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{ "infobox": { "category": "/wiki/Category:Rice_recipes", "difficulty": 2, "servings": "5", "time": "20 minutes" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp cooking oil" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cloves garlic" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup bacon" }, { "line_type": "ul", "section": "Ingredients", "text": "200 g prawn" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups fishball" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups chicken" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (500 g) rice" }, { "line_type": "ul", "section": "Ingredients", "text": "1½ cups bean sprouts" }, { "line_type": "ul", "section": "Ingredients", "text": "20 g spring onion" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp minced jalapeño" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp soy sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "Cucumber, sliced 1 cm thick" }, { "line_type": "ul", "section": "Ingredients", "text": "Tomato, sliced 1 cm thick" }, { "line_type": "ul", "section": "Ingredients", "text": "Pickles" }, { "line_type": "ol", "section": "Procedure", "text": "Heat the oil in a non-stick pan. Add the garlic, and fry for 20 seconds until fragrant." }, { "line_type": "ol", "section": "Procedure", "text": "Add the bacon, prawn, fishball, and chicken. Stir-fry until they change color." }, { "line_type": "ol", "section": "Procedure", "text": "Add the rice, then the bean sprouts and spring onion." }, { "line_type": "ol", "section": "Procedure", "text": "Season with salt, pepper, jalapeño, and soy sauce." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with the dressing." } ], "title": "Seafood Fried Rice", "url": "https://en.wikibooks.org/wiki/Cookbook:Seafood_Fried_Rice" }

{ "infobox": { "category": "/wiki/Category:Seafood_recipes", "difficulty": 3, "servings": "10", "time": null }, "text_lines": [ { "line_type": "ol", "section": "Procedure", "text": "Heat oil in a 6–8 quart pot, then gradually whisk in the flour. Cook over medium heat for 20 minutes until very dark reddish brown. Stir constantly, especially towards the end. The best roux is quite dark, but don’t let it burn." }, { "line_type": "ol", "section": "Procedure", "text": "Stir the onion, celery, bell pepper, and garlic into the roux. Cook 10 minutes (or 15 minutes if using okra)." }, { "line_type": "ol", "section": "Procedure", "text": "Slowly and gradually whisk in the shrimp stock." }, { "line_type": "ol", "section": "Procedure", "text": "Add the clam juice, oregano, thyme, bay leaves, salt, cayenne, pepper, and parsley. Simmer 15 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Add the Andouille sausage, and simmer for another 30–40 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Add the shrimp, oysters, and crawfish at the end, and simmer just until cooked through." }, { "line_type": "ol", "section": "Procedure", "text": "Top with chopped green onions." }, { "line_type": "ul", "section": "Note, tips and variations", "text": "You can add cut-up boneless chicken, or substitute chicken for the oysters, if they’re not your thing. If you don’t have Andouille sausage, smoked or Polish sausage will do fine." }, { "line_type": "ul", "section": "Note, tips and variations", "text": "To make shrimp stock, simmer shrimp shells in about 6½ cups of water for 20 minutes." }, { "line_type": "ul", "section": "Note, tips and variations", "text": "Dark roux is what makes this gumbo great." }, { "line_type": "ul", "section": "Note, tips and variations", "text": "Many like to serve this gumbo over rice. It also goes great with a baguette or cornbread." } ], "title": "Seafood Gumbo", "url": "https://en.wikibooks.org/wiki/Cookbook:Seafood_Gumbo" }

{ "infobox": { "category": "/wiki/Category:Israeli_recipes", "difficulty": 3, "servings": "8", "time": "120 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "This recipe is for charcoal-grilled squid, prawn, and fish kebabs in zhoug (a spicy dipping sauce that can be used in a variety of different ways). The original recipe called for octopus, but it's been expanded with good results. Also, note that the original recipe didn't call for white wine in the marinade." }, { "line_type": "ul", "section": "Ingredients", "text": "½ kg large prawns/shrimp, peeled and deveined" }, { "line_type": "ul", "section": "Ingredients", "text": "½ kg fish fillets, cut into 2½ cm (1 in) cubes" }, { "line_type": "ul", "section": "Ingredients", "text": "½ kg squid, cleaned and cut into 2½ cm (1 in) pieces" }, { "line_type": "ul", "section": "Ingredients", "text": "5 cloves garlic, peeled and finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "2 bay leaves" }, { "line_type": "ul", "section": "Ingredients", "text": "2 jalapeños, seeded and finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (240 ml) lemon juice" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp ground black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ cup (180 ml) extra virgin olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ cup (180 ml) dry white wine" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (240 g) coriander leaves, washed, dried, and chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (240 g) parsley, washed, dried, and chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp caraway seeds" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp cumin seeds" }, { "line_type": "ul", "section": "Ingredients", "text": "1½ tsp cardamom seeds" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp black peppercorns" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp garam masala" }, { "line_type": "ul", "section": "Ingredients", "text": "8 cloves garlic, peeled and crushed" }, { "line_type": "ul", "section": "Ingredients", "text": "8 jalapeños, seeded and chopped (adjust the quantity according to your heat tolerance)" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup (60 ml) extra virgin olive oil" }, { "line_type": "ol", "section": "Procedure", "text": "Combine all the marinade ingredients in a nonreactive (glass or ceramic) mixing bowl. Add the seafood and mix to coat well. Refrigerate overnight." }, { "line_type": "ol", "section": "Procedure", "text": "Dry roast the cumin, caraway and cardamom seeds for 2–3 minutes in a cast iron skillet or wok over low heat. Cool, then add the peppercorns and pound in a mortar and pestle to a fine powder." }, { "line_type": "ol", "section": "Procedure", "text": "In a blender or food processor, blend the coriander, parsley, spices, garlic, chilli peppers and olive oil together with ½ cup water until a thick, smooth paste is formed." }, { "line_type": "ol", "section": "Procedure", "text": "Transfer the paste into a saucepan, heat until it starts bubbling, then reduce the heat and simmer, stirring constantly, until the water is evaporated. Cool, transfer to an airtight container and chill." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the seafood from the marinade and drain in a colander. Save the marinade for basting the kebabs later. Thread the seafood onto skewers or satay sticks." }, { "line_type": "ol", "section": "Procedure", "text": "Char-grill the kebabs over hot coals, basting and turning every few minutes. It should take about 10 minutes to cook." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with the zhoug sauce as a dipping sauce." } ], "title": "Seafood Kebabs with Zhoug Sauce", "url": "https://en.wikibooks.org/wiki/Cookbook:Seafood_Kebabs_with_Zhoug_Sauce" }

{ "infobox": { "category": "/wiki/Category:Marinade_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "¼ cup freshly squeezed lemon juice" }, { "line_type": "ul", "section": "Ingredients", "text": "Zest of 1 lemon, finely grated" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup extra-virgin olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 ½ tsp butter-flavored salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 ½ tsp freshly ground black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup dry white wine" }, { "line_type": "ul", "section": "Ingredients", "text": "1 ½ tsp dried rosemary, crushed" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp dried thyme, crushed" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp dried parsley, crushed" }, { "line_type": "ol", "section": "Procedure", "text": "Combine all ingredients. Keep refrigerated in an airtight container for up to 2 weeks, and remember to shake well before using." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "To use, place either 4 ea. 6-ounce wild salmon filets, 4 ea. 7-ounce mahi mahi filets, or 4 ea. 6-ounce halibut fillets in a gallon-size zip-top bag. Pour in the marinade and refrigerate for up to 24 hours." } ], "title": "Seafood Marinade", "url": "https://en.wikibooks.org/wiki/Cookbook:Seafood_Marinade" }

{ "infobox": { "category": "/wiki/Category:Pizza_recipes", "difficulty": 3, "servings": "12", "time": "180 minutes, including rising dough" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 kg high-protein (e.g. bread) flour" }, { "line_type": "ul", "section": "Ingredients", "text": "150 g low-protein flour" }, { "line_type": "ul", "section": "Ingredients", "text": "11 g yeast" }, { "line_type": "ul", "section": "Ingredients", "text": "30 ml cold water" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp oil" }, { "line_type": "ul", "section": "Ingredients", "text": "20 ea. shrimp" }, { "line_type": "ul", "section": "Ingredients", "text": "3 cans tuna" }, { "line_type": "ul", "section": "Ingredients", "text": "10 rings sliced onion" }, { "line_type": "ul", "section": "Ingredients", "text": "5 scallops" }, { "line_type": "ul", "section": "Ingredients", "text": "4 fish sticks" }, { "line_type": "ul", "section": "Ingredients", "text": "9 pieces crabstick" }, { "line_type": "ul", "section": "Ingredients", "text": "30 cloves garlic" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tbsp tomato sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tbsp chili sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp pepper" }, { "line_type": "ol", "section": "Procedure", "text": "Knead all the dough ingredients together to make a smooth, stretchy dough. Cover with aluminium foil, and rest until 2 hours in fridge." }, { "line_type": "ol", "section": "Procedure", "text": "Prepare the toppings, briefly mix all together, and let rest for 3 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Combine all the ingredients for the sauce." }, { "line_type": "ol", "section": "Procedure", "text": "Roll out the dough into a circle, and spread the sauce on top. Arrange the toppings over top." }, { "line_type": "ol", "section": "Procedure", "text": "Bake at 200°C for about 30 minutes." } ], "title": "Seafood Pizza", "url": "https://en.wikibooks.org/wiki/Cookbook:Seafood_Pizza" }

{ "infobox": { "category": "/wiki/Category:Rice_recipes", "difficulty": 3, "servings": "4 persons", "time": "40 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Risotto is an Italian rice dish, most popular in the north of Italy. Historically, 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. This recipe is one of the many variations on the risotto base with seafood ingredients." }, { "line_type": "ul", "section": "Ingredients", "text": "300 g squid tubes" }, { "line_type": "ul", "section": "Ingredients", "text": "300 g peeled king prawns" }, { "line_type": "ul", "section": "Ingredients", "text": "200 g scallops" }, { "line_type": "ul", "section": "Ingredients", "text": "Oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Balsamic vinegar" }, { "line_type": "ul", "section": "Ingredients", "text": "Oregano" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "About 1 L fish stock/broth" }, { "line_type": "ul", "section": "Ingredients", "text": "400 g (14 oz) risotto rice (see notes)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 onion, finely-chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cloves of garlic, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 glass of dry white wine" }, { "line_type": "ul", "section": "Ingredients", "text": "Parsley, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "25 g (1 ounce) butter, cubed" }, { "line_type": "ol", "section": "Preparation", "text": "Cut the squids into strips or rings." }, { "line_type": "ol", "section": "Preparation", "text": "In a bowl marinade the squids, the prawns, and the scallops with some oil, balsamic vinegar, oregano, salt, and pepper. Let it marinate for half hour in the fridge while you are cooking the rice." }, { "line_type": "ol", "section": "Preparation", "text": "Bring the fish stock to simmering point without letting the stock boil. The surface of the stock should just be moving a little." }, { "line_type": "ol", "section": "Preparation", "text": "In a large thick pot heat a thin layer of olive oil. Add the onion and garlic, and sweat very gently as for a soffritto." }, { "line_type": "ol", "section": "Preparation", "text": "Stir in the rice, and cook until it has a transparent look for not more than 2 minutes. Add some salt and pepper and the wine." }, { "line_type": "ol", "section": "Preparation", "text": "As the wine cooks away you will see the remaining liquid getting thicker as it is absorbing the starch from the rice. When it is more or less gone, add some hot stock. Do not add too much stock all at once. 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": "Preparation", "text": "Taste during the cooking 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." }, { "line_type": "ol", "section": "Preparation", "text": "Five minutes before the end of the cooking time for the risotto, add the marinated squid, the scallops, and the prawns. Add the parsley right before tuning off the heat." }, { "line_type": "ol", "section": "Preparation", "text": "When it's done, 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." }, { "line_type": "ol", "section": "Preparation", "text": "Let it rest for a few minutes, and then serve." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Risotto rice is plump, medium grain rice that contains a lot of starch; Arborio, Carnaroli or Vialone Nano varieties are traditionally best." } ], "title": "Seafood Risotto", "url": "https://en.wikibooks.org/wiki/Cookbook:Seafood_Risotto" }

{ "infobox": { "category": "/wiki/Category:Spice_mix_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "This seafood seasoning also works great on chicken or steak, especially filet mignons." }, { "line_type": "ul", "section": "Ingredients", "text": "6 tbsp butter-flavored salt" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup sweet paprika" }, { "line_type": "ul", "section": "Ingredients", "text": "4 bay leaves, torn" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tbsp celery seed" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tbsp dehydrated lemon peel" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp dehydrated lime peel" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp dried rosemary" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tbsp dried thyme" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tbsp dried oregano" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup smoked paprika" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp freshly ground cinnamon" }, { "line_type": "ol", "section": "Procedure", "text": "Pulse everything in a spice grinder until relatively smooth. If your spice grinder doubles as your coffee grinder, make sure you pulse some rice after." }, { "line_type": "ol", "section": "Procedure", "text": "Keep in an airtight container with a shaker lid for up to 1 year." } ], "title": "Seafood Seasoning", "url": "https://en.wikibooks.org/wiki/Cookbook:Seafood_Seasoning" }

{ "infobox": { "category": "/wiki/Category:Chicken_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "2 ea. (12–16 oz) boneless skinless chicken breasts" }, { "line_type": "ul", "section": "Ingredients", "text": "⅓ cup brandy" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup heavy cream" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Freshly-ground black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Olive oil" }, { "line_type": "ol", "section": "Procedure", "text": "Brush chicken with olive oil on both sides. Season both sides liberally with salt and freshly ground black pepper. Set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Heat a 10-inch cast iron skillet over high heat. Add chicken breasts and cook until well browned on both sides." }, { "line_type": "ol", "section": "Procedure", "text": "Insert a probe thermometer into one of the chicken pieces. Place pan in the middle of a 375°F oven until internal temperature reaches 165°F." }, { "line_type": "ol", "section": "Procedure", "text": "Remove chicken from pan and keep warm." }, { "line_type": "ol", "section": "Procedure", "text": "Place pan back on high heat. Turn off heat and deglaze pan with brandy. Carefully ignite and shake pan until flames die." }, { "line_type": "ol", "section": "Procedure", "text": "Bring to a boil over high heat and cook until liquid has reduced by ⅔." }, { "line_type": "ol", "section": "Procedure", "text": "Whisk in cream and bring to a boil. Cook 8–10 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Add chicken breasts and toss to coat. Serve warm." } ], "title": "Seared Chicken Breast with Brandy Cream Sauce", "url": "https://en.wikibooks.org/wiki/Cookbook:Seared_Chicken_Breast_with_Brandy_Cream_Sauce" }

{ "infobox": { "category": "/wiki/Category:Duck_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "The acidic, fruity flavor of Pinot Noir perfectly matches the fatty, slightly gamey taste of the duck." }, { "line_type": "ul", "section": "Ingredients", "text": "4 ea. (28 oz) boneless duck breasts" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Freshly-ground black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "1 ½ cups Pinot Noir wine" }, { "line_type": "ul", "section": "Ingredients", "text": "1 shallot, very finely minced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp olive oil" }, { "line_type": "ol", "section": "Procedure", "text": "Score skin of duck in a diamond pattern, being careful not to cut into the meat. Sprinkle on both sides liberally with salt and freshly ground black pepper." }, { "line_type": "ol", "section": "Procedure", "text": "Heat a large stainless steel skillet over medium high heat. Add 2 duck breasts, skin side down, and cook until skin is golden brown, about 10 minutes. Flip and cook 3 minutes. Move to a greased roasting pan and repeat with remaining duck." }, { "line_type": "ol", "section": "Procedure", "text": "Bake at 400°F for 12 minutes for medium rare. Remove and keep warm." }, { "line_type": "ol", "section": "Procedure", "text": "Pour most of the fat out, leaving 2 tbsp. Place pan back on medium high heat, add shallot, and sauté until translucent. Deglaze pan with wine and ignite carefully with a firestick, if desired. If you ignited it, wait until flames die before continuing. Bring to a boil." }, { "line_type": "ol", "section": "Procedure", "text": "Cook wine until reduced by ⅔. Slice duck on the bias and drizzle with sauce. Serve immediately." } ], "title": "Seared Duck Breast with Pinot Noir Reduction", "url": "https://en.wikibooks.org/wiki/Cookbook:Seared_Duck_Breast_with_Pinot_Noir_Reduction" }

{ "infobox": { "category": "/wiki/Category:Bread_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "Slices of bread (3 per person)" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tablespoons butter" }, { "line_type": "ul", "section": "Ingredients", "text": "3 shakes garlic powder" }, { "line_type": "ul", "section": "Ingredients", "text": "3 shakes ground oregano leaves" }, { "line_type": "ol", "section": "Procedure", "text": "Remove crusts from bread, and add other ingredients onto a microwave safe plate." }, { "line_type": "ol", "section": "Procedure", "text": "Make each slice of bread into ball, and lay on same plate." }, { "line_type": "ol", "section": "Procedure", "text": "Microwave plate for 25 seconds, wait 30 seconds, and serve." } ], "title": "Seasoned Bread and Butter Balls", "url": "https://en.wikibooks.org/wiki/Cookbook:Seasoned_Bread_and_Butter_Balls" }

{ "infobox": { "category": "/wiki/Category:Spice_mix_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Use this in place of regular black pepper for a burst of flavor. It's also great as a steak rub or blackening seasoning." }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup black peppercorns" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup whole coriander seeds" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup rock salt" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp granulated garlic" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp dried minced onion" }, { "line_type": "ul", "section": "Ingredients", "text": "4 sugar cubes" }, { "line_type": "ol", "section": "Procedure", "text": "Combine everything, and put it in your pepper mill." }, { "line_type": "ol", "section": "Procedure", "text": "Use like you would ordinary pepper." } ], "title": "Seasoned Pepper", "url": "https://en.wikibooks.org/wiki/Cookbook:Seasoned_Pepper" }

{ "infobox": { "category": "/wiki/Category:Spice_mix_recipes", "difficulty": 1, "servings": null, "time": "2 minutes" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 cup (300 g/11 oz) salt" }, { "line_type": "ul", "section": "Ingredients", "text": "⅓ cup (50 g/1.8 oz) garlic powder" }, { "line_type": "ul", "section": "Ingredients", "text": "⅓ cup (50 g/1.8 oz) paprika" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup (30 g/1.1 oz) celery seed" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup (30 g/1.1 oz) dehydrated lemon peel" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tbsp dried rosemary" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tbsp dried parsley" }, { "line_type": "ol", "section": "Procedure", "text": "Combine all ingredients in an airtight container. Stored in a cool dark place, this will keep indefinitely." } ], "title": "Seasoned Salt I", "url": "https://en.wikibooks.org/wiki/Cookbook:Seasoned_Salt_I" }

{ "infobox": { "category": "/wiki/Category:Spice_mix_recipes", "difficulty": 1, "servings": null, "time": "2 minutes" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "¼ cup (75 g/2.6 oz) salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp ground black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp ground paprika" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp dry mustard" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp dried oregano" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp dehydrated garlic (minced or powdered)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 dehydrated onion (minced or powdered)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp celery seed" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp parsley" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp each of however many of the following you have on hand:\nThyme\nPowdered turmeric\nCumin powder\nMarjoram\nGround red cayenne pepper\nCrushed or ground rosemary" }, { "line_type": "ul", "section": "Ingredients", "text": "Thyme" }, { "line_type": "ul", "section": "Ingredients", "text": "Powdered turmeric" }, { "line_type": "ul", "section": "Ingredients", "text": "Cumin powder" }, { "line_type": "ul", "section": "Ingredients", "text": "Marjoram" }, { "line_type": "ul", "section": "Ingredients", "text": "Ground red cayenne pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Crushed or ground rosemary" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ tsp each of however many of the following you have on hand:\nGround white pepper\nChili powder\nCurry powder\nPowdered coriander\nDill weed\nCrushed or ground caraway\nAsoefetida\nSugar\nPowdered soup bouillon" }, { "line_type": "ul", "section": "Ingredients", "text": "Ground white pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Chili powder" }, { "line_type": "ul", "section": "Ingredients", "text": "Curry powder" }, { "line_type": "ul", "section": "Ingredients", "text": "Powdered coriander" }, { "line_type": "ul", "section": "Ingredients", "text": "Dill weed" }, { "line_type": "ul", "section": "Ingredients", "text": "Crushed or ground caraway" }, { "line_type": "ul", "section": "Ingredients", "text": "Asoefetida" }, { "line_type": "ul", "section": "Ingredients", "text": "Sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "Powdered soup bouillon" }, { "line_type": "ol", "section": "Procedure", "text": "Mix all ingredients and store in an airtight jar." } ], "title": "Seasoned Salt II", "url": "https://en.wikibooks.org/wiki/Cookbook:Seasoned_Salt_II" }

{ "infobox": { "category": "/wiki/Category:Salad_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Originally posted to Foodista by user Leah Rodrigues. Foodista recipes are released under a CC-BY license." }, { "line_type": "ul", "section": "Ingredients", "text": "1 ounce assorted dried seaweed or wakame" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup minced shallot, scallion or red onion" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp soy sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp rice vinegar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp mirin (or sugar)" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tbsp dark sesame oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pinch cayenne salt, if necessary" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp toasted sesame seeds" }, { "line_type": "ol", "section": "Preparation", "text": "Rinse the seaweed and soak until it has increased 10 times in size, about 5 minutes. Gently squeeze to remove excess water." }, { "line_type": "ol", "section": "Preparation", "text": "Remove any hard bits of seaweed and chop the rest. Put pieces in a bowl." }, { "line_type": "ol", "section": "Preparation", "text": "Toss with the shallot, soy sauce, vinegar, mirin (or sugar), sesame oil, cayenne, and salt (if necessary). Taste and add seasonings as needed." }, { "line_type": "ol", "section": "Preparation", "text": "Garnish with sesame seeds." } ], "title": "Seaweed Salad", "url": "https://en.wikibooks.org/wiki/Cookbook:Seaweed_Salad" }

{ "infobox": { "category": "/wiki/Category:Main_course_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Sega wat is a flavorful and spicy Ethiopian beef stew that is a favorite in Ethiopian cuisine. Made with tender beef, aromatic spices, and a rich tomato-based sauce, it is known for its robust flavors and warming qualities. It is traditionally served with injera, the Ethiopian flatbread." }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "2 large onions, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "4 cloves of garlic, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "750 grams (1.5 lbs) beef, cubed" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons berbere spice blend" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon tomato paste" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon ground paprika" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon ground cumin" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon ground turmeric" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon salt, or to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ teaspoon black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups beef broth or water" }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh parsley or cilantro, chopped, for garnish" }, { "line_type": "ul", "section": "Equipment", "text": "Large pot or Dutch oven" }, { "line_type": "ul", "section": "Equipment", "text": "Wooden spoon or spatula" }, { "line_type": "ul", "section": "Equipment", "text": "Cutting board" }, { "line_type": "ul", "section": "Equipment", "text": "Chef's knife" }, { "line_type": "ol", "section": "Procedure", "text": "Heat the olive oil in a large pot or Dutch oven over medium heat." }, { "line_type": "ol", "section": "Procedure", "text": "Add the chopped onions to the pot and sauté until they become translucent and slightly browned." }, { "line_type": "ol", "section": "Procedure", "text": "Add the minced garlic to the pot and sauté for an additional minute until fragrant." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the berbere spice blend, tomato paste, ground paprika, ground cumin, ground turmeric, salt, and black pepper. Mix well to combine the spices with the onions and garlic." }, { "line_type": "ol", "section": "Procedure", "text": "Add the beef to the pot and stir to coat it with the spice mixture. Cook the beef for a few minutes until it is browned on all sides." }, { "line_type": "ol", "section": "Procedure", "text": "Pour in the beef broth or water, ensuring that the beef is fully submerged in the liquid. Bring the mixture to a boil." }, { "line_type": "ol", "section": "Procedure", "text": "Reduce the heat to low, cover the pot, and simmer for about 1.5–2 hours, or until the beef is tender and the flavors have melded together. Stir occasionally and add more liquid if needed to maintain the desired consistency." }, { "line_type": "ol", "section": "Procedure", "text": "Taste the stew and adjust the seasoning with salt and pepper if needed." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the pot from the heat and let rest for a few minutes before serving." }, { "line_type": "ol", "section": "Procedure", "text": "Garnish with fresh chopped parsley or cilantro. Serve hot with injera or bread, and savor the bold and spicy flavors of this traditional Ethiopian beef stew." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "For the best results, choose beef cuts that are suitable for slow cooking, such as chuck roast or stewing beef. These cuts become tender and flavorful when cooked slowly." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Adjust the spiciness of the stew by adding more or less berbere spice blend according to your taste preferences." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Take the time to brown the beef before adding the liquid. This step adds depth of flavor to the stew." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Sega wat tastes even better the next day as the flavors have more time to develop. Consider making it in advance and reheating it before serving." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You can add vegetables like carrots, potatoes, or bell peppers to the stew for additional flavor and texture." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Experiment with different types of meat, such as lamb or chicken, for a variation in flavors." } ], "title": "Sega Wat (Spicy Ethiopian Beef Stew)", "url": "https://en.wikibooks.org/wiki/Cookbook:Sega_Wat_(Spicy_Ethiopian_Beef_Stew)" }

{ "infobox": { "category": "/wiki/Category:Vegetarian_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "A fresh seitan sausage is similar to a bratwurst. Gluten inflates in a hot pan but deflates nearly as quickly when it cools down. The cooled down sausage may look somewhat flat but tastes as well as the spices you used (gluten is almost without taste). With sausage spices, especially curry you can create a vegetarian bratwurst or currywurst that few unaware meat eaters would suspect to be vegetarian." }, { "line_type": "ul", "section": "Ingredients", "text": "1 ¼ cup water" }, { "line_type": "ul", "section": "Ingredients", "text": "Soy sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup gluten (see seitan for how to get gluten from wheat flour)" }, { "line_type": "ul", "section": "Ingredients", "text": "Additional spices, e.g., coriander, cardamom, thyme and oregano" }, { "line_type": "ul", "section": "Ingredients", "text": "Tofu (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Vegetable oil" }, { "line_type": "ol", "section": "Procedure", "text": "Mix soy sauce with the water." }, { "line_type": "ol", "section": "Procedure", "text": "Mix solid ingredients (e.g. spices) with the flour. It is much easier to mix solid and liquid ingredients separately than adding ingredients to the gluten dough later, as it is very rubbery and sticky." }, { "line_type": "ol", "section": "Procedure", "text": "Combine the wet and dry ingredient mixtures. Add the tofu, and knead the dough until it is well combined. Allow it to rest for 10 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Roll the dough into sausages and fry them in a pan. An oiled non-stick pan is recommended. To form round sausages you have to turn them on all sides and squeeze from both sides with two spatulas." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "To fry the sausages on a grill they must be cooked first in order to make the gluten dough less rubbery." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The gluten inflates but is also bit runny." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "For an original currywurst you add ketchup and sprinkle curry on the sausage." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If the sausages aren't eaten fresh they deflate a lot but still taste good." }, { "line_type": "ul", "section": "See also", "text": "Vegan Paprika Bratwurst" }, { "line_type": "ul", "section": "See also", "text": "Falafel Seitan Bratwurst" } ], "title": "Seitan Bratwurst", "url": "https://en.wikibooks.org/wiki/Cookbook:Seitan_Bratwurst" }

{ "infobox": { "category": "/wiki/Category:Vegetarian_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Seitan burgers have a consistency similar to that of fillet and are easy to cover with breading. For the breading, the usual spices for meat can be used." }, { "line_type": "ul", "section": "Ingredients", "text": "1¼ cup water" }, { "line_type": "ul", "section": "Ingredients", "text": "Soy sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup gluten flour (see seitan for how to gain gluten from wheat flour)" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Spices (e.g. garlic powder, optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Onions (optional), chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Breadcrumbs" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Cumin" }, { "line_type": "ul", "section": "Ingredients", "text": "Oregano" }, { "line_type": "ul", "section": "Ingredients", "text": "Savory" }, { "line_type": "ol", "section": "Procedure", "text": "Combine water and soy sauce." }, { "line_type": "ol", "section": "Procedure", "text": "Combine gluten, salt, and spices." }, { "line_type": "ol", "section": "Procedure", "text": "Combine the water and gluten mixtures. Knead until smooth." }, { "line_type": "ol", "section": "Procedure", "text": "If using, knead in chopped onions." }, { "line_type": "ol", "section": "Procedure", "text": "Shape the seitan dough into patties." }, { "line_type": "ol", "section": "Procedure", "text": "Combine all the ingredients for the breading, and use it to coat the patties on all sides." }, { "line_type": "ol", "section": "Procedure", "text": "Fry the patties in an oiled pan. Don't use too much oil but enough to let the breading pick up some oil on both sides." } ], "title": "Seitan Burger", "url": "https://en.wikibooks.org/wiki/Cookbook:Seitan_Burger" }

{ "infobox": { "category": null, "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Self-rising flour (sometimes called self-raising flour) is all-purpose flour that has a leavening agent such as baking soda or baking powder already blended in. Self-rising flour is not typically used by professional bakers, but it can be useful in the home and is often sold in supermarkets." }, { "line_type": "ul", "section": "Ingredients", "text": "220 g (1 cup) flour" }, { "line_type": "ul", "section": "Ingredients", "text": "1½ tsp baking powder" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp salt" }, { "line_type": "ol", "section": "Procedure", "text": "Mix all ingredients to combine." }, { "line_type": "ol", "section": "Procedure", "text": "Store in an air-tight container in a cool, dry environment." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If you are substituting self-rising flour for all-purpose flour in a recipe, be sure to reduce the salt in the recipe since the self-rising blend already contains it." } ], "title": "Self-rising Flour", "url": "https://en.wikibooks.org/wiki/Cookbook:Self-rising_Flour" }

{ "infobox": { "category": "/wiki/Category:Dumpling_recipes", "difficulty": 2, "servings": "4", "time": "Prep: 20 minutesCooking: 20 minutes" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "5 tbsp oil" }, { "line_type": "ul", "section": "Ingredients", "text": "2 onions, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "10 white bread rolls, cut into small cubes" }, { "line_type": "ul", "section": "Ingredients", "text": "4 eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "~3 cups milk" }, { "line_type": "ul", "section": "Ingredients", "text": "1 bunch of parsley, washed and chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "~7 tbsp flour" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pinch white pepper" }, { "line_type": "ol", "section": "Procedure", "text": "Heat the oil in a skillet. Add the diced onions, and sauté until translucent. Remove from the heat." }, { "line_type": "ol", "section": "Procedure", "text": "Combine the bread cubes and the cooked onions." }, { "line_type": "ol", "section": "Procedure", "text": "Mix the eggs with the milk, and pour it over the bread and the onions. Mix to make a dough." }, { "line_type": "ol", "section": "Procedure", "text": "Mix the parsley and flour into the dough. Season with salt and pepper." }, { "line_type": "ol", "section": "Procedure", "text": "Form balls of the dough about the size of tennis balls." }, { "line_type": "ol", "section": "Procedure", "text": "Boil the knoedel in salted water. After about 2 minutes, turn the temperature down to a lower setting and let them boil for another 10–15 minutes." } ], "title": "Semmelknoedel (Bavarian Bread Dumplings)", "url": "https://en.wikibooks.org/wiki/Cookbook:Semmelknoedel_(Bavarian_Bread_Dumplings)" }

{ "infobox": { "category": "/wiki/Category:Swallow_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Semo, also called semolina fufu, is a Nigerian swallow eaten with various soups, such as egusi soup, okro soup, efọ̀ riro, and Nigerian èfirin soup. It is nutritious and starchy." }, { "line_type": "ul", "section": "Ingredients", "text": "Water" }, { "line_type": "ul", "section": "Ingredients", "text": "Semolina flour" }, { "line_type": "ol", "section": "Procedure", "text": "Boil water in a pot." }, { "line_type": "ol", "section": "Procedure", "text": "Gradually mix the semolina flour into the boiling water, stirring with a spatula until it forms a smooth and lump-free dough. Stop adding semolina flour when you can no longer stir easily." }, { "line_type": "ol", "section": "Procedure", "text": "Stir the semolina mixture vigorously to eliminate any lumps." }, { "line_type": "ol", "section": "Procedure", "text": "Once you have a smooth mixture, add a small amount of water to bring it to the desired consistency. Cover the pot, and cook for about 3 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with your soup of choice." } ], "title": "Semo (Nigerian Cooked Semolina)", "url": "https://en.wikibooks.org/wiki/Cookbook:Semo_(Nigerian_Cooked_Semolina)" }

{ "infobox": { "category": "/wiki/Category:Bread_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Semolina bread is made with semolina flour in addition to regular bread flour. This recipe tops the loaf with sesame seeds." }, { "line_type": "ul", "section": "Ingredients", "text": "Active dry or fresh yeast" }, { "line_type": "ul", "section": "Ingredients", "text": "Warm water" }, { "line_type": "ul", "section": "Ingredients", "text": "Vegetable oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pinch of salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Bread flour" }, { "line_type": "ul", "section": "Ingredients", "text": "Semolina flour" }, { "line_type": "ul", "section": "Ingredients", "text": "Eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "Sesame seeds" }, { "line_type": "ul", "section": "Equipment", "text": "Medium-sized bowl" }, { "line_type": "ul", "section": "Equipment", "text": "Whisk" }, { "line_type": "ul", "section": "Equipment", "text": "Oven" }, { "line_type": "ul", "section": "Equipment", "text": "Knife" }, { "line_type": "ul", "section": "Equipment", "text": "Baking stone/pizza stone" }, { "line_type": "ul", "section": "Equipment", "text": "Parchment paper" }, { "line_type": "ul", "section": "Equipment", "text": "Wire rack" }, { "line_type": "ol", "section": "Procedure", "text": "Combine the yeast and warm water in a medium-sized mixing basin. Allow to sit for 10 minutes after whisking everything together. The margins of the yeast should be frothy." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the oil and salt until fully combined. Combine the semolina flour and bread flour in a mixing bowl, then mix the flours into the liquid. Stir until everything is well blended. The dough will be slightly sticky and soft. Cover, and set aside for 20 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Knead the dough for a few minutes until smooth. Place the dough in an oiled basin and turn it to coat it in oil. Allow the dough to rise for 1 hour at room temperature, or until a finger carefully inserted into the top of the dough makes an indentation that does not bounce back. This indicates that it has been thoroughly proofed." }, { "line_type": "ol", "section": "Procedure", "text": "To shape the dough, roll it out into a rough rectangle on a lightly floured surface, this time with the long edge facing you. Roll into a tight log, squeezing the ends together to seal. Turn the loaf over and gently roll it back and forth until it is the size you want. Carry on with the second and following loaves in the same manner. Place loaves side by side on a parchment-lined baking sheet that has been turned upside down. Cover and set aside for 30 minutes to rise with the seam side up while you preheat the oven." }, { "line_type": "ol", "section": "Procedure", "text": "Place a baking stone or pizza stone on the middle shelf of the oven and an empty baking dish on the bottom shelf for best results. If you don't have a pizza stone, bake the loaves on a parchment-lined baking sheet that has been turned upside down. Preheat the oven to 475°F for 30 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "To make the egg wash, lightly mix the egg and water together. Brush the egg wash over the tops of the loaves, then sprinkle with sesame seeds. Using a sharp knife or blade, scribe or mark each loaf with three slashes." }, { "line_type": "ol", "section": "Procedure", "text": "Bake 1 or 2 loaves at a time, depending on the size of your baking stone. Slide the parchment paper and loaves onto the pizza stone in the preheated oven gently and carefully. Pour 1 cup of water into the baking pan resting on the shelf beneath the pizza stone and rapidly close the oven door to keep the steam within. Bake for 20–25 minutes, or until golden brown on top and internal temperature reaches 200°F; baking time will vary depending on your oven, so check the loaves frequently." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from the oven and cool for at least 1 hour on a wire rack before slicing." } ], "title": "Semolina Bread", "url": "https://en.wikibooks.org/wiki/Cookbook:Semolina_Bread" }

{ "infobox": { "category": "/wiki/Category:Semolina_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "Semolina" }, { "line_type": "ul", "section": "Ingredients", "text": "Oat flakes" }, { "line_type": "ul", "section": "Ingredients", "text": "Onions" }, { "line_type": "ul", "section": "Ingredients", "text": "Maize (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Paprika (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Breadcrumbs" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Cumin (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Oregano (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Savory (optional)" }, { "line_type": "ol", "section": "Procedure", "text": "Mix semolina with oat flakes at a weight ratio of 4:1." }, { "line_type": "ol", "section": "Procedure", "text": "Add water and stir until you get a viscous dough." }, { "line_type": "ol", "section": "Procedure", "text": "Cut onions into pieces and fry them with some oil. Add maize and paprika to taste when the onions turn glassy. Mix into the dough." }, { "line_type": "ol", "section": "Procedure", "text": "Shape the dough into patties." }, { "line_type": "ol", "section": "Procedure", "text": "Combine breadcrumbs, salt, pepper, cumin, oregano, and savory to make the breading mixture." }, { "line_type": "ol", "section": "Procedure", "text": "Spread the breading mixture on a plate. Press the patties into the breading, coating them on both sides. Shake off excess breading." }, { "line_type": "ol", "section": "Procedure", "text": "Fry the patties in a hot, oiled pan, flattening them with a spatula to sear well. If you use too much oil the patties will be soaked in fat; if you use too little the breading mix will not be fried. It's probably best to add a little bit of oil and then shuffle the patties around in the pan. The patties very quickly become robust enough so you can easily pick them up and turn them with a spatula to see if the other side had enough oil." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Adding 5–10% cornstarch by weight makes the patties looser." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You can mix semolina and oat flakes 1:1, which makes the patties more compact." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Adding gluten (or seitan mix) makes the patties tougher, without making them more compact." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Without breading, the patties require less oil." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You can add spices to the patty dough, but most spices should go into the breading mix." }, { "line_type": "ul", "section": "See also", "text": "Hamburger" } ], "title": "Semolina Burger", "url": "https://en.wikibooks.org/wiki/Cookbook:Semolina_Burger" }

{ "infobox": { "category": "/wiki/Category:Italian_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": "1 qt stock" }, { "line_type": "ul", "section": "Ingredients", "text": "3 oz semolina" }, { "line_type": "ul", "section": "Ingredients", "text": "Parmesan, grated" }, { "line_type": "ol", "section": "Procedure", "text": "Bring the stock to a boil in a saucepan." }, { "line_type": "ol", "section": "Procedure", "text": "Add semolina very gradually, stirring to keep it from getting lumpy." }, { "line_type": "ol", "section": "Procedure", "text": "Cook until the semolina is soft." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with grated Parmesan." } ], "title": "Semolina Minestrone", "url": "https://en.wikibooks.org/wiki/Cookbook:Semolina_Minestrone" }

{ "infobox": { "category": "/wiki/Category:Dessert_recipes", "difficulty": 2, "servings": "4", "time": "30 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Semolina pudding is a simple but tasty dessert that can be prepared quickly with just a few ingredients." }, { "line_type": "ul", "section": "Ingredients", "text": "1 liter of milk" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pinch of salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Grated lemon zest" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pinch ground cinnamon" }, { "line_type": "ul", "section": "Ingredients", "text": "125 g (¼ liter) of soft wheat semolina flour" }, { "line_type": "ul", "section": "Ingredients", "text": "100 g of white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 packet of vanilla sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "30 g of butter or 1 tbsp of nutty-tasting cold-pressed cooking oil (hazelnut oil, walnut oil, poppy seed oil, rapeseed oil)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 egg yolk" }, { "line_type": "ul", "section": "Ingredients", "text": "1 egg white, whipped to soft peaks" }, { "line_type": "ol", "section": "Procedure", "text": "Bring the milk, salt, lemon zest, and grated cinnamon to a boil in a large saucepan." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the semolina. Cook over low heat, stirring constantly, until the swollen (this happens very quickly)." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the sugar, vanilla sugar, and butter." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the porridge from the heat." }, { "line_type": "ol", "section": "Procedure", "text": "If desired, stir in whisked egg yolk and/or fold in whipped egg whites." }, { "line_type": "ol", "section": "Procedure", "text": "Serve." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The sugar can be partially replaced by another sweetener or omitted entirely." } ], "title": "Semolina Pudding", "url": "https://en.wikibooks.org/wiki/Cookbook:Semolina_Pudding" }

{ "infobox": { "category": "/wiki/Category:Soup_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Kandia soup is a popular Senegalese okra soup. It can be served with souloukhou, a peanut butter sauce." }, { "line_type": "ul", "section": "Ingredients", "text": "Okra, washed and sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "Fish" }, { "line_type": "ul", "section": "Ingredients", "text": "Beef" }, { "line_type": "ul", "section": "Ingredients", "text": "Onions, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Garlic, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Stock cubes" }, { "line_type": "ul", "section": "Ingredients", "text": "Palm oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Chile pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Cooked white rice" }, { "line_type": "ul", "section": "Equipment", "text": "Bowl" }, { "line_type": "ul", "section": "Equipment", "text": "Pot" }, { "line_type": "ul", "section": "Equipment", "text": "Stovetop" }, { "line_type": "ul", "section": "Equipment", "text": "Knife" }, { "line_type": "ul", "section": "Equipment", "text": "Plate and spoon for serving" }, { "line_type": "ol", "section": "Procedures", "text": "Place the okra in a bowl with a lot of water. Swish around in the water to remove the stickiness, then drain the okra." }, { "line_type": "ol", "section": "Procedures", "text": "Wash the fish and cut into 3 pieces." }, { "line_type": "ol", "section": "Procedures", "text": "Bring water to a boil in a pot. Add the beef, fish, and okra, and allow to cook for 15 minutes" }, { "line_type": "ol", "section": "Procedures", "text": "Remove the fish and beef from the pot. Cut the beef into small pieces, and return to the pot." }, { "line_type": "ol", "section": "Procedures", "text": "Add onion, garlic, pepper, salt, stock cubes, palm oil, and chili pepper to the pot. Mix well, and cook for 15 minutes." }, { "line_type": "ol", "section": "Procedures", "text": "Add the fish back into the pot, and cook for another 10 minutes" }, { "line_type": "ol", "section": "Procedures", "text": "Serve hot with rice." } ], "title": "Senegalese Okra Soup", "url": "https://en.wikibooks.org/wiki/Cookbook:Senegalese_Okra_Soup" }

{ "infobox": { "category": "/wiki/Category:Bread_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "350 g (about ¾ lb) white flour" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "30 g fresh yeast" }, { "line_type": "ul", "section": "Ingredients", "text": "Warm (not hot) milk" }, { "line_type": "ul", "section": "Ingredients", "text": "8 oz warm water" }, { "line_type": "ol", "section": "Procedure", "text": "Mix sugar, salt, and yeast into a little warm milk. Let stand for a few minutes until foamy." }, { "line_type": "ol", "section": "Procedure", "text": "Mix the yeast mixture into the flour." }, { "line_type": "ol", "section": "Procedure", "text": "Add the warm water, and knead the dough until it doesn't stick to your fingers." }, { "line_type": "ol", "section": "Procedure", "text": "Cover dough with a cloth, and put it in warm place (for instance near a heater) until doubled in size." }, { "line_type": "ol", "section": "Procedure", "text": "Knead the dough again, and let rest until it doubles again." }, { "line_type": "ol", "section": "Procedure", "text": "Knead it some more, and sprinkle with some flour." }, { "line_type": "ol", "section": "Procedure", "text": "Put the dough in the greased pan in which you plan to bake it, spreading it out until it's about ½ inch thick. Let rest for about half an hour." }, { "line_type": "ol", "section": "Procedure", "text": "Bake in a 400–420°F oven until golden an inserted toothpick comes out clean." } ], "title": "Serbian Flatbread (Lepinja)", "url": "https://en.wikibooks.org/wiki/Cookbook:Serbian_Flatbread_(Lepinja)" }

{ "infobox": { "category": "/wiki/Category:Salad_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "Boneless chicken breast or thigh" }, { "line_type": "ul", "section": "Ingredients", "text": "Soy sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "Ginger" }, { "line_type": "ul", "section": "Ingredients", "text": "Brown sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "Garlic, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "Mayonnaise" }, { "line_type": "ul", "section": "Ingredients", "text": "Sesame oil" }, { "line_type": "ul", "section": "Ingredients", "text": "White sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh ginger, grated" }, { "line_type": "ul", "section": "Ingredients", "text": "Sesame seeds" }, { "line_type": "ul", "section": "Ingredients", "text": "Green cabbage, shredded" }, { "line_type": "ul", "section": "Ingredients", "text": "Carrot, shredded" }, { "line_type": "ul", "section": "Ingredients", "text": "Crispy fried noodles" }, { "line_type": "ul", "section": "Equipment", "text": "Frying pan" }, { "line_type": "ul", "section": "Equipment", "text": "Grill" }, { "line_type": "ul", "section": "Equipment", "text": "Knife" }, { "line_type": "ul", "section": "Equipment", "text": "Stovetop" }, { "line_type": "ul", "section": "Equipment", "text": "Bowl" }, { "line_type": "ol", "section": "Procedure", "text": "Put the chicken in a bowl. Add the soy sauce, garlic, brown sugar, and ginger. Cover the bowl with plastic wrap and refrigerate for 8 hours." }, { "line_type": "ol", "section": "Procedure", "text": "Combine the mayonnaise, sesame oil, white sugar, and ginger to make the dressing. Set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Oil the grill. Remove the refrigerated chicken from the marinade, and drain away excess marinade. Put the chicken on the grill, and grill until cooked through (about 10 minutes)." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the chicken from the grill and cool. Cut it into bite-sized pieces." }, { "line_type": "ol", "section": "Procedure", "text": "Toast the sesame seeds in a dry pan, shaking the pan to prevent burning, until they are fragrant (2–3 minutes). Quickly remove the seeds from the pan, and set them aside." }, { "line_type": "ol", "section": "Procedure", "text": "Combine the shredded cabbage, carrots, cooked chicken, and toasted sesame seeds. Add the dressing, and toss to combine." }, { "line_type": "ol", "section": "Procedure", "text": "Top the salad with crispy fried noodles, and serve." } ], "title": "Sesame Chicken Salad", "url": "https://en.wikibooks.org/wiki/Cookbook:Sesame_Chicken_Salad" }

{ "infobox": { "category": "/wiki/Category:Marinade_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "You can use this as a sauce or a marinade for either pork or shortribs." }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup soy sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup dark brown sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tsp sesame oil" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp toasted sesame seeds" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tbsp minced fresh ginger" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp minced garlic" }, { "line_type": "ol", "section": "Procedure", "text": "Give everything a big shake in an 8-ounce mason jar until smooth." }, { "line_type": "ol", "section": "Procedure", "text": "Refrigerate for up to two weeks." } ], "title": "Sesame Ginger Marinade", "url": "https://en.wikibooks.org/wiki/Cookbook:Sesame_Ginger_Marinade" }

{ "infobox": { "category": "/wiki/Category:Beverage_recipes", "difficulty": 2, "servings": "1–2", "time": "15 minutes" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "½ cup tahini" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp maple syrup or other vegan sweetener" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp salt or soy sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups water" }, { "line_type": "ol", "section": "Procedure", "text": "Roughly combine ingredients." }, { "line_type": "ol", "section": "Procedure", "text": "Process with a blender until smooth." }, { "line_type": "ol", "section": "Procedure", "text": "Chill for several hours." }, { "line_type": "ol", "section": "Procedure", "text": "Stir before serving." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "This will keep in the refrigerator 4–5 days" } ], "title": "Sesame Milk", "url": "https://en.wikibooks.org/wiki/Cookbook:Sesame_Milk" }

{ "infobox": { "category": "/wiki/Category:Noodle_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "From the original recipe contributor:" }, { "line_type": "blockquote", "section": null, "text": "\"The salad recipe reminds me of those quiet and peaceful Sunday brunches at the local corner bakery and is an attempt to duplicate the bakery's original, secret recipe.\"" }, { "line_type": "ul", "section": "Ingredients", "text": "16 oz (1 lb) angel hair pasta" }, { "line_type": "ul", "section": "Ingredients", "text": "⅛ cup sesame oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Olive oil, if needed" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp table salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup or more finely-chopped fresh cilantro" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup chopped fresh scallions" }, { "line_type": "ul", "section": "Ingredients", "text": "1 ½ cups thinly-sliced fresh carrots" }, { "line_type": "ol", "section": "Procedure", "text": "Cook angel hair pasta according to package instructions, then drain." }, { "line_type": "ol", "section": "Procedure", "text": "Add sesame oil, olive oil, and salt (to taste) to drained pasta" }, { "line_type": "ol", "section": "Procedure", "text": "Toss in cilantro, scallions, and carrots." }, { "line_type": "ol", "section": "Procedure", "text": "Chill before serving." } ], "title": "Sesame Noodle Salad", "url": "https://en.wikibooks.org/wiki/Cookbook:Sesame_Noodle_Salad" }

{ "infobox": { "category": "/wiki/Category:Shrimp_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "20 fresh uncooked large shrimp" }, { "line_type": "ul", "section": "Ingredients", "text": "4 eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "2 ½ tbsp cornstarch" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pinch pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "3 slices (or more as needed) sandwich bread" }, { "line_type": "ul", "section": "Ingredients", "text": "1 green onion, finely-chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "4 tbsp sesame seeds" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tbsp vegetable oil" }, { "line_type": "ol", "section": "Procedure", "text": "Remove shells and tails from shrimp. Remove back veins from shrimp. Cut down back of shrimp with sharp knife. Chop shrimp into a very small dice." }, { "line_type": "ol", "section": "Procedure", "text": "Beat 1 egg, cornstarch, salt, pepper, and finely-chopped green onions in a small bowl until blended." }, { "line_type": "ol", "section": "Procedure", "text": "Add shrimp to egg mixture, and toss until shrimp are completely coated." }, { "line_type": "ol", "section": "Procedure", "text": "Remove crusts from bread. Cut each slice into quarters." }, { "line_type": "ol", "section": "Procedure", "text": "Place one spoonful of shrimp mixture on each piece of bread. Gently press to adhere to bread." }, { "line_type": "ol", "section": "Procedure", "text": "Brush or rub small amount of egg mixture over each shrimp toast." }, { "line_type": "ol", "section": "Procedure", "text": "Dip moist side into the sesame seeds spread out on a plate." }, { "line_type": "ol", "section": "Procedure", "text": "Heat oil in skillet over medium-high heat until it reaches 375°F (190°C)." }, { "line_type": "ol", "section": "Procedure", "text": "Fry 3–4 shrimp toast pieces at a time in the hot oil until golden, 1–2 minutes on each side. Drain on absorbent paper." } ], "title": "Sesame Shrimp Toast", "url": "https://en.wikibooks.org/wiki/Cookbook:Sesame_Shrimp_Toast" }

{ "infobox": { "category": "/wiki/Category:Cameroonian_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Sese plantains is a delicious and popular meal eaten in Cameroon. It is very easy to prepare." }, { "line_type": "ul", "section": "Ingredients", "text": "3 pounds goat meat or beef" }, { "line_type": "ul", "section": "Ingredients", "text": "2 medium-size onions, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "5 pounds unripe plantains" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup ground crayfish" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup red palm oil" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons chicken-flavour bouillon cube or powder" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon powdered cayenne pepper (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 bunch of fresh kale leaves, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper to taste" }, { "line_type": "ol", "section": "Procedure", "text": "Cut the ends off the plantains. Make a shallow slit through the length of the peel, and remove it." }, { "line_type": "ol", "section": "Procedure", "text": "Slice the plantains into thick rounds." }, { "line_type": "ol", "section": "Procedure", "text": "Boil the meat in a saucepan with salt, cayenne pepper, half the onions, and bouillon cubes until tender." }, { "line_type": "ol", "section": "Procedure", "text": "Add the plantain, crayfish, red oil, and remaining onions. Simmer for about 15–20 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the kale, and cook for an additional 8 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from the heat and serve warm." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If you want to speed the cooking process, you can use a pressure cooker." } ], "title": "Sese Plaintains (Cameroonian Plantain Stew)", "url": "https://en.wikibooks.org/wiki/Cookbook:Sese_Plaintains_(Cameroonian_Plantain_Stew)" }

{ "infobox": { "category": "/wiki/Category:Indian_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "10 flat, crisp puris" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup boiled potato (aloo), cubed" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tbsp tamarind chutney" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tbsp coriander chutney" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp cumin seed (jeera)" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp red chile pepper (lal mirchi)" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup chopped onion" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup fine sev" }, { "line_type": "ol", "section": "Procedure", "text": "Arrange the puris on a plate, and make a hole in the center of each puri." }, { "line_type": "ol", "section": "Procedure", "text": "Fill with a few chopped boiled potato cubes." }, { "line_type": "ol", "section": "Procedure", "text": "Add about ¼ tsp of tamarind and green chutneys in each. Sprinkle with cumin powder, salt, red chilli powder." }, { "line_type": "ol", "section": "Procedure", "text": "Sprinkle finely chopped onions over top, then generously sprinkle sev all over the puris." }, { "line_type": "ol", "section": "Procedure", "text": "Garnish with finely chopped coriander." }, { "line_type": "ol", "section": "Procedure", "text": "Serve fresh." } ], "title": "Sev Puri (Crispy Indian Snack with Potato)", "url": "https://en.wikibooks.org/wiki/Cookbook:Sev_Puri_(Crispy_Indian_Snack_with_Potato)" }

{ "infobox": { "category": "/wiki/Category:Frosting_and_icing_recipes", "difficulty": 2, "servings": "6", "time": "8 minutes" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 egg white" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tbsp cold water" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp baking powder" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp flavoring" }, { "line_type": "ol", "section": "Procedure", "text": "Put the egg white, sugar, and water in the top of a double boiler." }, { "line_type": "ol", "section": "Procedure", "text": "Place over boiling water and beat with a rotary egg beater seven minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Then add baking powder and flavoring." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from heat and beat until thick." }, { "line_type": "ol", "section": "Procedure", "text": "Spread in swirls over cake." } ], "title": "Seven Minute Icing", "url": "https://en.wikibooks.org/wiki/Cookbook:Seven_Minute_Icing" }

{ "infobox": { "category": "/wiki/Category:Pudding_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp ghee" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tbsp South Asian vermicelli (short, fine wheat noodles)" }, { "line_type": "ul", "section": "Ingredients", "text": "2 litres milk" }, { "line_type": "ul", "section": "Ingredients", "text": "10 cardamom pods" }, { "line_type": "ul", "section": "Ingredients", "text": "20 strands saffron" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "10 almonds" }, { "line_type": "ol", "section": "Procedure", "text": "Heat ghee in a skillet. Add vermicelli, and fry over low heat until golden brown. Remove from the heat." }, { "line_type": "ol", "section": "Procedure", "text": "Bring the milk to a boil. Add vermicelli, cardamom, and saffron. Simmer until the vermicelli are tender and the milk is reduced to a little more than half the original volume." }, { "line_type": "ol", "section": "Procedure", "text": "Mix in the sugar, and boil for 5–7 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Serve, garnished with almonds." } ], "title": "Seviyan Ji Khirni (Sindhi Vermicelli Pudding)", "url": "https://en.wikibooks.org/wiki/Cookbook:Seviyan_Ji_Khirni_(Sindhi_Vermicelli_Pudding)" }

{ "infobox": { "category": "/wiki/Category:Meat_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Shakshuka bil Lahm, also known as Libyan Meat Shakshuka, is a delicious and hearty dish that is popular in Libyan cuisine. This dish features a flavorful tomato-based sauce with tender chunks of meat, traditionally beef or lamb, and poached eggs. It is a versatile dish that can be enjoyed for breakfast, brunch, or as a satisfying main course. The combination of spices and the richness of the meat make Shakshuka bil Lahm a truly comforting and flavorful culinary experience." }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 onion, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cloves of garlic, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "500 grams (1 lb) beef or lamb, cut into small cubes" }, { "line_type": "ul", "section": "Ingredients", "text": "2 bell peppers, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "4 tomatoes, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon ground cumin" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon ground paprika" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon ground cayenne pepper (optional, for extra heat)" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt, to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper, to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "4–6 eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh parsley or cilantro, chopped (for garnish)" }, { "line_type": "ul", "section": "Equipment", "text": "Large skillet with a lid" }, { "line_type": "ul", "section": "Equipment", "text": "Wooden spoon or spatula" }, { "line_type": "ul", "section": "Equipment", "text": "Knife" }, { "line_type": "ol", "section": "Procedure", "text": "Heat the olive oil in a large skillet or frying pan over medium heat." }, { "line_type": "ol", "section": "Procedure", "text": "Add the chopped onion and minced garlic. Sauté until the onion becomes translucent and fragrant." }, { "line_type": "ol", "section": "Procedure", "text": "Add the cubed meat to the skillet and cook until browned on all sides." }, { "line_type": "ol", "section": "Procedure", "text": "Add the diced bell peppers and tomatoes to the skillet. Stir well to combine." }, { "line_type": "ol", "section": "Procedure", "text": "Sprinkle the cumin, paprika, cayenne pepper (if using), salt, and pepper over the ingredients in the skillet. Stir to evenly distribute the spices." }, { "line_type": "ol", "section": "Procedure", "text": "Reduce the heat to low, cover the skillet with a lid, and let the mixture simmer for about 15–20 minutes, or until the meat is tender and the flavors have melded together." }, { "line_type": "ol", "section": "Procedure", "text": "Using a spoon, create small wells in the sauce and carefully crack the eggs into each well." }, { "line_type": "ol", "section": "Procedure", "text": "Cover the skillet again and let the shakshuka cook for an additional 5–7 minutes, or until the eggs are cooked to your desired level of doneness." }, { "line_type": "ol", "section": "Procedure", "text": "Garnish with freshly chopped parsley or cilantro." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Adjust the spice level by adding more or less cayenne pepper according to your preference." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Serve directly from the skillet or transfer to individual serving plates." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "This dish is traditionally enjoyed with crusty bread or pita for dipping." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Ensure that the meat is well-browned before adding the vegetables. This step adds depth of flavor to the dish." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "For a vegetarian version, you can omit the meat and increase the quantity of bell peppers or add other vegetables like mushrooms or zucchini." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Add a sprinkle of crumbled feta cheese or goat cheese on top of the shakshuka before serving." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If you prefer a spicier shakshuka, you can add a few dashes of hot sauce or chili flakes to the sauce." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Experiment with different herbs and spices such as oregano or smoked paprika to enhance the flavor profile." } ], "title": "Shakshuka bil Lahm (Libyan Meat Shakshuka)", "url": "https://en.wikibooks.org/wiki/Cookbook:Shakshuka_bil_Lahm_(Libyan_Meat_Shakshuka)" }

{ "infobox": { "category": null, "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "6 tbsp olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp sweet paprika" }, { "line_type": "ul", "section": "Ingredients", "text": "6 cloves garlic, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 large sweet red pepper, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 chile pepper (red or green), chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "6 ripe tomatoes diced" }, { "line_type": "ul", "section": "Ingredients", "text": "Ground black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "6 eggs" }, { "line_type": "ol", "section": "Procedure", "text": "On a high heat, heat the oil for about ½ minute. Add the paprika and blend well." }, { "line_type": "ol", "section": "Procedure", "text": "Add the garlic and peppers, and turn to low flame. Cook for about 10 minutes, until the peppers have slightly softened." }, { "line_type": "ol", "section": "Procedure", "text": "Add the tomatoes and bring to a boil, then season to taste with salt and pepper." }, { "line_type": "ol", "section": "Procedure", "text": "Make 6 dents in the mixture. Into each dent, put an egg yolk, and spread the egg whites around." }, { "line_type": "ol", "section": "Procedure", "text": "Continue to cook on low until the egg whites have coagulated." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Serve the shakshouka with black bread and fresh parsley." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You may also add pieces of sausage to the mixture." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "In an Egyptian variation, a little sugar is added to the tomato sauce, and the eggs are scrambled into the liquid—this can be eaten hot or cold." } ], "title": "Shakshuka I", "url": "https://en.wikibooks.org/wiki/Cookbook:Shakshuka_I" }

{ "infobox": { "category": "/wiki/Category:Vegetable_recipes", "difficulty": 2, "servings": "2", "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Shakshuka is a popular Middle Eastern dish with many variations. It is vegetarian-friendly." }, { "line_type": "ul", "section": "Ingredients", "text": "1 whole yellow onion" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp oil" }, { "line_type": "ul", "section": "Ingredients", "text": "4–5 plum tomatoes" }, { "line_type": "ul", "section": "Ingredients", "text": "2 eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "Bell pepper (red or green)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp basil or black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Cayenne pepper, paprika, and turmeric to taste" }, { "line_type": "ul", "section": "Equipment", "text": "1 frying pan" }, { "line_type": "ul", "section": "Equipment", "text": "1 cutting board" }, { "line_type": "ul", "section": "Equipment", "text": "1 kitchen knife" }, { "line_type": "ol", "section": "Procedure", "text": "Peel and chop the onion. Fry it in the oil until it turns translucent." }, { "line_type": "ol", "section": "Procedure", "text": "Chop the tomatoes and pepper, and add to the onion in the pan." }, { "line_type": "ol", "section": "Procedure", "text": "Add herbs and spices. Cover and let cook until the tomatoes are evenly cooked through (around 25 minutes on low heat)." }, { "line_type": "ol", "section": "Procedure", "text": "With a wooden spoon, make two holes in the onion-tomato mix." }, { "line_type": "ol", "section": "Procedure", "text": "Break and pour each egg into its own hole. Cover and let cook until the eggs are firm (around 5 more minutes)." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with bread." }, { "line_type": "p", "section": "Notes, tips, and variations", "text": "Variations can include:" }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Tuna and garlic" }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Cheese on top" }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Bread inside" } ], "title": "Shakshuka II", "url": "https://en.wikibooks.org/wiki/Cookbook:Shakshuka_II" }

{ "infobox": { "category": "/wiki/Category:Soup_recipes", "difficulty": 3, "servings": null, "time": "1 hour 30 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Sharba Libya is a traditional and hearty soup enjoyed throughout Libya. It is made with a combination of vegetables, legumes, aromatic spices, and tender chunks of meat. It is a comforting and nourishing dish that is perfect for colder days or as a satisfying meal any time of the year." }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "500 grams (1 lb) lamb or beef, cut into small cubes" }, { "line_type": "ul", "section": "Ingredients", "text": "1 large onion, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "4 cloves of garlic, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "2 medium carrots, peeled and diced" }, { "line_type": "ul", "section": "Ingredients", "text": "2 medium potatoes, peeled and diced" }, { "line_type": "ul", "section": "Ingredients", "text": "2 stalks of celery, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 green bell pepper, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 red bell pepper, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 zucchini, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup green peas (fresh or frozen)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup chickpeas, cooked or canned" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup macaroni or other small pasta" }, { "line_type": "ul", "section": "Ingredients", "text": "2 ripe tomatoes, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons tomato paste" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon ground cumin" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon ground paprika" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon ground turmeric" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon ground cayenne pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon ground cinnamon" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon ground coriander" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper, to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh parsley or cilantro, chopped, for garnish" }, { "line_type": "ul", "section": "Equipment", "text": "Large pot" }, { "line_type": "ul", "section": "Equipment", "text": "Skimmer or slotted spoon" }, { "line_type": "ul", "section": "Equipment", "text": "Wooden spoon or spatula" }, { "line_type": "ul", "section": "Equipment", "text": "Cutting board" }, { "line_type": "ul", "section": "Equipment", "text": "Chef's knife" }, { "line_type": "ul", "section": "Equipment", "text": "Measuring spoons" }, { "line_type": "ul", "section": "Equipment", "text": "Measuring cups" }, { "line_type": "ul", "section": "Equipment", "text": "Soup ladle" }, { "line_type": "ul", "section": "Equipment", "text": "Serving bowls" }, { "line_type": "ol", "section": "Procedure", "text": "Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent and fragrant." }, { "line_type": "ol", "section": "Procedure", "text": "Add the diced lamb or beef cubes to the pot and cook until browned on all sides. Stir occasionally to prevent sticking." }, { "line_type": "ol", "section": "Procedure", "text": "Once the meat is browned, add the diced carrots, potatoes, celery, green and red bell peppers, zucchini, green peas, and chickpeas to the pot. Stir well to combine with the meat." }, { "line_type": "ol", "section": "Procedure", "text": "Add the diced tomatoes, tomato paste, cumin, paprika, turmeric, cayenne pepper, cinnamon, coriander, salt, and pepper to the pot. Stir to coat the ingredients with the spices and tomato paste." }, { "line_type": "ol", "section": "Procedure", "text": "Pour enough water into the pot to cover all the ingredients. Bring the soup to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 1 hour. This allows the flavors to meld together and the meat to become tender." }, { "line_type": "ol", "section": "Procedure", "text": "In the meantime, cook the macaroni or small pasta according to the package instructions. Drain and set aside." }, { "line_type": "ol", "section": "Procedure", "text": "After the soup has simmered for an hour, taste and adjust the seasoning with salt and pepper if needed." }, { "line_type": "ol", "section": "Procedure", "text": "Add the cooked macaroni or small pasta to the soup and stir to incorporate. Let the soup simmer for another 10 minutes to allow the pasta to absorb the flavors." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the pot from the heat. Ladle into serving bowls and garnish with fresh chopped parsley or cilantro." }, { "line_type": "ol", "section": "Procedure", "text": "Serve the soup hot with crusty bread on the side." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Feel free to customize the vegetables used in the soup according to your preference or what's available. Other common additions include cabbage, green beans, or corn." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The soup can be made in advance and stored in the refrigerator. The flavors will deepen and the soup will thicken slightly upon chilling" }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "For a richer flavor, you can use bone-in meat instead of boneless. Simply remove the bones before serving." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If the soup becomes too thick upon reheating, you can add a little water or broth to adjust the consistency." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "For a vegetarian version, omit the meat and use vegetable broth instead of water." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Add a squeeze of fresh lemon juice to the soup just before serving for a refreshing citrus note." } ], "title": "Sharba Libya (Libyan Soup)", "url": "https://en.wikibooks.org/wiki/Cookbook:Sharba_Libya_(Libyan_Soup)" }

{ "infobox": { "category": "/wiki/Category:Beverage_recipes", "difficulty": 2, "servings": null, "time": "30 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Sharbat bil loz is an Iranian beverage." }, { "line_type": "ul", "section": "Ingredients", "text": "4 cups blanched almonds" }, { "line_type": "ul", "section": "Ingredients", "text": "4 cups water" }, { "line_type": "ul", "section": "Ingredients", "text": "3 cups sugar (optional, it is healthier without sugar)" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup orange blossom water (or rosewater)" }, { "line_type": "ol", "section": "Procedure", "text": "Grind the almonds finely in blender." }, { "line_type": "ol", "section": "Procedure", "text": "Add the water and continue to grind." }, { "line_type": "ol", "section": "Procedure", "text": "Strain the liquid through a sieve lined with cheesecloth, reserving the liquid." }, { "line_type": "ol", "section": "Procedure", "text": "When drained, squeeze the remaining pulp to extract as much liquid as possible. Discard the pulp." }, { "line_type": "ol", "section": "Procedure", "text": "Pour into a heavy saucepan, then stir in the sugar (optional)." }, { "line_type": "ol", "section": "Procedure", "text": "Boil, stirring constantly, then lower the heat and simmer very gently for 5–10 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Turn off the heat, add the orange flower water, and let the syrup cool." }, { "line_type": "ol", "section": "Procedure", "text": "To serve, pour ¼ cup of syrup into a glass, add ice water, and stir well." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Instead of throwing away the almond pulp, you can mix it into almond agar jelly." } ], "title": "Sharbat bil Loz", "url": "https://en.wikibooks.org/wiki/Cookbook:Sharbat_bil_Loz" }

{ "infobox": { "category": "/wiki/Category:Soup_recipes", "difficulty": 3, "servings": "Several", "time": "4 hours" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Shark fin soup, or shark fin stew, is a fish soup believed to have originated from China. On the Chinese seas during the 1800s, pirates under the control of Ch'ing Yih Szaou used to make shark fin soup that took at least 4 hours to prepare.[1]" }, { "line_type": "p", "section": null, "text": "Recipes for shark fin soup vary, but shark fin is an essential ingredient. In recent years, it has been criticized for its negative impact on shark populations." }, { "line_type": "ul", "section": "Ingredients", "text": "400 g shark fins" }, { "line_type": "ul", "section": "Ingredients", "text": "100 g dried, ground shrimp" }, { "line_type": "ul", "section": "Ingredients", "text": "10 large dried Dongu mushrooms" }, { "line_type": "ul", "section": "Ingredients", "text": "50 g dried bamboo shoots" }, { "line_type": "ul", "section": "Ingredients", "text": "1 sliced ginger root" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp bacon fat" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp soy sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "4 tbsp Chinese white wine" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ liter chicken broth" }, { "line_type": "ul", "section": "Ingredients", "text": "Fish stock from red-boiled fins" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp sesame oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp cornstarch" }, { "line_type": "ol", "section": "Procedure", "text": "Clean the fins and place in lukewarm water." }, { "line_type": "ol", "section": "Procedure", "text": "Soak ground shrimp and dried mushrooms for 30 minutes in ¼ litre warm water. The water can then be discarded. The dried bamboo should also be soaked until soft, then cut into thin strips." }, { "line_type": "ol", "section": "Procedure", "text": "Thoroughly clean and scale the shark fins, then place in a litre of water. Simmer for 1 hour. Afterwards, set the water aside." }, { "line_type": "ol", "section": "Procedure", "text": "Place fins in a fresh litre of water and bring to a boil. Reduce heat and simmer, covered, for 1½ hours. Afterwards, strain fins." }, { "line_type": "ol", "section": "Procedure", "text": "In a separate pot, add chicken broth and bring to a boil. Add ginger and shrimp, and simmer for 30 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from heat and strain the broth, discarding the shrimp and ginger." }, { "line_type": "ol", "section": "Procedure", "text": "In a separate pot, heat the bacon fat, adding the bamboo shoots and mushrooms together with salt." }, { "line_type": "ol", "section": "Procedure", "text": "Sauté for 1 minute, then add soy sauce, wine, broth, fish stock, and fins. Boil over low heat, stirring frequently, for 20 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from heat and slowly stir in the corn starch, in small increments. Sprinkle sesame oil on the soup." }, { "line_type": "ol", "section": "Procedure", "text": "Serve in a large bowl. The shark fins should remain on the surface." }, { "line_type": "ol", "section": "References", "text": "↑ Klausmann, Ulrike; Meinzerin, Marion; Kuhn, Gabriel (1997). Women Pirates and the Politics of the Jolly Roger (book) (1st ed.). C.P. 1258 Succ. Place du Parc Montreal, Quebec, Canada H2W2R3: Black Rose Books Ltd. p. 192. ISBN 1-55164-058-9. {{cite book}}: |access-date= requires |url= (help); |format= requires |url= (help)CS1 maint: location (link)" } ], "title": "Shark Fin Soup", "url": "https://en.wikibooks.org/wiki/Cookbook:Shark_Fin_Soup" }

{ "infobox": { "category": "/wiki/Category:Main_course_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Sharmoula bil lahm is a flavorful Libyan dish featuring marinated meat cooked to perfection. The marinade, known as sharmoula, is made with a combination of aromatic herbs and spices that infuse the meat with a delicious and fragrant taste. It is a popular dish that is often enjoyed during special occasions and gatherings." }, { "line_type": "ul", "section": "Ingredients", "text": "4 cloves of garlic, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons freshly squeezed lemon juice" }, { "line_type": "ul", "section": "Ingredients", "text": "2 teaspoons ground cumin" }, { "line_type": "ul", "section": "Ingredients", "text": "2 teaspoons ground paprika" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon ground coriander" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon ground cayenne pepper (adjust according to spice preference)" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon salt" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ teaspoon black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "1 kg (2.2 lbs) boneless beef or lamb cubes" }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh parsley or cilantro, chopped, for garnish" }, { "line_type": "ul", "section": "Equipment", "text": "Mixing bowl" }, { "line_type": "ul", "section": "Equipment", "text": "Chef's knife" }, { "line_type": "ul", "section": "Equipment", "text": "Cutting board" }, { "line_type": "ul", "section": "Equipment", "text": "Skewers" }, { "line_type": "ul", "section": "Equipment", "text": "Grill or grill pan" }, { "line_type": "ul", "section": "Equipment", "text": "Basting brush" }, { "line_type": "ul", "section": "Equipment", "text": "Plastic wrap" }, { "line_type": "ol", "section": "Procedure", "text": "In a mixing bowl, combine the minced garlic, olive oil, lemon juice, ground cumin, paprika, coriander, cayenne pepper, salt, and black pepper. Mix well to form a smooth marinade." }, { "line_type": "ol", "section": "Procedure", "text": "Add the beef or lamb cubes to the marinade and toss them until they are evenly coated. Ensure that each piece of meat is well covered with the marinade." }, { "line_type": "ol", "section": "Procedure", "text": "Cover the bowl with plastic wrap and refrigerate for at least 2–4 hours to allow the flavors to meld and the meat to absorb the marinade." }, { "line_type": "ol", "section": "Procedure", "text": "Preheat the grill or grill pan over medium-high heat." }, { "line_type": "ol", "section": "Procedure", "text": "Thread the marinated meat onto skewers, leaving a small gap between each piece." }, { "line_type": "ol", "section": "Procedure", "text": "Place the skewers on the grill or grill pan and cook for approximately 10–15 minutes, turning occasionally, until the meat is cooked to your desired level of doneness." }, { "line_type": "ol", "section": "Procedure", "text": "While grilling, brush any remaining marinade onto the meat for added flavor and moisture." }, { "line_type": "ol", "section": "Procedure", "text": "Once cooked, remove the skewers from the grill and let them rest for a few minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Garnish with fresh chopped parsley or cilantro before serving." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The marinated meat can also be cooked in the oven under the broiler or in a preheated oven at 200°C (400°F) for about 20–30 minutes, turning halfway through." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "For a smoky flavor, you can add a pinch of smoked paprika or use a charcoal grill." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If using wooden skewers, soak them in water for 30 minutes prior to grilling to prevent them from burning." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Sharmoula can also be used to marinate chicken or seafood for a different flavor profile." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "For a vegetarian option, marinate vegetables such as bell peppers, zucchini, and eggplant in the sharmoula marinade, and then grill or roast them until tender." } ], "title": "Sharmoula bil Lahm (Libyan Marinated Meat Sharmoula)", "url": "https://en.wikibooks.org/wiki/Cookbook:Sharmoula_bil_Lahm_(Libyan_Marinated_Meat_Sharmoula)" }

{ "infobox": { "category": "/wiki/Category:Meat_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Shashlik (Russian шашлык from Turkic shishlik < shish \"rod, skewer\") is a dish of usually mostly meat roasted over open fire on skewers. Russians seem to have borrowed making shashliks from peoples of Caucasus mountains, and shashliks have become a picnic/garden party food in Russia similar to barbecue elsewhere. Meat is often specially marinated before roasting, and while in the Caucasus mutton is most common and Muslim peoples may abstain from alcohol, it is not so in Russian culture. Food stores in Russia in the warm season sell equipment for shashliks, like iron mangal boxes on legs to put fire underneath and skewers on top, skewers, bags of charcoal etc. While both men and women eat shashliks, it may be expected of men to be able to make the dish like other mostly meat dishes.\nThe secret of the shashlik is that the meat should soak in a marinade for at least 3 hours." }, { "line_type": "ul", "section": "Ingredients", "text": "1 kg pork shoulder" }, { "line_type": "ul", "section": "Ingredients", "text": "100 ml vodka" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp honey" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp prepared mustard" }, { "line_type": "ul", "section": "Ingredients", "text": "Pieces of onion, red or green bell pepper, bacon, sausage, cucumber, baby mushrooms" }, { "line_type": "ol", "section": "Procedure", "text": "Mix the honey, mustard, vodka, salt and pepper in a deep bowl and soak the meat pieces in it. Leave the bowl in the refrigerator for 3 hours." }, { "line_type": "ol", "section": "Procedure", "text": "Arrange the meat pieces on wooden or metal skewers, putting some pieces of bacon, sausage, pepper, onion, mushrooms, cucumber, according to your preference, between the pieces of meat." }, { "line_type": "ol", "section": "Procedure", "text": "Grill the skewers." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with potato and other salads! Enjoy!" } ], "title": "Shashlik (Russian Skewered Meat)", "url": "https://en.wikibooks.org/wiki/Cookbook:Shashlik_(Russian_Skewered_Meat)" }

{ "infobox": { "category": "/wiki/Category:Dessert_recipes", "difficulty": 2, "servings": "12", "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Sheer khurma is a sweet noodle soup served by Muslims in Indian and other South Asian countries to guests during the holy month of Ramadan. The recipe originally comes from Mughal-India." }, { "line_type": "ul", "section": "Ingredients", "text": "200 g dry vermicelli" }, { "line_type": "ul", "section": "Ingredients", "text": "1¼ cups ghee" }, { "line_type": "ul", "section": "Ingredients", "text": "100 g dried dates, soaked overnight, pitted and chopped thin" }, { "line_type": "ul", "section": "Ingredients", "text": "100 g almonds, blanched and slivered" }, { "line_type": "ul", "section": "Ingredients", "text": "100 g white raisins" }, { "line_type": "ul", "section": "Ingredients", "text": "100 g halved cashew nuts" }, { "line_type": "ul", "section": "Ingredients", "text": "12 cups milk" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups cream" }, { "line_type": "ul", "section": "Ingredients", "text": "4 cups water" }, { "line_type": "ul", "section": "Ingredients", "text": "3 cups white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp cardamom powder" }, { "line_type": "ol", "section": "Procedure", "text": "Heat the ghee in a large pot over a low heat." }, { "line_type": "ol", "section": "Procedure", "text": "Add the cashew nuts to the ghee, and fry until browned." }, { "line_type": "ol", "section": "Procedure", "text": "Turn off the flame and add the raisins. When the raisins swell up, take both them and the cashews out of the ghee with a spoon and set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Switch the low heat back on and heat the ghee. Add the vermicelli and fry, stirring so it turns golden-brown. Watch it carefully so it does not burn." }, { "line_type": "ol", "section": "Procedure", "text": "Pour in the milk and water. Add the cashews and raisins back into the mixture." }, { "line_type": "ol", "section": "Procedure", "text": "Add the sliced dates and almonds. Cook for about 2 minutes, or until the vermicelli starts to get flexible; then add sugar." }, { "line_type": "ol", "section": "Procedure", "text": "Keep on the low flame for another 2 minutes, then add cream and cardamom powder." }, { "line_type": "ol", "section": "Procedure", "text": "Heat just a little longer and mix well." }, { "line_type": "ol", "section": "Procedure", "text": "Serve hot." } ], "title": "Sheer Khurma", "url": "https://en.wikibooks.org/wiki/Cookbook:Sheer_Khurma" }

{ "infobox": { "category": "/wiki/Category:Lamb_recipes", "difficulty": 3, "servings": "4", "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Cottage pie (beef), or shepherd's pie (lamb), is an Irish meat pie with a mashed potato top. It is traditionally made with leftover roast meat, but today it is more often made with fresh minced meat." }, { "line_type": "ul", "section": "Ingredients", "text": "30 g (1 oz) lard (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 lb (450 g) minced or ground lamb or beef" }, { "line_type": "ul", "section": "Ingredients", "text": "3 lb (1.3 kg) powdery old potatoes, such as King Edwards" }, { "line_type": "ul", "section": "Ingredients", "text": "1 large or 2 small onions" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp flour" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups (300 ml) beef stock (alternatively, bouillon cubes can be used, or gravy powder, if the flour is omitted)" }, { "line_type": "ul", "section": "Ingredients", "text": "Cheese, grated (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 handful of mixed vegetables such as sweetcorn or carrots (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Mixed herbs" }, { "line_type": "ul", "section": "Ingredients", "text": "Milk" }, { "line_type": "ul", "section": "Ingredients", "text": "Butter" }, { "line_type": "ol", "section": "Procedure", "text": "Heat oil in a pan and brown the lamb mince. Where lean meat is used, there may be no need to use additional oil." }, { "line_type": "ol", "section": "Procedure", "text": "Finely chop the onion and lightly fry in a little butter with a small amount of salt until clear." }, { "line_type": "ol", "section": "Procedure", "text": "Add the onions to the mince, mixed herbs, and some pepper." }, { "line_type": "ol", "section": "Procedure", "text": "Sprinkle the flour over the mixture, stir, and cook for 3–4 minutes (if using gravy powder, omit this step)." }, { "line_type": "ol", "section": "Procedure", "text": "Cover with lamb or beef stock (or add water and beef bouillon/gravy powder) and simmer for 30 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Test the savoury mince for seasoning. If gravy is not used, additional salt may be needed." }, { "line_type": "ol", "section": "Procedure", "text": "Meanwhile:\nPeel, chop and boil the potatoes for 20 minutes until cooked.\nOnce the meat is cooked, skim off the excess fat, then reduce the savoury mince until the liquid is level with the mince and onions.\nDrain the potatoes until completely dry. Mash until smooth and free of any lumps.\nAdd butter to the mashed potato, taste and add seasoning as required.\nSlowly add milk whilst mashing until the mash is soft and creamy (heavy mash will not float properly on top of the mince)." }, { "line_type": "ol", "section": "Procedure", "text": "Peel, chop and boil the potatoes for 20 minutes until cooked." }, { "line_type": "ol", "section": "Procedure", "text": "Once the meat is cooked, skim off the excess fat, then reduce the savoury mince until the liquid is level with the mince and onions." }, { "line_type": "ol", "section": "Procedure", "text": "Drain the potatoes until completely dry. Mash until smooth and free of any lumps." }, { "line_type": "ol", "section": "Procedure", "text": "Add butter to the mashed potato, taste and add seasoning as required." }, { "line_type": "ol", "section": "Procedure", "text": "Slowly add milk whilst mashing until the mash is soft and creamy (heavy mash will not float properly on top of the mince)." }, { "line_type": "ol", "section": "Procedure", "text": "Put mince mixture in a shallow oven-proof dish." }, { "line_type": "ol", "section": "Procedure", "text": "Layer the mash over the meat and brush the tops of the potatoes with melted butter." }, { "line_type": "ol", "section": "Procedure", "text": "If desired, sprinkle the grated cheese on top of the mash." }, { "line_type": "ol", "section": "Procedure", "text": "If cooking without cheese, rough up the surface of the mash by dragging a fork across it, as if ploughing a field." }, { "line_type": "ol", "section": "Procedure", "text": "Bake in a hot oven for about 30–50 minutes until the top is golden brown." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with peas or beans, or other green vegetables." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The etymology of the name Shepherd's Pie is related to the shepherding of lambs, whereas Cottage Pie was used to describe the dish made with beef—a cheaper meat that was eaten by the poor who lived in cottages. The terms are often used interchangeably, regardless of meat, though most cookbooks will refer to \"shepherd's pie\" if made with lamb, and \"cottage pie\" if made with beef, or highlight the possible variations within a single recipe." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Adding the butter and milk to the potatoes before they are properly mashed is the best way to make lumpy mash." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Roughing up the surface of the mash makes the top crispier, by increasing the surface area and providing thin sections which dry out and crisp faster; compare roast potatoes." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Frying the meat in lard can improve the texture and consistency of the finished product, although this also has the effect of increasing drastically the saturated fat content." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "As with many dishes based on minced meat, the mince can be cooked for much longer in the stock than specified, up to two hours. Some cooks prefer this as it gives longer for the flavour to develop. People often comment that shepherd's pie tastes better when reheated the day after for this reason! A quicker alternative is to add a splash of Cookbook:Worcestershire Sauce or Cookbook:Soy Sauce, both of which act as flavour enhancers." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "For cottage pie, peas or small chopped carrots are often integrated into the mince during the reduction step." }, { "line_type": "ul", "section": "See also", "text": "Pate Chinois" } ], "title": "Shepherd's Pie I", "url": "https://en.wikibooks.org/wiki/Cookbook:Shepherd%27s_Pie_I" }

{ "infobox": { "category": "/wiki/Category:Pot_Pie_recipes", "difficulty": 2, "servings": "4 persons", "time": "1.5 hours" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Pâté Chinois (Chinese Pie), sometimes known as shepherd's pie, is a simple dish made from layered hamburger, creamed corn, and mashed potatoes." }, { "line_type": "ul", "section": "Ingredients", "text": "1 pound (450 g) lean ground hamburger meat" }, { "line_type": "ul", "section": "Ingredients", "text": "3–4 cups mashed potatoes" }, { "line_type": "ul", "section": "Ingredients", "text": "12 oz (341 ml or 1 can) creamed corn" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt, pepper, and butter to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "1–2 cups shredded Cheddar or Mexican blend cheese (optional, amount depends on how much cheese you want)" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat the oven to 350°F (175°C)" }, { "line_type": "ol", "section": "Procedure", "text": "In a large skillet, brown the hamburger meat until it is no longer pink" }, { "line_type": "ol", "section": "Procedure", "text": "In a medium baking pan, evenly layer the meat on the bottom, then corn. Spread a layer of potatoes." }, { "line_type": "ol", "section": "Procedure", "text": "If using, sprinkle cheese on top." }, { "line_type": "ol", "section": "Procedure", "text": "Bake in the oven for about 30 minutes, or until the cheese is melted." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Possible toppings include paprika, parsley, ketchup or green tomato chow-chow (ketchup vert)." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Other variations include frying the meat with a diced onion, as well as using an equal combination of creamed corn and regular corn." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "See also Shepherd's Pie and Pâté chinois." }, { "line_type": "ul", "section": "Warnings", "text": "Always follow safe handling guidelines when using raw meat." } ], "title": "Shepherd's Pie II", "url": "https://en.wikibooks.org/wiki/Cookbook:Shepherd%27s_Pie_II" }

{ "infobox": { "category": "/wiki/Category:Lamb_recipes", "difficulty": 3, "servings": "1–2", "time": "45 minutes" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "100 g minced lamb" }, { "line_type": "ul", "section": "Ingredients", "text": "1 clove of garlic, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "4 large potatoes" }, { "line_type": "ul", "section": "Ingredients", "text": "1 carrot" }, { "line_type": "ul", "section": "Ingredients", "text": "Some fresh green peas" }, { "line_type": "ul", "section": "Ingredients", "text": "Some sweetcorn kernels" }, { "line_type": "ul", "section": "Ingredients", "text": "Mixed vegetables" }, { "line_type": "ul", "section": "Ingredients", "text": "Small amount of tomato ketchup" }, { "line_type": "ul", "section": "Ingredients", "text": "Beef stock cube or gravy" }, { "line_type": "ul", "section": "Ingredients", "text": "5 g flour" }, { "line_type": "ul", "section": "Ingredients", "text": "10 ml water" }, { "line_type": "ul", "section": "Ingredients", "text": "30 ml milk" }, { "line_type": "ul", "section": "Ingredients", "text": "30 g butter or margarine" }, { "line_type": "ul", "section": "Ingredients", "text": "5 ml olive oil or other cooking oil" }, { "line_type": "ol", "section": "Procedure", "text": "Peel and chop the potatoes. Boil the potatoes for 20 minutes whilst preparing the rest of the meal." }, { "line_type": "ol", "section": "Procedure", "text": "Cut the minced lamb and add the garlic." }, { "line_type": "ol", "section": "Procedure", "text": "Next gently heat some olive oil in a frying pan and add the meat and garlic" }, { "line_type": "ol", "section": "Procedure", "text": "Then add the vegetables, ketchup, stock cube (or gravy) and cook on a very low heat for 5 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Add flour and water and mix well." }, { "line_type": "ol", "section": "Procedure", "text": "Cook the mixture for about 25 minutes and stir every few minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Once the potatoes are ready drain them, add a touch of milk and butter (or margarine) and mash." }, { "line_type": "ol", "section": "Procedure", "text": "Pour the mixture into an oven dish then add the mashed potatoes on top. Cover all of the lamb mixture." }, { "line_type": "ol", "section": "Procedure", "text": "Bake in the oven at 200°C for about 15–20 minutes and take it out when the potatoes are turning golden." } ], "title": "Shepherd's Pie III", "url": "https://en.wikibooks.org/wiki/Cookbook:Shepherd%27s_Pie_III" }

{ "infobox": { "category": "/wiki/Category:Beverage_recipes", "difficulty": 1, "servings": "1", "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Shikanjvi is a type of traditional limeade or lemonade from the Punjab region of South Asia.[1] While the base ingredients include lemon or lime juice, ginger juice, ice and water, shikanjvi often contains other ingredients such as salt, saffron, mint, rosewater, or cumin.[2]" }, { "line_type": "ul", "section": "Ingredients", "text": "Cold water" }, { "line_type": "ul", "section": "Ingredients", "text": "2 lemons, juiced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 small chunk of ginger" }, { "line_type": "ul", "section": "Ingredients", "text": "1–2 teaspoons sugar (raw if possible)" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon salt" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon pepper" }, { "line_type": "ol", "section": "Procedure", "text": "Pour the water into a glass." }, { "line_type": "ol", "section": "Procedure", "text": "Add the lemon juice, ginger, sugar, salt and pepper, then shake it vigorously." }, { "line_type": "ol", "section": "Procedure", "text": "Serve cold." } ], "title": "Shikanjvi (Punjabi Spiced Lemonade)", "url": "https://en.wikibooks.org/wiki/Cookbook:Shikanjvi_(Punjabi_Spiced_Lemonade)" }

{ "infobox": { "category": "/wiki/Category:Bread_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Shirmal, also sheermal, is a traditional flatbread made in Pakistan and in the Hyderabad region of India, probably from Persian influences." }, { "line_type": "ul", "section": "Ingredients", "text": "A few saffron strands" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp warm milk" }, { "line_type": "ul", "section": "Ingredients", "text": "3 cups plain flour" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ cup ghee" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup milk" }, { "line_type": "ol", "section": "Procedure", "text": "Soak the saffron strands in the warm milk. Set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Sift together flour and salt, then sprinkle in sugar." }, { "line_type": "ol", "section": "Procedure", "text": "Add the melted ghee, and mix with your fingers until evenly distributed." }, { "line_type": "ol", "section": "Procedure", "text": "Add milk a little at a time, and knead the mixture to a dough. When it forms a soft smooth lump, cover with a moist cloth and set aside for 2 hours." }, { "line_type": "ol", "section": "Procedure", "text": "Knead, then set aside again for 2 hours." }, { "line_type": "ol", "section": "Procedure", "text": "Knead again, and divide the dough into 7 parts." }, { "line_type": "ol", "section": "Procedure", "text": "Rub saffron strands in the milk to dissolve them." }, { "line_type": "ol", "section": "Procedure", "text": "Place an inverted heavy iron pan on the lower shelf of oven. Keep the grill on upper rack. Preheat to 250°C (480°F)." }, { "line_type": "ol", "section": "Procedure", "text": "On a floured surface, roll each piece of dough into a thick round about 6 inches in diameter. Prick with fork all over." }, { "line_type": "ol", "section": "Procedure", "text": "Slap dough onto the hot pan base, and allow to bake until brown spots appear." }, { "line_type": "ol", "section": "Procedure", "text": "Move sheermal to the grill with tongs. Dip fingers in saffron milk and splash on sheermal. Keep in oven few more seconds." }, { "line_type": "ol", "section": "Procedure", "text": "Remove sheermal, and either immediately serve hot or wrap in slightly moist towel." }, { "line_type": "ol", "section": "Procedure", "text": "Apply butter or ghee on top if desired. Serve with gravies, veggies, curds, pickles or jams." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You can also bake the shirmal in a traditional tandoor or in inverted pressure cooker." } ], "title": "Shirmal (Persian Saffron Flatbread)", "url": "https://en.wikibooks.org/wiki/Cookbook:Shirmal_(Persian_Saffron_Flatbread)" }

{ "infobox": { "category": "/wiki/Category:Main_course_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Shiro is a flavorful Ethiopian stew made with spiced chickpea or lentil flour. It is a popular vegetarian dish that is rich in protein and aromatic spices. Shiro has a thick and creamy consistency, making it perfect for scooping up with injera, the traditional Ethiopian flatbread. This delicious stew is easy to make and full of comforting flavors." }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 large onion, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "3 cloves of garlic, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup shiro powder (chickpea or lentil flour)" }, { "line_type": "ul", "section": "Ingredients", "text": "4 cups vegetable broth or water" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon berbere spice blend" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon ground cumin" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon ground turmeric" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon salt, or to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ teaspoon black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh parsley or cilantro, chopped, for garnish" }, { "line_type": "ul", "section": "Equipment", "text": "Large pot" }, { "line_type": "ul", "section": "Equipment", "text": "Wooden spoon or spatula" }, { "line_type": "ul", "section": "Equipment", "text": "Cutting board" }, { "line_type": "ul", "section": "Equipment", "text": "Knife" }, { "line_type": "ol", "section": "Procedure", "text": "Heat the olive oil in a large pot over medium heat." }, { "line_type": "ol", "section": "Procedure", "text": "Add the chopped onion to the pot and sauté until translucent and slightly browned." }, { "line_type": "ol", "section": "Procedure", "text": "Add the minced garlic to the pot and sauté for an additional minute until fragrant." }, { "line_type": "ol", "section": "Procedure", "text": "Sprinkle the berbere spice blend, ground cumin, ground turmeric, salt, and black pepper over the onions and garlic. Stir well to coat the ingredients with the spices." }, { "line_type": "ol", "section": "Procedure", "text": "Add the shiro powder to the pot and stir it into the onion and spice mixture." }, { "line_type": "ol", "section": "Procedure", "text": "Gradually pour in the vegetable broth or water while continuously stirring to prevent any lumps from forming." }, { "line_type": "ol", "section": "Procedure", "text": "Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for about 20–25 minutes, stirring occasionally. The stew will thicken and develop a rich flavor." }, { "line_type": "ol", "section": "Procedure", "text": "Taste and adjust the seasoning with salt and pepper if needed." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the pot from the heat and let the shiro rest for a few minutes before serving." }, { "line_type": "ol", "section": "Procedure", "text": "Garnish the shiro with fresh chopped parsley or cilantro. Serve hot with injera or bread for dipping." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Shiro powder is available in Ethiopian or specialty grocery stores. It comes in both chickpea and lentil varieties. Choose the one you prefer or try a combination of both." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If the shiro stew becomes too thick upon standing, you can adjust the consistency by adding a little more vegetable broth or water and stirring until desired thickness is achieved." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "For a heartier version, you can add cooked and chopped vegetables like carrots, potatoes, or spinach to the stew." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Some variations of shiro include the addition of minced meat or ground beef for extra richness and flavor." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Customize the spiciness of the shiro by adjusting the amount of berbere spice blend according to your taste preferences." } ], "title": "Shiro (Ethiopian Spiced Chickpea or Lentil Stew)", "url": "https://en.wikibooks.org/wiki/Cookbook:Shiro_(Ethiopian_Spiced_Chickpea_or_Lentil_Stew)" }

{ "infobox": { "category": "/wiki/Category:Stew_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Shiro wat, sometimes called shiro wet, is a traditional Ethiopian pea stew." }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup chopped onion" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup oil" }, { "line_type": "ul", "section": "Ingredients", "text": "4 spoons berberei (a spice mix with red pepper powder)" }, { "line_type": "ul", "section": "Ingredients", "text": "2½ cups water" }, { "line_type": "ul", "section": "Ingredients", "text": "4 spoons shiro powder (made from different cereals and beans, typically split green peas)" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt, to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "2 spoons butter (optional)" }, { "line_type": "ol", "section": "Procedure", "text": "Heat a medium-size skillet, add the onion, and cook for 1–2 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Add the oil, and after 1 minute add berberei. Cook it for 4–5 minutes, stirring regularly and adding a dash of water if it tries to stick on the pan." }, { "line_type": "ol", "section": "Procedure", "text": "Add the water." }, { "line_type": "ol", "section": "Procedure", "text": "When the water boils, add the shiro, carefully stirring it in the pan; it should not make lumps. Then cook it for 5 minutes, stirring it regularly." }, { "line_type": "ol", "section": "Procedure", "text": "Finally, add salt and the butter, and after 2–3 minutes, remove it from the heat." }, { "line_type": "ol", "section": "Procedure", "text": "Served hot or cold with injera." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Shiro powder can be bought from Ethiopian grocers." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Alternatively, split green peas can be used—just extend the simmering period until the peas are tender and fall apart." } ], "title": "Shiro Wat (Ethiopian Pea Stew)", "url": "https://en.wikibooks.org/wiki/Cookbook:Shiro_Wat_(Ethiopian_Pea_Stew)" }

{ "infobox": { "category": "/wiki/Category:Egg_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "Butter" }, { "line_type": "ul", "section": "Ingredients", "text": "Eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt and pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Cream (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Cheese (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Bread crumbs (optional)" }, { "line_type": "ol", "section": "Procedure", "text": "Butter a shirred egg dish (a small casserole or custard dish)." }, { "line_type": "ol", "section": "Procedure", "text": "Put the dish on a low heat to melt the butter, or just add 2–3 tsp cream." }, { "line_type": "ol", "section": "Procedure", "text": "Break an egg in the dish over the cream and season with salt and pepper." }, { "line_type": "ol", "section": "Procedure", "text": "Optionally, sprinkle with shredded cheese and/or bread crumbs." }, { "line_type": "ol", "section": "Procedure", "text": "Bake in the oven at 375°F long enough to set the whites of the eggs. Alternatively, cook by placing the dish directly on low heat." }, { "line_type": "ol", "section": "Procedure", "text": "Serve in the same dish." } ], "title": "Shirred Egg", "url": "https://en.wikibooks.org/wiki/Cookbook:Shirred_Egg" }

{ "infobox": { "category": "/wiki/Category:Salad_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "4 tomatoes" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cucumbers" }, { "line_type": "ul", "section": "Ingredients", "text": "2 roasted peppers or fresh green bell peppers" }, { "line_type": "ul", "section": "Ingredients", "text": "2 spoonfuls chopped parsley" }, { "line_type": "ul", "section": "Ingredients", "text": "2 spoonfuls chopped red onion or green onion" }, { "line_type": "ul", "section": "Ingredients", "text": "½ pound (225 g) white cheese (feta; optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Some olives (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "salt, vinegar, oil to taste" }, { "line_type": "ol", "section": "Procedure", "text": "Cut the tomatoes, cucumbers and peppers in small pieces—cubes if possible." }, { "line_type": "ol", "section": "Procedure", "text": "Mix well with the parsley, onion, salt, and oil." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with white cheese grated on top. Enjoy!" } ], "title": "Shopska Salata (Tomato, Cucumber, and Bell Pepper Salad)", "url": "https://en.wikibooks.org/wiki/Cookbook:Shopska_Salata_(Tomato,_Cucumber,_and_Bell_Pepper_Salad)" }

{ "infobox": { "category": "/wiki/Category:Soup_recipes", "difficulty": 3, "servings": null, "time": "1 hour" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Shorba bil lahm is a comforting and hearty meat soup popular in Libyan cuisine. It is flavorful and broth-based, packed with tender pieces of meat, vegetables, and aromatic spices. It is often enjoyed as a satisfying meal on its own or as a starter to a larger feast." }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 onion, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "3 cloves of garlic, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "500 grams (1 lb) boneless lamb or beef, cut into small cubes" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon ground cumin" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon ground coriander" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon ground turmeric" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon ground cayenne pepper (adjust according to spice preference)" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper, to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "2 carrots, peeled and diced" }, { "line_type": "ul", "section": "Ingredients", "text": "2 potatoes, peeled and diced" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tomatoes, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1 liter (4 cups) vegetable broth or beef broth" }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh parsley or cilantro, chopped, for garnish" }, { "line_type": "ul", "section": "Equipment", "text": "Large pot" }, { "line_type": "ul", "section": "Equipment", "text": "Stovetop" }, { "line_type": "ul", "section": "Equipment", "text": "Wooden spoon or spatula" }, { "line_type": "ul", "section": "Equipment", "text": "Cutting board" }, { "line_type": "ul", "section": "Equipment", "text": "Chef's knife" }, { "line_type": "ul", "section": "Equipment", "text": "Measuring spoons" }, { "line_type": "ul", "section": "Equipment", "text": "Measuring cups" }, { "line_type": "ul", "section": "Equipment", "text": "Vegetable peeler" }, { "line_type": "ul", "section": "Equipment", "text": "Soup ladle" }, { "line_type": "ul", "section": "Equipment", "text": "Serving bowls" }, { "line_type": "ol", "section": "Procedure", "text": "Heat the olive oil in a large pot over medium heat." }, { "line_type": "ol", "section": "Procedure", "text": "Add the chopped onion and minced garlic to the pot and sauté until they become translucent and fragrant." }, { "line_type": "ol", "section": "Procedure", "text": "Add the diced lamb or beef cubes to the pot and cook until browned on all sides." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the ground cumin, ground coriander, ground turmeric, cayenne pepper, salt, and pepper, and cook for another minute to toast the spices." }, { "line_type": "ol", "section": "Procedure", "text": "Add the chopped carrots, potatoes, and tomatoes to the pot, and stir well to combine with the meat and spices." }, { "line_type": "ol", "section": "Procedure", "text": "Pour in the vegetable broth or beef broth, and bring the soup to a boil." }, { "line_type": "ol", "section": "Procedure", "text": "Reduce the heat to low, cover the pot, and let the soup simmer for about 1 hour, or until the meat is tender and the flavors have melded together." }, { "line_type": "ol", "section": "Procedure", "text": "Taste the soup and adjust the seasoning with salt and pepper if needed." }, { "line_type": "ol", "section": "Procedure", "text": "Serve hot, garnished with fresh parsley or cilantro." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You can customize the vegetables in the soup according to your preference. Other commonly added vegetables include celery, bell peppers, and zucchini." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Add a handful of cooked chickpeas or lentils to the soup for added protein and texture. For a spicier version, add a pinch of chili flakes or a finely chopped chili pepper." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "For a richer flavor, you can brown the meat in batches before adding the onions and garlic." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "This soup can be made in advance and reheated for serving. In fact, the flavors often deepen and improve after sitting for a day." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If using tougher cuts of meat, you can cook the soup for a longer time to ensure the meat becomes tender." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Serve the soup with warm crusty bread for dipping and sopping up the delicious broth." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Garnish the soup with a squeeze of fresh lemon juice for a tangy twist." } ], "title": "Shorba bil Lahm (Libyan Meat Soup)", "url": "https://en.wikibooks.org/wiki/Cookbook:Shorba_bil_Lahm_(Libyan_Meat_Soup)" }

{ "infobox": { "category": "/wiki/Category:Cookie_recipes", "difficulty": 2, "servings": "12", "time": "50 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Shortbread is a type of cookie which is traditionally made from one part white sugar, two parts butter, and three parts plain white flour, although other ingredients like ground rice or cornstarch are sometimes added to alter the texture. Shortbread is so named because of its crumbly texture (from an old meaning of the word short). The cause of this texture is its high fat content, provided by the butter. The related word \"shortening\" refers to any fat that may be added to produce a short (crumbly) texture.[1]" }, { "line_type": "ul", "section": "Ingredients", "text": "380 g (1 ½ cup / 13 ½ oz) all-purpose flour" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ tsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "220 g (1 cup / 8 oz) butter" }, { "line_type": "ul", "section": "Ingredients", "text": "110 g (½ cup / 4 oz) white granulated sugar" }, { "line_type": "ul", "section": "Equipment", "text": "1 sieve" }, { "line_type": "ul", "section": "Equipment", "text": "1 mixing bowl" }, { "line_type": "ul", "section": "Equipment", "text": "1 rolling pin" }, { "line_type": "ul", "section": "Equipment", "text": "1 wooden spoon" }, { "line_type": "ul", "section": "Equipment", "text": "1 table fork (optional, leave out for Iced Shortbread)" }, { "line_type": "ul", "section": "Equipment", "text": "1 scone cutter or circular cookie cutter (optional)" }, { "line_type": "ul", "section": "Equipment", "text": "1 cooling rack" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat the oven to 140°C (275°F or Gas Mark 1)." }, { "line_type": "ol", "section": "Procedure", "text": "Cream the butter with the sugar until light and fluffy." }, { "line_type": "ol", "section": "Procedure", "text": "Sift the flour and salt into the mixture and work into the fat and sugar until completely amalgamated." }, { "line_type": "ol", "section": "Procedure", "text": "Shape the dough into a ball and roll out to about 1.3 cm (½ inch) thick. The dough may need to be chilled for 10–15 minutes for easier handling." }, { "line_type": "ol", "section": "Procedure", "text": "Cut into squares or rectangles and prick the tops with a fork in two parallel lines." }, { "line_type": "ol", "section": "Procedure", "text": "Bake in the oven for 30–40 minutes or until the shortbread is lightly browned." }, { "line_type": "ol", "section": "Procedure", "text": "Leave them on a cooling rack to cool." }, { "line_type": "ol", "section": "Procedure", "text": "Store in a cool place in an airtight container." }, { "line_type": "ol", "section": "References", "text": "↑ \"Online Etymology Dictionary\". Retrieved 2007-01-25." } ], "title": "Shortbread", "url": "https://en.wikibooks.org/wiki/Cookbook:Shortbread" }

{ "infobox": { "category": "/wiki/Category:Pastry_recipes", "difficulty": 2, "servings": "1 crust", "time": "10 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Shortcrust pastry or shortcrust dough is a buttery, crumbly pastry dough which is often used as a base for tarts. This is an eggless version." }, { "line_type": "ul", "section": "Ingredients", "text": "150 g (½ cup) unsalted butter, softened" }, { "line_type": "ul", "section": "Ingredients", "text": "100 g (½ cup) caster sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp grated lemon rind" }, { "line_type": "ul", "section": "Ingredients", "text": "120 g (1 cup) plain flour, plus extra for dusting" }, { "line_type": "ul", "section": "Ingredients", "text": "120 g (¾ cup) potato flour" }, { "line_type": "ol", "section": "Procedure", "text": "Cream together butter, sugar, and lemon rind in a bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Sift together the plain and potato flours into a mound." }, { "line_type": "ol", "section": "Procedure", "text": "Make a well in the center of the mound and add the creamed mixture." }, { "line_type": "ol", "section": "Procedure", "text": "Knead lightly until the dough is consistent." }, { "line_type": "ol", "section": "Procedure", "text": "Wrap the dough in plastic wrap and chill for 1 hour before use." } ], "title": "Shortcrust Pastry", "url": "https://en.wikibooks.org/wiki/Cookbook:Shortcrust_Pastry" }

{ "infobox": { "category": "/wiki/Category:Dessert_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "A Shrewsbury cake is a British dessert. The cakes are often served multiple at a time." }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup white sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup all-purpose flour" }, { "line_type": "ul", "section": "Ingredients", "text": "1 egg white" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ tsp nutmeg" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (1 stick) unsalted butter, softened" }, { "line_type": "ul", "section": "Equipment", "text": "2 cookie sheets" }, { "line_type": "ul", "section": "Equipment", "text": "2 oven mitts" }, { "line_type": "ul", "section": "Equipment", "text": "Cooling rack" }, { "line_type": "ul", "section": "Equipment", "text": "Baking spray/a little extra butter" }, { "line_type": "ul", "section": "Equipment", "text": "Knife" }, { "line_type": "ul", "section": "Equipment", "text": "Spatula" }, { "line_type": "ul", "section": "Equipment", "text": "Large mixing bowl" }, { "line_type": "ul", "section": "Equipment", "text": "Measuring spoons" }, { "line_type": "ul", "section": "Equipment", "text": "Plate" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat the oven to 350°F." }, { "line_type": "ol", "section": "Procedure", "text": "Place butter in mixing bowl along with sugar. Cream until the mixture is fluffy." }, { "line_type": "ol", "section": "Procedure", "text": "Break the egg into the mixture, and stir it in completely." }, { "line_type": "ol", "section": "Procedure", "text": "Add the nutmeg and flour to the mixture, and stir in completely." }, { "line_type": "ol", "section": "Procedure", "text": "Spray or butter the cookie sheets." }, { "line_type": "ol", "section": "Procedure", "text": "Place teaspoons of the batter onto the cookie sheets about two inches apart." }, { "line_type": "ol", "section": "Procedure", "text": "Place in the oven and bake at 350°F for 10 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Take the cakes out of the oven, if the cakes have stuck together, use a knife to cut them apart." }, { "line_type": "ol", "section": "Procedure", "text": "Use spatula to place the cakes onto a plate." }, { "line_type": "ol", "section": "Procedure", "text": "Enjoy." } ], "title": "Shrewsbury Cakes", "url": "https://en.wikibooks.org/wiki/Cookbook:Shrewsbury_Cakes" }

{ "infobox": { "category": "/wiki/Category:Breakfast_recipes", "difficulty": 2, "servings": "6", "time": "20 minutesor 40 minutes if you have to peel the shrimp" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "3–4 strips thickened smoked bacon, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pound large shrimp" }, { "line_type": "ul", "section": "Ingredients", "text": "6 servings of grits" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup shredded sharp cheddar cheese" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup butter" }, { "line_type": "ul", "section": "Ingredients", "text": "½ large sweet onion, cut into thin strips" }, { "line_type": "ul", "section": "Ingredients", "text": "½ yellow bell pepper, cut into strips" }, { "line_type": "ul", "section": "Ingredients", "text": "½ red bell pepper, cut into strips" }, { "line_type": "ul", "section": "Ingredients", "text": "2–3 cloves garlic, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "¼–½ teaspoon hot sauce, or to taste (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "juice of one lime" }, { "line_type": "ol", "section": "Procedure", "text": "Fry bacon until crisp, remove and set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Sauté onions, garlic, and peppers in bacon grease, add lime juice and hot sauce and set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Prepare grits per the directions on box. Add cheese and butter when done cooking to allow for them to melt, then set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Stir when done melting." }, { "line_type": "ol", "section": "Procedure", "text": "Sauté the shrimp until they turn pink, about 2–3 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Place the grits and cheese in large serving container and place the shrimp down the center of the container." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If served on individual dish/platter, serve sliced limes on the side." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "In preparing the grits, you may want to use condensed milk instead of water to make the grits for an extra creamy texture!" }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "As an alternative, add garden peas to grits and serve with steamed bell peppers, zucchini, yellow squash, and mushrooms on the side. Adds a great taste texture with the peas!" }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If you are planning to use unpeeled shrimp, plan an extra 20 minutes to peel the shrimp!" } ], "title": "Shrimp and Cheese Grits", "url": "https://en.wikibooks.org/wiki/Cookbook:Shrimp_and_Cheese_Grits" }

{ "infobox": { "category": "/wiki/Category:Seafood_recipes", "difficulty": null, "servings": "8–12", "time": "2 hours" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Ceviche (or cebiche) is traditional Peruvian/Ecuadorian dish in maritime areas. In its classic form, it is composed of chunks of raw fish, lime juice, chopped onion, and minced ají limo or rocoto, both types of chiles. The recipe below for Ceviche of Shrimp and Sea Bass is not \"authentic\" but should be edible." }, { "line_type": "ul", "section": "Ingredients", "text": "1 pound (450 g) shrimp (16/20 per pound), peeled and cleaned" }, { "line_type": "ul", "section": "Ingredients", "text": "2 pounds (900 g) meaty white fish, such as sea bass, boned and cut into large dice" }, { "line_type": "ul", "section": "Ingredients", "text": "1 red onion, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 piece ginger, peeled and minced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 clove garlic, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ Habañero or Scotch bonnet pepper, seeded and minced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 celery rib, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "5 lemons, juiced" }, { "line_type": "ul", "section": "Ingredients", "text": "5 limes, juiced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 bunch cilantro, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "2 ears of corn, grilled with husk on" }, { "line_type": "ol", "section": "Procedure", "text": "Boil salted water. Have ice water ready on the side. Poach shrimp for just 30 seconds in the hot water, then cool in ice water and drain." }, { "line_type": "ol", "section": "Procedure", "text": "Combine shrimp with fish, then toss with onion, ginger, garlic, hot pepper, celery, salt, and black pepper. Allow to cool in the refrigerator at least 30 minutes and up to 2 hours." }, { "line_type": "ol", "section": "Procedure", "text": "Add lemon and lime juices and refrigerate 1 additional hour. Finish with cilantro and corn." }, { "line_type": "ol", "section": "Procedure", "text": "Check seasoning and serve." } ], "title": "Shrimp and Sea Bass Ceviche", "url": "https://en.wikibooks.org/wiki/Cookbook:Shrimp_and_Sea_Bass_Ceviche" }

{ "infobox": { "category": "/wiki/Category:Shrimp_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 pound peeled, deveined jumbo shrimp, heads removed" }, { "line_type": "ul", "section": "Ingredients", "text": "½ onion, finely diced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp minced garlic" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp vegetable oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp curry powder" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup chicken broth" }, { "line_type": "ul", "section": "Ingredients", "text": "1 heaping tbsp red curry paste" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp ghee" }, { "line_type": "ol", "section": "Procedure", "text": "Heat oil in a large stainless steel sauté pan over medium high heat. Add shrimp and sauté just until bright pink. Remove and keep warm." }, { "line_type": "ol", "section": "Procedure", "text": "Melt ghee in same pan. Add vegetables and sauté until browned around edges." }, { "line_type": "ol", "section": "Procedure", "text": "Add remaining ingredients and shrimp and toss to coat. Reduce heat to medium low and cook until shrimp are heated through." }, { "line_type": "ol", "section": "Procedure", "text": "Remove and serve." } ], "title": "Shrimp Curry", "url": "https://en.wikibooks.org/wiki/Cookbook:Shrimp_Curry" }

{ "infobox": { "category": "/wiki/Category:Rice_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "The shrimp fried rice recipe is incredibly tasty. You can use any vegetable you have on hand to make it, and once the rice is cooked, everything else will be ready quickly. For this recipe, soy sauce is essential because it adds flavor and color. In addition to making the dish appetizing, soy sauce gives the rice a lovely light golden hue. This recipe works well with leftover white rice as well" }, { "line_type": "ul", "section": "Ingredients", "text": "Shrimp, peeled and cleaned" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Vegetable oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Eggs, whisked" }, { "line_type": "ul", "section": "Ingredients", "text": "Garlic, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh ginger, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "Onion, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Bell pepper, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "Green peas" }, { "line_type": "ul", "section": "Ingredients", "text": "Carrots, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "Seasoning cubes" }, { "line_type": "ul", "section": "Ingredients", "text": "Fried rice spice" }, { "line_type": "ul", "section": "Ingredients", "text": "Cooked rice" }, { "line_type": "ul", "section": "Ingredients", "text": "Soy sauce" }, { "line_type": "ol", "section": "Procedure", "text": "Sprinkle a little salt and pepper over the shrimp, then set them aside for 5 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Heat 1 tablespoon of vegetable oil in a nonstick pan or wok that has been heated over medium heat. Add the shrimp, and stir-fry for 30 seconds, then flip them over and cook until just barely pink but not overdone. Remove the shrimp, leaving a thin layer of oil in the pan." }, { "line_type": "ol", "section": "Procedure", "text": "Add the whisked egg, and gently fry it before breaking it up into little pieces and removing it to a different plate." }, { "line_type": "ol", "section": "Procedure", "text": "Add the garlic, ginger, and onions to the hot pan. When they are aromatic, add the bell peppers, green peas, and carrots." }, { "line_type": "ol", "section": "Procedure", "text": "Add the fried rice spice, season with salt, and sauté for 2 minutes, turning periodically, until the vegetables begin to soften." }, { "line_type": "ol", "section": "Procedure", "text": "Add the scrambled eggs to the vegetables along with the cooked rice. Add soy sauce to taste, and mix into the mixture." }, { "line_type": "ol", "section": "Procedure", "text": "Spread everything evenly around the pan's surface, and cook until the rice is well-heated. Make sure the soy sauce and vegetables are evenly distributed over the rice." }, { "line_type": "ol", "section": "Procedure", "text": "Stir the cooked shrimp back into the rice to combine. Check for salt, then stir over medium heat until everything is heated through." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the shrimp fried rice from the heat, and serve it with a cold beverage." } ], "title": "Shrimp Fried Rice", "url": "https://en.wikibooks.org/wiki/Cookbook:Shrimp_Fried_Rice" }

{ "infobox": { "category": "/wiki/Category:Shrimp_recipes", "difficulty": 2, "servings": "8–10", "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "¼ cup (60 ml) green pepper, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "2 spring onions, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1 small onion, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1 Scotch bonnet or other hot pepper, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups (480 ml) flour" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tsp (10 ml) baking powder" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp (5 ml) sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "½ lb (~225 g) chopped shrimp" }, { "line_type": "ul", "section": "Ingredients", "text": "4 cloves garlic, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp (5 ml) thyme" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp (5 ml) parsley" }, { "line_type": "ul", "section": "Ingredients", "text": "Black pepper to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Water" }, { "line_type": "ul", "section": "Ingredients", "text": "Vegetable oil" }, { "line_type": "ol", "section": "Procedure", "text": "Combine green pepper, spring onions, onions, and scotch bonnet in a bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Add remaining ingredients except water, and mix thoroughly." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in enough water to make a soft mixture using a spoon. Beat mixture until is smooth." }, { "line_type": "ol", "section": "Procedure", "text": "Using a pan or deep fryer, drop spoonfuls in to hot oil, and fry until all sides are brown." } ], "title": "Shrimp Fritters (Accra)", "url": "https://en.wikibooks.org/wiki/Cookbook:Shrimp_Fritters_(Accra)" }

{ "infobox": { "category": "/wiki/Category:Curry_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 cup (240 ml) grated coconut, preferably fresh" }, { "line_type": "ul", "section": "Ingredients", "text": "2 dried red chile peppers" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp turmeric powder" }, { "line_type": "ul", "section": "Ingredients", "text": "2 peppercorns" }, { "line_type": "ul", "section": "Ingredients", "text": "1 piece of tamarind (the size of a small marble)" }, { "line_type": "ul", "section": "Ingredients", "text": "½ onion, chopped fine" }, { "line_type": "ul", "section": "Ingredients", "text": "1 drumstick (frozen works fine), cut into 8–10 pieces" }, { "line_type": "ul", "section": "Ingredients", "text": "10–15 shrimp, cleaned and de-veined" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pinch asafoetida" }, { "line_type": "ol", "section": "Procedure", "text": "Put the shrimp, onion, drumsticks, and asafoetida in a saucepan. Add a little water and cook until the shrimp and drumsticks are done. If using white fish instead of shrimp, then omit the shrimp at this stage." }, { "line_type": "ol", "section": "Procedure", "text": "Grind the grated coconut, chile peppers, turmeric, pepper and tamarind to a fine paste. If needed, add a tiny amount of water to form a thick fine paste. Avoid watering down the paste as far as possible." }, { "line_type": "ol", "section": "Procedure", "text": "Add to the shrimp mix and bring to a boil. If using white fish, add at this point." }, { "line_type": "ol", "section": "Procedure", "text": "Add salt to taste." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with hot white rice." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The traditional way of eating shrimp hooman is with hot steaming rice and raw mango pickle." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Alternatively the recipe can be made with any white fish (vellyo, muddashi, shevtali, visvaan)." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If using frozen grated coconut, defrost it before use." } ], "title": "Shrimp Hooman (Goan Shrimp Curry)", "url": "https://en.wikibooks.org/wiki/Cookbook:Shrimp_Hooman_(Goan_Shrimp_Curry)" }

{ "infobox": { "category": "/wiki/Category:Pasta_recipes", "difficulty": 2, "servings": "4", "time": "Prep: 6 minutesCooking: 12 minutes" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 package (12 ounces) shrimp scampi, garlic and butter flavor" }, { "line_type": "ul", "section": "Ingredients", "text": "12 ounces dry angel hair pasta" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup fresh flat-leaf parsley leaves, roughly chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "⅓ cup pine nuts, toasted" }, { "line_type": "ul", "section": "Ingredients", "text": "Finely grated zest and juice of 1 lemon" }, { "line_type": "ul", "section": "Ingredients", "text": "Kosher salt and freshly ground black pepper" }, { "line_type": "ol", "section": "Procedure", "text": "Boil large pot of cold water and salt it generously." }, { "line_type": "ol", "section": "Procedure", "text": "Add the pasta and cook, stirring occasionally until al dente, 4–5 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Drain the pasta reserving about 1 cup of the cooking water." }, { "line_type": "ol", "section": "Procedure", "text": "Prepare the shrimp in a large skillet according to package directions." }, { "line_type": "ol", "section": "Procedure", "text": "Stir the lemon zest and juice into the shrimp." }, { "line_type": "ol", "section": "Procedure", "text": "Add the pasta, reserved pasta water, parsley and pine nuts, and toss in the skillet to coat the pasta evenly." }, { "line_type": "ol", "section": "Procedure", "text": "Divide shrimp and pasta among warm pasta bowls and serve." } ], "title": "Shrimp Scampi Angel Hair Pasta with Lemon and Pine Nuts", "url": "https://en.wikibooks.org/wiki/Cookbook:Shrimp_Scampi_Angel_Hair_Pasta_with_Lemon_and_Pine_Nuts" }

{ "infobox": { "category": "/wiki/Category:Nigerian_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Shuku shuku is a very delicious Nigerian snack." }, { "line_type": "ul", "section": "Ingredients", "text": "Sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "Egg yolks" }, { "line_type": "ul", "section": "Ingredients", "text": "Coconut chaff" }, { "line_type": "ul", "section": "Ingredients", "text": "Bread crumbs" }, { "line_type": "ol", "section": "Procedure", "text": "In a large bowl, combine the sugar, egg yolks, and coconut chaff. With a spatula, mix everything thoroughly until it is all combined." }, { "line_type": "ol", "section": "Procedure", "text": "Make little shuku shuku balls using your fingertips. They should be about the size of table tennis balls." }, { "line_type": "ol", "section": "Procedure", "text": "Roll each ball gently in breadcrumbs until it is thoroughly covered. Transfer to a baking sheet." }, { "line_type": "ol", "section": "Procedure", "text": "Bake in a preheated oven at 170°C (335°F) for 20–30 minutes, until golden all over." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Coconut chaff is the solid material left over after blending coconut flesh and straining out the liquid." } ], "title": "Shuku Shuku (Coconut Milk Balls)", "url": "https://en.wikibooks.org/wiki/Cookbook:Shuku_Shuku_(Coconut_Milk_Balls)" }

{ "infobox": { "category": "/wiki/Category:Filipino_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Silog is a heavy, easy-to-make breakfast on every Filipino's table.[1]" }, { "line_type": "ul", "section": "Ingredients", "text": "1 serving of fried rice" }, { "line_type": "ul", "section": "Ingredients", "text": "1 fried chicken egg (sunny side-up or beaten)" }, { "line_type": "ul", "section": "Ingredients", "text": "Add-ons of your choice, such as:\n2 hot dogs\n1 can of corned beef\n1 longganisa sausage\nSliced cucumber and tomato" }, { "line_type": "ul", "section": "Ingredients", "text": "2 hot dogs" }, { "line_type": "ul", "section": "Ingredients", "text": "1 can of corned beef" }, { "line_type": "ul", "section": "Ingredients", "text": "1 longganisa sausage" }, { "line_type": "ul", "section": "Ingredients", "text": "Sliced cucumber and tomato" }, { "line_type": "ol", "section": "Procedure", "text": "Place the fried rice and the egg on your plate." }, { "line_type": "ol", "section": "Procedure", "text": "Arrange your desired add-ons around the rice." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with any desired condiments, such as spicy vinegar." }, { "line_type": "ol", "section": "References", "text": "↑ Nast, Condé (2022-01-20). \"I Could—and I Will—Eat Silog for Every Meal of the Week\". Bon Appétit. Retrieved 2024-01-26." } ], "title": "Silog", "url": "https://en.wikibooks.org/wiki/Cookbook:Silog" }

{ "infobox": { "category": "/wiki/Category:Dumpling_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Silvash gombotz (Hungarian spelling: Szilvás gombóc) is a traditional dessert recipe for plum dumplings from Hungary. During the freezing cold winters, warm filling desserts like these are very popular." }, { "line_type": "ul", "section": "Ingredients", "text": "2 pounds peeled potatoes" }, { "line_type": "ul", "section": "Ingredients", "text": "1 egg" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pinch salt" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tbsp oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Plain flour" }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh plums, plum jam or plum compote" }, { "line_type": "ol", "section": "Procedure", "text": "Cook potatoes until very soft (at least an hour). Peel and mash with a fork." }, { "line_type": "ol", "section": "Procedure", "text": "Add the egg to the mixture, along with the little salt and oil. Mix well." }, { "line_type": "ol", "section": "Procedure", "text": "Mix in enough flour to make a smooth dough." }, { "line_type": "ol", "section": "Procedure", "text": "Knead the potato dough, then roll it out into a thin sheet (about 5 mm thick), and cut into squares." }, { "line_type": "ol", "section": "Procedure", "text": "Put half a plum or 1 tsp of plum jam on each square. Wrap the dough around the filling and seal the edges." }, { "line_type": "ol", "section": "Procedure", "text": "Cook in boiling water for 10–15 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with bread crumbs fried in butter." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "When filled with apricot, the dumplings are called \"barackos gombóc\" or \"Baratzkosh Gombotz\"." } ], "title": "Silvash Gombotz (Hungarian Plum Dumplings)", "url": "https://en.wikibooks.org/wiki/Cookbook:Silvash_Gombotz_(Hungarian_Plum_Dumplings)" }

{ "infobox": { "category": "/wiki/Category:Tofu_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 block firm tofu" }, { "line_type": "ul", "section": "Ingredients", "text": "Mixture of preferred vegetables (suggested combination: onion, green pepper, tomato)" }, { "line_type": "ul", "section": "Ingredients", "text": "½ ea. apple" }, { "line_type": "ul", "section": "Ingredients", "text": "Soy sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "Olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Preferred seasonings (suggested seasonings: pepper, hot sauce, salt)" }, { "line_type": "ol", "section": "Procedure", "text": "Slice tofu into manageable slices (no more than ¼ inch thick)." }, { "line_type": "ol", "section": "Procedure", "text": "Slice all vegetables and apple." }, { "line_type": "ol", "section": "Procedure", "text": "Simmer tofu and vegetable in a light mixture of olive oil and soy sauce on medium high heat." }, { "line_type": "ol", "section": "Procedure", "text": "Cook until tofu is golden brown and vegetables have thoroughly soaked up juices." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with a side of rice or couscous and season." } ], "title": "Simmering Tofu Stir-fry", "url": "https://en.wikibooks.org/wiki/Cookbook:Simmering_Tofu_Stir-fry" }

{ "infobox": { "category": "/wiki/Category:Salad_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "This is a simple and tasty salad made from a variety of sprouts and vegetables." }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup fresh mung bean sprouts (sprout your own and use them when the sprouts are about ½ inch long)" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup peeled, deseeded, diced cucumber" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup chopped celery" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp lemon juice" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp extra-virgin olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp chopped fresh cilantro" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp sunflower seeds" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Black pepper to taste" }, { "line_type": "ol", "section": "Procedure", "text": "Combine the veggies and sprouts in a glass bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Whisk together the salt, pepper, lemon juice, and olive oil in a separate bowl. Add to the salad and toss well to mix." }, { "line_type": "ol", "section": "Procedure", "text": "Garnish with the cilantro and sunflower seeds, and serve at room temperature or cool." } ], "title": "Simple Ayurvedic Sprout Salad", "url": "https://en.wikibooks.org/wiki/Cookbook:Simple_Ayurvedic_Sprout_Salad" }

{ "infobox": { "category": "/wiki/Category:Chicken_recipes", "difficulty": 1, "servings": "4 servings", "time": "Prep: 10 minutesCooking: ~30 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Tradiational biryani recipes often use many ingredients, some of which may be hard to find. This simple biryani recipe uses only a few ingredients, and can be made in just one pan, making a quick and easy meal." }, { "line_type": "ul", "section": "Ingredients", "text": "300 g basmati rice, soaked in warm water for 30 minutes" }, { "line_type": "ul", "section": "Ingredients", "text": "600 g chicken, cut into pieces" }, { "line_type": "ul", "section": "Ingredients", "text": "1 large onion, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "30 g butter" }, { "line_type": "ul", "section": "Ingredients", "text": "1 bay leaf" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp tumeric" }, { "line_type": "ul", "section": "Ingredients", "text": "3 cardamom pods" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cinnamon stick" }, { "line_type": "ul", "section": "Ingredients", "text": "4 tbsp curry paste" }, { "line_type": "ul", "section": "Ingredients", "text": "100 g raisins" }, { "line_type": "ul", "section": "Ingredients", "text": "850 ml chicken stock" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp coriander" }, { "line_type": "ol", "section": "Procedure", "text": "Wash the rice with cold water until it runs clear." }, { "line_type": "ol", "section": "Procedure", "text": "Cook the onion, cardamom pods, bay leaves, and cinnamon in the butter for 10 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Add the chicken, turmeric, and curry paste, and cook for 5 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Add the rice and raisins and then the chicken stock." }, { "line_type": "ol", "section": "Procedure", "text": "Cover the pan tightly and bring to the boil." }, { "line_type": "ol", "section": "Procedure", "text": "Reduce the heat to low and cook for 5 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from the heat and rest for 10 minutes, allowing the rice to absorb any remaining moisture." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in half the coriander and serve with the rest sprinkled over the top." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Add chopped chilli peppers to give a little more heat." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Sprinkle roasted nuts along with the coriander to provide a crunchy texture." } ], "title": "Simple Biryani", "url": "https://en.wikibooks.org/wiki/Cookbook:Simple_Biryani" }

{ "infobox": { "category": "/wiki/Category:Bean_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Dried chickpeas are fairly easy to prepare, if you allow enough time, and they taste far better than the canned version." }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups dried chickpeas" }, { "line_type": "ul", "section": "Ingredients", "text": "4 stalks celery, chopped" }, { "line_type": "ol", "section": "Procedure", "text": "Cover the chickpeas completely with water, and let them soak overnight. Drain the chickpeas." }, { "line_type": "ol", "section": "Procedure", "text": "Combine the chickpeas and celery in a pot. Add enough water to completely cover the contents by a few inches." }, { "line_type": "ol", "section": "Procedure", "text": "Bring the pot to a simmer over medium heat. Cook for about 2 hours until the chickpeas are tender—the cooking time is not an exact science, and you will need to bite into a chickpea to see if it is fully cooked." }, { "line_type": "ol", "section": "Procedure", "text": "Once the chickpeas are done, drain the cooking liquid. If desired, you can reserve it to use as aquafaba." }, { "line_type": "ol", "section": "Procedure", "text": "Use the cooked chickpeas as you would canned chickpeas. Alternatively, you can season them with salt, pepper, and a dash of olive oil and vinegar if you would like to eat them plain." } ], "title": "Simple Boiled Chickpeas", "url": "https://en.wikibooks.org/wiki/Cookbook:Simple_Boiled_Chickpeas" }

{ "infobox": { "category": "/wiki/Category:Frosting_and_icing_recipes", "difficulty": 2, "servings": null, "time": "5 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Simple buttercream (sometimes called American buttercream, mock cream, or butter icing) is a type of icing or frosting used inside cakes, as a coating, and as decoration." }, { "line_type": "ul", "section": "Ingredients", "text": "200 g (1 cup) unsalted butter, softened" }, { "line_type": "ul", "section": "Ingredients", "text": "5 ml (1 tsp) vanilla extract" }, { "line_type": "ul", "section": "Ingredients", "text": "450 g (4 cups) sifted powdered sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "30 ml (2 tbsp) milk" }, { "line_type": "ol", "section": "Procedure", "text": "Cream together butter and vanilla using a mixer." }, { "line_type": "ol", "section": "Procedure", "text": "Beat in powdered sugar one cup at a time, scraping sides and bottom of bowl regularly. Mixture will be very dry." }, { "line_type": "ol", "section": "Procedure", "text": "When all the sugar is incorporated, add milk and beat until incorporated." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "To make chocolate buttercream, add 150 g (¾ cup) unsweetened cocoa powder or 3 oz (84 g) melted unsweetened baking chocolate, and increase the milk to 45–60 ml (3–4 tbsp)." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "To make lemon buttercream, omit milk and add zest and juice of 1 lemon." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "This is the simplest version of a recipe that has many. One of the most common changes is to substitute margarine or shortening for some or all of the butter. This is prevalent especially in commercial kitchens because it is cheaper and it increases the stability of the icing at room temperature, making it easier to work with, especially in large quantities or for long durations. Buttercreams made with unsalted butter, however, provide a more delicate texture and superior flavor and mouthfeel (texture) to buttercreams made with vegetable shortening." } ], "title": "Simple Buttercream", "url": "https://en.wikibooks.org/wiki/Cookbook:Simple_Buttercream" }

{ "infobox": { "category": "/wiki/Category:Salad_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 pound chicken, cooked and diced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 spoonful mayonnaise" }, { "line_type": "ul", "section": "Ingredients", "text": "1 handful freshly-cut lettuce" }, { "line_type": "ul", "section": "Ingredients", "text": "Cooked bacon, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon dressing" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon minced garlic" }, { "line_type": "ol", "section": "Procedure", "text": "Toss together all ingredients until well-combined." }, { "line_type": "ol", "section": "Procedure", "text": "Serve cool or at room temperature." } ], "title": "Simple Chicken Salad", "url": "https://en.wikibooks.org/wiki/Cookbook:Simple_Chicken_Salad" }

{ "infobox": { "category": "/wiki/Category:Dessert_recipes", "difficulty": 1, "servings": "8–10", "time": "Prep: 5–10 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Chocolate cheese pie is a quick and tasty dessert that's easy to make using simple ingredients." }, { "line_type": "ul", "section": "Ingredients", "text": "8 ounces (225 g) cream cheese" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup (60 ml) unsweetened cocoa powder" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup (60 g) powdered sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "8 ounces (225 g) nondairy whipped topping" }, { "line_type": "ul", "section": "Ingredients", "text": "1 ready-made graham cracker crumb crust" }, { "line_type": "ol", "section": "Procedure", "text": "Melt the cream cheese, and cool slightly. Transfer to a mixing bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Mix in the cocoa powder and powdered sugar." }, { "line_type": "ol", "section": "Procedure", "text": "Fold in the whipped topping." }, { "line_type": "ol", "section": "Procedure", "text": "Pour mixture into the into ready-made crust" }, { "line_type": "ol", "section": "Procedure", "text": "Cover and place in a refrigerator/freezer. Remove when solid." }, { "line_type": "ol", "section": "Procedure", "text": "Serve." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Fresh fruit, such as blueberries and cherries, make a nice addition." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Melted caramel makes a nice touch when drizzled on top." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Use fudge or melted chocolate bars in place of the cocoa." } ], "title": "Simple Chocolate Cheese Pie", "url": "https://en.wikibooks.org/wiki/Cookbook:Simple_Chocolate_Cheese_Pie" }

{ "infobox": { "category": "/wiki/Category:Confection_recipes", "difficulty": 1, "servings": "10–30", "time": "30 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Chocolate fudge is a simple, sugary treat intended to be picked up and eaten at room temperature or refrigerated." }, { "line_type": "ul", "section": "Ingredients", "text": "3 cups (18 oz) chocolate chips" }, { "line_type": "ul", "section": "Ingredients", "text": "1 can (14 oz) sweetened condensed milk" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp vanilla (optional)" }, { "line_type": "ul", "section": "Special equipment", "text": "Double boiler" }, { "line_type": "ul", "section": "Special equipment", "text": "2 feet of wax paper or aluminum foil (optional)" }, { "line_type": "ol", "section": "Procedure", "text": "Use a double boiler to melt the chocolate chips. Failing to use a double boiler will result in burned chocolate." }, { "line_type": "ol", "section": "Procedure", "text": "Add the sweetened condensed milk. Stir until mixed." }, { "line_type": "ol", "section": "Procedure", "text": "Pour into a lined baking dish, bowl, or other mold. Expect it to stick if you don't use wax paper or foil." }, { "line_type": "ol", "section": "Procedure", "text": "Let cool for several hours." } ], "title": "Simple Chocolate Fudge", "url": "https://en.wikibooks.org/wiki/Cookbook:Simple_Chocolate_Fudge" }

{ "infobox": { "category": "/wiki/Category:Bread_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "All-purpose flour" }, { "line_type": "ul", "section": "Ingredients", "text": "Water" }, { "line_type": "ul", "section": "Ingredients", "text": "Vegetable oil" }, { "line_type": "ol", "section": "Procedure", "text": "Take 2 handfuls of flour and put in a bowl. Using a spoon, make a well in the middle." }, { "line_type": "ol", "section": "Procedure", "text": "Fill the well halfway with vegetable oil and the other half with water." }, { "line_type": "ol", "section": "Procedure", "text": "Fold in the flour and mix until a dough comes together in the bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Let rest for 1 hour." }, { "line_type": "ol", "section": "Procedure", "text": "Divide dough into 4 parts. Taking 1 piece of dough, flatten it with your palms and then stretch the dough until it is thin as a tissue." }, { "line_type": "ol", "section": "Procedure", "text": "Cook on a pan or other hot surface until small to medium bubbles appear on the surface." }, { "line_type": "ol", "section": "Procedure", "text": "Flip onto other side (with your hand or spatula) to let cook for 30–40 seconds more." }, { "line_type": "ol", "section": "Procedure", "text": "Repeat cooking steps until all the dough is used up." } ], "title": "Simple Flatbread", "url": "https://en.wikibooks.org/wiki/Cookbook:Simple_Flatbread" }

{ "infobox": { "category": "/wiki/Category:Pasta_recipes", "difficulty": 3, "servings": "4", "time": "1 hour" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "8 ounces whole grain thin spaghetti" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 small onion" }, { "line_type": "ul", "section": "Ingredients", "text": "½ pound mild or hot Italian sausage" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cups red or dry white wine" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cans (28 ounces) no-salt-added diced tomatoes" }, { "line_type": "ul", "section": "Ingredients", "text": "1 can (6 ounces) no-salt-added tomato paste" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp minced garlic" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp dried Italian seasoning" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup grated Parmesan cheese" }, { "line_type": "ol", "section": "Procedure", "text": "Prepare pasta according to package directions." }, { "line_type": "ol", "section": "Procedure", "text": "Meanwhile, heat oil in a 4½-quart saucepan or Dutch oven over medium-high heat." }, { "line_type": "ol", "section": "Procedure", "text": "Peel and finely chop onion, adding to pan as you chop." }, { "line_type": "ol", "section": "Procedure", "text": "Remove casings from sausage, if necessary, and crumble sausage into the pan. Stir and cook, breaking up the sausage, until the sausage is cooked through and the onion is tender, about 5 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Add wine to pan and stir to loosen any brown bits on the bottom of the pan." }, { "line_type": "ol", "section": "Procedure", "text": "Add canned tomatoes and their juice, tomato paste, garlic, sugar and Italian seasoning." }, { "line_type": "ol", "section": "Procedure", "text": "Stir to combine, then reduce heat to medium-low." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in Parmesan cheese, and cook until pasta is ready." }, { "line_type": "ol", "section": "Procedure", "text": "Serve the sauce with the cooked pasta." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "May substitute ½ cup chopped onion for small onion." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Sauce can simmer on low, after cheese is added, up to 30 minutes, if necessary." } ], "title": "Simple Italian Sausage Spaghetti Dinner", "url": "https://en.wikibooks.org/wiki/Cookbook:Simple_Italian_Sausage_Spaghetti_Dinner" }

{ "infobox": { "category": "/wiki/Category:Snack_recipes", "difficulty": 2, "servings": "4–12", "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 pound (450 g) lean ground beef (92% lean or greater)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 can diced tomatoes with green chiles" }, { "line_type": "ul", "section": "Ingredients", "text": "2 teaspoons or less taco seasoning mix (mostly cumin)" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons sour cream" }, { "line_type": "ul", "section": "Ingredients", "text": "1 dash Mexican seasoning" }, { "line_type": "ul", "section": "Ingredients", "text": "Corn tortilla chips" }, { "line_type": "ol", "section": "Procedure", "text": "In a skillet, brown ground beef with Mexican seasoning and Taco Mix." }, { "line_type": "ol", "section": "Procedure", "text": "When beef is browned add the can of diced tomatoes with green chiles, cover and allow to simmer an additional 5 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Put tortilla chips on a large plate. Place 2 tablespoons of sour cream on plate. Sprinkle beef and diced tomato mixture over top of the chips." }, { "line_type": "ol", "section": "Procedure", "text": "Serve and enjoy." } ], "title": "Simple Nachos", "url": "https://en.wikibooks.org/wiki/Cookbook:Simple_Nachos" }

{ "infobox": { "category": "/wiki/Category:Soup_recipes", "difficulty": 1, "servings": "1", "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "This miso soup is a close approximation of what you get in most cheap western Japanese restaurants. All ingredients are to taste; the primary thing is the ratio of miso to dashi." }, { "line_type": "ul", "section": "Ingredients", "text": "250 ml (1 cup) dashi" }, { "line_type": "ul", "section": "Ingredients", "text": "5 pieces of wakame" }, { "line_type": "ul", "section": "Ingredients", "text": "A few 1 cm cubes of medium-firm tofu" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon (about 15 ml) miso paste (either white, red, or a mixture)" }, { "line_type": "ol", "section": "Procedure", "text": "Heat the dashi to a light simmer." }, { "line_type": "ol", "section": "Procedure", "text": "While this is heating, lay out your bowl and place the wakame and tofu in the bottom." }, { "line_type": "ol", "section": "Procedure", "text": "When the dashi simmers, take a ladle or so of liquid aside and mix it with the miso paste." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the pot of dashi from the stove and stir in the miso mixture." }, { "line_type": "ol", "section": "Procedure", "text": "Ladle the prepared soup into the bowl and serve." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Some prefer less miso, some prefer more. The quantity given results in the moderately-salty type popular in restaurants before meals." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Do not permit the miso to boil; doing so alters the flavour." } ], "title": "Simple Restaurant Miso Soup", "url": "https://en.wikibooks.org/wiki/Cookbook:Simple_Restaurant_Miso_Soup" }

{ "infobox": { "category": "/wiki/Category:Oyster_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "The information in this module was taken from the public domain 1881 Household Cyclopedia and modernized by Wikibooks editors." }, { "line_type": "ul", "section": "Ingredients", "text": "25 small live oysters" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper to taste" }, { "line_type": "ol", "section": "Procedure", "text": "Rinse the oysters in a colander and drain well." }, { "line_type": "ol", "section": "Procedure", "text": "Put the live oysters in the shell in a large sauté pan on medium-high heat and leave them till their shells open a little." }, { "line_type": "ol", "section": "Procedure", "text": "Take them off the heat, open them on a plate, and season with salt and pepper." } ], "title": "Simple Roasted Oysters", "url": "https://en.wikibooks.org/wiki/Cookbook:Simple_Roasted_Oysters" }

{ "infobox": { "category": "/wiki/Category:Broth_and_stock_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "This dashi can be used to make a miso soup similar to those served in restaurants in North America." }, { "line_type": "ul", "section": "Ingredients", "text": "3 large handfuls dried, smoked, thinly-shaved skipjack tuna (katsuobushi)" }, { "line_type": "ul", "section": "Ingredients", "text": "4–5 ea. 4-inch (10 cm) long sheets of kombu seaweed" }, { "line_type": "ul", "section": "Ingredients", "text": "4–8 cups (1–2 liters) water" }, { "line_type": "ol", "section": "Process", "text": "Cut small gashes into the kombu. Do not wash the kombu; the white powder on the exterior is actually natural, crystallized MSG and gives the soup flavour." }, { "line_type": "ol", "section": "Process", "text": "Place the kombu into the water and bring it to a boil, skimming the surface periodically" }, { "line_type": "ol", "section": "Process", "text": "Just as the water begins to simmer, remove the kombu (this may be re-infused with less water a second time to make a lower-quality dashi suitable for cooking)" }, { "line_type": "ol", "section": "Process", "text": "Let the stock cool down for approximately 5 minutes" }, { "line_type": "ol", "section": "Process", "text": "Add the flaked tuna and stir, returning to heat" }, { "line_type": "ol", "section": "Process", "text": "Permit it to boil for about 30 seconds and remove from heat" }, { "line_type": "ol", "section": "Process", "text": "After a few minutes, the fish will sink to the bottom. Strain the stock through a fine mesh filter (cheesecloth works well), squeezing the fish to extract every bit of juice (this may be re-infused as well)" }, { "line_type": "ol", "section": "Process", "text": "Store in the fridge for up to 5 days, and in the freezer for up to 6 months" } ], "title": "Simple Soup Dashi (Japanese Soup Stock)", "url": "https://en.wikibooks.org/wiki/Cookbook:Simple_Soup_Dashi_(Japanese_Soup_Stock)" }

{ "infobox": { "category": "/wiki/Category:Pasta_recipes", "difficulty": 1, "servings": "4", "time": "30 minutes" }, "text_lines": [ { "line_type": "p", "section": "Ingredients", "text": "For 4 servings:" }, { "line_type": "ul", "section": "Ingredients", "text": "2.25 L (10 cups) water" }, { "line_type": "ul", "section": "Ingredients", "text": "8 oz (224 g) spaghetti" }, { "line_type": "ul", "section": "Ingredients", "text": "2.5 cups (24 oz) pasta sauce (optional but recommended)" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt (optional but recommended)" }, { "line_type": "ul", "section": "Ingredients", "text": "Vegetable oil (optional but recommended)" }, { "line_type": "ol", "section": "Procedure", "text": "On a stovetop, bring the water to a boil on high heat after adding salt and vegetable oil (see tips below)." }, { "line_type": "ol", "section": "Procedure", "text": "Reduce heat to medium and add the pasta." }, { "line_type": "ol", "section": "Procedure", "text": "While the spaghetti is cooking, pour desired amount of sauce into pan and set stove to medium." }, { "line_type": "ol", "section": "Procedure", "text": "Set a timer for 7 minutes. When the timer goes off, fish out a strand of spaghetti and bite into it. What you're going for here is al dente, meaning that the pasta is just soft enough to eat: no longer crunchy in the middle, and not mushy and over-done. A more traditional (but messy) way to see if the spaghetti is done is to throw some strands onto a wall. If they stick to the wall, then the pasta is ready to eat." }, { "line_type": "ol", "section": "Procedure", "text": "When the sauce begins to bubble, reduce the heat to its lowest setting and cover." }, { "line_type": "ol", "section": "Procedure", "text": "Once the pasta is ready, carefully drain it through a colander into a sink." }, { "line_type": "ol", "section": "Procedure", "text": "Serve sauce over pasta in bowls." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Adding salt to the cooking water enhances the pasta flavor and to allows the water to boil more quickly. Adding vegetable oil to the cooking water helps prevent the spaghetti from sticking together." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Try adding herbs or fruit (such as pineapple tidbits) to the water before it boils to keep with the pasta after straining for extra flavor and texture." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Before cooking the sauce, consider sautéing some finely minced onions, garlic, ground beef (or pork/sausage/veal/etc.), cheese (parmesan/mozzarella/etc.), mushrooms, or anything else that catches your fancy. Then add the sauce." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "In a pinch, you can make plain spaghetti and add ketchup if you do not have any pasta sauce available." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The following foods go well with spaghetti and can be served together:\nBroccoli (or other vegetables).\nGarlic Bread\nMeatballs\nPineapple (or other fruits) tidbits (boiled, grilled, or fried)\nShredded and/or grated cheese\nTomato, alfredo, or other sauces (can choose one, the other, or mixed together)" }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Broccoli (or other vegetables)." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Garlic Bread" }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Meatballs" }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Pineapple (or other fruits) tidbits (boiled, grilled, or fried)" }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Shredded and/or grated cheese" }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Tomato, alfredo, or other sauces (can choose one, the other, or mixed together)" }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Cooking is about experimentation—never be afraid to try anything once!" } ], "title": "Simple Spaghetti", "url": "https://en.wikibooks.org/wiki/Cookbook:Simple_Spaghetti" }

{ "infobox": { "category": "/w/index.php?title=Category:Syrup_recipes&action=edit&redlink=1", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Simple syrup, also known as sugar syrup or bar syrup, is a sweetener made of sugar and water. It is often used to sweeten cold beverages, in which solid sugar will not readily dissolve. As its name suggests, simple syrup is very easy to prepare. Prepared syrup can be refrigerated for up to a week. It is 30% sweeter than table sugar." }, { "line_type": "ul", "section": "Ingredients", "text": "1 part water" }, { "line_type": "ul", "section": "Ingredients", "text": "1–2 parts granulated sugar" }, { "line_type": "ol", "section": "Procedure", "text": "Combine the sugar and cold water in a saucepan." }, { "line_type": "ol", "section": "Procedure", "text": "Bring the water to a boil over high heat, stirring constantly." }, { "line_type": "ol", "section": "Procedure", "text": "When all of the sugar has dissolved, remove from the heat and allow to cool to room temperature. This should only take a few minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Transfer to a storage container, and refrigerate until needed." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Food coloring can be added to make differently colored syrups." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Flavors and extracts can be added after the sugar dissolves, to create flavored syrups." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The ratio of sugar and water can be changed to make thinner or thicker syrup. Alternately, one can add pectin to make it gel." } ], "title": "Simple Syrup", "url": "https://en.wikibooks.org/wiki/Cookbook:Simple_Syrup" }

{ "infobox": { "category": "/wiki/Category:Nigerian_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Sinasir is a rice pancake popular in the northern part of Nigeria. It is made from cooked and soaked short-grained rice as used in tuwo shinkafa." }, { "line_type": "ul", "section": "Ingredients", "text": "Uncooked short-grain rice" }, { "line_type": "ul", "section": "Ingredients", "text": "Water" }, { "line_type": "ul", "section": "Ingredients", "text": "Parboiled short-grain rice" }, { "line_type": "ul", "section": "Ingredients", "text": "Instant yeast" }, { "line_type": "ul", "section": "Ingredients", "text": "Sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "Onion, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Baking powder (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Vegetable oil" }, { "line_type": "ul", "section": "Equipment", "text": "Non-stick frying pan" }, { "line_type": "ul", "section": "Equipment", "text": "Blender" }, { "line_type": "ul", "section": "Equipment", "text": "Stovetop" }, { "line_type": "ul", "section": "Equipment", "text": "Bowl" }, { "line_type": "ol", "section": "Procedure", "text": "Soak the uncooked rice in a bowl of water for several hours." }, { "line_type": "ol", "section": "Procedure", "text": "Blend the soaked and parboiled rice in a blender until you get a smooth batter, adding water as necessary." }, { "line_type": "ol", "section": "Procedure", "text": "Transfer the batter to a bowl, then mix in the yeast and sugar. Cover and let ferment at room temperature for a few hours." }, { "line_type": "ol", "section": "Procedure", "text": "Mix in onion, salt, and baking powder." }, { "line_type": "ol", "section": "Procedure", "text": "Heat a non-stick frying pan, and grease with a thin layer of oil." }, { "line_type": "ol", "section": "Procedure", "text": "Scoop in enough batter to make a thin layer in the pan. Cook until the bottom is browned and the pancake is cooked through." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the pancake, and repeat the greasing and cooking process with the remaining batter." } ], "title": "Sinasir (Nigerian Rice Pancake)", "url": "https://en.wikibooks.org/wiki/Cookbook:Sinasir_(Nigerian_Rice_Pancake)" }

{ "infobox": { "category": "/wiki/Category:Confection_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "500 g gram flour" }, { "line_type": "ul", "section": "Ingredients", "text": "250 g ghee" }, { "line_type": "ul", "section": "Ingredients", "text": "150 g sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "10–15 cashews, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "10–15 almonds, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "5–10 pistachios, chopped" }, { "line_type": "ol", "section": "Procedure", "text": "Heat the ghee in a pan. Add the gram flour, and stir until toasted." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from the heat, and stir in the sugar." }, { "line_type": "ol", "section": "Procedure", "text": "Return to the heat, and stir until the sugar melts." }, { "line_type": "ol", "section": "Procedure", "text": "Transfer mixture to a bowl, and garnish with nuts." }, { "line_type": "ol", "section": "Procedure", "text": "Serve hot or cold." } ], "title": "Sindhi Chickpea Confection", "url": "https://en.wikibooks.org/wiki/Cookbook:Sindhi_Chickpea_Confection" }

{ "infobox": { "category": "/wiki/Category:Potato_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "Large potatoes, peeled and cubed" }, { "line_type": "ul", "section": "Ingredients", "text": "Vegetable oil" }, { "line_type": "ul", "section": "Ingredients", "text": "2 pinches salt" }, { "line_type": "ul", "section": "Ingredients", "text": "2 pinches red chile powder" }, { "line_type": "ul", "section": "Ingredients", "text": "2 pinches coriander powder" }, { "line_type": "ul", "section": "Ingredients", "text": "2 pinches ground pepper" }, { "line_type": "ol", "section": "Procedure", "text": "Heat enough oil in a pot for deep frying." }, { "line_type": "ol", "section": "Procedure", "text": "Add the potatoes and deep fry until golden brown." }, { "line_type": "ol", "section": "Procedure", "text": "Remove potatoes from the oil, and place on paper towels to drain." }, { "line_type": "ol", "section": "Procedure", "text": "Transfer potatoes to a serving plate. Sprinkle with salt, chili powder, coriander, and pepper." }, { "line_type": "ol", "section": "Procedure", "text": "Serve hot." } ], "title": "Sindhi Fried Potatoes", "url": "https://en.wikibooks.org/wiki/Cookbook:Sindhi_Fried_Potatoes" }

{ "infobox": { "category": "/wiki/Category:Rice_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "Oil" }, { "line_type": "ul", "section": "Ingredients", "text": "5 medium onions, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "3–5 green chiles, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Curry leaves" }, { "line_type": "ul", "section": "Ingredients", "text": "7–10 cashews" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp garam masala" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp red chile powder" }, { "line_type": "ul", "section": "Ingredients", "text": "1 bay leaf" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups uncooked basmati rice" }, { "line_type": "ol", "section": "Procedure", "text": "Heat some oil in a pot, and add the onions. Fry until dark brown." }, { "line_type": "ol", "section": "Procedure", "text": "Add the chiles, curry leaves, cashews, garam masala, pepper, chili powder, bay leaf, and salt." }, { "line_type": "ol", "section": "Procedure", "text": "Add the rice and enough water to cook the rice. Simmer uncovered until all the water is absorbed." }, { "line_type": "ol", "section": "Procedure", "text": "Serve hot." } ], "title": "Sindhi Pulao", "url": "https://en.wikibooks.org/wiki/Cookbook:Sindhi_Pulao" }

{ "infobox": { "category": "/wiki/Category:Sauce_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "100 g curd (thick plain \"natural\" yogurt)" }, { "line_type": "ul", "section": "Ingredients", "text": "50 g finely-chopped onion" }, { "line_type": "ul", "section": "Ingredients", "text": "2–3 pieces green chiles, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "5–10 pieces chopped tomatoes" }, { "line_type": "ul", "section": "Ingredients", "text": "2 pinches amchoor (dry mango powder)" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ol", "section": "Procedure", "text": "Combine all ingredients together." }, { "line_type": "ol", "section": "Procedure", "text": "Serve cool." } ], "title": "Sindhi Raitha", "url": "https://en.wikibooks.org/wiki/Cookbook:Sindhi_Raitha" }

{ "infobox": { "category": "/wiki/Category:Fish_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "Oil" }, { "line_type": "ul", "section": "Ingredients", "text": "2 fish fillets" }, { "line_type": "ul", "section": "Ingredients", "text": "5 tbsp yogurt" }, { "line_type": "ul", "section": "Ingredients", "text": "2 medium-size onions, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp chopped coriander leaves" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp minced green chile" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp coriander powder" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp cumin powder" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp tamarind paste" }, { "line_type": "ol", "section": "Procedure", "text": "Shallow fry the fish on one side, then transfer it to a pan fried-side down." }, { "line_type": "ol", "section": "Procedure", "text": "Combine yogurt, onions, coriander leaves, green chile, coriander powder, cumin powder, salt, and tamarind paste." }, { "line_type": "ol", "section": "Procedure", "text": "Spread the yogurt mixture over the fish. Bake until golden." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with chapatis." } ], "title": "Sindhi Spiced Fish", "url": "https://en.wikibooks.org/wiki/Cookbook:Sindhi_Spiced_Fish" }

{ "infobox": { "category": "/wiki/Category:Sindhi_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "200 g yellow moong dal" }, { "line_type": "ul", "section": "Ingredients", "text": "4 green chiles" }, { "line_type": "ul", "section": "Ingredients", "text": "8–10 g fresh whole ginger" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pinch coriander powder" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp ground pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pinch red chile powder" }, { "line_type": "ul", "section": "Ingredients", "text": "Oil" }, { "line_type": "ol", "section": "Procedure", "text": "Soak the dal in water for 1 hour. Drain." }, { "line_type": "ol", "section": "Procedure", "text": "Combine the dal, chiles, and ginger in a pot. Do not add salt." }, { "line_type": "ol", "section": "Procedure", "text": "Cover the dal with water. Boil in a pressure cooker for at least 3–4 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Transfer the dal to a bowl. Season with salt, coriander, and pepper." }, { "line_type": "ol", "section": "Procedure", "text": "Sprinkle with chili powder, and drizzle with some oil." } ], "title": "Sindhi Spiced Moong Dal", "url": "https://en.wikibooks.org/wiki/Cookbook:Sindhi_Spiced_Moong_Dal" }

{ "infobox": { "category": "/wiki/Category:Vegetable_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "20 ml water" }, { "line_type": "ul", "section": "Ingredients", "text": "4–5 tbsp cornstarch" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "75 g finely-chopped carrot" }, { "line_type": "ul", "section": "Ingredients", "text": "150 g finely-chopped cauliflower" }, { "line_type": "ul", "section": "Ingredients", "text": "100 g boiled potatoes, mashed" }, { "line_type": "ul", "section": "Ingredients", "text": "75 g finely-chopped bell pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "3–5 chiles, finely-chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1–2 tbsp ground pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "2–3 slices bread" }, { "line_type": "ul", "section": "Ingredients", "text": "Oil" }, { "line_type": "ul", "section": "Ingredients", "text": "150 g finely-chopped onion" }, { "line_type": "ul", "section": "Ingredients", "text": "250 g chopped tomatoes" }, { "line_type": "ul", "section": "Ingredients", "text": "1–2 tbsp red chile powder" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp coriander powder" }, { "line_type": "ul", "section": "Ingredients", "text": "1–2 tbsp garam masala" }, { "line_type": "ol", "section": "Procedure", "text": "Combine the water, a pinch of salt, and cornstarch. It should be thick and not watery." }, { "line_type": "ol", "section": "Procedure", "text": "Combine the carrot, cauliflower, mashed potatoes, bell pepper, chiles, salt to taste, pepper, and garam masala." }, { "line_type": "ol", "section": "Procedure", "text": "Wet the bread, squeeze it out, and mix it into the vegetables." }, { "line_type": "ol", "section": "Procedure", "text": "Shape the vegetable mixture into small balls. Dip the balls in the cornstarch mixture to coat well." }, { "line_type": "ol", "section": "Procedure", "text": "Fry balls in a pan of hot oil until golden brown. Remove from the oil and place on paper towels." }, { "line_type": "ol", "section": "Procedure", "text": "Fry the onions in a pan with a little oil until golden brown. Add the tomatoes, and fry until the tomatoes and the oil separate." }, { "line_type": "ol", "section": "Procedure", "text": "Add a little water, along with salt to taste, chili powder, and coriander powder. Bring to a boil." }, { "line_type": "ol", "section": "Procedure", "text": "Add the fried kofta to the sauce, and cook for a while." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from the heat, and mix in the garam masala and pepper." }, { "line_type": "ol", "section": "Procedure", "text": "Serve hot with roti, naan, or rice." } ], "title": "Sindhi Vegetable Kofta", "url": "https://en.wikibooks.org/wiki/Cookbook:Sindhi_Vegetable_Kofta" }

{ "infobox": { "category": "/wiki/Category:Soup_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Sinigang, the famous sour soup of the Philippines, is a fruity sour-based soup boiled with either pork, beef, chicken, fish or seafood. A variety of vegetables can be included, but onions and tomatoes are required. Root vegetables are too starchy and not recommended, with the exception of taro root, which adds a milky and starchy texture. Okra can also provide a pleasant thickness, although it is more clear or transparent. The most common souring agent for the soup is tamarind, but unripe mango, calamansi juice, unripe watermelon, starfruit, cane vinegar, citrus juice, guava, and kamias can also be used. The meat and tomato provide a savory umami flavor, while fatty meat tempers the sourness. Semi-hot chile peppers add mild spice and make the soup aromatic." }, { "line_type": "p", "section": null, "text": "Sinigang was often compared to Tom Yam of Thailand, but Sinigang is more sweeter and lighter in spice, contrast to strong flavor of Thai variety. Some critics say Sinigang should be considered a national food of the Philippines, since it originates in the local cuisine." }, { "line_type": "ul", "section": "Ingredients", "text": "Sampaloc (tamarind) fruits or ready-to-use tamarind paste" }, { "line_type": "ul", "section": "Ingredients", "text": "1 onion, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "4–6 tomatoes, quartered" }, { "line_type": "ul", "section": "Ingredients", "text": "½–1 kg pork belly, cubed" }, { "line_type": "ul", "section": "Ingredients", "text": "250 g taro root, diced or sliced into chunks" }, { "line_type": "ul", "section": "Ingredients", "text": "3–4 horseradish, sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "200 g string beans, cut in 1-inch pieces" }, { "line_type": "ul", "section": "Ingredients", "text": "1–3 onions, quartered" }, { "line_type": "ul", "section": "Ingredients", "text": "250 g kangkung (water spinach) leaves or other leafy yet crunchy vegetable even when cooked." }, { "line_type": "ul", "section": "Ingredients", "text": "5 Tbsp fish sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "MSG (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "3 green chiles (e.g. serrano or any other fragrant and mild variety)" }, { "line_type": "ol", "section": "Procedure", "text": "If using whole tamarind, boil it in water until the shells crack, then work the flesh away from the seeds and strain, reserving all the liquid for the soup. Skip this process if using packed tamarind base." }, { "line_type": "ol", "section": "Procedure", "text": "Sauté the chopped onions in another large pot." }, { "line_type": "ol", "section": "Procedure", "text": "Add the tomato and pork to the onions, and sauté until the pork is no longer pink." }, { "line_type": "ol", "section": "Procedure", "text": "Add enough water or boiled tamarind stock to cover the contents of the pot. Boil until tender." }, { "line_type": "ol", "section": "Procedure", "text": "Add taro root, and simmer until soft and tender. The soup should to thicken at this point." }, { "line_type": "ol", "section": "Procedure", "text": "Add the horseradish, and simmer until tender-crunchy." }, { "line_type": "ol", "section": "Procedure", "text": "Add the string beans, quartered onions, and water spinach. Simmer for another 2–3 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Check to make sure all ingredients were cooked enough, then add the tamarind pack if using." }, { "line_type": "ol", "section": "Procedure", "text": "Add fish sauce, salt, pepper, and MSG to taste. Top with green chillies." }, { "line_type": "ol", "section": "Procedure", "text": "Serve hot." } ], "title": "Sinigang (Philippine Sour Soup)", "url": "https://en.wikibooks.org/wiki/Cookbook:Sinigang_(Philippine_Sour_Soup)" }

{ "infobox": { "category": "/wiki/Category:Bulgarian_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "400 g white cheese" }, { "line_type": "ul", "section": "Ingredients", "text": "150 g yellow cheese" }, { "line_type": "ul", "section": "Ingredients", "text": "2 hot peppers" }, { "line_type": "ul", "section": "Ingredients", "text": "2 sliced tomatoes" }, { "line_type": "ul", "section": "Ingredients", "text": "2 roasted bell peppers, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "oregano, parsley or any other dry green spice" }, { "line_type": "ul", "section": "Ingredients", "text": "2 eggs" }, { "line_type": "ol", "section": "Procedure", "text": "Take two small earthware pots with lids (\"gyuveche\" pots), add a layer of cheese, then a layer of peppers and tomatoes, then more cheese. Season with spices as you layer." }, { "line_type": "ol", "section": "Procedure", "text": "Bake for about 20 minutes or until the cheese is melted." }, { "line_type": "ol", "section": "Procedure", "text": "Break an egg on top of each dish, and cook until the egg is the consistency you like." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with salad and beer. Enjoy!" } ], "title": "Sirene po Shopski (Bulgarian Cheese and Tomatoes)", "url": "https://en.wikibooks.org/wiki/Cookbook:Sirene_po_Shopski_(Bulgarian_Cheese_and_Tomatoes)" }

{ "infobox": { "category": "/wiki/Category:Cheese_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Sirniki are Russian sweet curd fritters, generally eaten after the main course at dinner, but sometimes also at breakfast." }, { "line_type": "ul", "section": "Ingredients", "text": "500 grams cottage cheese" }, { "line_type": "ul", "section": "Ingredients", "text": "2 eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "6 tablespoons flour" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Sour cream and sugar or jam, confiture." }, { "line_type": "ul", "section": "Ingredients", "text": "Apple sauce" }, { "line_type": "ol", "section": "Procedure", "text": "Mix cottage cheese, eggs, flour, sugar and salt." }, { "line_type": "ol", "section": "Procedure", "text": "Take piece of paste, make round, flat shape and put on warm frying pan with oil or melted butter." }, { "line_type": "ol", "section": "Procedure", "text": "Wait until it becomes gold colour and flip." }, { "line_type": "ol", "section": "Procedure", "text": "When it is brown on both sides you can eat it." }, { "line_type": "ul", "section": "See also", "text": "Cookbook:Vareniki" } ], "title": "Sirniki (Russian Cheese Fritters)", "url": "https://en.wikibooks.org/wiki/Cookbook:Sirniki_(Russian_Cheese_Fritters)" }

{ "infobox": { "category": "/wiki/Category:Meat_recipes", "difficulty": 2, "servings": "6", "time": "2 hours 20 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Six layer casserole is a great recipe for when friends are visiting. The preparation can all be done hours in advance." }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups diced potatoes" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup carrots diced" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup diced onion" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup raw rice" }, { "line_type": "ul", "section": "Ingredients", "text": "1 lb ground beef" }, { "line_type": "ul", "section": "Ingredients", "text": "10 oz canned tomato soup (you may also use homemade tomato sauce)" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups water" }, { "line_type": "ul", "section": "Ingredients", "text": "salt and pepper" }, { "line_type": "ol", "section": "Procedure", "text": "Spread layers of raw vegetables and rice in a 9x9-inch baking dish in the order mentioned above and crumble raw hamburger on the top." }, { "line_type": "ol", "section": "Procedure", "text": "Mix the soup and water and pour over all." }, { "line_type": "ol", "section": "Procedure", "text": "Add salt and pepper on top." }, { "line_type": "ol", "section": "Procedure", "text": "Bake about 1.5–2 hours at 350°F." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "After dishing some of the casserole to your plate, spread ketchup over the top. It may sound odd but it tastes great." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If you double the recipe, use a tall 9x13-inch baking dish and bake it a little longer." } ], "title": "Six Layer Casserole", "url": "https://en.wikibooks.org/wiki/Cookbook:Six_Layer_Casserole" }

{ "infobox": { "category": "/wiki/Category:Filipino_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Sisig, famous for being a food eaten while drinking alcoholic beverages, is a Filipino dish made from pork jowl and ears (maskara), pork belly, and chicken liver, which is usually seasoned with calamansi, onions, and chili peppers. It originates from the province of Pampanga in Luzon." }, { "line_type": "ul", "section": "Ingredients", "text": "1½ kilo pork head" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup grilled liver, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "½ kilo of pig's heart, grilled and minced" }, { "line_type": "ul", "section": "Ingredients", "text": "½ kilo of pig's lungs, grilled and minced" }, { "line_type": "ul", "section": "Ingredients", "text": "½ kilo of pig's intestines, grilled and minced" }, { "line_type": "ul", "section": "Ingredients", "text": "2 small onions, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "2 pieces red pepper, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 head garlic, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "6 pieces hot chile pepper, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp oil from the pork fat" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup vinegar (sukang iloko would be good)" }, { "line_type": "ul", "section": "Ingredients", "text": "1½ tbsp liquid seasoning" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp brown sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup beef stock" }, { "line_type": "ol", "section": "Procedure", "text": "Grill pork head to remove hair." }, { "line_type": "ol", "section": "Procedure", "text": "Boil pork head until tender." }, { "line_type": "ol", "section": "Procedure", "text": "Take out all the meat and dice." }, { "line_type": "ol", "section": "Procedure", "text": "In a sauté pan, heat oil and sauté garlic, onion, red pepper, pork meat and liver." }, { "line_type": "ol", "section": "Procedure", "text": "Season with liquid seasoning, black pepper, and brown sugar." }, { "line_type": "ol", "section": "Procedure", "text": "Pour in beef stock and cook until meat is tender and starts to oil again." }, { "line_type": "ol", "section": "Procedure", "text": "Add minced chili pepper last." }, { "line_type": "ol", "section": "Procedure", "text": "Serve on a sizzling plate." } ], "title": "Sizzling Sisig (Filipino Pork Sauté)", "url": "https://en.wikibooks.org/wiki/Cookbook:Sizzling_Sisig_(Filipino_Pork_Saut%C3%A9)" }

{ "infobox": { "category": "/wiki/Category:Bread_recipes", "difficulty": 3, "servings": "Varies", "time": "45 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Commonly found in the Southern United States, skillet cornbread is delicious, easy to make, and often served beside a pot of brown beans. It can be made a day or two ahead of time, as long as care is taken to keep it from drying out." }, { "line_type": "ul", "section": "Ingredients", "text": "¾ cup white all-purpose flour" }, { "line_type": "ul", "section": "Ingredients", "text": "2 ½ tsp baking powder" }, { "line_type": "ul", "section": "Ingredients", "text": "1–2 tbsp white sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ tsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 ¼ cups yellow or white cornmeal" }, { "line_type": "ul", "section": "Ingredients", "text": "1 egg" }, { "line_type": "ul", "section": "Ingredients", "text": "2–3 tbsp melted butter or pan drippings" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup milk or buttermilk" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat the oven to 425°F (220°C)" }, { "line_type": "ol", "section": "Procedure", "text": "Grease the skillet with bacon drippings (ideal) or oil. Butter isn't recommended, since it can burn when you preheat the skillet." }, { "line_type": "ol", "section": "Procedure", "text": "Preheat the skillet until the drippings/oil is smoking. This ensures a good crust on the bottom of the cornbread." }, { "line_type": "ol", "section": "Procedure", "text": "In a bowl, sift together the flour, baking powder, sugar, and salt. Thoroughly mix the sifted ingredients together and add the corn meal." }, { "line_type": "ol", "section": "Procedure", "text": "In a second bowl, beat the egg well. Add the melted butter (or pan drippings) and the milk and continue to beat until well mixed." }, { "line_type": "ol", "section": "Procedure", "text": "Pour the wet ingredients into the dry ingredients and mix using fast strokes. Take care not to overmix." }, { "line_type": "ol", "section": "Procedure", "text": "Pour the batter into the skillet and place in the oven. Bake for 25-30 minutes. The cornbread should have a golden brown color when done, and a knitting needle or knife-point will come out \"dry\" when inserted in the bread." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Ideally, all ingredients should be at room temperature (about 75°F / 24°C) for this recipe. However, a good result can still be had if this is not the case." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Yellow corn meal is preferable to white corn meal, but this can vary according to locality and personal taste." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Optionally, ¼ to ½ cup of diced cooked ham or crumbled bacon can be added to the batter before pouring into the skillet. This may add a few minutes to the baking time." }, { "line_type": "ul", "section": "Warnings", "text": "The skillet must be oven-safe. Ideally, skillet cornbread should be baked in a cast-iron skillet." } ], "title": "Skillet Cornbread", "url": "https://en.wikibooks.org/wiki/Cookbook:Skillet_Cornbread" }

{ "infobox": { "category": "/wiki/Category:Pasta_recipes", "difficulty": 2, "servings": "4", "time": "20 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Skillet lasagna is a lasagne-style casserole that tastes just like real lasagne, but is ready a lot faster." }, { "line_type": "ul", "section": "Ingredients", "text": "1 pound (450 g) lean ground beef" }, { "line_type": "ul", "section": "Ingredients", "text": "1 jar (26 oz/740 g) pasta sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (125 g/4.4 oz) shredded mozzarella cheese" }, { "line_type": "ul", "section": "Ingredients", "text": "1 diced green bell pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (250 ml/8.5 oz) water" }, { "line_type": "ul", "section": "Ingredients", "text": "⅓ cup (80 ml/2.7 US fl oz) Italian salad dressing" }, { "line_type": "ul", "section": "Ingredients", "text": "10 uncooked lasagne noodles, broken into squares" }, { "line_type": "ul", "section": "Ingredients", "text": "1 clove garlic" }, { "line_type": "ol", "section": "Procedure", "text": "Boil one clove of garlic in a saucepan of water." }, { "line_type": "ol", "section": "Procedure", "text": "Add noodles and cook until tender." }, { "line_type": "ol", "section": "Procedure", "text": "Meanwhile, brown the ground beef in heavy skillet. Drain grease." }, { "line_type": "ol", "section": "Procedure", "text": "Add pasta sauce, water, dressing, and bell pepper." }, { "line_type": "ol", "section": "Procedure", "text": "Stir until well combined and bell pepper is tender." }, { "line_type": "ol", "section": "Procedure", "text": "Cover and let simmer over medium heat for 5 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Drain noodles and add to meat. Stir until well combined." }, { "line_type": "ol", "section": "Procedure", "text": "Cover and let stand under low heat for 5 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Add cheese and stir well, then turn off heat and let cool." } ], "title": "Skillet Lasagna", "url": "https://en.wikibooks.org/wiki/Cookbook:Skillet_Lasagna" }

{ "infobox": { "category": "/wiki/Category:Breakfast_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "The \"Slinger\" is a breakfast item originating from St. Louis Missouri." }, { "line_type": "ul", "section": "Ingredients", "text": "2 eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "1 hamburger patty" }, { "line_type": "ul", "section": "Ingredients", "text": "Hash browns" }, { "line_type": "ul", "section": "Ingredients", "text": "Cheese (grated works best)" }, { "line_type": "ul", "section": "Ingredients", "text": "Chili" }, { "line_type": "ul", "section": "Ingredients", "text": "Onion" }, { "line_type": "ol", "section": "Procedure", "text": "Cook the eggs in any manner you wish." }, { "line_type": "ol", "section": "Procedure", "text": "Cook the hamburger patty." }, { "line_type": "ol", "section": "Procedure", "text": "Cook the chili." }, { "line_type": "ol", "section": "Procedure", "text": "Dice the onion." }, { "line_type": "ol", "section": "Procedure", "text": "Place the hashbrowns and patty on a plate then put the eggs upon the patty and top it all with the chili, cheese, and onion" } ], "title": "Slinger", "url": "https://en.wikibooks.org/wiki/Cookbook:Slinger" }

{ "infobox": { "category": "/wiki/Category:Beef_recipes", "difficulty": 2, "servings": "8", "time": "Prep: 10 minutes Cooking: 20 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Sloppy joes are loosemeat sandwiches that have roots in the cuisine of the Midwestern United States." }, { "line_type": "ul", "section": "Ingredients", "text": "1 pound (450 g) ground beef" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup ketchup" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup barbecue sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp garlic powder" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp chili powder" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup chopped onion (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup chopped green bell pepper (optional)" }, { "line_type": "ol", "section": "Procedure", "text": "Brown the ground beef, onions, and peppers in skillet on medium heat." }, { "line_type": "ol", "section": "Procedure", "text": "Drain the liquid from the mixture." }, { "line_type": "ol", "section": "Procedure", "text": "Place the ground beef back on the skillet." }, { "line_type": "ol", "section": "Procedure", "text": "While on medium heat mix in the ketchup, barbecue sauce, garlic powder, and chili powder in any order." }, { "line_type": "ol", "section": "Procedure", "text": "Simmer for 20 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Serve over sliced, toasted hamburger buns." }, { "line_type": "ul", "section": "See also", "text": "Meatless Sloppy Joes" } ], "title": "Sloppy Joes", "url": "https://en.wikibooks.org/wiki/Cookbook:Sloppy_Joes" }