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{ "infobox": { "category": "/wiki/Category:Sandwich_recipes", "difficulty": 2, "servings": "2–4 people", "time": "10-20 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Red Devils are hot, open faced sandwiches. They are a great dinner or lunch. They include all the major food groups and taste great. Their ease of preparation makes them suitable for people on the move and the recipe can easily be scaled up or down for family or guests." }, { "line_type": "ul", "section": "Ingredients", "text": "Bread, sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "American cheese, sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "Tomato, sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "Onion, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "Bacon" }, { "line_type": "ol", "section": "Procedure", "text": "Place bacon in a sheet pan." }, { "line_type": "ol", "section": "Procedure", "text": "Set the broiler to 'low'." }, { "line_type": "ol", "section": "Procedure", "text": "Pre-cook the bacon under the broiler until it is about halfway done." }, { "line_type": "ol", "section": "Procedure", "text": "While bacon cooks, place white bread on a sheet, one slice per diner." }, { "line_type": "ol", "section": "Procedure", "text": "Place a slice of American cheese on each slice of bread." }, { "line_type": "ol", "section": "Procedure", "text": "Place the tomato slices on each sandwich" }, { "line_type": "ol", "section": "Procedure", "text": "Sprinkle a small amount of onion onto each sandwich." }, { "line_type": "ol", "section": "Procedure", "text": "Place a strip of half-cooked bacon on each sandwich." }, { "line_type": "ol", "section": "Procedure", "text": "Place the cookie sheet under broiler, set to maximum temperature, and broil for approximately 3–4 minutes. You must check on them often to prevent burning." }, { "line_type": "ol", "section": "Procedure", "text": "Remove once the bread is toasted, the cheese is golden at the edges, and the bacon is fully cooked." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Often it may be easier to eat with utensils instead of by hand." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The bacon is usually too long to fit on the sandwich so cut it in half. One strip of bacon is usually used per sandwich so it will have 2 halves on it when finished." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Precooking the bacon may be accomplished while preparing the rest of the food. It is best to cook until between rare and crisp." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Red devils usually require one tomato per sheet of sandwiches but may vary depending upon the size of your sheets or the size of your tomato slices." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "A whole onion is not needed for a tray of Red Devils. A small sprinkling of diced onions is sufficient. Sweet onions or red onions are a good substitution for normal white \"storage\" onions." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "As always, you can experiment or change things according to your tastes." }, { "line_type": "ul", "section": "Warnings", "text": "It is very important to check on the Red Devils once they are in the oven. They can quickly change from being undercooked to overcooked within a few seconds. The goal is to quickly cook the bacon and toast the bread and cheese without making the sandwich too hot to eat soon after being finished." } ], "title": "Red Devils", "url": "https://en.wikibooks.org/wiki/Cookbook:Red_Devils" }

{ "infobox": { "category": "/wiki/Category:Bean_recipes", "difficulty": null, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Oddly enough, refried beans (frijoles refritos) are only fried once. The prefix \"re\" is a Spanish prefix meaning \"very\" or \"well\", inappropriately tacked onto a non-Spanish word." }, { "line_type": "ul", "section": "Ingredients", "text": "Pinto beans or black beans" }, { "line_type": "ul", "section": "Ingredients", "text": "Butter (optional) or home-rendered lard (optional)" }, { "line_type": "ol", "section": "Procedure", "text": "If using dried beans, wash them then cover with water in a medium pot and simmer according to the package directions. You may add onion halves or a ham bone, which you can remove at the end.Cooked Beans and ham bone" }, { "line_type": "ol", "section": "Procedure", "text": "If using canned beans, rinse them briefly before use." }, { "line_type": "ol", "section": "Procedure", "text": "Smash the beans, perhaps with a potato masher." }, { "line_type": "ol", "section": "Procedure", "text": "Add home-rendered lard or butter, totaling up to 20% of the total (25% of the amount prior to adding). You may also use a substantially smaller amount of some other oil or omit it entirely." }, { "line_type": "ol", "section": "Procedure", "text": "Fry the beans, stirring and turning them until they thicken to the degree you desire, which can be anywhere from soupy to parched." }, { "line_type": "ul", "section": "Use", "text": "Burrito" }, { "line_type": "ul", "section": "Use", "text": "Pupusa" } ], "title": "Refried Beans", "url": "https://en.wikibooks.org/wiki/Cookbook:Refried_Beans" }

{ "infobox": { "category": "/wiki/Category:Pastry_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Reindling is a traditional pastry from Carinthia, southern Austria. Originally, it was served on festive days like weddings, baptisms or religious holidays (especially on Easter). It still plays a major role in Carinthian custom, but today there is no need to wait for a special occasion to enjoy a reindling—it has become a common dish of Carinthian cuisine." }, { "line_type": "p", "section": null, "text": "Reindling lies somewhere between cake and white bread. It tastes delicious with butter and jam, but was also traditionally served like bread, especially with the traditional Carinthian Easter meal of ham, smoked sausages, and eggs. Some families even have two Reindlings on Easter Sunday: one simple Reindling with just a little not-too-sweet filling to balance the salty flavours of the ham and the sausages; and another one, full of fat, full of sugar and full of sweet, sticky filling, topped with butter to give the cake a deliciously crunchy surface." }, { "line_type": "p", "section": null, "text": "There are lots of variations to the 'classic' Reindling recipe. Some people add rum to the filling or use cocoa powder instead of cinnamon. You just have to master the basic recipe and can then try experimenting with different variations. Traditionally, the cake is baked in a reindl (this is also where its name comes from), which is a flat round or square cake pan, often with a Christian symbol engraved at the bottom. However, if you cannot get hold of an authentic reindl, a bundt cake pan will also do the job." }, { "line_type": "p", "section": null, "text": "" }, { "line_type": "p", "section": null, "text": "The original recipe contributor tells the following anecdote:" }, { "line_type": "blockquote", "section": null, "text": "\"Personally, I prefer the [sweet] variety, since it reminds me of the Reindlings of my childhood. At Easter, my godmother used to bake the most scrumptious Reindlings of all time. Their exquisite smell, the rich golden brown colour of the surface, and the luscious texture of the cakes were like a foretaste, which the actual taste of the Reindling always kept. Her Reindlings were always of the sweet variety, never anything as mundane as the no-nonsense, low sugar, no nuts cakes my mother habitually baked for Easter lunch. When I was a child, the Reindling for me, was the most important thing about Easter—more important than the bonfires, more important than the egg and spoon races my cousins and I would have, and even more important than the loads of sweets my grandparents would give me. The Reindling was what it was all about, and even today I am still delighted whenever I am offererd a piece of this very special cake, be it simple or elaborate.\"" }, { "line_type": "ul", "section": "Ingredients", "text": "2 ¼ cups (500 g) all-purpose flour" }, { "line_type": "ul", "section": "Ingredients", "text": "5 tsp (40 g) yeast" }, { "line_type": "ul", "section": "Ingredients", "text": "1 ½ cup milk" }, { "line_type": "ul", "section": "Ingredients", "text": "2 eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "⅓–½ cup (70–90 g) white sugar (depending on taste)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 generous pinch of salt" }, { "line_type": "ul", "section": "Ingredients", "text": "8 tbsp (120 g) butter" }, { "line_type": "ul", "section": "Ingredients", "text": "5 tbsp (50 g) butter" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup (100 g) white sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp cinnamon" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup (100 g) raisins" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup (100 g) finely-ground nuts (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "4 tbsp (60 g) of butter, chopped, for topping" }, { "line_type": "ol", "section": "Procedure", "text": "Mix the flour with the yeast, and add a dash of the milk and sugar so that you get a smooth mixture." }, { "line_type": "ol", "section": "Procedure", "text": "Cover it with a piece of cloth and let it rest in a warm place for half an hour." }, { "line_type": "ol", "section": "Procedure", "text": "Add the rest of the milk and the sugar, the eggs, the butter, and salt. Work it into a smooth dough." }, { "line_type": "ol", "section": "Procedure", "text": "Let it rest for 10 minutes. Roll out the dough so that it is roughly as thick as your thumb." }, { "line_type": "ol", "section": "Procedure", "text": "For the filling, melt the butter and spread it on the dough." }, { "line_type": "ol", "section": "Procedure", "text": "Mix the sugar with the cinnamon, and sprinkle this over the dough. Then add the raisins and nuts." }, { "line_type": "ol", "section": "Procedure", "text": "Roll the dough up tightly and put it into a greased cake pan. Again, let it rest for 20 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Finally, sprinkle little bits of butter on the cake. Then put it in the oven to bake for 50–60 minutes at about 180°C." }, { "line_type": "ol", "section": "Procedure", "text": "When it is done, take it out of the oven and let it cool. Only when it is completely cold turn the cake out of the pan—otherwise it will break." } ], "title": "Reindling (Austrian Yeasted Easter Cake)", "url": "https://en.wikibooks.org/wiki/Cookbook:Reindling_(Austrian_Yeasted_Easter_Cake)" }

{ "infobox": { "category": "/wiki/Category:Meat_recipes", "difficulty": 3, "servings": "10", "time": "180 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Rendang is made from beef or water buffalo meat slowly cooked in coconut milk and spices. The coconut milk used in cooking turns into a delicious spicy sauce that is more delicious than the meat itself." }, { "line_type": "ul", "section": "Ingredients", "text": "2 cloves garlic" }, { "line_type": "ul", "section": "Ingredients", "text": "4 shallots" }, { "line_type": "ul", "section": "Ingredients", "text": "25 g ginger" }, { "line_type": "ul", "section": "Ingredients", "text": "15 g turmeric" }, { "line_type": "ul", "section": "Ingredients", "text": "75 g young galangal" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp ground fresh red chile pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "½ pod dried nutmeg" }, { "line_type": "ul", "section": "Ingredients", "text": "2 candlenuts" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tbsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp gula jawa (Indonesian palm sugar)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 kg beef, cut into big cubes to make 20 pieces" }, { "line_type": "ul", "section": "Ingredients", "text": "4 lime leaves" }, { "line_type": "ul", "section": "Ingredients", "text": "1 stalk lemongrass" }, { "line_type": "ul", "section": "Ingredients", "text": "2 L ready-to-use coconut milk or coconut milk from 1 big fresh coconut" }, { "line_type": "ol", "section": "Procedure", "text": "Using a food processor, grind together all the ingredients for the spice paste." }, { "line_type": "ol", "section": "Procedure", "text": "Marinate meat with the spice paste for at least 1 hour." }, { "line_type": "ol", "section": "Procedure", "text": "Heat the coconut milk over low heat until some oil rises to the surface (at least 20 minutes). Stir the coconut milk while it is cooking." }, { "line_type": "ol", "section": "Procedure", "text": "Transfer the meat and spice paste mixture to a large wok or pot. Cover with 300 ml of the hot coconut milk." }, { "line_type": "ol", "section": "Procedure", "text": "Stirring occasionally, cook over medium-low heat until half of the coconut milk has evaporated." }, { "line_type": "ol", "section": "Procedure", "text": "Add another 100 ml hot coconut milk, and stir until almost all of the coconut milk has evaporated." }, { "line_type": "ol", "section": "Procedure", "text": "Keep on adding coconut milk, 100 ml at a time, and cooking until the previous addition has evaporated." }, { "line_type": "ol", "section": "Procedure", "text": "Cook until the meat is tender (at least 1½ hours) and almost all the liquid from the coconut milk has reduced to a spicy sauce." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "When cooled, the coconut oil in the rendang may solidify. Reheat in a pan before serving. A reheated rendang often has better flavor." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Fresh coconut milk produces a better sauce." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Chicken or mutton can be used in place of beef." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Beef liver may be used but produces a darker sauce." } ], "title": "Rendang (Indonesian Beef and Coconut Stew)", "url": "https://en.wikibooks.org/wiki/Cookbook:Rendang_(Indonesian_Beef_and_Coconut_Stew)" }

{ "infobox": { "category": "/wiki/Category:Sandwich_recipes", "difficulty": 2, "servings": "1", "time": "Prep: 5 minutesCooking: 10 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "The Reuben or Reuben sandwich is a grilled or toasted sandwich made with corned beef, sauerkraut, Swiss cheese, and Russian dressing. It is typically made with rye bread though originally it may have been served on pumpernickel bread." }, { "line_type": "p", "section": null, "text": "The origins of the Reuben are contested. One account holds that Reuben Kulakofsky (sometimes spelled Reubin), a grocer from Omaha, Nebraska, was the inventor, perhaps as part of a group effort by members of Kulakofsky's weekly poker game held in the Blackstone Hotel from ca.1920–1935. The participants, who nicknamed themselves \"the committee,\" included the hotel's owner, Charles Schimmel.The sandwich first gained local fame when Schimmel put it on the Blackstone's lunch menu." }, { "line_type": "ul", "section": "Ingredients", "text": "½ lb (225 g) sliced corned beef (or try using pastrami)" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup (60 ml) drained sauerkraut" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp chopped sweet onion" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp creamy Russian dressing" }, { "line_type": "ul", "section": "Ingredients", "text": "2 slices rye bread (or use sourdough bread in case of rye allergy)" }, { "line_type": "ul", "section": "Ingredients", "text": "1–3 slices Swiss cheese" }, { "line_type": "ul", "section": "Ingredients", "text": "Chopped parsley" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp butter" }, { "line_type": "ol", "section": "Procedure", "text": "Combine the sauerkraut, onion, and parsley." }, { "line_type": "ol", "section": "Procedure", "text": "Spread the dressing on two slices bread." }, { "line_type": "ol", "section": "Procedure", "text": "Pile layers of corned beef, cheese, and sauerkraut mixture on one slice." }, { "line_type": "ol", "section": "Procedure", "text": "Add second slice of bread." }, { "line_type": "ol", "section": "Procedure", "text": "Butter the outside of the bread." }, { "line_type": "ol", "section": "Procedure", "text": "Grill until lightly browned, roughly 5–10 minutes." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The Reuben has a \"sister\" sandwich, the Rachel, which is made with pastrami or turkey in place of corned beef (and sometimes coleslaw in place of sauerkraut)." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "A Georgia Reuben is a Reuben made with turkey and coleslaw instead of sauerkraut." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "A Reuben served in a Jewish delicatessen would not contain cheese or butter, as dietary laws forbid meat and dairy in the same dish." } ], "title": "Reuben Sandwich", "url": "https://en.wikibooks.org/wiki/Cookbook:Reuben_Sandwich" }

{ "infobox": { "category": "/wiki/Category:Dessert_recipes", "difficulty": 3, "servings": "8", "time": "1 hour" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Template:Nutritionsummary" }, { "line_type": "p", "section": null, "text": "Rhubarb and custard pudding is a recipe adapted from page 21 of the February 2023 edition of Tesco's magazine.[1]" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup (125 ml/4.2 fl oz) water" }, { "line_type": "ul", "section": "Ingredients", "text": "⅔ cup (150 g/5.3 oz) superfine sugar, plus 1 tablespoon" }, { "line_type": "ul", "section": "Ingredients", "text": "400 g (14 oz) rhubarb, trimmed and chopped into 3–4 cm (1.2–1.6 in) pieces" }, { "line_type": "ul", "section": "Ingredients", "text": "2½ cups (625 ml/1.32 pints) milk" }, { "line_type": "ul", "section": "Ingredients", "text": "⅓ cup plus 1 tablespoon (100 ml/3.4 US fl oz) heavy cream, plus extra to serve (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon vanilla extract" }, { "line_type": "ul", "section": "Ingredients", "text": "4 tablespoons custard powder" }, { "line_type": "ul", "section": "Ingredients", "text": "2 eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "⅔ stick (80 g/2.8 oz) butter" }, { "line_type": "ul", "section": "Ingredients", "text": "10 slices thick-sliced white sandwich bread, crusts removed and cut into triangles" }, { "line_type": "ul", "section": "Ingredients", "text": "2 teaspoons powdered sugar, to serve" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat the oven to 160 °C (320 °F)." }, { "line_type": "ol", "section": "Procedure", "text": "Heat the water and ¼ cup (60 g/2.1 oz) of sugar in a large frying pan over medium heat until the syrup bubbles." }, { "line_type": "ol", "section": "Procedure", "text": "Add the rhubarb and simmer for 3 minutes, turning occasionally." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the heat and set aside to soak." }, { "line_type": "ol", "section": "Procedure", "text": "Heat the milk, cream and vanilla in a saucepan over a low heat until small bubbles appear." }, { "line_type": "ol", "section": "Procedure", "text": "Meanwhile, combine the remaining sugar, custard powder, and eggs in a heatproof bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Gradually pour the hot milk into the egg mixture, whisking as you go to temper it." }, { "line_type": "ol", "section": "Procedure", "text": "Grease a 30-by−20 cm (12-by−7.9 in), deep baking pan. Butter the bread slices." }, { "line_type": "ol", "section": "Procedure", "text": "Lay the bread slices in the baking pan, overlapping them slightly. Distribute the rhubarb on top, reserving the rhubarb syrup." }, { "line_type": "ol", "section": "Procedure", "text": "Pour in the custard to cover the bread slices. Soak for 20 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Bake for 30 minutes until the bread puffs up." }, { "line_type": "ol", "section": "Procedure", "text": "Scatter over 1 tablespoon sugar." }, { "line_type": "ol", "section": "Procedure", "text": "Increase temperature to 180 °C (356 °F) and bake for 5 more minutes until golden." }, { "line_type": "ol", "section": "Procedure", "text": "Dust with powdered sugar and serve optionally with rhubarb syrup and cream." }, { "line_type": "ol", "section": "References", "text": "↑ \"Rhubarb And Custard Bread And Butter Pudding Recipe | Dessert Recipes\". Tesco Real Food. Retrieved 2023-04-21." } ], "title": "Rhubarb and Custard Bread Pudding", "url": "https://en.wikibooks.org/wiki/Cookbook:Rhubarb_and_Custard_Bread_Pudding" }

{ "infobox": { "category": "/wiki/Category:Cake_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Rhubarb may be an intimidatingly tart vegetable eaten on its own, but when its sharp flavor is tempered with the addition of butter and sugar, it makes excellent desserts such as the cake recipe below." }, { "line_type": "ul", "section": "Ingredients", "text": "1½ cup thinly-sliced raw rhubarb" }, { "line_type": "ul", "section": "Ingredients", "text": "1½ cup brown sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup butter or margarine" }, { "line_type": "ul", "section": "Ingredients", "text": "1 egg" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup sour milk or cultured buttermilk" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp baking soda" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp vanilla" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups flour" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp cinnamon" }, { "line_type": "ol", "section": "Procedure", "text": "Cream the brown sugar and butter until fluffy. Beat in the egg and salt." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the milk, baking soda, vanilla, and flour. Once blended, add the rhubarb and stir until mixed in." }, { "line_type": "ol", "section": "Procedure", "text": "Pour batter into greased 9x13-inch pan. Combine the ¼ cup sugar and cinnamon, then sprinkle on top of the batter." }, { "line_type": "ol", "section": "Procedure", "text": "Bake at 375°F for 30–35 minutes." } ], "title": "Rhubarb Cake", "url": "https://en.wikibooks.org/wiki/Cookbook:Rhubarb_Cake" }

{ "infobox": { "category": "/wiki/Category:Dessert_recipes", "difficulty": 1, "servings": "4", "time": "15 minutes, plus 1 hour baking" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Rhubarb crumble is a traditional British dessert. Served traditionally with custard (though you can of course serve with cream or ice cream) it is a hearty, filling, and warm feast, best served after a light meal. This version has a flour-based crumble topping, it and simply uses rhubarb and sugar as the filling (unlike the cornstarch etc. in other versions). The rhubarb juice acts as a sufficient sauce." }, { "line_type": "ul", "section": "Ingredients", "text": "400 g (1 ¾ cup or 14 oz) rhubarb, cut into pieces roughly 1.5 cm long (no need to be consistent)" }, { "line_type": "ul", "section": "Ingredients", "text": "15 g (2 tbsp) light brown sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "75 g (2 ½ oz) butter or margarine, cut in pieces" }, { "line_type": "ul", "section": "Ingredients", "text": "100 g (3 ½ oz) plain flour" }, { "line_type": "ul", "section": "Ingredients", "text": "50 g (1 ¾ oz) wholemeal flour" }, { "line_type": "ul", "section": "Ingredients", "text": "50 g (1 ¾ oz) sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pinch cinnamon (optional)" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat the oven to 200°C (180°C fan)." }, { "line_type": "ol", "section": "Procedure", "text": "Rinse and drain the rhubarb pieces, and place them in a deep ovenproof dish. Add the light brown sugar and mix briefly." }, { "line_type": "ol", "section": "Procedure", "text": "Put the flours in a mixing bowl. Add the butter. With your fingers (not the palms of your hands), rub the butter into the flour until it resembles breadcrumbs." }, { "line_type": "ol", "section": "Procedure", "text": "Sprinkle the sugar and cinnamon over this mixture, and mix them in briefly." }, { "line_type": "ol", "section": "Procedure", "text": "Sprinkle the crumble mixture over the fruit, making a complete layer. Do not press the topping down—you want it light and crumbly." }, { "line_type": "ol", "section": "Procedure", "text": "Put the dish in the oven (no lid) for 35–45 minutes until crisp and a bit brown." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with custard." } ], "title": "Rhubarb Crumble I", "url": "https://en.wikibooks.org/wiki/Cookbook:Rhubarb_Crumble_I" }

{ "infobox": { "category": "/wiki/Category:Dessert_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "This version of rhubarb crumble uses oats in the crumble mixture, and also is rather unusual in putting some crumble mixture as a layer on the bottom (not just on top)." }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup brown sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ cup oats" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup flour" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup butter" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp cinnamon" }, { "line_type": "ul", "section": "Ingredients", "text": "4 cup uncooked diced rhubarb" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup white sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp corn starch" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup water" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp vanilla" }, { "line_type": "ol", "section": "Procedure", "text": "Mix brown sugar, oats, flour, butter, and cinnamon until crumbly." }, { "line_type": "ol", "section": "Procedure", "text": "Press half the mixture into a 9 inch square pan." }, { "line_type": "ol", "section": "Procedure", "text": "Cover crumb mixture with diced rhubarb." }, { "line_type": "ol", "section": "Procedure", "text": "Mix white sugar, cornstarch, and water. Cook until clear and thick, stirring constantly. Add vanilla and stir." }, { "line_type": "ol", "section": "Procedure", "text": "Pour over rhubarb. Sprinkle with remaining crumb mixture over the top." }, { "line_type": "ol", "section": "Procedure", "text": "Bake for 1 hour at 180°C." } ], "title": "Rhubarb Crumble II", "url": "https://en.wikibooks.org/wiki/Cookbook:Rhubarb_Crumble_II" }

{ "infobox": { "category": "/wiki/Category:Dessert_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "500 g (1 lb) fresh trimmed rhubarb" }, { "line_type": "ul", "section": "Ingredients", "text": "75 g (3 oz) caster sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp water" }, { "line_type": "ul", "section": "Ingredients", "text": "150 g (6 oz) self-raising flour" }, { "line_type": "ul", "section": "Ingredients", "text": "75 g (3 oz) butter" }, { "line_type": "ul", "section": "Ingredients", "text": "100 g (4 oz) brown sugar" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat oven to 190°C (375°F / gas mark 5)." }, { "line_type": "ol", "section": "Procedure", "text": "Cut the rhubarb into pieces and stew for a short time with the caster sugar and water until tender." }, { "line_type": "ol", "section": "Procedure", "text": "While the rhubarb is stewing, combine the flour and butter in a bowl until it resembles fine breadcrumbs." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the brown sugar." }, { "line_type": "ol", "section": "Procedure", "text": "Place the cooked rhubarb in a deep pie dish (1 L / 2 pt)." }, { "line_type": "ol", "section": "Procedure", "text": "Spoon over the crumble topping and spread out evenly" }, { "line_type": "ol", "section": "Procedure", "text": "Bake crumble for about 25 mins until the crumble is golden brown." } ], "title": "Rhubarb Crumble III", "url": "https://en.wikibooks.org/wiki/Cookbook:Rhubarb_Crumble_III" }

{ "infobox": { "category": "/wiki/Category:Dessert_recipes", "difficulty": 2, "servings": "4", "time": "10 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Rhubarb fool is a traditional dessert in Swedish cuisine. Its sweet and sour taste makes it a perfect summer dessert, to be served after a heavy meal." }, { "line_type": "ul", "section": "Ingredients", "text": "500 g fresh or frozen rhubarb" }, { "line_type": "ul", "section": "Ingredients", "text": "4 dl water" }, { "line_type": "ul", "section": "Ingredients", "text": "1 dl white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tbsp potato starch" }, { "line_type": "ul", "section": "Ingredients", "text": "Milk, or a mixture of milk and cream, for serving" }, { "line_type": "ol", "section": "Procedure", "text": "Rinse the rhubarb and cut it into smaller pieces, about 1–3 cm in length. If the rhubarb is coarse or of low quality, it may be necessary to peel it first." }, { "line_type": "ol", "section": "Procedure", "text": "Bring the water and sugar to a boil. Add the rhubarb and boil until soft, about 3–5 minutes. Meanwhile, mix the starch with a bit of water until it dissolves." }, { "line_type": "ol", "section": "Procedure", "text": "When the rhubarb is soft, whisk or stir vigorously to make sure all the rhubarb pieces break up into strings. There should be no whole pieces left—if necessary boil some more." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the rhubarb from the heat. Add the dissolved starch to the rhubarb while stirring. Keep stirring and bring the rhubarb to a boil once again." }, { "line_type": "ol", "section": "Procedure", "text": "Pour the rhubarb fool into serving bowls and sprinkle some sugar on top to prevent a skin from forming. Leave to cool off and then refrigerate." }, { "line_type": "ol", "section": "Procedure", "text": "Serve at room temperature or chilled, with milk." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Depending on the type of rhubarb and whether it is peeled or not, the color of the rhubarb fool can vary from pale yellow to clear red." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Cornstarch can substitute for the potato starch." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "To reduce the amount of carbohydrates in the recipe, consider use an artificial sweetener instead of the sugar. If using artificial sweetener then add that ingredient late. Unlike sugar it does not need to be dissolved in hot water." } ], "title": "Rhubarb Fool", "url": "https://en.wikibooks.org/wiki/Cookbook:Rhubarb_Fool" }

{ "infobox": { "category": "/wiki/Category:Beverage_recipes", "difficulty": 2, "servings": null, "time": "1 hour" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "2 lb (about 1 kg) tender rhubarb, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "5 cups water" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup lemon juice" }, { "line_type": "ol", "section": "Procedure", "text": "Combine the rhubarb and water in a non-aluminum pot. Cook until mushy." }, { "line_type": "ol", "section": "Procedure", "text": "Strain the mixture well, reserving only the juice." }, { "line_type": "ol", "section": "Procedure", "text": "Mix in lemon juice." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "It's important to use a non-aluminum pot, because when combined with an acidic food like rhubarb, aluminum can impart an unpleasant flavor." }, { "line_type": "ul", "section": "Use", "text": "For each cup of concentrate, add ⅓ cup sugar and ½ cup grapefruit juice, and chill well." }, { "line_type": "ul", "section": "Use", "text": "Just before serving, add 1 quart chilled ginger ale and stir well." } ], "title": "Rhubarb Juice", "url": "https://en.wikibooks.org/wiki/Cookbook:Rhubarb_Juice" }

{ "infobox": { "category": "/wiki/Category:Rhubarb_recipes", "difficulty": 3, "servings": null, "time": "2 hours +" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 lemon, juiced" }, { "line_type": "ul", "section": "Ingredients", "text": "2 oranges, juiced" }, { "line_type": "ul", "section": "Ingredients", "text": "4 pounds rhubarb, cut into small pieces" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pound raisins" }, { "line_type": "ul", "section": "Ingredients", "text": "3 pounds sugar" }, { "line_type": "ol", "section": "Procedure", "text": "Combine the lemon juice, orange juice, and rhubarb." }, { "line_type": "ol", "section": "Procedure", "text": "Chop lemon and orange rind along with raisins; add to rhubarb mixture." }, { "line_type": "ol", "section": "Procedure", "text": "Mix all and let stand for 30 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Add sugar and bring to a boil, then simmer for 1 hour, stirring often." }, { "line_type": "ol", "section": "Procedure", "text": "When the mixture gets thick, pour into glasses or crock." }, { "line_type": "ol", "section": "Procedure", "text": "When cool, seal." } ], "title": "Rhubarb Marmalade", "url": "https://en.wikibooks.org/wiki/Cookbook:Rhubarb_Marmalade" }

{ "infobox": { "category": "/wiki/Category:Pie_recipes", "difficulty": 3, "servings": null, "time": "Prep: 45 minutes (including crust)Baking: 1 hour" }, "text_lines": [ { "line_type": "p", "section": null, "text": "This rhubarb pie is fairly sweet, but also quite tangy. It is best served warm with a scoop of vanilla ice cream." }, { "line_type": "ul", "section": "Ingredients", "text": "1 recipe Flaky Pie Crust" }, { "line_type": "ul", "section": "Ingredients", "text": "5 cups (40 oz / 2 ½ lb / 1100 g) rhubarb stalks" }, { "line_type": "ul", "section": "Ingredients", "text": "1 ½ cups (12 oz / 340 g) white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup (2 oz / 60 g) cornstarch or tapioca pearls" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp salt" }, { "line_type": "ol", "section": "Procedure", "text": "Prepare the flaky pie crust and refrigerate while preparing the filling." }, { "line_type": "ol", "section": "Procedure", "text": "Clean and trim the rhubarb stalks." }, { "line_type": "ol", "section": "Procedure", "text": "Cut the stalks into ½–1 inch (1.25–2.5 cm) sections." }, { "line_type": "ol", "section": "Procedure", "text": "Add sugar, cornstarch or tapioca, and salt." }, { "line_type": "ol", "section": "Procedure", "text": "Stir until rhubarb is evenly coated with dry ingredients." }, { "line_type": "ol", "section": "Procedure", "text": "Follow the instructions in the flaky pie crust recipe." }, { "line_type": "ol", "section": "Procedure", "text": "Place pie on lowest rack in oven. Bake for 15 minutes. Reduce oven temperature to 350 °F (175 °C), and continue baking for 40–45 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Serve warm or cold." }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "If cornstarch is used as the thickener, the pie requires a longer cooling time before the filling gels." }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "Try using a whole egg in the filling." }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "This cookbook also has a recipe for strawberry rhubarb pie." }, { "line_type": "ul", "section": "Gallery", "text": "Rhubarb stalks" }, { "line_type": "ul", "section": "Gallery", "text": "Cleaned rhubarb stalks" }, { "line_type": "ul", "section": "Gallery", "text": "Filling for two pies" }, { "line_type": "ul", "section": "Gallery", "text": "Dry ingredients for filling" }, { "line_type": "ul", "section": "Gallery", "text": "Mixed fruit and dry ingredients for pie filling" } ], "title": "Rhubarb Pie", "url": "https://en.wikibooks.org/wiki/Cookbook:Rhubarb_Pie" }

{ "infobox": { "category": "/wiki/Category:Dessert_recipes", "difficulty": 2, "servings": "6", "time": "Prep: 15 minutesBaking: ½ hour" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "Stale cake or bread" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups rhubarb" }, { "line_type": "ul", "section": "Ingredients", "text": "4 tbsp white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "2 egg whites" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup sugar" }, { "line_type": "ol", "section": "Procedure", "text": "Line a buttered baking dish with slices of plain stale cake or bread." }, { "line_type": "ol", "section": "Procedure", "text": "Combine the rhubarb and 4 tbsp sugar, and add to the dish." }, { "line_type": "ol", "section": "Procedure", "text": "Cover and bake in a moderately slow 325°F (160°C) oven for about 30 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Make a meringue of the egg whites by whipping until very stiff, gradually beating in the ½ cup sugar." }, { "line_type": "ol", "section": "Procedure", "text": "Remove pudding from oven and cover with the meringue." }, { "line_type": "ol", "section": "Procedure", "text": "Return to a slow oven to brown the meringue." } ], "title": "Rhubarb Pudding", "url": "https://en.wikibooks.org/wiki/Cookbook:Rhubarb_Pudding" }

{ "infobox": { "category": "/wiki/Category:Spice_mix_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Use this for all kinds of BBQ. It's a bit spicy, so use sparingly." }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups smoked paprika" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup brown sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tbsp cayenne pepper (or adjust to taste)" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup dry mustard" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup garlic powder" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup dried rosemary" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp cinnamon" }, { "line_type": "ol", "section": "Procedure", "text": "Combine all ingredients in a container with a shaker lid." } ], "title": "Rib Rub", "url": "https://en.wikibooks.org/wiki/Cookbook:Rib_Rub" }

{ "infobox": { "category": "/wiki/Category:Rice_recipes", "difficulty": 1, "servings": "1", "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Rice an' peas is a traditional Caribbean dish, done easy in a rice cooker, great for your ital-eating Rastafarian or vegan friends. There's lots of ways to cook rice an' peas, but this one is easy and hassle free." }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup beans (kidney beans, black beans, pinto beans) (also known as \"peas\"), dried or canned" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup brown rice" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup coconut milk" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup water" }, { "line_type": "ol", "section": "Procedure", "text": "If using dried beans, cover them in water and soak for at least 8 hours." }, { "line_type": "ol", "section": "Procedure", "text": "Drain and rinse the beans (even canned beans) prior to use." }, { "line_type": "ol", "section": "Procedure", "text": "If using dried red kidney beans, boil briskly for 20 minutes, then drain again." }, { "line_type": "ol", "section": "Procedure", "text": "Add rice, beans, water, and coconut milk to a rice cooker. If using a programmable cooker, set to cook for brown rice. For an on/off cooker, turn it on." }, { "line_type": "ol", "section": "Procedure", "text": "In about 30 minutes your rice cooker will finish cooking the rice. Open, stir, and serve." }, { "line_type": "ul", "section": "Warnings", "text": "It is important to soak and pre-cook dried kidney beans. Dried kidney beans will cause nausea, vomiting and diarrhea unless they have been boiled briskly for at least twenty minutes to destroy the very indigestible phytohaemagglutinin that they contain—a slow cooker is not enough and can even make things worse. They will then need another 60–90 minutes at a slow simmer to become tender. Tinned kidney beans are quite safe and do not need pre-cooking as their preparation involves sufficient heat to destroy the toxin." } ], "title": "Rice an' Peas", "url": "https://en.wikibooks.org/wiki/Cookbook:Rice_an%27_Peas" }

{ "infobox": { "category": "/wiki/Category:Soup_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "2 rice cooker cups (12 fl oz / 1½ cups / 360 mL) long grain rice." }, { "line_type": "ul", "section": "Ingredients", "text": "10 cups (1.9 L) water" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp (15 ml) fresh chopped parsley" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp fresh chopped chives" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp fresh chopped rosemary" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon (2.5 ml) ground cinnamon" }, { "line_type": "ul", "section": "Ingredients", "text": "2 pounds (about 1 kg) beef, cubed" }, { "line_type": "ol", "section": "Procedure", "text": "Add the rice, water, parsley, chives, rosemary, and pepper to a 10-cup or larger rice cooker." }, { "line_type": "ol", "section": "Procedure", "text": "For a simple rice cooker, turn it on. For a programmable rice cooker, set the rice cooker to the quick cook setting and start." }, { "line_type": "ol", "section": "Procedure", "text": "Cover and allow to come to a simmer." }, { "line_type": "ol", "section": "Procedure", "text": "Add the beef and cinnamon, cover again, and allow to cook for 60 minutes." }, { "line_type": "p", "section": "References", "text": "This page incorporates text from the public domain cookbook Household Cyclopedia by Henry Hartshorne." } ], "title": "Rice and Beef Soup", "url": "https://en.wikibooks.org/wiki/Cookbook:Rice_and_Beef_Soup" }

{ "infobox": { "category": "/wiki/Category:Soup_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "This page incorporates text from the public domain cookbook The Cook's Decameron: A Study In Taste, Containing Over Two Hundred Recipes For Italian Dishes by Emily Waters." }, { "line_type": "ul", "section": "Ingredients", "text": "Cabbage" }, { "line_type": "ul", "section": "Ingredients", "text": "Stock" }, { "line_type": "ul", "section": "Ingredients", "text": "2 ounces boiled rice" }, { "line_type": "ul", "section": "Ingredients", "text": "Ham" }, { "line_type": "ul", "section": "Ingredients", "text": "Tomato sauce" }, { "line_type": "ol", "section": "Procedure", "text": "Cut off the stalk and all the hard outside leaves of a cabbage, wash it, and cut it up." }, { "line_type": "ol", "section": "Procedure", "text": "Drain cabbage and cook it in good stock." }, { "line_type": "ol", "section": "Procedure", "text": "Add boiled rice, a little chopped ham, and a few spoonfuls of tomato sauce." } ], "title": "Rice and Cabbage Minestrone", "url": "https://en.wikibooks.org/wiki/Cookbook:Rice_and_Cabbage_Minestrone" }

{ "infobox": { "category": "/wiki/Category:Middle_Eastern_recipes", "difficulty": 2, "servings": "3–4", "time": "30 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Extremely simple to cook, mejadra is a fundamental component of Middle Eastern cuisine. It provides carbohydrates, proteins, and a full stomach. It also tastes great. The most common recipe uses rice. Bulgur can be substituted for rice, using the exact same procedure. When cooked with rice, this recipe is gluten-free. It isn't gluten free when cooked with bulgur (wheat)." }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (100 g / 3.5 oz) dry lentils" }, { "line_type": "ul", "section": "Ingredients", "text": "Olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Baharat" }, { "line_type": "ul", "section": "Ingredients", "text": "Cumin" }, { "line_type": "ul", "section": "Ingredients", "text": "Ground cardamom" }, { "line_type": "ul", "section": "Ingredients", "text": "4 cups (1 L / 1.1 qt) water, divided" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (80 g / 2.8 oz) uncooked rice or bulgur" }, { "line_type": "ul", "section": "Ingredients", "text": "Ground pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "1 medium sized onion" }, { "line_type": "ol", "section": "Procedure", "text": "Fry the lentils in oil for 3–4 minutes, stirring continuously, until the first beans show signs of scorching." }, { "line_type": "ol", "section": "Procedure", "text": "Add salt, baharat, cumin, and ground cardamom to taste." }, { "line_type": "ol", "section": "Procedure", "text": "Add 2 cups water and cover. Bring to a boil, lower to a simmer. Cook for 20 minutes or until all the water is absorbed by the lentils." }, { "line_type": "ol", "section": "Procedure", "text": "Fry the rice in oil for 3–4 minutes, stirring continuously, until the grains change colour." }, { "line_type": "ol", "section": "Procedure", "text": "Add salt, black or white pepper, and ground cardamom." }, { "line_type": "ol", "section": "Procedure", "text": "Add 2 cups water and cover. Bring to a boil, lower to a simmer. After 5 minutes turn the heat off, and leave standing for another 10 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Cut the onion into thin strips (about 0.5x4 cm / 0.2x1.6 in)." }, { "line_type": "ol", "section": "Procedure", "text": "Fry the onion in olive oil until crisp and deeply golden brown (this may take a while but will result in much fuller flavor)." }, { "line_type": "ol", "section": "Procedure", "text": "Mix the lentils and rice, and top with the fried onion. Use 2 parts lentils to 1 part rice for a moist consistency." } ], "title": "Rice and Lentils (Mejadra)", "url": "https://en.wikibooks.org/wiki/Cookbook:Rice_and_Lentils_(Mejadra)" }

{ "infobox": { "category": "/wiki/Category:Italian_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Risi e bisi (or rixi e bixi) is a Northern Italian dish, a signature meal of the city of Venezia (Venice) in particular, in the Veneto region. Its name literally translates to \"rice and peas\"." }, { "line_type": "ul", "section": "Ingredients", "text": "Rice (Vialone Nano is prefered)" }, { "line_type": "ul", "section": "Ingredients", "text": "Peas in their pods" }, { "line_type": "ol", "section": "Procedure", "text": "Cook the rice per the cooking instructions on the packet." }, { "line_type": "ol", "section": "Procedure", "text": "Boil the peas with their pods. Mash them." }, { "line_type": "ol", "section": "Procedure", "text": "Add the mashed peas to the rice." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Bacon can be added to make it even more delicious." } ], "title": "Rice and Peas (Risi e Bisi)", "url": "https://en.wikibooks.org/wiki/Cookbook:Rice_and_Peas_(Risi_e_Bisi)" }

{ "infobox": { "category": "/wiki/Category:Soup_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "This page incorporates text from the public domain cookbook The Cook's Decameron: A Study In Taste, Containing Over Two Hundred Recipes For Italian Dishes by Emily Waters." }, { "line_type": "ul", "section": "Ingredients", "text": "3 turnips, sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Butter" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup gravy" }, { "line_type": "ul", "section": "Ingredients", "text": "8 ounces crushed tomatoes" }, { "line_type": "ul", "section": "Ingredients", "text": "4 cups chicken, beef, or vegetable stock, brought to a boil" }, { "line_type": "ul", "section": "Ingredients", "text": "⅓ cup white rice, washed" }, { "line_type": "ol", "section": "Procedure", "text": "Arrange the turnip slices on a rack over a cookie sheet. Sprinkle with salt, cover them with a dish, and let them stand for about 2 hours until the water has run out of them." }, { "line_type": "ol", "section": "Procedure", "text": "Put the slices in a frying pan, and fry them slightly in butter until softened." }, { "line_type": "ol", "section": "Procedure", "text": "Add the gravy and tomatoes. Cook for a few minutes, then pour it into the boiling stock." }, { "line_type": "ol", "section": "Procedure", "text": "Boil for 30 minutes. Serve hot." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Minestra loses its flavour if it is boiled too long. In Lombardy, however, rice, macaroni, etc., are rarely boiled enough for English tastes." } ], "title": "Rice and Turnip Minestrone", "url": "https://en.wikibooks.org/wiki/Cookbook:Rice_and_Turnip_Minestrone" }

{ "infobox": { "category": "/wiki/Category:Dessert_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Rice bubble cake is quick and easy to make. Made with crisped rice cereal, the only other ingredients are butter, sugar and honey." }, { "line_type": "ul", "section": "Ingredients", "text": "100 g (4 oz) butter" }, { "line_type": "ul", "section": "Ingredients", "text": "6 tbsp sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "4 heaped tsp honey" }, { "line_type": "ul", "section": "Ingredients", "text": "5 cups rice cereal" }, { "line_type": "ol", "section": "Procedure", "text": "Add the first three ingredients to a large saucepan (large enough to later add the rice cereal) and melt over a medium heat" }, { "line_type": "ol", "section": "Procedure", "text": "Bring the mixture to the boil and allow it to turn over for about 4 minutes or until the mixture starts to turn brown. Stir occasionally" }, { "line_type": "ol", "section": "Procedure", "text": "Remove from the heat and add the rice cereal. Stir well to evenly mix everything together" }, { "line_type": "ol", "section": "Procedure", "text": "Press the mixture into a lined tin (buttered)" }, { "line_type": "ol", "section": "Procedure", "text": "Before it sets too hard, cut into even squares." }, { "line_type": "ul", "section": "Gallery", "text": "The ingredients. Clockwise from the top is butter, honey, sugar and rice cereal." }, { "line_type": "ul", "section": "Gallery", "text": "How the mixture looks at the start of boiling." }, { "line_type": "ul", "section": "Gallery", "text": "How the mixture looks at the end of boiling." }, { "line_type": "ul", "section": "Gallery", "text": "All the ingredients together in the saucepan" } ], "title": "Rice Bubble Cake", "url": "https://en.wikibooks.org/wiki/Cookbook:Rice_Bubble_Cake" }

{ "infobox": { "category": "/wiki/Category:Maltese_recipes", "difficulty": 3, "servings": "4–6", "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Ross il-forn is a dish of rice cooked in tomato meat sauce from Malta." }, { "line_type": "ul", "section": "Ingredients", "text": "½ onion, finely diced" }, { "line_type": "ul", "section": "Ingredients", "text": "A little oil" }, { "line_type": "ul", "section": "Ingredients", "text": "50 g diced bacon" }, { "line_type": "ul", "section": "Ingredients", "text": "2 small garlic cloves, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp tomato paste" }, { "line_type": "ul", "section": "Ingredients", "text": "250 g minced beef or a mixture of beef and pork" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tin of peeled plum tomatoes and their juices" }, { "line_type": "ul", "section": "Ingredients", "text": "2 eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "400 g uncooked long-grain rice" }, { "line_type": "ul", "section": "Ingredients", "text": "800 ml water" }, { "line_type": "ul", "section": "Ingredients", "text": "120 g grated parmigiano-reggiano, peppercorn pecorino, or mature cheddar" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt and pepper, to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "1 heaped tbsp parmigiano-reggiano, peppercorn pecorino, or mature cheddar, to finish" }, { "line_type": "ol", "section": "Procedure", "text": "Heat the oil in a pan. Add the onion, and cook until translucent." }, { "line_type": "ol", "section": "Procedure", "text": "Add the bacon and garlic, and cook for a couple minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the tomato paste, then the minced meat. Cook, breaking up the meat, until the meat is browned all over." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the tomatoes and juice. Simmer for a while until the tomatoes no longer taste raw or metallic. It should be saucy and not watery in texture." }, { "line_type": "ol", "section": "Procedure", "text": "Let cool." }, { "line_type": "ol", "section": "Procedure", "text": "Preheat the oven to 180°C." }, { "line_type": "ol", "section": "Procedure", "text": "Butter a stoneware, Pyrex, or aluminium dish/pan—rectangular is traditional but not obligatory." }, { "line_type": "ol", "section": "Procedure", "text": "Rinse the greased dish in water and shake out excess." }, { "line_type": "ol", "section": "Procedure", "text": "Whisk 1 egg lightly in a small bowl with a fork." }, { "line_type": "ol", "section": "Procedure", "text": "Place the rice, 500 ml of the tomato meat sauce, and the 120 g grated cheese in the dish along with the beaten egg and the water. Season lightly and mix gently but thoroughly." }, { "line_type": "ol", "section": "Procedure", "text": "Bake for 30 minutes, then remove from the oven and stir. At this point the rice should be nearly cooked, but there should be enough liquid left to complete the cooking. If it seems to have dried out too much, stir in some more water." }, { "line_type": "ol", "section": "Procedure", "text": "Mix the remaining egg with the remaining cheese and distribute over the top." }, { "line_type": "ol", "section": "Procedure", "text": "Return to the oven and bake a further 30–40 minutes or until well-browned and firm on top. The water should have been fully absorbed and the texture should be firm but moist under the topping." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Best eaten warm but also delicious cold when the \"Ross il-Forn\" can be cut into squares and wrapped in cooking foil for eating on the beach or to take on a picnic. Very small squares make good party finger food if placed in paper cups or skewered with toothpicks." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You can mix in large pieces of 1 or 2 chopped hard boiled eggs." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You may season with ground allspice as well as salt and pepper." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If you don't use the sweet spice you may add saffron strands (warmed briefly in a dry pan then crumbled and soaked in an espresso size cup of hot water) to colour and flavour the cooking water." } ], "title": "Rice Cooked in Tomato Meat Sauce (Ross il-Forn)", "url": "https://en.wikibooks.org/wiki/Cookbook:Rice_Cooked_in_Tomato_Meat_Sauce_(Ross_il-Forn)" }

{ "infobox": { "category": "/wiki/Category:Rice_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 large (~2 lbs / 1 kg) whole fish, cleaned" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups uncooked rice" }, { "line_type": "ul", "section": "Ingredients", "text": "1 ½ cups chopped onion" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Lemon juice" }, { "line_type": "ul", "section": "Ingredients", "text": "Water" }, { "line_type": "ol", "section": "Procedure", "text": "Fry fish in olive oil until well cooked. Remove the fish and allow to cool." }, { "line_type": "ol", "section": "Procedure", "text": "Fry the chopped onions in the same oil until well browned. Meanwhile, debone the fried fish, reserving the cooked fillets to be served over the rice." }, { "line_type": "ol", "section": "Procedure", "text": "Add the head, bones and skin of the fish to the fried onions and cook with 4 cups of water in a pressure cooker for 15 minutes, or for a longer time in an open pan." }, { "line_type": "ol", "section": "Procedure", "text": "Strain the broth and boil the rice in it using 1–4 cups of broth for each cup of rice (this will depend on the absorbency of the rice you use)." }, { "line_type": "ol", "section": "Procedure", "text": "Simmer the rice on low heat so that most of the broth is absorbed." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Some of the broth may be flavored with a few drops of lemon and served on the side as a sauce for this dish." } ], "title": "Rice in Fish Broth (Sayyadieh)", "url": "https://en.wikibooks.org/wiki/Cookbook:Rice_in_Fish_Broth_(Sayyadieh)" }

{ "infobox": { "category": "/wiki/Category:Beverage_recipes", "difficulty": 2, "servings": "Approximately 4", "time": "Preparation: 25 minutes Chilling: 4–10 hours" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Rice milk is one of the cheapest dairy alternatives to make at home. This simple but highly customizable recipe is great for anyone looking to avoid animal products, additives, and hormones." }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup cooked rice" }, { "line_type": "ul", "section": "Ingredients", "text": "4 cups water" }, { "line_type": "ol", "section": "Procedure", "text": "Combine ingredients in a blender. Add sweetener and variations (below) to taste." }, { "line_type": "ol", "section": "Procedure", "text": "Blend until smooth, roughly 1–2 minutes" }, { "line_type": "ol", "section": "Procedure", "text": "Refrigerate at least 4 hours or overnight if possible, and use within 5 days." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Rice milk is easy to customize. White, brown, or even wild rice can be used. For new flavors, try adding cocoa powder, vanilla, or banana." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "For a vegan horchata, add 1 tablespoon vanilla and 2 tablespoons cinnamon to the rice milk." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "This recipe's quantities can be adjusted, keeping a 1:4 ratio of rice to water." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If the milk seems too grainy, the rice can be soaked in water overnight before cooking, or strained through cheesecloth after blending." }, { "line_type": "ul", "section": "See also", "text": "Horchata" } ], "title": "Rice Milk", "url": "https://en.wikibooks.org/wiki/Cookbook:Rice_Milk" }

{ "infobox": { "category": "/wiki/Category:Dessert_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "For making rice flour modak, the procedure is the same for making the filling of coconut and jaggery. However, rice flour is used in the dough instead of wheat flour. They are not fried, but steamed." }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups rice flour" }, { "line_type": "ul", "section": "Ingredients", "text": "2½ cups water" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp butter" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup fresh grated coconut" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup jaggery" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp raisins" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp cashew nuts, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp cardamom, powdered" }, { "line_type": "ul", "section": "Ingredients", "text": "Ghee" }, { "line_type": "ol", "section": "Procedure", "text": "Make the filling, following the same method as the wheat flour modak." }, { "line_type": "ol", "section": "Procedure", "text": "Heat 2 cups of the water in a large pot/vessel and then add salt and butter." }, { "line_type": "ol", "section": "Procedure", "text": "As the water starts boiling, add rice flour to the water. Lower heat. Mix well. The mixture should be a smooth paste; there should be no lumps. If mixture is becoming too dry then add the remaining ½ cup water. Keep heating on low heat until rice flour is cooked." }, { "line_type": "ol", "section": "Procedure", "text": "Cover the mixture with a lid and remove from the heat. Let it cook in its own steam." }, { "line_type": "ol", "section": "Procedure", "text": "While it is still warm rub some ghee on your palms and take a small portion of the dough. Make a ball out of it. With your thumb shape the ball into a cup. Put 2 teaspoons of the filling and close the ends in a manner to get the shape of a fresh fig." }, { "line_type": "ol", "section": "Procedure", "text": "Make 10 modaks and place them in a colander or steamer basket greased with ghee. Place the modak in such a way that they do not touch one another in the colander." }, { "line_type": "ol", "section": "Procedure", "text": "Place the colander in a steamer and steam the modaks for 10 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Dribble with a teaspoon of ghee, and serve hot." } ], "title": "Rice Modak (Coconut Pastries) I", "url": "https://en.wikibooks.org/wiki/Cookbook:Rice_Modak_(Coconut_Pastries)_I" }

{ "infobox": { "category": "/wiki/Category:Dumpling_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "2 cup shredded fresh coconut" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup jaggery" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon roasted poppy seeds" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon rice flour" }, { "line_type": "ul", "section": "Ingredients", "text": "3–4 cardamom pods" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup water" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup rice flour" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon ghee" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pinch of salt" }, { "line_type": "ol", "section": "Procedure", "text": "Combine the coconut and jaggery. Cook over medium heat, stirring continuously until properly mixed. Do not overcook—the mixture should be brown not black." }, { "line_type": "ol", "section": "Procedure", "text": "Stir cardamom, roasted poppy seeds, and rice flour into the mix. Cook for some time." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from the heat and allow it to cool." }, { "line_type": "ol", "section": "Procedure", "text": "Boil the water. Add ghee, salt, and oil. Immediately add rice flour and stir well." }, { "line_type": "ol", "section": "Procedure", "text": "Cover for some time. Remove the lid and stir and cover again for a minute." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from heat, and transfer the mixture to a flat plate. Knead it properly while hot to make a soft pliable dough. The dough should be neither too sticky nor too dry." }, { "line_type": "ol", "section": "Procedure", "text": "Divide the dough into small balls, or 'C-Rag' as it is more commonly referred to." }, { "line_type": "ol", "section": "Procedure", "text": "Roll each ball into a 1.5 inch diameter circle. Hold it in one hand and make a small bowl of it. Put some coconut filling into the dough. Dip thumb and index finger in the oil and make 5–6 small pinches side by side on the edges of the bowl. Bring them together, join to form a peak. It should look like a head of garlic. Prepare all the other modaks like this." }, { "line_type": "ol", "section": "Procedure", "text": "Spread a damp cloth onto a flat round steamer basket and arrange all the modaks onto it. Place the basket in a steamer and cover. Steam for about 15 minutes. Use a large saucepan or pressure cooker if you don't have a steamer—do not put the whistle if you use the pressure cooker." }, { "line_type": "ol", "section": "Procedure", "text": "Serve warm with the clarified butter." } ], "title": "Rice Modak (Coconut Pastries) II", "url": "https://en.wikibooks.org/wiki/Cookbook:Rice_Modak_(Coconut_Pastries)_II" }

{ "infobox": { "category": "/wiki/Category:Rice_recipes", "difficulty": 3, "servings": "8", "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Rice pilaf can be served as a side-dish or main dish." }, { "line_type": "ul", "section": "Ingredients", "text": "6 tbsp butter or margarine" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup uncooked orzo pasta or uncooked vermicelli pasta broken into small pieces" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups uncooked long grain rice" }, { "line_type": "ul", "section": "Ingredients", "text": "4 cups boiling-hot chicken broth" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ tsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "4 cloves of garlic" }, { "line_type": "ul", "section": "Ingredients", "text": "1 big onion, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "2 carrots, diced small" }, { "line_type": "ol", "section": "Procedure", "text": "Melt butter or margarine in heavy deep pan or Dutch oven over medium heat." }, { "line_type": "ol", "section": "Procedure", "text": "Add vegetables and let them be lightly cooked without coloring; using the vegetables would mean you omit the orzo pasta." }, { "line_type": "ol", "section": "Procedure", "text": "Add orzo pasta (or small broken pieces of vermicelli pasta) and cook, stirring constantly until pasta is golden brown." }, { "line_type": "ol", "section": "Procedure", "text": "Add rice and stir until rice is well coated with butter. Allow rice to simmer in butter for a minute or two." }, { "line_type": "ol", "section": "Procedure", "text": "Add boiling chicken broth and salt." }, { "line_type": "ol", "section": "Procedure", "text": "Lower heat to a simmer, cover pan and cook 25 minutes over low heat until liquid is absorbed." }, { "line_type": "ol", "section": "Procedure", "text": "Gently fluff with a fork. Let stand for 15–20 minutes before serving." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Substitute an equal amount of vegetable broth for the chicken broth to create a vegetarian version of this recipe." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Substitute orzo with pine nuts if desired; this is traditionally done in Lebanon." } ], "title": "Rice Pilaf", "url": "https://en.wikibooks.org/wiki/Cookbook:Rice_Pilaf" }

{ "infobox": { "category": "/wiki/Category:Pudding_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "This is a simple rice pudding recipe, dating to at least 1965, in Columbus Ohio USA." }, { "line_type": "ul", "section": "Ingredients", "text": "2.8 liters (12 cups or 94 fl oz or ¾ gallon) milk" }, { "line_type": "ul", "section": "Ingredients", "text": "4 eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "155 g (⅔ cup / 5 ½ oz) white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "680 g (3 cups / 24 oz) cooked rice (brown rice works as well as, if not better than, white rice)" }, { "line_type": "ul", "section": "Ingredients", "text": "220 g (1 cup / 8 oz) raisins or Zante currants, if desired" }, { "line_type": "ul", "section": "Ingredients", "text": "Cinnamon, to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Nutmeg, to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Vanilla extract, to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "⅛ tsp ground cardamom or to taste (optional)" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat the oven to 165°C (325°F or Gas Mark 3)." }, { "line_type": "ol", "section": "Procedure", "text": "Mix milk, eggs, sugar in a large (about 3-liter or 3-quart) casserole dish until thoroughly mixed and frothy." }, { "line_type": "ol", "section": "Procedure", "text": "Mix in cinnamon, nutmeg and vanilla." }, { "line_type": "ol", "section": "Procedure", "text": "Mix in rice, then put in raisins. Do not mix in raisins, or they will all wind up on the bottom!" }, { "line_type": "ol", "section": "Procedure", "text": "Place casserole in a larger baking pan with about 2.5 cm (1 inch) of water. This will keep the bottom from cooking too fast and burning." }, { "line_type": "ol", "section": "Procedure", "text": "Bake in oven until set (about 1.5 hours)." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Putting less milk than rice in the dish will cause the milk to evaporate, thus creating a rice dish, rather than a pudding. For every cup of rice, 0.5–1 liter (2–3 cups or 16–20 fl oz or ¼ gallon) of milk should be added." } ], "title": "Rice Pudding", "url": "https://en.wikibooks.org/wiki/Cookbook:Rice_Pudding" }

{ "infobox": { "category": "/wiki/Category:Colombian_recipes", "difficulty": 4, "servings": "6", "time": "Cook 1 hour" }, "text_lines": [ { "line_type": "p", "section": null, "text": "El Pastel de Arroz (rice tamale) is typical dish from Cartagena, Colombia. It is very common to find it on Sundays at the beach or as a Christmas Eve favourite." }, { "line_type": "ul", "section": "Ingredients", "text": "1½ cups rice" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup white vinegar" }, { "line_type": "ul", "section": "Ingredients", "text": "6 tbsp cumin" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp onoto seeds" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup corn oil or sunflower oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp garlic powder" }, { "line_type": "ul", "section": "Ingredients", "text": "6 chunks of tender pork" }, { "line_type": "ul", "section": "Ingredients", "text": "6 pieces of chicken (drumsticks or cutlets recommended)" }, { "line_type": "ul", "section": "Ingredients", "text": "6 small Vienna sausages" }, { "line_type": "ul", "section": "Ingredients", "text": "6 small chorizos" }, { "line_type": "ul", "section": "Ingredients", "text": "6 slices of bacon" }, { "line_type": "ul", "section": "Ingredients", "text": "Assorted pickles (carrot, green beans, cauliflower, red pepper, celery)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 can (16 oz) Goya chickpeas" }, { "line_type": "ul", "section": "Ingredients", "text": "3 medium potatoes" }, { "line_type": "ul", "section": "Ingredients", "text": "3 red tomatoes" }, { "line_type": "ul", "section": "Ingredients", "text": "12 large cabbage leaves" }, { "line_type": "ul", "section": "Ingredients", "text": "24 large \"lobster claw\" leaves (can be replaced with banana plant leaves)" }, { "line_type": "ul", "section": "Ingredients", "text": "Capers, olives, and pickled onions" }, { "line_type": "ol", "section": "Procedure", "text": "Mix all the ingredients well in a large Pyrex baking dish." }, { "line_type": "ol", "section": "Procedure", "text": "Let stand one day under the sun (this is called orear)." }, { "line_type": "ol", "section": "Procedure", "text": "Place 1 leaf of cabbage on top of a clean working area." }, { "line_type": "ol", "section": "Procedure", "text": "Spread ⅛ cup of the rice mixture over the cabbage leaf." }, { "line_type": "ol", "section": "Procedure", "text": "Place one unit of each meat evenly through the pastel." }, { "line_type": "ol", "section": "Procedure", "text": "Place pickles, chickpeas, capers, pickled onions on top of the meats." }, { "line_type": "ol", "section": "Procedure", "text": "Place 2 slices of potato and 2 slices of tomato on top. Cover with another ⅛ cup of rice mixture." }, { "line_type": "ol", "section": "Procedure", "text": "Cover with one leaf of cabbage." }, { "line_type": "ol", "section": "Procedure", "text": "Place one washed lobster claw / banana leaf in a plain working area. Carefully put the pastel over the leaf and roll firmly. Cover with a second leaf and roll firmly. Tie with thread." }, { "line_type": "ol", "section": "Procedure", "text": "Cook in a large pan, covered with water, vinegar and salt, for 2 hours." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Onoto substitutes: pinch of paprika (for color not flavor); an equal amount of saffron; yellow food coloring; hot paprika; or equal parts turmeric and paprika." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You can prepare your own pickles: For 6 pastels boil 1½ cup water, ½ cup vinegar, 4 tbsp brown sugar and 1 large carrot cut into 6 sticks, 2 celery sticks cut in three pieces each, 6 green beans cut in half, 1 large red bell pepper cut into 12 sticks, and 1 small cauliflower. Let cool down and keep refrigerated overnight, before using it." } ], "title": "Rice Tamale (Pastel de Arroz)", "url": "https://en.wikibooks.org/wiki/Cookbook:Rice_Tamale_(Pastel_de_Arroz)" }

{ "infobox": { "category": "/wiki/Category:Rice_recipes", "difficulty": 1, "servings": "4", "time": "32 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "A typical Ghanaian morning dish is rice water porridge, made with evaporated or powdered milk. It is comparable to rice pudding but lighter because the cooking process uses water." }, { "line_type": "ul", "section": "Ingredients", "text": "Rice" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Sugar or honey" }, { "line_type": "ul", "section": "Ingredients", "text": "Milk (evaporated or powdered)" }, { "line_type": "ul", "section": "Ingredients", "text": "Dash of nutmeg" }, { "line_type": "ul", "section": "Equipment", "text": "Stove" }, { "line_type": "ul", "section": "Equipment", "text": "Spoon" }, { "line_type": "ul", "section": "Equipment", "text": "Pot/saucepan" }, { "line_type": "ol", "section": "Procedure", "text": "Wash the rice, then put it in a saucepan with a few cups of water. Bring to a boil." }, { "line_type": "ol", "section": "Procedure", "text": "Boil the rice for about 20 minutes, or until it has absorbed the water and become soft. If necessary, add the salt and an additional cup of water." }, { "line_type": "ol", "section": "Procedure", "text": "Beat the rice against the saucepan with a spoon to create a smooth, pudding-like consistency." }, { "line_type": "ol", "section": "Procedure", "text": "Add the nutmeg, and then let it boil for about 5 minutes. Add the sugar or honey." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with your preferred milk, and garnish with a tiny touch of nutmeg." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Soak the unprepared rice in water overnight for a very smooth rice water porridge." } ], "title": "Rice Water Porridge", "url": "https://en.wikibooks.org/wiki/Cookbook:Rice_Water_Porridge" }

{ "infobox": { "category": "/wiki/Category:Vegan_recipes", "difficulty": 1, "servings": "3 glasses", "time": "15 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "A spread that consist of the two base ingredients rice and wheat (optionally oat flakes)." }, { "line_type": "ul", "section": "Ingredients", "text": "400 g cooked rice" }, { "line_type": "ul", "section": "Ingredients", "text": "150 g wheat flour" }, { "line_type": "ul", "section": "Ingredients", "text": "Margarine or rapeseed/other vegetable oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Soy sauce (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Mustard (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Ketchup (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Garlic (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Onions (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Thyme (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Seasoning mix (corn flour, salt, chili, onion, garlic, paprika; e.g. Mexican taco seasoning mix)" }, { "line_type": "ol", "section": "Procedure", "text": "Mash the rice. Mix in the flour, margarine, and some water until you get a homogeneous mass." }, { "line_type": "ol", "section": "Procedure", "text": "Mix in the optional ingredients to taste. You can also try to just add your favorite herbs and no other ingredients." }, { "line_type": "ol", "section": "Procedure", "text": "Let rest to absorb the flavor of the herbs." } ], "title": "Rice Wheat Spread", "url": "https://en.wikibooks.org/wiki/Cookbook:Rice_Wheat_Spread" }

{ "infobox": { "category": "/wiki/Category:Rice_recipes", "difficulty": 2, "servings": "8", "time": "2 hours" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Arroz con frijoles negros (rice with black beans) is one of the many rice and bean dishes that are extremely popular throughout Latin America, especially in the Caribbean. Most people serve meat or fish with rice and beans. However, it also works well as a vegetarian or vegan main course." }, { "line_type": "p", "section": null, "text": "Below is the Cuban version of this dish." }, { "line_type": "ul", "section": "Ingredients", "text": "1 lb (500 g) dried black beans" }, { "line_type": "ul", "section": "Ingredients", "text": "1 large green pepper, cut in half with seeds and stem removed" }, { "line_type": "ul", "section": "Ingredients", "text": "⅓ cup olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 large onion, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "4 cloves of garlic, smashed and chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1 large green pepper, seeds and stem removed, then chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "4 tsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp oregano" }, { "line_type": "ul", "section": "Ingredients", "text": "1 bay leaf" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp sugar (or ½ packet of low-calorie sweetener)" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp cider vinegar" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp dry white wine (cooking wine or dry sherry is fine)" }, { "line_type": "ul", "section": "Ingredients", "text": "Olive oil (see below for quantities)" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups converted rice" }, { "line_type": "ol", "section": "Preparation", "text": "The night before you plan to cook, wash the beans and soak them in a large pot with 10 cups of water and one half of a green pepper." }, { "line_type": "ol", "section": "Preparation", "text": "The next day, cook them in the same water until they are softer (a low boil, stirring occasionally, about an hour)." }, { "line_type": "ol", "section": "Preparation", "text": "In a frying pan, heat two tablespoons of oil and sauté the chopped onion, garlic, and green pepper (this is called a sofrito) until soft (about 5–10 minutes)." }, { "line_type": "ol", "section": "Preparation", "text": "Take a cup of the soft black beans in some liquid and put in a blender. Liquefy the beans. Add this to the frying pan and mix the bean liquid with the sofrito. Then, add the contents of the frying pan to the big pot of beans. Add salt, pepper, oregano, bay leaf, and sugar." }, { "line_type": "ol", "section": "Preparation", "text": "Boil about another hour, stirring occasionally. Add vinegar and cooking wine." }, { "line_type": "ol", "section": "Preparation", "text": "Boil for about another hour to thicken. Add the 2 tablespoons olive oil and serve." }, { "line_type": "ol", "section": "Preparation", "text": "In another large sauce pan, combine rice, 4½ cups water, and 2 tablespoons olive oil." }, { "line_type": "ol", "section": "Preparation", "text": "Bring to a boil then reduce to simmer for about 20 minutes." }, { "line_type": "ol", "section": "Preparation", "text": "Fluff the rice with a fork once the water has evaporated." }, { "line_type": "ul", "section": "Serving", "text": "First option: place a serving of rice on each plate with a ladle full of beans on top. This is the most common method." }, { "line_type": "ul", "section": "Serving", "text": "Second option: place a serving of rice on each plate and a small side bowl holding a serving of beans for each diner." }, { "line_type": "ul", "section": "Serving", "text": "Third option: place a serving of rice on each plate and place the beans in a large serving bowl in the middle of the table." }, { "line_type": "ul", "section": "Serving", "text": "Encourage your guests to thoroughly mix their individual servings of rice and beans." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If the beans are too watery, boil until the right consistency. They keep for about a week in the refrigerator, and they freeze well." } ], "title": "Rice with Black Beans (Arroz con Frijoles Negros)", "url": "https://en.wikibooks.org/wiki/Cookbook:Rice_with_Black_Beans_(Arroz_con_Frijoles_Negros)" }

{ "infobox": { "category": "/wiki/Category:Rice_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 small jar (4.3 oz / 125 g) concentrado de coco or 1 cup (250 ml / 8.5 fl oz) fresh coconut milk" }, { "line_type": "ul", "section": "Ingredients", "text": "4 cups (1 L / 1.1 qt) water" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups (200 g / 7.1 oz) rice" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "2–3 tbsp sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "Raisins to taste" }, { "line_type": "ol", "section": "Procedure", "text": "Combine everything in a pot. Cover, bring to a simmer, and reduce to very low heat." }, { "line_type": "ol", "section": "Procedure", "text": "Cook until the liquid is absorbed and the rice is tender." }, { "line_type": "ol", "section": "Procedure", "text": "Served with a half of avocado and grilled meats of all varieties." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Some recipes add coconut browned in oil to the mix." } ], "title": "Rice with Coconut (Arroz con Coco)", "url": "https://en.wikibooks.org/wiki/Cookbook:Rice_with_Coconut_(Arroz_con_Coco)" }

{ "infobox": { "category": "/wiki/Category:Rice_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "2 cups (480 ml) long-grain rice, cooked" }, { "line_type": "ul", "section": "Ingredients", "text": "2 ½ tsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 medium eggplant, peeled and chopped into ½-inch (1 cm) cubes" }, { "line_type": "ul", "section": "Ingredients", "text": "Vegetable oil" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp whole coriander seeds" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tsp yellow split peas" }, { "line_type": "ul", "section": "Ingredients", "text": "⅛ tsp cayenne pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "1¾-inch (4 cm) stick of cinnamon" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tbsp dried unsweetened coconut" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp lemon juice" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ tsp turmeric" }, { "line_type": "ol", "section": "Procedure", "text": "Place the eggplant into a large bowl and sprinkle with 1 teaspoon salt. Mix well and allow to sit for half an hour, then rinse lightly and allow to drain." }, { "line_type": "ol", "section": "Procedure", "text": "Heat 1 tablespoon of oil in a skillet over a medium flame. Add the coriander, seeds, split peas, cumin, and cinnamon. Stir well. When the spices have darkened, remove them and place on a plate lined with a paper towel." }, { "line_type": "ol", "section": "Procedure", "text": "In the same pan, fry the coconut, stirring constantly. When it turns a golden-brown, remove and place on the paper towel." }, { "line_type": "ol", "section": "Procedure", "text": "In another skillet, sauté the eggplant until it is cooked through. It should turn a bruised dark brown. Be careful not to add too much oil in the process. Remove, set aside, and keep warm." }, { "line_type": "ol", "section": "Procedure", "text": "Put the dried spices into a mortar and grind into a fine powder. You'll find that a well-cleaned coffee grinder works well as a substitute." }, { "line_type": "ol", "section": "Procedure", "text": "In a small pot, combine the lemon juice, ½ teaspoon salt, turmeric, and 2 tablespoons water. Bring to a boil. Lower the heat and allow to simmer for 3 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "In a skillet, add the cooked rice and the eggplant and sauté with very little oil. Mix well. Allow the mixture to cool. Add 2 more tablespoons of vegetable oil; mix well. Add the coconut-spice mixture and the lemon mixture. Mix well and serve at room temperature." } ], "title": "Rice with Lemon Coconut and Eggplant (Vangibhat)", "url": "https://en.wikibooks.org/wiki/Cookbook:Rice_with_Lemon_Coconut_and_Eggplant_(Vangibhat)" }

{ "infobox": { "category": "/wiki/Category:Rice_recipes", "difficulty": 2, "servings": "4–6 servings", "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Arroz con leche is a sweet dish of creamed rice." }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup uncooked rice" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups water" }, { "line_type": "ul", "section": "Ingredients", "text": "7 cups milk" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cinnamon sticks" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups white granulated sugar or fruit syrup" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Outer peel of 1 lemon (remove white pith)" }, { "line_type": "ul", "section": "Ingredients", "text": "Cinnamon powder" }, { "line_type": "ul", "section": "Ingredients", "text": "Mint leaves (optional, for garnish)" }, { "line_type": "ol", "section": "Procedure", "text": "Put the rice in a strainer and rinse it until the water runs clear." }, { "line_type": "ol", "section": "Procedure", "text": "Put the rice in a pot with the water, and boil it for 7 minutes until the rice softens and the water is almost completely absorbed." }, { "line_type": "ol", "section": "Procedure", "text": "Add the milk, the sticks of cinnamon, and the lemon peel. Boil over moderate heat for 10 minutes. Take the cinnamon sticks and the lemon peel out, and cook for another 5–6 minutes until the rice is softer, stirring often with a wood spoon." }, { "line_type": "ol", "section": "Procedure", "text": "Add the sugar, and cook for another 30 minutes; then add the salt, and cook for 1–2 more minutes, stirring often." }, { "line_type": "ol", "section": "Procedure", "text": "Take the rice mixture off the heat and place it in a deep glass dish, sprinkle with cinnamon powder, and refrigerate." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Soy milk, rice milk, or almond milk can be used instead of milk." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Can be served with vanilla, chocolate, or Neapolitan ice cream, or with non-dairy ice creams." } ], "title": "Rice with Milk (Arroz con Leche)", "url": "https://en.wikibooks.org/wiki/Cookbook:Rice_with_Milk_(Arroz_con_Leche)" }

{ "infobox": { "category": "/wiki/Category:Nigerian_recipes", "difficulty": 3, "servings": "4–6", "time": "Prep: 30 minutesCooking: 45 minutesTotal: 75 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Rice with salted sun-dried ram meat is a meal common amongst Muslims in Lagos State, Nigeria. The dish is prepared from remnants of ram meat from the Eid-el Kabir festival and ofada rice." }, { "line_type": "ul", "section": "Ingredients", "text": "Tomato" }, { "line_type": "ul", "section": "Ingredients", "text": "Scotch bonnet chile pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Garlic (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Onion, cut in chunks" }, { "line_type": "ul", "section": "Ingredients", "text": "Salted sun-dried ram meat, cut into pieces" }, { "line_type": "ul", "section": "Ingredients", "text": "Onions, sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "Stock cube" }, { "line_type": "ul", "section": "Ingredients", "text": "Uncooked ofada rice, washed" }, { "line_type": "ul", "section": "Ingredients", "text": "Spoonful of vegetable oil" }, { "line_type": "ul", "section": "Special equipment", "text": "Blender" }, { "line_type": "ul", "section": "Special equipment", "text": "Stovetop" }, { "line_type": "ol", "section": "Procedure", "text": "Blend the tomato, chile pepper, garlic, and chunked onion until smooth." }, { "line_type": "ol", "section": "Procedure", "text": "Soak the dried meat in water for a few minutes. Drain and rinse the meat to get rid of excess salt." }, { "line_type": "ol", "section": "Procedure", "text": "Transfer the drained meat to a pot with the sliced onion and stock cube. Cover with water, and simmer until tender." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the rice, oil, and blended tomato mixture. Reduce the heat, and let simmer until all the liquid is absorbed." } ], "title": "Rice with Salted Sun-dried Ram Meat", "url": "https://en.wikibooks.org/wiki/Cookbook:Rice_with_Salted_Sun-dried_Ram_Meat" }

{ "infobox": { "category": "/wiki/Category:Rice_recipes", "difficulty": 2, "servings": "1–2", "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "This recipe serves 1 person as a main dish and 2 people as a side dish." }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup (120 g) Basmati rice" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (240 g) diced firm tofu" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp blanched slivered almonds" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp chopped cashews" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp raisins" }, { "line_type": "ul", "section": "Ingredients", "text": "1 bay leaf" }, { "line_type": "ul", "section": "Ingredients", "text": "4 peppercorns" }, { "line_type": "ul", "section": "Ingredients", "text": "1-inch piece cinnamon stick" }, { "line_type": "ul", "section": "Ingredients", "text": "2 whole cloves" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups (480 ml) water" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ol", "section": "Procedure", "text": "Wash the rice with several changes of cold water. Drain." }, { "line_type": "ol", "section": "Procedure", "text": "Add the water, bay leaf, peppercorns, cinnamon, cloves and salt and bring to a boil." }, { "line_type": "ol", "section": "Procedure", "text": "Reduce heat to medium low and cook covered for about 12 minutes until all the water has evaporated and the rice grains are tender yet separate." }, { "line_type": "ol", "section": "Procedure", "text": "Heat the oil in a pan." }, { "line_type": "ol", "section": "Procedure", "text": "Add the tofu and shallow-fry until for a few minutes on each side." }, { "line_type": "ol", "section": "Procedure", "text": "Scoop out of the oil and set aside." }, { "line_type": "ol", "section": "Procedure", "text": "To the same oil, add the nuts and the raisins and shallow-fry until the nuts are golden brown and the raisins have plumped up." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from heat." }, { "line_type": "ol", "section": "Procedure", "text": "Turn the rice into a serving bowl and fluff gently with a fork." }, { "line_type": "ol", "section": "Procedure", "text": "Fold in the tofu and the nuts gently and mix well." }, { "line_type": "ol", "section": "Procedure", "text": "Serve hot." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The whole spices are intended to be discarded, not eaten." } ], "title": "Rice with Tofu and Nuts", "url": "https://en.wikibooks.org/wiki/Cookbook:Rice_with_Tofu_and_Nuts" }

{ "infobox": { "category": "/wiki/Category:Vegan_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "A rice-oat-semolina burger is a vegan version of a hamburger, with a patty made from rice, oats, semolina, and onions." }, { "line_type": "ul", "section": "Ingredients", "text": "Rice" }, { "line_type": "ul", "section": "Ingredients", "text": "Oat flakes" }, { "line_type": "ul", "section": "Ingredients", "text": "Semolina" }, { "line_type": "ul", "section": "Ingredients", "text": "Onions" }, { "line_type": "ul", "section": "Ingredients", "text": "Chopped paprika (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Maize (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Mushrooms (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Leek (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Soy sauce (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Spices: salt, pepper, cumin, oregano, savory (optional)" }, { "line_type": "ol", "section": "Procedure", "text": "Mix about the same volumes of rice, oat flakes and semolina." }, { "line_type": "ol", "section": "Procedure", "text": "Add water and stir until you get a viscous substance." }, { "line_type": "ol", "section": "Procedure", "text": "Add spices to taste." }, { "line_type": "ol", "section": "Procedure", "text": "Chop onions and leek into pieces and fry them with some oil, add maize, paprika and mushrooms to taste when the onions turn glassy." }, { "line_type": "ol", "section": "Procedure", "text": "Fry in a hot, oiled pan. Use oil sparingly or the patties will be soaked in fat." }, { "line_type": "ol", "section": "Procedure", "text": "You may want to flatten the patties a bit with the spatula." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The patties are also quite tasty entirely without spices, only with onions." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The patties can make a reasonably good substitute for fried chicken meat, e.g., for salads." }, { "line_type": "ul", "section": "See also", "text": "Hamburger" } ], "title": "Rice-Oat-Semolina Burger", "url": "https://en.wikibooks.org/wiki/Cookbook:Rice-Oat-Semolina_Burger" }

{ "infobox": { "category": "/wiki/Category:Bread_recipes", "difficulty": 2, "servings": null, "time": "30–45 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Rich biscuits are tender baking powder biscuits in the style of the American South. Serve them with butter, honey, or jam, alongside a hearty breakfast, or next to meats and vegetables. If you want a biscuit that is better suited for making sandwiches, consider the sturdier biscuits recipe. For a more economical biscuit using vegetable shortening, consider the baking powder biscuit recipe." }, { "line_type": "ol", "section": "Procedure", "text": "Preheat oven to 450 °F (230°C, gas mark 8—very hot)." }, { "line_type": "ol", "section": "Procedure", "text": "Sift all dry ingredients into bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Use a pastry blender or a dinner knife to slice the butter into butter pats." }, { "line_type": "ol", "section": "Procedure", "text": "Put the butter pieces into the bowl with the dry ingredients and toss it so that flour covers the pieces of butter." }, { "line_type": "ol", "section": "Procedure", "text": "Use a pastry blender (or a pair of dinner knives grasped side-by-side in the same hand) to cut the flour-coated butter into the dry ingredients. Stop when all the butter is smaller than a green pea (about 1 cm in diameter), but you can still see lumps of butter." }, { "line_type": "ol", "section": "Procedure", "text": "Add the milk to dry ingredients and mix gently until dough holds together." }, { "line_type": "ol", "section": "Procedure", "text": "Turn out onto the counter or a flat board and form into a thick disk.\nIf you are working on a counter or board, sprinkle a large spoonful of flour on the surface before taking the dough out of the mixing bowl, and then another spoonful on top. Use just enough flour to keep the dough from sticking too much.\nIf you cover your work area with plastic cling wrap, you do not need to put any flour on the surface. Cover the top of the dough with another layer of plastic wrap to keep your hands or rolling pin clean." }, { "line_type": "ol", "section": "Procedure", "text": "If you are working on a counter or board, sprinkle a large spoonful of flour on the surface before taking the dough out of the mixing bowl, and then another spoonful on top. Use just enough flour to keep the dough from sticking too much." }, { "line_type": "ol", "section": "Procedure", "text": "If you cover your work area with plastic cling wrap, you do not need to put any flour on the surface. Cover the top of the dough with another layer of plastic wrap to keep your hands or rolling pin clean." }, { "line_type": "ol", "section": "Procedure", "text": "Roll the dough out to ⅓ inch (1 cm) thick. Cut dough in half or in thirds and stack the large pieces. Roll the stack out until it is about ¾ inch (2 cm) thick. This stacking process produces the layers." }, { "line_type": "ol", "section": "Procedure", "text": "Cut into squares with a pizza cutter or into shapes with an open cookie cutter. If using a round cutter, press straight down without twisting, as twisting produces shorter biscuits. Any remaining dough can be gently formed into a disk and cut again." }, { "line_type": "ol", "section": "Procedure", "text": "Place on plain, ungreased baking sheet. The biscuits should not touch each other. For a browner top, brush the top with a little bit of milk." }, { "line_type": "ol", "section": "Procedure", "text": "Bake at 450°F (230°C) for about 12 minutes, until the tops are golden brown." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You can use gluten-free flour substitutes. Avoid high-gluten bread flours." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "American-style baking powder is double-acting, which works better in this recipe than European-style single-acting baking powder." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Cream of tartar will make the biscuits rise taller in the oven, but it will also add a slight bitter flavor if you eat them the next day." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "White granulated sugar is the most typical, but any type of sugar and most sugar substitutes will work." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Unsweetened milk substitutes will work, but will slightly change the flavor." } ], "title": "Rich Biscuits", "url": "https://en.wikibooks.org/wiki/Cookbook:Rich_Biscuits" }

{ "infobox": { "category": "/wiki/Category:Dessert_recipes", "difficulty": 3, "servings": "8–10", "time": "30 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Rich brownies are cake-like but are denser and not springy or gooey." }, { "line_type": "ul", "section": "Ingredients", "text": "4 ounces (110 g) unsweetened baking chocolate" }, { "line_type": "ul", "section": "Ingredients", "text": "⅔ cup (160 g / 1.6 dl) solid fat (e.g. margarine, butter, shortening, or lard)" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups (450 g / 2.7 dl) baking sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "4 eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp vanilla" }, { "line_type": "ul", "section": "Ingredients", "text": "1¼ cup (300 g / 3 dl) flour" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp baking powder" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (240 g / 2.4 dl) coarsely chopped nuts (½ inch / 1 cm walnuts work well)" }, { "line_type": "ol", "section": "Procedure", "text": "Heat oven to 175 °C (350 °F)." }, { "line_type": "ol", "section": "Procedure", "text": "Melt chocolate and margarine in a double boiler, or (carefully) in a saucepan on low heat, stirring often." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from heat." }, { "line_type": "ol", "section": "Procedure", "text": "Mix in the sugar, eggs and vanilla." }, { "line_type": "ol", "section": "Procedure", "text": "Excluding the nuts, mix the dry ingredients with each other, and then into the wet mixture." }, { "line_type": "ol", "section": "Procedure", "text": "Mix in the nuts." }, { "line_type": "ol", "section": "Procedure", "text": "Spread into a 30x20 cm (13x9 in) baking pan, or into two 20x20 cm (8x8 in) baking pans." }, { "line_type": "ol", "section": "Procedure", "text": "Bake for 30 minutes, or until brownies pull away from the sides of the pan." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "This works well with 3 Tablespoons of oil in place of the solid fat. When using lard, ⅓ cup should be about right." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Unlike other brownie recipes which use cocoa powder and fill one small pan, this recipe uses baking chocolate and fills two small pans or one large one." } ], "title": "Rich Brownies", "url": "https://en.wikibooks.org/wiki/Cookbook:Rich_Brownies" }

{ "infobox": { "category": "/wiki/Category:Italian_recipes", "difficulty": 4, "servings": "12", "time": "2–3 hours" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Template:Nutritionsummary\nCookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Cuisine of Italy | Pasta Recipes" }, { "line_type": "p", "section": null, "text": "Lasagne is a baked pasta dish." }, { "line_type": "ul", "section": "Ingredients", "text": "1 lb (450 g) sweet Italian sausage" }, { "line_type": "ul", "section": "Ingredients", "text": "½ lb (230 g) minced (ground) beef" }, { "line_type": "ul", "section": "Ingredients", "text": "½ onion, chopped fine" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cloves garlic, crushed" }, { "line_type": "ul", "section": "Ingredients", "text": "3½ tbsp sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1½ tsp dried basil" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp fennel seed" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ tsp black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup chopped parsley, divided" }, { "line_type": "ul", "section": "Ingredients", "text": "4 cups (1 kg / 2.2 lb) canned whole tomatoes, undrained, halved, seeds removed" }, { "line_type": "ul", "section": "Ingredients", "text": "12 oz (340 g) tomato paste" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup (125 ml / 4.2 oz) water" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tbsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups (600 g / 1.3 lb) ricotta cheese" }, { "line_type": "ul", "section": "Ingredients", "text": "1 egg" }, { "line_type": "ul", "section": "Ingredients", "text": "16 oz (450 g) lasagna pasta" }, { "line_type": "ul", "section": "Ingredients", "text": "16 oz (450 g) mozzarella cheese, thinly sliced (a wire cutter is nice for semi-soft cheeses like this)" }, { "line_type": "ul", "section": "Ingredients", "text": "about 3 tbsp grated Parmesan cheese" }, { "line_type": "ol", "section": "Procedure", "text": "Remove sausage casings, and break sausage into small bits." }, { "line_type": "ol", "section": "Procedure", "text": "Sauté sausage and ground beef in 5-quart (4.7 L) saucepan or Dutch oven over medium heat with onion and garlic until the meat is browned." }, { "line_type": "ol", "section": "Procedure", "text": "Add sugar, 1 tablespoon salt, basil, fennel, pepper, and half the parsley; mix well." }, { "line_type": "ol", "section": "Procedure", "text": "Add tomatoes, tomato paste and water, mashing the tomatoes a bit. Bring the sauce to a boil then reduce heat and simmer, covered and stirring occasionally for 1½ hours." }, { "line_type": "ol", "section": "Procedure", "text": "Preheat oven to 275 °F (135 °C)." }, { "line_type": "ol", "section": "Procedure", "text": "Cook and drain pasta." }, { "line_type": "ol", "section": "Procedure", "text": "In a medium bowl mix ricotta, egg, ½ teaspoon salt and remaining parsley." }, { "line_type": "ol", "section": "Procedure", "text": "Assemble your lasagna in a 13×9×2-inch (33×23×5.1-cm) inch roasting pan (listed bottom to top):\nBottom layer of sauce (approx. 1½ cups / 375 g / 13.2 oz)\nLayer of pasta (overlapping slightly)\nLayer of ½ the ricotta mixture\nLayer of ⅓ of the mozzarella\nSauce layer (again, about 1½ cups / 375 g / 13.2 oz)\nLayer of grated Parmesan sprinkled over sauce (not so much that the sauce layer is covered entirely)\nLayer of pasta\nLayer of remaining ricotta\nLayer of ⅓ of the mozzarella\nLayer of remaining sauce\nLayer of sprinkled Parmesan\nLayer of remaining mozzarella" }, { "line_type": "ol", "section": "Procedure", "text": "Bottom layer of sauce (approx. 1½ cups / 375 g / 13.2 oz)" }, { "line_type": "ol", "section": "Procedure", "text": "Layer of pasta (overlapping slightly)" }, { "line_type": "ol", "section": "Procedure", "text": "Layer of ½ the ricotta mixture" }, { "line_type": "ol", "section": "Procedure", "text": "Layer of ⅓ of the mozzarella" }, { "line_type": "ol", "section": "Procedure", "text": "Sauce layer (again, about 1½ cups / 375 g / 13.2 oz)" }, { "line_type": "ol", "section": "Procedure", "text": "Layer of grated Parmesan sprinkled over sauce (not so much that the sauce layer is covered entirely)" }, { "line_type": "ol", "section": "Procedure", "text": "Layer of pasta" }, { "line_type": "ol", "section": "Procedure", "text": "Layer of remaining ricotta" }, { "line_type": "ol", "section": "Procedure", "text": "Layer of ⅓ of the mozzarella" }, { "line_type": "ol", "section": "Procedure", "text": "Layer of remaining sauce" }, { "line_type": "ol", "section": "Procedure", "text": "Layer of sprinkled Parmesan" }, { "line_type": "ol", "section": "Procedure", "text": "Layer of remaining mozzarella" }, { "line_type": "ol", "section": "Procedure", "text": "Cover the lasagna with foil and bake 30 minutes covered, then 25 minutes uncovered (or until bubbly and lightly browned). Cool for at least 20 minutes before serving." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Uncooked lasagnas freeze very well so the extra work can be done well in advance. You can make several batches at a time and freeze the extras to thaw out and cook later." } ], "title": "Ricotta Lasagne", "url": "https://en.wikibooks.org/wiki/Cookbook:Ricotta_Lasagne" }

{ "infobox": { "category": "/wiki/Category:Pasta_recipes", "difficulty": 2, "servings": "6", "time": "45 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Pasta with ricotta cheese in a tomato cream sauce topped with Parmesan cheese and parsley." }, { "line_type": "ul", "section": "Ingredients", "text": "16 oz rigatoni (or other) pasta" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp butter" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup finely-chopped onions" }, { "line_type": "ul", "section": "Ingredients", "text": "3 garlic cloves, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 can (28 oz) plum tomatoes, drained and chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1 ½ cups tomato sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp fresh minced basil" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp fresh minced oregano" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "⅛ tsp black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "16 oz ricotta cheese" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup heavy cream" }, { "line_type": "ul", "section": "Ingredients", "text": "1 ½ tsp granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup parsley, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup grated Parmesan cheese" }, { "line_type": "ol", "section": "Procedure", "text": "In a large pot bring 2 quarts of lightly salted water to a boil." }, { "line_type": "ol", "section": "Procedure", "text": "Cook rigatoni pasta for 11 minutes (or until al dente), drain and set aside until needed." }, { "line_type": "ol", "section": "Procedure", "text": "Over medium heat, melt butter and heat oil in a large skillet." }, { "line_type": "ol", "section": "Procedure", "text": "Lightly sauté onions and garlic cloves, don't brown. Cook about 5 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Drain canned tomatoes, dice and add to skillet with onions and garlic." }, { "line_type": "ol", "section": "Procedure", "text": "Also add to skillet tomato sauce, basil, oregano, salt and pepper. Simmer 20 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in ricotta cheese. Mix well and simmer for 5 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in heavy cream and sugar. Mix well and simmer 5 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from heat and add to cooked rigatoni pasta. Mix well." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in chopped parsley and sprinkle grated Parmesan cheese over top." }, { "line_type": "ol", "section": "Procedure", "text": "Serve hot." } ], "title": "Rigatoni Pasta with Ricotta in Tomato Cream Sauce", "url": "https://en.wikibooks.org/wiki/Cookbook:Rigatoni_Pasta_with_Ricotta_in_Tomato_Cream_Sauce" }

{ "infobox": { "category": "/wiki/Category:Rice_recipes", "difficulty": 2, "servings": "4 persons", "time": "40 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Risotto is an Italian rice dish, most popular in northern Italy. Traditionally, risotto is the name given to all recipes that use rice as the main component and are served as first dish in a traditional Italian lunch or dinner as usually pasta also is. When rice arrived in Italy six centuries ago from the Far East, it found an ideal place for cultivation in the Po river plain and during the Renaissance and gradually replaced rye, barley and millet for its ease of preparation and nutritious power. Its diffusion across the country gave rise to hundreds of recipes containing components of different local cultures. But the founder of all risotti is the Milan risotto, also called saffron risotto." }, { "line_type": "p", "section": null, "text": "Generally the rice is slowly cooked in stock, but other liquids can be used. What's described here is a basic risotto recipe. Grated or ground Parmesan cheese is almost always sprinkled on top. It can be eaten as is, but risotto is generally enjoyed with one or two ingredients added. In Italy, risotto is, like pasta, usually served as first course, the second course being meat or fish." }, { "line_type": "ul", "section": "Ingredients", "text": "400 g (14 oz) risotto rice" }, { "line_type": "ul", "section": "Ingredients", "text": "1 onion, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1 glass dry white wine" }, { "line_type": "ul", "section": "Ingredients", "text": "25 g (1 oz) butter (a good rich butter is best)" }, { "line_type": "ul", "section": "Ingredients", "text": "About 1 liter stock/broth (but it's a good idea to have more than you need)" }, { "line_type": "ol", "section": "Procedure", "text": "Sweat the onion very gently over medium heat in some butter or olive oil, without letting it brown. This is known as a soffritto in Italy." }, { "line_type": "ol", "section": "Procedure", "text": "Add the rice and cook until it has a transparent look (this shouldn't take long). Add some salt and pepper." }, { "line_type": "ol", "section": "Procedure", "text": "Add the wine. A hot pan will cause the alcohol to evaporate more quickly (and create a nice dramatic effect), but make sure you don't burn the rice or the soffritto." }, { "line_type": "ol", "section": "Procedure", "text": "As the wine cooks away you will see the remaining liquid getting thicker as it's absorbing the starch from the rice. When it's more or less gone, add some stock. Do not add too much stock. The rice should never be submerged in stock. Keep stirring it and keep adding more stock as it cooks away. This should take about 15–20 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Taste to see if the rice is done. The rice should be soft, but have enough bite to it to feel the individual grains of rice. The choice between a liquid risotto or a firmer one is a matter of personal preference. When put on a plate, it should spread out slowly. If it sits still, it needs some more stock; if there's liquid coming from the risotto, it needs to cook down a bit more." }, { "line_type": "ol", "section": "Procedure", "text": "Let it rest for about a minute once ready." }, { "line_type": "ol", "section": "Procedure", "text": "Vigorously stir in the butter in small chunks at the time, tasting to get the amount of butter right. Season with more salt and pepper to taste. This phase is called the mantecatura." }, { "line_type": "ol", "section": "Procedure", "text": "Serve immediately." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "This is only the most basic risotto recipe. Add ingredients only at the beginning (through the soffritto, when they need to cook with the rice) or at the very end in the mantecatura (for ingredients that lose their flavour with too much cooking, such as herbs). If you want to use ingredients that require a very specific cooking time, like potatoes or broccoli, it's best to blanch them in advance, and add them to the risotto at the very end. It's very difficult to add them to the risotto halfway so that they will be cooked perfectly when the risotto is done. If you want the flavour of the stock to be present in these ingredients, blanch them in the stock. For some ingredients, like mushrooms, the cooking time isn't extremely important. These can simply be added to the risotto somewhere along the line." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "A common mistake in making risotto is to add too much of the extra ingredients. The star of the dish is the rice, and only very little else is needed." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Ingredients added at the last moment will be laced with butter. This can have a negative impact on the effect of some delicate ingredients, like garden cress." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Make sure your stock is simmering before you begin. It's important that the temperature is as high as possible, without letting the stock boil. The surface of the stock should just be moving a little. A large thick pot is best for the risotto." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "With risotto, practice makes perfect because there are many factors that influence the outcome. Experiment with several varieties of rice, choose the one you like best and then fine-tune the various parameters like cooking temperature, selection of the proper pot, the amount and timing of seasonings etc." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "What type of stock depends on the flavour you're trying to achieve, but since the flavour of the stock will become the main flavour of the dish, good stock is a wise investment. Canned is better than cubes or powder, home-made is usually best. Make sure the stock isn't too strong or too salty, as it will be greatly condensed. Make sure the stock is clear too, or the texture of the risotto will become gritty." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Use a plump, medium-grain rice that contains a lot of starch, like Maratelli, Arborio, Carnaroli or Vialone Nano." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Risotto won't keep beyond the meal, but rehydrating it with some soup or stock can yield edible results." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Think of risotto as a way of making stock edible with a fork: the quality of the stock you use is the most important factor in the quality of your risotto." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Use a different type of liquor to replace the white wine; vodka, whiskey, champagne and martini work well. Keep in mind that the color of the liquor will affect the rice. Using red wine will create a red risotto (which looks nice with fish or tomatoes). Rosé wine will make a pink/purple risotto, which looks nice with asparagus." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Saffron added to the stock is risotto alla Milanese." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If you are using some sweet ingredients, such as pumpkin, you may want to consider using leek instead of onion, to balance the taste." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Using large roasted breadcrumbs instead of parmesan cheese will create a nice contrast in texture with the risotto. Put the breadcrumbs on top of the risotto at the last minute and don't stir, or they will soak up too much moisture and lose their crunch." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "After step 3 you can move the contents into a rice cooker with the stock and left to its own devices to finish it off. The end result isn't quite as good, but the saving in effort makes it worthwhile." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Left over risotto is not particularly nice reheated on its own. So as not to waste the leftovers, you can form day old risotto into cakes or patties, coat them in flour and shallow fry them in olive oil, making risotto cakes. This can be served with a salad." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Mushroom risotto: Add mushrooms to the soffritto." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Cashew nut and cucumber risotto: Add chopped cucumber and roasted (unsalted) cashew nuts." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Feta cheese and rosemary risotto: Add the rosemary to the soffritto and stir small chunks of the feta cheese through the risotto at the end. Use roasted breadcrumbs instead of Parmesan cheese." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Sweet pea risotto: add sweet peas about 10 minutes before mantecatura." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Add sliced mushrooms, sliced sun-dried tomatoes and shredded pepperoni before adding the wine. Add tin of asparagus just before it finishes, or fresh asparagus stalks just before the wine." } ], "title": "Risotto (Basic)", "url": "https://en.wikibooks.org/wiki/Cookbook:Risotto_(Basic)" }

{ "infobox": { "category": "/wiki/Category:Risotto_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Risotto ai funghi is probably the most renowned of all risotto dishes, and should ideally be cooked with porcini mushrooms when they begin to come into season in July in Italy. However, dried porcini (or indeed any other mushroom) is fine. Being originally a dish of the common people it's easy, and very tasty." }, { "line_type": "ul", "section": "Ingredients", "text": "250 g arborio, vialone nano, or carnaroli risotto rice" }, { "line_type": "ul", "section": "Ingredients", "text": "25 g salted butter" }, { "line_type": "ul", "section": "Ingredients", "text": "1 small (150 g) white onion, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1 large clove garlic, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "½ litre chicken stock" }, { "line_type": "ul", "section": "Ingredients", "text": "200 g fresh porcini mushrooms,or about 50 g dried" }, { "line_type": "ul", "section": "Ingredients", "text": "1 small bunch of flat-leaved parsley" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup white, dry wine" }, { "line_type": "ul", "section": "Ingredients", "text": "100 g freshly grated Parmesan Reggiano cheese" }, { "line_type": "ol", "section": "Procedure", "text": "If using dried mushrooms, soak them for at least 20 minutes in 200 ml warm water. Even if the instructions on the packet say they should be soaked for less time, ignore them and soak for at least 20 minutes. Once they have reconstituted properly, chop about ½ of them into small pieces and roughly chop the rest. There's no need to soak fresh mushrooms." }, { "line_type": "ol", "section": "Procedure", "text": "Melt half the butter in preferably a medium sized frying pan or saucepan, on a medium heat." }, { "line_type": "ol", "section": "Procedure", "text": "Sweat the onion and garlic in the butter until the onion is translucent. Under no circumstances should the onions and garlic burn. If they do burn, throw them away and start over." }, { "line_type": "ol", "section": "Procedure", "text": "Now add the rice and swirl it around in the pan until it is also coated in the butter. Leave for about 30 seconds. Again it should not even come close to burning." }, { "line_type": "ol", "section": "Procedure", "text": "Now splash in the wine—it should fizz and steam dramatically—and wait for it to evaporate." }, { "line_type": "ol", "section": "Procedure", "text": "Add about half the stock slowly, one ladle at a time. Some feel slowly adding the stock is nonsense because they are off doing something else risking the rice \"catching\" and burning. Some feel it makes no discernible difference to the taste. Most would agree that this doesn't affect the taste, but does change the texture." }, { "line_type": "ol", "section": "Procedure", "text": "Stir the rice about every 2 minutes to release the starch and add more stock if there is the slightest chance of the rice drying out." }, { "line_type": "ol", "section": "Procedure", "text": "After about 5 minutes of cooking add the mushrooms and their juice (or liquor as it is called). If using dried mushrooms, make sure to avoid adding the dirt that has sedimented at the bottom of the container in which they've dried." }, { "line_type": "ol", "section": "Procedure", "text": "The secret of risotto is that the rice should be cooked until al dente, which means the rice should have a bit of bite left, rather than be squashy and flaccid. This takes anywhere from 15–20 minutes, but be sure to start testing small spoonfuls after about 15 minutes of cooking. The rice should be fairly glutinous and not too runny. Ideally it should spread out on its own across the plate when served, not remaining in a lump in the middle." }, { "line_type": "ol", "section": "Procedure", "text": "When you feel the rice is cooked, take it off the heat and add the chopped parsley, the remaining butter and about 2 tbsp of the Parmesan cheese and mix it all in together. Adjust the seasoning as well." }, { "line_type": "ol", "section": "Procedure", "text": "Let it stand for about 2 minutes (the Italians call this the Mantecatura period) and serve." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "A good indication is a large cupful of rice per person, although that makes two cupfuls of cooked rice, which is a lot of rice to eat without adding mushrooms, onion, cheese and a nibble of salad!" }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Dried porcini mushrooms are almost better than fresh, as they flavour the water they are being reconstituted in with a wonderful mushroom flavour which adds to the taste!" }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "People have differing views on adding garlic. Mushrooms and garlic are a nice combination, but the garlic should never overpower the taste of the mushrooms." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "A common alternative is to add the mushrooms between sautéeing the onion and toasting the rice." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Traditionally Italian risotto, and for that matter pasta, is served al dente, but for some people this will seem to be undercooked, in which case use more stock." } ], "title": "Risotto ai Funghi", "url": "https://en.wikibooks.org/wiki/Cookbook:Risotto_ai_Funghi" }

{ "infobox": { "category": "/wiki/Category:Rice_recipes", "difficulty": 2, "servings": "6–8", "time": "1 hour" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "¼ tsp saffron threads" }, { "line_type": "ul", "section": "Ingredients", "text": "3½–4 cups chicken broth" }, { "line_type": "ul", "section": "Ingredients", "text": "7 tbsp butter or margarine, divided" }, { "line_type": "ul", "section": "Ingredients", "text": "1 large onion, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1½ cups uncooked risotto rice" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup dry white wine" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Dash pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup freshly-grated Parmesan cheese" }, { "line_type": "ul", "section": "Ingredients", "text": "Chopped fresh parsley, fresh parsley sprig, and tomato slices for garnish (optional)" }, { "line_type": "ol", "section": "Procedure", "text": "Crush saffron in mortar with pestle to a powder. Place saffron in glass measuring cup." }, { "line_type": "ol", "section": "Procedure", "text": "Bring broth to a boil in small saucepan over medium heat; reduce heat to low." }, { "line_type": "ol", "section": "Procedure", "text": "Stir ½ cup broth into saffron to dissolve; set aside. Keep remaining broth hot." }, { "line_type": "ol", "section": "Procedure", "text": "Heat 6 tablespoons butter in large, heavy skillet or 2½-quart saucepan over medium heat until melted and bubbly." }, { "line_type": "ol", "section": "Procedure", "text": "Cook and stir onion 5 minutes or until onion is soft." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in rice; cook and stir 2 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in wine, salt and pepper." }, { "line_type": "ol", "section": "Procedure", "text": "Cook, uncovered, over medium-high heat 3–5 minutes until wine has evaporated, stirring occasionally." }, { "line_type": "ol", "section": "Procedure", "text": "Measure ½ cup hot broth; stir into rice mixture. Reduce heat to medium-low, maintaining a simmer throughout adding broth." }, { "line_type": "ol", "section": "Procedure", "text": "Cook and stir until broth has absorbed. Repeat, adding ½ cup broth 3 more times, cooking and stirring until broth has absorbed." }, { "line_type": "ol", "section": "Procedure", "text": "Add saffron-flavored broth to rice and cook until absorbed." }, { "line_type": "ol", "section": "Procedure", "text": "Continue to add remaining broth, ½ cup at a time, cooking and stirring until rice is tender but firm and mixture has slight creamy consistency. Not all broth may be necessary. Total cooking time of rice will be about 20 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Remove risotto from heat." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in remaining 1 tablespoon butter and cheese." }, { "line_type": "ol", "section": "Procedure", "text": "Garnish, if desired." }, { "line_type": "ol", "section": "Procedure", "text": "Serve immediately." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Plump, medium grain rice that contains a lot of starch is required. Arborio, Carnaroli, or Vialone Nano are traditionally best. Other rices that work well are Maratelli and Roma." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You may substitute vegetable broth for chicken broth." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "This recipe is often served with Osso Buco." } ], "title": "Risotto alla Milanese", "url": "https://en.wikibooks.org/wiki/Cookbook:Risotto_alla_Milanese" }

{ "infobox": { "category": "/wiki/Category:Rice_recipes", "difficulty": 2, "servings": "6", "time": "1 hour" }, "text_lines": [ { "line_type": "p", "section": null, "text": "This is a traditional Italian risotto." }, { "line_type": "ul", "section": "Ingredients", "text": "5 tablespoons extra-virgin olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 medium onion, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "2½ cups risotto rice" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ cup white wine" }, { "line_type": "ul", "section": "Ingredients", "text": "6 cups chicken broth" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon saffron powder" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup Parmesan cheese" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ol", "section": "Procedure", "text": "Bring the stock to a simmer in a saucepan. Keep the temperature as high as possible throughout the cooking process, without letting the stock boil. The surface of the stock should just be moving a little." }, { "line_type": "ol", "section": "Procedure", "text": "Sauté the onion until soft." }, { "line_type": "ol", "section": "Procedure", "text": "Add the rice and mix well until it is coated the oil." }, { "line_type": "ol", "section": "Procedure", "text": "Add the wine and stir constantly over medium heat until it evaporates." }, { "line_type": "ol", "section": "Procedure", "text": "Add enough hot broth to cover the rice and continue to stir until the liquid is absorbed." }, { "line_type": "ol", "section": "Procedure", "text": "Keep adding hot broth, a little at a time, while constantly stirring until the rice is done." }, { "line_type": "ol", "section": "Procedure", "text": "In a small bowl, dissolve the saffron in a little hot broth and add it to the rice." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the Parmesan cheese and season with salt to taste." }, { "line_type": "ol", "section": "Procedure", "text": "Serve immediately." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Plump, medium-grain rice that contains a lot of starch is required. Arborio or Carnaroli types are traditionally best. Other rices that work well are Roma, Vialone, Nano, and Maratelli." } ], "title": "Risotto II", "url": "https://en.wikibooks.org/wiki/Cookbook:Risotto_II" }

{ "infobox": { "category": "/wiki/Category:Meat_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Rissoles (ris·sole) is an extremely popular traditional Australian dish, similar to the American meatloaf." }, { "line_type": "ul", "section": "Ingredients", "text": "1 kg (2.2 lb) regular grade beef mince (ground beef)" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup (40 g / 1.4 oz) breadcrumbs" }, { "line_type": "ul", "section": "Ingredients", "text": "2 eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "Gravy powder or flour" }, { "line_type": "ul", "section": "Ingredients", "text": "Various herbs" }, { "line_type": "ol", "section": "Procedure", "text": "Place beef mince in mixing bowl with eggs, breadcrumbs and your favourite meat herbs and seasonings." }, { "line_type": "ol", "section": "Procedure", "text": "Mix thoroughly. When fully mixed, remove one handful and mould into a the shape of a very thick hamburger patty." }, { "line_type": "ol", "section": "Procedure", "text": "Roll the rissole in either flour or gravy powder (depending on your preferences)." }, { "line_type": "ol", "section": "Procedure", "text": "Cook in the oven, on a grill, or in a frying pan on a medium level of heat until cooked through and outer layer is crunchy." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with vegetables, hot chips, salad or by themselves on bread or toast to make rissole burgers." } ], "title": "Rissoles", "url": "https://en.wikibooks.org/wiki/Cookbook:Rissoles" }

{ "infobox": { "category": "/wiki/Category:Rice_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Riz gras is a popular and flavorful rice dish enjoyed in West Africa. This versatile recipe typically consists of cooked rice stir-fried with an array of vegetables, meats, and aromatic spices. The combination of ingredients creates a harmonious blend of textures and flavors, making it a satisfying meal that can be enjoyed on its own or as a side dish." }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups long-grain rice" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons vegetable oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 onion, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cloves of garlic, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup mixed vegetables (carrots, peas, corn, bell peppers, etc.), diced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup cooked meat (chicken, shrimp, beef, or tofu; optional), diced" }, { "line_type": "ul", "section": "Ingredients", "text": "2 eggs, lightly beaten" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tablespoons soy sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon sesame oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Chopped green onions" }, { "line_type": "ul", "section": "Equipment", "text": "Large skillet" }, { "line_type": "ul", "section": "Equipment", "text": "Wooden spoon or spatula" }, { "line_type": "ul", "section": "Equipment", "text": "Large pot" }, { "line_type": "ul", "section": "Equipment", "text": "Cutting board" }, { "line_type": "ul", "section": "Equipment", "text": "Knife" }, { "line_type": "ul", "section": "Equipment", "text": "Bowls for ingredient preparation" }, { "line_type": "ul", "section": "Equipment", "text": "Whisk (for beating eggs)" }, { "line_type": "ul", "section": "Equipment", "text": "Stovetop" }, { "line_type": "ol", "section": "Procedure", "text": "Rinse the rice thoroughly under cold water until the water runs clear." }, { "line_type": "ol", "section": "Procedure", "text": "In a pot, add the rinsed rice and the appropriate amount of water, following the package instructions." }, { "line_type": "ol", "section": "Procedure", "text": "Bring the water to a boil, then reduce the heat to low, cover with a tight-fitting lid, and let the rice simmer for the recommended cooking time (usually around 15–20 minutes or as per package instructions)." }, { "line_type": "ol", "section": "Procedure", "text": "Once cooked, fluff the rice with a fork and set it aside." }, { "line_type": "ol", "section": "Procedure", "text": "Heat a small amount of vegetable oil in the skillet or wok over medium heat." }, { "line_type": "ol", "section": "Procedure", "text": "Pour the lightly beaten eggs into the pan, and scramble them until cooked through." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the scrambled eggs from the pan, and set them aside." }, { "line_type": "ol", "section": "Procedure", "text": "In the same skillet or wok, add more vegetable oil if needed, and heat it over medium-high heat." }, { "line_type": "ol", "section": "Procedure", "text": "Add the onion and garlic, and sauté until the onion turns translucent and the garlic is fragrant." }, { "line_type": "ol", "section": "Procedure", "text": "Add the mixed vegetables and cooked meat (if using) to the skillet, and stir-fry until they are tender and heated through." }, { "line_type": "ol", "section": "Procedure", "text": "Add the cooked rice to the skillet and stir-fry with the vegetables and meat until everything is well combined." }, { "line_type": "ol", "section": "Procedure", "text": "Pour the soy sauce, and oyster sauce (if using) over the rice mixture and mix well to evenly coat the rice." }, { "line_type": "ol", "section": "Procedure", "text": "Season with salt and pepper according to your taste. Drizzle the sesame oil over the fried rice and give it a final toss to enhance the flavor." }, { "line_type": "ol", "section": "Procedure", "text": "Garnish with chopped green onions, cilantro, and prepared scrambled eggs." }, { "line_type": "ol", "section": "Procedure", "text": "Transfer to a serving dish and enjoy it hot." } ], "title": "Riz Gras (West African Fried Rice)", "url": "https://en.wikibooks.org/wiki/Cookbook:Riz_Gras_(West_African_Fried_Rice)" }

{ "infobox": { "category": "/wiki/Category:Meat_recipes", "difficulty": 3, "servings": "4", "time": "90 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Roast beef, or a roast dinner, is a traditional and classic meal across Britain, the Commonwealth, and Ireland, with the focus on some form of roasted meat, vegetables, gravy, and Yorkshire puddings. Roast dinners are traditionally served on Sunday, but can also be eaten throughout the week. The precise recipe of a roast dinner will vary considerably from person to person, so below is a broad overview of common elements that can be adapted and made your own. As a roast dinner is a combination of a number of elements, below links to already established recipes to be combined into the roast dinner itself. Enjoy!" }, { "line_type": "p", "section": "History", "text": "Roast Beef has been a staple of many countries diets for centuries, as noted, for example in the English ballad, \"The Roast Beef of Old England, written between 1731 and 1751:" }, { "line_type": "ul", "section": "Ingredients", "text": "1 joint (about 3 pounds / 1.5 kg) of good quality beef rib or rolled rib beef" }, { "line_type": "ul", "section": "Ingredients", "text": "Extra beef bones (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup sifted all-purpose flour" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon (5 ml) salt (rock salt preferred)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pinch of ground black pepper (as much as can be held between the finger/thumb)" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup olive oil or other good cooking oil" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups water" }, { "line_type": "ul", "section": "Ingredients", "text": "1 onion" }, { "line_type": "ul", "section": "Ingredients", "text": "1 glass of full-bodied red wine" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon (45 ml) red jam (mix with a little water and strain out the seeds if using raspberry or blackberry)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pinch of nutmeg" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon (5 ml) Lea and Perrin's Worcestershire sauce and/or Maggi stock cube" }, { "line_type": "ul", "section": "Ingredients", "text": "1 glass of red wine" }, { "line_type": "ul", "section": "Ingredients", "text": "3 lb (1.5 kg) potatoes (preferably Maris Piper)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon (15 ml) all-purpose flour" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons (30 ml) goose fat" }, { "line_type": "ul", "section": "Ingredients", "text": "Yorkshire pudding" }, { "line_type": "ul", "section": "Ingredients", "text": "Roast parsnips" }, { "line_type": "ul", "section": "Ingredients", "text": "Boiled or steamed green beans" }, { "line_type": "ul", "section": "Ingredients", "text": "Cabbage with a little bacon" }, { "line_type": "ul", "section": "Ingredients", "text": "Horseradish sauce or creamed horseradish" }, { "line_type": "ul", "section": "Ingredients", "text": "English mustard (preferably mixed from dry ground mustard. Colemans in the yellow tin is still the best)" }, { "line_type": "ol", "section": "Procedure", "text": "On the morning of cooking, get the beef joint out of the fridge, and let it stand to warm up to room temperature." }, { "line_type": "ol", "section": "Procedure", "text": "Preheat the oven to 200°C (400°F) and place a roasting tin in the oven to heat up. If you have a spare one, place another onion in the tin as it heats up. Try and use a cast-iron roasting tin since it conducts heat better." }, { "line_type": "ol", "section": "Procedure", "text": "Combine some plain flour, a little rock-salt and a good pinch of ground pepper. 'Dust' the fatty edges of the joint with the mixture, moistening the fat first by wiping it with a damp cloth, so the flour sticks better." }, { "line_type": "ol", "section": "Procedure", "text": "In a large frying pan, heat some olive oil, then sear (i.e. briefly fry) the fatty edges of the meat until they are a dark brown colour. You may need to hold the joint with a fork whilst you do this to ensure an 'all over tan'. It is a good idea, at this point, to brown the surface of the meat itself. This will trigger Maillard reactions (browning of sugars and amino acids), giving the meat a brown colour, and improving the flavour immensely. At the same time add the spare bones to the frying pan, and make sure these are also well browned." }, { "line_type": "ol", "section": "Procedure", "text": "Remove joint and bones from the frying pan. Lower the heat, add the red wine to the frying pan, and deglaze it well. Be careful as the wine might catch on fire!" }, { "line_type": "ol", "section": "Procedure", "text": "Using the spare beef bones, make a 'bed' for the joint on the bottom of the hot roasting tin, adding a coarsely chopped onion to the bed. The idea is to keep the joint a little raised from the bottom of the tin. It does not need to sit in the cooking juices. Add a cupful of water and pour the contents of the deglazed frying pan, including the onion, over the joint." }, { "line_type": "ol", "section": "Procedure", "text": "Place the joint on its bed, or on the rack, and put near the top shelf of the oven. Leave the meat to cook, without opening the oven for about 15 minutes at 200°C (400°F)." }, { "line_type": "ol", "section": "Procedure", "text": "Open the oven and baste the joint. Reduce the oven temperature to about 180°C (350°F). You no longer need to baste the joint now." }, { "line_type": "ol", "section": "Procedure", "text": "Depending on the way you like your beef, leave the joint in the oven for the following time:\nRare: 15 minutes per pound (~450g)\nMedium: 20 minutes per pound (~450g)\nWell-done: 25 minutes per pound (~450g)" }, { "line_type": "ol", "section": "Procedure", "text": "Rare: 15 minutes per pound (~450g)" }, { "line_type": "ol", "section": "Procedure", "text": "Medium: 20 minutes per pound (~450g)" }, { "line_type": "ol", "section": "Procedure", "text": "Well-done: 25 minutes per pound (~450g)" }, { "line_type": "ol", "section": "Procedure", "text": "Once the cooking has completed, take the joint out of the roasting tin and place it on its own separate dish." }, { "line_type": "ol", "section": "Procedure", "text": "Cover the joint loosely with lots of tin-foil, and leave it to rest for about 15 minutes in a warm part of the kitchen. If the joint can be stood up, sprinkle a very little rock salt over the top to enhance the taste." }, { "line_type": "ol", "section": "Procedure", "text": "Place the roasting dish on the stove (if need be light 2 rings, one for either end) and allow the juice to heat up a little. Add the red wine to the dish, and thoroughly deglaze the dish on a high heat. This will also evaporate the alcohol from the wine." }, { "line_type": "ol", "section": "Procedure", "text": "Add a little water (if you are cooking vegetables, add a little of their water) and the Worcestershire sauce. Bring to a low boil." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the red jam, mustard, and nutmeg. If you are really feeling naughty, you can add some crème fraîche!" }, { "line_type": "ol", "section": "Procedure", "text": "Continue to heat everything on the stove, adding water (or cream or more red wine) until the gravy begins to thicken just a little. Carefully sieve the lot, reserving the gravy in a bowl." }, { "line_type": "p", "section": "Procedure", "text": "Start preparing the potatoes about 1 hour before the beef joint roasting will be finished:" }, { "line_type": "ol", "section": "Procedure", "text": "Peel the potatoes, and trim them so that they are (more or less) the same size. Retain the peelings." }, { "line_type": "ol", "section": "Procedure", "text": "Put the potatoes into a large saucepan of boiling salted water with a little olive oil. If you can, place the peelings in a muslin or cheesecloth sack and add to the boiling water to give the potatoes a little more taste (thanks to Heston Blumenthal for this brilliant idea)." }, { "line_type": "ol", "section": "Procedure", "text": "While you are doing this, heat the goose fat in a large metal oven-safe frying pan." }, { "line_type": "ol", "section": "Procedure", "text": "Boil the potatoes for 5 minutes only—no more. Take them off the heat, drain them, and return them to the saucepan dry." }, { "line_type": "ol", "section": "Procedure", "text": "Immediately add the flour to the saucepan and cover with a well-fitting lid. Holding the lid in place, violently shake the saucepan for about 15 seconds. The purpose of this dramatic action is to coat the potatoes with the flour and produce a rough and slightly spiky exterior to the potatoes. This will help them roast better and yield a crispy exterior. Using a large metal spoon, lift the potatoes one-by-one out of the saucepan, and place them in the pan of hot goose fat. Roll them around gently so that they take on a little colour. This may take 5–10 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "When they have all been in the frying pan, drain the oil from the pan, and separate the potatoes a little, or move them carefully onto a rack above a roasting dish in the oven. Don't place them flat onto a roasting dish or they will tend to become soggy. There should be a gap of about 1 inch (2.5cm) between each potato. This is vital to let air to circulate thus enabling them to become crispy." }, { "line_type": "ol", "section": "Procedure", "text": "Bake the potatoes in the oven with the beef. The temperature of the oven really depends on what stage the roast beef is at, about 180°C (350°F). They will take about 30–40 minutes to cook and they should have a golden brown crust." }, { "line_type": "ol", "section": "Procedure", "text": "About twice during the cooking process, take out the tray of potatoes, and with a fork, gently turn them through 90 or so degrees so they become cooked all over. This is not as easy as it sounds, as the potatoes may have formed a crust, so work carefully. When finished, they will be crispy on the outside, and delightfully fluffy on the inside." }, { "line_type": "ol", "section": "Procedure", "text": "The potatoes will produce steam, so when you are ready to serve them, try and find a serving dish where the potatoes can be laid out next to each other, rather than piled upon each other. This will stop any steam they produce from making them soggy. Sometimes, laying them around the beef joint will serve the purpose." }, { "line_type": "ol", "section": "Procedure", "text": "Carve thin slices of the meat. Serve with the roast potatoes, as well as 3 or more side vegetables such as roast parsnips, green beans, and cabbage with a little bacon." }, { "line_type": "ol", "section": "Procedure", "text": "Don't forget some good quality (or better still home made) creamed horseradish sauce, and Coleman's mustard. Yorkshire pudding also goes very well with this dish." }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "Best buy a 'joint' of Rib, Wing Rib or Sirloin Beef (I believe in the U.S. it is called Prime Rib, and is usually excellent) from a reliable butcher, and preferably not from a supermarket. If rolled, the Sirloin should come preferably 'bone in'. The word 'joint' is used in the U.K. to refer to any large lump of meat for roasting, whether or not it actually contains a joint (hip or shoulder) of an animal." }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "A boneless 3 pound or 1.5 kg 'joint' will be enough for 4 people with some left over. If the meat is bone-in (still has bones in it) then double the weight required." }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "Also best you don't buy simply for the number of people expected at table. Cold roast beef is also delicious. Allow for 'fridge thieves', cold lunches and at least 3 rounds of Beef and Horseradish Sandwiches in the days to come. So, let's be straight here, the larger the joint, the better!" }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "All meat, and in particular, beef must be well hung. At least 20 days, so the colour of the meat is more a dark maroon, rather than bright red. If a ribbed joint looks just a little shrivelled, that's fine too." }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "Make sure your joint has a good quantity of 'marbling' (cream-coloured fat both around the outside, as well as some through the meat itself). If the joint is coloured bright red, steer clear. It has not been hung long enough. It may be cheaper, but such a cut will sacrifice quality." }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "Supermarket meat has often been treated with a harmless chemical to make it look bright red, before it is sealed in plastic. It is difficult to determine the condition of such meat so unless you have no choice, buy from a specialist butcher." }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "If you're planning your roast beef for a Sunday lunch, please remember to buy the joint by Thursday lunchtime. Most butchers sell out fast thereafter as the weekend quickly approaches." }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "When purchased, place the roast high in the fridge on a dish together with the bones and a quartered onion, and cover with foil. Turn it over occasionally making sure you don't drain any juices which may seep out. It's best not to freeze the roast." }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "If you don't have extra bones to make a bed, place a roasting rack in the tin. Alternatively, you can sit the joint on roughly chopped sweet vegetables (e.g. carrots, onions, leeks, a small amount of celery)." }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "Too much celery will add a bitter note to the gravy." }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "Resting the meat is absolutely essential, as the juices, which has been drawn towards the surface of the joint will \"relax\" and diffuse back into the joint. The resting time also gives you time to make a delicious gravy and start baking the Yorkshire pudding, if that is required." }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "Remember you need enough gravy for the number of people at the table, and they will take loads of gravy.... it's that good!" }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "A large sharp carving knife is of course essential, and it may well need a little resharpening during the carving process (remember to wipe the blade on a cloth before re-attacking the meat lest you smother the first slice in metal shavings!)" }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "If you are carving the joint with the bone in, it is regarded as \"de rigueur\" to carve from the outside of the joint parallel to the bone. Very difficult to do, difficult to produce uniform, thin slices, and extremely dangerous as often a small slice of finger or knuckle will add to the taste !!" }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "I suggest carving across the shortest cross section of the joint, with the joint lying on its side. It is much easier, neater, and affords greater control over the thickness and size of slices you carve. A purist may disagree, but who cares!" } ], "title": "Roast Beef", "url": "https://en.wikibooks.org/wiki/Cookbook:Roast_Beef" }

{ "infobox": { "category": "/wiki/Category:Meat_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Slow roasting makes normally tough eye of round tender." }, { "line_type": "ul", "section": "Ingredients", "text": "1 eye (2 ½ lb) of round roast, trimmed of extra fat" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup red wine" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp dried thyme" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp dried rosemary" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp freshly ground black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "1–2 tbsp all-purpose flour, depending on how much drippings you get." }, { "line_type": "ul", "section": "Ingredients", "text": "Olive oil" }, { "line_type": "ol", "section": "Procedure", "text": "Coat roast with olive oil on all sides. Combine remaining ingredients and rub into all sides of roast." }, { "line_type": "ol", "section": "Procedure", "text": "Insert a probe thermometer into the center of the roast. Place on a roasting rack in a large (not nonstick) roasting pan and roast at 200°F until the internal temperature reaches 120°F." }, { "line_type": "ol", "section": "Procedure", "text": "Remove roast from pan and heat pan over high heat while oven heats to 500°F." }, { "line_type": "ol", "section": "Procedure", "text": "Add roast to pan and place pan back in oven. Cook until internal temperature reaches 135°F for medium-rare." }, { "line_type": "ol", "section": "Procedure", "text": "Remove roast from pan and keep warm." }, { "line_type": "ol", "section": "Procedure", "text": "Skim fat from pan juices and reserve 1–2 tbsp, depending on how much jus you get. Remove remaining drippings from pan and reserve." }, { "line_type": "ol", "section": "Procedure", "text": "Whisk in flour and heat on 2 burners set on medium high heat. Cook, whisking continuously, until mixture turns light blond." }, { "line_type": "ol", "section": "Procedure", "text": "Add reserved drippings and wine to pan and deglaze. Bring to a boil and cook until reduced by ⅓." }, { "line_type": "ol", "section": "Procedure", "text": "Serve beef warm with au jus." } ], "title": "Roast Beef Round with Au Jus", "url": "https://en.wikibooks.org/wiki/Cookbook:Roast_Beef_Round_with_Au_Jus" }

{ "infobox": { "category": "/wiki/Category:Salad_recipes", "difficulty": 2, "servings": "2", "time": "45 minutes" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 ⅓ cups uncooked brown rice" }, { "line_type": "ul", "section": "Ingredients", "text": "1 small butternut squash, peeled and chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tbsp olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Ground pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup finely sliced biltong" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tbsp onion roasted seeds (or plain roasted seeds)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup cubed or ribboned cucumber" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp fresh chopped parsley or mint" }, { "line_type": "ul", "section": "Ingredients", "text": "100 g feta cheese (optional)" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat oven to 180°C" }, { "line_type": "ol", "section": "Procedure", "text": "Cook brown rice according to packet instructions." }, { "line_type": "ol", "section": "Procedure", "text": "Drain and set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Toss butternut, olive oil and seasoning into a roasting pan." }, { "line_type": "ol", "section": "Procedure", "text": "Roast butternut until cooked through and slightly charred." }, { "line_type": "ol", "section": "Procedure", "text": "Stir through rice, butternut, bilton, roasted seeds, cucumber, feta and herbs." }, { "line_type": "ol", "section": "Procedure", "text": "Serve tossed with your favourite vinaigrette, or honey mustard dressing." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Leave out the rice to make a good tortilla filling." }, { "line_type": "p", "section": "Source", "text": "Recipe published by http://www.Monkeylicious.net under a Creative Commons Attribution-ShareAlike 2.5 License, retrieved 2010-05-17 from http://www.monkeylicious.net/recipes/Roast_Butternut__Biltong_and_Brown_Rice_Salad. Monkeylicious.net has given permission for it to be reprinted here under the wikibooks license (permission obtained 2010-05-17, by email, cswreeve)." } ], "title": "Roast Butternut, Biltong and Brown Rice Salad", "url": "https://en.wikibooks.org/wiki/Cookbook:Roast_Butternut,_Biltong_and_Brown_Rice_Salad" }

{ "infobox": { "category": "/wiki/Category:Chicken_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "This is a basic recipe detailing how to prepare basic roast chicken. The dish is popular worldwide." }, { "line_type": "ul", "section": "Ingredients", "text": "1 chicken, plucked with giblets removed" }, { "line_type": "ul", "section": "Ingredients", "text": "1 lemon, halved" }, { "line_type": "ul", "section": "Ingredients", "text": "Olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat your oven to 200°C (390°F)." }, { "line_type": "ol", "section": "Procedure", "text": "Rub salt in the cavity of the chicken, then insert the two halves of lemon." }, { "line_type": "ol", "section": "Procedure", "text": "Rub the chicken skin all over with olive oil, then season generously with salt and pepper. Place in a lightly oiled roasting tin." }, { "line_type": "ol", "section": "Procedure", "text": "Roast for 20 minutes per 450g (1 lb) plus an additional 30 minutes at the end." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the chicken from the oven, cover loosely with foil and allow to rest for 20 minutes before carving." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The chicken will be cooked when the juices run clear after it is removed from the oven. To check this, insert a knife tip into through the thickest part of the thigh and, using the flat of the knife, push against the flesh and look at the juice running out of the thigh." }, { "line_type": "p", "section": "Notes, tips, and variations", "text": "A common problem with roasting chicken is dry breast meat. There are numerous techniques to try and avoid this:" }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Always make sure that your chicken is well rested before carving. Resting allows the juices to go back into the flesh thereby moistening the meat." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Baste the chicken in the fat that runs from it during cooking." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Put the chicken in the oven breast side down for the first half an hour of cooking, so that the juice in the chicken runs into the breast. However, this will make it difficult to crisp the breast skin." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Cover the breast with rashers of streaky bacon or pancetta. The fat in the bacon will cook out into the breast meat underneath." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You can part the skin from the breast meat prior to cooking. Carefully separate the two with your fingers taking care not to tear the skin. Into the gap between the skin you can insert softened butter to keep the meat moist. This butter can be flavoured to impart flavor to the meat using chopped bacon, herbs and other seasonings." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Slow roast the chicken at 120°C (250°F). This will take much longer, but the meat loses less water when roasted at lower temperatures. Check with a thermometer to see if it is done." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Chicken untrussed and trussed (with a trussing needle), ready for roastingSome chefs, such as Jacques Pepin, recommend trussing the chicken before roasting so that it roasts evenly. There are several ways to truss a chicken, both with a trussing needle and without.[1]" } ], "title": "Roast Chicken", "url": "https://en.wikibooks.org/wiki/Cookbook:Roast_Chicken" }

{ "infobox": { "category": "/wiki/Category:Chicken_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "This is an old family recipe for chicken on salt from Russia." }, { "line_type": "ul", "section": "Ingredients", "text": "1 chicken, plucked and dressed" }, { "line_type": "ul", "section": "Ingredients", "text": "1 lemon, quartered" }, { "line_type": "ul", "section": "Ingredients", "text": "4 peeled cloves of garlic" }, { "line_type": "ul", "section": "Ingredients", "text": "Several sprigs of fresh rosemary" }, { "line_type": "ul", "section": "Ingredients", "text": "1 kg salt" }, { "line_type": "ol", "section": "Procedure", "text": "Stuff the chicken with the quartered lemon, garlic and rosemary." }, { "line_type": "ol", "section": "Procedure", "text": "Bind the chicken ready for roasting." }, { "line_type": "ol", "section": "Procedure", "text": "Fill a baking tray with the salt and place the chicken on top." }, { "line_type": "ol", "section": "Procedure", "text": "Roast for 90 minutes at 190°C. The flesh should be moist and the skin crisp." } ], "title": "Roast Chicken on Salt", "url": "https://en.wikibooks.org/wiki/Cookbook:Roast_Chicken_on_Salt" }

{ "infobox": { "category": "/wiki/Category:Main_course_recipes", "difficulty": 3, "servings": "6 servings", "time": "1 hour 40 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "A roast dinner is a traditional and classic meal across Britain, the Commonwealth, and Ireland, with the focus on some form of roasted meat, vegetables, gravy, and Yorkshire puddings. Roast dinners are traditionally served on Sunday, but can also be eaten throughout the week. The precise recipe of a roast dinner will vary considerably from person to person, so below is a broad overview of common elements that can be adapted and made your own. As a roast dinner is a combination of a number of elements, below links to already established recipes to be combined into the roast dinner itself. Enjoy!" }, { "line_type": "ul", "section": "Menu recipe", "text": "Roast beef" }, { "line_type": "ul", "section": "Menu recipe", "text": "Roast chicken" }, { "line_type": "ul", "section": "Menu recipe", "text": "Roast lamb" }, { "line_type": "ul", "section": "Menu recipe", "text": "Roast gammon" }, { "line_type": "ul", "section": "Menu recipe", "text": "Roast turkey" }, { "line_type": "ul", "section": "Menu recipe", "text": "Nut roast (V)" }, { "line_type": "ul", "section": "Menu recipe", "text": "Veggie Wellington (V)" }, { "line_type": "ul", "section": "Menu recipe", "text": "Potatoes (Roast potatoes)" }, { "line_type": "ul", "section": "Menu recipe", "text": "Yorkshire puddings" }, { "line_type": "ul", "section": "Menu recipe", "text": "Carrots" }, { "line_type": "ul", "section": "Menu recipe", "text": "Broccoli" }, { "line_type": "ul", "section": "Menu recipe", "text": "Parsnips" }, { "line_type": "ul", "section": "Menu recipe", "text": "Cabbage" }, { "line_type": "ul", "section": "Menu recipe", "text": "Brussels sprouts" }, { "line_type": "ul", "section": "Menu recipe", "text": "Stuffing" }, { "line_type": "ul", "section": "Menu recipe", "text": "Gravy" }, { "line_type": "ul", "section": "Menu recipe", "text": "Mint sauce (lamb)" }, { "line_type": "ul", "section": "Menu recipe", "text": "Bread sauce" } ], "title": "Roast Dinner", "url": "https://en.wikibooks.org/wiki/Cookbook:Roast_Dinner" }

{ "infobox": { "category": "/wiki/Category:Meat_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 medium iguana" }, { "line_type": "ul", "section": "Ingredients", "text": "8 guajillo chile" }, { "line_type": "ul", "section": "Ingredients", "text": "2 pasilla chile" }, { "line_type": "ul", "section": "Ingredients", "text": "4 cloves garlic" }, { "line_type": "ul", "section": "Ingredients", "text": "Oregano" }, { "line_type": "ul", "section": "Ingredients", "text": "Vinegar" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt, to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper, to taste" }, { "line_type": "ol", "section": "Procedure", "text": "Butcher, skin, and cut the iguana into pieces." }, { "line_type": "ol", "section": "Procedure", "text": "Wash and salt the iguana pieces. Boil for 15–20 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Toast and soak the chile peppers." }, { "line_type": "ol", "section": "Procedure", "text": "Blend the soaked chiles with vinegar, oregano, salt, and pepper to taste." }, { "line_type": "ol", "section": "Procedure", "text": "Marinate the iguana meat in the mixture for at least 2 hours." }, { "line_type": "ol", "section": "Procedure", "text": "Roast the iguana at high heat (450°F) until tender." } ], "title": "Roast Iguana with Birria Marinade", "url": "https://en.wikibooks.org/wiki/Cookbook:Roast_Iguana_with_Birria_Marinade" }

{ "infobox": { "category": "/wiki/Category:Meat_recipes", "difficulty": 3, "servings": "4", "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Roast pork is a wonderful dish. The fatty skin on the joint, if cooked correctly, forms what is known as crackling, where the skin crisps up into a brittle state and breaks your teeth as you eat it! This recipe was originally contributed by user Peterkirchem." }, { "line_type": "ul", "section": "Ingredients", "text": "1 ea. (about 5 lb or 2.5 kg) joint of loin or leg of pork" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp (5 ml) salt (rock salt preferred)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 large pinch ground black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup olive oil or other good cooking oil" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups water" }, { "line_type": "ul", "section": "Ingredients", "text": "1 onion, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Herbs and spices as desired" }, { "line_type": "ol", "section": "Procedure", "text": "On the morning of cooking, take the pork joint out of the fridge, and let it stand to warm up to room temperature." }, { "line_type": "ol", "section": "Procedure", "text": "Preheat the oven to 220°C (400°F), and place the roasting tin you propose to use in the oven to heat up. If you have a spare one, place another onion in the tin as it heats up." }, { "line_type": "ol", "section": "Procedure", "text": "If desired, remove the skin from the pork and butterfly the joint." }, { "line_type": "ol", "section": "Procedure", "text": "Season the pork all over with whatever herbs or spices you like, and rub into the meat. If desired, poke whole cloves into the meat and sprinkle with dried sage. Similarly, you may cut a wide slit into the middle of the joint, and place some fresh sage or basil, chopped apples, and garlic into it." }, { "line_type": "ol", "section": "Procedure", "text": "If you have removed the skin, place the skin on a open rack at the top of the oven, with nothing underneath it, and leave it hanging there until cooked and crispy." }, { "line_type": "ol", "section": "Procedure", "text": "Spread the chopped onion in the bottom of a roasting pan. Add a little water, and place the pork joint on top of the onions." }, { "line_type": "ol", "section": "Procedure", "text": "Place the pan in the middle shelf of the preheated oven. Roast for about 20 minutes per pound (50 minutes per kg) until the meat's juices run out clear (not pink) when a skewer or knife is inserted." }, { "line_type": "ol", "section": "Procedure", "text": "Loosely cover the joint with aluminum foil, and leave it to rest for 15 or so minutes in a warm part of the kitchen. By this time the crackling should also be cooked. If it is not, turn your oven up to its highest setting and watch it carefully, as it will crackle up quickly." }, { "line_type": "ol", "section": "Procedure", "text": "Carve the pork as desired, and serve with vegetables." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "It is best to buy a 'joint' of pork loin or leg with the fat and skin, which should ideally have been scored by the butcher." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "It's best to buy high quality free-range meat from a reliable butcher, and preferably not from a supermarket. The meat should be moist, slightly shiny in appearance and somewhere between pink and beige in colour." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The joint needs to relax in preparation for its weekend ordeal. Put it high in the fridge on a dish—don't even think about freezing it—with a quartered onion, and cover with foil. Turn it over occasionally, making sure you don't drain any juice that may seep out." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Try and use a cast-iron roasting tin. They conduct heat better." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Butterflying the joint will aid the roasting process as well as the carving. However for purists, you may need to re-string the joint before roasting." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If you have a George Foreman grill, you can attempt this recipe by placing the joint, skin-removed and flattened as much as possible, between the grill plates. The results are exquisite, as the meat gets slightly blackened on both sides and is moister as the cooking time is much reduced. Sprinkling a small amount of brown Caster sugar on the skin makes it even better! You cannot, however, achieve crackling this way, which has to be done in the usual manner, in the oven." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "To ensure you get crispy skin crackling, there are multiple methods. The method in the recipe above, which separates the skin and cooks it separately, is very reliable. However, some prefer to keep the skin on the meat. Either way, ensure the skin is scored to a depth of about 2 mm in a criss-cross pattern. Rub over a small amount of oil, and then rub a generous amount of salt into the skin. If you take the skin off the joint, ensure you leave some of the fat underneath on, which will then crisp up a little whilst roasting." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Roast pork is usually served with applesauce. You can add a drop or two or rosewater to the applesauce, which gives it a most wonderful and subtle aroma." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "This dish can be served with a sage sauce, which is made by mixing chopped, fresh sage, vinegar, and honey, heating in a pan, allowing to infuse for 15 minutes, and then serving separately." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Pork is often served with a variety of vegetables. Mashed potatoes (with a subtle addition of mustard) and a simple mixed salad are excellent." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The juices that run from the joint whilst cooking, which will have mixed with the onion, are perfectly adequate for a gravy (or a jus, as it is called)—sieve the juices from the roasting pan, ensuring any burnt bits are scraped off and mixed with the juices, reheat, and serve with the joint." } ], "title": "Roast Pork", "url": "https://en.wikibooks.org/wiki/Cookbook:Roast_Pork" }

{ "infobox": { "category": "/wiki/Category:Meat_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "This recipe for roast pork loin is easy to follow." }, { "line_type": "ul", "section": "Ingredients", "text": "1 boneless pork loin roast" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup salt" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ cup honey" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups hot apple cider vinegar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pound ice" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups cornbread, crumbled finely" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup ricotta cheese" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup dried cranberries" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ cup apple jelly" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup dried apple rings, finely diced" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup walnuts" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp black peppercorns" }, { "line_type": "ul", "section": "Ingredients", "text": "6–8 cloves garlic, smashed and minced" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup shredded mozzarella cheese" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup shredded Monterey Jack cheese" }, { "line_type": "ul", "section": "Ingredients", "text": "4 eggs, beaten" }, { "line_type": "ol", "section": "Procedure", "text": "Combine salt, honey, vinegar, peppercorns, and garlic in a gallon size zip-top bag. Add ice and shake until ice is almost completely melted and mixture has cooled down. Add pork and refrigerate for 2½–3 hours." }, { "line_type": "ol", "section": "Procedure", "text": "Meanwhile, combine remaining ingredients except mozzarella and Jack cheese. Pour into a 9x9-inch baking pan and sprinkle with remaining ingredients. Bake in the center of a 400°F oven for 30–35 minutes or until browned and bubbly on top. Remove stuffing and keep warm." }, { "line_type": "ol", "section": "Procedure", "text": "Place pork roast on a roasting rack in a roasting pan and insert a probe thermometer into the center. Bake at 375°F until internal temperature reaches 140°F for medium rare. Remove to a plate and let rest 10 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Serve pork warm with stuffing." } ], "title": "Roast Pork Loin with Cranberry Stuffing", "url": "https://en.wikibooks.org/wiki/Cookbook:Roast_Pork_Loin_with_Cranberry_Stuffing" }

{ "infobox": { "category": "/wiki/Category:Meat_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "If you look up comfort food in the dictionary, you'll see a picture of this dish." }, { "line_type": "ul", "section": "Ingredients", "text": "1 boneless pork loin roast" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup salt" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ cup honey" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp cracked black peppercorns" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups apple cider vinegar, brought to a boil" }, { "line_type": "ul", "section": "Ingredients", "text": "10 sprigs fresh thyme, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "2 pounds ice" }, { "line_type": "ul", "section": "Ingredients", "text": "Olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp all-purpose flour" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup chicken broth" }, { "line_type": "ol", "section": "Procedure", "text": "Combine salt, honey, vinegar, peppercorns, thyme, and ice. Pour into a gallon-size zip-top bag and add roast. Refrigerate 3–3½ hours." }, { "line_type": "ol", "section": "Procedure", "text": "Drain roast and pat dry with paper towels. Coat roast liberally with olive oil." }, { "line_type": "ol", "section": "Procedure", "text": "Place on a roasting rack set in a large roasting pan. Insert a probe thermometer and bake in the center of a 425°F oven until internal temperature reaches 140°F." }, { "line_type": "ol", "section": "Procedure", "text": "Pour drippings from pan and reserve. Keep roast warm at 200°F." }, { "line_type": "ol", "section": "Procedure", "text": "Skim fat from drippings and pour 2 tablespoons into a large saucepan. Heat over medium high heat. Add flour and cook, whisking continuously, until mixture turns blond in color." }, { "line_type": "ol", "section": "Procedure", "text": "Add skimmed drippings and chicken broth and bring to a boil. Cook until slightly thickened." }, { "line_type": "ol", "section": "Procedure", "text": "Reduce heat to low and cook until slightly thinner than desired consistency. If the gravy gets too thick, add some more chicken broth." }, { "line_type": "ol", "section": "Procedure", "text": "Slice pork as thick or as thin as you like, and drizzle with gravy." } ], "title": "Roast Pork Loin with Gravy", "url": "https://en.wikibooks.org/wiki/Cookbook:Roast_Pork_Loin_with_Gravy" }

{ "infobox": { "category": "/wiki/Category:Potato_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Roast potatoes (also known colloquially as 'roasties') are usually used as the prime starch accompaniment to a roast dinner, which is usually made up of a roast meat and several different vegetables. Some people, however, prefer to make and eat them by themselves or with other pairings." }, { "line_type": "ul", "section": "Ingredients", "text": "Potatoes" }, { "line_type": "ul", "section": "Ingredients", "text": "Oil, fat (goose or duck), or lard" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Water" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat the oven to 220°C (425°F, gas mark 7)." }, { "line_type": "ol", "section": "Procedure", "text": "Peel the potatoes, and slice them into quarters or eighths depending on the size of the potato. Smaller pieces tend to make crispier roast potatoes, and larger pieces tend to make softer ones." }, { "line_type": "ol", "section": "Procedure", "text": "Put the potatoes in a saucepan of water, and add a pinch of salt if you wish." }, { "line_type": "ol", "section": "Procedure", "text": "Cover, bring the contents to the boil, and allow to simmer for 10 minutes to parboil the potatoes prior to roasting." }, { "line_type": "ol", "section": "Procedure", "text": "Drain the potatoes, either removing with a slotted spoon or with a metal colander." }, { "line_type": "ol", "section": "Procedure", "text": "Replace the lid and shake the potatoes vigorously for 20–30 seconds." }, { "line_type": "ol", "section": "Procedure", "text": "Lightly coat potatoes with oil or fat, such as by hand tossing in a bowl, and place in tin. A deep tin is safer than a shallow tin, as shallow tins tip easily, spilling any loose oil." }, { "line_type": "ol", "section": "Procedure", "text": "Sprinkle salt over the top of the potatoes." }, { "line_type": "ol", "section": "Procedure", "text": "Place in oven, then roast for 20–50 minutes—tastes and ovens differ—or until the potatoes are golden brown." }, { "line_type": "ol", "section": "Procedure", "text": "Remove them from the oven. Be careful if there is any excess oil in the pain—it is hot and can cause burns. The safest thing is to let potatoes cool to 30–40°C in oven before removing, or alternatively to carefully pull the tray partly out, and remove potatoes individually with tongs or a metal spoon." }, { "line_type": "ol", "section": "Procedure", "text": "Serve hot; they can be kept warm in the oven, but should not be piled up much, if at all." }, { "line_type": "p", "section": "Procedure", "text": "Between the parboiling and roasting, you can deep fry the potatoes in hot oil, which yields crispier potatoes, much like crisps/French fries. You should be familiar with deep frying safety before attempting this, and in case of any cooking oil accidents, immediately call emergency services." }, { "line_type": "ol", "section": "Procedure", "text": "Parboil the potatoes as above, then drain and dry (potatoes must be dried to avoid splatter from boiling water in hot oil)." }, { "line_type": "ol", "section": "Procedure", "text": "Briefly deep fry the potatoes." }, { "line_type": "ol", "section": "Procedure", "text": "Transfer potatoes to oven and roast as above" }, { "line_type": "p", "section": "Procedure", "text": "Alternatively, one can heat oil or fat in a tray in the oven, then add the boiled potatoes to the hot oil, but this is more dangerous." }, { "line_type": "ol", "section": "Procedure", "text": "Preheat oil in deep tray in oven." }, { "line_type": "ol", "section": "Procedure", "text": "Parboil the potatoes as above, then drain and dry (potatoes must be dried to avoid splatter from boiling water in hot oil)." }, { "line_type": "ol", "section": "Procedure", "text": "Leaving the tray in the oven and wearing an oven mitt, and very carefully pull the rack out enough to access the hot oil. It is safest to stand behind the oven door, and only pull out the rack slightly to prevent spilling of hot oil onto you." }, { "line_type": "ol", "section": "Procedure", "text": "Transfer the potatoes individually into the tray with tongs, rotating to coat them in oil. Alternatively baste in oil with a metal spoon—they will sizzle. Alternatively, one may tip the potatoes from the saucepan into the tin and then coat potatoes in oil or fat, but this risks splashing and spills." }, { "line_type": "ol", "section": "Procedure", "text": "Transfer potatoes to oven and roast as above." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Times and quantities are rough and can vary to suit individual tastes." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The roughing up of the surface of the potatoes is key to a crispy surface—this is the purpose of the shaking, and it can alternatively or additionally be accomplished by scraping the surface of the potatoes with a fork. Compare with forking the top of the mash in shepherd's pie." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If initially deep-frying, the fat or oil must be hot before adding the potatoes—they should sizzle when added—or else they will be greasy rather than fluffy and crisp." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Some advocate flipping the potatoes half-way through roasting, while others assert that this is unnecessary. You may also wish to carefully baste with oil partway through the roast, to ensure an even coating; again, some find this necessary, while others do not." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Potatoes can also be cooked in the same oven and same roasting tin as the meat or other vegetables if being included as part of a roast dinner; they should go in half an hour before the meal is to be served." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Note that the roast and other dishes may require or benefit from different cooking than the potatoes—both different temperature and different time—and hence it may be easier to cook them separately, or at least to take these differences into account. Using the fat from the roast requires a significant amount of fat on the roast and room in the tray—you will often find that cooking separately or with additional fat or oil is better." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Garlic and herbs may be added to the fat. Garlic should be crushed or minced. Commonly used herbs, which may be used singly or together, include basil, marjoram, thyme, oregano, parsley, or dill weed." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Animal fat (fat from accompanying roast meat, goose fat, duck fat, or lard) is generally averred to give superior potatoes, but is alas not suitable for vegetarians." }, { "line_type": "ul", "section": "Warnings", "text": "The oil in the roasting tin will be well over 100°C. Be extremely careful when handling the tin, and safest is to avoid any handling of the hot oil." }, { "line_type": "ul", "section": "References", "text": "How to roast potatoes" } ], "title": "Roast Potatoes", "url": "https://en.wikibooks.org/wiki/Cookbook:Roast_Potatoes" }

{ "infobox": { "category": "/wiki/Category:Turkey_recipes", "difficulty": 3, "servings": "6", "time": "4 hours" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Roast turkey usually forms the centerpiece of Thanksgiving in the United States. There are many recipes and methods for cooking whole turkeys. Below is one of the simplest and therefore one of the most traditional." }, { "line_type": "ul", "section": "Ingredients", "text": "4 cups crumbled cornbread" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon freshly-ground black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "2 teaspoons dried/rubbed sage" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup dried apples, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ cup walnuts, roughly chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup buttermilk" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup dried cherries, stemmed and finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "8 egg yolks, beaten" }, { "line_type": "ul", "section": "Ingredients", "text": "1 stick butter, softened and whipped" }, { "line_type": "ul", "section": "Ingredients", "text": "2 ½ cups shredded cooked chicken or turkey" }, { "line_type": "ul", "section": "Ingredients", "text": "1 ea. (18 pounds) whole turkey" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup butter, softened" }, { "line_type": "ul", "section": "Ingredients", "text": "1 ½ quarts turkey stock or chicken stock" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Freshly-ground black pepper to taste" }, { "line_type": "ol", "section": "Procedure", "text": "Combine stuffing ingredients in a bowl and mix well." }, { "line_type": "ol", "section": "Procedure", "text": "Preheat oven to 325°F. Place the rack in the lowest position of the oven." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the neck and giblets." }, { "line_type": "ol", "section": "Procedure", "text": "Rinse the turkey and pat it dry with paper towels." }, { "line_type": "ol", "section": "Procedure", "text": "Place the turkey, breast side up, on a rack in the roasting pan. Rub the skin with softened butter, and season with salt and pepper." }, { "line_type": "ol", "section": "Procedure", "text": "Fill the body cavity with stuffing." }, { "line_type": "ol", "section": "Procedure", "text": "Place a meat thermometer in the thickest part of one thigh." }, { "line_type": "ol", "section": "Procedure", "text": "Position an aluminum foil tent over the turkey." }, { "line_type": "ol", "section": "Procedure", "text": "Place the turkey in the oven and pour 2 cups of stock into the bottom of the roasting pan." }, { "line_type": "ol", "section": "Procedure", "text": "Roast the turkey for 2½ hours, basting the entire turkey every 30 minutes with the juices on the bottom of the pan. Add stock to the drippings as they become dry, about 1–2 cups at a time." }, { "line_type": "ol", "section": "Procedure", "text": "Remove aluminum foil tent." }, { "line_type": "ol", "section": "Procedure", "text": "Roast until the meat reaches 185°F and the stuffing reaches 165°F. This should take about 4 hours. If the stuffing isn't done by the time the turkey is ready, scoop the stuffing out and bake it alone in the oven until it reaches the correct temperature." }, { "line_type": "ol", "section": "Procedure", "text": "Serve immediately." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If you can't find pre-made stock in a store then you'll have to make it. You should know, however, turkey stock requires four hours of simmering. So make your stock the day before you make the turkey and stuffing. If you don't have the time to make turkey stock then use pre-made chicken stock which all supermarkets carry. Here's a great recipe for turkey stock from the Food Network." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Cooking turkey and stuffing involves the risk of salmonella poisoning. To prevent this, cook the turkey to 185 degrees Fahrenheit and the stuffing to 165 degrees Fahrenheit. Also, avoid cross contamination by keeping raw turkey away from all foods and wash your hands thoroughly after handling it.[1][2]" }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The most effective way to measure food temperatures is with a digital meat thermometer." }, { "line_type": "ul", "section": "See also", "text": "Roasted Brined Turkey" } ], "title": "Roast Turkey with Stuffing", "url": "https://en.wikibooks.org/wiki/Cookbook:Roast_Turkey_with_Stuffing" }

{ "infobox": { "category": "/wiki/Category:Turkey_recipes", "difficulty": 4, "servings": "6–12", "time": "4 hours" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "½ US gallon (8 cups) water" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups (600 g / 1.3 lb) salt" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup (85 g / 3 oz) firmly packed light brown sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp peppercorns" }, { "line_type": "ul", "section": "Ingredients", "text": "2 US gallons (7.6 L / 32 cups) of ice water (50% ice)" }, { "line_type": "ul", "section": "Ingredients", "text": "16–18 pounds (7.3–8.2 kg) turkey" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp (½ stick) unsalted butter" }, { "line_type": "ol", "section": "Procedure", "text": "Combine the ½ gallon water, salt, brown sugar, and peppercorns. Bring to a boil and cook about 3 minutes until everything is dissolved." }, { "line_type": "ol", "section": "Procedure", "text": "Transfer the brine to a 5-US-gallon (19 L) bucket, and stir in the ice water." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the neck and giblets from turkey, and place the turkey in the bucket of brine. If the brine won't cover turkey, add a little more water." }, { "line_type": "ol", "section": "Procedure", "text": "Chill the turkey in the brine for 6–24 hours." }, { "line_type": "ol", "section": "Procedure", "text": "Preheat the oven to 500°F (260°C), and move a rack to the lowest level of the oven. You'll drop the temperature later, but start it hot to get a crispier, more flavorful skin. The effect will be to keep the fat from melting and rolling down the side of the turkey, which is only going to dry it out." }, { "line_type": "ol", "section": "Procedure", "text": "Place the turkey drumstick side-down on a roasting tray (with slots to allow drippings through into a pan), or on a rack sitting in a pan." }, { "line_type": "ol", "section": "Procedure", "text": "Attach the wings to the bird by imagining you were twisting someone's arm behind their back. Do this with both wings. Once you figure out the right twist, you'll find that the tips of the wings will stay firmly in place near the center of the back of the turkey (near its backbone)." }, { "line_type": "ol", "section": "Procedure", "text": "Coat the turkey skin with the butter." }, { "line_type": "ol", "section": "Procedure", "text": "Place the turkey in the preheated oven, and roast for about 30 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Remove turkey from oven, and put a tent of aluminum foil loosely over the breast—this is going to keep the breast meat from overcooking and drying out." }, { "line_type": "ol", "section": "Procedure", "text": "Reduce the heat to 350°F (176.7°C), and return the turkey to the oven." }, { "line_type": "ol", "section": "Procedure", "text": "Continue roasting the turkey for about about 2¾–3 hours for the 16–18 pound (7–8 kg) bird, periodically basting it and checking the internal temperature with an instant-read probe thermometer. The breast must reach a minimum of 161°F (71.67°C) before removing it from the oven. The thigh will ideally be around 180°F (82.2°C) at this point." }, { "line_type": "ol", "section": "Procedure", "text": "Remove turkey from the oven, and let stand for 15–20 minutes before carving." }, { "line_type": "ul", "section": "Procedure", "text": "This recipe is for a 16–18-pound (7.3–8.2 kg) turkey. Roughly 2 days are required to prepare the turkey. The first day is for preparations and for brining, and the second day is for cooking the turkey." }, { "line_type": "ul", "section": "Procedure", "text": "The tricky thing about cooking poultry is that the dark meat needs to be about 15° hotter than the white meat. White meat is safe to eat at 165°F (73.9°C), which is the temperature at which salmonella instantly dies, though 12 minutes at 140°F (60°C) will also kill it—odds are fairly good that you'll kill it all on the way to 165°F (73.9°C). The problem is that dark meat isn't very good at 165°F (73.9°C). Further complicating this is that if the breast meat gets to the 180°F (82.2°C) that the dark meat wants to be cooked to, it's going to be dry, flavorless, and generally unpleasant." }, { "line_type": "ul", "section": "Procedure", "text": "For optimum safety and uniform doneness, it is recommended to cook stuffing outside the bird." } ], "title": "Roasted Brined Turkey I", "url": "https://en.wikibooks.org/wiki/Cookbook:Roasted_Brined_Turkey_I" }

{ "infobox": { "category": "/wiki/Category:Meat_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "4 cups kosher salt or 2 cups table salt" }, { "line_type": "ul", "section": "Ingredients", "text": "2 gallons cold water" }, { "line_type": "ul", "section": "Ingredients", "text": "1 ea. (12–14 pounds / 5.4–6.4 kg) turkey, rinsed thoroughly; giblets, neck, and tailpiece removed and reserved to make gravy" }, { "line_type": "ul", "section": "Ingredients", "text": "3 medium onions, chopped coarse" }, { "line_type": "ul", "section": "Ingredients", "text": "1½ medium carrots, chopped coarse" }, { "line_type": "ul", "section": "Ingredients", "text": "1½ celery stalks, chopped coarse" }, { "line_type": "ul", "section": "Ingredients", "text": "6 thyme sprigs" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tbsp unsalted butter, melted" }, { "line_type": "ol", "section": "Procedure", "text": "Dissolve salt in the cold water in a large stockpot or clean bucket. Add turkey, and refrigerate or set in very cool spot (< 40°F / 4.4°C) for 4–6 hours." }, { "line_type": "ol", "section": "Procedure", "text": "Remove turkey from salt water and rinse both cavities and skin under cool running water for several minutes until all traces of salt are gone. Pat dry inside and out with paper towels." }, { "line_type": "ol", "section": "Procedure", "text": "Place turkey on meat rack set over rimmed sheet pan. Place turkey in refrigerator, uncovered, and air-dry for at least 8 hours or overnight." }, { "line_type": "ol", "section": "Procedure", "text": "Adjust oven rack to lowest position, and heat oven to 400°F (204.4°C). Toss one-third of onion, carrot, celery, and thyme with 1 tablespoon of melted butter and place this mixture in body cavity. Bring turkey legs together and perform a simple truss." }, { "line_type": "ol", "section": "Procedure", "text": "Scatter remaining vegetables and thyme over a shallow roasting pan. Pour 1 cup water over vegetables. Set V-rack in pan. Brush entire breast side of turkey with half of remaining butter, then place turkey, breast side down, on V-rack. Brush entire backside of turkey with remaining butter." }, { "line_type": "ol", "section": "Procedure", "text": "Roast for 45 minutes. Remove pan from oven (close oven door); baste with juices from pan. With wad of paper toweling in each hand, turn turkey, leg/thigh side up. If liquid in pan has totally evaporated, add another ½ cup water." }, { "line_type": "ol", "section": "Procedure", "text": "Return turkey to oven and roast for 15 minutes. Remove turkey from oven again, baste, and again use paper toweling to turn other leg/thigh side up." }, { "line_type": "ol", "section": "Procedure", "text": "Roast for another 15 minutes. Remove turkey from oven for final time, baste, and turn it breast side up; roast until breast registers about 165°F (73.9°C) and thigh registers 170–175°F (76.7–79.4°C) on an instant-read thermometer (30–45 minutes)." }, { "line_type": "ol", "section": "Procedure", "text": "Remove turkey from pan and let rest until ready to carve. Serve with gravy." } ], "title": "Roasted Brined Turkey II", "url": "https://en.wikibooks.org/wiki/Cookbook:Roasted_Brined_Turkey_II" }

{ "infobox": { "category": "/wiki/Category:Rice_recipes", "difficulty": 3, "servings": "4", "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "2 cups uncooked brown rice" }, { "line_type": "ul", "section": "Ingredients", "text": "2–2 ½ cups water" }, { "line_type": "ul", "section": "Ingredients", "text": "2 pinches sea salt" }, { "line_type": "ol", "section": "Procedure", "text": "Wash the rice and soak for a couple of hours or overnight." }, { "line_type": "ol", "section": "Procedure", "text": "Cook the rice in a pressure cooker until the liquid is absorbed." }, { "line_type": "ol", "section": "Procedure", "text": "Grind the cooked rice in a mortar until the grain is completely fluid and sticky. This will take at least 30 minutes of grinding when done by hand." }, { "line_type": "ol", "section": "Procedure", "text": "Shape the mash into 2 cm squares. Place the rice squares on an oiled plate and allow to dry for 1–2 days." }, { "line_type": "ol", "section": "Procedure", "text": "Keep covered in a cold dry room or in the refrigerator." }, { "line_type": "ol", "section": "Procedure", "text": "After this, roast the squares for 5 minutes in a pan." } ], "title": "Roasted Brown Rice Mochi", "url": "https://en.wikibooks.org/wiki/Cookbook:Roasted_Brown_Rice_Mochi" }

{ "infobox": { "category": "/wiki/Category:Vegetable_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "Brussels sprouts" }, { "line_type": "ul", "section": "Ingredients", "text": "Olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Ground black pepper" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat the oven to 425°F (218°C)." }, { "line_type": "ol", "section": "Procedure", "text": "Trim the bases of the sprouts, discard any loose outer leaves, and wash and dry them." }, { "line_type": "ol", "section": "Procedure", "text": "Halve the sprouts with a sharp knife—you can quarter any really big ones—and transfer them to a mixing bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Drizzle the sprouts with some olive oil and toss to coat. You should add enough oil so that all the sprouts are thinly coated, but not so much that they're dripping with oil." }, { "line_type": "ol", "section": "Procedure", "text": "Season the sprouts with a pinch of salt and pepper. Don't over-salt them, as the sprouts will lose water in the oven." }, { "line_type": "ol", "section": "Procedure", "text": "Spread the sprouts on baking sheets so that they're all in a single layer—double-layering them will cause them to steam not brown." }, { "line_type": "ol", "section": "Procedure", "text": "Roast the sprouts in the oven until they are browned on the outside and tender to your preference. Use a spatula to stir/flip them periodically through the cooking process to make sure they brown evenly." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from the oven and adjust the seasoning to taste." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "For additional flavor, toss the finished sprouts with some grated parmesan cheese." } ], "title": "Roasted Brussels Sprouts", "url": "https://en.wikibooks.org/wiki/Cookbook:Roasted_Brussels_Sprouts" }

{ "infobox": { "category": "/wiki/Category:Tex-Mex_recipes", "difficulty": 3, "servings": "6–8", "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Nachos made into a meal." }, { "line_type": "ul", "section": "Ingredients", "text": "4 medium tomatillos, husked and rinsed (or used canned if unavailable)" }, { "line_type": "ul", "section": "Ingredients", "text": "2 jalapeños, stemmed" }, { "line_type": "ul", "section": "Ingredients", "text": "½ medium onion, peeled and quartered" }, { "line_type": "ul", "section": "Ingredients", "text": "2 garlic cloves, peeled" }, { "line_type": "ul", "section": "Ingredients", "text": "1 handful fresh cilantro leaves, coarsely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1 lime, juiced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon toasted cumin seeds" }, { "line_type": "ul", "section": "Ingredients", "text": "Kosher (coarse or margarita) salt" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup (60 ml / ½ stick) unsalted butter" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup (60 ml) all-purpose flour" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups (480 ml) chicken stock, at room temperature" }, { "line_type": "ul", "section": "Ingredients", "text": "4 cups (950 ml) shredded Monterey Jack cheese" }, { "line_type": "ul", "section": "Ingredients", "text": "1 bag (1 pound / 450 g) salted corn tortilla chips" }, { "line_type": "ul", "section": "Ingredients", "text": "1 ea. (3 pounds / 1350 g) whole roasted chicken, meat finely shredded, skin and bones discarded" }, { "line_type": "p", "section": "Ingredients", "text": "Quick Salsa:" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pint (570 ml) cherry tomatoes, halved" }, { "line_type": "ul", "section": "Ingredients", "text": "2 green onions, white and green parts, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1 jalapeño, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "2 handfuls fresh cilantro leaves, hand shredded" }, { "line_type": "ul", "section": "Ingredients", "text": "2 limes, juiced" }, { "line_type": "ul", "section": "Ingredients", "text": "Kosher (coarse or margarita) salt and freshly ground black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Sour cream and guacamole, for serving" }, { "line_type": "ol", "section": "Procedure", "text": "Bring a pot of water to a boil; add the tomatillos, jalapeños, onion, and garlic. Simmer for 10 to 15 minutes, until the tomatillos are soft.\nDrain and cool slightly, then put them in a blender.\nAdd the cilantro, lime juice, and cumin. Puree for a few seconds to blend, and then pour in about a ¼ cup of water and process to a coarse puree; taste and season with a generous pinch of salt. You should have about 2 cups of this green salsa (salsa verde)." }, { "line_type": "ol", "section": "Procedure", "text": "Drain and cool slightly, then put them in a blender." }, { "line_type": "ol", "section": "Procedure", "text": "Add the cilantro, lime juice, and cumin. Puree for a few seconds to blend, and then pour in about a ¼ cup of water and process to a coarse puree; taste and season with a generous pinch of salt. You should have about 2 cups of this green salsa (salsa verde)." }, { "line_type": "ol", "section": "Procedure", "text": "Make a roux by melting the butter over medium-low heat in a thick-bottomed saucepan.\nJust as the foam subsides, sprinkle in the flour, stirring constantly with a wooden spoon or whisk to prevent lumps.\nCook for 2–3 minutes to remove the starchy taste from the flour; don't allow it to brown.\nGradually whisk in the chicken stock and simmer for 8 minutes to thicken.\nOnce you have a good base, fold in 2 cups of the shredded Jack cheese; mix until completely melted into a sauce.\nStir in the prepared salsa verde until incorporated; remove the green chili cheese sauce from the heat." }, { "line_type": "ol", "section": "Procedure", "text": "Just as the foam subsides, sprinkle in the flour, stirring constantly with a wooden spoon or whisk to prevent lumps." }, { "line_type": "ol", "section": "Procedure", "text": "Cook for 2–3 minutes to remove the starchy taste from the flour; don't allow it to brown." }, { "line_type": "ol", "section": "Procedure", "text": "Gradually whisk in the chicken stock and simmer for 8 minutes to thicken." }, { "line_type": "ol", "section": "Procedure", "text": "Once you have a good base, fold in 2 cups of the shredded Jack cheese; mix until completely melted into a sauce." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the prepared salsa verde until incorporated; remove the green chili cheese sauce from the heat." }, { "line_type": "ol", "section": "Procedure", "text": "Make a quick salsa by combining the cherry tomatoes, onions, jalapeño, cilantro, and lime juice in a bowl; season with salt and pepper, tossing to combine." }, { "line_type": "ol", "section": "Procedure", "text": "Preheat the oven to 350°F (180°C)." }, { "line_type": "ol", "section": "Procedure", "text": "Get a very large oven-proof platter and cover it with a few handfuls of tortilla chips, follow with a portion of the shredded chicken, a coating of the cheese sauce, and a nice sprinkle of the remaining shredded jack." }, { "line_type": "ol", "section": "Procedure", "text": "Make 3–4 layers of the nachos, depending on the size of the platter." }, { "line_type": "ol", "section": "Procedure", "text": "Bake the nachos until they are all hot and gooey, about 5–10 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Spoon the tomato salsa over the top of the nachos and serve with the sour cream on the side." } ], "title": "Roasted Chicken Nachos With Green Chili-Cheese Sauce", "url": "https://en.wikibooks.org/wiki/Cookbook:Roasted_Chicken_Nachos_With_Green_Chili-Cheese_Sauce" }

{ "infobox": { "category": "/wiki/Category:Eggplant_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "Eggplant" }, { "line_type": "ul", "section": "Ingredients", "text": "Oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 medium onion, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Equipment", "text": "Pan" }, { "line_type": "ul", "section": "Equipment", "text": "Fork" }, { "line_type": "ul", "section": "Equipment", "text": "Knife" }, { "line_type": "ul", "section": "Equipment", "text": "Chopping board" }, { "line_type": "ul", "section": "Equipment", "text": "Bowl" }, { "line_type": "ol", "section": "Procedure", "text": "Rub the eggplant with vegetable oil, and prick the skin all over with a fork to make steam vents." }, { "line_type": "ol", "section": "Procedure", "text": "Place eggplant in a pan, and broil or roast in a hot oven until the skin is blackened and the flesh is soft. Let cool." }, { "line_type": "ol", "section": "Procedure", "text": "Cut the eggplant in half lengthwise. Keep the flesh and discard the burnt skin." }, { "line_type": "ol", "section": "Procedure", "text": "Mince the eggplant flesh with a knife to get a purée, keeping the seeds whole. Use a stainless steel or wooden chopper." }, { "line_type": "ol", "section": "Procedure", "text": "Transfer the eggplant to a bowl, and mix in ½–1 tbsp oil per whole eggplant used. Mix in the onion, and season to taste with salt." }, { "line_type": "ol", "section": "Procedure", "text": "Chill in the fridge until serving." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "It is advisable to use a pan with elevated ridges so that eggplant won't be cooking in its own juices." } ], "title": "Roasted Eggplant", "url": "https://en.wikibooks.org/wiki/Cookbook:Roasted_Eggplant" }

{ "infobox": { "category": "/wiki/Category:Meat_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Kyufteta are Bulgarian roasted meatballs." }, { "line_type": "ul", "section": "Ingredients", "text": "½ lb pork, minced (not too fatty)" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ lb ground beef" }, { "line_type": "ul", "section": "Ingredients", "text": "1 onion, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup crumbled bread (preferably at least a day old)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 egg" }, { "line_type": "ul", "section": "Ingredients", "text": "Black pepper, ground" }, { "line_type": "ul", "section": "Ingredients", "text": "White pepper, ground" }, { "line_type": "ul", "section": "Ingredients", "text": "1½ tsp dried thyme (or as much fresh as you like)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp grated nutmeg" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ol", "section": "Procedure", "text": "Put all the ingredients in a bowl and knead well." }, { "line_type": "ol", "section": "Procedure", "text": "Form the mixture into balls approximately 1 inch (2.5 cm) in diameter and flatten them until ½ inch (1.5 cm) thick." }, { "line_type": "ol", "section": "Procedure", "text": "Place the balls in a baking pan spread with a bit of oil or cooking spray and roast at medium or high heat 15 minutes or until golden brown." }, { "line_type": "ol", "section": "Procedure", "text": "Turn the meatballs over and roast another 5 minutes until golden brown on the other side too." }, { "line_type": "ol", "section": "Procedure", "text": "When ready immediately remove from pan and place on kitchen paper to absorb excess fat." }, { "line_type": "ol", "section": "Procedure", "text": "Serve hot with salads, or your favourite sauce. Enjoy!" } ], "title": "Roasted Meatballs (Kyufteta)", "url": "https://en.wikibooks.org/wiki/Cookbook:Roasted_Meatballs_(Kyufteta)" }

{ "infobox": { "category": "/wiki/Category:Seafood_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "50 live small oysters" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ stick (4 tbsp / 2 oz) butter" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup madeira" }, { "line_type": "ul", "section": "Ingredients", "text": "salt and cayenne pepper to taste" }, { "line_type": "ol", "section": "Procedure", "text": "Rinse the oysters in a colander and drain well." }, { "line_type": "ol", "section": "Procedure", "text": "Roast the oysters in their shells in a large pot over medium high heat until they are done and dry, but not scorched." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the oysters from the shell onto a plate, without any of their liquor. Discard any oysters that failed to open." }, { "line_type": "ol", "section": "Procedure", "text": "Add the butter. When the butter has melted, add to another pan and place on low heat." }, { "line_type": "ol", "section": "Procedure", "text": "Add the Madeira, a little salt and cayenne. Serve when the Madeira is heated." }, { "line_type": "p", "section": "Procedure", "text": "The information in this module was taken from the public domain 1881 Household Cyclopedia and modernized by Wikibooks editors." } ], "title": "Roasted Oysters with Madeira", "url": "https://en.wikibooks.org/wiki/Cookbook:Roasted_Oysters_with_Madeira" }

{ "infobox": { "category": "/wiki/Category:Meat_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients:", "text": "1 ea. 4 ½-pound (2.5 kg) pork shoulder" }, { "line_type": "ul", "section": "Ingredients:", "text": "1 ½ tbsp kosher salt" }, { "line_type": "ul", "section": "Ingredients:", "text": "12 medium garlic cloves, peeled" }, { "line_type": "ul", "section": "Ingredients:", "text": "1 tbsp pepper" }, { "line_type": "ul", "section": "Ingredients:", "text": "2 tbsp whole dry oregano" }, { "line_type": "ul", "section": "Ingredients:", "text": "2 tbsp fresh thyme" }, { "line_type": "ul", "section": "Ingredients:", "text": "2 tbsp olive oil" }, { "line_type": "ul", "section": "Ingredients:", "text": "2 tbsp white wine vinegar" }, { "line_type": "ol", "section": "Procedure", "text": "Wash the pork shoulder." }, { "line_type": "ol", "section": "Procedure", "text": "Skin side down, use a sharp knife to make incisions in different places of the pork shoulder." }, { "line_type": "ol", "section": "Procedure", "text": "Grind together the garlic, pepper, oregano, and salt" }, { "line_type": "ol", "section": "Procedure", "text": "When done grinding, mix in oil and vinegar." }, { "line_type": "ol", "section": "Procedure", "text": "Fill the incisions of the pork with the ground mixture. Whatever is left over rub on the outside of the pork." }, { "line_type": "ol", "section": "Procedure", "text": "Put away in the refrigerator for 3 days. If you planned to cook it the same day, prepare the pork at least 1 hour ahead of time." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the pork shoulder from the refrigerator 2 hours before putting it in the oven." }, { "line_type": "ol", "section": "Procedure", "text": "Preheat the oven at 350ºF (180°C) for at least 10 minutes before you begin cooking the pork shoulder." }, { "line_type": "ol", "section": "Procedure", "text": "Cook the pork for 3½ hours." }, { "line_type": "ol", "section": "Procedure", "text": "Raise the temperature to 375°F (195°C) and cook for 15–30 minutes until the skin is toasted and browned." } ], "title": "Roasted Pork Shoulder (Pernil Asado)", "url": "https://en.wikibooks.org/wiki/Cookbook:Roasted_Pork_Shoulder_(Pernil_Asado)" }

{ "infobox": { "category": "/wiki/Category:Main_course_recipes", "difficulty": 2, "servings": "6–8", "time": "Prep: 2 hours" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Schweinsbraten, also called bratl or roast salted pork, is a traditional meal of the Austrian, Bavarian, and even Bohemian cuisine. Nowadays, a Bratl is a dish for social events rather than an everyday meal. Served in a tray as “Bratl in der Rein”, it is often the highlight of social get-togethers. Typical side dishes are “Stöcklkraut” (parboiled and roasted cabbage) and “Knödel” (dumplings). Even the cold bratl is a very tasty snack, particularly in combination with bread, horseradish and a glass of beer or “Most” (a typical Austrian beverage, which is comparable to cider). This plain fare is worth a try." }, { "line_type": "p", "section": "History", "text": "Historically, electricity was not widely available in Austria, so cold storage was limited. Common food preservation techniques back then were to pickle or to salt it. Adding herbs to the salty bath gave more taste to salted meat or pork. This increased its keeping quality, but not for an unlimited time. Therefore, it was not unusual for our grandparents to be served a putrid piece of Bratl. People usually ate all of it, as nobody dared to throw away valuable food at that time. Nowadays, this would be unthinkable." }, { "line_type": "p", "section": "History", "text": "When a Bratl was served for lunch, the biggest chunk of pork was reserved for the head of the servants (the “Großknecht”) and marked with a slice of potato on top of it. Precut pieces of Bratl were served to each person on the table, and the size of the piece reflected one's position within the hierarchy of servants. After the ranking, it was everyone’s own choice how much of the lunch ration was eaten for lunch and how much was spared for dinner. Considering the hard daily work people had to do back then, this was certainly not an easy decision." }, { "line_type": "ul", "section": "Ingredients", "text": "1 bottle (12 oz) lager beer" }, { "line_type": "ul", "section": "Ingredients", "text": "1 piece (1.5 kg) pork" }, { "line_type": "ul", "section": "Ingredients", "text": "8 medium potatoes" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp caraway seeds" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pinch salt (or to taste)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pinch freshly-milled black pepper (or to taste)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 clove garlic, crushed" }, { "line_type": "ul", "section": "Ingredients", "text": "2 medium-sized yellow onions" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat the oven to 170–190°C." }, { "line_type": "ol", "section": "Procedure", "text": "Wash the meat thoroughly and pat it dry with a paper towel. For a crispy crunch on top of the meat, cut a diamond pattern (each about 1 inch long) into the fat side." }, { "line_type": "ol", "section": "Procedure", "text": "Rub salt, pepper and garlic well into the meat." }, { "line_type": "ol", "section": "Procedure", "text": "Fill a roasting tray with water to a depth of 2 cm and place the meat with the fat side down in it. Sprinkle it with caraway seeds and place onion rings on it." }, { "line_type": "ol", "section": "Procedure", "text": "Wash the peeled potatoes and place them next to the roast. Now roast the meat in the oven at 220°C for about 1 hour." }, { "line_type": "ol", "section": "Procedure", "text": "As soon as the potatoes are soft, take them out of the dish and cover them with foil. Then turn the fat side of the meat up, sprinkle it again with caraway seeds and thinly sliced onions." }, { "line_type": "ol", "section": "Procedure", "text": "Roast it for another 30–45 minutes, basting it frequently with juices from the dish or beer. If there is not enough liquid, you may add water. Only baste with little broth each time. Brush the crispy rind once more with cold beer towards the end of the cooking time. This ensures a crispy crackling." }, { "line_type": "ol", "section": "Procedure", "text": "The meat is done when only juice oozes out (no blood), and the crust should be brown and crunchy." }, { "line_type": "ol", "section": "Procedure", "text": "Deglaze the pan with beer and hot water and season it with salt and pepper. Scrape all browned bits sticking to the pan for a tasty sauce. Cut the meat into thin slices and arrange them with gravy, potatoes, and bread dumplings on a plate." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The ideal roast gravy is brown and translucent. Don’t thicken it with flour or cornstarch. This is deemed a deadly sin for Bratl-Connoisseurs!" }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "To add a wonderful aroma to the gravy, pour some beer over the meat shortly before it is done." } ], "title": "Roasted Pork with Potatoes and Onions (Schweinsbraten)", "url": "https://en.wikibooks.org/wiki/Cookbook:Roasted_Pork_with_Potatoes_and_Onions_(Schweinsbraten)" }

{ "infobox": { "category": "/wiki/Category:Potato_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "Potatoes, all the same size" }, { "line_type": "ol", "section": "Procedure", "text": "Wash and dry the potatoes." }, { "line_type": "ol", "section": "Procedure", "text": "Place the potatoes in a Dutch oven." }, { "line_type": "ol", "section": "Procedure", "text": "Place the Dutch oven near an open fire or in a hot oven." }, { "line_type": "ol", "section": "Procedure", "text": "Roast until cooked through." } ], "title": "Roasted Potatoes", "url": "https://en.wikibooks.org/wiki/Cookbook:Roasted_Potatoes" }

{ "infobox": { "category": "/wiki/Category:Meat_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Rabbit is a year-round traditional food that is low in cholesterol and an excellent source of protein, iron, and vitamin B. Rabbit meat is much lower in fat than in chicken, turkey, beef, or pork. It is all white meat, which has fewer calories than dark meat, and it can be used in the same ways as chicken; it can be roasted, braised, grilled or boiled. Rabbit meat is great in soups and stews. The skin can be used as lining in coats and for decoration. It can be frozen, refrigerated, dried, and stored." }, { "line_type": "ul", "section": "Ingredients", "text": "Rabbit" }, { "line_type": "ul", "section": "Ingredients", "text": "Butter or margarine, melted" }, { "line_type": "ul", "section": "Ingredients", "text": "Garlic powder" }, { "line_type": "ul", "section": "Ingredients", "text": "Lemon juice" }, { "line_type": "ol", "section": "Procedure", "text": "Skin and wash rabbit." }, { "line_type": "ol", "section": "Procedure", "text": "Rub surfaces of rabbit pieces with garlic powder and lemon. Place on a greased rack in a shallow pan." }, { "line_type": "ol", "section": "Procedure", "text": "Brush generously with melted butter or margarine and cover loosely with foil." }, { "line_type": "ol", "section": "Procedure", "text": "Roast at 325°F for 2 hours. Remove foil during last ½ hour to brown." } ], "title": "Roasted Rabbit", "url": "https://en.wikibooks.org/wiki/Cookbook:Roasted_Rabbit" }

{ "infobox": { "category": "/wiki/Category:Potato_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 ½ pounds red-skinned potatoes, halved" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tbsp olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "3 bay leaves" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tsp dried rosemary" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tsp dried thyme" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp minced garlic" }, { "line_type": "ol", "section": "Procedure", "text": "Put potatoes and bay leaves in a large Dutch oven. Put enough water to cover and bring to a rolling boil. Cook for 15 minutes or until tender." }, { "line_type": "ol", "section": "Procedure", "text": "Drain and shock. Drain again and discard bay leaves. Pat dry with paper towels." }, { "line_type": "ol", "section": "Procedure", "text": "Whisk together oil and remaining ingredients. Add potatoes and toss to coat." }, { "line_type": "ol", "section": "Procedure", "text": "Bake in a 425°F oven for 10 minutes or until lightly to deeply brown. Serve." } ], "title": "Roasted Redskin Potatoes", "url": "https://en.wikibooks.org/wiki/Cookbook:Roasted_Redskin_Potatoes" }

{ "infobox": { "category": "/wiki/Category:Chicken_recipes", "difficulty": 3, "servings": "4", "time": "Prep: 10\nminutesCooking: 20 minutesTotal: 30 minutes" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "Paprika" }, { "line_type": "ul", "section": "Ingredients", "text": "Onion powder" }, { "line_type": "ul", "section": "Ingredients", "text": "Chilli powder" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Chicken drumsticks" }, { "line_type": "ul", "section": "Equipment", "text": "Oven" }, { "line_type": "ul", "section": "Equipment", "text": "Paper towels" }, { "line_type": "ul", "section": "Equipment", "text": "Baking dish" }, { "line_type": "ol", "section": "Procedure", "text": "Combine the paprika, onion powder, chili powder, and salt together in a bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Preheat oven to 400°F." }, { "line_type": "ol", "section": "Procedure", "text": "Pat the chicken dry with paper towels." }, { "line_type": "ol", "section": "Procedure", "text": "Coat the chicken with oil and the prepared spice blend, ensuring all sides are well-coated. Transfer to a baking dish." }, { "line_type": "ol", "section": "Procedure", "text": "Bake the chicken drumsticks until the skin is brown and crispy (about 25 minutes)." }, { "line_type": "ol", "section": "Procedure", "text": "Serve hot." } ], "title": "Roasted Spiced Chicken Drumsticks", "url": "https://en.wikibooks.org/wiki/Cookbook:Roasted_Spiced_Chicken_Drumsticks" }

{ "infobox": { "category": "/wiki/Category:Pasta_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Roasted vegetable pasta is a tried and true favorite. You can add whatever vegetables you prefer." }, { "line_type": "ul", "section": "Ingredients", "text": "3 large leeks, white parts only, split in half lengthwise and cut into bite-sized pieces" }, { "line_type": "ul", "section": "Ingredients", "text": "1 medium red onion, cut into eighths" }, { "line_type": "ul", "section": "Ingredients", "text": "1–2 red bell peppers, cut into wide strips" }, { "line_type": "ul", "section": "Ingredients", "text": "Olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "2 fresh sprigs of thyme" }, { "line_type": "ul", "section": "Ingredients", "text": "Vegetable stock or water" }, { "line_type": "ul", "section": "Ingredients", "text": "4 large garlic cloves, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1 ½ cups (360 ml) tomato sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup (120 ml) chopped fresh basil" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup (60 ml) white wine" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp (or less) of salt" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ pound (330 g) dried penne or other pasta" }, { "line_type": "ul", "section": "Ingredients", "text": "⅓ cup (80 ml) grated Parmesan cheese" }, { "line_type": "ul", "section": "Ingredients", "text": "3 ounces (85 g) mozzarella or goat cheese (optional)" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat oven to 425°F (220°C)." }, { "line_type": "ol", "section": "Procedure", "text": "Put leeks, onion, and red bell pepper in a shallow roasting pan, tossing them with a tablespoon of olive oil to coat them. Add thyme and roast in the preheated oven until they are cooked and start to brown (about 30–45 minutes). Check early to make sure they're not burning, and add a little water or vegetable stock if the juices are evaporating." }, { "line_type": "ol", "section": "Procedure", "text": "While vegetables are roasting, sauté the garlic in a tablespoon of olive oil until it begins to colour. Add the tomato sauce and simmer 1 minute. Then, turn off heat and add the basil. Stir the roasted vegetables into the sauce. Gorgeous!" }, { "line_type": "ol", "section": "Procedure", "text": "Turn oven down to 375°F (190°C). Add wine to roasting pan and stir, scraping up bits of vegetables that are stuck to pan, and add these deglazed juices to the sauce." }, { "line_type": "ol", "section": "Procedure", "text": "Boil a large pot of water, and add the salt and pasta. Cook the pasta for about 6–8 minutes until al dente." }, { "line_type": "ol", "section": "Procedure", "text": "Drain pasta, and add it to the sauce and vegetables. Add the cheese and mix it all." }, { "line_type": "ol", "section": "Procedure", "text": "Grease a 2–2 ½ quart casserole dish, and pour it all in. Top with the optional mozzarella or goat cheese if you like, then bake it all for another 15 minutes in the 375°F (190°C) oven." } ], "title": "Roasted Vegetable Pasta", "url": "https://en.wikibooks.org/wiki/Cookbook:Roasted_Vegetable_Pasta" }

{ "infobox": { "category": "/wiki/Category:Cookie_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "4 cups flour" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp baking powder" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ cup butter" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ pound dried currants" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ tsp mace" }, { "line_type": "ul", "section": "Ingredients", "text": "Zest of half a lemon" }, { "line_type": "ul", "section": "Ingredients", "text": "3 eggs, well beaten" }, { "line_type": "ul", "section": "Ingredients", "text": "Candied cherries" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat oven to 350°F." }, { "line_type": "ol", "section": "Procedure", "text": "Sift flour, salt, and baking powder; rub in butter. Add sugar, currants, mace, and lemon zest. Stir in eggs." }, { "line_type": "ol", "section": "Procedure", "text": "Form into rough balls about 1 inch in diameter. If balls aren't holding together well, sprinkle with water. Garnish with ⅛ of a candied cherry." }, { "line_type": "ol", "section": "Procedure", "text": "Bake for 9 minutes at 350°F. Cool." } ], "title": "Rock Cookies", "url": "https://en.wikibooks.org/wiki/Cookbook:Rock_Cookies" }

{ "infobox": { "category": "/wiki/Category:Confection_recipes", "difficulty": 2, "servings": null, "time": "Prep: 5 minutesCooking: 5 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Rocky road is a type of confectionery commonly made in Australia. It is made from chunks of marshmallow in a matrix of chocolate. Common optional ingredients include peanuts and blobs of chewy, coloured gelatine-based sweets, similar to jubes." }, { "line_type": "ul", "section": "Ingredients", "text": "12 oz chocolate morsels" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp milk" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp butter" }, { "line_type": "ul", "section": "Ingredients", "text": "3 cup mini marshmallows" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ cup walnut meats, shelled and chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp vanilla extract" }, { "line_type": "ol", "section": "Procedure", "text": "Measure all ingredients." }, { "line_type": "ol", "section": "Procedure", "text": "Butter an 8x8x2-inch square pan. Reserve." }, { "line_type": "ol", "section": "Procedure", "text": "Place chocolate morsels, milk and butter into a heavy-bottomed pot. Set heat control dial at 350°F (175°C)." }, { "line_type": "ol", "section": "Procedure", "text": "Begin stirring immediately. Stir constantly until chocolate is melted and milk and butter are incorporated. Stir in remaining ingredients." }, { "line_type": "ol", "section": "Procedure", "text": "Spread the mixture into the prepared pan." }, { "line_type": "ol", "section": "Procedure", "text": "Refrigerate until firm, about 2 hours." }, { "line_type": "ul", "section": "Note, tips, and variations", "text": "For easy clean-up, fill pot half full with water, bring to a rolling boil and then rinse." } ], "title": "Rocky Road Confectionery I", "url": "https://en.wikibooks.org/wiki/Cookbook:Rocky_Road_Confectionery_I" }

{ "infobox": { "category": null, "difficulty": 2, "servings": "8", "time": "2 (plus 2 hours of waiting)" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Rocky road is a type of confectionery commonly made in Australia. It is made from chunks of marshmallow in a matrix of chocolate. This is a similar recipe to Rocky Road Confectionery l." }, { "line_type": "ul", "section": "Ingredients", "text": "375 g milk chocolate" }, { "line_type": "ul", "section": "Ingredients", "text": "30 g coconut oil" }, { "line_type": "ul", "section": "Ingredients", "text": "350 g marshmallows" }, { "line_type": "ul", "section": "Equipment", "text": "Baking paper" }, { "line_type": "ul", "section": "Equipment", "text": "Pan" }, { "line_type": "ul", "section": "Equipment", "text": "Microwave" }, { "line_type": "ul", "section": "Equipment", "text": "Big bowl" }, { "line_type": "ol", "section": "Procedure", "text": "Put the chocolate in the bowl and microwave until melted. Then, once the chocolate is melted, stir in the coconut oil, which will get melted by the chocolate." }, { "line_type": "ol", "section": "Procedure", "text": "Let cool slightly, then fold in the marshmallows." }, { "line_type": "ol", "section": "Procedure", "text": "Spread mixture in a greased and parchment-lined pan. Let set." }, { "line_type": "ol", "section": "Procedure", "text": "Unmold and cut into pieces." } ], "title": "Rocky Road Confectionery II", "url": "https://en.wikibooks.org/wiki/Cookbook:Rocky_Road_Confectionery_II" }

{ "infobox": { "category": "/wiki/Category:Ice_cream_recipes", "difficulty": 2, "servings": "2", "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Rocky road is a popular ice cream flavor in the United States. Though there are variations on the flavor, it is traditionally composed of chocolate ice cream, nuts and marshmallows. The flavor is claimed to have been created in 1929 by William Dreyer when he cut up almond and marshmallows with his wife's sewing scissors and added them to his chocolate ice cream during the Great Depression. The company claims it was then so named \"to give folks something to smile about in the midst of the Great Depression.\"[1]" }, { "line_type": "p", "section": null, "text": "Alternately, Fenton's Creamery in Oakland, California, claims that William Dreyer based his recipe on a Rocky Road ice cream invented by his friend, Fenton's George Farren, who blended his Rocky Road candy bar into ice cream; however Dreyer substituted pecans for almonds.[2]" }, { "line_type": "ul", "section": "Ingredients", "text": "⅓ cup (50 g / 1.8 oz) unsweetened cocoa powder" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (200 g / 7.1 oz) white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups (500 ml / 1 US pint) milk" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp vanilla extract" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pinch of salt" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups (450 ml / 15 oz) whipping cream" }, { "line_type": "ul", "section": "Ingredients", "text": "1 oz (28 g) semisweet chocolate square" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (80 g / 2.8 oz) miniature marshmallows" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup (40 g / 1.4 oz) chopped almonds or pecans" }, { "line_type": "ol", "section": "Procedure", "text": "In a large saucepan, mix cocoa powder and sugar." }, { "line_type": "ol", "section": "Procedure", "text": "Gradually stir in milk. Stir over low heat until sugar and cocoa dissolve." }, { "line_type": "ol", "section": "Procedure", "text": "Cool to room temperature." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in vanilla, salt, and whipping cream; set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Shred chocolate with coarse side of grater." }, { "line_type": "ol", "section": "Procedure", "text": "Stir shredded chocolate, marshmallows and almonds or pecans into cocoa mixture." }, { "line_type": "ol", "section": "Procedure", "text": "Pour into ice cream canister." }, { "line_type": "ol", "section": "Procedure", "text": "Freeze in ice cream maker according to manufacturer's directions." }, { "line_type": "ol", "section": "Procedure", "text": "Stir marshmallows evenly throughout frozen mixture before serving or ripening." }, { "line_type": "ol", "section": "References", "text": "↑ \"Dreyer's History\" (PDF). Retrieved April 5. {{cite web}}: Check date values in: |accessdate= (help); Unknown parameter |accessyear= ignored (|access-date= suggested) (help)" }, { "line_type": "ol", "section": "References", "text": "↑ \"Fenton's Blender Club:Rocky Road Ice Cream\". Retrieved April 5. {{cite web}}: Check date values in: |accessdate= (help); Unknown parameter |accessyear= ignored (|access-date= suggested) (help)" } ], "title": "Rocky Road Ice Cream", "url": "https://en.wikibooks.org/wiki/Cookbook:Rocky_Road_Ice_Cream" }

{ "infobox": { "category": "/wiki/Category:Dessert_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Rojak is a dessert with chilli." }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup brown sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup water" }, { "line_type": "ul", "section": "Ingredients", "text": "4 large red chiles, seeded and finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pinch salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 turnip, peeled and sliced very thin" }, { "line_type": "ul", "section": "Ingredients", "text": "1 mango" }, { "line_type": "ul", "section": "Ingredients", "text": "2 sour apples" }, { "line_type": "ul", "section": "Ingredients", "text": "1 small pineapple" }, { "line_type": "ul", "section": "Ingredients", "text": "2 large cucumbers" }, { "line_type": "ul", "section": "Ingredients", "text": "3 oranges" }, { "line_type": "ol", "section": "Procedure", "text": "Dissolve the sugar in boiling water, and simmer for 10 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Add chilli and salt." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from heat and allow to cool." }, { "line_type": "ol", "section": "Procedure", "text": "Peel and cube or slice the fruits and vegetables." }, { "line_type": "ol", "section": "Procedure", "text": "Arrange fruit and vegetables in a bowl and pour the syrup over top." } ], "title": "Rojak (Salad with Sweet Chile Sauce)", "url": "https://en.wikibooks.org/wiki/Cookbook:Rojak_(Salad_with_Sweet_Chile_Sauce)" }

{ "infobox": { "category": "/wiki/Category:Ugandan_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Rolex (\"rolled eggs\") is a vegetable-filled omelet wrapped in a chapati flatbread. It is a nourishing and finger licking food item. It is best enjoyed when hot and can be eaten for almost any meal." }, { "line_type": "ul", "section": "Ingredients", "text": "2 standard eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "1 medium-sized tomato, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1 medium-sized onion, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1 medium-sized cabbage, finely chopped or grated" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons chopped cilantro (optional but recommended)" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tablespoon black pepper powder" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tablespoon salt or to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "2 East African chapati (homemade or purchased)" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons vegetable oil" }, { "line_type": "ol", "section": "Procedure", "text": "Heat a pan over medium heat." }, { "line_type": "ol", "section": "Procedure", "text": "Crack the eggs in a medium sized bowl. Whisk in the onions, tomato, cabbage, coriander, salt, and pepper." }, { "line_type": "ol", "section": "Procedure", "text": "Add 1 tablespoon of the oil to the hot pan, and pour in half the egg mixture. Allow it to cook for about 3 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "When the top is only a little wet, place a chapati over it." }, { "line_type": "ol", "section": "Procedure", "text": "Flip the omelette and chapati over so the chapati is at the bottom. Allow the chapati to warm for 2 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Roll the omelet up with the chapati on the outside." }, { "line_type": "ol", "section": "Procedure", "text": "Wrap in foil and serve it immediately." }, { "line_type": "ol", "section": "Procedure", "text": "Repeat the steps above with the remaining egg mixture and chapati." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Red onions are a popular choice." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You can add any vegetables of your choice. You can also add chopped ginger." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If you can't make the chapati at home and it's otherwise unavailable, you can use ready-made flaky paratha." } ], "title": "Rolex (Ugandan Flatbread-Rolled Omelet)", "url": "https://en.wikibooks.org/wiki/Cookbook:Rolex_(Ugandan_Flatbread-Rolled_Omelet)" }

{ "infobox": { "category": "/wiki/Category:Meat_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "This meal is traditionally served with mashed potatoes. There is an alternative method made with a tomato sauce instead of brown gravy." }, { "line_type": "ul", "section": "Ingredients", "text": "8 slices thinly sliced veal" }, { "line_type": "ul", "section": "Ingredients", "text": "4 slices of ham, cut in halves" }, { "line_type": "ul", "section": "Ingredients", "text": "2 hard boiled eggs, cut into quarters" }, { "line_type": "ul", "section": "Ingredients", "text": "8 olives (con morrones—stuffed with peppers), cut in halves" }, { "line_type": "ul", "section": "Ingredients", "text": "1 crushed or chopped garlic clove" }, { "line_type": "ul", "section": "Ingredients", "text": "1 chopped onion" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup beef stock" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Gravy powder (as required)" }, { "line_type": "ol", "section": "Procedure", "text": "Lay out one slice of veal on worktop; place on it half a slice of ham, quarter egg and 2 olive halves." }, { "line_type": "ol", "section": "Procedure", "text": "Carefully roll up the veal to make a package or roll with everything inside. Use two toothpicks to hold the roll together." }, { "line_type": "ol", "section": "Procedure", "text": "Place rolls on a plate and store in a cool place or fridge." }, { "line_type": "ol", "section": "Procedure", "text": "Fry garlic and onions until soft." }, { "line_type": "ol", "section": "Procedure", "text": "Add stock and two teaspoons of gravy powder and bring to boil." }, { "line_type": "ol", "section": "Procedure", "text": "Carefully place veal rolls into the boiling mixture, being careful not to break them up." }, { "line_type": "ol", "section": "Procedure", "text": "Lower heat and simmer until done. If sauce is too thin add gravy powder till the right consistency is achieved." } ], "title": "Rolitos (Gibraltarian Beef Rolls)", "url": "https://en.wikibooks.org/wiki/Cookbook:Rolitos_(Gibraltarian_Beef_Rolls)" }

{ "infobox": { "category": "/wiki/Category:Sauce_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "This page incorporates text from the public domain cookbook The Cook's Decameron: A Study In Taste, Containing Over Two Hundred Recipes For Italian Dishes by Emily Waters." }, { "line_type": "ul", "section": "Ingredients", "text": "2 spoonfuls burnt sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 spoonful vinegar" }, { "line_type": "ul", "section": "Ingredients", "text": "Stock" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups Espagnole sauce (No. 1)" }, { "line_type": "ul", "section": "Ingredients", "text": "A few stoned raisins" }, { "line_type": "ul", "section": "Ingredients", "text": "A few pine nuts or slivered almonds" }, { "line_type": "ol", "section": "Procedure", "text": "Mix burnt sugar with vinegar, and dilute with a little stock." }, { "line_type": "ol", "section": "Procedure", "text": "Add Espagnole sauce, raisins, and pine nuts." }, { "line_type": "ol", "section": "Procedure", "text": "Keep this hot in a bain-marie, and serve with cutlets, calf's head or feet or tongue." } ], "title": "Roman Sauce I", "url": "https://en.wikibooks.org/wiki/Cookbook:Roman_Sauce_I" }

{ "infobox": { "category": "/wiki/Category:Sauce_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 onion, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Butter" }, { "line_type": "ul", "section": "Ingredients", "text": "Flour" }, { "line_type": "ul", "section": "Ingredients", "text": "1 lemon, zested and juiced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 bouquet of herbs" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pinch nutmeg" }, { "line_type": "ul", "section": "Ingredients", "text": "A few stoned raisins" }, { "line_type": "ul", "section": "Ingredients", "text": "Pine nuts or almonds, shredded" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp burnt sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "Espagnole sauce" }, { "line_type": "ol", "section": "Procedure", "text": "Fry the onion slightly in butter and a little flour." }, { "line_type": "ol", "section": "Procedure", "text": "Add the lemon juice and a little of the zest, herbs, nutmeg, raisins, almonds or pinocchi, and burnt sugar." }, { "line_type": "ol", "section": "Procedure", "text": "Add this to a good Espagnole sauce, and warm it up in a bain-marie." } ], "title": "Roman Sauce II", "url": "https://en.wikibooks.org/wiki/Cookbook:Roman_Sauce_II" }

{ "infobox": { "category": "/wiki/Category:Soup_recipes", "difficulty": 2, "servings": "3–4", "time": "20 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "This page incorporates text from the public domain cookbook The Cook's Decameron: A Study In Taste, Containing Over Two Hundred Recipes For Italian Dishes by Emily Waters." }, { "line_type": "ul", "section": "Ingredients", "text": "4 oz (115 g) breadcrumbs" }, { "line_type": "ul", "section": "Ingredients", "text": "Stock" }, { "line_type": "ul", "section": "Ingredients", "text": "3.5 oz (100 g) butter" }, { "line_type": "ul", "section": "Ingredients", "text": "2 eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "Chopped parsley" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Nutmeg" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp flour" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp grated Parmesan cheese" }, { "line_type": "ol", "section": "Procedure", "text": "Soak the breadcrumbs in a little stock." }, { "line_type": "ol", "section": "Procedure", "text": "Combine the butter, eggs, soaked breadcrumbs, a little chopped parsley, salt, and a pinch of nutmeg." }, { "line_type": "ol", "section": "Procedure", "text": "Reduce this, then add flour and Parmesan cheese." }, { "line_type": "ol", "section": "Procedure", "text": "Form this mixture into little quenelles, and boil them in stock for a few minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Put them into a tureen and pour a good clear soup over them." } ], "title": "Roman Soup", "url": "https://en.wikibooks.org/wiki/Cookbook:Roman_Soup" }

{ "infobox": { "category": "/wiki/Category:Romanian_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Mititei or mici (grilled skinless sausages) is a typical Romanian dish. Usually in Romania you can find the prepared meat mixture in most food shops, and you only have to cook them." }, { "line_type": "ul", "section": "Ingredients", "text": "Minced pork meat (or beef/beef-pork combination)" }, { "line_type": "ul", "section": "Ingredients", "text": "Minced garlic" }, { "line_type": "ul", "section": "Ingredients", "text": "White pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Paprika" }, { "line_type": "ol", "section": "Procedure", "text": "Combine all ingredients to form a paste." }, { "line_type": "ol", "section": "Procedure", "text": "Shape meat mixture by hand into 7–8 x 2–2.5 cm (3 x 1 inch) sausage shapes. Each should be about 50 grams." }, { "line_type": "ol", "section": "Procedure", "text": "Grill the sausages until cooked through. Do not let them dry out." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with salt, mustard, and bread." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If grilling is not possible, you can fry the sausages in a skillet with some lard. Do not use oil." } ], "title": "Romanian Grilled Sausages (Mititei)", "url": "https://en.wikibooks.org/wiki/Cookbook:Romanian_Grilled_Sausages_(Mititei)" }

{ "infobox": { "category": "/wiki/Category:Beverage_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "Rooibos teabags" }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh or powdered milk" }, { "line_type": "ul", "section": "Ingredients", "text": "Water" }, { "line_type": "ul", "section": "Ingredients", "text": "Brown sugar" }, { "line_type": "ul", "section": "Equipment", "text": "Cup" }, { "line_type": "ul", "section": "Equipment", "text": "Teaspoon" }, { "line_type": "ul", "section": "Equipment", "text": "Kettle" }, { "line_type": "ol", "section": "Procedure", "text": "Pour the water in the kettle and let it boil." }, { "line_type": "ol", "section": "Procedure", "text": "Put the teabag in a cup, and pour the hot water in the cup." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in 1 teaspoon of brown sugar, then 1 teaspoon milk." }, { "line_type": "ol", "section": "Procedure", "text": "Serve hot." } ], "title": "Rooibos Tea", "url": "https://en.wikibooks.org/wiki/Cookbook:Rooibos_Tea" }

{ "infobox": { "category": "/wiki/Category:Meat_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Ropa vieja, which is Spanish for \"old clothes,\" is a popular Caribbean dish consisting of shredded beef (often skirt or flank steak), vegetables, and a sauce." }, { "line_type": "p", "section": null, "text": "The origin of ropa vieja is from the Canary Islands, which are Spanish islands off the coast of North Africa in the Atlantic Ocean. The original version of Ropa Vieja contained leftovers, but later became a shredded meat dish with garbanzo beans and potatoes in the Canary Islands. Some versions in the Canary Islands contain beef or chicken or pork, or a combination of any of the three. Ropa vieja is widely prepared in the Caribbean today. Ropa vieja is listed among traditional Panamanian cuisine, Cuban cuisine, Puerto Rican cuisine, Dominican cuisine and Canarian cuisine." }, { "line_type": "p", "section": null, "text": "Below is a typical Cuban recipe, which does not include garbanzo beans." }, { "line_type": "ul", "section": "Ingredients", "text": "1 kg boiled beef (preferably flank steak, but any meat with long threads will do)" }, { "line_type": "ul", "section": "Ingredients", "text": "⅓ cup olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 onion" }, { "line_type": "ul", "section": "Ingredients", "text": "3 garlic cloves" }, { "line_type": "ul", "section": "Ingredients", "text": "1 green bell pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "1 red bell pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "1½ cup tomato sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 bay leaf" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup red cooking wine or beer" }, { "line_type": "ol", "section": "Procedure", "text": "Cut the meat in pieces, not too small, not too big. Using a pressure cooker, boil the meat for about 15 minutes. Add a teaspoon of olive oil to the water to avoid foaming; also, add a teaspoon of salt. After boiling the meat, save 1 cup of the broth." }, { "line_type": "ol", "section": "Procedure", "text": "Shred the meat in thin strips using a fork. Chop the onion, cut the peppers in thin strips and mince the garlic cloves." }, { "line_type": "ol", "section": "Procedure", "text": "Sauté the garlic and the onion for a bit in hot oil, then add the peppers, sauté a bit more. Add the meat and the rest of the ingredients, including the cup of broth." }, { "line_type": "ol", "section": "Procedure", "text": "Cook the mix over low heat for 20–30 minutes. Stir a few times. Season to taste." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You can also add a hint of red wine to spice it up." } ], "title": "Ropa Vieja (Caribbean Shredded Beef)", "url": "https://en.wikibooks.org/wiki/Cookbook:Ropa_Vieja_(Caribbean_Shredded_Beef)" }

{ "infobox": { "category": "/wiki/Category:Soup_recipes", "difficulty": 2, "servings": "6–8", "time": "10–15 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "This is the basic recipe and method for Jewish rosehip soup. It is also popular in Iceland and parts of Scandinavia, where, because of the cold temperatures, it's often used for colds and sore throats." }, { "line_type": "ul", "section": "Ingredients", "text": "1 litre fresh rosehips" }, { "line_type": "ul", "section": "Ingredients", "text": "2 litres water" }, { "line_type": "ul", "section": "Ingredients", "text": "For each litre, 1 liquid quart of rosehip pulp" }, { "line_type": "ul", "section": "Ingredients", "text": "1½ tablespoon sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1½ tablespoon potato flour" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup almonds" }, { "line_type": "ol", "section": "Procedure", "text": "Rinse the rosehips. Crush dried hips. Boil in water till soft." }, { "line_type": "ol", "section": "Procedure", "text": "Press through a colander. Measure the pulp and dilute with water if necessary." }, { "line_type": "ol", "section": "Procedure", "text": "Bring the pulp to a boil and add sugar. Add more sugar if it is too tart." }, { "line_type": "ol", "section": "Procedure", "text": "Mix potato flour with some cold water. Thicken the soup while you stir and bring to a boil. Add blanched and shredded almond." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Hot soup is often served with vanilla ice cream and/or macaroons." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Cold soup can be diluted to make a nice thirst-quencher." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The Icelandic recipe differs in that it contains less sugar (approx. 1 tbsp) and cornstarch is used to thicken it, not potato flour." } ], "title": "Rosehip Soup", "url": "https://en.wikibooks.org/wiki/Cookbook:Rosehip_Soup" }

{ "infobox": { "category": "/wiki/Category:Beverage_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Rosehips are extremely high in vitamin C and can be brewed into an infusion. The resulting tea may be a pinkish color and taste acidic, but not as acidic as lemon juice." }, { "line_type": "ul", "section": "Ingredients", "text": "Rosehips" }, { "line_type": "ul", "section": "Ingredients", "text": "Sweetener (optional)" }, { "line_type": "ol", "section": "Procedure", "text": "Boil the rosehips in water for at least 10 minutes, using 2 tbsp rosehips per pint of boiling water. In order for the flavor to fully expand into the water and make the best quality tea, the hips must expand, split, and let the water get at the seeds within." }, { "line_type": "ol", "section": "Procedure", "text": "Let cool for a moment, and add sweetener if desired." } ], "title": "Rosehip Tea", "url": "https://en.wikibooks.org/wiki/Cookbook:Rosehip_Tea" }

{ "infobox": { "category": "/wiki/Category:Beverage_recipes", "difficulty": 2, "servings": "20", "time": "30 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "This recipe for rosemary and citrus cordial is adapted from page 26 of the April 2023 edition of Tesco's magazine." }, { "line_type": "ul", "section": "Ingredients", "text": "1 red grapefruit, scrubbed" }, { "line_type": "ul", "section": "Ingredients", "text": "3 lemons, scrubbed" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup (20 g/0.7 oz) rosemary" }, { "line_type": "ul", "section": "Ingredients", "text": "6 cm (2.4 in) piece ginger, sliced thinly" }, { "line_type": "ul", "section": "Ingredients", "text": "⅔ cup (150 g/5.3 oz) superfine sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (250 ml/8.5 fl oz) water" }, { "line_type": "ul", "section": "Ingredients", "text": "Fizzy water (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Whiskey (optional)" }, { "line_type": "ol", "section": "Procedure", "text": "Using a peeler, remove long strips of peel from grapefruit and 2 of lemons. Be careful not to remove any of white pith." }, { "line_type": "ol", "section": "Procedure", "text": "Put the peels into a saucepan. Juice the lemons and grapefruit, and add the juice to the pan." }, { "line_type": "ol", "section": "Procedure", "text": "Using a rolling pin, roll over the rosemary sprigs a few times on a chopping board to release the oils." }, { "line_type": "ol", "section": "Procedure", "text": "Add the rosemary to the pan with ginger, sugar, and water." }, { "line_type": "ol", "section": "Procedure", "text": "Heat for 5 minutes over a low-medium heat, stirring occasionally, to dissolve the sugar." }, { "line_type": "ol", "section": "Procedure", "text": "Reduce the heat to low and cook for 15 minutes until you get a slightly thick syrup. Leave it to cool, then use immediately or chill overnight to develop the flavors." }, { "line_type": "ol", "section": "Procedure", "text": "Strain the cordial syrup through a sieve into a bowl or jug. Transfer to a bottle." }, { "line_type": "ol", "section": "Procedure", "text": "To use, mix 1–2 tablespoons of cordial into ⅔ cup (160 ml/5.4 US fl oz) of fizzy water to make a soda, or add to boiling water with 2 tablespoons of whiskey to make a hot toddy." } ], "title": "Rosemary and Citrus Cordial", "url": "https://en.wikibooks.org/wiki/Cookbook:Rosemary_and_Citrus_Cordial" }

{ "infobox": { "category": "/wiki/Category:Meat_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "36 chicken wingettes" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup balsamic vinegar" }, { "line_type": "ul", "section": "Ingredients", "text": "3 sprigs rosemary, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "1 ½ tbsp cayenne pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup paprika" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp garlic powder" }, { "line_type": "ul", "section": "Ingredients", "text": "Cornmeal, as needed" }, { "line_type": "ul", "section": "Ingredients", "text": "Vegetable oil for deep frying" }, { "line_type": "ol", "section": "Procedure", "text": "Place chicken in a zip-top plastic bag. Combine remaining ingredients except for oil and cornmeal and refrigerate overnight." }, { "line_type": "ol", "section": "Procedure", "text": "Heat oil to 350°F. Meanwhile, dredge chicken in cornmeal. Fry in batches for 12 minutes. Drain on a cooling rack." }, { "line_type": "ol", "section": "Procedure", "text": "Rest 5 minutes and serve." } ], "title": "Rosemary Balsamic Chicken Wings", "url": "https://en.wikibooks.org/wiki/Cookbook:Rosemary_Balsamic_Chicken_Wings" }

{ "infobox": { "category": "/wiki/Category:Bread_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp active dry yeast" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup lukewarm water (105–115°F)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "2 ½ cups unbleached all-purpose flour" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp fresh rosemary, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp butter" }, { "line_type": "ol", "section": "Procedure", "text": "Place yeast, sugar and water in large bowl and allow to become bubbly." }, { "line_type": "ol", "section": "Procedure", "text": "Mix in 2 cups of flour in yeast mixture with salt and 1 tablespoon of the rosemary. Remove to breadboard and knead for 10 minutes. Add the rest of the flour as necessary until dough ball is smooth and elastic." }, { "line_type": "ol", "section": "Procedure", "text": "Oil a bowl with olive oil and place dough in it covering with a towel." }, { "line_type": "ol", "section": "Procedure", "text": "Let dough rise in a warm place for 1 hour until doubled." }, { "line_type": "ol", "section": "Procedure", "text": "Punch down dough and divide in half. Let dough rest for 5–10 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Melt butter and brush over tops of loaves. Sprinkle remaining rosemary over loaves and gently press into surface. Sprinkle lightly with salt." }, { "line_type": "ol", "section": "Procedure", "text": "Spray baking pan or cookie sheet with cooking spray. Shape the dough into 2 small oval loaves." }, { "line_type": "ol", "section": "Procedure", "text": "Place in preheated 400°F oven for approximately 13–15 minutes until golden brown." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Loaves can be frozen after cooking to be later thawed and reheated. In this case remove from freezer 1 hour before cooking, and place in a 350°F oven for 5 minutes." } ], "title": "Rosemary Bread", "url": "https://en.wikibooks.org/wiki/Cookbook:Rosemary_Bread" }

{ "infobox": { "category": "/wiki/Category:Side_dish_recipes", "difficulty": 1, "servings": "4", "time": "Prep: 10 minutesCooking: 60 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Rosemary garlic baked potatoes are a delicious side dish of baked potatoes infused with rosemary and garlic." }, { "line_type": "ul", "section": "Ingredients", "text": "4 baking potatoes" }, { "line_type": "ul", "section": "Ingredients", "text": "4 tbsp olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "2–4 cloves garlic, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp dried, crushed rosemary" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ tsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "⅛ tsp fresh ground pepper" }, { "line_type": "ol", "section": "Procedure", "text": "Heat oven to 400ºF (205°C)." }, { "line_type": "ol", "section": "Procedure", "text": "Wash potatoes and pierce all over with fork." }, { "line_type": "ol", "section": "Procedure", "text": "Lay each potato on an individual 9-inch (23 cm) square piece of aluminum foil (or sized to fit potato)." }, { "line_type": "ol", "section": "Procedure", "text": "Pour 1 tablespoon of olive oil on each potato. Make sure the entire potato skin is coated in oil." }, { "line_type": "ol", "section": "Procedure", "text": "Sprinkle ¼ of the chopped garlic, rosemary, salt and pepper over the entire skin of each potato." }, { "line_type": "ol", "section": "Procedure", "text": "Wrap each potato in aluminum foil." }, { "line_type": "ol", "section": "Procedure", "text": "Place foil-wrapped potatoes on baking sheet (to catch any leaking olive oil)." }, { "line_type": "ol", "section": "Procedure", "text": "Bake in oven for 1 hour." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Sea salt or crystal salt can be used in place of table salt. Fresh, chopped rosemary can also be used." } ], "title": "Rosemary Garlic Baked Potatoes", "url": "https://en.wikibooks.org/wiki/Cookbook:Rosemary_Garlic_Baked_Potatoes" }

{ "infobox": { "category": "/wiki/Category:Seafood_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "This is the Catsoulis family recipe from the Greek island of Kythera." }, { "line_type": "ul", "section": "Ingredients", "text": "Flathead fillets" }, { "line_type": "ul", "section": "Ingredients", "text": "Plain flour, seasoned with salt and pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cloves fresh garlic, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1 sprig fresh rosemary leaves, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup brown vinegar" }, { "line_type": "ol", "section": "Procedure", "text": "Toss fillets in seasoned flour until coated." }, { "line_type": "ol", "section": "Procedure", "text": "Heat oil in a skillet, and add garlic and rosemary leaves. Cook slightly, then add the fish." }, { "line_type": "ol", "section": "Procedure", "text": "When the fish is cooked, remove from pan and drain off excess oil." }, { "line_type": "ol", "section": "Procedure", "text": "There should be enough flour in the pan (fallen from the fish) to make the sauce. If there isn’t, add a tablespoon of flour to the pan juices and brown. Add vinegar (and stand back). Add a little water and stir to make gravy." }, { "line_type": "ol", "section": "Procedure", "text": "Spoon gravy over fish and serve with a Greek salad." } ], "title": "Rosemary Garlic Fish", "url": "https://en.wikibooks.org/wiki/Cookbook:Rosemary_Garlic_Fish" }

{ "infobox": { "category": null, "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Infused oils like this rosemary garlic oil can be easily made in your own home." }, { "line_type": "ul", "section": "Ingredients", "text": "½ gallon any flavorless high-smoke point oil, such as canola, grapeseed, peanut, or safflower" }, { "line_type": "ul", "section": "Ingredients", "text": "6 sprigs rosemary" }, { "line_type": "ul", "section": "Ingredients", "text": "20 cloves garlic" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp salt" }, { "line_type": "ol", "section": "Procedure", "text": "Heat the oil in your tallest largest pot over low heat. Add remaining ingredients and warm for 1 hour." }, { "line_type": "ol", "section": "Procedure", "text": "Strain and keep in an airtight container. Some may want to keep this in the refrigerator, others may not." } ], "title": "Rosemary Garlic Oil", "url": "https://en.wikibooks.org/wiki/Cookbook:Rosemary_Garlic_Oil" }

{ "infobox": { "category": "/wiki/Category:Pork_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 boneless pork loin roast" }, { "line_type": "ul", "section": "Ingredients", "text": "Cider vinegar, as needed" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup chop rub" }, { "line_type": "ul", "section": "Ingredients", "text": "1 sprig rosemary" }, { "line_type": "ul", "section": "Ingredients", "text": "5 cloves garlic" }, { "line_type": "ul", "section": "Ingredients", "text": "Non-stick cooking spray" }, { "line_type": "ol", "section": "Procedure", "text": "Generously brush pork with cider vinegar. Apply chop rub, pressing slightly to aid adhesion. Spray with non-stick cooking spray. Refrigerate at least 1 hour." }, { "line_type": "ol", "section": "Procedure", "text": "Place rosemary in the bottom of a roasting pan and place garlic in a circle around it. Place pork on top. Some may wish to be a bit bolder and make slits in the meat to insert the rosemary and garlic into the roast." }, { "line_type": "ol", "section": "Procedure", "text": "Insert an oven-safe probe thermometer into the center and bake at 375°F until internal temperature reaches 145°F." }, { "line_type": "ol", "section": "Procedure", "text": "Remove and let rest for 10 minutes. Serve." } ], "title": "Rosemary Garlic Pork Roast", "url": "https://en.wikibooks.org/wiki/Cookbook:Rosemary_Garlic_Pork_Roast" }

{ "infobox": { "category": "/wiki/Category:Meat_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Perfect for Dad on Father's Day." }, { "line_type": "ul", "section": "Ingredients", "text": "2 strip steaks" }, { "line_type": "ul", "section": "Ingredients", "text": "1 ½ tsp minced garlic" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "2 sprigs rosemary" }, { "line_type": "ol", "section": "Procedure", "text": "Rub steaks with garlic on both sides and coat with olive oil." }, { "line_type": "ol", "section": "Procedure", "text": "Sprinkle steaks with salt and black pepper and place on the highest heat you can get with your grill. Place rosemary on top of each steak." }, { "line_type": "ol", "section": "Procedure", "text": "Sear 2–3 minutes per side and move to medium grill temperature. Cook until internal temperature reaches desired \"doneness\"." }, { "line_type": "ol", "section": "Procedure", "text": "Let rest 10 minutes; slice thinly across the grain on a bias and serve." } ], "title": "Rosemary Garlic Strip Steak", "url": "https://en.wikibooks.org/wiki/Cookbook:Rosemary_Garlic_Strip_Steak" }