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{ "infobox": { "category": "/wiki/Category:Pastry_recipes", "difficulty": 2, "servings": "4-5", "time": "0.5 hr" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Marmeladetascherl are a variety of sweet filled pastry originating in Austria." }, { "line_type": "p", "section": "History", "text": "Pinzgau, a region in Austria, is popular for various reasons, but especially for the food. Nowadays cuisines of other countries and influence Austrian cuisine, but people in former times had only little choice about what to cook. This was particularly the case for the vast population living under humble circumstances. Although a variety of common professions existed in the Pinzgau region, agriculture and farming were the most fundamental." }, { "line_type": "p", "section": "History", "text": "The basis for food in the Pinzgau region was milk, potatoes, and corn, which were cooked and prepared in various ways. Meat was a seldom culinary pleasure, even for comparatively prosperous families. Meat was commonly preserved as bacon and occasionally eaten during days of hard fieldwork or on Sundays in dumplings. Rich families ate vegetables almost every day, and fruits were eaten by those who owned fruit orchards. During winter, dried fruits were used to stuff pastries. The famous fruit bread, particularly prepared for Christmas, still reminds of that tradition. The chance for a healthy and balanced diet was a clear privilege to farmers with landholdings. In the past, poverty was the major reason for under-nourishment and consequently for diseases and infections, and almost everything was used and eaten with very few leftovers thrown away." }, { "line_type": "p", "section": "History", "text": "The marmeladetascherl have their origins in those times; so just try them and get a taste of former times in the Pinzgau region." }, { "line_type": "ul", "section": "Ingredients", "text": "250 g flour" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon baking powder" }, { "line_type": "ul", "section": "Ingredients", "text": "250 g butter" }, { "line_type": "ul", "section": "Ingredients", "text": "1 package curd cheese (e.g. quark or farmer cheese)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pinch of salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 egg white" }, { "line_type": "ul", "section": "Ingredients", "text": "Jam (or nut cream)" }, { "line_type": "ol", "section": "Procedure", "text": "Mix the flour with the baking powder, and rub in the butter. Then, add the curd and the salt, and knead it into dough." }, { "line_type": "ol", "section": "Procedure", "text": "Let the dough rest in the fridge for 1 hour." }, { "line_type": "ol", "section": "Procedure", "text": "Roll the dough to about 2 mm thick, and cut it into 10 cm squares." }, { "line_type": "ol", "section": "Procedure", "text": "Put a blob of jam in the middle of each square, and fold them diagonally. Press the edges to seal the tascherl." }, { "line_type": "ol", "section": "Procedure", "text": "Brush a bit of the egg white onto each tascherl, and place onto a baking sheet." }, { "line_type": "ol", "section": "Procedure", "text": "Preheat the oven to 180°C, put the tascherl into the oven, and bake them for approximately 20 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Before serving, dust some sugar onto the tascherl to add some extra flavour." }, { "line_type": "ul", "section": "References", "text": "Sprache und Essen, Pinzgauer Kochbuch: Kost und Brauch aus der Region Nationalpark Hohe Tauern. Ein Schulprojekt der Fachschule für wirtschaftliche Berufe in Bramberg am Wildkogel. Publisher: Tauriska." } ], "title": "Pastries Filled with Jam (Marmeladetascherl)", "url": "https://en.wikibooks.org/wiki/Cookbook:Pastries_Filled_with_Jam_(Marmeladetascherl)" }

{ "infobox": { "category": "/wiki/Category:Dough_recipes", "difficulty": 3, "servings": null, "time": "1 hour" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "2¾ cups (350 g) flour" }, { "line_type": "ul", "section": "Ingredients", "text": "1⅛ cups (2 sticks plus 2 tablespoons / 260 g) butter (see notes, below)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup plus 2 tablespoons (220 g) confectioner's sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "2 eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "1 egg yolk" }, { "line_type": "ol", "section": "Procedure", "text": "With an electric stand mixer or hand-held mixer, mix flour, butter, and sugar until the mixture has the consistency of small peas." }, { "line_type": "ol", "section": "Procedure", "text": "With the machine on low speed, add eggs and yolk, and mix just until well-incorporated, about 25 seconds." }, { "line_type": "ol", "section": "Procedure", "text": "Wrap dough tightly in plastic wrap and chill for at least 30 minutes before rolling out." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "European-style butter, which has a higher fat content than American butter, is recommended." } ], "title": "Pastry Dough (recipe)", "url": "https://en.wikibooks.org/wiki/Cookbook:Pastry_Dough_(recipe)" }

{ "infobox": { "category": "/wiki/Category:Dough_recipes", "difficulty": null, "servings": "1–2", "time": "25–35 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Any good pastry dough can be used for Cornish pasties, but it should be neither too rich nor too flaky. This works very well. Adjust amounts as required." }, { "line_type": "p", "section": null, "text": "See also Cookbook:Pasties." }, { "line_type": "ul", "section": "Ingredients", "text": "1 lb (450 g) flour" }, { "line_type": "ul", "section": "Ingredients", "text": "½ lb (225 g) mixture of lard, butter, and/or suet (equal ratios)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pinch salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Water" }, { "line_type": "ol", "section": "Procedure", "text": "Combine the dry ingredients, then gradually mix in enough water to make a stiff dough." }, { "line_type": "ol", "section": "Procedure", "text": "Roll dough to about a ¼ inch thick." }, { "line_type": "ol", "section": "Procedure", "text": "Cut our rounds with a tea plate." }, { "line_type": "ol", "section": "Procedure", "text": "Lay rounds on a pastry-board with half the round propped on a rolling-pin. Add the filling, and fold dough over filling." }, { "line_type": "ol", "section": "Procedure", "text": "Dampen the edges with water, and press to seal. Crimp the edges, then make slit in middle of each pasty." }, { "line_type": "ol", "section": "Procedure", "text": "Place on baking sheet, bake in hot oven until golden-brown." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Try using vegetarian equivalents for the fats." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Omit salt for low-sodium diet, or use low-sodium salt." }, { "line_type": "ul", "section": "References", "text": "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." } ], "title": "Pastry for Cornish Pasties", "url": "https://en.wikibooks.org/wiki/Cookbook:Pastry_for_Cornish_Pasties" }

{ "infobox": { "category": "/wiki/Category:Nigerian_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Pate is a typical Nigerian Hausa food prepared from cornmeal (tsaki). It is prepared for occasions such as sendforths, traditional marriages, and more." }, { "line_type": "ul", "section": "Ingredient", "text": "Kenaf leaf (rama)" }, { "line_type": "ul", "section": "Ingredient", "text": "Meat, in pieces" }, { "line_type": "ul", "section": "Ingredient", "text": "Seasoning cubes" }, { "line_type": "ul", "section": "Ingredient", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredient", "text": "Locust beans" }, { "line_type": "ul", "section": "Ingredient", "text": "Fresh pepper, grated" }, { "line_type": "ul", "section": "Ingredient", "text": "White cornmeal (tsaki)" }, { "line_type": "ul", "section": "Ingredient", "text": "Scent leaves, chopped" }, { "line_type": "ul", "section": "Ingredient", "text": "Fresh tomatoes (optional), chopped" }, { "line_type": "ul", "section": "Ingredient", "text": "Onions, chopped" }, { "line_type": "ul", "section": "Ingredient", "text": "Groundnut, mashed" }, { "line_type": "ol", "section": "Procedure", "text": "Rinse kenaf leaves, pluck and dice into large pieces, and boil." }, { "line_type": "ol", "section": "Procedure", "text": "Rinse meat, add seasoning, and boil until tender." }, { "line_type": "ol", "section": "Procedure", "text": "When meat is tender, add locust beans, grated pepper, and water. Cover pot and allow to boil." }, { "line_type": "ol", "section": "Procedure", "text": "Add tsaki, stirring to prevent lumps. Cook until a thick porridge is formed." }, { "line_type": "ol", "section": "Procedure", "text": "Add chopped scent leaves, tomatoes, onion, and mashed groundnut." }, { "line_type": "ol", "section": "Procedure", "text": "Add water if it is too thick, cover pot, and allow to cook for a few minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the kenaf leaves, and allow to steam for a few minutes." } ], "title": "Pate (Nigerian Braised Maize Porridge)", "url": "https://en.wikibooks.org/wiki/Cookbook:Pate_(Nigerian_Braised_Maize_Porridge)" }

{ "infobox": { "category": "/wiki/Category:Nigerian_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Pate acha, also known as gwete, gote, or tere, is a porridge made of fonio. It is commonly consumed in the northern part of Nigeria." }, { "line_type": "ul", "section": "Ingredients", "text": "Cow bones (kashi)" }, { "line_type": "ul", "section": "Ingredients", "text": "Onions" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Water" }, { "line_type": "ul", "section": "Ingredients", "text": "Garden eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "Chile pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Onions" }, { "line_type": "ul", "section": "Ingredients", "text": "Fonio (acha)" }, { "line_type": "ul", "section": "Ingredients", "text": "Roselle (zobo/yakuwa) leaves" }, { "line_type": "ul", "section": "Ingredients", "text": "Spinach" }, { "line_type": "ol", "section": "Procedure", "text": "Combine bones, onions, a pinch of salt, and water in a pot. Cook for a few minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Pound the garden eggs, pepper, and onions together." }, { "line_type": "ol", "section": "Procedure", "text": "Add some more water to the cow bone mixture, and stir in the garden egg paste. Cover and cook for a few minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Rinse the fonio grains, and add to the pot. Stir to prevent lumps. Cook for a few minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the roselle and spinach. Cook until the grains are tender and the porridge is ready." } ], "title": "Pate Acha (Nigerian Fonio Porridge)", "url": "https://en.wikibooks.org/wiki/Cookbook:Pate_Acha_(Nigerian_Fonio_Porridge)" }

{ "infobox": { "category": "/wiki/Category:Rice_recipes", "difficulty": 3, "servings": "3", "time": "20 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Pattaya fried rice (Malay: nasi goreng pattaya), is a Malaysian[1][2][3] dish made by wrapping chicken fried rice in an omelette pouch.[4] It is similar to the Japanese omurice." }, { "line_type": "ul", "section": "Ingredients", "text": "3 tbsp olive oil (2 tbsp for frying and 1 tbsp for making an omelette)" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cloves garlic, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "2 red chillies, cut in 1 centimeter (0.39 in) dice" }, { "line_type": "ul", "section": "Ingredients", "text": "2 shallots, sliced finely" }, { "line_type": "ul", "section": "Ingredients", "text": "2 chicken fillets, cut in 1.5 centimeters (0.59 in) pieces" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (250 g / 8.8 oz) green peas" }, { "line_type": "ul", "section": "Ingredients", "text": "1 carrot, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 scallion, cut in 1 centimeter (0.39 in) dice" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups (300 g / 11 oz) cooked rice" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp tomato sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp nam pla (fish sauce)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1½ tbsp pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "1 small jalapeno, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "2 eggs for making omelette" }, { "line_type": "ol", "section": "Procedure", "text": "Heat the oil in a non-stick pan. When the oil is hot, fry the garlic and shallots, stirring until brown and fragrant." }, { "line_type": "ol", "section": "Procedure", "text": "Add the chicken pieces, carrot, green peas, and red chilli. Stir for 2 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Add the rice, nam pla, tomato sauce, salt, and pepper. Stir until all mixed." }, { "line_type": "ol", "section": "Procedure", "text": "To make the omelette, heat the oil in a separate pan. Beat the eggs, and pour into the pan. Cook until the egg is browned on the bottom." }, { "line_type": "ol", "section": "Procedure", "text": "Flip the egg over to cook on the other side." }, { "line_type": "ol", "section": "Procedure", "text": "Place a ball of the fried rice mixture in the center of the omelette. Fold up the 4 edges of the omelette to enclose the rice. Flip it onto a serving plate." }, { "line_type": "ol", "section": "Procedure", "text": "Serve hot." } ], "title": "Pattaya Fried Rice", "url": "https://en.wikibooks.org/wiki/Cookbook:Pattaya_Fried_Rice" }

{ "infobox": { "category": "/wiki/Category:Dessert_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Pavlova is a light and fluffy meringue dessert named after the ballet dancer Anna Pavlova. Both Wellington, New Zealand and Perth, Australia claims to be the home of the dish. The earliest record of the recipe is a cookbook published in New Zealand in 1933, two years before claims made in Perth." }, { "line_type": "p", "section": null, "text": "Pavlova is traditionally decorated with fresh fruit and whipped cream, and is especially popular in Australia and New Zealand. Factory-made pavlovas can be purchased at supermarkets in those countries and decorated as desired." }, { "line_type": "p", "section": null, "text": "Leftover pavlova can be stored in the fridge overnight, but will absorb moisture from the air and lose its crispness. Undecorated pavlova can safely be left overnight in the oven in which it was baked, to be decorated in the morning." }, { "line_type": "ul", "section": "Ingredients", "text": "3 egg whites" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tablespoons water" }, { "line_type": "ul", "section": "Ingredients", "text": "250 g (9 oz) caster sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pinch salt" }, { "line_type": "ul", "section": "Ingredients", "text": "5 ml (1 tsp) vinegar" }, { "line_type": "ul", "section": "Ingredients", "text": "5 ml (1 tsp) vanilla extract" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp cornstarch (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Heavy cream" }, { "line_type": "ul", "section": "Ingredients", "text": "Powdered sugar to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Cut fruit and/or berries" }, { "line_type": "ol", "section": "Procedure", "text": "Whip the egg whites and salt to a very stiff consistency. Add water and beat again before folding in caster sugar, vanilla and vinegar. Whip until the mixture holds its shape and stands in sharp peaks." }, { "line_type": "ol", "section": "Procedure", "text": "Spread the mixture onto a baking sheet lined with parchment paper." }, { "line_type": "ol", "section": "Procedure", "text": "Slow-bake the mixture at 150°C (300°F) to dry all the moisture and create the meringue, approximately 45 minutes. This leaves the outside of the pavlova a crisp crunchy shell, while the interior remains soft and moist. Let cool." }, { "line_type": "ol", "section": "Procedure", "text": "Whip the cream and powdered sugar to medium peaks. Spread the whipped cream on top of the meringue." }, { "line_type": "ol", "section": "Procedure", "text": "Arrange the fruit on top of the whipped cream layer. Serve immediately." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You can turn the meringue upside down before decorating with cream and fruit because the bottom is less crispy than the top after cooking, and unless you serve it immediately after decorating the \"top\" absorbs moisture from the cream." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You can leave the meringue in the oven after turning off the heat—this helps to prevent the middle of the pavlova from collapsing (although if it does collapse, generous application of cream can hide any mistakes!)" } ], "title": "Pavlova", "url": "https://en.wikibooks.org/wiki/Cookbook:Pavlova" }

{ "infobox": { "category": "/wiki/Category:Soup_recipes", "difficulty": 2, "servings": "4", "time": "20 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "This peach and tomato gazpacho is a cold soup that is wonderful to taste and refreshing to serve during the warmer months. The peach flavor adds a variation on the traditional more Spanish combination of tomato, bell pepper, and cucumber. Gazpacho is popular throughout Spain, Portugal, and Latin America. This particular version is more modern and is especially easy to make as little chopping is needed if you use the blender as described." }, { "line_type": "ul", "section": "Ingredients", "text": "4 cups (946 ml / 1.5 lb / 630 g) tomatoes" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups (473 ml / 1 lb / 454 g) pitted peaches" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup (59 ml) crushed ice" }, { "line_type": "ul", "section": "Ingredients", "text": "2 Tbsp (30 ml) chopped shallot" }, { "line_type": "ul", "section": "Ingredients", "text": "2 Tbsp (30 ml) olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1½ tsp (22 ml) white-wine vinegar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 Tbsp (15 ml / 8 sprigs) chopped fresh tarragon" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp black pepper" }, { "line_type": "ul", "section": "Equipment", "text": "Medium-sized bowl" }, { "line_type": "ul", "section": "Equipment", "text": "Small-sized bowl" }, { "line_type": "ul", "section": "Equipment", "text": "Blender (strong enough to chop ice)" }, { "line_type": "ul", "section": "Equipment", "text": "Knife for cutting vegetables" }, { "line_type": "ul", "section": "Equipment", "text": "Cutting board" }, { "line_type": "ul", "section": "Equipment", "text": "Measuring cups" }, { "line_type": "ul", "section": "Equipment", "text": "Measuring spoons" }, { "line_type": "ul", "section": "Equipment", "text": "Scale (optional)" }, { "line_type": "ol", "section": "Procedure", "text": "Cut the tomato into sections, place ⅔ into the blender, and set the other ⅓ to the side in the small bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Run the blender on high speed to purée the tomatoes." }, { "line_type": "ol", "section": "Procedure", "text": "Cut the pitted peaches into sections, place ½ into the blender, and set the other ½ to the side in the small bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Add the peaches to the tomato purée and blend on high speed to purée the peaches." }, { "line_type": "ol", "section": "Procedure", "text": "Cut the shallot into sections, place into the mixture, and purée." }, { "line_type": "ol", "section": "Procedure", "text": "Chop the fresh tarragon, removing and discarding any large stems, place the leaves into the blender mixture, and purée." }, { "line_type": "ol", "section": "Procedure", "text": "Add olive oil, white wine vinegar, tarragon, salt, and pepper to blender and mix well." }, { "line_type": "ol", "section": "Procedure", "text": "Add crushed ice into the blender and purée for 30 seconds on highest power." }, { "line_type": "ol", "section": "Procedure", "text": "Add contents from small bowl into blender and pulse on lowest setting very briefly (this will provide some texture to gazpacho with small chunks of tomato and peach)." }, { "line_type": "ol", "section": "Procedure", "text": "Serve right away as chilled gazpacho soup." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "For garnish, sprinkle some fresh tarragon leaves on the gazpacho." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "To add some variety, add a dollop of Greek yogurt or sour cream to the center." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You can purée all the ingredients in one batch, then add the ice and blend to make a smoothie." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You can substitute a red onion for shallot." } ], "title": "Peach and Tomato Gazpacho", "url": "https://en.wikibooks.org/wiki/Cookbook:Peach_and_Tomato_Gazpacho" }

{ "infobox": { "category": "/wiki/Category:Chutney_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "This is great served with pork chops or curry." }, { "line_type": "ul", "section": "Ingredients", "text": "6 ½ pounds peaches" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup dark raisins" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cup lemon juice" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup golden raisins" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cup brown sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon pickling salt" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ cup finely chopped ginger" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon mustard seed" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon asafoetida" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoon celery seed" }, { "line_type": "ul", "section": "Ingredients", "text": "1 hot banana pepper, seeded and chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "2 teaspoon garam masala (curry blend)" }, { "line_type": "ul", "section": "Ingredients", "text": "2 green peppers, finely chopped" }, { "line_type": "ol", "section": "Procedure", "text": "Blanch, peel, and pit peaches." }, { "line_type": "ol", "section": "Procedure", "text": "Coarsely chop peaches and combine with lemon juice in a large stainless steel or enamel saucepan. Stir in sugar." }, { "line_type": "ol", "section": "Procedure", "text": "Bring to a boil and cook, stirring frequently until the peaches are tender (about 15 minutes)." }, { "line_type": "ol", "section": "Procedure", "text": "Add remaining ingredients. Boil over medium-high heat for about 45 minutes or until thick, stirring frequently." }, { "line_type": "ol", "section": "Procedure", "text": "Ladle chutney into six hot, sterilized, 1-pint (2-cup) preserving jars, leaving ½ inch of headspace. Wipe rims clean and seal according to manufacturer's directions." }, { "line_type": "ol", "section": "Procedure", "text": "Process for 15 minutes in a boiling water bath. Allow chutney to mature for at least one month before using." } ], "title": "Peach Chutney", "url": "https://en.wikibooks.org/wiki/Cookbook:Peach_Chutney" }

{ "infobox": { "category": "/wiki/Category:Dessert_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 cup all-purpose flour" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup butter" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup milk" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cans (15 oz / 425 g) peaches" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup white granulated sugar" }, { "line_type": "ol", "section": "Procedure", "text": "Combine flour, butter, and milk. Cut together to make dough and set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Pour peaches in 9x13-inch baking pan. Sprinkle sugar on top." }, { "line_type": "ol", "section": "Procedure", "text": "Roll out crust and place on top of peaches." }, { "line_type": "ol", "section": "Procedure", "text": "Bake at 350 °F or until top is browned lightly (approximately one hour)." }, { "line_type": "ul", "section": "See also", "text": "Easy Peach Cobbler" }, { "line_type": "ul", "section": "See also", "text": "Sweet Peach Cobbler" } ], "title": "Peach Cobbler", "url": "https://en.wikibooks.org/wiki/Cookbook:Peach_Cobbler" }

{ "infobox": { "category": "/wiki/Category:Chutney_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "This chutney is great served with pork chops or curry." }, { "line_type": "ul", "section": "Ingredients", "text": "4 peaches, peeled and sliced into 10ths" }, { "line_type": "ul", "section": "Ingredients", "text": "½ apple cider" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp apple cider vinegar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pinch of salt" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ tsp freshly ground black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp curry powder" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp tikka masala paste" }, { "line_type": "ol", "section": "Procedure", "text": "Blend all ingredients on high speed just until mostly liquid. There should still be chunks." }, { "line_type": "ol", "section": "Procedure", "text": "Bring to a boil over medium high heat until reduced by ⅓." }, { "line_type": "ol", "section": "Procedure", "text": "Serve warm." } ], "title": "Peach Curry Chutney", "url": "https://en.wikibooks.org/wiki/Cookbook:Peach_Curry_Chutney" }

{ "infobox": { "category": "/wiki/Category:Pie_and_tart_recipes", "difficulty": 3, "servings": null, "time": "2–3 hours" }, "text_lines": [ { "line_type": "p", "section": "Ingredients", "text": "For 1–2 crusts:" }, { "line_type": "ul", "section": "Ingredients", "text": "4 cups flour" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "2 teaspoons salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1¾ cups shortening" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup ice water" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon vinegar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 egg" }, { "line_type": "ul", "section": "Ingredients", "text": "5 pounds peaches" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon lemon juice" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ teaspoon almond extract" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons flour" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon cinnamon" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ teaspoon salt" }, { "line_type": "ul", "section": "Ingredients", "text": "4 Tablespoons butter" }, { "line_type": "ol", "section": "Procedure", "text": "Mix flour, sugar, and salt together." }, { "line_type": "ol", "section": "Procedure", "text": "Add shortening and mix until crumbly." }, { "line_type": "ol", "section": "Procedure", "text": "Beat together ice water, vinegar, and egg and cut into flour mix." }, { "line_type": "ol", "section": "Procedure", "text": "Divide into 4 balls." }, { "line_type": "ol", "section": "Procedure", "text": "Wrap and refrigerate for ½ hour before rolling out." }, { "line_type": "ol", "section": "Procedure", "text": "Line a pie dish with the rolled-out crust, and crimp the edges." }, { "line_type": "ol", "section": "Procedure", "text": "Preheat oven to 450°F." }, { "line_type": "ol", "section": "Procedure", "text": "Peel and slice peaches." }, { "line_type": "ol", "section": "Procedure", "text": "Transfer to a bowl and mix in lemon juice and almond extract." }, { "line_type": "ol", "section": "Procedure", "text": "In a separate bowl, mix dry ingredients, and add to peach mixture." }, { "line_type": "ol", "section": "Procedure", "text": "Pour into crust and dot with butter." }, { "line_type": "ol", "section": "Procedure", "text": "Bake at 450°F for 15 minutes, then 350°F for 35–40 minutes." } ], "title": "Peach Pie", "url": "https://en.wikibooks.org/wiki/Cookbook:Peach_Pie" }

{ "infobox": { "category": "/wiki/Category:Beverage_recipes", "difficulty": 1, "servings": "4", "time": "5 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "The mixture of ice cream and yogurt gives a richer taste to this smoothie. Replacing the peaches with sliced bananas also works well." }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup (150 g or 5.3 oz) plain yogurt" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup (125 ml or 4.2 oz) vanilla ice cream" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup (40 g or 1.4 oz) sliced peaches" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup (40 g or 1.4 oz) sliced strawberries" }, { "line_type": "ol", "section": "Procedure", "text": "In a blender, blend the peaches, strawberries, yogurt, and ice cream until smooth." } ], "title": "Peach, Strawberry and Ice Cream Smoothie", "url": "https://en.wikibooks.org/wiki/Cookbook:Peach,_Strawberry_and_Ice_Cream_Smoothie" }

{ "infobox": { "category": "/wiki/Category:Confection_recipes", "difficulty": 2, "servings": "8", "time": "20 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Peanut brittle is a sugar based hard candy, with peanuts embedded in it." }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup granulated white sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup light corn syrup" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ teaspoon salt (omit if using salted peanuts)" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup water" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup shelled peanuts—raw, preferably blanched (skinless)" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons butter, softened" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon vanilla extract (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon baking soda (optional, see notes, below)." }, { "line_type": "ol", "section": "Procedure", "text": "Grease a 9 x 12-inch cookie sheet. Set aside until needed." }, { "line_type": "ol", "section": "Procedure", "text": "Over medium heat, in a heavy 2-quart saucepan, bring the sugar, corn syrup, salt, and water to a boil." }, { "line_type": "ol", "section": "Procedure", "text": "Attach a candy thermometer to the saucepan with the tip in the mixture." }, { "line_type": "ol", "section": "Procedure", "text": "Continue heating, stirring occasionally, until the mixture reaches 250°F (120°C)." }, { "line_type": "ol", "section": "Procedure", "text": "Add raw peanuts to the mixture. Continue heating and stirring gently until temperature reaches 300°F (150°C)." }, { "line_type": "ol", "section": "Procedure", "text": "If you are using roasted peanuts (not recommended), stir these into the mixture now." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from heat. Add butter and vanilla extract. Stir in quickly." }, { "line_type": "ol", "section": "Procedure", "text": "Add baking soda and stir very quickly. The volume of the mixture will double as bubbles form throughout. Be sure the soda is evenly mixed in and does not collect in one spot." }, { "line_type": "ol", "section": "Procedure", "text": "Pour mixture onto cookie sheet." }, { "line_type": "ol", "section": "Procedure", "text": "Using a fork or wooden spoon, spread the mixture evenly across the entire surface of the prepared cookie sheet." }, { "line_type": "ol", "section": "Procedure", "text": "Allow to cool to room temperature." }, { "line_type": "ol", "section": "Procedure", "text": "Break peanut brittle into bite-sized pieces." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The use of a candy thermometer will ensure consistency between your batches of candy. Alternatively, 250°F can be determined by dropping a small amount of the hot mixture from a spoon or fork. When a string (filament) forms and curls back up toward the fork, the mixture is 250°F. The mixture has reached 300°F. when a small drop of the mixture forms an amber blob in cold water." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Baking soda adds an \"easier bite\" to the peanut brittle, causing it to break when less force is applied. It also causes the sugar base around the peanuts to be opaque. It does this by \"foaming up\" and introducing small bubbles in the sugar syrup. If you desire a clearer almost transparent sugar base around the peanuts and a \"harder bite\", reduce or omit the baking soda." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If you use roasted peanuts instead of raw, be careful not heat the mixture above 300°F. or the peanuts may taste burned. Roasted peanuts can also be added at the end of cooking to prevent burning." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If you use salted peanuts, omit the salt in the recipe." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "See also Microwave Peanut Brittle" }, { "line_type": "ul", "section": "Warnings", "text": "Be very careful while working with boiling sugar mixtures, as they can cause severe burns." } ], "title": "Peanut Brittle", "url": "https://en.wikibooks.org/wiki/Cookbook:Peanut_Brittle" }

{ "infobox": { "category": "/wiki/Category:Sandwich_recipes", "difficulty": 1, "servings": "1", "time": "1–5 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Peanut butter and jelly sandwiches, also know as PB&Js, are a type of sandwich. They are very quickly made and only require a couple common ingredients. This makes them quite popular, especially in the United States. This recipe will detail how to make the most simple, and indeed traditional form of these sandwiches—feel free to add any ingredients that you think would go well." }, { "line_type": "ul", "section": "Ingredients", "text": "2 slices of white bread" }, { "line_type": "ul", "section": "Ingredients", "text": "Peanut butter" }, { "line_type": "ul", "section": "Ingredients", "text": "Jelly or jam" }, { "line_type": "ol", "section": "Procedure", "text": "Using a spreading knife, spread an even coat of peanut butter on one side of each slice of bread." }, { "line_type": "ol", "section": "Procedure", "text": "When the bread is evenly covered, spread an even coat of jelly atop the peanut butter." }, { "line_type": "ol", "section": "Procedure", "text": "After applying the jelly, put one of the slices on a plate (jelly side up) and place the other slice on top of the first (jelly side down)." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Instead of white bread, you can use whole-grain bread, or really any type of bread. Go nuts." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Try adding in some sliced bananas—they go very well with PB&Js." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If using a crab apple jelly, a dash of cinnamon will nicely complement the flavours of the sandwich." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Try adding a bit of honey, or even entirely substituting it for the jelly." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Try adding some sweet or savory cream cheese." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Try toasting the bread before putting the other ingredients on it." } ], "title": "Peanut Butter and Jelly Sandwich", "url": "https://en.wikibooks.org/wiki/Cookbook:Peanut_Butter_and_Jelly_Sandwich" }

{ "infobox": { "category": "/wiki/Category:Oat_recipes", "difficulty": 1, "servings": "1", "time": "15 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "A version of oatmeal with peanut butter, banana, and honey." }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup rolled oats or instant oats" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup milk" }, { "line_type": "ul", "section": "Ingredients", "text": "1 banana, peeled and sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "1–2 tbsp peanut butter" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tbsp (or more) honey, to taste" }, { "line_type": "ol", "section": "Procedure", "text": "Cook the oats in water. If using regular oats this should take around 10 minutes, while instant oats will cook more quickly." }, { "line_type": "ol", "section": "Procedure", "text": "Put the cooked oats in a bowl" }, { "line_type": "ol", "section": "Procedure", "text": "Add milk, peanut butter, honey and sliced banana." }, { "line_type": "ol", "section": "Procedure", "text": "Mash until the banana and ingredients are all thoroughly combined." }, { "line_type": "ol", "section": "Procedure", "text": "Top with honey and serve warm." } ], "title": "Peanut Butter Banana Oatmeal", "url": "https://en.wikibooks.org/wiki/Cookbook:Peanut_Butter_Banana_Oatmeal" }

{ "infobox": { "category": "/wiki/Category:Smoothie_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "This is unbelievably delicious. Make it." }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup unsweetened almond milk" }, { "line_type": "ul", "section": "Ingredients", "text": "1 banana, peeled" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp honey (or agave nectar to make it vegan)" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp peanut butter" }, { "line_type": "ul", "section": "Ingredients", "text": "About 2 cups ice" }, { "line_type": "ol", "section": "Procedure", "text": "Combine all ingredients in a blender." }, { "line_type": "ol", "section": "Procedure", "text": "Blend until smooth. Serve immediately." } ], "title": "Peanut Butter Banana Smoothie", "url": "https://en.wikibooks.org/wiki/Cookbook:Peanut_Butter_Banana_Smoothie" }

{ "infobox": { "category": "/wiki/Category:Cookie_recipes", "difficulty": 1, "servings": "Makes about a dozen and a half", "time": "½ hour" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Peanut butter cookies are one of the most popular kinds of cookies. Add lemon zest for flavor." }, { "line_type": "ul", "section": "Ingredients", "text": "110 g (120 ml / ½ cup / 4 oz) peanut butter" }, { "line_type": "ul", "section": "Ingredients", "text": "110 g (120 ml / ½ cup / 4 oz) white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "110 g (120 ml / ½ cup / 4 oz) brown sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "110 g (120 ml / ½ cup / 4 oz) butter or margarine, melted" }, { "line_type": "ul", "section": "Ingredients", "text": "1 egg" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon vanilla essence" }, { "line_type": "ul", "section": "Ingredients", "text": "280 g (300 ml / 1 ¼ cup / 10 oz) all-purpose flour" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ teaspoon salt" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ teaspoon baking soda" }, { "line_type": "ol", "section": "Procedure", "text": "Start by preheating oven to 180°C (350°F / gas mark 4)." }, { "line_type": "ol", "section": "Procedure", "text": "Cream together sugars, melted butter, egg, and vanilla until creamy and smooth." }, { "line_type": "ol", "section": "Procedure", "text": "Combine flour, peanut butter, salt, and baking soda in the mixture from step 2." }, { "line_type": "ol", "section": "Procedure", "text": "After the mixture is complete, flatten small pieces into cookie shapes with a fork and place on an ungreased baking sheet at least 2 inches apart." }, { "line_type": "ol", "section": "Procedure", "text": "Bake in the preheated oven for 8–10 minutes, or until golden brown." }, { "line_type": "ol", "section": "Procedure", "text": "Pull out of the oven and allow to cool." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If low on brown sugar, combine the white sugar and 1 tablespoon of molasses together." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "To give a sparkly look, dip cookie in step 4 on a small saucer sprinkled with sugar." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Smooth peanut butter works much better than chunky." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "To flatten with a fork, press the tines of the fork across the cookie and then repeat going in the other direction to give a criss-cross pattern." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "For the alternate recipe (see below), you can use peanut oil instead of vegetable oil." } ], "title": "Peanut Butter Cookies", "url": "https://en.wikibooks.org/wiki/Cookbook:Peanut_Butter_Cookies" }

{ "infobox": { "category": "/wiki/Category:Cookie_recipes", "difficulty": null, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "This variant of peanut butter cookies has no egg or baking soda, and uses vegetable oil instead of butter/margarine; it adds honey." }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup (120 ml) peanut butter" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup (60 ml) honey" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ teaspoon salt" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup vegetable oil" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup brown sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon vanilla" }, { "line_type": "ul", "section": "Ingredients", "text": "1 ¼ cups (300 ml) whole wheat pastry flour (other flours likely work fine)" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat oven to 375°F." }, { "line_type": "ol", "section": "Procedure", "text": "Cream all ingredients except flour together." }, { "line_type": "ol", "section": "Procedure", "text": "Add flour and mix sparingly—it should be dry enough to form into balls by hand without sticking." }, { "line_type": "ol", "section": "Procedure", "text": "Form into walnut-sized balls and place on ungreased cookie sheet." }, { "line_type": "ol", "section": "Procedure", "text": "Flatten with a fork by pressing the tines of the fork across the cookie. Repeat going in the other direction to make a criss-cross pattern." }, { "line_type": "ol", "section": "Procedure", "text": "Bake for about 8–10 minutes." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If low on brown sugar, substitute white sugar plus 1 tablespoon of molasses." } ], "title": "Peanut Butter Cookies (Egg-Free)", "url": "https://en.wikibooks.org/wiki/Cookbook:Peanut_Butter_Cookies_(Egg-Free)" }

{ "infobox": { "category": "/wiki/Category:Confection_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "500 g butter" }, { "line_type": "ul", "section": "Ingredients", "text": "350 g peanut butter" }, { "line_type": "ul", "section": "Ingredients", "text": "1 L milk" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp vanilla extract or powder" }, { "line_type": "ul", "section": "Ingredients", "text": "Brown sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "Powdered sugar" }, { "line_type": "ol", "section": "Procedure", "text": "Melt butter in a medium saucepan over medium heat." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in brown sugar and milk. Bring to a boil and cook only for two minutes, stirring constantly." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from heat. Whisk in peanut butter and vanilla." }, { "line_type": "ol", "section": "Procedure", "text": "Immediately pour over powdered sugar. Beat until smooth with an electric mixer." }, { "line_type": "ol", "section": "Procedure", "text": "Pour in an 8x8-inch pan and cool. Cut into desired shapes." } ], "title": "Peanut Butter Fudge", "url": "https://en.wikibooks.org/wiki/Cookbook:Peanut_Butter_Fudge" }

{ "infobox": { "category": "/wiki/Category:Pie_recipes", "difficulty": 3, "servings": "8", "time": "2½ hours total" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "8 ounces cream cheese, at room temperature" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup plus 2 tablespoons smooth peanut butter" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup white sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "12 ounces (about 4½ cups) non-dairy whipped topping" }, { "line_type": "ul", "section": "Ingredients", "text": "1 prepared chocolate cookie pie shell" }, { "line_type": "ul", "section": "Ingredients", "text": "1 jar (11.75 ounces) plus 2 tablespoons hot fudge topping" }, { "line_type": "ol", "section": "Procedure", "text": "In a medium bowl, stir together cream cheese, peanut butter and sugar." }, { "line_type": "ol", "section": "Procedure", "text": "Carefully stir in 3 cups of the whipped topping." }, { "line_type": "ol", "section": "Procedure", "text": "Spoon into pie shell." }, { "line_type": "ol", "section": "Procedure", "text": "Softly spread mixture to edges of the pie shell." }, { "line_type": "ol", "section": "Procedure", "text": "Put all but 2 tablespoons of hot fudge topping in a microwave-safe container and microwave for 60 seconds." }, { "line_type": "ol", "section": "Procedure", "text": "Spread hot fudge topping over peanut butter mixture in pie shell to cover." }, { "line_type": "ol", "section": "Procedure", "text": "Place in refrigerator for 2 hours." }, { "line_type": "ol", "section": "Procedure", "text": "Spread remaining ~1½ cups whipped topping carefully over top of refrigerated pie." }, { "line_type": "ol", "section": "Procedure", "text": "Knead last 2 ounces of hot fudge topping in plastic bag and cut off a corner and drizzle over top of pie." }, { "line_type": "ol", "section": "Procedure", "text": "Knead last 2 ounces of peanut butter in plastic bag and cut off a corner and drizzle over top in an artful pattern." } ], "title": "Peanut Butter Pie", "url": "https://en.wikibooks.org/wiki/Cookbook:Peanut_Butter_Pie" }

{ "infobox": { "category": "/wiki/Category:Sandwich_recipes", "difficulty": 1, "servings": "1", "time": "5 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "This recipe is meant to show you how to make the peanut butter sandwich to end all others." }, { "line_type": "ul", "section": "Ingredients", "text": "2 slices of bread" }, { "line_type": "ul", "section": "Ingredients", "text": "Butter, soft" }, { "line_type": "ul", "section": "Ingredients", "text": "Peanut butter" }, { "line_type": "ul", "section": "Ingredients", "text": "Honey" }, { "line_type": "ul", "section": "Ingredients", "text": "Preserves (jam)" }, { "line_type": "ul", "section": "Ingredients", "text": "Very cold milk" }, { "line_type": "ol", "section": "Procedure", "text": "Toast and butter the bread slices." }, { "line_type": "ol", "section": "Procedure", "text": "Combine the peanut butter, honey, and butter. Spread over one slice of toasted bread." }, { "line_type": "ol", "section": "Procedure", "text": "Spread preserves (jam) over the other slice." }, { "line_type": "ol", "section": "Procedure", "text": "Put both halves of sandwich together." }, { "line_type": "ol", "section": "Procedure", "text": "Cut in half and serve with milk" }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Beware! The peanut butter mixture is sloppy. If the peanut butter is too sloppy, try spreading the honey thin on both slices of bread and omit the extra butter." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Raisins may be added. They have a honey-like flavor, which will compliment the honey in the sandwich." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Bananas are traditional side items. They go well with peanut butter." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "These directions can be varied according to preference." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Try with pickled cucumbers. Sounds odd but don't dismiss until you've tried it." } ], "title": "Peanut Butter Sandwich", "url": "https://en.wikibooks.org/wiki/Cookbook:Peanut_Butter_Sandwich" }

{ "infobox": { "category": "/wiki/Category:Chicken_recipes", "difficulty": 2, "servings": "4", "time": "Prep: 15 minutesCooking: 15 minutes" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons butter" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ cup celery" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup onion" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups cooked chicken or turkey" }, { "line_type": "ul", "section": "Ingredients", "text": "1 small can (8–10 ounce) mushrooms, drained" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon cornstarch" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tablespoons soy sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup clear chicken broth" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup peanuts" }, { "line_type": "ul", "section": "Ingredients", "text": "Cooked rice" }, { "line_type": "ol", "section": "Procedure", "text": "Melt butter in wok or skillet." }, { "line_type": "ol", "section": "Procedure", "text": "Stir-fry celery and onions." }, { "line_type": "ol", "section": "Procedure", "text": "Add chicken and mushrooms and stir over lowered heat 5 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Combine (in separate bowl) cornstarch, soy sauce, and broth; slowly add to hot mixture in wok and cook 5 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in peanuts." }, { "line_type": "ol", "section": "Procedure", "text": "Serve over hot rice." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You could use cashews." } ], "title": "Peanut Chicken Stir-Fry", "url": "https://en.wikibooks.org/wiki/Cookbook:Peanut_Chicken_Stir-Fry" }

{ "infobox": { "category": "/wiki/Category:Sauce_recipes", "difficulty": 2, "servings": "2", "time": "30 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Enjoy this peanut curry sauce as a dip or sauce on most any grilled meat, or thin it with water to marinate or use as a dressing." }, { "line_type": "ul", "section": "Ingredients", "text": "¾ cup (about 170 ml) roasted peanuts (unsalted)" }, { "line_type": "ul", "section": "Ingredients", "text": "4 cups (about 1 L) coconut milk (unsweetened)" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp (about 30 ml) red curry paste" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp (about 30 ml) sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tbsp (about 45 ml) lemon juice" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tsp (about 15 ml) fish sauce" }, { "line_type": "ol", "section": "Procedure", "text": "Chop or grind peanuts into a fine meal." }, { "line_type": "ol", "section": "Procedure", "text": "Heat half the coconut milk in a medium saucepan on high heat, and add red curry paste. Stir until curry paste is dissolved and then continue to heat on high for 10–12 minutes (not stirring) until the oil from the coconut milk has risen to the top." }, { "line_type": "ol", "section": "Procedure", "text": "Decrease heat to medium-high and add ground peanuts. Stir and add the rest of the coconut milk, bring to a full boil then decrease heat, and add the sugar, lemon juice and fish sauce." }, { "line_type": "ol", "section": "Procedure", "text": "Continue to cook (stirring occasionally) for 15–20 minutes, until the sauce has thickened and the oil has risen to the surface again." }, { "line_type": "ol", "section": "Procedure", "text": "Take off heat and let set for about ½ hour. Stir to blend in the oil that has risen, the sauce should be not quite as thick as peanut butter. If it seems too thick add about a teaspoon of water or coconut milk." } ], "title": "Peanut Curry Sauce", "url": "https://en.wikibooks.org/wiki/Cookbook:Peanut_Curry_Sauce" }

{ "infobox": { "category": "/wiki/Category:Beverage_recipes", "difficulty": 2, "servings": null, "time": "15 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Peanut milk is a variety of nut milk that can be used as a non-dairy alternative to milk." }, { "line_type": "ul", "section": "Ingredients", "text": "100 ml peanuts" }, { "line_type": "ul", "section": "Ingredients", "text": "1 ml sea salt" }, { "line_type": "ul", "section": "Ingredients", "text": "10 L water" }, { "line_type": "ul", "section": "Equipment", "text": "Blender" }, { "line_type": "ul", "section": "Equipment", "text": "Colander" }, { "line_type": "ul", "section": "Equipment", "text": "Fine filter of some sort (e.g. a reusable coffee filter)" }, { "line_type": "ul", "section": "Equipment", "text": "Funnel" }, { "line_type": "ul", "section": "Equipment", "text": "2 bottles" }, { "line_type": "ol", "section": "Procedure", "text": "Rinse peanuts in colander. If salted peanuts are used, rinse well with hot water." }, { "line_type": "ol", "section": "Procedure", "text": "Place peanuts in blender with half of the water, and blend on high speed for about 1–2 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Add the rest of the water and blend on high speed for maybe 1 minute, until smooth." }, { "line_type": "ol", "section": "Procedure", "text": "Pour into a bottle, add the salt, shake, and put in the fridge for a few hours." }, { "line_type": "ol", "section": "Procedure", "text": "When most of the peanut flour has settled at the bottom of the bottle, pour carefully through a filter into another bottle." }, { "line_type": "ol", "section": "Procedure", "text": "When the filter starts clogging with peanut flour, squeeze out the milk, and rinse the filter. You can also use a spoon or something similar in the filter to help most of the milk get through before squeezing." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Additional sweetener or other flavouring, such as vanilla, may be added to taste." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The sea salt takes away the watery feeling. It should not taste salty. You can experiment as to what amount is right for you." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The same goes for the thickness of the milk. Add more or less water to taste." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Peanuts are extremely nutritious." } ], "title": "Peanut Milk", "url": "https://en.wikibooks.org/wiki/Cookbook:Peanut_Milk" }

{ "infobox": { "category": "/wiki/Category:Sauce_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Saus kacang is a spicy Indonesian peanut sauce." }, { "line_type": "ul", "section": "Ingredients", "text": "2 cans of natural peanut butter" }, { "line_type": "ul", "section": "Ingredients", "text": "Water" }, { "line_type": "ul", "section": "Ingredients", "text": "Sambal oelek" }, { "line_type": "ul", "section": "Ingredients", "text": "1 lemon" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Soy sauce" }, { "line_type": "ol", "section": "Procedure", "text": "Mix the peanut butter with water, and stir gently until smooth." }, { "line_type": "ol", "section": "Procedure", "text": "Add some sambal oelek, some lemon juice, salt, and soy sauce. Keep stirring, adjusting the ingredients to get the taste right." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If using stabilized peanut butter, mix in a small amount of peanut or vegetable oil." } ], "title": "Peanut Sauce (Saus Kacang)", "url": "https://en.wikibooks.org/wiki/Cookbook:Peanut_Sauce_(Saus_Kacang)" }

{ "infobox": { "category": "/wiki/Category:Sauce_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "This peanut sauce works very well when served with stir-fried tofu and greens or any steamed vegetables." }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup peanut butter" }, { "line_type": "ul", "section": "Ingredients", "text": "1–2 cloves of garlic" }, { "line_type": "ul", "section": "Ingredients", "text": "3 Tbsp soy sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "2 Tbsp vinegar, rice vinegar or cider vinegar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 Tbsp brown sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ tsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "⅛ tsp cayenne pepper (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup hot water" }, { "line_type": "ol", "section": "Procedure", "text": "Mix all ingredients together, adding the water last." } ], "title": "Peanut Sauce (Vegan)", "url": "https://en.wikibooks.org/wiki/Cookbook:Peanut_Sauce_(Vegan)" }

{ "infobox": { "category": "/wiki/Category:Vegan_recipes", "difficulty": 1, "servings": "2", "time": "10 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "This pear and almond smoothie is simple and vegan. It contains no added refined sugar." }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups unsweetened vanilla-flavored almond milk" }, { "line_type": "ul", "section": "Ingredients", "text": "1 large, ripe D'Anjou pear" }, { "line_type": "ul", "section": "Ingredients", "text": "1 lemon wedge" }, { "line_type": "ol", "section": "Procedure", "text": "Cut the pear into chunks, discarding the core. Place the chunks of pear in a blender." }, { "line_type": "ol", "section": "Procedure", "text": "Squeeze the juice of the lemon over the pear." }, { "line_type": "ol", "section": "Procedure", "text": "Add the almond milk. Blend. Serve immediately" }, { "line_type": "ul", "section": "Notes and Variations", "text": "If you add cinnamon and/or nutmeg to this, it can act as a vegan substitute for eggnog—however, it is not as thick as traditional eggnog." } ], "title": "Pear and Almond Smoothie (Vegan)", "url": "https://en.wikibooks.org/wiki/Cookbook:Pear_and_Almond_Smoothie_(Vegan)" }

{ "infobox": { "category": "/wiki/Category:Chutney_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Pear chutney is served as a side dish for many Indian foods. It can be mild to extra hot depending on the individual preference." }, { "line_type": "ul", "section": "Ingredients", "text": "4½ lb firm ripe pears" }, { "line_type": "ul", "section": "Ingredients", "text": "1 large green chile pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "1½ cups raisins" }, { "line_type": "ul", "section": "Ingredients", "text": "4 cups sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup crystallised ginger, cut small" }, { "line_type": "ul", "section": "Ingredients", "text": "3 cups white vinegar" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup water" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ tsp powdered cloves" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp cinnamon" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ tsp nutmeg" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ tsp allspice" }, { "line_type": "ul", "section": "Ingredients", "text": "6 bay leaves" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup liquid pectin" }, { "line_type": "ol", "section": "Procedure", "text": "Pare, core, and slice pears." }, { "line_type": "ol", "section": "Procedure", "text": "Chop pepper finely." }, { "line_type": "ol", "section": "Procedure", "text": "Mix pears, pepper, raisins, sugar, crystallised ginger, white vinegar, salt, and water in a pot." }, { "line_type": "ol", "section": "Procedure", "text": "Use string to tie spices in a cheesecloth bag and add to pears" }, { "line_type": "ol", "section": "Procedure", "text": "Simmer mixture until thick, about 2 hours." }, { "line_type": "ol", "section": "Procedure", "text": "Remove spice bag." }, { "line_type": "ol", "section": "Procedure", "text": "Add liquid pectin and boil for 1 minute." }, { "line_type": "ol", "section": "Procedure", "text": "Pour immediately into hot, sterilised jars, and seal straight away." } ], "title": "Pear Chutney", "url": "https://en.wikibooks.org/wiki/Cookbook:Pear_Chutney" }

{ "infobox": { "category": "/wiki/Category:Pie_and_tart_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "2 Pillsbury pie crusts" }, { "line_type": "ul", "section": "Ingredients", "text": "4 fresh Bartlett pears" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon cinnamon" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup flour" }, { "line_type": "ul", "section": "Ingredients", "text": "1½ cups water" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup brown sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "2½ tablespoons cornstarch" }, { "line_type": "ul", "section": "Ingredients", "text": "Lemon juice from ½ lemon" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ teaspoon nutmeg" }, { "line_type": "ol", "section": "Procedure", "text": "Core, peel, and slice the pears into ¼ or ⅛-inch segments." }, { "line_type": "ol", "section": "Procedure", "text": "Add the lemon juice to the pear segments." }, { "line_type": "ol", "section": "Procedure", "text": "In a separate pot, set the water and white and brown sugar to boil to make a simple syrup." }, { "line_type": "ol", "section": "Procedure", "text": "In a separate bowl, mix the cinnamon, nutmeg, flour, and cornstarch." }, { "line_type": "ol", "section": "Procedure", "text": "When the syrup is done boiling, bring all of the ingredients together." }, { "line_type": "ol", "section": "Procedure", "text": "Arrange one of the pie crusts on top of the pie pan." }, { "line_type": "ol", "section": "Procedure", "text": "Add the pear filling into the pie pan. Transfer excess juices to the pie pan as well." }, { "line_type": "ol", "section": "Procedure", "text": "Cover the filling with the other pie crust and make three slits on top." }, { "line_type": "ol", "section": "Procedure", "text": "Bake in the oven at 350°F for 60 minutes or until golden brown." }, { "line_type": "ol", "section": "Procedure", "text": "Take out the pie and let cool." }, { "line_type": "ol", "section": "Procedure", "text": "If desired, serve warm with ice cream or frozen custard." } ], "title": "Pear Pie", "url": "https://en.wikibooks.org/wiki/Cookbook:Pear_Pie" }

{ "infobox": { "category": "/wiki/Category:Dessert_recipes", "difficulty": 2, "servings": "16", "time": "1 hour" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "4 ea. (2½ pounds) firm, ripe pears peeled, cored, and sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "12 ounces cranberries" }, { "line_type": "ul", "section": "Ingredients", "text": "⅓ cup sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon cinnamon, divided" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ cup rolled oats" }, { "line_type": "ul", "section": "Ingredients", "text": "⅔ cup sliced almonds" }, { "line_type": "ul", "section": "Ingredients", "text": "⅔ cup firmly packed brown sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup butter cut into pieces" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup flour" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat oven to 375°F." }, { "line_type": "ol", "section": "Procedure", "text": "Toss pears, cranberries, sugar, and ¼ teaspoon cinnamon in a 9x9-inch baking dish until blended." }, { "line_type": "ol", "section": "Procedure", "text": "Combine oats, almonds, brown sugar, butter, flour, and remaining ¼ teaspoon cinnamon in large bowl. Blend with fingertips." }, { "line_type": "ol", "section": "Procedure", "text": "Sprinkle crumble over fruit and pat down lightly." }, { "line_type": "ol", "section": "Procedure", "text": "Bake until pears are tender and topping is golden, about 45 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Serve hot or warm." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Try baking in a 15-inch Dutch oven—place on 12 briquettes, and top with 19 briquettes. Cook for 35–45 minutes, checking crisp after 30 minutes." } ], "title": "Pear-Cranberry Crisp", "url": "https://en.wikibooks.org/wiki/Cookbook:Pear-Cranberry_Crisp" }

{ "infobox": { "category": "/wiki/Category:Pea_recipes", "difficulty": 1, "servings": "6–8", "time": "½ hour" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 package (16 ounces) frozen green peas" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons butter" }, { "line_type": "ul", "section": "Ingredients", "text": "1 can (4 ounces) sliced mushrooms, juice reserved" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon flour" }, { "line_type": "ul", "section": "Ingredients", "text": "1 can (8 ounces) water chestnuts" }, { "line_type": "ul", "section": "Ingredients", "text": "Cooking spray" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup bread crumbs (optional)" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat oven to 350°F." }, { "line_type": "ol", "section": "Procedure", "text": "Cook peas according to package instructions, then drain." }, { "line_type": "ol", "section": "Procedure", "text": "In a separate pan, melt butter." }, { "line_type": "ol", "section": "Procedure", "text": "Add mushroom juice and flour to melted butter. Stir until thickened." }, { "line_type": "ol", "section": "Procedure", "text": "Add mixture to peas, then add water chestnuts and mushrooms." }, { "line_type": "ol", "section": "Procedure", "text": "Place in medium baking pan coated with cooking spray." }, { "line_type": "ol", "section": "Procedure", "text": "Sprinkle breadcrumbs on top if desired." }, { "line_type": "ol", "section": "Procedure", "text": "Bake for 12–15 minutes, or until heated through." } ], "title": "Peas Supreme", "url": "https://en.wikibooks.org/wiki/Cookbook:Peas_Supreme" }

{ "infobox": { "category": "/wiki/Category:Pea_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Pease pudding, sometimes known as pease pottage or pease porridge, is a simmered pea preparation, which mainly consists of split yellow or carlin peas, water, salt and spices, often cooked with a bacon or ham joint. It is similar in texture to hummus (but harder to cut), light yellow in colour, with a mild taste. Pease pudding was traditionally produced in England, especially in the industrial Northern areas, though it is now widely available, often in butcher's shops (due to the bacon connection). It is often served with ham and stottie cakes." }, { "line_type": "ul", "section": "Ingredients", "text": "1 uncooked ham hock or ham joint (from a butcher shop)" }, { "line_type": "ul", "section": "Ingredients", "text": "250–375 g dried yellow split peas" }, { "line_type": "ul", "section": "Ingredients", "text": "1 knob of butter" }, { "line_type": "ol", "section": "Procedure", "text": "Put the ham hock in a pressure cooker and cover with water." }, { "line_type": "ol", "section": "Procedure", "text": "With the lid on bring to the boil (full pressure)." }, { "line_type": "ol", "section": "Procedure", "text": "Lower the heat and simmer for 30–40 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from the heat and release the pressure. Take out the hock and put to one side." }, { "line_type": "ol", "section": "Procedure", "text": "Add the split peas." }, { "line_type": "ol", "section": "Procedure", "text": "With the lid on, bring back to the boil." }, { "line_type": "ol", "section": "Procedure", "text": "Again lower the heat to a simmer (as low as possible)." }, { "line_type": "ol", "section": "Procedure", "text": "Simmer for 25–30 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from the heat and release the pressure." }, { "line_type": "ol", "section": "Procedure", "text": "Put the contents into a bowl with the butter, and mix with a balloon type whisk." }, { "line_type": "ol", "section": "Procedure", "text": "Leave to cool." }, { "line_type": "ol", "section": "Procedure", "text": "Serve on white bread or stottie cake, alone or with ham from the hock. Refrigerate when cool." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The amount of split peas added changes the consistency and the setting time." } ], "title": "Pease Pudding", "url": "https://en.wikibooks.org/wiki/Cookbook:Pease_Pudding" }

{ "infobox": { "category": "/wiki/Category:Dessert_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Blondies are a type of baked bar cookie. They are similar to brownies, but they are not chocolate-flavored. This recipe should provide good foundation for further experimentation if you are so inclined." }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (125 g) flour" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp baking powder" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ tsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup (120 g) unsalted butter, melted" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (240 g) firmly packed dark brown sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp vanilla extract" }, { "line_type": "ul", "section": "Ingredients", "text": "1 egg" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ cup (180 g) chopped pecans" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat oven to 325°F (170°C)." }, { "line_type": "ol", "section": "Procedure", "text": "Dry toast the chopped pecans until fragrant and slightly colored. This can either be done in a dry skillet on the stovetop over medium-high heat while stirring frequently or else by roasting the nuts in the oven on a cookie sheet while you prepare the batter. The stovetop method is faster but requires more attention. It is also possible to buy dry toasted nuts instead of raw to avoid this step. The pecans should be crunchy and nutty, not rubbery or mealy." }, { "line_type": "ol", "section": "Procedure", "text": "In a small bowl stir together the flour, baking powder, and salt. Set aside." }, { "line_type": "ol", "section": "Procedure", "text": "In a large bowl, stir the melted butter, brown sugar, and vanilla until uniform, breaking up any large lumps of sugar." }, { "line_type": "ol", "section": "Procedure", "text": "Beat in egg until creamy." }, { "line_type": "ol", "section": "Procedure", "text": "Gently fold in flour mixture. When flour is nearly incorporated, gently fold in toasted pecans. Do not overmix." }, { "line_type": "ol", "section": "Procedure", "text": "Spread mixture into buttered 8 x 8-inch (20 x 20 cm) baking dish." }, { "line_type": "ol", "section": "Procedure", "text": "Bake at 325°F (170°C) for 30 minutes or until desired doneness." }, { "line_type": "ol", "section": "Procedure", "text": "Let cool and cut into bars." } ], "title": "Pecan Blondies", "url": "https://en.wikibooks.org/wiki/Cookbook:Pecan_Blondies" }

{ "infobox": { "category": "/wiki/Category:Dessert_recipes", "difficulty": 3, "servings": "6–10", "time": "Prep: ~60 minutesBaking: ~60 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "This is a recipe for a traditional pecan pie, which is a popular dessert in many parts of the southern USA. Pecan pies are often served on holidays and special occasions, most commonly at Christmas and Thanksgiving Day meals." }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups (240 grams) pastry (or all-purpose) flour" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon (6 grams) salt" }, { "line_type": "ul", "section": "Ingredients", "text": "2 teaspoons (8 grams) sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup (115 grams) unsalted butter" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup (50 grams) Crisco vegetable shortening (or lard)" }, { "line_type": "ul", "section": "Ingredients", "text": "6 tablespoons (90 milliliters) very cold water" }, { "line_type": "ul", "section": "Ingredients", "text": "2 teaspoons vinegar (optional; can help make crust more tender)" }, { "line_type": "ul", "section": "Ingredients", "text": "6 tablespoons (85 grams) unsalted butter" }, { "line_type": "ul", "section": "Ingredients", "text": "1 packed cup (200 grams) dark brown sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon (3 grams) salt" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ cup (250 grams) light corn syrup" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon (13 grams) vanilla extract" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon (45 milliliters) bourbon whiskey or dark rum" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups (475 milliliters) pecans" }, { "line_type": "ul", "section": "Ingredients", "text": "3 large eggs" }, { "line_type": "ol", "section": "Procedure", "text": "Spread whole pecans onto a baking sheet and roast in a 350°F (175°C) oven for 10 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Allow the pecans to cool, then chop coarsely." }, { "line_type": "ol", "section": "Procedure", "text": "Dice butter into cubes and place butter and shortening in freezer for 20–30 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Combine the flour, sugar, and salt in a food processor and pulse several times to mix." }, { "line_type": "ol", "section": "Procedure", "text": "Add the butter and shortening, and pulse 8–12 times until the butter is the size of peas." }, { "line_type": "ol", "section": "Procedure", "text": "Mix the water and vinegar together." }, { "line_type": "ol", "section": "Procedure", "text": "With the processor running, pour the water/vinegar mixture down the feed tube and pulse until the mixture begins to come together into a dough." }, { "line_type": "ol", "section": "Procedure", "text": "Dump the dough out onto a board and press it together, forming the dough into a disk." }, { "line_type": "ol", "section": "Procedure", "text": "Wrap the dough in plastic wrap and refrigerate for approximately 30 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Roll out dough on a well-floured board into a circle, rolling from the center out, turning and flouring so the dough does not stick to the board." }, { "line_type": "ol", "section": "Procedure", "text": "Roll the dough onto the rolling pin and transfer to a 9-inch pie dish." }, { "line_type": "ol", "section": "Procedure", "text": "Mold the dough into the pie dish, pushing the dough into the corners." }, { "line_type": "ol", "section": "Procedure", "text": "Dock the bottom of the crust with a fork to help prevent the crust from puffing up when baking." }, { "line_type": "ol", "section": "Procedure", "text": "Place the pie shell in the freezer for 30 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Line the pie shell with parchment paper and fill with pie weights (or dried beans)." }, { "line_type": "ol", "section": "Procedure", "text": "Place the pie dish on a cookie sheet and bake the pie shell for 20 minutes at 375°F (190°C) on the middle oven rack." }, { "line_type": "ol", "section": "Procedure", "text": "Remove pie weights by lifting out the parchment paper. Continue to bake pie shell for another 10 minutes." }, { "line_type": "p", "section": "Procedure", "text": "While the pie crust is baking, proceed to making the filling:" }, { "line_type": "ol", "section": "Procedure", "text": "In a medium saucepan over medium heat, melt the butter." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the brown sugar and salt until combined." }, { "line_type": "ol", "section": "Procedure", "text": "Add the corn syrup, and bring the mixture up to a boil, stirring occasionally so the filling does not burn on the bottom of the saucepan." }, { "line_type": "ol", "section": "Procedure", "text": "Continue to stir and allow the mixture to boil for 1 minute, then remove from heat." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the bourbon, vanilla, and chopped pecans." }, { "line_type": "ol", "section": "Procedure", "text": "Allow the mixture to cool for 5 minutes, stirring occasionally." }, { "line_type": "ol", "section": "Procedure", "text": "Beat the eggs and stir them into the cooled mixture a little at a time." }, { "line_type": "ol", "section": "Procedure", "text": "Reduce oven temperature to 350°F (175°C)." }, { "line_type": "ol", "section": "Procedure", "text": "Pour the filling into the hot pie crust." }, { "line_type": "ol", "section": "Procedure", "text": "Place the pie dish still on a cookie sheet back into the oven on the lower 3rd over rack; if you have a pie shield, put it in place to prevent the edges of the crust from getting too brown." }, { "line_type": "ol", "section": "Procedure", "text": "Bake at 350°F (175°C) for 45 minutes, filling should still be slightly jiggly when removed from oven." }, { "line_type": "ol", "section": "Procedure", "text": "Allow pie to cool on a cooling rack for 2–4 hours. Pie will cool to doneness." }, { "line_type": "ol", "section": "Procedure", "text": "Serve warm with whipped cream or vanilla ice cream." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Don't skip the pecan roasting process. Roasting the pecans greatly enhances the flavor and texture of the nuts. It is best to roast the pecans whole and then chop after roasting. Roasting the nuts whole helps to ensure even roasting of the nuts." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If you prefer the look of a lighter-colored filling, you can substitute light brown sugar for the dark brown sugar." }, { "line_type": "ul", "section": "Warnings", "text": "Filling will be extremely hot immediately after the pie is taken from the oven and is continuing to cook to doneness as it cools, so let it cool for at least an hour before you cut into it." }, { "line_type": "ul", "section": "See also", "text": "Cookbook:Chocolate Bourbon Pecan Pie" }, { "line_type": "ul", "section": "See also", "text": "Cookbook:Layered Pecan Pie" } ], "title": "Pecan Pie", "url": "https://en.wikibooks.org/wiki/Cookbook:Pecan_Pie" }

{ "infobox": { "category": "/wiki/Category:Pasta_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "This recipe can be a stand-alone meal; it's also good cold as a leftover. It sometimes turns out a bit dry." }, { "line_type": "ul", "section": "Ingredients", "text": "500 grams pasta (ideally penne)" }, { "line_type": "ul", "section": "Ingredients", "text": "3 generous tablespoons olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "2 large garlic cloves, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1 onion (ideally red), sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ cup pecan halves" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pack of frozen spinach, or, better, a moderate amount of fresh spinach" }, { "line_type": "ul", "section": "Ingredients", "text": "Crushed red pepper flakes, to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup feta cheese or feta substitute (optional)" }, { "line_type": "ol", "section": "Procedure", "text": "Bring a pan of water to a boil and once it has a good rolling boil, put in the pasta. Start checking it about 2 minutes before the amount of time specified on the package by tasting a piece. A commonly held ideal for pasta is that it should be al dente, which means a tiny, tiny bit undercooked, rather than soft and mushy; it does not mean raw. Drain the pasta once it's done." }, { "line_type": "ol", "section": "Procedure", "text": "While the pasta is cooking, combine the olive oil, red pepper flakes, and garlic in a cold skillet. Put them on medium heat." }, { "line_type": "ol", "section": "Procedure", "text": "After a brief amount of time, add the onion slices." }, { "line_type": "ol", "section": "Procedure", "text": "Once the onion is slightly browned, add the pecan halves and sauté them for two minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Add the spinach." }, { "line_type": "ol", "section": "Procedure", "text": "Once the spinach is done, add salt." }, { "line_type": "ol", "section": "Procedure", "text": "Put the sauce on the drained pasta and serve." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If frozen spinach is used, consider steaming it quickly before using it in this recipe." } ], "title": "Pecan Spinach Pasta", "url": "https://en.wikibooks.org/wiki/Cookbook:Pecan_Spinach_Pasta" }

{ "infobox": { "category": "/wiki/Category:Dessert_recipes", "difficulty": 3, "servings": "Varies", "time": "60 minutes" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "3 cups cooked, mashed sweet potatoes" }, { "line_type": "ul", "section": "Ingredients", "text": "½ stick (4 tbsp) margarine, melted" }, { "line_type": "ul", "section": "Ingredients", "text": "2 eggs, beaten (or 3 egg whites)" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup milk (or ¼ cup skim milk)" }, { "line_type": "ul", "section": "Ingredients", "text": "⅓–1 cup white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon vanilla extract" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon almond extract" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup brown sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "½ stick (4 tbsp) margarine, melted" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup flour (if using self-rising flour, omit salt and baking powder)" }, { "line_type": "ul", "section": "Ingredients", "text": "⅛ teaspoon baking powder" }, { "line_type": "ul", "section": "Ingredients", "text": "⅛ teaspoon salt" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup chopped pecans" }, { "line_type": "ol", "section": "Procedure", "text": "Mix base and topping ingredients in separate bowls." }, { "line_type": "ol", "section": "Procedure", "text": "Pour the sweet potato mixture into a 9x12-inch pan." }, { "line_type": "ol", "section": "Procedure", "text": "Sprinkle on topping, and bake at 350°F for 45 minutes." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Other nuts can be used in the topping—almonds or peanuts serve admirably." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Stores well frozen." } ], "title": "Pecan Sweet Potatoes", "url": "https://en.wikibooks.org/wiki/Cookbook:Pecan_Sweet_Potatoes" }

{ "infobox": { "category": "/wiki/Category:Chili_recipes", "difficulty": 2, "servings": "10–12", "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Pedernales River Chili was American President Lyndon Johnson's favorite chili con carne recipe. It was named after the location of his Texas Hill Country ranch. The recipe calls for leaving out the traditional beef suet (on doctor's orders after his heart attack while he was U.S. Senate Majority Leader) and also adds tomatoes and onions. LBJ preferred venison, when available, over beef; Hill Country deer were thought to be leaner than most. Lady Bird Johnson, the First Lady, had it printed up on cards as a mail-out because of the many thousands of requests the White House received for the recipe." }, { "line_type": "p", "section": null, "text": "The recipe is originally from Zephyr Wright, the Johnson's family cook." }, { "line_type": "ul", "section": "Ingredients", "text": "4 lbs (1.8 kg) coarse-ground meat (venison preferred)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 large onion, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cloves garlic, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon dried oregano (preferable to fresh oregano, which grows wild in central Texas)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon powdered cumin" }, { "line_type": "ul", "section": "Ingredients", "text": "6 teaspoons chili powder (or more, to taste)" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cans (16-oz/500g) whole tomatoes" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups (470 ml) hot water" }, { "line_type": "ol", "section": "Procedure", "text": "Brown meat, onion, and garlic in a large skillet." }, { "line_type": "ol", "section": "Procedure", "text": "Add rest of ingredients and bring to a boil. Lower heat, cover, and simmer for about an hour." }, { "line_type": "ol", "section": "Procedure", "text": "Skim off grease." } ], "title": "Pedernales River Chili", "url": "https://en.wikibooks.org/wiki/Cookbook:Pedernales_River_Chili" }

{ "infobox": { "category": "/wiki/Category:Nigerian_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Peeled bean porridge is a typical Nigerian food prepared from peeled beans. It is served with pap, gaari, or custard." }, { "line_type": "ul", "section": "Ingredients", "text": "Dried beans" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Ground crayfish" }, { "line_type": "ul", "section": "Ingredients", "text": "Onions, sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "Palm oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ol", "section": "Procedure", "text": "Soak the beans in cold water, then remove their skins." }, { "line_type": "ol", "section": "Procedure", "text": "Grind together the pepper and crayfish." }, { "line_type": "ol", "section": "Procedure", "text": "Boil the peeled beans until tender." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the pepper, crayfish, and onions. Cook until the onions are softened and the mixture reaches a porridge-like consistency." }, { "line_type": "ol", "section": "Procedure", "text": "Add palm oil and salt to taste." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If the porridge is prepared for a baby less than a year old, do not include pepper and salt." } ], "title": "Peeled Beans Porridge", "url": "https://en.wikibooks.org/wiki/Cookbook:Peeled_Beans_Porridge" }

{ "infobox": { "category": "/wiki/Category:Nigerian_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Pekere, also known as corn cake, is a typical Yoruba food made from cornmeal. It is typically served with ogi, ẹko, or Nigerian custard. It is similar to akara and usually consumed as a breakfast dish." }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh peppers" }, { "line_type": "ul", "section": "Ingredients", "text": "Tomatoes" }, { "line_type": "ul", "section": "Ingredients", "text": "Onions" }, { "line_type": "ul", "section": "Ingredients", "text": "Finely-ground cornmeal" }, { "line_type": "ul", "section": "Ingredients", "text": "Water" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Maggi cube" }, { "line_type": "ul", "section": "Ingredients", "text": "Vegetable oil" }, { "line_type": "ol", "section": "Procedure", "text": "Grind or blend the pepper, tomatoes, and onions together to make a paste." }, { "line_type": "ol", "section": "Procedure", "text": "Combine the pepper paste and cornmeal." }, { "line_type": "ol", "section": "Procedure", "text": "Mix in water, salt, and maggi cube until smooth." }, { "line_type": "ol", "section": "Procedure", "text": "Heat enough vegetable oil in a pot for deep-frying. Aim for a temperature of about 350–375°F." }, { "line_type": "ol", "section": "Procedure", "text": "Roll the mixture into small balls, and deep fry them." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the pekere from the oil, and drain any excess oil." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with ogi, ẹkọ, or Nigerian custard." } ], "title": "Pekere (Nigerian Corn Cake)", "url": "https://en.wikibooks.org/wiki/Cookbook:Pekere_(Nigerian_Corn_Cake)" }

{ "infobox": { "category": "/wiki/Category:Pasta_recipes", "difficulty": 2, "servings": "4", "time": "1 hour" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup freshly chopped garlic" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups heavy cream" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup sun-dried tomatoes, julienned" }, { "line_type": "ul", "section": "Ingredients", "text": "1½ cups marinara sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt, to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper, to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Granulated garlic, to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "½ pound fresh spinach" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup grated Pecorino Romano cheese" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pound penne pasta cooked al dente and drained" }, { "line_type": "ol", "section": "Procedure", "text": "Heat olive oil in a large pot over high heat." }, { "line_type": "ol", "section": "Procedure", "text": "Add garlic, and sauté until it just begins to brown (be careful not to burn garlic), about 1 minute." }, { "line_type": "ol", "section": "Procedure", "text": "Add cream and sun-dried tomatoes, and bring to a boil." }, { "line_type": "ol", "section": "Procedure", "text": "Add marinara sauce." }, { "line_type": "ol", "section": "Procedure", "text": "Cook, stirring occasionally, until sauce thickens and is reduced by one-fourth." }, { "line_type": "ol", "section": "Procedure", "text": "Season with salt, pepper and granulated garlic." }, { "line_type": "ol", "section": "Procedure", "text": "Fold in spinach and Romano, and heat just until spinach is wilted and cheese melted." }, { "line_type": "ol", "section": "Procedure", "text": "Toss with pasta and serve hot." } ], "title": "Penne alla Casa (Penne in Creamy Tomato Sauce)", "url": "https://en.wikibooks.org/wiki/Cookbook:Penne_alla_Casa_(Penne_in_Creamy_Tomato_Sauce)" }

{ "infobox": { "category": "/wiki/Category:Pasta_recipes", "difficulty": 1, "servings": "6", "time": "½ hour" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 package (20 ounces) Italian sausage" }, { "line_type": "ul", "section": "Ingredients", "text": "1 can (26½ ounces) meat-flavored spaghetti sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "1 can (6 ounces) tomato paste" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup hot water" }, { "line_type": "ul", "section": "Ingredients", "text": "8 ounces dry penne pasta, cooked according to package directions" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons shredded Parmesan cheese" }, { "line_type": "ol", "section": "Procedure", "text": "Remove casings from sausages." }, { "line_type": "ol", "section": "Procedure", "text": "Cook sausage in large skillet over medium heat until browned and crumbled; drain." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in spaghetti sauce, tomato paste, and water." }, { "line_type": "ol", "section": "Procedure", "text": "Add pasta and stir until well coated." }, { "line_type": "ol", "section": "Procedure", "text": "Bring to a boil." }, { "line_type": "ol", "section": "Procedure", "text": "Reduce heat, simmer over low heat 10 minutes or until heated through." }, { "line_type": "ol", "section": "Procedure", "text": "Sprinkle with cheese." }, { "line_type": "ul", "section": "Procedure", "text": "After mixing in meat-flavored pasta sauce." }, { "line_type": "ul", "section": "Procedure", "text": "Finished cooking and ready to serve!" } ], "title": "Penne with Hearty Meat Sauce", "url": "https://en.wikibooks.org/wiki/Cookbook:Penne_with_Hearty_Meat_Sauce" }

{ "infobox": { "category": "/wiki/Category:Meat_recipes", "difficulty": 2, "servings": "6", "time": "1 hour" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Pennsylvania pot pie is a Pennsylvania Dutch soup, consisting of meat, vegetables, and squares of pie crust." }, { "line_type": "ul", "section": "Ingredients", "text": "2 ½ cups flour" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp ground pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup shortening" }, { "line_type": "ul", "section": "Ingredients", "text": "⅓ cup plus 1 tbsp cold water" }, { "line_type": "ul", "section": "Ingredients", "text": "2 quarts water" }, { "line_type": "ul", "section": "Ingredients", "text": "1 can green beans" }, { "line_type": "ul", "section": "Ingredients", "text": "1–3 lb stewing chicken" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt, to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper, to taste" }, { "line_type": "ol", "section": "Procedure", "text": "Boil chicken in water until tender." }, { "line_type": "ol", "section": "Procedure", "text": "Meanwhile, prepare noodle dough following the first 5 steps of the Flaky Pie Crust procedure, using the ingredients above. Sugar and butter are replaced with pepper and shortening, respectively." }, { "line_type": "ol", "section": "Procedure", "text": "On a floured board, roll dough about twice as thick as ordinary pie crust (about a 9-inch circle or 8 x 10-inch rectangle)." }, { "line_type": "ol", "section": "Procedure", "text": "Cut dough into roughly 2-inch squares." }, { "line_type": "ol", "section": "Procedure", "text": "Remove chicken from broth. Shred chicken, discarding bones and skin." }, { "line_type": "ol", "section": "Procedure", "text": "Stir pot pie squares into boiling broth a few at a time, being careful not to let them stick together. Simmer 6 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Add chicken and green beans. Simmer for 10–15 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from heat. Let stand 5 minutes before serving." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Note: Pot pie squares will dissolve into the broth around the edges, but remain relatively firm in their centers. This is normal." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "A range of fresh vegetables including fresh green beans, cubed potatoes, finely diced carrots, onions, etc. can be added after the chicken if cooking times are planned carefully." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Cooked chicken or turkey, or bite-sized pieces of ham can be substituted for the raw chicken. In this case, substitute chicken broth for water." } ], "title": "Pennsylvania Pot Pie", "url": "https://en.wikibooks.org/wiki/Cookbook:Pennsylvania_Pot_Pie" }

{ "infobox": { "category": "/wiki/Category:Fish_recipes", "difficulty": null, "servings": "4–6", "time": "60 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Pepes is cooking method of steaming the ingredients (fish, chicken, tofu, or mushroom) wrapped in banana leaves until it becomes tender, then grilling the packets. In this recipe any fresh water fish or salt water fish can be used as substitute. In restaurants serving West Java cuisine, where Ikan Pepes is always on the menu, the use of carp fish is very common." }, { "line_type": "ul", "section": "Ingredients", "text": "2 cloves garlic" }, { "line_type": "ul", "section": "Ingredients", "text": "4 shallot" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cm fresh ginger" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cm fresh turmeric" }, { "line_type": "ul", "section": "Ingredients", "text": "50 g fresh chile pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "5 candlenut" }, { "line_type": "ul", "section": "Ingredients", "text": "5 g tamarind" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "25 ml water" }, { "line_type": "ul", "section": "Ingredients", "text": "1 kg whole fish (carp or snapper)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 chopped tomato" }, { "line_type": "ul", "section": "Ingredients", "text": "1 stalk green onion" }, { "line_type": "ul", "section": "Ingredients", "text": "1 stalk lemongrass" }, { "line_type": "ul", "section": "Ingredients", "text": "5 salam leaves" }, { "line_type": "ul", "section": "Ingredients", "text": "50 g kemangi leaves (sweet basil; optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp salad oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Banana leaves or aluminum foil to wrap" }, { "line_type": "ol", "section": "Procedure", "text": "Grind together all the ingredients for the spice paste." }, { "line_type": "ol", "section": "Procedure", "text": "Scale and clean the fish. Take out the intestines but not the eggs." }, { "line_type": "ol", "section": "Procedure", "text": "Make three diagonal slashes on each side of the fish for spice paste flavor to immerse." }, { "line_type": "ol", "section": "Procedure", "text": "Marinate the fish with salt and tamarind for 15 minutes then wash the fish with a bowl of water to remove excess salt." }, { "line_type": "ol", "section": "Procedure", "text": "Add cooking oil to the spice-paste, mix." }, { "line_type": "ol", "section": "Procedure", "text": "Coat fish with spice paste." }, { "line_type": "ol", "section": "Procedure", "text": "Put kemangi leaves, salam leaves and sliced lemon grass for the flavor." }, { "line_type": "ol", "section": "Procedure", "text": "Wrap the fish in banana leaves or aluminum foil." }, { "line_type": "ol", "section": "Procedure", "text": "Steam over medium heat for 30 minutes. Use pressure cooker for faster cooking time and better taste." }, { "line_type": "ol", "section": "Procedure", "text": "Let it cool and grill the wrapped fish over charcoal fire." } ], "title": "Pepes Ikan (Indonesian Steamed Fish)", "url": "https://en.wikibooks.org/wiki/Cookbook:Pepes_Ikan_(Indonesian_Steamed_Fish)" }

{ "infobox": { "category": "/wiki/Category:Meat_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "If you've ever had Steak au Poivre, this is going to look pretty similar, except it's grilled and there is no pan sauce." }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup peppercorns, cracked" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ tsp cayenne pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "1½ tbsp smoked paprika" }, { "line_type": "ul", "section": "Ingredients", "text": "1 ea. (1 pound) flank steak" }, { "line_type": "ul", "section": "Ingredients", "text": "Dijon mustard" }, { "line_type": "ol", "section": "Procedure", "text": "Combine the peppercorns, salt, cayenne, and paprika. Set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Brush steak with mustard. Apply seasoning mixture and gently massage into meat." }, { "line_type": "ol", "section": "Procedure", "text": "Grill over high heat until marked on both sides. Lower heat to medium and cook, turning often, until internal temperature reaches 140 °F for medium rare." }, { "line_type": "ol", "section": "Procedure", "text": "Remove and let rest, uncovered, for 7 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Slice as thinly as humanly possible across the grain and serve warm." } ], "title": "Pepper Crusted Flank Steak", "url": "https://en.wikibooks.org/wiki/Cookbook:Pepper_Crusted_Flank_Steak" }

{ "infobox": { "category": "/wiki/Category:Chicken_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "4 boneless skinless chicken breasts" }, { "line_type": "ul", "section": "Ingredients", "text": "Olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup cracked black peppercorns" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup freshly squeezed lemon juice" }, { "line_type": "ol", "section": "Procedure", "text": "Brush chicken with olive oil. Sprinkle both sides liberally with salt." }, { "line_type": "ol", "section": "Procedure", "text": "Place pepper in a pie pan. Dredge chicken in black pepper. Let rest for 2–3 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Heat a large cast iron skillet over high heat. Pour in about 2 tbsp olive oil." }, { "line_type": "ol", "section": "Procedure", "text": "Add chicken and cook 2 minutes per side, or until browned on both sides." }, { "line_type": "ol", "section": "Procedure", "text": "Insert an oven-safe probe thermometer into one of the chicken breasts. Bake, pan and all, at 375°F until internal temperature reaches 165°F." }, { "line_type": "ol", "section": "Procedure", "text": "Remove chicken from pan and keep warm. Deglaze pan with lemon juice and drizzle over chicken. Serve warm." } ], "title": "Pepper-Crusted Chicken", "url": "https://en.wikibooks.org/wiki/Cookbook:Pepper-Crusted_Chicken" }

{ "infobox": { "category": "/wiki/Category:Meat_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "A homemade steak sauce finishes this meal all off. The sauce sure is better than that A1 stuff." }, { "line_type": "ul", "section": "Ingredients", "text": "2 cloves garlic, smashed and minced" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup black peppercorns, cracked" }, { "line_type": "ul", "section": "Ingredients", "text": "4 ea. (24 ounces) boneless strip steaks, trimmed of excess fat" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup cognac" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tbsp heavy cream" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup (4 tbsp) unsalted butter, cut into small pieces" }, { "line_type": "ol", "section": "Procedure", "text": "Sprinkle garlic with salt. Rub with the side of the knife repeatedly until garlic forms a thick paste." }, { "line_type": "ol", "section": "Procedure", "text": "Rub steaks with oil. Season on both sides with salt, then press peppercorns into both sides of meat. Let sit until room temperature, about 30 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Heat a stainless steel skillet large enough to hold the steaks over high heat. Pour some oil into the pan, then add steaks. Cook 4 minutes per side for medium rare. Remove and keep warm." }, { "line_type": "ol", "section": "Procedure", "text": "Pour out excess fat but do not scrape pan. Deglaze pan with cognac, then turn off heat and ignite with a firestick. Shake pan until flames die." }, { "line_type": "ol", "section": "Procedure", "text": "Bring to a boil. Cook until reduced by half, then whisk in cream and garlic." }, { "line_type": "ol", "section": "Procedure", "text": "Whisk in butter. Once butter has melted completely, spoon over steaks. Serve immediately." }, { "line_type": "ul", "section": "Warnings", "text": "When you make this dish and ignite it, you are essentially playing with fire, something that your mom didn't recommend. Always remember to keep a fire extinguisher around, and if you have a gas stove, turn off the heat." } ], "title": "Peppercorn Strip Steaks with Cognac Cream Sauce", "url": "https://en.wikibooks.org/wiki/Cookbook:Peppercorn_Strip_Steaks_with_Cognac_Cream_Sauce" }

{ "infobox": { "category": "/wiki/Category:Salad_recipes", "difficulty": 1, "servings": "4", "time": "Cooking: 20 minutesAssembly: 10 minutes" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "6 ounces orzo, cooked and well drained" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup Italian dressing" }, { "line_type": "ul", "section": "Ingredients", "text": "4 ounces shredded mozzarella cheese" }, { "line_type": "ul", "section": "Ingredients", "text": "4 ounces sliced pepperoni" }, { "line_type": "ul", "section": "Ingredients", "text": "2 diced tomatoes" }, { "line_type": "ol", "section": "Procedure", "text": "Combine all of the ingredients in a large bowl and toss well to combine." }, { "line_type": "ol", "section": "Procedure", "text": "Serve warm or chill before serving." } ], "title": "Pepperoni Pasta Salad", "url": "https://en.wikibooks.org/wiki/Cookbook:Pepperoni_Pasta_Salad" }

{ "infobox": { "category": "/wiki/Category:Beverage_recipes", "difficulty": 1, "servings": "10", "time": "15 minutes" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "2¼ cups pineapple juice" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups cranberry juice" }, { "line_type": "ul", "section": "Ingredients", "text": "1¾ cups water" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ teaspoon salt" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup brown sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon cloves" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon allspice" }, { "line_type": "ul", "section": "Ingredients", "text": "3 sticks cinnamon" }, { "line_type": "ul", "section": "Special equipment", "text": "Percolator-style coffee pot" }, { "line_type": "ol", "section": "Procedure", "text": "Place the pineapple juice, cranberry juice, water, and salt in the bottom reservoir of the percolator." }, { "line_type": "ol", "section": "Procedure", "text": "Place the brown sugar, cloves, allspice, and cinnamon in the top compartment." }, { "line_type": "ol", "section": "Procedure", "text": "Heat for 10 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Serve hot." } ], "title": "Percolator Punch", "url": "https://en.wikibooks.org/wiki/Cookbook:Percolator_Punch" }

{ "infobox": { "category": "/wiki/Category:Dinner_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": "Menu", "text": "Appetizers: Greek feta cheese wrapped in cold ham or beef served with home-made white bread and extra virgin olive oil" }, { "line_type": "p", "section": "Menu", "text": "First Course: Carpaccio of beef on chicory leaves, with olive oil, Parmesan, Provençal herbs, and grissini" }, { "line_type": "p", "section": "Menu", "text": "Main Course: Salmon fillet on green ribbon noodles with lemon-chive sauce and florets of broccoli" }, { "line_type": "p", "section": "Menu", "text": "Dessert: Mousse au Chocolat" }, { "line_type": "ul", "section": "Bread", "text": "1 kg (8 cups) strong white bread flour" }, { "line_type": "ul", "section": "Bread", "text": "625 ml (3 cups) lukewarm water" }, { "line_type": "ul", "section": "Bread", "text": "2 ea. 7-gram sachets (1½ tbsp total) dried yeast" }, { "line_type": "ul", "section": "Bread", "text": "30 g (2 tbsp) salt" }, { "line_type": "ul", "section": "Bread", "text": "30 g (2 tbsp) white sugar" }, { "line_type": "ol", "section": "Bread", "text": "Mound the flour in a heap on a clean work surface. Form a hole in the middle of the heap." }, { "line_type": "ol", "section": "Bread", "text": "Pour half of the water into this hole, then add the yeast, sugar and salt. Take a fork and start stirring, gradually bringing in the flour from the sides and swirling it into the liquid. Keep stirring and add the water little by little. Be careful not to pour too much water into the flour hole at a time, otherwise you might get your clothes stained." }, { "line_type": "ol", "section": "Bread", "text": "As soon as all the ingredients are mixed together, knead the dough, which becomes really sticky by then. When you have a smooth ball of dough, put it into a bowl, and let it rise in a warm place and wait until it has doubled in size (about 30 minutes)." }, { "line_type": "ol", "section": "Bread", "text": "Next you shape the dough into a loaf, then let it double in size again." }, { "line_type": "ol", "section": "Bread", "text": "Bake the loaf at 200°C (390°F) for about 15–20 minutes. The bread is ready if it sounds hollow when you knock on it. Let cool before slicing." }, { "line_type": "ul", "section": "Feta cheese with ham or beef, white bread, and extra virgin olive oil", "text": "Cold ham or beef, sliced thin" }, { "line_type": "ul", "section": "Feta cheese with ham or beef, white bread, and extra virgin olive oil", "text": "Greek feta cheese, cubed" }, { "line_type": "ul", "section": "Feta cheese with ham or beef, white bread, and extra virgin olive oil", "text": "Extra-virgin olive oil" }, { "line_type": "ul", "section": "Feta cheese with ham or beef, white bread, and extra virgin olive oil", "text": "Fresh-baked bread (see recipe above)" }, { "line_type": "ul", "section": "Feta cheese with ham or beef, white bread, and extra virgin olive oil", "text": "Aperitif such as Bellini or Aperol Spritz" }, { "line_type": "ol", "section": "Feta cheese with ham or beef, white bread, and extra virgin olive oil", "text": "Wrap a slice of ham or beef around each piece of cheese." }, { "line_type": "ol", "section": "Feta cheese with ham or beef, white bread, and extra virgin olive oil", "text": "Serve with olive oil, fresh bread, and the aperitif of choice." }, { "line_type": "ul", "section": "Carpaccio of beef on chicory with olive oil, Parmesan, and Provençal herbs", "text": "Good quality beef carpaccio (2–3 slices per person)" }, { "line_type": "ul", "section": "Carpaccio of beef on chicory with olive oil, Parmesan, and Provençal herbs", "text": "Chicory leaves, or other lettuce" }, { "line_type": "ul", "section": "Carpaccio of beef on chicory with olive oil, Parmesan, and Provençal herbs", "text": "Parmesan cheese" }, { "line_type": "ul", "section": "Carpaccio of beef on chicory with olive oil, Parmesan, and Provençal herbs", "text": "Olive oil" }, { "line_type": "ul", "section": "Carpaccio of beef on chicory with olive oil, Parmesan, and Provençal herbs", "text": "Provençal herbs" }, { "line_type": "ul", "section": "Carpaccio of beef on chicory with olive oil, Parmesan, and Provençal herbs", "text": "Grissini" }, { "line_type": "ul", "section": "Carpaccio of beef on chicory with olive oil, Parmesan, and Provençal herbs", "text": "White bread (see recipe above)" }, { "line_type": "ul", "section": "Carpaccio of beef on chicory with olive oil, Parmesan, and Provençal herbs", "text": "Red wine" }, { "line_type": "ol", "section": "Carpaccio of beef on chicory with olive oil, Parmesan, and Provençal herbs", "text": "On each individual plate, arrange the carpaccio on top of the chicory leaves." }, { "line_type": "ol", "section": "Carpaccio of beef on chicory with olive oil, Parmesan, and Provençal herbs", "text": "Finely grate some parmesan over the top." }, { "line_type": "ol", "section": "Carpaccio of beef on chicory with olive oil, Parmesan, and Provençal herbs", "text": "Drizzle with a little olive oil." }, { "line_type": "ol", "section": "Carpaccio of beef on chicory with olive oil, Parmesan, and Provençal herbs", "text": "Sprinkle the herbs over the top, and decorate the plate with two grissini." }, { "line_type": "ol", "section": "Carpaccio of beef on chicory with olive oil, Parmesan, and Provençal herbs", "text": "Serve with bread and red wine." }, { "line_type": "p", "section": "Salmon fillet on green ribbon noodles with lemon-chives-sauce and florets of broccoli", "text": "At this point it gets busy in the kitchen, but do not worry as this is a foolproof recipe—just follow the instructions and prepare the ingredients in advance. Begin with the sauce, since it is the most difficult." }, { "line_type": "ul", "section": "Salmon fillet on green ribbon noodles with lemon-chives-sauce and florets of broccoli", "text": "3 egg yolks" }, { "line_type": "ul", "section": "Salmon fillet on green ribbon noodles with lemon-chives-sauce and florets of broccoli", "text": "2 lemons, juiced" }, { "line_type": "ul", "section": "Salmon fillet on green ribbon noodles with lemon-chives-sauce and florets of broccoli", "text": "125 g (9 tbsp) melted butter" }, { "line_type": "ul", "section": "Salmon fillet on green ribbon noodles with lemon-chives-sauce and florets of broccoli", "text": "1 bundle of chives, chopped fine" }, { "line_type": "ul", "section": "Salmon fillet on green ribbon noodles with lemon-chives-sauce and florets of broccoli", "text": "300 g (10.5 oz) green ribbon noodles" }, { "line_type": "ul", "section": "Salmon fillet on green ribbon noodles with lemon-chives-sauce and florets of broccoli", "text": "½ head of broccoli, cut into florets" }, { "line_type": "ul", "section": "Salmon fillet on green ribbon noodles with lemon-chives-sauce and florets of broccoli", "text": "4 salmon fillets (about 125 g each)" }, { "line_type": "ul", "section": "Salmon fillet on green ribbon noodles with lemon-chives-sauce and florets of broccoli", "text": "Flour" }, { "line_type": "ul", "section": "Salmon fillet on green ribbon noodles with lemon-chives-sauce and florets of broccoli", "text": "Olive oil" }, { "line_type": "ul", "section": "Salmon fillet on green ribbon noodles with lemon-chives-sauce and florets of broccoli", "text": "Salt" }, { "line_type": "ul", "section": "Salmon fillet on green ribbon noodles with lemon-chives-sauce and florets of broccoli", "text": "Black pepper" }, { "line_type": "ol", "section": "Salmon fillet on green ribbon noodles with lemon-chives-sauce and florets of broccoli", "text": "Mix the egg yolks with the lemon juice in a glass bowl. Set the glass bowl over a pot of simmering water." }, { "line_type": "ol", "section": "Salmon fillet on green ribbon noodles with lemon-chives-sauce and florets of broccoli", "text": "Mix the butter into the egg mixture little by little, stirring constantly until the sauce thickens." }, { "line_type": "ol", "section": "Salmon fillet on green ribbon noodles with lemon-chives-sauce and florets of broccoli", "text": "Mix in the chives, and season the sauce with salt and pepper." }, { "line_type": "ol", "section": "Salmon fillet on green ribbon noodles with lemon-chives-sauce and florets of broccoli", "text": "Boil noodles in a large pot of salted water, stirring occasionally." }, { "line_type": "ol", "section": "Salmon fillet on green ribbon noodles with lemon-chives-sauce and florets of broccoli", "text": "Drain noodles when al dente. They should take about 8 minutes to cook." }, { "line_type": "ol", "section": "Salmon fillet on green ribbon noodles with lemon-chives-sauce and florets of broccoli", "text": "Boil the broccoli florets in salted water for about 10 minutes." }, { "line_type": "ol", "section": "Salmon fillet on green ribbon noodles with lemon-chives-sauce and florets of broccoli", "text": "Remove florets when they are still firm to the bite. Do not cook them too early because they get cold very quickly." }, { "line_type": "ol", "section": "Salmon fillet on green ribbon noodles with lemon-chives-sauce and florets of broccoli", "text": "Coat the skin of the fish fillets with flour." }, { "line_type": "ol", "section": "Salmon fillet on green ribbon noodles with lemon-chives-sauce and florets of broccoli", "text": "Heat a thin layer of oil in a pan over medium-high heat. Place the fillets in the pan flour-side down." }, { "line_type": "ol", "section": "Salmon fillet on green ribbon noodles with lemon-chives-sauce and florets of broccoli", "text": "Drizzle some lemon juice over the fish, then season with salt and pepper." }, { "line_type": "ol", "section": "Salmon fillet on green ribbon noodles with lemon-chives-sauce and florets of broccoli", "text": "Continue cooking the fillets until crispy, about 12 minutes. Do not be intimidated by the sizzling and spluttering of the fish, but beware of the splattering fat." }, { "line_type": "ol", "section": "Salmon fillet on green ribbon noodles with lemon-chives-sauce and florets of broccoli", "text": "Arrange the noodles, salmon, and broccoli on the plate." }, { "line_type": "ol", "section": "Salmon fillet on green ribbon noodles with lemon-chives-sauce and florets of broccoli", "text": "Top with the sauce." }, { "line_type": "p", "section": "Mousse au chocolat", "text": "Often mousse au chocolat is considered extremely difficult to prepare, but it is not necessarily so." }, { "line_type": "ul", "section": "Mousse au chocolat", "text": "3 eggs" }, { "line_type": "ul", "section": "Mousse au chocolat", "text": "100 g (3.5 oz) dark chocolate" }, { "line_type": "ul", "section": "Mousse au chocolat", "text": "100 g (3.5 oz) milk chocolate" }, { "line_type": "ul", "section": "Mousse au chocolat", "text": "40 g (3½ tbsp) sugar" }, { "line_type": "ul", "section": "Mousse au chocolat", "text": "2 tbsp hot water" }, { "line_type": "ul", "section": "Mousse au chocolat", "text": "200 ml (¾ cup) whipped cream" }, { "line_type": "ol", "section": "Mousse au chocolat", "text": "Separate the eggs, and whip the egg whites." }, { "line_type": "ol", "section": "Mousse au chocolat", "text": "Melt the both chocolates in a metal bowl over a pan of simmering water. Then let it cool down until it is lukewarm." }, { "line_type": "ol", "section": "Mousse au chocolat", "text": "Now whip the egg yolks with the hot water. Gradually add the sugar, and whip the mixture until it is creamy. Quickly add the melted chocolate, and mix in the whipped cream and the egg whites." }, { "line_type": "ol", "section": "Mousse au chocolat", "text": "Chill in the fridge for at least 3 hours." } ], "title": "Perfect Three Course Dinner", "url": "https://en.wikibooks.org/wiki/Cookbook:Perfect_Three_Course_Dinner" }

{ "infobox": { "category": "/wiki/Category:Chicken_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Peri-peri chicken is a mouth-watering and spicy African chicken dish. It is very easy to prepare and can be made using an oven or grill. It goes well with fried plantains, mashed potatoes, and salad." }, { "line_type": "ul", "section": "Ingredients", "text": "2 small red bell peppers" }, { "line_type": "ul", "section": "Ingredients", "text": "5 small bird's eye chillies (adjust to your taste)" }, { "line_type": "ul", "section": "Ingredients", "text": "5 medium-size garlic cloves" }, { "line_type": "ul", "section": "Ingredients", "text": "1 medium-size onion" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons dried thyme" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "3 teaspoons salt or to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tablespoons paprika" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup vinegar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 medium-size lemon, juiced" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ cup olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "2 chicken bouillon cubes, crushed" }, { "line_type": "ul", "section": "Ingredients", "text": "2½ lbs chicken quarters" }, { "line_type": "ol", "section": "Procedure", "text": "Blend together the red bell pepper, bird's eye chillies, garlic cloves, onion, thyme, black pepper, salt or to your taste, paprika, vinegar, lemon juice, olive oil, and bouillon cubes to make a marinade." }, { "line_type": "ol", "section": "Procedure", "text": "Pour the marinade over the chicken in a large bowl. Use your hands to massage the marinade into the chicken, then cover the bowl and leave it in the fridge for at least 1 hour and up to overnight. The longer it marinates, the better the flavor." }, { "line_type": "ol", "section": "Procedure", "text": "Arrange the chicken in a baking pan, and pour the marinade over it." }, { "line_type": "ol", "section": "Procedure", "text": "Bake in a preheated 350 °F oven for 30 minutes, basting the chicken periodically. Flip the chicken over and bake for another 30 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Turn on the broiler of your oven, and broil the chicken for about 3–5 minutes to char it." }, { "line_type": "ol", "section": "Procedure", "text": "Serve hot." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You can wear disposable gloves when mixing the marinade with the chicken, especially it your hands are very sensitive to hot pepper." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If desired, you can use a grill to cook the chicken." } ], "title": "Peri-Peri Chicken", "url": "https://en.wikibooks.org/wiki/Cookbook:Peri-Peri_Chicken" }

{ "infobox": { "category": "/wiki/Category:Dessert_recipes", "difficulty": 1, "servings": "3", "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "3 medium apples, peeled and cut up" }, { "line_type": "ul", "section": "Ingredients", "text": "2–3 tablespoons white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons lemon juice" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon rose or orange flower water" }, { "line_type": "ul", "section": "Ingredients", "text": "1 dash of salt" }, { "line_type": "ol", "section": "Procedure", "text": "Place half the apples and the remaining ingredients in blender." }, { "line_type": "ol", "section": "Procedure", "text": "Cover and blend until coarsely chopped, 20–30 seconds." }, { "line_type": "ol", "section": "Procedure", "text": "Add remaining apples; blend until coarsely chopped." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Rose water and orange flower water can be found in gourmet and specialty shops." } ], "title": "Persian Apple Dessert", "url": "https://en.wikibooks.org/wiki/Cookbook:Persian_Apple_Dessert" }

{ "infobox": { "category": "/wiki/Category:Rice_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1½ cups basmati brown rice" }, { "line_type": "ul", "section": "Ingredients", "text": "3¾ cups water" }, { "line_type": "ul", "section": "Ingredients", "text": "1½ teaspoon salt" }, { "line_type": "ul", "section": "Ingredients", "text": "⅓ cup currants" }, { "line_type": "ul", "section": "Ingredients", "text": "Sautéed vegetables as required" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup raw, unsalted ground pistachios" }, { "line_type": "ul", "section": "Ingredients", "text": "3 cups unsweetened soy milk" }, { "line_type": "ul", "section": "Ingredients", "text": "1¼ teaspoon salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Freshly-ground pepper to taste" }, { "line_type": "ol", "section": "Procedure", "text": "Heat milk in a saucepan, and simmer while stirring in pistachios until it thickens." }, { "line_type": "ol", "section": "Procedure", "text": "Season with salt and pepper." }, { "line_type": "ol", "section": "Procedure", "text": "Cook rice with water and salt added. Add currants when almost cooked." }, { "line_type": "ol", "section": "Procedure", "text": "Serve in a mound on plates leaving a 1-inch border of rice around the edges" }, { "line_type": "ol", "section": "Procedure", "text": "Top with sautéed vegetables" }, { "line_type": "ol", "section": "Procedure", "text": "Pour over with some of the pistachio sauce." }, { "line_type": "ol", "section": "Procedure", "text": "Garnish with chopped pistachios and currants." }, { "line_type": "ol", "section": "Procedure", "text": "Serve the remainder of the sauce in a gravy dish and bring to the table." } ], "title": "Persian Rice with Pistachio Sauce", "url": "https://en.wikibooks.org/wiki/Cookbook:Persian_Rice_with_Pistachio_Sauce" }

{ "infobox": { "category": "/wiki/Category:Rice_recipes", "difficulty": 2, "servings": "6", "time": "45 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Arroz tapado (Spanish for molded rice) is very popular in Peru and is a favorite among children because the recipe calls for molding rice and minced beef into a shape." }, { "line_type": "p", "section": null, "text": "The minced beef preparation is very similar to picadillo (Spanish for minced meat) which is popular throughout Latin America and the Philippines. In most other countries picadillo is served with white rice on the side." }, { "line_type": "ul", "section": "Ingredients", "text": "3 cloves of garlic, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Lemon juice" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "4 cups (1 litre) water" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pound (450 g) washed rice" }, { "line_type": "ul", "section": "Ingredients", "text": "1 onion, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "2 pounds (900 g) ground beef" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tomatoes, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp tomato paste" }, { "line_type": "ul", "section": "Ingredients", "text": "4 tbsp of raisins" }, { "line_type": "ul", "section": "Ingredients", "text": "5 black olives, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "3 hard boiled eggs; 2 chopped, 1 whole" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp parsley, finely minced" }, { "line_type": "ol", "section": "Preparation", "text": "Sauté the garlic in oil, add a few drops of lemon juice, salt and the water, and bring to a boil." }, { "line_type": "ol", "section": "Preparation", "text": "Add rice and cook until tender. This should take 20–25 minutes." }, { "line_type": "ol", "section": "Preparation", "text": "In another pan, stir in onions and sauté." }, { "line_type": "ol", "section": "Preparation", "text": "Add meat, tomatoes, tomato paste, raisins, olives, egg and parsley." }, { "line_type": "ol", "section": "Preparation", "text": "Take an 8-ounce measuring cup and coat the inside with a little oil. Fill halfway with rice, add some meat filling and add more rice to top of cup. Invert onto a plate and carefully remove cup." }, { "line_type": "ol", "section": "Preparation", "text": "Cut the remaining hard-boiled egg in half and serve the two halves along side the arroz tapado on the same plate." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Use only the egg whites from the hard boiled egg and mince a low-fat cut of beef to reduce the fat at cholesterol in this dish." } ], "title": "Peruvian Molded Rice (Arroz Tapado)", "url": "https://en.wikibooks.org/wiki/Cookbook:Peruvian_Molded_Rice_(Arroz_Tapado)" }

{ "infobox": { "category": "/wiki/Category:Sauce_recipes", "difficulty": 3, "servings": null, "time": "45 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Pesto is a sauce that originates in the city of Genoa in the Liguria region of northern Italy (pesto alla genovese). It can be used as a sauce for pasta or meat, or can be used as an ingredient in a variety of dishes. One classic use is to spread the pesto onto slices of bread before toasting. The word \"pesto\" derives from the Italian for pestle, pestello." }, { "line_type": "p", "section": null, "text": "This recipe substitutes Romano cheese for the usual Parmesan." }, { "line_type": "ul", "section": "Ingredients", "text": "4 oz (100 g) fresh basil" }, { "line_type": "ul", "section": "Ingredients", "text": "About 8 oz (200 g) extra virgin olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "⅓ cup freshly grated Pecorino Romano or Parmigiano-Reggiano cheese or a 1:1 mixture." }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup pine nuts or nut of choice (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "4 cloves garlic" }, { "line_type": "ul", "section": "Ingredients", "text": "Freshly ground salt and pepper (to taste)" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat the oven to 425 °F (220 °C)." }, { "line_type": "ol", "section": "Procedure", "text": "If using, toast the pine nuts in an ovenproof pan for 10–15 minutes, checking every 5 minutes to prevent excessive browning or burning." }, { "line_type": "ol", "section": "Procedure", "text": "In a small frying pan (skillet), heat 2 tbsp of the olive oil on medium heat." }, { "line_type": "ol", "section": "Procedure", "text": "Crush the garlic and sauté in the oil until soft, about 2–3 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Combine the basil, garlic, cheese, pine nuts and oil in a mortar and pestle until it forms a smooth paste, or use a food processor or blender and chop finely, slowly adding the oil to reach the paste-like consistency." }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "The sauce can be used immediately, when covered with a thin layer of olive oil and refrigerated in an airtight container for one week, or when frozen for several months. The cheese can be omitted to allow longer storage, as it is the most likely ingredient to spoil. Grated cheese can then be added before use." }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "It's possible to store pesto in jars for longer periods, but it's advisable to add a little extra olive oil on top of the filled jar, otherwise the top of your pesto will turn brown as it oxidizes in the air." }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "Traditionally, a mortar and pestle is used to make the sauce. The crushing action of the mortar and pestle produces a more intense flavor than the chopping action of a food processor. When using a food processor, you can simulate the additional flavor given by the mortar and pestle method by placing the basil leaves in a plastic bag and crushing them with a rubber mallet or rolling pin prior to use." }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "Good quality Parmesan cheese may replace the Pecorino for a milder taste. Crumbled feta cheese also works well for a different taste." }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "A common change to the recipe is to replace some or all of the pine nuts with sunflower seeds, walnuts, pistachios, or almonds. This significantly reduces the cost of the sauce. Besides being cheaper, it is also necessary for people with nut allergies." }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "For a creamy sauce, take 2 tablespoons of the pesto in a pan and heat on medium-low. Add 1 cup light cream and bring to a simmer. Use for pasta." }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "The pine nuts can be replaced with an equal quantity of sun-dried tomatoes." }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "You may change the taste by changing the base of the pesto from basil to other easily obtained herbs/vegetables. Some variations include using cilantro (coriander, for a more aromatic taste) or spinach (more \"bang for your buck\", as spinach is much cheaper than basil, yet still has its own distinct flavor)." }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "Try to mix up the standard basil/garlic combo by introducing shallots (sweet onions) into the mix, as they add a slight sweet taste to the paste." }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "Mix fresh chives, marjoram, and thyme with the basil to produce something akin to Valdostano-style pesto." }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "Another variant replaces the basil with equal parts of leaf parsley and spring onions. Arugula may also be substituted for basil with surprising, spicy results." }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "For another variation of a creamy sauce, add cream cheese to the recipe." }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "A vegan variant can be made by mixing walnuts, fresh basil, olive oil and small amounts (such as a table spoon per cup) of white miso paste." } ], "title": "Pesto I", "url": "https://en.wikibooks.org/wiki/Cookbook:Pesto_I" }

{ "infobox": { "category": "/wiki/Category:Sauce_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Pesto is a sauce which is added mainly, but by no means exclusively to pasta. Pesto is purely the Italian version of this delicious sauce, with other names for the same (or similar) sauce from other countries. Another famous national variant to pesto is pistou, which is the French equivalent." }, { "line_type": "ul", "section": "Ingredients", "text": "High-quality olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 packet of pine nuts or walnuts" }, { "line_type": "ul", "section": "Ingredients", "text": "2 large plants worth of fresh basil" }, { "line_type": "ul", "section": "Ingredients", "text": "7 garlic cloves" }, { "line_type": "ul", "section": "Ingredients", "text": "Freshly grated Parmesan cheese (not Pecorino)" }, { "line_type": "ol", "section": "Procedure", "text": "Whatever you may have been told, use a electric blender or a liquidiser to make pesto. Faffing about with a pestle and mortar is for the birds." }, { "line_type": "ol", "section": "Procedure", "text": "Again, whatever you have been told, put a good quantity of olive oil in the blender first and start it running, otherwise the blades will gum up and you risk burning the basil." }, { "line_type": "ol", "section": "Procedure", "text": "Drop basil leaves through the top into the olive oil so that they are mulched up by the blades." }, { "line_type": "ol", "section": "Procedure", "text": "Add some nuts so they are also mulched up." }, { "line_type": "ol", "section": "Procedure", "text": "When the developing pesto sticks and becomes too thick, simply add more olive oil until the whole lot starts to mulch again. Continue adding basil leaves, nuts and the garlic cloves, always making sure the mixture remains fluid." }, { "line_type": "ol", "section": "Procedure", "text": "Once you begin to run out of basil leaves and nuts, add a handful of Parmesan cheese (though not too much; remember the taste should be predominantly of basil). The end result should be a wondrous smelling, glutinous mass of green, which should be then emptied out of the blender into its own container." }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "If you like your pesto a little rough, add a small extra quantity of pine nuts and some grated Parmesan cheese to the finished pesto and mix in well. You're ready to go." }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "Fresh pesto can be stirred into pasta (penne in a good choice), added as a topping to crostini, or eaten, with eyes closed and a smile on your face, off a spoon, entirely on its own." }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "Greek olive oil is actually better for this recipe than either French or Italian as it has a stronger taste." }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "Pine nuts give the pesto a blander flavour, walnuts a more robust flavour." } ], "title": "Pesto II", "url": "https://en.wikibooks.org/wiki/Cookbook:Pesto_II" }

{ "infobox": { "category": "/wiki/Category:Meat_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Pezzetti di cavallo (pieces of horse) is a dish from Italy." }, { "line_type": "ul", "section": "Ingredients", "text": "1 kg horse meat" }, { "line_type": "ul", "section": "Ingredients", "text": "1 L tomato sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "Onions, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Olive oil (extra virgin)" }, { "line_type": "ul", "section": "Ingredients", "text": "Parsley" }, { "line_type": "ul", "section": "Ingredients", "text": "Carrots" }, { "line_type": "ul", "section": "Ingredients", "text": "Celery" }, { "line_type": "ul", "section": "Ingredients", "text": "Chilli peppers" }, { "line_type": "ul", "section": "Ingredients", "text": "2 leaves laurel" }, { "line_type": "ol", "section": "Procedure", "text": "Cut the horse meat in cubes, and fry it in a pan with some onion until it turns brown." }, { "line_type": "ol", "section": "Procedure", "text": "Add tomato sauce." }, { "line_type": "ol", "section": "Procedure", "text": "Add carrots, parsley, celery, laurel, and chilli peppers to taste." }, { "line_type": "ol", "section": "Procedure", "text": "Cook on low heat (preferably in a clay pot)." }, { "line_type": "ol", "section": "Procedure", "text": "Skim the foam on the top and let simmer for 4 hours." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with home-made bread." } ], "title": "Pezzetti di Cavallo (Italian Horse and Tomato)", "url": "https://en.wikibooks.org/wiki/Cookbook:Pezzetti_di_Cavallo_(Italian_Horse_and_Tomato)" }

{ "infobox": { "category": "/wiki/Category:Meat_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 pound filet mignon, pounded flat" }, { "line_type": "ul", "section": "Ingredients", "text": "Olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Freshly ground black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "1 small onion, julienned" }, { "line_type": "ul", "section": "Ingredients", "text": "Hoagie rolls, almost halved" }, { "line_type": "ul", "section": "Ingredients", "text": "American cheese slices, torn" }, { "line_type": "ol", "section": "Procedure", "text": "Drizzle filet with olive oil and season with salt and black pepper. Sear in a cast-iron skillet over medium heat for 6 minutes per side. Remove and let rest 7 minutes before slicing into bite-size pieces. Keep warm." }, { "line_type": "ol", "section": "Procedure", "text": "Toss onion with a little olive oil and sauté in same pan until lightly browned around edges." }, { "line_type": "ol", "section": "Procedure", "text": "To serve, place a big scoop of steak into a hoagie roll. Top with onion and torn cheese. Serve." } ], "title": "Philly Cheesesteak", "url": "https://en.wikibooks.org/wiki/Cookbook:Philly_Cheesesteak" }

{ "infobox": { "category": "/wiki/Category:Casserole_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Philosopher's stew (Dutch: filosoof) is a dish from the Netherlands. It is an oven-baked dish made of beef, potatoes, onions and apples." }, { "line_type": "ul", "section": "Ingredients", "text": "300–400 grams cold, stewed beef" }, { "line_type": "ul", "section": "Ingredients", "text": "40 grams fat (cold gravy or butter)" }, { "line_type": "ul", "section": "Ingredients", "text": "4 large onions, sliced into thin rings" }, { "line_type": "ul", "section": "Ingredients", "text": "800 grams boiled potatoes, cut into slices (about 4 mm)" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Ground black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Nutmeg" }, { "line_type": "ul", "section": "Ingredients", "text": "3½ dl (350 ml) skimmed gravy" }, { "line_type": "ul", "section": "Ingredients", "text": "4 spoonfuls of crushed white bread (stale)" }, { "line_type": "ul", "section": "Ingredients", "text": "Apple compôte" }, { "line_type": "ol", "section": "Procedure", "text": "Cut the meat into small pieces (about 5 mm)." }, { "line_type": "ol", "section": "Procedure", "text": "Heat the frying fat or butter in a frying pan or a small wok. Fry the onions until the are golden brown. Put the onions aside." }, { "line_type": "ol", "section": "Procedure", "text": "Put a layer after layer of potatoes, meat and onions on top of each other in an oven-proof dish. Season each layer of potatoes with salt, pepper and nutmeg. Make sure the top layer consists of potatoes." }, { "line_type": "ol", "section": "Procedure", "text": "Pour the gravy over the top layer and scatter the bread crumbs over it all." }, { "line_type": "ol", "section": "Procedure", "text": "Put some lumps of butter here and there." }, { "line_type": "ol", "section": "Procedure", "text": "Pre-heat the oven to 200°C. Bake the dish for about 30 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Serve immediately with the apple compôte" }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The taste improves if you let the dish rest for a while in the fridge before putting it in the oven." } ], "title": "Philosopher's Stew", "url": "https://en.wikibooks.org/wiki/Cookbook:Philosopher%27s_Stew" }

{ "infobox": { "category": "/wiki/Category:Fritter_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "This is a side dish that may be eaten with spicy dhaal, or with spicy \"sour\" chutney (similar to mango chutney)." }, { "line_type": "ul", "section": "Ingredients", "text": "½ pt split peas, or 1 lb ground split pea flour" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup flour" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon baking powder" }, { "line_type": "ul", "section": "Ingredients", "text": "2–3 cloves garlic, ground" }, { "line_type": "ul", "section": "Ingredients", "text": "1 beaten egg" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ teaspoon turmeric" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon ground gheera (cumin)" }, { "line_type": "ul", "section": "Ingredients", "text": "Oil for frying" }, { "line_type": "ol", "section": "Procedure", "text": "If using whole split peas, soak overnight in lightly salted cold water, lightly salted. Drain and grind finely using a mill or food processor." }, { "line_type": "ol", "section": "Procedure", "text": "Mix all the ingredients, adding enough water to make a dropping consistency." }, { "line_type": "ol", "section": "Procedure", "text": "Drop dollops of batter into hot oil, squishing through thumb and forefinger to make balls about ¾ inch in diameter." }, { "line_type": "ol", "section": "Procedure", "text": "Fry until golden brown, remove from oil, and drain on brown paper or kitchen towel." } ], "title": "Phulourie (Split Pea Fritters)", "url": "https://en.wikibooks.org/wiki/Cookbook:Phulourie_(Split_Pea_Fritters)" }

{ "infobox": { "category": "/wiki/Category:Vietnamese_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Along with phở gà, phở bò (Vietnamese beef noodle soup) could easily be called Vietnam's national dish. Most often served in the early morning, it is available on any street corner, everywhere in Vietnam, all day, and is a staple of most Vietnamese restaurants outside of the country. The broth is the star of this meal and can vary from North to South and is in some cases a closely guarded family secret. Experimenting with the ingredients is a must as long as they are traditionally South-East Asian in origin." }, { "line_type": "ul", "section": "Ingredients", "text": "2 large white onions, cut into quarters" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon vegetable or peanut oil" }, { "line_type": "ul", "section": "Ingredients", "text": "5 lbs beef bones (choose ones with a bit of meat on them)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 small knob of ginger, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1 small cinnamon stick" }, { "line_type": "ul", "section": "Ingredients", "text": "2 whole cardamom pods" }, { "line_type": "ul", "section": "Ingredients", "text": "4 whole cloves" }, { "line_type": "ul", "section": "Ingredients", "text": "1 star anise pod" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon whole black peppercorns" }, { "line_type": "ul", "section": "Ingredients", "text": "Phở noodles (thin, flat rice noodles), soaked in hot water until soft and drained" }, { "line_type": "ul", "section": "Ingredients", "text": "Finely sliced white onion" }, { "line_type": "ul", "section": "Ingredients", "text": "Finely sliced scallions" }, { "line_type": "ul", "section": "Ingredients", "text": "Chopped coriander leaf" }, { "line_type": "ul", "section": "Ingredients", "text": "Finely sliced beef sirloin (ask your butcher)" }, { "line_type": "ul", "section": "Ingredients", "text": "Whole chile peppers" }, { "line_type": "ul", "section": "Ingredients", "text": "Bean sprouts" }, { "line_type": "ul", "section": "Ingredients", "text": "Limes, cut into wedges" }, { "line_type": "ul", "section": "Ingredients", "text": "Thai basil" }, { "line_type": "ul", "section": "Ingredients", "text": "Nước mắm" }, { "line_type": "ul", "section": "Ingredients", "text": "Hot sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "Hoisin sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "Black pepper" }, { "line_type": "ol", "section": "Procedure", "text": "Fry onions in oil until lightly browned. Remove and drain." }, { "line_type": "ol", "section": "Procedure", "text": "Rinse the beef bones, place in a stockpot, cover with cold water, and bring slowly to a boil. Reduce heat and simmer, uncovered, for 10–15 minutes. For a clear broth skim off foam." }, { "line_type": "ol", "section": "Procedure", "text": "After this initial cooking, add cooked onions, ginger, cinnamon, cardamom, star anise, cloves, garlic and peppercorns. Bring to a boil again and gently simmer the stock, partially covered, for a minimum of 6 hours but up to 12 hours if you can, skimming regularly. If necessary, add more water to keep the bones covered." }, { "line_type": "ol", "section": "Procedure", "text": "Strain stock to remove the vegetable and spices and discard them. Return the broth to the stove to keep it boiling hot." }, { "line_type": "ol", "section": "Procedure", "text": "In a large soup bowl, place a handful of cooked phở noodles, top with thinly sliced raw beef, and ladle on generous amounts of very hot broth, which will cook the raw beef. Garnish with sliced onions, scallions and coriander, and serve immediately." }, { "line_type": "p", "section": "Serving", "text": "Place condiments on a large serving plate. It's not necessary to add any of the condiments to the soup, but adding a few basil leaves, a squeeze of lime, and some bean sprouts, is customary. Many Vietnamese will also take small bites of very hot chili peppers while eating the soup to spice up the meal. Proceed with caution! The fish sauce, hot sauce, and hoisin sauce, can either be added directly into the soup or placed in a small bowl for dipping the meat and noodles." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Traditionally, the Vietnamese prefer fatty meat in their soup. Some other serving ingredients include beef tendon, beef shank, beef tripe and meatballs." } ], "title": "Phở Bò (Vietnamese Beef Noodle Soup)", "url": "https://en.wikibooks.org/wiki/Cookbook:Ph%E1%BB%9F_B%C3%B2_(Vietnamese_Beef_Noodle_Soup)" }

{ "infobox": { "category": "/wiki/Category:Soup_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Pho ga is a Vietnamese chicken noodle soup dish. It is considered one of the culinary gems of Vietnamese cuisine, available within a mile radius of almost every person in the community of Little Saigon, a Vietnamese enclave located in Orange County, California. Although the flavors are complex, the technique is simple, and the result is delectable." }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp fennel seed" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp peppercorns" }, { "line_type": "ul", "section": "Ingredients", "text": "3 whole star anise" }, { "line_type": "ul", "section": "Ingredients", "text": "1–2 dried cardamom pods" }, { "line_type": "ul", "section": "Ingredients", "text": "½ stick cinnamon" }, { "line_type": "ul", "section": "Ingredients", "text": "3 whole cloves" }, { "line_type": "ul", "section": "Ingredients", "text": "1 small to medium chicken (whole)" }, { "line_type": "ul", "section": "Ingredients", "text": "12 cups chicken broth" }, { "line_type": "ul", "section": "Ingredients", "text": "3–4 slices of fresh ginger (whole)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 medium whole brown onion, peeled" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp salt or more (to taste)" }, { "line_type": "ul", "section": "Ingredients", "text": "Fish sauce, to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Pho rice noodles (often called bánh phở, rice noodles, or rice sticks)" }, { "line_type": "ul", "section": "Ingredients", "text": "Chopped cilantro and green onion" }, { "line_type": "ul", "section": "Ingredients", "text": "A few fresh basil leaves, torn" }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh bean sprouts" }, { "line_type": "ul", "section": "Ingredients", "text": "Thinly sliced brown or white onion (several pieces per serving)" }, { "line_type": "ul", "section": "Ingredients", "text": "Hoisin sauce (1 tsp per serving, or to taste)" }, { "line_type": "ul", "section": "Ingredients", "text": "Lime (squeezed into broth before eating)" }, { "line_type": "ul", "section": "Ingredients", "text": "Jalapeños, serranos, or other chilli peppers" }, { "line_type": "ul", "section": "Ingredients", "text": "Sriracha or similar chilli sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "Additional fish sauce" }, { "line_type": "ol", "section": "Procedure", "text": "Combine ingredients for seasoning pouch in a small strainer or a pouch made from cheesecloth and twine." }, { "line_type": "ol", "section": "Procedure", "text": "In a large stock pot, boil soup ingredients together with seasoning pouch until the chicken is thoroughly cooked" }, { "line_type": "ol", "section": "Procedure", "text": "Remove the chicken and strain broth back into the pot for additional simmering. Once the chicken is cool, pull apart the meat into bite sized pieces and discard bones." }, { "line_type": "ol", "section": "Procedure", "text": "In a separate pot, boil the pho noodles in sufficient water. Stop when they're no longer chewy (basically the way you'd boil spaghetti). Make sure you don't overdo it or the noodles will fall apart and you'll end up with porridge. When done, pour the noodles into a colander and rinse them with lukewarm water. Then, leave them to drain." }, { "line_type": "ol", "section": "Procedure", "text": "Once the noodles have drained, add them to a bowl. Combine the chicken, serving ingredients, and enough broth to cover the noodles." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "All of these ingredients can be found in Asian markets and some large supermarkets." } ], "title": "Phở Gà (Vietnamese Chicken Noodle Soup)", "url": "https://en.wikibooks.org/wiki/Cookbook:Ph%E1%BB%9F_G%C3%A0_(Vietnamese_Chicken_Noodle_Soup)" }

{ "infobox": { "category": "/w/index.php?title=Category:Flatbread_recipes&action=edit&redlink=1", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Piadina (plural: piadine) is an Italian flatbread." }, { "line_type": "ul", "section": "Ingredients", "text": "12 oz all-purpose flour" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp table salt" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ tsp baking powder (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp vegetable oil" }, { "line_type": "ul", "section": "Ingredients", "text": "½–¾ cup water" }, { "line_type": "ol", "section": "Procedure", "text": "Pulse the flour, baking powder, and salt in a food processor until blended." }, { "line_type": "ol", "section": "Procedure", "text": "Add the oil and pulse a few times to blend." }, { "line_type": "ol", "section": "Procedure", "text": "Start the processor and add the water a little at a time until the dough comes together." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the dough to a well floured counter top and knead a few times, shaping it into a round ball and adding flour as needed." }, { "line_type": "ol", "section": "Procedure", "text": "Divide the dough into four pieces and form each into a tight ball." }, { "line_type": "ol", "section": "Procedure", "text": "Cover all with some plastic wrap and let rest for 30 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "After the rest period, roll each piece into a 9 inch round." }, { "line_type": "ol", "section": "Procedure", "text": "Heat a dry 10-inch cast iron frying pan until a drop of water sizzles and evaporates." }, { "line_type": "ol", "section": "Procedure", "text": "Dock (perforate) one of the rounds with a fork to prevent the formation of bubbles." }, { "line_type": "ol", "section": "Procedure", "text": "Cook the round in the dry pan until the bottom has a few brown spots, 1½–2 minutes. Keep the docking fork handy to knock down bubbles as they form." }, { "line_type": "ol", "section": "Procedure", "text": "Flip the round and repeat the browning step as above." }, { "line_type": "ol", "section": "Procedure", "text": "Remove to a warm plate and gently fold in half. Cover to keep warm." }, { "line_type": "ol", "section": "Procedure", "text": "Repeat the last four steps with the other rounds." }, { "line_type": "ol", "section": "Procedure", "text": "Fill each with the foods and condiments of your choice and enjoy." } ], "title": "Piadina (Thin Italian Flatbread)", "url": "https://en.wikibooks.org/wiki/Cookbook:Piadina_(Thin_Italian_Flatbread)" }

{ "infobox": { "category": "/wiki/Category:Meat_recipes", "difficulty": 2, "servings": "6", "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "The Mexican dish picadillo is a popular filling for tacos." }, { "line_type": "ul", "section": "Ingredients", "text": "1–1½ lbs (450–625 g) ground beef" }, { "line_type": "ul", "section": "Ingredients", "text": "1 large yellow onion, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "4 cloves of garlic, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "29 oz beef broth" }, { "line_type": "ul", "section": "Ingredients", "text": "1 large green bell pepper, stemmed, seeded, and chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "3 large russet potato, cubed bite-sized" }, { "line_type": "ul", "section": "Ingredients", "text": "14.5 oz canned diced tomatoes in juice" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp oil" }, { "line_type": "ul", "section": "Ingredients", "text": "⅛ tsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon chili powder" }, { "line_type": "ul", "section": "Ingredients", "text": "Black pepper, cumin, oregano and garlic powder to taste (about 2-2½ tablespoons total)" }, { "line_type": "ol", "section": "Procedure", "text": "In a large, heavy pan, heat oil over medium-high heat. Dump onions, garlic, bell pepper and seasonings into heated oil." }, { "line_type": "ol", "section": "Procedure", "text": "When the bell pepper starts to discolor, add the ground beef, stirring to break up large pieces. Brown evenly, cooking for about 7 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "As meat is browning, add potato, beef broth and diced tomatoes." }, { "line_type": "ol", "section": "Procedure", "text": "Simmer until picadillo thickens, stirring occasionally." }, { "line_type": "ol", "section": "Procedure", "text": "Serve hot with Spanish (Mexican) rice and tortilla." } ], "title": "Picadillo (Beef with Potatoes and Tomatoes)", "url": "https://en.wikibooks.org/wiki/Cookbook:Picadillo_(Beef_with_Potatoes_and_Tomatoes)" }

{ "infobox": { "category": "/wiki/Category:Dessert_recipes", "difficulty": 3, "servings": "8", "time": "1½ hour" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "24-ounce jar picante sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup packed brown sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup all-purpose flour" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon ground cinnamon" }, { "line_type": "ul", "section": "Ingredients", "text": "⅛ teaspoon salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 can (29 ounces) cling peach halves, drained and chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "½ package (15 ounces) refrigerated pie crust (1 crust)" }, { "line_type": "ol", "section": "Procedure", "text": "Mix picante sauce, brown sugar, flour, cinnamon, and salt in 3-quart saucepan." }, { "line_type": "ol", "section": "Procedure", "text": "Cook and stir over medium heat until mixture boils." }, { "line_type": "ol", "section": "Procedure", "text": "Reduce heat to low." }, { "line_type": "ol", "section": "Procedure", "text": "Cook and stir 2 minutes more or until mixture thickens." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in peaches. Remove from heat and let cool." }, { "line_type": "ol", "section": "Procedure", "text": "Pour mixture into 9-inch deep-dish pie plate." }, { "line_type": "ol", "section": "Procedure", "text": "Heat oven to 400°F." }, { "line_type": "ol", "section": "Procedure", "text": "Let pie crust stand at room temperature 15 minutes or until it's easy to handle." }, { "line_type": "ol", "section": "Procedure", "text": "Gently put the pie crust over the sauce mixture. Crimp or roll edges to seal." }, { "line_type": "ol", "section": "Procedure", "text": "Cut slits in crust with knife." }, { "line_type": "ol", "section": "Procedure", "text": "Bake for 40 minutes or until crust is golden brown." }, { "line_type": "ol", "section": "Procedure", "text": "Serve warm." } ], "title": "Picante Peach Cobbler", "url": "https://en.wikibooks.org/wiki/Cookbook:Picante_Peach_Cobbler" }

{ "infobox": { "category": "/wiki/Category:Fritter_recipes", "difficulty": 3, "servings": "4–5", "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "This is the traditional Lippischer Pickert, a type of German potato dish somewhere between a dumpling and a pancake. After a few Pickerts you will desire another special pleasure from Lippe: a glass of Wacholder schnapps." }, { "line_type": "ul", "section": "Ingredients", "text": "1 kg (5 cups) flour" }, { "line_type": "ul", "section": "Ingredients", "text": "1 litre (4 cups) milk" }, { "line_type": "ul", "section": "Ingredients", "text": "10 eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "6 big potatoes, grated" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cube yeast (about 16 g or 0.6 oz dried yeast)" }, { "line_type": "ul", "section": "Ingredients", "text": "500 g (2 cups) raisins" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Oil for frying" }, { "line_type": "ol", "section": "Procedure", "text": "Put the yeast in a very big bowl or pot. Mix in the warm milk and grated potatoes by hand." }, { "line_type": "ol", "section": "Procedure", "text": "Mix in the flour and eggs, then the salt and sugar. Stir until it is a homogeneous dough. It should be neither runny nor solid, but have a consistency like soft cookie dough; add milk or flour to adjust." }, { "line_type": "ol", "section": "Procedure", "text": "Let the dough rest for 30 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Heat lots of oil in a frying pan over low heat." }, { "line_type": "ol", "section": "Procedure", "text": "Scoop palm-sized amounts of dough into the hot oil, and fry over low heat." }, { "line_type": "ol", "section": "Procedure", "text": "Serve it with liver sausage (Leberwurst), syrup, plum jam or a small chunk of butter." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "To make a pfannenpickert, add half a handful of raisins to the dough and fry a larger amount of dough (approx. 15 centimeters across). A single pfannenpickert is often enough for one person." } ], "title": "Pickert (German Potato Dumpling)", "url": "https://en.wikibooks.org/wiki/Cookbook:Pickert_(German_Potato_Dumpling)" }

{ "infobox": { "category": "/wiki/Category:Pickle_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "12 medium-sized raw sour mangoes" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tsp turmeric powder" }, { "line_type": "ul", "section": "Ingredients", "text": "250 g (8.75 oz) mustard powder" }, { "line_type": "ul", "section": "Ingredients", "text": "250 g (8.75 oz) red chile powder (increase as desired)" }, { "line_type": "ul", "section": "Ingredients", "text": "500 g (17.5 oz) crystal salt (powdered)" }, { "line_type": "ul", "section": "Ingredients", "text": "150 g (5.25 oz) fenugreek seed powder" }, { "line_type": "ul", "section": "Ingredients", "text": "250 g (8.75 oz) garlic paste" }, { "line_type": "ul", "section": "Ingredients", "text": "250 g (8.75 oz) garlic flakes" }, { "line_type": "ul", "section": "Ingredients", "text": "1 kg (35 oz) sesame oil (gingelly oil)" }, { "line_type": "ol", "section": "Procedure", "text": "Soak the raw mangoes in water for 10 minutes and dry them with a clean cloth." }, { "line_type": "ol", "section": "Procedure", "text": "Slice each of the mangoes vertically in half in such a way that the hard stone in the inside of the mango is also cut into two parts, with each part firm on the two halves." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the seed. Scrape the wafer-thin layer attached to the stone with a spoon." }, { "line_type": "ol", "section": "Procedure", "text": "Cut each half of the sliced mango into 4–5 pieces. Each and every piece should contain a portion of the stone, without which the piece will soften too quickly." }, { "line_type": "ol", "section": "Procedure", "text": "Clean the cut pieces with dry cloth. Transfer the cleaned pieces to a basin." }, { "line_type": "ol", "section": "Procedure", "text": "Sprinkle the turmeric powder on the mango pieces and mix with dry hands." }, { "line_type": "ol", "section": "Procedure", "text": "Pour half of the oil on the pieces ,and mix well with your hands. It is essential to mix the pieces with oil first before adding any other ingredients. This will help the pieces to retain their firm texture." }, { "line_type": "ol", "section": "Procedure", "text": "Mix the powdered salt with the mango." }, { "line_type": "ol", "section": "Procedure", "text": "Mix the mustard powder, red chili powder, garlic paste, and fenugreek powder together in another container. Add half of the remaining oil to the powders and mix to a consistency that can be held in a fist." }, { "line_type": "ol", "section": "Procedure", "text": "Mix the paste well with the mango pieces. Add the remaining oil to the pieces and mix well." }, { "line_type": "ol", "section": "Procedure", "text": "Cover the basin firmly with a lid. If the basin used for mixing doesn’t have a proper lid, transfer the contents to a porcelain jar or a clean plastic container with a firm lid. Tie a neat thick cloth over it and store it in a cool dark shelf." }, { "line_type": "ol", "section": "Procedure", "text": "Open the lid after 3–4 days, mix well, and taste it. The quantity of salt and chili powder needed in the pickle differ depending on several factors. Add salt and/or chili powder if necessary but be cautious in the quantity. The added quantities should be small to only tweak the taste and not alter completely. Those who want to add garlic flakes can do so now." }, { "line_type": "ol", "section": "Procedure", "text": "Transfer the contents to glass, plastic, or porcelain jars." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Keep ready a reasonably big ceramic jar or a plastic container with a proper lid. Clean and dry thoroughly." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Choose the mangoes carefully. They have to be fully mature, yet raw, green, fibrous and very sour to the taste. A mango that is very fibrous will withstand pickling until the next season without going soft." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Mangoes must be cleaned and dried properly before cutting. The pieces need to be cleaned with a dry cloth but never washed." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Let one person do all the mixing. That person should wash his or her hands and keep them dry. No damp object should be allowed to touch the ingredients at any stage." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "On the first day of mixing, the oil may not be visible; however, on the third day, one should notice oil floating above the surface of the pickle. If oil has not covered the pickle completely and is not floating on top, add a little bit more oil and mix well just before transferring to smaller containers." } ], "title": "Pickled Green Mango (Aavakaaya)", "url": "https://en.wikibooks.org/wiki/Cookbook:Pickled_Green_Mango_(Aavakaaya)" }

{ "infobox": { "category": "/wiki/Category:Seafood_recipes", "difficulty": 3, "servings": null, "time": "Prep: 1 day, 1 hour\nCooking: 5 minutes" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "¼ cup salt" }, { "line_type": "ul", "section": "Ingredients", "text": "5 cups water, divided" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pound (about ½ kg) herring fillets" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups distilled or white wine vinegar" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon mustard seed" }, { "line_type": "ul", "section": "Ingredients", "text": "2 teaspoons whole allspice" }, { "line_type": "ul", "section": "Ingredients", "text": "2 teaspoons black peppercorns" }, { "line_type": "ul", "section": "Ingredients", "text": "3 bay leaves" }, { "line_type": "ul", "section": "Ingredients", "text": "3 cloves" }, { "line_type": "ul", "section": "Ingredients", "text": "1 lemon (thinly sliced, with rind removed; only the flesh should be left)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 medium red onion, thinly sliced" }, { "line_type": "ol", "section": "Procedure", "text": "Heat 4 cups of water enough to dissolve salt. Let cool to room temperature." }, { "line_type": "ol", "section": "Procedure", "text": "Submerge the herring fillets in the brine and refrigerate overnight, or up to 24 hours." }, { "line_type": "ol", "section": "Procedure", "text": "Meanwhile, bring the sugar, vinegar, the remaining cup of water and all the spices to a boil. Simmer 5 minutes, then turn off the heat and let this steep until cool." }, { "line_type": "ol", "section": "Procedure", "text": "When the herring have brined, layer them in a glass jar with the sliced lemon and red onion. Divide the spices between your containers if you are using more than one." }, { "line_type": "ol", "section": "Procedure", "text": "Pour over the cooled pickling liquid and seal the jars. Wait at least a day before eating. Store in the fridge for up to 1 month." } ], "title": "Pickled Herring", "url": "https://en.wikibooks.org/wiki/Cookbook:Pickled_Herring" }

{ "infobox": { "category": "/wiki/Category:Seafood_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "This recipe for pickled oysters was adapted and modernized from the 1881 Household Cyclopedia." }, { "line_type": "ul", "section": "Ingredients", "text": "100 oysters" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teacup vinegar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp black peppercorns" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp mace" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp cloves" }, { "line_type": "ol", "section": "Procedure", "text": "Drain off the liquor from the oysters, and wash them." }, { "line_type": "ol", "section": "Procedure", "text": "Combine the oysters with the salt and vinegar; simmer them for about 10 minutes, discarding any scum that rises to the surface." }, { "line_type": "ol", "section": "Procedure", "text": "Take out the oysters, leaving the liquid. Place oysters in a jar." }, { "line_type": "ol", "section": "Procedure", "text": "Add the peppercorns, mace, and cloves to the oyster liquid, and boil for 5 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Skim the liquid, and pour it over the oysters in the jar." } ], "title": "Pickled Oysters", "url": "https://en.wikibooks.org/wiki/Cookbook:Pickled_Oysters" }

{ "infobox": { "category": "/wiki/Category:Mexican_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Pico de Gallo has two meanings in Mexican cuisine. The most familiar to North Americans is a fresh, tomato-based salad. It is what North Americans usually mean when talking about 'ensalada' or 'tomato ensalada'. This ensalada is never cooked." }, { "line_type": "p", "section": null, "text": "The second meaning, more common in some regions of Mexico, is a spice mixture including salt and dried chiles, which is served over fresh fruit, often with lime juice. If one is unfamiliar with the regional origin of a recipe including pico de gallo, context may be the only way to determine which meaning is intended, though for US-Mexican dishes the uncooked salsa meaning will almost always be correct." }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups chopped fresh, seeded tomato" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup chopped white or yellow onion" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons chopped cilantro" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon salt" }, { "line_type": "ul", "section": "Ingredients", "text": "2 teaspoons freshly squeezed lime juice" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon ground black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "1 ½ tablespoons stemmed, seeded, and minced jalapeño or other chiles" }, { "line_type": "ul", "section": "Ingredients", "text": "1 small clove of garlic, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "Hot sauce, to taste" }, { "line_type": "ol", "section": "Procedure", "text": "Wash vegetables and cilantro." }, { "line_type": "ol", "section": "Procedure", "text": "Combine vegetables, mixing well." }, { "line_type": "ol", "section": "Procedure", "text": "Add salt, pepper, chiles, lime juice, and garlic." }, { "line_type": "ol", "section": "Procedure", "text": "Add hot sauce as desired." }, { "line_type": "ol", "section": "Procedure", "text": "Let stand 30 minutes to allow flavors to meld." } ], "title": "Pico de Gallo", "url": "https://en.wikibooks.org/wiki/Cookbook:Pico_de_Gallo" }

{ "infobox": { "category": null, "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "The pie floater is a meal consisting of a meat pie served upside down in a dish of pea soup. It is common in South Australia, and sometimes seen in other parts of Australia. The pie floater is a popular midnight snack for drinkers and revelers." }, { "line_type": "ul", "section": "Ingredients", "text": "1 meat pie (commercial pies are fine)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 can pea soup" }, { "line_type": "ol", "section": "Procedure", "text": "Heat the pie in an oven. A microwave will not work as well, as the pie pastry will not be crisp." }, { "line_type": "ol", "section": "Procedure", "text": "Heat the pea soup separately." }, { "line_type": "ol", "section": "Procedure", "text": "Place the pie upside down in the dish, and pour the pea soup around it until the dish is full." } ], "title": "Pie Floater", "url": "https://en.wikibooks.org/wiki/Cookbook:Pie_Floater" }

{ "infobox": { "category": "/wiki/Category:Dumpling_recipes", "difficulty": 3, "servings": null, "time": "75–90 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Pierogi are Polish dumplings that are typically filled with potatoes, cheese, meat, sauerkraut and mushrooms, or wild fruits (strawberries, blueberries, etc.)." }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup cold water" }, { "line_type": "ul", "section": "Ingredients", "text": "1–2 large eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "3½ cups all-purpose flour, plus extra for rolling dough" }, { "line_type": "ul", "section": "Ingredients", "text": "~1 cup water" }, { "line_type": "ul", "section": "Ingredients", "text": "1½ tbsp unsalted butter, melted" }, { "line_type": "ul", "section": "Ingredients", "text": "1 recipe sauerkraut filling or cheese filling" }, { "line_type": "ol", "section": "Procedure", "text": "Place flour in a large bowl." }, { "line_type": "ol", "section": "Procedure", "text": "In a measuring cup, combine the salt, eggs, and the ½ cup cold water, and beat well with a fork. Add those ingredients to flour and mix with your hands until blended." }, { "line_type": "ol", "section": "Procedure", "text": "Slowly mix in the remaining water (you do not have to add the entire cup, just keep adding until the dough feels wet)." }, { "line_type": "ol", "section": "Procedure", "text": "Add the butter and knead until there are no lumps and it feels very smooth. This should take 15 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Cover and refrigerate the dough for at least 1 hour, but for best results let it sit in the refrigerator for at least 24 hours." }, { "line_type": "ol", "section": "Procedure", "text": "Divide the dough into thirds and roll out each on a lightly floured surface until the dough is approximately ⅛ inch thick." }, { "line_type": "ol", "section": "Procedure", "text": "With a cup or glass, cut as many circles as possible out of the dough, but do not lift them off the work surface." }, { "line_type": "ol", "section": "Procedure", "text": "Carefully lift each circle of dough from the table (a spatula helps) and put between 1 tsp and 1 tbsp of filling in its center. The amount varies depending on the size of the glass that was used to cut the dough." }, { "line_type": "ol", "section": "Procedure", "text": "For each circle, fold dough over to form a half-moon shape, and pinch edges closed, making sure there are no air pockets." }, { "line_type": "ol", "section": "Procedure", "text": "Repeat for the remaining dough." }, { "line_type": "ol", "section": "Procedure", "text": "Place no more than ⅓ of the pierogi at a time in boiling salted water for 5–10 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Drain in colander and lightly rinse with cold water—this will prevent them from sticking together." }, { "line_type": "ol", "section": "Procedure", "text": "Serve immediately or fry in butter." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "These will freeze well for up to 6 weeks. Prior to boiling them, place each dumplings on a sheet of parchment paper or a floured sheet of wax paper, being careful not to have them touching. Stack sheets on top of each other and place in an airtight freezer bag." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "A standard recipe for mashed potatoes can also be used as filling." } ], "title": "Pierogi I", "url": "https://en.wikibooks.org/wiki/Cookbook:Pierogi_I" }

{ "infobox": { "category": "/wiki/Category:Dumpling_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "2 cups all-purpose flour" }, { "line_type": "ul", "section": "Ingredients", "text": "1 egg (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Water" }, { "line_type": "ul", "section": "Ingredients", "text": "Pierogi filling, such as sauerkraut filling or cheese filling" }, { "line_type": "ul", "section": "Ingredients", "text": "Butter" }, { "line_type": "ol", "section": "Procedure", "text": "Sift and measure flour with salt into a large bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Slightly beat egg with fork, and add egg to flour mixture." }, { "line_type": "ol", "section": "Procedure", "text": "Mix in enough water to make a dough that's soft enough to roll out with a rolling pin but not so dry that it spits and cracks." }, { "line_type": "ol", "section": "Procedure", "text": "Roll out dough on a floured bread board to about the thickness of a cracker." }, { "line_type": "ol", "section": "Procedure", "text": "Use a large rimmed glass or a big biscuit cutter to cut rounds approximately 3–4 inches in diameter." }, { "line_type": "ol", "section": "Procedure", "text": "Fill each round with a generous spoonful of filling, and fold dough in half to make a half-moon." }, { "line_type": "ol", "section": "Procedure", "text": "Pinch and seal the edge of the dough with fingers then gently fold and pinch edge to make a ruffled edge with about ¼-inch folds." }, { "line_type": "ol", "section": "Procedure", "text": "Drop each pierogi into a large pot of boiling salted water and boil until they float to the top. Remove each carefully with a slotted spoon." }, { "line_type": "ol", "section": "Procedure", "text": "Fry the pierogi in a skillet with melted butter until golden brown." }, { "line_type": "ol", "section": "Procedure", "text": "Serve warm or cold." } ], "title": "Pierogi II", "url": "https://en.wikibooks.org/wiki/Cookbook:Pierogi_II" }

{ "infobox": { "category": "/wiki/Category:Chinese_recipes", "difficulty": 3, "servings": null, "time": "1+ days" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Pig's trotters and ginger vinegar stew (豬腳薑) is a Cantonese Chinese dish traditionally prepared for new mothers, but which is now also a popular everyday dish. The main ingredients of Pig's Trotters and Ginger Vinegar Stew are: pig trotters, ginger, Chinese sweet black vinegar, eggs, salt, and oil. You want to be able to fill your pot, so actual quantities will depend on your pot." }, { "line_type": "ul", "section": "Ingredients", "text": "4 pigs trotters" }, { "line_type": "ul", "section": "Ingredients", "text": "12 large eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "500 g ginger root" }, { "line_type": "ul", "section": "Ingredients", "text": "Enough sweet black vinegar to cover your other ingredients" }, { "line_type": "ol", "section": "Procedure", "text": "Hard boil the eggs, refresh and set aside to cool" }, { "line_type": "ol", "section": "Procedure", "text": "Wash, peel and thickly slice the ginger, bruise with the flat of a knife." }, { "line_type": "ol", "section": "Procedure", "text": "Fry the ginger at high heat with oil and salt for about 5 minutes. Set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the hair from trotters (singe with an open flame and then scrape away with a knife, if you have a chef's blowtorch use that; otherwise carefully use a gas hob)." }, { "line_type": "ol", "section": "Procedure", "text": "Bring a pan of hot water to the boil and blanche the trotters. Remove the trotters from the water once the skin has tightened and the exterior of the trotters has changed colour, refresh wth cold water until cooled, and put aside to drain." }, { "line_type": "ol", "section": "Procedure", "text": "Once mostly dry (help them along with a clean cloth) section the trotters first across the joints and then lengthwise." }, { "line_type": "ol", "section": "Procedure", "text": "Rub the trotters well with salt and heat up a frying pan or wok. Brown the trotters in their own fat." }, { "line_type": "ol", "section": "Procedure", "text": "Place the ginger and trotters into the earthernware pot, then add the sweet vinegar. Bring to a boil and lower the heat and simmer for about 20 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Peel the eggs and add them into the pot. Continue simmering for 10 more minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from heat and set aside for a day. Occasionally warm gently over low heat, then bring to a simmer and allow to cool again. The tradition is to heat and allow to cool three times over the course of a day. The stew will set into a jelly." }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "The tradition is to cook this dish in a tall earthenware pot with a glazed interior. The acidic vinegar and cooking method will leach metals from iron pots into the stew, more so than with water based stews." }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "The stew will set into a jelly; reheat to serve. The stew is eaten over two to three days, as the trotters, ginger and eggs are consumed, more boiled eggs can be added to the heated stew, initially the liqueur is retained and consumed sparingly only when it has significantly reduced and thickened after a couple of days of heating, cooling and topping up is it at its best. The skin, tendons and cartilage of the trotters is eaten." }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "Avoid using metal utensils when eating and serving." } ], "title": "Pig's Trotters and Ginger Vinegar Stew", "url": "https://en.wikibooks.org/wiki/Cookbook:Pig%27s_Trotters_and_Ginger_Vinegar_Stew" }

{ "infobox": { "category": "/wiki/Category:Side_dish_recipes", "difficulty": 2, "servings": "4–6", "time": "12–15 minutes" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "½ cup toor dal" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups water" }, { "line_type": "ul", "section": "Ingredients", "text": "2 handfuls of methi leaves (only the leaves without the tender stem)" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tomatoes" }, { "line_type": "ul", "section": "Ingredients", "text": "1 big onion" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pinch of turmeric powder" }, { "line_type": "ul", "section": "Ingredients", "text": "1–2 green chillis, sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "10 whole black peppercorns" }, { "line_type": "ul", "section": "Ingredients", "text": "1 small dollop of butter" }, { "line_type": "ul", "section": "Ingredients", "text": "1 small piece of ginger (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "2 spoonfuls ghee" }, { "line_type": "ul", "section": "Ingredients", "text": "½ small spoon of mustard seeds" }, { "line_type": "ul", "section": "Ingredients", "text": "½ small spoon of zheera (cumin)" }, { "line_type": "ul", "section": "Ingredients", "text": "2 garlic cloves, sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "2 red chillis" }, { "line_type": "ul", "section": "Ingredients", "text": "6–8 curry leaves" }, { "line_type": "ul", "section": "Ingredients", "text": "1 small tomato, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Chilli powder" }, { "line_type": "ul", "section": "Ingredients", "text": "Ground coriander" }, { "line_type": "ul", "section": "Ingredients", "text": "Lemon juice" }, { "line_type": "ol", "section": "Procedure", "text": "Mix all above and put them in an Indian cooker (pressure cooker). Wait until the dal is cooked (4 whistles)." }, { "line_type": "ol", "section": "Procedure", "text": "Heat the ghee in a pan, and add the mustard seeds, zheera, garlic, red chillis, and curry leaves. Fry until the garlic is golden." }, { "line_type": "ol", "section": "Procedure", "text": "Add the chopped tomato, salt, chilli powder, and coriander to taste." }, { "line_type": "ol", "section": "Procedure", "text": "Add the cooked dal mixture to the fried mixture, and let it simmer. You can add water if you like it to be more like gravy." }, { "line_type": "ol", "section": "Procedure", "text": "Add two drops of lemon juice for added taste." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with hot rice, and an optional touch of Gongura pickle." }, { "line_type": "ul", "section": "See also", "text": "Tadka dhal" }, { "line_type": "ul", "section": "See also", "text": "Tadkal" } ], "title": "Pigeon Pea and Fenugreek Curry (Methi Tadka Dal)", "url": "https://en.wikibooks.org/wiki/Cookbook:Pigeon_Pea_and_Fenugreek_Curry_(Methi_Tadka_Dal)" }

{ "infobox": { "category": "/wiki/Category:New_Zealand_recipes", "difficulty": 2, "servings": "15", "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Pikelets are small, thick pancakes, and are standards of the New Zealand kitchen. They are also made in Australia." }, { "line_type": "ul", "section": "Ingredients", "text": "125 g strong bread flour" }, { "line_type": "ul", "section": "Ingredients", "text": "125 g plain flour" }, { "line_type": "ul", "section": "Ingredients", "text": "1½ teaspoons bicarbonate of soda" }, { "line_type": "ul", "section": "Ingredients", "text": "8 g fresh yeast" }, { "line_type": "ul", "section": "Ingredients", "text": "75 ml lukewarm whole milk" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon salt" }, { "line_type": "ul", "section": "Ingredients", "text": "250 ml lukewarm water" }, { "line_type": "ol", "section": "Procedure", "text": "Sift the flours into a large mixing bowl, adding half a teaspoon of the bicarbonate of soda and the salt." }, { "line_type": "ol", "section": "Procedure", "text": "Crumble the yeast into a small bowl and slowly add the water until you have a brown paste." }, { "line_type": "ol", "section": "Procedure", "text": "Pour the liquid yeast into the mixing bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Mix it about a bit until you have a very thick batter. You can use a wooden spoon, but you get much better results if you get stuck in and use your hands." }, { "line_type": "ol", "section": "Procedure", "text": "Cover the bowl with a warm and damp cloth and leave in a warm place for 2 hours." }, { "line_type": "ol", "section": "Procedure", "text": "Return to the now frothy batter (if it is not then you have done something wrong). Dissolve the rest of the bicarbonate of soda in the lukewarm milk and slowly add it to the batter." }, { "line_type": "ol", "section": "Procedure", "text": "Heat a lightly greased griddle or ordinary frying pan until very hot. Now, using one spoonful at a time, cook the mixture for about 2 minutes on each side. The indication to turn should be when the bubbles that will form dry out." } ], "title": "Pikelet (Australian Mini Pancakes)", "url": "https://en.wikibooks.org/wiki/Cookbook:Pikelet_(Australian_Mini_Pancakes)" }

{ "infobox": { "category": "/wiki/Category:Cheese_recipes", "difficulty": 1, "servings": "12", "time": "20 minutes" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 pound sharp cheddar cheese, grated" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup mayonnaise" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon apple cider vinegar" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tablespoons diced pimentos" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "¼–2 teaspoons finely diced jalapeños, to taste" }, { "line_type": "ol", "section": "Procedure", "text": "Mix ingredients thoroughly." }, { "line_type": "ol", "section": "Procedure", "text": "Store in well-sealed container in refrigerator." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Jalapeños are definitely optional." } ], "title": "Pimento Cheese Spread I", "url": "https://en.wikibooks.org/wiki/Cookbook:Pimento_Cheese_Spread_I" }

{ "infobox": { "category": "/wiki/Category:Cheese_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 jar (7 ounces) roasted red peppers or pimentos" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pound sharp or extra sharp cheddar cheese, coarsely grated" }, { "line_type": "ul", "section": "Ingredients", "text": "2 teaspoons freshly squeezed lemon juice" }, { "line_type": "ul", "section": "Ingredients", "text": "⅝ cup mayonnaise" }, { "line_type": "ol", "section": "Procedure", "text": "Drain and chop red peppers (or pimentos)." }, { "line_type": "ol", "section": "Procedure", "text": "Toss peppers with grated cheese." }, { "line_type": "ol", "section": "Procedure", "text": "In a separate bowl, whisk lemon juice and mayonnaise together." }, { "line_type": "ol", "section": "Procedure", "text": "Pour liquid mix over cheese mixture and mix until well-blended." }, { "line_type": "ol", "section": "Procedure", "text": "Keep refrigerated." } ], "title": "Pimento Cheese Spread II", "url": "https://en.wikibooks.org/wiki/Cookbook:Pimento_Cheese_Spread_II" }

{ "infobox": { "category": "/wiki/Category:Filipino_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons (30 ml) vegetable oil" }, { "line_type": "ul", "section": "Ingredients", "text": "2 medium garlic cloves, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 small (4 ounces / 115 g) yellow onion, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "2 plum tomatoes (about 8 ounces / 225 g), cored and chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "2 ounces (¼ cup / 60 g) bagoong alamang" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pinch of salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 ea. (about 8 ounces / 225 g) bitter melon, halved lengthwise, seeded, and sliced ¼ inch thick" }, { "line_type": "ul", "section": "Ingredients", "text": "1 small (about 8 ounces / 225 g) sweet potato, peeled, quartered, and cut into ¼-inch slices" }, { "line_type": "ul", "section": "Ingredients", "text": "8 ounces (225 g) string beans, stem ends trimmed and beans cut into 2-inch lengths" }, { "line_type": "ul", "section": "Ingredients", "text": "1 medium (about 6 ounces / 170 g) eggplant, halved lengthwise, and sliced ½ inch thick" }, { "line_type": "ul", "section": "Ingredients", "text": "8 ounces (225 g) okra, caps trimmed, pods cut in half on the bias" }, { "line_type": "ul", "section": "Ingredients", "text": "Cooked white rice, for serving" }, { "line_type": "ol", "section": "Procedure", "text": "Heat a skillet over medium heat." }, { "line_type": "ol", "section": "Procedure", "text": "Add the oil, then garlic to the pan. Sauté briefly until aromatic." }, { "line_type": "ol", "section": "Procedure", "text": "Add the onion, and cook until softened." }, { "line_type": "ol", "section": "Procedure", "text": "Add the tomato, bagoong alamang, and salt; simmer for 5 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Add the bitter melon and sweet potato. Cover and cook until almost, but not quite, tender." }, { "line_type": "ol", "section": "Procedure", "text": "Add the string beans, eggplant, and okra. Cover and cook for a few minutes until all the vegetables are tender." }, { "line_type": "ol", "section": "Procedure", "text": "Serve the vegetables with rice." } ], "title": "Pinakbet", "url": "https://en.wikibooks.org/wiki/Cookbook:Pinakbet" }

{ "infobox": { "category": "/wiki/Category:Bread_recipes", "difficulty": 2, "servings": null, "time": "Prep: 30 minutesBaking: 1 hour" }, "text_lines": [ { "line_type": "p", "section": null, "text": "A basic and quickly-prepared recipe for pineapple bread with coconut flakes. Can be served as a side dish or dessert." }, { "line_type": "ol", "section": "Procedure", "text": "Add the banana to a medium bowl, and mash it with a fork. Cut the pineapple into small pieces and mix them into the banana." }, { "line_type": "ol", "section": "Procedure", "text": "In a separate large bowl, combine all dry ingredients except coconut flakes." }, { "line_type": "ol", "section": "Procedure", "text": "Preheat oven to 350°F (175°C)." }, { "line_type": "ol", "section": "Procedure", "text": "Put the butter, eggs, milk and fruits into the second bowl and beat well. As the actual water content of fruits can vary, add an additional tablespoon or two of flour if the mixture appears too wet." }, { "line_type": "ol", "section": "Procedure", "text": "Lightly grease or line an 8x4 in (20x10 cm) loaf pan." }, { "line_type": "ol", "section": "Procedure", "text": "Pour batter into pan." }, { "line_type": "ol", "section": "Procedure", "text": "Sprinkle a thin layer of coconut flakes on top." }, { "line_type": "ol", "section": "Procedure", "text": "Bake on middle shelf of oven for 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean." } ], "title": "Pineapple Bread", "url": "https://en.wikibooks.org/wiki/Cookbook:Pineapple_Bread" }

{ "infobox": { "category": "/wiki/Category:Thai_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Thai pineapple curry (แกงสับปะรด / kaeng sap pa rod) is a traditional curry of Southern Thailand. The recipe has crushed pineapple with juice, so it tastes both sweet and sour. It is often served over rice and garnished with peeled orange slices, diced green onion, or celery." }, { "line_type": "ul", "section": "Ingredients", "text": "175 grams pineapple pieces" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons Thai red curry paste" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup coconut milk" }, { "line_type": "ul", "section": "Ingredients", "text": "8 oz shrimp, or whatever meat desired" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tablespoons palm sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tablespoons fish sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "1½ tablespoons ripe tamarind" }, { "line_type": "ol", "section": "Procedure", "text": "Simmer the coconut milk in a saucepan over medium heat for 5 minutes and add red curry paste." }, { "line_type": "ol", "section": "Procedure", "text": "Put the sliced pineapple in the curry and wait until it is soft." }, { "line_type": "ol", "section": "Procedure", "text": "Bring to a boil over high heat, then add the shrimp." }, { "line_type": "ol", "section": "Procedure", "text": "Flavor the curry by adding the palm sugar, fish sauce, and ripe tamarind. Add more palm sugar for a sweeter curry, add more fish sauce for a salty curry, and add more ripe tamarind for a sour flavor." }, { "line_type": "ol", "section": "References", "text": "http://www.yummly.com/recipe/Thai-Pineapple-Chicken-Curry-407083?columns=4&position=24%2F33. Thai Pineapple Chicken Curry. Allrecipes UK." }, { "line_type": "ol", "section": "References", "text": "http://rasamalaysia.com/thai-shrimp-and-pineapple-curry. Thai Shrimps and Pineapple Curry. Rasa Malaysia." }, { "line_type": "ol", "section": "References", "text": "http://www.youtube.com/watch?v=gZrJ23pnaYs. How to cook Thai pineapple curry (Easy and tasty). Chantamas Srichong." }, { "line_type": "ol", "section": "References", "text": "http://www.pim.in.th/side-dish-by-squid-crab/763-pineapple-mussel-curry. แกงคั่วสัปปะรดกับหอยแมงภู่แห้ง. พิม." }, { "line_type": "ol", "section": "References", "text": "http://foodthaicooking.blogspot.com/2013/08/blog-post_10.html. วิธีทำแกงกะทิสับปะรด. เมนูก้นครัว." } ], "title": "Pineapple Curry", "url": "https://en.wikibooks.org/wiki/Cookbook:Pineapple_Curry" }

{ "infobox": { "category": "/wiki/Category:Rice_recipes", "difficulty": 3, "servings": "8", "time": "25 minutes" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "5 tbsp sunflower oil" }, { "line_type": "ul", "section": "Ingredients", "text": "3 cloves garlic, cut into 3 pieces" }, { "line_type": "ul", "section": "Ingredients", "text": "3 red onion, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "2 red chilli, cut in 1 cm pieces" }, { "line_type": "ul", "section": "Ingredients", "text": "2 eggs, beaten" }, { "line_type": "ul", "section": "Ingredients", "text": "300 g hot rice" }, { "line_type": "ul", "section": "Ingredients", "text": "2 bok choy, cut in 1 cm pieces" }, { "line_type": "ul", "section": "Ingredients", "text": "200 g pineapple flesh, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp salt" }, { "line_type": "ol", "section": "Procedure", "text": "Heat the oil in a non-stick skillet. Add the garlic, red onion, and red chilli. Stir-fry for 2 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Add the egg, then the rice, bok choy, and diced pineapple." }, { "line_type": "ol", "section": "Procedure", "text": "Season with pepper and salt, and serve hot." } ], "title": "Pineapple Fried Rice", "url": "https://en.wikibooks.org/wiki/Cookbook:Pineapple_Fried_Rice" }

{ "infobox": { "category": "/wiki/Category:Beverage_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Pineapple juice is a cool beverage to serve during the summer or on a bright day. It is incredibly sweet, energizing, and wonderful for everyone. Making homemade pineapple juice is easy if you use only fresh, ripe pineapple and, if necessary, a little sugar." }, { "line_type": "p", "section": null, "text": "Blenders or juice extractors are used to make pineapple juice. If you prefer your pineapple juice to be very cold, you can dice the fruit and chill it in the refrigerator for a few hours before blending it, or you can blend the fruit first and then chill the juice in the refrigerator before serving." }, { "line_type": "ul", "section": "Ingredients", "text": "Pineapple" }, { "line_type": "ul", "section": "Ingredients", "text": "Sugar, to taste (optional)" }, { "line_type": "ul", "section": "Equipment", "text": "Blender or juice extractor" }, { "line_type": "ul", "section": "Equipment", "text": "Medium-sized bowl" }, { "line_type": "ul", "section": "Equipment", "text": "Cup" }, { "line_type": "ul", "section": "Equipment", "text": "Chopping board" }, { "line_type": "ul", "section": "Equipment", "text": "Knife" }, { "line_type": "ul", "section": "Equipment", "text": "Strainer" }, { "line_type": "ol", "section": "Procedure", "text": "To remove sand or dust, rinse your ripe pineapple under running water." }, { "line_type": "ol", "section": "Procedure", "text": "Place the pineapple on a cutting board, and use a sharp knife to remove the skin." }, { "line_type": "ol", "section": "Procedure", "text": "Cut the pineapple in smaller cubes, then add the pieces to a blender or juicer. If desired, mix it with a little water and sugar." }, { "line_type": "ol", "section": "Procedure", "text": "Blend the pineapple into a smooth consistency and strain out the pulp using a strainer." }, { "line_type": "ol", "section": "Procedure", "text": "Place the pineapple juice into a serving glass and consume immediately or chill before serving." } ], "title": "Pineapple Juice", "url": "https://en.wikibooks.org/wiki/Cookbook:Pineapple_Juice" }

{ "infobox": { "category": "/wiki/Category:Fruit_recipes", "difficulty": 2, "servings": "6", "time": "1 hour" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Hot pineapple side dish is a casserole of pineapple with cheese." }, { "line_type": "ul", "section": "Ingredients", "text": "1 can (20 ounces / 600 ml) pineapple chunks" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tablespoons flour" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup butter, melted" }, { "line_type": "ul", "section": "Ingredients", "text": "1½ cups shredded cheddar cheese, divided" }, { "line_type": "ul", "section": "Ingredients", "text": "⅔ cup coarsely crushed saltines (14 crackers)" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat oven to 350°F (175˚C)." }, { "line_type": "ol", "section": "Procedure", "text": "Grease a 1½ quart (1½ liter) baking dish." }, { "line_type": "ol", "section": "Procedure", "text": "Drain the pineapple, reserving ¼ cup juice; set aside." }, { "line_type": "ol", "section": "Procedure", "text": "In a small bowl, combine sugar and flour." }, { "line_type": "ol", "section": "Procedure", "text": "Add the butter and 1 cup cheese; mix well." }, { "line_type": "ol", "section": "Procedure", "text": "Gently stir in pineapple." }, { "line_type": "ol", "section": "Procedure", "text": "Pour into the prepared baking dish." }, { "line_type": "ol", "section": "Procedure", "text": "Sprinkle crushed crackers on top; drizzle with reserved pineapple juice." }, { "line_type": "ol", "section": "Procedure", "text": "Bake, uncovered, for 30–35 minutes or until bubbly around the edges." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from oven and sprinkle with remaining cheese." } ], "title": "Pineapple Side Dish", "url": "https://en.wikibooks.org/wiki/Cookbook:Pineapple_Side_Dish" }

{ "infobox": { "category": "/wiki/Category:Dessert_recipes", "difficulty": 3, "servings": null, "time": "~1 hour" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "½ pound prepared puff pastry" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ cup white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tablespoons water" }, { "line_type": "ul", "section": "Ingredients", "text": "4 ea. ½-inch thick fresh or canned pineapple slices, tough inner core removed" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Freshly ground black pepper" }, { "line_type": "ol", "section": "Procedure", "text": "On a lightly floured surface, roll the pastry into a square about ⅛-inch thick." }, { "line_type": "ol", "section": "Procedure", "text": "Using a 4-inch plate as a guide, or a cutter, cut our 4 disks of pastry." }, { "line_type": "ol", "section": "Procedure", "text": "If you are using a plate, cut the pastry with a rolling pizza cutter or the tip of a small sharp knife." }, { "line_type": "ol", "section": "Procedure", "text": "Transfer the cut pastry rounds to a baking sheet." }, { "line_type": "ol", "section": "Procedure", "text": "Pierce the pastry 6–8 times with the tines of a fork. The punctures will help prevent the dough from rising unevenly during baking." }, { "line_type": "ol", "section": "Procedure", "text": "Chill the pastry in the refrigerator while you prepare the sugar. The disks can be prepared up to this point and refrigerated for 1 day or frozen for up to a week." }, { "line_type": "ol", "section": "Procedure", "text": "Preheat the oven to 425 °F." }, { "line_type": "ol", "section": "Procedure", "text": "In a small, heavy-bottomed pan, dissolve the sugar with the water." }, { "line_type": "ol", "section": "Procedure", "text": "Cook the sugar over medium-high heat until caramelized. Do not stir the sugar as it cooks or it may recrystallize. Swirl the pan when the sugar begins to brown." }, { "line_type": "ol", "section": "Procedure", "text": "Carefully pour the caramelized sugar into four 4-inch (10-ounce) ramekins." }, { "line_type": "ol", "section": "Procedure", "text": "Place the pineapple slices in the ramekins on top of the caramel and season lightly with salt and pepper." }, { "line_type": "ol", "section": "Procedure", "text": "Lay a pastry disk on top of each pineapple and transfer the ramekins to a baking sheet." }, { "line_type": "ol", "section": "Procedure", "text": "Bake the tarts for 15–20 minutes, or until the pastry is puffed and golden brown." }, { "line_type": "ol", "section": "Procedure", "text": "Remove ramekins from the oven and cool for 5 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Holding the ramekins carefully with a cooking mitt, twist the puff pastry to loosen the tart, caramel, and pineapple together." }, { "line_type": "ol", "section": "Procedure", "text": "Carefully invert the ramekins to release the tarts onto individual serving plates." }, { "line_type": "ol", "section": "Procedure", "text": "Serve the tarts warm or at room temperature." }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "Pastry can be purchased in the frozen food section of most markets." } ], "title": "Pineapple Tarts", "url": "https://en.wikibooks.org/wiki/Cookbook:Pineapple_Tarts" }

{ "infobox": { "category": "/wiki/Category:Meat_recipes", "difficulty": 2, "servings": "2", "time": "~30 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "This is a very quick, easy pineapple teriyaki entrée, to be served over rice. It is listed as both meat and vegetarian because it works around the pineapple, veggies, and teriyaki, not the protein. Put the rice on to cook first, and the rest will probably be finished by the time the rice is ready." }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups uncooked rice" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups water" }, { "line_type": "ul", "section": "Ingredients", "text": "A little salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1–2 tbsp vegetable or olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups cubed chicken, tofu, or vegetarian \"chicken\" (usually flavored, pressed gluten)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 yellow or white onion, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "1–2 bell peppers (whatever color(s) you prefer), diced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 can (14–16 oz) cubed pineapple, drained" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup water or reserved pineapple juice" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp cornstarch (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "About ¼ cup teriyaki sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "Some sliced mushrooms (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "1–2 cloves garlic (optional), minced, depending upon your teriyaki sauce" }, { "line_type": "ol", "section": "Procedure", "text": "Bring the rice, water, and salt to a boil. Cover, turn down the heat, and simmer for 20 minutes. Turn off the heat, fluff with a fork, and let stand for a few minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Heat a deep 12-inch pan or wok over high heat. Add the oil, and let it heat up." }, { "line_type": "ol", "section": "Procedure", "text": "Sauté everything in the oil, adding the ingredients in the following order, so as to cook heavier items longer:\nChicken\nOnion/garlic\nBell peppers\nMushrooms\nPineapple\nTofu" }, { "line_type": "ol", "section": "Procedure", "text": "Chicken" }, { "line_type": "ol", "section": "Procedure", "text": "Onion/garlic" }, { "line_type": "ol", "section": "Procedure", "text": "Bell peppers" }, { "line_type": "ol", "section": "Procedure", "text": "Mushrooms" }, { "line_type": "ol", "section": "Procedure", "text": "Pineapple" }, { "line_type": "ol", "section": "Procedure", "text": "Tofu" }, { "line_type": "ol", "section": "Procedure", "text": "Combine the water and cornstarch. Add the teriyaki sauce and the cornstarch mixture to the pan. If using cornstarch, heat to boiling to thicken. Thin with extra water or juice as necessary." }, { "line_type": "ol", "section": "Procedure", "text": "Serve over the cooked rice." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Short-grain white rice is most traditional." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Red and green bell peppers stand out nicely against yellow pineapple." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Pineapple is often canned in juice, so you may wish to save what you drain." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Soy Vay! brand Veri Veri Teriyaki sauce is excellent, if available." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You can also cook the rice in a rice cooker." } ], "title": "Pineapple Teriyaki", "url": "https://en.wikibooks.org/wiki/Cookbook:Pineapple_Teriyaki" }

{ "infobox": { "category": "/wiki/Category:Cake_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "¼ stick (4 tbsp) butter" }, { "line_type": "ul", "section": "Ingredients", "text": "⅔ cup brown sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 can pineapple slices" }, { "line_type": "ul", "section": "Ingredients", "text": "1 can crushed pineapple" }, { "line_type": "ul", "section": "Ingredients", "text": "1 ⅓ cups all-purpose flour" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ cup milk" }, { "line_type": "ul", "section": "Ingredients", "text": "1 egg" }, { "line_type": "ul", "section": "Ingredients", "text": "⅓ cup shortening" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 ½ teaspoons baking powder" }, { "line_type": "ul", "section": "Procedure", "text": "Melt the butter in the cake pan" }, { "line_type": "ul", "section": "Procedure", "text": "Sprinkle the brown sugar over the butter" }, { "line_type": "ul", "section": "Procedure", "text": "Top with the drained pineapple slices." }, { "line_type": "ul", "section": "Procedure", "text": "Fill in gaps with crushed drained pineapple." }, { "line_type": "ul", "section": "Procedure", "text": "Mix the flour, sugar, milk, egg, shortening, salt, and baking powder in a bowl." }, { "line_type": "ul", "section": "Procedure", "text": "Blend together." }, { "line_type": "ul", "section": "Procedure", "text": "Stop blending when the batter is lemony-white." }, { "line_type": "ul", "section": "Procedure", "text": "Pour the batter on top of pineapple/brown sugar in the pan. Put into oven at 350°F, and bake for 40–50 minutes. A toothpick inserted into the center should come out clean." }, { "line_type": "ul", "section": "Procedure", "text": "Remove pan from oven. Immediately unmold cake by covering with a plate and flipping it over. Let cool before serving." } ], "title": "Pineapple Upside-Down Cake I", "url": "https://en.wikibooks.org/wiki/Cookbook:Pineapple_Upside-Down_Cake_I" }

{ "infobox": { "category": "/wiki/Category:Cake_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "¼ cup butter" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup firmly packed brown sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ cup chopped pecans" }, { "line_type": "ul", "section": "Ingredients", "text": "1 can (20 ounces) pineapple slices, drained, reserving 5 tablespoons juice" }, { "line_type": "ul", "section": "Ingredients", "text": "3 eggs, separated" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup all-purpose flour" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon baking powder" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Maraschino cherries" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat oven to 350°F." }, { "line_type": "ol", "section": "Procedure", "text": "Melt the butter in a 9-inch cast iron skillet. Add the brown sugar and pecans; stir well to thoroughly combine, then turn off the heat—don't cook it. Arrange 8 pineapple slices in a single layer over the brown sugar mixture (your 9-inch skillet should accommodate 8 slices without overlapping). Set the skillet aside." }, { "line_type": "ol", "section": "Procedure", "text": "Combine the flour, baking powder and salt in a bowl; set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Whip the egg yolks at medium speed until they are thick and lemon colored. Gradually add the sugar, continuing to beat. Add the flour mixture to the yolk mixture, and stir in the reserved pineapple juice." }, { "line_type": "ol", "section": "Procedure", "text": "Whip the egg whites until stiff peaks form. Fold the whites into the cake batter. Pour or spoon the batter evenly over the pineapple slices." }, { "line_type": "ol", "section": "Procedure", "text": "Bake at 350°F for 40–45 minutes. Cool the cake in the skillet for 30 minutes; then invert it onto a serving plate. Place a maraschino cherry in the center of each pineapple ring." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The Cookbook has other pineapple upside-down cake recipes." } ], "title": "Pineapple Upside-Down Cake in a Skillet", "url": "https://en.wikibooks.org/wiki/Cookbook:Pineapple_Upside-Down_Cake_in_a_Skillet" }

{ "infobox": { "category": "/wiki/Category:Pastry_recipes", "difficulty": 2, "servings": "10", "time": "Hands-on effort: 30 minutesTotal: 2 hours" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Pinza Mostarda Bolognese is a jam-filled rolled pastry that originated in Bologna. Serve warm or at room temperature with coffee. Store at room temperature. It keeps well for about a week." }, { "line_type": "ol", "section": "Procedure", "text": "Stir together the dry ingredients in a large mixing bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Cut the cold butter into smaller pieces." }, { "line_type": "ol", "section": "Procedure", "text": "Put the butter pieces into the bowl with the dry ingredients, and blend the ingredients together. You can do this by hand or with an electric mixer." }, { "line_type": "ol", "section": "Procedure", "text": "Add the eggs, stirring briefly after each one." }, { "line_type": "ol", "section": "Procedure", "text": "Mix gently until dough holds together. Add a splash of milk as needed, until you get a thick dough, similar to what you would expect for scones." }, { "line_type": "ol", "section": "Procedure", "text": "Cover the dough tightly and put it in the refrigerator to rest for about an hour." }, { "line_type": "ol", "section": "Procedure", "text": "Preheat oven to 350 °F (175 °C, gas mark 4—medium)." }, { "line_type": "ol", "section": "Procedure", "text": "Turn the dough out onto the counter or a flat board and form into a thick disk.\nIf you are working on a counter or board, sprinkle a large spoonful of flour on the surface before taking the dough out of the mixing bowl, and then another spoonful on top. Use just enough flour to keep the dough from sticking too much.\nIf you cover your work area with plastic cling wrap, you do not need to put any flour on the surface. Cover the top of the dough with another layer of plastic wrap to keep your hands or rolling pin clean." }, { "line_type": "ol", "section": "Procedure", "text": "If you are working on a counter or board, sprinkle a large spoonful of flour on the surface before taking the dough out of the mixing bowl, and then another spoonful on top. Use just enough flour to keep the dough from sticking too much." }, { "line_type": "ol", "section": "Procedure", "text": "If you cover your work area with plastic cling wrap, you do not need to put any flour on the surface. Cover the top of the dough with another layer of plastic wrap to keep your hands or rolling pin clean." }, { "line_type": "ol", "section": "Procedure", "text": "Roll the dough out into a rectangle about ½ inch (1.25 cm) thick." }, { "line_type": "ol", "section": "Procedure", "text": "Mostarda Bolognese spread on the dough before baking Spread a generous layer of Mostarda Bolognese over the surface, leaving a clear border of 1 inch (2.5 cm) around the edges. This will reduce the risk of the jam leaking during the baking process." }, { "line_type": "ol", "section": "Procedure", "text": "Fold the dough approximately into thirds, along the longer sides.Fold the dough along the longer side, letting the edges overlap (see illustration)." }, { "line_type": "ol", "section": "Procedure", "text": "Put parchment paper on a large, ungreased baking sheet. Place the roll on the baking sheet, seam side down. Tuck the ends underneath to seal in the jam." }, { "line_type": "ol", "section": "Procedure", "text": "Brush the top with a little bit of milk, and sprinkle with sugar crystals." }, { "line_type": "ol", "section": "Procedure", "text": "Bake at 350 °F (175°C) for 30–35 minutes, until the roll is golden brown and the internal temperature is at least 190 °F (about 90 °C)." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Mostarda Bolognese or Marmellata Sapore is a type of preserves or jam from Bologna. Despite the name, and unlike the similarly named Mostarda di Cremona (also called Mostarda di frutti), it contains no mustard at all. The main ingredients are some combination of apples, pears, or quinces with some type of citrus or zest, and it is cooked and pureed until it has a dark, smooth, thick, fine texture similar to apple butter. Cavazza is one brand, but if you can't find it locally, you can substitute plum jam, or take the flavor in a different direction with raspberry jam, or your favorite flavor of thick preserves." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You can use gluten-free flour substitutes." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "White granulated sugar is the most typical, but any type of sugar and most sugar substitutes will work." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If you want a sweet cake, you can increase the amount of sugar by up to 50%." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Luigi Lepri's cookbook in the Bolognese dialect[1] gives a very similar recipe as the traditional one, with the higher amount of sugar and using yeast instead of baking powder. He also makes his own Mostarda, from equal amounts of quince, grapes, and autumnal fruits (apples, pears, figs, plums, apricots, peaches, etc.), plus a small amount of sugar, cooked for about 8 hours and then bottled hot." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The large-crystal sugar may also be called \"sanding sugar\" or \"sparkling sugar\"." }, { "line_type": "ol", "section": "References", "text": "↑ Mica solo tortellini! – Una volta a Bologna si mangiava così (2008; translated into English as Recipes from Bologna: The Traditional Food from the Capital of Italian Cuisine in 2015)" } ], "title": "Pinza Mostarda Bolognese", "url": "https://en.wikibooks.org/wiki/Cookbook:Pinza_Mostarda_Bolognese" }

{ "infobox": { "category": "/w/index.php?title=Category:Flatbread_recipes&action=edit&redlink=1", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Pita (also known as pita bread, Arabic bread etc.) is a yeasted wheat flatbread originating from North-African, to Middle-Eastern and Mediterranean cuisines. It is usually eaten with sauces, dips and fillings. Dishes that use pita include kebab, gyros, and shwarma." }, { "line_type": "ul", "section": "Ingredients", "text": "250 ml (1 cup) warm water" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp instant yeast" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp vegetable oil" }, { "line_type": "ul", "section": "Ingredients", "text": "500 ml (2 cups or 17 fl oz) durum wheat flour" }, { "line_type": "ol", "section": "Procedure", "text": "Dissolve the yeast in a bowl of warm water. Add salt, oil and flour, mix it, and knead it into a dough." }, { "line_type": "ol", "section": "Procedure", "text": "Let the dough rise to twice its size." }, { "line_type": "ol", "section": "Procedure", "text": "Divide the risen dough into 8 pieces and shape them into balls." }, { "line_type": "ol", "section": "Procedure", "text": "Then roll the balls into flat and round pita breads (to a diameter of 15 cm or 6 inches)." }, { "line_type": "ol", "section": "Procedure", "text": "Let the breads rise in a warm place covered with a cloth for about 30 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Bake at 225°C (435°F) for about 12 minutes." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Cut the bread into two pieces so it can be used like a sandwich filled with salad or meat. Or the exact same, wrapped into a roll." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Pita is delicious when dipped in sauces. There are lots of possible ideas and combinations!" }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Because this is a sticky dough, avoid using extra flour to dust your dough when working with it. Grease your hands and work surface with an oil of your choice." } ], "title": "Pita", "url": "https://en.wikibooks.org/wiki/Cookbook:Pita" }

{ "infobox": { "category": "/wiki/Category:Dough_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "A simple pizza recipe; works well for thin crusts." }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup lukewarm (about 100°F or 38°C) water" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups all-purpose flour" }, { "line_type": "ul", "section": "Ingredients", "text": "⅛ oz yeast" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pinch salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Vegetable, corn, or canola oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Cornmeal" }, { "line_type": "ol", "section": "Procedure", "text": "Mix water, yeast, flour, and salt in a large mixing bowl. If the batter is thin and runny like pancake batter, knead in a little more flour to get a sticky dough. If you can touch the batter with your finger and not stick to it, that's too dry, so knead in a little water." }, { "line_type": "ol", "section": "Procedure", "text": "Set the mixing bowl so it is sitting in warm water, or place on top of a warm oven. Let rise for 20–30 minutes. Don't worry if it only rises 10% or 20%—it'll still work." }, { "line_type": "ol", "section": "Procedure", "text": "Grease a baking sheet with some oil, then sprinkle cornmeal on the oil. Use you fingers to press the dough out until it is about ¼ inch thick all over, with the edges ½ inch thick. Sprinkle flour on top of the dough so it doesn't stick to your hands." }, { "line_type": "ol", "section": "Procedure", "text": "Top dough with pizza toppings as desired—see pizza article." }, { "line_type": "ol", "section": "Procedure", "text": "Bake at 425°F for about 15–20 minutes. Rotate every 5 minutes and move to upper or lower shelves as necessary. After 10 minutes slide a large knife under the crust. If it is dark brown, move it to a higher shelf so it doesn't burn while the top finishes cooking. If it is white or light tan, move to lower shelf so you get a crispy crust before the cheese starts turning brown on top." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "On your first try, try just one or two pizzas. Then you can adjust it next time as necessary." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The dough rises to become about 50% larger, so use a big bowl." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Note that the flour used must be at least 60–70% all-purpose white flour. The dough will be heavy and won't rise as much if the proportion of other flours is too large." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Try adding sesame seeds, oregano, or basil to the dough." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If the crust isn't done in the middle, you may have the dough too thick." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If the crust burned on the bottom, you either had it too close to the bottom of the oven or didn't move it to a higher shelf in time. Some stoves are hotter than the thermostat, so try a lower temperature next time." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Water from fresh tomatoes, pineapples, and onions, can seep into the crust, so take it easy on those." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If the pizza is too greasy, reduce the amount of oil in the pan. It should be a thin film, but it doesn't need to pool on the surface. Some toppings (pepperoni, sausage, even cheese) will release grease into the pizzas; try smaller pieces." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If the vegetables are overdone (e.g., dried up mushrooms, bitter peppers, soggy onion), try topping the pizza halfway through the baking time so they still have a little texture left. Some vegetables, especially broccoli, work better when protected by a coating of oil." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If the cheese is brown and dried out on top, the pizza was cooked too close to top element in oven; never use top shelf." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If the crust is not very light, use less whole wheat flour or cornmeal in the batter." } ], "title": "Pizza Dough", "url": "https://en.wikibooks.org/wiki/Cookbook:Pizza_Dough" }

{ "infobox": { "category": "/wiki/Category:Meat_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "4 hot dog buns" }, { "line_type": "ul", "section": "Ingredients", "text": "4 hot dogs" }, { "line_type": "ul", "section": "Ingredients", "text": "12 slices mozzarella cheese" }, { "line_type": "ul", "section": "Ingredients", "text": "1 jar pizza sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "Grated Parmesan cheese" }, { "line_type": "ol", "section": "Procedure", "text": "Split hot dogs and hot dog buns lengthwise." }, { "line_type": "ol", "section": "Procedure", "text": "Place buns on a cookie sheet." }, { "line_type": "ol", "section": "Procedure", "text": "Sprinkle mozzarella cheese over buns." }, { "line_type": "ol", "section": "Procedure", "text": "Place split hot dog on each bun." }, { "line_type": "ol", "section": "Procedure", "text": "Spread pizza sauce over the hotdogs, sprinkle with Parmesan cheese, and broil until cheese bubbles and the hot dogs are hot." } ], "title": "Pizza Hot Dogs", "url": "https://en.wikibooks.org/wiki/Cookbook:Pizza_Hot_Dogs" }

{ "infobox": { "category": "/wiki/Category:Breakfast_recipes", "difficulty": 2, "servings": "1", "time": "15 minutes" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "¼ cup tomato sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt, pepper, and other seasonings to taste (see tips below)" }, { "line_type": "ul", "section": "Ingredients", "text": "Cooking spray" }, { "line_type": "ul", "section": "Ingredients", "text": "2 eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons chopped green bell peppers" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons chopped mushrooms" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup shredded mozzarella cheese" }, { "line_type": "ol", "section": "Procedure", "text": "Mix spices and tomato sauce and allow to meld flavors while preparing the rest of the recipe." }, { "line_type": "ol", "section": "Procedure", "text": "Beat eggs well." }, { "line_type": "ol", "section": "Procedure", "text": "Heat a small skillet over low heat, sprayed with cooking spray." }, { "line_type": "ol", "section": "Procedure", "text": "Pour beaten eggs into skillet, then cover skillet." }, { "line_type": "ol", "section": "Procedure", "text": "Cook for 3 minutes. Eggs should be almost set." }, { "line_type": "ol", "section": "Procedure", "text": "Carefully flip omelet over. Cook another minute." }, { "line_type": "ol", "section": "Procedure", "text": "Combine mushrooms and peppers and cook 30 seconds in microwave oven." }, { "line_type": "ol", "section": "Procedure", "text": "Spread tomato-spice mix over omelet. Sprinkle cheese over tomato sauce. Top cheese with hot mushrooms and peppers." }, { "line_type": "ol", "section": "Procedure", "text": "Cover skillet. Cook another 2 minutes. Cheese should be melted." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Basil, crushed red pepper, and oregano work well." } ], "title": "Pizza Omelet", "url": "https://en.wikibooks.org/wiki/Cookbook:Pizza_Omelet" }

{ "infobox": { "category": "/wiki/Category:Pastry_recipes", "difficulty": 1, "servings": "4", "time": "40 minutes (including preheating oven)" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 package (8 ounces) croissant roll dough" }, { "line_type": "ul", "section": "Ingredients", "text": "24 slices of pepperoni" }, { "line_type": "ul", "section": "Ingredients", "text": "4 slices of provolone cheese" }, { "line_type": "ul", "section": "Ingredients", "text": "Pizza spices as desired (anise, basil, fennel, garlic, oregano, etc.)" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat oven to 350°F." }, { "line_type": "ol", "section": "Procedure", "text": "Unroll 2 croissant rolls and place together on ungreased cookie sheet, pointing in opposite directions, forming a rectangle by pinching sides together." }, { "line_type": "ol", "section": "Procedure", "text": "Lay 6 slices of pepperoni on top of each dough rectangle." }, { "line_type": "ol", "section": "Procedure", "text": "Lay a slice of provolone cheese on top of pepperoni slices." }, { "line_type": "ol", "section": "Procedure", "text": "Roll each into a tube." }, { "line_type": "ol", "section": "Procedure", "text": "Bake 12–15 minutes." } ], "title": "Pizza Rollups", "url": "https://en.wikibooks.org/wiki/Cookbook:Pizza_Rollups" }

{ "infobox": { "category": "/wiki/Category:Sauce_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "This recipe is for those who have the time (preparation only - no cooking required!) to mix the ingredients for a purer and more customized taste." }, { "line_type": "ul", "section": "Ingredients", "text": "6 ounce (170 g) can of tomato paste (with no additives is best)" }, { "line_type": "ul", "section": "Ingredients", "text": "1–1½ cups (250–375 ml) of water (depending on desired consistency)" }, { "line_type": "ul", "section": "Ingredients", "text": "About ⅓ cup (80 ml) extra virgin olive oil (more or less depending on taste)" }, { "line_type": "ul", "section": "Ingredients", "text": "1–3 cloves garlic, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pinch of anise (or substitute fennel)" }, { "line_type": "ul", "section": "Ingredients", "text": "About ½ tablespoon dried oregano (according to preference)" }, { "line_type": "ul", "section": "Ingredients", "text": "About ½ tablespoon dried basil (according to preference)" }, { "line_type": "ul", "section": "Ingredients", "text": "Kosher salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Ground black pepper to taste" }, { "line_type": "ol", "section": "Procedure", "text": "Combine tomato paste, water, and oil." }, { "line_type": "ol", "section": "Procedure", "text": "Add garlic, basil, and oregano, mixing thoroughly." }, { "line_type": "ol", "section": "Procedure", "text": "Add salt and pepper to taste." }, { "line_type": "ol", "section": "Procedure", "text": "For best results place in refrigerator overnight or allow the mixture to rest before using." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "A quart mason jar works perfectly; ingredients can be added and shaken to mix." } ], "title": "Pizza Sauce From Scratch", "url": "https://en.wikibooks.org/wiki/Cookbook:Pizza_Sauce_From_Scratch" }

{ "infobox": { "category": "/wiki/Category:Soup_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "All ingredients in this pizza soup are added to taste—quantities don't matter too much in this recipe" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tin tomatoes (chopped, whole, whatever you like, as long as it has juice)" }, { "line_type": "ul", "section": "Ingredients", "text": "Cheese (type doesn't matter, just so long as it melts)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp cornstarch" }, { "line_type": "p", "section": "Ingredients", "text": "You can add whatever you like here in whichever quantity you like. Some ideas include:" }, { "line_type": "ul", "section": "Ingredients", "text": "Ham" }, { "line_type": "ul", "section": "Ingredients", "text": "Mushrooms" }, { "line_type": "ul", "section": "Ingredients", "text": "Peppers" }, { "line_type": "ul", "section": "Ingredients", "text": "Bacon" }, { "line_type": "ul", "section": "Ingredients", "text": "Sweetcorn" }, { "line_type": "ul", "section": "Equipment", "text": "Knife (or knives, depending on ingredients)" }, { "line_type": "ul", "section": "Equipment", "text": "Chopping board(s)" }, { "line_type": "ul", "section": "Equipment", "text": "Saucepan" }, { "line_type": "ul", "section": "Equipment", "text": "Cheese grater" }, { "line_type": "ul", "section": "Equipment", "text": "Spoon" }, { "line_type": "ul", "section": "Equipment", "text": "Blender (optional)" }, { "line_type": "ol", "section": "Procedure", "text": "Chop the tomatoes and add them to the saucepan with the juice. Water can be added if necessary." }, { "line_type": "ol", "section": "Procedure", "text": "Grate some cheese (for this part you should use at least a handful, depending on the size of your pan) and add to the pan." }, { "line_type": "ol", "section": "Procedure", "text": "Add cornflour, if desired. Stir, and leave to stand on a low/medium heat until the cheese has melted. More may be added to taste." }, { "line_type": "ol", "section": "Procedure", "text": "If desired, blend the soup to make it smoother." }, { "line_type": "ol", "section": "Procedure", "text": "Chop or slice the toppings, making sure your chunks aren't too large (unless you like chunky soup). Add to the pan and heat again." }, { "line_type": "ol", "section": "Procedure", "text": "Serve hot. Extra cheese may be added to top." } ], "title": "Pizza Soup", "url": "https://en.wikibooks.org/wiki/Cookbook:Pizza_Soup" }

{ "infobox": { "category": "/wiki/Category:Pizza_recipes", "difficulty": 3, "servings": "4–6", "time": "90 minutes" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 cup warm water" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tbsp active dry yeast" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 lb all purpose flour" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepperoni" }, { "line_type": "ul", "section": "Ingredients", "text": "8 oz mozzarella cheese" }, { "line_type": "ul", "section": "Ingredients", "text": "½ can (15 oz) of Hunt's Family Favorites Pizza sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "1 small onion, finely diced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 small red pepper, finely diced" }, { "line_type": "ul", "section": "Ingredients", "text": "3 ½ oz sliced mushrooms" }, { "line_type": "ul", "section": "Ingredients", "text": "Oregano" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Black pepper" }, { "line_type": "ol", "section": "Procedure", "text": "Dissolve yeast and sugar in 1 cup warm water." }, { "line_type": "ol", "section": "Procedure", "text": "Combine 3 cups of flour, olive oil, one tsp of salt, and the yeast-water mixture. Knead for 15 minutes, adding more flour until dough is no longer very sticky." }, { "line_type": "ol", "section": "Procedure", "text": "Coat dough with a little oil (about 1 tsp) and place it into a large bowl. Cover with plastic wrap and let rest for 45 minutes until the dough is twice its original size." }, { "line_type": "ol", "section": "Procedure", "text": "Meanwhile, preheat oven to 350°F / 175°C for at least 30 minutes)." }, { "line_type": "ol", "section": "Procedure", "text": "Gently deflate dough in order to eliminate air bubbles." }, { "line_type": "ol", "section": "Procedure", "text": "Cut dough into 2 pieces (you can freeze dough to bake later for up to a month)." }, { "line_type": "ol", "section": "Procedure", "text": "Roll out dough to form a rounded pizza crust." }, { "line_type": "ol", "section": "Procedure", "text": "Add pizza sauce (½ can per pizza), and sprinkle onion, red pepper, salt, oregano and black pepper." }, { "line_type": "ol", "section": "Procedure", "text": "Bake 10 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Take out of the oven, add mozzarella cheese, pepperoni, and mushrooms." }, { "line_type": "ol", "section": "Procedure", "text": "Return to the oven and bake until cheese melts." }, { "line_type": "ol", "section": "Procedure", "text": "Cut into eight slices, and enjoy!" }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Water must be warm but not boiling in order to activate yeast. Boiling water will kill the yeast." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You can replace ¼ of water cup with milk. You can also replace the sugar with 1 tbsp honey." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If you like a stronger cheese flavor, you can add, for example, little chunks of bleu cheese, on top of the other ingredients." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Try to keep the mushrooms fairly dry. Mushrooms are like sponges, and will lose unwanted water on to your pizza." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You can try different toppings to basic pizza dough, and even add cheese borders. To do so, you should roll out pizza into a larger size, adding cheese one inch from the border, and little pizza sauce. Roll dough over the cheese and press firmly to close." } ], "title": "Pizza Vanegas", "url": "https://en.wikibooks.org/wiki/Cookbook:Pizza_Vanegas" }

{ "infobox": { "category": "/wiki/Category:Spanish_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "3 skinless, boneless chicken breasts, cut into chunks" }, { "line_type": "ul", "section": "Ingredients", "text": "1 medium green pepper, broken into chunks" }, { "line_type": "ul", "section": "Ingredients", "text": "1 handful cilantro, washed" }, { "line_type": "ul", "section": "Ingredients", "text": "5 culantro leaves, washed" }, { "line_type": "ul", "section": "Ingredients", "text": "6 cloves garlic" }, { "line_type": "ul", "section": "Ingredients", "text": "1 medium onion, coarsely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "2 large potatoes" }, { "line_type": "ul", "section": "Ingredients", "text": "4 ripe plantains" }, { "line_type": "ul", "section": "Ingredients", "text": "1 lb string beans or 2 regular-sized cans French-Style string beans" }, { "line_type": "ul", "section": "Ingredients", "text": "6 eggs, divided" }, { "line_type": "ul", "section": "Ingredients", "text": "1 can Spanish-style tomato sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon tomato paste" }, { "line_type": "ul", "section": "Ingredients", "text": "Adobo seasoning" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Black pepper to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Canola oil" }, { "line_type": "ol", "section": "Procedure", "text": "Grind the chicken, green pepper, cilantro, culantro, garlic, and onion with the grinder attachment of a mixer or a food processor. In a large nonstick skillet, cook the meat mixture with adobo seasoning to taste until it is lightly browned. Add the tomato paste and tomato sauce and salt and pepper to taste. Cook about 2 minutes longer and shut off the heat. Let the meat rest while you continue on." }, { "line_type": "ol", "section": "Procedure", "text": "Cook the string beans in boiling water till they are crisp-tender. Drain and set aside. Or you can use canned French-style string beans, drained and set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Peel the plantains and cut them lengthwise into ¼–½ inch thick strips. Cook the plantains in a large frying pan with a little oil over medium heat, until the plantains are lightly browned on both sides. Remove to a dish and set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Peel the potatoes and cut them into french fries. Fry the potatoes in a skillet and some oil until they are golden. Remove from skillet and set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Beat 3 eggs in a bowl and add a pinch of salt and pepper. Beat the other 3 eggs in a separate bowl, adding salt and pepper to taste as well. Set both bowls aside." }, { "line_type": "ol", "section": "Procedure", "text": "In a large (14-inch) nonstick lidded skillet over medium heat, pour in some oil (enough to coat the bottom but not by much). Add the first bowl of eggs. Swirl the pan around until the bottom of the pan is coated. Cook until the eggs start to set, and remove from the heat." }, { "line_type": "ol", "section": "Procedure", "text": "Place a layer of half the plantains in the pan, on top of the eggs. On top of that place half the string beans. Put half the fries on top. On top of that put in all of the meat mixture. On top of the meat, place the rest of the fries, then the rest of the string beans, and the rest of the plantains." }, { "line_type": "ol", "section": "Procedure", "text": "Pour the other bowl of eggs on top. Cover, and cook over medium low heat until the eggs on top have expanded and set." }, { "line_type": "ol", "section": "Procedure", "text": "Using the lid from the 14-inch skillet, invert the pan and place the Piñon upside down back into the pan. Cover and cook until done, another 5–10 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with rice and beans or a side of your choosing." } ], "title": "Piñon (Spanish Stovetop Pot Pie)", "url": "https://en.wikibooks.org/wiki/Cookbook:Pi%C3%B1on_(Spanish_Stovetop_Pot_Pie)" }

{ "infobox": { "category": "/wiki/Category:Stew_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "¾ fresh human placenta" }, { "line_type": "ul", "section": "Ingredients", "text": "1 potato, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "4 tablespoons fresh parsley" }, { "line_type": "ul", "section": "Ingredients", "text": "2 carrots, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "3 celery, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1 zucchini (courgette), chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tomato, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1 onion, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon flour" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon salt" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon powdered paprika" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pinch ground cloves" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pinch ground pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "6–8 coriander seeds" }, { "line_type": "ul", "section": "Ingredients", "text": "Oil" }, { "line_type": "ol", "section": "Procedure", "text": "Roll the placenta in a mix of the flour, salt, paprika, clove, pepper, and 6-8 coriander seeds." }, { "line_type": "ol", "section": "Procedure", "text": "Sauté the placenta in 2 tablespoons oil, then add the vegetables and about 1 litre of water." }, { "line_type": "ol", "section": "Procedure", "text": "Allow to boil, and then let simmer for an hour." }, { "line_type": "ul", "section": "Warnings", "text": "As with any meat from uncontrolled sources (such as hunting or scavenging) people should be cautious of risks involved. Certain blood borne diseases can live in blood and tissue outside the body for some time. Be sure that sensible precautions have been taken." } ], "title": "Placenta Stew", "url": "https://en.wikibooks.org/wiki/Cookbook:Placenta_Stew" }

{ "infobox": null, "text_lines": [ { "line_type": "p", "section": null, "text": "This is a tasty dish that the whole family will love. It might go well served with rice, especially if the rice is loose and firm." }, { "line_type": "p", "section": null, "text": "You'll need about 1/2 the placenta of a 6.2 pound baby, or 1/3 the placenta of a 9.3 pound baby. Chopped and packed, this is just a bit more than 1/3 cup. (but like any raw meat, you don't exactly chop it — try snipping away at it with a kitchen scissors)" }, { "line_type": "ul", "section": "Ingredients", "text": "1/3 cup chopped fresh human placenta" }, { "line_type": "ul", "section": "Ingredients", "text": "2/3 cup chopped broccoli" }, { "line_type": "ul", "section": "Ingredients", "text": "2 egg whites" }, { "line_type": "ul", "section": "Ingredients", "text": "1/8 t thyme" }, { "line_type": "ul", "section": "Ingredients", "text": "oil for frying" }, { "line_type": "ol", "section": "Procedure", "text": "Wash the placenta well, in a colander, then shake it to drain. (it will still leak juices)" }, { "line_type": "ol", "section": "Procedure", "text": "Stir the egg whites with a fork until they are without lumps." }, { "line_type": "ol", "section": "Procedure", "text": "Mix all ingredients well, squishing them by hand." }, { "line_type": "ol", "section": "Procedure", "text": "Add a decent amount of oil to a suitable frying pan." }, { "line_type": "ol", "section": "Procedure", "text": "Set a burner to high heat, and put the pan on it." }, { "line_type": "ol", "section": "Procedure", "text": "Start frying, stirring as if stir-frying or scrambling an egg." }, { "line_type": "ol", "section": "Procedure", "text": "The small amount of liquid (seeping from the placenta, plus the egg whites) will come to a boil. You might turn down the heat slightly at this point." }, { "line_type": "ol", "section": "Procedure", "text": "Let the liquid boil away and/or solidify onto the broccoli and placenta." }, { "line_type": "ol", "section": "Procedure", "text": "When it looks yummy, serve it." }, { "line_type": "p", "section": "Warning", "text": "As with any meat from uncontrolled sources (such as hunting or scavenging) people should be cautious of risks involved. Certain blood borne diseases can live in blood and tissue outside the body for some time. Be sure that sensible precautions have been taken." } ], "title": "Placenta with Broccoli", "url": "https://en.wikibooks.org/wiki/Cookbook:Placenta_with_Broccoli" }