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{ "infobox": { "category": "/wiki/Category:Spice_mix_recipes", "difficulty": 1, "servings": "4", "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "2 teaspoons black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "2 teaspoons cayenne pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "2 teaspoons ground celery seed" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons garlic powder" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup paprika" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons kosher salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon dried thyme" }, { "line_type": "ol", "section": "Procedure", "text": "Mix together spices in a bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Rub on chicken, inside and outside." }, { "line_type": "ol", "section": "Procedure", "text": "Let stand for a few minutes before cooking per your usual directions." } ], "title": "Spice Rub for Chicken", "url": "https://en.wikibooks.org/wiki/Cookbook:Spice_Rub_for_Chicken" }

{ "infobox": { "category": "/wiki/Category:Chicken_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp paprika" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tbsp smoked paprika" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp freshly ground black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tsp dried rosemary" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp cayenne pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp freshly-ground cinnamon" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tbsp dehydrated lemon peel" }, { "line_type": "ul", "section": "Ingredients", "text": "5 boneless skinless chicken breasts" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup Dijon mustard" }, { "line_type": "ol", "section": "Procedure", "text": "Combine paprikas, salt, pepper, rosemary, cayenne, cinnamon, and lemon peel. Set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Rub mustard all over chicken. Apply seasoning mixture, and press lightly to aid adhesion." }, { "line_type": "ol", "section": "Procedure", "text": "Grill on a preheated charcoal grill, turning often, until internal temperature reaches 165°F." }, { "line_type": "ol", "section": "Procedure", "text": "Remove and let rest for 3 minutes. Serve." } ], "title": "Spice Rubbed Grilled Chicken Breast", "url": "https://en.wikibooks.org/wiki/Cookbook:Spice_Rubbed_Grilled_Chicken_Breast" }

{ "infobox": { "category": "/wiki/Category:Chicken_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "4 tbsp oil" }, { "line_type": "ul", "section": "Ingredients", "text": "6 whole cardamom pods, seeds removed" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tsp whole coriander seeds" }, { "line_type": "ul", "section": "Ingredients", "text": "⅛ tsp ground cinnamon" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ tsp whole cumin seeds" }, { "line_type": "ul", "section": "Ingredients", "text": "1 bay leaf" }, { "line_type": "ul", "section": "Ingredients", "text": "1 clove garlic, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup onion, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "2 lb fryer chicken or chicken parts" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup currants (or raisins, if currants are unavailable)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup sour cream (or 1 cup plain yogurt plus ½ cup sour cream)" }, { "line_type": "ul", "section": "Ingredients", "text": "¼–⅓ cup slivered almonds (toasted if you prefer)" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp shredded (or chipped) coconut (also toasted)" }, { "line_type": "ol", "section": "Procedure", "text": "Heat oil in a pan until quite hot but not smoking." }, { "line_type": "ol", "section": "Procedure", "text": "Add cardamom seeds, coriander, cinnamon, cumin, and bay leaf. Cook until seeds crack (1–2 minutes)." }, { "line_type": "ol", "section": "Procedure", "text": "Reduce heat, then add garlic and onion. Cook until tender and translucent." }, { "line_type": "ol", "section": "Procedure", "text": "Reserve onion mixture in a dish." }, { "line_type": "ol", "section": "Procedure", "text": "Season chicken with salt and pepper, then roll in flour." }, { "line_type": "ol", "section": "Procedure", "text": "Fry chicken in the pan, adding oil if needed, until almost done." }, { "line_type": "ol", "section": "Procedure", "text": "Add the reserved onion mixture and currants." }, { "line_type": "ol", "section": "Procedure", "text": "Add sour cream (or mixture of sour cream and yogurt) and simmer until chicken is tender and sauce has cooked down a little." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with Saffron Sweet Rice." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "After cooking, the spices continue to infuse the chicken and mellow the flavor. Refrigerating this dish for a day, then warming it, enhances its flavor!" }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The dish can be cooled and frozen before adding the sour cream, then thawed and resumed at a later time point." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Increase spices if using lots more onion, otherwise the taste is weak." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You can substitute firm tofu for the chicken." } ], "title": "Spiced Chicken with Sour Cream", "url": "https://en.wikibooks.org/wiki/Cookbook:Spiced_Chicken_with_Sour_Cream" }

{ "infobox": { "category": "/wiki/Category:Custard_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp butter" }, { "line_type": "ul", "section": "Ingredients", "text": "1½ tbsp white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "750 ml whole milk" }, { "line_type": "ul", "section": "Ingredients", "text": "150 ml sweetened condensed milk" }, { "line_type": "ul", "section": "Ingredients", "text": "4 tbsp white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "2 stars star anise" }, { "line_type": "ul", "section": "Ingredients", "text": "2 sticks cinnamon" }, { "line_type": "ul", "section": "Ingredients", "text": "2–3 slices stale white bread" }, { "line_type": "ul", "section": "Ingredients", "text": "250 ml cold milk" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup cornstarch" }, { "line_type": "ul", "section": "Ingredients", "text": "1–2 tsp vanilla essence" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup room temperature milk" }, { "line_type": "ol", "section": "Procedure", "text": "Heat the butter and sugar in a saucepan over medium-high heat, stirring, until it caramelizes." }, { "line_type": "ol", "section": "Procedure", "text": "Cool caramel slightly, then transfer to a mold." }, { "line_type": "ol", "section": "Procedure", "text": "Let cool completely." }, { "line_type": "ol", "section": "Procedure", "text": "Bring the 750 ml milk, sweetened condensed milk, sugar, star anise, and the cinnamon sticks to a boil, stirring occasionally." }, { "line_type": "ol", "section": "Procedure", "text": "Grind the bread in a blender until powdered. Add cold milk, and blend until smooth. Make sure there are no lumps." }, { "line_type": "ol", "section": "Procedure", "text": "Combine the cornstarch, vanilla, and ½ cup milk." }, { "line_type": "ol", "section": "Procedure", "text": "Stir the bread mixture and cornstarch mixture into the hot milk. Simmer, stirring continuously, until the mixture becomes thick and smooth. Make sure it doesn't stick." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from the heat, and pour into the mold over the cooled caramel." }, { "line_type": "ol", "section": "Procedure", "text": "Let cool to room temperature, then refrigerate for 3–4 hours." }, { "line_type": "ol", "section": "Procedure", "text": "Serve cold." } ], "title": "Spiced Crème Caramel", "url": "https://en.wikibooks.org/wiki/Cookbook:Spiced_Cr%C3%A8me_Caramel" }

{ "infobox": { "category": "/wiki/Category:Spice_mix_recipes", "difficulty": 1, "servings": "6", "time": "2 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Template:Nutritionsummary\nCookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | American cuisine | Vegetarian Cuisine | Holiday Recipes" }, { "line_type": "ul", "section": "Ingredients", "text": "⅔ cup (90 g/3.2 oz) flour" }, { "line_type": "ul", "section": "Ingredients", "text": "1⅛ teaspoon paprika" }, { "line_type": "ul", "section": "Ingredients", "text": "⅔ teaspoon garlic powder" }, { "line_type": "ul", "section": "Ingredients", "text": "1/6 teaspoon pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "⅛ teaspoon (or less) cayenne pepper" }, { "line_type": "ol", "section": "Procedure", "text": "Mix together ingredients thoroughly." }, { "line_type": "ul", "section": "Uses", "text": "Use in preparation of Onion Blooms." } ], "title": "Spiced Flour", "url": "https://en.wikibooks.org/wiki/Cookbook:Spiced_Flour" }

{ "infobox": { "category": "/wiki/Category:Beverage_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "There is so much to experiment with adding spices to kefir; here is an example that is something like a spicy lassi." }, { "line_type": "ul", "section": "Ingredients", "text": "Plain kefir" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon ground cinnamon" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon ground cardamom" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ teaspoon ground nutmeg" }, { "line_type": "ul", "section": "Ingredients", "text": "1½ teaspoons ground turmeric" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon ground coriander" }, { "line_type": "ol", "section": "Procedure", "text": "Combine all ingredients together." }, { "line_type": "ol", "section": "Procedure", "text": "Stir well and serve." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If this mixture is kept at room temperature for several days with periodic agitation, the cream in the kefir spontaneously forms little spicy buttery globules that float on top—this is the kefir separating into curds and whey. They are slightly similar in shape to popcorn, and between the size of a pea and a grape. They're lovely to eat, spicy, and creamy if you are brave enough to eat them. You could also skim them out and then you've got naturally fat-reduced kefir (if that's your thing)." } ], "title": "Spiced Kefir", "url": "https://en.wikibooks.org/wiki/Cookbook:Spiced_Kefir" }

{ "infobox": { "category": "/wiki/Category:Seafood_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "This recipe for spiced oysters has been adapted and modernized from the 1881 Household Cyclopedia." }, { "line_type": "ul", "section": "Ingredients", "text": "100 oysters" }, { "line_type": "ul", "section": "Ingredients", "text": "12 whole cloves" }, { "line_type": "ul", "section": "Ingredients", "text": "24 whole allspice" }, { "line_type": "ul", "section": "Ingredients", "text": "Mace, to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Cayenne pepper, to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup cider vinegar" }, { "line_type": "ol", "section": "Procedure", "text": "Strain the oyster liquor through a sieve, and put it in a saucepan." }, { "line_type": "ol", "section": "Procedure", "text": "Add the oysters, spices, salt, and cider vinegar." }, { "line_type": "ol", "section": "Procedure", "text": "Place them over a slow fire, and as soon as they boil remove them from the heat." }, { "line_type": "ol", "section": "Procedure", "text": "Pour the oysters into a large bowl, and let cool." }, { "line_type": "ol", "section": "Procedure", "text": "When cooled, cover and store the oysters." } ], "title": "Spiced Oysters", "url": "https://en.wikibooks.org/wiki/Cookbook:Spiced_Oysters" }

{ "infobox": { "category": "/wiki/Category:Soup_recipes", "difficulty": 3, "servings": "6", "time": "1 hour" }, "text_lines": [ { "line_type": "p", "section": null, "text": "This recipe for spiced pumpkin soup is from the Seattle and King County Public Health Office at http://www.metrokc.gov/HEALTH/nutrition/recipes/pumpkinsoup.htm.\nTemplate:Nutritionsummary" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp butter" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup chopped onion" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tbsp all-purpose flour" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp curry powder" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ tsp cumin" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ tsp ground nutmeg" }, { "line_type": "ul", "section": "Ingredients", "text": "2 garlic cloves, crushed" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup peeled and cubed sweet potato" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ tsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cans (28 oz) nonfat and low-sodium chicken broth or vegetable stock" }, { "line_type": "ul", "section": "Ingredients", "text": "1 can (15 oz) pumpkin purée" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup 1% milk" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp fresh lime juice" }, { "line_type": "ol", "section": "Procedure", "text": "Melt butter in a Dutch oven or large saucepan over medium-high heat. Sauté onion for 3–4 minutes. Add flour, curry, cumin, and nutmeg and sauté for 1 minute." }, { "line_type": "ol", "section": "Procedure", "text": "Add sweet potato, salt, chicken broth, and pumpkin, and bring to a boil. Reduce heat to medium-low and simmer, partially covered for about 20–25 minutes or until sweet potatoes are cooked through and softened. Remove from heat and let stand for 10 minutes to cool." }, { "line_type": "ol", "section": "Procedure", "text": "Place half of the pumpkin mixture in a blender and process until smooth. Using a strainer, pour soup back into pan. Repeat with rest of soup." }, { "line_type": "ol", "section": "Procedure", "text": "Raise heat to medium then stir in milk and cook for 5 minutes or until soup is heated through." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from heat and add lime juice." } ], "title": "Spiced Pumpkin Soup", "url": "https://en.wikibooks.org/wiki/Cookbook:Spiced_Pumpkin_Soup" }

{ "infobox": { "category": "/wiki/Category:Pork_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 slab pork spareribs" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup Barbecue Rub" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup apple cider" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp cider vinegar" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp Worcestershire sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp honey" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp soy sauce" }, { "line_type": "ol", "section": "Procedure", "text": "Season pork with barbecue rub, and refrigerate for at least 1 hour." }, { "line_type": "ol", "section": "Procedure", "text": "Combine wet ingredients and bring to a boil over high heat 5–10 minutes. Set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Place ribs in a 250°F smoker or a 250°F charcoal grill set for indirect heat and cook 5–6 hours or until meat falls off the bone." }, { "line_type": "ol", "section": "Procedure", "text": "Brush generously with cider mixture and place on a medium high grill, turning and brushing with cider mixture until well browned." }, { "line_type": "ol", "section": "Procedure", "text": "Remove and let rest 10 minutes. Serve with remaining cider mixture." } ], "title": "Spicy Apple Glazed Ribs", "url": "https://en.wikibooks.org/wiki/Cookbook:Spicy_Apple_Glazed_Ribs" }

{ "infobox": { "category": null, "difficulty": 2, "servings": "2", "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "250 grams of fresh human placenta, chopped into fine strips" }, { "line_type": "ul", "section": "Ingredients", "text": "1 onion" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cloves of garlic, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon of olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Rosemary" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp cumin" }, { "line_type": "ul", "section": "Ingredients", "text": "Rice noodles, cooked" }, { "line_type": "ul", "section": "Ingredients", "text": "Red bell pepper, sliced thin" }, { "line_type": "ul", "section": "Ingredients", "text": "Shallots, sliced thin" }, { "line_type": "ol", "section": "Procedure", "text": "Fry onion in olive oil until it is translucent." }, { "line_type": "ol", "section": "Procedure", "text": "Add chopped garlic." }, { "line_type": "ol", "section": "Procedure", "text": "Toss in placenta, and cook quickly." }, { "line_type": "ol", "section": "Procedure", "text": "Add a dash of fresh rosemary and the cumin." }, { "line_type": "ol", "section": "Procedure", "text": "Add a pinch of salt and ground pepper to taste." }, { "line_type": "ol", "section": "Procedure", "text": "Serve on a bed of rice noodles, garnished with sliced red pepper and shallot." }, { "line_type": "ul", "section": "Warnings", "text": "As with any meat from uncontrolled sources (such as hunting or scavenging) people should be cautious of risks involved. Certain blood-borne diseases can live in blood and tissue outside the body for some time. Be sure that sensible precautions have been taken." } ], "title": "Spicy Australian Placenta", "url": "https://en.wikibooks.org/wiki/Cookbook:Spicy_Australian_Placenta" }

{ "infobox": { "category": "/wiki/Category:Bean_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1½ tbsp chile oil" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tbsp vegetable oil" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups canned black beans, rinsed and drained" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp freshly-ground black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tsp rice vinegar" }, { "line_type": "ul", "section": "Ingredients", "text": "1½ tsp soy sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "1 Thai bird chile, minced" }, { "line_type": "ol", "section": "Procedure", "text": "Heat both oils in a large skillet over medium high heat. Add all remaining ingredients and toss; cook just until heated through." }, { "line_type": "ol", "section": "Procedure", "text": "Serve immediately as a side dish, or cool slightly and serve as a salad." } ], "title": "Spicy Black Beans", "url": "https://en.wikibooks.org/wiki/Cookbook:Spicy_Black_Beans" }

{ "infobox": { "category": "/wiki/Category:Vegan_recipes", "difficulty": 1, "servings": null, "time": "10 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Every vegan should know about aioli and related sauces. They add a creaminess which can be otherwise rare in vegan cooking. The key to the not-vegan-tasting deliciousness of an aioli is the garlic/olive oil emulsion. The same principle is at work in hummus (or marinara). Other common emulsifiers are glycerin, soy lecithin (present in soymilk, tofu, etc.) and egg yolk." }, { "line_type": "ul", "section": "Ingredients", "text": "1 carrot" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pinch salt" }, { "line_type": "ul", "section": "Ingredients", "text": "5 cloves garlic" }, { "line_type": "ul", "section": "Ingredients", "text": "1 serrano chile" }, { "line_type": "ul", "section": "Ingredients", "text": "100–200 ml orange juice (any other citrus works)" }, { "line_type": "ul", "section": "Ingredients", "text": "French-style or Dijon mustard (i.e. one that does not contain \"turmeric\" in the list of ingredients; optional)" }, { "line_type": "ol", "section": "Procedure", "text": "Cut carrots extremely fine (i.e. 1 mm slivers) so that blender can handle it." }, { "line_type": "ol", "section": "Procedure", "text": "Combine all ingredients. Use a blender to start blending everything together." }, { "line_type": "ol", "section": "Procedure", "text": "Continue blending in additional olive oil until it reaches desired creaminess." }, { "line_type": "ol", "section": "Procedure", "text": "Adjust seasoning to taste." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Carrots can damage some blending equipment. It is recommended to cut them into really small pieces so they're easier to blend." }, { "line_type": "ul", "section": "See also", "text": "Creamy Aioli Salsa" } ], "title": "Spicy Carrot Aioli", "url": "https://en.wikibooks.org/wiki/Cookbook:Spicy_Carrot_Aioli" }

{ "infobox": { "category": "/wiki/Category:Dip_recipes", "difficulty": 2, "servings": "2–6 people", "time": "10–20 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Spicy cheddar dip with olives is the end all-be all of appetizers. People will line up to get another taste of this. It has enough calories to knock you off your feet. Be careful when serving it before a dinner, as it is quite filling. Some people eat so much of this that they can't handle the main course! This would be suitable as the centerpiece while watching the game, or as a wonderful treat during parties." }, { "line_type": "ul", "section": "Ingredients", "text": "1 package (6 ea.) 6-inch (15 cm) pita pockets" }, { "line_type": "ul", "section": "Ingredients", "text": "8 oz (225 g) sharp cheddar cheese, shredded or diced very small" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup mayonnaise" }, { "line_type": "ul", "section": "Ingredients", "text": "3 oz (80 g ) black olives, sliced into rings" }, { "line_type": "ul", "section": "Ingredients", "text": "4 oz (110 g) canned diced green chiles" }, { "line_type": "ul", "section": "Ingredients", "text": "1 small tomato, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "2 green onions, cut into ¼-inch pieces" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp garlic powder, or to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp hot sauce, or to taste" }, { "line_type": "ol", "section": "Procedure", "text": "Slice pitas as you would a pizza, into triangles. Separate pita triangles into halves, and place on a cookie sheet, inside surface up." }, { "line_type": "ol", "section": "Procedure", "text": "Toast in oven until golden brown, but not dark and bitter. This results in novel chips used to scoop the dip." }, { "line_type": "ol", "section": "Procedure", "text": "Combine the cheese, mayonnaise, chiles, half the olives, garlic powder, and hot sauce." }, { "line_type": "ol", "section": "Procedure", "text": "Microwave on high until the edges liquefy and bubble, then mix until everything is of the same consistency. Repeat this process until the whole bowl is creamy and a rich orange color." }, { "line_type": "ol", "section": "Procedure", "text": "Garnish the dip with the remaining olives, green onions, and tomatoes. Standard garnishing technique calls for arranging the remaining black olives, green onions, and diced tomatoes into a bulls-eye pattern." }, { "line_type": "ol", "section": "Procedure", "text": "Serve the dip with the pita chips." }, { "line_type": "ul", "section": "Notes, tips, variations", "text": "Scaling the recipe up is easy. Just procure a larger bowl, and increase the ingredients." }, { "line_type": "ul", "section": "Notes, tips, variations", "text": "Do NOT use miracle whip instead of mayonnaise—this totally changes the taste of the dip." } ], "title": "Spicy Cheddar Dip with Olives", "url": "https://en.wikibooks.org/wiki/Cookbook:Spicy_Cheddar_Dip_with_Olives" }

{ "infobox": { "category": "/wiki/Category:Meat_recipes", "difficulty": 2, "servings": "6", "time": "50 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Spicy chicken casserole isn't that spicy unless you make it that way. In fact, change the ingredients to suit your own taste and it will probably taste better." }, { "line_type": "ul", "section": "Ingredients", "text": "1 can (12 oz) chili" }, { "line_type": "ul", "section": "Ingredients", "text": "1 can (10 oz) condensed cream of chicken soup" }, { "line_type": "ul", "section": "Ingredients", "text": "1 can (10 oz) condensed cream of celery soup" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups cooked chicken, shredded" }, { "line_type": "ul", "section": "Ingredients", "text": "1½ cups salsa" }, { "line_type": "ul", "section": "Ingredients", "text": "1 package corn tortillas" }, { "line_type": "ul", "section": "Ingredients", "text": "8 oz cheddar cheese, shredded" }, { "line_type": "ol", "section": "Procedure", "text": "Mix all ingredients except tortillas and cheese." }, { "line_type": "ol", "section": "Procedure", "text": "Layer the tortillas, chicken mixture, and cheese in baking dish. Make two layers, finishing with cheese." }, { "line_type": "ol", "section": "Procedure", "text": "Bake at 375°F for 30–40 minutes." } ], "title": "Spicy Chicken Casserole", "url": "https://en.wikibooks.org/wiki/Cookbook:Spicy_Chicken_Casserole" }

{ "infobox": { "category": "/wiki/Category:Meat_recipes", "difficulty": 2, "servings": "4", "time": "½ hour" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "4 ea. (about 1 pound) chicken breasts, thinly-sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Freshly-ground black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup all-purpose flour" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tbsp vegetable oil" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup chicken broth" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup vodka or vermouth (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Juice of 1 lime" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp minced pickled jalapeños" }, { "line_type": "ul", "section": "Ingredients", "text": "1 can (15 oz) diced tomatoes" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp cornstarch" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp cold water" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp chopped fresh cilantro" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat oven to 200°F." }, { "line_type": "ol", "section": "Procedure", "text": "Season both sides of each chicken breast with salt and pepper." }, { "line_type": "ol", "section": "Procedure", "text": "Place the flour on a plate and dredge the chicken breasts through it, lightly coating both sides." }, { "line_type": "ol", "section": "Procedure", "text": "Set aside." }, { "line_type": "ol", "section": "Procedure", "text": "In a large skillet heat the oil over a medium-high heat." }, { "line_type": "ol", "section": "Procedure", "text": "Add the breasts and cook 3 minutes, or until lightly browned." }, { "line_type": "ol", "section": "Procedure", "text": "Flip and cook another 2–3 minutes, or until cooked through." }, { "line_type": "ol", "section": "Procedure", "text": "Transfer the chicken to an oven-proof plate and place in the oven to keep warm." }, { "line_type": "ol", "section": "Procedure", "text": "Return the empty skillet to the burner." }, { "line_type": "ol", "section": "Procedure", "text": "Increase the heat to high and add the chicken broth and vodka to deglaze the pan." }, { "line_type": "ol", "section": "Procedure", "text": "As the liquid bubbles, scrape the bottom of the pan with a wooden spoon" }, { "line_type": "ol", "section": "Procedure", "text": "Add half of the lime juice and the jalapeños and cook 30 seconds." }, { "line_type": "ol", "section": "Procedure", "text": "Add the tomatoes and bring to a simmer." }, { "line_type": "ol", "section": "Procedure", "text": "In a small glass, add the cornstarch to the water, then add to the skillet." }, { "line_type": "ol", "section": "Procedure", "text": "Cook, stirring constantly, until thickened, about 2 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the skillet from the heat." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in remaining lime juice." }, { "line_type": "ol", "section": "Procedure", "text": "Arrange each chicken breast on a plate and top with pan sauce." }, { "line_type": "ol", "section": "Procedure", "text": "Garnish with cilantro." } ], "title": "Spicy Chicken Cutlets", "url": "https://en.wikibooks.org/wiki/Cookbook:Spicy_Chicken_Cutlets" }

{ "infobox": { "category": "/wiki/Category:Stew_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Tired of the same old stews? This spicy chicken stew will have your taste buds jumping right off your tongue!" }, { "line_type": "ul", "section": "Ingredients", "text": "2 pounds boneless skinless chicken thighs, cut into 1 ½-inch cubes" }, { "line_type": "ul", "section": "Ingredients", "text": "Flour" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup canola oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 large onion, finely diced" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup red curry paste" }, { "line_type": "ul", "section": "Ingredients", "text": "5 Thai chiles, stemmed" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tbsp fish sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup chicken broth" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup tomato paste" }, { "line_type": "ul", "section": "Ingredients", "text": "4 red potatoes, cut into 2-inch cubes" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp minced garlic" }, { "line_type": "ul", "section": "Ingredients", "text": "Chopped parsley" }, { "line_type": "ol", "section": "Procedure", "text": "Dredge chicken in flour. Set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Heat oil in a 6-quart cast-iron Dutch oven. Add 6 chicken pieces and cook until browned on all sides. Repeat until all chicken has been browned, then remove from pot." }, { "line_type": "ol", "section": "Procedure", "text": "Sauté onion in remaining oil until translucent and slightly browned around edges. Mix in the curry paste, chiles, fish sauce, broth, tomato paste, potatoes, and garlic." }, { "line_type": "ol", "section": "Procedure", "text": "Return the chicken to the pot. Cover tightly and place in 250°F oven for 4½ hours, or until chicken is cooked through and tender." }, { "line_type": "ol", "section": "Procedure", "text": "Sprinkle individual serving bowls with chopped parsley and serve warm." } ], "title": "Spicy Chicken Stew", "url": "https://en.wikibooks.org/wiki/Cookbook:Spicy_Chicken_Stew" }

{ "infobox": { "category": "/wiki/Category:Soup_recipes", "difficulty": 2, "servings": "4", "time": "20 minutes" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "2 cans (32 ounces) chickpeas, drained" }, { "line_type": "ul", "section": "Ingredients", "text": "1 can (14 ounces) light coconut milk" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup low-sodium chicken broth" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup prepared salsa" }, { "line_type": "ul", "section": "Ingredients", "text": "1½ teaspoons garam masala" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon ground ginger" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons frozen apple juice concentrate" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup packed cilantro leaves" }, { "line_type": "ol", "section": "Procedure", "text": "Purée all ingredients in a blender until smooth." }, { "line_type": "ol", "section": "Procedure", "text": "Heat in a large saucepan or Dutch oven, and bring to a simmer." }, { "line_type": "ol", "section": "Procedure", "text": "Simmer, stirring often, 4–5 minutes, to blend flavors." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Garnish with ¼ cup plain yogurt and ¼ cup thinly sliced green onions." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Replace the chicken broth with vegetable stock for a vegan dish." } ], "title": "Spicy Chickpea Soup", "url": "https://en.wikibooks.org/wiki/Cookbook:Spicy_Chickpea_Soup" }

{ "infobox": { "category": "/wiki/Category:Bean_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Spicy chickpeas make a good fall-back meal using ingredients that many pantries will often have lying in a dusty corner, but that are also cheap to pick up." }, { "line_type": "ul", "section": "Ingredients", "text": "250 g canned chickpeas" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp oil" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tsp Dijon mustard" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ol", "section": "Procedure", "text": "Strain chickpeas and dry with a towel." }, { "line_type": "ol", "section": "Procedure", "text": "Heat oil in large skillet. Add chickpeas, and sauté until slightly colored, about 6 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Add Dijon mustard and stir." }, { "line_type": "ol", "section": "Procedure", "text": "Season with pepper and salt to taste." } ], "title": "Spicy Chickpeas", "url": "https://en.wikibooks.org/wiki/Cookbook:Spicy_Chickpeas" }

{ "infobox": { "category": "/wiki/Category:Meat_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Chile chicken, cooked Kerala style." }, { "line_type": "ul", "section": "Ingredients", "text": "1 pound boneless chicken meat" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp masala" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup lemon juice" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tbsp canola oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1½ ea. red onion, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ tbsp red chile powder" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ tsp turmeric powder" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp smoked paprika" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp coriander" }, { "line_type": "ul", "section": "Ingredients", "text": "3 medium tomatoes, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tbsp minced ginger" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp minced garlic" }, { "line_type": "ul", "section": "Ingredients", "text": "6 tbsp tomato ketchup" }, { "line_type": "ul", "section": "Ingredients", "text": "8 tbsp soy sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "4 Indian green chiles, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "2 green bell peppers, sliced" }, { "line_type": "ol", "section": "Procedure", "text": "Marinate the chicken with lemon juice, masala, and salt for 1 hour." }, { "line_type": "ol", "section": "Procedure", "text": "In a large pot, fry the marinated chicken in canola oil until golden brown (5–7 minutes)." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the chicken from the pot and cut into pieces." }, { "line_type": "ol", "section": "Procedure", "text": "Into the remaining oil, add the onions, red chili powder, turmeric, paprika, and coriander powder, and sauté until wilted." }, { "line_type": "ol", "section": "Procedure", "text": "Add the tomatoes, ginger, and garlic, and cook till the tomatoes are softened and breaking apart." }, { "line_type": "ol", "section": "Procedure", "text": "Put the ketchup, soy sauce, fried chicken pieces, green chiles, and green peppers in the pot, and simmer until peppers are soft and chicken is fully-cooked." }, { "line_type": "ol", "section": "Procedure", "text": "Serve over steamed rice." } ], "title": "Spicy Chilli Chicken", "url": "https://en.wikibooks.org/wiki/Cookbook:Spicy_Chilli_Chicken" }

{ "infobox": { "category": "/wiki/Category:Bread_recipes", "difficulty": 3, "servings": "8", "time": "2 hours" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 cup corn meal" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup all-purpose flour" }, { "line_type": "ul", "section": "Ingredients", "text": "4 tsp baking powder" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup milk" }, { "line_type": "ul", "section": "Ingredients", "text": "1 egg" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup shortening" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp–¼ cup chopped jalapeños, to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup sugar (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "½ of a 15 ounce can whole corn, drained (optional)" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat oven to 425°F. Grease an 8-inch baking pan." }, { "line_type": "ol", "section": "Procedure", "text": "Combine corn meal, flour, baking powder, salt, and sugar in a large mixing bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Add egg, sugar, and shortening." }, { "line_type": "ol", "section": "Procedure", "text": "Beat until fairly smooth (about 1 minute)." }, { "line_type": "ol", "section": "Procedure", "text": "Bake for 20–25 minutes or until a toothpick inserted in center comes out clean. If corn is added to batter, increase time by about 50%" }, { "line_type": "ol", "section": "Procedure", "text": "Serve hot!" } ], "title": "Spicy Corn Bread", "url": "https://en.wikibooks.org/wiki/Cookbook:Spicy_Corn_Bread" }

{ "infobox": { "category": "/wiki/Category:Salad_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": "¼ cup extra-virgin olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp cayenne pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp flat-leaf parsley" }, { "line_type": "ul", "section": "Ingredients", "text": "10 sprigs fresh dill" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups pasteurized lump crab meat" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup arugula lettuce" }, { "line_type": "ol", "section": "Procedure", "text": "Purée lemon, oil, cayenne, parsley, and dill in a blender or food processor until smooth." }, { "line_type": "ol", "section": "Procedure", "text": "Add crab and arugula and toss to coat." }, { "line_type": "ol", "section": "Procedure", "text": "Chill, if desired, before serving." } ], "title": "Spicy Crab and Arugula Salad", "url": "https://en.wikibooks.org/wiki/Cookbook:Spicy_Crab_and_Arugula_Salad" }

{ "infobox": { "category": "/wiki/Category:Fritter_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "These spicy crab cakes get an extra kick from cayenne pepper." }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup mayonnaise" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup Dijon mustard" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp dill, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp flat-leaf parsley, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp chipotle in adobo sauce, puréed" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Freshly-ground black pepper to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pound lump blue crab meat" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp Old Bay seasoning" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp cayenne pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "1½ tsp kosher salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1½ tsp black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup Dijon mustard" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp mayonnaise" }, { "line_type": "ul", "section": "Ingredients", "text": "Juice of 2 lemons" }, { "line_type": "ul", "section": "Ingredients", "text": "Vegetable oil for deep frying" }, { "line_type": "ul", "section": "Ingredients", "text": "Panko breadcrumbs as needed" }, { "line_type": "ul", "section": "Ingredients", "text": "1 egg, beaten" }, { "line_type": "ol", "section": "Procedure", "text": "Combine all ingredients in a small bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Combine all ingredients except for oil, panko, and egg. Shape into 4 equal patties." }, { "line_type": "ol", "section": "Procedure", "text": "Dip into egg then dredge in panko. Fry at 375°F just until heated through and golden brown." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with chipotle remoulade sauce." } ], "title": "Spicy Crab Cakes", "url": "https://en.wikibooks.org/wiki/Cookbook:Spicy_Crab_Cakes" }

{ "infobox": { "category": "/wiki/Category:Meat_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 lb ground beef" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp garlic powder" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp cayenne pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "About ½ cup feta cheese" }, { "line_type": "ol", "section": "Procedure", "text": "Mix spices into beef, using hands, until well-mixed." }, { "line_type": "ol", "section": "Procedure", "text": "Form 8 small balls of meat, then press into very flat pancake shapes." }, { "line_type": "ol", "section": "Procedure", "text": "Top four with about 2 tbsp crumbled feta cheese, then cover with the other four." }, { "line_type": "ol", "section": "Procedure", "text": "Press together firmly to flatten, then crimp edges tightly to make four burgers. Chill." }, { "line_type": "ol", "section": "Procedure", "text": "Cook as regular burgers in a skillet or on the grill. Handle gently to avoid crumbling." }, { "line_type": "ol", "section": "Procedure", "text": "Serve on toasted white or rye bread with spicy mustard." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Any other cheese that doesn’t melt easily can be substituted for feta in this recipe. Some possibilities are Parmesan, Swiss, and Jarlsberg. If you use a cheese that melts and becomes runny, however, it will all drip out." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If you plan to grill the burgers, you can opt to mix the feta in with the beef and simply treat as regular burgers. Don’t try this on a skillet, however, as the cheese will stick and burn." } ], "title": "Spicy Feta Burger", "url": "https://en.wikibooks.org/wiki/Cookbook:Spicy_Feta_Burger" }

{ "infobox": { "category": "/wiki/Category:Vegetable_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "This recipe is not for those of you that will call the fire department if you taste a chile." }, { "line_type": "ul", "section": "Ingredients", "text": "40 okra, stemmed and halved lengthwise" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp freshly ground black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp cayenne pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup all-purpose flour, divided" }, { "line_type": "ul", "section": "Ingredients", "text": "Hot sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "2½ quarts peanut oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Kosher salt" }, { "line_type": "ol", "section": "Procedure", "text": "Combine salt, peppers, and ½ cup flour. Coat okra with flour mixture." }, { "line_type": "ol", "section": "Procedure", "text": "Dip okra into hot sauce and dredge in remaining flour, adding more as needed. Let rest 2–3 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Heat oil in a large pot or a deep-fryer to 375°F. Add okra, 6 at a time, and fry 3–4 minutes until golden brown and crispy. Drain on a cooling rack and repeat until all okra has been fried." }, { "line_type": "ol", "section": "Procedure", "text": "Sprinkle fried okra with additional kosher salt and freshly ground black pepper and serve warm." } ], "title": "Spicy Fried Okra", "url": "https://en.wikibooks.org/wiki/Cookbook:Spicy_Fried_Okra" }

{ "infobox": { "category": "/wiki/Category:Rice_recipes", "difficulty": 2, "servings": "3", "time": "15 minutes" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp coconut oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 big onion, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "3 cloves garlic, crushed" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cm piece ginger, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "2 scallions, cut into 1.5 cm pieces" }, { "line_type": "ul", "section": "Ingredients", "text": "50 g red chile, cut into 1 cm pieces" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (900 g) basmati rice, cooked" }, { "line_type": "ul", "section": "Ingredients", "text": "30 g chile powder" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tbsp light soy sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp fish sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp chicken powder" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp pepper" }, { "line_type": "ol", "section": "Procedure", "text": "Heat the oil in a non-stick pan, and fry the big onion, garlic, red chilli, ginger, and scallion. Stir for about 30 minutes until fragrant." }, { "line_type": "ol", "section": "Procedure", "text": "Add the basmati rice, chilli powder, light soy sauce, fish sauce, chicken powder, salt, and pepper. Cook, stirring, until well-mixed and heated through." }, { "line_type": "ol", "section": "Procedure", "text": "Serve hot." } ], "title": "Spicy Fried Rice", "url": "https://en.wikibooks.org/wiki/Cookbook:Spicy_Fried_Rice" }

{ "infobox": { "category": "/wiki/Category:Chicken_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "No need for wing sauce. These are already plenty hot." }, { "line_type": "ul", "section": "Ingredients", "text": "12 whole chicken wings, tips removed and cut in half" }, { "line_type": "ul", "section": "Ingredients", "text": "1½ tbsp cayenne pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp lemon pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tbsp black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tbsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp smoked paprika" }, { "line_type": "ul", "section": "Ingredients", "text": "1 egg, beaten" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp finely grated lemon zest" }, { "line_type": "ul", "section": "Ingredients", "text": "Cornmeal, as needed, for dredging" }, { "line_type": "ul", "section": "Ingredients", "text": "Vegetable oil for deep frying" }, { "line_type": "ol", "section": "Procedure", "text": "Combine all seasonings except lemon zest and then sprinkle over chicken. Refrigerate for at least 1 hour." }, { "line_type": "ol", "section": "Procedure", "text": "Combine egg and lemon zest in a pie plate and place cornmeal in another pie plate." }, { "line_type": "ol", "section": "Procedure", "text": "Heat oil to 350°F." }, { "line_type": "ol", "section": "Procedure", "text": "Dip chicken into egg mixture and then dredge in cornmeal." }, { "line_type": "ol", "section": "Procedure", "text": "Fry in batches for 11–12 minutes. Drain on a rack. Please don't use paper towels unless you want greasy chicken." }, { "line_type": "ol", "section": "Procedure", "text": "Sprinkle with red pepper flake for hotter wings, but this is completely optional. Serve." } ], "title": "Spicy Fried Wings", "url": "https://en.wikibooks.org/wiki/Cookbook:Spicy_Fried_Wings" }

{ "infobox": { "category": null, "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "This spicy garlic oil is nice for frying chicken, fish, and fries." }, { "line_type": "ul", "section": "Ingredients", "text": "½ gallon flavorless high smoke point oil, such as canola, peanut, safflower, grapeseed, or soybean" }, { "line_type": "ul", "section": "Ingredients", "text": "40 cloves garlic" }, { "line_type": "ul", "section": "Ingredients", "text": "8 Thai bird chiles, stemmed and halved" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp salt" }, { "line_type": "ol", "section": "Procedure", "text": "Combine all ingredients in a large stockpot." }, { "line_type": "ol", "section": "Procedure", "text": "Heat over low heat for 1 hour." }, { "line_type": "ol", "section": "Procedure", "text": "Strain, cool, and store in the refrigerator until oil smells off, looks smoky, or tastes rancid." } ], "title": "Spicy Garlic Oil", "url": "https://en.wikibooks.org/wiki/Cookbook:Spicy_Garlic_Oil" }

{ "infobox": { "category": "/wiki/Category:Duck_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "4 ea. (28 oz) boneless duck breasts" }, { "line_type": "ul", "section": "Ingredients", "text": "Olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Freshly-ground black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp red pepper flakes" }, { "line_type": "ol", "section": "Procedure", "text": "Brush duck with olive oil. Season liberally with salt, black pepper, and red pepper flakes. Set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Heat a grill to medium-high heat. Add duck breasts and cook, covered, 4–5 minutes. Flip and cook 3–4 more minutes for medium rare." }, { "line_type": "ol", "section": "Procedure", "text": "Remove to a plate and let rest 5 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Serve warm, sliced on the bias." } ], "title": "Spicy Grilled Duck Breasts", "url": "https://en.wikibooks.org/wiki/Cookbook:Spicy_Grilled_Duck_Breasts" }

{ "infobox": { "category": "/wiki/Category:Salsa_recipes", "difficulty": 1, "servings": "6", "time": "15 minutes" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "Habaneros" }, { "line_type": "ul", "section": "Ingredients", "text": "Jalapeños" }, { "line_type": "ul", "section": "Ingredients", "text": "Onions" }, { "line_type": "ul", "section": "Ingredients", "text": "Green and red bell peppers" }, { "line_type": "ul", "section": "Ingredients", "text": "Tomatoes" }, { "line_type": "ul", "section": "Ingredients", "text": "Onion salt or onion powder" }, { "line_type": "ol", "section": "Procedure", "text": "Open and seed habaneros, jalapeños, bell peppers, and tomatoes." }, { "line_type": "ol", "section": "Procedure", "text": "Chop all of them along with the onions." }, { "line_type": "ol", "section": "Procedure", "text": "If using a blender, blend slowly and do not blend completely." }, { "line_type": "ol", "section": "Procedure", "text": "Season with onion salt or powder to taste." }, { "line_type": "ol", "section": "Procedure", "text": "Toss well before dipping." }, { "line_type": "ol", "section": "Procedure", "text": "Save any left over in tightly sealed container in refrigerator." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "All quantities are to taste." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Use as a dip for tostados or chips, or as a garnish for main or side dishes." }, { "line_type": "ul", "section": "Warnings", "text": "Do not touch eyes or face after handling habanero or jalapeño." } ], "title": "Spicy Hot Salsa", "url": "https://en.wikibooks.org/wiki/Cookbook:Spicy_Hot_Salsa" }

{ "infobox": { "category": "/wiki/Category:Egg_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Here's a tip for making good omelets: Cook the things that you want cooked before you add it into the eggs, and have everything at room temperature." }, { "line_type": "ul", "section": "Ingredients", "text": "3 eggs, uncracked" }, { "line_type": "ul", "section": "Ingredients", "text": "2–3 pinches fine sea salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 habanero or serrano chile, finely minced and seeded if you like" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup salsa, at room temperature" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup grated Monterey Jack cheese, at room temperature" }, { "line_type": "ul", "section": "Ingredients", "text": "2 Tbsp fresh cilantro, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Butter" }, { "line_type": "ol", "section": "Procedure", "text": "Cover whole eggs with warm but not scalding water. Let sit 5 minutes or until room temperature." }, { "line_type": "ol", "section": "Procedure", "text": "Beat eggs with salt. Set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Combine chiles, salsa, cilantro, and cheese. Set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Heat a large nonstick skillet over medium high heat. Quickly swirl with butter and crack in the eggs. Cook until egg is set and well browned on side facing pan." }, { "line_type": "ol", "section": "Procedure", "text": "Sprinkle salsa mixture evenly on uncooked side of egg. Fold in half and cook raw side until set and well browned." }, { "line_type": "ol", "section": "Procedure", "text": "Sprinkle with chopped cilantro and serve warm." } ], "title": "Spicy Mexican Omelet", "url": "https://en.wikibooks.org/wiki/Cookbook:Spicy_Mexican_Omelet" }

{ "infobox": { "category": "/wiki/Category:Soup_recipes", "difficulty": 4, "servings": "2", "time": "45 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "This is a spicy miso udon soup made with dry udon noodles. This soup may be a little more challenging because the temperature must be controlled. The delicate flavors do not hold up against higher temperatures, so if this soup becomes too hot or reaches a boil it will be ruined." }, { "line_type": "ul", "section": "Ingredients", "text": "1–2 cups chicken broth" }, { "line_type": "ul", "section": "Ingredients", "text": "2 oz katsuobushi (the flavor is mild so you can use more)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 package dry udon noodles" }, { "line_type": "ul", "section": "Ingredients", "text": "12 thin slices of sucuk (Turkish sausage)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 chopped green bell pepper or jalapeno pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Sliced onion" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup shredded cabbage" }, { "line_type": "ul", "section": "Ingredients", "text": "Hot paprika powder" }, { "line_type": "ul", "section": "Ingredients", "text": "1–2 tbsp red pepper paste" }, { "line_type": "ul", "section": "Ingredients", "text": "1 handful of bean sprouts" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp miso paste" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tbsp honey or to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Tabasco sauce to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "1 package enoki mushrooms" }, { "line_type": "ul", "section": "Ingredients", "text": "1 can good quality sardines" }, { "line_type": "ul", "section": "Ingredients", "text": "1–2 eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "Chopped scallions for garnish" }, { "line_type": "ol", "section": "Procedure", "text": "Bring the chicken broth to a boil. Add the katsuobushi flakes, remove from heat, and let rest for 1 minute." }, { "line_type": "ol", "section": "Procedure", "text": "Strain out and discard the katsuobushi flakes, and set the broth aside." }, { "line_type": "ol", "section": "Procedure", "text": "Cook the udon noodles in salted water until al dente. Drain them, rinse with cold water, and set aside." }, { "line_type": "ol", "section": "Procedure", "text": "In a medium-sized soup pot, stir fry sucuk, green pepper, and onion in olive oil." }, { "line_type": "ol", "section": "Procedure", "text": "Add cabbage, paprika powder, and red pepper paste. Stir to combine." }, { "line_type": "ol", "section": "Procedure", "text": "Add reserved broth, and bring to a simmer over low to medium heat; do not let this get too hot because the flavor of the katsuobushi is very delicate." }, { "line_type": "ol", "section": "Procedure", "text": "Add bean sprouts. Continue to simmer until vegetables reach desired texture." }, { "line_type": "ol", "section": "Procedure", "text": "Add cooked noodles, miso, honey, and tabasco. Do not let the soup reach a boil, as too much heat will destroy the soup's rich flavor." }, { "line_type": "ol", "section": "Procedure", "text": "Add enoki and sardines, and simmer just enough to warm through." }, { "line_type": "ol", "section": "Procedure", "text": "Crack an egg or two into the broth, and serve when the the yolk is just firm" }, { "line_type": "ol", "section": "Procedure", "text": "Garnish with scallions." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "This recipe uses dry wheat noodles, and the cooking procedure may be different than with \"springy\" style noodles that include tapioca and other ingredients." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "This recipe can be made with chicken, pork, etc; if some type of meat is used instead of canned sardines, then the cooking procedure must be adapted to cook the meat." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "True dashi is made with kelp broth, not chicken broth." } ], "title": "Spicy Miso Udon", "url": "https://en.wikibooks.org/wiki/Cookbook:Spicy_Miso_Udon" }

{ "infobox": { "category": "/wiki/Category:Snack_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "2 green plantains, mashed" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp freshly ground black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "1 serrano chile, seeded and minced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp minced garlic" }, { "line_type": "ul", "section": "Ingredients", "text": "2 quarts peanut or canola oil for deep-frying" }, { "line_type": "ol", "section": "Procedure", "text": "Combine plantains, salt, black pepper, the chile, and garlic. Shape into rounds about the size of a thin slice of potato." }, { "line_type": "ol", "section": "Procedure", "text": "Heat oil to 375°F. Add rounds, 6–8 at a time, and fry until golden brown and crispy on the outside." }, { "line_type": "ol", "section": "Procedure", "text": "Drain on a cooling rack set above a sheet pan, and season immediately with salt and freshly ground black pepper." }, { "line_type": "ol", "section": "Procedure", "text": "Serve warm or room temperature." } ], "title": "Spicy Plantain Chips", "url": "https://en.wikibooks.org/wiki/Cookbook:Spicy_Plantain_Chips" }

{ "infobox": { "category": "/wiki/Category:Meat_recipes", "difficulty": 2, "servings": "4–6", "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "This recipe is for a spicy beef brisket roast. It may be served with mashed potatoes." }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp vegetable oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 kg (2 pound) piece of beef brisket" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup sliced or coarsely-chopped onions" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup thinly sliced stalk of celery" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tsp minced garlic cloves" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp toasted, ground cumin seeds" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp cracked black peppercorns" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tsp dry mustard powder" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tsp dried oregano leaves" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups of diced tomatoes, fresh or canned" }, { "line_type": "ul", "section": "Ingredients", "text": "¼–½ cup beef stock" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp red wine vinegar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp brown sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "2 bay leaves" }, { "line_type": "ul", "section": "Ingredients", "text": "1 bell pepper, green or red, thinly sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 medium or hot chile pepper (optional)" }, { "line_type": "ol", "section": "Procedure", "text": "Heat oil in large heavy pot, add brisket, and brown on all sides." }, { "line_type": "ol", "section": "Procedure", "text": "Push meat to the side. Add onions and celery, and cook over medium heat until softened." }, { "line_type": "ol", "section": "Procedure", "text": "Add garlic, cumin, peppercorns, mustard, oregano, salt, and stir in." }, { "line_type": "ol", "section": "Procedure", "text": "Add tomatoes, beef stock, vinegar, sugar, and bay leaves. Add the tomato juice if desired." }, { "line_type": "ol", "section": "Procedure", "text": "Add 1 cup of boiling water, cover pot, and cook for 2 hours on low heat." }, { "line_type": "ol", "section": "Procedure", "text": "Inspect regularly to make sure there is enough liquid, adding water if necessary." }, { "line_type": "ol", "section": "Procedure", "text": "30 minutes before serving, add bell and chili peppers." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If using a larger piece of brisket, adjust other quantities accordingly." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "While cooking, do not add cold liquid to the meat, and make sure to pour not cold tomatoes on top of the meat. Otherwise, the meat can become hard." } ], "title": "Spicy Roast Brisket", "url": "https://en.wikibooks.org/wiki/Cookbook:Spicy_Roast_Brisket" }

{ "infobox": { "category": "/wiki/Category:Soup_recipes", "difficulty": 2, "servings": "4", "time": "1 hour" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "4 cups diced tomatoes (canned is fine)" }, { "line_type": "ul", "section": "Ingredients", "text": "4 cups heavy cream" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp ground white pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ tsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ tsp granulated garlic" }, { "line_type": "ul", "section": "Ingredients", "text": "⅛ tsp cayenne" }, { "line_type": "ol", "section": "Procedure", "text": "In a blender or food processor, working in batches if necessary, puree tomatoes, cream, sugar, pepper, salt, garlic and cayenne." }, { "line_type": "ol", "section": "Procedure", "text": "Transfer soup to a saucepan and bring to a boil over high heat." }, { "line_type": "ol", "section": "Procedure", "text": "Reduce heat and simmer, stirring occasionally, until soup thickens, 20–30 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Serve hot." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Try garnishing soup with cooked shrimp or slices of andouille sausage." } ], "title": "Spicy Tomato Soup", "url": "https://en.wikibooks.org/wiki/Cookbook:Spicy_Tomato_Soup" }

{ "infobox": { "category": "/wiki/Category:Pasta_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "These attractive green spinach and ricotta gnocchi originated in Tuscany where, confusingly, they were known as ravioli." }, { "line_type": "ul", "section": "Ingredients", "text": "12 oz cooked spinach, well drained and finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1 container (8 oz) ricotta, mashed until smooth" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Nutmeg" }, { "line_type": "ul", "section": "Ingredients", "text": "2 eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup freshly-grated Parmesan cheese" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tbsp flour" }, { "line_type": "ul", "section": "Ingredients", "text": "5 tbsp butter, melted" }, { "line_type": "ol", "section": "Procedure", "text": "Put the spinach, ricotta, and seasonings in a saucepan. Cook gently, stirring continuously, for 5 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Turn off the heat, then beat in the eggs, 3 tbsp of the Parmesan, and the flour to make a dough." }, { "line_type": "ol", "section": "Procedure", "text": "Chill the dough for at least 4 hours." }, { "line_type": "ol", "section": "Procedure", "text": "Gently shape dough into small rounds and roll them in a very small amount of flour." }, { "line_type": "ol", "section": "Procedure", "text": "Poach them in boiling water until they float to the surface. Drain and set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Toss the gnocchi with melted butter, and top with remaining Parmesan cheese." } ], "title": "Spinach and Ricotta Gnocchi", "url": "https://en.wikibooks.org/wiki/Cookbook:Spinach_and_Ricotta_Gnocchi" }

{ "infobox": { "category": "/wiki/Category:Pasta_recipes", "difficulty": 3, "servings": "12", "time": "3 hours and 15 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Lasagna is a well known baked Italian pasta dish. This hearty, meatless recipe attempts to compose the tang of the tomato sauce with the creaminess of the ricotta and the sweetness of the spinach." }, { "line_type": "p", "section": null, "text": "This recipe is the assembly of four different preparations into a baked dish and is presented here as such. While it might seem long, complicated and overwhelming, this recipe is fairly simple and not very involved while the result is almost guaranteed to impress." }, { "line_type": "ul", "section": "Ingredients", "text": "2 cans (56 oz) San Marzano or Roma tomatoes" }, { "line_type": "ul", "section": "Ingredients", "text": "1 head (about 12 cloves) garlic, peeled" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tubs (30 oz) ricotta" }, { "line_type": "ul", "section": "Ingredients", "text": "2 eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "3 packages (27 oz) frozen spinach" }, { "line_type": "ul", "section": "Ingredients", "text": "1 lb lasagna pasta sheets" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ lb shredded mozzarella" }, { "line_type": "ol", "section": "Procedure", "text": "Put a thick-bottomed pot over medium-low heat. Add the oil and garlic, and stir until fragrant and blisters begin to form." }, { "line_type": "ol", "section": "Procedure", "text": "Add the tomatoes, and reduce the heat to low." }, { "line_type": "ol", "section": "Procedure", "text": "Simmer until it has a sauce consistency and has reduced to about ⅔ the original volume (about 1½ hours)." }, { "line_type": "ol", "section": "Procedure", "text": "Turn off the heat and remove the garlic cloves to mash them with a fork. Add the garlic purée to the sauce." }, { "line_type": "ol", "section": "Procedure", "text": "Add salt to taste, cover, and let rest 30 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Pour the ricotta cheese onto a cheesecloth or tea towel in a strainer, and let drain for 30 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Combine the eggs and ricotta, and beat until creamy with a hand mixer." }, { "line_type": "ol", "section": "Procedure", "text": "Cover and reserve, ensuring it is at room temperature during assembly." }, { "line_type": "ol", "section": "Procedure", "text": "Thaw, drain, and press the liquid out of frozen spinach." }, { "line_type": "ol", "section": "Procedure", "text": "Reserve until ready to assemble." }, { "line_type": "ol", "section": "Procedure", "text": "Cook the pasta according to the manufacturer's directions, drain and place back into the pot with cold water." }, { "line_type": "ol", "section": "Procedure", "text": "Lay the sheets on a clean, wet tea towel and roll the cloth until ready to use." }, { "line_type": "ol", "section": "Procedure", "text": "Ladle sauce at the bottom of a 9x13-inch pan or dish and layer lasagna sheets." }, { "line_type": "ol", "section": "Procedure", "text": "Sparsely deposit spinach onto the noodles and apply cheese mixture with a rubber spatula." }, { "line_type": "ol", "section": "Procedure", "text": "Add more sauce and repeat the previous step until the pan is almost full and covered with a layer of lasagna." }, { "line_type": "ol", "section": "Procedure", "text": "Add sauce and cover with grated mozzarella." }, { "line_type": "ol", "section": "Procedure", "text": "Put the pan onto a tray and bake at 350°F for approximately 30 minutes, or to an internal temperature of 150°F." }, { "line_type": "ol", "section": "Procedure", "text": "Let rest for 15–20 minutes before serving." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "It is possible to prepare everything else while the sauce simmers." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The stem-part of the tomatoes can be pinched out, to break the tomato apart without crushing it." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Placing a wooden spoon transversely onto the pot before setting the lid on it allows evaporation and prevents splatter." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The tomato sauce also works great on pizza." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Using fresh spinach is not recommended." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Laying the lasagna sheets in alternating directions (lengthwise, widthwise, lengthwise, etc.) increases structural strength." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If presentation requires it, the lasagna can be broiled for a few minutes at the end of baking." } ], "title": "Spinach and Ricotta Lasagna", "url": "https://en.wikibooks.org/wiki/Cookbook:Spinach_and_Ricotta_Lasagna" }

{ "infobox": { "category": "/wiki/Category:Filling_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "15 oz cooked spinach (fresh, frozen, or canned)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 lb ricotta or cottage cheese" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ cup fresh bread crumbs" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup Parmesan cheese" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp fresh parsley, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ tsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "⅛ tsp black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp grated or minced garlic" }, { "line_type": "ul", "section": "Ingredients", "text": "1 egg" }, { "line_type": "ol", "section": "Procedure", "text": "Squeeze the spinach to remove excess water. Place in a mixing bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Add the other ingredients and mix well with a fork." } ], "title": "Spinach and Ricotta Ravioli Filling", "url": "https://en.wikibooks.org/wiki/Cookbook:Spinach_and_Ricotta_Ravioli_Filling" }

{ "infobox": { "category": "/wiki/Category:Dip_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Formal or informal, spinach artichoke dip is a great appetizer at any party. It is quick and easy taking very little time to prepare. The dip may be served with a variety or crackers, breads, or chips." }, { "line_type": "ul", "section": "Ingredients", "text": "16 ounces (450 g) cream cheese" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ cup (180 ml) heavy cream (use half milk, if desired)" }, { "line_type": "ul", "section": "Ingredients", "text": "⅓ cup (80 ml) grated Parmesan cheese" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ teaspoon (60 ml) garlic powder" }, { "line_type": "ul", "section": "Ingredients", "text": "16 ounces (450 g) frozen cut leaf spinach, thawed and well drained" }, { "line_type": "ul", "section": "Ingredients", "text": "1 can quartered artichoke hearts, rinsed and well-drained" }, { "line_type": "ul", "section": "Ingredients", "text": "⅔ cup (160 ml) shredded Monterey Jack cheese" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup prepared (240 ml) salsa" }, { "line_type": "ul", "section": "Ingredients", "text": "Crackers or tortilla chips, for serving" }, { "line_type": "ol", "section": "Procedure", "text": "In a food processor fitted with a metal blade, process the cream cheese, cream, Parmesan cheese, and garlic powder until smooth and creamy. Add the spinach and process until thoroughly mixed. Add the artichokes and process just until coarsely chopped." }, { "line_type": "ol", "section": "Procedure", "text": "Turn the mixture into a 3½-quart electric slow cooker; smooth the top." }, { "line_type": "ol", "section": "Procedure", "text": "Cover and cook on the high heat setting for 1¼–1½ hours, until hot in the center. Sprinkle the top evenly with the Jack cheese and spoon the salsa in a ring around the inside edges of the slow cooker. Cover and continue heating on high 15 minutes longer, or until the cheese is melted." }, { "line_type": "ol", "section": "Procedure", "text": "Reduce the heat to the low setting and serve warm with crackers or tortilla chips for dipping. Refrigerate any leftovers." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "This dip is best served hot but may also be served chilled." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If served in a bread bowl, pieces may be broken off and used as dipping tools for further enjoyment." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Other condiments that go great with this dip include sides of salsa, guacamole, or sour cream." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "This is great appetizer for vegetarians, and vegan cream cheese may be substituted if need be." } ], "title": "Spinach Artichoke Dip", "url": "https://en.wikibooks.org/wiki/Cookbook:Spinach_Artichoke_Dip" }

{ "infobox": { "category": "/wiki/Category:Pastry_recipes", "difficulty": 2, "servings": "8", "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "426 g ricotta cheese" }, { "line_type": "ul", "section": "Ingredients", "text": "2 eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "9 g dried Italian seasoning" }, { "line_type": "ul", "section": "Ingredients", "text": "340 g shredded mozzarella cheese" }, { "line_type": "ul", "section": "Ingredients", "text": "100 g freshly grated Parmesan cheese" }, { "line_type": "ul", "section": "Ingredients", "text": "284 g frozen chopped spinach, thawed and squeezed dry" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "908 g frozen white bread dough, thawed" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat the oven to 400°F (200°C)." }, { "line_type": "ol", "section": "Procedure", "text": "In a large bowl, mix together the ricotta cheese, eggs, Italian seasoning, mozzarella cheese, Parmesan cheese and spinach. Set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Divide the bread dough into 8 pieces and roll each piece out to about an 8-inch circle. Spoon about ½ cup of the ricotta filling onto each circle, fold over and seal the edges. Place onto a greased cookie sheet." }, { "line_type": "ol", "section": "Procedure", "text": "Bake for 30 minutes in the preheated oven, or until nicely browned on the tops and bottoms." } ], "title": "Spinach Calzones", "url": "https://en.wikibooks.org/wiki/Cookbook:Spinach_Calzones" }

{ "infobox": { "category": "/wiki/Category:Fritter_recipes", "difficulty": 2, "servings": "About 18", "time": "30 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "These are delicious and healthy spinach fritters." }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup Greek yogurt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup wheat flour" }, { "line_type": "ul", "section": "Ingredients", "text": "3 handfuls of spinach and rocket leaves" }, { "line_type": "ul", "section": "Ingredients", "text": "3 eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon baking powder" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon minced garlic" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Ground black pepper to taste" }, { "line_type": "ul", "section": "Equipment", "text": "Frying Pan" }, { "line_type": "ul", "section": "Equipment", "text": "Mixing bowl" }, { "line_type": "ul", "section": "Equipment", "text": "Spatula" }, { "line_type": "ul", "section": "Equipment", "text": "Spoon" }, { "line_type": "ol", "section": "Procedure", "text": "Combine the yogurt, flour, minced garlic, olive oil, salt and pepper in the mixing bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Chop the spinach and rocket leaves, and add them to the mixing bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Mix in the baking powder." }, { "line_type": "ol", "section": "Procedure", "text": "Preheat a frying pan, and grease with olive oil." }, { "line_type": "ol", "section": "Procedure", "text": "Dollop spoonfuls of batter on the pan to make a few fritters about 3 cm apart from each other." }, { "line_type": "ol", "section": "Procedure", "text": "Cook fritters until the bottoms of the fritters are golden brown. Flip the fritters with a spatula, and cook until the second side is golden brown. Remove from the pan." }, { "line_type": "ol", "section": "Procedure", "text": "Repeat the cooking steps until all the batter is used up." }, { "line_type": "ol", "section": "Procedure", "text": "Enjoy and share with friends and family!" } ], "title": "Spinach Fritters", "url": "https://en.wikibooks.org/wiki/Cookbook:Spinach_Fritters" }

{ "infobox": { "category": "/wiki/Category:Swallow_recipes", "difficulty": 2, "servings": "4", "time": "50 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Spinach fufu is a typical Nigerian swallow prepared from spinach and oat flour. It is served with your soup of choice." }, { "line_type": "ul", "section": "Ingredients", "text": "Spinach, rinsed and chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Water" }, { "line_type": "ul", "section": "Ingredients", "text": "Oat flour" }, { "line_type": "ul", "section": "Equipment", "text": "Pot" }, { "line_type": "ul", "section": "Equipment", "text": "Stove" }, { "line_type": "ul", "section": "Equipment", "text": "Blender" }, { "line_type": "ul", "section": "Equipment", "text": "Sieve" }, { "line_type": "ol", "section": "Procedure", "text": "Blend the chopped spinach with a small amount of water. Strain to remove water from the blended spinach." }, { "line_type": "ol", "section": "Procedure", "text": "Cook the blended spinach for a few minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the oat flour until a dough is formed." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with soup of choice." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Apart from oat flour, semolina, corn flour or cassava flour can be used as a binder, which makes the spinach mouldable into balls." } ], "title": "Spinach Fufu", "url": "https://en.wikibooks.org/wiki/Cookbook:Spinach_Fufu" }

{ "infobox": { "category": "/wiki/Category:Pasta_recipes", "difficulty": 2, "servings": "4", "time": "15 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "This spinach mushroom pesto spaghetti recipe is adapted from the YouTube channel Tasty.[1]" }, { "line_type": "ul", "section": "Ingredients", "text": "225 g (8 oz) spaghetti" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoon olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "140 g (5 oz) spinach" }, { "line_type": "ul", "section": "Ingredients", "text": "200 g (7 oz) mushrooms, sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (275 g / 9.5 oz) pesto" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup (60 g / 2 oz) grated parmesan cheese, plus extra for sprinkling" }, { "line_type": "ol", "section": "Procedure", "text": "Boil the spaghetti in water until al dente." }, { "line_type": "ol", "section": "Procedure", "text": "Meanwhile, heat the oil in a pan over a medium heat." }, { "line_type": "ol", "section": "Procedure", "text": "Cook the spinach for 5 minutes until it is wilted." }, { "line_type": "ol", "section": "Procedure", "text": "Add the mushrooms, salt, and pepper and cook for a further 3 minutes, stirring occasionally." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the pesto and cheese and cook for 2 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Drain the pasta in a colander and stir into the sauce." }, { "line_type": "ol", "section": "Procedure", "text": "Divide the pasta between 4 plates and serve." }, { "line_type": "ol", "section": "Procedure", "text": "To serve, sprinkle with some extra cheese." } ], "title": "Spinach Mushroom Pesto Spaghetti", "url": "https://en.wikibooks.org/wiki/Cookbook:Spinach_Mushroom_Pesto_Spaghetti" }

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

{ "infobox": { "category": "/wiki/Category:Pasta_recipes", "difficulty": 3, "servings": "3–5", "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 large handful fresh spinach" }, { "line_type": "ul", "section": "Ingredients", "text": "8–12 cloves garlic (depending on your preference/size of meal)" }, { "line_type": "ul", "section": "Ingredients", "text": "4 tbsp olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "100–200 g feta cheese" }, { "line_type": "ul", "section": "Ingredients", "text": "200 g pitted kalamata olives" }, { "line_type": "ul", "section": "Ingredients", "text": "1 small package of snap peas" }, { "line_type": "ul", "section": "Ingredients", "text": "1–2 chicken breasts (can substitute salmon or steak)" }, { "line_type": "ul", "section": "Ingredients", "text": "About 500 g linguine" }, { "line_type": "ul", "section": "Ingredients", "text": "Pesto" }, { "line_type": "ol", "section": "Procedure", "text": "Lightly sauté the garlic in a pan—this is not meant to completely cook it, but to take a little of the bite off of it." }, { "line_type": "ol", "section": "Procedure", "text": "Chop the garlic up a bit in a food processor, then add the spinach bit by bit (stems may be left on if you like). When you have completed mixing the garlic and spinach together, add the olive oil and mix. Put into a bowl and set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Strip the snap peas of the stringy bits and the hard ends, and place those aside in a bowl as well." }, { "line_type": "ol", "section": "Procedure", "text": "Start the water on the stove at a medium temperature to prevent the water from boiling, but able to easily obtain a boil at your whim. Start the grill and put the chicken (or other meat) on at a medium temperature. When it has heated up, put a bit of olive oil on each side to prevent sticking. When the meat is about a quarter done, you want to have the water boiling. Put the linguine in, and if you wish, add a bit of olive oil for flavor." }, { "line_type": "ol", "section": "Procedure", "text": "While you are doing this, put the snap peas in a small frying pan with some olive oil at a low-medium temperature to warm them up a bit." }, { "line_type": "ol", "section": "Procedure", "text": "When the pasta and meat are cooked (try and get these finished cooking at the same time), slice the chicken into strips (in the case of the steak/salmon, it may be better to just leave it in fillet/steak form for presentation purposes). Strain the pasta, and put it in a frying pan along with some of the pesto (by portion) to heat the pesto up a bit. Make sure it is not at a high temperature, as that will cause the pasta to crisp up. When you have finished this, put it on a plate and top with feta and olives." }, { "line_type": "ol", "section": "Procedure", "text": "Arrange the snap peas and meat strips on top as well, and there's your dinner!" }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You may alter the pesto at will; it works equally well to either add sundried tomatoes to the spinach pesto, or, if you like, you could also just do a traditional basil pesto. Other variations on pesto include adding Romano or Parmigiano Reggiano (or other, softer Parmesan cheeses), or adding different kinds of nuts (pine nuts, almonds, etc) for a different taste to the pesto." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "In keeping with the tangy taste the kalamata olives bring to the pasta, sundried tomatoes really help enhance the flavor of the dish." } ], "title": "Spinach Pesto Linguine", "url": "https://en.wikibooks.org/wiki/Cookbook:Spinach_Pesto_Linguine" }

{ "infobox": { "category": "/wiki/Category:Pie_recipes", "difficulty": 3, "servings": "6–8", "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Pascualina is a spinach pie often eaten in Uruguay. It is made with spinach or silver beet, sautéed onions, and a homemade pastry. You can cheat and make it with a store bought puff pastry." }, { "line_type": "ul", "section": "Ingredients", "text": "3 onions, chopped finely" }, { "line_type": "ul", "section": "Ingredients", "text": "1 kg frozen spinach, defrosted" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp freshly grated nutmeg" }, { "line_type": "ul", "section": "Ingredients", "text": "250 g cream cheese or ricotta" }, { "line_type": "ul", "section": "Ingredients", "text": "6 eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "4 sheets frozen puff pastry" }, { "line_type": "ul", "section": "Ingredients", "text": "Olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Egg wash" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat oven to 190°C." }, { "line_type": "ol", "section": "Procedure", "text": "Sauté onions until golden." }, { "line_type": "ol", "section": "Procedure", "text": "Add spinach, cream cheese, nutmeg and salt and pepper to taste. Stir through until all ingredients are mixed together. Put aside to cool slightly." }, { "line_type": "ol", "section": "Procedure", "text": "Line a rectangular tray with puff pastry ensuring the pastry reaches right up to the edge of the tray." }, { "line_type": "ol", "section": "Procedure", "text": "Spread out the filling over the puff pastry, and with a spoon make 6 holes in the filling so you can pour in the whole eggs." }, { "line_type": "ol", "section": "Procedure", "text": "Crack eggs one by one and pour into the holes." }, { "line_type": "ol", "section": "Procedure", "text": "Cover the pie with more pastry sealing the edges." }, { "line_type": "ol", "section": "Procedure", "text": "Brush pastry all over with egg wash and bake in a hot oven for 40 minutes until pastry is golden." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with roasted sweet potato and steamed green beans." } ], "title": "Spinach Pie (Pascualina)", "url": "https://en.wikibooks.org/wiki/Cookbook:Spinach_Pie_(Pascualina)" }

{ "infobox": { "category": "/wiki/Category:Salad_recipes", "difficulty": 2, "servings": null, "time": "20 minutes" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "¾ cup (180 ml) olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup (60 ml) red wine vinegar" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ tsp pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ tsp dry mustard" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp salt (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp Worcestershire Sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "1½ tsp paprika" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tsp sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 lb spinach, patted dry of any liquid" }, { "line_type": "ul", "section": "Ingredients", "text": "3 hard boiled eggs, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "6 strips vegetarian bacon (or bacon bits)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 red onion, sliced" }, { "line_type": "ol", "section": "Procedure", "text": "Combine all ingredients for the dressing. Mix well." }, { "line_type": "ol", "section": "Procedure", "text": "Combine the spinach, eggs, and sliced onion in a large bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Pour the dressing on top of the salad, mix, and top with vegetarian bacon strips or bacon bits." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "When mixing the salad, the egg yolks will tend to crumble and disappear into the salad—this is normal." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Add the dressing and bacon bits at the last minute." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If you can't find Worcestershire sauce, you can use soy sauce in a pinch." } ], "title": "Spinach Salad", "url": "https://en.wikibooks.org/wiki/Cookbook:Spinach_Salad" }

{ "infobox": { "category": "/wiki/Category:Vegetable_recipes", "difficulty": 1, "servings": "8", "time": "1 hour" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "2 cups dry split peas, picked over" }, { "line_type": "ul", "section": "Ingredients", "text": "5–6 cups water" }, { "line_type": "ol", "section": "Procedure", "text": "Rinse the split peas well, and discard the water (potted plants love it!)" }, { "line_type": "ol", "section": "Procedure", "text": "Simmer the split peas in salted water for ¾–1 hour." }, { "line_type": "ol", "section": "Procedure", "text": "Serve." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If you have hard water in your area, adding ⅛ teaspoon baking soda will reduce the cooking time." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Bacon, ham, kielbasa, salt pork, or smoked sausage may be added during cooking for added flavor." } ], "title": "Split Peas (Cooked)", "url": "https://en.wikibooks.org/wiki/Cookbook:Split_Peas_(Cooked)" }

{ "infobox": { "category": "/wiki/Category:Cake_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Sponge cake is the most commonly-recognised variety of baked confectionery in Britain. It has a sweet taste, often flavoured with vanilla, chocolate or other additions. It can be cut and displayed in a very large number of different ways." }, { "line_type": "p", "section": null, "text": "A more difficult version of this recipe is available for those with a kitchen scale and wanting to use it." }, { "line_type": "ul", "section": "Ingredients", "text": "2 eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "4 oz self raising flour" }, { "line_type": "ul", "section": "Ingredients", "text": "1 ½ tsp baking powder" }, { "line_type": "ul", "section": "Ingredients", "text": "4 oz superfine sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "4 oz butter or margarine" }, { "line_type": "ul", "section": "Ingredients", "text": "1–2 tbsp vanilla extract (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Food coloring (optional), as desired" }, { "line_type": "ul", "section": "Ingredients", "text": "2–4 tbsp jam, loosened with palette knife or similar" }, { "line_type": "ul", "section": "Ingredients", "text": "Buttercream" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp icing sugar" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat an oven to 400°F." }, { "line_type": "ol", "section": "Procedure", "text": "Cream together the sugar and butter in the mixing bowl. They should achieve a creamy texture with quite a thick consistency. The longer and faster the butter and sugar are creamed the lighter the cake will be when cooked." }, { "line_type": "ol", "section": "Procedure", "text": "Add both eggs and mix well." }, { "line_type": "ol", "section": "Procedure", "text": "Add all the flour using a fine sieve from a height, adding air to the flour, and beat with wooden spoon in a circular motion, trying to incorporate as much air as possible." }, { "line_type": "ol", "section": "Procedure", "text": "Add any food coloring, flavoring etc. at this point. If you add liquid ingredients, add the same volume again of sugar-and-flour mix to compensate. If adding dry ingredients, ensure to use equal parts less flour than any extra ingredient added." }, { "line_type": "ol", "section": "Procedure", "text": "Grease 1–2 cake pan(s) with butter. You may wish to use a springform pan for this recipe." }, { "line_type": "ol", "section": "Procedure", "text": "Scrape the batter into the pan(s). If using two pans, try to ensure that both tins have an equal amount of batter in them and that both are not more than ¾ filled." }, { "line_type": "ol", "section": "Procedure", "text": "Put the cake tins into the oven and leave them for approximately 10 minutes before checking them. The cooking time should eventually reach around 15 minutes: keep checking them regularly after about 8 minutes since ovens vary." }, { "line_type": "ol", "section": "Procedure", "text": "Turn the cake out onto a wire rack to cool." }, { "line_type": "ol", "section": "Procedure", "text": "If assembling 2 layers of cake, turn one of them upside down and spread the jam or buttercream onto its base. Stick the other cake top-side up onto the upside-down cake." }, { "line_type": "ol", "section": "Procedure", "text": "Dust the cake with icing sugar using a fine sieve." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "To make a chocolate variation, substitute cocoa powder to taste with an equal volume of the flour. For example, if using 4 tbsp of cocoa powder, omit 4 tbsp of flour." } ], "title": "Sponge Cake I", "url": "https://en.wikibooks.org/wiki/Cookbook:Sponge_Cake_I" }

{ "infobox": { "category": "/wiki/Category:Cake_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Sponge cake is the most commonly recognised variety of baked confectionery in Britain. It has a sweet taste, often flavoured with vanilla, chocolate or other additions, and can be cut and displayed in a number of different ways." }, { "line_type": "p", "section": null, "text": "An easier version of this recipe is available that does not require a kitchen scale." }, { "line_type": "ul", "section": "Ingredients", "text": "200 g caster sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "200 g butter" }, { "line_type": "ul", "section": "Ingredients", "text": "200 g (4 whole) eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "1–2 tsp vanilla extract" }, { "line_type": "ul", "section": "Ingredients", "text": "200 g self-raising flour" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tsp baking powder" }, { "line_type": "ul", "section": "Ingredients", "text": "2–4 tbsp jam, stirred" }, { "line_type": "ul", "section": "Ingredients", "text": "Buttercream frosting" }, { "line_type": "ul", "section": "Ingredients", "text": "75 g icing sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "70 g superfine sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "65 g granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "55 g demerara sugar" }, { "line_type": "ul", "section": "Equipment", "text": "1 large mixing bowl" }, { "line_type": "ul", "section": "Equipment", "text": "1 set of scales" }, { "line_type": "ul", "section": "Equipment", "text": "1 wooden spoon" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat an oven to 200°C." }, { "line_type": "ol", "section": "Procedure", "text": "Cream together the sugar and butter until they are light and fluffy. The fluffier this mixture, the lighter the finished cake." }, { "line_type": "ol", "section": "Procedure", "text": "Add both eggs and vanilla, and mix well." }, { "line_type": "ol", "section": "Procedure", "text": "Add all the flour and baking powder, and mix well." }, { "line_type": "ol", "section": "Procedure", "text": "Beat with wooden spoon in a circular motion, trying to incorporate as much air as possible." }, { "line_type": "ol", "section": "Procedure", "text": "Grease 2 round cake tins with butter." }, { "line_type": "ol", "section": "Procedure", "text": "Evenly divide the batter between the 2 pans—make sure the pans are no more than ¾ full." }, { "line_type": "ol", "section": "Procedure", "text": "Bake the cakes in the preheated oven for about 15 minutes until they are golden. Start checking the cakes after 10 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Cool the cakes in the pans, then unmold." }, { "line_type": "ol", "section": "Procedure", "text": "Spread the frosting and jam over one of the cake layers. Top with the other cake layer. Sprinkle well with the sugar of choice." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "A few drops of concentrated food colouring or flavoring may be added along with the eggs." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Unsweetened cocoa powder may be added to taste. For every 4 g of cocoa you add, remove 3 g of the flour." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If your eggs don't come out to 200 g, simply adjust the flour, butter, and sugar so that they each weigh the same as the eggs." } ], "title": "Sponge Cake II", "url": "https://en.wikibooks.org/wiki/Cookbook:Sponge_Cake_II" }

{ "infobox": { "category": "/wiki/Category:Bread_recipes", "difficulty": 2, "servings": "5", "time": "1 hour" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "3 cups milk" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup white or yellow corn meal" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ teaspoon black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "⅛–1 teaspoon red pepper flakes, to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup minced scallions" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon salt" }, { "line_type": "ul", "section": "Ingredients", "text": "4 eggs, separated" }, { "line_type": "ul", "section": "Ingredients", "text": "⅓ cup grated cheese, mild or sharp to taste (if used, reduce salt)" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat oven to 400°F (205°C)." }, { "line_type": "ol", "section": "Procedure", "text": "Thickly coat 8 x 8 inch (20 x 20 cm) baking pan with cooking spray." }, { "line_type": "ol", "section": "Procedure", "text": "Beat egg whites until stiff, then set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Heat milk in medium saucepan over medium heat until just barely bubbling at the edges." }, { "line_type": "ol", "section": "Procedure", "text": "Reduce heat and whisk while slowly adding cornmeal." }, { "line_type": "ol", "section": "Procedure", "text": "Whisk constantly over low heat for 5 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Take off heat and stir in black pepper, red pepper flakes, salt, and scallions." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in egg yolks and cheese." }, { "line_type": "ol", "section": "Procedure", "text": "Fold in whipped egg whites." }, { "line_type": "ol", "section": "Procedure", "text": "Pour into pan." }, { "line_type": "ol", "section": "Procedure", "text": "Bake about 30 minutes, or until a toothpick inserted into center comes out clean." } ], "title": "Spoonbread", "url": "https://en.wikibooks.org/wiki/Cookbook:Spoonbread" }

{ "infobox": { "category": "/wiki/Category:Vegan_recipes", "difficulty": 1, "servings": "1 bowl", "time": "15 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "A spread that consists primarily of the tofu, oat flakes and raw spelt flour." }, { "line_type": "ul", "section": "Ingredients", "text": "250 g tofu" }, { "line_type": "ul", "section": "Ingredients", "text": "150 g oat flakes" }, { "line_type": "ul", "section": "Ingredients", "text": "150 g raw spelt flour" }, { "line_type": "ul", "section": "Ingredients", "text": "Soy lecithin powder (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "3 or more whole spring onions, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1 or more pickled gherkin, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Margarine" }, { "line_type": "ul", "section": "Ingredients", "text": "Rapeseed oil or other vegetable oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper" }, { "line_type": "ol", "section": "Procedure", "text": "Combine tofu, oat flakes, raw spelt, and some water." }, { "line_type": "ol", "section": "Procedure", "text": "If desired, mix in the lecithin to act as an emulsifier." }, { "line_type": "ol", "section": "Procedure", "text": "Mix in the spring onion and gherkins." }, { "line_type": "ol", "section": "Procedure", "text": "Mix in a spoonful of margarine and/or rapeseed oil." }, { "line_type": "ol", "section": "Procedure", "text": "Add salt and pepper to taste." } ], "title": "Spring Onion Spelt Spread", "url": "https://en.wikibooks.org/wiki/Cookbook:Spring_Onion_Spelt_Spread" }

{ "infobox": { "category": "/wiki/Category:Cookie_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "4.5 eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pound (3.5 cups) powdered sugar, sifted" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pound (3–4 cups) flour" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp baking powder" }, { "line_type": "ul", "section": "Ingredients", "text": "Anise seeds, crushed" }, { "line_type": "ol", "section": "Procedure", "text": "Beat eggs until light-colored and almost dry—this takes a long time, and an electric mixer is recommended." }, { "line_type": "ol", "section": "Procedure", "text": "Beat the sugar into the eggs." }, { "line_type": "ol", "section": "Procedure", "text": "Combine the flour and baking powder. Work into the eggs to make a delicate dough." }, { "line_type": "ol", "section": "Procedure", "text": "Grease several cookie sheets and scatter generously with crushed anise seeds." }, { "line_type": "ol", "section": "Procedure", "text": "Roll the dough gently and carefully imprint with springerle mold. Cut into pieces and transfer to baking sheets. Allow to dry overnight." }, { "line_type": "ol", "section": "Procedure", "text": "Bake at 250°F (120°C) for 25–30 minutes." } ], "title": "Springerle", "url": "https://en.wikibooks.org/wiki/Cookbook:Springerle" }

{ "infobox": { "category": "/wiki/Category:Dessert_recipes", "difficulty": 2, "servings": null, "time": "Prep: 45 minutesCooking: 10 minutesTotal: 2–3 hours" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Spritzgebäck is a type of German cookie." }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup butter" }, { "line_type": "ul", "section": "Ingredients", "text": "⅔ cup confectioners' sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 egg" }, { "line_type": "ul", "section": "Ingredients", "text": "1 egg yolk" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp almond, vanilla, or lemon extract" }, { "line_type": "ul", "section": "Ingredients", "text": "2 ¼ cups unbleached unsifted flour" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ tsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp baking powder" }, { "line_type": "ol", "section": "Procedure", "text": "Beat butter and sugar until light." }, { "line_type": "ol", "section": "Procedure", "text": "Beat in egg, egg yolk and extract." }, { "line_type": "ol", "section": "Procedure", "text": "Sift flour, salt, and baking powder together; gradually add flour mixture to eggs." }, { "line_type": "ol", "section": "Procedure", "text": "Chill dough for ½ hour." }, { "line_type": "ol", "section": "Procedure", "text": "Press ¼ of the dough into a cookie press." }, { "line_type": "ol", "section": "Procedure", "text": "Keep remaining dough chilled." }, { "line_type": "ol", "section": "Procedure", "text": "Shape cookies onto a greased baking sheet." }, { "line_type": "ol", "section": "Procedure", "text": "Bake in oven at 400°F for 7–10 minutes or until done." }, { "line_type": "ol", "section": "Procedure", "text": "Cool on wire racks and store in airtight tins." } ], "title": "Spritzgeback (German Spritz Butter Cookies)", "url": "https://en.wikibooks.org/wiki/Cookbook:Spritzgeback_(German_Spritz_Butter_Cookies)" }

{ "infobox": { "category": "/wiki/Category:Salad_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Sprouts make for an excellent salad, both tastier and more nutritious than a lettuce-based salad. Placement as directed ensures that the salad is easily forkable (the fork loosely passes through the top layers to embed in the lowest layer) and ensures that the oil will not all puddle at the bottom. This salad serves two adults, assumed to be eating from the same dish." }, { "line_type": "ul", "section": "Ingredients", "text": "1 package plain alfalfa sprouts" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup real bacon bits" }, { "line_type": "ul", "section": "Ingredients", "text": "2–4 very ripe medium-sized tomatoes" }, { "line_type": "ul", "section": "Ingredients", "text": "3 stalks celery" }, { "line_type": "ul", "section": "Ingredients", "text": "⅓ cup oil" }, { "line_type": "ul", "section": "Ingredients", "text": "⅓ cup red wine vinegar" }, { "line_type": "ol", "section": "Procedure", "text": "Cut the tomatoes into chunks, about 1.2 inches in diameter. If using tomatoes that are small, cut each one at least once. Remove the core and, optionally, the gooey parts." }, { "line_type": "ol", "section": "Procedure", "text": "Cut the celery crosswise, with 1-inch spacing near the thick base and 2-inch spacing near the narrow top." }, { "line_type": "ol", "section": "Procedure", "text": "Distribute the celery and tomato pieces evenly in the bottom of a wide bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Holding the sprouts so that they do not separate and entangle themselves, wash them under running water." }, { "line_type": "ol", "section": "Procedure", "text": "Place the sprouts into a bowl full of water. Gently dunk them and change the water a few times, removing the seed casings without getting the sprouts all tangled up." }, { "line_type": "ol", "section": "Procedure", "text": "Drain the sprouts well. You may need to shake them a bit." }, { "line_type": "ol", "section": "Procedure", "text": "Spread the sprouts over the tomatoes and celery, still being careful not to make a tangled mess." }, { "line_type": "ol", "section": "Procedure", "text": "Sprinkle the bacon bits over top of the sprouts. The sprouts should be well-covered; use more bacon if needed." }, { "line_type": "ol", "section": "Procedure", "text": "Drizzle oil over the bacon. The oil will adhere to the bacon better than it does to the sprouts." }, { "line_type": "ol", "section": "Procedure", "text": "Sprinkle vinegar over everything." }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "Garnish it with raisins and crunchy dry roasted peanuts." } ], "title": "Sprout Salad", "url": "https://en.wikibooks.org/wiki/Cookbook:Sprout_Salad" }

{ "infobox": { "category": "/wiki/Category:Oat_recipes", "difficulty": 2, "servings": "1", "time": "15 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Oatmeal and red lentils cooked in chicken broth with Sriracha. This can be made with only oats, but red lentils add flavor." }, { "line_type": "ul", "section": "Ingredients", "text": "¾ cup red lentils" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ cup rolled oats" }, { "line_type": "ul", "section": "Ingredients", "text": "Chicken broth" }, { "line_type": "ul", "section": "Ingredients", "text": "Up to 1 tbsp honey" }, { "line_type": "ul", "section": "Ingredients", "text": "Up to ¾ tbsp Sriracha" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ol", "section": "Procedure", "text": "Cook the lentils in water until they are very soft." }, { "line_type": "ol", "section": "Procedure", "text": "If there is any remaining water, strain the lentils." }, { "line_type": "ol", "section": "Procedure", "text": "Mash the lentils." }, { "line_type": "ol", "section": "Procedure", "text": "In a saucepan, heat the chicken broth." }, { "line_type": "ol", "section": "Procedure", "text": "Return lentils to the heat and add heated chicken broth and oats." }, { "line_type": "ol", "section": "Procedure", "text": "When oats are cooked, add Sriracha. The amount of Sriracha depends entirely on your preference." }, { "line_type": "ol", "section": "Procedure", "text": "Add around ½ tbsp honey and enough salt to season." } ], "title": "Sriracha Oatmeal and Lentils", "url": "https://en.wikibooks.org/wiki/Cookbook:Sriracha_Oatmeal_and_Lentils" }

{ "infobox": { "category": "/wiki/Category:Pie_and_tart_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Stargazy pie is a rich fish pie from Cornwall in the United Kingdom." }, { "line_type": "ul", "section": "Ingredients", "text": "As many fresh Herrings, Pilchards or Mackerel to fill your pie dish" }, { "line_type": "ul", "section": "Ingredients", "text": "Sufficient pastry to cover your dish" }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh chopped parsley" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Up to 6 eggs or ½ pint (300 ml) of cream or top-of-the-milk" }, { "line_type": "ul", "section": "Ingredients", "text": "Fine breadcrumbs" }, { "line_type": "ul", "section": "Ingredients", "text": "Fat bacon rashers (green or smoked to your preference)" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp tarragon vinegar" }, { "line_type": "ul", "section": "Ingredients", "text": "Butter" }, { "line_type": "ol", "section": "Procedure", "text": "Scale, clean, and bone the fish, separating and retaining their heads." }, { "line_type": "ol", "section": "Procedure", "text": "Season inside each with salt, pepper, and parsley. Roll neatly." }, { "line_type": "ol", "section": "Procedure", "text": "Butter pie dish, and sprinkle a thick layer of breadcrumbs on." }, { "line_type": "ol", "section": "Procedure", "text": "Lay in some of the fish, then alternate breadcrumbs and fish until dish is full. Cover with bacon rashers." }, { "line_type": "ol", "section": "Procedure", "text": "Beat eggs with vinegar, pour into pie, or use cream. Cover with pastry." }, { "line_type": "ol", "section": "Procedure", "text": "Arrange fish heads on pastry, so as they are looking up (to the stars)." }, { "line_type": "ol", "section": "Procedure", "text": "Bake in a hot oven." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with a sprig of parsley in mouth of each fish." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "From St. Agnes W.I. in Cornish Recipes, Ancient & Modern, 22nd Edition, The Cornwall Federation of Women's Institutes 1965. First collected & published by Edith Martin, Tregavethan, Truro, 1929, for The Cornwall F.of W. I." } ], "title": "Stargazy Pie", "url": "https://en.wikibooks.org/wiki/Cookbook:Stargazy_Pie" }

{ "infobox": { "category": "/wiki/Category:Meat_recipes", "difficulty": 3, "servings": null, "time": "Over 2 hours" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "900 g (2 lb) good beef stewing steak, at room temperature" }, { "line_type": "ul", "section": "Ingredients", "text": "Vegetable oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 medium onion, peeled and diced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp (15 ml) plain flour" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp (15 ml) Worcestershire sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "1 handful fresh thyme, marjoram and chopped parsley" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp (5 ml) English mustard" }, { "line_type": "ul", "section": "Ingredients", "text": "1 bay leaf" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Cracked black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "150 ml (5.1 US oz) beef stock" }, { "line_type": "ul", "section": "Ingredients", "text": "125 ml (4.2 US oz) ale" }, { "line_type": "ul", "section": "Ingredients", "text": "450 g (1 lb) puff pastry" }, { "line_type": "ol", "section": "Procedure", "text": "Cut the beef into cubes about 2.5 cm (1 in) square." }, { "line_type": "ol", "section": "Procedure", "text": "Heat oil in a saucepan and fry the onion, without letting it colour." }, { "line_type": "ol", "section": "Procedure", "text": "Add beef, making sure the meat is at room temperature first, and cook until medium brown." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the flour and cook until dark brown (about 1 minute)" }, { "line_type": "ol", "section": "Procedure", "text": "Add Worcestershire sauce, thyme, marjoram, mustard, bay leaf and seasoning." }, { "line_type": "ol", "section": "Procedure", "text": "Slowly add beef stock and ale, then bring to the boil." }, { "line_type": "ol", "section": "Procedure", "text": "Simmer gently until beef is almost tender, approximately 1 ½ hours." }, { "line_type": "ol", "section": "Procedure", "text": "Preheat oven to 200 °C (400 °F)." }, { "line_type": "ol", "section": "Procedure", "text": "Remove meat from heat, skim off any fat, adjust seasoning and add fresh chopped parsley." }, { "line_type": "ol", "section": "Procedure", "text": "Place in pie dish or individual dishes. Cover pie dish (or dishes) with the pastry and trim edges." }, { "line_type": "ol", "section": "Procedure", "text": "Bake for 20–25 minutes or until pastry is well-risen and golden brown." } ], "title": "Steak and Ale Pie", "url": "https://en.wikibooks.org/wiki/Cookbook:Steak_and_Ale_Pie" }

{ "infobox": { "category": "/wiki/Category:Meat_recipes", "difficulty": 3, "servings": "4", "time": "4.5 hours" }, "text_lines": [ { "line_type": "p", "section": null, "text": "This recipe comes from Mrs Beeton's famous Book of Household Management." }, { "line_type": "ul", "section": "Ingredients", "text": "900 g (2 lb) rump steak" }, { "line_type": "ul", "section": "Ingredients", "text": "2 kidneys" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Suet-crust" }, { "line_type": "ol", "section": "Procedure", "text": "Cut the steak into about 2.5 cm (1 inch) squares. Cut each kidney into 8 pieces." }, { "line_type": "ol", "section": "Procedure", "text": "Line the basin with crust, leaving a small piece of crust to overlap the edge." }, { "line_type": "ol", "section": "Procedure", "text": "Then cover the bottom with a piece of the steak and a few pieces of kidney; season with salt and pepper, and then add another layer of steak, kidney and seasoning. Proceed in this manner until the basin is full, when pour in sufficient water to come within 5 cm (2 inch) of the top of the basin." }, { "line_type": "ol", "section": "Procedure", "text": "Moisten the edges of the crust, cover the pudding over, press the two crusts together, so that the gravy does not escape, and turn up the overhanging pastry." }, { "line_type": "ol", "section": "Procedure", "text": "Wring out a cloth in hot water, flour it and tie up the pudding; put it int boiling water and let it boil for at least 4 hours. If the water diminishes, always replenish with hot water from a jug, as the pudding should be kept covered all the time, and not allowed to stop boiling." }, { "line_type": "ol", "section": "Procedure", "text": "When the cloth is removed, cut out a round piece in the top of the crust, to prevent the pudding bursting, and send it to table in the basin, either in an ornamental dish or with a napkin pinned round it. Serve quickly." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "To make the crust, combine 175 g (6 oz) suet per 450 g (1 lb) all-purpose flour, and moisten with milk to make a dough." } ], "title": "Steak and Kidney Pudding", "url": "https://en.wikibooks.org/wiki/Cookbook:Steak_and_Kidney_Pudding" }

{ "infobox": { "category": "/wiki/Category:Meat_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1½ cups sliced button mushrooms" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp butter" }, { "line_type": "ul", "section": "Ingredients", "text": "4 ea. (24–32 ounces) New York strip steaks, trimmed of excess fat" }, { "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": "ul", "section": "Ingredients", "text": "2 tsp freshly-minced garlic" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup diced onion" }, { "line_type": "ol", "section": "Procedure", "text": "Brush steak with olive oil. Season liberally on both sides with salt and freshly ground black pepper." }, { "line_type": "ol", "section": "Procedure", "text": "Preheat grill. Add steaks and cook 4–5 minutes per side for medium rare, rotating 90 degrees halfway to create grill marks." }, { "line_type": "ol", "section": "Procedure", "text": "While steak is grilling, prepare mushrooms. Melt butter in a large straight-sided sauté pan over medium high heat. Add garlic and keep it moving until golden. Add onion and mushrooms and cook, tossing occasionally, until mushrooms are as browned as you like." }, { "line_type": "ol", "section": "Procedure", "text": "Serve steaks with sautéed mushrooms and desired sides." } ], "title": "Steak and Mushrooms", "url": "https://en.wikibooks.org/wiki/Cookbook:Steak_and_Mushrooms" }

{ "infobox": { "category": "/wiki/Category:Meat_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "6 oz beef rib-eye steak, sliced thinly across the grain on a bias" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Freshly-ground black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp soy sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp peanut oil" }, { "line_type": "ul", "section": "Ingredients", "text": "½ each red and green bell pepper, julienned" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp minced ginger" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp minced garlic" }, { "line_type": "ul", "section": "Ingredients", "text": "1 Thai bird chili, finely minced" }, { "line_type": "ol", "section": "Procedure", "text": "Season beef liberally with salt and black pepper. Set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Preheat a large stainless steel or cast iron skillet, or a wok, over medium high heat. Add peanut oil and seasoned beef and cook, tossing often, until meat is browned and slightly charred on both sides. Remove and keep warm." }, { "line_type": "ol", "section": "Procedure", "text": "Toss remaining ingredients together and place into the wok. Cook, tossing often, until vegetables are slightly browned around edges." }, { "line_type": "ol", "section": "Procedure", "text": "Add steak and heat through. Serve warm with soy sauce on the side." } ], "title": "Steak and Pepper Stir-Fry", "url": "https://en.wikibooks.org/wiki/Cookbook:Steak_and_Pepper_Stir-Fry" }

{ "infobox": { "category": "/wiki/Category:Meat_recipes", "difficulty": 2, "servings": "4", "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Steak and peppers is a simple dish to throw together with leftover meat. Sliced seitan, seared flank steak, or any other protein would probably work as well. It also works well as a main dish with spinach and garlic and risotto." }, { "line_type": "ul", "section": "Ingredients", "text": "½ large onion, sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "2 large bell peppers, sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "12 ounces steak strips" }, { "line_type": "ul", "section": "Ingredients", "text": "12 ounces crushed tomatoes" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon capers" }, { "line_type": "ul", "section": "Ingredients", "text": "7–10 leaves fresh basil" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ teaspoon salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pinch red pepper flakes" }, { "line_type": "ol", "section": "Procedure", "text": "Heat the olive oil in a large skillet. Sear steak strips, bell peppers and onion together with salt and red pepper flakes for a few minutes, then turn heat down and add crushed tomatoes and capers." }, { "line_type": "ol", "section": "Procedure", "text": "Simmer, covered, for 10 minutes or until steak is cooked through and tender." }, { "line_type": "ol", "section": "Procedure", "text": "Chiffonade the basil and add, then simmer for another couple of minutes." } ], "title": "Steak and Peppers", "url": "https://en.wikibooks.org/wiki/Cookbook:Steak_and_Peppers" }

{ "infobox": { "category": "/wiki/Category:Meat_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Pepper steak is a dish where tender beef steaks are crusted with cracked peppercorns and then seared in a hot pan. A pan sauce can then be made of the meat drippings." }, { "line_type": "ul", "section": "Ingredients", "text": "Kosher salt" }, { "line_type": "ul", "section": "Ingredients", "text": "4 ea. (24–32 ounces) beef tenderloin steaks, 1 inch thick" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp black peppercorns, cracked" }, { "line_type": "ul", "section": "Ingredients", "text": "⅓ cup cognac" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup heavy cream" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup unsalted butter, divided" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tsp olive oil" }, { "line_type": "ol", "section": "Procedure", "text": "Sprinkle steaks on both sides liberally with kosher salt. Press peppercorns into both sides of each steak. Let sit for 30 minutes or until room temperature." }, { "line_type": "ol", "section": "Procedure", "text": "Melt 1 tbsp butter with oil in a large stainless steel skillet over medium high heat. Add steaks and cook 5 minutes per side for medium rare, 6 for medium, and 7 for well done. Remove from pan and keep warm." }, { "line_type": "ol", "section": "Procedure", "text": "Raise heat in pan to high. Turn off the heat, then deglaze pan with cognac. Carefully ignite with a firestick or kitchen lighter, then swirl the pan until flames die." }, { "line_type": "ol", "section": "Procedure", "text": "Put heat to medium and whisk continuously to remove fond. Bring to a boil and cook until liquid has reduced by half." }, { "line_type": "ol", "section": "Procedure", "text": "Whisk in cream. Bring to a boil and cook until liquid has reduced to ⅓ cup." }, { "line_type": "ol", "section": "Procedure", "text": "Slowly whisk in butter, 1 tbsp at a time. Spoon sauce over steaks and serve warm." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Don't even think about using a nonstick pan. You can't build a pan sauce in a nonstick skillet." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If you don't want to ignite the cognac, you do not have to. It just makes a performance that makes people stare at you with amazement." }, { "line_type": "ul", "section": "Warnings", "text": "If you do choose to ignite, remember to keep a lid, in case things get out of hand, and a fire extinguisher, in case something bad happens and you need it." } ], "title": "Steak au Poivre (Pepper Steak)", "url": "https://en.wikibooks.org/wiki/Cookbook:Steak_au_Poivre_(Pepper_Steak)" }

{ "infobox": { "category": "/wiki/Category:Mexican_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Tender, juicy, marinated steak rolled with Monterrey Jack cheese sauce in a corn tortilla, baked and topped with more cheese sauce and green chile sauce." }, { "line_type": "ul", "section": "Ingredients", "text": "1 ea. (8–10 pounds) inside skirt steak, cut into 2 equal pieces and 1 smaller piece" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp freshly ground black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp freshly-ground cumin" }, { "line_type": "ul", "section": "Ingredients", "text": "4 chipotle chilis in adobo sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup adobo sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "Juice of 3 limes" }, { "line_type": "ul", "section": "Ingredients", "text": "5 oz shredded Monterey Jack cheese" }, { "line_type": "ul", "section": "Ingredients", "text": "4 serrano chiles, minced (you can seed it if you want)" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup malt vinegar" }, { "line_type": "ul", "section": "Ingredients", "text": "24 corn tortillas" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tbsp unsalted butter" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tbsp wheat flour" }, { "line_type": "ol", "section": "Procedure", "text": "Combine oil, lime, chipotles, adobo, salt, pepper, and cumin in a blender. Pour into a gallon size zip-top bag and add steak. Refrigerate for at least 1 hour." }, { "line_type": "ol", "section": "Procedure", "text": "Heat a charcoal grill, but use a chimney or else you will have a solvent flavored steak. Ditch the grate and place the steak right on the coals and cook 60 seconds per side for medium rare." }, { "line_type": "ol", "section": "Procedure", "text": "Remove and wrap tightly with aluminum foil. Keep warm." }, { "line_type": "ol", "section": "Procedure", "text": "Meanwhile, purée the chiles with the vinegar in a blender until smooth. Pour into a large saucepan and bring to a boil over medium high heat until reduced by ⅓. Keep warm over low heat." }, { "line_type": "ol", "section": "Procedure", "text": "Melt butter in a saucier over medium heat. Cook until bubbling ceases. Add the flour and whisk continuously until it looks like blonde library paste." }, { "line_type": "ol", "section": "Procedure", "text": "Melt in cheese. Heat to just below a simmer then reduce heat to low and cook until slightly thickened. Set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Slice steak as thinly as possible across the grain. Place a nice handful into each tortilla and top with some cheese sauce. Roll and place seam side down on a parchment-lined sheet pan. Repeat until all tortillas have been used up. While you're at it, eat any remaining steak." }, { "line_type": "ol", "section": "Procedure", "text": "Pour remaining cheese sauce evenly over the tortillas and bake at 375°F for 45 minutes or until browned and bubbly on top. Remove to serving platters." }, { "line_type": "ol", "section": "Procedure", "text": "Drizzle the chile purée over each enchilada and serve warm." } ], "title": "Steak Enchiladas", "url": "https://en.wikibooks.org/wiki/Cookbook:Steak_Enchiladas" }

{ "infobox": { "category": "/wiki/Category:Sandwich_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "2 ea. (12–16 ounces) boneless strip steaks, cooked to your liking" }, { "line_type": "ul", "section": "Ingredients", "text": "4 slices white bread" }, { "line_type": "ul", "section": "Ingredients", "text": "Unsalted melted butter" }, { "line_type": "ul", "section": "Ingredients", "text": "4 slices pepper jack or Monterrey Jack cheese" }, { "line_type": "ol", "section": "Procedure", "text": "Slice steaks thinly across the grain on the bias. Place ¼ of the strips onto each slice bread." }, { "line_type": "ol", "section": "Procedure", "text": "Place a slice of cheese on top of that, then press 2 slices together and then repeat with the other. Brush the sides facing out with melted butter." }, { "line_type": "ol", "section": "Procedure", "text": "Heat a griddle over high heat. Add sandwiches and cook until golden brown on each side. Serve immediately." } ], "title": "Steak Melts", "url": "https://en.wikibooks.org/wiki/Cookbook:Steak_Melts" }

{ "infobox": { "category": "/wiki/Category:Spice_mix_recipes", "difficulty": 1, "servings": null, "time": "2 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Great spices like coriander, garlic, and smoked paprika. This also packs a punch with cayenne, so this is not for people who don't like a lot of heat." }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup (80 g/2.8 oz) chili powder" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup (40 g/1.4 oz) coarsely ground black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "7 tbsp coarsely ground coriander seed" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tbsp garlic powder" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup (40 g/1.4 oz) smoked paprika" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tbsp cayenne pepper" }, { "line_type": "ol", "section": "Procedure", "text": "Combine all ingredients in an airtight container with a shaker lid." } ], "title": "Steak Rub", "url": "https://en.wikibooks.org/wiki/Cookbook:Steak_Rub" }

{ "infobox": { "category": "/wiki/Category:Sandwich_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "2 cooked beef tenderloin steaks, sliced thinly" }, { "line_type": "ul", "section": "Ingredients", "text": "6 slices pepper jack cheese" }, { "line_type": "ul", "section": "Ingredients", "text": "6 slices bacon, crisp cooked" }, { "line_type": "ul", "section": "Ingredients", "text": "1 ea. (1 foot-long) French or Italian loaf, split in half" }, { "line_type": "ol", "section": "Procedure", "text": "Build a sandwich with all of the ingredients." }, { "line_type": "ol", "section": "Procedure", "text": "Toast in a 200°F oven until cheese is melted and bread is toasted." } ], "title": "Steak Sandwiches", "url": "https://en.wikibooks.org/wiki/Cookbook:Steak_Sandwiches" }

{ "infobox": { "category": "/wiki/Category:Mexican_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Tacos de bistec is a popular dish in Mexico. This form of the taco can be found in all areas." }, { "line_type": "ul", "section": "Ingredients", "text": "Corn oil or manteca (lard) (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Cooked shaved steak or cut steak" }, { "line_type": "ul", "section": "Ingredients", "text": "Cilantro, finely-chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Onions, finely-chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Limes, quartered" }, { "line_type": "ul", "section": "Ingredients", "text": "Salsa verde" }, { "line_type": "ul", "section": "Ingredients", "text": "Tortillas" }, { "line_type": "ol", "section": "Procedure", "text": "Put the corn oil in a pan or griddle, and warm it up. Cook the steak in the pan if needed. When the steak is ready, keep it warm." }, { "line_type": "ol", "section": "Procedure", "text": "Warm or make the tortillas in a pan. You can use the same pan used for the meat." }, { "line_type": "ol", "section": "Procedure", "text": "Once everything is ready, put the meat down the middle in the tortillas, which typically are used in layers of two to help the taco hold together without breaking (flour tortillas only need one layer)." }, { "line_type": "ol", "section": "Procedure", "text": "Squeeze as much lime juice as desired over the meat. Add cilantro, onions, and salsa verde to taste." } ], "title": "Steak Tacos", "url": "https://en.wikibooks.org/wiki/Cookbook:Steak_Tacos" }

{ "infobox": { "category": "/wiki/Category:Meat_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Steak tartare is a meat dish made from finely chopped, or ground raw beef. It is often served with onions and seasonings, and sometimes with raw egg. This dish is popular in Belgium, where it is known as filet américain (\"American fillet\")." }, { "line_type": "ul", "section": "Ingredients", "text": "½ pound (227 g) of quality tender beef (filet mignon) with all connective tissue removed" }, { "line_type": "ul", "section": "Ingredients", "text": "1 egg yolk" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp Worcestershire or soy sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp whole grain mustard" }, { "line_type": "ul", "section": "Ingredients", "text": "1–3 drops hot pepper sauce, as desired" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp chopped onions" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Freshly ground pepper to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Sliced bread (e.g. rye, pumpernickel, etc.)" }, { "line_type": "ol", "section": "Procedure", "text": "Finely chop the beef, or run it twice through a meat grinder with a ¼ inch (0.64 cm) plate." }, { "line_type": "ol", "section": "Procedure", "text": "Loosely combine the minced beef, egg yolk, Worcestershire sauce, mustard, hot sauce, onions, salt, and pepper." }, { "line_type": "ol", "section": "Procedure", "text": "Spread on the bread slices to make open-faced sandwiches. The steak tartare may also be served on buttered toast." }, { "line_type": "ol", "section": "Procedure", "text": "Serve on chilled plates with a favorite beverage." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Note that consumption of steak tartare made with contaminated ingredients can cause serious illness or death. It is very likely that one can contract either pathogenic E. coli infection or salmonellosis since even the best ground beef is a composite of many different slaughtered animals, increasing the risk incrementally." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "In Poland, steak tartare is called tatar or stek jednojajeczny, and diced Polish style pickled cucumber or polish Gherkin \"ogorek konserwowy\" is sometimes added." } ], "title": "Steak Tartare", "url": "https://en.wikibooks.org/wiki/Cookbook:Steak_Tartare" }

{ "infobox": { "category": "/wiki/Category:Salad_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "2 cups arugula (rocket)" }, { "line_type": "ul", "section": "Ingredients", "text": "2 ea. (12–16 ounces) beef ribeye steaks" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Freshly ground black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ cup minus 1 tbsp extra-virgin olive oil, divided" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup red wine vinegar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 ¼ tsp Dijon mustard" }, { "line_type": "ul", "section": "Ingredients", "text": "5 rashers bacon, cut into 1½-inch pieces and crisp-cooked" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp rendered bacon fat" }, { "line_type": "ol", "section": "Procedure", "text": "Brush steaks with 1 tbsp olive oil. Sprinkle liberally with salt and freshly ground black pepper." }, { "line_type": "ol", "section": "Procedure", "text": "Grill over very high heat 1 minute. Rotate 90 degrees, cook for another 1 minute, then flip and repeat 1 more time." }, { "line_type": "ol", "section": "Procedure", "text": "Move to medium heat and cook, turning often, until desired \"doneness\" is achieved (145°F for medium rare, 160°F for medium, and 170°F for toast)" }, { "line_type": "ol", "section": "Procedure", "text": "Refrigerate steaks until chilled." }, { "line_type": "ol", "section": "Procedure", "text": "Combine remaining oil and bacon fat. In another bowl, combine mustard and vinegar. Slowly stream in olive oil while whisking continuously." }, { "line_type": "ol", "section": "Procedure", "text": "Slice steaks thinly across the grain at a 45 degree angle. Toss together remaining ingredients and dressing in your serving bowl and refrigerate until chilled. Serve cold." } ], "title": "Steak, Bacon, and Arugula Salad", "url": "https://en.wikibooks.org/wiki/Cookbook:Steak,_Bacon,_and_Arugula_Salad" }

{ "infobox": { "category": "/wiki/Category:Sandwich_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "This panini is the ultimate sandwich with grilled sliced ribeye, smoky and salty bacon, and creamy, nutty, Gruyere cheese." }, { "line_type": "ul", "section": "Ingredients", "text": "2 ea. (12–16 ounces / 400–500 grams) beef ribeye steaks" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Freshly-ground black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "White bread, sliced ½ inch thick" }, { "line_type": "ul", "section": "Ingredients", "text": "Extra-virgin olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Shredded Gruyere cheese" }, { "line_type": "ul", "section": "Ingredients", "text": "Several slices cooked bacon" }, { "line_type": "ol", "section": "Procedure", "text": "Brush steaks with extra-virgin olive oil. Sprinkle liberally with salt and freshly ground black pepper." }, { "line_type": "ol", "section": "Procedure", "text": "Grill steaks, covered, over medium high heat, turning often, until your desired \"doneness\" is achieved (145°F for medium rare, 155°F for medium well, and 165°F for toast)." }, { "line_type": "ol", "section": "Procedure", "text": "Remove and let rest 10 minutes. Slice thinly across the grain on a bias. Set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Brush both sides of bread with extra-virgin olive oil. Layer some shredded cheese on the bottom, then 4 strips steak, then some bacon, some more cheese, then one more slice bread. Repeat until all meat is used up." }, { "line_type": "ol", "section": "Procedure", "text": "Heat a grill pan over medium-high heat for 4–5 minutes. Add sandwiches and cook until browned on both sides and cheese is melted. Serve warm." } ], "title": "Steak, Bacon, and Gruyere Paninis", "url": "https://en.wikibooks.org/wiki/Cookbook:Steak,_Bacon,_and_Gruyere_Paninis" }

{ "infobox": { "category": "/wiki/Category:Dinner_recipes", "difficulty": 4, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Herb-grilled steak brushed with olive oil and butter and cooked to perfect medium rare with roast potatoes and sautéed peppers rivals even the best steakhouse." }, { "line_type": "ul", "section": "Ingredients", "text": "4 ea. (24–32 ounces) strip steaks" }, { "line_type": "ul", "section": "Ingredients", "text": "1 ¼ tsp rosemary, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tsp thyme, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Freshly-ground black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Extra-virgin olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "4 tbsp unsalted butter, divided" }, { "line_type": "ul", "section": "Ingredients", "text": "2 pounds redskin potatoes, cut into 2-inch cubes but left unpeeled" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ cup olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp minced garlic" }, { "line_type": "ul", "section": "Ingredients", "text": "1 ½ tsp dried rosemary" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp dried thyme" }, { "line_type": "ul", "section": "Ingredients", "text": "4 assorted bell peppers, sliced into 3-inch strips" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Freshly-ground black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup red wine" }, { "line_type": "ul", "section": "Ingredients", "text": "Few glasses red wine or cognac" }, { "line_type": "ul", "section": "Ingredients", "text": "Nice salad for an appetizer (hopefully with a homemade dressing)" }, { "line_type": "ol", "section": "Procedure", "text": "Set up a charcoal grill for direct and indirect heat." }, { "line_type": "ol", "section": "Procedure", "text": "Heat a large pot of water to a rolling boil. Add potatoes and cook for 10 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Shock potatoes in a bowl of ice water, drain, and pat very dry with paper towels." }, { "line_type": "ol", "section": "Procedure", "text": "Place potatoes on a cooling rack and let dry for 2 hours." }, { "line_type": "ol", "section": "Procedure", "text": "Combine remaining roast potatoes ingredients in a large stainless steel bowl. Add dry potatoes and toss to coat." }, { "line_type": "ol", "section": "Procedure", "text": "Place potatoes on a 13x9-inch baking pan and bake at 450°F for 25 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Meanwhile, prepare the steaks: Brush steaks with extra-virgin olive oil. Sprinkle with salt and freshly ground black pepper and rub herbs into flesh." }, { "line_type": "ol", "section": "Procedure", "text": "Grill steaks, covered, over direct heat, for 1¼ minutes, then rotate 90° and cook for another 1¼ minutes. Flip and repeat 1 more time." }, { "line_type": "ol", "section": "Procedure", "text": "Move steaks to indirect heat and cook, turning often, until internal temperature reaches 143°F for medium rare." }, { "line_type": "ol", "section": "Procedure", "text": "Remove to serving platters and top each with 1 tablespoon of the butter. Keep warm in a 200°F oven." }, { "line_type": "ol", "section": "Procedure", "text": "Meanwhile, heat a 10-inch straight-sided sauté pan over medium-high heat. Add oil and peppers to pan and cook, shaking the pan often, 8 minutes. Remove to serving platters." }, { "line_type": "ol", "section": "Procedure", "text": "Place potatoes on serving platters. Garnish with sprigs of rosemary, if desired. Serve." } ], "title": "Steakhouse Dinner", "url": "https://en.wikibooks.org/wiki/Cookbook:Steakhouse_Dinner" }

{ "infobox": { "category": "/wiki/Category:Marinade_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 cup beef broth" }, { "line_type": "ul", "section": "Ingredients", "text": "⅓ cup extra-virgin olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup cognac" }, { "line_type": "ul", "section": "Ingredients", "text": "3 sprigs rosemary" }, { "line_type": "ul", "section": "Ingredients", "text": "8 sprigs thyme" }, { "line_type": "ol", "section": "Procedure", "text": "Combine all ingredients in a large saucepan." }, { "line_type": "ol", "section": "Procedure", "text": "Bring to 190°F for 10 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Strain, cool and place into a gallon size zip-top bag. Keep refrigerated for up to 1½ weeks." } ], "title": "Steakhouse Marinade", "url": "https://en.wikibooks.org/wiki/Cookbook:Steakhouse_Marinade" }

{ "infobox": { "category": "/wiki/Category:Vegetable_recipes", "difficulty": 1, "servings": "2–5", "time": "1 hour" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Basic recipe on how to cook artichokes." }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp (5 ml) salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp (15 ml) olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 artichoke" }, { "line_type": "ul", "section": "Ingredients", "text": "1 lemon" }, { "line_type": "ul", "section": "Ingredients", "text": "Parsley" }, { "line_type": "ul", "section": "Ingredients", "text": "1–2 garlic cloves per artichoke" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "⅛ cup (30 ml) white wine" }, { "line_type": "ol", "section": "Procedure", "text": "Cut off artichoke stem and head." }, { "line_type": "ol", "section": "Procedure", "text": "Remove base leaves and cut off pointy end of upper leaves." }, { "line_type": "ol", "section": "Procedure", "text": "Rub artichoke in lemon to preserve color." }, { "line_type": "ol", "section": "Procedure", "text": "Add salt (and any seasonings) to 3 inches of water, and bring to a low boil." }, { "line_type": "ol", "section": "Procedure", "text": "Place artichoke top-down in a pot tall enough to place lid without touching the artichoke." }, { "line_type": "ol", "section": "Procedure", "text": "Boil on low 30–45 minutes until the artichoke bottom can be punctured without resistance." }, { "line_type": "ol", "section": "Procedure", "text": "Place artichoke upside down to drain." }, { "line_type": "ol", "section": "Procedure", "text": "Serve whole, with one or more dips. Diners should remove a leaf, dip the base of the leaf in the dip, and eat the fleshy base of the leaf." }, { "line_type": "ol", "section": "Procedure", "text": "When all the leaves are gone, remove the choke, cut the heart of the artichoke into bite sized pieces, and serve with the dip." }, { "line_type": "ul", "section": "Simple dips", "text": "Drawn butter" }, { "line_type": "ul", "section": "Simple dips", "text": "Mayonnaise" }, { "line_type": "ul", "section": "Simple dips", "text": "Mustard Dip (This dip is, in the opinion of some, more tasty than butter or mayonnaise)" } ], "title": "Steamed Artichoke", "url": "https://en.wikibooks.org/wiki/Cookbook:Steamed_Artichoke" }

{ "infobox": { "category": "/wiki/Category:Rice_recipes", "difficulty": 1, "servings": "4", "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "This is a fragrant, long-grain variety of rice often used in Indian recipes. Basmati can be cooked in the same way as other rice, in the ratio of two cups water to one cup rice. The recipe below helps to bring out the flavour of basmati." }, { "line_type": "ul", "section": "Ingredients", "text": "400 g white basmati rice" }, { "line_type": "ul", "section": "Ingredients", "text": "600 ml water" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp butter (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "1–3 tsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tsp lemon juice" }, { "line_type": "ul", "section": "Ingredients", "text": "Saffron (optional)" }, { "line_type": "ol", "section": "Procedure", "text": "If adding saffron, soak it in a tablespoon or two of hot water for 10 minutes, and add the water and strands in with the lemon juice." }, { "line_type": "ol", "section": "Procedure", "text": "Rinse the rice in a sieve for 5–7 minutes under cold running water." }, { "line_type": "ol", "section": "Procedure", "text": "Add the water, rice, butter, and salt to a pot." }, { "line_type": "ol", "section": "Procedure", "text": "Bring to a rapid boil." }, { "line_type": "ol", "section": "Procedure", "text": "Mix in lemon juice and the saffron mixture if using." }, { "line_type": "ol", "section": "Procedure", "text": "Cover the pot tightly, reduce heat to minimum, and simmer for 8½ minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Taste the rice to check its texture. Cook for 1–5 minutes longer depending on how underdone it is." }, { "line_type": "ol", "section": "Procedure", "text": "Fluff with a fork and serve hot with your favorite recipe." }, { "line_type": "p", "section": "Serving", "text": "Steamed basmati rice goes well with the following:" }, { "line_type": "ul", "section": "Serving", "text": "Indian curries" }, { "line_type": "ul", "section": "Serving", "text": "Chili con carne" } ], "title": "Steamed Basmati Rice", "url": "https://en.wikibooks.org/wiki/Cookbook:Steamed_Basmati_Rice" }

{ "infobox": { "category": "/wiki/Category:Dumpling_recipes", "difficulty": 3, "servings": null, "time": "Prep: 30 minutesRising: 90 minutesCooking: ~20 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "This is a yeast dough bun that is stuffed with a meat filling and steamed until cooked." }, { "line_type": "ul", "section": "Ingredients", "text": "8 ounces (225 g) shredded cooked pork or chicken" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup barbecue sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp soy sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp cooking oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp granulated white sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp Teriyaki sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp garlic chili sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ tsp five spice powder" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ tsp toasted sesame oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1½ cups warm water (95°F / 35°C)" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tsp (or 1 packet) active dry yeast" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tbsp granulated white sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "4 cups white bread flour" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp cooking oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp baking powder" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp salt" }, { "line_type": "ol", "section": "Procedure", "text": "Place all ingredients in food processor." }, { "line_type": "ol", "section": "Procedure", "text": "Process until ingredients are blended and chopped fine." }, { "line_type": "ol", "section": "Procedure", "text": "Stir yeast and 1 tablespoon of sugar into 1½ cups of warm water (95°F / 35°C.). Let stand for 15 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Mix yeast water, 2 more tablespoons of sugar, flour, cooking oil, baking powder, and salt in mixing bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Stir until dough forms. Knead dough for 10 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Allow dough to rise in a warm place for 1½ hours." }, { "line_type": "ol", "section": "Procedure", "text": "Punch dough down and divide into 12 pieces." }, { "line_type": "ol", "section": "Procedure", "text": "Roll each piece of dough into a ball, then flatten with rolling pin into a 6-inch (15 cm) circle." }, { "line_type": "ol", "section": "Procedure", "text": "Place 1 tablespoon of meat filling in center of each flattened piece of dough." }, { "line_type": "ol", "section": "Procedure", "text": "Lift the edges of the flattened dough up around the filling and bring edges together. Pinch edges closed to form filled bun." }, { "line_type": "ol", "section": "Procedure", "text": "Place buns on parchment paper. Allow to rise in a warm place 1 hour, until doubled in size." }, { "line_type": "ol", "section": "Procedure", "text": "Steam buns in a steamer over boiling water for 20 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from steamer. When cool enough to handle, remove parchment paper from bottom." }, { "line_type": "ol", "section": "Procedure", "text": "Serve warm." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Keep leftovers refrigerated. Reheat in microwave for 30–45 seconds." } ], "title": "Steamed Buns with BBQ Pork", "url": "https://en.wikibooks.org/wiki/Cookbook:Steamed_Buns_with_BBQ_Pork" }

{ "infobox": { "category": "/wiki/Category:Chinese_recipes", "difficulty": 3, "servings": "4", "time": "1 hour" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Steamed pork with mustard greens (梅菜扣肉, pinyin: Méicàikòuròu) or mei cai kou rou is a Chinese dish from the Hakka people. It is very popular and tasty but contains a lot of saturated fat." }, { "line_type": "ul", "section": "Ingredients", "text": "About 10.5 ounces mustard greens" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp cornstarch combined with 1 tsp cold water" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tsp light soy sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp rice wine or water" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ pound pork tenderloin" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp vegetable oil" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp black bean and garlic sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "About 2 tbsp water" }, { "line_type": "ul", "section": "Ingredients", "text": "Freshly ground black pepper" }, { "line_type": "ol", "section": "Procedure", "text": "Wash greens and discard tough stems." }, { "line_type": "ol", "section": "Procedure", "text": "Bring a large pot of water to a boil, add greens, and cook for 2 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Drain greens and rinse with cold water to stop the cooking. Drain again, then cut greens into long diagonal strips." }, { "line_type": "ol", "section": "Procedure", "text": "In a medium bowl, combine cornstarch and water. Stir in sugar, soy sauce and rice wine. Cut pork into thin slices and add to the mixture. Marinate about 20 minutes, stirring occasionally." }, { "line_type": "ol", "section": "Procedure", "text": "Heat oil in a preheated wok or large heavy skillet over medium heat. Add black bean sauce and stir-fry for 1 minute." }, { "line_type": "ol", "section": "Procedure", "text": "Add pork and stir-fry for 2 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Add mustard greens and water. Mix well and simmer gently about 4–5 minutes, until pork is cooked through and greens are tender." }, { "line_type": "ol", "section": "Procedure", "text": "Season with pepper and serve." }, { "line_type": "ul", "section": "References", "text": "Hsiung, Deh-Ta. The Chinese Kitchen: A Book of Essential Ingredients with Over 200 Easy and Authentic Recipes. New York: St. Martin's Griffin, 2002." } ], "title": "Steamed Pork With Mustard Greens", "url": "https://en.wikibooks.org/wiki/Cookbook:Steamed_Pork_With_Mustard_Greens" }

{ "infobox": { "category": "/wiki/Category:Rice_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Steamed rice is a simple dish, but some individuals have trouble cooking it. Common issues include adding too much rice or water, and not following the package directions. This recipe for steamed rice is fail-safe and does not require the use of a special rice cooker or microwave." }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (250 ml or 8.5 fl oz) dry rice" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups water" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ teaspoon salt (optional)" }, { "line_type": "ol", "section": "Procedure", "text": "Wash the rice if desired." }, { "line_type": "ol", "section": "Procedure", "text": "Place the rice in a deep saucepan with lid. Add salt if using, and stir." }, { "line_type": "ol", "section": "Procedure", "text": "Bring rice to a boil over high heat. Stir." }, { "line_type": "ol", "section": "Procedure", "text": "Reduce heat to low and cover the pot. Cook on low for 12 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Uncover rice and serve." }, { "line_type": "ul", "section": "Visual procedure", "text": "1. Fill cup with desired amount of rice." }, { "line_type": "ul", "section": "Visual procedure", "text": "2. Pour rice into saucepan (mix optional salt in at this point)." }, { "line_type": "ul", "section": "Visual procedure", "text": "3. Pour water into saucepan. Remember—twice as much water as rice." }, { "line_type": "ul", "section": "Visual procedure", "text": "4. Stir water so that floating rice sinks." }, { "line_type": "ul", "section": "Visual procedure", "text": "5. Place saucepan on stove and set temperature to \"high\". Do not cover." }, { "line_type": "ul", "section": "Visual procedure", "text": "6. Wait until water begins to boil." }, { "line_type": "ul", "section": "Visual procedure", "text": "7. Stir rice again." }, { "line_type": "ul", "section": "Visual procedure", "text": "8. Set temperature to lowest setting. Cover saucepan with lid." }, { "line_type": "ul", "section": "Visual procedure", "text": "9. After twelve minutes turn the element off and uncover. The rice is ready to eat." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "This formula can be easily scaled up or down. The universal rule with cooking steamed rice is that the proportion of water should be double that of the rice. If you use one cup of rice you must use two cups of water. If you use two cups of rice you must use four cups of water." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "1 cup dry rice is enough for three adults." } ], "title": "Steamed Rice", "url": "https://en.wikibooks.org/wiki/Cookbook:Steamed_Rice" }

{ "infobox": { "category": "/wiki/Category:Salmon_recipes", "difficulty": 1, "servings": "2", "time": "15 minutes" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "Salmon" }, { "line_type": "ul", "section": "Ingredients", "text": "250 ml boiling water" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tsp salt" }, { "line_type": "ol", "section": "Procedure", "text": "Put your salmon in a pot." }, { "line_type": "ol", "section": "Procedure", "text": "Add the boiling water and sprinkle with salt." }, { "line_type": "ol", "section": "Procedure", "text": "Cover the pot, and steam over low heat until the flesh is just cooked." } ], "title": "Steamed Salmon", "url": "https://en.wikibooks.org/wiki/Cookbook:Steamed_Salmon" }

{ "infobox": { "category": "/wiki/Category:Rice_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1½ cups (360 ml) sweet glutinous rice (mochi gome)" }, { "line_type": "ul", "section": "Ingredients", "text": "Water" }, { "line_type": "ol", "section": "Procedure", "text": "Place sweet glutinous rice in a medium bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Wash rice thoroughly in cool water, rinsing and repeating until water is clear, drain, then return rice to bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Add 3 cups (720 ml) water to the rice. Soak for 6 hours or overnight." }, { "line_type": "ol", "section": "Procedure", "text": "Drain well, spread rice evenly in a round, 8–9 inch (20 cm) shallow baking pan, and add ⅓ cup (80 ml) water." }, { "line_type": "ol", "section": "Procedure", "text": "In a wok, bring about 4 cups (950 ml) water to a boil over medium high heat." }, { "line_type": "ol", "section": "Procedure", "text": "Place a steamer tray in the wok." }, { "line_type": "ol", "section": "Procedure", "text": "Cover the pan of rice and place on the tray over the boiling water." }, { "line_type": "ol", "section": "Procedure", "text": "Steam for 30 minutes. If rice is not tender, sprinkle with 2–3 tablespoons of water, and steam it for 5 minutes more." }, { "line_type": "ol", "section": "Procedure", "text": "When tender, remove steamer tray from wok." } ], "title": "Steamed Sweet Rice", "url": "https://en.wikibooks.org/wiki/Cookbook:Steamed_Sweet_Rice" }

{ "infobox": { "category": "/wiki/Category:Dumpling_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Steamed tuna bao buns are a type of steamed dumpling from American-Asian cuisine. They are made with a simple yeast leavened dough and steamed until soft and fluffy. They can be eaten plain or stuffed with a variety of fillings. This recipe uses a tuna and pineapple filling." }, { "line_type": "ul", "section": "Ingredients", "text": "All-purpose flour" }, { "line_type": "ul", "section": "Ingredients", "text": "Rice flour" }, { "line_type": "ul", "section": "Ingredients", "text": "Tapioca starch (or potato starch)" }, { "line_type": "ul", "section": "Ingredients", "text": "½ packet dry active yeast" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp honey" }, { "line_type": "ul", "section": "Ingredients", "text": "Milk, warm (~100°F)" }, { "line_type": "ul", "section": "Ingredients", "text": "Vegetable oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "White granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "Lukewarm water (~100°F)" }, { "line_type": "ul", "section": "Ingredients", "text": "Canned tuna" }, { "line_type": "ul", "section": "Ingredients", "text": "Canned pineapple in juice, cut into small pieces" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp canned pineapple juice" }, { "line_type": "ul", "section": "Ingredients", "text": "Barbecue sauce (your choice)" }, { "line_type": "ul", "section": "Ingredients", "text": "Seasoning powder (hot paprika, salt, pepper, garlic powder, ground ginger, ground star anise)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pinch Vegeta seasoning (optional, has MSG)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp spicy mustard" }, { "line_type": "ul", "section": "Ingredients", "text": "Shelled whole peanuts" }, { "line_type": "ol", "section": "Procedure", "text": "Add active dry yeast and honey to around 8 oz warm water and milk. If using instant yeast there is no need to bloom the yeast." }, { "line_type": "ol", "section": "Procedure", "text": "Sift in a mix of all purpose flour, rice flour, tapioca starch. It should be mostly AP flour, but the exact mixture is not precise." }, { "line_type": "ol", "section": "Procedure", "text": "Add a little salt and sugar. Begin to combine the dough with a oiled spatula, continue adding flour until it starts to come together." }, { "line_type": "ol", "section": "Procedure", "text": "Begin kneading—it will be sticky—and continue adding flour. Oil on hands will help." }, { "line_type": "ol", "section": "Procedure", "text": "Add a little oil if it is needed (not more than 1 tbsp) and continue kneading until the dough is elastic." }, { "line_type": "ol", "section": "Procedure", "text": "Place the dough in a covered food-safe plastic container large enough to accommodate the expanding dough." }, { "line_type": "ol", "section": "Procedure", "text": "Allow dough to rise somewhere warm. Check on it in around 2 hours—once it doesn't bounce back when poked, it is ready for filling." }, { "line_type": "ol", "section": "Procedure", "text": "Combine tuna, pineapples, peanuts, and seasoning powder, and mix until the tuna has a paste-like consistency. Pineapple pieces should be small." }, { "line_type": "ol", "section": "Procedure", "text": "Add a little barbecue sauce; it should be moist but not too wet." }, { "line_type": "ol", "section": "Procedure", "text": "Optionally add 1 tbsp pineapple juice, which will make it sweet." }, { "line_type": "ol", "section": "Procedure", "text": "Add mustard according to taste." }, { "line_type": "ol", "section": "Procedure", "text": "Let rest, uncovered, for around 2 hours" }, { "line_type": "ol", "section": "Procedure", "text": "Take a piece of dough slightly larger than a golf ball and flatten in your hand. Don't make this too thin." }, { "line_type": "ol", "section": "Procedure", "text": "Add filling and fold closed by pinching around the edges (google \"folding bao\" for help with this step). For plain bao they can be log-shaped." }, { "line_type": "ol", "section": "Procedure", "text": "Add to steamer with boiling water, and steam 10–12 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Serve hot." } ], "title": "Steamed Tuna Bao Buns", "url": "https://en.wikibooks.org/wiki/Cookbook:Steamed_Tuna_Bao_Buns" }

{ "infobox": { "category": "/wiki/Category:Seafood_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "There are several ways to stew oysters. Two recipes are given below." }, { "line_type": "ul", "section": "Ingredients", "text": "2 dozen (24 ea.) raw, whole oysters" }, { "line_type": "ul", "section": "Ingredients", "text": "2 oz (55 g) butter" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup cream" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ tsp mace" }, { "line_type": "ul", "section": "Ingredients", "text": "2 bay leaves" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt, black pepper, and nutmeg, to taste" }, { "line_type": "ol", "section": "Procedure", "text": "Shuck the oysters, saving any liquid in the oyster." }, { "line_type": "ol", "section": "Procedure", "text": "Put your oysters with all their liquid into a saucepan; add the butter, salt, black pepper, mace, and bay leaves." }, { "line_type": "ol", "section": "Procedure", "text": "Bring to a simmer for 5 minutes. Add the cream and shake all well together while heating through." }, { "line_type": "ol", "section": "Procedure", "text": "Pour onto a plate or platter, grating a little fresh nutmeg on each oyster as it lies in the sauce." }, { "line_type": "p", "section": "Procedure", "text": "The information in this module was taken from the public domain 1881 Household Cyclopedia and modernized by Wikibooks editors." } ], "title": "Stewed Oysters I", "url": "https://en.wikibooks.org/wiki/Cookbook:Stewed_Oysters_I" }

{ "infobox": { "category": "/wiki/Category:Seafood_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "24 ea. raw, whole oysters" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp butter" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp flour" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup cream" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt, mace, and pepper, to taste" }, { "line_type": "ol", "section": "Procedure", "text": "Shuck the oysters and save the liquid in the shell." }, { "line_type": "ol", "section": "Procedure", "text": "Beat the butter smooth with the flour." }, { "line_type": "ol", "section": "Procedure", "text": "Put the oysters in a pan over medium heat. When they become hot, stir in the cream, butter, and flour. Season to taste with salt, mace, and pepper." }, { "line_type": "ol", "section": "Procedure", "text": "Serve as soon as they are taken off the fire." } ], "title": "Stewed Oysters II", "url": "https://en.wikibooks.org/wiki/Cookbook:Stewed_Oysters_II" }

{ "infobox": { "category": "/wiki/Category:Sushi_recipes", "difficulty": 3, "servings": "3–4", "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "The original recipe contributor provided the following anecdote:" }, { "line_type": "blockquote", "section": null, "text": "\"I was given this recipe in college, roughly in late 1998. My friend who was teaching me to make sushi, and taught me this. I liked it as an appetizer to help introduce Japanese flavors to those who were not used to them. I've found success with it also as a type of sushi that those who are vegan, anti-seafood, or just squeamish will eat. It's non traditional, but very good.\"" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup (60 ml) finely-shredded carrot" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup (60 ml) thinly-julienned onion" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup (60 ml) finely-diced celery" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup (60 ml) thinly-julienned daikon radish" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons miso paste" }, { "line_type": "ul", "section": "Ingredients", "text": "2 oz (55 g) sake" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup (120 ml) water" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon rice vinegar" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon wasabi" }, { "line_type": "ul", "section": "Ingredients", "text": "1½ cups (360 ml) cooked sushi rice" }, { "line_type": "ul", "section": "Ingredients", "text": "2 sheets of nori" }, { "line_type": "ol", "section": "Procedure", "text": "In a wok or saucepan, combine vegetables and sake. Bring to a simmer and let cook until most of the sake is gone, stirring often." }, { "line_type": "ol", "section": "Procedure", "text": "Add the water and miso, bring this to a simmer, and let it cook until the vegetables are soft (but not mushy), stirring often." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the vegetables from the pan, and reduce the remaining liquid to a thick sauce consistency." }, { "line_type": "ol", "section": "Procedure", "text": "Pour the sauce over the vegetables and mix thoroughly. Let cool, then mix in vinegar." }, { "line_type": "ol", "section": "Procedure", "text": "Evenly spread rice over nori, dab half the wasabi across each, then place the vegetable mix across this. Roll tightly." } ], "title": "Stewed Vegan Maki", "url": "https://en.wikibooks.org/wiki/Cookbook:Stewed_Vegan_Maki" }

{ "infobox": { "category": "/wiki/Category:Dessert_recipes", "difficulty": 3, "servings": "12", "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "A sticky date pudding is a favorite Australian pudding, especially in Southern climates in the winter months. Your family and friends will love you forever if you make them the following recipe." }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups (480 ml) brown sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (240 ml) water" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (240 ml) pitted dates" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp bicarbonate of soda" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups (480 ml) plain flour" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp bicarbonate of soda" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tsp mixed spice" }, { "line_type": "ul", "section": "Ingredients", "text": "4 eggs, at room temperature" }, { "line_type": "ul", "section": "Ingredients", "text": "1½ cups (360 ml) castor sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (240 ml) vegetable oil" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tsp of vanilla essence" }, { "line_type": "ul", "section": "Ingredients", "text": "500 ml cream" }, { "line_type": "ul", "section": "Equipment", "text": "Double boiler" }, { "line_type": "ul", "section": "Equipment", "text": "Electric mixer (a free standing one is better, as you need to beat the eggs for some time for best results)" }, { "line_type": "ul", "section": "Equipment", "text": "Sieve or flour sifter" }, { "line_type": "ul", "section": "Equipment", "text": "Large cake tin, lined with parchment paper and well-greased" }, { "line_type": "ol", "section": "Procedure", "text": "Place brown sugar and water in top of double boiler." }, { "line_type": "ol", "section": "Procedure", "text": "Over simmering heat, stir until all brown sugar is dissolved." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from the heat, and set aside to cool." }, { "line_type": "ol", "section": "Procedure", "text": "Chop dates roughly, place in saucepan, and add sodium bicarbonate along with just enough water to cover everything." }, { "line_type": "ol", "section": "Procedure", "text": "Bring to boil, and simmer for 1 minute. It should froth up from the bicarb; when it does, remove from heat once foam reaches the top of the saucepan." }, { "line_type": "ol", "section": "Procedure", "text": "Set aside to cool." }, { "line_type": "ol", "section": "Procedure", "text": "Preheat oven to 180°C." }, { "line_type": "ol", "section": "Procedure", "text": "Sift flour, bicarbonate of soda, salt, and mixed spice together twice." }, { "line_type": "ol", "section": "Procedure", "text": "Beat eggs lightly. Add castor sugar and whip as for making a sponge; it should be really light and fluffy." }, { "line_type": "ol", "section": "Procedure", "text": "Fold in oil and vanilla essence, but don’t over-mix this as you’ll lose all the air in the egg mixture." }, { "line_type": "ol", "section": "Procedure", "text": "Fold in the sifted flour, sodium bicarbonate, and salt. Then, fold in the cooled date mixture." }, { "line_type": "ol", "section": "Procedure", "text": "Pour into prepared tin. Bake in oven at 180°C for about 80–90 minutes, not too high in the oven or the top will burn. Cooking time and temperature can be reduced slightly if a fan-forced oven is used" }, { "line_type": "ol", "section": "Procedure", "text": "Test cake with skewer, which should come out dry. Remove from oven, and leave pudding in the tin" }, { "line_type": "ol", "section": "Procedure", "text": "Use a skewer to create lots of holes throughout the hot pudding" }, { "line_type": "ol", "section": "Procedure", "text": "Pour approximately 1 cup of caramel mixture onto the hot pudding; this will soak into the holes of the pudding" }, { "line_type": "ol", "section": "Procedure", "text": "Slice into desired portions, and serve immediately with cream or ice cream." } ], "title": "Sticky Date Pudding", "url": "https://en.wikibooks.org/wiki/Cookbook:Sticky_Date_Pudding" }

{ "infobox": { "category": "/wiki/Category:Dessert_recipes", "difficulty": 3, "servings": "12", "time": "1 hour 10 minutes" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1¾ cups (250 g/8.8 oz) self-raising flour" }, { "line_type": "ul", "section": "Ingredients", "text": "⅞ stick (100 g/3.5 oz) unsalted butter, room temperature" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (250 g/8.8 oz) caster sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "2 large or 3 medium eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "2½ cups (250 g/8.8 oz) dates (without stones), finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1¼ cups (300 ml/10 US fl oz) water" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon bicarbonate of soda" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon vanilla essence" }, { "line_type": "ul", "section": "Ingredients", "text": "1⅔ cups (400 ml/14 US fl oz) whipping cream" }, { "line_type": "ul", "section": "Ingredients", "text": "⅔ cup (120 g/4.2 oz) dark, soft brown sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon vanilla essence" }, { "line_type": "ul", "section": "Ingredients", "text": "3 sticks (375 g/13.2 oz) unsalted butter" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat oven to 180°C/360°F." }, { "line_type": "ol", "section": "Procedure", "text": "Cream together the butter, sugar and vanilla. You can do this by beating it in a bowl with a wooden spoon for about 5 minutes, taking care to break up the crystals and smooth the mixture out as much as possible. Or, do it using an electric mixer if you prefer." }, { "line_type": "ol", "section": "Procedure", "text": "Add the eggs one at a time, beating after you've added each egg." }, { "line_type": "ol", "section": "Procedure", "text": "Fold in the flour." }, { "line_type": "ol", "section": "Procedure", "text": "Bring the water to the boil and add the dates. Add the bicarb and immediately take the pan off the heat. Let it cool slightly, then add to the batter." }, { "line_type": "ol", "section": "Procedure", "text": "Pour the batter into a greased cake tin—make sure you use one with enough room for the cake to rise." }, { "line_type": "ol", "section": "Procedure", "text": "Bake in the oven for 40 minutes, or until a skewer inserted into the cake comes out clean." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from the oven and set aside to cool a little while you make the sauce" }, { "line_type": "ol", "section": "Procedure", "text": "Mix the sauce ingredients in a saucepan. Heat gently, stirring often to make sure that the mixture doesn't separate, until it is a smooth sauce—don't allow it to bubble." }, { "line_type": "ol", "section": "Procedure", "text": "Divide the cake into portions and poke holes all over the top with a skewer or chopstick." }, { "line_type": "ol", "section": "Procedure", "text": "Pour the sauce over the top of the cake, making sure it gets in the holes. Serve with cream, custard, or ice cream." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Finely chopping the dates helps make a really gooey cake, but some people prefer to chop the dates roughly so that they're more obvious in the finished pudding." }, { "line_type": "ol", "section": "References", "text": "↑ Mcld (Wikibooks user) (29 November 2008). \"Sticky toffee pudding\". Retrieved 19 July 2022. {{cite web}}: |author= has generic name (help)" } ], "title": "Sticky Toffee Pudding (with dates)", "url": "https://en.wikibooks.org/wiki/Cookbook:Sticky_Toffee_Pudding_(with_dates)" }

{ "infobox": { "category": "/wiki/Category:Dessert_recipes", "difficulty": 3, "servings": "9", "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Sticky Toffee Pudding (STP) is a rich, dense, gooey dessert originating from the United Kingdom that can now be found across the world. Often found on a pub's menu, or in British or Commonwealth schools meals, this is a classic dessert that became popular in the 1970s. This recipe makes for a great STP, but without the dates![1] It was published by Tam and Laura under a Creative Commons Attribution-ShareAlike 2.5 License, retrieved 2008-11-29 from http://tamandlaura.blogspot.com/2007/03/how-english-can-you-get.html. Laura has given permission for it to be reprinted here under the wikibooks license (permission obtained 2008-12-18, by email, mcld)." }, { "line_type": "ul", "section": "Ingredients", "text": "1½ cups all-purpose flour" }, { "line_type": "ul", "section": "Ingredients", "text": "2 teaspoons baking powder" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ teaspoon baking soda" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon ground cloves" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ teaspoon freshly ground nutmeg" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup packed dark brown sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup (½ stick) unsalted butter, room temperature" }, { "line_type": "ul", "section": "Ingredients", "text": "2 standard eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup chopped toasted walnuts" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup whipping cream" }, { "line_type": "ul", "section": "Ingredients", "text": "⅔ cups sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup (½ stick) unsalted butter" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat oven to 350 °F." }, { "line_type": "ol", "section": "Procedure", "text": "Sift dry ingredients together." }, { "line_type": "ol", "section": "Procedure", "text": "Cream butter, sugar, and eggs together." }, { "line_type": "ol", "section": "Procedure", "text": "Combine wet and dry ingredients, mixing just until blended. Mix in walnuts." }, { "line_type": "ol", "section": "Procedure", "text": "Pour batter into 8x8 buttered pan and bake until skewer comes out clean, about 25 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Meanwhile, make the toffee sauce:\nCombine half the cream with sugar and butter in heavy large saucepan.\nBoil over medium-high heat until mixture thickens slightly and is deep golden, stirring constantly, about 10 minutes.\nRemove from heat; cool 5 minutes.\nGradually whisk in remainder of cream (mixture will bubble vigorously). Stir over low heat until mixture is smooth." }, { "line_type": "ol", "section": "Procedure", "text": "Combine half the cream with sugar and butter in heavy large saucepan." }, { "line_type": "ol", "section": "Procedure", "text": "Boil over medium-high heat until mixture thickens slightly and is deep golden, stirring constantly, about 10 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from heat; cool 5 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Gradually whisk in remainder of cream (mixture will bubble vigorously). Stir over low heat until mixture is smooth." }, { "line_type": "ol", "section": "Procedure", "text": "Poke warm cake all over with a chopstick or the handle of a wooden spoon. Pour half of toffee sauce over, making sure it soaks into all parts of the cake. Let sit for at least 30 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Serve warm, topped with remaining toffee sauce and creme fraiche or unsweetened whipped cream." }, { "line_type": "ol", "section": "References", "text": "↑ Tam & Laura (11 March 2007). \"How English can you get?\". Retrieved 19 July 2022." } ], "title": "Sticky Toffee Pudding (without dates)", "url": "https://en.wikibooks.org/wiki/Cookbook:Sticky_Toffee_Pudding_(without_dates)" }

{ "infobox": { "category": "/wiki/Category:Sauce_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Forage for stinging nettles at a location free from chemical sprays, using with thick gloves and scissors." }, { "line_type": "ul", "section": "Ingredients", "text": "5 cups freshly-foraged nettles" }, { "line_type": "ul", "section": "Ingredients", "text": "⅓ cup hazelnuts, pine nuts, and/or walnuts" }, { "line_type": "ul", "section": "Ingredients", "text": "3 garlic cloves" }, { "line_type": "ul", "section": "Ingredients", "text": "⅓ cup extra virgin olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup Parmesan cheese" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tsp lemon juice" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tsp black pepper" }, { "line_type": "ul", "section": "Equipment", "text": "Blender, food processor, or mortar and pestle" }, { "line_type": "ul", "section": "Equipment", "text": "Oven or stove" }, { "line_type": "ol", "section": "Procedure", "text": "Dry sauté or roast nuts until slightly browned." }, { "line_type": "ol", "section": "Procedure", "text": "With thick gloves, place nettles in boiling water for 1 minute. Transfer nettles to an ice water bath to stop the cooking process. Drain." }, { "line_type": "ol", "section": "Procedure", "text": "Blend all ingredients until smooth. Alternatively, smash with mortar and pestle for a coarser consistency." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Pesto can be used in wide variety of dishes from simple but zesty pasta to rubs for meat and fish. Hazelnuts, walnuts, and pine nuts can be used separate or mixed depending on what is available." } ], "title": "Stinging Nettle Pesto", "url": "https://en.wikibooks.org/wiki/Cookbook:Stinging_Nettle_Pesto" }

{ "infobox": { "category": "/wiki/Category:Noodle_recipes", "difficulty": 2, "servings": "4", "time": "20 minutes" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 pack (500 g) Hong Kong-style egg noodles, rehydrated and boiled if needed" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp oil" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cloves garlic, crushed" }, { "line_type": "ul", "section": "Ingredients", "text": "5 fishballs, cut into 1 cm pieces" }, { "line_type": "ul", "section": "Ingredients", "text": "200 g shrimp, shells removed" }, { "line_type": "ul", "section": "Ingredients", "text": "100 g cabbage, cut into bite-sized pieces" }, { "line_type": "ul", "section": "Ingredients", "text": "2 scallions, cut into 1 cm pieces" }, { "line_type": "ul", "section": "Ingredients", "text": "150 g bean sprouts, rinsed in hot water" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp light soy sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp fried onion" }, { "line_type": "ol", "section": "Procedure", "text": "Heat the oil in a non-stick pan, add the garlic, and fry for about 10 seconds until golden brown." }, { "line_type": "ol", "section": "Procedure", "text": "Add the fishball and shrimp. Stir fry until the shrimp and fishball just begin to change color." }, { "line_type": "ol", "section": "Procedure", "text": "Add the cabbage and scallion, and stir fry at least until all ingredients are hot." }, { "line_type": "ol", "section": "Procedure", "text": "Add the noodles, and stir fry until all ingredients are hot." }, { "line_type": "ol", "section": "Procedure", "text": "Add the bean sprouts, light soy sauce, salt, sugar and pepper. Mix well and stir fry (perhaps on reduced heat) until all ingredients are hot, taking care to not cook so long as to overly wilt the bean sprouts." }, { "line_type": "ol", "section": "Procedure", "text": "Serve immediately with fried onion." } ], "title": "Stir Fried Seafood with Noodles", "url": "https://en.wikibooks.org/wiki/Cookbook:Stir_Fried_Seafood_with_Noodles" }

{ "infobox": { "category": "/wiki/Category:Pasta_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Stir-fry chicken spaghetti is a combination of cooked chicken and drained spaghetti. It's a dish you will find in every Nigerian restaurant." }, { "line_type": "ul", "section": "Ingredients", "text": "Vegetable oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Onion, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh ginger, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "Garlic, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "Stock cubes" }, { "line_type": "ul", "section": "Ingredients", "text": "Curry powder" }, { "line_type": "ul", "section": "Ingredients", "text": "Thyme" }, { "line_type": "ul", "section": "Ingredients", "text": "Red bell pepper, sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "Green bell pepper, sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "Chicken, cut into bite-sized pieces" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Uncooked spaghetti pasta" }, { "line_type": "ul", "section": "Ingredients", "text": "Chicken stock" }, { "line_type": "ul", "section": "Equipment", "text": "Frying pan" }, { "line_type": "ul", "section": "Equipment", "text": "Cooking knife" }, { "line_type": "ul", "section": "Equipment", "text": "Stove" }, { "line_type": "ul", "section": "Equipment", "text": "Pot" }, { "line_type": "ul", "section": "Equipment", "text": "Cooking spoon" }, { "line_type": "ol", "section": "Procedure", "text": "Heat a thin layer of vegetable oil in a pan. Add the onion, ginger, and garlic, then cook for 2 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Add half of the stock cubes, curry powder, thyme, and bell peppers. Cook for another 2 minutes, then remove from the pan and set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Add the chicken pieces to the hot pan, and sear on all sides." }, { "line_type": "ol", "section": "Procedure", "text": "Bring a large pot of salted water to a boil, and add the spaghetti." }, { "line_type": "ol", "section": "Procedure", "text": "Season the chicken pieces with salt and remaining stock cube, and cook for about 7 minutes or until the chicken is cooked through." }, { "line_type": "ol", "section": "Procedure", "text": "Stir the cooked vegetables into the chicken. Add some chicken stock, and cook for about 6 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "When the spaghetti is cooked, drain it and add it to the chicken and vegetables. Toss well, and serve hot." } ], "title": "Stir-Fried Chicken Spaghetti", "url": "https://en.wikibooks.org/wiki/Cookbook:Stir-Fried_Chicken_Spaghetti" }

{ "infobox": { "category": "/wiki/Category:Pasta_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "Tomato paste" }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh ginger" }, { "line_type": "ul", "section": "Ingredients", "text": "Garlic" }, { "line_type": "ul", "section": "Ingredients", "text": "Chile pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Spaghetti" }, { "line_type": "ul", "section": "Ingredients", "text": "Vegetable oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Onions, sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "Carrots, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "Bell pepper, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Seasoning cubes" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ol", "section": "Procedure", "text": "Pound together the tomato paste, ginger, garlic, and chile pepper." }, { "line_type": "ol", "section": "Procedure", "text": "Add spaghetti to a pot of boiling water, and cook for 8 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Heat vegetable oil in a separate pot, add onions, and sauté for 2 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Add tomato paste mixture, and allow to fry." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the sliced onions, seasoning cubes, and salt to taste." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the chopped bell pepper, carrots." }, { "line_type": "ol", "section": "Procedure", "text": "Add precooked spaghetti and stir." }, { "line_type": "ol", "section": "Procedure", "text": "Serve hot." } ], "title": "Stir-Fried Jollof Spaghetti", "url": "https://en.wikibooks.org/wiki/Cookbook:Stir-Fried_Jollof_Spaghetti" }

{ "infobox": { "category": "/wiki/Category:Shrimp_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp vegetable or peanut oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp minced garlic" }, { "line_type": "ul", "section": "Ingredients", "text": "200 g shrimp, peeled" }, { "line_type": "ul", "section": "Ingredients", "text": "300 g broccoli, cut into florets and rinsed" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp oyster sauce" }, { "line_type": "ol", "section": "Procedure", "text": "Heat a pan, add the oil and garlic, and fry until golden." }, { "line_type": "ol", "section": "Procedure", "text": "Add the shrimp and broccoli. Season with salt and oyster sauce, and add a little water. Stir together." }, { "line_type": "ol", "section": "Procedure", "text": "Put on a plate and serve." } ], "title": "Stir-Fried Shrimp with Broccoli", "url": "https://en.wikibooks.org/wiki/Cookbook:Stir-Fried_Shrimp_with_Broccoli" }

{ "infobox": { "category": "/wiki/Category:Stir_fry_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "Onions, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Vegetable oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Garlic, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "Oyster mushrooms, sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "Red bell pepper, sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "Yellow bell pepper, sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "Chillis, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "Cabbage, shredded" }, { "line_type": "ul", "section": "Ingredients", "text": "Cilantro" }, { "line_type": "ul", "section": "Ingredients", "text": "Sweet chilli sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "Eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "Vinegar" }, { "line_type": "ol", "section": "Procedure", "text": "Cook onions in a skillet with oil over high heat until translucent. Add the garlic, and cook until fragrant." }, { "line_type": "ol", "section": "Procedure", "text": "Add the mushrooms, and cook until they start to brown." }, { "line_type": "ol", "section": "Procedure", "text": "Add the bell peppers and chilli, and cook for 2 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Add the cabbage, and cook for 2 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Add the coriander and sweet chilli sauce, and cook for 1 minute." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from the heat." }, { "line_type": "ol", "section": "Procedure", "text": "Bring a pan of water to a boil, and add a dash of vinegar." }, { "line_type": "ol", "section": "Procedure", "text": "Break the egg in a bowl or small container." }, { "line_type": "ol", "section": "Procedure", "text": "Once water is boiling, swirl the water anti clockwise for about 20 seconds, then place the egg in the middle of the swirl." }, { "line_type": "ol", "section": "Procedure", "text": "Cook for 2 minutes or more, depending on your preference." }, { "line_type": "ol", "section": "Procedure", "text": "Serve the poached eggs with the stir-fried vegetables." } ], "title": "Stir-fried Veggies and Poached Egg", "url": "https://en.wikibooks.org/wiki/Cookbook:Stir-fried_Veggies_and_Poached_Egg" }

{ "infobox": { "category": "/wiki/Category:Cake_recipes", "difficulty": 3, "servings": null, "time": "2 hours" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Stollen, is a rich, fruit bread dusted with icing sugar, which is traditionally made at Christmas." }, { "line_type": "ol", "section": "Procedure", "text": "Put the raisins, currents, citrus peel, and cherries in a bowl with the rum/brandy and leave them to soak for at least 1 hour." }, { "line_type": "ol", "section": "Procedure", "text": "In a small bowl, stir the yeast and 1 teaspoon sugar into the water. Leave this for 5 minutes for fresh yeast and 15 minutes for dried yeast." }, { "line_type": "ol", "section": "Procedure", "text": "Sprinkle 1½ tablespoons of the flour into the fruit together with the almonds. Stir the mixture until the flour is completely absorbed." }, { "line_type": "ol", "section": "Procedure", "text": "Warm the milk until it is lukewarm and stir in the remaining sugar until it has dissolved. Then, stir in the lemon rind." }, { "line_type": "ol", "section": "Procedure", "text": "Place all but 2 oz (50 g) of the flour in a large bowl with the salt. Pour in the yeast mixture and mix thoroughly." }, { "line_type": "ol", "section": "Procedure", "text": "Add the egg and the milk and sugar mixture to the flour and then beat in the softened butter." }, { "line_type": "ol", "section": "Procedure", "text": "Mix everything into a dough, turn it onto a floured work surface and knead it, using the rest of the flour, until it is no longer sticky." }, { "line_type": "ol", "section": "Procedure", "text": "Gradually add the fruit and almonds whilst continuing to knead the dough." }, { "line_type": "ol", "section": "Procedure", "text": "Clean the large bowl and brush the inside with 1 tablespoon of the melted butter." }, { "line_type": "ol", "section": "Procedure", "text": "Brush the top of the dough with another 2 tablespoons of the melted butter and place it in the bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Cover the dough with a clean cloth and leave it for 2 hours, or until it has doubled in size." }, { "line_type": "ol", "section": "Procedure", "text": "Punch down the dough and leave it to rest for 10 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Roll the dough into a rectangle measuring 12 x 8 inches (30 x 20 cm), and brush it with the remaining melted butter." }, { "line_type": "ol", "section": "Procedure", "text": "Fold two opposite sides of the rectangle towards the middle, overlapping them slightly. Press the joint gently to keep it in place." }, { "line_type": "ol", "section": "Procedure", "text": "Taper the ends of the loaf slightly and push the sides gently together to form a mound in the middle. The loaf should be about 3½ inches (9 cm) wide and 14 inches (35 cm) long." }, { "line_type": "ol", "section": "Procedure", "text": "Place the loaf on a floured baking sheet and brush it with any remaining melted butter. Leave it in a warm place for an hour or until it has doubled in size." }, { "line_type": "ol", "section": "Procedure", "text": "Preheat the oven to 375°F (190°C)" }, { "line_type": "ol", "section": "Procedure", "text": "Bake the stollen for 45 minutes, or until it is brown and crusty." }, { "line_type": "ol", "section": "Procedure", "text": "Allow the stollen to cool and then sift the icing sugar over the top." } ], "title": "Stollen", "url": "https://en.wikibooks.org/wiki/Cookbook:Stollen" }

{ "infobox": { "category": "/wiki/Category:Belgian_recipes", "difficulty": 2, "servings": "4", "time": "2–3 hours" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "Flour" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "500 g beef suitable for stew (e.g. from the neck)" }, { "line_type": "ul", "section": "Ingredients", "text": "Butter" }, { "line_type": "ul", "section": "Ingredients", "text": "2 onions, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1 bottle of dark beer (preferably Trappist, but any dark beer will do)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 bottle of cherry beer (any kind blond beer would also work)" }, { "line_type": "ul", "section": "Ingredients", "text": "2 bay leaves" }, { "line_type": "ul", "section": "Ingredients", "text": "Thyme" }, { "line_type": "ul", "section": "Ingredients", "text": "1 slice of bread" }, { "line_type": "ul", "section": "Ingredients", "text": "Mustard" }, { "line_type": "ul", "section": "Ingredients", "text": "Vinegar (optional)" }, { "line_type": "ol", "section": "Procedure", "text": "Combine the flour, pepper, and salt." }, { "line_type": "ol", "section": "Procedure", "text": "Dice the meat into 2 cm cubes. Mix the meat with the flour until it's lightly coated." }, { "line_type": "ol", "section": "Procedure", "text": "Sear the meat in a pan with butter (not oil) until brown on all sides—it has to be brown in order to add colour to the sauce. Put aside." }, { "line_type": "ol", "section": "Procedure", "text": "Fry the onion in a pot with butter. When it changes colour, add the meat and pour in the beers." }, { "line_type": "ol", "section": "Procedure", "text": "Add the bay leaves and thyme. Spread the bread with mustard, and place mustard side-down on the meat." }, { "line_type": "ol", "section": "Procedure", "text": "Cover the pot, placing a piece of wet baking paper between the pot and lid (this seals the pot so it doesn't burn; don't forget this!)" }, { "line_type": "ol", "section": "Procedure", "text": "Cook over low heat for 2–3 hours, or put it in a 100°C oven for about 4–5 hours." }, { "line_type": "ol", "section": "Procedure", "text": "If desired, mix in a dash of vinegar." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with French fries, lettuce, and tomatoes." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Steak or low-fat meat won't work." } ], "title": "Stoofvlees (Flemish Beef Stew)", "url": "https://en.wikibooks.org/wiki/Cookbook:Stoofvlees_(Flemish_Beef_Stew)" }

{ "infobox": { "category": "/wiki/Category:Pasta_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "This macaroni and cheese recipe will take you back to your childhood. The sauce blends Fontina, Gruyere, Cheddar, and Monterrey Jack with egg yolk in for richness. It's sort of a secret weapon." }, { "line_type": "ul", "section": "Ingredients", "text": "½ pound elbow macaroni" }, { "line_type": "ul", "section": "Ingredients", "text": "6 ounces heavy cream" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tbsp unsalted butter" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tbsp flour" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup each shredded mild Cheddar, Gruyere, Fontina, and Monterey Jack cheese" }, { "line_type": "ul", "section": "Ingredients", "text": "4 egg yolks, beaten" }, { "line_type": "ol", "section": "Procedure", "text": "Heat 1 gallon water to a rolling boil. Add salt and macaroni, and cook macaroni until al dente." }, { "line_type": "ol", "section": "Procedure", "text": "While pasta boils, melt butter in a saucepan or a saucier over medium low heat, and cook until bubbling ceases." }, { "line_type": "ol", "section": "Procedure", "text": "Whisk in flour and cook, whisking continuously, until blonde color is achieved." }, { "line_type": "ol", "section": "Procedure", "text": "Temper in egg yolk. Add cheese and bring to just below a simmer. Cook, whisking continuously, until slightly thickened." }, { "line_type": "ol", "section": "Procedure", "text": "Fold in macaroni and serve warm." } ], "title": "Stovetop Mac n' Cheese", "url": "https://en.wikibooks.org/wiki/Cookbook:Stovetop_Mac_n%27_Cheese" }

{ "infobox": { "category": "/wiki/Category:Potato_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Stovies is a traditional Scottish dish originating mainly from the North Eastern counties of Angus and Aberdeenshire where even today the dish is still most commonly found and served. Recipes and ingredients vary widely between regions and even families, but the dish usually consists of potatoes and onions and some form of cold meat (especially sausages or leftover roast; mince or corned beef in the east). The potatoes are cooked by stewing with fat. A regional variation is to serve the stovies with oatcakes." }, { "line_type": "ul", "section": "Ingredients", "text": "1 kg (2 pounds) potatoes" }, { "line_type": "ul", "section": "Ingredients", "text": "50 g (2 oz) beef drippings or butter" }, { "line_type": "ul", "section": "Ingredients", "text": "3 medium onions, roughly chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "125–250 g (4–8 oz) cooked beef or lamb (leftovers from a roast dinner)" }, { "line_type": "ul", "section": "Ingredients", "text": "2–3 tbsp finely chopped parsley, chives, or spring onions" }, { "line_type": "ul", "section": "Ingredients", "text": "Seasoning salt (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Freshly ground black pepper (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Allspice or grated nutmeg (optional)" }, { "line_type": "ol", "section": "Procedure", "text": "Peel potatoes if they are \"main crop\", but leave the skins on new potatoes. Slice about 5 mm (¼-inch) thick. Or, slice roughly in different thickness so that the thin make a mush when cooked, while the others stay whole." }, { "line_type": "ol", "section": "Procedure", "text": "Heat fat in a large heavy-base pot (one with a tight-fitting lid) and add the onions. Cook until lightly brown. Add the potatoes and stir well, coating all sides with the fat." }, { "line_type": "ol", "section": "Procedure", "text": "Put the lid on and cook over a very low heat, shaking the pot once or twice to prevent sticking, until the potatoes are cooked." }, { "line_type": "ol", "section": "Procedure", "text": "Add the meat, mix through, and turn up the heat to brown a little." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with brown sauce, parsley, and optional seasonings." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The same recipe can be adapted to use steak, beef or pork sausages instead of leftover meat. If making stovies this way, brown the sausages with the onions at the start." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Recipes vary but mince is used most commonly, not only in the East but all over Scotland" }, { "line_type": "ul", "section": "References", "text": "\"Stove\" in the Dictionary of the Scots Language" }, { "line_type": "ul", "section": "References", "text": "Head Chef of Glasgow's Oran Mor Restaurant states that the dish can be created from any ingredients left in your fridge" } ], "title": "Stovies", "url": "https://en.wikibooks.org/wiki/Cookbook:Stovies" }

{ "infobox": { "category": "/wiki/Category:Soup_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Straciatella is an Italian egg-drop soup. It uses a chicken broth base, and adds flavour with fresh parsley, Parmesan cheese, and pepper." }, { "line_type": "ul", "section": "Ingredients", "text": "4 cups chicken broth" }, { "line_type": "ul", "section": "Ingredients", "text": "2 large eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup shredded parmesan cheese" }, { "line_type": "ul", "section": "Ingredients", "text": "~¼ cup fresh chopped parsley" }, { "line_type": "ul", "section": "Ingredients", "text": "~1 tsp black pepper to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "~½ tsp nutmeg (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Semolina (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Red chile flakes, or chile powder (optional)" }, { "line_type": "ol", "section": "Procedure", "text": "Put the broth in a large pot, and bring to a boil." }, { "line_type": "ol", "section": "Procedure", "text": "Separately, combine eggs, cheese, and parsley, and beat until the cheese and parsley are moistened." }, { "line_type": "ol", "section": "Procedure", "text": "Once the broth is at a rolling boil, use a whisk to set the fluid whirling." }, { "line_type": "ol", "section": "Procedure", "text": "Slowly add the egg mixture, keeping the broth at a boil so the egg cooks quickly." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from heat, and add pepper." }, { "line_type": "ol", "section": "Procedure", "text": "Serve immediately, or reheat and serve very hot." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Since Parmesan cheese is salty, it's unlikely you'll need to add more salt for flavour." } ], "title": "Stracciatella I", "url": "https://en.wikibooks.org/wiki/Cookbook:Stracciatella_I" }

{ "infobox": { "category": "/wiki/Category:Soup_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Tuscan soup or stracciatella is a simple soup consisting of broth or stock and eggs." }, { "line_type": "ul", "section": "Ingredients", "text": "Stock" }, { "line_type": "ul", "section": "Ingredients", "text": "Eggs" }, { "line_type": "ol", "section": "Procedure", "text": "Whip up 3–4 eggs." }, { "line_type": "ol", "section": "Procedure", "text": "Gradually add hot stock to them, and keep on whisking them up until they begin to curdle." }, { "line_type": "ol", "section": "Procedure", "text": "Keep the soup hot in a bain-marie." }, { "line_type": "p", "section": "Procedure", "text": "This page incorporates text from the public domain cookbook The Cook's Decameron: A Study In Taste, Containing Over Two Hundred Recipes For Italian Dishes by Emily Waters." } ], "title": "Stracciatella II", "url": "https://en.wikibooks.org/wiki/Cookbook:Stracciatella_II" }

{ "infobox": { "category": "/wiki/Category:Beverage_recipes", "difficulty": 1, "servings": "2", "time": "5 minutes" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1½ cups (125 g / 4.4 oz) strawberries" }, { "line_type": "ul", "section": "Ingredients", "text": "2 bananas" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ cup (200 ml / 6.8 oz) apple juice" }, { "line_type": "ul", "section": "Ingredients", "text": "⅝ cup (150 g / 5.3 oz) natural (plain) yogurt" }, { "line_type": "ul", "section": "Ingredients", "text": "⅔ cup (50 g / 1.8 oz) ice cubes" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp honey" }, { "line_type": "ol", "section": "Procedure", "text": "Cut off the tops of the strawberries." }, { "line_type": "ol", "section": "Procedure", "text": "Peel the bananas." }, { "line_type": "ol", "section": "Procedure", "text": "Blend all the ingredients in a blender until smooth." }, { "line_type": "ol", "section": "Procedure", "text": "Add honey to taste." }, { "line_type": "ol", "section": "Procedure", "text": "Pour the smoothie into 2 glasses." }, { "line_type": "ol", "section": "Procedure", "text": "Enjoy!" } ], "title": "Strawberry And Banana Smoothie", "url": "https://en.wikibooks.org/wiki/Cookbook:Strawberry_And_Banana_Smoothie" }

{ "infobox": { "category": "/wiki/Category:Pie_and_tart_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "A tasty pie that doesn’t require baking." }, { "line_type": "ul", "section": "Ingredients", "text": "1 pint (570 ml) cream" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup (60 ml) white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 ea. ready-made pie crust, blind-baked" }, { "line_type": "ul", "section": "Ingredients", "text": "2 pounds (900 g) fresh strawberries, cleaned and sliced" }, { "line_type": "ol", "section": "Procedure", "text": "Combine sugar and cream in large mixing bowl, and whip until soft and fluffy." }, { "line_type": "ol", "section": "Procedure", "text": "Spread whipped cream in pie crust." }, { "line_type": "ol", "section": "Procedure", "text": "Spread strawberries over whipped cream." }, { "line_type": "ol", "section": "Procedure", "text": "Cover and chill overnight." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Any remaining strawberries or cream can be stored for later use." } ], "title": "Strawberry Cream Pie", "url": "https://en.wikibooks.org/wiki/Cookbook:Strawberry_Cream_Pie" }