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{ "infobox": { "category": "/wiki/Category:Condiment_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "6 tbsp white mustard seeds (Sinapis alba)" }, { "line_type": "ul", "section": "Ingredients", "text": "5 hard-boiled egg yolks" }, { "line_type": "ul", "section": "Ingredients", "text": "8 cloves of garlic" }, { "line_type": "ul", "section": "Ingredients", "text": "4 tbsp whole wheat flour" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup natural apple vinegar or wine vinegar" }, { "line_type": "ul", "section": "Ingredients", "text": "4 tbsp honey, treacle, or date syrup" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp salt" }, { "line_type": "ol", "section": "Procedure", "text": "Toast mustard seeds in a skillet without oil. Let cool." }, { "line_type": "ol", "section": "Procedure", "text": "Pound the seeds with a mortar and pestle." }, { "line_type": "ol", "section": "Procedure", "text": "Crush the boiled yolks, and add to ground mustard seeds." }, { "line_type": "ol", "section": "Procedure", "text": "Crush the garlic and add to the mixture." }, { "line_type": "ol", "section": "Procedure", "text": "Toast the flour in a skillet without oil and add to the mixture." }, { "line_type": "ol", "section": "Procedure", "text": "Mix in vinegar, salt, and honey." } ], "title": "Prepared White Mustard", "url": "https://en.wikibooks.org/wiki/Cookbook:Prepared_White_Mustard" }

{ "infobox": { "category": "/wiki/Category:Pickle_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Preserved lemons are a common flavoring agent in Moroccan cuisine, particularly in very slow braises known as tagines. They are also found as an unusual cocktail garnish." }, { "line_type": "ul", "section": "Ingredients", "text": "Lemons" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ol", "section": "Procedure", "text": "Poke holes in the lemons with a sharp knife. Pack them in an airtight jar, separating them from one another with salt." }, { "line_type": "ol", "section": "Procedure", "text": "Cover the jar, and store in a dark place for a day. If the lemons have not released enough liquid to cover, add additional salt and reseal the jar." }, { "line_type": "ol", "section": "Procedure", "text": "Store in a cool dark place for approximately 2 weeks. Refrigerate afterwards." } ], "title": "Preserved Lemon", "url": "https://en.wikibooks.org/wiki/Cookbook:Preserved_Lemon" }

{ "infobox": { "category": "/wiki/Category:Bread_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "These are soft pretzels." }, { "line_type": "ul", "section": "Ingredients", "text": "4 cups flour" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 package yeast (¼ oz active dry yeast, 2¼ tsp dry yeast, or one 0.6 oz yeast cake)" }, { "line_type": "ul", "section": "Ingredients", "text": "1½ cups warm water" }, { "line_type": "ul", "section": "Ingredients", "text": "Egg white (or beaten whole egg)" }, { "line_type": "ul", "section": "Ingredients", "text": "Coarse salt (margarita or kosher salt)" }, { "line_type": "ol", "section": "Procedure", "text": "Dissolve the yeast in the water." }, { "line_type": "ol", "section": "Procedure", "text": "Mix in the salt, sugar, and flour." }, { "line_type": "ol", "section": "Procedure", "text": "Knead the dough until it is smooth." }, { "line_type": "ol", "section": "Procedure", "text": "Roll out (do not cut) a blob of dough until it is a rope about 18 inches long." }, { "line_type": "ol", "section": "Procedure", "text": "If a traditional shape is desired: Make a loop with the middle of the dough, crossing the dough over itself at about the 15% and 85% areas. Give this contact point a 180° twist, then flip it (and the ends) over toward the middle of the dough piece so that the ends overlap the more-central part at about the 45% and 55% areas." }, { "line_type": "ol", "section": "Procedure", "text": "Brush the pretzel with egg." }, { "line_type": "ol", "section": "Procedure", "text": "Sprinkle coarse salt onto the egg." }, { "line_type": "ol", "section": "Procedure", "text": "Bake at 425°F for 15 minutes." } ], "title": "Pretzels (Soft)", "url": "https://en.wikibooks.org/wiki/Cookbook:Pretzels_(Soft)" }

{ "infobox": { "category": "/wiki/Category:Meat_recipes", "difficulty": 4, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "This three-course prime rib dinner consists of juicy rib roast with roast vegetables and apple ginger flambe, which will rival even the best prime rib palace." }, { "line_type": "ul", "section": "Ingredients", "text": "1 prime-grade 4-bone standing rib roast from the loin end, bones removed" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Freshly ground black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "4 tsp thyme, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tsp rosemary, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tsp garlic powder" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pound red-skinned potatoes, cut into 2-inch cubes" }, { "line_type": "ul", "section": "Ingredients", "text": "3 parsnips, peeled and sliced into 1 ½ inch pieces" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Freshly ground black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ cup olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp minced garlic" }, { "line_type": "ul", "section": "Ingredients", "text": "2 apples, sliced into ½ inch wedges" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp dark rum" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp hazelnut oil" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup crystallized ginger, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Pinch of salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Powdered sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp unsalted butter" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp all-purpose flour" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup apple cider" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup heavy cream" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp granulated sugar" }, { "line_type": "ol", "section": "Procedure", "text": "Bring a large pot of salted water to a boil. Add potatoes and cook for 10 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Shock potatoes in a bowl of ice water. Place on a cooling rack and let dry for 2 hours." }, { "line_type": "ol", "section": "Procedure", "text": "Toss parsnips and potatoes with olive oil. Sprinkle liberally with salt and freshly ground black pepper." }, { "line_type": "ol", "section": "Procedure", "text": "Bake at 450°F for 25 minutes. Keep warm in a different oven than the prime rib." }, { "line_type": "ol", "section": "Procedure", "text": "Brush rib roast with olive oil. Combine seasonings for prime rib and rub into meat. Insert a probe thermometer into the center of the roast." }, { "line_type": "ol", "section": "Procedure", "text": "Bake at 200°F until internal temperature reaches 118°F. Remove from oven while oven heats back up to 500°F." }, { "line_type": "ol", "section": "Procedure", "text": "Place roast back in oven and cook until internal temperature reaches 135°F. Remove and let rest for 10 minutes. Serve with roast vegetables." }, { "line_type": "ol", "section": "Procedure", "text": "Once you've finished dinner, make the flambe table-side with a hot plate. You might want a fire extinguisher just in case." }, { "line_type": "ol", "section": "Procedure", "text": "Heat oil in a 10-inch stainless steel skillet over medium high heat. Add apples and sauté until a golden color is achieved." }, { "line_type": "ol", "section": "Procedure", "text": "Pour out any remaining oil. Add rum and ignite. Scrape bottom of pan with a metal whisk until browned bits are dissolved. Pour out of pan and reserve." }, { "line_type": "ol", "section": "Procedure", "text": "Melt butter in same pan, still over medium high heat. Once bubbling stops, whisk in flour and whisk continuously until light blond color is achieved." }, { "line_type": "ol", "section": "Procedure", "text": "Add remaining ingredients except for powdered sugar and also add the rum and boil until reduced by half. Add apples and toss to coat. Serve warm, dusted with powdered sugar." } ], "title": "Prime Rib Dinner", "url": "https://en.wikibooks.org/wiki/Cookbook:Prime_Rib_Dinner" }

{ "infobox": { "category": "/wiki/Category:Spice_mix_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "This seasoning will elevate your rib roast to steakhouse quality. It also works well on steaks." }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup celery seed" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup salt" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup coarsely ground black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup coarsely ground coriander seed" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tsp mesquite smoke powder" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup chipotle powder" }, { "line_type": "ol", "section": "Procedure", "text": "Combine all ingredients in an airtight container with a shaker lid." } ], "title": "Prime Rib Seasoning", "url": "https://en.wikibooks.org/wiki/Cookbook:Prime_Rib_Seasoning" }

{ "infobox": { "category": "/wiki/Category:Dessert_recipes", "difficulty": 3, "servings": "12–16", "time": "30 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Princess cake or prinsesstårta is a layered cake filled with cream and topped with marzipan." }, { "line_type": "ul", "section": "Ingredients", "text": "2 dl whipping cream" }, { "line_type": "ul", "section": "Ingredients", "text": "2 egg yolks" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons (cornstarch)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon vanilla powder" }, { "line_type": "ul", "section": "Ingredients", "text": "Cake layers (can be home-made or ready-bought)" }, { "line_type": "ul", "section": "Ingredients", "text": "Whipped cream" }, { "line_type": "ul", "section": "Ingredients", "text": "Powdered sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "Strawberry jam (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "A green marzipan layer for the top" }, { "line_type": "ol", "section": "Procedure", "text": "For the vanilla cream, combine the cream, yolks, maize flour, and sugar. Heat over a double boiler to just below cooking point. Whip it for a while as it is bubbling (but not boiling). Let it cool off for some minutes and then mix in the vanilla powder." }, { "line_type": "ol", "section": "Procedure", "text": "Put the vanilla cream between the layers of cake. Frost the top of the cake with the whipped cream, shaping the top to make it thick and domed. If you want to have jam in the cake, replace one of the layers of vanilla cream with jam." }, { "line_type": "ol", "section": "Procedure", "text": "Cover the whole cake with the marzipan like on the picture and dust the top with powdered sugar." }, { "line_type": "ol", "section": "Procedure", "text": "Chill until serving." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Sweet cake layers can be bought ready. If you use them, the cake will take much less time to make (if you want to bake cake layers, the time to make the cake will probably double). The same goes for marzipan, and you may be able to buy an already-flattened piece of marzipan." } ], "title": "Princess Cake", "url": "https://en.wikibooks.org/wiki/Cookbook:Princess_Cake" }

{ "infobox": { "category": "/w/index.php?title=Category:Cornbread_recipes&action=edit&redlink=1", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Proja (Serbian Cyrillic: Пpoja) is a Serbian national dish of cornbread." }, { "line_type": "ul", "section": "Ingredients", "text": "5 cups cornmeal" }, { "line_type": "ul", "section": "Ingredients", "text": "3 cups flour" }, { "line_type": "ul", "section": "Ingredients", "text": "3 eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "3 cups oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 baking powder" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup yogurt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 glass mineral water" }, { "line_type": "ul", "section": "Ingredients", "text": "1 big slice cheese, crushed" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ol", "section": "Procedure", "text": "Mix everything together to make a batter." }, { "line_type": "ol", "section": "Procedure", "text": "Bake the batter in a 5 cm deep greased pan until golden." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with kiseli kupus and pavlaka." } ], "title": "Proja (Serbian Cornbread)", "url": "https://en.wikibooks.org/wiki/Cookbook:Proja_(Serbian_Cornbread)" }

{ "infobox": { "category": "/wiki/Category:Dessert_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Thai pudding with coconut topping, or tako (Thai: ตะโก้),[1] is a Thai dessert made of rice flour, sugar, coconut milk, and other flavoring ingredients such as corn or taro. It is a traditional dessert of Thailand. Tako has three main parts. First, the jelly base made of flour mixed with water and sugar. The second part is the topping made of coconut milk. The last part is the cup or krathong (Thai: กระทง), made of pandan leaves." }, { "line_type": "ul", "section": "Ingredients[2]", "text": "75 g (3 ounces) rice flour" }, { "line_type": "ul", "section": "Ingredients[2]", "text": "2 tablespoons corn starch" }, { "line_type": "ul", "section": "Ingredients[2]", "text": "250 ml (8 fluid ounces) water" }, { "line_type": "ul", "section": "Ingredients[2]", "text": "1 tablespoon soft brown sugar" }, { "line_type": "ul", "section": "Ingredients[2]", "text": "225 g (8 ounces) white sugar" }, { "line_type": "ul", "section": "Ingredients[2]", "text": "50 g (2 ounces) water chestnuts, finely chopped, or 25 grams (1 ounce) lotus seeds" }, { "line_type": "ul", "section": "Ingredients[2]", "text": "350 ml (12 fluid ounces) coconut milk" }, { "line_type": "ul", "section": "Ingredients[2]", "text": "1 tablespoon rice flour" }, { "line_type": "ul", "section": "Ingredients[2]", "text": "½ tablespoons corn starch" }, { "line_type": "ul", "section": "Ingredients[2]", "text": "1 teaspoon salt" }, { "line_type": "ol", "section": "Preparation[3]", "text": "Combine the rice flour, cornstarch, and water in a mixing bowl to begin to make the jelly base." }, { "line_type": "ol", "section": "Preparation[3]", "text": "Strain the mixed ingredients from previous step into a saucepan, and stir in the sugar." }, { "line_type": "ol", "section": "Preparation[3]", "text": "Boil over medium heat while stirring constantly for 5 minutes. Then set the heat lower and cook while stirring for 5 minutes." }, { "line_type": "ol", "section": "Preparation[3]", "text": "Stir in the water chestnuts or lotus seeds." }, { "line_type": "ol", "section": "Preparation[3]", "text": "Divide the mixture between pandan leaf cups, and leave it to cool." }, { "line_type": "ol", "section": "Preparation[3]", "text": "Place a medium saucepan over low heat and mix all the coconut topping ingredients together." }, { "line_type": "ol", "section": "Preparation[3]", "text": "Stir for 10 minutes until the mixture becomes a thick custard." }, { "line_type": "ol", "section": "Preparation[3]", "text": "Let cool for a few minutes, then put the topping carefully on top of the jelly base in each cup." }, { "line_type": "ol", "section": "References", "text": "↑ \"Thai Pudding with Coconut topping (Ta-Go Sago Sai Haew)\". FoodTravel.tv. Retrieved 27 September 2014." }, { "line_type": "ol", "section": "References", "text": "↑ \"Coconut-Topped Pudding\". EGGSEGG. Retrieved 27 September 2014." }, { "line_type": "ol", "section": "References", "text": "↑ \"Thai Pudding with Coconut Topping\". Exquisite Thai Dining. Retrieved 27 September 2014." } ], "title": "Pudding with Coconut Topping (Tako)", "url": "https://en.wikibooks.org/wiki/Cookbook:Pudding_with_Coconut_Topping_(Tako)" }

{ "infobox": { "category": "/wiki/Category:Turkish_recipes", "difficulty": 2, "servings": "10", "time": "1 hour" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Muhallebi, also called muhallabia or mihallabiya, is a milk pudding thickened with rice flour and optionally perfumed with rosewater or orange flower water." }, { "line_type": "ul", "section": "Ingredients", "text": "¾ cup rice flour" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup cornstarch" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup water" }, { "line_type": "ul", "section": "Ingredients", "text": "7 cups milk" }, { "line_type": "ul", "section": "Ingredients", "text": "½–1 cup white granulated sugar (or to taste)" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup rose water or orange flower water (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup pistachios, chopped" }, { "line_type": "ol", "section": "Procedure", "text": "Mix the milk and sugar in a large saucepan and heating slowly, so as not to burn the milk, bring to a simmer." }, { "line_type": "ol", "section": "Procedure", "text": "Make a slurry by dissolving the rice flour and cornstarch in the water and, stirring constantly, slowly add this mixture to the simmering milk." }, { "line_type": "ol", "section": "Procedure", "text": "Simmer gently for 30–40 minutes, stirring frequently, until the mixture has thickened sufficiently to coat a spoon. Remove from the heat." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the rose water or orange flower water." }, { "line_type": "ol", "section": "Procedure", "text": "Pour into a 9x13-inch baking pan and refrigerate until chilled and set." }, { "line_type": "ol", "section": "Procedure", "text": "Cut into pieces about 4 inches square." }, { "line_type": "ol", "section": "Procedure", "text": "Place the squares on individual dessert plates and garnish with the chopped pistachios." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If you don't have rice flour, cornstarch may be substituted." } ], "title": "Pudding with Pistachios and Rose Water (Muhallebi)", "url": "https://en.wikibooks.org/wiki/Cookbook:Pudding_with_Pistachios_and_Rose_Water_(Muhallebi)" }

{ "infobox": { "category": "/wiki/Category:Fish_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Pudina hilsa is a wonderful Bengali preparation of hilsa fish. It is very easy and can be served hot with boiled rice." }, { "line_type": "ul", "section": "Ingredients", "text": "1 kg hilsa fish (kelee shad), cut into 10 pieces" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp pudina leaves (mint)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp ginger paste" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp nutmeg" }, { "line_type": "ul", "section": "Ingredients", "text": "50 g butter, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tbsp capsicum" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt according to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pinch of sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp green chili paste" }, { "line_type": "ol", "section": "Procedure", "text": "Wash the fish thoroughly in water." }, { "line_type": "ol", "section": "Procedure", "text": "Put the salt, sugar, 25 g of butter and all the other ingredients into a baking dish." }, { "line_type": "ol", "section": "Procedure", "text": "Add the fish pieces and sprinkle the rest of the butter on the top." }, { "line_type": "ol", "section": "Procedure", "text": "Bake at 200°C until the fish turns golden in color or otherwise appears to be done." } ], "title": "Pudina Hilsa (Bengali Fish with Mint)", "url": "https://en.wikibooks.org/wiki/Cookbook:Pudina_Hilsa_(Bengali_Fish_with_Mint)" }

{ "infobox": { "category": "/wiki/Category:Chicken_recipes", "difficulty": 3, "servings": "2–4", "time": "35 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Asopao (Puerto Rico) is an excellent dish from the 407 restaurant in Jerusalem, Israel, that was apparently adapted from a Caribbean cookbook." }, { "line_type": "ul", "section": "Ingredients", "text": "2–3 chicken breasts, sliced into strips" }, { "line_type": "ul", "section": "Ingredients", "text": "3 cloves garlic, finely minced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 medium green bell pepper, cored and chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1 medium onion, peeled and chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "800 g canned chopped tomatoes" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup uncooked long-grain white rice" }, { "line_type": "ul", "section": "Ingredients", "text": "3 cup chicken broth" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup all-purpose flour" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp dried oregano" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ tsp hot pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "2–3 tbsp oil or margarine" }, { "line_type": "ul", "section": "Ingredients", "text": "Lemon juice" }, { "line_type": "ul", "section": "Ingredients", "text": "White wine or grappa" }, { "line_type": "ul", "section": "Ingredients", "text": "parsley" }, { "line_type": "ol", "section": "Procedure", "text": "In a wide, shallow bowl combine flour, salt, black pepper, hot pepper, oregano and garlic. Roll chicken pieces in flour mixture." }, { "line_type": "ol", "section": "Procedure", "text": "In a large pot, melt margarine over medium-high heat. Add chicken and cook for 3–5 minutes or until brown. Remove from pot and set aside. Add a bit of white wine or grappa to deglaze and pour drippings over chicken" }, { "line_type": "ol", "section": "Procedure", "text": "Add green pepper and onion to pot, and sauté until onion is translucent." }, { "line_type": "ol", "section": "Procedure", "text": "Add rice, tomatoes, broth, and a dash of lemon juice. Stir. Salt and pepper to taste. Cover and cook over low heat for 12 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Return chicken to pot. Reduce heat to low, cover, and cook until chicken is tender. Add a bit more oregano and some chopped parsley." } ], "title": "Puerto Rican Chicken Soup (Asopao)", "url": "https://en.wikibooks.org/wiki/Cookbook:Puerto_Rican_Chicken_Soup_(Asopao)" }

{ "infobox": { "category": null, "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Sofrito is a combination of ingredients used to give a distinctive flavor to many Puerto Rican dishes. It is mostly used when cooking legumes, rice dishes, soups and stews. The two main ingredients that give sofrito its characteristic flavor are: recao (also known as culantro) and ají dulce. Ají dulce may be substituted for bell peppers. Sofrito is also traditionally made with salted pork, cured ham, and lard. When pork is used the sofrito is cooked before storing." }, { "line_type": "p", "section": null, "text": "The following recipe has no pork and therefore it is not cooked before storing. This allows for a quicker preparation and also makes it vegetarian friendly." }, { "line_type": "ul", "section": "Ingredients", "text": "5 stems of fresh recao leaves (culantro), chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1 small bunch of fresh cilantro, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "3 large plum tomatoes, seeded and chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1 head of garlic" }, { "line_type": "ul", "section": "Ingredients", "text": "2 large Spanish yellow onions, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "15 ají dulce, seeded" }, { "line_type": "ul", "section": "Ingredients", "text": "1 large red bell peppers, seeded" }, { "line_type": "ul", "section": "Ingredients", "text": "3 large cubanelle peppers, seeded" }, { "line_type": "ol", "section": "Procedure", "text": "Grind the ingredients in a mortar and pestle or food processor, and store in the refrigerator. You can also pour into ice cube trays to store in the freezer—two or three frozen sofrito cubes can be used in recipes that serve 6 to 8 people that require sofrito." } ], "title": "Puerto Rican Sofrito", "url": "https://en.wikibooks.org/wiki/Cookbook:Puerto_Rican_Sofrito" }

{ "infobox": { "category": "/wiki/Category:Dough_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 kg (2 quarts) flour" }, { "line_type": "ul", "section": "Ingredients", "text": "450 g (1 pound) butter" }, { "line_type": "ul", "section": "Ingredients", "text": "Cold water" }, { "line_type": "ol", "section": "Procedure", "text": "Rub the butter into the flour." }, { "line_type": "ol", "section": "Procedure", "text": "Mix in just enough water to get a stiff dough." }, { "line_type": "ol", "section": "Procedure", "text": "Roll dough out about ⅛ inch thick." }, { "line_type": "ol", "section": "Procedure", "text": "Arrange a layer of butter all over the dough. Sprinkle on a little flour, fold the dough up to enclose the butter, and roll it out again." }, { "line_type": "ol", "section": "Procedure", "text": "Double and roll it with layers of butter three times. After each time layering the butter, refrigerate to keep the butter and dough cold and firm, at least 15 minutes up to a half hour." } ], "title": "Puff Pastry I", "url": "https://en.wikibooks.org/wiki/Cookbook:Puff_Pastry_I" }

{ "infobox": { "category": "/wiki/Category:Egyptian_recipes", "difficulty": 3, "servings": null, "time": "35 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Om ali is a traditional Egyptian dessert." }, { "line_type": "ul", "section": "Ingredients", "text": "1 package (17.5 ounces) frozen puff pastry sheets, thawed" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup chopped walnuts" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup chopped pecans" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup chopped hazelnuts" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup raisins" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup flaked coconut" }, { "line_type": "ul", "section": "Ingredients", "text": "1¼ cups white sugar, divided" }, { "line_type": "ul", "section": "Ingredients", "text": "4 cups milk" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup heavy cream" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat oven to 350°F (175°C). Butter a 9x13-inch baking dish." }, { "line_type": "ol", "section": "Procedure", "text": "Place the pastry sheets in the baking dish and place the dish in the oven. Watch it closely. When the top layer turns crunchy and golden, remove it from the oven. Continue until all the sheets are cooked." }, { "line_type": "ol", "section": "Procedure", "text": "Preheat the oven broiler." }, { "line_type": "ol", "section": "Procedure", "text": "In a bowl, combine walnuts, pecans, hazelnuts, raisins, coconut and ¼ cup sugar. Break cooked pastry into pieces and stir into nut mixture. Spread mixture evenly in a 9x13 inch dish." }, { "line_type": "ol", "section": "Procedure", "text": "Bring milk and ½ cup sugar to a boil in a medium saucepan over medium heat. Pour over nut mixture." }, { "line_type": "ol", "section": "Procedure", "text": "Whip the heavy cream with the remaining ½ cup sugar until stiff peaks form. Spread evenly over nut mixture in dish." }, { "line_type": "ol", "section": "Procedure", "text": "Place dessert under oven broiler until top is golden brown, about 10 minutes. Serve hot." } ], "title": "Puff Pastry with Nuts and Whipped Cream (Om Ali)", "url": "https://en.wikibooks.org/wiki/Cookbook:Puff_Pastry_with_Nuts_and_Whipped_Cream_(Om_Ali)" }

{ "infobox": { "category": "/wiki/Category:Fritter_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "In Australia these pufftaloons are usually made with a yeast-based bread dough, but this recipe uses baking powder instead." }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups flour" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tsp baking powder" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup milk" }, { "line_type": "ul", "section": "Ingredients", "text": "1 dessert spoon butter" }, { "line_type": "ol", "section": "Procedure", "text": "Combine flour and baking powder." }, { "line_type": "ol", "section": "Procedure", "text": "Rub in the butter." }, { "line_type": "ol", "section": "Procedure", "text": "Add enough milk to make a soft dough." }, { "line_type": "ol", "section": "Procedure", "text": "Deep fry in hot vegetable oil." }, { "line_type": "ol", "section": "Procedure", "text": "Serve hot with jam or golden syrup." } ], "title": "Pufftaloons", "url": "https://en.wikibooks.org/wiki/Cookbook:Pufftaloons" }

{ "infobox": { "category": "/wiki/Category:Rice_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Pulao or pallao, is a rice dish from India, consisting of rice and a mixture of lentils, vegetables, mainly including peas, potatoes, French beans, carrots or meat, mainly chicken, fish, lamb, pork or beef. It is usually served on special occasions and weddings, though its not uncommon to eat it for a regular lunch or dinner meal." }, { "line_type": "ul", "section": "Ingredients", "text": "Basmati rice" }, { "line_type": "ul", "section": "Ingredients", "text": "Vegetables (onion, carrot, beans, peas)" }, { "line_type": "ul", "section": "Ingredients", "text": "Ginger garlic paste" }, { "line_type": "ul", "section": "Ingredients", "text": "Ghee" }, { "line_type": "ul", "section": "Ingredients", "text": "Oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Pulao mix (available in stores)\n1 tsp cumin seeds (zeera)\n½ tsp turmeric powder (haldi)\n1 tsp ginger paste (pisi adrak)\n1 tsp garlic paste (pisa lasan)\n1 tbsp lemon juice\n3 green chillies (slit into 2) (more or less may be used depending on taste preference)\n2 big black cardamoms (bari kaali ilaichi)\n3 bay leaves (tezz pattay)\n6 cloves (loung)\n2 cinnamon sticks (dal cheeni)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp cumin seeds (zeera)" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp turmeric powder (haldi)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp ginger paste (pisi adrak)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp garlic paste (pisa lasan)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp lemon juice" }, { "line_type": "ul", "section": "Ingredients", "text": "3 green chillies (slit into 2) (more or less may be used depending on taste preference)" }, { "line_type": "ul", "section": "Ingredients", "text": "2 big black cardamoms (bari kaali ilaichi)" }, { "line_type": "ul", "section": "Ingredients", "text": "3 bay leaves (tezz pattay)" }, { "line_type": "ul", "section": "Ingredients", "text": "6 cloves (loung)" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cinnamon sticks (dal cheeni)" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ol", "section": "Procedure", "text": "Clean and soak required quantity of basmati rice in water for about 45 minutes. After that, just keep it in cooker (without the pressure plug), so that you can open and see the consistency of rice being cooked. The rice should cook in about 15–20 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Check for consistency where it's dry and non sticky, with single grains. Set rice aside." }, { "line_type": "ol", "section": "Procedure", "text": "Boil all required vegetables and set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Cut onions into very thin slices." }, { "line_type": "ol", "section": "Procedure", "text": "Heat ghee and/or oil in a pan. Add onions and ginger garlic paste and sauté them." }, { "line_type": "ol", "section": "Procedure", "text": "After onions turn a little pink/brown, add all veggies, the pulao masala (proportional to the qty of rice taken), and salt. Mix them well and sauté for about 5–10 minutes; adding a little curd (yogurt) here is optional." }, { "line_type": "ol", "section": "Procedure", "text": "After it gets to a dry gravy consistency, taste it to ensure it is correctly salted. Then, add the rice and mix it gently so as not to break the rice." }, { "line_type": "ol", "section": "Procedure", "text": "Garnish this with raisins, cashews, and deep-fried onions." } ], "title": "Pulao (Indian Rice Pilaf)", "url": "https://en.wikibooks.org/wiki/Cookbook:Pulao_(Indian_Rice_Pilaf)" }

{ "infobox": { "category": "/wiki/Category:Rice_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Pulihora or lemon rice is a South Indian rice dish. It can be served at the picnics and parties. The sauce can be stored for days together and used as a ready mix." }, { "line_type": "ul", "section": "Ingredients", "text": "Rice" }, { "line_type": "ul", "section": "Ingredients", "text": "Vegetable oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Red chillies" }, { "line_type": "ul", "section": "Ingredients", "text": "Bengal gram (chickpeas)" }, { "line_type": "ul", "section": "Ingredients", "text": "Black gram (urad beans)" }, { "line_type": "ul", "section": "Ingredients", "text": "Mustard seed" }, { "line_type": "ul", "section": "Ingredients", "text": "Groundnuts" }, { "line_type": "ul", "section": "Ingredients", "text": "Curry leaves" }, { "line_type": "ul", "section": "Ingredients", "text": "Turmeric powder" }, { "line_type": "ul", "section": "Ingredients", "text": "Tamarind or lemon juice" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Jaggery" }, { "line_type": "ol", "section": "Procedure", "text": "Cook the rice according to the instructions on the packet." }, { "line_type": "ol", "section": "Procedure", "text": "Heat a thin layer of oil in a pan. Add the red chillies, bengal gram, black gram, mustard seeds, groundnuts, and curry leaves." }, { "line_type": "ol", "section": "Procedure", "text": "Add turmeric powder, and cook for a few minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Add tamarind and/or lemon juice. Let boil until thickened." }, { "line_type": "ol", "section": "Procedure", "text": "Add salt to your taste and a little bit of jaggery." }, { "line_type": "ol", "section": "Procedure", "text": "Once the sauce is ready spread the cooked rice in a wide plate or steel basin. Add the cooked sauce, and mix well." }, { "line_type": "ol", "section": "Procedure", "text": "Wait at least for an hour for the liquid to get absorbed by the rice, and adjust the salt level as necessary." } ], "title": "Pulihora (South Indian Tamarind Rice)", "url": "https://en.wikibooks.org/wiki/Cookbook:Pulihora_(South_Indian_Tamarind_Rice)" }

{ "infobox": { "category": "/wiki/Category:Condiment_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Pulikkachal, alternately spelled pulikachal, is a spiced tamarind paste. It is commonly mixed with rice to make tamarind rice (Puliyodharai)." }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp coriander seeds (dhaniya)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp fenugreek seeds" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp sesame seeds" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tbsp oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp urad dhal (black gram)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp channa dhal (split chick-peas)" }, { "line_type": "ul", "section": "Ingredients", "text": "4 red chiles" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup tamarind extract" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ tsp asafoetida" }, { "line_type": "ul", "section": "Ingredients", "text": "Peanuts (optional)" }, { "line_type": "ol", "section": "Procedure", "text": "Roast the coriander, fenugreek, and sesame seeds without oil. Grind into fine powder." }, { "line_type": "ol", "section": "Procedure", "text": "Heat oil in a pan and add urad dhal, chickpeas and red chilies and fry for a few minutes. Add tamarind extract and salt. Allow it to boil. Add the ground spice powder and asafoetida, and mix well." }, { "line_type": "ol", "section": "Procedure", "text": "Stir constantly until it becomes thick and the oil floats on the top of the mixture and it comes without sticking to the pan. Refrigerate and store." }, { "line_type": "ol", "section": "Procedure", "text": "You can mix this with cooked rice and serve." } ], "title": "Pulikkachal (Tamil Spiced Tamarind Paste)", "url": "https://en.wikibooks.org/wiki/Cookbook:Pulikkachal_(Tamil_Spiced_Tamarind_Paste)" }

{ "infobox": { "category": "/wiki/Category:Rice_recipes", "difficulty": 2, "servings": "5", "time": "20 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Puliyodarai, is a speciality of the South Indian coastal state of Tamil Nadu." }, { "line_type": "p", "section": null, "text": "Also see Cookbook:Pulihora." }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp split peas" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp coriander seeds" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp fenugreek seeds" }, { "line_type": "ul", "section": "Ingredients", "text": "2–3 dry red chillies" }, { "line_type": "ul", "section": "Ingredients", "text": "4 cups cooked white rice" }, { "line_type": "ul", "section": "Ingredients", "text": "Vegetable oil" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tsp mustard seeds" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tbsp gingely (sesame) oil (\"Til\" oil in Hindi, \"Nallennai\" in Tamil)" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp split peas" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp groundnuts (peanuts)" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp asafoetida (heengh in Hindi, perungayum in Tamil)" }, { "line_type": "ul", "section": "Ingredients", "text": "3–4 dry red chillies" }, { "line_type": "ul", "section": "Ingredients", "text": "4–5 curry leaves" }, { "line_type": "ul", "section": "Ingredients", "text": "1.5 tbsp tamarind concentrate" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp turmeric powder" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ tbsp salt" }, { "line_type": "ol", "section": "Procedure", "text": "Dry roast all ingredients in a pan without oil until deep brown." }, { "line_type": "ol", "section": "Procedure", "text": "Grind to a fine powder after the mix cools down." }, { "line_type": "ol", "section": "Procedure", "text": "Heat the oil in a pan." }, { "line_type": "ol", "section": "Procedure", "text": "Add groundnuts and split-peas, and fry until golden brown." }, { "line_type": "ol", "section": "Procedure", "text": "Add mustard seeds, asafoetida and red-chillies (broken into pieces). Wait until the mustard seeds splutter, then remove pan from stove." }, { "line_type": "ol", "section": "Procedure", "text": "Mix rice, salt, turmeric powder and tamarind concentrate. Add a little oil to the raw rice before cooking it. This gives it a better texture." }, { "line_type": "ol", "section": "Procedure", "text": "Add the garnishing powder and curry leaves and mix well." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Serve with yogurt/curd." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Garnishing powder can be prepared ahead of time and can be stored for up to 2 months (no refrigeration needed)." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Vary amount of salt/spices as needed." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "1 tsp sesame can be powdered and added for more taste." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "A pinch of jaggery can be added" } ], "title": "Puliyodarai (South Indian Tamarind Rice)", "url": "https://en.wikibooks.org/wiki/Cookbook:Puliyodarai_(South_Indian_Tamarind_Rice)" }

{ "infobox": { "category": "/wiki/Category:Sandwich_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Please don't try to do this in the oven 'cause you'll just ruin it." }, { "line_type": "ul", "section": "Ingredients", "text": "2 quarts water" }, { "line_type": "ul", "section": "Ingredients", "text": "12 ounces pickling salt" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ cup honey" }, { "line_type": "ul", "section": "Ingredients", "text": "6–8 lb Boston pork butt, trimmed" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp paprika" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tbsp dehydrated lemon peel" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp cayenne pepper (more if you like)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 ½ tbsp dried rosemary" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tbsp dark brown sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "Several lbs apple wood" }, { "line_type": "ul", "section": "Ingredients", "text": "Hamburger buns for serving" }, { "line_type": "ol", "section": "Procedure", "text": "Combine water, salt, and honey in a 6-quart cooler. Add pork and refrigerate or place a large bag of ice on top for 8–12 hours." }, { "line_type": "ol", "section": "Procedure", "text": "Remove pork from brine and pat dry with paper towels. Combine remaining seasonings and rub on pork." }, { "line_type": "ol", "section": "Procedure", "text": "Light a few chunks of apple wood and place in the firebox of a smoker. Keep temperature in smoker around 210°F." }, { "line_type": "ol", "section": "Procedure", "text": "Place in a smoker and cook for 8–12 hours, changing wood as needed. The meat should be tender at this point—if not, continue smoking." }, { "line_type": "ol", "section": "Procedure", "text": "Let rest 1 hour, then shred with two forks. Serve on hamburger buns." } ], "title": "Pulled Pork Sandwiches", "url": "https://en.wikibooks.org/wiki/Cookbook:Pulled_Pork_Sandwiches" }

{ "infobox": { "category": "/wiki/Category:Chutney_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Pulse chutney is an vegan Indian recipe. Use fewer chili peppers if you do not want it so hot." }, { "line_type": "ul", "section": "Ingredients", "text": "2 oz (50 g) green mung beans" }, { "line_type": "ul", "section": "Ingredients", "text": "1 ½ inch (3 ½ cm) piece of ginger root" }, { "line_type": "ul", "section": "Ingredients", "text": "4 green chile peppers" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Lemon juice" }, { "line_type": "ol", "section": "Procedure", "text": "Soak the green mung beans for 3–4 hours. Allow to sprout." }, { "line_type": "ol", "section": "Procedure", "text": "Mince the green chilies, fresh ginger, and salt." }, { "line_type": "ol", "section": "Procedure", "text": "Grind to a paste in a mortar and pestle or food processor." }, { "line_type": "ol", "section": "Procedure", "text": "Season with lemon juice to taste." } ], "title": "Pulse Chutney", "url": "https://en.wikibooks.org/wiki/Cookbook:Pulse_Chutney" }

{ "infobox": { "category": "/wiki/Category:Dessert_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 kg glutinous rice" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pinch of salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 durian" }, { "line_type": "ul", "section": "Ingredients", "text": "500 ml coconut milk" }, { "line_type": "ul", "section": "Ingredients", "text": "300 g sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "2 screwpine leaves (or pandan paste)" }, { "line_type": "ol", "section": "Procedure", "text": "Steam the glutinous rice with a pinch of salt until it is cooked." }, { "line_type": "ol", "section": "Procedure", "text": "Combine the flesh of durian with coconut milk, sugar, salt and screwpine leaves. Boil them together until the sauce thickens." }, { "line_type": "ol", "section": "Procedure", "text": "Serve it hot with the rice." } ], "title": "Pulut Durian (Durian with Sticky Rice)", "url": "https://en.wikibooks.org/wiki/Cookbook:Pulut_Durian_(Durian_with_Sticky_Rice)" }

{ "infobox": { "category": "/wiki/Category:Pumpkin_recipes", "difficulty": 2, "servings": "6", "time": "90 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Pumpkin bread is a type of quickbread that's popular in the United States in October and November when fresh pumpkins are in season. There are countless variations." }, { "line_type": "p", "section": null, "text": "Although pumpkin bread and other pumpkin recipes are closely associated with American cuisine, these foods have a lengthy pre-Columbian history in North America.[1] Many Native Americans tribes developed their own pumpkin-based recipes prior to the arrival of European settlers in the New World. Native tribes taught those settlers how to dry pumpkin flesh and grind it into a meal for cooking.[2]" }, { "line_type": "p", "section": null, "text": "Pumpkin based foods are so old in North America that archaeologists have found pumpkin remnants among the 800-year-old ruins of the Anasazi in the southwestern United States.[2]" }, { "line_type": "p", "section": null, "text": "Below is a pumpkin bread recipe that's very easy as long as you use canned pumpkin. You can use fresh pumpkin, if you prefer, but you'll have to put a lot of work into cutting, boiling, peeling and mashing." }, { "line_type": "ul", "section": "Ingredients", "text": "3½ cups (840 ml) flour" }, { "line_type": "ul", "section": "Ingredients", "text": "2 teaspoons baking soda" }, { "line_type": "ul", "section": "Ingredients", "text": "1½ teaspoons salt" }, { "line_type": "ul", "section": "Ingredients", "text": "2 teaspoons cinnamon" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon nutmeg" }, { "line_type": "ul", "section": "Ingredients", "text": "⅛ teaspoon cloves" }, { "line_type": "ul", "section": "Ingredients", "text": "3 cups (720 ml) white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ cup (180 ml) vegetable oil" }, { "line_type": "ul", "section": "Ingredients", "text": "4 eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "⅔ cups (160 ml) water" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cans (30 oz / 850 g) pumpkin purée" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat oven to 180°C (350°F)." }, { "line_type": "ol", "section": "Procedure", "text": "Sift dry ingredients together." }, { "line_type": "ol", "section": "Procedure", "text": "Mix pumpkin, water, oil, and eggs together in another bowl. Pour into dry mixture and mix well." }, { "line_type": "ol", "section": "Procedure", "text": "Pour into 2 greased 9x5x3-inch loaf pans. Bake 1 hour and 15 minutes or until toothpick inserted in middle of loaf comes out clean." }, { "line_type": "ol", "section": "Procedure", "text": "Cool before removing from pans." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Use low-calorie sweetener instead of sugar and egg whites instead of whole eggs to reduce this dish's calorie and cholesterol content." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "An easy way to cook sugar pumpkins is to preheat oven to 350°F, wash the exterior of the pumpkin, slice the pumpkin in half from stem to base, scrape the filling out, rinse the interior with cool water, place the pumpkin on a cookie sheet or glass pan (like a dome with skin side up) and bake for approximately 1 hour or until the outside of the pumpkin dents easily to the touch (use an oven mitt). Remove the pumpkin from the oven. When cooled, flip both halves over and scoop out the pumpkin pulp. The fresh pumpkin is ready for use." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Using fresh pumpkin makes the bread more airy rather than dense." } ], "title": "Pumpkin Bread I", "url": "https://en.wikibooks.org/wiki/Cookbook:Pumpkin_Bread_I" }

{ "infobox": { "category": "/wiki/Category:Cake_recipes", "difficulty": 3, "servings": "16", "time": "1 hour" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "4 eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cups canola oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 can (15 ounces) pumpkin purée" }, { "line_type": "ul", "section": "Ingredients", "text": "3 cups white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "3½ cups flour" }, { "line_type": "ul", "section": "Ingredients", "text": "1½ teaspoons baking soda" }, { "line_type": "ul", "section": "Ingredients", "text": "2 teaspoons salt" }, { "line_type": "ul", "section": "Ingredients", "text": "2 teaspoons ground allspice" }, { "line_type": "ul", "section": "Ingredients", "text": "2 teaspoons ground cinnamon" }, { "line_type": "ul", "section": "Ingredients", "text": "1½ teaspoons nutmeg" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoon raw pumpkin seeds, for garnish" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat oven to 375°F." }, { "line_type": "ol", "section": "Procedure", "text": "Butter and lightly flour 2 medium loaf pans (8 ½ by 4 ½ by 2 ½ inches)." }, { "line_type": "ol", "section": "Procedure", "text": "Using a stand mixer fitted with the paddle attachment, combine eggs, oil, pumpkin and sugar until smooth." }, { "line_type": "ol", "section": "Procedure", "text": "In a separate bowl, combine the flour, soda, salt, allspice, cinnamon and nutmeg." }, { "line_type": "ol", "section": "Procedure", "text": "With the machine on low speed, add the flour mixture to the pumpkin mixture in ¼-cup increments." }, { "line_type": "ol", "section": "Procedure", "text": "Scrape down the side of the bowl and mix for another 30 seconds or so, until all ingredients are well-combined." }, { "line_type": "ol", "section": "Procedure", "text": "Divide the mixture equally between the 2 loaf pans." }, { "line_type": "ol", "section": "Procedure", "text": "Sprinkle the top of each loaf with 1 tablespoon pumpkin seeds." }, { "line_type": "ol", "section": "Procedure", "text": "Bake 40–45 minutes until a tester inserted into the center of each loaf comes out clean." }, { "line_type": "ol", "section": "Procedure", "text": "Allow loaves to cool in the pans for 5–10 minutes before unmolding, then allow loaves to cool on a wire rack to room temperature before cutting or wrapping." } ], "title": "Pumpkin Bread II", "url": "https://en.wikibooks.org/wiki/Cookbook:Pumpkin_Bread_II" }

{ "infobox": { "category": "/wiki/Category:Cake_recipes", "difficulty": 2, "servings": null, "time": "1 hour" }, "text_lines": [ { "line_type": "p", "section": null, "text": "See also: Pumpkin Bread and Pumpkin Bread II." }, { "line_type": "ul", "section": "Ingredients", "text": "1½ cups white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup oil" }, { "line_type": "ul", "section": "Ingredients", "text": "3 eggs, beaten" }, { "line_type": "ul", "section": "Ingredients", "text": "1 can (15 ounces) pumpkin purée" }, { "line_type": "ul", "section": "Ingredients", "text": "3 cups flour" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ teaspoon baking powder" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon baking soda" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon cinnamon" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon cloves" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon ground nutmeg" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ teaspoon salt" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup chopped nuts" }, { "line_type": "ul", "section": "Ingredients", "text": "Cooking spray" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat oven to 350°F." }, { "line_type": "ol", "section": "Procedure", "text": "Beat sugar and oil using electric hand mixer." }, { "line_type": "ol", "section": "Procedure", "text": "Add eggs and pumpkin and beat lightly." }, { "line_type": "ol", "section": "Procedure", "text": "Add flour, then baking powder, baking soda, cinnamon, cloves, nutmeg, salt, and nuts if desired. Mix well." }, { "line_type": "ol", "section": "Procedure", "text": "Pour into two baking pans sprayed lightly with cooking spray." }, { "line_type": "ol", "section": "Procedure", "text": "Bake until toothpick comes out clean from the center, about 40–45 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Cool and serve." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Chopped walnuts are particularly good in this bread, but other nuts will do." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If cooking in a Dutch oven, preheat with about 14 charcoal briquettes, with about 10 or 11 on top and 3 or 4 on the bottom. If you're cooking outdoors, you'll have to use a hand mixer or a strong arm with the spoon." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If your bread sticks to the greased pan, try coating the greased pan with a thin layer of flour or a piece of parchment paper." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If you want to use fresh cooked pumpkin instead of canned pumpkin, follow these directions:\nCut the a small cooking/pie pumpkin into small section (that will fit into the pot you will use to cook them).\nBring water to a boil in a large pot (enough water so the none of the pumpkin slices will be sitting on the bottom of the pot).\nAdd pumpkin slices to the boiling water, cook for about 15 minutes or until pumpkin is soft.\nRemove pumpkin slices from water.\nUsing a knife or spoon, peel/cut away the skin.\nThe pumpkin can be used right away for cooking, or can be refrigerated/frozen until needed." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Cut the a small cooking/pie pumpkin into small section (that will fit into the pot you will use to cook them)." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Bring water to a boil in a large pot (enough water so the none of the pumpkin slices will be sitting on the bottom of the pot)." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Add pumpkin slices to the boiling water, cook for about 15 minutes or until pumpkin is soft." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Remove pumpkin slices from water." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Using a knife or spoon, peel/cut away the skin." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The pumpkin can be used right away for cooking, or can be refrigerated/frozen until needed." } ], "title": "Pumpkin Bread III", "url": "https://en.wikibooks.org/wiki/Cookbook:Pumpkin_Bread_III" }

{ "infobox": { "category": "/wiki/Category:Pumpkin_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "The preparation of pumpkin chips is identical to that of yam and plantain chips. One benefit of pumpkin chips is that you can eat them for breakfast, lunch, or dinner, pair them with a fried egg, or simply eat them on their own. You can quickly and easily adjust the flavor profile by adding a little ground cinnamon, salt, and/or chili powder to the chips to change their flavor and aroma. Additionally, you can choose to bake your pumpkin chips or fry them in vegetable oil. Just be careful not to overheat the chips, as this will cause them to turn dark and taste bitter." }, { "line_type": "ul", "section": "Ingredients", "text": "Pumpkin" }, { "line_type": "ul", "section": "Ingredients", "text": "Ground cinnamon" }, { "line_type": "ul", "section": "Ingredients", "text": "Paprika" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Vegetable oil" }, { "line_type": "ol", "section": "Procedure", "text": "Cut the pumpkin in half, and scoop out the seeds and stringy contents." }, { "line_type": "ol", "section": "Procedure", "text": "Separate the pumpkin flesh from the tough skin, and cut the flesh into thin slices." }, { "line_type": "ol", "section": "Procedure", "text": "Soak the sliced pumpkin in cold water for 30 minutes to remove excess starch, then drain away the water." }, { "line_type": "ol", "section": "Procedure", "text": "Dry the slices well, then toss with cinnamon, paprika, and salt." }, { "line_type": "ol", "section": "Procedure", "text": "Heat enough oil for deep frying. Add the sliced pumpkin, and fry for 5–10 minutes until golden." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the chips from the oil, and drain on paper towels." }, { "line_type": "ol", "section": "Procedure", "text": "Serve immediately." } ], "title": "Pumpkin Chips", "url": "https://en.wikibooks.org/wiki/Cookbook:Pumpkin_Chips" }

{ "infobox": { "category": "/wiki/Category:Cake_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "2 cups sifted all-purpose flour" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tsp baking powder" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp cinnamon" }, { "line_type": "ul", "section": "Ingredients", "text": "1 egg" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup milk" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup cooked and mashed pumpkin (canned pumpkin can be used as well)" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup vegetable oil" }, { "line_type": "ol", "section": "Procedure", "text": "Sift flour, sugar, baking powder, salt, and cinnamon into a bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Beat egg; mix in milk, pumpkin, and oil." }, { "line_type": "ol", "section": "Procedure", "text": "Make a well in center of flour mixture; pour in pumpkin mixture all at once." }, { "line_type": "ol", "section": "Procedure", "text": "Stir quickly until flour is just moistened." }, { "line_type": "ol", "section": "Procedure", "text": "Fill greased muffin cups ⅔ full." }, { "line_type": "ol", "section": "Procedure", "text": "Bake at 425°F for 25 minutes, or until a toothpick inserted into the center comes out clean." }, { "line_type": "ol", "section": "Procedure", "text": "Run spatula around each muffin to loosen; serve immediately." } ], "title": "Pumpkin Muffins", "url": "https://en.wikibooks.org/wiki/Cookbook:Pumpkin_Muffins" }

{ "infobox": { "category": "/wiki/Category:Dessert_recipes", "difficulty": 2, "servings": "8", "time": "60 minutes + cooling" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Pumpkin pie is a traditional American and Canadian holiday dessert. It consists of a pumpkin-based custard baked in a single pie shell. The pie is traditionally served with whipped cream." }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups (480 ml) milk, scalded" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups (450 g) cooked and puréed pumpkin (or plain canned pumpkin)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (240 ml) maple syrup" }, { "line_type": "ul", "section": "Ingredients", "text": "⅛ cup (30 g) sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp flour" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp ginger" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp cinnamon" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ tsp nutmeg (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "2 large eggs, beaten" }, { "line_type": "ul", "section": "Ingredients", "text": "1 unbaked 9-inch pie shell" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat oven to 350°F (180°C)." }, { "line_type": "ol", "section": "Procedure", "text": "Blend all ingredients except the pie shell together to make the filling." }, { "line_type": "ol", "section": "Procedure", "text": "Pour the filling into the unbaked pie shell." }, { "line_type": "ol", "section": "Procedure", "text": "Bake in the preheated oven for 45 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Let cool and serve." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "This recipe replaces much of the sugar normally found in a pumpkin pie recipe with maple syrup. Use only real 100% maple syrup, not maple-flavored pancake syrup, as their sugar content is different. You can also use brown sugar instead of maple syrup." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Prepare the raw pumpkin by skinning and cutting into 1 inch cubes. Bake at 350°F (180°C) for 1 hour and then turn off the heat. Leave the pumpkin in the oven for another hour or two, which will reduce the moisture content. The pumpkin may also be steamed but may end up with too much moisture, resulting in a runny pie. A 10 inch (25 cm)-diameter pumpkin will make 4–6 pies. The pumpkin may also be baked whole and skinned afterwards." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Pumpkin pie has no top crust, which makes most forms of decoration impossible; however, for a more aesthetically-pleasing pie, put dollops of real whipped cream on each slice, or add a decorative rim to the side crust with artfully layered dough cut-outs in the shape of fall leaves, squash, or pumpkins." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Use a smaller 'sugar pumpkin' instead of the big 'Jack O Lantern' pumpkin. Sugar pumpkins have a firm and smooth texture while the larger 'Jack O Lantern' pumpkin has a more stringy or fibrous texture and more watery flesh." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Chocolate-covered pumpkin pie: After the pie has cooled, melt 2 oz (55 g) of sweetened chocolate (milk or dark) and pour over the top of the pie. Be sure to completely cover the pumpkin. Refrigerate to set the chocolate." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Pumpkin Pastries: Roll pie crust pastry thin and cut into circles approx 4\" in diameter. Put a spoonful of the cool pumpkin mixture towards one side of the center of the circle. Fold over the crust into a half-circle and firmly crimp the edges closed. Slice three small slits in the top for venting. Place on a greased cookie sheet. Bake only until crust is a light golden-brown, approx 10 minutes." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "14 oz (1 can) sweetened condensed milk can replace the scalded milk and maple syrup." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "2 cups of plain canned pumpkin can replace the cooked and strained pumpkin. Do not use \"pumpkin pie filling\", which has added spices. For a discussion on the use of canned pumpkin and the recipes attached, please see the talk page." } ], "title": "Pumpkin Pie I", "url": "https://en.wikibooks.org/wiki/Cookbook:Pumpkin_Pie_I" }

{ "infobox": { "category": "/wiki/Category:Dessert_recipes", "difficulty": 2, "servings": "8", "time": "Cooking: 55–65 minutesCooling: 2 hours" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Serve your pumpkin pie warm or cold, topped with whipped cream or not!" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ cup (180 g) granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon ground cinnamon" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon ground ginger" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ teaspoon ground cloves" }, { "line_type": "ul", "section": "Ingredients", "text": "2 large eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "1 can (15 oz / 425 g) pumpkin" }, { "line_type": "ul", "section": "Ingredients", "text": "1 can (12 fl oz / 350 ml) evaporated milk" }, { "line_type": "ul", "section": "Ingredients", "text": "1 unbaked 9-inch pie shell" }, { "line_type": "ul", "section": "Ingredients", "text": "Whipped cream" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat oven to 425°F (210°C)" }, { "line_type": "ol", "section": "Procedure", "text": "Mix sugar, salt, cinnamon, ginger, and cloves in small bowl. Beat eggs in large bowl; stir in pumpkin and sugar spice mixture. Gradually stir in evaporated milk." }, { "line_type": "ol", "section": "Procedure", "text": "Pour into the unbaked pie shell." }, { "line_type": "ol", "section": "Procedure", "text": "Bake at 425°F (210°C) for 15 minutes. Reduce temperature to 350°F (180°C), and bake for 40–50 minutes or until knife inserted near center come out clean." }, { "line_type": "ol", "section": "Procedure", "text": "Cool on wire rack for 2 hours." }, { "line_type": "ol", "section": "Procedure", "text": "Top with whipped cream before serving." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Make the filling ahead, if you wish, but pour it into the pie shell just before baking to keep the crust crisp." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The baking instructions start with a high oven temperature, then direct you to reduce the heat partway through baking. This is an important step which allows the crust time to crisp." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Insert a knife near but not exactly in the center of the pie to test for doneness, as the center will still cook after you take the pie out of the oven." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "1¾ teaspoons pumpkin pie spice may be substituted for the cinnamon, ginger, and cloves; however, the taste will be slightly different." } ], "title": "Pumpkin Pie II", "url": "https://en.wikibooks.org/wiki/Cookbook:Pumpkin_Pie_II" }

{ "infobox": null, "text_lines": [ { "line_type": "p", "section": null, "text": "Pumpkin pie is a sweet pie filled with a spiced pumpkin custard." }, { "line_type": "ul", "section": "Ingredients", "text": "Pie dough" }, { "line_type": "ul", "section": "Ingredients", "text": "Pumpkin purée" }, { "line_type": "ul", "section": "Ingredients", "text": "Sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "Pumpkin pie spice" }, { "line_type": "ul", "section": "Ingredients", "text": "Milk" }, { "line_type": "ul", "section": "Ingredients", "text": "Eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "Cream" }, { "line_type": "ul", "section": "Ingredients", "text": "Vanilla essence (optional)" }, { "line_type": "ul", "section": "Equipment", "text": "Pie pan" }, { "line_type": "ul", "section": "Equipment", "text": "Saucepan" }, { "line_type": "ul", "section": "Equipment", "text": "Mixing bowl(s)" }, { "line_type": "ul", "section": "Equipment", "text": "Oven" }, { "line_type": "ul", "section": "Equipment", "text": "Rolling pin" }, { "line_type": "ol", "section": "Procedure", "text": "Use a rolling pin to roll the dough into a circle larger than the diameter of your pie pan." }, { "line_type": "ol", "section": "Procedure", "text": "Gently lift the dough and place over the pie pan. One way to do this is by rolling the dough around the rolling pin, placing it over the pan, and gently unrolling the dough." }, { "line_type": "ol", "section": "Procedure", "text": "Gently press the dough into the pan so it lines the bottom and all sides." }, { "line_type": "ol", "section": "Procedure", "text": "Use scissors to trim the excess dough at the edges, leaving only a 1-inch overhang. Tuck the overhang underneath itself to make a crust level with the edge of the pan." }, { "line_type": "ol", "section": "Procedure", "text": "Using your fingers, flute the edges for a professional result." }, { "line_type": "ol", "section": "Procedure", "text": "Chill the crust for 1 hour in the fridge or 30 minutes in the freezer." }, { "line_type": "ol", "section": "Procedure", "text": "Combine the pumpkin purée, sugar, and pumpkin pie spice in a small pot. Gently stir over low heat until the mixture is warmed through." }, { "line_type": "ol", "section": "Procedure", "text": "Combine the milk, eggs, and cream in a bowl. Gradually whisk in the warm pumpkin mixture." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the vanilla essence if using." }, { "line_type": "ol", "section": "Procedure", "text": "Line the chilled pie crust with parchment paper, and fill it with uncooked beans, rice, or pie weights. This prevents the crust from puffing up during baking." }, { "line_type": "ol", "section": "Procedure", "text": "Bake for approximately 10 minutes at 425˚F, or until the edges are golden." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the parchment and weights from the crust." }, { "line_type": "ol", "section": "Procedure", "text": "Brush the bottom of the crust with beaten egg white. Bake the crust for an additional 10 minutes, or until the center of the crust turns light brown." }, { "line_type": "ol", "section": "Procedure", "text": "Fill the crust with the pumpkin filling until almost but not quite full." }, { "line_type": "ol", "section": "Procedure", "text": "Bake the pie for 45-60 minutes at 350˚F, or until the center begins to set." }, { "line_type": "ol", "section": "Procedure", "text": "Cool to room temperature, and serve." } ], "title": "Pumpkin Pie III", "url": "https://en.wikibooks.org/wiki/Cookbook:Pumpkin_Pie_III" }

{ "infobox": { "category": "/wiki/Category:Rice_recipes", "difficulty": 3, "servings": "6 persons", "time": "2 hours" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1½ pounds (650 g) pumpkin or winter squash, whole" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon salt" }, { "line_type": "ul", "section": "Ingredients", "text": "6 grinds freshly cracked black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "1 bunch fresh marjoram, chopped (some reserved for garnish)" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cloves garlic, peeled and thickly sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "5 tablespoons extra-virgin olive oil, divided" }, { "line_type": "ul", "section": "Ingredients", "text": "1 quart (120 ml) chicken stock/broth" }, { "line_type": "ul", "section": "Ingredients", "text": "10 tablespoons unsalted butter at room temperature, divided" }, { "line_type": "ul", "section": "Ingredients", "text": "1 medium red onion, finely diced" }, { "line_type": "ul", "section": "Ingredients", "text": "1½ cups (360 g) risotto rice" }, { "line_type": "ul", "section": "Ingredients", "text": "5 tablespoons extra-dry white vermouth" }, { "line_type": "ul", "section": "Ingredients", "text": "1½ cups (360 g) Parmiggiano Reggiano, finely grated, plus extra to sprinkle at the table" }, { "line_type": "ol", "section": "Preparation", "text": "Preheat oven to 425°F (210°C)." }, { "line_type": "ol", "section": "Preparation", "text": "Remove seeds and fiber from inside the pumpkin and cut into chunks. Place skin side down on a baking pan brushed with a little olive oil. Season with salt and pepper, scatter the marjoram and garlic over the pieces, cover with foil and bake about 45 minutes, or until soft." }, { "line_type": "ol", "section": "Preparation", "text": "Remove from oven and allow to cool. Cut the flesh from skin into small cubes and reserve the baking juices." }, { "line_type": "ol", "section": "Preparation", "text": "Heat the chicken stock and check for seasoning." }, { "line_type": "ol", "section": "Preparation", "text": "Melt 6 tablespoons butter and 2 tablespoons olive oil in a wide, heavy-bottomed sauté pan or pot. Add onion and gently sauté until soft. Add rice and stir until completely covered in oil. Then, add vermouth and stir until it is absorbed by the rice." }, { "line_type": "ol", "section": "Preparation", "text": "Turn heat to medium-high and begin adding stock, ½ cup (120 ml) at a time, and stir until stock is completely absorbed by the rice. Continue this process until all the stock is incorporated." }, { "line_type": "ol", "section": "Preparation", "text": "Stir in remaining butter in small pieces, pumpkin with its juices, and cheese. Serve immediately with a sprinkle of cheese and fresh marjoram to garnish." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Risotto rice refers to plump, medium grain rice that contains a lot of starch. Arborio or Carnaroli rices are traditionally best. Other rices that work well include Roma, Vialone, Nano and Maratelli." } ], "title": "Pumpkin Risotto", "url": "https://en.wikibooks.org/wiki/Cookbook:Pumpkin_Risotto" }

{ "infobox": { "category": "/wiki/Category:Dessert_recipes", "difficulty": 3, "servings": "10", "time": "15 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Pumpkin roll is a traditional holiday dessert that's lovely to serve. The filling keeps the cake moist. This dessert can be prepared and kept frozen before the holidays." }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (220 g / 7.8 oz) white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "3 eggs, beaten" }, { "line_type": "ul", "section": "Ingredients", "text": "⅔ cup (80 g / 2.8 oz) canned pumpkin" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ cup (110 g / 3.9 oz) flour" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp cinnamon" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp baking soda" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ cup (75 g / 2.6 oz) chopped pecans" }, { "line_type": "ul", "section": "Ingredients", "text": "1 package (8 oz / 230 g) cream cheese" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp vanilla" }, { "line_type": "ul", "section": "Ingredients", "text": "2 Tbsp butter" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (125 g / 4.4 oz) powdered sugar" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat oven to 375 °F (191 °C)." }, { "line_type": "ol", "section": "Procedure", "text": "Mix sugar, eggs, and canned pumpkin in a large bowl until well blended." }, { "line_type": "ol", "section": "Procedure", "text": "Using a second bowl, mix flour, salt, cinnamon, and baking soda." }, { "line_type": "ol", "section": "Procedure", "text": "Fold dry mixture into larger bowl with pumpkin mixture." }, { "line_type": "ol", "section": "Procedure", "text": "Line rectangular cookie sheet with greased parchment paper or waxed paper. Make sure to extend over the sides of the cookie sheet." }, { "line_type": "ol", "section": "Procedure", "text": "Pour batter evenly onto the lined cookie sheet." }, { "line_type": "ol", "section": "Procedure", "text": "Sprinkle batter with the chopped pecans." }, { "line_type": "ol", "section": "Procedure", "text": "Bake at 375 °F (191 °C) for 15 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Set aside ⅛ cup (15 g / 0.53 oz) of the powdered sugar; it will be used later." }, { "line_type": "ol", "section": "Procedure", "text": "Whip cream cheese, vanilla, butter, and remaining powdered sugar until smooth." }, { "line_type": "ol", "section": "Procedure", "text": "Set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Lay a clean dish towel on a flat kitchen surface." }, { "line_type": "ol", "section": "Procedure", "text": "Evenly sprinkle towel with the powdered sugar that was set aside earlier." }, { "line_type": "ol", "section": "Procedure", "text": "Once the cake has been completely baked and before cooled, flip onto the towel with the powdered sugar." }, { "line_type": "ol", "section": "Procedure", "text": "Loosely roll cake, then cool completely to allow cake to set." }, { "line_type": "ol", "section": "Procedure", "text": "Once cooled, unroll cake." }, { "line_type": "ol", "section": "Procedure", "text": "Spread filling over cake." }, { "line_type": "ol", "section": "Procedure", "text": "Roll cake and filling up in a spiral." }, { "line_type": "ol", "section": "Procedure", "text": "Wrap in foil or plastic wrap and freeze." }, { "line_type": "ol", "section": "Procedure", "text": "Once frozen, remove foil and cut into slices while still frozen." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Any chopped nuts may be substituted for the pecans." } ], "title": "Pumpkin Roll", "url": "https://en.wikibooks.org/wiki/Cookbook:Pumpkin_Roll" }

{ "infobox": { "category": "/wiki/Category:Soup_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "2 onions, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Carrots, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "Potatoes, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "Zucchinis (courgettes), diced" }, { "line_type": "ul", "section": "Ingredients", "text": "Oil for frying" }, { "line_type": "ul", "section": "Ingredients", "text": "200 g chopped pumpkin" }, { "line_type": "ul", "section": "Ingredients", "text": "Chickpeas, soaked or canned and drained" }, { "line_type": "ul", "section": "Ingredients", "text": "Water" }, { "line_type": "ol", "section": "Procedure", "text": "Fry onions, carrots, potatoes, and zucchinis in a spoonful of oil." }, { "line_type": "ol", "section": "Procedure", "text": "Add pumpkin and chickpeas." }, { "line_type": "ol", "section": "Procedure", "text": "Cover with hot water and simmer. The soup is ready when the carrots are soft." } ], "title": "Pumpkin Soup", "url": "https://en.wikibooks.org/wiki/Cookbook:Pumpkin_Soup" }

{ "infobox": { "category": "/wiki/Category:Soup_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 can (15 oz) pumpkin" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cans (30 oz) chicken broth (reduced sodium is best)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 medium sweet onion, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1–2 tbsp olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp curry powder" }, { "line_type": "ul", "section": "Ingredients", "text": "⅛ tsp nutmeg" }, { "line_type": "ul", "section": "Ingredients", "text": "1 bay leaf" }, { "line_type": "ul", "section": "Ingredients", "text": "Black pepper to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup cream" }, { "line_type": "ol", "section": "Procedure", "text": "Sauté onions with olive oil until translucent." }, { "line_type": "ol", "section": "Procedure", "text": "Add pumpkin and broth; mix well." }, { "line_type": "ol", "section": "Procedure", "text": "Add all spices and simmer for at least 15 minutes; remove bay leaf." }, { "line_type": "ol", "section": "Procedure", "text": "Let soup cool to lukewarm temperature and purée in a blender for smooth texture." }, { "line_type": "ol", "section": "Procedure", "text": "Return to saucepan and add milk. Reheat on lower temperature to serve immediately or forgo reheating and store in a suitable airtight container" }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You can try adding twice the amount of curry powder and a little coriander." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "This soup is fairly thick; consider adding more chicken broth if you like a thinner soup. You can also find versions without the milk added. And, of course, vegetable broth works just as well." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Cooling the soup well before blending improves safety, and it also prevents the plastic blender from absorbing the orange color of the pumpkin." } ], "title": "Pumpkin Soup with Curry", "url": "https://en.wikibooks.org/wiki/Cookbook:Pumpkin_Soup_with_Curry" }

{ "infobox": { "category": "/wiki/Category:Vegetable_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Pumpkins are unavailable most of the time in some countries. An excellent substitute for all uses is made from the following:" }, { "line_type": "ul", "section": "Ingredients", "text": "1 kg (about 2 lbs) mixed carrot and swede" }, { "line_type": "ul", "section": "Ingredients", "text": "500 g (about 1 lb) plain yogurt" }, { "line_type": "ol", "section": "Procedure", "text": "Purée the vegetable mix until smooth." }, { "line_type": "ol", "section": "Procedure", "text": "Add the yogurt." }, { "line_type": "ol", "section": "Procedure", "text": "Use in place of pumpkin purée." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Frozen carrot and swede mix makes this a very easy substitution." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Purée thoroughly to obtain a smooth mixture." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The ingredients can be added whole to foods that will be puréed later." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Other winter squashes may also be used as substitutes for pumpkin" } ], "title": "Pumpkin Substitute", "url": "https://en.wikibooks.org/wiki/Cookbook:Pumpkin_Substitute" }

{ "infobox": { "category": "/wiki/Category:Swallow_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Pupuru, also known as cassava poundo, is a typical Nigerian swallow made from cassava flour. It is majorly consumed by people of Ondo State, and it is served with soups such as okro soup, egusi soup, ogbono soup, and many others." }, { "line_type": "ul", "section": "Ingredient", "text": "Cassava flour" }, { "line_type": "ul", "section": "Ingredient", "text": "Water" }, { "line_type": "ol", "section": "Procedure", "text": "Boil water in a pot." }, { "line_type": "ol", "section": "Procedure", "text": "Gradually mix the cassava flour into the boiling water, stirring with a spatula until it forms a smooth and lump-free dough." }, { "line_type": "ol", "section": "Procedure", "text": "Cook for a few minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with your soup of choice." } ], "title": "Pupuru (Nigerian Cassava Swallow)", "url": "https://en.wikibooks.org/wiki/Cookbook:Pupuru_(Nigerian_Cassava_Swallow)" }

{ "infobox": { "category": "/wiki/Category:Pastry_recipes", "difficulty": 4, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "A pupusa is a stuffed corn-tortilla, usually served with a spicy coleslaw called curtido. Pupusas originated in El Salvador, but immigrants have taken the dish to other Central American countries and beyond. Pupusas are hand-made and thick. Like all corn tortillas, they are made using corn masa. They are stuffed with one or more of the following:" }, { "line_type": "ul", "section": null, "text": "cheese (queso) (usually a soft Salvadoran cheese called Quesillo)" }, { "line_type": "ul", "section": null, "text": "fried pork rind (chicharrones)" }, { "line_type": "ul", "section": null, "text": "chicken (pollo)" }, { "line_type": "ul", "section": null, "text": "refried beans (frijoles refritos)" }, { "line_type": "ul", "section": null, "text": "queso y Loroco (loroco is a shrub flower bud from Central America)" }, { "line_type": "p", "section": null, "text": "There are also the pupusa revueltas (with mixed ingredients of cheese, pork, and beans). Pupusas are usually served with curtido and tomato sauce. They are eaten with the fingers." }, { "line_type": "ul", "section": "Ingredients", "text": "Corn masa" }, { "line_type": "ul", "section": "Ingredients", "text": "Water" }, { "line_type": "ul", "section": "Ingredients", "text": "3 cups of shredded cheese (use a combination of hard and soft cheese; you can mix frying cheese, mozzarella, and ricotta)" }, { "line_type": "ul", "section": "Ingredients", "text": "3–4 tablespoons of heavy cream" }, { "line_type": "ul", "section": "Ingredients", "text": "½–1 cup of loroco (this can be hard to source, so you can use very finely chopped green peppers or scallions instead)" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup bacon" }, { "line_type": "ul", "section": "Ingredients", "text": "Garlic (optional), minced" }, { "line_type": "ul", "section": "Ingredients", "text": "4–5 tomatoes" }, { "line_type": "ul", "section": "Ingredients", "text": "1 green pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Ground and fried beans (can be canned or prepared from your favorite recipe)" }, { "line_type": "ol", "section": "Procedure", "text": "Follow the instructions on the bag of masa for making tortilla dough, and make as much dough as needed. One pupusa uses about as much dough as two tortillas." }, { "line_type": "ol", "section": "Procedure", "text": "Set the dough aside while you prepare the filling." }, { "line_type": "ol", "section": "Procedure", "text": "Make a paste with all of the ingredients. To avoid the paste leaking out of the pupusas, it should not be too soft." }, { "line_type": "ol", "section": "Procedure", "text": "Cook the bacon with some garlic. Set fat aside but do not discard." }, { "line_type": "ol", "section": "Procedure", "text": "Once cooked, grind bacon with the tomatoes, green pepper, and salt to taste." }, { "line_type": "ol", "section": "Procedure", "text": "Mix in some of the bacon fat until it has a soft consistency." }, { "line_type": "ol", "section": "Procedure", "text": "Prepare the ground and fried beans as desired." }, { "line_type": "ol", "section": "Procedure", "text": "Shape and fill 2 tbsp of the dough per pupusa using one of the two methods below. When filling the pupusas add some of the bean, chicharrón, and/or cheese fillings.\nBeginner method: Shape the dough into a ball, and clap it between your hands until you make a round, thin tortilla about ⅛ in thick. Continue making more tortillas this way. Put some filling on one tortilla, cover with another, and press the sides to seal them.\nExperienced method: Shape the dough into a ball, then insert your thumb in the ball to make a hole in the center. Fill the hole with some filling, and seal the hole by pushing and pinching the dough on the sides up. Carefully clap the pupusa between your hands to flatten it without pressing out the filling." }, { "line_type": "ol", "section": "Procedure", "text": "Beginner method: Shape the dough into a ball, and clap it between your hands until you make a round, thin tortilla about ⅛ in thick. Continue making more tortillas this way. Put some filling on one tortilla, cover with another, and press the sides to seal them." }, { "line_type": "ol", "section": "Procedure", "text": "Experienced method: Shape the dough into a ball, then insert your thumb in the ball to make a hole in the center. Fill the hole with some filling, and seal the hole by pushing and pinching the dough on the sides up. Carefully clap the pupusa between your hands to flatten it without pressing out the filling." }, { "line_type": "ol", "section": "Procedure", "text": "Cook the pupusas on a lightly greased griddle, pan, or electric pancake griddler over low-medium heat (325–350°F) on one side, then the other until they are cooked. Each side will be ready when it no longer sticks to the pan (depending on the thickness of the tortillas, this might take 4 minutes or more per side)." }, { "line_type": "ol", "section": "Procedure", "text": "Top the pupusas with curtido and tomato sauce." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "There are different brands of corn masa to make the dough. MASECA, which can be found in most large American supermarkets in the international section, is one of them but there are others." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If you can find it, try replacing the cheese filling with prepared queso con loroco. You won't get the authentic flavor from a pupusa if you use American ingredients." } ], "title": "Pupusas", "url": "https://en.wikibooks.org/wiki/Cookbook:Pupusas" }

{ "infobox": { "category": "/wiki/Category:Bread_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Puri, also spelled poori is a fried Indian bread." }, { "line_type": "ul", "section": "Ingredients", "text": "2 oz (60 g) whole-wheat flour" }, { "line_type": "ul", "section": "Ingredients", "text": "2 oz (60 g) plain white flour" }, { "line_type": "ul", "section": "Ingredients", "text": "2 oz fine semolina" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ tsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp vegetable oil for the dough" }, { "line_type": "ul", "section": "Ingredients", "text": "About 500 ml (1 pint) vegetable oil for deep frying" }, { "line_type": "ul", "section": "Ingredients", "text": "Water to mix the dough" }, { "line_type": "ol", "section": "Procedure", "text": "Put all the dry ingredients into a bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Add salt and drizzle the 1 tbsp oil over top. Mix well." }, { "line_type": "ol", "section": "Procedure", "text": "Gradually mix in enough water to get a stiff dough." }, { "line_type": "ol", "section": "Procedure", "text": "Knead the dough well for a few minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Cover the dough and leave to rest for about half an hour." }, { "line_type": "ol", "section": "Procedure", "text": "Pour the oil for deep frying in a wok or other deep pan. Heat the oil." }, { "line_type": "ol", "section": "Procedure", "text": "Meanwhile, divide the dough into 8 small balls and roll each into a small circle (about 3 in / 7.5 cm in diameter). You can use a bit of hot oil to roll the dough so it will not stick to the surface." }, { "line_type": "ol", "section": "Procedure", "text": "Check if the oil is hot enough—when you put a tiny piece of dough in the oil it should immediately rise to the surface. When the oil is ready, lay the flattened dough over the oil, press the top slightly with the slotted spoon until it inflates itself, and turn to other side. Adjust the flame as necessary." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the puri from the oil after it turns golden brown and place on a wire rack or kitchen paper towel for excess oil to drain." }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "For chapatti dough, don't use semolina and plain flour. Only use whole wheat flour, salt, and oil." }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "If the dough sinks quickly to the bottom of the wok, the oil is not hot enough and the puri will absorb too much oil. It should balloon within a few seconds." } ], "title": "Puri (Indian Fried Flatbread)", "url": "https://en.wikibooks.org/wiki/Cookbook:Puri_(Indian_Fried_Flatbread)" }

{ "infobox": { "category": "/wiki/Category:Pie_and_tart_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "4 cups sliced fresh plums" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup all-purpose flour" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ teaspoon salt" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ teaspoon ground cinnamon" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon lemon juice" }, { "line_type": "ul", "section": "Ingredients", "text": "1 ea. 9-inch unbaked deep dish pastry shell" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup all-purpose flour" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ teaspoon ground cinnamon" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ teaspoon ground nutmeg" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tablespoon cold butter or margarine" }, { "line_type": "ol", "section": "Procedure", "text": "In a bowl, combine the plums, sugar, flour, salt, cinnamon, and lemon juice. Transfer them to the pastry shell." }, { "line_type": "ol", "section": "Procedure", "text": "For the topping, combine the sugar, flour, cinnamon, and nutmeg in a small bowl; cut in butter until the mixture resembles coarse crumbs. Sprinkle over the pie filling." }, { "line_type": "ol", "section": "Procedure", "text": "Bake at 375°F for 50–60 minutes or until bubbly and golden brown. Cover edges of crust during the last 20 minutes to prevent over-browning." }, { "line_type": "ol", "section": "Procedure", "text": "Cool on a wire rack." } ], "title": "Purple Plum Pie", "url": "https://en.wikibooks.org/wiki/Cookbook:Purple_Plum_Pie" }

{ "infobox": { "category": "/wiki/Category:Soup_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 lb dry split peas" }, { "line_type": "ul", "section": "Ingredients", "text": "Water" }, { "line_type": "ul", "section": "Ingredients", "text": "Chicken broth" }, { "line_type": "ul", "section": "Ingredients", "text": "Carrot, grated" }, { "line_type": "ul", "section": "Ingredients", "text": "Onion, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1 white turnip, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "3 stalks celery, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Ground cloves" }, { "line_type": "ul", "section": "Ingredients", "text": "Turmeric" }, { "line_type": "ul", "section": "Ingredients", "text": "Nutmeg" }, { "line_type": "ul", "section": "Ingredients", "text": "Cumin" }, { "line_type": "ul", "section": "Ingredients", "text": "Curry powder" }, { "line_type": "ul", "section": "Ingredients", "text": "Cornstarch" }, { "line_type": "ul", "section": "Ingredients", "text": "Sour cream, as a garnish" }, { "line_type": "ol", "section": "Procedure", "text": "Add the split peas to a pot. Add the chicken broth and enough water to cover the peas." }, { "line_type": "ol", "section": "Procedure", "text": "Bring the peas to a boil, then remove from the heat and let soak." }, { "line_type": "ol", "section": "Procedure", "text": "Prepare equal quantities of grated carrot and chopped onion." }, { "line_type": "ol", "section": "Procedure", "text": "Add the carrot, onion, turnip, and celery to the split peas. Mix in salt, pepper, cloves, turmeric, nutmeg, cumin, and curry powder." }, { "line_type": "ol", "section": "Procedure", "text": "Simmer everything slowly for about an hour, or until the vegetables are well softened. Adjust seasoning to taste." }, { "line_type": "ol", "section": "Procedure", "text": "Make a mixture of cornstarch and water with the consistency of thin cream." }, { "line_type": "ol", "section": "Procedure", "text": "Bring the split peas to a simmer. Mix in the cornstarch slurry, and cook for a minute or two until thickened." }, { "line_type": "ol", "section": "Procedure", "text": "Adjust the consistency with stock (or milk) as desired." }, { "line_type": "ol", "section": "Procedure", "text": "Serve hot. If desired, garnish with a floating dab of sour cream and a light sprinkling of nutmeg." } ], "title": "Purée Mongole", "url": "https://en.wikibooks.org/wiki/Cookbook:Pur%C3%A9e_Mongole" }

{ "infobox": { "category": "/wiki/Category:Sauce_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "¼–½ cup extra-virgin olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "6 garlic cloves, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 can (28 oz / 830 g) crushed tomatoes" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup chopped pitted Kalamata olives" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup chopped pitted salt-cured black olives" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons capers, rinsed" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon crushed red pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon dried oregano" }, { "line_type": "ul", "section": "Ingredients", "text": "⅛ teaspoon pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons parsley" }, { "line_type": "ol", "section": "Procedure", "text": "Heat oil in a large skillet." }, { "line_type": "ol", "section": "Procedure", "text": "Add garlic and sauté over medium heat until garlic starts to brown lightly." }, { "line_type": "ol", "section": "Procedure", "text": "Add oregano, pepper, olives, capers, and tomatoes. Simmer for about 15 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Add parsley and cook for another 2 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Add salt to taste." }, { "line_type": "ol", "section": "Procedure", "text": "Pour over 1 pound (450 g) of cooked pasta, and serve." } ], "title": "Puttanesca Sauce (Vegan)", "url": "https://en.wikibooks.org/wiki/Cookbook:Puttanesca_Sauce_(Vegan)" }

{ "infobox": { "category": "/wiki/Category:Indian_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Puttu is a breakfast dish in Kerala, India. The main ingredients are rice flour and coconut. It is usually eaten with steamed bananas or Kadala Curry (chickpea curry), Chicken Curry, or boiled green gram (moong) and pappad." }, { "line_type": "ul", "section": "Ingredients", "text": "1 medium-sized coconut" }, { "line_type": "ul", "section": "Ingredients", "text": "4 cups puttu powder (rice flour)" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Water (enough to moisten the flour)" }, { "line_type": "ol", "section": "Procedure", "text": "Grate the coconut flesh finely." }, { "line_type": "ol", "section": "Procedure", "text": "Mix the puttu powder and salt in a wide bowl. Add half of the grated coconut." }, { "line_type": "ol", "section": "Procedure", "text": "Rub the mixture with your fingertips, sprinkling in water until it is moist and develops a coarse texture." }, { "line_type": "ol", "section": "Procedure", "text": "Leave the mixture for an hour if the flour is ready made, as it absorbs more water." }, { "line_type": "ol", "section": "Procedure", "text": "Check the consistency of the flour. One should be able to make a ball out of the flour that can be easily crumbled. Adjust the water content accordingly." }, { "line_type": "ol", "section": "Procedure", "text": "Spread a little coconut over the bottom of the puttu vessel (puttu kutti), and fill it with the moist flour. Layer it with coconut." }, { "line_type": "ol", "section": "Procedure", "text": "Steam it on the puttu vessel or on the pressure cooker nozzle. In a few minutes, steam will start escaping through the top of the puttu vessel. It will be done in 4 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Serve hot with kadala curry, boiled green gram and pappad (payarum pappadavum), or with steamed bananas." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Rice, wheat, corn, ragi, or tapioca flours can all be used to make puttu." } ], "title": "Puttu (Steamed Rice Flour and Coconut)", "url": "https://en.wikibooks.org/wiki/Cookbook:Puttu_(Steamed_Rice_Flour_and_Coconut)" }

{ "infobox": { "category": "/wiki/Category:Rice_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "500 g dry chickpeas" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Red pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp ginger garlic paste" }, { "line_type": "ul", "section": "Ingredients", "text": "1 kg rice" }, { "line_type": "ul", "section": "Ingredients", "text": "Shortening" }, { "line_type": "ul", "section": "Ingredients", "text": "3 onions, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Chile powder" }, { "line_type": "ul", "section": "Ingredients", "text": "Tomato paste" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ tsp turmeric powder" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup chopped cilantro" }, { "line_type": "ul", "section": "Ingredients", "text": "4–5 green chiles, cut in half" }, { "line_type": "ol", "section": "Procedure", "text": "Soak the chickpeas for half an hour." }, { "line_type": "ol", "section": "Procedure", "text": "Boil the chickpeas with salt, red pepper, and ginger garlic paste. Be mindful that after the chickpeas have been cooked, there should not be any water remaining." }, { "line_type": "ol", "section": "Procedure", "text": "If there is water remaining, continue cooking until the water has been mostly absorbed." }, { "line_type": "ol", "section": "Procedure", "text": "In the meantime, bring the rice to a full boil. Reduce heat to a minimum and cover. Allow to cook for 8–10 minutes, then turn off the heat and allow to rest for a similar amount of time." }, { "line_type": "ol", "section": "Procedure", "text": "Also, in the meantime, heat some shortening in a pan. Fry the onions until they are light brown, then add tomato paste, salt, red chile powder, and turmeric powder." }, { "line_type": "ol", "section": "Procedure", "text": "Arrange the fried onion with the spices, boiled chickpeas, and rice in a large serving dish pot." }, { "line_type": "ol", "section": "Procedure", "text": "Garnish with chopped cilantro and green chillies and serve hot." } ], "title": "Qabuli (Central Asian Rice Pilaf)", "url": "https://en.wikibooks.org/wiki/Cookbook:Qabuli_(Central_Asian_Rice_Pilaf)" }

{ "infobox": { "category": "/wiki/Category:Vegetable_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "Oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Butter" }, { "line_type": "ul", "section": "Ingredients", "text": "½ ea. small onion, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "500 g minced lean pork" }, { "line_type": "ul", "section": "Ingredients", "text": "2 rashers rindless smoked back bacon, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "2 heaped tbsp grated salt-cured cheese (e.g. sheep or goat's milk, or Parmigiano-Reggiano)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 slice of day old bread, soaked in milk and wrung out" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp chopped flat-leaf parsley leaves" }, { "line_type": "ul", "section": "Ingredients", "text": "2 eggs, beaten" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "450 g well-drained fresh sheep's milk ricotta" }, { "line_type": "ul", "section": "Ingredients", "text": "100 g grated Pecorino cheese (Romano type or with peppercorns)" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp chopped fresh flat-leaf parsley or marjoram" }, { "line_type": "ul", "section": "Ingredients", "text": "2 eggs, beaten" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cloves garlic, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup uncooked round or long-grain rice" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup Bolognese-type meat sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup water" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp mixed spice" }, { "line_type": "ul", "section": "Ingredients", "text": "1 large egg, beaten" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "1 kg zucchini or other firm, large squash" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup fresh tomato sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "Dry breadcrumbs or medium-coarse semolina" }, { "line_type": "ul", "section": "Ingredients", "text": "Grated cheese" }, { "line_type": "ul", "section": "Ingredients", "text": "Potatoes, sliced medium-thick" }, { "line_type": "ul", "section": "Ingredients", "text": "Onions, sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Caraway seed" }, { "line_type": "ul", "section": "Ingredients", "text": "Stock or water" }, { "line_type": "ol", "section": "Procedure", "text": "Sweat the chopped onion in a mixture of oil and butter." }, { "line_type": "ol", "section": "Procedure", "text": "Combine the onion with the minced pork, bacon, cheese, soaked bread, parsley, eggs, salt, and pepper." }, { "line_type": "ol", "section": "Procedure", "text": "Reserve." }, { "line_type": "ol", "section": "Procedure", "text": "Combine the ricotta, grated cheese, parsley, eggs, salt, and pepper." }, { "line_type": "ol", "section": "Procedure", "text": "Reserve." }, { "line_type": "ol", "section": "Procedure", "text": "Combine all ingredients together." }, { "line_type": "ol", "section": "Procedure", "text": "Reserve." }, { "line_type": "ol", "section": "Procedure", "text": "Depending on the size of the squash, either cut off a lid and use whole or else cut in half." }, { "line_type": "ol", "section": "Procedure", "text": "Carefully scoop out the squash flesh, leaving a 1 cm thick shell or boat to fill. The removed flesh can be diced and added to the filling ingredients if desired." }, { "line_type": "ol", "section": "Procedure", "text": "Fill each hollowed squash with some of one of the fillings. Do not fill to the top, as the eggs (and rice if using) will expand." }, { "line_type": "ol", "section": "Procedure", "text": "Combine the breadcrumbs and grated cheese. Dip the top of each filled squash in the topping ingredients (or sprinkle evenly on top) to help seal the filling in." }, { "line_type": "ol", "section": "Procedure", "text": "Cook the filled squash in one of the following three ways:\nBaking (suitable for all 3 fillings): Place a layer of sliced potatoes and onions in a baking dish. Season with salt, pepper, and caraway seed, and moisten with stock. Place the stuffed squash on top. Cover with foil, and bake 30 minutes at 180˚C. Remove the foil and continue baking for about 10-15 minutes to crisp the top.\nPot roasting (suitable for all 3 fillings): Closely pack the stuffed squash in a pot. Fill with water to just over halfway up the squash. Cover with a lid, and cook on medium heat until the squashes are tender and the rice or meat filling cooked through (about 35 minutes).\nSimmering (not suitable for ricotta filling): Place carefully-sealed squash in a simmering meat broth (made with root vegetables and meat bones) and simmer on low heat for about 40 minutes. You can serve the strained broth as a first course and the vegetables and stuffed squash as a second course." }, { "line_type": "ol", "section": "Procedure", "text": "Baking (suitable for all 3 fillings): Place a layer of sliced potatoes and onions in a baking dish. Season with salt, pepper, and caraway seed, and moisten with stock. Place the stuffed squash on top. Cover with foil, and bake 30 minutes at 180˚C. Remove the foil and continue baking for about 10-15 minutes to crisp the top." }, { "line_type": "ol", "section": "Procedure", "text": "Pot roasting (suitable for all 3 fillings): Closely pack the stuffed squash in a pot. Fill with water to just over halfway up the squash. Cover with a lid, and cook on medium heat until the squashes are tender and the rice or meat filling cooked through (about 35 minutes)." }, { "line_type": "ol", "section": "Procedure", "text": "Simmering (not suitable for ricotta filling): Place carefully-sealed squash in a simmering meat broth (made with root vegetables and meat bones) and simmer on low heat for about 40 minutes. You can serve the strained broth as a first course and the vegetables and stuffed squash as a second course." }, { "line_type": "ol", "section": "Procedure", "text": "Serve hot." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "For the pot roasting method, you may set the squash on a bed of chopped onion and drizzle with a little olive oil and tomato paste." } ], "title": "Qarabagħli Mimli (Maltese Stuffed Summer Squash)", "url": "https://en.wikibooks.org/wiki/Cookbook:Qarabag%C4%A7li_Mimli_(Maltese_Stuffed_Summer_Squash)" }

{ "infobox": { "category": "/wiki/Category:Korean_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Jangjorim is Korean dish consisting mainly of boiled or braised beef and soy sauce. This version uses quail eggs." }, { "line_type": "ul", "section": "Ingredients", "text": "Quail eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "3 cups water" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup soy sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup refined rice wine" }, { "line_type": "ul", "section": "Ingredients", "text": "6 cloves garlic" }, { "line_type": "ul", "section": "Ingredients", "text": "3 slices of fresh ginger" }, { "line_type": "ul", "section": "Ingredients", "text": "3 dried red chile peppers" }, { "line_type": "ol", "section": "Procedure", "text": "Bring a pot of water to a boil. Add the quail eggs, and boil for about 10 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Carefully drain the eggs, and cool in cold water." }, { "line_type": "ol", "section": "Procedure", "text": "Peel the cooled eggs." }, { "line_type": "ol", "section": "Procedure", "text": "Combine the water, soy sauce, sugar, wine, garlic, and ginger in a saucepan. Bring to a boil." }, { "line_type": "ol", "section": "Procedure", "text": "Add the eggs to the pot, and simmer until the liquid is reduced by half." }, { "line_type": "ol", "section": "Procedure", "text": "Add the peppers, and cook just for 1–2 minutes." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Adding 1 tablespoon each of salt and vinegar to the boiling water makes the eggs easier to peel." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Don't overcook after adding the chili pepper—it will get too soft." } ], "title": "Quail Egg and Chili Jangjorim", "url": "https://en.wikibooks.org/wiki/Cookbook:Quail_Egg_and_Chili_Jangjorim" }

{ "infobox": { "category": "/wiki/Category:Soup_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Quaker oat soup is an easy-to-prepare Nigerian dish similar to cocoyam soup. It is prepared from ground oats." }, { "line_type": "ul", "section": "Ingredients", "text": "Water" }, { "line_type": "ul", "section": "Ingredients", "text": "Quaker-brand rolled oats, ground to a powder" }, { "line_type": "ul", "section": "Ingredients", "text": "Onions, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Carrots, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Beef, chunked" }, { "line_type": "ul", "section": "Ingredients", "text": "Bay leaves" }, { "line_type": "ul", "section": "Ingredients", "text": "Ground pepper" }, { "line_type": "ol", "section": "Procedure", "text": "Boil water using a pot." }, { "line_type": "ol", "section": "Procedure", "text": "Gradually stir in the powdered oats until smooth." }, { "line_type": "ol", "section": "Procedure", "text": "Add onions, carrots, beef, bay leaves and pepper. Cook until the meat and vegetables are tender." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "During the preparation of the soup, stirring is done after the fire has been turned off under the pot." } ], "title": "Quaker Oat Soup", "url": "https://en.wikibooks.org/wiki/Cookbook:Quaker_Oat_Soup" }

{ "infobox": { "category": "/wiki/Category:Swallow_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Quaker oat swallow is a Nigerian swallow made from Quaker brand rolled oats. The oats are ground into powder form and cooked." }, { "line_type": "ul", "section": "Ingredients", "text": "Water" }, { "line_type": "ul", "section": "Ingredients", "text": "Rolled oats, ground to a powder" }, { "line_type": "ol", "section": "Procedure", "text": "Bring the water to a boil in a pot." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the powdered oats until the mixture thickens. Continue stirring to prevent lumps." }, { "line_type": "ol", "section": "Procedure", "text": "Add a very small amount of water, and cook for 5 minutes on low heat. Adding too much water will make the mixture too soft." }, { "line_type": "ol", "section": "Procedure", "text": "Stir again to make sure the mixture is smooth." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from the heat and put in a wrapper." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with any soup of your choice." } ], "title": "Quaker Oat Swallow", "url": "https://en.wikibooks.org/wiki/Cookbook:Quaker_Oat_Swallow" }

{ "infobox": { "category": "/wiki/Category:Dessert_recipes", "difficulty": 3, "servings": "4", "time": "80 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Queen of puddings is a favourite English bread pudding served with an apricot glaze and a soft meringue topping." }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups milk" }, { "line_type": "ul", "section": "Ingredients", "text": "3 oz (½ cup / 85 g) white sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "Zest of 1 lemon" }, { "line_type": "ul", "section": "Ingredients", "text": "2 oz (4 Tbsp / 55 g) butter" }, { "line_type": "ul", "section": "Ingredients", "text": "6 oz (about 4 cups / 170 g) freshly-grated bread crumbs" }, { "line_type": "ul", "section": "Ingredients", "text": "4 eggs, separated" }, { "line_type": "ul", "section": "Ingredients", "text": "4 Tbsp raspberry jam, or jam of choice" }, { "line_type": "ul", "section": "Ingredients", "text": "2 Tbsp vanilla sugar" }, { "line_type": "ol", "section": "Procedure", "text": "Heat the milk, sugar, lemon zest and butter until just below the boil." }, { "line_type": "ol", "section": "Procedure", "text": "Pour onto the bread crumbs and allow the whole to cool slightly, about 10 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Beat the egg yolks and stir into the bread crumb and milk mixture." }, { "line_type": "ol", "section": "Procedure", "text": "Bake at 350°F (180°C) for 35 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from the oven and let cool for 10 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Spread the top with the warmed jam, being careful not to break the surface of the pudding." }, { "line_type": "ol", "section": "Procedure", "text": "Whip the egg whites with the vanilla sugar and a few drops of lemon juice until the mixture reaches soft peaks." }, { "line_type": "ol", "section": "Procedure", "text": "Spread the meringue over the top of the pudding. Return to the oven and bake for 15 minutes until the meringue has browned." }, { "line_type": "ol", "section": "Procedure", "text": "Serve as is or with crème anglaise." } ], "title": "Queen of Puddings", "url": "https://en.wikibooks.org/wiki/Cookbook:Queen_of_Puddings" }

{ "infobox": { "category": "/wiki/Category:Sauce_recipes", "difficulty": 2, "servings": null, "time": "40 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Queen's Sauce is a thick, creamy sauce for heart meals. This recipe is an interpreted method from the original recipe in Henry Hartshorne's the Household Cyclopedia.[1]" }, { "line_type": "ul", "section": "Ingredients", "text": "200 ml gravy" }, { "line_type": "ul", "section": "Ingredients", "text": "White breadcrumbs" }, { "line_type": "ul", "section": "Ingredients", "text": "50 g almonds, pounded" }, { "line_type": "ul", "section": "Ingredients", "text": "2 egg yolks" }, { "line_type": "ul", "section": "Ingredients", "text": "Fowl breast, roasted" }, { "line_type": "ul", "section": "Ingredients", "text": "200 ml cream" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tbsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tbsp pepper" }, { "line_type": "ol", "section": "Procedure", "text": "Place the gravy into a saucepan and simmer, stirring the breadcrumbs into it until thickened." }, { "line_type": "ol", "section": "Procedure", "text": "Add the almonds, egg yolks, fowl breast, and cream. Mix well until combined." }, { "line_type": "ol", "section": "Procedure", "text": "Place onto a simmer and add salt and pepper to serve." } ], "title": "Queen's Sauce (Hartshorne)", "url": "https://en.wikibooks.org/wiki/Cookbook:Queen%27s_Sauce_(Hartshorne)" }

{ "infobox": { "category": "/wiki/Category:Soup_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Queen's Soup, or Zuppa Regina di Riso, is a rice soup. One recipe is as follows." }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon ground rice" }, { "line_type": "ul", "section": "Ingredients", "text": "½ pint (285 ml) milk" }, { "line_type": "ul", "section": "Ingredients", "text": "1 oz (30 g) butter" }, { "line_type": "ul", "section": "Ingredients", "text": "Fowl (poultry) stock" }, { "line_type": "ul", "section": "Equipment", "text": "Saucepan" }, { "line_type": "ul", "section": "Equipment", "text": "Bain-marie" }, { "line_type": "ul", "section": "Equipment", "text": "Sieve" }, { "line_type": "ol", "section": "Procedure", "text": "Put the ground rice into a saucepan. Gradually add the milk." }, { "line_type": "ol", "section": "Procedure", "text": "Cook gently for 12 minutes in a bain-marie, stirring the whole time, until very smooth." }, { "line_type": "ol", "section": "Procedure", "text": "Add the butter, and pass through a sieve." }, { "line_type": "ol", "section": "Procedure", "text": "Mix the fowl stock, and serve immediately." }, { "line_type": "ul", "section": "References", "text": "This page incorporates text from the public domain cookbook The Cook's Decameron: A Study In Taste, Containing Over Two Hundred Recipes For Italian Dishes by Emily Waters." } ], "title": "Queens Soup", "url": "https://en.wikibooks.org/wiki/Cookbook:Queens_Soup" }

{ "infobox": { "category": "/wiki/Category:Sandwich_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Similar to a sandwich, the amount of ingredients for a quesadilla depends on how many you are serving and how big you want to make a particular quesadilla. Here are ingredients for one serving using the typical size of tortillas most commonly available in stores in the southwestern U.S. (and in many other areas and countries). Other locally available thin flat breads may work instead of work of tortillas, but please know, the tortillas are intended to be similar to a 'wrap' to allow the eating of the filling." }, { "line_type": "ul", "section": "Ingredients", "text": "2 flour tortillas, 6 inches (15 cm) in diameter" }, { "line_type": "ul", "section": "Ingredients", "text": "⅓ cup grated meltable cheese (preferably a Monterey Jack and cheddar blend or a Tex Mex blend)" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup filling (see options below)" }, { "line_type": "ul", "section": "Ingredients", "text": "Cooking spray" }, { "line_type": "ul", "section": "Ingredients", "text": "Salsa" }, { "line_type": "ul", "section": "Ingredients", "text": "Sarza criolla" }, { "line_type": "ul", "section": "Ingredients", "text": "Chile peppers" }, { "line_type": "ul", "section": "Ingredients", "text": "Chopped tomatoes and cilantro" }, { "line_type": "ul", "section": "Ingredients", "text": "Cooked meat or seafood" }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh spinach, washed and torn into small pieces" }, { "line_type": "ul", "section": "Ingredients", "text": "Canned black beans, rinsed and well drained" }, { "line_type": "ol", "section": "Procedure", "text": "Warm both tortillas in the microwave to the point of flexibility, keeping one warm." }, { "line_type": "ol", "section": "Procedure", "text": "Preheat a frying pan or griddle over medium-low heat. Grease with oil or cooking spray, and place one of the tortillas in the pan." }, { "line_type": "ol", "section": "Procedure", "text": "Sprinkle the shredded cheese over the tortilla." }, { "line_type": "ol", "section": "Procedure", "text": "Top the cheese with any combination of the fillings, ideally warmed and very well drained. Make sure they are evenly distributed across the tortilla." }, { "line_type": "ol", "section": "Procedure", "text": "Allow the cheese to melt. The tortilla may brown in spots but it should not be cooked to the point of changing color substantially." }, { "line_type": "ol", "section": "Procedure", "text": "Press the other tortilla over the top of the tortilla in the pan, making sure it sticks a bit." }, { "line_type": "ol", "section": "Procedure", "text": "Flip the quesadilla and allow to warm until it joins as a unit." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from pan and cut in eight wedges." }, { "line_type": "ol", "section": "Procedure", "text": "Eat immediately, or remove to a fairly low-temperature 'keep warm' area, below the melting temperature of the cheese." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Quesadillas are not usually not very good re-heated." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "In some regions of Mexico a quesadilla is a simple corn tortilla with cheese, non-fried." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "One traditional quesadilla filling consists of grilled chicken, beef, or pork, finely minced, sprinkled with a teaspoon of finely minced onion and half of teaspoon of cilantro, with a small amount of some lime squeezed on top." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Corn tortillas can be used in a pinch at home, but they may not hold together or work as well as flour tortillas." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "See Crab Quesadillas with Mango Salsa for a variation." } ], "title": "Quesadilla", "url": "https://en.wikibooks.org/wiki/Cookbook:Quesadilla" }

{ "infobox": { "category": "/wiki/Category:French_recipes", "difficulty": 2, "servings": "6", "time": "75 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "A quiche is a baked, unsweetened custard pie, often made with savory fillings. Originally served in Germany, quiche was adopted by neighboring France and is now considered a traditional French dish. The French (and now English) word quiche comes from a dialectal form (Küchle) of the German word for cake (Kuchen). Quiche became popular in Britain after World War II and in the United States during the 1960s and 70s." }, { "line_type": "ul", "section": "Ingredients", "text": "5 eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "1 ⅓ cup (320 ml) cream (approximately 30% fat)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon chopped fresh tarragon" }, { "line_type": "ul", "section": "Ingredients", "text": "1 dash ground nutmeg" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ teaspoon salt" }, { "line_type": "ul", "section": "Ingredients", "text": "⅛ teaspoon ground pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "1 prepared frozen pie crust" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ cup (180 ml) freshly-grated Swiss cheese" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat oven to 375°F (190°C)." }, { "line_type": "ol", "section": "Procedure", "text": "Place the eggs, cream, tarragon, nutmeg, salt, and pepper in a blender; blend as briefly as possible until they form a homogeneous mixture." }, { "line_type": "ol", "section": "Procedure", "text": "In the pie crust, create alternating layers of the shredded cheese and the mixture from the blender until the crust is full." }, { "line_type": "ol", "section": "Procedure", "text": "Bake the quiche for 35–40 minutes; a toothpick or fork inserted into its middle should come out \"clean\"." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the quiche from the oven, and let it cool for at least 20 minutes before serving." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Use nutmeg sparingly." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Fresh tarragon will be better than dried tarragon." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Placing a very hot pan in under the quiche will give it greater volume." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Try making quiches with sautéed onions, sautéed broccoli, and shredded sharp cheddar cheese; feel free to experiment." }, { "line_type": "ul", "section": "Warnings", "text": "The quiche mixture may drip over the edge of the pie crust while cooking; place it on a cookie sheet or place foil on the oven rack below it." }, { "line_type": "ul", "section": "Warnings", "text": "The quiche will continue to cook after it is removed from the oven; be careful not to overcook it or cut it before it has had a chance to set." }, { "line_type": "ul", "section": "Warnings", "text": "Half-and-half (cream with approximately 12% fat) can be substituted for regular cream to make this dish less fattening; however, be cautious of using milk because low-fat dairy products curdle more easily." } ], "title": "Quiche", "url": "https://en.wikibooks.org/wiki/Cookbook:Quiche" }

{ "infobox": { "category": "/wiki/Category:Cake_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 stick butter or margarine" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup light brown sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 can pineapple rings" }, { "line_type": "ul", "section": "Ingredients", "text": "8–12 maraschino cherries" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup crushed pecans (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 box yellow cake mix" }, { "line_type": "ol", "section": "Procedure", "text": "In a 9 x 13-inch pan, melt the butter or margarine. Add the light brown sugar, and allow to melt." }, { "line_type": "ol", "section": "Procedure", "text": "Arrange pineapple slices in the pan, and place a maraschino cherry in each of the holes in the pineapple rings. Sprinkle the crushed pecans over the pineapple slices." }, { "line_type": "ol", "section": "Procedure", "text": "Prepare the yellow cake mix as printed on the box, replacing some of the water with pineapple juice." }, { "line_type": "ol", "section": "Procedure", "text": "Pour cake batter over brown sugar and pineapple." }, { "line_type": "ol", "section": "Procedure", "text": "Bake according to the directions, until an inserted toothpick comes out clean." }, { "line_type": "ol", "section": "Procedure", "text": "Loosen cake around the edges, place a plate or serving tray over the cake, and turn the cake over." }, { "line_type": "ol", "section": "Procedure", "text": "Allow to cool before serving." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The Cookbook has other pineapple upside-down cake recipes." } ], "title": "Quick and Delicious Pineapple Upside-Down Cake", "url": "https://en.wikibooks.org/wiki/Cookbook:Quick_and_Delicious_Pineapple_Upside-Down_Cake" }

{ "infobox": { "category": "/wiki/Category:Beef_recipes", "difficulty": 2, "servings": "6", "time": "45 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "This meal takes roughly 45 minutes to make and yields great left-overs." }, { "line_type": "ul", "section": "Ingredients", "text": "2 packages (around 1.5–2 lb / 750–1000 g) bite-size beef" }, { "line_type": "ul", "section": "Ingredients", "text": "1 can (8 oz / 250 g) cream of mushroom soup" }, { "line_type": "ul", "section": "Ingredients", "text": "½ can (4 oz / 125 ml) beef broth" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tub (8 oz / 250 g) sour cream" }, { "line_type": "ul", "section": "Ingredients", "text": "1 bag (16 oz / 500 g) egg noodles" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper to taste" }, { "line_type": "ol", "section": "Procedure", "text": "Cook egg noodles in a large pot according to directions." }, { "line_type": "ol", "section": "Procedure", "text": "While egg noodles cook, season the beef with salt and pepper and brown the meat in a skillet unless it is already cooked. Low and slow makes a tender product. If meat is already cooked, heat the meat in the microwave or in a skillet." }, { "line_type": "ol", "section": "Procedure", "text": "Drain egg noodles." }, { "line_type": "ol", "section": "Procedure", "text": "Mix cream of mushroom soup, beef broth, and sour cream in the pot used for the egg noodles. Season the sauce with salt and pepper keeping in mind that many of the ingredients contain plenty of salt." }, { "line_type": "ol", "section": "Procedure", "text": "Add noodle mixture with beef and serve." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Pre-cut stew meat is preferred for the beef. Left-over steaks cut into pieces work well. Ground beef browned in a skillet can also work if you have it around." } ], "title": "Quick and Easy Beef Stroganoff", "url": "https://en.wikibooks.org/wiki/Cookbook:Quick_and_Easy_Beef_Stroganoff" }

{ "infobox": { "category": "/wiki/Category:Dip_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "10 oz (280 g) stewed tomatoes with green chiles" }, { "line_type": "ul", "section": "Ingredients", "text": "1 small onion, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1 lb (450 g) Velveeta cheese, cubed" }, { "line_type": "ul", "section": "Ingredients", "text": "0.5 lb (225 g) monterey jack cheese, grated" }, { "line_type": "ol", "section": "Procedure", "text": "In small pan, heat undrained tomatoes and onion, cooking until the juice is gone." }, { "line_type": "ol", "section": "Procedure", "text": "While tomatoes are cooking, place Velveeta in microwave-safe bowl and melt in microwave. Add monterrey jack cheese and melt mixture using 50% power." }, { "line_type": "ol", "section": "Procedure", "text": "Add tomato mixture to cheese mixture." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Can also be made using crock pot." } ], "title": "Quick and Easy Queso Dip", "url": "https://en.wikibooks.org/wiki/Cookbook:Quick_and_Easy_Queso_Dip" }

{ "infobox": { "category": "/wiki/Category:Pasta_recipes", "difficulty": 1, "servings": "8", "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 pound ground beef, crumbled" }, { "line_type": "ul", "section": "Ingredients", "text": "1 medium onion, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons Italian Seasoning" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pound pasta, such as rigatoni or penne, cooked al dente" }, { "line_type": "ul", "section": "Ingredients", "text": "32 ounce jar or can of your favorite spaghetti sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "Cooking spray" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups shredded mozzarella cheese" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat oven to 350°F." }, { "line_type": "ol", "section": "Procedure", "text": "Cook beef and onion in a large skillet until meat is lightly browned. Drain and sprinkle with Italian Seasoning." }, { "line_type": "ol", "section": "Procedure", "text": "In a large bowl, combine meat mixture and spaghetti sauce and mix well. Add cooked pasta and mix well." }, { "line_type": "ol", "section": "Procedure", "text": "Spray large baking dish with cooking spray." }, { "line_type": "ol", "section": "Procedure", "text": "Pat meat-pasta mixture level in baking pan." }, { "line_type": "ol", "section": "Procedure", "text": "Sprinkle mozzarella cheese over top." }, { "line_type": "ol", "section": "Procedure", "text": "Cover with aluminium foil, and bake in oven 20 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Remove foil, and bake uncovered another 10 minutes." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The baking dish should be large enough to have contents in 1–2 inch layer." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Don't overcook, or pasta will absorb too much liquid and get soggy." } ], "title": "Quick Baked Beef-Pasta Dish", "url": "https://en.wikibooks.org/wiki/Cookbook:Quick_Baked_Beef-Pasta_Dish" }

{ "infobox": { "category": "/wiki/Category:Beverage_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "This recipe is quicker than traditional sima, optimized for simplicity and short preparation time, makes it easier to try making sima: the only equipment needed are a 3 litre open container (a saucepan or small bucket perhaps), a 2 litre soda bottle and a funnel. The result is still undoubtably sima." }, { "line_type": "p", "section": null, "text": "Making 2 litres at a time is very fast and a good way to practice without fear of losing a large batch to an error. On the first day it takes only about as long as it takes for the water to boil, and on the second day the bottling can be done in five minutes. Making a new small batch every 2–3 days lets you drink fresh sima daily without worrying about it spoiling, and takes hardly any time at all." }, { "line_type": "ul", "section": "Ingredients", "text": "250 g brown sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 lemon, juiced" }, { "line_type": "ul", "section": "Ingredients", "text": "Small amount of dry yeast" }, { "line_type": "ul", "section": "Ingredients", "text": "Raisins (optional)" }, { "line_type": "ol", "section": "Procedure", "text": "Boil 1–2 litres water." }, { "line_type": "ol", "section": "Procedure", "text": "While the water is boiling, wash a 3-liter container and squeeze the juice from the lemon into a glass." }, { "line_type": "ol", "section": "Procedure", "text": "Set aside 1 litre of hot water for the sima. Rinse the container with the rest to sterilize it." }, { "line_type": "ol", "section": "Procedure", "text": "Put sugar and lemon juice into the container." }, { "line_type": "ol", "section": "Procedure", "text": "Pour 1 litre hot water onto the sugar and lemon juice and mix until sugar dissolves." }, { "line_type": "ol", "section": "Procedure", "text": "Add 1 litre cold water." }, { "line_type": "ol", "section": "Procedure", "text": "Add a very small amount of yeast (up to ¼ teaspoon)." }, { "line_type": "ol", "section": "Procedure", "text": "Let it stand overnight." }, { "line_type": "ol", "section": "Procedure", "text": "Wash a 2 litre soda bottle and rinse it with boiling water." }, { "line_type": "ol", "section": "Procedure", "text": "Add 1 teaspoon sugar into the bottle and a few raisins if you want to." }, { "line_type": "ol", "section": "Procedure", "text": "Pour the sima into the bottle with a funnel." }, { "line_type": "ol", "section": "Procedure", "text": "Leave in a dark place in room temperature for 2 days." }, { "line_type": "ol", "section": "Procedure", "text": "Move the bottle into the refrigerator; the sima is ready." } ], "title": "Quick Finnish Lemon Mead (Sima)", "url": "https://en.wikibooks.org/wiki/Cookbook:Quick_Finnish_Lemon_Mead_(Sima)" }

{ "infobox": { "category": "/wiki/Category:Dip_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "This recipe is great if you have the ripe avocados because you can make it in about five minutes." }, { "line_type": "ul", "section": "Ingredients", "text": "3–4 ripe avocados" }, { "line_type": "ul", "section": "Ingredients", "text": "Juice of ½ lime" }, { "line_type": "ul", "section": "Ingredients", "text": "Mild store-bought salsa" }, { "line_type": "ol", "section": "Procedure", "text": "Peel, seed, and mash the avocados." }, { "line_type": "ol", "section": "Procedure", "text": "Add the lime juice." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in salsa to taste." }, { "line_type": "ol", "section": "Procedure", "text": "Serve immediately." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "For fancier version, make your own pico de gallo for use instead of store-bought salsa." } ], "title": "Quick Guacamole I", "url": "https://en.wikibooks.org/wiki/Cookbook:Quick_Guacamole_I" }

{ "infobox": { "category": "/wiki/Category:Dip_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "This is a rather simple recipe, needing only avocado, lime, dried chili and salt." }, { "line_type": "ul", "section": "Ingredients", "text": "1 ripe avocado" }, { "line_type": "ul", "section": "Ingredients", "text": "½ lime, juiced" }, { "line_type": "ul", "section": "Ingredients", "text": "Red pepper flakes to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ol", "section": "Procedure", "text": "Peel the avocado and pit it, then slice the avocado into small chunks, around a centimeter or ½-inch per side." }, { "line_type": "ol", "section": "Procedure", "text": "Add the lime juice, some salt, and a moderate amount of red pepper to the avocado chunks. Stir until blended." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Err on the side of adding too little spice; it's easy to add more, but too much makes the guacamole really scorch." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Fresh hot peppers also work well instead of the red pepper flakes. If used, slice them finely." } ], "title": "Quick Guacamole II", "url": "https://en.wikibooks.org/wiki/Cookbook:Quick_Guacamole_II" }

{ "infobox": { "category": "/wiki/Category:Bread_recipes", "difficulty": 2, "servings": "12", "time": "1 hour" }, "text_lines": [ { "line_type": "ol", "section": "Procedure", "text": "Preheat oven to 375°F." }, { "line_type": "ol", "section": "Procedure", "text": "Butter a 9x5-inch loaf pan; set aside." }, { "line_type": "ol", "section": "Procedure", "text": "In a large mixing bowl, combine white whole wheat flour, all-purpose flour, baking powder, salt and baking soda; set aside." }, { "line_type": "ol", "section": "Procedure", "text": "In a medium bowl, combine oats, yogurt, egg, oil and honey, then stir in milk until combined." }, { "line_type": "ol", "section": "Procedure", "text": "Pour oat mixture over flour mixture and gently stir until just combined and flour is no longer visible." }, { "line_type": "ol", "section": "Procedure", "text": "Scrape batter into prepared pan and smooth the top." }, { "line_type": "ol", "section": "Procedure", "text": "Bake 40–50 minutes, until a wood pick tests clean." }, { "line_type": "ol", "section": "Procedure", "text": "During the last few minutes of baking, tent with foil to prevent over-browning if needed." }, { "line_type": "ol", "section": "Procedure", "text": "Let bread stand in the pan 15 minutes, then turn out onto a cooling rack to cool." }, { "line_type": "ol", "section": "Procedure", "text": "Serve slightly warm." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "One manufacturer of white whole wheat flour is King Arthur brand." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "To avoid compacting the flour while measuring it, spoon the flour into the measuring cup instead of digging it down into the flour. Then run a flat knife over the top edge of the cup to scrape off the excess." }, { "line_type": "p", "section": "References", "text": "" } ], "title": "Quick Oat Bread", "url": "https://en.wikibooks.org/wiki/Cookbook:Quick_Oat_Bread" }

{ "infobox": { "category": "/wiki/Category:Dough_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Flaky pastry is also known as \"Quick Puff Pastry\"." }, { "line_type": "ul", "section": "Ingredients", "text": "460 g butter, divided into four equal portions" }, { "line_type": "ul", "section": "Ingredients", "text": "460 g all-purpose flour" }, { "line_type": "ol", "section": "Procedure", "text": "Sift the flour into a bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Cut one portion of butter into the flour until it becomes crumbly." }, { "line_type": "ol", "section": "Procedure", "text": "Add cold water, as needed, to make a dough." }, { "line_type": "ol", "section": "Procedure", "text": "Lightly dust kneading board and rolling pin with flour. Roll dough until it is approximately 0.5 cm thick." }, { "line_type": "ol", "section": "Procedure", "text": "Cut (smear) another portion of butter into the pastry. Fold pastry into quarters. Roll pastry back to 0.5 cm thickness. Repeat this step until there is no butter left." }, { "line_type": "ol", "section": "Procedure", "text": "Draw a sheet of plastic food wrap large enough to cover one side of the flattened pastry. Invert the kneading board." }, { "line_type": "ol", "section": "Procedure", "text": "Cover the other side with another sheet of plastic food wrap. Gently roll the pastry into a cylindrical shape." }, { "line_type": "ol", "section": "Procedure", "text": "Store in refrigerator until needed for use. Keeps well for a week or 6 months in freezer." } ], "title": "Quick Puff Pastry", "url": "https://en.wikibooks.org/wiki/Cookbook:Quick_Puff_Pastry" }

{ "infobox": { "category": "/wiki/Category:Rice_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "When really pressed for time, the following recipe will produce a reasonable semblance of risotto within ten minutes." }, { "line_type": "ul", "section": "Ingredients", "text": "Stock" }, { "line_type": "ul", "section": "Ingredients", "text": "Butter" }, { "line_type": "ul", "section": "Ingredients", "text": "Arborio or other risotto rice" }, { "line_type": "ul", "section": "Ingredients", "text": "Seasonings, as desired" }, { "line_type": "ol", "section": "Procedure", "text": "Place a pot over strong heat and pour in the stock to boil. You will need twice as much stock as the rice to be cooked (e.g. 2 cups of stock for 1 cup of dry rice)." }, { "line_type": "ol", "section": "Procedure", "text": "Place a second pot over strong heat and drop in some butter." }, { "line_type": "ol", "section": "Procedure", "text": "Once the butter in the first pot has melted, pour in the rice and start sautéing it, stirring continuously with a wooden spoon. The butter will soon start to froth. Extra seasonings can also be added at this point." }, { "line_type": "ol", "section": "Procedure", "text": "By this time, the stock will have started boiling. Pour it into the pot with the rice (caution: this produces hot steam suddenly), stir well to make sure that no rice has stuck on the inside of the pot, cover the pot, and switch off the heat." }, { "line_type": "ol", "section": "Procedure", "text": "Leave alone for 5–7 minutes, then serve." } ], "title": "Quick Risotto", "url": "https://en.wikibooks.org/wiki/Cookbook:Quick_Risotto" }

{ "infobox": { "category": "/wiki/Category:Beverage_recipes", "difficulty": 1, "servings": null, "time": "5 minutes" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "7 cups (1.7 liters/1.8 quarts) cold carbonated water" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (225 grams/7.9 ounces) granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 package of lemonade-flavored Kool-Aid, or similar powdered drink mix" }, { "line_type": "ol", "section": "Procedure", "text": "Pour the carbonated water into a 2-quart pitcher." }, { "line_type": "ol", "section": "Procedure", "text": "Add sugar and Kool-Aid or drink mix. Stir thoroughly." }, { "line_type": "ol", "section": "Procedure", "text": "Serve chilled over ice, if desired." } ], "title": "Quick Sparkling Lemonade", "url": "https://en.wikibooks.org/wiki/Cookbook:Quick_Sparkling_Lemonade" }

{ "infobox": { "category": "/wiki/Category:Soup_recipes", "difficulty": 1, "servings": "2", "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "2 packages ramen or udon noodles with flavoring mix" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tomatoes, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "2 sausages" }, { "line_type": "ul", "section": "Ingredients", "text": "½ medium onion, chopped" }, { "line_type": "ol", "section": "Procedure", "text": "Bring 1.5 liters of water to a boil." }, { "line_type": "ol", "section": "Procedure", "text": "Add noodles to to boiling water with one of flavoring packets." }, { "line_type": "ol", "section": "Procedure", "text": "Add chopped tomatoes and sausages. Boil for 5 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Add chopped onion and serve." } ], "title": "Quick Tomato Noodle Soup", "url": "https://en.wikibooks.org/wiki/Cookbook:Quick_Tomato_Noodle_Soup" }

{ "infobox": { "category": "/wiki/Category:Pudding_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "This quince pudding recipe originates from the 1881 Household Cyclopedia." }, { "line_type": "ul", "section": "Ingredients", "text": "Quinces" }, { "line_type": "ul", "section": "Ingredients", "text": "Sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "Ground ginger" }, { "line_type": "ul", "section": "Ingredients", "text": "Ground cinnamon" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pint cream" }, { "line_type": "ul", "section": "Ingredients", "text": "3–4 ea. egg yolks" }, { "line_type": "ol", "section": "Procedure", "text": "Scald quinces until tender." }, { "line_type": "ol", "section": "Procedure", "text": "Skin them and scrape the pulp into a mixing bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Blend the pulp with sugar until very sweet. Add ginger and cinnamon to taste." }, { "line_type": "ol", "section": "Procedure", "text": "Combine the cream and eggs. Stir this into the quince pulp until thick." }, { "line_type": "ol", "section": "Procedure", "text": "Butter a pudding-pan or other baking dish. Pour in the quince-cream mixture." }, { "line_type": "ol", "section": "Procedure", "text": "Bake until firm but still slightly wobbly in the centre. Remove from oven and leave till set." }, { "line_type": "ul", "section": "References", "text": "This page incorporates text from the public domain cookbook Household Cyclopedia by Henry Hartshorne." } ], "title": "Quince Pudding", "url": "https://en.wikibooks.org/wiki/Cookbook:Quince_Pudding" }

{ "infobox": { "category": "/wiki/Category:Quinoa_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 cup quinoa" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups water" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pinch salt" }, { "line_type": "ol", "section": "Preparation", "text": "Place quinoa in a bowl and cover completely with water. Soak for 3–4 hours, then discard the water. Replace with fresh water and soak for another hour or so. Drain again." }, { "line_type": "ol", "section": "Preparation", "text": "Combine the drained quinoa with the 2 cups water and pinch of salt in a pot. Bring to a boil." }, { "line_type": "ol", "section": "Preparation", "text": "Lower the heat, and simmer on the lowest heat setting for 16–18 minutes." }, { "line_type": "ol", "section": "Preparation", "text": "Remove from the heat and let rest for 5 minutes." } ], "title": "Quinoa (Cooked)", "url": "https://en.wikibooks.org/wiki/Cookbook:Quinoa_(Cooked)" }

{ "infobox": { "category": "/wiki/Category:Salad_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Originally posted to Foodista by user Simmer + Sauce. Foodista recipes are released under a CC-BY license." }, { "line_type": "ul", "section": "Ingredients", "text": "3 tablespoons lightly roasted creamy peanut butter" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons tamari" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tablespoons rice vinegar" }, { "line_type": "ul", "section": "Ingredients", "text": "3 teaspoons tossed sesame oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon freshly squeezed lime juice" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon chili garlic sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon cold water" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup roasted and salted peanuts, roughly chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup cooked black quinoa, cooled" }, { "line_type": "ul", "section": "Ingredients", "text": "3 cups shredded purple cabbage" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ cup shredded carrots" }, { "line_type": "ul", "section": "Ingredients", "text": "3 scallions, thinly sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "6 mini red bell peppers, thinly sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup loosely packed cilantro leaves" }, { "line_type": "ol", "section": "Procedure", "text": "In a small mixing bowl add the peanut butter, tamari, rice vinegar, sesame oil, lime juice, chili sauce and water." }, { "line_type": "ol", "section": "Procedure", "text": "Whisk the dressing until well incorporated." }, { "line_type": "ol", "section": "Procedure", "text": "Cook the quinoa per the package instructions and cool. Set aside." }, { "line_type": "ol", "section": "Procedure", "text": "In a large mixing bowl add the cabbage, carrots, scallions, red peppers and cilantro leaves. Using your hands, lightly toss and set aside." }, { "line_type": "ol", "section": "Procedure", "text": "To serve, mix in the cooled, cooked quinoa with the vegetable mixture the and chopped peanuts. Drizzle with the peanut dressing and gently toss to incorporate. Serve immediately." } ], "title": "Quinoa Vegetable Slaw With Peanut Dressing (Gluten-Free)", "url": "https://en.wikibooks.org/wiki/Cookbook:Quinoa_Vegetable_Slaw_With_Peanut_Dressing_(Gluten-Free)" }

{ "infobox": { "category": "/wiki/Category:Quinoa_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "½ cup sliced carrots" }, { "line_type": "ul", "section": "Ingredients", "text": "3 scallions, thinly sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup shiitake mushrooms, sliced (can substitute slightly crushed oyster mushrooms)" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups cooked adzuki beans, drained" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup washed quinoa" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups vegetable broth" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper" }, { "line_type": "ol", "section": "Procedure", "text": "Sauté vegetables until tender." }, { "line_type": "ol", "section": "Procedure", "text": "Add broth, beans and quinoa. Bring to a boil." }, { "line_type": "ol", "section": "Procedure", "text": "Reduce heat to low and simmer for about 20 minutes, until liquid evaporates." }, { "line_type": "ol", "section": "Procedure", "text": "Add salt and pepper and mix with a fork or wooden spoon." } ], "title": "Quinoa, Shiitake Mushrooms and Adzuki Beans", "url": "https://en.wikibooks.org/wiki/Cookbook:Quinoa,_Shiitake_Mushrooms_and_Adzuki_Beans" }

{ "infobox": { "category": "/wiki/Category:Sandwich_recipes", "difficulty": 1, "servings": "1", "time": "10 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "" }, { "line_type": "p", "section": null, "text": "Dubbed the \"VDP QE Quornpitta\", this pitta is prepared with Quorn and is suitable for vegetarians. The contributing author noted the following anecdote:" }, { "line_type": "blockquote", "section": null, "text": "I first came up to the idea of the pitta as I found that chopped-up Quorn pieces available from supermarkets taste (after microwaving without additives) quite bad. After adding ketchup, it tasted way better, so I started thinking and experimenting and finally came up with blending tomato paste, vinegar, garlic and some red peppers (similar to a regular taco-mix). This sauce I made is however not made with sugar and not greasy (unlike ketchup). I added the whole in a pitta, as this is widely available (you may use other oven-baked breads too). As certain nutritionist organisations have their own version of pitta too to include in their diets, and as the ingredients used here are even better in quality." }, { "line_type": "ul", "section": "Ingredients", "text": "1–1½ teaspoons red pepper flakes" }, { "line_type": "ul", "section": "Ingredients", "text": "1 can (240 g) tomato paste (double concentrate)" }, { "line_type": "ul", "section": "Ingredients", "text": "2 shallots or 1 large onion, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ teaspoon garlic powder" }, { "line_type": "ul", "section": "Ingredients", "text": "4 tablespoons white vinegar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon salt (or to taste)" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon dried oregano or several stalks of fresh oregano (or to taste)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon ground cumin (or to taste)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon of ground black cardamom" }, { "line_type": "ul", "section": "Ingredients", "text": "Pita bread" }, { "line_type": "ul", "section": "Ingredients", "text": "Quorn" }, { "line_type": "ol", "section": "Procedure", "text": "Combine the ingredients for the sauce, and make sure it's completely smooth." }, { "line_type": "ol", "section": "Procedure", "text": "Microwave the sauce for 2 minutes. Stir the sauce, make sure its not dried out (add some vinegar if too dry), and microwave for 2 minutes more. The sauce can be then set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Microwave the Quorn for 1–2 minutes. Combine sauce and Quorn, and make sure it's smooth—that the whole should look like a paste rather than meat. Microwave again for 2 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Prepare the pitta as indicated or use as is. Put the Quorn mixture inside the pitta." }, { "line_type": "ol", "section": "Procedure", "text": "Serve." } ], "title": "Quorn Pitta", "url": "https://en.wikibooks.org/wiki/Cookbook:Quorn_Pitta" }

{ "infobox": { "category": "/wiki/Category:Meat_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 rabbit" }, { "line_type": "ul", "section": "Ingredients", "text": "Onions, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Carrots, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1–2 ea. St. Sixtus 8 degree abbey beer" }, { "line_type": "ul", "section": "Ingredients", "text": "Prepared mustard" }, { "line_type": "ul", "section": "Ingredients", "text": "2 slices of old bread" }, { "line_type": "ol", "section": "Procedure", "text": "Divide the rabbit into practical pieces." }, { "line_type": "ol", "section": "Procedure", "text": "Cook the onions and carrots in a large pot until colored." }, { "line_type": "ol", "section": "Procedure", "text": "Add the portions of rabbit to the pot, and sear the meat." }, { "line_type": "ol", "section": "Procedure", "text": "Add the 1–2 beers depending on the size of your pot and how big the rabbit was. The rabbit does not need to be completely submerged." }, { "line_type": "ol", "section": "Procedure", "text": "Spread mustard onto the sliced bread, and lay those on top of the mixture. Seal the pot with aluminum foil and a lid." }, { "line_type": "ol", "section": "Procedure", "text": "Stew for several (2–3) hours over low heat." }, { "line_type": "ol", "section": "Procedure", "text": "Cool the stew and serve it the following day." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Do take care to check the stew from time to time, and stir to avoid burning things." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Do not serve the same day—leave it to cool overnight, and serve the next day." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You can also freeze it. Like most stews, it will taste even better when you defrost it." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "It can be served with mashed potatoes and the onions and carrots from the stew." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "One might consider using a pressure cooker, but those are usually quite tall for this recipe. It might work better with a big diameter pot, that's not too tall, hence the foil and lid recommendation. Besides, a pressure cooker will cook too fast, which is not ideal for a stew." } ], "title": "Rabbit with Abbey Beer (Konijn met Paterbier)", "url": "https://en.wikibooks.org/wiki/Cookbook:Rabbit_with_Abbey_Beer_(Konijn_met_Paterbier)" }

{ "infobox": { "category": "/wiki/Category:Polish_recipes", "difficulty": 2, "servings": "3", "time": "15 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Racuszki are pancakes made from batter fried on a hot griddle or a pan. They are a traditional Polish dish, but they exist in several variations in many different local cuisines, such as Danish [1]. Usually the form varies from small pancakes or something akin to donuts, and the filling can change as well (e.g. apple and cinnamon, raisins, etc.)." }, { "line_type": "ul", "section": "Ingredients", "text": "1 L sour milk or cultured buttermilk" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup white flour" }, { "line_type": "ul", "section": "Ingredients", "text": "1½ tsp baking soda" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pinch salt" }, { "line_type": "ul", "section": "Ingredients", "text": "2 eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "1 kg apples (optional), sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp ground cinnamon (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup raisins (optional)" }, { "line_type": "ol", "section": "Procedure", "text": "In large bowl, mix the baking soda, salt, and flour together well." }, { "line_type": "ol", "section": "Procedure", "text": "Add sour milk and eggs, and mix until smooth." }, { "line_type": "ol", "section": "Procedure", "text": "Pour small ladlefuls of the mixture into a non-stick pan, one at a time OR dip slices of peeled apples in batter and put them in the pan." }, { "line_type": "ol", "section": "Procedure", "text": "Cook until the edges are dry. Turn; cook until golden." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Serve with sugar, butter, maple syrup, melted chocolate, or jam. Sugar is traditional, and some people eat them without toppings." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Racuszki do not store well." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Use yogurt or cultured buttermilk if you do not have sour milk, but do not replace it with normal milk." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Cooking apples are preferred, if using." } ], "title": "Racuszki (Polish Pancakes)", "url": "https://en.wikibooks.org/wiki/Cookbook:Racuszki_(Polish_Pancakes)" }

{ "infobox": { "category": "/wiki/Category:Vegetarian_recipes", "difficulty": null, "servings": "6–8", "time": "2 hours, plus cooling time" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Radish pie is a savory pie suitable for a vegetarian diet. Radishes, fresh goat cheese, and walnuts give the pie a unique taste, which is most flavorful when served cold." }, { "line_type": "ul", "section": "Ingredients", "text": "1–2 bunches red radishes" }, { "line_type": "ul", "section": "Ingredients", "text": "1–2 tbsp olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup (60 ml) butter, divided" }, { "line_type": "ul", "section": "Ingredients", "text": "8 oz (227 g) phyllo dough" }, { "line_type": "ul", "section": "Ingredients", "text": "1 red onion, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp dry sherry wine" }, { "line_type": "ul", "section": "Ingredients", "text": "2 large eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "1 yolk" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ cup (177 ml) heavy cream" }, { "line_type": "ul", "section": "Ingredients", "text": "4 oz (113 g) fresh goat cheese" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ cup (177 ml) broken walnut pieces" }, { "line_type": "ul", "section": "Ingredients", "text": "⅓ cup (80 ml) fresh Italian parsley" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat oven to 350°F (175°C)." }, { "line_type": "ol", "section": "Procedure", "text": "Wash the radishes well, remove and discard tops. Put radishes into a small baking dish and drizzle with olive oil. Bake for about an hour. Let them cool and then cut into small cubes." }, { "line_type": "ol", "section": "Procedure", "text": "Use half the butter to grease a pie pan, and then line it with pieces of phyllo dough, covering the pan evenly. Tuck any stray bits under to make a nice edge." }, { "line_type": "ol", "section": "Procedure", "text": "Heat the remaining butter in a large pan and sauté the onion in it for about 5 minutes. Add the wine and diced radishes, then cook for another minute. Remove from heat and pour into the pastry shell." }, { "line_type": "ol", "section": "Procedure", "text": "In a bowl, mix together the eggs and cream, and then pour over the vegetables in the pie crust. Crumble the goat cheese over the cream." }, { "line_type": "ol", "section": "Procedure", "text": "Bake the pie in a preheated oven at aforementioned temperature for 20 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Add the walnuts and bake for another 15–20 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the pie from the oven and top it with the chopped parsley." }, { "line_type": "ol", "section": "Procedure", "text": "Let cool completely before serving." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Use fewer radishes for milder taste, or add more according to your own taste." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The radishes can be baked the day before and then refrigerated until you make the pie." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "For a professional look, garnish each serving with a sprig of parsley." } ], "title": "Radish Pie", "url": "https://en.wikibooks.org/wiki/Cookbook:Radish_Pie" }

{ "infobox": { "category": "/wiki/Category:Stew_recipes", "difficulty": 3, "servings": "3–4", "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Radish stew dates back to at least the 4th century when a recipe appeared in the Roman cookery book Cnecht. It is a simple and inexpensive dish, and is said to calm an upset stomach." }, { "line_type": "ul", "section": "Ingredients", "text": "¼ pound red radish, cut in 1-inch strips, or about 5–6 slices" }, { "line_type": "ul", "section": "Ingredients", "text": "1 large onion, cut in 1-inch chunks" }, { "line_type": "ul", "section": "Ingredients", "text": "4–6 green onions, sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "1½ tablespoons flour" }, { "line_type": "ul", "section": "Ingredients", "text": "2 bay leaves" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon dried leaf thyme" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup dry white wine" }, { "line_type": "ul", "section": "Ingredients", "text": "3 pounds non-red radish, cut in 1-inch chunks (red, yellow, or variety)" }, { "line_type": "ul", "section": "Ingredients", "text": "3 cups chicken broth" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ teaspoon pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Sweet ground paprika (optional)" }, { "line_type": "ol", "section": "Procedure", "text": "In a large saucepan or Dutch oven, cook the radish until crisp." }, { "line_type": "ol", "section": "Procedure", "text": "Add onions and cook until they soften somewhat, about 4–5 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Sprinkle flour over the onions, add bay leaves and thyme, and increase the heat to high." }, { "line_type": "ol", "section": "Procedure", "text": "Pour in wine and stir to loosen brown bits from the bottom of the pan. Cook for about 2 minutes, or until wine has evaporated." }, { "line_type": "ol", "section": "Procedure", "text": "Add non-red radishes, broth, and pepper. Cover and bring to a boil." }, { "line_type": "ol", "section": "Procedure", "text": "Reduce heat to medium low and simmer until radishes are tender, about 45–60 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Sprinkle with paprika, if desired. Taste and adjust seasonings." }, { "line_type": "ol", "section": "Procedure", "text": "Remove bay leaves before serving." } ], "title": "Radish Stew", "url": "https://en.wikibooks.org/wiki/Cookbook:Radish_Stew" }

{ "infobox": { "category": "/wiki/Category:Vegetarian_recipes", "difficulty": 3, "servings": "6–8", "time": "60 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Radish tart is a tasty and colorful pie, best served hot from the oven. Fresh red radishes and yellow cheese give this pretty pie an interesting look and taste." }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup all-purpose flour" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup cold butter" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (4 oz) shredded Edam, Gouda, or Gruyere cheese, divided (Cheddar is also acceptable)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup heavy cream, divided" }, { "line_type": "ul", "section": "Ingredients", "text": "4 egg yolks" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ tsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "½–1 small bunch of red radishes" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat oven to 425°F (220°C)." }, { "line_type": "ol", "section": "Procedure", "text": "Sift and measure flour into a bowl. Cut in the butter until the particles are coarse. Stir in half of the cheese. Pour in ¼ cup of the cream; toss the mixture with a fork until all parts are moistened." }, { "line_type": "ol", "section": "Procedure", "text": "Turn the dough into a 9-inch round pie pan. With floured fingers, press the mixture into the bottom and sides of the pan, then prick the shell with a floured fork." }, { "line_type": "ol", "section": "Procedure", "text": "Bake the pie shell for 10–12 minutes. The sides will slip down a little during baking. Cool on a wire rack." }, { "line_type": "ol", "section": "Procedure", "text": "Lower the oven temperature to 375°F (190°C)." }, { "line_type": "ol", "section": "Procedure", "text": "Sprinkle the remaining cheese evenly over the bottom of the cooled pie shell. Beat together the egg yolks, the ¾ cup cream, and the salt. Pour the egg mixture over the cheese. Place the radish slices evenly over the top of the pie." }, { "line_type": "ol", "section": "Procedure", "text": "Bake for 20–25 minutes, or until set." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the pie from the oven, cut it into wedges, and serve it hot." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If you really like the taste of radishes, use ½ cup or more. For a milder pie, use ¼ cup." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The cheese crust has a pleasant crisp texture when eaten fresh out of the oven. Leftovers can be refrigerated and reheated later, but the texture will not be as good." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "A really sharp knife will aid in cutting the wedges without displacing the radishes." } ], "title": "Radish Tart", "url": "https://en.wikibooks.org/wiki/Cookbook:Radish_Tart" }

{ "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": "Ragi dosa is a traditional food in Karnataka India (especially South Karnataka). It can be served with onion and garlic chutney." }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups ragi (millet)" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups rice" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup urad dal" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt, to taste" }, { "line_type": "ol", "section": "Procedure", "text": "Soak ragi, rice and urad dal separately in water for 5 hours." }, { "line_type": "ol", "section": "Procedure", "text": "Grind the soaked rice with water first and next with urad dal and ragi (both) with water." }, { "line_type": "ol", "section": "Procedure", "text": "Mix up all the ground batter. Leave it for about 10 hours to ferment." }, { "line_type": "ol", "section": "Procedure", "text": "After 10 hours put some salt as per your taste to the batter and water if needed." }, { "line_type": "ol", "section": "Procedure", "text": "Take a cup of batter and spread it onto a hot tava." } ], "title": "Ragi Dosa (South Indian Millet and Rice Pancake)", "url": "https://en.wikibooks.org/wiki/Cookbook:Ragi_Dosa_(South_Indian_Millet_and_Rice_Pancake)" }

{ "infobox": { "category": "/wiki/Category:Dessert_recipes", "difficulty": 4, "servings": "48", "time": "2 hours" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "675 g (1.49 lb / 5½ sticks) unsalted butter, plus extra for greasing" }, { "line_type": "ul", "section": "Ingredients", "text": "675 g (1.49 lb / 3 cups) superfine sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp vanilla extract" }, { "line_type": "ul", "section": "Ingredients", "text": "12 medium or 10 large (about 500 g) eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "675 g (1.49 lb / 5 cups) self-raising flour" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp baking powder" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp each of red, orange, yellow, green, blue, purple food colourings" }, { "line_type": "ul", "section": "Ingredients", "text": "500 g (1.1 lb / 4 sticks) unsalted butter" }, { "line_type": "ul", "section": "Ingredients", "text": "1 kg (2.2 lb / 8 cups) powdered sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tbsp milk" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp vanilla extract" }, { "line_type": "ul", "section": "Ingredients", "text": "Sprinkles (eg. hundreds and thousands) (optional)" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat the oven to 190 °C (374 °F). Grease and line six 20 cm (7.9 in) round cake tins." }, { "line_type": "ol", "section": "Procedure", "text": "Beat the butter, sugar and vanilla in a large mixing bowl, until soft and fluffy." }, { "line_type": "ol", "section": "Procedure", "text": "Beat in the eggs, two at a time." }, { "line_type": "ol", "section": "Procedure", "text": "Combine the flour and baking powder. Fold this dry mixture into the batter." }, { "line_type": "ol", "section": "Procedure", "text": "Divide the mixture into 6 separate bowls." }, { "line_type": "ol", "section": "Procedure", "text": "Add the red food colouring, one drop at a time, to the mixture in one bowl and stir in until the mixture reached the desired colour." }, { "line_type": "ol", "section": "Procedure", "text": "Repeat step 6, using orange, yellow, green, blue and purple food colourings." }, { "line_type": "ol", "section": "Procedure", "text": "Spread the red mixture in one of cake tin. Repeat with other colours." }, { "line_type": "ol", "section": "Procedure", "text": "Bake for 25 minutes, in batches of two cakes, until a skewer inserted comes out clean." }, { "line_type": "ol", "section": "Procedure", "text": "Transfer the cakes to a wire rack and leave to cool. Unmold cakes." }, { "line_type": "ol", "section": "Procedure", "text": "For the icing, beat the butter in a mixing bowl until soft." }, { "line_type": "ol", "section": "Procedure", "text": "Add half of the icing sugar, 1 cup at a time, and beat in." }, { "line_type": "ol", "section": "Procedure", "text": "Beat in the milk and vanilla extract." }, { "line_type": "ol", "section": "Procedure", "text": "Add the rest of icing sugar, 1 cup at a time, and beat in." }, { "line_type": "ol", "section": "Procedure", "text": "Spread one-eighth of the icing onto the purple cake. Top with blue cake layer, and press gently." }, { "line_type": "ol", "section": "Procedure", "text": "Repeat the frosting and cake layering in rainbow order, finishing with the red layer." }, { "line_type": "ol", "section": "Procedure", "text": "Spread the rest of icing all over the cake." }, { "line_type": "ol", "section": "Procedure", "text": "If you like, sprinkle the cake with sprinkles." }, { "line_type": "ol", "section": "Procedure", "text": "Enjoy!" }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Gel food coloring is better than dilute liquid coloring. Using more concentrated coloring will result in more vibrant colors." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Mixing the food coloring into the cake batter after the flour is added can make the cake tough due to the additional stirring needed. Be careful to only mix as much as necessary." } ], "title": "Rainbow Cake", "url": "https://en.wikibooks.org/wiki/Cookbook:Rainbow_Cake" }

{ "infobox": { "category": "/wiki/Category:Dessert_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Rainbow Jell-O is a multilayered, multiflavored Jell-O extravaganza based on a recipe from Kraft. This recipe takes about five hours to prepare, although the time is spent largely in waiting; it is therefore best to plan to intersperse it with other activity and, if they don't mind the constant smell of Jell-O, best done with other people. It yields ten layers (or as many as you want), alternating opaque and clear, of five colors. The sour cream or yogurt, used for opacity, cannot be tasted in the final product." }, { "line_type": "ul", "section": "Ingredients", "text": "6 ¼ cups (about 1.5 L) boiling water" }, { "line_type": "ul", "section": "Ingredients", "text": "5 (or more) packages Jell-O flavored gelatin (4-serving-size each; different flavors and colors)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (240 g) sour cream or plain or vanilla yogurt" }, { "line_type": "ol", "section": "Procedure", "text": "Select one or more molds. The total volume will be approximately 8 cups; a ring mold, 2–3 glass containers (as pictured), or any other assortment should work; for best results, the container should be at least 3 in (10 cm) deep, allowing for about ten 1cm-thick layers." }, { "line_type": "ol", "section": "Procedure", "text": "Stir 1¼ cups boiling water and one package gelatin in a small bowl for at least 2 minutes, until completely dissolved. In practice, it may not quite completely dissolve." }, { "line_type": "ol", "section": "Procedure", "text": "Pour ¾ cups dissolved gelatin into the mold(s)." }, { "line_type": "ol", "section": "Procedure", "text": "Refrigerate for about 15 minutes, until the gelatin sets but is not yet firm: the gelatin should stick to your finger when you touch it. The aim is for the layers to stick, but not mix." }, { "line_type": "ol", "section": "Procedure", "text": "Refrigerate the remaining gelatin for about 5 minutes, until it is slightly thickened (to the consistency of unbeaten egg white)." }, { "line_type": "ol", "section": "Procedure", "text": "Gradually stir 3 tablespoons sour cream or yogurt into the remaining, thickened gelatin." }, { "line_type": "ol", "section": "Procedure", "text": "Spoon the gelatin on top of the previous layer (gently, so as to maintain a smooth surface)." }, { "line_type": "ol", "section": "Procedure", "text": "Refrigerate again for about 15 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Repeat the above layering process for each of the remaining flavors. Be sure to cool adequately between layers to prevent melting and mixing." }, { "line_type": "ol", "section": "Procedure", "text": "Refrigerate for about 2 hours, until firm." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the gelatin from the mold and place it (probably upside down) on a plate or smooth cutting board. Store refrigerated under saran wrap or aluminum foil. For best effect, serve sliced perpendicular to the layers, so each slice (approximately 1 cm thick) displays the full rainbow." } ], "title": "Rainbow Jell-O", "url": "https://en.wikibooks.org/wiki/Cookbook:Rainbow_Jell-O" }

{ "infobox": { "category": "/wiki/Category:Pie_and_tart_recipes", "difficulty": 3, "servings": null, "time": "2 hours (with pre-prepared crusts)" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 pound raisins" }, { "line_type": "ul", "section": "Ingredients", "text": "1½ cups cold water" }, { "line_type": "ul", "section": "Ingredients", "text": "3 cups white granulated sugar, divided" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups flour" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup shortening" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup milk" }, { "line_type": "ul", "section": "Ingredients", "text": "2 eggs, well-beaten" }, { "line_type": "ul", "section": "Ingredients", "text": "2 teaspoons baking powder" }, { "line_type": "ol", "section": "Procedure", "text": "Wash and clean raisins and add the cold water and 1½ cups of sugar." }, { "line_type": "ol", "section": "Procedure", "text": "Cook until the raisins are tender and plump." }, { "line_type": "ol", "section": "Procedure", "text": "Set aside to cool." }, { "line_type": "ol", "section": "Procedure", "text": "Preheat oven to 440°F." }, { "line_type": "ol", "section": "Procedure", "text": "Mix the flour, 1½ cups of sugar, and the shortening, crumbling well with the fingers. Take out 1 cup of these crumbs and set aside." }, { "line_type": "ol", "section": "Procedure", "text": "To the remaining crumb mixture, add the eggs and milk; mix well." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the baking powder." }, { "line_type": "ol", "section": "Procedure", "text": "Line 2 large pie tins with pie crust and fill with cooked raisins. Pour over this the batter and sprinkle the top with the cup of reserved crumbs." }, { "line_type": "ol", "section": "Procedure", "text": "Bake in a hot oven at 440°F for 10 minutes, then reduce heat to moderate oven (350°F) and finish baking, about 35 minutes." } ], "title": "Raisin Crumb Pie", "url": "https://en.wikibooks.org/wiki/Cookbook:Raisin_Crumb_Pie" }

{ "infobox": { "category": "/wiki/Category:Breakfast_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "These muffins make a good breakfast for a family. They go well with milk." }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (240 g) whole wheat flour" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (240 g) rolled oats (traditional slow type)" }, { "line_type": "ul", "section": "Ingredients", "text": "⅓ cup (80 g) white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "2 teaspoons (10 ml) baking powder" }, { "line_type": "ul", "section": "Ingredients", "text": "1 egg" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ cup (180 ml) milk" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup (60 ml) oil" }, { "line_type": "ul", "section": "Ingredients", "text": "½–1 cup (120–240g) raisins" }, { "line_type": "ul", "section": "Ingredients", "text": "Butter for the pan" }, { "line_type": "ol", "section": "Procedure", "text": "Pre-heat an oven to 375°F (190°C)." }, { "line_type": "ol", "section": "Procedure", "text": "Butter a muffin pan or cupcake pan." }, { "line_type": "ol", "section": "Procedure", "text": "Place the dry ingredients in one bowl, and the wet ingredients in a different bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Mix the ingredients in each bowl, then combine the mixtures to make a batter." }, { "line_type": "ol", "section": "Procedure", "text": "Spoon batter into the pan." }, { "line_type": "ol", "section": "Procedure", "text": "Bake for 20 minutes, or until brown with crispy edges." }, { "line_type": "ol", "section": "Procedure", "text": "Immediately flip the muffins upside-down using a butter knife. Leave them in the hot pan to prevent condensation from ruining the surface." }, { "line_type": "ol", "section": "Procedure", "text": "Muffins are best served hot!" }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Follow the above recipe with the following ingredient adjustments:\n140 grams (4.9 oz) whole wheat flour\n120 grams (4.2 oz) rolled oats\n75 grams (2.6 oz) sugar\n40–80 grams (1.4–2.8 oz) raisins" }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "140 grams (4.9 oz) whole wheat flour" }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "120 grams (4.2 oz) rolled oats" }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "75 grams (2.6 oz) sugar" }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "40–80 grams (1.4–2.8 oz) raisins" } ], "title": "Raisin Oatmeal Muffins", "url": "https://en.wikibooks.org/wiki/Cookbook:Raisin_Oatmeal_Muffins" }

{ "infobox": { "category": "/wiki/Category:Dip_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Raita is an Indian garnish often served with spiced dishes. It acts as a cooling flavour as the fat in the yogurt dissolves and mollifies chili in the curry, while the taste of cucumber and fresh mint or other herbs refreshes the palate." }, { "line_type": "p", "section": null, "text": "The essential ingredient is yogurt." }, { "line_type": "ul", "section": "Ingredients", "text": "⅛ cup grated cucumber (about 1 inch of cucumber)" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup plain yogurt" }, { "line_type": "ul", "section": "Ingredients", "text": "2–3 mint leaves, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cilantro leaves, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1–2 tbsp finely chopped or minced onions (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt (coarse salt preferred)" }, { "line_type": "ul", "section": "Ingredients", "text": "Chile powder" }, { "line_type": "ul", "section": "Ingredients", "text": "Ground cumin" }, { "line_type": "ol", "section": "Procedure", "text": "Squeeze the grated cucumber to remove and discard excess liquid." }, { "line_type": "ol", "section": "Procedure", "text": "Stir the cucumber into the yogurt." }, { "line_type": "ol", "section": "Procedure", "text": "Add chopped mint, cilantro, and onion." }, { "line_type": "ol", "section": "Procedure", "text": "Add salt to taste." }, { "line_type": "ol", "section": "Procedure", "text": "Sprinkle a little ground cumin on top." }, { "line_type": "ol", "section": "Procedure", "text": "Sprinkle with chili powder if desired." }, { "line_type": "ol", "section": "Procedure", "text": "Refrigerate and serve cold." } ], "title": "Raita", "url": "https://en.wikibooks.org/wiki/Cookbook:Raita" }

{ "infobox": { "category": "/wiki/Category:Bean_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "250 g red kidney beans" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pinch baking soda" }, { "line_type": "ul", "section": "Ingredients", "text": "75 g chopped onion" }, { "line_type": "ul", "section": "Ingredients", "text": "Oil" }, { "line_type": "ul", "section": "Ingredients", "text": "100 g chopped tomato" }, { "line_type": "ul", "section": "Ingredients", "text": "3–4 chiles, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "1–2 tbsp red chile powder" }, { "line_type": "ul", "section": "Ingredients", "text": "2–3 tbsp garam masala" }, { "line_type": "ul", "section": "Ingredients", "text": "1–2 tbsp pepper" }, { "line_type": "ol", "section": "Procedure", "text": "Soak kidney beans in water overnight. Drain." }, { "line_type": "ol", "section": "Procedure", "text": "Cover the beans with water, and add the baking soda. Boil briskly for at least 30 minutes until tender. Drain, reserving 100 g of the cooking water." }, { "line_type": "ol", "section": "Procedure", "text": "Fry the onions in a pan until golden brown. Add the tomatoes and chiles, and fry until it leaves the oil." }, { "line_type": "ol", "section": "Procedure", "text": "Add the beans and reserved cooking water, and cook for 5–10 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in salt and chili powder." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from the heat, and mix in the garam masala and pepper." }, { "line_type": "ol", "section": "Procedure", "text": "Serve hot with roti or rice." } ], "title": "Rajma (Sindhi Kidney Bean Curry)", "url": "https://en.wikibooks.org/wiki/Cookbook:Rajma_(Sindhi_Kidney_Bean_Curry)" }

{ "infobox": { "category": "/wiki/Category:Soup_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Rasam, also called saru, is a popular dish in South India. It can be described as a thin soup, served on top of rice." }, { "line_type": "ul", "section": "Ingredients", "text": "2 tsp oil or ghee" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp coriander seeds" }, { "line_type": "ul", "section": "Ingredients", "text": "3–4 dried red chillies" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp cumin seeds" }, { "line_type": "ul", "section": "Ingredients", "text": "1 small pinch asafoetida" }, { "line_type": "ul", "section": "Ingredients", "text": "14 g (½ oz) toovar dhal (also called red gram dhal)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp turmeric" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp cooking oil" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tomatoes" }, { "line_type": "ul", "section": "Ingredients", "text": "1–2 tsp tamarind paste" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp sugar (jaggery or palm sugar is good too)" }, { "line_type": "ul", "section": "Ingredients", "text": "Water—the amount depends on the amount of rasam required as it is meant to be very watery." }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp ghee (or butter and oil)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp black mustard seeds" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp urad dhal or cumin seeds" }, { "line_type": "ul", "section": "Ingredients", "text": "2 dried red chillies" }, { "line_type": "ul", "section": "Ingredients", "text": "4 curry leaves" }, { "line_type": "ul", "section": "Ingredients", "text": "1 handful of chopped coriander leaves (cilantro)" }, { "line_type": "ol", "section": "Procedure", "text": "Fry the all the ingredients together, adding asafoetida last, in a skillet with oil or ghee. Toast until the spices start to brown slightly." }, { "line_type": "ol", "section": "Procedure", "text": "Grind everything to a powder. Note that coriander seed is very difficult to powder." }, { "line_type": "ol", "section": "Procedure", "text": "Wash the toovar dhal thoroughly until the water runs clear." }, { "line_type": "ol", "section": "Procedure", "text": "Cover with double the quantity of water, turmeric powder and teaspoon of oil. Cook in a microwave for half an hour, a pressure cooker, or slowly on a stove, covered. The dhal should develop a mushy consistency." }, { "line_type": "ol", "section": "Procedure", "text": "Cut the tomatoes into 4 pieces, put them in a saucepan full of water, and bring to the boil." }, { "line_type": "ol", "section": "Procedure", "text": "Add tamarind, salt and teaspoon of sugar. The tamarind is usually very bitter, so add only a little at a time. Tamarind can be added later to adjust the flavour." }, { "line_type": "ol", "section": "Procedure", "text": "When the tomatoes are half cooked add the cooked dal." }, { "line_type": "ol", "section": "Procedure", "text": "Add enough rasam powder to give the desired taste, usually 4–5 teaspoons. It should be reasonably spicy, and neither the tamarind or sugar should dominate. Stir and keep simmering." }, { "line_type": "ol", "section": "Procedure", "text": "In a small pan, heat the ghee for the mustard seed seasoning and add the mustard seeds, urad dhal, chillies and curry leaves. The dhal should start to go brown and the mustard seeds will start spitting. Don't burn any of the spices—it's easy to do. Once cooked, pour the seasoning into the rest of the rasam straight away and stir it through." }, { "line_type": "ol", "section": "Procedure", "text": "Add chopped coriander leaves. Serve with hot and soft plain boiled rice." } ], "title": "Rasam (Tamarind and Tomato Soup)", "url": "https://en.wikibooks.org/wiki/Cookbook:Rasam_(Tamarind_and_Tomato_Soup)" }

{ "infobox": { "category": "/wiki/Category:Indian_recipes", "difficulty": 4, "servings": "4", "time": "1 hour" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Rasmalai is a very popular Indian milk-based dessert recipe." }, { "line_type": "ul", "section": "Ingredients", "text": "250 g paneer or chenna (curdled milk)" }, { "line_type": "ul", "section": "Ingredients", "text": "2 ½ tbsp refined flour (maida)" }, { "line_type": "ul", "section": "Ingredients", "text": "4 cups white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "10 cups milk" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ tsp cardamom powder" }, { "line_type": "ul", "section": "Ingredients", "text": "4 almonds" }, { "line_type": "ul", "section": "Ingredients", "text": "4 pistachios" }, { "line_type": "ol", "section": "Procedure", "text": "Crumble paneer and knead it." }, { "line_type": "ol", "section": "Procedure", "text": "Add the 2 tbsp of maida and knead again with the palm to make a smooth dough." }, { "line_type": "ol", "section": "Procedure", "text": "Divide into sixteen equal portions, roll into balls, and press slightly to flatten them." }, { "line_type": "ol", "section": "Procedure", "text": "Thinly slice almonds and pistachios. Dissolve 2 cups sugar in 2 cups of water, then bring to a boil." }, { "line_type": "ol", "section": "Procedure", "text": "Slowly lower the paneer balls in the boiling syrup and cook on high heat for ten minutes. Sprinkle a little water and ½ tbsp of maida and bring to a boil again. Cook for few minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Meanwhile boil milk in a thick-bottomed pan, lower heat, and continue to boil until it is reduced to a thick consistency (⅓ of its original volume)." }, { "line_type": "ol", "section": "Procedure", "text": "Add the rest of the sugar and the cardamom powder, and keep boiling until the sugar is dissolved. Remove from heat, cool, and refrigerate for 1 hour." }, { "line_type": "ol", "section": "Procedure", "text": "Add sliced almonds, pistachios, and orange powder, and mix again." }, { "line_type": "ol", "section": "Procedure", "text": "Squeeze the chenna balls and put them into the chilled sweetened milk. Refrigerate it for another half an hour. Serve chilled." } ], "title": "Rasmalai (Indian Cheese and Milk Dessert)", "url": "https://en.wikibooks.org/wiki/Cookbook:Rasmalai_(Indian_Cheese_and_Milk_Dessert)" }

{ "infobox": { "category": "/wiki/Category:Fruits", "difficulty": 1, "servings": null, "time": "60 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Raspberry cuts is a simple and very tasty cake with raspberries, cream, and cookies. Since the biscuits form the top layer of the cake, small slices of the cake are created by cutting along the biscuit borders." }, { "line_type": "ul", "section": "Ingredients", "text": "3 eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "600 g frozen raspberries" }, { "line_type": "ul", "section": "Ingredients", "text": "3 packets of red groats" }, { "line_type": "ul", "section": "Ingredients", "text": "3 cups of flour" }, { "line_type": "ul", "section": "Ingredients", "text": "3 cups of cream" }, { "line_type": "ul", "section": "Ingredients", "text": "3 packets (30 g) of cream stabilizer" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pack of butter cookies" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup of vegetable oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup of sparkling water" }, { "line_type": "ul", "section": "Ingredients", "text": "1 packet of baking powder" }, { "line_type": "ul", "section": "Ingredients", "text": "2 packets of vanilla sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "some lemon juice" }, { "line_type": "ol", "section": "Procedure", "text": "Mix the eggs, sugar, oil, sparkling water, flour, baking powder, vanilla sugar and a little lemon juice in a bowl to a smooth dough." }, { "line_type": "ol", "section": "Procedure", "text": "Place baking paper in a small baking sheet (approx. 25 x 40 cm) and spread the dough evenly over it." }, { "line_type": "ol", "section": "Procedure", "text": "Bake the dough in the oven at approx. 175 ° C for approx. 30 minutes until golden yellow and then let it cool well." }, { "line_type": "ol", "section": "Procedure", "text": "Bring the red groats to the boil with 0.75 l of water." }, { "line_type": "ol", "section": "Procedure", "text": "Add the frozen raspberries to the red groats, stir well and wait until the raspberries are thawed." }, { "line_type": "ol", "section": "Procedure", "text": "Spread the warm mass evenly on the dough." }, { "line_type": "ol", "section": "Procedure", "text": "Now cool the cake, preferably overnight." }, { "line_type": "ol", "section": "Procedure", "text": "Whip the cream with the cream stiff until stiff, lightly sweeten with vanilla sugar depending on your taste, and then distribute the mixture evenly over the cake." }, { "line_type": "ol", "section": "Procedure", "text": "Put on the butter cookies and lightly dust with powdered sugar." }, { "line_type": "ul", "section": "Variations", "text": "The vanilla sugar in this recipe likely refers to vanilla-flavored powdered sugar used in Scandinavian cooking. You may substitute in an equal volume of vanilla extract." } ], "title": "Raspberry Cuts", "url": "https://en.wikibooks.org/wiki/Cookbook:Raspberry_Cuts" }

{ "infobox": { "category": "/wiki/Category:Dessert_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Alexandertorte or Aleksander torte is a layered pastry filled with fruit preserves." }, { "line_type": "ul", "section": "Ingredients", "text": "½ lb (225 g) unsalted butter, chilled and cut into small pieces" }, { "line_type": "ul", "section": "Ingredients", "text": "3½ cups (840 ml) flour" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tbsp (45 ml) white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 egg" }, { "line_type": "ul", "section": "Ingredients", "text": "1½ cups (360 ml / 12 oz) raspberry preserves" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp (30 ml) butter, softened" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups (480 ml) confectioner's sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup (120 ml) cold water" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tsp (10 ml) lemon juice" }, { "line_type": "ol", "section": "Procedure", "text": "In a large mixing bowl, combine the chilled butter, 3 cups of the flour, and the sugar. With your fingertips, rub until the mixture resembles flakes of coarse meal. Beat in the egg and continue to mix until the pastry is smooth. Shape it into a ball, wrap it in wax paper, and refrigerate 1 hour, or until the dough is firm." }, { "line_type": "ol", "section": "Procedure", "text": "With the back of a spoon, rub the preserves through a fine sieve set over a 1-quart saucepan, then cook over moderate heat, stirring constantly, for 3–5 minutes, or until they thicken into a thin purée. Set aside off the heat." }, { "line_type": "ol", "section": "Procedure", "text": "Preheat the oven to 250°F (120°C)." }, { "line_type": "ol", "section": "Procedure", "text": "Cut the chilled pastry in half and shape each half into a rectangle. One half at a time, roll the pastry between two sheets of lightly floured wax paper into a rectangle approximately 10 inches wide and 15 inches long." }, { "line_type": "ol", "section": "Procedure", "text": "With a pastry brush, coat each of 2 cookie sheets with 1 tablespoon of butter and sprinkle them with flour, tipping the sheets from side to side to coat them evenly. Then invert the sheets and tap them against a hard surface to dislodge any excess flour." }, { "line_type": "ol", "section": "Procedure", "text": "Peel off the top sheets of wax paper and use the bottom ones to lift the 2 rectangles of pastry onto the 2 cookie sheets. Peel off the remaining sheets of wax paper." }, { "line_type": "ol", "section": "Procedure", "text": "Bake 40 minutes, or until the pastry begins to turn a pale gold. Watch carefully for any sign of burning and regulate the heat accordingly. Let cool." }, { "line_type": "ol", "section": "Procedure", "text": "With a metal spatula, spread the raspberry purée evenly over one sheet of the pastry, covering it completely and smoothly. Slide the second sheet of pastry gently onto the first." }, { "line_type": "ol", "section": "Procedure", "text": "With a spoon, stir the confectioner's sugar, water and lemon juice together in a large mixing bowl to form a thin icing. Spread the icing over the top layer of pastry with the spatula, and set the cake aside to cool to room temperature." }, { "line_type": "ol", "section": "Procedure", "text": "With a small, sharp knife or pastry wheel, slice the Aleksander Torte into strips 1 inch wide and 2 inches long, cutting the ends on the diagonal." } ], "title": "Raspberry Filled Pastry Strips (Alexandertorte)", "url": "https://en.wikibooks.org/wiki/Cookbook:Raspberry_Filled_Pastry_Strips_(Alexandertorte)" }

{ "infobox": { "category": "/wiki/Category:Dessert_recipes", "difficulty": 3, "servings": "12", "time": "40 minutes" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1⅜ sticks (175 g / 6.2 oz) unsalted butter, plus extra for greasing" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ cup (175 g / 6.2 oz) superfine sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp vanilla extract" }, { "line_type": "ul", "section": "Ingredients", "text": "3 medium eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "1¼ cups (175 g / 6.2 oz) self-raising flour" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp baking powder" }, { "line_type": "ul", "section": "Ingredients", "text": "6 raspberries" }, { "line_type": "ul", "section": "Ingredients", "text": "Powdered sugar, for dusting" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat the oven to 190 °C (374 °F). Grease and line a 20 cm (7.9 in) round cake tin." }, { "line_type": "ol", "section": "Procedure", "text": "Beat the butter, sugar and vanilla in a mixing bowl, until soft and fluffy." }, { "line_type": "ol", "section": "Procedure", "text": "Beat in the eggs, one at a time." }, { "line_type": "ol", "section": "Procedure", "text": "Fold the flour and baking powder into the mixture to make a batter." }, { "line_type": "ol", "section": "Procedure", "text": "Purée the raspberries in a blender." }, { "line_type": "ol", "section": "Procedure", "text": "Spoon the batter into the cake tin." }, { "line_type": "ol", "section": "Procedure", "text": "Pour the raspberry puree over the batter, and swirl the mixture with a skewer to create a rippled effect." }, { "line_type": "ol", "section": "Procedure", "text": "Bake for 20–25 minutes until a skewer inserted comes clean." }, { "line_type": "ol", "section": "Procedure", "text": "Transfer the cake to the wire rack and leave it to cool completely." }, { "line_type": "ol", "section": "Procedure", "text": "Dust the cake with icing sugar." } ], "title": "Raspberry Ripple Cake", "url": "https://en.wikibooks.org/wiki/Cookbook:Raspberry_Ripple_Cake" }

{ "infobox": { "category": "/wiki/Category:Dessert_recipes", "difficulty": 2, "servings": null, "time": "30 minutes" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "2¼ cups (300 g/11 oz) self-rising flour, plus extra for dusting" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup (55 g/1.9 oz) superfine sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ teaspoon salt" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup (125 ml/4.2 US fl oz) plus 2 teaspoons pink lemonade" }, { "line_type": "ul", "section": "Ingredients", "text": "⅔ cup (160 ml/5.4 US fl oz) heavy cream, plus extra to serve (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "1¼ cups (100 g/3.5 oz) frozen raspberries" }, { "line_type": "ul", "section": "Ingredients", "text": "Whipped cream (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Raspberry jam, to serve (optional)" }, { "line_type": "ol", "section": "Procedure", "text": "Sift the flour, sugar, and salt into a mixing bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Mix ½ cup (125 ml/4.2 US fl oz) lemonade and ½ cup (125 ml/4.2 US fl oz) heavy cream in a jug." }, { "line_type": "ol", "section": "Procedure", "text": "Pour the liquid into the dry ingredients." }, { "line_type": "ol", "section": "Procedure", "text": "Mix together using a dull knife to form a soft, crumbly dough." }, { "line_type": "ol", "section": "Procedure", "text": "Preheat the oven to 220 °C (428 °F). Dust a baking sheet with flour." }, { "line_type": "ol", "section": "Procedure", "text": "Turn the dough onto a floured surface." }, { "line_type": "ol", "section": "Procedure", "text": "Scatter the frozen raspberries over the dough, and lightly knead until evenly combined." }, { "line_type": "ol", "section": "Procedure", "text": "Using your hand or a rolling pin, roll out or pat the dough to a thickness of 3 cm (1.2 in) thick." }, { "line_type": "ol", "section": "Procedure", "text": "Cut out 8 scones using a floured 5 cm (2.0 in) round cookie cutter." }, { "line_type": "ol", "section": "Procedure", "text": "Transfer the scones to the prepared baking sheet." }, { "line_type": "ol", "section": "Procedure", "text": "Mix the remaining cream with remaining lemonade in another bowl to loosen. Brush the scones with this glaze." }, { "line_type": "ol", "section": "Procedure", "text": "Bake for 12–14 minutes until lightly browned." }, { "line_type": "ol", "section": "Procedure", "text": "Take the scones out of the oven and cool for 5 minutes on the sheet." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with the whipped cream and jam, if you like." }, { "line_type": "ol", "section": "References", "text": "↑ \"Raspberry Lemonade Scones Recipe | Mother's Day Recipes\". Tesco Real Food. Retrieved 2023-04-18." } ], "title": "Raspberry Scones", "url": "https://en.wikibooks.org/wiki/Cookbook:Raspberry_Scones" }

{ "infobox": { "category": "/wiki/Category:Dessert_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "These raspberry shortbread bars are simply delicious! Stuffed full of fresh homemade raspberry jam and raspberry pieces, each bite fills you with a warm fuzzy feeling you can only get from such home-baked goodness. They are 100% vegan and gluten-free." }, { "line_type": "p", "section": null, "text": "Originally posted to Foodista by user Justina Elumeze. Foodista recipes are released under a CC-BY license." }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups almond flour" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp coconut oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pinch salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp vanilla extract" }, { "line_type": "ul", "section": "Ingredients", "text": "⅓ cup maple syrup" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups frozen raspberries" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp freshly-squeezed lemon juice" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp maple syrup" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp vanilla extract" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp chia seeds" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp tapioca flour" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ recipe shortbread crust (see above)" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup chopped almonds" }, { "line_type": "ol", "section": "Preparation", "text": "Preheat the oven to 180°C." }, { "line_type": "ol", "section": "Preparation", "text": "Combine all of the crust ingredients together until everything is evenly mixed. Dough should be crumbly but still form a dough when pressed together." }, { "line_type": "ol", "section": "Preparation", "text": "Spread the dough onto a greased baking tray(what size?). Press down slightly with a spatula until the layer is evenly spread over the bottom of the tray." }, { "line_type": "ol", "section": "Preparation", "text": "Prick the crust all over with a fork. Bake for approximately 15 minutes in the preheated oven." }, { "line_type": "ol", "section": "Preparation", "text": "Remove from the oven and set aside." }, { "line_type": "ol", "section": "Preparation", "text": "Combine the raspberries and syrup in a pot and allow to cook for approximately 5 minutes on a medium heat. Stir often to prevent the jam from burning." }, { "line_type": "ol", "section": "Preparation", "text": "Add the remaining ingredients and continue to cook until the mixture is a thick consistency." }, { "line_type": "ol", "section": "Preparation", "text": "Break down any raspberry pieces that may be too big before removing from the heat and allowing to cool down." }, { "line_type": "ol", "section": "Preparation", "text": "Once cooled, spread the jam evenly all over the shortbread base." }, { "line_type": "ol", "section": "Preparation", "text": "Prepare the quarter-recipe of crust to use as topping." }, { "line_type": "ol", "section": "Preparation", "text": "Crumble topping and combine with almonds. Sprinkle topping over the jam spread. Place the tray back in the oven to bake for a further 15–20 minutes." }, { "line_type": "ol", "section": "Preparation", "text": "Once golden brown, remove from the oven and allow to cool." } ], "title": "Raspberry Shortbread Bars", "url": "https://en.wikibooks.org/wiki/Cookbook:Raspberry_Shortbread_Bars" }

{ "infobox": { "category": "/wiki/Category:Sauce_recipes", "difficulty": 1, "servings": null, "time": "4 days" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "4 pounds raspberries" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups vinegar" }, { "line_type": "ul", "section": "Ingredients", "text": "Sugar" }, { "line_type": "ol", "section": "Procedure", "text": "Mash the berries and add the vinegar and let stand for 4 days." }, { "line_type": "ol", "section": "Procedure", "text": "To each cup of liquid, add 1 cup of sugar." }, { "line_type": "ol", "section": "Procedure", "text": "Bring to a boil and cook for 20 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Strain and bottle." } ], "title": "Raspberry Vinegar", "url": "https://en.wikibooks.org/wiki/Cookbook:Raspberry_Vinegar" }

{ "infobox": { "category": "/wiki/Category:Soup_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "500 g beef kidneys" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp butter" }, { "line_type": "ul", "section": "Ingredients", "text": "2 parsley roots, sliced in strips" }, { "line_type": "ul", "section": "Ingredients", "text": "1 onion, sliced in strips" }, { "line_type": "ul", "section": "Ingredients", "text": "4 potatoes, sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "2 pickled cucumbers" }, { "line_type": "ul", "section": "Ingredients", "text": "100 g sorrel" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Sour cream" }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh parsley and/or dill" }, { "line_type": "ol", "section": "Procedure", "text": "Trim fat from kidneys, and cut into pieces. Rinse them well." }, { "line_type": "ol", "section": "Procedure", "text": "Cover the kidneys with cold water, and bring to a boil. Drain the water, and rinse the kidneys again." }, { "line_type": "ol", "section": "Procedure", "text": "Cover kidneys with cold water again, and boil for half an hour." }, { "line_type": "ol", "section": "Procedure", "text": "Melt the butter in a soup pot. Add parsley root and onion, and fry until onions are translucent." }, { "line_type": "ol", "section": "Procedure", "text": "Add sliced potatoes to pot, and cover with filtered broth. Cook for 30 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "10 minutes before the end of cooking, add the cucumbers, chopped sorrel, and salt." }, { "line_type": "ol", "section": "Procedure", "text": "Just before serving, add kidneys, sour cream, and parsley or dill." } ], "title": "Rassolnik (Russian Barley and Kidney Soup)", "url": "https://en.wikibooks.org/wiki/Cookbook:Rassolnik_(Russian_Barley_and_Kidney_Soup)" }

{ "infobox": { "category": "/wiki/Category:Vegetable_recipes", "difficulty": 3, "servings": "3–4", "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Ratatouille is a traditional Provençale stewed vegetable dish that can be served as a meal on its own, accompanied by rice, potatoes or French bread, or as a side dish. It can be served hot or cold." }, { "line_type": "ul", "section": "Ingredients", "text": "Olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 onion" }, { "line_type": "ul", "section": "Ingredients", "text": "1 clove garlic, or to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "1 eggplant (aubergine)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 bell pepper (green, red, yellow or a combination)" }, { "line_type": "ul", "section": "Ingredients", "text": "2 zucchini (courgettes)" }, { "line_type": "ul", "section": "Ingredients", "text": "6 medium tomatoes, ripe (juicy), peeled and seeded" }, { "line_type": "ul", "section": "Ingredients", "text": "salt and pepper to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Herbes de Provence to taste or 1 small bunch basil (optional), chiffoned" }, { "line_type": "ol", "section": "Procedure", "text": "Put a large casserole on the stove on medium heat." }, { "line_type": "ol", "section": "Procedure", "text": "When the casserole is hot, add enough olive oil to just cover the bottom." }, { "line_type": "ol", "section": "Procedure", "text": "Cut the zucchini and eggplant into ½ inch slices. Then, cut these into rectangles of about 3x1 inches. Add to the casserole." }, { "line_type": "ol", "section": "Procedure", "text": "Sauté the slices until light brown; remove from pan and set aside temporarily." }, { "line_type": "ol", "section": "Procedure", "text": "Chop the onions and garlic. Cut the green pepper into strips or dice, as preferred." }, { "line_type": "ol", "section": "Procedure", "text": "Add some additional oil if needed, and cook the onions and peppers slowly for about 10 minutes until tender but not brown. Stir in the garlic." }, { "line_type": "ol", "section": "Procedure", "text": "Peel and seed the tomatoes. Dice them or cut them into quarters, add to the casserole. Add some salt to bring out their juices. Cover and lower the heat." }, { "line_type": "ol", "section": "Procedure", "text": "Five minutes later, check to see if the tomatoes have made enough juice to almost cover the vegetables—if so, perfect; if not, add water as needed (not too much)." }, { "line_type": "ol", "section": "Procedure", "text": "Add salt, pepper and Herbes de Provence to taste. In general, 1 tsp of salt, ½ tsp of pepper, and 1 tbsp of the herbs will suffice." }, { "line_type": "ol", "section": "Procedure", "text": "Add the zucchini and eggplant back and blend gently with the tomato-onion-pepper mixture. Cover the casserole and let simmer on low heat until the vegetables are tender but still intact, 10–20 minutes, or to taste." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the lid, raise the heat a little and cook uncovered for another 15 minutes, basting frequently until the liquids have mostly evaporated, leaving a small amount of juice and olive oil." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Increase quantities to serve more, and add different vegetables as desired for variation." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "When ratatouille is used as a filling for savoury crêpes or to fill an omelette, the vegetables are sometimes cut into smaller pieces." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "While most recipes do not brown the onions, if you like them browned, brown them. Food traditions have always been subject to individual interpretation." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "N.B. It is important that each of the vegetables retain its own shape and character. Most authorities agree that ratatouille should not be a mush. Avoid overcooking. Sautéing the eggplant and courgettes initially helps retain their shape and improves their flavour, but is optional. Of course, if you personally prefer a more homogeneous dish, it may be cooked for 45 minutes to 1 hour, but this is unusual." }, { "line_type": "ul", "section": "See also", "text": "Cookbook:Ratatouille 2" } ], "title": "Ratatouille I", "url": "https://en.wikibooks.org/wiki/Cookbook:Ratatouille_I" }

{ "infobox": { "category": "/wiki/Category:Vegetable_recipes", "difficulty": 2, "servings": "2", "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Ratatouille is a traditional Provençal stewed vegetable dish that can be served as a meal on its own, accompanied by rice, potatoes or French bread, or as a side dish. This version of the recipe is ideal for kids, simple to make, and very healthy." }, { "line_type": "ul", "section": "Ingredients", "text": "1 tin (400 g) baked beans" }, { "line_type": "ul", "section": "Ingredients", "text": "1 onion, finely diced/chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1 zucchini (courgettes), finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1 red bell pepper, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1 green bell pepper, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1 clove garlic, chopped/crushed (optional)" }, { "line_type": "ol", "section": "Procedure", "text": "Put a pan on the stove on medium heat." }, { "line_type": "ol", "section": "Procedure", "text": "Gently fry the onion and garlic in a little oil—5 minutes should be enough to start to make them soft." }, { "line_type": "ol", "section": "Procedure", "text": "Add the peppers and courgette and continue to fry gently for a further 4–5 minutes until the ingredients soften." }, { "line_type": "ol", "section": "Procedure", "text": "Add the beans and warm through." }, { "line_type": "ol", "section": "Procedure", "text": "Serve in a bowl on its own or with toast." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Increase quantities to serve more, and add different vegetables as desired for variation." } ], "title": "Ratatouille II", "url": "https://en.wikibooks.org/wiki/Cookbook:Ratatouille_II" }

{ "infobox": { "category": "/w/index.php?title=Category:Flatbread_recipes&action=edit&redlink=1", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 cup rice flour" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup maida (or all-purpose flour)" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup suji (semolina flour)" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "3 Indian green chiles" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp jeera (cumin)" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup buttermilk" }, { "line_type": "ul", "section": "Ingredients", "text": "Water" }, { "line_type": "ol", "section": "Procedure", "text": "Mix all the ingredients together to a watery batter." }, { "line_type": "ol", "section": "Procedure", "text": "Heat a griddle or pan, and grease it with oil." }, { "line_type": "ol", "section": "Procedure", "text": "Sprinkle the batter on the pan with your hand ." }, { "line_type": "ol", "section": "Procedure", "text": "Cook it on medium temperature for 3–4 minutes, or until it is completely cooked." }, { "line_type": "ol", "section": "Procedure", "text": "Serve it with tomato or peanut chutney." } ], "title": "Rava Dosa (Indian Semolina Pancake)", "url": "https://en.wikibooks.org/wiki/Cookbook:Rava_Dosa_(Indian_Semolina_Pancake)" }

{ "infobox": { "category": "/wiki/Category:Pasta_recipes", "difficulty": null, "servings": null, "time": "Prep: 1 hourCooking: 10 minutes" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "12 oz (340 g) pasta dough or 1 package of wonton wrappers" }, { "line_type": "ul", "section": "Ingredients", "text": "Filling of choice (see below)" }, { "line_type": "ul", "section": "Ingredients", "text": "Cheese Filling" }, { "line_type": "ul", "section": "Ingredients", "text": "Crab Meat Filling" }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh Herb and Cheese filling" }, { "line_type": "ul", "section": "Ingredients", "text": "Meat Filling" }, { "line_type": "ul", "section": "Ingredients", "text": "Potato and Garlic Filling" }, { "line_type": "ul", "section": "Ingredients", "text": "Smoked Salmon Filling" }, { "line_type": "ul", "section": "Ingredients", "text": "Spinach and Ricotta Filling" }, { "line_type": "ol", "section": "Procedure", "text": "Divide the pasta dough into 4 equal pieces." }, { "line_type": "ol", "section": "Procedure", "text": "Roll out one of these portions until it is about a 1/16-inch (1.5 mm) thick rectangle." }, { "line_type": "ol", "section": "Procedure", "text": "Roll out another the same size. Cover with a damp tea towel." }, { "line_type": "ol", "section": "Procedure", "text": "Place about 1 tablespoonful of filling about every 2 inches (5 cm) across and down the rectangle of dough in a checker-board pattern." }, { "line_type": "ol", "section": "Procedure", "text": "With a wet pastry brush or your index finger, paint lines down between the mounds of filling in a checker-board pattern." }, { "line_type": "ol", "section": "Procedure", "text": "Carefully place the other sheet of pasta on top of the other one and press down around the mounds of filling firmly." }, { "line_type": "ol", "section": "Procedure", "text": "With a sharp knife, pizza wheel or pastry cutter, cut the ravioli into individual squares." }, { "line_type": "ol", "section": "Procedure", "text": "Crimp the edges with a fork. Besides being decorative, this ensures that they are well sealed." }, { "line_type": "ol", "section": "Procedure", "text": "Process the other two portions of dough in the same way." }, { "line_type": "ol", "section": "Procedure", "text": "Cut 3-inch (7.5 cm) diameter circles with a biscuit cutter, OR take one wonton wrapper." }, { "line_type": "ol", "section": "Procedure", "text": "Place 1 tbsp of filling in the centre of a pasta circle or wonton wrapper, wet the edges, and cover with another circle. Alternatively, use half the amount of filling." }, { "line_type": "ol", "section": "Procedure", "text": "Fold over one edge of the circle (or wonton wrapper) to the other edge to form a semi-circular shaped raviolo." }, { "line_type": "ol", "section": "Procedure", "text": "Crimp the edges" }, { "line_type": "ol", "section": "Procedure", "text": "Gently drop the ravioli into 1½–2 gallons (~8 liters) of gently boiling salted water. If boiling is too vigorous, the ravioli may break open." }, { "line_type": "ol", "section": "Procedure", "text": "Stir gently with a heat-proof spatula to prevent sticking. Contrary to the dictates of purists, you may add a little olive oil to the water if you wish." }, { "line_type": "ol", "section": "Procedure", "text": "Simmer the ravioli for about 8 minutes or until tender but not soft." }, { "line_type": "ol", "section": "Procedure", "text": "Off the heat, remove the ravioli gently with a slotted spoon or a spider." }, { "line_type": "ol", "section": "Procedure", "text": "Drain in a colander." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with tomato sauce, or with melted butter and Parmesan cheese." } ], "title": "Ravioli", "url": "https://en.wikibooks.org/wiki/Cookbook:Ravioli" }

{ "infobox": { "category": "/wiki/Category:Sauce_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 head of garlic" }, { "line_type": "ul", "section": "Ingredients", "text": "Olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "20 culantro leaves—find this at local Latin or Asian markets" }, { "line_type": "ul", "section": "Ingredients", "text": "1 small bunch of cilantro" }, { "line_type": "ul", "section": "Ingredients", "text": "1 large green bell pepper, seeded, diced and with the white pith from the inside of the pepper removed." }, { "line_type": "ul", "section": "Ingredients", "text": "13–15 large sweet aji peppers, seeded" }, { "line_type": "ul", "section": "Ingredients", "text": "2 small Spanish onions, diced" }, { "line_type": "ol", "section": "Procedure", "text": "Slice off the top of the head of garlic to expose some of the cloves inside. Place the head on a piece of foil. Drizzle with olive oil and wrap in the foil. Roast until cloves are lightly browned and tender, about 30 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the roasted garlic from the oven and simply pop the individual cloves out of the roasted paper outers. They should come out easily." }, { "line_type": "ol", "section": "Procedure", "text": "Combine 2 tbsp roasted garlic, culantro, cilantro, bell pepper, aji pepper, and onion in a food processor or blender." }, { "line_type": "ol", "section": "Procedure", "text": "Pulse 15 times or until consistency is almost smooth." } ], "title": "Recaíto (Puerto Rican Culantro Sauce)", "url": "https://en.wikibooks.org/wiki/Cookbook:Reca%C3%ADto_(Puerto_Rican_Culantro_Sauce)" }

{ "infobox": { "category": "/wiki/Category:Condiment_recipes", "difficulty": 2, "servings": null, "time": "10 minutes" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 garlic clove" }, { "line_type": "ul", "section": "Ingredients", "text": "6 oz (160 g) pitted Kalamata olives" }, { "line_type": "ul", "section": "Ingredients", "text": "⅓ cup (80 ml) chopped white onions" }, { "line_type": "ul", "section": "Ingredients", "text": "⅓ cup (80 ml) chopped red onions" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp (30 ml) capers, rinsed and drained" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp (15 ml) grated lemon peel" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp (15 ml) fresh thyme leaves" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup (60 ml) olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Toasted baguette or rustic bread slices" }, { "line_type": "ol", "section": "Procedure", "text": "In food processor with motor running, drop in garlic and chop. Turn off motor and add olives, onions, capers, lemon peel and thyme. Pulse to chop to coarse consistency." }, { "line_type": "ol", "section": "Procedure", "text": "Add olive oil and pulse to just blend keeping texture in mixture." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with toasted baguette or rustic bread slices." } ], "title": "Red and White Onion Tapenade", "url": "https://en.wikibooks.org/wiki/Cookbook:Red_and_White_Onion_Tapenade" }

{ "infobox": { "category": "/wiki/Category:Bean_recipes", "difficulty": 3, "servings": null, "time": "Soaking: 4 hours+Boiling: 1½–2 hours Making: 15 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Red bean paste (in simplified Chinese: 红豆沙, in traditional Chinese: 紅豆沙, Pinyin: hóngdòushā, meaning \"red bean sand\", due to its texture) is a sweet paste used for many things in Chinese, Japanese and Korean cuisine. It is made from mashed adzuki beans (known as red beans in Chinese), mixed with sugar." }, { "line_type": "p", "section": null, "text": "A range of texture from coarse and gritty to fine and smooth is possible. For a coarse paste, boil the beans for less time and mash by hand. For a fine paste, boil for longer and use a blender to mash the beans." }, { "line_type": "ul", "section": "Ingredients", "text": "200 ml dried adzuki beans" }, { "line_type": "ul", "section": "Ingredients", "text": "Water as needed for soaking and boiling" }, { "line_type": "ul", "section": "Ingredients", "text": "150 ml sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "75 ml vegetable or peanut oil for frying" }, { "line_type": "ol", "section": "Procedure", "text": "Wash the beans, checking for and removing any that are damaged or diseased. Soak the beans in cold water for at least 4 hours or, preferably, overnight. This softens the beans slightly and reduces the cooking time greatly." }, { "line_type": "ol", "section": "Procedure", "text": "Drain the beans and rinse once soaked." }, { "line_type": "ol", "section": "Procedure", "text": "Place into a small saucepan and cover with water. Bring to the boil." }, { "line_type": "ol", "section": "Procedure", "text": "Simmer the beans for 1½–2 hours, until soft and disintegrating slightly. Longer boiling will result in a smoother paste. Remember to top up the water occasionally so the beans don't boil dry and burn." }, { "line_type": "ol", "section": "Procedure", "text": "Drain away the water." }, { "line_type": "ol", "section": "Procedure", "text": "Depending on the desired texture, mash the beans by hand (coarse) or in a blender (fine) until they are as you want. Note that the paste is very thick, so if using a blender, it is easier to do it a bit at a time." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the sugar. You should now have a thick but damp paste." }, { "line_type": "ol", "section": "Procedure", "text": "Preheat the oil in a frying pan or wok, and fry the bean paste, using a spatula or spoon to stir, until the water has been driven off. The bean paste will now be quite dry, with a slightly grainy texture." }, { "line_type": "ol", "section": "Procedure", "text": "Cool, and store in an airtight container until needed. This paste will keep for at least a week in the fridge." }, { "line_type": "p", "section": "Use", "text": "Red bean paste is used in many recipes:" }, { "line_type": "ul", "section": "Use", "text": "As a filling for baozi" }, { "line_type": "ul", "section": "Use", "text": "As a filling for daifuku" }, { "line_type": "ul", "section": "Use", "text": "As a filling for mooncakes" }, { "line_type": "ul", "section": "Use", "text": "As an ingredient in red bean soup" }, { "line_type": "ul", "section": "Use", "text": "As a filling for tangyuan, boiled glutinous rice balls" }, { "line_type": "ul", "section": "Use", "text": "For zongzi, made of steamed or boiled rice and red bean paste" }, { "line_type": "ul", "section": "Use", "text": "Spread on toast, much like peanut butter or jam" }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "75 ml sounds like a lot of oil, but it is required to drive out the water properly." } ], "title": "Red Bean Paste", "url": "https://en.wikibooks.org/wiki/Cookbook:Red_Bean_Paste" }

{ "infobox": { "category": "/wiki/Category:Bulgarian_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 kg red bell peppers" }, { "line_type": "ul", "section": "Ingredients", "text": "250 g brined sheep's cheese" }, { "line_type": "ul", "section": "Ingredients", "text": "6 eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "Sunflower oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Parsley, finely chopped" }, { "line_type": "ol", "section": "Procedure", "text": "Roast, peel, and seed the peppers." }, { "line_type": "ol", "section": "Procedure", "text": "Mix the crumbled cheese with 4 of the eggs. Stuff the peppers with this mixture." }, { "line_type": "ol", "section": "Procedure", "text": "Beat the remaining two eggs." }, { "line_type": "ol", "section": "Procedure", "text": "Roll the stuffed peppers in breadcrumbs and beaten eggs." }, { "line_type": "ol", "section": "Procedure", "text": "Fry the breaded peppers in hot oil." }, { "line_type": "ol", "section": "Procedure", "text": "Serve sprinkled with finely-chopped parsley." } ], "title": "Red Bell Peppers Stuffed with Cheese and Egg (Chushki Byurek)", "url": "https://en.wikibooks.org/wiki/Cookbook:Red_Bell_Peppers_Stuffed_with_Cheese_and_Egg_(Chushki_Byurek)" }

{ "infobox": { "category": "/wiki/Category:Sauce_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Dried red chiles can be soaked and pureed to make red chile sauce. It can be used in many ways, including as an enchilada sauce, chicken marinade, or in huevos rancheros." }, { "line_type": "ul", "section": "Ingredients", "text": "3 oz (90 g) dried chile peppers, such as New Mexico chile" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups (500 ml) hot water (boiled water that has cooled a little)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon (15 ml) vegetable oil" }, { "line_type": "ul", "section": "Ingredients", "text": "½ ea. onion, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "3 cloves garlic, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon (5 ml) ground cumin" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon (15 ml) Mexican oregano" }, { "line_type": "ol", "section": "Procedure", "text": "Wipe chile peppers with a damp cloth to clean. See warning for handling instructions." }, { "line_type": "ol", "section": "Procedure", "text": "Break off stems, and remove seeds." }, { "line_type": "ol", "section": "Procedure", "text": "Soak chili peppers in hot water until softened, about an hour." }, { "line_type": "ol", "section": "Procedure", "text": "Taste the soaking water. If it is bitter, replace it with fresh water." }, { "line_type": "ol", "section": "Procedure", "text": "Purée chili pepper and water mixture in a blender" }, { "line_type": "ol", "section": "Procedure", "text": "Heat the oil in a pan, add onion, garlic, and seasonings." }, { "line_type": "ol", "section": "Procedure", "text": "Once the onions are cooked, add the chili purée to the pan. Simmer for 15 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Return mixture to the blender, and purée. See warning." }, { "line_type": "ol", "section": "Procedure", "text": "Pour sauce through a sieve. Use a spoon to stir and press the mixture against the sieve to extract all the sauce." }, { "line_type": "ol", "section": "Procedure", "text": "Add salt to taste. If the sauce is a little bitter, some sugar can be added to compensate." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "This sauce freezes well." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The sauce may stain certain materials, including some plastics. Store in glass to avoid staining." }, { "line_type": "ul", "section": "Warnings", "text": "Use caution when handling chili peppers. Wearing rubber gloves is recommended, and be sure to wash the gloves, and your hands, thoroughly after handling the chili peppers. If rubber gloves are not available, rub some oil onto your hands before handling the chilies. The capsaicin in the chili peppers, the chemical that makes them hot, will burn the eyes, nose, or mouth on contact, and exposed skin if left for long." }, { "line_type": "ul", "section": "Warnings", "text": "Use caution when pureeing hot liquids in a blender. The hot liquid can spill out the top of the blender. Either allow the sauce to cool first, or hold the lid in place during blending, using a towel or oven glove to protect your hand. Only fill the blender half full, do multiple batches if required." } ], "title": "Red Chile Sauce", "url": "https://en.wikibooks.org/wiki/Cookbook:Red_Chile_Sauce" }

{ "infobox": { "category": "/wiki/Category:Confection_recipes", "difficulty": 2, "servings": "~80", "time": "20 minutes plus cooling" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Red cross fudge is a delicious, easy fudge that works every time and never crystallizes." }, { "line_type": "ul", "section": "Ingredients", "text": "4½ cups (1 kg / 2.2 lb) white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "0.5 pounds (230 g) butter" }, { "line_type": "ul", "section": "Ingredients", "text": "1½ cups (375 ml / 12.7 oz) evaporated milk" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp vanilla extract" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups (120 g / 4.2 oz) miniature marshmallows" }, { "line_type": "ul", "section": "Ingredients", "text": "12 oz (340 g) real chocolate chips" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups (120 g / 4.2 oz) chopped walnuts" }, { "line_type": "ol", "section": "Procedure", "text": "Combine sugar, butter, evaporated milk, and vanilla in a saucepan and bring to a rolling boil." }, { "line_type": "ol", "section": "Procedure", "text": "Cook on medium heat for 11 minutes, stirring constantly." }, { "line_type": "ol", "section": "Procedure", "text": "Add marshmallows, chocolate chips, walnuts to fudge and mix well." }, { "line_type": "ol", "section": "Procedure", "text": "Pour into a buttered pan and let cool." }, { "line_type": "ol", "section": "Procedure", "text": "Cut into squares when it cuts without melting back together but before it becomes crumbly." }, { "line_type": "ol", "section": "Procedure", "text": "Store in an air-tight container." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Substituting margarine for butter makes the fudge oily. Imitation vanilla affects the aroma." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Other varieties of chips (vanilla, butterscotch, etc.) work as well." } ], "title": "Red Cross Fudge", "url": "https://en.wikibooks.org/wiki/Cookbook:Red_Cross_Fudge" }