumbers very fine. Mix in all remaining ingredients." }, { "line_type": "ol", "section": "Procedure", "text": "Transfer to a saucepan, and simmer for 10–15 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Use or serve." } ], "title": "Parson's Sauce (Hartshorne)", "url": "https://en.wikibooks.org/wiki/Cookbook:Parson%27s_Sauce_(Hartshorne)" }

{ "infobox": { "category": "/wiki/Category:Snack_recipes", "difficulty": 1, "servings": "24 servings (½ cup each)", "time": "Prep: 15 minutesTotal: 1 hr 15 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Party mix is a great recipe for when you have company over. It stores great in a sealed container, and if you're not too picky you can keep it out overnight. Adjust seasonings to your preference." }, { "line_type": "ul", "section": "Ingredients", "text": "6 tablespoons butter or margarine" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons Worcestershire sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "1½ teaspoons seasoned salt" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ teaspoon garlic powder" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon onion powder" }, { "line_type": "ul", "section": "Ingredients", "text": "3 cups (360g) corn cereal squares" }, { "line_type": "ul", "section": "Ingredients", "text": "3 cups (360g) rice cereal squares" }, { "line_type": "ul", "section": "Ingredients", "text": "3 cups (360g) wheat cereal squares" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (100g) mixed nuts" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (120g) bite-size pretzels" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (120g) garlic-flavor bite-size bagel chips or regular-size bagel chips, broken into 1-inch pieces" }, { "line_type": "ol", "section": "Procedure", "text": "Heat oven to 250°F (120°C)." }, { "line_type": "ol", "section": "Procedure", "text": "In an ungreased large roasting pan, melt butter in oven." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in seasonings." }, { "line_type": "ol", "section": "Procedure", "text": "Gradually stir in remaining ingredients until evenly coated." }, { "line_type": "ol", "section": "Procedure", "text": "Bake for 1 hour, stirring every 15 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Spread on paper towels to cool, about 15 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Store in airtight container." }, { "line_type": "ol", "section": "Procedure", "text": "In large microwavable bowl, microwave butter uncovered on high about 40 seconds or until melted." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in seasonings." }, { "line_type": "ol", "section": "Procedure", "text": "Gradually stir in remaining ingredients until evenly coated." }, { "line_type": "ol", "section": "Procedure", "text": "Microwave uncovered on high 5–6 minutes, thoroughly stirring every 2 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Spread on paper towels to cool." }, { "line_type": "ol", "section": "Procedure", "text": "Store in airtight container." } ], "title": "Party Mix", "url": "https://en.wikibooks.org/wiki/Cookbook:Party_Mix" }

{ "infobox": { "category": "/wiki/Category:Corn_recipes", "difficulty": 1, "servings": null, "time": "4–5 hours" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Pashofa is a Chickasaw main dish which is still eaten. Hogs are not native to the Americas, but they escaped and became feral from De Soto's expedition." }, { "line_type": "ul", "section": "Ingredients", "text": "900 g (2 lb) of dried Pashofa (hominy) corn" }, { "line_type": "ul", "section": "Ingredients", "text": "450 g (1 lb) cubed pork chops" }, { "line_type": "ol", "section": "Procedure", "text": "Rinse the corn a number of times; pick out floating hulls." }, { "line_type": "ol", "section": "Procedure", "text": "Put rinsed corn into a nice, large pot and add enough water to cover by 3–4 inches (7.5–10 cm)." }, { "line_type": "ol", "section": "Procedure", "text": "Bring corn to a boil and put the pork into the pot." }, { "line_type": "ol", "section": "Procedure", "text": "Turn stove down to medium-low and simmer for 2–3 hours. Stir occasionally to avoid scorching. You may have to add water as it boils away." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Some people like it thick like stew; some people like it thin like soup with lots of juice." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "This is an unsalted, bland dish if you just use pork chops. If you like salt and pepper, you will want to put it on after cooking." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Bacon with grease is sometimes used instead of pork chops." } ], "title": "Pashofa (Chickasaw Pork and Corn)", "url": "https://en.wikibooks.org/wiki/Cookbook:Pashofa_(Chickasaw_Pork_and_Corn)" }

{ "infobox": { "category": "/wiki/Category:Cake_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "This is like a coffee cake and can be served as dessert or a snack. It uses no flour and is therefore kosher for Passover." }, { "line_type": "ul", "section": "Ingredients", "text": "3 eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ cup white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "⅓ cup oil" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ cup matzo cake meal" }, { "line_type": "ul", "section": "Ingredients", "text": "5 apples, peeled and sliced (Granny Smiths are best)" }, { "line_type": "ul", "section": "Ingredients", "text": "⅓ cup chopped walnuts" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tsp ground cinnamon" }, { "line_type": "ol", "section": "Procedure", "text": "In a medium-sized mixing bowl, beat the eggs with the sugar and oil until the mixture is light." }, { "line_type": "ol", "section": "Procedure", "text": "Add the cake meal and mix well." }, { "line_type": "ol", "section": "Procedure", "text": "Pour half of the mixture into a lightly-greased 8–9-inch square baking pan." }, { "line_type": "ol", "section": "Procedure", "text": "Distribute half the apples over the batter." }, { "line_type": "ol", "section": "Procedure", "text": "Pour the remaining batter over the apples, and cover with the remaining apples." }, { "line_type": "ol", "section": "Procedure", "text": "Combine topping ingredients in a small bowl; sprinkle over the apples." }, { "line_type": "ol", "section": "Procedure", "text": "Bake in a preheated 350°F oven for approximately 1 ½ hours." } ], "title": "Passover Apple Cake", "url": "https://en.wikibooks.org/wiki/Cookbook:Passover_Apple_Cake" }

{ "infobox": { "category": "/wiki/Category:Cake_recipes", "difficulty": 3, "servings": "12", "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "This carrot almond cake is kosher for Passover since it uses matzo meal instead of wheat flour." }, { "line_type": "ul", "section": "Ingredients", "text": "Matzo cake meal (for pan)" }, { "line_type": "ul", "section": "Ingredients", "text": "4 eggs, separated and at room temperature" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup light brown sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1½ cup finely grated carrot" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon vanilla (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ teaspoon salt" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup toasted almonds, finely grated" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tablespoons fine-ground matzo meal" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon cinnamon" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat the oven to 350°F." }, { "line_type": "ol", "section": "Procedure", "text": "Grease the bottom of an 8-inch springform pan, and lightly dust with almond meal." }, { "line_type": "ol", "section": "Procedure", "text": "Whip egg yolks and brown sugar in a large bowl with an electric mixer until thick and light (about 5 minutes). A slowly-dissolving ribbon should form when the beaters are lifted." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in carrots and vanilla." }, { "line_type": "ol", "section": "Procedure", "text": "Clean and dry the beater. Whip the egg whites with the salt until soft peaks form." }, { "line_type": "ol", "section": "Procedure", "text": "Gradually add the granulated sugar and beat until the egg whites make firm peaks." }, { "line_type": "ol", "section": "Procedure", "text": "Gently fold the whites into the egg yolk mixture." }, { "line_type": "ol", "section": "Procedure", "text": "Combine the almonds, matzo meal, and cinnamon. Fold gently into the egg mixture." }, { "line_type": "ol", "section": "Procedure", "text": "Turn the batter into prepared pan, smoothing the top." }, { "line_type": "ol", "section": "Procedure", "text": "Bake until tester comes out clean (about 1 hour)." }, { "line_type": "ol", "section": "Procedure", "text": "Immediately run a knife around the edges, then leave to cool in the pan on a rack." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from the springform pan." } ], "title": "Passover Carrot Almond Cake", "url": "https://en.wikibooks.org/wiki/Cookbook:Passover_Carrot_Almond_Cake" }

{ "infobox": { "category": "/wiki/Category:Dessert_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 cup hazelnuts" }, { "line_type": "ul", "section": "Ingredients", "text": "6 ounces semisweet or bittersweet chocolate" }, { "line_type": "ul", "section": "Ingredients", "text": "5 ½ tablespoons (125 g) unsalted margarine" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tablespoon potato flour or rice flour" }, { "line_type": "ul", "section": "Ingredients", "text": "4 eggs, room temperature" }, { "line_type": "ul", "section": "Ingredients", "text": "1 egg white, room temperature" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup granulated sugar" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat oven to 350°F and roast hazelnuts for about 15 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Rub to remove skin and allow nuts to cool." }, { "line_type": "ol", "section": "Procedure", "text": "Coarsely chop nuts and 2 ounces of chocolate into small chips and set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Grease a 9x5-inch loaf pan with ½ tablespoon of the margarine and dust lightly with potato flour." }, { "line_type": "ol", "section": "Procedure", "text": "Place remaining chocolate, broken into small pieces, in top of double boiler." }, { "line_type": "ol", "section": "Procedure", "text": "Cover and place over simmering water until melted." }, { "line_type": "ol", "section": "Procedure", "text": "Gradually whisk in margarine until smooth and evenly mixed; set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Whip egg yolks, while adding sugar slowly until pale and thick (about 10 minutes)." }, { "line_type": "ol", "section": "Procedure", "text": "Pour in cooled chocolate, beating until thoroughly combined; set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Whip the 5 egg whites at high speed until stiff." }, { "line_type": "ol", "section": "Procedure", "text": "With a rubber spatula, fold half the nuts, the chocolate chips and a quarter of the egg whites into the chocolate mixture." }, { "line_type": "ol", "section": "Procedure", "text": "Repeat with another quarter of the whites and the remaining nuts." }, { "line_type": "ol", "section": "Procedure", "text": "Reverse the process, pouring chocolate over the remaining egg-whites." }, { "line_type": "ol", "section": "Procedure", "text": "Gently fold the two mixtures together until uniform throughout." }, { "line_type": "ol", "section": "Procedure", "text": "Pour the batter into the pan" }, { "line_type": "ol", "section": "Procedure", "text": "Bake in the center of the oven for about 55 minutes or until a cake tester comes out dry." }, { "line_type": "ol", "section": "Procedure", "text": "Allow to cool. Loosen sides with a knife before removing cake." } ], "title": "Passover Hazelnut Chocolate Loaf", "url": "https://en.wikibooks.org/wiki/Cookbook:Passover_Hazelnut_Chocolate_Loaf" }

{ "infobox": { "category": "/wiki/Category:Dessert_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "This Passover hazelnut loaf cake is kosher for Passover and tastes like Nutella without the chocolate!" }, { "line_type": "ul", "section": "Ingredients", "text": "5 eggs, separated" }, { "line_type": "ul", "section": "Ingredients", "text": "½ lb shelled blanched hazelnuts" }, { "line_type": "ul", "section": "Ingredients", "text": "1 scant cup white granulated sugar" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat the oven to 350 °F (180 °C)." }, { "line_type": "ol", "section": "Procedure", "text": "Grind the hazelnuts to in a food processor until fine. You should have about 3½ cups." }, { "line_type": "ol", "section": "Procedure", "text": "Whip sugar and egg yolks until light yellow." }, { "line_type": "ol", "section": "Procedure", "text": "Whip the whites until soft peaks form." }, { "line_type": "ol", "section": "Procedure", "text": "Fold the ground nuts and the egg whites into the egg yolk mixture." }, { "line_type": "ol", "section": "Procedure", "text": "Pour into a shallow wide-brimmed oven-safe dish." }, { "line_type": "ol", "section": "Procedure", "text": "Bake for 30 minutes until the surface is golden brown." } ], "title": "Passover Hazelnut Loaf Cake", "url": "https://en.wikibooks.org/wiki/Cookbook:Passover_Hazelnut_Loaf_Cake" }

{ "infobox": { "category": "/wiki/Category:Dessert_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "5 eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup matzah meal" }, { "line_type": "ul", "section": "Ingredients", "text": "Orange extract" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup ground walnuts" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat oven to 350°F." }, { "line_type": "ol", "section": "Procedure", "text": "Beat eggs and add sugar, mix." }, { "line_type": "ol", "section": "Procedure", "text": "Mix in oil and add matzah meal." }, { "line_type": "ol", "section": "Procedure", "text": "Add walnuts and mix." }, { "line_type": "ol", "section": "Procedure", "text": "Add orange extract generously and mix." }, { "line_type": "ol", "section": "Procedure", "text": "Pour into 9-inch cake pan." }, { "line_type": "ol", "section": "Procedure", "text": "Bake for 30–40 minutes in the preheated oven." } ], "title": "Passover Orange Walnut Cake", "url": "https://en.wikibooks.org/wiki/Cookbook:Passover_Orange_Walnut_Cake" }

{ "infobox": { "category": "/wiki/Category:Pasta_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Pasta alla gricia is an Italian pasta dish, typical of Rome. The preparation is very simple and quick. There are several versions of the recipe but they are all very similar." }, { "line_type": "ul", "section": "Ingredients", "text": "3 tbsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "400 g pasta (rigatoni or spaghetti)" }, { "line_type": "ul", "section": "Ingredients", "text": "200–300 g guanciale, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Pecorino romano, grated" }, { "line_type": "ul", "section": "Ingredients", "text": "Black pepper" }, { "line_type": "ol", "section": "Procedure", "text": "Heat water and salt in a pot until it starts boiling." }, { "line_type": "ol", "section": "Procedure", "text": "Add the pasta, and cook until al dente." }, { "line_type": "ol", "section": "Procedure", "text": "Cook the guanciale in a frying pan until fat melts almost completely." }, { "line_type": "ol", "section": "Procedure", "text": "Add the cooked pasta to the guanciale pan, and fry for 2 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Add grated pecorino romano and black pepper to the frying pan, and toss to blend the ingredients." } ], "title": "Pasta alla Gricia (Pasta with Guanciale)", "url": "https://en.wikibooks.org/wiki/Cookbook:Pasta_alla_Gricia_(Pasta_with_Guanciale)" }

{ "infobox": { "category": "/wiki/Category:Soup_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Pasta and bean soup (pasta fagioli) is a true classical Italian peasant dish, again overcomplicated all too often by highfallutin' chefs. But made properly, with simple ingredients, and maybe left to infuse in the pot for 24 hours, you have one of the most delicious and hearty soups imaginable." }, { "line_type": "ul", "section": "Ingredients", "text": "1 large dash of premium olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 glass of dry white wine" }, { "line_type": "ul", "section": "Ingredients", "text": "5 cloves of garlic, peeled and chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1 onion, peeled and chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "4 very red tomatoes, chopped finely or one tin (235 g) chopped tomatoes" }, { "line_type": "ul", "section": "Ingredients", "text": "3 large squeezes of Italian tomato purée" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cans (235 g) borlotti beans" }, { "line_type": "ul", "section": "Ingredients", "text": "1 handful of fresh, chopped spinach (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 sprig of rosemary about 3 inches long" }, { "line_type": "ul", "section": "Ingredients", "text": "1 large handful of chopped parsley" }, { "line_type": "ul", "section": "Ingredients", "text": "1 ½ litres water" }, { "line_type": "ul", "section": "Ingredients", "text": "2 chicken stock cubes" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pinch of salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 large pinch of freshly ground pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "1 large pinch of cayenne pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "5 handfuls of pasta shells or penne" }, { "line_type": "ul", "section": "Ingredients", "text": "100 ml single fresh cream (optional)" }, { "line_type": "ol", "section": "Procedure", "text": "Heat the olive oil in the pan, add the chopped garlic and onions, and fry gently for about 3 minutes until translucent but not coloured. Add the cayenne pepper and mix well in the pan." }, { "line_type": "ol", "section": "Procedure", "text": "Add the glass of white wine and allow to evaporate slightly." }, { "line_type": "ol", "section": "Procedure", "text": "Add the water, the stock cubes, the tomato paste, pepper, salt, pasta, and the 2 tins of beans, and allow to simmer gently for as long as the pasta needs to cook (see packet) stirring occasionally." }, { "line_type": "ol", "section": "Procedure", "text": "Once the pasta is al dente, stop the cooking process, add the chopped parsley and the cream, and stir in well." }, { "line_type": "ol", "section": "Procedure", "text": "Add the rosemary sprig, and allow the whole thing to infuse for about 2 hours." }, { "line_type": "ol", "section": "Procedure", "text": "Buon appetito Wikibookians!" }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Add a small piece of Parmesan rind to the pot once you have added the water. Take it out once you are ready to serve the soup. This adds a parmesany taste to the soup!!" }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The soup should be quite thick, but if it is not thick enough, take some of the soup out of the pot (preferably excluding any pasta) and blend it. Return the blended mixture to the soup to thicken." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "This soup can be adjusted by the addition of extra beans, extra pasta, to suit your individual taste. As a general rule the pasta should form about 40% of the soup." } ], "title": "Pasta and Bean Soup", "url": "https://en.wikibooks.org/wiki/Cookbook:Pasta_and_Bean_Soup" }

{ "infobox": { "category": "/wiki/Category:Pasta_recipes", "difficulty": 2, "servings": "6", "time": "2–3 hours" }, "text_lines": [ { "line_type": "p", "section": null, "text": "There are as many ways of preparing pasta e fagioli (or basta fazool if you come from southern Italy) as there are Italians. In 1940's Brooklyn, all the Italians would have it every Friday night because it is meatless. Usually it is a soup dominated by tomatoes. This recipe, in contrast, is the consistency of a stew, and is dominated by the umami flavor." }, { "line_type": "ul", "section": "Ingredients", "text": "1 pound dried white beans" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 whole clove of garlic, unshelled" }, { "line_type": "ul", "section": "Ingredients", "text": "1 bay leaf" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon or more crushed or ground hot red pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh parsley" }, { "line_type": "ul", "section": "Ingredients", "text": "½ pound small diameter macaroni (whole wheat is best)" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ol", "section": "Procedure", "text": "Put washed beans in salted water (3 parts to 1 part beans)." }, { "line_type": "ol", "section": "Procedure", "text": "Soak overnight OR bring to boil, boil 2 minutes and let stand, covered, for 1 hour." }, { "line_type": "ol", "section": "Procedure", "text": "Do not drain beans, but bring to a boil." }, { "line_type": "ol", "section": "Procedure", "text": "Skim off foam and add oil, garlic and bay leaf." }, { "line_type": "ol", "section": "Procedure", "text": "Simmer for about 2 hours, or until tender." }, { "line_type": "ol", "section": "Procedure", "text": "Cook pasta for 6–7 minutes, but don't let it get too soft." }, { "line_type": "ol", "section": "Procedure", "text": "Drain pasta and save some of the water." }, { "line_type": "ol", "section": "Procedure", "text": "Stir pasta and red pepper into beans and simmer until pasta is al dente, adding some of the saved water if necessary." }, { "line_type": "ol", "section": "Procedure", "text": "Garnish with red pepper to taste and parsley." }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "Use whichever sort of beans is the favorite in your neighborhood and likely to be freshest. In Southern California that would be pinto beans; in the deep South, black-eyed peas or perhaps butter beans. Garbanzos might be good. Navy beans are always safe." }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "Use the best grade of olive oil you can get." }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "With a salad and some red wine this is a hearty meal, and can be eaten the next day, cold or reheated." } ], "title": "Pasta and Bean Soup (Pasta e Fagioli)", "url": "https://en.wikibooks.org/wiki/Cookbook:Pasta_and_Bean_Soup_(Pasta_e_Fagioli)" }

{ "infobox": { "category": "/wiki/Category:Pasta_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "This recipe for pastitsio has been improved on over the generations. The reason why this is cooked on the stove top & only browned in the oven is that in Greek villages there was a shared village oven. So dishes like these were popular as they could be browned after the bread had been baked." }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "2 medium onions, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "750 g minced meat" }, { "line_type": "ul", "section": "Ingredients", "text": "400–450 g canned chopped tomatoes" }, { "line_type": "ul", "section": "Ingredients", "text": "⅓ cup tomato paste" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup water" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup dry white wine" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon beef stock powder" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon cinnamon powder" }, { "line_type": "ul", "section": "Ingredients", "text": "1 egg, beaten lightly" }, { "line_type": "ul", "section": "Ingredients", "text": "100 g butter" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup plain flour" }, { "line_type": "ul", "section": "Ingredients", "text": "3½ cups milk" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup grated fresh Parmesan cheese" }, { "line_type": "ul", "section": "Ingredients", "text": "2 egg yolks" }, { "line_type": "ul", "section": "Ingredients", "text": "250 g macaroni pasta (or Greek pastitsio noodles)" }, { "line_type": "ul", "section": "Ingredients", "text": "2 eggs, beaten lightly" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ cup grated fresh Parmesan or Feta cheese" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons stale breadcrumbs" }, { "line_type": "ul", "section": "Equipment", "text": "2.5-litre (10-cup) baking dish (metal, glass or ceramic are fine)" }, { "line_type": "ul", "section": "Equipment", "text": "2 large saucepans for meat sauce and pasta" }, { "line_type": "ul", "section": "Equipment", "text": "1 medium-to-large saucepan for Bechamel sauce" }, { "line_type": "ol", "section": "Procedure", "text": "Heat olive oil in pan. Add the chopped onions and sauté until translucent." }, { "line_type": "ol", "section": "Procedure", "text": "Add the minced meat, and cook until well browned." }, { "line_type": "ol", "section": "Procedure", "text": "Add the chopped canned tomatoes, liquid and all." }, { "line_type": "ol", "section": "Procedure", "text": "Add the tomato paste, water, wine, beef stock powder, and cinnamon powder. Simmer uncovered until it becomes thick in consistency." }, { "line_type": "ol", "section": "Procedure", "text": "Once thick transfer into a mixing bowl to cool." }, { "line_type": "ol", "section": "Procedure", "text": "Once cool, stir in egg." }, { "line_type": "ol", "section": "Procedure", "text": "Melt the butter in pan." }, { "line_type": "ol", "section": "Procedure", "text": "Add the flour, and stir well over heat until bubbling." }, { "line_type": "ol", "section": "Procedure", "text": "Remove pan from heat, and gradually add the milk. The mixture will become thick and will then thin again." }, { "line_type": "ol", "section": "Procedure", "text": "Return pan to heat, and cook until sauce bubbles then thickens." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in Parmesan cheese until melted and smooth." }, { "line_type": "ol", "section": "Procedure", "text": "Transfer to mixing bowl and cool slightly." }, { "line_type": "ol", "section": "Procedure", "text": "Mix in the egg yolks." }, { "line_type": "ol", "section": "Procedure", "text": "Boil the pasta as per directions on packet until tender." }, { "line_type": "ol", "section": "Procedure", "text": "Drain pasta, and transfer to mixing bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Mix the hot pasta with the Parmesan cheese and eggs." }, { "line_type": "ol", "section": "Procedure", "text": "Grease baking dish." }, { "line_type": "ol", "section": "Procedure", "text": "Press pasta mix into base of pan." }, { "line_type": "ol", "section": "Procedure", "text": "Top pasta mix with the meat sauce." }, { "line_type": "ol", "section": "Procedure", "text": "Pour the Bechamel sauce over the meat sauce, then smooth the top." }, { "line_type": "ol", "section": "Procedure", "text": "Sprinkle the breadcrumbs over the top." }, { "line_type": "ol", "section": "Procedure", "text": "In a preheated oven, bake at 180°C (350°F) for 1 hour until golden brown." }, { "line_type": "ol", "section": "Procedure", "text": "Let rest for at least 10 minutes before serving." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "To avoid a large clean up at the end, just reuse the same saucepan." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Leftovers freeze well, so it is a great freezer cooking dish." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "It is a good idea to start your meat sauce first as this needs to cool before you can begin construction." } ], "title": "Pasta Casserole (Pastitsio)", "url": "https://en.wikibooks.org/wiki/Cookbook:Pasta_Casserole_(Pastitsio)" }

{ "infobox": { "category": "/wiki/Category:Pasta_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "This recipe for pasta alla gorgonzola was originally contributed by Peterkirchem in 2007." }, { "line_type": "ul", "section": "Ingredients", "text": "500 g the strongest Mountain or Valley Gorgonzola cheese you can buy" }, { "line_type": "ul", "section": "Ingredients", "text": "A few drops of olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "150 g ricotta cheese" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pinch of mixed herbs" }, { "line_type": "ul", "section": "Ingredients", "text": "Grated nutmeg" }, { "line_type": "ul", "section": "Ingredients", "text": "Zest of 1 lemon" }, { "line_type": "ul", "section": "Ingredients", "text": "1 glass of fresh milk" }, { "line_type": "ul", "section": "Ingredients", "text": "Penne or your favourite pasta" }, { "line_type": "ul", "section": "Ingredients", "text": "Water" }, { "line_type": "ol", "section": "Procedure", "text": "Put on the pasta to cook in plenty of salted water." }, { "line_type": "ol", "section": "Procedure", "text": "Add the drops of olive oil to a preferably cast-iron saucepan, and crumble the pieces of Gorgonzola into it, on a VERY low heat. The cheese will melt and become runny, at which point you should add the ricotta cheese and continue to melt until the whole lot becomes a sauce." }, { "line_type": "ol", "section": "Procedure", "text": "If the sauce remains too thick, add a little of the milk and heat up once again." }, { "line_type": "ol", "section": "Procedure", "text": "Grate in plenty of nutmeg and add the mixed herbs and leave to stand for a little while." }, { "line_type": "ol", "section": "Procedure", "text": "Once the pasta is cooked, drain well and tip into a mixing bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Add the Gorgonzola sauce and, using a wooden spoon, mix well." }, { "line_type": "ol", "section": "Procedure", "text": "Serve immediately, as with all pasta sauces." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Gorgonzola must be used—an alternative cheese will not do." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "A \"ridged\" pasta is the best for this recipe" } ], "title": "Pasta in Gorgonzola Cheese Sauce (Pasta Alla Gorgonzola)", "url": "https://en.wikibooks.org/wiki/Cookbook:Pasta_in_Gorgonzola_Cheese_Sauce_(Pasta_Alla_Gorgonzola)" }

{ "infobox": { "category": "/wiki/Category:Batter_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Pasta marinata (Italian for \"marinaded dough\") is a batter used when frying food. It is good for battering meat, fish, vegetables, or sweets which are to be fried in the Italian manner. The recipe is sourced from The Cook's Decameron: A Study In Taste, Containing Over Two Hundred Recipes For Italian Dishes from a project that puts out-of-copyright texts into the public domain. This is from a very old source and reflects the cooking at the turn of the 20th century. Update as necessary." }, { "line_type": "ul", "section": "Ingredients", "text": "2 ounces semolina flour" }, { "line_type": "ul", "section": "Ingredients", "text": "2 eggs, separated" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "2 ounces melted butter (or olive oil)" }, { "line_type": "ul", "section": "Ingredients", "text": "About 8 ounces water" }, { "line_type": "ol", "section": "Procedure", "text": "Mix the semolina flour, egg yolks, a little salt, and melted butter." }, { "line_type": "ol", "section": "Procedure", "text": "Add the water so as to form a liquid substance." }, { "line_type": "ol", "section": "Procedure", "text": "Whip the egg whites to soft peaks, and fold into the batter." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If for meat or vegetables add a few drops of vinegar or a little lemon juice." } ], "title": "Pasta Marinata", "url": "https://en.wikibooks.org/wiki/Cookbook:Pasta_Marinata" }

{ "infobox": { "category": "/wiki/Category:Pasta_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Pasta romanov is an easy recipe that can be whipped up in about 15 minutes from minimal ingredients for maximum style." }, { "line_type": "ul", "section": "Ingredients", "text": "Pasta (taglietelli, spaghetti, or angel hair preferred)" }, { "line_type": "ul", "section": "Ingredients", "text": "Mascarpone cheese (or similar mild cheese like ricotta)" }, { "line_type": "ul", "section": "Ingredients", "text": "Tomato purée (paste)" }, { "line_type": "ul", "section": "Ingredients", "text": "Vodka" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp caviar (or lumpfish roe)" }, { "line_type": "ul", "section": "Ingredients", "text": "Whole lemon" }, { "line_type": "ol", "section": "Procedure", "text": "Boil a pot of salted water, add the pasta, and cook until al dente. Drain." }, { "line_type": "ol", "section": "Procedure", "text": "Melt the cheese (do not overheat) and stir in a little tomato puree to turn it salmon pink." }, { "line_type": "ol", "section": "Procedure", "text": "Add a slug (a couple tablespoons) of vodka to the melted cheese." }, { "line_type": "ol", "section": "Procedure", "text": "Add caviar to the cheese and toss the drained pasta in it to coat." }, { "line_type": "ol", "section": "Procedure", "text": "Cut lemon into wedges and use as garnish with a teaspoon or two of caviar." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with champagne or crisp white wine." } ], "title": "Pasta Romanov", "url": "https://en.wikibooks.org/wiki/Cookbook:Pasta_Romanov" }

{ "infobox": { "category": "/wiki/Category:Pasta_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Pasta salad is a cold dish consisting of cooked pasta, vegetables, and additional ingredients. This version contains chicken and egg. Ingredient quantities will depend on personal taste." }, { "line_type": "ul", "section": "Ingredients", "text": "Carrots, peeled and sliced thin or shredded" }, { "line_type": "ul", "section": "Ingredients", "text": "Cucumber" }, { "line_type": "ul", "section": "Ingredients", "text": "Rotini pasta, boiled and drained" }, { "line_type": "ul", "section": "Ingredients", "text": "Canned kidney beans, drained and rinsed" }, { "line_type": "ul", "section": "Ingredients", "text": "Canned green peas, drained and rinsed" }, { "line_type": "ul", "section": "Ingredients", "text": "Canned sweet corn, drained and rinsed" }, { "line_type": "ul", "section": "Ingredients", "text": "Canned baked beans" }, { "line_type": "ul", "section": "Ingredients", "text": "Hard-boiled eggs, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "Cooked chicken, cubed" }, { "line_type": "ul", "section": "Ingredients", "text": "Ranch dressing" }, { "line_type": "ul", "section": "Ingredients", "text": "Mayonnaise" }, { "line_type": "ul", "section": "Ingredients", "text": "Ketchup" }, { "line_type": "ol", "section": "Procedure", "text": "Peel the cucumber and cut in half. Scoop out the seeds and discard them. Dice the cucumber." }, { "line_type": "ol", "section": "Procedure", "text": "Combine the cucumber and carrots. Add the drained pasta, kidney beans, peas, corn, baked beans, eggs, and chicken. Toss to mix." }, { "line_type": "ol", "section": "Procedure", "text": "Mix in ranch dressing, mayonnaise, and ketchup to taste." }, { "line_type": "ol", "section": "Procedure", "text": "Allow to chill a few hours before serving." } ], "title": "Pasta Salad with Chicken", "url": "https://en.wikibooks.org/wiki/Cookbook:Pasta_Salad_with_Chicken" }

{ "infobox": { "category": "/wiki/Category:Soup_recipes", "difficulty": 1, "servings": "6", "time": "½ hour" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 quart vegetable broth" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup carrots, in tiny cubes (the size of small peas)" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup diced zucchini" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup diced yellow crooked-neck squash" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup baby corn, ¼-inch pieces (or ¼ cup frozen corn—see notes)" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup small peas (frozen—see notes)" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup minced firm tofu" }, { "line_type": "ul", "section": "Ingredients", "text": "1–1½ cups cooked small pasta (see notes)" }, { "line_type": "ol", "section": "Procedure", "text": "Bring broth to boil in a medium-sized saucepan." }, { "line_type": "ol", "section": "Procedure", "text": "Add carrots, and lower the heat to a simmer." }, { "line_type": "ol", "section": "Procedure", "text": "Cook for 5 minutes, or until carrots are just tender." }, { "line_type": "ol", "section": "Procedure", "text": "Add zucchini, squash, and corn." }, { "line_type": "ol", "section": "Procedure", "text": "Simmer for 5 minutes, then stir in peas, tofu, and cooked pasta." }, { "line_type": "ol", "section": "Procedure", "text": "Simmer just a couple of minutes longer." }, { "line_type": "ol", "section": "Procedure", "text": "Serve hot (or very warm) in small bowl with small spoons." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Use small pasta (alphabets, little circles, little stars, and/or orzo) to delight kids!" }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Cook pasta and store in water, covered, in the refrigerator until use. Drain well to add to the hot broth." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Frozen vegetables can be added to the broth frozen." } ], "title": "Pasta Soup for Kids", "url": "https://en.wikibooks.org/wiki/Cookbook:Pasta_Soup_for_Kids" }

{ "infobox": { "category": "/wiki/Category:Pasta_recipes", "difficulty": 1, "servings": "4", "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "From the contributing author:" }, { "line_type": "blockquote", "section": null, "text": "\"I invented this recipe for children and vegetarians as it combines ingredients that they seem to love. It is also excruciatingly easy to make, and it's very tasty. The ingredients, all \"good\" ingredients, can normally be obtained in any food outlet—not necessarily a supermarket—so it is good for \"last minute\" and, lastly, it needs only one pan to cook.\"" }, { "line_type": "ul", "section": "Ingredients", "text": "4 mugfuls of your favourite dried pasta" }, { "line_type": "ul", "section": "Ingredients", "text": "400 g plain Philadelphia-brand cream cheese" }, { "line_type": "ul", "section": "Ingredients", "text": "410 g tinned sweetcorn" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tin of tuna of equal size to the sweet corn" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tsp of pesto" }, { "line_type": "ul", "section": "Ingredients", "text": "A little ground pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Olive oil" }, { "line_type": "ol", "section": "Procedure", "text": "Put the pasta on to boil in copious amounts of water with a little salt and a drop of olive oil added." }, { "line_type": "ol", "section": "Procedure", "text": "In a mixing bowl combine all the rest of the ingredients." }, { "line_type": "ol", "section": "Procedure", "text": "When the pasta is cooked, drain through a colander and add to the bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Stir through, so that everything becomes well coated." }, { "line_type": "ol", "section": "Procedure", "text": "Serve immediately." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "This dish is equally delicious as a cold pasta salad, so make plenty of it for lunch, and have it cold for dinner." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Please bear in mind that Italians will always thoroughly mix up the pasta and the sauce in a large bowl before serving." } ], "title": "Pasta with Corn and Tuna", "url": "https://en.wikibooks.org/wiki/Cookbook:Pasta_with_Corn_and_Tuna" }

{ "infobox": { "category": "/wiki/Category:Pasta_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "This dish contains pasta and chopped hot dogs, baked in an oven. If fresh pasta is used for this recipe, the amount of pasta must be doubled." }, { "line_type": "ul", "section": "Ingredients", "text": "200 g pasta (can be reduced)" }, { "line_type": "ul", "section": "Ingredients", "text": "300 g hot dogs, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1 leek, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1 red bell pepper, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "350 g maize corn (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "4 eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "2 dl milk" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp black pepper" }, { "line_type": "ol", "section": "Procedure", "text": "Boil and drain the pasta according to directions on package." }, { "line_type": "ol", "section": "Procedure", "text": "Combine pasta, hot dogs, red pepper, and maize corn in a baking dish." }, { "line_type": "ol", "section": "Procedure", "text": "Whisk the eggs and milk together, and season as needed with salt and pepper." }, { "line_type": "ol", "section": "Procedure", "text": "Pour the egg mixture over the dry ingredients, and bake everything together in a 200–225°C oven for 25–35 minutes." } ], "title": "Pasta with Hot Dogs", "url": "https://en.wikibooks.org/wiki/Cookbook:Pasta_with_Hot_Dogs" }

{ "infobox": { "category": "/wiki/Category:Pasta_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 pound (450 g) dried pasta" }, { "line_type": "ul", "section": "Ingredients", "text": "6 ounces (170 g) pancetta, diced small" }, { "line_type": "ul", "section": "Ingredients", "text": "1 head (~500 g / 1.1 pound) cauliflower, cut into florets" }, { "line_type": "ul", "section": "Ingredients", "text": "4 cloves of garlic, sliced thin" }, { "line_type": "ul", "section": "Ingredients", "text": "1 can (14 ounces / 400 g) diced tomatoes, drained" }, { "line_type": "ul", "section": "Ingredients", "text": "Red pepper flakes" }, { "line_type": "ul", "section": "Ingredients", "text": "3 egg yolks" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup (60 g / 2.1 ounces) grated Pecorino Romano cheese" }, { "line_type": "ul", "section": "Ingredients", "text": "Chopped parsley, additional grated Pecorino Romano cheese" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper to taste" }, { "line_type": "ol", "section": "Procedure", "text": "Bring 4 quarts of water to a boil. Add cauliflower to boiling water and cook for 4 minutes. Transfer cauliflower to an ice bath, but do not discard the cooking water." }, { "line_type": "ol", "section": "Procedure", "text": "Heat 2 tablespoons extra-virgin olive oil over medium-high heat in a large pan. Once hot, add the diced pancetta, and begin to brown." }, { "line_type": "ol", "section": "Procedure", "text": "Once pancetta begins to brown, add pasta to boiling water." }, { "line_type": "ol", "section": "Procedure", "text": "After pancetta is almost completely browned, reduce heat to medium and add the garlic and red pepper flakes. Sauté until garlic begins to turn golden, and then add the cauliflower and the drained diced tomatoes and toss to heat through. Add ¼ cup of the pasta water, as well as salt and pepper." }, { "line_type": "ol", "section": "Procedure", "text": "While pasta is finishing cooking, beat the egg yolks, grated cheese, salt and pepper until smooth." }, { "line_type": "ol", "section": "Procedure", "text": "When the pasta is about 2 minutes away from being al dente, drain." }, { "line_type": "ol", "section": "Procedure", "text": "Lower the heat on the sauce to low and add the pasta to the sauce and toss to combine. Once combined, pour on the egg yolk mixture and quickly toss the pasta to coat it with the mixture (the egg yolks should coat the pasta, and not scramble)." }, { "line_type": "ol", "section": "Procedure", "text": "Once heated through, remove to serving bowl or individual plates and garnish with the chopped parsley and additional cheese." } ], "title": "Pasta with Pancetta and Cauliflower", "url": "https://en.wikibooks.org/wiki/Cookbook:Pasta_with_Pancetta_and_Cauliflower" }

{ "infobox": { "category": "/wiki/Category:Pasta_recipes", "difficulty": 3, "servings": "4", "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "2 large red bell peppers" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tsp olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup red wine" }, { "line_type": "ul", "section": "Ingredients", "text": "1–2 cloves garlic" }, { "line_type": "ul", "section": "Ingredients", "text": "Basil to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Oregano to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "4 oz (115 g) goat cheese (e.g. bouchon, crottin, or generic chevre)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 lb (450 g) pasta" }, { "line_type": "ul", "section": "Ingredients", "text": "Tabasco sauce, to taste" }, { "line_type": "ol", "section": "Procedure", "text": "Skin and finely chop or process the red peppers." }, { "line_type": "ol", "section": "Procedure", "text": "Place chopped peppers in saucepan, and cover with water. Crush and add garlic." }, { "line_type": "ol", "section": "Procedure", "text": "Cover the pot and bring to a simmer. Stir in wine and olive oil." }, { "line_type": "ol", "section": "Procedure", "text": "Add basil, oregano, and Tabasco, stirring occasionally at simmer; allow sauce to begin cooking down." }, { "line_type": "ol", "section": "Procedure", "text": "While you're doing this, start boiling the pasta in salted water. Remember that the sauce just needs to take its sweet time to cook down." }, { "line_type": "ol", "section": "Procedure", "text": "Cut the rind from the goat cheese; you only want the inner part for this." }, { "line_type": "ol", "section": "Procedure", "text": "As soon as the pasta and sauce are ready, toss them and the goat cheese together in your serving dish. You have to do this fast, so the goat cheese will melt through the sauce and over the pasta. Stirring the goat cheese into the sauce could result in burned sauce." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "It might be advantageous to remove the Tabasco and instead skin and process some Peppadew or habañero chile peppers (no more than four peppadews, no more than one habañero) with the bell peppers. If you're going to do this, though, remember that when doing something which will get hot pepper juice on your hands, you wash your hands thoroughly with soap and water before touching your eyes." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "It might be an interesting experiment to add balsamic vinegar to the sauce when you add the wine." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "It might also be interesting to use half as much sweet white wine instead of the red wine and skip the spicy ingredients, and garnish with pine nuts." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If you're interested in a prettier-looking dish, peel and process a large carrot with the peppers." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Sausage would be a good accompaniment for this dish." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Use a traditional goat cheese, not a cow-style one" } ], "title": "Pasta with Red Pepper and Goat Cheese", "url": "https://en.wikibooks.org/wiki/Cookbook:Pasta_with_Red_Pepper_and_Goat_Cheese" }

{ "infobox": { "category": "/wiki/Category:Pasta_recipes", "difficulty": 1, "servings": "2", "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "¼ tsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "⅓ pound uncooked dried spaghetti" }, { "line_type": "ul", "section": "Ingredients", "text": "2–4 sausages" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp butter or oil" }, { "line_type": "ul", "section": "Ingredients", "text": "3–5 tbsp pasta sauce or ketchup" }, { "line_type": "ol", "section": "Procedure", "text": "Bring 2 liters water to a boil, and add salt." }, { "line_type": "ol", "section": "Procedure", "text": "Add the spaghetti to the boiling water, and cook for 3 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Add sausages to pasta, and boil for 5 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Drain water." }, { "line_type": "ol", "section": "Procedure", "text": "Add butter to the pasta, then mix in sauce or ketchup." }, { "line_type": "ol", "section": "Procedure", "text": "Serve." } ], "title": "Pasta with Sausage", "url": "https://en.wikibooks.org/wiki/Cookbook:Pasta_with_Sausage" }

{ "infobox": { "category": "/wiki/Category:Pasta_recipes", "difficulty": 1, "servings": "2", "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "¼ tsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "⅓ pound uncooked dried spaghetti" }, { "line_type": "ul", "section": "Ingredients", "text": "2 medium tomatoes, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1 medium cucumber, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "½ medium onion, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp butter or oil" }, { "line_type": "ul", "section": "Ingredients", "text": "3–5 tbsp pasta sauce or ketchup" }, { "line_type": "ol", "section": "Procedure", "text": "Bring 2 liters water to a boil with the salt." }, { "line_type": "ol", "section": "Procedure", "text": "Add spaghetti to boiling water. Cook for 4 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Add chopped tomatoes and cucumber to the boiling pasta. Boil for another 5 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Drain the water, add the butter or oil, and mix in the chopped onion." }, { "line_type": "ol", "section": "Procedure", "text": "Mix in sauce or ketchup, and serve." } ], "title": "Pasta with Vegetables", "url": "https://en.wikibooks.org/wiki/Cookbook:Pasta_with_Vegetables" }

{ "infobox": { "category": "/wiki/Category:Pasta_recipes", "difficulty": 3, "servings": "4", "time": "55–60 minutes" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 cup uncooked mostaccioli pasta" }, { "line_type": "ul", "section": "Ingredients", "text": "½ pound ground beef" }, { "line_type": "ul", "section": "Ingredients", "text": "2 Italian sausages, removed from casings" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons chopped onion" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons chopped green bell pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "1 clove minced garlic" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup chopped canned tomatoes," }, { "line_type": "ul", "section": "Ingredients", "text": "3 ounces tomato paste" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup water" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon dried basil leaves" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tablespoon chili powder" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon red pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon salt" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon dried oregano" }, { "line_type": "ul", "section": "Ingredients", "text": "1 dash of sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 dash of black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "1 egg, slightly beaten" }, { "line_type": "ul", "section": "Ingredients", "text": "8 ounces ricotta cheese" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup Parmesan cheese" }, { "line_type": "ol", "section": "Procedure", "text": "Cook mostaccioli until al dente in boiling salted water. Drain and set aside." }, { "line_type": "ol", "section": "Procedure", "text": "In skillet, combine meat, sausages, onion, green pepper and garlic. Cook while breaking up meat, until browned. Drain off fat." }, { "line_type": "ol", "section": "Procedure", "text": "To the meat, add all remaining ingredients, except egg and cheeses. Bring meat sauce to a boil. Reduce heat." }, { "line_type": "ol", "section": "Procedure", "text": "Cover and simmer for 15–20 minutes, stirring occasionally." }, { "line_type": "ol", "section": "Procedure", "text": "Combine egg and cheeses. To assemble, stir cooked pasta into meat sauce. Place half in buttered 1-quart baking dish." }, { "line_type": "ol", "section": "Procedure", "text": "Spread cheese mixture evenly over the top. cover with remaining pasta." }, { "line_type": "ol", "section": "Procedure", "text": "Bake, covered, at 350°F for 30–35 minutes or until cooked through." } ], "title": "Pasta, Meat and Cheese Casserole (Mostaccioli)", "url": "https://en.wikibooks.org/wiki/Cookbook:Pasta,_Meat_and_Cheese_Casserole_(Mostaccioli)" }

{ "infobox": { "category": "/wiki/Category:Dough_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "This page incorporates text from the public domain cookbook Household Cyclopedia by Henry Hartshorne." }, { "line_type": "ul", "section": "Ingredients", "text": "1 ounce white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pound fine flour" }, { "line_type": "ul", "section": "Ingredients", "text": "3 ounces butter" }, { "line_type": "ul", "section": "Ingredients", "text": "1 gill cream, boiling" }, { "line_type": "ol", "section": "Procedure", "text": "Combine the sugar and flour." }, { "line_type": "ol", "section": "Procedure", "text": "Make it into a stiff paste with the boiling cream and butter." }, { "line_type": "ol", "section": "Procedure", "text": "Work the dough well, and roll it very thinly." } ], "title": "Paste for Tarts", "url": "https://en.wikibooks.org/wiki/Cookbook:Paste_for_Tarts" }

{ "infobox": { "category": "/wiki/Category:Meat_recipes", "difficulty": 3, "servings": "8", "time": "Prep: 30 minutesBaking: 1 hour" }, "text_lines": [ { "line_type": "p", "section": null, "text": "A pasty (Cornish: pasti, hoggan, incorrectly written as pastie) is a type of pie, originally from Cornwall, in the United Kingdom. It is a baked savory pastry case traditionally filled with sliced meat and vegetables. The ingredients are uncooked before being placed in the unbaked pastry case. Pasties with traditional ingredients are specifically called Cornish pasties. Traditionally, pasties have a semicircular shape, achieved by folding a circular pastry sheet over the filling. The circular edge is then crimped to form a seal." }, { "line_type": "p", "section": null, "text": "This recipe is from Cornish Recipes, Ancient & Modern, 22nd Edition, The Cornwall Federation of Women's Institutes 1965. First collected & published by Edith Martin, Tregavethan, Truro, 1929, for The Cornwall F.of W. I." }, { "line_type": "ul", "section": "Ingredients", "text": "1 medium swede (rutabaga, yellow turnip) or similar root vegetable, peeled, cut into chunks, and then thinly sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "4 large potatoes, prepared same as the swede" }, { "line_type": "ul", "section": "Ingredients", "text": "4 medium onions, halved and thinly sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "2 pounds (900 g) beef round (skirt), sliced across the grain into roughly 1x2 cm strips" }, { "line_type": "ul", "section": "Ingredients", "text": "Pastry for Cornish Pasties" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp plain flour (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp milk (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper to taste" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat oven to 400°F 200°C Gas Mark 6." }, { "line_type": "ol", "section": "Procedure", "text": "Lightly dust the prepared meat in seasoned flour (optional but makes a thicker gravy of the enclosed juices)." }, { "line_type": "ol", "section": "Procedure", "text": "Divide the pastry into 4 equal portions. Roll each into circles." }, { "line_type": "ol", "section": "Procedure", "text": "Layer meat and vegetables on one half of each pastry circle to within 1 inch of the edge. Season generously." }, { "line_type": "ol", "section": "Procedure", "text": "Brush milk onto the edge of the pastry circles (optional)." }, { "line_type": "ol", "section": "Procedure", "text": "Bring the other half of the dough over the top of the mixture." }, { "line_type": "ol", "section": "Procedure", "text": "Pinch and twist to seal the dough around the edges." }, { "line_type": "ol", "section": "Procedure", "text": "Make a couple of small slashes in the top of the pastry to allow steam to escape." }, { "line_type": "ol", "section": "Procedure", "text": "Brush pasties with the remaining milk (optional)." }, { "line_type": "ol", "section": "Procedure", "text": "Use pastry trimmings to make the intended eater's initial(s) on one end of the pasty. This is the Cornish housewife's traditional way of making and identifying individual pasties to suit each family member e.g. less seasoning for young children or more meat for a hard-working son or anaemic daughter. Also, it enabled tin-miners and fishermen to identify their pasties if they had had to put them down somewhere half-eaten to attend to some urgent work." }, { "line_type": "ol", "section": "Procedure", "text": "Place the pasties on a lightly-greased baking tray (or a double thickness of aluminium foil directly onto the oven shelf)." }, { "line_type": "ol", "section": "Procedure", "text": "Bake for about 45 minutes on the middle shelf of the preheated oven." }, { "line_type": "ol", "section": "Procedure", "text": "Best taken with a pint of bitter or stout or a large mug of strong tea." }, { "line_type": "ul", "section": "Tips, notes, and variations", "text": "Try adding sweet-corn or different types of beans." }, { "line_type": "ul", "section": "Tips, notes, and variations", "text": "To rewarm, place on a cookie sheet in the oven and make a tent with foil over them so only the inside is heated, and not the pie crust. By a campfire, just lay on a hot rock or on a plate tilted towards the fire; before long they are warm and ready to eat." }, { "line_type": "ul", "section": "Tips, notes, and variations", "text": "Use a pie crust that doesn't crumble too easily, or the whole thing will fall apart." }, { "line_type": "ul", "section": "Tips, notes, and variations", "text": "Apple variant: Add peeled and thinly sliced apples sprinkled with soft brown sugar." }, { "line_type": "ul", "section": "Tips, notes, and variations", "text": "Broccoli variant: Parboil, drain, and salt the broccoli. Fill pastries well with the broccoli. A little cheddar cheese is good in this, instead of salt." }, { "line_type": "ul", "section": "Tips, notes, and variations", "text": "Chicken variant: Add diced breast and leg meat, and continue as above." }, { "line_type": "ul", "section": "Tips, notes, and variations", "text": "Date variant: Chop some stoned dates, and fill well." }, { "line_type": "ul", "section": "Tips, notes, and variations", "text": "Eggy variant: Add diced green or smoked bacon (back is best), fresh parsley, and 1–2 eggs, according to size of pasty. Top-crimp from each end, and funnel beaten egg in before closing." }, { "line_type": "ul", "section": "Tips, notes, and variations", "text": "Pork variant: Add pork, potatoes, onion, a pinch of salt, and fresh sage or thyme." }, { "line_type": "ul", "section": "Tips, notes, and variations", "text": "Sorrel variant: Scald sorrel leaves, fill pasty, and serve with sugar and cream." }, { "line_type": "ul", "section": "Tips, notes, and variations", "text": "Jam variant: Any kind of jam can be used. Make the pasties smaller than normal, otherwise a lot of jam is needed!" }, { "line_type": "ul", "section": "Tips, notes, and variations", "text": "Mackerel variant: Allow 1 or 2 mackerels for each pasty, cleaned and boiled as normal. Skin and bone them, lay on pasty, fill with fresh parsley, lightly season and close. Herring are good as well." }, { "line_type": "ul", "section": "Tips, notes, and variations", "text": "Windy variant: A method of using the pastry remnants. Just make an empty pasty, but omit the steam slit, split open while still hot and fill with jam, cheese and chutney, or whatever takes your fancy!" } ], "title": "Pasties", "url": "https://en.wikibooks.org/wiki/Cookbook:Pasties" }